NL aera Pd UN Rs. 99MASALA TV FOOD MAG Masala Kitchen Payot 21 Masala Mornings , UvE@? ii 1G: Th dB: no Special EMAL UE wrtrwreirg Competition e Roundup |Editorial . MA be ShonL SoS ES DIED AC GE SH) fr pe eSLS SELL a fel Waite: ob Sie Nias Sh Sox LIB MP el KENSAL CA LEH Meaise test OL Lapiz e oth ti re) 212 be bite abe IT He ES in WAL Mons p tc’ SL yeti Eber tot bu pbb Pee EG bse AA GE for 252 byt er Siu, Nee Ging Sur, wiSairccby SPAOEL ASI Bint ot nga Hille We SP sie nied Ebijiherd A Beeld us ergs es Popes Un EF Spuitee Poa gy Pe ued SUE A gil ee ea ee wh VA SATS PEA Ub Ulp UF oH Ul Ue Ut AL? Lia plitete wb Sie CHL Wie Strrh-at hire 6 Stel At Seg Bt Zin dA eS SES AurknbiAee alle, wet SERRE em Pie BE SCL Bb Se PPS Ae daa! Wa SIL apie fos ee Seri yt oe - BA icant urgturse aha yee s ATR Sete ez Bute pus Ppa Uoslre FOU Lowi HO Filemrtu se A EP UR OE Ie en SL Sus Fog tert Lufeivi Sette Lane? 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(ee TS wa)HMMS LIP L EV i ile LOLS Sees Li Vv roigadargrey wore Wilngcit RE OREO PLM Seat Pode 2 Lee we AF Sn prunn tbr tui fist 3 irda Swlite gtit nwt RLUAR IL Sborig Hot g Hd Lp Brey EA Oe gL eri Pte S SLL Opin Sea SS PICS Pokat OPAL Lith hg U7 tOLb ope Le hal id Fenludipot eget BEE ge gee oie Fi buet Hen SLM A deb MENS FSGS a2 15 BEAUTY GUIDE wee ernie Fle WIL bute IL eh Burge tee BOS WNL te lE0 betbrcraitnOr Gy wantewsiSodtund cides bhe Si tdig eupe0d Dire unt bar Bitdve ee FitneFleviieracut RWKLL Lhd ie ZALEK tt ELSPA FALL MAL LH aiid Lig Sane Sake glee Site yueh ek gout hbooulby Alb Rr bute Beast NES ifom LL Li rien agin pu lern hewitt gL SuscAomt fr AA AWE he Sg tt Lorne Kae S ie LIAL RA Fi Epke lL hAveg hee LiL A teswince Shed ASP En wage Ebr Lal Mle sd bret cg Mtb dE EL A Me iLL Ae web bu KE Oe LL VA Lyte rib iia Pra heehee gb Lr is Mantle! -LbGtewLby Pea Se! te 2AZl NES EAL Livieviorwukue ite) Af 900 (Are Bak Gere Sb Bn EL ee refi (xd eden AS eptae Ty z refi Sri Laat Mapeg psd MMe or eer we us Cr LOD Gs (ant Lt ii uk Brdidnd: Sr bnd Cg yh Nay Pickled Cottage Cheese Jalfrezi Ingredients: Method: Cottage cheese (cubed) 900 grams| * Mix juice of 1 lemon, red chillies and cumin seeds in.cheese ae (cut leoaise) 1 and set aside. arrot (cut into rounds) 1 ee * Heat oil in a wok. Add tomato ketchup, chilli sauce, black’ Ler " 9 : . f SPT eS Tin lect bise) & pepper, ginger/garlic, onion seeds and salt; stir and cook ey a (ci finely) 4 few minutes fomato ketchup lcup * Lightly brush oil on frying pan. Stir-fry cheese, green chillies, fa ee hed wee carrot, tomatoes and capsicum and add into wok. fe Horse of i + Add remaining lemon juice and pution dum. Serve hot. Onion seeds 1 tsp Cumin seeds a and powdered) 1 tsp et paste 1 thsp to taste TcupEE? wih Zl = Ly titra ler 06 7g0b aia SA Ent AQ ELES Y ; AE bers OL buna wr (Snap WIFE LID Se fed UE AL BS 3 xh LOU APL FAFA LL te Bit ae? rbd, Lj MOEA Ge IE HAO Soe wr nd feb Poli G6 bot Jef fe WN piLoreteg| ghey ti Hebe OS Ae Bide (Sy AOL uur elitr Spe Sie? go a & Li 2 ie WALLO Fish Tikka Shahslick m2 ud Ingredients: erg wads King fish fillet (cubed) ekg fey fi edladelaly alt Capsicums (cubed). 2 Binge? we ‘Tomatoes (cu! 3 : Onions (cubed) 2 Method: Emami een) Hae + Apply 1 tbsp vinegar on fish; keep aside and wash after Black pepper (crushed) Tisp ten minutes, Marinade fish with marinade ingredients and Red chilies (crushed) Tbsp set aside for 5 minutes. Heat oil in @ wok. Coat fish with Whievinegar 2 tbso egg whites and fry golden. Remove. Heat 2 tbsp oil in Salt to taste: frying pan; fry capsicum, onions and tomatoes lightly and 98 required + 2 thsp Oil Marinade Ingredients: Lemons 2 Turmeric powder Cumin seeds (roasted, crushed) tee I remove. Place fried fish and vegetables in serving dish. * Cook tomato ketchup, red chilies, black pepper, soya sauce, remaining vinegar and salt in a frying pan for few minutes; pour over fish and vegetables, and serve.Potato and Bihari Pasanday Sandwich | Ingredients: Seema Yaka ‘otatoes {boiledand mashed) 4 Mayonncise Ticup Bread 10 slices Lemon: Green chia (cut finely) a Fresh milk Black pepper (crushed) Butter Raw papaya (paste) Bihari masala (pack a 19 MASALA KITCHEN ated forcsror'etgke tea eoui| SHEAR tet Gai | Be Ait LY hd EE Sb Bosorbag | Ue Cage. by. Ipook Du OPN 28 we hbo i Wb eho. wish | py os Bhreeap bE dutiul FLAG Aone E bute Fe tout (te WL si, | + Method: + Mix mayonnaise, 1 tsp black pepper, green chillies and vic lemon in mashed potatoes. + Pound beef lightly with o mallet. * Marinate with papaya, garlic/ginger paste, serch mon jui Temaining black pep. ri masala and salt; set o: csi brush butter on frying pan and fry beef one Seat a cot off crusts from slices and cut into halves. Apply 1 isp milkion one half; spread a little potate mixture on place @ piece of beef on top; cover with of er halt of slice. + Repeat process to make more sandwiches.swag AF Al PAISES SLL SL LIS ie shu | rif399 bck far nEni Leet ifs fu2 | oifs00 & Meat bel ee pkenrgcen| ps Sse Pe MLAs indt AG bers | ZL UG Sarat ieee | HEY wibns Ble yn Gabe Peet 62 gti eo Bn wer (nL tduh ie soi SSL thei sol SuSE tbe Bliv2 Cnt gdioate Seafood Masala % Bie Ingredients: eeeus ¢ Fish fille 300 grams | Method: 2fiy Date ow a 300 grams Yogurt (whipped) 125 rt (whippe grams arte ingen paste i ‘tbsp d ler 4s : Tairenc pander wip 2 minutes; remove. : Cumin powder 1 tsp * In the same wok add onions, cinnamon and aniseeds a re finely) “af and fry fill onions are soft. Cation icc + Add all ingredients except fish and coriander and cook Tomatoes (boiled, cut lengthwise) 2 for 5 minutes. net er a ee y lena = + Add prawns, coriander and fish and dish out. Fresh conlondéeichopped). > 2 tbsp * Garnish with tomatoes and lettuce. it to taste Oil 3 tbsp Lettuce and tomatoes for garnishing * Split prawns open from the centre. + Heat oil in a wok and fry garlic/ginger and prawns forbywLby ae AZ Farr S ASU Geiipt iid LL (AL «ile tL AAR 5 AS GIL. wrth Fer DESMA _ Orde avis AEA fern Lalo i en ALANe GeSdiess pez ote Erbe Ari MGerr a! or (EnE ego i on nga fhepd Spouse Sebi Sn flee sande AVELY stindebly Livin whi (neo Masala Prawns with Leek Ingredients: Method: Leek (cut finely) 1 stalk + De-vein prawns and split them open without removing tails. Large prawns Yakg * Heat oil in a wok and fry onions and garlic till soft. Onion (chopped) ] + Add tomatoes, turmeric, cumin, red chillies and lemon juice, Spring onions (cut finely) 2 stalks ond cool Tiietees EE and chop, 2 * When oil begins to separate, add leeks and spring onions ae Ge coe followed by coriander, black pepper and salt. Cook for few Black peppercorns (crushed) 1 tsp. minutes. Turmeric powder ‘tsp + Add prawns; cook for 2 minutes and remove. Cumin Payer abe, + Garnish with tomatoes, cucumbers and lettuce. Lemon juice 1 tbsp Fresh coriander (chopped) 2 tbsp Salt to taste Oil 3 tbsp Cucumber, tomatoes and lettuce for garnishingAerts el? ABI Gig L-LALL Lo LI SKE IS | eh 125 oS ir LAV AA Lhe pSunetubintalgvAs es | — ef ias ob TE GUS teeters | pitas GSedunde, hg Mey nBpGihenBieLe| HE Onis seh Gri, wed (LL ie wh Sr SDA ‘i hy eee, ont nade vit tae Step Adee Bert giant feeyg omy ‘i 5 bey siding Lentil Spinach Masala ei pled? Ingredients: lis wei Splitigreen grams 125 grams | Turmeric powder 1 tsp Sef oy Splitred lentils 125 grams | Cumin seeds (crushed) 1 tsp Blige? oe Gram lentils (boiled) 125 grams | Coriander powder 1 isp a £ Spinach (cutfinely) 1 bunch. | Cumin powder 1 tsp i ss Onion (cut finely) 1 \Red chillies (crushed) 1 tsp Tonto Hemarid ai 3 tbsp | Method: i : (boiled, cut finely) 3 Toph | on ue oa eae onene Green chillies sai Yo taste | fill golden: Add tomatoes, both types (cut finely) 4 Oil % cup in, urmete,coffonder and red chiles, Fresh coriander .. Add lentils and fry for 5 minutes. Add (cut finely) % bunch spinach, loath pulp, salt and water; Garlic (chopped) 4 cloves c Ginger (chopped). When water begins to dry add green 1 medium piece chillies and coriander and put on dum.Fry bret Zh fo PS Bue aplieg Gin BAZ Se the Baten al Siar phel defi eee Lier tur bl BAM Cie Lett 3 & Wi eabgoe Fite hrmppinte}|) 4400 thie seeps ath Bla hasty Be Ly Uae FLoeIes Instant Pineapple Souffle . Ingredients: Method: 2 Pineapple jelly crystals 800 grams __|_* Heat water in saucepan, Dissolve jelly crystals and agar agar in Pineapple pieces cup it; remove from flame. Water 3 cups + Whip castor sugar and cream together; set aside. When jelly Fresh cream 400 grams begins to set, add cream and beat thoroughly. Agar powder (gelatin) 1 fp + Add pineapple pieces; pour into goblets and refrigerate. Castor sugar 4 tbsp) * Garnish with cream, pineapples and cherries. 7 Cream, pineapple pieces, cherries for garnishing PL) LeaAA Ay WZ! bie LA Bantr oie ea rir hea a ELIMI NN GALE AL ree Wien | — deed Beer LIL bP PW Sle Ie putt Pie TRL tea ; ase SB aasleh Step ERLE el bus BETO Li 2 (Here, KIEL AIA LB Ne ltr ACLS # ies ee ANBAR TEL FE al ez Del BO) aye vg UAL aiFidete yo Hefti oierety es abe s buts ao Bey ace ee RIL SL ke hate live Bon Fried Samolina Squares ees ae Ingredients: Fresh milk Samolino Onions (cut finely) Green chillies (cut finely) Fresh coriander (cut finely) Cheddar cheese (grated) Black pepper powder Gorlic/ginger paste Bread (chopped) Salt Oil elih2 enh Sweet and Sour frees & 4cups | Sauce Ingredients: PLiv2 Se lecup | Cornflour 2 tbsp fey ibe Yacup | Tomato ketchup Y4 cup Db sei’ 4 Ci@iagorlic scuce 20 2 a ie z 2ibsp | Sugar 1 tbsp eee Ya cu} Vi 2¢ » ee § PUREE ik and ot nines thes, cdrcnde ; arlic/ginger, semolina and salt. Cook fill mitur Jtsp (crushed) ‘2 tsp | thickens and leaves sides of pot, Add cheese 6slices | Tomato puree ¥4 cup | _and black pepper Brush oil on fray and pour Tt i sem int Cut into squares when sp | Oil 2 tbsp Poe, saint Wh fantving emolina squares with brea crumbs. Hect oil in frying pan and fry squares remove, To make sweet ond sour sauce heat o ino saucepan. Add all ingredients excep! cornflour and bring fo boil. Add cornfiour and thicken scuce; serve with semolina pieces.ae) Shingle WRLLT otf tips Sb wai pL eee Leys (eobele | He Cottage ALLIES IELALIA| greys Heras aciva A Ed SiS eo ping? ae wee SF gi Lb fare NLA PSs| Arivs nk Lexi ty Seven we dep | : ss WL eh HEL LE BCL Li, | AEA BLS cbc Lime tts \” 2 ys BERS it j ‘ Wks £ ini i exttled F750 Aves dee wit Ste SbugA Fb Jett de nS Lay ere SUA Bibyre TIME Bigs gre neta == eile et BOWIE) sir Gini | ALU GJidnet Uf §£240.2200°C c. LBL INO Lek LN Layered Mince Pie Dough Ingredients: Refined flour (sieved) Yo kg Yeast 2 tbsp Sugar Lisp + 2 thsp| Green chillis (cut finely) Salt Ya tsp Fresh coriander (cut finely) Warm water for kneading | Salt Filling Ingredients: Oil Mince beef 750 gramas “fibatier inféwdlonts: Onion (cut finely) 1 cup Eggs (beaten) 4 Garlic/ginger paste 1 tbsp Solt Ya top Red chilli powder 1 tbsp Clarified butter (not melted) 4 tbsp Coriander powder 1 ‘atsp Hot spices powder Lemon juice 1 tsp 2 tbsp 2 tbsp 1 tsp Ys cup Method = Add all dough ingredients in refined flour ‘and knead into soft dough. Heat oil in frying pon and fry onions golden, add gorlic/ ginger, red chillies, coriander, mince, and salt; cook until mince is tender. Add remaining redients of filling; cook for few minutes; remove from flame. Divide dough into three ‘equal parts and roll out into thin pie.crusts, * Mix all batter ingredients in a bow. Spread 3 thsp batter at the bottom of a 9" cake mould. Place 1 pie crust over it; layer with half mince, 3 tbsp batter, second crust, remaining minge ond third crust; press down sides of crust. Spread remaining batter on top. Make cuts in.eross shape in the centre of the pie with the help of a knife. Bake ina re-heated oven at 200°C for 40 minutes. + Remove. When cooled turn over and remove in plate. Cutsslices and serveaire: sale a Vegetable Steaks Ingredients: Bananas (un-ripened) Black pepper (crushed) Dark soya sauce Red chilli powder White pepper powder All spices powder Salt Oil * White sauce * Mashed potatoes Mixed vegetables 5 1% tbsp 2 tbsp YA tsp 1 tsp Lisp to taste 2 tbsp ‘as accompaniment ‘as accompaniment as accompaniment PE Ficnng eaepuhertio VE oP LLL Et gS pg te et apiiind é eres wrlubns ‘eosin br Ont Method: + Blend bananas with soya sauce, chilli powder, white pepper, solt and all spices and shape into large steaks. + Heat oil in frying pan and fry steaks golden on both sides. + Place on a heated grill fill grill marks appear on steaks. * Place on steak platter and sprinkle black pepper on top. Serve with white sauce, mashed potatoes and boiled vegetables. * White sauce recipe available in June 2012 issue of Masala TV Food magazine. * To make mashed potatoes heat 3 tbsp oil in @ frying pan; odd potatoes (boiled and mashed), ¥ tsp black pepper powder, and salt; cook on low flame for few minutes. When potatoes have sofiened add cream and mix well:Using v1, aly troupe ff SIE os UE ATE LS pif 250 Gadi aL GEL EA owl J a FA LG H4 (2neg Wife Bratt trunks | gaus whey 266 SSDS ZLiws Nine Boys ose Steet widen Aten Fide Be vooiat Die ae dk & 2Lin UniGeden Prawn Spaghetti with Tomato Sauce Ingredients: Prawns Akg : ee shellafrgm Browns without remddag til; sSSAABantt Spaghetti (boiled) 250 grams | * Heat oil in frying pan; fry prawns and remove. Tomatoes (chopped) Akg * Fry garlic in same oil. Add tomatoes and green chillies ond Garlic paste 1 tbsp cook for few minutes. Green chillies (cut finely). 6 + Add all ingredients except prawns and spaghetti and cook until Tomato puree 3 tbsp fil separates. Black pepper (crushed) Ya tsp + Add prawns and spaghetti; remove in a dish and garnish with Cumin seeds (crushed) 1 tsp Beachicdtinder. Carom seeds (crushed) 4 tsp Coriander seeds (crushed) 1 thsp Salt to taste Oil cup Fresh coriander (chopped) for garnishingPizza Rolls Ingredients: Chicken (boneless pieces, shredded) 200 grams Packaged barbecue masala Lemon juice Garlic paste Red chilli powder Salt Oil Topping Ingredients: Capsicum (cut finely) Tomato (cut finely) Mushroom (cut finely) etd Lee enk pL pe With Seperate steH Block olives (cut finely) Yecup ltbsp | Pizza sauce 1 cup 24bsp —_| Mozzarella cheese 1 thsp. (grated) 400 grams Ttsp Roll strips as required fo taste | Onions, tomatoes, 3tosp —{letuce, lemans}. for garnishing 1 1 Yacup BSN Lom te BSE, oul 6 le Basi P-L GKe20,200°C IN os ARLE (14200 (fnke weerd- Pmad deefibite eliv2 ars gL only Peet srdidnt G GPA Gb ueSdn * Mix all chicken ingredients except oil in a bowl. Heat ol in. a wok and fry chicken until changes colour. Remove from flame. Apply pizza souce on roll strips. On one end place some copsicums, tomatoes, mushrooms, olives and chicken. Add cheese; roll the strip ‘ond seal edges. Repeat process to prepare more rolls. Place rolls in oven tray and bake in preheated ‘oven at 200°C for 20 minutes. * Garnish with onions, tomatoes, lettuce and lemons.SIT eS wl Zh AS Bigs Webel Sort SSbe PES ISAS LIL ALG EE VAL Gri a STALL SEA, Hy (2nd iyt HY (orl AVE oth SnF vay 230,180°C ot wh Seed ar Gol Lor Bae rs 1 fade os Hace sai neg dt AR a esl n pEIT LG gordi Aerhiig dks Ones, &Léy2 aretha BRS Sibu Ui kein &Li yr ) b&% 3 defi oy Pcmed Ainly : BLED g Ingredients: ee, fuss Potatoes (boiled) kg Ba peck Beef mince (finely ground). Y kg Method: Onion (cut finely) 1 * Mix cumin, garlic/ginger, hot spices, yogurt, red chillies, onion, Egg (beaten) 1 salt and water in mince; cook till mince is tender. Hot spices powder 1 tp + Allow water to dry; remove and allow to cool. Yogust (whipped) cup * Mash potatoes and layer bottom of a Pyrex dish with it fa — 1 * Spread mince on top; brush egg and sprinkle fresh coriander P ‘and cheese. Beh Neots gues * Boke in a preheated oven at 180°C for 30 minutes. Cheddor files Ye pag * Garnish with tomatoes and lettuce, Serve. Water lcup Black salt (powder) 1 tbsp Oil 2 thsp Tomatoes, lettuce for garnishingse Sa db pot AG sZt Sn Sino cAacivae S| — #y de We Sparaibptr LA Wa eile -Wv | Se uta Pa CE cee Bit iA LEAT SLE dks Grdiunse Lab tube Lf tai by Sy Wu's CS Jk Ged Ddinsat A = IE Like & | oat 4, a6 SISO 66 eco err Heep Crdnct Abe oPIInd oe heyy dle & . . aéiy ene Madrasi Coconut Rice Ingredients: Method: Rice Akg + Heat 4 tbsp oil if @ pot and fry onions brown, Fresh year are) Veup * Add turmeric powder, lentils, aniseeds, crushed red chilies, solt ram lentils (boile cop and 1 cup water and allow to boil Bh oe ce , cup + Add rice and more water; par-boil rice; put on dum. q ot aor veges u + Heat remaining oil in a frying pan. Fry curry leaves, red ch Gy eae 5 mustard seeds and coconut and mix in rice. fy Maptiots ip * Garnish with cucumber and coconut pieces and serve. Turmeric powder 1 tsp Red chillies (crushed) isp Salt ‘hsp Oil A cup Cucumber, coconut pieces for garnishingChicken Angara Ingredients: Chicken pieces (boneless) akg Onion (cut finely) Top Kashmiri red chilli paste 4 tbsp Tomato ketchup cup Hot spices powder 1 tsp Cumin seeds (roasted and crushed) 1 tbsp, Desiceated coconut ] tbsp Almond paste Vitbsp Lemon juice 4 tbsp Garlic/ginger (chopped) 1 thsp: Salt Lisp Oil ‘4 cup Fresh coriander, big green chillies for garnishing bile ely AZM oth Ghoti LASS CASE tl Se Lede EA SILA iiri¢ 7 SomE Lutte Sei an Be mbar AIL ALILE ALE 4 watug lus AB pe bhi0! Uky iit Pepi sapling ELV asinine ALG eb tielg SOL Satie £Li 4 wie AME ie) Bier Stet a ky & ZLLy orSsbnsxiete Method: + Heat oil in 4 Wok; fry onions brown; add chicken and garlic/ginger, and fry lightly: * Add all ingredients except lemon juice and cook on low flame till meat is tender. + Add lemon juice and dish out. Garnish with coriander and green chillies.is ‘i dhe st As ad ; ES vFiiGrLvoiaiet Boru Foie eth fi ely UAE LR AE ed Pe WIE GLb F500 (2 x 25) Lb h Lar 02h Se TELIA fi Cb) xe PLUG wrdibest BOG opiibnst ecliws wk Beeps L ace g Buffalo Chicken Tenders Ingredients: Method: Chicken breast pieces * Marinate chicken with all ingredients except flour and oil and set aside (cut lengthwise) 500 grams | for:30 minutes. Refined flour (sieved) 1 cup + Coat chicken pieces with flour. Red chilli powder 1 tbsp + Heat oil in a wok; fry chicken pieces golden; remove on absorbent Black pepper powder 1 tsp paper. Serve. Chilli souce 4 tbsp Salt tsp Oil for frying MASALA KITCHENGasp ote cheer CLARE Mi " Le BGLII IGG WG ube m2 Gn Li, AE ALIN SI Sp GM BNL 6 ALY SET, 223 (rf fe Ulin Beg oehanrief A 6 20 13 Ged CIS) eer FOL GndQ Liksphee ‘a Cookie § 6G facie yuued ewe EsLz *% “ BUDGET WPL WATBLL poSirioniatest | Tas 1 TWA SS/eteL us Wert wig Sgt defi HoepLi Mutton Curry bi Ingredients: Mutton pieces Qhions (cut finely) Garlic {cut finely) Green chillies (cut lengthwise) Ginger (chopped) Turmeric powder “Tara garam masala Red chilli powder Black pepper (crushed) Tomatoes (cut finely) Yogurt (whipped) Water Salt Oil Ginger, fresh coriander (cut finely) for garnishing T kilo 2 3 cloves 3 1 tbsp 1 “tsp 1 Ya tbsp Yatsp lisp 2eups 1 cup. Tcup 1 tsp % cup 2Liy GHG Method: * Heat oil in pot and fry mutton for few minutes: + Add garlic, ginger, onions, turmeric, hot spices, red chillies, black pepper, salt and water; cook on low.flame until meat is half tender. Add tomatoes, green chillies and yogurt; cook until meat is tender; remove. Garnish with ginger and coriander; serve. *To prepare Tara garam masala: roast 6 cloves, 2 small cardamoms, 1 tsp each\of coriander powder, dry mint leaves, red chillies and soli; ¥é tsp each’of ginger powder, torforic acid, aniseeds and ‘carom seeds; 6 tsp of dried mango powder; and 1,% tbsp each of cumin seeds ond whole black pepper for 5 minutes; add salt and blend in blender.wberud! \ AZ = Enbyte fitted LYLE EOS xo a 4 wt Ei E Us Stet eel 2ie0 AU LAE Ue Gedy hed r pr Ale Gobir he? (Zane LAE Webiti & se wo Hep epdibed! ey 166 aed fey Srey 276 Erker” Balti Roast Chicken eee hey Ingredients: dk & Chicken pieces Tks Method: Onionsicut finely) cup | « Heat oil ina wok; add chicken and garlic; fry until met changes éolour. Tomatoes (cut finely) 2cups | « Add remaining ingredients. Cinnamon Vinch piece} « Cook on high flame till tomatoes are tender ond oil separates. ie i + Remove from flame and serve hot. Cumin seeds tsp Black peppercorns 6 Star onise 2 Hot spices powder 1 tsp. Turmeric powder Ye tsp. Garlic (chopped) 6 cloves oP leaves 10 MASALA KITCHENELComt tani AEB TLIC SAL 230 180°C Se A, re BG ee ated eonde ZELF Usa OP eu ie , BiG f oe ~~ | g / | Penne Al Forno Ingredients: Method: Penne pasta (boiled) 1 cup. + Mix nutmeg, mustard paste, butter and salt in eggs» Butter 2 tbsp + Add milk, 3 tbsp cheese and spring onions. Mix. Eggs (beaten) 2 + Brush oil on a Pyrex dish and pour egg mixture into it. Mustard paste 1 tsp + Add pasta, remaining cheese and paprika; garnish with spring Nutmeg powder Ya tsp onions. Fresh milk 1 cup + Bake in oven at 180°C for 30 minutes. Spring onions (cut finely) 4 stalks -+ for gornishing Cheddar cheese (grated) 6 tbsp Poprika powder T pinch Salt TspAe AF AZ! aE lr SOLU Sle Mb hit Hote By Crt LY Fad Pan gtihe fh LS OIZOL EL [ELV 2 ey GE inde mroj/2een | Zteyn ie Juudone rer GAL Wot || ARM Ste Wa ted B Vke n Lipgeee note Abed, PEE vie HIE fly Gg HOD LIS LIL GLIAL Soft FY WARE ae $2 ie Jeti oF fey we 2LE2 Vee di Be efi Cngadet @Eivr vue ict defi cn Sesame Chicken BLL Eur Ingredients: fetes ae Chickenibreasts (cubed) 2 kg AL ies) Refined flour 2 tbsp Baking powder Va tsp. Method: i Baking sode Yaisp | Mix baking powder, baking soda, % cup water, 1 tbsp soya sauce, oil Saget 2th | and) tbsp sesame cil in flour. White vinegar Zibsp | * Coat chicken pieces with batter and refrigerate for 30 minutes, Sugar Veup | Boil chicken stock with remaining soya/Sauce, remaining sesome cil, (Si “ager Fe chilli scuce, vinegar; sugar and garlic in a saucepan} add eomnflour and Comfleee aire remoining water; cook stirring continuously until seuce'thickens. Garlic (chopped) 1 clove | * Heat olive oil in frying pan. Fry chicken golden; remove on absorbent White sesame'seeds 2 tbsp poper: Water Tcup f : Sesame oil 3ibep | * Pour sauce and sprinkle sesame seeds on top and serve. Oil | ts i Olive il fortingdef tl Zl aio hth tye Eee s Sees Sed — Chetag rar eH tL et Mee nL Bont be? a ae wb tebectacf dig Ed A fash tii Shae! 163 est Fe wth hist Soe neg iue | BLE? a wh LA eA oR Leo A sui anh LEIA Bile 00h bE Gis Fao PLL (Sd Bu det ies bk ob Sept a bah o wee ue Ingredients: Refined flour (sieved) 4 cups Metfiod: nn 2SP | Mix yeast in hot water ond get aside for 5 minutes. ad oe + Mix hot milk, sugar and salt in a bowl; add yeast stirring continuously. Horta Toy) fot in separate bow! mix butter, eggs and flour and knead into soft dough; Her Mie: Yer) | leave dough to rise in a worm place. Cow iea ‘cea. | * Be volt end honey together sucdpanver layome; remove and wera Micrushed) BSP | «Scoop eut dough with speon and shape inta ball Sin The fot Heot cilin o yok and fnu.bolls golden; remove on a/plates Botan Yeeup ||” Pour honey syrup on top and sprinkle cinnamon; serve: Oil for fryingMutton Kebab Werte Fk il Zd Gate F Cn tewdbudt rKoon, bol, Sparse HE KT AB NAL ste FRE Ingredients: Method: Mitton (boneless) 250 grams + Blend all ingredienis in blender. Bread (soaked in milk) 2 slices * Shape into small kebabs, Onions (cut finely) Ya cup + Heat oil in frying pan and fry kebabs golden; remove. Fresh coriander ‘YArbunch + Serve with chutney and salad. Green chillies (cut finely) 2 Cumin powder Visp Red.chilli powder isp Salt fo laste Oil for frying Green chutney, salad MASALA KITCHEN as diccompaniments|EY WZ 2 Ler KDobret tise Suk & ES Bet bilge iki Likes | Ali. bay Bare bi kis hon Sted Ertl | Sey — Sart, wut | Llu Whe FE adideus BLE? (ni Gaden Diie? wv BLi03 a ZLLAB (Enk&)but SN Slair \ pala) Ome Chicken Liver Ingredients: Methos Chicken livers Yakg * Marinate liver with red chillies, yogurt, lemon juice, Yogurt (whipped) 2 tbsp garlic/ginger and salt; set aside for 30 minutes. Garlic/ginger paste lisp * Heat oil in wok and cook livers for 5 minutes; increase Lemon juice 2tbsp flame and cook till masala dries. Red chilli powder Ttsp + Remove on a plate; sprinkle coriander and serve with bread. Fresh coriander (chopped) 2 tbsp: Salt to taste Oil 3 tbsp Bread (toasted) as accompanimentAi 6 uy th tl Zl Ebb ILL HF 2662 wp ck by a4 eld BEM ea Sunt OE A a Sequie dey Sig, We gi LAB st SS Spi bbe ArLusgi Sart hop | ZL voi Bsidnt be kt Fro witb HELE Awehing Died oe i 2ceé oe PELUIB udtertr at 2% wdibnd RU B=? White Chicken Tikka Ingredients: Method: Chicken breast pieces 4 + Marinate chicken with all spices ond set aside for at least two Yogurt (whipped) cup hours. Gorlic/ginger paste 1 tbsp * Brush with oil and grill on both sides in a grill pan; Femove. Black pepper powder 1 tbsp + Arrange on a plate along with zucchini, green chillies, cabbage Lemon juice Ys cup and lemon. Cumin powder tsp * Sprinkle red chilli powder on top aiid serve: Hot spices powder ltsp Salt to taste Oil for frying Zucchini, green chillies, as accompaniments cabbage, lemons, Red chillies (crushed) for sprinkling MASALA KITCHENSplidar Soierteg g WEEKENDS 1 a Gujarati Bitter Gourd Ingredients: Bitler gourds ekg | Salt to taste Tomarind pulp Toup | Oil 1 cup + 2 tbsp Green chillies Curry leaves, (cut finely, lengthwise) 4 green chillies for gornishing Fenugreek seeds few | To wash bitter gourd with: Onion seeds Ttsp | Turmeric powder 1 tsp Peel gourd and cut into thin strips. Without Turmeric powder 1 tsp. Tamarind pulp 1 tbsp washing, coat gourds with washing ingredient Red chilli powder 1 tbsp | Jaggery YA tbsp and sl ade for 20 minds jp. sriner Wes urd ond set oside inthe strainer again. Gorlcéginger paste 1 tbsp | Salt po po 1 cup oil dln fy falisrack hay gis 2 tbsp off aroma. Add garlic/ginger, red chillies and turmeric, and fry lightly. Heat 2 tbsp oil in frying pan; fry gourds golden and add to pot. Add iaggery, fomerind pulp, green chilies, onion seeds, and salt'and put on dum. Gornish with curry leaves and green chillies and serve.se WES wAZI ALS Gi tourLiaierWertusis| p/250 Wpedureddy wet thyte XL Spang tk Ee Ue (exeda dy pA inp Pde FL AL LE dei Gat dA gi End irlLe wei nda eli Sadler? wD (enLag be pti Groubns Beer ibn Alert only SbEpi othe A0eg Awey . #Liv2 vikut Chicken Barbecue Salad BLive fu Ingredients: etevs ole Chicken boneless (cubed) 250 grams | Garlic paste 1tsp av at Chickpeas (boiled) lcup Black pepper powder 1 tsp alin 4 Macaroni (boiled) leup Chast masala ‘isp Corn kernels (boiled) 1. cup Lemon juice 2 tbsp Carrot (cubed) 1 Tomato ketchup 2ibsp| Method: Capsicum (cubed) 1 Barbecue sauce ‘Aibsp | * Marinate chicken with garlic, red Tomato (cubed) 1 Salt Yatsp | chillies, cumin, barbecue sauce and Red chilli powder Lisp oil 2 tbsp | _saltand set aside for one hour. Cumin seeds | * Heat oil ino frying pan; fry chicken (roasted and powdered) 1 tsp pieces and remove. + Mix chicken with all remaining ingredients in a salad bowl and serve.eg bIswL by Ae zh hth Sha SEINE wu EG xy Ly BrWere pat bI te PTW | gieyn oredr Slekewtihipht Lasts tat) LUG wbibnd So AIT AL iso PALL iit | AOLUH ade sh LENA WEG noibinE rrtege| 9, Ue ontadne Aue tUiitu| HHE% oe a ee & eee N/V MwLy | LQeOy BLL pe “WEEKENDS © BLL wlibnt dbs uk ee ft : : fey Masala Chicken Lollipops Ingredients: Method: Chicken wings Yakg * Separate meat from the thin bone end of chicken wings; invert meat on White pepper powder ¥4 tsp bone to form lollipop shape. Red chillies (crushed). 1 tbsp | * Marinate lollipops with white pepper, red chillies, garlic and salt ond set Garlic (chopped) 1 tbsp aside for o while. Refined flour (sieved) % cup * Coat lollipops with flour. Salt Ya tsp + Heat oil'in wok. Fry lollipops golden; remove. Oil for frying | * Cook sauce ingredients in a saucepan until thick. Add lollipops in sauce. Sauce Ingredients: + Mix. Remove in a dish and serve. White vinegar 2 tbsp Red chilli powder ‘1 tsp Chilli sauce Yacup Tomato ketchup. Yaeup Salt % tspfae MIG UNG boi / 55 MASALA KIDwe huplotte. Okra with Coconut Ingredients: Okra (small) ekg Dried round red chillies 8 Turmeric powder 1 tsp Yogurt tbsp Desiccated coconut 2 tbsp Lemon juice 1 tbsp Cumin powder T tsp Mustard seeds Va tbsp Salt to taste Oil 2 tbsp Fresh coriander (cut finely) for garnishing Seed bt Az1 (S8 see By Ji hace Cadet 2LLy (mviene Method: + Cut off tops of okra, leeving them whole. * Heat oil in wok and fry mustard seeds until they give off aroma, + Add okra and all other ingredients and cook. When okra is tender, fry lightly. + Gernish with fresh coriander and’serve. PEST ee eeSWE Wy Hehe” Lary bulhy Folie bree SLs iods QV ALL Ep pend LSE ELSE MHA CLOSE bse tin fe |W VOte spite dl Ll Lo ewe HOLL, Bengal grams 1 cup Potatoes (Bold or and mashed) 3 Egg (beaten) 1 2 slices Green chillies 4 lic 4 cloves, Whole dried red'chillies 6 Hor spices (whole) 1 tbsp Ginger 1 piece Breadcrumbs 250 grams ‘Mint leaves (chopped) bunch Fresh coriander (chopped) 1 bunch Cumin seeds tsp Coriander seeds 1 tbsp Cumin seeds (roasted and powdered) Ya tosp ot water 2 cups fo tasie a for frying Method: Cook grams with hot water, garlic, ginger, hot spices, cumin seeds, red chillies, coriander a salt until ae are tender. Allow fo cool and grind in a blender. Mix grams, potatoes, fresh coriander, mint leaves, green chillies and salt and shape into kebabs. Coat kebabs first with egg, then breadcrumbs. Heat oil in frying pan and fry kebabs golden. Vey COMPETITION ; hee SLs. Lr re e250. abet SE te: Bi nt 9)! wah Fe fe s de? Bde Bie? sephoe ace a ee a WAR Baier’ Wiiierel Gt Med Ub ye ut yt aL Mite, NeEiri tiie FL yp BE eh sor, Fe VIL ng ele ME SLs Sele ot BFL 360 Se LULU StL mi LL ates SFL ww LP GeHS UAL See Ur hS, i PL dhe Er UL UEN, (UL pasted £ PIG Barudsnle Etg Tpke Fu fes sis Fede eM srLrccmecel i tp bphSoPt Sivek Flt AEE i FEE SM 0 2B Me pS Ale ely in VIEW L eit ei Ce . s 3| Ne te FEN GA WIE eg BAG SIL ae tes E UL Ne otis wie Jbl ifigcapre' eof NAS AES PME MG P “CA each Hurt L ieuhe APTI SAAS Ma uic L Ag St ey Stidsiezié EEL ISAS LOWE Ug NE SEWEL Se ewe pi Sir tk Litho tine be len BH Suree LO hele tL Reet WILe Ash a LiLo bor Ltt Ao tien QP MASALA INGREDIENT 60L Sissnf 2L J AE, eee etn ios Bete e maui HSS cP ide ryuerin EAE Arh bi Sarina erie ty 260i BOM I Col ex PS Sore Or Ly Gurs Fbs0r 1 S58 Btvilvle af Cnt Dr PhS MSP pute LA jen tb SB tote 1490 fe. Sone & AU ersienut tilF Kpvline LA pitts der WibgHig & Ab SL Lfot ALANA De a Sle bait SLSR IG LAS AWE Bh tle es AGEL PLE Sri j gots FE pM ae Lie 8 Ended WAL RS OSS, Spf serst 2 Fe Wet phd Sab f A ae Ne btibig wlio rE GE eet ete abialTasty Vermicelli Ingredients: Vermicelli 200 grams. Fresh milk 3 cups Sugar 1 Ya cups Almonds and pistachios (cut finely) 2 tbsp Green cardamoms (crushed) 1 tsp Dried whole milk Ye cup Saffron Yh tap Screwpine Lisp Method: * Boil milk. and sugar in pot. * Ina separate pot, heot clarified butter and fry vermicelli golden. + Add milk and cook till dry. + Add almonds, pistachios, cardamoms, dried whole milk, saffron and screwpine; put on dum. Ub DF ARI (4200 ur U3 aot dk ih & BELV2 (2 rE LE viphl FER Finds Se bey - Shy oes sept ne elt Libb e Et i MALS Bom t Es AL bE Bon / Wire hot PSA r big LUiatsL nlp tS Kure pohSheer Khurma Ingredients: Fresh milk 1kg Vermicelli 1 cup Sugar 2 cups Dried dates 8 Pistachios (cut lengthwise) 15 Cloves 2 Almonds (cut lengthwise) 12 Green cardamoms 6 Clarified butter 2 tbsp ‘and pistachios and cut finely. Crush cardamoms. De-seed dates and cut lengthwise into four pieces each. Heat clarified butter in pot and fry cardamoms and cloves. When they start to give off aroma add vermicelli and fry lightly, remove; fry almonds and. pistachios in the same pot; remove. + Remove pot from flame and allow to cool; put milk and sugar in it and cook until sugar dissolves. * Add vermicelli, pistachios, almonds and dried dates; cook for few minutes, serve. Note: Boil almonds, pistachios and dried dates for 5 minutes before cutting. wl ie AZ x soit defi ur de & 08 Ae wis (Cn ede wed i] weir (2rL eS Deo 146 Wears mrt Suck te tL ABS oh ALb br MUGILS SG Etec PaaS Porat tbisteoA gat Ih Leh A Hens rirtig < ga H Seu at2e ANP 2h UAL (EE BLANC Bote Lut US LL ete PIA Hie Lershrgutte de heed"Method: Rainbow Cold Cake Ingredients: Fruit cake 2 (large) Strawberry custard 1 cup Banana custard T cup Mango custard lcup Fresh milk 1%kg Sugar 1 %cup Jelly (prepared, cubed) 1 cup Cherries Ya cup Fresh cream Va cup Heat ¥ kg milk in a pot; add half cup sugar and cook till dissolved. Mix little water in banana custard powder until it dissolves completely; add in milk and cook unl it thickens; remove. Repeat process with strawberry ‘ond mango custards. Cover base and walls of mould with butter paper. Layer bottom of mould with thin cake slices; place a layer of banana custard over it, then more cake slices, followed by strawberry custard, cake slices and mango custard. Add a layer of cream on top. Garnish with cherries and jelly and refrigerate for at least 3 hours. Le, AZ m2 der} Jett Yair! Uti Oe Seti Yet His unlt bei i bei bk Etije RAAB mtu hod utd SPag lade hab tot Sito LAE gulp gSE PLE SPL pialbalrien Lips MOE LL Lhe LAKE PE BISLASY St A LIMNYLE, Fi’ See Baza A LOPES IE et b2h Li tojZ LvsArne Se Coconut Chocolate Ingredients: Castor sugar Yeup Egg white 1 Fresh milk Ya cup Icing sugar 2 tbsp Desiccated coconut 2 cups + for sprinkling Vonilla essence Ya tsp. Melted chocolate as required nil Method: * Cook milk with castor sugar in a saucepan over low flame for a little while; set aside to cool. Pour milk into'a bowl; add coconut, egg white, icing sugar and essence; mix and refrigerate. Shape into small balls and coat with melted chocolate. + Line plate with butter paper; place chocolate balls (on top; sprinkle with coconut and refrigerate. [aloes To) be bn wifi Sa Sel bkM% aonst B£iv2 Be ALL Khe? bt £8eyy gs ye AL G5 176 1 oma FbnR LARUE DAP LT Se Sew Lee ee LS BES SN bt Sept ito Lars LOM be Spi ERE tod “dscd AZ Sn (CARLsrnd, Boneless chicken (cubed) 1% kg Potatoes (small cubes) 2 wd (Entiat Eggs (boiled and cubed) Spring onions (cut finely) 3 (Ln fg sid ed Tomatoes (cubed) 2 1 rf On SAs Capsicum (cubed) eg (Le Black pepper (crushed) —_1 tsp. a fete St Fresicondhcer (chopped) Titse an Sadho Celery 1 stalk fee bind Sesame'seeds 2 tbsp BeLihg Oneal, Garlic chogped) aoe om io ater cup a Solt to taste Pei te Oil 3 tbsp a8 Gregg" = Method: elt + Heat oil in a pot'and cook chicken, garlic and ey ee ae potatoes until golden. ALG ELIE ol FE Hk ie + Add water and cook till potatoes are tender. BT eMule ple Le GEE ITAA * Add tomatoes, capsicum and celery and fry on high Bib iS h At Cou ip ose URE LY lame, a + Add pepper, coriander, spring onions and salt, and be mix. + Add sesame seeds and egg, and remove from flame.Ingredients: Croissants 6 Cottage cheese cup Fresh milk Aaips Sugar Ya cup Cream 1eup Honey heup Almonds (whole, peeled) '% cup Method: * Mix sugar and milk in Pyrex dish. * Add cheese and cream; mix thoroughly. + Cut croissants info small pieces and arrange on. top; sprinkle almonds on top. + Bake in pre-heated oven at 180°C for 15 minutes. * Pour honey on top nd serve. use AZ 246 Ut ot a ks aunt cr & defi oe Jk% at 4 Coben Zeit PPLE RIE Bote 2S EA Pippi lerlete Lo tplliti LARA Ne PEMG Bee 15, 180°C Rie deGulatti Ingredients: Zt Sila rice (boiled) akg Fe (Endive Sugar 2 cups 2 if Green cardamoms 4 e iZadee Almonds (cut finely) 50 grams ae ig Mer ff 50 (Ee nL Lieut ifso oe Pistachios (cut finely) 50 grams Currants 50 grams Coconut (cut finely) 50 grams SSO Whole dried milk 375 grams fe Rose water 1 tbsp 11 £50 (ee Obit Water Vcup P| Fars is Clarified butter 250 grams nt ; 5 Gulob Jamans as needed FILES wis desi by eidas0 er Method: + Heat 2 tbsp clarified butter in pot; fry whole dried . gs te milk golden and remove. ag inf ASE Lu 2g » Heat remaining clarified butter in same pot and fry ELMO oS ALEL ULLAL cardamom till they give off croma. Crate See EAE boué - Add sugar and water and cook till t begins to a” re 4 ee Wdsptutt § caramelize. LP NIREL NAS IS GAN Fabel) - Add rice; cook on low flame till water dries and put Bue ‘on dum. Remove from flame. Add gulab jamans, whole dried milk, rose water, almonds, pistachios, ‘coconut and currants.Mince Macaroni Ingredients: bed ZI Beef mince 500 grams cif s00 aus Macaroni (boiled) 6 -cups dks Cnddb Onion (cut finely) 1 sath Cha CA) Red chilli powder “tsp zZ # Bee : Black pepper powder 4 tsp Fey edubnt Cumin powder Va tsp Fe — abedut Cinnamon powder 4 tsp. lbs — wisely White vinegar 1 thsp Tee iho’ Tomato pulp 4 tbsp Fp adnst Eggs (beaten) 4 FeLi Sak Mozzarella cheese cup elivs Wear Woter Ya cup i eoeaa & E is wt ng H Oil Va cup dh fia Fresh coriander for garnishing Wigs o tert a Method: | ie? *+ Heat oil in @ pot; fry onions golden; add mince and al iedeuinlieucideed fry for few minutes. * Add red chillies, black pepper, cumin, cinnamon ESSIEN and salt and stir. * Ke ch ors + AddARREEP tomnatoos ond water; cook until. nie, 2 if et = is fender and water dries; set aside. qb Ausss + Arrange 5 cups of macaroni in a Pyrex dish. Layer Sea Bre ph Ft np Ph 180°C Eu! with mince, eggs, remaining macaroni and finally St cheese. Bake in a pre-heated oven at 180°C for 30 ou. minutes. Garnish with coriander, and serve. EID SPECIALBlack Forest Cheese Cupcakes Ingredients: Refined flour (sieved) 2 cups 4 Eggs Chocolate chips 1 cup Cream cheese 1 cup Castor sugar Tcup Fresh cream (whipped) 1 cup Baking powder 2 tsp Water 2 tbsp Cocoa powder 4 tbsp Oil Yecup Cherries, mint leaves for garnishing Method: * Beat oil, eggs, sugar, cheese and water in a bowl, * Mix baking powder and cocoa powder in flour; sieve and stir thoroughly into egg mixture. + Add chocolate chips. + Place paper cups in muffin tray; put spoonfuls of mixture in cups. + Bake in pre-heated oven at 180°C for 20 minutes. * Allow to cool. * Garnish with cream, cherries and mint leaves. 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AAS i benBsik NU e ELL ASE Stamatis Nhs 2Libi#i lox fs Porte ibb ye Goan Me 6iRbhint LUE hte ay PL bul ALL bul? PIB Ce Lith hn En Lg toh Let mL Lo Be ties \ peer fet Ci veh ASE hwo Sp le tn Bie Al Lect bnsrl pul bem P d a Saad aBDiyncke sla LGR MIO Zlwl est 26 So %h RUF Terie tet we Tipe Pn tittiokrbetiy eb Poe BALE ae CLL ee »Choharay sui E Dry dates me Semolina = Annanas Siwoiyan € =o Pisa huwa, naryal uth Incl it Kacha papita m. Desiccated Raw papaya Ye ! coconut ec Khameer "L Ghee Yeast Clarified butter IV FOODIMAG 9%