Ingredients: 2 medium potatoes, cubed 1/2 cup green peas 5 tbsp ghee or butter 1 medium onion, chopped 2 garlic cloves
, chopped 2 cloves 2 bay leaves 1 inch cinnamon stick 1 tsp garam masala 1 tsp chili powder 1/2 tsp turmeric 1/2 tsp coriander powder 2 tomatoes, quartered Salt to taste 1 1/4 cups water Chopped coriander leaves Method:
1. Heat ghee in a pan and saute onion, garlic over medium heat till golden. 2. Add cloves, bay leaves, cinnamon and stir fry for 2 minutes. 3. Add garam masala, chili powder, turmeric, coriander powder, tomatoes, salt and mix well. 4. Add potatoes & peas. Pour in water & bring to a boil. Lower heat, cover the pan & simmer gently for 15 minutes, or until the potatoes are done. 5. Garnish with coriander leaves & serve hot. Serves 4 Ingredients: 300g palak (spinach) 4 garlic flakes 1" ginger piece 2 onions, chopped 4 green chilies, chopped 150g aloo (potatoes) 1 tsp turmeric 4 tbsp ghee or butter 1 tsp cumin seeds 1 tsp garam masala 1 tsp coriander and cumin powder 1 tbsp fresh cream Salt to taste
Method: 1. Boil spinach with garlic, ginger, onions, green chilies. Blend them to a fine puree and keep aside. 2. Cut potatoes into cubes and boil with salt and turmeric. When boiled, keep aside. 3. Heat ghee in a pan, fry cumin seeds along with spinach-onion paste and let it boil for few minutes. 4. Now add the boiled potatoes, garam masala, coriander-cumin powder and water if needed. Boil for few minutes till the potatoes absorb the flavor. 5. Season with fresh cream if desired. 6. Serve hot with hot naans or rice. Ingredients: 500g tomatoes 50g peanuts 50g sesame seeds 50g dry coconut 50g onions 50g tamarind 2 tsp chili powder 1/2 tsp turmeric 1 tsp mustard, fenugreek & onion seeds 1 bunch curry leaves 75g oil Salt to taste Method: 1. 2. 3. 4. Roast the peanuts, sesame seeds, coconut in a dry pan and blend to a smooth paste. Heat oil in the same pan, fry mustard, fenugreek and onion seeds for a minute. Then add curry leaves, chopped onions and fry for another 2-3 minutes. Now add ground paste, chili powder, turmeric and fry until the oil in the pan separates. 5. Later add tamarind water and salt. Make long strips on tomatoes with a knife and add to the tamarind water. 6. Cook until the tomatoes get tender and gravy should thicken. 7. Remove from heat and serve with fried rice with cilantro on it. Ingredients: 1/2 kg big eggplants 25g garlic 100g tomatoes 20g green chilies 100g onions 1 bunch cilantro A pinch of turmeric 1 lemon Salt to taste 50g oil
25g Bengal gram 25g black gram 15g mustard seeds Method: 1. Apply oil to the eggplants and make few strips with a knife. 2. Cut the garlic and green chilies finely into slices and stuff them in the eggplant strips. 3. Cook the eggplant on the flame until the outer layer becomes black. Remove the black layer and mash the eggplant. 4. Heat oil in a pan, season with mustard seeds, grams and add chopped onions. Fry until they turn into brown color. 5. Then add green chilies, tomatoes, salt, turmeric and cook for 5-6 minutes. 6. When the tomatoes gets fried, add mashed eggplants and mix well. 7. To this, add chopped cilantro, lemon juice and remove from heat. 8. Serve with chapathis or puris. Ingredients: 2 lbs. culiflower, cut into florets 1 large onion, cut into cubes 3 medium tomatoes, cut into cubes 1 tsp. red chili powder 1 tsp. coriander seeds 1/2 tsp. cumin seeds 1/4 cup vegetable oil 1/2 cup yogurt 1 cardamom 3 whole cloves 3 tsp. ginger-garlic paste 1/4 tsp. turmeric powder Salt to taste 10 curry leaves 1 fistful coriander leaves 3 tsp. poppy seeds or khus khus seeds Method: 1. Powder together cloves, coriander seeds, cumin seeds, cardamom, poppy seeds and keep aside. 2. Mix onion and tomato pieces and grind to a smooth paste. Keep aside. 3. In a large dish, add the above paste and powder, ginger-garlic paste, red chili powder, turmeric, salt, yogurt and cauliflower florets. Mix well and keep aside. 4. In a deep non-stick skillet, heat oil, add curry leaves and coriander leaves. Immediately add the above cauliflower mixture and fry for five minutes on high heat. 5. Now reduce the heat to just below medium and add one cup of water, stir and cover. Cook until the sauce thickens. Serve hot with any kind of rice, paratha, dosa and puri. Serves: 6 Preparation time: 40 minutes
Ingredients: 1 cauliflower, cut into small flowerets 3-4 green chilies 1 bunch of green onions or shallots A bunch of coriander leaves 3 flakes garlic, crushed finely 4-5 flakes garlic, chopped 2 tbsp lemon juice Little piece of ginger, crushed finely 3 tbsp chapathi flour 3 tbsp corn flour Salt to taste Oil for deep frying the cauliflower 2 tbsp butter for making the sauce 2 tsp red chili powder 1 tsp soya sauce Method:
1. Make a batter out of the 2 tbsp corn flour and all the chapathi flour. To this, add crushed ginger, garlic, red chili powder, salt, cumin seeds, lemon juice, 1/2 tsp soya sauce and coriander leaves. 2. Dip the cauliflower flowerets in it and fry till golden brown in color. Drain and keep aside. To make the sauce: 1. Dissolve the remaining corn flour in 1-2 tbsp of water. Add the remaining soya sauce, salt, chili sauce to the corn flour mixture and mix well. Keep it aside. 2. Heat butter in a frying pan and add chopped green chilies, chopped garlic, chopped green onions and stir-fry for about 5-6 minutes. 3. Then add the above prepared corn flour paste and lower the heat. The sauce will begin to thicken and when it is thick enough, take it from the fire and pour it over the fried flowerets. 4. Garnish with coriander leaves and serve hot. Serves: 4-5 Preparation time: 45 minutes – 1 hour Ingredients: 200 gms paneer 4-6 green chilies 2 onions, chopped 3-4 tomatoes, blend to fine puree 1 tsp ginger-garlic
Chili Paneer Kofta Curry
paste 1/4 tsp turmeric 1 tsp chili powder 1 tsp coriander powder 25 gms cashew nuts 1/4 tsp garam masala 75 gms oil 4 tsp corn flour 1/4 tsp baking powder Salt to taste A pinch of pepper powder Method: 1. Take the paneer into a bowl and press with your fingers until it is smooth. To this, add corn flour, baking powder, pepper powder, chopped green chilies, cashews, little garam masala, salt and mix well. 2. Make small balls from this mixture and fry in hot oil until golden brown. Keep them aside. 3. Heat 3-4 tbsp of oil in another pan and fry the chopped onions until golden. Also add ginger-garlic paste, turmeric, chili powder, coriander powder and fry for few more minutes. 4. Then add tomato puree and cook until the oil separates. Now add 1 cup of water, remaining garam masala, salt and cook until the gravy thickens. 5. Add the above prepared koftas to the gravy and serve hot. Serves: 6-8 Preparation time: 30-40 minutes Ingredients: 500gms small potatoes 1 1/2 cup yogurt 1/2 tbsp gram flour (besan) 1 1/2 tsp chili powder 4 green cardamoms 1/2 tsp dry ginger powder 3/4 tsp fennel seed powder 5 cloves 2 cinnamon sticks Oil for frying Method: 1. Grind together the cardamoms, cloves and cinnamon sticks. Put aside until for further use 2. Boil potatoes until half cooked. Peel while still warm. Pierce each potato 2-3 times
Kashmiri Dum Aloo
3. 4. 5.
with thin wooden toothpick. Heat oil in a pan, fry potatoes on medium heat until floating on top and golden brown in color. Drain excess oil and keep aside. To the yogurt, add salt, gram flour and 1 cup of water. Whisk well until smooth. Reheat 4 tbsp of the same oil in another pan. Add red chilies, cardamoms and fry for a minute. Remove from the flame, allow to cool and then pour into the yogurt, stirring continuously. Return to the flame and bring to a boil. Now add potatoes to the yogurt mixture along with ginger powder, fennel powder and ground masala. Cook over medium heat for 5-10 minutes or until the curry thickens. Serve hot with plain rice or pulao rice. Serves: 4 Preparation time: 40 minutes
Ingredients: 250g big size tomatoes 180g potatoes, boiled, peeled & mashed 3 onions 1 lemon 1 bunch coriander leaves 30g peanuts 25g sesame seeds 1/2 tsp chili powder A pinch of turmeric 3 sprigs of curry leaves 5g mustard seeds 50g oil Salt to taste Method:
1. Cut the tomatoes at top, scoop out the seeds and juice to a separate bowl and make a hollow to stuff the masala. 2. To the mashed potatoes, add lemon juice, salt, chopped coriander and mix well. Stuff this mixture into the tomatoes and keep aside. 3. Heat oil in a pan, fry mustard seeds, curry leaves, chopped onions, chili powder and turmeric until onions turn brown in color. 4. Then add peanuts and sesame seeds paste, tomato juice, salt and cook until the gravy thickens. 5. Now add stuffed tomatoes and cook for 5-10 minutes. 6. Serve with fried rice or plain rice. Ingredients: 1/2 cup cauliflower florets 1/2 cup green capsicum, cut into 1" pieces 1/2 cup red capsicum, cut into 1" pieces 1 medium sized carrot, sliced 1/4 cup green beans, cut into 1"
Mixed Vegetables With Paneer
pieces 1/4 cup frozen peas 1 medium sized tomato, chopped 1/2 cup broccoli florets 3 tbsp butter 1/4 cup mixed nuts (cashews, pistachios, etc) 1/4 cup raisins 2 tsp garlic, minced 1 onion, chopped 1/4 tsp turmeric 1 tsp ground coriander 1 tsp ground cumin 1/2 tsp cardamoms, crushed 1/2 tsp cayenne pepper Salt to taste 1/4 cup water 6 oz paneer, cut into cubes & fried 1/2 cup heavy cream 1/2 cup pineapple chunks (fresh or canned) Method: 1. Heat 2 tbsp of the butter in a large skillet over medium-high heat. Add nuts and stir-fry until golden brown. Remove with slotted spoon and set aside. Add raisins and fry until they are plump, remove and set aside. 2. Add remaining butter to the skillet and fry minced garlic, onions until light brown for about 4 minutes. Also add chopped tomato and cook until soft. 3. Add remaining vegetables and stir-fry for 6 minutes. Stir in spices, salt and water. 4. Bring to a boil, reduce heat, cover and cook until vegetables are tender for about 8-10 minutes. 5. Now add paneer, cream, pineapple chunks and cook until heated through. 6. Garnish with fried nuts and raisins and serve hot. Ingredients:
300g paneer 275g green peas 175g onions paste 25g ginger-garlic paste 80g oil 150g yogurt 1 tsp red chili powder 1 tsp coriander powder 100g tomatoes, made into fine puree 25g cashew nuts paste 1/2 tsp garam masala 50 ml cream 5 green chilies, sliced lengthwise 25g fresh coriander
leaves A pinch of saffron Salt to taste Coriander leaves for garnishing Method: 1. Cut the paneer into cubes and fry in oil until golden color along with sliced green chilies. Remove from heat and keep aside. 2. In the same pan, heat the remaining oil and fry the onion paste and cashews paste for 5-6 minutes. Add ginger-garlic paste, red chili powder, coriander powder, garam masala and fry for another 5 minutes. 3. Now add tomato puree, salt, yogurt, beaten to a smooth texture and stir well. 4. Also add green peas, water if required, saffron and cook until the oil separates in the pan. 5. Add the fried paneer cubes and green chilies to the gravy, fresh cream and cook for another 5 minutes. 6. Garnish with chopped coriander leaves. Serve hot. Ingredients: 250 gms green peas (mutter) 250 gms tomatoes, chopped or made into fine puree 200 gms paneer, grated 4 green chilies, chopped A small piece of ginger, finely chopped 1 1/2 tsp chili powder 3 tsp corn flour 2 onions, finely chopped 1 tsp ginger-garlic paste A pinch of turmeric 1 tsp coriander powder 1/2 tsp garam masala 1 cup curd (yogurt) 1/4 cup cashew nuts Salt to taste Oil for frying Method: 1. Heat little oil in a pan, add chopped ginger, green chilies, pinch of turmeric and fry for few minutes. Also add grated paneer, mix well and remove. 2. Add salt to the paneer mixture and make small balls from it. Roll these in the corn flour and fry in oil until they are golden brown. Drain and keep aside. 3. Heat oil in another pan and fry the chopped onions. Then add ginger-garlic paste, coriander powder, chili powder, green peas and fry for few more minutes. 4. Now add tomato puree and cook until the oil separates. To this, add ground cashewyogurt mix and cook to form a thick gravy. 5. Then add fried paneer balls, garam masala, salt and cook for 2 more minutes. 6. Serve hot with roti or pulao.
Mutter Paneer Tomato
Serves: 6 Preparation time: 40-50 minutes Ingredients: 500g spinach 3 onions, chopped 2-3 garlic flakes 6 tbsp oil 150g paneer 1 tsp garam masala 1 tsp cumin powder 1 tsp chili powder Salt to taste
Method: 1. Boil the spinach in water, drain the water and then make puree of the spinach leaves. 2. Grind 1 onion and the garlic flakes to a fine paste. 3. Heat oil in a pan, saute the onions till transparent. Then add the above onion paste, spinach puree, spice powders and water if necessary. Cook for 3-4 minutes. 4. Cut the paneer to cubes of desired size. Fry them in separate pan with oil until golden brown. 5. Add the paneer pieces to the spinach gravy. Cook until it is done. 6. Serve hot with rice or rotis. Ingredients: 250 gm paneer 1/2 kg tomatoes 1 tsp red pepper powder 2 tsp salt 1 tsp roasted jeera (cumin) powder 1 tsp curry powder 3 tsp sugar 1/2 tsp lemon juice 1 tsp ginger, julienne 1 tsp green chili, julienne 2 tsp coriander leaves, chopped 100 gm cream Method: 1. Cut tomatoes in halves and pressure-cook it without adding water. Cool, churn and strain in a soup strainer. 2. Reheat puree, add all the spices and ingredients, except cream and paneer. Cook till the mixture becomes thick. 3. Add cream and paneer. Cook for about 2-3 minutes and serve hot.
Shahi Paneer Kurma
Serves: 6 Preparation time: 20-25 minutes Ingredients: 4 tomatoes 50 gms bread crumbs 50 gms grated cheese 3 onions, chopped 1 tbsp coriander leaves, chopped Salt to taste
Method: 1. Cut the head of the tomatoes and scoop out the pulp inside. 2. Mix the pulp with the rest of the ingredients and fill in the tomatoes. 3. Top the tomatoes with a bit of cheese and cook in a pan with little oil for 10-15 minutes. 4. Serve hot as a side dish. Serves: 2 Preparation time: 20 minutes Ingredients: 5-6 tomatoes, chopped finely 1 cup fresh peas, shelled 2 cups thick coconut milk A pinch of turmeric powder 2 tbsp coriander seeds 1/2 fresh coconut, grated 4-5 green chilies 1" piece of ginger 5-6 raisins 2 tsp oil Salt to taste 1 onion, finely chopped 1 tsp cumin seeds 2 sprigs curry leaves 2 tbsp ghee or butter 1/2 cup paneer cubes, fried in ghee for garnishing Method: 1. Heat oil in a frying pan and fry the coriander seeds and grated coconut until an aroma comes. 2. Remove from the heat and grind to a fine paste along with ginger, green chilies and
Tomatoes & Peas Korma
3. 4. 5. 6.
raisins. Heat ghee in the same pan, add cumin seeds, curry leaves and sliced onion. Saute till the onion is fried well. Then add chopped tomatoes, fresh peas and simmer for few minutes. Then add the ground paste and saute for 5 more minutes. Now add coconut milk, salt and turmeric powder. Simmer till everything is cooked and the gravy becomes thick. Serve hot with chapathi, puri or pulao rice. Serves: 5-6 Preparation time: 40-45 minutes
Ingredients: 100g paneer 400g boiled carrots, beans, potatoes & peas 100g oil 10g coriander leaves 100g cream 5g garam masala 10g ginger-garlic 200g milk 2 onions 5g chili powder Salt to taste 3 tomatoes 3g turmeric Method:
1. Heat oil in a wide pan, fry the paneer pieces and keep aside. Fry the onions and ginger-garlic paste until golden color. 2. Now add turmeric, chopped tomatoes, chili powder, cilantro, garam masala, salt and fry for 5 minutes. 3. Then add chopped potatoes, carrots, beans, peas, fried paneer pieces, milk, cream and cook for 5-6 minutes or until done. 4. Serve hot with naans or plain rice. Ingredients: 1 cup chana dahl, soaked 2 green chilies, finely chopped 2 onions, finely sliced 1 tsp mustard seeds 8-10 curry leaves 2 tsp ginger garlic paste 2 tomatoes, finely sliced 2 tbsp gram flour (besan), mixed in 1 cup of water 1 tsp coriander powder 1 tsp chili powder 1/2 tsp garam masala powder Oil for frying
2 tbsp coriander leaves, chopped Method: 1. Mix the chana dahl with salt, coriander leaves, green chilies and grind coarsely. 2. Heat oil in a frying pan, fry spoons-full of the chana dahl paste to make small vada. Fry until golden brown, drain excess oil and keep aside. 3. Reheat 3 tbsp of same oil in another pan, add mustard seeds, chopped onion and fry until brown. Also add curry leaves and fry for 2-3 minutes. 4. Then add ginger garlic paste, tomatoes, coriander powder, chili powder, garam masala powder, salt and fry until the oil separates. 5. Stir in gram flour water and bring to a boil. Now add the prepared vada, mix well, cover the pan and leave to simmer for 5-10 minutes. 6. Serve hot with any pulao or parathas. Serves: 4 Preparation time: 30-35 minutes Ingredients: 200 gms paneer 1/2 cup corn flour 1/2 cup maida (all-purpose flour) 3 tsp egg white 1/4 tsp ajinomoto 5-6 garlic cloves, finely chopped 6 green chilies, chopped 3-4 tsp ginger-garlic paste 3 tsp soya sauce Few coriander leaves, chopped 2 spring onions, chopped finely Oil for frying Salt to taste Method: 1. Cut the paneer into triangular shape pieces. Apply salt, 2 tsp ginger-garlic paste to these pieces and keep aside for 10 minutes. 2. Mix corn flour, maida, egg white, ginger-garlic paste, salt in a bowl and make a batter using little water. 3. Dip the paneer pieces in this batter and fry in hot oil until golgen. 4. Heat oil in another pan and fry the chopped garlic cloves. Also add chopped green chilies and fry for a while. 5. Now add soya sauce, spring onions, fried paneer pieces, 2 cups water and allow to simmer. 6. Take 3 tsp corn flour, 1/2 cup of water and mix well. Add this to the above paneer pieces and mix well until the sauce thickens. 7. Add salt, ajinomoto, coriander leaves and mix well. Serve hot with plain rice. Serves: 5-6 Preparation time: 30-40 minutes Ingredients: 5-6 baby eggplants
2 onions, chopped finely 2 tsp ginger-garlic paste 2 tbsp oil 2 tbsp kobbari karam podi Method: 1. Wash the eggplants and cut them into four, lengthwise, to three-fourths of their length. 2. Heat oil in a wide pan, fry the onions and ginger-garlic paste until golden brown. 3. Then add eggplants and fry on low heat until they are tender. 4. Finally add salt, kobbari karam podi and fry for another 5 minutes. 5. Serve as a side dish for parties. 6. We can prepare many fries by the same procedure like Aloo fry, Okra (Bendi) fry, Dondakaaya fry, Karela fry, etc… Ingredients: 1/2 kg Kanda 25g tamarind A pinch of red coloring Oil for frying 50g peanuts 25g black gram 6 green chilies 2 tbsp coriander powder 1 tbsp chili powder 1 bunch of coriander and curry leaves 10g mustard seeds 10g cumin seeds Salt to taste Method: 1. Peel the Kanda and cut them into small pieces. Boil them in water for 10 minutes. Also add tamarind, salt, red color to the boiling water. 2. When the pieces turn their color, remove from water and keep aside. 3. Heat oil and fry the pieces until golden brown. Remove the pieces and keep aside. 4. In the remaining oil, fry mustard and cumin seeds, black gram and peanuts. 5. When they turn brown color, add green chilies, coriander powder, chili powder, cilantro, curry leaves, salt and the fried pieces. 6. Fry for another 5 minutes and remove from heat. 7. Serve as a side dish with rice. Ingredients: 250 gms carrots, cut into thin round circles 50 gms maida (all-purpose flour) 50 gms besan (gram flour) 1 tsp ginger-garlic paste Salt to taste 1/2 tsp chili powder
1 cup curd (yogurt) 4-6 green chilies, slit lengthwise Few sprigs of curry leaves Oil for frying A pinch of orange color
Method: 1. Mix maida, besan, ginger-garlic paste, salt chili powder, curd, orange color in a bowl along with water and make a fine pakoda batter. 2. Heat oil in a deep frying pan, dip the carrot circles in the batter and fry in oil until golden brown. 3. Heat 2 tsp of oil in another pan and fry the green chilies and curry leaves for a while. Also add fried carrot circles and fry for 5 more minutes. 4. Remove and serve hot. Serves: 4-6 Preparation time: 20 minutes Ingredients: 1/2 cup split gram (tuwar dal) 2 tbsp coconut or ground nut oil 1/2 tsp methi (fenugreek) seeds 1/2 tbsp + 1/2 tsp black gram 6 red chilies 1 1/2 tbsp coriander seeds A few springs of curry leaves 1/4 coconut, grated 25 to 30 small red pearl onions, peeled 2 green chilies 1/2 tsp mustard seeds A pinch of asafoetida A lemon sized ball of tamarind 1 3/4 tsp salt 1 1/2 tsp jaggery, crumbled Method: 1. Add water to the split gram and cook in a pressure cooker till done, mash well and set aside. 2. Heat 1 tbsp of oil in a heavy bottomed pan. Add fenugreek seeds, 1/2 tsp black gram, red chilies, coriander seeds and fry them till well roasted. 3. Also add curry leaves, grated coconut and fry for a few minutes. Remove from heat and when cool, grind in a mixer to a fine paste, adding little water. 4. Heat 1 tbsp of oil in the same pan and add mustard seeds. When they splutter, add ½ tsp black gram and asafoetida. Fry for a minute. 5. Add peeled pearl onions, green chilies and curry leaves. Also add vegetables of your choice. Fry well till you get a nice aroma. Add a little water, cover and cook till vegetables are done. 6. Soak tamarind in a little water and extract the pulp. Add it to the cooked vegetables.
Bring it to boil. Add salt, jaggery and cook till raw smell of tamarind disappears. 7. Add the mashed split gram and the ground masala paste to the above mixture, mix well, and add little water if required. Simmer for a couple of minutes. 8. Serve hot with rice or dosa or idli. Can add vegetables like lady fingers, brinjals, pumpkin and drumsticks to the sambhar. Serves: 6-8 Preparation time: 45 minutes to 1 hour Ingredients: 1 lb chicken 1/2 cup yogurt A pinch of ajinomotto 2-3 tsp soya sauce 3-4 tbsp corn flour 2-3 green chilies 1 tsp ginger-garlic paste Salt to taste Red food coloring Oil for deep frying Method: 1. Mix the chicken pieces with yogurt, salt and cook the chicken until the pieces are tender and all the water evaporates. Keep the chicken pieces aside. 2. Mix ajinomotto, soya sauce, corn flour, ginger-garlic paste, red coloring and salt in a vessel and marinate the cooked chicken pieces in it. Marinate for 4-5 hours. 3. Deep fry the chicken pieces in oil and drain. 4. Also deep fry the sliced green chilies and decorate on the top of the chicken pieces. Ingredients: 1 large packet bought golgappas or puris For filling: 1 cup cooked chana (chick peas) or cooked white dry peas 2 tbsp oil 1/2 tsp salt 1/2 tsp chili powder 1/4 tsp turmeric powder 1/4 tsp garam masala powder For jeera pani (cumin water) or sweet tamarind water: 1 large lemon size tamarind 6-8 tbsp sugar 2 tsp roasted jeera (cumin) powder 1 tsp salt 1/2 tsp chili powder
1 tsp garam masala powder 1/4 tsp rock salt A bunch of mint leaves Method: 1. Heat oil in a pan and add the drained chana or peas with all the ingredients for filling. 2. Fry till a nice aroma appears. Remove into a vessel and allow it to cool. 3. Soak tamarind in 6 cups of boiled and cooled water. 4. Add all the other ingredients including the washed bunch of mint. 5. Let everything soak together for an hour. Squeeze well and strain through a seive.. 6. Serve the jeera pani well chilled. To serve the pani-puris: 1. Make a hole on top of each puri. Fill each puri with a teaspoon of the filling. 2. Dip the puri into the jeera pani and serve immediately or it will become soggy. 3. The jeera pani can also be served in a separate container. Ingredients: 1/3 cup olive oil 3 tbsp chopped fresh rosemary, thyme or sage (or 2 tsp dried herbs) 3 red peppers, cut into 1-inch pieces 1 large yellow squash, cut into 1/2-inch thick slices 1 onion, cut into 1-inch pieces 1 ear of corn, cut into 1-inch pieces Salt and pepper to taste Method: 1. In a small saucepan over low heat, warm oil and herbs for 2 minutes, do not allow to get hot. Let mixture stand 1 hour. 2. Prepare grill. On 6 to 8 skewers, thread vegetables. Brush kebabs with herbed oil. 3. Grill, uncovered, for 5 to 6 inches over medium-hot coals for 6 to 8 minutes until vegetables are lightly browned, turning often and basting with remaining herbed oil. 4. Sprinkle with salt and pepper to taste and serve immediately. Makes 6 to 8 servings Preparation time: 10 minutes Ingredients: 1 cup rava (upma suji) 1/2 cup rice flour 1/2 cup buttermilk (its better, if slightly sour)
3-4 green chilies, chopped 1" ginger piece Salt to taste 1 tsp cumin seeds 1 large onion, chopped Oil or ghee (butter) for frying Method: 1. Mix the rava and rice flour together with the buttermilk. 2. Add water to bring it to dosa consistency. Don't make it too thin or watery. 3. Then grind the ginger and green chilies and add this paste to the batter. Add salt to taste. 4. Chop the onions finely and keep aside. 5. Heat a flat pan and make thin dosas and sprinkle the chopped onions and little cumin seeds over the dosa with oil each time. 6. Remove from pan after they are nicely done and look crisp. Serves: 4-6 Preparation time: 15-20 minutes Ingredients: 500g yogurt 50g cream 150g sugar 3 drops rose essence 1 tsp ruafza 100g ice cubes
Method: 1. Mix yogurt, ice cubes, sugar in a vessel and blend to a fine paste. 2. In a tall glass, add 1 tsp ruafza, the above yogurt mix, sprinkle rose essence and chill it. 3. Serve with cream on it. Ingredients: 2 cups finely chopped & minced vegetables 1 small bunch spring onions, finely chopped 2 tsp ginger, finely chopped 1 tsp garlic, finely chopped 1/4 cup plain flour 3 tbsp corn flour
1/4 tsp red chili powder 2 red chilies 3 tbsp oil 1 1/2 cups water 1 tbsp milk Salt to taste Method: 1. Boil finely chopped minced vegetables and bind with some corn flour or bread crumbs and make small lumps the size of a ping pong ball. 2. Make thin batter out of flour and 2 tbsp corn flour, adding 1/4 tsp each of ginger and garlic and red chili powder and salt to taste. 3. Dip the vegetable balls in the batter one by one and deep fry in hot oil. Keep aside. 4. In the remaining oil, add remaining ginger, garlic and crushed red chili and fry for a minute. 5. Add the salt and spring onions. Stir-fry for a minute. Add 1 1/2 cups water and bring to a boil. 6. Add 1 tbsp corn flour to 1/4 cup water and dissolve well. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent. 7. Add vegetable balls and Soya sauce. Boil for two more minutes and remove from heat. Serve hot with noodles or rice. Ingredients: 1 cup egg whites 1/3 cup sliced fresh zucchini 1/3 cup sliced fresh yellow pepper 1/3 cup sliced fresh red bell pepper 1/4 cup sliced fresh mushrooms 1/4 cup fresh broccoli florets 2 tsp margarine, divided 1 tsp Italian seasoning Fresh chive sprigs, for garnishing Method: 1. In a 8-inch nonstick skillet, over medium heat, sauté the broccoli, mushrooms, peppers, and zucchini in 1 tsp of margarine and 1 tsp of Italian seasoning until tender; remove from the skillet and keep warm. 2. In the same skillet, over medium heat, melt 1 tsp of margarine. 3. Pour egg beaters into the skillet. Cook, lifting the edges to allow the uncooked portion to flow underneath. 4. When almost set, spoon the vegetable mixture into the center of the omelet. Fold the two halves over the vegetable mixture. 5. Slide onto the serving plate. Garnish with fresh chives. Makes 2 servings
Preparation time: 10-15 minutes Ingredients: 1 cauliflower, chopped into small pieces 2-3 cups wheat flour 1 tsp garam masala 1 tsp ginger-garlic paste 1 onion, chopped 2 green chilies, chopped 1 tsp chili powder 1 bunch chopped cilantro 2 tbsp oil Ghee (butter) for frying Salt to taste Method: 1. Heat oil in a pan, fry chopped onions and green chilies until golden brown. Also add garam masala, ginger-garlic paste, chili powder and fry for another 2 minutes. 2. Now add chopped cauliflower, cilantro, salt and cook until the curry is done without any water. 3. Mix the wheat flour with salt and knead to a smooth dough. Divide into small balls. 4. Roll each ball to puri size, stuff the cauliflower curry in the middle and close the edges. Again roll into paratha size and fry with ghee on a flat pan to golden color on both sides. 5. Repeat with the other parathas and serve hot. Serves: 6-8 Preparation time: 30-40 minutes Ingredients: 3 cups maida (allpurpose) flour 1 tbsp oil 2 tbsp butter 1/2 cup fresh yogurt 1/2 tsp baking soda Warm milk for kneading Salt to taste Method: 1. Sieve all the dry ingredients into a large plate, add salt, butter, yogurt, and knead into a smooth dough by adding warm milk little at a time. Cover with a plate and keep aside for 5-6 hours. 2. Take a medium potato size of dough and roll into a thick triangle, using dry dough if required. 3. Place on a pre-warmed griddle or a tawa. Apply water on the top part with hands, invert the naan and stick to griddle. Invert griddle and roast over the gas flame direct.
4. Serve hot with butter on it. Serves: 4 Preparation time: 20 minutes Ingredients: 250 gm paneer 1/2 kg tomatoes 1 tsp red pepper powder 2 tsp salt 1 tsp roasted jeera (cumin) powder 1 tsp curry powder 3 tsp sugar 1/2 tsp lemon juice 1 tsp ginger, julienne 1 tsp green chili, julienne 2 tsp coriander leaves, chopped 100 gm cream Method: 1. Cut tomatoes in halves and pressure-cook it without adding water. Cool, churn and strain in a soup strainer. 2. Reheat puree, add all the spices and ingredients, except cream and paneer. Cook till the mixture becomes thick. 3. Add cream and paneer. Cook for about 2-3 minutes and serve hot. Serves: 6 Preparation time: 20-25 minutes Ingredients: 100g rice flakes 50g onions, chopped 1 bunch mint leaves 3 green chilies 1/2 tsp chat masala 50g tamarind 50g jaggery 50g sev 1 bunch coriander leaves Salt to taste Method: 1. Boil the tamarind and jaggery in 1 cup of water for few minutes, remove the pulp and keep the water aside. 2. Mix the mint leaves and green chilies and grind to a smooth paste. 3. Take the rice flakes in a bowl, add mint leaves paste, tamarind water, chopped onions and green chilies, chat masala, salt, sev and mix well.
Shahi Paneer Kurma
4. Place this mixture on a plate, garnish with coriander leaves and serve. Ingredients: 1 apple 1/4 cup mayonnaise sauce 10g milk cream 10g walnuts 10 salad leaves 1 tsp mustard powder 1 egg 1 tsp salad oil 1 tsp sugar Salt to taste For preparing mayonnaise sauce: Take the egg yolk from the egg and to this, add salt, sugar, mustard powder. Pour oil drop by drop into the above mixture and mix well. This becomes the mayonnaise sauce. Method: 1. 2. 3. 4. Cut apple into pieces and soak in water, and arrange them on a plate. Mix mayonnaise sauce, milk cream and pour on the pieces. Sprinkle the walnuts on the plate. Serve when chilled.
Ingredients: 4 small size burger rolls 1 cucumber 2 tomatoes 100g butter For Vegetable Cutlet: 100g carrots, chopped 100g beans, chopped 150g potatoes, boiled, peeled & mashed 1 lemon 1/2 tsp pepper powder 2 tbsp all purpose flour 50g oil Salt to taste Method:
1. Mix the chopped carrots and beans in a bowl and boil with 1 glass of water. 2. Add these vegetables to the mashed potatoes with salt, pepper powder and lemon juice. Mix well and divide into four balls. 3. Sprinkle some all purpose flour to the balls and press to round cutlet with your palms. 4. Heat oil on a flat pan and fry the cutlets on both sides until brown.
5. Cut each burger roll into half, apply butter to burger rolls and fry on the same pan for few minutes. 6. Place 2 cucumber slices and tomato slices on the bottom roll. Then place the cutlet and then again tomato and cucumber slices. 7. Now place the top roll and insert a toothpick in the middle. 8. Serve with tomato sauce or ketchup. Ingredients: 250g bean curd 4 egg whites 1 cup milk 1 cup green soya beans 50g ham 1 cup chicken soup Salt to taste 1 tsp gourmet powder 50g pig fat 1 cup water 1 tsp chestnut powder Method: 1. Purify the bean curd by passing it through a sieve, put it in a tureen, add milk, gourmet powder, water chestnut powder and stirred egg whites, then mix them up. 2. Peel the green Soya beans, separate them into halves. Knife the ham into round chips whose diameter is 6mm. 3. Keep 8 wine cups ready, coat each cup with pig fat, put the mixed bean curd in the cups, place each green Soya bean half on the bean curd mixture in each cup, and also a ham chip at the center, then steam them for 5 minutes over a gentle fire, take them out. 4. Pour the braised chicken soup with salt, gourmet powder in the tureen, then place in the steamed bean curd mixture. Ingredients: 4 cups vegetable broth 2 tbsp Soya Sauce 1/2 tsp salt (omit if broth is salted) 1/4 tsp asafoetida (hing) 1/2 tsp white pepper 1/2 cup corn kernels 1 cup shredded Chinese cabbage 1/2 cup chopped celery 1/2 lb diced tofu 2 tbsp lemon juice 2 tbsp cornstarch 1/4 cup water 1 tsp sesame oil Method:
Bean Curd Soup
Hot & Sour Vegetable Soup
1. In a 3-quart saucepan combine vegetable broth, Soya sauce and seasonings. Bring to a boil and add vegetables. Cover and simmer for 15 minutes. 2. Add tofu and lemon juice, and cook uncovered for 5 minutes longer. 3. Mix together cornstarch and water. Stir the paste into the soup, and continue to cook until the soup becomes slightly thicker, for about 3 minutes. 4. Mix in sesame oil and serve hot. Ingredients: 1 cup tomato puree 1 cup carrots, grated 3 spring onions, cut into strips 1 cup noodles, cooked 1 tbsp cooking oil 1 tbsp corn flour Chinese pickled vegetables for garnishing 1/2 cup turnips, grated 1/2 small cabbage, cut into small strips 1/2 cup bamboo shoots, cut into 1" pieces 1/2 cup bean sprouts 1/4 tsp MSG Salt & pepper to taste Method: 1. Heat vegetable oil in a saucepan, add corn flour and fry till brown. 2. Add 1 litre of water and seasoning to the flour and cook, stirring constantly till it boils. 3. Add all the other ingredients and allow to simmer for half an hour, or till vegetables are done. 4. Serve garnished with pickled vegetables. Ingredients: 1 cup potatoes, peeled and chopped 1 cup celery, chopped 1 cup zucchini, chopped 1 cup onion, chopped 1 cup carrot, chopped 1 garlic clove 1 can cream of celery soup 1/2 cup sour cream A pinch of nutmeg 2 cups water Salt to taste Method: 1. Boil all the vegetables in a bowl with water, garlic and salt. Drain all the vegetables and set the liquid aside. 2. Place the vegetables in a blender and blend with 1/2 of the liquid that was set aside.
Vegetable & Noodle Soup
Creamy Vegetable Soup
3. Add cream of celery soup to the blender and blend until a smooth consistency is achieved. 4. Pour this into a bowl, add remaining liquid, sour cream, a pinch of nutmeg and boil for few minutes. 5. Serve warm. Ingredients: 2 cups thick tomato puree 1 cup shredded meat or chicken 1 onion, chopped finely 1 litre water 1 tbsp soya sauce 1 tbsp white vinegar 1 heaped tbsp corn flour 1/2 tsp MSG Salt & pepper to taste Method: 1. Mix together all the ingredients, except the meat, in a saucepan. 2. Boil on high heat for 10-15 minutes. 3. Serve immediately in deep bowls, garnished with the meat or chicken Serves: 4-6 Preparation time: 20 minutes Ingredients: 1 large cauliflower (gobi) 1 1/2 cup(s) corn flour 1 tsp salt 1 cup yoghurt 1 cup chopped spring onion 3 tsp garlic, minced 3 tsp ginger, finely chopped 2 tbsp soya sauce 2 tbsp tomato ketchup 1 tbsp chili sauce 1 tsp vinegar A pinch of ajinamoto (optional) Oil to deep fry Method: 1. 2. 3. 4. Clean the cauliflower and cut into medium sized florets. In a large bowl, mix florets, yoghurt, salt and part of corn flour. Marinate it for 1 hr. Add remaining corn flour and mix well. Deep-fry each floret till golden. In a saute pan, add 2 tsp oil. add ginger and garlic and saute for half a minute. Add chopped spring onions and saute for a minute. 5. Add soya sauce, vinegar, tomato ketchup and chili sauce. Add the florets and mix well. 6. Garnish with cilantro sprigs. Serve as an appetizer with soups. Serves: 6
Chinese Tomato Soup
Dry Gobi Manchurian
Preparation time: 2 hrs Ingredients: 1/2 kg ripe red tomatoes 1 green chili, slit into half 1.5'' ginger, chopped 1 1/2 tsp. sugar Butter as required Salt to taste 1 tsp. corn flour, dissolved in water Bread croutons [optional] Method: 1. Slit each tomato into 4 parts. Pressure cook [3 whistles] tomatoes, chili & ginger without adding any water. Remove & cool. 2. Blend it in a mixer & strain the puree. Keep the puree on medium gas mark. 3. Add pinch of salt, sugar & a tsp of butter. Let it boil for 5 min. 4. Then add corn flour & stir till it boils & thickens. Serve hot with a blob of butter & bread croutons. Serves: 2 - 3 Preparation time: 30 minutes Ingredients: 500 ml of water 4 teaspoons of tea-leaves 8 teaspoons of sugar 1/2 cup of milk 1 teaspoon of crushed ginger 4 teaspoons of ground cardamom 1 teaspoon of ground cinnamon 1 teaspoon of ground nutmeg Method: 1. Heat the water, tea leaves, sugar and milk together in a saucepan. 2. Add ginger, nutmeg, cinnamon, and then cardamom powder. 3. Remove the pan from the heat as soon as the tea comes to boil. Strain into a teapot ready for serving. Ingredients: For Paneer tikka: Paneer pieces 1 lb Tandoori color a pinch For gravy: Tomatoes (medium size) 3 nos. Onion (medium size) 3 nos. Poppy seeds 2 tsp. Cloves 4 nos.
Tomato Soup (Hotel Style)
Paneer Tikka Masala
Cinnamon a small piece Cardamom 4 nos. Cashew nuts 2 tbsp. Kasuri methi 2 tsp. Chili powder 1 tsp. Turmeric powder 1/2 tsp. Coriander powder 2 tsp. Cumin powder 1 tsp. Sugar 1 tsp. Cooking oil 4 tbsp. Malai 3 – 4 tbsp. Salt to taste Method: For paneer tikkas: 1. Add chili powder, garam masala powder, ginger garlic paste, tandoori color, salt to curd and mix well. 2. Add chopped paneer pieces. Keep it aside for about an hour. 3. Heat oil in a pan. Fry the paneer masala till paneer turns golden brown. The tikka is ready. For gravy: 1. Grind onions to a paste consistency. Blanch the tomatoes and grind it. 2. Mix turmeric powder, chilly powder, coriander powder and cumin powder with water. Grind poppy seeds and cashew nuts. 3. Heat oil in a pan. Add sugar. Add cloves, cinnamon and cardamom when sugar turns golden brown. Add onion paste and fry well. 4. Add the ground masala and fry for a minute. Add kasuri methi and fry for ½ a minute. Add tomato and fry till the gravy becomes thick and till oil separates from it. 5. Add paneer tikka and salt. Cook for five minutes. Add malai if desired. Serve hot with naan or rotis or parathas. Preparation time: 45 minutes