Schezwan sauce

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1 cup whole red chillies (Kashmiri) , loosely packed 1 tbsp chopped ginger 1 tbsp chopped garlic 1 tbsp 1 tbsp chopped green chillies 1 tbsp 4 tbsp chopped onion 1 tbsp chopped celery stalks 2 star anise ( crushed) 1 tsp red chilli pwd 1 cup tomato ketchup 1 tbsp soy sauce 1 tbsp chilli sauce 1 tbsp vinegar 1 tsp salt 1 tbsp sugar ajinomoto a pinch 2 drops red colour 1 pinch white pepper pwd 1/2 cup oil

1. 2. 3. 4. 5. 6. Boil the red chillies in water for one minute, grind it to a rough paste In a pan, put oil, add ginger, garlic, green chillies, onions, celery stalks, star anise and saute until onions are just translucent, Add the chilli paste which you have grinded, saute for one minute Add the rest of the ingredients and bring to boil Simmer for 5 minutes and the sauce is ready It can be stored like a pickle for a month

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Chinese Bhel

Ingredients • • • • • • • • • Eggless Noodles Salt Oil Spring onions, sliced Bean sprouts Roasted peanuts, crushed Sichuan sauce Tomato ketchup Spring onion greens, sliced 200 grams to taste to deep fry 2-3 1/2 cup 1/4 cup 1 tablespoon 1 tablespoon for garnish

Boil noodles in six to eight cups of salted water to which one tablespoon of oil has been added and cook till almost done. Drain, refresh in cold water, drain again and spread on a large plate to cool. Heat sufficient oil in a wok and deep-fry noodles till crisp and golden brown in colour. Drain and place on absorbent paper. When cool lightly crush the fried noodles and set aside. In a large bowl combine fried noodles, spring onions, bean sprouts and peanuts and toss to mix well. Add Sichuan sauce and tomato ketchup and toss the mixture again. Adjust seasoning. Transfer this mixture into individual plates and serve garnished with spring onion greens.

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Butter Chicken

Ingredients • • • • • • • • • • • • • • • • • • • • Chicken Lemon juice Kashmiri red chilli powder Salt Butter For marinade Yogurt Salt Garlic paste Garam masala powder Kashmiri red chilli powder Ginger paste Lemon juice Mustard oil FOR MAKHNI GRAVY Butter Ginger paste Green chillies, chopped Red chilli powder Salt Dry fenugreek leaves (kasuri • methi) 800 grams 1 tablespoon 1 teaspoon to taste 2 tablespoons 1 cup to taste 1/2 teaspoon 1/2 teaspoon 1 teaspoon 2 tablespoons 2 tablespoons 2 tablespoons 50 grams 1 tablespoon 4-5 1 tablespoon to taste 1/2 teaspoon

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Heat butter in a pan. Chef'sTip : Heat kasoori methi in the oven for sometime or broil kasoori methi on a tawa/griddle plate to make it crisp. Cook for two minutes. Baste it with butter and cook for another two minutes. Simmer for five minutes and then add fresh cream. Sauté for two minutes. garam masala powder. Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200°C) for ten to twelve minutes or until almost done. Add tomato puree. Reduce heat and simmer for ten minutes. Page 4 . garam masala powder and mustard oil. Bring to a boil. cloves. Add cooked tandoori chicken pieces. It can easily be crushed to a powder with your hand. Serve hot with naan or parantha. Apply this marinade to the chicken pieces and refrigerate for three to four hours. ginger-garlic paste.• Whole garam masala • Garlic paste • Tomato puree • Garam masala powder • Honey • Cream Method 1 tablespoon 1 tablespoon 400 grams 1/2 teaspoon 2 tablespoons 1 cup Make incisions with a sharp knife on breast and leg pieces of the chicken. Remove and set aside. add ginger-garlic paste and chopped green chillies. lemon juice and salt to the chicken and set aside for half an hour. peppercorns and cinnamon. Apply a mixture of red chilli powder. Add red chilli powder. salt and one cup of water. salt. Add sugar or honey and powdered kasoori methi. red chilli powder. lemon juice. Add green cardamoms.

Mix all ingredients thoroughly. ground ¼ tsp Ajinomoto ¼ tsp Pepper powder ¼ tsp Garam masala ½ tsp Chilli sauce ½ tsp Soya sauce 50 g Flour ( maida ) 1 tsp Ginger. 4. Serve hot with hot sauce Page 5 . Boil the lollipops with ½ cup water. Cut the wings into two. chop the end bone. except lollipops and prepare a thick batter. Heat oil in a deep pan. 2. 5. paste Yellow colour or red colour A pinch ½ cup Water Oil for deep frying As required ½ tsp Salt Directions 1. ½ tsp salt for 8 minutes and remove and cool. pull the flesh up with the skin and remove the thin bone and mould into a lollipop.Chicken lollipop Ingredients                8 Chicken wings 2 Eggs 6 Green chillies. paste 1 tsp Garlic. 3. dip lollipop into the thick batter and fry on medium heat to a light brown colour.

cut into thin strips 100 grams • Rice. Heat oil in a wok. Page 6 . mix well and serve hot. Add vinegar.Chicken Fried Rice Ingredients • Boneless chicken. Add soy sauce. stirring continuously. whisked lightly • Salt • Soy sauce • MSG • White pepper powder • Vinegar Method 1 cup 4 tablespoons 2 3-4 cloves 2 to taste 1 tablespoon 1/4 teaspoon 1/2 teaspoon 1/2 tablespoon Cook rice in three cups of water until just cooked. soaked • Oil • Spring onions. Drain well and cool. finely chopped • Garlic. Add rice and salt and cook for a minute. MSG. add spring onions and garlic and stir-fry for a minute. stirring and tossing continuously. finely chopped • Eggs. Add eggs and cook for half a minute. white pepper powder and mix thoroughly. Add chicken pieces and stir-fry for two minutes.

Marinate the chicken wings in this mixture and leave aside for two hours. Rest the batter for fifteen to twenty minutes. can easily be bought from a super market or ask your butcher to make them for you Page 7 . vinegar. Heat sufficient oil in a wok. Mix garlic paste. spring onion greens. dip the marinated wings in the batter and deep-fry for three-four minutes on medium heat. salt. white pepper powder. six tablespoons of oil.Sanjeev kapoor’s Drums Of Heaven (Chicken Lollipops) Ingredients • Chicken wings • Garlic paste • Red chilli paste • Spring onion greens. as they are commonly called. Drain on absorbent paper and serve hot with Sichuan sauce. wash. corn flour. cut wingtips. preferably in the refrigerator. eggs. one teaspoon chilli paste.thinly sliced • Soy sauce • Vinegar • White pepper powder • MSG • Salt • Refined flour (maida) • Cornflour/ corn starch • Eggs • Oil Method Clean. soy sauce. stirring frequently or until crisp and golden brown. MSG and salt. Whisk thoroughly to make a thick batter of pouring consistency. remove thin bone and pull the flesh to one end of the thick bone. 24 1 1/2 teaspoons 2 teaspoons 2 stalks 1 teaspoon 1 teaspoon 1/2 teaspoon 1/4 teaspoon to taste 3/4 cup 3/4 cup 2 6 tablespoons + for deep-frying Chef'sTip Chicken wings made into lollipops. remaining red chilli paste with some water if required. Meanwhile mix refined flour.

mix in 1/4 cup milk 1 1/2 cups 2 10 25-30 3 inch stick 1 tablespoon + to deep fry 5 large 1/2 teaspoon 10 1 tablespoon 1 tablespoon 1 tablespoon 1 cup 2 tablespoons 2 tablespoons 4 tablespoons 2 a few strands Page 8 .sliced • Caraway seeds (shahi jeera) • Cloves • Ginger paste • Garlic paste • Red chilli powder • Yogurt • Fresh coriander leaves.torn • Fresh mint leaves. marrowbone and shoulder pieces 500 grams • Basmati rice • Salt • Bay leaves • Green cardamoms • Black peppercorns • Cinnamon • Oil • Onions.Hyderabadi Biryani Ingredients • Mutton. a mix of chops.torn • Pure ghee • Black cardamoms • Saffron (kesar).

stir and cook on high heat for three to four minutes. salt. Add ginger paste. Spread the remaining rice. seven to eight black peppercorns. half the fried onions crushed. Heat two tablespoons ghee in a pan. five green cardamoms. Serve hot with a raita of your choice. Cover and cook under dum till done. Drain and set aside. Spread half the rice in a layer. Let it marinate for about two hours in the refrigerator. Page 9 . coriander leaves. remaining cinnamon and black cardamoms and sauté till fragrant. Cover. Spread the mutton over the rice. Take mutton pieces in a bowl. bay leaves. Add marinated mutton. Sprinkle remaining torn mint leaves.Method Heat five to six cups of water in a deep pan. Heat sufficient oil in a kadai and deep-fry half the onion slices till golden. Add drained rice. Grind caraway seeds. cloves and remaining green cardamoms to a fine powder and set aside. remaining black peppercorns. one cinnamon stick and cook till three fourth done. garlic paste and salt and mix. half of the mint leaves and one tablespoon oil and mix. one cinnamon stick. reduce heat and cook till almost done. Sprinkle saffron milk. Add remaining onions and sauté till light golden. red chilli powder. Drain and place on an absorbent paper. Heat the remaining ghee in a thick-bottomed pan. Add the spice powder. yogurt.

chopped • Salt • Ginger paste • Garlic paste • Red chilli powder • Thick yogurt • Onions.sliced and fried brown • Garam masala powder • Ginger.cut into thin strips 600 grams 1 1/2 cups 3 tablespoons 1 inch stick 2 5-6 1 teaspoon 3-4 2 medium 3 1/4 teaspoon 2 medium to taste 3/4 tablespoon 3/4 tablespoon 1/2 teaspoon 1 cup 3 medium 1/2 teaspoon 1 inch piece Page 10 .Chicken Biryani Ingredients • Boneless chicken • Basmati rice • Oil and to deep fry • Cinnamon • Bay leaves • Cloves • Cumin seeds • Green cardamoms • Onions.sliced • Green chillies.slit • Turmeric powder • Tomatoes.

Add ginger-garlic paste. red chilli powder and yogurt. mint leaves and coriander leaves. rose water and remaining browned onions. Heat oil. Add slit green chillies and chicken cubes and continue to sauté. Add the boiled rice on top. green cardamoms and sauté for half a minute. bay leaves. Cover and cook on low heat for about ten minutes. Mix well. Boil rice and set aside. Page 11 .boiled and sliced Method a few a few 1/2 cup a few drops 4 Cut chicken in one inch pieces. add cinnamon. cumin seeds. Add half the fried brown onions. Add sliced onions and sauté.• Fresh mint leaves. Add turmeric powder and mix Add tomatoes and salt and mix. ginger strips.torn • Milk • Rose water • Eggs. Sprinkle milk. cloves. Garnish with the egg slices and serve hot.torn • Fresh coriander leaves. Sprinkle garam masala powder.

garam masala powder and mustard oil. whole • Kashmiri red chilli powder • Lemon juice • Salt • Yogurt • Ginger paste • Garlic paste • Garam masala powder • Mustard oil • Butter • Chaat masala • Onion . 800 grams 2 teaspoons 3 tablespoons to taste 1 cup 2 tablespoons 2 tablespoons 1/2 teaspoon 2 tablespoons to taste 1/2 teaspoon as required as required Page 12 . Add the remaining Kashmiri red chilli powder. garlic paste. one tablespoon lemon juice and salt over the chicken and set aside for half an hour. salt. For the marinade. ginger paste. Sprinkle chaat masala powder and serve with onion rings and lemon wedges.cut into rings • Lemon.cut into wedges Method Make incisions with a sharp knife on the chicken breast. Apply a mixture one teaspoon Kashmiri red chilli powder. legs and thighs. Baste chicken with a little butter and cook for another four minutes. remaining lemon juice. Remove and set aside. or until almost done. Remove the thick yogurt into another bowl.Tandoori Chicken Ingredients • Chicken . Skew the chicken onto a skewer and cook in a moderately hot tandoor (clay oven) or in a preheated oven at 200°C/400°F/Gas Mark 6 for ten to twelve minutes. tie up yogurt in a piece of muslin and hang over a bowl for fifteen to twenty minutes. Rub this mixture over the chicken and marinate for three to four hours in a refrigerator.

Sprinkle red chilli powder generously.peeled • Oil • Salt • Kashmiri red chilli powder Method Heat sufficient oil in a kadai.Kele Ke Wafers Ingredients • Raw bananas. Serve immediately. When the wafers become a little crisp. Stir lightly. sprinkle some of the salt solution carefully into the hot oil. Use a slicer and slice the bananas directly into the hot oil. Turn them over and sprinkle red chilli powder on the other side too. Dissolve salt in plenty of water. 4 medium for deep-frying to taste as required Page 13 . Drain and place the wafers on an absorbent paper.

lemon juice and egg and mix well. Serve hot with tomato sauce. Drain on absorbent paper. garam masala powder. ginger-garlic paste. red chilli powder. Roll the chicken fingers in the cornflakes and press lightly. Place the cornflakes in another bowl and crush well. Add salt. Slide them into the hot oil and deep fry till golden and crisp. Add refined flour and mix. Heat sufficient oil in a kadai. 4 to taste 1 teaspoon 1/2 teaspoon 1/2 teaspoon 1/2 teaspoon 1 1/2 teaspoons 1 1 cup 1 teaspoon for deep-frying to serve Page 14 . turmeric powder.Chicken Fingers Ingredients • Chicken breast • Salt • Ginger-garlic paste • Red chilli powder • Turmeric powder • Garam masala • Lemon juice • Egg • Corn flakes • Refined flour (maida) • Oil • Tomato sauce Method Cut the chicken into fingers and put into a bowl.

Chicken Frankie Ingredients • Boneless chicken breasts • Refined flour (maida) • Salt • Oil • Onions.chopped • Ginger paste • Garlic paste • Coriander powder • Turmeric powder • Red chilli powder • Tomatoes.sliced • Chilli vinegar • Green chutney 1/2 inch pieces 2 cups to taste 2 tablespoons + to shallow fry 2 medium 2 teaspoons 2 teaspoons 2 teaspoons 1/2 teaspoon 2 teaspoons 2 medium 2 tablespoons 2 tablespoons 4 2 medium 4 teaspoons 8 teaspoons Page 15 .chopped • Lemon juice • Eggs • Onions.chopped • Fresh coriander leaves.

mix and set aside.Method Mix refined flour and salt. Place some of the chicken mixture on one end. Add tomatoes and cook till the chicken is done. Add coriander leaves and mix and cook till dry. Turn over and let the underside get cooked. Divide the dough into eight equal parts and roll out each into a roti. coriander powder. Roast them one at a time on a hot tawa. add sufficient water and knead into a soft dough. red chilli power and mix. Add chicken pieces and sauté for two to three minutes. Pour some of the eggs over the roti and allow it to set. Add ginger paste. Sprinkle some onion over the chicken. turmeric powder. Whisk the eggs well. Place the roti egg side up on a serving plate. Heat oil in a kadai. Drizzle some chilli vinegar and green chutney. Add lemon juice. Add salt. Page 16 . garlic paste and continue to sauté for another minute. Add onion and sauté for two minutes. Roll the frankie and serve hot immediately.

add turmeric powder and green chilli-ginger paste. Heat remaining oil in a small pan. soda bicarbonate. Add salt and mix again. Pour batter into the greased thali and place it in the steamer. remove and pour over the dhoklas. Cover with the lid and steam for ten minutes. cut into squares and keep in a serving bowl/plate. Serve. Add it to the batter and whisk briskly. Add yogurt and approximately one cup of warm water and mix. Avoid lumps. When the seeds begin to crackle. Mix Heat the steamer.beaten • Salt • Turmeric powder • Green chilli-ginger paste • Oil • Lemon juice • Soda bicarbonate • Mustard seeds • Fresh coriander leaves. garnished with chopped coriander leaves and scraped coconut.Khaman Dhokla Ingredients • Gram flour (besan).chopped • Coconut. one teaspoon of oil and mix. Leave it aside to ferment for three to four hours.sieved • Yogurt. When a little cool.scraped Method Take gram flour in a bowl. 2 cups 1 cup to taste 1/2 teaspoon 1 teaspoon 2 tablespoons 1 tablespoon 1 teaspoon 1 teaspoon 2 tablespoons 1/2 cup Page 17 . Grease a thali. In a small bowl take lemon juice. When gram flour mixture has fermented. Add mustard seeds.

Rub this mixture over the chicken and marinate for three to four hours in a refrigerator.cut into wedges Method Make incisions with a sharp knife on the chicken breast. Apply a mixture one teaspoon Kashmiri red chilli powder. Baste chicken with a little butter and cook for another four minutes. ginger paste. one tablespoon lemon juice and salt over the chicken and set aside for half an hour. garlic paste. garam masala powder and mustard oil. whole • Kashmiri red chilli powder • Lemon juice • Salt • Yogurt • Ginger paste • Garlic paste • Garam masala powder • Mustard oil • Butter • Chaat masala • Onion . legs and thighs. tie up yogurt in a piece of muslin and hang over a bowl for fifteen to twenty minutes. 800 grams 2 teaspoons 3 tablespoons to taste 1 cup 2 tablespoons 2 tablespoons 1/2 teaspoon 2 tablespoons to taste 1/2 teaspoon as required as required Page 18 . Skew the chicken onto a skewer and cook in a moderately hot tandoor (clay oven) or in a preheated oven at 200°C/400°F/Gas Mark 6 for ten to twelve minutes. Remove and set aside. salt.cut into rings • Lemon. or until almost done. Sprinkle chaat masala powder and serve with onion rings and lemon wedges.Tandoori Chicken Ingredients • Chicken . For the marinade. Remove the thick yogurt into another bowl. remaining lemon juice. Add the remaining Kashmiri red chilli powder.

red chilly powder. • Mix together chop onions and capsicum. basting with butter at regular intervals.brown onion. green chilies. salt.Gilafi Lamb Seekh Kebab recipe by Ajay Chopra Scented with ginger and golden fried onion/Smoked Paprika Raita Ingredients Lamb Boneless: 150 gm Red Chilly Powder: 5 gm Ginger: 10 gm Garlic: 20 gm Brown Onion: 10 gm Processed cheese: 10 gm Garam Masala: 10 gm Red Capsicum: 30 gm Onion Whole: 30 gm Green Chilly: 20 gm Salt: To Taste Butter: 10 gm Apple: 50 gm Method • Mince the lamb Cubes with ginger Garlic . Page 19 . • Roast in a Tandoor for 8 to 10 minutes. Shape the mince mixture along the length of the skewers and coat with the vegetable mixture. garam masala. Remove from skewers and serve Smoked Paprika Raita. Mix thoroughly. and processed cheese. Keep aside for 2 hours.

Combine the chicken strips. Break 2 eggs in a glass bowl and whisk lightly using a fork. Chicken breast piece.Egg 1/3 cup Maida ½ cup Bread crumbs Fortune oil for deep frying Tomato ketchup Thousand island dressing Method 1. mustard. Now dip this piece in bread crumbs and ensure it’s coated uniformly. Page 20 . Follow same procedure for remaining chicken pieces and serve immediately with ketchup. 4. 3. Combine maida and water to form a smooth paste. 2.Chicken Nuggets Ingredients 2 nos. pepper. Deep fry in hot oil till crisp and golden brown in colour. followed by maida. herbs and 2 tsp oil in a bowl and marinate for 15 to 20 minutes. cut into thick strips 1 tbsp Dijon Mustard Salt to taste Crushed pepper to taste 1 tsp dried mixed herbs 2 nos. 7. 5. 6. Dip a piece of chicken in egg. salt.

Ingredients 1-1/2 cup Whole wheat flour 1/2 cup bread flour ( or all purpose flour/Maida) 2 tbsp ghee/oil salt to taste Method 1. Fold and serve. 7. Rest the dough for about 15 minutes by covering with a moist cloth. 8. 4. Page 21 . 3. Invert a kadhai on a gas flame and heat the kadhai. THE DOUGH SHOULD NOT BE STICKY. Carefully place the roti on the inverted kadhai and roast till done. Toss the roti in the air in a way by which the dough will stretch. Combine all the ingredients with enough lukewarm water to make a smooth soft dough. Knead the dough again and divide into small balls. 6. MAKE SURE THAT THE EDGES ARE THIN AND THE CENTRE IS A BIT THICK. 5. 2. Flatten each ball slightly and roll into a small chapati.

Rub the above mixture firmly over the cloth. Mix well and transfer to a glass bowl and refrigerate till cold. in a refrigerator until all the liquid from the yogurt has drained off. in small quantities. Add the dissolved saffron. 2 kilograms 7 . pistachios and green cardamom powder to the sieved mixture. Cut pistachios into slivers and powder sugar. add three fourth cup of sugar. till the whole mixture is sieved.) Dissolve saffron in warm milk and set aside. Transfer the thick yogurt along with the sugar over the muslin cloth.Shrikhand Ingredients • Yogurt • Saffron (kesar) • Milk • Almonds • Pistachios • Sugar • Green cardamom powder Method Hang yogurt in a muslin cloth. cool and cut into slivers. Blanch almonds. Tie a clean muslin cloth tightly over the mouth of a large clean vessel. (Approximately three hours.8 strands 2 tablespoons 1/4 cup 1/4 cup to taste 1 1/4 teaspoons Page 22 . almonds. Use a clean thick string to tie the cloth over the vessel. The muslin cloth thus acts as a sieve and should not sag in the middle. For every cup of thick yogurt.

Rub salt and lemon juice in it. Page 23 . Cover and set aside for thirty minutes for the masal to sop in.Scrumptious fried chilli chicken! Ingredients: Serves 4 Salt to taste 1 small sized Onion (roughly chopped) 2 inch pieces Ginger (roughly chopped) 4 tsps Ghee 6 Green chillies (roughly chopped) 1 tbsp Vinegar 1/4 tsp Sugar 4 tsps Tomato puree 2 tbsps Fresh coriander leaves (chopped) 1 kg Chicken thighs (skinned) 4 tsps Lemon juice 4 cloves Garlic (roughly chopped) For paste 2 tbsps Coriander seeds 2 Red chillies whole 1 tsp Cumin seeds 1 inch stick Cinnamon stick 4 Cloves 4 Green cardamoms Method: Clean the chicken thighs and remove the skin.

Pour the ground mixture over the chicken. Once it gets cool remove from fridge just before thirty minutes before cooking.Grind the onions. Page 24 . sugar and fry the chicken until well browned. add the spice paste and continue cooking till the liquid evaporates and thick gravy is formed. At the end add tomato puree. garlic. Serve hot and tasty Fried Chilli Chicken. Add ghee. stirring occasionally. chopped coriander leaves. Stir frequently. Simmer the chicken in its own juices for forty minutes. Stir for two minutes. Later remove the lid. Stir and mix methodically. Put the chicken and the extra immerse in a large pan over a medium heat. Cover and leave to marinate for four to six hours in the fridge. ginger and green chillies with vinegar in a blender until smooth. salt.

Mix well. raisins.Chicken Kofta with Makhni Gravy Ingredients ½ kg Chicken mince 4 tbsp Cumin powder 4 tbsp Red Chilli powder ½ cup Ginger paste ½ cup Garlic paste To taste Salt ½ cup Fresh Coriander (finely chopped) 1 nos. 4. 3. 2. Haryali Mushroom Ingredients 1 cup Fresh Coriander ½ cup Mint leaves 5 nos. divide into small portions. then mix in add cream. half the red chilli powder. Pour onto the gravy. Egg 1 ½ cup Ghee 3 nos. Tomatoes (finely chopped) 400 ml Tomato puree ½ cup Coriander powder 1 cup Fresh Cream ½ cup Coconut powder ½ cup Butter 1 cup Lotus Seeds (Makhana) ¼ cup Raisins ¼ cup Cashewnuts Method 1. Add 2 cups water and cook till gravy comes to a boil. coriander powder. Add the prepared chicken meatballs and cook for 10 minutes or until chicken is done. red chilli powder and salt. shape into small meatballs and keep aside. add onion paste and remaining giner-garlic paste and cook for 5 minutes. Heat ½ cup ghee in a frying pan. 5. (large) Onions (ground to a paste) 3 nos. cashewnuts and fry till golden. half the chopped coriander and egg. salt. Mix in tomatoes and tomato puree and cook for 10 to 15 minutes. 6. garnish with remaining chopped coriander and serve hot. Green chillies 3 nos. combine the chicken mince with half the cumin powder. (medium) Onions ½ cup Ginger-garlic paste 1 cup Ghee ½ cup Khoya (crumbled) 200 gm Button Mushrooms (cut into quarters) 1 tbsp Black pepper powder 1 tbsp Cumin powder 2 tbsp Coriander powder To taste Salt ½ cup Fresh Cream ½ cup Coconut powder 1 cup Lotus Seeds (Makhana) ¼ cup Raisins Page 25 . Add remaining cumin powder. coconut powder and butter taking care not to break the meatballs. 2 tbsp garlic paste. Heat ghee in a pan and add lotus seeds. 1 tbsp ginger paste. In a large bowl. Reduce the flame.

Page 26 . coriander powder and salt and cook till raw smell of the spices disappears. and deep fry the puris till golden. 2. cook for 2 minutes and remove from flame. fresh mint. Remove. 2. In a mixing bowl. cashewnuts and fry till golden. Combine the fresh coriander. 3. green chillies. 5. raisins. combine the maida or atta with ghee. salt and enough water to make a smooth firm dough. cumin powder. Mix in khoya and mushrooms and cook for about 10 minutes till mushrooms have softened. Heat remaining ghee in a small frying pan. Heat oil. add the prepared chutney and cook for about 5 minutes. Divide the dough into small portions and roll out each portion into a puri. Remove and keep aside. drain on absorbent paper and serve hot. Mix in cream and coconut powder. Heat half the ghee in a frying pan. 4. 3. add lotus seeds. Mix in black pepper powder. Puri Ingredients 1 kg Maida or Atta 2 tbsp Ghee To taste Salt For frying Oil Method 1. Pour onto the gravy and serve hot. onions and ginger-garlic paste in a blender and blend to a fine chutney.¼ cup Cashewnuts Method 1.

Mix the salt and roasted gram powder into the zimikand kebab mixture and shape into patties. Green Chillies 1 inch piece Ginger 1 small bunch Fresh Coriander ½ tsp Cumin seeds 2 – 3 tsp Lemon juice 2 – 3 tsp Cumin powder 4 tsp Coriander powder ½ tsp Garam Masala powder 1 tsp Red Chilli powder To taste Salt 25 gm Roasted Chana powder Method 1. Baste with a little ghee. Remove.Zimikand ke Shammi Kebab Ingredients 500 gm Yam ¼ tsp Turmeric powder 50 gm Ghee 1 nos. When yam is cooked. Serve hot with chutney & parathas. Page 27 . In a saucepan. 2. Heat a tawa on a low flame and place patties on it to cook slowly. drain on absorbent paper and grind to a smooth paste with remaining required ingredients except salt and roasted chana powder. remove from flame and drain away all the water and mash properly. Heat ghee and deep fry onions till brown. (large) Onion (finely sliced) 5 – 6 cloves Garlic 3 – 4 nos. 3. Remove into a bowl. 2. combine the yam with water and turmeric powder and boil till yam is well-cooked. mix with mashed yam and keep aside.

Check the cake. remove cake from the oven and after a few seconds. demould it and serve. soda bicarb and cocoa powder together. Page 28 . Pour into well-greased muffin moulds and spoon chocolate chips & cherry filling mixture in the centre and bake on the centre rack for 8 minutes. Fold in the flour mixture alternating with milk. Preheat oven to 170*C. caster sugar. 5. 3. Mix quickly but gently to a smooth batter.Molten Lava Cake Ingredients ¼ cup Chocolate chips ¼ cup Cherry filling 2 cups Refined flour 1 tsp Baking powder ¾ tbsp Soda bi-carb 1 cup Amul curd A few drops Vanilla essence 1 cup Amul Milk ¾ cup White butter ¾ cup Caster sugar 6 tbsp Cocoa powder Method 1. Heat the milk till it is lukewarm. 6. Mix the chocolate chips with cherry filling and keep aside. butter and vanilla essence together till smooth and frothy. 2. Sift flour. Grease a cake tin and line it with butter paper. Whisk the curd. baking powder. 4.

Pour some batter onto a jalebi cloth. 1 cup 1/2 cup 3 cups 1 tablespoon a few for deep-frying Page 29 .Jalebi Ingredients • Refined flour (maida) • Yogurt • Sugar • Milk • Saffron (kesar) • Ghee Method In a large bowl. Take them out of the syrup and serve hot. Drain and soak in sugar syrup for 2-3 minutes. Add saffron and cook. Cover and keep in a warm place to ferment for 24 hours. Squeeze round spirals into the hot ghee and deep fry. till they are evenly golden and crisp. gather the edges and make a tight potli. till the sugar dissolves. Keep the syrup warm. stirring continuously. Beat the batter with your hands again for 15 minutes. Add milk and when the scum rises to the top. whisk refined flour. stirring. yogurt and sufficient water to a smooth and pouring consistency batter. collect it with a ladle and discard. Heat sufficient ghee in a kadai on medium heat. till the syrup reaches one string consistency. turning them over gently a few times. Cook sugar with 2 cups water in a deep non-stick pan on high heat.

2. Remove from the fire and cool. chopped 1 1/2 tbsp grated garlic 1 tsp mustard seeds ( rai / sarson) 1/4 tsp asafoetida (hing) 6 to 8 curry leaves (kadi patta) 1/2 tsp turmeric powder (haldi) 1 tbsp oil For the outer covering 3/4 cup besan (Bengal gram flour) 1/4 tsp turmeric powder (haldi) a pinch of baking soda 1 tsp oil salt to taste Other ingredients oil for deep-frying Method For the vada fillling 1. Heat the oil and add the mustard seeds. till golden brown. turmeric powder and salt and mix well. Combine all the ingredients in a bowl and make a batter using approximately 1/3 cup of water. Divide into 8 equal portions. Dip each round of the vada filling into the batter and allow it to coat the mixture well . ginger and garlic using a mortar and pestle. For the outer covering 1. Page 30 . Add the potatoes. 6. Shape into rounds.Ingredients 8 ladi pavs (small squares of white bread) 1 recipe Dry Garlic Chutney For the vada filling 1 1/2 cups boiled and mashed potatoes 2 green chillies. Add the pounded mixture and sauté again for a few seconds. 4. Deep fry in hot oil. 2. When they crackle. 3. 5. add the asafoetida and curry leaves and sauté for a few seconds. 3. Pound the green chillies. Drain on absorbent paper and keep aside.

small • Green chillies • Paani puri masala • Dried mint powder • Black salt (kala namak) • Salt • Roasted cumin powder • Lemon juice • Boondi 1 bunch 1 bunch 5-6 2 tablespoons 1/2 tablespoon to taste to taste 1/2 tablespoon 3 tablespoons 1/4 cup 1 cup 2 large 40 1 1/2 cups to taste 1 teaspoon Page 31 .Paani Puri Ingredients • Crisp Puffed Puris • Date and tamarind chutney • FILLING • Bean sprouts.boiled Potatoes.small • Fresh mint leaves.boiled and cut into small • cubes boiled and cut into small cubes • Black salt (kala namak) • Chaat masala • For Pani • Fresh coriander leaves.

Similarly prepare the remaining puris and serve. Add six cups of water to the above mixture. fill it up with a little moong and potato filling followed by a half a tablespoon of sweet date and tamarind chutney. add paani puri masala. cumin powder and lemon juice and stir to mix well.Method To make the moong sprout filling combine all the ingredients in a bowl. Page 32 . While serving add boondi to the prepared paani and stir. Take a puri. Stir to mix well and put to chill in the refrigerator. salt. To make paani grind coriander leaves. black salt. Dip the puri in the prepared paani and serve immediately. break a little of the crust. dry mango powder. mint leaves and green chillies to a paste using water as required. toss to mix well and set aside. Transfer coriander and mint paste into a large bowl.

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