Recipes

Ingredients

1 medium bottle gourd

3 Tbsp coriander chopped

3-4 green chillies finely chopped

3 cups buttermilk

3 tsp soda bi-carb

1 tsp each urad and channa dal

1 tsp each cumin and mustard seeds

4-5 Tbsp oil

salt to taste

For grinding together:

1 cup rice

1 cup yellow moong dal

Method

Take butter milk in a large vessel.

Add salt, soda and flour, mix well.

Keep it aside for 6-7 hours.

Grate bottle gourd and squeeze out excess water.

Then add gourd, coriander and green chillies.

Ingredients

1/2 kg mixed vegetables-chopped

2 Tbsp yogurt (mix with ginger-garlic paste & leave for 3-4 hours)

1 tsp ginger-garlic paste

2 tsp lemon juice

1 1/2 tsp salt

2 Tbsp oil

1/2 cup onion-grated

Dry roast separately and grind:

1/4 cinnamon

1/2 tsp cloves

1/4 tsp peppercorns and black cumin

1/4 tsp broken up mace

1/4 dry grated coconut

1 Tbsp coriander seeds

1 tsp dagar phool (if easily available)

2 Kashmiri mirchi

Method

Ingredients:

1/2 cup ripe mashed banana (about 8” long banana)
1/2 cup sugar
1 tablespoon melted ghee or butter
1/8 teaspoon crushed cardamom powder
Pinch of salt
3 tablespoons coarsely ground almonds about 18 almonds
Approx ¾ cup whole-wheat flour
Approx ¾ cup all purpose flour
Oil to fry

Method:

Peel and mash the banana, add the sugar, almond, butter, salt and cardamom mix it well.

Add whole-wheat flour and all-purpose flour to the banana mix and make a firm and smooth dough. Keep it aside for about 2 hours.

Ingredients
200 gms fresh prawns

1 tsp turmeric powder

1 tsp pepper

4 Tbsp coconut oil

1 tsp mustard seeds

8-10 curry leaves

1 tsp red chilli powder

1 tsp chopped red chillies

1 small onion

1 lemon

A small bunch of coriander
Method
In a saucepan, take prawns add some turmeric, pepper, salt and water. Cook for 2-2.5 minutes till the outer coating turns crispy. Keep aside.

In a pan, take coconut oil, add mustard seeds, curry leaves, turmeric, salt, pepper and red chilli powder. Fry the masala.

Ingredients
1 kg chicken

For the marination:

1/4 tsp turmeric powder

1/4 tsp chilli powder

1/4 tsp coriander powder

1 tsp vinegar / lemon juice

1″ piece ginger

5 garlic cloves

3-5 green chillies

Salt, to taste

For roasting:

3 medium onions

1 large tomato (blanch it, remove skin & make puree)

2 green chillies, slit

3 sprigs curry leaves

1/4 tsp garam masala powder

1/4 tsp pepper powder

Juice of 1 lemon

Oil
Method
Clean and cut the chicken into medium sized pieces.

Make a paste of all the ingredients under marination.

Ingredients
200 gm meat

2 Tbsp clarified butter

2 cinnamon sticks

1/4 tsp cumin seeds

1 cassia leaf

4 cardamom

4 Tbsp of onion paste

2 tsp ginger garlic paste

2 Tbsp almond-cashew nut paste

2 tsp yoghurt

2 Tbsp milk

1 tsp cream

Salt to taste

Method
Grind together onions to a fine paste.

Add salt.

Blanch almonds and cashew nuts.

Grind them to make a smooth paste.

For the main preparation:

Partially boil the meat and keep aside.

Heat clarified butter in pan.

Add cinnamon, cumin seeds, cassia leaf and cardamom.

Ingredients
250 gm white fish-cut into cubes

1 medium onion

1 medium tomato

6-8 garlic cloves

2 fresh green chillies-deseeded and sliced

6 Tbsp oil

1/2 cup fresh coconut paste

1/4 tsp red chilli paste

1 tsp coriander powder

1/2 tsp turmeric powder

1 tsp salt

2 whole dry red chillies

1/2 tsp black mustard seeds

8-10 curry leaves

1/2 cup tamarind extract

1 cup water
Method
Make a paste of onion, tomatoes, garlic and green chillies.

Keep aside.

Heat oil in a pan.

Add coconut paste and cook until golden brown.

Ingredients

500 gm bottle gourd-peeled and grated

1/2 tsp ginger paste

1/2 tsp salt

a pinch of black pepper powder

1 tbsp poppy seeds

oil for deep frying

For Gravy

1/4 cup clarified butter

8 curry leaves

1 tsp cumin seeds

1 tbsp ginger-finely chopped

1/2 cup tomatoes-finely chopped

1/4 cup cashew nuts

1/4 cup desiccated coconut

1 tbsp coriander powder

2 tsp salt

1/4 tsp turmeric powder

1 tsp garam masala

1/4 tsp black pepper powder

Ingredients

8-10 round pieces of lauki

2 tsp ghee

3-4 Tbsp chopped onions

1 cup dahi – mixed with a pinch of maida

2 tsp saunf (fennel) powder

1 tsp saunt (dry ginger powder)

3 tbs cream

1 tsp dhania (coriander) powder

1/2 tsp jeera (cumin) powder

2-3 hari elaichi (green cardamom)

Salt to taste

Method

Fry lauki in ghee and keep aside.

Heat ghee in a pan and add onions till golden brown

Add the dahi to it and stir well till it comes to a boil.

Then add saunf and saunt, stir again.

Ingredients

200 gm all purpose flour or plain refined flour

1 tsp baking powder

1 tsp baking soda

100 gm milk powder

100 gm sugar

100 gm melted butter

1 1/4 cup milk

1 tsp cardamom powder

50 gm gulkand

For the frosting:

150 gm unsalted butter at room temperature

120 gm powdered / breakfast sugar or icing sugar

2 Tbsp toned milk

4 tsp rose water

Fresh rose petal for garnish

Method

Preheat oven to 180 degree.

Line muffin tray with muffin cases.

Ingredients

Chettinadu masala:

1 grated coconut

10 gm whole red chillies

15 gm coriander seeds

15 gm ginger

15 gm garlic

5 gm cinnamon

5 gm cardamoms

5 gm cloves

3 gm kalpasi bark

3 gm star anise seeds

5 gm black pepper corns

3 gm curry leaves

2 gm turmeric powder

Urlai roast:

1/2 kg boiled small potatoes

1 tsp chettinadu masala

2 Tbsp oil

4 chopped onions

3 chopped tomatoes

1/2 tsp ginger garlic paste

3 slit green chillies

Ingredients

3 cups curd

3 Tbsp gram flour

A pinch of asafoetida

A pinch of jaggery

1 tsp salt

3 cups water

1 Tbsp clarified butter

1/4 cumin seeds

1/2 tsp mustard seeds

3 cloves

1/2 tsp chopped ginger

Curry leaves

1 whole red chilly

3 green chillies chopped

Method

Take a bowl and mix the curd, gram four, asafoetida, jaggery, salt and water. Mix it well using a whisk.

Heat a pan and pour in the mixture. Keep stirring till the curry thins out.

Ingredients

For the dough:

1 cup flour

3 Tbsp ghee(clarified butter)

Salt to taste

1 cup water

For the filling:

2 cup mava (condensed milk)

2 cup sugar

Pinch of cardamom powder

1/2 cup chocolate chips

Oil to fry

Sugar syrup to dip the gujiyas

For garnish:

250 gm cream

250 gm fine chocolate

50 gm cardamoms

Method

Add flour, ghee, salt. mix them and make dough, add water slowly to make it a hard dough and leave it for half an hour.

Ingredients

For the malpua:

4 Tbsp of ragi atta

2 Tbsp of whole wheat atta

1 Tbsp of oats (ground)

Freshly ground sugar, to taste

A few tablespoons of milk

1 tsp of rice bran oil per malpua

Pomegranates, to garnish

For the filling:

2 Tbsp grated coconut

2 tsp melon seeds

1/2 tsp green cardamom powder

1 tsp organic honey

Method

For the filling:

Dry roast melon seeds with grated coconut for 2 minutes. Turn off the heat.

Add cardamom powder and honey. Mix well.

For the malpua:

Ingredients

For the Gattas:

1 small cup besan

1/2 tsp turmeric powder

1/2 tsp dhania powder

1/2 tsp chilly powder

A hint of heeng

3/4 tsp salt or to taste

1 tsp zeera

1/2 ginger, chopped fine

1 tsp pudina, chopped fine

1/4 tsp baking soda

1 big cup curd, whisked

Oil

For the Base:

1 Tbsp ghee

1 Tbsp oil

5 guntur chillies

1/2 tsp zeera

1 onion, chopped fine

8-10 cloves

1 piece cassia

5-6 cloves garlic, chopped fine

1/2 tsp turmeric

Ingredients

For Paneer Besan Chilla:

200 gm paneer

500 gm besan

100 gm onion, finely chopped

100 gm tomato, finely chopped

20 gm green chillies, chopped

30 gm green coriander, chopped

20 gm ginger, finely chopped

20 gm red chilli powder

10 gm turmeric powder

A pinch of asafoetida (hing)

Salt to taste

100 ml oil

For Chilla Gravy:

30 gm cashew nut

20 gm fennel seed

20 gm roasted chana dal

10 gm green chilli

10 gm garlic, peeled

10 gm fresh ginger

Ingredients

4 egg yolks

75 gm castor sugar

400 ml cream

1 tsp vanilla essence caramel

75 gm sugar

75 ml water

Drops of peppermint oil

400 gm sliced seasonal fruit

2-3 Tbsp castor sugar

1 Tbsp rum

Method

Beat egg yolks and sugar together.

Boil cream and pour onto the egg mixture, stir to mix.

Add vanilla essence and strain into a 1″ deep ovenproof dish.

Bake at 170 degrees until set.

Chill overnight.

To make caramel:

Dissolve sugar in water.

Boil to a deep caramel color.

Add mint flavoring.

Ingredients

1½ tbsp tamarind pulp or paste
50g golden muscovado sugar
1 tbsp ground cumin
thumb-sized piece ginger, chopped
1.2kg new potatoes
3 tbsp natural low-fat yogurt
4 tbsp chopped coriander

Method

To make the dressing, put the tamarind pulp in a small pan, pour over 75ml boiling water and add the sugar, cumin and ginger. Simmer, without a lid, until the dressing thickens and becomes syrupy, about 10-15 mins. It should have a pleasant tang – add extra sugar if needed.

Ingredients

1. 1.2 cup corn, boiled
2. 1 cup rice
3. 1 onion, sliced
4. 2 tomato, finely chopped
5. 1tsp ginger-garlic paste
6. 2tsp red chilli powder
7. 1.4 tsp haldi (turmeric) powder
8. 1.4 cup hara dhania
9. 1.4 cup pudina
10. 1 tejpatta (bay leaf)
11. 1-inch dalchini stick (cinnamon)
12. 5 elaichi (cloves)
13. 3 laung (cardamom)
14. 3tbsp oil
15. 3tbsp ghee

Method:

1 cup coconut milk (available with Dabur and Maggi) 2 cups water or as required Salt to taste

2. Soak rice in water for half an hour. Drain water and keep aside.

Ingredients

1. 500gm pasta, boiled
2. 500gm broccoli, cut into florets
3. 500gm pumpkin, peeled and diced fine
4. 3 cloves garlic, finely chopped
5. 1 red bell pepper, finely chopped
6. 1tbsp + 1tsp olive oil
7. 200ml milk
8. 1.4 cup cream cheese (availablewith Britannia and Kraft Philadephia)
9. Salt and black pepper to taste
10. Pinch of dry oregano herb

Method: