Recipes

Ingredients

500 gm gobhi-cut into big florets

1 tsp chilli powder

1 tsp salt

1/2 tsp black pepper powder

1/2 cup hung yogurt

1 Tbsp ginger-garlic paste

2 Tbsp cornflour

2 egg whites

2 Tbsp maida oil for deep-frying

Method

Mix the gobhi, salt, black and red pepper, yogurt and ginger-garlic paste and keep aside for half an hour.

Later add mix cornflour, maida and egg white.

Heat the oil for deep-frying and fry gobhi first over high heat, then medium, till cooked through and a light brown.

Ingredients

250 gm potatoes-boiled, peeled and cut to match capsicums

250 gm capsicums-sliced

125 gm onions-sliced thick

25 gm tomatoes-sliced a little thicker than the onions

1/4 cup oil

1 tsp cumin seeds

2 tsp salt

2 tsp powdered coriander seeds

1/2 tsp turmeric

1/4 tsp garam masala

1/2 tsp powdered red pepper

Coriander leaves to garnish

Method

Heat oil and add the cumin seeds. When the seeds splutter, add the onions and saute over high heat, till glossy.

Ingredients

1 cup corn meal flour

1/4 cup whole wheat flour

Oil to deep fry

Method

Mix the two flours and knead to a dough like for rotis.

Roll out rotis and cook on both sides over high heat over a griddle and keep aside.

Cut into desired sized pieces and deep fry till crisp and brown.

Ingredients:

1. Rice flour : 1 cup
2. Grated coconut : 1½ cup
3. Thick jaggery syrup : ½ cup
4. Cardamom powder : 1 tsp
5. Water : 1 cup
6. Salt : A pinch

How to cook:

1. Add salt to water and boil it.
2. Pour this water into the rice powder and knead well to make smooth dough, without lumps.
3. Make big lemon sized balls out of this dough.
4. Heat a thick bottomed sauce pan and pour in the jaggery syrup and mix the coconut and cardamom powder. Keep it over the flame till the moisture dries up with constant stirring.

Ingredients

Eggs – 5
Onion – 2.5 medium-sized, thinly sliced
Tomato – 2 small, chopped
Fresh ginger-garlic paste – 1.5 tsp
Green chilies – 1 – 2, slit
Turmeric powder – 1/4 tsp
Kashmiri chilly powder – 1 – 1.5 tsp
Pepper powder – 1/4 tsp
Garam masala powder – 1/2 – 1 tsp
Coriander powder – 1 tsp
Curry leaves – 1 sprig
Mustard seeds – 1/2 tsp
Salt – To taste
Oil – 2 – 3 tbsp or as required
Cilantro – 2 tbsp chopped, to garnish (Optional)

Method

Ingredients

Onions – 2 nos
Greenchillies
Ginger- 1 small piece
Garlic pods – 3 – 4 nos
Tomatoes – 3 nos
Egg- 1 no
Salt- As reqd
Turmericpowder- 1 tsp
Chillipowder- 1 – 2 tsp
Garlic powder (optional)
For seasoning:-
Mustardseeds- 1 tsp
Round red dry chillies(Kollamulaku) – 3 nos
Curryleaves- 1 sprig

Directions

1)Fry onions, chillies, ginger and garlic in a little oil in a kadai or a pan.
2)Add tomatoes and fry for sometime.
3)Add all the masalas and salt and fry.

Ingredients

1 kg mutton chops

4 Tbsp oil (60 gm)

6 green cardamoms, powdered

1 tbsp ginger-finely chopped

1 tsp black pepper powder

1 tsp salt or to taste

2 tsp coriander (dhania) powder

1 Tbsp atta (whole wheat flour)

3 Tbsp water

2 Tbsp coriander leaves (hara dhania)

Method

Heat the oil, add cardamom and ginger and saute till brown.

Add the chops and saute over high heat till they turn slightly dark.

Add black pepper, salt, coriander powder and mix well.

Ingredients

1 cup baby lamb with bones

1 tsp mace

1 bay leaf

1 tsp cloves

2 pods green cardamom

1 pod black cardamom

2 tsp fresh garlic

1 tsp fresh ginger

1 tsp garam masala

1 tsp cumin powder

1 tsp yellow chilli powder

1 tsp turmeric powder

1 Tbsp coriander powder

1 Tbsp fried onions

1/2 cup curd

Salt to taste

1 Tbsp ghee

Ingredients

1 cup coconut scrapping

4-5 green chillies

1/4 tsp turmeric powder

3/4 tsp cumin seeds

Water

Vegetables (preferably yam, drumsticks, white pumpkin)
(carrots, french beans, potatoes can also be included)

Salt to taste

Few curry leaves

3-4 pieces of raw mangoes

1/2 cup yogurt

Method

Cut all vegetables as one or two inch in length and 1 cm in thickness (as the size of little finger).

Ingredients

1 tin stewed fruits

Sponge cake bits to layer

1 cup custard powder

3 cups Milk

1/2 cup sugar

1/2 tsp vanilla essence

1 bowl Jelly, any flavour

Bourbon biscuits to layer

Method

Make the Jelly and Custard as per the the instructions on the packets.

In a flat bowl, layer the sponge cake with custard then bourbon biscuits, stewed fruits and finally the jelly.

Repeat these layers to fill the bowl.

Keep it in the refrigerator for sometime to set.

Ingredients

100 gm fresh corn kernels

40 gm peanuts

40 gm soaked gram lentils (chana dal)

For the masala:

1 chopped tomato

1 chopped onion

10 gm chopped coriander

2 chopped green chilly

1 lemon, juice

Chaat masala – to taste

Salt – to taste

5 gm degi mirch powder

For coating:

30 gm refined flour (maida)

30 gm corn flour

Oil to deep fry

Method

Pat dry corn and coat with corn flour and refined flour.

Deep fry till it turns crispy and keep aside.

Ingredients

5 spring roll sheets

For the stuffing:

2 sliced onion

1 tsp mustard seeds

10 curry leaves

15 gm ginger garlic paste

1 chopped green chillies

10 gm chopped coriander

5 gm coriander powder

Oil to deep fry

Salt – to taste

Method

Cut spring roll sheets in 2 inch strips and keep aside.

For stuffing:

Heat oil in a pan and add mustard seeds and wait for crackling.

Now add curry leaves, green chilly, ginger and garlic paste and cook for about 2 minutes.

Ingredients

2 medium tomatoes, cut into dices

5-6 black olives, seeded and halved

2 medium onions, cut into quarters and layers separated

Salt to taste

Crushed black peppercorns to taste

3-4 fresh basil leaves

2 Tbsp balsamic vinegar

Method

Combine all the ingredients together along with some balsamic vinegar and mix well.

Serve chilled.

Ingredients

1/2 cup soya flakes

1 cup buttermilk

1/2 cup rice flour

1/2 cup sooji

1 tomato, chopped

1 onion, chopped

1 capsicum, chopped

1 tsp black pepper powder

1 tsp red chilli powder

1 tsp jeera (cumin) powder

2 Tbsp oil

1/2 tsp mustard seeds

1/2 tsp channa daal

1/2 tsp urad daal

6 curry leaves

Heeng (asafoetida)

1 Tbsp coriander leaves, chopped

1 cup water

Method

Heat a frying pan and add oil.

Ingredients

250 gm hare channe

1/4 cup ghee

1/8 tsp asafoetida

1 tsp cumin seeds

1 Tbsp ginger- shredded

1/2 tsp garam masala

1/2 cup tomatoes- grated

2 tsp coriander powder

Salt to taste

1/2 tsp turmeric

1/2 tsp chilli powder

1/2 cup yoghurt

1 Tbsp chopped coriander leaves

Method

Heat ghee in a pan.

Add cumin seeds and asafoetida.

When the cumin seeds begin to splutter, add ginger and saute.

Add tomatoes and stir-fry, let the fat separate.

Ingredients

500 gm paneer, cut into cubes

2 Tbsp sarson ka tel (mustard oil)

1 1/2 tsp saunf (fennel seeds)

1 1/2 tsp kalonji (onion/nigella seeds)

1 1/2 tsp rai or sarson (mustard seeds)

1 1/2 tsp moti kutti lal mirch (paprika), or to taste

3-4 sabut lal mirch (whole red pepper)

1 1/2 cup (250) thickly sliced cabbage

1/2 cup tomato puree

Salt, to taste

Method

Ingredients:

2 cups seedless green grapes
2 cups pineapple chunks
2 cups papaya or apple cut into 1″ cubes
3 bananas diced
4 tbsp. Ajika Almond, Cardamom, Saffron Sugar

Method:

Mix all ingredients gently in a bowl. Serve chilled.

Garnish with toasted almonds

Ingredients:

MARINADE:
4 boneless, skinless chicken breasts, cubed
3cm piece fresh root ginger, peeled and chopped
2 garlic clove, chopped
2 tbsp fresh coriander, chopped
1 tsp mild chilli powder (optional)
1 tbsp. Ajika Tandoori Spice Blend
juice of 1 lime
1 tbsp. ghee

CURRY:
2 tbsp. ghee
1 tsp. Ajika Tikka Masala
1 tsp. tomato paste
1 cup crushed tomato
1 onion chopped
8 oz. heavy cream

Method:

Put the chicken, ginger, garlic, chilli powder, tandoori spice blend, lime juice and 1 tbsp of oil in a bowl. Stir, and set aside. marinate for 4 hours.

Ingredients

200 gm basamati rice

1/2 cup milk (for blending)

1/4 tsp or a tiny pinch saffron

1/4 tsp cardamom powder

1 Tbsp or more rose petal powder (lots of it)

3 Tbsp sugar

3 tsp rose water

Rose petals, a few

Water

Method

Soak the basmati rice for 15 minutes.

Blend soaked rice with little milk.

Heat milk in a pan, pour prepared mixture in it, add cardamom powder, sugar, saffron, rose water, rose petal powder, add some more milk, cook on low flame.

Garnish with rose petals and serve cold.

Ingredients

2 cups minced mutton/lamb

1 tsp garlic-ginger paste

1 tsp salt

1 cup browned onions- crisp and brown (after frying)

1 tsp powdered black pepper oil for deep frying

2 cups rice – cleaned and soaked in water for an hour

4 green cardamoms

4 cloves

1 tsp black cumin

1/8 tsp cinnamon – powdered

1 tsp saffron-soaked in 1 cup milk

1 tsp salt or to taste

Method

Mix together the meat, garlic-ginger paste, salt and black pepper.

Form into small balls and refrigerate for an hour.

Ingredients

1/2 onion chopped

1 tomato chopped

2 green chilies chopped

3 eggs

3 Tbsp olive oil

Salt and pepper to flavor

2 Tbsp butter

Handful fresh coriander leaves

Handful grated cheese

Handful spring onions chopped

Burger bun

Method

Heat olive oil in a pan and add onion, tomato and green chilies.

Let the vegetables sweat lightly then turn down the heat and let the vegetables cook.

Then break 3 eggs and whisk them nicely.

Add salt and pepper to flavor.

Ingredients

1 cup crumbly cottage cheese

1 Tbsp butter

1 tsp cumin seeds

1 large onion, finely chopped

1 medium tomato, finely chopped

1/4 tsp turmeric powder

1/2 tsp red chilli powder

2 green chillies, finely chopped

4 slices fresh, soft sandwich bread

Salt to taste

Method

Heat a pan on a medium flame and add butter to it. Allow to melt and then add cumin seeds. When they stop spluttering, add green chillies and onion. Fry till golden brown.

Ingredients

For the beetroot dip:

100 gms boiled beetroot

1/2 tsp grated garlic

1 tsp lemon juice

4 Tbsp olive oil

6 Tbsp curd

6-7 olives

2 Tbsp chopped mint

Salt

Pepper

For labneh:

2 tbsp chopped parsley

2 cups yogurt

2 Tbsp chopped mint

1 Tbsp lemon juice

2 Tbsp extra virgin olive oil

Salt

Pepper

1/2 tsp cumin powder

For the carrot dip:

3 Tbsp extra virgin olive oil

2 Tbsp butter

2 Tbsp yogurt

2 carrots (grated)

Ingredients

Pasta
Keema 1 lb
Onion
Chilli Sauce
Tomato puree
Garlic Paste
Ginger
Coriander Power, Cumin Powder, Fennel Powder
Garam Masala
Turmeric Powder
Butter or Oil
Salt

Method

1.Boil a potful of water. Put in pasta, and add a little salt to it. Let it cook according to the package instructions.

2.In the mean time, heat the oil or butter in a pan, add the kheema and let it cook for 5 minutes until the meat is cooked.

3.Add chopped onions and ginger garlic paste and fry for another 5 minutes.

Ingredients

8 tomatoes-medium, firm and equal sized

Oil to brush the tomatoes

250 gm boiled and mashed potatoes

1/2 cup chopped onions

Chopped green chillies-to taste

2 Tbsp chopped coriander

1 Tbsp mustard oil

1 tsp salt

Coriander for garnish

Method

Slice the top of the tomato and scoop out the seeds and flesh to get an empty cup.

Keep the lid aside. Brush the tomatoes inside out with the oil.

Fill the tomatoes with the potato mixture and put the lid back.