Ingredients
1 oz square chocolate – semi-sweet
2 Tbsp light corn syrup
2 Tbsp condensed milk
1/8 tsp vanilla essence
1 Tbsp roasted peanuts – unsalted
1 banana – small and quartered
Method
Micro-cook the chocolate on Hi for 2 minutes, stirring once.
Also stir in corn syrup and sweetened condensed milk.
Micro-cook again uncovered on Hi for 30-45 seconds.
Stir in vanilla.
Ingredients:
150 gms Bitter Gourd (Karela) x 2
75 gms Cheese/Paneer (for filling)
Turmeric – a Pinch
Salt (for taste)
6 tbsp Oil (for frying)
Method:
Cut bitter gourd into half. Immerse the cut pieces in boiling water with salt & turmeric. Cover & boil for 5-6 minutes. Remove & drain water. Let cool & then scoop out seeds from the bitter gourd. Stuff the pieces with paneer filling. Heat oil in a flat bottom pan. Add stuffed bitter gourd & fry till brown.
Ingredients
2 peaches
4 betel leaves (paan ke patte)
1 1/2 cups grated cottage cheese
1/2 cup sugar
3-4 green cardamoms
Salt to taste
1/2 tsp finely chopped ginger
1/2 tsp green cardamom powder
2 green chillies, finely chopped
Crushed black peppercorns to taste
1 Tbsp cornflour
Olive oil for deep-frying
A fresh coriander sprig for garnishing
Red chilli powder for sprinkling
For the korma sauce
5 Tbsp ghee
3 green cardamoms
5-6 cloves
1 inch cinnamon
Ingredients
2 Tbsp ghee or olive oil + To pan fry
Asafoetida or heeng, a pinch
1 tsp jeera / cumin seeds
4-5 badi elaichi dana (Black cardamom seeds)
2 Tbsp garlic paste
1 medium sized onion, grated
1 Tbsp ginger, chopped finely
1 cup tomato puree
2-3 Tbsp tomato ketchup
1 tsp chilli powder or to taste
Salt, to taste
1 green chilli finely chopped (optional)
1 tsp garam masala
2-3 Tbsp chopped coriander leaves
1 Tbsp whipped yogurt
Ingredients
14 small chicken pieces
1 cup sour cream (You can substitute it with hung curd)
1 tsp garlic paste
1 tsp ginger paste
1 tsp green cardamom powder
A pinch of nutmeg powder
1/2 tsp black pepper powder
2 Tbsp lemon juice
1 cup cream cheese
2 Tbsp grated mozzarella cheese
1 Tbsp cornflour
Salt to taste
Oil to cook
Method
Preheat the oven at 180 degree Celsius. Place chicken pieces in a bowl.
Ingredients
Paneer cubes- 1 cup
Green peas/matar- 1 cup Onion- 2 (chopped),
optional Tomato- 1 (chopped)
Milk- ½ cup Ginger- 1 inch (minced)
Garlic pods- 5-6 (chopped)
Red chilli powder- 1tsp
Turmeric powder- a pinch
Garam masala- ½ tsp
Coriander powder- 1tsp
Cumin seeds powder- ½ tsp
Bay leaf- 1
Salt- as per taste
Water- ½ cup Oil- ½ cup
Procedure
Heat 3tbsp oil in a frying pan.
Season with bay leaf. Add the onions (if using), ginger and garlic.
Saute on a medium flame for a minute.
Ingredients
3 cups fenugreek leaves-chopped fine
1 cup whole wheat flour salt to taste
1/2 cup gram flour
1/4 tsp asafoetida
1/2 tsp chilli powder
2 Tbsp ghee
1 Tbsp chopped coriander leaves
1 tsp finely chopped green chillies
1/2 cup ghee for frying
Method
This is made by kneading all the ingredients together and then rolling and cooking it like a normal paratha.
A top British chef has been invited to India to teach his secret recipes of curries to Indians.
Syed Ahmed, director of the ‘Taste of Britain Curry Festival’ will host a food festival in Chennai in March after wowing locals of east London with his team’s Indian-inspired dishes, and will teach Indians how to make their own national dish better, the Daily Star reported.
The 53-year-old chef shared his secret of success and said that he always take care of not overdoing spices in the dishes, but actually Indians are tend to do so.
Ingredients
1. 250gm paneer, cubed;
2. 5 tomatoes, blanched
3. 1 onion, finely chopped;
4. 1.2 tbsp ginger paste;
5. 1-inch dalchini (cinnamon);
6. 1.2 tsp jeera (cumin);
7. 2tsp garlic paste;
8. 3-4 laung (cloves);
9. 2 elaichi (green cardamom);
10. 2 tej patta (bay leaf);
11. 1tsp saunf (fennel) powder;
12. 3-4tbsp oil;
13. 1tsp lal mirch (red chilli) powder;
14. 1.2 tsp garam masala powder;
15. 1.2 haldi (turmeric);
16. Pinch of hing (asafoetida);
17. 1tsp sugar;
18. Salt to taste
Method:
Ingredients
1.Fresh eggs
2.1 to 2 teaspoons of vinegarr
3.Shallow saucepan
4.Thickly sliced bread
5.Chopped olives
Method
1. Bring the water in the saucepan to almost boiling.
2. Add one or two teaspoons of vinegar to the water.
3. Take a ring from a jar and place it in the pan.
4. Drop the egg over the jar ring and let it settle in the ring.
5. Turn off the heat and cover the pan.
Ingredients:
1. 5 eggs, hard boiled
2. Half cup onion paste
3. 2 tsp ginger garlic paste
4. 4 tsp cashew paste
5. 1 tomato grated
6. 1 tsp tamarind paste
7. 1 tsp black pepper powder
8. 1 tsp cumin powder
9. 1 tsp sugar
10. Half cup oil
11. Salt and red chilly powder to taste.
Method:
1. Carefully pierce the eggs with fork, without breaking them.
2. Heat oil in a pan, add onions and cook till pinkish.
3. Now add ginger garlic paste and after five minutes add all other ingredients.
4. Saute till oil starts separating from the mixture.
5. Add the eggs and mix well.
Ingredients
1. 21/2 cups multigrain atta
2. 11/4 cup gur (jaggery)
3. 1tbsp saunf (fennel)
4. 3tbsp ghee
5. Salt to taste
6. 1.2 tsp baking powder
7. Oil to fry
Method:
1. In a bowl, dissolve shredded gur in hot water, stirring continuously.
2. In another bowl, mix together atta, ghee, salt and baking powder.
3. Add dissolved gur to atta mixture and mix to form batter of dropping consistency. If batter is too thick, add more water. Then, add saunf.
4. Now, heat oil in a wide pan on high flame.
Ingredients
Long grained rice – 2 cups, washed and drained
Onion – 1, large, finely sliced
Green chilies – 2, slit length wise
Cardamom – 2
Cloves – 6
Cinnamon stick – 1″ stick (2 pieces)
Bay leaf – 2
Garam masala powder – 1/4 tsp
Cashew nuts – 10-12, break into small pieces
Raisins – fistful (optional)
Salt to taste
Coriander leaves – 2 tbsps, finely chopped
Ghee – 4 tbsps
Ingredients:
2 Cups Yogurt
1/2Cup Tahini
4 Lemons
1 Tablespoon Chile Flakes
1 Tablespoon Madras Curry Powder
2 pounds Boneless Skinless Chicken Thighs
1 English Cucumber
5 Tomatoes
1/4 Red Onion
1 Tablespoon Vinegar
Lavosh Bread
Parsley
Directions:
Make marinade: Mix 1 1/2 cups yogurt with chile flake, curry powder, juice of 1 lemon, zest of one lemon, salt and pepper.
Ingredients
250 gm digestive biscuits or graham crackers
175 gm unsalted butter
150 gm good quality plain chocolate, broken into small pieces
100 gm walnuts, chopped
200 gm raisins
Method
Put the butter and chocolate in a small pan and heat gently until the butter and chocolate have melted. Leave to cool.
Crush the biscuits to make fine crumbs. The easiest way to do this is to put them in a polythene bag and then crush them with a rolling pin.
Ingredients
500 gm chicken leg, boneless
100 ml oil
4 onions, chopped
1 tsp turmeric powder
1 tsp ginger garlic paste
1 tsp chilli powder
1 tsp coriander powder
6 Tbsp yogurt
2 tsp salt
1 bunch of spinach, shredded
1 tsp green chilli, chopped
2 tsp ginger, chopped
4 tsp fresh coriander, chopped
2 Tbsp ghee
2 tsp fresh mint, chopped
1 tsp garam masala powder
3 Tbsp roasted chana dal powder
For Hung Yogurt Chutney:
10 Tbsp hung yogurt
Ingredients
1 dry grated coconut
10 gm sabut lal mirch
15 gm sabut dhania
5 gm cinnamon
5 gm chhoti elaichi
5 gm cloves
3 gm star anise
3 gm kalpasi bark
3 gm kadhi patta
2 gm turmeric powder
Method
Dry roast and coarsely powder all the ingredients.
Ingredients
1/2 kg lamb chops
1 Tbsp ghee
4-5 green cardamom
2 small cinnamon sticks
1 cup sliced onions
1 large bay leaf, broken
1 tsp ginger paste
2 tsp garlic paste
1 cup almonds, blanched, peeled and sliced
Salt
1 tsp turmeric
1 cup yogurt
1 tsp red chilli powder
1/2 tsp coriander seed powder
1 Tbsp cashew paste
Water
Chopped coriander
Method
Take the half kilo of lamb and clean the bone out. Using the blunt edge of the knife, beat the lamb so that it flattens out.
Ingredients
1 cup gram flour (besan)
30 cashew nuts
1 tsp red chilli powder
1/2 tsp turmeric powder
2 green chillies, finely chopped
1 Tbsp tamarind pulp
Salt, to taste
4 Tbsp oil + to shallow fry
2 Tbsp fresh coriander, finely chopped
Method
In a mixing bowl, combine all the ingredients except oil. Add 1 1/2 cups of water and mix well to make a very thick batter.
Ingredients
For the dal:
1 cup tuvar dal
2 Tbsp peanuts-soaked in water for 30 minutes
5 cloves garlic-chopped
4 kokums
1 tsp cumin seeds
1/2 tsp chilli powder
1/2 tsp turmeric powder
For the dhokli:
1 cup wheat flour (aata)
1/2 tsp chilli powder
1/2 tsp asafoetida
1/2 tsp turmeric
Oil
Salt to taste
Method
Boil daal and the peanuts in a pressure cooker till soft. Keep aside.
Heat 1 Tbsp ghee in a pan and add cumin seeds, garlic, asafoetida and finally, the boiled daal.
Ingredients:
Kashmiri red rajma–500gms
Channa dal powder–150gms
Amul cheese–150gms
Oil–100ml
Chopped green chilly–1tbspn
Asafoetida-1 tspn
Shah jeera–1tspn
Coriander powder–1tspn
Red chilly powder–1tspn
Garam masala powder–1tspn
Method of preparation:
Soak the Rajma overnight. The next day, boil the Rajma in a pressure cooker till it is soft and tender. Drain all the water and keep the Rajma on one side.
Ingredients
3 tsp coconut oil
1/4 tsp mustard seeds
1/4 tsp fenugreek seeds
5-6 curry leaves
2 slit green chillies
1/2 sliced onion
1 tsp coriander powder
1/4 tsp mustard powder
1/2 chopped tomato
2 soaked kokum fruits
4 big cubes of any sea fish
1/2 cup coconut milk
1/2 cup fish stock
For the tempering:
2 tsp coconut oil
1/4 tsp chopped garlic
1/4 tsp ginger juliennes
5-6 curry leaves
2 Tbsp chopped shallots
Method
Heat oil in pan.
Ingredients
For the gravy:
1 cup cream
3 green chillies, chopped
1 onion, chopped
2 1/2 cup milk
1 tsp green cardamom powder
1 tsp chopped ginger
2 Tbsp chopped coriander leaves
1/2 tsp dry ginger powder
1 tsp white pepper powder
1 tsp kasoori methi
2 tsp garam masala
A pinch of saffron
2 tsp chopped almonds
Salt, to taste
For the marinade:
5 chicken drumsticks
1 tsp ginger paste
1 tsp garlic paste
2 tsp white pepper powder
ngredients
1. 500 g chicken breast
2. 2 medium onions, finely sliced
3. 11/2 tsp turmeric powder
4. 2 tsp dhana jeera powder/or normal coriander powder
5. 1/4 c arhar dal
6. 11/4 moong dal
7. 1/4 c masoor dal
8. 1 medium eggplant, cut into 4 pieces
9. 100 g piece red pumpkin, peeled and cut into 4 pieces
10. 2 large tomatoes, chopped
11. 1Tbsp jaggery
12. 1Tbsp tamarind pulp
13. 3 Tbsp canola oil
14. Some fine sliced onions fried (optional garnish)
15. A few sprigs green coriander, chopped
16. Grind to a paste
17. 6 cloves garlic
18. 1 inch piece fresh ginger
Ingredients
1. 1 onion, quartered
2. 1.2 tsp garlic, powdered
3. 1.2 tsp salt
4. 1tsp jeera (cumin)powder
5. 2tsp lemon juice
6. 31/2 cups tomatoes, deseeded and halved
7. 3-4 whole jalapenos (you may use 3-4 green chillies)
Method:
1. In a food processor, add tomatoes, jalapenos, onion, garlic, salt, jeera powder, sugar and lemon juice.
2. Blend till you get a smooth puree. Check seasoning and serve with nachos.