Ingredients
1 cup flour
250 gm almonds, blanched, peeled and dried
125 gm sugar, powdered
1 tsp cardamom (elaichi)
1 Tbsp saffron (kesar)
Condensed milk as required.
Method
Grind the almonds to a powder. Mix the almond powder, sugar, cardamom and saffron into a dough, using milk only if required.
Shape the dough into small flat rounds as thin as possible. Place the rounds on a greased baking tray.
Bake in a pre-heated oven (oven temp: 350 F – 180 C) for about 8-10 minutes.
Ingredients
700 gm hammour fish (fish fillet, without fat)
Salt to taste
3 Tbsp ginger-garlic paste
1 Tbsp garlic, finely chopped
1 Tbsp ginger, finely chopped
1 cup rice flour
1/2 cup cornflour
3 eggs
Juice of 4-5 lemons
1 tsp red food colouring
2 tsp black cumin seeds (shahi jeera)
2 tsp red chilli powder
1 tsp black pepper powder
1 Tbsp garam masala powder
2 tsp coriander seeds, crushed
1 tsp cinnamon powder
2 cups desi ghee (for frying)
For the sauce:
Ingredients
3 boiled potatoes grated
1 big bowl boiled peas
2 green chilies chopped
1/2 tsp madras curry powder
1/4 tsp coriander powder
4 kaffir lime leaves finely chopped
1/4 tsp red chili powder
2 Tbsp olive oil
6 bread slices
Butter
Salt to taste
Method
Heat the pan and drizzle it with olive oil and flash fry green chilies. Add the potatoes and saute.
Add kaffir lime leaves, curry powder, boiled peas, red chili powder, coriander powder and salt.
Ingredients
5 cups water
1 cup urad dal (split black gram)
1/2 tsp turmeric
Salt
For tempering:
1 Tbsp butter
1 tsp cumin seeds
1/2 tsp ginger
1 tsp garlic
2 green chillies, slit
1 small onion, minced
1 small tomato, chopped
1/4 cup tomato puree
2 tsp dhabba tadka mix
Juice of one lemon
For dhabba tadka mix:
1 Tbsp jeera
1 1/2 Tbsp dhaniya seeds
1 tsp fennel seeds or saunf
1 tsp whole cloves
1/2 inch cinnamon stick
Ingredients:
Egg plant/Brinjal – 5 to 6(medium size)
Potato – 2 nos.
Tomato – 2 nos.(Finely chopped)
Big Onion – 1 no.(Finely chopped)
Ginger garlic paste – 1 tbsp
Green chillies – 3 nos.(slitted)
Cumin pwd – 1 tsp
Red chilli pwd – 1 tsp
Coriander pwd – 2 tsp
Turmeric powder – ¼ tsp
Garam Masala – ½ tsp(Optional)
Salt – as required
Coriander Leaves – to garnish
To temper:
Oil – 2 tbsp
Cumin seeds/jeera – 1 tsp
Method:
Cut brinjals and potatoes and keep it in water to prevent discolouration.
Ingredients:
15 small Potatoes, boiled in salted water
1 large Onion, finely chopped
1 Bay Leaf
3/4 cup thick Curd (yogurt)
1 pinch Asafoetida
1 teaspoon Red Chilli Powder
1/4 teaspoon Turmeric Powder
1 tablespoon Ginger Garlic Paste
1 tablespoon Coriander Seeds
1/2 teaspoon Cumin Seeds
1 small piece of Cinnamon
1 pod Green Cardamom
4 Cloves
8-10 Cashew Nuts
1/2 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
1 teaspoon Sugar (optional)
5 tablespoons Cooking Oil
2 tablespoons Coriander Leaves, chopped
Salt
Directions:
Ingredients:
We need around 2 cups of all-purpose flour
2 eggs
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
1 teaspoon baking soda
2-3 bananas (mashed)
Method:
Start with preheating the oven to 350 degrees F (175 degrees C). The you can grease a pan meanwhile.
Mix all-purpose flour, baking soda and salt in a bowl. In another bowl, add the butter and brown sugar together. Put the eggs and mashed bananas in it and blend well.
Ingredients
250 gm paneer, cut into rectangles
15 kaju (cashew nuts)
6 tomatoes, chopped
5 garlic cloves, crushed
2 Tbsp butter
1″ cinnamon stick
Salt, to taste
Red chili powder, to taste
2 Tbsp kasoori methi (fenugreek leaves)
1 tsp sugar
Cream (Optional)
2-3 Tbsp milk
Method
Add 1 Tbsp butter in a pan. Once it melts, add garlic, cinnamon and cashews. Fry, till the color changes.
Ingredients
2 potatoes, parboiled
250 gm paneer
1+1 tsp turmeric
Salt, to taste
1+1 tsp red chilli powder
1-2 tsp Oil
Oil to flash fry (Flash fry is a process in which the potatoes/paneer are immersed in hot oil and fried for 3-4 minutes or till colored on the outside.)
For the gravy:
Oil
1 black cardamom
3 green
1 stick cinnamon
3 cloves
1 tsp cumin seeds
1 onion, finely chopped
2 tsp ginger, chopped
2-3 cloves garlic, crushed
1 tsp turmeric
Ingredients
1 litre milk
50 gm rice
5 gm cardamom powder
100 gm sugar
50 ml ghee(clarified butter)
50 gm cashew nuts
25 gm raisins
Method
Wash and soak the rice for 1/2 an hour.
Cook the rice in milk until soft.
Add sugar, cardamom powder and stir until the sugar is dissolved.
Heat ghee in a pan and add the cashew nuts.
When the cashew nuts are slightly golden, add the raisins and saute for 1 minute.
Pour on the rice mixture and serve warm.
Ingredients
Ingredients for onion bhaji mix
1 cup Onion (kanda / pyaz)sliced
¾ cup besan (chickpea flour)
1tablespoon finely chopped coriander leaves (optional)
½ teaspoon carom seeds (ajwain /owa)
½ teaspoon sesame seeds
1-2 teaspoon red chili powder
1 green chili finely chopped (optional – if you want to eat spicy Pakodas add it)
2-3 teaspoon hot oil / Pinch of meetha soda (khane wala soda)
1 teaspoon salt
Oil for deep frying
Steps:
To make onion bhaji mix Add salt in Onion slices and keep it aside for 5- 10 minutes
Ingredients:
We need about 200-300 gms of raisins
200 gms of dark sweetened chocolate (or simple chocolate bar can also do)
Method:
Start with boiling water in a pan. Now, put the chocolate bar in a glass bowl and place it over the heated pan. You will see the chocolate bar melting.
After that, add the raisins to it and spread the mixture in a large platter. Let it refrigerate for some time. Take it out, once set. Your dish is ready to be served.
Ingredients
2 cups flour
2 1/2 tsp baking powder
1/2 cup butter
1 tsp vanilla essence
1 1/2 cups sugar – powdered
1/2 water
3/4 cup dahi
1/4 tsp salt
2×9 inch round or square cake tins
Method
Line the base of the tins with butter paper or grease the bases and dust either with maida or sugar till well coated.
Sift the flour and baking powder and transfer into a mixing bowl.
Add the salt, sugar, butter, water and vanilla.
Beat the mixture using a wooden spoon or a beater till well blended.
Ingredients
100 gm of whole wheat pasta
100 gm of spinach, blanched
1 Tbsp extra virgin olive oil
10 gm leeks, finely chopped
10 gm onions, finely chopped
10 gm celery, finely chopped
10 gm of nutmeg, grated
1/2 tsp of red chilli flakes
2-3 cloves of garlic
200 ml cream
Salt and pepper to season
100 gm Parmesan cheese, grated
20 ml of milk
30 gm of walnuts
Method
Boil the pasta in salted water for 5-7 minutes, till its al dente.
Sweat the onions, leeks and celery in a tbsp of olive oil.
Ingredients:
½ cup powdered sugar
100g butter, melted
2 tbsp flour
¾ cup coco powder
400g condensed milk
Walnuts, roughly chopped
Method:
-Mix all the ingredients together in a pan and cook on a slow flame till the mixture starts to thicken and moves together.
-Stir in the walnuts and pour into a greased dish and smoothen the surface.
-Let it cool and it’s ready to serve.
Ingredients:
1. 1 500g pack of pasta (any shape)
2. 1/2 cup mushrooms
3. 1tsp olive oil
4. 1 cup shelled pomegranate
5. 1 cup chopped papaya
6. 1 cup chopped apple
7. 1tsp dried rosemary
8. 2 cloves garlic, minced
9. 1 cup crumbled cottage cheese
10. Salt and sugar to taste
Procedure:
1. Cook pasta according to package directions; drain.
2. Heat oil. Add the mushrooms and garlic and sauté over medium heat for 5 minutes.
3. Add the fruits and sauté for another 5 minutes. Toss with pasta. Sprinkle with rosemary and cheese. Ganish to taste and serve.
ngredients:
• ¾ cup hot milk
• 2 tbsp finely grated orange peels
• 6 tbsp brown sugar
• 1 ½ – 2 tbsp corn syrup
• 1 cup fresh bread crumbs
• 12-13 tbsp all-purpose flour
• 2-3 pinches baking powder
For the batter:
• 2-3 tbsp black raisins
• 2 tbsp finely chopped dry plum coated in sugar syrup
• 2 tbsp finely chopped dry cherries coated in sugar syrup
• 2 tbsp raisins
• ¾ tbsp coarsely grounded clove powder
• ¾ tbsp cinnamon powder
• ¾ tbsp garam masala powder
• Salt to taste
• Butter for greasing
• All-purpose flour for dusting
Ingredients:
For the tarts
• 2 tsp low-fat butter
• 1 tbsp castor sugar
• 3/4 cup plain flour (maida)
• 1 tbsp custard powder
• 1 tbsp low-fat milk
• Plain flour (maida) for rolling and dusting
• Pinch of baking powder
For the low-fat custard:
• 2 cups low-fat milk
• 2 tbsp custard powder
• 2 tbsp sugar
• 1 tsp vanilla essence
For the topping:
• 3/4 cup chopped mixed fruits of your choice
Method:
For the tarts
• Sieve together the flour and baking powder.
Ingredients:
450 gms of Penne
6 whole Boneless, Skinless, Trimmed Chicken Breasts
Salt And Pepper, to taste
Flour
2 Tablespoons Olive Oil
4 Tablespoons Butter
350 gms, White Mushrooms, Sliced Thin
1 cup Dry White Wine
Chicken Broth (optional)
1 whole Lemon
1/2 cup Heavy Cream (can Use Half-and-Half)
1 teaspoon (heaping) Capers
Chopped Fresh Italian Parsley
Parmesan Cheese, For Topping
Preparation Instructions:
Cook pasta according to package directions.
Ingredients
For the Chicken Pasta Salad:
225 gm fusilli (pasta twirls)
125 gm broccoli cut into small florets
175 gm cherry or baby tomatoes cut in half
1 x 198 gm tin of sweetcorn, drained
125 gm cooked chicken, cut into small pieces
2 spring onions, finely chopped
For the Honey and Soy Dressing:
4 Tbsp olive oil
1 Tbsp soy sauce
1 Tbsp balsamic vinegar
1 Tbsp runny honey
1/2 tsp sugar
A little salt and freshly ground black pepper
Method
Ingredients
1 chicken breast grilled
1 cup Rucola leaves/mixed greens (Rucola leaves are commonly known as Rocket leaves)
1 tsp roasted sesame seeds
1 tsp blanched almond slivers
1/2 cup blanched asparagus
For the Dressing:
1 tsp balsamic vinegar
1 tsp extra virgin olive oil
1/2 tsp soya sauce
1/4 tsp chilly oil
For the Chilli Oil:
1/2 tsp of chilli powder – saute in oil and keep aside to cool
1 pinch brown sugar
Salt and pepper to taste
Method
Ingredients
1 kg fish
3 Tbsp coconut oil
8 pieces of kokum
1 tsp mustard seeds
Pinch of fenugreek seeds
2 Tbsp shredded ginger
2 finely chopped onions
2 Tbsp chilli powder dissolved in very little water
8-10 curry leaves
5 cloves of garlic
Salt
Method
Heat coconut oil in a manchatti, add mustard and fenugreek seeds.
As they splutter add onions and saute the onions till they turn golden brown. Then add finely sliced garlic and cook for 2 minutes.
Ingredients
1-2 prawns – boiled
1/4 cup noodles – boiled in salted water
1/4 cup chicken – shredded and boiled
1 cup chicken stock
1/3 cup coconut milk
2 Tbsp laksa paste
Few sprigs of fresh coriander and mint
1/2 lemon
For the laksa paste:
5-6 green chillies
5 garlic cloves
5-6 red chillies
bunch of coriander leaves
1 Tbsp coriander seeds
1 pod galangel
1/2 Tbsp shrimp paste
1 Tbsp turmeric
1 cup peanuts
2 sticks lemon grass
5-6 lime leaves
Ingredients
250 gm lamb meat
Turmeric powder to taste
Salt to taste
Ginger-garlic paste
For the curry:
2 Tbsp refined oil
6 cloves
3 cardamoms
1 stick of cinnamon
1/2 tsp cumin seeds
3 Tbsp chopped onions
1 tsp ginger garlic paste
100 gm gongura leaves
1 Tbsp red chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
10 curry leaves
6 slit green chillies
Chopped coriander leaves
50 ml water
1 1/2 tsp salt
Ingredients
1 Tbsp chili or sunflower oil
1 tsp peeled and grated root ginger
2 boneless and skinless chicken breasts, cut into 1/2-inch pieces
3-4 garlic cloves, finely chopped
4-5 Tbsp pasta sauce or 2 tomatoes, chopped and blended
1 tsp soy sauce
1 Tbsp chili and garlic sauce
1/4 tsp chili powder
1 readymade pizza base or a garlic pizza flatbread, 10-12 inches in diameter
Half red onion, sliced
30 gm cheddar cheese, grated
A small handful fresh coriander leaves, washed and chopped
Method