Palak Murg Ke Korma Kebab


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

Chettinad Masala


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


Dry roast and coarsely powder all the ingredients.

Cardamom Lamb Chops


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


1 tsp turmeric

1 cup yogurt

1 tsp red chilli powder

1/2 tsp coriander seed powder

1 Tbsp cashew paste


Chopped coriander


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.

Kaju Kothimbir Vadi


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


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.

Dal Dhokli


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


Salt to taste


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.

Cheesy Rajma Galawati Kebab


Kashmiri red rajma–500gms
Channa dal powder–150gms
Amul cheese–150gms
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.

Fish Mappas


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


Heat oil in pan.

Murgh Malaiwala


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



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

Chili’s Salsa


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)


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.

Badaam Puri


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.


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.

Lahori Tawa Tali Machchli


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:

Peas & Potato Sandwich


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


Salt to taste


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.

Dhaba Dal


5 cups water

1 cup urad dal (split black gram)

1/2 tsp turmeric


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

Baingan Aloo Sabzi


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


Cut brinjals and potatoes and keep it in water to prevent discolouration.

Punjabi Dum Aloo


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


Browny Banana Bread


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)


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.

Butter Paneer


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


Add 1 Tbsp butter in a pan. Once it melts, add garlic, cinnamon and cashews. Fry, till the color changes.

Aloo Tamatar Ka Jhol


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:


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

Paal Payasam


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


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.

Onion bhaji / pakoda


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


To make onion bhaji mix Add salt in Onion slices and keep it aside for 5- 10 minutes

Chocolate with raisins


We need about 200-300 gms of raisins
200 gms of dark sweetened chocolate (or simple chocolate bar can also do)


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.

Eggless Vanilla Cake in a Pressure Cooker


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


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.

Whole Wheat Pasta in Spinach Sauce


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


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.

Fudgy Choco

½ cup powdered sugar
100g butter, melted
2 tbsp flour
¾ cup coco powder
400g condensed milk
Walnuts, roughly chopped


-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.