Ingredients
250 gm carrots
3 Tbsp powdered mustard seeds
1 Tbsp chilli powder
1 Tbsp salt
1/2 cup mustard oil
Method
Peel the carrots, and cut them into 7cm/3″ pieces, not too thin (about finger size, you can say).
Mix all ingredients together, and put the mixture into a clean jar with a tight lid.
Leave in the sun for about a week and shake the bottle once a day to mix well.
Ingredients
1. 200 g spinach, chopped and blanched
2. 50 g cottage cheese, grated
3. 2 Tbsp boiled chana dal (Bengal gram)
4. 1 small onion, finely chopped
5. 4 green chillies, finely chopped
6. 1 Tbsp olive/canola oil
7. 2 Tbsp green coriander, finely chopped
8. 2 Tbsp bread crumb (optional)
9. Salt to taste
Method:
1. Mix blanched spinach, grated cottage cheese and mashed chana dal well by hand into a smooth paste. Add onion, green chillies, coriander leaves and salt.
2. Mix well, shape into small round patties, dust with bread crumb and bast with oil.
Ingredients
1. 1. 2 cups multigrain atta;
2. 2. 1.2 cup sugar;
3. 2tsp baking powder;
4. 1 egg white;
5. 1.4 tsp salt;
6. 3tbsp butter;
7. 1.2 tsp baking soda;
8. 2.3 cup cream;
9. 1.3 cup raisins;
11. 2tbsp olive oil;
12. 1tbsp caster sugar;
13. 1.4 tsp dalchini (cinnamon) powder
Method:
1. Preheat the oven to 200 degrees C.
2. In a bowl, sift the atta, sugar, baking powder, baking soda and salt.
3. In another bowl, combine sour cream, butter and egg white and mix well.
Ingredients
1. 3.4 cup sugar
2. 3.4 cup unsalted butter
3. 2 eggs
4. 13.4 cup flour
5. 1.4 cup sooji (semolina)
6. 1tsp baking powder
7. 1tsp baking soda
8. A pinch of salt
9. 1tsp vanilla essence
10. 4 bananas
11. 1.2 tsp laung (clove) powder
12. 1.2 tsp dalchini (cinnamon) powder
13. 1.2 cup hot water
14. 1.2 cup brown sugar; 5tsp dark rum
Method:
1. Preheat the oven to 180 degrees C. Thickly slice the bananas and place on a square sheet of thick aluminium foil.
Ingredients
1. 2 cups steamed rice;
2. 2 cups rajma, (soaked overnight and pressure-cooked through
3. 3 whistles with a pinch of salt);
4. 11.2 tomato, pureed;
5. 11.2 onion, ground to a fine paste;
6. 2 capsicums; 1tsp dhania (coriander) powder;
7. 1.2 cup honey;
8. 11.2 tbsp olive oil;
9. 1tbsp pepper;
10.1tsp ginger-garlic paste;
11. 100gm cheese, grated;
12. Salt to taste
Method:
1. Heat 1tbsp oil in a pan on a medium flame. Add the ginger-garlic paste and saute for a couple of minutes.
Ingredients
20-25 jumbo prawns, deveined and cleaned
For marination:
1/2 lemon
1 tsp salt
1 tsp chilli powder
1 tsp ginger-garlic paste
For gravy:
1/2 cup curd
1/4 cup cream (or 1/2 cup milk)
2 onions, finely chopped
Puree of 3 tomatoes
1 Tbsp chilli powder (Kashmiri chili powder)
1 tsp turmeric
1 tsp salt
1 Tbsp garam masala powder
1 tsp cumin seeds
1 tsp ginger-garlic paste
1 Tbsp butter
Ingredients
250ml double cream
65 ml milk
50 g castor sugar
3 eggs
3-4 saffron strands
A little butter for greasing
6 slices white bread, buttered and sliced into 4 triangles
50 g ready-to-eat dried papaya, finely chopped (Here papaya has been substituted for the sultanas or raisins. But you could also try dried apricots or even mangoes.)
25 g pistachio nuts, crushed
Method
Preheat the oven to 180º C / 350º F / Gas Mark 4.
Mix the cream with the milk and add the sugar and saffron strands.
Ingredients
1/2 sweet potato
1/2 yam/ sooran
125 gms baked potatoes
3/4 tsp roasted garam masala powder
1 Tbsp dried pomegranate seeds
1/2 tsp minced ginger
1/2 tsp roasted cumin powder
2 tsp chopped onions
1 chopped green chilli
1 Tbsp chopped coriander leaves
1/2 Tbsp fresh bread crumbs
1/2 Tbsp olive oil
1 1/2 tsp corn flour
Method
Scrub, wash and pat dry the root vegetables.
Season with a little salt, pepper and olive oil.
Ingredients
500 gms mutton (with bones)
250 gms onion, finely chopped
Half (dry) coconut, grated
2 tsp til
2 tsp khus khus
2 Tbsp ginger-garlic paste
2 Tbsp chilli powder
3 Tbsp oil
3 Tbsp tikhat (red chilli spice)
1 Tbsp garam masala
1/2 Tbsp fried garlic
1 Tbsp onion paste
1 tsp turmeric powder
1/2 tsp hing
Salt to taste
2 cups water
Method
Heat oil in a heavy based casserole.
Ingredients
1 kg chicken
3 large onions, paste
2 large tomatoes, pureed
1 Tbsp garlic paste
1 Tbsp ginger paste
2 tsp coriander powder
2 tsp cumin powder
2 Tbsp oil
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp garam masala powder
Salt to taste
Chopped coriander for garnish
Method
Heat oil in a pan and sauté the onion paste, garlic & ginger paste till golden brown.
Ingredients:
Eggs – 3
Sugar – 1 cup
Flour – 1 cup
Butter – 1 cup
Baking soda- 2 tsp
Chocolate powder – ½ cup
Walnuts – 4 tbsp
Raisins 2 tsp
For sauce
Custard powder – 1 tbsp
Milk – 1 cup
Sugar – 3 tbsp
Brandy – 2 tbsp
Sugar 2 tbsp for caramelizing
Method:
Separate egg white and yolks in a pan. Whisk egg whites till soft peaks are formed.
Add sugar and whisk again. Add butter, egg yolks and baking powder and whisk till completely mixed.
Add chocolate powder and flour and blend well. Stir in nuts and raisins.
Ingredients
4-5 Tbsp of oil
1 bowl of chopped onions
2 Tbsp ginger garlic paste
1 tsp red chilli powder
300 gm of boneless mutton
1/2 tsp of turmeric powder
1 1/2 tsp roasted coriander
1 1/2 cumin powder
1 bowl of chopped tomatoes
2 tsp vinegar
1/2 tsp sugar
1 tsp garam masala
3 tsp chopped coriander
1 bowl of Salli/fine potato shreds
Salt to taste
Method
Heat the oil in a pan and add onions to it.
Fry till turn golden brown
Ingredients
1 kg mustard greens (sarson)
1 kg spinach (palak)
1 kg bathua
100 ml mustard oil
5 dry red chillies, whole
2 1/2 Tbsp garlic, chopped
3 onions, chopped
2 tomatoes, chopped
1 tsp red chilli powder
1 pinch turmeric powder
1 Tbsp ginger, chopped
5-6 green chillies
100 gm white butter
100 gm maize flour (makke ka atta)
For bajre ki roti:
200 gm millet flour (bajre ka atta)
50 gm wheat flour (gehu ka atta)
Salt to taste
Method
Ingredients:
½ cup peas
1/3 cup chopped pumpkin
1/3 cup chopped tomato
1/3 cup chopped potato
1 chopped brinjal
1 chopped pointed gourd
1/3 cup chopped radish
3 tsp ginger paste
2-3 tsp mustard oil
A pinch of fenugreek seeds
A pinch of fennel seeds
A pinch of carom seeds
A pinch of black onion seeds
3 chopped green chillies
4 tsp paste of yellow mustard seeds
3 tsp paste of poppy seeds
Salt to taste
1 tsp turmeric powder
1 tsp cumin powder
½ tsp coriander powder
A pinch of asafoetida
1 tsp sugar
2 bay leaves
Procedure:
ngredients:
500 gms potatoes, peeled and cut into pieces
6 garlic cloves, peeled
1 cup fat-free milk, warmed
1/2 tsp black pepper
1/3 cup fat -free sour cream
Chives, freshly chopped
Procedure:
Boil potatoes and garlic cloves in a large saucepan for 30 minutes until potatoes are tender. Drain and return to pan. Add heated milk and sour cream to potatoes and garlic, and mash until smooth. Use a little more milk if you prefer thinner mashed potatoes. Add black pepper to taste. Garnish with some chopped chives.
Ingredients:
1 cup basmati rice or other long-grain white rice
1 t salt
2 cups water
3 T ghee or oil
1/2 t turmeric
1/2 cup raw cashew halves or bits
1 t Black mustard seeds
1 1/2 t Split urad dal
1/3 cup fresh lemon or lime juice
1/4 cup shredded fresh or dried coconut
Method:
Firstly wash, drain, and dry the rice.
Boil water, salt, and turmeric in a 2 quart saucepan over moderate heat.
Ingredients
150 gm butter
150 gm castor sugar
150 gm flour
3 eggs
1 Tbsp cocoa
1/2 tsp vanilla essence
1 1/2 tsp baking powder
For the Icing:
100 gm icing sugar
50 gm butter
50 gm melted chocolate
2 tsp cocoa
Sweets to decorate
Method
Beat butter and sugar together until light and fluffy.
Gradually beat in eggs. Fold in all the flour except 1 Tbsp.
Divide batter in half.
Ingredients
1 French baguette
7 large garlic cloves or 14 small garlic cloves
1 1/2 Tbsp butter (Salted)
1/2 tsp olive oil
1/2 cup basil leaves
Salt, a pinch
2 Tbsp processed cheese, grated
Method
In a mortar and pestle crush the garlic cloves. Add the washed basil leaves and a pinch of salt. Crush the leaves.
Add 1/2 tsp olive oil in it and make a fine paste.
In a small bowl add the butter (melted) and mix the basil-garlic paste. Your basil butter is ready.
Ingredients:
10 Sheets spring roll wrappers
1 White cabbage (chopped)
1 Cup soaked soy mince
2 Carrots (chopped)
200 gms Bean sprouts (chopped)
Salt and pepper to taste
Method:
Mix chopped cabbage, beans sprouts and carrots.
Add soaked soy to the mixture.
Mix salt and pepper.
Wrap the mixture into spring roll sheets.
Fry the wrapped mixture in oil till it gets cooked.
Serve the spring rolls with tomato sauce.
Ingredients
1. 3.4 cup unsalted butter
2. 3.4 cup sugar
3. 2 eggs
4. 1tsp baking powder
5. 1.4 cup sooji (semolina)
6. 13.4 cup flour
7. 1tsp baking soda
8. A pinch of salt
9. 1tsp vanilla essence
10. 4 bananas
11. 1.2 tsp dalchini (cinnamon) powder
12. 1.2 tsp laung (clove) powder
13. 1.2 cup brown sugar; 5tsp dark rum
14. 1.2 cup hot water
Method:
1. Preheat the oven to 180 degrees C. Thickly slice the bananas and place on a square sheet of thick aluminium foil.
Ingredients:
500 g duck breast
100 gm brown onion
100 gm sesame seeds
150 gm cashew nuts
1 bunch fresh mint
2 cups yoghurt (250 gm)
300 gm desi ghee
1 Tbsp ginger paste
1 Tbsp garlic paste
1 tsp dry ginger powder
1 tsp white pepper powder
1 tsp garam masala powder
1 tsp red chilli, crushed
1 tsp cumin seeds
Salt to taste
1 tsp mustard seeds
1 tsp onion seeds
3 tomatoes, chopped
1/2 cup cream cheese
For Garnish:
100 gm pine nuts
For Tawa Roti:
500 gm wheat flour
Salt to taste
Method Preparation:
Ingredients:
Pineapple Cubes 1 tin
Peach 1 tin
Cocktail Fruit 1 tin
Cream Cheese 1 bottle
Fresh Cream 1 Packet
Chopped Apples 2
Bananas 2
Mayonnaise ½ bottle
Sugar 1 tbsp
Method:
In a bowl, add in pineapple cubes, apples, bananas, peach, cocktail, mayonnaise and sugar. Add in cream cheese.
Chill and serve.
INGREDIENTS:
Meat 1 kg
Cumin 1 tsp
Chopped Tomatoes 1 cup
Mustard Seeds 1 tsp
Fennel Seeds 1 tsp
Nigella Seeds ½ tsp
Yogurt 250g
Green Coriander 2 tsp
Ginger Garlic 2 tsp
Chopped Onions 1 cup
Dry Fenugreek Leaves 1 tbsp
Turmeric Powder 1 tsp
Green Chilies 6
Salt 1 tsp
Lemon Juice ½ cup
Ghee 1 cup
METHOD:
Ingredients
To pressure cook dal –
Toor dal (Pigeon peas) – ½ cup
Peanuts – 1 tablespoon
Water – 1 cup
Other ingredients –
Water – 2 cups
Red chili powder – ½ teaspoon
Turmeric powder – ¼ teaspoon
Tomato – ¼ cup, chopped
Green chili – 1, slit
Ginger paste – ½ teaspoon
Jaggery – 1 tablespoon **Notes
Salt – to taste
Lemon juice – 1 tablespoon **Notes
Cilantro – few sprigs, chopped
For Seasoning (Tadka) –
Oil – 1 tablespoon
Mustard seeds – ¼ teaspoon
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
1 bunch palak/spinach
1 or 2 green chilies
1 medium sized onion, finely chopped
1 medium sized tomato, chopped
3 medium sized potatoes/aloo
2 tbsp oil or ghee or butter
1 inch cinnamon
1 cup water
1 small indian bay leaf
¼ tsp turmeric powder/haldi
a pinch of asafoetida/hing
¼ or ½ tsp garam masala powder
1.5 tbsp besan/gram flour or makai ka atta/maize flour
3garlic + ½ inch ginger – crushed or made into a paste in a mortar-pestle
3 cloves