Recipes

Ingredients

1/2 cup maida

1/4 cup cashew powder (grind cashews in a mixer)

1/4 cup almond powder

1/4 cup sugar

3 tsp ghee

A pinch of cardamom powder

A pinch of grated coconut (dry)

1/2 cup milk

1/4 tsp baking soda

1/2 tsp baking powder

Method

Preheat the oven to 350 degree F.

Grease the baking pan and apply some ghee. Use parchment or wax paper to cover the bottom and sides of the pan and keep it aside.

Take a bowl and mix cashew powder, almond powder, maida, baking soda, baking powder and cardamom powder.

Ingredients

250 gm baby potatoes

Salt

1/4 tsp sugar

1/2 tsp turmeric powder

1/2 tsp red chilli flakes

1 Tbsp semolina (sooji)

1 1/2 Tbsp ghee

1 1/2 Tbsp garlic, finely chopped

2-3 green chillies, finely chopped

Method

Scrub and steam the potatoes till they’re tender. Cool and peel them.

Take a bowl and mix salt (to taste), sugar, chilli flakes, turmeric powder and semolina together. Coat the potatoes well with this mixture.

Ingredients

1. 160 g urad dal
2. 240 g rice
3. 100 g blanched spinach paste
4. 30 g grated fresh coconut
5. 50 ml water for grinding
6. 1 tsp chopped coriander
7. 1Tbsp oil

Method:

1. Soak urad dal and rice separately overnight to allow fermentation.
2. Grind together to a thick batter. Add blanched spinach paste. Smear a non-stick girdle/pan with oil.
3. Pour batter with a ladle and spread to the desired size. Add fresh grated coconut. Cook on both sides.
4. Serve hot with sambhar and chutney.

ngredients

1. 1 litre milk,
2. 1/2cup rose petals,
3. 1/4 cup sugar,
4. 1/2tsp rose water
5. A pinch of alum (fitkari) powder,

Method:
1. In a non-stick pan, bring the milk to a boil on a high flame.
2. Then mix in the alum powder and stir till the milk becomes grainy.
3. Keep stirring till the milk thickens.
4. Then mix in the rose petals and sugar.
5. Stir for a few more minutes and then stir in the rose water.
6. Garnish with almonds.

ngredients

8 eggs

Salt & pepper to taste

1 onion, finely chopped

1 cup cherry tomatoes

1 cup spinach, chopped

1/2 cup cream

Parsley for garnishing

Basil leaves for garnishing

2 Tbsp butter

Method

Crack eggs add salt and pepper to it.

Pour some cream and whisk it well.

In a pan heat butter and add finely chopped onions to it.

Then add spinach, cherry tomato, some basil leaves to it.

Add salt and pepper to taste.

Ingredients

1 kg chicken (broiler)-skinned and cut into 8 pieces

1 cup coconut-fresh, grated

1 Tbsp oil

1 Tbsp green, chilli-chopped fine

2 whole red chillies-broken into half

2 tsp ginger-garlic paste

1 tsp kashmiri chilli powder

1 tsp turmeric powder

2 tsp salt or to taste

1 cup coconut milk-light or canned

1 Tbsp tamarind thick pulp

Coriander leaves for garnish

Method

Place the coconut in a dish and cook uncovered, at high heat for 3 minutes (or dry roast in a pan.

Ingredients

2 litre milk

2 tsp lemon juice

2 tsp sugar

1 tsp custard apple pulp

1 cup ghee

1/2 cup pistachios

1/2 cup cardamom, powdered

5 – 6 almonds, slivered

Silver foil (optional)

Method

Divide the milk in two pans. Heat one pan till the milk has reduced to half and bring the milk in the other pan to a boil.

When the milk comes to a boil, simmer the heat and add lemon juice to it till it curdles.

Ingredients

1/2 kg boneless chicken (cut as you like it)

2 1/2 cups yogurt

1 tsp cumin / zeera powder

1 tsp garlic paste

1/2 tsp red chilli (rang) powder

A little less than 1/4 tsp turmeric/haldi

1/4 tsp garam masala

Few slit green chillies

2 onions, chopped

1 tomato, chopped

2 tsp oil

1 tsp salt

Coriander leaves to garnish

Method

Ingredients

10 pieces of white bread

2 liters milk

4 ordinary barfis

Badam and pistachio for garnishing

A pinch of saffron

4 Tbsp desi ghee

1 cup sugar

Rose petals

Chandi ka vark

Method

With a small katori or with a tart mould cut out small rounds from the bread pieces, keep it aside.

Take half cup sugar and boil till a thin syrup is formed.

Boil milk and while thickening add the powdered barfi and the rest of the sugar.

The base dip of rasmalai is done.

Ingredients

250-300 gm mutton, cut into medium sized pieces

2 Tbsp mustard oil

1 1/2 tsp zeera

1/2 inch cinnamon stick

2 black cardamom

2 cloves

3-4 onions, chopped semi-fine

3 tsp garlic paste

2 tsp ginger, minced

2 tsp kasoori methi

1 1/2 turmeric

Salt, to taste

1 dried red chilli

1 tsp kashmiri masala

3 cups water

2 1/2 heaped tsp dry mango powder (Aamchoor)

3 green chillies de-seeded

Chopped coriander leaves, to garnish

1 1/2 tsp saunf

Method

Ingredients:

200 gms besan

3 tsp ajwain

2 tsp chilli powder

A pinch of hing (asafoetida)

50 grams methi leaves (blanched and finely chopped)

½ tsp garam masala

Salt to taste

Water for making the batter

Oil for frying

Procedure:

Mix chilli powder, ajwain, hing, garam masala, methi leaves and salt thoroughly. Now add water to make a thick paste.

Now heat oil in a kadhai. When the oil is hot enough to be used for frying, make dollops of the batter with your hand and put in for frying.

Fry until crisp golden brown.

Serve with sauce or chutney.

Ingredients:

2 big Boiled Potatoes (mashed)
½ tbsp Cornflour
¼ cup Cornmeal
Salt
½ cup Oil

For the Filling:

1 cup Green Beans (chopped)
1 Onion (minced)
½ tsp Cumin Seeds
¼ tsp Red Chilli Powder
½ tsp Ginger-Garlic Paste
¼ tsp Turmeric
Salt to taste
½ tbsp Oil

How to make Potato Patties:

Put a frying pan on a gas flame and pour some oil. Add cumin seeds. Allow the seeds to splutter. Add onions and fry them.
Add into all other ingredients meant for the filling and fry them for 2 mins. Then cook the contents in a covered pan until the beans get tender.

Ingredients

2 tbsp olive oil
2 onions, sliced
450g carrots, roughly chopped
1 tbsp garam masala
finger-length of fresh root ginger, grated
1l vegetable stock
juice 1 orange
200ml can reduced-fat coconut milk
410g/14oz can mixed beans, drained, rinsed
2 tbsp chopped coriander

Method

Heat the oil in a large saucepan. Gently cook the onions and carrots for 15 mins until soft and golden. Add garam masala and ginger, then cook for 1 min more.

Ingredients

50g raspberry jam
100g softened butter
100g golden caster sugar
100g ground almonds
2 eggs
25g flour
a few flaked almonds

Method

Heat oven to 190C/170C fan/gas 5. Divide the raspberry jam between 12 uncooked tartlet cases.

Beat the softened butter with the golden caster sugar, then gradually beat in the eggs followed by the ground almonds and flour.

Sprinkle with a few flaked almonds and bake for 15-20 mins.

Ingredients:

1 kg chicken (on the bones)
1 bowl of spinach (boiled, about 500 gm and ground into paste)
1 medium sized onion (chopped)
1 large tomato (sliced)
6-7 green chilies (chopped)
1 tbsp ginger-garlic paste
2 tbsp grated cheese (I used cheddar cheese)
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala powder
1 tsp red chili powder
Salt to taste
White oil for cooking
Ghee (optional)

For Sauté:

3 whole dry red chilies
1 inch cinnamon stick
3-4 green cardamoms
Method:

Ingredients

1kg lamb chops (double bone)

1 tbsp raw papaya paste

1 tsp ginger paste

1 tsp garlic paste

Salt to taste

1 gm yogurt

1 tsp red chilli, crushed

1 tsp red chilli powder

1 tsp cumin seeds (jeera)

1 tsp fenugreek seeds

1/2 tsp cardamom powder

1 tsp whole coriander

1 tsp green chilli paste

1/2 tsp garam masala powder

1/2 tsp cinnamon powder

1 1/2 cup corn oil

1 tbsp refined flour (maida)

Method

Ingredients:

1 Kg Boneless Chicken or Cauliflower florets (cut into small sized pieces)
1 1/2 tbsp Ginger garlic paste
1 tbsp Red chilli powder
1 tsp Garam Masala
1 tbsp Turmeric
2 Eggs
1 cup Maida (flour)
2-4 Green chillies
1/2 cup Curd
A few sprigs of curry leaves
Red food color
4 tbsp Lemon
1 Cup Hudson Canola Oil
Salt to taste

Directions:

1. Clean and wash the chicken/cauliflower & drain thoroughly.

Ingredients:

Chicken- 1/2 kg( 1 pound)

Onion medium- 2 nos( finely slice 1 onion and roughly chop the other onion)
Green chilli- 4 nos
Whole dry Red chilli- 4 nos
Turmeric powder- 1/4 tsp
Coriander powder- 1 tbsp
Ginger and Garlic paste- 2 tsp
Coriander leaves- 1/2 bunch
Coconut shredded- 1/4 cup
Poppy seeds- 1 tbsp
Thick Curd- 4 tbsp
Oil- 4 tbsp
Salt to taste
Cinnamon- 1/2″ piece
Cardamom- 2 nos
Cloves- 3 nos

Method:

Clean and wash the chicken pieces.

In a large bowl whisk curd and turmeric powder.

Soak the chicken pieces in the curd mixture for 30 mins.

Ingredients

500 gm chicken drumsticks

50 gm ginger garlic paste

10 gm turmeric

100 gm green chilli paste

Salt to taste

50 ml lemon juice

Oil to pan fry

2 gm curry leaves

5 gm cumin seeds

100 gm onions

50 gm crushed pepper

50 gm coriander powder

50 gm coriander leaves

Method

Chop the onions and the coriander leaves.

Marinate the chicken drumsticks with turmeric, ginger garlic paste, green chilli paste, salt and lemon juice. In a kadai heat oil and add cumin seeds.

Ingredients

2 cups spinach, chopped

1 cup chickpeas, half cooked and soaked in water

1/2 onion, sliced

2 shallots, sliced

1/2 tsp butter

3-4 cloves of garlic, chopped

A pinch of cumin powder

1/2 tsp red chilly powder

A dash of turmeric

Garnish:

Cream

Black and white sesame seeds

Red chilly powder

Sesame oil

Method

In a pan heat the butter and add the onions and shallots to it. Add the spices and mix well.

Once it browns a bit add the chickpeas.

Ingredients

1. 2 cups minced mutton
2. 1tsp ginger-garlic paste
3. 2tbsp chopped hara dhania (coriander)
4. 2 cups thinly sliced onions
5. 2tbsp chopped raw papaya
6. 1/4 cup bhuna chana, powdered (roasted black chickpeas)
7. 1/4 tsp kali mirch (black pepper)
8. 4 laung (cloves)
9. 1 moti elaichi (black cardamom)
10. 1/8 tsp powdered dalchini (cinnamon)
12. 1tsp jeera (cumin)
13. 1 blade javitri (mace)
14. 1/4 tsp grated jaiphal (nutmeg)
15. 1 egg
16. 2tsp salt
17. Chopped green chillies to taste
18. 1/2 cup ghee

Method:

Ingredients:

• 1 cup Bengal Gram (Chana)
• 1 1/4 cups Yogurt
• 4 tsp Gram Flour (besan)
• 2 tsp Turmeric Powder
• 2 tsp Red Chilli Powder
• 2 tsp Garam Masala Powder
• 1/4 tsp Asafoetida (hing)
• 2 tsp Coriander Powder
• 4 tbsp Pure Ghee
• 1 tsp Cumin Seeds
• 3-4 Green Chillies (chopped)
• Salt to taste
• 2 tbsp Fresh Coriander Leaves (chopped)

Procedure:

• Soak bengal gram overnight in sufficient water. Drain and pressure cook the grams in sufficient water till soft. Drain the water and store it aside.

Ingredients:

1 cup Gram Flour (besan)

½ tsp turmeric powder

2 cups Buttermilk

Salt to taste

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1 tsp mustard seeds

1 tsp refined oil

Few coriander leaves (finely chopped)

1 green chilli finely chopped

¼ asafoetida

1 tablespoon scrapped coconut

Procedure:

Mix the gramflour, butter milk and salt thoroughly. Now use a kadhai and stir this mixture until it turns into a thick sticky paste. Note keep stirring this mixture so that no lumps are formed.

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Ingredients

For the marinade:

1 kg chicken

1 Tbsp ginger-garlic paste

1/2 tsp pepper powder

1 Tbsp lime juice

1 Tbsp oil

Salt, to taste

For the paste:

2 medium tomatoes

2 green chillies

1 Tbsp ginger-garlic paste

1 tsp chilli powder

1 cup water

3 black cardamoms

3 cloves

For sauteing:

2 large onion, thinly sliced

1/2 tsp ginger, finely chopped

3 green chillies

2 tsp chilli powder