Ingredients
300 gms chana dal
250 gms lamb, diced
6 garlic cloves, finely chopped
1 inch piece ginger, finely chopped
2 green chillies, chopped
1 inch cinnamon stick, powdered
2 green cardamom, powdered
2 medium sized onion, finely sliced and fried crisp
1 medium sized onion, finely chopped
Juice of 1 lime
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
3 Tbsp oil (groundnut/olive oil)
Salt, to taste
Method
Ingredients
6 chicken wings – pricked
1 egg – slightly beaten
1/2 cup corn starch/corn flour
1 tsp red chilli – paste
1 Tbsp garlic paste
1 tsp soya sauce
1 tsp salt
2 tsp vinegar
Oil – for deep frying
Method
Mix together the chicken, egg, corn flour, garlic paste, chilli paste, salt, soya sauce, vinegar and enough water, so that the chicken pieces are coated with the batter.
Keep aside for about an hour.
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Ingredients:
For the dough:
250 grams maida
Salt
Water
1 teaspoon oil
For the filling:
250 grams mince meat (keema)
1 teaspoon green chilli paste
1/2 teaspoon cumin powder
1/2 small onion, chopped
1/4 teaspoon garam masala powder
2 eggs, beaten
Salt
Method:
1. Mix all the dough ingredients and knead into a soft dough. Make five to six equal portions from the dough.
2. In a vessel, cook minced meat in a cup of water. Add in chopped onions, green chilli paste, and salt. Stir and cook till water has almost dried.
Ingredients
1 cup boiled sprouted matki (moath beans)
2 tsp oil
2 cups thick beaten rice (poha)
1 tsp cumin seeds (jeera)
1 tsp finely chopped green chillies
1/2 cup finely chopped onions
1/2 tsp turmeric powder (haldi)
1/2 tsp sugar
1/4 tsp chilli powder
salt to taste
2 tsp lemon juice
2 tbsp finely chopped coriander (dhania)
Procedure:
Place the beaten rice in a sieve and hold it under running water for a few seconds. Keep aside for 2 minutes for the water to drain out completely.
Ingredients
125 gms sugar
1/2 liter milk
1/2 tsp vanilla essence
2 tsp chocolate (powdered)
4 Tbsp custard powder (vanilla flavored)
Method
Caramelize 25 gm of sugar in a non stick pan with 1 tablespoon of water.
Boil on a low flame for ten minutes till the sugar turns into golden brown and cool.
Mix custard powder with 20ml cold milk (little) and keep it aside.
Boil milk and add sugar. Reduce the flame.
Now add the custard milk mixture to the boiling milk. Cook for 5 minutes till it thickens.
Ingredients
1 cup noodles
2 Tbsp chilli oil
1 onion, chopped
5-6 garlic cloves, finely chopped
1 ginger
1 Tbsp curry powder
1 green chilli
1 Tbsp curry paste
1 jar vegetable stock
4 tsp lime juice
1 tsp soya sauce
1 cup coconut milk
300 gm chicken strips
2 lemons
Salt and pepper
Coriander leaves
Method
For the soup:
Take a pan, let it get heated. Add red chilli oil and onions.
Add garlic, ginger, green chillies and saute well.
Ingredients
1. 11.2 cups boiled, peeled and mashed potatoes
2. 1.2 cup avocado pulp, mashed
3. 3.4 cup peas, boiled and mashed
4. 2 green chillies, finely chopped
5. 2tbsp chopped hara dhania (coriander)
6. 1tsp lal mirch (red chilli) powder
7. 11.2 tsp chaat masala
8. 1tsp chopped ginger
9. 1.4 cup breadcrumbs
10.1 onion, sliced
11. 3tbsp refined oil
12. 4 burger buns (For the burger)
13. 4 cheese slices
14. 4 iceberg lettuce leaves
15. 2 yellow bell pepper, sliced
16. 4tbsp mayonnaise
17. 3tbsp tomato ketchup
18. Salt to taste
Method:
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The show, an Indian adaptation of the internationally popular format, will see talented chefs and food enthusiasts armoured with the spatula, pans and aprons, using their creativity for fancy gourmet dishes, exotic desserts and rich Indian food — but all vegetarian, sources from channel Star Plus told IANS.
From the auditions to the final competition, contestants will have to come prepared with rich exotic Indian food to impress the judges.
Ingredients
1. 1tsp ghee (you can use a heart-friendly oil, but it will alter flavour)
2. 1tsp dhania powder
3. 1tsp jeera (cumin) seeds
4. 1/2tsp turmeric
5. 1tsp red chilli powder
6. 4-5 medium-sized tomatoes, chopped
7. 1/2kg tender lauki, cubed
8. Salt to taste
9. 1/2 cup cream (or 1 cup milk
10. Fresh coriander leaves to garnish
Procedure:
1. Heat ghee in pressure cooker. Saute jeera till it turns aromatic and crackles; stir in dhania, turmeric and chilli powder. Add chopped tomatoes and cook, stirring, for about 3 minutes.
Ingredients
1. 4 (12-inch) bamboo skewers
2.2 ripe tomatoes, thinly sliced
3. 1/2tsp coarsely ground pepper
4. 1tsp salt
5. 1 large sweet onion, sliced into 1/2-inch rounds
6. 4 hamburger buns, split
7. 4 green lettuce leaves (not iceberg)
8. 550g kofta keema (fine mince)
Procedure:
1. Soak skewers in water for 15 minutes. Meanwhile, prepare barbecue for direct grilling over medium heat, or preheat ridged grill plate on medium heat until very hot.
Ingredients:
15 whole green chillies
2 tsp mustard seeds
2 tsp turmeric powder
2 tsp methi seeds
2 tsp amchoor
3 tsp red chilli powder
4 tsp saunf
Salt to taste
Oil
Procedure:
Wash the chillies thoroughly with water. Use a towel to wipe them properly so that no trace of water is left. The chillies must be absolutely water free.
Now, use a knife to slit the chillies vertically and removed the seeds.
Take a small mixer jar and grind the mustard, methi and saunf seeds coarsely. Add turmeric powder, chillie powder and salt. Mix well.
Ingredients
1. 5 small tomatoes
2. 8 slices wholewheat bread
3. 200 g Cheddar
4. 1 clove garlic, halved
Method:
1 Prepare lightly oiled grill for medium heat.
2 Halve 1 tomato. Lightly coat 4 bread slices with olive oil spray. Put bread on work surface, oil side down and rub tops with cut sides of tomato. Slice the rest of the tomatoes.
3 Divide remaining tomato slices and cheese among rubbed bread, starting and ending with cheese. Top with remaining bread. Lightly coat with olive oil spray.
Ingredients
1. 1 whole egg plus
2. 1 egg white
3. 1 8-inch wholewheat tortilla or roti
4. 2 Tbsp chopped green pepper
5. 2 Tbsp chopped red onion
6. 2 Tbsp Parmesan cheese
Method:
1. Scramble eggs with pepper and onion and fold into tortilla with cheese.
Ingredients
1. 900 g orange pumpkin halved and deseeded
2. 1 lg red onion thinly sliced
3. 1 Tbsp olive oil
4. 1 c grated gouda cheese
5. 450 g fresh wholewheat pizza dough
6. 5 c baby spinach leaves
7.2 Tbsp pine nuts, toasted
Method:
1. Heat oven to 180 degrees, coat baking sheet with cooking spray. Put pumpkin flesh side down on prepared pan and roast for 30 minutes. Turn flesh side up and roast until very tender for 25 minutes. When cooled, scrape flesh into bowl and mash.
2. Place pizza stone on rack in centre of oven and increase heat to 280 degrees.
Ingredients
1. 1 cup Atta with Multigrains,
2. 2 Tbsp oil/ghee,
3. 2 Tbsp sugar,
4. 1/2 cup warm water,
5. 1/2 cup grated carrot,
6. 1/4 cup grated tender coconut, mashed dates, almonds, walnuts, raisins and dried melon seeds each,
7. 1/4cup milk,
8. 1/2tsp cardamom and nutmeg powder
Method:
1. For dimsums, add 1 Tbsp oil and sugar to Atta with Multigrains.
2. Knead into soft dough with warm water. Set aside.
3. For filling, put 1 Tbsp oil in a pan, add grated coconut and carrot. Saute.
All you need
Maida- 1 cup
Ghee- 2tbsp (melted)
Salt- a pinch
For The Filling
Khoya- 1/2 cup (grated)
Pistachios- 5-6 (broken)
Almonds- 5-6 (broken)
Sugar- 1tbsp
Cardamom powder- 1/2 tsp
Saffron- a few strands
For The Sugar Syrup
Water- 1/2 cup
Sugar- 1 cup
Saffron- a few strands
For Frying
Ghee- for deep frying
Procedure
1. Mix the maida, salt and ghee together in a mixing bowl. Knead it into a firm dough with water.
2. Keep the dough covered with a damp cloth for about 10 minutes.
Ingredients
1. 2 skinless, boneless chicken breast halves, fresh or frozen
2. 2tbsp peanut or other vegetable oil
3.1 cup sliced mushroom.
4.1 large onion, coarsely chopped
5 1/4 cup dry sherry
6. 1tbsp garlic paste
7. 4 cups leftover cooked rice (regular long-grain or quick-cooking brown)
8. 3/4 cup chopped green onion (more of the white part)
9. 1 cup frozen green peas
10. 1 tbsp dark til (sesame) oil
Method
1. Cut chicken into bite-sized chunks. Heat 1tbsp peanut oil over high heat. Add chicken and cook, stirring occasionally. Add onion to the chicken.
Ingredients
1/2 kg yoghurt
2 chopped onions
1/2 tsp salt or to taste
1 Tbsp chopped ginger
4 chopped green chillies
75 gm cheese
2 Tbsp coriander seeds and black pepper powder
1 1/2 Tbsp red chilli flakes
1/2 cup roasted besan
100 gm paneer
2 Tbsp corn flour
Oil for frying
Method
Lay a muslin cloth over a bowl and pour the yoghurt into it. Pick up the edges of the cloth and tie a knot. Hang it till it turns into a cheesy mixture.
For the Filling:
Ingredients
1. 1 medium carrot, thinly sliced
2. 5 radishes, trimmed and sliced
3. 4 Tbsp rice vinegar
4. 450 g thin-sliced boneless, chicken breasts
5. 1 Tbsp olive oil
6. 2 cloves garlic, minced
7. 1/2 tsp hot sauce
8. 1/2 c reduced-fat mayonnaise
9. 4 mini baguettes, split
10.1/4 c fresh mint leaves
11.1/4 c fresh cilantro leaves
Method:
1 Toss carrot and radishes with 2 Tbsp vinegar in bowl. Let stand, 15 minutes.
2 Combine chicken, oil, garlic and remaining vinegar in ziptop bag, massaging to coat. Let stand 15 minutes. Mix mayo and hot sauce in bowl.
Ingredients:
1. 1 c natural unblanched almonds (150 g)
2. 1/4 c granular sugar substitute
3. 1/4 tsp salt
4. 1/4 c sugar-free jam
5. 1 large egg white
Procedure:
1. Heat oven to 190 degree C. Line large baking sheet with parchment.
2. Combine almonds, sugar substitute, and salt in food processor. Process until finely ground. Add egg white and process until mixture forms a paste.
3. Transfer dough to lined baking sheet and shape into a 14.x 2.log about 1/2. high. With a moistened thumb, make a 1/4.-deep trench down the length of log.
Ingredients:
1 cup of yellow moong dal (split yellow gram)
1 cup of milk warmed
1 1/4 cups of sugar
1/2 tsp of cardamom (elaichi) powder
a few of saffron (kesar) strands
2 tbsp sliced almonds (badam) and pistachios
6 tbsp of ghee
Method:
Soak the moong dal in water for 3 to 4 hours.
Drain extra water and grind to a coarse paste using very little water. Too much of water will spoil it.
Dissolve the saffron in 1 tablespoon of warm milk and keep aside.
Melt the ghee in a think, broad and non-stick pan.
Ingredients
1. 1 Cup Urad daal
2. Oil to fry
3. 1 kg Dahi
4. Salt to taste
5. 2tsp Roasted cumin (jeera) powder
6. Red chilli powder to taste
7. Tamarid chutney
Method:
1. Rinse and drain the overnight soaked beans. Add water to flour and make soft dough.
2. Leave for 1 hour after covering the dough with damp cloth.
3. Grind the beans along with chilli powder, salt and spices to prepare the stuffing.
4. Divide into 16 equal portions after mixing it well. Divide the dough also into 16 portions smearing them with little oil.
Ingredients:
chicken, skinned-cut into medium size pieces 1 kg
onion finely sliced 1/4 kg
tomatoes cubed 2 big
oil 5 tbsp
cinnamon stick 1 inch
cardamoms 2
cloves 4
cumin 1 tsp
jeera 1 tsp
turmeric powder 1 tsp
Salt to taste
coriannder leaves chopped 4 tbsp
For Grinding
small onions 6
ginger 4 inch
garlic 6 – 8 pods
jeera 1 tsp
cumin 1 tsp
black pepper corns 1 tsp
dried red chillies 10
coconut chopped 1 cup
Chicken Chettinad – Directions:
Marinate the chicken pieces in ground ingredients for about 20 minutes.
In a non-stick pan, add 5 tbsp oil and heat it.
Ingredients
250 gm urad daal flour, (you can also soak daal and grind it if you like)
100 gm ghee
175 gm sugar, powdered
100 gm almonds, chopped or whole
25 gm raisins
Method
Heat the ghee and roast the flour till it becomes light brown in colour and aromatic. Take it off the heat and let it cool.
When cooled to room temperature, add the sugar and mix well, rubbing the sugar in (will get a little damp). Mix in the raisins and the almonds and form into oblong shape.
Take some mixture in your fist, and close firmly to make a tight shape.