Recipes

Ingredients

For the dough:

1½ cups all purpose flour or 250 g

1 teaspoon salt

1 teaspoon instant dried yeast

2 tablespoons vegetable oil

1/3 cup water or 90 ml, warm

For the filling:

1 tablespoon vegetable oil

400 g minced beef

2 cubes MAGGI® Chicken Bouillon or 20 g

1/3 cup water or 90 ml, hot

2 small onions or 100 g, finely chopped

5 tablespoons ketchup or 50 g

1 cup cheddar cheese or 100 g, grated

3 medium cucumbers, pickled or 100 g, sliced

1 medium tomato or 100 g, sliced
Preparation

Ingredients:

3 cups of milk powder
1/4 cups of refined white flour
4 cups of water

Preparation:

Mix the ingredients in a bowl very well and then put over a meduim fire.
Mix the ingredients with a wooden spoon continuously so that the milk does not crumble.
When the mixture begins to boil, keep it for five minutes and then take it off the fire and pour it over a wide pan.
After two minutes remove the cream that has been created on the surface and put it aside.

3 medium sized boiled potatoes (peeled and diced)
100 gms roasted peanuts (coarsely ground)
2-3 cloves of garlic (finely chopped)
2-3 dried red chillies (roughly ground)
1 tsp roasted jeera
½ tsp turmeric
Salt to taste
Oil for cooking
Coriander for garnishing (optional)

Procedure:

Heat 2-3 tablespoon oil in a shallow pan. Now add 1 tsp jeera and heat it for a few seconds. Add the chopped garlic. Fry until the garlic turn slightly brown. Then add the diced potatoes. Add turmeric and chilli powder and salt.

Ingredients

2 cups basmati rice or 400 g

2 tablespoons vegetable oil

2 medium onion or 250 g, finely sliced

2 medium onion or 250 g, finely chopped

500 g shrimp, peeled, raw, de-shelled & de-veined

2 tablespoons tomato paste

4 cloves garlic, crushed

1 cup fresh dill or 50 g, finely chopped

3 tablespoons curry powder

2 cinnamon sticks

5 whole cardamom pods

3 cubes MAGGI® Chicken Bouillon or 30 g

½ cup water or 125 ml, hot

2 cups coriander leaves or 100 g, roughly chopped

6 cups water or 1½ liters

2 tablespoons ghee

Ingredients
• Eggs 8
• Oil 4 tablespoons
• Onions,chopped 4 medium
• Tomatoes,chopped 4 medium
• Ginger,grated 1 inch piece
• Green chillies,chopped 4
• Salt to taste
• Fresh coriander leaves 4 tablespoons

Method
Chop onions and tomatoes roughly. Heat oil in a pan. Sauté onions till light brown. Add ginger, green chillies and tomatoes and continue to sauté.

Ingredients

• Bottle gourd (lauki/doodhi),grated 2 cups
• Ghee for greasing
• Milk 2 cups
• Khoya/mawa 1 1/2 cups
• Mixed nuts,chopped 1/2 cup
• Sugar 1/2 cup
• Green cardamom powder 1 teaspoon
Method

Grease an aluminum tray with sufficient ghee. Boil milk in a deep non-stick pan. Add grated bottle gourd and mix. Add khoya, half the chopped nuts and sugar. Mix well and cook for five to ten minutes.

Ingredients

• cooked chicken tikka pieces 6 – 8
• Spring roll sheets 4
• Fresh mint sprigs a few
• Fresh coriander sprigs a few
• Green chilli,finely chopped 1
• Ginger,finely chopped 1 1/2 teaspoons
• Onion ,finely chopped 1 medium
• Lemon juice 3 teaspoons
• Mint chutney 3 tablespoons
• Mayonnaise 3 tablespoons
• Refined flour paste for sealing
Oil,for deep frying

Method

1. Cut the chicken tikka pieces into small dices and put in a bowl.

There’s hardly anyone who isn’t familiar with the delicious aloo chaat. It is a versatile dish that is prepared in many different ways by different people in various states. Here is punjab’s version of aloo chaat and in true punjabi style it uses loads of chaat masala, lemon juice, mint and coriander making it irresistible. An ideal snack to be served with tea or cocktails or as an accompaniment to a meal.

Ingredients
3 cups boiled , peeled and cubed potatoes
3 tbsp oil
2 tsp finely chopped green chillies
1/4 cup finely chopped coriander (dhania)

Achaar is synonymous with indian cuisine. Undoubtedly, it adds a brilliant touch to wraps too! lacing the spicy potato filling with aam aur chane ka achaar makes your tongue tingle with joy. I’m sure you’ll love it purely because of its simplicity. This recipe has to be planned in advance as the achaar has to be marinated for 3 to 4 days. Else, you can buy readymade aam ka achaar.

For The Aam Aur Chane ka Achaar

1 1/2 cups grated raw mangoes
1 tsp turmeric powder (haldi)
1 tbsp salt
1 tbsp fenugreek (methi) seeds
1/2 cup kabuli chana (white chick peas)

Ingredients

Mutton – 1/2 kg (1 lb)
Onion Chopped – 1/2 cup
Tomato small sized chopped -1
Ginger Garlic – 2 tbsp
Curry Leaves- 1 string
Chilly powder- 1 tsp
Coriander powder – 2 tsp
Fennel seeds powdered – 1/2 tsp
Garam masala -1/2 tsp
Turmeric -1/4 tsp
Oil – 2 tbsp
Water – 1/2 cup
Coriander leaves chopped – for garnish
Black Pepper –powdered – 1/2 tsp
Salt to Taste

Method

1. Wash Mutton thoroughly in water and drain it.
2. Sauté Onion and ginger and garlic together in oil till the onion turns nicely brown.
3. Add Tomato to it and sauté for another minute.

Ingredients
Basmati rice – 2 cups
Green peas – 1 cup
Onion – 1 big/ 2 small (cut lengthwise)
Ginger- Garlic paste – 1 tsp
Green chilli -3 (finely chopped)
Bay leaf – 1
Cloves – 3
Cinnamon stick – 2
Cardamon – 2
Cumin seeds – ¼ tsp
Water – 2 cups
Coconut milk (diluted with water) – 1.5 cups
Salt – to taste
Oil – 2 tblsp
Ghee – 2 tblsp
Fried curry leaves – 8-10 (for ganish)
Corriander leaves( Cilantro) – for garnish

Method

Ingredients
Chicken Lollypops (Wings deskinned) – 500 gms.

For Marination
cornflour – 2 tblsp.
soya sauce – 2 tblsp.
vinegar – 1 tsp
Red chilli paste – 1 tsp.
Ginger paste – 2 tsp.
Garlic paste – 1 tsp.
Ajinomoto – ¼ tsp.
salt – to taste

For Batter
Maida – 6 tblsp.
Cornflour – 6 tblsp.
Coriander – 1 tblsp.
Garlic – 1 tblsp.
Ginger – 1 tblsp.
Vinegar – 1 tblsp.
Red chilli paste – 1 tblsp.
Egg – 1
Ajinomoto – 1/8 tsp.
Orange red color – 1/8 tsp.
Celery – 1 tsp.
salt – to taste
water – as required
Method

Ingredients

350 gm boneless chicken, diced

1 egg, slightly beaten

1/2 cup corn flour

1/2 tsp garlic paste

1/2 tsp ginger paste

1 Tbsp salt or to taste

Oil for deep frying

2 cups onions, thickly sliced

2 tsp green chillies, thickly sliced (remove seeds if too hot)

1 Tbsp soy sauce (adjust according to strength)

2 Tbsp vinegar

Green chillies, slit, for garnish

Method

Ingredients:

2 boiled potatoes (mashed)
1 small beetroot (peeled and grated)
½ a cup peas (boiled)
2 green chillies (finely chopped)
½ tsp chilli powder
½ tsp turmeric powder
½ tsp black pepper powder
½ garam masala powder
1 tsp ginger paste
Besan or cornflower for binding
Salt to taste

Procedure:

Put the mashed boiled potatoes in a bowl. Add the grated beetroot, boiled peas and finesly chopped green chillies. Then add all the dry masalas to the vegetable mixture along with the ginger paste and mix it thoroughly.

Ingredients

7-8 Bread slices

1 or 2 Red Chilly

1/4 tsp Cumin

A pinch of Turmeric powder

4-5 Curry leaves

1 tbsp of Oil

1/4 tsp Mustard

1/4 tsp urad Dal

1 Onion

1 tbsp Tomato ketchup

1 tsp Sugar

A pinch of Asafoetida (hing)

Salt

Method

Cut bread into small edges, leaving out the edges.

Heat oil in a fry pan.

Temper with mustard, cumin, red chilli, curry leaves, asafoetida and urad dal.

Put chopped onions and fry till it turns slightly golden brown

Then mix it with tomato ketchup, turmeric powder, salt and combine.

Ingredients

1 cup Pasta

6-8 tsp Pasta Sauce

1 Onion

1 Tomato

1 Capsicum

Salt

1/2 Black Pepper

5 tsp Olive Oil

Method

Cook pasta in a pan after heating water adding 1 tbsp of olive oil, for 10-15 minutes.

Drain the excess water, after removing the the pasta from heat.

Cut onions, tomatoes and bell pepper into small size.

Heat oil in a pan; add onions, tomatoes and bell pepper and fry them till golden.

Then add pasta, black pepper and salt and stir well.

Then add pasta sauce, mix well. Cook until the vegetables becomes tender.

Ingredients

200 ml(4/5 cups) of Milk

250 grams of Sugar

250 grams of Cashew nuts

Procedure

In a blender finely meld or mix together cashew nuts and milk.

Transfer this paste into a cooking vessel.

Add sugar into it and cook it over a low flame till the sugar dissolves, and bring it to a boil.

Keep stirring till this mixture accumulates together and becomes dough like (shape).

Remove from flame, cool enough a bit and then roll on to a greased surface with a greased rolling pin to ¼ cm/1/8″ thickness.

Allow it to cool.

Ready to serve.

Ingredients

3 to 4 Slices of Bread

2 tsp chopped Coriander Leaves

1 Green Chili, squarely cut

1/2 tsp minced Ginger

1 tsp Salt

1/4 tsp ‘Garam Masala’ (ground spices)Powder

1 pinch Turmeric Powder

1 pinch Chill Powder

1/2 cup finely grated Carrot

1/2 cup chopped Onion

1/2 cup grated Zucchini or Cucumber

Preparation

Heat the Oil in a frying pan.

After adding all the vegetables,fry it for 4-5 minutes and sprinkle salt and continue stirring until they achieve a fine texture.

In the water dip the bread slices and remove it instantly.

Ingredients

4 tbsp sliced Almonds

1 tbsp Honey

1 tsp ground Cinnamon

1/2 cup Almond Butter

4 tbsp Raisins

8 slices Whole Grain Bread

Directions

Together in a bowl mix almond butter, honey and cinnamon.

Spread the almond butter mixture finely in a slice of bread

Then sprinkle one tbsp of raisins and almonds over it

Then put the other slice of bread on it.

Serve it with ketchup or any chutney.

Ingredients
• 500 g Chicken
• 200 g Brinjal
• 3 tbsp Chicken Masala
• 1 big Onion (chopped)
• 1 big Tomato (chopped)
• Few Curry Leaves
• Salt (to taste)
• 4 tbsp Oil

How to make

Mix chicken with chicken masala in a bowl and keep it for 15 mins.

Heat oil in a pan and fry the onions.

Stir in chicken and flavour with salt.cook it for 5-7 mins.

Slice the brinjal into small pieces and add to the chicken.

Cook for another 4-5 mins.

Add in tomato, curry leaves and enough water to cover the chicken.

Ingredients

• 1 kg Chicken
• 1 large Onion (chopped)
• 1 large Tomato (chopped)
• 3 tsp Coriander Powder
• 1½ tsp Chili Powder
• ½ tsp Turmeric Powder
• ¾ tsp Garam Masala
• ½ cup Coconut Milk
• 4 tbsp Oil
• 2 tsp Ginger-Garlic Paste
• Salt (to taste)
• Coriander Leaves (chopped)

How to make

Heat oil in a pan and fry onion till the colour change,stir in ginger garlic paste in it and cook an low flame.

Add tomato in it and cook for 2 mins.add coriander powder, chilli powder,garam masala and turmeric powder.

Ingredients

• 250 gm Paneer
• 2 Onions (blanched and pureed)
• 2tbsp Butter
• 3 tbsp Tomato puree
• 1 tsp Ginger garlic paste
• 2 tbsp Cashew nut paste
• 2 tbsp Kashmiri chili powder
• 1 tsp Coriander powder
• 1 tsp Turmeric powder
• 1 tsp Garam masala
• 1 Cup Fresh cream

How to make

Dice Paneer into small cubes and fry. Soak them in warm water for some time to make them soft.

Heat butter in a kadai and put the onion puree and sauté till they turn light brown in color.

Ingredients

• 2 cup Wheat Flour
• 1/4 cup Maida
• 2 tbsp Milk
• 2 Eggs (beaten)
• 1 tbsp Water
• 2 tbsp Ghee
• Salt to taste
• 1 pinch Red Chilly Powder

How to make

Mix flour, all purpose flour and salt together in a bowl. To form soft dough, add hot water slowly and knead it.

Cover the dough with a muslin cloth and leave for 15 minutes.

In the meanwhile, mix the beaten eggs, milk, salt and chili powder thoroughly. Keep it aside.

After the due time, divide the dough into equal golf ball size balls.

Ingredients:

½ cup All-Purpose Flour (Maida)
¼ cup unsweetened Cocoa Powder
1 1/3 cups Sugar
Salt (to taste)
1 tbsp Vanilla Extract
½ cup Butter (melted)
2 Eggs

How to make Sticky Chocolate Cake:

Preheat the oven to 300°F. Grease an 8″ pie plate with little butter.
Strain together flour, salt and cocoa powder into a bowl.
Take sugar and eggs in a seperate bowl and beat well.
Put in flour mixture and mix until well blended.
Mix in vanilla extract and butter. Blend well.
Transfer the mixture into the pie plate.

Ingredients

• 40g Dried coconut
• 200g All-purpose flour (Maida)
• 175g Icing sugar
• 115g Melted butter
• 3 tbsp Almonds
• 1 tsp Baking powder
• 5 Egg whites
• 12 Raspberries

How to make

Mix mix coconut, flour, sugar, baking powder and almond, in a bowl.

Stir melted butter into the mixture.

Whisk egg whites into the same.

Pour the mixture into the cupcake cases, and place a raspberry on top of each cupcake.

Make sure the oven is already pre-heated to 190oC.

Bake this mixture for 12 to 15 minutes.