Recipes

Ingredients
Murrel Fish 200gm
Corn Flour 100gm
Chicken Broth Powder 20gm
Kikkoman Soya Sauce 50gm
Chilly Paste 25gm
Star Anise 10gm
Brown Sugar 25gm
Oil 150ml
Garlic 20gm
Ginger 20gm
Green Chilly 10gm

METHOD
• Marinate murrel fish with salt & pepper and add corn flour enough to coat it lightly
• Heat oil in a pan and deep fry the fish
• Again heat oil in a pan. Add star anise, chopped ginger , garlic, green chillies, chicken broth powder, Kikkoman soya sauce and chilly paste
• Cook it for 2 mins
• Add fried fish and toss well

Ingredients
Murrel Fish 150gm
Basil 5gm
Refind Flour 20gm
Eggs 2Nos
Dijon Mustard 25gm
Mayonnaise 20gm
Cornichons 10gm
Flat Parsley 5gm
Olives 5gm
Capers 5gm
Salt To Taste
Black Pepper 1tsp
French Fries 50gm
Fish n Chip Pepper 1tsp
Oil 20ml

METHOD
• Prepare batter with refind flour, egg, salt and water. Leave it for 30 mins to ferment
• Season fish with Dijon mustard paste, salt and pepper
• Take oil in pan and heat
• Dip fish in batter and deep fry till fish become golden
• Also fried French fries

Ingredients
Sesame bun 1No
Cheddar Cheese 20gm
Tomato 20gm
Mayonnaise 10gm
Mustard Paste 5gm
Lettuce Leaves 20gm
House Salad 20gm
French Fries 50gm
Oil 100ml
Salt To Taste
White Pepper Powder 10 gm
Chickpea Patty
How to make chickpea patty:
Ingredients
Chickpeas 100gm
Beans (Finely chopped) 20gm
Carrot (Finely chopped) 20gm
Oil 2tsp
Bread Crums 2tbsp

Method for make chickpea patty
• Soak Chickpeas over night
• Cook chickpeas in pressure cooker for 15 mins
• Cook beans and carrot for 5 mins

Ingridients
Bread Slice 3 Nos
Yellow Pepper Powder 10gm
Red Pepper Powder 10gm
Mayonnaise 30gm
Lettuce Leaves 20gm
House Salad 20gm
French Fries 50gm
Salt To Taste
White Pepper Powder 10 gm
Butter 20gm

METHOD
• Spread butter on bread slices
• Arrange all vegetables on one bread slice including lettuce leaves
• Sprinkle some salt and pepper

If you love tangy flavour, then do try out Imli Chutney.

Ingredients:

200gms Tamarind (Imli)
300gms Jaggery (Gud) grated
2 tsp Roasted cumin (Jeera) Powder
2 tsp Red chili powder
Salt To Taste
1 tsp Black salt
1 tsp Garam masala

Procedure:

Add 5 cups of water to tamarind and bring to er the flame and cook for 10 minutes.
Strain it and add the jaggery, chilli powder, cumin powder, salt, garam masala and mix well.
Cook again on medium flame till jaggery dissolves completely and the chutney gets semi thick(not too thick)

Want to make the perfect Tandoori Chicken. Try this recipe.Ingredients:

800 gms Chicken
1 tsp Green chilli paste
1 tsp Garlic paste
1 tsp Ginger paste
1 tsp Red chilli powder
1 tsp Garam masala powder
1/2 Cup Yogurt
2-3 tbsp Lemon juice
Oil
Salt (according to taste)

Procedure:

Prick chicken diagonally with knife.

Mix red red chilli powder, salt and lemon juice altogether and apply it over the chicken.

Marinate it for 1 hour.

Add ginger, garlic and green chilli paste to the churned out yogurt. Also add garam masala and mix well.

Ingredients

500 gm Yogurt
1/2 cup Strawberry (crushed)
1/4 cup Milk
2 tbsp Honey
1 tbsp Custard Powder
2 tbsp Sugar
Fresh strawberries for garnishing

How to make Strawberry Yogurt

Mix milk, custard powder and sugar in a pan.
Cook over medium flame while stirring continuously.
When the mixture thickens and turns creamy, put off the flame.
Allow it to cool down it for some time.
Combine the above mixture, honey, yogurt and strawberry crush into a blender.
Blend it into a fine paste, chill.
Garnish with fresh strawberries and serve.

Ingredients

1 Cucumber
1 Onion
1 Potato
Salt to taste
Oil for frying
1 small Gourd
½ cup Rice Flour
1-½ cup Gram Flour
8-10 Ajwain Leaves
½ tsp Cumin Seeds
½ tsp Turmeric Powder
How to make Bhajias

Cut the vegetables but dp not slice them too thick or too thin.
Mix rice flour, gram flour, salt, cumin seeds, and turmeric powder in a bowl. Add enough water to make a batter of thick consistency.
Heat the oil in a pan. When oil gets heated, add a tablespoon of it to the batter and mix it the ingredients well.

Ingredients
Capsicum ( Bell Peppers) – 4
Frozen Corn – 1/2 cup (fresh corn can be used too)
Green Peas – 1/2 cup
Onion – 1 (finely chopped)
Garlic – 1 clove (minced)
Tomato – 2 (diced)
Chilly powder – 1 tsp
Corriander powder – 1 tsp
Garam masala – 1/4 tsp
Turmeric powder – 1/4 tsp
Salt – to taste
Cheese – 1/4 cup
Oil – 1tblsp

Method
1. Wash the capsicum and cut the top off near the stem. Remove and discard the seeds and pith.
2. Heat oil in a pan and spluter some cumin seeds.
3. Saute the onions and garlic slightly till it begins to sweat.

Ingredients
Chicken – 2 lbs (boneless, skinless and chopped into very small pieces)
Onion – 4
Tomato – 1 (chopped)
Green Chillies – 3 (minced)
Ginger – 2″ piece (minced)
Garlic – 8-10 (minced)
Turmeric Powder – 1/4 tsp
Chilly Powder – 1 tblsp
Roasted Cumin Powder – 1 tsp
Garam Masala Powder – 1 tsp
Kasoori Methi Powder – 3/4 tsp
Cashew paste – 1.5 tblsp
Tomato Ketchup – 3 tblsp
Water – 1/2 cup
Oil – 2 tblsp
Cilantro – handful
Salt – as needed

Method
1. Heat oil in a pan and saute the ginger and garlic followed by the 2 chopped onions till it turns pink.

Ingredients
Wheat Flour – 2 cups
Besan – 2 tblsp
Fenugreek (Methi) leaves – 1/2 cup (finely chopped)
(You can also use other grated vegetables)
Carom Seeds (Ajwain) – 1/2 tsp
Turmeric Powder – 1/2 tsp
Red Chilly Powder – 1/2 tsp
Ginger/ Garlic Paste – 3 tsp
Green Chillies (finely chopped) – 1 tsp
Corriander Cumin Powder – 1 tsp
Corriander leaves (Cilantro) – 2 tblsp (finely chopped)
Curd – 1/4 cup
Baking Powder – 1/4 tsp
Sesame seeds – 1 tsp
Sugar – 1 tsp
Oil/ Malai – 2 tblsp
Salt – as needed

Method

Ingredients
Gram Flour (Besan) – 1 cup
Yogurt – 1 cup
Water – 1 cup
Turmeric Powder – 1/8 tsp
Asafoetida – pinch
Ginger paste – blueberry size
Green Chilly paste – 1/4 tsp (optional)
Grated Coconut – 1 tblsp
Mustard Seeds – 1 tsp
Sesame Seeds – 1 tsp
Dry Red Chilly – 1
Oil – 2 tblsp
Curry Leaves – 1 spring
Salt – to taste
Cilantro – for garnishing (finely chopped)

Method
1. Mix together the gram flour, ginger paste, green chilly paste, turmeric powder, asafoetida and required salt.
2. Add the yogurt and water gradually while stirring continuously to make a smooth paste.

Treat your taste buds with this yummy basic yellow cake.

Ingredients:

• 2 2/3 cups cake flour
• 2 t. baking powder
• 1/8 t. salt
• 1 cup (2 sticks) dairy-free soy margarine, slightly cooler than room temperature
• 2 cups granulated sugar
• 1 ½ t. vanilla extract
• 4 large eggs
• 1 cup unsweetened almond milk, soy milk or rice milk

Preparation:

Preheat the oven to 325 F. Lightly grease (with dairy-free margarine) two 8″ round cake pans, line with greased parchment and lightly flour, tapping out excess. Set aside.

Ingredients
Boneless Chicken-1 lb
Oil-2 Tblsp
Eggs-2
Salt- to taste
Nuts- 1/2 Cup( crushed/ground)

For Marination
Turmeric Powder-1 tsp
Ginger-Garlic Paste-2 tsp
Lemon Juice-2 tsp
Garam Masala Powder/Chicken masala-1/4 tsp
Oil-2 Tblsp
Chilly Powder-2 tsp
Salt-to taste

Method
1. Wash the chicken and cut into a thin layer 1 inch thick.
2. Combine the chicken with marinade ingredients to coat all the sides and keep it in fridge for atleast 1 hour. Even overnight marination will be good.
3. Beat the eggs with a pinch of salt.

Ingredients
Rava(semolina) – 1 cup(serves 2)
musturd seeds – 1/2 tsp
urad dhal – 1 tsp
chana dhal – 1 tsp
red chillies -2 cnt
curry leaves – a bunch
Onion – 1 (small)
green chillies – 2 or 3 cnt
coconut – 2tblsp(grated)
Ghee – 2 tsp
oil – 2 tsp
Water – 1 1/2 cup

Method
1. Roast the rava with few drops of ghee, till is the color starts changing.
2. Cut the onion into small pieces, G.chilli into halvess, and slightly grind the grated coconut(don’t use water to grind).
3.In a pan put the oil, then the musturd urad and channa dhal. Fry it till it becomes slight brown color.

Ingredients
Marination:
Shrimp -1 lb
Ginger Garlic Paste -2 tsp
Chilli Power -1 spoon
Garam Masala Powder -1/2 tsp
Corn flour -1 tblsp
Red food color – couple pinches/drops
Lemon juice -1 tblsp

For tossing:
Bell pepper (colored ) -1 cup (sliced lengthwise)
Curry Leaves – 1 string
Onion – 1/2 cup(Sliced lengthwise)
Chilli sauce – 1 tblsp or to taste
Soya sauce – 1 tblsp or to taste

Method
1. Clean and devein the Shrimp.
2. Mix the Shrimp with all the marination ingredients and let it sit for an hour.

Ingredients:

2 lbs boneless chicken breasts (cut into bite-size pieces)
1 -2 tablespoon olive oil
1 crushed garlic clove
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

Ingredients:

2 lbs boneless chicken breasts (cut into bite-size pieces)
1 -2 tablespoon olive oil
1 crushed garlic clove
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup

Beat the heat with this mango delight.

Ingredients:

1 kg Mango (Aam)
200 gms powdered Sugar (Cheeni)
1/2 litre Milk (Doodh)

Procedure:

Wash mangoes.
Peel and cut into small pieces.
Keep the seeds aside in a little water.
Grind the mango pieces in a mixer and strain the juice.
Mix sugar in the cold milk and add to the mango juice.
Add water for required consistency.
Serve chilled with puri or paratha.

Ingredients
Grated apple – 1 cup (fuji apple, hard ones)
Milk – 1 cup
Milk powder – 2 tsp
Sugar – 1/2 cup
Pure ghee – 1 tsp
Saffron – few strands
Cardamom powder
Food colour as per your choice
Dry fruits for garnishing

Method
1. Wash and grate the apple, transfer the same immediately in the milk to avoid discolouration of the apple.
2. In a kadai, add the ghee, milk and apple, food colour, saffron and boil.
3. The milk will start curdling due to the sourness of the apple. continue stirring.
4. When the mix becomes dry, add the sugar, stir continously.

Ingredients
Turkey/Chicken – 1 lb (boneless, skinless)
Onion – 1 (chopped)
Tomato – 3-4 (chopped)
Cashews/Almonds – 5-6
Ginger garlic paste – 2 tsp
Green chilly – 1 (chopped)
Kasoori Methi – 1/2 tsp + 1/2 tsp
Fresh Cream ( or Heavy cream) – 1/4 cup
Chilly powder – 1/2 tsp + 1/4tsp
Corriander cumin powder – 1 tsp + 1/2 tsp
Turmeric powder – 1/4 tsp
Garam masala – 1/4 tsp
Cumin seeds – 1/2 tsp
Cilantro – for garnish
Butter – 2 tblsp
Salt – to taste
Oil – 2 tblsp

Ingredients-1
Fish fillets/pieces – 1 lb
Tamarind juice – made from 2-3 tamarind (lemon sized tamarind ball or 1 tblsp of tamarind pulp)
Tomato – 1 (optional)
Asafoetida – 1/4 tsp
Mustard seeds – 1/2 tsp
Curry leaves – 1 strand
Oil (preferably coconut oil/sesame oil) – 3-4 tblsp
Green Chillies/banana peppers – (2 for garnish)
Cilantro – for garnish
Other veggies that can be added – Brinjal pieces, drumstick, banana peppers or raw mangoes
Salt (preferably sea salt) – to taste

Ingredients-2 (12 spice)
Dry/Fresh Coconut – 3 -4 tblsp
Corriander seeds – 2.5 tblsp

(Spicy Cookie)

Ingredients
All purpose flour (Maida) – 2 cups
Butter/Ghee – 3/4 cup (at room temp.)
Chilly powder – 1 tsp
Ginger – 1″ piece (minced)
Cumin seeds – 1 tsp
Green/Dry red Chillies – 1 or 2 (minced)
Curry leaves – 2 strands (minced)
Baking Soda – 1/2 tsp
Asaefoetida – a pinch
Salt – 1/2 tsp ( or to taste)
Sugar – 2 tsp

Method
1. Mix all the above ingredients together in a bowl to get a nice dough like chappatti dough.
2. If the dough is not moist enough add 2-3 tblsp of curd.
3. Grease an aluminium foil and roll out the dough into a big circle 1 “thick.

Ingredients

1 Mango
1 tbsp Sugar
1 cup Yogurt
2-3 strands Saffron (kesar)
A pinch of Green Cardamom Powder
How to make Aam Ki Lassi

Wash the mango properly, peel it and remove its shell.
Grind its flesh into a mixer to make a paste out of it and transfer it into a glass bowl.
Take yogurt, sugar and ice cubes and blend it properly in the same mixer for a minute.
Add the mango paste and blend again for half a minute on minimum speed.

Suggestions

Garnish with saffron strands and serve chilled.

Ingredients
Cooked rice / Old bread pieces/ Old cake pieces- 1 cup
Eggs – 3 (beaten)
Milk – 2 1/2 cups (or use coconut milk)
sugar – 3/4 cup
salt – a pinch (optional)
vanilla essence – 1 tsp
Lemon Zest – 1 tsp (optional)
Raisins – 1/2 cup
Nutmeg powder- 1 tsp
Cinnamon powder – 1 tsp

Rice Pudding

Method
1. Mix all the ingrediants in a large mixing bowl.
2. Pour into a buttered baking dish.
3. Place the baking dish in a big baking pan filled with water.
4. Bake for 45 minutes in the oven preheated to 350 degrees.

Ingredients
Batch I
Gram flour(Besan) – 1 1/2 cup
Sugar – 3-4 tsp
Oil – 1 tblsp
Citric acid – 1/2 tsp
soda-bi-carb( Baking Soda) – 1/2 tsp
Salt – to taste
Lemon juice – 3-4 drops

Batch II
Oil – 1 tblsp
Cumin seeds – 1/4 tsp
Mustard seeds – 1/4 tsp
Sesame seeds – 1/4 tsp
Asafoetida – a pinch
Curry leaves – 5-6
Water – 1/2 cup
Sugar – 1 tsp
Cilantro – for garnish
Grated coconut – for garnish
Sev – for garnish

Method
1. Mix all the ingredients from batch I in a bowl with water enough to make a thick paste.
2. Blend it well with a hand blender or with hand.