Recipes

Ingredients
Chicken – 500 gms
Onion – 500 gms (chopped)
Ginger garlic paste – 2 tblsp
Garlic – 10 cloves
Chilly Paste – 1 tblsp
Tomatoes – 2 (chopped)
Green/Red Chillies – 10-12
Turmeric Powder – 2 tsp
Cumin Powder – 1 tsp
Chilly Powder – 1 tsp
Mustard Oil – 1 cup
Curd – 1/2 cup
Salt – to taste

Method
1. Wash chicken pieces and apply some oil, salt and turmeric powder on it. Let it marinate for half an hour.
2. Heat the remaining oil in a kadai and fry the onions till golden brown.
3. Next add the garlic cloves, 5-6 green chillies and tomatoes.

Indulge in the sweetness of this Bengali delicacy!

Ingredients:

Pineapple, 1 medium
Ginger, 1/2 inch piece
Sugar, 1 tablespoon
Raisins, 2 tablespoons
Panch phoran, 1 teaspoon
Red chillies, crushed, 1/2 teaspoon
Salt, to taste

Procedure:

Peel and cut pineapple into small pieces.
Peel, wash and grind ginger.
Cook the pineapple with ginger paste.
Add sugar and raisins to the pineapple and continue to cook.
Add one teaspoon of paanch phoron powder, crushed red chillies and salt to taste.
Add half a cup of water and cook for five minutes on low heat.

Ingredients
Chicken/Turkey – 1 lb (cut into pieces)
Onion – 1 (sliced)
Kuskus – 2 tblsp
Cashews – 4
Corriander seeds – 1 tblsp
Green chilly – 5-7
Cumin seeds – 1 tblsp
Coconut – 1/2 cup (grated)
Yogurt (Curd) – 1/2 cup
Ginger-Garlic paste- 2 tsp
Cardomon – 3
Fennel seeds – ¼ tsp
Bay leaf – 1
Cloves – 2
Cinnamon sticks – 1
Oil – 2 tblsp
Salt – to taste
Cilantro – for garnish

Method
1. Soak kuskus in 1 cup warm water for 10 minutes and then grind it with green chillies, coriander seeds, cumin seeds, cashews,cardamom and coconut. Keep it aside.

Ingredients

Avocado – 1
Milk – 2 cups
Sugar – 4 tblsp
Ice cubes – as needed

Method
1.Using a sharp knife cut lengthwise around the avocado. Follow the contour of the avocado by letting the knife blade touching the large pit to get 2 halves.
2. Pull the two lengthwise pieces apart gently.
3. Using a knife, remove the pit. Use a spoon to scoop out the flesh.
4. Add the flesh along with milk, sugar and ice cubes.
5. Blend everything well to get a creamy milkshake. Serve as a yummy yummy refreshing drink.

Ingredients
Chicken – 1 lb (boneless skinless, cut into small cubes)
Oil – 2 tblsp (preferably sesame oil)
Sesame seeds (white) – 2 tblsp
Ginger – 1 tsp (minced)
Veggies – 1 cup (chopped lengthwise optional). Any veggies like spring onion, bell peppers etc can be used.

Sauce Ingredients
Chilly garlic sauce – 1 tblsp
Soy sauce – 2 tblsp
Vineger – 2 tblsp
Water/Chicken Broth – 1 1/2 cup (or as needed)
Salt – as needed

Optional Ingredients
Corn Starch – 2 tblsp (to thicken the sauce)
Honey – (to add some sweetness to the sauce)

Method

(Cauliflower Manchurian)
Ingredients
Batch-1
Cauliflower – 1 Big
All purpose flour (Maida) – 2 tblsp
Corn flour (or corn starch) – 2 cups
Chilli powder – 2 tblsp
Pepper powder -1 tsp
Salt – 1 tsp
Water- as needed to make a thick batter

Batch-2
Onion – 1(Sliced)
Grlic – 3-4 cloves (finely chopped)
Ginger – 1″(finely chopped)
Colored peppers – (as needed)
Green chilli – 1 or 2
Tomato sauce – 4 tblsp
Chilly sauce – 1 tblsp (or as per your spice level)
Soy sauce – 3 tsp
Oil -2 tblsp

Method
1.Seperate the florets and put in hot water for 5 minutes.

Ingredients
Basmati Rice – 2 cups (soaked for atleast 10 minutes and drained)
Onions – 2 (chopped)
Tomato – 1 (chopped)
Green Chillies – 5-6 (chopped)
Ginger garlic Paste – 1 tblsp
Coconut Milk diluted with water – 1.5 cups
Chicken Stock – 1.5 cup
Yogurt – 1/2 cup
Mint Leaves (Pudhina) – handful
Cilantro (Corriander Leaves) – handful
Whole Garam Masala – (2 Bay Leaf, 4 cloves, 2 cinnamon sticks, 3 Cardamom, 1 Star Anise)
Cumin Seeds – 1 tsp
Fennel Seeds – 1 tsp (crushed)
Saffron Strands – 2 pinches (you could also use kesari powder or orange food colour instead)

Ingredients
Spinach – 3 cups (chopped)
Water – 3 cups
Ginger – 1 tblsp
Garlic – 3-4 cloves
Bay Leaf (Tejpatta) – 1
Milk – 1 cup
Pepper powder – 1 tsp.
Veg seasoning – 1 / Veg broth – 1 can
Salt – to taste
Corn starch – 1½ tblsp
Grated paneer/ Grated cheese/ Grated egg white – for garnishing

Method
1. Boil spinach in water for 5-7 minutes with bay leaf (tejpatta), ginger & garlic (I tried it in micro for 5 mins and it retains the nice green color of the spinach).
2. After letting it cool, blend it all & then strain it.

Good ol’ lemonade with the hint of ginger!

Ingredients:

Ginger, minced, 2 tablespoons
Lemon juice, 1/4 cup
Sugar, 1 cup
Ice cubes, as required
Lemon, sliced thinly, for garnishing

Procedure:
In a small pan stir together two cups of water with the sugar and ginger.
Bring the mixture to a boil, stirring until the sugar is dissolved. Simmer it for three minutes.
Strain the syrup through a fine sieve set over a bowl and let it cool.
In a jug, combine the cooled syrup, three and a half cups of water and the lemon juice.
Stir the lemonade well.

Ingredients
Basmati Rice – 2 cup
Saffron – 1 tsp
Nuts (Cashews, Almonds, Pistachios, Walnuts etc) – 1 cup
Dried Fruits (Black Raisins, Golden Raisins, cranberries, pineapple, papaya etc) – 1 cup
Fresh fruits (Pomogranate, Grapes, Apple ) – 1 cup
Whole Garam Masala – (1 bay leaf, 1 cinnamon stick, 1 cardomon, 3 cloves)
Black Cumin – 1/2 tsp
Fried Onions – 1/2 cup
Ginger garlic paste – 1 tsp
Cilantro – handful
Mint – handful
Sugar – 1 tblsp
Corriander- Cumin Powder – 1 tblsp
Milk – 1/4 cup
Oil – 2 tblsp
Ghee – 1 tblsp

Preparation Steps

Ingredients
Chicken Breast – 1 lb (2 big breasts)
Egg – 1
Salt – 1/2 tsp
Ground Black Pepper – 1/4 tsp
Corn Starch – 2 + 1 tblsp
Water – 1/4 cup
Green Onions – 3 stalks (finely chopped)
Dried Red Chilly – 4 (deseeded and chopped)

Sauce Mix
Orange Juice (preferably fresh squeezed) – 1.5 cup
Ginger (grated) – 1/2 tsp
Garlic (Grated) – 1 clove
Brown Sugar – 4 tblsp
Soy Sauce – 2 tblsp
Chili Garlic Sauce – 1 tblsp
Sesame Oil – 1 tblsp
Salt – to taste

Method
1. Clean the chicken and cut it into small pieces.
2. Mix the chicken with salt, pepper and lemon juice.

Ingrdients
Channa Masala (Chole) – 2 cups
Pasta – 2 cups
Salt – as needed
Chilly Powder – 1/2 tsp
Cilantro – for garnish

Method
1. Cook and drain the pasta as per the package instructions. Any shape of pasta could be used. Different pastas have different cooking times.
2. Heat the channa masala gravy with little extra salt and chilly powder. This is to flavour the pasta. If you do not have leftover channa masala, you can make it from scratch.
3. Toss the cooked pasta with the gravy and mix it nicely.
4. Finally toss in the finely chopped cilantro and serve hot.

The papaya should be ripe at the same time should be firm enough to grate the same.

Ingredients:
1 cup Grated papaya
1 cup Milk
3-4 tsp Sugar
1 tsp Ghee
Cardamom powder (optional)

Dry fruits, Charoli etc. for garnishing

Method:
1. Heat a kadai and add the grated papaya and saute for two minutes.
2. Add the milk, sugar and keep on stirring in medium flame till it starts leaving the sides of kadai.
3. Transfer it in a bowl and garnish with dry fruits.
4. Serve hot or cold as you wish.

Ingredients
Coating-1
All purpose Flour-1/2 Cup

Coating-2
Eggs (beaten) – 2
Milk – 1 1/2 cups
Soy sauce – 1/2 tsp.
Knorr chicken bouillon – 1 tsp.
Freshly chopped parsley – 1 tbsp.
Garlic (minced) – 2 large cloves

Coating-3
All purpose flour – 1 cup
Fine bread crumbs – 3/4 cup
Salt – 1/2 tsp.
Garlic powder – 1/2 tsp. (not salt)
Onion powder – 1/4 tsp. (not salt)
Paprika – 1/2 tsp.
Black pepper – 2 tsp.

Frying
Cooking oil – 5-6 cups
Chicken – 2 lb (cut in pieces)

Method
1.Mix each coating ingredients in seperate bowls.

Ingredients
Oats – 1 cup
Onion – 1/2 (finely chopped)
Green Chilly – 1 (finely chopped)
Garlic – 1 clove (minced)
Salt – to taste
Pepper powder – a pinch
Water- 1 cup
Milk – 1 cup
Oil – 2 tsp
Cilantro – for garnish

Method
1. Heat oil in a pan and saute the onions, green chilly and garlic till they begin to sweat.
2. Now add the oats and fry along with it for 2 minutes.
3. Add salt and water and let it come to a boil.
4. Now add the milk and pepper powder to it and bring to a boil.

Ingredients
Corn(fresh or frozen) – 1 cup
Channa Dal – 1 cup
Onion – 1/2 (chopped)
Ginger – 1″ piece (grated)
Red/Green chillies – 4-6 (chopped)
Turmeric powder – 1/2 tsp
Cumin seeds – 1/4 tsp
Asaefoetida – a pinch
Curry Leaves – 1 spring (finely chopped)
Salt – to taste

Method
1. Soak the channa dal for atleast an hour. Drain and coarsely grind it .
2. To this add the corn, onion, red chillies, ginger, cumin seeds, turmeric, curry leaves, asaefoetida and salt.
3. Make balls out of the above mixture, shape them as vadas or cutlets.

(Eggless Fingermillet Cookies, Khelvaragu Biscuit, Nachini Nankhatai)
Ingredients
Ragi Flour – 2 cups
Sugar – 3/4 cup (powdered)
Dalda/Butter/Ghee – 1 cup (soft and at room temperature)
Cardomon – 2 pods (crushed/powdered)
Baking Soda – 1 tsp
Salt – a pinch

Method
1. Dry roast the ragi flour for about 10 minutes until a nice aroma comes out. Do this on a very low flame to prevent the ragi from getting burnt.
2. Add sugar, butter/ghee, baking soda and crushed cardomon to this and mix well.

(Desi Pasta, Spicy Pasta, Pasta cooked with indian spices)
Ingredients
Pasta – 1 cup
Water – 3 cups
chopped onions – ¼ cup (Finely chopped)
tomatoes- ¼ cup (finely chopped)
Ginger-garlic paste – 1 tsp
Green chilly- 1 (finely chopped)
Chilly powder/ hot sauce – 1 tsp
Garam masala – ¼ tsp
All purpose flour (Maida) – 1 tblsp
Milk – 3 tblsp
Oil- 2 tsp
Salt- to taste
Coriander leaves- for garnishing

Method
1. In a deep pan heat water and bring it to a boil.
2. Add pasta and let cook for 8 minutes, until it is fully cooked (soft but firm).
3. Drain the water and keep aside.

Ingredients
Cornmeal – 2 cups
Sour Yogurt – 2 cups
Carrot – 1 (grated)
Cilantro – handful (finely chopped)
Curry Leaves – 1 strand (finely chopped)
Water – as needed for batter
Oil- 2 tblsp
Cumin seeds – 1 tsp
Mustard seeds- 1 tsp
Channa dal- 1 tsp

Method
1. Heat oil in a pan and splutter the mustard seeds, cumin seeds and channa dal.
2. Add the corn meal to this and roast it for few minutes. This step is optional but gives a nice nutty flavour. If you are in a hurry, skip this step.

Ingredients:

Strawberries
Melon
Pineapple
Blueberries
Red Grapes
Green Grapes

How to make:

1. Cut the strawberries in half.
2. Cut the melon and pineapple into 1 inch chunks.
3. Starting with the strawberries, thread the fruit onto wooden skewers.
4. Try to experiment with the colours and shapes of the fruits used.
5. Serve with yogurt or chocolate sauce.

Ingredients
Chicken ½ kg (boneless)
Tandoori masala 2 tbsp
Lemon juice ¼ cup
Ginger garlic paste 1 tbsp
Yogurt 2 tbsp
Oil as required
Cooked paratha 4
Onion rings 1
Green chili 1 tbsp
Yogurt 2 tbsp
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Cooking Directions
Marinate chicken with tandoori masala, lemon juice, ginger garlic paste and yogurt.
Heat oil in a grill pan and cook marinated chicken until ready.
Place chicken pieces on each parathas.
And add onion rings and green chilies.
Add 1 tsp yogurt and roll it.
Enjoy with chutney.

Ingredients

250 g Ladyfingers (chopped)
1 Onion (chopped)
1 stalk of Curry Leaves
3 tbsp grated Coconut
½ tbsp Coriander (chopped)
½ tsp grated Ginger
1 tbsp broken Cashew Nuts
5 whole Red Chilies
1 tsp Cumin Seeds
1 tsp Mustard Seeds
1 tsp Urad Dal
¾ cup Curd (beaten)
¼ Red Chili (crushed)
¼ tsp Turmeric Powder
Salt (to taste)
2 tbsp Oil
How to make Crispy Bhindi

Grind coconut and cashews together.
Heat oil in a pan and deep fry ladyfingers until they turn crispy. Drain the oil and keep the fried veggies aside.
Fry mustard seeds and dal in the same oil.

Ingredients
For The Apple-cinnamon Flavouring
2 cups peeled and chopped apples4 tbsp sugar1 tsp cinnamon (dalchini) powder
For The Ice-cream
2 cups milk1/2 cup sugar1 cup milk powder1 cup fresh cream
Directions
1
For the ice-cream
¤ Put the milk and sugar to boil in a pan and simmer till the sugar has dissolved
¤ Remove from the fire, add the milk powder and whisk well. Cool completely.
¤ Add the cream and mix well.
¤ Pour into shallow containers, cover and freeze till slushy.
2
For the apple-cinnamon flavouring

Ingredients
1 tsp dried fenugreek leaves (kasuri methi)
4 cups chopped spinach (palak)
2 cups chopped fenugreek (methi) leaves
2 tbsp oil
1 tsp cumin seeds (jeera)
1/4 cup chopped onions
1/4 tsp asafoetida (hing)
a pinch turmeric powder (haldi)
1/4 tsp chilli powder
1/4 tsp coriander (dhania) powder
1 tsp ginger-green chilli paste
salt to taste
1 cup paneer (cottage cheese) , cut into 25 mm. (1″) cubes
1/4 tsp garam masala
Directions
1Roast the dried fenugreek leaves in a pan till crisp. Keep aside.

Tomato Chutney is hot and tangy. It is a new variety of chutney recipe for idli and dosa.
Prep Time: 5 minutes
Cook time: 5 minutes
Yield: 3
Ingredients:
Tomato – 3 medium sized, chopped
Urad Dhal – 1 teaspoon
Garlic Cloves – 3 no, chopped
Green Chilli – 6-7 no, slit into two pieces
Mustard Seeds – 1/2 teaspoon
Curry Leaves – 5-6 no
Tamarind Paste – 3/4 teaspoon
Salt – to taste
Oil – 2 tablespoon
Instructions:
Heat 1 tablespoon oil in a pan, add green chillies, garlic and saute for less than a minute.
Add tomatoes and cook until it is mushy.