Recipes

Ingredients :

500 gms paneer
100 gms capiscum
2 tsp coriander seeds
5 whole red chillies
½ tsp dry fenugreek leaves
2 chopped green chillies
2 tsp chopped ginger
4 chopped tomatoes
2 tbsp chopped coriander
3 tbsp ghee
Salt to taste
6 cloves garlic mixed with water for the paste

Method :

Slice the paneer and capiscum into thin long strips.
Pound the coriander seeds and chillies together.
Heat the ghee add the garlic paste and cook on a slow flame for a few seconds.
Add the capiscum and the pounded spices and cook on a slow flame for a few seconds.

Ingredients :
2-2.5 pounds of chicken cut into pieces
3 tbsp of pepper powder
3-4 flakes of garlic paste
A small piece of ginger paste
Some dry coconut
unsalted butter
A few sticks of cinnamon.
Some cloves
A few cardomom seeds
2 small tomatoes
2-3 tsp coriander powder
2 Medium onions
1 tsp chilli powder
A little haldi powder
1 tsp cumin seeds powder Coriander leaves to garnish
Salt to taste

Method :
Smear 2 tbsp of pepper powder and salt on the chickenpieces.
Pierce the chicken pieces with a fork and let the chicken marinate for a few hours.

Ingredients :
1 whole chicken,cut into small pieces
4 tablespoons oil
1/2 cup onions, sliced
1 1/2 cups tomatoes, peeled and sliced
2 tablespoons fresh coriander leaves, chopped
1 tablespoon ginger paste
1 tablespoon garlic paste
4 teaspoons garam masala powder
2 bay leaves
4 whole red chilies
2 teaspoons coriander seeds
1 teaspoon red chili powder
salt (optional)

Method :
Grind corriander seeds and whole red chillies into a coarse powder.
Heat oil in a kadai.

(A Kadai is a not-so-shallow not-so-deep frying pan, of fairly heavy grade aluminum)

Add bay leaves.

Ingredients :
6 cups boiled Basmati rice
1 cup chicken
1/2 cup prawns cooked
1 egg
1/4 cup capsicum cut into fine strips
1 cup regular onion, chopped fine
1 cup spring onions, chopped fine
2 tablespoons of ginger-garlic paste
1 cup of mixed vegetables
soya sauce
chilli sauce

Method :
Make sure the rice isn’t overcooked or mushy.
Add a little oil when boiling so that it doesn’t stick together.
Fry the regular onions till light brown.
Add ginger-garlic paste and fry.
Add the rice and fry with soya sauce to taste.
You can add a little chilli sauce if you want.

Ingredients :
1 whole chicken,cut into small pieces
1 cup yoghurt
6 onions, chopped
1 ginger
10 cloves of garlic
6 cloves
2 cinnamon
cardamoms
10 cashewnuts
10 almonds
1 cup coconut milk
½ cup oil
Salt to taste
½ tsp turmeric
chilli powder to taste

Method :
Make a paste of the ginger, garlic, cloves, cinnamon, cardamom, cashews and almonds.
Heat oil in a big vessel, add the chopped onions. Fry them till they turn golden. Then put the ground masala and fry very well.
While frying this paste, add 3-4 tbsp of water you will notice that oil floats on top.

Ingredients :

¾ cup besan, coarsely ground
¾ cup powdered sugar
1/3 cup ghee
¼ tsp elaichi powder
2 to 3 drops saffron colour

Method :

Combine together the sugar and saffron colour. Keep aside.
Dissolve the ghee in a kadhai, put the besan and cook over a low flame and keep on stirring continuously till it becomes golden brown in colour.
Put the elaichi powder and stir well.
Take out from the fire and pour on a thali. Cool completely.
Combine together the gram flour mixture and sugar.
Divide into 7 equal parts and shape into laddus.

This is a traditional dish relished during Diwali.

Ingredients:

200 gms almonds, soaked and peeled
120 gms of powdered sugar a few drops of yellow colour

Procedure:

1. Grind the almonds to a very fine paste. Mix sugar and almond paste in a heavy pan.

2. Cook on low flame, stirring continuously. Take care that the paste does not stick to the bottom of the pan. Cook till the paste begins to leave the sides. Remove from the stove and allow to cool till mixture can be handled.

Primarily a north Indian dish, Shahi Paneer is soft cottage cheese cooked in thick creamy gravy.

Ingredients:

• 250 gm Paneer
• 1/4 cup Beaten curd
• 1/2 cup Milk
• 1 1/2 cup Tomatoes, finely chopped
• 1/2 cup Onion, chopped into strips
• 1/2″ piece Ginger, finely chopped
• 2-3 Green Chilies, finely chopped
• 2-3 Cardamoms, crushed
• 1/2 tsp Garam Masala
• 1/2 tsp Red Chilli Powder
• 2 tsp Tomato Sauce
• 3 tsp Ghee or butter
• 1/2 cup Water
• Salt to taste

For Garnishing:

• 2 tsp Grated Paneer
• 1 tsp Coriander Leaves, chopped

Soft cheese dumplings stuffed with dry fruits, Kheer Mohan is a delectable dessert made during Diwali.

Ingredients:

2 cups Paneer
½ cup khoya
½ cup mixed nuts, crushed (almonds, pistachio, cashews and currants) seeds of 2 cardamoms, crushed

Syrup:

4 cups sugar
4 cups water
4 strings of saffron seeds of 2 cardamoms

Procedure:

1. For filling mix khoya, crushed nuts and cardamoms. Set aside.

Learn to make Pistachio Macaroons, the delectable cookie from France.
Ingredients:

• 3 Cups shelled pistachio nuts
• 1 Cup sugar
• 1 cup Egg whites
• Sugar for dusting

Procedure:

• Put the pistachios in the food processor until roughly ground.
• Line 2 cookie sheets
with parchment paper and set aside
• In a medium bowl mix the ground pistachio nuts, sugar, and egg whites.
• Refrigerate for about 10 minutes. Drop the batter from a tbsp onto the cookie sheets, leaving 1/2 inch between macaroons.

Break the Karva Chauth fast by digging into these scrumptious aloo kachoris.

Ingredients: • 1/2 kg Potatoes
• 100 grams Arrowroot
• 1 fresh Coconut (grated)
• 2-3 Green Chilies
• 1 tsp Cardamom powder
• 3 tbsp Lemon Juice
• 3 tsp Sugar
• Salt to taste

Procedure:

• To make kachori covering, first boil and mash the potatoes. Mix it with 50 grams arrowroot, salt and knead it into a stiff dough.
• To make the filling, mix the grated coconut with crushed green chilies, sugar, lemon, cardamom and salt.

New York, October 08: Eating lots of whole grains could ward off high blood pressure, according to a study in the American Journal of Clinical Nutrition.

In the study, men with the highest whole-grain consumption were 19 percent less likely to develop high blood pressure than men who ate the least amount of whole grains.

While refining grains removes their outer coating, whole grains retain their bran and germ, so they are richer in many nutrients, Dr. Alan J. Flint of the Harvard School of Public Health in Boston and his colleagues note in their report.

Ingredients

Milk : 1 cup
Sugar : 3 tsp
Instant coffee powder : 1½ tsp
Fresh cream : 1½ tbsp

Method

Boil milk well, add coffee powder and sugar.
Let it cool.
When cooled, blend it in a mixie.
Add fresh cream and blend it once again.
This coffee shake can be served immediately or can be stored in a fridge.

Ingredients:

12 large Drumsticks of Chicken
75 gms Desi Ghee
100 gms sliced Onion (Pyaj)
6 small Cardamom (Chotti Elaichi)
2 big Cardamom (Motti Elaichi)
3 Cloves (Lavang)
1 stick Cinnamon (Tuj/Dalchini)
25 gms strained Garlic Paste (Lasun Paste)
25 gms strained Ginger Paste (Adrak Paste)
10g Tazza Dhania
4.5 gms Turmeric (Haldi)
3 gms Red chili Powder (Lal Mirchi)
Salt (Namak)
100 gms Yoghurt
1 litre clear Chicken Stock
60 ml Cream (Malai)
1/2 Nutmeg (Jaiphal)
12 Tazza Dhania

How to make royal chicken top:

* Clean, remove the skin and debone the chicken.

A marinated chicken recipe with distinctive flavors of black pepper corns and curry leaves

Ingredients:

1kg chicken, cleaned and cut into pieces
1/2 c black pepper corns (kali mirch sabut)
1 tsp turmeric powder(haldi)
Salt to taste
5 cloves (Laung)
1 stem large curry leaves
1/2 c tomatoes, chopped
1 medium onion, sliced
1 tsp coriander powder
10 cloves garlic, chopped
4 tblsp oil

How to make chicken kali mirch:

* Coarsely grind the pepper corns and along with turmeric and salt mix it with the chicken and refrigerate for an hour.

Ingredients:

500 gms Minced Meat (Keema)
250 gms Peas (Matar)
1/2 tsp Turmeric (Haldi)
1 tsp Red Chili Powder (Lal Mirchi)
1 ” chopped Ginger (Adrak)
3 Green chilli (Hari mirch)
1 tsp Garam Masala
3 large Brown Cardamom (Elaichi Moti) crushed
1 cup fresh and thick curd Curd (Dahi)
1 pinch of Asafetida (Hing)
4 tblsp Clarified Butter (Ghee)
Coriander Leaves (Dhania)

How to make keema matar:

* Heat ghee and fry asafetida.
* Add salt, green chillies, turmeric and coriander powder.
* Add cardomoms and garam masala and simmer.

Ingredients:

500 gms minced Mutton
2 Eggs
1meduim sized chopped Onion (Pyaj)
5 Green Chilly (Hari Mirch) chopped
100 gms Bengal Gram (Chana) soaked overnight
10 pods Garlic (Lasan / Lahsun)
1 tsp Cumin Seed (Jeera)
4 Cardamoms
1 ” long piece Cinnamon (Tuj/Dalchini)
1 ” long piece Ginger (Adrak)
6 Pepper corns (Kalimirchi)
4 Red Chillies
Clarified Butter (Ghee)

How to make shami kabab:

* Boil minced meat in 3 cups of water and a teaspoonful of salt till water is absorbed and meat is tender.
* Grind meat into a fine paste.

Ingredients:

1/2 kg Lemons (Nimbu)
12 cups (3 pints) Water
Sugar (Cheeni)

How to make lemon jelly:

* Wash and dry the lemons.
* Remove the skin, then cut them into quarters and take out the pips.
* Put the Lemon pieces in a bowl, cover with water, and keep for 24 hours.
* Boil the lemon pieces in the same water, strain through a muslin cloth.
* Measure the juice and allow 1/2 kg sugar for each pint of the liquid.
* Heat the juice, add sugar and stir till it is dissolved.

Ingredients:
1. Carrot – 3
2. Milk – 2 cups
3. Sugar – ¾ cup or to taste
4. Ghee – 2 tsp
5. Cashew nuts – 2 tsp (broken into small pieces)
6. Badam – 2 tsp ( broken into small pieces)
7. Pista – 2 tsp ( broken into small pieces)
8. Cardamom powder – a pinch

Kheer Preparation:
Wash and peel the carrots.

Cut into three or four pieces and cook till the carrots are tender and make a fine paste.

Now take a heavy bottomed pan and add milk.

Bring it to boil for 10 mins.

Then add the carrot paste and cardamom powder.

Stir well.

Ingredients:
1. Beetroot – ½ kg
2. Milk – 750 ml
3. Ghee – 2 tbsp
4. Sugar – 3 cups or to taste

Garnishing ingredients:
1. Cardamom powder – a pinch
2. Cashew nut – 6 (roasted)
3. Pista – 4
4. Badam – 4

Preparation:
Peel and grate the beetroot.

Keep it aside.

Now take the pan and add 2 tbsp of ghee and heat.

Then add the grated beetroot.

Stir well on low flame till the raw smell disappears.

Add milk and cook on low flame till the beetroot is tender.

Once it starts thickening stir continuously.

Then add sugar.

Cook further till thickness.

Ingredients:

1. Basmati rice – 2 cups
2. Water – 3 cups
3. Ginger garlic paste – 3 tsp
4. Green chillies – 4
5. Onion – 1 lengthwise chopped
6. Tomato – 1 finely chopped
7. Cinnamon – 1 inch stick
8. Cardamom – 2
9. Clove – 2

10. Bay leaf – 1
11. Cashew nuts – 10
12. Coconut milk – 1 cup (thick)
13. Ghee – 6 tsp
14. Carrot & Beans – 1 cup
15. Peas – ½ cup
16. coriander leaves – few
17. Mint leaves – few

Vegetable biriyani preparation:
Heat the pressure cooker with ghee. Then add cashew nuts, cinnamon, cardamom, clove and bay leaf.

Ingredients:
small size or 1/4 kg – patta gobhi
1 – medium sized onion chopped fine
1 to 2 – green chilli, chopped fine
1 tsp – ginger- garlic paste
2 tsp – jeera
1 tsp – turmeric powder
1 tsp – saunf
4 to 5 leaves – curry leaves
oil /ghee as per requirement
2 tbsp – maida
wheat floor as per requirement
salt to taste

Method

Wash and Cut Gobhi into very small pieces.
Heat oil in Kadhai/Pan, add jeera, curry leaves, turmeric, green chilli, ginger garlic paste and chopped onion.
Fry until little brown then add chopped Gobhi.

Make savoury paneer tikkas by following this simple recipe.

Ingredients:

• 1/2 kg Paneer, cubed into 3 cm pieces
• 200 gms Plain yogurt
• 2 tsp Garlic paste
• 1 Lemon
• 1 Onion, sliced
• 2 tsp Ginger paste
• 1 tsp Chaat masala powder
• 2 tsp Tandoori masala
• 1 tsp Black pepper
• Salt to taste
• Few drops of red food color
• Cooking oil for brushing

Procedure:

• Mix together all ingredients except the ingredients for garnishing.
• Leave it aside for half an hour.

Want to make ‘hotel type’ chilly chicken? Try out this recipe.

Ingredients

600 gms Boneless chicken
1 tbsp Ginger (minced)
1/2 tsp Turmeric Powder
7 Green chillies
1 Egg
1 tbsp Corn flour
2 tsp Chilly Powder
Oil for frying
2 tbsp Butter
Salt to taste

Procedure:

Cut boneless chicken into small cubes.
Add chilly powder, turmeric powder and salt to chicken. Mix corn flour and egg properly in a bowl.
Add this to the chicken and mix.
Marinate for 30 minutes.
In a pan heat oil and deep fry chicken cubes until cooked.
Drain the oil and keep aside.

Unable to make that perfect Dal Makhni? Try out this simple recipe.

Ingredients:

1 cup Whole Urad Daal
1 Onion (finely chopped)
3 Green chilies (finely chopped)
2 tbsp Red Kidney Beans
A few Coriander Leaves (chopped)
4-5 flakes Garlic Paste
1 tsp Cumin Seeds
1/2 tsp Turmeric Powder
1 Tomato (finely chopped)
1/2 cup Stirred Curd
1/2 cup Fresh Cream
2 tbsp Butter
1 inch Ginger (chopped)
1/2 tsp Coriander Powder
1/2 tsp Garam Masala
Red Chili Powder to taste
Salt to taste

Procedure:

Soak kidney beans overnight in water.