Recipes

This is an aromatic cottage cheese preparation from the land of sands and camels. Ingredients:

Paneer 100 gm
For the marination

Ginger garlic paste 1 tsp
Hung curd 30 gm
Degi mirch ½ tsp
Saunf pdr ¼ tsp
Garam masala pdr ¼ tsp
Salt to taste
For the dunghar
Desi ghee 1 tsp
Cloves 3 no
Satay sticks 10 nos

Procedure:

Cut the paneer into small cubes
Marinade the paneer with degi mirch and salt.
Take a mixing bowl add all the remaning ingredients of marination and mix well.

Ingredients:

1 medium Baigan (eggplant)
1/2 cup Cooked green peas
1 Finely chopped onions
1 Finely chopped tomatoes
1 Finely chopped green chilli
1/2 tsp Red chilli powder
1/2 tsp Garam Masala Powder
1/4 tsp Turmeric Powder
3 tbsp Vegetable oil
Salt to taste
Chopped green coriander leaves for garnishing

Preparation of baigan ka bharta :

Brush baigan (eggplant) with oil and roast it on a gas burner over medium heat.
Frequently turn the eggplant upside down, until fully roasted.

Ingredients:

4 white fish fillets (steamed and cut into pieces)
2 eggs
A large pinch of salt
A pinch of red chili powder
2 tbsp corn flour
2 tbsp lemon juice
1 tsp chopped coriander leaves
Oil for deep-frying paoda

Preparation:

Beat the eggs, salt, chili powder, lemon juice and coriander leaves together to make a batter. Add corn flour and mix well to form a smooth batter.
Heat oil in a kadhai or deep-frying pan.
Dip each fish piece into the batter and fry in batches till golden and crisp all over.
Serve the fish pakora hot with your favorite chutney or ketchup.

Ingredients:

4 cup Whole Milk
4 tsp fresh Lemon Juice
4 tblsp dried Milk Powder
6 tblsp powdered Sugar (Cheeni)
6 tbsp Ghee
1 tsp Cardamom Powder
2 sheets Edible Silver Foil (Varq)

How to make milk burfi:

Heat the milk slightly and curdle it by adding the lemon juice.
Then hang it up in a muslin cloth to drain for 3 hours.
The milk solids are turned into cheese now.
Kneed this well with the milk powder and sugar.
Heat the ghee in a heavy pan and add the cheese mixture.
Stir-Fry over very low heat until the ghee separates.

Ingredients:

10 cups milk
4 tblsp sugar or as needed
4 green cardamom seeds
4 drops of kewra essence
A pinch of green cardamom powder
A pinch of pistachio powder

Preparation:

Bring the milk to boil in a deep heavy pan.
Add the sugar and cardamom seeds and leave to simmer over a low heat for 2 hours until the milk is reduced to one quarter.
Remove from the heat and add the kewra esscence.
Sprinkle with the cardamom and pistachio powders and serve hot or cold with faluda.

Ingredients:

2 lbs ricotta cheese
1/2 cup sugar
32 oz half & half milk
A pinch of saffron
1/4 tsp crushed cardamom seeds
1/2 cup blanched almonds
2 tbsp crushed green pistachios

Preparation of ras malai:

Mix the cheese with sugar and little cardamom powder and spread out on a baking tray.
Bake at 350 degrees for 35 minutes or until it sets. It should not get brown.
Remove from oven, cool at room temperature and cut into 2″ squares.
Place them in a dessert bowl.
Mix the other ingredients, except the pistachios well in a separate dish and pour over the squares.

Ingredients:

225 gms Khoya
225 gms coconut (dry and ground)
1 tsp cardamom seeds (ground)
1 tbsp ghee
2 1/2 cups sugar
2 cups water
1/2 tsp almonds (grated)
1/2 tsp pistachios (grated)

How to make coconut burfi:

Mix khoya and coconut and fry them lightly with ghee on a low heat.
Add cardamom and mix well.
Prepare one-string syrup by dissolving sugar in the water.
Now stir the coconut mixture into the syrup.
Grease the plate and spread the grated nuts on it.
Spread the prepared evenly over the plate and allow it to cool.

Christmas is unimaginable without cakes. So here is a delicious Chocolate cake recipe for you to try out.

Ingredients:

1/2cup sugar
1/2cup cocoa powder
1/2cup water
3 Eggs
1 tsp soda powder
½ tsp Baking powder
2 cups refined flour
11/2 cup powdered sugar
¾ cup Butter
¾ cup Curd
1 tsp Vanilla essence

Ingredients for icing

1 cup icing sugar
1/4cup cocoa powder
A pinch of salt
1 cup water
¼ cup Sugar
½ cup Butter
½ tsp Vanilla essence
1 tsp refined groundnut oil

Procedure:

Ingredients:

1/2 kg Green Mangoes (Aam)
1 cup Vinegar (Sirka)
1/2 cup Water
1 teaspoon Red chilli pepper (Lal Mirchi)
400-425 grams Sugar (Cheeni) (2 1/2 heaped cup)
4 teaspoons Salt (Namak)
2 tsps long strips of Ginger (Adrak)
2 cloves Garlic (Lasun)
3/4 teaspoon big Cardamom (Elaichi Moti) powder
60 grams Raisins (Kishmish) (4 tsps)

How to make mango chutney:

Wash the mangoes and dry them.
Peel and cut mangoes into very thin and long slices removing the stones.
Chop garlic very fine and cut ginger into thin and long slices.

Ingredients:

4 oz breadcrumbs
1 oz flour
1/2 tspful baking powder
2 oz shredded suet
2 oz moist sugar (cheeni)
grated rind of 1 lemon
1 egg
3/4 cup milk

How to make lemon pudding:

Mix all the dry ingredients together with the lemon rind.
Add the beaten egg and milk, and stir the mixture well.
Put into a greased mould, cover with a double piece of greased paper and steam for 2 hours.
Serve with lemon sauce, using the juice of the lemon.

Ingredients:

2 oz flour
4 oz breadcrumbs
3 oz shredded suet
1/2 tspful baking powder
chopped ginger (adrak)
2 tblsp golden syrup
1 tspful ground ginger (adrak)
little milk

How to make ginger pudding:

Mix the dry ingredients in a pan, add the golden syrup, and lastly enough milk to make a fairly firm mixture.
Put into a greased pan, cover with a double piece of greased paper and steam for 2- 2 1/2 hours.

Ingredients:

300 gms Moong Dal
25 gms Chopped Coriander
5 gms Cumin Seeds
1 Star anise
8 – 9 Green Chillies chopped
50 gms Onions
Salt to taste
Oil to fry

How to make moong dal vada :

Soak the moong dal in water for a couple of hours.
Grind it properly to form a smooth paste.
Blend it with chopped onions, chillies, corainder and cumin seed.
Check the salt seasoning and deep fry till golden in color.
Serve with green chutney.

Ingredients:

8 – 10 Bharawan Mirch (Pickle Green Chillies)
Oil for frying
For the filling:
1 Boiled Potatoes
1/2 tsp Red Chilli Powder
1/2 tsp Ajwain
1 tsp finely chopped Mint Leaves
1/4 tsp Ginger paste
Salt to taste
For the covering
1 cup Besan (Bengal Gram Flour)
3 tblsp Rice Flour
1/2 tsp Red Chilli Powder
1 Pinch Turmeric Powder
1 Pinch Soda Bicarb
1/4 tsp Ajwain

How to make stuffed mirch pakora :

Wash, wipe and slit the chillies along the length.
Remove the seeds from the chillies.
Mix all the ingredients for the stuffing and fill it inside the chillies.

Delightful chicken with garlic cloves, white wine, and pepper garnished with lemon, and basil.

Ingredients:

4 Chicken Breast Halves (skinless and boneless)
2 Garlic Cloves (minced)
2 tblsp Lemon Juice
1 tsp Paprika
Salt and Pepper according to taste
2 tblsp Margarine or Butter
1/2 tsp Lemon Zest (grated)
1/4 cup White Wine

How to make lemon garlic chicken:
Drizzle chicken with salt, paprika and pepper.
In a skillet melt butter or margarine over medium-high heat.
Combine chicken to skillet when pan becomes hot.

Moist and mellow with cold coffee flavored with cloves, raisins and nuts.

Ingredients:

1 cup Sugar
1/2 cup Shortening
1 Egg (beaten well)
2 cup Flour
1/2 tsp Baking soda
1/4 tsp Salt
1 tsp Baking powder
1/2 tsp Cinnamon
1 tsp Cloves
3/4 cup Cold Coffee
1/2 cup Raisins (chopped)
1/2 cup Nuts (chopped)
1 tsp Vanilla

How to make coffee drop cookies:
Mix shortening and sugar together to make cream type mixture.
Combine egg.
Mix well.
Combine flour, baking soda, salt, baking powder, cinnamon and cloves together.

Cook the yummy succulent chicken tikka at home this weekend.

Ingredients: • 500 gms Boneless, skinless chicken breastscut in cubes
• 3 tbsp Tomato paste
• 2 tbsp Lemon juice
• 2 tsp Ground coriander
• 2 tsp Curry Powder
• 1/2 tsp Paprika
• 2 cups plain Yoghurt
• 4 Garlic Cloves (finely chopped)
• 1 inch Fresh Ginger (chopped)
• 2 tsp Ground cumin
• 3 tbsp Butter

Procedure: • Mix all ingredients except chicken together in a bowl.
• Refrigerate overnight.
• Add chicken and marinate it in the above-mentioned bowl.

Ingredients:

1 1/2 lbs. of ripe tomatoes remove seeds, peeled and chopped
2 tbsp of Olive Oil
1 Onion chopped
1 Clove of garlic crushed
1 Small red pepper chopped (optional)
4 Cups of chicken or vegetable stock
2 oz of tomato paste
1/4 cup of Basil

Preparation:

Heat the oil in a heavy pan, cook the onion, garlic and red pepper till soft.
Add the tomato and cook another 10 minutes.
Add the tomato paste, salt and pepper to taste.
Cover and let simmer for 15 minutes.
Allow to cool slightly and put the mixture in a blender until it is smooth.

Here’s a yummy pineapple pudding recipe with cake and custard and can be served as a sweet dish. Learn how to make pineapple pudding.

Ingredients:

For Cake
1/2 tin condensed milk
2 cup refined flour (maida)
2 tbsp sugar
1 tsp baking powder
1/2 tsp eating soda
1 cup butter
1 tsp pineapple essence
1 tsp yellow colour
For Custard
3 tbsp custard powder
3 cup milk(doodh)
1/2 cup sugar
Other Ingredients
1 tin pineapple
1 packet pineapple jelly
few almond (badam)

How to make pineapple pudding:
Blend condensed milk, butter and sugar properly for making cake.

Ingredients:

2 lbs of any white fish fillets (cut into 2-3-inch pieces)
1 tbsp chopped fresh ginger
4 cloves garlic
1/3 cup vinegar
Salt To Taste
1 tbsp ground coriander seeds
1 tbsp ground cumin seeds
1 tsp ground cayenne pepper
1/2 cup vegetable oil

How to make barbecued fish :

Blend together ginger, garlic, vinegar, salt, coriander, cumin, cayenne and oil in the blender to form a fine paste.
Marinate the fish pieces into the paste for about 4 hours in the refrigerator.
Pre-heat the oven on maximum heat at broil.
Cover the oven tray with foil to avoid mess.

Ingredients:

250 gms fish washed, sliced
1 cup coriander leaves chopped
2 tomatoes finely chopped
8 cloves garlic
2 green chillies chopped
1 tsp methi seeds
1 tsp coriander powder
A pinch turmeric powder
Salt To Taste
oil as required.

How to make indian fish curry:

Marinate the fish in salt and turmeric powder for 15 minutes.

Shallow fry the fish pieces, drain and keep aside.

Grind the coriander leaves, garlic and green chillies.

Heat oil, add masala paste and fry till the oil separates out.

Ingredients:

700 gms steaks with bone fish
Salt To Taste
1 tbsp lemon juice
1 1/4 cup fresh green coriander
6 green chillies
4 – 6 cloves garlic peeled
3/ 4 cup plain yogurt
oil for deep frying

How to make deep fried fish :

Cut fillets into pieces that are about 5-6. 5 cm long and 4 cm wide.
Spread the pieces out in a single layer in a large plate and sprinkle with about 1/3 tsp of salt and 1 tbs of lemon juice.

Turn the pieces over and repeat with another 1/3 tsp of salt and 1 tbs of lemon juice. Set the plate at a tilt and leave it tilted for 2-3 hours.

Enjoy the fervor of Shab-E-Barat by cooking this lip smacking halwa at home.

Ingredients:

1 cup semolina (sooji)
3/4 cup sugar
3 cups water
2 tablespoons raisins
1/4 teaspoon cardamom seed
1/2 cup ghee

Procedure:

In a pan add water and sugar. Boil it till the water dries up into half. Turn off the heat & add the raisons (kish mish) in it. This would be yr sheera.

Here’s a scrumptious pudding recipe with strawberries and biscuits. Learn how to make strawberry pudding.

Ingredients:

12 merry biscuits
400 gm fresh cream
1 packet strawberry jelly
1 tin cherry
2 cup sugar
3 cup milk
3 tbsp custard powder
1 tsp vanilla essence

How to make strawberrry pudding:

Dissolve custard powder in 1/2 cup milk.
Add 3 tbsp sugar to the remaining milk and boil it.
After 1 boil, add custard powder and stir continuously until it thickens.
Then remove it from the flame and add essence to it. Let it cool and place in the refrigerator.

Here’s a simple, yummy pudding recipe with coconut and cherries. Learn how to make nariyal pudding.

Ingredients:

1/2 tin condensed milk
1/2 cup coconut powder
1 cup sugar
1 cup fresh cream
1/2 tin cherry
1 tsp vanilla essence

How to make coconut pudding:
Grind sugar.
Beat cream so as to thicken it.
Mix condensed milk, coconut powder, sugar and vanilla essence. Pour it in a dish.
Spread cream on the top.
Garnish with cherry.
Refrigerate it for setting and serve chilled.

Ingredients:

2cups boiled Rice
1/3rd cup Lemon Rice
6Tbsp Oil
1/2tsp Black Mustard seeds
Few curry leaves
3-4 green chilies
Salt to taste
1/4th tsp. turmeric powder
1/4th cup peanuts

How to make lemon rice:

Heat oil in a pan and add mustard seeds, allow to splutter.
Add turmeric powder and peanuts, fry till brown.
Now add green chilies, curry leaves, salt and fry for 2 minutes.
Take it off from the flame and add lemon juice and mix well.
Now add this to the boiled rice and mix well.Lemon rice is ready to be served.