75 gms wholewheat flour
75 gms refined flour
150 gms potatoes
50 gms onion
50 gms cheese
8 gms green chillies
1 no. lemon
10 ml ghee or oil
Salt to taste
Oil to fry
Method :
Friday 26 August 2011
Wednesday 24 August 2011
mutton....1/2 kg
channa dal....2cups
whole dried red chillies......8-10
whole black pepper.......10
cloves.....6
bari elaichi....1
zeera.....1/2 tsp
cinamon......1 stick
green chillies 2-3
fresh dhaniya.......1/2 bunch
egg.......2
onion coarsely chopped......2 medium sized
ginger paste.....1 tsp
Method:
Tuesday 23 August 2011
Monday 22 August 2011
Mushrooms - 1 small box
Onion- 1 sliced
Tomato puree - 1/2 small cup
Ginger - 1"
Garlic - 3 flakes
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1 tsp
Cinnamon - 1"
Cardamom - 2 pods
Cloves - 2
Coriander leaves - for garnishing
Oil- 1 tbsp
Salt - to taste
Method:
Sunday 21 August 2011
Friday 19 August 2011
Thursday 18 August 2011
Wednesday 17 August 2011
Ingredients: For Koftas:
200 gms Cheese (Paneer)
2 Potato (Aloo)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Garam Masala
2 tblsp Cornflour
Oil for frying
For Gravy
4 Onion (Pyaj)
4 Tomato (Tamatar)
Coriander Leaves (Dhania Patta)
1/2 cup Curd (Dahi)
1/2 cup Cashewnut (Kaju) Powder
1/2 tsp Cumin Seed (Jeera)
1/2 tsp Salt
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/4 tsp Garam Masala
1 Bay Leaf (Tej Patta)
2 tblsp Clarified Butter (Ghee)
Tuesday 16 August 2011
Monday 15 August 2011
* Peel vegetables as thinly as possible to preserve the minerals and vitamins.
* Soak potatoes and eggplant after cutting, to avoid discoloration.
* If you boil vegetables in water, do not throw the water, keep it to make gravies.
* To avoid browning of apples after cutting, apply a little lemon juice on the cut surface. The apples will stay and look fresh for a longer time.
Sunday 14 August 2011
Friday 12 August 2011
Ingredients:
Gram flour: 1 cup
Rice flour: 1/4 cup
Spinach: 200 gms
Onion (finely chopped): 2
Green chilli: Oil: 1.5 cup chilli powder: 1 teaspoon
Salt: 1 teaspoon
Baking soda: 1/2 teaspoon
Cumin powder: 1 teaspoon
Coriander powder: 1 teaspoon
Ajwain: 1/2 teaspoon
Method:
1.Take rice flour and gram flour in a bowl, add chopped onions, spinach (palak), green chilli, cumin powder, coriander powder, baking soda, ajwain, salt and chilli powder mix them well. Add enough water to make the batter of thick consistency.
Gram flour: 1 cup
Rice flour: 1/4 cup
Spinach: 200 gms
Onion (finely chopped): 2
Green chilli: Oil: 1.5 cup chilli powder: 1 teaspoon
Salt: 1 teaspoon
Baking soda: 1/2 teaspoon
Cumin powder: 1 teaspoon
Coriander powder: 1 teaspoon
Ajwain: 1/2 teaspoon
Method:
1.Take rice flour and gram flour in a bowl, add chopped onions, spinach (palak), green chilli, cumin powder, coriander powder, baking soda, ajwain, salt and chilli powder mix them well. Add enough water to make the batter of thick consistency.
Wednesday 10 August 2011
Ingredients:
2 cups basmati rice
2 cups basmati rice
1 cup fresh mint leaves
...1 cup fresh green peas
1 big onion
1 tbsp. ginger-garlic paste
1 tsp. green chilli paste
3 tbsps. ghee
salt to taste
Method:
2. Slice the onion fine. Heat ghee in a handi and fry the sliced onion till golden brown.
3. Then add the ginger-garlic and chilli pastes.
4. Fry till a nice aroma arises. Now add the green peas and the drained rice.
5. Add 4 cups of water and salt to taste. When the pulao is nearly ready toss in the fresh mint leaves and allow to simmer for a couple of minutes.
6. Serve hot with a cucumber raitha.
Ingredients:
1.2 ltrs yogurt
1.2 ltrs yogurt100 gms cheese grated
...40 gms chopped onion
30 gms chopped ginger
10 gms chopped fresh coriander
cornflour to dust
30 gms cashewnut powder
30 gms chopped raisins
4 gms white pepper powder
4 gms cardamom powder
salt to taste
oil to grill
Method:
1. Hang yoghurt overnight.
2. Saute the onion and ginger in minimum oil till it sweats.
3. Mix all the other ingredients and mix well.
4. Shape into tikkis.
5. Grill them on a medium hot skillet with minimum oil.
6. Garnish and serve with chutney.
Ingredients:
500 gms fish pieces of any type
500 gms fish pieces of any type150 gms vegetable oil
...1 tbsp ajwain
45 ml cream
2 tsp cumin seeds powder
2 tsp garam masala
1 tbsp garlic paste
20 gms flour (beasn)
30 ml lemon juice
5 tbsp mint or coriander chutney
1/2 tsp white pepper powder
1 onion, chopped in circles.
60 gms curd / plain yogurt
Salt To Taste
chili powder to taste
Method:
1. Mix cream garlic paste, ajwain , chili powder, cumin seeds powder, garam masala, lemon juice, salt, mint or coriander chutney, besan flour in yogurt.
2. Add fish pieces to the above mixture and marinate them for about 3 hours.
3. Heat oil in a pan, fry fish pieces on both sides till golden & crisp.
4. Serve fried fish tikka with chopped onions.
Ingredients:
1 tbsp. ginger extract (juice extracted from fresh ginger)...1 tbsp. honey
1 tbsp. sugar
1 tsp. lemon juice
1 pinch salt
1 glass chilled water
Method:
1. Put all ingredients in a tall vessel.
2. Beat with an electric handbeater till frothy.
3. Pour in glass and serve immediately.
4. Use soda instead of water if desired.
Ingredients:
1 - chicken
1 - chicken
5 - tomatoes
...3 tbsp - oil
pulp of a small ball of tamarind
a little sugar
10 -small onions
a small piece - ginger
a pinch - turmeric
a few flakes - garlic
a pinch - garam masala
salt
1. Clean and joint the chicken.
2. Slice the tomatoes.
3. Peel and slice onions finely.
4. Grind ginger and garlic & powdered garam masala.
5. Heat ghee. Fry onions till light brown.
6. Add chicken, ground garlic, ginger, turmeric and garam masala.
7. Stir well for few minutes.
8. Add chopped tomatoes & very little water.
9. Cook till all the water evaporates.
10. Stir till chicken browns & tomatoes & onions are well dissolved.
11. Add more water & continue to cook till chicken is tender & oil comes up.
12. Add tamarind pulp and sugar, simmer and let the gravy thicken.
13. Serve hot.
Ingredients:
1/2 kg - mutton
1 kg - fresh curd
2 - onion, large sized
dried mint leaves
Garlic pods -5
Garlic pods -5
1 tsp - saunf (fennel)
4 tbsp - ghee or oil
1 tsp - shounth (dried ginger)
1 tsp - shounth (dried ginger)
3 - cardamom pods
3 - cloves
1 - cinnamon stick
salt to taste
Method:
1. Take a heavy bottomed pan, add 4- 5 cups of water, salt, garlic, fennel and dried ginger along with mutton in it and let it cook.(or pressure cook the mutton for 10 minutes)
2. Take a saucepan and fry onion till brown. Now, using a hand blender, blend this onion with some water to make paste.
3. Heat ghee in another pan and add yogurt, cinnamon, cardamom, cloves to it. Keep stirring the mixture till it boils.(do not stop stirring till the mixture boils)
4. Add onion paste and dried mint leaves to this mixture and mix well. Reduce the mixture to half.
5. Now, add this mixture to the vessel containing mutton and cook for some more time till yakhni thickens and mutton gets cooked. Serve hot with rice.
Ingredients:
2 lbs. Mutton Leg
2 lbs. Onions (chopped)
...14 oz. Tomato (chopped/paste)
2 oz. Ginger Paste
2 oz. Garlic Paste
7 oz. Curd
2 tsp Red Chili Powder
1/3 tsp Turmeric
2 tsp Coriander
5 Cloves
.05 oz. Bay Leaves
4 Cardamom Black
10 to 15 Black Peppers (crushed)
7 oz. Cooking Oil
Salt To Taste
Method:
1. In a pan put cooking oil. When the oil is hot, add chopped onions and fry them until golden brown.
2. Keep aside a little of the brown onions to use for garnish.
3. Add the garlic and ginger paste, cook for 15 min.
4. Add cut portions of mutton and let it cook for 30 min.
5. Now add bay leaves, black pepper, red chili powder, cardamom black, turmeric powder and curd, then add salt to taste.
6. Cook until the spices are well-cooked and mixed.
7. Add tomato paste and cook on low fire for 40 min.
8. When ready, remove lal maas from the fire and garnish with finely chopped coriander leaves and fried onions before serving.
Ingredients :
1 kg chicken
Mix half the curd, red chilli powder, and salt and marinate chicken in it for 15 minutes.
1 kg chicken2 large bundles dhania leaves
...1 bundle pudina leaves
3-4 large onions
2-3 ginger-garlic paste
3-4 green chillies chopped fine
1/4 kg curd
3-4 tsp dhania powder
1 1/2 tsp jeera powder
1/2 tsp red chilli powder
Salt to taste
Oil
Mix half the curd, red chilli powder, and salt and marinate chicken in it for 15 minutes.
Saute the onions in a vessel little oil till transparent. then add the ginger-garlic paste and saute.
Add the green chillies, dhania and jeera powder and mix properly.
Drain the chicken pieces and add to the cooking mixture, and fry well on high flame for 5 minutes.
Add the curd left over from the chicken marinade and the other half too and mix well
Add the dhania and mint leaves and mix well.
Bring to a boil once, and then cover with a lid and cook on low flame till chicken pieces are cooked.
Serve hot with rice.
Ingredients:
Green Chilli - 200 gms, slit lengthwise
Lemon Juice - 1/2 cup
...Red Chilli Powder - 1 tsp
Fenugreek Seeds - 1/2 tblsp
Mustard Seeds - 1/2 tblsp
Turmeric Powder - 1 tsp
Cumin Powder - 2 tsp, roasted
Mustard Oil - 3 tblsp
Salt to taste
1. Make a smooth mixture of ground fenugreek and mustard seeds with turmeric powder, red chilli powder, cumin powder and salt.
2. Soak the sliced chillies into lemon juice for an hour.
3. Add the powdered mixtures of spices in warm oil, pour them onto the green chillies and stir well.
4. Store the chilli pickle tightly in a glass bottle.
5. Serve after 6 to 8 days.
Ingredients:
500-600gms. boneless chicken (cut into1-inch cubes)2 tbsp Soya sauce
2 tbsp corn flour / corn starch
... 5-6 green chilies (finely chopped)
2 green onion tops (finely chopped), if available
1 tsp garlic paste
Salt To Taste
1/2 tsp white pepper powder or to taste
1 tsp sugar
A pinch of ajinomoto (optional)
2 cups chicken broth / water
1 tbsp oil
Oil to fry :
Method:
1.Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
2. Heat oil and deep fry the marinated chicken pieces till golden brown.
3. Now in a separate kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
4. Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
5. Add fried chicken pieces to it and cook for few minutes.
6. Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Cook for 2-3 minutes.
7. Serve chilli chicken hot garnished with chopped green onion tops. Serve with rice.
Ingredients :
Boiled & Cooled Milk - 1/2 ltr
Boiled & Cooled Milk - 1/2 ltr...Badam or Almonds - 20
Pista - 5
Seedless Dates - 3
Sugar - 2 tbsp
Walnut - 3
Cardamom powder - 1/4 tbsp
Method:
1) Peel the skin of Badam.(Tip: To peel the skin easily, boil water and put the badam in it for 3 minutes.Remove badam from water.Peel the skin)
2) Grind Badam,pista,walnut,dates and sugar with little milk to fine paste.
3) Mix this with the milk add little cardamom if required for the flavour
4) Serve it cool .
Ingredients:1 apple, peeled, cubed
...1 pear, peeled, cubed
2 bananas, sliced
1/2 pineapple, cubed
1/2 tsp. chaat masala
1 tsp. cumin seeds
1 tbsp. lemon juice
1 tbsp. mint leaves,chopped
Salt to taste
Serves: 4
1. Mix all fruit, salt, rock salt, lemon juice, mint leaves in a bowl.
2.Dry-roast cumin seeds. Pound to a coarse powder. Sprinkle over fruit and chill before serving.
Ingredients:
250 gms Paneer
250 gms Paneer
50 gms Palak
...60 gms Cornflour
1 tsp Garam masala
1 tsp Chilli powder
1 tbsp Pepper powder
1 tsp Coriander powder
Salt to taste
oil for frying
METHOD:
1. Blanch spinach leaves in two cups of boiling salted water for five minutes. Drain, refresh in cold water and squeeze out excess water. Finely mash.
2. Grate paneer and mix with palak .
3. Add salt, pepper, garam masala and other powdered masalas.
4. Add cornflour, mix well.
5. Shape each portion into a ball and then press it between your palms to give it a flat tikki shape.
6.In a large nonstick skillet over medium-high heat, heat 2 tablespoons of the oil and fry the tikkis.
7. Serve with mint chutney or sauce.
Ingredients:
Plain yoghurt- 1 cup
Plain yoghurt- 1 cup
...Mint- 15 leaves
Ginger- 1/2 inch piece
Chopped green chili- 1/2 tsp
Roasted cumin powder- 1/4 tsp
Salt as per taste
Ice cubes- 4
Chopped coriander
Method:
Combine all the ingredients except coriander and blend in an electric blender. Garnish with chopped coriander and serve cold.
Ingredients:
1/2 litre Milk
1/2 litre Milk
1 tsp all purpose flour (maida)
1 tsp cornflour
1 tsp cornflour
2-3 tbsp lemon juice
1 cup Sugar
1 cup Water
1/4 tsp saffron or essence
Cardamom Powder – 1/4 tsp
For Ras:
1 litre Milk
6 tbsp Sugar
Sliced Almonds and Pistachios to garnish
Saffron
1/4 tsp saffron or essence
Cardamom Powder – 1/4 tsp
Method:
- Heat half litre milk in a pan and bring it to boil. Remove from heat.
- Add lemon juice.
- Stir slowly and gently until white curd forms on the surface and separates from whey.
- When the milk curdles (paneer), strain the paneer in a muslin cloth.Pour a little cold water over the paneer and hang the cheese cloth on the tap for approx 30 minutes to remove all of the liquid.
- If u have access to simple cottage cheese, you can skip steps 1 - 5 and start from step 6 directly.
- Knead paneer with palm of your hand on a flat surface to make a smooth dough. Add cornflour and maida and knead again.
- Make small balls of equal size of the dough and gently press them to flatten them and keep aside.
- Next make sugar syrup. Mix sugar and water in a saucepan and bring it to boil.
- Add paneer balls to the syrup and cook for 15 minutes with lid partially covered.
- Keep the cheese dumplings aside.
- Boil milk in a heavy base saucepan.
- Bring one boil and then reduce the heat to medium. Cook until it becomes thick and creamy. Stir occasionally to prevent its sticking to the bottom of the pan.
- Add sugar and cook for 5 minutes.
- Add saffron essence, cardamom and half chopped pistachios.
- Let the ras cool. On cooling, add the paneer dumplings (squeeze the syrup).
- Garnish with the Sliced Almonds and Pistachios and saffron.
- Refrigerate and serve chilled.
Ingredients:
6 Chicken Drumsticks
1 tbsp ginger-garlic paste
...2 tbsp All-purpose flour (maida)
2 tbsp corn flour
2 eggs (beaten)
1/4 tsp pepper / chili powder
A pinch of sugar
Salt To Taste
1 tbsp Soya sauce
Oil for frying
Method
1. In a bowl add Soya sauce, ginger-garlic paste, sugar.
2. Add chicken drumsticks coat well and set aside for 1/2 hour.
3. Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and eggs .
4. Heat oil in a kadhai.
5. Dip each drumstick in the batter and coat evenly and deep fry the drumsticks till golden brown.
6. Serve chicken drumsticks hot with thin slices of onions and lemon.
1 tbsp ginger-garlic paste
...2 tbsp All-purpose flour (maida)
2 tbsp corn flour
2 eggs (beaten)
1/4 tsp pepper / chili powder
A pinch of sugar
Salt To Taste
1 tbsp Soya sauce
Oil for frying
Method
1. In a bowl add Soya sauce, ginger-garlic paste, sugar.
2. Add chicken drumsticks coat well and set aside for 1/2 hour.
3. Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and eggs .
4. Heat oil in a kadhai.
5. Dip each drumstick in the batter and coat evenly and deep fry the drumsticks till golden brown.
6. Serve chicken drumsticks hot with thin slices of onions and lemon.
Ingredients:
200 ml fresh cream
50g ground almonds and cashews
1 1/2 tsp chili powder
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
250ml tomato puree
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
75g butter
6 tbsp oil
200g fried onion paste
2 tbsp fresh coriander, chopped
2-3 green chillies
Method :
1.Place the fresh cream,tomato puree all the dry spices, ginger, garlic, and salt in a mixing bowl and mix together thoroughly.
2.Put the chicken into a large mixing bowl and pour over this mixture. Marinade this for 1 hour.
3.Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan.
4. Take the marinaded chicken pieces and fry for 5 mins on low flame. Set aside these chicken pieces.
5. Add the onion paste to the same kadhaai and fry for about 3 minutes. Add the chicken marinade and fried chicken pieces and stir-fry for about 7 to 10 minutes.
6.Stir in the green chillies and mix well.
7. Pour over the cream and stir in well. Bring to the boil. Garnish the butter chicken with the chopped coriander to serve the chicken curry.
50g ground almonds and cashews
1 1/2 tsp chili powder
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
250ml tomato puree
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
75g butter
6 tbsp oil
200g fried onion paste
2 tbsp fresh coriander, chopped
2-3 green chillies
Method :
1.Place the fresh cream,tomato puree all the dry spices, ginger, garlic, and salt in a mixing bowl and mix together thoroughly.
2.Put the chicken into a large mixing bowl and pour over this mixture. Marinade this for 1 hour.
3.Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan.
4. Take the marinaded chicken pieces and fry for 5 mins on low flame. Set aside these chicken pieces.
5. Add the onion paste to the same kadhaai and fry for about 3 minutes. Add the chicken marinade and fried chicken pieces and stir-fry for about 7 to 10 minutes.
6.Stir in the green chillies and mix well.
7. Pour over the cream and stir in well. Bring to the boil. Garnish the butter chicken with the chopped coriander to serve the chicken curry.
Subscribe to:
Posts (Atom)
