amul recepies

8/8/2019 Amul Recepies

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Dil Pasand Arbi

Ingredients:

• 500 g. Arbi;

• 1/2 cup curd;

• 2 onions, chopped fine;

• 1 tbsp. gram flour;

• 2 tsp. ginger-garlic paste;

• 1/2 tsp. mustard seeds;

• 1/4 tsp. turmeric powder;

• a spring of curry leaves;

• chilli powder and salt to taste;

• 2 cups water; ghee.

Method:

1. BOIL arbi in a pressure cooker for five minutes. Cool, peel and cut into pieces of desired sizes.2. Make a smooth paste with curd and gram flour. Add two cups of water, salt, chilli powder and

turmeric powder to it.

3. Heat ghee in a kadai, add curry leaves and mustard seeds. When they splutter, add onions andginger-garlic paste, and fry till golden brown. Add arbi pieces and fry for five minutes. Add thecurd-gram flour mixture to it, and let it simmer till the ghee floats on top and the gravy is thick.Remove from heat and garnish with coriander leaves.

4. Serve hot with chapatis or parathas.

Badshahi Baigan

Ingredients:

• 300 g. brinjals;

• 1 cup curd;

• 2 large onions, chopped;

• 2 tomatoes, chopped;

• 2 tsp. chilli powder;


• 1 tsp coriander powder;

• 1 tsp. garam masala powder;

• 1 tsp. coriander leaves, chopped;


• 1/4 tsp. cummin powder;

• salt to taste;

• 1/4 cup ghee.

For the garnish:

• 1 onion, sliced; 1 tbsp. cashewnuts; 1 tbsp. raisins.

Method:

1. CUT brinjals into 2.5 cm. thick slices. Smear with salt and keep aside for 10 minutes. Wash andsqueeze dry.

2. Heat ghee, fry cashewnuts, raisins and the sliced onion till golden brown. Remove from ghee andkeep aside. Fry the brinjals in the same ghee till tender. Remove.



3. In the remaining ghee fry the chopped onions till transparent. Add all the dry spices, ginger-garlicpaste and chopped tomatoes and saute till the ghee floats on top. Add curd, coriander leaves andsalt. Stir well. Cook till the gravy thickens. Add fried brinjals to the gravy and simmer for twominutes. Sprinkle the garnish on top.

4. Serve hot with rice or parathas.

Vegetable Biryani

Ingredients:

• 400 g. basmati rice;

• 250 g. cauliflower, cut into flowerettes;

• 100 g. green peas, shelled;

• 100 g. carrots, cut into 2.5 cm long pieces;

• 100 g. french beans, cut into diamond shaped pieces;

• 3 potatoes, cut into four pieces each;

• 2 black cardamoms;

• 4 green cardamoms;

• 4 cm cinamon, 4 cloves;

•8 peppercorns;

• 1 tsp. shahjeera;

• 3 bay leaves;

• a few strands saffron.

Masala for the vegetables:

• 250 g. onions, sliced;

• 3/4 cup curd;



• 2 tsp. mint paste;

• 1 1/2 tsp. garam masala powder;

• 1 1/2 tsp. coriander-cummin powder;

• salt to taste;

• 3 tbsp. ghee or more;

• ghee for deep frying the onions.

For the garnish:

• 2 tomatoes, sliced;

• 2 capsicums, sliced;

• 2 onions, fried till crisp;

• a few mint leaves.

To prepare the vegetables:

• WASH the vegetables and dry them well. Mix all the ingredients for the masala, except ghee, and

marinate the vegetables in it for one hour.

Method:

1. Heat ghee and deep fry the onions till well browned. Remove from ghee. When cool, grind to apaste.



2. Wash and cook the rice in double the quantity of water. When done, remove the rice and spreadit in a plate. Keep aside to cool. Lightly roast the saffron powder and sprinkle over the rice.

3. Heat ghee in a kadai and season it with the whole spices. Add the vegetables and saute for fiveminutes. Add a little water and cook the vegetables till done and almost dry.

4. In a baking dish arrange alternate layers of rice and the prepared vegetables. Top with garnishand bake in a moderately hot oven for 20 minutes. Serve with raita and papad.

Beetroot Parathas

Ingredients:

• 2 cups wheat flour;

• water for kneading the dough;

• salt to taste;

• 2 tbsp. ghee.

For the stufffing:

• 2 cups beetroot, grated fine;

•

4 medium sized onions;• 4 green chillies;

• 2.5 cm. ginger;

• 4 flakes garlic;


• salt to taste;

• 3 tbsp. ghee.

Method:

To prepare the stuffing:

• Grind all the ingredients, except garam masala powder, to a paste. Heat ghee in a vessel and fry

the beetroot paste on a low flame. Cook covered, till the mixture is almost dry. Remove fromheat.

1. ADD two tbsp. ghee to wheat flour. Mix well, add enough water to knead to a soft dough.2. Divide the paratha dough into small balls. Roll out each ball into a small puri, put a little beetroot

filling in the centre and seal the edges. Roll out into parathas.3. Heat tawa, add some ghee and fry the parathas till light brown.

Crisp Coconut Chops

Ingredients:

• 500 g. potatoes, boiled and peeled;

• 250 g. paneer, crumbled;

• 2 cups fresh breadcrumbs;

• 3 capsicums, chopped;

• 1/2 cup shelled green peas;

• 4 tbsp. grated coconut;

• 1 bunch coriander leaves, chopped fine;

• 2 onions, chopped;

• 1 tbsp. cornflour;

• 5-6 green chillies, chopped fine;



• juice of 1/2 lemon;

• salt and pepper to taste;

• 4 tbsp. ghee;

• ghee for deep frying.

Method:

1. Heat two tbsp. ghee. Add onions and fry till light brown. Add green peas. Saute well. Add a littlewater and cook covered till done. Add paneer, chopped green chillies, salt and pepper. Fry welltill almost dry. Remove from heat. When cool, add the chopped coriander leaves, capsicums,

grated coconut and lime juice. Mix well. Check the seasoning and keep aside.2. Mash the potatoes with two tbsp. ghee, salt and pepper till smooth. Divide the mashed potato

into large lemon sized portions. Roll each portion into a cup-like shape. Put a little prepared fillingin it. Seal the edges and roll into oval shaped chops.

3. Add a little water to the cornflour and mix to a smooth thin paste. Dip the prepared chops in thecornflour paste and roll in breadcrumbs. Heat ghee in a kadai and deep fry the chops till wellbrowned.

4. Serve with tomato sauce.

Papaya Parathas

Ingredients:

• 750 g. wheat flour; 1 raw hard papaya;

• 4 green chillies, chopped;

• 1 tsp. anardana (pomegranate seeds);

• 1 tsp chilli powder;


• 1 1/2 tsp. pepper powder;

• a few mint leaves, chopped;

• a few coriander leaves, chopped;

• salt to taste;

• ghee.

Method:

1. Add salt and three tbsp. ghee to the wheat flour and knead to a firm dough. Keep aside for half an hour.

2. Grate papaya, add green chillies, chilli powder, garam masala powder, pepper powder, anardana,

salt, mint leaves and coriander leaves. Mix well.3. Roll out the wheat flour dough into even numbered chapatis. Spread papaya mixture on one,

cover with the other chapati and press the edges. Heat tawa and fry the parathas by smearingghee on both the sides till crisp. Make the remaining parathas in the same way.

4. Serve hot with curd, buttermilk, pickle or chutney.

Spinach-Nut Balls

Ingredients:

For the spinach balls:

• 250 g. spinach (palak);

• 50 g. paneer;

• 1 tbsp. cheesespread;

• 12 cashewnuts, roughly crushed;



• 15-20 raisins;

• 3 green chillies;

• 2 slices bread;

• 1 tbsp. flour;

• 1/2 tsp. cummin powder;

• 1/2 tsp. garam masala powder;

• salt to taste;• ghee for frying.

For the gravy:

• 250 g. tomatoes;

• 2 medium sized onions;

• 4 tbsp. fresh cream;

• 2 tbsp. coconut, grated;

• 1 tbsp. poppy seeds;


• 1/2 tsp. sugar;

•

1.5 cm. ginger;• 7-8 flakes garlic;

• 3 green chillies, chopped fine;

• a few coriander leaves;

• a few drops of green colour (optional);

• salt to taste;

• 4 tbsp. ghee.

Method:

To prepare the spinach balls:

1. Steam the spinach, drain out watr and keep aside. Grind spinach, bread slices, cheese-spread,

paneer and green chillies to a paste. Prepare a soft dough by adding flour, cashewnuts and salt toit. Take a little spinach dough, put a raisin in the centre and roll into lemon sized balls. Do thesame with the remaining spinach dough. Deep fry in hot ghee till done and set aside on a paper.

To prepare the gravy:

1. Cut the tomatoes into four pieces each. Heat one tbsp. ghee and fry the tomatoes till well friedand soft. Heat one tbsp. ghee in a kadai, add chopped onions, ginger, garlic, poppy seeds, gratedcoconut and fry well. Remove from heat.

2. When cool, grind the fried onion mixture, sauted tomatoes, coriander leaves and green chillies toa fine paste. Heat two tbsp. ghee in a pan, add the ground paste and fry well. Add garam masalapowder, sugar, spinach, water and salt. Stir well. Simmer till the gravy reaches the required

consistency.3. Pour the gravy into a serving bowl. Add spinach balls to the gravy and garnish with a dash of

whipped cream and coriander leaves.

Groundnut Sambar

Ingredients:

• 100g. groundnuts;

• a lemon sized ball of tamarind;

• 4 tsp. sambar powder;



• 1 tsp. urad dal;

• 1 tsp. chana dal;




• jaggery and salt to taste;

• 5 tsp. ghee.

Method:

1. Soak tamarind in a little water for about 15 minutes and extract the pulp.2. Heat ghee in a kadai and fry the groundnuts till golden brown. Remove and keep aside. Add

mustard seeds, urad dal and chana dal to the remaining ghee. When the mustard seeds splutter,

add the tamarind pulp, groundnuts, turmeric powder, sambar powder, chilli powder and salt. Stirwell. When it comes to a boil, add jaggery. Remove from heat when the gravy thickens slightly

Golden Hearts

Ingredients:

• 400 g. potatoes, boiled and grated;

• 200 g. cheese, grated;

• 1 cup cauliflower, chopped, boiled and mashed;

• 1 cup carrot, grated;

• 1 cup french beans, chopped and boiled;

• 1 cup cabbage, chopped and boiled;

• 1 capsicum, chopped fine;

• 3/4 cup breadcrumbs;

• 1/4 cup groundnuts, crushed;

• 1/2 bunch coriander leaves;

• 1 onion, chopped fine;

•

2 tbsp. rawa;• 10 raisins, chopped;

• 8 cashewnuts, chopped fine;

• 6 slices bread, soaked in a little water;

• 1.5 cm ginger, grated;

• 1/2 tsp. pepper powder;

• chilli powder;

• salt;

• ghee.

Method:

1. Mix all the ingredients well, except breadcrumbs and ghee.

2. Divide the mixture into small portions and roll into heart shaped cutlets.3. Roll the cutlets in breadcrumbs.4. Heat ghee in a frying pan and fry the cutlets till brown.

Savoury Corn Delight

Ingredients:



• 2 cups corn;


• 50 g. mushrooms;

• 50 g. noodles;

• 1 cup milk;

• 2 tbsp. cornflour;

• 1 stick celery, chopped;• 3 spring onions, chopped fine;

• 2 capsicums, chopped (optional);

• 1/4 tsp. mustard powder;


• 2 1/2 tbsp. ghee.

Method:

1. Boil the corn with enough water and salt to taste till done. When cool, grind half of them to acoarse paste. Wash and slice the mushrooms. Cook the noodles in enough water till done. Drainout the water and hold them under running cold water. Add a little ghee and keep aside.

2. Heat ghee in a pan, add spring onions and fry till light brown. Add mushrooms and celery and

saute on medium heat till done. Add cornflour to milk and mix to a smooth paste and add to thepan. Stir well. Add the coarsely ground corn paste and the whole cooked corn. Add theseasoning, noodles and mix well. Garnish with chopped capsicums and grated cheese.

Bread-Potato Dahi Bada

Ingredients:

• 500 g. curd, well beaten;

• 1 tbsp. chopped coriander leaves;

• 1 tsp. chaat masala;

• 1/2 tsp. chilli powder;

• a little tomato sauce;

• salt to taste.

For the badas:

• 250 g. potatoes, boiled and mashed;

• 2 tbsp. flour;

• 8 slices bread, soaked in water and mashed;

• 10 raisins;


• 1/2 tsp. ginger, chopped fine;


• ghee for frying.

Method:

1. Mix all the ingredients for the badas, except flour and ghee. Divide and roll it into round badas.2. Roll in flour and fry in hot ghee till golden brown in colour.3. Add salt to the curd. Place the badas in a plate and pour the curd over them. Sprinkle chaat

masala and chilli powder.4. Garnish with coriander leaves and tomato sauce.



Dal Dips in Sweet-Sour Gravy

Ingredients:

• 1 cup tur dal;

• 4 red chillies;

• 1 onion, chopped;

• 1.5 cm. ginger;

• salt to taste;

• 4 tbsp. ghee.

For the gravy:

• 2 cups tamarind pulp, (extracted from a lemon sized ball of tamarind);

• 1 tsp. sambar powder;



• a small piece of jaggery;

•1 spring curry leaves;

• salt to taste;

• 2 tsp. ghee.

Method:

1. Soak dal and red chillies for an hour, drain and grind to a coarse paste along with onion, gingerand salt. Heat ghee in a dekchi and fry the paste till it leaves the sides of the pan. When cool, roll

into small balls.2. Put the tamarind extract, sambar powder, turmeric powder and salt in a dekchi and bring it to a

boil. Add a few dal balls and continue to boil till the gravy is reduced to half. Add the remainingballs and jaggery. Simmer till all the balls are cooked and the gravy is thick. Heat a little gheeand season it with mustard seeds and curry leaves. Pour the seasoning over the gravy. Serve hotwith rice and papad.

Palak Ni Puri

Ingredients:

• 1 bunch palak (spinach);

• 4 cups wheat flour;

• 4 tbsp. gram flour;

• 2 tsp. ginger-garlic-green chilli paste;

• 1 1/2 tsp. ajwain;

• 1 1/2 tsp. cummin seeds;


•salt to taste;

• ghee for deep frying.

Method:

1. Wash and finely chop palak. Add a little water and grind it to a paste. Add ginger-garlic-green

chilli paste, ajwain, cummin seeds, turmeric powder, gram flour and ghee to the palak mixtueand mix well. Add wheat flour and salt and knead into a hard dough, adding a little water to it, if necessary.



Divide the dough into small portions and roll out into puris. Deep fry the puris in hot ghee till BaiganPora (Roasted Brinjal)

Ingredients:

• 1 large sized brinjal;

• 1 medium sized tomato, chopped;

• 1 medium sized onion, chopped;

• 1 tbsp. green chutney;

• 2-3 green chillies, chopped;

• 1/2 tsp. cummin seeds;

• 1/2 tsp. mustard powder;

• a few coriander leaves;

• salt to taste;

• 1 tbsp. ghee.

Method:

1. Roast, peel and mash the brinjal. Add coriander leaves and salt. Heat ghee in a dekchi, addcummin seeds, green chillies and onion. Fry till the onion turns light brown. Add green chutneyand fry for two more minutes. Add the mashed brinjal, and fry for five minutes. Add the choppedtomato and saute well. Serve with chapatis.

2. golden brown. Serve hot with mango pickle or any other pickle.

Rajma Pakodas

Ingredients:

• 250 g. rajma;• 1 large tomato, chopped fine;

• 1 small onion, chopped fine;


• a handful of coriander leaves, chopped;

• juice of half a lemon;

• chilli powder, coriander powder, garam masala powder and salt to taste;


Method:

1. Soak rajma in water overnight. Remove the skin by pouring boiling water over it. Grind the rajmato a coarse paste. Add the chopped onion, green chillies, tomatoes, chilli powder, corianderpowder, lemon juice and salt to the paste. Mix by hand roll into small balls. Deep fry in hot gheetill golden brown. Serve hot with tomato ketchup or mint chutney.

Potatoes with a difference

Ingredients:

• 200 g. small round potatoes;

• 1 bunch coriander leaves;



• 1/2 bunch spinach;

• 1 cpasicum;


• a few springs fenugreek leaves;

• a few springs mint leaves.

For the seasoning:

• 1/2 cup curd;

• 1 tsp. cummin seeds;


• 1/2 tsp. ajwain;



• 2.5 cm. ginger;

• 5 flakes garlic;

• salt to taste;

• 2 tsp. ghee;

•

ghee for frying.

For the garnishing:

• 1 tbsp. pomegranate seeds;

• 2 whole red chillies, fried.

Method:

1. Wash and roughly chop all the greens. Boil in just enough water. When cool, blend well in amixer.

2. Add chilli powder, turmeric powder and salt to the curd and mix well. Heat two tbsp. ghee in akadai and season with cummin seeds, mustard seeds, ajwain and ginger-garlic paste. Add theseasoned curd. Stir well. Add the ground greens to the curd mixture. Stir well and simmer for fiveminutes.

3. Wash the potatoes well and deep fry with the skin in hot ghee till done. Add to the green gravyand simmer for 15 minutes.

Mushroom-Macaroni Hot Pot

Ingredients:

• 1 kg. tomatoes;

• 100 g. macaroni, boiled;

• 100 g. mushrooms, washed and chopped;

• 1 cup carrots, chopped into small pieces;

•1 cup green peas, shelled;

• 2 large potatoes, boiled and mashed;



• 3 tsp. sugar;


• salt to taste;

• 2 tbsp. ghee.



Method:

1. Blend the tomatoes in a mixie. Pass through a strainer and remove the juice. Mix the tomato juice with sugar, one tsp. chilli powder and salt in a heavy bottomed pan and let it boil for 15minutes. Heat ghee in a kadai, add the chopped onion and fry till golden brown. Add mushrooms,potatoes, carrots, green peas, chilli powder and salt. Stir well. Cook for two to three minutes.Remove from heat. Grease a baking dish and spread the boiled macaroni at the base. Spread the

fried vegetables over it, followed by the cooked tomato juice. Top with grated cheese and bake ina hot oven for 20 minutes. Serve hot.

4. Garnish with pomegranate seeds and fried whole red chillies. Serve hot with parathas.

Pepper Chicken

Ingredients:

• 3 chicken breasts (250 g. each);

• 100 g. french fries;

• 100 ml pepper sauce;

• 2 green chillies, minced;

• 2 red chillies, minced;

• 1 tomato pureed.

Method:

1. Marinate the chicken breasts with pepper sauce, minced red and green chillies and puriedtomatoes for a few hours. Grill. Serve hot with french fries.

Mutton Methiwala

Ingredients:

• 1/2 kg. mutton chops;

• 1 cup curd, well beaten;

• 3/4 cup coriander leaves, chopped fine;

• 1/2 cup methi leaves (fresh), chopped fine;

• 2 potatoes, cubed;

• 1 tomato, cubed;

• 8 peppercorns;

• 4 Kashmiri chillies;

• 3-4 green chillies;

• 3 cloves;

• 2 cardamoms;

• 2 sprigs mint leaves;

• 2.5 cm. cinamon stick;

• 5 tsp. coriander seeds;


• 1 tsp. poppy seeds;


• 1 tsp. dried methi leaves, crushed;

• salt to taste;




Method:

1. Roast peppercorns, cardamoms, cloves, cinamon, poppy seeds, coriander seeds, cummin seedsand red chillies and grind to a fine powder. Fry green chillies and onions with a little ghee andgrind them along with 1/2 cup coriander leaves, mint leaves and powdered spices to a fine paste.

2. Heat ghee in a pan. Add mutton pieces and fry for a minute. Add methi leaves and salt and fryfor three minutes. Pour the ground masala paste over the chops and fry for five minutes, adding

just half a cup water. Add curds and mix well. Just before covering the pan, add the tomato andpotato pieces. Cook till mutton is done. Uncover the pan and add dry methi leaves. Simmer forfew minutes. Serve hot with remaining coriander leaves.

Saucy Chicken in Hot Spices

Ingredients:

• 1 medium sized chicken;

• 1 cup curd, well beaten;

• 10 g. chironji;

• 10 cashewnuts;

• 2 tbsp. tomato sauce;

• 2 tbsp. soya sauce;

• 1 tbsp. chilli sauce;


• 1/2 tsp. tandoor colour;

• juice of 1 lemon;

• pepper powder and salt to taste;

• 125 g. ghee.

Method:

1. Clean and cut chicken into pieces. Roast chironji and cashewnuts finely and grind them to a finepaste. Mix this paste with the curd, sauces and spices. Add the tandoor colour and lemon juice.Rub the curd mixture to the chicken and keep aside for half an hour. Cook the chicken piecesalong with the curd mixture in a big flat bottomed pan. Melt ghee and pour over the chicken.

Cover the lid and cook till chicken is tender and done.

Fish & Prawn Fiesta

Ingredients:

• 1 medium sized pomfret;

• 200 g. prawns;

• 3/4 cup brown vinegar;

• 3 medium tomatoes;

• 1 small bunch coriander leaves, chopped fine;

• 8-10 flakes garlic, coarsely ground;• 5-6 green chillies, chopped fine;

• 4 eggs;

• 2 tbsp. grated cheese;

• 1 1/2 tsp. sugar;

• 1 tsp. cummin seeds, coarsely ground;


• 2 tbsp. sesame oil or ghee.



Method:

1. Clean and wash the pomfret, remove the head, cut the fish into pieces. Boil the pieces, but donot overboil them. Flake the fish and remove the bones. Clean and devein the prawns. Washthem. Liquidise the tomatoes. Heat the sesame oil or ghee in a pan, add the prawns, tomato

juice, salt, pepper, coarsely ground garlic, cummin seed and chopped green chillies. Cook theprawns adding a little water, till a thick gravy remains.

2. Beat egg till stiff. Add vinegar, salt, sugar, butter and blend well. Add the prawn mixture, mixwell and gently add the fish pieces - take care not to break the fish, mix fish-prawns well in theegg-vinegar sauce, sprinkle grated cheese and chopped coriander and bake for 15-20 minutes tillbrown. Serve hot with chapatis or naan.

Methi Chicken

Ingredients:

• 1/2 kg. chicken;

• 1 bunch fenugreek leaves;

• 3 onions, finely chopped;

•

3 green chillies;• 2 medium sized tomatoes;


• 4 tbsp. ghee.

For the dry masalas:

• 2 tbsp. coriander leaves, chopped fine;


• 1 tsp. coriander powder;



• salt to taste.

Method:

1. Heat ghee in a kadai, add the ginger-garlic paste and fry till golden brown. Add green chillies andonions and fry till onions are golden brown. Add chicken and the tomatoes. Cover and cook tillthe chicken is slightly tender and water has evaporated. Now add the coriander powder, turmericpowder and salt. Keep stirring till the oil separates and leaves the sides of the pan. Then add thechilli powder and garam masala powder and the coriander leaves. Fry for few more minutes .

Serve hot with parathas or chapatis and salad.

Irani Kofta Curry

Ingredients:

• 2 cups curd;

• 3/4 cup gram flour;

• 1 cup coriander leaves, chopped fine;

• 2 tbsp. ginger, grated;



• 8 curry leaves;

• 4 round red chillies;



• 3 flakes garlic, minced;

• 2 green chillies, minced;

• salt to taste;

• 1/3 cup ghee.

For the pakodas:

• 250 g. minced meat, steamed;

• 1 1/2 cup gram flour;


• 2 tbsp. coarse peanut powder;

• 1 tbsp. coriander leaves;

• 1 tbsp. coriander seeds and

• cummin seeds, coarsely ground;

• 1/2 tsp. ginger, grated;


• 1/4 tsp. soda bi carb;

• 1 green chilli, minced;

•

salt to taste;• ghee for frying.

Method:

1. Beat curd with two cups water. Add gram flour and blend so that no lumps are left. Add ginger,garlic, turmeric and green chillies. Blend and set to boil. Simmer till thick and keep aside.

To prepare the pakodas:

1. Mix meat, gram flour, soda bi carb, coriander leaves, green chilli, onion, coriander-cummin seedpowder, grated ginger; 1 tbsp. hot ghee, peanut powder and salt. Add water to make a batter of dropping consistency. Heat two cups ghee in a pan. Drop spoonfuls of mixture in the hot ghee,leaving the top of the pakoda above the ghee level. Fry on low flame till golden and cooked.

Drain all pakodas and dip them for a minute in a bowl of milk. Remove and add to curry. Add saltto the curry. Heat thoroughly and sprinkle chilli powder over the surface.

2. Heat 4 tbsp. ghee. Add cummin seeds and curry leaves. Add round red chillies, when they pop,

pour over the curry. Garnish with coriander leaves before serving.

Mushroom in Marrow

Ingredients:

• 500 g. mutton marrow bones with marrow;

• 200 g.musrooms cut into halves;

• 2.5 cm cinnamon;

• 8-10 spring onions, cut fine;

• 3 tomatoes, chopped;

• 3 chillies, cut fine or more to taste;


• 1 tsp. garam masala;

• 1/2 tsp. ginger-garlic paste;


• ghee.



Method:

1. Wash the bones, add cinamon stick, a little ginger-garlic paste, salt, water and pressure cook. Letit cool, then remove the marrow carefully from the bones. Keep aside. Wash mushroom andpressure cook them in a marrow stock adding salt if required. Saute onions in ghee, addtomatoes, cook till soft. Add ginger-garlic paste, green chillies, chilli powder and garam masalapowder and stir fry for some time. Add mushrooms along with stock. Let it simmer for sometime.

Add marrow before serving, taking care not to break it. Serve hot garnished with corianderleaves.

Spicy Mutton and Almond Curry: Kashmiri Roghan Josh

Ingredients:

• 1/2 kg. lamb or mutton cut into cubes;

• 1 cup yoghurt;

• 1/4 cup cream;

• 8 almonds sliced;

• 2 onions, grated;

• 2 tbsp. ginger-garlic paste;

• 1 tsp. black pepper powder;



• 1/4 tsp. nutmeg powder;

• 4 long red chillies;

• 8 black peppercorns;

• salt to taste;

• 1/2 cup ghee.

Method:

1. Mix meat with all the above ingredients except ghee, red chillies and peppercorns. Marinate for

30 minutes. Heat ghee in a pressure cooker. Add peppercorns and red chillies. Add meat mixtureimmediately and stir fry till brown and aromatic. Add two cups of hot water and cook underpressure for 15 minutes or till done. Serve with rotis.

Hot `N' Spicy Baked Pomfret

Ingredients:

• 2 pomfrets (300 g. each approx.)

Grind to paste:

• 12 flakes garlic;• 2 cm. ginger;

• 1 small onion;

• 6 green chillies (hot);

• 2 medium sized tomatoes, chopped and fried.

For the marinade:

• 4 tbsp. vinegar;




• 1 tsp. tobasco sauce;

• 1/2 tsp. sugar;

• 1/4 tsp. ajinomoto.

Method:

1. Trim fins, clean innards and make three gashes on both sides of fish (fish is baked whole).Marinate fish for two hours with given marinade. Heat 2 tbsp. ghee and fry ground masala fortwo minutes. Stuff and cover fish all over with fried tomato and masala paste. Grease a baking

tray and place fish and its marinade. Arrange vegetables and dot ghee all over fish andvegetables. Bake in pre-heated oven for 20 to 25 minutes. Turn once while baking. Serve withsteamed rice and noodles.

Spinach Chicken Special

Ingredients:

• 750-800 g. chicken, cleaned and cut into medium size pieces;

•750 g. spinach (depending upon the weight of chicken);

• 250 g. curd;

• 2 large onions;

• 6 garlic flakes;


• 3 cardamoms;

• 3 cloves;

• 5 cm. ginger;



• salt to taste, ghee.

Method:

1. Clean the chicken pieces. Clean the spinach, shred into small pieces. Chop the onions. Make apaste of ginger, garlic and green chillies. Add a little water to the curd and beat it well. In akadai, heat one tbsp. ghee and add the chopped onions and fry on a low heat till the onionsbecome golden brown, then add the red chilli powder and salt along with garam masala and fry in

a low heat till it becomes almost dark brown in colour. Add curd and mix it thoroughly. Add thechicken pieces with little water (1/2 tea cup) and stir thoroughly. Add cardamom and cloves andcook for another five minutes. Lastly add the spinach leaves and after mixing it, cover and cookon low heat for 10 minutes. Serve hot.

Chicken Fry

Ingredients:

• 1 kg. chicken;

• 3 large onions;

• 2 tbsp. vinegar;



• 1 tsp. pepper powder;

• 1/2 tsp. saffron powder;

• salt to taste;



• 2 tbsp. ghee.

Method:

1. Wash and cut chicken into required pieces, put into a pressure cooker with chilli powder, pepperpowder, saffron and salt. Cover the meat with water and cook till dry. When dry add the sauce

and mix well till fully blended. Cut onions into fine slices, heat ghee in another vessel and fry theonions till crisp and golden brown. Now add the fried onion to the prepared chicken and mix well.Serve hot with chappaties or bread.

Baby Corn in Gravy

Ingredients:

• 6 baby corns, cleaned, sliced and boiled;

• 3 cups fresh coconut, grated;

• 4 large tomatoes, chopped;

• 1 onion, sliced;

• 1/2 cup coriander leaves, chopped fine;

• 8 peppercorns;

• 1 tsp. sugar;

• 1 tsp. coriander leaves;



• 1/2 tsp. cumin seeds;

• 1/2 tsp. lemon juice;

• meat stock;

• salt;

• ghee.

Method:

1. Grind coconut, onion and peppercorns to a paste. Keep aside. Heat ghee in a large pan. Addcummin seeds. When they pop, add corn, tomatoes and powdered spices. Add the sugar, salt andcoconut paste and baby corn. Blend the gravy adding stock as needed. Simmer till cooked andserve garnished with coriander leves and a sprinkling of lemon juice. Serve with puris and rice.

Mutton Peas Curry

Ingredients:

• 1/2 kg. mutton;

• 75 g. gram flour;

• 50 g. shelled peas;

• 3 large tomatoes;• 3 onions;

• 4 cloves garlic;


• 1 tbsp. poppy seeds;

• 2 tsp. coriander powder;

• 1/2 tsp cummin seeds;






• a pinch of asafoetida;

• a small piece of ginger;

• a small pinch of soda bi carb;

• salt to taste;

• water as required;

• ghee.

Method:

1. Make a thick batter with gram flour, water and soda bi carb. Heat ghee in a deep frying pan.Drop batter through a perforated spoon and fry for 1-2 minutes and keep the balls aside.

2. Peel the yam and cut into square pieces. Lightly fry mutton pieces.

3. Grind together ginger-garlic and poppy seeds.4. Heat two tbsp. ghee in a dekchi, fry grated onions and then the ginger-paste till light brown. Add

asafoetida, cummin seeds and spices then chopped and peeled tomatoes. Fry till the tomatoesare cooked. Stir well, add mutton pieces, gram flour balls, peas and little water. Cover the dekchiand cook on a low flame.

Pudina Paneer

1. Heat 4 tbsp oil and fry 3 sliced onions till brown.

2. Add 1/4 tsp haldi, 3/4 tsp chilli powder and salt.3. Add pulp of 2 tomatoes and cook till dry.4. Add 250 gms Amul Paneer, 1/4 cup dried pudina and remaining tomato pieces.5. Add 3/4 garam masala.6. Cook for 2 mins and remove from fire.

Serve.

Handi Paneer

1. Cut 3 onions fine and stir fry till brown.

2. Reduce flame, add 2 piece grated ginger, 1/2 tsp haldi, 1/2 tsp chilli powder, 1/2 tsp garammasala and mix.

3. Add 1 finely chopped tomato, 1 chopped green chilli and 1 tej patta.4. Cook on low flame for 7-8 mins.5. Add 1/2 cup beaten curd and cook till dry.6. Add salt.7. Add 1/2 cup water and boil.

8. Mix in 200 gms Amul Paneer and 1 tbsp chopped coriander.9. Cook till the masala dries and coats the paneer.10. Add a little freshly ground pepper.11. Remove from fire and serve.

Paneer Pineapple Chaat

1. Mix 150 gms Amul Paneer, grated, with 1 tbsp sugar.2. Arrange 6 pineapple rings in a dish.

3. Place the paneer-sugar mixture in the centre of the ring and press down.4. Sprinkle with chaat masala.5. Refrigerate.

Serve cold.

Embassy Paneer



1. Heat 3 tbsp butter and add 2 chopped onions, 2 crushed garlic flakes, 1/2 ginger piece chopped,1 chopped green chilli and cook till onions become transparent.

2. Add 1 tbsp maida and cook for 1/2 min.3. Reduce flame, add 1/2 cup milk mixed with 1/2 cup water, stirring continuously till slightly thick.4. Add 2 chopped tomatoes, salt, 1/2 tsp pepper, 1 tbsp tomato ketchup and cook for 3 mins.5. Add 150 gms Amul Paneer and 3-4 tbsp fresh chopped coriander.6. Sprinkle with 1/2 tsp garam masala and 1/2 tsp chilli powder and mix well.

Serve hot.

Paneer in Coriander Garlic Sauce

1. Heat 2 tbsp oil.2. Add 3 dried chillies, broken, 1/2 pod crushed garlic and cook for 1 min. Add 1/4 tsp chopped

fresh coriander, 6 tbsp tomato puree, salt, 1/2 tsp pepper, 1/2 tsp sugar and cook for 1-2 mins.3. Add 1/2 tsp corn-flour dissolved in water, stirring continuously.4. Cook on low flame till thick.5. Add 200 gms Amul Paneer.

6. Mix well and cook for 2-3 mins.

Serve hot.

Aachari Paneer

1. Heat 4 tbsp oil.2. Add 2 tsp saunt, 1 tsp mustard seeds, 1/2 tsp methi dana, 1/2 tsp onion seeds (kalonji) and 1

tsp jeera and fry till they crackle.3. Add 3 chopped onions and 3-4 chopped green chillies till golden.4. Add 1 tsp haldi, 5-6 crushed garlic flakes and 1" piece crushed ginger.5. Gradually add 1/2 cup beaten curd, stirring constantly.

6. Add 1 1/2 tsp amchoor and salt.7. Cook till curd dries slightly.8. Just before serving, add 300 gms Amul Paneer and a few slit green chillies.9. Sprinkle with salt and 1/2 tsp chilli powder.10. Stir for 1-2 mins on low flame.

Serve hot.

Paneer Palak Bhujia

1. Chop 1 kg washed palak.2. Heat 4-5 tbsp ghee and fry 1" piece ginger, chopped and 3-4 flakes crushed garlic.

3. Add spinach and cook for 5 mins.4. Add salt, 1/2 tsp haldi, 1/2 tsp chilli powder.5. Then add 3 chopped tomatoes and cook till dry.6. Mix in 200 gms Amul Paneer.7. Add 4 crushed elaichi, 2 finely chopped green chillies, and 1/4 tsp amchoor powder.8. Cook for 3-4 mins.

Serve.

Kesari Paneer

1. Grind 1 tbsp grated coconut and 1/2 cup cashew-nuts to a paste with a little water.2. Grind 1" piece ginger and 3-4 garlic flakes into a paste.3. Dissolve a few strands of kesar in water.4. Heat oil and add 2 chopped onions and ginger-garlic paste.5. Cook till light brown.6. Add 1 tbsp garam masala, coconut-cashew paste.



7. Add 1 cup beaten curd gradually and cook till oil separates.8. Add salt, kesar and 1/2 cup milk.9. Boil till you get a thick gravy.10. Simmer for 5-7 mins.11. Add 200 gms Amul Paneer.12. Cook for 3-4 mins.13. Add 1/2 cup cream, mix, and remove from fire.14. Garnish with few strands of kesar.

Goan Paneer Pea Curry

1. Fry 3 sticks dalchini, 2 tsp khus khus, 3 luang, 3 whole peppercorns, 2 tsp saboot dhania and 10dry red chillies in 2 tsp oil.

2. Put 2 onions directly on the flame till they become black. Remove skin and chop.3. Fry 1/2 grated coconut.4. Grind all fried ingredients, chopped onions, fried coconut and garlic into a paste with water.5. Cook 6 tomatoes in 4 cups water, till soft and then puree them in mixer.

6. In a karahi add 4 tbsp oil, paste, tomato puree, 1/2 tsp sugar and salt. Cook for 10 mins.7. Add 250 gms Amul Paneer, 1/2 tsp garam masala, 1/4 cup cream and 1 1/2 cup boiled peas.8. Simmer for 4-5 mins.

Serve.

Kaaju Paneer Masala

1. Fry 150 gms Amul Paneer till golden.2. Remove, add in the same oil fry 1/2 cup kajus and keep aside.

3. Deep fry 3 sliced onions till brown.

4. Cool and grind into a paste.5. Boil 3 chopped tomatoes, 3 falkes chopped garlic, 1" piece chopped ginger with 1

cup water, till tomatoes are soft.

6. Cool and then puree.

7. Soak 3 tsp watermelon seeds and 1 tsp khus khus for 1 min. Grind to paste.8. Heat 2 tbsp oil and fry onion paste till brown.

9. Add 1/2 tsp chilli powder and khus-khus paste and mix.10. Add tomato puree and cook till oil separates.

11. Add 1/2 cup milk gradually, stirring constantly, and cook for 3-4 mins.

12. Add 1/2 tsp garam masala and salt.

13. Add enough hot water to get a thick gravy.14. Boil and then simmer for 10-12 mins.

15. Add paneer and kaju.

16. Boil once more, simmer for 5-mins till paneer is heated through the serve.

Mughlai Paneer

1. Soak 1 tbsp khus khus and 1 tbsp watermelon seeds in water and then grind into a

paste.

2. Heat 1 1/2 tbsp ghee and cook 1 grated onion till transparent.3. Add kaju-khus khus paste.

4. Cook for 2 mins.

5. Gradually add 1 cup beaten curd.



6. Cook for 5-7 mins, stirring continuously.

7. Add 3/4 tsp garam masala, 3/4 tsp chilli powder, salt, 200 gms Amul Paneer, 1

cup cream and mix well.8. Before serving, add powdered elaichi and heat till paneer is soft.

Amrakhand1. Hang 1/2 kg curd in a muslin cloth for 10 mins.2. Mash 100 gms paneer till smooth and blend with 1/2 tin Amul Mithai Mate and 1 tsp mango

essence.3. Fold in curd and chill till almost frozen.

Coconut Ladoos

1. Add 3 1/2 cups of desiccated coconut to 1 tin of Amul Mithai Mate and cook over a low fire for 5mins.

2. Cool and roll in to small ladoos and coat with some more coconut.

Mushroom-filled Rolls

Ingredients:

For the dough

• 400 g (14 oz) strong plain wholemeal flour

• 1 sachet dried yeast

• 5 ml (1 tsp) sea salt

• 2 eggs

• 55 g (2 oz) soft butter

• 150 g (5 1/2 oz) lukewarm yogurt

For the filling

• 1 bunch of spring onions

• 500 g (1 lb 2 oz) mushrooms

• 25 g (1 oz) butter

• sea salt and freshly ground black pepper

• 15 ml (1 tbsp) chopped fresh mixed herbs

• 100 g (3 1/2 oz) Mozzarella, mature Gouda or Cheddar cheese

• 50-55 g (1 3/4-2 oz) butter, melted

Method:

1. For the dough, mix the flour with the yeast in a bowl, then add the salt, eggs, soft butter andyogurt and mix well to form a dough. Knead for about 5 minutes until smooth. Cover and setaside in a warm place until risen and doubled in size.

2. Meanwhile, for the filling, cut the spring onions in 4 lengthways, then thinly slice. Thinly slice themushrooms. Melt the butter in a pan and cook the spring onions until softened.

3. Add the mushrooms and cook for about 5 minutes. Season to taste with salt and pepper. Cook,uncovered, until all the liquid has evaporated, stirring occasionally.Remove the pan from the heatand set aside to cool, then mix in the mixed herbs. Adjust the seasoning as required.

4. Cut the cheese into 12 slices. Knead the dough again on a lightly floured work surface and divide

into 12 portions. Roll out each portion of dough into a round and place 15 ml (1 tbsp) mushroom



filling on each portion. Top with a slice of cheese. Press the dough around the filling to enclosethe filling completely, pressing the edges to seal. Brush about 2/3 of the melted butter over arectangular baking sheet and place the rolls on the tray. Brush the rolls with the remainingbutter, cover and set aside in a warm place until risen and doubled in size.

5. Bake in a preheated oven at 200 C/400 F/Gas Mark 6 for about 30 minutes. Serve warm or cold.

Categories: Snacks

Pizza Snack

Ingredients:

• 3 cups Whole wheat flour

• 1 tbsp Sugar

• 1 1/2 tsp Salt

• 1 tsp Oregano leaves

• 1 tsp Dry yeast

• 1 cup warm water (1200-1300F)

• 2 tbsp Margarine, softened Cornmeal

•1 cup Pizza sauce

• 1 cup Shredded Amul Pizza Cheese

Method:

1. In large bowl, mix 1 cup flour, sugar, salt, oregano and yeast. Add warm water and margarine todry ingredients; beat 2 minutes at medium speed of mixer. Add 3/4 cup flour; beat at high speed2 minutes. Stir in enough remaining flour to make stiff dough. Knead 8 to 10 minutes.

2. Set in greased bowl; turn to grease top. Cover; let rise until doubled, about 1 hour. Punch doughdown. Divide into 8 equal pieces; shape into balls. Cover; let rest 10 minutes.

3. Roll and stretch each ball to a 5-inch circle. Place on greased baking sheets sprinkled withcornmeal. Shape edges of each circle into a standing rim of dough. Cover; let rise until doubled,about 1 hour.

4. Bake at 375 degree F for 8 to 10 minutes. Spread each round with 2 tablespoons pizza sauce,

sprinkle with cheese and your favorite topping. Bake about 10 minutes more.

Categories: Appetizers, Snacks

Pizza ala Siciliana

Ingredients:

• 3/4 lb Pizza Dough

• Semolina or cornmeal for dusting

• 1 tbsp Olive oil, preferably extra virgin

• 1/2 cup Tomato Sauce

• 6 Black olives, pitted & sliced

• 6 Green olives, pitted & sliced

• 3 Anchovy fillets, rinsed, patted dry & chopped

• 1 tbsp Drained capers

• 1 tbsp Freshly grated Amul Pizza Cheese

Method:

1. Place a pizza stone, baking tiles or an inverted baking sheet on the lowest rack of a cold oven;preheat for 30 minutes to 500 F or the highest setting.



2. Place dough on a lightly floured surface and pat into a disk. Use a rolling pin or your hands to rollor stretch the dough into a circle that is 1/4 inch thick and 10 to 12 inches in diameter. Transferto a semolina or cornmeal dusted pizza pan or inverted baking sheet.

3. Brush the dough with a little of the olive oil. Spread tomato sauce over the dough to within 1/2inch of the edge. Distribute olives, anchovies and capers over the sauce. Sprinkle with Amul PizzaCheese. Drizzle with the remaining olive oil.

4. Carefully slide the pizza onto the heated pizza stone and bake for 6 to 8 minutes or until thebottom is crisp and browned and the top is bubbling.

Categories: Main dish, Pizzas

Bacon and Tomato Pizza

Ingredients:

• 750 g (1 lb to 10 oz) potatoes

• 150 g (5 1/2 oz) streaky bacon

• 500 g (1 lb 2 oz) tomatoes

• 1.25 ml (1/4 tsp) dried oregano

• 15 ml (1 tbsp) finely chopped fresh parsley

• Garlic salt

• Freshly ground black pepper

• 250g (9 oz) Emmenthal cheese, sliced

• Fresh herb springs, to garnish

Method:

1. Peel and wash the potatoes and cut into then, round slices. Dry on absorbent kitchen paper andset aside. Dice the bacon and fry in a pan under sealed all over.

2. Add the slices of potato once the bacon has released its fat and cook for about 5 minutes, stirringoccasionally.

3. Slice the tomatoes, then mix with the potatoes and arrange evenly on a greased baking sheet.Sprinkle with oregano, parsley, garlic salt and black pepper to taste. Lay slices of cheese evenly

on top of the mixture.4. Bake in a preheated oven at 200 degree C/400 degree F/Gas Mark 6 for 25 minutes. Serve

immediately, garnished with fresh herb springs.5. Serving suggestion, Serve with thick slices of fresh crusty French bread.

Categories: Pizza

Ham, Pepper and Mushroom Pizza

Ingredients:

For the dough

• 500 g (1 lb 2 oz) strong plain white flour

• 40 g (1 1/2 oz) fresh yeast

• 50g (1 3/4 oz) butter

• 1.25 ml (1/4 tsp) salt

• 1 egg

For the topping

• 2 onions



• 15 ml (1 tbsp.) olive oil

• 2 x 400g (14-oz) cans chopped tomatoes

• 1 red pepper

• 1 green pepper

• 200 g (7 oz) mushrooms

• 85 g (3 oz) lean cooked ham

• Salt and freshly ground black pepper• Chopped fresh marjoram or oregano, to taste

• Chopped fresh basil, to taste

Method:

1. 200 g (7 oz) mature Cheddar cheese, grated For the dough, place the flour in a mixing bowl andmake a well in the centre. Add the yeast and mix with the flour. Pour 125 ml (4 fl oz) lukewarmwater into the well, mix well, then cover and set aside for 20 minutes. Mix in the butter, salt andegg using a dough hook on a mixer or your hands and knead the dough until I has a smoothconsistency. Place in a warm place and set aside until risen and doubled in size. Knead the dough

again, then set aside. For the topping, peel the onions and thinly slice. Heat the oil in a pan, addthe onion and cook until softened. Add the tomatoes; cover the pan and leave to simmer for 15-20 minutes, stirring occasionally.

2. Cut the peppers in half and remove and discard the stems, seeds and cores, then thinly slice.Clean the mushrooms and cut into thin slices. Add the peppers and mushrooms to the tomatoesand cook for a further 5 minutes, stirring once or twice.Slice the ham into thin strips and add to

the tomatoes. Add salt and pepper, oregano and basil to taste.3. Divide the dough into 20 equal pieces, roll out each piece as thinly as possible and place on a

greased baking sheet. Cover each mini pizza with the tomato topping and sprinkle with gratedcheese.

4. Bake in a preheated even at 300 C/400 F/Gas Mark 6 for about 25 minutes, until risen andgolden brown.

5. Serve hot. Serving suggestion, Serve with baked potatoes and a chopped mixed garden salad.

Categories: Mini pizzas

Deep Pan Chicago Style Pizza

Ingredients:

• 1 cup Warm water (110-115 deg)

• 1 pk Active dry yeast

• 3 1/2 cups Flour

• 1/2 cup Coarse ground cornmeal

• 1 tsp Salt

• 1/4 cup Oil

Filling:

• 1 lb Amul Pizza Cheese, sliced

• 1 lb Sausage, removed from the casing and crumbled

• 28 oz Can whole tomatoes, drained and coarsely crushed

• 2 Garlic cloves, minced

• 3 ts Dried oregano -or- 5 fresh basil leaves, shredded

• 4 tb Freshly grated Amul Processed Cheese

Method:



1. Crust: Pour the warm water into a large mixing bowl and dissolve the yeast with a fork. Add 1cup of flour, all of the cornmeal, salt, and vegetable oil. Mix well with a spoon. Continue stirringin the rest of the flour 1/2 cup at a time, until the dough comes away from the sides of the bowl.Flour your hands and the work surface and knead the ball of dough until it is no longer sticky.

2. Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 60 minutes in a warmplace, until it is doubled in bulk. Punch it down and knead it briefly. Press it into an oiled 15-inchdeep dish pizza pan, until it comes 2 inches up the sides and is even on the bottom of the pan.Let the dough rise 15-20 minutes before filling.

3. Preheat the oven to 500 degrees.4. While the dough is rising, prepare the filling. Cook the crumbled sausage until it is no longer pink,

drain it of its excess fat. Drain and chop the tomatoes. When the dough has finished its secondrising, lay the cheese over the dough shell. Then distribute the sausage and garlic over thecheese.

5. Top with the tomatoes. Sprinkle on the seasonings and the grated Amul Processed Cheese.

6. Bake for 15 minutes at 500 degrees. Then lower the temperature to 400 degrees and bake for 25to 35 minutes longer. Lift up a section of the crust from time to time with a spatula to check onits color. The crust will be golden brown when done.

Categories: Italian, Pork/ham, Pizza

Amul Cheese Quick pizza

Ingredients:

• 4 buns or rolls - sliced into halves

• 2 onions - sliced

• 1 clove garlic - chopped

• 8 button mushrooms - sliced

• 4 tbsp tomato sauce

• 1 cup Amul Pizza Cheese - grated

• 1 cup chicken - boiled & shredded

• 1/2 cup oil

• 1 tsp salt

• 1 tsp pepper powder

•1 extra onion - sliced into thin rounds

• 2 tomatoes - sliced

• 2 tbsp mint leaves - chopped

Method:

1. Brush the surface of buns with a little oil. Heat oil, fry onion, garlic, mushroom & chicken for 4-5

min. Add salt and pepper and remove from fire. Keep aside. Mix cheese and tomato sauce. Placepizza bread on a baking tray. Spread chicken mixture evenly on top of each slice and cover withcheese mixture.

2. Garnish with sliced tomatoes, onion rings and chopped mint leaves. Bake in a moderate oven(180 degree C) till cheese mixture sets.

Categories: Non Vegetarian

Farmhouse pizza

Ingredients:

• 1 pizza base (6" size)

• 4 tbsp pizza sauce

• 11/2 cup Amul Pizza Cheese



• 1 tbsp butter

• 1 small size capsicum ( finely chopped)

• 1/2 cup mushrooms (roasted in butter till light brown)

• 1/2 cup pineapple (drained if canned)

• 1/2 cup corn kernels/baby corn (drained if canned)

• Ground pepper, salt - according to taste

Method:

1. Spread Pizza sauce evenly over lightly greased pizza base. Sprinkle finely chopped greencapsicum over the sauce and arrange mushrooms on top.Spread pineapple pieces and cornkernels over mushrooms. Scatter cheese evenly over pizza and sprinkle with herbs.

2. Grease the oven tray lightly with oil and gently transfer the pizza base with toppings on the tray.Bake at 250 degrees centigrade for 5 min or until the cheese melts.

3. Remove from oven and serve hot.

Categories: Vegetarian

Mixed Pulse Pizza

Ingredients:

• 25g (1 oz) fresh yeast

• 400g (14 oz) strong wholemeal flour

• 30 ml (2 tbsp) refined cooking oil

• 2 onions

• 15 ml (1 tbsp) olive oil

• 1 clove garlic

• Salt and freshly ground black pepper

• 1 kg (2 lb 4 oz) tomatoes

• 175g (6 oz) cooked red lentils

• 175g (6 oz) cooked yellow lentils

• 175g (6 oz) cooked peas

• 175g (6 oz) cooked chick-peas

• 30 ml (2 tbsp) alfalfa shoots

• 60 ml (4 tbsp) grated Amul Pizza Cheese

Method:

1. Dissolve the yeast in 60ml (4 tbsp) lukewarm water, then add to the flour in a bowl with 200 ml

(7 fl oz) lukewarm water and the refined cooking oil. Knead to a smooth, workable dough and setaside.

2. Peel and chop the onions and cook them in the olive oil in a pan until softened. Peel and crushthe garlic and knead into the dough with the onion mixture. Add salt and pepper to taste, forminto a ball, cover and set aside in a warm place for about 30 minutes, until risen and doubled in

size. Roll out the dough to form 4 pizza bases, about 25 cm (10 in) in diameter. Place on 2greased baking sheets. Slice the tomatoes and arrange over the pizza bases. Season with saltand pepper to taste.

3. Spread the mixed pulses over the pizza bases and leave in a warm place to rise for a further 15minutes. Bake in a preheated over at 200 C/400 F/ Gas Mark 6 for 20-25 minutes, until cookedand lightly browned.

4. Mix the alfalfa shoots with the Amul Pizza Cheese and sprinkle over the cooked pizzas just beforeserving. Serve immediately.

5. Serve with a mixed pepper and onion salad.

Yield: 4-8 servrings



Cheesy Pepper and Mushroom Pizza

Ingredients:

• 1 Pizza base (6" size)

• 4 tbsp Pizza sauce

• 1 cup Amul Pizza Cheese

• 1 cup Amul Processed cheese

• 1 tbsp Butter

• Black pepper to taste

• 5-8 dices Amul paneer

• 1/2 cup Basil leaves (Tulsi leaves)

• 1/2 cup Mushrooms

Method:

1. Lightly roast small pieces of paneer and mushrooms in butter & set aside.2. Brush the top crust of the dough with butter or olive oil and spread a layer of pizza sauce over it.

Arrange mushroom and paneer pieces over it and season with salt and black pepper. Sprinkle

with basil leaves and Oregano. Heap the base with grated mozzarella cheese and also sprinklesome Amul Processed Cheese on top.

3. Grease the oven tray lightly with oil and gently transfer the pizza base with toppings on the tray.Bake until the bottom is crisp and golden brown in colour and the cheese is fully melted.

4. Remove from oven, cut into wedges and serve hot.

Categories: Cheese/eggs

Onion and Cheese Pizza

Ingredients:

For the dough

• 500 g (1 lb oz) strong wholemeal flour

• 1 sachet dried yeast

• 5 ml (1 tsp) ground coriander


• 5 ml (1 tsp) ground caraway seeds

• 2 eggs

• 175 ml (6 fl oz) lukewarm milk

• 70 g (2 1/2 oz) butter, melted then cooled

For the topping

•

200 g (7 oz) onions• 25 g (1 oz) butter

• 400 g (14 oz) tomatoes

• 4 fresh chillies

• 400 g (14 oz) Emmenthal cheese

For the sauce

• 200g (7 oz) soured cream



• 200 ml (7 fl oz) whipping cream

• 3 eggs

• 45 ml (3 tbsp) wholemeal flour


• Freshly ground black pepper, to taste

• Ground nutmeg, to taste

• 30-45 ml (2-3 tbsp) caraway seeds

Method:

1. For the dough, sift the flour into a mixing bowl and mix in the dried yeast, ground coriander, salt,ground caraway seeds, eggs, milk and butter. Knead to form a smooth dough, then cover and setaside in a warm place until risen and doubled in size. Knead the dough again, then roll out onto a

greased baking sheet. Set aside.2. For the topping, peel the onions and finely chop. Melt the butter in a pan, add the onions and

cook until softened. Set aside to cool. Slice the tomatoes and set aside. Trim the chillies, removethe seed and slice into rings. Coarsely grate the cheese. Arrange all the topping ingredients overthe pizza base. For the sauce, place the soured cream, whipping cream, eggs, flour, salt andpepper and nutmeg to taste in a mixer and blend. Pour the mixture over the pizza topping, thensprinkle with caraway seeds. Place the baking sheet in a cold oven, then bake at 200 C/400F/Gas Mark 6 for about 50 minutes. Serve hot.

Categories: Pizzas

Pizza sauce

Ingredients:

• 500g Tomatoes (pureed)

• 3 tbsp Tomato sauce

• 1 tsp Red chilly sauce

• 4 tbsp Onion paste

• 1 tsp Garlic paste

• 1 tbsp Oil/Butter

• 1/2 tsp Oregano (crushed leaves of ajwain plant)

• 1 tsp Sugar (optional)

• 1 tsp Red chilly powder

• Salt, pepper, coriander powder - to taste

Method:

1. Sieve the tomato puree to remove seeds and peel.2. Heat oil or butter in a skillet over medium to medium high heat.3. Add onion paste and saute until the onions begin to sweat. Do not brown.4. Add the garlic paste and stir once.5. Add water, tomato sauce, chilly sauce and bring to boil.

6. Add tomato puree and simmer.7. Add salt, pepper and coriander powder.8. Mix and cook till saucy consistency.9. Remove from heat and add oregano.

The sauce is ready to use.

Pizza base

Ingredients:



• 500g Maida

• 2 tsp oil

• 2 tsp fresh yeast

• 1 tsp salt

• 1 tsp sugar

• 1 tsp baking powder

• lukewarm milk or hot water to knead the dough

Method:

1. Mix together yeast, sugar and warm water. Keep aside for 5 - 10 minutes in a warm place till itfroths. Sieve maida. Make a depression in the centre and pour the ready yeast. Knead a softdough with it using warm milk and water.

2. Cover the dough and keep it in a warm place for about 1 - 2 hours or till it doubles in size. Toknock back the risen dough, turn it onto a board and knead it with your knuckles. This knocks outthe air bubbles producing a more even texture.The dough must be firm, elastic and smooth.

3. When ready to use, make balls out of the dough. Roll into 1/4 inch thickness for pizza base. Placeon a tray and cover with a wet muslin cloth. allow it to rise for some time. Pick each base andbake in a preheated oven at 200 degree centigrade for 10 - 12 mins.

Serve size 4

amul recepies

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