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8/7/2019 New Net Recipe

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Posted the 02/02/2011 11:00:01 By dhanpad (Visit website)

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Recipe type: Main Dish

Number of serving: 3

Preparation time: 10 Minute(s)

Cook time: 20 Minute(s)

Difficulty: Easy

Ingredients:

Green Peas cupBoiled Potato 2nos (diced)Carrot 6 tbsp (diced)French Beans 6 tbsp (choppedfinely)Fruit cocktail 1 tin OR (freshfruits like green grapes,pineapple, apple etc.)Paneer cubes 1/4 cup

Dry fruits 1/2 cup (cashews,walnuts, almond flakes,pistachio, raisins)Low fat half and half 1 smallSugar 1tspWhite pepper powder tspCurry powder - 1/2 tsp (optional)Tomato sauce - 2tbspSaffron 2 pinch ( soak in thewarm 2tbsp of milk)Oil 2 tbspSalt as requiredCoriander leaves 2 tsp(chopped finely)Grind Masalas:Ginger paste 1tbspGreen chillies 5 nosDry MasalasCinnamon 1 (broke intopieces)Cloves 4Elachi 4 nos

Preparation:

Grind dry and wet masalas separately.Dry fry the nuts slightly and keep aside.Separate the fruits from the tin (keep the juice)Heat oil and add grind wet masala and fry for fewminutes.Add dry masalas, black pepper powder, turmericpowder in it and fry.Add tomato sauce and in it and cook until theyare pulpy .Add, salt and sugar.

Now add the vegetables and juices, simmer andcook for few more minutes.Allow to thicken a bit, add fruit, nuts and boil tillthe gravy is thick and the fat separatesAdd cream on it. Gently stir and switch off thestove.Garnish with saffron, coriander leaves.Serve hot with Kashmiri pulao, Nan
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Spicy BhindiMethod

Run a knife into each okra from the point

ed tip almost to the stemmed end & dust them with salt & turmeric and set

aside.

1. Lightly roast peanuts, coconut & 1/2 the finely chopped onion and putthese along with the chillies, cumin powder, pepper corns, turmericpowder, sugar, coriander powder & 1/2 tsp salt into the grinder.

2. Coarsely grind (not a very smooth paste), pulsating only, till almostevenly coarse.

3. Taste & add more salt if required.

4. Heat 4 tbsp oil in a non-stick kadai/ sauce pan, fry tomatoes till soft &

then add this masala/mixture & fry well for 5-6 minutes.5. Remove half of this mixture & stuff the okras with it.

6. In the pan with the remaining masala, add 1/2 cup (or 1-2 cups if youwant more gravy) water, stir well & immerse the okras in it.

7. Simmer covered for 5 minutes or till okras are cooked.

8. Serve with piping hot rotis/naan.

Ingredients:

1/2 kg medium size okras (not big)

2 handfuls peanuts (w/o the skin)

1 cup dessicated coconut

2 green chillies1/2 tbsp pepper corns

Salt to taste

1/2 tsp turmeric powder

2 chopped large onion

1/4 -1/2 cup curry leaves

Cooking oil

2 ripe medium tomatoes -chopped

1/4 tsp cumin powder

1 tbsp corriander powder

1 tsp sugar

PINDI CHANA RECIPE


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Ingredients :-

1 cup chickpeas ( kabuli chana)1 tea bag or 1 tbsp black tea leaves tied in a cheesecloth21/2-inch ginger, 3/4th of it shredded finely for garnish2-3 tbsp oil2 onions chopped2 tsp garlic, finely crushed2 green chilies, sliced

3 medium sized tomatoes, chopped2 tsp ground coriander1 1/2 tsp ground cumin1/2 tsp turmeric powder1/2 - 1tsp red chili powder or as per tasteSalt To Taste1/2 tsp garam masalafinely chopped coriander leaves

Method to make this recipe : pindi chole:

Soak Chole in water overnight or for about 6 hr.

Cook the chole with salt and enough water in the cooker for about 20 minutes or tillfully done.

Drain, reserving 1 cup of cooking liquid.

Finely chop the remaining ginger. Heat oil and saut onions till golden, then addgarlic and chopped ginger and green chilies. Saut for 5 minutes.

Add tomatoes, coriander, cumin, turmeric and chili powder and saut over low heatuntil the oil separates.

Add chole, the reserved cooking liquid, salt and half of the coriander leaves.Simmer, uncovered until the liquid has been absorbed.

Add a pinch of garam masala and serve pindi chana sprinkled with the remaininggaram masala, coriander leaves and shredded ginger.

STUFFED BHINDI RECIPE


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Ingredients:-

1 pound Okra (Bhindi), washed and dried

3 tbsp - oil

1 tsp cumin seeds (jeera)

1 medium sized onion, chopped

2 green chilies, seeded and chopped

3/4-inch ginger, finely chopped

A pinch of Asafetida powder

1 tomato choppedStuffing :

3 tsp coriander powder

2 tsp turmeric powder

2 tsp ground fennel (saunf)

2 tsp dried mango powder (amchur)

1/2tsp chili powder or to taste

Salt To Taste

Method to make this recipe : stuffed okra:

Cut the stalk of each okra and make lengthwise slit.

Combine stuffing ingredients and mix well. Stuff each okra with the mixture.

Saut cumin with the little oil until it starts to crackle.

Add onions, green chilies and ginger. Saut till onion turns transparent, then put

in asafetida and cook for a few seconds.

Add tomato and cook until it turns pulpy.

Add the okra and cook for 5 minutes until tender and well coated with the sauce

(masala).

Serve stuffed bhindi hot with chapati, paratha or rice.

MUSHROOM MATAR RECIPE
http://www.indianfoodrecipes.net/indian-breads-recipes/recipe-lachha-parantha.htmlhttp://www.indianfoodrecipes.net/indian-rice-recipes/index.htmlhttp://www.indianfoodrecipes.net/indian-breads-recipes/recipe-lachha-parantha.htmlhttp://www.indianfoodrecipes.net/indian-rice-recipes/index.html


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Ingredients :-

1 1/2 cups - Green peas (Mutter)

200gms - Mushrooms

4 - Cardamon(green)

1" - Cinnamon

2 - Onions

1 1/2 tbsp - Ginger paste

1 tbsp - Garlic paste

3-4 - Tomatoes

1 tbsp - Chilli powder

1 tbsp - Coriander powder

1 tsp - Turmeric

1 tsp - Garam masala powder

1/2 cup - Cashewnut paste

4 tbsp - Oil

Salt To TasteMethod to make this recipe:

Clean, wash and cut the mushrooms into medium pieces and chop onionsfinely.

Heat oil in pan. Saute green cardamoms, cinnamon stick & onions tillgolden brown.

Add ginger garlic paste and cook for 1/2 a minute.

Add tomatoes and cook till oil leaves the sides.

AddChilli powder, coriander powder, turmeric, garam masala, salt and

cook for 2 minutes. Lastly dissolve the cashewnut paste in one cup of water and mix well and

add it to the pan. Add one more cup of water and bring it to boil.

Add the mattar (green peas) and mushrooms and cook till the peas arefully cooked. Once done, serve the mushroom matar with rice or roti.

NAVRATAN KORMA RECIPE
http://www.indianfoodrecipes.net/indian-rice-recipes/index.htmlhttp://www.indianfoodrecipes.net/indian-rice-recipes/index.html


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Ingredients :-

3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans,cauliflower, capsicum, cabbage, bottle gourd, cluster beans)150gms - Grated paneer3 - Tomatoes2 - Grated onions1 1/2 tsp -Ginger paste1 1/2 tsp - Garlic paste

Salt To Taste1 tsp - Turmeric Powder1 1/2 tsp - Red chilli powder1 tsp - Coriander powder2 tsp - Garam Masala Powder2 tbsp - Cream6 tbsp - Vegetable oil1 tbsp - Ghee1 cup - Milk / water1/4 cup - Dry fruits (cashew nuts, raisins)Coriander leaves for decorationMethod to make this recipe : navrattan korma :

Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to makepuree. Readymade tomato puree can also be used.

Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat.

Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown.

Add salt, turmeric powder, red chilli powder, coriander powder, garam masala andfry for 2-3 minutes.

Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes.Ensure that the mixture doesn't stick to bottom of pan.

Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until

the gravy becomes thick. Add paneer to the gravy and stir well.

Finally add all the vegetables to the above gravy and cook for 5-7 minutes.

Serve the navratan korma hot. Put cream and chopped coriander leaves on thenavaratna korma decorate .


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PANEER PASANDA RECIPE

Ingredients :-

500 gms Cottage Cheese (Paneer) How to make paneer

6 Onion (Pyaj)

400 gms Tomato (Tamatar)

1 " long piece Ginger (Adrak)

2 Green Chilly (Hari Mirch)

1 cup Cream (Malai)

1 cup Curd (Dahi)

100 Butter

1 tsp Red Chili Powder (Lal Mirchi)

1/4 tsp Turmeric (Haldi)

1 tsp Dried Pudina Leaves

1/2 tsp Garam Masala

1/2 cup Milk

Method to make this recipe : paneer pasanda:

Cut cottage cheese in samll pieces. Chop onion very finely.

Grind tomato, ginger, green chilly,.

Heat butter in a pan.

Saute onions till pink in color.

Then add tomato paste.

Continue cooking it on medium flame till ghee/oil begins to separate.

Put off the flame.

Add cottage cheese, cream , curd, salt, red chili powder, turmeric, garam

masala, dried pudina leaves and mix well.

Keep it aside for an hour.

Put the pan on the flame and then add milk to the mixture.

Simmer for 5 minutes and then finally put off the gas.
http://www.indianfoodrecipes.net/basic-preparations-recipes/recipe-how-to-make-paneer.htmlhttp://www.indianfoodrecipes.net/basic-preparations-recipes/recipe-how-to-make-paneer.html


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HARA CHANA MASALA RECIPE

Ingredients :-

1.4 kg Hara Chana50ml oil

4gm ginger and green chilly, chopped1gm asafoetida10gm cloves10gm bay leaf10gm salt3gm sugarLemon juice5gm garam masala powder

Garnishes:

5 gm chopped coriander

Method to make this recipe:

Heat oil, add cumin, cloves, bay leaf, chopped ginger, green chilli, and saute for 2minutes.

Add hara channa and cook until done.

Add lemon juice, chopped coriander and garam masala powder.

Garnish the hara chana masala with chopped corriander and serve hot.

RECIPE FOR ALOO GOBI RECIPE


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Ingredients :-

450gms Potatoes450gms Gobi (Cauliflower florets)2 tbsp Oil1 tsp Cumin seeds1 no. Chopped green chillies1 tsp Coriander paste1 tsp Cumin paste1/4 tsp Chilli powder1/2 tsp Turmeric paste1 tsp Chopped coriander leavesSalt To Taste

Method to make this recipe : aloo ghobi :

Par boil the potatoes in a large saucepan of boiling water for 10 minutes. Drain welland set aside.

Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes, until

they begin to splutter. Add the green chilli and fry for a further 1 minute. Add the cauliflower florets and fry, stirring, for 5 minutes. Add the potatoes, the

ground spices and salt and cook for 7-10 minutes, until the vegetable are tender.

Garnish the aloo gobi with coriander and serve with tomato and onion salad andpickle.

PYAZ KI KACHORI RECIPE


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Ingredients :-

2 cups Maida (Plain Flour)1/4 cup melted Ghee1/2 tsp SaltFor filling:

2 cups finely chopped Onions1 tsp Kalonji (Nigella Seeds)2 tsp Saunf (Fennel Seeds)2 Bay Leaves1/2 tsp finely chopped Green Chillies2 tblsp Besan (Bengal Gram Flour)2 tsp Dhania Powder (Coriander)2 tsp Chilli Powder1 tsp Garam Masala3 tblsp Chopped Coriander2 tblsp Oil

Salt to taste

Other Ingredients of this recipe:

Oil for frying

Method to make this recipe : pyaz ki kachori :


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To prepare the dough combine all the ingredients in a bowl and kneadinto a semi soft dough using water. Keep it for 5 - 7 minutes.

Divide the dough into 12 equal parts and keep them covered under a wetmuslin cloth.

For the onion filling heat oil in a pan.

Add the kalonji, saunf, bay leaves, green chillies and onions and saute tillthe onions turn light brownin color.

Add the besan, coriander powder, chilli powder, garam masala and saltand saute for 2-3 minutes.

Add the chopped coriander and mix well.

Remove the bay leaves.

Allow the mixture to cool completely.

Divide into 12 equal parts and keep aside.

To make kachoris roll out each portion of the dough into a 2 inch

diameter circle. Place one portion of the filling in the centre of the rolled dough.

Surround the filling with the dough by slowly streching it over the filling.

Seal the ends tightly and remove excess dough.

Roll each filled portion into a 2 1/2 inch diameter circle taking care toensure that the filling does not spill out.

Gently press the centre of the kachori with your thumb.

Repeat with the remaining dough and filling.

Deep fry the kachoris in hot oil over a slow flame till fgolden brown.

The kachoris should puff up like puris. These kachoris take a long time to be cooked in the inside too.

Serve hot with tamarind chutney and hari chutney.

METHI THEPLA RECIPE
http://www.indianfoodrecipes.net/accompaniments/chutney-recipes/recipe-tamarind-chutney.htmlhttp://www.indianfoodrecipes.net/accompaniments/chutney-recipes/recipe-hari-chutney.htmlhttp://www.indianfoodrecipes.net/accompaniments/chutney-recipes/recipe-tamarind-chutney.htmlhttp://www.indianfoodrecipes.net/accompaniments/chutney-recipes/recipe-hari-chutney.html


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Ingredients :-

1 cup Wheat Flour2 crushed Green Chillies1 tsp Red Chilli Powder1/2 tsp Haldi (turmeric)1 tbsp Ginger & Garlic paste1 tsp Ajwain 1 pinch Hing1/2 bunch Methi Leaves1 tsp Coriander powder1 tsp Cumin Seeds powderSalt to tasteOil as needed

Method to make this recipe : thepla :

Put wheat flour in a flat vessel bowl.

Mix all the ingredients int it including the methi leaves.

Add 1 tsp oil and knead it. Let it stay for 15 minutes.

Then make even size small balls of the dough.

Roll them separately with a rolling pin into a round shape.

Heat the griddle and roast each of the rolled out theplas one by one.

First roast one side,turn it upside down.

Then put 1/2 tsp oil on the turned side and again it upside down.

Repeat the same with the other side. When evenly roasted remove it from griddle.

Repeat this for all the balls.

Serve them hot with butter or chutney or curd.


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PARSI DAL RECIPE

Ingredients

1 cup Split Red Lentil (Masoor Dal)a pinch of Turmeric Powder (Haldi)

2 chopped Green Chilli (Hari mirch)2 flakes chopped Garlic (Lasan / Lahsun)2 tblsp Clarified Butter (Ghee)Salt to taste1 tblsp chopped Coriander Leaves (Dhania Patta)1 tsp Cumin Seeds (Jeera)

Method to make this recipe : parsi dal:

Cook the dal with the turmeric powder and sufficient water in a pressure cooker.

Cook till the dal is cooked.

Remove from the flame.

Mash the dal with a wooden spoon. keep aside in a pan.

Heat the ghee in a pan.

Add the garlic,salt, green chillies and the cumin seeds.

Fry for a minute over a low flame and pour over the dal.

Return the dal to a low flame. Add a little water if required(the dal should have the consistency of sambhar) and

cook for 2 minutes. remove from the flame.

Serve hot garnished with the corriander leaves.

HYDERABADI BIRYANI RECIPE


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Ingredients of this recipe:

350 gms Basmati Rice

200 gms Potatoes200 gms Carrots100 gms Onions4 Green Chilies30 gms Ginger20 gms Garlic1/2 tsp Turmeric Powder1 tsp Red Chili Powder1 cup Curd1 tsp Saffron2 tbsp Milk1/3 cup Mint ( Pudina leaves )

1/3 cup Coriander Leaves4 tsp Rose Water50 gms Cashewnuts50 gms Almonds25 gms Raisins120 gms GheeSalt To taste

Method to make this recipe : hyderabad biryani :

Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, somemore water and add half the whole garam masala and salt in a pan.

Bring the rice to a boil and cook until the rice is done. Drain and keep aside.

Dice the peeled potatoes and carrots and wash them. Slice the onions and greenchilies.

Peel ginger and garlic and chop finely. Chop the coriander and mint leaves.


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Soak the almonds in water for half an hour and keep aside.

Beat the curd in a bowl and divide into two equal portions.

Dissolve saffron in warm milk and add it to one portion of the curd mixture.

Heat ghee, add the remaining garam masala and saut over medium heat until it

begins to crackle. Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a

minute.

Add turmeric and chili powder, saute for half a minute add the chopped vegetablesand stir for a minute.

Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, thensimmer until the vegetables are cooked.

Add the dry fruits and nuts when the vegetables are done.

In the handi with the cooked vegetables, sprinkle little saffron curd, mint andcoriander.

Then spread half the rice and again sprinkle the remaining saffron-curd, mint andcoriander and top it with the remaining rice.

Place a moist cloth on top, cover the lid tightly so that it gets sealed.

Put the handi on dum in a pre-heated oven for 15-20 minutes.

Serve the hyderabadi biryani hot with mint chutney and other vegtables.

VEGETABLE BIRYANI RECIPE


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Ingredients of this recipe:2 cups Basmati Rice1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)150 gms Green Peas3 Finely Sliced Onion

2 Finely Sliced Green ChilliesSalt to taste1 tsp Red Chilli Powder2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)4 Cloves (laung)1/2 tsp Black Pepper Powder4 Tomato1/2 cup Yogurt (curd)4 tbsp Vegetable Oil1/2 tsp Mustard Seeds3 tbsp Dry Fruits (cashew nuts, raisin)Method to make this recipe : vegetable biryani :

Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and alittle salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan ormicrowave.

Cut all the vegetables into small thin pieces and fry each one of it separately in oil.Fry the green peas also.

Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and carawayseeds powder, cloves, black pepper powder and stir for about half minute. Then addonions and saute them for a minute ot till they get pink in color.

Add salt and red chilli powder and stir.

Add fine chopped tomatoes and fry till they are properly cooked. Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this

fine yogurt and stir well.Heat it for about 10 seconds.

Add all the fried vegetables.

Add the cooked rice and mix well with very light hands so that the rice grain doesn'tbreak. Cook for about 3 minutes.

Take this vegetable biryani out in a rice serving dish.

Garnish with dry fruits and green coriander leaves.

Serve the vegetable (veg ) biryani hot with raita and pickles

INDIAN FISH CURRY RECIPE


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700gms / 11/2 lb white fish fillet2 medium Onions4 cloves garlic (paste)1 tbsp ginger (paste)4 tbsp tomato puree2/3rd cup waterSalt To Taste1/2 cup gheeSpices :1tsp white cumin seeds1tsp turmeric powder1tsp garam masala powder

Method to make this recipe : curry fish:

Cut the fish into medium-sized pieces.

Heat the ghee in a frying pan and fry the fish pieces gently for 5 minutes. Drain thefish on absorbent kitchen paper and set aside.

Chop one onion finely and grind the other one.

Add the chopped onion to the ghee in the pan and fry until golden.

Add all spices and cook stirring for 10 seconds.

Now add the grinded onion, garlic, ginger and tomato puree. Fry the mixture untilthe ghee starts to separate.

Add the water and salt. Bring the mixture to the boil. Add fried fish pieces. Reducethe heat and simmer for about 10 minutes.

Serve the indian fish curry hot with rice or roti.


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MACHHI KA SALAN RECIPE

Ingredients

500 gms fish cut into slices1 coconut grated2 tsp til2 tsp dhania powder1 tsp mustard seeds1 tsp jeera2 tsp khus khus

1/2 tsp haldi2 tsp chilli powder2 green chilies3-4 tbsp oil1 onion sliced finefew curry leaveslemon size tamarindsalt to taste


To make Masala grind the til, dhania, jeera, mustard, khus khus, 1 tbsp gratedcoconut, chili powder, haldi garlic and 1 onion to a fine paste.

Extract 2 cups milk from the grated coconut. Extract the pulp from the tamarindsoaked in 1 cup of water.

Heat oil and add the 1 sliced onion and fry till crisp. Put in the masala paste and frytill the oil separates.

Now add the fish pieces and fry a little. Pour in the coconut milk and add salt to tastealong with the curry leaves.

Gently simmer till nearly done. Lastly add the tamarind water and again simmer alittle.

Serve machhi ka salan hot.

GULAB JAMUN Home Based


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Ingredient For the Recipe:

1 cup Carnation Milk Powder1/2 cup all purpose flour1/2 tsp baking soda2 tablespoons butter -melted

Whole milk just enough to make the doughFor the Sugar Syrup

2 cups Sugar1 cup waterOil for frying

Method to make this recipe : gulab jamun:

Make the dough by combining the milk powder, Bisquick, butter. Add just enough

whole milk to make a medium-hard dough. Divide the dough into 18-20 portions.Make balls by gently rolling each portion between your palms into a smooth ball.Place the balls on a plate. Cover with a damp yet dry kitchen towel.

Heat the oil on high and then lower the heat to medium. Slip in the balls into the hotoil from the side of the pan, one by one. They will sink to the bottom of the pan, butdo not try to move them. Instead, gently shake the pan to keep the balls frombrowning on just one side. After about 5 mins, the balls will rise to the surface. TheGulab Jamuns should rise slowly to the top if the temperature is just right. Now theymust be gently and constantly agitated to ensure even browning on all sides.

If the temperature of the oil is too high then the gulab jamuns will tend to break. Soadjust the temperature to ensure that the gulab jamuns do not break or cook tooquickly.

The balls must be fried very slowly under medium temperatures. This will ensurecomplete cooking from inside and even browning.


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Sugar Syrup

The syrup should be made earlier and kept warm. To make the hot sugar syrup addmix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushedand a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize

the sugar.

Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulabjamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrupovernight for best results. They can be served warm or at room temperature.

BADAM KA HALWA RECIPE

Ingredient for this Recipe:

2 cups Badam2 1/2 cups Sugar2 drops Kesar Colour


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1 cup Ghee1 cup Milk

Method to make this recipe : badam halwa:

Leave the almonds in hot water for 1 hour.

Remove the outer skin and grind to a paste with the milk.

Make sugar syrup and boil till it reaches a one string consistency.

Add the badam paste and cook till it thickens.

Add the kesar colour.

Add ghee little by little stirring continuously on low heat.

DAAL SHORBA RECIPE

Ingredients :-

4 Eggs (hard boiled)1 onion1/2 tomato (pureed)

3-4 flakes of garlic1/2-inch piece of ginger1-2 green chilies2tbsp chopped coriander leavesSalt to tasteRed chili powder to taste3/4th tsp turmeric powder1/2 tsp coriander powder3/4tsp garam masala


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2-3 tbsp vegetable oil / ghee1 cup green peas or 250 gms paneer


Remove the shell of boiled eggs & keep aside. If using Paneer cut into cubes and fry

till golden & set aside for later use. Make a paste of onion, garlic, ginger and green chilies in a mixer or chopper.

Heat oil in a kadhi or wok and add onion-garlic paste and fry till golden brown.

Add all the spices (salt, turmeric, coriander & chili powder) except garam masalaand fry for a minute and add tomato puree. Fry till it starts leaving oil.

Add a cup of water and cook till it dry's.

Now add the fried paneer cubes or green peas (which ever using) and boiled eggs.

Add 1 cup of water and bring to boil and reduce the flame.

Simmer for 10 minutes.

Garnish with garam masala and coriander leaves and serve daal shorba hot withparatha, roti or rice.

PEA SOUP RECIPE


4 Eggs (hard boiled)1 onion1/2 tomato (pureed)3-4 flakes of garlic1/2-inch piece of ginger1-2 green chilies2tbsp chopped coriander leaves

Salt to tasteRed chili powder to taste3/4th tsp turmeric powder1/2 tsp coriander powder3/4tsp garam masala2-3 tbsp vegetable oil / ghee1 cup green peas or 250 gms paneer



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Remove the shell of boiled eggs & keep aside. If using Paneer cut into cubes and frytill golden & set aside for later use.

Make a paste of onion, garlic, ginger and green chilies in a mixer or chopper.

Heat oil in a kadhi or wok and add onion-garlic paste and fry till golden brown. Add all the spices (salt, turmeric, coriander & chili powder) except garam masala

and fry for a minute and add tomato puree. Fry till it starts leaving oil.

Add a cup of water and cook till it dry's.




Garnish pea soup with garam masala and coriander leaves and serve hot withparatha, roti or rice.

Tomato Shoraba Recipe

Ingredients of this recipe:600 gms. Tomatoes1 tbsp. Chopped ginger1 tbsp. Chopped garlic1 tbsp. Whole garam masala2 no. Bay leaf1 tbsp. Chopped green coriander1 tsp. Cumin seeds1 tbsp. Sugar (optional)1 tbsp. Oil2 no. Green chiliAs per taste Salt


Wash and cut tomatoes into quarters

Cook tomatoes with chopped ginger, garlic, green chilies cut into two and WholeGaram Masala. Add 5 cups of water and bay leaf. Bring to a boil.

Simmer for twenty minutes on a slow flame until tomatoes are mashed completely.


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Strain the mixture with a soup strainer.

Heat oil in a pan. Add cumin seeds, let them crackle. Add strained tomato liquid andseason with salt.

Bring it to a boil, add sugar if it is very sour.

Serve tamatar ka shorba hot, garnished with chopped green coriander leaves.

MULLIGTAWNEY SOUP RECIPE

Ingredients of this recipe:1/2 cup Coconut milk2 tsp Lemon juice6 - 8 no. Curry leaves1 tsp Ginger

3 - 4 no. Garlic cloves1/2 stick Cinnamon1 tsp Coriander seeds1 tsp Cumin seeds1/2 tsp Fennel seeds1/2 tsp Fenugreek seeds1 tsp Black peppercorn1 tbsp Gram flour1 tbsp OilSalt As per taste.


Grind garlic, ginger, cinnamon, coriander seeds, cumin, fennel, fenugreek seeds andpeppercorns into a fine paste.

Heat oil, add Gram flour, cook for some time and then add ground masala. Cook forfew more minutes.

Add 850 ml. water (3 1/2 Cups) and curry leaves. Cook till you get a thickconsistency


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Add Coconut milk, lime juice and salt.

Strain through muslin cloth and serve mulligtawney soup hot.

CURD RICE RECIPE


1 Cup Boiled Rice2 cups of plain yogurt (Curd)2 Tbsp Oil1/4 cup milk

Finely chopped coriander leaves1-2 green chilies1 tsp. chana daal1 tsp. urad daal1 tsp. mustard seeds1 1/2 tsp. finely chopped ginger2 Tbsp desiccated coconut1/2 tsp. salt

Method to make this recipe : curd rice:

In a saucepan heat 2 tablespoonful of oil. Add mustard seeds to the oil.

When the mustard seeds start popping add chana and urad daal.

After a minute, add in the ginger, coriander and green chilies.

Saut them for a minute.

Take the pan off the gas. Add in the rice.


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Mix the salt and desiccated coconut.

Just before serving, mix all the ingredients with yogurt (curd) and milk. Curd rice isready to be served.

KASHMIRI PULAO RECIPE

Ingredients of this recipe:500gms Long Grain (Basmati) Rice100gms Onion sliced vertically5gms Cinnamon (dalchini)5gms cardamom (Elaichi)5gms clovesa pinch of turmeric powder1gm saffron (kesar)10 ml Milk20gms walnut

20gms cashew nut1litre water50gms oilsalt to taste

How to Make It

Wash and soak rice.

Heat oil and fry onions till golden brown and remove.

Fry whole spices, turmeric powder, add rice and saut.

Add half-saffron dissolved in little warm milk.

Add hot water and mix well. Cook a little. Finish with remaining saffron and cook till grains are separated and

done.

Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.


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METHI PULAO RECIPE


11/2 Cup Long Grain (Basmati) Rice1 cup green peas50gms paneer (cut into small cubes and deep fried)A small bunch of methi (fenugreek) leaves (chopped)2 tomatoes (chopped)4-5 flakes of garlic (paste)2-3 green chilies (chopped)1/4th tsp. turmeric powderRed chili powder to tasteSalt to taste1tbsp oil/butter

Method to make this recipe : methi pulao:

Wash methi properly and drain the water and keep aside.

Heat oil in the pan and add garlic paste and fry till light brown.

Now add tomatoes, peas. Methi, green chilies, salt, chili powder and turmericpowder. Stir-fry for 8-10 minutes.

Add rice and fry well for another 5 minutes.

Add enough water and pressure cook on low flame for 5 minutes.

Garnish with fried paneer. Serve the methi (fenugreek) pulao hot with chilled raita.


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SHRIMP BIRYANI RECIPE


1 lb Shrimp shelled and deveined1 cup Basmati Rice1 Medium chopped Onion1" Grated Ginger Piece2 cloves Crushed Garlic2 Green Chillies2/3 cup Grated Coconut2 tsp Garam Masala1 tbsp Lime Juice1 tbsp Cashewnuts and Raisins2 Bay Leaves1/4 cup Ghee or butter1 tsp Salt or to taste

Method to make this recipe : shrimp biryani:

Soak the rice in normal water for 20 minutes.

Make a fine paste of green chilies, garam masala, ginger, garlic, cashew nuts &coconut.

In a pan heat 3 tablespoons of butter or ghee and add half of the onions and fry untilgolden brown.

Add the paste to the onions and stir for about 5 minutes.

Add the shrimps and 1/2 tsp salt. Mix well so that all the shrimps are coated with thecooked masala and cook on a low flame for 5 minutes Remove from heat and setaside.

In a separate pan heat 2 tablespoons of butter or ghee and fry the bay leaves and addthe remaining onions and fry until the onions are golden brown.

Add the rice and stir fry for about 10 minutes. Add the peas, 1/2 tsp salt and 2 cup ofwater.

Put the lid on the pan and let it stay for 15 minutes or until the rice is almost done ona low flame.

Preheat the oven to 300F.

In a serving bowl mix the shrimps and rice together.


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Cover the bowl with the aluminium foil. Put it in the oven for about 10 - 15 minutes.

When done add the lime juice and garnish the shrimp biryani with fried cashewnutsand raisins.

PANEER BHURJI RECIPE


200 gms Paneer

1 tbsp Oil1/4 tsp Cumin seeds

2 Green Chillies

1 Small Onion

1/4 tsp Turmeric Powder

1/2 tsp Garam Masala Powder

1 tsp Ginger-Garlic Paste

1 medium Tomato

1/2 tsp Salt


Chop the onions, tomatoes and chillies finely.

Heat oil in a deep bottomed pan, add the cumin seeds, chopped onionsand the ginger garlic paste, fry till brown.

Add the chillies and tomatoes and fry till they are soft and pulpy.

Add turmeric powder, garam masala powder, salt and little water so thatall the masalas are well combined.

Add grated paneer and fry for 5 minutes till the paneer blends into themasala.

Garnish with chopped coriander and serve hot.


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How to make Curry ( Gravy )

Heat clarified butter in a pan.

Fry makhana in the ghee. Cut cottage cheese in samll pieces.

Mince onion, tomato, garlic, ginger.

Cut cashewnut in samll pieces.

Soak poppy seeds in 1/4 cup of water.

After 1 hour grind the soaked poppy seeds to a fine paste.

Chop coriander leaves very finely.

Heat clarified butter in a pan.

Add onion, tomato, garlic, ginger paste and brown it, stirring continously.

Add poppy seeds and fry for 2 minutes and then turn off the gas.

To this mixture add makhana, cottage cheese, cream , salt, red chilipepper, turmeric, dried pudina leaves.

Keep this mixture aside for half an hour.

After half an hour put the pan on the flame and add milk.

When it comes to a boil add 3 cups of water.

Simmer it till the makahana are completely done and soft.

Then add cashewnuts and garam masala.

After 1 minute put the flame.

Transfer the mixture to a dish and sprinkle some corainder on it.

Serve it hot with nan, roti or parantha.


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PANEER in COCONUT GRAVY


250 gms Cottage Cheese (Paneer)

3 Onion (Pyaj)

4 - 5 cloves Garlic (Lasun)

1 " long piece Ginger (Adrak)

4 Tomato (Tamatar)

Coriander Leaves (Dhania Patta)

2 fresh red chillies

1/2 tsp Cumin Seed (Jeera)

1 tsp Coriander Seeds Powder (Dhania Powder)

1/2 tsp Red Chili Powder (Lal Mirchi)

1/2 tsp Sugar

3 tblsp Groundnut (Moong Fali) Powder

1 cup Coconut Milk

1 tsp Lime or Lemon Juice (Nimbu)

2 tblsp Clarified Butter (Ghee)

Method to make this recipe : paneer coconut gravy:


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2 cups of Wheat Flour4 Eggs2 medium Onions (chopped)1 Capsicum (Bell Pepper) (chopped)1 Tomato (chopped)A few strands of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)

1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)Salt (to taste)2 tbsp. Cooking OilClarified Butter (Ghee) or Butter (for preparing dough and frying parathas)

Method to make this recipe : egg paratha:

Heat oil in a frying pan until hot.

Add in the chopped onions and saute onions on medium heat until golden brown.

When onions turn golden brown and translucent, add in the tomato and capsicumand saute for a few minutes. Add salt, red chilli powder, and eggs;

Mix well. Saute well until eggs are well done.

Add the coriander/cilantro leaves; mix, take off heat and set aside.

Prepare the wheat dough by adding water to it.

Knead well into a soft dough. Add 2 tbsp. clarified butter or butter to the dough andknead some more.

Make small balls out of the complete dough. Roll each ball into a round roti.

Lay out one roti, cover it with the egg mixture and cover it with another roti. (sobasically stuff egg mixture in between two rotis.)

Roll it a little and fry both sides well in clarified butter or butter.

ROOMALI ROTI :-


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11/2cup Whole Wheat Flour (Atta)50 gms Maida1/2 tsp Baking powder2 tbsp oilWater to knead

Method :-

Mix wheat flour, maida, salt and baking powder and sieve them together.

Pour oil in the flour and add water bit by bit and make a smooth & elastic dough andset aside covered with moist muslin cloth for 1/2 an hour.

Now make small balls of the dough and roll like a thin chapati of about 12" diametercircle using little dry flour (it should be thin as a tissue)

Heat an inverted griddle(tawa).

Place the rumali roti carefully over it and cook till done. Fold it like a handkerchief.

Serve rumali roti hot with indian curry.

LUCHI RECIPE


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11/3 cup Flour (Maida)1/4 tsp Salt1/4 tsp Sugar (optional)

3 tbsp Melted Ghee1/2 cup Warm Water or as neededGhee for deep frying


Blend the flour, salt and sugar in a large bowl. Rub the melted ghee into it andgradually using enough water to make a stiff but pliable dough.

Cover the dough with damp cloth and set aside for 30 minutes. Knead dough a little again. Dough should be stiff enough to roll without extra flour. Make small balls of the dough and cover them with damp cloth. Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out

into 5 to 6 inches round. Repeat the same process to roll out all pooris. Heat plenty of oil in a kadhai until very hot. Put in a luchi and immediately start

flickering hot oil over the top of it with a spatula so that it will swell up like a ball. This should take only a few seconds. Flip the luchi over and cook the other side until

golden brown. Serve hot with curries or vegetables.

PUNJABI KADHI RECIPE


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1 cup Gram flour1/4 cup Chopped onion1/4 cup Chopped potato1 tsp Ajwain.1 tsp Red chili powder.1 tsp Chopped ginger.1/2 tsp Baking powder.

Oil for deep fryingSalt As per taste1 cup Kadhi Curd (yogurt)1/4 cup Gram flour2 no. Dry red chili whole1 tsp Turmeric powder.A pinch Asafetida1 tsp Fenugreek seeds.2 tbsp Oil.Salt As per taste


Mix all pakora ingredients except oil and add about cup of water. Mix well.

Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making intosmall balls. Fry till pakoras are golden brown.

Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure thatthere are no lumps. Add turmeric powder, salt and 3 cups of water.

Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute.Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire forabout 15 minutes. Stir occasionally.

Add red chili powder and fried pakoras and again simmer the punjabi kadi for about5 minutes.

Serve punjabi kadhi hot with steamed rice.

PUNJABI SUKHI CHANA DAAL


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1 cup - Chana dal1 Onions, choppedSalt To taste1 - Turmeric PowderHandful - Pinch Corainder leaves2 - Cinnamon sticks2 - Cloves

1 - Bayleafs1/4 tsp - Cumin seeds1 tsp - Lemon Juice1 tbsp - Ghee


Clean, wash and soak chana dal for one hour.

Pressure cook the dal with 3 cups of water. Keep aside.

Heat ghee in a pan, add cloves, cinnamon stick, bayleafs, cumin seeds and fry untilthey pop up.

Add onions and fry till brown. Add salt and turmeric powder. Mix well. Add dal and let it boil for few minutes.

Garnish with corainder leaves. When the dal will be cool, add lemon juice and stirwell.

Serve sukhi chana daal hot with rice or paratha.

KHOYA MATAR RECIPE


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Ingredients of this recipe:1 cup green peas500 gms milk solids (khoya)500 gm3 tblsp cashewnuts (broken)1/2 cup bread croutons1/2 tsp red chillies crushed1 tsp red chilli powder2 tblsp raisins1/2 tsp turmeric powder1/2 tblsp oil

2 green chillies chopped1/2 tblsp ginger garlic paste1 tsp sesame seeds roastedsaltto taste1 tsp coriander powder1/2 cup onion paste1 tblsp coriander leaves chopped1/2 cup tomato pureeMethod to make this recipe : khoya matar :

Roast the khoya slightly.

Keep aside.

Boil green peas.

Heat up oil in a pan, mix in onion paste and stir fry till pink.

Mix in ginger-garlic paste and saut.

Mix in tomato puree, turmeric powder, red chilli powder and roast till the oil leavesthe masala.

Mix in boiled peas and stir.

Mix in salt, roasted khoya and stir.

Mix in broken cashewnuts and raisins.

Mix in coriander powder and stir to mix well. Take off the heat.

Sprinkle cut green chillies, roasted sesame seeds, crushed red chillies on the breadcroutons and mix well.

To serve assemble the khoya-peas masala in a dish and cover with bread croutonmixture.

Sprinkle with cut coriander.


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MURG KALI MIRCH RECIPE

Ingredients of this recipe:salt to taste1 tsp turmeric powder1 kg chicken25 - 30 peppercorns

3/4 cup tomatoes chopped1/2 cup onions sliced1 tblsp coriander powder6 - 8 cloves8 - 10 curry leaves2 tsp garlic chopped3 tblsp oilMethod to make this recipe : murg kali mirch :

Clean, wash and skin the chicken.

Cut it into twelve pieces.

Lb peppercorns to a coarse powder.

Mix salt, crushed peppercorns and turmeric powder with the chicken pieces.

Keep aside for half an hour.

Heat up oil in a kadhai.

Mix in cut onions and cloves.

Stir fry on medium heat up till onions are light brown.

Mix in cut garlic and stir fry for a minute.

Mix in coriander powder and cut tomatoes.

Stir fry till oil leaves the sides.

Mix in marinated chicken, curry leaves and half cup water. Stir fry covered, stirring occasionally, till chicken is cooked.

Correct flavor and serve hot.


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PUNJABI ALOO AMRITSARI

RECIPE


250gms Aloo (potato)2 Onions, sliced

2 tsp Ginger-garlic paste1/2 tsp AjwainSalt To taste1/2 cup Besan1 tsp Corainder Powder1 tsp Red chilli powder1/2 tsp Garam masala1/2 tsp Annardana PowderOil For fryingHandful Corainder leaves


Cut aloo into long pieces.

Make a thin batter of besan, salt, ginger-garlic paste, ajwain seeds adding little water.Add 1 tsp of oil and mix well.

Marinate alu pieces for 15 minutes.

Heat oil and deep fry the aloo. Keep aside.

Heat 2 tsp of oil, add onions and saute till brown. Add salt, turmeric powder, redchilli powder, annardana powder, garam masala and mix well.

Add the aloo (potato) and toss well. Simmer the flame and cook for another 5- 6minutes.

Garnish with corainder leaves and serve punjabi aloo amritsari hot with paratha.


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PUNJABI ALOO AMRITSARI

RECIPE


250gms Aloo (potato)2 Onions, sliced2 tsp Ginger-garlic paste1/2 tsp AjwainSalt To taste1/2 cup Besan1 tsp Corainder Powder1 tsp Red chilli powder1/2 tsp Garam masala1/2 tsp Annardana Powder

Oil For fryingHandful Corainder leaves


Cut aloo into long pieces.

Make a thin batter of besan, salt, ginger-garlic paste, ajwain seeds adding little water.Add 1 tsp of oil and mix well.

Marinate alu pieces for 15 minutes.

Heat oil and deep fry the aloo. Keep aside.

Heat 2 tsp of oil, add onions and saute till brown. Add salt, turmeric powder, redchilli powder, annardana powder, garam masala and mix well.

Add the aloo (potato) and toss well. Simmer the flame and cook for another 5- 6minutes.

Garnish with corainder leaves and serve punjabi aloo amritsari hot with paratha.


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KARELA MASALEDAR RECIPE


2 tsp coriander powder1 tsp red chilli powder1 tsp turmeric powderoil to fry5 -6 bitter gourdsalt to taste2 medium sized onions1 tsp dry mango powder

Method to make this recipe : karela masaledar :

Take off and reserve the scrapings of the karelas.

Give a slit on one side and take off all the seeds. Cut karelas into thin slices.

Wash and rub two table spoons salt all over the karelas and its scrapings.

Set aside for 3-4 hours.

Wash completely again and squeeze dry the karelas.

Heat up oil in kadhai.

Deep fry the cut karelas till dark brown and crisp.

Take off the karelas and keep aside.

Slice onions.

Heat up 3 tblsp of oil in a kadai.

Mix in cut onions.

Stir fry for 3-4 minutes till they are transluscent.

Mix in scrappings of karela and let it stir fry till onions are a little brown.

Mix in turmeric powder, coriander powder, dry mango powder and red chillipowder.


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Mix in the fried karelas to the above mixture and stir fry covered on low heat up for5-6 minutes.

Mix in salt if needed.

Serve hot with chappatis.

STUFFED EGGS RECIPE


4 eggs (hard boiled)1 tbsp ghee / oil1 tbsp chopped onions3 tbsp cooked ground / minced meatSalt To Taste1 green chili (chopped)1/2 tsp ginger (grated)1 tbsp tomato paste1 tbsp corn flour / corn starch1 egg (beaten)

1 tbsp coriander leaves (chopped)1 lemon juicebreadcrumbs for coating12 pieces of liver (fried) for garnishingOil for deep-fryingMethod to make this recipe:

Heat the oil / ghee in a frying pan and fry the onions till golden.

Add the meat, salt, chili, coriander, ginger, tomato paste and lemon juice and fry forabout 5 minutes.

peel the shell and cut the hard boiled eggs into half lengthways.

Take out the yolks and add to the frying mixture. Cook for another 5 minutes and remove from the heat and allow to cool.

Stir the corn flour into the beaten egg, making a batter.

Place the breadcrumbs on a flat dish.

Fill the meat mixture into the yolk cavity ( hole from where yolk is separated) ofeach egg half, cover with another half to make complete egg shapes.

Dip the stuffed egg into the egg and corn flour batter and roll over the breadcrumbs.


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Heat oil in a kadhai / deep-frying pan over a moderate heat and fry the stuffed eggsuntil golden all over.

Remove and drain on a paper towel.

Serve garnished with fried liver, coriander leaves and with chutney or sauce.

INDIAN EGG BIRYANI RECIPE


1/2 cup ghee / oil8 large eggs (hard boiled)1 large onion (finely chopped)2 flakes garlic (curshed)2 bay leaves1-inch cinnamon stick1 brown Cardamom (badi elaichi)4 green cardamom pods (chhoti elaichi)1/2 tsp turmeric powder1/2 tsp chili powder or to taste2 cups Basmati (long grain) Rice21/2 cups warm waterSalt To Taste1 tsp garam masala powder1 tbsp chopped coriander leaves3-4 tomatoes (thickly sliced) to garnish


Heat the oil / ghee in a deep sauce pan and fry onions and garlic together with thebay leaves, cinnamon and cardamoms, until golden.

Carefully prick the eggs with a fork and add to the pan.

Stir in turmeric, chili powder and fry for about 5 minutes.

Add pre-soaked rice and stir slowly and carefully for 2 minutes.

Pour in water and salt to taste, and cook over a modeate heat until the rice is tenderand water is absorbed.

Sprinkle garam masala powder over it.

Garnish egg biryani with chopped coriander and tomato slices, serve hot.


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INDIAN EGG CURRY RECIPE


4 Eggs (hard boiled)1 onion1/2 tomato (pureed)3-4 flakes of garlic1/2-inch piece of ginger1-2 green chilies2 tbsp chopped coriander leavesSalt To TasteRed chili powder to taste3/4th tsp turmeric powder1/2 tsp coriander powder

3/4 tsp garam masala2-3 tbsp vegetable oil / ghee1 cup green peas or 250 gms paneer


Remove the shell of boiled eggs & keep aside. If using Paneer cut into cubes and frytill golden & set aside for later use.

Make a paste of onion, garlic, ginger and green chilies in a mixer or chopper.

Heat oil in a kadhi or wok and add onion-garlic paste and fry till golden brown.

Add all the spices (salt, turmeric, coriander & chili powder) except garam masala

and fry for a minute and add tomato puree. Fry till it starts leaving oil. Add a cup of water and cook till it dry's.




Garnish egg curry with garam masala and coriander leaves and serve hot withparatha, roti or rice.


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KEEMA MATAR RECIPE


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 Masala3 large Brown Cardamom (Elaichi Moti) crushed1 cup fresh and thick curd Curd (Dahi)1 pinch of Asafetida (Hing)4 tblsp Clarified Butter (Ghee)Coriander Leaves (Dhania)

Method to make this recipe : keema matar:

Heat ghee and fry asafetida. Add salt, green chillies, turmeric and coriander powder.

Add cardomoms and garam masala and simmer.

Then add a cup of hot water.

Cover and cook till the water dries and peas and keema are done.

Garnish with coriander leaves.

Serve hot with nan or chapatis.


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MURG NOORJEHANI RECIPE


1 Chicken6 tblsp Clarified Butter (Ghee)4 Bay Leaf (Tej Patta)1/4 tsp Saffron (Kesar), soaked in lukewarm milk3 meduim sized Onion (Pyaj)

2 cups beaten Curd (Dahi)1/2 " Ginger (Adrak)8 pods Garlic (Lasun)4 Green Chillies4 Cloves (Lavang)1 " Cinnamon (Tuj/Dalchini)3 Brown Cardamom (Elaichi Moti)1 tsp Aniseed (Sauf)2 boiled eggs2 -3 Almonds Few Sultanas

Method to make this recipe : murg noorjehani: First grind ginger, garlic, green chillies, cloves, cinnamom, cardamoms, aniseed to a

fine paste.

Now prick the chicken well with a fork.

Mix curd with ground spices and rub it over the chicken.

Set it aside and allow the chicken to marinate for 3 - 4 hours.

Heat ghee, fry bay leaves, add onions and let them brown well.

Add the chicken along with marinade.

Cook on medium flame till nearly done.

Add salt and saffron and fry chicken till the masal begins to coat the chicken and it iswell brown.

Pour the chicken in a dish and top it with silver foil.

Also add chopped boiled eggs, almonds sliced and fried sultanas.

Serev with fried rice, nan and paranthas.


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SHAHI CHICKEN KORMA RECIPE


1 Chicken deboned and cut into pieces3 Onion (Pyaj) chopped1 tsp Turmeric (Haldi)

1 tsp Coriander Seeds Powder (Dhania Powder)1 tsp Red Chilly Powder (Lal Mirch)1 " long piece Ginger (Adrak) chopped8 Garlic (Lasun) minced1 cup Curd (Dahi) fresh and thick1/2 tsp Garam Masala3 tblsp Clarified Butter (Ghee)5 Almonds (Badam) chopped10 Cashewnut (Kaju) choppedLemon juice to tasteCoriander Leaves (Dhania Patta)

Method to make this recipe : shahi chicken korma:

Beat the curd and mix chicken pieces with turmeric and salt.

Set it aside for half an hour.

Now heat ghee and fry onions, ginger, garlic till light brown.

Add red chilly powder, coriander and simmer for few minutes.

Add chicken and fry for 5 minutes.

Add 2 cups of hot water and stir well.

Cover and cook till chicken is tender and dry.

Add garam masala and salt. Mix all the dry fruits and garnish with coriander leaves.

Serve hot.


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SHAHI KAJU ALOO RECIPE


300 gms Potato (Aloo)4 tblsp Cashewnut (Kaju) soaked in 1/4 cup water1 tblsp chopped Ginger (Adrak)1 tsp chopped Garlic (Lasun)1/2 tsp Black Cumin Seed (Shah Jeera)

1 Bay Leaf (Tej Patta)2 chopped Onion (Pyaj)a pinch of Turmeric (Haldi)1/4 tsp Garam Masala2 tblsp chopped Coriander Leaves (Dhania Patta)1/4 cup beaten Curd (Dahi)1/4 cup MilkOil for frying

Method to make this recipe : shahi kaju aloo:

Wash potatoes and peel and cut them into 1 inch pieces.

Fry the potatoes to a deep golden brown and keep aside. Grind cashewnuts, ginger and garlic to a paste in a grinder.

Keep this paste aside.

Heat some of the oil in a heavy bottomed pan.

Add black cumin and bay leaf.

Wait for 30 seconds till cumin seeds stop spluttering.

Add onions and cook on low flame till onions turn soft but do not let them turnbrown.

Add turmeric and garam masala. Stir to mix well.

Add the paste prepared earlier. Cook for 1 minute.

Add yogurt and stir fry till water evaporates.

Cook till it dries.

Add milk and about 1/2 cup of water to the gravy.

Boil and simmer for 2 -3 minutes.

Add the fried potatoes and chopped coriander to the garvy and simmer on low flame.


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Method to make this recipe : biryani badshahi:

First wash and soak rice.

Then fry sliced onions to a golden brown color.

Soak saffron in water.

Now grind ginger, red chillies, garlic and almonds and fry these in butter. Add it to the mutton and salt and stir for 5 minutes.

Now add water and cook onlow flame till meat becomes tender and about 1 cup ofgravy is left.

Boil rice with salt in another pan.

Put curd into a piece of muslin cloth and let the water drain away.

Add cloves, cardomoms, cumin seed, mint leaves, chopped chillies and coriander indrained curd.

Strain the saffron water and add lemon juice.

Add all this to mutton. Sprinkle half of the boiled rice over the mutton and then spread a layer of fried onion

and then of rice again.

Now pour milk and some butter and cover the vessel.

Seal the edges of the pan with flour paste.

Place the can on flame for one hour.

Serve it very hot with some curry.

Dal Maharani


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Mushroom Korma

Ingredients for Mushroom Korma:

Mushrooms - 1/2 Kg.

Cumin seeds - 1/2 tsp.

Ginger Paste - 1 tsp.

Garlic Paste - 1tsp.

Poppy Seeds or khus khus - 3 tbsp.

Coriander Seeds - 1 tbsp.

Cloves - 3

Cinnamon - 3-4 sticks

Fennel (saunf) - 1 tsp.

Cardamom or Badi ilaichi - 2

Tumeric powder - 1/4 tsp.

Red Chili Powder - 1 tsp.

Onion - 1 big

Tomato - 2 big

Oil - 1/2 cup

Salt to taste

Method for Mushroom Korma:

Wash mushrooms thoroughly. Slice into halves and keep aside.

Grind coriander, cumin, fennel, poppy seeds, cloves, cinnamon,

cardamom into powder and keep aside. Blend ginger garlic onions and tomatos into a paste.

Mix mushrooms with all of the above and red chili powder, tumeric andsalt .

Heat oli in a deep skillet on medium and add mushrooms. Stir for twominutes.

Add about 2 cup water. Simmer the flame and let cook for 20 minutes.


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Enjoy Mushroom Korma with white rice or chapatiies/ parathas.

Nargisi Kofta

Ingredients for Nargisi Kofta:

kg: Mince meat

4 no: Eggs, hard boiled

1 no: Egg, beaten

2 tbsp: Yoghurt

2 no: Onions quartered

2 no: Onions chopped

2 no: Tomatoes pureed

4-5 no: Green chillies

5-6 no: Whole garlic cloves

1 tbsp: Chopped ginger

3 tsp: Red chilli powder

tsp: Turmeric powder

1 tsp: Garam masala

1 tsp: Coriander powder

Oil for frying

Salt to taste

Method for Nargisi Kofta:

Cook the minced meat for about 20 minutes with the quartered onions,green chillies, chopped ginger and garlic cloves.


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Once cooked beat 1 egg into the mixture.

Coat the boiled eggs with the mince.

Fry the coated eggs in hot oil and keep aside.

To the remaining oil in the pan, add the chopped onions and the ginger.

Fry until the onions turned brown. Add 1 tsp red chilli powder, coriander powder, yoghurt, pureed tomatoes

and the garam masala to the pan. Simmer until the gravy turns thick.

Slice the fried eggs in half and serve Nargisi Kofta with the gravy.

Punjabi Tinda Gravy Curry

Ingredients:


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Punjabi Tinda 2Onion 1Tomato 1Yogurt 1 TbspRed Chile Powder 1/4 tspTurmeric Powder 1/4 tspGreen Chiles 1Salt to taste

Masala:

Mustard Seeds 1/2 tspCumin Seeds 1/2 tspUrad Dal 1/2 tspWhole Dried Red Chiles 3 4Coriander Seeds 1/2 TbspOil 1 tsp

Talimpu:

Mustard Seeds 1/4 tspCumin Seeds 1/4 tspUrad Dal 1/4 tspCurry Leaves 5Oil 1 tsp

Method of preparation:

Wash, remove ends and chop the punjabi tinda.Peel and dice the onion.Remove stems, wash and slice the green chiles.Whisk the yogurt and keep aside.

Heat a tsp of oil in a pan, add all masala ingredients in order.When mustard seeds start spluttering and the mixture is aromatic, add diced onion and salt.Fry till onion turns golden brown and remove from heat.Cool the mixture to room temperature and grind it into smooth paste with little water.

Heat a tsp of oil in a pan, add all talimpu ingredients in order.When mustard seeds start spluttering, add chopped punjabi tinda, green chile, tomato,turmeric powder and salt.Cook covered on low flame for around 5 minutes for tinda to soften.Stir in ground masala paste and quarter cup water.

Cook covered again on low flame for good 10 -15 minutes or until tinda is soft and kind oftransparent.Uncover, stir in red chile powder, whisked yogurt and season with salt if necessary.Remove from heat and serve punjabi tinda gravy curry with steamed rice or roti etc.


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Methi Chaman:-

Methi Chaman.Methi Chaman is a paneer ( Indian cottage cheese) dish with fenugreek leaves and spinachgravy. Fenugreek leaves and spinach leaves are blanched and pureed. Oil is tempered withcumin seeds and onion paste is fried. Puree is then cooked in the oil along with few groundspices. Finally paneer is chopped and added to the gravy.Makes: around 5 Servings of Methi Chaman.

Ingredients:

Paneer (chopped) 1 CupFenugreek Leaves 1 Cup PackedSpinach Leaves 2 Cups PackedOnion 1 Small

Ginger Garlic Paste 1 tspGreen Chiles 2Red Chili Powder 1/2 tspGaram Masala 1/4 tspCumin Seeds 1/2 tspSalt to tasteOil 1 tbsp



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Ingredients:

Paneer (Cubed) 1 CupTomato 1 (optional)Green Chiles 2 (optional)Onions 2 MediumGinger Garlic Paste 1 tspCashews 5Red Chili Powder 1/2 tspCoriander Powder 1 tspGaram Masala 1 tspButter 2 tbspOil 1 tbspKasuri Methi 1/2 tspFresh Cream 1/2 tspCilantro few Sprigs


Peel and slice the onion.Wash and roughly chop the tomato.Remove stems, wash and roughly chop green chiles.Grind the tomato and green chiles into smooth paste.Grind the cashews into smooth paste with enough water.

Wash and finely chop cilantro.Heat half of butter and oil in a pan, add onion and fry till light golden brown in color.Remove from heat, cool the onion to room temperature and grind it into fine paste.

Heat remaining butter and oil in a pan, add ginger garlic paste.Fry for few seconds, add ground onion paste, cashew paste, red chili powder and corianderpowder.Fry for few more seconds, add tomato puree, kasuri methi, and salt.Cook on medium flame till the gravy thickens a bit, then add cream.Finally stir in garam masala, paneer and simmer for a minute or two.Garnish with cilantro and serve paneer butter masala with any Indian flat bread.


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Paneer Paratha

Ingredients for cheese (paneer) paratha:

Wheat flour (Atta) - 1/2 Kg

Cheese (Paneer) - 1 cup

Coriander leaves (Dhaniya patti) - 1/4 cup chopped

Green chillies (Hari mirch) - 2 no's chopped

Red chilli powder (Lal mirch powder) - 1/2 teaspoon

Mango powder (Amchoor powder) - 1/2 teaspoon

Coriander powder (Dhaniya powder) - 1/2 teaspoon

Salt to taste

Butter - 1 tablespoon Butter/oil for greasing the parathas

Method for cheese (paneer) paratha::

Mix together the crumbled paneer, green chillies,

red chilli powder, amchoor powder, coriander powder, corianderleavesand salt.

Knead a smooth dough with the wheat flour, butter, some hot water andsalt .

Make small rounds of the dough and flatten each round, place somestuffing in

the center and wrap the dough around the stuffing to seal it completely.

With a rolling pin, roll the stuffed round into a flat circle of about 6 inchesin diameter.

Repeat same for the rest of the dough.

Heat a tava and fry the parathas on both sides by smearing a littleghee/oil/butter on them.


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Enjoy hot Paneer (cheese) parantha with any vegetable curry or raita.

MUTTER ( MATAR) PARATHA RECIPE

Ingredients of this recipe2 2/3 cup Whole Wheat Flour (Atta)11/3 cup Maida1/2 tbsp Salt1/3 cup Butter or Ghee

11/3 cup Warm Water as neededStuffing:2 tbsp Oil1 tbsp Fresh Ginger1-3 Green Chilies Minced1/4 tsp Asafetida Powder (hing)21/2 cup Cooked & Coarsely Mashed Mutter (Green Peas)2 tsp Garam masala1/4 tsp Red chili PowderSalt to taste2 tsp Lemon Juice2 tsp Jaggery (gur)Finely chopped corianderButter / Oil for frying

Method to make this recipe : mutter paratha:

Make dough out of flour (atta),maida, salt and ghee as you would do for anyparatha/roti 30 minutes before and cover it with wet muslin cloth and keep aside.

For stuffing heat oil in a kadhai over moderate heat. Toss in ginger and green chilies.

Fry until ginger starts turning brown, then drop asafetida. A few seconds later add thepeas.

Add remaining ingredients and stir-fry for about 2 minutes. Remove the pan from theheat and allow to cool. Divide the mixture into 10 equal portions.

Make two medium size chapati, add the filling to the one chapati and cover it withthe second one. Seal the edges so that mixture doesn't come out.

Now roll it slightly. Cook on a pre-heated Tawa (flat griddle plate).

Turn it and pour half tablespoon oil or butter. Spread it on the paratha and shallow fryover low heat. Turn it and again pour oil or butter on the other side.


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Cook on a low heat till golden brown.

Serve mattar parantha hot with yogurt (curd) and your favorite chutney or withpickle.

STUFFED BAIGAN RECIPE


6 Baingan / Brinjal

2 green chilies (finely chopped)

1 onion (finely chopped)

1/2 cup ghee / vegetable oil

2 tbsp lemon juice

1 tsp salt

Spices :

4 tbsp coriander seeds

2 tbsp aniseeds

1 tbsp cumin seeds

1 tbsp fenugreek seeds

1 tsp turmeric powder

Method to make this recipe : stuffed baigan:

Clean the baigan and slit them lengthways without halving them.

Roast the first four spices together and then grind them to powder andadd the turmeric powder.

Now mix with the salt, lemon juice and green chilies to make a stuffing.

Stuff the mixture between baigan (bringal) and tie them back togetherwith cotton thread to prevent stuffing escaping.

Heat the oil / ghee in a large frying-pan and fry the onions until lightbrown. Add the brinjal and cover tightly.

Leave to cook turning occasionally until cooked for about 20-30 minutes.

Serve the stuffed baigan (bringal) hot with roti or paratha.
http://www.indianfoodrecipes.net/indian-breads-recipes/recipe-lachha-parantha.htmlhttp://www.indianfoodrecipes.net/indian-breads-recipes/recipe-lachha-parantha.html


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ALOO TOOK RECIPE


500 gm aloo (potatoes) -peeled and cut into roundsOil for deep frying1 tsp salt1 1/2 tsp red chillies-coarsely pounded1/4 tsp black pepper1 tsp dried mango powder

Method to make this recipe : aloo tuk:

Heat oil in a kadahi to a point when a piece of potato put in, comes up at once. Put inthe potato rounds, lower flame to medium and fry to a creamish colour, with theedges a little darker.

Remove from kadahi, drain excess oil. Put aside to cool a little.

Once cool, flatten by pressing between palms.

Just before serving, reheat oil and re-fry aloo (potatoes) to a golden brown, over highflame to make them crisp on the outside and fully cooked inside.

Drain excess oil on absorbent paper. Mix in salt, red and black pepper, dried mangopowder and coriander and serve hot aloo took.


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CHICKEN DRUMSTICKS RECIPE


6 Chicken Drumsticks1 tbsp ginger-garlic paste2 tbsp All-purpose flour (maida)2 tbsp corn flour2 eggs (beaten)1/4 tsp pepper / chili powderA pinch of sugarSalt To Taste1 tbsp Soya sauceOil for frying

Method to make this recipe : chicken drumsticks:

In a bowl add Soya sauce, ginger-garlic paste, sugar.

Add chicken wings coat well and set aside for 1/2 hour.

Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and beat inthe eggs .

Heat oil in a wok / kadhai.

Dip each wing in the batter and coat evenly and deep fry the drumsticks till goldenbrown.

Serve chicken drumsticks hot with thin slices of onions and lemon.


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MURGH DO PYAAZA RECIPE


1 chicken1/2 -1 tsp salt2 tbsp lemon juice3/4th cup ghee4 large onions (chopped)2 flakes garlic (crushed)2 cups /142ml curd / plain yogurt11/4th cups water

Spices

6 cloves1 brown cardamom12 black peppercorns2 pieces cinnamon stick1/2 tsp ground ginger1 tsp turmeric powder1 tsp red chili powder

Garnish

1 tsp garam masala powder


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225gms tomatoes (peeled & halved)1 medium onion (chopped and fried)

Method to make this recipe : murg do pyaaz:

Cut the chicken into four or eight pieces. Mix the salt and lemon juice and rub allover the chicken. Set aside for 30 minutes.

Heat the ghee in a deep pan and add the first four spices. Stir well then add thechicken, onion ,garlic and remaining spices.

Cook gently for 15 minutes, stirring continuously.

Add the curd / yogurt and stir for 5 minutes over a low heat. Add the water, coverand simmer for 40-50 minutes, or until the chicken is tender.

Sprinkle the top with garam masala powder, arrange the tomatoes around the dishand cover with the onion.

Cook murgh do pyaaza over moderate oven (180 degree C, 350 degree F, gas mark 4)for 10 minutes before serving.

ROYAL CHICKEN RECIPE


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12 large Drumsticks of Chicken75 gms Desi Ghee100 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 Dhania4.5 gms Turmeric (Haldi)3 gms Red chili Powder (Lal Mirchi)Salt (Namak)100 gms Yoghurt1 litre clear Chicken Stock60 ml Cream (Malai)1/2 Nutmeg (Jaiphal)

12 Tazza Dhania

Method to make this recipe : royal chicken top:

Clean, remove the skin and debone the chicken.

Cut each breast into three equal sized pieces widthwise.

Wash them and pat dry.

Heat ghee in a pan.

Combine onions, green cardamom, black cardamom, cloves and cinnamon.

Fry over medium heat till onions becomes translucent and glossy.

Combine garlic and ginger pastes.

Stir for 30 seconds.


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Combine coriander, turmeric and red chilli powders and stir.

Then combine 120 ml cup of chicken stock and salt and stir well.

Take it to a boil.

Reduce the heat and let it simmer.

Stir constantly so that onions are mashed properly. Remove pan from heat.

Mix in in yoghurt.

Return pan to heat and stir fry until the liquid evaporates.

Combine 480 ml cup of chicken stock.

Take it to a boil.

Reduce heat.

Cover it and let it simmer.

Stir occasionally for 5 minutes.

Combine grated nutmeg and stir it well.

Cover and let it simmer over very low heat till the gravy is of thin sauce type.

Remove it from the heat.

Adjust seasoning.

Pour in a bowl.

Garnish with coriander.

Serve with phulka.

Oat Dosa :-


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Ingredients:-

oats: 75gmSemolina: 30gmWater: 1cupSalt, to tasteGreen chilly: 2gm

Chopped ginger:2gmCoriander leaves:3gm

Oil, for greasing ofthe tavaSugar ,to serve

Preparation:

METHOD:*Toast oats on medium heat for 1-2minutes until fragrant & then grindto a fine powder.

*Combine powdered oats, semolina& enough salt in a blend. Pour 1 cupwater and blend for a few secondsuntil smooth.

*Transfer to a bowl. Add remainingingredients except oil & mix well.

*Heat a non-stick tava over low heatuntil very hot. Lightly grease it witha few drops of oil if needed.

*Pour in a small ladleful of batterinto the center of the tava & spreadthinly. Cook until the top appearsalmost dry, then flip & cook theother side. Transfer to a plate.

*Repeat the process with theremaining batter, greasing the tava

occasionally.

*Serve hot with sugar.


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Aloo Chaatz z ..

Ingredients: 3 Potatoes (boiled and peeled) 1 tsp Chaat masala 1 tsp Roasted Cumin Powder 1 tbsp Tamarind Chutney 1/2 tbsp Mint Chutney 1/2 tsp Red Chilli Powder Oil for frying Chopped Coriander Leaves Salt as per taste

How to make Aloo Chaat: Chop the boiled potatoes into 3/4 inch cubes. Deep-fry the potatoes in oil in a wok till golden brown and well cooked.

Drain excess oil on a paper. Put the fried potatoes in a bowl with cumin powder, red chilli powder, salt, chaat masalaand mix thoroughly.

Add tamarind chutney and mint chutney according to taste and mix properly. Garnish with fresh coriander leaves and serve.


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Water Melon:-


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Internet users evaluation : (1 vote)

1334644


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Recipe type: Main Dish

Number of serving: 4

Preparation time: 15 Minute(s)

Cook time: 30 Minute(s)

Difficulty: Easy

Ingredients:

1 cup black lentils (called whole urad dal)1/4 cup red kidney beans (soaked for 2-3hours in water)6 cups water1/4 cup heavy cream2 tbsp butter3 tbsp ghee (clarified butter)1 medium onion2 tomatoes2 green chillies1 tbsp chopped ginger1-2 cloves chopped garlic1 no. black cardamom2 nos green cardamom2 small sticks of cinnamon1-2 small bay leavespinch of asafoetida

1 tsp cumin seeds1 tsp coriander powder1/4 tsp garam masalasalt and red chilli powder- to taste1 tbsp of cream - for garnishfew coriander leaves- for garnish

Preparation:

1. Pressure cook dal and kidney beans with salt, black cardamom,green cardamom and cinnamon sticks for about 20 minutes onmedium low flame. When you open the lid, check to make surethe kidney beans are soft and tender. If they are not, cook on lowflame until they are done. You can add more water at this timedepending on the amount of water left in the dal.2. Add the heavy cream to the dal and let it cook on low flamewhile stirring in between.3. In a food chopper, finely chop onions, tomatoes, green chilliesand garlic cloves together.4. In a pan, heat 3 tbsp of ghee, add asafoetida and cumin seeds.When cumin seeds starts to change the color, add the bay leavesand ginger. Stir for 10-15 seconds and add the chopped oniontomato mixture.5. Cook the onion tomatoes mixture for about 8-10 minutes andthen add all the dry spices (salt, red chilli powder, corianderpowder and garam masala). You can add a tbsp of water if the

mixture is dry. Let the mixture cook while stirring until the gheestarts to leave from the sides. Switch off the gas.6. Add the prepared mixture to the dal and mix well. Let dal cookfor another 10-12 minutes on low flame. The dal when doneshould have a thick creamy texture.7. Add the butter in the end and mix well.

Garnish with cream and coriander leaves right before serving.Serve hot with Roti, Naan, Parantha or Rice.

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