Veg Soya Burger

Vegetarian or non-vegetarian, you will love this veg burger recipe. Full of protein
packed, mouth watering, delicious and healthy.


Category:           Snacks
Cooking time:    30 minutes
Serves:               2

Ingredients:

1 cup soya granules

1 onion (chopped)

2 tomatoes (chopped)

1 tsp ginger-garlic paste

2 green chillies

1/2 tsp garam masala powder

1/2 tsp cumin powder

1 tsp coriander powder

1 tsp red chilli powder

1/2 tsp turmeric powder

1/2 tsp garam masala powder

4 pieces pav bread

2 tbsp ghee

1/2 tsp cumin seeds

Coriander leaves for garnishing

Salt to taste.


Method:

1. Boil around a cup of water, remove from heat and add soya granules.

2. Stir for few seconds till soy granules soften.

3. Finely chop the green chillies.

4. Heat ghee in a pan on medium high heat, add cumin seeds, when cumin seeds
    start to get brown colour, add garam masala powder, chopped onions.

5. Fry the onion till it turns light brown around the edges.

6. Then add ginger garlic paste and green chillies and fry for few more seconds.

7. Add chopped tomatoes, and cook till tomatoes soften and become mushy.

8. Then add coriander powder, red chilli powder, cumin powder and salt.

9. Add soya granules. Cook till soy granules absorb all the flavors and let most of the
    moisture evaporate. Remove from heat and garnish with coriander leaves.

10. Slice the pav bread into two. Apply ghee to both sides of the bread.

11. Heat a flat pan on medium heat. Place the sliced pav on hot pan and fry on both
      sides till light golden brown.

12. Stuff each bread with soya granules mixture and serve the burgers immediately.


Tip:

Cook the tomatoes very well before adding the spices.You can substitute the Indian
pav bread with any kind of bread.

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Capsicum Chicken In Hot Garlic Masala

Capsicum chicken is the fusion of Indo-Chinese and tastes very delicious. Its easy
to make and is served as side dish. The capsicum gives unique flavor to this chicken
curry. If you're looking for a spicy and chilly chicken, try this recipe.


Category:         Side dish
Cooking time:  30 minutes
Serves:             4


Ingredients:

For tempering:

3-4 cloves

1 1/2 cinnamon stick

1 large cardamom

5-6 black pepper corns

2 bay leaves

4 whole red chillies


1 kg chicken (cut in medium pieces)

6-8 medium size onions (finely chopped)

2 large capsicum (de-seedes and cut)

4 tomatoes (finely chopped)

few pieces of ginger (grated)

3 big pods or 5 small pods garlic (crushed)

5 green chillies (slitted)

1 cup coriander leaves (finely chopped)

1/4 cup rum (optional)

3/4 cup oil (preferably mustard)

3 cups water


Powdered condiments:

1 tsp turmeric powder

3-4 tsp coriander powder

2 tsp chilly powder

1 tsp cumin powder

1/2 tsp garam masala

salt to taste


Method:

1. Heat oil in a flat bottom pan and add the tempering.

2. When the tempering starts spluttering, add the green chillies, grated ginger and
    crushed garlic and fry them till they turn light brown.

3. Then add the onions and fry till golden brown.

4. Add the chicken once the onion turns brown and the oil leaves the sides of the pan.

5. Keep cooking the chicken on medium flame for 10 minutes.

6. Then add the dry powdered condiments and keep frying the chicken without closing
    the lid till it becomes soft.

7. Then add chopped tomatoes, capsicum and half the quantity of coriander mentioned,
    rum and cook till the oil don't stick on the side of the pan.

8. Keep frying for five minutes on high flame for the chicken to get little crispy.

9. Then add water and cook for further eight minutes.

10. Remove it from flame, and garnish it with coriander leaves and serve it with naan
      or roti.

Strawberry Cold Soup

Strawberry cold soup is great for lazy summer days when you feel like starting your
meal with a light appetiser. Both hot as well as cold soup, are equally nutritious. In
cold soups generally raw ingredients are used.


Category:          Soups
Cooking time:   15 minutes
Serves:              4


Ingredients:

1 quarter fresh strawberries

2 cups water

1/2 cup buttermilk

1/2 cup fresh orange juice

2 tsp lemon juice

1 tbsp chopped fresh mint

1/2 cup sugar

5 tbsps plain yogurt

Mint springs for garnish.


Method:

1. In a saucepan mix all the ingredients except yogurt and mint.

2. Bring them to  boil , reduce the heat and simmer for ten minutes.

3. Cool and puree the extract in a blender and chill.

4. Before serving, swirl a tablespoon yogurt through each portion and garnish
    with mint springs and strawberry slices.


Tip:

Let hot soups cool at room temperature, uncovered for 1 to 1/2 hours or until almost
at room temperature. Cover and refrigerate until cold. Soups can last in the fridge
for up to three days.

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Mushroom Manchuria

Category:          Starter/side dish
Cooking time:   45 minutes
Serves:             4


Mushroom manchuria is one of the popular Indo-Chinese starter recipe served with
fried rice. Its tempting and tastes delicious.


Ingredients

1/2 kg mushrooms

1 cup corn flour

1 cup maida

1 tsp chilli powder

A pinch red colour

2 tbsp chopped ginger

2 tbsp chopped garlic

2 tbsp ginger-garlic paste

10 chopped green chillis

1/2 cup tomato sauce

2 tsp soya sauce

1 tsp white venegar

2 tbsp chopped spring onions

Oil for frying

Salt to taste.


Method:

1. Mix corn flour and maida with some water and make a thick batter.

2. Heat oil in a heavy pan.

3. Dip the mushrooms in the thick batter, fry them and keep aside.

4. After a minute put the fried mushrooms in a frying pan and fry them for a couple
    of minutes and strain.

5. Add ginger garlic paste, chopped ginger, chopped garlic, chopped chillies and
    fry on medium flame till the raw smell goes. Do not brown them.

6. Now add all the sauces and salt together and boil it just for a second and remove
    from the flame.

7. Add it to the fried mushrooms and garnish with chopped spring onions.

8. Serve hot.

.............................................................................................................................

Tomato and Mushroom Risotto

Category:         Starter
Cooking time:  30 minutes
Serves:             2      


Tomato and mushroom risotto is a north Italian dish. Easy to make and filled full
of flavors. Creamy calorie-rich rice dish.


Ingredients:

1-1/2 cup rice (arborio rice)

3 medium size tomatoes

12 mushrooms

1 tsp butter

10 cherry tomatoes

1/4 cup cheese

1/2 tsp pepper powder

1 cup skimmed milk

2 cups vegetable stock

1/4 cup white wine.


Method:

1. Wash the rice for making risotto (there is no need to soak the rice).

2. Blanch the tomatoes by putting them in boiling water for 10 seconds and transfer them
    to a bowl of cold water.

3. Remove skin and deseed them. Chop finely.

4.  Soak the mushrooms in hot water, drain and roughly chop them.

5. In a thick-bottomed pan, heat half of the butter on medium heat and add the
    chopped tomatoes. Saute them till they are cooked.

6. Add the chopped mushrooms and stir-fry.

7. Add the rice and saute for 4 minutes and then add white wine cook on high flame
    for a couple of minutes, stirring frequently.

8. Stir in stock followed by half the quantity of skimmed milk.

9. Reduce heat and cook on medium flame, stirring continuously.

10. Cook the rice till it is done, stirring all the time.

11. Add salt and pepper.

12. Just before serving add the grated cheese, remaining butter and skimmed milk to
      give it a creamy texture.

13. Garnish it with cherry tomatoes and serve hot.
.
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Shahi Fish

Category:          Side dish
Cooking time:   45 minutes
Serves:              2

Shahi fish is a royal, popular and a delicious Indian recipe served as a side dish. Fish pieces
are fried golden brown and then added to dish at the end.


Ingredients:

2 fish (preferably pomfret)

2 onions chopped finely

6 garlic flakes

5 tbsp oil

1 tbsp fresh cream

1/2 tsp cumin seeds

Salt to taste

Oil for frying.


For paste:

1 ginger

1/2 tbsp poppy seeds

7 cashew nuts

1/2 dry coconut

For powder:

1/2 tsp turmeric powder

2 tsp red chilli powder

2 tsp coriander powder

1 tsp cumin seeds powder.


Method:

1. Remove the head and tail of fish and cut them into pieces.

2. Wash and dry the fish pieces.

3. Heat oil for frying. Fry the pieces till they turn golden brown and keep them aside.

4. Heat one tablespoon of oil in a pan, fry the onions till they turn golden brown.

5. Remove and keep them aside.

6. In the remaining oil in a pan add cumin seeds and let them crackle.

7. Put the paste made earlier and allow it simmer for 3 minutes adding 2 spoons of water.

8. Now add the powder and salt. Fry on a low flame till oil starts simmering on top.

9. Simmer for another 3 minutes and put the fish pieces.

10. Add cream and mix well. Cook for 2 to 3 minutes and then its ready to serve.

.............................................................................................................................................

Pista Barfi

Category:           Sweets
Cooking time:    30 minutes
Serves:               2


Pista barfi is a popular sweet all over india and served to guests during festivals.Serving
tasty pista barfi for Diwali is the perfect way to welcome your guests. Delicious pista barfi
is easy-to-make and delightful to eat.


Ingredients: 

100 grams pistachios

50 grams sugar

1/4 tsp cardamom powder

A few drops of green food colour (optional)


Method:

1. Soak the pistachios in warm water for about 30 minutes.

2. Drain all the water and peel pistachios and make a fine paste by using the food processor.
    Keep aside.

3. Dissolve sugar in 1/2 cup of water and prepare syrup of one string consistency.

4. Add the pista paste, cardamom powder and green colour.

5. Cook over a slow flame, stirring continuously till the mixture leaves the sides
    of the pan (approximately 5 to 7 minutes).

6. Transfer this to a plate and cool slightly.

7. Cut into desired shapes and serve.

...............................................................................................................................................

Spicy Braided Buns

                                                                         

                   
Category:             Snacks
Preparing time:    45 minutes
Serves:                 4


Ingredients:

250 grams maida

5 grams dried yeast

15 grams sugar

15 grams oil

5 grams salt

1 tsp green chilli paste

2 tsp ginger-garlic paste

ghee for toping

Warm milk as needed.


Method: 

1. Dissolve the sugar in the warm milk. Mix the rest of the ingredients and make a
    soft dough using the warm milk.

2. Knead very well. Keep the dough covered in a warm place till it becomes
    double in volume.

3. Knead again until the dough comes back to its original size.

4. Divide the dough into 6 portions.

5. Roll out three parts into long cylinders. Plait them and make fine buns of them.

6. Repeat with the remaining 3 portions.

7. Put on a well-greased baking tin, leaving enough margin for expansion.

8. Leave the tin in a closed cupboard for about 20 minutes.

9. Bake in a oven at 200 degrees Celsius for 10-15 minutes.

10. Remove from the tin and brush on top with ghee.

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Radish Masoor Dal

Category:            Dals
Cooking time:     30 minutes
Serves:               4


Dals are the best natural source of protein. Masoor dal is simple, east and is commonly
cooked in Indian household. Mostly it is served with steamed rice or jeera rice.


Ingredients:

1 cup masoor dal

1/2 tsp turmeric powder

1 tsp cumin seeds

1/2 tsp mustard seeds

3 tsp oil

1 cup shelled peas

1 radish

2 dry red chillies

Salt to taste


Method:

1. Scrape the radish and cut into one inch thin long pieces.

2. Heat the oil and fry the dal foe 2-3 minutes. Lower the flame and mix the vegetables
    and stir-fry for other 2-3 minutes.

3. Add half cup of water and mix in the spices. Cook on a medium flame for 3 minutes.

4. Add 3 cups of water. Then add salt to taste. Lower the flame, cover with a lid and cook
    on a low flame till the dal is done and preparation is slightly thick.

5. Take pan, heat 1 tbsp oil, mustard seeds, cumin seeds and finally dry red chillies.

6. Add this tadka to dal. Serve hot with puris or parathas.

.......................................................................................................................................

Sesame And Fresh Garlic Beans

Category:         Side Dish
Cooking time:  20 minutes
Serves:             4


Ingredients:

400 grams beans

2 tbsp sesame seeds

2 tbsp oil

50 grams fresh green garlic (or) 2 tsp garlic powder

2 tsp pepper powder

Salt to taste.


Method:

1. Thread the beans and cut into diagonal pieces.

2. Chop the garlic with the green portion, into tiny pieces.

3. Heat the oil, stir-fry the beans foe 3 minutes. Lower the flame, and cover with a lid.

4. Cook til the beans are tender.

5. Remove from fire and keep aside.

6. To the same oil, add the chopped garlic or garlic powder.

7. Add the sesame seeds allow them to splutter for 30 seconds.

8. Mix in the cooked beans and toss.

9. Tastes best with rice or noodles.

...........................................................................................................................................

Chocolate Chips Diamonds

Category:           Sweets
Cooking time:    30 minutes
Serves:               4

Ingredients:

250 grams khoya

125 grams castor sugar

1/3 cup chocolate chips

1/4 cup tooty fruity

Pista for garnishing


Method:

1. Grate the khoya and fry in a kadahi till some of the ghee separates.

2. After cooling, mix the castor sugar, chocolate chips and tooty fruity.

3. Roll out on a greased surface and cut into pieces with a diamond biscuit cutter.

4. Garnish with pista.


Tip:

Apply some ghee to the biscuit cutter before cutting them into pieces.

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Badam Kheer

Category:           Sweets
Cooking time:    40 minutes
Serves:               4


Badam kheer is a rich and creamy desert that tastes yummy. This popular Indian sweet desert is loaded with great taste and goodness of badam.


Ingredients:

1 ltr milk

200 grams almonds

1 tsp corn flour

1/2 cup sugar

1/2 tsp cardamom powder

1/2 tsp almond essence

1/2 cup slivered almonds and pistachios


Method:

1. Soak the almonds in the water for 4 to 5 hours. Grind to a paste.

2. Put the milk for boiling and let it reduce by half the quantity.

3. Then add almond paste, stir continuously to avoid sticking to the bottom.

4. Add sugar, almond essence and cardamom powder.

5. Add corn flour mixed with water. Cook till the kheer thickens.

6. Garnish with slivered almonds and pistachios.

7. Serve hot or chilled.


Tip:

Cook it over low flame stirring constantly. If you want liquid consistency of
the kheer, add 1 more cup of milk.

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Coconut Fish Masala

Category:          Main course
Cooking time:   45 minutes
Serves:              4


Coconut fish masala is a traditional Kerala recipe with some tangy and spicy flavors.
This can be prepared in many ways. Here, first the fish is fried and then added to masala.


Ingredients:

1  kg  Fish fillets                        

2  tsp Poppy seeds                      

1/2  Dry coconut                      

12  Green chillies                    

2  tbsp  Lemon juice                        

5  Onions                              

1/2  tsp Turmeric powder                

1  tsp  Ginger garlic paste            

1 Bay leaf                            

3-4  Cloves                              

1 Bunch coriander              

Water as needed

Oil for cooking

Salt to taste.


Method:

1. Make a paste of poppy seeds, dry coconut and green chillies using a little
    quantity of water.

2. Marinate the fish with salt, turmeric powder,  2 teaspoon lemon juice and
    keep aside for half an hour.

3. Fry the fillets.

4. Chop the onions finely. Heat oil in a pan, add bay leaf, cloves, salt and the
    chopped onions.

5. Fry until the onions turn golden brown and then add the masala paste.

6. Cook till the oil starts leaving the sides of the pan. Add the fried fish to the masala.

7. Cook for few minutes on low flame. Add lemon juice as per your taste.

8. Garnish with finely chopped coriander. Serve hot with white rice.

Tip:

Do not overcook the fish as it loses the flavor and moisture.  Freshness of the
fish can affect the cooking time.

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Motaboondi Ladoo

Category:             Sweets
Cooking time:      40 minutes
Serves:                 4


Mota Boondi ladoo is a very famous Indian dessert. This is usually made during
festival times and marriages. Made with besan, fried in oil and are soaked in sugar
syrup.


Ingredients:

1/2 kg  Besan flour                            

3 litres Water                                    

300 grams Ghee                                      

1/2 kg Sugar                                    

100 grams Nuts , chopped

Cardamom for the taste.


Method:

1. Make a thin paste of besan flour with a litre of water.

2. Heat ghee in a kadhai. Pour the besan paste with the help of jara.

3. As it falls into the ghee, boondi will be formed.

4. Fry for a few minutes and strain out the boondi.

5. Mix sugar with two litres of water and heat. Stir till sugar syrup is formed.

6. Remove from the heat and add cardamom.

7. Add boondi and mix well. Allow to cool, then make round ladoos with your hands.

8. Garnish with chopped nuts.


Tip: 

Apply some ghee to your hands before making the ladoo round shape.

..............................................................................................................................................

Chilli Paneer

Category:            Main course
Cooking time:     30 minutes
Serves:                2


Chilli paneer is a famous and very delicious blend of Indian and Chinese cuisine
simply made with cottage cheese.


Ingredients:

200  grams Cottage cheese (paneer)                          

4 tbsp Cornflour                                                                                              

4  crushed Garlic cloves                                            

4  sliced Green chillies                                              

2 Onions (thickly sliced)                                

1 Large capsicum (cut into strips)                

1/2  cup Vegetable stock                                          

1/2  tsp White pepper powder                                                

2  tbsp Soy sauce                                                    

1  tbsp Chilli sauce                                                  

1/4th  tsp Ajinomoto  (optional)                                                

Spring onions for garnishing.

Oil for deep fry

Salt to taste

Method:

1. Cut paneer into diamond shaped pieces.

2. Heat oil in a wok (a metal pan having a rounded bottom), roll the paneer pieces
    in the cornflour and deep fry them. Drain and set aside.

3. Blend remaining cornflour ( nearly a tablespoon) in a quarter cup of water and set aside.

4. Heat 2 tbsp of oil in a wok , add crushed garlic and stir-fry for a minute.

5. Add sliced green chillies, onions and green capsicum.

6. Saute for a couple of minutes. Add fried paneer and vegetable stock. Stir continuously
    for 2 minutes.

7. Add salt, white pepper powder, soy sauce, ajinomoto and chilli sauce stir well.

8. Add the remaining cornflour paste and cook on high flame.

9. Stir and toss until the sauce thickens to coat the paneer and the vegetable.

10. Garnish with spring onions and serve immediately.

Tip:

Don't over fry the paneer.
The dish should be served hot.

.............................................................................................................................................

Fizzy- Minty Iced Tea

Category:                      Drinks
Preparation time:          10 minutes
Serves:                          2


Fizzy- Minty Iced Tea is a very good digestive tea and contains tea rich in
anti-oxidants. For parties too serving iced tea is becoming popular.


Ingredients:

8 Ice cubes                      

2 Tea bags                      

1 cup Water                            

10 ml Lemon juice                  

20 ml Sugar syrup                    

10 ml Mint juice                      

50 ml Soda                                


Method:

1. Take a cup of hot water and dip tea bags to it for five minutes.

2. In a cocktail glass take eight cubes of ice and add the tea to it.

3. Add lemon juice, mint juice and sugar syrup to it and stir.

4. Then add soda to the tea.

5. Garnish it with some mint leaves and lemon slice.

6. Serve chilled.

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Flavoured Iced Tea

Category:                    Drinks
Preparation time:        10 minutes
Serves:                        2


Iced tea is a cool and refreshing drink prepared specially during summer season.
Iced tea is not just a coolant but also good for health. It contains anti- oxidants and
lemon, which has lots of enzymes.


Ingredients:

8 Ice cubes                      

2 Tea bags                      

1 cup Water                            

10 ml Lemon juice                  

20 ml Sugar syrup                    

10 ml Green apple syrup          


Method: 

1. Take a cup of hot water and dip tea bags to it for five minutes.

2. In a cocktail glass take eight cubes of ice and add the tea to it.

3. Add lemon juice, green apple and sugar syrup to it and stir.

4. Garnish it with some mint leaves or a slice of green apple and serve.

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Carrot Milkshake

Category:               Drinks
Preparing time:      15 minutes
Serves:                   2



Ingredients: 

4 Medium size carrots                      

 2 cups Milk                                              

1/4th cup Water                                            

1 tbsp Sugar                                            

 2 pinch Cardamom powder                      

Salt a pinch

Ice cream  a scoop.


Method:

1. Wash and chop carrot into pieces, add water.

2. Put it in a mixer and run it for a while.

3. Now add milk, sugar, salt, cardamom powder and run the mixer again
    for two minutes.

4. Strain the mixture and refrigerate for sometime.

5. Serve the juice in the glass with a scoop of ice-cream.

......................................................................................................................................

Grape Juice Delight

Category:            Soft drink
Preparing time:   10 minutes
Serves:                2


Home made grape juice healthy and nutritious, especially for kids.


Ingredients:

200 grams Black or red grapes (crushed with hands)

1 cup Water                          

2 tbsp Sugar (according to taste)

2 pinch Salt

3 cubes Crushed ice                  


Method:

1. Run the crushed grapes, sugar, water and salt in a mixer for about three to four minutes.

2. Strain the juice and pour into the glass and serve with crushed ice.

...................................ENJOY YOUR SOFT DRINK.........................................

Paneer Bhurji

Category:            Breakfast/ part of main course
Cooking time:     30 minutes
Serves:                2


Paneer bhurji is spicy and dry, tastes heavenly with parathas.  Paneer wrapped
in a roti is very healthy  for school going kids. It also goes a good stuffing inside
sandwiches.


Ingredients:

250 grams Paneer (cottage cheese)

150 grams Spring onions

2 Tomatoes (chopped)

 3 Onions (chopped)

7 Green chillies

Turmeric powder a pinch

1 tsp Coriander powder

1 tsp Cumin seeds

2 tbsp Cream                

Salt to taste.


For garnishing:

Chopped coriander leaves, spring onions.


Method:

1.  Heat oil, put cumin seeds in to it. When they crackle add chopped onions and
     stir well.

2. Then add chopped tomatoes and roughly mashed paneer and all other ingredients.

3. Add cream and cook till the paneer is soft.

4. Garnish the dish with coriander leaves and spring onions.

5. Serve hot with bread or naan.


Tip:

Shallow fry the paneer and then smash roughly.


                                       .................................ENJOY YOUR DISH....................................

Makkai Ki Seekh

Category:           Snack / part of main course
Cooking time:    30 minutes
Serves:               4


Makkai ki seekh is traditional South Asian cuisine. These make mouthwatering starters
and are good for a party.


Ingredients:

3 Potatoes (boiled)

3 Carrots (boiled)

50 grams Sweet corn (boiled)

10 grams Green chillies

5 grams Black pepper

Some coriander leaves (chopped)

5 grams Red chilli powder            

5 grams Coriander powder

5 grams Garam masala

2 tbps Cornflour

20 grams French beans (boiled)

20 grams Green peas (boiled)

6 Sticks (skewer)

Oil for frying

Salt to taste


Method:

1.  Mince all the boiled vegetables and add chopped coriander leaves, chopped
     green chillies, sweet corn, salt, red chilli powder, coriander powder, garam masala
     and cornflour.

2. Put sufficient portion of the mixture on sticks and fry in oil until they are golden
    brown.

3. Serve with onions and mint chutney.


Tip:

Grill, sticks, metal or bamboo kebab skewers (if using bamboo skewers, soak in water
for 30 minutes before using)

         .........................................ENJOY YOUR DISH..................................................

Bisibele Bhath

Category:                            Main course
Cooking time:                     45 minutes
Serves:                                4


Bisihele bath is a South Indian cuisine with rich spices, hand-grated masalas
and pungent aromas. Its a recipe that form a whole meal in itself and highly
nutritious.


Ingredients:

500 grams Rice

500 grams Toor dal

50 grams Brinjal

60 grams Onions chopped

60 grams Carrot

50 grams Tamarind

4 nos Dry red chilli

4 nos Green chilli slit

10 grams Fenugreek seeds

20 grams Coriander seeds

20 grams Mustard seeds

50 grams Cashew nuts

10 grams  Sanuf (aniseeds)

10 grams Garam masala (poppy seeds, cloves, cinnamon, and cardamom)

3 grams Asafoetida (hing)

40 grams Khus Khus (poppy seeds)

6 - 7 nos Curry leaves

50 ml Ghee

1/2  tsp Turmeric powder

2 tsp Grated coconut

Salt to taste.


Method:

1. Peel the onions and cut the vegetables into big pieces (cut the vegetables into
    2.5 cm pieces).

2. Wash the rice and dal.

3. Add rice, dal, little turmeric powder and chopped vegetables in a pressure
    cooker with water and cook till the rice is done.

4. Heat 2 tsp ghee in a frying pan then add 2 dry red chillies, fenugreek seeds,
    coriander seeds, and grated coconut then add khus khus, cloves, cinnamon,
    cardamom, and sonuf.

5. Shallow fry all the above pan ingredients and powder them.  Keep it aside.

6. Soaked tamarind in a little water and extract juice. Keep aside.

7. Heat the ghee in a pan, add onions, add remaining dry red chillies, mustard
    seeds, curry leaves, and green chillies.

8. When the mustard seeds crackles, add to the rice and mix well. Add tamarind juice
     and salt to taste, mix thoroughly.

9. Again take the pan and add ghee and fry cashew nuts till golden brown in colour,
    add this to rice along with powdered ingredients and masala powder. Mix well,
    remove from fire.

10. You could also add ghee just before serving.


Tip:

Bisi bele bath masala is available in grocery stores also. So if you do not have much
time on hand, you can use the masala available.

 ............................................ENJOY YOUR DISH.....................................  

Masala Baingan curry

  

Category:          Main course
Cooking time:   30 minutes
Serves:              4


Brinjal baingan curry is very famous and a delicious Indian curry served in the
main course. This is the recipe packed with many flavors. Its a great side dish
for the coconut rice and vegetable pulao.


Ingredients:

1/2  kg  Brinjals                          

3  tbsp Peanuts (roasted)            

2  Onion (medium size)      

2  Tomato (medium size)    

3   tbsp Coconut powder              

1   tbsp Coriander powder          

1   tbsp  Cumin powder                

1   tbsp Red chilli powder            

1/2 tbsp  Turmeric powder            

1  tbsp Sesame seeds                  

3  tbsp Tamarind juice                

2  tbsp Oil                                    

Coriander for garnishing.

Salt  to taste


Method:

1. Wash the brinjals and make two criss cross slits in it. Do not cut the stem.

2. Grind all the masala ingredients together into a paste. Add salt and tamarind
     juice as your taste.

3. Stuff the masala to the brinjals and keep them aside.

4. Heat the pan, pour oil and add the remaining masala. Keep the flame on low
    to avoid burnings.

5. In a few minutes oil separates from the masala then add stuffed brinjals. Add water.

6. Gravy should not be too thin. Cook till the brinjals are well done on a medium flame
    by closing the lid.

7. Once the brinjais are done, garnish with coriander.


Tip:

Once you cut the brinjals, don't forget to soak them in salt water.




                                               .......................ENJOY YOUR DISH.......................

Chironji Chicken Curry

                                                                                  pic: source internet

Category:            Main course
Cooking time:     30 minutes
Serves:                4


Chironji chicken curry is delicious and easy to make. Its a very thick curry recipe served with parathas and rice.

Ingredients:

1 kg Chicken (medium size pieces)

1 cup Curd

10 grams Chironji

10 nuts Cashew

3 tbsp Tomato sauce

2 tbsp Soya sauce

3 tbsp Chilli sauce

1/2 tsp Garam masala

1/2 tsp Turmeric

2 tsp Lemon juice

Pepper powder according to taste

100 grams Ghee

Salt to taste.

For garnishing:

Roasted cashews

Fried onions

Coriander.


Method:

1. Wash and clean the chicken and keep aside.

2. Roast chironji and cashew nuts, grind it to a paste.

3. Mix all the ingredients except ghee and marinate the chicken for at least 3-4 hours.

4. Heat the pan and cook chicken along with marinate in a low flame.

5. Pour ghee over the chicken.

6. Add water and cook till the chicken is soft and tender.

7. Garnish with roasted cashews, coriander and fried onions.

8. Serve hot with parathas.

Tip: 

Don't over fry the chironji and cashew nuts. This may change the taste of the dish.


.........................................ENJOY YOUR DISH......................................

Chole Keema Ke Saath

                                                                                                                   

Category:            Main course
Cooking time:     30 minutes
Serves:                3 - 4


Chole keema ke saath is a wonderful, nutritious and healthy dish in itself added with
some great masalas.


Ingredients:

100 grams Chole

200 grams Meat (minced)

1 big Onion

3 tbsp Tomato puree

2 tbsp Ginger-garlic paste

1/2 tsp Garam masala powder

1 tsp Kasoorie methi

6 tbsp Oil

1/2 tsp Turmaric powder

Salt to taste.

Coriander for garnishing


Method:

1. Soak the chole in water overnight.

2. Heat the oil in a pan and add the onions, fry the onions till lightly browned.

3. Add ginger garlic paste, chole and keema. Mix it well and cook over a
     medium flame for about 7  minutes, or till the water from the minced
     meat has evaporated.

4. Lower the flame and add all the spices, except the kasoorie methi.

5. Continue to cook on a low flame , stirring constantly and adding a few tablespoons
    of water, if necessary.

6. Stir and cook over a low flame for at least 10 minutes till the keema and
    chole are a golden brown.

7. Add 1 cup of water and pressure-cook till the chole is soft and tender.

8. The preparation will be dry without gravy. Garnish the dish with fresh coriander.

9. Serve hot with paratha.


Tip:

Soaking the chole in water is very important.

.........................................ENJOY YOUR DISH.................................................

Masala Lassi

Category:            Drinks
Preparing time:   10 minutes
Serves:                2


Masala lassi is a refreshing and cool summer thirst quenchers. It can be great
boon during summer months.


Ingredients:

200 grams Curd

5 grams Cumin powder

6 Ice cubes

Black pepper for garnishing

Salt to taste.


Method:

1. Put the curd, salt, cumin powder and ice cubes into a mixer and mix well.

2. Once the mixture consistency becomes thick, dilute it with some water.

3. Garnish with black pepper powder and serve chilled.


........................................ENJOY YOUR DISH...................................................

Besan Ladoos

Category:           Sweets
Cooking time:    30 minutes
Serves:                4



Ingredients:

100 grams Besan

20 grams Suji

100 grams Castor sugar

2 grams Green cardamon (powder)

60 grams Ghee

Turmeric powder a pinch.

Method:

1. Heat ghee in a kadai.  Add besan, suji, and fry.

2. Keep stirring so that no lumps are found.

3. Continue frying suji and besan till lightly browned.

4. Remove from fire, add turmeric powder, let it cool.

5. Then add castor sugar and mix well.

6. Add cardamom powder and mix well.

7. Take small portions and make round shape ladoos.

Tip:

Apply few drops of ghee to your palm and make the round shape ladoos.

             ...................................ENJOY YOUR DISH..................................................

Olive And Orange Salad

Category:          Salads
Cooking time;   30 minutes
Serves:              2


Quick, easy and delicious. Salads are known to be rich in Vitamins.


Ingredients:

3 Oranges

100 grams Black olives (pitted)

1 tbsp Fresh coriander (chopped)

1 tbsp Parsley (chopped)

30 ml Olive oil

15 ml Lemon juice

1/2 tsp Paprika

1/2 tsp Ground cumin

200 grams Iceberg lettuce


Method:

1. Peel the orange, cut into wedges. Place the orange in salad bowl.

2. Add the black olives, coriander, parsley and lettuce.

3. Blend together olive oil, lemon juice, paprika and cumin.

4. Pour the dressing over the salad and toss gently.

5. Chill it for about 20 minutes and serve.

.......................................ENJOY YOUR DISH.........................................

Tomatoes In Pickled Gravy

                                                   

             

Category:           Chutneys
Cooking time:    35 minutes


Ingredients:

1 kg Red tomatoes

2 cups Sesame seeds oil

2 tbsp Ginger-garlic paste

4 tsp Red chilli powder

3 pinches Turmeric powder

2 tbsp Vinegar

2 tbsp Onion paste

1 cup Tomato puree

Salt to taste.


For Powder:

2 tsp Cumin seeds

1 tsp Mustard seeds

10 Peppercorns

1/2 tsp Black cumin seeds

1/2 tsp. Carom seeds (ajwain)


Method:

1.  Dry-roast all the ingredients for the powder and grind into a fine powder.

2.  Cut the tomatoes into halves, removing the "eyes". Remove the seeds.

3.  Heat 3 tbsp of oil and fry the onion paste till it is golden brown.

4.  Add the ginger-garlic paste and fry for another 2 minutes.

5.  Lower the flame and add all the spices. Cook on a low flame for 3 - 4 minutes.

6.  Add 1/2 a cup of water and cook the masalas further for 3 - 4 minutes.

7.  Add another cup of water and the tomato puree and salt to taste.

8.  Bring the gravy to the boil and pour the remaining oil, a few tbsp at a time.

9.  Place the tomatoes gently over the gravy and allow these to simmer only for 3 - 4
     minutes so that  these are cooked, but not over cooked and soggy.

10. Serve as an accompaniment with the main course.

Tip:

Make sure you remove the seeds of the tomatoes.

..................................ENJOY YOUR DISH...................................

Kairi Gur ka Murabba

                                             

Category:           Chutney
Cooking time:    30 minutes


Ingredients: 

2 cups Raw mangoes (grated)

1 tsp Red chilli powder

1/2 tsp Tamarind pulp

2 cups Jaggery

1 tsp Cardamom powder

1 tsp Jeera powder (roasted)

3 Green chillies (slit in half)

Method:

1. Peel the raw mangoes (should be big in size) and grate in a bowl.

2. Combine the grated mangoes and the jaggery and leave it aside for an hour
    till the jaggery dissolves (quantity of jaggery depends on the sourness of
    the mangoes).

3. In a heavy bottomed pan, cook the mangoes and jaggery along with the green
    chillies and tamarind pulp over a low flame.

4. Cook till the syrup gets thicker (one string consistency) stirring to prevent it from
    sticking to the pan.

5. Once it reaches the right consistency, turn off the heat.

6. Add the cardamom powder and the roasted jeera powder, mix it well and let
    it cool.

7. Store it in a glass jar.

Tip:

You can store it for 5-6 months in the refrigerator.

............................................ENJOY YOUR DISH............................................

Mango And Dates Chutney

                                                   

                                                             
Category:           Chutneys
Cooking time:    30 minutes
Serves:               6


Mouth watering mango and dates chutney, which is easy to prepare and tastes yummy.
Can be used as dips with rotis.


Ingredients:

350 grams Green mangoes (chopped)

100 grams Sugar

150 grams Malt vinegar

60 grams Dates (chopped)

20 grams Raisins (chopped)

10 grams Ginger (chopped)

5 grams Garlic (chopped)

1 tbsp Red chilli powder

1/2 tsp Cinnamon powder

1/2 tsp Cumin powder

Salt to taste.

Method:

1. Place all the ingredients in a pot or pan and bring it to boil.

2. Let them be on a low flame for one and half hour.

3. Put into sterilized jar and seal when cools down.

Tip:

Pick the tangiest mangoes if you can. Tangiest mangoes the best taste giving you a perfect balance with the sweetness from dates.

.........................................ENJOY YOUR DISH.........................................

Fish Kofta Curry

Category:          Main course
Cooking time:   45 minutes
Serves:              4


Fish kofta curry is a rich dish and is cooked on special occasions. Perfect main course
dish for lunch or dinner and tastes delicious.


Ingredients:

150 grams Fish (minced)

10 grams Green chillies

1 tsp Carom seeds (ajawin)

1/2 tbsp Ginger paste

1/2 tbsp Garlic paste

1 Egg (for binding)

1 tsp Black pepper

2 tbsp Gram flour (roasted)

Salt to taste

Mix all the ingredients and make small-sized koftas and fry them or
steam them.


For gravy:

50 grams Poppy seeds (khus khus)  paste

50 grams Cashew nuts paste

25 grams Brown onion paste

4 tbsp Oil

4 Small cardamoms

4 Cloves

2 Bay leaves

10 grams Ginger paste

10 grams Garlic paste

5 grams Coriander powder

3 grams Turmeric powder

Salt to taste.

1/2 tbsp Red chilli powder

100 grams Yogurt

2 Lemons

For garnishing:

Coriander leaves chopped and ginger julienne (long thin strips).


Method:

1. Heat oil in a pan and put the whole garam masalas into it.

2, Add ginger garlic paste, saute it and add coriander powder, salt, turmeric powder,
    and red chilli powder.

3. Saute it again and then add yogurt and cook it.

4. Add poppy seeds paste, cashew nuts paste, brown onions paste and pour 150 ml
    of water.

5. Cook till the oil comes over the gravy.

6. Put koftas for cooking 5 minutes.

7.  Finally add lemon juice to the dish.

8. Garnish with coriander leaves and chopped and ginger julienne
    (long thin strips).

9. Serve hot with naan.

.........................................ENJOY YOUR DISH...............................................

Murg ki Raan

Category:          Starter
Cooking time:   30 minutes
Serves:               4


Murg hi raan is a perfect dish for starter.  Chicken legs are marinated in the curd and lime juice with some spices and it is done on tandoor or oven.


Ingredients:

4 Chicken legs

2 tbsp Vinegar

10 grams Ginger paste

10 grams Garlic paste

100 grams Coriander leaves chopped

50 grams Mint leaves

8 to 10 Curry leaves (fried)

20 grams Green chillies

2 Lemon (juice)

100 grams Hung curd

4 tbsp Oil

Salt to taste.

For marination:

First, make cuts in the chicken and then add salt, vinegar, 1/2 tbsp ginger garlic paste, and keep aside an hour.

For making batter of chicken:

1. Take coriander leaves, mint leaves, green chillies, and make a paste of them.

2. Add hunk curd, lemon juice, salt, ginger garlic paste and 3 tbsp of oil to this paste.

3. Apply this  batter to the chicken legs and fix them on the skewer (long metal rod).

4. Put them in the tandoor.

5.  If a tandoor is not available, put them in the oven at 100 degrees C for 10 to 15 minutes.

6.  Serve with onion rings and mint chutney.

7.  Garnish with fried curry leaves.

...............................ENJOY YOUR DISH...........................

Dal Ke Kebab

Category:         Snacks
Cooking time:  30 minutes
Serves:             2

Dal ke kebab is a delicious Indian recipe served as a snack. Masoor dal is
pressure cooked till tender. All the spices are mixed and then it is deep fried in the oil.

Ingredients:

150 grams Masoor dal (red lentil)

1/2 tsp Turmeric powder

1/2 tsp Red chilli powder

15 grams Green chilli (chopped)

20 grams Coriander leaves (chopped)

1 tsp Chaat masala

1/2 tsp Black pepper powder

10 grams Ginger (chopped)

3 tbsp Corn flour

Oil for deep frying

Salt to taste.


Method:

1.  Boil masoor dal and add turmeric to it.

2.  When cooked, strain the dal and make it dry with the help of a muslin cloth.

3.  Then add chopped coriander leaves chopped green chilli, chopped ginger, salt,
     red chilli powder, black pepper, chaat masala, and corn flour to it.

4.  Mix well everything, make small round tikkis and deep fry in refined oil.

5.  Sprinkle chaat masala.

6.  Serve hot with mint chutney or tomato ketchup.


Tip:

Cooking masoor dal perfectly is very important.

.......................................ENJOY YOUR DISH.........................................

Coconut Custard

                                                                        
Category:            Dessert
Cooking time:     30 minutes
Serves:                4

Coconut custard is a delicious desert, easy and simple to make. Its thick,
creamy and filled completely with lots of dry fruits and fresh cream.

Ingredients:

500 ml Milk

2 tbsp Custard powder

3 tbsp Sugar

2 tbsp Coconut (desiccated)

2-3 Green cardamom (crushed)

2 tbsp Raisins (kismis)

1 tsp Ghee

For garnishing:

5 Cashews

5 Almonds

1 tbsp Fresh cream


Method: 

1. Take 1/2 cup of milk in a small bowl, dissolve the custard powder, mix well
    and keep aside.

2. Heat the pan and boil the milk. Pour the dissolved custard powder milk into the
    boiling milk.

3. Stir continuously, until the milk is thick.

4. Add sugar, desiccated coconut, green cardamom and raisins.

5. Stir well. When done, remove from the flame and cool it.

6. Garnish the dish with fresh cream and with shallow fried cashews and
    almonds in ghee.

7. Place in the refrigerator and serve chilled.

....................................ENJOY YOUR DISH..........................................