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

Kathal Biryani (jack fruit)

                                                                  


Category:          Main course
Cooking time:   45 minutes
Serves:              2


Kathal biryani is one of the most flavorful and exotic rice dish. It tastes simply
delicious. This is prepared in the same way like any other biryani but using raw jack
fruit. In Andhra, this is called as panasakaya biryani.


Ingredients:

2 cups Basmati rice (long-grained)

250 grams Green kathal (jack fruit)

4 tbsp Ghee

Oil to deep fry the jack fruit

Saffron (for colour) few strands

1 tbsp Ginger (juvenile pieces)

1 tbsp Biryani masala

2 tbsp Lemon juice

1 tbsp Rose water

1 cup Milk

Salt to taste.

For spices:

1" piece of cinnamon

2 cloves

2 cardamoms

2-3 strands of nutmeg (jayaphal).


Method:

1. Cut and peel the jack fruit, discarding the deeds. Cut into medium-sized
    pieces.

2. Sprinkle salt on the jack fruit and leave aside for 5 minutes.

3. Heat the oil and deep-fry the jack fruit pieces,a few at a time till golden
    brown.

4. Drain out the oil and allow to cool. Once the fried pieces are cool, shred these
    with your fingers to get strands. Keep aside.

5. Tie the spices in muslin cloth. Heat water in a pan and put the muslin cloth
    together with the rice.

6. Cook the rice till it is cooked, taking care not to over cook the rice. The grains
    should be long and separate. Cool the rice.

To assemble biryani:

1. Divide the rive into three portions.  In one portion, mix the lemon juice.  For the
 
   second portion, mix the biryani masala and in the third portion, add the saffron ,
   
   which has been soaked in milk (to give this portion a saffron colour).

2. Take a large heavy-bottomed pan and  make the layer for the biryani. First spoon
 
    in a portion of the rice with the lemon flavour, add some of the fried jack fruit ans a
   
    few pieces of ginger.

3. Next add a sides of the pan till all of it seeps into the biryani.  Cover the pan with a
   
    foil or a lid.

4. Place the tava on a low flame, place the tawa and allow the biryani to cook on a very
   
    low flame for 40-45 minutes.

5. Serve hot with raita of your choice.

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

Kaju Burfi

Category:            Sweets
Cooking time:     15-20 minutes
Serves:                4

Kaju barfi is a popular and delicious royal Indian sweet made with roasted kaju
(cashews), sugar and ghee.


Ingredients:

100 grams Kaju (Cashew)

100 grams Sugar

Kewra essence few drops

Ghee for greasing.

Method:

1. Break open the kaju nuts, and dry roast on a heavy bottom pan till they turn crunchy.

2. Set aside to cool completely.

3. Grind kaju to a very fine powder.

4. Add 4 tbsp water to the sugar and cook till the syrup is of a 2-thread consistency.

5. Now add powdered kaju and kewra essence.

6. Mix well and remove from fire.

7. Apply a little ghee on the hands and make a ball of the above mixture.

8. Roll it immediately on a greased rolling board, spread silver foil on it.

9. Cut into diamond-shaped burfi.

Tip:

Do not skip roasting kajus, otherwise the barfi will end up being sticky.

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

Mal Pura

Category:            Sweets
Cooking time:     30 minutes
Serves:                4

Malpura is special traditional sweet dish from north Indian recipes mostly
served with the combination of rabdi. Its fluffy inside and crisp outside. Its
fried and soaked in sugar syrup.


Ingredients:

1 cup Suji

1 cup Maida

4 cup Milk

1 1/2 cup Sugar

Water as needed

Kewra essence a few drops

Oil for frying

For garnishing:

Few almonds and pistachios (chopped)


Method:

1. Roast the suji till light brown.

2. Sieve (filter) maida and suji and mix the two in a bowl.

3. Pour milk and mix well. There should be no lumps.

4. It should be smooth pouring consistency.

5. Keep the batter in a cool place for 2 hours.

6. Heat the ghee and take the batter in a glass.

7. Pour in circular movements into the ghee to form a small pan cake. Take care
    that it does not become crisp and hard.

8. Fry till golden brown on both the sides.

9. Make a sugar syrup of 1 thread consistency. Dip the malpura in the syrup.

10. Let it soak in the syrup for 4-5 minutes. Remove and arrange them in a tray.

11. Sprinkle kewra essence and garnish with chopped almonds and pistachios.

12. Serve hot.

Tip: 

Make sure it does not become crisp and hard while frying.

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

Bhindi Gosht

Category:           Main course
Cooking time:    30-40 minutes
Serves:               4

Bhindi gosht is a simple dish and delicious combination of ladyfingers and
mutton from Pakistani cuisine. Roti is the best combination with this dish.


Ingredients:

500 grams Mutton

500 grams Lady's finger

2 tbsp Ginger garlic paste

1 big Onion (thinly sliced)

4 - 5 tbsp Tomato puree

1 tsp Cumin powder

1 tsp Turmeric powder

1 tbsp Coriander powder

1 tbsp Garam masala

6 tbsp Oil

Salt to taste.


Method:

1. Trim the two ends of the lady's finger and cut them in 2 inch pieces.

2. Shallow fry the lady's finger with one spoon oil and a pinch of salt.
    Keep aside.

3. Heat oil in a pan and add thinly sliced onion. Then add mutton and cook
    on a low flame.

4. Add all the masalas and the tomato puree and continue cooking for at least
   15-20 minutes.

5. Stirring occasionally from time to time, add a cup of water and continue to cook
    over a low flame   for 10 minutes.
 
6. Then add bhindis and cook till the mutton and bhindis are cooked and mixed well
    with the gravy.

7. Serve hot with rotis.

Tip:

Add bhindis when the 70% of the mutton is cooked.

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

Mango Mania

  

Category:                 Drinks
Preparation time:     15 minutes
Serves:                     2

Mango mania is the best refreshing drink in the summer season. Super creamy
and tastes delicious. Mangoes are one of the delicious fruits available in plenty
during summer. This is a lovely drink for children's party.


Ingredients:

100 ml Orange juice

60 grams Mango (peeled and sliced)

1/2 Banana


Method:

1. Cut banana into chunks.

2. In a blender, combine all the ingredients and blend for 3 minutes until smooth.

3.  Pour in a glass and enjoy.

4.  Either have it chilled or as it is.

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

Hot Grilled Prawns

Category:         Starter
Cooking time:  30 minutes
Serves:              4

Hot grilled prawns is a quick and easy starter to prepare. It tastes delicious and does
not take much time to cook.


Ingredients:

16 Jumbo prawns (peeled)

4 tbsp Lemon juice

Salt to taste

1 tsp Chilli powder

4 Garlic pots (crushed)

1 tsp Brown sugar (powdered)

3 tsp Butter

2 tbsp Coriander (freshly chopped)


Method:

1. Slid the prawns and remove the vein.

2. In a bowl mix the ingredients until well blended.

3. Add the prawns, turn to coat well then leave to marinade for 1 hour.

4. Pre-heat the grill to hot.

5. Transfer the prawns together with their marinade, to a shallow ovenproof dish large
    enough to take them in one layer.

6. Grill for 10 - 15 minutes turning and basting (brushing) several times during the
    cooking with butter.

7. Serve hot.

Tip:

Basting (brushing) several times with butter is important during cooking intervals.

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

Malabar Fish Curry

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


Malabar fish curry is a very popular and traditional non-vegetarian Kerala curry, prepared with milk coconut. It is cooked with various Indian spices and it tastes superb with white rice.



Ingredients:

1 kg Fish fillets ( cut into chunks)

500 ml Coconut milk

2 tsp Vegetable oil

1 tsp Coriander powder

2 tsp Chilli powder

1/2 tsp Fenugreek seeds ( roasted)

1/4 tsp Turmeric

7 Garlic pods (thinly sliced)

1/2 inch Ginger (sliced fine)

5 Tomatoes

2 Onions

2 Green chilli ( finely sliced)

8 Curry leaves

2 tsp Coconut oil (optional)


Method:

1. Clean the fish and keep it aside.

2. Take a bowl, mix coconut milk and all the powdered spices in it.

3. In a shallow pain, heat 2 tsp of oil and saute the sliced onions, garlic, and ginger.

4. Now add the tomatoes and a little water.

5. Allow the tomatoes to cook.

6. Add fish pieces and slowly turn over in the gravy, make sure not to break them.

7. After a few minutes add coconut milk mixture and simmer gently on low heat.

8. You should not allow the curry to boil.

9. Garnish with fried curry leaves.

10. Serve hot.


Tip:

Make sure you should not allow the curry to boil or else coconut milk will curdle.

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

Sweet Papaya Chutney

                                         
Category:        Chutneys
Cooking time: 30 minutes
Serves:            4   persons


Chutney is most important part of  Indian cuisine. Chutney refers to miced foods,
usually made of coconuts. This delicious sweet, sticky and fruity chutney made
with papaya is very tasty.


Ingredients: 

100 grams Papaya

100 grams Pineapple

100 grams Capsicum (red)

100 grams Onion

100 grams Tomatoes

25 grams Ginger

100 grams Sugar

2 tbsp. White vinegar

1 Green chilly


Method

1. Peel papaya and pineapple.  Make small pieces of them.

2. Then cut the tomatoes, capsicum and onions.

3. Heat the pan and add sugar.  Pour equal quantity of water.

4. Boil this to thick syrup.

5. Add papaya, pineapple, tamato, green chilly and onion pieces to it.

6. Mix them well and boil it on low flame until it becomes thick paste.

7. After cooling the chutney, store it in a glass jar and can be refrigerated.

8. This sweet chutney can be served with chapati, puri or you can spread it on
    bread also.


Tip:

Once you add the papaya, pineapple, onion, and tomatoes make sure you stir
it continuously.

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

Cubed Potato Fry

                                                                 
Category:         Snacks
Cooking time:  20 minutes
Serves:             2   persons.


Cubed potato are shallow fried and tossed with some Indian spices. This can be
served for the breakfast or they are just perfect for the tea time. Simple and easy to
make with in a short period.


Ingredients:

4 big Potatoes

1/2 tsp Amchur powder

1/2 tsp Chilli powder

1/2 tsp Jeera powder

1/2 tsp Kala namak

1/2 tsp Dhaniya powder

Haldi a pinch

6 Green chillies

Salt to taste.

Method:

1. Half- boil the potatoes and cool them.

2. Peel and cut into cubes.

3. Heat oil and shallow fry the cubes in a frying-pan till golden brown.

4. Sprinkle all the masalas over the potatoes and mix well.

5. Slit the green chillies and fry in oil.

6. Garnish with green chillies.

7. Serve hot.

Tip:

Mix all the dry ingredients in a blow and then sprinkle on the potatoes.

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

Murgh Malai Tikka Nizami

                                                             
Category:           Starter
Cooking time:    30 minutes
Serves:               4


Murgh malai tikka is the most popular Pakistani dish. Mildly flavored, delicious
and  healthy. Creamy and spicy too.

Ingredients:

600 grams Chicken cubes (boneless)

80 grams Hung curd ( yogurt drained of all its water)

60 grams Cream

50 grams Ginger - garlic paste

1 Lemon

4 grams Fenugreek seeds (kasoori methi)

4 grams  Garam masala

4 grams  White pepper powder

Butter for basting (brushing)

4 grams  Chat masala

Salt to taste.

For garnishing: 

Onion and lemon rings.


Method:

1. Apply the ginger - garlic paste, lemon juice and the spices to the boneless
    chicken.

2. Add curd and cream mixture.

3. Let it marinate for 30 minutes.

4. Cook in a hot tandoor/oven, basting it with butter at intervals.

5. Garnish with onion and lemon rings.

6. Serve hot.


Tip:

Brushing with butter is very important at intervals.

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

Murgh Korma

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


Murgh korma recipe is a Muglai special dish. Curd and cashew nuts paste gives the dish its creaminess, but what makes it really special are the fragrant spices.


Ingredients:

600 grams Chicken  (boneless)

6 grams Ginger paste

15 grams Garlic paste

4 tbsp Oil

1 tsp Coriander powder

1 tsp Cumin seeds powder

3 Onions

1 piece Cinnamon stick

4 Cloves

500 grams Curd (well beaten)

6 Green chillies

1/2 tsp Turmeric

20 ml Vinegar

100 grams Cashew nuts (soaked).

Salt to taste

Coriander leaves for garnishing.


Method:

1. Shallow fry the onions, cashews, green chillies, cinnamon stick and cloves. Make a fine paste of it.

2. Take oil in a kadhai, add onion, cashew,green chilli paste.

3. Add ginger garlic paste, coriander powder, cumin seeds  powder, turmeric and salt.

4. Add chicken and saute it along for a while. Let it cook till the gravy leaves the oil.

5. Add well beaten curd and cook till the chicken is done.

6. Add vinegar and garnish with  lots of coriander leaves.

7. Serve hot.

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

Kesaria Kheer

                                                                             
Category:         Sweets
Cooking time:  30 minutes
Serves:             2
                      
Kesaria kheer is a popular north Indian desert made of basmati rice and milk.  Its a delightful treat after dinner. Lots of dry fruits are added for a richer taste.


Ingredients:

1 litre Milk

1 tbsp Basmati rice

4 tbsp Sugar

Saffron a pinch

2 Cardamoms (crushed)

For garnishing:

Some almonds and cashew nuts.

Method: 

1. Wash and soak rice for 15 minutes.

2. Drain and put it in boiling milk, lower the flame and keep stirring until the milk

    reduces to half.

3. Add sugar and stir well.

4. When thick, add saffron and cardamom powder.

5. Serve hot or cold. as your wish.

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

Nawab's Kakori Kabab

  

Category:          Starter
Cooking time:   30 - 45 minutes.
Serves:               4 persons.


The name kakori is originated from the name of the small town in Uttar Pradesh, India.  The kabab is made with minced meat and some spices are mixed with it. With the help of skewers they grill the meat over open field fires.


Ingredients:

1/2 kg Meat (minced)

50 grams Raw papaya paste

Salt to taste

1 tsp Cardamom seeds powdered (black)

1 tsp Cardamom seeds powdered (green)

1 tsp Coriander seeds powdered

2 tsp Poppy seeds powdered (khas khas)

1 tsp Cumin seeds powdered

100 grams Khoya (mashed)

2 Onions (crushed)

6 Garlic flakes (crushed)

1 Ginger piece (crushed)

100 grams Gram flour (roasted)

50 grams Pure ghee

2 Green chillies (crushed)

1 tsp Pepper powder (white)

2 Cloves (powdered)

Method:

1.  Mince the meat till very smooth. Add salt and papaya paste.

2.  Then add all powdered masalas , onions, khoya, poppy seeds, ginger, garlic.

3.  Add 1 tbsp ghee, green chillies, and gram flour.

4.   Blend well and keep aside for 15 - 20 minutes.

5.  Heat skewers (long metal sticks) slightly and grease.

6.  Take a portion of mince mixture and spread on skewers with slightly wet hands.

7.  Roast in an oven or grill on medium flame till they turn golden brown colour.

8.  Take out from the rod with the help of cloth and serve with onion rings and green chutney.

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

Mutter Paneer

Category:         Main course
Cooking time:  25 - 30 minutes
Serves:             4


Mutter paneer is a north Indian vegetarian side dish made with peas and cottage cheese. This is the most frequently ordered dish in the restaurants in India.


Ingredients:

250 grams Paneer, cut into 1"cubes

2 Onions

1 cup Shelled peas

1 tbsp Ginger Garlic paste

3 Tomatoes

1 Seeds of Cardamom

2 Cloves (laung)

1/4 cup  Curd well beaten

1 tsp Coriander powder

1/2 tsp Red chilli powder

1/2 tsp Garam masala

4 tbsp Ghee or oil


Method:

1. Deep fry paneer to a golden brown.

2. Grind onions, cloves, cardamom, ginger garlic paste and tomatoes in a mixer.

3. Heat ghee, add onion tomato paste. Cook till thick and dry.

4. Reduce the frame and cook till the ghee separates.

5. Add well beaten curd, cook till ghee separates again.

6. Then add red chilli powder and coriander powder.

7. Add peas, cook for a minute. Then add enough water to get a thick gravy.

8. Add salt to taste. Cover and cook till peas are done.

9. Add paneer and garam masala, cook on low flame for 3-4 minutes till paneer gets soft        
 
    and ghee separates.

10. Sprinkle with coriander.

11.Serve hot.

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

Fruit Chat

                                                                           

Category:          Salad
Cooking time:   15 minutes

Serves:               2

Fruit chat is a delicious refreshing salad with different kinds of fresh fruits and spices. This pre-dessert course is tossed with Indian chat masala before serving. Quick and easy to make. Full of vitamins and healthy to eat.


Ingredients:

1 Apple

Bunch of grapes

1 Guava

1 Long cucumber

1 Banana

1/2 cup Pomegranate seeds

1 tbsp Lemon juice

Black salt according to taste

Pepper powder a pinch

1 tsp Chat masala

1 tsp Mint leaves (chopped)


Method: 

1. Slice the banana and the cucumber.

2. Cut the apple and guava into small cubes.

3. First place the hard fruits in the bowl and top them with banana and cucumber slices.

4. Add pomegranate seeds.

4. Pour lemon juice and sprinkle the black salt.

5. Add pepper powder.

6. Toss it like you toss salad.

7. Sprinkle chat masala just before serving.

8. Garnish with mint leaves.

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

South Indian Masala Dosa

                                                                        

Category:            Breakfast
Cooking time:     25 - 30 minutes
Serves:               4

South Indian masala dosa is delicious breakfast recipe stuffed with boiled potatoes and and some spices. This is prepared in almost every house in India.



Ingredients:

2 cups Boiled rice

1 cup Urad dal

1/2 tsp Fenugreek seeds (soak  all the three for 6 hours)

Oil

Soda Bi-carb a pinch

1/4 kg Boiled potatoes

1 Chopped onion

4 Chopped green chilies

1 tsp Coriander leaves

1- sprig Curry leaves

Salt to taste

1 tsp Turmeric powder

1 tsp Coriander powder

1 tsp Mustard seeds


Method:

1.  Grind the rice, dal, and fenugreek seeds separately.
                         
2.  Mix them together with salt and soda bicarb.
                         
3.  Add water to make a thick smooth batter.
                         
4.  Leave it ferment overnight. Next day morning stir it well.
                         
5.  Heat the pan, pour one spoon oil.
                         
6.  Pour a double spoon of batter, spread evenly in a round shape.
                         
7.  Flip over when one side done.  Remove from fire.
                         
8.  Heat the oil and splutter mustard seeds, add onions for 2 minutes on low flame.
                       
 9.  Then add curry leaves, potatoes, chillies, and masala powder.
                       
10.  Cook for 10 minutes on low heat.
                       
11.  Place the masala in the center of the dosa and fold.
                       
12.  Serve hot with sambar and chutney.

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

         
                           

Kachhi Mirch Ka Gosht

                                                                         
Category:                  Main course

Cooking time:           30 - 40 minutes
Serves:                      4

Kachhi mirch ka gosht is a non marinated dish added with lots of Indian spices.
In this dish, first onions are deep-fried in oil and the then made to smooth paste in
the mixer.This is a perfect main course dish.

Ingredients:            

750 grams Mutton (with bone)

100 ml Oil

8 whole Cardamon   

8 whole Cloves

3 inches stick Cinnamon

8 grams whole Mace

3 Bay leaves

25 grams Ginger garlic paste

10 grams Red chilli powder

10 grams Coriander powder

10 grams Cumin seeds powder

200 grams whole Brown onion

120 grams Curd

120 grams Tomato puree

120 grams Onion paste

750 ml Water

6 grams whole Pepper corn

8 whole Green chillies

3 grams Turmeric

Salt to taste.

For Garnishing:

3 Green chilli slits

                                     
10 grams Coriander leaves finely chopped

                                     
5 grams Ginger cut into long, thin strips

Method:                    

1.  Take oil in a handi add brown onions and saute all hot spices and
     green chillies.

                                     
2.  Add ginger garlic paste, salt, red chilli powder, coriander
     power and cumin seeds powder.

                                     
3.  Add mutton and cook till the mutton is dried  up.

                                     
4.  Then add curd and saute.

                                     
5.  Then add curd and saute.

                                     
6.  Add water and cook till 80% is done.

                                     
7.  Then add brown onion paste and tomato puree.

                                     
8.  Finish with hot spice powder.

9.  Serve hot garnished with chopped coriander leaves, green chilli slits, and
     ginger cut into long, thin strips.

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