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Ingredients
1/2 kg chicken (without skin & bones)
100 grams corn flour
100 grams custard powder
salt and chilli powder to taste
clove and elaichi powder
oil.
Method
Semi liquid paste of corn flour and custard powder is made by adding water and salt,
chilli and elaichi clove powder are added to taste.
The chicken pieces are mixed with the semi liquid paste and kept aside for 30 mins and
later fried in oil for 20 mts and your crispy and delicious chicken pakoda is ready to eat.
Ingredients :
4 cup basmati rice
kaju 25 gm
coconut cut into small cubes
cardamom powder
molasses 4 cup
water 4 cup
Procedure :
1. Keep the rice overnight in water.
2. At morning take out from water and dry it.
3. Then grind it.
4. Take a kadai in it put water after 5 min add kaju, coconut, cardamom powder, gur (jaggery)
5. When it start boiling add that grinded rice.
6. Then mix it and see that it is little soft.
7. Then switch off the gas and let it cool.
8. Then in oven tray spread little ghee and put that mixture again over it put more ghee and
bake for 30 min.
Ingredients
1 very large seedless oval brinjal
1 large tomato grated
1 large onion grated
1/2 tsp. ginger finely chopped
1/2 tsp. garlic finely chopped
2 green chillies finely chopped
1 tbsp. coriander leaves finely chopped
1/4 tsp. garam masala 1/2 tsp. red chilli powder
1/4 tsp. turmeric
3 pinches asafoetida
1-1/2 tsp. lemon juice
salt to taste
1/4 tsp. each cumin & mustard seeds
1-1/2 tbsp. oil
Method
1. Check to see that brinjal is absolutely healthy and has no germ holes, etc.
2. Wash and wipe dry. Burn brinjal over direct flame or barb-b-que mesh.
3. Rotate and cook till evenly soft all over.
4. Scrape out any burnt skin with hands.
5. Mash softened brinjal till soft, keep aside.
6. Heat oil, add seeds and allow to splutter.
7. Add asafoetida, stir and add ginger, garlic onions.
8. Stir fry for 2-3 minutes. Add tomatoes, masalas, salt, etc.
9. Add mashed brinjals, stir, add 1/4 cup water.
10. Stir, cook covered till oil seperates.
11. Pour into serving bowl, garnish with chopped coriander.
12. Serve hot with warm bread rolls, rotis, or parathas.
Ingredients
250g all-purpose flour (maida)
4 bananas, mashed
1 egg
75g sugar
2g cardamom powder
1/4 tsp baking powder
1 1/2 glass milk
50g oil
Method
1. Beat the egg well and to this, add sugar, milk and mashed bananas. These ingredients
can also be mixed in a blender.
2. To the all-purpose flour, add the above banana mixture and mix well to form dosa batter.
3. Now add cardamom powder and baking powder to the batter and mix well.
4. Heat a flat pan and make thin dosas. Fry on both sides until golden brown in color with
little oil.
5. Serve hot with any juice.
Ingredients
4 cups plain flour
1 tsp fresh yeast
1 tsp sugar
1 tsp salt
2 tbsp butter
1 cup warm milk
1/4 cup warm water
1/4 tsp each white cumin & omam seeds
Method
1. Warm milk, keep aside. Stir together yeast and sugar in a cup.
2. Pour a little milk in yeast, stir well, keep aside to froth till double.
3. Take a slightly warmed mixing bowl. Sieve in flour and salt. Make a well in center.
4. Sprinkle seeds onto flour. Mix butter into warmed milk. Pour this in center of flour.
5. Pour yeast mixture too.
6. Mix and knead well till very smooth and elastic. Add warm water as required for kneading.
7. Cover and keep aside for 45 minutes, or till double. Lift dough and punch and knead for 3-4 minutes.
8. Shape into a thin log. Cut into 30-33 parts. Shape each part into a finger shape.
9. Grease a baking sheet well, place fingers on it. Brush with some oil or butter.
10. Keep aside for 20 minutes. Bake in preheated oven at 200C for 10 minutes.
11. Thereafter at 170C for 10-15 minutes. Remove and cool first in sheet then on
racks till completely cooled.
12. Store in airtight jar. Serve with hot tea or coffee or even soup!
Ingredients
1/2 kg bhendis or okra
1/2 cup cashew nuts
3 onions
2 tomatoes medium size
a pinch of turmeric
1 tbsp dhaniya, jeera powder, red chilli powder as per taste
salt
1/2 spoon sugar
4 tbsp of oil
coriander leaves for garnishing
Method
1. Wash okras and then cut into small pieces.
2. Add 3 spoon of oil in a kadai and fry them.
3. Once is fried add some salt to the mixture.
4. Soak cashew nuts in hot water and blend to a smooth paste.
5. In a kadai or Yoke add a spoon of oil,then fry onions until golden brown.
6. Then add tomatoes and cook till the water evaporates.
7. Add the Masala like Dhaniya, Jeera powder chilli,turmeric and fry for a minute.
8. Then add the cashew nut paste and mix well.
9. You can add some water and cook well.
10. Once it stats boiling add the sugar and some salt as per your taste.
11. Finally add the bhendis to this mixture and cook for 2 to 3 minutes.
12. The Bhendi cash curry is ready to be served. Garnish with coriander leaves.
Ingredients
1 cup wheat
1 cup jowar
1/2 cup rice
1/2 cup bengalgram dal
Method
1. Roast the grains lightly in a heavy pan, individually.
2. Mix, cool and grind to a flour.
3. Cool, store in airtight container, in dry area.
4. Add water to knead to a smooth dough when required.
5. Proceed to pat thick chappati, sprinkle finely chopped coriander, onion , chillies, etc. over
it, press in.
6. Make small hole in it with blunt end of hand churner.
7. Roast on hot griddle over low flame till roasted crisp.
Ingredients
2 cups long grain rice,
1/4 cup soya beans,
soaked in water overnight
1 cup fresh green peas, boiled, drained
1/2 cup orange pumpkin peeled, sliced
1/2 cup peapod pieces (refer note)
1 sprig spring onions finely chopped
1/2 cup coconut scraped
3 green chillies
1” piece ginger
1/4 tsp. dried mint powder
1 tsp. kasoori methi
1 lemon juice extracted
1 bay leaf
2 cloves
2 whole small cardamoms
1/2” stick cinnamon
1/2 tsp. cumin seeds
2-3 pinches asafoetida
salt to taste
2 tbsp. ghee or oil
Method
1. Pressure cook soyabeans for 3-4 whistles, till cooked, but not mushy. Boil rice in plenty of
salted water, till each grain is separate. Drain excess liquid, spread on a plate, too cool.
2. Crush chillies, ginger, garlic, in a small mixie. Add coriander, a pinch of salt, run for just 2-3 seconds more. The coriander look finely chopped, not crushed.
3. Heat oil in a heavy saucepan. Add all whole spices, seeds, asafetida, crushed mixture. Stir, add coconut, pumpkin, peapods, half cup water. Cover and cook till pumpkin is tender.
4. Add peas, soyabeans,mix and cook for a minute.
5. Evaporate excess moisture, take off fire.
6. Add spring onions, methi, mint, lemon juice, salt. Mix and add to boiled rice. Mix well, till all
rice is evenly coated.
7. To heat either place covered in microwave or hot oven. Or place inside a pressure cooker
with hot water.
8. Serve hot with kadhi, kachumber or curds.
Ingredients
1 litre fullcream milk
2 1/2 tsp. cornflour
1 tsp. gelatine
3/4 cup sugar
1 cup fresh cream
1 tsp. mango essence
1/2 cup cold milk
1 cup mango pulp (coarsely mashed)
1/2 cup fresh beaten cream
1/4 cup ground sugar
Method
1. Bring milk to a boil. Boil for 15 minutes on low, stirring occasionally.
2. Mix cornflour in 1/2 cup cold milk, keep aside.
3. Add sugar to milk, stir. Add cornflour paste, stirring continuously, till boil resumes.
4. Boil for a further 4-5 minutes, take off fire.
5. Sprinkle gelatine over 3 tbsp. water in a small pan.
6. Allow to soak for 5 minutes. Warm over gentle heat, till dissolved.
7. Do not bring it to a boil. When boiled milk cools a little, add gelatine solution and mix well.
8. Cool to room temperature, freeze in covered tray, till set.
9. Remove when well set, mash and beat till soft and creamy.
10. Mix together the pulp, 1/2 cup beaten cream and ground sugar.
11. Add 1 cup cream first with essence and beat.
12. Add fruit cream mixture and fold in gently.
13. Transfer back to container and freeze till well set.
14. Serve scoops with the matching sauces.
Ingredients
2 scoops basic vanilla icecream
1/2 cup mixed chop fruit (orange, strawberry, banana, grapes, chickoo, kiwi, etc)
2 tbsp. fresh fruit sauce (refer sauces for icecreams and cakes)
1 icecream wafer for topping
1 tbsp. tiny cubes of leftover cake (optional)
2-3 tbsp. orange juice sweetened and chilled
Method
1. Use a balloon glass (with/without stem) for best result.
2. Toss the chopped fruit and cake together.
3. Place at bottom of glass. Pour the orange juice over it.
4. Place the icecream scoops over the fruit.
5. Pour sauce over scoops.
6. Cut wafer into 4 small triangles.
7. Poke into top of scoop to form a fan shape
Makes 20 to 24 3-inch cookies
Ingredients:
For the cookies :
6 large egg yolks
1 1/4 cups sugar
16 tablespoons (2 sticks) unsalted butter, at room temperature
1/2 teaspoon vanilla extract
4 cups flour, plus more for the work surface
1/4 teaspoon salt For the glaze
2 large egg yolks
2 tablespoons water
Directions:
For the cookies:
Combine the egg yolks and sugar in the large bowl of a stand mixer or a hand-held electric mixer; use the whisk attachment to beat on medium-high speed for 1 to 2 minutes, until the mixture is thick and pale yellow. Reduce the speed to low and gradually add the butter and vanilla extract, then add the flour and salt, in increments, blending until a dough forms that is thick and stiff. (If it is still quite soft, add a few tablespoons of flour at a time.) Transfer the dough to a lightly floured work surface; knead it gently and briefly, then wrap in plastic wrap and refrigerate for 45 to 60 minutes.
When ready to bake, preheat the oven to 325 degrees. Stack 2 baking sheets together and line the top sheet with parchment paper. You will need to repeat this procedure to bake each batch.
Roll out the dough on a lightly floured work surface to a thickness of 1/2 to 3/4 inch. Use a 3-inch round cookie cutter to cut the cookie rounds; place them about 1 inch apart on the stacked/lined baking sheets. Use the tines of a fork to make a small crisscross grid just in the center of each cookie.
For the glaze:
Whisk together the egg yolks and water in a small bowl. Brush each cookie generously with the mixture.
Bake 1 sheet at a time for 50 to 55 minutes, until the cookies are golden on top and brown around the edges. Cool completely on the baking sheet (this will allow the sheets to cool before the next batch of cookies is baked).
Cooking Time - 15 mins
Serves - 4
Ingredients
250 grams capsicum
half coconut
4 green chillies
coriander leaves few
1 table spoon of oil to fry
1 spoon jeera
1/4 spoon turmeric powder
1 spoon jeera powder
2 tablespoons of besan
1 medium size ripe lemon
salt to taste
Method
1. Wash and clean capsicum, chillies and coriander leaves and dry them with a cotton cloth.
2. Cut capsicum into medium pieces lengthwise. Fine chop the green chilies and also cut
coriander leaves. Keep the half coconut grated. Keep the besan light roasted in a thick vessel till fine smell comes. Keep it separate in a bowl.
3. In a thick vessel pour the oil. Keep the flame slow through out the cooking. When oil is hot
add cut chilies. When they are fried add jeera, turmeric powder and salt. Add the capsicum pieces.
4. Mix the stuff and cover it with a plate and pour half cup water into the plate. After five
minutes slowly stir the contents and cover again with the lid. After about five minutes stir
lightly and sprinkle the jeera powder, grated coconut and roasted besan.
5. Slightly stir and cover it with the lid for about two minutes. Turn off the flame. ransfer the
contents into a serving bowl and sprinkle the lemon juice on it. Add finely chopped
coriander and serve hot with rotis, chapattis or hot plain rice.
Ingredients
8 large green peppers
1 1/4 tsp salt, divided
1 tsp ground black pepper
3 cup cooked rice
15 oz canned black beans - drained and, rinsed
11 oz canned mexican-style corn - drained
1 medium onion, chopped
1 cup walnuts, chopped
4 pcs chopped green chilies
1/2 tsp ground cumin
1 jalapeno pepper slices
Method
1. Cut a thin slice from the stem end of each pepper, remove seeds and membrane and rinse.
2. Season with 1 teaspoon salt and black pepper, set upside down on a paper towel to drain.
3. Combine rice, corn, onion, walnuts, chiles, cumin and 1/4 teaspoon salt in 13x9 microproof casserole.
4. Cook on HIGH 2 mins. Spoon 1 cup mixture into each pepper.
5. Return stuffed pepper to the casserole. Pour 1/4-inch water in bottom of dish.
6. Cover with vented plastic wrap. Microwave at MEDIUM (50% power) for 7 mins.
7. Uncover and sprinkle cheese on top of each pepper.
8. Microwave on HIGH 1 min. Garnish with jalapeno pepper slices.
Ingredients:
Eggs - 5
Sugar -175 gms.
All Purpose Flour -90 gms.
Cocoa powder - 40 gms.
Melted butter -30 gms.
Corn flour - 20 gms.
Baking powder - 1 tsp.
Method:
1. Sieve together the flour, cocoa powder, corn flour and baking powder.
2. Place the sugar and eggs in a mixing bowl.
3. Beat the eggs and sugar till it is light and fluffy.
4. Carefully fold in the sieved flour into this mixture.
5. Mix in the melted butter.
6. Grease a shallow bowl with an little oil and dust with flour, pour the mixture batter into this.
7. Cook on micro high for 8 min.
Makes 16 to 24 squares
Ingredients:
1 pound (4 sticks) unsalted butter, melted
3 cups packed light brown sugar
1/3 cup sugar
4 large eggs
4 teaspoons vanilla extract
1 cup quick-cooking oats (not instant)
4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate morsels or chopped chocolate
1 13.4-ounce can dulce de leche
Method:
1. Position an oven rack in the middle of the oven; preheat to 350 degrees. Generously grease a 13-by-9-inch pan and place it on a parchment paper-lined baking sheet.
2. Beat the butter and sugars together in a large mixing bowl for several minutes, until creamy. Add the eggs, vanilla extract and oats, mixing to combine. Gradually fold in the flour, baking powder, baking soda and salt, then add the chocolate morsels and mix to distribute evenly. Spread the batter in the prepared pan. Top with dollops of dulce de leche and use a knife to swirl or smear it into the batter. Bake for 38 minutes, or until the batter is set. (If it seems browned around the edges but wobbly in the center, reduce the temperature to 325 degrees and continue to bake for 10 to 15 minutes or until set.
3. Transfer the pan to a wire rack to cool for about 20 minutes. Cover and refrigerate or freeze for at least 1 hour, then cut into squares as desired.
Serve these as cold as possible; they are hefty, beefed up with chocolate chips and pools of dulce de leche.
STORE: Cover tightly and refrigerate for up to 10 days; or wrap individually in wax paper or plastic wrap, then place in a heavy-duty resealable food storage bag and freeze for up to 2 months.
Ingredients:
3/4 cup crumbled soft paneer
1/2 tsp salt
1/2 tsp baking powder
1 cup plain flour
1 tbsp lemon juice
1/8 tsp nutmeg powder
1/8 tsp cardamom powder
1 egg, lightly beaten
3/4 sugar
5 tbsp butter, softened
1/4 cup crushed almonds
Method:
1. Beat butter and sugar, till light and fluffy . Add egg and lemon juice, beat well Add flour,
baking powder, salt, nutmeg and cardamom
2. Add paneer .Beat till it well blended .Add almond, mix it well .Form small flattish rounds.Preheat oven
3. Place some biscuits at a time on a baking sheet .Place far apart enough to allow the
biscuits to expand
4. Bake at 150oC for 15 minutes or till light brown .Cool well before removing. Store in
airtight jars
Makes 24 medium-to-large cookies
Ingredients:
2 cups flour
1 cup confectioners' sugar
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 20 pieces
3 large egg yolks
1 tablespoon green creme de menthe
1 teaspoon vanilla extract
4 ounces semisweet baking chocolate, coarsely chopped
1/4 cup sugar
Method:
1.Position oven racks in the upper third and middle of the oven; preheat to 350 degrees. Line 3 baking sheets with parchment paper.
2. Combine 1 3/4 cups of the flour and the confectioners' sugar in the bowl of a stand or electric mixer. Beat on low speed for 10 seconds, then add the chilled butter, 1 piece at a time; beat for about 2 minutes, until the mixture is mealy in texture. Add the egg yolks, creme de menthe and vanilla extract; beat for about 30 seconds to mix well, until a dough starts to form. Add the chocolate and beat for 15 seconds.
3. Lightly flour a work surface with some of the remaining 1/4 cup of flour. Transfer the dough to the work surface and knead it gently to finish incorporating the chocolate, if necessary. Shape the dough into 2 logs that are about 12 inches long and 1 1/2 inches in diameter. Cut each log into 12 slices that are 1 inch thick. Use the palms of your hands to roll each slice of dough into a smooth, round ball, then flatten each ball in the palm of your hand into a circle 2 3/4 to 3 inches in diameter.
4. Place the sugar in a small bowl. Press 1 flat side of each dough circle into the sugar to lightly coat, then place 8 pieces of dough, sugar side up, evenly spaced, onto each of the 3 prepared baking sheets. Bake on the top and middle racks for 6 minutes, until lightly golden brown around the edges (no need to rotate the baking sheets halfway through; the cookies will not seem done, and that's okay); hold the remaining dough at room temperature. Transfer the baking sheets to a wire rack to cool for at least 20 minutes. Repeat with the remaining cookie dough.
5. While the cookies are cooling, melt the chocolate in the microwave or in a small metal bowl suspended over a saucepan of very hot water over medium heat. Use your fingers or the tines of a fork to drizzle the chocolate over the cooled cookies. Let the chocolate set before storing the cookies. (If you plan to freeze the baked cookies, do not decorate with the melted chocolate; let frozen cookies come to room temperature before decorating.)
Recipe Source:
Adapted from "I'm Dreaming of a Chocolate Christmas," by Marcel Desaulniers (Wiley, 2007).
Makes about 18 sandwich cookies
Ingredients:
For the dough
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 ounces semisweet chocolate, melted and cooled
1 3/4 cups flour (spoon flour into a dry-measuring cup and level off), plus more for dusting For the filling
1/3 cup heavy cream
1 tablespoon unsalted butter
1 tablespoon light corn syrup
2 ounces semisweet chocolate, cut into 1/4-inch pieces
2 ounces milk chocolate, cut into 1/4-inch pieces
For assembly
Confectioners' sugar, for dusting
Directions:
For the dough:
1. Beat the butter by hand in a medium bowl just until it is evenly softened. Quickly beat in the melted chocolate, then the flour, continuing to mix until the dough is smooth. Transfer to a piece of plastic wrap and press the dough into a rectangle about 1/2 inch thick. Wrap and refrigerate for about 1 hour, until it is firm.
2. While the dough is chilling, make the filling: Combine the cream, butter and corn syrup in a medium saucepan over medium-low heat until the mixture bubbles; this will take about 5 minutes. Remove from the heat and add both chocolates. Shake the pan gently to submerge the chocolate in the hot liquid. Let it stand for 5 minutes, then whisk smooth and scrape the filling into a bowl. Let stand at room temperature or in the refrigerator until it reaches a spreadable consistency.
3. When ready to bake, position oven racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line 2 baking sheets with parchment paper.
4. If the dough is very hard, pound it gently with the rolling pin to soften it so that it rolls out more easily. Divide the dough in half and, on a lightly floured surface, roll one half about 3/16 inch thick. Use a fluted, round 2-inch cutter to cut the dough into cookies. Place them on the prepared pans as they are cut, leaving about an inch between the cookies. Repeat with the remaining dough. Save the scraps, reroll them and cut more cookies. Bake for 8 minutes, then rotate the baking sheets front to back and top to bottom; bake for 4 to 7 minutes, until the cookies are firm. Transfer the cookies to a wire rack to cool completely.
To assemble:
When the cookies and filling have cooled, arrange half of the cookies bottom (flat) side up. Place a dab of filling on each and cover with the remaining cookies, placing the flat sides together. Dust the tops very lightly with confectioners' sugar before serving.
Ingredients:
pearlspot or pomfret - 1 kg
grated coconut - 1
cumin seeds - 1/2 tsp
turmeric powder a pinch
sliced onions - 3
chopped ginger -2" piece
sliced tomatoes - 4
split green chillies - 6
ghee - 3 tbs
salt to taste
vinegar -1 tbs
Method:
1. Grind the coconut with the cumin seeds and turmeric and extract milk twice. Use 1 cup of
hot water for the first extraction and 1-1/2 cups of water for the seconds extraction.
2. Keep the two milks separate. Heat ghee in a pan. Add the onions, ginger and green chillies.
3. Saute well and fry for 5 minutes. Add tomatoes and saute for a while. Add the second extraction of coconut milk.
4. Let it boil for 5 minutes. Put salt and fish. Cook till done. Add the first extraction of the
coconut milk.
5. Boil for 2 minutes on low heat. Finely add the vinegar and mix well. Remove from fire.
6. Serve hot with rotis
Ingredients:
1Kg. Mutton
5 Cardamoms
8 Cloves
2" Cinnamon
1 Bay leaf
2 Large onions (Sliced)
2 tsp Ginger-Garlic (Crushed)
2 Large Tomatoes (Chopped)
1/2 tsp Turmeric Powder
1 tsp Chilli Powder
Salt to taste
2 Bunches of Spinach (palak)
2 tsp Cumin Powder
Method:
1. Clean thoroughly and blanch the Spinach in 1/2 a cup of water.
2. Add little salt to the spinach.
3. Let it cool.
4. Then blend it to make a puree. Keep it aside.
5. In a large sauce pan, pour 3 tbsp. of oil. When hot, add the whole garam masala. Then add onions and saute till golden brown.
6. Next add crushed ginger-garlic & saute.
7. Now add chopped tomatoes and saute till the oil leaves the masala.
8. Add turmeric, chilli powder and salt and fry for a while.
9. Now add the cleaned meat to this and saute for 10 minutes.
10. Add 2-1/2 cups of water and let the meat cook (Either in Pressure cooker or on slow fire).
11. When the meat is cooked, add the Spinach puree and Cumin Powder and let it cook on low flame for about 10 minutes.
12.Serve hot with Roti or Rice
Ingredients:
2 onions, sliced
1 clove garlic, crushed
1 tomato chopped
Pinch of salt
1/2 teaspoon ground cloves
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 pint milk
8oz spinach
4 chicken breasts
8oz long grain rice
1 teaspoon salt
Method:
1. Fry the onion and garlic over a gentle heat for 10 minutes.
2. Add tomato, salt and spices and cook for 5 mins.
3. Stir in the milk and spinach and chicken cover and cook untill the chicken is tender and cooked.
4. Put in the rice, 1 pint of water and salt, bring to the boil and stir lower the heat to simmer, cover and cook until the rice is cooked.Serve the chicken while hot
Ingredients:
500 gms potatoes,boiled
3 bundles of palak(spinach)
2 cups of milk
1 onion,chopped
1 bunch coriander leaves,finely chopped
3 slices of bread
4 green chillies,finely chopped
1 tsp chilli powder
3/4 tsp turmeric powder
A small piece of ginger,chopped
1 tsp Garam Masala powder
1/2 tsp amchur(dry mango) powder
2 tbsp ghee
salt to taste
oil for frying
Method:
1. Boil 3/4 of spinach in 1 1/2 cups of water,drain and grind to a smooth paste.
2. Heat ghee,add half of chopped onion and ginger. Saute for a few minutes.
3. Add ground spinach,milk,half of garam masala powder,turmeric powder,chilli powder and salt to taste. Mix well and allow to thicken.
For Kofta:
1. Peel and mash potatoes.soak bread slices in water,drain and keep aside.
2. Add remaining onions,green chillies,coriander leaves Garam Masala ,amchur and salt.
3. Add rest of palak(finely chopped) and bread.Mix well and divide into equal portions.
4. Deep fry koftas in hot oil till golden brown in color.
5. Add koftas to palak gravy just before serving.
Ingredients:
2lb Spinach (chopped)
1lb potatoes (quartered)
2 green chilies
1 tbsp melted butter
A pinch of asafoetida
1 tsp white cumin seeds
Salt To Taste
Garnish :
Tomato slices
Lemon wedges
Method:
1. Heat the butter in a sauce-pan and fry the asafoetida and cumin seeds and fry for 2 minutes.
2. Add the spinach, potatoes, salt and chilies.
3. Cover and cook over a moderate heat for about 10 minutes.
4. Stir several times and then arrange the tomato and lemon slices over the mixture.
5. Cover, lowering the heat and cook for another 5 minutes.
6. Serve the aloo palak hot as a side dish.
Ingredients:
3 cups paneer (cottage cheese),cubed
1 cup onions, sliced
¼ cup milk
1½ teaspoons garam masala
1 tablespoon butter
1 teaspoon oil
To be ground into a thick paste
2 cups chopped coriander
½ cup mint, chopped
2 to 3 green chillies 25 mm.
(1") piece ginger
¼ cup cashewnuts, broken
¼ cup fresh curds
juice of 1 lemon
salt to taste
Method :
1. Pierce the paneer pieces with a fork and marinate them in the ground paste for at least 15 minutes.
2. Heat the butter and oil in a pan and sauté the onions till they are translucent.
3. Add the marinated paneer and sauté for 5 to 7 minutes.
4. Add the milk and simmer till the milk evaporates.
5. Sprinkle with the garam masala and serve immediately.
Ingredients:
3 potatoes boiled
1 cup mixed boiled vegetables
1 tbsp. coriander finely chopped
5 green chillies
1" piece ginger
8-10 flakes garlic
1 cup soya flour
2 tbsp. processed cheese grated
salt to taste
2 tbsp. semolina
oil to deep fry
Method:
1. Mash potatoes well.
2. Crush ginger, chillies and garlic to a paste.
3. Mix together everything except oil and semolina. Knead into a not-too-soft dough. Shape into round 2" wide thick patties.
4. Roll each one in semolina.
5. Deep fry in hot oil, on medium heat, till golden.
6. Flip and fry other side.
7. Serve hot with tomato sauce, salsa, or chutney.
Variations: Semolina can be substituted with fine vermicelli run in the mixie and crushed. If flour is unavailable,soaked, boiled soyabean can be mashed and used instead. Use 1/3 cup beans (dry measure) in place of 1 cup flour. Note that beans must be soaked overnight and pressurecooked till tender.
Ingredients:
Cauliflower (medium size) 1 no.
Cummin seeds 1 tsp.
Coriander seeds 1 tsp.
Thick cream, well mixed ½ cup
Garam Masala Powder 1 tsp.
Onion (medium size) 1
Ginger 1 cm.
Small tomatoes skinned & chopped 3 nos.
Red chilies 2 nos.
Coriander leaves 1 tbsp.
Oil or ghee 6 tbsps.
Salt To taste
Method :
1. Grind onion, ginger, red chilies, cumin seeds and coriander seeds to a smooth paste. Lightly steam cauliflower and fry in a Kadhai till golden. Take out.
2. Take 2 tbsps. of the used oil for further cooking.
3. Stir-fry ground paste in used oil with sprinkling of water till pale gold, add tomatoes,reduce heat, cover and occasionally stir. Cook for 4 to 5 minutes.
4. Place the fried cauliflower in the tandoor pan / preheated oven.Pour on the tomato- onion mixture, smear with cream. Cover the tandoor for about 15 to 20 minutes.
5. Serve on a platter, pour the sauce over it and sprinkle on top with Garam Masala Powder and freshly chopped coriander leaves.
Ingredients:
Paneer 400 gms.
Curds 1 cup
Coriander leaves 2 bunch
Mint 1 bunch
Green chilies 4 nos.
Lemon juice ½ no.
Garlic 30 gms.
Garam masala powder ½ tsp.
Chaat masala powder 1 tsp.
Oil 1 tbsp.
Salt 1 tsp.
Method:
1.Chop Paneer into big pieces.
2. In a vessel take coriander leaves, to it add Curd/Yogurt, salt, chaat masala powder, Garam Masala Powder and lemon juice. Mix well and grind coarsely.
3. Pour in little oil and blend together.
4. Add paneer pieces and mix lightly. Marinate it for ½ hours.
5. Place it on skewers and cook in an oven on high temperature or over a charcoal tandoor.
6. Serve hot.
Time: 15-30 mins
Making time: 45 minutes
Makes: 6-7 servings
Ingredients:
Mix together
3 large potatoes, boiled, skinned, mashed
2 green chillies finely chopped
1” ginger grated
5-4 flakes garlic, crushed
2 sprigs mint leaves, finely chopped
salt to taste
Mix together
1 bunch spinach finely chopped
1/2 cup paneer finely grated
1 tbsp. cornflour
1/2 cup cashewnuts, broken coarsely
1 tbsp raisins, choppedpepper to taste
salt to taste
Other ingredients
Oil to shallow or deep fry
Method:
1.Mix together all ingredients along with potato. Keep aside.
2. Blanche spinach in some boiling water, drain.
3. Run in colander under tap water. Press out all water, to remove excess moisture.
4. Mix together all ingredients for spinach, except cornflour.
5. Put to heat mixture in non-stick pan, on low flame.
6. Stir and cook till well blended, add cornflour.
7. Cook till mixture is thick like a soft lump. Cool both mixtures.
8. Divide both mixtures into 6-7 portions each. Make round balls of both, separately.
9. Make a flat pattie of half a ball of potato mixture.
10. Place a spinach ball in centre, press down gently to flatten on pattie.
11. Make pattie with other half of potato mixture. Place over spinach pattie. Seal edges so that spinach mixture is hidden inside. Smoothen to form an oval kabab.
12. Repeat for all patties. Dust all patties with a little cornflour. Refrigerate for 15-20 minutes or till required.
13. Shallow fry in a nonstick flatbottomed pan.
14. Flip sides and fry to a golden on other side.
15. Cut into halves before serving, hot and crisp. The filling is clearly visible inside.
16. Serve hot with tomato or sauce.
Shelflife: Best fresh after frying, Unfried 1 day refrigerated
Ingredients:
2 cups left over cooked rice
1/4 cup chopped coriander
1 tsp tomato sauce
1" ginger
2-3 flakes garlic
3 tbsp. wheat flour
1 1/2 tsp. red chilli powder
salt to taste
2 tbsp cheese grated (optional)
Oil to deep fry
Method:
1. Make paste of ginger-garlic.
2. Keep 1 tbsp. flour aside.
3. Mix all the other ingredients.Shape into balls, kabab sized.
4. Roll them in the dry flour kept aside.
5. Deep fry in hot oil on medium flame, till golden brown.
6. Serve hot with sauceGarnish the plate with cool slices of cucumber, tomato and onion.
7. Insert a toothpick in each kabab for decorative effect
Preparation Time : 15 Minutes
Cooking Time : 5 MinutesS
Serves / Makes : 5 Persons
Ingredients:
Paneer 200 gms
Hung curd 1 cup
Garlic-Ginger paste 1 tbsp
Green chilli paste 2 nos
Mint leaves 1 cup
Corriander leaves 1/2 cup
Besan 1 tbsp
Ajwain powder 1/2 tsp
Jeera powder 1/2 tsp
Black salt 1/4 tsp
Chat masala 1/4 tsp
Kasori methi powder 1/2 tsp
Butter 1-1/2 tbsp(optional)
Salt to taste
Method:
1.Cut paneer in to 1-1/2" cubes.
2.Make paste of mint and corriander leaves in a mixer without adding water.
3.Take fry pan add 1/2 tbsp of butter or oil,when it melts put 1 tbsp of besan and mix continuosly for 1/2 minute,keep aside.
4.Take 1 bowl put curd,mint paste and mix very well.
5.Now add all other ingredients except paneer and mix very well.
6.Now coat paneer cubes one by one in mint curd paste in a bowl and keep in a fridge for 30 minutes.
7.Now take square glass bowl (micro proof) and put 10-12 coated paneer pieces in a glass bowl and micro high for 4 minutes.
8.Take 1 tbsp butter(optional)melt and put on panner pieces,and micro high for another 1 minute.
9.Serve hot decorated with any kachumber.
Ingredients:
Paneer (cottage cheese), sliced into 7 400 gms.
Onions sliced 2 nos.
Tomatoes sliced 2 nos.
Homemade mint chutney 8 tbsps.
Sliced cheese 8 nos.
Any cheese, grated (optional) 1 cup
Freshly crushed black pepper ½ tsp.
Fresh cream 1 tbsp.
For marinade
Hung yogurt 1/3 cup
Red chilli powder 2 tsp.
Coriander powder 1 tsp.
Cumin powder 1 tsp.
Ginger/garlic paste 4 tsps.
Homemade garam masala 1 tsp.
Mustard oil 2 tbsps.
Chaat masala to taste.
Salt to taste
Method:
1. Mix well all the marinade ingredients and spread evenly on the sliced paneer.Keep aside for 10 minutes.
2. Spread mint chutney evenly on the sliced paneer.
3. Arrange sliced onions and tomatoes on each sliced paneer and cover with the sliced cheese.
4. Stack each layer of sliced paneer one on top of the other, by repeating the process.
5. Make a mixture of cream and crushed black pepper and pour over the top layer.
6. Place the last cheese slice on top, bake at moderate temperature for 10 minutes in the oven.
7. Cut into desired equal sizes.Serving suggestion: to turn this dish into non-vegetarian, substitute paneer with chicken escalops, roll in a roomali roti and serve hot.
Ingredients:
Mushroom 250 gms.
Channa dal 30 gms.
Onions(chopped) 2 nos.
Garlic 6 flakes
Ginger(finely chopped) 1" piece
Red chilies(deseeded) 2 nos.
Green chilies(chopped) 3 nos.
Bay leaves 2 nos.
Cardamon 4 nos.
Peppercorns 6 nos.
Cinnamon 1" piece
Cloves 5 nos.
Cumin powder ½ tsp.
Mint leaves(chopped)
Few sprigs
Bread slices 2 nos.
Curd 1 tbsp.
Oil 1 tbsp.
Oil for frying
Salt to taste
Method:
1.Soak channa dal for 3 hours.
2.In a pressure cooker add half the chopped onions, mushroom,channa dal, garlic, ginger, cloves, peppercorn, cardamon, cinnamon, cummin powder,bayleaves and salt. Pressure cook for 2 minutes using minimum water.
3.Heat 1 tbsp. oil in a pan and fry rest of the onions till golden brown. Mix in the green chilies and mint leaves and stir fry for a minute. Remove from the flame and keep aside for the filling.
4.Dry any water remaining in the mushroon mixture, cool and grind with curd.
5.Soak the bread in water, squeeze out the water and add to the mixture. Mix well.
6.Shape this mixture into small balls and stuff the onion chili mixture into the balls and pat to form cutlets.
7.Shallow fry the kababs and serve with mint chutney or sauce.
Ingredients:
Boiled potatoes 400 gms.
Boiled green peas 100 gms.
Boiled spinach 100 gms
Chopped green coriander 2 tbsps.
Chopped green chili 1 tbsp.
Chopped ginger 1 tbsp.
Chaat masala 1 tsp.
Cornflour 2 tbsps.
Oil for deep frying
Salt As per taste
Method:
1. Peel and grate boiled potatoes.
2. Mash boiled green peas.
3. Squeeze out excess water of spinach and chop finely.
4. Mix grated potatoes, peas and spinach. Add chopped green chilies, chopped green coriander, chopped ginger, chaat masala and salt. Add cornflour for binding.
5. Divide the mixture into 25 equal portions. Shape them into a ball and then press it in between your palms to flatten it. These are now called tikkis.
6. Heat oil in a Kadhai. Deep-fry the tikkis in hot oil for 3-4 minutes.
7. Serve hot.
Preparation time: 25 minutes
Cooking time : 15 minutes
Servings :4-5 persons.
Ingredients:
500 grams of grated white pumpkin
2 grated onions
2 medium sized boiled potatoes, grated.
3 tablespoons of gram flour (besan)
2 tablespoons of chopped coriander
5 green chillies, chopped
1 tablespoon shah-jira salt to taste.
To be mixed into a masala mixture (for serving)
1 teaspoon chilli powder
1 teaspoon amchur powder
½ teaspoon of salt.
2 onions, finely chopped.
Method:
1. Sprinkle 2 teaspoons of salt on the grated vegetables and leave for 20 minutes. Squeeze out the water.
2. Add the remainig ingredients and shape into small round balls.
3. Deep fry in hot oil.
4. While the balls are hot, press them flat. Sprinkle the masala mixture on top and serve hot.
