Dishes

Bisi Bele Bhath (Karnataka meal) Ingredients: Tur dal - 1/2 cup Cashewnut - 20gms 1 Rice - 1 /2 cups Grated coconut Madras onions - a handful Asafoetida - a pinch Small brinjals - 2 Curry leaves - few Carrot -1 Coriander leaves - few Drumsticks -2 Poppy seeds - 1 tsp A small piece of vegetable marrow Aniseeds - 1/2 tsp Tamarind - size of a lime Cloves -4 Red chillies - 12 Cardamoms -4 Green chillies - 4 Cinnamon - a small piece Fenugreek seeds - 1 tsp Ghee for frying Coriander seeds - 1 tsp Salt to taste Mustard - 2 tsp Method: Peel Madras onions. Peel and cut vegetables into 1 inch pieces. Wash rice and dal thoroughly. Place it in a container with 21/2 cups of water, a pinch of turmeric powder and chopped vegetables. Heat a little oil in a frying pan. Add the 6 red chillies, fenugreek, coriander seeds and grated coconut. Fry until fenugreek turns golden brown in colour. Powder and keep aside, heat a little oil and fry poppy seeds, cloves, cinnamon, cardamom, aniseeds. Powder and keep aside. Soak tamarind in a little water and extract juice. Heat a little oil, add remaining chillies, mustard, curry leaves and green chillies. When mustard crackles, add to rice and mix well. Add tamarind juice and salt to taste and mix thoroughly. Heat a little ghee and fry Cashewnuts until golden brown in colour. Add to rice along with powdered ingredients and masala powder. Mix well. Remove from fire. Add ghee just before serving.

Noodles Ingredients: Thin Rice or Egg Noodles Baby shrimps Skinless chicken breast (well cooked, cut into 1/4 inch) Soy sauce Cornstarch Spring onion (Scallion) cut in 1 inch length Red or green capsicum, cut into small pieces Minced garlic Onion, cut into small pieces.

- 450gms - 450 gms -1 - 2 tbs - 1 tbs
-1

/4 cup

-1 -1 - 1 tbs 1 Green Beans Garlic
-1

/2 cup - 1 tbs

String beans cut into small rounds Carrot, sliced

-1 -1

/2 cup /2 cup

Eggs Curry Powder (optional)

- 2 nos - 2 tbs

Method: Soak the noodles in cold water for an hour. Marinate the cooked and shell removed shrimp with 2 table spoon of soy sauce and cornstarch and keep for 10 minutes. In a hot wok, heat oil and add fry ginger, garlic, spring onions, and stir well. Add marinated shrimp followed by chicken stock and cooked chicken to oil and stir for 30 seconds to one minute. Remove the content and set aside. In the same oil, saute beans, capsicum, carrots and onions. You can also use half boiled vegetables if you don't like the taste of raw vegetables. Season and cook for one minute and set aside. Pour a little oil and when the oil gets hot, fry two beaten eggs and scramble to break it into small pieces. Add rice noodles and stir and fold noodles till the eggs and noodles dispersed uniformly. Continue to stir to avoid noodles from sticking to the pan. Add pepper and salt, if you want more spicy noodles, you can add curry powder now. When noodles are streaming hot, add the prepared shrimp, chicken and vegetables to the noodles and continue to mix and stir until everything is streaming hot. You can also choose vegetables of your choose like mushrooms, water chestnuts, bamboo shoots, baby corn, broccoli etc. Biriyani Ingredients: Meat (lamb or chicken) - 1kg Biriyani rice - 2kg Onions - 6 no's Coriander leaves and mint leaves - 50gms each Green chillies - 8 no's Tomatoes - 5 no's Ghee or dalda - 300gms Garlic, ginger pieces - 1/4 cup each (Optional) For extraction of milk 11/2 coconuts( 2 glasses) Cardamom - 12 no's Cinnamon - 1 1/2 tbs Cloves - 1 tbs Water - 14 glasses Salt - 2tbs Chopped -Onion, coriander leaves, mint leaves, tomatoes and chillies Grind - Garlic and ginger; Powder- Cardamom, cinnamon and cloves (Water quantity should be always double the amount of rice, including coconut milk and the water added for cooking the meat.) Method: Soak the biriyani rice in water for half an hour. Drain the water. Take a vessel, heat little ghee or dalda and heat the rice in a low flame for 10 minutes. Keep it aside. Sauté the

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onion, green chillies and tomatoes in a big vessel in dalda or ghee for some time. Then add the ground garlic and ginger and half the quantity of the masala powder. Add the chicken pieces, salt and cook for 15 minutes (if it is lamb meat cooking time will be 25 minutes), to it add rice, coconut milk, water, remaining masala powder, coriander and mint leaves, and close the lid. Keep it on a gentle fire till cooked dry. While serving decorate with fried onion, roasted cashewnuts and egg. Nawabi Pulao (Hyderabadi Meal) Ingredients: Chicken - 1/2 kg Mutton - 1/4 kg Curd - 1 cup Milk - 1 cup Rice - 1/2 kg Eggs -2 Onions -3 Shelled green peas - 1/2 cup Pod garlic -1 Big piece of ginger - 1 Rose water Oil for frying Salt to taste Method: Wash rice and soak in water for 15 minutes. Cook it with salt and water. Clean and cut the mutton into cubes and joint chicken. Boil the eggs and keep aside. Boil green peas with salt and keep aside. Slice the onion. Grind ginger and garlic to a smooth paste. Heat ghee in a frying pan. Add onions, ginger, garlic paste and fry well. Add mutton pieces and fry for a few minutes. Add jointed chicken and fry well. Add 3 cups of water and salt to taste and cook on a slow fire until the meat is tender and only 1/3 of the gravy is left. Add some more ghee and add well beaten curds. Cook on a slow fire until the curd gets absorbed by the meat. Add 1 teaspoon of rose water after this has cooled. Take a heavy bottomed vessel and arranged alternate layers of rice cooked meat, making sure that the first and last layer consist of rice. Place in an oven and cook until the rice grains are separate. Serve garnished with fried onions, quartered hard, boiled eggs and boiled green peas. Mysore Masala Dosa Mysore Dosa has a filling made of potato, tomatoes and onions and is served topped with small mounts of butter and coconut chutney. Ingredients : Boiled rice -1cup Raw rice -1cup Black gram (urad dhal) - 1/4cup Thoor dhal - 3tbs

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Semolina (rava) -3tbs Menthium -1tsp Salt - to taste For masala Potatoes - 3nos Finely sliced Onion - 1cup Garlic - 4flakes Ginger - a small piece Coriander leaves - few Green chillies - 7nos Garam masala powder - 2tsp Salt - to taste Oil - as required Cummin seeds Sliced tomatoes -1cup Curry leaves - few Method of Preparation : Soak all the ingredients except semolina for 4 hours and grind well with some water until it some a fine paste. To the batter add semolina and salt to taste and mix well. Keep it for fermentation. Preparing Masala : Boil potatoes, peel the skin and slice into small pieces. Grind garlic, ginger, coriander leaves, green chillies and little onion to make a paste. Heat some oil in a pan and fry cumin seeds. Saute the remaining onions. When it is done, add the prepared paste and fry. Add tomato pieces, potatoes, salt to taste and curry leaves. Finally add the garam masla and mix well. Preparing Dosa : Heat a pan and spread the batter into thin round. Pour oil to these in a round manner. After one side is done, there is no need to turn to the other side. The masalas can be put on this side. Fold the dosa and serve with chutney. Majjige Huli Majjige Huli is a vegetable dish with dal and vegetables cooked in a buttermilk base. Similar to Kadhi of Maharashtra and Gujarat but with vegetables. Ingredients : Buttermilk - 4 cup Ash gourd (cut into cubes) - 2cups Chayote squash (seeme badnikai) (cut into cubes) - 2 cups Potato and green beans For paste : Green chillies - 5-6nos Grated ginger - 1tbs Mustard powder - 1tbs Soaked Bengal gram (chana dal) - 1cup Grated fresh coconut - 1/2cup

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Cilantro - one handful Curry leaves - 15-20 Salt to taste For seasoning Mustard seeds - 1tsp Curry leaves - 5-6 Red chilli flakes - 1tbs Oil Method of Preparation : Cook the vegetables with salt in a pan. Churn the buttermilk and keep it aside. Grind the ingredients for the paste. Add it in the churned buttermilk and stir well. Pour this to the vegetables pan. Allow to boil and cook till vegetables are done. Season mustard, curry leaves and red chillies. When mustard seeds begin popping, add the mixture to the curry. Serve with rice. Haleem Ingredients : Wheat (whole) - 200gms Boneless Mutton - 300gms Green Chillies - 20gm Ginger - 2"piece Garlic - 6-8 flakes Ghee - 100gms Sliced onions - 3 medium Turmeric - 1/2tsp Garam Masala - 2tsp Salt - to taste Method of Preparation : Clean wheat and soak in water for 2 hours. Grind ginger, garlic and chillies to a fine paste. Clean and slice mutton into small pieces. Marinate mutton pieces with half quantity of ground paste and salt for 1 hour. Pressure cook the soaked wheat and marinated meat till done. Mince and grind to a fine paste. Heat ghee in a pan and saute onions till brown. Add turmeric, garam masala, salt and remaining ground paste and keep stirring occasionally on a low flame till the mixture leaves the sides of the pan. Adjust seasoning and serve hot. Hyderabadi Dum Ki Raan (Lamb Meg Roast Spicy Gravy) Ingredients: Leg of lamb - 2nos (1.5kg) For the cashew nut paste : For the marinade : Cashew nuts - 15gm Chilli powder - 2tsp Poppy seeds - 15gm Salt - 2tbs Chironji seeds - 15gm Raw papaya paste - 2tbs Coriander seeds - 10gm

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Ginger paste - 20gm For the gravy : Garlic paste - 10gm Ghee - 75gms Vinegar - 60ml Green cardamoms - 3nos For the filling Black cardamom - 1no Minced chicken breast - 150gm Clove - 1no Grated cheese - 50gm Cinnamon - 1"pieces Cream - 75 ml Bay leaf - 1 Sliced pistachios - 12nos Ginger paste - 15gm Chopped red bell pepper - 1no Garlic paste - 10gm Chopped green chilli - 1no Red chilli powder- 1/2 tsp Coarsely ground black pepper - 1/2tsp Yogurt - 1/2cup Salt - to taste Fried onions - 125gms 1 Chopped mint leaves - /2tsp Clear lamb stock - 1litre The braising : Salt - to taste 1 Red chilli powder- 1 /2tsp Chopped mint leaves - 1tbs Oil to baste Chopped coriander leaves - 1tbs Crushed green cardamom - 3nos Powdered pathar ka phool - 1/4tsp Crushed cloves- 3nos Powdered rose petal - 1/4tsp Crushed black cardamom - 1no Crushed Saffron - few strands Crushed cinnamon- 1"piece Crushed star anise- 1no Rose petals - 6 Method of Preparation : Clean and remove the blade bone of the lamb leg (raan) and then, using a sharp knife, loosen the meat around the thighbone (without exposing the bone) and then make deep slits along the length. Wash and pat dry. Marinade : Rub the lamb leg, inside and out, with chilli powder. Repeat the process with salt followed by raw papaya paste, garlic paste, ginger paste and finally with vinegar. Rub the ingredients one by one separately. Marinate for 11/2 hours. Filling : Grind chicken mince with cheese followed by cream added intermittently until a thick paste is obtained. Replace it to a bowl and add the other ingredients for filling, mix well and divide it into 2 halves. Open the slits of the lamb leg and stuff a portion of the filling in each leg. Bind each stuffed leg with a needle and string to retain the shape whilst cooking. Pour butter over the stuffed legs and prick with a needle. Braising : Rub the lamb legs with red chilli powder and repeat the process with oil. Place the legs in a roasting tray, add the remaining ingredients for braising and enough water to cover the legs. Braise in a pre- heated oven (275°F) for 2 hours. Remove, discard the liquor and rub again with oil and keep aside. Roast the ingredients for cashew nut paste separately on a medium hot pan. Grind it to a smooth paste by adding required water and keep aside. Gravy : Heat ghee in a large pan and season with green and black cardamom, clove, cinnamon

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and bay leaf. Stir over medium heat until the green cardamom changes colour. Add ginger and garlic paste and sauté well until the moisture evaporates. Lower the heat and add the cashew nut paste kept aside and fry until oil separates. Then add chilli powder and stir for a few seconds. Remove the pan from heat and stir in the yogurt. Return the pan to heat, add fried onions and stir until ghee separates. Add the marinated lamb legs and fry the meat well. Add lamb stock and bring to a boil. Lower the heat and simmer till done. Remove the leg from the gravy and pass the gravy through a fine mesh sieve into a separate saucepan. Return the gravy to heat, add the legs, salt, mint and coriander leaves. Bring it to a boil and add pathar phool powder and rose petal powder. Stir well. Add saffron, stir and simmer till the gravy is of ketchup consistency. Remove and adjust the seasoning. Arrange the legs on a serving plate, pour on the gravy and serve. Hyderabadi Samosa Ingredients : For the dough : Flour - 500gm Salt - 1/2tsp Ginger juice - 1tsp Garlic juice - 1tsp Ghee - 3tbs Milk - 1cup For the Mince : Minced chicken - 500gm Ginger-garlic paste - 1tbs Minced onion - 2nos (large) Ghee - 2tbs Coriander leaves - a handful Chopped mint leaves - 1tsp Groundnut oil - for frying To be ground : Green chillies - 6nos Peppercorns - 5 Coriander seeds - 1tbs Cumin seeds - 1/2tsp Cinnamon - a small piece Green cardamom - 4nos Method of Preparation : Grind all the ingredients to be ground to a fine paste and keep aside. Boil the mince with ginger-garlic paste and salt till done. Heat ghee in a pan and fry onion. Add ground masala and sauté well for 3-4minutes. Add the mince and fry till dry. Mix in the coriander and mint leaves. Keep aside. Sieve the flour and salt together. Rub in the ghee till the mixture resembles breadcrumbs. Make a bay in the centre and put in the milk, ginger, garlic juice. Mix well and knead to a soft, but not sticky dough.

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Divide the dough into 6-8 portions. Roll each portion into a thin chapati. Place a heaped tablespoon of the mince filling at the centre. Cover with another chapati. Seal the edges by pressing down. Cut into triangles and deep fry in hot oil. Lamb Biryani Ingredients : Sliced lamb -500gms Basmati rice - 500gms Water - as required Mace powder - 1/2tsp Green cardamom - 4nos Black cardamom - 4nos Cloves - 4nos Bay leaves - 5 Oil - 200ml Sliced onions - 50gm Ginger-garlic paste - 5tsp Salt - 2tsp Chilli powder - 2tsp Water - 1litre Brown onion paste - 31/2tbs Saffron - a few strands Sliced onions - 60gms (fry the onions till brown and keep aside) For the covering: Flour - 1/2cup Butter - 100gms Method of Preparation : Wash and soak rice in water for one hour. Drain and boil in sufficient water with mace powder, green and black cardamom, cloves and bay leaves till three-fourth done. Remove from heat, drain and keep aside. Heat oil in a pan and fry sliced onions till brown. Saute by adding ginger-garlic. Put the lamb pieces and fry for about 10 minutes. Add salt, chilli powder and water and cook for about 20 to 25 minutes on medium heat. Stir in the brown onion paste and cook till the lamb pieces are tender and the curry thickens. Remove from heat. Mix butter and flour. Knead to a smooth soft dough by adding enough water. In an oven proof vessel place alternate layers of rice and lamb curry. Sprinkle saffron and browned onions. Seal the vessel with the prepared dough and place in a moderately hot oven (150oC to 175oC) for 20 minutes or till the covering is cooked.

Mirch Ka Salan Ingredients : Green chillies - 250 gms

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Oil - 50 ml Tamarind pulp - 30 gms Beaten yogurt - 100 gms Lemon juice - 2 tbsp Salt - to taste Roasted onions - 250 gms Roasted peanuts - 35 gms Grated coconut - 35 gms Ginger - 10gm Garlic - 10gm Sesame seeds - 5gm Chopped coriander leaves - a sprig Method: Grind roasted onions, peanuts, coconut, ginger, garlic and sesame seeds to a fine paste. Heat oil and deep fry green chillies, remove and keep aside. Fry the ground paste in the same oil by stirring continuously. Pour little water at regular intervals while frying the paste. Stir well by adding yogurt, lemon juice and salt. Add tamarind pulp and stir well until the gravy is of sauce consistency. Add fried chillies. Bring to a boil and remove from fire. Garnish with chopped coriander leaves and serve hot with biryani. Kheema Liver Masala Ingredients : Minced mutton (kheema) - 500gms Cubed mutton liver - 200gms Chopped tomatoes - 450gms Ginger-garlic paste - 1tsp Red chilly powder - to taste Turmeric powder - 1/4tsp Finely chopped onions - 50gms Garam masala - 2gm Cardamom - 2nos Cloves - 2nos Cinnamon - 1"piece Cumin - 1/4tsp Oil - 10ml Curd - 50ml Salt - to taste Chopped coriander - 1sprig Method of Preparation : Wash minced meat and liver. Marinate it with curd, half of ginger- garlic paste, red chilly powder & salt for half an hour. Heat oil in a pan and add cardamom, cloves, cinnamon and cumin. Add chopped onions and sauté well. Stir in by adding remaining ginger-garlic paste, turmeric and chilli powder.

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Add Minced meat and cook for a few minutes. Add chopped tomatoes and fry by stirring occasionally. Add liver pieces and sauté well. Once the oil starts oozing out of the mixture, add garam masala and salt. Mix well and remove from fire. Sprinkle chopped coriander. Hyderabad Rice Pilao Ingredients : Basmati Rice - 2cups Sunflower oil - 3tbs Finely sliced onion - 1no Finely chopped shallots - 3nos Crushed garlic - 1clove Grated ginger - 1tsp Cayenne - 1/2tsp Trimmed okra (ladies finger) - 2cups Chicken stock - 4cups Lightly crushed saffron - 1tsp Golden raisins - 1/3cup Lemon juice - 1tbs To Garnish : Toasted Almonds Chopped mint - 1tsp Chopped coriander - 1tsp Method of Preparation : Heat oil in a pan and fry onions till golden brown. Remove and drain on paper towels. Reduce heat and cook shallots in the remaining oil until soft. Add garlic and ginger and sauté well. Stir in the rice, cayenne and okra. Pour in the chicken stock and add saffron. Bring to a boil and simmer over moderate heat for 15 minutes. Add raisins and stir in the lemon juice. Transfer to a serving dish and garnish with fried onion, toasted almonds, mint and coriander. Hyderabadi Pucci (Chicken) Biryani Ingredients : Basmati rice - 400gms Chicken - 1kg Sliced onions - 100gms Onion paste - 100gms Garam masala - 5gms Yogurt - 50gms Ginger-garlic paste - 10gms Crushed pepper corns - 5gms Lemon juice - 1large Chopped mint leaves - 2sprigs Saffron - a pinch

Cardamom - 4nos Cinnamon - 1"piece Cloves - 4nos Cumin - 1/2tsp Ghee - 100gms Salt - to taste Chopped tomatoes - 2nos Red chilli powder - 5gms Flour - 1/2cup

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Milk - 2tbs Method of Preparation : Clean and cut the chicken into 8 pieces. Marinate it with yogurt, garam masala, half quantity of onion paste, 1/2tbs of ginger- garlic paste, crushed peppercorns, lime juice and salt for 11/2hours. Clean and soak rice for 30 minutes. Boil 1litre water in a vessel and put one clove, one cardamom and 1/2cinnamon in it. Add soaked rice. When it is half cooked add 1tsp oil and salt. Drain and keep aside. Heat some ghee and fry the sliced onions till golden brown and keep aside. Knead the flour to a smooth dough by adding enough water. Heat 50gm ghee in a thick bottom vessel. Add cumin and the remaining cardamom, cinnamon and clove and sauté for a while. Sauté by adding the remaining onion paste, followed by ginger-garlic paste. Add chopped tomatoes and red chilli powder and sauté till it is slightly cooked. Add marinated chicken and cook till the gravy leaves the sides of the container. Adjust the seasoning. Remove half the curry from the vessel and spread half quantity of boiled rice over the curry. Garnish with half quantity of chopped mint leaves and deep fried onion kept aside. Place the second layer of curry over the rice and repeat the same. Pour the remaining ghee on the edges of the layered biryani. Seal the container with the dough and cook on low flame for 10-15 minutes. Break the seal just before serving. An alternative method is that a griddle is put on the flame and the biryani container over it with a weight on top. Or the container can be put in an oven and baked for 10-15 minutes on medium heat. Aloo Methi Ingredients : Aloo (Potatoes) - 1/2kg (medium size) Fenugreek leaves (Methi) - a small bunch Chilli powder - 2tsp Turmeric powder - 1/2tsp Green Chillies - 2nos Ginger - a small piece Garlic - 3pods Ghee - 1tbs Salt - to taste Method of Preparation : Cook potatoes, peel and cut each into 4 pieces. Grind ginger and garlic and keep aside. Heat ghee, add fenugreek leaves, chilli powder, turmeric powder, green chillies, gingergarlic paste and salt. Sauté well on a low flame until it turns brown. Add potatoes and fry well. Remove from fire and serve hot with paratas, raitha(salad) and rotis. Aloo Mutter Ingredients: Boiled Potatoes - 2nos

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Boiled Green Peas - 1cup Chopped Capsicum - 1/4quantity Chopped Onion - 1no Chilli powder - 1tsp Turmeric powder - 1/2tsp Tomato puree - 1/2cup Cream - 1tbs Sugar - a pinch Oil - 1tsp Salt - to taste Method of Preparation : Slice the potatoes into small cubes. Heat oil in a pan and sauté onion. Add chilli and turmeric powder and stir for a few seconds. Add tomato puree (tomato crushed in a mixie), sliced potatoes, green peas and capsicum and stir again. Mix well by adding sugar and salt. Add cream to the gravy and mix well just before serving. Aloo Tikki Ingredients : For covering: Potatoes - 8nos 1 Turmeric Powder - /2tsp Ground Green Chillies - 3nos Garam Masala - 1/2tsp Bread Crumbs - 1/2cup Salt - to taste For filling: Cooked & drained Channa Dal - 1 cup Grated Ginger - 1tsp Grated Garlic - 1tsp Finely Chopped Green Chillies - 3nos Powdered Cumin seeds - 1/2tsp Chopped Coriander leaves - 1tbs Salt - to taste Oil for frying Method of Preparation : Cook potatoes, peel and mash it. Mix together all the ingredients for covering and keep aside. Mash cooked dal coarsely with hands. Mix it with all other ingredients for filling and keep aside. Take a small ball of potato mixture, oil palm slightly, make shallow cup with the ball of potato mixture. Place a tea spoon of dal mixture in centre and seal well and flatten the ball. Heat oil in a frying pan and fry each tikki on low heat on both sides or shallow fry on a griddle, drizzling oil to make the crust crisp. Serve hot with chutney or ketchup. Butter Chicken Ingredients :

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Boneless chicken (thighs or breasts) - 400gms Butter - 2-3tbs Thinly sliced Onion - 1no Cinnamon - 1/4tsp Crushed garlic - 2tsp Crushed ginger - 2tsp Turmeric powder - 1/2tsp Chilly powder - 1-2tsp Coriander powder - 1tbs Ground almonds - 1/2cup Sliced tomatoes - 225gms Tomato paste - 1tbs Yogurt - 1/2cup Method of Preparation : Clean, remove skin and cut the chicken into small pieces. Heat a pan and melt 3tbs butter. Add sliced onion and cinnamon and fry lightly. When onions are soft stir in the crushed garlic and ginger. Add turmeric, chilli and coriander powder and sauté on a medium flame. Add sliced chicken pieces and sauté stirring constantly until the chicken has turned white. Add ground almonds, sliced tomatoes and tomato paste. Mix thoroughly. Cover and simmer for 20 to 30 minutes. Add yogurt and heat for sometime. Chicken Tikkas Ingredients: Chicken - 1large Curds - 2cups Chilli powder - 1tsp Garam masala - 1tsp Lemon juice - 2tbs Red colour - 2-3drops Onions - 4nos (medium size) Garlic cloves - 4-5nos Ginger - 1/2"piece Raw papaya - 2"piece Ghee - as required Salt - to taste Method of Preparation : Clean the chicken. Remove the bones and slice it into small pieces. Grind onions, garlic, ginger, and papaya into smooth paste. Mix it with curd, chilli powder and garam masala. Blend well to make the marinade. Add a few drops of red colour to the marinade with salt and lemon juice. Smear the chicken pieces with the mixture and let them marinate for 8-10 hours. Heat ghee in a pan and add the marinated chicken pieces, fry for 5-6 minutes, then pour the remaining marinade on it. Cover the pan and cook on a low fire until chicken pieces are tender and dry. Serve hot.

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Dal Makhani Ingredients : Black Urad Dal - 100gms Rajmah Rice - 25gms Red Chilli Powder - 1tbs Oil - 1tbs Butter - 50gms Cumin Seeds - 1tsp Chopped Onion - 1cup Chopped Ginger - 1tbs Chopped Garlic - 1tbs Chopped Tomatoes - 1/2cup Garam Masala - 1tsp Fresh cream (malai) - 1/2cup Salt - to taste Method of Preparation : Wash and soak black urad dal and rajmah rice overnight in 5 cups of water. Cook the soaked dal and rajmah in 5 cups of water with salt and red chili powder. In a thick bottom pan heat oil and butter. Season cumin seeds. Add chopped onions and sauté until golden brown. When it is done, add chopped ginger, garlic and tomatoes. Sauté till tomatoes are well mashed and oil separates. Add boiled dal and rajmah rice and mix well. Add garam masala powder to the dal makhani and simmer for 15 minutes. Add fresh cream and let it simmer for 5 minutes. Serve hot with naan or paratha. Keema Rajma Ingredients : Rajma (Kidney Beans) - 200gms Minced meat - 500gms Salt - to taste Chilli powder - 2tsp Turmeric powder - 1/2tsp Ginger-garlic paste - 2tsp Vinegar - 1tsp Groundnut oil - 1/3cup Ground onions - 2nos (large size) Finely chopped tomatoes - 250gms Ground coriander - 1/4cup Butter - 1tbs For Masala : Cardamom - 4nos Cloves - 4nos Cinnamon - 1"piece Coriander seeds - 1tbs

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Poppy seeds - 1tbs For Garnish : Slit green chillies - 5-6nos 1 lime cut into thin circles Method of Preparation : Soak rajma overnight. Roast the ingredients for the masala and grind it to a fine powder. Keep aside. Marinate mince meat with salt, 1tsp chilli powder, 1/4tsp turmeric, ginger-garlic paste and vinegar for 1 hour. Pressure cook both the rajma and mince meat together with 2-3cups of water for 15 minutes. Heat oil in a pan and saute onion paste till golden colour over a medium flame. Add the remaining chilli powder, turmeric powder and tomatoes and sauté till tomatoes are amalgamated. Add cooked mince, coriander paste, ground masala and bring to a boil. Cook till quite thick. Add butter and remove from fire. Garnish with slit green chillies and lemon slices. Makki Di Roti Ingredients: Corn flour - 2cups Grated radish - 2tbs Salt - to taste Warm water to knead Ghee or oil Method of preparation : Knead corn flour with warm water. While kneading, add some grated radish and salt. Take a polythene paper and place it on a flat surface. On this put a ball of the kneaded dough. Cover with another piece of polythene and then press the ball with your palm till you get the size of a roti. This roti is slightly thicker than the normal roti. Remove the polythene cover and transfer the roti to a hot tava. Cook on low heat, turning till both sides are roasted. Apply some ghee. Similarly, cook the other rotis. Mutter Paneer Ingredients : Vegetable oil - 2/3cup Chopped onions - 2nos Crushed garlic - 4-5nos Chopped ginger - 1"piece Garam Masala - 1tsp Turmeric powder - 1tsp Chilli powder - 1tsp Frozen peas - 500gms Chopped Tomatoes - 150gms Vegetable stock - 1/4cup Pepper Powder Salt - to taste For Paneer :

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Milk - 10cups Lemon juice - 5tbs Method of Preparation : Paneer - Boil the milk in a large saucepan. Remove from heat and stir in the lemon juice. Keep again on fire for about a minute until the curds and whey separate. Strain the content through a thick muslin cloth. Squeeze all the liquid from the curds and leave to drain. Transfer to a dish, cover with foil and place some weight on it. Leave overnight in the refrigerator. Cut the pressed paneer into small cubes. Heat oil in a pan. Fry paneer cubes in it until golden on all sides. Remove from the pan and drain. Leave 4tbs oil in the pan. Add onions, garlic and ginger and fry gently stirring frequently. Stir again by adding garam masala, turmeric and chilli powder. Add peas, tomatoes and stock and season with salt and pepper. Cover and simmer for 10 minutes, stirring occasionally, until the onion is tender. Add fried paneer cubes and cook for a further 5 minutes. Navratan Kurma Ingredients: Boiled Peas - 2cups For Wet Masala : Chopped and Boiled Carrot - 1big Onion - 1big 1 Tomato Sauce - /2cup Shredded Coconut - 1/4cup Curd - 1/4cup Green Chillies - 3nos Cream - 1/4cup For decoration : Sweet Lime - 1no Chopped Cherries Grated Cheese Chopped Apple - 1small Coriander leaves - 1tbs Banana -1 Pineapple - 1/4quantity Cashew nuts - 10-15nos Raisins - 20nos Ghee - 1tbs Butter - 3tbs Salt - to taste For Dry Masala : Cumin seeds - 1tsp Poppy seeds (Khus Khus) - 2tsp Cardamoms - 1tsp Method of Preparation : Grind the dry and wet masalas separately and keep aside. Chop all the fruits finely. Heat ghee and fry cashew nuts. Remove nuts from ghee and keep aside. Pour butter to ghee and heat. Put wet masala and fry well. Add the dry masala and salt and sauté well for some time. Add carrots and peas and mix well. Mix curd and cream together and add it to the gravy. Sauté well by adding tomato sauce. Add chopped fruits, fried cashew nuts and raisins and boil till gravy thickens and the oil separates. Remove from fire and garnish with grated cheese, coriander leaves and chopped cherries. Serve hot with naan, roti or paratha.

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Palak Paneer Ingredients : Chopped Spinach - 3cups Chopped Fenugreek (methi) leaves - 1cup Soda-bi-carbonate - a pinch Ginger - a small piece Chopped Onion - 1Chopped Green Chillies - 3nos Sliced Paneer - 100gms Oil - 3tsp Salt - to taste Method of Preparation : Cook chopped spinach and fenugreek on a low flame with 2tsp water and soda-bicarbonate until soft. When it is done drain out the water and blend the leaves in a liquidiser. Heat oil and fry onions till light brown. Chop the ginger finely. Add chopped chillies and ginger and sauté well. Add blended leaves, paneer and salt. Mix well and remove from fire. Serve hot. Stuffed Bhatura Ingredients : Flour - 250gm Soda-bi-carbonate - 1/2tsp Salt - 1/2tsp Thick curd - 4tbs Egg - 1no Groundnut oil - for frying For Filling : Minced Mutton - 250gm Thick curd - 2tbs Finely chopped onion - 2nos Lime juice - 1tbs Ginger paste - 1tsp Garam masala - 1/2tsp Garlic paste - 1/2tsp Groundnut oil - 2tbs Chilly powder - 1/2tsp Salt - to taste Coriander-Cumin powder - 1tsp Method of Preparation : Sieve flour, soda-bi-carbonate and salt together. Make a bay in the centre, add curd and the beaten egg. Knead to a soft dough, adding lukewarm water, if needed. Knead very well till smooth. Cover and keep aside for 4 hours. Marinate the minced mutton with all the ingredients except limejuice and oil for 1 hour. Heat oil, add mince mixture and stir fry over a medium low heat. After the mince is browned and nicely done, add enough hot water to cover the mince. Cover and cook till done. Evaporate excess water, if any. Add lime juice and remove from fire. Divide the dough into 16 portions and the mince into 8 portions. Roll two portions of the dough into circles. Spread one portion of the filling over one and cover with the other.

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Moisten and press the sides. Roll once more a little. Prepare all the bhaturas in the same manner. Heat enough oil in a pan for deep frying. Fry one bhatura at a time over medium heat till brown. Sukhi Channa Dal Ingredients : Channa dal - 1cup Thinly Sliced Onions - 1cup Finely chopped fenugreek leaves or dill leaves -1tbs Cinnamon - 1"piece Cardamoms - 2-3nos Cloves - 2nos Bayleaf -1 Cumin seeds - 1tsp Turmeric powder -1/2tsp Pepper powder - 1/2tsp Salt - to taste Sugar - 1/2tsp Lemon juice - 1tsp Ghee - 2tbs Method of Preparation : Clean and soak dal for 15 minutes. Boil with turmeric powder and salt with 5cups water till soft and drain the water. Heat ghee in a pan and season cinnamon, cardamom, clove, cumin seeds. Add onions and fry till light brown. Add dal, sugar, pepper powder lemon juice, bay leaves and fenugreek leaves. Stir gently. Do not mash up dal too much. Serve hot with paratha, nan, rice etc. Tandoori Chicken Ingredients : Large Chicken pieces - 8nos Lime Juice - 2tbs Salt - to taste Dried Red Chillies - 3nos Coriander Seeds - 2tsp Crushed Garlic - 2cloves Grated Ginger - 1"piece Clove - 1no Garam Masala - 2tsp Chilli powder - 2tsp Chopped Onion - 1/2quantity Yogurt - 11/4cup Method of Preparation :

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Make slits in the flesh of the chicken pieces and rub lime juice and salt over them. Keep aside for half an hour. Grind dried chillies, coriander seeds, ginger, garlic and clove together. Mix the paste with garam masala and chilli powder. Heat a pan and sauté the masala. Add onions and fry. Pour yogurt and stir well. Remove the pan from fire. Arrange chicken pieces in a dish and pour over the yogurt mixture. Refrigerate the marinade overnight or at least for 4-6 hours. Arrange the chicken on a broiler tray cook it in a pre-heated oven for 20-30 minutes or brush oil over the chicken pieces and cook in a gas stove turning over till both sides are done. Keep pouring oil and masala over the chicken pieces in between. Vegetable Pulao Ingredients: Basmati Rice - 1/4kg Sliced tomatoes - 1-2nos Cauliflower, carrot, beans, brinjal, potato and green peas - 150 grams (all together) Curry leaves - 4-5sticks Cloves - 4nos Cardamom - 7-8nos Cinnamon - a small piece Raisins - 25gms Cashew nuts - 25gms Almonds - 25gms Sliced onions (big) - 2nos Orange essence Salt to taste Method of Preparation : Clean the vegetables and slice into small pieces. Wash rice and soak in water for 15 minutes. Drain well. Cook rice with salt and water. Keep aside. Heat 2tbs ghee and fry cloves, cinnamon and cardamoms. Fry sliced onions until light brown and add tomatoes and sauté until oil separates. Add vegetables and salt and cook until soft. Add boiled rice and mix well. Reduce the flame and add the essence. Remove from fire and garnish with fried raisins, cashew nuts and almonds. Dum Aloo (Baked Potatoes in Rich Gravy) Serves 6 Ingredients : Boiled potatoes (small) - 10nos Oil - 4tbs Cloves - 5nos Green cardamoms - 5nos Black cardamoms - 2nos Aniseed powder - 2tbs Dry Ginger Powder - 1tbs Kashmiri Chilli Powder - 1tbs Garam masala - 1/2tsp
Yogurt - 2tbs

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Water - 1cup Salt - to taste Oil - for frying Method of Preparation : Heat oil and deep fry potatoes until evenly brown. Keep aside Heat 4tbs oil and add cloves and cardamoms. Saute well by adding salt, aniseed, ginger and chilli powder. Take care that the spices does not get burnt. Add yogurt, stirring constantly. Add water and let it come to boil. Now add potatoes and let it simmer on slow heat until the gravy thickens and oil separates. Sprinkle garam masala and remove from fire. Serve with steamed rice.

Khandvi Ingredients: Gram flour (besan) - 1/2cup Thin buttermilk - 1cup Salt to taste Turmeric powder - 2-3pinch Oil - 1tbs For seasoning: Oil - 2tsp Sesame seeds - 1tsp Mustard seeds - 1/2tsp Scraped Coconut - 1tbs Finely chopped Coriander - 1tbs Asafoetida - 2pinch Finely chopped green chillies - 2nos Curry leaves - 1stalk Method of Preparation: Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter. Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large plate. Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas. When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates. Place in a serving dish. Seasoning: Sprinkle coconut and coriander all over khandvi rolls. Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies. At last the sesame seeds and immediately pour over rolls. Serve as it is or with garlic chutney. Chakli ( Spicy crunchy spirals) A spicy Gujarati 'farsan' or crunchy fried snack. Ingredients: Rice flour - 2cups Mung dal (Green gram) - 1/2cup Oil - 2tsp Turmeric - 1/4tsp Carom seeds (ajwain) or cumin seeds - 1/2sp Red chili powder (optional) - 1tsp 20

Salt to taste Oil for frying Water as required Method of Preparation: Cook the mung dal to a paste like consistency. In a big bowl add rice flour, mung dal paste, turmeric, salt, chili powder, carom seeds or cumin seeds. Mix lightly. Heat 2tsp oil and add the sizzling hot oil to the rice flour mix. Add water as needed to make a stiff dough. Knead thoroughly with hand. Take a lemon size dough and place it in a chakli mould or mould with star nozzle. Heat oil for frying. Test the oil by dropping a small piece of dough and wait for 3 seconds if it does not rise to the top then oil needs to be heated more. Gently make a spiral with the chakli mould and deep fry to a golden brown. Cool completely before storing in an airtight container. Battura Ingredients: Maida 1000gms or 1 kg Egg 1 Yeast 1 tsp Milk 1/2 glass Sugar 2 tbs Salt to taste Method of Preparation: Add the above ingredients together. Add some warm water and mix it into a thick dough. Cover the dough with a wet cotton cloth and keep it aside for six hours. One or two mixing in between will make the dough extra soft. Now the dough is ready. Make small balls with the dough and roll it into thick rounds. Then deep fry it in oil. Easy method: To make the dough ready in half an hour, mix the flour with soda (bottled soda), a little sugar and salt. IInd Method: Ingredients: Refined flour or Maida - 1 1/2 cup Wheat flour - 1/2 cup Youghurt - 2 tbs Baking Powder - 1/2 tsp Sugar (Optional) - 1 tsp Warm Milk - to knead the dough Salt - to taste Method of preparation: Mix well the flour to a pan, sauté it for 2 min in low fire. Keep it in a wide open plate now when it is cooled, add the Youghurt, sugar, salt, baking powder. Now knead it with the warm milk. Cover the dough with a wet cotton cloth and keep it aside for 2 hrs.

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Now divide this mix into small portions, roll it into thick rounds and deep fry it until it pops out. Turn it up side down. Now drain it and before the Battura gets cold prinkle it with needle so that the air goes out. Serve hot. Nan Ingredients: Flour Sugar Ghee Curds Milk Baking soda Egg Black Cummin or gingely seeds Yeast 41/2 cups 1 tsp 1 dsp 1 /2 cup 1 /2 cup 1 /2 tsp 1 a little 2 tsp

Method: Mix the yeast and sugar in 1/4 cup hot milk and keep it till it froths well. Beat the curds, with the remaining milk and mix the baking soda in it. Add this to the flour along with the yeast, ghee, egg, salt to taste and kneed well. Keep it, till it rises and become double in bulk. Knead it again and make 12 balls. Roll it out so that one end is flat and the other end pointed. Those who have the tandoor oven can bake it, in it. Alternately, grease a tin arrange the nan on it. Brush the top with water or milk sprinkle a few gingely seeds on it, press, so that they stick, and bake in a very hot oven (450 to 500 degree) till it is cooked for 4 or 5 minutes. Stuffed Capsicum Serves :4 Cooking time : 5min. Ingredients : Capsicum large -4 Boiled potatoes - 250gm Garam masala powder - 1tsp Red chilly powder - 1/2tsp Broken cashew nuts - 20gm Sultana (Kishmish) - 10gm Oil - 10ml Salt - 1tsp Method : Cut capsicum from the top and remove all the seeds. Peel and mash potatoes. Mix spices and dry fruits into the mashed potatoes. Stuff the mixture into the capsicum. Oil the capsicum on the outside, grease the cutting edge cook 'N' Serve and place the capsicum in it. Microwave on high for 5 minutes. Super Time Kebabs

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Serves :4 Cooking time : 4min Ingredients : Smoked salami - 250gm Tomatoes - 250gm Capsicum - 100gm Cauliflower - 225gm Onions - 100gm Oil - 30ml Salt - to taste Method : Cut the salami into thin slices. Cut tomato, capsicum and onion into squares and cauliflower into florests. In 15ml oil, mix the vegetables with little salt. Take 8 wooden skewers, thread all the ingredients on them. Brush with little oil and place them on the full plate or quarter plate. Microwave on high for 2 minutes. Turn skewers, brush with oil and microwave on high for more minutes. It can be arranged on a bed of rice and served with barbed sauce. Cauliflower Fry Ingredients: Cauliflower - 250 gms Minced onions - 3/4 cup Minced tomatoes - 3/4 cup Refined oil - 5 dsp Slit green chillies -4 Salt solution Fried cummin seed powder - 1/2 tsp Flour - 3 dsp Turmeric powder - 1/2 tsp Ginger pieces - 1 dsp To be ground: Garlic - 1 dsp Ginger pieces - 1 dsp Method: Parboil the flowerlets in water in which turmeric and salt are mixed. Drain it well. Keep the flour on a paper, put the flowerlet on it and shake till all the pieces are coated. Fry this in a dsp of oil and remove them. Pour the remaining oil. Fry the ground things first, then the onions and green chilllies. When the onions turn colour, add the tomatoes and the fried cauliflower and enough salt and stir well. When the flowerlets are coated, sprinkle the cummin seed powder, mix it and remove from fire. Devilled Fish Cutlets Ingredients: Fish Minced onions Minced ginger

-

250gms 1 /2 cup 1 tsp

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Minced green chillies 3 1 Powdered pepper /4 tsp White semolina (Rava) 3 dsp Butter 11/2 dsp 1 Milk /2 cup Lime juice 2 tsp Worcester sauce 1 tsp Egg 1 Vermicelli or bread crumbs 1 Oil for frying /4 cup Method: Cook the fish in a little water and salt and flake it. Saute the minced ingredients in butter and then add the semolina. Make the fire low and pour the warm milk, stir till it is dry. Mix the fish, pepper sauce, lime juice and salt to taste. Make 8 equal sized balls flatten them, dip in egg (beaten) and coat with broken vermicelli or bread crumbs. Fry in oil to a golden brown colour. Meat Cutlets Ingredients: Meat Minced onion Minced green chillies Minced tomatoes Pepper powder Dry bread crumbs Potato Minced ginger Minced curry leaves Oil Egg Oil to fry about 500gms 11/2 cups 3 tsp 1 /2 cup 1 tsp 250gms 4 tsp 2 tsp 3 dsp 1 4 oz

Method: Cook the meat pieces in 1 dsp of vinegar, water and salt. Remove from fire with 11/2 oz of gravy, cook the potato also, peel and mash it well with out any lumps. Mince the Meat. Saute the minced onion, ginger, green chillies in the oil. Add the meat also, sauting it well. Put the minced tomato. Stir well till it is dry. Finally add the gravy and when it dries up, remove from fire and mix the mashed potato. Make balls the size of a lime each and flatten and seape, as you like. Beat the egg with 2 dsp of water. Dip each cutlet in the egg and coat it with bread crumbs. Smoothen the outside to a golden brown colour. Chicken Kofta Ingredients: skinned and boned chicken, chopped coarsely - 500gms garlic - 1

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ginger piece- 1 inch garam masala- 4 tsp turmeric powder - 1/2 tsp 2 tbsp Coriander leaves 1/2 green pepper (bell) chopped 2 fresh green chillies 1/2 tsp salt 6 tbsp oil Method: Put all the ingredients except oil in a blender and blend the mixture till it is finely chopped. Shape the mixture into 16 small balls. Heat the oil in a Kadai and fry the koftas for 8 to 10 minutes turning them occasionally to ensure they cook evenly. Drain the kofta on a paper towel. Serve it hot with lime pickle or tomato sauce. Tip: While blending a egg is added without the yoke will make the balls firm without breaking Kashmiri Kababs Ingredients: Mutton - 1 kg Onions, quartered - 2 Green chillies, cut in big pieces - 4 Ginger 11/2" Raw egg -1 Red chilly powder - 11/2 tsp Jeera powder (roasted) - 1 tsp Salt, pepper - to taste Method: Remove all bones from meat, trim off fat and cube into 1" pieces. Refrigerate for 1/2 hour. Grind all the ingredients (except raw egg). Mix it with raw eggs. Shape kababs into oblong pieces. Boil 2 glasses of water in a shallow pan. While water is boiling, add kababs. Simmer till entire water evaporates. Deep fry kababs in a shallow pan till light brown. Serve hot with sliced onions, lemon twists and mint leaves. Rashmi Kababs Ingredients: minced lamb - 500 kgm eggs - 4 pepper - 1/2 tbsp chilli powder -1/2 tbsp coriander seeds - 2 tbsp cumin seeds - 2 tbsp salt - 1/2 tsp garlic - 2 cloves Method: Grind the pepper powder, chili powder, coriander seeds, cumin seeds, salts , garlic. Add the mixture to the minced lamb and a egg, mix well for equal distribution. Divide the minced meat into 8 equal parts and make flat rounds. Take oil in a pan and cook the

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Kabab for 15 minutes turning both sides. In a kadai heat the oil well and pour the remaining beaten egg and with the help of a folk just scramble it. It will take only few minutes and remove and drain on a paper towel (egg net). Decorate the top of the kabab with this egg net and fresh vegetables. Tips: Before frying the kabab the flat balls can be placed for 15 minutes in the fridge. Shammi Kababs Ingredients: To be ground: Minced meat - 1kg Channa (gram) dal - 1/4 kg Cloves of garlic - 15-20 Cardamoms -6 Cinnamon pieces 1" - 2 Jeera - 1 tbs Ginger 2" piece -1 Large onions -2 Pepper corns -8 Red chillies - 10 Cloves -8 Salt Eggs -2 Chopped onions and green chillies Method: Mix all the ingredients to be ground and add 2 glass of water and boil. Simmer till water is completely absorbed and meat is tender. Grind it well. To make Kababs - Add 2 raw eggs to paste and mix. Shape into small flattened balls or kababs, fill with finely chopped onions and green chillies. Deep fry till golden brown. Sheek Kababs Ingredients: Minced meat - 125 gms Minced lamb - 350 gms Coriander seeds - 1 tsp Cumin seeds - 1 tsp Garlic - 1clove Ginger chopped - 1 inch piece Turmeric - 1 tsp Fresh red chili -2 Ground cinnamon - 1/2 tsp Pepper - 1 tsp Onion chopped - 1 Egg -1 Salt to taste. Method:

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Grind ginger and garlic into a fine paste and powder the rest of the ingredients and add it to the minced meat. Add the egg and mix it thoroughly. Take some meat mixture and shape it cylindrically around an oiled skewer. Cook the kebabs under a preheated grill for about 20 minutes. Tanjore Kababs Ingredients: Meat - 500gms Green chillies -4 Minced ginger - 2 tsp Chilly powder - 2 tsp Curry leaves - 3 sprigs Puffed bengal gram - 2 dsp Lime juice - 2 dsp Cloves -6 Minced coriander leaves - 2 dsp Grated coconut - 1 cup Minced onion - 1 cup Minced garlic - 2 tsp Turmeric powder - 1/2 tsp 3 Poppy seeds - /4 dsp Egg -1 Cinnamon 1" - 11/2 piece Cardamom -2 Oil to fry - 3 oz Method: Cut the meat into small pieces and cook with 1 dsp of vinegar enough salt and water. When there is very little gravy left, add the chilly powder and cook till dry. Beat the pieces and shred them into thread like pieces. Fry the coconut to a golden brown colour and grind it with the spices, the bengal gram and the poppy seeds. Mix the minced ginger, curry leaves, onion, chillies, the ground things, turmeric egg, lime juice and enough salt with the shredded meat and knead well and make balls the size of limes. Heat the oil when ready to serve and fry the balls evenly on all sides. Chilly Chicken Ingredients: Chicken sliced into medium pieces Corn Flour Chilly Powder (optional) 1 whole (skinless) 3 tbs
1

/2 tsp

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Corn Starch Chicken Stock or water Salt Sugar Ajinamotto (optional) Oil Sesame oil / sunflower oil

1 tbs
1

/4 cup

Eggs Black Pepper powder -

2 whole 1 /2 tsp 1 tsp 1 /2 tsp 1-2 tbs 4-5 tbs 2-3 nos 1 whole 3-4

Garlic paste to taste Ginger paste a pinch a pinch or to taste Red Chilly Sauce enough for frying Soya Sauce Diced Onions 2 tbs Diced Green Capsicum Sliced Red and Green Fresh Chilies

Method: Marinate chicken pieces with corn flour, chilly powder, black pepper powder, ginger, garlic, 2 tbs of soya sauce, salt, eggs and a pinch of ajinomotto. Keep it aside for about 30 min to an hour. Deep fry the marinated chicken in hot oil until fully cooked and golden brown. Mix corn starch with 1/4 cup of chicken Stock or water. Heat 2 tbs of sesame oil and saute onions, capsicum and green chilies till soft. Add 1-2 tbs of red chilly sauce, 3 tbs of soya sauce, corn starch mixed in chicken stock and mix well. Add fried chicken pieces and some water if required. Add salt, little bit of sugar and ajinomotto (optional), mix well and simmer for 10 minutes or until the gravy thickens. Garnish the dish with tomatoes, spring onions and green chillies.

Chicken Fry Ingredients: Chicken Red Chilly Powder Black Pepper powder Kashmiri Red Chili Powder/ Paprika powder Turmeric Salt Garlic (3/4 flakes) Oil 1 whole; sliced into 8 pieces (skinless) 1 tbs 1/4 tbs 1 tsp 1/4 tsp to taste 1 tsp crushed Enough for deep frying

Method: Slice the chicken into 8 pieces and slit them on both sides of each piece. Mix all the ingredients together in a bowl. Marinate the chicken pieces for 15 to 30 minutes.

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In a large frying pan, heat up enough oil to fry the chicken pieces. Once the oil is hot, turn down the flame to medium high and add the chicken pieces. Fry till fully cooked and browned on all sides. Drain and let it cool slightly. Serve with French fries and a salad. Makes a great quick easy meal. Heavenly Chicken Lollipops Ingredients: Chicken wings Ingredients for the batter: Corn starch - 3/4th tea cup Refined flour (Maida)- 3/4th tea cup Eggs - 2 Cooking oil - Enough to deep fry Salt - To taste Garlic paste Red chilly paste Soya sauce Vinegar White pepper powder MSG (Monosodium Glutamate) Spring onion greens (chopped) Salt 1

24 no's (skinless chicken) With 8 - 10 cloves 2 tsp 2 tsp 1 tsp

- 1 tsp /4 tsp

-

4 sprigs

- To taste

Method: Wash and clean the chicken wings and drain the water from the pieces. To give a 'lollipop' effect, remove the thin layer of flesh and pull the flesh to one end of the thick bone. These lollipop shaped chicken pieces are available in the supermarkets or ask the butcher to do it for you. Mix in the marinade ingredients (garlic paste, red chilly paste, Soya sauce, vinegar, MSG, white pepper powder, chopped spring onion greens and salt) in a bowl and add the chicken wings. Marinate for about two hours. As the chicken pieces get marinated, mix the refined flour, cornstarch, eggs, salt, one teaspoon of chilly paste and enough water to make a thick batter in a another bowl. Rest the batter for 15 - 20 minutes. Heat sufficient oil in a wok, dip the chicken wings in the batter and deep fry for 3 to 4 minutes, on a medium flame, until golden brown and crisp. Drain the oil and serve hot. Note: To make the red chilly paste, immerse about 7/8 dry red chilies in water for about 5 minutes before it is made into a paste. Keema Paratha Stuffing Ingredients: Meat (leg portion) Chopped onion Chopped green chillies Chopped tomatoes Ghee

- 1/4 kg -1 -2 -2 - 2 tsp

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Salt - 3/4 tsp Chilly powder - 3/4 tsp Garam masala - 1/2 tsp Chopped garlic cloves - 4-6 Crushed ginger piece 1" Chopped coriander leaves Method: Remove bones, skin and fat from meat and cut into 1" to 2" size pieces and grind it. Fry garlic and ginger. Add minced meat and fry well. Add salt, garam masala and chilly powder to the above and mix well. Add tomatoes. Cook on low heat till the ghee separates. Mix onions, green chillies and coriander leaves. Use as stuffing for parathas.

Dosa
Ingredients: Black gram (Urad dal) Par boiled rice Salt Fenugreek 2 cups 4 cups to taste 1 tsp

Method: Soak the black gram and rice separately in two different vessels, for approximately four/five hours prior to grinding it into a paste. Grind the black gram and rice separately by adding some some water occasionally, as and when required, until it becomes a fine paste. Add salt to the batter by blending it well and then the batter has to be kept overnight for fermentation. The batter for making Dosa should be more dilute than the Idli batter. On a flat frying pan/skillet, the batter has to

Idli Ingredients: Black gram Idli Rice Salt 2 cups 4 cups to taste

Method: Soak the black gram and rice separately in two different bowls, for approximately four hours prior to grinding it into a paste. Grind the ingredients separately into a fine paste by adding sufficient water. Add salt to taste and blend the dough well and keep it overnight for fermentation. Next morning once again, mix the dough with a spoon and pour in scoops on the Idli tray and steam it for five minutes. Tips: Cooking oil can be applied on the tray, before the dough is poured into the same, so its easier to take the cooked idlis from the tray. To make the idli soft, add two table spoons of cooked rice while grinding the rice. One table spoon of Fenugreek may be added for extra flavor. Idli can be had with Coconut Chutney or Sambar

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Puttu ( Steam Cake ) The most popular breakfast of Kerala Ingredients: Rice flour Grated coconut Water Salt to taste 2 cups 1 cup 1 /2 cup

Method: Add salt and approximately 3 table spoons of grated coconut into the flour and mix well. Add water little by little to the rice flour and mix it. The flour should be wet enough for steaming, but we have to be careful when you add water to the flour. The consistency has got to be right. It should not become too watery. Puttu has to be made in a Puttu maker. Layer the Puttu maker with some grated coconut first, then the
rice mixture and then the grated coconut again. Steam for 2-3 minutes, take out and serve hot.

You can have Puttu with either Kadala Curry/steamed plantains or bananas.

Poori Ingredients Wheat flour Vegetable oil/clarified butter Salt 2 cups 1 teaspoon (optional) to taste

Method: Take a vessel/basin and add the two cups of flour into it. Add salt and the clarified butter into the flour. Oil or clarified butter (ghee) is added to soften the dough. Then add about 3/4 cup of water slowly into the wheat flour, just enough to form a firm dough, and knead till smooth. Keep the dough covered and allow it to rest for at least half an hour. Knead again briefly before you divide the dough. Divide into small balls about golf-ball size, and roll out into 6" rounds with a roller, on an oiled board. Heat vegetable oil in a wok or saucepan. Add a little salt to the oil to keep it from smoking. Fry the puri one at a time, holding them under the oil on the first side until they puff. Turn and fry till light brown; drain. Serve as soon as possible; this bread is best had when its hot and is not as good, later. Puris are traditionally served with Potato curry. Vada Ingredients: White gram dal Salt Chopped green chillies Chopped ginger Coriander leaves Black pepper Oil to fry Method: 31 3 cups 11/2 tsp 6 1 tsp chopped 2 tbs 1/4tsp

Wash the dal and grind the dal with some water. Add salt, chopped green chillies, ginger, coriander leaves and pepper. Shape into flat round balls with a small hole in the middle and deep fry in hot oil. The flour should be thick paste and while making into shape one can dip the hand in water in order to get the proper shape. You can have it along with sambar, curd (should be seasoned) or chutney. Potato Curry Ingredients: Potato - 4 no's Big onion - 2 tbs Turmeric powder - 1/4 tsp Curry leaves - few Green chillies - 4 no's Coriander leaves chopped - 1 tbs Mustard - 1tsp Salt to taste Method: Boil the potatoes and mash it. Heat oil and season mustard. Saute onions, chillies and curry leaves, add turmeric powder and required water. When the water boils add the mashed potatoes and salt. Heat the curry for few minutes and add coriander leaves when cooked. Sambar Ingredients: Sambar dhal -11/4 cup Vegetables like brinjal, ladies finger, potato, carrot, tomato etc. - 1 cup each Chopped onions -1 Green chillies -5 Turmeric - 1 tsp Salt - To taste Tamarind - 5gms to 10gms To be ground: Coriander seeds - 11/4 dsp Dry chilies - 14 White gram dal - 1 dsp Fenugreek - 1 tsp Grated coconut (optional)- 1/2 cup Asafoetida - 1 tsp Oil -2 tsp To season Oil - 3 dsp Curry leaves - 2 sprigs Mustard - 1 tsp Broken dry chilies - 4 Fenugreek - 1 tsp Method:

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Cook the dal, add the sliced vegetables, onions, chillies salt and boil. Meanwhile roast the ingredients of the masala in 2tsp of oil and grind it. Add the turmeric and the masala to the dal and vegetables and boil for some time. Fried and powdered fenugreek and asafoetida are added. Season with mustard, chillies and curry leaves in oil. To add the taste little tamarind water is poured into the sambar. lnstant sambar powders are also available in the market.

KITCHEN TIPS For soft Dosas, add some boiled rice to white gram and rice, while grinding. Put some neem and turmeric pieces or garlic flakes in the container where you store rice or grains, in order to keep away insects. To adjust salt in curries add roasted rice powder. If the curd is too sour, add 4 cups of water to it. After half an hour, remove the water collected on top. When you cook dal add some refined oil or garlic. It will reduce gas trouble. Keep rice flour and basin in a polythene cover in refrigerator when you want tem stored for a long time. Add some vinegar in the boiling water before steaming potato. For crispy dosas, add a teaspoon of tur dal gram) and some fenugreek seeds while soaking rice Add a pinch of corn flour to the jar of salt to prevent it from getting damp. While chopping raw bananas and potatoes, put the pieces in a bowl of water to avoid it from turning black. A bay leaf added to the flour container will keep the flour free from moisture. To peel garlic flakes easily, wash and soak them in cold water for about an hour. Green peas will retain their original colour, if you add a pinch of sugar while boiling. Leafy vegetables will remain fresh longer, if wrapped in news papers when you are storing. If you don't have any cream to add in the soup or gravy, add a mixture of butter and milk. Apply some oil on the sides of the vessel in which you boil milk, in order to avoid it from overflowing. After extracting butter from milk cream, add a little milk or curd to the residue and boil. You will get soft 'Paneer'. For thick cream, cover the milk vessel with a thin muslin cloth and refrigerate over night. Barley powder will increase the taste of meat and vegetable curries. You can make tasty chappathi by mixing equal proportion of wheat flour and barley. While boiling eggs, put a hole with a pin on the rounded portion of the egg so that the shell won't break when boiling. Keep boiled eggs in cold water for 5 minutes, this will make removal of the shell easier. Cut boiled eggs with a knife dipped in hot water to avoid breaking. Boiled eggs will last longer, if you store the shelled eggs in a bowl of cold water in a refrigerator. If the bread is too soft to cut into pieces, hold the knife close to a flame and then slice the bread with it. If you need only the egg white, for storing the remaining yolk, cover the yolk with water or milk and keep in a cool dark place. Just drain off the liquid before using the yolk. Add a little powdered lemon rind to puddings or deserts to avoid the smell of egg. If you want to make crispy potatoes or banana chips, sprinkle salt water over them while frying. Soak almonds in warm water for a minute, if you need to peel them quickly. If a curry turns out too salty, garnish it with some grated coconut mix with cumin powder. Add a pinch of sugar while cooking spinach, it will retain its green colour.

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Dal will cook well, if you add a little sesame oil while cooking. To make the 'poori' more tastier, add one tablespoon semoline for each 100g wheat flour. Add 1/2 teaspoon of baking soda while mixing the dough for 'chappathi' to make it soft. For making soft sauce, add some paneer. Adding turmeric will help pickles from getting spoilt.

Sheer Korma Ingredients : Vermicelli - 100gms Milk - 1.5litre Sugar - 250gms Chopped cashew nuts - 50gms Chopped almonds - 50gms Chopped dates - 50gms Powdered cardamom - 6nos Butter - 4tsp Water - 250ml Method of Preparation : Fry nuts in 2tsp butter till light golden colour, drain and keep aside. Fry vermicelli in the remaining butter until golden brown. Make a sugar syrup (one string consistency). Boil the milk until it is thickened to half the quantity. Add the fried vermicelli to the milk and cook. Do not allow lumps to form. Add sugar syrup and cook for a while until it comes to a homogeneous consistency. Sprinkle cardamom powder. Garnish with fried nuts. Serve hot or refrigerated. Chiroti A popular sweet dish deep fried in oil and served with Badam milk. Ingredients : Refined flour (Maida) - 1cup Fine Semolina (suji) - 1cup Ghee - 11/2cup Rice flour -1/2cup Oil for frying Salt - to taste For Badam Milk Badam - 40nos Half cream milk - 1litre

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Sugar - to taste Saffron - few strands Method of Preparation : Badam Milk : Soak the badam in hot water for half an hour. Peel and grind into smooth paste. Bring the half cream milk to boil, add badam paste, sugar to taste and a few strands of saffron and simmer for some time. Chiroti : Mix refined flour and semolina with 1/2cup of ghee along with a pinch of salt. Make a soft dough, keep aside for an hour and kneed it again. Make 10 small balls and roll to chapati's size. Mix 3/4cup ghee and the rice flour into a paste. Smear this paste on each of the chapattis and arrange one above the other and roll it like a swiss roll. Cut the roll into 2" size pieces and press lightly on swiss roll and flatten to make a small poori. Deep fry in refined oil and sprinkle sugar on it. Serve the chiroti's with Badam milk. Shahi Tukre Ingredients : Slices of bread - 4nos Condensed milk - 6tbs Milk - 1/2litre Ground cardamom seeds - 1/2tsp Nutmeg - 1/4tsp Almonds, pistachios, Charoli, walnuts, cashew-nuts, raisins - 15gms each Method of Preparation : Trim and cut each slice of bread into four pieces and deep fry to a golden brown colour. Drain thoroughly and keep aside. Fry all the nuts and pound coarsely. Also fry the raisins. Take a wide pan and put in milk, condensed milk, 2 tablespoon sugar, cardamoms and nutmeg. Cook on a low fire till the mixture turns a little thick, then put the fried bread side by side in the pan. Let it cook till all the moisture is absorbed by the bread. Serve cold garnished with nuts and raisins and covered with foil. Pista Lassi Ingredients : Chilled Fresh Curds - 2cups Sugar - 1tbs Cardamom Powder - 1/2tsp Pistas - 2-3nos Pista Essence - 2drops Crushed Ice - 1/2cup Hot Milk - 1tsp Method of Preparation : Coarsely grind pista. Dissolve sugar in curd. Mix all the ingredients together. Blend well in an electric blender. Chill the lassi and serve.

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Shahi Tukre Ingredients : Slices of bread - 4nos Condensed milk - 6tbs Milk - 1/2litre Ground cardamom seeds - 1/2tsp Nutmeg - 1/4tsp Almonds, pistachios, Charoli, walnuts, cashew-nuts, raisins - 15gms each Method of Preparation : Trim and cut each slice of bread into four pieces and deep fry to a golden brown colour. Drain thoroughly and keep aside. Fry all the nuts and pound coarsely. Also fry the raisins. Take a wide pan and put in milk, condensed milk, 2 tablespoon sugar, cardamoms and nutmeg. Cook on a low fire till the mixture turns a little thick, then put the fried bread side by side in the pan. Let it cook till all the moisture is absorbed by the bread. Serve cold garnished with nuts and raisins and covered with foil. Rosogolla Ingredients : Milk - 1litre Citric acid - 1/2tsp Sugar - 1tsp For Syrup : Water - 5 cup Sugar - 11/2 cup Vanilla essence (optional) - 1/2tsp Method of Preparation : Boil the milk and add the citric acid to make the paneer. Once the paneer separates from the whey, strain and wash it thoroughly. Tie the paneer in a muslin cloth and squeeze out the excess water. Add 1tsp sugar to it and knead the paneer well. Divide the paneer dough into small balls and keep aside. Make syrup with the sugar and water, then add the balls while the syrup is boiling. (Add vanilla essence if necessary) Cover with a lid and continue to boil it for 15 minutes. Remove from heat and keep to cool.

Punjabi Chole:
INGREDIENTS: 1 large onion, minced (sweet onions like maui, or red onions, or white ones are preferable to standard yellow ones) 1 cup dried chickpeas, soaked overnight 1 earl grey tea bag (optional) 2 bay leaves 1 8oz can diced tomatoes or 4 large tomatoes, finely chopped tomatoes

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1 inch Chopped ginger 2-3 cloves garlic 2-3 green chilies 1/2 tsp cumin seeds 1 tbsp ground coriander seeds 1/2 tsp ground cumin 1 T channa masala powder or garam masala powder 1 tsp Turmeric Pwd 1 tsp red Chili powder 1 tsp sugar 1/2 tsp tamarind paste 1 tsp pomegranate seeds or 1 tsp ground mango powder (this is not required if you use channa masala powder, or squeeze lemon juice before serving) Salt to taste Oil to fry For Garnish : Chopped Coriander leaves-2 tbspns Finely sliced Onion rings from 2 Onions Lemon wedges DIRECTIONS: Cook channa in heavily salted water along with bay leaves and tea bag. The tea bag infuses a smoky flavor to the chickpeas and also darkens them a little. You can leave them out if you want. Cook until chickpeas are tender. If I am using canned chickpeas, I add the tea bag while simmering the sauce. Grind a handful of the boiled channa with Ginger, ½ of the minced onions, green chilies, garlic, turmeric, red chili powder and Pomegranate seeds to a smooth paste. Heat 2 tbsp oil and add cumin seeds and splutter. Add remaining onions, fry till onions are golden brown. Add the ground masala, ground coriander and ground cumin & fry on medium flame till you longer smell raw onions and garlic, about 5 minutes or may be more in a non-stick pan. Add chopped tomatoes, salt, sugar and tamarind paste– mix well and cook till tomatoes are well blended with the masala. Simmer sauce for 5 minutes until sauce thickens and is of a good orange shade. Add the cooked channa, garam masala & a little water, if the sauce is too thick. Mix well & cook 5 min more till sauce thickens and coats the chickpeas. Add chopped cilantro and serve with lemon wedges along with rotis or naans. --------------------------------------...

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PUNJABI CHOLE ::: Ingredients: 1 can kabuli chana 1 large tomato, sliced 1 medium tomato, chopped 2 tbsp tomato paste 2 large onions 4-5 green chillies 1 tsp. cumin seeds 1 1/2 tbsp. chopped coriander 1 large peice of ginger 3-4 large flakes garlic 2-3 tbsp ghee or oil for frying 2 bay leaves 1-2 cinammon sticks 2-3 cloves 1 1/2 tsp. red chilli powder 1/2 tsp turmeric powder 2 tsp coriander powder 1 tsp sugar 1/2 tsp garam masala 1/2 tsp punjabi chole masala salt to taste Method: Blend together the large tomato, one onion, cumin seeds, ginger, garlic, green chillies,cinammon and cloves to a smooth paste using very little water. Slice the other onion. Heat the ghee and add the bay leaves. After 10 seconds, add the sliced onion and fry till the onion turns light brown. Now add the tomato paste and fry till the ghee leaves the sides of the masala. Add the dry powders i.e chili powder, turmeric, sugar and coriander powder. Fry for 1 minute. Now add the chopped tomato and coriander leaves. Fry for about 5 minutes. Now add the chick peas with the water, tomato paste and salt to taste. Add some water to get a gravy.

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Add the garam masala and punjabi chole masala and mix well. Let it come to a boil on low heat. Simmer for about 5 minutes after it comes to a boil. Serve hot with batura. --------------------------------------... PUNJABI CHOLE::: Ingredients: 1 cup Chole [white] 1 small Red Onion 6 flakes Garlic 1"piece Ginger 3 tbsp Tomato puree 1 no.big Cardamom 1 small stick Cinnamon 2 Cloves 8-10 beads Black Pepper 1 tsp Jeera 1/2 tsp Turmeric pwd. 1 tsp. Chilli pwd. 1 tsp. Garam Masala pwd. 2 tsp. MDH Channa Masala pwd. 2 Green Chillies finely chopped Green Coriander 2 tbsp finely chopped Salt to taste 4 tbsp Oil Method : Wash & soak chole overnight. Boil it with salt in cooker for approximately 30 minutes. Peel onion, garlic & ginger & grind it throughly to make a fine paste. Take oil in a dutch oven, heat it & put cardamom, cloves, cinnemon, black pepper & jeera. When it starts spluttering put the paste in it & fry it until golden brown. Mix turmeric, chilli & channa masala pwds. to it & fry again for 2 minutes, then add tomato puree to it & fry untill it leaves the oil. Now mix boiled chole to the masala & put garam massala pwd. & let it boil throughly on low heat for 20 minutes so that masala can blend well. Add chopped chilli & coriander & let it boil for more 2-3 minutes. Serve it with puri or bhatura or any way you like. Note : Punjabi chole are generally thick but if you want to make it thin it's up to you.

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--------------------------------------... PUNJABI CHOLE::: Ingredients: 2 cups Kabuli Chole 1 Tsp Amla Powder ¼ tsp Baking Soda 1 Tsp Salt For Gravy: 3 Tbsp Ghee 1 Tsp Asafoetida 1 Tsp Cumin Seeds 2 Cardamom 1 inch Cinnamon 1 Tsp chopped Green Chillies 1 Tsp chopped Ginger 1 cup Grated Tomatoes 1 Tsp Turmeric Powder 1 Tsp Red Chilli Powder 1 ½ Tbsp Coriander Powder 1 Tsp Mango Powder 1 Tsp Sugar 2 Tbsp Chola Masala (any good brand) Salt to taste For Seasoning: 1 Tbsp Ghee ¼ Tsp Cumin Seeds ¼ Tsp Red Chilli Powder For Garnish: Chopped Coriander Leaves Green Chilli and Ginger Juliennes PREPARATION::: Soak the Kabuli Chole overnight then pressure cook with Amla powder, baking soda, salt and water for 3-4 whistles (or steam as needed) until the Cholas are done. In a little hot ghee fry the asofoetida, cumin seeds, cinnamon and cardamom. Add green chilis and

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ginger and fry well. Add the cooked Chole cook the spicing in well, adding water to get the desired consistency. Fry the remaining seasonings in a little ghee and toss into Chole. Garnish with coriander leaves and juliennes. Offer hot with lemon wedges.

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