The Chef

Ingredients 2 cups basmati rice-washed and soaked for at least 1 hour 2 Tbsp ghee 1 Tbsp cumin seeds 1 Tbsp shreddedginger 2 cups shelledpeas 2 tspcoriander powder 1 tspgaram masala Salt to taste 1 tsp turmeric Water Method In a heavy-based pan, heat thegheeand add the cumin seeds and ginger.When the ginger browns a little, add the rice, peas,garam masala, salt and turmeric. Stir-fry well. Leave uncovered.Add 4 cups water and bring to a boil. Lower heat and cover.The rice should be done in about ten minutes. Serve hot.

Ingredients Rice 500 gm Chick peas 1 cup Onion 1 (sliced) Ginger garlic paste 2 tbsp Red chili 1 tsp (crushed) Tomatoes 2 Salt 1 tbsp Black pepper 1 tsp (crushed) Chinese salt ½ tsp Green chili for garnish Oil as required Directions 1.Soak rice and boil chick peas. 2.Heat oil in a pan and fry sliced onion until its color turn brown. 3.Then add ginger garlic paste, crushed red chilies, tomatoes, salt and black pepper. 4.Add chick peas in this mixture with Chinese salt and chick pea water. 5.Add rice and put on low flame on steam. 6.Garnish with green chilies.

Ingredients Cauliflower 1 medium Onion1 medium Mustard oil, filtered1 1/2 tablespoons Mustard seeds1/2 teaspoon Cumin seeds1/2 teaspoon Fenugreek seeds (methi dana)1/4 teaspoon Fennel seeds (saunf)1/2 teaspoonCumin seeds, crushed1 teaspoon Onion seeds (kalonji)1/4 teaspoon Asafoetida1/4 teaspoon Turmeric powder1/2 teaspoon Salt to taste Green chillies 3 Ginger paste1 teaspoon Garlic paste1 teaspoon Yogurt 3/4 cup Fresh coriander leaves1-2 sprigs Method Chop onions. Heat mustard oil in a non-stick pan up to its smoking point. Cool slightly. Meanwhile, separate the cauliflower into big florets. Heat oil again, add mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, crushed cumin seeds, onion seeds and asafoetida and sauté till the seeds splutter. Add onion and sauté till translucent.Add cauliflower florets, turmeric powder and salt. Chop green chillies and add. Sprinkle some water and toss to mix well. Cover and cook on medium heat fora minute. Add gi...

Ingredients Chicken (16 pieces) 1 Lemon 2 Green chilies chopped 4 Clarified Butter 1 cup Green Coriander chopped 1 bunch Tomato chopped ½ kg Black pepper crushed 1 tsp Roasted white cumin 1 tsp Ginger Garlic paste 1 tbsp Red chili powder 1 tbsp Karahai masala 1 tbsp Ginger chopped 2 tbsp Salt to taste Method First wash chicken and add in wok with 1 tbsp ginger garlic paste and salt to taste till water dries.Then add ½ kg chopped tomato and 1 tbsp red chili powder and cook till tomato water dries.Now add 1 tbsp karahai masala, 1 tsp black pepper crushed, 1 tsp roasted white cumin and 1 cup oil to cook a little.In the end add 2 tbsp chopped ginger, 4 chopped green chilies, 1 chopped green coriander and 2 lemon juice to mix and serve hot.

Ingredients 1)Beef (one whole piece) 2 kg 2)Vinegar 4 tbsp 3)Ginger(crushed) 6 tbsp 4) Black pepper 1 tbsp 5) JuIceof Lemons 4 6) Cooking Oil 4 tbsp 7)Salt to taste Method 1. Trim all fat from beef and rinse it thoroughly. 2. Add vinegar, ginger, black pepper, lemonjuice and salt and mix well. 3. Prick with a fork from all sides and set aside for two hours. 4. Put in a large pan, cover with water and let it cook for 3-4 hours, on medium heat. 5. When water begins to dry, pour oil on it and stir a little, cook until beef is tender. 6. It should only need about 20-30 minutes.

Ingredients Green thick mirch 8 (keep in salt water for halfan hour and drain) Onion two chopeed Ginger one inch grated Garlic three grated Coriander powder one tsp Turmeric powder one tsp Salt to taste Cumin seeds one tsp Coconut grated two tbsp Tamarind pulp dissolved in water one and half cup Method Heat oil in wok.Fry the drained hari mirch till they change colour, keep aside.Add cumin seeds, once they start spluttering add chopped onions followed by ginger and garlic Add turmeric powder, coriander powder, grated coconut and salt keep frying now add the fried hari mirch further fry for two minutes.Add the tamarind pulp dissolved in water.Cover and cook for a minute or two.

Ingredients ½ kg cubes of beef 2 tbs. raw papaya (grinded) ½ tsp.ginger (Adrak) paste ½ tsp.garlic (Lehsan) paste ½ tsp. salt (according to taste) 2 tbs. yogurt 1 tsp chili (Lal Mirch) powder or 1 tbs. chopped green chilies Instructions Mix together all the spices, yogurt and papaya and coat the beef cubes with it.Leave to marinate for 5-6 hours preferably overnight.Grill/barbeque over charcoal.Serve with Mint (Podina) chutney, yogurt and onion rings.

Ingredients Chicken 1 kg 16 pieces Salt 1 ½ tsp Whole coriander seeds roasted and crushed 1 tsp Cumin seeds roasted and crushed 1 tbsp Ginger garlic 2 tbsp Allspice 1 tsp Chili powder 1 tsp Turmeric ½ tsp Crushed red pepper 1 tsp Lemon juice 3 tbsp Yogurt ½ cup Oil ¼ cup Butter 4 ounces Ginger julienne 2 tbsp Green chilies 6 cut in strips Method Marinate chicken with all above for 3 hours. Heat oil in a wok, add marinated chicken, cook on low flame till done. Then add to it butter, ginger julienne, green chilies sliced, cook till chicken tender and dry.

Ingredients *.Potatoes - 4 *.Onion - 1.5 (sliced) *.Ginger - 1 " slice (finely chopped) *.Green Chillies - 2 or 3 (chopped) *.Turmeric Powder - 1/4 tsp *.Salt - as needed *.Cilantro - for garnish For Tempering *.Oil - 2 tblsp *.Mustard seeds - 1/4 tsp *.Cumin seeds - 1/4 tsp *.Cashew Nuts - 8-10 *.Channa Dal - 1 tsp *.Urad Dal - 1 tsp *.Dry Red Chillies - 2 *.Curry Leaves - 1 spring Method 1.Peel the potatoes, wash it and cut it into cubes. 2.Take the potato cubes in a pan with about 2 cups of water and salt. Boil and cook it till the potatoes are soft. 3.Most of the water must have been absorbed by now. It's ok, even if there is little water. Mashup few of the potato pieces with a masher or the back of a spoon.Keep this aside. 4.Heat oil in another pan and splutter the mustard seeds and cumin seeds. 5.Add the dry red chillies, channa dal and urad dal. Fry till the dals turn reddish brown in colour 6.Next add the cashew nuts and fry it. 7.Add the curry...

Ingredients for kabab Mince ½ kg doubled Ginger garlic 1 tbsp Chili powder 1 tsp heaped All spice 1 tsp heaped Salt 1 tsp Crushed coriander 1 tsp Roasted cumin crushed 1 tsp Egg 1 beaten Bread 2 slices soaked in water Ingredients for masala Onion 1 large boiled in ¼ cup water and ½ tsp turmeric Salt 1 tsp Chili powder 1 ½ tsp Ginger garlic 1 tbsp All spice 1 tsp Oil ½ cup Yogurt whipped  ½ cup Butter 4 ounces Coconut milk powder 2 tbsp Tomatoes 3 chopperized Green chilies chopped 2 Ginger Julian 2 tbsp Method for kababs Marinate mince with Ginger garlic 1 tbsp, Chili powder 1 tsp heaped, All spice 1 tsp heaped, Salt 1 tsp, Crushed coriander 1 tsp,Roasted cumin crushed 1 tsp, Egg 1 beaten,Bread 2 slices soaked in water make into seekh kababs, pan fry give dum of coal, keep aside, make masala, heat oil and butter in a handi, add boiled and blended mixture, fry for 5 minutes add chopperized tomatoes with salt, chili powder, ginge...

Ingredients *.1 1/2 Cups - Fresh Grated Coconut *.1 Cup - Grated Jaggery or Palm Jaggery *.1 tbsp - Sesame Seeds (optional) *.1 tsp - Ghee *.1/2 tsp - Fresh Cardamom powder Method 1.In a pan or kadai dry roast sesame until it becomes and starts to pop keep aside. Add grated coconut, jaggery and cook on slow flame with regular stirringuntil jaggery melts and coats coconut. Keep cooking in slow flame until the mixture becomes almost dry 2.To check if any more moisture left, press coconut-jaggery mixture with the laddle if any moisture left you can see it like in below mixture, cook for another 2-3 minutes but the whole cooking has to be done in slow flame it takes around 10 to 12 mins. 3.Add cardamom powder, ghee, sesame seeds and mix well to combine everything well. 4.Transfer the mixture to a plate or bowl and allow to cool, when the mixture remains slightly warm take gooseberry size mixture, press and roll to shape in to ladoo or round ball, repeat same for rest of mixture. ...

Ingredients Beef ½ kg (cubed) Papaya paste 2 tbsp Ginger garlic paste 2 tsp Salt to taste Pickle masala 4 tbsp Red chili powder 1 tsp Yogurt ½ cup Cream 2 tbsp Oil as required Directions 1.Apply papaya paste on meat and leave for 2 hours. 2.Combine all other ingredients except oil and marinade meat with spices for 4-6 hours. 3.Heat coal on bbq grill. Put meat cubes on skewers and bbq until meat tender. 4.At the end apply oil and grill for 2-3 more minutes. 5.Serve with chutney.

Ingredients Mutton/beef pieces ½ kg Yogurt 1 cup Whole coriander 1 tbsp Cumin seed 1 tbsp Black pepper corns 1 tsp Green chilies crushed 8 Finely chopped mint leaves 1 bunch Crushed ginger 1 tbsp Raw papaya paste 1 tbsp Lemon 4 Whole red chilies 6 Salt as required Finely chopped onions 2 Ghee 1 cup Method 1. Marinate meat pieces, for half an hour, with raw papaya and salt.2. Heat griddle, roast red chilies, cumin, coriander seeds, black pepper corn. 3. Grind together 4. Heat a deep skillet; add the marinated pieces along with yogurt and lemon juice, ground masala, green chilies. 5. Cook until the meat pieces are tender 6. In frying pan, fry sliced onions till golden brown, remove with slotted spoon and place on absorbent paper. 7. When water given out by meat pieces dries transfer into clay pot 8. Add ghee the crushed brown onions and lemon juice 9. Cover and reduce the flame to simmer 10. Now lower to hot pieces of coals into the clay pot.

Ingredients 1) Beef undercut piece 1 1/2 kg 2) Lemon juice 1/2 cup 3) Vinegar 1/4 cup 4) Black pepper 1 tbsp 5) Red chili powder 1 tbsp 6) Ginger/ garlic paste 1 tbsp 7) Zeera roasted 1 tbsp 8) Oil 1 tbsp 9) Salt 1 1/2 tsp 10) Anar juice 1/4 cup Method 1. Prick the beef with fork. Marinate the beef with lemon juice, vinegar, ginger, garlic, oil and all masala for 24 hours in fridge. 2. Now in a pan place the beef with all marinade masala and cook on low flame, sprinkle Anar juice and cook for 2 to 3 hours. 3. When meat tenderizes and roast becomes golden take out serve with fry vegetable and salad.

INGREDIENTS Chopped Tomatoes 1 cup Meat 1 kg Cumin 1 tsp Mustard Seeds 1 tsp Fennel Seeds 1 tsp Nigella Seeds ½ tsp Yogurt 250g Green Coriander 2 tsp Chopped Onions 1 cup Ginger Garlic 2 tsp Dry Fenugreek Leaves 1 tbsp Turmeric Powder 1 tsp Green Chilies 6 Salt 1 tsp Lemon Juice ½ cup Ghee 1 cup METHOD In 1 kg meat add 2 tsp ginger garlic and boil it. When it’s done then turn off the stove. Now heat the oil and add 1 cup chopped onions in it. Add 1 tsp cumin, 1 tspmustard seeds, 1 tsp fennel seeds , ½ tsp nigella seeds, 2 tsp crushed coriander, 1 tbsp dry fenugreek leaves, 1 tsp turmeric powder and 1 tsp salt and cook it properly/Now add 1 cup crushed tomatoes and add the meat and cover it. When water evaporates, then add 250g yogurt, 6 green chilies and ½ cup lemon juice and then cover it for 10 minutes. In the end add green coriander and turn off the stove. Bhopali achar gosht is ready.

INGREDIENTS Beef (Under cut) 1- ½ kg Green Chilies 10-15 Soya Sauce 1 tsp Corn Flour 1 tsp Crushed Black Pepper 1 tsp Crushed White Pepper 1 tsp Sugar 1 tsp Chicken Cubes mixed with Flour 1 tsp White Vinegar 2 tbsp Garlic 8 cloves Salt  to taste Oil 4 tbsp Sesame Oil Few drops METHOD With sharp knife cut 1- ½ kg undercut into fillets. Then add salt as required in these fillets, 1 tsp sugar, 1 tsp crushed black pepper, 1 tsp crushed white pepper, 1 tsp soya sauce, 2 tbsp vinegar, 8 garlic cloves, 1 tsp corn flour and 1 tsp chicken cubes (mixed with flour) and mix it properly and keep it for 30 minutes.Now in a pan heat 4 tbsp oil and stir fry it on low heat. When water evaporates, then in another frying pan add 1 tbsp oil and stirfry 10-15 green chilies and add it in the meat and cook it for a while.In the end, add few drops of sesame and serve it hot.

Ingredients Bitter gourd 300 grams Potatoes 2-3 Capsicum 1 Onion 1 Tomatoes (Big Slices) 2-3 Ginger Garlic Paste 1 tbsp Turmeric Powder 1 tsp Red Chili Powder 1 tbsp Crushed Black Pepper ½ tsp Green Chilies 3-4 Fresh Coriander ½ bunch Oil 2-3 tbsp Salt to taste Method Take 300 grams of bitter gourd cut into the slices add a pinch of salt leave it to 2 hours.Then Wash of the bitter gourd slice drain it and fry. Now take 2-3 potatoes cut into slices and fry and set a side. Now  take a pan add 2-3 tbsp of oil heat the oil and add1 onion now add 1 tbsp ginger garlic paste then add 1 tsp of turmeric powder, 1 tbsp of red chili powder, ½ tsp of crushed black pepper, a pinch of salt, 1 capsicum, 2-3 tomatoes, 3-4 green chilies now add fry bitter gourd slice and potatoes fry all the ingredients and steam it to 10-15 minutes. When the bhujia is done dish out into the dish or bowl add ½ bunch of hopped fresh coriander and serve.

INGREDIENTS Chicken Boneless ½ kg Garlic Cloves 6 Green Chilies 10 Butter  50g Tomato Ketchup ½ cup Yogurt  ½ cup Crushed Red Chilies 1 tsp Green Chili Paste 1 tbsp Crushed Garlic 1 tbsp Mustard Seeds  ½ tsp Fennel Seeds ½ tsp Nigella Seeds  ½ tsp Salt  ½ tsp Mayonnaise 2 tbsp Lemon Juice 4 tbsp Oil 4 tbsp METHOD First wash ½ kg boneless chicken and cut it in strips and make pieces of 3 inches. Now add ½ tsp mustard seeds, ½ tsp fennel seeds, ½ tsp nigella seeds, 1 tsp crushed red chilies, 1 tbsp green chili paste and 1 tbsp crushed garlic. Then in a pan oil 4 tbspoil and add chicken pieces in it and cook onlow heat until the water dries out. Now add2 tbsp mayonnaise, ½ cup yogurt, ½ cup tomato ketchup and 4 tbsp lemon juice andcook it on low heat for 10 minutes and cover it. Now take it out in a serving dish. In a frying pan add 50g butter and add 6 garlic cloves and long cut gre...

Ingredients Atta / wheat flour 1/2 cup Sugar 1/2 cup Water 1/2 cup Ghee 1/4 cup + more if needed Cardamom powder A pinch Cashew nuts 5 Badam (Optional) For Garnishing Salt A pinch Method 1. Measure and keep all the ingredients ready. Heat a non stick pan, add ghee (add cashew nuts and fry till golden * if adding *), followed by flour. 2. Keep stirring in low or medium flame to ensure even browning. Roast until the colour changes slightly red and nice aroma rises. Take care not to burn by putting flame in high. 3. Add water with salt, keep stirring while you pour. It will become thick and get cooked soon. Add sugar and mix. 4. Flame should be in low or medium at all the times. Keep stirring until it turns glossy and ghee oozes out. Takes hardly 2-3 minutes. If ghee is less, add more. Do not reduce ghee as while you add water, it may form lumps. Reduce sugar as per your need. I am sweet toothed. Salt is optional, but it enhances the sweetness. I didn’t add cardamom or...

Ingredients 200g Kabuli chana (chickpeas) 1½ tbsp (22g) chana dal (split gramdal) 5 flakes (10g) garlic, crushed 1 tsp (5g) ajwain ¾ tsp (4g) soda bicarb For the seasoning 20ml oil 1½ tsp (7g) ginger juliennes 1 tsp (5g) cummin seeds 1½ tsp (7g) amchur powder (mango powder) or 3 tsp (15g) anardana (pomegranate seeds) 1½ tsp (7g) chilli powder 1½ tsp (7g) garam masala powder 1½ tsp (7g) salt 3 green chillies, chopped 10g coriander leaves, chopped Method Soak chana for 10 hours. Put the chana with all the remaining ingredients and three cups water in the pressure cooker and cook for 15 minutes after the first whistle.Heat one tbsp oil in a non-stick kadai. Add ginger juliennes and cummin seeds. Lower the heat and add amchur powder or anardana, chilli powder, garam masala powder and fry for a minute. Then add the cooked chana along with the water in which it was boiled. Add salt and cook over medium heat for 10 to 15 minutes or till d...

INGREDIENTS Beef or Meat ½ kg Cauliflower (Finely Chopped) 1 Crushed Red Chilies 1 tbsp Turmeric Powder 1 tsp Salt to taste Ginger Garlic Paste 1 tbsp Finely Chopped Onions 2 Finely Chopped Ginger 2 tbsp Finely Chopped Green Coriander 1 bunch Long Sliced Green Chilies 4 Oil 1 cup METHOD In  a pan add ½ kg meat or beef, 2 cups hotwater, 2 finely chopped onions, 1 tbsp ginger garlic paste, 1 tbsp crushed red chilies, 1 tsp turmeric powder and salt as required.When meat is done, then add 1 finely chopped cauliflower and cook it for a while.Add 2 tbsp finely chopped ginger and 4 finely chopped green chilies and put it on simmer. Cauliflower will be done in its ownwater. Cook it for some time in the end andserve it with 1 bunch of finely chopped coriander.

Ingredients Freshly grated coconut -1 cup Sugar-1 cup Cardamom -1 Milk - 1/4 cup Water -1/4 cup Directions Switch on the stove and place a thick bottomed pan on the stove. Add sugar and water into the pan to make the sugar syrup. Heat it and stir continuously. The consistency of the sugar is that when you drop it in cold water, it will not dissolve but will form like a ball. When the sugar reaches the required consistency, add the grated coconut and milk into the sugar syrup and stir continuously. After stirring for 10 to 15 minutes, the mixture starts to thicken and it will come out of the pan. This happens due to the oil released by the coconut. At this stage, add cardamom and remove it from flame. Then put it in a greased tray and allow it to cool for an hour or two. Just cut it into pieces before it cools completely. Store it in an airtight container. Footnotes: You should use only freshly grated coconut for this recipe to get the best taste.

Ingredients ½ cup chana dal ½ cup udad dal ½ cup rajma or red kidney beans 1 tsp cumin powder 1 tsp coriander powder 1 tsp red chilli powder, like paprika or cayenne if you like some heat ½ tsp turmeric 1 tbsp ginger, grated or ground into a paste 6 cloves of garlic, grated or ground into a paste 1 large tomato, finely chopped 1 onion, minced ¼ cup kasoori methi 1 tbsp vegetable oil 1 tbsp vegan butter, like Earth Balance Instructions 1.Cook the legumes. I will share with you here my "shortcut" way of doing this-- because rajma takes much longer to cook than the two lentils, and because I don't always remember to presoak my beans, I faux-soak the rajma bycovering it with 2 inches of water in a microwave-safe dish, zap it for about 10 minutes, add more water if needed, and then zap again foranother 10 minutes. Then I place the legumes and the rajma in a pressure cooker andcook them together. If you don't have a pressure cooker, you can cover the l...

Ingredients Chicken————— 1/2 kg or 500 g boneless or with bone Onion—————– 2 roughly chopped Garlic/ginger paste— 2 tbsp Red chili powder—— 1 tsp Tomatoes————– skin removed 3 large Yogurt————— 1 cup + 2 tbsp extra White cumin———– crushed 1 tsp Black pepper powder— 1/2 tsp Coconut powder——– 1 tbsp Sookhi meethi——— 1 tsp Green chilies——— 3 – 4 Julian ginger——— 1 tbsp Cream—————– 1/2 cup Flour——————– 1 tbsp Garam masala powder— 1/2 tsp Oil——————- 3 tbsp How it’s made 1.Put oil in a large pan. 2.Add roughly chopped onions into it. Cook till they turn slight pink in color. 3.Once done add chicken to...

Ingredients Sesame seeds (til) 1 cup Milk solids (khoya) 1 1/2 cups Ghee 3 tablespoons Sugar 1/2 cup Method Step 1 Dry roast sesame seeds till light pink. Transfer into a dish and allow to cool.Grate khoya and keep aside. Heat ghee in a kadai. Add khoya and sauté on low heat till light pink or till it emits a nice aroma. Step 2 Add roasted sesame seeds and sugar and continue to sauté for three to four minutes or till sugar dissolves completely. Step 3 Transfer onto a greased plate, pat to level and allow to cool. Cut into desired shapes and serve.

Ingredients Beef fillets 1 kg Ginger garlic paste 2 tbsp Nutmeg and mace 1 tbsp (powder) Red chili 2 tbsp (powder) Turmeric 1 tsp (powder) All spice ½ tsp (powder) Black pepper 1 tsp (crushed) Sesame seeds 4 tbsp Lemon 2 - 3 Oil 4 tbsp Salt as required Directions 1.Flatten the beef fillets with a meat mallet. 2.To make the marinade mix together the ginger garlic paste, nutmeg and mace powder, red chili powder, turmeric powder, all spice powder and salt. 3.Marinate the beef with the marinade for 2 hours. 4.Heat oil in a deep skillet and fry the beef fillets until runny water of the beefdries up. 5.In a separate pan toast the sesame seeds , add them to the skillet along with the crushed black pepper. 6.Fry for another 2-3 minutes 7.Dish out and serve with lemon slices.

Ingredients Potatoes 1 inch pieces, boiled4 large Cumin seeds1 tea spoon Oil 4 table spoons Salt to taste Red chilli powder1 tea spoon Coriander seeds crushed1 table spoon Roasted cumin powder1 tea spoon Dry mango powder (amchur)1/2 tea spoon Fresh coriander leaves 2 table spoons Method Step 1 Heat oil in a pan. Add cumin seeds and sauté till it changes colour. Add salt and stir. Step 2 Add red chilli powder, crushed coriander seeds, roasted cumin powder and dry mango powder. Step 3 Add potato cubes and stir carefully till the masala covers all the potato cubes well. Step 4 Add coriander leaves and stir. Serve hot.

Ingredients Beef With Bones (large pieces) 6 to 8 approx. 1 kg White vinegar 1 cup Plain yogurt 1 cup Red chili flakes 2 tsp Ginger garlic paste 2 tbsp Cumin powder 1 tbsp All spice powder 1 tsp Nutmeg powder a pinch Salt to taste Ketchup 2 tbsp Dried plums 10 to 12 (soaked in warm water) Oil as required Aluminum foil as required Directions 1.Wash beef pieces and remove all excess fat. 2.Place beef pieces in a large bowl 3.Add vinegar, ginger garlic paste and half of the total salt. 4.Leave it for 3 hours then drain 5.Heat oil in a deep pot or skillet 6.Fry beef pieces in hot oil for 5-8 minutes or until light golden 7.Remove from oil and leave it to cool completely. 8.Remove seeds from the plums and drain all the water. 9.In a separate bowl, add yogurt, red chili, cumin, nutmeg powder, all spice powder, ketchup, dried plums and salt. Mix well. 10.Apply this mixture over fried beef. 11.Leave it for 30 minutes and wrap beef pieces in aluminium foil 12.Now steam...

Ingredients 500 gm cauliflower (gobhi) - cut into small florets 2 tsp salt 1 egg 1/2 cup corn flour 1 tsp ginger-garlic paste Water to mix the batter Oil for deep frying 2 cups onions - chopped coarsely 2 Tbsp green chillies - thickly sliced 1 Tbsp soya sauce 2 Tbsp vinegar Some greens for garnish Method Mix together thegobhi, 1 tsp salt, egg, cornflour, garlic, ginger and enough water to have the pieces coated with the mixture.Heat the oil, and fry over medium heat to agolden color.Heat 2 tbsp of the oil in a wok, and stir fry the onions in it over high heat till they look wet.Add the green chillies and stir a few times, add the remaining salt, soya sauce, vinegar, and thegobhi.Mix well, and serve garnished with some greens.If you like the gobhi softer, you can blanch it before adding it to the batter ingredients.

Ingredients •Mutton1 kg • Green chilies 6 nos fine chop • Onion 2 large size fine chop •Ginger Garlic 2 tbs •Salt 1 1/2 Teaspoon •Water1 liter • Yogurt 750 grm •Cardamom large 8 nos •Cinnamon(dar chini) 7 stick • Whole red chili 12 round shapes •Oil 1/2 cup • Green chilies and green Coriander for garnishing Namkeen Gosht Method 1. Take deep pan put mutton, onion, gingergarlic and all spices beside whole red chilies add water. Cover pan with lid cook for 35 minutes. 2. Add oil in mutton stir well until oil become on top. 3. Whip the yogurt and put into mutton addwhole red chilies cover with lid cook until the mutton become tender garnish with chilies and coriander.

Ingredients 125 ml Oil 125 g Grated onion 1/2 t Ground fresh root ginger 1/2 t Ground fresh garlic 125 g Finely chopped fresh tomatoes 350 g cooked or canned chick peas, drained 1/2 t Salt 1/2 t Red chilli powder 1 pinch Ground turmeric 6 tablespoons Water 1 Whole fresh green chilli 2 tbsp. Chopped fresh coriander (add at end) 1 t Garam masala Method 1.Put the oil into a karahi or deep frying pan, add the onions and fry for 5 minutes or until golden brown. 2. Add the ginger, garlic, and tomatoes, and simmer, covered for 10-15 minutes on low heat until the oil separates and themixture forms a pulp. 3. Add a tablespoon of water at a time if required. 4. Add the cooked or canned chickpeas, salt, red chilli powder, garam masala, and turmeric, and stir well. 5. Add 6 tablespoons of boiling water and simmer on low heat for 5-7 minutes or until excess water evaporates and there isthick gravy.

INGREDIENTS Boneless Chicken (pieces) ½ kg Crushed Onions 2 Crushed All Spices 1 tsp Crushed Red Chilies 1 tbsp Ginger Garlic Paste 1 tbsp Salt to taste Roasted and Crushed White Cumin 1 tbsp Crushed Coriander 1 tbsp Finely Sliced Green Chilies 4 Finely Chopped Ginger 2 tbsp Lemons 2 Fresh Cream 1 packet Oil    ½ cup METHOD In a pan add ½ kg boneless chicken pieces, 2 crushed onions, 1 tbsp ginger garlic paste, salt to taste, 1 tbsp crushed red chilies, 1 tbsp roasted and crushed white cumin and 1 tbsp crushed green coriander and cook it.When chicken is done and water evaporates then add ½ cup oil and cook it.Then add 4 finely chopped green chilies, 2 tbsp finely chopped ginger and 2 lemons (lemon juice) and cook more.Then add 1 packet fresh cream and put it on simmer for 5 minutes.

INGREDIENTS Chicken    14-16 pieces Green Chilies     10-15 Green Coriander    1 bunch Garlic Cloves     6 Ginger Garlic Paste       1 tbsp Chopped Onions       ½ Yogurt     ½ cup Crushed Black Chilies    ½ tbsp Lemons        2 Crushed and Roasted Cumin 1 tbsp Butter      1 tbsp Salt      to taste Oil       as required METHOD In a pan, heat oil and add 3 chopped onions and fry them until golden brown. Now take them out and keep them aside.Now add 14-16 pieces of chicken and 1 tbsp ginger garlic paste and cook until the water evaporates. Put 6 garlic cloves and 1 bunch green coriander and blend them together and make chatni.Now add chatni in the chicken and ½ cup yogurt and cook...

INGREDIENTS Chicken    ½ kg Tamarind      250g Water     ½ liter Brown Sugar      50g Rice Flour        ½ cup Roasted Carom Seeds     1 tsp Salt          1 tsp Black Pepper       ½ tsp Crushed Red Chilies      2 tsp Roasted Cumin      2 tsp Roasted Dry Ginger      ½ tsp Corn Flour       2 tbsp Potatoes      4 METHOD Slice ½ kg chicken and 4 potatoes. Now add½ cup rice flour, ½ cup black pepper and ½ tsp salt and mix it properly and deep fry it in heated oil.First add ½ litre water in 250g tamarind and soak it for 2 hours and then drain it and take out the seeds.Now add 1 tsp salt and ...

Ingredients *.1 kg bhindi (Okras/ladies’ fingers) of a uniform size, washed and wiped dry-- should be tender and green *.1/2 cup (100 g) salt *.1 tbsp haldi (turmeric) *.1/4 cup powdererd dhania (coriander) *.2 tbsp chilli powder *.2 tbsp roasted and powdered jeera (cummin seeds) *.5 cups (1200 g) vinegar mixed with 2 tbsp salt *.A sterilised jar *.Some thread to tie the okras Preparation *.Mix together the salt, haldi, dhania, chilli powder and cumin powder. Keep aside. *.Cut off the top of the okras and slit lengthwise on one side, to make an opening to stuff the 'masala'. *.Mix a little bit of vinegar into the masala, to dampen, and stuff into the okras and tie each with a string, to keep the filling intact. *.Layer the bhindis into the jar, pour the vinegar over to cover and sun for 3-4 days. Eat after a week.

Ingredients 2 green Simla Mirch diced (Capsicums/bell peppers) 2 Potatoes diced 2 Tsp Chili Powder 1 Tsp turmeric 1 Large tomato chopped 1 tsp oil Salt to taste Directions In a deep pan or wok, heat oil, when hot add the potatoes and stir till they are half cookedAdd turmeric, chili powder and chopped tomato. Stir and let it cook on medium heat for 5 minsAdd simla mirch, salt to taste and cook covered till the vegetables perfectly cookedServe hot with dal chawal or rotis.

Ingredients Green Corriander (1/2 a bunch) Green chillies 9 Garlic (12 pieces) Yogurt (1 cup) Salt 1/4 tsp Preparation Put all the above ingredients in the Blender except salt and blend.Now put this chutney into a bowl and add the salt. Enjoy!!! Can be used with bbq,karahi,beef,mutton

Ingredients Fish 1 kg Turmeric 1/2 tsp Salt 1/2 tsp Ginger garlic paste 1 tbsp Tomatoes 250 gms Fenugreek seed 1 tsp Fenugreek leaves 1/2 tsp Red chilli flakes 1 tsp Whole coriander 1 tbsp Green chillies 6-7 Coriander leaves 1/2 bunch Julien ginger for garnish All spices powder 1 tsp Oil 1/2 cupBuy These Ingredients Directions 1.Heat oil and add fenugreek seed and fry. 2.Add ginger garlic paste, salt, red chilli flakes, crushed coriander and cook. 3.Put fish pieces and cover let it cook till tender. 4.Now add fenugreek leaves, all spices powder, coriander leaves and green chillies. 5.Add water just 1 cooking spoon cover lid and simmer. 6.Garnish with juline ginger serve hot.

Ingredients Beef 1 kg Garlic(paste) 2 pods Salt1, 1/2 tsp Ginger(chopped) 1/4 cup Butter 4 ounces Oil 1/2 cup Green chillies12 RedChilli powder1 tspWhite pepper powder 1 tsp Yogurt (whisked) 1/2 cup Tomatoes (chopped) 2 GreenCardamoms 8 Black Cardamoms 5 All-spIce1 tsp Coriander leaves (chopped) 1/2 bunch Method / Tarika Put 1, 1/2 kg water, beef, garlic (keep 1 tsp aside) and 1 tsp salt in a pot. Cover with a lid and let it cook. Add butter and oil when a little water is leftin the beef. Add ginger, 1 tsp garlic, green chillies, 1/2 tsp salt, red chillies, white pepper powder and yogurt. Let it cook. When the yogurt dries up, add tomatoes. Grind green and black cardamoms into a paste and add 1/2 tsp into the pot. Add all-spice and fry till oil separates from the curry. Add coriander leaves and take off flame. Serve hot.

Ingredients Chick peas 1/2 kg Oil 1/2 cup Onion sliced 1 Tomatoes 3-5 Yogurt 1 cup White cumin 1 tbsp Red chili powder 1 tsp Black pepper powder 1/2 tsp Turmeric 1/2 tsp Coriander powder 1/2 tsp Garam Masala 1 tsp Chat Masala 2 tsp Salt 1 tsp Chicken stock 2 cups Boiled eggs 4 Directions 1.Soak chickpeas over night with water and boil with little bit salt.2.Take a hand full of boiled chick peas and blend them in a blender.3.Heat up oil in a pan and fry onions till golden brown. 4.Add white cumin and tomatoes in the cooking pan. Cook till tomatoes are tender. 5.Add black pepper powder, red chili powder, turmeric, salt, coriander powder, garam Masala, chat Masala, chicken stock and green chilies. 6.Add yogurt and cook for some time. 7.Add blended chick peas as well as boiled chickpeas in the cooking pan, blend and mix with spoon.8.Add 1 cup water and cook till it turns out in gravy. 9.Garnish with boiled sliced eggs and serve.

Ingredients ½ cup ofChick Pea Flour (Besan) ¼ cup ofChaarmaghaz(combination of 4 types of seeds including watermelon and cantaloupe. Can be found at any Pakistani/Indian grocery store.) ½ tsp.Cardamom Seeds (Ilaichi Ke Daanay) ½ cupAll-Purpose Flour (Maida) 1 cupSugar 1 cupClarified Butter (Ghee) ¼ cupMilk ¾ cupWater Method Cook water, milk and sugar to 240º F to make syrup. Set heat to low In a separate pan, mix Ghee and Besan,and flour. Turn on heat. Cook it on low heat till the flour turns light brown. Add half of the mixture to syrup. Stir till well mixed. Add the remaining half. Stir till well mixed. Beat the mixture with a fork till it forms flakes. Turn off heat. Stir in cardamom powder. Put it in a deep cookie pan while still hot. Sprinkle the nuts over the surface. Press the ingredients with spatula. Let it cool.

It is very useful in stomatch ache,indigestion,acidity and gas trouble. Preparation Time:15 mins Cooking Time:10 mins Makes 1 bottle Ingredients 2 tbsp carom seeds (ajwain) 2 tbsp cumin seeds (jeera) 2 tbsp fennel seeds (saunf) 2 tbsp dill seeds (suva dana) 1 tbsp fenugreek (methi) seeds 1 tsp rocksalt 1 tsp black salt (sanchal) 2 tsp asafoetida (hing) Method 1.Heat a non-stick pan, add the carom seeds, cumin seeds, fennel seeds, dill seeds and fenugreek seeds and dry roast on a medium flame for 3 to 4 mins. 2.Remove from the flame, add the remaining ingredients and mix well. 3.Blend in a mixer too a smooth powder. 4.Store in an airtight jar. 5.Take 1/2-1 tsp after meal or if necessary anytime.

Chicken tawa tikka is a quick version of chicken tikka, if you dont have charcoal barbecue grill accessible, then this is the best way to make barbecued flavoured chicken tikka, do try this and enjoy Ingredients 1 chicken skinless 16 pieces 1 big lemon (squeezed) Some oil MASALA Some salt Some red chilli powder ¼ tspn turmeric 1 dried red chilli ½ tspn carom seeds ½ tspn nigella seeds (kalonji) 2 – 4 black peppercorns ½ tspn dry coriander ½ tspn cumin seeds 1 big cardamom 1 piece of bay leaf 2 curry leaves ½ tspn methi dana A pinch of crushed Kasoori methi Procedure Combine all the masala ingredients in spice blender and make fine powder.-Take it out in a bowl and add lemon juice.-Place chicken pieces in a mixing bowl and add this mixture.-Coat well and keep aside For 8 hours.-Heat some oil on tawa* (Flat pan), and place half of the chicken pieces on it and on low heat cook them.-When they slightly changes their colour and no wat...

INGREDIENTS 1 lb of boneless skinless chicken thighs, cut into 1 inch chunks Marinade for Chicken: *.2 heaping TBS plain yogurt (I use non-fat greek yogurt) *.Juice from ½ lemon *.½ tsp turmeric powder *.¼ tsp cayenne pepper (or less if you wanta milder dish) *.¼ tsp black pepper *.¼ tsp garam masala (an Indian spice blend available at most supermarkets and online) *.a pinch of salt Ingredients for the sauce (“the masala”): *.1 TBS vegetable oil *.1 TBS butter *.3 cardamom pods, smashed lightly (optional-not necessary if you have garam masala but I add it) *.2 cloves (optional-not necessary if you have garam masala but I add it) *.1 inch stick of cinnamon *.1 large onion (preferably sweet), finely diced *.1 tsp salt (or to taste) *.1 TBS grated ginger *.1 TBS crushed garlic *.1 TBS ground cumin *.½ TBS ground coriander *.¼ tsp cayenne pepper (or more if you want it spicy) *.4 plum tomatoes, pureed (or you can usea 14....

Ingredients : Boiled Channa/ Canned Garbanzo beans- 250 g (If you are boiling channa at home, reserve the liquid) Onions- 5 medium, finely sliced Tomato-2, medium Red chilli powder-1 - 11/2 tbsp Turmeric powder-1/4 tsp Coriander powder- 2 tbsp Garam masala- 1/2 tsp Ginger garlic paste-2 tbsp Coriander leaves, chopped- 1 cup Tamarind- size of a lime (soaked in water) Oil- 1/2 cup Salt-to taste Method : *.Heat oil, add in the onions and saute till transparent.*.Add in the ginger garlic paste and saute for 1-2 mins.*.Add in the chopped tomatoes and cook till nice and soft.*.Lower the flame and add in the powders and mix well.*.Cook till the masala leaves oil on the sides of the pan.*.Add in 3/4 cup of chopped coriander leaves and boiled channa.*.Mix well and add in the liquid. If you need more gravy, add some water and mix well.*.Squeeze the pulp from the soaked tamarind and add it to the gravy. Let it boil.*.Once the obtain the required consistency , switch off the flame .*...

Ingredients : 2 tbsp garam masala 2 tbsp ground cumin 1 tbsp coriander powder 4 tsp paprika (you can use Kashmiri Mirch) 2 tsp Kasuri Methi /Dried Fenugreek Leaves 1 tsp turmeric 1/2 tsp red chilli powder Method : Combine all the ingredients above using a whisk/spoon/coffee grinder and store it in an airtight container. It stays fresh for 4-6 weeks

Ingredients : Boiled egg -2 nos Chilli powder /Pepper powder - 1teaspoon Curry leaves- 1 Oil -2 tablespoon Salt-as per your requirement Directions : Cut the egg into small pieces.Pour oil into a pan.When the oil becomes heat put the eggpieces and curry leaves to it and fry it till it turns golden brown.Add salt to taste.Turn off the flame and add chilli powder or pepper powder.Serve hot. Footnotes : Either pepper powder or chilli powder can be used. For small kids, no need touse chilli powder or pepper powder.Just salt is enough for them.

Ingredients Cauliflowers 800 gm Chaat masala 4 tsp Cooking oil 30 ml Cucumber, sliced 1 Gram flour (besan) 60 gm Lemon 2 Oil to fry Red chilli powder 2 tsp Salt to taste Tomato wedges 8 Directions 1.Break the cauliflower into florets, wash thoroughly then dry 2.Marinade the florets in a mixture of salt, chaat masala and lemon juice for 30 minutes. 3.Make a smooth batter of the gram flourwith 120 ml water 4.Season with salt and red chilli powder. Heat oil in a frying pan 5.Dip the florets into the batter and fry in the hot oil over a low flame. 6.Remove. Once the florets are cool, cut into pieces. 7.Put on skewers and roast in a tandoor for 5-6 minutes till golden brown or roast in a preheated oven at 275 ºF for 10 minutes 8.Baste with oil while roasting 9.Remove from skewers and serve with sliced cucumber and tomato wedges.

Ingredients 5-6 medium sized potatoes boiled and chopped into big chunks or 10-12 red baby potatoes boiled and halved For the marinade 5-large cloves of garlic grated 1/4 cup thick Greek yogurt 1/4 cup tomato paste 3 tablespoons coriander cumin powder 2 teaspoons red chilli powder 1 teaspoon turmeric powder 2 teaspoons fennel powder 1 teaspoon black pepper powder 2 teaspoons tandoori masala or garammasala salt to taste For tempering 1/2 teaspoon each of mustard, cumin and fennel seeds, kalonji pinch of hing, 2 slit green chillies and 5-6 curry leaves One tablespoon olive oil and one teaspoon ghee for cooking Method Mix all the ingredients of the marinadein a large bowl. Add the boiled potatoes in it. Mix well and let it sit for about half and hour. Heat a non stick pan and add oil and a teaspoon of ghee to it. Once it heats up add the mustard, cumin, fennel seeds and kalonji. Cover the pan as the seeds willsplutter. Add the green chillies, curry leaves and hing...

Ingredients Green Peas - 1  cups Tomato - 1 Chilli powder - 1 tsp Salt - as needed Oil -  as needed Method 1. Cut tomato into pieces. 2. Boil peas with water in a vessel and when half cooked, remove the vessel from the stove. 3. Strain water and set aside. 4. Heat oil in a frying pan. 5. Add chilli powder, salt, boiled peas and stir on a medium flame 6. When the peas are fried, add tomato, mix well and remove the pan from the stove.

Ingredients : 2 medium potato 2 tablespoons corn starch 1 teaspoon salt 1/2 teaspoon dry mint powder (sukha podina) 1/4 teaspoon black pepper (kali mirch) 1/4 teaspoon ground red pepper.1/8 teaspoon citric acid (tatri) Oil to fry Method : 1.Peel the potatoes wash and cut into French fries. 2.Mix the salt with potato and let it sit for about ten minutes. 3.Drain the salt water well and lightly pat dry. 4.Mix cornstarch, salt, mint powder, citric acid, red andblack pepper together. 5.Sprinkle the spice mix over potatoes and mix well so all the fries are covered with spices 6.Heat the oil in frying pan on medium high heat. 7.The frying pan should haveat least 1 1/2 inch of oil. To check if the oil is ready, just put potato strip in frying pan. Potato should sizzle. 8.Fry the fries till they become gold in color all around, turn the fries a fewtimes while frying. 9.Remove fries from oil and place on paper towel. 10.Serve hot and enjoy! Variations 1.Replace dry mint with...

Ingredients Mutton 1/2 kg Yogurt 1 pao Ginger garlic paste 2 tsp Ginger 1 piece Cumin seed (roasted+ground) 1 tsp Whole coriander (roasted+ground) 1 tsp Coriander leaves Turmeric 1/2 tsp All spices powder 1/2 tsp Black pepper 1 tsp Fresh cream 2 tsp Oil 1/2 cup Tomatoes 1 pao Green chillies 3-4 Onion 1 Salt to taste Instructions Heat oil in a pan put ginger garlic paste andonion fry till onion become pink.Put mutton and cover lid let it cook on slight flame with out water till tender.Add tomatoes cook more till tomatoes get soft.Add turmeric, salt , black pepper cook 2-3 minutes and add yogurt.When mutton get dry add roasted and ground cumin seed, coriander green, chillies and all spices powder.Add fresh cream and green coriander leaves and serve.

Ingredients 1 kg beef cubes  (preferably undercut) ½ kg tomatoes (chopped) 1 Ts garlic paste 2 tea spoon ginger thin sliced strips. 2 Ts red Chile powder 4 large green chilies (cut lengthwise) 3 table spoon oil 1 tea spoon salt 1 Ts garam masala 2 Ts fresh coriander leaves Instructions Apply the garlic paste and salt to the beef cubes and leave aside.Heat oil in akarahi, add the ground red chilies and fry to a brown in color. Then add the chopped tomatoes and cook it for a while.Add the beef cubes and cook till the cubes are tender. When water dries up, fry the fillets for a few minutes and remove from fire. Sprinkle garam masala.Heat one tablespoon oil and fry green chilies into it. Garnish with chilies and coriander leaves and serve hot withnaa

Ingredients 4 medium size potatoes 4 medium size tomatoes 2 onions 2 tsp coriander seeds 1 tsp cumin seeds 2 tsp sesame seeds 3-4 green chillies 8-10 cloves garlic 1 small piece chopped ginger 1 bunch chopped coriander leaves 2 Tbsp oil Salt Water Method Boil, cool and peel the potatoes. Dice them into small pieces.Boil, cool and peel the tomatoes and grind to a fine puree.Finely chop onions and three to four green chillies.Dry roast coriander, cumin and sesame seeds. Allow it to cool and grind.Blend garlic, green chillies, ginger, coriander leaves, water and salt to a fine paste.Heat oil, add chopped onions and tomato puree , cook on low heat. Then add the coriander garlic paste and saute for some time.As the fat starts separating, add the potatoes and two heaped teaspoons of the dry masala (coriander, cumin and sesame that has been dry roasted and ground earlier)When the potatoes are cooked, serve hot.

Ingredients • 1 kg Chick Peas (Safayd Chanay). • 1 cup Red Pulse (SurkhMasoorDaal). • 1 tbsp Red Chilies (Powder). • 1 tbspSalt(you can increase / decrease as per your taste). • 2-3 literWater. • 2 Medium SizedOnions. • 1 tspGingerPaste. • 1 tspGarlicPaste. • 2 tsp DryFenugreekLeaves (Kasuri mathi). • 4-5 Green Chilis. • 2-3 tbspCorianderPowder. • 1 tsp Cumin Seeds. • ½ tspBaking soda. • 15-20 Red Whole Chilies. • 1 tsp All SpIce(Garam Masala). • 5-6 tbsp CookingOil. Method Soak the Chick Peas for overnight with soda and salt & Soak Red Pulse in water forhalf an hour. Drain out the water and put Chick Peas, Red Pulse in a cooking pot and add 2-3 liter Water.Add Salt in the above mixture & cook for 2-3 hours. Now add in Baking Soda, Red Chilies & All Spice Powder in the semi cooked mixture. Now add dry Fenugreek Leaves, Ginger Paste, and Garlic Paste & s...

Ingredients : 3-5 tablespoons of sunflower oil 3 lbs. chicken with bone, cut into 1½-2 in pieces 4 cloves garlic, minced 2 + 2 inch knob of ginger root, minced + julienned 4 vine-ripened tomatoes, finely chopped 2+2 green thai-bird chilies, chopped into discs ¼ teaspoon turmeric powder 1 teaspoon salt Handful fresh coriander, stems finely chopped, leaves reserved and set aside Karahi for wok (preferably 12-14 in) Preparation : *Placekarahion medium heat and add 3-5 tablespoons of oil;*To the hot oil, add the minced garlic and stir for 1 minute till it turns golden;*Add ginger and fry for another minute or two;*Turn the heat to high and add the chopped tomatoes, salt and turmeric powder;*Stir fry the tomatoes till the water evaporates and the mixture looks jammy. This should take around ten minutes. If the tomatoes start to scorch, turn the heat down a bit;*When the mixture has thickened and reduced by more than half, add the chicken and chopped chilies and continue...

Ingredients : 250 gm chickpeas 5 tea bags 75 ml oil 3 gm cardamom 100 gm onions 50 gm ginger garlic paste 100 gm tomatoes 20 gm crushed cumin powder 20 gm coriander powder 15 gm chilli powder 50 gm channa masala 5 gm garam masala 10 gm coriander leaves 10 ml lemon juice 10 gm chaat masala Salt Ingredients : Soak the chickpeas overnight and boil them with the tea bags. Chop the onions and the coriander leaves. Puree the tomatoes. Heat oil, add cardamoms, mix in the onions and saute until golden. Add ginger and garlic. Saute for about 2 minutes. Mix in the tomatoes and continuing sauteing. Add all the powders and the salt. Cook the mixture for another 5 minutes, stirring constantly. Add the chickpeas and boil, mashing a few grains with the spoon. Mix in the rest of the ingredients and simmer for 10 minutes. Serve garnished with coriander leaves, green chillies and tomatoes. Method Key Ingredients: Chickpeas, Onion,

Ingredients : Lentils (mash ki daal) 250 gram Ghee 1/2 cup Butter 100 gram SlIced Ginger1 tsp SlIced onion 1 Whole red chili 6 Green chili 6 Chopped Garlic 1 tsp Crushed black pepper 1/2 tsp Cumin powder 1 tsp White cumin seed 1 tsp Mint 1 bunch Coriander 1/2 bunch Water as required Salt to taste Whole spIce powder to sprinkle Method / Tarika : Sauté onion and then add ginger and garlic.Then add lentil.In lentil add 1/2 kg water, whole red chili, black pepper, and cumin, salt and let it cook.When lentil is done and gets tender, in another pan golden brown onion in ghee and butter.When brown, pour the onion with butter and ghee on the lentil.Takeout in a platter, sprinkle whole spice powder, garnish with green chili, coriander,mint and serve hot with naan or chapatti.

Ingredients 2 cups sabut urad dal 8 cups water 2 Tbsp salt 1 Tbsp ginger, finely sliced 2 Tbsp butter 1 Tbsp oil 2 tsp shahi jeera 1 tsp kasoori meethi 2 cups tomato puree 1 tsp chilli powder 1 tsp sugar 1.5 cups cream Green chillies, slit lengthwise for garnishing Method To the daal, add water, 1 tbsp salt and ginger. Cook until daal becomes tender.In a heavy based pan, heat butter and oil. Add shahi jeera and kasoori methi. When they begin to splutter, add tomato puree, remaining salt, chilli powder and sugar.Stir-fry over high flame, till the oil separates.Add cooked daal and bring to boil. The consistency should be such that the daal should move around freely when stirred, otherwise add a little water.Leave to simmer, uncovered, till well blended. Stir-in cream and once it gets heated through, serve immediately, garnished with green chillies

Ingredients : Basmati Rice- 1 1/2 cup Cardamom- 2 nos Bay Leaves- 2 nos Cinnamon Stick- 1 large Cloves- 2 nos Sliced Onion- 6-7 nos( big) Peas- 1 cup Carrots- sliced into 1 inch length(2 nos) Beans- thickly chopped(5 nos) Cashew nuts and Kismis for Garnishing Ghee - 3 tbspn Ginger-Garlic Paste Corriander Leaves for garnishing Directions : In a large deep bottomed kadai, add ghee ad shallow fry sliced onionsAdd ginger-garlic paste and cook wellNow add all the sliced vegs and cook until half cookedNow add the basmati rice and saute well until the rice starts cracking(sound)Pour hot water and add all the spices to it. mix well and add salt for tasteCover and cook until the water z fully absorbed and pulao z doneLast garnish with fried sliced onion, cashew nuts and kismisFinally garnish with corriander leaves and serve hot.

Ingredients : 500g fish pieces of any type 150g oil 8g ajwain(carom seeds) 45 ml cream 10g cumin seeds powder 10g garam masala 20g garlic paste 20g besan flour 30 ml lemon juice 5 tbsp mint or coriander chutney 1/2 tsp white pepper powder 1onion, chopped in circles. 60g yogurt Salt to taste Method : Mix cream,garlicpaste,ajwainseeds, white pepper powder,cumin seedspowder, garam masala, lemon juice,salt,mintor coriander chutney, besan flour in yogurt.Add fish pieces to the above mixture and soak them for about 3 hours.Heat oil in a pan, fry fish pieces on both sides.Serve with onions, which are chopped in circles.

Ingredients : Butter 1 tbsp Minced garlic 2 cloves Sun-dried tomatoes (chopped) 1/2 cup Chicken stock 1 cup Cream 1 cup Boneless chicken breast halves ½ kg Salt to taste Pepper to taste Oil 2 tbsp Chopped fresh basil 2 tbsp Dry fettuccini pasta 8 ounces Method : Melt butter; add garlic and sauté. Add the tomatoes and 3/4 cup of the chicken stock,boil. Simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon. Sprinkle the chicken with salt and pepper on both sides. Heat oil and sauté chicken. Press on chicken occasionally. Cook for about 4 minutes per side or until the meat is no longer pink inside. Transfer to a plate, cover and keep warm. Boil 1/4 cup chicken stock. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste. Meanwhile, bring a large pot of lightly salted water to a boil...

Ingredients : Salt Oil Potatoes, Vinegar Grounded red chilies and grounded zeera Method : 1.Cut the potatoes in long slices like French fries and put them in cold freezing water with a little salt in it for half an hr. 2.Deep fry the potatoes. 3.Dry the oil from the potatoes and heat very little oil in a frying pan 4.Add zeera vinegar and red chilies in it and put the potatoes in 5.Add salt if needed. 6.Stir until all is absorbed in the potatoes. 7.Serve hot

Ingredients : 4 large potatoes,peeled and cut into 1/4 inch thick fries 1/4 cupvegetable oil 1/4 cup tomato-vegetable juice cocktail 1 table spoon chili powder 1 tea spoon ground cumin 2 tea spoons dried onion granules 1 tea spoon garlic powder 1 tea spoonvcayenne pepper 1 tea spoon white sugar 1 table spoon salt Directions : 1.Preheat an oven to 375 degrees F (190 degrees C). Grease a large baking sheet. 2.Fill a large bowl with cold water, add the potatoes, and allow to soak for 10 minutes. 3.Whisk together the oil, vegetable juice cocktail, chili powder, ground cumin, onion granules, garlic powder, cayenne pepper, sugar, and salt in a large bowl. Drain the potatoes, and pat dry with paper towels. Toss the potatoes with the oil and spice mixture; stir until evenly coated. Arrange fries in a single layer on the prepared baking sheet. 4.Bake fries in preheated oven for 20 minutes. Turn and continue to bake until browned and crispy, about 20 additional minutes.

Ingredients Potato 2 Garlic 1 tsp (minced) Carom seeds ½ tsp Red chili powder ½ tsp Cumin ½ tsp Salt ½ tsp Corn flour 2 tbsp Oil for frying Directions 1.Wash the potatoes, peel and cut them into thin strips. 2.In a bowl mix together the minced garlic, carom seeds, red chili powder, cumin, salt and corn flour. 3.Coat dry masala over potato strips. 4.Deep fry the potato strips until golden brown and tender. 5.The spicy french fries are ready to serve.

Ingredients 1 cup Clarified Butter (Ghee) 2 cups freshCoconut(shredded) 3 cupsSugar 4 cupsWhole Milk1) Method Add all the four above mentioned ingredients to a deep non stick vessel.2)Allow the milk to boil on low flame stirring the contents occassionally.3)Once the milk starts thickening, check if the mixture has attained the required consistency (A simple test is to wet your hand, put some mixture on the palm and see if you can roll it up into a ball.4)If you cannot, then wait for some more time before you can try it out again).5)Keep stirring the contents throughout the whole process Once the consistency is right, pour the mixture on to a greased tray (greased with ghee or butter). Cut the mixture into squares and allow it to cool.

Ingredients ½ Kg. chicken 3-4 tomatoes–chopped 1 onion-chopped (optional) 3-4 wholegreen chilies ¼ tsp crushedblack pepper (Kali Mirch) ½ tsp. salt (adjust to taste) 3 tbs. oil 1 tsp garlic (Lehsan) paste ½ tsp.ginger (Adrak)paste Instructions Remove skin of tomatoes.In a pot add chicken, garlic (Lehsan), ginger (Adrak) and salt. Cover and cook on low heat till the water from the chickenhas dried and chicken is half cooked.Add oil, tomato, green chili and onion. Cover and continue cooking. When the water dries and chicken is tender add the black peppercorn (Kali Mirch), stir and remove from heat.Serve with naan or boiled rice.

Ingredients 250 g -Carrots 150 ml - whiteVinegar 2 tsp - salt 2 tsp - chilli flakes 2 tsp -Sugar Method Chop carrots into 2-3 inches long fingers. Spread them out in a tray and allow them to dry nicely for a day.Put them into a dry sterilised bottle. Add 1 tsp salt and 1 tsp sugar.Pour vinegar on top and let it stand for a couple of days.Shake the closed bottle once in a while.After two days, drain the vinegar and add 1 tsp sugar, 1 tsp salt and 2 tsp chilli flakes.Close the bottle tightly and shake.Let it stand for another couple of days. It is now ready to eat.You could adjust the seasonings to taste.Keep the bottle in the refrigerator or a cool, dark place.

Ingredients : 5 cups of peeled garlic cloves (~ 2 pounds of peeled garlic) 1/3 cup of split mustard seeds (Rai ) 1/4 cup of crushed Fennel seeds (Sauf) (optional) 3/4 cup of cayenne pepper (you can use more if you like spicy) 1/2 cup of Paprika powder 1/4 cup of salt 1 tablespoons of turmeric powder 2 tablespoons of mango powder 1/2 tablespoon of Asafetida 1 and 1/2 cup of vegetable oil Method : Take the peeled garlic cloves in a deep bowl.* Pour all the spices on to garlic cloves.* Heat oil on stove until very hot.* Carefully pour hot oil on spices and garlic cloves.* Keep mixing as you pour oil.* Pour all of the oil so he pickle is submerged in oil.* Let it cool in the bowl.* Transfer in a glass jar.* Keep the jar at room temp for few days, you can keep in hot sun for few days covered with muslin cloth. (make sure it does not rain) Keep mixing it in between.* Garlic will become somewhat soft in three to four days of hot sun exposure. All the spices will be nicely blended ...

PYAAZ KA ACHAR (Onion pickle) RECIPE Ingredients : 1 cup Mustard oil 4 tbsp Black mustard seeds 2 tsp red chili powder 1 tsp ground turmeric 3 tbsp vinegar 2 1/2 tbs. sugar 1/2 tbs. salt 3 tbsp dry mango powder 15-18 green chilies 30 cloves of garlic (peeled) 11/2 tbs. Ginger (crushed) 900 gms Onions (sliced) 1/2 tsp ascorbic acid Preparation : *.Heat oil to smoking point, then set aside to cool. *.Grind or blend the mustard seeds, chili powder, turmeric, vinegar, sugar, salt anddry mango powder together to make a paste. *.Add this paste to the oil, then all the other ingredients. *.Stir to mix well and store in sterilized jars covered with a film of oil. *.Keep for 3-4 weeks refrigerated.

French Fries easy and crispy Ingredients : Serve with tomato sauce *.2 large potatoes *.salt to taste *.1 tbsp cornflour *.oil for deep frying Method : Peel the potatoes. Cut them into thick slices and further cut into finger sized pieces and keep them soaked in water for 5-10 minutes. After drain off all water and spread corn flour on the potatoes and mix well. Now heat oil in a pan and deep fry in medium hot oil till golden and crispy. Now drain and place on absorbent paper and add salt and mix. Serve hot with tomato catchup or chat masala or with both.

Ingredients : 1 cup shell pasta or micrones 1 can of pineapple 1 meduim size apple 1/2 cup of boiled corn 5 tablesp of mayonese 5 tablesp of cream 1 tablesp of sugar or instead u can use pineapples syrup for sweetness Preparation: 1. boil pasta 2.cut apple and pinapple in small cubes 3.add all the ingedients in a bowl.if u are using sugar than dont add pineapple syrup 4.russian salad is now ready to serve.

Ingredients 1/3 cupgarlic (lehsun) cloves, peeled 1/4 tspturmeric powder (haldi) 2 tbsplemon juice 1 tbspchilli powder 1 tspjaggery (gur), finely chopped 3 tbspmustard (rai / sarson) oil 1/2 tsp salt To Be Ground Together For The Masala 2 tsp split mustard seeds (rai na kuria) 1/4 tsp split fenugreek seeds (methi na kuria) 1/4 tsp cumin seeds (jeera) 1/4 tspcrushedcoriander (dhania) seeds 1/4 tspasafoetida (hing) Method1.Heat the oil in a kadhai, add the garlic cloves and turmeric powder and sauté over slow heat for approx. 3 to 4 minutes or till they are soft, while stirring continuously.2.Add the lemon juice and cook for more 2 to 3 minutes.3.Add the chilli powder, jaggery and salt and cook for another 2 to 3 minutes or till the jaggery has dissolved.4.Add the masala powder and mix thoroughly and cook for a minute.5.Remove from the fire, cool and bottle in a sterilised glass jar.6.Store in a cool dry place. This pickle is ready for the table after 1 week.

Ingredients Original recipe makes1 pint 1/2 pound garlic, peeled 1 largered bell pepper,chopped 2 cups distilled white vinegar 2/3 cup white sugar 1/2 tea spoon ground dry mustard 1/2 tea spoon celery seed Directions1.Place garlic cloves in a medium bowl, first cutting the large cloves in half. Mix in the red bell pepper.2.In a large saucepan over medium high heat, place the distilled white vinegar and white sugar. Wrap ground dry mustard and celery seed in a spice bag, and place in the liquid mixture. Bring to a boil. Boil5 minutes. Stir in garlic and pepper. Continue boiling 5 minutes. Remove from heatand discard spice bag.3.Place garlic and peppers in sterile containers to within 1 inch of the top. Fill with remaining liquid to within 1/4 inch from the top. Seal and store in the refrigeratorapproximately three weeks before serving.

Sweet & Spicy Chili Sauce Recipe Ingredients: 3/4 cup of Sugar 1/2 cup Rice Vinegar (you can substitue with white vinegar, but it’s stronger) 1/4 cup of water 1 tbsp finely minced garlic 1 tbsp crushed red pepper flakes 1 tbsp or less Siracha/ Hot sauce (optional) 1 tbsp of cornstarch 1 tbsp of cold water (to dissolve the cornstarch) 1/2 tbsp fish sauce (or 1/2 tsp salt if you don’t have any) Method:- Start with 3/4 cup of sugar in a small sauce pan.- Add the rice vinegar and water to the sugar and turn the heat to a medium high. Bring the sugar solution to a boil while stirring, until the all the sugar is dissolved.- Add the finely minced garlic and crushed red pepper.- For some extra heat and color you can add some siracha or hot sauce to it. I like itto have a little zip to it after the initial sweet flavor. Let the sauce simmer bubblefor a few minutes until it thickens slightly and all the flavors blend in.- In the meantime, dissolve 1 tablespoon of corn startch in a tab...

Steam Roast Chicken Ingredients- 1whole chickenor cut into 4 pieces-1 cupplaincurd-1 tbsp.gingerpaste- 1 tbsp.garlic paste- 1 tsp.whole zeera- 1 tsp.garam masala- 1 tsp. saltor to taste-1 1\2 tsp.red chilly powder,or to taste-1\2 tsp.black pepper-2 tbsp.lemon juice 1.Wash and prick the chicken well with the help of a fork or else make cuts (as shown in the picture) on the chicken with the help of a knife. 2.Mix all the Ingredients and make a creamy paste. Apply on thechicken vigorouslyand marinate forseveral hours orover night in the fridge. 3.Now put the chicken in a steamer or put a big strainer upside down over boiling water in apan and put the chicken over it.Cover it and let the chicken cook in steam for about15-20minutes or till done. 4.Remove the Lid your simple yet deliciousSteam Roast will be ready to serve. To go with it isAllobukharya ki chutneyandNan. Variations:Heat 1\2 cup oil in a karahi or deep fryer over high heat and fry the chicken, until golden brown, abou...

1947 Tabasco Sauce Recipe Ingredients: 36 Tabasco peppers -- or other long hot red peppers 1 clove garlic 1 tablespoon sugar ½ teaspoon salt 1 teaspoon horseradish 1 cup hot vinegar 1 cup water Directions: Add water to the peppers and garlic. Cook in a medium pan until tender, then press through fine sieve. Add all other ingredients and simmer until blended. Pour into hot ball jars; seal at once. The sauce may be thinned - as used - with either vinegar or salad oil. From : The Ball Blue Book Vol. X, 1947 Shared By: Pat Stockett