The Chef

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