Malai Kofta

*. INGREDIENTS:>

      For the koftas:>

      2 cups peeled and diced

      boiled potatoes

     1 cup mixed vegetables
     (carrots, beans, peas, sweet
      corn) boiled

     1 cup paneer cubes

     2 tbsps of thickened/ heavy/
    double cream

    1 tsp cumin powder

    1 tsp coriander powder

    1/2 tsp red chilli powder

    1/2 cup chopped nuts
    (almonds, walnuts and
    cashewnuts)

   1/4 raisins chopped fine

   Salt to taste

   Vegetable/ canola/

   sunflower cooking oil to fry the koftas.

*. For the sauce:>

3 tbsps vegetable/ canola/

sunflower cooking oil

2 large onions quartered

2 tomatoes quartered

2 tbsps garlic paste

1 tbsp ginger paste

2 tsps coriander powder

1 tbsp cumin powder

1/2 tsp red chilli powder

1 tsp poppy seeds lightly
roasted and ground into a powder.

3 tbsps nuts (cashews and
almonds) ground into a thick paste.

Salt to taste

2 tsps garam masala.

                 *.Preparation:>

1. Mash the potatoes, mixed vegetables, paneer and cream together. Add the kofta spices to this mash and mix well.

2. The resulting dough should be firm. If not add some more boiled potato. Season with salt.

3. Make this dough into balls and put 1/2 a tsp of the nut and raisin mix in the center of each ball. Roll into perfect rounds.

4. Heat the oil kept aside to fry the koftas, on a medium flame. Deep fry these rounds till pale golden in colour.

5. Drain on paper towels and keep aside. For the gravy, first heat the 3 tbsps of oil in a deep pan and fry the onions till light brown.

6. Grind into a paste along with the
tomatoes, onions, ginger, garlic,
coriander, cumin and red chilli powders.

7. Put this paste back into the pan and fry till the oil begins to separate from the masala.

8. Add the poppy seeds powder and nut paste and fry for another 2-3 minutes.

9. Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy. Mix well. Season with salt.

10. Bring the sauce/gravy to a boil and then reduce the fire to a simmer. Gently add the kofas to this sauce/gravy and cook uncovered for 2-3 minutes.

11. Turn off the fire and sprinkle the garam masala all over the top of the dish. Cover immediately and allow to sit for 5 minutes.

12. Serve with hot Naans (tandoor-baked leavened Indian flatbread) or Jeera Rice .

Chilli Garlic Noodles

               *. Ingredients:>

2 cups boiled noodles

1/4 cup chopped spring onion greens.                                

   1/4 cup schezuan sauce

   1 tbsp chilli oil

   1 tbsp oil

    salt to taste

                 *Preparation:>

1. Heat the oil thoroughly in a large wok or pan.

2. Add the spring onion greens, noodles, schezuan sauce and salt and saute over a high flame for a few seconds.

3. Pour the chilli oil on top and toss well.

4. Serve hot.

*. Tips: It,s a chinese dish, but this is made by Indian styel.

Mutter Chaat( Mutter Snack)

*. Ingredients:>

      1 1/2 cups boiled green peas

      2 tsp oil

     1/2 tsp cumin seeds

     1/2 tsp aniseeds

     A few pinches asafoetida (hing)

    2 green chillies finely chopped

    1/4 cup chopped tomatoes

    1/2 tsp dry mango powder

    1/2 tsp chaat masala

    1/4 tsp sugar

    salt to taste

    1 tsp low-fat butter

    1 tsp lemon juice

    1/4 cup baked sev

    2 tbsp chopped coriander.

                 *Preparation:>

1. Heat the oil in a deep non-stick pan and add the cumin seeds and aniseeds.

2. When the seeds crackle, add the asafoetida and green chillies and sauté on a medium flame for a few seconds.

3. Add the tomatoes, green peas, dry mango powder, chaat masala, sugar and salt and cook for 2 to 3 minutes.

4. Add the butter and sprinkle lemon juice, sev and coriander over it.

5. Serve hot.

*Notes:  Suggested serving size for 100 calories: 1 serving calorie watchers keep your hunger pangs at bay! this desi chaat combines protein and fibre rich green peas with low-fat butter and baked sev.

Soya bean Snack

*. Ingredients:>

              1 cup soyabean

             oil for deep frying

             1/2 tsp chilli powder

             salt to taste

             1/2 tsp chaat masala

             1 tsp baking soda

                   *Preparation:>

1. Soak soybeans in water for 8-10 hrs. While soaking add soda.

2. Drain and dry in the shade for for 1 hour.

3. Heat oil in the kadhai and deep fry till light brown in colour.

4. Drain on an absorbent paper and transfer in a bowl.

5. Add the chilli powder, salt and chaat masala and mix well.

6. While serving you can add finely chopped onions ,lemon juice and finely chopped coriander leaves.

7. Now it,s ready for the serve.

*Tips:  This is very esy dish..& it,s test is delicious.

Soya bean Mashala

*.Ingredients:>

     Soya beans - 3 cups

    Onions(large) - 2 nos(chopped)

    Tomato (medium) - 1 (chopped)

    Ginger - A medium sized

    piece(chopped)

    Garlic paste - 1 tsp

   Corianderpowder - 2 tbsp

   Chillipowder - 1 1/2 tbsp

   Turmericpowder - 1/2 tsp

  Cloves (Grambu) - 2 - 3 nos

  Cinnamon(Karugapatta)(ground)  -      1/4 tsp

   Thick coconut milk - 4 tbsp

   Salt - As reqd

   Oil - 2 - 3 tbsp

   Water - 4 cups

   Curryleaves - A few

                *Preparation:>

1) In a pressure cooker, add soya beans (washed), turmeric powder and 4 cups of water and cook well.

2) . After one whistle, turn the flame off and keep for 15 minutes.

3) Heat oil in a pan or kadai.

4) Add onions and saute.

5) When it turns light golden colour, add tomato and ginger. Fry for 3 minutes.

6) Add garlic, cloves, cinnamon(ground). Mix well and fry for 2 mins.

7) Add chilli and coriander powder and mix well.

8) Add a little water and mix well.

9) Into this masala, add cooked and drained soya beans and mix well.

10) Add 1/4 cup of water. Water left over after cooking soya can be used at this stage.

11) Cover and cook for another 3 minutes.

12) Add curry leaves.

13) Stir well intermittently.

14) Add coconut milk after the gravy becomes thick.
 

15) Serve hot with chappathi, roti, naan or rice.

*Tips:  It,s made by Indian's styel.

Tomato Chutny

*.Ingredients:>

         8-10 big tomatoes (cut into big chunks)

         2 cups sugar

        4 green chillies thinly chopped

        Few curry leaves

       1/2 tsp cumin seeds

       1/2 tsp mustard seed

       2 tbsp dates (khajur) chopped

       1 tbsp tamarind (imli)

       1/2 tsp roasted panch phoron  powder.

       2 tsp oil

                  *Preparation:>

1. Soak the tamarind in the water for about 10 minutes.

2. Take out whole pulp and drain aside.

3. Heat 4 cups of water and add sugar.

4. Stir continue until sugar syrup gets ready.

5. Heat the oil in a non-stick pan, add green chillies, curry leaves, cumin and mustard seeds.

6. Allow them to splutter for few seconds.

7. Now add chunks of tomatoes and stir with the salt.

8. Mix the sugar syrup and tamarind pulp.

9. Stir fry until chatni becomes thick, dark and red in color.

10. Finally add chopped dates, mix well and cook for 3-4 more minutes.

11. At the time of serving, sprinkle roasted panch phoron powder over the chutney and enjoy yummy tomato chutney with rice flour roti or bajra roti.

*. Tips:   1. You may adjust sugar and spices as per your taste.

2. You can garnish this chutney with little amount of chopped coriander leaves.

Badam ka Halwa

*.Ingredients:>

    1/2 cup almonds, soaked overnight

    1/3 cup milk

    4 tbsp sugar

    1/4 tsp cardamom (elaichi) powder

    3 tbsp ghee

    2 to 3 almonds, peeled and sliced

                *Preparation:>

1. Pour 1 cup of boiling water over the almonds. Leave aside for 5 minutes.

2. Drain and remove the skins of the almonds.

3. Puree the almonds with 4 tablespoons of milk to a smooth paste in a blender.

4. Heat the ghee in a non-stick kadhai and add the almond purée. Cook over a slow flame while stirring continuously till the mixture turns golden brown (approx. 15 minutes).

5. Boil together the remaining milk with 4 tablespoons of water, add to the almond mixture and cook for 2 to 3 minutes.

6. Add the sugar and cardamom powder and cook till the sugar has dissolved, while stirring continuously.

7. Serve hot, garnished with the almonds.

Macher jhol(Indian fish curry)

                *.Ingredients:>

       700gms / 11/2 lb white fish fillet

       2 medium Onions

       4 cloves garlic (paste)

       1 tbsp ginger (paste)

       4 tbsp tomato puree

       2/3rd cup water

       Salt To Taste

       1/2 cup ghee

       1tsp white cumin seeds

       1tsp turmeric powder

       1tsp garam masala powder

               *.Preparation:>

1. Cut the fish into medium-sized pieces. Heat the ghee in a frying pan and fry the fish opieces gently for 5 minutes. Drain the fish on
absorbent kitchen paper and set aside.

2. Chop one onion finely and grind the other one. Add the chopped onion to the ghee in the pan and fry until golden.

3. Add all spices and cook stirring for 10 seconds. Now add the grinded onion, garlic, ginger and tomato puree. Fry the mixture until the ghee starts to separate.

4. Add the water and salt. Bring the mixture to the boil. Add fried fish pieces. Reduce the heat and simmer for about 10 minutes.

5. Serve the indian fish curry hot with rice or roti.
   

*.Notes: it,s a bengali dish..

Chicken Biriyani

*.Ingredients:>

2 cups Basmati Rice

3/4 kg Chicken Pieces

1/2 cup Milk

1 cup Yogurt (curd)

3 sliced onion

1 tsp Ginger Paste

1/2 tsp Garlic Paste

1 tsp Green Chilli Paste

1/2 cup Tomato Puree

2 tsp Red Chilli Powder

1 tsp Turmeric Powder

1 tsp Roasted cumin powder

2 tsp Garam Masala Powder

1/2 tsp Green Cardamom Powder

Saffron a pinch

1 tsp Coriander Powder

2 tbsp Green Coriander Leaves.

Salt to taste

7 tbsp Oil

                  *Preparation:>

1. Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.

3. Marinate the chicken with this mixture and keep aside for 3-4 hours. Heat oil in a pan. Fry the onions until golden brown.

3. Add the marinated chicken and cook for 10 minutes.

4. Add 4 cups of water to the rice. Mix saffron in milk and add to it.

5. Add cardamom powder. Add the chicken pieces.

6. Pressure cook the rice. Mix gently. Garnish with green coriander leaves and serve hot.

*. It,s very populer all over in India.

Coconut Rice

*.Ingredients:>

2 tbsp sesame seeds (til)

2 tsp ghee

3 tbsp broken cashewnuts (kaju)

1/2 cup freshly grated coconut

2 tsp coconut oil or any other oil

1 tsp mustard seeds ( rai / sarson)

1 tsp cumin seeds (jeera)

1 tsp urad dal (split black lentils)

1 tsp chana dal (split Bengal gram)

1 whole dry kashmiri red chilli broken into pieces.

7 to 8 curry leaves (kadi patta)

1/2 tsp asafoetida (hing)

2 tsp finely chopped green chillies

2 1/2 cups cooked rice

salt to taste

               *preparation:>

1. Heat a small pan, add the sesame seeds and dry roast on a slow flame for 3 to 4 minutes, while stirring continuously.

2. When cool, blend in a mixer to a coarse powder and keep aside.

3. Heat the ghee in the kadhai, add the cashewnuts and sauté on a medium flame till they turn golden brown in colour, while stirring continuously.Remove and keep aside.

4. Heat the ghee in the kadhai, add the cashewnuts and saute on a medium flame till they turn golden brown in colour,while stirirng continously. Remove and keep aside.

5. Heat the oil to the same kadhai and add the mustard seeds.

6. When the mustard seeds crackle, add the cumin seeds ,urad dal, chana dal, red chillies,curry leaves and asafoetida and saute on a medium flame for 2 to 3 minutes,while stirring continously.

7. Add the sesame seeds powder, green chillies, rice, sautéed coconut and salt and mix well.

8. Serve hot garnished with the cashewnuts.

*.This is a south Indian dish. its very populer there.

Butter Naan(Indian Bread)

*. Ingredients:>

Refined flour (maida) 4 cups

Baking powder 1 teaspoon

Soda bicarbonate 1 teaspoon

Salt 1 tablespoon

Sugar 2 teaspoons

Egg 1

Milk 1 cup

Yogurt/Curd 2 tablespoons

Oil 2 tablespoons

Onion seeds (kalonji) 2 teaspoons

Butter 2 teaspoons

                 *Preparation:>

1. Sieve flour with baking powder, baking soda and salt. Add sugar, egg, milk, yogurt and water. Knead well into a medium soft dough. Apply a little oil and keep it under wet cloth for one hour.

2. Make eight equal sized balls. Apply a little oil and put onion seeds on top. Press sides first and then centre of the dough ball.

3. Give a round flat shape. Pick in hand and pat to give it a round shape of about six inches diameter. Stretch it from one side to give a triangular shape.

4. Put it on a cloth pad and put it on a
preheated tandoor wall or cook in a
preheated oven at 200ºC.

5. Remove using skewers when it is crisp and lightly browned on both sides. Serve hot topped with butter.

Ghugni

*.Ingredients:>

Dried yellow peas soaked and drained and boiled.

2 cups

Oil 2 tablespoons

Onion 1 medium

Cumin seeds 1/2 teaspoon

Bay leaf 1

Ginger finely chopped 1 teaspoon

Turmeric powder 1/4 teaspoon

Tomato chopped 1 medium

Roasted cumin powder 2 teaspoons

Fresh coconut sliced 1/4 cup

Salt to taste

Green chillies slit 2

Garam masala powder 1/2 teaspoon

                 *Preparation:>

1. Heat oil in a non stick pan. Chop
onion. Add cumin seeds, bay leaf and onion to the pan and sauté till lightly browned.

2. Add ginger, turmeric powder, tomato and a little water and mix. Sauté till tomato becomes pulpy.

3. Add peas and mix well. Add ¼ cup water and salt. Add cumin powder and coconut slices and mix well.

4. Add green chillies, garam masala powder and mix. Cover and cook on medium heat for 5 minutes. Serve hot.

Spicy Egg Omlet

*.Ingredients:>

Eggs - 4

Shallots - 4, finely chopped (small onions of 4 tbsp of chopped white onions)

Green chilies - 2, finely minced

Milk - 2 tbsps

Capsicum - 4 tbsps, finely mince (optional)

Carrot - 4 tbsps, finely minced (optional)

Salt to taste

Black pepper powder - 1/4 tsp

Turmeric powder - 1/4 tsp

Garam masala powder - 1/4 tsp

Coriander leaves - 2 tbsps, finely chopped

Oil - 2 tbsp (or butter)

                   *Preparartion:>

1. Beat the eggs till frothy. Add the rest of the ingredients except the oil and whisk well.

2. Drizzle oil in a pan, allow it to heat up. Once hot, reduce flame, add half of the egg mixture and swirl it around the pan. Cook on low to medium flame till the sides are cooked and
the underside is slightly browned.

3. The center will appear uncooked and liquid-y. Its fine. Slowly flip over and cook the other side for about 10-12 seconds.

4. Slide the omelette onto a plate and serve with bread or buns.

*Tips:>

1. You can sprinkle grated cheese over the omelette as soon as you remove it from the pan. The heat of the omelette, lightly melts the
cheese.

2. You can add other vegetables or mushroom or shredded chicken.
Whisk the egg mixture well, just before pouring it over the hot pan and do not cook on high flame.

3. Pour the egg mixture only after the pan has heated well. It means, if you add a drop of water, it should sizzle.

4. One of the easy breakfast recipes in India is Masala Omelette. Learn how to make a recipe for an omelet using eggs and garam masala powder.

                    

Spicy Potato chips

*. INGREDIENTS:>

1 kg - Potatoes

1 pinch - Bicarbonate of soda

1 tsp - Red Chilli powder

1/4 tsp - Hing

1 tsp - Chaat masala

1 tsp - Khatai powder

1 tsp - Cumins powder

Coriander powder - 1 tsp

salt to taste

                      *Preparation:>

1. Mix all the spices. Boil water in a pan, add salt, bicarbonate of soda and potatoes to boiling water.

2. After 1 minute, drain water and
cut thick slices of potatoes.

3. Spread it on a cloth and dry well
in sun.

4. Heat oil in a deep pan and deep
fry potatoes until it becomes white
and crispy.

5. Take out in a deep vessel, add
spices to fried potatoes.

6. Shake until well coated with spice
mixture.

*Note:  It,s made by indian styel.

Chicken/Mutton Cutlet

*.Ingredients:>

Chicken/Mutton-1/2kg

(boneless,cut into medium sized cubes)

Potato-2,large(boiled and smashed)

Onion-1 large,finely chopped

Ginger-1tbsp,minced

Garlic-1/2tsp,minced

Green chilly-7-8,cut into thin rounds(As per your tolerance
level)

Pepper-1tsp,crushed

Garam masala-1tbsp

Turmeric powder-a couple of pinches

Curry leaves-1-2sprigs,finely chopped

Coriander leaves-1tbsp,finely chopped

Lemon juice-1/2tsp

Egg-1

Bread crumbs or powdered

rusk-as required

Salt to taste

Oil-as required

                     *Preparation:>

1. Clean the meat thoroughly and chop it into medium large pieces.

2. Cook the meat(in pressure cooker) with turmeric powder,half tsp pepper powder and salt till it turns tender.Evaporate excess water and allow to cool.

3. After cooling down mince the meat and keep it aside.Boil the potatoes,peel the skin and mash well.

4. Heat oil in a large pan,add chopped onion and sprinkle salt,saute till it turns soft and translucent.

5. Add chopped ginger,garlic,green chillies and curry leaves, stir for few minutes or until the raw smell goes off.

6. Now add garam masala and crushed pepper stir for few minutes.

7. Add minced meat,stir for few minutes and add mashed potatoes and stir the mixture for few minutes or until all the water content evaporates.

8. Now add chopped coriander leaves and lemon juice and adjust salt and
seasoning.switch off heat.

9. Make small lemon size balls out of this mixture and shape them into round or oval shapes patting gently with a flat side of the knife from all sides of the meat balls,until all the cracks that form in between are sealed.

10. Dip each cutlet into lightly beaten egg and roll it in bread crumbs.Tap off extra bread crumbs.Do this one by one.

11. You can keep this in the freezer for a long time.Divide the cutlets in batches,one batch equal to how many you would need for once.Freeze.Remove from freezer.There pis no need to defrost.

12. Deep fry the cutlets in low-medium heat until they turn brown as in the picture.

*Tips:> Serve it with Green Chutny.

Suji Dhokla

*. Ingredients:>

1 cup suji

1/2 tsp ginger paste

1/2 tsp green chilli paste

1 tsp salt

1 Tbsp oil

1/2 cup sour curd

1/2 cup water

1 tsp fruit salt or baking soda

*. For the Tadka:>

1/2 tsp rai

4-5 curry leaves

2-3 green chillies - slit

1 Tbsp oil

                    *.Preparation:>

1. Mix the suji, ginger paste, chilli paste, salt, sugar and oil and beat in the curd. Beat till smooth. Add the water and mix well again.

2. Add the fruit salt, stir gently and pour immediately into the greased tin and place in the steamer.

3. Steam for 20 minutes. Remove the tin from the steamer and keep aside.
Heat the oil for the tadka, add the rai , curry leaves and green chillies.

4.Saute till slightly colored, and add 1/4 cup water. Cut the dhokla into desired sized pieces and pour the tadka over.

5.Garnish with the coriander and coconut and serve.

                       
*Note:  It,s a Gujrathi Recipe.

Rice Dhokla

*. Ingredients:>

200 gm (1 3/4 cups)  rice flour

30 gm (1/4 cup) suji
(semolina)

100 ml (1/2 cup) yogurt or curd

Sugar to taste

4 tsp oil

1/2 tsp mustard seeds

1-2 whole red peppers

A pinch of asafoetida powder

Water as required

Salt to taste

1 tsp lemon juice

2, 6" greased metal plates for
cooking the dhokla

                 *.Preparation:>

1. Mix together the rice flour, suji, yogurt, sugar and 1 tsp oil into a smooth paste.

2. Add enough water so as to make a batter of dropping consistency. Add the lemon juice and asafoetida and leave to ferment overnight.

3. Keep the steamer over the stove for the water to boil. Pour batter into prepared plates, cover and
steam for 20 minutes. Remove, cool and cut into cubes.

4. Heat oil in a pan and add the mustard seeds, when crackling add the red pepper, when the colour darkens add 2 Tbsp water, bring to a
boil and pour over the dhokla cubes.
Garnish by sprinkling grated coconut and coriander leaves.

Chicken Mashala( Spicy Chicken)

*. Ingredients:>

75 ml mustard oil

1 tsp onion seeds (kalonjee)

1 tsp fennel seeds (saunf)

2 Tbsp garlic, chopped

200 gm onion, chopped

150 gm tomatoes, chopped

1 tsp ginger, chopped.

2-3 green chillies

2 Tbsp curry leaves

1 kg chicken leg cubes, boneless

1 Tbsp tomato paste

1 Tbsp red chilli powder

1 tsp black pepper, crushed

1 tsp cumin powder, roasted

Salt to taste

1 pinch black salt

20 gm fresh coriander

10 gm mint.

*Preparation:>

1. Heat mustard oil. Add onion seeds and fennel seeds. Once they release flavor, add chopped garlic. Saute for a while.

2 .Add the chopped onion, tomato, ginger and green chillies. Stir fry until the onion turns brownish.

3. Meanwhile, fry curry leaves and crush them. Add the boneless chicken cubes, tomato paste and stir for a while.

4. Add the other dry spices and mix well. Cook on a low flame, with a lid on top for about 10 minutes.

5. Add the crushed curry leaves and mix well. Serve the dish garnished with fresh coriander and mint.

Green Apple Cocktel

*.Ingredients:>

30 ml IICE Green Apple Vodka.

30 ml Coconut Water.

60 ml Apple Juice.

148 ml Lemon Syrup.

*.Preparation:>

1. Pour the "IICE" green apple vodka, coconut water, apple juice, lemon syrup into cocktail.

2. Shaker filled with ice cubes. Shake well and strain into high ball glass & garnish with pineapple.

How to make homemade Paneer?

*.paneer ingredients:>

1 litre milk

2 tsp lemon juice or vinegar or curd / yogurt.

*.Materials required :

1. cheese cloth or muslin or a thin
cotton napkin some bowls and a heavy weight.

*Preparation of Paneer:>

1. boil milk.

2. when the milk starts boiling, add the lemon juice or vinegar.

3. as soon the milk completely
curdles , remove from fire .

4. strain the milk in the cheesecloth .

5. drain the whey .

6. collect the cheesecloth together with the coagulated milk shreds tightly.

7. place it on a plate and keep a
heavy weight on top of the cheesecloth .

8. check after 30 -40 minutes .

9. the paneer would be set .

10. once warm or cooled cut paneer into cubes or any shape .

11. you can also refrigerate the
paneer . keep it in an air tight container or immerse the paneer block in a bowl of water and keep in the fridge.

12. paneer stays fresh for 3- 4
days .

*.Tips:  It,ll be  best in Freezer.

How to make Yogurt(Dahi/curd)?

*Ingredients:>

Whole Milk – 4 cups

Starter Yogurt – 1 heaping Tbsp

*.Preparation of home made Dahi or curd:>

1. Bring Milk to a boil on the stovetop ormicrowave. If you have a candy
thermometer, bring milk to approx 180 degrees Fahrenheit.

2. Allow Milk to cool to slightly warmer than luke warm (approx 115 degrees F on a candy thermometer).

3. Add Starter Yogurt to the Milk and blend together with a hand blender or whisk.

4. Transfer Milk to a container with a tight fitting lid.

5. Preheat oven to 180 degrees F and switch oven OFF.

6. Place container with milk into warm oven and set timer for 3 1/2 hours.

7. After 3 1/2 hours, remove yogurt from oven and store in refrigerator.

*.Tips:>

1. Starter yogurt can be from your previous batch or you can buy a small single serve Plain Yogurt from the grocery store.

2. Do not add starter yogurt into hot milk oryogurt bacteria will die and yogurt will not set.

3. If you prefer yogurt which is on the tart (sour) side, keep the yogurt in the warm oven for 5-6 hours. The longer you keep it outside, the more sour it becomes.

Kajuu Barfi

*.Ingredients:>

Cashewnut powder 1/2 kilogram

Sugar 1 cup

Saffron (kesar) 5-6 strands

Ghee 2 tablespoons

Silver warq 6-8 leaves

                        *Preparation:>

Step 1. Dissolve sugar in three fourth cup of water and bring it to boil. Add saffron and cook till it forms a syrup of three thread consistency.

Step 2 Melt ghee and add to this syrup. Add cashewnut powder and mix thoroughly. Set aside to cool slightly. Knead it well and roll into half centimeter thick rectangle.

Step 3. Spread silver varq over it and cut into diamond shape of approximately one and half inch a side.

*. Mouth watering delicious sweets for all occasions.

Laddu

*.Ingredients:> 

( measuring cup used , 1 cup = 250 ml )

2 cups besan or gram flour

½ cup ghee

1 cup powdered sugar or boora

4 cardamoms , powdered in a
mortar - pestle.

1 or 2 tbsp golden raisins

                   *Preparation:>

1. dry roast the besan in a kadai
or pan on slow flame for about 10 -12 mins .

2. keep on stirring continuously
so that the besan is not burned and so that there is even browning .

3. melt the ghee and keep aside.

4. add the melted ghee and continue roasting the besan for some more 5 - 6 minutes stirring continuously.

5. the besan would start to give a
nice nutty fragrance and will start releasing ghee .

6. once you get a strong nutty
fragrance then switch off the fire .

7. remove the pan from the stove and keep down.

8. add powdered sugar or boora , for best taste use the boora .

9. add the powdered cardamom
and raisins .

10. you can also add chopped dry
fruits at this stage.

11. stir well so that no lumps are
formed.

12. once you have mixed the
besan ladoo mixture well then
let it cool down to room temperature.

13. make small or medium sized
besan ladoos and store them in air tight container .

*.Notes:>

if you are unable to form the ladoos
even when the mixture has cooled
completely , then keep the mixture in
the fridge for 20 -30 mins . the ghee
will solidify a bit and you will be
easily able to form the besan
ladoos .

*This the very populer sweet in India. & it,s a part of sweet moment.

Fruit Cake

*.Ingredients:>

( measuring cup
used , 1 cup = 250 ml )

*.for soaking in the rum:>

½ cup raisins

½ cup chopped cashews

¼ cup chopped citrus peels

8 -9 apricots (dry or fresh )

½ cup chopped dates

¼ cup tutti fruity

9 -10 glazed cherries , sliced

1 cup rum or 1 cup orange juice
or apple juice for the main cake batter

1 and ½ cup all purpose flour / maida

¾ cup whole wheat flour

1 and ½ cup demerara sugar or
brown sugar or powdered sugar.

1 cup oil or melted butter.

1 cup soy milk or any nut milk or dairy milk

2 tbsp apple cider or regular vinegar

1 tsp baking soda

½ tsp baking powder

1 tsp vanilla extract

*. The spice mix:>

1 inch or 1 . 5 inches cinnamon

2 cloves

2 cardamom

2 all spice

a generous pinch or two of grated nutmeg.

                         *Preparation:>

*.soaking the dryfruits :>

1. firstly chop all the dry fruits
and take them in a bowl or a jar .

2. pour rum in the bowl or jar.

3. cover and let the dry fruits
soak for 12 or 24 hours.

4. in between stir or shake so
that all the dry fruits get soaked properly .

**.preparing the cake:>

1. in a dry grinder, grind the whole spices . keep aside.

2. prepare a loaf pan or a round
cake pan . i used a 6. 5 inches round pan.

3. grease the cake pan lightly
with oil .

4. you can also line the pan with
butter paper .

5. preheat the oven to 180
degrees C .

6. sieve the flours, baking powder
and the powdered spice mix.

7. add oil and demerara sugar
and mix well .

8. keep some sliced cherries for
adding on top of the cake .

9. mix some flour with the
cherries and keep aside.

10. add the soaked dry fruits and
rum .

11. stir and mix uniformly.

12. in a bowl or mug add soy milk.

13. now add apple cider and stir
gently .

14. add baking soda and stir .

15. add this frothing mixture to the
cake batter .

16. add vanilla extract.

17. stir and mix quickly but
uniformly .

18. pour in the cake pan .

19. shake the pan lightly so that
the cake is spread evenly throughout the whole pan .

20. place the sliced cherries on the
top .

21. bake in the preheated oven for
180 degrees C for 1 :45 minutes or more or less depending on your oven.

*.Tips:>

*.few tips for christmas fruit cake
recipe :

1 . if the top of the cake browns
quickly, then cover the top with
butter paper or aluminium foil .

2 . instead of soy milk you can use
dairy milk or nut milk.

3 . instead of oil you can use butter .

4 . do add the candied peels as they
really add some bitter notes to the
cake which is otherwise sweet and
this is what makes the christmas
fruit cake different from a regular
fruit cake .

5 . the dry fruits mixture can be
soaked in orange juice instead of
rum . you can also use a half half
mixture of rum and wine if you
want .

6 . if using orange juice than just
soak for 1 day only and keep the
the bowl in the fridge. if kept
outside even for 1 day in a warm
climate like that of india , the orange
juice will get spoilt .

7 . the fruit cake can also be
completely made with whole wheat
flour or all purpose flour .

Modak

*Ingredients:>

*.For the filling: 

2 Cup shredded fresh coconut

1/2 Cup mixture of unsalted pistachios and unsalted cashews

1/2 Pinch of cardamom powder

1/2 Cup milk

1 Cup jaggery or sugar

*. For the outer cover:

1 Cup rice flour

1 tsp Ghee

1 Cup water

1/2 tsp Salt

                   Preparation:>

1. To prepare the filling, combine coconut, milk and jaggery or sugar and mix the ingredients well. Cook it over medium flame, stir continuously till they are mixed properly.

2. Add cashews and pistachios and cook for about one minute. Now add cardamom powder. Keep aside the mixture to allow it to cool down.

3. Bring the water to a boil in a vessel. Now add flour, ghee and salt, stir quickly to remove all lumps. Cover the vessel with a lid for some
time and let it cook.

4. Remove the lid and keep stirring the mix. Now remove the pan from heat and transfer all the mixture on a flat plate.

5. Knead it to make soft dough. It should be neither too sticky nor too dry. Grease the palms of your hands properly and make a ball from the dough. Flatten the dough to make a
cup shape.

6. Put 3/4 tsp coconut filling into this cup. Dip thumb and index finger in the oil and make 5-6 small pinches on the outside edges of the
cup.

7. Bring them together on top and join to shape a peak. Put modak on a greased plate. Make rest of the modaks in the similar way. Now steam them for about 15 minutes and serve with ghee.

*. Notes:   A modak (Marathi: मोदक) is a sweet dumpling popular in Western and Southern India.

Chicken Tikka

*Ingredients:>

• 500 gms Boneless, skinless chicken breasts.

• 2 tbsp Tomato paste

• 2 tbsp Lemon juice

• 2 tsp Ground coriander

• 2 tsp Curry Powder

• 1/2 tsp Paprika

• 2 cups plain Yoghurt or curd

• 4 Garlic Cloves (finely chopped)

• 1 inch Fresh Ginger (chopped)

• 2 tsp Ground cumin

• 3 tbsp Butter

                       *Preparation:>

Mix all ingredients except chicken together in a bowl.

• Refrigerate overnight.

• Add chicken (cut in cubes) and marinate it in the above-mentioned bowl.

• Cover and refrigerate at least 4 hours.

• Preheat oven to 200 degrees F.

• Bring chicken to room temperature and skewer on bamboo skewers (soaked in water for 30 minutes).

• Place on baking tray and bake in oven for 45 minutes.

• 3 tbsp of butter can be drizzled over for the last 5 minutes of cooking. Serve hot with chutney and onion rings.

Fruits Lassi

  *. Ingredients:>

• 50 g Seasonal Fresh Fruits (chopped)

(reserve 2 tbsp for the garnish)

• 150 ml Yogurt or curd

• 3 tbsp Sugar

• A pinch of Salt

• 50 ml Water

                      *.Preparation:>

                    

1. Put all the ingredients in a blender and blend till smooth and the sugar dissolves.

2. Pour in a glass.

3. Garnish with the remaining fruits.

4. Serve chilled.

*Tips:  You can added ice cube or clod water.

Chicken Paratha

*. Ingredients:>

*. For the stuffing:>

boneless & skinless chicken-2 lb

onions- 1

coriander powder - 1/2 tbsp

garam masala- 1 tsp

turmeric powder- 1/4 tsp

chillipowder- 1/2 tsp(or according to taste)

curry leaves- a few

coriander leaves chopped

oil- 1 tbsp

salt to taste

*. For the dough:>

Wheat flour- 1lb

ghee or butter- 1 1/2 tbsp

salt to taste

                     *.Preparation:>

1. Make the dough using the above ingredients, and keep it aside for 1/2-1 hr. Keep the dough covered with a moist cloth.

2. Boil chicken in a saucepan till almost cooked. Cool and chop the chicken in a blender.

3. Heat the oil. Add the chopped onions & curry leaves. Fry till golden brown. Add all the dry powders and fry for 30 secs. Add the minced
chicken and salt and fry till the raw smell of the coriander powder goes off. (takes appro. 4-5 minutes in medium heat). Remove from heat and mix in coriander leaves.

4. Make lemon-sized balls from the dough. Roll the ball from the edges leaving a small hunch in the center.

5. Take enough chicken stuffing and roll the dough to make a ball once again. Flatten it carefully to the size desired. Heat the tava and place the paratha for a minute or so.

6. Add a few drops of melted butter or ghee to the top uncooked side and then flip it over. Turn once again after 30 secs or so and place the paratha in a long aluminum foil.

7. Do the same way with the rest of the parathas. Place all the parathas one above the other in the aluminum foil and make sure you  wrap it every time. The idea of using the foil is to retain the heat and moisture of the
parathas.

8. Stays fresh for 24 hrs. Can be
reheated in a microwave oven.

*. Tips:  it,s test better when serve quickly..

Luchi

*. Ingredients :>

(measuring cup
used, 1 cup = 250 ml)

2 cups maida/all purpose flour

2 tbsp ghee or 2.5 tbsp oil

water as required

salt as required

ghee or oil for deep frying

           
                       *Preparation:>

1. in a bowl or a large plate/tray
first add the flour, ghee and salt.

2. add 1 or 2 tbsp water and mix
everything with your hands or
with a spatula.

3. then add about ½ cup of water
and begin to knead the flour.

4. add water as required and knead
very well. the dough should be
soft and smooth.

5. cover the dough with a moist
kitchen napkin and let it rest for
minimum 30 minutes at room
temperature.

6. make lemon sized balls from the
dough and cover them with the
moist napkin.

7. apply some oil on the balls, roll
each into a circle of about 3-4
inches.

8. heat oil for deep frying in a kadai
or pan. the oil has to become
hot.

9. drop a small piece of the dough
in the oil and if it comes up
steadily from the bottom, it
means the oil is ready for the luchi to be fried.

10. gently drop the dough circle into
the hot oil. the luchi will begin to
puff up.

11. gently nudge with a spoon to
help in the complete puffing up of
the luchi.

12. when one side has become
creamish and the oil has stopped
sizzling, turn over and fry the
other side.

13. remove and drain luchi on
kitchen towels for the extra oil to
be soaked.

14. serve luchi hot with aloor dum,
chola dal or any bengali
vegetable or lentil curry.

Malpua

       *.Ingredients:> 

  1 cup coarsely ground whole                                                                                 wheat flour (gehun ka atta)

   1/2 cup sugar

  1 tbsp fennel seeds (saunf)

  10 peppercorns, crushed

   1/4 cup curds (dahi), beaten

    1/2 cup milk

    ghee for deep frying

   For the garnish

    2 tsp chopped pistachios

                       *Preparation:>

1. Combine all the ingredients in a bowl and add approx. 1½ cups of warm water. Mix well to make a smooth batter. Leave aside for 45 minutes.

2. Heat ghee in a shallow kadhai (the ghee should be approximately 25 mm. (1") deep).

3. Pour a spoonful of the batter into the hot ghee and deep fry over a medium flame. Cook on both sides till the malpua is golden
brown.

4. Drain on absorbent paper.

5. Repeat steps 3 and 4 for the remaining batter.

6. Serve hot, garnished with pistachios.

*Tips:>

1. You will find coarsely ground wheat flour at some provision stores.

2. You can use 2 tablespoons of semolina with 1 cup whole wheat flour (gehun ka atta) instead of coarsely ground wheat flour for
the above recipe.

*. Notes: This is Rajasthani Dish... & it,s also populer as a Bengali Dish.

Cheese Pasta

*Ingredients:>

cup macaroni(pasta)

12 cherry tomatoes

1/2 cup milk

1 sprig rosemary

1 sprig thyme

1 spring onion

2 cloves garlic

10 gms chopped onions

10 gms chopped leeks

10 gms chopped celery

1 bay leaf

60 gms butter

30 gms flour

1 pinch white pepper

1/2 tsp nutmeg grated

15 gms parmesan cheese

20 gms cheddar cheese

15 gms brie cheese

20 gms swiss emmental cheese

Pinch of chilli flakes

                   *Preparation:>

1. Boil the macaroni in salted water.
After boiling strain and put in a bowl with olive oil.

2. Melt the butter with flour in a saucepan along with olive oil.
Boil some milk with rosemary, thyme, bay leaf and spring onions.

3. Strain the milk in with the flour and butter, whisking slowly. Make sure you keep stirring the sauce.

4. Season with salt and pepper. Once the sauce coats the back of your spoon means it's done.

5. Grate parmesan, add cheddar, some chunks of brie and emmental.
Put in the sauce and mix it in.

6. In a hot pan add some slice garlic, cherry tomatoes, chilli flakes and a pinch of salt.

7. Saute well and deglaze with a touch of white wine. Mix the macaroni with the sauce and serve.

Kashmiri Aloor Dom

    *. Ingredients:>

     750 gm small sized potatoes

    Oil for frying

    50 gm red chilli powder

    5 gm asafoetida(Hing)

    30 gm cardamom powder

   150 gm yoghurt or curd

   50 gm fennel powder

   25 gm dry ginger

   Salt to taste.

   50 ml ghee

                  

Paneer Tikka Mashala

    *.Ingredients:>

   1cup of paneer cubes

   1 cup of veggies (onions cubed
   and layers separated, red bell)
  pepper (capsicum) and green bell
   pepper, all cubed to equal size)

Palak Paneer

          *.Ingredients:>

   10 cups chopped spinach (palak)

  1 1/2 cups paneer , cut into 12 mm. (1/2")cubes.

   2 tbsp oil

   3/4 cup finely chopped onions

   4 cloves garlic , grated

   25 mm (1") piece ginger , grated

   2 green chillies , finely chopped

   1/2 tsp turmeric powder (haldi)

   3/4 cup fresh tomato pulp

   salt to taste

   1 tsp punjabi garam masala

   2 tbsp fresh cream

             

Dal Makhani

*.INGREDIENTS:>

Whole black gram (sabut
urad) 1/2 cup

Red kidney beans (rajma) 2 tablespoons

Salt to taste

Red chilli powder 1 teaspoon

Ginger chopped 2 inch pieces

Butter 3 tablespoons

Oil 1 tablespoon

Cumin seeds 1 teaspoon

Garlic chopped 6 clove

Onion chopped 1 large

Green chillies slit 2

Red chillis 2

Tomatoes 2 medium

Garam masala powder 1 teaspoon

Lemon Rice

*.INGREDIENTS:>

2 cups cooked Basmati rice
(or leftover rice)

2 tbsps vegetable/ canola/

sunflower cooking oil

1 tsp coriander seeds

1 tsp mustard seeds

3-4 curry leaves

2 green chillies slit lengthwise

1" piece of ginger grated

1/2 cup peanuts (roasted and unsalted)

1 tsp turmeric powder

Juice of 2 lemons

Salt to taste

Tandoori Chicken

*.Ingredients:>

8 large Chicken pieces with
skin (2 pieces breast, 2 pieces of thighs, a couple of wings)

Oil, to baste

*.For the marinade:>

4 tsp red chilli paste

3 Tbsp ginger and garlic paste

2 tsp chaat masala

1 1/2 tsp of the masala

1 Tbsp oil

3 Tbsp curd

Salt, to taste

Juice of 1/2 lemon

*For the tandoori masala:>

2 sticks cinnamon

1 Tbsp black peppercorns

5 green cardamom

3 brown cardamom

2 tsp coriander seeds

2 tsp cumin seeds

3 cloves

1 bay leaf

3/4 tsp turmeric

Spicy Chicken Lollipop

*Ingredients:>

*.For the masala:>

8 guntur chillies

6-7 boriya mirch

1 inch knob of ginger, bashed

5-6 cloves of garlic

2 green chillies

2 tsp cumin

1 tsp fennel

5-6 peppercorns

1 stick cinnamon

White pepper,a pinch

4 cloves

15 curry leaves

1 tsp coriander seeds

Handful of coriander leaves

1 tsp turmeric

A pinch of sea salt

1-2 tsp oil

*.For the chicken:>

8-10 chicken lollipops with the skin.

1 tsp turmeric

Salt, to taste

1-2 tsp red chilli powder

2 tsp oil + Oil to sear the lollipops

Sugar, a pinch

*.For the base:>

2-3 tsp oil

2 tsp mustard seeds

7-8 curry leaves

1/2 onion, julienne

1 1/2 Tbsp masala

3 tsp tamarind paste

1 tsp jaggery powder

Juice of 1/2 lemon

Coriander leaves, to garnish

                     

       

Idlli

*.Ingredients:>

1 cup urad dal (split black lentils)

3 cups par-boiled rice (ukda chawal)

1/2 tsp fenugreek (methi) seeds.

salt to taste

coconut oil or any other refined oil for greasing

fried coconut chutney for serving
sambhar for serving

Mattor Paneer

*. Ingredients:>

( measuring cup used , 1 cup = 250 ml )

200-250 gms paneer/cottage cheese.

1 cup peas or matar - fresh or frozen

2 to 21/2 cups water.

½ tsp turmeric powder (haldi)

¼ tsp red chili powder (lal mirch powder)

½ tsp punjabi garam masala powder

1 tsp coriander powder (dhania
powder)

2 or 3 tbsp oil or ghee

a few coriander leaves for garnishing (dhania patta)

salt as required

sugar as required and optional

*.Ingredients for the masala paste:

3 medium sized ripe red tomatoes, chopped.

1 medium to large onion, chopped

1 green chili, chopped

½ inch ginger, chopped (adrak)

2-3 garlic, chopped (lahsun)

1 tbsp chopped coriander,chopped
5-6 whole cashews, chopped.

Paneer Paratha

*.Ingredients:>

( measuring cup used , 1 cup = 250 ml )

*.for the paratha dough :>

2 cups whole wheat flour /atta water.

*.for the paneer stuffing :>

200 or 250 gms paneer or cottage cheese.

1 or 2 green chilies , finely chopped.

1 tsp red chili powder

1 tsp mango powder or amchur

¼ tsp or ½ tsp punjabi garam
masala or garam masala powder

salt or rock salt as required

ghee or oil for frying the parathas

                

Jhal Muri(Snacks)

*. Ingredients:>

Puffed rice (kurmura/ murmura)

2 cups Onion, chopped 1 medium

Sprouted black Bengal gram (kala chana), boiled

1/4 cup Cucumber, 1/2 inch pieces

1 small Tomato, 1/2 inch pieces

1 small Green chillies,

chopped 2 Roasted peanuts, skinned

2 tablespoons Fresh coriander leaves, chopped

2 tablespoons Mustard oil, taken from a pickle.

2 tablespoons Fresh coconut, sliced
thinly for garnis

*.For masala:>

Red chilli powder 1/2 tablespoon

Black salt (kala namak) 1 teaspoon

Roasted cumin powder 1 tablespoon

Chaat masala 1 teaspoon