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

Shingara(Samosa)

*.Ingredients:>

*1.For dough>

Oil to Deep Fry

250 gms of Refined Flour

4 tsp Ghee

1/2 cup Water approx

Salt to taste

2 tbsp Oil.

*2.For filling:>

100 gm of Cauliflower - Finely Chopped into Small Pieces

100 gm Potato - Diced

100 gm of Shelled Peas

50 gm Onion - Finely Sliced

Water as required

1/4 tsp Turmeric Powder

1/4 tsp Coriander Powder

1/4 tsp Chili Powder

1/4 tsp Sugar

1/4 tsp Ginger Paste / Powder

Salt to taste

Mughlai Paratha

*Ingredients:>

• 300 gm Maida

• 2 Eggs

• 1 tsp Baking powder

• Oil to cook

• Salt to taste

                        *Priparation:>

1.Take a big bowl and mix
flour, baking powder and salt.

• Rub the flour with 2 tbsp of oil.

• Add little water at a time and make soft dough.

• Make 8 balls from the dough
and roll out into flat thick rounds.

• Apply little oil, sprinkle some
flour and fold it into half circle.

• Again apply little oil and flour, fold it lengthwise.

• Now roll it, press down and
roll out into square of 8 inches by 8 inches.

• Brush the surface of the
paratha with the beaten eggs.

• Turn all four corners towards the middle.

• Heat the girdle and apply oil.

• Cook the paratha on it, applying oil along the edges.

• Fry on both the sides until brown patches appear.

*Tips:>

Serve it hot with tomato souces & chilli souces...

Bahapa Elish

*.Ingredients:>

Hilsa (ilish) 1/2 kilogram

Salt to taste

Turmeric powder 1 teaspoon

Mustard seeds 2 teaspoon

Green chillies 2-3

Ginger 1 inch piece

Mustard oil 3 tablespoons

                   *Preparation:>

1. Sprinkle fish slices with salt and half of the turmeric powder.

2. Make a smooth paste of yellow mustard seeds,
black mustard seeds, green chillies, ginger, salt & remaining turmeric powder.

3. Take a pan and place the fish in it and place the pan on the ring in the pressure cooker.

4. Spread paste liberally on fish.

5. Pour mustard oil on top.

6. Place ring in the pressure cooker.

7. Pour three cups of water into the cooker and place the pan with the fish on the ring.

8. Cover with lid and steam the fish for eight to ten minutes.

9. Serve hot.

*.It,s a Bengali Dish...

Paow Bhaji

*.Ingredients

( measuring cup used , 1 cup = 250 ml )

2 medium size potatoes

1 cup chopped cauliflower

1 cup chopped carrot

1 cup peas , fresh or frozen

½ ( half) cup chopped french
beans ( optional )

1 large onion - finely chopped

2 to 3 large tomatoes - finely chopped

1 capsicum /green bell pepper

2 to 3 tsp ginger -garlic paste

1 or 2 green chilies , chopped

1 or 2 tbsp pav bhaji masala

½ tsp garam masala powder
( optional )

1 tsp chilly powder or freshly
pounded 1 -2 dry deseeded red
chilies - the latter works much
better and imparts a beautiful
orange color to the bhaji

1 tsp turmeric powder

1 tsp cumin seeds

amul butter as much you want

salt

12 pavs

                      *.Preparation:>

*.Preparing the Bhaji :>

1. Boil all the vegetables except
onions , tomatoes and capsicum in a pressure cooker or microwave oven.

2. Mash the vegetables and keep aside.

3. Just lightly mash . Don 't make
a puree.

4. In a pan, add butter.

5. When the butter melts, add
cumin seeds . When they sizzle,
add the chopped onions .

6. Fry the onions till they become
transparent . Now add the
ginger - garlic paste .

7. Fry till the raw smell of the
ginger - garlic paste disappears.
8. Add chopped green chilies and
fry for a minute.

9. Add the tomatoes and fry them
till they become soft and mushy .
10. Add the chopped capsicum.
Now add the chilly powder,
turmeric powder and pav bhaji masala .

11. Mix the dry masalas well. Fry
for few minutes till the
capsicum become a little soft.

12. You don' t need to make the
capsicum very soft. A little
crunch is alright .

13. Now add the mashed
vegetables .

14. Combine the mashed
vegetables well with the
masala .

15. Add some water. Keep on
stirring and let the vegetable
simmer for 7 -8 minutes.

16. If the vegetable becomes too
dry and then add some more
water .

17. When done , garnish with
coriander leaves . Serve with
chopped onions and chopped
lime .

18. While serving, add amul butter
to the bhaji and serve with
buttered pavs.

19. You can add more butter, if
you like it . In fact , with more
butter , the pav bhaji tastes
very good .

*.To make the buttered pavs :>

1. Slice the pavs .

2. On a flat pan, heat some
butter .

3. When the butter melts, keep
the pavs on the melted butter
so that it absorbs the butter
and fry for a minute.

4. If you want to make the pav
crisp , fry for a few more
minutes . Serve the pavs hot
with the bhaji .

*Tips:>

1 . The spice powders can be easily
adjusted to suit your taste .

2 . If you don't want to add butter,
then you can also make the pav
bhaji in oil .

3 . If you don't have Pav Bhaji
Masala , then add Garam Masala . I
have made Pav Bhaji with Garam
Masala only and nobody could tell
the difference. In this scenario , then
just add some Dry Mango Powder/
Amchur to the Pav Bhaji to get that
slightly sour taste .

4.Quantity is 2 tsp garam masala
with 1 tsp amchur/ dry mango
powder . If you are adding this than
don 't add the ½ tsp garam masala
mentioned above. That is only
meant if you are using Pav Bhaji
Masala .

5. The Pav Bhaji can be had as a
meal during lunch or dinner . You
could also have it as an evening
snack .

**.It's very populer in The Mumbai.

Amer Achar(Mango Pickel)

Ingredients:>

10 to 12 medium sized raw mangoes cut into big pieces with the seed.

3/4 cup salt

1/2 cup chilli powder

1/2 cup mustard seeds ( rai / sarson)

2 1/2 cups sesame (til) oil

1 tsp fenugreek (methi) seeds

1/2 tbsp asafoetida (hing)

1/2 tbsp turmeric powder (haldi)

                         *Priparation:>

1. Wash the mango pieces thoroughly, drain and spread them on a towel to dry(preferably can dry them under the sun).

2. Combine the salt, chilli powder and mustard
seeds together in a bowl and keep aside.

3. Heat the oil in a pan till its smoking point
and keep aside. When cool completely add the salt, chilli powder and mustard seeds mixture and mix well till no lumps remain.

4. Add the mango pieces, fenugreek seeds, asafoetida and turmeric powder and mix well.

5. Store in an airtight jar. Mix the pickle every alternate days, pickle will be ready to eat within a week’s time.

Mashala Dhosha

*Ingredients:>

1 cup raw rice (chawal)

1/3 cup urad dal (split black lentils)

2 tbsp beaten rice (poha)

5 to 7 fenugreek (methi) seeds

salt to taste

oil for cooking

*To Serve
coconut chutney sambhar

                      *Priparation:>

1. Wash the raw rice, urad dal and fenugreek
seeds. Soak in a little water along with the
beaten rice for at least 2 hours.

2. Grind to a smooth paste with a little water.
Cover and keep aside for at least 4 hours. Add salt and mix well.

3.Heat a non-stick tava and grease it lightly with oil. When hot, pour a ladelful of the
batter, spread using a circular motion to make a thin dosa and cook on one side.

4. Pour a little oil along the edges while cooking. When crispy, fold over and serve hot.

5. Repeat with the remaining batter.

6. Serve with coconut chutney and sambhar.

*Tips:>

1. VARIATION : MASALA DOSA

2. When the dosa is cooked, put some potato
bhaji on it. Roll to form a cylindrical shape
and serve hot.

Sahi Egg Curry

Ingredients:>

8 eggs

5 garlic pods, minced

1 onion, chopped

2 green chillies

1 inch ginger, minced

1 Tbsp kasturi methi

1 Tbsp fresh cream

2 Tbsp curd

1 Tbsp chaat masala

1 tsp garam masala

1 tsp red chilli powder

Few coriander leaves for garnish

Salt to taste

1 Tbsp oil

1 cup water

               *Priparation:>

1.Boil eggs for 15 minutes.

2.Make a coarse paste by grinding onion,green chillies, ginger & garlic.
Add oil in a pan and saute the above
mentioned ingredients.

3.Whisk the curd and cream, and mix it to the saute. cook well all ingredients. Now add kasturi methi , garam masala, red
chilli powder and salt. Add 1 cup of water and boil it for 10 minutes.

4.Make a slight cut in the boiled eggs and them in the mixture. Cook it for a while.

5.Garnish it with chaat masala and fresh coriander leaves before serving.

Fuchaka(Panipuri)

Ingrideints>

Crisp puris (meant for
pani puri)24

Tamarind pulp 2 tablespoons

Salt to taste

Black salt (kala namak) 1 teaspoon

Roasted cumin powder 1 teaspoon

Red chilli powder 1/2 teaspoon

For filling Bengal gram
(chana) black

Potatoes boiled 2 large

                 *Priparation:>

1.Take boiled chana in a bowl. Add boiled potatoes and mash them together with your hand. Take the tamarind pulp in a deep bowl.

2.Add salt, black salt, roasted cumin powder,red chilli powder and mix well. Add four cups of water and mix. Add ice cubes and mix properly.

3.Make a little hole in the puris, put the potato-chana mixture in it, dip in the stirred prepared water and serve 
immediately.

Jillapi

*.Ingredients>

Refined flour (maida) 1 cup

Yogurt or curd 1/2 cup

Sugar 3 cups

Milk 1 tablespoon

Saffron (kesar) a few

Ghee for deep-frying

                 *Priparation:>

1.In a large bowl, whisk refined flour, yogurt and sufficient water to a smooth and pouring consistency batter. Cover and keep in a warm place to ferment for 24 hours.

2.Beat the batter with your hands again for 15 minutes. Cook sugar with 2 cups water in a deep non-stick pan on high heat, stirring continuously, till the sugar dissolves.

3.Add milk and when the scum rises to the top, collect it with a ladle and discard.

4.Add saffron and cook, stirring, till the syrup reaches one string consistency Keep the syrup warm. Heat sufficient ghee in a kadai on medium heat.

5.Pour some batter onto a jalebi cloth, gather the edges and make a tight potli.

6.Squeeze round spirals into the hot ghee and deep fry, turning them over gently a few times, till they are evenly golden and crisp.

7.Drain and soak in sugar syrup for 2-3minutes.Take them out of the syrup and serve hot.

Rassogolla

*Ingredients:>


2 litres low fat milk - boiled
and refrigerated overnight.

1/4 cup lemon juice - mixed in

1/4 cup water

1 tsp refined flour (maida) or semolina.

4 cups thin sugar syrup -
flavored with cardamom or
rosewater.





*Priparation:>


1.Remove whatever cream that forms over the milk.


2.Bring to a boil, lower heat and add the lemon mixture gradually, till milk curdles.


3.Does not matter if you do not use up the whole solution. Shut off the heat and leave mixture to rest for
5 minutes.


4.Drain off water and leave the paneer in a colander for at least 4 hours. Mash paneer very smooth (no grains).


5.Add the flour/semolina and mash some more. Bring 4-6 cups of water to a boil, and shape
the paneer into balls (smooth ones, no
cracks) in the mean time.


6.Transfer balls into the boiling water, cover with a tight fitting cover and let cook till
puffed up (about 20 minutes).


7.Let cool, squeeze out of the water, transfer to syrup, chill and serve.


*Note:>This the one of most populer sweet in (Bengal) /of Bengalis. In our every ocssion & festive makes a great moment by "Rassogolla."

posted from Bloggeroid

Gulab jamon

*.Ingredients:>


Khoya / Kova
(unsweetened)

1 cup Maida/ All purpose
flour.

3 tblsp Sodium bi carbonate
(cooking soda)

1/8 tsp Elachi/ cardamom 2

Sugar 1 & 1/2 cups

Water 1 & 1/2 cups

Saffron (optional) Few strands

Rose essence (optional) 2 drops

Oil/ vanaspathi/ Ghee As need for deep frying.





*Priparation:>



1. Bring khoya to room temperature if its
frozen. Crumble it with your hands and
measure it. Take khoya, maida and
cooking soda in a mixing bowl. Mix well.


2. Slowly add water (add carefully as less is needed) and make a smooth dough without any cracks. No need to knead hard, just gather with your hands so that it forms a smooth dough without lumps. Keep aside for 5 mins and make equal sized balls. I made 27 out of it as I made it small. The balls should be smooth
outside, but do not roll so tightly applying pressure. Just roll softly but until smooth.


3. Meanwhile prepare the sugar syrup with water, sugar, powdered elachi and saffron, bring to boil and boil for 8 minutes to 10 minutes in medium flame.


4. Mean while you can fry the rolled
jamuns. Bring oil hot, not smoking hot, but hot enough to fry the jamuns. Keep in low flame and add the jamuns and keep rolling the jamuns gently with the use of the ladle inside the oil so that it gets
evenly cooked and fried to deep golden brown in colour. Fry only few at a time, don,t dump the jamuns so many in oil.


5. Drain in kitchen towel and immediately add it to hot syrup. Let it get soaked well. Add essence lastly if desired.


*It,s a very delicious & populer sweet in India.

posted from Bloggeroid

Kashmiri Pulao

* Ingredients:>


2 cups basmati rice - washed
and soaked.

1/2 tsp cumin seeds

3 cloves

1 stick cinnamon

3 cardamom

1 bay leaf

2 cups milk

1/2 cup fresh cream-beaten

1 tsp sugar

Salt to taste

2 Tbsp ghee

1/2 cup dried fruits (cahew
nuts, almonds, raisins)

2-3 edible rose petals.






*Priparation:>




1.Mix milk, cream, sugar, salt.
Drain rice, keep aside.


2.Heat ghee in a heavy pan and add cumin
seeds, cinnamon, bay leaf, cardamoms, cloves.


3.When they splutter add rice and fry in ghee for
2 minutes.


4.Add milk mixture and 1/2 cup water.
Bring to a boil,cover, lower the heat and
simmer till cooked.


5.Mix in dried fruit very gently.
Serve hot, garnished with rose petals

posted from Bloggeroid

Tadka Dal

*.Ingredients:>

*.For the Base:>

1 cup Red Lentils / masoor dal

1 Onion

2 medium Tomatoes

1-2 cloves garlic, minced

1/4 tsp Turmeric

Salt to taste

Lemon juice to taste

For Tempering

1/2 tsp Cumin

1 tsp Mustard Seeds

1-2 Dried red Chilli (or use Green Chilli)

2 inch Ginger, julienned

Pinch of Asafoetida

Few sprigs of Curry Leaves

Few sprigs of Cilantro, for garnish
2 tbsp Ghee.

                        *Priparation:>

1.Wash the lentils well in cold water until the
water runs clear. Red Lentils tend to require a
little tedious cleaning process.

2.Heat 1 tbsp of ghee (or oil) in a saucepan and
add onions and garlic along with salt and
turmeric - about 2 minutes. I usually tend to
skip the oil for this. The salt helps the onions
to sweat and hence I personally feel that fat
perse is not needed to make it soft.

3.Add the chopped tomatoes and saute for
another 2 minutes.

4 Add the lentils along with 3 cups of water.

5.You can adjust the amount of water once the
lentils are cooked depending on the
consistency you prefer.

6.Stir and bring to a boil. Lower the heat, close
with a lid and simmer for 15-20 minutes or
until cooked. I have this lid with a hole on top
which prevents the lentils from boiling over
cos of steam. If you do not have such a lid,
make sure to partially close the lid/ or open
cook to allow the steam from escaping.

7.Otherwise it will boil over the pan
Once the lentils are cooked, give them a stir
and adjust the amount of water as per your liking.

8.In another pan, heat the remaining ghee. Add
mustard seeds and when they start popping,
add the cumin, ginger, red chillies, asafoetida
and curry leaves.

9.Add it to the dal. Give it a quick stir and serve it.

Mutton Biriyani

*Ingridients:>

1. Basmati Rice 2 cups

2. Onion 2 medium (sliced)

3. Tomato 2 medium ( chopped)

4. Ginger Garlic Paste 1 tbsp

5. Green chilli 4 no.s(slit open)

6. Mint leaves 2-3 tbsp (finely chopped)

7. Cilantro/Coriander leaves 1/4 cup (finely
chopped)

8. Green peas 1/2 cup (fresh or frozen -
optional)

9. Chilli powder 1/2 tsp or 1 tsp

10. Salt to taste

11. Orange Food colour a generous pinch
(optional)

*For Marination:>

1. Mutton 1 lb or 1/2 kg(cut into small
pieces)

2. Yogurt/curd 1-2 tbsp

3. Ginger Garlic paste 1-2 tsp

4. Turmeric powder 1/4 tsp

5. Biryani Masala powder 1 tsp (optional-
can replace with Garam masala powder
also.

*.To Temper>

1. Oil 2-3 tbsp

2. Fennel seeds 1/4 tsp

3. Clove 5 no,s

4. Cinnamon 2" stick

5. Cardamom 4 no,s

6. Bay leaf 1 big

                 *Priparation:>

1.First wash mutton thoroughly
drain excess water then
marinate with the ingredients
given under the heading "For
Marination" and cover it and
keep aside for at least 40-60
minutes.

2.Wash and soak rice in water
for at least 20-30 minutes.
Heat oil in a skillet/pressure
cooker, add the tempering
ingredients one by one then
add onion, half of the mint
leaves & cilantro sprinkle little
salt and saute for 1-2
minutes.

3.Then add ginger garlic paste
and saute till the raw smell
leaves.

4.After that add green chilli &
chopped tomato and saute till
tomato turns soft n mushy.
Now add the marinated
mutton, chilli powder and
saute for 5-6 minutes.

5.Then add 1 cup water and
enough salt stir well and
pressure cook for 6-7
whistles.

6.Once done switch off the stove
and allow the pressure to cool
down then open the lid.
Again switch on the stove now
and add green peas and
enough water to cook rice(ie.
for 2 cup rice i always use 4
cups water, so to cook mutton
have added 1 cup already and
now add 3 cups water) and
remaining half cilantro n mint
leaves and allow it to boil.

7.Once it starts boiling add
soaked & drained rice and
cook till rice done or u can
pressure cook for 1 whistle.
I usually cook without
pressure, i cook in medium
high heat till the 80% water
drained, after that i turn the
heat to low and then cover the
vessel with clean kitchen towel
then put the lid and cook for
6-7 minutes.

8.That's it...Flavorful Mutton
Biryani ready, Garnish with
some finely chopped cilantro
& fried onions.

*Tip:> 

1.The same way instead of Mutton, can also
make Chicken Biryani except the sauteing &
pressure cook step, chicken cooks faster and
requires only 1-2 whistle or just 20 minutes.
Adding biryani masala powder is optional, as
its my first time to keep on safer side i added
it for flavor, i used Suhana biryani masala
powder.

2.Marination is important and even u can let it
rest for more than 1 hour, this way the meat
get tenderize with yogurt n blends with
spices and gives u soft, juicy n spicy mutton.

3.After pressure cooking the mutton with
masala, check your mutton pieces if you feel
its not cooked or still hard then add a pinch
of baking soda and cook for another 3-4
whistles and then add enough water and rice.