Posted the 02/02/2011 11:00:01 By dhanpad (Visit website)

1286232

Recipe type: Main Dish

Number of serving: 3

Preparation time: 10 Minute(s)

Cook time: 20 Minute(s)

Difficulty: Easy

Ingredients: Preparation:

Green Peas – ½ cup Grind dry and wet masalas separately.

Boiled Potato – 2nos (diced) Dry fry the nuts slightly and keep aside.
Carrot – 6 tbsp (diced) Separate the fruits from the tin (keep the juice)
French Beans – 6 tbsp (chopped Heat oil and add grind wet masala and fry for few
finely) minutes.
Fruit cocktail – 1 tin OR (fresh Add dry masalas, black pepper powder, turmeric
fruits like green grapes, powder in it and fry.
pineapple, apple etc.) Add tomato sauce and in it and cook until they
Paneer cubes – 1/4 cup are pulpy .Add, salt and sugar.
Dry fruits – 1/2 cup (cashews, Now add the vegetables and juices, simmer and
walnuts, almond flakes, cook for few more minutes.
pistachio, raisins) Allow to thicken a bit, add fruit, nuts and boil till
Low fat half and half – 1 small the gravy is thick and the fat separates
Sugar – 1tsp Add cream on it. Gently stir and switch off the
White pepper powder ½ tsp stove.
Curry powder - 1/2 tsp (optional) Garnish with saffron, coriander leaves.
Tomato sauce - 2tbsp Serve hot with Kashmiri pulao, Nan
Saffron – 2 pinch ( soak in the
warm 2tbsp of milk)
Oil – 2 tbsp
Salt as required
Coriander leaves – 2 tsp
(chopped finely)
Grind Masalas:
Ginger paste – 1tbsp
Green chillies – 5 nos
Dry Masalas
Cinnamon – 1’’ (broke into
pieces)
Cloves – 4
Elachi – 4 nos
 Spicy Bhindi
Method

Run a knife into each okra from the point

ed tip almost to the stemmed end & dust them with salt & turmeric and set
aside.

1. Lightly roast peanuts, coconut & 1/2 the finely chopped onion and put
these along with the chillies, cumin powder, pepper corns, turmeric
powder, sugar, coriander powder & 1/2 tsp salt into the grinder.
2. Coarsely grind (not a very smooth paste), pulsating only, till almost
evenly coarse.
3. Taste & add more salt if required.
4. Heat 4 tbsp oil in a non-stick kadai/ sauce pan, fry tomatoes till soft &
then add this masala/mixture & fry well for 5-6 minutes.
5. Remove half of this mixture & stuff the okras with it.
6. In the pan with the remaining masala, add 1/2 cup (or 1-2 cups if you
want more gravy) water, stir well & immerse the okras in it.
7. Simmer covered for 5 minutes or till okras are cooked.
8. Serve with piping hot rotis/naan.
Ingredients:
1/2 kg medium size okras (not big)
2 handfuls peanuts (w/o the skin)
1 cup dessicated coconut
2 green chillies
1/2 tbsp pepper corns
Salt to taste
1/2 tsp turmeric powder
2 chopped large onion
1/4 -1/2 cup curry leaves
Cooking oil
2 ripe medium tomatoes -chopped
1/4 tsp cumin powder
1 tbsp corriander powder
1 tsp sugar

PINDI CHANA RECIPE

Ingredients :-
1 cup chickpeas ( kabuli chana)
1 tea bag or 1 tbsp black tea leaves tied in a cheesecloth
21/2-inch ginger, 3/4th of it shredded finely for garnish
2-3 tbsp oil
2 onions chopped
2 tsp garlic, finely crushed
2 green chilies, sliced
3 medium sized tomatoes, chopped
2 tsp ground coriander
1 1/2 tsp ground cumin
1/2 tsp turmeric powder
1/2 - 1tsp red chili powder or as per taste
Salt To Taste
1/2 tsp garam masala
finely chopped coriander leaves

Method to make this recipe : pindi chole:

• Soak Chole in water overnight or for about 6 hr.
• Cook the chole with salt and enough water in the cooker for about 20 minutes or till
fully done.
• Drain, reserving 1 cup of cooking liquid.
• Finely chop the remaining ginger. Heat oil and sauté onions till golden, then add
garlic and chopped ginger and green chilies. Sauté for 5 minutes.
• Add tomatoes, coriander, cumin, turmeric and chili powder and sauté over low heat
until the oil separates.
• Add chole, the reserved cooking liquid, salt and half of the coriander leaves.
Simmer, uncovered until the liquid has been absorbed.
• Add a pinch of garam masala and serve pindi chana sprinkled with the remaining
garam masala, coriander leaves and shredded ginger.

STUFFED BHINDI RECIPE

Ingredients :-

1 pound Okra (Bhindi), washed and dried

3 tbsp - oil
1 tsp cumin seeds (jeera)
1 medium sized onion, chopped
2 green chilies, seeded and chopped
3/4-inch ginger, finely chopped
A pinch of Asafetida powder
1 tomato chopped
Stuffing :
3 tsp coriander powder
2 tsp turmeric powder
2 tsp ground fennel (saunf)
2 tsp dried mango powder (amchur)
1/2tsp chili powder or to taste
Salt To Taste

Method to make this recipe : stuffed okra:

Cut the stalk of each okra and make lengthwise slit.

Combine stuffing ingredients and mix well. Stuff each okra with the mixture.

Sauté cumin with the little oil until it starts to crackle.

Add onions, green chilies and ginger. Sauté till onion turns transparent, then put
in asafetida and cook for a few seconds.

Add tomato and cook until it turns pulpy.

Add the okra and cook for 5 minutes until tender and well coated with the sauce
(masala).

Serve stuffed bhindi hot with chapati, paratha or rice.

MUSHROOM MATAR RECIPE

Ingredients :-
1 1/2 cups - Green peas (Mutter)
200gms - Mushrooms
4 - Cardamon(green)
1" - Cinnamon
2 - Onions
1 1/2 tbsp - Ginger paste
1 tbsp - Garlic paste
3-4 - Tomatoes
1 tbsp - Chilli powder
1 tbsp - Coriander powder
1 tsp - Turmeric
1 tsp - Garam masala powder
1/2 cup - Cashewnut paste
4 tbsp - Oil
Salt To Taste
Method to make this recipe:

• Clean, wash and cut the mushrooms into medium pieces and chop onions
finely.
• Heat oil in pan. Saute green cardamoms, cinnamon stick & onions till
golden brown.
• Add ginger garlic paste and cook for 1/2 a minute.
• Add tomatoes and cook till oil leaves the sides.
• AddChilli powder, coriander powder, turmeric, garam masala, salt and
cook for 2 minutes.
• Lastly dissolve the cashewnut paste in one cup of water and mix well and
add it to the pan. Add one more cup of water and bring it to boil.
• Add the mattar (green peas) and mushrooms and cook till the peas are
fully cooked. Once done, serve the mushroom matar with rice or roti.

NAVRATAN KORMA RECIPE

Ingredients :-
3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans,
cauliflower, capsicum, cabbage, bottle gourd, cluster beans)
150gms - Grated paneer
3 - Tomatoes
2 - Grated onions
1 1/2 tsp -Ginger paste
1 1/2 tsp - Garlic paste
Salt To Taste
1 tsp - Turmeric Powder
1 1/2 tsp - Red chilli powder
1 tsp - Coriander powder
2 tsp - Garam Masala Powder
2 tbsp - Cream
6 tbsp - Vegetable oil
1 tbsp - Ghee
1 cup - Milk / water
1/4 cup - Dry fruits (cashew nuts, raisins)
Coriander leaves for decoration
Method to make this recipe : navrattan korma :
• Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make
puree. Readymade tomato puree can also be used.
• Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat.
• Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown.
• Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and
fry for 2-3 minutes.
• Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes.
Ensure that the mixture doesn't stick to bottom of pan.
• Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until
the gravy becomes thick.
• Add paneer to the gravy and stir well.
• Finally add all the vegetables to the above gravy and cook for 5-7 minutes.
• Serve the navratan korma hot. Put cream and chopped coriander leaves on the
navaratna korma decorate .
PANEER PASANDA RECIPE

Ingredients :-
500 gms Cottage Cheese (Paneer) How to make paneer
6 Onion (Pyaj)
400 gms Tomato (Tamatar)
1 " long piece Ginger (Adrak)
2 Green Chilly (Hari Mirch)
1 cup Cream (Malai)
1 cup Curd (Dahi)
100 Butter
1 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1 tsp Dried Pudina Leaves
1/2 tsp Garam Masala
1/2 cup Milk

Method to make this recipe : paneer pasanda:

• Cut cottage cheese in samll pieces.

• Chop onion very finely.
• Grind tomato, ginger, green chilly,.
• Heat butter in a pan.
• Saute onions till pink in color.
• Then add tomato paste.
• Continue cooking it on medium flame till ghee/oil begins to separate.
• Put off the flame.
• Add cottage cheese, cream , curd, salt, red chili powder, turmeric, garam
masala, dried pudina leaves and mix well.
• Keep it aside for an hour.
• Put the pan on the flame and then add milk to the mixture.
• Simmer for 5 minutes and then finally put off the gas.
 HARA CHANA MASALA RECIPE

Ingredients :-

1.4 kg Hara Chana

50ml oil
4gm ginger and green chilly, chopped
1gm asafoetida
10gm cloves
10gm bay leaf
10gm salt
3gm sugar
Lemon juice
5gm garam masala powder

Garnishes:

5 gm chopped coriander

Method to make this recipe:

• Heat oil, add cumin, cloves, bay leaf, chopped ginger, green chilli, and saute for 2
minutes.
• Add hara channa and cook until done.
• Add lemon juice, chopped coriander and garam masala powder.
• Garnish the hara chana masala with chopped corriander and serve hot.

RECIPE FOR ALOO GOBI RECIPE

Ingredients :-

450gms Potatoes
450gms Gobi (Cauliflower florets)
2 tbsp Oil
1 tsp Cumin seeds
1 no. Chopped green chillies
1 tsp Coriander paste
1 tsp Cumin paste
1/4 tsp Chilli powder
1/2 tsp Turmeric paste
1 tsp Chopped coriander leaves
Salt To Taste

Method to make this recipe : aloo ghobi :

• Par boil the potatoes in a large saucepan of boiling water for 10 minutes. Drain well
and set aside.
• Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes, until
they begin to splutter. Add the green chilli and fry for a further 1 minute.
• Add the cauliflower florets and fry, stirring, for 5 minutes. Add the potatoes, the
ground spices and salt and cook for 7-10 minutes, until the vegetable are tender.
• Garnish the aloo gobi with coriander and serve with tomato and onion salad and
pickle.

PYAZ KI KACHORI RECIPE

Ingredients :-

2 cups Maida (Plain Flour)

1/4 cup melted Ghee
1/2 tsp Salt
For filling:

2 cups finely chopped Onions

1 tsp Kalonji (Nigella Seeds)
2 tsp Saunf (Fennel Seeds)
2 Bay Leaves
1/2 tsp finely chopped Green Chillies
2 tblsp Besan (Bengal Gram Flour)
2 tsp Dhania Powder (Coriander)
2 tsp Chilli Powder
1 tsp Garam Masala
3 tblsp Chopped Coriander
2 tblsp Oil
Salt to taste

Other Ingredients of this recipe:

Oil for frying

Method to make this recipe : pyaz ki kachori :

 • To prepare the dough combine all the ingredients in a bowl and knead
into a semi soft dough using water. Keep it for 5 - 7 minutes.
• Divide the dough into 12 equal parts and keep them covered under a wet
muslin cloth.
• For the onion filling heat oil in a pan.
• Add the kalonji, saunf, bay leaves, green chillies and onions and saute till
the onions turn light brownin color.
• Add the besan, coriander powder, chilli powder, garam masala and salt
and saute for 2-3 minutes.
• Add the chopped coriander and mix well.
• Remove the bay leaves.
• Allow the mixture to cool completely.
• Divide into 12 equal parts and keep aside.
• To make kachoris roll out each portion of the dough into a 2 inch
diameter circle.
• Place one portion of the filling in the centre of the rolled dough.
• Surround the filling with the dough by slowly streching it over the filling.
• Seal the ends tightly and remove excess dough.
• Roll each filled portion into a 2 1/2 inch diameter circle taking care to
ensure that the filling does not spill out.
• Gently press the centre of the kachori with your thumb.
• Repeat with the remaining dough and filling.
• Deep fry the kachoris in hot oil over a slow flame till fgolden brown.
• The kachoris should puff up like puris.
• These kachoris take a long time to be cooked in the inside too.
• Serve hot with tamarind chutney and hari chutney.

METHI THEPLA RECIPE

Ingredients :-

1 cup Wheat Flour

2 crushed Green Chillies
1 tsp Red Chilli Powder
1/2 tsp Haldi (turmeric)
1 tbsp Ginger & Garlic paste
1 tsp Ajwain 1 pinch Hing
1/2 bunch Methi Leaves
1 tsp Coriander powder
1 tsp Cumin Seeds powder
Salt to taste
Oil as needed

Method to make this recipe : thepla :

• Put wheat flour in a flat vessel bowl.

• Mix all the ingredients int it including the methi leaves.
• Add 1 tsp oil and knead it. Let it stay for 15 minutes.
• Then make even size small balls of the dough.
• Roll them separately with a rolling pin into a round shape.
• Heat the griddle and roast each of the rolled out theplas one by one.
• First roast one side,turn it upside down.
• Then put 1/2 tsp oil on the turned side and again it upside down.
• Repeat the same with the other side.
• When evenly roasted remove it from griddle.
• Repeat this for all the balls.
• Serve them hot with butter or chutney or curd.
PARSI DAL RECIPE

Ingredients

1 cup Split Red Lentil (Masoor Dal)

a pinch of Turmeric Powder (Haldi)
2 chopped Green Chilli (Hari mirch)
2 flakes chopped Garlic (Lasan / Lahsun)
2 tblsp Clarified Butter (Ghee)
Salt to taste
1 tblsp chopped Coriander Leaves (Dhania Patta)
1 tsp Cumin Seeds (Jeera)

Method to make this recipe : parsi dal:

• Cook the dal with the turmeric powder and sufficient water in a pressure cooker.
• Cook till the dal is cooked.
• Remove from the flame.
• Mash the dal with a wooden spoon. keep aside in a pan.
• Heat the ghee in a pan.
• Add the garlic,salt, green chillies and the cumin seeds.
• Fry for a minute over a low flame and pour over the dal.
• Return the dal to a low flame.
• Add a little water if required(the dal should have the consistency of sambhar) and
cook for 2 minutes. remove from the flame.
• Serve hot garnished with the corriander leaves.

HYDERABADI BIRYANI RECIPE

Ingredients of this recipe:

350 gms Basmati Rice

200 gms Potatoes
200 gms Carrots
100 gms Onions
4 Green Chilies
30 gms Ginger
20 gms Garlic
1/2 tsp Turmeric Powder
1 tsp Red Chili Powder
1 cup Curd
1 tsp Saffron
2 tbsp Milk
1/3 cup Mint ( Pudina leaves )
1/3 cup Coriander Leaves
4 tsp Rose Water
50 gms Cashewnuts
50 gms Almonds
25 gms Raisins
120 gms Ghee
Salt To taste

Method to make this recipe : hyderabad biryani :

• Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some
more water and add half the whole garam masala and salt in a pan.
• Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
• Dice the peeled potatoes and carrots and wash them. Slice the onions and green
chilies.
• Peel ginger and garlic and chop finely. Chop the coriander and mint leaves.
 • Soak the almonds in water for half an hour and keep aside.
• Beat the curd in a bowl and divide into two equal portions.
• Dissolve saffron in warm milk and add it to one portion of the curd mixture.
• Heat ghee, add the remaining garam masala and sauté over medium heat until it
begins to crackle.
• Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a
minute.
• Add turmeric and chili powder, saute for half a minute add the chopped vegetables
and stir for a minute.
• Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then
simmer until the vegetables are cooked.
• Add the dry fruits and nuts when the vegetables are done.
• In the handi with the cooked vegetables, sprinkle little saffron curd, mint and
coriander.
• Then spread half the rice and again sprinkle the remaining saffron-curd, mint and
coriander and top it with the remaining rice.
• Place a moist cloth on top, cover the lid tightly so that it gets sealed.
• Put the handi on dum in a pre-heated oven for 15-20 minutes.
• Serve the hyderabadi biryani hot with mint chutney and other vegtables.

VEGETABLE BIRYANI RECIPE

Ingredients of this recipe:
2 cups Basmati Rice
1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
150 gms Green Peas
3 Finely Sliced Onion
2 Finely Sliced Green Chillies
Salt to taste
1 tsp Red Chilli Powder
2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
4 Cloves (laung)
1/2 tsp Black Pepper Powder
4 Tomato
1/2 cup Yogurt (curd)
4 tbsp Vegetable Oil
1/2 tsp Mustard Seeds
3 tbsp Dry Fruits (cashew nuts, raisin)
Method to make this recipe : vegetable biryani :
• Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a
little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or
microwave.
• Cut all the vegetables into small thin pieces and fry each one of it separately in oil.
Fry the green peas also.
• Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway
seeds powder, cloves, black pepper powder and stir for about half minute. Then add
onions and saute them for a minute ot till they get pink in color.
• Add salt and red chilli powder and stir.
• Add fine chopped tomatoes and fry till they are properly cooked.
• Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this
fine yogurt and stir well.Heat it for about 10 seconds.
• Add all the fried vegetables.
• Add the cooked rice and mix well with very light hands so that the rice grain doesn't
break. Cook for about 3 minutes.
• Take this vegetable biryani out in a rice serving dish.
• Garnish with dry fruits and green coriander leaves.
• Serve the vegetable (veg ) biryani hot with raita and pickles

INDIAN FISH CURRY RECIPE

Ingredients of this recipe:

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
Spices :
1tsp white cumin seeds
1tsp turmeric powder
1tsp garam masala powder

Method to make this recipe : curry fish:

• Cut the fish into medium-sized pieces.

• Heat the ghee in a frying pan and fry the fish pieces gently for 5 minutes. Drain the
fish on absorbent kitchen paper and set aside.
• Chop one onion finely and grind the other one.
• Add the chopped onion to the ghee in the pan and fry until golden.
• 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.
• Add the water and salt. Bring the mixture to the boil. Add fried fish pieces. Reduce
the heat and simmer for about 10 minutes.
• Serve the indian fish curry hot with rice or roti.
MACHHI KA SALAN RECIPE

Ingredients
500 gms fish cut into slices
1 coconut grated
2 tsp til
2 tsp dhania powder
1 tsp mustard seeds
1 tsp jeera
2 tsp khus khus
1/2 tsp haldi
2 tsp chilli powder
2 green chilies
3-4 tbsp oil
1 onion sliced fine
few curry leaves
lemon size tamarind
salt to taste

Method to make this recipe:

• To make Masala grind the til, dhania, jeera, mustard, khus khus, 1 tbsp grated
coconut, chili powder, haldi garlic and 1 onion to a fine paste.
• Extract 2 cups milk from the grated coconut. Extract the pulp from the tamarind
soaked in 1 cup of water.
• Heat oil and add the 1 sliced onion and fry till crisp. Put in the masala paste and fry
till the oil separates.
• Now add the fish pieces and fry a little. Pour in the coconut milk and add salt to taste
along with the curry leaves.
• Gently simmer till nearly done. Lastly add the tamarind water and again simmer a
little.
• Serve machhi ka salan hot.

GULAB JAMUN Home Based

Ingredient For the Recipe:

1 cup Carnation Milk Powder

1/2 cup all purpose flour
1/2 tsp baking soda
2 tablespoons butter -melted
Whole milk just enough to make the dough

For the Sugar Syrup

2 cups Sugar
1 cup water
Oil for frying

Method to make this recipe : gulab jamun:

• Make the dough by combining the milk powder, Bisquick, butter. Add just enough
whole milk to make a medium-hard dough. Divide the dough into 18-20 portions.
Make balls by gently rolling each portion between your palms into a smooth ball.
Place the balls on a plate. Cover with a damp yet dry kitchen towel.

• Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot
oil from the side of the pan, one by one. They will sink to the bottom of the pan, but
do not try to move them. Instead, gently shake the pan to keep the balls from
browning on just one side. After about 5 mins, the balls will rise to the surface. The
Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they
must be gently and constantly agitated to ensure even browning on all sides.

• If the temperature of the oil is too high then the gulab jamuns will tend to break. So
adjust the temperature to ensure that the gulab jamuns do not break or cook too
quickly.
• The balls must be fried very slowly under medium temperatures. This will ensure
complete cooking from inside and even browning.
Sugar Syrup
• The syrup should be made earlier and kept warm. To make the hot sugar syrup add
mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed
and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-
10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize
the sugar.

• Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab
jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup
overnight for best results. They can be served warm or at room temperature.

BADAM KA HALWA RECIPE

Ingredient for this Recipe:

2 cups Badam
2 1/2 cups Sugar
2 drops Kesar Colour
1 cup Ghee
1 cup Milk

Method to make this recipe : badam halwa:

• Leave the almonds in hot water for 1 hour.

• Remove the outer skin and grind to a paste with the milk.

• Make sugar syrup and boil till it reaches a one string consistency.
• Add the badam paste and cook till it thickens.
• Add the kesar colour.

• Add ghee little by little stirring continuously on low heat.

DAAL SHORBA RECIPE

Ingredients :-
4 Eggs (hard boiled)
1 onion
1/2 tomato (pureed)
3-4 flakes of garlic
1/2-inch piece of ginger
1-2 green chilies
2tbsp chopped coriander leaves
Salt to taste
Red chili powder to taste
3/4th tsp turmeric powder
1/2 tsp coriander powder
3/4tsp garam masala
2-3 tbsp vegetable oil / ghee
1 cup green peas or 250 gms paneer

Method to make this recipe:

• Remove the shell of boiled eggs & keep aside. If using Paneer cut into cubes and fry
till golden & set aside for later use.
• Make a paste of onion, garlic, ginger and green chilies in a mixer or chopper.
• Heat oil in a kadhi or wok and add onion-garlic paste and fry till golden brown.
• Add all the spices (salt, turmeric, coriander & chili powder) except garam masala
and fry for a minute and add tomato puree. Fry till it starts leaving oil.
• Add a cup of water and cook till it dry's.
• Now add the fried paneer cubes or green peas (which ever using) and boiled eggs.
• Add 1 cup of water and bring to boil and reduce the flame.
• Simmer for 10 minutes.
• Garnish with garam masala and coriander leaves and serve daal shorba hot with
paratha, roti or rice.

PEA SOUP RECIPE

Ingredients of this recipe:

4 Eggs (hard boiled)

1 onion
1/2 tomato (pureed)
3-4 flakes of garlic
1/2-inch piece of ginger
1-2 green chilies
2tbsp chopped coriander leaves
Salt to taste
Red chili powder to taste
3/4th tsp turmeric powder
1/2 tsp coriander powder
3/4tsp garam masala
2-3 tbsp vegetable oil / ghee
1 cup green peas or 250 gms paneer

Method to make this recipe:

 • Remove the shell of boiled eggs & keep aside. If using Paneer cut into cubes and fry
till golden & set aside for later use.
• Make a paste of onion, garlic, ginger and green chilies in a mixer or chopper.
• Heat oil in a kadhi or wok and add onion-garlic paste and fry till golden brown.
• Add all the spices (salt, turmeric, coriander & chili powder) except garam masala
and fry for a minute and add tomato puree. Fry till it starts leaving oil.
• Add a cup of water and cook till it dry's.
• Now add the fried paneer cubes or green peas (which ever using) and boiled eggs.
• Add 1 cup of water and bring to boil and reduce the flame.
• Simmer for 10 minutes.
• Garnish pea soup with garam masala and coriander leaves and serve hot with
paratha, roti or rice.

Tomato Shoraba Recipe

Ingredients of this recipe:

600 gms. Tomatoes
1 tbsp. Chopped ginger
1 tbsp. Chopped garlic
1 tbsp. Whole garam masala
2 no. Bay leaf
1 tbsp. Chopped green coriander
1 tsp. Cumin seeds
1 tbsp. Sugar (optional)
1 tbsp. Oil
2 no. Green chili
As per taste Salt

Method to make this recipe:

• Wash and cut tomatoes into quarters

• Cook tomatoes with chopped ginger, garlic, green chilies cut into two and Whole
Garam Masala. Add 5 cups of water and bay leaf. Bring to a boil.
• Simmer for twenty minutes on a slow flame until tomatoes are mashed completely.
 • Strain the mixture with a soup strainer.
• Heat oil in a pan. Add cumin seeds, let them crackle. Add strained tomato liquid and
season with salt.
• Bring it to a boil, add sugar if it is very sour.
• Serve tamatar ka shorba hot, garnished with chopped green coriander leaves.

MULLIGTAWNEY SOUP RECIPE

Ingredients of this recipe:

1/2 cup Coconut milk
2 tsp Lemon juice
6 - 8 no. Curry leaves
1 tsp Ginger
3 - 4 no. Garlic cloves
1/2 stick Cinnamon
1 tsp Coriander seeds
1 tsp Cumin seeds
1/2 tsp Fennel seeds
1/2 tsp Fenugreek seeds
1 tsp Black peppercorn
1 tbsp Gram flour
1 tbsp Oil
Salt As per taste.

Method to make this recipe:

• Grind garlic, ginger, cinnamon, coriander seeds, cumin, fennel, fenugreek seeds and
peppercorns into a fine paste.
• Heat oil, add Gram flour, cook for some time and then add ground masala. Cook for
few more minutes.
• Add 850 ml. water (3 1/2 Cups) and curry leaves. Cook till you get a thick
consistency
 • Add Coconut milk, lime juice and salt.
• Strain through muslin cloth and serve mulligtawney soup hot.

CURD RICE RECIPE

Ingredients of this recipe:

1 Cup Boiled Rice

2 cups of plain yogurt (Curd)
2 Tbsp Oil
1/4 cup milk
Finely chopped coriander leaves
1-2 green chilies
1 tsp. chana daal
1 tsp. urad daal
1 tsp. mustard seeds
1 1/2 tsp. finely chopped ginger
2 Tbsp desiccated coconut
1/2 tsp. salt

Method to make this recipe : curd rice:

• In a saucepan heat 2 tablespoonful of oil.

• Add mustard seeds to the oil.
• When the mustard seeds start popping add chana and urad daal.
• After a minute, add in the ginger, coriander and green chilies.
• Sauté them for a minute.
• Take the pan off the gas. Add in the rice.
 • Mix the salt and desiccated coconut.
• Just before serving, mix all the ingredients with yogurt (curd) and milk. Curd rice is
ready to be served.

KASHMIRI PULAO RECIPE

Ingredients of this recipe:

500gms Long Grain (Basmati) Rice
100gms Onion sliced vertically
5gms Cinnamon (dalchini)
5gms cardamom (Elaichi)
5gms cloves
a pinch of turmeric powder
1gm saffron (kesar)
10 ml Milk
20gms walnut
20gms cashew nut
1litre water
50gms oil
salt to taste

How to Make It
• Wash and soak rice.
• Heat oil and fry onions till golden brown and remove.
• Fry whole spices, turmeric powder, add rice and sauté.
• Add half-saffron dissolved in little warm milk.
• Add hot water and mix well.
• Cook a little. Finish with remaining saffron and cook till grains are separated and
done.
• Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.
METHI PULAO RECIPE

Ingredients of this recipe:

11/2 Cup Long Grain (Basmati) Rice

1 cup green peas
50gms paneer (cut into small cubes and deep fried)
A small bunch of methi (fenugreek) leaves (chopped)
2 tomatoes (chopped)
4-5 flakes of garlic (paste)
2-3 green chilies (chopped)
1/4th tsp. turmeric powder
Red chili powder to taste
Salt to taste
1tbsp oil/butter

Method to make this recipe : methi pulao:

• Wash methi properly and drain the water and keep aside.
• Heat oil in the pan and add garlic paste and fry till light brown.
• Now add tomatoes, peas. Methi, green chilies, salt, chili powder and turmeric
powder. Stir-fry for 8-10 minutes.
• Add rice and fry well for another 5 minutes.
• Add enough water and pressure cook on low flame for 5 minutes.
• Garnish with fried paneer.
• Serve the methi (fenugreek) pulao hot with chilled raita.
SHRIMP BIRYANI RECIPE

Ingredients of this recipe:

1 lb Shrimp shelled and deveined

1 cup Basmati Rice
1 Medium chopped Onion
1" Grated Ginger Piece
2 cloves Crushed Garlic
2 Green Chillies
2/3 cup Grated Coconut
2 tsp Garam Masala
1 tbsp Lime Juice
1 tbsp Cashewnuts and Raisins
2 Bay Leaves
1/4 cup Ghee or butter
1 tsp Salt or to taste

Method to make this recipe : shrimp biryani:

• Soak the rice in normal water for 20 minutes.
• Make a fine paste of green chilies, garam masala, ginger, garlic, cashew nuts &
coconut.
• In a pan heat 3 tablespoons of butter or ghee and add half of the onions and fry until
golden brown.
• Add the paste to the onions and stir for about 5 minutes.
• Add the shrimps and 1/2 tsp salt. Mix well so that all the shrimps are coated with the
cooked masala and cook on a low flame for 5 minutes Remove from heat and set
aside.
• In a separate pan heat 2 tablespoons of butter or ghee and fry the bay leaves and add
the remaining onions and fry until the onions are golden brown.
• Add the rice and stir fry for about 10 minutes. Add the peas, 1/2 tsp salt and 2 cup of
water.
• Put the lid on the pan and let it stay for 15 minutes or until the rice is almost done on
a low flame.
• Preheat the oven to 300°F.
• In a serving bowl mix the shrimps and rice together.
 • Cover the bowl with the aluminium foil. Put it in the oven for about 10 - 15 minutes.
• When done add the lime juice and garnish the shrimp biryani with fried cashewnuts
and raisins.

PANEER BHURJI RECIPE

Ingredients of this recipe:

200 gms Paneer

1 tbsp Oil
1/4 tsp Cumin seeds
2 Green Chillies
1 Small Onion
1/4 tsp Turmeric Powder
1/2 tsp Garam Masala Powder
1 tsp Ginger-Garlic Paste
1 medium Tomato
1/2 tsp Salt

Method to make this recipe:

• Chop the onions, tomatoes and chillies finely.

• Heat oil in a deep bottomed pan, add the cumin seeds, chopped onions
and the ginger garlic paste, fry till brown.
• Add the chillies and tomatoes and fry till they are soft and pulpy.
• Add turmeric powder, garam masala powder, salt and little water so that
all the masalas are well combined.
• Add grated paneer and fry for 5 minutes till the paneer blends into the
masala.
• Garnish with chopped coriander and serve hot.
PANEER MAKHANA CURRY
RECIPE

Ingredients of this recipe:

2 cup Makhana
250 gms Cottage Cheese (Paneer) How to make paneer
4 Onion (Pyaj)
4 Tomato (Tamatar)
1 " long piece Ginger (Adrak)
4 - 5 cloves Garlic (Lasun)
1/2 cup Cream (Malai)
2 cup Milk
1 tsp Red Chily Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/2 tsp Dried Pudina Leaves
1 cup Cashewnut (Kaju)
1/2 tsp Garam Masala
1 tblsp Poppy seeds (Khuskhus)
Coriander Leaves (Dhania Patta)
4 tblsp Clarified Butter (Ghee)
How to make Curry ( Gravy )

• Heat clarified butter in a pan.

• Fry makhana in the ghee.
• Cut cottage cheese in samll pieces.
• Mince onion, tomato, garlic, ginger.
• Cut cashewnut in samll pieces.
• Soak poppy seeds in 1/4 cup of water.
• After 1 hour grind the soaked poppy seeds to a fine paste.
• Chop coriander leaves very finely.
• Heat clarified butter in a pan.
• Add onion, tomato, garlic, ginger paste and brown it, stirring continously.
• Add poppy seeds and fry for 2 minutes and then turn off the gas.
• To this mixture add makhana, cottage cheese, cream , salt, red chili
pepper, turmeric, dried pudina leaves.
• Keep this mixture aside for half an hour.
• After half an hour put the pan on the flame and add milk.
• When it comes to a boil add 3 cups of water.
• Simmer it till the makahana are completely done and soft.
• Then add cashewnuts and garam masala.
• After 1 minute put the flame.
• Transfer the mixture to a dish and sprinkle some corainder on it.
• Serve it hot with nan, roti or parantha.
PANEER in COCONUT GRAVY

Ingredients of this recipe:

250 gms Cottage Cheese (Paneer)

3 Onion (Pyaj)
4 - 5 cloves Garlic (Lasun)
1 " long piece Ginger (Adrak)
4 Tomato (Tamatar)
Coriander Leaves (Dhania Patta)
2 fresh red chillies
1/2 tsp Cumin Seed (Jeera)
1 tsp Coriander Seeds Powder (Dhania Powder)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/2 tsp Sugar
3 tblsp Groundnut (Moong Fali) Powder
1 cup Coconut Milk
1 tsp Lime or Lemon Juice (Nimbu)
2 tblsp Clarified Butter (Ghee)

Method to make this recipe : paneer coconut gravy:

 • Cut paneer in squares.
• Grind onions to a paste.
• Grind tomatoes finely.
• Grind ginger (adrak), garlic (lasun) to a paste.
• Chop coriander leaves (dhania patta) very finely.
• Chop fresh red chillies very finely.
• Roast the groundnuts and grind them to a fine paste.
• To make coconut milk, grate fresh coconut and mince in a grinder with 1
cup of water. Sieve the mixture and coconut milk is ready.
• Heat clarified butter (ghee) in a pan.
• Add cumin seed (jeera), onion (pyaj) and pink it, stirring continously.
• Add the ginger garlic paste and stir it for 1 minute
• Now add tomato and fresh red chilly.
• Cook for sometime and then add tomato (tamatar).
• Continue cooking it on medium flame till ghee/oil begins to separate.
• Add coriander seeds powder (dhania powder), red chili powder (lal
mirchi), salt, sugar groundnut (moong fali) powder, coconut milk.
• Add the paneer pieces and let the gravy cook till it thickens.
• Take off the fire and serve hot garnish it with well chopped coriander
leaves.

EGG PARATHA RECIPE

Ingredients of this recipe:

2 cups of Wheat Flour

4 Eggs
2 medium Onions (chopped)
1 Capsicum (Bell Pepper) (chopped)
1 Tomato (chopped)
A few strands of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
Salt (to taste)
2 tbsp. Cooking Oil
Clarified Butter (Ghee) or Butter (for preparing dough and frying parathas)

Method to make this recipe : egg paratha:

• Heat oil in a frying pan until hot.
• Add in the chopped onions and saute onions on medium heat until golden brown.
• When onions turn golden brown and translucent, add in the tomato and capsicum
and saute for a few minutes. Add salt, red chilli powder, and eggs;
• Mix well.
• Saute well until eggs are well done.
• Add the coriander/cilantro leaves; mix, take off heat and set aside.
• Prepare the wheat dough by adding water to it.
• Knead well into a soft dough. Add 2 tbsp. clarified butter or butter to the dough and
knead some more.
• Make small balls out of the complete dough. Roll each ball into a round roti.
• Lay out one roti, cover it with the egg mixture and cover it with another roti. (so
basically stuff egg mixture in between two rotis.)
• Roll it a little and fry both sides well in clarified butter or butter.

ROOMALI ROTI :-
Ingredients of this recipe:

11/2cup Whole Wheat Flour (Atta)

50 gms Maida
1/2 tsp Baking powder
2 tbsp oil
Water to knead

Method :-

• Mix wheat flour, maida, salt and baking powder and sieve them together.
• Pour oil in the flour and add water bit by bit and make a smooth & elastic dough and
set aside covered with moist muslin cloth for 1/2 an hour.
• Now make small balls of the dough and roll like a thin chapati of about 12" diameter
circle using little dry flour (it should be thin as a tissue)
• Heat an inverted griddle(tawa).
• Place the rumali roti carefully over it and cook till done. Fold it like a handkerchief.
• Serve rumali roti hot with indian curry.

LUCHI RECIPE
 • Ingredients of this recipe:

11/3 cup Flour (Maida)

1/4 tsp Salt
1/4 tsp Sugar (optional)
3 tbsp Melted Ghee
1/2 cup Warm Water or as needed
Ghee for deep frying

Method to make this recipe:

• Blend the flour, salt and sugar in a large bowl. Rub the melted ghee into it and
gradually using enough water to make a stiff but pliable dough.
• Cover the dough with damp cloth and set aside for 30 minutes.
• Knead dough a little again. Dough should be stiff enough to roll without extra flour.
• Make small balls of the dough and cover them with damp cloth.
• Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out
into 5 to 6 inches round. Repeat the same process to roll out all pooris.
• Heat plenty of oil in a kadhai until very hot. Put in a luchi and immediately start
flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
• This should take only a few seconds. Flip the luchi over and cook the other side until
golden brown.
• Serve hot with curries or vegetables.

PUNJABI KADHI RECIPE

Ingredients of this recipe:

1 cup Gram flour

1/4 cup Chopped onion
1/4 cup Chopped potato
1 tsp Ajwain.
1 tsp Red chili powder.
1 tsp Chopped ginger.
1/2 tsp Baking powder.
Oil for deep frying
Salt As per taste
1 cup Kadhi Curd (yogurt)
1/4 cup Gram flour
2 no. Dry red chili whole
1 tsp Turmeric powder.
A pinch Asafetida
1 tsp Fenugreek seeds.
2 tbsp Oil.
Salt As per taste

Method to make this recipe:

• Mix all pakora ingredients except oil and add about ½ cup of water. Mix well.
• Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into
small balls. Fry till pakoras are golden brown.
• Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that
there are no lumps. Add turmeric powder, salt and 3 cups of water.
• Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute.
Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for
about 15 minutes. Stir occasionally.
• Add red chili powder and fried pakoras and again simmer the punjabi kadi for about
5 minutes.
• Serve punjabi kadhi hot with steamed rice.

PUNJABI SUKHI CHANA DAAL

Ingredients of this recipe:

1 cup - Chana dal

1 Onions, chopped
Salt To taste
1 - Turmeric Powder
Handful - Pinch Corainder leaves
2 - Cinnamon sticks
2 - Cloves
1 - Bayleafs
1/4 tsp - Cumin seeds
1 tsp - Lemon Juice
1 tbsp - Ghee

Method to make this recipe:

• Clean, wash and soak chana dal for one hour.
• Pressure cook the dal with 3 cups of water. Keep aside.
• Heat ghee in a pan, add cloves, cinnamon stick, bayleafs, cumin seeds and fry until
they pop up.
• Add onions and fry till brown. Add salt and turmeric powder. Mix well.
• Add dal and let it boil for few minutes.
• Garnish with corainder leaves. When the dal will be cool, add lemon juice and stir
well.
• Serve sukhi chana daal hot with rice or paratha.

KHOYA MATAR RECIPE

Ingredients of this recipe:
1 cup green peas
500 gms milk solids (khoya)500 gm
3 tblsp cashewnuts (broken)
1/2 cup bread croutons
1/2 tsp red chillies crushed
1 tsp red chilli powder
2 tblsp raisins
1/2 tsp turmeric powder
1/2 tblsp oil
2 green chillies chopped
1/2 tblsp ginger garlic paste
1 tsp sesame seeds roasted
saltto taste
1 tsp coriander powder
1/2 cup onion paste
1 tblsp coriander leaves chopped
1/2 cup tomato puree
Method to make this recipe : khoya matar :
• Roast the khoya slightly.
• Keep aside.
• Boil green peas.
• Heat up oil in a pan, mix in onion paste and stir fry till pink.
• Mix in ginger-garlic paste and sauté.
• Mix in tomato puree, turmeric powder, red chilli powder and roast till the oil leaves
the masala.
• Mix in boiled peas and stir.
• Mix in salt, roasted khoya and stir.
• Mix in broken cashewnuts and raisins.
• Mix in coriander powder and stir to mix well.
• Take off the heat.
• Sprinkle cut green chillies, roasted sesame seeds, crushed red chillies on the bread
croutons and mix well.
• To serve assemble the khoya-peas masala in a dish and cover with bread crouton
mixture.
• Sprinkle with cut coriander.
MURG KALI MIRCH RECIPE

Ingredients of this recipe:

salt to taste
1 tsp turmeric powder
1 kg chicken
25 - 30 peppercorns
3/4 cup tomatoes chopped
1/2 cup onions sliced
1 tblsp coriander powder
6 - 8 cloves
8 - 10 curry leaves
2 tsp garlic chopped
3 tblsp oil
Method to make this recipe : murg kali mirch :
• Clean, wash and skin the chicken.
• Cut it into twelve pieces.
• Lb peppercorns to a coarse powder.
• Mix salt, crushed peppercorns and turmeric powder with the chicken pieces.
• Keep aside for half an hour.
• Heat up oil in a kadhai.
• Mix in cut onions and cloves.
• Stir fry on medium heat up till onions are light brown.
• Mix in cut garlic and stir fry for a minute.
• Mix in coriander powder and cut tomatoes.
• Stir fry till oil leaves the sides.
• Mix in marinated chicken, curry leaves and half cup water.
• Stir fry covered, stirring occasionally, till chicken is cooked.
• Correct flavor and serve hot.
PUNJABI ALOO AMRITSARI
RECIPE

Ingredients of this recipe:

250gms Aloo (potato)

2 Onions, sliced
2 tsp Ginger-garlic paste
1/2 tsp Ajwain
Salt To taste
1/2 cup Besan
1 tsp Corainder Powder
1 tsp Red chilli powder
1/2 tsp Garam masala
1/2 tsp Annardana Powder
Oil For frying
Handful Corainder leaves

Method to make this recipe:

• Cut aloo into long pieces.

• Make a thin batter of besan, salt, ginger-garlic paste, ajwain seeds adding little water.
Add 1 tsp of oil and mix well.
• Marinate alu pieces for 15 minutes.
• Heat oil and deep fry the aloo. Keep aside.
• Heat 2 tsp of oil, add onions and saute till brown. Add salt, turmeric powder, red
chilli powder, annardana powder, garam masala and mix well.
• Add the aloo (potato) and toss well. Simmer the flame and cook for another 5- 6
minutes.
• Garnish with corainder leaves and serve punjabi aloo amritsari hot with paratha.
PUNJABI ALOO AMRITSARI
RECIPE

Ingredients of this recipe:

250gms Aloo (potato)

2 Onions, sliced
2 tsp Ginger-garlic paste
1/2 tsp Ajwain
Salt To taste
1/2 cup Besan
1 tsp Corainder Powder
1 tsp Red chilli powder
1/2 tsp Garam masala
1/2 tsp Annardana Powder
Oil For frying
Handful Corainder leaves

Method to make this recipe:

• Cut aloo into long pieces.

• Make a thin batter of besan, salt, ginger-garlic paste, ajwain seeds adding little water.
Add 1 tsp of oil and mix well.
• Marinate alu pieces for 15 minutes.
• Heat oil and deep fry the aloo. Keep aside.
• Heat 2 tsp of oil, add onions and saute till brown. Add salt, turmeric powder, red
chilli powder, annardana powder, garam masala and mix well.
• Add the aloo (potato) and toss well. Simmer the flame and cook for another 5- 6
minutes.
• Garnish with corainder leaves and serve punjabi aloo amritsari hot with paratha.
KARELA MASALEDAR RECIPE

Ingredients of this recipe:

2 tsp coriander powder

1 tsp red chilli powder
1 tsp turmeric powder
oil to fry
5 -6 bitter gourd
salt to taste
2 medium sized onions
1 tsp dry mango powder

Method to make this recipe : karela masaledar :

• Take off and reserve the scrapings of the karelas.
• Give a slit on one side and take off all the seeds.
• Cut karelas into thin slices.
• Wash and rub two table spoons salt all over the karelas and its scrapings.
• Set aside for 3-4 hours.
• Wash completely again and squeeze dry the karelas.
• Heat up oil in kadhai.
• Deep fry the cut karelas till dark brown and crisp.
• Take off the karelas and keep aside.
• Slice onions.
• Heat up 3 tblsp of oil in a kadai.
• Mix in cut onions.
• Stir fry for 3-4 minutes till they are transluscent.
• Mix in scrappings of karela and let it stir fry till onions are a little brown.
• Mix in turmeric powder, coriander powder, dry mango powder and red chilli
powder.
 • Mix in the fried karelas to the above mixture and stir fry covered on low heat up for
5-6 minutes.
• Mix in salt if needed.
• Serve hot with chappatis.

STUFFED EGGS RECIPE

Ingredients of this recipe:

4 eggs (hard boiled)

1 tbsp ghee / oil
1 tbsp chopped onions
3 tbsp cooked ground / minced meat
Salt To Taste
1 green chili (chopped)
1/2 tsp ginger (grated)
1 tbsp tomato paste
1 tbsp corn flour / corn starch
1 egg (beaten)
1 tbsp coriander leaves (chopped)
1 lemon juice
breadcrumbs for coating
12 pieces of liver (fried) for garnishing
Oil for deep-frying
Method to make this recipe:
• Heat the oil / ghee in a frying pan and fry the onions till golden.
• Add the meat, salt, chili, coriander, ginger, tomato paste and lemon juice and fry for
about 5 minutes.
• peel the shell and cut the hard boiled eggs into half lengthways.
• Take out the yolks and add to the frying mixture.
• Cook for another 5 minutes and remove from the heat and allow to cool.
• Stir the corn flour into the beaten egg, making a batter.
• Place the breadcrumbs on a flat dish.
• Fill the meat mixture into the yolk cavity ( hole from where yolk is separated) of
each egg half, cover with another half to make complete egg shapes.
• Dip the stuffed egg into the egg and corn flour batter and roll over the breadcrumbs.
 • Heat oil in a kadhai / deep-frying pan over a moderate heat and fry the stuffed eggs
until golden all over.
• Remove and drain on a paper towel.
• Serve garnished with fried liver, coriander leaves and with chutney or sauce.

INDIAN EGG BIRYANI RECIPE

Ingredients of this recipe:

1/2 cup ghee / oil
8 large eggs (hard boiled)
1 large onion (finely chopped)
2 flakes garlic (curshed)
2 bay leaves
1-inch cinnamon stick
1 brown Cardamom (badi elaichi)
4 green cardamom pods (chhoti elaichi)
1/2 tsp turmeric powder
1/2 tsp chili powder or to taste
2 cups Basmati (long grain) Rice
21/2 cups warm water
Salt To Taste
1 tsp garam masala powder
1 tbsp chopped coriander leaves
3-4 tomatoes (thickly sliced) to garnish

Method to make this recipe:

• Heat the oil / ghee in a deep sauce pan and fry onions and garlic together with the
bay leaves, cinnamon and cardamoms, until golden.
• Carefully prick the eggs with a fork and add to the pan.
• Stir in turmeric, chili powder and fry for about 5 minutes.
• Add pre-soaked rice and stir slowly and carefully for 2 minutes.
• Pour in water and salt to taste, and cook over a modeate heat until the rice is tender
and water is absorbed.
• Sprinkle garam masala powder over it.
• Garnish egg biryani with chopped coriander and tomato slices, serve hot.
INDIAN EGG CURRY RECIPE

Ingredients of this recipe:

4 Eggs (hard boiled)
1 onion
1/2 tomato (pureed)
3-4 flakes of garlic
1/2-inch piece of ginger
1-2 green chilies
2 tbsp chopped coriander leaves
Salt To Taste
Red chili powder to taste
3/4th tsp turmeric powder
1/2 tsp coriander powder
3/4 tsp garam masala
2-3 tbsp vegetable oil / ghee
1 cup green peas or 250 gms paneer

Method to make this recipe:

• Remove the shell of boiled eggs & keep aside. If using Paneer cut into cubes and fry
till golden & set aside for later use.
• Make a paste of onion, garlic, ginger and green chilies in a mixer or chopper.
• Heat oil in a kadhi or wok and add onion-garlic paste and fry till golden brown.
• Add all the spices (salt, turmeric, coriander & chili powder) except garam masala
and fry for a minute and add tomato puree. Fry till it starts leaving oil.
• Add a cup of water and cook till it dry's.
• Now add the fried paneer cubes or green peas (which ever using) and boiled eggs.
• Add 1 cup of water and bring to boil and reduce the flame.
• Simmer for 10 minutes.
• Garnish egg curry with garam masala and coriander leaves and serve hot with
paratha, roti or rice.
KEEMA MATAR RECIPE

Ingredients of this recipe:

500 gms Minced Meat (Keema)

250 gms Peas (Matar)
1/2 tsp Turmeric (Haldi)
1 tsp Red Chili Powder (Lal Mirchi)
1 " chopped Ginger (Adrak)
3 Green chilli (Hari mirch)
1 tsp Garam Masala
3 large Brown Cardamom (Elaichi Moti) crushed
1 cup fresh and thick curd Curd (Dahi)
1 pinch of Asafetida (Hing)
4 tblsp Clarified Butter (Ghee)
Coriander Leaves (Dhania)

Method to make this recipe : keema matar:

• Heat ghee and fry asafetida.
• Add salt, green chillies, turmeric and coriander powder.
• Add cardomoms and garam masala and simmer.
• Then add a cup of hot water.
• Cover and cook till the water dries and peas and keema are done.
• Garnish with coriander leaves.
• Serve hot with nan or chapatis.
MURG NOORJEHANI RECIPE

Ingredients of this recipe:

1 Chicken
6 tblsp Clarified Butter (Ghee)
4 Bay Leaf (Tej Patta)
1/4 tsp Saffron (Kesar), soaked in lukewarm milk
3 meduim sized Onion (Pyaj)
2 cups beaten Curd (Dahi)
1/2 " Ginger (Adrak)
8 pods Garlic (Lasun)
4 Green Chillies
4 Cloves (Lavang)
1 " Cinnamon (Tuj/Dalchini)
3 Brown Cardamom (Elaichi Moti)
1 tsp Aniseed (Sauf)
2 boiled eggs
2 -3 Almonds Few Sultanas

Method to make this recipe : murg noorjehani:

• First grind ginger, garlic, green chillies, cloves, cinnamom, cardamoms, aniseed to a
fine paste.
• Now prick the chicken well with a fork.
• Mix curd with ground spices and rub it over the chicken.
• Set it aside and allow the chicken to marinate for 3 - 4 hours.
• Heat ghee, fry bay leaves, add onions and let them brown well.
• Add the chicken along with marinade.
• Cook on medium flame till nearly done.
• Add salt and saffron and fry chicken till the masal begins to coat the chicken and it is
well brown.
• Pour the chicken in a dish and top it with silver foil.
• Also add chopped boiled eggs, almonds sliced and fried sultanas.
• Serev with fried rice, nan and paranthas.
SHAHI CHICKEN KORMA RECIPE

Ingredients of this recipe:

1 Chicken deboned and cut into pieces

3 Onion (Pyaj) chopped
1 tsp Turmeric (Haldi)
1 tsp Coriander Seeds Powder (Dhania Powder)
1 tsp Red Chilly Powder (Lal Mirch)
1 " long piece Ginger (Adrak) chopped
8 Garlic (Lasun) minced
1 cup Curd (Dahi) fresh and thick
1/2 tsp Garam Masala
3 tblsp Clarified Butter (Ghee)
5 Almonds (Badam) chopped
10 Cashewnut (Kaju) chopped
Lemon juice to taste
Coriander Leaves (Dhania Patta)

Method to make this recipe : shahi chicken korma:

• Beat the curd and mix chicken pieces with turmeric and salt.
• Set it aside for half an hour.
• Now heat ghee and fry onions, ginger, garlic till light brown.
• Add red chilly powder, coriander and simmer for few minutes.
• Add chicken and fry for 5 minutes.
• Add 2 cups of hot water and stir well.
• Cover and cook till chicken is tender and dry.
• Add garam masala and salt.
• Mix all the dry fruits and garnish with coriander leaves.
• Serve hot.
SHAHI KAJU ALOO RECIPE

Ingredients of this recipe:

300 gms Potato (Aloo)

4 tblsp Cashewnut (Kaju) soaked in 1/4 cup water
1 tblsp chopped Ginger (Adrak)
1 tsp chopped Garlic (Lasun)
1/2 tsp Black Cumin Seed (Shah Jeera)
1 Bay Leaf (Tej Patta)
2 chopped Onion (Pyaj)
a pinch of Turmeric (Haldi)
1/4 tsp Garam Masala
2 tblsp chopped Coriander Leaves (Dhania Patta)
1/4 cup beaten Curd (Dahi)
1/4 cup Milk
Oil for frying

Method to make this recipe : shahi kaju aloo:

• Wash potatoes and peel and cut them into 1 inch pieces.
• Fry the potatoes to a deep golden brown and keep aside.
• Grind cashewnuts, ginger and garlic to a paste in a grinder.
• Keep this paste aside.
• Heat some of the oil in a heavy bottomed pan.
• Add black cumin and bay leaf.
• Wait for 30 seconds till cumin seeds stop spluttering.
• Add onions and cook on low flame till onions turn soft but do not let them turn
brown.
• Add turmeric and garam masala. Stir to mix well.
• Add the paste prepared earlier. Cook for 1 minute.
• Add yogurt and stir fry till water evaporates.
• Cook till it dries.
• Add milk and about 1/2 cup of water to the gravy.
• Boil and simmer for 2 -3 minutes.
• Add the fried potatoes and chopped coriander to the garvy and simmer on low flame.
 • Cook on low flame till the gravy thickens and coats all the potatoes.
• Serve hot with nan or paranthas.

BIRYANI BADSHAHI RECIPE

Ingredients of this recipe:

1/2 kg Mutton
250 gms Rice parboiled
311/2 tblsp Lemon Juice
10 blanched Almonds (Badam)
1/2 tblsp Mint Leaves (Pudina Leaves)
1 cups Butter
1 handfuls chopped Coriander Leaves (Dhania Patta)
1/2 tblsp Cumin Seed (Jeera)
2 large sliced Onion (Kanda Pyaaz)
2 Brown Cardamom (Elaichi Moti)
1 tblsp Oil
4 pods Garlic (Lasun)
2 Cloves (Lavang)
1 " long piece Ginger (Adrak)
1/2 tblsp Saffron (Kesar)
1/2 tblsp Green Chilly (Hari Mirch) chopped
1/2 tblsp Red Chili Powder (Lal Mirchi)
1/2 " Cinnamon (Tuj/Dalchini)
1/2 kg Curd (Dahi)
125 gms Milk
3 cups Water
Method to make this recipe : biryani badshahi:
• First wash and soak rice.
• Then fry sliced onions to a golden brown color.
• Soak saffron in water.
• Now grind ginger, red chillies, garlic and almonds and fry these in butter.
• Add it to the mutton and salt and stir for 5 minutes.
• Now add water and cook onlow flame till meat becomes tender and about 1 cup of
gravy is left.
• Boil rice with salt in another pan.
• Put curd into a piece of muslin cloth and let the water drain away.
• Add cloves, cardomoms, cumin seed, mint leaves, chopped chillies and coriander in
drained curd.
• Strain the saffron water and add lemon juice.
• Add all this to mutton.
• Sprinkle half of the boiled rice over the mutton and then spread a layer of fried onion
and then of rice again.
• Now pour milk and some butter and cover the vessel.
• Seal the edges of the pan with flour paste.
• Place the can on flame for one hour.
• Serve it very hot with some curry.

Dal Maharani
Ingredients for Dal Maharani:
• Rajma - 1 cup
• Black urad gram - 1 cup
• Chana dal - 1/2 cup
• Tomatoes puree - 2 tablespoon
• Coriander powder - 1/2 teaspoon
• Garam masala - 1/2 teaspoon
• Onions - 2 no's chopped
• Butter - 2 tablespoon
• Ginger-Garlic paste - 1 teaspoon each
• Green chilies - 2 no's chopped
• Red chili powder - 1/2 teaspoon
• Turmeric - 1/4 teaspoon
• Oil - 2 tablespoon
• Salt to taste
Method for Dal Maharani:
• Soak the rajma and black gram/urad dal together overnight .
• To this add chana dal and pressure cook till all three kinds of dals are
tender.
• Heat oil in a pan, fry the onions ,green chillies and ginger-garlic paste for
few minutes.
• Add coriander powder, chili powder, turmeric and fry for another 2-3
minutes.
• To this, add tomato puree and cook until they are mushy.
• Add boiled dals and cook with salt .
• Add butter and stir well and cook for another 10 minutes.
• Now add garam masala and stir well.
• Add rest of the butter on top of the dal as garnish.
• Enjoy hot dal maharani with naan's , chapaties and rice.
Mushroom Korma

Ingredients for Mushroom Korma:

• Mushrooms - 1/2 Kg.
• Cumin seeds - 1/2 tsp.
• Ginger Paste - 1 tsp.
• Garlic Paste - 1tsp.
• Poppy Seeds or khus khus - 3 tbsp.
• Coriander Seeds - 1 tbsp.
• Cloves - 3
• Cinnamon - 3-4 sticks
• Fennel (saunf) - 1 tsp.
• Cardamom or Badi ilaichi - 2
• Tumeric powder - 1/4 tsp.
• Red Chili Powder - 1 tsp.
• Onion - 1 big
• Tomato - 2 big
• Oil - 1/2 cup
• Salt to taste
Method for Mushroom Korma:
• Wash mushrooms thoroughly. Slice into halves and keep aside.
• Grind coriander, cumin, fennel, poppy seeds, cloves, cinnamon,
cardamom into powder and keep aside.
• Blend ginger garlic onions and tomatos into a paste.
• Mix mushrooms with all of the above and red chili powder, tumeric and
salt .
• Heat oli in a deep skillet on medium and add mushrooms. Stir for two
minutes.
• Add about 2 cup water. Simmer the flame and let cook for 20 minutes.
 • Enjoy Mushroom Korma with white rice or chapatiies/ parathas.

Nargisi Kofta

Ingredients for Nargisi Kofta:

• ½ kg: Mince meat
• 4 no: Eggs, hard boiled
• 1 no: Egg, beaten
• 2 tbsp: Yoghurt
• 2 no: Onions quartered
• 2 no: Onions chopped
• 2 no: Tomatoes pureed
• 4-5 no: Green chillies
• 5-6 no: Whole garlic cloves
• 1 tbsp: Chopped ginger
• 3 tsp: Red chilli powder
• ½ tsp: Turmeric powder
• 1 tsp: Garam masala
• 1 tsp: Coriander powder
• Oil for frying
• Salt to taste
Method for Nargisi Kofta:
• Cook the minced meat for about 20 minutes with the quartered onions,
green chillies, chopped ginger and garlic cloves.
 • Once cooked beat 1 egg into the mixture.
• Coat the boiled eggs with the mince.
• Fry the coated eggs in hot oil and keep aside.
• To the remaining oil in the pan, add the chopped onions and the ginger.
Fry until the onions turned brown.
• Add 1 tsp red chilli powder, coriander powder, yoghurt, pureed tomatoes
and the garam masala to the pan. Simmer until the gravy turns thick.
• Slice the fried eggs in half and serve Nargisi Kofta with the gravy.

Punjabi Tinda Gravy Curry

Ingredients:
Punjabi Tinda 2
Onion 1
Tomato 1
Yogurt 1 Tbsp
Red Chile Powder 1/4 tsp
Turmeric Powder 1/4 tsp
Green Chiles 1
Salt to taste
Masala:
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Urad Dal 1/2 tsp
Whole Dried Red Chiles 3 – 4
Coriander Seeds 1/2 Tbsp
Oil 1 tsp
Talimpu:
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 1 tsp
Method of preparation:
Wash, remove ends and chop the punjabi tinda.
Peel and dice the onion.
Remove stems, wash and slice the green chiles.
Whisk the yogurt and keep aside.
Heat a tsp of oil in a pan, add all masala ingredients in order.
When mustard seeds start spluttering and the mixture is aromatic, add diced onion and salt.
Fry till onion turns golden brown and remove from heat.
Cool the mixture to room temperature and grind it into smooth paste with little water.
Heat a tsp of oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped punjabi tinda, green chile, tomato,
turmeric powder and salt.
Cook covered on low flame for around 5 minutes for tinda to soften.
Stir in ground masala paste and quarter cup water.
Cook covered again on low flame for good 10 -15 minutes or until tinda is soft and kind of
transparent.
Uncover, stir in red chile powder, whisked yogurt and season with salt if necessary.
Remove from heat and serve punjabi tinda gravy curry with steamed rice or roti etc.
Methi Chaman:-

Methi Chaman.
Methi Chaman is a paneer ( Indian cottage cheese) dish with fenugreek leaves and spinach
gravy. Fenugreek leaves and spinach leaves are blanched and pureed. Oil is tempered with
cumin seeds and onion paste is fried. Puree is then cooked in the oil along with few ground
spices. Finally paneer is chopped and added to the gravy.
Makes: around 5 Servings of Methi Chaman.
Ingredients:
Paneer (chopped) 1 Cup
Fenugreek Leaves 1 Cup Packed
Spinach Leaves 2 Cups Packed
Onion 1 Small
Ginger Garlic Paste 1 tsp
Green Chiles 2
Red Chili Powder 1/2 tsp
Garam Masala 1/4 tsp
Cumin Seeds 1/2 tsp
Salt to taste
Oil 1 tbsp
Method of preparation:
Pluck the fenugreek leaves from its stems and thoroughly wash them.
Chop off hard stems and thoroughly wash spinach leaves.
To blanch, bring to boil a cup of water in a sauce pot, add fenugreek leaves, spinach leaves
and salt.
Remove the pot from heat, wait for a minute and strain the wilted greens.
Cool and puree the fenugreek leaves and spinach leaves.
Chop the paneer into very small cubes.
Peel and roughly chop the onion. Grind the onion into paste using a blender.
Remove stems, wash and grind the green chiles into paste.
Heat oil in a pan on medium heat, add cumin seeds and fry for few seconds.
Then stir in onion and fry till the raw smell is gone and onion starts to turn light golden
color.
Add green chile paste and ginger garlic paste.
Fry for few seconds and add pureed fenugreek and spinach leaves.
Add half a cup of water and cook the gravy on medium – low flame for 5 – 8 minutes.
Finally stir in chopped paneer, red chili powder and garam masala.
Cook covered for a minute and remove from heat.
Serve methi chaman with roti or naan or chapati.

Paneer Butter Masala

Ingredients:
Paneer (Cubed) 1 Cup
Tomato 1 (optional)
Green Chiles 2 (optional)
Onions 2 Medium
Ginger Garlic Paste 1 tsp
Cashews 5
Red Chili Powder 1/2 tsp
Coriander Powder 1 tsp
Garam Masala 1 tsp
Butter 2 tbsp
Oil 1 tbsp
Kasuri Methi 1/2 tsp
Fresh Cream 1/2 tsp
Cilantro few Sprigs
Method of preparation:
Peel and slice the onion.
Wash and roughly chop the tomato.
Remove stems, wash and roughly chop green chiles.
Grind the tomato and green chiles into smooth paste.
Grind the cashews into smooth paste with enough water.
Wash and finely chop cilantro.
Heat half of butter and oil in a pan, add onion and fry till light golden brown in color.
Remove from heat, cool the onion to room temperature and grind it into fine paste.
Heat remaining butter and oil in a pan, add ginger garlic paste.
Fry for few seconds, add ground onion paste, cashew paste, red chili powder and coriander
powder.
Fry for few more seconds, add tomato puree, kasuri methi, and salt.
Cook on medium flame till the gravy thickens a bit, then add cream.
Finally stir in garam masala, paneer and simmer for a minute or two.
Garnish with cilantro and serve paneer butter masala with any Indian flat bread.
Paneer Paratha

Ingredients for cheese (paneer) paratha:

• Wheat flour (Atta) - 1/2 Kg
• Cheese (Paneer) - 1 cup
• Coriander leaves (Dhaniya patti) - 1/4 cup chopped
• Green chillies (Hari mirch) - 2 no's chopped
• Red chilli powder (Lal mirch powder) - 1/2 teaspoon
• Mango powder (Amchoor powder) - 1/2 teaspoon
• Coriander powder (Dhaniya powder) - 1/2 teaspoon
• Salt to taste
• Butter - 1 tablespoon
• Butter/oil for greasing the parathas
Method for cheese (paneer) paratha::
• Mix together the crumbled paneer, green chillies,
• red chilli powder, amchoor powder, coriander powder, corianderleaves
and salt.
• Knead a smooth dough with the wheat flour, butter, some hot water and
salt .
• Make small rounds of the dough and flatten each round, place some
stuffing in
• the center and wrap the dough around the stuffing to seal it completely.
• With a rolling pin, roll the stuffed round into a flat circle of about 6 inches
in diameter.
• Repeat same for the rest of the dough.
• Heat a tava and fry the parathas on both sides by smearing a little
ghee/oil/butter on them.
 • Enjoy hot Paneer (cheese) parantha with any vegetable curry or raita.

MUTTER ( MATAR) PARATHA RECIPE

Ingredients of this recipe

2 2/3 cup Whole Wheat Flour (Atta)
11/3 cup Maida
1/2 tbsp Salt
1/3 cup Butter or Ghee
11/3 cup Warm Water as needed
Stuffing:
2 tbsp Oil
1 tbsp Fresh Ginger
1-3 Green Chilies Minced
1/4 tsp Asafetida Powder (hing)
21/2 cup Cooked & Coarsely Mashed Mutter (Green Peas)
2 tsp Garam masala
1/4 tsp Red chili Powder
Salt to taste
2 tsp Lemon Juice
2 tsp Jaggery (gur)
Finely chopped coriander
Butter / Oil for frying

Method to make this recipe : mutter paratha:

• Make dough out of flour (atta),maida, salt and ghee as you would do for any
paratha/roti 30 minutes before and cover it with wet muslin cloth and keep aside.
• For stuffing heat oil in a kadhai over moderate heat. Toss in ginger and green chilies.
• Fry until ginger starts turning brown, then drop asafetida. A few seconds later add the
peas.
• Add remaining ingredients and stir-fry for about 2 minutes. Remove the pan from the
heat and allow to cool. Divide the mixture into 10 equal portions.
• Make two medium size chapati, add the filling to the one chapati and cover it with
the second one. Seal the edges so that mixture doesn't come out.
• Now roll it slightly. Cook on a pre-heated Tawa (flat griddle plate).
• Turn it and pour half tablespoon oil or butter. Spread it on the paratha and shallow fry
over low heat. Turn it and again pour oil or butter on the other side.
 • Cook on a low heat till golden brown.
• Serve mattar parantha hot with yogurt (curd) and your favorite chutney or with
pickle.

STUFFED BAIGAN RECIPE

Ingredients of this recipe:

6 Baingan / Brinjal
2 green chilies (finely chopped)
1 onion (finely chopped)
1/2 cup ghee / vegetable oil
2 tbsp lemon juice
1 tsp salt
Spices :
4 tbsp coriander seeds
2 tbsp aniseeds
1 tbsp cumin seeds
1 tbsp fenugreek seeds
1 tsp turmeric powder

Method to make this recipe : stuffed baigan:

• Clean the baigan and slit them lengthways without halving them.
• Roast the first four spices together and then grind them to powder and
add the turmeric powder.
• Now mix with the salt, lemon juice and green chilies to make a stuffing.
• Stuff the mixture between baigan (bringal) and tie them back together
with cotton thread to prevent stuffing escaping.
• Heat the oil / ghee in a large frying-pan and fry the onions until light
brown. Add the brinjal and cover tightly.
• Leave to cook turning occasionally until cooked for about 20-30 minutes.
• Serve the stuffed baigan (bringal) hot with roti or paratha.
ALOO TOOK RECIPE

Ingredients of this recipe:

500 gm aloo (potatoes) -peeled and cut into rounds

Oil for deep frying
1 tsp salt
1 1/2 tsp red chillies-coarsely pounded
1/4 tsp black pepper
1 tsp dried mango powder

Method to make this recipe : aloo tuk:

• Heat oil in a kadahi to a point when a piece of potato put in, comes up at once. Put in
the potato rounds, lower flame to medium and fry to a creamish colour, with the
edges a little darker.
• Remove from kadahi, drain excess oil. Put aside to cool a little.
• Once cool, flatten by pressing between palms.
• Just before serving, reheat oil and re-fry aloo (potatoes) to a golden brown, over high
flame to make them crisp on the outside and fully cooked inside.
• Drain excess oil on absorbent paper. Mix in salt, red and black pepper, dried mango
powder and coriander and serve hot aloo took.
CHICKEN DRUMSTICKS RECIPE

Ingredients of this recipe:

6 Chicken Drumsticks
1 tbsp ginger-garlic paste
2 tbsp All-purpose flour (maida)
2 tbsp corn flour
2 eggs (beaten)
1/4 tsp pepper / chili powder
A pinch of sugar
Salt To Taste
1 tbsp Soya sauce
Oil for frying

Method to make this recipe : chicken drumsticks:

• In a bowl add Soya sauce, ginger-garlic paste, sugar.

• Add chicken wings coat well and set aside for 1/2 hour.
• Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and beat in
the eggs .
• Heat oil in a wok / kadhai.
• Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden
brown.
• Serve chicken drumsticks hot with thin slices of onions and lemon.
MURGH DO PYAAZA RECIPE

Ingredients of this recipe:

1 chicken
1/2 -1 tsp salt
2 tbsp lemon juice
3/4th cup ghee
4 large onions (chopped)
2 flakes garlic (crushed)
2 cups /142ml curd / plain yogurt
11/4th cups water

Spices

6 cloves
1 brown cardamom
12 black peppercorns
2 pieces cinnamon stick
1/2 tsp ground ginger
1 tsp turmeric powder
1 tsp red chili powder

Garnish

1 tsp garam masala powder

225gms tomatoes (peeled & halved)
1 medium onion (chopped and fried)

Method to make this recipe : murg do pyaaz:

• Cut the chicken into four or eight pieces. Mix the salt and lemon juice and rub all
over the chicken. Set aside for 30 minutes.
• Heat the ghee in a deep pan and add the first four spices. Stir well then add the
chicken, onion ,garlic and remaining spices.
• Cook gently for 15 minutes, stirring continuously.
• Add the curd / yogurt and stir for 5 minutes over a low heat. Add the water, cover
and simmer for 40-50 minutes, or until the chicken is tender.
• Sprinkle the top with garam masala powder, arrange the tomatoes around the dish
and cover with the onion.
• Cook murgh do pyaaza over moderate oven (180 degree C, 350 degree F, gas mark 4)
for 10 minutes before serving.

ROYAL CHICKEN RECIPE

Ingredients of this recipe:

12 large Drumsticks of Chicken

75 gms Desi Ghee
100 gms sliced Onion (Pyaj)
6 small Cardamom (Chotti Elaichi)
2 big Cardamom (Motti Elaichi)
3 Cloves (Lavang)
1 stick Cinnamon (Tuj/Dalchini)
25 gms strained Garlic Paste (Lasun Paste)
25 gms strained Ginger Paste (Adrak Paste)
10g Tazza Dhania
4.5 gms Turmeric (Haldi)
3 gms Red chili Powder (Lal Mirchi)
Salt (Namak)
100 gms Yoghurt
1 litre clear Chicken Stock
60 ml Cream (Malai)
1/2 Nutmeg (Jaiphal)
12 Tazza Dhania

Method to make this recipe : royal chicken top:

• Clean, remove the skin and debone the chicken.

• Cut each breast into three equal sized pieces widthwise.
• Wash them and pat dry.
• Heat ghee in a pan.
• Combine onions, green cardamom, black cardamom, cloves and cinnamon.
• Fry over medium heat till onions becomes translucent and glossy.
• Combine garlic and ginger pastes.
• Stir for 30 seconds.
 • Combine coriander, turmeric and red chilli powders and stir.
• Then combine 120 ml cup of chicken stock and salt and stir well.
• Take it to a boil.
• Reduce the heat and let it simmer.
• Stir constantly so that onions are mashed properly.
• Remove pan from heat.
• Mix in in yoghurt.
• Return pan to heat and stir fry until the liquid evaporates.
• Combine 480 ml cup of chicken stock.
• Take it to a boil.
• Reduce heat.
• Cover it and let it simmer.
• Stir occasionally for 5 minutes.
• Combine grated nutmeg and stir it well.
• Cover and let it simmer over very low heat till the gravy is of thin sauce type.
• Remove it from the heat.
• Adjust seasoning.
• Pour in a bowl.
• Garnish with coriander.
• Serve with phulka.

Oat Dosa :-
 1293855

Ingredients:- Preparation:

METHOD:
*Toast oats on medium heat for 1-2
oats: 75gm minutes until fragrant & then grind
Semolina: 30gm to a fine powder.
Water: 1cup
Salt, to taste *Combine powdered oats, semolina
& enough salt in a blend. Pour 1 cup
Green chilly: 2gm water and blend for a few seconds
Chopped ginger: until smooth.
2gm
*Transfer to a bowl. Add remaining
Coriander leaves: ingredients except oil & mix well.
3gm
Oil, for greasing of *Heat a non-stick tava over low heat
the tava until very hot. Lightly grease it with
a few drops of oil if needed.
Sugar ,to serve
*Pour in a small ladleful of batter
into the center of the tava & spread
thinly. Cook until the top appears
almost dry, then flip & cook the
other side. Transfer to a plate.

*Repeat the process with the

remaining batter, greasing the tava
occasionally.

*Serve hot with sugar.

 Aloo Chaatzz..

Ingredients:
• 3 Potatoes (boiled and peeled)
• 1 tsp Chaat masala
• 1 tsp Roasted Cumin Powder
• 1 tbsp Tamarind Chutney
• 1/2 tbsp Mint Chutney
• 1/2 tsp Red Chilli Powder
• Oil for frying
• Chopped Coriander Leaves
• Salt as per taste
How to make Aloo Chaat:
• Chop the boiled potatoes into 3/4 inch cubes.
• Deep-fry the potatoes in oil in a wok till golden brown and well cooked.
• Drain excess oil on a paper.
• Put the fried potatoes in a bowl with cumin powder, red chilli powder, salt, chaat masala
and mix thoroughly.
• Add tamarind chutney and mint chutney according to taste and mix properly.
• Garnish with fresh coriander leaves and serve.
Water Melon:-
Internet users evaluation : (1 vote)

1334644
 Recipe type: Main Dish

Number of serving: 4

Preparation time: 15 Minute(s)

Cook time: 30 Minute(s)

Difficulty: Easy

Ingredients: Preparation:

1 cup black lentils (called whole urad dal) 1. Pressure cook dal and kidney beans with salt, black cardamom,
1/4 cup red kidney beans (soaked for 2-3 green cardamom and cinnamon sticks for about 20 minutes on
hours in water) medium low flame. When you open the lid, check to make sure
6 cups water the kidney beans are soft and tender. If they are not, cook on low
1/4 cup heavy cream flame until they are done. You can add more water at this time
2 tbsp butter depending on the amount of water left in the dal.
3 tbsp ghee (clarified butter) 2. Add the heavy cream to the dal and let it cook on low flame
1 medium onion while stirring in between.
2 tomatoes 3. In a food chopper, finely chop onions, tomatoes, green chillies
2 green chillies and garlic cloves together.
1 tbsp chopped ginger 4. In a pan, heat 3 tbsp of ghee, add asafoetida and cumin seeds.
1-2 cloves chopped garlic When cumin seeds starts to change the color, add the bay leaves
1 no. black cardamom and ginger. Stir for 10-15 seconds and add the chopped onion
2 nos green cardamom tomato mixture.
2 small sticks of cinnamon 5. Cook the onion tomatoes mixture for about 8-10 minutes and
1-2 small bay leaves then add all the dry spices (salt, red chilli powder, coriander
pinch of asafoetida powder and garam masala). You can add a tbsp of water if the
1 tsp cumin seeds mixture is dry. Let the mixture cook while stirring until the ghee
1 tsp coriander powder starts to leave from the sides. Switch off the gas.
1/4 tsp garam masala 6. Add the prepared mixture to the dal and mix well. Let dal cook
salt and red chilli powder- to taste for another 10-12 minutes on low flame. The dal when done
1 tbsp of cream - for garnish should have a thick creamy texture.
few coriander leaves- for garnish 7. Add the butter in the end and mix well.

Garnish with cream and coriander leaves right before serving.

Serve hot with Roti, Naan, Parantha or Rice.