Sarson Ka Phool

Ingredients:

* 1 kg Broccoli
* 1 tsp Chaat Masala
* ½ tsp Turmeric Powder
* ½ tsp Nigella Seeds (Kalonji)
* Salt according to taste
* 2 tsps Pickle paste (ground pieces of mango pickle)
* 100 gms Curd, tied in muslin and suspended for 5 hours to drain the whey
* 1 tsp Pickle powder mix (ground seeds of nigella, Cumin, coriandere, Aniseed, fenugreek)

Directions:

1. Blanch the broccoli in water with turmeric powder and salt.

2. Marinate with a paste of pickle, drained curd and pickle powder mix.

3. Cook in a tandoor.

4. Sprinkle with chaat masala and nigella seeds before serving.

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Papdi Chaat

Ingredients:

* ½ tsp Salt
* 25 gm Ghee
* 2 tsps Green Peas
* ½ tsp Cumin seeds
* 25 gm Sweet Curd
* ½ tsp Chaat Masala
* ½ tsp Garam Masala
* ½ tsp Cumin powder
* A pinch of Black Salt
* ½ tsp Ginger Chutney
* 100 gm Refined Flour
* A pinch of Asafoetida
* ½ tsp Ginger, julienned
* ½ tsp red Chilli Powder
* 100 gm Potatoes, boiled
* A pinch of Coriander powder

Directions:

1. Mix the flour with ghee and salt and sufficient water to make tight dough.

2. To make the papdis, roll the flour into a thin sheet, cut into small roundels of 1 inch diameter and deep-fry till light brown.

3. Mix boiled potatoes and green peas. Put in all the powdered masala. Make a base of this mixture on a plate.

4. Put the roundels of deep fried papdi on top of the potato green pea mixture.

5. Top with some ginger chutney and yogurt and sprinkle cumin powder and ginger juliennes.

6. Check for seasoning and serve cold.

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Apple Sauce Biscuits

Ingredients:

* ¼ tsp Salt
* 90 gms Sugar
* 115 gms Flour
* ½ tsp Baking powder
* ½ tsp ground Cinnamon
* ½ cup chopped Walnuts
* 175 ml Thick Apple Sauce
* ¼ tsp Bicarbonate of Soda
* 1/8 tsp Grated Lemon Rind
* 50 gms Butter or Vegetable fat

Directions:

1. Preheat oven to 190 degrees C/175 degrees F/Gas 5.

2. In a medium bowl, heat together the sugar and barter or vegetable fat until well mixed. Beat in the apple sauce and lemon end.

3. Sift the flour, baking powder, bicarbonate of soda, and cinnamon into the mixture, and stir to blend. Fold in the chopped walnuts.

4. Drop teaspoonfuls of the dough on a lightly, greased baking sheet, spacing them about 2 m (5 cm) apart.

5. Bake the biscuits in the centre of the oven until they are golden brown, 8-10 minutes. Transfer the biscuits to a wire rack to cool.

Indian Ginger Biscuits (Cookie)

Ingredients:

* 1 Egg
* ½ tsp Salt
* 85 ml Black Teracle
* 250 gms Plain Flour
* 2 tsp Ground Ginger
* ½ tsp Grated Nutmeg
* 225 gms Castor Sugar
* 1 tsp Ground Cinnamon
* 2 tsp Bicardbonate of Soda
* 100 gms Light Brown sugar
* 115 gms Butter, at room temperature
* 115 gms Margarine, at room temperature.

Directions:

1. Preheat a 325 degrees F/175 degrees F/Gas 3 oven. Line 2-3 baking sheets with greaseproof paper and grease lightly.

2. With an electric mixer, cream half of the caster sugar, the brown sugar, butter and mangarine until light and fluffy. Add the egg and continue heating to blend well. Add the treacle.

3. Sift the dry ingredients 3 times, then stir into the butter mixture. Refrigerate for 30 minutes.

4. Place the remaining sugar in a shallow dish. Roll tablespoonfuls of the biscuit mixture into balls, then roll the balls in the sugar to coat.

5. Place the balls 2m (5 cm) apart on the prepared sheets and flatten slightly. Bake until golden around the edges but soft in the middle, 12-15 minutes. Let stand for 5 minutes before transfering to a rack to cool.

Khushrang Paneer

Ingredients:

• 50 gms Ghee
• 50 ml Cream
• 50 gms Cashewnuts
• ½ tsp Curry powder
• ½ tsp Caraway seeds
• 1 tsp Onion, julienned
• 50 gm Onions,browned
• ½ tsp Turmeric Powder
• ½ tsp Red Chilli powder
• 150 gms Onions, chopped
• 150 gms Cashewnuts, fried
• ½ tspWhite Pepper powder
• A pinch of Turmeric Powder
• 1 tsp Tomato, desseded and julienned
• 1 tsp Capsicum, deseeded & julienned
• 600 gms Cottage Cheese, cut into finger sized batons
• 100 ml Tomatoes parboiled, pureed, cooked & strained to a thick consistency


For the garnish

• 2 tsps Fresh Cream
• 2 Green Chillies, slit
• ½ tsp Ginger, chopped
• 1 tsp Coriander leaves, chopped

Directions:

1. Soak cottage cheese batons in water with a little turmeric powder to colour.
2. Make a paste of fried cashewnuts with browned onions.
3. Heat ghee in pan, add caraway seeds, then add chopped onions and saute till brown. Add a pinch of turmeric, capsicum and onion julienness and saute a little.
4. Now add cashewnuts, browned onions, cashewnut paste, a little water, red chilli powder, coriander paste curry powder, white pepper powder and saute. Add tomato puree, tomato juliennes and roast a little.
5. Add cottage cheese batons and stir.
6. Finish with cream. Check and adjust the seasoning.
7. Remove into a portion bowl and garnish with chopped ginger, slit green chillies, coriander leaves and cream.

Indian Speciality Dessert: Kheer

Ingredients:

• 5 cups Milk
• ½ cup Sugar
• 10-12 Raisins
• 4 Cardamoms
• ¼ cup Samwat ke Chaawal
• 10-12 Almonds, blanched, shredded

Method:

1. Put rice and milk in a deep pan and bring to a boil.
2. Simmer over low flame, stirring occasionally till the rice is cooked and the milk has thickened.
3. When cooked, add sugar, raisins and cardamoms. Stir till sugar is dissolved and 10-15 minutes after that.
4. Garnish with almonds an serve hot or chilled.

Fruit Rabri

Ingredients:

• 2 Cardamom
• 2 tbsp of Sugar
• 1½ litres of Milk
• 1 tsp Rose Water
• ½ cup slit Grapes
• ½ cup Pomegranate
• Almonds, finely sliced
• Chopped Pistachio to garnish

Method:

1. Heat ghee in a non stick pan.
2. Add milk. Condense the milk to less than one-fourth quantity.
3. Add the sugar and boil for a couple of minutes more and turn off the heat.
4. Sprinkle the powdered cardamom.
5. When at room temperature, mix in the rose water and add the almonds and chill.
6. Add the fruits just before serving otherwise it tends to leave water.
7. Garnish with pistachios

Angoori Rasmalai

Ingredients:

• 2 kg Cow milk
• 600 gms Sugar
• Dry fruits for garnishing


For Rabri:

• 2 kg Buffalo Milk

Method:

1. Boil the milk; add citric acid powder and simmer.
2. When the milk curdles, take the pan off the flame and separate the whey from the curdled residue.
3. Hang it in a muslin cloth and let it drip. Make cottage cheese from it.
4. Make small balls and dip into sugar syrup.
5. Put sugar syrup coated balls into the rabri.
6. Garnish with dry fruits.


For Rabri:

7. Heat the buffalo milk till it thickens and add sugar to it.

Shahi Tukra

Ingredients:

• ½ cup Milk
• 2 tbsp Ghee
• Saffron threads
• 2 Cinnamon sticks
• ¼ cup Caster Sugar
• 1 tbsp flaked Almonds
• 8 slices stale White Bread
• 6 Cardamom pods, bruised
• 375 ml can Evaporated milk
• 1 tbsp chopped shelled Pistachios

Method:

1. Cut bread slices into rounds.
2. Heat half the ghee in a large pan; cook half the bread rounds until browned both sides. Repeat with remaining ghee and rounds.
3. Arrange rounds, overlapping slightly, in shallow 1 litre ovenproof dish.
4. Combine evaporated milk (homogenized milk from which 60% of the water is removed), milk, spices and sugar in large pan, stir over low heat until sugar is dissolved then simmer, uncovered, 5 minutes, stirring occasionally. Strain into small bowl.
5. Pour milk mixture over bread rounds, sprinkle with nuts; stand for 30 minutes.
6. Bake uncovered in moderate oven about 15 minutes or until browned lightly.

Peanuts and Til with Potatoes

Ingredients:

• 3 tsps Oil
• 1 Onion, chopped
• 8-10 Curry leaves
• 1 tsp Turmeric Powder
• 1 tsp White Sesame seeds
• 2-3 Green Chillies, chopped
• 2 tsps Peanuts, fried and crushed
• 125 gms Potatoes, boiled & sliced
• 2 tsps Coriander leaves, chopped
• ½ tsp Black Sesame seeds, roasted
• Salt according to taste

Method:

1. Heat oil, add curry leaves, white sesame seeds, green chillies and turmeric powder.
2. Add crushed peanuts, potatoes and cook for 5 minutes.
3. Add salt to taste.
4. Garnish with chopped coriander leaves and roasted black sesame seeds.

Tip: A very stale loaf of bread can be considerably freshened by dipping it in milk or water (or a mixture of the two) for about a minute. After this, put it into the oven to crisp for about fifteen minutes.

Kaju and Makhana in Gravy

Ingredients:

• 90 ml Oil
• 2 tsps Lotus seeds
• 50 gm Cashewnuts
• 2 tsps Gingerc paste
• 1 tsp Ginger, julienned
• 1 tsp Turmeric Powder
• 2 tsps Red Chilli Powder
• 50 gm Tomatoes, chopped
• 25 gm Green Peas, blanched
• 2 tsps Garam Masala powder
• A dollop of Butter & Cream
• Salt according to taste


For the Garnish

• 3-4 Cashewnuts, fried
• 2 tsps Coriander leaves, chopped

Method:

1. Heat oil, add tomatoes, salt, turmeric powder, ginger paste, red chilli powder and garam masala.
2. Cook for few minutes, add cashewnuts paste and a cup of water. Cook further for 5 minutes.
3. Deep fry the lotus seeds and soak in 1 cup water.
4. Add blanched green peas and lotus seeds in the gravy.
5. Finish with fresh cream, ginger juilennes and butter.
6. Serve hot garnished with fried cashewnuts and chopped coriander leaves.

Tip: To allow free flow of sauce from a sauce bottle to a pourer, insert a drinking straw half way, into the bottle and hold it there lightly with one hand while pouring with the other.

Deep Fried Baby Potatoes

Ingredients:

• Oil for deep frying
• 900 gm Baby Potatoes
• 75 gm Tomato ketchup
• 25 gm Coriander leaves
• 1½ tsps Turmeric Powder
• 1 tsp Mint leaves, chopped
• 2 tsps Black Pepper, chopped
• Salt according to taste

Method:

1. Peel the baby potatoes and boil till half done with half a tsp of turmeric powder and salt.
2. Deep-fry the potatoes. Place on kitchen paper to drain the oil.
3. Heat a tsp of oil in a pan, add black pepper, remaining turmeric powder, mint, tomato ketchup and potatoes. Saute to combine the spices well.
4. Add coriander leaves and salt.
5. Serve hot.

Tip: If baking powder is not at hand, add a pinch of fruit salt to pakora batter to make them crisp.

Bharwan Aloo Tandoori

Ingredients:

• Oil for frying
• 2 tsps Khoya
• 2 tsps Green Peas
• 2 tsps Cashewnuts
• Ghee for Tempering
• 4 large oval Potatoes
• 2 tsps Cumin powder
• 50 gms Sesame seeds
• 30 gms Cottage Cheese
• 1½ tsps Red Chilli powder
• 2 tsps Garam Masala powder

Method:

1. Select 4 large oval potatoes, peel them and halve them. Scoop out the centres and discard.
2. Immerse the potatoes in the water and parboil them.
3. Now, deep-fry the potatoes and roll them in the sesame seeds. Reserve aside.
4. In a pan, heat ghee, add masala and roast.
5. Then add the cottage cheese, reduced milk, green peas and the cashewnuts.
6. Stuff potatoes with the cottage cheese mixture, halve them, put the stuffed potatoes in a roasting pan, and place in a moderately hot tandoor for 15 minutes.

Tip: If the yogurt has become sour, put it in a muslin cloth and drain all the water. Then add milk to make it as good as fresh in taste.

Aloo Methi

Ingredients:

• 1½ tbsp Oil
• 1 tbsp Butter
• 1 tsp Ginger paste
• 1 tsp Cumin seeds
• 3 Green Chillies, slit
• 5 Tomatoes, chopped
• 1 tsp Turmeric Powder
• 1 tsp Red Chilli Powder
• 1 tbsp East Indian Bottle masala
• 500 gms Potatoes, cut into cubes
• 800 gms Fenugreek leaves, chopped
• Salt according to taste

Method:

1. Heat oil and crackle cumin seeds.
2. Add green chillies and ginger paste and cook on low heat.
3. Add dry masala and saute.
4. Add tomatoes, potatoes and cook till the potatoes are half-done.
5. Add fenugreek leaves and season with salt and finish with butter.

Tip: Wrap paneer in blotting paper while storing in the refrigerator. It will stay fresh for days together.

Angoori Basundi

Ingredients:

• 2 kg Sugar
• 50 ml Vinegar
• 50 gm dry Fruit flakes
• A few Saffron threads
• ½ tsp green Cardamoms
• 3 lt Milk (½ for angoori, ½ for basundi)

Method:

For the sugar syrup
1. Make sugar syrup with 2 kg sugar and 800 ml water. Boil till sugar disslves. To clarify the syrup, add 100 ml milk. Set aside.


For the Angoori (cottage cheese dumplimgs)

2. Bring half the milk to a boil. Cool gradually, stirring to avoid a layer of cream forming at the top.
3. Measure 200 ml wter. Add vinegar to it and pour slowly into the milk. Stir for 2-3 minutes, it will curdle and form lumps of cottage cheese.
4. Strain the above mixture in a muslin cloth, pressing till all the whey is drained.
5. Rub the cottage cheese with the back of a large spoon into a smooth paste.
6. Make small roundels and gradually add them into boiling sugar syrup and let simmer for 15 minutes.
7. When all the roundels float on the top cook for 5 minutes and transfer into a bowl of cool sugar syrup. Allow to cool for an hour.
8. Add these balls or angoori to the basundi.


For the Basundi (sweet, thickened milk)

9. Boil the remaining milk in large deep pan, stirring occasionally.
10. Reduce heat and simmer till milk reduces to two-third of its volume.
11. Add saffron, dry fruit and cardamoms and boil further for 5-6 minutes.
12. Cool and refrigerate for 5-6 hours. Add the angoori.
13. Serve chilled, garnished with dry fruit flakes and saffron threads.

Tip: Take 2-3 healthy strawberries. Make incisions vertically from tip to base, to form slices. But do not cut fully. Stop just below the base. Now press sideways gently, to form a fan shaped strawberry. Use as topping decor for icecreams, puddings, etc.

Apricot Halwa

Ingredients:

• 25 gms Ghee
• 50 gms Sugar
• ½ tsp Kesar Threads
• 200 gms dry Apricots
• 100 ml Rabri, (reduced, thickened milk)
• 50 gm Mawa (milk, boiled & reduced to paste)

Method:

1. Soak dried apricots overnight in water and chop coarsely.
2. Cook apricots with ghee till ghee oozes out from the sides.
3. Add sugar to the cooked mixture.
4. Finish the halwa with grated mawa.
5. Fill two-thirds of a bowl with the halwa and top with rabdi.
6. Gratinate the rabdi before serving.
7. Garnish with saffron threads and serve hot.

Tip: To intensify the sweetness of any dish,add a pinch of salt.

Baked Chumchum

Ingredients:

• 2 kg Sugar
• 200 gms Rabri
• 100 gms Khoya
• 2 tsp Rosewater
• 25 gms Gum crystals (gond)
• 1 tsp Cardamom powder
• 200 gms Chenna (cottage cheese)
• Chopped Pistachios for garnishing

Method:

1. Mix the chenna with some sugar. Shape into chum chums.
2. Boil sugar in water with little dissolved milk. Into this sugar syrup add the chum chum and boil till cooked.
3. Remove from hot syrup and put in diluted sugar syrup.
4. Place the boiled chum chums on a baking dish, pour rabri and khoya on top.
5. Fry gond in ghee and sprinkle on top of chum chums. Bake the chum chums till light brown.
6. Garnish with chopped pistachios.

Tip: Having trouble keeping your ice cream inside the cone? If you are constantly wiping up drips from the bottom of a sugar cone, simply pop a mini marshmallow in the bottom of the cone before adding the ice cream...no more drips!

Okra in Sour & Spicy Gravy

Ingredients:

• 500 gms Okra
• 3 Green Chillies, slit
• 1 tsp Tamarind pulp
• 1 tsp Garlic, chopped
• 1½ tbsps Coconut Oil
• 1 tsp Turmeric powder
• 1 tsp Red Chilli powder
• 1 tsp Ginger, julienned
• 100 gms Onions, sliced
• 100 gms Tomatoes, chopped
• Salt according to taste


For the tempering

• 2 dry Red Chillies
• 1 tsp Coconut Oil
• 1 tsp Mustard seeds
• 1 sprig Curry leaves
• 5 small Onions (shallots), chopped

Method:

1. Wash and cut okra into 1 inch pieces, fry in a tbsp oil and set aside.
2. Heat remaining oil in a pan, add sliced onions, green chillies, ginger, garlic and saute till onions turn golden brown.
3. Add red chilli powder and turmeric powder; saute for a while.
4. Add chopped tomatoes, tamarind pulp and a little water. Cook for a while.
5. Add fried okra and check seasoning.
6. Temper with musatrd seeds, shallots, dry red chilies and curry leaves. Add to the okra before taking off the heat.
7. Serve with rice or appams.

Makai Paneer ki Bhaaji

Ingredients:

• 30 ml Oil
• ½ tsp Cumin seeds
• 1 tsp Garlic, chopped
• 1 tsp Ginger, chopped
• ¼ tsp Turmeric powder
• ½ tsp Red Chilli powder
• ½ tsp Coriander powder
• 2 Green Chillies, chopped
• 50 gms Onions, finely chopped
• 150 gms Cottage Cheese, sliced
• 1 tsp Coriander leaves, chopped
• 4 pinch of Garam Masala powder
• 50 gms Tomatoes, finely chopped
• 150 gms Baby corn, diced and boiled
• Salt according to taste

Method:

1. Heat oil, crackle cumin seeds, add garlic and saute for a minute.
2. Now add onions and fry for 4-5 minutes. Add ginger and green chillies and saute for 2-3 minutes.
3. Add chopped tomatoes and cook for 4-5 minutes, now add baby corn and cottage cheese.
4. Add coriander powder, red chilli powder, turmeric powder and garam masala powder and cook till the fat leaves the gravy. Adjust seasoning.
5. Remove to a serving dish, garnish with chopped coriander leaves and serve hot with rotis or naan.

Coriander Soup

Ingredients:

• 1 tbsp Oil
• 2 tsps Lime Juice
• 1 tsp Garlic, chopped
• 1 tsp Ginger, chopped
• ¼ tsp Turmeric powder
• ¼ tsp Red Chilli powder
• ½ tsp Coriander powder
• 50 gms Onions, chopped
• 40 gms Tomatoes, chopped
• ½ tsp Cumin seeds, crushed
• 2 tsps Coriander leaves, chopped
• Salt to taste

Method:

1. Heat oil, crackle cumin seeds
2. Add ginger and garlic, and saute well.
3. Add onions and cook further, add all the dry powder masala and cook over low heat.
4. Add tomatoes and half cup of water and cook till done.
5. Season with salt and fresh with lime juice and chopped coriander leaves.

Zima golden fried Mushrooms

Ingredients:

• 2 tsps Sesame Oil
• 200 gms Mushrooms
• 1 tsp Seasame seeds
• Oil for deep frying
• Salt according to taste


For Batter

• 30 ml Oil
• 30 gms Corn Flour
• 150 gms Refined Flour
• 40 gms Baking powder
• Salt and Pepper to taste

Method:

For the batter

1. Mix all ingredients except oil in water. Make a batter of coating consistency. Add oil to the batter and rest for a while. Mix again thoroughly.
2. Season mushrooms with salt and sesame oil.
3. Add sesame seeds to the batter.
4. Dip mushrooms in the batter and fry over medium heat till golden brown.
5. Serve hot with sweet and sour sauce.

Kacche Kele ke kofte

Ingredients:

For the Batter
• 6 raw Bananas
• 1 tsp Cumin seeds
• 2 tsps Garlic, chopped
• 2 tsps Ginger, chopped
• A pinch of Turmeric powder
• 1 tsp Green Chillies, chopped
• Oil for deep-frying
• Salt to taste


For the gravy

• 1 tbsp Ghee
• 1 tbsp Cream
• 1 tsp Cumin seeds
• ½ tsp Mace powder
• 2 tsps Thick Yoghurt
• 1 tsp Turmeric powder
• 1 tsp Red Chilli powder
• ½ tsp Cardamom powder
• 2 tsps Ginger-Garlic paste
• 2 tbsps boiled Onion and Cashewnut paste
• Salt according to taste
• A few sprigs of Coriander leaves

Method:

For the kofte
1. Boil bananas with turmeric powder, cool and mash.
2. Add all the other chopped ingredients and seasoning, and mix well, then form into dumplings at 1 inch each.
3. Deep fry over medium heat.


For the gravy

4. Heat ghee and crackle cumin seeds.
5. Add onion and cashewnut paste and cook till the paste releases oil.
6. Add the dry masala and cook well.
7. Add yoghurt and ginger-garlic paste and saute till the gravy releases oil.
8. Finish with cream, salt and cardamom and mace powder.
9. Reduce the flame to low and slowly add the dumplings.
10. Serve hot garnished with chopped coriander leaves.

Aloo Katliyan

Ingredients:

• ½ tsp Ajwain
• 6 Curry leaves
• ¼ tsp Asafoetida
• 1 tsp Cumin seeds
• ½ tsp Chat Masala
• 1 tsp Garlic, chopped
• 1 tsp Ginger, chopped
• ½ tsp Turmeric Powder
• ½ tsp Red Chilli powder
• ¼ tsp Red Chillies flakes
• 1 tbsp Olive oil for frying
• 1 kg Large Potatoes, sliced
• ½ tsp Green Chillies, chopped
• 2 Sprigs Coriander leaves, chopped
• Juice of 1 Lemon
• Salt according to taste

Method:

1. Slice large potatoes into 1 cm thick slices. Boil in water with salt and add ¼ tsp turmeric powder till almost done.
2. Heat oil on a griddle, crackle cumin seeds and carom seeds. Add garlic and fry till golden.
3. Add cury leaves, ginger, green chillies, red chillies flakes, asafoetida, salt, chat masala and red chilli powder.
4. Toss in the boiled potato slices and fry till slightly crisp on the outside.
5. Finish with coriander leaves and lemon juice.

Curry leaf & Garlic Curry

Ingredients:

• 2 tbsp Oil
• ¼ tsp Cumin seeds
• 150 gms Tomatoes
• 2 dried Red Chillies
• ¼ tsp Mustard seeds
• 100 gms Garlic pods
• 1 tbsp Tamarind pulp
• 50 gms Curry leaves
• A pinch of Asafoetida
• ½ tsp Split Urad Daal
• 1 tsp Turmeric powder
• 2 tsps Coriander powder
• 1 tsp Ginger-Garlic paste
• 25 gms Red Chilli powder
• 200 gms Onions, chopped
• Salt according to taste

Method:

1. Wash, pat-dry and fry curry leaves in oil till crisp, and let the excess oil drain. Crush coarsely in a spice grinder or with a mortar and pastle.
2. Heat oil in a heavy-bottomed vessel, add asafoetida, whole red chillies, mustard seeds, cumin seeds, urad daal, fenugreek seeds and saute until the mustard seeds crackle and the daal turn golden in colour.
3. Add the onions and saute till trans-parent. Add ginger-garlic paste and garlic, cloves and after 1 minute, add tomatoes and cook till the liquid reduces.
4. Add red chilli powder, coriander powder and turmeric powder and cook till the raw flavour of the masala is gone. Add 2 cups of water and tamarind pulp.
5. Now add the crushed curry half paste and cook over low heat.
6. Let it boil for a few minutes. Check seasoning and serve hot.

Brinjals in Mustard

Ingredients:

• ¼ tsp Kalonji
• 250 gms Brinjals
• 50 gms Mustard Oil
• 2-3 Green Chillies, slit
• 25 gms Mustard paste
• 2 tbsp Turmeric powder
• 2 tbsp Red Chilli powder
• Salt to taste
• Sugar to taste

Method:

1. Wash the brinjals and cut into quarters.
2. To make the mustard paste, cook mustard seeds in water for 10 minutes and grind to a coarse paste.
3. Heat mustard oil to smoking point. Crackle nigella seeds and green chillies.
4. Add 40 ml water, turmeric powder, red chilli powder, salt and brinjals.
5. Cook on low heat till the brinjals are done.
6. Add mustard paste and sugar, cook 2-3 minutes.
7. Add little more mustard oil, chick the seasoning. Serve hot.

Shahi Daal

Ingredients:

• 1 tsp Ginger, finely chopped
• 5 Green Chillies, finely chopped
• Salt according to taste
• Dough for sealing the vessel
• 250 gms Dhuli Urad Daal, soaked in water for 3-4 hours


For tempering

• 50 ml Oil
• 1 tsp Cumin seeds
• ½ tsp Chaat masala
• ½ tsp Garam Masala
• 1 Onion, finely chopped


For the garnish

• 1 tsp Onion, browned
• ¼ tsp Ginger, julienned
• 1 tsp Coriander leaves, chopped

Method:

1. Combine in a pan chopped ginger, green chillies, salt and urad daal and add water till about 1 inch above the daal. Cook till it is tender. Strain and put in a pan.
2. Heat oil and add chopped onion and cumin seeds. Saute till onion is golden brown.
3. Add browned onions and cumin seeds to the black gram. Then add chaat masala and garam masala and mix well.
4. Now seal the vessel with dough and put it on a tava and dum for 5 minutes.
5. 
   
6. Transfer the gram mixture into a bowl, garnish with coriander leaves, browned onion and ginger juliennes and serve hot.

Paneer Chandni

Ingredients:

• 500 gms Cottage Cheese, 1½ inch pieces


For the Paste

• 3 Cloves
• 5 Cardamoms
• 50 gms Ginger
• 150 gms Ghee
• 200 gms Khoya
• 5 Green Chillies
• 100 gms Cashewnuts
• 200 ml Milk or Cream
• 100 gms Onions, finely chopped
• White Pepper to taste
• Salt to taste


For the Garnish

• 2 tsp Almonds, flaked
• 1 tsp Coriander leaves, chopped
• 4 Saffron threads, dissolved in water

Method:

1. Make paste of cashewnuts, ginger, green chillies, reduced milk and a few cardamoms.
2. Heat ghee in a pan, add cloves, the rest of the cardamoms and chopped onions, and saute. Make sure that it does not brown otherwise it will change the colour of the gravy.
3. Add the paste and cook for some time, stirring constantly so that it does not stick to the bottom.
4. Add salt and pepper to adjust the seasoning and then add cottage cheese batons and cook for some time.
5. Finish with cream or milk to adjust the consistency.
6. Remove to a bowl, garnish with chopped coriander, saffron drops, and almond flakes and serve.

Colocasia Kebabs

Ingredients:

• ½ tsp Salt
• 1 Clove
• 250 gms Arbi
• ¼ tsp Khuskhus
• ½ tsp Cashewnuts
• A few Rose Petals
• 1 Black Cardamom
• ½ tsp Onion, browned
• ¼ tsp Black Peppercorns
• A pinch of Turmeric powder
• ½ tsp Cardamom-Mace powder
• Salt to taste
• Ghee for basting

Method:

1. Boil arbi with turmeric, and salt and keep aside.
2. Make a paste of rose petals, cashewnuts, poppy seeds and browned onion.
3. Make a powder of clove, peppercorns, black cardamom and cardamom-mace powder.
4. Grind colocasia with the above mentioned paste, add the spice mixture and check for seasoning.
5. Put the mixture on skewers, baste with ghee and cook on a charcoal grill till done.
6. Serve hot.

Aloo Methi ki Tikki

Ingredients:

• 50 ml Oil
• 1 tsp Kasoori Methi
• 50 gms Breadcrumbs
• 2 tsps Cumin powder
• 1½ tsps Cumin seeds
• ¼ tsp Turmeric powder
• 100 gms Onions, chopped
• 2 tsp Chaat Masala powder
• 1 tsp Green Chillies, chopped
• ½ tsp Garam Masala powder
• 1 kg Potatoes, boiled and mashed
• 50 gms Coriander leaves, chopped
• ½ tsp dried Fenugreek leaf powder
• 100 gms Fenugreek leaves, chopped
• Salt according to taste

Method:

1. Heat oil, add cumin seeds, chopped onions and green chillies. Stir-fry till onions are translucent.
2. Add mashed potatoes and the rest of the ingredients. Mix well and take off heat. Rest the mixture for an hour.
3. Shape into round patties of 50 gm each using the palm of the hand.
4. Shallow-fry in hot oil to a golden colour. Pat-dry with kitchen paper to remove excess oil.
5. Garnish with chaat masala powder. Serve hot.

Peach Lassi

Ingredients:

1 part Banana
1 part Peach juice
1 part liquid Yoghurt

Method:

Blend equal quantities of yoghurt, peach juice and banana.
Pour in wine glasses with cocktail sticks of orange and banana.
Serve chilled.
Serve: 1

Tip: To keep coconut kernels fresh rub a little salt over them, or sprinkle a little salt water on them

Orange Rice

Ingredients:

2 Oranges
4 tbsp Butter
2 cups Sugar
20-25 Almonds
½ cup Orange juice
2 cups Basmati riceFor the caramel:
½ cup Sugar

Method:

1. Wash and soak rice for 30 minutes. Drain and then put to boil in 2 cups of water, to have it half cooked.
2. Boil sugar in 1½ cups of water for 5 minutes. Add rice followed by orange juice and mix gently. Cover and cook until rice becomes tender.
3. Peel oranges and cut the rind into thin strips. Sauté these slightly in butter and mix into the rice.
4. Peel the thin skin off the orange segments and mix the segments into the rice, reserving a few for decoration.
5. Caramelise sugar over medium flame and add almonds. Pour onto a greased steel plate to allow to set. Once set, crush it coarsely.
6. Serve the orange rice hot, decorated with the orange segments and caramelised almonds.

Tip: To keep each grain of rice separate, spread a wet cloth over the cooked rice vessel and cover it with a plate for 10 minutes.

Red Chicken Curry

Ingredients:

2 tbsp Ghee
60 ml Cream
500 gms Tomatoes
1 tsps Chilli powder
2 tsps grated Ginger
1 tbsp Tomato paste
2 tsps ground Cumin
2 tsps sweet Paprika
500 ml Chicken stock
300 gms Onions, sliced
2 tsps ground Coriander
1 kg Chicken thigh fillets
4 pods of Garlic, crushed
Red food colouring, optional
1 tbsp Tamarind concentrate
200 gms Red Capsicum, chopped

Method:

1. Heat ghee in large pan.
2. Add onion, capsicum, garlic, ginger and ground spice; cook, stirring, until onions are browned lightly.
3. Add tomato paste, crushed tomatoes, chicken fillets and chicken stock; simmer covered until chicken is cooked through.
4. Stir in cream, tamarind and food colouring, if using. Simmer; uncovered about 15 minutes or until mixture has thickened slightly.

Tip: Do not roast poultry in a oven temperature lower than 325 degrees. Poultry should be roasted at 325 degrees or higher to avoid potential food safety problems

Spinach and Pumpkin Curry

Ingredients:

2 tbsp Ghee
1kg Pumpkin
300 ml Cream
1 tsp grated Ginger
1 tsp ground Cumin
3 Curry leaves, torn
½ tsp ground Turmeric
1 tsp ground Coriander
300 gms Onions, sliced
2 pods of Garlic, crushed
1 tsp Black Mustard seeds
1 tbsp Flaked Almonds, toasted
2 small Green Chillies, thinly sliced
2 tbsp Coriander leaves, chopped
250 gms Spinach, roughly chopped

Method:

1. Peel pumpkin, cut into 3cm pieces.
2. Heat ghee in large pan; cook onions, stirring, until browned lightly.
3. Add garlic, ginger, chillies and spices, cook, stirring, until fragrant.
4. Add pumpkin and cream, simmer covered, about 20 minutes or until pumpkin is just tender.
5. Add the spinach and both leaves; simmer until spinach is just wilted.
6. Just before serving, sprinkle with nuts.

Tip: To de-skin tomatoes, roast them over a gas flame with the help of a fork. The skin will come off easily.

Chicken and Palak Soup

Ingredients:

1 tbsp Ghee
2 tsp Cumin seeds
8 Curry leaves, torn
250 ml Boiling Water
1 tbsp Ginger, grated
1 tsp ground Turmeric
2 tsps Coriander seeds
½ tsp Fenugreek seeds
1.25 litres Chicken stock
2 pods of Garlic, crushed
300 gms Onions, chopped
2 tsp Black Mustard seeds
400 gms Potatoes, chopped
2 tbsp Tamarind concentrate
2 dried Red Chillies, chopped
Tiny pinch Asafoetida powder
1 kg Spinach, rougly chopped
100 gms Coconut Milk powder
200 gms Masoor daal (Red Lentils), rinsed, drained

Method:

1. Cook cumin and coriander seeds, stirring, in dry frying pan until fragrant. Blend to process, untill crushed.
2. Heat ghee in a large pan, cook onions, ginger, chillies, leaves, mustard and fenugreek, stirring, until onions are browned lightly.
3. Add crushed spices, turmeric and asafoetida, cook stirring, 1 minute.
4. Add that potatoes and stock to pan; bring to boil then simmer, covered, about 15 minutes or untill potatoes are tender. Stir in spinach, cook 2 minutes.
5. Using a handheld mixer, blend soup mixture until pureed.
6. Add tamarind and blended coconut milk powder and water, stir until soup is thoroughly heated through.

Tip: Freeze chicken bones to use in soups or stocks.

Punjabi Lamb Shanks in Spinach and Tomatoes

Ingredients:

4 Cloves
2 tbsp Ghee
2 Bay Leaves
4 Green Chillies
4 pods of Garlic
1 Cinnamon stick
400 gms Tomatoes
60 ml Tomato paste
1 tbsp grated Ginger
1 tbsp ground Cumin
1 tsp ground Nutmeg
2 tsps Garam Masala
2 tbsps Vegetable Oil
1 tsp ground Coriander
300 gms Onions, sliced
1 Cardamon pod, bruised
1 tsp ground Cumin, extra
500 gms Spinach, chopped
1.5 kg French trimmed Lamb shanks

Method:

1. Blend or process garlic, chillies, ginger, cumin and oil until pureed.
2. Spread chilli mixture all over the lamb shanks; cover; refrigerate 3 hours or overnight.
3. Heat ghee in large pan; cook onions, stirring, until browned lightly.
4. Add bay leaves and spices; cook, stirring, until fragrant.
5. Add lamb, cook, stirring, until lamb is just browned.
6. Boil, steam or microwave spinach until just wilted; drain.
7. Blend or process spinach, crushed tomatoes and tomato paste until pureed.
8. Add to lamb mixture. Simmer, covered, for 1¼ hours. Remove cover; simmer 30 minutes or until lamb is tender and sauce is thickened.

Tip: Roast diced onions, carrots, and celery in the pan right along with meat. With the vegetables cooked down and flavored with the meat juices, you’ve the base for a wonderful gravy.

Lamb Do Piaza

Ingredients:

4 Cloves
3 tbsp Ghee
250 ml Curd
½ Chilli Powder
800 gms Onions
1.2kg Lamb, diced
400 gms Tomatoes
2 tbsps Mint leaves
1 tbsp grated Ginger
1 tbsp ground Cumin
1½ tsps Garam Masala
1 tbsp ground Turmeric
½ tsp Cardamom seeds
1 tbsp ground Coriander
5 pods of Garlic, crushed
2 tbsps chopped Coriander leaves

Method:

1. Finely slice half the onions. Heat half the ghee in large pan; cook onions until browned lightly. Remove from pan; reserve.
2. Finely chop remaining onions Heat remaining ghee in same pan, add onions, garlic and ginger; cook, stirring, until onions are browned lightly.
3. Stir in chilli powder and all spices; cook, stirring, until fragrant.
4. Stir lamb into spice mixture; add curd gradually, in about 6 batches, stirring well between additions.
5. Add crushed tomatoes; simmer; covered, 1½ hours. Remove cover; simmer about 30 minutes or until lamb is tender.
6. Just before serving, add reserved onions, herbs and garam masala, stir until heated through.

Tip: Sprinkle a bit of salt in the frying pan before adding meat. It will cut down on the amount of grease splattering.

Mutton Kofta

Ingredients:

1 Egg
Salt to taste
2 cups Curd
1/3 cup Besan
2 tbsp Cornflour
4 tbsp plain Flour
2 tsp Ginger paste
Oil for Deep frying
1 tsp Cumin powder
1 kg Mutton Keema
1 tsp Garam Masala
¼ tsp Cloves powder
½ tsp Aniseed powder
½ tsp Cinnamon powder
½ tsp Cardamom powder
2 medium Onions, chopped
2 tbsp Desiccated Coconut
2 tbsp Mint leaves, chopped
2 tbsp Coriander leaves, chopped

Method:

1. Grind the keema with the egg, cornflour, garam masala and a little salt to a fine paste.
2. Make small round or oval koftas and toss in the plain flour. Deep fry in hot oil over medium heat until golden brown & half cooked. Drain & keep aside.
3. Heat ghee in a heavy bottomed pan & fry onions until golden brown. Add the ginger paste.
4. Beat curd with the besan and 1½ cups of water to a smooth consistency. Add to the heavy bottomed pan, stirring constantly.
5. Bring to a boil over medium heat and add all the powdered spices.
6. Add the fried koftas & coconut. Simmer until the koftas are cooked through & the gravy is thick.
7. Add coriander & mint leaves and serve hot with rice.

Tip: While the flavor of meat marinated in wine will continue to improve with time, do not marinate foods in lemon or lime juice for more than the time specified. The citric acid will turn the meats gray.

Egg Curry

Ingredients:

6 hard boiled Eggs
1 Onion
60 gms Ghee
½ cup Water
½ tsp Garlic paste
250 gms Tomatoes
1 tbsp Lemon juice
1 tbsp Curry powder

Method:

1. Peel eggs and cut into half lengthwise.
2. Melt ghee in a frying pan, sauté onions and garlic until onion is tender. Add curry powder, sauté one minute.
3. Now add tomatoes, lemon juice and water and bring to boil. Reduce heat to low, cover, simmer for about 10 minutes.
4. Add eggs, cook until heated through.

Tip: To allow free flow of sauce from a sauce bottle to a pourer, insert a drinking straw half way, into the bottle and hold it there lightly with one hand while pouring with the other.