Indian Recipies Blog

Sarson Ka Phool

2007-02-13T00:04:00.000-08:00

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.

Enjoy all free online recipes

Papdi Chaat

2007-02-13T00:01:00.000-08:00

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.

Enjoy this free recipe.

Apple Sauce Biscuits

2007-02-02T03:37:00.000-08:00

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)

2007-02-02T03:32:00.000-08:00

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

2006-11-25T14:11:00.000-08:00

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:

Soak cottage cheese batons in water with a little turmeric powder to colour.
Make a paste of fried cashewnuts with browned onions.
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.
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.
Add cottage cheese batons and stir.
Finish with cream. Check and adjust the seasoning.
Remove into a portion bowl and garnish with chopped ginger, slit green chillies, coriander leaves and cream.

Indian Speciality Dessert: Kheer

2006-11-07T23:25:00.000-08:00

Ingredients:

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

Method:

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

Fruit Rabri

2006-10-09T21:08:00.000-07:00

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:

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

Angoori Rasmalai

2006-10-09T21:05:00.000-07:00

Ingredients:

2 kg Cow milk
600 gms Sugar
Dry fruits for garnishing

2 kg Buffalo Milk

Method:

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

For Rabri:

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

Shahi Tukra

2006-10-09T21:03:00.000-07:00

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:

Cut bread slices into rounds.
Heat half the ghee in a large pan; cook half the bread rounds until browned both sides. Repeat with remaining ghee and rounds.
Arrange rounds, overlapping slightly, in shallow 1 litre ovenproof dish.
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.
Pour milk mixture over bread rounds, sprinkle with nuts; stand for 30 minutes.
Bake uncovered in moderate oven about 15 minutes or until browned lightly.

Peanuts and Til with Potatoes

2006-10-09T21:02:00.000-07:00

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:

Heat oil, add curry leaves, white sesame seeds, green chillies and turmeric powder.
Add crushed peanuts, potatoes and cook for 5 minutes.
Add salt to taste.
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

2006-10-09T21:00:00.000-07:00

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:

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

2006-10-09T20:59:00.000-07:00

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:

Peel the baby potatoes and boil till half done with half a tsp of turmeric powder and salt.
Deep-fry the potatoes. Place on kitchen paper to drain the oil.
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.
Add coriander leaves and salt.
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

2006-10-09T20:58:00.000-07:00

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:

Select 4 large oval potatoes, peel them and halve them. Scoop out the centres and discard.
Immerse the potatoes in the water and parboil them.
Now, deep-fry the potatoes and roll them in the sesame seeds. Reserve aside.
In a pan, heat ghee, add masala and roast.
Then add the cottage cheese, reduced milk, green peas and the cashewnuts.
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

2006-10-09T20:57:00.000-07:00

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:

Heat oil and crackle cumin seeds.
Add green chillies and ginger paste and cook on low heat.
Add dry masala and saute.
Add tomatoes, potatoes and cook till the potatoes are half-done.
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

2006-10-09T20:55:00.000-07:00

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

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

Bring half the milk to a boil. Cool gradually, stirring to avoid a layer of cream forming at the top.
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.
Strain the above mixture in a muslin cloth, pressing till all the whey is drained.
Rub the cottage cheese with the back of a large spoon into a smooth paste.
Make small roundels and gradually add them into boiling sugar syrup and let simmer for 15 minutes.
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.
Add these balls or angoori to the basundi.

For the Basundi

Boil the remaining milk in large deep pan, stirring occasionally.
Reduce heat and simmer till milk reduces to two-third of its volume.
Add saffron, dry fruit and cardamoms and boil further for 5-6 minutes.
Cool and refrigerate for 5-6 hours. Add the angoori.
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

2006-10-09T20:53:00.000-07:00

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:

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

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

Baked Chumchum

2006-10-09T20:51:00.000-07:00

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:

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

2006-08-28T04:59:00.000-07:00

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:

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

Makai Paneer ki Bhaaji

2006-08-28T04:56:00.000-07:00

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:

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

Coriander Soup

2006-08-28T04:54:00.000-07:00

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:

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

Zima golden fried Mushrooms

2006-08-28T04:51:00.000-07:00

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

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.
Season mushrooms with salt and sesame oil.
Add sesame seeds to the batter.
Dip mushrooms in the batter and fry over medium heat till golden brown.
Serve hot with sweet and sour sauce.

Kacche Kele ke kofte

2006-08-28T04:46:00.000-07:00

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

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

For the gravy

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

Aloo Katliyan

2006-08-28T04:44:00.000-07:00

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:

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

Curry leaf & Garlic Curry

2006-08-28T04:41:00.000-07:00

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:

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.
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.
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.
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.
Now add the crushed curry half paste and cook over low heat.
Let it boil for a few minutes. Check seasoning and serve hot.

Brinjals in Mustard

2006-08-28T04:39:00.000-07:00

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:

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

Shahi Daal

2006-08-28T04:37:00.000-07:00

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:

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.
Heat oil and add chopped onion and cumin seeds. Saute till onion is golden brown.
Add browned onions and cumin seeds to the black gram. Then add chaat masala and garam masala and mix well.
Now seal the vessel with dough and put it on a tava and dum for 5 minutes.
Transfer the gram mixture into a bowl, garnish with coriander leaves, browned onion and ginger juliennes and serve hot.

Paneer Chandni

2006-08-28T04:33:00.000-07:00

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:

Make paste of cashewnuts, ginger, green chillies, reduced milk and a few cardamoms.
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.
Add the paste and cook for some time, stirring constantly so that it does not stick to the bottom.
Add salt and pepper to adjust the seasoning and then add cottage cheese batons and cook for some time.
Finish with cream or milk to adjust the consistency.
Remove to a bowl, garnish with chopped coriander, saffron drops, and almond flakes and serve.

Colocasia Kebabs

2006-08-28T04:29:00.000-07:00

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:

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

Aloo Methi ki Tikki

2006-08-28T04:25:00.000-07:00

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:

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

Peach Lassi

2006-08-02T21:47:00.000-07:00

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

2006-08-02T21:45:00.000-07:00

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

2006-08-02T21:42:00.000-07:00

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

2006-08-02T21:39:00.000-07:00

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

2006-08-02T21:36:00.000-07:00

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

2006-08-02T21:33:00.000-07:00

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

2006-08-02T21:32:00.000-07:00

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

2006-08-02T21:31:00.000-07:00

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

2006-08-02T21:20:00.000-07:00

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.

Zima golden fried Mushrooms

2006-08-01T02:41:00.000-07:00

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

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.
Season mushrooms with salt and sesame oil.
Add sesame seeds to the batter.
Dip mushrooms in the batter and fry over medium heat till golden brown.
Serve hot with sweet and sour sauce.

Tip: Heat the utencil first, then add oil. This way oil spreads well. You will use less oil this way.

Kache Kele ke kofte (Banana)

2006-08-01T02:36:00.000-07:00

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

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

For the gravy

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

Tip: Store spices in a cool, dry place as heat and light may deteriorate them.

Aloo Katliyan

2006-08-01T02:31:00.000-07:00

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:

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

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

Curry leaf & Garlic Curry

2006-08-01T02:26:00.000-07:00

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:

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.
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.
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.
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.
Now add the crushed curry half paste and cook over low heat.
Let it boil for a few minutes. Check seasoning and serve hot.

Tip: While frying onions add a little milk to onions this will help retain a rich color and prevent them from burning.

Shahi Daal

2006-08-01T02:19:00.000-07:00

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:

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.
Heat oil and add chopped onion and cumin seeds. Saute till onion is golden brown.
Add browned onions and cumin seeds to the black gram. Then add chaat masala and garam masala and mix well.
Now seal the vessel with dough and put it on a tava and dum for 5 minutes.
Transfer the gram mixture into a bowl, garnish with coriander leaves, browned onion and ginger juliennes and serve hot.

Tip: While frying onions add a little milk to onions this will help retain a rich color and prevent them from burning.

Paneer Chandni

2006-08-01T02:13:00.000-07:00

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:

Make paste of cashewnuts, ginger, green chillies, reduced milk and a few cardamoms.
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.
Add the paste and cook for some time, stirring constantly so that it does not stick to the bottom.
Add salt and pepper to adjust the seasoning and then add cottage cheese batons and cook for some time.
Finish with cream or milk to adjust the consistency.
Remove to a bowl, garnish with chopped coriander, saffron drops, and almond flakes and serve.

Tip: When a recipe calls for adding oil, garlic, and onions to a pan, always add garlic last. This keeps it from burning and tasting bitter.

Colocasia Kebabs

2006-08-01T01:58:00.000-07:00

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:

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

Tip: Adding half a tsp of sodium bicarbonate in the milk while boiling will not spoil the milk even if you don't put it in the fridge.

Aloo Methi ki Tikki

2006-08-01T01:50:00.000-07:00

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:

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

Tip: Sometimes hot oil starts foaming and starts rising in the pan. Dissipate the foam to avoid this situation by adding a marble sized ball of tamarind to the oil.

Coriander Soup

2006-07-31T03:05:00.000-07:00

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:

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

Tip: Add a little soda bi carb while steaming or boiling green vegetables for retaining fresh green color.

Brinjals in Mustard

2006-07-31T02:24:00.000-07:00

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:

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

Tip: Add a little soda bi carb while steaming or boiling green vegetables for retaining fresh green color.

Asparagus-Chicken Roulades

2006-06-29T00:51:00.000-07:00

Serving: 4
Prep Time: 18 minutes
Cook Time: About 10 minutes

Ingredients:

1 box (6 ounces) quick-cooking long-grain and wild rice mix (optional)
4 medium skinless, boneless chicken-breast halves (about 1 1/4 pounds)
1 lemon 3 ounces goat cheese, softened
1/2 cup loosely packed fresh mint leaves, chopped
3/4 pound thin asparagus, trimmed Toothpicks
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1 tablespoon olive oil
1/2 cup chicken broth Lemon wedges (optional)

Directions:

1. If you like, prepare rice mix as label directs.

2. Meanwhile, holding knife parallel to work surface and against a long side of chicken-breast half, cut chicken almost in half, making sure not to cut all the way through. Open breast half and spread flat like a book. Repeat with remaining chicken.

3. From lemon, grate 1/2 teaspoon peel and squeeze 1 tablespoon juice. In small bowl, stir goat cheese, mint, and lemon peel until mixed.

4. Spread goat-cheese mixture evenly on cut sides of breast halves. Place one-fourth of uncooked asparagus on a long side of each breast half. Roll up each breast half to enclose asparagus, allowing ends of stalks to stick out if necessary; secure with toothpicks. Sprinkle chicken roulades with pepper and salt.

5. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add roulades and cook, covered, 9 to 11 minutes or until chicken loses its pink color throughout, turning roulades to brown all sides.

6. Transfer roulades to cutting board; keep warm. To same skillet, add broth and lemon juice; heat to boiling, scraping up any browned bits. Remove skillet from heat.

7. To serve, discard toothpicks from roulades. Cut roulades crosswise into 1-inch-thick slices. Place each sliced roulade on a dinner plate; drizzle with pan sauce. Serve with rice and lemon wedges if you like.

Nutritional Information:

Based on individual serving.

Calories: 265
Total Fat: 10 g
Saturated Fat: 4 g
Cholesterol: 92 mg
Sodium: 450 mg
Carbohydrates: 2 g
Fiber: 1 g
Protein: 39 g

Roman-Style Chicken & Asparagus

2006-06-29T00:48:00.000-07:00

Serving: 4
Prep Time: 15 minutes
Cook Time: About 20 minutes

Ingredients:

1 lemon
1 cup chicken broth
2 teaspoons cornstarch
1 tablespoon margarine or butter
1 pound skinless, boneless chicken thighs, cut into 1/2-inch slices
2 tablespoons coarsely chopped fresh sage leaves
1/4 teaspoon salt
1 bunch (about 1 pound) asparagus, trimmed and cut into 2-inch pieces
2 ounces thinly sliced prosciutto (about 4 slices), cut into 1/2-inch pieces

Directions:

1. From lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice. In 2-cup liquid measuring cup, combine broth, cornstarch, and lemon juice.

2. In nonstick 12-inch skillet, melt margarine over medium-high heat. Add chicken, sage, salt, and lemon peel and cook 4 to 5 minutes or until chicken just loses its pink color throughout. Transfer chicken to medium bowl.

3. In same skillet, cook asparagus 3 to 4 minutes or until tender-crisp, stirring frequently. Transfer asparagus to bowl with chicken. Stir broth mixture and add to skillet; heat to boiling, stirring. Boil 1 minute. Return chicken and asparagus to skillet; add prosciutto and heat through.

Nutritional Information:

Based on individual serving.

Calories: 220
Total Fat: 9 g
Saturated Fat: 2 g
Cholesterol: 104 mg
Sodium: 915 mg
Carbohydrates: 5 g
Fiber: 1 g
Protein: 28 g

Caramel Corn

2006-06-29T00:47:00.000-07:00

Ingredients:

½ tsp Salt
½ Cup Margarine
15 Cups Popcorns
1 Cup Brown sugar
½ sp Baking powder
¼ Cup light Corn syrup

Method:

Preheat oven to 200 degrees.
Divide popcorns between two ungreased baking dishes.
Heat brown sugar, margarine, corn syrup and salt until it simmers; stir constantly.
Remove from the heat and add baking powder.Pour mixture over the popcorns, stir until coated well. Bake for 1 hour, stirring every 15 minutes.

Note: For a nutty version, decrease the popped corn to 12 cups and add 1-½ cups walnuts or pecans, or almonds to each pan.

Cheese Macaroni

2006-06-29T00:46:00.000-07:00

Ingredients:

600 ml Milk
25 gm Flour
25 gm Butter
1 tsp Mustard powder
300 gm short Macaroni
Salt and ground Black Pepper
50 gm grated Parmesan cheese
100 gm grated Cheddar cheese
50 gm grated Mozzarella cheese

Method:

Cook the macaroni in a large saucepan of lightly salted water according to the packet instructions. Drain thoroughly.
Melt the butter in a pan, stir in the flour and mustard powder and cook, stirring for 30 seconds.
Gradually whisk in the milk, bring to the boil and then simmer for a few minutes to make a smooth sauce.
Stir in 75 gm (rest for topping)of the cheddar, and all of the mozzarella cheese and parmesan cheese until melted.
Season to taste.

Spicy Cornflakes

2006-06-29T00:44:00.000-07:00

Ingredients:

1 tbsp Oil
Salt to taste
½ tsp Sugar
½ cup Peanuts
1 tsp Lime juice
¼ cup Almonds
½ cup Kishmish
4 cups Cornflakes
1 tsp Cumin seeds
¼ cup Cashewnuts
½ tsp Chilli powder
¼ tsp Turmeric powder

Method:

Heat oil in a large pan. Add cumin seeds and wait till it sizzles.
Add kishmish and nuts. Stir well. Lower the heat and Mix in the chilli powder, tumeric powder lime juice, sugar and salt.
Immediately add the cornflakes and stir well for 3-4 minutes.
Cool completely before storing.

Onion Bhajias

2006-06-29T00:42:00.000-07:00

Ingredients:

225 gms Besan
¼ tsp Asafoetida
1 tsp Baking powder
½ cup Chilli Powder
1 tsp Turmeric Powder
Salt, according to taste
2-3 Onions, finely sliced
50 gms Coriander, chopped
½ tsp Fennel, coarsely crushed
½ tsp Cumin, coarsely crushed
Vegetable Oil, for deep-frying
2 Green Chillies, finely chopped
½ tsp Kalonji, coarsely crushed

Method:

In a bowl, mix together the flour, chilli, turmeric, baking powder, asafoetida and salt to taste. Pass through a sieve (strainer) into a large mixing bowl.
Add the coarsely crushed seeds, onion, green chillies and fresh coriander and toss together well. Very gradually mix in enough cold water to make a thick batter surrounding all the ingredients.
Heat enough oil in a wok for deep-frying.
Drop spoonfuls of the mixture into the hot oil and fry until they are golden brown. Leave enough space to turn the bhajias. Drain well and serve hot with chutney.

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

Khitcherie

2006-06-29T00:41:00.000-07:00

Ingredients:

3 tbsps Ghee
4 Curry leaves
1 litre Hot Water
1 Cinnamon stick
170 gms Kishmish
1 tsp Cumin seeds
200 gms Arhar Daal
2 tsps grated Ginger
½ tsp Garam Masala
Salt according to taste
½ tsp ground Turmeric
1 tsp ground Coriander
2 pods of Garlic, crushed
75 gms Cashewnuts, toasted
2 Green Chillies, finely chopped
150 gms Onions, finely chopped
300 gms Basmati rice, washed, drained

Method:

Place daal in a small bowl, cover with cold water; soak 1 hour. Drain well.
Heat ghee in medium pan, cook onion, garlic, chillies, ginger, spices, leaves and salt, stirring, until onion is browned lightly and mixture fragrant.
Add daal, rice, kishmish and water; but then immediately simmer, covered, about 15 minutes or until rice is tender.
Remove from heat, discard cinnamon, stir in juice, stand, covered, 5 minutes, just before serving, stir in cashewnuts.

Tip: To separate every grain of rice and to give a flavour, add a spoonful of ghee when you put the rice to boil.

Kashmiri Pulao

2006-06-29T00:40:00.000-07:00

Ingredients:

500 gms basmati Rice
3 Cloves
1 Bayleaf
Rose Water
1 tsp Sugar
2 cups Milk
Salt to taste
2 tbsp Ghee
1″ Cinnamon
3 Cardamom
½ cup Cream
½ tsp Cumin seeds
1 cup chopped mixed Fruits

Method:

First of all gently wash the rice and soak them in water for abut 10-15 minutes.
Heat ghee in a pan.
Add Cloves, Cinnamon, cumin seeds, bayleaf, and cardamoms.
Now add soaked rice and fry for 2 minutes.
Add the mixture of cream, milk, sugar and salt. Add half a cup of water. Bring to a boil. Cover and simmer till cooked.
When cooked, mix in chopped mixed fruit.
Sprinkle few drops of rose water before serving.

Tip: Never stir rice while it cooks because it will crush the rice grains, releasing starch, and make the rice gummy

Cheese Kofta in Creamy Sauce

2006-06-29T00:39:00.000-07:00

Ingredients:

Corn flour
50 gms Flour
500 gms Cheese
1 tsp ground Cumin
2 Eggs lightly beaten
Salt according to taste
Vegetable Oil, for shallow frying
¼ cup chopped Coriander leaves
500 gms Potatoes, boiled, mashed

Creamy Tomato Sauce

2 tbsp Ghee
250 ml Water
300 ml Cream
1 tsp ground Cumin
2 tsps Garam Masala
Salt according to taste
1 tsp Coriander leaves
2 tbsp grated fresh Ginger
4 pods of Garlic, chopped
1 tsp ground sweet Paprika
2 medium Onions, chopped
150 gms Cashews, toasted, chopped
1 kg Tomatoes, peeled, seeded, chopped

Method:

For creamy tomato sauce heat ghee in large pan cook onions, stirring, until browned lightly.
Add garlic, ginger and all spices; cook, stirring, until fragrant.
Add tomatoes, nuts and water; boil then immediately simmer, uncovered, for about 20 minutes or until mixture is slightly thickened.
Blend or process tomato mixture until pureed. Just before serving, return to pan; add cream and salt, stir until just heated through.
For kofta combine mashed potatoes, cheese, eggs, flour, coriander leaves, cumin and salt in medium bowl; refrigerate for about 30 minutes or until firm.
Shape the rounded tablespoon of mixture into kofta shapes.
Just before cooking, toss Kofta in corn flour, shake away excess corn flour.
Shallow-fry in hot oil, in batches, until browned lightly; drain on absorbent paper. Serve immediately with creamy tomato sauce.

Serves: 4 to 6

Tip: Store spices in a cool, dry place as heat and light may deteriorate them.

Mixed vegetable curry

2006-06-29T00:37:00.000-07:00

Ingredients:

60 ml Curd
3 tbsp Ghee
2 Bay leaves
125 ml Water
1 tsp Chilli powder
1 tsp Vegetable Oil
½ tsp Garam Masala
Salt acording to taste
180 gms Carrot, sliced
250 ml Coconut cream
300 gms Onions, sliced
150 green Beans, halved
2 pods of Garlic, crushed
2 tsp finely grated Ginger
4 Cardamom pods bruised
300 gms Cauliflower florets
120 gms sliced baby Brinjal
2 tbsp chopped Mint leaves
¼ tsp cracked Black Pepper
400 gms Potatoes, chopped
1 tsp ground Coriander seeds

Method:

Combine curd, garlic, ginger, salt, pepper and spices in small bowl; stand 15 minutes.
Heat ghee and oil together in large pan.
Cook onions stirring until onions are golden brown.
Add bay leaves, potatoes, carrot, cauliflower and brinjal; cook stirring 5 minutes.
Add curd mixture, water and cream; simmer covered for about 15 minutes or until potatoes are just tender.
Add beans; simmer, uncovered further 5 minutes or until beans are just tender. Just before serving, sprinkle with mint leaves.

Tip: Add a pinch of common salt and sugar to the cooking vegetable so as to avoid discoloration of spinach and green leafy vegetables.

Baked Macaroni

2006-06-29T00:36:00.000-07:00

Ingredients:

½ tsp Salt
½ cup Flour
½ cup Butter
½ tsp Pepper
1-3/4 cups Milk
½ tsp dry Mustard
1 cup Cream(soured)
2 cups grated Cheddar cheese
¼ cup grated Parmesan cheese
2 cups uncooked elbow Macaroni

Method:

Preheat oven to 350º.
Cook macaroni in salted boiling water according to package directions. Drain and rinse with cold water. Pour into a 2-quart baking dish.
In a saucepan, melt butter and stir in flour. Cook and stir for one minute.
Gradually stir in milk. Add sour cream, Parmesan cheese, salt, pepper and mustard. Cook over medium-low heat, stirring constantly, until sauce bubbles and thickens.
Stir in half of the Cheddar cheese until melted.
Toss macaroni with remaining Cheddar cheese. Pour sauce over macaroni and mix thoroughly.
Bake, uncovered, for 1 hour, or until bubbly and brown.

Serves 4

Tip: Once an onion has been cut in half, rub the left over side with butter and it will keep fresh longer.

Stuffed Aubergines

2006-06-29T00:35:00.000-07:00

Ingredients:

1 tsp Salt
2 tbsp Oil
1 tsp Cumin
1 tsp Tumeric
1 tsp Coriander
1 Onion chopped
1 tsp Chilli powder
1 tsp Garlic powder
2 tsp Garam Masala
50 gm chopped mixed nuts
4 medium Aubergines, sliced lengthways

Method:

In a small frying pan, mix together the onion, nuts and all of the spices and seasonings with a little oil, until the onion is soft and starts to turn brown.
Take the aubergines and stuff the onion mixture equally into the cavities of the aubergines, pressing it down firmly.
When the aubergines are filled, fry them in a pan with a little more oil mixed in with a few cumin seeds. Brown the aubergines on both sides.

Serves 2

Tip: To avoid tomato paste going mouldy turn it upside down in the refrigerator after opening a jar.

Watermelon Sorbet

2006-06-29T00:34:00.000-07:00

Ingredients:

¼ cup Water
1/3 cup Sugar
1 tbsp Lemon juice
1/3 cup light Corn syrup
4 cups Watermelon, cubed

Method:

Combine sugar, water and syrup in a saucepan. Stir until it boils. Reduce heat and simmer for 5 minutes. Let it cool. Refrigerate.
In a blender puree the watermelon (seeds and rind removed).
Add 3 cups of watermelon puree and lemon juice to the cold sugar, water, syrup mixture.
Freeze until desired consistency is obtained.

Tip: Use aluminium containers instead of steel to set the icecream faster. Also, place a thick plactic sheet or spread some salt under the container to keep it from sticking to the floor of the freezer.

Salmon Sandwich and Arugula Salad

2006-06-29T00:33:00.000-07:00

Yields: 1 serving
Prep time: 8 minutes

Ingredients:
2 ounces canned salmon
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
1/4 teaspoon dried dill
2 teaspoons capers
2 cups arugula greens
1 cup chopped tomato
1 tablespoon Tuscany-style salad dressing or light Italian salad dressing
1 Thomas’ Whole Wheat Bagelbread (or 200 calories of whole-grain bread)
1 sliced red onion

Directions:

1. Rinse and drain canned salmon, then mix together the first five ingredients.

2. For the salad, combine the arugula and tomato and top with salad dressing.

3. Toast the Thomas’ Bagelbread, if desired, and stuff with the salmon mixture and top with sliced red onion.

Nutritional Information:

Based on individual serving

420 calories,

27 g protein,

53 g carbohydrate,

9 g fiber,

13 g fat (1 g saturated),

2 mg cholesterol,

708 mg sodium

Shrimp Salad with Cherries and French Bread

2006-06-29T00:31:00.000-07:00

Yields: 1 serving
Prep: 8 minutes
Cook time: 10 minutes

Ingredients:

1 tablespoon canola oil mayonnaise
1 tablespoon cocktail sauce
1/4 teaspoon Worcestershire sauce
1 thinly sliced spring onion or scallion
12 medium-size steamed shrimp, deveined with tails removed
2 cups shredded romaine lettuce
1 sliced radish
1 cup halved fresh cherries
1 slice whole wheat French bread

Directions:

1. Mix first five ingredients and toss lightly.

2. Toss together lettuce, radish, and cherries, and top with shrimp mixture. Serve with a side of French bread.

Nutritional Information:

Based on individual serving

410 calories,
23 g protein,
50 g carbohydrate,
7 g fiber,
14 g fat (2 g saturated),
134 mg cholesterol,
890 mg sodium

Mango Sorbet with Sauce

2006-06-29T00:30:00.001-07:00

Ingredients:

½ tsp Lemon juice
¼ cup Castor Sugar
900 gms Mango pulp
¼ cup Double cream
½ cup Confectioners’ Sugar
1 Grated rind of Orange and lemon
4 Egg Whites, whisked until peaks form

Method:

In a large, chilled bowl, mix half of the mango pulp, with the lemon juice and the grated rind.
Gently fold in the egg whites and caster sugar. Cover with cling film (plastic wrap) and place in the freezer for at least 1 hour.
Remove and heat again. Transfer to an ice cream container, and freeze until fully set.
Whip the double cream with the confectioners’ sugar and the remaining mango pulp. Chill the sauce for 24 hours.
Remove the sorbet 10 minutes before serving. Scoop out individual servings and cover with a generous helping of mango sauce. Serve immediately.

Tip: Never boil gelatine. Only warm to dissolve.

Lover’s Delight

2006-06-29T00:30:00.000-07:00

Ingredients:

75 gms Castor Sugar
1 Loaf Sliced White Bread, crusts removed
900 gms Mixed Raspberries, Red Currants, Black Currants, Plum

To Decorate

50 ml Double cream
6 Sprigs of Red Currants/Black Currants

Method:

Cut 6 circles of bread to line the base of each tea cup. Cut strips for the sides, reserving 6 slices.
Halve and stone the fruits where necessary. Cook gently with the sugar until the juices flow.
Lift the fruit out of the juice and sugar mixture and pack into the cups. Cut 6 circles from the reserved bread slices and use to cover the fruit. Sprinkle with half the fruit juice. Reserve the rest of the juice.
Cover filled cups with greaseproof paper. Stand on a tray and put a ramekin (a small dish used for baking and serving) with a small weight inside, on top of each one. Chill in the fridge overnight.
Turn out the puddings onto 6 desert plates and surround with a pool of the reserved juice. Pipe 2 rings of cream around each pudding and feather with a skewer.

Tip: Prevent dried fruit or nuts from sinking to the bottom of your batters by coating them lightly with flour first.

Chocolate Fudge Pudding

2006-06-29T00:29:00.000-07:00

Ingredients:

3 Eggs
25 gms Cocoa powder
150 gms soft Margarine
150 gms light Corn syrup
150 gms Self raising flour

Chocolate Fudge Sauce

4 tbsp Double cream
100 gms dark Chocolate
125 ml Sweetend Condensed Milk

Method:

Lightly grease a half liter pudding basin.
Place the ingredients for the sponge in a mixing bowl and beat until well combined and smooth.
Spoon into the prepared basin and level the top. Cover with a disc of baking parchment and tie a pleated sheet of foil over the basin.
Steam for about two hors until the pudding is cooked and springy to the touch.
To make sauce, break the chocolate into small pieces and place in a small pan with the condensed milk. Heat gently, stirring until the chocolate melts.
Remove the pan from the heat and stir in the cream.
Turn it out on to a serving plate and pour over a little chocolate fudge sauce. Serve the remaining sauce separately.

Tip: Cover freezer trays with a sheet of plastic held in place with a large rubber band to avoid crystal formation in the icecream.

Rich Chocolate Mousse

2006-06-29T00:26:00.000-07:00

Ingredients:

1 tbsp Rum
1 tbsp Butter
4 Eggs, separated
250 gm dark Chocolate

Method:

Melt the dark chocolate pieces in a double boiler, or in a bowl over hot water.
When thoroughly melted, stir in the egg yolks (one at a time), rum and butter.
Whisk the egg whites until stiff and fold them into the chocolate mixture until thoroughly combined.
Spoon into serving dishes and refrigerate for at least 2 hours before serving. Decorate with whipped cream, if desired.

Vratwala Chawal Dhokla

2006-06-28T21:24:00.000-07:00

Ingredients:
3/4 cup samwat ke chawal
1 cup sour yogurt
1 tsp ginger paste
Green chillies paste to taste
1 tsp sendha namak (rock salt)
2 tsp oil/ghee
2 whole dry red peppers
6-7 curry leaves
1 tsp cumin seeds
Grated coconut and fresh coriander for garnish

Directions:

Roast the rice in a pan very lightly and do not let it brown.

Prepare the batter by mixing rice, rock salt, chilli paste, ginger paste and yoghurt. Leave the mixture to ferment overnight. Should become a bit spongey.

Grease a tin with little ghee and transfer the batter into it.

Place the tin into the steamer and let cook for 20 minutes. Test if it is done and then let it cool.

To make seasoning, heat ghee in a pan. Add cumin, red pepper and curry leaves. Now pour it over the dhokla.

Cut the dhokla into serving pieces and serve garnished with the coriander and coconut.