Monday, June 18, 2007

Matka kulfi

1 cup sweetend condensed milk
1 cup evaporated milk
coarsly ground dry fruits like kaju, pista, badam etc.
1tsp. cardamom pdr.
earthern pots to fill ..

combine all the ingredients in the blender except dry fruits and mix smoothly untill
all of them get blended with each other.then add dry fruits to it. mix. pour this mixture into the small earthern pots and put them in vertical position in the freezer to set for nearly 5 to 6 hrs. to set firmly. serve it along with the pots ..


6 cups creamy milk
9 cardamoms
2/3 cup sugar
1/4 cup chopped/sliced almond

flakes of almond
cardamom seed

Add Cardamom to milk and bring it to boil.Reduce the heat and keep simmering the milk until it is reduced by one-third.Take cardamom out of milk by using strainer.
Add almond and sugar.Pour the mixture into container with lid.Freeze until firm. Stir the mixture every 30 minutes.Remove from freezer 10 minutes before serving.
Serve by taking out of the container. Garnish with almond and cardamom seed as desired

Kesar kulfi

4 cups milk
1 tin condensed milk
100g khoya
1 tbsp maida flour
1/2 tsp kesar powder
10-12 chopped and blanched almonds

Mix together condensed milk, milk, maida, and khoya. Bring to boil, stirring constantly. Reduce heat and cook for 5 minutes, stirring constantly. Remove from fire and cool. Add almonds and kesar dissolved in 1 tsp of water. Fill into kulfi moulds and freeze overnight.

Mango kulfi

3 tb Water
4 Ripe mangoes
1/2 cup Sugar
1 1/2 cup cream, whipped

roasted pistachios finely cut

Peel and pit mangoes. Puree flesh in a blender or food processor. You should have 3-1/2 cups puree. Place mango in a large bowl; add sugar. Stir until the sugar dissolves. Fold whipped cream into mango mixture. Place bowl in freezer until mixture is half frozen; about one hour. Remove from freezer; beat until smooth. Pack in kulfi moulds and freeze until about half frozen but still creamy.

Pista kulfi

4 cups milk
8 tsp. sugar or to taste
1/2 tsp. ground green cardamom seeds (chotti elaichi)
1tbsp. skinned pista (pistachios), thinly sliced
1tbsp. skinned badam (almonds), finely ground (optional)

Put the milk into a wide, heavy pan and bring to boil over high heat, stiring constantly. Now lower the heat and cook the milk, stirring constantly, until it has thickened and reduced to about 13/4th cups. (This will take about 40-45 minutes). Stir the sides of the pan constantly to avoid scalding. Now add the sugar, nuts and cardamom seeds, stir well, allow to cool. Pour the mixture into Kulfi moulds
distributing evenly. Cover with plastic wrap or foil and freeze until set, about 6 hours.

To serve, remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi. Slip each kulfi on to a dessert plate, cut across into 3-4 slices,top with pista chips and serve.

Kulfi with strawberry sauce

1 litre milk
1 tsp cornflour
1 cup sugar
1/2 tsp cardamom powder
A few saffron strands

For the strawberry sauce

1/2 cup strawberries, crushed
4 tsps sugar, powdered

Soak the saffron in a little warm milk and keep aside. Dissolve the cornflour in one tablespoon of milk and keep aside. Boil the milk and let it simmer over medium flame, stirring continuously till the milk reduces to three-fourth little more than half the original quantity. Add the cornflour solution, sugar and bring to a boil.
Simmer for five minutes. Cool completely. Add the saffron mixture, cardamom powder and mix well. Pour into a freezer-proof bowl and freeze for about four hours. Remove and blend in the liquidiser to break all the ice crystals till the mixture is smooth and creamy. Pour into six kulfi moulds and freeze overnight until it sets.
To unmould, allow the moulds to remain outside the refrigerator for five minutes and then unmould by inserting a wooden skewer stick or a fork in the centre of the kulfi and pulling it out.

Serve topped with the strawberry sauce.
To make strawberry sauce, blend the strawberries well with sugar

Chicken seek kabab

Cottage cheese (paneer), grated 1 cup
Processed cheese, grated ½ cup
Green cardamom powder 1½ teaspoons
Garam masala powder 1 tablespoon
Fresh mint leaves, chopped 1 tablespoon
Khoya/mawa, grated ½ cup
Chicken mince (keema) 600 grams
Egg 1
Salt to taste
White pepper powder 1 teaspoon
Oil to shallow fry
Chaat masala 1 teaspoon


Soak the satay sticks in water for a while.Take paneer, processed cheese, half the green cardamom powder, half the garam masala powder, mint leaves and mix mashing with your hands. Take a portion of this mixture and place on a satay stick and press it around the stick till it is a thin layer. Press the ends firmly.In another bowl mix khoya, chicken keema and mix. Break an egg and add. Add salt, remaining green cardamom powder, white pepper powder and remaining garam masala powder and mix well.
Take a portion of this mixture and spread it over the paneer mixture. Similarly prepare the other seekhs. You can keep the seekhs in the refrigerator for some time before frying.Heat sufficient oil in a pan and place the seekhs on it and shallow fry. Turn the sticks when one side is done so that the other side gets cooked similarly.Serve hot sprinkled with chaat masala.

Chicken kabab

Chicken breasts 4 (800 grams)
Green chillies 4-6
Ginger 1 inch piece
Garlic 5-6 cloves
Yogurt 2/3 cup
Processed cheese, grated ¼ cup
Fresh cream ¼ cup
Nutmeg powder ½ teaspoon
Garam masala powder 2 teaspoons
Honey 1 tablespoon
Lemon juice ½ tablespoon
Salt to taste
Butter ¼ cup


Clean, skin, de-bone and cut each breast into two. Grind green chillies, ginger and garlic into a smooth paste. Rub it well onto chicken pieces. Cover and keep aside for fifteen minutes.Hang yogurt in a muslin cloth for half an hour and drain away the whey. Mix thickened yogurt, cheese, cream, nutmeg powder, garam masala powder, honey, lemon juice and salt to taste. Whisk the ingredients well and marinate the chicken pieces in this for three hours in a refrigerator.Place chicken pieces, an inch apart, on wire rack.Cook chicken in Grill TOP and BOTTOM for twenty minutes, brushing with butter every five minutes. Serve hot with chutney of your choice.

Tip: Use chicken supreme if possible for they make the kebabs succulent and tender.

Hara bhara kabab

Spinach 10 leaves
Green peas, boiled and mashed ¾ cup
Potatoes, boiled and grated 3-4 medium
Green chillies, chopped 3
Ginger, chopped 2 inch piece
Fresh coriander leaves, chopped 2 tablespoons
Chaat masala 1 teaspoon
Salt to taste
Cornflour 2 tablespoons
Oil to deep fry


Blanch spinach leaves in two cups of boiling salted water for five minutes. Drain, refresh and squeeze out excess water. Finely chop.Mix spinach, peas and potatoes. Add green chillies, ginger, coriander leaves, chaat masala and salt to taste. Add cornstarch for binding.Divide the mixture into twenty-four equal portions. Shape each portion into a ball and then press it between your palms to give it a flat tikki shape. Heat sufficient oil in a kadai. Deep-fry the tikkis on medium heat for three to four minutes. Drain onto an absorbent paper.Serve hot with a sauce of your choice.

Tip: You may also shallow-fry the Hara Bhara Kabab on a griddle plate or a tawa. It is recommended that you do not use colour in this recipe. If you feel you may increase the quantity of spinach leaves to give a dark green colour. In that case add a little more cornstarch for binding.

Asparagus and green peas kabab

Fresh green asparagus 250 grams
Green peas, shelled ¾ cup
Chaat masala 1½ teaspoons
Milk 1 litre
Vinegar 2 tablespoons
Oil 2 tablespoons + to shallow fry
Cumin seeds ½ tsp
Ginger paste 2 teaspoons
Garlic paste 2 teaspoons
Green chillies, finely chopped 5
Coriander powder 2 teaspoons
Turmeric powder ½ teaspoon
Gram flour (besan) 3 tablespoons
Garam masala powder ½ teaspoon
Salt to taste
Lemon juice 3 teaspoons
Tomatoes 4 medium
Spring onions, finely chopped 2
Avocado 2


Peel asparagus and lightly blanch in plenty of hot water for five minutes. Drain and refresh in cold water. Remove the tips and puree the rest.Wash green peas in warm water and puree them in a blender. Mix star fruit with the asparagus tips, add half a teaspoon of chaat masala and set aside for stuffing.Boil milk, remove from heat, cool for a minute and add vinegar. Once the milk curdles, strain in a muslin cloth and press lightly so as to remove the entire moisture. Knead the residue into a fine smooth dough.Heat two tablespoons of oil in a kadai, add cumin seeds and stir-fry for a few seconds. Add ginger paste, garlic paste and stir-fry for a minute.Add half the green chillies, coriander powder and turmeric powder. Stir-fry for a few seconds.
Add gram flour and sauté for a few seconds on low heat. Once the flavors of gram flour erupt, add peas puree, asparagus puree and sauté for ten to fifteen minutes on low heat, till the whole thing becomes a mass. Take off the fire and add the homemade cottage cheese.Add garam masala powder, salt, two teaspoons of lemon juice, half a teaspoon of chaat masala and mix thoroughly. Divide mixture into twelve/sixteen equal portions, roll into balls and flatten them slightly between your palms. Stuff with star fruit and asparagus mixture and roll into patties. Keep them in refrigerator.

For chutney, blanch tomatoes in sufficient quantity of hot water for a minute. Refresh in cold water. Drain and peel. Deseed and chop finely.Skin avocados and chop one half finely and puree the rest in a blender. Add tomatoes, spring onions,
remaining green chillies, salt, remaining lemon juice, remaining chaat masala and the chopped avocados to the avocado puree, mix with a spoon and set aside to chill in a refrigerator.Heat a non stick pan/griddle and shallow-fry the patties in a little oil until both sides are evenly cooked and crisp from outside and soft from inside.Remove in a plate and serve hot with the avocado chutney.

Sunday, June 17, 2007


yoghurt 2 cups
condensed milk 3/4 cup
mango puree 1/2 cup
mango essence 1/2 tsp

Put yoghurt in a muslin cloth and hang it for an hour to
remove all the whey. Blend this along with mango puree,
condensed milk and mango essence till smooth.serve chilled
decorated with chopped nuts..

Mixed Fruit Lassi

pear 1 medium roughly chopped
apple 1 medium roughly chopped
apricot reserve 2 tbsp
yoghurt 2 cups
honey 2 tbsp
fresh mint leaves 4

Add chopped pear and apple and blend. add yoghurt,apricot
reserve,honey and blend again. now add mint leaves and
crushed ice cubes and blend again till smooth. serve

Tuesday, June 12, 2007

Hot mutton curry

Mutton 800 grams
Salt to taste
Red chilli paste 3 tablespoons
Garlic paste 1 tablespoon
Yogurt 1 cup
Pure ghee 1/2 cup
Bay leaves 2
Green cardamoms 5-6
Black cardamoms 2-3
Whole dry red chillies, broken 3-4
Cinnamon 2 one-inch sticks
Cumin seeds 1 tsp
Garlic, sliced 5-6 cloves
Onions, sliced 3 medium
Coriander powder 2 tbsps
Red chillies, crushed 5-6
Whole dry red chillies, for garnish 4

Take mutton pieces in a bowl, add salt, red chilli paste, garlic paste, yogurt and mix. Let it marinate for half an hour to two hours.Heat ghee in a pressure cooker. Add bay leaves, green cardamoms, black cardamoms, broken red chillies, cinnamon, cumin seeds, garlic and sauté for two to three minutes. Add onions and sauté for another two to three minutes. Add marinated mutton and sauté for ten minutes. Add coriander powder, crushed red chillies and mix. Add two cups of water and mix. Put the lid of the pressure cooker on and pressure cook the mutton till done. Serve hot garnished with whole red chillies.

Rajasthani baati

Whole wheat flour (atta) 2 cups
Salt 2 teaspoons
Baking powder 1/4 teaspoon
Desi ghee 1/2 cup + for soaking

Take atta in a bowl. Add salt, baking powder and half a cup of desi ghee. Mix well. Add sufficient water and knead into a stiff dough. Preheat oven to 180°C.Take lemon sized portions. Press firmly and roll into round balls.Grease a baking tray. Place the baatis on it. Press them slightly. Place the tray in the preheated oven and bake at 180°C till done. It may take fifteen minutes to half an hour. When done, serve it hot with a bowl full of pure ghee to soak baatis and Rajasthani dal. if u dont hv oven u can deep fry in oil or ghee..

Rajasthani daal

Split green gram (moong dal) 1/2 cup
Split Bengal gram (chana dal) 5 tablespoons
Salt to taste
Turmeric powder 1 teaspoon
Ginger, finely chopped 2 one inch pieces
Ghee 2 tablespoons
Cumin seeds 1 teaspoon
Asafoetida a pinch
Whole dry red chillies, halved 3
Onion, finely chopped 1 large
Red chilli powder 1 tablespoon
Dry mango powder (amchur) 1 1/2 teaspoons

Soak moong dal and chana dal together in about three cups of water for an hour. Drain. Boil dals in four cups of water adding salt, turmeric powder and ginger till cooked.Heat ghee in a pan. Add cumin seeds, asafoetida and red chillies and as cumin seeds begin to change colour, add onion. Cook till onion turns light brown. Add red chilli powder and cooked dal to this. Add half a cup of water and bring to a boil. Reduce heat and simmer for ten minutes. Add amchur and adjust salt. Mix well.
Serve hot with baati.

Monday, June 11, 2007

Pav bhaji

12 Pav buns
2 Onions
3 tsp Dhania Powder
5 Tomatoes
2 tsp Jeera Powder
3 Potatoes
2 tsp Chilli powder
1 cup Peas
4 tsp Pav Bhajji masala
1/2 cup Carrot
Salt to taste
1/2 cup Beans
1/2 cup Coriander for garnish
1/2 cup Cabbage
2 tsp Lemon Juice
1/2 cup Capsicum
1 cup Cauliflower
1' piece Ginger
Garlic optional
2 Green chillies finely chopped

Heat a pan with oil & add the onions. Fry till translucent. Add tomatoes,salt,add all the powders and fry till the oil floats on top. Boil all the other vegetables seperately & add them to the onion mixture. Add a cup of water & let it cook to boiling consistency. Then With the help of a potato masher keep mashing the mixture till it cooks nicely. When all the vegetables are cooked thoroughly garnish with coriander & lemon juice and serve with Pav.

For the pavs:

Slit open the pavs from the middle. Apply butter in the inside & place them on a pre-heated frying pan.When they get golden brown from the inside take them off.
Serve hot with bhajji.

Paneer tikka

1 Large block of Paneer
1 onion
1 Capsicum
1 Tomato
Few Mushrooms
Finely chopped Coriander leaves

To Marinade:

1/2 cup Curd (plain yogurt)
1 tsp Garlic paste
1 tsp Ginger Paste
2 tsp Tandoori powder
1 tsp cumin powder
2 tsp Chaat masala powder
Salt to taste
Red chili Powder to taste

Cut Paneer into long 1/2" thick cubes. Cut all vegetables into cubes. Mix all ingredients for marinade and keep aside. Add the left marinade to the vegetables.
Brush the marinade to the paneer and refrigerate it for 3 hours. Heat oil in a kadhai and fry marinated paneer till fully done. Also fry other vegetables. In a plate arrange fried vegetables and then paneer. Garnish with coriander and lemon slices.Serve tandoori paneer tikka hot with hari chutney.

Paneer pakora

250 gms Paneer
1 cup Chickpea Flour (Besan)
2 tsp Oil
1 1/2 tsp Salt
1/2 tsp Red chili powder
1-2 Chopped Green Chillies
1/2 cup Water

Mix besan,oil,salt,chillie powder and green chillies and beat well to make the batter fluffier.Let batter rest 1/2 hour in a warm place Cut the paneer into thick cubes or rectangles. Sprinkle little salt, chili powder on the cubes. Dip each paneer peice in the batter and coat it on all sides and deep fry in hot oil. Drain on paper towels and serve immediately. Serve the paneer pakora with coriander or mint chutney

Matar chat

2 cups pre-soaked matar (dried whole peas)
1/2 tsp baking soda
A pinch of asafoetida
Tamarind chutney
Green chutney
2 potatoes (boiled, peeled and chopped)
1large onion (finely chopped), optional
1 tomato (chopped)
1 small cucumber (peeled and chopped)
Lemon juice
Chaat masala
Salt to taste
Pounded or ground red chilies
Garam masala powder
Black salt
Ground roasted cumin (jeera)

Place dried peas in a saucepan and add sufficient water to cover them.
Stir in the soda and asafoetida powder and cook over a moderate heat for about 15 minutes until the peas are tender. You can also pressure cook them. Drain.
Serve individually taking 2 scoops of cooked peas and cover with little chopped onions, cucumber. tomatoes and potatoes. Sprinkle with spices to individual taste. Pour a little tamarind & green chutney and lemon juice on the top.
Toss well and serve matar ki chaat.

French fries

6 large baking potatoes, cut into strips
Oil for deep frying

Cut the potatoes into strips of about 1/3 to 1/2-inch thickness and width Soak potatoes in ice cold water for 1 hour at room temperature. Drain well; pat dry with paper towels. Heat oil in deep fryer to about 375°. Place potato strips in a single layer in deep fry basket; fry in hot oil for about 4 minutes, or until golden brown and tender. Drain the homemade french fries on paper towels then keep warm in the oven while frying remaining batches.


350gms Gram flour (Besan)
1cup Curd (Stirred)
1tsp Green Chilies (paste)
1tsp Ginger (paste)
Salt to taste
1tsp Soda bi-carb / Eno fruit salt
1 Lemon juice
1/2 tsp. turmeric powder
1tbsp Oil
For Tampering
Few Curry leaves
1tsp Mustard Seeds
2tsp Oil
Coriander leaves (chopped)
2-3 green chilies (vertically slit)

In a bowl add gram flour (besan), Curd and water. Mix well and make a smooth batter. The batter should be of thick consistency. Add salt and set aside for 4 hours covered with a lid. Take the ginger and green chili paste and add to the batter. Also add turmeric powder and mix well. Keep the steamer or cooker ready on gas.
Grease a baking dish (it should fit in the steamer or cooker). Now in small bowl take a tsp. of soda bi-carb or eno, 1tsp oil and lemon juice and mix well.
Add this to the batter and mix well. Pour the batter into the greased pan and steam for 10-12 minutes or till done. Cool for sometime and cut into big cubes.
Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter. Remove,add 1/4 cup of water and pour it over dhoklas. Garnish the besan dhokla with coriander and slited green chilies. Serve with green chutney.

Dahi vada

1 Cup Urad daal
Salt to taste
Oil to fry

1 kg Dahi (yogurt)
1/2 tsp grated Ginger
Finely chopped coriander leaves
1-2 green chilies chopped
Salt to taste
2 tsp Roasted cumin powder
Red chili powder to taste

Clean, wash and soak the daal overnight. Grind it into smooth paste. Add salt to taste. Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.
Take the hot vadas and put in cold water for 2-3 minutes. Now Take them out of water and squeeze the water and keep aside.

Blend the curd (yogurt) and little water until it is smooth. Keep in refrigerator for an hour to get chilled. Add salt, red chili powder and cumin powder.

In a deep dish arrange wada and pour dahi over them. Now add imli (tamarind) chutney and green chutney. Garnish with coriander.
Serve the dahi vadas chilled.


3/4th cup urad dal
4 cups Flour
1 green chili chopped
1/2tsp Salt
Oil for deep frying
1tbsp aniseeds (Saunf)
1tsp coriander seeds
1tsp white cumin seeds
1/2tsp red chili powder
1/4th tsp asafoetida powder

Soak the dal in water overnight then rinse and drain. Sift the flour and gradually add enough water to make soft dough. Cover the dough with damp cloth and leave for 30 minutes. Grind the dal with the chili powder, salt and spices to make stuffing. Mix well and divide it into 16 equal portions. Divide the dough into 16, using wet hands, and smear each portion with a little oil. Flatten and roll out into 2inch round. Wrap one portion of stuffing in each round and roll into a smooth ball, using greased hands. Flatten and roll into a 3-4 inch round. Heat plenty of oil in a deep frying pan or a kadhai. Now lift the rolled kachori and carefully slip it into the hot oil. Immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball. This should take only a few seconds. Flip the kachori over and cook the other side until golden brown.Serve the dal kachori hot with chutney.

chole bhatura

2 cups All purpose flour (Maida)
1 cup Yogurt
2 tbsp Vegetable Oil
Salt to taste

100 gm boiled peas or chick peas
1/2 tsp Ginger paste
1/2 tsp Garlic paste
1 tsp Cumin seeds
2 tbsp Oil
6-7 Mint leaves
1/2 tsp Turmeric Powder
1/2 tsp Chilly Powder
2-3 Bay Leaves
2-3 Cloves
1/2 tsp Garam Masala
1 Medium-sized finely chopped onion
1 Big tomato
1 1/2 cup Water
Salt to taste


Take all ingredients and mix well. Make a soft dough like for chappatis. If need be add a little water and keep aside for 4-5 hours, the longer kept, the better it is.
Roll like puri but this needs to be kept thicker than poori. Fry like poori till both sides are golden brown.


Take 2 tablespoons of oil in a pressue cooker and heat it.
Add garlic and make it dark brown. Then add cumin seeds fry till they start spluttering. Now add bay leaves and cloves. Add diced onions. Fry then till they are light brown. Now add the rest of ingredients including water except mint leaves.
Close the pressure cooker and wait for 3 whistles to come or cook for 5-7 minutes.
Garnish choley with thinly sliced long pieces of onion and a piece of lemon split up into 4 pieces.

Bread roll

2 Big Potatoes (boiled and mashed)
7-8 Bread Slices
Coriander leaves finely chopped
Green chilies (chopped)
Red Chili powder to taste
1/4th tsp Garam Masala powder
Oil for frying

Add salt, chili powder, gram masala, green chilies and coriander leaves to the mashed potatoes, mix well Take some water in a bowl and dip a bread slice for few seconds. Squeeze the water from the bread by pressing between palms gently.
Place a tbsp potato mixture over the damp bread and roll and seal the edges of the bread in such a way that the filling does not come out from any part of the bread.
Repeat the same process for making more rolls. Heat oil in a kadhai and deep fry on medium flame till golden brown. Serve bread rolls hot with green chutney and tomato sauce.

Sunday, June 10, 2007

Bread pakora

4-5 Bread Slices
1cup Gram Flour
1/4th tsp turmeric powder
Salt to taste
1/2 tsp Ajwain
Red chili powder to taste
1/4th tsp Garam Masala powder
Water for batter
Oil for frying

Cut Bread slices into desired shapes (like triangle, rectangle etc.) In a bowl add gram flour salt, chili powder, garam masala, ajwain and mix it.
Now by pouring little water at a time make a smooth batter (neither too thick nor too lose) Heat oil in a kadhai. Dip bread piece in the batter and fry till crisp on medium flame. Serve bread pakora hot with green chutney and tomato sauce.

Aloo tikki

3 large boiled potatoes
1 tsp salt or as per taste
1/4th tsp ground black pepper

For Stuffing:

2/3rd cup green peas cooked or frozen peas defrosted
1/2 tbsp scrapped and minced ginger
1/4th tsp garam masala
1/4th tsp salt or to taste
Red chili powder to taste (optional)
1tsp coarsely ground dry-roasted cumin seeds
Oil for pan-frying.

Take the cooked or defrosted peas (matar) and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal portions and keep aside. Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt and pepper and knead until properly mixed. Divide it into 10 equal portions. Now wash and dry your hands and rub them with little oil.
Take each portion of potato mixture and make a ball. Now Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out. Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces. Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.
Serve aloo tikki hot with chutney and stirred curd.

Aloo chat

3 potatoes, peeled
1/2 tsp red chilli powder
1 tsp roasted cumin powder
1 tsp chaat masala
Tamarind Chutney
Mint Chutney
Chopped Coriander Leaves
optional garnish - chopped onion, tomato julienne, fresh pomegranate seeds
oil for frying

Dice aloo (potatoes) into a fairly large dice - 3/4 to 1 inch cubes. Heat oil in a wok and deep fry potatoes, till golden brown and cooked through. Drain on paper.
In a bowl, place the fried potatoes and toss with red chilli powder, cumin powder, chaat masala. Add mint chutney, tamarind chutney according to taste and toss to coat evenly. Serve, in individual bowls, garnished with coriander leaves.
You can also additionally garnish the special indian aloo chaat with chopped onion, tomato julienne or pomegranate

Aloo bonda

2 Large Boiled, Mashed Aloo
1-2 Green Chilies (chopped)
1tbsp Coriander leaves (finely chopped)
1cup gram flour
Salt to taste
Red chili powder to taste
1/4th tsp Garam Masala powder
1/4th tsp turmeric powder
Oil for frying

Add salt, chili powder, garam masala, coriander, and green chilies to the mashed aloo (potatoes) and mix well. In a bowl take a cup of gram flour; add turmeric powder, little salt and chili powder to it. Add little water bit by bit and mixing with hand make a batter (neither too thick nor too lose). Make small balls of aloo mixture. Dip each ball in the batter and deep fry them till golden. brown
Serve aloo bonda hot with chutney.

pani puri

To make puri:

1 cup Semolina
3 tblsp Fine Wheat Flour
1/4 tsp Baking Soda
Oil to deep fry

To make pani:

1/2 cup Tamarind Pulp
2 cups Water
2 tblsp roasted Cumin Seed Powder
2 tblsp un-roasted Cumin Seed
3 tsp Coriander Leaves
3 Green Chilly
2 tblsp Mint Leaves
1 tblsp Black Salt
2 tblsp Jaggary

To make pani:

Measure all ingredients.
Adjust spices and tangyness to taste.
Strain through a wire strainer to remove any rough bits.

To make puri:

Mix sooji, maida, baking soda, salt and enough water to knead a soft dough. Stand covered with wet cloth for 15-20 minutes. Make small sized balls. With the help of some dry maida or sooji, roll into thin rounds. Heat oil in a pan and deep fry puris till very light brown and crisp. Drain in a paper towel for a while to dry out the oil. Store in an airtight container when cool.

make a hole in the puri .stuff it with boiled and mashed potato, or sprouts or boiled peas ..and serve with pani...

sev puri

10 - Flat Puris (crisp)
1 cup Fine Sev
1/2 cup chopped Onion
1/2 cup Curd
3 tblsp Tamarind Chutney
3 tblsp Coriander Leaves Chutney
1/2 cup boiled Potato
1 tblsp Chaat Masala
1/2 tsp Red chili pepper
1/2 tsp Cumin Seed powder

Arrange the puris on a plate make a hole in each puri in the centre.
Fill with a few chopped boiled potato cubes.
Add about 1/4 tsp of tamarind and green chutneys in each.
Sprinkle cumin powder, salt, red chilli powder.
Pour beaten curd in each puri.
Sprinkle finely chopped onions.
Then generously sprinkle sev all over the puris.
Garnish with finely chopped coriander.
Serve fresh..

Bhel puri

1 cup Puffed Rice
1/2 cup chopped Tomato
1/2 cup chopped Onion
1/4 cup chopped Coriander Leaves
1/2 cup boiled and mashed Potato
4 chopped Green Chilli
1 tblsp Garam Masala
6 tblsp Tamarind Chutney
6 tblsp Coriander Leaves
6 tbsp Mint Chutney
1/2 cup Nimkis
1/2 cup Sev
1/2 cup Gol gappas
2 tblsp Lime Juice

Mix the puffed rice, tomatoes, onions.
Drain the water from the grated potatoes and mix that as well.
Mix all the ingredients under seasoning and add to this.
Lightly crush and add the nimkis and golgappas.
Add the sev and kaara pusa directly and mix well.
Finally garnish with coriander leaves and lemon juice.
Serve immediately..

Red chillie pickle

250 grams big red chillies for stuffing
4 teaspoons fenugreek seeds, roasted and powdered
3 teaspoons Red chili pepper
8 teaspoons aniseed powder
8 teaspoons Salt
4 teaspoons mustard powder
4 teaspoons cumin powder
juice of 2 Lemons
1 cup Oil heated and cooled
4 teaspoons amchoor

Remove the stems of the chillies and then the seeds from the stem side carefully with the back of a hair pin. Wet all the ingredients with lemon juice and a little oil. Fill the masala tightly in the chillies and pack them in a jar. Pour the oil over them. Keep for one month. Shake the jar carefully every 2 or 3 days.

Lemon pickle

1 kg Lemons
250 gm Salt
1 cup Mustard Oil
pinch of asafoetida
3 tsp Mustard seeds
1 cup Lemon juice
2 tsp Red chili pepper
3 tsp fenugreek seeds, powdered

Cut the lemons into eight pieces each, rub salt and keep for one week in a jar.
Shake daily. Heat the oil in a pan, remove from the fire, cool a little, add crushed asafoetida and mustard seeds and cover the pan. Cool a little, mix lemon pieces, lemon juice, fenugreek powder, chilli powder and sugar.
Keep for one week before serving.

Onion pickle

1 Kg Onions(small)
10 teaspoons coarse mustard powder
8 teaspoons aniseed powder
4 teaspoons white cumin powder
3 teaspoons Red chili pepper )
7 teaspoons Salt for onions
2 teaspoons Turmeric
1 teaspoon Onions seeds
Juice of 2 Lemons
4 teaspoons amchoor(dry mango powder)
5 to 6 teaspoons Salt for the masala
1 1/2 cups Oil(
1 teaspoons Black Salt

Peel the brown layer from the onions. Slit into four, keeping intact at the base.
Rub 7 teaspoons salt on the onions and keep for 4 hours overnight. Heat the oil till smoky and cool. Throw the water of the onions and wet all the ground ingredients with lemon juice and 1/4 cup of oil. Fill the masala in the onions and pack in a tall jar. Then pour the rest of the oil over them. Put 1 teaspoon salt on top and keep aside for 12 days and serve.

Lotus stem pickle

1/2 kg lotus stem (bhein or kamal kakri)
6 teaspoons mustard powder
3 teaspoons Red chili pepper (Lal Mirchi)
2 teaspoons Turmeric (Haldi) 1/3 cup Salt (Namak)
1 cup Mustard Oil (Sarson Ka Tel)

Peel and cut lotus stems into round slices and boil till half tender. Put it on a strainer till dry or keep it in the sun till quite dry. Mix salt, red chili pepper, mustard powder and turmeric together. Rub over lotus stem pieces. Put the pickle in a jar and on it pour heated and cooled oil. Keep it for 4 days before serving.

Lady finger pickle

25 Lady fingers
1 cup Lemon juice
4 teaspoons Salt for lemon juice
2 teaspoons fenugreek seeds
2 teaspoons Red chili pepper
2 teaspoons mustard powder
1 teaspoon Turmeric powder
1/4 teaspoon asafoetida
2 teaspoons Cumin Seeds
8 teaspoons Salt for masala
A few curry leaves

Remove the ends, head and tail of each Lady finger and slit on one side.
Mix salt with all the ground spices and wet with a little juice. Fill the spices in the Lady fingers. Heat the oil and fry curry leaves and bing for one minute. Remove from the fire, put Lady fingers and the rest of the lemon juice and 4 teaspoons salt. Cook till it boils. Cool, put an airtight jar. Keep it for 3 days, then serve.

carrot pickle

3 cups water
250gms carrots (scraped and cut into 2"long sticks)
1 1/2 tbsp mustard seeds
1/2 tsp chili powder
1/8 th tsp each ground mace, cloves and cardamom
2tsp salt
1/4 th cup shredded jaggery
1/3rd cup mustard oil

Boil the water in 2-litre saucepan. Add carrots and blanch for a minute. Drain the water and then spread carrots on a clean cloth and sundry In a bowl mix the mace, cloves, cardamom, salt and jaggery. Add the carrots and toss to mix. Transfer to a sterilized glass jar. Pour the mustard oil into a small saucepan and place it over a moderate heat. As soon as oil begins to smoke remove it from the heat and cool it for 4 minutes, then pour it into the jar and cover it with a clean cloth.
Set the jar in sunlight for 13-14 days, bringing it indoor evrynight. Shake the jar two or three times daily.

Dry dates pickle

250 grams dry Dates (Khajoor)
1 teaspoon Red chili pepper
5 teaspoons Coriander powder
5 teaspoons aniseed powder
2 teaspoons white cumin powder
3/4 or 1 cup Lemon juice
Salt to taste

Boil the dates until a little tender. Remove the stones and keep them whole.
Dry with a clean cloth. Mix all the ground ingredients together with a little salt and fill in the dates. Keep the dates in clean jar.
Mix a little salt with lemon juice and pour over the dates, taking care that dates must be covered with lemon juice. Keep aside for 7 days.
Shake the jar every other day and serve after one week

sweet mango pickle

675gms green mangoes
575gms Sugar
2tsp salt
1tbsp white cumin seeds
2tsp brown cardamom seeds
1tbsp poppy seeds
1tsp red chili powder

Wash, peel and grate the mangoes. There should be about 450gms of flesh. Add sugar and salt and mix well in a large bowl. Roast cumin seeds, cardamom seeds and poppy seeds, stir in chili powder and mix with the sweetened mango. Turn the mango pickle into a sterilized jar, cover with a clean cloth and leave out in the sun or in warm, light place for about a week. Shake the jar at least once a day.

Wednesday, June 6, 2007

Traditional pizza

3 pizza breads 6" diameter
1 cup tomato puree
1/2 cup onions finely chopped
2 tbsp. tomato ketchup
8-10 flakes garlic
1/2 tbsp. sugar
1/2 tsp. red chilli crushed
1/4 tsp. omam (oregano) seeds
1/4 tsp. cinnamon clove powder
2 tbsp. cornflour
2 tbsp. butter
salt to taste
For topping:
2 onions
1 capsicum
4-5 tbsp. cooking cheese grated
1 tbsp. coriander finely chopped
1 tbsp. tomato ketchup

Slice the onions and capsicum for topping into thin round slices. Keep aside.
Heat butter. Add chopped onions. Stirfry for 2-3 minutes.
Add tomato puree, bring to a boil.
Pound together garlic, chilli powder, salt, clove-cinnamon powder.
Add all ingredients except cornflour, simmer for 5 minutes.
Mix cornflour in 1/2 cup water to make smooth paste.
Add to the boiling sauce, stirring continuously to avoid lumps.
Stir and cook till thick enough to spread on pizza bread.
Cool, stirring occasionally, to avoid surface from drying up.

Spread a ladleful of pizza sauce on the bread.
Arrange slices of onions and capsicum over the sauce.
Sprinkle coriander and cover with grated cheese.
Bake in a hot oven, for 5 minutes or till cheese melts and base becomes crisp.

Milan style soup

2 potatoes
2 tomatoes
1 onion
1 tbsp. tiny macaroni boiled
1 tbsp. broken spaghetti boiled
1 tbsp. cabbage boiled
1 tbsp. oinions chopped
1 tbsp. carrot grated
1 sprig spring onion chopped
1 tbsp. butter
1 tbsp. cheese grated
1/4 tsp. paprika crushed
1 tsp. sugar
1 tbsp. tomato sauce
salt to taste

Chop potatoes, tomatoes, and onion into chunks.
Add 6 cups water and pressurecook till pulpy. (Approx. 3 whistles)
Cool, blend in a mixie, strain, keep aside.
Heat butter, add cabbage, onion, carrot, spring onion, stir fry for 2 minutes.
Add stock, boil for 10 minutes.
Add paprika, salt, sugar, sauce, macaroni, spaghetti, mix well.
Transfer to serving bowl, sprinkle grated cheese.
Serve hot.
Note: You may use crushed red chilli if paprika is not available

Potato Tortino

500 gms. potatoes
4 tbsp. parmesan cheese grated
1 tbsp. olive oil
1 tbsp. butter
1/2 tsp. cinnamon nutmeg powder
salt to taste
pepper to taste (fresh ground)

Pressurecook, peel, mash potatoes.Add 3 tbsp. cheese, salt, pepper, butter, nutmeg powder.Heat a heavy omelette pan, add olive oil.Press the potato mixture into pan.
Heat on low flame till base is golden brown.Invert carefully with a wide spatula.
Roast the other side similarly.Sprinkle remaining grated cheese on top.
Grill in oven to melt the cheese before serving.


White bread 2-3 slices
Garlic, coarsely chopped 3-4 cloves
Tomatoes, quartered 6 medium
Cucumber, seeded and roughly chopped 1 medium
Green capsicum, seeded and roughly chopped 1 medium
Salt to taste
Wine vinegar 2 tablespoons
Olive oil ½ cup
For garnish
Onion, chopped 1 small
Green capsicum, seeded and chopped 1 small
White bread, ½ inch pieces 1 slice

1. Soak white bread slices in half cup of water for five minutes and squeeze out extra water.
2. Put the bread in the blender. Add garlic, tomatoes, cucumber and chilled water and blend.
3. Add green capsicum and salt. Blend again.
4. For sourness add wine vinegar or malt vinegar or lemon juice. Add olive oil and continue to blend.
5. Strain the soup into a bowl. Chill again.
6. You can garnish with onion, green capsicum and bread pieces and serve chilled

Aam ki Launji

Green mangoes 5 medium
Salt to taste
Turmeric powder ½ teaspoon
Sugar 5 tablespoons
Oil 2 tablespoons
Cumin seeds ½ teaspoon
Fennel seeds 1 teaspoon
Onion seeds (kalonji) ½ teaspoon
Asafoetida a pinch


1. Peel mangoes, remove seed and cut into half inch pieces. Boil five cups of water in a pan, add salt, turmeric powder, half the sugar, mango pieces and blanch.
2. Heat oil in another pan. Add cumin seeds, fennel seeds, onion seeds and asafoetida. Sauté till a nice aroma is given out.
3. Drain the blanched mango pieces and add to the pan. Add the remaining sugar, adjust salt and mix well.
4. Do not cook for long. Remove from the heat and serve immediately.


Carrots 2 medium
White radish 1 medium
Cucumbers 2 medium
Iceberg lettuce 8-10 leaves
Red radishes 4
Fresh mint leaves 3-4 sprigs
Garlic, finely chopped 4 cloves
Cherry tomatoes, halved 8-10
Skimmed milk yogurt 4 cups
Sesame seeds, toasted ¼ teaspoon
Lemon juice 1 teaspoon
Salt to taste

1. Cut carrots, white radish and cucumbers into finger-sized pieces. Cut each red radish into quarters. Wash lettuce leaves and soak in chilled water.
2. Reserve some mint leaves for garnish and chop the remaining.
3. Hang yogurt in a muslin cloth to remove excess water. Combine yogurt with chopped mint, lemon juice, sesame seeds and garlic. Mix thoroughly. Add salt to taste and place in the refrigerator to chill.
4. Just before serving, drain lettuce leaves and spread on a serving plate. Arrange the prepared vegetables decoratively and serve with the chilled dressing.

lauki ka kheer

Bottle gourd (lauki/doodhi) 500 grams
Ghee 3 tablespoons
Cashewnuts 15
Milk 1 litre
Sugar ½ cup
Green cardamom powder ½ teaspoon
Kewra water 1 teaspoon

1. Peel bottle gourd, cut into half, remove seeds, wash and then grate.
2. Heat ghee in a kadai, add cashewnuts and sauté till lightly browned. Drain and keep aside. Add bottle gourd to the same ghee, sauté for few minutes and keep aside.
3. Bring milk to a boil, then simmer till it is reduced to three-fourths and add the bottle gourd. Stir to mix well. Cook till done.
4. Add sugar. Cook till sugar dissolves and kheer is semi-thick. Mix in green cardamom powder and kewra water.
5. Pour into individual serving bowls, garnish with browned cashewnuts and serve hot or cold.

Mexican open sandwich

12 slices of white bread
3 tbsps butter
1 onion (chopped)
1 tomato (chopped)
1 potato (boiled)
2 green chillies (finely chopped)
1 cup boiled corn (optional)
1/2 cup cheese (grated)
2 tbsps tomato ketchup
2 tbsps green chilli sauce
Salt and black pepper to taste

Mix the chopped onion, tomato, potatoes, green chillies, boiled corn, half the quantity of cheese, salt and pepper in a bowl.

Lightly toast all the bread slices, then butter one side of each slice.
Spread the vegetable mixture onto the buttered side of every slice, and sprinkle the remaining grated cheese on top.

Drizzle the slices with tomato and chilli sauce, and bake them at 350 degrees Fahrenheit or 160 degrees Celsius for 10 minutes, or until the cheese melts.
Serve hot.

chicken sandwich

1/4th kg chicken (boneless)
1 onion (finely chopped)
1 tsp garlic paste
1 tsp ginger paste
200 gms mayonnaise
3 tsp butter
1/2 small cup cheese (grated)
A pinch of cinnamon
A pinch of powdered cloves
Salt and pepper to taste

Clean the chicken and boil it in a saucepan full of water, along with the onion, garlic paste, ginger paste, black pepper, cloves, cinnamon and salt.
Cover the saucepan within which the chicken is boiling, and in a separate bowl, thoroughly mix the mayonnaise, grated cheese, butter, salt, sugar and pepper, till a smooth paste is obtained.
Once the chicken is well cooked, strain off the stock (it can be used to make clear soup). and shred it well.
Add the shredded chicken to the mayonnaise batter.
Using a butter knife, spread the chicken and mayonnaise onto a large slice of bread, and place another slice on top. Your chicken sandwich is now ready to eat -- the sandwich can even be grilled, if desired. Serve with ketchup.