Thursday, December 27, 2007

Mutter Mushroom curry

1 Cup sliced mushrooms
1 Cup green peas
2 Green chillies
2 Garlic clove
1 Ginger piece
1 Onion, sliced
1 Tomato
1/4 cup chopped coriander leaves
1 tbsp Oil
1/4 Cup grated coconut
1 Cinnamon
Salt to taste

Grind coconut, chillies, ginger, garlic and cinnamon to a fine paste.Heat oil, and saute sliced onion until it turns translucent and golden brown. Add the paste.Add in tomato, peas, mushrooms & salt and cook it briefly.Add a cup of water and heat on a slow fire. Garnish with chopped coriander on the top & serve hot.

Mushroom Patties

100g Mushrooms
25g Peas
60g Potatoes
10g Oil
20g Onions
1 tsp Chili powder
Garam masala
1 tsp Lemon juice
1/2 tsp Grated ginger

Boil mushrooms, potatoes and peas.Peel off and mash the potatoes.Saute chopped ginger and onions in oil.Mix up mashed mushrooms, garam masala, lemon juice, peas, salt and chili powder.Transfer the mashed potatoes into cups. Stuff it with above mixture.Join the edges together and make them flat. Fry till it turns brown.Mushroom Patties are ready to serve.

Mushroom Biryani

2 lbs Mushroom
2 Onions
4 Cups Basmati rice
1 Lemon
3/4 Cups Oil and ghee
2 tsp Soya sauce
7 Cloves garlic
4 Green chillies
3 tsp Chopped ginger
3 Cinnamons
3 Cardamoms
3 Cloves
3 Tomatoes
1 1/2 tsp Chilly powder
3 tsp Coriander powder
Mint leaves
Salt to taste
Coriander Leaves

Soak rice for 1 hour.Trim mushrooms into big pieces.Cut onions, chillies and tomatoes.Grind cardamom, cloves, ginger, cinnamon, garlic into a paste.In a pressure Cooker, heat the oil and ghee, fry ground masala and the onion till it turns golden brown.Then add all other ingredients, mushrooms and stir for 10 minutes.Add 7 cups water and let it boil, add the soaked rice and stir till the rice level and the water level equals, pressure cook in low flame for 15 minutes.

Tomato Mushroom

1/2 lb Mushrooms, cut into pieces
1 finely chopped onion
1 Cup tomato puree
1 tbsp Garam masala
1/4 tsp Elaichi powder
1/4 tsp Turmeric powder
Salt to taste

In a frying pan with lid heat two tsp of oil.Add the chopped onions and saut? till they turns pink in color.Add tomato puree, turmeric powder and salt. And heat it for a few minutes and then add the mushrooms.For about 10 minutes, cover the frying pan.Before removing from the heat, add garam masala and stir well.Mix elaichi powder at the end.Garnished with coriander leaves.Serve hot

Mushroom Stir Fry

500 gms dehydrated mushrooms
3 Skinless chicken breasts
3 Carrots
1 Cup baby corn
1/4 Cup canola oil
1 Red bell pepper
1 Cup snow peas
1 Cup scallions
6 Cloves garlic, minced
8 Cups white rice cooked
1 tbsp fresh ginger, minced
2 tbsp soy sauce
3/4 Cup cashews, halved

Soak the dehydrated mushrooms in boiling water for 20 minutes.Heat 1/2 of the oil in a hot wok. Add chicken cubes; cook until it turns tender.Remove chicken and put it aside.Add rest of oil to wok. Add red bell peppers, carrots, bok choy, baby corn, snow peas, scallions, and dehydrated mushrooms (reserving liquid).Fry it for 3 - 4 minutes. Remove and reserve with chicken. Add the reserved liquid, cashews, ginger, garlic, sherry, and soy sauce. Cook for 2 minutes.Sauce should begin to thicken. Return vegetables and chicken to wok. Heat 1 minute longer. Serve atop white rice.

Grilled Mushroom Sandwich

4 Toasted buns
4 mushroom
2 Garlic flakes
4 Leaf lettuces
1/2 Cup vinegar
Mozzarella cheese
1 tsp Pepper
Salt to taste

Chop the garlic flakes.Mix olive oil, chopped garlic, vinegar,pepper and salt.
Marinate Mushrooms in this mixture for 2 hours.Grill the marinated mushrooms till they turn soft. Spread chesse slice on buns.Top with a mushroom and lettuce leaf.Top with another bun.Grilled Mushroom Sandwich is ready.

Chicken pizza

1 kg Boneless chicken
1 Pizza base
4 tsp Pepper
1 Cup sliced mushrooms
1 Vegetable cooking oil
4 Ounces Mozzarella cheese
1/2 tsp finely chopped coriander
1 tbsp Olive oil
1 Minced Garlic clove
2 Sliced cups purple onions
1 Cup Red bell pepper
1/4 tsp Salt

Heat oil in a skillet over medium-high heat.Add chicken, salt, pepper and garlic and heat it for few minutes.Add onions, bell pepper, mushrooms and thyme and saute for few minutes into the chicken mixture, until chicken is cooked. Take the pizza base.coat with little oil or butter.Splash half cup cheese evenly over the dough.
Spread chicken mixture over the cheese and top with remaining 1/2 cup of cheese. And bake at 425 degree Fahrenheit for 15 minutes or until crust is golden.

Stuffed Bajra Roti

2 Teacups bajra flour
A pinch salt
Stuffing ingredients:
1 Chopped green chili
1 Chopped large tomato
1/2 Teacup crumbled paneer
2 tbsp Chopped fenugreek leaves
Salt to taste

Add hot water and salt to the bajra flour and make dough.Knead the dough well.Divide it into 16 parts and roll out thin rotis.Put a little stuffing on one roti and cover with another roti.Press it properly so that it becomes one roti.Repeat the procedure for the remaining rotis.Cook these stuffed rotis on a griddle without using oil.
Apply a little butter.Bajra Roti is ready to serve.

Chicken Fry

1 kg Chicken
1 Onion, sliced
3 tsp Dhania powder
1 tsp Garam masala
2 Green chilies, finely chopped
1/2 tsp Turmeric powder
1 tsp Chili powder
1 tsp Ginger-garlic paste
A pinch of garam masala powder
coriander leaves, finely chopped
Salt to taste
Oil as required

Heat oil in a pan.Add onions, garam masala, green chilies, and ginger-garlic paste.
Fry till onions turn brown.Now add chicken pieces, turmeric, pepper and chili powder.Cook it for about 5 minutes Add salt and dhania powder.Cook until it is done.
Garnish it with coriander leaves.

Brown Cinnamon Rice

2 Cups brown rice
2 tsp Cinnamon powder
1/2 Cup dried currants
1/2 Cup almonds
2 Cup water
Salt to taste

Wash brown rice.Add water and salt to it.Boil it.Now cook over medium flame till rice turn tender.Keep it covered for 20 minutes.Add dried currants and almonds.
Serve hot.

Chum Chum

4 tbsp Maida
500 gms Cottage cheese
2 Cups sugar
200 gms Condensed milk
1 tsp Saffron

Mix cottage cheese and flour well and make soft dough.Make oval shaped balls out of this dough and keep it aside.Prepare sugar syrup of thin consistency.Mix the oval shaped pieces in sugar syrup.Cook it for few minutes.Place the cooked balls in a plate.Put saffron in condensed milk.Sprinkle it on Chum Chum balls.
serve chilled.

Kurmura Laddu

1/2 Cup roasted peanuts
1/2 lb Puffed rice
1/2 lb Jaggery
1/2 Cup dry coconut flakes
Few cardamoms

Take jaggery and water in a cooking pan. Boil till thick syrup is formed.To check the consistency, add few drops of the syrup into water. It should solidify
immediately.Now add roasted peanuts, rice, cardamom powder and dry coconut
flakes.Stir the ingredients. Allow the mixture to cool for few minutes.Smear your palms with little ghee.Roll out balls from the mixture.

Dryfruit Kheer

10 Pieces of almond, soaked separately
10 Pieces of cashew, soaked separately
10 Pieces of pista (pistachios), soaked separately
1 tbsp Khus khus, soaked separately
1 Lite milk
1-1/4 Cup sugar or as per taste
Very little saffron, soaked in warm milk

Peel off the almonds and pistachios.Grind all dry fruits (including Khus khus) together to smooth paste.Boil the milk until reduced to 3/4 of it.Add the dry fruit paste in the boiled milk and again boil until it blends well.Reduce the flame and add sugar.Stir constantly until the sugar gets dissolved.Take off heat and finally add soaked saffron.Cool it and serve.

Monday, December 17, 2007


1 sachet Cappuccino, any flavor
1/4 cup hot water
1/4 cup cold water

Dissolve cappuccino mix in hot water in tall glass.Stir in cold water.Serve over ice cubes in tall glass

Stuffed Potato parathas

Potatoes 1/2kg (boiled and mashed)
Chili powder red 1 tsp.
Cumin seed powder white 1 tsp.
Salt to taste
Onion 1 finely chopped
Dry mango powder (anchur) 1 tsp.
Lemon juice 3
Coriander leaves fresh 1 bunch (chopped)
Chillies green 4 (chopped)
Whole meal flour 1kg
Dalda banaspati 1 cup

Put the flour and salt in a bowl and mix together, gradually add water and bind the mixture into a soft dough. Cover with a damp cloth.

Add all the the dry ingredients to the mashed potatoes and mix well. Gradually add the lemon juice. Divide the dough into 18-20 equal parts, shape each portion into a small ball. Roll out the ball to about 4 inches in diameter. Place about one tablespoon of potato mixture and spread it over the dough. Place another same size dough over this, and press the edges together. On a floured surface roll out the dough to about 6-7 inches in diameter. carefully place the round dough onto a hot griddle or pan. Allow to cook for a minute, then turn over. Smear a little Dalda vanaspati on the top and after a minute turn over again. Spread the Dalda vanaspati on the surface and along the edges of the paratha. Repeat the process once again. Remove from griddle and serve hot.
u can use ghee instead of Dalda vanaspati.

Cheese bread

1 egg well beaten
1 cup milk
1 tbsp melted butter
2 cups flour
1/4 tsp baking powder
1 tbsp sugar
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp dry mustard
1 1/4 cups grated cheddar cheese
1 tbspchopped dill or parsley - optional

Combine egg, milk, and butter.In a mixing bowl, combine the remaining ingredients. Make a well in dry ingredients and add milk mixture. Stir until well blended.Spread into a greased 5 x 9" loaf pan.Bake at 350 degrees for 45 minutes.

Apple and Walnut Bread

1 3/4 cups all-purpose flour,
1 1/2 teaspoons baking powder,
1/4 teaspoon salt ,
3/4 cup sugar ,
2 large eggs, beaten ,
1/3 cup butter melted ,
3/4 cup orange juice ,
2 medium apple pealed and grated ,
1/2 cup walnut halved, chopped.

Preheat oven to 350°F. Butter a 9x5x3 inch loaf pan. Dust pan with flour; tap out excess. Sift flour, baking powder and salt in a large bowl. Add sugar stir with a fork. Combine eggs, butter and juice in a small bowl. Add to the dry ingredients and using hand mixer; lightly mix in the egg mixture until just combined. Add apple and walnuts and gently stir to combine the ingredients.Spoon batter into prepared pan and bake for 45-50 minutes or until top is golden and tester inserted into center comes out clean. Cool in pan on rack.

Okra fry

250 gms okra
Salt to taste
1 tsp chilli powder
½ tsp asafoetida powder
2 dsp gram flour
250 gms refined vegetable oil

Slit okra into thin pieces lengthwise. Marinate with salt, chilli powder and asafoetida powder for five minutes. Sprinkle gram flour and toss. Deep fry in hot oil. Serve hot

Okra curry

You will need:
1 tsp coriander powder
¼ tsp chilli powder
¼ tsp turmeric powder
¼ tsp pepper powder
¼ tsp aniseed
1” cinnamon
2 cardamom pods
4 cloves
¼ cup refined vegetable oil
2 cups okra, sliced 1” lengthwise
½ cup onion, sliced
1 tsp ginger, julienned
5 green chillies, half slit
A few curry leaves
1½ cups thin coconut milk
Salt to taste
Lime juice to taste
½ cup thick coconut milk

Grind ingredients 1 to 8 to a fine paste.Heat oil in a pan and saute the sliced okra. Keep aside.In the same pan, add the onion, ginger, green chillies and curry leaves.
Add the ground paste and saute for a while. When the oil separates, pour in the thin coconut milk and bring to oil.Add the sauted okra, salt and lime juice and simmer till the gravy thickens. Gently add the thick coconut milk. Mix well and remove from heat.

Kaalan - banana curry

1 cup raw banana, diced
6 green chillies, slit
½ tsp chilli powder
¼ tsp turmeric powder
Salt to taste
1 cup coconut, grated
¼ tsp cumin seeds
4 cups curd, lightly beaten

For the seasoning:
2 tsp refined vegetable oil
1 tsp mustard seeds
1/8 tsp fenugreek seeds
3 dry red chillies, halved
A few curry leaves

Cook the banana pieces in a cup of water, with green chillies, chilli powder and turmeric powder. Add salt to taste. Grind grated coconut and cumin seeds to a fine paste. And this paste to the cooked banana. Mix well and allow to boil once. Lower the heat and add the beaten curd at once, stirring all the time. Take care it does not curdle. Remove from fire.Heat another pan with 2 tsp oil. Splutter mustard seeds, add fenugreek seeds, red chillies and curry leaves and fry lightly. Pour over the curry.

Kaalan can also be made with pineapple instead of banana.

Batata Vada

3/4 lb. potatoes
3-4 onions, chopped finely
2 cups bengal gram flour (besan)
3-4 green chillies
A small piece ginger
4 cloves garlic
2 tbsp grated coconut
Sugar to taste
Juice of one lime
A few sprigs coriander leaves, chopped
Salt to taste
Oil for deep frying
1 tsp mustard seeds
1 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp cumin seeds
A pinch of soda-bi carb (baking soda)

Pressure cook the potatoes till soft.Peel and mash. Set aside.Blend together the green chillies, garlic and ginger to a fine paste.Mix together the potato, onions, ginger/garlic/chilli paste, coriander leaves, sugar, lime juice and salt to taste.
Heat a little oil and add the mustard seeds and curry leaves.When the mustard crackles, remove from heat and add to the potato mixture.Mix well.Make a smooth batter with the bengal gram flour,salt to taste, cumin seeds,red chilli powder and
turmeric powder.Add a teaspoon of hot oil when making the batter.Let the batter remain thick.Divide the potato mixture into equal sized portions, the size of a lemon.Dip each ball in the batter and deep fry till golden brown in color.
Serve hot with chutney/ketchup.

Badam ka Halwa

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

Leave the almonds in hot water for 1 hour.Remove the outer skin and grind to a paste with the milk.Make sugar syrup and boil till it reaches a one string consistency.Add the badam paste and cook till it thickens.Add the kesar colour.Add ghee little by little stirring continuously on low heat.

Sunday, December 16, 2007

Christmas Pudding

300 gms Currants
300 gms Raisins
120 gms Plain Flour ( Maida)
1 tsp Salt
1 tsp ground Ginger
1 tsp grated Nutmeg
1 tsp grounded Cinnamon and Cloves
240 gms Margarine shredded
120 gms Fresh breadcrumbs
120 gms Sugar (preferably jaggery)
60 gms Glace Cherries
60 gms Almonds blanched
30 gms Mixed Peel chopped
Few pieces rind of Oranges finely grated
Few pieces rind of Lemon finely grated
Juice of 1 Orange
2 Eggs
1 tsp Vanilla essence
6 Level tbsp Black treacle
1 tbsp Brandy

Wash and pick the currants and raisins and dry thoroughly.Sift the flour, salt and spices into a large mixing bowl.Stir in the margarine, bread crumbs and sugar.Chop and mix together the currants, raisins, cherries, almonds, mixed peel and orange and lemon rinds.Stir these into the prepared dry ingredients.Beat the orange juice with the eggs and vanilla essence and pour into the bowl.Add the treacle and brandy and mix until thoroughly blended.Turn the mix over into a greased pudding basin.Cover the basin securely with double thickness of grease paper and tie in a pressure cooker and cook till done.When ready, remove cover and replace with fresh grease proof paper.Store in a cool, dry, dark place.To serve, steam the pudding again.Turn out into a hot dish.Pour a little warmed brandy round the dish and light before bringing to table.

Chocolate Pudding

300 ml Milk
4-5 tblsp Sugar
4 Slices Brown Bread
3 Eggs
2 tblsp Drinking Chocolate or cocoa powder
1/2 tsp Vanilla Essence
250 ml Thick Sweetened Cream

Method to make this recipe : chocolate pudding with cream:

Cut the bread into pieces. Beat the eggs and add the essence.Warm the milk and mix in the sugar. Gently mix in the cooca powder.Put off the flame and add the beaten eggs and the breadcrumbs. Mix well.Grease pudding mould and pour the mixture into the mould.Cover lossely with foil and steam in a rice cooker or pressure cooker without whistle for 30 - 40 minutes or until the pudding is spongy. Allow the pudding to shrink before unmoulding.Then put it in the fridge for 1 hour before serving with fresh, thick and sweetened cream.

Banana Bread Pudding

1 loaf French bread
2 tblsp Vanilla Extract
4 Bananas, mashed
4 cups Milk
3 Eggs
1 cup Sugar
1 cup Raisins
1 tsp freshly ground Nutmeg
1 tsp Cinnamon
Splash of rum (optional)

Cut the lof in small cubes.Put the cubed loaf in a bowl.Now pour the milk on it and keep it aside for a hour.Preheat oven to 325 degrees.Grease 9 x 13 inch baking dish.In a separate bowl mix the eggs, sugar and vanilla essence.Pour this mixture onto the bread mixture and then spread the mashed bananas and raisins.Add rum, cinnamom and nutmeg powder.Pour this mixture on the baking dish.Bake in the oven for 1 hour and then let it cool.

100 gms Apple
75 gms Guavas
70 gms Grapes
1 Orange
50 gms Cottage Cheese (Paneer) (made from skimmed milk)
1 small bunch Mint Leaves
1 tblsp Lemon Juice
Salt and Pepper To Taste

Clean and wash mint leaves.Grind the mint leaves with lemon juice, salt and pepper.Cut paneer into small cubes and dress it with mint paste.Keep aside.Peel, clean and segment the orange.Clean and wash grapes.Wash guava and apple and cut into small cubes.Mix the fruits and paneer together.
Serve chilled.

Sheer Khurma

7 cups skimmed milk
100 grams roasted whole wheat vermicelli
1 tablespoon ghee
A few strands of saffron
2 tablespoons sunflower seeds (chironji)
teaspoon green cardamom powder
A pinch nutmeg powder
6 teaspoons sucrolose
3-4 almonds, blanched and slivered
3-4 pistachios, blanched and slivered

Boil milk till reduced to three fourths its volume.Heat ghee in a kadai. Add the vermicelli and stir gently. Add reduced milk and mix.Add saffron, sunflower seeds, green cardamom powder, nutmeg powder and cook for about five minutes. Add sugar substitute, almonds and pistachios and mix.
Taste for sweetness and serve hot

Malai Peda

1 litre low fat milk
A few saffron strands
teaspoon citric acid
2 level teaspoons corn flour
teaspoon cardamom (elaichi) powder
4 sachets sugar substitute
1-teaspoon pistachios, chopped (optional)
a few saffron strands

Keep 4 teaspoons of milk aside and boil the remaining milk in a heavy bottomed pan, keep on stirring throughout till it reduces to half.Warm the saffron in a small vessel, add 4 teaspoons of milk and rub until the saffron dissolves. Add to the boiling milk. Mix the citric acid in 3 teaspoons of water. Add this mixture very gradually to the boiling milk until it curdles slightly. This may require anything from half to the entire quantity of the citric acid mixture.Mix the corn flour in the balance 4 teaspoons of milk and add to the boiling mixture.Continue stirring till the mixture becomes thick and resembles khoya. Add the cardamom powder and mix well. Let it cool and then add sugar substitute and mix well.Shape into 7 small balls and garnish with saffron and pistachio.

Rice Rolls

Cooked rice- 2 cups
Melted butter- 2 tablespoons
Garlic (crushed) - 4-5 cloves
Green chillies (finely chopped) - 2 numbers
Onion - (finely chopped) 1(large)
Tomato Puree - 25 grams
red chillie powder to taste
Salt to taste
Cheese 100 grams
Hot dog rolls- 4

Melt butter. Add garlic, green chillies and cook for one minute. Then add onions and cook till done. Add the tomato puree, coriander leaves, red chilie powder and salt. Add the rice and cook for two minutes. Cut the hot dog rolls into half and place the rice filling on top. Grate cheese and bake for 8-10 minutes. Serve hot.

Upma Cutlet

Upma - 2 cup
Boiled peas - cup
Green chilli - 1 teaspoon
Garam Masala - 1 teaspoon
Beetroot and carrot (boiled and chopped) - 2 each
Coriander leaves - accordingly
Lemon Juice - 1 teaspoon
Bread Crumps - as per taste

Mix the above mentioned ingredients. Create heart or round shapes and roll over bread crumbs. Place a non-stick pan over medium heat. Allow to get warm and brush the bottom with some of refined oil. Simmer the gas and shallow fry.
Garnish with finely shopped cabbage and coriander leaves and serve hot.

Chennar Payesh

1 cup grated skimmed milk cottage cheese (chenna)
5 cups (1 litre) skimmed milk
A few strands of saffron
½ teaspoon green cardamom powder
2 teaspoons sucralose
10-12 pistachios, halved

Heat milk in a pan and cook till it reduces to half the original quantity.Add saffron and green cardamom powder to the reduced milk and mix. Add the grated cottage cheese and cook on low heat for another two minutes. Take the pan off the heat and set aside to cool. Add sucralose and mix gently. Refrigerate and serve chilled garnished with pistachios.

Diabetic Caramel Custard

2½ cups low fat milk
1-tablespoon custard powder
3 sachets sugar substitute
½ teaspoon vanilla essence
5 grams China grass (agar agar), cut into small pieces
1-teaspoon sugar for caramelising

Soak the China grass in ¾ cup of cold water for 15 to 20 minutes. Put to cook on a slow flame until it dissolves. Keep it warm. In a pudding mould, add the sugar (for caramelising) and 1 teaspoon of water and continue cooking until the sugar becomes brown.Spread the caramelised sugar all over the base of the mould, rotating the mould to spread it evenly. The sugar will harden quickly.Mix the custard powder in ½ cup of cold milk.Boil the remaining milk. When it comes to a boil, add the custard powder and milk mixture and continue cooking till you get a smooth sauce. Add the China grass solution to the custard and boil again for 2 minutes.Strain the mixture and cool it slightly. (Strain the mixture if it is lumpy).Add the vanilla essence and sugar substitute and mix well. Pour this mixture over the prepared pudding mould. Set it in a refrigerator..
Before serving, loosen the sides with a sharp knife and invert on a plate. Serve chilled.

Kesari Malai Peda

4 cups milk
A few strands of saffron
A pinch of citric acid
2 teaspoons cornflour, dissolved in 2 tablespoons of milk
1 teaspoon green cardamom powder
4 teaspoons sucralose
8 almonds, chopped

Bring milk to a boil in a deep pan and simmer till it reduces to half its original quantity. Add saffron and mix well.Mix citric acid in two teaspoons of water and add to the thickened milk. Add dissolved corn flour and stir continuously till the mixture thickens. Add green cardamom powder and mix well.Take pan off the heat and stir in sugar free natura and set aside to cool.Divide the mixture into eight equal portions and shape them into round pedas.Sprinkle almonds over the pedas and serve.

Moong dal / Chicken Tikki

Cooked whole moong dal (if vegetarian) 250 gms
Cooked shredded chicken (if non-vegetarian) 250 gms
Cooked boiled rice 100 gms
Left over vegetables 200 gms
Boiled potatoes 200 gms
Bread crumbs 50 gms
Chopped onions 150 gms
Chopped green chillies, ginger garlic paste 20 gms
Salt and spices to taste
Gram flour (if vegetarian) 100 gms
Egg white (if non-vegetarian) 3 eggs

Thicken the whole moong-dal or shredded chicken. Add leftover rice, vegetables, potatoes, chopped onions, green chillies, salt and spices to make thick dough.

Make small balls, dip each in besan or egg white batter, roll in bread crumbs. Fry the balls. Serve with green chutney or tomato sauce or simply as tikki for burger with a mayonnaise dressing.

Thursday, December 13, 2007

Fish in Coconut Curry

1 kg Fish
One grated coconut
6 rosted red chilly
1 tbsp tamarind (Imli) paste
1 tbsp dhania seeds
1 tsp yellow methi seeds
Oil to deep fry the fish

Rub little salt on fish, keep for 5 minutes.Wash
and pat dry.Deep fry fish till light golden and
crispy.In a pan put a little oil and fry red
chilles, dhania seeds, methi seeds a little. Add
grated coconut and fry for a few seconds.In a
blender put coconut with masala and tamarind paste,
and make a fine paste adding some water.Cook this
paste for 5 minutes in a wok adding little oil and
turmeric powder, add salt, also water if needed.
Pour fried fish and cook for a while.
Gravy should be medium thick.Serve with rice.

Amla Pickle

Amla ½ kg
Cooking oil ½ cup
Salt to taste
Turmeric powder ½ tsp
Chilly powder according to taste
Asafoetida ½ teaspoon
Methi (Fenugreek seeds) 2 teaspoon.

Wash nicely the amlas and dry them with a clean towel. Then take a pan, pour ½ cup oil and put the amlas add turmeric powder, and cook in low flame, with fully covered with a lid and stir them in between. In the meantime dry roast the methi seeds and grind them into powder. When the amlas are tender make it into pieces with the spoon.
Add chilly powder, salt and asafetida, and mix well the amlas. In the end add the grinded methi powder to the prepared pickle. When cooled, store in a clean bottle. It is an instant pickle good to eat with, parathas, dal rice and curd rice. =

Mutton Chops

Mutton Chops about 2 lbs.
Yogurt 2 cups.
Onion 2 medium.
Ginger Paste 1tsp.
Garlic Paste 1tsp.
Salt 1 tsp or according to taste.
Red Chilli 1 tsp or according to taste.
Coriander seeds 1 tblsp.
Cumin seeds 1tsp.
Oil 3 tbsp.

Heat oil in a wide, medium depth pan.Add the mutton chops, ginger paste, garlic paste, and fry until chops change color.Now add all the dry ingredients and yogurt.
Fry for another 5 minutes.Cover and set on medium-low heat for about 30 minutes, or until meat is tender (keep cooking by adding a little bit of water if necessary).
Turn up the heat to medium-high and fry until yogurt dries and chops are a nice golden brown.Garnish with sliced onion and tomato rings and serve with naan or tandoori roti.

Wednesday, December 5, 2007

Paneer Pakora

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

Mix besan,salt,green chillies,oil,red chilli powder,water well.Beat well for 4-5 minutes to incorporate air (this will make the batter fluffier).Let batter rest 1/2 hour in a warm place. Cut the paneer into thick cubes.Sprinkle little salt, chilli powder on the cubes. Dip each paneer peice into the batter and deep fry in oil that is heated to 375°.Drain on paper towels and serve immediately.
Serve the paneer pakora with coriander or mint chutney

Paneer Makhani

250 gms Paneer
200 gms Fresh Cream
200 gms Tomato Puree
2-3 tblsp Butter
2 tblsp Fenugreek leaves (dried kasuri methi)
1/2 tsp Red chilli powder
1/2 tsp Garam masala powder
2-3 Green Chillies
Salt as per taste

Melt the butter in a pan, add slit green chillies, tomato puree, kasuri methi, salt, red chilli powder and simmer for 4-5 minutes.Add the cream and garam masala powder and cook further for 2-3 minutes.Add the paneer pieces and cook for a minute. Serve hot garnished with coriander

Paneer Tikka

400 gms Paneer
1 onion
1 Capsicum
1 Tomato
Few Mushrooms
Finely chopped Coriander leaves

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

Cut Paneer into long 1/2" thick cubes.Cut all vegetables into cubes.Mix all ingredients for marinade and keep aside.Add 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 green chutney.u can also cook on skewers and grill.

Paner bhurji

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

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

Shahi Paneer

200 gms Paneer
2 Medium Onions
1 tsp ginger garlic paste
2 Green chillies
1/2 tsp White Pepper Powder
1 tsp Red Chilli Powder
3/4 tsp Turmeric Powder
1 tsp Garam Masala Powder
3-4 tbsp Cream
1/4 cup Dry fruits (Cashew Nuts, Raisins, Makhane)
1/2 cup Milk
8-10 tbsp Vegetable oil
Salt to taste

Heat oil in a kadhai.Cut paneer into small cubes. Fry over medium heat until light brown.Keep aside.Saute the dry fruits in one tablespoon of oil.Grind onion, ginger, garlic, green chilli in a blender and make a fine paste. Fry the mixture in the remaining oil until golden brown and oil starts separating.Add salt, red chilli powder, white pepper, turmeric powder, garam masala. Saute for 1-2 minutes.Add milk to make the gravy. Bring the gravy to boil. Reduce the heat and cook until the gravy becomes thick.Put a portion of the dry fruits in the gravy while it is being cooked. Keep the rest of dry fruits for decorating.Finally add paneer cubes and 1 tbsp cream. Heat for 5 minutes.
Garnish shahi paneer with cream and dry fruits and coriander leaves.

Palak Paneer

100gms Paneer
2 Onions finely chopped
1 tspGinger, Garlic paste
5-6 tbsp oil
1 tsp pure ghee
1 tsp garam masala powder
1 tspRed chili powder
1 tsp cumin powder
Salt To Taste

Clean and wash palak (spinach) nicely.Boil the spinach in water and cool it.Now mash it in a mixer into smooth paste. Heat oil in a kadai. Add ginger-garlic paste and stir-fry for a minute. Add onions and fry till golden brown.Add all spices except red chili powder.Now add the spinach paste and little water if needed and cook for 4-5 minutes.Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is).Add Paneer pieces to the gravy and cook until done.
Just before serving, heat pure ghee in a small pan.Hold the pan over bowl, add chili powder and immediately pour on the indian palak paneer.

Chillie Paneer

250 gms Paneer
2 tsp Salt
1 Egg
1/2 cup Corn Flour
1 tsp Ginger-Garlic Paste
2 cups Coarsely Chopped Onions
2 tbsp Sliced Green Chillies
1 tbsp Soya Sauce
2 tbsp Vinegar
1/4 tsp Ajinomoto
Oil for frying
Little Water

Cut the paneer into cubes. Mix together the paneer, 1 tsp salt, egg, corn flour, ginger garlic paste and water to just coat the paneer pieces with the mixture.
Heat oil in a pan and fry the paneer pieces coated with mixture till golden in color.
Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute.Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes.Mix well, and garnish the chilli paneer with finely cut spring onions and coriander.

Makki Roti

Salt to taste
10 tsp Ghee or Butter
3/4 cups Warm water
250 gm Maize/Corn flour

Mix half the water with the flour.Add salt and leave for few minutes.Divide the mixture into eight parts.Heat a griddle.Take one part of the flour and knead with the warm water till pliable.Make a ball between your palms. Take a square sheet of a polythene or a clean plastic bag and grease one side.Place the flour ball on the polythene and flatten with your palm. Wet your hand and keep pressing on the ball with your flat palm till it is about 1/4 cm thick.Carefully invert the rolled chapatti onto your hand and place it on the hot griddle.Cook for about 1 minute and invert. Cook both sides till brown spots appear.Smear some ghee or butter on both sides and cook for 30 seconds on each side.

Methi Paratha

1 tbsp Oil
Salt to taste
Oil for frying
Ghee to smear
1 tsp Garam Masala
1/4 tsp Ajwain seeds
1/4 tsp Chilli powder
1 small Green Chilli
250 gm Wheat flour
Green Coriander leaves
2 tbsp Fenugreek leaves

Place all the ingredients except, for a handful of flour and knead into smooth dough. Cover and leave for 10-15 minutes.Now make even sized bal, flatten it and roll them into a round shape.Smear one half with half tsp ghee and fold over the other half.
Again smear half with ghee and fold to form a triangle or square.Heat a flat frying pan over a medium heat.Place the paratha on a heated pan and cook for a minute on one side. Now, turn over to the other side.Apply oil on the cooked surface. Also spoon oil all around and shallow fry both sides over low heat until golden brown.Serve with side dishes, raitas, chutneys.

Tandoori Naan

4 tbsp Oil
Salt to taste
3 tbsp Butter
3/4 cup Milk
3 cups plain Flour
1 sachet (7g) dry Yeast

Take a mixing bowl put all the ingredients except the oil and mix well till it forms a smooth dough.Apply a little oil and cover it with a wet cloth for one hour till the dough raises.Add the oil and knead well till all the oil is absorbed.Make equal sized balls. Apply a little oil. Roll it into a round shape.Now put it on a cloth pad and put it on a preheated Tandoor wall or cook in a preheated oven (250 � C) by placing it on a greased tray.Remove when it is crisp and golden brown on both sides. Remove with the help of skewers.Serve hot topped with butter.

Tandoori Roti

225 gms Maida
Water for kneading
Salt to taste

Sieve together flour and salt.Add water and form into a soft and smooth dough.Rest it aside for a few minutes.Make 4 even sized balls of the dough.To make roti, flatten each ball on the palm of your hand, till it is of desired thickness, or till approximately 5-6 inches in diameter.Put on a gaddi and stick it in a moderately hot tandoor, remove when cooked on the outer surface.If cooking in an oven, place on a greased baking tray, and cook for 5-6 minutes, in a preheated oven at 190� C.
Serve hot with vegetables or any meat preparation.

Tandoori Egg Paratha

1 kg Maida
100 ml Milk
50 gms Ghee
2 Eggs, beaten
15 gms Onion seeds
75 gms Curd, beaten
Salt to taste
1 tbsp Baking powder

Add sugar and milk to beaten egg and beat once again.Sieve flour, salt and baking powder together.Mix in ghee along with curd and milk and mix well.Knead the dough until it turns very smooth. Cover and set aside for half an hour.Make equal sized large balls and shape each ball into an oblong-shaped roti.Apply ghee on both sides of the roti and smear one side of the roti liberally with onion seeds and then bake it in a tandoor/ oven.

Egg Paratha

4 Eggs
2 tbsp Oil
Salt to tase
Red Chilli powder
2 Onions, chopped
1 Tomato,chopped
2 cups Wheat Flour
1 Capsicum, chopped
Coriander leaves, chopped

Heat oil in a frying pan.Fry onions, add tomato and capsicum and saute for a minute.
Add salt, chilli powder and eggs . Mix well. Fry till done.Add coriander leaves in it and keep aside.Now, prepare the wheat dough and make small balls of it.Stuff the egg mixture and make the paranthas and fry.Serve hot with butter or chutney.

Beancurd Vegetable Soup

Silken beancurd (tofu) 200 grams
Milk 2 cups
Eggs 4
Salt to taste
White pepper powder ½ teaspoon
Vegetable stock 2 cups
Corn niblets ½ cup
Small onions, halved 10
Cabbage, chopped ¼ small
Bird's eye chillies, sliced 2-3
Green capsicum, seeded, ½ inch pieces 1 medium
Red capsicum, seeded, ½ inch pieces 1 medium
Yellow capsicum, seeded, ½ inch pieces 1 medium
Purple basil a few sprigs
Spring onion greens, sliced 1 stalk

Puree beancurd with milk. Whisk eggs in a deep bowl, add salt, white pepper powder and mix.Add beancurd puree and mix.Strain the mixture into individual soup plates and cover them with aluminium foil.Steam till set.This may take fifteen to twentyminutes.Heat vegetable stock in a deep pan. Add corn niblets and small onions and cook for two to three minutes.Add cabbage, bird's eye chillies and salt and mix. Add three coloured capsicums and continue to cook.Add purple basil and stir. The soup is ready.Pour the hot soup over the set custard and serve immediately garnished with spring onion greens.Alternatively, you can cut a round slice of beancurd and place it in a serving bowl. Pour the hot soup over it and serve garnished with spring onion greens.