Annapoorna The Cookery Blog

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.

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
Salt


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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

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

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.

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.

Variation:
Kaalan can also be made with pineapple instead of banana.

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.

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.

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 securely.place 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.

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.

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.

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

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.

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 - 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.

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.

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.

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.

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.

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 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 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.

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

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

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.

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.

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.

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.

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.

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.

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.

4 tbsp Oil
Salt to taste
3 tbsp Butter
Water
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.

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.

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.

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.

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.

Cabbage, chopped ¼ medium
Carrot, chopped 1 medium
Cauliflower, grated 4-5 small florets
French beans, chopped 6-8
Potato, boiled and chopped 1 medium
Spinach, shredded 1 small bunch
Butter 1 tablespoon
Onion, chopped 1 medium
Refined flour (maida) 2 teaspoons
Vegetable stock or water 2 cups
Salt to taste
White pepper powder to taste
Cream 2 cups

Heat butter in a pan, add onion and sauté for two minutes over medium heat.Add cabbage, carrot, cauliflower and French beans. Stir and cook on high heat for three to four minutes.Sprinkle refined flour and cook for two minutes, stirring continuously over medium heat or till flour starts giving a cooked aroma. Stir in the vegetable stock (or water) and salt. Stir and bring to a boil. Add potato and white pepper powder and cook till the vegetables are cooked.Add spinach and simmer for three to four minutes. If the mixture is too thick you can add a little more vegetable stock and adjust the consistency.Add cream and switch off the heat. Serve hot.
tip: You can add whole wheat flour (atta) instead of refined flour (maida). You can add skimmed milk instead of vegetable stock and then there is no need to add any cream.

Lemon juice 1½ tablespoons
Black pepper powder ½ teaspoon
Olive oil 1 teaspoon
Green capsicum, seeded and chopped ½ medium
French beans, finely chopped
Carrot, chopped ¾ medium
Cabbage, chopped ¼ small
Salt to taste
White pepper powder ¼ teaspoon
Vegetable stock 3-4 cups
Beans sprouts ½ cup



Heat oil in a pan, add green capsicum, French beans, carrot and cabbage and stir. Add salt, white pepper power and black pepper power and stir.Add vegetable stock and bring it to a boil. Add lemon juice and bean sprouts. Let it come to a boil and simmer for three to four minutes.Serve piping hot.

Fish fillet, 1 inch cubes 200 grams
Prawns 12 small
Saffron 15-20 strands
Spring onions with greens 2
Fresh button mushrooms 7-8
Oil 2 tablespoons
Fish stock or water 3 cups
Snowpeas, cut into
1 inch pieces 10
Salt to taste
White pepper powder ½ teaspoon
Lemon juice 1 tablespoon


Quarter the spring onion bulbs and roughly chop the greens.Quarter the fresh button mushrooms.Shell and devein eight prawns. Keep remaining aside for garnish.Heat oil in a pan. Add spring onions and sauté. Add mushrooms and continue to sauté.Add fish pieces along with fish stock or water and prawns.
In another pan heat water. Add prawns for garnish with shell and blanch them. Strain and keep aside.Add snowpeas, salt and white pepper powder to the soup. Stir and cook till done.Add lemon juice and saffron strands. Serve immediately with blanched whole prawns.

1 cup (100 grams) pistachios
1/2 cup (50 grams) sugar
1/4 teaspoon cardamom powder
a few drops of green food colouring (optional)


Soak the pistachios in warm water for about 30 minutes.Drain all the water, peel the pistachios and blend them to a fine paste in a food processor. Keep aside.Dissolve the sugar in 1/2 cup of water and prepare a syrup of one string consistency.Add the pista paste, cardamom powder and green colour and cook over a slow flame, stirring continuously till the mixture leaves the sides of the pan (approx. 5 to 7 minutes).
Transfer to a plate and cool slightly. Keep aside.

6 nos. (50 grams) anjeer (dried figs)
2 tablespoons sugar
1/4 teaspoon cardamom powder

Puree the figs till they are broken down into very small pieces. This should measure about 1/3 cup.In a pan, combine the sugar with 2 tablespoons of water and prepare a sugar syrup of 1 string consistency.Add the figs and cardamom powder and cook for 4 to 5 minutes over a slow flame, stirring continuously.Remove from the fire and transfer to another plate. Cool completely.

1/2 cup pineapple puree (see below)
1/2 cup sugar
3/4 cup powdered cashewnuts
1/4 teaspoon cardamom (elaichi) powder
a few saffron strands
ghee for greasing
slivered pistachios


Combine the pineapple puree and sugar in a pan and cook on a very slow flame till the sugar has dissolved while stirring continuously.Add the cashewnuts, cardamom powder and saffron. Continue cooking till the mixture leaves the sides of the pan, while stirring continuously. This will take approximately 5 to 7 minutes. If the katli is very sticky, cook for a further 2 to 3 minutes.Pour the mixture onto a greased surface. Roll out into a 100 mm. x 100 mm. (4" x 4") square.Decorate with the slivered pistachios and cut into 25 mm. x 25 mm. (1" x 1") squares. Allow it to cool completely.

Tips
To get pineapple puree, cook 1/2 cup finely chopped pineapple with 3 tablespoons of water for about 5 minutes and then puree in a food processor.

VARIATION : FRESH SITAPHAL KATLI
Use 1/2 cup cooked custard apple (deseeded) instead of the pineapple for the above recipe.

For the kala jamuns

2 cups (250 grams) hariali mava (khoya), grated
5 tbsp plain flour (maida)
1/4 tsp cardamom (elaichi) powder
2 tbsp sugar

For the sugar syrup

3 cups sugar
a few saffron strands (optional)

ghee for deep frying

In a large pan, combine the sugar with 1 litre of water and bring to a boil.Simmer over a slow flame till the syrup is 1 string consistency.Remove any impurities which float on top of the syrup using a slotted spoon.Add the saffron if desired and keep the syrup warm.

For the kala jamuns

In a bowl, combine all the ingredients, mix well and knead into a firm dough without using any water. Divide this mixture into 25 equal portios and roll into rounds. These should have no cracks on the surface as otherwise the jamuns will crack while frying.Deep fry in ghee over a medium flame till the jamuns are dark brown in colour (for approx 10 to 12 minutes).Drain and immerse in the warm sugar syrup. Soak for 30 minutes.Drain and serve.

2 cups grated Khoya (mava)
1/2 cup powdered sugar
1 ttsp cardamom powder
4 to 5 saffron strands, dissolved in 1 tablespoon milk
2 to 3 saffron food colour
2 edible silver leaves (varq)
2 to 3 slivered pistachios


Combine the mava and powdered sugar in a heavy bottomed pan and cook on a slow flame, while stirring continuously till the sugar has dissolved and the moisture has evaporated (approx. 10 to 12 minutes). Remove from the fire and divide the mixture into two equal parts.Mix the cardamom powder in one part to make the mava mixture and allow it to cool completely.Add the saffron and food colour to the other part to make the kesar mixture. Mix well and allow it to cool completely.Roll out the mava mixture between two sheets of plastic to form a rectangle of 100 mm. x 150 mm. (4" x 6").Roll out the kesar mixture in the same way.Place the mava rectangle on a plastic sheet or cling film.Place the kesar rectangle on top of the mava rectangle.Carefully lift one end of the plastic sheet or cling film and roll up the mava kesar mixtures taking care to see that there are no cracks on the surface.Roll cover tightly and refrigerate till firm (approx. 10 minutes) and then remove the plastic sheet or cling film.Cover completely with silver leaves and cut into 16 slices.
Garnish each slice with slivered pistachios

short grain rice-180 gm
ghee- 90ml
jaggery-500gm
grated coconut -40 gm
cardamom powder-2 gm
cashewnut-30 gm
raisins-20 gm



Pick and wash rice and cook it by adding more than double the quantity of water. When the rice is cooked to a mashing consistency, add the pounded jaggery and allow melting completely.When the jaggery has melted completely add grated coconut, half the quantity of ghee and stir. Reduce to a thick dropping consistency. Before taking payasam from fire add cardamom powder. Serve hot, garnished with fried cashewnuts and raisins in ghee.

milk- 4 cup
sugar-1 cup
rawrice- 1 handfull



Put ingredients from 1 to 3 in a pressure cooker and cook . After the first whistle lower the fire and cook for 20 minutes. Remove from fire and open the lid only after 45 minutes. Could be served hot or cold.

raw rice(to make ada)-200 gm

ghee-50 gm
sugaror jaggery -300 gm
2nd extract of coconut milk-600 gm
1st extract of coconut milk-300 gm
dry ginger powder-1 gm
cumin powder-2 gm
cardamom powder-2 gm
cashew nuts-70 gm
kismiss-50 gm



Soak the rice,pound and pass through a fine sieve. Add water little by little to the rice powder and mix smoothly to a fine paste. Pour ghee and mix again till it reaches pouring consistency. Cut a plantain leaf to the size of a handkerchief and wilt it over fire so that it becomes soft. Have several pieces like this. Pour little batter into each leaf rollup and steam in a cooker. When cooked, remove and cut into very small pieces. Dissolve sugar or jaggery in water ,strain and boil till it becomes syrup of one-thread consistency. Pour the syrup into a vessel on fire and put the ada pieces in it , reduce to one third, pour the second extract. Add all the powders in the first milk and pour into the above mixture. Bring to boil and remove from fire. Add in lightly fried cashewnuts and kismis. Could be served hot or cold.

raw rice- 1/2 cup

sugar- 1 cup

milk- 4 cup

water- 2 cup

cardamom powder- 1/2 tsp

cashewnuts fried in ghee- 1 dsp



Put all the ingredients from first to fifth in a pressure cooker and cook for 15 minutes. The Payasam is ready. Before serving sprinkle fried cashew nuts. It is better to serve it after chilling.

1 cup wheat flour
1/4 cup gramflour
1 tsp. red chilli powder
1/4 tsp. turmeric powder
salt to taste
4-5 pinches asafoetida
1/2 tsp. cumin seeds
1/2 tsp. sesame seeds
2 tbsp. oil
oil for shallow frying


Mix all ingredients except oil for shallow frying.Use a little water and knead a soft pliable dough . Divide dough into 9-10 balls, roll each into a 5" round.Sprinkle flour over chappati while rolling, for ease.Place on a hot griddle, roast and drizzle oil, to shallow fry.Repeat for other side. Repeat for remaining dough.
Serve hot with pickle or curds.

2 cups sour curds
1/2 cup gram flour
salt to taste
4 cups water
1 tbsp sugar
1 1/2tsp chilli P ginger paste
1/2 cup small pieces of white radish
pinch of asafoetida
Few coriander leaves chopped.

For tempering

2 tbsp melted ghee
1/2tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp fenugreek seeds
2 sprigs of curry leaves


Take curds and gramflour in a vessel and beat them together. Add water and all the spices. Mix well. Add white radish pieces. Prepare tempering. Separate curry leaves and wash them. Heat ghee, add mustard seeds, cumin and fenugreek seeds. When they stop spluttering, remove from fire and hold over the kadhi mix. Add curry leaves and pour in it. Now put the vessel to heat. Stir often for even mixing and thickening. Simmer for 10 minutes. Serve hot with few coriander leaves in it.

500 grams groundnut,
200 grams brown sugar,
100 grams sugar,
2-3 tbsp. Ghee.

Roast groundnut and remove its skin.Take brown sugar and mix sugar in a frying pan. Add a little water and boil the mixture. When it attains chikki like consistency, put a drop of consistency in water and check, if it is hard. Mix groundnut. Mix well and pour in a greased thali. Cut into pieces and fill in the container

Ghee ¨C 1 cup
Bengal gram flour (besan) ¨C 2 cups (coarsely ground)
Khoya (mawa) ¨C 1 cup (grated)
Cardamom powder ¨C 1 tsp

For the sugar syrup:

Sugar ¨C 1 ½ cups
Water ¨C 1 cup
Milk ¨C 2 tbsps
Pistachios and almonds ¨C 4 tbsps (chopped)


Place the gram flour in a bowl. Heat the ghee and add half the quantity to the gram flour.Rub the ghee into the gram flour till it begins to look like breadcrumbs. Heat the remaining ghee in a kadai. Add the gram flour and ghee mixture and cook till the mixture is golden brown. Stir continuously.Stir in the grated mawa and cardamom powder. Keep it on the fire for about 5-7 minutes.Remove from fire and cool till it is warm. Make the sugar syrup by adding sugar, water and milk. Pour the hot sugar syrup over the gram flour mixture. Stir well. Pour the mixture into a greased plate. Garnish with chopped almonds and pistachios.Let it set for 4-5 hours. Cut into squares and serve at room temperatur. Add the curds and gram flour in a vessel and mix them together Add water and all the spices and mix well. Add the radish pieces.For the tempering, heat the ghee and add mustard seeds, cumin and fenugreek seeds. When they stop spluttering, remove from the fire.Add the curry leaves and the tempering to the kadhi mix. Heat the mixture and stir continuously till it thickens. Simmer for 10 minutes. Garnish with coriander leaves and serve hot.

1/2 cup gram flour (besan)
1 cup thin buttermilk
salt to taste
2-3 pinches turmeric powder
1 tbsp. oil

For seasoning:

2 tsp. oil
1 tsp. sesame seeds
1/2 tsp. mustard seeds
1 tbsp. coconut scraped
1 tbsp. coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 stalk curry leaves


Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter. Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large plate. Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas. When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates. Place in a serving dish. For seasoning: Sprinkle coconut and coriander all over khandvi rolls. Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies. At last at sesame seeds and immediately pour over rolls. Serve as is or with garlic chutney.

Dhokla flour 250 gm
Curd 50 gm
Soda a pinch
Asafoetida a pinch
Ajwain 2 gm
Garlic 1 tbsp
Oil to 10 gm
Salt to taste
Mint chutney

Mix all the ingredients except for the mint chutney and keep overnight. Pour half the mixture into a dish and steam till half-cooked. Spread the mint chutney over the half-cooked dhokla and steam again for another five minutes. After that, pour the remaining mixture and steam the entire thing till it is cooked.

-1 kg. thick curd
-3/4 cup powdered sugar
-a few strands saffron
-1 tablespoon warm milk
-2 teaspoons cardamom powder (elaichi)
For the garnish
slivers of pistachios and almonds

Hang the curds in a muslin cloth in a cool place for approximately 4 hours until all the liquid (whey) has drained off.Rub the saffron into the warm milk until it dissolves.Mix together the hung curds,sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.Place in the refrigerator. Serve cold garnished
with slivers of pistachios and almonds.

* 500 gm: Spinach
* 2 spring: Sliced spring onions
* 2tbs: Mustard oil
* 1 tsp: Yellow mustard seeds
* ¼ tsp: Kashmiri garam masala

Remove the tough stalks from the spinach.Heat mustard oil in a pan. Season mustard seeds and add garam masala, spring onion and stir in the spinach until wilted. Cook spinach over a medium heat for 10-15 minutes until most of the water has evaporated. Do not cover the pan until cooking. Serve hot.

* 500 gm: Basmati rice
* 2 cups: Milk
* ½ cup: Cream
* 1 cup: Fruits (chopped, mixed)
* 1 tsp: Sugar
* 2 tsp: Ghee
* 3 no: Cloves
* 1 no: Bay leaf
* 1 inch long piece: Cinnamon
* 3 no: Cardamom
* ½ tsp: Cumin seeds
* Rose water
* Salt to taste

Gently wash rice and soak in water for about 10-15 minutes.Heat ghee in a pan. Add cloves, cinnamon, cumin seeds, bay leaf 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.

* 1 lamb leg: About 3 kg, cut into 4 pieces
* 1.5 kg: Yoghurt (dahi, creamy)
* 250 gm: Ghee
* 1/4 tsp Nutmeg
* 2 tsp: Ginger paste
* 2 no: Onions
* 2 tbs: Cayenne pepper
* 2 tbs: Poppy seeds (white)
* 1 tbs: Black peppercorns
* 1 no: Garlic clove (It's supposed to be "gold garlic")
* 1 tbs: Almonds
* 1 no: Small piece dried coconut
* 6 no: Cardamoms (black)
* 3 no: Cinnamon sticks
* 4 no: Bay leaves (Indian tez patta)
* 1 lump: Asafoetida (hing) soaked in 1/2 cup hot water
* Salt to taste



Grind together: black pepper, cayenne, poppy seeds, garlic, ginger, onions, almonds, coconut, nutmeg and salt.Make slashes in the meat and fill with spice/onion paste.Put meat into a pan with ghee, dahi, cardamoms, cinnamon, and bay leaves, then cook on medium heat. Turn meat occasionally and sprinkle with hing water, adding water or dahi if necessary. As meat becomes done, reduce heat. Meat should be absolutely tender when done.

* 1 kg: Boneless mutton from the leg of lamb
* 1 cup: Meat fat
* 1 cup: Moval extract (cockscomb)
* or 1tsp: Saffron soaked in a cup of water
* 1 tsp: Red chili powder
* 1 tsp: Ginger powder
* 4 pieces: Cardamom (brown)
* 3 tsp: Fennel powder
* 2 no: Bay leaves
* 3 no: Cloves
* 2 pieces: Cinnamon stick
* 1 tsp: Asafoetida liquid
* 1 cup: Mustard oil /refined oil
* Salt to taste

Note: Moval is a dried flower available only in Kashmir. Generally it is used for coloring dishes. To prepare moval extract- soak moval in a cup of water for about an hour, drain and store. As an alternative we may use saffron extract. Soak 1 tsp saffron in a cup of water and add to the dish.


Pound boneless meat on a smooth stone with a wooden mallet and add the meat fat while pounding. Make sure the pulp is mixed well to make the round balls. Add brown cardamom powder, a little salt and 1 tsp ginger powder. After mixing well make round balls about 3 inches diameter.Heat oil in a large vessel add salt, asafoetida and a glass of water and red chili powder. Keep on stirring until it leaves the red colour. Add about 8 glasses of water and the rest of the spices and bring to a boil.While the gravy is boiling add meat balls slowly and gently boil for an hour. Add the moval extract and simmer for 15 minutes.Serve with boiled rice.

* 500 gm: Minced meat
For Boiling Masala 'A'
o 125 gm: Bengal gram
o 5 cloves: Garlic
o ½" piece: Ginger
o 4 no: Red chillies
o 4 no: Black pepper
o 4 no: Brown cardamom
o 1 tsp: Cinnamon
o ½ litre approx: Water
o Salt to taste

Masala 'B'

* 1 tsp: Garam masala
* ½ tsp: Green cardamom powder
* ½ tsp: Mace powder
* 1 tsp: Kewra water
* 2 drops: Mitha ittr

For the Filling Masala 'C'

* 50 gm: Mint leaves
* 1" piece: Ginger
* 3 no: Onions, medium sized
* 125 gm: Kairi (raw mango)
* 10 no: Green chillies
* ¼ tsp: Salt
* 250 gm: Ghee



Clean the minced meat and keep aside.Chop the ginger and extract the juice of the garlic.Now place a deep vessel or on the fire and put in all the ingredients of masala 'A'. Cover and cook till the grains of the pulse are done. Then uncover and keep stirring till the water evaporates and the contents of the patili start sticking to the sides.Remove from the fire and grind to a very fine paste. It is important that there should be no coarse grains in the paste.Then mix ingredients of masala 'B' and blend well.Divide the mince paste into approximately sixteen portions and keep aside.
For the filling, wash and finely chop the mint leaves, green chillies and onions.Also peel and finely chop the raw mango, taking care to remove the seed.Carve out fine slivers of ginger.Add salt and mix well using your fingers.Now take each ball and stuff it with the mixture and gently shape into patties.Then grease a tawa or griddle with about 50 gm of ghee and place the kababs in it.Then put on very slow flame.Melt the rest of the ghee and pour on the kababs evenly.When the sides of the kababs appear to be of light brown colour , gently turn to a golden brown colour.Serve hot with fresh mint chutney and roomali roti or warqui paratha.

* 1 kg: Lamb ribs
* ½ cup: Milk
* 1 tsp: Dry ginger powder
* 1 tsp: Powdered aniseeds
* 1 tsp: Turmeric powder
* 1 tsp: Powdered cinnamon
* A pinch: Asafoetida powder
* 2 no: Cloves
* 250 gm: Ghee - 1tbs handi-spoonful
* Salt to taste

Take the entire rib section and cut into rectangular pieces across the ribs. Care should be taken that the muscle covering the ribs is not removed. Each piece of the rib should be about five inches in length and two inches in width, containing about three to four pieces of rib bone in the meat.Take ½ litre water and ½ cup milk in a vessel. Add aniseed, ginger, turmeric, asafoetida and cinnamon powders along with cloves and salt to taste. Stir well and place rib pieces and boil on medium flame till the meat becomes tender and almost all water gets absorbed. Remove the meat pieces and set aside.Heat ghee and deep fry the meat pieces one by one until it turns crispy on both sides. At the time of serving, place the pan in an oven for about five minutes at a medium temperature and serve the dish hot

* 750 gm: Lamb, lean (or mutton)
* 250 gm: Lamb fat
* 100 ml Milk
* 100ml Yoghurt
* 50 gms Khoya
* 2 tbs: Ghee
* 2 tsp: Fennel seed
* 2 tsp: Kashmiri garam masala
* 2 tsp: Pepper (black)
* 1 tsp: Ginger powder
* 1 tsp: Coriander powder
* 1 tsp: Sugar
* 4 no: Cardamoms


Chop the meat, fat,fennel, ginger, coriander and 1 tsp. garam masala in a food processor. Keep chopping, adding a little yogurt and ghee, until the meat is a smooth paste.Form into balls 1.5-2 inches in diameter.Heat remaining ghee in a pan. Add sugar, khoya, yogurt, garam masala, and salt to taste. Pour in the milk, add the koftas, and simmer until the liquid evaporates and the koftas are very tender.

* 1 kg: Mutton
* 500 gm: Mince meat
* 500 gm: Curd
* 250 gm: Balai
* 5 gm: Turmeric
* 600 gm: Onions
* 50 gm: Garlic
* 50 gm: Ginger
* 3 gm: Green cardamom
* 5 gm: Cumin powder
* 3 gm: Shahi jeera powder
* 15 gm: Red chilli powder
* 1 no: Kashmiri ver
* 20 gm: Raw papaya
* 1 tsp: Garam masala
* 50 gm: Almond paste
* 2 tbsp Lime juice
* 5 gm: Saffron
* 5 gm: Cloves
* 5 gm: Cinnamon
* 5 gm: Pepper
* 30 ml: Kewra jal
* 500 gm: Ghee
* Salt to taste

Heat oil and fry finely sliced onions till golden brown and crisp. Keep aside.Grind the ginger to a paste and divide in three parts.Grind clove, cinnamon to a paste.
To prepare the yakhni in a pan put half of the fried onions, second part of garlic paste, one part of ginger paste, half of clove, cinnamon and cardamom paste, half of the mutton pieces and enough water to cook the meat to a very soft texture so that it can be strained to obtain the yakhni.When the meat is done, mash the pulp and extract the bones, then strain through a sieve or a muslin cloth. Keep the yakhni aside. Then mix the minced meat, papaya paste, second part of ginger, third part of garlic paste and remaining clove-cinnamon- green cardamom paste and ½ tsp Garam masala powder. Keep aside for 30 minutes.Shape into balls or koftas approximately the size of the turnips.Deep fry in the ghee and keep aside.Then in the hot ghee add the remainder of the mutton pieces, fried onions, ginger-garlic paste, cumin, shahi jeera powder, chilli powder and the garam masala and fry till the meat is brown. Add beaten curd, yakhni, beaten balai, almond paste, fried turnips, mutton koftas and lime juice. Stir gently.Add sufficient water for a thick gravy and to cook the meat.Crumble and stir the Kashmiri ver seal the lid on the deg with a flour dough and put on dum by placing some live coal on the lid and some below the deg. Let it cook through the night.In the morning, when you open the deg the ghee would be floating on the top.Now, add the remainder of the saffron dissolved in kewra jal and serve hot with sheermal or bakarkhani for breakfast.

For the kofta

Grated dudhi 250 gm
Gram flour (besan) 80 gm
Ginger 8 gm
Salt to taste
Garam masala 3 gm

For the gravy

Tomato 50 gm
Onion 50 gm
Cashew paste 25 gm
Garam masala 10 gm
Cumin powder 10 gm
Coriander powder 10 gm
Coriander leaves 10 gm



Mix all the ingredients and make kofta balls from them. Fry in oil till golden brown. Keep aside. Heat ghee in a pan and add asafoetida to it, followed by the chopped onion. Then add the ginger-garlic paste, cashew paste, garam masala, chopped tomatoes, coriander powder, cumin powder and salt. Add the fried koftas when the gravy is well-cooked. Serve hot garnished with cream and coriander.

Maida 100 gm
Curd
Rice, boiled 100 gm
Chopped methi leaves 50 gm
Coriander powder 10 gm
Red chilli powder 10 gm
Salt to taste
Coriander leaves 10 gm
Oil to fry

Make a dough of the maida and the other ingredients. Make balls from the dough and roll them out like chapattis. Cook them on a hot tawa in oil and serve hot with green chutney and chunda.

For the muthia

Methi leaves 250 gm
Green chillies 100 gm
Coriander leaves 250 gm
Asafoetida a pinch
Coriander powder 10 gm
Soda a pinch
Salt to taste
Oil 50 gm
Water

For the gravy

Ghee 100 gm
Garlic 10 gm
Green chillies 10 gm
Chopped green coriander 10 gm
Sugar 10 gm
Cumin powder 5 gm
Turmeric 3 gm
Narial (desiccated coconut powder): 30 gm



Mix all the muthia ingredients, press them into small cylindrical shapes and deep fry them. Keep aside. Heat ghee in a pan and add ajwain. Then add garlic, green chillies, coriander, narial, cumin powder, salt, coriander powder, sugar and other masalas. Finally, add the muthias and allow them to cook. Serve hot garnished with chopped coriander.

:
Rice 500 gm
Wal 150 gm
Salt to taste
Haldi 3 gm
For the tadka
Ghee 100 gm
Cumin seeds 3 gm
Asafoetida 2 gm
Chopped onion 25 gm
Garlic 25 gm
Coriander powder 10 gm
Cumin powder 10 gm

Soak wal for two hours, wash the rice and keep aside. Heat ghee in a pan and add the cumin seeds. Then add garlic, followed by the onions and coriander powder, salt and turmeric. Put in the rice and stir-fry for 5-6 minutes. Add water and simmer till cooked. Serve hot with ghee.

Masoor dal 100 gm
Rajma 50 gm
Onion 100 gm
Ghee 50gm
Chopped tomatoes 100 gm
Garlic 50 gm
Green chillies 25 gm
Red chilli powder 10 gm
Chilli paste 20 gm
Turmeric 3 gm
Coriander powder 10 gm

Wash masoor and rajma properly, soak overnight and cook well. Heat ghee in a kadhai and add the cumin seeds. After a little while, add the hing, garlic, onion, chilli paste, tomatoes, green chillies, coriander powder, chilli powder and turmeric, and stir-fry it. Then add dal and cook till well done

Gram flour (besan) 100 gm
Chopped methi (fenugreek) leaves 50 gm
Saji ful (citric acid) 2 gm
Lemon juice 5 ml
Sugar 5 gm
Crushed black pepper 3 gm
Chopped coriander leaves 10 gm
Coriander seeds 3 gm
Sounth 3 gm
Oil to fry
Salt to taste
For the kadhi
Curd 100 gm
Water 50 ml
Turmeric 2 gm
Salt to taste
Sugar 10 gm
Mustard seeds 5 gm
Oil for tempering
Gram flour 10 gm

Make a batter of the gram flour and other ingredients and fry them in small roundels till golden brown. Serve hot along with the kadhi.
To make the kadhi, mix water, curd and gram flour well. Heat oil in a pan and put the mustard seeds. After the seeds begin to splutter, add it to the mixture along with the other ingredients. Cook till you get a thick consistency. This is a dish that¢s usually made during the monsoon.

Maida 1kg
Oil 150 gm
Salt to taste
For the stuffing
Tuwar dana (whole pigeon peas) 100 gm
Nibu ful (citric acid) 3 gm
Sugar 10 gm
Garam masala 3 gm
Coriander powder 5 gm
Cumin (jeera) 2 gm
Cashew 3 gm
Raisins 3 gm
Chopped green chillies 3 gm
White sesame (til) 10 gm
Asafoetida (hing) a pinch
Salt to taste
Oil to fry
Oil for cooking 10 gm
Crushed black pepper 3 gm
Crushed coriander seeds 3 gm

Make a pliable dough of the maida, oil, salt and water and keep aside for half an hour. Make small roundels (half-circles) of uniform size and keep aside. For the stuffing, put oil, hing, tuwar dana and til in a hot pan and stir well. Add the remaining ingredients and cook till the mixture becomes crisp. Remove the pan from the fire and allow it to cool. Stuff this mixture into the roundels and deep fry till golden-brown. Serve hot with sweet chutney.

Tomatoes 100 gm
Coriander leaves 75 gm
Lemon juice 10 ml
Sugar 5 gm
Tomato ketchup 10 gm
Chopped garlic 3 gm
Ginger-garlic paste 15 gm
White pepper powder 10 gm
Coriander whole 10 gm
Salt to taste
Butter 10 gm

Cook the tomatoes and coriander leaves in 300 ml of water until the tomatoes dissolve. Strain it, grinding the solids left over after straining before adding them again to the mixture. Heat ghee in a pan. Put the chopped garlic and then the ginger-garlic paste, stir for a little while and pour in the stock. Add all the masalas and cook for some time. Strain the entire thing again and serve hot, garnished with coriander leaves.

500 ml Milk
250 gms Rice
200 gms Sugar
50 gms Ghee
3 tblsp chopped Nuts

Pick and wash the rice.Soak in water for 30 minutes.Drain completely.Melt the ghee in a pan, add the drained rice and saute for 5-7 minutes on a medium flame.Add the milk and cook on a low flame till the milk is reduced to 3/4th its original quantity.Add the sugar and simmer further till the milk is reduced to half its original quantity.
Garnish with nuts.

1 kg Carrots
1 litre Milk
1 teaspoon Cardamom seeds
3/4 cup Water
3 tablespoons Ghee
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
450 grams Sugar


Wash and grate the carrots.Soak the raisins in water for 30 minutes.Blanch and shred the nuts.Put the water to boil, when it starts boiling add the grated carrots.Cook for 5-7 minutes.Add the milk.Cook on a low flame for 1 hour stirring occasionally.Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.Add ghee and simmer for 2-3 minutes.Add the slightly crushed cardamoms and the raisins.Mix well.Remove the gajjar halwa from heat and arrange in a serving dish.
Garnish with almonds and pistachios.
Serve cold, hot or at room temperature.

1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder

Preheat oven to 350 degrees F (175 degrees C).Grease and flour an 8 inch square pan.
In a large saucepan, melt 1/2 cup butter.Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla.Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder.
Spread batter into prepared pan.Bake in preheated oven for 25 to 30 minutes. Do not overcook.If you want to have frosting, combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar.
You should frost brownies while they are still warm.

As if a tequila shot is not enough to rev up the mood, the remaining ingredients will add zest to the party. A fun drink for all.

Ingredients:

Tequila 30ml
Orange juice 60ml
Tomato juice 90ml
Worcestershire sauce 10ml
Lemon juice dash
Salt & pepper pinch
Ice

Method:

1. Fill the old fashioned glass with ice
2. Blend all the ingredients
3. Pour it over the ice in the glass

Garnish:

Lemon wedge on a salt-rimmed glass