Ingredients

3-4 medium sized boiled potatoes
1 tbsp chopped green chillies
1 tbsp chopped ginger

2 tbsp chopped coriander leaves

100 gm spinach

3/4 cup boiled green peas
1 tsp chat masala
2 tbsp corn flour

salt to taste
oil as required

Method

1. Blanch the spinach leaves in plenty of salted warm water and chop finely. Squeeze out the excess water.
2. Mix the grated potatoes, spinach and peas together.
3. Add the chopped green chillies, coriander leaves, ginger, chat masala, salt and cornflour.
4. Divide the mixture into 25 equal portions.
5. Make each portion into a ball and press it between the palms to give it a tikki-like shape.
6. Heat oil in a pan and deep fry the tikkis for 4 minutes.

7. Serve hot.

Ingredients

500 gm mutton with bone

4 medium sized onion paste
3 tbsp ginger garlic paste
2 tbsp Kashmiri red chilli powder
1/2 tbsp turmeric powder
1 cup raw papaya juice
4 cloves
4 cardamom
4 bay leaves

1/2 inch cinnamon stick
1/2 tbsp shahi jeera
2 tbsp sattu
2 tbsp ghee

25 ml oil

salt to taste

Method

1. Wash the mutton pieces and keep them aside.
2. Take the cloves, cardamom, cinnamon and shahi jeera in a grinder and grind into fine garam masala powder.
3. Heat oil in a pan and add the bay leaves, onion and ginger garlic paste. Saute for 3-4 minutes.

4. Now add red chilli powder and turmeric powder and saute.
5. Add the mutton pieces and stir fry until golden brown in colour.
6. Add the papaya juice, salt and mix well. Cover and cook for 30 minutes.

7. Then add the garam masala powder and sattu and saute for a minute.
8. Pour some water, cover and simmer on low flame for 40 minutes.
9. After 40 minutes, pour ghee on top and mix well.

10. Serve hot with biryani.

Ingredients

1 kg meat
1 big sized onion
1 inch ginger
2 tbsp chopped coriander leaves
2 green chillies
3 tbsp ghee
3 tbsp garlic paste
1 tbsp tomato puree
For the paste
1 tbsp sesame seeds
1 tbsp mustard seeds
1 bay leaf
2 tbsp poppy seeds
2 " piece cinnamon
3-4 dried red chillies
4 cloves
10 black pepper
2 brown cardamom

Method

1. Trim off excess fat from the meat and cut into small cubes.
2. Marinate the meat with the spice paste (mix all ingredients for the paste) and leave for 6 hours in the refrigerator.
3. Melt the ghee over a low flame.
4. Add the onions and ginger and stir fry until the onions are soft.
5. Add the garlic paste and fry for another 2-3 minutes.
6. Now add the meat and cook until all sides of the meat are brown.
7. Pour some water, cover and leave it to simmer until the meat is tender.
8. Add the tomato puree, green chillies and coriander leaves and cook for 2-3 minutes.
9. Serve hot.

Ingredients

1 tsp chopped ginger
1 tsp chopped garlic
1 tsp chopped green chilies

2 tbsp chopped coriander leaves

2 tbsp chopped French beans

2 tbsp chopped carrots

2 tbsp chopped cabbage

2 tbsp chopped capsicum

2 tbsp chopped mushrooms

4 spring onions
1 tsp pepper
1 tbsp soy sauce
4 tbsp cornflour
5 cups water

3 tbsp oil

salt to taste

Method

1. Heat oil in a pan and stir fry the ginger, garlic, coriander leaves and green chilies for 1-2 minutes.
2. Add the vegetables, pepper and salt and continue to stir fry.
3. Now add the soy sauce and water and let it boil.
4. Lower the flame and add the cornflour mixed with water and stir constantly till it thickens.
5. Remove from heat and garnish with spring onions.6. Serve hot.

Ingredients

1 cup rice
2/3 cup scraped coconut

2/3 cup pressed rice
1 cup jaggery
1/2 cup coconut milk
1 drop yellow color

salt to taste
ghee as required

Method

1. Clean, wash and soak the rice for 3-4 hours and then drain.
2. Grind the rice, scraped coconut and pressed rice to a paste.
3. Add coconut milk, jaggery, yellow color and salt and mix well.
4. Leave the batter undisturbed overnight.
5. Heat the griddle and add ghee and batter in each dent.

6. Cook till golden brown and serve.

Ingredients

200 gm rajma
2 cloves
1 cinnamon stick
1 bay leaf
1 tsp oil
1 tsp butter
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp cumin powder
1 tsp garam masala
1/2 cup chopped onions
1 tbsp ginger-garlic paste
1 cup chopped tomatoes

salt to taste

coriander leaves for garnishing

Method

1. Wash and soak the rajma overnight.
2. Pressure cook the soaked rajma in 3 cups of water until it is soft and tender. Keep the stock aside.
3. Heat oil in a pan and fry the cinnamon stick, cloves and bay leaf for a minute.

4. Now add chopped onions and saute until the onions turn golden brown.
5. Add the ginger garlic paste and fry till golden in colour.

6. Add chopped tomatoes, turmeric powder, cumin powder, garam masala powder and saute for a while.
7. Add boiled rajma to it with salt, butter and rajma stock. Cover and let it simmer for 20-25 minutes.

8. Garnish with coriander leaves and serve with hot rice.

Ingredients

2 cups ladies finger
1/2 tsp asafoetida
6 tbsp grated coconut
6 tbsp chopped coriander
2 tbsp lemon juice

3 tsp sugar

2 tsp cumin seeds

1 tbsp sesame seeds

1 tsp ginger-green chilli paste
1 tsp turmeric powder
1 tsp garam masala
salt to taste

oil as required

Method

1. Wash and cut the ladies finger into small pieces and slit lengthwise.
2. Mix all ingredients except ladies finger and asafoetida to make a filling.

3. Now fill each ladies finger with a small amount of the filling and keep aside.
4. Heat oil in a pan and add the asafoetida.
5. Add the stuffed ladies finger and stir well.
6. Cover and cook on medium flame for about 15 minutes.
7. Serve hot.

Ingredients

1 kg curd
1 tbsp warm milk
3/4 cup powdered sugar
2 tbsp cardamom powder
a few strands of saffron
pistachios for garnishing
almonds for garnishing

Method

1. Hang the curd in a muslin cloth for about 3 hours until all the liquid has drained off.
2. Add the saffron into the warm milk and stir until it dissolves.
3. Mix the hung curd, sugar, saffron-milk mixture and cardamom powder in a bowl and churn using blender.
4. Place the bowl in a refrigerator.
5. Serve chilled, garnished with pistachios and almonds.

Ingredients

10 puris
1 cup sev
1/2 cup chopped onion
1/2 cup curd
3 tbsp tamarind chutney
3 tbsp coriander chutney
1/2 cup boiled potato
1 tbsp chat masala
1/2 tsp red chilli powder
1/2 tsp cumin seeds
salt to taste
chopped coriander for garnishing

Method

1. Place the puris on a plate and make a hole in the centre of each puri.
2. Fill the puris with boiled and mashed potato.
3. Add tamarind and green chutneys in each of the puris.
4. Sprinkle cumin powder, salt and red chilli powder on top.
5. Add the chopped onions.
6. Now sprinkle sev all over the puris.
7. Garnish with chopped coriander and serve.

Ingredients

1 medium sized cauliflower - cut into small pieces
50 gm butter
1/2 tsp cumin seeds
300 ml milk
50 gm plain flour
150 gm grated cheese
1/4 tsp ground white pepper
1 tsp mustard
1 chopped green chilli

chilli powder as required

salt to taste

Method

1. Preheat the oven to 180 degree Celsius.
2. Wash the cauliflower and cook in a pan of boiling water for 5 minutes. Remove, drain and keep aside.
3. In a bowl, add butter, cumin seeds and chilli powder.
4. Add milk and flour and stirring well.
5. Now add salt, pepper, mustard and cheese.
6. Pour a little amount of this mixture on an oven proof dish and then add the cauliflower.
7. Add the remaining mixture and sprinkle some cheese and green chilli.
8. Place in the preheated oven and cook for 15-20 minutes.
9. Serve hot.

Ingredients

200 gm pasta
3/4 cup chopped mushrooms
1 chopped onion
1/2 tsp chopped green chillies
1/2 tsp dried oregano
1 cup thin white sauce
2 tbsp grated cheese
1 tbsp butter
oil as required
salt to taste

Method

1. Boil water in a vessel and add oil and salt.
2. Add the pasta and cook until soft.
3. Remove the pasta with a perforated spoon and put on a serving plate.
4. Heat butter in a pan and stir fry the onion for a minute.
5. Add the green chillies and mushrooms and fry for 3-4 minutes.
6. Add 3/4 cup of water and cook for 2 minutes.
7. Add the white sauce, oregano, cheese and salt.
8. Serve hot with pasta.

Ingredients

1 kg boneless chicken
3 chopped onions
1 tsp turmeric powder
1 tsp coriander seeds
1 tsp red chilli powder
1 inch chopped ginger
8 chopped garlic
1 cup curd
1/2 tsp garam masala
3 tbsp ghee
5 almonds
10 cashew nuts

salt to taste
coriander leaves for garnishing

Method

1. Marinate the chicken pieces with curd, turmeric powder and salt and keep aside for half an hour.
2. Heat ghee in a pan and fry the onions, ginger and garlic till light brown.
3. Add red chilli powder and coriander seeds and allow to simmer for a few minutes.
4. Add the marinated chicken and stir fry for a while.
5. Now add 2 cups of hot water and stir well.
6. Cover and cook until the chicken is tender and dry.
7. Add the garam masala and salt.
8. Garnish with almonds, cashewnuts, coriander leaves and serve hot.

Ingredients

2 cups rava
1/2 cup rice flour
1/2 cup buttermilk
1/4 tsp asafoetida
1 inch chopped ginger
4 chopped green chillies
10-12 chopped curry leaves
1/4 cup coconut - scraped
12 cashewnuts - small bits
2 tbsp crushed peppercorns
1 tsp crushed cumin seeds
2 tbsp ghee

salt to taste
oil as required

Method

1. Combine rava, rice flour, buttermilk, asafoetida and salt to form a thin batter. Leave aside for 6 hours.
2. Heat ghee and roast the peppercorn and cumin seeds and add to the batter.
3. Mix the chopped ginger, green chillies, curry leaves, coconut and cashew into the batter and stir well.
4. Grease a non-stick tava with a little oil.
5. Pour a ladle full of the batter and spread by swirling the tava.
6. Now pour 1 tbsp oil in and around the dosa.
7. Cook till the dosa turns crisp and golden in colour.
8. Serve hot.

Ingredients

250 gm chana dal
200 gm sev
1/2 tsp mustard seeds
1/2 tbsp coriander seeds

2 tsp ginger chili paste
1 tsp lemon juice
1 tbsp coriander leaves
salt to taste

oil as required

Method

1. Soak the chana dal in water and keep aside for 5-6 hours.
2. Drain water from dal and grind coarsely.
3. Pressure cook the chana dal and keep it aside.
4. Heat oil in a pan and add mustard seeds.
5. When the seeds splutter, add ginger chili paste, salt, sugar and lemon juice.
6. Stir well for 10-12 minutes and cook until the oil separates.7. Garnish with sev and coriander leaves and serve.

Ingredients

For the paneer balls
250 gm paneer - diced into cubes
2 tbsp corn starch
1/2 tsp black pepper powder
1/2 tsp red chilli powder
salt to taste

sugar to taste

oil as required

For the sauce
2 tbsp tomato ketchup
1/4 tsp black pepper
1/4 tsp white vinegar
1/2 tbsp soy sauce
1/2 tsp red chilli powder
1/2 cup water
1/3 cup onions
1/3 cup capsicum
1 tsp chopped ginger
1 tsp chopped garlic
1 tsp chopped green chilies
salt to taste
spring onion greens for garnishing

Method

1. In a bowl, add red chili powder, black pepper powder, salt and corn starch and mix well.

2. Then add the paneer cubes to the bowl and mix.
3. Heat oil in a pan and pan fry the paneer cubes till light golden. Keep aside.
4. Now add the chopped onions, capsicum, ginger, green chilies, garlic in a pan and stir fry.
5. Meanwhile, make a paste of corn starch and spice powder mixture with 1/3 cup of water.
6. Add soy sauce, tomato ketchup and sugar to the pan and stir.
7. Season with salt, red chili powder and black pepper.
8. Add the corn starch paste and leave it to simmer on medium flame for 1 or 2 minutes.
9. Add the pan fried paneer cubes and stir well.
10. Finally add the white vinegar.
11. Garnish with spring onion greens and serve hot.

Ingredients

8 chicken drumsticks
1 tsp garlic paste
1 tsp chili powder
1 tsp garam masala powder
1 tsp paprika 
1 tbsp lemon juice
1/2 tsp black pepper
1/2 tsp baking powder
2 tbsp oil
4 tbsp bread crumbs
4 tbsp crushed peanuts

salt to taste
For Garlic Sauce
1 cup yoghurt
1 tsp garlic paste
1/4 tsp white pepper
1/2 tsp salt
Method

1. Prick each drumsticks with a fork and marinate them with black pepper, garlic paste, chili powder, garam masala powder, lemon juice and salt for about 1 hour.
2. Mix paprika, baking powder, bread crumbs and crushed peanuts together.
3. Coat the drumsticks with this mixture.
4. Place on a baking sheet and sprinkle some oil over them.
5. Bake in a pre-heated oven for 30 minutes at a temperature of 180 degree Celsius.
6. Meanwhile mix all the ingredients for garlic sauce together and keep ready.7. Serve hot with garlic sauce.

Ingredients

100 gm cottage cheese
1/2 slice bread - soft portion only
1 tbsp chopped coriander leaves
2 tsp chopped green chillies
2 slices cheese
2 slices tomato salt to taste
oil as required

Method

1. Mash the paneer and break the bread into small pieces.
2. Combine the paneer, bread, salt, coriander leaves and green chillies and mix well.
3. Heat oil in a pan.

4. Make two thick round circles with the mixture and fry them over high flame until brown on both sides.
5. Place on a baking sheet and decorate with cheese slices and tomato.

6. Grill for about 5 minutes or until the cheese is soft.

7. Serve hot.

Ingredients

250 gm mutton
1/4 tsp red chilli powder
1/2 tsp ginger paste
1/2 tsp garlic paste
1 1/2 onions
1/2 tsp white pepper
1/2 tsp coriander seeds
coriander leaves for garnishing

oil as required

Method

1. Marinate the mutton with ginger paste, garlic paste, white pepper, red chilli powder and coriander seeds and leave overnight.
2. Heat oil in a pan, add the onions and fry till golden brown.
3. Now add the marinated mutton along with some water.
4. Saute till the meat gets cooked properly.
5. Garnish with coriander leaves and serve hot.

Ingredients

250 gm boneless chicken
1 tsp lime juice
1 tbsp oil
1/2 chopped onion
1/2 carrot - cut into pieces
3 pineapple - cut into pieces
1/2 cup chopped cabbage
8-10 steamed French beans - cut into pieces
salt to taste
For topping
8 tbsp mayonnaise
1/2 tsp black pepper
2 tbsp tomato chilli sauce

Method

1. Pressure cook the chicken with water, lime juice, oil and salt.
2. Discard the extra water.
3. Now place the steamed French beans on a plate and mix with chicken and other ingredients.
4. Top with mayonnaise, black pepper and tomato chilli sauce and serve.

Ingredients

500 gm minced meat
200 gm peas
1/2 tsp turmeric powder
1/2 tsp red chili powder
1" chopped ginger
3-4 green chillies
1 tsp garam masala
3 cardamoms
1 cup curd
4 tbsp ghee

A pinch of asafoetida
coriander leaves for garnishing

Method

1. Heat ghee in a pan and fry the asafoetida.
2. Add salt, green chillies, turmeric powder and coriander powder.
3. Add the cardamoms and garam masala and simmer for a while.
4. Then add a cup of hot water.
5. Cover and cook till the meat and peas get cooked properly.
6. Garnish with coriander leaves and serve hot with nan or chapatis.

Ingredients

2 cups yoghurt
2 tbsp gram flour
4 cups water
1/4 tsp asafoetida
1 tbsp salt
1 tsp chilli powder
1/4 tsp cinnamon powder
2-3 tbsp sugar
2 tbsp oil
2 tsp mustard seeds
8-10 curry leaves
3-4 red chillies
2 tbsp coriander leaves
Method

1. Whisk the yoghurt until smooth and then add gram flour to it.

2. Blend well till the batter becomes smooth again.
3. Add asafoetida, salt, chilli powder, cinnamon powder, sugar and water and mix well.
4. Heat oil in a pan and add the mustard seeds, curry leaves and red chillies.
5. When the seeds start spluttering, add the yoghurt mixture and boil.
6. Lower the flame and leave to simmer for about 20 minutes.
7. Garnish with coriander leaves and serve hot.

Ingredients

50 gm rice
1 litre milk
5 gm cardamom powder
100 gm sugar
40 gm cashew nuts
25 gm raisins50 ml ghee

Method

1. Wash and soak the rice for half an hour.
2. Cook the rice in milk until soft.
3. Add cardamom powder and sugar and stir well.
4. Heat ghee in a pan and add the cashew nuts.
5. Add the raisins when the cashew nuts turn golden and saute for a minute.
6. Pour on the rice mixture and serve.

Ingredients

8 potatoes
1 onion
1 tbsp garlic paste
2 tomatoes
350 gm mushrooms
125 ml thick yoghurt
2 tbsp ginger paste
1 tbsp garlic paste
2 green chillies
1 tbsp fresh coriander
1 tbsp kasoori methi
salt to taste
oil as required

Method

1. Deep fry the potatoes in oil for 10 minutes.
2. Take a pinch of salt, rub uniformly and bake until tender.
3. In a bowl, mix the onions, garlic, tomatoes, mushrooms, yoghurt, ginger, garlic, chillies, coriander and kasoori methi and keep aside for an hour.
4. Cook the mushroom mixture over low flame.
5. Cut off a small circle from the top of each potato.
6. Scoop out the flesh to within an inch of the skin.
7. Fill the cavity with the mushroom filling.
8. Replace the potato caps.
9. Place in an oven and bake for 15-20 minutes.10. Serve hot.

Ingredients

250 gm chicken - cut into small pieces
6-7 basil leaves

1 tbsp olive oil
5-6 chopped garlic cloves
1-2 chopped green chillies
2 tsp oyster sauce
2 tsp soy sauce

2-3 tsp fish sauce
1/2 diced red bell pepper
1/2 diced yellow bell pepper

salt to taste

water as required

Method

1. Heat olive oil in a wok and add the chillies and garlic. Saute for a while.
2. Add the chicken and saute for 3-4 minutes.
3. Add oyster sauce, fish sauce and soy sauce and toss.

4. Now add the red bell peppers, yellow bell peppers and salt and saute until the chicken gets cooked.
5. Add the basil leaves just before the preparation is ready to serve.
6. Serve hot with rice.

Ingredients

8 boneless chicken breasts
8 ounce pineapple juice
3/4 cup white sugar
1/2 cup white vinegar
2 1/4 cups flour
2 tbsp vegetable oil
2 tbsp cornflour
1/2 tsp salt
1/4 tsp white pepper
1 egg

Method

1. In a pan, add water, sugar, vinegar and pineapple juice and boil.
2. Turn off the flame and add a mixture of cornflour and water in equal proportions to the pan. Cook for a while and keep aside.
3. Combine the flour, oil, cornflour, salt, white pepper, egg and water to form a thick batter.
4. Add the chicken pieces and stir until the chicken is well coated with the batter.
5. Heat oil in a wok to 180 degrees C and fry the chicken pieces in hot oil for 10 minutes.
6. Pour hot sweet and sour sauce on top of the fried chicken pieces and serve hot.

Ingredients

3 cups whole wheat flour
1 cup refined flour
2 tbsp ghee

4 eggs

1/2 cup chopped onions
4 tbsp chopped coriander
2 cups water

chopped green chillies as required
salt to taste

Method

1. Mix the whole wheat flour, refined flour and ghee together.
2. Knead the mixture into a dough. Cover and keep aside for 3 hours.
3. Divide the dough into 4 equal round portions and leave undisturbed for 15-20 minutes.
4. Heat a griddle and simultaneously roll out one round portion of the dough.
5. Place the roti over the griddle and add the egg, onion, salt, green chillies and coriander leaves.
6. Turn the flame to medium.

7. Fold the roti in such a way that it forms a square.
8. Fry well on both sides till golden brown.
9. Serve hot.

Ingredients

3 cups chopped apples
3 eggs
2 1/2 cups sugar
3 cups flour
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon powder
1 tsp baking powder
1 tsp vanilla extract

1 tsp cloves
1 cup chopped nuts
1 cup baking soda
1 cup oil
2 tbsp milk
1/2 tsp vanilla essence
1/2 tbsp butter
1/2 cup brown sugar

Method

1. Combine the oil, eggs and vanilla extract in a bowl and mix well.
2. In another bowl, mix the dry ingredients together and add the mixture to the oil and egg mixture.
3. Add the apples and the nuts.
4. Pour the mixture on a baking pan and bake for one and a half minutes at a temperature of 350 degrees F.
5. Now mix the milk, vanilla essence, butter and brown sugar together and boil for a minute. Keep aside.
6. When the cake is baked remove from the oven and pour the mixture on it.
7. The cake is ready to be served.

Ingredients

500 gm minced mutton
2 eggs
1 chopped onion
5 chopped green chillies
100 gm bengal gram - soaked overnight
10 pods garlic
1 tsp cumin seeds
4 cardamoms
1 inch cinnamon
1 inch ginger
6 pepper corns
4 red chillies
ghee as required

salt to taste

Method

1. Boil the minced meat in 3 cups of water and 1 tsp of salt till water is absorbed and the meat is tender.
2. Grind meat into a fine paste.
3. Take garlic, cumin seeds, cardamoms, cinnamon, ginger, peppercorns, red chillies and soaked bengal gram and grind into a fine paste.
4. Mix both the pastes well.
5. Now mix the well beaten eggs and prepare a uniform dough.
6. Add chopped green chillies and onion to dough and mix well.
7. Shape the dough into small round flattened balls.
8. Heat ghee in a pan and deep fry the kebabs till golden brown.

9. Serve hot.

Ingredients

2 cups grated white pumpkin
3-4 green cardamoms

1 cup milk
1 cup pure ghee
1 1/2 cup sugar
10-12 cashew nuts
a little amount of saffron

Method

1. Peel, remove seeds and cut the pumpkin into small cubes.
2. Grind the cardamoms with 1 tbsp sugar to a fine powder. Sieve and keep aside.

3. Heat ghee in a pan and fry the cashew nuts till golden brown and keep aside.
4. Boil the rest of the sugar with 3/4 cup of water and make a syrup of 1/3 consistency.
5. Heat ghee and add the pumpkin and saute for a while.

6. Add the saffron and milk and simmer over low flame till the pumpkin is fully cooked and the milk is absorbed completely.

7. Stir and mash the pumpkin lightly with a wooden spatula while cooking.
8. Add the syrup slowly to the pulp and continue stirring and cooking. Then add the ghee slowly.

9. Add the fried cashew nuts and continue cooking till the preparation starts leaving the sides of the vessel.

10. Serve.

Ingredients

2 1/2 cups cooked rice

1 1/2 tbsp lemon juice
1/2 tsp mustard seeds
1 tsp urad dal
1 tsp chana dal
6 curry leaves
1/2 tsp grated ginger
2 sliced dry kashmiri red chillies
1/2 tsp turmeric powder
1 tbsp oil

salt to taste

Method

1. Heat oil in a pan and add the mustard seeds.
2. When the seeds splutter, add the urad dal, chana dal and curry leaves and saute on medium flame.
3. After a minute, add the ginger, red chillies and saute for 30 seconds.
4. Add the cooked rice and turmeric powder and cook for 2 minutes.
5. Now add the lemon juice and salt and mix well.

6. Cook on medium flame for 1-2 minutes and serve hot.

Ingredients

2 cups whole wheat flour
1 tsp cumin seeds

8 tsp ghee
salt to taste

Method

1. Mix the whole wheat flour, cumin seeds, ghee and salt in a bowl.

2. Add water as required and knead into a firm dough. Keep aside for 20 minutes.

3. Divide the dough into 8 equal portions and roll out each portion into a thick flat circle.

4. Roast each circle on a heated tava till golden brown spots appear on both sides and the bhakhri turns crisp.

5. Serve hot with garlic chutney.

Ingredients

1/4 cup rajma
1/4 cup urad dal
1/4 cup chana dal
1 chopped onion
2 chopped tomatoes
3-4 chopped green chillies
1/2 inch grated ginger
1 tsp red chilli powder
1 tbsp butter
1/2 cup cream
1/4 tsp cumin seeds
1/4 tsp mustard seeds

a pinch of turmeric powder
salt to taste

coriander leaves for garnishing

Method

1. Soak the rajma, urad dal and chana dal overnight.
2. Pressure cook the rajma, urad dal and chana dal. Mash them a little and keep aside.
3. Heat butter in a pan and add mustard seeds and cumin seeds and fry until they splutter.

4. Add the ginger and green chillies and stir fry for a few minutes.

5. Add chopped onions and tomatoes and cook for a while.
6. Now add salt, red chilli powder and turmeric powder and stir well.
7. Add the rajma, urad dal and chana dal and boil for a few minutes.

8. Add the cream and coriander leaves on top.

9. Serve hot with roti.

Ingredients

1 cup boiled noodles
1 cup fried noodles

2 cups chopped cabbage
1/2 cup sliced onions
1/2 cup sliced carrot
1/2 cup bean sprouts
oil as required
salt to taste
For the sauce
1 tbsp vinegar
1/4 cup sugar

1/2 cup tomato ketchup

1 tbsp soy sauce
2 tbsp cornflour

2 tbsp water

Method

1. Heat oil in a pan, add the sliced onions and saute for 2 minutes.
2. Add the chopped cabbage, carrot, bean sprouts, boiled noodles and salt and saute on medium flame for about 2-3 minutes.
3. Mix all the ingredients for sauce into a mixture.

4. Add the prepared sauce and cook for a minute or two.
5. Now add the fried noodles and mix well.
6. Serve hot.

Ingredients

8-10 strawberries
1 cup sugar
1/2 cup soda water
ice chips as required

Method

1. Mix the strawberries into a fine paste with the help of a mixer.
2. Add the rest of the ingredients into the mixture.
3. Serve chilled.

Ingredients

4 boiled eggs
2 eggs - batter
1 boiled potato
1 1/2 cups bread crumb
1 chopped onion
4 tbsp boiled chicken kima
1/2 tsp sugar
1/2 tsp chopped coriander
salt to taste
garlic as required
oil as required

Method

1. Take the boiled eggs, make a cut and bring out the egg yolks intact.
2. In another pan, heat oil and stir fry the onion and garlic.
3. Add the boiled chicken kima and egg yolk. Stir fry for a while and sprinkle chopped coriander on top.
4. Now mash the boiled potato and add some salt to it.
5. Make balls with the chicken kima and egg yolk and put it inside the cut eggs.
6. Apply a layer of mashed potato uniformly over the egg.
7. Dip them in egg batter and then apply a layer of bread crumb on it.
8. Dip fry in oil till brown in colour.
9. Serve hot with sauce.

Ingredients

For green curry paste
2 tbsp finely chopped lemon grass
1 tbsp chopped garlic
1 cup chopped coriander
1/2 cup chopped onion
1 tbsp coriander powder
2 tbsp cumin powder
7-8 green chillies
1/2 tsp black pepper
1/2 tsp lime juice
1 inch ginger stick
For gravy
1/4 cup paneer
1/2 cup capsicum - cut into pieces
1/2 cup sliced baby corn
1/2 cup boiled peas
1/2 cup mushroom
1 1/2 cup coconut milk
salt to taste
sugar to taste
oil as required

Method

1. Add all the ingredients required for green curry paste in a mixer and mix well.
2. Make a paste of the above with 1/2 cup of water.
3. Heat oil in a pan and add the green curry paste. Stir fry for 1 minute.
4. Now add the paneer, capsicum, baby corn, peas and mushroom and saute.
5. Add the coconut milk and cook for 2-3 minutes.
6. Add salt and sugar and cook for a few more minutes.
7. Serve hot.

Ingredients

1/2 ripe papaya
1/2 cup sugar
1/2 cup dahi
1/2 cup cold water
1 tbsp honey
fresh cream for decoration
honey for decoration

Method

1. Wash and cut the papaya into small pieces.
2. Mix all the ingredients well in a mixer.
3. Take a glass, add some ice chips and pour the mixture into it.
4. Add 2 tsp honey from top and decorate with fresh cream.
5. Serve at cool or normal temperature.

Ingredients

1.2 kg chicken
1/2 cup lime juice
2 tbsp vinegar
1 tbsp garlic paste
1 tbsp ginger paste
1 tbsp mustard paste
1 tsp sugar
5 gm Cajun spice
salt to taste
oil as required

Method

1. Marinate the chicken with mustard paste, ginger paste, garlic paste, vinegar, Cajun spice, lime juice, salt and oil and leave undisturbed for about 15 hours.
2. Now grill the chicken in microwave oven at a temperature of 210 degree Celsius for 40 minutes or until it gets cooked.
3. Serve hot.

Ingredients

500 gm Bhetki fish - cut into small square pieces
2 eggs
1 cup powdered bread crumb
2 tbsp cornflour
1 tbsp vinegar
salt to taste
oil as required

Method

1. Marinate the fish pieces with salt and vinegar solution and leave it for some time.
2. In a bowl, add the eggs and cornflour and mix well.
3. Dip the marinated fish pieces in the mixture and apply a layer of powdered bread crumb uniformly over the fish.
4. Now dip fry the fish pieces in oil.
5. Serve hot.

Ingredients

200 gm boneless chicken - cut into small pieces
1 egg
2 tbsp grated cheese
2 tbsp flour (maida)
1/2 tsp black pepper
salt to taste

Method

1. Marinate the chicken pieces with egg and salt mixture for half an hour.
2. Now make a batter with flour, black pepper and grated cheese.
3. Dip the marinated chicken pieces in this batter and fry until golden brown.
4. Serve hot with sauce.

Ingredients

2 cups rice - washed and drained

1/2 cup chopped onions

1 cup split red lentils (masoor dal) - washed and drained

2 cups potatoes - cut into pieces

2 inches cinnamon stick

3 cardamoms

4 cloves

2 bay leaves

10 French beans - cut into pieces

3 chopped green chillies

4 chopped garlic

25 mm chopped ginger piece

1/2 cup green peas

1/2 tsp turmeric powder

1 tbsp ghee

salt to taste

Method

1. Crush the cinnamon, cardamoms and cloves gently.

2. Heat ghee in a pan and stir fry the onions.

3. Add the crushed spices and bay leaves and fry for a few minutes.

4. Now add rice, split red lentils, potatoes, french beans, green chillies, green peas, turmeric powder, chopped ginger and garlic.

5. Mix well and cook for 2-3 minutes.

6. Add hot water and salt and cook for 15-20 minutes.

7. Serve hot.

Ingredients

2 cups basmati rice
170 gm chicken
200 gm dahi
25 gm arabic masala
1/2 cup milk
2 cardamoms
5 gm cinnamon
5 gm saffron
4 cloves
5 bay leaves
1 tsp cardamom powder
1 tbsp red chilli powder
60 ml olive oil
garam masala as required
salt to taste

Method

1. Soak the rice in water.
2. Marinate the chicken with dahi, arabic masala, red chilli powder, olive oil and salt for half an hour.
3. Heat oil in a frying pan and stir fry the marinated chicken.
4. Boil the basmati rice and keep it aside.
5. Now heat oil in a vessel and add garam masala and bay leaves.
6. Add the chicken and boiled rice to the vessel. Then add the saffron and salt.
7. Seal the vessel and put it on flame.
8. Cook for 15 minutes and then remove from flame.
9. Wait for 5 minutes and open the lid of the vessel.
10. Serve hot.

Ingredients

1 bowl rice noodles
2 chicken breasts
2 tsp soy sauce
1 tsp oyster sauce
1 tbsp lime juice
1 chopped red chilli
1 chopped onion
1/4 capsicum
1 bowl Chinese cabbage
2 minced garlic
salt to taste
oil as required
coriander to garnish
spring onions to garnish

Method

1. Heat oil in a pan and add the onion and capsicum and saute.
2. Add the Chinese cabbage, minced garlic and salt. Keep aside.
3. In a bowl, marinate the chicken with soy sauce, oyster sauce and lime juice.
4. Add oil in a pan and stir fry the marinated chicken for some time.
5. Now add the rice noodles, vegetables, lime juice, soy sauce and red chillies.
6. Toss and add the coriander.
7. Garnish with spring onions and serve.

Ingredients

300 gm paneer (crumbled)
1 tsp oil
1 tsp cumin seeds
1/2 cup chopped onions
1/2 cup chopped tomatoes
1/2 tsp pav bhaji masala
1/4 tsp turmeric powder
1/2 tsp chilli powder
1 tsp chopped green chillies
1 tbsp chopped coriander
salt to taste

Method

1. Heat oil on a griddle and add the cumin seeds.
2. When the seeds crackle, add the onions and sauté on high flame for 2 minutes.
3. Add the chopped tomatoes, water and mix well. Cook on low flame for 2-3 minutes.
4. Now add the pav bhaji masala, turmeric powder, chilli powder, green chillies and water and cook for 2 minutes.
5. Add the paneer, salt, coriander and water and cook on medium flame for a few more minutes.
6. Serve hot.

Ingredients

1 1/2 cups flour
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup butter
1/2 cup sugar
1/3 cup strawberry preserve
1/3 cup dahi
1/2 tsp vanilla essence

2/3 cup sour cream
2-3 cups butter cream

a few drops of pink food colour (if required)

Method

1. Preheat the oven to 175 degree Celsius.
2. Grease and dust two 7" pans and keep them ready.
3. In a bowl mix together flour, baking soda, baking powder and salt.
4. In another bowl mix sugar and butter.
5. Add strawberry preserve, vanilla essence and food colour (if required) and mix well.
6. Add the curd and beat.
7. For the flour mixture, add flour and sour cream and mix the batter.
8. Divide the batter between the two pans and bake for 25-30 minutes.
9. Remove the cakes from pan and allow to cool.
10. Cover the cake and refrigerate for 6-10 hours.
11. For the buttercream, take 1 cup of buttercream in a bowl and add 2-3 tbsp of the strawberry preserve and mix well.
12. Place one cake on the plate and apply the strawberry filling evenly on the cake with the help of a spatula.
13. Now place the other cake on it.
14. Cover the cake with vanilla buttercream.
15. Make some decorative designs on top and serve.

Ingredients

2 cups sambar dal
1/4 kg vegetables (drumstick, green pepper, eggplant, okra)
1/4 tsp fenugreek seeds
3 red chillies
3 green chillies
1 tsp sambar powder
2 tsp mustard seeds
1/4 tsp tamarind paste
a few curry leaves
a pinch of asafoetida
turmeric powder as required
oil as required
salt to taste

Method

1. Wash and cut all the vegetables.
2. Boil water and cook the dal with turmeric powder and salt.
3. Separate the cooked dal and water and keep aside.
4. Cook the vegetables in the water kept aside.
5. After the vegetables are cooked, add the tamarind paste.
6. Now add the cooked dal and simmer for a few minutes.
7. Heat oil in a pan, add the mustard seeds and let them splutter.
8. Then add red chillies, green chillies, curry leaves, asafoetida, turmeric powder and sambar powder and stir fry for a few minutes.
9. Season the sambar with the above prepared tadka.
10. Sprinkle coriander on top and serve.

Ingredients

500 gm mustard leaves
200 gm spinach
200 gm bathuwa
3 garlic cloves
1 inch ginger
2-3 green chillies
1 tbsp cornflour
2 tbsp ghee
1 chopped onions
1 tsp red chilli powder
a pinch of sugar
a pinch of turmeric powder

a pinch of asafoetida
salt to taste

Method

1. Clean and wash the mustard leaves, spinach and bathuwa. Chop the leaves finely.
2. Chop the ginger, garlic cloves and green chillies.
3. Pressure cook the spinach, sarson, bathuwa along with chopped garlic, ginger and green chillies.

4. When cooked, allow to cool and grind to a smooth paste.
5. Heat ghee in a vessel and add asafoetida and chopped onions. Fry until light brown.

6. Add salt and turmeric powder and mix well.
7. Now add the ground saag and simmer on flame for few minutes.
8. Add the cornflour, red chilli powder, sugar and stir well.
9. Serve hot.

Ingredients

1 kg fresh corns
1 tsp coriander powder
1 tsp turmeric powder
1 tsp red chilli powder
2 tbsp oil

1/2 tsp garam masala powder
3 chopped tomatoes
3 chopped onions
1/2 tsp cumin seeds
6-8 green chillies
salt to taste
coriander leaves for garnishing

Method

1. Boil the whole corn and grind it in a blender.
2. Heat oil in a pan, add the cumin seeds and stir fry till they crackle.
3. Add the chopped onions and stir fry till light brown.
4. Add the chopped green chillies and stir fry for 1/2 minute.
5. Now add red chilli powder, turmeric powder, coriander powder, garam masala powder and salt.
6. Stir fry for a few minutes and add the chopped tomatoes.
7. When the tomatoes are almost cooked, add the corn, salt and little water. Saute for 5-10 minutes.
8. Garnish with chopped coriander and serve hot.

Ingredients

250 gm minced chicken
2 eggs
3/4 cup refined flour
1/2 tsp garlic paste
1/2 tsp ginger paste
2 tbsp oil
1 tsp chopped garlic
1/2 cup chopped onions
1 large capsicum-chopped
3 tbsp corn flour-blended
1/2 cup water
ajinomoto as required
Ingredients for sauce
2 tbsp vinegar
2 tsp salt
2 tsp soy sauce
1/2 cup tomato puree
2 tbsp chopped celery
2 cups water

Method

1. Mix the chicken with egg, flour, garlic paste, ginger paste, ajinomoto and water to form a thick batter. Leave for 10 minutes.
2. Heat oil in a pan, add the batter and fry until golden brown. Drain on absorbent paper and keep aside.
3. Heat oil in another pan and stir fry the garlic and onion over high flame.
4. Add the capsicum and saute for a while.
5. Prepare a sauce mixture with the specific ingredients listed above.
6. Now add the sauce mixture and simmer till the sauce thickens.
7. Add the fried chicken balls, stir well and serve.

Ingredients

2 cups boiling water
1 cup cocoa powder
3 cups flour
1 cup softened butter
2 1/2 cups white sugar
1/2 tsp baking powder
1/2 tsp salt
2 tsp baking soda
1 1/2 tsp vanilla extract
4 eggs

Method

1. Preheat the oven to 175 degrees Celsius. Grease 3-9 inch round cake pans.

2. Pour boiling water over cocoa in a bowl and whisk until smooth. Allow the mixture to cool.

3. Mix together flour, baking soda, baking powder and salt and set aside.
4. In a bowl add cream butter and sugar until light and fluffy.

5. Beat in eggs one at time and then stir in vanilla extract.

6. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 pans.
7. Bake in the preheated oven for 25-30 minutes.

8. Allow the cake to cool down.

Ingredients

1 cup boiled rice
2 cups dahi
1/4 cup milk
2 tbsp chopped coriander
2 green chillies
1 tsp chana dal
1 tsp urad dal
1 tsp mustard seeds
1 1/2 tsp chopped ginger
2 tbsp desiccated coconut
salt to taste

oil as required

Method

1. Heat oil in a pan and add mustard seeds to the oil.
2. When the seeds start spluttering, add chana and urad dal.
3. Add the chopped ginger, coriander and green chillies and saute for a minute.
4. Remove the pan from flame and add the rice.
5. Now add salt and desiccated coconut.
6. Mix the dahi and milk with the rice and serve.

Ingredients

1 kg chicken

1 tsp turmeric powder
3 tbsp pepper
3/4 cup chopped tomatoes
1/2 cup sliced onions
1 tbsp coriander powder
7-8 cloves
8 curry leaves
2 tsp chopped garlic
oil as required
salt to taste

Method

1. Wash clean and cut the chicken into pieces.
2. Marinate the chicken pieces with salt, pepper and turmeric powder and keep aside for half an hour.
3. Heat oil in a pan add the sliced onions and cloves.
4. Stir fry on medium flame until the onions turn light brown.
5. Add chopped garlic and stir fry for a minute.
6. Now add coriander powder and chopped tomatoes and saute till oil separates.
7. Add the marinated chicken pieces, curry leaves and half cup water.
8. Cover and stir fry till the chicken is cooked.
9. Adjust the seasonings and serve hot.

Ingredients

1/2 cup besan
1 cup thin buttermilk
1/2 tsp turmeric powder
1 tsp sesame seeds
1/2 tsp mustard seeds
1 tbsp coconut scraped
1 tbsp chopped coriander
2 chopped green chillies
1 stalk curry leaves

a pinch or two of asafoetida

salt to taste

Method

1. Mix water, besan, salt and turmeric powder to form a batter.

2. Heat oil in a pan and add the batter.
3. Stir well and even to avoid formation of lumps. Cook until the mixture does not taste raw and then pour on a large plate.
4. Spread to form a thin layer with the back of a large flat spoon.
5. Allow to cool and cut into 2" wide strips. Roll each strip and place them on a serving dish.

6. Sprinkle coconut and coriander all over the rolls.
7. Heat oil in a pan and add asafoetida, curry leaves and green chillies.
8. Add sesame seeds and pour it over the Khandvi rolls.

9. Serve with garlic chutney.

Ingredients

250 gm boneless fish pieces
1/2 cup maida
1/2 cup corn flour
1 tsp baking powder
2 tsp soy sauce
2 tbsp finely chopped celery
1/2 tsp pepper
1 tbsp chopped ginger
1 tbsp chopped garlic
1 tbsp chopped green chilli
4 tbsp soy sauce
4 tbsp tomato sauce
1 tbsp chilli sauce
1 tbsp corn flour

salt to taste
oil as required
chopped spring onions to garnish

Method

1. Cut the fish into boneless finger pieces.
2. Prepare a batter with corn flour, maida, baking powder, soy sauce, celery, pepper, water and salt.
3. Heat oil in a pan. Dip the fish pieces in the batter and fry in oil till golden brown.

4. Transfer the fried fish pieces into a plate.
5. Heat oil in a pan and saute the chopped garlic, ginger and green chilli.

6. Now add the soy sauce, chilli sauce and tomato sauce.
7. Finally mix corn flour with water and add the mixture to the pan and stir well.

8. Once it starts to boil, remove from flame.
9. Pour the sauce on top of the fried fish pieces and mix well.
10. Garnish with chopped spring onions.

Ingredients

2 cups boiled, peeled and mashed potatoes
2 tsp ginger-green chilli paste
1/4 tsp turmeric powder
1 tbsp chopped coriander
2 tsp lemon juice
2 tsp sugar
1 cup besan
1/4 tsp chilli powder
a pinch of asafoetida
a pinch of soda bicarbonate
salt to taste

oil as required

Method

1. Heat oil in a pan and add the ginger-green chilli paste, turmeric powder, coriander, lemon juice, potatoes, sugar and salt. Saute on medium flame for 3 to 4 minutes.
2. Remove from flame, allow to cool and divide the mixture into 10 to 12 equal portions.
3. Roll out each portion into a round and keep aside.

4. Mix the besan, chilli powder, asafoetida, soda bicarbonate and salt and prepare a thin batter.
5. Heat the oil in a pan, dip the potato rounds in the batter and deep fry till they turn golden brown.
6. Drain on absorbent paper and serve hot.

Ingredients

4 to 5 medium sized potatoes
2 cups gram flour
1/4 cup rice flour
1 cup water
1/4 tsp turmeric powder
1/2 tsp red chili powder
1 chopped onion
2 chopped green chilies
12 to 15 curry leaves
2 tbsp chopped coriander leaves
1 tsp ginger-garlic paste
1 tsp mustard seeds
1 tsp urad dal

a pinch of asafoetida
a pinch of baking soda
salt to taste

oil as required

Method

1. Boil the potatoes in a pressure cooker and then peel and mash them.
2. Heat oil in a pan and add the mustard seeds and urad dal.
3. Allow the seeds to splutter and the urad dal to turn golden in colour.
4. Add the chopped onion and saute for some time.
5. Now add the ginger-garlic paste, curry leaves and green chilies and saute for a minute.
6. Add the turmeric powder, asafoetida and stir. Then add the coriander leaves and stir.
7. Add the potatoes to this mixture and stir well.
8. Check the seasoning and add salt or red chili powder if required.
9. Prepare medium sized balls from this mixture.
10. Make a thick flowing batter with the rest of the ingredients.
11. Dip each potato ball in the batter and coat it well with the batter.
12. Heat oil in a pan and add the batter coated potato balls.
13. Fry the aloo bondas till golden on both sides. Drain them on paper towels to remove excess oil.
14. Serve hot with coconut chutney or tomato ketchup.

Ingredients

1/2 cup whole black urad dal
3 tbsp rajma
1/2 cup chopped onions
1/2 cup tomato puree
1 tbsp garlic paste
1 tbsp red chilli powder
1 tsp cumin seeds
1 tsp cumin powder
2 tsp coriander powder
3 tbsp fresh cream
salt to taste

Method

1. Soak the urad dal and rajma in water and leave them overnight.
2. Pressure cook the soaked urad dal and rajma until they turn soft.
3. Mash lightly with the back of a spoon and keep aside.
4. Heat oil or butter in a pan, add the garlic paste and fry until it turns pink.
5. Add cumin seeds and when they crackle add the chopped onions.
6. Fry until the onions turn light brown. Then add tomato puree and stir fry until oil separates.
7. Add red chilli powder, cumin powder, coriander powder and salt and stir fry.
8. Now add the cooked urad dal and rajma.
9. Let it boil and then add fresh cream. Allow it to cook on low flame for about 10 minutes.
10. Serve hot with naan or roti.

Ingredients

4 cups cooked rice

2 1/2 tbsp oil
3/4 cup chopped onion
1 egg
1 tsp soy sauce
1 tsp sesame oil
8 ounces chicken (cut into small pieces)
1/2 cup chopped carrot
1/2 cup frozen peas
4 spring onions
2 cups bean sprouts
salt to taste

Method

1. Heat oil in a pan and add the chopped onions. Stir fry until the onions turn golden brown in colour.

2. Mix the egg with soy sauce and sesame oil.
3. Make an omelette with the egg and cut it into small pieces. Keep aside.
4. Heat oil in a pan and add meat, carrot, peas and fried onions and stir fry for a little while.
5. Now add the cooked rice, salt, spring onions and bean sprouts and mix well.
6. Add the small egg omelette pieces and stir fry for 1 minute.
7. Serve hot.

Ingredients

1 1/2 cups ridge gourd (peeled and cubed)
1 cup yellow moong dal
1 tbsp oil
1 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp asafoetida
1 tsp ginger-green chilli paste
1/4 tsp turmeric powder
1/2 tsp chilli powder
1/4 tsp sugar

1 tbsp chopped coriander

salt to taste

Method

1. Soak the moong dal in warm water for about 1 hour. Drain the water and keep aside.
2. Heat the oil in a non-stick pan and add the cumin seeds, mustard seeds and asafoetida.
3. When the seeds begin to crackle, add the ridge gourd and soaked moong dal and saute for 2 minutes.
4. Add 2 1/2 cups water, ginger-green chilli paste, turmeric powder, chilli powder, sugar and salt.

5. Mix well and cook on a low flame till the ridge gourd becomes tender and the dal is cooked.
6. Garnish with coriander and serve hot.

Ingredients

1 cup urad dal
3 chopped green chillies
3-4 black pepper
8 curry leaves
1 tsp ginger
salt to taste
oil as required

Method

1. Wash and soak the urad dal in water for 2 hours.

2. Drain the water. Add green chillies, black pepper, curry leaves, ginger and a little water and blend in a mixer to obtain a smooth batter.

3. Add salt and mix well. Divide the batter into 8 equal portions and keep aside.
4. Now wet your hand and take a portion of the mixture in your hand. Make a hole in the centre.
5. Heat oil in a pan and place the vada in the pan.
6. Deep fry the vada till it turns golden brown.
7. Repeat the steps 4 to 6 for the rest of the batter portions.
8. Drain on absorbent paper and serve hot with sambhar and coconut chutney.

Ingredients

250 gm paneer cubes
1 chopped onion
2 tsp ginger-garlic paste
1/4th capsicum cut lengthwise
1/2 tsp cumin seeds
2 tsp tandoori masala
1/4 tsp garam masala
1/2 tsp turmeric powder

1/2 tsp coriander powder
1 tsp methi leaves
1 tsp sugar
1 cup milk
1 tsp tomato paste
1/2 tsp red chilli powder

3 tsp oil

salt to taste

Method

1. Heat oil in a pan and add chopped onion, ginger-garlic paste, capsicum and cumin seeds and saute.
2. Add the other spices, sugar and salt and saute for some time.
3. Add the milk and mix well.
4. Now add the tomato paste and allow to simmer for about 10 minutes.
5. Add the paneer cubes and let it simmer for 5 minutes.

6. Then add red chilli powder.
7. Serve hot.

Ingredients

1 pc Ilish fish
2 cups Basmati rice
20 gm ghee
5 gm cardamom
2 bay leaves
5 gm clove
5 gm ginger
5 gm cashew
5 gm raisin
1/2 gm saffron
50 gm sugar
2 tsp rose water
2 cups water
salt to taste

Method

1. Marinate the Ilish fish with salt and turmeric powder. Leave it for an hour.
2. Wash and semi dry the basmati rice. Half boil the rice and keep it aside.
3. Heat ghee in a pan and add bay leaves, cardamom and cloves.
4. When aroma rises, add ginger paste and stir well.
5. Now add the marinated fish pieces and water to the pan.
6. Add sugar and salt to taste.
7. When the water reduces to half its quantity, add the half boiled rice and some water.
8. Add cashew, raisins, garam masala powder and saffron.
9. Cover and leave it for 20 minutes.
10. Serve hot.

Ingredients

1 litre milk
300 gm palm jaggery
2 tsp dahi

Method

1. Heat milk in a pan and reduce it to 1/4th of its original quantity.
2. Now heat the jaggery in a saucepan and melt it down using a little water.
3. Add the jaggery to the boiling milk and stir.
4. Cook for 5 minutes and then allow the milk to cool down to around 45 degree Celsius.
5. Add the curd and pour the mixture in a clay pot.
6. Place the pot in a warm place.
7. Serve chilled.

Ingredients

1 kg chicken (breast pieces)
3 pcs egg white
50 gm ajinomoto
50 gm cornflour
50 gm salt
20 gm oil
20 gm garlic
20 gm ginger
60 gm chopped onion
10 gm red chilli
400 mg chicken stock
100 gm mushroom
10 gm sugar
10 mg soy sauce
60 mg oyster sauce
20 mg chilli oil

Method

1. Marinate the chicken with egg white, cornflour, ajinomoto and salt. Keep it aside for 30 minutes.
2. Heat oil in a pan and deep fry the chicken pieces one by one.
3. Now fry the vegetables.
4. Cook the chicken with chicken stock, mushroom, sugar, soy sauce and oyster sauce for a while.
5. Combine 50 gm cornflour in 60 mg water and pour it over the chicken.
6. Add chilli oil on top and cover the pan. Leave it for a few minutes.
7. Serve hot.

Ingredients

400 gm Boal fish
1 tsp turmeric powder
70 mg mustard oil
1 tsp kalajeera
100 gm chopped onion
2 tsp jeera powder
5 gm green chilli paste
5 gm red chilli powder
salt to taste
sugar to taste

Method

1. Marinate the fish with salt, turmeric powder and mustard oil. Keep it aside for half an hour.
2. Heat oil in a pan and shallow fry the fish. Keep it aside.
3. Again heat oil in the pan and add kalajeera to it.
4. Now add chopped onion, turmeric powder, green chilli paste, red chilli powder, salt and sugar and stir fry.
5. When oil separates, add water.
6. After some time, add the fish pieces to the pan.
7. When the gravy turns thick, put it on a plate.
8. Serve with hot rice.

Ingredients

600 gm boiled noodles
40 mg oil
40 gm cauliflower
40 gm carrots
40 gm beans
40 gm spring onions
30 gm mushroom
30 gm black mushroom
400 gm chicken stock
40 mg soy sauce
ajinomoto as required
cornflour as required
salt to taste

Method

1. Heat oil in a pan and fry the boiled noodles until they turn golden brown. Keep it aside.
2. Heat oil in another pan, add the sliced vegetables and fry them a little.
3. Now add soy sauce, ajinomoto, salt and chicken stock and allow to cook for some time.
4. When the vegetables get cooked, mix 60 mg cornflour with water and add to the pan.
5. Place the noodles on a plate, top with the vegetables and serve.

Ingredients

1 kg chicken
1/2 tbsp turmeric powder
1 tbsp lemon juice
1/2 tbsp garam masala powder
25 gm poppy seeds paste
3-4 green chillies
1/2 inch cinnamon stick
2 cardamoms
4-5 cloves
1 tsp chilli powder
4 tbsp oil
ginger-garlic paste as required
chopped onions as required
salt to taste


Method

1. Marinate the chicken with ginger garlic paste, lemon juice, turmeric powder, garam masala powder, poppy seeds paste and green chillies. Keep it aside for an hour.
2. Heat oil in a pan and add the cinnamon stick, cardamoms and cloves.
3. When aroma rises, add the chopped onions and fry until they turn golden brown.
4. Now add the tomatoes and stir fry for a while.
5. Add the turmeric powder, chilli powder, salt and saute.
6. When oil separates, add the marinated chicken and saute for 10 minutes.
7. Now add poppy seeds paste and saute for 5-10 minutes.
8. Then add water and allow to cook on low flame.
9. When the chicken gets cooked, sprinkle some garam masala powder on top and serve.

Ingredients

1 1/2 cups parboiled rice
1 cup split and husked dhuli urad
2 tsp salt

Method

1. Soak the rice and urad in water separately for 5-6 hours.
2. Grind the urad to a fine smooth paste and the rice to a little coarse paste.
3. Mix the two ingredients with salt and water to make a batter.
4. Cover and keep it aside in a warm place overnight for the fermentation to occur.
5. Steam the fermented spongy batter in an idli steamer.
6. Serve hot with sambar and coconut chutney.

Ingredients

For dhokla
1 cup besan
1 tbsp semolina
3 1/2 tsp sugar
1 tsp ginger-green chilli paste
1 tsp lemon juice
1 1/2 tsp fruit salt
salt to taste
For tempering
1/2 tsp mustard seeds
1/2 tsp sesame seeds
2-3 chopped green chillies
2-3 curry leaves
pinch of asafoetida (hing)
oil as required
chopped coriander for garnishing

Method

1. Add all the ingredients (except fruit salt) and water in a bowl and mix well to make a thick batter.
2. Now add the fruit salt and 2 tsp water and steam it.
3. When bubbles begin to form, mix gently and pour the batter into a greased plate and spread into an even layer.
4. Steam until the dhoklas get cooked. Keep them aside.
5. Heat oil in a pan and add mustard seeds.
6. When the seeds start to crackle add the sesame seeds, green chillies, curry leaves and asafoetida and saute on medium flame.
7. Remove from flame, add water and mix well. Pour over the dhoklas.
8. Cut into equal pieces and serve garnished with chopped coriander.

Ingredients

1/2 kg tinda cut into pieces
2 tbsp oil
1 tsp cumin seeds
3 green chillies
2 tsp coriander powder
1 tsp red chilli powder
1/2 tsp turmeric powder
1/4 tsp garam masala
salt to taste
coriander leaves for garnishing

Method

1. Heat oil in a pan and add cumin seeds.
2. When the seeds start to splutter, add the tinda and green chillies and stir fry for a while.
3. Now add the red chilli powder, coriander powder, turmeric powder, salt and garam masala.
4. Cover the pan and cook over low flame.
5. Garnish with coriander leaves and serve hot.

Ingredients

For mixture
100 gm candied pumpkin
100 gm walnuts
100 gm cashew
100 gm raisin
100 gm dates
50 gm honey
100 gm powdered sugar
2 tbsp golden syrup
1 tbsp clove
1 tbsp jaifal powder
1/2 cup brandy
1/2 cup rum
1/2 cup beer
1/2 cup red wine
1/3 cup port wine
For cake
100 gm flour
2 eggs
100 gm sugar
100 gm butter
1/2 tsp baking powder

Method

1. Take all the ingredients for mixture in a covered vessel and mix them thoroughly. This should be done a month before the actual preparation of the cake and kept in a dark room.
2. After one month bring out the mixture.
3. In a bowl add flour, egg, butter, sugar and baking powder and mix them into a batter.
4. Add 300 gm of the mixture to this batter and mix well.
5. Now take this in a oven proof vessel and bake for 30-40 minutes at a temperature of 180 degree Celsius.
6. The cake is ready to be served.