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.