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.