Food Recipes

JHINGA KALIMIRCH Prawns cooked in a black peppercorn flavoured gavy Preparation Time : 20 minutes Cooking Time : 20 minutes Servings : 4 INGREDIENTS Prawns (kolambi/jhinga), deveined 20 medium Black peppercorns 20 Onions 3 medium Ginger 3 inch piece Garlic 10 cloves Ghee 1/4 cup Green cardamoms 5 Cloves 8 Tomatoes, chopped 4 medium Cashewnuts 10 Mustard seeds 1/2 teaspoon Whole dry red chillies 5 Curry leaves 10 Salt to taste Red chilli powder 2 teaspoons Saffron (kesar) a few strands METHOD Wash prawns thoroughly under running water. Slice two onions and chop one. Grind ginger and garlic to a paste. Heat two tablespoons of ghee in pan. Add green cardamoms, cloves and half the crushed black peppercorns. When they change colour, add sliced onions and tomatoes. Saut for three to four minutes. Add one cup of water, cashewnuts and bring to a boil. Take off the heat, cool and puree in a blender. Heat the remaining ghee in a pan, add mustard seeds and whole red chillies. When the seeds splutter add curry leaves and chopped onions and saut till light brown. Add salt, remaining crushed black peppercorns, red chilli powder and saut. Add ginger-garlic paste and mix. Add prawns and saut for two to three minutes. Add the pureed gravy and check the seasoning. Add salt and simmer for two minutes. Before serving add saffron dissolved in a tablespoon of warm water. Serve hot.

MALWANI FISH CURRY A simple fish curry from Malvan Preparation Time : 20-25 minutes Cooking Time : 10-15 minutes Servings : 4 INGREDIENTS King fish (surmai) fillets 500 grams Cumin seeds 1 teaspoons Coriander seeds 2 teaspoons Whole dry red chillies 4-5 Salt to taste Turmeric powder 1/2 teaspoon Onions 2 medium Tomato, chopped 1 medium Tamarind pulp 1 1/2 tablespoons Coconut, scraped 3/4 cup Black peppercorns 6-8 Oil 3 tablespoons METHOD Wash and cut fish fillets into one inch sized cubes. Lightly roast cumin seeds and coriander seeds and grind them into a powder with dry red chillies. Apply salt, turmeric powder and the ground powder to the fish cubes and keep aside. Chop one onion. Soak tamarind in two tablespoons of water and squeeze to get pulp. Grind the other onion with coconut and black peppercorns into a coarse paste. Heat oil in a pan, add chopped onion and saut till lightly browned. Add tomato and saut till oil leaves the sides. Add the coconut paste and cook on high heat for a minute. Add two cups of water and bring the gravy to a boil. Add fish pieces and cook on medium heat for five to six minutes. Add tamarind pulp, adjust salt, stir and simmer for five minutes. Serve hot with steamed rice.

KERALA FISH CURRY A famous fish curry made in Kerala using coconut oil Preparation Time : 15-20 minutes Cooking Time : 20-30 minutes Servings : 4 INGREDIENTS Fish, cut into darnes 900 grams Salt to taste Turmeric powder 1/2 teaspoon Coconut oil 2 tablespoons Mustard seeds 1/2 teaspoon Curry leaves 15-20 Shallots, thinly sliced 12 Ginger, finely chopped 1 inch piece Garlic, crushed 5 cloves Fenugreek seeds (methi dana) 1/2 teaspoon Kodumpuli, shredded and soaked3 Red chilli powder , mixed with water to a paste4 teaspoons METHOD Sprinkle salt and a little turmeric powder over the fish pieces. Heat a chatti, add coconut oil. Add mustard seeds and when they splutter add curry leaves and shallots and saut till lightly browned. Add ginger and garlic and continue to saut. Crush the fenugreek seeds slightly and add. Saut for a minute then add the fish pieces and mix. Add the kodumpulli pieces along with the water and mix. Mix the remaining turmeric powder and red chilli powder in a little water and add it to the fish. Adjust salt and cover the chatti. Cook on medium heat till the fish is cooked and the oil surfaces. Serve hot with rice.

CHICKEN SATAY Super Thai snack with crunchy peanut sauce Preparation Time : 1 hour Cooking Time : 20 minutes Servings : 4 INGREDIENTS Fresh red chillies, chopped 1 Boneless chicken breasts 4 Oil 2 tablespoons Onion 1 medium

Cucumber 1 medium Salt to taste Soy sauce 2 tablespoons Thai fish sauce 2 teaspoons Lemon juice 1 teaspoon Garlic, crushed 4 cloves Ginger, crushed 1 inch piece Brown sugar 2 teaspoons Honey 2 teaspoons Peanut butter 6 tablespoons Oil 1 tablespoon Onion , chopped 1 small Ginger, crushed 1/2 inch piece Garlic, crushed 4 cloves Soy sauce 1 tablespoon Coconut milk 4 tablespoons Lemon juice 1 tablespoon Salt to taste Honey 1 tablespoon METHOD Slice each chicken breast into four long strips with a sharp knife. Take the chicken strips in a bowl. Add salt, soy sauce, Thai fish sauce, lemon juice and mix. Add garlic, ginger, brown sugar and honey and mix. Let it marinate for an hour preferably in the refrigerator. Heat oil in a griddle plate. Thread the marinated chicken strips onto satay sticks and place on the griddle plate. Pour some of the excess marinade over the chicken and cook. For the peanut sauce heat oil in a pan, add the onion and saut. Turn the satay stick on the griddle to cook the other side. Add ginger and garlic to the onion in the pan and continue to saut. Add soy sauce, peanut butter and two tablespoons of water. Mix and add coconut milk, lemon juice, salt and honey. Add fresh red chilli and mix. Take the peanut sauce off the heat. Cut the other onion into quarters and separate the layers. Cut the cucumber into cubes the same size as that of the onion layers. Thread the onion and cucumber pieces onto toothpicks. Serve the satay with the sauce and the vegetables immediately.

FISH TIKKA ACHARI Dont be surprised at the rate at which these are polished off the platter! Preparation Time : 40 min Cooking Time : 10 to 15 minutes Servings : 4 INGREDIENTS King fish (surmai) fillets, 2 inch pieces 2 (400 grams) Lemon juice 2 tablespoons Salt to taste Garlic paste 1 teaspoon Ginger paste 1 teaspoon Turmeric powder 1/2 teaspoon Kashmiri red chilli powder 2 teaspoons Mustard seeds , roasted 1 teaspoon Fennel seeds (saunf) 1 teaspoon Onion seeds (kalonji) 1 teaspoon Fenugreek seeds (methi dana) 1/2 teaspoon Black salt (kala namak) 1/2 teaspoon Mustard oil 2 tablespoons Yogurt, whisked 1 cup Butter, melted 4 tablespoons METHOD Place the fish fillets in a bowl; add the lemon juice, salt, garlic paste, ginger paste, turmeric powder and chilli powder and mix well. Heat a pan and dry-roast the mustard, fennel, onion and fenugreek seeds. Crush them along with the black salt with a mortar and pestle. Heat the mustard oil in a pan to smoking point. Set aside to cool. Add the yogurt to the fish along with the crushed spices and mix. Leave to stand for thirty minutes. Preheat the oven to 220C/440F/Gas 7. When the mustard oil cools completely, add it to the marinated fish and mix. Place the fish on a greased rack over a tray in the preheated oven. Cook, for ten to fifteen minutes or till done, basting with the butter once while cooking Serve hot.

BENGALI FISH CURRY A popular Bengali dish - fish cooked in mustard oil with ginger, garlic and mustard pastes Preparation Time : 40 mintues Cooking Time : 30 minutes Servings : 4 INGREDIENTS Rohu fish, 1/2 inch slices 8

Lemon juice 2 tablespoons Turmeric powder 1 teaspoon Salt to taste Mustard oil 4 tablespoons Mustard seeds 1 teaspoon Onion seeds (kalonji) 1 teaspoon Whole dry red chillies 4 Bay leaf 1 Ginger paste 2 teaspoons Garlic paste 2 teaspoons Onions, chopped 3 medium Mustard paste 1 teaspoon Red chilli powder 1 teaspoon Coriander powder 2 teaspoons Green chillies, slit 4 Fresh coriander leaves, chopped 2 tablespoons METHOD Marinate fish fillets with lemon juice, half a teaspoon of turmeric powder and salt. Set aside for thirty minutes.Heat two tablespoons of mustard oil in a pan and shallow fry fish pieces on both sides until slightly browned. Drain on absorbent paper and set aside. Heat remaining oil in the same pan, add mustard seeds, onion seeds, whole red chillies and bay leaf, cook for a few minutes till seeds crackle. Add ginger paste, garlic paste and cook again for a moment. Add chopped onions and cook until slightly brown in colour. Add mustard paste, red chilli powder, coriander powder and remaining turmeric powder. Stir and cook masala until oil starts separating. Add two cups of water and salt, bring to a boil and then add shallow fried fish. Add slit green chillies and cook on a low heat until fish is cooked and oil starts floating on top. Remove and garnish with chopped coriander leaves and serve hot with steamed rice.

GOAN FISH CURRY Delicious fish curry cooked the Goan way. Preparation Time : 15 minutes Cooking Time : 20 minutes

Servings : 4 INGREDIENTS Pomfret 2 Cumin seeds 2 teaspoons Coriander paste 2 tablespoons Whole dry red chillies 6 Coconut, scraped 1/2 cup Ginger, chopped 2 inch piece Garlic, chopped 15 cloves Tamarind 1 lemon sized ball Oil 2 tablespoons Onion , chopped 1 small Green chillies, slit 2 Tomato, chopped 1 small Salt to taste Malt vinegar 1 tablespoon METHOD Clean, wash and cut each fish into five to six pieces. Dry roast cumin seeds, coriander seeds and whole red chillies. Make a fine paste of all the roasted spices along with coconut, ginger, garlic and tamarind. Heat oil in a pan. Add onion and saut till golden brown. Add green chillies and tomato. Cook on medium heat for three minutes. Stir constantly. Add the paste and one and a half cups of water. Bring to a boil. Add fish pieces and salt. Cook on low heat for about five minutes or till fish is just done. Stir in vinegar and serve hot with steamed rice.

MALVANI FISH CURRY A simple fish curry from Malvan. Preparation Time : 10-15 minutes Cooking Time : 25-30 minutes Servings : 4 INGREDIENTS King fish (surmai) fillets, cut into 1-inch cubes 500 grams Cumin seeds 1 teaspoon Coriander seeds 2 teaspoons Dried red chillies 4-5

Turmeric powder a pinch Salt to taste Onions 2 medium Coconut, scraped 3/4 cup Black peppercorns 6-8 Oil 3 tablespoons Tomato, finely chopped 1 medium Tamarind pulp 1 tablespoon METHOD Lightly roast cumin seeds and coriander seeds and grind them into a powder with dry red chillies. Apply salt, turmeric powder and the ground powder to the fish cubes and keep aside. Chop one onion. Soak tamarind in two tablespoons of water and squeeze to get pulp. Grind the other onion with coconut and black peppercorns into a coarse paste. Heat oil in a pan, add chopped onion and saut till lightly browned. Add tomato and saut till oil leaves the sides. Add the coconut paste and cook on high heat for a minute. Add two cups of water and bring the gravy to a boil. Add fish pieces and cook on medium heat for five to six minutes. Add tamarind pulp, adjust salt, stir and simmer for five minutes. Serve hot with steamed rice.

POT PIE PIZZA 1 recipe Basic Pizza Dough, ready to use 4 teaspoons olive oil 1 pound uncooked ground beef or sweet or hot Italian sausage meat (removed from casings and crumbled) 1 medium-sized sweet onion, peeled and chopped 1 medium-sized sweet green pepper, seeded and chopped 2 garlic cloves, peeled, crushed, and chopped 1 (28-ounce) can whole tomatoes, roughly crushed 3 ounces canned tomato paste 1 teaspoon dried oregano or dried basil 2 tablespoons minced fresh Italian parsley leaves Salt and freshly ground black pepper to taste 1/2 pound mozzarella, thinly sliced Vegetable oil for bowls Prepare a recipe for pizza dough and let it rise in the refrigerator for 1-1/2 hours. Preheat the oven to 500 degrees for 60 minutes. Prepare the sauce while the dough is rising.

Heat to teaspoons of the olive oil in a medium-sized non-aluminum saucepan. Add the meat and cook it until it is no longer pink. Remove the meat and Drain off the fat. Heat the to remaining teaspoons of olive oil in the same saucepan and saut the onion and green pepper until the onion is just translucent. Stir in the garlic and cook for 1 minute. Add the sauted meat, tomatoes, tomato paste, oregano, parsley, and salt and pepper. Stir and simmer, uncovered, for 45 to 60 minutes. Stir from time to time to prevent burning. 7. Oil 4 1- to 1-1/2-cup ovenproof bowls, inside and out. Oil a baking sheet. Spoon the cooked sauce into each bowl, leaving at least 1/2 inch of space at the top of each bowl. Lay the mozzarella over the sauce in each bowl. Remove the dough from the refrigerator, punch it down, and divide it into 4 pieces. Roll each piece out with a rolling pin until it is just large enough to hang over the bowl's edge by 2 inches. Set the bowls on the oiled baking sheet and bake for 15 to 20 minutes. The dough is done when the crust is golden brown and sounds hollow when tapped. To serve, put a dinner plate on top of the dough, and with oven mitts protecting your hands, quickly invert the pie. Loosen the dough all around the edge with a knife before removing the bowl. The pies can also be served in their bowls without inverting them. Let each person break through the crust to get to the filling-just as they would with another type of pie. NOTE: The dough is refrigerator risen so that it will be stiff when it is rolled out. When the dough is too soft, it can slip and expand too much on the bowl.

PIZZA POT PIES

Pizza Pot Pies (recipe makes 4) Pizza sauce (my recipe below) 4 oz. shredded mozarella cheese 1 oz grated Parmesan cheese 1 sheet frozen puff pastry, 12" square Pre-cooked toppings which may include green pepper, Italian sausage, sauteed garlicky mushrooms, onions, pepperoni, pineapple, ham, etc... Barrett's Pizza Sauce: 2 tablespoons olive oil 1/2 large or 1 medium white onion, diced 3 cloves garlic, minced finely 2 28 oz. cans organic tomatoes (crushed or whole) 1 6 oz. can tomato paste 1/2 cup red wine 1 tablespoon dried oregano 2 bay leafs salt and pepper to taste

About 30 minutes before you start cooking, take the puff pastry out of the freezer and leave at room temperature. I prepped the ingredients as the sauce was simmering. I don't get too specific on the toppings, because everyone likes their pizza a little different. We had three different types of pizza pot pies, including one sausage with mushroom, one pineapple with onion, and two green pepper and mushroom. The key is to pre-cook the toppings, browning the sausage, sauteeing the green pepper with a little onion and garlic, perhaps, mincing the pineapple, so that when you are ready to put the pies together you can let each person customize their dish to their personal preference. To get the sauce started, heat two tablespoons of olive oil in a large saucepan. When hot, add the onion and garlic and sautee until the onions start to go translucent. Add the tomatoes and paste and stir well. Using a potato masher, mash the tomatoes until you get a nice chunky sauce consistency. It will seem too watery but we'll cook it down. Add red wine and stir. Add the oregano and bay leaf and a little salt and pepper. Taste and adjust salt and pepper. Prop up a lid on the saucepan with a wooden spoon to let steam excape. Stir the sauce every few minutes, scraping the bottom with the wooden spoon to ensure no burining occurs. Propping the lid up lets steam and water escape from the sauce, letting it thicken. Reduce heat and cook over medium heat until the sauce has reduced by 1/3 and is much thicker and more like pizza sauce consistency. Prep your toppings while the sauce reduces, but don't forget to stir the sauce every few minutes. It may take 20 minutes to 45 minutes to reduce, depending on your tomatoes. Whent the sauce has reduced, taste it, adjust the seasonings, remove the bay leaves, turn the oven on to 375 F, and prepare to assemble the pot pies. In four individually-sized oven-safe bowls, place a big handful of mozarella cheese - about 1 oz. per bowl. Add a ladleful of sauce, leaving room for toppings. Add toppings as you desire. The classic combination would be sausage, mushrooms, fresh onions, and green pepper, but fit your tastes. Stir the ingredients lightly, and if there is room, add a little more sauce. Repeat with three other bowls. Flour a work surface lightly. Roll out the puff pastry, and cut it into 4 individual squares. Place a square on top of each bowl, covering it completely. Put a little bit of the distinguishing toppings in the center of each crust so you know which pie is which later, and sprinkle 1/4 oz of grated parmesan on top of the crust. Place the bowls on a large cookie sheet, and bake in the middle of the 375 oven for 23-30 minutes until the puff pastry crust is golden brown. Bring the bowls to the table along with a big plate for each person. To serve - using oven mitts or other protection to handle the bowls, press a plate upside down on top of a bowl. Turn the bowl upside down and invert the contents of the bowl onto the plate. Remove the bowl. The crust will now be on the bottom and the toppings on top. Makes for a great presentation. Serve with a green salad.

LASAGNE ALLA BOLOGNESE

A dish made by layering lasagna noodles with a filling of cheese and bolognese meat sauce, then baked until bubbly and golden-brown.

Preparation Time : 30-40 minutes

Cooking Time : 15-20 minutes

Servings : 4

INGREDIENTS

Lasagne sheets 12 Olive oil 2 tablespoons FOR BOLOGNESE SAUCE Mutton mince (keema) 2 cups Olive oil 2 tablespoons Onion 1 medium Celery, chopped 2 inch stalk Garlic, chopped 2-3 cloves Carrot, chopped 1 medium Salt to taste

Black peppercorns, crushed 3-4 Tomato concasse 2 cups Tomato puree 4-5 tablespoons Cheese sauce 1 cup Processed cheese, grated 1/2 cup

METHOD Bring plenty of water to a boil in a large pan and stir in the olive oil. Add the lasagne sheets and cook till al dente (cooked, but still firm to the bite). Drain and refresh in cold water. Drain again and set aside to cool. 2 Preheat the oven to 180C. 3 To make the sauce, heat the olive oil in a pan. Add the onion and celery and saut for a few minutes. Add the garlic and continue to saut for a few seconds. Add the carrot and mutton mince and continue to saut over high heat for three to four minutes. Lower heat, add half a cup of water and simmer till mince is tender. Stir in salt and crushed peppercorns, tomato concasse and tomato pure and mix well. Line the base of an ovenproof dish with a few cooked lasagne sheets. Top with some of the Bolognese sauce. Repeat layers ending with lasagne. Pour the cheese sauce over and sprinkle the top with grated cheese. Bake for about fifteen to twenty minutes. Serve hot.

CHICKEN CURRY WITH HOLY BASIL AND PEANUTSThai chicken preparation with basil and peanuts

Preparation Time : 15 minutes


Servings : 4

INGREDIENTS

Boneless chicken , 1 1/2 inch pieces 600 grams Basil leaves 10-15 Roasted peanuts, ground 1 tablespoon Oil 1 tablespoon Shallots 10-12 Kaffir lime leaves, torn 4 Coconut cream 2 cups Brown sugar 1 tablespoon Fish sauce 2 tablespoons Salt to taste Roasted peanuts, crushed 2 tablespoons Fresh red chillies, cut into thin strips 2 Lemon juice 1 tablespoon Whole dry red chillies 6-10 Galangal, chopped 1 tablespoon

Lemon grass, chopped 2 tablespoons Kaffir lime zest, grated 1 teaspoon Coriander roots, chopped 1 teaspoon Red shallot, chopped 3 tablespoons Garlic, chopped 30 cloves White peppercorns 10 Coriander seeds, roasted 1/2 teaspoon Cumin seeds, roasted 1/4 teaspoon Mace 1 blade

METHOD Grind whole dry red chillies, salt, galangal, lemon grass, kaffir lime zest, coriander root, red shallot, garlic, white peppercorns, coriander seeds, cumin seeds and mace till smooth.Heat oil in a deep pan. Add shallots and saut. Add the ground paste and continue to saut for three to four minutes. Add chicken and Kaffir lime leaves and mix. Add coconut cream or thick coconut milk and mix. Add brown sugar, fish sauce and salt and stir. Add crushed peanuts, basil leaves, fresh red chillies and lemon juice. Stir and cook till the chicken is done. Serve hot with fragrant Thai rice.

MALPUAMilk based sweet, shallow fried pancakes

Preparation Time : 20 - 25 minutes

Cooking Time : 15 - 20 minutes

Servings : 4

INGREDIENTS

Milk 1 1/2 litres Mawa (khoya), grated 50 grams Refined flour (maida) 3 tablespoons Green cardamom powder 1/2 teaspoon Ghee for shallow frying For sugar syrup Sugar 2 cups Saffron (kesar) a few strands For garnishing Pistachios, chopped 15 - 20

METHOD Boil milk in a heavy-bottomed pan. Reduce heat and simmer till it is reduced and reaches a coating consistency. Add grated mawa and mix well. Bring it to room temperature. Reserve two tablespoons of sugar and form one-string sugar syrup with the rest of the sugar and two cups of water. Dissolve saffron in a teaspoon of hot milk. Add it to the sugar syrup. Add refined flour, green cardamom powder and the reserved sugar to the reduced milk. Mix well and make a batter of pouring consistency using a little milk if required. Heat sufficient ghee in a wide mouthed flat-bottomed kadai. Pour a ladle full of batter to form a pancake. Cook on slow to medium heat. Turn it over when it starts to colour slightly. When both sides are

done, drain and immerse in the sugar syrup. Garnish with pistachios and serve hot.

PANEER ROLLS



Servings : 4

INGREDIENTS

Cottage cheese (paneer) 250 grams Potatoes 2 large Green chillies, chopped 4 Fresh coriander leaves, chopped 3 tablespoons Red chilli powder 1/2 teaspoon Garam masala powder 1 teaspoon Chaat masala 1 teaspoon Salt to taste

Raisins 1 tablespoon Oil to fry Eggs 2 Refined flour (maida) 4 tablespoons Bread crumbs 1 cup

METHOD Grate the paneer. Peel and mash the boiled potatoes. Mix together paneer, potatoes, chopped green chillies, chopped coriander leaves, red chilli powder, garam masala powder, chaat masala, salt and raisins. Soak raisins in warm water for some time before use.Heat oil in a kadai. Make cylindrical shaped croquettes. Beat the egg. Roll the croquettes in refined flour then dip in egg, roll in the bread crumbs. For vegetarians, mix maida with water and dip the croquettes in this mixture. Deep fry in hot oil till golden brown.Recipe Tip : Deep fried croquettes made up of cottage cheese and potatoes.

PANEER MAKHNIPaneer cubes cooked in basic makhani gravy.



Servings : 4

INGREDIENTS

Cottage cheese (paneer) 200 grams Oil 4 teaspoons Green cardamoms 4 Cloves 6 Cinnamon 2 inch stick Garlic, crushed 7-8 cloves Ginger, chopped 1 1/2 inch piece Green chillies, chopped 2 Fresh tomato puree 3 cups Salt to taste Kashmiri red chilli powder 1 1/2 teaspoons Fresh coriander leaves, chopped 3 tablespoons Garam masala powder 1 teaspoon Dried fenugreek leaves (kasoori methi) 1 teaspoon

Honey 2 tablespoons Skimmed milk 1/4 cup

METHOD Cut the paneer into two thick slices. Heat two teaspoons oil in a non-stick pan. Add green cardamoms, cloves, cinnamon, garlic and ginger and saut till fragrant. Add green chillies and continue to saut. Cook tomato puree in another non-stick pan with salt till it reduces slightly. Add this to the ginger-garlic masala and cook. Heat the remaining oil in a grill pan and place the paneer slices on it. Sprinkle some salt and red chilli powder and grill, turning sides once, till both the sides are golden. Add coriander leaves to the tomato gravy and mix. Add salt, remaining red chilli powder, garam masala powder, kasoori methi and honey and mix well. Once the paneer pieces are well grilled, take them off the pan and cut into cubes. Add these cubes to the gravy and mix. Just before serving add milk and mix. Serve hot with chapatti.

DUM PANEER KALIMIRCHCottage cheese flavoured with black peppercorns, slow cooked in an earthen pot



Servings : 4

INGREDIENTS

Cottage cheese (paneer), 1 inch cubes 400 grams Ginger 1 inch piece

Garlic 4-5 cloves Green chillies 2-3 Oil to deep fry Onions, sliced thinly 2 medium Ghee 2 tablespoons Bay leaves 2 Cinnamon 1 inch stick Green cardamoms 3-4 Cloves 3-4 Yogurt, whisked 1 cup Coriander powder 2 tablespoons Cumin powder 1 teaspoon Salt to taste Fresh coriander leaves, finely chopped 2 tablespoons Fresh mint leaves, chopped 1 tablespoon Fresh cream 1/2 cup

Black peppercorns, crushed 1 tablespoon Garam masala powder 1 teaspoon

METHOD C. Heat pure ghee in a narrow mouthed handi, add bay leaves, cinnamon, green cardamoms and cloves. Stir-fry briefly. Add ginger-garlic-green chilli paste and saut on high heat for half a minute. Add the brown onion paste, whisked yogurt, coriander powder, cumin powder and salt to taste. Stir well, add one cup of water and cook on high heat, stirring frequently, till the gravy starts boiling. Add paneer pieces, chopped coriander and mint leaves. Stir in the fresh cream and crushed black peppercorns. Sprinkle garam masala powder. Cover the handi with a tight-fitting lid and seal using whole-wheat dough (atta) or alternatively, seal tightly with aluminum foil. Place sealed handi in the preheated oven and cook for ten to fifteen minutes. Open the handi just before serving and serve immediately.Grind ginger, garlic and green chillies to a fine paste. Heat oil in a kadai and deep fry onions till golden brown. Drain and place on absorbent paper and cool. Grind the fried onions with two tablespoons of water to a smooth paste. Preheat oven to 180Recipe Tip : Just before sealing, transfer the paneer to four single portion copper handi and proceed as above. Each guest opens his handi at the dining table and enjoys the delicate fragrance of dum cooking.

BESAN KE SHAHI GATTEGram flour dumplings in rich yogurt gravy



Servings : 4

INGREDIENTS

Gram flour (besan) 2 cups Yogurt, whisked

1 1/2 cups Ginger, chopped 1/2 inch piece Salt to taste Soda bicarbonate 1/4 teaspoon Mawa (khoya) 100 grams Cottage cheese (paneer) 100 grams Green chillies, chopped 2 Oil 2 tablespoons Cumin seeds 1 teaspoon Red chilli powder 1 tablespoon Coriander powder 2 tablespoons Asafoetida a pinch Turmeric powder 1 teaspoon Tomato paste 1 cup Garam masala powder 1/2 teaspoon

METHOD Mix gram flour with half a cup of yogurt, ginger, salt, soda, and enough water to make a hard dough. Knead well and set aside. Grate mawa and paneer. Add green chillies and salt. Mix well. Divide gram

flour dough into marble sized portions and stuff mawa-paneer mixture into them. Give a cylindrical shape. Boil these stuffed gatte in three cups of salted water for ten to fifteen minutes. Drain and set aside. At this stage they can be fried too. For preparing gravy, heat oil, add cumin seeds, brown them and then add red chilli powder, coriander powder, asafoetida and turmeric powder. Cook until oil starts separating. Add tomato paste. Lower heat and add remaining yogurt, stirring continuously. Adjust salt, add garam masala powder and half a cup of water if the gravy is too thick. Add gatte and continue to cook until gravy thickens. Serve hot.

TIRAMISUIt takes only a few essentials to get one of the most popular Italian desserts right. When literally translated it means pick me up or to put it in a better way make me happier!



Servings : 4

INGREDIENTS

Chocolate sponge cake 12 slices Unflavoured gelatine 1/2 tablespoon Thick cream 1 cup Powdered sugar 1/2 cup Egg yolks 3 Sugar

1/4 cup Instant coffee powder 2 tablespoons + 2 teaspoons Mascarpone cheese 3/4 cup Chocolate curls to decorate

METHOD Cut each slice of cake in half. Dissolve the gelatine in three tablespoons of hot water. Whip the cream with powdered sugar till stiff and set aside. Whip the egg yolks with sugar and one tablespoon of water in a double boiler, or in a heatproof bowl over a pan of simmering water, till the mixture forms thick ribbons. Set aside to cool. Mix two tablespoons of instant coffee powder in half a cup of water and soak the chocolate sponge fingers in this solution. Arrange half the sponge fingers in a layer at the base of a spring form tin. Mix two teaspoons of instant coffee powder in one teaspoon of water. Add this along with mascarpone cheese and gelatine to the egg mixture and mix well. Fold in the whipped cream. Pour half the mixture over the chocolate fingers. Arrange the remaining chocolate fingers over the cheese mixture and top with the remaining mixture and level the top. Place it in the refrigerator till set. Remove from the tin, cut into wedges and serve chilled, decorated with chocolate curls.

KHAAS SEEKHChicken seekhs with paneer and cheese



Servings : 4

INGREDIENTS

Cottage cheese (paneer), grated 1 cup

Processed cheese, grated 1/2 cup Chicken mince 600 grams Green cardamom powder 1 1/2 teaspoons Garam masala powder 1 tablespoon Fresh mint leaves, chopped 1 tablespoon Mawa (khoya), grated 1/2 cup Egg 1 Salt to taste White pepper powder 1 teaspoon Oil to shallow fry Chaat masala 1 teaspoon

METHOD Soak the satay sticks in water for a while. Take grated paneer, processed cheese, half the cardamom powder, half the garam masala powder, mint leaves and mix mashing with your hands. Take a portion of this mixture and place on a satay stick and press it around the stick till it is a thin layer. Press the ends firmly. In another bowl mix grated khoya, chicken kheema and mix. Break an egg and add. Add salt, remaining cardamom powder, white pepper powder and remaining garam masala powder and mix well. Take a portion of this mixture and spread it over the paneer mixture. Similarly prepare the other seekhs. You can keep the seekhs in the refrigerator for some time before frying. Heat sufficient oil in a pan and place the seekhs on it and shallow fry. Turn the sticks when one side is done so that the other side gets cooked similarly. Serve hot sprinkled with chaat masala.

KHATTE MEETHE VEGETABLE SEEKHSTangy, Sweet vegetable skewers cooked on tawa.



Servings : 4

INGREDIENTS

Potato, boiled and mashed 1 medium Carrot, boiled and mashed 1 medium Green peas, boiled and mashed 1/2 cup Cottage cheese (paneer), grated 300 grams Ginger paste 1 inch piece Dry mango powder (amchur) 1 teaspoon Chaat masala 2 teaspoons Red chilli powder 1 teaspoon Green chillies, chopped 2

Fresh coriander leaves, chopped 2 tablespoons Mango chutney 3 tablespoons Butter 2 tablespoons Roasted chana dal powder 3 tablespoons Salt to taste Oil to shallow fry

METHOD Take potato, carrot, peas, paneer, ginger paste, amchur, chaat masala, red chilli powder, green chillies, coriander leaves, mango chutney (or jam), butter, roasted chana powder and salt to taste in a bowl. Mix well using your hands. Divide into sixteen equal portions. Take each portion and spread it around a skewer in a cylindrical shape. Heat a tawa, add a little oil on it and place the skewers on it. Cook, rotating the skewers from time to time so that the kabab gets cooked evenly from all sides, to a golden brown. Serve hot with chutney of your choice.

PANEER AUR PUDINA NAANPaneer-pudina stuffed naan tandoori style.

Preparation Time : 1 1/2 hours


Servings : 4

INGREDIENTS

Refined flour (maida) rotis 4 cups Baking powder 1 teaspoon Soda bicarbonate 1/2 teaspoon Salt to taste Sugar 2 teaspoons Egg 1 Milk 1 cup Yogurt 2 tablespoons Oil 2 tablespoons Onion seeds (kalonji) 2 teaspoons Butter as required Stuffing Cottage cheese (paneer), grated 800 grams Oil 3 tablespoons Cumin seeds 2 teaspoons Onions 2 medium Green chillies, chopped

4 Coriander and mint chutney 1/2 cup Salt to taste

METHOD Sieve refined flour with baking powder, soda bicarbonate and salt into a deep bowl. Add sugar, egg, milk, yogurt and sufficient water and knead into a medium soft dough. Apply oil. Cover with a damp muslin cloth and set aside for one hour. For the stuffing heat oil in a pan. Add cumin seeds. When they begin to change colour add onions and green chillies and saut on medium heat for a minute. Add Coriander and Mint Chutney and continue to saut for another minute. Add grated paneer and salt, toss well and transfer onto a plate to cool. Divide into eight equal portions. Knead the dough again and divide it into eight equal portions. Make round balls and dust them with flour. Flatten each ball and shape them into four- inch discs using a rolling pin. Place one portion of paneer mixture on the disc, gather the edges together and shape into a ball again. Sprinkle one fourth teaspoon of kalonji, press lightly and roll out into a seven-inch diameter disc using a rolling pin. Similarly make the remaining naans. Heat a pressure cooker. Rub a wet hand on one side of the naan, gently stick the dampened side to the inner wall of the pressure cooker. Take care to apply enough water while sticking the naan. Place the cooker over the flame upside down so that the open end is towards the flame. Cook on high heat for two to three minutes then reduce the heat and cook for two to three minutes more. Straighten the cooker and gently dislodge the naan from the cooker wall. Cut into quarters and serve hot with a dollop of butter.

PANEER KOLIWADAPaneer dipped in batter mixed with spices and fried in oil to make a delightful starter



Servings : 4

INGREDIENTS

Cottage cheese (paneer) 300 grams Gram flour (besan) 1/2 cup Cumin powder 1/2 teaspoon Kashmiri red chilli powder 2 teaspoons Salt to taste Ginger paste 1 tablespoon Garlic paste 1 tablespoon Yogurt 2 tablespoons Lemon juice 2 tablespoons Oil for deep-frying Chaat masala 1/4 teaspoon

METHOD Cut the paneer into three inches by half inch by half inch fingers. Prepare a thick batter with besan, cumin powder, red chilli powder, salt, ginger paste, garlic paste, yogurt and lemon juice with a little water if necessary. Marinate the paneer pieces in this batter for half an hour. Heat sufficient oil in a kadai and deep-fry the paneer pieces till crisp on the outside. Drain on absorbent paper. Serve hot sprinkled with chaat masala.Recipe Tip : To make Paneer Koliwada extra crisp, add a tablespoon of cornflour to the batter.

PANEER ROLLS



Servings : 4

INGREDIENTS

Cottage cheese (paneer) 250 grams Potatoes 2 large Green chillies, chopped 4 Fresh coriander leaves, chopped 3 tablespoons Red chilli powder 1/2 teaspoon

Garam masala powder 1 teaspoon Chaat masala 1 teaspoon Salt to taste Raisins 1 tablespoon Oil to fry Eggs 2 Refined flour (maida) 4 tablespoons Bread crumbs 1 cup

METHOD Grate the paneer. Peel and mash the boiled potatoes. Mix together paneer, potatoes, chopped green chillies, chopped coriander leaves, red chilli powder, garam masala powder, chaat masala, salt and raisins. Soak raisins in warm water for some time before use.Heat oil in a kadai. Make cylindrical shaped croquettes. Beat the egg. Roll the croquettes in refined flour then dip in egg, roll in the bread crumbs. For vegetarians, mix maida with water and dip the croquettes in this mixture. Deep fry in hot oil till golden brown.Recipe Tip : Deep fried croquettes made up of cottage cheese and potatoes.

STUFFED CHILLI LABABDARLarge green chillies stuffed with paneer mixture and cooked in spicy, tangy tomato gravy



Servings : 4

INGREDIENTS

Green chillies 8 large Potatoes, boiled and grated 4 medium Cottage cheese (paneer), grated 1/2 cup Salt to taste Red chilli powder 1 1/2 teaspoons Garam masala powder 1 teaspoon Gram flour (besan) 1 1/2 cup Chaat masala 1 teaspoon Baking powder 1/4 teaspoon Oil 2 tablespoons + to deep fry Garlic paste 1 tablespoon Ginger paste 1 tablespoon

Tomato puree 1 cup Green chillies, chopped 2 Fresh coriander leaves, chopped 1 tablespoon Kasoori methi , crushed 1 teaspoon Honey 1 tablespoon Fresh cream 1/2 cup

METHOD Slit the green chillies and remove the seeds. Place grated potatoes in a bowl. Add paneer, salt, half a teaspoon of red chilli powder and half the garam masala powder and mix well. Stuff the green chillies with this mixture, pressing some of it onto the surface of the chillies as well. Mix together gram flour, salt, half a teaspoon of red chilli powder, chaat masala powder, baking powder and sufficient water in a deep bowl and whisk till smooth. Heat sufficient oil in a kadai. Dip the stuffed chillies in the gram flour batter and deep-fry till golden. Drain on absorbent paper and place in a warm oven. For the gravy, heat two tablespoons of oil in a pan. Add garlic paste and ginger paste and saut for a few seconds. Add tomato pure and saut for five minutes. Add one cup of water and mix well. Add green chillies, salt, remaining red chilli powder and remaining garam masala powder and mix well. Bring the mixture to a boil and add coriander leaves. Mix well. Add kasoori methi and stir in the honey and fresh cream. Mix well again. Cut each fried stuffed chilli into three or four pieces. Spoon the gravy into a serving platter, arrange the stuffed chillies on it and serve hot.

PANEER LIFAFAgood paneer stuffed paratha in a shape of a lifafa

Preparation Time : 1 hour

Cooking Time : 1 hour

Servings : 4

INGREDIENTS

Whole wheat flour (atta) 2 cups Refined flour (maida) 2 cups Salt 1/2 teaspoon Ghee 2 tablespoons + to shallow fry Milk as required Cottage cheese (paneer), cubed 300 grams Chaat masala 1 teaspoon Onions, chopped 2 small Fresh mint leaves, shredded 8-10 Roasted cumin powder 1 teaspoon Red chilli powder 1/2 teaspoon Coriander and mint chutney 1/2 cup

METHOD Mix both flours, add salt and rub in two tablespoons of ghee. Knead into a soft dough using milk. Cover and set aside with half an hour. Sprinkle half a teaspoon of chaat masala on the paneer pieces and set aside. Mix together onions, mint leaves, remaining chaat masala, roasted cumin powder, red chilli powder, and one tablespoon of coriander and mint chutney. Set aside. Divide dough into eight portions and shape into balls. Roll out each one to a seven inch round. Lightly roast these rotis on both sides on a hot tawa. Apply one tablespoon of chutney on the border of each roti. Sprinkle a portion of the onion mixture evenly in the center. Place two or three cubes of paneer on this. Now fold the roti from all four sides in order to make an envelope. Cook envelopes on a non stick frying pan, using a little ghee, till both sides are golden brown. Cut into wedges and serve hot, preferably with raita.

LEMON RICEA tangy rice made from lemon.



Servings : 4

INGREDIENTS

Rice, boiled 1 1/2 cups Lemon juice 3 tablespoons Oil 2 tablespoons

Mustard seeds 1/2 teaspoon Asafoetida a pinch Fenugreek seeds (methi dana) 1/2 teaspoon Split black gram skinless (dhuli urad dal) 1 tablespoon Curry leaves 10-12 Whole dry red chillies, broken 2 Turmeric powder 1/2 teaspoon Peanuts 1/2 cup Salt to taste Coconut, scraped 2 tablespoons

METHOD Heat oil in a kadai. Add mustard seeds, hing, methi, urad dal and saut till the dal turns golden. Add curry leaves, broken red chillies, turmeric powder and peanuts and continue to saut. Add rice and salt and mix. Add lemon juice and mix well. Cook on low heat till the rice gets heated through. Garnish with coconut and serve hot.Recipe Tip : You can use either roasted or fried peanuts in this recipe.

GOAN FISH CURRY WITH RED RICEA Goan speciality fish served with red rice.



Servings : 4

INGREDIENTS

Pomfret (400 grams each) or any flat fish 2 medium Oil 2 tablespoons Onion , chopped 1 small Green chillies, slit and halved 2 Salt to taste Malt vinegar 1 tablespoon For paste Cumin seeds 2 teaspoons Coriander seeds 2 tablespoons Whole dry red chillies 6 Coconut, scraped 1/2 cup Ginger, chopped

2 inch piece Garlic, chopped 15 cloves Tamarind pulp 2 tablespoons

METHOD Clean, wash and cut each fish into five to six pieces. Dry roast cumin seeds, coriander seeds and whole dry red chillies. Make a fine paste of all the roasted spices along with scraped coconut, ginger, garlic and tamarind with a little water. Apply half of the ground paste to fish. Heat oil in a pan. Add onions and saut till golden brown. Add green chillies and cook on medium heat for three minutes. Stir constantly. Add the remaining ground paste and stir well. Saut for five minutes till a nice aroma is given out. Add one and a half cups of water. Bring to a boil and then add the marinated fish pieces and salt. Cook on low heat for about five minutes or till fish is just done. Stir in vinegar and serve hot with red rice.

MALWANI FISH CURRYA simple fish curry from Malvan



Servings : 4

INGREDIENTS

King fish (surmai) fillets 500 grams Cumin seeds 1 teaspoons

Coriander seeds 2 teaspoons Whole dry red chillies 4-5 Salt to taste Turmeric powder 1/2 teaspoon Onions 2 medium Tomato, chopped 1 medium Tamarind pulp 1 1/2 tablespoons Coconut, scraped 3/4 cup Black peppercorns 6-8 Oil 3 tablespoons

METHOD Wash and cut fish fillets into one inch sized cubes. Lightly roast cumin seeds and coriander seeds and grind them into a powder with dry red chillies. Apply salt, turmeric powder and the ground powder to the fish cubes and keep aside. Chop one onion. Soak tamarind in two tablespoons of water and squeeze to get pulp. Grind the other onion with coconut and black peppercorns into a coarse paste. Heat oil in a pan, add chopped onion and saut till lightly browned. Add tomato and saut till oil leaves the sides. Add the coconut paste and cook on high heat for a minute. Add two cups of water and bring the gravy to a boil. Add fish pieces and cook on medium heat for five to six minutes. Add tamarind pulp, adjust salt, stir and simmer for five minutes. Serve hot with steamed rice.

HYDERABADI BIRYANIRich rice non vegetarian preparation from cuisine of Hyderabad

Preparation Time : 2 hrs

Cooking Time : 40-45 mins

Servings : 4

INGREDIENTS

Mutton, a mix of chops,marrowbone and shoulder pieces 500 grams Basmati rice 1 1/2 cups Salt Bay leaves 2 Green cardamoms 10 Black peppercorns 25-30 Cinnamon 3 inch stick Oil 1 tablespoon + to deep fry Onions, sliced 5 large Caraway seeds (shahi jeera) 1/2 teaspoon Cloves

10 Ginger paste 1 tablespoon Garlic paste 1 tablespoon Red chilli powder 1 tablespoon Yogurt 1 cup Fresh coriander leaves, torn 2 tablespoons Fresh mint leaves, torn 2 tablespoons Pure ghee 4 tablespoons Black cardamoms 2 Saffron (kesar), mix in 1/4 cup milk a few strands

METHOD Heat five to six cups of water in a deep pan. Add drained rice, salt, bay leaves, five green cardamoms, seven to eight black peppercorns, one cinnamon stick and cook till three fourth done. Drain and set aside. Heat sufficient oil in a kadai and deep-fry half the onion slices till golden. Drain and place on an absorbent paper. Grind caraway seeds, one cinnamon stick, remaining black peppercorns, cloves and remaining green cardamoms to a fine powder and set aside. Take mutton pieces in a bowl. Add ginger paste, garlic paste and salt and mix. Add the spice powder, red chilli powder, half the fried onions crushed, yogurt, coriander leaves, half of the mint leaves and one tablespoon oil and mix. Let it marinate for about two hours in the refrigerator. Heat two tablespoons ghee in a pan, remaining cinnamon and black cardamoms and saut till fragrant. Add remaining onions and saut till light golden. Add marinated mutton, stir and cook on high heat for three to four minutes. Cover, reduce heat and cook till almost done. Heat the remaining ghee in a thick-bottomed pan. Spread half the rice in a layer. Spread the mutton over the rice. Sprinkle remaining torn mint leaves. Spread the remaining rice. Sprinkle saffron milk. Cover and cook under dum till done. Serve hot with a raita of your choice.

YAKHNI PULAOMutton and rice spiced with fennel and ginger.



Servings : 4

INGREDIENTS

Mutton, 1 inch pieces 1/2 kilogram Basmati rice 1 1/2 cups Salt to taste Fennel seed (saunf) powder 1 tablespoon Dry ginger powder (soonth) 1/2 tablespoon Cloves 3-4 Black peppercorns 2-3 Cinnamon

2 inch stick Bay leaf 1 Green cardamom powder 1/4 teaspoon Ghee 4 tablespoons Caraway seeds (shahi jeera) 1 1/2 teaspoons Asafoetida a pinch Green chillies , stemmed 3 Mutton stock 3 cups Yogurt 1 cup

METHOD Soak rice in three cups of water for half an hour. Drain and set aside. Mix mutton with salt, fennel powder, dry ginger powder, cloves, black peppercorns, cinnamon, bay leaves and green cardamom powder. Leave to marinate for about half an hour. Heat ghee in a pan. Add caraway seeds and asafoetida, saut for a few seconds. Add the marinated mutton and saut for two to three minutes. Add salt and whole green chillies. Add mutton stock and bring to a boil. Cover and simmer for ten minutes, stirring occasionally. In another vessel whisk yogurt till smooth and add it to the mutton little by little stirring all the time so that the gravy is uniform. Add drained rice and mix well. Cook on high heat. When the mixture comes to a boil, reduce heat and cook till both mutton and rice are done. Serve hot.

KACCHI BIRYANIMutton biryani.



Servings : 4

INGREDIENTS

Mutton, 1 inch cubes 350 grams Basmati rice 1 cup Onions 4 large Yogurt 1/2 cup Ginger paste 2 teaspoons Garlic paste 2 teaspoons Turmeric powder 3/4 teaspoon Red chilli powder 1 tablespoon Coriander powder 1 tablespoon Salt to taste Ghee 6 tablespoons

Green cardamoms 3 Black cardamoms 3 Cloves 4 Cinnamon 1 1/2 inch stick Bay leaves 2 Star anise 2 Cumin seeds 1 1/2 teaspoons Green chillies, sliced 6-7 Tomatoes, chopped 4 medium Dry ginger powder (soonth) 1 teaspoon Cumin powder 1 teaspoon Fresh mint leaves, chopped 1/2 bunch Fresh coriander leaves, chopped 1 bunch Saffron (kesar) 4-5 strands Milk 2 tablespoons

METHOD Soak basmati rice in two to three cups of water for half an hour. Drain and keep aside. Slice two onions and chop the remaining two. Marinate mutton with yogurt, half the ginger-garlic paste, half the turmeric powder, half the red chilli powder, half the coriander powder and salt for at least one and a half hours preferably in the refrigerator. Heat ghee in a handi and fry sliced onions till brown. Drain onto an absorbent paper and keep aside. To the same ghee add green cardamoms, black cardamoms, cloves, cinnamon, bay leaves, star anise, cumin seeds and let them crackle. Add chopped onions and saut till golden brown. Add remaining ginger-garlic paste, green chillies, tomatoes and all the remaining masala powders including soonth and cumin powder. Remove mutton pieces from marinade and add. Saut for two to three minutes and then add marinade mixture, mint leaves and two to three cups of water and cook mutton till half done. Add drained rice, half of the chopped coriander leaves and two cups of water. Mix well, cover and simmer on low heat. When it is nearly done, add saffron dissolved in two tablespoons of milk and mix gently. Cover and cook till fully done. Stir biryani well before serving. Garnish with remaining chopped coriander leaves and fried onion slices.

SOYA GRANULES BIRYANITasty and healthy biryani with soya granules.



Servings : 4

INGREDIENTS

Basmati rice 1 1/2 cups Soya granules , soaked in one cup milk

1 cup Ghee 3-4 tablespoons Cinnamon 1 inch stick Green cardamoms 2-3 Cloves 3-4 Caraway seeds (shahi jeera) 1/2 teaspoon Cumin seeds 1/2 teaspoon Onions, chopped 3 medium Ginger paste 1 tablespoon Garlic paste 1 tablespoon Coriander powder 1 tablespoon Turmeric powder 1/4 teaspoon Red chilli powder 1 1/2 tablespoons Tomatoes, chopped 3-4 large Salt to taste Green peas, parboiled 1 cup Green chillies, chopped

2-3 Fresh coriander leaves, chopped 2 tablespoons Garam masala powder 1 teaspoon Onions , sliced and fried 2-3 medium Fresh mint leaves for garnishing Rose petals a few Saffron (kesar) , soaked in 2 tablespoons of milk a few strands Wheat flour dough , to seal as required

METHOD Heat ghee in a thick-bottomed pan, add cinnamon, cardamoms, cloves, caraway seeds, and cumin seeds. When they begin to change colour, add chopped onions and continue to saut. Add ginger paste, garlic paste and a little water to onions and continue to saut. Add coriander powder, turmeric powder, red chilli powder and tomatoes. Mix and saut. Add salt and mix. Add soaked soya granules, green peas and green chillies. Cover and cook. Boil soaked rice till three fourth done. Drain. Add chopped coriander leaves and half a teaspoon of garam masala powder to the soya granules gravy and mix well. Preheat the oven to 175C. Take an earthenware pot (mitti ki handi). Put a layer of half the parboiled rice over which layer half the fried onions, mint leaves, rose petals and saffron dissolved in milk. Sprinkle some garam masala powder and pour the soya granules in gravy. Again put layers of the remaining rice, fried onions, mint leaves, rose petals, saffron milk and garam masala powder. Place the lid on the pot and seal the edges with dough. Cook in the oven at 175C for fifteen minutes. Break open the dough seal and serve hot with a raita of your choice.

GUR KE CHAWAL



Servings : 4

INGREDIENTS

Rice , basmati (soaked for 1/2 hour) 1 cup Ghee 2 tablespoons Sugarcane juice 2 cups Almonds, sliced 5 Cashewnuts, chopped 5 Raisins 2 teaspoons Salt a pinch Green cardamom powder 1/4 teaspoon

METHOD Heat ghee and lightly fry the sliced almonds, chopped cashewnuts and raisins. Drain and keep aside. In

the same ghee add drained rice and saut for a minute or two. Add sugar cane juice and a pinch of salt and bring to a boil. Lower the heat, cover and let it cook till the rice is just done.Lightly flick the rice so that the grains are separated. Sprinkle green cardamom powder and mix. Garnish with the fried almonds, cashewnuts and raisins. Serve warm.

QUICK FISH BIRYANIBiryani cooked alongwith fillet of fish



Servings : 4

INGREDIENTS

Fish fillets, 1 1/2 inch pieces 400 grams Cooked rice 2 cups Yogurt 3/4 cup Carom seeds (ajwain) 1/4 teaspoon Turmeric powder 1 teaspoon Red chilli powder 1 teaspoon Coriander powder 1 tablespoon Garam masala powder 1 teaspoon

Green chillies, slit 2-3 Garlic paste 1 tablespoon Ginger paste 1 tablespoon Onions, sliced 2 medium Fried onions 1/4 cup Salt to taste Fresh mint leaves, torn 15-20 Fresh coriander leaves, chopped 2 tablespoons Lemon juice 1 tablespoon Oil 1 tablespoon

METHOD Fillet fish.cook ricePlace the fish in a non stick pan, add half cup yogurt, carom seeds, turmeric powder, red chilli powder, coriander powder, half teaspoon garam masala powder, green chillies, garlic paste, ginger paste, sliced onions (crushed lightly with hands), fried onions, salt, half the fresh mint leaves, fresh coriander leaves and lemon juice and mix well. Spread the rice over the fish. Spread the remaining yogurt and sprinkle some salt. Sprinkle the remaining garam masala powder, remaining fresh mint leaves and drizzle oil. Cover and cook on high heat for five minutes. Reduce heat and cook for ten minutes.Recipe Tip : Boil the rice with green cardamoms, black cardamoms, cloves, cinnamon and bay leaf. Drain and remove the whole garam masala.

CHICKEN 65Hot and spicy chicken

Preparation Time : 1 hour 15 mintues


Servings : 4

INGREDIENTS

Boneless chicken, cut into 1 inch cubes 450 grams Yogurt 1/2 cup Lemon juice 1 1/2 tablespoons Rice flour 2 tablespoons Salt to taste Oil 6 tablespoons For masala Dried red chillies 4 Ginger 2 inch piece

Garlic 6 cloves Coriander seeds 2 tablespoons Black peppercorns 12-15

METHOD Grind the ingredients of the masala to a fine paste. Mix the yogurt, lemon juice, rice flour, salt and two tablespoons oil into the ground masala paste. Coat the chicken with the masala paste and marinate for an hour in a refrigerator. Heat the remaining oil in a thick-bottomed kadai; add the chicken pieces in small batches of six to eight pieces and stir-fry over high heat for one minute, tossing continuously. Add another batch of the chicken and repeat. Lower heat once all the chicken has been added. Turn the pieces frequently, basting with the remaining masala. Cook till the oil separates and the chicken turns crispy on the outside, but moist and soft on the inside. Adjust salt, toss well and remove. Drain and serve hot.

MADDUR VADESemolina and rice fritters


Cooking Time : 20 minutes

Servings : 4

INGREDIENTS

Semolina (rawa/suji) 1/2 cup

Rice flour 1/2 cup Green chillies, chopped 5 Onions, chopped 2 medium Fresh coriander leaves, chopped 2 tablespoons Ghee, melted 3 tablespoons Salt to taste Oil to deep fry

METHOD Mix together all the ingredients except oil, adding very little water to make a stiff dough. Take a ladleful of dough on the palm of your left hand and flatten it with your right hand. Similarly make all the vades. Heat sufficient oil in a kadai and deep-fry the vades, few at a time, until golden and crisp. Drain on absorbent paper. Serve hot or cold with a chutney of your choice.

WILD MUSHROOM AND PANEER PULAOMushroom pulao made special with the addition of wild mushrooms



Servings : 4

INGREDIENTS

Oyster mushrooms 6-8 Button mushrooms, quartered 6-8 Basmati rice, soaked Oil 4 tablespoons Onion , thinly sliced 1 medium Garlic, minced 2-3 cloves Turmeric powder 1/2 teaspoon Coriander stems, crushed 1 teaspoon Red chilli powder 1/2 teaspoon Dried fenugreek leaves (kasoori methi) 2 teaspoons Salt to taste Cottage cheese (paneer), 1/2 inch cubes 1 cup Fresh coriander sprigs a few

METHOD Soak the oyster mushrooms in half a cup of water. Drain the oyster mushrooms and chop. Reserve the water in which they were soaked. Heat two tablespoons oil in a non stick pan. Add the onion and garlic

and saut for two minutes. Add both the mushrooms and saut till lightly coloured. Add the turmeric powder, crushed coriander seeds, red chilli powder, kasuri methi and salt and mix. Add rice, one and half cups of water and the water in which the oyster mushrooms were soaked. Reduce heat to medium, cover the pan and cook till the rice is done. Heat the remaining oil in another non stick pan. Add the paneer cubes and saut till lightly golden. Drain and set aside. Garnish the rice with the fried paneer and coriander leaves and serve hot.

MISSI ROTIA healthy roti made out of gram flour and whole wheat flour.



Servings : 4

INGREDIENTS

Gram flour (besan) 2 cups Whole wheat flour (atta) 3/4 cup Cumin seeds 1/2 teaspoon Carom seeds (ajwain) 1/4 teaspoon Peppercorns 5-6 Dried pomegranate seeds (anardana) 1 tablespoon Green chillies, chopped 3

Onion , chopped 1 medium Salt to taste Turmeric powder 1/2 teaspoon Fresh coriander leaves, chopped 2 tablespoons Oil 1 tablespoon + for greasing Butter as required

METHOD Take gram flour and whole wheat flour in a bowl. Roast cumin seeds, carom seeds, peppercorns and dry pomegranate seeds. Pound them to a powder.Add green chillies, onion, salt, turmeric powder, coriander leaves and mix well. Add sufficient water and knead. Add one tablespoon of oil and the pounded spice powder and knead into a dough. Cover and rest the dough for about fifteen minutes. Divide into sixteen equal portions and roll into balls. Further roll each portion into a roti. Heat a tawa and roast the rotis with a little oil till both sides are well done. Serve hot with a dollop of butter.

PALAK LACHCHA PARANTHA WITH CHHUNDALaccha paratha with goodness of spinach.

Preparation Time : 1/2 an hour

Cooking Time : 1/2 an hour

Servings : 4

INGREDIENTS

Spinach spinach leaves 8-10 Whole wheat flour (atta) 1 1/2 cups Salt to taste Carom seeds (ajwain) 1 teaspoon Milk as required Ghee 6 tablespoons

METHOD Take whole wheat flour in a bowl. Add salt, carom seeds and mix. Puree the spinach leaves smoothly. Add spinach puree to the flour and mix. Add sufficient milk and knead into a soft dough. Rest the dough for about fifteen minutes. Divide the dough into equal portions and roll in dry flour. Roll out a portion into roti. Spread a little ghee and sprinkle a little flour. Give a slit on side upto the centre of the roti and start rolling from one side of the slit to reach the other side. Stand it upright and press lightly. Similarly use up the remaining dough. Rest them for about ten minutes. Roll out into slightly thick paranthas. Heat a tawa and place a parantha over it. Cook for a minute and flip over. Spread ghee and cook for a minute. Flip over again and spread some more ghee on the other side and cook till both sides are evenly cooked and crisp. Similarly make the remaining paranthas and serve hot with chhunda.

ALOO KE SOOLEYPotatoes marinated in yogurt and spices and baked golden


Cooking Time : 15 mintues

Servings : 4

INGREDIENTS

Potatoes, parboiled and halved lengthwise 500 grams medium Gram flour (besan) 6 tablespoons Rice flour 1 tablespoon Red chilli powder 2 teaspoons Turmeric powder 1 teaspoon Green cardamoms 5-6 Roasted coriander seeds 1 tablespoon Roasted cumin seeds 1 teaspoon Yogurt 4 tablespoons Salt to taste Pure ghee as required

METHOD C. Skewer potato halves pieces onto sticks and cook in the preheated oven, basting in between with ghee, till golden brown. Serve with green chutney.In a large bowl combine gram flour, rice flour, red chilli powder and turmeric powder. Combine green cardamoms, coriander seeds and cumin seeds. Grind to a powder and add it to gram flour mixture. Mix well. Add yogurt, salt and two to three tablespoons water. Blend it well. Add potatoes and marinate for thirty minutes. Preheat oven to 200

CHEESE CHICKEN KEBABMelt-in-the-mouth chicken `n cheese starter



Servings : 4

INGREDIENTS

Boneless chicken breast, 2 inch cubes 6(100 grams each) Egg 1 Caraway seeds (shahi jeera) 1/2 tablespoon

Green cardamom powder 1/2 teaspoon Green chilli paste 1 teaspoon Ginger paste 1 tablespoon Garlic paste 1 tablespoon Fresh coriander leaves 1 tablespoon Roasted chana dal powder 1/4 cup Turmeric powder 1/4 teaspoon Cream 1/4 cup Thick yogurt 1 1/2 cups Processed cheese, grated 1 cup Salt to taste Black peppercorns, crushed 7-8 Oil to shallow fry

METHOD Break egg into a bowl. Add caraway seeds, green cardamom powder, green chilli paste, ginger-garlic paste, coriander leaves, roasted chana dal powder, turmeric powder, cream and yogurt and mix well. Add cheese, salt, crushed black peppercorns and mix well. Add the chicken cubes and mix. Set aside to marinate for about half an hour. String the chicken cubes onto skewers. Heat a non stick grill pan. Drizzle

some oil and place the skewers on it. Shallow fry, turning the skewers from time to time, till the kebabs are golden on all sides. Cover the pan with aluminium foil to ensure even cooking. Serve hot.

CHICKEN SEEKH KABABGround spiced chicken mince molded onto skewers and cooked over live charcoal.



Servings : 4

INGREDIENTS

Chicken mince 500 grams Ginger paste 1/2 tablespoon Garlic paste 1/2 tablespoon Green chilli paste 1 teaspoon Cashewnut paste 2 tablespoons

Chaat masala 1 teaspoon Garam masala powder 1 teaspoon White pepper powder 1 teaspoon Fresh coriander leaves 2 tablespoons Lemon juice 1 tablespoon Salt to taste Butter 2 tablespoons

METHOD Take chicken keema in a bowl. Add ginger-garlic-green chilli paste, cashewnut paste, chaat masala, garam masala powder, white pepper powder, coriander leaves, lemon juice and salt. Mix well with hands.Heat a tawa and drizzle some oil on it. Dampen your hands, take a little chicken mixture and spread it around a satay stick. Press firmly and place the seekh kababs on the tawa. Cook turning from time to time so that they get cooked evenly all around. Baste with butter or oil at regular intervals. Serve hot.

CHILLI CHEESE CHAKRICool, cheesy, yummy rolls



Servings : 4

INGREDIENTS

Cream cheese 200 grams Tortillas 4 Green chillies 3-4 Fresh red chillies, chopped 2 Red chilli, crushed 1/2 teaspoon Salt to taste Tomato ketchup 2 tablespoons Onion , chopped 1 medium Fresh coriander leaves, chopped 2 tablespoons Fresh mint leaves a few

METHOD Take cream cheese in a bowl and mash it with a spoon to make a paste. Slit the green chillies, deseed, cut into long strips and chop. Add this to the cream cheese. Add chopped fresh red chillies and crushed red chillies and mix. Add salt to taste and tomato ketchup. Mix properly. Add chopped onion and chopped coriander leaves and mix once again. Heat a pan and warm the tortillas on both the sides to make them soft. Spread the warmed tortillas on the tabletop and place a portion of chilli cheese mixture and spread. Tightly roll the tortillas pressing with hand while rolling. Place them in the refrigerator for fifteen minutes. Cut into small roundels in slant and serve garnished with fresh small mint leaves.

CRISPY ONION RINGSCrispy batter fried onion rings



Servings : 4

INGREDIENTS

Onions, thickly sliced 4 large Refined flour (maida) 2 cups Cornflour/ corn starch 3 tablespoons Salt to taste White pepper powder 1/2 teaspoon Baking powder 1/2 teaspoon Oil 1/2 cup+ to deep fry

METHOD Separate the onion roundels into rings and keep the center part aside. Use only the outer big rings. Sieve together refined flour, cornstarch, salt, white pepper powder and baking powder. Add half cup of oil and sufficient water to make a thick batter. Whip this batter with whisk or hand continuously for a long time say five to ten minutes. Heat sufficient oil in a kadai. Dip onion rings in the batter and deep fry till crisp. Remove and drain on an absorbent paper. Serve hot.

PALAK TIKKI WITH SOYA GRANULESHealthy tikkis made with a mixture of boiled potatoes, blanched spinach and soya granules



Servings : 4

INGREDIENTS

Fresh spinach leaves (palak), blanched 1 medium bunch Soya granules, soaked and drained 1 cup Green chillies, chopped 3-4 Garlic paste 1 teaspoon Ginger paste 1 teaspoon Salt

to taste Roasted cumin powder 1/2 teaspoon Kashmiri red chilli powder 1 teaspoon Potatoes, boiled and grated 4 large Onion , finely chopped 1 medium Fresh bread crumbs 1/2 cup Oil to shallow fry

METHOD Grind together the green chillies, garlic paste, ginger paste and blanched spinach in a mixer. Add the soy granules, salt, roasted cumin powder and red chilli powder and continue to grind. Place the potatoes in a bowl, add the ground mixture along with onion and breadcrumbs and mix well.Heat a little oil in a nonstick pan. Divide the mixture into equal portions and shape each of them into tikkis. Place the tikkis, a few at a time, on the pan and cook over medium heat till evenly golden brown on both sides. Serve hot.

PANEER PAKODECubes of cottage cheese dipped in a mildly spiced chickpea batter and then deep fried. Strips of fresh paneer cheese dipped in a mildly spiced chickpea batter and then deep fried.



Servings : 4

INGREDIENTS

Cottage cheese (paneer) 400 grams Green chutney 1/2 cup Red chilli powder 1 1/2 teaspoons Salt to taste Gram flour (besan) 1 1/2 cups Ginger-garlic paste 1 teaspoon Carom seeds (ajwain) 2 teaspoons Soda bicarbonate a pinch Rice flour 2 tablespoons Lemon juice 1 tablespoon Oil to deep fry

METHOD Slit each paneer cube without cutting through. Apply the green chutney in the slit and set aside. Mix half teaspoon red chilli powder and salt in a plate and coat the sandwiched paneer with this mixture all over. Mix gram flour with ginger-garlic paste, carom seeds, soda bi carbonate, rice flour, remaining red chilli

powder, lemon juice and salt. Add sufficient water and blend to make a thick and smooth batter. Set aside for ten to fifteen minutes. Heat sufficient oil in a kadai. Dip the sandwiched paneer cubes in the batter and deep fry till golden. Drain and place on an absorbent paper. Serve hot with tomato ketchup or chutney of your choice.

PAPAD ROLLSPapad stuffed with potato and spices and fried in oil.



Servings : 4

INGREDIENTS

Papad 8 Potatoes 200 grams Red chilli powder 1 teaspoon Cumin powder 1 teaspoon Turmeric powder 1/2 teaspoon Chaat masala 1/2 teaspoon Fresh coriander leaves, chopped

a few sprigs Ginger 1/2 teaspoon Salt to taste Oil to deep fry

METHOD Boil potatoes, peel and mash. Add red chilli powder, cumin powder, turmeric powder, chaat masala, chopped coriander leaves, chopped ginger and salt to the mashed potatoes. Mix well. Divide it into eight equal portions. Place one portion on one side of a papad and apply water on the edges of the papad. Roll the papad and fold the edges inwards. Seal them with water so that the potato mixture does not come out. Heat sufficient oil in a kadai and deep fry the papad rolls on moderate heat for about a minute. Drain onto an absorbent paper and serve hot.

PAPER WRAPPED CHICKENChicken wrapped in rice or butter paper and fried in oil.



Servings : 4

INGREDIENTS

Boneless chicken breasts

300 grams Whole dry red chilli 2-3 Five spice powder 1/4 teaspoon Ginger, finely chopped 1 inch piece Soy sauce 2 tablespoons Sugar 1 teaspoon Salt to taste Spring onions, finely chopped 8-10 Egg 1 Rice paper rounds as required Oil to deep fry

METHOD Soak red chillies in half a cup of hot water for ten minutes. Drain, remove stems and cut into julienne. Mix chicken pieces with five spice powder, ginger, red chillies, soy sauce, sugar, salt to taste and spring onions. Rest the marinated chicken for an hour, preferably in a refrigerator. Whisk egg with a pinch of salt and set aside. Cut sixteen pieces of rice paper/butter paper measuring six-inches by six-inches. Brush each piece of paper with whisked egg and place two tablespoons of marinated chicken on one side of the paper. Drizzle some marinade on the chicken and roll tightly. Finally press or twist the two ends to seal. Heat sufficient oil in a wok or deep pan and deep-fry the paper wrapped chicken in hot oil for two to three minutes. Drain well and serve immediately with Green Grape Salsa or a spicy sauce of your choice.

POTATO CUPSPotato cups stuffed with creamy corn mixture, topped with cheese and baked till golden.



Servings : 4

INGREDIENTS

Potatoes 4 large Butter 2 tablespoons Refined flour (maida) 2 tablespoons Milk 1 1/2 cups Corn kernels, boiled 1 cup Salt to taste Peppercorns, crushed 4-5 Fresh cream 4 tablespoons Cheese, grated

1/2 cup Fresh parsley, chopped 2 tablespoons

METHOD Preheat oven to 200 C. Parboil potatoes with skin. When cool, halve lengthwise, scoop out the potatoes leaving thick shells. Grate scooped out potatoes. For the filling, heat butter in a pan, add refined flour and roast. Add milk gradually and cook stirring continuously. Cook for two minutes stirring continuously. Add boiled corn kernels, salt, half the crushed peppercorns and stir. Add grated potatoes to the corn mixture and mix. Add fresh cream, half the grated cheese and mix again. Add chopped parsley. Place the potato cups on a baking tray. Fill them up with the filling. Sprinkle the remaining cheese and the remaining crushed peppercorns on the top. Bake in the preheated oven at 200 C for ten minutes or till the cheese turns golden. Serve hot.

SHAHI MURG PAKORAChicken pieces dipped in gram flour batter and fried.



Servings : 4

INGREDIENTS

For pakoras Chicken breasts

500 grams Saffron (kesar) a few strands Milk 1 tablespoon Garlic 2-3 cloves Lemon juice 2 tablespoons Red chilli powder 1 teaspoon Cumin powder 2 teaspoons Salt to taste FOR BATTER Gram flour (besan) 6 tablespoons Rice flour 1 tablespoon Caraway seeds (shahi jeera) 1 teaspoon Salt to taste Garam masala powder 1/2 teaspoon Turmeric powder 1/2 teaspoon Soda bicarbonate 1/4 teaspoon Oil to deep fry

METHOD Clean, wash and cut chicken breasts into two inch sized pieces. Heat milk and soak saffron in it. Peel, wash and crush garlic and mix with lemon juice. Place chicken pieces in a bowl and sprinkle with soaked saffron, red chilli powder, cumin powder and salt. Allow to marinate for half an hour, turning the chicken pieces once or twice in between. Trickle the garlic-flavoured lemon juice over chicken pieces and mix well. Allow to marinate for an hour. Sieve besan and rice flour into a bowl. Mix in shahi jeera, salt, garam masala powder, turmeric powder and soda bicarbonate. Gradually add water to make a fairly thick batter. Allow the batter to stand for about twenty minutes. Whisk just before use. Heat sufficient oil in a kadai. Dip chicken pieces in the batter, lower heat and deep-fry as many as the pan will take in a single layer without overcrowding. Fry till the pieces turn golden brown. Drain onto an absorbent paper and serve hot.

TANDOORI MURGH CHAATA quick and delicious chaat -a must try.

Preparation Time : 3-4 hours

Cooking Time : 30-35 mins

Servings : 4

INGREDIENTS

Boneless chicken breasts, skinned 2 Kashmiri red chilli powder 1 teaspoon Ginger paste 1 teaspoon

Garlic paste 1 teaspoon Hung yogurt 1/2 cup Salt to taste Lemon juice 1 tablespoon Garam masala powder 1/2 teaspoon Olive oil 2 1/2 tablespoons Green capsicum, seeded, thin strips 1 Red capsicum, seeded, thin strips 1/2 Yellow capsicum, seeded, thin strips 1/2 Onion , sliced 1 medium Green chillies, chopped 2 Fresh coriander leaves, chopped 2 tablespoons Lemon juice 1 tablespoon Chaat masala 1 teaspoon Raw mango , chopped(optional) 1/2 small

METHOD Make incisions with a sharp knife on the chicken breasts and set aside. Combine Kashmiri red chilli powder, ginger paste, garlic paste, hung yogurt, salt, lemon juice, garam masala powder and two teaspoons olive oil well. Apply this mixture to the chicken pieces and leave to marinate for three to four hours preferably in a refrigerator. Preheat oven to 200C/400F/Gas Mark 6.Thread the chicken pieces onto skewers and cook in the preheated oven or in a moderately hot tandoor (clay oven) for ten to twelve minutes or until almost done. Baste it with the remaining olive oil and cook for another four minutes. When cool, shred chicken pieces and set aside. In a large bowl combine shredded chicken, green, red and yellow capsicum strips, onion, green chillies, half the coriander leaves, lemon juice, chaat masala, raw mango (if using) and salt and toss to mix well. Transfer onto a serving plate and serve garnished with the remaining coriander leaves.

AMERICAN SEV PURICanapes with corn salsa.



Servings : 4

INGREDIENTS

American corn kernels, boiled 1 cup Sev 1/2 cup Canape Cases 24 Oil 1 tablespoon+ for deep-frying Onion , chopped 1 medium Fresh red chillies, chopped 2

Sweet chilli sauce 1/4 cup Chaat masala 1/2 teaspoon Fresh mint leaves, chopped 1 tablespoon Fresh coriander leaves, chopped 2 tablespoons Lemon juice 1 tablespoon Fresh parsley, chopped 2 tablespoons

METHOD Heat oil in a pan. Add onions and saut. Add American corn and saut. Add fresh red chillies, sweet chilli sauce and toss. Add chaat masala, mint leaves and coriander leaves. Mix and cook till dry.Heat sufficient oil in a kadai and deep fry the canaps lightly taking care that they do not burn. Remove and drain well. Set aside to cool. Add lemon juice to the corn mixture. Place the corn mixture in the canaps. Sprinkle sev. Garnish with parsley and serve immediately.

BOMBAY PAVBHAJIMost popular snack - a mixture of various vegetables are boiled, mashed and cooked with a spicy masala and served with butter fried pav.



Servings : 4

INGREDIENTS

Potatoes, boiled and mashed 4 medium Tomatoes, chopped 4 medium Onions, chopped 2 medium Green capsicum, chopped deseeded 1 medium Cauliflower, grated 1/4 small Green peas, shelled 1/4 cup Ginger, chopped 1 inch piece Garlic 8-10 cloves Oil 3 tablespoons Green chillies, chopped 3-4 Pav bhaji masala 1 1/2 tablespoons Salt to taste Butter 3 tablespoons Pav 8 Fresh coriander leaves, chopped 1/4 cup Lemons, cut into wedges 2

METHOD Boil green peas in salted water till soft, drain, mash lightly and set aside. Grind ginger and garlic to a fine paste. Heat oil in a pan and add three fourth quantity of onions. Saut till light brown. Add green chillies and ginger-garlic paste. Stir-fry for half a minute. Add half the quantity of tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala. Add capsicum, mashed peas, cauliflower, potatoes and one and half cups of water. Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed. Add Pavbhaji Masala, salt and remaining tomatoes. Cook on medium heat for two minutes, stirring continuously. Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown. Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav.

CABBAGE ROLLS

Cabbage leaves stuffed with potatoes and green peas and batter fried



Servings : 4

INGREDIENTS

Cabbage leaves 8 Potatoes, boiled and mashed 4 medium Green peas, boiled and mashed 1/2 cup Salt to taste Chaat masala

1 teaspoon Gram flour (besan) 1 cup Red chilli powder 1/2 teaspoon Soda bicarbonate 1/2 teaspoon Oil to deep fry

METHOD Blanch the cabbage leaves in boiling salted water. Drain and pat dry with an absorbent paper. Mix potatoes, green peas, salt and chaat masala in a bowl. Divide this mixture into eight equal portions. Place each portion of the above mixture towards one end of each cabbage leaf. Fold the sides around the filling and roll up. Make a batter of coating consistency with gram flour, red chilli powder, salt and soda bicarbonate with water. Heat sufficient oil in a kadai. Dip the cabbage rolls in the batter and deep fry until golden brown all around. Drain and place them on an absorbent paper. Serve hot.

CHINESE BHELA fusion snack in which a dash of desi style is added to a chinese dish to create a tasty, tangy snack.



Servings : 4

INGREDIENTS

Noodles , eggless 200 grams Oil to deep fry Spring onions, sliced 2-3 Bean sprouts 1/2 cup Peanuts, roasted and crushed 1/4 cup Sichuan sauce 1 tablespoon Tomato ketchup 1 tablespoon Spring onion greens, sliced for garnish

METHOD Boil noodles in six to eight cups of salted water to which one tablespoon of oil has been added and cook till almost done. Drain, refresh in cold water, drain again and spread on a large plate to cool. Heat sufficient oil in a wok and deep-fry noodles till crisp and golden brown in colour. Drain and place on absorbent paper. When cool lightly crush the fried noodles and set aside. In a large bowl combine fried noodles, spring onions, bean sprouts and peanuts and toss to mix well. Add Sichuan sauce and tomato ketchup and toss the mixture again. Transfer this mixture into individual plates and serve garnished with spring onion greens.

HARIYALI TIKKI WITH IMLI CHOLEA filling snack of spinach tikkis served with sweet and sour chickpeas



Servings : 4

INGREDIENTS

Spinach, chopped 2 bunches Potatoes, boiled and mashed 4 medium Oil 2 tablespoons + to shallow fry Ginger, finely chopped 1 inch piece Green chillies, chopped 2 Salt to taste Roasted cumin powder 1 1/2 tablespoons Cornflour/ corn starch 2 tablespoons Chickpeas (kabuli chana), soaked and boiled 1 cup Red chilli powder 1/2 teaspoon Sweet tamarind chutney 1/4 cup

Garlic paste 2 teaspoons Ginger paste 2 teaspoons Fresh coriander leaves a few sprigs

METHOD Heat one tablespoon oil in a pan. Add ginger and green chillies and saut for a minute. Add spinach and mix. Add salt, cover and cook till all the water evaporates. Take mashed potatoes in a bowl, add the spinach and mix. Add salt, half tablespoon roasted cumin powder and cornflour and mix. Heat one tablespoon oil in another pan, add red chilli powder, garlic paste and ginger paste and saut till fragrant. Add one tablespoon water and saut. Add the remaining roasted cumin powder, imli chutney and mix. Saut for a minute and add the cooked kabuli chana and half a cup of water. Mix and add salt and simmer on medium heat. Heat sufficient oil in a pan. Shape the spinach-potato mixture into tikkis. Shallow fry till golden. Drain and place them on an absorbent paper. Mash the kabuli chana slightly. Put them in serving bowls. Place the tikkis over and garnish with coriander leaves. Serve hot.

KATORI CHAATTasty chole chaat served in katori shape deep fried grated potatoes

Preparation Time : 6-8 hours


Servings : 4

INGREDIENTS

Potatoes 5 medium

Oil 2 tablespoons + to deep fry Green chutney as required Sweet date and tamarind chutney as required Sev as required Fresh coriander leaves, chopped 2-3 tablespoons For chole filling Chickpeas (kabuli chana), soaked 1 cup Salt to taste Tea leaves 2 teaspoons Ghee 2 tablespoons Onions, chopped 2 medium Ginger paste 1 teaspoon Garlic paste 1 teaspoon Chole masala 4 tablespoons Fresh tomato puree 3/4 cup Fresh coriander leaves, chopped 4 tablespoons

METHOD Take the chickpeas with three cups of water and salt in a pressure cooker. Tie up the tea leaves in a piece of muslin cloth and place it with the chickpeas in the pressure cooker. Close the lid and pressure cook till five to six whistles are released or till the chickpeas are soft. Drain and set aside. Reserve one fourth cup of cooking liquour.To make chole heat two tablespoons of ghee in a kadai, add onions and saut on low heat till light golden. Add ginger paste and garlic paste and saut for half a minute. Add three tablespoons of chole masala, continue to saut for another minute, add tomato puree and cook on low heat for two to three minutes. Add the boiled chickpeas along with the reserved stock and simmer for five minutes or till all the water is absorbed and ghee surfaces. Sprinkle the remaining chole masala and coriander leaves, stir and cover immediately. Remove from heat and keep warm. Grate the potatoes and soak them in water for five minutes. Drain thoroughly and spread on an absorbent towel to dry. Take two small strainers, one slightly bigger than the other. Heat sufficient oil in a kadai. Layer the bigger strainer with one portion of the grated potatoes. Place the other strainer over the potato layer and press lightly to remove excess water. Gently lower both the strainers together into the hot oil and deep fry till golden. Drain on absorbent paper and set aside. Similarly make the rest of the katoris. Fill the chole in each of the fried katoris. Top with green chutney and sweet date and tamarind chutney. Sprinkle sev and coriander leaves and serve immediately.

MINCE HOT DOG ROLLSpicy chicken seekh kababs served stuffed in hot dog rolls



Servings : 4

INGREDIENTS

Chicken mince 350 grams Hot dog rolls 4 Ginger-garlic-green chilli paste 1 tablespoon Cashewnut paste 2 tablespoons

Chaat masala 1 teaspoon Garam masala powder 1 teaspoon White pepper powder 1 teaspoon Fresh coriander leaves 4 tablespoons Lemon juice 1 tablespoon Salt to taste Oil 2 tablespoons Butter 2 tablespoons Lettuce, shredded 1 bunch Onions, chopped 2 medium Mint chutney 4 tablespoons

METHOD Take chicken keema in a bowl. Add ginger-garlic-green chilli paste, cashewnut paste, chaat masala, garam masala powder, white pepper powder, coriander leaves, lemon juice and salt. Mix well with hands. Divide into four portions. Dampen your hands, take a portion of the chicken mixture and spread it around a satay stick and press firmly. Similarly use up the remaining three portions. Heat a tawa and drizzle some oil on it. Place the satay sticks on the tawa. Cook turning from time to time so that they get cooked evenly all around. Baste with butter at regular intervals. Remove the kebabs when they are completely cooked and set aside. Heat another tawa. Slit the hot dog rolls without cutting through and roast them on the tawa till slightly crisp. Place some lettuce on each hot dog roll. Over that place a kabab and top it with onions and mint chutney.

GREEN CHUTNEYA very commonly used and easy to make chutney.


Servings : 4

INGREDIENTS

Fresh coriander leaves, roughly chopped 1 cup Fresh mint leaves, roughly chopped 1/2 cup Green chillies, chopped 2-3 Black salt (kala namak) to taste Sugar 1/4 teaspoon Lemon juice 1 teaspoon

METHOD Grind together coriander leaves, mint leaves and green chillies to a smooth paste using a little water if required. Add black salt and sugar and blend once again. Transfer the chutney into a bowl and mix in the lemon juice. Recipe Tip : To add sourness you can use crushed dry pomegranate seeds or dry mango powder (amchur)

instead lemon juice. In season raw mango is a good substitute too.

SWEET CHILLI CHUTNEYRed hot chillies tamed in sweet preserve.



INGREDIENTS

Kashmiri red chillies, broken 25-30 Vinegar 1 cup Sugar 1/2 cup Oil 1 tablespoon Ginger, chopped 1/2 inch piece Garlic, chopped 15-20 cloves Salt to taste Black salt (kala namak)

1/2 teaspoon Roasted cumin powder 1 teaspoon

METHOD Slit and remove most of the seeds and the white pith from the chillies. Add vinegar and soak for about half an hour. Grind to a fine paste. Take sugar and half a cup of water in a pan and cook till sugar dissolves. Add chilli paste to the sugar syrup and mix. Let it cook on medium heat.Heat oil in another pan. Add ginger and garlic and saut. Add salt and black salt to the red chilli mixture and mix well. Add the sauted ginger-garlic and mix. Add crushed roasted cumin seeds and a little water. Mix and cook for around five more minutes. Cool and store in sterilized bottles.

TAMARIND CHUTNEYTangy marmalade goes well with street food



INGREDIENTS

Tamarind 1 cup Jaggery (gur), grated 1 1/4 cups Cinnamon 1 inch stick Raisins 2 tablespoons

Salt to taste Black salt (kala namak) 1/4 teaspoon Red chilli powder (deghi mirch) 1 teaspoon Roasted cumin powder 1 teaspoon Dry ginger powder (soonth) 1 1/2 teaspoons

METHOD Soak the tamarind (without seeds) in two cups of warm water for half an hour. Extract pulp and strain to remove fiber. Take a heavy-bottomed pan, add the tamarind pulp and jaggery. Cook on low heat. Add cinnamon stick and cook for fifteen minutes. Wash and pat dry raisins. Add raisins, salt, black salt, red chilli powder, roasted cumin powder and dry ginger powder. Remove from heat and allow to cool. Store in an air-tight container.

KHAJUR CHUTNEYDates chutney good with bhel and chaats

INGREDIENTS

Dates 15-20 Cumin seeds 2 teaspoon Fennel seeds (saunf) 1/4 teaspoon Jaggery (gur) 1/2 cup Tamarind pulp 1 cup Red chilli powder 2 teaspoons Dry ginger powder (soonth) 1 teaspoon Black salt (kala namak) 1 teaspoon Salt to taste

METHOD Wash, stone dates and chop roughly. Dry roast cumin seeds and fennel seeds. Cool slightly and grind to a powder. Mix together dates, jaggery, tamarind pulp, cumin and fennel powder, red chilli powder, dry ginger powder, rock salt, salt to taste and one cup of water. Cook on medium heat till it comes to a boil, reduce heat and continue to cook for six to eight minutes. Cool and serve.

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