DATE CHUTNEY

Date Chutney

Ingredients:

1/2 kilo Dates (Khajoor)
2 teaspoon fresh Ginger (Adrak), cut into thin long strips
4 teaspoons Salt (Namak) (level)
1 cup Sugar (Cheeni)
6 teaspoons Raisins (Kishmish)
1 1/2 cups or 2 cups Vinegar (Sirka)
1/4 cup blanched Almonds (Badam)
2 Cloves (Lavang)
2 big Cardamoms (Elaichi Moti)
1/4 teaspoon ground Cinnamon (Dalchini)
1/4 teaspoon Red chili pepper (Lal Mirchi)

How to make date chutney:

• Stone the dates and cut them in halves.

• Put dates, ginger, ground spices, salt, chilli powder and vinegar in a pan and cook till dates are tender.

• Now add sugar and cook until the mixture thickens.

• Remove from the fire, add raisins, almonds slit into halves and stir well.

• While the chutney is hot pour into clean jars and cork tightly.

• Serve after 4 days.

GARLIC CHUTNEY

Garlic Chutney

Red Chiili Garlic Chutney is very spicy and tasty chutney dish, you can have it with your lunch or dinner.

Ingredients:

4 garlic pods

20 red chillies, roasted
2 cups grated coconut
4 tsp oil
a little tamarind
Salt To Taste 

How to make garlic chutney :

• Sauté the garlic, coconut in oil.

• Make tamarind pulp by soaking tamarind in some water for 2 hours and then straining.

• Then grind the saute mixture with roasted red chillies and tamarind pulp.

• Add the garlic and salt and grind once again to a smooth paste.

Irish Coffee

Irish Cofee

The Irish had the right idea when they combined robust Irish whiskey with hot, black coffee. This hot cocktail has long been a favorite in Irish pubs, with a popularity that could be said to rival Guinness

Ingredients:

1 cup of strong hot coffee.
1 tablespoon of Irish whiskey.
1 tablespoon of cream.
1 tablespoon of sugar.

Directions:

• Make coffee as normal.

• Once the coffee is ready, add the whiskey, sugar and cream.

Apricot Iced Coffee

Apricot Iced Coffee

Apricot is a wonderful flavor to try in your coffee drink. This is also the ideal coffee drink for the summertime because it is cold, and it combines delicious fruit flavors that are perfect for any hot day. With the use of vanilla ice cream in this coffee recipe, it is wonderful to try as a dessert!

Ingredients:

¾ cup of coffee chilled.
½ cup of chilled apricot juice.
1/3 cups of cold milk.
½ pt softened vanilla ice cream.
½ cup of fresh apricots

Directions:

• Mix the coffee, milk and apricot nectar together in a bowl.

• Add the softened ice cream and beat until smooth.

• Blend fresh apricots in a blender until smooth. Pour the apricot mixture into a coffee glass and top with the coffee mixture.

Batter Fried Fish

Batter Fried Fish

Ingredients:

• 500 g Fish (Pieces)
• 1 cup Gram Flour
• 2 Tomatoes (Sliced)
• 1 Green Chili (Chopped)
• ½ tbsp Turmeric Powder
• 3 tbsp Bread Crumbs (Fresh)
• ½ tbsp Red Chili Powder
• ½ tbsp Black Pepper (Powdered)
• 2 cups Water
• 1 tbsp Lemon Juice (Fresh)
• ¾ Coriander Leaves
• Oil for Frying
How to make Batter Fried Fish :

• Rub turmeric on fish and salt on the fish and keep it for ½ an hour.

• Mix gram flour, chili powder, pepper, green chilis, bread crumbs, coriander and water to a smooth paste.

• Heat oil in a wok.

• Coat the fish nicely with batter and fry till golden brown on low flame.

• Garnish with lemon and tomato.

Almond and Cashew Chicken

Almond and Cashew Chicken

 

Ingredients:

• 4 chicken breast pieces
• 1/4 cup oil
• 2 oz. cashews
• 2 oz. almonds
• 1 cup celery, chunked
• 1 onion
• 2 green peppers, chunked
• 1 cup fresh mushroom
• 2 cups chicken broth
• 1/4 cup soy sauce
• 1/2 tsp. sugar
• 1 tbsp cornstarch, dissolved with
• Water 

 

Directions:

• Remove chicken bone and skin, cut into strips. 

• Chunk celery, green pepper and slice onions., mushroom. 

• Heat deep saucepan hot, add oil then stir fry cashews and almonds over medium heat. Stir around until slightly brown. Remove and set aside. 

• Reheat pan, Add chicken, Stir constantly until for 8-10 minutes. Combine celery and onions. Cook for 4-5 more minutes. 

• Pour green peppers and mushrooms. Then add soy sauce, chicken broth and sugar. Stir around for 1-2 minutes. 

• Add cornstarch to thicken. Simmer for 1 minutes. Add cashews and almond. Stir around

• Serve almond and cashew chicken immediately over rice.

Red Lentil Dal

Ingredients

    * 1 cup red lentils (orange lentils will work as well)
    * 3 cups water
    * 3 plum tomatoes
    * 2 teaspoons grapeseed, vegetable, canola or other high-heat oil
    * 1/2 cup white or yellow onion, finely chopped
    * 2 medium cloves garlic, finely chopped and made into a paste*
    * 2 teaspoons of Bengali five spice mix (panch phoron) or 1/2 tsp black (or
      white) sesame seeds, 1/2 tsp cumin seeds, 1/2 tsp fennel seeds, 1/2 tsp
      mustard seeds, and (if available) 1/2 tsp fenugreek seeds
    * 1 bay leaf
    * 1 teaspoon turmeric
    * 1 teaspoon kosher salt plus more to taste
    * 1 lime, juiced (equal to about 2 tablespoons fresh lime juice)
    * 8 sprigs cilantro, de-stemmed and chopped

    * Cooked basmati rice, optional

Method

1 Place 1 cup of red lentils in a metal sieve. Rinse well with cold water. Pour cleaned lentils into a medium sauce pan. Add 3 cups of water. Bring lentils and water to a boil. Reduce heat, cover and simmer for 10 minutes or until the lentils are soft.

2 While the lentils are cooking in step 1, bring a separate small pot of water to a boil. Score the peel of the tomatoes with a sharp knife in the shape of an "X". Place the tomatoes in the boiling water and blanch for one minute. Remove the tomatoes to a bowl to cool. Once cool, peel the tomatoes and cut out and discard the tough stem end. Chop the tomatoes, or mash them, and set aside.

3 After the lentils in step 1 have cooked at least 5 minutes, start preparing the onions and spices. In a medium saucepan, heat the oil over medium heat. Add the chopped onions. Cook until translucent, about 3 minutes. Add garlic paste and cook for 1 minute more, stirring continuously, making sure that the garlic does not burn. Add the Bengali five spice. Cook and stir for another 2-3 minutes. Add bay leaf and turmeric. Stir.
4 To the onions and spices, add the cooked lentils along with the lentil cooking water. Add salt. Cook for 10 minutes. Add lime juice and tomatoes. Cook for 3-5 more minutes. Adjust salt if necessary. Stir in chopped cilantro and remove from heat. Garnish with more chopped cilantro.

Serve with basmati rice or naan bread.

Mushroom Stuffed Tomatoes

Mushroom Stuffed Tomatoes

 

Ingredients:

6 large tomatoes* or 1 pound of cherry tomatoes
3 tablespoons butter
1 pound mushrooms, chopped fine, or blended in a food processor
1 clove garlic, minced
salt and pepper to taste
2 tablespoons cream
1/4 cup breadcrumbs
grated Parmesan, as needed
chopped parsley, as needed

Directions:

• Preheat oven to 400F. Cut each tomato in half horizontally. Scoop out about 1/4 cup of the insides from each half. Season with salt and pepper.

• In a large skillet over high heat melt the butter with the garlic and cook until fragrant, about 2 minutes.

• Add the mushrooms and cook until well reduced in size and dark brown in color, about 20 minutes.

• Add cream and continue to cook until almost all the way evaporated. Season to taste with salt and pepper.

• Remove from heat and add the breadcrumbs, stir well.

• Fill each tomato half with about 1/4 cup of the mushroom filling, until all the filling is used. It is okay to mound the mushroom filling up on top.

• Sprinkle with Parmesan and parsley. Place on a baking sheet and bake at 400F for 8 minutes or until tomatoes are soft and the top is browned.

Spicy Macaroni

Ingredients:

1 pkt of macroni
2 oninons fully chopped
1 tomato fully chopped
soya sauce
sirca
salt and spices according to taste

Method :

• Take a bowl add water and boil it. take a pan put some oil heat until it is hot. 

• Put chopped onions and fry until it gets brown then add chopped tomato and fry it. then add salt, spices, 2spoons sirca and 3 spoons soya sauce. 

• Mix all the ingredients properly and then finally add the boiled macroni with the gravy. 

• Mix it properly till the soya sauce gets dry....

• Put the macroni in a plate and mix it with ketchup. just one spoon ketchup sauce. and ur simple and tasty macroni is ready....

Maida Halwa

Ingredients:

Maida - 1 cup
Sugar - 2 cups
Ghee - 1 cup
Water - 1 cup
Cashew nuts - 1 tblsp, finely chopped
Colour and Essence - as desired

Method:

•  Heat ghee in a frying pan till it melts.

• Fry chopped cashews in the ghee till golden. Remove the cashews alone and keep it aside.

• In remaining ghee, fry maida for few minutes in reduced flame till good aroma comes from the flour.

• Remove from fire and mix sugar, water to the flour stirring well without forming lumps.

• Keep it back on fire and stir constantly till halwa consistency is reached.

• Add colour and essence, just before removing from fire.

• Pour on a greased tray and garnish with nuts.

• Allow it to cool and cut into pieces.

Mixed Pickle

Mixed Pickle

Ingredients:

Raw sour mangoes - 2 No.
Lemons - 10 Nos.
Green chillies - 10 No.
Ginger - 2 inch piece - 2 No.
Red chilli powder - 1 table spoon
Salt - 2 table spoons
Mustard seeds - 2 teaspoon
fenugreek seeds(methi) - 1 teaspoon
Turmeric powder - 2 teaspoon
Asafoetida - 1/2 teaspoon

Seasoning ingredients:

• Oil - for seasoning - 2 tablespoons
• Mustard seeds - 1 teaspoon
• Turmeric powder - 1/4 teaspoon
• Asafoetida - 1/4 teaspoon

Make Seasoning:

• Heat Oil
• Add Mustard seeds, Turmeric powder, Asafoetida
• Cool completely before adding to pickle

Making Mixed pickle:

• Cut mangoes in your desired size pieces. Cut lemons in 8 pieces. Slit chilies and cut in 1 inch pieces. Cut ginger in thin small pieces.
• Mix together mango pieces, lime pieces, ginger pieces, chili pieces, salt, red chili powder, fenugreek and mustard powder, turmeric and asafetida.
• Add the cooled seasoning
• Mix well and fill in dry airtight bottle.
• Shake the bottle mixture everyday with a dry spoon once per day for about 15 days.

Pickle will be ready to eat in 10-15 days. Serve with any dish such as snacks, rice, roti, poori etc.

Fish Moilee

Fish Moilee

Coconut vinegar is used as the souring agent and tomatoes are mainly used for garnish. Fish moilee is usually served as a starter and best enjoyed with appam or bread.

 

Ingredients:

500  grams skinless firm white fish slices
1" cinnamon stick
2  green cardamom(s)
1  tablespoon(s) garlic slices
1  tablespoon(s) ginger juliennes
4  green chillies slit
1  medium onion(s) sliced
1  tomato(es) chopped
1  teaspoon(s) turmeric powder
1  cup(s) water
½  teaspoon(s) coarsely crushed black peppercorns
1  tablespoon(s) lime juice
2  sprig(s) curry leaves
2  cup(s) coconut milk
2  tablespoon(s) oil
salt to taste
fried tomato slices to garnish

Directions:

•     Heat the oil in a heavy-bottomed pan till hot and fry the cinnamon and cardamoms briefly. Add the garlic, ginger, green chillies and onions. Saute for about 3  minute(s) or till the onions have turned pink.

•    Add the fish and rest of the ingredients except the coconut milk and mix gently. Cover and cook on very low level for another 10  minutes or till the fish is tender and cooked.

•    Reduce the heat to very low and add the coconut milk (do not use high heat as coconut milk tends to curdle). Mix gently and simmer for a minute or two.

      Garnish with fried tomato slices.
 

Wheat Payasam

Wheat payasam

A mouthwatering sweet dish prepared of coconut, jaggery and broken wheat

Ingredients:

250 gms Broken Wheat
500 gms Jaggery
3 tblsp Ghee
10 gms Raisins
10 gms Cashew Nuts
2 Coconuts
5 gms Cardamom
10 gms Dry ginger powder
10 gms Cumin Powder

Method:

• Grate the coconut. Add 1/2 glass warm water to the grated coconut. Extract the first coconut milk by filtering the mixture of coconut and water.

• Extract the second milk by adding 1 1/2 glass warm water. Repeat the process to extract the third milk.

• Saute broken wheat lightly in one teaspoon ghee.

• Cook the brown wheat in 1 1/2 liters of water.

• Add the third milk and the second milk to the wheat and bring to a boil.

• Let the mixture thicken to a semi solid consistency then add powdered jaggery.

• Finally add the first milk and simmer it for a while.

• Season it with fried nut, raisins, powdered cardamom, ginger and cumin.

• Stir well and remove from fire immediately.

Vegetable Curry

 

Ingredients

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, crushed

2 1/2 tablespoons curry powder

2 tablespoons tomato purée

1 (400g) tin chopped tomatoes

1 vegetable stock cube

285g frozen mixed vegetables

340ml (12 fl oz) water

salt and pepper to taste

Chopped fresh coriander to garnish

 

Preparation method:

• In a large saucepan over medium high heat, heat oil and sauté onion and garlic until golden.

• Stir in curry powder and tomato purée, cook 2 to 3 minutes.

• Stir in tomatoes, vegetable stock cube, mixed vegetables, water, salt and pepper to taste. Cook approximately 20 to 30 minutes until vegetables are well done (not crunchy).

• Sprinkle with fresh coriander prior to serving.

Spinach Dal (Palak Dal)

Ingredients: 

300g red lentils 

825ml water

1/2 teaspoon salt

1/2 teaspoon ground turmeric

1/2 teaspoon chilli powder

500g spinach, rinsed and chopped

30g butter

1 onion, chopped

1 teaspoon ground cumin

1 teaspoon mustard seed

1 teaspoon garam masala

125ml coconut milk

Preparation method:

• Rinse lentils and soak for 20 minutes. 

• In a large saucepan, bring water to the boil and stir in salt, lentils, turmeric and chilli powder. Cover and return to the boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary.

• In a small saucepan over medium heat, melt butter and saute onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and cook until heated through.

Cheese Vegetable Garlic Bread Sandwich

Ingredients:

4 - garlic bread

1 tbsp - grated cheese

1 cup - mixed vegetables cut into thin slices (carrot, cucumber, tomato, cabbage)

1 tsp - black pepper powder

Method:

• Take one garlic bread and spread the vegetables. 

• Top the vegetables with grated cheese and pepper.

• Place another garlic bread and toast in a sandwich toaster.

• Serve hot with tomato sauce

Mix Vegetable Soup

Mix Vegetable Soup

Ingredients:

carrots (chopped) 1/2 cup 

french beans (flas beans) (chopped)1/4 cup 

peas (matar) (shelled)1/2 cup 

tomato (tamatar) puree 1 1/2 cup 

garlic (lasan) paste 1 tsp 

ginger (adrak) paste 1 tsp 

coriander leaves (dhania patta) (chopped) 2 tsp 

butter 3-4 tsp 

glasses of water 3 

salt (namak) and pepper to taste

How to make Mix Vegetable Soup:

• Melt butter, fry ginger and garlic paste, add tomato puree, carrots, French beans, peas and water. Pressure cook for 5-6 minutes.
• Add coriander leaves.
• Boil for 2-3 minutes.
• Note : If you want thick soup, then add 2 tsp of corn flour mixed in 1/2 cup milk.

LEMON PUDDING

Ingredients:

4 oz breadcrumbs
1 oz flour
1/2 tspful baking powder
2 oz shredded suet
2 oz moist sugar (cheeni)
grated rind of 1 lemon
1 egg
3/4 cup milk

How to make lemon pudding:

• Mix all the dry ingredients together with the lemon rind.
• Add the beaten egg and milk, and stir the mixture well.
• Put into a greased mould, cover with a double piece of greased paper and steam for 2 hours.
• Serve with lemon sauce, using the juice of the lemon.

SHAMI KABAB

 

Ingredients:

500 gms minced Mutton
2 Eggs
1meduim sized chopped Onion (Pyaj)
5 Green Chilly (Hari Mirch) chopped
100 gms Bengal Gram (Chana) soaked overnight
10 pods Garlic (Lasan / Lahsun)
1 tsp Cumin Seed (Jeera)
4 Cardamoms
1 " long piece Cinnamon (Tuj/Dalchini)
1 " long piece Ginger (Adrak)
6 Pepper corns (Kalimirchi)
4 Red Chillies
Clarified Butter (Ghee)

How to make shami kabab:

• Boil minced meat in 3 cups of water and a teaspoonful of salt till water is absorbed and meat is tender.
• Grind meat into a fine paste.
• Take garlic, cumin seeds, cardamoms, cinnamon, ginger, peppercorns, red chillies and soaked gram dal and grind into a fine paste.
• Mix both the pastes well.
• Now mix well beaten eggs and prepare a uniform dough.
• Add finely chopped green chillies and onion to dough and mix well.
• Shape the dough into small round flattened balls or kababs.
• Heat ghee and deep fry kababs till golden brown and serve hot with sauce or chutney.

STUFFED ALOO (POTATO)

Ingredients:

8 medium Potatoes (peeled)
2 cauliflower florets (chopped)
1 tbsp chopped onion
1 capsicum (cored, seeded and chopped)
1 tbsp peas
2 green chilies (chopped)
4 medium tomatoes (cubed)
2 cloves of garlic (chopped)
Salt To Taste
2/3rd cup water
1/4th cup ghee
1tsp chopped coriander leaves 

How to make bharawn aloo:

• Slice off the top from the aloo (potatoes) - a thick slice to be used as a lid later, and carefully scoop the inside.
• Place the Cauliflower, capsicum, peas, onion, chilies, garlic and half salt in a saucepan with the water.
• Parboil until the water is fully absorbed into the mixture.
• Fill the mixture into the potatoes, cover with the potato lids and secure with wooden cocktail sticks (toothpicks).
• Heat the ghee in a kadhai or saucepan and cook the tomatoes with the remaining salt over a moderate heat for 2 minutes.
• Carefully arrange the stuffed aloo (potatoes) over the tomato mixture, cover tightly and cook potatoes in their own steam for about 10 minutes until tender.
• Garnish the stuffed aloo with chopped coriander and serve hot with roti or paratha.

CHINESE CHICKEN WINGS

Ingredients:

6 Chicken Wings
1 tbsp Ginger-Garlic paste
2 tbsp Flour (maida)
2 tbsp Con flour
2 Eggs (beaten)
1/4 tsp Pepper / Chili Powder
A pinch of sugar
Salt to taste
1 tbsp Soya Sauce
Oil for frying 

 

Preparation of chinese chicken wings:

• In a bowl add Soya sauce, ginger-garlic paste, sugar.
• Add chicken wings coat well and set aside for 1/2 hour.
• Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and beat in the eggs .
• Heat oil in a wok / kadhai.
• Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden brown.
• Serve fried chicken wings hot with thin slices of onions and lemon.

Onion Uthappam

Ingredients:

2 cup rice (chawal)
1 cup split black gram lentil (dhuli urad dal)
3 onion (pyaj)
2 green chilly (hari mirch)
1 piece ginger (adrak)
1 tsp coriander leaves (dhania patti)
1 tsp salt (namak)
1/2 tsp red chilly powder (lal mirch)
oil

How to make onion uttapam:

• Soak rice and dal separately for about 6 hours.
• Then grind them separately.
• Mix them in a container and add salt.
• Cover and leave for fermentation for 12 hours.
• Finely chop adrak, pyaj, hari mirch and dhania.
• Mix lal mirch in chawal batter.
• Heat a non stick pan/tawa and spread 1 tbsp batter on it.
• Spread chopped vegetables on it.
• Cook at low flame and grease it on the corners and turn it to cook the other side.
• Serve it hot.
• If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa.
• Cook it at low flame to make it tastier.

Velappam

Ingredients:

Raw Rice - 2 cups
Shredded coconut - handful
Cooked rice - Handful (You could also use pressed rice/poha/aval instead)
yeast - 1/2 spoon
sugar - 2-3 tspn
Salt - as needed

Method:

•  1.Soak the rice for 2 hours.

• 2.Grind coconut and cooked rice together until smooth. To this add the rice and grind everything together.

• 3.Add the yeast, salt and sugar and mix well. Let it ferment for few hours or overnight.

• 4.Make Appam in the appam griddle else make it like pancakes on regular griddle. Pour a spoonful of batter and spread using circular motion by holding the handle of the griddle.

• 5.Serve it with sweetened coconut milk, stew, kala chana curry or with any kurma.

Puttu

Ingredients:

 

Puttu Flour - 2 cups (Home made or Store Bought) Salt - 1 tsp
Grated Coconut - 1/4 cup + 1/2 cup
Water - as needed

Method:

1. If you dont get puttu flour, you can also make with  raw rice flour. Dry roast the flour for few minutes. This step is optional but roasting brings out a nice nutty flavour and improves the taste of the puttu.

2. Take the roasted flour in a mixing bowl.  Add the salt and 1/4 cup of grated coconut with the flour. Mix together.
3. Sprinkle water little by little while mixing the flour till the flour is moist.
4. The puttu flour should be crumbly (and not form a dough).  It should be moist enough such that when you press the flour with your palms it should hold together.
5. In the mean time, boil the water in the lower vessel of the puttu stand.
6. In the upper cylinder, add half an inch of grated coconut as the bottom layer. Put two handfuls of the prepared puttu flour as the next layer.
7. Continue layering with grated coconut and puttu flour alternatively till you reach the top.
8. Cover and put the filled cylinder on the lower vessel so that the steam passes through and cooks the puttu.
9. Once you see the steam coming out of the lid of the upper vessel, the puttu is pretty much done. Let the steam come out for another minute or so and switch off.

Qaabooli

Ingredients:

Rice 1 kg                                                        
Bengal Gram Split (chana Dal) 250 gms
Salt to taste
Green Cardamoms 6 no
Cinnamon 2 inches stick
Cloves 8 nos

How to make qaabooli:

• Wash and soak the rice for half hour. Then boil with salt and half the whole garam masala till almost done.
• Wash and soak the chana dal for half an hour. Boil with salt, a little turmeric powder till just cooked (al dente).
• Heat oil, add the remaining cinnamon, green cardamom, cloves and saute.
• Add shahi jeera and when they crackle add ginger and garlic pastes and saute.
• Add chopped green chillies and a little browned onions.
• Add the cooked dal, garam masala powder, finely chopped coriander leaves and stir to mix well.
• Add turmeric powder, stir and take it off heat. Add yogurt and mix well.
• Transfer half of the dal mixture into another pan.
• Spread half the rice over the dal mix, spread browned onions, garam masala powder, chopped mint leaves, lemon juice, saffron dissolved in water or milk.
• Spread the remaining dal over this followed by rice, browned onions, garam masala powder, chopped mint leaves, lemon juice and saffron.
• Cover with a tight fitting lid. After 2-3 minutes lower the heat and let it cook till done.

Shahi Paneer

Ingredients :

    250 gm:Paneer (cottage cheese)              
    1/4 cup:Beaten curd
    11/2 cup:Milk
    1 1/2 cup:omatoes (chopped fine)
    1/2 cup:Onion (chopped into strips)
    1/2" piece:Ginger chopped fine
    2-3:Green chillies chopped fine
    2-3:Cardamoms (crushed)
    1/2 tsp:Garam masala
    1/2 tsp:Red chilli powder
    2 tsp:Tomato sauce
    3 tsp:Ghee or butter
    Salt to taste

For Garnish:

   2 tsp:Grated paneer
   1 tsp:Chopped coriander

Method:

• Chop paneer into 2" fingers.
• Heat half the ghee. Add onion, ginger, green chilli and cardamom. Fry for 3-4 minutes. Add tomatoes and cook for 7-8 minutes, covered. Add curd and cook for 5 minutes. Add 1/2 cup water and cool.
• Blend in a mixer till smooth.
• Heat remaining ghee, add gravy and other ingredients except milk and paneer. Boil to get a very thick gravy.
• Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
• Garnish with chopped coriander and grated paneer.

Aloo Aur Shakarkand Ke Kebab

Ingredients:

2 large potatoes
2 medium sweet potato (shakarkand)               
4 tbsp melted butter
4 tbsp mint leaves (phudina) chutney
1/2 cup khajur imli ki chutney
1 cup curds (dahi) , beaten
1/4 tsp black salt (sanchal)
1/2 tsp roasted cumin seeds (jeera) powder
1/4 tsp chilli powder
salt to taste
1/2 cup grated radish (mooli) and 1/2 cup

 Method:

 

• Parboil the potatoes and sweet potatoes in salted water. Peel and      cut  into large cubes.
• Thread the potato and sweet potato cubes alternately onto skewers.
• Brush them with a little melted butter and cook over a charcoal or electric barbecue till they are evenly browned (approx. 3 to 4 minutes) on all sides.
• Drain on absorbent paper and place in a serving dish.
• Top with the phudina chutney, khajur imli ki chutney, curds, black salt, cumin seeds powder, chilli powder and salt.
• Serve immediately garnished with radish and spring onions.

Broccoli and Cheese Balls

Ingredients:

1 tbsp oil
1/2 cup finely chopped onions                              
1 tsp finely chopped garlic (lehsun)
2 tsp finely chopped green chillies
1 cup finely chopped broccoli
2 tbsp cornflour
3/4 cup boiled , peeled and mashed potatoes
salt to taste
15 cubes of mozzarella cheese
cut into 25 mm (1”) cube
bread crumbs for rolling
oil for deep-frying



Method:

• Heat the oil in a pan, add the onions, garlic and green chillies and sauté for 2 minutes.

• Add the broccoli and sauté for another 4 to 5 minutes till the broccoli is almost cooked.

• Remove from the flame, add the cornflour, potatoes and salt and mix well.

• Divide the mixture into 15 equal portions and shape each portion into a flat round.

• Press a little in the centre of each round to make a depression. Place a mozzarella cheese cube in the centre of each round and roll again to form a ball.

• Roll each ball in bread crumbs in such a way that the balls are evenly coated from all sides.

• Heat the oil in a kadhai on a medium flame and deep-fry the balls, till they are golden brown in colour from all sides. Drain on absorbent paper and serve hot.

Baked Salmon

Ingredients:

2 cloves garlic , minced

6 tablespoons light olive oil                         

1 teaspoon dried basil

1 teaspoon salt

1 teaspoon ground black pepper

1 tablespoon lemon juice

1 tablespoon fresh parsley , chopped

2 (6 ounce) salmon fillets

Directions:

• In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley.
• Place salmon fillets in a medium glass baking dish, and cover with the marinade.
• Marinate in the refrigerator about 1 hour, turning occasionally.
• Preheat oven to 375 degrees F (190 degrees C).
• Place fillets in aluminum foil, cover with marinade, and seal.
• Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Note: 
   
        Salmon is the common name for several species of fish in the family Salmonidae. Several other fish in the same family are called trout
Typically, salmon are anadromous: they are born in fresh water, migrate to the ocean, then return to fresh water to reproduce

Roti Flatbread

Ingredients:

2 1/2 cups self-rising flour, or 2 cups self-rising flour and 1/2 cup whole wheat flour
2 tablespoons vegetable oil
1 cup warm water
Vegetable oil for pan
Melted butter

Preparation:

• Place flour(s) in a bowl. Mix in the 2 tablespoons of vegetable oil. 
• Add water slowly, stirring as you go, until dough starts to come together. Keep stirring, adding a little more water if dough is still dry, until dough forms a ball. 
• Turn dough out onto counter and knead, adding a little flour if the dough is too sticky. Dough should be soft, but not sticky enough to stick to your hands or the counter. 
• Let dough rest for 10 minutes, covered with a damp cloth.
• Roll out dough in a large circle, about 1/4" thickness. Spread about 1 teaspoon vegetable oil over the surface of the dough. Roll the dough up into a long roll. 
• Cut the dough into 8 to 10 pieces. Roll each piece out flat into a 6 inch circle. Let circles rest, covered with damp cloth, for 5 minutes. 
• Heat a flat heavy griddle or skillet (a cast iron skillet or crepe pan works well) over low to medium heat. 
• Roll the first circle of dough out as thin as possible (to about an 8-9 inch diameter circle). 
• Add about 1 teaspoon oil to the skillet. Place dough in hot skillet. Cook until bread puffs up and turns light brown on the skillet side. Slide bread to the each of the pan with your fingers, and quickly flip to brown the other side (about 1-2 minutes). 
• Remove from heat and place roti in a colinder to cool. Cover roti with a damp towel while you cook the rest. Add more oil to the skillet as needed. 
• Roti can be reheated just like tortillas: in a low oven, wrapped in foil, or in the microwave covered with a damp cloth. Brush roti with melted butter before serving, if desired.

Note:

     Roti is generally a South Asian bread made from stoneground wholemeal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan, Bangladesh, Nepal and Sri Lanka. It is also consumed in parts of the Southern Caribbean, particularly in Guyana, Suriname, Trinidad and Tobago. Its defining characteristic is that it is unleavened. Indian naan bread, by contrast, is a yeast-leavened bread.
    Roti and its thinner variant, known as chapati, are an integral part of Indian / Pakistani cuisine.  is particularly popular in India and Pakistan.

Tomato Soup

Ingredients:

Tomatoes - 4 cups chopped                            

Sugar - 1 tbsp or to taste

water - 3 cups

corn flour - 1 tablespoon

salt - 1/2 tsp or to taste

black pepper powder - 1/2 tsp or to taste.

Fresh Cream or butter - 1 tsp


Cooking Method:

• Wash tomatoes.
• Chop roughly.
• Boil 1 cup water in a pan. Add tomatoes to it. Cook for 5 minutes or till tomatoes are just done. Take off fire.
• Puree the tomato along with the water in which it was cooked.
• Pass through a sieve to remove skin and seeds.
• Put the puree back in the pot. Add 1 cup water. Bring to boil.
• Mix corn flour in a 1/2 cup water. Add to the soup mixture while stirring so as not to form the lumps. Let it boil for a minute.
• Check for consistency, add more water if needed.
• Add salt, sugar, and pepper powder according to taste.
• Boil for 2 minutes.
• The soup is ready. Add cream or butter just before serving in the soup bowl.
• Serve hot with croutons or garlic bread.

Note:

    Tomato soup is a soup made from tomatoes. It may be served hot or cold, and can be made in many styles. It may be smooth in texture, but there are recipes which include chunks (or small pieces) of tomato, cream and/or chicken stock. Popular toppings for tomato soup include sour cream, and croutons. Tomato soup is one of the top comfort foods in Poland and the United States

Chocolate Chip Nut Cake

Ingredients:

2 1/2 cup Flour
3 tsp     Baking powder
1 tsp     Baking soda
1/4 tsp   Salt
1 cup     Butter or margarine                    
1 cup     Sugar
3         Eggs

1 cup    Sour cream
2 tsp    Vanilla


1 cup    Chopped nuts ( we always used walnuts
1 cup    Chocolate chips
1/2 cup  Brown sugar
2 tsp    Cinnamon




Method:

• Sift together the first four ingredients. Set aside.
• Cream together the next three ingredients, beating in the eggs one at a time. 
• Add the sour cream and vanilla to the creamed mixture.  
• Add flour mixture to creamed butter mixture and mix together. 
• Mix together the nuts, chocolate chips, brown sugar and cinnamon.
• Pour 1/2 the batter in the pan, then sprinkle on 1/2 the chocolate chip mixture. 
• Add the remainder of the batter, then sprinkle the remainder of the chocolate chip nut mix on top.
• Bake for desired time, remove from oven and let cool for 5 minutes, loosen the sides of cake with a butter knife.
• Invert cake onto serving plate and remove from pan.

Note:

      Cake is a form of bread or bread-like food. In its modern forms, it is typically a sweet and enriched baked dessert. In its oldest forms, cakes were normally fried breads or cheesecakes, and normally had a disk shape. Determining whether a given food should be classified as bread, cake, or pastry can be difficult.
       Modern cake, especially layer cakes, normally contain a combination of flour, sugar, eggs, and butter or oil, with some varieties also requiring liquid (typically milk or water) and leavening agents (such as yeast or baking powder). Flavorful ingredients like fruit purées, nuts, dried or candied fruit, or extracts are often added, and numerous substitutions for the primary ingredients are possible.

Vegetable Cutlets

The vegetable cutlet is the versatile vegetable tikki or cutlet recipe with mashed potatoes, vegetables and spices as fillings. Garnish the cutlets with imli chutney, curd, coriander chutney,chaat masala, etc and the lip smacking cutlet chaat would be ready to eat.

Ingredients:

• 2 medium potatoes
• 1 cup chopped mixed vegetables (green peas, carrots, green beans, corn)
• 2 tablespoons chopped cilantro (green coriander)
• 2 finely chopped green chilies 
• 1 teaspoon chopped ginger
• 1 teaspoon salt 
• 1 teaspoon mango powder
• 3 tablespoon All Purpose flour (plain flour or maida)
• 1 cup breadcrumbs
• Oil to fry

Method:

• Boiled the potatoes until they are tender.
• Once cooked, drain the water and let the potatoes cool down.
• Peel the skin off and mash the potatoes.
• Steam the chopped mixed vegetables.
• Make sure to squeeze the vegetables to take the excess water out and Pat dry.
• Mix all the ingredients togather; adjust salt and pepper to your taste.
• Add 4 tablespoons of water to the All Purpose flour to make a batter and keep aside.
• With oiled hands, divide the mixture into 10 equal parts.
• Shape into flat heart patties about 1/2 inch thick.
• Dip each patty in the flour batter, and roll the patty in breadcrumbs and set aside.
• Heat the oil on medium high heat in a frying pan.
• Frying pan should have atleast 1 1/2 inch of oil. To check if the oil is ready, put one drop of batter in the oil, the batter should come up right away.
• Fry a few cutlets at a time until they are golden-brown on both sides. 
• Repeat this until all the cutlets are done. Serve hot.

Seekh Kebab

Ingredients:

• 450 gm (1lb): Lamb mince
• 2 medium size: Onions
• 
  • 5 cloves: Garlic
  • 1.5cm: (0.5 inch) of ginger
  • 1-2: Green chilli (de-seeded)
  • 2-4 sprigs: Fresh coriander
  • 
    
  • Dry Masala:
    • 2-3: Cardamoms (small, green, ground)
    • 1-2: Cardamom (Black, ground large)
    • A pinch to 1/2 a tbs: Chilli powder
    • 1/2 a tbs: Salt
    • 1/2 a tbs: Garam masala
    • 1/2 a tbs: Cumin seeds (whole)
    • 1 tbs: Dry coriander
    Method:
    
    

    • Put all the mince lamb in a large bowl and add chopped onions, garlic, ginger, chillies and coriander. 
    • Then add whole of the ground masala and mix thoroughly with either your hand or a wooden spoon.
    • Take a large hand-full and make into a long kebab using the handle of a wooden spoon.
    • Put foil on to your grill and put your kebabs under a hot grill. Cook on all sides until brown.
    • Serve on a bed of lettuce. Garnish with tomatoes, onion rings, chillies and coriander.

    
    

    Note:

    
    

               Made with keema (lamb or beef mince) and traditionally cooked in a tandoor oven, Seekh Kabab is a traditional South Asian cuisine. Seekh Kabab consists of small cubes of meat threaded on a skewer that are grilled or roasted. Here we are using lamb mince but you can use any kind of meat according to your taste. Lamb Seekh kebab and beef seekh kebabs are the most popular.

PULISSERRY

Ingredients:

Pineapple chunks -10 Oz. 

Yogurt -4 cups 

Turmeric powder -3/4 tsp. 

Salt -1 tsp. 

Red chili powder -1/4 tsp. 

Cumin powder -1 tsp 

Water -2 cups 

Curry leaves -1 stem 

Red chilies -2 no 

Mustard seed -1 tsp. 

Fenugreek seeds 

Oil for seasoning 

Directions:

Cook pineapple in water with salt and turmeric powder until tender. Add cumin powder while cooking. Reduce water to about 1 cup. Turn the heat to very low. Add the yogurt to the mixture. Mix well and turn the heat off. 

Season with oil, mustard seed, red chili, fenugreek seed and curry leaves.