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. 

Fish Fried Rice

• 
  
• Ingredients: 
• 
  
• 1/2 kg: Fish, cut into small pieces (white fish is best)
• 2 cup: Long grained rice
• 2 large: Onions, chopped
• 2 tbsp: Desiccated coconut
• 1 tbsp: Ground coriander
• 11/22 tsp: Turmeric powder
• 1-inch: Piece ginger
• 2 tsp: Ground cumin seeds
• ½ tsp: Fenugreek seeds
• 1 : Bay leaf
• Juice of a ½ lime
• 1/2 cup: Oil
• Salt to taste

Method:    

• Wash the rice and soak it in cold water for at least 1 hour.
• Wash and cut the fish into 2-inch pieces.
• Mix the coriander, cumin, turmeric, fenugreek and ginger together.
• Heat 2 tablespoons of oil in a large frying pan and fry the mixture for about a minute.
• Place the fish in the pan, stir without breaking the pieces.
• Cover the pan and allow the fish to cook in its own steam for five minutes.
• Remove the fish carefully with a fish slice and keep them warm.
• Meanwhile, fry the onions with the bay leaf in the remaining oil till brown.
• Drain the rice and add to the onions.
• Mix the coconut and lemon juice in the rice and fry lightly for a couple of minutes.
• Pour a cup of water into the pan in which fish was fried and bring to the boil, pour this water into the rice mixture.
• Add extra warm water, just enough for the rice to simmer and cook
• Turn the rice out on a serving plate and arrange the cooked fish pieces on top.
• Garnish with chopped coriander leaves.

Note:

     Fried rice is a popular component of Asian cuisine, especially Chinese food. It is made from steamed rice stir-fried in a wok, often with other ingredients such as eggs, vegetables, and meat. It is sometimes served as the penultimate dish in Chinese banquets (just before dessert). As a home-cooked dish, fried rice typically is made with left over ingredients from other dishes, leading to countless variations.

Tandoori Chicken Legs

 

Ingredients :

• 4 ounce chicken legs skinless
• 7 ounce Tandoori Marinade 
• juice of one lemon 

Directions:

1. Make gashes in the chicken legs and rub in the lemon juice.
2. Place the chicken legs and the marinade into a bowl or a ziploc bag and refrigerate for 24 hours or overnight (the longer the better).
3. Either cook the chicken over a barbecue, or on an oven rack above a foil-lined tray over a medium heat. Cook for at least 10 minutes either side, you may need to cook for longer. To test if it is ready, pierce the plumpest part of the leg. If the fluid runs out clear, it is ready. If it is still red or pink, cook for a while longer.
4. As with the Chicken Tikka, blacken the chicken a little before presenting by raising the heat.
5. Serve with salad, 

MANGO CHUTNEY

Ingredients:

1 large or two regular-sized green mangoes, about 2 pounds
1 tsp. canola oil (this little bit is necessary to temper the spices)
1 tbsp. minced fresh ginger
1/2 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
1 cup water
1/2 teaspoon salt
1/4 cup jaggery, demerara, or other sugar (add more if using very tart fruit)
1 jalapeño pepper, de-seeded and minced
1/4 – 1/2 teaspoon cayenne or red chili pepper
2 tbsp. lime juice
2 tbsp. white vinegar

How to make mango chutney:

• Peel the mangoes and dice the flesh. 
• Heat the oil in a large, non-stick saucepan and add the ginger. Stir-fry for one minute, and then add the cumin and mustard seeds. 

• Cook for 1-2 minutes, until the seeds begin to pop, and then add the chopped mango. 
• Cook, stirring, for about 2 minutes.

• Add the remaining ingredients, bring to a boil, and then reduce heat to low. 

• Simmer until the mango becomes translucent and the chutney is thick, from 30 to 60 minutes depending on the ripeness of the mangoes. 

• As it’s cooking, check for sweetness, and add a little more sugar if necessary. 
• Cool and store in jars in the refrigerator.

Note:

     Mango , evergreen tree of the Anacardiaceae ( sumac family), native to tropical E Asia and now grown in both hemispheres. The chief species, Mangifera indica, is believed to have been cultivated for about 6,000 years. It was introduced into Brazil by Portuguese colonists.

CHUTNEY CHUTNEY. Chutney is a term applied to a variety of spicy relishes and condiments in Indian cookery. The term itself is an anglicized form of the Hindi word chatni. In India, there is an implied understanding that these preparations are also freshly made from fresh ingredients.

GARLIC CHUTNEY

 

 

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. 

Note:

    CHUTNEY. Chutney is a term applied to a variety of spicy relishes and condiments in Indian cookery. The term itself is an anglicized form of the Hindi word chatni. In India, there is an implied understanding that these preparations are also freshly made from fresh ingredients. For example, chutneys using nutmeg are prepared only when nutmeg is in season, although chutneys can be composed of a wide variety of ingredients and thus represent many types of flavors and textures. In general, chutneys fall into two distinct categories: freshly-made preparations for immediate consumption, and cooked preparations intended to keep as long as a year, which can be grouped further according to their saltiness, sweetness, sourness, or spiciness

 

Vanilla Pudding

Ingredients

    * 1/3 cup white sugar
    * 3 tablespoons cornstarch                
    * 1/4 teaspoon salt
    * 2 1/2 cups milk
    * 1 1/2 teaspoons vanilla extract

Directions

   1. In a saucepan, combine the sugar, corn starch and salt.
      Add milk and cook over medium heat, stirring constantly until mixture thickens.
       Add vanilla and continue to cook for 2 to 3 minutes.
     
   2. Pour into individual molds rinsed with cold water; chill until firm and unmold.

Note:

Pudding most often refers to a dessert, but it can also be a savory dish.

       In the United States, pudding characteristically denotes a sweet milk-based dessert similar in consistency to egg-based custards, though it may also refer to other types such as bread and rice pudding.

      The word pudding is believed to come from the French boudin, originally from the Latin botellus, meaning "small sausage," referring to encased meats used in Medieval European puddings