Coconut Fish Fry

Ingredients:
750gm sole/ bekhti fillets
3 tsp red chillies
2 tbsp coconut desiccated
2 tsp ginger, chopped
6 garlic cloves
1 ½ tbsp white vinegar
3 tbsp maida (flour)
salt to taste
oil for frying
lemon wedges for garnishing

Method:
Wash the fish fillets and pat dry. Sprinkle maida over fillets and keep aside. Grind together red chillies, coconut, ginger, garlic, vinegar and just enough water to make fine paste.
Add salt and evenly coat fillets with this paste.
Heat oil in a frying pan and fry fish till crisp.
Serve immediately, accompanied by lemon wedges.

Bombay Shrimps

Ingredients :
1 lb medium sized raw shrimps
1 tsp garlic paste
1 tsp ginger paste
4 tbsp tamarind paste
1/4 tsp turmeric powder
¼ tsp red chilli powder
2 tbsp veg oil
3 cloves garlic

(whole)

½ cup coconut milk
1 tbsp finely chopped cilantro
2 fresh finely chopped green chillies
salt to taste

Method :
Peal the shrimps.
Put them in a bowl and add garlic, ginger, tamarind paste, turmeric, salt and chilli powder to it. Mix well and keep aside for 10 minutes.
Heat the oil in a frying pan.
Add whole cloves of garlic. Stir until brown.
Add shrimps in it and stir for 1 minutes so that the shrimps also get brown.
Add coconut milk, cilantro and green chillies.
Turn the heat off as the sauce begins to simmer.
Serve on bed of steamed rice.

Fish Curry

Ingredients :

4 slices fresh carp or striped bass
2 tbsp mustard seeds
2 jalapenos
½ tsp panch foron
½ tsp turmeric
2 tbsp oil

Method :

Apply salt and ¼ tsp of the turmeric to the fish.
Now heat oil in a non-stick pan and fry the fish till it turns golden brown on both sides. Remove the fish and keep aside.
In a blender, make a paste of the mustard seeds, the jalapenos and ½ cup water.
In the remaining oil add the panch foron and add this mustard paste.
Fry for 4 to 5 minutes and then add the fish, turmeric and salt.
Cook for 10 minutes till it is cooked. Garnish with cilantro.

Baked Shrimps

Ingredients:
¼ kg shrimps
1 egg, beaten
¼ tsp chilli paste
1 tbsp chopped onion
1 tsp pepper powder
1 ½ tbsp chopped celery
1 ½ tbsp chopped parsley
1 tsp ginger powder
1 tsp garlic powder
Salt to taste

Method:
De shell and de-vein the shrimps and boil them in salt water for 5 minutes.
Mix all the ingredients to the shrimps to the shrimps and place them on a greased baking dish.
Bake in moderate oven for 30 minutes.
Ready to serve hot.

Aloo Ki Puri

Ingredients :

2 teacups maida
2 potatoes, boiled
2 pinches pepper powder
½ teacup milk
2 pinches saffron
2 tbsp melted ghee
½ tsp salt
ghee for deep frying

Method :

Peel and grate the potatoes and make a fine paste.
Mix the flour, pepper, ghee and salt properly.
Put the saffron in the milk and mix with the flour. If you want, put a little saffron colour in the milk.
Knead and dough properly. Leave aside for 1 hour.
Roll into small puris and deep fry in hot ghee till they puff up.
Ready to serve.

TANDOORI CHICKEN

Ingredients:

4 skinned Chicken Quarters
2 tblsp Lemon Juice (Nimbu Ka Raas)
1 Garlic Clove (Lahsun)
1 inch piece peeled and coarsely chopped Fresh Ginger (Adrak)
1 Green chilli (Hari mirch)
1 tblsp Water
4 tblsp Natural Yogurt (Dahi)
1 tsp Grouna Cumin (Zeera)
1 tsp Garam masala
1 tsp Paprika
1 tsp Salt (Namak)
A few drop of Yellow Food Colouring
2 tblsp melted Ghee
For garnishing:
Lemon Wedges
Onion (Pyaaz) rings

How to make tandoori chicken:

· Make 3-4 cuts in each chicken quarter using a knife.

· Put the chicken in an ovenproof dish.

· Combine lemon juice.

· Rub it into the incisions.

· Cover it.

· Let it marinate for about 30 minutes.

· Combine garlic, ginger and green chilli and water in a blender.

· Grind to make a smooth paste like mixture.

· Combine the paste to yogurt, ground cumin, garam masala, paprika, salt, food colouring and the melted ghee.

· Mix all the ingredients well.

· Spread them over marinated chicken pieces.

· Coat the pieces with the yogurt marinade.

· Cover it.

· Let it marinate at room temperature for about 5 hours.

· Turn once or twice maximum.

· Place chicken in a oven at 325 F.

· Let it roast for 1 hour.

· Bast frequently and turn once.

· The chicken should be tender and most of the marinade should be evaporated.

· Then grill the chicken over hot charcoal.

· Garnish it with lemon wedges and onion rings.

MALAI KOFTA

MALAI KOFTA

Ingredients:

For the Kofta:

1 1/2 lb. potatoes
2 heaped tbsp each of crumbled paneer,
khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream)
4-5 cashewnuts chopped
1 tbsp raisins
2-3 finely chopped green chillies
1/4 tsp sugar
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chilli powder
1/2 tsp cardammom powder
Salt To Taste
3 tbsp cooking oil/ghee(clarified butter)
Oil for frying the koftas
For the gravy:
2 medium onions,chopped
3 flakes garlic,crushed
1 inch ginger,crushed
3 large tomatoes,pureed
1 tsp red-chilli powder
1/2 tsp garam masala powder
1/2 tsp dhania(corainder) powder
1/2 tsp cumin powder
2 tsp powdered poppy seeds
1/2 tsp sugar
1 tbsp ground peanuts/cashewnuts

How to make malai koftha :

How to make malai koftha :

Boil the potatoes till tender.

Peel, mash and add salt to taste.

Keep aside.

Mix all the other ingredients for the kofta into a paste.

Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.

Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.

Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate.

Add the pureed tomatoes and the masala powders.

Add the sugar and the ground peanuts.

The gravy will begin to thicken.

You can also add some malai to thicken it some more.

Mix in some water if necessary.

When the gravy comes to a boil, add the koftas.

Heat through and serve the malai kofta.

Note: In this malai kofta receipe , the koftas should be put in just before eating the dish or else they will turn soggy.

Palak Tofu-Paneer Recipe

Palak Tofu-Paneer Recipe

Ingredients

1 lb firm tofu, drained, cubed

1/4 cup soy sauce

1 oil for deep-frying

2 tbsp ghee

2 1/2 lb frozen, chopped spinach

6 cup fresh tomatoes, cubed

2 tsp curry powder

2 tsp asafetida

1 1/2 tsp ground cumin

1 tsp ground coriander

3/4 tsp cayenne pepper

1/2 tsp black pepper

1/2 tsp cinnamon

1/4 tsp allspice

1/4 tsp cloves

2 tbsp soy sauce

Preparation

Soak the tofu in the soy sauce for some time.

Now, heat the oil to 350 degrees. While this is done, remove the cubes from soy sauce and drain it of the soy sauce. Now fry the tofu cubes in heated oil and cook till browned and a little crisp on the outside. Set them aside. Leftover soy sauce can be kept and used later.

Now, take a pan and add ghee to it. Now, toss in the spinach and the tomatoes into it. Cover the pan and cook it on medium flame 10 minutes. Now, stir the contents and mix them properly.

Now, take another pan and heat the ghee or vegetable oil. Add the cumin, coriander, black pepper, ground coriander, cinnamon, cloves, allspice, asafetida, curry powder and cayenne pepper; and cook till the spices appear to be browned. After this, add in it the spinach and tomato mix to it, along with some soy sauce and mix thoroughly.

Now, add cooked tofu cubes to it and cook it for some time.

Your Palak Tofu is ready to serve

Shahi Paneer

Shahi Paneer

Servings: four to six
Preparation time: 45 minutes

Ingredients

Paneer: 250 gram

Curd: one fourth cup, beaten

Cream: three table spoon

Milk: half cup

Tomatoes: two to three, finely chopped

Onions: two, finely chopped

Ginger: half inch, chopped finely

Green chilies: two finely chopped

Green Cardamom: three, crushed

Tomato sauce: two table spoon

Garam masala: one tea spoon

Kaju paste: two table spoon

Badam paste: two table spoon

Turmeric powder: one tea spoon

Ghee or butter: three table spoon

Salt: according to taste

For garnishing

Coriander leaves: Two table spoons finely chopped

Grated paneer: two table spoon

Method

In a pan take two table spoon of ghee or butter and add onion, ginger cardamom. Sauté till golden brown. Remove from the flame and blend it in the mixer to make a smooth paste.

In the pan again melt two table spoon of butter and add the smooth paste of onion and ginger, finely chopped tomatoes, salt and all the spices. Sauté for about ten minutes on medium flame.

Now add kaju paste, badam paste and whipped curd and tomato sauce. Bring the mixture to a boil.

Add half a cup of milk and paneer cubes to the curry. Make sure that you don’t add water to the mixture. The consistency of the curry in shahi paneer is always kept thick. If you find the consistency too thick then you can add water but then make sure that it is not more than one fourth cup. Stir and bring it to a boil. Make sure that the consistency of the curry is thick.

Finally add cream. Heat for about two minutes. Make sure that you do not over heat it. Overheating spoil the cream. The cream changes to ghee when you heat it and thus the taste of the curry prepared alters altogether. This is the reason why the cream is added at the end when the curry is prepared and is ready to be served. Remove from the flame.

Pour the curry in the serving dish.

Garnish with chopped coriander and grated paneer. Serve hot with butter Nan or chappati.

Paneer Rajma Recipe

Paneer Rajma Recipe

Ingredients

200 gm Paneer (Indian cottage cheese) chopped into small cubes
1 medium sized Onion (chopped finely)
1 tsp black lentils
1 tsp cumin seeds
A few Curry Leaves
150 gm Rajma (beans)
Salt, Red Chilly Powder to taste
Oil for frying
1 tsp Turmeric powder
Chat Masala
1 tsp Garam Masala
1 tsp Ground Ginger

Preparation

1. Fry the Paneer cubes in a pan till they turn golden in color.

2. Now, set aside the Paneer cubes

3. After that, heat the oil in a pan and fry the cumin seeds for ½ min

4. Add the chopped onion and the lentil seeds and fry till the onion turn golden brown

5. Add Red Chilly powder, Turmeric powder and ginger paste and fry for a minute.

6. Now add the Paneer cubes and Rajma and sauté for some time.

7. Add salt and water to it and cook over a light flame till the beans are tender.

8. Now, add Garam Masala and Curry leaves and stir well for a minute.

9. Before serving sprinkle little bit of Chaat Masala (a kind of Indian spice).

Your Paneer Rajma is ready to be served hot. Enjoy it with Naan, Kulcha or chapatti.

Malai Mutter Paneer Recipe

Malai Mutter Paneer Recipe

Ingredients

400 gm Paneer, chopped into medium sized cubes

4 cups fresh peas’

1 cup fresh cream

6 tbsp of vegetable oil

½ cup crushed cashew nuts roasted

4 tomatoes

4 onions

4 tsp ginger garlic paste

2 tbsp poppy seeds

2 tsp masala powder

6 cardamoms

2 tsp red chili powder

2 tsp cumin seeds

Chopped coriander

Salt to taste

Preparation

First of all, grind the onions, along with the poppy seeds and add it to the ginger garlic paste. Grind again, to make a fine paste.

Now, take a pan and add 6 tbsp of oil and add some cumin seeds to it. Fry till they crackle. After this, add the above paste to it. Cook it for around 15 minutes, till it gets into thick gravy.

Now add the peas to it and cover pan with a lid, allowing it to cook for 5 minutes.

After this, add the fresh cream to the above mixture and cook for 10-15 minutes.

After this, add the Paneer, cashews, chopped coriander and salt to it.

Stir well and cook on low heat for 5 minutes.

Your Malai Mutter Paneer is ready to be served hot.

Malai mutter Paneer goes best with Naan, chapatti, or Pulao.

Paneer Pancake Recipe

Paneer Pancake Recipe

Ingredients

150 gm Maida

300 ml milk

1 egg or 3 tsp ghee

300 gm Paneer, finely chopped

1 onion, chopped

3 green chilies, chopped

1 tsp chilly powder

1 tbsp ghee

3 large tomatoes

1/3 teacup fresh cream(optional)

3 to 4 tsp sugar

2 tbsp tomato ketchup

2 tbsp chopped coriander

Salt to taste

Preparation

1. First of all, prepare the pancake as according to the following instructions

Mix up the flour, milk, egg and salt.

Set aside the batter for at least 20 minutes.

Make pancakes in a frying pan, using a little ghee or butter while frying.

2. Now, prepare the filling as follows

Sauté the chopped onion in a frying pan for 1 minute in the ghee.

Add the chilies and sauté again till the onions turn pink. Now add the Paneer, chilly powder and salt and mix them properly.

3. After you have the pancake and the stuffing ready, it is the turn for the sauce

Chop the tomatoes into big pieces, add 1 cup of water and cook in a pressure cooker for about one minute. Now remove the skin and the seeds and mash the pulp to form thick syrup.

Now add ½ tsp of chilly powder, tomato, ketchup, sugar and salt and simmer for 15 minutes. Add fresh cream to it and mix well. We are ready with the sauce.

4. Final preparation

Grease a baking dish and spread a little sauce at the bottom.

Place the pancakes over it and spread a little filling and again a little sauce.

Repeat the process

Now bake in a hot oven at 450ºF for 10 to 15 minutes until cooked.

Garnish with chopped coriander

Your Paneer Pancake is ready to be served

Malai Mutter Paneer

Malai Mutter Paneer

For preparing Malai Mutter Paneer, you need paneer finely sliced in rectangular shape.

2 cups of peas,

½ cup full of cream,

2 finely chopped tomatoes,

2 chopped onions,

1 ginger,

1 teaspoon of garlic paste,

1 full teaspoon of masala powder,

small amount of khus khus,

3-4 cardamoms,

1 teaspoon full of red chilli powder and salt according to taste.

Method

Firstly, grind chopped onion, ginger, khus khus to obtain a fine paste out of them.

Use non stick pan and add 3 teaspoon of cooking oil to it and as oil gets heat up add some cumin seeds and pour the paste to the pan. Cook for about 10 minutes until the paste gets light brown in color.

Add peas to the paste and cook for 5 minutes while covering the nonstick pan with its cover. Add some fried cashews and keep it separately.

Add cream to the pan and cook for 10 minutes and then add fried cashews, panner, chopped coriander and salt to it.

Mix it well and cook for 5 minutes.

Serve with along with naan or pulao to family members or friends.

Tandoori Paneer Roll Recipe

Tandoori Paneer Roll Recipe

Ingredients

200 gm fresh Paneer

1 cup thick curd

1 tsp chilly and turmeric powder

1 tbsp ginger- garlic paste

1 tbsp Garam Masala powder

1tsp lemon juice

Salt to taste

2 medium capsicums chopped

2 medium sized onions chopped

3 cloves garlic finely chopped

A pinch of sugar

Coriander leaves for garnish

Whole wheat flour roti’s

1 Egg for smearing on top

Preparation

Mix the ingredients for the marinate in a bowl keep aside.

Heat oil in a pan add oil.

Add onions and garlic to it, let it soften.

Add the capsicum and stir fry for 2-3 min.

Add the marinate, salt and sugar and let it cook.

Finally add the Paneer, and coriander leaves.

Beat the egg in a bowl with a little salt and pepper.

Make a chapatti after it is ready smear a spoon full of beaten egg on top let it cook and then flip.

Garnish with above ingredients mentioned and serve hot with Chilly sauce.

Spicy Paneer Fritter Recipe

Stuffed Bhindi with Paneer Recipe

Stuffed Bhindi with Paneer Recipe

Ingredients

200 grams Bhindi (Okra/Ladyfinger)

1 medium sized onion, grated

2 large tomatoes

1/2 teaspoon chilly powder

1/4 teaspoon Garam masala

2 tablespoons ghee or oil

4 tsp ginger-garlic paste

Salt to taste

4 cloves

Pinch of asafetida

2 tablespoons chopped coriander for garnishing

100 grams Paneer cut into small pieces

2 pinches pepper powder

1/3 tbsp amchoor (a kind of Indian spice)

Preparation

Take a pan and heat 1 tbsp oil in it. Add Paneer pieces to it and fry till they turn golden in color.

Add the pepper powder along with amchoor and salt to taste. Now, cook for 2 min and then set aside.

Now, cut the stalk of each Bhindi and make lengthwise slit.

Mix the stuffing properly and stuff each Bhindi with the stuffing mixture.

Now take some oil in the pan and add cumin seeds. Sauté until it starts to crackle.

After this, add onions, green chilies and ginger. Sauté till onion turns transparent, then put in asafetida and cook for a few seconds.

Now peel off the skin of the tomatoes and mash the pulp to form a thick paste. Add this to make thick gravy.

After this, add the Bhindi (Okra) and cook for 5 minutes until soft and well coated with the gravy.

Your Stuffed Bhindi with Paneer is ready to serve. You can serve it with chapattis, paratha and yoghurt.

Stuffed Bhindi with Paneer Recipe

Stuffed Bhindi with Paneer Recipe

Ingredients

200 grams Bhindi (Okra/Ladyfinger)

1 medium sized onion, grated

2 large tomatoes

1/2 teaspoon chilly powder

1/4 teaspoon Garam masala

2 tablespoons ghee or oil

4 tsp ginger-garlic paste

Salt to taste

4 cloves

Pinch of asafetida

2 tablespoons chopped coriander for garnishing

100 grams Paneer cut into small pieces

2 pinches pepper powder

1/3 tbsp amchoor (a kind of Indian spice)

Preparation

Take a pan and heat 1 tbsp oil in it. Add Paneer pieces to it and fry till they turn golden in color.

Add the pepper powder along with amchoor and salt to taste. Now, cook for 2 min and then set aside.

Now, cut the stalk of each Bhindi and make lengthwise slit.

Mix the stuffing properly and stuff each Bhindi with the stuffing mixture.

Now take some oil in the pan and add cumin seeds. Sauté until it starts to crackle.

After this, add onions, green chilies and ginger. Sauté till onion turns transparent, then put in asafetida and cook for a few seconds.

Now peel off the skin of the tomatoes and mash the pulp to form a thick paste. Add this to make thick gravy.

After this, add the Bhindi (Okra) and cook for 5 minutes until soft and well coated with the gravy.

Your Stuffed Bhindi with Paneer is ready to serve. You can serve it with chapattis, paratha and yoghurt.

Kadhai Paneer

Kadhai Paneer

Ingredients

I kg. Paneer

Two Green Capsicum

2&1/2 tsp Ginger garlic paste

2 tsp Coriander seed powder

8 red chilies

3 tsp. kasuri methi

4 chopped green chilies

5 chopped tomatoes

1 small of chopped coriander

8 Tbsp oil

Salt to taste

Preparation

Chop the Paneer into medium sized cubes.

Now, chop the capsicum into thin strips.

Take a pan and heat oil in it.

Add to it, the ginger garlic paste and cook over a low flame for some time.

Now, add capsicum, chilly powder and the coriander powder; and saute for a few minutes.

After this, add the green chilies along with the diced tomatoes and cook till the oil begins to separate from the mixture.

Now add to it, kasuri methi to it and saute for some time. After this add salt as per taste.

There after add the Paneer pieces to it and cook for some time. Now, garnish with chopped coriander leaves.

Your Kadhai Paneer is ready to serve. Serve hot with naan, roti or paratha.

Chilly Paneer

Chilly Paneer

Ingredients:
400 gm Paneer
8 tbsp Corn flour
4 tbsp Oil
4 Onions
6-8 cloves Garlic
6-8 Green chilly
2 large Capsicum
1 cup Vegetable stock
Salt to taste
1 tsp White pepper powder
4 tbsp Soy sauce
1/2 tsp Ajinomoto
2 tbsp Chilly sauce

Preparation:

First of all, drain Paneer properly and chop down into medium sized pieces.

Now, heat sufficient oil in a wok, roll the Paneer pieces in corn flour and deep fry the Paneer pieces on medium heat till the edges turn brown.

Thereafter set the fried Paneer pieces aside.

Now, blend remaining corn flour in quarter cup of water and set aside. Chop the onions into thick slices and crush the garlic cloves.

Now, chop green chilies and cut capsicum into thick stripes and set them aside.

After this, heat two-tablespoon of oil in a pan, add crushed garlic and then stir-fry for some time.

Now, add sliced green chilies, onion as well as capsicum and saute for some time.

After this add fried Paneer pieces and stir in the vegetable stock.

Add salt, pepper powder, soy sauce, chilly sauce, Ajinomoto and the blended corn flour and keep stirring while cooking on high heat until the sauce thickens to coat the Paneer.

Your Chilly Paneer is ready to serve. Serve hot with Fried rice.

Paneer Butter Masala Recipe 2

Paneer Butter Masala Recipe

Ingredients:

• 250 gm Paneer
• 2 Onions (blanched and pureed)
• 2tbsp Butter
• 3 tbsp Tomato puree
• 1 tsp Ginger garlic paste
• 2 tbsp Cashew nut paste
• 2 tbsp Kashmiri chili powder
• 1 tsp Coriander powder
• 1 tsp Turmeric powder
• 1 tsp Garam masala
• 1 Cup Fresh cream

Method

Cut Paneer in cubes and fry. Soak them in warm water so that they become soft.

Heat butter in a kadai and add the onion puree and sauté till they turn light brown in color. (This is also known as brown paste)

Add Ginger garlic paste to the brown paste mixture and sauté for sometime.

Then add the Kashmiri chili powder, coriander powder, cashew paste, tomato puree, turmeric powder, garam masala powder and salt and sauté for sometime.

Add the soaked paneer cubes, little water and allow it to cook till the gravy becomes semi-solid.

Finally garnish it with fresh cream.

Paneer Butter Masala is ready.

Paneer Butter Masala Recipe

Paneer Butter Masala Recipe

Ingredients:
125 grams paneer
1 tomato (grind to a fine paste)
1 Tsp tomato puree
2 onions (grind to fine paste)
1 tsp Cumin Powder
1 tsp Dhania Powder (coriander powder)
1 tsp ginger garlic paste
3 cloves
1 tsp cashews
1 Cinnamon stick
1/2 tsp Garam masala powder
1/4 tsp chilli powder
3 Tsp Yogurt
coriander leaves
4-5 Tsp butter
Salt

Method:
1. Grind cloves, cinnamon to fine powder
2. Heat oil, fry few paneer cubes on medium heat until golden brown. Set the paneer pieces aside.
3. Grate remaining paneer and keep it aside
4. Heat oil or butter, fry onions, ginger garlic paste, for 3 minutes.
5. Add tomato paste and puree and simmer for 5 minutes.
6. Add cashews, Dhania powder, Cumin powder, garam masala powder, salt,chilli powder, extra butter and masala powder from step 1.
7. Add yogurt and stir until gravy becomes thick. Add fried paneer cubes, grated paneer add 1/2 -1 cup water and simmer for 5 minutes , until all the flavour is absorbed into paneer.
8. Serve hot garnished with coriander leaves.

Masala Dosa

Masala Dosa

Ingredients :
For Dosa :
1 cup raw rice
? cup urad dal
2 tbsp cooked rice
2 tbsp poha
5 to 7 methi
salt to taste
oil for cooking

For Potato Bhaji :
3 large potatoes, peeled and boiled
1 tsp mustard seeds
5 to 6 curry leaves
4 green onions, chopped
a pinch haldi powder
2 tbsp grated coconut
juice of lemon
¼ cup coriander, chopped
2 tbsp oil
salt to taste

Method :
For the Potatoes Bhaji :
Mash the potatoes and keep aside.
Heat the oil in a pan and put the mustard seeds to it.
When they crackle, put the curry leaves, green chillies and onions and stir till the onions turn golden brown.
Put the mashed potatoes, turmeric, coconut, lemon juice coriander and salt and mix well.
Take out from the heat and keep aside.

For the Dosa :
Wash the raw rice, urad dal and methi.
Soak in a little water along with the poha and cooked rice for 2 hours.
Grind to make a smooth paste with a little water. Cover and keep aside for at least 4 hours. along the edges while cooking. When crispy, fold over and serve hot.
Repeat the same procedure for the remaining batter.
When the dosa is cooked, put some potato bhaji on it. roll to form a cylindrical shape.
Ready to serve hot.Put salt and mix well.
Heat a non-stick tava and grease it lightly with oil.
When hot, pour a ladleful of the batter spread using a circular motion to make a thin dosa and cook on one side.
Pour a little oil

Mixed Dal With Eggs

Mixed Dal With Eggs

Ingredients :
250 gm mung, masoor and
arhar dals
3 eggs (boiled)
1 onion
1 tomato
1" piece of ginger
4 pods of garlic
½ tsp turmeric powder
4-5 tbsp mustard oil
salt to taste

Method :
Soak the 3 dals in water for half and hour.
Add water, salt and turmeric and cook till the dals are soft. Keep aside.
Peel the boiled eggs and prick lightly with a fork.
Grind the onion, tomato, ginger and garlic into a paste.
Heat the oil and fry the onion and tomato paste till they are a light golden brown.
Add the boiled eggs and continue to cook over a low flame for 1-2 minutes, stirring very gently.
Once the onion paste is dark brown and the eggs a light golden in colour, add one cup of water.
Mix gently and bring the curry to the boil.
Lower the flame and mix in the cooked dal.
Stir gently and allow the dal mixture to come to the boil.
Serve hot.

Onion Roti

Onion Roti

Ingredients :

1 teacup onion, chopped
2 green chillies, chopped
½ tsp anardana
2 tbsp coriander, chopped (Hara Dhaniya)
½ tsp chilli powder (optional)
salt to taste

Method :

Put a little salt on the onion and keep aside for 10 minutes.
Squeeze out the water.
Roast the anardana lightly on a tava and make a powder of it.
Put the onion, coriander, green chillies, chilli powder and salt.

How to proceed :
Divide the stuffing into 8 equal parts.
Brush each dough round with little oil and spread one stuffing part on it.
Roll into a cigar shape. Make a small round like a coil and press gently with hand.
Roll out again into a thick roti.
Repeat the same procedure for the remaining dough and stuffing.
Cook on a hot tava on both sides till pink spots appear on top.
Whenever you serve, put the rotis in a toaster until the brown spots appear on each side.

Egg Kababs

Egg Kababs

Ingredients:
4 eggs hard-boiled
2 tsp Besan
1 onion, finely chopped
1 egg (white only)
1 tbsp pudina leaves , finely chopped
1 tbsp hara dhania leaves, finely chopped.
2 Hari mirch , finely chopped
¼ tsp chilli powder
½ tsp black pepper powder
salt to taste
oil for frying

Method:
Grate the hard boiled eggs finely.
Combine with all other ingredients except oil.
Mix well and Knead into smooth dough.
Divide mixture into 10-12 equal portions.
Shape each portion into medallions and keep aside.
Heat Oil in kadai/pan and fry kababs, few at a time untill crisp and golden brown. Serve hot, garnished by onion rings and accompanied by mint.

Deviled Egg Recipe

Deviled Egg Recipe

Ingredients:

6 hard-cooked eggs
½ cup parmesan cheese
1 tsp horseradish
½ tsp salt
½ tsp dry mustard
¼ tsp pepper
3 tbsp salad dressing or mayonnaise
½ tsp paprika
¼ cup black olives, sliced

Method:

This is a good way to hard-boil or hard-cook eggs.
Put eggs into a large pot and cover with cold water about an inch over the eggs. Set the temperature to medium-high and heat until water starts to rapidly boil. After the water begins to boil, turn off the heat, cover, and let stand for 20 minutes.
When the timer goes off, pour out the water and add cold water to stop the cooking.
Crack the eggshell and remove the shell.
Take a knife and cut eggs lengthwise in half.
Next step is to remove yolk and put into a small mixing bowl.
With a fork, mesh egg yolks. To the egg yolks, add Parmesan cheese, horseradish, salt, dry mustard, pepper, and salad dressing.
Fill egg whites with yolk mixture and you want to have the mixture heaping. Garnish with paprika and add the olives to the top.

Boiled Eggs in Tomato Sauce

Boiled Eggs in Tomato Sauce

Ingredients:

4 boiled eggs
1 tbsp black pepper
salt to taste
For sauce:
1 tomato juice
chilly powder to taste
salt to taste
1 tbsp tomato ketchup
fresh coriander leaves

Method:

Shell the eggs and then remove the yolk by just cutting the top of the eggs white.
To the yolk add black pepper salt to taste and then refill the yolk back inside the white covering seal the top of it by a toothpick.
Now prepare the sauce by adding the tomato juice, chilly powder, salt and tomato ketchup and the fresh coriander leaves. Heat it in a vessel.
Then in the dish keep the eggs and add the sauce from above garnish it with coriander leaves. Serve hot.

Hare Mattar Ki Puri

Hare Mattar Ki Puri

Ingredients :
For the dough :
500 grams maida
2 tbsp fresh curds
1 tsp baking powder
1 tbsp ghee or margarine or butter
1 tsp salt

For the stuffing :
1 tsp maida
2 teacups green peas, boiled
5 green chillies, finely chopped
1 tsp jeera
½ tsp lemon juice
1 tsp ghee
salt to taste

Other ingredients :
Ghee or oil for deep frying

Method :
For the dough :
Sieve the flour properly. Put the curds, baking powder, ghee and salt. Use some warm water to a soft dough.
Knead the dough for 6 to 7 minutes.
Keep the dough in a wet cloth for at least 1 hour. Knead again for 1 minute.
Divide the dough into 20 balls and a flatten a little.

For the stuffing :
Mash the green peas and put the green chillies.
Heat the ghee, put the jeera and sauté till they crackle.
Put the mashed green peas, chillies, lemon juice and salt and allow it to cook for a few minutes.
Sprinkle the flour and cook for 2 to 3 minutes till the mixture becomes dry.

How to proceed :
Roll out each ball of dough into a small round. Keep a tsp of the stuffing in the centre and seal it.
Take a little flour and roll out thinly.
Deep fry in ghee.

Boiled Eggs in Tomato Sauce

Boiled Eggs in Tomato Sauce

Ingredients:
4 boiled eggs
1 tbsp black pepper
salt to taste
For sauce:
1 tomato juice
chilly powder to taste
salt to taste
1 tbsp tomato ketchup
fresh coriander leaves

Method:
Shell the eggs and then remove the yolk by just cutting the top of the eggs white.
To the yolk add black pepper salt to taste and then refill the yolk back inside the white covering seal the top of it by a toothpick.
Now prepare the sauce by adding the tomato juice, chilly powder, salt and tomato ketchup and the fresh coriander leaves. Heat it in a vessel.
Then in the dish keep the eggs and add the sauce from above garnish it with coriander leaves. Serve hot.

Mooli Aur Palak Ka Paratha

Mooli Aur Palak Ka Paratha

Ingredients :
For the dough :
1½ teacups maida
1½ teacups gehun ka atta
1 teacup, spinach, chopped
½ tsp lemon juice
2 tbsp ghee
1 tsp salt

For the stuffing :
2 teacups radish, grated
2 tbsp coriander, chopped
2 green chillies, chopped
salt to taste

Method :

For the dough :
Mix the spinach and lemon juice with 2 tbsp of water in a liquidiser.
Sieve the flours with the salt. Put the ghee and stir properly.
Put the spinach mixture and make semi-soft dough by adding enough water.

For the stuffing :
Sprinkle a little salt over the radish and keep aside for ½ hour. Squeeze out the water.
Put the coriander, green chillies and salt.

How to proceed :
Roll out into thin rotis. Cook them lightly on a tava and keep aside.
Whenever you serve, take one roti, spread some mixture and turn the other side over it so that it becomes a half moon.
Apply a little ghee and cook on a tava on both sides.
Serve hot with fresh curds.

Shahi Puris

Shahi Puris

Ingredients :
For the dough :
2 teacups methi leaves,
finely chopped
2 teacups gehun ka atta or maida
¼ tsp baking powder
1 tbsp fresh curds
2 tbsp melted ghee

For the stuffing :
100 grams paneer, grated
3 to 4 green chillies, chopped
2 tbsp coriander, chopped
salt to taste

Other ingredients
Ghee for deep frying

Method :
For the dough :
Sprinkle salt over the methi leaves and keep aside. Squeeze out the water after 15 minutes.
Combine the methi, flour, baking powder, curds and melted ghee. Mix a little water to make a dough.
Divide the dough into 12 balls and roll out each ball into a small round.

How to proceed
Put 1 tsp of the stuffing in one round and fold the edges towards the centre and seal. Roll out again.
Repeat the same procedure for the remaining rounds and stuffing.
Deep fry in ghee.
Ready to serve.

Cooker Naan

Cooker Naan

Ingredients :

500 grams maida
1½ tsp sugar
20 grams fresh yeast or 2 tsp dry yeast
2 tbsp fresh curds
25 grams ghee or margarine or butter
1 tsp salt

Method :

Sieve the flour properly.
Put the sugar and yeast in 1 teacup of warm water and mix till the yeast dissolves. Cover and wait for 5 to 7 minutes until the mixture is full of froth.
Put this liquid along with the curds, ghee and salt to the flour and make soft dough by using some more warm water.
Knead the dough for at least 6 to 7 minutes.
Keep the dough under a wet cloth for 30 minutes. Knead again for 1 minute.
Divide the dough into 20 small parts and shape into naans.
Grease a pressure cooker very lightly with oil. Take out the lid from the pressure cooker and heat it upside down.
Take each naan, apply a little water on one side and stick the wet side around the inside of the pressure cooker till brown spots appear. Continue the same procedure for the remaining naans. (One at a time you can apply 3 to 4 naans inside the walls of a pressure cooker).
Take out and apply butter.
Ready to serve.

Gujjia

Gujjia

Ingredients:

500 gms maida (flour)

1kg khoya

3tbsps kishmish (raisins)

200 gms almonds (Baadaam) (cut into thin strips)

6 tbsps cooking oil. ( keep some more aside for deep frying)

200 ml water.

500 gms sugar.

Method :

Mix the six tablespoons of oil with the maida. Using fingers, mix well so that the mixture takes the form of bread crumbs and binds to a certain extent. Now add some water and knead lightly. Keep adding water as required and knead into a soft dough.

Set aside and cover with a damp cloth. Put the khoya in a deep-frying pan and fry to a light brown colour. Add sugar into the khoya and mix well. Add almonds and kishmish. Fry for a few minutes and remove from the fire. Let it cool, roll out the kneaded dough into a chapati, thicker and smaller than a normal chapati.

Fill half the chapati with the khoya mixture, fold the chapati and seal the round, twisting the edges inwards. Take care that the filling does not ooze out. Deep fry these gujjias, a few at a time, till they are a deep golden brown. Fry on a slow fire. When done, take them out with a sieve type ladle, draining the oil completely. Let them drain further on a spread out newspaper, till all the grease is soaked up. Store for use in an airtight glass jar.

Shaahi Tukda

Shaahi Tukda

Ingredients:

bread slices--10 no.

ghee-- to fry

sugar--100gm

rabri or condensed milk--115gm

khoya-- 115gm

milk--a little

silver leaves--16no

cardamom small--4no.

saffron color--few drops

kewra essence or rose water--few drops

pistachio nuts--15gm

Method :

Remove the crust of bread slices and deep fry to golden fry color. Heat milk add sugar. Add fried bread slices when it is quiet thick. Add condensed milk and all the ingredients except nuts and silver leaves. Cook on slow fire till milk becomes very thick. Arrange the bread slices in plates. Pour rest of the milk mixture over it, cover with silver leaves, sprinkle shredded nuts on top and serve warm NOTE: Sugar should be put according to the sweetness required.

Meat kofta curry

Meat kofta curry

Ingredients:

(For the meat balls)

1/2 kg Qeema

1 tsp ginger garlic paste. (Adrak & Lahsun)

1 tbsp coriander leaves (chopped fine) (Dhaniya Patti)

1/2 tsp mint leaves (chopped fine) (Pudina Patti)

1 egg (Anda)

1/2 tsp garam masala.

1/2 tsp ground black pepper (Kaali Mirch)

(For the curry)

2 onions (grated) (Pyaaz)

2 tej pattas

1 tsp ginger garlic paste

2 tomatoes (pureed)

salt to taste, haldi, and red chilli powder.

Method :

Mix the mince with the mentioned ingredients, roll into balls and keep aside. Take two tablespoons of oil and heat it in a pan. Fry the grated onions till light brown. Add tej pattas, ginger garlic paste, tomato puree, haldi, salt and red chilli powder and fry this well.

Add two glasses of water to the pan and bring to a boil. Immediately, put in the koftas and turn the flame low. Cover and allow to cook until done. Add a pinch of garam masala when the dish is almost ready, and take off the fire when done

Meat kofta curry

Ingredients:

 (For the meat balls) 

1/2 kg Qeema 

1 tsp ginger garlic paste. (Adrak & Lahsun)

1 tbsp coriander leaves (chopped fine) (Dhaniya Patti)

1/2 tsp mint leaves (chopped fine) (Pudina Patti)

1 egg  (Anda)

1/2 tsp garam masala. 

1/2 tsp ground black pepper  (Kaali Mirch)

(For the curry) 

2 onions (grated)   (Pyaaz)

2 tej pattas 

1 tsp ginger garlic paste 

2 tomatoes (pureed) 

salt to taste, haldi, and red chilli powder.

Method :

Mix the mince with the mentioned ingredients, roll into balls and keep aside. Take two tablespoons of oil and heat it in a pan. Fry the grated onions till light brown. Add tej pattas, ginger garlic paste, tomato puree, haldi, salt and red chilli powder and fry this well.

Add two glasses of water to the pan and bring to a boil. Immediately, put in the koftas and turn the flame low. Cover and allow to cook until done. Add a pinch of garam masala when the dish is almost ready, and take off the fire when done

Yakhni Pulao Recipe

Yakhni Pulao Recipe

INGREDIENTS

· 1 kilogram of Mutton (meat cut into 1" cubes0)

· Salt (to taste)

· 1 bunch of Garlic (Lehsan) (peeled)

· 1 small piece of Ginger Root (Adrak) (peeled & thinly sliced)

· ½ tsp. of Aniseeds (Sounf)

· 1 tsp. Coriander Seeds (Dhania)

· ½ tsp. Black Cumin Seeds (Kaala Zeera)

· ¼ tsp. White Cumin Seeds (Sufaid Zeera)

Stock:

· 1 kilogram of Long Grain Basmati Rice

· 2 medium Onions (thinly sliced)

· 2 tbsp. Plain Yogurt

· 4 Green Chillies (Hari Mirch)

· 4 Cardamom Pods (Choti Ilaichi)

· 1 cup Dalda Oil or any other Cooking Oil

· 8 cups of Mutton Stock

DIRECTIONS

1. Combine all of the first ingredients in a muslin cloth and tie it with a string.

Prepare Stock:

2. Pour 10 cups water into a pan and to it add: ginger, garlic, salt, mutton, and the muslin cloth and bring to a boil. Let simmer and cook until mutton is well tender. Sieve the mixture by separating the meat. (Do not open the muslin bag - just squeeze it firmly to extract all juice from it.)

Prepare Yakhni:

3. Heat oil in a heavy based pan. Fry onions until golden brown. Remove half onions from pan and place on paper towel. Add yogurt, cardamom pods, and green chillies in the other half of onions. Saute for a few minutes.
4. Add mutton and fry for about 5 minutes or so. Add stock and cover. Wen it comes to a boil add rice and salt. Stir gently to mix all ingredients. Cover with a tight fitting lid.
5. Lower heat and allow to cook for about 10 minutes or until rice is tender but yet firm.
6. Place pan on a heavy griddle or tava and let cook for 10 to 15 minutes. Finally sprinkle fried onions on top.