Cooking

RAJMA RASMISA

2009-12-01T04:08:00.000-08:00

Ingredients:

rajma (kidney beans)- 200 gms
cumin seeds - 1/2 tsp
onions ( pyaj) (medium-sized and chopped ) - 3 nos.
fresh tomato (tamatar) puree - 1 cup
ginger (adrak) paste - 1 tblsp
green chillies (chopped)- 3-4 nos.
cumin seeds powder (jeera powder) - 1 tsp
coriander powder (dhania powder) - 1/2 tsp
red chilli (lal mirch) powder -1 tsp
salt (namak) - to taste
oil (tel) - 2 tblsp
curd (dahi) - 1/4 cup
green coriander leaves (dhania patta) (chopped)- 2 tblsp

Method:

Pick, wash and soak the rajma overnight.
Boil the soaked rajma till well cooked.
Heat oil, add cumin seeds.
When it crackles, add chopped onions.
Saute it till light golden brown in colour.
Add ginger paste and garlic paste and sauté it.
Add the tomato puree and sauté it.
Now add the green chillies, cumin seeds powder, coriander powder, red chilli powder, curd and salt.
Cook the masala for 5-6 minutes.
Add the rajma, mix it well and add half a cup of water.
Cook it for another 15- 20 minutes.
Garnish with green coriander leaves.

TAMARIND RICE

2009-11-24T06:13:00.000-08:00

Ingredients:

2 cups basmathi rice
1/2 cup tamarind juice
salt to taste
1/2 tsp turmeric powder
1/2 tsp jaggery powder
1 tsp fenugreek
a pinch of asafoetida
1 tsp mustard
1 tsp channa dhal
6 red chilly
100 gms sesame oil(as needed)
a bunch of curry leaves
1 tsp peanuts

Method:

Pressure Cook the rice and spread on a plate. keep aside.
Heat the non-stick skillet add fenugreek and asafoetida dry fry (without oil) for a minute.
Grind this into a fine powder. Set aside.
To the tamarind juice add salt, turmeric powder, jaggery, ground powder of fenugreek and asafoetida.
Fry mustard, red chillies, channa dhal, peanuts and curry leaves in sesame oil.
Pour into the tamarind juice mixture.
Boil tamarind juice till it reaches thick gravy form and until oil comes out with good flavour.
Add cooked tamarind gravy to the rice.
Pour in 1 tsp. of oil, if needed. Mix well and serve.

ACHARI GOSHT

2009-11-24T06:07:00.000-08:00

Ingredients:

1 kg mutton
1 kg yogur
2 tbsp kalvanji
4 - 5 onions
4-5 tbsp ghee/oil (tel)
a pinch of haldi
1 tsp white zeera
salt (namak) to taste
red chilli (lal mirch) powder to taste
fresh dhania for garnish

Method:

Cut onion in slices.
Fry onion in oil till light brown.
Put in yogurt and meat and let it simmer till meat become tender.
Put in salt, kalwanji, chili, and haldi.
Cook for sometime on high heat
Sprinkle Fresh dhania.
Serve with hot.

BADAM PHIRNI

2009-11-24T06:05:00.000-08:00

Ingredients:

2 cups milk
2 tbsp rice
3 tbsp sugar
1/4th cup blanched almonds (sliced)
1 tsp green cardamom (crushed)
1/2 tsp kewra essence
silver or gold foil paper (varak)

Method:

Soak rice in water for few hours, then drain water and grind rice into a smooth paste.

In a non-stick saucepan bring milk. Over a moderatly low heat add rice, sugar and cardamom and stir constantly till milk turns thick.

Remove from heat and add almonds.

Put in serving bowl and chill.

Garnish the badam phirni with silver or gold foil paper (varak) and serve.

ALOO TOOK

2009-11-24T04:28:00.000-08:00

Ingredients:

500 gm aloo (potatoes) -peeled and cut into rounds
Oil for deep frying
1 tsp salt
1 1/2 tsp red chillies-coarsely pounded
1/4 tsp black pepper
1 tsp dried mango powder

Method:

Heat oil in a kadahi to a point when a piece of potato put in, comes up at once. Put in the potato rounds, lower flame to medium and fry to a creamish colour, with the edges a little darker.
Remove from kadahi, drain excess oil. Put aside to cool a little.
Once cool, flatten by pressing between palms.
Just before serving, reheat oil and re-fry aloo (potatoes) to a golden brown, over high flame to make them crisp on the outside and fully cooked inside.
Drain excess oil on absorbent paper. Mix in salt, red and black pepper, dried mango powder and coriander and serve hot aloo took.

MASALA NOODLES

2009-11-05T05:10:00.000-08:00

Ingredients:

1 packet Noodles
2 Onion (Pyaj)
3 - 4 chopped Tomato (Tamatar)
4 tsp chopped Coriander Leaves (Dhania Patta)
1 " chopped Ginger (Adrak)
3 - 4 flakes chopped Garlic (Lasun)
4 5 chopped Green chilli (Hari mirch)
1/2 tsp Red chili pepper (Lal Mirchi)
1/2 tsp Garam Masala Powder
1 tblsp Oil

Method:

Boil the noodles as directed on the pack.
Drain them in a strainer and wash with cold water. Keep aside.
Heat oil in a nonstick pan and fry garlic, ginger, green chillies and onions until they are golden.
Add tomatoes along with salt and masala.
Cook till tomatoes are tender.
Add the noodles and stir well.
Cook for a while and remove the fire and serve immediately.

MIXED VEGETABLE PANCAKE

2009-11-05T05:08:00.000-08:00

Ingredients:

For pancake:
40 gms Fine Wheat Flour (Maida)
100 ml Milk
1/2 Egg
3 tsp Oil
a pinch of Salt
For Filling:
50 gms Potato (Aloo)
50 gms Cauliflower (Phool gobi)
50 gms Carrot (Gajar)
75 gms Peas (Matar)
50 gms Tomato (Tamatar)
1 tblsp Butter
1/2 tblsp Tomato Sauce
Salt and Chilli Powder to taste

Method:
To make the pancakes sift the flour along with the salt.
Add the egg and gradually add the milk.
Mix and beat thoroughly till the batter is smooth and free of lumps.
Allow the batter to remain in a cool piece for about an hour.
Heat little oil in a frying pan.
Pour a spoonful of the batter on it.
Cook one side till it is light brown and then turn the side.
Now cook on the other ise.
Make the pancakes of all the batter.
To make the filling cut the vegetables into small pieces and carrots in shreds.
Heat butter in a pan , add the vegetables and the seasoning.
Coook it on low flame till vegetables are done.
Now add tomato sauce.
Spread this filling on the pancakes and roll them and serve hot with the chutney.

SEEKH KABAB

2009-11-05T05:02:00.000-08:00

Ingredients:

500 gms Lamb Mince(Keema)
Brown Color
3/4 tsp Garam Masala
1 tsp Garlic (Lasun) paste
1 tblsp Raw Papaya Paste
1 tsp Ginger (Adrak) Paste
2 tblsp Cashewnut (Kaju)
2 tsp thick Cream (Malai)
2 Onion (Pyaj)
2 tsp Carom Seeds / Thyme (Ajwain)
2 tsp Dried Mango Powder (Amchoor)
2 tblsp Rock Salt (Kala Namak)
3 tblsp Cumin Seed (Jeera)
1 tblsp Dry Ginger (Saunth)
1 tsp Black Pepper (Kali Mirch)
1/2 tsp Nutmeg Powder(Jaiphal)

Method:

Wash the keema and put in a strainer and gently press to squeezeout all the water.
Mix all the ingredients to the keema and knead well.
Keep aside for 1 hour.
Heat a gas oven or an electric oven with the skewers.
Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand.
Press the mince on to a hot skewer.
The keema will immediately stick to the hot skewer.
Repeat with left over mince on all the other skewers.
Place the skewers in the oven.
Keep rotating the skewers occasionally.
When cooked, gently remove the kababs from the skewers with the help of a napkin.
Shallow fry the kababs on a nonstick pans in 1 tablespoon oil.
To serve sprinkle some chat masala and lemon juice on the kababs.

DUM PUKHT

2009-11-05T04:59:00.000-08:00

Ingredients:

3 cups water
1 cup curd (dahi)
1/2 cup regular atta (dough)
salt (namak) to taste
2 tblsp oil (tel)
1/2 kg mutton

marinate:
2-3 green cardamoms
1 tsp jeera
2 pods garlic (lasan)
1 black cardamom
1/2 cup corriander leaves
1-6 green chillies
4 cloves (lavang)
1 inch piece ginger (adrak)
6 black pepper (kali mirch) corns
1/4 cup mint (pudina) leaves
1/2 onion (pyaj)

Method:

Mix completely mutton, curd and salt and keep aside
In a mixer grind the marinate till it forms a fine paste.
Mix the paste with the marinated mutton.
Put in freezer for 6-8 hours
Heat up oil in a thick-bottomed pan.
Mix in marinated mutton and stir fry on a slow flame for 10 minutes or till the oil leaves the masala.
Mix in the water.
Cover the pot with a lid.
Seal with aata and stir fry for 45 minutes on a slow flame or till steam comes out of cracks in the aata.
Cut off the aata and serve with nan.

KESAR KAJU BURFI

2009-11-05T04:57:00.000-08:00

Ingredients:

500 gms Kaju(cashewnuts)
300 gms sugar
1/2 tsp kesar(saffron)
1/4 tsp orange color
2 chandi (silver)warak
Method:
Soak the cashewnuts in water for 3 hours.Drain the water and ground the cashewnuts,finely.
In a pan mix sugar and cashewnuts,and roast on low heat,stiring constantly.
Mix saffron and orange color in it.roast till done.
on the rolling board place a butter paper and pour the mixture on it.
Now place another butter paper ,sandwhiching the mixture between the two paper.
Roll it with rolling pin.
Remove the butter paper from top and place silver warak,and cut the kesar burfi pieces.

PANEER PARANTHA

2009-11-05T04:53:00.000-08:00

Ingredients:

100 gms Grated Paneer
1 finely chopped Onion
Coriander leaves finely chopped
Small piece of Ginger (grated)
1 or 2 finely chopped green Chilies
Salt, Red Chili powder and Graram masala as per taste
1/2 tsp Ajwain (optional)
Butter / Oil for frying

Method:

Make dough out of whole wheat flour (atta), as you would do for any paratha/roti.
In a bowl mix all the stuffing ingredients.
Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
Cook on a pre-heated Tawa (flat griddle plate).
Turn it and pour half tablespoon oil or butter.
Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side.
Cook on a low heat till golden brown.
Serve paneer paratha hot with yogurt (curd) and your favorite chutney or with pickle.
Note: Do not add salt to the filling before, as it will leave water. Add salt only at the time of preparation.

TANDOORI CHICKEN

2009-11-05T04:50:00.000-08:00

Ingredients:

4 skinned Chicken Quarters
2 tblsp Lemon Juice (Nimbu Ka Raas)
1 Garlic Clove (Lasun)
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 (Jeera)
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 (Pyaj) rings
Method:
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.

MICROWAVE PANEER

2009-11-04T01:32:00.000-08:00

Ingredients:

200g Paneer - cut in 1/2" cubes
1 capsicum-cut into thin long strips
2 tbsp. oil
5-6 flakes garlic - crushed
2 tbsp. ready made tomato puree
1/2 tsp sugar & garam masala
3/4 tsp red chilli powder
1 tsp dhania powder
Salt to taste
Method:

In a small frying pan, add oil and garlic and as soon as the oil is hot, add the tomato puree, salt, sugar, red chilli powder, dhania and garam masala.
Mix well. Add capsicum and sautee for one minute.
Now add the cottage cheese mix well and mocrowave high uncovered for 3 minutes and serve hot.

FISH MOILEE

2009-11-04T01:29:00.000-08:00

Ingredients:

1 fish Rawas, Surmai or Halwaa
1 onion cut in strips
1 inch ginger griunded to paste
10-12 green chillies chopped
few curry leaves
1 tomato cut in strips
1/2 coconut grated
1/2 tsp cornflour
1/2 tsp lime juice

Method:

Marinate fish in salt for 15-30 minutes and semi-fry carefully.

Saute the onion, ginger, chillies, curry leaves, tomato in oil till light brown.

Soak the grated coconut in warm water and then remove and keep aside first milk.

Take rest of the milk, pour into fried masala and put in fish pieces.

Cook for 10 minutes. When cooked add cornflour dissolved in water and boil.

Then add first milk. Add juice of half a lime or to taste.

GINGER ALE

2009-11-04T01:28:00.000-08:00

Ingredients:

1 tblsp Lime or Lemon Juice (Nimbu)
1/2 tsp Ginger Juice (Adrak)
2 tblsp Sugar (Artificial Sweetner)
Water to make squash
Salt to taste

Method:

Mix lemon juice and ginger juice, add sugar.

Stir continuously until the sugar/sweetner dissolved.

Add salt to your taste..

This is ginger ale syrup.

Take Â¼ glass of ginger ale syrup, add water to make a glass of ginger ale.

Add ice and serve cold.

MURG KABABS MUGHLAI

2009-11-04T01:25:00.000-08:00

Ingredients:

500 gms Chicken (cut into pieces)
1 cup Cornflour
1 tsp Garlic (Lasun) juice
2 tblsp Curd (Dahi)
2 cups Clarified Butter (Ghee)
1 Cellophane Bag
1 tsp Ginger (Adrak) juice
1 tsp Black Pepper (Kali Mirch)

Method:

Soak chicken pieces in salt, garlic and ginger juice for 12 to 16 hours.
Now put cornflour in the bag with little salt and black pepper.
Add pieces of chicken removed from garlic juice and ginger and vinegar.
Shake the bag well with chicken, cornflour, salt and pepper in it.
Heat the ghee in a pan.
Then gradually add pieces of chicken and fry them till golden brown on high flame.
Continue frying till all the pieces are done.
Server hot with green salad.

PATTHER KABAB

2009-11-04T01:23:00.000-08:00

Ingredients:

16 mutton pasandas
For Marinade
1 tsp green cardamom powder
4 tblsp mustard oil
1 1/2 tblsp mint leaves
salt to taste
1 tblsp raw papaya
5 green chillies
1 1/2 tblsp coriander leaves
2 tblsp ginger garlic paste
1 tsp lichen stone flower powder (dagad phool)
1 tsp garam masala powder
1 tsp peppercorns (crushed)

Method:

Grind fresh coriander leaves, mint leaves, green papaya, green chillies to a fine paste.
Mix in ginger garlic paste and all the dry ingredients, mix well and apply equally on the mutton pasanda.
Let it marinate for one hour.
Cooking on stone slabs:(traditional way of cooking on kadapa stone.
Take a flattish piece of rough granite or kadappa of about 11/2" length x 1" breadth x 2" thickness.
Wash the stone and rest it on bricks on two sides to make a bridge, taking care that it is safely balanced.
Heat up the granite well with live charcoals underneath.
Sprinkle a little oil or ghee on the surface and put the marinated meat picattas.
Turn them a few times basting them occasionally with oil.
Take off when cooked through.

KHOYA PEDA

2009-11-04T01:20:00.000-08:00

Ingredients:

1/2 kg Soft white khoya
2-1/2 cups (approx.300gms) sugar powdered
1/2 tsp cardamom powder
1 tsp cardamom seeds semi crushed
1 tbsp slivered or crushed pistachios

Method:

Grate khoya with a steel (not iron) grater.Add powdered sugar and mix well.

Put mixture in a large heavy or nonstick pan.

Heat first on high for few minutes.

The on slow till done.

Make sure to stir continuously, while on heat.

When mixture thick and gooey, add cardamom.

Mix well, and take off fire.

Allow to cool, gently turning occasionally.

Use cookie moulds, or shape pedas with palms into patty rounds.

Mix pistachios and cardamom seeds and press a bit on top of each.

If using moulds, first sprinkle some at bottom.

Take some mixture and press into mould.

When set well, invert and carefully, unmould. The pedas are ready to be served.

HARA CHANA MASALA

2009-11-04T01:18:00.000-08:00

Ingredients:

1.4 kg Hara Chana
50ml oil
4gm ginger and green chilly, chopped
1gm asafoetida
10gm cloves
10gm bay leaf
10gm salt
3gm sugar
Lemon juice
5gm garam masala powder
Garnishes:
5 gm chopped coriander

Method:

Heat oil, add cumin, cloves, bay leaf, chopped ginger, green chilli, and saute for 2 minutes.
Add hara channa and cook until done.
Add lemon juice, chopped coriander and garam masala powder.
Garnish the hara chana masala with chopped corriander and serve hot.

CHICKEN KEEMA AND EGG

2009-11-04T01:15:00.000-08:00

Ingredients:

1 cup chicken keema
2 tbsp oil
1 tsp garlic 9 chopped)
1 tsp ginger ( chopped)
1 small onion chopped
2 tomato chopped
1 tsp jeera powder
1 tsp dhaniya powder
1/2 tsp turmeric powder
1 tsp Thai curry paste ( red)
8-10 curry leaves
2 tbsp hot –n sweet sauce
1/2 tsp mustard paste
4 hard boiled eggs.
Salte to taste.

For Garnishing:
1 double fried egg
1 tbsp coriander chopped

Method:

Heat , oil, saute the garlic, ginger, onion, add in tomatoes powdered spices, salt to taste.
Thai curry paste, curry leaves,
Add in the keema and saute for a few seconds and add in the hot-n- sweet sauce and mustared paste.
Simmer the keema for 8-10 minutes on a medium flame.
Fry the keema on high flame for 2-3 minutes.
Add a little water and cook for another 15 minutes.
Finally mix in the shredded egg and serve hot garnished with wedges of hard boiled eggs and chopped coriander.

MICROWAVE BHINDI

2009-11-03T06:41:00.000-08:00

Ingredients:

300 grams bhindi - ladies fingers finely sliced
1 tablespoon oil
1/2 teaspoon coriander powder
1/2 teaspoon garam masala
1/2 teaspoon dried mango powder
1/2 teaspoon red chillies
2 to 3 fresh green chillies
Salt to taste

Method:

In a non - stick frying pan heat the oil and put in all the masalas, (except the salt and mango powder).

Stir fry for one minute and then add the bhindi.

Mix well and then microwave for 5 minutes uncovered.

Let it stand for 2 to 3 minutes and then serve.

YOGURT FISH

2009-11-03T06:39:00.000-08:00

Ingredients:

500 gms fish
2 cups curd blended smooth
4 tbsp mustard oil
a little flour
1 bay leaf
1 cinnamon
1 cardomom
2 ginger grounded to paste
1 onion grounded to paste
2 tsp red chilly powder
1 tsp turmeric powder
1 tsp cummin powder
1 tsp sugar
Salt To Taste

Method:

Cut fish onto cubes, or as traditional cross-section.
Roll pieces separately in flour.
Heat 2 Tbl.sp oil.
Fry fish till pale golden.
Drain and keep aside.
Add remaining oil and fry bay leaf, cardamom and cinnamon.
Add ginger, onion, chilli powder turmeric and cummin.
A little water may be added if it becomes too dry.
Fry for a while.
Add blended curd.
Simmer on slow fire till oil comes up on top.
Add fish with a little water,salt and sugar.
Simmer till gravy is thick golden.
Serve yogurt fish with plain rice.

CABBAGE APPLE DELIGHT

2009-11-03T06:35:00.000-08:00

Ingredients:

1 sliced Red Cabbage (if not available then normal cabbage)
2 meduim sized sliced Apple (Sabe)
1 meduim sized chopped Onion (Pyaj)
1/2 cup Vinegar
4 Pepper corns (Kalimirchi)
1/2 " Cinnamon (Tuj/Dalchini)
2 Cloves (Lavang)
1 tsp Oil
1 tblsp Fine Wheat Flour (Maida)
1/2 Litre Water
Lemon Juice to taste
Salt to taste
Artificial Sweetner to taste

Method:

Heat oil in a teflon-coated pan.

Saute onion for a little while.

Add apples and cook for a few minutes.

Add sweet-n-low, cloves, peppercorns, cinnamon, vinegar, salt, lemon juice and water and bring to a boil.

Add chopped cabbage, cover and cook on a low flame.

When it's done, just before serving, add flour, stirring continuosly to avoid lumps.

Serve immediately.

MEAT DURBARI

2009-11-03T06:32:00.000-08:00

Ingredients:

1 big sized Onion (Pyaj)
1 " Ginger (Adrak)
2 tblsp chopped Coriander Leaves (Dhania Patta)
2 fresh Green chilli (Hari mirch) slit lengthwise into halves
3 tblsp Clarified Butter (Ghee)
3 - 4 cloves Gralic peeled and coarsely chopped
3 tblsp Wine Vinegar
175 ml warm Water
1 tblsp Tomato (Tamatar) puree

For paste:
1 tblsp Sesame seeds (Til)
1 kg Leg of Lamb
1 tblsp Mustard Seeds (Raai / Raee)
1 Bay Leaf (Tej Patta)
2 tblsp Poppy seeds (Khuskhus)
2 " piece Cinnamon (Tuj/Dalchini)
2 - 4 dried Red Chillies
4 Cloves (Lavang)
10 Black Pepper (Kali Mirch)
2 Brown Cardamom (Elaichi Moti)
Method:
Trim off excess fat from the meat and cut into 2 " cubes.
Rub the spice paste well into the meat and leave for marination for 4 -6 hours or overnight in the refrigerator.
Add the salt to garlic and crush to a smooth pulp.
Melt the ghee over low flame.
Add the onions and ginger adjust flame to medium and fry them until the onions are soft.
Add the garlic paste and fry for a further 2 -3 minutes stiring frequently.
Add the meat and cook in the onion mixture until all sides of meat are brown.
Add water and bring to a boil. Cover and simmer until the meat is tender.
Add the puree, green chillies and coriander leaves.
Adjust the flame to medium and cook for 3 - 4 minutes stiring continously.
Remove the pan from the flame and serve hot.

MICROWAVE MUTTON CURRY

2009-11-03T06:30:00.000-08:00

Ingredients:

1 kg mutton (boneless cubes)
6 cardamoms
1 bay-leaf
5/6 cup oil
2g saffron
3tbsp. Garlic paste
1 boiled egg
4 cinnamon
8 cloves
1/2 cup yoghurt
1/2 tsp black pepper
3tbsp. Ginger paste
3 tbsp. Green chilli paste
Salt to taste

Method:

Heat oil, add cinnamon, cardamom, cloves and bay leaf.

When brown put ginger, garlic, green chilli paste.

Saute for a few minutes and add yoghurt and mutton cubes.

Put it in a glass dish, cover it and micro it for 10 minutes and then stand it for 5 minutes.

When meat is tender, add salt, pepper and saffron and micro it further for 3-4 minutes. Stand it for another minute and serve.

To serve garnish with quartered boiled egg and mint.

A squeeze of lemon juice will greatly enhance the taste. (For chicken curry use chicken instead of mutton).

RABRI

2009-11-03T06:27:00.000-08:00

Ingredients:

10 cups milk
4 tblsp sugar or as needed
4 green cardamom seeds
4 drops of kewra essence
A pinch of green cardamom powder
A pinch of pistachio powder

Method:

Bring the milk to boil in a deep heavy pan.
Add the sugar and cardamom seeds and leave to simmer over a low heat for 2 hours until the milk is reduced to one quarter.
Remove from the heat and add the kewra esscence.
Sprinkle with the cardamom and pistachio powders and serve hot or cold with faluda.

SINDHI KADHI

2009-11-03T06:24:00.000-08:00

Ingredients:

oil- 5 tblsp
asafoetida (hing) a pinch
green chillies - to taste
cumin seeds - 1 tsp
fenugreek seeds (methi) - 1 tsp
gram flour (besan / chane ka atta) - 6 tblsp
coriander/cumin powder- 1 tsp
turmeric powder (hadli)- a pinch
mixed vegetables (carrots, ladyfinger, brinjal, drumsticks, bottle gourd)- 2 cups/200 gms
tamarind (imli) pulp - 2 tblsp
salt (namak) - to taste
coriander leaves (dhania patta) - 2-3 sprigs

Method:

Heat oil in a pan.
Add asafoetida and after a few seconds, add the chopped chillies, cumin and fenugreek seeds.
Allow them to stop spluttering, then add the gram flour, stirring continuously.
Fry it, till the flour becomes brown in colour and aromatic.
Add around 5-6 cups (1 lt.) of water, stirring continuously to avoid forming lumps.
Cook on a simmering flame for at least 15- 20 minutes and then, bring it to a boil.
Stir in the vegetables and the spices.
Add the tamarind pulp and cook further, till the vegetables become tender.
Add the salt and garnish with chopped coriander.

CHICKEN SALAD

2009-11-03T06:22:00.000-08:00

Ingredients:

2 chopped Tomato (Tamatar)
2 cup cooked and shredded Chicken
1 cup Olive Oil
Salt to taste
1/2 tsp White Pepper Powder
a pinch of Mustard Powder
1 Egg Yolk
1 tblsp Cream
1 bunch Lettuce Leaves

Method:

Make a mayonnaise dressing by placing the yolk in a basin along with the mustard powder, pepper powder and the salt.

Add the oil drop by drop slowly into the basin and mix thoroughly with a wooden spoon until all the oil is used and the sauce has the consistency of tooth paste.

Mix the sauce with the tomato,cream and the cooked chicken.

Serve in glass bowls on a bed of lettuce leaves.

MURGH MUSALLAM

2009-11-02T23:31:00.000-08:00

Ingredients:

10 flakes garlic (crushed)
2 tbsp grated ginger
Salt To Taste
1 cup curd or plain yogurt
1 tbsp lemon juice
1 chicken
1 cup long grain rice
3/4th cup shelled peas
6 bay leaves
1 cup ghee
2 large onions (finely chopped)
225gms/1/2 lb tomatoes (peeled & sliced)
2 cups hot water
3 tbsp chopped coriander leaves

Spices:

2 tsp garam masala powder
1 tbsp turmeric powder
8 cloves
6 black peppercorns
1 brown cardamom
1 tsp red chili powder
1 tbsp roasted coriander powder
1 tsp cumin seeds
1/2 tsp saffron strands

Method:

Mix three-quarter of garlic with half the ginger, half the garam masala, 1 tbsp. salt, 1/3rd of turmeric, half of curd and the lemon juice and mix to paste.
Make small cuts in the chicken flesh and rub the paste all over and in the cavity. keep aside for 2 hours.
Half cook the rice with peas, remaining garlic , 4 cloves, peppercorns, 1/2 tsp. salt, brown cardamom and 4 bay leaves and water and use to stuff chicken.
Heat the ghee in saucepan and fry the chicken until brown all over, being careful not to let the stuffing out. Drain the chicken.
In another pan fry half onions in the remaining ghee with 2 bay leaves, remaining cloves and green cardamoms, until golden.
Add the remaining turmeric and chili powder. Make a paste grinding together the coriander and cumin seeds and the remaining onion and grated ginger.
Cook, stirring, for 5-10 minutes, until the ghee starts to separate. add the remaining curd, the tomato and 1/2 tsp. salt.
Add the chicken to the pan and baste with the spice mixture. Pour over 300ml/ 11/4 cups of water, cover and cook in a moderately hot oven (200 degree centigrade, 400 degree Fahrenheit, gas mark 6) for 1 hour.
Steep the saffron in the remaining garam masala powder and coriander leaves before serving murgh musallam.

MICROWAVE MUTTON CHOPS

2009-11-02T23:28:00.000-08:00

Ingredients:

8 pieces lamb chops
3/4 tsp. garlic paste
1/2 cup yoghurt
1 tsp. aniseed, red chilli powder
5 cloves
3 1/2 tbsp. oil
1 tbsp. lemon juice, ginger paste
2 tsp. gram flour
a small piece of raw papaya
1/2 tsp. black cardamom
1/4 tsp. black pepper
Salt to taste

Method:

Flatten the chops with a hammer.
Rub ginger-garlic paste and keep aside.
Dry roast the' besan' in a pan till brown. Sprinkle it on the chops.
Beat the curd in a bowl and keep aside.
Grate raw papaya and rub well on meat.
Add yoghurt and remaining ingredients, mix well.
Add little oil to it. Marinate the mutton in this marinade for one hour.
Fry the chops for about 5 minutes in a pan with 1 tbsp oil. and then transfer to the microwave.
Cover, sprinkle with a little water and micro them for 6 minutes.
Stand them for another 3 minutes and serve with onions, mint and a dash of lemon juice.

FISH KORMA

2009-11-02T23:26:00.000-08:00

Ingredients:

1 kg fish
1/2 cup curd
1/2 cup onion paste
2 tsp ginger paste
1 tsp garlic paste
1 tbsp coriander paste
6 cardamom
1 inch cinnamon
2 tsp salt
3/4 cup ghee or oil
6 green chilli
2 tbsp kewra
1 tbsp sugar
1 tbsp lemon juice

Method:

Use large fish for korma.

Do not cut the fish into too small pieces.

Carp is great for Korma.

Except for the green chilles and kewra, add all the rest of stuff into the cooking dish. Mix well. Heat covered in low heat.

Turn over the fish once (be careful).

When the water has almost dried up, add the green chilli and the kewra heat for another half hour in very low heat.

When the oil begins to float on top, you are done.

Serve fish korma hot with tandoori roti or rice.

FRUIT FUN

2009-11-02T23:23:00.000-08:00

Ingredients:

100 gms Apple (Sabe)
75 gms Guavas (Amrood)
70 gms Grapes (Angoor)
1 Sweet lime (Mosambi) / Orange
50 gms Cottage Cheese (Paneer) (made from skimmed milk)
1 small bunch Mint Leaves (Pudina Leaves)
1 tblsp Lime or Lemon Juice (Nimbu)
Salt and Pepper To Taste

Method:
Clean and wash mint leaves.
Grind the mint leaves with lemon juice, salt and pepper.
Cut paneer into small cubes and dress it with mint paste.
Keep aside.
Peel, clean and segment the orange.
Clean and wash grapes.
Wash guava and apple and cut into small cubes.
Mix the fruits and paneer together.
Serve chilled.

SHAHI KAJU ALOO

2009-11-02T23:20:00.000-08:00

Ingredients:

300 gms Potato (Aloo)
4 tblsp Cashewnut (Kaju) soaked in 1/4 cup water
1 tblsp chopped Ginger (Adrak)
1 tsp chopped Garlic (Lasun)
1/2 tsp Black Cumin Seed (Shah Jeera)
1 Bay Leaf (Tej Patta)
2 chopped Onion (Pyaj)
a pinch of Turmeric (Haldi)
1/4 tsp Garam Masala
2 tblsp chopped Coriander Leaves (Dhania Patta)
1/4 cup beaten Curd (Dahi)
1/4 cup Milk
Oil for frying

Method:

Wash potatoes and peel and cut them into 1 inch pieces.
Fry the potatoes to a deep golden brown and keep aside.
Grind cashewnuts, ginger and garlic to a paste in a grinder.
Keep this paste aside.
Heat some of the oil in a heavy bottomed pan.
Add black cumin and bay leaf.
Wait for 30 seconds till cumin seeds stop spluttering.
Add onions and cook on low flame till onions turn soft but do not let them turn brown.
Add turmeric and garam masala. Stir to mix well.
Add the paste prepared earlier. Cook for 1 minute.
Add yogurt and stir fry till water evaporates.
Cook till it dries.
Add milk and about 1/2 cup of water to the gravy.
Boil and simmer for 2 -3 minutes.
Add the fried potatoes and chopped coriander to the garvy and simmer on low flame.
Cook on low flame till the gravy thickens and coats all the potatoes.
Serve hot with nan or paranthas.

ACHARI MUTTON

2009-11-02T23:18:00.000-08:00

Ingredients:

1/2 cup coriander leaves chopped
1/2 tsp fenugreek seeds
1 tsp fennel seeds
1/2 tsp cumin seeds
800 gms mutton800 gms.
1 tsp turmeric powder
8 red chillies whole
1 tsp red chilli powder
4 medium tomatoes
5 cloves
1 tsp onion seeds
7 tblsp mustard oil
2 tblsp ginger chopped
4 medium onions
salt to taste
1 tblsp garlic chopped
1 tsp mustard seeds

Method:

Wash and cut the mutton into 11/2" cubes.
Take off and cut the onions.
Cut the tomatoes.
Roast the whole spices separately and grind everything coarsely.
Heat up oil in a thick-bottomed pot to smoking point, cool and again heat up the oil and stir fry the onions till brown.
Mix in the cut ginger-garlic.
Mix well.
Mix in coarsely ground masala powder.
Stir fry for half a minute, stirring all the time.
Mix in mutton, stir fry on high flame heat up till mutton pieces are well browned.
Mix in the tomatoes, turmeric powder, red chilli powder and salt and mix well.
Stir fry till oil leaves the masala.
Mix in sufficient quantity of water (about 21/2 cups), bring it to a boil and cover.
Stir fry till the mutton is fully done.
Adjust the flavor and serve hot decorated with coriander leaves.

PISTA KULFI

2009-11-02T23:14:00.000-08:00

Ingredients:

4 cups milk
8 tsp. sugar or to taste
1/2 tsp. ground green cardamom seeds (chotti elaichi)
1tbsp. skinned pista (pistachios), thinly sliced
1tbsp. skinned badam (almonds), finely ground (optional)
Method:
Put the milk into a wide, heavy pan and bring to boil over high heat, stiring constantly.
Now lower the heat and cook the milk, stirring constantly, until it has thickened and reduced to about 13/4th cups. (This will take about 40-45 minutes). Stir the sides of the pan constantly to avoid scalding.
Now add the sugar, nuts and cardamom seeds, stir well, allow to cool.
Pour the mixture into Kulfi molds or small ramekins, distributing evenly. Cover with plastic wrap or foil and freeze until set, about 6 hours.
To serve, remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi. Slip each kulfi on to a dessert plate, cut across into 3-4 slices, and serve.

STUFFED CAPSICUM

2009-11-02T23:12:00.000-08:00

Ingredients:

5-6 Capsicum (simlamirch)
2 boiled potatoes
2 tbsp boiled green peas
1 Onion finely chopped
1/4th tsp turmeric powder
Red chili powder to taste
1/4th tsp Garam masala
1/4th tsp Dry mango powder (amchur)
Salt To Taste
Oil/ghee for frying

Method:

Wash the capsicum and boil them whole till they are tender (not too much), drain water and keep aside to cool.
Mash the boiled potatoes.
Now in a pan heat 2-tbsp oil/ghee and add chopped onion and fry till it turns golden brown.
Now add all spices, mashed potatoes and peas and fry for few moments.
With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and add the stuffing in it.
Now take oil/ghee in a kadhai and fry the stuffed capsicums on all sides.
Garnish the bharawan capsicum with grated paneer, chopped coriander leaves and thinly sliced rings of tomato. Serve hot.

CHICKEN MALAI CURRY

2009-11-02T23:08:00.000-08:00

Ingredients:

30 gms ghee
1 onion, chopped
2 cloves garlic, crushed
1 1/2 kg chicken pieces
2 1/2 cups (625ml) thin coconut milk
2 tblsp fresh lemon juice
curry mixture
1 tblsp ground coriander
1 tsp ground mustard
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp ground ginger
1/2 tsp chilli powder

Method:

Melt ghee in a frying pan. Saute onion and garlic until onion is tender.
Combine all curry mixture ingredients.
Add coconut milk and lemon juice. Simmer, uncovered, for about 45 minutes or until the sauce begins to thicken and the chicken is tender.

BHARAWAN BAIGAN

2009-11-02T23:05:00.000-08:00

Ingredients:

250g small baingans
1 tbsp. oil
4- thick green chillies
1/2 tsp. red chilli powder
1/2 tsp. garam masala
2 tsp. dhania powder
1/2 tsp. amchoor
1/2 tsp. haldi & sugar
Juice of 1 lemon
Salt to taste

Method:

Wash the bringals, and slit them.

Slit green chillies and deseed them.

Mix salt, sugar, chilli powder,' garam masala', 'amchoor', 'dhania powder' and haldi together.

Add a little lemon juice to make a wet paste. Fill the paste in the bringals and green chillies.

Pour oil in a pan and stir fry the stuffed brinjals for 3 minutes.

Arrange in a dish, sprinkle a little water on them and then Micro on high, covered for 5 minutes and stand the dish for another 2 minutes.

Serve garnished with lemon wedges and fresh coriander.( The cooking time of bringals is generally 15 minutes on the stove)

KERALA FISH CURRY

2009-11-02T23:02:00.000-08:00

Ingredients:

400 gms fish pieces
1/2 cup chopped onion
1 tsp chopped ginger
2 tbsp tamarind pulp
1/2 cup coconut milk
1/2 cup fresh grated coconut
2 dry red chili
1 tsp red chili powder
1 tbsp soaked rice
1 tsp cumin seeds
2 tsp coriander seeds
1/2 tsp turmeric powder
2 tbsp oil
Salt To Taste

Method:

Apply salt, turmeric powder and red chili powder to the fish pieces and keep aside for 15 minutes.

Lightly roast cumin and coriander seeds. Mix with dry red chillies, soaked rice and grated coconut.

Grind it to a smooth paste. Soak tamarind in half a cup of hot water. Heat oil in a pan.

Add chopped onions and chopped ginger. Cook on a high flame till onions are golden brown. Stir in fish pieces and add 2 cups of water.

Bring it to a boil. Stir in coconut and spice paste. Mash tamarind dissolved in water to make a pulp.

Strain and add to the gravy. Simmer for 2 minutes and finish with coconut milk.

Add fish pieces and cook on a medium flame for 7-8 minutes or till the fish is done.

PINEAPPLE CRUSH

2009-11-02T23:00:00.000-08:00

Ingredients:

100 ml Pineapple Juice (Ananas)
1 tblsp Sugar (Artificial Sweetner)
Method:
Make sugar syrup.
Strain it and mix it into the pineapple juice.
Your pineapple syrup is ready.
Take Â¼ proportion of syrup and Â¾ proportion of water.
Garnish it with chopped pineapple pieces and serve cold.
To get pineapple juice, put pieces of pineapple in the blender and extract the juice.

VEGETABLE CHOWMEIN

2009-11-02T22:57:00.000-08:00

Ingredients:

1 Packet Noodles
1 Onion Sliced
1 Capsicum Sliced
1 Cabbage Shredded
1 Carrot Sliced
1/2 cup Beans Chopped
2 tbsp Soya Sauce
1 tbsp Vinegar
1 tbsp Chili Sauce
Salt to taste
1/4 tsp Pepper Powder
2 tbsp Oil

Method:

Boil Noodles in enough water.
Take care do not overcook.
Strain Noodles through cold water 2-3 times and drain water and set aside, add few drops of oil to the noodles to avoid sticking.
Heat oil in a wok and add sliced onions and stir fry for 20-30 seconds, add all other vegetables and stir fry for 2 minutes.
Add salt and pepper and mix well. Now add boiled noodles and mix well (take care that noodles don't break) .
Add vinegar, chili sauce and soya sauce and stir fry for a minute.
Serve the vegetable chowmein hot.
Note : According to taste vinegar, soya sauce and chili sauce can be increased

MURG NOORJEHANI

2009-11-02T22:55:00.000-08:00

Ingredients:

1 Chicken
6 tblsp Clarified Butter (Ghee)
4 Bay Leaf (Tej Patta)
1/4 tsp Saffron (Kesar), soaked in lukewarm milk
3 meduim sized Onion (Pyaj)
2 cups beaten Curd (Dahi)
1/2 " Ginger (Adrak)
8 pods Garlic (Lasun)
4 Green Chillies
4 Cloves (Lavang)
1 " Cinnamon (Tuj/Dalchini)
3 Brown Cardamom (Elaichi Moti)
1 tsp Aniseed (Sauf)
2 boiled eggs
2 -3 Almonds Few Sultanas

Method:

First grind ginger, garlic, green chillies, cloves, cinnamom, cardamoms, aniseed to a fine paste.

Now prick the chicken well with a fork.

Mix curd with ground spices and rub it over the chicken.

Set it aside and allow the chicken to marinate for 3 - 4 hours.

Heat ghee, fry bay leaves, add onions and let them brown well.

Add the chicken along with marinade.

Cook on medium flame till nearly done.

Add salt and saffron and fry chicken till the masal begins to coat the chicken and it is well brown.

Pour the chicken in a dish and top it with silver foil.

Also add chopped boiled eggs, almonds sliced and fried sultanas.

Serev with fried rice, nan and paranthas.

KOFTA CURRY

2009-11-02T22:52:00.000-08:00

Ingredients:

1 kg mutton, boneless
2 pyaj
oil (tel) for frying
6 green chilies finely cut
2 1/2 tblsp besan roasted
salt (namak) to taste
1 egg
1 tsp red chili powder
2 inch piece ginger (adrak) finely cut
for the curry
2 tsps. coriander leaves (dhania patta)
1 tsp haldi powder
3 pyaj
1 tsp garam masala
3-5 garlic (lasan)
1 cup. tomatoes, boiled & skinned
salt (namak) to taste
1 1/2" ginger (adrak)
1 tsp red chili powder

Method:

To make the koftas, grind the meat with all the other ingredients.
Make small balls with this mixture.
Deep fry these balls till golden brown and keep aside.
For the curry, stir fry the onions, garlic and ginger till golden brown.
Mix in the rest of the curry ingredients with enough water to make a gravy.
Bring it to a boil, mix in the fried koftas and simmer (boil slowly at low temperature) for 45 mins.
Decorate with cut coriander leaves before serving.
Serve hot

JALEBI

2009-11-02T22:49:00.000-08:00

Ingredients:

2 cups All purpose flour (maida)
11/2 tbsp fine grained semolina or rice flour
1/4th tsp baking powder
2 tbsp curd (plain yogurt)
11/4th cups warm water
1/2 tsp saffron threads, slowly dry-roasted and powdered
3 cups sugar
22/3rd cups water
1/2 tsp green cardamom seeds powder
11/2 tbsp kewra water or rose water
Ghee or vegetable oil for frying

Method:

Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.

Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.

Set aside for about 2 hours to ferment.

Whisk thoroughly before use.

Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.

Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.

Deep fry them until they are golden and crisp all over but not brown.

Remove from the kadhai and drain on kitchen paper and immerse in the syrup.

Leave for at least 4-5 minutes so that they soak the syrup.

Take the jalebi out of syrup and serve hot.

ALOO BAIGAN

2009-11-02T22:46:00.000-08:00

Ingredients:

1/2" piece of ginger root
2 Minced green chilies
1/4 cup Shredded unsweetened coconut
1/2 tsp Garam masala
4 tbsp Ghee
1 tsp Black mustard seeds
1/2 tbsp Whole cumin seeds
1/8 tsp Asafetida
6 md Potatoes, boiled & cubed
1 tsp Turmeric
1 tbsp Coriander
1 sm Eggplant in 1" cubes
1 tsp Salt
3 tbsp Fresh coriander, chopped
1 tbsp Lemon juice

Method:

Combine ginger, green chilies & coconut in blender with 1/3 cup of water till smooth. Add garam masala & pulse for a few seconds. Set aside.

Heat ghee. Whe hot, add mustard & cumin seeds & fry for a few seconds. Stir in the asafetida & almost immediately put in the potatoes. Stir fry for 5 minutes Then pour in the mixture from the blender. Add the turmeric, coriander, eggplant, salt & half the fresh coriander. Mix very gently so as not to break the vegetables.

Reduce heat & fry very gently until the liquid has evaporated. In the aloo baigan mix lemon juice & remaining coriander greens & serve.

SAAG CHICKEN

2009-11-02T22:44:00.000-08:00

Ingredients:

3 pounds chicken pieces, skinned
5 cloves garlic, minced
2 large onions, minced
2 large tomatoes, crushed
1-inch piece ginger, minced
4 tbsp milk
4 bunches spinach, washed and chopped
2 tbsp butter
1/2 tsp cayenne pepper
1 tsp coriander powder
1/2 tsp turmeric
2 large cardamom pods
2 cloves
7 tbsp vegetable oil
1 tsp garam masala
1/2 tsp salt

Method:

Fry the chicken lightly in 4 tablespoon of oil for 3-4 minutes until lightly browned and set aside.
Put the spinach into a deep pan; add 1/4 cup water. Bring to boil and remove from heat. When cool, grind in blender and set aside.
Heat the remaining oil and add ginger, garlic and onions; sauté until lightly brown. Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves, and cardamom.
Sprinkle with one tablespoon water. Cook for 10 minutes over low heat. Add chicken and milk. Simmer until the chicken is tender.
Add spinach and garam masala. Cook until spinach starts sticking to pan. Remove from heat. Add butter to chicken saag and cover until ready to serve.

CHICKEN BON BON

2009-11-02T22:40:00.000-08:00

Ingredients:

2 cups cooked and shredded Chicken
Salt to taste
2 small sized Cucumber (Kheera)
1 tblsp Soya Sauce
3 tblsp Seasame Seeds
3 Red Chili (Lal Mirchi)
1 tblsp Vinegar (Sirka)
1 tsp crushed Black Pepper (Kali Mirch)
1 tsp powdered Sugar
1 tblsp chopped Spring Onions
1 tsp chopped Ginger (Adrak)

Method:

Cut the cucumber into half length wise.remove the seeds and cut the cucumber into half.
Divide the halved cucumber into length wise pieces approximately 1 inch in thickness. keep aside.
Grind the red chillies in a blender along with the vinegar to a smooth paste. keep aside.
Prepare the bon bon sauce by mixing in a basin the sesame oil, sesame seeds, salt , soya sauce, ginger, sugar, red chilly paste, crushed pepper corns and the spring onions.
Mix thoroughly.
Arrange the chicken pieces in a bowl. surround with the cucumber pieces.
Pour the bon bon sauce on top of the chicken.

BUTTER CHICKEN

2009-11-02T22:37:00.000-08:00

Ingredients:

1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream

Method:

Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.

Put the chicken into a large mixing bowl and pour over the yogurt mixture.

Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.

Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.

HARI MIRCH PAKORA

2009-11-02T09:24:00.001-08:00

Ingredients:

8 - 10 Bharawan Mirch (Pickle Green Chillies)
Oil for frying
For the filling:
1 Boiled Potatoes
1/2 tsp Red Chilli Powder
1/2 tsp Ajwain
1 tsp finely chopped Mint Leaves
1/4 tsp Ginger paste
Salt to taste
For the covering
1 cup Besan (Bengal Gram Flour)
3 tblsp Rice Flour
1/2 tsp Red Chilli Powder
1 Pinch Turmeric Powder
1 Pinch Soda Bicarb
1/4 tsp Ajwain

Method:

Wash, wipe and slit the chillies along the length.

Remove the seeds from the chillies.

Mix all the ingredients for the stuffing and fill it inside the chillies.

Mix all the ingredients for the covering and add enough water to prepare a thick batter.

Dip the stuffed chillies in this batter and fry in hot oil till it is golden in color.

Serve hot with tamarind chutney and hari chutney.

CURD RICE

2009-11-02T09:22:00.000-08:00

Ingredients:

1 cup boiled Rice
2 cups Yogurt (Curd)
2 tblsp Oil
1/4 cup Milk
Finely chopped Coriander Leaves
1-2 Green Chilies
1 tsp Chana Daal
1 tsp Urad Daal
1 tsp Mustard Seeds
1 1/2 tsp finely chopped Ginger
2 tblsp desiccated Coconut
1/2 tsp Salt

Method:

In a saucepan heat 2 tablespoonful of oil.

Add mustard seeds to the oil.

When the mustard seeds start popping add chana and urad daal.

After a minute, add in the ginger, coriander and green chilies.

Saute them for a minute. Take the pan off the gas.

Add in the rice.

Mix the salt and desiccated coconut.

Just before serving, mix all the ingredients with yogurt (curd) and milk.

BESAN ROTI

2009-11-02T09:19:00.000-08:00

Ingredients:

2 cups Whole Wheat Flour (Atta)
2 cups Gram Flour (Besan)
Butter / ghee for serving

Method:

Mix the flours together and gradually add enough water to make pliable dough.

Divide it into ten portions and flatten them out using rolling pin.

Pre-heat the griddle and cook the rotis on each side.

Butter the besan roti generously and serve hot with lentils, vegetables or curries

ALOO POHA

2009-11-02T09:17:00.000-08:00

Ingredients:

2 cups Poha (Beaten Rice)
1 Potatoes
1 Onions
2 Green Chillies
1 tsp Chana dal
1 tsp Urad dal
1/4 tsp Mustard Seeds
1 sprig Curry leaves
2 tsp Peanuts
4 tblsp Oil
1 pinch Turmeric powder
1 Lemon
Few Corainder leaves
Salt to taste

Method:

Soak the poha in water. Wash and drain all the water.

Add some salt , turmeric powder , keep aside.

Peel and cut the potatoes into small cubes, chop the onions, chillies, corainder leaves.

Heat oil and put chana dal, urad dal, mustard seeds, peanuts, curry leaves and fry until they crackle.

Add potatoes , saute for few minutes, then add chopped onions, chillies.

Cook till they are done. Add the poha, corainder leaves and stir.

Keep it on slow flame for 5- 7 minutes.

Let it cool for sometime and add then lemon juice.

Lasagna Roll Ups

2009-11-02T03:40:00.000-08:00

Ingredients:

1 (16 ounce) package uncooked lasagna noodles
1 pound mozzarella cheese, shredded
1 (15 ounce) container ricotta cheese
1 pound firm tofu
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
2 cups grated Parmesan cheese
1 (28 ounce) jar pasta sauce

Method:

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 5 to 8 minutes, or until just slightly underdone; drain and rinse.
In a large mixing bowl, mix together grated cheese, ricotta cheese, tofu, frozen spinach, and 1 cup Parmesan cheese.
Lay out a noodle. Spread a layer of the cheese mixture on the noodle, then add a thin layer of sauce. Roll the noodle up, and place seam side down in a 13x9 pan. Repeat for other noodles. Top with remaining sauce and Parmesan cheese.
Bake in a preheated 350 degree F (175 degree C) oven for 30 min, or until hot and bubbly.

Big Soft Ginger Cookies

2009-11-02T03:37:00.000-08:00

Ingredients:

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

Method:

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Spicy Chicken Soup

2009-11-02T03:32:00.000-08:00

Ingredients

2 quarts water
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream
Method:
1. In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
2. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

Bihari Kabab

2009-11-02T03:21:00.000-08:00

Ingredient

One kg. undercut
60 grs. garlic
100 grs. raw papaya
120 grs. cooking oil
60 grs ginger
10 grs. red chili pa
10 grs. garam masala
(whole hot spices and salt to taste)
Method :
Cut the meat into thin slices and flatten them with a flat knife. Grind ginger, garlic and raw papaya into fine paste. Grind the hot spices and mix with paste and cooking oil and rub meat well with it. Put it in a refrigerator for 8 hours for marinating meat. Put the meat on skewers and barbeque over charcoal fire.

Linguine with shrimp

2009-11-02T03:15:00.000-08:00

Ingredients:

1 1/2 lbs medium-sized shrimp
1/4 cup olive oil
1/4 cup unsalted butter
1 cup thinly sliced scallions
1 tsp minced garlic
1/4 cup fresh lemon juice
2 tbsp minced fresh basil
Salt
Freshly ground black pepper
1/4 cup minced parsley leaves
1 lb linguine

Method:

Peel and de-vein the shrimp.
Wash thoroughly under cold water and blot dry with a paper towel.
Add the scallions and cook, stirring constantly, for about 2 minutes.
Add the garlic and cook, stirring constantly, until soft but not brown, for about 2 minutes.
Add the shrimp, turn the heat to medium-high and cook, stirring constantly, just until the shrimps turn pink, in about 2 to 3 minutes.
Add the lemon juice and basil, turn the heat to low and cook, stirring constantly, for about 30 seconds.
Season with 1 tsp salt and pepper.
Stir in parsley and remove from heat.
Cook the pasta in 6 quarts boiling water with 1 tbsp salt until ready.
Drain in a strainer, transfer to a bowl containing 1 tbsp butter and toss quickly.
Add half of the shrimp mixture to pasta and toss well.
Spoon remaining shrimp mixture on top and serve immediately.

Gool Guppay

2009-11-01T08:40:00.000-08:00

Ingredients For Gool Guppay:

Water 1\2 cup
Semolina (suji), fine 2 cups
For Khatta Pani
Red chili powder 1\2 teaspoon
Bunch mint leaves 1\2
Bunch coriander leaves 1
Cumin seeds 1 teaspoon
Salt As per taste
Salt, black (kala namak) 1 teaspoon
Water 2-3 glasses
Green chilies 2-3
Ginger, fresh or dry (sonth) 1\2 inch piece
Tamarind, remove seeds 4 ounces
Stuffing:
Chick peas, soaked overnight 1 cup
Potatoes 2-3 medium
Plain yogurt 2 cups

Method:
Mix sujji and water and kneed into hard dough. Cover the dough with a wet cloth and keep aside for at least 3 hours. Knead again until smooth and elastic. Divide the dough into four pieces. With a rolling pin Flatten each piece into a VERY thin sheet and cut into 2 inches circles with a cookie cutter.
Heat oil in a deep frying pan. Deep fry each circle until it is puffed and golden in color.
Blend all the ingredients for the dip together in a blender for few seconds and strain into a large serving bowl and adjust the seasoning with salt and chili powder. Discard the solids.
Boil the chick peas and potatoes. Cut the potatoes into small dices.
Put the chick peas, potatoes, yogurt, and sweet Imli chutney in separate serving dishes.
Serve gool guppay with sweet imli chutney, peas, potatoes and yogurt.
Now if you are new to this world famous Pakistani snack and not sure how to have it then here is how to eat them.
Get hold of a gool gupa, make a hole on the top by pressing it with your thumb. Stuff in some chick peas and potato, dip it in khuta pani and umm... yummy yummy!
You can also try with sweet dip and yogurt but I prefer with khuta pani.

Cholay

2009-11-01T08:39:00.000-08:00

Ingredients:
Onions, chopped 2 nos.
Potatoes 2 nos.
Tomatoes 2 nos.
Coriander powder 1 tbsp.
Cumin powder 1 tbsp.
Red Chili powder 2 tbsps.
Dry mango powder(Amchur) 1 tbsp.
Garam masala powder 1 tbsp.
Soda bi-carb 1/2 tsp.
Black pepper powder 1/2 tsp.
Ghee 3 tbsps.
Salt To taste
For garnishing
Tomatoes 2 nos.
Ginger 1 inch
Coriander leaves 2 tbsps.
Green chili 1 no.

Method:
Soak the chana for at least six hours. Drain.
Peel and chop the onions. Peel and quarter the potatoes. Wash and quarter two tomatoes and make slices of the remaining.
Peel and make juliennes of the ginger. Clean, wash and chop coriander leaves. Wash and slit the green chilies.
Add water and 1/2 teaspoon of soda bi-carbonate to the chana and cook in a pressure cooker till done. Take care the chanas do not get mashed.
Heat the ghee in a vessel and fry the potatoes until soft. Drain.
In the same ghee, add the onions and sauté till pink.
Add the dhania-jeera powder and red chili powder and fry again.
Add the boiled chanas and salt.
After five minutes, add the garam masala powder, amchur powder and black pepper powder and cook for two minutes.
Add the potatoes and tomatoes and cook for another two minutes.
Garnish with chopped coriander leaves, slit green chilies, slices of tomatoes and ginger juliennes.

Chicken Tikka Masala

2009-11-01T08:38:00.000-08:00

Ingredients:

Boned and skinned chicken breasts 1 1/2 pounds
Lowfat yogurt 2/3 c plain
Fresh ginger root grated to taste
Crushed 2 cloves garlic
Chili powder 1 t
Ground coriander seeds 1 t
Salt to taste
Lime juice 2 tbs
Oil 2 tbs
Lime slices for garnish
Serves 4

Method:
Rinse chicken, pat dry with paper towels and cut into 3/4" cubes. Thread onto short skewers. Put skewered chicken into a shallow non-metal dish. In a small bowl, mix together yogurt, gingerroot, garlic, chile powder, coriander, salt, lime juice and oil.
Pour over skewered chicken and turn to coat completely in marinade. Cover and refrigerate 6 hours or overnight to allow chicken to absorb flavors.
Heat grill. Place skewered chicken on grill rack and cook 5 to 7 minutes, turning skewers and basting occasionally with any remaining marinade. Serve hot, garnished with lime slices.

Chicken Jalfrezi

2009-11-01T08:36:00.000-08:00

Ingredients:

Ghee 1 tablespoon
Chicken thigh fillets, trimmed and halved 750g
Onion, sliced 1 large
Green capsicum, seeds and membrane removed, sliced 1
Red capsicum, seeds and membrane removed, sliced 1
Green chilli, chopped 1
Cloves garlic, chopped 2
Grated ginger 2 teaspoons
Ground cumin seed 1 teaspoon
Ground coriander seed 1 teaspoon
Garlic paste 1 tsp.
Ground garam masala ¼ tsp.
Haldi powder ½ tsp.
Dhuniya powder ½ tsp.
Salt according to taste
Crushed tomatoes 1 tin
Water ½ cup
Green chilli, sliced, for garnish
Coriander sprigs to garnish

Method:
Heat ghee in a medium sized heavy based frying pan. Add chicken and cook until browned on each side, but not cooked through. Remove and set aside.
Add onion and cook over low heat until soft and golden. Add capsicums and cook a further couple of minutes.
Add chilli, garlic and ginger. Cook for thirty seconds. Add cumin, coriander and curry paste.
Add tomatoes and water and simmer for 5 minutes. Return chicken to the pan and season with salt. Cook, stirring for another couple of minutes, until chicken cooks through.
Serve, garnished with coriander, with rice.
Serving size: Serves 8
Cooking time: More than 1 hour

This is an Pakistani dry chicken curry with onions and capsicums.

Vanila Ice Cream

2009-11-01T08:34:00.000-08:00

Ingredients:

Heavy whipping cream 2 cups
Half-and-half cream 2 cups
White sugar 3/4 cup
Vanilla extract 1 tablespoon

Method:
In a large bowl, combine the heavy cream and the half and half.
Gradually whisk in the sugar until blended.
Whisk in the vanilla.
Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
Whisk the mixture to blend and pour into the canister of an ice cream maker.
Freeze according to the manufacturer's directions.
Eat at once or transfer to a covered container and freeze up to 8 hours.
Texture Tips
Many people experience problems with their homemade ice cream becoming grainy or full of unpleasant ice crystals. Luckily, there are two easy and effective steps you can take to improve the texture of every batch of ice cream. The first is to heat the milk or half-and-half to a gentle simmer, or approximately 175 degrees F (79 degrees C), before using it in your recipe. This step will be automatic if you're making a custard style ice cream, since you need to cook the mixture anyway, but any milk or half-and-half (no need to heat heavy cream, yogurt or sour cream) that goes into Philadelphia style ice cream will create much smoother ice cream after it has been scalded. The second thing you should do with your ice cream mixture is to "age" it in the refrigerator for at least four hours, but up to 24 hours. A mixture that has been aged will result in ice cream with a smooth and full-bodied texture.

Kashmiri Pulao

2009-11-01T08:33:00.000-08:00

Ingredients:

Long grain rice (basmati) 2 cups
Milk 2 cups
Cream beaten smooth 1/2 cup
Sugar 1 tsp.
Salt to taste
Cumin seeds ½ tsp
Cloves 3
Cinnamon 1
Cardamoms 3
Bay leaf 1
Banaspati Ghee 2 tbsp.
Canned chopped mixed fruit (drained) 1 cup
Edible rose petals 2-3

Method:
Wash the rice thoroughly and soak it for 15-20 minutes.
In a bowl, mix milk, cream, sugar and salt.
Drain rice, keep aside.
Heat Banaspati Ghee in a heavy pan.
Add cumin seeds, cinnamon, bay leaf, cardamoms, cloves and allow to splutter.
Add the rice and fry in ghee for 2 minutes.
Pour in the milk - cream mixture.
Add ½ cup water and bring to a boil.
When one boil is reached, cover and simmer till cooked.
Each grain should be cooked, but separate.
Mix in the drained fruit very gently.
Garnish by sprinkling finely broken rose petals.
Serve hot with a spicy curry or mixed dry Dahl.

Yakhni Pulao

2009-11-01T08:30:00.000-08:00

Ingredients:
Mutton 1/2 kg
Cloves of garlic 2-3
Ginger 1
Black papers 4-5
Cinnamon stick 2-3
Bari ilaichi 3
Choti ilaichi 2
Zeera 1 tsp
Whole medium onion 1
Each of ginger/garlic paste 1 tsp
Salt to taste
Sabut zeera 1 tsp
Cinnamon stick 2
Rice 4 cups
Yakhni 5 cup
Onions 2 medium sized
Green chillies (optional) 3

Method:
Put all the ingrediants in left column in a malmal kapra and put in a utensil/ pressure cooker with 6 cups of water and mutton and let it cook till the mutton becomes tender and then drain the yakhni and put it aside.
Now put oil in a pan and put onions and fry till it is golden brown now put mutton in it and bunofy it with ginger garlic paste and add salt, zeera, cinnamon stick and green chillies and let it cook for 15-20 min now add presoaked rice with 5 cup yakhni and let it cook and then keep it on dum for 5 min on high flame and 10 min on low flame.

Korma

2009-11-01T08:29:00.000-08:00

Ingredients:
Mutton or chicken 1 kilo
Bari illaichi seeds 4
Small illaichi 8
Cloves 8
Whole black pepper 8
Dhuniya powder 1 1/2 tsp
Medium sized onions 5-6
Salt according to taste
Garlic paste 1 1/2 tbs
Ginger paste 1 tbs
Yogurt 4-5 tbs
Chili powder 1tsp
Oil 4 tbs
Jaifal (nutmeg) 1 pinch
A few drops of Khewera essence

Method:
Slice the onion finely and fry in the oil on very low flame till they are golden-brown.
Remove the fried onion from the oil and keep aside.In the oil add all the spices (except the nutmeg) with a little water to prevent burning.
Mix well.Add the meat and mix well with the spices.
When the water of the meat has dried,add 2-3 glasses of water (1 glass enough for chicken).
By now the fried onion would have cooled and turned crisp.
Crush it and add it to the pot.
Cover and cook on low flame till the meat is tender.
When the meat has softened and the gravy has acquired the desires consistency,add a pinch of jaifal and a few drops of khewera essence and remove from heat.
Garnish with chopped ginger.
Serve hot with naan.

BBQ Chicken

2009-11-01T08:28:00.000-08:00

Try sweet and spicy sauce on pork spareribs too.

Serving: 8
Cook Time: 1 1/2 hours

Ingredients:

2 tablespoons olive oil
1 large onion, choppe
2 cans (15 ounces each) tomato sauce
1 cup red wine vinegar
1/2 cup light molasses
1/4 cup Worcestershire
1/3 cup packed brown sugar
3/4 teaspoon ground red pepper (cayenne)
2 chickens (3 1/2 pounds each), each cut into quarters, skin removed if you like

Method:

1. In 10-inch skillet, heat olive oil over medium heat. Add onion and cook until tender, about 10 minutes. Stir in tomato sauce, vinegar, molasses, Worcestershire, brown sugar, and ground red pepper; heat to boiling over high heat. Reduce heat to medium-low and cook, uncovered, 45 minutes or until sauce thickens slightly. If not using sauce right away, cover and refrigerate to use within 2 weeks.

2. Reserve 1 1/2 cups sauce to serve with grilled chicken. Place chicken quarters on grill over medium heat; cook 20 to 25 minutes, turning chicken once. Generously brush chicken with some of the remaining barbecue sauce; cook 20 minutes longer, turning pieces often and brushing with sauce frequently until juices run clear when chicken is pierced with tip of knife. Serve with reserved sauce.

Each serving with skin: About 500 calories, 42 g protein, 34 g carbohydrate, 23 g total fat (6 g saturated), 158 mg cholesterol, 755 mg sodium.

Each serving without skin: About 395 calories, 39 g protein, 34 g carbohydrate, 13 g total fat (3 g saturated), 114 mg cholesterol, 750 mg sodium.

Chicken Macaroni

2009-11-01T08:27:00.001-08:00

Ingredients:

1/2 kg boneless chicken
2-3 TBSP hara masala (depending on your taste)
1 glass of milk
1 small tomato chopped
1-2 banana peper
1/4 cup oil
1-2 tspn corn starch
1 small potato cut into small cubes
1/2 packet or spagetti noodles
salt (depending upon taste)

Method:

1. Boil chicken in hara masala and salt (hari mirche, garlic, and ginger). Add cut potatoes along with the chicken to boil. Save the water when the chicken is fully cooked.

2. Boil the spaghetti noodles.

3. In a lager pot add oil, corn starch and milk. Mix really well. Keep mixing until the mixutre starts to thicken. Now start adding the water from the chicken slowly. Keep stiring adding a little chcken stock at a time or until the mixture starts to thicken. Add the chicken stock until you get a liquidy consistency. Now add the chicken and potatoes to the pot. Add the cut up bananna peppers and the tomatoes. Lastly add the spagetti noodles. Mix well.

4. Cook for a little while longer and make sure not to cover the lid.

Aloo Ki Tikiyan

2009-11-01T08:24:00.000-08:00

Ingredients:

For Filling
4 big potatoes
1 onion, finely chopped
5-6 green chilies, chopped
1/2 cup cilantro leaves, chopped
4 teaspoons masala or 2 teaspoons red chili powder
1 teaspoon onion seeds (kalongi)
1 teaspoon zeera powder (Cumin powder)
1 teaspoon fresh grated ginger (optional)
1 tablespoon lemon juice (optional)
salt

For Batter
1 cup white flour
1 teaspoon sea salt
2 tablespoons oil
1 pinch baking soda
water, for making the batter
Method:
Peel and boil the potatoes until soft.
Mash the potatoes and add the masala or spices, onions, cilantro, chilis and add ginger and lemon juice if desired.
Form the mixture into small patties.
Mix the white flour with the salt, baking soda, oil and water to make a thick batter.
Heat oil in a pan.
Dip patties into the batter and fry at least 5 minutes on each side, until golden brown.

Fruit Chaat

2009-11-01T08:23:00.000-08:00

Ingredients:

2 apples
2 pears
2 oranges
3\4 cup fresh pomegranate seeds
1 cup white seedless grapes
1 cup red seedless grapes
1 big mango
3 bananas
2 tsp. salt
1\4 cup sugar
3\4 level tsp. chili powder
2 tsp. chaat masala
juice of 2 lemons
juice of 2 oranges

Method:
Cut apple and pears into medium sized chunks. Peel the oranges and cut each segment into half. Cut grapes into half. Peel the mango and cut into small cubes. Peel bananas and slice into thick slices.
Place all the prepared fruits into a large bowl. Sprinkle on the salt, sugar, chili powder and chaat masala. Pour the lemon juice and orange juice over the ingredients and really mix it well with a spoon.
Cover and chill slightly before serving.

Chicken Manchurian

2009-11-01T08:22:00.000-08:00

Ingredients:

450 grams of Boneless Chicken Breasts
1 tbsp. of Soy Sauce
¼ tsp. of Ajinomoto Salt
¼ tsp. of White Pepper
1 tsp. of Vinegar (Sirka)
Ingredients For Sauce

½ cup Chicken Stock
1 tsp. Corn Flour
1 tsp. Soy Sauce
¼ tsp. of Ajinomoto Salt
4 tbsp. Clear Honey (Shehed)
1 tsp. Brown Sugar
¼ tsp. White Pepper
1 tbsp. Sesame Seeds
Method:
Wash the chicken well. Cut it into 2 inch strips. Marinate the chicken with salt, pepper, vinegar and soy sauce and set it aside to marinate for about 20 minutes.
Heat oil in a kadai or pan and fry the marinated chicken until it is well tender. Drain and place the chicken in a wok. Add soy sauce, brown sugar, honey, chicken stock, salt and pepper. Bring to a boil, stirring constantly, simmer for 3-4 minutes or until all of the moisture has evaporated and the thick coating of sauce has formed over the chicken.
Sprinkle with sesame seeds; stir once and transfer to a serving dish.
Serving Suggestions: Serve hot with Chinese Rice
Degree of Difficulty: Medium
Recipe Category: Main Course Chicken/Bird
Recipe Ethnic Group: Chinese

Fried Mutton Kidneys

2009-11-01T08:19:00.000-08:00

Ingredients:

Mutton kidneys
12 (each cut into half)
Red chilies
½ tsp (coarsely ground)
Black pepper
½ tsp (ground)
Ginger and garlic paste
1 tbsp
Salt
to taste
Fresh coriander
1 bunch (finely chopped)
Lemon
2
Cooking Oil
½ cup

Method:
Rinse the kidneys thoroughly with salt and garlic water.
Heat oil in a frying pan until it is very hot, then add kidneys, ginger and garlic paste and salt to it.
Quickly cover the frying pan because the kidneys will immediately splutter.
When the water has evaporated add all the spices and stir until it gives off aroma (this indicates that the spices have been roasted).
Squeeze lemon juice on it, cook for a minute.
Remove from heat and serve.

Water	1\2 cup
Semolina (suji), fine	2 cups
For Khatta Pani
Red chili powder	1\2 teaspoon
Bunch mint leaves	1\2
Bunch coriander leaves	1
Cumin seeds	1 teaspoon
Salt	As per taste
Salt, black (kala namak)	1 teaspoon
Water	2-3 glasses
Green chilies	2-3
Ginger, fresh or dry (sonth)	1\2 inch piece
Tamarind, remove seeds	4 ounces
Stuffing:
Chick peas, soaked overnight	1 cup
Potatoes	2-3 medium
Plain yogurt	2 cups
Method: Mix sujji and water and kneed into hard dough. Cover the dough with a wet cloth and keep aside for at least 3 hours. Knead again until smooth and elastic. Divide the dough into four pieces. With a rolling pin Flatten each piece into a VERY thin sheet and cut into 2 inches circles with a cookie cutter. Heat oil in a deep frying pan. Deep fry each circle until it is puffed and golden in color. Blend all the ingredients for the dip together in a blender for few seconds and strain into a large serving bowl and adjust the seasoning with salt and chili powder. Discard the solids. Boil the chick peas and potatoes. Cut the potatoes into small dices. Put the chick peas, potatoes, yogurt, and sweet Imli chutney in separate serving dishes. Serve gool guppay with sweet imli chutney, peas, potatoes and yogurt. Now if you are new to this world famous Pakistani snack and not sure how to have it then here is how to eat them. Get hold of a gool gupa, make a hole on the top by pressing it with your thumb. Stuff in some chick peas and potato, dip it in khuta pani and umm... yummy yummy! You can also try with sweet dip and yogurt but I prefer with khuta pani.

Boned and skinned chicken breasts	1 1/2 pounds
Lowfat yogurt	2/3 c plain
Fresh ginger root grated	to taste
Crushed	2 cloves garlic
Chili powder	1 t
Ground coriander seeds	1 t
Salt	to taste
Lime juice	2 tbs
Oil	2 tbs
Lime slices	for garnish
Serves	4
Method: Rinse chicken, pat dry with paper towels and cut into 3/4" cubes. Thread onto short skewers. Put skewered chicken into a shallow non-metal dish. In a small bowl, mix together yogurt, gingerroot, garlic, chile powder, coriander, salt, lime juice and oil. Pour over skewered chicken and turn to coat completely in marinade. Cover and refrigerate 6 hours or overnight to allow chicken to absorb flavors. Heat grill. Place skewered chicken on grill rack and cook 5 to 7 minutes, turning skewers and basting occasionally with any remaining marinade. Serve hot, garnished with lime slices.

Ghee	1 tablespoon
Chicken thigh fillets, trimmed and halved	750g
Onion, sliced	1 large
Green capsicum, seeds and membrane removed, sliced	1
Red capsicum, seeds and membrane removed, sliced	1
Green chilli, chopped	1
Cloves garlic, chopped	2
Grated ginger	2 teaspoons
Ground cumin seed	1 teaspoon
Ground coriander seed	1 teaspoon
Garlic paste	1 tsp.
Ground garam masala	¼ tsp.
Haldi powder	½ tsp.
Dhuniya powder	½ tsp.
Salt according	to taste
Crushed tomatoes	1 tin
Water	½ cup
Green chilli, sliced,	for garnish
Coriander sprigs	to garnish
Method: Heat ghee in a medium sized heavy based frying pan. Add chicken and cook until browned on each side, but not cooked through. Remove and set aside. Add onion and cook over low heat until soft and golden. Add capsicums and cook a further couple of minutes. Add chilli, garlic and ginger. Cook for thirty seconds. Add cumin, coriander and curry paste. Add tomatoes and water and simmer for 5 minutes. Return chicken to the pan and season with salt. Cook, stirring for another couple of minutes, until chicken cooks through. Serve, garnished with coriander, with rice. Serving size: Serves 8 Cooking time: More than 1 hour This is an Pakistani dry chicken curry with onions and capsicums.

Heavy whipping cream	2 cups
Half-and-half cream	2 cups
White sugar	3/4 cup
Vanilla extract	1 tablespoon
Method: In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended. Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days. Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours. Texture Tips Many people experience problems with their homemade ice cream becoming grainy or full of unpleasant ice crystals. Luckily, there are two easy and effective steps you can take to improve the texture of every batch of ice cream. The first is to heat the milk or half-and-half to a gentle simmer, or approximately 175 degrees F (79 degrees C), before using it in your recipe. This step will be automatic if you're making a custard style ice cream, since you need to cook the mixture anyway, but any milk or half-and-half (no need to heat heavy cream, yogurt or sour cream) that goes into Philadelphia style ice cream will create much smoother ice cream after it has been scalded. The second thing you should do with your ice cream mixture is to "age" it in the refrigerator for at least four hours, but up to 24 hours. A mixture that has been aged will result in ice cream with a smooth and full-bodied texture.

Long grain rice (basmati)	2 cups
Milk	2 cups
Cream beaten smooth	1/2 cup
Sugar	1 tsp.
Salt	to taste
Cumin seeds	½ tsp
Cloves	3
Cinnamon	1
Cardamoms	3
Bay leaf	1
Banaspati Ghee	2 tbsp.
Canned chopped mixed fruit (drained)	1 cup
Edible rose petals	2-3
Method: Wash the rice thoroughly and soak it for 15-20 minutes. In a bowl, mix milk, cream, sugar and salt. Drain rice, keep aside. Heat Banaspati Ghee in a heavy pan. Add cumin seeds, cinnamon, bay leaf, cardamoms, cloves and allow to splutter. Add the rice and fry in ghee for 2 minutes. Pour in the milk - cream mixture. Add ½ cup water and bring to a boil. When one boil is reached, cover and simmer till cooked. Each grain should be cooked, but separate. Mix in the drained fruit very gently. Garnish by sprinkling finely broken rose petals. Serve hot with a spicy curry or mixed dry Dahl.

Mutton kidneys	12 (each cut into half)
Red chilies	½ tsp (coarsely ground)
Black pepper	½ tsp (ground)
Ginger and garlic paste	1 tbsp
Salt	to taste
Fresh coriander	1 bunch (finely chopped)
Lemon	2
Cooking Oil	½ cup
Method: Rinse the kidneys thoroughly with salt and garlic water. Heat oil in a frying pan until it is very hot, then add kidneys, ginger and garlic paste and salt to it. Quickly cover the frying pan because the kidneys will immediately splutter. When the water has evaporated add all the spices and stir until it gives off aroma (this indicates that the spices have been roasted). Squeeze lemon juice on it, cook for a minute. Remove from heat and serve.