Awadhi Recipes/Indian Keema Recipe

Ingredients:

• 1 lb Minced Meat
• 1 tsp Turmeric Powder
• 1 cup White Cabbage (chopped)
• 1 cup Carrots (chopped)
• 1 cup Celery Leaves (chopped)
• 3 Onions (chopped)
• Few Green Chilies
• 2 tsp Ginger (grated)
• 1/2 tsp Garlic (grated)
• 3 tbsp Vegetable Oil

How to make Indian Keema:

•Heat oil and fry the meat until it is well done. Keep it separate.
•Add all the ingredients except celery leaves.
•Mix properly and cook it uncovered in a preheated oven for about 45 minutes.
•Remove from the oven.
•Keeema is ready.
•Serve it garnished with coriander leaves.

Samosa Recipe

Ingredients:

• 1 Cup all purpose flour
• 2 tsp Butter
• 1/2 Cup chopped onions
• 1 Cup boiled, peeled and chopped potatoes
• 1/2 Cup peas
• 1 Green chilli
• 1/2 tsp Ginger
• 1/4 Cup chopped cilantro leaves
• 1/2 tsp Red chilli powder
• 1/4 tsp Baking soda
• Salt to taste
• Oil for deep frying

How to make Samosa:

•Boil, peel and chop the potatoes.
•Make a liquid of water and all purpose flour in a bowl.
•Take two tablespoons of oil in a pan and heat it.
•Add onions and chopped green chilli to it.
•Add peas to it after frying for two minutes.
•Cook for 3-4 minutes and add ground ginger, salt, red chilli powder and chopped potatoes at last.
•Mix above ingredients well after turning off the heat.
•Mix up all purpose flour, salt, baking soda and butter and make strong dough.
•Make small balls of the dough and roll into thin circles of 5-6 inches.
•Cut into half with the help of knife.
•Smear liquid of all purpose flour and water on the sides and shape into cones.
•Fill the cooked potato mix in the cones and close the sides.
•Now heat the oil in a frying pan and when it is hot enough, put the samosas in it.
•Fry them on medium heat till they turn golden brown.
•Samosas are ready.
•Serve them with chutney.

Duck Pancakes Recipe

Ingredients:

• 4 Duck Breasts (skinless)
• 1 Bunch Spring Onions (sliced)
• 1/2 Seedless Cucumber
• 2 tbsp Sesame Oil
• 100 ml Hoisin Sauce (a Chinese dipping sauce)
• Freshly Ground Black Pepper
• 10 Chinese Pancakes
• 1/2 tsp Chinese Five Spice

How to make Duck Pancakes:

•Toss the cut duck in the Chinese five spice and pepper.
•Add the duck in the heated sesame oil in a frying pan and stir-fry until cooked through.
•Then add the hoisin sauce. Cook it for about 1 minute.
•Place the duck to a warmed dish.
•Arrange the cucumber and spring onions in a bowl, and then unwrap the warmed pancakes.
•If desired top it with some duck, cucumber and spring onions, then rolled up to resemble the Chinese classic.

Frozen Paneer Masala Recipe

Ingredients:

• 1 pkg Frozen fried paneer
• 2 tsp Ginger-garlic paste
• 1 Onion (chopped)
• 4 tsp Coriander Powder
• 1 tsp Salt
• 2 tbsp Oil
• Coriander leaves (chopped)
• 4 tsp Masala powder
• 2 tsp Chilly powder
• 1 Tomato (chopped)

How to make Frozen Paneer Masala:

•Defrost the frozen fried paneer in a microwave. Keep it aside.
•Now add oil in a pan and heat it.
•Add garlic paste and ginger and stir, till it turns into brown.
•Now add onions and stir, till onions become translucent.
•Mix masala powder and coriander powder and stir.
•Then tomato pieces with chilly powder and stir well.
•Pour a little water, add salt and stir, till masala blends well in water.
•Add paneer, cover the pan and cook on a medium flame for some time.
•Now garnish it with coriander leaves and serve.

Green Peas Paratha Recipe

Ingredients:

• 2 cups Boiled Green Peas
• 3 cups Whole Meal Flour
• 1 tsp Cumin Seeds
• 5 Green chillies
• 3 tbsp Ghee
• 1/2 tsp Salt
• Ghee for frying
• Water as required

How to make Green Peas Paratha:

•Grind the boiled green peas.
•Put a little ghee in a vessel and heat it to fry the cumin seeds.
•Now add green chillies and fry for a minute and then add the crushed peas and salt.
•Again cook the mixture for 1 minute and keep aside to cool.
•Sieve the flour and add ghee to it.
•Make the dough by adding sufficient water.
•Knead the dough properly and roll out 10-12 pieces.
•Take a piece and flatten it.
•Put 1 tbsp of stuffing mixture in the center.
•Draw up the edges towards the center to cover the mixture properly.
•Again flatten it on a floured board to give the shape of a roti.
•Put the paratha on a preheated skillet.
•Turn after cooking for 1-2 minute.
•After a minute apply ghee around the edges and turn again.
•Fry till the brownish color appears on both sides.
•Green peas paratha is ready. Serve it with curd or pickle.

Gulab Jamun Recipe

Ingredients:

• 1 cup All Purpose Flour
• 2 pinch Soda Powder
• 100 gms Ghee
• 3/4 Liter Milk
• 6 Cardamoms (crushed)
• 1 tbsp Sugar
• 1 tsp Rose Essence
• 2 Pinch Saffron

For Syrup:

• 3 cups Sugar
• 3 cups Water

How to make Gulab Jamun:

•Boil the milk till it reduces to half cup.
•Cool and add soda powder and 1tbsp sugar.
•Mix properly and make it smooth.
•Slowly add flour and prepare a fine dough. Leave it for an hour.
•Apply little ghee on the palms.
•Make small balls from the prepared mixture.
•Pour ghee in a pan and heat. Fry the balls in ghee on a low flame.
•Boil water with equal amount of sugar. Also add cardamom and saffron.
•Filter and add rose essence to it.
•Put the fried balls in this solution.
•Remove after 3-4 hours.
•Gulab Jamun is ready to serve.

Kathi Kebab Recipe

Ingredients:

• 450 gms Lamb (chopped into square pieces)

Paste of:

• 1 tsp Cumin Powder
• 1 tsp Chilli Powder
• 1/2 tsp Lemon Juice
• 1-1/2 tsp Coriander Powder
• 5 Garlic Flakes
• 1/2 tsp Pepper
• 1/2 tsp Ginger Powder
• 1 tbsp Cooking Oil
• Salt to taste

How to make Kathi Kebab:

•Rub the ground paste all over the surface and marinate for about 4 to 5 hours.
•Smear the lamb pieces with little oil and put it through skewer.
•Grill the pieces on a hot oven.
•Keep turning them occasionally.
•Brush more oil if necessary.
•Kathi Kabab is ready to serve.

Khaja Recipe

Ingredients:

• 1-1/2 cup All Purpose Flour
• 1 tbsp Ghee
• 1/2 cup Jaggery
• 1/4 tbsp Cardamom Powder

How to make Khaja:

•Heat 1 cup water and dissolve jaggery in it.
•Strain the solution and cool it.
•Add ghee and cardamom powder in the flour.
•Knead this mixture with jaggery water.
•Make the dough stiff. Divide it into 25 parts.
•Roll out 4'' rounds from these parts.
•Leave aside to make them a bit dry.
•Fry in hot ghee until color turns golden brown.
•Remove and cool till the khajas becomes crispy
. •Khaja is ready to serve.

Kurmura Ladoo Recipe

Ingredients:

• 1/2 Cup roasted peanuts
• 1/2 lb Puffed rice
• 1/2 lb Jaggery
• 1/2 Cup dry coconut flakes
• Few cardamoms

How to make Kurmura Ladoo:

•Take jaggery and water in a cooking pan. Boil till thick syrup is formed.
•To check the consistency, add few drops of the syrup into water. It should solidify immediately.
•Now add roasted peanuts, rice, cardamom powder and dry coconut flakes.
•Stir the ingredients. Allow the mixture to cool for few minutes.
•Smear your palms with little ghee.
•Roll out balls from the mixture.

Malai Kofta Recipe

Ingredients:

For Kofta:

• 2-1/2 Cup Mashed Cheese
• 4 tbsp Gram flour
• Oil for frying
• 2-3 tbsp Lemon juice
• Salt to taste

For Gravy:

• 3 tsp Oil
• 1 tsp Turmeric Powder
• 2 tsp Coriander Powder
• 2 Green chilli
• 400 ml Milk
• 1 Onion (finely chopped)
• 2 Tomatoes (finely chopped)
• Salt to taste

How to make Malai Kofta:

•Make a soft dough by kneading the cheese.
•Roll out small balls of equal size and wrap each of them in gram flour.
•Heat oil in a frying pan. Fry the cheese balls until they turn golden brown.
•Take a kadhai with sufficient oil and fry the onions until they become pink.
•Add turmeric powder, coriander powder and green chillies to it.
•Add tomatoes and fry them well till the mixture gets separated from oil.
•Now pour the milk and allow it to boil. Keep stirring periodically.
•Boil for about 5 to 7 minutes and add fried balls.
•Allow boiling for another two minutes.
•Malai Kofta is ready. Serve hot with chapati.

Methi Parathas Recipe

Ingredients:

• 2 cups Whole-Wheat Flour
• 1 tsp Fennel Seeds (roasted and crushed)
• Salt to taste
• 2 tbsp Fenugreek Leaves (chopped )
• 2 tbsp Ghee or oil

How to make Methi Parathas:


•Mix all the ingredients in a bowl.
•Make soft and pliable dough using warm water.
•Knead the dough well.
•Leave it for about 10 minutes.
•Fold in the chopped fenugreek leaves.
•Divide the dough into equal parts.
•Roll out flat parathas from each portion.
•Heat a griddle and cook the parathas.
•Apply ghee on both sides.
•Methi Parathas are ready to serve.

Mushroom Biryani Recipe

Ingredients:

• 900 gms Mushroom
• 2 Onions (thinly sliced)
• 4 cup Basmati Rice
• 1 Lemon
• 3/4 cups Oil/ghee
• 2 tsp Soya Sauce
• 7 Cloves garlic
• 4 Green chillies(chopped)
• 3 tsp Ginger (chopped)
• 3 Cinnamon
• 3 Cardamoms
• 3 Cloves
• 3 Tomatoes (chopped)
• 1-1/2 tsp Chilly Powder
• 3 tsp Coriander Powder
• Mint leaves
• Salt to taste

How to make Mushroom Biryani:

•Clean, wash and soak the rice for 1 hour in enough water taken in a pot.
•After due time, drain the water from pot.
•Heat ghee in a pressure pan and saute soaked cleaned rice. Remove.
•Trim mushrooms into big pieces and keep it aside.
•Grind cardamom, cloves, ginger, cinnamon, garlic into a paste.
•In a pressure Cooker, heat the oil and ghee, fry ground masala and the onion till it turns golden brown.
•Then add all other ingredients, mushrooms and stir for 10 minutes.
•Add 7 cups water and let it boil, add the soaked rice and stir till the rice level and the water level equals, pressure cook in low flame for 15 minutes

Naan Recipe

Ingredients:

• 2 cups All Purpose Flour
• 1 tsp Superfine sugar
• 1 tsp Dry yeast
• 1 tsp Salt
• 1 tsp Ghee
• Water as per requirement

How to make Naan:

•Take the yeast and dissolve it water taken in a bowl.
•Cover the mixture and leave it aside for 10 minutes.
•Now take the all purpose flour in a shallow tray and make a depression in the center.
•Add yeast, ghee, sugar and salt. Mix them properly.
•Add some more water if it is required.
•Put the mixture on a floured surface and make dough. Knead it well for 5-7 minutes.
•Keep it in a warm place for 1 hour and cover it so that it can rise.
•After due time period, make small balls out of the dough.
•Flatten each ball to make ovals of about 1 cm thickness.
•Put these ovals on a smeared heavy-duty aluminum foil.
•Grill it under a preheated broiler till golden brown color appears.
•Repeat the procedure with rest of the balls.
•Naans are ready to serve.

Vegetable Biryani Recipe

Ingredients:

• 1-1/2 cups Uncooked Rice
• 2 pinches Saffron (dissolved in a little water)
• 2 Onions (sliced)
• 2 tbsp Cashew nuts (broken into pieces)
• 2 tbsp Raisins
• 3 Tomatoes (finely chopped)
• 2 Capsicums (sliced)
• 2 cups (mixed boiled vegetables i.e. chopped cauliflower, carrots, potatoes, green peas)
• 1 tbsp Coriander Leaves (chopped)
• A little Milk
• 4 tbsp Ghee
• Salt to taste

To be ground into a paste:

• 6 Garlic Cloves
• 25 mm piece of Ginger
• 3 Cardamoms
• 4 Green Chilies
• 3 Cloves
• 1 tbsp Poppy Seeds
• 2 sticks Cinnamon
• 1/2 tsp Turmeric Powder
• 1/2 tsp Chilly Powder
• 2 Onions
• 6 Mint leaves

How to make Vegetable Biryani:

•Boil the rice in a vessel containing adequate water, cook and drain excess water.
•Add the saffron liquid and salt to the cooked rice. Mix well.
•Heat the ghee and add the onions.Fry until brown.
•Remove the onions and in the same ghee, add the cashewnuts and raisins.
•Fry for a few seconds. Remove and keep aside for garnishing.
•Add the prepared paste and fry for 3 to 4 minutes.
•Add the tomatoes and capsicum and fry again for 2 to 3 minutes.
•Add the boiled vegetables and coriander and cook for a while.
•Put 2 tablespoons of ghee at the bottom of a baking bowl.
•Make layers of the rice and vegetables, beginning and ending with rice.
•Sprinkle a little milk on top.
•Cover and bake in a hot oven at 200 degree C for 15 to 20 minutes.
•Garnish with fried onions, cashew nuts and raisins and serve hot.

Chicken Korma Recipe

Ingredients:

• 4 Boneless chicken breasts (cut into pieces)
• 1 Large Onion (chopped)
• 2 tsp Tomato puree
• 1 tsp Ground Coriander
• 200 ml Whipping Cream
• Salt and Freshly Ground Black Pepper
• 1/2 tsp Turmeric Powder
• 4 cm piece of Fresh Ginger (grated)
• 4 Cardamom Pods (crushed)
• 3 Garlic Cloves (crushed)
• 50 gms Flaked Almonds (roasted)
• 1-1/2 tsp Ground Cumin
• 75 gms Ground Almonds
• 1/4 tsp Ground allspice
• 4 Whole Cloves
• 1 tsp Mild Chilli Pepper
• 2 tbsp Vegetable Oil
• 250 ml Chicken Stock

How to make Chicken Korma:

•Fry the onion, cloves and cardamom pods in a frying pan until the onion begins to soften.
•Mix the garlic, chicken and ginger; stir-fry for 4 minutes, then add all the remaining spices.
•Stir, allowing them to permeate their flavor into the chicken.
•Add the ground almonds, tomato puree, stock and cream and cook until reduced to the consistency of thick cream.
•Then layer over the roasted almonds and serve with naan bread.

South Indian Recipes/Mutton Pepper Fry Recipe

Ingredients:

• 1/2 kg Mutton
• 2 tbsp Chilly powder
• 1 tsp Garam masala powder
• 1 Sprig curry leaves
• 1 tsp Turmeric powder
• 6 Green chillies
• 1 tbsp Ginger
• 1 tsp Mustard seeds
• 1 tbsp Pepper
• 1 tbsp Ginger-garlic paste
• Salt to taste
• 1 Cup shallots
• 2 tbsp Coriander powder
• 1/4 Cup coconut oil

How to make Mutton Pepper Fry:

•Wash and cut the mutton into small pieces.
•Cook it in a pressure cooker along with ginger-garlic paste, turmeric, chilly powder, coriander powder, and salt.
•Heat coconut oil in a pan, add mustard seeds and allow spluttering.
•Add shallots, ginger, and green chillies.
•Fry till the mixture turns golden brown.
•Now add cooked mutton.
•Cook again till it gets roasted.
•Mix garam masala and pepper.
•Saute again for about 2 minutes.
•Mutton Pepper Fry is ready to serve.
•Garnish it with curry leaves.

Lemon Rice Recipe

Ingredients:

• 2 cups Rice
• 2 to 4 (depending on the juice) Lemons
• 2 tbsp Peanuts
• 1 tsp Turmeric
• 2 tbsp Chana dal
• 1 tbsp Urad dal
• 10 Red chilies
• 5 to 7 Green chilies
• 2 tbsp Mustard seeds
• 1 tsp Jeera
• 1 small bunch of Curry leaves
• 1/2 cup Oil
• Salt

How to make Lemon Rice:

•Cook rice and keep it aside.
•Add to the rice (not very hot) little oil, turmeric, salt and mix it well.
•Now squeeze lemon juice and add it (according to taste) to rice and mix well.
•Heat oil in a pan, add chana dal, green chilies, urad dal, peanuts, red chilies, curry leaves, mustard and jeera to fry.
•When the ingredients turn brown and mustard starts to splutter, add this to the above prepared rice.
•Now your Lemon Rice is ready.

Indian Dalcha Recipe

Ingredients:

• 350 gm Toor dal
• 150 gm Channa dal
• 2 tbsp Chopped raw cashews
• 2 tbsp Chopped blanched almonds
• 1 tbsp Whole coriander seeds
• 1 tsp Whole cumin seeds
• 4-5 Garlic cloves, peeled and chopped
• 3 Inches piece fresh ginger, peeled and chopped
• 1/4 tsp Fennel seeds
• 1/2 tsp Ground turmeric
• 3-4 tbsp Peanut oil or ghee
• 1 Medium cinnamon stick
• 6 Whole green cardamom pods, lightly crushed
• 1 Large aubergine, peeled and cut into 1 1/2-inch chunks
• 5 Ounces red onions, peeled and thinly sliced
• 1 Ounce fresh mint, chopped
• 10 Ounces potatoes, peeled and cut into 1 1/2-inch chunks
• 1 Medium tomato, coarsely chopped
• 2-3 tbsp Thick tamarind paste
• 1 to3 Fresh hot green chili pepper, cut into diagonal slices
• 8 Ounces coconut milk
• 1-2 tbsp Ghee for garnishing
• 6 Whole cloves
• 1-2 tsp Salt
• Water as required

How to make Indian Dalcha:


•Soak cashews and almonds in 4 oz water overnight or for about four hours.
•Blend them and liquid in an electric blender till smooth.
•Transfer it into a bowl and keep aside.
•Rinse the blender container with water before blending the ginger and garlic with two tbsp water till smooth, keep aside.
•Grind the coriander, cumin and fennel seeds, keep aside.
•Combine both the dals in a bowl and wash in several changes of water.
•Drain and put in a big lidded pan with 7 cups water and bring it to a boil.
•With a slotted spoon skim off any scum that rises to the surface and add turmeric, keep stirring.
•Partially cover the pan with its lid, and then decrease the heat to low.
•Simmer gently for about 30 to 40 minutes till the dal is tender then remove it from the heat and set aside.
•Now heat the oil or ghee in a big, preferably non-stick, lidded pan.
•When hot add cinnamon, cardamom pods and cloves.
•Stir once then add the sliced onion, and fry for about 4to 5 minutes till the onion softens and begins to brown.
•Add mint and stir once before adding the aubergine and potato.
•Stir for about 2 minutes.
•Now add the garlic-ginger paste and cook, for a minute, keep stirring.
•Add cooked dal, coconut milk, 2 cups water, and salt to taste.
•Simmer gently, partially covered with the lid, for about 30 minutes.
•Finally, stir in the nut paste, tamarind paste, tomato, and chillies.
•Simmer gently, uncovered, for about 10 minutes.
•Consistency should be quite thick and add a little water it is too thick.
•Melt ghee and pour over the top of the curry before serving.

Idli Recipe

Ingredients:

• 1/2 cup Raw Rice
• 2 cups Water
• 1/2 Urad Dal
• Salt to taste
• 1 tbsp Oil for greasing

How to make Idli:

•Soak urad dal and rice separately in water, for about 5 hours.
•After due time, grind the soaked ingredients in a mixer to make a smooth paste.
•Now leave the paste aside, for about 8 hours.
•Afterward add salt to the paste. Mix well.
•Pour the mixture gradually into the greased cavities of an Idli Stand.
•Expose Idli Stand to steam for a few minutes in a cooker or closed vessel.
•Then, carefully take out the stand and remove the the idlis, using a spoon.
•Repeat the procedure for the remaining mixture.
•Idlis are ready. Serve them in pairs with coconut chutney and sambhar.

Fish Curry with Coconut Recipe

Ingredients:

• 10-12 pieces Fish (clean and cut)
• 1 Cup Fresh Coconut
• 6 Shallots
• 1 tsp Ginger root
• 4 Green chilies
• 1 tsp Turmeric powder
• 8 Fenugreek seeds
• 1 tsp Chili powder
• 1 Sprig Curry leaves
• 5 Kudampuli
• 1/2 Medium tomato chopped
• Salt to taste
• 1 tbsp Oil

How to make Fish Curry with Coconut:

•Heat oil in a Kadai and fry shallots and ginger.
•Add fish pieces to it and fry for few minutes.
•Then add ground paste of coconut, green chilies, and cut tomatoes and salt.
•Add water as needed. Let it boil at high temperature.
•When the fish gets cooked and curry boils up add soaked Kudampuli.
•Then lower the flame add curry leaves and allow the fish to get flavor of all the ingredients.
•Fish Curry with Coconut is ready.

Chilli Gobhi Recipe

Ingredients:

• 1 Cauliflower (pieces)
• 3 Onions
• 3 Green chillies
• 1 Cup gram flour
• 1 tsp Red Chilli powder
• Fresh coriander leaves
• Salt to taste
• Oil for frying

How to make Chilli Gobhi:

•Cut cauliflower into pieces.
•Chop the onions and green chillies.
•Mix flour, red chili powder and salt.
•Prepare batter of thick consistency.
•Dip cauliflower pieces in the batter.
•Deep fry the cauliflower pieces in oil.
•Heat the oil.
•Add chopped onions and green chillies till it turns golden brown.
•Add fried cauliflower and saute for few minutes.
•Adorn with fresh coriander leaves.

Chettinad Chicken Recipe

Ingredients:

• 1 kg Chicken (washed and chopped into fine pieces)
• 3/4 inch Ginger
• 2 tsp Ginger-Garlic paste
• 1½ tsp Black Peppercorns
• 1½ tsp White Poppy seeds
• 2 tsp Coriander Powder
• 1 tsp Cumin Seeds (Jeera)
• 2 twigs of Curry Leaves
• 1 tsp Turmeric Powder
• 4 Onions (medium-sized)
• 2 tsp Fennel Seeds (Saunf)
• ¾ cup Tomatoes (chopped)
• 4 Green Chilies
• Salt to taste

How to make Chettinad Chicken:

•Smear the chicken pieces with turmeric powder and salt.
•Now heat the oil in a large pan.
•Add cumin seeds, fennel seeds, black peppercorns, poppy seeds, green chilies, and curry leaves to it.
•Sauté and take out the spices. Keep it aside.
•Now add finely chopped onions and ginger-garlic paste in the remaining oil.
•Fry till the onions turn golden brown.
•Now tomato, coriander powder, sauted spices and chicken to the above.
•Add salt according to taste and fry the mixture for another 5 minutes.
•Put the lid and let the chicken cook for about half an hour.
•The gravy would turn almost dry.
•Occasionally add little water, if required.
•When the chicken becomes tender, put off the flame.
•Chettinad Chicken is ready to serve.

Carrot Rice Recipe

Ingredients:

• 1 Cup basmati rice, cooked
• 1 Cup fresh carrot, grated
• 1 Onion
• 2 Green chilies
• 1/2 Cup boiled peas
• 1 tbsp Urad daal
• 1 tbsp Cashew nuts
• 1 tsp Mustard seeds
• Salt to taste
• 1/2 tsp Turmeric powder
• 1/2 tsp Red chili powder
• 4 tsp Lemon juice
• Coriander leaves, for garnish
• Oil, for cooking

How to make Carrot Rice:

•Heat one tbsp oil in a shallow pan and add mustard seeds.
•When they splutter, add urad daal and cashew nuts.
•When the cashew nuts are brown, add chopped onion and green chilies.
•Fry till the onions are golden.
•Add turmeric, salt and red chili powder. Fry for a minute.
•Mix in the grated carrots and sprinkle little water.
•Keep the pan covered, on a low flame, till the carrots are done.
•Add boiled peas.
•Mix in the rice.
•Add lemon juice.
•Garnish with finely cut coriander leaves.
•Carrot Rice is ready.

Beetroot Pachadi Recipe

Ingredients:

• 2 Cups grated beetroot
• 1-1/2 tsp Grated ginger
• 1 Finely chopped onion
• 3/4 tsp Mustard seeds
• 1 Sprig curry leaves
• 2 Green chillies, split
• 2 Cups curd
• 1-2 tbsp Oil
• Salt to taste

How to make Beetroot Pachadi:

•Heat oil in a pan over medium heat.
•Fry the mustard seeds.
•Add onion and fry until it turns brown.
•Mix green chillies and keep stirring.
•Add the grated beetroot, curry leaves, ginger, and salt to taste.
•Simmer it until the beetroot is cooked properly.
•Add curd to the mixture when cool.
•Beetroot Pachadi is ready.

Beans Poriyal Recipe

Ingredients:

• 1/2 Kg Carrots
• 1/2 Kg Beans
• 2 Onions (medium)
• 1 tsp Coconut oil
• 1 tsp Mustard seeds
• 1 tsp Red chilli powder
• 1 tsp Turmeric powder
• Few curry leaves

How to make Beans Poriyal:

•Wash carrots and beans properly.
•Cut them into small pieces.
•Cut onion into slices
•Add chilli powder, turmeric powder, onion slices and salt.
•Pour some water and cook the mixture till vegetables are cooked.
•Heat the oil.
•Put mustard seeds and curry leaves.
•Saute it well.
•Pour it over the cooked vegetables.
•Beans Poriyal is ready.

Baby Corn Pakoda Recipe

Ingredients:

• 10 Baby corns
• 5 tbsp Corn flour
• 5 tbsp Maida
• 4 Green chillies
• 6 Garlic pods
• 1 Inch piece ginger
• 1 tbsp Coriander leaves, chopped
• Oil for frying
• Salt to taste
• Water as required

How to make Baby Corn Pakoda:


•Cut the baby corns lengthways into two, set aside.
•Grind together the green chillies, garlic and ginger to make a fine paste.
•Combine maida, cornflour, salt, masala paste, coriander and water to form a soft batter. •Take a skillet and heat oil in it.
•Dip each baby corn in the batter and fry until crisp and golden.
•Baby Corn Pakodas are ready to serve.

Aloo Bonda Recipe

Ingredients:

• 4 Potatoes
• 2 Cups besan
• 2 Green chilies
• 1/2 tsp Turmeric powder
• 1/2 tsp Red chilli powder
• 1/4 tsp Garam masala
• 2 Cups oil

How to make Aloo Bonda:

•Boil the potatoes and mash it properly.
•Add red chili powder, garam masala, chopped green chilies to mashed aloo.
•Make ball of mashed aloo mixture.
•Add water to besan and make a batter of medium consistency.
•Now add turmeric powder and salt to batter.
•Dip each ball in the batter.
•Fry it till it turns golden brown.
•Serve hot with tomato ketchup.

Ada Pradhaman Recipe

Ingredients:

• 1/2 Cup ada
• 4 Green cardamoms
• 1 tbsp Sugar
• 1/4 Cup pure ghee
• 12 Cashewnuts
• 2 tbsp Kishmish
• 1-1/2 Cups coconut (scraped)
• 1 Cup palm jaggery

How to make Ada Pradhaman:

•Heat 2 tbsp ghee and fry ada.
•Grind cardamoms and sugar together to a fine powder, and place aside.
•Heat 2 tbsp ghee and saute the cashewnuts and kishmish until light brown.
•Immerse coconut in one cup hot water, grind and extract thick milk.
•Repeat the process, make a second extract and set aside.
•Crush jaggery to a fine powder, keep it aside.
•Bring ada to a boil in one cup water and the second extract of coconut milk.
•Ada should remain smooth but hold its shape.
•Add jaggery with it and continue cooking until it thickens.
•Heat the remaining ghee and add this to the pradhaman.
•Mix the first extract of coconut milk and the fried dry fruits with it, stir well and heat thoroughly.
•Sprinkle with the cardamom powder

Achappam Recipe

Ingredients:

• 1/2 kg Fine raw rice flour
• 2 Eggs
• 2 Cups grated coconut
• 2 tbsp Sugar
• 1/2 tsp Vanilla essence
• 2 tsp Sesame seeds
• 1 Pinch salt
• Oil to fry

How to make Achappam:


•Place the flour in a big mixing bowl.
•Now extract milk from the coconut and add it to the flour.
•Beat eggs in a bowl, one at a time till firm.
•Combine the beaten eggs to the flour mixture along with the sugar, sesame seeds, essence and salt, mix well.
•Take a wok and heat oil in it.
•Place the achappam mould in the very hot oil for a minute.
•Dip three-fourth of the mould into the batter and then, put it in the hot oil.
•The achappam will fall into the oil from the mould and turn it carefully to fry on the other side.
•Once fried, remove it from the flame and drain the excess oil on clean paper towels.

INDIAN RECIPES/URAD DAL LADDU RECIPE

Ingredients:

• 200 gm Urad dal
• 200 gm Sugar
• 200 gm Jaggery
• 10 gm Cardamom powder
• 20 ml Ghee

How to make Urad Dal Laddu:

•Soak urad dal in water overnight.
•Drain the water and fry the dal in ghee melted in a heated pan.
•Stirring continuously make a paste and keep aside.
•In a separate pan, mix together sugar and jaggery.
•Heat it to make syrup of two-string consistency.
•Now, add the urad dal paste. Mix well.
•Add cardamom powder.
•Grease the palms and make small round balls.
•Urad Dal Laddu is ready.

DAL FRY RECIPE

Ingredients:

• 1 cup Toovar Dal
• 3/4 cup Onions (chopped)
• 2-1/2 cups Water
• 1/2 tsp Turmeric powder
• 3 tbsp Oil
• 1 tsp Garlic (chopped)
• 1 tsp Ginger (chopped)
• 1 cup Tomatoes (chopped)
• 1 tsp Green Chillies (chopped)
• 1/2 tsp Cumin seeds
• 1 tsp Chilli powder
• 1/4 tsp Turmeric powder
• 1/4 cup Coriander Leaves (chopped)
• Salt to taste

How to make Dal Fry:

•Take the dal and wash it properly.
•Soak it in about 2-1/2 cups of water for half an hour.
•Pressure-cook the dal until it is done.
•Take oil in a frying pan and heat it.
•Now add chopped garlic, ginger, onion, cumin seeds and green chillies.
•Fry the mixture on medium flame for 3 to 4 mintues. Stir the mixture periodically.
•Put chopped tomatoes, turmeric powder, chilli powder and salt and fry again on a high flame for about 3 minutes.
•Pour this mixture into cooked dal and mix thoroughly.
•Dal fry is ready.
•Serve it garnished with chopped coriander leaves.

MOONG DAL RECIPE

Ingredients:

• 1/2 cup Moong Dal
• 1 cup Water
• 2 Tomatoes (chopped)
• 1 Onion (chopped)
• Coriander leaves to garnish
• 1 Ginger Flake (chopped)
• 4 Green Chillies (chopped)
• 1 tbsp Jeera
• 3 tbsp Ghee
• Salt to taste

How to make Moong Dal:

•Wash dal properly and pressure cook it in water.
•Add more water, if necessary, to prevent drying out.
•Remove the cooker from the flame after 2 whistles.
•Heat the ghee in a frying pan and add jeera.
•Fry it for a minute on medium heat.
•Mix green chillies and ginger. Fry again for about 2 minutes.
•Add onions now and fry them till they turn light brown.
•Now add tomatoes and fry for about 10 minutes.
•Put salt and coriander leaves.
•Mix well and fry for a minute.
•Mix the prepared gravy into cooked dal.
•Put it in pressure cooker and cook again for 1 whistle.
•Moong dal is ready.
•Serve with chapatis or plain rice.

KALI DAL RECIPE

Ingredients:

• 1 cup Sabut Urad Dal
• 7-8 twigs Coriander Leaves (chopped)
• 9-10 pods Garlic (chopped)
• 3'-4' piece Ginger (chopped)
• 10 Tomatoes (chopped)
• 4-5 Onions (chopped)
• 2 Green Chilies (slit)
• 1/2 tsp Red Chili Powder
• 1/2 tsp Garam Masala
• 2 tsp Dhaniya Powder
• 1tsp Cumin Seeds
• 8 cups Water
• Oil for tadka

How to make Kali Dal:

•Soak the dal over night or atleast for 2 hours.
•Now pressure cook dal along with water, salt, garlic, ginger, tomatoes and onions until cooked.
•Heat oil or ghee in a pan and add cumin seeds, green chilies, and other spices to it.
•Now add the dal to the above and simmer for about 10-15 minutes. Add water if required.
•Garnish the dal with coriander leaves.
•Kali Dal is ready to savor. Serve hot with rice, naan or chapattis.

DAL MAKHANI RECIPE

Ingredients:

• 1 cup Whole Urad Daal
• 1 Onion (finely chopped)
• 3 Green chilies (finely chopped)
• 1 tbsp Red Kidney Beans
• A few Coriander Leaves (chopped)
• 4-5 flakes Garlic Paste
• 1 tsp Cumin Seeds
• 1/2 tsp Turmeric Powder
• 1 Tomato (finely chopped)
• 1/2 cup Stirred Curd
• 1/2 cup Fresh Stirred Cream
• 2 tbsp Butter
• 1 inch Ginger Piece (chopped)
• 1/2 tsp Coriander Powder
• 1/2 tsp Garam Masala
• Red Chili Powder to taste
• Salt to taste

How to make Dal Makhani:

•Soak kidney beans overnight in water.
•Put urad daal and kidney beans with water and a little salt in a pressure cooker and cook for about 25 minutes.
•Mash the mixture and again cook for 15-20 minutes.
•Add cream and curd to the daal.
•Heat oil in a kadhai.
•Saute cumin seeds and add garlic paste.
•Fry the paste till light brown.
•Add onions and saute till golden brown.
•Add tomatoes, ginger, and green chilies.
•Fry till tomatoes turn soft.
•Now add turmeric powder, coriander powder, chili powder, and salt.
•Fry for a few minutes.
•Reduce the flame to medium. Add daal and stir.
•Remove from the flame as soon as it begins to boil.
•Add garam masala powder.
•Garnish with chopped coriander leaves and add a dash of butter.
•Serve with naan or hot rice.

MASOOR DAL RECIPE

Ingredients:

• 1 cup Masoor Dal
• 1 small Onion (sliced)
• 1 Inch piece of Ginger
• 1/4 tsp Turmeric Powder
• 2 tbsp Vegetable oil
• 2 Garlic Cloves
• 1 tsp Cumin Seed
• 1/2 tsp Salt
• 3-1/2 cups Water

How to make Masoor Dal:

•Wash the dal properly and transfer it into a pressure cooker.
•Add water, salt, turmeric, ginger and garlic and cook till the second whistle.
•Release the pressure of cooker.
•Take oil in a frying pan and heat it. Add cumin and fry till it turns light brown.
•Now add onions and keep on stirring until onions become golden brown.
•Pour the fried masala into the cooked dal and heat on a low flame. Heat till the dal thickens slightly.
•Masoor Dal is ready.

CHANA DAL RECIPE

Ingredients:

• 2 cups Chana Dal
• 4 cups Water
• 1/2 tsp Chilly Powder
• Turmeric Powder
• 10-12 Garlic flakes (minced)
• 2 Onions (chopped)
• 2 Tomatoes
• 6-7 tsp Ghee
• Garam Masala
• 1/2 tsp Cumin Seeds
• 1 Green Chilly (chopped)
• Coriander Leaves
• Salt to taste

How to make Chana Dal:

•Wash Chana dal properly with water. Transfer it in a pressure cooker.
•Add 3-1/2 bowl water, salt, a pinch chilly powder and turmeric powder.
•After 4th whistle, remove and do not release the pressure
•Heat ghee in a frying pan and add chopped onions and garlic. Fry until onions turn light brown.
•Add cumin and crushed tomatoes. Cook again till tomatoes are well done.
•Now add chilly powder, green chilly and turmeric. Mix well.
•Transfer this masala into cooker and add little water. Water should be boiled.
•Remove the cooker after one whistle and add Garam masala and coriander leaves.
•Chana dal is ready.

SHAHI PANEER RECIPE

Ingredients:

• 200 gms Cheese (cut into small pieces)
• 2 Onions (chopped)
• 3-4 Pieces garlic (chopped)
• 2 Green chillies (chopped)
• 1 Inch ginger (chopped)
• 3/4 tsp Turmeric Powder
• 1 tsp Garam masala powder
• 3-4 tbsp Cream
• 1/4 Cup Dry Fruits
• 1/2 tsp White pepper powder
• 1 tsp Red chilli powder
• 8-10 tbsp Vegetable oil
• 1/2 Cup milk
• Salt to taste

How to make Shahi Paneer:

•Pour oil in a frying pan.
•Fry the paneer cubes on a medium flame until light brown.
•Occasionally turn the cubes while frying.
•Take the cubes out of the pan.
•Now saute dry fruits in the remaining oil.
•Make a fine paste by grinding onion, garlic, ginger and green chilli in a blender.
•Fry this mixture in the remaining oil. Fry till it turns golden brown.
•Add white pepper, turmeric powder, red chilli powder, garam masala and salt.
•Saute the mixture again for about 1 to 2 minutes.
•Pour milk to make the gravy. Heat until the gravy boils. Cook on a low flame until the gravy turns thick.
•Now add paneer cubes and 1 tbsp cream. Heat for about 5 minutes.
•Shahi paneer is ready.
•Garnish with dry fruits and serve.

PALAK PANEER RECIPE

Ingredients:

• 1/2 kg Spinach
• 100 gm Paneer
• 1 Onion
• 1/4 tsp Black pepper powder
• 3/4 tsp Ginger-garlic paste
• 1/2 tsp Green chilli paste
• 3 tbsp Butter
• 2-3 Bay Leaves
• 1 tsp Cumin Seeds
• 1 tsp Garam Masala Powder
• Vegetable oil
• Salt to taste

How to make Palak Paneer:

•Mix green chilli paste and ginger-garlic paste with spinach. Add little water.
•Pressure-cook the above mixture for 7 to 8 minutes. Remove before the first whistle.
•Cut cheese into small cube shaped pieces. Keep 3 cubes for decoration.
•Heat vegetable oil in a frying pan.
•Fry the paneer cubes on a medium flame till they become light brown.
•Take the pieces out of the pan.
•Take 2 tbsp butter and heat it. •Add bay leaves and cumin for frying.
•Add chopped onions and fry again until they turn pink.
•Add garam masala powder, black pepper powder and salt. Mix well
•Now add fried paneer and cooked spinach. Mix them properly.
•Put the palak paneer in a baking tray.
•Add the remaining butter and bake for about half an hour at 180 deg C.
•Grate remaining paneer pieces and decorate.
•Palak paneer is ready to serve.

PANEER TIKKA RECIPE

Ingredients:

• 1/2 kg Paneer, cubed into 3 cm pieces
• 200 gms Plain yogurt
• 2 tsp Garlic paste
• 1 Lemon
• 1 Onion, sliced
• 2 tsp Ginger paste
• 1 tsp Chaat masala powder
• 2 tsp Tandoori masala
• 1 tsp Black pepper
• Salt to taste
• Few drops of red food color
• Cooking oil for brushing

How to make Paneer Tikka:

•Mix together all ingredients except the ingredients for garnishing.
•Leave it aside for half an hour.
•Preheat oven to 350 degree F. Keep the paneer in a drip pan and bake for about 10 minutes.
•Remove and brush the paneer with oil and again bake for 10 minutes.
•Garnish with onion rings and lemon.
•Ready to serve.

PANEER BHURJI RECIPE

Ingredients:

• 200 gm Paneer (grated)
• 1 tbsp Oil
• 1/4 tsp Cumin seeds
• 2 Green Chilies
• 1 Small Onion
• 1/4 tsp Turmeric powder
• 1/2 tsp Garam Masala Powder
• 1 tsp Ginger-Garlic Paste
• 1 Tomato
• 1/2 tsp Salt

How to make Paneer Bhurji:

•Chop the onions, tomatoes and chilies finely.
•Heat oil in a deep bottomed pan; add the cumin seeds, chopped onions and the ginger garlic paste fry till brown.
•Add the chilies and tomatoes and fry till they are soft and pulpy.
•Add turmeric powder, garam masala powder, salt and little water so that all the masala are well combined.
•Add grated paneer and fry for 5 minutes till the paneer blends into the masala.
•Garnish with chopped coriander and serve hot.
•Paneer Bhurji is ready.

MATAR PANEER RECIPE

Ingredients:

• 200 gms Paneer
• 1 cup cooked Green Peas
• 1 Onion
• 1 Tomato
• 1/2 tsp Coriander Powder
• 1 tbsp Poppy Seeds
• 1 tsp Roasted cumin powder
• 1/4 tsp Black Pepper Powder
• 1 tsp Ginger-garlic Paste
• 1 Green Chilli
• 1/2 tsp Turmeric Powder
• 2 Bay Leaves
• 3-4 Cloves
• 1 tsp Red Chilli Powder
• 1 tsp Garam Masala Powder
• Vegetable oil
• Salt to taste
• Green Coriander Leaves (chopped)

How to make Matar Paneer:

•Heat vegetable oil in a pan.
•Cut the cheese into small sized cubes.
•Fry them on medium flame until they turn light brown. Occasionally turn the cubes while frying. Take them out.
•Chop the tomato, onions, and green chilli.
•Make a paste by grinding it in a grinder
•Now fry this paste for 8-10 minutes. Add ginger-garlic paste and mix well.
•Heat rest of the oil and fry bay leaves along with cloves for about 30 secs.
•Add the prepared paste and fry on a medium flame until it turns golden brown.
•Add poppy seeds, turmeric powder, red chilli powder, garam masala, black pepper powder, coriander powder and salt. Mix them well.
•Now add green peas and fry for about 2 to 3 minutes.
•Add sufficient water to make thick gravy. Heat the gravy till it boils.
•Add paneer cubes. Stir the mixture properly and cook on a medium heat for about 5 minutes.
•Garnish the dish with chopped coriander leaves.
•Matar Paneer is ready to serve.

CHILI PANEER RECIPE

Ingredients:

• 500 gm Paneer (Prepare small Paneer balls)
• 4 tbsp Corn Flour
• Green chilli (10 to 15 medium sizes)
• 2 tbsp Tomato Sauce
• 1 tbsp Chilli Sauce
• 2 tbsp Soya Sauce
• Salt to taste
• Oil for frying
• 1 Green Capsicum (chopped)
• 4 Onions
How to make Chili Paneer:

•Mix Paneer balls with corn flour fry it in a kadai till it become brown.
•In a separate kadai, fry onions till brown.
•Cut green chilli into small pieces and add it to fried onion.
•Then put small pieces of capsicum and fry it for sometime.
•Add Fried Paneer to it.
•Then drop tomato/chill/soya sauce into kadai.
•Add salt also and stir it for 3/4 mints.
•Chili Paneer is ready.

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

How to make Paneer Butter Masala:

•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.

ALOO GOBHI RECIPE

Ingredients:

• 1 Cauliflower
• 4 Potatoes
• 1 Tomato
• 1 tsp Turmeric powder
• ½ tsp Red chilli
• 1 tsp Ground coriander
• Salt to taste
• 2 tbsp Oil

How to make Aloo Gobhi:

•Wash cauliflower and potatoes and cut into pieces.
•Heat the oil and add potatoes and cauliflower and leave it on medium flame for 5 minutes.
•Add chopped tomato, turmeric powder, coriander, red chili and salt.
•Cook it for 5 minutes.
•Serve it with rotis.

ALOO KI TIKKI RECIPE

Ingredients:

• 3-4 Potatoes (boiled)
• 3 Green Chilies (chopped)
• 1/2 tsp Red Chili Powder
• 5-6 twigs Coriander Leaves (chopped)
• Salt to taste
• A pinch of Asafoetida
• Oil to fry

How to make Aloo Ki Tikki:

•Peel the boiled potatoes and mash them while still warm.
•Add green chilies, coriander leaves, salt, asafoetida and red chili powder to it and mix well.
•Divide the mixture into 10-12 portions, shape them into round tikkis and flatten them a bit.
•Now heat a tawa and shallow fry the tikkis in oil on both sides, till golden. Drain onto an absorbent paper.
•Aloo ki Tikki is ready to serve. Serve with chutney.

ALOO MUTTER RECIPE

Ingredients:

• 4 Potatoes
• 1 Cup green peas
• 1 Large chopped tomato
• 2 Green chilies chopped
• 1/2 tsp Red chili powder
• 3/4 tsp Turmeric Powder
• 1 cup oil
• Coriander leaves
• Salt to taste

How to make Aloo Mutter:

•Wash potatoes and cut them into cubes.
•Heat the oil and add tomato, turmeric powder, red chili powder and green chilies. Fry it till oil is absorbed.
•Add potatoes and green peas and mix them well.
•Fry it for 5 minutes.
•Add 2 cups water and cover it.
•Cook it till water is partly absorbed.
•Garnish it with fresh coriander leaves.
•Serve it with rotis.

ALOO PALAK RECIPE

Ingredients:

• 2 Bunches palak
• 2 Potatoes
• 2 Tomatoes
• 1 Onion
• 2 Garlic flakes
• 1 Ginger
• 1 tsp cumin powder
• 1 tsp Corainder powder
• 1/2 tsp Red chilli powder
• 1/2 tsp Turmeric powder
• Salt to taste
• Oil for frying

How to make Aloo Palak:

•Cut palak, onion, tomatoes and potatoes.
•Grind ginger and garlic to make a paste.
•Fry onions till they turn transparent.
•Add cumin powder, coriander powder, red chilli powder and turmeric powder.
•Add ginger garlic paste.
•Mix it well.
•Add potatoes and tomatoes.
•Cook till oil leaves the side of the pan.
•Add palak and salt.
•Cook it for 20 minutes over medium flame.
•Aloo Palak is ready.

ALOO KI SABZI RECIPE

Ingredients:

• 4 Potatoes (boiled and peeled)
• 2 tsp Turmeric Powder
• 1/2 tsp Red Chilli Powder
• 1 tsp Cumin Seeds
• Salt to taste
• 1-1/2 tbsp Oil

For the puree:

• 2 Onions
• 4 Cloves garlic
• 2 Green chilies
• 2 Tomatoes
• 1 Piece very small ginger

How to make Aloo Ki Sabzi:

•Cut the potatoes into small chunks and slightly mash them. Keep it aside.
•Blend all the ingredients of puree to form a smooth paste, keep it aside.
•Heat oil over medium heat in a non stick heavy base skillet and add cumin seeds.
•Allow spluttering and then add turmeric powder, red chili powder, salt and wait for 10 seconds.
•Now mix the puree and saute for 2-3 minutes until the raw smell is gone and oil appears on the sides of the skillet.
•Add potatoes and 2 cups of water.
•Simmer it for about 15 minutes.
•Aloo curry is ready to serve with rice or rot

ALOO PARATHA RECIPE

Ingredients

• 2 cup Wheat Flour
• 1 cup Water
• 2-3 Potatoes(boiled and mashed)
• 1/4 tsp Red Chilli Powder
• 1 tsp Chaat Masala
• 1/4 tsp Salt
• Oil/ghee

How to make Aloo Paratha:

•Mix water and flour and knead it to make a soft dough.
•Leave the dough for about half an hour.
•Meanwhile add salt, chili powder, chaat masala to the potatoes and mix thoroughly.
•Now roll out small balls out of the dough.
•Smear a little oil in the center and then put some stuffing mixture.
•Draw the edges towards the center to cover the mixture.
•Press the resulting dough gently and dust it with flour. Flatten to the size of roti.
•Place the paratha on a preheated griddle.
•After some time reverse the side of paratha. Do it when golden brown patches appear on first side.
•Sprinkle little oil and then flip again.
•Sprinkle oil drops on other side also. Cook till it is well done.
•Hot Paratha is ready. Serve with Chutneys or Tomato Ketchup

Mughlai Recipes/ ROGAN JOSH RECIPE

Ingredients:

• 250 gm Lamb meat, minced
• 2 Medium-sized onions, sliced
• 1 tsp Garam Masala
• 4 Green chilies, chopped
• 3 tomatoes, skinned and chopped
• 1 Cup fresh curd, beaten
• A Big pinch of saffron, soaked in lukewarm milk
• 15 Cashewnuts
• 4 tbsp Ghee
• 1 inch-long piece Ginger
• 1 tbsp Coriander seeds
• 1 tbsp Turmeric powder
• 6 Red chilies
• 1 tbsp Cumin seeds
• 6 Garlic cloves
• Salt to taste
• 1 Cup water
• Coriander leaves, for garnish

How to make Rogan Josh:

•Grind ginger, coriander seeds, turmeric powder, red chilies, cumin seeds, garlic and salt to a thick paste.
•Heat ghee and saute onions, green chilies and tomatoes, till onions turn brown and ghee begins to separate.
•Add masala paste prepared before and simmer for 3 minutes.
•Add meat and simmer.
•Add beaten curd and a cup of water.
•Cook till meat is tender and gravy is thick.
•Add garam masala, soaked saffron and cashewnuts.
•Cover the pan with a lid for few minutes.
•Serve hot, garnished with chopped coriander leaves.
•Rogan Josh is ready.

HYDERABADI BIRYANI RECIPE

Ingredients:

• ½ kg Basmati Rice (semi-cooked)
• 1 kg Boneless Meat (washed and chopped into square pieces)
• 500 gm Curd
• 4-6 tsp Ginger-Garlic Paste
• 4-6 Green Chilli
• 2 Big Onions (sliced)
• ¼ cup Lime Juice
• ½ tsp Red Chilli Powder
• A pinch of Caraway Seeds (Shahi Zeera)
• 5-6 twigs Coriander Leaves (chopped)
• 5-6 twigs Mint Leaves (chopped)
• 2 pinch Saffron
• 1-2 Cinnamon
• 2-3 pods Cardamom
• 2-3 drops Saffron Color
• 1-2 pods Clove
• 2 cup Oil
• Salt to taste
• 2 tsp Ghee

How to make Hyderabadi Biryani:

•Smear the pieces of meat with ginger-garlic paste.
•Keep them to marinate for an hour.
•In the meanwhile, fry the sliced onions in a heated pan on low flame till light brown. •Let the onions cool down and crush them.
•Now add crushed fried onion (only three-fourth), curd, red chilli powder, cinnamon, green chilli paste, cardamom, shahi zeera, coriander leaves, clove, saffron water, mint leaves and salt to the marinated meat.
•Leave the meat as it is for 1 hour.
•Make the mixture of aromatic water by adding salt (one tsp), cinnamon, clove, cardamom, mint leaves and coriander leaves in a little water.
•Now spread a layer of semi-cooked rice in a heavy bottomed vessel.
•Add saffron color, limejuice, ghee and the remaining crushed onions over the layer of rice.
•Spread a layer of marinated meat over this, and again spread the remaining semi-cooked rice.
•Now add the aromatic water in a circular motion over the rice layer.
•Now tightly cover the vessel with a lid. Keep it on a low flame.
•Remove the vessel from the flame exactly after 15 minutes.
•Hyderabadi Biryani is ready to eat. Serve hot.

SEEKH KABAB RECIPE

Ingredients:
• 500 gm Lamb (minced)
• 1 tsp Brown Color
• ¾ tsp Garam Masala
• 1 tsp Garlic Paste
• 1 tbsp Raw Papaya Paste
• 1 tsp Ginger Paste
• 2 tbsp Cashewnut Paste
• 2 tsp Thick Cream
• 2 Onions (chopped)
• 2 tsp Carom Seeds
• 2 tsp Dried Mango Powder
• 2 tbsp Rock Salt
• 3 tbsp Cumin Seed
• 1 tbsp Dry Ginger
• 1 tsp Black Pepper
• 1/2 tsp Nutmeg Powder
• 10 Lemon Wedges
• 1 tsp Chat Masala
• Oil for frying

How to make Seekh Kabab:

•Wash lamb and put it in a strainer. Gently press to squeeze out all the water.
•Add all the ingredients, except chat masala, oil and lemon wedges, to the lamb and mix well.
•Keep it aside for about an hour.
•After the due time, make medium-sized balls out of lamb mixture.
•Heat a gas oven or an electric oven along with skewers.
•Hold a hot skewer carefully in the other hand and spear the balls one by one on the hot skewer.
•Keep gap between the balls, while spearing them on the skewer.
•Likewise, spear all the remaining balls 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. •Heat the oil in a non-stick pan to shallow fry the kebabs.
•Sprinkle some chat masala on the kebabs.
•Seekh kabab is ready to eat. Serve it with lemon wedges.

NAWABI CURRY RECIPE

Ingredients:

• 100 gms Chopped and boiled vegetables (french beans, carrots, cauliflower)
• 3 Tomatoes
• 1 tbsp Oil
• 1/2 tsp Sugar
• 2 Teacup Water
• Salt to taste

Paste of:

• 1 tbsp Cumin seeds
• 1 tbsp Khus-khus
• 1 Large onion
• 2 Green chilies
• 3 Cardamoms
• 3 Cloves
• 1 tbsp Coriander seeds
• 2 tsp Aniseed
• 2 Sticks cinnamon
• 25 mm Piece of ginger

How to make Nawabi Curry:

•Chop the tomatoes and add 1-1/2 teacups of water.
•Cook until the tomatoes turn soft.
•Make a tomato puree by passing it through a sieve.
•Heat oil and fry the above prepared paste for about 2-3 minutes.
•Now add the vegetables, tomato puree, sugar and salt.
•Nawabi Curry is ready. Serve it with kofta and parathas.

MUGHLAI PULAO RECIPE

Ingredients:

• 1 Chicken, cleaned and cut
• 1 kg Mutton, minced
• 2 Cups clarified butter
• 4 Big sized onions, minced
• 1/4 kg Curd (yoghurt)
• 1/2 kg Rice
• 1/2 tsp Saffron
• Few sliced and fried almonds
• 4 Bay leaves
• 1" Cinnamon piece
• 5 Cloves
• 5 Cardamoms
• 5 Peppercorns
• 3 Garlic pods
• 1" Ginger piece
• 1 tsp Red chili powder
• 2 tsp Coriander powder
• 1 tsp Cumin powder
• 1/4 tsp Turmeric powder
• 1 tsp Salt


How to make Mughlai Pulao:

•Grind garlic, ginger, chili powder, coriander, turmeric and cumin powder to a fine paste. •Now heat 4 tbsp ghee and fry 2 onions till brown.
•Add half of the whole spices and then add chicken and meat. Let it brown.
•Add ground spices and fry for a few minutes.
•Add 2 cups hot water cover and cook till chicken is tender.
•Beat the curd with saffron and add to chicken.
•Cook uncovered for 10 minutes.
•Remove from flame and keep aside.
•Now heat the remaining ghee and fry bay leaves and the remaining whole spices.
•Add remaining onions and brown them well.
•Add rice and fry till brown.
•Add enough water to cook rice and add salt.
•Spread a layer of rice on a flat serving dish and then a layer of meat.
•Repeat with one more layer of each.
•Garnish with almonds.
•Mughlai Pulao is ready.

INDIAN CHICKEN TANDOORI RECIPE

Ingredients:

• 8 Large chicken pieces
• 1 1/4 Cups yogurt (curd)
• 2 tbsp Lime juice
• 1 Cup chopped onions
• 3-4 Dried red chilies
• 2 tsp Coriander seeds
• 2 Garlic cloves, crushed
• 1" Piece ginger, grated
• 1-2 Cloves
• 2 tsp Garam masala
• 2 tsp Chili powder
• Salt to taste
• Cilantro and lemon wedges, for garnish

How to make Indian Chicken Tandoori:

•Make slits in the chicken pieces and rub lime juice and salt over them
. •Keep aside for half an hour.
•Grind dried chilies, coriander seeds, ginger, garlic and clove together.
•Mix the paste with garam masala and chili powder.
•Heat oil in a pan and sauté the masala. Add onions and fry.
•Pour yogurt and stir well. Remove the pan from fire.
•Arrange chicken pieces in a dish and pour the yogurt mixture over them.
•Refrigerate the marinade overnight or at least for 4-6 hours.
•Preheat an outdoor grill at medium high heat and lightly oil the grate.
•Cook chicken on the grill, until no longer pink and juices run clear.
•Garnish with cilantro and lemon wedges.
•Indian Chicken Tandoori is ready.

HANDI KEBAB RECIPE

Ingredients:

• 500 gms Mutton, cubed
• 1 Ginger
• 2 Garlic flakes
• 3 Onions (medium)
• 1/2 Cup raw papaya
• 1 tsp White pepper
• 1 tsp Coriander seed (roasted)
• 1/2 tsp Red chilli powder
• 1/2 Cup oil
• Fresh coriander leaves

How to make Handi Kebab:

•Grind ginger, garlic and papaya to make a paste.
•Chop the onions.
•Mix ginger garlic paste, papaya paste, white pepper, roasted coriander and red chilli powder.
•Marinate the mutton in this mixture for a night.
•Heat the oil and fry chopped onions till they turn golden brown.
•Add marinated mutton and water.
•Put it over the heat till it gets cooked.
•Adorn with fresh coriander leaves.

FISH KEBAB RECIPE

Ingredients:

• 900 gms Fish
• 3/4 cup Lemon Juice
• 2 tsp Fresh Ginger (finely grated)
• 3 cloves Garlic (crushed)
• 1-1/2 tsp Salt
• 4 tsp Coriander Powder
• 1 tsp Garam Masala
• 1 tsp Chili Powder
• 1 cup Yoghurt
• 2 tbsp Plain flour
• 1 tbsp Cooking Oil


How to make Fish Kebab:

•Rinse fish with cold water and pat dry.
•Now cut into 1 inch cubes and set aside.
•Mix all the ingredients to make a marinade.
•Pour this into large freezer bag and add the fish cubes.
•Make sure fish is well covered by marinade.
•Place freezer bag in the refrigerator for two hours.
•Take away fish from marinade.
•Discard the marinade and assemble fish cubes.
•Spray the grill lightly with cooking oil and place the fish kebabs on the grill.
•Cook for about 4-6 minutes each side or until the fish flakes easily with a fork.
•Fish Kebab is ready to be served with hot rice.

EGG PARATHA RECIPE

Ingredients:

• 4 Eggs
• 2 Cups wheat flour
• 1 Chopped capsicum
• 1 Chopped tomato
• 2 Chopped onions
• Chopped fresh coriander
• 1 tsp Red chilli powder
• 2 tbsp Cooking oil
• Clarified Butter or Ghee

How to make Egg Paratha:

•Pour oil into a frying pan and heat it.
•Add chopped onions and fry on medium heat till they become golden brown.
•Add the tomato and capsicum and fry it for few minutes. Now add eggs, salt, red chilli and mix it properly. Cook the mixture until eggs are well done.
•Put coriander leaves into the mixture. Take off from the flame and leave the mixture aside.
•Make the dough by adding sufficient water to the flour. Knead it to convert into soft dough. Add 2 tbsp of clarified butter to it and knead it again for some time. Make small balls out of the dough.
•Roll the balls to give them roti shape.
•Take one roti and put the egg mixture. Cover it with another roti.
•Roll this roti a little and fry both sides properly in butter.
•Egg Paratha is ready to serve.

CHICKEN TIKKA RECIPE

Ingredients:

• 450 gms Boneless, skinless chicken breasts
• 2 tbsp Tomato paste
• 2 tbsp Lemon juice
• 2 tsp Ground coriander
• 2 tsp Curry Powder
• 1/2 tsp Paprika
• 2 cups plain Yoghurt
• 4 Garlic Cloves (finely chopped)
• 1 inch Fresh Ginger (chopped)
• 2 tsp Ground cumin
• 3 tbsp Butter

How to make Chicken Tikka:

•Mix all ingredients except chicken together in a bowl.
•Refrigerate it overnight.
•Add chicken (cut in cubes) and marinate it in the above-mentioned bowl.
•Cover and refrigerate at least 4 hours.
•Preheat oven to 350 degrees F
•Bring chicken to room temperature and skewer on bamboo skewers (soaked in water for 30 minutes).
•Place on baking tray and bake in oven for 20 to 35 minutes.
•3 tbsp of butter can be drizzled over for the last 5 minutes of cooking.

CHICKEN MUGHLAI RECIPE

Ingredients:

• 1 Skinless Large Chicken (cut into chunks)
• 2 Cinnamon Sticks
• 350 gm Ghee
• 2 Medium Sized Onions (grated)
• 4 Lightly beaten Eggs
• 4 tsp Sugar
• 6 tsp Ground almonds
• 1-1/2 inch Ginger (grated)
• 9 Garlic cloves
• 6 Green cardamoms
• Flaked almonds for garnishing
• 2 tsp Salt
• 5-6 tbsp Thickened Cream (whisked)

How to make Chicken Mughlai:

•Heat the ghee or butter in a large cooking pan over moderate heat.
•Fry the onions with the salt until it turns light brown.
•Pour the ginger, garlic, cardamoms, and cinnamon sticks into the pan.
•Fry until the onions are golden brown.
•Add the chunks of chicken and cook it. Stir it for about 15 minutes.
•In a small bowl, thoroughly mix the eggs, sugar, ground almonds and cream.
•Lower the heat. Pour the egg and cream mixture into the cooking pan.
•Simmer for 5-7 minutes till the chicken is cooked and tender. Do not overcook.
•Garnish with flaked almonds and serve. Serve hot.

BOTI KEBAB RECIPE

Ingredients:
• 200 gms Meat (Lamb)
• 1/2 Cup curd
• 2 Ginger
• 5 Garlic flakes
• 1 Large onion
• 1 tsp Coriander powder
• 5 tsp Red chilli powder
• 1/2 tsp Turmeric powder
• 1/2 tsp Cumin seed powder
• 6 Cloves
• Salt to taste

How to make Boti Kebab:

•Wash the meat and cut into cubes.
•Grind garlic, ginger, onion, coriander, cumin, red chilli, turmeric powder and curd to make a mixture.
•Marinate the meat cubes in this mixture for 1 hour.
•Stick the meat onto skewers.
•Grill it for 20 minutes.
•Garnish it with onions.

Cheese Recipes/Alfredo Sauce Recipe

Ingredients:

• 12 Ounce angel hair pasta
• 1/2 Cup grated parmesan cheese
• 3/4 Cup mozzarella cheese
• 2 Cups heavy cream
• 1/2 Cup sweet butter
• 1/4 tsp White pepper
• 2 Garlic cloves, minced

How to make Alfredo Sauce:

•Take a saucepan and melt butter over medium or low heat.
•Add garlic, white pepper, cream and simmer it, keep stirring.
•Add parmesan cheese and simmer sauce for about 8 to 10 minutes till sauce has thickened and is smooth.
•Now add the mozzarella cheese and stir till smooth.
•Boil noodles for about 3 to 5 minutes.
•Place the pasta on serving plates and spoon sauce over it.