GOURMET RECIPES - NON VEGETARIAN by TAOSHOBUDDHA

Britains true National Dish
Taoshobuddha
Gourmet Recipes Non-Vegetarian
Taoshobuddha
Taoshobuddha
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Exotic Cuisines of India
The uniqueness of Indian Cuisine lies in its special blend of spices that release unique yet pleasant aroma in the atmosphere. The aroma comes from the fragrance of spice blend. And the finishing look makes it even more attractive than a beautifully dressed beauty. This creates an enticing ambiance in the surroundings.
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Exotic Cuisines Non-Vegetarian

2012, Taoshobuddha, All rights are reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, mechanical, photocopying, recording or otherwise, without prior written permission of the original publisher TAOSHOBUDDHA MEDITATIONS. Photography: Taoshobuddha Printed and Published by:
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Cooking Taoshobuddha way Cooking lovingly, Cooking meditatively!
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Right way of Eating
ating is very important act. You are giving food to your body. It should be done in a state of tremendous blissfulness. It should be a loving and prayerful act. The more happily and joyously and the more relaxed and without worry a person can takes his meal, the more his food starts becoming the right food. A violent diet does not only mean that a man eats non-vegetarian food. A diet is also a violent diet when a man eats full of anger, hate, and jealousy. All these things are violent. While eating in anger, in suffering, in worry, man is also eating violently. You do not realize at all that just as you are violent when eating the flesh of something else, so too when your own flesh burns up inside due to anger and worry, violence is present there too. Then the food which you are eating cannot be non-violent.
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The other part of right food is that you should eat in a very peaceful, a very joyful state. Such a state is the state of meditation. If you are not in such a state, then it is better to wait until you are peaceful and not to eat for a while. When the mind is absolutely ready, only then you should take your meals. For how long will the mind not be ready? If you are aware enough to wait then at the most it can remain hungry for only one day but you have never bothered to listen to it. We have made eating food a completely mechanical process. One has to put food into the body and then leave the dining table. It is no longer a psychological process; that is dangerous. At the body level, the right food should be healthy, non-stimulating and non-violent. At the psychological level the mind should be in a blissful state, graceful and joyous. And at the level of the soul there should be a feeling of gratefulness, or thankfulness. These three things make food the right food. We are eating food, we are drinking water, we are breathing we should have a sense of gratefulness about all this. Towards the whole life, towards the whole world, towards the whole universe, towards
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the whole nature, towards the divine, there should be a feeling of gratefulness that I have received one more day to live. Once more I have received food to eat. For one more day I am seeing the sun, seeing the flowers blossoming. I am again alive today. This feeling, this feeling of gratitude, should be there in all aspects of life and very particularly with meals. Only then can ones diet become the right diet the divine Food. Eating anything will not make much difference. You can be a vegetarian and cruel to the extreme, and violent. And on the contrary you can be a nonvegetarian and kind and loving. Food does not make much difference. Instead it is your approach that makes the difference. There are many communities who have lived totally with vegetarian food; many Brahmins have lived totally with vegetarian food. They are neither nonviolent nor they are spiritual in any way.
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Rather, on the contrary, a very important thing has to be remembered: if you are violent and your food is vegetarian, then your violence will have to find some other way of expression. It is natural, because eating non-vegetarian food gives release to your violence and ultimately you become non-violent. It is catharsis. Such are the ways of Taoshobuddha!
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The word Taoshobuddha comes from three words, tao, sho, and Buddha. The word Tao was coined by the Chinese master, Lau Tzu. It means that which is and cannot be put into words. It is unknown and unknowable. It can only be experienced and not expressed in words. Its magnanimity cannot be condensed into finiteness. The word Sho implies, that which is vast like the sky and deep like an ocean and carries within its womb a treasure. It also means one on whom the existence showers its blessings. And lastly the word Buddha implies the Enlightened One; one who has arrived home. Thus, Taoshobuddha implies one who is existential, on whom the existence showers its blessings and one who has arrived home. The Enlightened One!
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Contents
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. The right way of eating 7 Preface 13 Chicken Tikka Masala 24 Ginger-Garlic Paste 29 Chicken Tikka Pizza 31 Naan Chicken Tikka Pizza 34 Tandoori marinated Chicken in Rotisserie Style 39 Exotic Signature Chicken Biryani in Rotisserie Style 43 Chicken Malai Korma 54 Basic Korma Recipe 60 Gravies 66 Snacks & Appetizers 76 Dahi Vada 82 Dal Makhani 89 Murgh Do Pyaaza 94 Chicken 65 Andhra Style 98 Fish in a Tangy Coconut Curry 105 Shahi Lamb Curry 110 Lamb Shahi Korma 114
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Preface
Cooking lovingly! Cooking meditatively! Cooking for Buddhas! Cooking for the transformation of human consciousness is what Taoshobuddha means by cooking. And this is the central theme of Cooking Taoshobuddha way or Buddha Way! It is indeed cooking for Buddhas. A strange, yet still a meaningful title for a cook Book! Cooking lovingly! Cooking meditatively! Cooking for Buddhas! Cooking Taoshobuddha way or Buddha way or cooking for Buddhas means the same thing. It is indeed a strange yet still a meaningful title for a cook book. It says a lot. And this is the beauty of it. First let me explain something of the title.
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Taoshobuddha is an enlightened master. Very rarely a master goes into cooking or does something like this. Although each master remains particular about eating food cooked by each and every one yet no effort was ever made in the past in this direction. When I asked Taoshobuddha about this, very pleasantly in his usual manner he said something that reveals the compassion of a master, his insights into cooking and its relation to human consciousness. Only an enlightened one can say such a thing. This is what he said: Cooking Taoshobuddha means Cooking for Buddha; Cooking lovingly; Cooking meditatively. Only then there can be total transformation of human consciousness. Only then we can create a new man who is balanced both inner and outer. We go on speak of spirituality and we propagate spiritual growth. However the question remains unanswered if we really understand what spiritual growth really means.
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Life is a journey of transcendence. It is a moment to moment journey of awareness. As such man exists at three planes. In ordinary human being these planes remain muddled. And because of this there is no clarity and inward journey gets impeded. In case of an enlightened one the planes remain the same. However these exist in their right perspective and pristine clarity. Also these do not overlap one another in an enlightened one. These three planes are: 1. The plane of silence the unheard the uncreated one. This is the plane where the master or the enlightened one dwells. He prefers to remain there. But from this plane the transformation cannot happen. Very unlikely you will find aspirants who are at this plane. However when the aspirant is within the energy field of the enlightened one he is touched by this state of awareness at times. Still this state is not permanent. This is the plane where I dwell. I would not like to come out of this state. But then I will be failing in my responsibilities for the birth of a new human being. One who is beyond dualities and
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conflicts? He is religious beyond the dimensions of all the religions and narrowness. 2. The second is the plane of intellect. Vast majority are there at this plane. Or think that from this plane they can understand the deeper aspects of inwards journey at least intellectually. Again they are mistaken. At this plane people give their own meaning to the words and message. Still it is a plane from where one can communicate to all those who are at this plane to varying degrees. For these people I have made myself available through scores of books, and other materials, audio and video talks internationally. Also I have weekly meditations in Boston, Sweden, Vancouver, Florida, Miami, Trinidad, India and New York. These I conduct from Trinidad. There are scores of books sold worldwide through leading book-stores like Barnes and Noble; Waterstone of UK; Indigo of Canada; Amazon; Niles in Australia and New Zealand. In addition there are over 300 long and short documents that are available FREE from Scribd.com and Docstoc.Com.
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Meditation talks are uploaded as VIDEOS on YOU TUBE. COM and many related sites that have embedded these Videos to their sites. All these are for the second plane. 3. And last is the most common plane where you will find vast majority of humanity even those who are on the second plane are to certain varying degrees remain mixed up with this third plane. This is the plane that relates to food sheath. Food is necessary for the survival of the body. The people who are at this plane are the ones who have suppressed sex. Also they lack the understanding of this biological energy. There is not only misunderstanding instead lack of awareness as well. All those who have suppressed sex get interested in food. India has suppressed sex down the ages for various reasons and the outcome is so many spicy and pungent dishes. Nowhere else so many dishes have developed as in India. West has been slightly different. Sex is not suppressed. But there is no fulfillment. One can suppress sex that India did, or what the West did still
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it lacks fulfillment. Suppression and un-fulfillment are two sides of the same coin. This problem has to be addressed. In the past masters have taken notice of this and abstained eating food from others. But they have done nothing to offset this problem. Without this new man cannot take birth out of you. Without this all rituals, worship etc. remains meaningless. I have taken to cooking and thus bring my awareness to the vast majority who are not interested in things at higher rungs. Whether they are interested in meditation, or discourses they will definitely be interested in food. How to reach these persons was on my mind. This life I have chosen to work at all the planes. Quite naturally food is cooked with physical ingredients that we use in the cooking. However in addition to these there are many subtle ingredients like the emotional state of the cook, the state of inner development, awareness, understanding of the mystical essence, and psychology. We do not consider such things important.
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It does not matter how the food is cooked. What matters is the inner state of the person who is cooking and his awareness. Most of the times unknowingly we put so many ingredients like anger, frustration, jealousy, greed, enmity etc. All these are subtle vibrations. Food must work at all the levels, physical, mental, intellectual, and spiritual and the bliss sheaths. The food that we eat nourishes our physical cells first and then other sheaths are nourished. When food lacks love and awareness it is empty and therefore cannot help in the transformation of human consciousness. Through my awareness I am fulfilling the missing dimension in the life of those who are either suppressed or unfulfilled as far as the sex is concerned. When I looked into the lives of all those who are interested in food somewhere or the other this needs to be fulfilled. Direct involvement method cannot be used. I have to devise system and methods that can be utilized with effective results. I have devised certain meditations as well to transform negativities at personal and cosmic levels. These incorporate breathing at body level,
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introspection at mental level and compassion at the level of the being. So this is what COOKING TAOSHOBUDDHA WAY means. Because of my ethnicity and understanding of East Indian Cuisine I have ventured into this field. The uniqueness of Indian Cuisine lies in its special blend of spices that release fragrant aroma in the atmosphere. The aroma and the finishing look become more attractive than a beautifully dressed young girl. This creates an enticing ambiance in the surroundings. Just a few mouthwatering varieties of Indian dishes can provide an excellent decoration for any occasion. The basic recipe ranges from snacks, appetizers, soups, drinks, chaat specials to main course fine dining items to suit any occasion from an ordinary get together to a gala feast of a presidential dinner occasion for any dignitary. Indian cuisine is as diverse as its people and geography. Indian cuisine represents unity in diversity at the grossest level. Let
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us enter into this festivity if culinary delights as presented through this volume. Cooking Taoshobuddha Way Volume 1 was the beginning of a new trend wherein the energy that was lost begins surfacing. Still the cry is from far. With Cooking Taoshobuddha Way Volume 2 the blossoming of consciousness has begun. More and more interest is being generated among the readers world over. Volume 1, when published was embedded by many sites. I am confident that this Volume 2 will even create greater impact the flower has blossomed. The nectar is oozing. Bees are flocking to gather this nectar. The fragrance and the beauty is creating intoxicating ambiance. In preparing this volume certain recipes have been shown through all the detailed steps required for cooking that dish. Many new recipes were also developed. Also certain recipes have been included for those suffering from Celiac Patients who are Gluten Intolerant. My emphasis has been on using naturally hydrogenated oils where strong double
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carbon bond exists. Most of the oils are injurious to health. There are partially hydrogenated oils that are even more harmful. Once again the need is felt for Non-vegetarian and Recipes without Onion and Garlic. To fulfil these needs these recipes are being created in this publication. I emphasize the use of Coconut oil, Butter and Ghee as these have stronger double carbon bond. These are naturally hydrogenated. The stone grind whole wheat flour that is full of nutrients. Unlike AllPurpose white flour that is beached in the process of milling for whole wheat flour wheat does is not beached and no bran added to it because it naturally contains bran. In addition I have emphasized the use of Millet Flour, Rice Flour, Jwar or Sorghum Flour, Buckwheat Flour. Recipes have been given. Most important of all is the use of ROCK SALT instead of Sea Salt. Our seas are polluted with nuclear toxic waste, and other wastes. To remove the effects many chemicals are used in the process of refining that in the process natural minerals, nutrients, and trace elements are lost. And then
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chemically produced nutrients are substituted. As compared to sea salt the natural elements are preserved in rock salt. While sea salt causes blood pressure, Rock Salt does not. I have taken upon myself to make these products available in the country. From time to time we face problems because of the conditioned human mind that comprise the consumers and the supermarket owners as well. In the preparation of this volume comments and help came from professionals in the field of cooking and medicine. Thanks to all those lovely ones worldwide who have enriched my being in many a myriad ways. The choice of herbs and spices, their blends all provide an excellent recipe for you to use. Bonne Appetite! Love!!! Love!
Taoshobuddha
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Chicken Tikka Masala

[Britains true national dish]
hicken Tikka Masala is an exotic chicken dish that decorates the restaurant menus world over. Arguably the most famous Indian dish in United Kingdom, or even one of the most famous dishes of any type of cuisine is CHICKEN TIKKA MASALA. The dish came to even more prominence when a UK Foreign Secretary proclaimed it to be Britains true national dish. Whatever its true origins, every time you take a mouthful of this deliciously creamy and flavor full dish, it will make sense to you why it is so very beloved and favorite of millions of food lovers world over. This recipe makes it the classic way - marinating the chicken first and then cooking it in the curry sauce.
Ingredients:
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Marinade: Plain yogurt, whisked until smooth 1 cup Ginger-Garlic Paste 3 tablespoons Black Fire-salt 1 teaspoon Boneless, skinless chicken thighs 1 Lbs (poked with a fork, and cut into large bite-sized chunks) Shahi paneer masala blend 2tbs Kashmiri Mirch 2tbs
Gravy:
Olive or Coconut oil teaspoons Butter Ginger-Garlic Paste Green 2 Tomato paste tablespoons Garam masala 2 3 tablespoons 1/3 cup minced 4 1 teaspoon
Chili
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Paprika teaspoons Tomatoes finely diced Salt to taste Water cups Oil for grilling Dried fenugreek leaves tablespoon Heavy cream Minced fresh cilantro, for garnish
2 8 1 to 2 1 cup
Methodology:
For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight. Gravy: 1. Place a large skillet over medium heat and add the oil and butter.
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2. When the butter has melted, add the GingerGarlic Paste and chili peppers. Saut until lightly browned around the edges. 3. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. It will depend on several things therefore use your cooking experience. 4. Add the garam masala and the paprika and saut for about 1 minute to draw out their flavors. 5. Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off. 6. Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it is charred, about 2 minutes on each side. Do not worry
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that the chicken will still be a little uncooked. It finishes cooking in the gravy. 7. Transfer the sauce into a blender or food processor, or use hand blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken and fenugreek leaves. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. 8. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!
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Ginger-Garlic Paste
inger garlic paste is very essential part of East Indian, Haka, Thai or any other cooking. You can simply mince the two ingredients in the following proportion and use. The Chinese uses just minced garlic-ginger. In Haka, Schezvan and Thai cooking it is one of the important ingredient. I prefer making it slightly different. When you use oil as the base then it can last for longer time without reacting with air.
Ingredients:
Garlic whole cloves Fresh ginger, peeled, cut into -inch slices Coconut oil cup cup cup
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Methodology:
1. Place the garlic, ginger, and coconut oil in a mini-food processor until it forms a semismooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste. 2. Transfer what you do not use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It is a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.
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Chicken Tikka Pizza
Life is innovation. If you are creative you can create new yet tasty dishes. Chicken Tikka Pizza is one such creation of culinary art.
Ingredients:
1. Chicken tikka cubes cup 2. Pizza Dough 3. Cheddar Cheese cup 4. Mozzarella Cheese cup 5. Onion rings cup 6. Assorted Bell peppers 7. Tomatoes diced cup 1 cup
Pizza Sauce:
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1. Oil 2. Tomato Puree cup 3. Salt teaspoon 4. Oregano leaves teaspoon 5. Black pepper teaspoon 6. Sugar teaspoon 7. Vinegar tablespoon 8. Garlic Minced
cup 1 1 3 cloves
Methodology:
1. To make the Pizza sauce heat oil first 2. Saut garlic and add tomato puree and all other ingredients of PIZZA SAUCE and cook for 10 to 15 minutes until it is thicken. 3. When cool transfer to a glass bottle and refrigerate
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4. Preheat oven at 180C. 5. Now spread that pizza sauce on dough and set put chicken on that and then add cheddar cheese and mozzarella cheese on it and then at the end put the toppings of vegetables and olives on it. 6. Bake it for 20 to 25 minutes on a pre-hot oven at 180C
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Naan Chicken Tikka Pizza
This is a gourmet pizza cooked on clay oven baked Naan Indian Flat-bread. This can be made with regular tomato based pizza sauce or Pesto sauce. In preparing pizza sauce olive oil is used to bring a certain moisture. You can also smear olive oil on pizza spread before spreading tomato based sauce. In case of pesto sauce you need not drizzle oil. I prepare my pizza sauce in olive oil base for extra moisture.
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In the last recipe I have given the recipe for tomato based pizza sauce. Now I will give a Pesto Sauce
recipe. Pesto sauce is very versatile sauce used for pizza sauce and spreading over Italian pasta and other dishes. You can use this as sandwich spread as well or for making any kind of burgers. Such is the versatility of this sauce. Pesto is always made to taste, based on the ingredients at hand. So adjust the ingredients to your taste. Most pesto recipes call for Parmesan
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cheese, we often use Romano which has a stronger flavor. Most basil pesto recipes call for pine nuts but you can easily substitute walnuts. If you want to freeze the pesto then skip the cheese because it does not freeze well. Line an ice cube tray with plastic wrap, and fill each pocket with the pesto. Freeze and then remove from the ice tray and store in a freezer bag. When you want to use, defrost and add in grated Parmesan or Romano cheese before use.
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Ingredients:
1. Fresh basil leaves, packed 2 cup 2. Freshly grated Parmesan-Reggiano or Romano cheese cup 3. Extra virgin olive oil cup 4. Pine nuts or walnuts 1/3 cup 5. Garlic cloves minced 3 medium 6. Salt to taste 7. Freshly ground black pepper to taste
Methodology:
1. Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) 2. Add the garlic, pulse again a few times more. 3. From the top opening slowly and slowly add the olive oil in a constant stream while the food processor is on.
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4. Stop to scrape down the sides of the food processor with a rubber spatula. 5. Add the grated cheese and pulse again until blended well. 6. Add a pinch of salt and freshly ground black pepper to taste. Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.
For Pizza
1. Take the Tandoori Naan 2. Spread the pesto sauce generously on the top surface 3. Set the chicken tikka masala pieces and other vegetables like bell peppers, tomatoes, olives of your choice, and onion rings 4. Now sprinkle cheddar and Mozzarella cheese
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5. Cook in a pre-heated oven at 180c for 3-5 mins until cheese begins to melt. Serve piping hot with the condiments of your choice. This pizza tastes awesome even without any condiment as it is mildly spiced.
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Tandoori marinated Chicken in Rotisserie Style
This is a fusion of East Indian Tandoori Chicken is cooked in Rotisserie style. Among the most famous Indian foods loved by people world over is Tandoori Chicken. The nicest thing about this dish though, is that it is really easy to make and indeed very succulent and tasty! Classic tandoori chicken from India is marinated in yogurt, lemon juice, and plenty of spices, then grilled in clay oven called Tandoor or broiled. We have Shreegun brand of Tandoori Chicken Masala to make this dish even more exotic to savor your taste buds. Traditionally Tandoori Chicken is cooked in clay ovens as the name suggests. However at home we do not have the Tandoors available. Therefore I am using the rotisserie way of cooking the chicken that is marinated for Tandoori Chicken recipe. First we will
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marinate the chicken whole in traditional style and then cook in rotisserie style.
Ingredients:
For Marinate: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. Shreegun Tandoori Masala 4-5 tbsps Ginger garlic paste 1 tbs Kastoori methi dry fenu greek leaves 1tsp Lemon Juice 1tbsp Olive or Coconut Oil 2tbsp Peppercorns powder 1 tsp Red Chili Powder 1tsp Salt to taste Turmeric 1 tsp Yogurt 6 tbs Dressed Chicken large 1 Onion rings to garnish Lemon wedges to garnish Chaat Masala optional Butter 2tbsp
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Methodology:
1. Remove the giblets from chicken and discard. 2. Wash chicken inside and out, drying with paper towels. 3. Rub chicken with a little olive oil. 4. Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, make shallow diagonal slashes in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow mixing bowl and keep aside. 5. Mix the Tandoori Masala with the yoghurt, ginger garlic paste, Kastoori methi, peppercorn, Kashmiri mirch, turmeric and salt to taste and make a smooth paste. 6. Smear this paste all over the chicken pieces, ensuring you rub it well into the slashes and that the complete chicken is well coated to give the chicken a complex flavor that even permeates beneath the skin.
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7. Put the chicken and marinade into a deep bowl and cover. Now add the oil and mix well. This will held in glazing of the chicken when finished. Refrigerate and allow to marinate for 12-18 hours or overnight. Place the chicken in the rotisserie according to instructions. Cook on high for 40 to 50 minutes, or until the chickens internal temperature is 165F. Let rest for 10 to 15 minutes before cutting. Bake for approximately 15 minutes, then turn and bake for another 10 minutes. Test chicken to see if cooked. When done, place chicken in a plate or platter and sprinkle Chaat Masala, garnish with lime juice, lime wedges and onion rings. This is optional. Serve piping hot.
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Exotic Signature Chicken Biryani in Rotisserie Style

The best biryani you would have ever tasted
This is another fusion recipe. Exotic chicken biryani is cooked with 32 different spices, almond, cashewnuts pistachios and raisins. Rice is placed inside the chicken and cooked slow over the open coal fire. This is a delicious Pakistani-Indian rice dish which is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan. It has a lengthy preparation, but the work is definitely worth its exotic tasste. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use.
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This is a signature biryani because of its exotic taste and the technique of cooking. Once while in India I attended a wedding ceremony where chicken biryani was cooked inside the well marinated chicken over the open coal fire. The way I saw people eating the biryani it was amazing as if a bunch of hungry people were released to a grand feast. Being a vegetarian I could not taste the dish. But seeing the people eating biryani and as the aroma entering my nostrils I decided to explore the way to cook chicken biryani this way. While in the Radio Studio my program director asked about certain exotic non-vegetarian recipes for the Christmas season I immediately remembered the chicken biryani and my nostrils were filled with the aroma of the spices and I was determined enough to surprise him and the listeners with the best chicken biryani dish possible. I finally came up with my own recipe for making a biryani which people had not tried or tasted before. This biryani is made in a totally different way. In biryanis, mostly cut chicken or other cut meat is used. However in this recipe whole marinated
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chicken is used to make this biryani inside the chicken belly. I knew that this signature biryani will have best results on open fire but I wanted to make in rotisserie style so that you can prepare this dish at home. For this I had to marinate whole chicken. Then I layered the rice and aromatic herbs, fried onion, almond, cashew-nut, pistachios, raisins inside the marinated chicken in rotisserie oven.
Ingredients:
Whole Chicken 3.3 lb or 1.5 Kg
For Marinade:
1. 2. 3. 4. 5. 6. 7.
Ginger-Garlic paste Chili powder Fennel powder Shreegun Gold Garam masala Salt Cilantro, chopped Kastoori Methi
2 tbsp 2 tsp 2 tsp 1 tsp tsp 1 handful 1tsp

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Lemon juice Shreegun Tandoori Chicken Masala
2 tsp 2 tsp
For making Biryani Masala:

1. Red onions, cut thin long 2. Tomatoes, chopped 3. Left over marinade combined with 4. Ginger-garlic paste 5. Green Chili paste 6. Yogurt 7. Salt to taste 8. Basmati rice 9. Shreegun Biryani Pulao masala 10. Cumin seeds 11. Bay leaves 12. Ghee 13. Salt
5-6 3 cup water 4 tbs 1-2 tsp 3 tbsp 2 cups 2-3 tsp 1 tsp 2 2 tbsp to taste
Garnishing:
1. 2. 3. 4.
Fried onions cup Mint leaves, chopped 1/3 cup or 20 leaves Cilantro leaves, chopped 1/3 cup Saffron strands 2 pinch soaked in 1 tbsp milk
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Ghee roasted cashew nuts, Almonds, Pistachios 1/3 cup 6. Ghee roasted raisins- 3 tbsp
Methodology:
1. 2.
Remove the giblets from chicken and discard. Wash chicken inside and out. You can even pour some lemon juice over the chicken while rinsing it will take away any smell from it. Pat dry with paper towels. Rub chicken with a little olive or coconut oil. Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, make shallow diagonal slashes in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow mixing bowl and keep aside. Mix the Tandoori Masala with the yoghurt, ginger garlic paste, Kastoori methi,
3. 4. 5.
6.
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peppercorn, Kashmiri mirch, turmeric and salt to taste and make a smooth paste. You can use the blender.
7.
Smear this paste all over the chicken pieces, ensuring you rub it well into the slashes and that the complete chicken is well coated inside out to give the chicken a complex flavor that even permeates beneath the skin. Put the chicken and marinade into a deep bowl and cover. Now add the oil and mix well. This will held in glazing of the chicken when finished. Refrigerate and allow to marinate for one hour. However overnight brings best results.
8.
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Cooking rice:
1.
Soak the rice in water for 15 minutes, drain the water through a strainer. Combine the rice along with bay leaf, clove, cardamom, saffron strands soaked in warm milk.
2.
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Cook the rice 90% and the rest will cook inside the chicken. Keep aside the cooked rice.
4.
Now the final assembly and preparation

1. After you take out the marinated whole chicken from the bowl, there will be some marinade left in the bowl. 2. Combine cup water to that marinade and keep it in a bowl, we will be adding this while cooking the masala. 3. Heat oil in a skillet and keep the heat at medium, add onions to the oil along with salt and saut the onions till translucent and caramelized. 4. Add tomatoes, cook till gets mashed up. 5. Now, add the chicken marinade that is combined with water to the cooked onion mixture.
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6. Add yoghurt, other pastes and spices. Mix well and cook for 2 minutes. 7. Taste and if you need more spice add some more chili powder. 8. Add more salt if needed. 9. Add pre-cooked rice to this mix and lightly mix so that rice is coated in masala mix. 10. Inside the chicken put a layer of rice, fried onion and ghee roasted nuts, mint, cilantro and raisin. Continue the process until all ingredients are consumed. Close the chicken belly with tooth pick and the chicken is ready to go in rotisserie oven. Cook until it is done. 11. Place on the casserole dish cut into small portions and serve hot you can save garnished with remaining fried onions, and cilantro with yoghurt raita, pickle or fresh salad.
Tips:
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It is very important to add mint, this makes the biryani flavorful and aromatic. Also, while cooking turn the chicken over to all sides, so that it will get cooked well. This biryani is not that spicy so if you want it spicy add more chili powder while cooking the masala according to your needs. Leftover biryani can be refrigerated and it tastes even more delicious the next day.
2.
3.
4.
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Chicken Malai Korma
What a combination Chicken and Malai Korma? Before I go into actual recipe it is important to speak of Hyderabadi cuisine. Basically this is my Paneer Korma recipe however I have created out of this basic recipe the Chicken Malai Korma recipe as new creation. The highlight of the Andhra Pradesh cuisine is the Hyderabadi food. It is famous for its rich and aromatic nature. Its taste is very distinguishable having a liberal use of exotic spices and ghee. The Hyderabadi food uses fresh fruit instead of dried fruits. It is also famous for its non vegetarian preparation and Lamb is the most widely used meat here. Biryani one of Indias most popular foods, is a flavored rice with meat or vegetables. It is an important part of Hyderabadi cuisine. Biryani is cooked in wide variety here in Hyderabad.
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Hyderabadi cuisine is inspired by the Mughlai cuisine. This style of cooking is here since the Asaf Jahi period. Thus, the Hyderabadi cuisine is a perfect amalgamation of the typical Mughlai flavors with a blend of rich spices. What makes the Hyderabadi Cuisine special is the use of special ingredients, carefully chosen and cooked to the right degree. The addition of a certain
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Herb, Spice, Condiment, or an Amalgam of these adds a unique taste and texture to the dish. The herbs and spices used and the method of preparation gives the dish its name. Murgh do pyaza gets its name from the onions that are added twice to the dish in two variations. The Masalas or the rich blend of herbs, spices and condiments give the dishes a base, or what is popularly known as Gravy. Some of these blends are a secret that pass only down the family line or from the Ustad (Teacher) to his Shagird (Pupil). The head cooks or the Khansas were an asset to the house hold, and were treated with due respect. The word Nawabi is as synonymous with the Hyderabadi cuisine as Shahi is with Lucknowi (the North Indian city of Lucknow in UP). These terms conjure delicacies that are rich in taste and texture with mouth-watering aromas. The Kebabs in Hyderabad need a special mention, the Shammi Kebab is one such popular dish. The Kebabs are originally from Greece!! Now Kebabs are inducted into East Indian Cuisine as an integral part.
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Korma is a specialty that was born and grew up in the warmth of Hyderabad. I am using the Paneer Malai Korma recipe to make Chicken Malai Korma.
Ingredients:
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. Malai (thick top cream of milk) 2 cups Tender Chicken Breast cubes 250 gms Onions finely cut into pieces Tomato (finely cut into pieces) 2 medium Garlic cloves 10 Ginger (peeled) 1 piece Green Chilies 5 Coriander leaves (finely cut into pieces) 1 tbsp Turmeric powder 1 tsp Cashew nuts (broken into pieces) 10-12 Ghee 3 tsp Shahi Paneer Masala 2tsp Salt to taste Well beaten yogurt 1 cup
Methodology:
1. Make a paste of ginger and garlic.
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2. Mix yogurt garlic, ginger paste, Kashmiri Mirch, salt and chicken cubes. Mix well and keep in friz overnight for marinating 3. Break cashew nuts into small bits. 4. Heat ghee in a pan, fry cashew nuts, take it out and keep aside. 5. Add onions to the same hot ghee and fry it for 2 minutes. 6. Now to it, add the paste of ginger and garlic, green chilies, turmeric powder, Shahi Paneer Masala and salt. 7. Add tomatoes and cook till oil separates from gravy. 8. Now add marinated chicken cubes and all the marinade. Cook on medium flame. Continue to still so that the mix does not burn.
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9. Now add cream, stir and cook on low flame for two minutes. 10. To garnish, apply coriander leaves and fried cashew nuts. 11. Now simmer until ready 12. Chicken Malai Korma is ready. Serve garnished with cilantro leaves with naan, paratha, plain rice or Biryani rice. Accompany with a Daal of your choice salad and side dish. Tip: You can use this recipe to prepare mixed vegetables or cauliflower in Korma style as well.
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Basic Korma Recipe
It is usually considered a type of curry. The name originated because of Nizam of Hyderabad who was very fond of culinary. Korma sometimes spelled kormaa, qorma, kavurma, khorma, or kurma is a dish originating in South Asia especially in Hyderabad. It is made with yoghurt, cream, nut and seed pastes or coconut milk. Both vegetarian and non-vegetarian kormas adorn the culinary tables both for lunch and dinners throughout the world. Korma has its roots in the Mughlai cuisine of modern day India. It is a characteristic Persian Indian dish which can be traced back to the 16th century and to the Mughal incursions into present day Northern India, Pakistan and Bangladesh. Classically, a korma is defined as a dish where meat or vegetables are braised (cook meat or vegetables, by browning briefly in hot fat, adding a little liquid, and cooking at a low temperature in a covered pot with water, stock, and apple yoghurt or cream). The name
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is in fact derived from the Hindi and Urdu words for braise. The technique covers many different styles of korma. The flavor of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yoghurt kept below curdling temperature and incorporated slowly and carefully with the meat juices. Traditionally, this would have been carried out in a pot set over a very low fire, with charcoal on the lid to provide all-round heat. A korma can be mildly spiced or fiery and may use lamb, chicken, beef, paneer, vegetables and some kormas combine meat and vegetables such as spinach and turnip. The dopiaza, featuring a large quantity of onions, is a form of korma, as is the Kashmiri dish rogan josh or rogan gosht. The term Shahi used for some kormas indicates its status as a prestige dish, rather than an everyday meal, and its association with the court. Korma based recipes are very popular in Indian restaurants in the United Kingdom. In the UK a korma usually refers not to a particular cooking technique but to a curry with a thick, cream-based sauce or gravy; this bears little resemblance to a
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classical Indian korma, as it is not braised. The korma popularized in UK curry houses is invariably mildly spicy and may often feature nuts, usually almonds or cashews, and coconut. The korma style is similar to all other braising techniques in that the meat or vegetable is first cooked briskly or seared using a high heat and then subjected to long; slow cooking using moist heat and a minimum of added liquid. The pot may be sealed with dough during the last stages of cooking. Chicken or other poultry requires fairly thorough coating with the spice mixture, or marinating, and heating evenly in cooking oil or ghee at a high enough temperature to cook through, followed by a cooling period after which yoghurt and/or cream may be added. However, lamb requires a very brief initial searing to brown the surface of each piece, followed by a braising at a continuous low temperature. This prevents the lamb from toughening, a particular problem if a large amount is to be cooked; temperature heterogeneity is difficult if the mixture is left to stand. This low cooking temperature is
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usually quite difficult to achieve, but if done correctly results in a memorable dish. The korma can make use of a technique called bhogar (based on a South Indian Herbal Healer): later in the cooking, additional spices are mixed with heated ghee and then combined with the sauce formed by the braising; the pan is then covered and shaken to release steam and mix the contents. There is a wide variation between individual korma and other curry recipes. Chili and ginger are often used, but the precise method of preparation results in widely different flavors. Bay leaves or dried coconut may be added. Coconut is predominantly a South Indian flavoring used in various recipes.
Basic Korma:
1. 2. 3. 4. 5. 6. 7. Blanched almonds Cashews Yogurt Milk (low fat or skim) Green cardamoms, crushed by hand White pepper Salt to taste 1 cup 1 cup 1 cup 1 cup 6 2 tsp
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8. Coconut oil 9. Garlic paste 10. Ginger paste 11. Saffron pinch 12. Curry leaves or powder (optional) 13. Shahi Paneer Masala Tbs
4 tbsp 1 tbsp 1 tbsp 1 3
Methodology:
1. Soak almonds, cashews and cardamoms in water for at least 15 minutes. 2. Put soaked almonds, cashews and cardamoms into blender with yogurt, milk, pepper and salt (if desired) and blend until smooth. If mixture is too thick, add water and blend again. 3. Put oil in frying pan and cook garlic paste and ginger paste over medium low heat until light brown. And add a pinch of saffron. Add a little curry (leaves are preferable to powder) if desired, then add the blended mixture and cook for 7 minutes.
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4. To this basic sauce you can add any of the following: steamed vegetables, sauted lamb, sauted chicken etc. Then cover and cook until fully heated and blended. 5. For Kashmiri dishes (particularly chicken), add dried fruit before adding meat and vegetables.
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Gravies
White gravy one of the most popular, rich and tasty gravy. There are certain gravies that are very popular and are used widely in Indian Cooking world over. Normally these gravies are kept ready in restaurants to make wide range of vegetable and non-vegetable dishes. Today I share with you white, Almond and tomato gravy. 1. 2. 3. Tomato Gravy Almond Gravy White Gravy
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Paneer in Shahi Gravy
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WHITE GRAVY Ingredients:

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. Fresh yogurt well beaten Fresh cream Grated paneer Milk Cashew nuts broken Poppy Seeds soaked in milk for 1 hour Green chilies Ginger Coriander finely chopped Day-old bread white Sugar Salt to taste Cinnamon-clove powder Coconut Oil Onion large 1 cup cup 1 tsp cup 1 tbsp 1tsp 3 1 piece 1 tsp 1 slice 1 tsp pinch 3 tbsp 1
Methodology:
1. Grind together in a dry cashew, and bread.
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2. Grind together in a blender, onion, ginger, chilies, and khus-khus with milk. 3. Heat oil in a heavy pan, add onion mixture, saut for 3-4 minutes. 4. Add yogurt and cook, stirring continuously till whiteness of yogurt disappears. 5. Add milk, bring to a boil, add sugar, salt, dry mixture, cinnamon powder, and cream. 6. Stir gently till boil resumes. 7. Cook covered for few minutes till thickened. However if you have to preserve this gravy then keep slightly thin so that in the normal process of cooking the gravy will thicken. 8. Garnish with grated paneer, and coriander leaves. 9. When you need to use this recipe for any dish using your discretion add the vegetables at the appropriate time and in appropriate texture. For instance the gravy is already ready then
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you cannot boil potato in it. You have to use boiled vegetables and add gravy last.
WHITE GRAVY 2
This recipe is Almond based white recipe and indeed an alternate white gravy.
Ingredients:
Blanched almonds without skin 1Cup Onion chopped fine 1 cup Ginger and garlic paste 2tbs White pepper powder 1tsp Whole garam masala clove, cinnamon, bay leaf, cardamom, black ilaichi Milk Cup Fresh Cream Cup Salt to taste Coconut Oil 2 tbsp Coconut milk powder optional Cup Coriander powder 1Tbsp
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Methodology:
1. Grind blanched almonds to obtain milk. Do not make it too thin 2. Heat oil in thick bottom pan. Add whole garam masala Clove 3, bay leaf 2-3, cardamom 3-4, black ilachai 2-3, and cinnamon 1 stick. Now add diced onion and saut. Do not brown 3. Add ginger garlic paste and continue to saut until all raw smell is gone 4. Add almond milk and cook on medium heat and add salt 5. Add Coriander powder mix well and simmer 6. Add milk and continue to simmer continuously stirring so that the gravy does not burn or stick to the bottom 7. Fold in the fresh cream 8. This is basic gravy.
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9. Now when you are making any vegetable then we have to change the methodology slightly. For instance you are cooking peas and mushroom then you do not have to worry. When you are adding almond milk add mushrooms because it does not need much cooking. And after a few mins add peas and continue the process as usual. 10. However when you are using the vegetables that require more cooking then you can slightly boil. Normally in the restaurants such vegetables are kept slightly boiled.
SHAHI or TOMATO GRAVY

Shahi gravy is one of the most popular tomato gravy that is used in many dishes like, Shahi Paneer, Butter Paneer Masala, Dal Maharani, Paneer Makhani, Dal Pahktoni, Shahi Chicken and many other dishes both vegetarian and non-vegetarian. It can be made in advance and stored in air tight bottles in the refrigerator for at least one week. This is how different gravies are kept ready in the restaurants and customers specific orders are finished quickly.
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Ingredients:
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. Garlic paste Ginger paste Shahi Paneer Masala Kashmiri Chili powder Turmeric powder Tomato fresh Cashew nut paste Coconut Oil Kastoori methi Beet root Tomato paste Coconut milk powder 2 tbsp 2 tbsp 3 tbsp 2 tbsp 1 tsp 1 kg 1 cups 4-5 tbsp 2 tbsp medium cup 2 pks
Methodology:
1. In a deep sauce pan boil water and add tomatoes to the boiling water and then run under running water. Thus the skin can be removed. Keep aside. 2. In the same boiling water boil add onion cut into small pieces, sliced beet root to give a
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sparkling color and flavor to the final dish. Cook until soft. 3. Cut tomatoes into small pieces when cool. Blend into a smooth puree 4. Heat oil in a frying pan. First add the whole spices and crackle now add the blended onion and tomato puree and allow to boil first on medium heat and then lower the heat 5. Add chili powder, turmeric powder, Shahi Paneer masala and kastoori methi. Continue cooking on a low flame. 6. Add ginger garlic paste and cooking until raw smell is gone. continue
7. Add tomato paste and stir till oil floats. 8. Stir in cashew paste and continue to simmer for another few minutes before removing from the stove.
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9. This can be store in airtight bottles and used whenever necessary. This gravy is the base for many north Indian dishes. You have to use your discretion when making any particular dish. If you are making Shahi Paneer then you can heat some butter or oil in a heavy bottom pan add required amount of the Shahi gravy. Add water and allow to boil slip in the Paneer cubes and simmer then add cashew nut paste and before turning of the stove slip in fresh cream. Garnish with cilantro and serve with Naan or Bread of your choice. When using chicken then use your discretion for cooking time and when to add the chicken pieces.
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Snacks & Appetizers
Snacks, appetizers, and soups form important part of our diet. Soups are liquid that add water content to our body. Appetizers as the name explains open up your appetite. And snacks are all time favorites of everyone. You can choose your own creation in this regard. However there are certain commonly recognized ones. First of all I will take the standard commonly recognized snacks. Basically there is not much different between snack and appetizers. Still these have been categorized separately.
Snacks and appetizers:

Pakoras or Fritters
There is wide variety of Pakoras. First I will explain the basic one and then the variations.
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Pakoras are basically deep fried fritters seasoned with spices and herbs. The basic ingredient for these is besan or chickpeas flour. This flour you can obtain from any Indian grocery. This flour comes from split black gram or channa. Before the split pulse is ground into smooth flour the skin is also removed. Thus it gives a very pleasant looking lemon color. There is a slight difference between black gram and the white one. The white variety is very common. This is also called chickpeas or garbanzo beans as well. Nutrition wise black gram is much more nutritious.
Ingredients:
1. 2. 3. 4. 5. 6. 7. 8. Besan flour Split moong dal without skin Shreegun Pakora masala Ajwain seeds Salt to taste Pinch of baking soda Coconut Oil to cook Assorted vegetables like potato, onion, spinach, cauliflower 2 cups 1 cup 2 tsp tsp
eggplant,
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The researches have shown that in tropics coconut oil is very healthy. I prefer this oil over all other oils. In Indian sub-continent mustard oil is frequently used. However for fritters the vegetable oils or coconut oil is more preferred. Vegetables like potato, eggplant, onion, spinach, cauliflower florets
Methodology:
1. Sift flour by adding salt and the pinch of baking soda (Optional this makes the size slightly bigger and also adds a new texture to the final product) and add 1 tea spoon of ajwain seeds. These are also called wild celery or carom seeds.
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Assorted Pakoras or Fritters
2. Soak the split moong in water overnight or at least 4 hours. Grind it to a smooth puree. Moong puree is optional on a daily basis. However it adds to the texture and nutritional value. Now there are two types of protein. 3. To the besan flour add 2 tsp of pakora masala and additional turmeric for added color. Mix well with the moong puree or water as the
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case may be. The barter is slightly thinner than the cake mix. If it is too watery then it cannot be fried. And if too thick then too there will be problem. Beat enough clockwise or anti clockwise only to bring more air and make the barter lighter. A lighter barter will make softer spongy fritters. 4. Now the barter is ready. Cut potato, and eggplant into circular or oblong slices. Onion you can slice to make rings or slice straight to mix with the barter. Cut cauliflower into small florets. You can give a light steam in salted water to these florets. 5. Now heat the oil in a wok or deep cooking pan. Dip the potato slices one by one into the barter and make sure the barter is applied on both sides. Gently slide into the oil. Now reduce the heat to medium. And cook golden brown on both sides. Drain oil and put on absorbent towel to soak oil. 6. You can cook all the fritters of one ingredient first before moving to another. You can make a variety or simply use one ingredient.
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7. The sliced onion, spinach can be cut fine and mixed with the barter to make separate fritters. Server these hot with the sauce or chutney of choice. These go very well with green mint and cilantro or tamarind chutney.
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Dahi Vada
Dahi Vada is an important North Indian delight. It can be served as a side dish or as an appetizer. Also it is served as Chat - an important way of serving this. It is made by using three separate items. First I will take these items and then combine together to make this savory dish. It is a great starter or a cold appetizer. Dahi Vada, is also known as a popular North Indian street food fare. Dahi Vadas are quite versatile and you can make it in different ways. In the northern parts of the country, this is known as dahi bhalla and is usually served in a smooth yogurt sauce, garnished with date and tamarind chutney, coriander and mint chutney and roasted cumin and red chili powders.
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All the southern states have different names but the style of serving is usually the same, the vadas are dunked in yogurt Basically, dahi vadas are lentil (black gram/urad dal) based savory balls or dumplins that are smothered
with frothy fresh yoghurt and sprinkled with spices like chili powder, roasted cumin powder, chaat masala or black salt and liberally doused with a
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tangy-sweet tamarind-date-prune chutney which is mixed with a south Indian style seasoning.
Ingredients:
For Vada 1. Urd daal washed cup 2
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2. Moong Daal Washed Cup 3. Besan 4. Salt to taste 5. Coconut Oil to fry 6. Chopped ginger optional 7. Raisins optional
1 Cup 1 cup 1 tbs 1 tbs
Methodology:
1. Clean and soak urd daal and moong separately for at least 4 hours. Grind the two dal into a smooth barter of medium consistency. 2. Beat the mixture to get lighter and keep on adding the besan flour. In doing so always work the barter clockwise or anti-clock wise either. Do not mix. Experience will reveal the lightness. It is like cake barter. When the barter is light then the fried vadas come out fluffy and light. 3. Add salt and continue to mix well.
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4. Add a small pinch of baking soda to make vadas bigger in size, softer, and lighter. This is however optional. 5. What to do with raisin, chopped ginger and chopped green chilies. Using these is unique North Indian style every special occasion my mother the vadas in a unique style filled with these ingredients. 6. This is done differently. The barter is kept slightly thick. Now spread a piece of polythene on the counter top. Take a portion of the barter and place on the polythene spread into a 3 round shape. Place a few pieces of chopped ginger, green chilies and raisins. Now holding the polythene fold into half to shape semi-circle. Gently remove from the polythene and gently slide in hot oil in a deep frying pot. Keep oil hot. One by one fry these to golden brown and place on the absorbent paper towel. 7. In the same hot oil drop gently by hand or a spoon the dal barter to form balls. With practice and consistency of the barter you can
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give round patty shape to vadas. In between you can put a few grains of ginger, raisins, and chili pepper. This is again optional. 8. Put fried vadas on a paper towel to soak excess oil.
Preparing Dahi
Indredients: 1. Smooth thick consistent plain yogurt 3 cups 2. Salt to taste 3. Roasted Grind geera 1tsp 4. Cayanne pepper powder 1tsp 5. Chhat masala or dahi vada masala 1tsp 6. Sugar 2tsp Methodology:
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1. Pass the yogurt through a strainer to get smooth consistency. 2. Add salt to taste, pinch of sugar, chaat masala, grind geera, and chili powder. Mix these well. 3. Set aside in refrigerator.
Chutneys:
Tamarind Date Prunes chutney Mint and corrinder chutney The final assembly of dahi vadas: 1. Dip the fried vadas in luke-warm water to drain excess oil. Squeeze the water and dip all vadas in yogurt mixture. 2. Add chutneys 3. Garnish with grind geera, chilly, coriander leaves finely chopped, fresh
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4. You can add a few finely sliced carrot and beet root strips as final garnish. Serve the dish chill as side dish or appetizer. Choose your own way to serve this.
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Dal Makhani
Dal Makhani is a delicacy from Punjab filled with rich proteins and fiber. Traditionally lentils and red beans are generally soaked overnight or for at least 8 hours and gently simmered on low heat along with ginger, garlic and a few other spices (garam masala).These are then combined with a tangy masala base which includes onions, tomatoes ( chopped or puree) or dried mango powder or even pomegranate seeds. Dollops of fresh cream and butter provide for the rich finishing touch. Garnished with finely chopped coriander leaves and fresh cream it is indeed a delight. Dal Makhani takes longer to cook than the split dals, but the result is worth it.
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Ingredients
1. Whole Urad or black gram lentil cup 2. Kidney beans( Rajma or red beans) cup 3. Grated ginger 4. Coarsely ground fennel seeds 1 1/3 1 tbs 2 tsp
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5. Red Chilli powder ( to taste) 6. Turmeric powder tsp. 7. Ghee or clarified butter or oil tbs. 8. Cumin seeds tsp. 9. Hing a large pinch of 10. Minced ginger & garlic 11. Onion thinly chopped 12. Tomatoes, finely chopped 13. Garam Masala 14. Fresh cream. 15. Chopped coriander leaves 16. Salt to taste 17. Water (to cook dal)
1 3-4 1
1 tbsp 1medium 2-3 medium tsp cup 2 tbs. 5-6 cups
[NOTE: You can use the ready masala mixture Dal Makhani. Various brands are available. However I prefer SHREEGUN brand for the quality, flavor and fragrance.]
Methodology:
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1. Wash and soak black Urad whole and rajma overnight. 2. Cook the soaked Dal and Rajma in 5-6 cups of water with salt, red chili powder, fennel seeds powder, turmeric, and grated ginger till Dal and Rajma are done/soft. You can use pressure cooker (for 10-12 whistles). 3. Lightly mash Dal and Rajma mixture, keep aside. 4. Heat oil or butter in a thick bottomed pan. Add cumin seeds and Hing, let it crackle.
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5. Add ginger, garlic, chopped onions, and cook till light golden brown in color. 6. Add Garam masala and chopped tomatoes. 7. Saut till tomatoes are well mashed and fat starts to leave the Masala.
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8. Add mashed Dal and Rajma to this mixture and little water (desired consistency). Correct seasoning, and 9. Simmer at very slow flame for 15-20 minutes. 10. Add fresh cream and let it simmer for 5 minutes and turn off the heat. Garnish with coriander leaves before serving. Serve hot with Naan or Paratha or even with rice.
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Murgh Do Pyaaza
Murgh Do Pyaza is a famous tasty dish of chicken originated in Awadh region of Utter Pradesh. The soul of Awadh is Lucknow. Awadh was the name given to a certain region of the state that was ruled by Muslim rulers. It is a basic chicken dish that is cooked with chunks of onion in such a way that along with chicken you get the chunks of onion. Thus onion is used in two way. First the regular way of sauting along with ginger garlic paste and tomatoes. Second chunks of onion are used while cooking chicken. You will recall chunks of onion in chunky vegetables cooked Chinese style.
Ingredients:
Chicken Onion finely chopped Onion cut into chunks Chili powder
300 gms 1 cup 1 cup tsp

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Green Chilies Turmeric Shreegun Kitchen Queen Masala Ginger garlic paste Diced tomatoes Coconut Oil Salt as per taste Mint leaves (few chopped) Coriander leaves (few chopped) Lime Juice
2-3 1 tsp 2 tsp 1 tbsp 1 cup 1 tbsp
1 tsp
Methodology:
1. Wash chicken well and cut into small pieces 2. Place chicken pieces in a glass or non-reactive mixing bowl Chicken with Chunky Onions 3. Add turmeric, chili powder, salt and a few drops of lime juice mix well and set aside for half an hour for marinating.
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4. Heat oil in a heavy bottom pan, add onion and saut till it turns golden brown. 5. Add ginger garlic paste and saut again. 6. Add diced tomatoes and allow to cook until tomatoes are soft and start melting.
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7. Add Kitchen Queen Masala and saut again and cook for some time. 8. Add chicken pieces and mix well. Also add chunks of onions again mix well. Add 1/2 cup water and close it with a lid and cook it in a slow flame. 9. Once the chicken pieces cooks and become tender, switch off the flame. Remember gravy is kept relatively less. Garnish it with coriander and mint leaves and serve it with steamed rice or Indian breads like roti, naan or chapattis.
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Chicken 65 Andhra Style
There are numerous theories doing the rounds on around the origins of Chicken 65. Whatever the real story, I must thank the one who created this delicious chicken starter recipe. Chicken 65 is a spicy, deep-fried chicken dish that originated in Chennai as a bar snack, entree, or quick snack. The flavor of the dish comes from ginger, cayenne pepper, mustard powder and vinegar although the exact recipe can vary. It can be prepared using chicken with or without bone. While the name Chicken 65 is universally used to refer to the dish, there are many different stories for how the name came into existence. No one really knows of these anecdotal theories about the origin of this dish.
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It is said that Chicken 65 as a dish it was introduced in 1965 at the famous Buhari Hotel Restaurant in Chennai by its founder A.M. Buhari, a pioneer in the South Indian food industry. They also offer Chicken 78, Chicken 82 and Chicken 90, introduced in 1978, 1982 and 1990 respectively. Amitabh Bachans TV reality show Kon Banega Crorepati Who will become the millionaire, featured Chicken 65 as a Buhari invention and also Siddarth Basus Quiz Time in Door Darshan Indian Television in the 90s featured it too. On one account this dish is said to require 65 days to prepare the marinade, however this is unlikely the reason of freshness and flavor. Another account claims that chicken has to be exactly 65 days old for this dish. It is also claimed that the dish emerged as a simple meal solution for Indian soldiers in 1965.
Chicken 65
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Another account claims that it is a dish containing 65 chili peppers devised by an enterprising hotelier in Andhra Pradesh. However the most valid account explains that northern Indian army soldiers frequented a military canteen in Chennai. Its menus were written in Tamil, the local language. However most soldiers, being North Indiana could not read or understand Tamil. Therefore they made their choice by citing the number of the dish on the menu card. The dishs popularity spread among the soldiers by word of
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mouth. They would simply ask for number 65 as it was convenient and easy to remember. Soon the dish became known officially as Chicken 65.
Main Ingredients:
Boneless chicken cut into small bite size Coconut Oil for deep frying Yogurt Salt to taste Turmeric powder Red chili powder Coriander powder For Marinade: Turmeric powder Red Chili powder Black pepper powder Ginger garlic paste Lemon juice Salt to taste large pinch 1 tsp tsp 1 tsp tbsp 250 gms cup tsp tsp 1/4 tsp
To coat chicken that has been marinated:
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Egg Corn flour Rice flour Yogurt For Tempering: Cooking oil Curry leaves Garlic, minced Ginger minced Green chilies slit length wise
1 1 tbsp tbsp. Cup
tbsp 1 sprg 2 cloves piece 4-5
Methodology:
1. Mix all the ingredients for marinate and add bite sized chicken pieces to this mix. Marinate for 1 hour. 2. In a glass or stainless-steel mixing bowl, mix yogurt, salt to taste, turmeric powder, red chili powder and coriander powder. Keep aside.
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3. After marinating the chicken, add egg, cornflour, salt to taste and rice flour to coat the chicken. Add a tbsp of water if required. 4. Heat oil for deep frying. Once the oil is hot, add a few chicken pieces into the oil without crowding the vessel and cook on medium flame. Once the chicken is almost cooked, increase flame and deep fry the chicken pieces till golden brown. 5. Remove onto absorbent paper. Keep aside. Repeat with rest of the chicken pieces. 6. Heat a cooking vessel, add a tbsp of oil. Add garlic and ginger and saut for a few seconds. Add curry leaves and green chilies. Saut for a few second. Add the deep fried chicken and toss well and cook for 2 minutes. 7. Add the yogurt mixture and cook on low to medium flame, mixing the contents well. Toss the chicken till the yogurt dries up and the chicken absorbs the yogurt mix.
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8. Remove onto a serving plate. Garnish with coriander leaves and a lemon or lime wedge before serving.
Tips
1. Garlic is optional ingredient. 2. Yogurt is essential ingredient. It gives the chicken texture and flavor
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Fish in a Tangy Coconut Curry
Kottayam is the Southern region in State of Kerala, land of the Gods! Kerala curry is a famous fish curry from this southern Indian state of Kerala. This dish is a very fine example of that Kerala cuisine. Fish is cooked with coconut and tamarind. The flavorful fish with coconut and tamarind gravy is perfect with white rice. It is traditionally served in a shallow clay dish called a chatty, or manchatti. This is one of the easiest Kerala Fish Curries since it does not require any roasting or grinding or shredding coconuts. The frozen ones of course lack the flavor of the fresh ones which used to be a regular dish at most
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of the house in Kerala. This Fish Curry is lot healthier than Kerala Fried Fish.
Ingredients:
1. Onion chopped 2. Garlic peeled cloves 3. Ginger peeled and thinly sliced piece 4. Chili peppers chopped 1cup 4 to 6 1-inch 1 to 6
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5. Tamarind pulp 6. Warm water cups 7. Coconut Oil 8. Mustard seeds 9. Kitchen 2tbs 10. Fenugreek teaspoon 11. Curry leaves 6 12. Salt and pepper taste 13. White fish cut 2Lbs 14. Coconut milk cups
2 or 3 tablespoons 1 3 or 4 tablespoons 1 tablespoon Queen Masala 1 4 to to into bite-sized pieces 1
Methodology:
1. Grind onion, garlic, ginger and chilies into a puree slightly chunky. You may have to add a little water and work in batches if using a blender.
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2. Soak the tamarind in the water for 30 minutes. Removes the seeds. Mash with your hands to get the pulp. Add water. Strain to separate the tamarind water and discard the pulp. 3. Heat the oil in a large pot, kadhai or wok over medium-high flame. Add the mustard seeds and saut until they start to crackle. Add curry leaves. Allow these to pop. Add the dry spices mixed in water quickly and stir just until they are absorbed by the oil. Do not allow the spices to burn. 4. Quickly add the onion puree. Reduce heat to low and cook until the liquid is reduced and the raw flavor is gone. This may take about 10 to 15 minutes. Use your culinary expertise. 5. Add the tamarind water, season with salt and pepper and simmer another 10 to 15 minutes to blend the flavors and reduce the liquid somewhat. 6. Now stir in the fish and coconut milk and simmer slowly another 5 to 10 minutes until
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the fish is cooked through. Adjust seasoning and serve with basmati rice.
Variations:
1. Fish curries in Kerala commonly use kudam puli - also known as kodampuli, kodum puli, kukum star or black tamarind as a souring agent. This recipe uses regular tamarind as a substitute. Some recipes call for lemon juice or even vinegar. 2. Kerala curry is good with a wide variety of fish. Use whatever is available to you. 3. Add cup grated coconut with the tamarind water. 4. Add 1 cup chopped tomatoes if you like. 5. The dish is normally served quite spicy. Vary the number of chilies according to your taste. 6. Add 1 or 2 tablespoons of paprika along with the other spices.
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7. Some recipes eliminate the coconut milk but use coconut oil to saut the onion puree and spices.
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Shahi Lamb Curry
The word Shahi means royal and this dish is indeed fit for a king! The use of tomato paste and cream gives the gravy a smooth, velvety texture. I suggest you to add chopped raisins to keep their flavor subtle and use coconut to give body to the sauce. The gravy is finger-licking good.
Ingredients:
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. Ginger Garlic cloves Coconut milk powder Cashew pieces Salt to taste Fennel seeds Cayenne pepper Boneless lamb/mutton cubes Butter Bay leaves 1 inch piece 4 2-3 tbsps. cup 1tsp tsp 1 lbs. 2 tbsps. 2
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11. 12. 13. 14. 15.
Tomato paste Raisins, chopped Garam Masala Heavy cream, divided Chopped fresh mint
2 tbsps. 2 tbsps. 1 tbsps. 1 cup cup
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Methodology:
Preparation: 1. Grind ginger, garlic, coconut and half the cashews, adding some water if needed. Blend in also the salt, fennel, and cayenne. 1. In a medium bowl, marinate the lamb in the ginger-garlic paste for 30 minutes to an hour.
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2. Melt butter, add bay leaves and lamb. Brown the lamb, stirring occasionally. Add tomato paste and 3. Brown. Add raisins, remaining cashews, Garam Masala and half cup cream. Simmer for 20-30 minutes or until tender, adding some water if needed. 4. Add the remaining half cup of cream. Taste and adjust the seasonings. Add chopped mint, serve with plain basmati rice or biryani or naan.
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Lamb Shahi Korma
Lamb in Saffron and Cardamom Cream Saffron and spices really shine in this classic lamb dish. Slow cooking in broth and cream creates a flavorful gravy. Serve over rice for a satisfying meal. You may substitute beef for the lamb, but you may need to add additional liquid. Ingredients: 1. Saffron threads tsp 2. Heavy cream cups 3. Garlic cloves 4. Ginger, peeled cube 5. Blanched slivered almonds Tbsp 6. Water or beef broth
1/8
1 8 1inch 5 1 cup
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7. Coconut oil Tbsp 8. Boned lamb cut into 1-inch cubes 9. Cardamom pods whole 10. Whole 6 11. Cinnamon stick 12. Onions chopped 13. Shreegun Kitchen Queen Masala 14. Ground black cumin teaspoons 15. Cayenne pepper teaspoon 16. Salt to taste 17. Garam masala teaspoon
7 2 Lbs 10 cloves 1inch 2 medium 1 teaspoon 2
Methodology:
1. Gently warm the cream only until it begins to steam. Remove from heat, stir in saffron threads, and set aside.
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2. Blend the garlic, ginger and almonds and 7 tablespoons of the water or broth into a paste. Set aside. 3. Place the oil in a heavy, deep non-stick skillet and heat over medium-high. Brown the lamb in batches, placing in a single layer, taking care not to crowd the skillet. Remove lamb to a bowl as you brown it and keep warm. 4. Into the same pan, add the cardamom, cloves, and cinnamon to the remaining oil. As soon as the cloves expand - a matter of seconds, add the onions and stir-fry until lightly browned. 5. Reduce heat to medium and add the garlicginger paste, Kitchen Queen Masala, cumin, and cayenne pepper. Continue to stir-fry until browned. This may take another 3 to 4 minutes. 6. Add the fried lamb - including any accumulated juices to the onions and spices mix in the skillet along with the salt, heavy cream, and remaining water or broth. Cover and bring to a
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boil. Reduce heat to low and simmer lamb about 1 hour until tender, stirring frequently. 7. Skim off any fat. Mix in the Garam masala. Simmer an additional 3 minutes, remove cinnamon stick and any large spice pods. 8. Serve with rice, if desired.
Tip:
I advise not to add the cashew until the end because they will get mushy if you add them too early. However, you can add the raisins earlier.
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The uniqueness of Indian Cuisine lies in its special blend of spices that release unique yet pleasant aroma in the atmosphere. The aroma comes from the fragrance of spice blend. Indeed it is the spice blend and the cooking technique that are important. In the book certain recipes have been shown through all the detailed steps required for cooking that dish. Many new recipes were also developed. However my emphasis has been on using naturally hydrogenated oils where strong double carbon bond exists. Most of the available oils are injurious to health. These are partially hydrogenated oils that are even more harmful. And while cooking any particular dish the finishing look is very important as it makes the dish even more attractive than a beautifully dressed beauty. This creates an enticing ambiance in the surroundings. Just a few mouthwatering varieties of Indian dishes can provide an excellent decoration for any occasion. The basic recipe ranges from snacks, appetizers, soups, drinks, chaat specials to main course fine dining items to suit any occasion from an ordinary get together to a gala feast of a presidential dinner occasion for any dignitary. Indian cuisine is as diverse as its people and geography. Indian cuisine represents unity in diversity at the grossest level. Let us enter into this festivity if culinary delights as presented through this volume.
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