RASAM VADA INGREDIENTS FOR VADA: Channa dal- 200 gm Onion 2 (big) Curry leaves 15-20 leaves Ginger

er small piece (1/2 inch) Red chilly powder 1/4 tbsp (or more as per taste) Salt as per taste Asafoetida 1 pinch Cooking oil for deep frying vada. Soak channa dal for 4-5 hours. Filter out completely the water in a strainer. Grind all ingredients together. Please note you dont have to add water while grinding. After grinding, if needed add salt as per taste. Vada can be made either in flat or in ball shape. Deep fry the vada in cooking oil. Keep aside the deep fried vada and lets make rasam now. Mean while, you can eat couple of this vadas pipping hot. INGREDIENTS FOR RASAM: Water 4-5 cups Red chilly (whole) 2 Black Pepper 10 Garlic 3 pod Turmeric powder 1 pinch Tamarind 1 small lemon size Jeera 1/4 tbsp Asafoetida 1 pinch Curry leaves 4-5 Mustard seeds 1/4 tbsp Cooking oil 1 tbsp Mix tamarind in water and keep aside. Coarsely grind red chilly, black pepper, garlic, jeera, asafoetida together and saute mustard seeds and the grounded ingredient in frying pan with 1 tbsp of cooking oil. Add a whole red chilly and curry leaves for seasoning. Add the tamarind water into the fry pan and bring it to boil. Check the taste for salt and tamarind. If the tamarind taste is more, you can add little more water to offset it. While rasam is boiling, add the vada to the hot rasam and remove it from stove immediately. Keep it aside for 10-15 minutes so that rasam gets absorbed into vada. Now your Rasam vada is ready to serve

Chicken curry (Koli saaru) Ingredients Chicken 1 1/2 Kg Corriander leaves 1 bunch Ingredients to fry 2 large onions 1 large whole garlic cinamon 2 - 3 Cloves 4 cardamon 1 Corriander seeds 1 tsp Other ingredients red chilli powder 3 tsp Ginger 1 1/2 inch coconut milk 1 1/2 litre Method: Add ginger, corriander leaves and red chilli powder to the fried ingredients and grind them into a fine paste. Add oil in a pan and add onions to it. Fry them untill its brown. Now add tomato, chicken, salt and turmaric to it. close the lid and cook for few minutes. then add the masala and cook until the chicken is tender. Add coconut milk and bring it to boil before removing from the flame. If u want you can make the curry very thick. khamang kakdi Ingredients for the salad 4-5 small cucumbers approx 21/2 to 3 cups cup roasted peanuts cup freshly grated coconut 1 green chili, finely chopped 2 tsp lemon juice can be added more or less 1 tbsp chopped coriander leaves salt & sugar as required for the tempering: 1 tbsp oil tsp mustard seeds 7-9 curry leaves Instructions 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. rinse and peel the cucumbers. chop them finely. keep aside for 15-20 minutes. now squeeze water from them and put them all in a bowl. in a mortar and pestle, coarsely crush the roasted peanuts. mix the peanuts, coconut, lemon juice, coriander leaves with the cucumber. heat oil. first fry the mustard seeds till they pop. add the curry leaves and fry for some seconds. pour this entire tempering mixture in the bowl of cucumber.

11. toss well. 12. just before serving add some sugar and salt. mix well and serve. methi muthia: steamed & fried ingredients for making the muthia dough: 2 cups besan/chickpea flour 1 tbsp water or yogurt - add more if required 1/4 tsp baking soda 2.5 cups chopped methi leaves 2 tbsp sugar 1 tbsp salt 2 tbsp oil 2 tbsp semolina 2 tsp white sesame seeds 1 tsp turmeric 1 tsp coriander/dhania powder 1 tsp cumin/jeera powder 1/2 tsp red chili powder/cayenne pepper 1 tbsp salt 2 tbsp lemon juice 2 tbsp ginger green chili paste water for steaming the muthia oil for frying the muthia for tempering the steamed muthia: 2 tbsp oil 1 tsp white sesame seeds 1 tsp mustard seeds a pinch of asafoetida 1 sprig of curry leaves for garnishing the steamed muthia: few chopped coriander leaves some freshly grated coconut method: preparing the dough: mix all the ingredients except water/yogurt. keep aside for 15-20 minutes. add water and make a smooth dough. 1. 2. 3. 4. 5. making the steamed muthia: from half of the dough, make sausage shaped long rolls and place them in a greased container. steam these rolls for 17-20 minutes or till done. once warm and cooled, slice the steamed rolls. temper the ingredients mentioned in the tempering list above. add the sliced muthia and fry for 2-3 minutes. serve hot or warm garnished with some chopped coriander leaves and grated coconut

making the fried muthia: make small elongated cylindrical rolls from the remaining half of the dough. heat oil. shallow or deep fry the muthia till golden brown and crisp. drain on kitchen paper towels. serve hot with some chutney or tomato sauce. my notes if the dough become sticky add some chickpea flour. don't over steam the muthia. they become dry. in india we don't get very bitter fenugreek/methi leaves. if the methi or fenugreek are bitter, than just rub some salt on the leaves and keep aside for 15-20 minutes. later squeeze the methi leaves with your hands. this removes the bitterness. add these to the flour. in this case you may have to use some extra water or yogurt.

Chinese Toffee Apples INGREDIENTS Apples (Saeb) 2 peeled Corn flour (Makai ka atta) 2 tbsp For Batter: Refined Flour (Maida) 1 cup Corn flour (Makai ka atta) 2 tbsp Baking powder (Khaane Ka Soda) tsp Water 1 cup For Caramelizing: Butter (Makkhan) 1 tsp Sugar (Cheeni) cup To serve: Sesame (Til) seeds 2 tbsp Vegetable oil for frying 2 cups/470ml PREPARATION METHOD Step 1 Core and cut apples, first into halves and then further into 1 inch pieces. Step 2 - Sprinkle 2 tbsp corn flour on the pieces, coating them completely and shake off excess. Step 3 In a bowl mix Maida, 2 tbsp of corn flour, baking powder. Add water to make into a smooth batter. Step 4 Dip apple pieces into batter coating them completely. Fry in sufficient oil, on medium flames for 2-3 minutes till they turn golden-brown Step 5 In a pan, mix sugar and butter. Add 2 tbsp water and allow sugar to melt into a light brown color (caramelizing). Stir it often so that it does not burn. Step 6 - Once the caramel is ready, add apples to it to coat it. Sprinkle til seeds on top. Step 7 Pour the caramel coated apple pieces into a big bowl of ice water, to make it crispy. Take it out on a plate after a min or so and separate the pieces with the help of a fork.

Dry Vegetable Manchurian INGREDIENTS Carrot, cabbage, capsicum, beans and spring onion whites (finely chopped) : - 2 cups All-purpose flour :- 2tbsp. Corn flour :- 2 tbsp. Rice flour :- tbsp.

Ginger-garlic-green chili paste :- 1tbsp. Soy sauce :- tbsp. Black pepper powder :- 1/2 tbsp. Warm water :- As required Salt :- As per taste Oil for deep frying Ingredients for sauce Spring onions (finely chopped) :- cup Garlic (finely minced) :- 1-1/2 tbsp. Ginger (finely minced) :- tbsp. Green chilies(chopped) :- 2 Red chili powder :- tsp. Soya sauce :- 2 tsp. Chili sauce :- tbsp. Vinegar :- 2 tsp. Tomato sauce :- 2 tbsp. Brown sugar :- 1 tsp. Sesame oil :- As required Spring onion greens or Coriander leaves :- 1-1/2 tbsp. TOOLS REQUIRED Spatula Deep bottomed pan Serving dish Large vessel PREPARATION METHOD Heat oil in a deep bottomed pan for deep frying. In a bowl, addrice flour, maida, corn flour, salt, pepper powder, ginger-green chili-garlicpaste,soy sauceand salt. Sprinkle little water to prepare a thick batter. Add water slowly and use only as much water as needed to prepareManchurian balls. Deep fry each balltill cookedanddecrease the heat. Increase the heat towards the end of the cooking and fry till these Manchurian balls turn golden brown in color. Remove them onto an absorbent paper and set aside. Heat oil in a large vessel and then add the garlic. Stir fry for a minute. Addginger and green chilies and stir fry over high flame for another minute. Add the whites of spring onions and fry for 2 minutes on high heat, continuouslytossing them. Now mix the vegetable balls in it and stir fry for 3 more minutes. Decrease to medium flame. Add the tomato ketchup, soya sauce, brown sugar, chili sauce and vinegar. Combine well and cook for two minutes. Add specified amount of water and stir. Cook for a few minutes.Switch off the flame. Serve hot. Aaluchi Patal Bhaji Ingredients Colocassia leaves (arbi ke patte) Raw peanuts,soaked Split Bengal gram (chana dal),scaled Oil Curry leaves Green chillies,chopped Salt Scraped coconut 8 1/2 cup 1/2 cup 3 tablespoons 5-6 2-3 to taste 1/4 cup

 Cumin seeds 2 teaspoons Gram flour (besan) 2 teaspoons Mustard seeds 1/2 teaspoon Fenugreek seeds (methi dana) 1/4 teaspoon Asafoetida a pinch Jaggery (gur) 3/4 tablespoon Tamarind paste 3/4 tablespoon Method Trim the stems of colocassia leaves, peel them and chop. Shred the leaves. Heat 2 tbsps oil in a pressure cooker, add curry leaves, green chillies, peanuts, chana dal, colocassia stems and leaves. Mix well. Add 1 cup water and salt and mix. Close the cooker with the lid and cook under pressure till 2-3 whistles are given out. Grind coconut and cumin seeds with a little water. When the pressure reduces, open the lid and mash contents slightly. Add gram flour and mix. Heat remaining oil in another non-stick pan, add mustard seeds, fenugreek seeds and asafoetida. When the mustard seeds splutter, add the tempering to the mixture in the pressure cooker and mix. Add 1 cups water and mix. Add jaggery and tamarind paste and mix. Add coconut-cumin paste and mix well. Bring it to a boil. Serve hot with steamed rice. Coondapur Koli Thalna Ingredients Chicken,2 inch pieces 1 kilogram Olive oil 2 tablespoon Onion ,chopped 2 medium Coconut milk 2 cup Salt to taste Lemon juice 2 tablespoon For paste Olive oil 2 teaspoon Dry red chilies 7-8 Coriander seeds 1 tablespoon Cumin seeds 1 teaspoon Peppercorns 7-8 Fenugreek seeds (methi dana) 1/2 teaspoon Scraped coconut 1/2 cup Garlic 8-10 Turmeric powder 1/2 Method Lightly roast dry red chillies, coriander seeds, cumin seeds, black peppercorns and fenugreek seeds in two teaspoons of olive oil. Grind to a fine paste along with coconut, garlic, turmeric powder and half a cup of water. Heat one tablespoon of olive oil in a thick bottomed pan. Add half the onions and ground paste. Saut for two minutes then add chicken, coconut milk, salt and lemon juice. Cover and cook for ten to fifteen minutes or till the gravy thickens. Heat remaining olive oil in a pan. Add remaining onions and saut till light golden brown. Add the cooked chicken and half a cup of water and cook for five more minutes. Serve hot.

Saffron Vegetable Pulao Ingredients 3 cups Biryani rice (Jeera samba rice)or Basmati rice 2 cups sliced onions 2 tsp ginger-garlic paste 2 green chillies slit into two 2 tbsp ghee 2-3 tbsp oil 1 tsp cumin seeds 4 green cardamom pods 1 cinnamon stick 1 big bay leaf 4-5 cloves 1/2 tsp garam masala 10-12 Saffron strands 10-12 mint leaves 2 tbsp cashew nuts 2 tsp raisins 1/2 cup peas 3 tbsp beans finely chopped 2 tbsp chopped vegetables of your choice like carrots or cauliflower salt to taste coriander leaves to garnish Preparation In a pressure pan heat 2 tbsp oil. Add cumin seeds and let them splutter, add bayleaf,cinnamon, cardamom, cloves, cashew nuts, raisins and fry for 30 seconds or till you smell the aroma. To this add onions,green chillies, ginger-garlic paste and saute well for a minute. To this mixture add mint leaves, peas, beans, other vegetables of your choice, garam masala, salt and saute again. Wash the rice and add it to the pan. I used biryani rice which is found in the name of Jeeraga samba rice. If not basmati rice can be used. Saute the rice on medium flame along with all the vegetables for a minute. Now add 3 and half cups of water for biryani rice. For basmati rice 6 cups of water. Also add 2 tbsp ghee, saffron strands and pressure cook for 3 whistles. When the pressure is off, garnish the Pulao with fresh coriander leaves and serve with raita.

Peshawari Aloo Aur Naram Roti (Potato gravy with soft Rotis) Ingredients for Peshawari Aloo 10-12 baby potatoes (boiled) cup cashew nuts 2 big onions medium cut 1 cup tomato puree 1 cup fresh mint leaves 2 bay leaves 2 pods of cloves tsp aniseed (saunf) 1 tbsp chopped ginger 1tsp Garam masala 1tsp turmeric 1tsp coriander powder 1tsp cumin powder 1tsp pomegranate seed powder (anardana powder) 1tsp chilli powder Salt Oil Preparation In a pan add 2tbsp oil and fry the onions till the raw smell leaves. Let it cool. Grind the onions, cashews, mint leaves and ginger into a thick paste. You can add garlic if you want. In a deep bottomed pan add some oil and fry aniseed, bay leaves and cloves. When the aroma arises, start adding the onion paste, tomato puree, and all the other powders. Give a good stir, simmer the stove to medium and add a cup of water as the gravy keeps getting thick. Let it cook for a while. Now add the potatoes and leave it for another 10 minutes.Peshawari Aloo is ready for garnish. Garnish with some fresh cilantro, fresh cream, chopped onions and mint leaves. For roti dough I added milk instead of water along with salt, ajwain (carom seeds), 1tbsp oil, and little ricotta cheese. The rotis came out real soft thus called the Naram rotis.

Kosha Mangsho

Ingredients: 2 tsp Cumin seeds 2 tsp Coriander seeds 1 tsp Peppercorns 2-3 Cloves 1-2 Bay leaves 2-3 whole dried red chillies 1 tsp Saffron threads 2 Black cardamom pods-cinnamon sticks 3 tbsp Hot milk 4 tbsp Ghee or clarified butter 1 big Onion, finely sliced 1 big Tomato, chopped

1 tbsp Fresh ginger paste 3-4 large Garlic cloves, minced 1 kg mutton, cut into-1/2-inch cubes 1 cup Fresh yogurt 1/4 cup Heavy cream (optional) 1 tsp Coriander powder 1 tsp Red Chili powder 1 tsp Cumin powder 4-5 Almonds, finely sliced

Method: 1. Put the mutton in a pan with half of the whole garam masala i.e. cinnamon, bay leaves, cardamoms, cloves and peppercorns. Cover with water, bring to a boil and then simmer for half an hour. Soak the saffron in hot milk. Heat the ghee or clarified butter in a large, shallow, heavy pan. Stir in the left over bay leaves, cloves, cinnamon along with whole red chilies. Then add sliced onions with little salt. Cook over medium heat, stirring frequently, until the onions begin to turn reddish brown, about 15 minutes. Mix the dry masala powders i.e red chili, coriander and cumin with ginger paste in a separate bowl by adding little water. Stir in the above paste of ginger and dry masala into the frying onions and cook, stirring, for about 2-3 minutes, or until the spices release their fragrance. Add the chopped tomato and cook the whole mixture on low heat for about 8-10 minutes. (If the mixture gets too dry, splash in a little water. ) Drain the meat and discard the whole spices. Keep the stock aside. Add meat to the frying masala. Increase the heat to medium high and cook, stirring for a few minutes, making sure all the meat is coated with the spices.(If the mixture gets too dry, splash in a little water.) Turn the heat to medium. Start adding the yoghurt 1 tablespoon at a time, stirring and incorporating it into the mixture before adding the next tablespoonful. Continue adding in this way until all the yogurt has been used. Turn the heat to low. (You can even use milk instead of yoghurt). Add the leftover stock and bring to a boil. Cover the pan and simmer the meat for about 1 1/2 hours, or until the meat is very tender. If necessary, splash in a little water from time to time. When the meat is tender, add salt and little sugar to taste. Stir the cream and cook until the sauce is thick. Stir in the saffron milk and heat thoroughly. Fry the almonds in a little oil until golden brown. Serve the lamb hot garnished with the almonds

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5 Yummy Pakora Recipes Garlicky mushroom Pakoras Ingredients: 2 cloves garlic (crushed), 24 button mushrooms (trimmed), 1 cups gram flour (besan), tsp salt, tsp baking powder, 1 tsp cumin seeds, 1 tsp red chilli powder, 1 small onion (finely chopped), oil for deep frying, lemon wedges for garnishing and fresh coriander sprigs Method: Combine gram flour, salt, baking powder, cumin seeds and red chilli powder in a bowl. Mix well, gradually stir in one cup water and whisk to form a smooth batter. Add garlic and onion and mix well. Set aside for ten minutes. Heat sufficient oil in a kadhai. Dip the mushrooms in the batter and slide into the oil and deep fry on medium heat till golden brown and crisp. Drain on absorbent paper. Serve hot garnished with lemon wedges and coriander sprigs. Stuffed Cheese Spinach Pakoras Ingredients: 6 spinach leaves, 150 gms soft processed cheese, 50 gms Mozzarella cheese, 10 gms chilli (chopped), 10 gms coriander (chopped), 5 gms jalapenos (chopped), 5 gms chat masala, 200 gms gram flour (besan), 5 gms chilli powder, 10 gms baking powder, 10 gms salt and oil to fry

Methods: Mix soft cheese, Mozzarella cheese, chilli, coriander, jalapenos and chat masala for the stuffing. Make a batter with besan (gram flour), chilli powder and baking powder, using water. The batter shouldnt be very thick or thin. Take the spinach leaves and place the cheese mixture in the centre of each leaf. Fold the leaves in a way that they look like triangles. Dip spinach triangles in the besan batter and deep fry it in kadhai with oil until each one is golden and crispy in texture. Serve hot with homemade chutney. Prawn Pakora Ingredients: 200 gms prawns (peeled and de-veined),1 medium sized boiled potato, 2 tbsps of boiled noodles, 1 small onion paste, 1 tsp of ginger-garlic paste, 2 green chillies (sliced), 1 tbsp of cornflour, a pinch of pepper, salt to taste, 1 egg, bread crumbs and oil for deep frying Method: Mix the prawns, potato, onion paste, ginger-garlic paste, green chillies, pepper, salt and cornflour in a bowl. Add the boiled noodles to this mixture. Shape the mixture into small round balls. Beat the egg and dip the small round balls of prawn mixture in it and coat it with breadcrumbs. Deep fry till golden brown. Serve hot with ketchup. Chawal Ke Pakore Ingredients: 2 cups cooked rice, oil for deep-frying, 2 tbsps gram flour (besan), cup roasted peanuts, 1 inch ginger piece (finely chopped), 1 tsp chat masala, tsp red chilli powder, salt to taste, 1 tsp coriander-cumin powder, 2 tbsps fresh coriander leaves, 2 tbsps fresh coriander leaves Method: Place rice in a bowl. Heat sufficient oil in a kadhai. Add gram flour, peanuts, ginger, chat masala, red chilli powder, salt and coriander-cumin powder to the rice. Chop coriander leaves finely and add. Dampen your hands slightly, take small portions of the mixture and shape into round balls. Slide these balls into hot oil and deep fry till golden and crisp. Drain on tissue paper and serve hot. Chicken Pakora Ingredients: 200 gms chicken (boneless), 10 gms chilli powder, 8 gms turmeric powder, 10 gms salt, 20 ml oil, 15 gms chopped coriander and 10 gms ginger paste. For the batter: 200 gms gram flour (besan), 5 gms carom (ajwain) seeds, 25 gms rice flour, 25 gms corn flour, 8 gms salt, 5 gms turmeric powder, 5 gms green chilli paste, and 25 ml oil Method: In a pan, saut chicken with all the spices and chopped coriander and cook partly. Make a batter with besan, carom seeds, rice flour, corn flour, salt, turmeric powder and green chilli paste. Dip the cooked chicken in the batter and deep fry it in oil. Remove it when its half cooked and keep it aside for sometime and then again fry it till crispy. Serve hot and sprinkle some chat masala on top. Serve with mint chutney. Seafood Spring Rolls Ingredients Shrimps,peeled Pomfret fillets,1 inch pieces Clams Spring roll wrappers Eggs Ginger,finely chopped Sesame oil (til oil) Spring onions,thinly sliced 1/2 cup 2 (200-250) grams 1/2 cup 4 2 2 inch piece 1 teaspoon 1/2 cup

 Fresh coriander leaves,chopped Salt Black peppercorns,crushed Oil

1/4 cup to taste 10-12 to deep fry

Method To make the filling combine shrimps, pomfret pieces, clams, one egg, ginger and sesame oil in a food processor and chop finely. Transfer into a large bowl and mix in spring onions and coriander leaves. Season with salt and crushed black peppercorns. Beat the other egg with one fourth cup of water to make the egg wash. Take one spring roll sheet and place some of the seafood mixture a little below one corner and bring in the corners to close over it and enclose it. Brush the edges with egg wash, roll tightly towards the middle of the sheet. Do the same with the remaining sheets. Heat sufficient oil in a wok. Deep fry the rolls till golden brown. Drain and place them on an absorbent paper. Cut the rolls diagonally into two and serve with a dipping sauce on the side. Vegetable Spring Rolls Ingredients Spring roll wrappers Cornflour/ corn starch Refined flour (maida) Salt Oil For filling Oil Onion ,thinly sliced Carrots,grated Green capsicum,cut into thin strips Cabbage,shredded Light soy sauce White pepper powder Salt Bean sprouts Spring onions with greens,finely chopped 2 tablespoons + to deep fry 1 medium 2 medium 1 medium 1/2 small 1 tablespoon 1/4 teaspoon to taste 3/4 cup 2 1 cup + 1 tablespoon 1/4 cup to taste to shallow fry

Method To make the filling, heat two tablespoons of oil in a wok, add onion and carrots and stir-fry for half a

minute. Add green capsicum and cabbage and continue to stir-fry for one minute. Add soy sauce, white pepper powder and salt. Add bean sprouts and spring onions with the greens and stir-fry for about half a minute. Remove from heat and cool the filling to room temperature. To make spring roll wrappers, mix one cup of cornflour, refined flour and salt to taste in a mixing bowl. Add two cups of water and whisk thoroughly. Strain the batter and set aside for fifteen minutes. Adjust the consistency of the batter by adding a little water if required. Heat an eight-inch non-stick frying pan, brush with a little oil and pour a ladleful of batter into it. Swirl to coat the bottom of the pan and pour the excess batter back into the bowl. Cook over moderate heat till the edges start curling. Peel off or remove in one swift motion. Cool and sprinkle with a little cornflour. Repeat the process to make eight to ten wrappers. Mix one tablespoon of cornflour and two tablespoons of water to make a paste. Divide filling into eight to ten equal portions. Place a portion of filling at one end of each wrapper and roll tightly, folding the sides in while you roll. Seal the ends with the cornflour paste. Heat sufficient oil in a wok, deep-fry two spring rolls at a time turning frequently, till crisp and golden brown. Drain and place on an absorbent paper. Cut each spring roll into four pieces and serve hot with Sichuan sauce. Sprout Dosa Ingredients Sprouted moong Rice flour Asafoetida Green chillies,chopped Ginger Lemon juice Sugar Salt Oil 3 cups 1 cup a pinch 6 1 inch piece 1 tablespoon 1 teaspoon to taste as required

Method Grind the sprouted moong slightly coarsely without using too much water. Mix in rice flour. Add one and a half cups of water to make a batter of pouring consistency. Let it ferment for four hours. Mix in asafoetida, green chillies, ginger, lemon juice, sugar and salt to taste. Heat a non stick tawa till it becomes very hot. Sprinkle some water. When the water starts evaporating, wipe with a soft cloth. Lower heat. Sprinkle a few drops of oil and spread it with a piece of onion or potato. Pour a ladle full of batter and spread it as thinly as possible. Pour oil around the dosa and let it cook till it becomes crisp at the edges and turns golden brown. Fold and remove. Serve hot with chutney. Masoor Dal Keema Ingredients Split red lentil (masoor dal),soaked 250 grams Mutton mince (keema) Onions 350 grams 3 medium

 Oil Bay leaves Cloves Cinnamon Curry leaves Ginger Garlic Dried red chillies Potato,peeled Turmeric powder Coriander powder Cumin powder Salt Fresh coriander leaves,chopped

2 tablespoons 2 2-4 1 inch stick 7-8 1 inch piece 5 cloves 4 1 large 1 teaspoon 1 teaspoon 1/2 teaspoon to taste 2 tablespoons

Method Chop 2 onions in a chopper. Heat oil in a pressure cooker. Add bay leaves, cloves,cinnamon, curry leaves and chopped onions and saute till fragrant. Grind ginger, garlic, red chillies and 1 onion. Add minced mutton to the cooker and saute for 3-4 minutes. Cut potato into fingers and add. Add masoor dal, turmeric powder, coriander powder and cumin powder and mix. Add the ground paste and mix. Rinse the mixer jar and add to the cooker along with 1 cup water. Add salt and mix. Roughly chop coriander leaves and add. Cover the cooker with the lid and cook under pressure till 5-6 whistles are given out. Open the lid when the pressure has reduced completely and serve hot. Coffee Fudge Ingredients Instant coffee powder Butter Sugar Condensed milk Butter flavoured cooking spray Chocolate chips Marshmallows Almonds,roasted and chopped 2 tablespoons 1/2 cup 2 cups 400 grams 200 grams 30 15-20

Method Heat butter in a deep non-stick pan. Add sugar and mix well. Add condensed milk and mix well. Add instant coffee powder and mix well. Cook, stirring continuously, till sugar melts and the mixture thickens. Spray a bowl with butter spray. Remove pan from heat, add chocolate chips and marshmallows and mix, stirring vigorously, till the marshmallows melt and blend completely. The mixture will now start leaving sides of the pan. Transfer into the prepared bowl. Sprinkle almonds on top and cool for 3-4 hours before serving.

Butterscotch Icecream With Cherries

Ingredients
Butterscotch ice-cream Tinned cherries,drained and seeded Chocolate sauce Vanilla sponge cake , round 1 1/2 kilograms 1 small 1/2 cup 1 8-inch

Method
Halve the sponge cake horizontally and keep one half at the base of a spring form cake tin. Mix together cherries and ice cream. Spread a little chocolate sauce over the cake and half the ice cream over it. Keep the 2nd half of the cake over it. Spread some chocolate sauce and pour the remaining ice cream over. Drizzle the remaining chocolate sauce on top and using a toothpick make swirls. Keep the tin in the freezer to set till firm. Open the spring form cake tin, cut cake into wedges and serve.

Sundae With Espresso Hot Fudge Sauce

Contributed By: Khana Khazana Rating:

Fusion of ice creams with coffee flavored chocolate sauce.

Cooking Time: 10-15 minutes Servings: 4 Preparation Time: 5-10 minutes Category: Veg Print this Recipe Add to Favourites 0

Ingredients

Dark chocolate,grated Cream Espresso, single shot (15 ml) Butter Honey Butterscotch ice-cream Vanilla ice cream Almonds,chopped Cashewnuts,chopped Walnuts,chopped Pistachios,chopped

120 grams 2/3 cup 1 tablespoon 2 tablespoons 1 tablespoon 8 scoops 8 scoops 4-5 4-5 4-5 8-10

Method
Melt the chocolate and cream in separate bowls in the microwave at 60%. Heat for one minute. Add the cream to the chocolate and whisk till smooth. Add the espresso shot and mix well. Add butter and mix. Add honey and mix. The sauce is ready. Place a couple of scoops of butterscotch ice cream followed by a couple of scoops of vanilla ice cream in each stemmed glass. Sprinkle almonds, cashewnuts and walnuts. Drizzle the sauce. Sprinkle pistachios over the top and serve immediately.

Baked Cheesecake
Ingredients
Arrowroot biscuits,crushed Butter Cottage cheese (paneer) Cream cheese Eggs Sugar Vanilla essence Lemon juice Fresh cream 10-12 3 tablespoons 300 grams 300 grams 3 200 grams 1 teaspoon 2 tablespoons 150 grams

Method
Grease a springform pan lightly with a little butter. Preheat oven to 180C / 350F. Melt butter in the microwave oven and add to the crushed biscuits kept in a bowl. Mix well and put into the prepared pan. Spread evenly and press lightly to make the base for the cheesecake. Keep the pan in a refrigerator for a while. Put the cream cheese in a mixer jar. Add cream and blender for a minute or two. Add vanilla essence and blend for minute. Break eggs into a bowl, add sugar and whisk well. Add to the cream cheese in the mixer jar and blend till well blended. Pour the mixture into a bowl. Grate the paneer into the mixture and mix. Squeeze juice of a lemon, add and mix. Remove the springform pan from the fridge, pour the cream cheese mixture over the biscuit layer and bake in the preheated oven for 30-40 minutes. Remove it from the oven and set aside to cool. Demould, cut into wedges and serve.

Chocolate And Strawberry Cheesecake

Ingredients
Chocolate,grated Chocolate chip biscuits,coarsely powdered Strawberry jam Strawberries,hulled Butter,melted Fresh cream,chilled Sugar Hung yogurt Gelatin Strawberry essence 1 cup 8-10 2 tablespoons as required 2 tablespoons 1 cup 1/2 cup 1 cup 2 teaspoons 1 teaspoon

Method
Add the melted butter to the coarsely powdered chocolate chip biscuits and mix. Transfer the mixture into a spring bottom cake tin, spread evenly and press gently. Keep it in the refrigerator to set. Add one tablespoon water to the strawberry jam and mix well Place fresh cream in a bowl. Add sugar and beat with a hand blender. Add hung yogurt and continue to beat. Take quarter cup water in a bowl and heat in the microwave. Add gelatin and set aside to melt. Melt the chocolate in the microwave on HIGH for one minute. Take it out and whisk till smooth. Add the melted gelatin to the cream mixture and mix well. Add strawberry essence and mix. Pass the mixture through a muslin cloth into another bowl. You will get a smooth mixture and there will be no lumps. Remove the spring bottom tin from the refrigerator and pour the cream mixture over the biscuit layer. Level the top. Take the diluted strawberry jam in a spoon and gently draw a line over the cream mixture. Make more such lines. Similarly take the melted chocolate in a spoon and draw lines after each strawberry line. With the tip of a knife swirl the surface to get a marbled effect. Arrange the strawberries along the outer edge of the cheesecake and place it in the refrigerator to set for two to two and a half hours. If you wish to decorate it further, you can place a heart shaped stencil over the cheesecake, once it is well set, and spread strawberry jam. Gently remove the stencil to get a strawberry heart in the centre of the cheesecake. Cut into wedges and serve.

Hara Masala Murgh

Channel: FoodFood-Sanjeev Kapoor's Kitchen Rating:

Chicken marinated with mint and coriander paste and cooked in almond and yogurt gravy.
Cooking Time: 30-40 minutes Servings: 4 Preparation Time: 20-30 minutes Category: Non Veg Print this Recipe Add to Favourites 1

Ingredients
Chicken,skinned and cut into 12 pieces on bone Onions Oil Green cardamoms Cloves Green chillies,broken Garlic Ginger,chopped Fresh mint leaves Fresh coriander leaves Scraped coconut Salt Coriander powder Cumin powder Almond paste Yogurt Fresh cream 750 grams 2 medium 3 tablespoons 4 5 4 6-8 cloves 1 inch piece 1/2 cup 1 cup 1/2 cup to taste 1 tablespoon 1 tablespoon 1/4 cup 1 1/2 cups 1/4 cup

Method
Grind together green chillies, garlic, ginger, mint leaves, coriander leaves and coconut with sufficient water into a fine paste. Transfer the paste into a bowl. Add the chicken pieces and salt. Mix well. Set aside to marinate in a refrigerator for 3-4 hour Chop onions. Heat oil in a non-stick pan. Add green cardamoms, cloves and onions. Saut for 2-3 minutes. Add coriander powder and cumin powder to onions and mix well. Add almond paste and mix and add a little water and mix well. Add marinated chicken and

yogurt. Mix well, cover and cook on low heat for 15-20 minutes. Turn off the heat and keep it covered for 5-10 minutes more. Serve hot garnished with cream.

Eggless Glycerine Cake

Ingredients
Refined flour (maida) Baking powder Soda bicarbonate Butter Condensed milk Vanilla essence Glycerine Milk 160 grams 1/2 teaspoon 1/2 teaspoon 120 grams 200 grams 1 tablespoon 2 tablespoons 5 tablespoons

Method
Preheat oven at 180C. Grease a cake tin. Sieve together refined flour, baking powder and soda bicarbonate into a bowl. Whisk butter in a large bowl, gradually add condensed milk and whisk to a smooth batter. Add vanilla essence and glycerine and whisk well. Add flour mixture and milk and mix well. Pour this mixture into greased cake tin and bake in the preheated oven for 20 minutes. Transfer onto a serving plate, cool and slice. Serve at room temperature.

Eggless Chocolate Cake

Ingredients
Dark chocolate Butter Refined flour (maida) Baking powder 100 grams 1 cup 1 1/3 cups 2 teaspoons 1 cup + 2 tablespoons 1 teaspoon 3/4 cup 1/2 cup

Powdered sugar Vanilla essence Milk Walnuts,peeled

Method
Grate chocolate. Cut the butter into cubes. Grease a Microwave proof dish. Melt butter and chocolate in a Microwave proof bowl in the Microwave oven for one minute on Microwave HIGH (100%). In another bowl sieve refined flour and baking powder. Mix the melted butter and chocolate well. Add powdered sugar, vanilla essence and mix.

Add the flour mixture and mix. Correct the consistency by adding milk. Add walnuts and mix gently. Transfer the mixture into the greased Microwave proof dish. Bake in the Microwave at HIGH (100%) for seven minutes. Allow standing time of five minutes. Cool, slice and serve.

Choco Chino Brownies

Ingredients
Chocolate Butter Refined flour (maida) Cocoa powder Drinking chocolate Instant coffee powder Baking powder Eggs Sugar Vanilla essence 125 grams 150 grams 1 cup 1/4 cup 1 teaspoon 2 tablespoons 1/2 teaspoon 3 1 cup a few drops

Method
Preheat C. Grease a baking dish. Take chocolate in a bowl, add butter andoven to 180 melt in microwave for two minutes or over a water bath. Sieve together refined flour, cocoa powder, drinking chocolate, instant coffee and baking powder. Break eggs in another bowl, add sugar and whisk together till well blended. Add melted chocolate and butter and mix well. Add vanilla essence and mix. Add sieved flour mixture and mix well. Pour the batter into the greased baking dish. Bake in the C for thirty minutes. When done turn onto a wire rack andpreheated oven at 180 slice when cooled.

Mawa Cupcakes
Ingredients
Mawa (khoya),crumbled Butter,softened Powdered sugar Milk powder Refined flour (maida) Cornflour/ corn starch Baking powder Soda bicarbonate Green cardamom powder Buttermilk Milk 1 1/2 tablespoons 150 grams 3/4 cup 5 tablespoons 1 1/2 cups 2 tablespoons 1 teaspoon 1 teaspoon 1/4 teaspoon 1/4 cup 2 tablespoons

Method
Preheat F/Gas Mark 4. Grease twelve moulds or paper cups. Cream theC/350oven to 180 butter and powdered sugar in a bowl with a wooden spoon till light and fluffy. Sift

the milk powder into the bowl and continue to mix. Add the mawa and mix again. Sift the flour, cornflour, baking powder, soda bicarbonate and green cardamom powder into the bowl and mix. Add buttermilk to adjust the consistency. If the batter is still thick add a little milk and mix. Pour the batter into the greased moulds or paper cups. Tap the moulds lightly to level the batter. Bake for thirty minutes. Remove from the oven and let them cool before unmoulding. Serve warm or cold.

Chef's Tip
Makes 12 cupcakes

Chocolate Almond Bar

Ingredients
Dark chocolate,grated Almonds Arrowroot biscuits Butter Condensed milk Walnuts,roughly chopped Apricot 150 grams 100 grams 100 grams 75 grams 200 grams 50 grams 50 grams

Method
Crush biscuits in a mixer and transfer into a bowl and set aside. Roughly chop almonds. Heat butter in a non stick pan. Add chocolate and let both melt, stirring continuously. Add condensed milk and mix well. Add almonds and walnuts and mix. Take the pan off the heat. Roughly chop apricots and add and mix. Add crushed biscuits and mix well. Pour into small rectangular silicon moulds, level the top and keep in the refrigerator to set. When completely set, cut into slices and serve.

Chocolate Mud Cake

Ingredients
Dark chocolate,broken Instant coffee powder Unsalted butter Refined flour (maida) Soda bicarbonate Cocoa powder Sugar Buttermilk Oil Eggs 500 grams 2 tablespoons 250 grams 300 grams 1 teaspoon 1/2 cup 550 grams 1/2 cup 2 tablespoons 4

 Orange juice Cream Castor sugar (caster sugar)

1 cup 1/2 cup 2/3 cup

Method
Preheat the oven to 160C. Grease a spring form cake tin. Heat 185 millilitres of water in a deep pan. Add coffee. Add butter, half the chocolate and allow the butter to melt. Cool it slightly. Sieve refined flour, soda bicarbonate and cocoa powder into a bowl. Add sugar and mix. Add buttermilk, oil and eggs and mix well. Add the chocolate-butter mixture and mix well. Pour the batter into the spring form tin, place it in the preheated oven. Bake for about one and a half hours. Cool completely and remove from the tin and place on a platter. Make some slits on the surface of the cake and pour orange juice slowly so that all of it is absorbed. For the glaze, melt the remaining chocolate in the Microwave (HIGH) for one minute. Whisk it well. Warm cream slightly and add to the chocolate and mix well. Add caster sugar and mix. Pour this mixture in the centre of the cake and allow it to spread by itself all around and down the sides of the cake. Chill it in the refrigerator till well set. Cut into wedges and serve.

Choconut Fudge
Ingredients
Dark chocolate,grated Mixed dried fruits,crushed Butter Condensed milk Powdered sugar Khoya/mawa,grated 100 grams 1 cup 4 tablespoons 200 grams 2 tablespoons 1/2 cup

Method
Grease an aluminium tray. Melt butter in a non-stick pan on medium heat. Add chocolate and melt, stirring continuously. Add condensed milk and mix well. Add powdered sugar and mix. Add khoya and cook, stirring continuously, till the mixture thickens and begins to leave the sides of the pan. Add crushed dried fruits and mix well. Pour into the prepared tray and set aside to cool. Chill in a refrigerator. Cut into squares and serve.

Cookie Ice Cream

Ingredients
Dark chocolate biscuits Vanilla ice cream Strawberry jam Orange juice 16 1 litre 2 tablespoons 3 tablespoons

Method
Heat a non stick pan, add strawberry jam and orange juice. Mix and simmer till it thickens slightly. Break the biscuits and put into a bowl. Add ice cream and mix well, crushing the biscuits some more. Put the mixture into a container, level the surface, put the lid on and keep in the freezer to set. While serving, put scoops of ice cream into a stemmed glass, drizzle hot strawberry sauce over and serve immediately.

Ambat Batata
Ingredients
Potatoes,boiled and peeled Onions Green chillies,chopped Oil Mustard seeds Cumin seeds Curry leaves Yogurt Kokum petals Salt Turmeric powder Fresh coriander leaves Lemon Scraped coconut 5 medium 3 medium 3 2 tablespoons 1/2 teaspoon 1 teaspoon 15-20 1/4 cup 6-7 to taste 1/2 teaspoon a few sprigs 1 1/4 cup

Method
Chop onions in a chopper. Chop green chillies. Heat oil in a non stick pan, add mustard seeds and cumin seeds. When they splutter, add curry leaves and onions and saut. Cut each potato into 8 cubes. When onions become golden, add cup water. Add green chillies, potatoes, yogurt, kokum petals, salt and turmeric powder and mix well. Chop coriander leaves. Add juice of lemon and mix well. Add coconut and mix. Garnish with coriander leaves and serve hot.

Beans Sambhariya

Channel: FoodFood-Turban Tadka

Rating:

French beans cooked in a flavourful tempering with daalia.

Cooking Time: 15-20 minutes Servings: 4 Preparation Time: 10-15 minutes Category: Veg Print this Recipe Add to Favourites 0 0 0

Ingredients
French beans,finely chopped Oil Cumin seeds Asafoetida Green chillies,finely chopped Curry leaves Ginger,finely chopped Garlic,finely chopped Roasted chana dal (dalia) Turmeric powder Red chilli powder Salt 500 grams 1 tablespoon 1 teaspoon a pinch 2 12-14 1 inch piece 6-8 cloves 2 tablespoons a pinch 1/2 teaspoon to taste

 Fresh coriander leaves,finely chopped Scraped coconut Roasted peanuts

1 cup 1/2 cup 2 tablespoons

Method
Heat oil in a non stick pan. Add cumin seeds and saut till fragrant. Add asafoetida, green chillies, curry leaves, ginger and garlic and saut till golden. Add French beans and mix and cook for 2-3 minutes. Add daalia, turmeric powder, red chilli powder, salt, coconut, coriander leaves, roasted peanuts and mix well. Transfer into a serving bowl and serve hot.

Bhare Baghare Tamatar

Channel: FoodFood-Sanjeev Kapoor's Kitchen

Rating:

Ripe red tomatoes filled with creamy cheese filling and served with peanut gravy.
Cooking Time: 20-30 minutes Servings: 4 Preparation Time: 15-20 minutes Category: Veg Print this Recipe Add to Favourites 4 8 2

Ingredients
Firm red tomatoes Oil Mustard seeds 8 medium 2 1/2 tablespoons 1/4 teaspoon

 Cumin seeds Curry leaves Onions,sliced Red capsicum,chopped Grated cottage cheese (paneer) Fresh coriander leaves,chopped Green chillies,chopped Salt Ginger paste Garlic paste Turmeric powder Coriander powder Roasted cumin powder Red chilli powder Peanut paste Tamarind pulp

1/4 teaspoon 8 2 medium 1/2 medium 1/2 cup 2 teaspoons + for garnishing 2 to taste 1 1/2 tablespoons 1 tablespoon 1/2 teaspoon 2 teaspoons 1/2 teaspoon 1 teaspoon 4 tablespoons 1/4 cup

Method
Remove eyes of tomatoes and blanch in warm water. Peel off skin and scoop out the seeds to make cups. Heat oil in a non-stick pan. Add mustard seeds and cumin seeds and saut till mustard seeds splutter. Add curry leaves and onions and saut for 2-3 minutes or till onions are browned. To make stuffing mix red capsicum and cottage cheese in a bowl. Add coriander leaves, green chillies and salt and mix well. Add a little water to onions and cook for 3-4 minutes. Add ginger paste, garlic paste and cup of water and mix. Stuff the tomatoes with the cottage cheese mixture. Add turmeric powder, coriander powder, roasted cumin powder and red chilli powder to onions. Mix well and add some more water. Mix and cook till gravy thickens. Add peanut paste, salt and tamarind pulp and mix well. Add a little water and mix. Place the stuffed tomatoes in the gravy and cover and cook on low heat for 10-12 minutes. Remove the tomatoes carefully and arrange them on a serving dish. Pour the gravy alongside the tomatoes and serve hot garnished with a coriander sprig.

Chatpata Aloo Chaat

Channel: FoodFood-Turban Tadka

Rating:

Potatoes turned into a chatpata snack.

Cooking Time: 10-15 minutes Servings: 4 Preparation Time: 10-12 minutes Category: Veg Print this Recipe Add to Favourites 0 1 0

Ingredients
Potatoes,peeled and cut into cubes Oil Kashmiri red chilli powder Sugar Amchur powder Roasted cumin powder Black salt (kala namak) Dried ginger powder (soonth) Fennel seed (saunf) powder Salt Chaat masala 4 to deep fry 1 tablespoon 1 cup 2 tablespoons 1 teaspoon 1 teaspoon 1 teaspoon 1 teaspoon to taste 2 pinches

Method
Cut Heat potatoes in big cubes and oil soak them in in water. kadai.

sufficient

For the chutney put sugar in a non stick pan and add 1 cups water and bring it to a boil. Deep fry the potato cubes, a few at a time, till half done. Drain on an absorbent paper. When the sugar dissolves, add dried mango powder, Kashmiri red chilli powder, cumin powder, black salt, dried ginger powder, fennel powder and salt and stir well. Whisk well to avoid lumps. Set the chutney aside to cool. Drain on absorbent paper. Put each potato cube on a piece of cloth and press gently. Reheat the oil and deep fry the potato cubes again till they turn golden brown. Drain on absorbent masala and mix paper. thoroughly. Transfer them into a large bowl and add 4-5 tbsps chutney and mix. Sprinkle a little chaat

Serve immediately in a drone sprinkled with a little more of the chutney and a little chaat masala.

Cheesewale Kabab
Channel: FoodFood-Sanjeev Kapoor's Kitchen

Rating:

Tasty cheesy kababs a perfect starter!

Cooking Time: 10-15 minutes Servings: 4 Preparation Time: 3-4 hours Category: Non Veg Print this Recipe Add to Favourites

12 3789 2

Ingredients
Boneless chicken breasts,cut into inch cubes 2

Thick yogurt Ginger paste Garlic paste Green cardamom powder Nutmeg powder White pepper powder Green chillies,chopped Lemon juice Processed cheese,grated Salt Fresh cream Fresh coriander leaves,chopped Butter Chaat masala

2 tablespoons 2 teaspoons 2 teaspoons 1/2 teaspoon a pinch 1/4 teaspoon 2 1 tablespoon 1/2 cup to taste 1/4 cup 1 tablespoon 2 tablespoons 1 teaspoon

Method
Mix yogurt, ginger paste, garlic paste, green cardamom powder, nutmeg powder, white pepper powder, green chillies, lemon juice, cheese and salt well in a bowl. Add chicken pieces and mix well. Add fresh cream and mix well. Set aside to marinate for at least 1 hour or 2-4 hours. Add high heat till coriander the chicken is leaves cooked and and golden. Midway mix baste with well. butter. Heat a gas oven tandoor. Place the chicken pieces on the perforated plate, cover and cook on Transfer onto a serving plate, sprinkle chaat masala and serve hot.

Chicken Chilli And Broccoli Stir-Fry

Channel: FoodFood-SK Kitchen - TeenPatti

Rating:

Chicken cubes and broccoli florets stir fried in spicy hoisin sauce
Cooking Time: 15-20 minutes Servings: 4 Preparation Time: 10-15 minutes Category: Non Veg Print this Recipe Add to Favourites 11 8 22

Ingredients
Boneless chicken breasts Dried red chillies Broccoli Ginger Garlic Oil Salt Sugar Spring onion bulb Soy sauce 2 5-6 1 large 1 1/2 inch piece 10 cloves 2 tablespoons to taste 2 teaspoons 8-10 2 tablespoons

 Cornflour/ corn starch Crushed red chillies Sesame oil (til oil) Hoisin sauce Sesame seeds (til),toasted

4 tablespoons 1 teaspoon 4 tablespoons 1 tablespoon 1 tablespoon

Method
Trim stems of the broccoli and slice them. Separate florets. Chop ginger and garlic in a chopper. Heat oil in a non-stick wok, add broccoli stems and saut for minute. Add broccoli florets, salt and 1 tsp sugar. Sprinkle a little water and cook for 2-3 minutes or till broccoli is cooked, but crunchy. Set aside in a plate. Slice spring onions bulbs. Cut chicken breasts into inch cubes and put in a bowl. Add half the chopped ginger-garlic, soy sauce, 3 tbsps cornflour, remaining sugar, tsp crushed red chillies, salt and 2 tbsps sesame oil and mix well. Set aside to marinate for 15 minutes. Heat remaining sesame oil in a non-stick wok. Deseed and break red chillies and add to the wok and saut for minute. Add spring onion bulbs, remaining chopped ginger-garlic and saut for 1 minute. Add marinated chicken and saut on high heat for 1 minute. Sprinkle a little water and cook. Mix remaining cornflour in cup water. Add broccoli to the chicken and stir. Add hoisin sauce and mix. Add 1 cup water, remaining crushed red chillies, salt and cornflour mixture and mix. Cook till chicken is done. Sprinkle toasted sesame seeds and serve hot with steamed rice.
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