Recipes

BENGALI FISH CURRY RECIPE
Ingredients: 2 tblsp lemon juice2 tbsps. mustard oil for frying salt to taste 8 fish fillets8 1 tblsp red chilli powder 4 red chillies whole salt to taste 1 tsp mustard paste 1 tsp turmeric powder 4 green chillies slit 2 tblsp coriander powder 1 tblsp garlic paste 1 tsp mustard seeds 1 bay leaf 2 cup onions chopped 1 tblsp ginger paste 1 tsp turmeric powder 1 tsp onion seeds (kalonji) How to make bengali fish curry :
Clean and cut fish fillet, wash well, remove excess water and then marinate with
limejuice, turmeric powder and salt.

browned.
Keep aside for 30 minutes. Heat up a pan, mix in 1 tblsp oil, shallow fry marinated fish from both sides until slightly
Take off and keep aside. Heat up remaining oil, mix in mustard seeds, kalonji, whole dry red chillies and bay leaf,
stir fry for a few minutes till seeds crackles, mix in ginger, garlic paste and stir fry again for a moment.
Mix in cut onion and stir fry until slightly brown in colour. Mix in mustard paste, red chilli powder, coriander powder and turmeric powder, stir fry
masala nicely until oil starts separating.

on top.
Adjust water and salt, bring to boil and then mix in shallow fried fish, put green chilli slits
Stir fry on a slow flame until fish get cooked and oil starts floating on top of gravy. Take off and decorate with cut green coriander leaves.
MOONG DAL CHAKLI RECIPE (Spicy Crunchy Spirals)

Ingredients:
2 cups rice flour 1/2 cup Mung Dal paste 2 tsp oil 1/4 tsp turmeric 1/2 tsp carom seeds (ajwain) or cumin seeds 1 red chili powder (optional) Salt To Taste oil for frying water as required
Preparation:
Cook the mungdal to a paste like consistency . In a big bowl add rice flour, mungdal paste, turmeric, salt, chili powder, carom seeds or
cumin seeds.
Mix lightly. Heat oil and add the sizzling hot oil to the rice flour mix. Add water as needed to make a stiff dough. Knead thoroughly with hand not food
processor.
Take a lemon size dough and place it in a chakli mould or icing bag with star nozzle.
Heat oil for frying.
Test the oil by dropping a small piece of dough and wait for 3 seconds if it does not rise
to the top then oil needs to be heated.
Gently make a spiral with the chakli mould or icing bag and deep fry to a golden brown. Cool moong dal chakli completely before storing in an airtight container.
GUAJRATI DAL DHOKALI RECIPE

Ingredients: 250 grams tuver daal, 200 grams wheat flour, 3 green chilies 3 tbsp green chili paste 50 grams groundnut 25 grams cashewnut, 1 tbsp Turmeric powder 1 tbsp Mustard seeds,3-4 cloves 2 cinnamon, 2 tomatoes 1 tbsp Tamarind 100 grams brown sugar, Salt To Taste, 1 tbsp Garam masala, 1 tsp Ajama 4-5 tbsp.Oil, 2 tbsp Red chili powder asafetida 1/2 cup cilantro leaves 3-4 tbsp. Ghee. Preparation:
Shift wheat flour. Add salt, turmeric powder, ajama, red chili powder. Mix well. Add oil
and knead the flour to roti like consistency.
Wash tuver dal and pressure cook it for three whistles. Cool and remove the dal. Heat oil and ghee in a pot, then put cloves and cinnamon and
then add mustard leaves.
dal.
When they crackle add curry leaves, green chilies and a pinch of asafetida. Pour tover
Mix tamarind and brown sugar water, cashew nuts, groundnut, garam masala, red chili
powder and mix well.
Add tomato pulp, turmeric powder, salt and 2 cups of water. Boil the dal. roll out big rotis
and cut them into pieces and add these pieces in boiling dal.
Boil for 10 minutes and remove. Serve the dal dhokli warm. Sprinkle cilantro leaves.
Note: Prepare kachori of green peas or of any other vegetable or coconut and add in boiling curry.
GUJARATI KADHI RECIPE

Ingredients:
2 Cups Sour Curd 4 tsp Besan 1/2 inch Ginger, chopped 2 Green chillies, chopped Salt To Taste Handful Corainder leaves 2 tsp Oil 1 Pinch Turmeric powder 1/2 tsp Cinnamon powder
Seasonings:
1/4 tsp Cumin seeds 1/4 tsp Mustard seeds Few Curry leaves 1 Pinch Asafoetida
Preparation:
well.
Beat the curd and add two cups of water. Add the besan, salt, turmeric powder and mix
Make a paste of ginger, chillies, cinnamon and corainder leaves.

again.
Boil the curd mixture on slow heat and stir constinuosly. Add the ground paste, and boil

with rice.
Heat oil in a pan, add all seasonings. Fry until they splutter. Pour this seasoning over guajarati kadhi. Garnish with corainder leaves and serve hot
GUJARATI KHAMAN DHOKLA RECIPE

Ingredients:
1 cup rice 1 cup urad dal 1 cup yellow moong dal 3 cups sour buttermilk 2 green chillies crushed fine 1/4 tsp - ginger grated fine 1/2 tsp - soda bicarb 2 tbsp - oil 2-3 pinches red chilli powder 1/2 tbsp - coriander finely chopped Salt To Taste Preparation:
Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours. The grain should be completely. Grind to a coarse flour in dry grinder or at the flour mill.
This flour should be like very fine soji in texture.
Store in airtight container and use as required. Will keep good upto 2 months. To make
khaman, take 1 cup flour in a bowl.
Add buttermilk, and mix well. Keep- aside for 4-5 hours. Dissolve sodabicarb in the oil.
Add to batter.
Mix all ingredients except red chilli powder and coriander. Pour immediately in a 6"
diam. greased plate.
Steam over water either in a cooker or steamer. Pierce knife, and check, should come
out clean if done.
Sprinkle the chilli powder and coriander, steam again for 2-3 minutes. Cut dhaman dhokla into squares or diamonds and serve hot with coconut chutney
GUJARATI KHANDVI RECIPE

Ingredients:
1/2 cup gms flour (besan) 1 cup thin buttermilk Salt To Taste 2-3 pinches turmeric powder 1 tbsp Oil
For seasoning:
2 tsp Oil 1 tsp Sesame seeds 1/2 tsp Mustard seeds 1 tbsp Coconut scraped 1 tbsp Coriander finely chopped 2 pinches asafoetida 2 green chillies finely chopped 1 stalk curry leaves
Preparation:
Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter. Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste
raw, stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large plate.
Spread as thin as possible with the back of a large flat spoon. Use circular outward
movements as for dosas.

rolls.
When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates. Place in a serving dish. For seasoning: Sprinkle coconut and coriander all over khandvi
Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies. Add sesame seeds and immediately pour over khandvi rolls. Serve with garlic chutney
Kachchi Biryani Recipe

Kachchi biryani is another recipe for hyderabadi murgh biryani. Hope you like it. Ingredients: 1 kg Chicken legs 600 grams Basmati rice 4 medium Sliced onions 10 grams Ginger paste 12 grams Garlic paste 8 grams Red chilli powder 1 bunch Coriander leaves 1 bunch Mint leaves 4 nos. Green chillies 5 nos. Cardamoms (green) 6 nos. Cloves 2 inches Cinnamon 5 grams Peppercorns 3 grams Mace 200 grams Curds 3 tblsp Lemon juice 100 ml Milk 2 grams Saffron
100 ml Oil 30 ml Ghee As per taste Salt
How to make kachchi biryani:
Pick, wash and soak the rice for 30-40 minutes. Heat oil in a pan and fry the sliced
onions till golden brown. Keep aside.
Finely chop the coriander and mint leaves. Grind the green chillies to a fine paste. Soak the saffron in warm milk. Grind mace, green cardamoms, cloves, cinnamon and
peppercorn to a fine powder.
In a bowl, mix together well beaten curds, red chilli powder, salt, ginger-garlic paste,
green chilli paste, mint and coriander leaves, lemon juice, powdered spices and fried onions (crush the onions before adding them).

tight lid.
Rub the chicken legs with this marinade and marinate it for 2 hours. Boil atleast 5 ltrs of water with a little salt. When the water starts boiling add the soaked rice. In the meantime, transfer the marinated chicken into a deep bottomed pan which has a
Once the rice starts boiling, drain the water and layer the rice over the marinated
chicken in the deep pan.
Sprinkle the saffron-milk mixture over the rice and chicken. Add the ghee. Cover the pan with the lid and cook on a high temperature till it just starts steaming. Then cook on a medium flame till the chicken is tender and all the moisture is absorbed. Transfer the contents gently into a serving dish. Serve garnished with mint leaves and
ginger juliennes
Dum Ka Murgh Recipe

Here is a recipe for murgh or chicken made in microwave. It gets it hyderbadi flavour from the saffron and poppy seeds. Ingredients: Chicken 1 kg Cinnamon 2 stick inch Green Cardamom 6 nos Black Cardamom 6 nos Cloves 4 nos Poppy Seeds (khus Khus) 1 tbsp Cashew Nuts 1 tbsp Sunflower Seeds (chironji) 1 tbsp Onion Browned 1 cup Green Chillies 3 nos Mint Leaves 1 tbsp Ginger Paste 1 tbsp Garlic Paste 1 tbsp Yogurt 1 cup
Salt to taste Red Chilli Powder 1 tsp Saffron 4-5 strands Coriander Leaves 1 tbsp Ginger (juliennes) 1 inch Lemon 2 nos Rose Water 1 tsp Mint Leaves few for garnish sprigs Oil 2 tbsps
How to make dum ka murgh:
Crush together cinnamon, green cardamoms, cloves, black cardamoms. Soak khus khus, cashew nuts and chironji in warm water and then grind to a fine paste. Grind browned onions, 2-3 green chillies, mint leaves and water to fine paste. Take whipped curds and add cashew nut paste, ginger paste, garlic paste and mix well.
Then add salt, red chilli powder, onion paste and mix again. Add chicken pieces and mix well.
Add saffron dissolved in water, finely chopped coriander leaves, ginger juliennes, lemon
juice and freshly crushed garam masala and mix.
Add rose water and mix. Let it marinate for half an hour. Transfer into a microwave ovenproof glass bowl. Cover with a lid or cling film on which
make 2-3 holes.
Cook in the microwave at micro high for 10 minutes. Lower the power to half and cook
for another 10.
Biryani Nawabi Recipe

Biryani Nawabi gets its name because of the liberal use of the dry fruits like raisins, apricot, almonds, cashew nuts and sunflower seeds. Ingredients: 750 grams Basmati rice 1 kg Mutton 5-6 medium Onions 1 tblsp Ginger-garlic paste 2 tblsp Garam masala 6 nos. Red chillies 1 cup Curds 2 nos. Cinnamon 6 nos. Cardamom powder 1 tblsp Shahjeera
10 nos. Black peppercorns 1 tblsp Turmeric powder 2 pinches Saffron 1/2 cup Milk 10 nos. Apricot 1 tblsp Almonds 1 tblsp Cashew nuts 1 tblsp Sunflower seeds 1 tblsp Raisins
How to make biryani nawabi:
Heat 5 tbsp ghee and fry the almonds, cashewnuts, chironji, raisins, apricots (halved) till
light brown in colour.
Fry the onions till crisp. Grind the fried onions and chillies to a fine paste. Marinate the meat in beaten curds, ginger-garlic paste, onion-chilli paste, turmeric
powder and salt for 1 1/2 hours.
Heat 2 1/2 tblsp ghee and saute the marinated meat till it is dry and oil leaves the sides
of the pan.
Heat 2 tblsp ghee and fry the cinnamon, cardamom, shahjeera and black pepper till the
seeds start spluttering.
Add the drained rice and saute for 4-5 minutes. Add warm water. The level of water should be 1 1/2 inches above the rice level. Add salt as per taste. Cook till rice is done. Spread on a plate and remove the cinnamon, cardamoms and cloves. To Assemble Take a heavy bottomed pan and line it with ghee. Add the prepared mutton and sprinkle garam masala over it. Cover with cooked rice and dot with ghee. Make deep holes in the rice and add the saffron (soaked in 1/2 milk) and sprinkle fried
nuts and onions.
Cover the pan and seal the edges with dough. Heat a tawa and place the pan on top and cook on a very low flame for 20-25 minutes. Mix and serve hot garnished with chopped mint leaves.
Murg Badami Recipe

Murg badami is chicken made from cream and almonds and garnished with chopped almonds. Ingredients: 1 medium Chicken 2 nos. Sliced onions 15-18 nos. Almonds 2 tsp Poppy seeds 1 tblsp Ginger-garlic paste 2 small sticks Cinnamon 8 nos. Black peppercorns 4 nos. Cloves 4 nos. Cardamoms (green) 2 nos. Bay leaves
1/4 cup Curds 2 tblsp Fresh cream 2 tsp Chilli powder 1/2 tsp Turmeric powder 3 tblsp Ghee Salt
How to make murg badami:
Chop the chicken into 8-10 pieces. Blanch and slice the almonds. Soak the poppy seeds in hot water for 35 minutes and grind to a fine paste with the
cashewnuts.

minutes.
Grind the cinnamon, pepper, cloves, cardamoms and bayleaves to a fine powder Marinate the chicken pieces with the ginger-garlic paste and turmeric powder for 35
Heat ghee and fry the sliced onions till they are crisp. Add the chicken pieces, salt and garam masala powder. Saute till ghee leaves the sides of the pan. Add the beaten curds and saute for 3-4 minutes on a medium flame. Add 2 cups water and cook till chicken is nearly done. Add the cashewnut-poppy paste and beaten cream. Simmer till the chicken is tender. Top with chopped almonds and serve hot.
Dalcha Recipe
Dalcha is mutton cooked with chana dal and flavoured with ginger and garlic paste. Here is a simple recipe for how to make dalcha. Ingredients: 250 grams Mutton 3/4 cups Bengal gram dal
2 tsp Ginger-garlic paste 1 1/2 tsp Coriander powder 1/2 tsp Turmeric powder 1 tsp Chilli powder 2 nos. Green chillies 3 nos. Sliced onions 2 tblsp Oil
How to make dalcha:
Cut the mutton into 1 inch cubes. Soak the chana dal in water for 30 minutes. Boil the dal with 1/4 tsp. turmeric powder and enough water till tender. Mash well and set aside. Fry two sliced onions till they are crisp. Crush and keep aside. Heat oil, add the remaining sliced onion and fry till brown. Add the giner-garlic paste, remaining turmeric powder and fry till light brown, then add
the mutton and fry till oil separates.

to taste.
Add chilli powder, coriander powder and 2 cups water and cook till the mutton is tender. To the mutton add the mashed dal, crushed fried onions, 1/2-1 cup warm water and salt
Simmer till completely cooked. Serve hot.
Dalcha Recipe
Dalcha is mutton cooked with chana dal and flavoured with ginger and garlic paste. Here is a simple recipe for how to make dalcha.
Ingredients: 250 grams Mutton 3/4 cups Bengal gram dal 2 tsp Ginger-garlic paste 1 1/2 tsp Coriander powder 1/2 tsp Turmeric powder 1 tsp Chilli powder 2 nos. Green chillies 3 nos. Sliced onions 2 tblsp Oil
How to make dalcha:
Cut the mutton into 1 inch cubes. Soak the chana dal in water for 30 minutes. Boil the dal with 1/4 tsp. turmeric powder and enough water till tender. Mash well and set aside. Fry two sliced onions till they are crisp. Crush and keep aside. Heat oil, add the remaining sliced onion and fry till brown. Add the giner-garlic paste, remaining turmeric powder and fry till light brown, then add
the mutton and fry till oil separates.

to taste.
Add chilli powder, coriander powder and 2 cups water and cook till the mutton is tender. To the mutton add the mashed dal, crushed fried onions, 1/2-1 cup warm water and salt
Simmer till completely cooked. Serve hot.
Ghazala Recipe
Learn how to make hyderabadi ghazala. Ingredients:
1/2 kg Mutton 1/4 kg Green chillies 1/2 cup Curds 1/2 tsp Turmeric powder 2 tsp Coriander powder 1/2 cup Ghee
1 kg Onions 1 tsp Ginger paste 1 tsp Garlic paste 3 cups Water 1 bunch Coriander leaves 4-5 tblsp Lemon juice As per taste Salt How to make ghazala:
powder.
Grind half the green chillies and mix with curd, turmeric powder, salt and coriander
Slit remaining green chillies and fry in ghee or oil till they change colour. Remove chillies from oil and keep aside. Fry onions in the same oil till they are a light golden brown. Add mutton and stir fry till well browned, and the juices are released. Simmer till water has evaporated. Add ginger, garlic and curd and 3 cups water. Cook together on low heat with a cover on the saucepan till mutton is tender. Add coriander and chillies and continue to simmer till it is well cooked and the ghee/oil
comes to the surface.
Add lime juice and mix well. Serve hot, preferably with roti.
BOMBAY CHIWDA RECIPE
Ingredients: 1/3rd cup halves Peanuts (Moong Phali) 1/3rd cup halves Cashew (Kaju) 1/4th cup whole Almond (Badam) 1/4 cup blanched Pistachio (Pista) 1/4th cup Pumpkin seeds 1/4th cup Pine Nuts 2-3 sliced crosswise into thin rounds hot Green chilli (Hari Mirch) 1 tblsp Fennel seeds (Saunf) 15 Curry Leaves (Kari Patta) 3 tblsp fresh Coriander Leaves (Dhania Patta) 2/3 rd cup thick pounded Flat Rice (Poha) 1/4th cup Raisins (Kishmish) 1/4th cup Currants (Kishmish) 1/4th cup chopped Dates (Khajoor) 1/2 tsp Salt (Namak) 2 tblsp Maple or Date Sugar 1/3 cup Moong Dal 1cup deep fried Sev Noodles Vegetable Oil or Ghee for deep-frying How to make bombay chiwda:
Heat oil or ghee in a kadhai or deep-frying pan over a moderate heat. Place the peanuts in a wire-mesh sieve and lower it into the oil. Fry until golden brown, lift out the sieve, and transfer the nuts to paper towels to drain. In separate batches, fry the cashews, almonds, pistachios, pumpkin seeds and pine
nuts until golden brown, and drain on paper towels.
Pat the nuts dry with more paper towels, bolt off any excess oil. Transfer all the nuts to a bowl. Raise the heat of the oil and place the green chilies in the sieve and lower it into the oil
and fry until crisp.
Lift out the sieve and transfer the chilies to the paper towels to drain.
Add the fennel seeds, curry leaves and fresh coriander to the sieve and fry in the same
way until the leaves are dark green and crisp.
Drain on paper towels. Now add half of flat rice to the sieve, lower it into the oil and fry for 1 minute or until the
frothing oil subsides and poha floats.
It should not brown only turn golden yellow. Fry the remaining flat rice dry on paper towel, blot all the excess oil. Add the flat rice to the nuts bowl and toss to mix. Combine the raisins, currants and dates in a bowl and add the salt , sugar & spices in
another bowl.
well.
Sprinkle 1/2 of the spice mixture into the dried fruit and the remaining into the nuts, toss
Finally, combine all the ingredients and toss to mix. Cool to room temperature and store in an air tight container. Keeps well upto 2 months.
CHANA DAL PARATHA RECIPE

Ingredients:
Maida 500 gms Salt & Red chilly powder to taste 200 gms Oil 1/2 tsp Dhaniya powder 250 gms Chana dal 1/2 tsp Garam masala How to make chana daal paratha:
6 hours.
Add salt and 2 tbsp oil to maida. Add water and make a soft dough. Soak chana dal for
Boil it in a pressure cooker with a glassful of water. Wait for 1 whistle. Turn off the gas. Drain away the water and grind the dal. Heat 2 tbsp oil in a kadahi. Add dal paste and
roast it for 3-4 minutes.
Add all the masala powder. When it cools down stuff this paste into maida balls. The
paranthas should be as thin as a papad.
Make soft paranthas an hour before serving. Serve chana dal paratha with aloo dum ,
raita and chutney.
RAJASTHANI DAAL BATI ( Puffed Dough Dumplings With Lentil Curry )

Ingredients:
For daal (Lentil Curry): 2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb) 3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb) 3 onions, chopped finely 2 tomatoes, chopped finely 2 tsp garam masala powder 2 tsp chilli powder 1 tsp turmeric powder 1 tbsp ginger-garlic paste 2 green chillies, slit lengthwise 2 tbsp cream 4 tbsp ghee 1 cup coriander leaves, chopped finely Oil Salt To Taste For Bati (dumplings): 5 cups whole wheat flour, sieved 1 cup ghee, melted 2 tbsps curd Salt To Taste Preparation:
Pressure cook rajma and black gram till it becomes soft. Heat 4 tbsps oil. Add onions.
Brown them.
Add ginger-garlic paste and tomatoes. Fry. Add all the masalas, beans and salt.Simmer
till well blended. The gravy should be thick. Pour over cream and ghee. Knead a soft dough with flour, ghee, curd, salt and just enough water.
Roll into lemon-sized balls. Cover and keep for one hour. Then roast in batches on hot
coals till puffed and golden outside and spongy inside. Keep hot.
Garnish the daal with coriander leaves and slit green chillies. Dip hot (baati) dumplings
in the daal while eating.
BHUNA KUKDA RECIPE
Ingredients:
4 - 5 cloves 1 tsp cumin seeds 12 garlic cloves 20 red chillies whole 4 green cardamoms 2 inch cinnamon 1 kg chicken 2 tblsp mustard oil 1/2 cup coriander leaves chopped 1 tsp turmeric powder 1/2 cup yogurt
How to make bhuna kukda :
Clean and wash the chicken, cut into big size pieces. Take off garlic. Soak red chillies in lukewarm water for 1/2 an hour. Grind everything garlic, red chillies, cloves, green cardamoms, cinnamon and turmeric
powder to a fine paste.
Apply the prepared masala and salt to the chicken and keep it to marinate for 2 hours. Heat up oil in a kadhai, mix in cumin seeds, when they crackle mix in the marinated
chicken and stir fry on high flame heat.
When all the moisture has evaporated, mix in beaten yogurt, mix in a little water and
continue cooking on high flame heat.
Stir fry till all moisture has evaporated and chicken has cooked. Adjust salt and stir fry till the masala coats the chicken.
Serve hot, sprinkled with coriander leaves.
RAJASTHANI LAL MAAS RECIPE

Ingredients: 2 lbs. Mutton Leg 2 lbs. Onions (chopped) 14 oz. Tomato (chopped/paste) 2 oz. Ginger Paste 2 oz. Garlic Paste 7 oz. Curd 2 tsp Red Chili Powder
1/3 tsp Turmeric 2 tsp Coriander 5 Cloves .05 oz. Bay Leaves 4 Cardamom Black 10 to 15 Black Peppers (crushed) 7 oz. Cooking Oil Salt To Taste Preparation:
In a pan put cooking oil. When the oil is hot, add chopped onions and fry them until
golden brown.
Keep aside a little of the brown onions to use for garnish. Add the garlic and ginger paste, cook for 15 min. Add cut portions of mutton and let it cook for 30 min. Now add bay leaves, black pepper, red chili powder, cardamom black, turmeric powder
and curd, then add salt to taste.
Cook until the spices are well-cooked and mixed. Add tomato paste and cook on low fire for 40 min.
When ready, remove lal maas from the fire and garnish with finely chopped coriander
leaves and fried onions before serving.
KHASTA PURI RECIPE

Ingredients: salt to taste 1 tsp carrom seeds (ajwain) oil to deep fry 3 cup refined flour (maida) 3 tblsp oil
How to make khasta puri :
Mix everything refined flour, carrom seeds, salt and 3 tblsp of oil. Mix in enough warm water to make a firm dough. Keep covered for an hour. Make small size balls and roll out puris. Heat up oil and deep fry the puris on medium heat up till golden and crisp. Serve hot.
MACHCHI KE SOOLEY RECIPE
Ingredients:
1 small onions sliced 1 tsp cumin seeds ghee to fry 1 tsp turmeric powder 1/4 cup coriander leaves 2 tsp red chilli powder salt to taste
1/2 kg fish fillets 1 tblsp coriander seeds 2 tsp kachri paste 5 - 6 garlic flakes
How to make machchi ke sooley :
Clean, wash the fish fillets (preferably of fresh water fish), wipe with a dry kitchen cloth. Cut into 2 x 2 inch flat pieces. Deep fry cut onion till golden brown and make a paste. In the same ghee fry garlic till golden and then grind to a paste. Roast and crush coriander and cumin seeds. Mix in both the pastes. Mix in all ingredients except the ghee.
Marinate the fish in this mixture for 30 minutes. Skewer the fish pieces and stir fry on a barbecue or in an oven, basting in between with
ghee, till golden brown.
Serve at once with green or garlic chutney and onion rings.
MAKKI PANEER PAKORA RECIPE

Ingredients: 1/2 tsp cumin powder 2 tblsp coriander leaves chopped oil for deep frying 6 tblsp bengal gram flour besan salt to taste 2 tsp ginger chopped 2 tsp garlic chopped 2 green chilli chopped 1 cup milk 1 3/4 tsp dry mango powder amchur 1 onion chopped 100 gms cottage cheese (paneer) 200 gm corn fresh (makki)
How to make makki paneer pakora :
Crush the corn in a blender. Grate the cottage cheese. Heat up oil in a pan, mix in cut ginger and garlic and stir fry till pink. Mix in crushed corn and stir fry. Mix in salt and mix. Mix in milk and stir fry to get a creamy texture. When the corn is cooked, transfer to a round dish and cool.
Mix in grated paneer, cut onion, cut green chillies, cumin powder, amchur powder and
cut coriander leaves.
Adjust salt and mix well. Mix in besan for binding and mix in a little milk if the mixture is too thick. Make even sized balls with hand or tablespoon. Heat up oil and deep fry the pakoras on medium heat up till golden brown. Remove and keep on an absorbent paper to soak excess oil. Serve hot.
RAJASTHANI PAPAD KI SABJI RECIPE

Ingredients:
2-3 medium sized papads 1 tbsp curds 1/2 tsp chilli powder 1-2 pinches turmeric 1-2 pinches asafoetida 1/4 tsp cumin 1/4 mustard seeds 1 tbsp ghee 1 tsp chopped coriander Salt To Taste 1 cup water Preparation:
Break the papads into 1 inch squares. Heat ghee in a saucepan, add seeds. Add asafoetida. Add chilli powder and curds simultaneously. Stir till curds brown Add turmeric, water and salt. Boil. Add papads and coriander.
Boil for 3-4 minutes. Serve papad ki sabzi hot with chappatis.
RAJASTHANI PAPAD KI SABJI RECIPE

Ingredients:
2-3 medium sized papads 1 tbsp curds 1/2 tsp chilli powder 1-2 pinches turmeric 1-2 pinches asafoetida 1/4 tsp cumin 1/4 mustard seeds 1 tbsp ghee 1 tsp chopped coriander Salt To Taste 1 cup water Preparation:
Break the papads into 1 inch squares. Heat ghee in a saucepan, add seeds. Add asafoetida. Add chilli powder and curds simultaneously. Stir till curds brown Add turmeric, water and salt. Boil. Add papads and coriander.
Boil for 3-4 minutes. Serve papad ki sabzi hot with chappatis.
PAPAD KA SHAAK RECIPE
Ingredients:
1/2 cup plain boondi 1/2 red chilli powder 2 -3 red chillies whole 1 tsp coriander powder 1 tblsp bengal gram flour (besan) 1 tsp garam masala powder 3 tblsp oil 2 big size papads 1/4 tsp turmeric powder a pinch asafietuda 1/4 tsp cumin seeds 1 cup yogurt (sour)
How to make papad ka shaak :
Roast papads and break into medium sized pieces. Whisk everything the yogurt, besan and 1 cup of water. Soak papads pieces and boondi in 2 cup hot water for 2-3 minutes.
Strain and keep aside. Heat up oil. Mix in cumin seeds. When they begin to crackle, mix in asafoetida and broken red chillies. Fry for a minute or so. Mix in red chilli powder and beaten yogurt. Mix in rest of the masalas and stir continuously. As it begins to boil, mix in the papad and boondi. Boil for a couple of minutes and decorate with cut coriander leaves. Serve hot.
RAJASTHANI BHINDI RECIPE
Ingredients:
1/2 tsp onion seeds (kalonji) salt to taste 1/2 tsp red chilli powder 250 gms ladyfingers (bhindi) 3 tsp bengal gram flour (besan) 1 tsp cumin powder 4 green chillies 1 tsp coriander powder 1 1/2 tsp fennel seeds (saunf) 1 tsp dry mango powder (amchur) 1/4 cup oil 1 tsp garam masala powder 1/2 tsp turmeric powder 1/4 tsp cumin seeds
How to make rajasthani bhindi :
Wash and wipe the ladyfingers. Snip off the two ends and slit on one side. Mix everything bengal gram flour, 1 tsp fennel seeds and all other dry masalas except
cumin and onion seeds.
Mix in a tblsp of oil and salt and mix well. Stuff this masala into the ladyfingers. Heat up 3 tblsp of oil, mix in the remaining fennel seeds, cumin seeds, green chillies
and onion seeds, fry for a minute.
Mix in ladyfingers and stir fry for 5 minutes, cover and stir fry stirring till they are cooked. Uncover and stir fry till the ladyfingers are crisp. Serve hot.
CHILLI CHICKEN DRY
Ingredients

1 kg boneless chicken 2 tbsp soya sauce 2 tbsp green chilli sauce ajinomoto a pinch (optional) salt according to taste black pepper according to taste 3-4 chopped green chillies 1 tbsp choped garlic 1 tbsp cornflour 2 tbsp all purpose flour (maida) 1 egg 2 medium onions diced ( square pieces) 1 capsicum or green pepper diced (square pieces)
Directions
1.
Marinate the chicken in soya sauce, egg, salt, pepper, ajinomoto, flour, cornflour, half garlic and green chilli sauce for 1 hour. NOTE: all the tablespoon ingredients should be added half in the marinade, if soya sauce is 2 tbsp then add 1tbsp in marinade and the other half while cooking. 1. After 1 hour, fry the chicken pieces till they are brown and keep them on a tissue paper to absorb the excess oil. 2. Now in the same oil add chopped garlic, green chillies, fry for 2 minutes, now add fried chicken, onions and capsicum. Saute on high flame, add all the half ingredients- salt, pepper, ajinomoto, soya sauce and green chilli sauce. 3. Add 1/2 tsp vinegar 4. Serve hot with fried rice or noodles. Also can be served as an appetiser.
Dosa Batter
Ingredients
1 cup Rice cup Urad dal cup Thick Poha Salt to taste 3 tsp Methi seeds
Directions
1. 2. 3. 4. 5. 6. 7. Soak Rice, Poha & Methi seeds with warm water for about 6-7 hrs. Soak dal with warm water for about 4-5 hrs. Grind Rice, Poha & Methi mixture to a fine paste & keep aside. Grind Urad dal seperately to a fine paste. Mix well both the paste. Add Salt & mix again for 4-5 times. Keep the mixture in a warm place for fermentation. Best is overnight. Before making dosa, once again mix the batter well 2-3 times NOTE: Donot add too much water while grinding. The batter should be slightly thick. Water can be added to the batter before making the dosa.
Chicken Momo
Steamed dumplings filled with spicy chicken mixture
Serves 4 people
Ingredients
250 g finely minced chicken
tsp turmeric powder
1 tbsp ginger garlic paste
2 tbsp finely chopped carrots
2 tbsp finely chopped cabbage
1tbsps finely chopped spring onions
2tsp finely minced ginger and garlic
1 finely chopped onion
1 tsp white pepper powder
200 g flour (maida)
2 tbsp oil
Salt
Sugar
1 tsp Soya sauce
1 tsp Chili sauce
1 tsp Tomato ketchup
Directions
Mix the 2tbsp of oil and a pinch of salt in the flour.
Then knead the flour into dough with some water.
Keep the dough covered with a damp cloth
Pressure cook the minced chicken with some salt, turmeric powder, ginger-garlic paste. Drain the boiled chicken and keep aside.
Heat oil and add the minced ginger-garlic to it.
Add the sliced onion and fry till it starts becoming pink. Add a pinch of sugar to this.
Next add the chopped spring onions, carrots, cabbage.
Fry till the vegetables are cooked.
Next add the minced chicken and fry for 3-4 mins.
Then add the soya sauce, chilli sauce and tomato sauce and mix well.
Season with salt and white pepper powder.
Take it off the gas and let it to cool.
Next take the dough and make a thin roti out of it. Keep it big.
Take a small bowl with sharp edges and cut out equal shapes from this roti. Please ensure that the cutouts/wrappers are not very small.
For packing hold wrapper on one palm, put one tablespoon of chicken mixture in the center of it and with the other hand bring all edges together to the center, while making pleats. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling.
You can also put a tbsp of chicken mixture in a small cut out wrapper and fold it in a semicircle by flattening the edges with a fork. Please ensure absolute closure of the stuffed momo.
Heat up a steamer, oil the steamer rack well. (This is critical because it will prevent dumplings from sticking.)
Arrange uncooked MOMOs in the steamer with some space left between them. Close the lid, and allow steaming until the MOMOs are cooked thorough, about 10-15 min.
Take the MOMOs off the steamer, and immediately serve with Garlic chutney.
You can also deep fry the MOMOs before serving them.
Galouti Kebab Recipe

Galouti kebab is made from minced meat and chana dal and seasoned with various spices. Learn how to make galouti kabab.
Ingredients:
1 kg lamb meat minced 3 tblsp ginger garlic paste 1 tblsp butter 3 tbsps raw papaya paste 1 tsp red chilli powder 1/4 tsp garam masala powder 1/2 cup chana dal, slightly roasted Very thinly chopped onions Salt to taste Oil for frying the kababs
How to make galouti kebab:
Mix all the ingredients very well with the minced meat and refrigerate for two hours
Now make small patties of the mix and deep fry. Serve the Galouti Kebab hot with onion rings and mint chutney.
Kale Chane Ka Kebab Recipe

Here's a delicious, spicy kabab recipe that can be enjoyed as a snack anytime. Learn how to make kale chane ka kebab
Ingredients:
1/2 cup brown chickpeas (kale chane) 2 cloves (laung) 4 black pepper (kali mirch) 1 piece cinnamon (dal chini) 2 garlic buds (lahsun) 2 tbsp split Bengal gram lentil (chane ki dal) 1/2 tsp salt (namak) a piece ginger (adrak) 2 bread piece 1/2 cup refined flour (maida) 2 whole red chilly (lal mirch) oil for frying
How to make kale chane ka kebab :
Soak bengal gram lentil and brown chickpeas for 2 hours. Now cook bengal gram lentil, chickpeas, cloves, black pepper powder, ginger, garlic
buds and 1 cup water in a pressure cooker.
Water should dry up completely. When it cools then grind it in a mixer. Soak bread and press with both the hands to retain water. Grind it with chickpeas in a mixer. Make kababs of the mixture. Make a thick thickened milk batter. Coat kababs in this batter. Heat oil in a pan and deep fry all kababs in it. Serve them hot.
Vegetable Kebab Recipe

Here's a delicious, spicy snack recipe for cheese and alu lovers. Learn how to make vegetable kabab.
Ingredients:
2 potato (alu) 1 cup cottage cheese (paneer) 1 cup cauliflower (phool gobi) 1 cup cabbage (patta gobi) 2 green chilly (hari mirch) 1 tbsp coriander (dhania patti) 1/4 tsp azinonotto powder 1 cup refined flour (maida) 1/2 tsp red chilly powder (lal mirch) oil for frying 1 tbsp clarified butter (ghee) 1 tsp salt (namak)
How to make vegetable kebab :
Boil, peel and grate potato. Grate paneer also. Finely chop dhania and hari mirch. Grate both the gobis. Heat oil in a pan and fry both gobis with azinomotto powder. After frying for few minutes, add alu, paneer, hari mirch and 1/2 tsp namak and cook
until the water dries up.
Remove it from the flame and let it cool. Make small balls of the mixture and keep aside. Make a batter by mixing maida, 1/2 tsp salt, lal mirch and 1 cup water. Heat oil in a pan. Dip all the balls in maida batter and deep fry them until they turn golden brown. Serve them hot.
Hara Bhara Kabab Recipe

Here's a nutritious, tempting snack recipe. Learn how to make hara bhara kabab.
Ingredients:
2 potato (alu) 1 cup pea seeds (matar) a piece ginger (adrak) 2 green chilly (hari mirch) few coriander leaves (dhania patti) 1 tsp cumin seeds (jeera) 1/4 tsp black pepper powder (kali mirch) 1/2 tsp salt (namak) oil for frying
How to make hara bhara kebab :
Boil, peel and grate potato. Boil peas and strain. Make a fine paste of ginger and green chilies. Finely chop coriander. Heat 1 tbsp oil in a pan and crackle cumin seeds. Now fry peas, ginger, green chilies paste, coriander, salt, and black pepper powder. Mix properly and remove it from the gas. Add this to the potatoes mixture and make kababs of long shape. Heat oil in a pan and deep fry all kababs in it until they turn golden brown. Serve them hot.
CHILLI PANEER RECIPE
350 gms Paneer How to make paneer 2 tsp Salt 1 Egg 1/2 cup Corn Flour 1 tsp Ginger-Garlic Paste 2 cups Coarsely Chopped Onions 2 tbsp Sliced Green Chillies 1 tbsp Soya Sauce 2 tbsp Vinegar 1/4 tsp Ajinomoto Oil for frying Little Water
How to make chilly paneer:
Cut the paner into cubes. Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and water to
just coat the paneer pieces with the mixture.

minute.
Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color. Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a
Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes. Mix well, and garnish the chilli paneer with finely cut spring onions and coriander.
KADHAI PANEER RECIPE
Ingredients: 250 gms Cottage Cheese (Paneer) 3 Capsicum (Shimla Mirch) 4 Onion (Pyaj) 4 Tomato (Tamatar) 1 " long piece Ginger (Adrak) 1 tsp Red Chili Powder (Lal Mirchi) 2 Bay Leaf (Tej Patta) 4 Cloves (Lavang) 1 piece Cinnamon (Tuj/Dalchini)
Little Orange Color 4 tblsp Clarified Butter (Ghee) How to make kadhai paneer:
Cut cottage cheese, capsicum in long pieces. Grind onion, tomato, ginger, salt, red chili powder and orange color. Mince cloves and cinnamom. Heat clarified butter in a pan. Add bay leaf, cloves, cinnamon. Then add onion, tomato, ginger paste. Continue cooking it on medium flame till ghee/oil begins to separate. Add paneer and capsicum pieces. Cook on low flame. When the capsicum are done put off the flame. Take off the fire and serve hot. Serve with nan or paranthas..
200 gms Paneer How to make paneer 2 Medium Onions 1" Ginger 3-4 Garlic Pieces 2 Green chillies 1/2 tsp White Pepper Powder 1 tsp Red Chilli Powder 3/4 tsp Turmeric Powder 1 tsp Garam Masala Powder 3-4 tbsp Cream 1/4 cup Dry fruits (Cashew Nuts, Raisins, Makhane) 1/2 cup Milk
8-10 tbsp Vegetable oil Salt to taste
Preparation:

minutes.
Heat oil in a kadhai. Cut paneer into small cubes. Fry over medium heat until light brown. Keep the paneer pieces aside. Saute the dry fruits in one tablespoon of oil. Grind onion, ginger, garlic, green chilli in a blender and make a fine paste. Fry the mixture in the remaining oil until golden brown and oil starts separating. Add salt, red chilli powder, white pepper, turmeric powder, garam masala. Saute for 1-2
Add milk to make the gravy. Bring the gravy to boil. Reduce the heat and cook until the
gravy becomes thick.
Put a portion of the dry fruits in the gravy while it is being cooked. Keep the rest of dry
fruits for decorating.
Finally add paneer cubes and 1 tbsp cream. Heat for 5 minutes. Garnish shahi paneer with cream and dry fruits and coriander leaves.
PANEER TIKKA RECIPE
Ingredients:
1 Large block of Paneer 1 onion
1 Capsicum 1 Tomato Few Mushrooms Finely chopped Coriander leaves To Marinade: 1/2 cup Curd (plain yogurt) 1 tsp Garlic paste 1 tsp Ginger Paste 2 tsp Tandoori powder 1 tsp cumin (jeera) powder 2 tsp Chaat powder Salt to taste Red chili Powder to taste How to make indian paneer tikka recipe :
Cut Paneer into long 1/2" thick cubes. Cut all vegetables into cubes. Mix all ingredients for marinade and keep aside. Add the left marinade to the vegetables. Brush the marinade to the paneer and refrigerate it for 3 hours. Heat oil in a kadhai and fry marinated paneer till fully done. Also fry other vegetables. In a plate arrange fried vegetables and then paneer. Garnish with coriander and lemon slices Serve tandoori paneer tikka hot with hari chutney.
PANEER TIKKA MASALA RECIPE

Here's a spicy, tempting paneer recipe. Learn how to make it and impress your guests.
Ingredients:
250 gm cottage cheese (paneer) How to make paneer 100 gm curd (dahi) 2 onion (pyaj) 2 tomato (tamatar) 1 tsp ginger (adrak), garlic (lahsun) paste 2 green chilly (hari mirch) paste 50 gm cashew nut (kaju) paste 1 tsp tandoori masala 1 tsp chat masala 1 tsp chana masala salt to taste
How to make paneer tikka masala:
Cut round slices of tamatar and pyaj and keep them aside. Cut paneer in cubes. Mix tandoori,chat and chana masala along with half of the ginger garlic paste with dahi. Now add paneer cubes and mix well. Fix paneer cubes in a toothpick and put tomato and onion slices around paneer. Then cook them in a preheated oven and keep aside. Heat oil in a pan and put ginger garlic paste and green chilly in it. Cook for 5 minutes. Thereafter, add finely chopped onion and fry. Add finely chopped tomato and cook until oil floats on the surface. Then add kaju paste and cook for 5-10 minutes. Then add all the spices and cook for 2 minutes. Lastly add paneer cooked in oven and cook for 5 minutes. Garnish with coriander and serve hot.

Ingredients: 250 gm cottage cheese (paneer) How to make paneer 100 gm curd (dahi) 2 onion (pyaj) 2 tomato (tamatar) 1 tsp ginger (adrak), garlic (lahsun) paste 2 green chilly (hari mirch) paste 50 gm cashew nut (kaju) paste 1 tsp tandoori masala 1 tsp chat masala 1 tsp chana masala salt to taste How to make paneer tikka masala:

Ingredients:
250 gm cottage cheese (paneer) How to make paneer 100 gm curd (dahi) 2 onion (pyaj) 2 tomato (tamatar) 1 tsp ginger (adrak), garlic (lahsun) paste 2 green chilly (hari mirch) paste 50 gm cashew nut (kaju) paste 1 tsp tandoori masala 1 tsp chat masala 1 tsp chana masala salt to taste
How to make paneer tikka masala:
(VRAT- FASTING) - BANANA CHIPS RECIPE
Ingredients:
oil for deep frying 1/4 tsp turmeric powder salt according to taste 5-6 raw bananas
How to make banana chips :
Take off and put bananas in plenty of salted iced water. Slice bananas with a chip slicer into water, mix in in turmeric. Keep for 10 minutes, remove out water fully. Spread out on a kitchen cloth to take off moisture. Heat up oil in a wok till smoky. Fry banana slices in one-layer batches for a minute or two or until crisp. Lift chips out with slotted spoon and remove on paper towels. Sprinkle with salt before serving.
PANI PURI (GOL GAPPE RECIPE)

Ingredients:
1 cup Rava 1 tbsp Maida 1/4 tbsp Soda 1/2 tsp Red chilli powder 2 tsp Cumin powder 1 tsp Kala namak 2 tbsp Tamarind pulp 200 gm Sprouts (boiled) 150 gms Potatoes (boiled) 1/2 cup Coriander leaves 1 Cup mint leaves Oil for frying
How to make Pani Puri: Mix rava, Maida, soda and salt to make dough. Keep it covered by a wet cloth for sometime. Make circle like rolls from the dough and place them in a damp cloth. Heat oil and fry dough circles till it turns golden brown. Puri is ready. Grind mint and coriander leaves to make a paste. Mix red chilli powder, cumin powder, kala namak, tamarind pulp and salt well. Add mint corainder paste to the mixture. Add 4 cups water to this mixture. Masala water is ready. Mash the potatoes and add sprouts, red chilli powder and salt. Mix it well. Make a hole in puri and stuff the mixture into it. Serve Golgappe with prepared masala water
Ingredients: For making Gol Gappe (plural Gol Gappe) 1. Sooji (Semolina ) 1/2 cup 2. Maida ( Plain Refined Flour) 1/2 tbsp. 3. Cooking Soda 1/2 teaspoon 4. Salt to taste 5. Oil for Frying For Spicy Pani or Spicy Water 1. Chopped Mint Leaves 1 1/2 cups 2. Chopped Coriander Leaves 1 tbsp. 3. Tamarind 1/3 cup 4. Ginger 1" 5. Green Chillies 4 to 5 6. Ground Cumin Seed (roasted) 1 tsp. 7. Kala Namak (Black Salt ) 1 1/2 tsp. 8. Salt to taste For Filling 1. Boiled Potato, finely chopped /mashed and mixed with salt and red chilli. For Red Tamarind Chutney 1. Tamarind 1 cup 2. Jaggery 1/2 cup 3. Sugar 2 tbsp. 4. Red chilli powder 1/2 tsp 5. Kali Micrch (Black pepper) powder 1/4 tsp. 6. Dry Roasted cumin powder 1 tsp 7. Cloves 2 8. Warm water 2 cups 9. Vegetable oil 1 tsp. 10. Salt to taste Instructions: For Gol Gappe or Gol Gappa : 1. Mix semolina, plain flour, Cooking Soda salt , 2 tablespoons of oil and knead well to make dough, leave it bit stiffer than normal. 2. Cover it with a wet towel and let it stand for 20 minutes. 3. Now make very small balls and roll them into small circles. 4. Remember not to make the circles bigger as they have to be eaten whole. 5. Remember to put the circles under a damp cloth as soon as you roll them. 6. Heat oil in a thick bottomed pan and then fry them.
7. The idea is to puff them like a sphere and fry them till golden brown. 8. Take them out and put them on kitchen paper towel, to get rid of the extra oil. 9. Let them completely cool down ( otherwise they will become soggy)before you put them into an airtight container. For making spicy water or Pani 1. Soak the tamarind pulup in one cup of warm water for one hour. 2. Strain the tamarind residue out to get thick tamarind water. While straining in the strainder mash the tamarind with the help of a spoon. 3. Put mint leaves, chopped coriander, ginger, chillies and dry roasted cumin seed. 4.Add a little water and mix to a smooth consistency using a blender. 5. Put this thick paste into ta jug and add fill the jug with water. ( Add the water slowly and taste the mixture and if you want to dilute more then add water.) 6. Add salt and black rock salt to taste. ( Black Salt or Kala Namak is an important ingredient in this ) 7. Put it in the fridge to cool down. To make Red Tamarind Chutney 1. Remove the seeds from tamarind and soak it in warm water for one hour. 2. Meanwhile dry roast the cumin seeds and the cloves. 3. Pound them into coarse powder. 4. Now take the Tamarind pulp mixture , strain it and add jaggery, sugar, red chilli powder, black pepper powder, roasted cumin powder, cloves and salt. 4. Put the mixture in a pan and heat for 5 minutes on medium heat. 5. Remove from heat and let it cool down. Note that on cooling down it will thicken up a bit, consistency like thick cream is ok. otherwise you may want to add some warm water. 6. On cooling, blend the contents in a blender
Now how to eat it. Do I have to tell you :-) Yes if you haven't tried it before then it is quite an experience. The ideas is to fill the Puri or Gol Gappa with spicy water and put it into the mouth. That is why I said do not roll the circle too big. 1. Poke a small hole in the center of the Gole Gappa ( or Puri). 2. Add some mashed boiled potato small quantity of mashed fried potatoes as filling. Add a little Red Tamarind Chutney. Dip it in the spicy water ( or pour some spicy water in it) 3. Gulp it down :-)))
VEGETABLE CHOWMEIN RECIPE
Ingredients:
1 Packet Noodles 1 Onion Sliced 1 Capsicum Sliced 1 Cabbage Shredded 1 Carrot Sliced 1/2 cup Beans Chopped 2 tbsp Soya Sauce 1 tbsp Vinegar 1 tbsp Chili Sauce Salt to taste 1/4 tsp Pepper Powder 2 tbsp Oil
Preparation of Vegetable Chowmein :
Boil Noodles in enough water. Take care do not overcook. Strain Noodles through cold water 2-3 times and drain water and set aside, add few
drops of oil to the noodles to avoid sticking.
Heat oil in a wok and add sliced onions and stir fry for 20-30 seconds, add all other
vegetables and stir fry for 2 minutes.
Add salt and pepper and mix well. Now add boiled noodles and mix well (take care that
noodles don't break) .
Add vinegar, chili sauce and soya sauce and stir fry for a minute. Serve the vegetable chowmein hot. Note : According to taste vinegar, soya sauce and chili sauce can be increased or
decreased.
CHINESE CHICKEN WINGS RECIPE
Ingredients for garlic chicken wings recipe:
6 Chicken Wings 1 tbsp Ginger-Garlic paste 2 tbsp Flour (maida) 2 tbsp Con flour 2 Eggs (beaten) 1/4 tsp Pepper / Chili Powder A pinch of sugar Salt to taste 1 tbsp Soya Sauce Oil for frying Preparation of chinese chicken wings:
In a bowl add Soya sauce, ginger-garlic paste, sugar. Add chicken wings coat well and set aside for 1/2 hour. Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and beat in
the eggs .

brown.
Heat oil in a wok / kadhai. Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden
Serve fried chicken wings hot with thin slices of onions and lemon.
CHINESE FRIED RICE RECIPE
Ingredients for easy fried rice:
2 cups Rice 3 tbsp Oil 100 gms Beans Finely Chopped 2 Carrot Finely Chopped 1 Onion Sliced 100 gms Cabbage Finely Chopped 2 Spring Onions Finely Chopped 2-3 Green Chilies cut lenghtwise 1 tsp Ginger Chopped Finely 1 tsp Garlic Finely Chopped 2 tbsp Soya Sauce Salt & pepper to taste How to make chinese fried rice:
Pick, wash and soak the rice in enough water for 10-15 minutes and drain. Boil water, add rice and little salt. Cook uncovered on low heat till rice is tender. Take care not to overcook the rice. Each grain of rice should be separate. When rice is done, drain and add soom cold water and drain again using a large seive
and set aside.
Heat oil in a kadhai / large pan and stir fry all the chopped vegetables. Cook for 3-4 minutes. Take care that vegetables are not overdone, they should be crisp. Mix salt and pepper to taste. Add the cooked rice and mix well. Now mix the soya sauce to it.
Cook the chinese fried rice for 2-3 minutes and serve hot.
CHINESE CHILI CHICKEN RECIPE

Ingredients for chinese chilli chicken: 500 -600 gms Boneless Chicken 2 tbsp Soya Sauce 1 Egg 2 tbsp Corn Flour/Corn Starch 5-6 Chopped Green Chilies 2 Green Onion Chopped 1 tsp Garlic Paste Salt to taste 1/2 tsp White Pepper Powder 1 tsp Sugar A pinch of ajinomoto 2 cups chicken Broth/ Water 1 tbsp Oil Oil to fry Preparation:
Cut the boneless chicken pieces into1 " cubes. Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken
pieces in the the mixture for about 10-15 minutes.
Heat oil and deep fry the marinated chicken pieces till golden brown. Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies
and saut for few seconds.
Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt ,
ajinomoto and remaining Soya sauce.
Add fried chicken pieces to it and cook for few minutes. Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring
constantly to avoid lumps.
Cook for 2-3 minutes.
Serve chinese chili chicken hot garnished with chopped green onion tops. Chinese chili chicken goes well with steamed / boiled rice.
HOT AND SOUR SOUP RECIPE
Ingredients:
2 tbsp Chili Sauce 11/2 tbsp Corn Flour / Corn Starch 1 tbsp Soya Sauce 2 tbsp Vinegar 2 tbsp Capsicum Chopped 2 tbsp Spring Onions Chopped 2 tbsp Tomato Sauce 2 tbsp Carrots Chopped 1/4 cup Chopped Cabbage 1 tsp Black Pepper Powder 1/2 tsp Sugar A pinch ajinomoto Salt to taste 4 cups Water Preparation for hot and sour soup:
Mix 4 cups of water, chili sauce, soya sauce, vinegar, sugar, salt, pepper powder and
ajinomoto and bring to boil.
Now add all the chopped vegetables except paneer . Cook for a minute on a medium heat. Dissolve corn starch in 1/2 cup water and add to
the soup stirring constantly till it becomes thick.
Cook for a minute, add paneer slices. Serve hot . Note: Soup should be prepared just before consuming and should be served fresh, else
it will lose the taste.
VEGETABLE MANCHURIAN RECIPE
Ingredients:
2 cups Grated Cabbage 2 cups Grated Carrots 1 Chopped Spring Onion 2 Chopped Green Chilies 3-4 Crushed Garlic Flakes 2 tbsp Corn Starch or Flour Oil for deep frying 1 tbsp Soya Sauce Salt to taste 1 tsp Pepper Powder 1 tsp Sugar A pinch of ajinomoto 2 tbsp oil Preparation of vegetarian manchurian :
Mix grated cabbage and carrots and squeeze the water out from them. Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and
add few chopped chilies and little salt to it.

aside.
Make small balls (like koftas) of the mixture . Heat the oil in a kadhai / wok and deep fry the balls till golden brown, drain and keep
Now in a separate pan heat 2 tbsp oil. Saut garlic, green chilies and spring onions. Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil.
Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried
balls to the gravy.
Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped
coriander.
GOBI MANCHURIAN RECIPE

Ingredients of cauliflower manchurian :
1 medium Gobhi (Cauliflower) 3/4 cup Flour (Maida) 1 tbsp Corn Flour Salt to taste 1 Chopped green chili 11/2 tbsp Garlic Paste 11/2 tbsp Ginger Paste 1 cup finely Chopped Onions Finely Chopped Coriander Leaves 1/4th tsp Ajinomoto 2 tbsp Soya Sauce 2-3 tbsp Tomato Ketchup 2 tbsp Oil Preparation of gobhi manchurian :

chili to it.
Make a paste of maida, corn flour and salt using water. Take a tsp. of ginger and garlic paste, add it to the paste. Dip the gobi florets in the paste and deep fry till golden brown. Keep aside. Heat oil in another pan and add the left ginger & garlic paste, chopped onions and green
Now, mix aginomoto, soya sauce and tomato sauce to it.
Add fried Gobi kept aside and mix well. Garnish it with coriander leaves. Serve the gobi
manchurian hot.
SPRING ROLL RECIPE

Ingredients: Cover : 250 gms. All purpose flour (Maida) 1 Egg Little Salt Water to make batter Filling : 2- 3 Carrots Grated) 1 cup leeks shredded and well washed (white section only)(optional) 1/2 tsp Ginger Minced) 1/2 tsp Garlic Minced) 100 gms Cabbage Shredded) 50gms Mushrooms Chopped) 75 gms Sprouted Beans 3 Green Chilies Chopped) Salt to taste 2 tbsp Soya Sauce 1/2 tbsp White Pepper Powder How to make spring roll:

the pan.
Sift the flour and add salt, egg and water and make a smooth batter. Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of
Cook both sides of the pancake till golden. Repeat the same till whole batter is utilized.
To make the filling heat 2-3 tbsp oil in a wok, add ginger ,garlic and mushrooms, stir fry
for 10-15 seconds.
Add leeks (if available) and stir fry for about 1 minute, then add carrots, cabbage and
cook tossing the vegetables until they are crisp-tender.
Add the bean sprouts, salt, pepper and soya sauce, cook stirring for 2 minutes. Set
aside the filling to cool.
To make the spring rolls place 2-3 tbsp. of the filling in the center of each pancake. Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste. Deep fry in hot oil until golden. Serve the vegetarian spring roll hot.
SWEET AND SOUR FISH RECIPE

Ingredients: 15 pieces boneless Fish 21/2 tbsp Corn Flour / Corn Starch 11/2 tbsp Soya Sauce 11/2 tbsp Vinegar 3/4 cup Chicken Stock 3tbsp Spring Onions (chopped) 2 tbsp Tomato Sauce 1 tsp Ginger Paste Salt to taste Pepper Powder to taste 11/2 tbsp Sugar A pinch ajinomoto Oil to fry 2 tbsp oil
Preparation of sweet sour fish :
Take 1tbsp soya sauce, 1 tbsp corn flour, salt & pepper in a bowl and form a mixture.
Cover fish pieces with the above mixture evenly. Heat oil in a wok / kadhai and deep fry the fish pieces till golden brown. Now heat 2 tbsp oil in a separate pan and add ginger paste, onions, pepper, salt and
ajinomoto. Saut for a minute.
boil.
Add chicken broth, remaining soya sauce and corn flour, sugar and vinegar and bring to
lumps.
Dissolve corn flour in a 1/2 cup water and add to the curry stirring constantly to avoid
Add fried fish pieces. Simmer for a minute or two. Serve the sweet and sour fish hot with steamed / boiled rice.
BUTTER CHICKEN
Butter chicken or murgh makhani is an Indian dish from the Punjab region popular in countries all over the world that have a tradition of Indian restaurants. Preparation Time : 4 hours Cooking Time : 30-40 minutes Servings : 4
INGREDIENTS Chicken 800 grams Lemon juice 1 tablespoon Kashmiri red chilli powder 1 teaspoon Salt to taste Butter 2 tablespoons For marinade Yogurt
1 cup Salt to taste Garlic paste 1/2 teaspoon Garam masala powder 1/2 teaspoon Kashmiri red chilli powder 1 teaspoon Ginger paste 2 tablespoons Lemon juice 2 tablespoons Mustard oil 2 tablespoons FOR MAKHNI GRAVY Butter 50 grams Ginger paste 1 tablespoon Green chillies, chopped 4-5 Red chilli powder 1 tablespoon Salt to taste Dry fenugreek leaves (kasuri methi) 1/2 teaspoon Whole garam masala 1 tablespoon Garlic paste 1 tablespoon Tomato puree 400 grams Garam masala powder 1/2 teaspoon Honey 2 tablespoons Cream 1 cup METHOD Make incisions with a sharp knife on breast and leg pieces of the chicken. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour. Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil. Apply this marinade to the chicken pieces and refrigerate for three to four hours. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes.
Remove and set aside. Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Saut for two minutes, add ginger-garlic paste and chopped green chillies. Cook for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi. Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream. Serve hot with naan or parantha.
Recipe Tip :
: Heat kasoori methi in the oven for sometime or broil kasoori methi on a tawa/griddle plate to make it crisp. It can easily be crushed to a powder with your hand.
ALOO KI TIKKI
deep fried potato dumplings ideal as a starter. Preparation Time : 10-15 minutes Cooking Time : 10-15 minutes Servings : 4
INGREDIENTS Potato, boiled and mashed 6 medium Salt to taste Olive oil +deep fry 1 tablespoon Onion , chopped 1 medium Cottage cheese (paneer), grated 1/4 Fresh coriander leaves, chopped 1/4 cup Cashewnuts, crushed 6-8 Red chilli powder 1/2 tablespoon METHOD Add salt to mashed potatoes and knead into a smooth dough. Divide into twelve equal portions.Heat one tablespoon of olive oil in a pan and saut onion till translucent. Cool and mix with paneer, coriander leaves, cashewnuts, red chilli powder and salt. Divide the mixture into twelve equal portions. Stuff each portion of mashed potato with a portion of the paneer mixture. Roll and shape into tikkis (roundels) of approximately two-inch diameter and half-inch thickness. Heat sufficient oil in a kadai (wok) and deep-fry the tikkis till golden brown. Drain and place on absorbent paper. Serve hot with tomato ketchup or mint chutney.
AALOOR DAM
A popular potato preparation from Bengal Preparation Time : 20 minutes Cooking Time : 15 minutes Servings : 4
INGREDIENTS Baby potatoes 500 grams Tomatoes, chopped 4 small Ginger, chopped 2 inch piece Mustard oil 4 tablespoons Cumin seeds 1/2 teaspoon Green cardamoms 2 Cinnamon 1 inch stick Whole dry red chillies 3 Bay leaves 2 Asafoetida a pinch Red chilli powder 1 teaspoon Cumin powder 1/2 teaspoon Turmeric powder 1/2 teaspoon Salt to taste Sugar 1/2 teaspoon METHOD Wash and boil potatoes. Cool and peel them. Heat mustard oil in a pan to smoking point. Cool and heat again. Add cumin seeds, green cardamoms, cinnamon, red chillies, bay leaves, asafoetida and ginger and saut for a couple of minutes. Add red chilli powder, cumin powder, turmeric powder, salt and sugar and saut for a minute more. Add tomatoes and potatoes. Mix well. Cover and cook for a couple of minutes. Serve hot with puris or chapatis.
SABUDANA VADA
Fried dumplings of sago and potatoes great during fast Preparation Time : 2 hours Cooking Time : 15-20 mins Servings : 4
INGREDIENTS Sago (sabudana) 1 1/2 cups Potatoes, boiled and mashed 3 medium Roasted peanuts, coarsely ground 1 cup Green chillies, finely chopped 3 Fresh coriander leaves, finely chopped 2 tablespoons Lemon juice 1 tablespoon Salt to taste Oil for deep-frying METHOD Soak the sabudana, in enough water to cover it, for about two hours. Drain off excess water. Mix together sabudana, potatoes, peanuts, green chillies, coriander leaves, lemon juice and salt. Mix thoroughly. Divide into sixteen lemon sized balls, flatten between palms of your hands. Heat sufficient oil in a kadai and deep fry vadas in hot oil till golden brown. Drain on absorbent paper. Serve hot with chutney of your choice.
ALOO KI TIKKI
Pan fried small potato cakes (tikki), served with chutney or pickle. Preparation Time : 20 minutes Cooking Time : 15 minutes Servings : 4
INGREDIENTS Potatoes
3-4 large Green chillies, chopped 3 Fresh coriander leaves, chopped a few sprigs Rock salt (sendha namak) to taste Asafoetida a pinch Red chilli powder 1/2 tablespoon Ghee to fry METHOD Wash, boil potatoes, peel and mash while still warm. Add green chillies, coriander leaves, rock salt, asafoetida and red chilli powder to the mashed potatoes and mix well. Divide into ten to twelve portions. Shape them into round tikkis. Heat a tawa and shallow fry the tikkis on both sides with ghee till golden. Drain onto an absorbent paper. Serve with green chutney or lemon pickle.
DAL MAKHANI
a spicy and heavy dal preparation made with a combination of rajma and urad dal Preparation Time : 30-35 minutes Cooking Time : 35-40 minutes Servings : 4
INGREDIENTS Whole black gram (sabut urad) 1/2 cup
Red kidney beans (rajma) 2 tablespoons Salt to taste Red chilli powder 1 teaspoon Ginger, chopped 2 inch piece Butter 3 tablespoons Oil 1 tablespoon Cumin seeds 1 teaspoon Garlic, chopped 6 cloves Onion , chopped 1 large Green chillies, slit 2 Tomatoes, chopped 2 medium Garam masala powder 1 teaspoon METHOD Pick, wash and soak sabut urad and rajma overnight in three cups of water. Drain. Pressure cook sabut urad and rajma in three cups of water with salt and half the red chilli powder (you can add half the ginger too if you wish) for three whistles. Open the lid and see if the rajma is totally soft. If not cook on low heat till the rajma becomes totally soft. Heat butter and oil in a pan. Add cumin seeds. When they begin to change colour, add ginger, garlic and onion and saut till golden. Add slit green chillies, tomatoes and saut on high heat. Add the remaining red chilli powder and saut till the tomatoes are reduced to a pulp. Add the cooked dal and rajma along with the cooking liquour. Add some water if the mixture is too thick. Add garam masala powder and adjust salt. Simmer on low heat till the dals are totally soft and well blended. Serve hot.
Recipe Tip :
This recipe tastes just as good (even better!) the following day after reheating properly. Chef Kapoor likes it cold too! But the parathas should be hot.
ALOO CHAAT DILLI STYLE

Crisp fried potatoes tossed with spicy masala Preparation Time : 10 minutes Cooking Time : 10 minutes Servings : 4
INGREDIENTS Potatoes, cubed 1/2 inch 3 large Lemon juice 3 teaspoons Salt to taste Ginger, cut into thin strips 1 inch piece Oil to deep fry Onion , chopped 1 large Chaat masala 1/2 teaspoon
Red chilli powder 1/2 teaspoon Cumin powder 1/4 teaspoon Green chillies, chopped 2 Fresh coriander leaves, chopped 3 tablespoons METHOD Add one teaspoon lemon juice and a pinch of salt to the ginger strips and keep in the refrigerator till use.Heat sufficient oil in a kadai till medium hot. Add potato pieces and deep fry till crisp and golden. Drain and place on an absorbent paper. Transfer the potatoes into a big bowl. Add onions, salt, chaat masala, red chilli powder, cumin powder, green chilies, coriander leaves and the remaining lemon juice and mix well. To serve transfer the mixture into a serving bowl, garnish with ginger strips and serve immediately.
BADAM DOODH
Saffron flavoured milk enriched with almonds and served warm garnished with silver warq Preparation Time : 20 mins Servings : 4
INGREDIENTS Almonds, blanched and roughly chopped 1/4 cup Milk 4 cups Green cardamom powder a pinch Nutmeg powder a pinch Honey 3-4 tablespoons Silver warq 1-2 leaves METHOD Heat milk in a thick-bottomed vessel and bring to a boil. Reduce heat, add chopped almonds and simmer on low heat for fifteen to twenty minutes. Add green cardamom powder and nutmeg powder and continue to boil for another two minutes. Remove from heat, add honey
and stir. Serve warm in individual earthenware glasses, garnished with silver varq.
BENARASI BHARWAN ALOO

Stuffed potatoes Benarasi style Preparation Time : 30-40 minutes Cooking Time : 10-15 minutes Servings : 4
INGREDIENTS Potatoes , medium sized 20-25 Cottage cheese (paneer), grated 100 grams Fennel seeds (saunf) 1 teaspoon Oil to deep fry+2 tablespoons Fresh coriander leaves, chopped 2 tablespoons Green chillies, chopped 4 Raisins 10 Cashewnuts, chopped 10 Salt to taste Asafoetida a pinch
Cumin seeds 1 teaspoon Ginger, grated 1 inch piece Tomato puree 2 cups Turmeric powder 1/2 teaspoon Red chilli powder 1/2 teaspoon Tamarind pulp 1 1/2 tablespoons Dry mango powder (amchur) 1/2 teaspoon Jaggery (gur), grated 1/2 cup Fresh cream 2 tablespoons METHOD Peel and halve potatoes. Wipe dry. Dry roast fennel seeds and crush slightly. Heat sufficient oil in a kadai and deep-fry potatoes till they are golden brown. Drain onto an absorbent paper and set aside to cool. Scoop out the middle of each half potato. Chop the scooped out portion of the potatoes. Add paneer, coriander leaves, green chillies, raisins, cashewnuts and salt. Mix well. Stuffed the scooped out potato halves with this filling. Heat two tablespoons of oil in a kadai. Add asafoetida, roasted fennel seeds, cumin seeds, ginger and saut. Add tomato puree and mix well. Add turmeric powder and red chilli powder. Add half a cup of water and cook for three to four minutes. Add tamarind pulp and stir. Add amchur powder, grated jaggery and salt to taste. Add stuffed potatoes to this gravy and cook on low heat for three to four minutes. Add fresh cream and stir gently. Cook till the gravy is reduced slightly. Serve hot.
AMRITSARI FISH
This mouth watering fried fish prepared with lot of spices is a popular street food of Amritsar. Preparation Time : 15 minutes Cooking Time : 10 minutes Servings : 4
INGREDIENTS King fish (surmai) fillets, cut into fingers 600 grams Red chilli powder 1 tablespoon Salt to taste Carom seeds (ajwain) 1 teaspoon Ginger paste 2 tablespoons Garlic paste 2 tablespoons Lemon juice 1 tablespoon Gram flour (besan) 1 cup Oil to deep fry Egg 1 Chaat masala 1 teaspoon Lemons, cut into wedges 2 METHOD Take the fish fingers in a bowl. Add red chilli powder, salt, carom seeds, ginger paste, garlic paste, lemon juice, gram flour and mix well. Set aside.Heat sufficient oil in a kadai. Break an egg into the fish mixture and mix. Put the fingers, a few at a time, into the hot oil and deep fry till almost done. Drain and place on an absorbent paper. Deep fry again just before serving till golden and crisp. Drain and place on an absorbent paper. Serve hot, sprinkled with chaat
masala and lemon wedges.
CRISPY RINGS
ONION
Crispy batter fried onion rings Preparation Time : 10-15 minutes Cooking Time : 10-15 minutes Servings : 4 INGREDIENTS Onions, thickly sliced 4 large Refined flour (maida) 2 cups Cornflour/ corn starch 3 tablespoons Salt to taste White pepper powder 1/2 teaspoon Baking powder 1/2 teaspoon Oil 1/2 cup+ to deep fry METHOD Separate the onion roundels into rings and keep the center part aside. Use only the outer big rings. Sieve together refined flour, cornstarch, salt, white pepper powder and baking powder. Add half cup of oil and sufficient water to make a thick batter. Whip this batter with whisk or hand continuously for a long time - say five to ten minutes. Heat sufficient oil in a kadai. Dip onion rings in the batter and deep fry till crisp. Remove and drain on an absorbent paper. Serve hot.
MOONGPHALIWALE ALOO
Potatoes cooked with peanuts. Preparation Time : 15 minutes Cooking Time : 15 minutes Servings : 4 INGREDIENTS Potatoes 4 large Peanuts 1/4 cup Green chillies 3 Ginger 1 inch piece Fresh coriander leaves a few sprigs Ghee 2 tablespoons Cumin seeds 1 teaspoon Sugar 1 teaspoon Salt to taste Lemon juice 1 tablespoon METHOD Wash and boil potatoes in sufficient water till done. Cool, peel and cut into half inch sized cubes. Dry roast peanuts with skin. Allow to cool, remove skin and crush. Remove stem and wash green chilli. Peel, wash and roughly chop ginger. Combine green chillies and ginger and grind to a coarse paste. Clean, wash and finely chop coriander leaves. Heat ghee in a kadai, add cumin seeds. When they change colour add the green chilli-ginger paste and fry for a minute. Reduce heat, add potatoes, crushed peanuts, sugar and salt and mix well. Sprinkle two tablespoons of water, cover and cook on low heat for two minutes. Stir in the lemon juice, mix well and serve hot garnished with chopped coriander leaves. .
Baked beans stuffed in rotis- a must try recipe

Preparation Time : 10-15 minutes Cooking Time : 15-20 minutes Servings : 4 INGREDIENTS
Whole wheat rotis 4 Baked beans 1 1/2 cups Onions 2 medium Oil 1 tablespoon Green capsicum, chopped 1 medium Garlic, thinly sliced 5-6 cloves Fresh coriander leaves, chopped 3 tablespoons Tomato ketchup as required Red chilli sauce as required Iceberg lettuce leaves, shredded a few Cheese, grated 4 tablespoons METHOD Finely chop one onion and slice the other. Heat oil in a pan, add chopped onion, green capsicum and garlic and saut. Add baked beans to the pan and saut. Add coriander leaves and mix. Place chapattis on the work top. Spread a little tomato ketchup and red chilli sauce on each of them. Place some of this mixture on one side of each of the rotis. Sprinkle sliced onion, lettuce and grated cheese over the baked beans and roll the roti. You can cut each roll into diagonal pieces and serve or wrap each roll in aluminium foil and serve.
HEALTHY PIZZA
It's tasty, it's nutritious..a very different pizza. Preparation Time : 40-45 minutes Cooking Time : 20-25 minutes Servings : 4
INGREDIENTS FOR BASE Whole wheat flour (atta)
1 1/2 cups Soya flour 2 tablespoons Active dry yeast 1 1/2 teaspoons Sugar 1 teaspoon Salt 1 teaspoon Olive oil 1 tablespoon Wheat bran 2 tablespoons For sauce Olive oil 2 tablespoons Onion , chopped 1 small Garlic, chopped 4-5 cloves Tomatoes, finely chopped 4 medium Fresh basil leaves, torn a few Salt to taste Whole dry red chillies, crushed 1 teaspoon FOR TOPPING Onion , sliced 1 medium Button mushrooms, sliced 10-12 Tomatoes, cut into thick strips 2 medium Green capsicum, cut into thick strips 1 medium Low fat Mozzarella cheese, grated 1/2 cup Olive oil 1 teaspoon Dry oregano 1/4 teaspoon METHOD Mix yeast with sugar and one teaspoon warm water and set aside until frothy. Add frothy yeast to a mixture of whole wheat flour and soy flour. Add salt, olive oil and wheat bran. Add water and knead into a soft dough. Leave the dough covered with a damp cloth in a warm place for about forty five minutes or until dough is about double in volume. Divide pizza dough into four, roll out each portion into medium thick eight-inch discs. Prick C. For sauce, heat olive oil in a
pan,with a fork all over. Preheat oven to 220 add chopped onion and garlic, stir-fry briefly and add chopped tomatoes. Add one cup of water and bring it to a boil. Stir in basil leaves, salt and crushed dried red chillies. Simmer for about five minutes on medium heat or till it reaches a thick dropping consistency.Spread prepared pizza sauce on rolled pizza base, top it with sliced onion, sliced mushrooms, tomato and green capsicum strips. Finally sprinkle grated low-fat mozzarella cheese to evenly cover the pizza top. Brush with olive oil. Place it on greased ovenproof tray and bake in C for about twenty minutes or until the pizza base isthe preheated oven at 220 crisp and the cheese melts and starts bubbling. Remove from oven, sprinkle with dried oregano, cut into six or eight pieces and serve hot.
IDLI SATAY
Idlis prepared and served in a different way. Preparation Time : 15-20 minutes Cooking Time : 20-25 minutes Servings : 4 INGREDIENTS Cocktail idlis 32 Onion , 1 inch cubes , layers seprated 1 large Green capsicum, seeded and cubed 1 large Tomato, seeded and cubed 1 large Satay sticks 8 Salt to taste Garlic, finely chopped 3-4 cloves Pav bhaji masala 1 teaspoon Lemon juice 2 tablespoons Oil 2 tablespoons Green garlic, roughly chopped 4-5 stalks Green chillies, roughly chopped 2 Roasted peanuts 2 tablespoons Coconut, scraped 1/2 cup
Fresh coriander leaves, roughly chopped 2 tablespoons METHOD Skewer onto each satay in the following order: onion, idli, green capsicum, idli, tomato, idli, onion, idli and green capsicum. Arrange the satay sticks on a plate and sprinkle salt, garlic, pav bhaji masala, one tablespoon lemon juice and one tablespoon oil. Heat a tawa, pour oil and arrange the satay sticks on it. For the chutney grind together green garlic, green chillies, peanuts, coconut, salt, remaining lemon juice, coriander leaves and a little water. Turn the satay sticks so that they get cooked evenly all around. Serve hot with the chutney.
FISH AMBOTIK
Sour and hot pomfret a typical Goan dish Preparation Time : 20 minutes Cooking Time : 20 minutes Servings : 4
INGREDIENTS Pomfret, cut into inch thick slices (400 grams each) 2 medium Salt to taste Turmeric powder 1 teaspoon Coriander seeds 1 tablespoon Cumin seeds 1 teaspoon Coconut, scraped 1 cup Dried red chillies 8-10 Ginger, roughly chopped 1 inch piece Garlic, roughly chopped 8-10 cloves Cloves 5 Cinnamon 2 inch stick Vinegar 2 tablespoons Oil 2 tablespoons Onions, chopped 2 medium Green chillies, slit 4-5 Tamarind pulp 3 tablespoons METHOD Marinate the fish with salt and turmeric powder. Dry roast coriander seeds and cumin seeds. Grind coconut, whole red chillies, cumin seeds, coriander seeds, ginger, garlic, cloves, cinnamon and vinegar to a very fine paste with a little water. Heat oil in a pan. Add chopped onion and saut till golden brown. Add ground masala and cook on high heat for two minutes
stirring continuously. Add three cups of water and bring the gravy to a boil. Add slit green chillies and stir. Add the marinated fish pieces and simmer for five minutes. Add tamarind pulp and adjust salt. Stir gently and cook on low heat for five minutes. Serve hot with steamed rice.
CHINESE BHEL - SANJEEV KAPOOR'S CHAAT

When we talk about fusion food,this noodle bhel is top of the chaats! Preparation Time : 8-10 minutes Cooking Time : 5 minutes Servings : 4
INGREDIENTS Eggless Noodles 200 grams Salt to taste Oil to deep fry Spring onions, sliced 2-3 Bean sprouts 1/2 cup Roasted peanuts, crushed 1/4 cup Sichuan sauce 1 tablespoon Tomato ketchup 1 tablespoon Spring onion greens, sliced for garnish METHOD Boil noodles in six to eight cups of salted water to which one tablespoon of oil has been added and cook till almost done. Drain, refresh in cold water, drain again and spread on a large plate to cool. Heat sufficient oil in a wok and deep-fry noodles till crisp and golden brown in colour. Drain and place on absorbent paper. When cool lightly crush the fried noodles and set aside. In a large bowl combine fried noodles, spring onions, bean sprouts and peanuts and toss to mix well. Add Sichuan sauce and tomato ketchup and toss the mixture again. Adjust seasoning. Transfer this mixture into individual plates and serve garnished with spring onion greens.
CHINESE BHEL
A fusion snack in which a dash of desi style is added to a chinese dish to create a tasty, tangy snack. Preparation Time : 30-40 minutes Cooking Time : 5-6 minutes Servings : 4
INGREDIENTS
Noodles , eggless 200 grams Oil to deep fry Spring onions, sliced 2-3 Bean sprouts 1/2 cup Peanuts, roasted and crushed 1/4 cup Sichuan sauce 1 tablespoon Tomato ketchup 1 tablespoon Spring onion greens, sliced for garnish METHOD Boil noodles in six to eight cups of salted water to which one tablespoon of oil has been added and cook till almost done. Drain, refresh in cold water, drain again and spread on a large plate to cool. Heat sufficient oil in a wok and deep-fry noodles till crisp and golden brown in colour. Drain and place on absorbent paper. When cool lightly crush the fried noodles and set aside. In a large bowl combine fried noodles, spring onions, bean sprouts and peanuts and toss to mix well. Add Sichuan sauce and tomato ketchup and toss the mixture again. Transfer this mixture into individual plates and serve garnished with spring onion greens.
ALOO TUK
Spicy potatoes that are lightly pressed and deep fried Preparation Time : 5 minutes Cooking Time : 15-20 minutes Servings : 4
INGREDIENTS Potatoes, boiled 12 medium Oil to deep fry Red chilli powder
2 teaspoons Dry mango powder (amchur) 1 teaspoon Coriander powder 1 teaspoon Salt to taste METHOD Heat sufficient oil in a kadai. Deep fry the potatoes on medium heat till they become crisp and golden. Drain and place them on an absorbent paper.Lightly press the potatoes.Sprinkle red chilli powder, dry mango powder, coriander powder and salt and toss so that all the potatoes get covered with the masalas. Serve hot.
MUTTON KABAB RECIPE

Mutton Kabab is a popular Awadhi Recipe. Learn how to make/prepare Mutton Kebab by following this easy recipe.
Ingredients: 500 gm Mutton, cut into 1-1/2 inch pieces 2 tsp Chironji 2 tsp Coriander Seed 2 tsp Khus Khus 1 tsp Cumin Seeds
3 tbsp Curd 1 tsp Garlic Paste 1 tsp Ginger Paste 1 tsp Onion Paste 1 Onions 8 Peppercorns 4 Cloves Salt to taste How to make Mutton Kabab: Apply ginger-garlic paste, beaten curds and onion paste to the mutton cubes. Lightly roast and powder the chironji, coriander seeds, khus-khus, cumin seeds, cloves and peppercorn. Add this powder and salt to taste with the mutton, mix well. Allow the mutton to marinate for about 6 to 8 hours. Now thread each mutton cube on the skewers, baste with oil and roast over charcoal. Serve hot Mutton Kabab with onion rings.
NOODLES AND VEGETABLES IN COCONUT SAUCE

Noodles and mixed vegetables cooked in flavourful and spicy coconut sauce Preparation Time : 15 minutes Cooking Time : 30 minutes Servings : 4
INGREDIENTS Egg noodles 150 grams Zucchini, thickly sliced 1 medium Chinese cabbage, shredded thickly 1/2 Carrots, thickly sliced 2 medium
Broccoli, separated into florets 1/2 head Coconut milk 1 cup Oil 2 tablespoons Lemon grass stalk, chopped 1 Red curry paste 1 tablespoon Garlic, sliced 7-8 cloves Onion , thickly sliced 1 medium Vegetable stock 2 cups Salt to taste White pepper powder to taste Light soy sauce 2 tablespoons Fresh coriander leaves, chopped 3 tablespoons METHOD Heat the oil in a large wok; add the lemon grass and red curry paste and stir-fry for a few seconds. Add the garlic and onion and cook over medium heat, stirring occasionally, for about five to ten minutes, or until the onion softens. Add the zucchini, Chinese cabbage and carrots and mix well. Lower heat and cook gently, stirring occasionally, for another five minutes. Increase the heat to medium, stir in the coconut milk, vegetable stock, salt and white pepper powder and bring the mixture to a boil. Add the broccoli and noodles, lower heat and simmer for another five minutes. Stir in the soy sauce and coriander leaves and serve hot.
IDLI
Idlis are a regular break fast in most south indian homes. It is served with a varieties of chutneys, sambhars and mulagai podi. The batter is ground on the previous day and allowed to ferment for 6 to 10 hours, depending on the weather conditions. I learnt the perfect recipe for Idli batter from an old family friend Parameshwariakka. Skinned Whole urad dal is good. In case it is not available you can use broken variety. Ingredients Proportion 1 Boiled rice 4 cups. Whole urad dal 3/4 cup. Fenugreek (methi) seeds 2 teaspoons. Salt 1 and 1/2 teaspoons. Proportion 2 Boiled rice 5 cups. Raw rice 2 cups.
Whole urad dal 2 cups. Salt 3 teaspoons Method If you are using a mixie to grind soak the dal and rice separately.Grind the dal first and then the rice.If you have a grinder, soak the rice and dal together. Wash and soak the ingredients for 6 hours. Drain and grind , adding 1/2 cup water in the beginning. Keep sprinkling water as the batter absorbs. It will take 1/2 hour to 1 hour for this process. The softness of the idlies depend on this process. To get the right consistency you will need approximately 2 cups water for preportion 1, and 4 cups waterfor preportion 2. Transfer the batter to a large container. The batter will rise so fill only till half. Mix salt and cover with a lid. The batter should be very smooth. Now leave to ferment. The batter will almost double in ten hours. If you stay in a cold place, do not despair. You can wrap the container with an old shawl or keep it in a room where you have the room heater. Grease the idli stand with oil. Stir the batter well and add 2 table spoons water and pour into the idli plates**. Steam in a cooker ( with out weight ) for 5 minutes*. Take out the idlis with a wet spoon after 5 minutes. Serve hot with Sambhar, chutney and gun powder. *The time depends on no of idlis you make. Time mentioned here is for 12 idlis. **You can use the required amount of batter and store the rest in the fridge and make dosa or idli when you want. The batter can be stored for 10 days. Idlis are the easiest to cook, once you master the procedure. So please Ask mami and clear you doubts. You can also steam in a microwave Idli stand also. You can add a little more water to the batter.
Idli Batter
Ingredients
4 cups Idli Rava 1 3/4 cup Urad dal Salt to taste
Directions
1. Soak Rava in medium hot water for 4 hrs. 2. Soak dal in plain water for 4 hrs. 3. Make a fine paste of Urad dal & keep aside. 4. Drain hot water from the rava & wash with cold/plain water. 5. Take a handful of rava & tightly squeeze the water out of it & add it to the urad dal paste. Continue untill all the rava is done. 6. Add Salt to it & mix well. 7. Leave OVERNIGHT in a warm place for fermentation. 8. Steam the batter in Idli stand for 8-10 mins & serve hot with coconut chutney & Sambar. NOTE: Donot add too much water while grinding urad dal. The paste should be of medium consistency to make soft Idlis.
IDLI
Ingredients: Par Boiled Rice/Idly Rice - 4 cups Urad Dhal - 1 cup Fenugreek - 1 tsp Salt(Crystal) - 1 handful Method: Soak all the ingredients separately for at least 5-8hrs. In the grinder, grind either the rice first or the dhal and fenugreek together first. Its nothing to do with grinding order. Usually what i prefer is to grind the dhal first then the rice as it will be easier for me to wash the grinder later. Once you grind both mix them together well along with salt. To test whether they are mixed well, take a handful of batter and pour from some height as shown below. The batter should flow evenly. If it is not mixed well, it flow part by part. Keep it aside by sprinkling some water over the top of the batter. Close it with a lid, don't close it tightly
Allow it to ferment for 8 hrs. The next day when you open it the batter will raised a level above. Mix it slightly with a ladle. Take a scoop of it and put it in the idly maker. Spongy idlys are ready to serve with chutney/sambar Tips: Batter depends on the rice and dhal you use. Suppose if the dhal is yielding more batter then reduce the amount of dhal you soak and the other way round too. If the idly is sticky, then you can add 1/2 cup of raw rice while soaking. Little bit of analysis will do. While grinding, be conscious that the batter should not be heated up. Otherwise you can use your idlys to hit anyone. Whiel mixing the batter should not be too thick or too watery. Take care and prepare spongy idlys.
Cookbook:Idli
Idli
Cookbook:Idli
From Wikibooks, the opencontent textbooks collection Jump to: navigation, search Cookbook | Recipes | Indian Cuisine Idli is a round, fluffy bread roughly eight centimetres in diameter. Idli is made from ground rice or rice flour mixed with ground urad dal, salt, methi (fenugreek seeds) and water. The mixture is allowed to ferment prior to being steamed in an idli steamer. They are traditional to Southern India and are most often eaten with sambar.
Category: Time: Difficulty:
Fermented food recipes soak: 8-12 hours prep: 10 minutes ferment: 12-24 hours cook: 20 minutes
[edit] Ingredients

1 cups rice 1 cup white urad dal (black gram, skinless) 2 teaspoons non-iodised salt 1 teaspoon fenugreek seeds (methi) 4 cups water for soaking rice and urad dal 2 cups chlorine-free water for fermenting (see note) optional: fermentation starter (see note)
[edit] Procedure
[edit] Making the Batter
1. Soak the rice and urad dal in separate bowls for eight hours. You will need about twice as much water in the bowl as urad dal, as it expands as it soaks up water. 2. Drain the rice and urad dal, discard water (good for watering plants). 3. Grind the urad dal to a fine paste with about 1 cup of chlorine-free water. 4. Grind the rice to a paste with about 1 cup of chlorine-free water, less if you can. Grind coarsely if the batter will only be used for idli, but grind finely if it will later be used for dosa. 5. Mix the rice and urad dal pastes together well, with salt and methi. 6. Optional: add fermentation starter and mix well (see note). 7. Set aside somewhere warm to ferment for 12-24 hours (see note).
An idli pan
[edit] Making the Idli

1. 2. 3. 4. Grease one or more idli pans well with ghee or vegetable oil. Spoon the batter into the round indentations of the idli pans. Steam for 10 minutes in a steamer, 20 minutes if using brown rice. Remove idli from pans with a sharp knife or thin spatula.
[edit] Notes, tips, and variations

Idli is a very temperamental creature: it is not easy to get soft fluffy idlis. These tips may help.
1. A traditional stone grinder is recommended for making idlis. The modern high speed mixer with metal blades won't work as well, but a blender will do a reasonable job. 2. Idli is made of black lentil and rice. The southern parts of India use boiled rice, while the rest uses raw rice. It depends on your taste. The black lentil should be the full, round variety. Avoid broken dal. 3. The ratio of black lentil to rice should not exceed 1:2 by volume. If you have good quality dal, you can stretch this ratio by increasing the quantity of rice. 4. Soak dal and rice separately for at least three hours, preferably eight. You can add half a teaspoon of fenugreek (methi) seeds to the dal for a good twist. 5. The rice is typically long grain white rice, but brown rice works well also and adds flavour, colour, and more nutrition. Brown rice needs to be soaked at least eight hours. 6. Use plenty of water for grinding the dal and make it a very smooth paste. But grind the rice coarse and granular. 7. Add salt. Don't be afraid of salt - idli needs a lot of it. 8. Mix the dal and rice batters thoroughly. It takes more time and energy than you might think. Uneven mixing causes many failures. Mixing them by hand works best! 9. A warm temperature is essential for fermentation. 25 to 28 C (77 - 82.4 F) will be ideal. If the weather is cold, keep some warm water in a large bowl and immerse the vessel containing the dough. To help maintain the temperature of the warm water bath, cover it with a blanket, or better, use a regulated heater, like a heating pad or aquarium heater. Even easier, turn on the light in the oven, and use that to keep the batter warm. 10. Allow at least 8 hours to ferment. If you don't see tiny bubbles the next morning, the dough will not rise and you have to start all over again. 11. If you can't get it to ferment by itself, try adding a fermentation starter like a spoonful of commercially prepared idli batter (commercial idli batters sold under refrigeration may have live culture), or a teaspoonful of kefir. Just bread yeast will not make for good flavour, as bacteria are needed also. 12. Use chlorine-free water when grinding, as this will be the water that the batter will have in it when fermenting. Tap water will work, but will inhibit the ferment a little. Most modern water filters remove both chlorine and chloramine. 13. In the morning, gently scoop the top layer of the batter and steam it. DO NOT stir or otherwise break the batter. The trapped bubbles should not escape; they are necessary for sponginess. 14. Steam the idlis in the idli pan. An open stove is preferable over microwave. The vessel should steam like an old locomotive. 15. Steam it for 10 minutes. You know it is done from the characteristic smell. If you are not sure, poke it gently with a spoon and make sure the batter does not stick to the spoon. 16. Allow it to cool for a minute. Sprinkle the idlis liberally with sesame oil and eat them with suitable side dishes, such as chutni, sambaar and idli powder. 17. Leftover batter that has lost its froth can still be used to make dosa.
PALAK CHICKEN
Chicken cooked with spinach Preparation Time : 10-15 minutes Cooking Time : 30-35 minutes Servings : 4
INGREDIENTS Spinach 2 bunches Chicken, cut into 12 pieces 1 kilogram Oil 6 tablespoons Black peppercorns 8 Bay leaves 2 Cloves 8 Green cardamoms 5 Onions, finely chopped 2 medium Garlic, finely chopped 8 cloves Ginger, finely chopped 1 inch piece Cumin powder 2 teaspoons Coriander powder 1 teaspoon Red chilli powder 3/4 teaspoon Salt to taste Yogurt 5 tablespoons Garam masala powder 1/4 teaspoon
METHOD Wash and finely shread spinach, chop onion, ginger and garlic and keep aside.Heat oil in a thick bottomed vessel, add peppercorns, bay leaves, cloves, cardamoms and saut for a minute. Add finely chopped onions, ginger and garlic and saut till onions turn light brown. Add chicken pieces, cumin powder, coriander powder, red chilli powder and a little salt. Stir-fry for a minute, add one tablespoon of yogurt. Stir-fry for a minute, add one more tablespoon of yogurt. Repeat this till all the yogurt has been used up and the chicken turns light brown. Add spinach and a little more salt to taste. Mix well and stir-fry till the spinach gets well mashed. Cover and cook till the chicken is tender. Remove the cover, add garam masala powder and cook till the gravy is thick. Serve hot.
PALAK CHICKEN - KHANA KHAZANA

Lightly spiced chicken cooked with spinach Preparation Time : 30 minutes Cooking Time : 30-40 minutes Servings : 4
INGREDIENTS Fresh spinach leaves (palak), finely chopped 2 large bunches Chicken, cut into 12 pieces 800 grams Oil 2 tablespoons Cumin seeds 1/2 teaspoon Ginger, chopped 1 inch piece Split Bengal gram (chana dal), soaked 2 tablespoons Salt to taste Turmeric powder 1/4 teaspoon Onions, cubed 2 medium Bottle gourd (lauki/doodhi), cut into small cubes 1 small Green chillies, finely chopped 5-6 Fresh fenugreek leaves (methi), finely chopped 1 small bunch Tomatoes, roughly chopped 2 medium Red chilli powder 1/2 teaspoon Garam masala powder 1/2 teaspoon METHOD Heat oil in a deep non stick pan. Add cumin seeds, ginger and chana dal and mix. Add one cup water, salt and turmeric powder and mix. Cover and cook for two minutes. Add onions, bottle gourd and green chillies. Mix and add fenugreek leaves and spinach leaves and mix well. Cook for two to three minutes. Add tomatoes and mix. Cover and cook till the vegetables are cooked and soft. Meanwhile add salt, red chilli power and garam masala powder to the chicken and set aside to marinate for ten to fifteen minutes. Once the vegetables are cooked, mash them with a hand blender. Add chicken and mix. Cover and cook till the chicken is done. Serve hot.
Hara chicken
Ingredients: - 500 grams chicken, 1 onion, cup tightly packed coriander and mint leaves, 1 celery stick, 2 green chillies, 1 teaspoon ginger garlic paste, teaspoon cumin powder, teaspoon garam masala(hot spice mix), 2 teaspoons lemon juice, 1 tablespoon oil and salt to taste.
Preparation time : - 35 minutes
Serves : - 2
HOW TO PREPARE: - Finely chop the onion and set it aside. Take a blender and put in the coriander, mint, celery, green chillies, onion and lemon juice and make a fine paste. Now take a frying pan and pour the oil and bring to heat. When the oil is very hot add the paste and saut till it becomes light green in colour. Then add the ginger garlic paste, cumin powder, garam masala and saut till the raw smell leaves. Add the chicken pieces and add salt to taste. Mix it up well, cover, simmer and cook for 30 minutes or till the chicken is done. Garnish with fresh cream in the centre and coriander leaves and serve.
Chicken chops
Ingredients : - 2 chicken chops, 2 tablespoons chilly sauce, 1 teaspoon lemon juice, 2 teaspoons ginger water, 2 tablespoons chopped coriander leaves, 1 egg, 2 tablespoons bread powder, 4 tablespoons oil and salt to taste.
Preparation time :- 20 minutes
Serves : - 2
HOW TO PREPARE : - Separate the chicken chop from the wing and place it on a wooden board. Now with the help of a heavy object beat the chops till it becomes flat and thin. Now put it in a plate and apply the chilly sauce, ginger water, lemon juice, chopped coriander, salt to taste and let it marinate for an hour at least. Now take a bowl and beat the egg in it. Now with the help of a brush apply this beaten egg on the chops. Spread the bread powder and dip the chicken chops in it so that the chops are coated evenly with the bread powder. Now take a pan and pour oil enough to deep fry the chops. Keep turning the chops over so that it gets browned evenly on all side. Remove from flame and pat dry the extra oil with some paper towels. Serve with green chutney or tomato sauce.
101 chicken chatpata

Ingredients : - 500 grams chicken, 2 large tomatoes, 1 teaspoon coriander powder, 1 teaspoon cumin powder, teaspoon black pepper powder, 2 tablespoons oil and salt to taste.
Preparation time : - 25 minutes
Serves : - 2
HOW TO PREPARE : - Finely chop the tomatoes and set it aside. Now take a frying pan and
pour the oil and bring to heat. When the oil is very hot add the chicken pieces and add a little salt. Saut on high flame for five minutes. Now add the tomatoes and saut till the tomatoes become a paste and the oil begins to leave the edges of the pan. Add the cumin powder, pepper powder and coriander powder. Mix it all well and cook for another five minutes. Remove from flame and garnish with freshly grated ginger.
Hara Masala Chicken

Ingredients

2 kg chicken cut into small pieces Half kg yogurt
1 cup har dhania (cilantro) 8 to 10 finely grounded green chillies 2 tsp garlic paste 2 tsp ginger paste 1 tsp black pepper Half tsp turmeric ( haldi) Salt Half cup oil
Directions
1. 2. minutes. 3. 4. 5. 6. 7. Grind hara dhania and green chillies and mix in the yogurt.Keep aside . Take a deep pan and heat oil ,now put the chicken with the salt , keep on stirring for 2 to 3 Now add ginger garlic paste with the haldi , keep on stirring. Let the chicken get tender on medium heat without adding water . Now add the yogurt mixture to the chicken and cook over medium heat . When the gravy thickens add the ground black pepper mix it and take off the heat . Chicken is ready to serve .
Hara Chicken
Prepration Time: 15 mins Cook Time: 20--30 mins
Ingredients
Chicken 1 Kg Cilantro 1 cup Ginger&Garlic Paste 1 tbsp Curd 1 cup Green Chilly 5 nos Onion 1 cup(chopped) Turmeric 1/2 tsp Pepper Powder 1 tsp Oil 4 tbsp Salt to taste Mint 2 sprigs (for garnishing)
Lime juice 2 tsp
Methods 1. 2. 3. 4. 5. ***Grind Cilantro,greenchilly and mix with curd, keep aside. ***Take a kadai heat the oil and saute the onions till golden opaque, add the chicken and saute for a few minutes, add the ginger garlic paste and cook with a little water till the raw smell disappears. ***Now add the curd mixture,turmeric and pepper mix well and let it cook on slow fire till a thick gravy is formed and the chicken cooked . ***stir in the lime juice ,mix welland garnish with mint leaves. **goes well with hot steam rice or Chapatties.

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