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Recipes

Breakfast | starters | Lunch & Dinner | Festivals


Recipes

Breakfast | starters | Lunch & Dinner | Festivals

Breakfast

Appam Aloo Poha Rava Uttapam Instant Dhokla Gobhi Parantha Hari Mirch Pakora Aliv Nutri Paratha Bajra Aloo Ki Roti Apple Cinnamon Muffins Cabage Cheese Sandwich

01 02 03 04 05 06 07 08 09 10

Lunch & Dinner


Chicken Biryani Kashmiri Pulao Vegetable Biryani Amritsari Fish Batter Fried Fish Barbecued Chicken Chicken Drumsticks Shrikhand Jeera Pulao Aloo Gobi

starters

Moongjo Vado Sabudana Vada Bhakhari Vegetable Lollipops American Chopsuey Parantha Pizza Palak Methi Thepla Bread Upma Sweet Sour Egg Roll French Toast

Festivals

Chakara Pongal Agra Petha Motichoor Laddu Coconut Barfi Apple Walnut Cake Cherry Almond Cake Chocolate Rum Cake Kofta Curry Tabuli Mrouziya

Breakfast

AppAM
ingredients
Raw Rice salt

2 cups raw rice 1/2 cup cooked rice 2 cups coconut milk 2 tsp sugar salt to taste

1/2 tsp yeast coconut oil or any other refined oil for greasing and cooking vegetable korma for serving

coconut Oil

Yeast

Method
Wash and soak the rice for 2 to 3 hours. Drain Combine the soaked rice, cooked rice and cup of coconut milk and blend in a mixer till smooth Add the sugar, remaining 1 cups of coconut milk and salt and mix well Add a little lukewarm water to the yeast and mix well Add it to the rice mixture and mix well (the batter should be of dropping consistency). Cover and keep aside for 2 to 3 hours Heat an appam kadhai or a deep non-stick tava and grease it lightly with oil Pour a ladleful of the batter into it and slowly rotate the kadhai in a circular motion so that a thin layer forms on the side while the middle remains thick Cover and cook for a minute, remove the appam when the middle fluffy part is cooked Repeat for the remaining batter to make to make more appams Serve hot with vegetable korma

ALOO pOHA
ingredients
Beaten Rice salt

potatoes

Onions

2 cups Poha (Beaten Rice) 1 Potatoes 1 Onions 2 Green Chillies 1 tsp Chana dal 1 tsp Urad dal 1/4 tsp Mustard Seeds

1 sprig Curry leaves 2 tsp Peanuts 4 tblsp Oil 1 pinch Turmeric powder 1 Lemon Few Corainder leaves Salt to taste

Method
Wash and soak the rice for 2 to 3 hours. Drain Combine the soaked rice, cooked rice and cup of coconut milk and blend in a mixer till smooth Add the sugar, remaining 1 cups of coconut milk and salt and mix well Add a little lukewarm water to the yeast and mix well Add it to the rice mixture and mix well (the batter should be of dropping consistency). Cover and keep aside for 2 to 3 hours Heat an appam kadhai or a deep non-stick tava and grease it lightly with oil Pour a ladleful of the batter into it and slowly rotate the kadhai in a circular motion so that a thin layer forms on the side while the middle remains thick Cover and cook for a minute, remove the appam when the middle fluffy part is cooked Repeat for the remaining batter to make to make more appams Serve hot with vegetable korma

10

RavA UttApAM
ingredients
semolina salt

11

2 Cup Semolina (sooji) 1 cup sour curd (khatta dahi) 1 tsp salt (namak) 1/2 tsp red chilly powder (lal mirch) 3 onion (pyaj)

2 tomato (tamatar) 1 Piece Ginger (adrak) 2 Green Chilly (hari mirch) oil for cooking 1 tsp coriander leaves (dhania patti)

Onions

Green chillies

Method
Mix dahi, namak and sooji with 1/2 cup water. Cover it and leave for 2 hours. Finely chop adrak, pyaj, hari mirch, tomato and dhania. Mix lal mirch in batter. If you do not want to add lal mirch leave it. Heat a non stick pan/tawa and spread 1 tbsp batter on it. Cook at low flame and grease it on the corners and turn it to cook the other side. Serve it hot. If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa. Cook it at low flame to make it tastier.

12

instAnt DHOkLA
ingredients
semolina salt

13

Green chillies

Lemon

1 1/2 cup gram flour (besan) 2 tsp semolina (suji) 2 tsp eno powder 1/2 tsp sugar 1 lemon (nimbu) 2 green chilly (hari mirch)

8-10 curry leaves (kadi patta) 1 tsp mustard seeds (raai) 1/4 tsp salt (namak) 1 cup water 1 tbsp oil

Method
Mix gram flour, semolina and 1 cup water and Grease a container Heat water in a pressure cooker and place sieve (jaali) on it Now add eno powder Immediately pour this mixture in the greased container Place it on jaali and cover the cooker Remove the whistle of the cooker Let it cook at high flame for 15 minutes Then take out the dhoklas out of the container and cut into pieces once it is cooled Heat oil in a pan and crackle mustard seeds. Then put curry leaves Finely chop green chilies Pour this on dhoklas Put 2 cup water, sugar and lemon juice in a container and put all dhoklas in it After 5 minutes take out extra water Garnish with finely chopped dhania patti Serve with some chutney

14

GOBHi pARantHA
ingredients
Wheat Flour salt

15

4 cups Whole Wheat Flour 2 cups Grated Cauliflower Coriander leaves (finely chopped) 1-2 Chopped Green chilies 1 Ginger Chopped

Salt, Red chili powder & Garam Masala as per taste 1/2 tsp Ajwain (optional) Butter /Oil for frying

Green chillies

cauliflower

Method
Make dough out of whole-wheat flour (atta), as you would do for any paratha/roti. Mix grated cauliflower, green chilies, ginger, coriander leaves, ajwain, chili powder, salt, and garam masala as a filling in paratha. Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly. Cook on a pre-heated Tawa (flat griddle plate). Turn it and pour half tablespoon oil or butter. Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side. Cook on a low heat till golden brown. Serve gobhi ka parantha hot with yogurt (curd) and your favorite chutney.

16

HARi MiRcH pAkORa


ingredients
Bharawan Mirch salt

17

8 - 10 Bharawan Mirch (Pickle Green Chillies) Oil for frying For the filling: 1 Boiled Potatoes 1/2 tsp Red Chilli Powder 1/2 tsp Ajwain 1 tsp finely chopped Mint Leaves 1/4 tsp Ginger paste

Ajwain

cauliflower

Salt to taste For the covering 1 cup Besan (Bengal Gram Flour) 3 tblsp Rice Flour 1/2 tsp Red Chilli Powder 1 Pinch Turmeric Powder 1 Pinch Soda Bicarb 1/4 tsp Ajwain

Method
Wash, wipe and slit the chillies along the length Remove the seeds from the chillies Mix all the ingredients for the stuffing and fill it inside the chillies Mix all the ingredients for the covering and add enough water to prepare a thick batter Dip the stuffed chillies in this batter and fry in hot oil till it is golden in color Serve hot with tamarind chutney and hari chutney

18

cOLesLAW sAnDWicH
ingredients
White Bread Mayonnaise

19

8 slices of white bread 50 gms mayonnaise 6 tbsp grated carrot 6 tbsp shredded cabbage 6 tbsp finely chopped lettuce

4 cheese slices 1 lemon salt and freshly ground black pep percorns (kalimirch) to taste

Grated carrot

Lemon

Method
Cut the edges of the breads. Apply little mayonaisse on each slices. Keep aside. In a mixing bowl, combine the carrots, cabbage and lettuce. Add 2 tbsp of mayonnaise, lemon juice, pepper and salt, mix well. Keep it aside for 5 min. Put one cheese slice on a bread spread top with mayonnaise mixture and put the second bread on top. Repeat the same to make more sandwiches. Serve cold.

20

BAjRa ALOO ki ROti


ingredients
chopped Onions salt

21

2 cups bajra (black millet) flour 3/4 cup potatoes, boiled and mashed 1/4 cup onions, finely chopped 1/4 cup fresh coconut, grated 3 to 4 tbsp chopped corriander

2 tsp ginger-green chilli paste 1 tsp dried mango powder 1 tsp garam masala (optional) salt to taste

coriander

coconut Grated

Method
Make dough out of whole-wheat flour (atta), as you would do for any paratha/roti. Mix grated cauliflower, green chilies, ginger, coriander leaves, ajwain, chili powder, salt, and garam masala as a filling in paratha. Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly. Cook on a pre-heated Tawa (flat griddle plate). Turn it and pour half tablespoon oil or butter. Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side. Cook on a low heat till golden brown. Serve gobhi ka parantha hot with yogurt (curd) and your favorite chutney.

22

AppLe cinnAMOn MUFFins


ingredients
White Bread salt

23

tomato slices

cheese slices

8 whole wheat bread slices, lightly buttered 8 cheese slices a few tomato slices 1 tbsp butter salt to taste For the black olive pesto 12 chopped black olives

1/4 cup broken cashewnuts (kaju) 1/2 tsp freshly crushed black pepper (kalimirch) powder 1/4 cup olive oil 1/2 cup fresh basil leaves salt to taste

Method
For the black olive pesto
Grind together all the ingredients other than the black olives, to a smooth paste in a blender. Add the black olives and mix well. Divide the olive pesto into 4 equal portions and keep aside.

How to proceed
Trim the edges of the bread slices. Spread one portion of the pesto on one slice of bread. Top with 2 cheese slices and tomato slices and sandwich using another slice of bread Repeat with the remaining ingredients to make 3 more sandwiches.

24

cABAGe cHeese sAnDWicH


ingredients
cabbage cheese slices

25

White Bread

Green chillies

1 cup shredded cabbage 1/4 cup shredded capsicum 2 tbsp finely chopped onions 1/2 tsp green chilli paste 1/4 tsp black pepper (kalimirch) powder

salt sugar as per taste 2 tbsp butter 3 cheese cubes, grated 4 bread slices 1 tsp butter

Method
Heat a nonstick vessel and to it add the butter when it melts add onion chiili paste and saute for half a min Make the gas full and then add cabbage, capsicum,black pepper powder,salt sugarand saute it for just 2 mins Let the mixture cool to it add the grated cheese Take two lices of bread in the centre add this mixture.repeat the same for the other two slices Grill the sandwich and serve hot with tomato ketchup

26

27

starters

28

MOOnGjO vADO
ingredients
cabbage Onions sliced

29

Moong Dal 300 gms Onions (chopped)- 50 gms Green Chillies 8-9 nos. Coriander Leaves 25 gms

Cumin Seeds 5 gms Oil to Fry Star Anise One Salt to Taste

Green chillies

salt

Method
Soak the moong dal in water for a couple of hours Grind it properly to form a smooth paste Blend it with chopped onions, chillies, and coriander and cumin seeds Check for salt seasoning and deep fry till golden in colour

30

sABUDAnA vADA
ingredients
carrot cabbage

31

coconut Grated

cashewsnut

100gms carrot 100gms cabbage half grated coconut 100gms cashewnut or groundnut or dalia split(pottukadali) 8 green chilli

1tsp poppy seeds fennel seeds cinnamon very little cloves 250gms oil

Method
Cut carrot, cabbage&onion into very thin small pieces. Slit greenchilli into two. Heat oil in a pan &season it with fennelseeds, cloves, cinnamon & poppy seeds. Then add onions,G.Chilly fry until it turns into slight brown. Then add the cut vegetables and turmeric powder. Cover it with a lid. After 5 minutes add the cut nuts & grated coconut. Mix well &remove it from fire. Then grind this mixture without adding water Make them into round balls & fry it. Serve it with Coconut chutney.

32

BHAkHARi
ingredients
turmeric powder Yogurt

33

2 cup (Gehun Ka Atta) 1 tblsp Red Chilly Powder (Lal Mirch) 1/2 tsp Turmeric Powder (Haldi) 1 tblsp Butter 1/2 tsp Asafoetida (Hing)

2 tblsp Yoghurt 1 tsp roasted and powdered Fenu greek seeds (Methi) 5 gms Salt (Namak) use as required 3 tblsp Oil

Oil

salt

Method
Sieve the flour along with the salt, turmeric powder, chilly powder, asafoetida and the fenugreek powder into a basin Rub in the butter into the flour and mix thoroughly Add the beaten yoghurts and mix the ingredients in the basin thoroughly Add water if required to make a soft dough Knead nicely Allow to rest for 20 minutes Make into balls Roll the balls into rounds like chapathies Heat a little of the oil on a tawa and add the rounds and fry on both sides till light brown and cooked Repeat the same procedure for the remaining rounds

34

veGetABLe LOLLipOps
ingredients
carrot Garlic

35

Green chillies

egg

1 cup boiled potato 1 small grated carrot 100 gms chopped beans 1 chopped capsicum 1 tsp chopped garlic 1 tsp chopped green chillies 8-10 sticks carrot

1/2 cup maid 1 tsp soya sauce 1 tbsp chili sauce 1/2 cup bread crumbs 1 egg 1 tbsp oil for frying salt/pepper to taste

Method
Heat 1 tbsp oil in a pan Saute the garlic, onion, add the carrots, potatoes, beans, capsicums, green chillies, salt, pepper, soya sauce, chilli sauce and cook for 3 to 4 minutes Cook the mixture, add egg and shape ito lollipops. Insert a carrot stick to add to the presentation coat with bread crumsb and deep fry Serve hot with tomato ketchup

36

AMeRicAn cHOpsUeY
ingredients
cabbage noodles

37

carrot

Refined Oil

Cabbage 450 grams Onions 3 Bean sprouts 100 grams French beans 10 Carrots 2 Noodles 3 cups Refined oil 4 tsp Chilli sauce 1 tsp Salt to taste

For the sauce: Brown vinegar 3/4 cup Sugar 3/4 cup Water 1 cup Flour 2 tbsp Soya sauce 1 tbsp Tomato ketchup 4 tbsp

Method
Boil one cup noodles and fry the other 2 Cut all the vegetables into long strips Mix all the ingredients of the sauce and put to boil. Stir till the sauce is thick Heat the oil and add the vegetables. Cook on a high flame for 3 to 4 minutes Add the sauce, boiled noodles, chilli sauce and salt and cook for a few minutes Add half the fried noodles and mix well Serve hot, topped with the rest of the fried noodles

38

pARantHA pizzA
ingredients
Wheat Flour Oil

39

1/2 cup wheat flour 1/2 cup maida salt to taste water, as required 2 tbsp oil

salt

tomato slices

For Stuffing 3 to 4 boiled, peeled and mashed potato 1 tbsp chopped coriander 1/2 tsp cumin seeds 1/2 tsp chaat masala

For Pizza Topping 2-3 tbsp peanut butter 10-12 sliced onion rings 6-8 tomato rings 8-10 sliced olives 1/2 cup grated cheese 1/2 tsp mixed herbs 1/2 tsp chilli flakes

Method
to prepare the parantha dough : combine together the flour, maida, salt, oil and using water make a smooth, firm dough and keep aside for 10 minues mix together the potato, coriander, cumin and chaat masala divide the dough into equal portions, roll out stuff with the filling and roll again cook on a hot tava until it is done spread peanut butter on the parantha, arrange onion rings, tomato slices, herbs, olives on top and cheese and bake in the oven slice and serve hot

40

pALAk MetHi tHepLA


ingredients
Green chillies Moong Dal

41

salt

Oil

1/4 cup coriander leaves (dhania patta) 1 tsp cumin seed (jeera) 3 tblsp green chili paste 250 gms spinach (palak) 100 gms mung dal oil (tel) as per requirement

salt (namak) to taste 300 gms whole-wheat (gehun) flour 250 gms fenugreek leaves (leafy methi)

Method
Wash dal and cook Wash and cut both leafy vegetables Add to dal and boil Add chili paste, turmeric powder, cumin seeds, coriander leaves and salt When it is cooked, take off and allow it to cool Shift the wheat up flour and mix in dal mixture to it Knead into the smooth dough Roll out as 6-inch chapatis or tortillas, roast on a warm griddle using a little oil

42

BReAD UpMA
ingredients
White Bread tomato slices

43

turmeric powder

Onions sliced

4 slices bread 1 small cut tomato (tamatar) 1/2 tsp chilli powder 1/4 tsp turmeric (haldi) powder 1/2 tsp mustard seeds (raai) 1/2 tsp divide urad dal salt (namak) to tast

1 small cut Onion (Pyaj) 2 tbsp oil (tel)

Method
Cut the bread slices into 1 inch square pieces In a pan, heat up oil, splutter mustard seeds, mix in the urad dal and fry for a while Then mix in the onions and stir fry for a minute Then mix in the chilli powder, salt and tomatoes and the bread pieces Sprinkle some water on this and fry for a few minutes till the raw chilli powder smell disappears

44

sWeet sOUR eGG ROLL


ingredients
White Bread tomato slices

45

cashewsnut

salt

8 whole wheat bread slices, lightly buttered 8 cheese slices a few tomato slices 1 tbsp butter salt to taste

For the black olive pesto 12 chopped black olives 1/4 cup broken cashewnuts (kaju) 1/2 tsp freshly crushed black pepper (kalimirch) powder 1/4 cup olive oil 1/2 cup fresh basil leaves salt to taste

Method
For the black olive pesto
Grind together all the ingredients other than the black olives, to a smooth paste in a blender. Add the black olives and mix well. Divide the olive pesto into 4 equal portions and keep aside.

How to proceed
Trim the edges of the bread slices. Spread one portion of the pesto on one slice of bread. Top with 2 cheese slices and tomato slices and sandwich using another slice of bread Repeat with the remaining ingredients to make 3 more sandwiches. Serve immediately.

46

FRencH tOAst
ingredients
egg Milk

47

Eggs 4 Milk / cream 1 cup Bread slices 4

Powdered sugar 2 tbsp Butter 2 tbsp Honey (optional)

White Bread

Honey

Method
Whisk the eggs. Pour the whisked eggs into a flat dish, large enough to soak the bread slices. Mix in milk and sugar and soak one slice of bread in this for about 2 minutes. Heat 1 tbsp butter in a non-stick pan over medium heat. Using a slotted spoon, remove the soaked bread and put into the pan. Let it cook on both sides for about 2-3 minutes. Similarly, for the other slices, adding more butter when required. Transfer to serving dish, dot with butter and serve immediately with a dash of honey.

48

Lunch & Dinner


49

50

cHicken BiRYAni
ingredients
Basmati Rice chicken pieces

51

Yogurt

turmeric powder

2 cups Basmati Rice 3/4 kg Chicken Pieces 1/2 cup Milk 1 cup Yogurt (curd) 3 sliced onion 1 tsp Ginger Paste 1/2 tsp Garlic Paste 1 tsp Green Chilli Paste 1/2 cup Tomato Puree 2 tsp Red Chilli Powder

1 tsp Turmeric Powder 1 tsp Roasted cumin powder 2 tsp Garam Masala Powder 1/2 tsp Green Cardamom Powder Saffron a pinch 1 tsp Coriander Powder 2 tbsp Green Coriander Leaves Salt to taste 7 tbsp Oil

Method
Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well. Marinate the chicken with this mixture and keep aside for 3-4 hours. Heat oil in a pan. Fry the onions until golden brown. Add the marinated chicken and cook for 10 minutes. Add 4 cups of water to the rice. Mix saffron in milk and add to it. Add cardamom powder. Add the chicken pieces. Pressure cook the rice. Mix gently Garnish with green coriander leaves and serve hot

52

KasHMiRi pULAO
ingredients
Basmati Rice Onions sliced

53

cardamom

turmeric powder

500gms Long Grain (Basmati) Rice 100gms Onion sliced vertically 5gms Cinnamon (dalchini) 5gms cardamom (Elaichi) 5gms cloves a pinch of turmeric powder

1gm Saffron (kesar) 10 ml Milk 20gms walnut 20gms cashew nut 1litre water 50gms oil salt to taste

Method
Wash and soak rice Heat oil and fry onions till golden brown and remove Fry whole spices, turmeric powder, add rice and saut Add half-saffron dissolved in little warm milk Add hot water and mix well Cook a little. Finish with remaining saffron and cook till grains are separated and done Garnish kashmiri pulao with fried onions, walnuts & cashew nuts

54

veGetABLe BiRYAni
ingredients
Basmati Rice Onions sliced

55

salt

Yogurt

2 cups Basmati Rice 1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans) 150 gms Green Peas 3 Finely Sliced Onion 2 Finely Sliced Green Chillies Salt to taste 1 tsp Red Chilli Powder 2 tsp Cinnamon(dalchini), Cara way Seeds(zeera)

4 Cloves (laung) 1/2 tsp Black Pepper Powder 4 Tomato 1/2 cup Yogurt (curd) 4 tbsp Vegetable Oil 1/2 tsp Mustard Seeds 3 tbsp Dry Fruits (cashew nuts, raisin)

Method
Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color Add salt and red chilli powder and stir Add fine chopped tomatoes and fry till they are properly cooked Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds Add all the fried vegetables Add the cooked rice and mix well with very light hands so that the rice grain doesnt break. Cook for about 3 minutes Garnish with dry fruits and green coriander leaves

56

AMRitsARi FisH
ingredients
Fish Fillet Ginger paste

57

Garlic paste

Ajwain

8 Fish Fillet 200 gms gram flour 1 tbsp garlic paste 1 tbsp ginger paste 1 tsp Ajwain 1 tbsp red chili powder

1 tbsp lemon juice 1 egg 100 gms curd oil for deep frying Salt To Taste

Method
Clean, wash and cut fish into one and a half inch size cubes Apply salt, lime juice, ginger paste, garlic paste and red chilli powder Keep aside for 20 minutes Make a batter of gram flour, curd, egg, ajwain, salt and water Keep marinated fish pieces dipped in this batter for 15 minutes Heat oil in a kadai and deep fry the fish till golden brown and crisp Serve amritsari fish hot sprinkled with chaat masala and lemon wedges

58

BAtteR FRieD FisH


ingredients
Fish turmeric powder

59

pepper powder

tomato slices

900 gms./ 2lb Fish 1cup gram flour (besan) 1 green chili (chopped) Salt To Taste 1/2 tsp Turmeric Powder 3 tbsp fresh bread crumbs 1/2 tsp red chili powder

1/2 black pepper powder 2 cups water 3 tbsp chopped coriander leaves For Garnishing : 1 lemon (sliced) 2 tomatoes (sliced)

Method
Wash the fish thoroughly and cut into pieces. Rub the turmeric over the fish pieces with about 1tsp salt and set asidefor 15-20 minutes Rinse the fish under running water Mix gram flour, bread crumbs, salt, chili & pepper powder, green chili, coriander and water and form a smooth batter Heat the oil in a kadhai or wok Coat the fish nicely with batter and deep-fry until golden all over on a moderate heat for about 8-10 minutes Serve batter fried fish hot garnished with lemon & tomato slices

60

BARBecUeD cHicken
ingredients
Garlic coconut cream

61

Onions

coriander

4 seeded and sliced Red chili (Lal Mirchi) 2 chopped Garlic cloves (Lasun) 5 small Onion (Pyaj) 2 tsp crushed Brown Sugar (Cheeni) 1/2 cup Coconut Cream (Nariyal Malai)

2 tsp Fish Sauce 1 tblsp Tamarind Water (Imli Ka Pani) 4 boneless Chicken Breast As required Basil Leaves (Tulsi) As required Coriander Leaves (Dhania Patta) As required Salt (Namak)

Method
Grind chilies, garlic and onion to make a paste like mixture Combine sugar, coconut cream, fish sauce, tamarind water and salt Stir continuously Make cut 4 slashes in chicken breast Place chicken in a shallow dish Pour over spice mixture Turn to coat Cover dish Place it aside for 1 hour Place chicken on a piece of foil Grill chicken for about 4 minutes a side Bast occasionally till cooked thoroughly Garnish with basil or coriander leaves

62

cHicken DRUMsticks
ingredients
chicken Garlic paste

63

6 Chicken Drumsticks 1 tbsp ginger-garlic paste 2 tbsp All-purpose flour (maida) 2 tbsp corn flour 2 eggs (beaten)

1/4 tsp pepper / chili powder A pinch of sugar Salt To Taste 1 tbsp Soya sauce Oil for frying

Ginger paste

pepper powder

Method
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 . Heat oil in a wok / kadhai. Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden brown. Serve chicken drumsticks hot with thin slices of onions and lemon.

64

sHRikHAnD
ingredients
Thick curd saffron

65

1 kg Thick Curd 3/4 cup powdered sugar a few strands saffron 1 tbsp warm milk

2 tbsp cardamom powder (elaichi) For the garnish Pistachios and Almonds

Almond

cardamom

Method
Hang the curds in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off. Rub the saffron into the warm milk until it dissolves. Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender. Place in the refrigerator. Serve gujarati shrikhand cold garnished with slivers of pistachios and almonds.

66

jeeRa pULAO
ingredients
Basmati Rice Bay Leaves

67

1 cup Long Grain (Basmati) Rice 2 cups Water 11/2tsp Cumin seeds(jeera) 1tbsp oil salt to taste

2 Bay leaves 3-4 cloves Few whole Black pepper 1 Black Cardamom

salt

cardamom

Method
Clean and wash rice. Wash and drain rice 2-3 times and soak in water for 15-10 minutes Heat oil and add cumin seeds (jeera), bay leaf, cardamom, whole black pepper and cloves When Cumin seeds are done add the rice and salt, mix well Add water When it starts boiling low down the flame of the gas and cover it partially Keep an eye, rice will be done when holes appear on the surface and water is completely absorbed Serve the jeera pulao hot with any gravies or raita

68

ALOO GOBi
ingredients
potatoes coriander

69

salt

turmeric powder

450gms Potatoes 450gms Gobi (Cauliflower florets) 2 tbsp Oil 1 tsp Cumin seeds 1 no. Chopped green chillies 1 tsp Coriander paste

1 tsp Cumin paste 1/4 tsp Chilli powder 1/2 tsp Turmeric paste 1 tsp Chopped coriander leaves Salt To Taste

Method
Par boil the potatoes in a large saucepan of boiling water for 10 minutes. Drain well and set aside Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes, until they begin to splutter. Add the green chilli and fry for a further 1 minute Add the cauliflower florets and fry, stirring, for 5 minutes. Add the potatoes, the ground spices and salt and cook for 7-10 minutes, until the vegetable are tender Garnish the aloo gobi with coriander and serve with tomato and onion salad and pickle

70

Festivals

71

72

cHAKaRa pOnGAL
ingredients
Rice Moong Dal

73

Milk

Ghee

1 cup rice cup moong dal cup jaggery 2 cups milk 1 cup ghee 4 cloves

1 tsp nutmeg powder cup cashews cup golden raisins 2 elaichi edible camphor (optional)

Method
Roast moong dal in a pan for 5 to 10 minutes. Cook rice, moong dal, milk and 3 cups of water till the rice gets cooked. Melt jaggery, by boiling it with little water, and mix this with the cooked rice. Put ghee and keep stirring until everything blends well. Fry cashews, raisins and cloves in little ghee and add this to the above. Pound elaichis, and edible camphor, nutmeg, and add this to the payasam.

74

AGRa petHA
ingredients
Alum powder kewra essence

75

1 kg. Firm white pumpkin 800 gms. sugar 2 tsp. calcium hydroxide (kitchen lime) 1/2 tsp. alum powder

1 tsp. rose water 3-4 drops kewra essence 2 cups water

sugar

Rose Water

Method
Dissolve alum in 1/2 cup water. Keep aside. Dissolve lime in 1 litre water, strain with a clean cloth, twice if required. Peel pumpkin, dicard seeds, mushy centre. Cut into 1x2x1 rectangular blocks or as desired. Prick all over with a metal skewer or fork. Put pieces in lime water. Soak for 30-35 minutes. Drain, wash under clean running water for 2-3 minutes. Put in a bowl, sprinkle alum water, shake to coat all pieces evenly. Drain, boil pieces in a large heavy pan, till a little soft and exuding water. Make a syrup of sugar and water, till 2 1/2 thread consistency (refer syrup method) Put drained pumpkin pieces in syrup, boil till syrup becomes thick again. Keep covered with a mesh, overnight. Drain, boil syrup again till thick, add pieces, reboil for 3-4 minutes. Drain out excess syrup, sprinkle essence and rose water. Cool completely, refrigerate.

76

MOticHOOR LADDU
ingredients
Gram Flour sugar

77

3 cups gram flour 2 cups water 4 cups sugar

3 tbsp rice flour oil for frying

Rice Flour

Oil

Method
Mix gram flour and water to a smooth thick batter. Put water in a large bowl and keep it handy. Heat oil in a kadai and line it with a strainer that fits in neatly. Using a slotted spoon, gently tap the gram flour batter through the holes into the oil. When done, lift out the strainer with the fried boondi and drop on paper towels to drain out the excess oil. Quickly dip the boondis in the bowl full of water kept ready and remove. Wipe dry the strainer before tapping the next batch. When all the boondis are ready, bring water and sugar to a boil to obtain syrup of soft ball consistency. Take 3 tbsp of the syrup, heat it in a thick bottomed pan till frothy. Add the boondis and stir the mixture till it begins to leave the sides of the pan. While still warm, shape a little of the mixture into a laddu. Coat the hands with rice flour or cornflour for easier handling. Makes about 20 laddus. Store in an airtight jar.

78

cOcOnUt BARFi
ingredients
coconut scrapped sugar

79

2 cups coconut scrapped 1 cup coconut coarsely shredded 1 -1/2 cups sugar

1 cup milk 1 tbsp. butter 1/4 tsp. cardamom powder

Milk

cardamom

Method
Mix both types of coconut in a large heavy pan. Add Add milk and cook till bubbes appear. Continue cooking, stirring continuously, for 10-12 minutes. Simultaneously, boil sugar in 1/2 cup water to make 2-1/2 thread syrup. (refer sugar syrup) Pour into coconut, stirring gently and continuously. Add butter, and continue stirring, till a soft lump is formed. Empty into greased large plate, pat even very lightly. Cool and cut into squares. Cool and set completely before transferring to container. Store in airtight containers.

80

AppLe WALnUt cAke


ingredients
coconut sugar

81

Butter

Milk

Mix both types of coconut in a large heavy pan. Add Add milk and cook till bubbes appear. Continue cooking, stirring continuously, for 10-12 minutes. Simultaneously, boil sugar in 1/2 cup water to make 2-1/2 thread syrup. (refer sugar syrup) Pour into coconut, stirring gently and continuously.

Add butter, and continue stirring, till a soft lump is formed. Empty into greased large plate, pat even very lightly. Cool and cut into squares. Cool and set completely before transferring to container. Store in airtight containers.

Method
Preheat oven to 350 degrees F (175 degrees C). Butter and flour one 10 inch tube pan Cream together the butter and sugar. Add eggs one at a time beating well after each addition. Set aside Sift together the flour, salt, baking soda, cinnamon and nutmeg. Add to wet ingredients and mix well Stir in vanilla, walnuts and apples. Mix well and pour into prepared pan Bake at 350 degrees F (175 degrees C) for approximately 1 hour or until toothpick inserted in center comes out clean Set aside to cool. Slide knife along outer edges to release bottom of tube pan. Slide knife along bottom of tube pan and inner tube to release cake

82

cHeRRY ALMOnD cAke


ingredients
cherries sugar

83

Almond

Milk

2 cups halved red candied cherries 1/2 cup blanched slivered almonds 1/2 cup cake flour 1 cup butter, softened 1 cup white sugar 1 teaspoon vanilla extract

1 teaspoon almond extract 4 eggs 1 3/4 cups cake flour 2 teaspoons baking powder 1/2 teaspoon salt 1/3 cup milk

Method
Combine cherries, almonds, and 1/2 cup flour in a bowl; mix until fruit is well coated. In another bowl, combine 1 3/4 cups flour, baking powder, and salt. Stir well to blend. Cream butter or margarine, sugar, and flavorings together until light and fluffy. Add eggs one at a time, beating for one minute with mixer on high speed after each addition. Add flour mixture to creamed mixture alternately with milk, starting and ending with flour mixture. Stir in floured fruits and nuts. Spread batter into greased and floured bundt or tube pan. Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until toothpick inserted in center comes out clean. Cool cake in pan for 10 minutes, then turn out onto wire rack to cool completely. Wrap cooled cake in aluminum foil, and store in cool place for several days to allow cake to ripen.

84

cHOcOLAte RUM cAke


ingredients
chocolate Mix egg

85

vegetable Oil

sugar

1 (18.25 ounce) package chocolate cake mix 1 (3.9 ounce) package instant chocolate pudding mix 4 eggs 1/2 cup water 1/2 cup vegetable oil

1/2 cup white rum 1/2 cup chopped nuts 1/2 cup butter 1 cup white sugar 1/4 cup white rum 1/4 cup water

Method
Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch bundt pan. Place chopped nuts in the bottom of the bundt pan. With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter over into prepared pan over the top of the chopped nuts. Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes. Pour rum glaze over cake as soon as you remove it fromthe oven. Let cake stand for 30 minutes then turn out onto a serving dish. To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.

86

kOFtA cURRY
ingredients
Minced Meat Oil

87

Green chillies

Garam Masala

300 gm minced meat 1 egg 3 slices of bread 2 green chillies (chopped) 1 tsp garam masala powder salt to taste

1 tsp red chilli paste 1 onion (chopped) 2 tomatoes (chopped) 3 tbsp oil cup thick coconut milk

For gravy : 1 tsp cumin seeds powder 1 tbsp coriander powder

For garnishing : Coriander leaves (chopped)

Method
Soak the bread slices in water for a minute and then squeeze out all the water Add this to the minced meat together with salt to taste, green chillies and the garam masala powder Beat the egg and add this to the mince mixture as well. Mix well Divide into different portions and shape into size balls Heat the oil in a kadhai and fry the onion till it is translucent Add the tomatoes and fry for another 2-3 minutes Mix all the spices in half a cup water to form a spice mixture Add this spice mixture to the onion and tomatoes. Lower the heat and add 2 cups of water Bring the gravy to the boil and slowly add the koftas a few at a time Allow the koftas to simmer in the gravy for at least 5-6 minutes or until they are set and cooked When the curry is ready, mix in the coconut milk and cook for another minute Serve hot garnished with coriander leaves

88

tABULi
ingredients
Bulgur parsley

89

1/2 cup very fine bulgur 2 bunches parsley 2 medium tomatoes, finely chopped 1 small onion, thoroughly minced 1 teaspoon salt

1 teaspoon dry mint 1/4 cup olive oil 1/4 cup lemon juice

salt

Olive Oil

Method
Soak bulgur in enough fresh water for about 15 minutes Drain well Toss all ingredients in a large cooking bowl and add oil last. Chill the mixture in the refrigerator Serve the mouthwatering dish decorated with lettuce leaves

90

MROUziYA
ingredients
Ras el Hanout Honey

91

2 pounds lamp chunks 2 cups water 2 teaspoons Ras El Hanout 1/4 cup honey

1/4cup olive oil 1/2 cup whole blanched almonds, toasted 1/4 cup raisins

Raisins

Almond

Method
Heat oven to 345 degrees Coat the lamb with Ras El Hanout spice. Place spiced lamb in a 5-quart pot with an appropriate lid To the pot, add the water, honey and olive oil Bake in the oven for about 2 hours until the meat tenderizes Remove the meat from the pot and keep warm. Remove extra oil To the pot, add the raisins. Boil until the raisins are fully cooked and the stew has thickened Return the lamp to the stew. Bring back to boil for about 2 minutes Decorate with the toasted almonds. Serve with warm bread, or with cooked Saffron rice, Raisins and Almonds

92

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