Samosa Chat Recepie (Samossa Chaat)

Ingredients:

To Make: 6 ppl
Time to cook (1hr or more)
Items to make in this recipe:

1. Samosa
2. Chole
3. Coriander Chutney (sauce)
4. IMLI Chutney (Sauce)

Filling for Samosa:

1. Potato – 6pcs (medium size)
2. Onion – 2 pcs (medium size & chopped)
3. Peas – 1/ 2 cup (Frozen)
4. Pea nuts – 1 /8 th Cup fried.
5. Cumin – 1 /2 tsp.
6. Garlic – 1tsp (Paste)
7. Ginger – 1tsp (Paste)
8. Chilli Powder – 1tsp
9. Turmeric Powder – 3 pinches
10. Garam Masala Powder – 1tsp
11. Cumin Powder – 2 tsp
12. Coriander Powder – 1tsp
13. Coriander Leaves – 2 tsp Chopped
14. Salt – To taste
15. Oil – 3 tsp

Method:

1.Boiled Potato and mashed it.
2. Heat oil in a pan, add jeera (Cumin).
3. When Cumin being to splutter,add onion and fry it on medium flame till light brown.
4. Add Ginger p

aste, Garlic paste, and all spices fry it on medium flame.
5. After fry Masala put mashed potatoes, peas, peanuts, coriander leaves mix it proper.

Samosa Layer:

Ingredients:

1. Maida – 4 cups
2. Oil / Ghee – 2 1/ 2 tsp
3. Salt – 1 /2 tsp
4. Oil for frying

Method:

1. Mix the maida with the oil, water, Salt, make a soft dough.
2. Cover with moist cloth and keep a side to dough.
3. Divide the dough into small portions and roll it into rounds.
4. Cut the rounds in half, fold each into a cone shape.
5. Seal sides of cone with water and fill with potato mixture.
6. Seal with water.
7. Deep fry the samosa on medium flame until they are golden brown.
8. Drain on absorbent paper.

Chole

Ingredients:

1. Chana (Kabuli chana) – 1 1/4th cup
2. Chopped Onion – 1 /2 cup
3. Tomato – 1/4th cup chopped
4. Ginger paste – 2tsp
5. Garlic paste – 2tsp
6. Cumin – 1/4th tsp
7. Cumin Powder – 2tsp
8. Coriander Powder – 2tsp
9. Turmeric Powder – 2pinchs
10. Garam Masala – 2 pinchs
11. Red chilli powder – 1/4th tsp
12. Salt – To taste
13. Oil – 3tsp

Method

Soak chana in water about 6-8hrs.
Cook the chana with a pinch turmeric and salt in the cooker. Allow it to whistle thrice.
Heat oil in a kadhai or pan add cumin (JEERA) , when cumin being to splutter.
Add onion and fry it on medium flame.
Put Ginger paste, Garlic and all powder and fry till it begin to golden colour on medium flame.
Add tomato and fry it, now put boiled chana ,1cup water and boil it for 5-8minutes.

Coriander Chutney:

Ingrediants:
Coriander Leaves – 1bunch (aprox. 1cup)
Garlic Cloves – 3
Ginger 1 /2”
Green chilli – 2pcs

Roasted Cumin – 1tsp
Salt – To taste

Method:
Add all the things with little water in Mixer grinder jar and make a thin paste.

Imli Paste:

Ingredients:

Imli – 1 /4th cup Paste
Salt – 1 ½ tsp
Sugar – 3-4 tsp
Roasted Cumin powder – 1/4th tsp
Black Pepper Powder – 1 /4th tsp

Mix all things and make a liqiud thin paste. Use seadless IMLI or remove the seeds while making the paste.

For Garnishing:

Ingredients:

Onion – 1 cup chopped
Coriander Leaves – 1 /4th cup Chopped
Tomato – 1/2cup chopped
Black salt – To taste
Curd – 10-12tsp(thin liquid paste)
Roasted Cumin Powder – 6-8tsp
Thin Sev -- 1/2 cup approximate


Making samosa chaT:

Take two pieces of samosa in a plate. Crush both SAMOSAs and put following items one by one over it :

1. CHOLE
2. Curd
3. Coriander Chutney
4. Imli Chutney
5. Chopped Tomato and Onion
6. Cumin Powder and black Salt (or Chat Powder)
7. SEV (preferrably thin, I couldn't get thin when I prepared this)
8. Coriander Leaves

The above samosa chat prepration was for one plate. Please follow the same steps for other plates.

Happy Cooking :)

Chicken Biriyani (Chicken Birriyani)

Ingredients for Chicken Biryani - Kozhikode Chicken Biriyani Recipe

For marinade of Chicken Biryani:
Chicken - ½ kg
Yoghurt/Curd - ½ cup
Coriander leaves - 25 gm
Mint leaves(Pudhina) - 25 gm
Curry leaves - 10 gm
Cumin seeds(Jeerakam) - ½ tsp
Coriander seeds - 1 tsp
Aniseed(Perinjeerakam) powder - ½ tsp
Green chillies(chopped) - 25 gm
Garlic - 20 gm
Ginger(chopped) - 2 tsp
Turmeric powder - ½ tsp
Lime juice - 1 tsp
Poppy seeds(Khashakhasha) paste - 1 tsp

For rice:
Clarified butter - 1 tbsp
Cinnamon(Karugapatta) - 5 - 6 pieces
Bay leaf(Vazhana/karuga ela) - 1 no
Cardamom(Elakka) seeds - 4 - 5 nos
Curry leaves - 4 - 5 nos
Cloves(Grambu) - 4 - 5 nos
Onion(chopped) - 1 no
Broken rice - 250 gm
Water - ½ litre

For Biryani masala:

Clarified butter - 2 tbsp
Cinnamon(Karugapatta) - 5 - 6 pieces
Bay leaf(Vazhana/Karuga ela) - 1 no
Cloves(Grambu) - 4 - 5 nos
Cardamom(Elakka) seeds - 4 - 5 nos
Nutmeg(Jathikka) - 1 no
Onions - 100 gm
Tomato(medium) - 1 no
(cut into 4 pieces)

For garnishing:
Boiled egg - 1 no
Cashews & Raisins(Onakka munthiri) - roasted in ghee

Preparation Method of Chicken Biryani - Kozhikode Chicken Biriyani Recipe

Preparation Method of Chicken Biryani
1)Mix together yoghurt, coriander leaves, mint leaves, curry leaves, cumin seeds, coriander seeds, aniseed powder, green chillies, garlic, ginger, turmeric powder, lime juice and poppy seed paste and marinate the chicken in it. Keep aside for ½ an hour.

2)Heat clarified butter or ghee in a pan.

3)Add cinnamon, bay leaf, cardamom seeds, curry leaves and cloves.

4)Add onions and saute, till they turn translucent.

5)Add washed and cleaned rice.

6)Cook, till rice turns translucent.

7)Add water and allow it to boil.

8)When the water comes to a boil, lower the flame and cover the pan.

9)Cook on low flame for at least 15 minutes, after which the rice would be done.

10)Heat clarified butter or ghee in a pan.

11)Add cinnamon, bay leaf, cardamom seeds, nutmeg and cloves.

12)Add onions and sauté, till brown.

13)Add tomatoes and saute`.

14)Add marinated chicken.

15)Cover the pan and cook for at least 5 minutes on a medium flame.

16)Remove the cover and cook on low flame for another 10 minutes to allow gravy to thicken.

17)Layer the serving bowl with alternating layers of rice and the chicken masala.

18)Garnish the top with a boiled egg cut in four pieces, roasted cashews and raisins.

:- Chicken Biryani is ready.

Fruit Chaat (Fruite Chat)

Ingredients:

1orange, peeled, segemented
1 apple, peeled, cubed
1 pear, peeled, cubed
2 bananas, sliced
1/2 pineapple, cubed
1/2 tsp. rock salt
1 tsp. cumin seeds
1 tbsp. lemon juice
1 tbsp. mint leaves,chopped
Salt to taste

How to make fruit chaat :

Mix all fruit, salt, rock salt, lemon juice, mint leaves in a bowl.
Dry-roast cumin seeds. Pound to a coarse powder. Sprinkle over fruit and chill before serving.
Serves: 4

Aloo Prathay (Alu Praathay)

Ingredients:

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

How to make Aloo Paratha:

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

Walnut (Akhrot) ki kulfi (Waalnut Ki Kulffi)

INGREDIENTS

Evaporated milk (fat-free or low-fat OK) 1 can
Sweetened condensed milk (low-fat OK) 1 can
Heavy cream 1 cup
Cardamom powder 1 tsp
Walnut pieces, divided 1/2 cup
Dried figs 8
Milk or water 1/2 cup

2 COOKING DIRECTIONS

Place the figs in a bowl with 1/2 cup milk or water.
Microwave for a minute, then cover the bowl and let the figs soak for 10-15 minutes to soften and dehydrate.
Chop the figs into small pieces.
Mix together the evaporated milk, condensed milk, cream, half of the walnuts and half of the fig pieces.
Process with immersion blender/ food processor / regular blender for a few seconds.
Add the cardamom and the rest of the walnut and fig pieces to the kulfi mixture and stir in.
Pour the mixture into a container and freeze for several hours till solid.
Lining the container with plastic wrap is an easy way to unmold the kulfi without a mess.
Freeze in popsicle molds for individual servings.

Handvo (Indian Lentil Cake)

Ingredients:

1 cup rice
1/2 cup each of toor dar, masoor dal, moong dal and chana dal
1 cup curd
1 cup cut spinach
handfull methi (fenugreek) leaves
1 carrot shredded
1/2 cup green peas
1/2 cup bottleguard shredded
2 green chillies
3 tsp lemon juice
1 tsp ginger-garlic paste
1/2 tsp turmeric
2 tsp Eno
3 tbsp oil

For tempering:
few curry leaves
sesame seeds
dry whole red chillies
mustard seeds
shredded coconut

Method:

Mix the dals and rice and soak them in a covered vessel overnight.
Drain the water, add curd, lemon and green chillies. Mix well and grind the mixture to a fine paste.
Set it aside for 3 hours.
Add all the vegetables, salt, turmeric, ginger garlic paste and mix well.
Now just before preparation, add Eno and mix it vigorously. Now your Handvo mixture is ready.
Take a flat bottom deep non-stick pan as shown below.
Grease it on all sides with oil.
Pour the remaining oil and heat it. Add the tempering. When it starts spluttering, pour the handvo mixture in the pan.
Don't mix it. Just cover it with a lid and cook it on a low flame for 15 mins.
Keep checking in-between to see it's not getting burnt. You can prick a fork in the mixture and if the mixure doesn't stick, it's cooked.
Now you have to flip the side. Gently lift the Handvo from both the sides and turn it over. You can use an extra plate or a tawa to help turn it over.
Cook the other side for another 15 mins. Turn off the heat.
Let it rest for 15 mins in the pan with the lid covered.
Ready to serve.

Serving Suggestions:
Serve with pickly or chutney.

Tip:
You can add any vegetable of your choice.
If you don't have some of the dals, substitute it with dal of your choice.

Haleem (Halim)

Ingredients

2 kg. beef (boneless)
1½ tbs. salt
2 tsp chili (Lal Mirch) powder
1 tsp turmeric (Haldi) powder
1 bay leaves (Tezpatta)
½ kg. Dal Chana
300 grm. whole wheat
100 grm. barley (jaw)
1 cup oil
1 tsp. garam masala
1 large onion
3 to 4 Lemon (sliced) or juice
10-12 green chilies
1 cup chopped coriander (Dhaniya) leaves
¼ cup sliced ginger (Adrak)-Julian

Instructions

Soak all three grains overnight.
Fry the meat in oil. Add 1 tsp. salt, ½ tsp. Turmeric (Haldi) powder, 1 tsp. chili powder, bay leaf and 6-8 glasses of water. Cover and leave on low flame to tenderize until the meat is extremely soft.
Meanwhile, put the grains and dal in a pot with 1 tsp. salt, 1 tsp chili powder and ½ tsp Turmeric (Haldi). Add water and cook on low flame till very soft.
When meat and the grains are soft, mix them together, leave on a very low flame and keep mashing and mixing rigorously. It is ready when starts to boil and becomes bubbly.
Fry onion in oil (for Baghar) and for garnishing. Add the oil to the mixture and keep aside the fried onion for garnishing.
Remove from heat and serve with garam masala, fresh Coriander (Dhaniya) leaves, green chilies, fried onion and lemon.
TIP: whenever frying onion for "Baghar" or as accompaniment with Haleem, fry on very low heat for a good flavor. You can hurry it up and fry it on a high heat but you'll just get a burnt sort of flavor.
Serving: 8 to 10 persons

Kabab Chapli (Kabaab Chaplii)

Ingredients

½ Kg. finely minced beef
1 medium sized onion chopped
2 eggs
½ tsp. salt (according to taste)
1 tsp ginger (Adrak) paste
1 tsp crushed cumin seeds (Zeera)
1 tbs. crushed Whole dried red chilies
1 tsp crushed coriander (Dhaniya) seeds
1 tsp anardana
2-3 green chilies chopped
½ cup of fresh coriander (Dhaniya) leaves
1 large tomato
1 tsp lemon juice or vinegar
100 grm. Makai ka Aata (Corn meal)
1 small onion sliced and fried till brown
Oil for shallow frying.
(DO NOT USE CORN FLOUR)

Instructions

Make small pieces of an omelet made with 2 eggs with a little salt and Black Peppercorn. (Kali Mirch)
Chop the tomatoes finely.
Add all the ingredients to the mince meat and leave to marinate in the refrigerator for 2-3 hours.
Mix the omelet pieces and then make into flat patties and fry in a little oil. Wait to turn until brown on one side.
Makes about 6 kebabs.
Serve with naan.
Serving: 3 persons

Dahi ke Kabab (Dahii ke Kabaab)

Ingredients:

1.2 ltrs yoghurt
100 gms cottage cheese grated
40 gms chopped onion
30 gms chopped ginger
10 gms chopped fresh coriander
cornflour to dust
30 gms cashewnut powder
30 gms chopped raisins
4 gms white pepper powder
4 gms cardamom powder
salt to taste
oil to grill


How to make dahi kebab :

Hang yoghurt overnight.
Saute the onion and ginger in minimum oil till it sweats.
Mix the other ingredients.
Adjust seasoning and shape into tikkis.
Grill them on a medium hot skillet.
Garnish and serve with chutney.

Angoor ka Sharbat (Grapes Juice )

Ingredients

1/2 x 3-inch piece of Orange Zest
1/4 tsp Cardamom Seeds (Elaichi)
4 whole Cloves (Lavang)
6 cup Grape Juice (Angoor Ka Raas)
1/4th cup Honey (Shahad)
3-inch piece of Cinnamon (Tuj/Dalchini) Stick
2 cup sparkling Water

How to make angoor sharbat:

Tie the zest, cardamom seeds and cloves in a small piece of cheese cloth.
Place the juice and honey in a large stainless steel pan and bring it to near the boiling point over moderate heat.
Remove the pan from the heat, add the spice bag and cinnamon stick, cover, and set aside until the juice has cooled to tepid.
Remove the spice bag and cinnamon stick and chill.
Add the water before serving.

Orange Smoothie (Orang Smuthi)

Ingredients

1/3rd cup frozen concentrated Orange Juice (Santra Ka Raas)
1 cup Milk (Doodh)
1/4th cup Sugar (Cheeni)
2 cup Ice-cubes
1 peeled and sliced ripe Banana (Kela)

How to make orange smoothie:

• Process all ingredients in blender, stopping several times for ice to settle - continue until smooth.
• Garnish, if desired; serve immediately.

Gulab Ka Sharbat (Rose Drink)

Ingredients

11/2 cup freshly picked Rose Petals (Gulab Ke Patti)
3/4 cup boiling Water
1/4th tsp Cardamom Seeds
3/4th cup Sugar (Cheeni)
1/4th cup strained fresh Lemon Juice (Nimbu Ka Raas)
2/3rd cup Pomegranate Juice
5 cup cold Water

How to make gulab sharbat:

Crush the rose petals with mortar and pestle and place them in a large bowl.
Add the boiling water, then pour the mixture to a metal container and add cardamom seeds. set aside for 8 hours or overnight.
Pour the rose-cardamom water through a muslin lined strainer set over a bowl.
Add the sugar, and float the bowl over a hot water filled sink until the sugar dissolves.
Remove from the hot water and filter it again.
Cool it to room temperature.
Combine all the ingredients in a pitcher and stir well.
Serve in a glass half filled with crushed ice.

Banana Shake (Banana Shaik)

Ingredients

2 cup Milk (Doodh)
1 firm ripe Banana (Kela)
2 tblsp Sugar (Cheeni)
1/4 tsp ground Nutmeg (Jaiphal)

How to make banana shake:

Place the milk in a heavy-bottomed pan over a high heat.
Bring it to boil, stirring constantly, then reduce the heat and simmer for 2 minutes.
While the milk is simmering, place a banana, sugar and nutmeg in a blender and process until pureed.
Pour 1 cup milk into the blender and process for another minute.
Add the remaining milk and process for 1/2 minute.
Pour the milk in warmed mugs or cups and serve immediately.

Nimbu Pani (Lemon Water)

Ingredients

4 juicy Lemon (Nimbu)
8 cup Water
10 pitted and halves Dates (Khajoor)
1/3rd cup Honey (Shahad)


How to make nimbu pani:

Cut the lemons in halves crosswise, remove the zest from 6 of the halves and squeeze out the juice.
Slice the remaining lemons into thin rounds.
Place the water and the dates in a sauce pan and gently boil for ten minutes.
Add the zest and boil for another 2-3 minutes.
Remove the pan from the heat, stir in the honey, lemon juice & lemon slices, and set aside, loosely covered, for 8-12 hours.
Strain through a muslin lined sieve.
Served chilled.

Chickoo Shake (Cheku Shak)

Ingredients

3 chickoo
1 cup cream
2 glass milk (doodh)
5 tsp sugar
ice as required


How to make chickoo milkshake :

Peel chickoo and cut into small pieces.
Take out its seeds.
Now blend milk, sugar and chickoo in a mixer so that it is mixed properly.
Now mix half of the cream and again blend.
Put the shake in the glasses.
Put some cream and crushed ice in the glasses and serve it chilled.

Anar Ka Sharbat (Pomgranate Drink)

Ingredients

1 kg red pomegranate (anar)
1 kg sugar
1/2 kg water
ice as required
rock salt (kala namak) as required
1/4 tsp potassium meta bi sulphate

How to make anar ka sharbat:

Peel anar.
Boil sugar and water.
Boil it to one sugar syrup strand.
Take out juice of pomegranate.
Let syrup cool, and then add anar ka juice and potassium meta bi sulphate.
Fill it in a bottle.
Serve it in a glass with water, kala namak, crushed ice.

Badam ka Sharbat (Almond Drink

Ingredients

1/2 kg almond (badam)
2 kg sugar
1 kg water
1 tsp saffron (kesar)
1 tsp green cardamom powder (hari elaichi)
1/2 tsp potassium meta bi sulphate

How to make badam ka sharbat :

Soak badam in water for 8-10 hours.
Peel the outer covering.
Boil sugar, water, kesar and elaichi powder in it.
Boil it to one sugar syrup strand.
Let it cool, then add some syrup to badam and grind it to a fine paste.
Add syrup and potassium meta bi sulphate to the above.
Fill it in a bottle.

Tarbooj ka Sharbat (Melon Drink)

Ingredients

1 Pint Strawberries
3 cup fresh Watermelon Juice (Tarbooj Ka Raas)
1/2 tsp pureed Ginger (Adrak)
3 tbsp Sugar (Cheeni)

How to make tarbooj sharbat:

Wash and stem the berries in cold water.
Force through a food mill to separate seeds from the puree.
Alternately place a nylon sieve over a bowl and, using a pestle or outstretched fingers, push to extract the fruit puree, discard the seeds.
Combine all the ingredients in a jug, stir well and refrigerate for few hours.
Stir and serve in glasses with crushed ice.

Tuesday, September 8, 2009 Mango Lassi (Mangow Lasi)

Ingredients

1 cup Curd (Dahi, plain non-fat Yogurt)
1cup peeled and chopped Ripe Mango (Aam)
2 tblsp Sugar (Cheeni) or to taste
1/4th tsp Cardamom Powder (Elaichi Powder, optional)
Few Ice-cubes

How to make mango lassi:

Combine all ingredients and blend until smooth in a blender.
Strain through a sieve, pushing as much liquid as possible.
Pour in glasses and serve.

Spiced Tea (Masaly Wali Chaey)

Ingredients

21/2 cup Water
2 Cloves (Lavang)
1 brown Cardamom (Badi Elaichi)
4 Black Pepper corns (Kalimirchi)
1 Cinnamon Stick (Tuj/Dalchini)
2 tsp Tea Leaves (Chai Patti)
11/4 cup Milk (Doodh)
2 tblsp Sugar (Cheeni) or as desired


How to make spiced tea:

Place the water, cloves, cardamom, peppercorns and cinnamon in a saucepan and bring to boil.
Stir in the tea leaves and continue to cook over a moderate heat for 2 minutes.
Add the milk and sugar and boil, remove from the heat.
Strain and serve piping hot.

Strawbery Drink (Straberry Drinkk)

Ingredients

1 cup fresh Strawberries
4 cup Milk (Doodh)
To taste Sugar (Cheeni)
Ice -cubes

How to make strawberry shake:

Wash strawberries properly and remove the stems.
Blend strawberries and little milk together in a blender until crushed properly into a smooth paste.
Add the remaining milk, sugar and crushed ice.
Blend again for another 30 seconds or so.
Served chilled in glasses.
Note : If strawberries are not available, strawberry essence can be used.

Chocolate Drink (Chokolate Drinkk)

Ingredients

4 cup Cold Milk (Thanda Doodh)
2 cup Chocolate Ice-Cream
5 tsp sweetened Cocoa Powder
Crushed Ice

How to make chocolate shake:

Blend milk and cocoa powder in a blender for few seconds.
Add ice-cream and crushed ice and blend again for few more seconds.
Serve chilled.
Serve over a crushed ice.

Kabab Chapli (Kabaab Chaplii)

Ingredients

½ Kg. finely minced beef
1 medium sized onion chopped
2 eggs
½ tsp. salt (according to taste)
1 tsp ginger (Adrak) paste
1 tsp crushed cumin seeds (Zeera)
1 tbs. crushed Whole dried red chilies
1 tsp crushed coriander (Dhaniya) seeds
1 tsp anardana
2-3 green chilies chopped
½ cup of fresh coriander (Dhaniya) leaves
1 large tomato
1 tsp lemon juice or vinegar
100 grm. Makai ka Aata (Corn meal)
1 small onion sliced and fried till brown
Oil for shallow frying.
(DO NOT USE CORN FLOUR)
Instructions
Make small pieces of an omelet made with 2 eggs with a little salt and Black Peppercorn. (Kali Mirch)
Chop the tomatoes finely.
Add all the ingredients to the mince meat and leave to marinate in the refrigerator for 2-3 hours.
Mix the omelet pieces and then make into flat patties and fry in a little oil. Wait to turn until brown on one side.
Makes about 6 kebabs.
Serve with naan.
Serving: 3 persons

Chicken Makhni (Chickin Makhnii)

Ingredients

a)
4 -5 chicken breasts (skinned, cleaned, cubed)
1 tsp. chili (Lal Mirch) powder
1 tsp. lemon juice
1 tsp. butter
salt

b)
Marinade:

2 tbs. yogurt
1 tbs. ginger (Adrak) finely crushed or paste
1 tbs. crushed garlic (Lehsan)
1 tsp red chili (Lal Mirch) powder
1 tsp mustard oil (or ½ tsp crushed Rai)
1 tsp lemon juice
1 tsp garam masala
1 tsp. salt

c)
Makhani sauce:
½ tsp garam masala
2 tsp sugar
½ tsp chili (Lal Mirch) powder
400 g. tomato puree
1 tsp crushed ginger (Adrak)
1 tsp crushed garlic (Lehsan)
100 ml crème
1/2 tsp fenugreek (Methi) Leaves
500 grm. butter
2 green chilies
¼ tsp. salt
Instructions
a)
1. Add mixture of chili powder, lemon juice, and salt to chicken. Leave for 30 minutes.



b)
1. Remove whey of yogurt (hang in muslin cloth 15 min

Keema Palak (Keme Paluk)

Ingredients

½ kg. minced beef
250 grm. Palak - chopped
2 tomatoes
1 onion (large size)
6 tbs. oil
6 whole black pepper (Kali Mirch)
6 cloves (Laung)
1 black cardamom (Bari Ilaichi)
1/4 tsp. cumin Seeds (Zeera)
1 tsp. Coriander (Dhaniya) powder
1 tsp. salt (according to taste).
¼ tsp. turmeric (Haldi) powder
¾ tsp. chili (Lal Mirch) powder
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
1 tbs. dill (Soya) or
1 tsp. fenugreek (Methi) leaves-Kasuri

Instructions

Finely chop the onion and sauté in oil until light brown.
Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again.
Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
Add Palak and cook till the water dries.
Sprinkle garam masala powder. Garnish with green chilies and Ginger (Adrak) slices and lemon juice.
Serve with naan
Serving: 4 to 5 persons

Mooli ka Paratha (Muli ka Praatha))

Ingredients

For stuffing:
3 Mooli (Radish)
Salt To Taste
1/2 tsp Red chilli powder
1/2 tsp Corainder powder
2 Green chillies, chopped finely
2 tbsp Corainder leaves
For dough:
2 cups Wheat flour
Salt To taste
Water As needed
Oil for frying muli paranthas

Preparation:

Sieve the wheat flour and salt. Add water and knead to stiff dough. Cover and keep aside.
Peel and grate the radish. Squeeze and drain all the water.
Heat the pan and fry the radish to light brown. Add salt, red chilli powder, green chillies, corainder leaves and mix well. Allow it to cool.
Take some dough and roll into small puri, put 2tsp of stuffing and cover all the sides. Roll again into a thick, round parantha.
Heat a tava and fry the mooli ka paratha both sides to crispy and brown. Put some oil over the paratha.
Serve the mooli paratha hot with raita or curry.

Achari Mutton (Acharii Muton)

Ingredients

1/2 cup coriander leaves chopped
1/2 tsp fenugreek seeds
1 tsp fennel seeds
1/2 tsp cumin seeds
800 gms mutton800 gms.
1 tsp turmeric powder
8 red chillies whole
1 tsp red chilli powder
4 medium tomatoes
5 cloves
1 tsp onion seeds
7 tblsp mustard oil
2 tblsp ginger chopped
4 medium onions
salt to taste
1 tblsp garlic chopped
1 tsp mustard seeds


How to make achari mutton :

Wash and cut the mutton into 11/2" cubes.
Take off and cut the onions.
Cut the tomatoes.
Roast the whole spices separately and grind everything coarsely.
Heat up oil in a thick-bottomed pot to smoking point, cool and again heat up the oil and stir fry the onions till brown.
Mix in the cut ginger-garlic.
Mix well.
Mix in coarsely ground masala powder.
Stir fry for half a minute, stirring all the time.
Mix in mutton, stir fry on high flame heat up till mutton pieces are well browned.
Mix in the tomatoes, turmeric powder, red chilli powder and salt and mix well.
Stir fry till oil leaves the masala.
Mix in sufficient quantity of water (about 21/2 cups), bring it to a boil and cover.
Stir fry till the mutton is fully done.
Adjust the flavor and serve hot decorated with coriander leaves.

Sarson ka Saag (Srson ka Sag)

Ingredients

1 kg: Sarson (green mustard)
250 gm: Spinach
2 fresh: Shalgam (turnips) (peeled and chopped (optional)
3-4 flakes: Garlic (finely chopped)
2" piece: Ginger (finely chopped)
2-3 Green chillies (finely chopped)
2 tsp: Makki ka atta (maize flour)
11/2 tsp: Powdered gur (jaggery)
Salt to taste

Tadka (tempering)

3 tsp: Desi ghee
1/2 tsp: Red chilli powder
2-3: Green chillies (finely chopped)
1" piece: Ginger (finely chopped)

Method

Wash, clean and chop the mustard and spinach leaves.
Pressure cook the leaves with garlic, ginger, green chillies and shalgam. Add salt and 1/2 a cup of water. The saag will be done in 15-20 mins. Remove from fire and cool.
Grind the spinach to a rough paste. Add makki ka atta and cook for 15 minutes on low heat.
Prepare tadka with ginger, green chillies and red chillies in ghee and add to the hot saag and mix lightly.
Serve hot with Makki ki Roti.

Kulfii (Kulfi)

Ingredients
4 cups milk
8 tsp. sugar or to taste
1/2 tsp. ground green cardamom seeds (chotti elaichi)
1tbsp. skinned pista (pistachios), thinly sliced
1tbsp. skinned badam (almonds), finely ground (optional)

Preparation of kulfi recipe :

Put the milk into a wide, heavy pan and bring to boil over high heat, stiring constantly.
Now lower the heat and cook the milk, stirring constantly, until it has thickened and reduced to about 13/4th cups. (This will take about 40-45 minutes). Stir the sides of the pan constantly to avoid scalding.
Now add the sugar, nuts and cardamom seeds, stir well, allow to cool.
Pour the mixture into Kulfi molds or small ramekins, distributing evenly. Cover with plastic wrap or foil and freeze until set, about 6 hours.
To serve, remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi. Slip each kulfi on to a dessert plate, cut across into 3-4 slices, and serve.

Besan k Laddo (Basan k Laddu)

Ingredients of besan laddoo :

2 cups gram flour (besan)
11/2 cup sugar (grinded)
1 cup ghee
1 tsp each almonds, pistachios, cashew nuts (chopped)

Preparation of besan ke ladoo:

In a kadhai mix gram flour and ghee over a low heat.
Keep constantly stirring to avoid lumps.
When it releases an appetizing smell, it is ready.
Remove from the heat and allow it to cool.
Add sugar and nuts to the gram flour and mix thoroughly.
Now form ping-pong size balls of the mixture.
Besan Laddoo are ready to be served.

Kheer (Kher)

Ingredients

1/4th cup long grain rice (washed and drained)
4-5 cups milk
2-3 cardamom seeds (crushed)
2 tbsp almonds (blanched silvered)
A pinch of saffron threads, soaked in a little hot milk
1 tbsp skinned pistachio nuts (chopped)
1 tbsp raisins (optional)
2-3 tbsp sugar or as desired

How to make kheer:

Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.
Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.
Add the sugar and stir until completely dissolved.
Remove the rice kheer from heat and serve either warm or chilled.

Coconut Barfi (Cokonat Buffi)

Ingredients

225 gms Khoya
225 gms coconut (dry and ground)
1 tsp cardamom seeds (ground)
1 tbsp ghee
2 1/2 cups sugar
2 cups water
1/2 tsp almonds (grated)
1/2 tsp pistachios (grated)

How to make coconut burfi:

Mix khoya and coconut and fry them lightly with ghee on a low heat.
Add cardamom and mix well.
Prepare one-string syrup by dissolving sugar in the water.
Now stir the coconut mixture into the syrup.
Grease the plate and spread the grated nuts on it.
Spread the prepared evenly over the plate and allow it to cool.
Now with the knife, cut it into desired shapes.
Turn them over so that nuts covered part appears on the top.
Nariyal ki burfi is ready to be served.

Badam Phirnii (Badam Phirne)

Ingredients

2 cups milk
2 tbsp rice
3 tbsp sugar
1/4th cup blanched almonds (sliced)
1 tsp green cardamom (crushed)
1/2 tsp kewra essence
silver or gold foil paper (varak)

How to make badam phirni:

Soak rice in water for few hours, then drain water and grind rice into a smooth paste.
In a non-stick saucepan bring milk. Over a moderatly low heat add rice, sugar and cardamom and stir constantly till milk turns thick.
Remove from heat and add almonds.
Put in serving bowl and chill.
Garnish the badam phirni with silver or gold foil paper (varak) and serve.

Boondi k Laddu (Bundi k Ladu)

Ingredients

1 cup Besan
1 pinch Kesari
1 pinch Cardamom powder
1 tbsp Rice flour
1 pinch Baking Powder
1 tbsp Melon seeds
1 tbsp Broken Cashew nut
2 cups Oil Sugar
1 cup Water

How to make boondi laddu:

Mix the flour, rice flour, baking powder and colour.
Make a smooth thick batter. Heat the oil. Take the batter and pour it over a sieve with round holes.
Tap it gently with a spoon so that small balls of dough fall into the oil. Make the balls and keep aside. Heat the sugar and water till reaches 1/2 thread consistency.
Mix in the kesari melon seed and cardamom powder and fried boondies. When the mixture is still warm make into balls. Bondi Ladoo are ready to be served
If the mixture cools balls cannot be made as the sugar crystallizes.

Karanji (Gujiya)

Ingredients

1 cup Wheat flour
3 tbsp Ghee
1 pinch Salt
1/2 litre Oil (for frying)
1 cup Grated coconut
3 1/4 cups Sugar
1 1/2 cups Milk
Few Almonds
Few Raisins
1/2 tsp Cardamom powder
1 tbsp Poppy seeds

How to make gujiya:

In a mixing bowl combine the salt, flour and ghee. Rub in well. Gradually add water and knead to form a firm dough. Cover with wet cloth and set aside.
For the stuffing: Cook the coconut (use fresh or dried) sugar, milk, chopped almonds and raisins, cardamom powder, and poppy seeds(optional) till the milk evaorates.
Divide the dough into 20-25 sections, roll them out into flat round pancakes. Place a spoon of stuffing at the centre and fold the pancake in half. Use a cutter to create the fluted crescent border and cut off excess dough. You can seal the edges by applying a little milk and pressing down hard.
After all the karanjis are stuffed, fry them in very hot oil for 2-3 minutes or till golden brown, remove onto paper towels and allow to cool.
The karanji can last for 7-8 days if stored in an air tight container.

Carrot Cake (Carot Cak)

Ingredients

1/2 cup butter
1 cup desiccated coconut
2/3 cup broken and chopped walnuts
1 cup golden raisins
2 1/2 cup grated carrots
3 tsp mixed spices (cinnamon, nutmeg, ginger)
1 cup brown sugar
1 1/4 cup all purpose flour
1 tsp baking soda
2 beaten eggs
2 tsp of orange juice


How to make carrot cake:

Preheat the oven to 150 degrees C.
In a pan mix nicely the all purpose flour, mixed spices, baking soda, brown sugar, desiccated coconut and chopped walnuts.
In a separate pan melt the butter and add the golden raisins, carrots and orange juice. Stir it nicely and pour it on top of the dry ingredients.
Now add the beaten eggs to the mixture and mix it thoroughly.
Prepare a loaf tin by oiling the base and the sides, pour this prepared mixture into the tin and bake the cake for 50-60 minutes or until a toothpick inserted into the centre of it comes out clean.

Honey Cake (Hony Cak)

Ingredients

8 oz. flour
4 oz. honey
2 eggs
3 oz. butter
3 oz. sugar
1 tspful baking powder


How to make honey cake:

Cream the butter and sugar, and add the beaten eggs gradually.
Beat in the honey and, lastly add the sieved flour and baking powder.
Put in a prepared shallow cake tin and bake in a moderate oven for about 45 minutes

Strawberry Cake (Strawbery Cak)

Ingredients

1 cup white sugar
2 eggs
1 3/4 tsp baking powder
1 cup icing sugar
1/2 cup milk
1/2 cup frozen strawberries
1 vanilla pudding cup
1 1/2 cup all purpose flour
1/2 cup butter
2 tsp vanilla extract


How to make strawberry cake:

Start by thawing the frozen strawberries in one cup of powder sugar.
In a separate bowl beat together sugar and butter until creamy.
Add in the eggs one at a time and then finely pour in the vanilla pudding.
Add the thawed strawberries.
Stir in the flour and baking powder to the mixture and mix well.
If the batter is thick add in the milk so that the batter gets a little smooth.
Preheat the oven to 350 degrees F or 175 degrees C.
Grease and flaw a 9X9 inch pan.
Pour the prepared batter into the 9X9 inch pan and bake for 30-40 minutes till a knife inserted into the centre of the cake comes out clean.
To check if the cake is done or not see that the cake sprints back to the touch.

Peach Cake (Peech Cak)

Ingredients

1/2 Tin Condensed Milk
2 cup Fine Wheat Flour (Maida)
1 cup Butter
1 tsp Baking Powder
1/2 tsp Sodium Bicarbonate (Khaane Wala Soda)
1 tsp Vanilla Essence
1 Tin Peach
200 gms Cream
2 tblsp Jam
4 tblsp Icing Sugar
1 cup Cashewnut (Kaju)

How to make peach cake:

Open the peach tin and separate the liquid and the peaches.
Except for 4 - 5 peaches cut the rest into small pieces.
Cut cashewnut (kaju) in samll pieces.
Mix fine wheat flour (maida) with baking powder.
In a bowl mix butter and condensed milk..
Now little by little add the fine wheat flour (maida) and baking powder mixture.
After it is properly mixed add vanilla essence.
Mix 1/2 cup of hot water in the mixture and whisk nicely.
Now apply a layer of butter to a tin.
Pour the mixture in the tin.
Preheat the oven for 10 minutes.
Now keep the tin with the mixture in the oven for 30 minutes at 400 F.
Prick the cake to see if the cake is ready.
If it is done take it out and let it cool.
Now whisk the fresh cream.
When the cream thickens add icing sugar.
When the cake cools doen pour some of the liquid from the peach tin.
When the cake absorbs all the liquid pour some more to make it a bit soft.
Now cut the cake from the center into 2 halves.
On the lower half apply half the beaten cream.
Sprinkle some cut peach pieces and the cashew nuts.
Now place the other half on the lower section.
Apply jam on the outer section of the whole cake.
Apply rest of the cream on the top of the cake.
And sprinkle rest of the cashewnut (kaju) and peach pieces.

Apple Cake (Aple Cak)

Ingredients

1 cup oil
2 cup sugar
3 cup flour
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon powder
1 tsp baking powder
3 eggs
1 tsp vanilla extract
1 cup chopped nuts
1 tsp cloves
1 cup baking soda
4 cups chopped apples

Glaze

2 tblsp milk
1/2 tsp vanilla essence
1/2 stick butter
1/2 cup brown sugar


How to make apple cake:

In a bowl mix the oil, eggs and vanilla extract together.
In a separate bowl sift the dry ingredients together and add this mixture to the oil and egg mixture and mix well.
Add in the apples and the nuts.
Pour this mixture in a baking pan and bake for 1.15 minutes at 350 degrees F.
For the glaze mix all the glaze ingredients together and boil the mixture for one minute.
When the cake is baked remove it from the oven and white it is worm pour the glaze on it.
Apple cake is ready.

Coconut Cake (Coconut Cak)

Ingredients

6 oz. flour
3 oz. butter
4 oz. castor sugar
a little milk
2 small eggs
3 oz. desiccated coconut
1 small tspful baking powder


How to make coconut cake:

Cream the butter and sugar, and add the beaten eggs gradually.
Then add the flour, baking powder and the coconut and, lastly, a little milk.
Put the mixture into a prepared cake tin and bake in a moderate oven for about 1 1/4 hours.