TANDOORI CHICKEN

Ingredients: Oven Temp; 450 F- 220 C

1 kg chicken-broiler
2 tsp each garlic and ginger paste
1 tsp garam masala
2 tsp red pepper-powdered
1 tsp black-pepper-powdered
1 tbsp salt or to taste
3 tbsp vinegar OR 1 cup (200 g) yogurt
lemon quarters and onion rings for garnish

Method: Prick the chicken with a fork, and mix in the rest of the ingredients, except the lemon and the onions, and leave for 4-6 hours, turning a few times.

About 20-25 minutes. Before serving, place the chicken in a drip pan, and place it into the preheated oven.

Bake for 20-25 minutes. Serve garnished with lemon and onion rings.

PANEER TIKKA

Ingredients: 1/2 kg paneer cubes, about 3 cm/1 1/2" each
2 tsp garlic paste
2 tsp ginger paste
1 tsp chaat masala
2 tsp chilli powder
1 tsp powdered black pepper
1 tbsp salt
A few drops of red colour
3 tbsp vinegar OR 1 cup (200 g) yogurt
Oil for brushing
1 lemon quartered
1 onion sliced into rings for garnish





Method: Mix all the ingredients, except the garnishes, and leave for 20-30 minutes.

About 20 minutes before serving, place the paneer on a drip pan and bake in the pre-heated oven for about 10 minutes.

Remove from oven, brush with oil and bake again for 10 minutes.
Alternatively, you can grill on a griller or a barbecue pit. (The drippings should definitely have a means of escape, or else the paneer will get soggy.)

Serve hot, garnished with lemon and onion rings.

NARGISI KOFTAS

Ingredients: Mix together
2 cups minced meat
1/2 tsp garlic paste
1/2 tsp ginger paste
salt to taste
1/4 tsp powdered black pepper
1/4 tsp garam masala
5-6 hard boiled eggs, cooled and shelled
a little flour to roll the eggs in


Gravy
1 tbsp chopped ginger
1 tbsp chopped garlic
1.5 cups roughly chopped onions-boiled in very little water
1 cup oil
2 bay leaves
2 tsp black cumin seeds
6-7 green cardamoms-lightly roasted and powdered
6-7 cloves-lightly roasted and powdered
1 tsp broken cinnamon-lightly roasted and powdered
1 blade mace-lightly roasted and powdered
salt to taste
1/2 tsp turmeric
2 tbsp coriander powder
1/2 tsp chilli powder
1 cup chopped tomatoes
a large pinch of kesar
1/2 tsp kewra
2 tbsp warm milk
1/4 cup chopped coriander leaves
2 tbsp cream

Method: Dissolve the kesar and kewra in milk.

For the koftas, divide the meat mixture into 5 or 6 portions, and shape each into a round pattie. Roll the eggs in the flour, dust off the excess flour, and place in the centre of each pattie. Bring the meat up around the egg, to form an even coating around it. Smooth the surface so that no creases remain. Refrigerate for at least an hour.

In a kadahi, heat some of the oil listed with the ingredients for the gravy. Fry the koftas in it, first over high heat; then lower the heat, so that they are cooked through. When they are evenly brown, remove from oil and set aside. Fry as many koftas as fit comfortably in the kadahi. Be careful not to break them.

For the gravy, grind the ginger, garlic and boiled onions to a fine paste and set aside.

Heat the rest of the oil in a saucepan and add the bay leaves and powdered spices. When the spices darken a little, add the onion mixture. Stir-fry brown and fat separates. Add the tomatoes, salt, turmeric, coriander powder and chilli powder, and stir-fry again till the fat separates.

Add about 2 cups water. Bring to boil and simmer for about 10 minutes, add half the chopped coriander leaves and the milk into which saffron etc. have been mixed.

To serve, cut the koftas lengthwise. Arrange on a serving dish and pour the hot gravy over them. Serve garnished with the cream and the rest of the chopped coriander leaves.

GAJAR METHI

Ingredients: 1/2 kg carrots
250 gm fenugreek leaves
1 tsp fenugreek seeds
2 tsp coriander powder
salt to taste
1/2 tsp chilli powder
3-4 whole red chillies
1/2 cup mustard oil


Method: Peel and dice the carrots into 1 cm cubes. Clean the fenugreek leaves, wash well, changing the water a few times. Chop fine, discarding the tough stalks.

Heat the oil in a kadahi. Add fenugreek seeds and whole red chillies. Stir-fry and add the carrots and fenugreek leaves.

Stir-fry till leaves look slightly glossy, and then add salt, chilli powder and coriander powder. Cook uncovered till the leaves are done and the carrots are soft. Serve hot.

PALAK PANEER

Ingredients:· 500 gms Paneer
2 medium-sized bunches of fresh spinach·
1/2 bunch fresh fenugreek leaves·
4 tbsps vegetable/ canola/ sunflower cooking oil·
1 large onion chopped fine·
1 large tomato diced·
2 tsps garlic paste·
1 tsp ginger paste·
2 tsps coriander powder·
1 tsp cumin powder·
1/2 tsp turmeric powder·
1 tsp garam masala powder·
Salt to taste·
1 tbsp of butter to garnish
Preparation:
Cut the paneer into 1" cubes. Heat 2 tbsps of oil in a heavy-bottomed pan and stir-fry the paneer till golden. Remove and drain on paper towels. Keep aside. Add 2 tbsps of oil to the same pan and fry the onions in it till soft.Add the ginger and garlic pastes and fry for a minute. Add the spinach, fenugreek leaves, tomato, coriander, cumin, turmeric and garam masala powders and mix well. Add salt to taste and mix well. Cook till the spinach and fenugreek leaves are soft and like pulp. Mash well into a rough paste. If you prefer, you can also blend this paste in the food processor to get a smoother consistency. Add the previously fried paneer cubes to this gravy and mix to coat the pieces. Garnish with butter and serve hot with Chapatis (Indian flatbread), parathas (pan-fried Indian flatbread) or Makki Ki Roti (pan-fried maize bread)

RAJMA CURRY

Ingredients:·
150 gms Kidney Beans ( Rajma)·
2 medium sized Onion (Pyaj)·
1 large Tomato (Tamatar)·
2 Green chilli (Hari mirch)·
1 tblsp Ginger-garlic (Adrak-Lasun) Paste·
1/2 tspn Garam masala Powder·
1 tsp Coriander (Dhania) Powder·
3/4 tsp Salt (Namak)

Preparation:·
Soak the Rajma overnight.· Boil in a pressure cooker till tender.· Heat oil in a pan and add the chopped onions and ginger garlic paste.· Cook till brown.· Add the tomatoes, green chillies and cook till pulpy.· Add coriander powder, salt and 2 cups water and boil well.· Add the rajma and cook on a low flame for about 10 minutes.· Add the garam masala powder and cook further for another 15 minutes or till the gravy thickens.· Garnish with coriander leaves.· Serve hot with steamed rice. gravy thickens.· Garnish with coriander leaves.· Serve hot with steamed rice.

GONGURA PICKLE

GONGURA PICKLE
INGREDIENTS
1 bunch gongura leaves 2 tbsps oil 1tsp coriander seeds 1tsp fenugreek seeds 6 red chillies 2 green chillies 5 garlic flakes 1 tbsp tamarind extract Salt to taste 1 onion, chopped For Seasoning: 2 tsps oil 1tsp mustard seeds A pinch of asafoetida
METHOD
Slightly roast tamarind in a pan till moisture evaporates and keep it aside. Heat oil and fry coriander, fenugreek seeds, red chillies, green chillies and garlic flakes for a few minutes. Remove and keep aside. Fry gongura leaves in the remaining oil and grind it with the above ingredients. Add tamarind to the paste and grind for another few seconds. Now add salt and mix well. Crackle mustard seeds in oil and add asafoetida. Mix with the gongura mixture. Add chopped onions before serving.

BRINJAL PICKLE

BRINJAL PICKLE
INGREDIENTS
4 medium brinjals 2 tsps chilli powder 2 tsps turmeric powder 3 medium tomatoes 5 tbsps oil 1 tbsp tamarind extract 20 curry leaves 1/4 tsp asafoetida Salt to taste
METHOD In a pan, heat the oil and add chilli powder, turmeric powder, curry leaves and stir for a few seconds. Now add sliced brinjal, tomatoes and cook for five min utes. Add the extract of tamarind and stir; when it is cooked add asafoetida and salt, mix well.
Note: Don’t smash the brinjal pieces while stirring.

SCHEZWAN SAUCE

SCHEZWAN SAUCE
INGREDIENTS
A dozen chillies (Kashmiri, Byadagi or Guntur) 1 cup of vegetable stock Lukewarm water 1 cup of salt 6 cloves of garlic 1 cup of celery sticks Oil Salt to taste
METHOD
Soak the chillies in lukewarm water for 30 minutes. Drain the water and remove the edges of the chillies. Mix the chillies, stock, garlic and salt and blend. Take out the fine paste and keep it aside. To preserve the paste, take a kadai or a wok, add oil.

Fry the finely chopped celery sticks. Add the chilli paste. Fry over medium heat till the oil separates from the paste. The sauce can be used for a week, if refrigerated well.

SWEET AND SOUR SAUCE

SWEET & SOUR SAUCE INGREDIENTS
2 cups of vegetable stock or water 3 tsps of vinegar 1 tsp sugar 1 tsp white pepper 1 cup tomato sauce 3 tbsps chopped pineapple Salt to taste 1 tsp corn starch
METHOD
Pour the stock or water in a pan, and add vinegar, sugar, salt, pepper and tomato sauce. Bring it to a boil. Add the pineapple and heat it on a low flame. Add corn starch to thicken the consistency. Voila!
Sweet and sour sauce ready to serve

NAWABI TARKARI BIRYANI

INGREDIENTS 1 kg Basmati rice 1 kg mixed vegetables- green peas, carrots and beans 300 gms onions, sliced 300 gms ghee 3 tsps khada masala 300 gms curd 1 cup of milk or cream 1 gm of saffron METHOD Wash and dice the carrots and beans. Mix with the peas and cook for a few minutes in boiling water. Save the stock and transfer the vegetables into a bowl of chilled water.

In a handi, heat 200 gms of ghee and add sliced onions. Sprinkle khada masala and stir till the onions brown. Add the curd and cook for a few minutes. Add the vegetables and the stock to make a gravy.

Boil Basmati rice till it is half cooked. Drain and add to the vegetables. Add the milk or cream and the remaining ghee. Sprinkle saffron and seal the handi with dough. Lower the heat and cook on dum for 15 minutes. Serve hot.


NOTE :
For a nonvegetarian option, replace the vegetables with 300 gms of mutton

CHAKKALI

CHAKKALI


Ingredients:

Rice 4 cups
Puthani(Dalia or roasted gram)1 cup
Salt
Oil for frying
Chilli powder
Cumin seeds
Sesame seeds
Method:

Wash rice nicely and let it allow to dry in a shady place.

Fry that rice in a low flame for 10 to 15 minutes. Make it fine powder by grinding. While grinding add puthani, chilli powder and salt.

You can store this flour for 4-6 months.

Add 4 tbsps of hot oil to the flour. Mix well. Then by adding hot water knead the dough. Also add cumin seeds and sesame seeds while kneading.

With the help of chakkali press make chakkali. Deep fry these in oil till golden brown.

ALU BONDA

Ingredients:

Besan(gram flour) 1 cup
Chilli powder 1 tsp
Water
Salt
Oil for frying

For filling: Potatoes 1 1/2
Carrots 2
Peas 1/2 cup
Chopped Onions 1 cup
Bread crumbs 3 tbsp
Salt

For seasoning:

Oil 3 tbps
Turmeric powder 1/2 tsp
Black gram dal 1 tsp
Bengal gram dal 1tbsp
Mustard seeds 1/2 tsp
Green chillies 3
Method:

Mix little water and gram flour by adding desired salt and chilli powder. Batter should be thick. Keep aside.

Cook potatoes and carrots.. Mash it. Heat oil in a skillet, add all seasonings. When it splitters add onions, fry for 3 minutes. Then add mashed potatoes, carrots and peas. Sprinkle salt and coriander leaves. Allow it to cool. Then add 3 tbsps of bread crumbs. Mix well and make small balls out of it.

Heat oil in a pan for frying. Take a ball, dip in a prepared batter covering nicely to all sides. Fry deeply in a hot oil till golden brown. Repeat it with all the balls.

Serve hot with any green chutney.

DHAL MAKHANI

Ingredients: 2 cups black gram lentils
8 cups water
2 tbsp salt
1 tbsp ginger-finely sliced
2 tbsp butter
1 tsp oil
2 tsp black cumin seeds
1 tsp kasoori methi
2 cups tomato puree
1 tsp chilli powder
1 tsp sugar
1 1/2 cups cream
2 green chillies-slit lengthwise


Method: To the daal, add water, 1 tbsp salt and ginger. Cook until daal becomes tender.

In a heavy-based pan, heat butter and oil, add the black cumin seeds and the kasoori methi. When they begin to splutter, add tomato puree, remaining salt, chilli powder and sugar. Stir-fry over high flame, till the oil separates.

Add cooked daal and bring to a boil. The consistency should be such that the daal should move around freely when stirred, otherwise add a little water. Leave to simmer, uncovered, till well blended.

Stir in the cream and once it gets heated through, serve immediately, garnished with green chillies.

YUMMY BHINDI

Ingredients: 250 gm bhindi-halved lengthwise
2 medium potatoes-cut into strips lengthwise
1 cup yogurt
2 tsp coriander powder
1 tsp red chilli powder
1/2 tsp salt
1 tsp garam masala
1/2 tsp turmeric powder
1 tsp cumin powder
6-8 garlic cloves-ground to a paste
oil for deep frying

Method: Deep fry the bhindi and potatoes till they turn a golden brown. Remove from the oil and leave on absorbent paper until required.

Mix the remaining ingredients with the yogurt and cook in a kadahi for a minute.

Add the fried potatoes and bhindi, stirring until the masala is absorbed.

Serve sprinkled with fresh chopped green coriander.

RUMALI ROTI

Ingredients: 3 cups whole wheat flour
1 cup refined flour
2 cups water-to knead
dry flour to help with rolling



Method: Mix the wheat flour and refined flour together, and knead into a soft, sticky, dough. Cover and keep aside for 2-3 hours.

Shape the dough into small walnut-sized rounds.

Place a shallow griddle upside down over the stove, and heat it. While waiting for the griddle to get hot, roll out the roti. This takes a lot of practice as the roti should be almost translucent. The dough will have to be dusted with dry flour often, as it is sticky and soft.

When it is rolled out, keeping the heat on high, place the roti over the griddle and leave for 10-12 seconds, or until small bubbles start appearing over the surface, and the underside is a light brown. Turn over at once and cook till the other side is a speckled brown too. Remove from the griddle. Fold it into quarters and serve.

GOBHI ALOO

Ingredients: 500 gm cauliflower- cut into small pieces
250 gm potatoes- cut lengthwise
1/4 cup clarified butter
1 tsp cumin seeds
1 tbsp ginger- finely sliced
1/4 cup yoghurt
2-3 green chillies- slit
1/2 tsp chilli powder
1/4 tsp turmeric
1/2 tsp garam masala
1 tbsp coriander powder
salt to taste
1 tbsp chopped coriander leaves-chopped



Method: Parboil the potatoes and set aside.

Heat the clarified butter in a heavy-based pan and add the cumin seeds. When they splutter, add the ginger. When the ginger begins to brown, add the yoghurt, a tbsp at a time, stirring vigorously till the fat separates between each addition.

Add the cauliflower, potatoes and green chillies. Stir-fry the vegetables over high for 2-3 minutes till they get coated with the clarified butter. Then add the chilli powder, turmeric, garam masala, coriander powder and salt. Stir a few more times, till well mixed.

Lower the heat, cover the pan and let the vegetables cook till tender, stirring 2-3 times. Serve hot, garnished with chopped coriander leaves.

Stuffed Lauki

Ingredients: 1 medium lauki

Marinade
50 ml lemon juice
1/2 tsp chilli powder
2 tsp garam masala

Filling
2 tbsp oil
1/2 tsp cumin seeds
1 diced onion
150 gm diced tomatoes
3 chopped green chillies
1 tsp ginger paste
2 tsp chopped garlic
1 tbsp chopped coriander
200 gm grated paneer
salt and pepper to taste

Method: Blanch the lauki in boiling water. Peel, deseed and split horizontally

Pour the marinade over the lauki and set aside for an hour

Heat oil in a pan and add cumin seeds followed by the remaining ingredients for the filling. Stir-fry for 5 minutes.

Set the filling inside the lauki and secure with string.

Fry lightly in oil.

Serve hot with mint/coriander chutney.

Karari Bhindi

Karari Bhindi
Ingredients: 1 kg bhindi
3 teaspoon haldi
3 teaspoons lal mirch powder
3 teaspoon amchur powder
oil for frying
3 teaspoon chaat masala
salt to taste


Method: Slit the bhindis lengthwise and coat the insides with a mixture of red chilli powder and haldi.

Now heat the oil and fry the bhindis in it.

Take out the fried bhindis in a serving dish and let them dry till nice and crisp. When they reach that stage, sprinkle with amchur, chaat masala and season and eat.

Vegetable Chopsuey

Vegetable Chopsuey

Ingredients: 1/2 cup carrots-shredded fine
1 cup cabbage-shredded fine
1/2 cup capsicums-shredded fine
1/2 cup onions-sliced thin
2 tsp garlic-chopped fine
2 tbsp oil
200 gm noodles-boiled and drained well
2 tbsp vinegar
1/2 tsp soya sauce
1 tsp sugar
salt to taste
2 tbsp corn flour
oil to deep fry noodles

Method: Mix together the vinegar, soya sauce, sugar, salt and corn flour and add enough water to make up to a cup. Keep aside. 

Heat the 2 tbsp oil and add the onions and garlic. Saute till a little soft. 

Add the carrots, cabbage and capsicum and stir-fry over high heat for a minute. 

Add the water mixture and cook, stirring continuously. Keep aside. 

Deep fry the noodles over high heat till brown. Drain. 

Transfer noodles to a serving dish, pour the vegetables over and serve.

Vegetable Sizzler

Vegetable Sizzler

Ingredients: 2 cups mixed vegetables-blanched and chopped
1 cup potatoes-boiled and mashed
1 tsp cumin seeds
2 tsp ginger-chopped fine
2 tsp coriander powder
2 tsp salt
2 tsp powdered dry mango
2 tsp green chillies-chopped fine
1/2 cup refined flour
1/4 cup oil
sizzler plates

Method: Heat 2 tbsp of oil and add the cumin and ginger. Stir-fry till well mixed and add the mixed vegetables and stir over high heat to dry off the excess moisture.

Add the coriander powder and the mango powder, salt and chillies, mix well and turn off heat.

When cool mix in the potato. Form into round or oval cutlets.

Dust the cutlets with the refined flour. Heat the oil and pan fry to brown on both sides.

To serve, heat the sizzler plates to very hot; wet the cutlets on both sides and quickly place over the hot plate. Sprinkle some more water to increase the sizzling, and serve immediately, accompanied with potatoes or vegetables of your choice.

RAW BANANA CURRY

Ingredients

Raw banana 2
1/2 cup fresh coconut
1 onion
6 to 7 garlic flakes
1/2 inch ginger
coriander leaves
oil
2 tbsp red chilli powder
1 tbsp salt
pinch turmeric

Grind coconut,garlic,ginger,1/2 of coriander leaves into fine paste. heat oil in a Handi.
Add sliced banana. fry for 3 min, add salt red chilli powder, turmeric.Add sliced tamotes. leave for 2 min .
Now add the paste and little water and allow it to cook for 8 min.Garnish with remaining coriander leaves.

PESARATTU(MOONG DAL DOSA)

Ingredients

500gms moong dal
100gms chopped onion
10gms green chillies
20gms ginger
10gms turmeric
10gms cumin
1tbsp ghee

Soak moong dal for 1 hr in luke warm water. chop onions,chillies,ginger. grind the dhal to fine paste.Add salt & turmeric and set aside for 1/2 hr. heat dosa pan,spread the batter like dosa & sprinkle onions, green chillies,ginger,& cumin. spread ghee over dosa & flip around. cook for 2 minutes and serve hot.

METHI PARATHA

Ingredients

Methi leaves 1 bunch
Besan powder 1 cup
Wheat flour 1 cup
Red chilli powder 1 tbsp
Salt 1 tbsp
Turmeric 1/2 spoon
Ova seeds little
Oil 1 tbsp

Mix all the above ingredients,knead like a chapathi dough. fry like chapathis. serve hot with Tamato sauce.

MIXED VEGTABLE RAITHA

Mixed vegetable raita

Ingredients
1 cup skimmed yogurt
2 tbsp onion, chopped
1 tbsp tomato
1 piece green chilli
1 tbsp mint
2 cloves garlic
1 tbsp coriander
A pinch of salt
1 tbsp lemon juice

Method

Finely chop the tomato, cucumber, onions, green chillies, coriander, mint leaves and garlic. In a bowl whip the yogurt, lemon juice and salt. Add all the vegetables and mix well.