Ingredients:
1 cup flour
1/2 tsp salt
1/2 cup sugar
1/2 egg
4 tsp honey
1/2 tsp baking powder
6 tsp butter
A few drops of lemon essence
Method:
*Sift flour, baking powder and salt. Cream the butter and sugar in it
*Mix egg, essence and honey and beat it. Now mix sifted ingredients
*Make small round balls and put them on greased baking tray
*Bake in oven at 350 degrees F for about 15 minutes
Ingredients:
Lamb, minced 900 gm
Bengal gram (kaala chana), split 240 gm/1 cup
Coriander leaves, chopped 20 gm/ tsp
Flour 25 gm/5 tsp
Garam masala 20 gm/4 tsp
Green chillies, chopped 45 gm/3 tbs
Onions, chopped fine 160 gm/ 2/3 cup
Mace (javitri) powder 10 gm/2 tsp
Mint, chopped 15 gm/1 tbs
Oil for deep frying
Onion paste, browned 45 gm/3 tbs
Red chilli powder 10 gm/2 tsp
Salt to taste
Yogurt, hung 60 gm/ ¼ cup
Egg whites 2
Method:
Mix together yogurt, mint and half cup chopped onions and keep aside. Boil the mince and Bengal gram in a little water till cooked and dry. Grind into a paste without using any water. Mix together salt, browned onion paste, left over chopped onions, green chillies, coriander, garam masala, mace, red chili powder, egg whites and flour and add to the mince. Mix well and roll into tight balls to fit the palm of your hand. Make a deep groove in the ball with the thumb. Stuff with a large pinch of the yogurt, onion and mint mixture and seal. Roll between palms to smoothen surface. Flatten slightly into patty shapes and deep fry.
Ingredients:
5 eggs, hard-boiled and thickly sliced
200 g canned mushrooms
2 pimentos in brine
225 g canned asparagus tips
Few sprigs parsley
2 tbsp gelatin
450 ml hot chicken stock
Dash of vinegar
10 extra mushrooms for garnish
Salt, pepper, pinch of sugar
Method:
* Drain the pimentos, mushrooms and asparagus tips. Slice mushrooms and cut the pimentos in strips. Divide the parsley into sprigs. Soak gelatin in a little cold water and dissolve in the hot stock. Season with salt, pepper, sugar and vinegar.
* Rinse bowl with cold water and cover the bottom with some of the gelatin. Leave to set. Place a layer of egg slices, mushrooms, pimentos, asparagus and parsley in an attractive pattern. Brush with gelatin and leave to set.
* Repeat until all the ingredients and gelatin are used up. Chill until set. Before serving, dip bowl in hot water and invert it onto a serving plate.
* Garnish with parsley and mushrooms.
Ingredients:
4 eggs, separated
35 g butter
50 g flour
250-300 ml milk
100 g cheddar cheese, grated
salt and pepper
¼ tsp cream of tartar
Method:
* Preheat oven to gas mark 5/190º C. Melt the butter and stir in the flour. Gradually add milk and bring to the boil, stirring. Cool slightly; add cheese, seasoning and egg yolks, one by one, beating well.
* Fold in very stiffly beaten egg whites and pour the mixture into a greased soufflé dish or in a round oven proof dish (6 inch). See that the mixture is 1 inch lower than the edge of the dish, so when the soufflé rises, it does not spill over.
* Bake immediately for about 30 minutes, until well risen and brown.
* Serve at once.
* Any delay in serving will cause the soufflé to collapse.
Ingredients:
For the Pithore
Gram flour (besan) 1 1/4 cups / 250 gm
Yogurt (dahi) 2 1/2 cups / 1/2 kg
Ginger-garlic (adrak-lasan)
Paste 2 tbsp / 30 gm
Red chilli powder 1 tsp / 5 gm
Turmeric (haldi) powder 1/2 tsp / 3 gm
Salt to taste
Green coriander (hara dhaniya), chopped a few sprigs
Ginger (adrak), 1″ piece, chopped 1
Green chillies, chopped 2
Water 1 1/2 cups / 250 ml
Oil 3/4 cup / 150 ml
For dry Pithore:
Oil 3 tbsp / 45 ml
Mustard seeds (rai) 1 tsp / 5 gm
Lemon (nimbu), juice 1
For Gravied Pithore:
Oil 1/2 cup / 100 ml
Cloves (laung) 3
Black cardamoms (badi elaichi) 2
Cinammon (dalchini) sticks, small 2
Onions, finely chopped 2
Ginger-garlic paste 4 tsp / 20gm
Red chili powder 1 tsp / 5 gm
Turmeric (haldi) powder 1/2 tsp / 3 gm
Salt to taste
Coriander (dhaniya) powder 2 tbsp / 30 gm
Yogurt (dahi) 1/2 cup / 100 gm
Water 1 cup /200 ml
Method:
* For the pithore, mix together the gram flour,yogurt,ginger-garlic paste,red chili powder, turmeric powder, salt, green coriander, ginger and green chillies. Add water and mix well.
* Heat the oil in a wok (kadhai). Gradually pour the above mixture into the wok (kadhai). Cook till the mixture leaves the sides of the wok (kadhai).
* Spread the mixture uniformly in a greased tray. Let it set for 1-2 hours.
* Cut with a knife into 1″ cubes or diamond shapes.
* For serving dry pithore, heat the oil in a wok (kadhai). Add the mustard seeds; when they crackle, add the pithore pieces. Stir gently for a minute. Remove from the flame and arrange in a dish.
* Sprinkle the juice of a lemon on top, garnish with green coriander and serve as a snack.
* For serving gravies pithore, heat the oil in a work (kadhai). Add the cloves, black cardamoms and cinnamon sticks. Saute over medium heat for a few seconds.
* Add the onions and cook till they are golden brown in color.
* Mix the ginger-garlic paste, red chili powder, turmeric powder, salt and coriander powder with the yogurt. Add this to the wok (kadhai).
* Cook till the oil separates. Add the pithore pieces and the water. Bring to a boil and then simmer for 5 minutes.
* Serve hot.
Ingredients:
175 – 200 g penne macaroni
2-3 tbsp beef or mutton mince
1 tbsp gram lentil
1 kg yogurt
1 tsp garlic paste
1 bunch fresh coriander, chopped
3-4 long green chillies, chopped
Salt to taste
Method:
* Boil lentils till tender but whole. Boil the penne in salted water with a few drops of oil. Strain and keep aside. Whip the yogurt with garlic and salt. Keep aside.
* Cook mince as in the usual Pakistani recipe but with less spices and oil or use any leftover cooked mince. Add whole gram lentils. Cover and leave on low heat for a minute or two. Keep aside.
* In a rectangular oven proof dish layer as follows: pasta, yogurt, mince and lentil mixture mixed slightly with the yogurt. Then sprinkle chillies and coriander over it.
* Serve warm or cold.
Ingredients:
Cauliflower 1 washed, drained and separated into florets
Corn flour 4 tbsp
Eggs 2
White flour 1 tbsp- mixed with chicken stock cube
Black pepper 1 tbsp
White flour 1 tsp
Sugar 1 tsp
Salt to taste
Oil for deep frying
Method:
Mix well all above ingredients except cauliflower and oil in a bowl. Heat oil in a karahi; dip each floret in the egg mixture and deep fry on low heat, drain on absorbent kitchen paper, and sprinkle with a pinch of gram flour. Serve with green chutney.
Ingredients:
1 kg potatoes
4 bunches fresh coriander
50 g long green chillies, chopped
300 g sagu dana/sago
200 g salted peanuts, crushed
Salt to taste
Oil for deep frying
Method:
*Boil, skin and mash potatoes. Mix chopped coriander, chillies and salt. Put sagu dana in a strainer and wash. Pat dry with a towel. Mix sagu dana and peanuts into mashed potatoes. Make small balls, flatten them in your palms and deep fry in hot oil.
*Do not turn until one side is brown and cooked, otherwise the vadaes will split open. When ready on one side, turn and fry other side.
*Serve hot, with tamarind chutney.
Ingredients:
½ kg potatoes
1 tbsp garlic, finely chopped
1 tbsp white cumin seeds
½ tsp turmeric
1-2 tsp oil
25 g fresh coriander, chopped
25 g small green chillies, finely chopped
Oil for deep frying
Salt to taste
Batter:
125 g besan/gram four
1 egg
salt to taste
Method:
* For the batter mix gram flour, beaten egg, salt and enough water for a thin consistency batter.
Boil and skin potatoes. Mash well. Heat oil and turmeric, garlic and cumin seeds.
*Fry for a minute or two. Add mashed potatoes and salt and mix well. Remove from heat, add green chillies and coriander and mix well.
* Shape into small balls about 1 inch in diameter, dip in the batter and deep fry vadae in hot oil until light brown.
* Serve immediately with tamarind chutney or red garlic chutney.
Ingredients:
Bengal gram (chana dal), washed, soaked for 4-5 hours, drained 2 cups / 320 gm
Split black gram (dhuli urad dal), washed, soaked for 4-5 hours, drained ½ cup / 75 gm
Salt 1tsp / 4gm
Black peppercorns (sabut kali mirch), freshly ground 12
Ginger (adrak), grated 1 tbsp / 24 gm
Green chillies, finely chopped 2-3
Asafoetida (hing) a pinch
Cumin (jeera) seeds 1 tbsp / 6 gm
Coriander (dhaniya) seeds 2 tbsp / 12 gm
Green coriander (hara dhaniya), finely chopped a bunch
Ghee for frying
Method:
1.Grind the Bengal gram and black gram separately to a coarse and grainy paste. Now mix the pastes and the remaining ingredients (except ghee). With wet hands, take some paste and make a 3” –large,round cake. Repeat till all the mixture is used up.
2. Heat the ghee in a pan till hot; deep- fry; the cakes, a few at a time. When small bubbles appear on the surface, turn and fry the other side till pale golden. Remove and drain the excess oil on absorbent kitchen paper towels. Keep aside to cool. Then cut each cake into ¼ “ slices. Reheat the ghee and fry the slices till golden and crisp. Sprinkle some chaat masala and serve with pudina chutney.
Ingredients:
Maash lentil 1 cup, washed and soaked in hot water for 3-4 hours
Moong lentil ½ cup washed and soaked in hot water for 3-4 hours
Garlic 3 cloves
Onions 1 small
Ginger 1 tbsp finely chopped
Sonth ½ tbsp powdered
Chaat masala ½ tbsp
Cumin seeds 1 tbsp, roasted and powdered
Thick tamarind juice 1 cup
Black salt or asafetida a pinch
Corn flour 1 tbsp
Soda bicarbonate 1 tsp
Sugar 2 tbsp
Almonds 8 finely sliced
Yogurt 1 kg
Oil for deep frying
Salt to taste
Method:
1. Drain the lentils; combine with garlic and onion and grind fine. Add the soda and beat well. Set aside. In large deep bowl mix the yogurt with milk, salt, sugar and corn flour, whip well and set aside. Cook the tamarind juice with salt, cumin seed and a little chaat masala. Remove from heat and add salt and black salt when the chutney is cool. Divide the tamarind chutney in two small bowls; add 2 tbsp sugar to one.
2. Prepare to fry dahi baras. Keep two large bowls full of warm salted water besides the stove. Add 2 tbsp of whipped yogurt to one bowl. Heat oil in karahi; drop the lentil mixture in hot oil by the dessert spoonful. Lower heat; keep turning the baras to prevent becoming hard in the middle. When golden brown remove to the bowl with water, after two minutes put in the water mixed with yogurt squeeze out the water and remove to a dish.
3. Pour some yogurt in a large shallow dish, place the dahi baras on it, pour more yogurt on top. Sprinkle with chopped almonds, ginger and chaat masala. Serve with tamarind chutney. Corn flour and sugar keep the yogurt from going sour; the baras can be kept in refrigerator and used for several days.
Ingredients:
Chicken mince meat / Keema 1/4 kg
Chili powder 1/2 tsp
Cold milk 2 tbsp
Salt to taste
Cheese filling:
Cheddar cheese, grated 1 cup
Capsicum, finely chopped 1 large
Mint leaves, finely chopped 1 tbsp
Green chillies, finely chopped 5
Chili powder 1/2 tsp
Garlic powder 1 tsp
Salt to taste
Batter:
Egg, beaten 1
Cold milk 2 tbsp
Chili powder 1/4 tsp
Salt to taste
Bread crumbs as required
Oil for deep frying
Method:
* Marinate the chicken mince in chili powder, salt and cold milk for 40 minutes. To prepare the cheese filling, mix all the ingredients and keep it in the refrigerator.
* Beat egg, milk, chili powder and salt in a small bowl and set aside. Apply a little oil to hands and make a small, flat patty from the chicken mince.
* Put a teaspoon of cheese filling in the middle and roll the patty closed over it to make a ball shape. Make all cheese balls like this.
* Then dip them in egg mixture and roll in bread crumbs. Deep fry the mince cheese balls on medium heat till golden brown.
* Serve hot with chili garlic sauce.
Ingredients:
Cottage cheese, cut in squares 500 g
Ginger / garlic, crushed 2 tsp
Green chillies, finely chopped 4-6
Spring onions, finely chopped 4
Chili sauce 3 tbsp
Chili garlic sauce 2 1/2 tbsp
Tomato ketchup 3 tbsp
Soya sauce 3 tbsp
Cornflour 3 tbsp
Water 1 cup
Oil 3 tbsp + oil for deep frying
Salt to taste
Method:
* Mix cornflour with some water to make a thin paste. Heat oil. Dip pieces of cheese in cornflour and deep fry on high heat quickly, till a light golden.
* Remove from oil and set aside. Heat 3 tbsp oil in a saucepan and fry ginger / garlic paste and green chillies in it on medium heat about 4 minutes.
* Add all the sauces and salt and continue to cook for a few minutes more. Add 1/2 cup water and cook till it boils, add spring onions and the remaining cornflour to thicken the sauce.
* Finally add the cottage cheese, stir to coat with gravy.
* Serve as a side dish with chicken and rice.
Ingredients:
375 g cheddar cheese, grated
4 eggs
50 g butter, softened
2 tsp flour
1 tsp prepared mustard
1 ½ tsp baking powder
2 tsp chili powder
½ tsp salt
2 large loaves sliced bread
Method:
1. Mix all the ingredients together except the bread. Put the mixture into a blender and make into a thick paste. Cut out 2 inch diameter, round pieces of bread (two from each slice).
2.Spread some paste on it and set onto a tray and freeze. Do not fry fresh as it will turn out messy. Take out from the freezer 5 minutes before frying.
3. Fry the under side (bread) first in hot oil.
4.Then flip over and lower heat.
5. Serve hot.
Ingredients:
24 spring roll sheets for small samosa
1 large tin corn
½ large green pepper, finely chopped
1 small green chili, finely chopped
100 g cottage or cheddar cheese
Flour and water
Oil to fry
Method:
1. Drain corn, grate cheese, mix with all other ingredients except oil and spring roll sheets. Put a dessert spoonful of cheese and corn mixture on a spring roll sheet. Fold over to make a triangle, and seal with flour paste, made with flour and water.
2. Cover with cling film until ready to fry. Deep fry in hot oil to a light golden brown color. Drain on kitchen paper and serve with tomato sauce.
Note: No salt should be used as cheese has enough salt.
Ingredients:
Cottage cheese 1 packet (1 cup if the cheese is home made)
Fresh coriander 1 bunch (finely chopped)
Green chilies 4 finely chopped
Onions 1 medium size, finely chopped
Almonds 10 coarsely ground
Black peppers 10 coarsely ground
Salt to taste
Samosa sheets 2 dozen
Dalda or your choice of cooking oil 2 cups
Method:
1. Mix almonds and black pepper in the cottage cheese. Add onions, coriander and green chilies to the mixture, and leave for 20-25 minutes.
2. Put teaspoonful of cheese filling onto a strip of samosa sheet, fold into a triangular samosa shape and seal with flour paste. Deep fry on low heat.
Note: mixing 2 tsp of flour with 2 tbsp of water can make flour paste. It works as glue for sealing food items.
Ingredients:
Split green gram (dhuli moong dal), Soaked for 5 hours 1 cup / 190 gm
Cumin (jeera) powder ½ tsp / ¾ gm
Ginger-chili paste 1 tsp / 5gm
Salt to taste
Ghee for frying
Method:
1.Drain and grind the split green gram in a mixer or on a stone slab. Add the remaining ingredients (except ghee) and mix well. Heat 2 tsp ghee in a pan; drop in a ladle full of the green gram batter and spread it evenly with the back of a spoon.
2.Sprinkle some ghee around the sid0es and lift the edges, so that the ghee can slip under. Turn the pancake over, drizzle some more ghee and cook till brown on both sides. Remove and repeat till all the batter is used up. Serve with green chutney or tomato sauce.
Ingredients:
½ kg moong / lentil
250 g spring onions, finely chopped
100 g long green chillies, finely chopped
2 bunches fresh coriander, chopped
4 medium tomatoes, chopped
Oil for deep frying
½ tsp baking powder
1 tsp cumin seed powder
salt to taste
Method:
* Soak moong in enough water to cover and leave overnight. Strain and discard the water.
* Grind the lentils to a paste in a blender with 1 – 2 tbsp water.
* Add all ingredients except tomatoes which should be added just before frying.
* Heat oil in a wok and drop by the spoonful.
* Deep fry until they are reddish brown on medium heat till cooked through.
* Remove from oil onto absorbent paper or a large strainer.
* Serve immediately.
Ingredients:
Chicken 1 cup (boiled and shredded)
Mayonnaise 2 tbsp
Spaghetti boiled ½ cup chopped fine
Salt ½ tsp
Black pepper ½ tsp
Coriander leaves 2 tbsp
Green chilly 2 chopped
Onion chopped 2 tbsp
Fresh bread slices 12
Method:
Combine shredded chicken, boiled spaghetti, mayonnaise, green chillies, onion, chopped coriander, salt, and black pepper in a bowl. Cut the crust from bread slices. Flatten the slices with a rolling pin and spread the filling on each slice and roll tightly. Deep fry until golden brown and crispy.
Ingredients:
450 g almonds
450 g sugar
225 ml water
1 tsp ground cinnamon
125 ml rose water
Oil for greasing
Method:
1. Preheat oven to gas mark 6/200º C. Rub the almonds with a dry cloth. Bring sugar and water to the boil and add the cinnamon. Stir in the almonds and simmer for 20 minutes. Cool for 1 minute then add the rose water.
2. Return to the heat and cook until the sugar is completely dissolved and sticks to the almonds. This will take about 5 minutes. Line 2 baking sheets with greased aluminum foil. Pour the almonds onto the foil and separate them very quickly with two forks.
3. Place the baking trays in the preheated oven for 5 minutes to glaze the almonds. Remove the almonds from the oven and leave to cool.
Note: Should the sugar crust fall of the almonds, bring the sugar to the boil with two tbsp water and repeat the process.
Ingredients:
Chicken mince 1/2 kg
Worcestershire sauce 2 tbsp
Lemon juice 1 1/2 tbsp
Hot chili sauce 3 tbsp
Mustard sauce 1 tsp
White pepper powder 1/2 tsp
Oil for shallow frying
Salt to taste
Batter:
White flour 4 tbsp
Cornflour 3 tbsp
Cold milk 6 tbsp
Egg, beaten 1
Bread crumbs 1/2 pkt
Salt to taste
Method:
1. Mix all the ingredients in a bowl, except cooking oil and marinate the chicken mince for an hour. Shape the mince into square nuggets. Combine all the ingredients of batter in a bowl; add enough water to make a thick batter. Dip all nuggets one by one in the batter and roll in bread crumbs.
2. In a fry pan, heat cooking oil and shallow fry chicken nuggets on low heat, till golden brown and crispy. Fry both sides of the nuggets.
3. Serve hot with chili garlic sauce.
Ingredients:
Potatoes 1 kg, large washed
Corn flour 1 tbsp
Rice flour 2 tbsp
Gram flour (besan) ½ tsp
Salt to taste
Oil as required for deep frying
Method:
1. Boil potatoes for five minutes. Peel and cut into long thin chips. Put the corn flour, rice flour and salt in a thick brown paper bag and shake to mix thoroughly. Then put chips in the bag and shake to coat the chips with the corn flour, rice flour and salt mixture.
2. Heat oil in a large karahi till very hot, add chips, stir and turn the heat down to medium. Stir the chips, remove when golden brown to absorbent kitchen paper and sprinkle with the gram flour.
Ingredients:
Mackerel 1 ½ kg (boned and cut into finger size)
Vinegar 1 tbsp
Juice of lemons 2
Black pepper 1 tsp (ground)
Eggs 2
Bread crumbs (finely crushed and sieved)
Salt to taste
Dalda or your choice of cooking oil 2 cups
Method:
Rinse the fish with salt and garlic water. Then marinate it with lemon juice and vinegar and leave for two hours. In a separate bowl beat eggs and add black pepper and salt. Dip each fish finger in the egg mixture and coat it with breadcrumbs. Heat oil and deep fry on low heat until golden brown. Drain on absorbent paper.
Ingredients:
Gram flour (besan) 4 tbsp
Onions 2 medium, ground
Ginger/ garlic paste 1 tbsp
Red chilies ½ tbsp, powdered
Garam masala 1 tsp, powdered
Fenugreek 6 seeds
Ajwain ½ tsp
Baking soda pinch
Yogurt 1 cup
Lemons 2
Green chillies 4
Fresh coriander 1 bunch
Salt to taste
Oil 1 cup
Method:
1.Beat yogurt, add gram flour, ajwain, ½ tsp garam masala, pinch baking soda, salt and juice of 2 lemons and mix well. Add one tbsp of oil, put on low heat and stir till lightly cooked. Grease a tray and spread out the gram flour mixture on it. Cut into squares when cool.
2.Heat oil in a large pan, add fenugreek, heat for a minute then add onions and other spices and stir for a few minutes. Pour 2 –2 ½ glasses of water, lower heat and let it cook. In another pan heat oil for deep frying and fry the gram flour khandoiyan till golden brown and transfer to the pan with the curry, sprinkle chopped greens and leave on low heat till the oil rises to the surface.
Ingredients:
125 g besan/gram flour
100 g buttermilk or yogurt
1 tsp slat
½ tsp baking soda
½ tsp cumin seeds
3 long green chillies, chopped
12-15 fresh mint leaves, chopped
¼ bunch fresh coriander leaves, chopped
½ tsp mustard seeds
1-2 stalks curry patta
1 tbsp oil
Method:
1. Blend the gram flour with buttermilk or yogurt, salt and baking soda. Add the cumin seeds, green chillies, mint and coriander leaves. Put in a blender and grind to a smooth paste. Pour into a heavy-based pan and cook on medium heat stirring constantly. Cook until the moisture evaporates and the mixture is thick and a distinct aroma of cooked gram flour emanates.
2. Remove dough to a flat surface. Using a rolling pin roll into a ¼ inch thick rectangle. Beginning at the narrow end roll as for jellyroll and place seam side down.
3. When serving, cut into ¼ inch slices and place on a platter. Heat oil and fry mustard seeds then add curry patta and fry. Spoon this evenly onto the khamni pieces and serve.
4. Khamni can be made the day before, covered with foil and kept in the refrigerator.
Ingredients:
250 g besan / gram flour
3 cups water
3 long dried red chillies, crushed
1 tbsp coriander powder
1 tbsp cumin seed powder
1 medium onion, chopped
4 green chillies, chopped
1 kg yogurt
1 tsp mustard seeds
½ and ¼ tsp turmeric
Few stalks curry patta
½ large bunch coriander leaves
1 tbsp mint leaves
4 tbsp oil
2 tsp chili powder
Salt to taste
Method:
1. Mix water with 1 tbsp oil, half the coriander and cumin seed powder, ¼ tsp turmeric, crushed chili and salt. Cook till it boils then remove from heat. Add gram flour and mix well into a paste.
2. Make sure that flour is mixed thoroughly and no lumps remain. Then grease a flat dish and spread the paste on it. Level and cut into 1 inch square pieces.
3. Heat the remaining oil in a wide bottom pan. Add mustard seeds, curry patta, and onions immediately, taking care that mustard seeds do not burn. Fry onions till golden brown.
4. Add yogurt which has been whipped with one cup of water. Put on slow fire, stirring all the time. Add chili powder, the remaining coriander and cumin seed powder, ½ tsp turmeric and salt.
5. When it comes to a boil, put in dhokli pieces or squares.Cook on slow fire till dhokli absorbs curry.Serve warm. Garnish with green chillies, coriander and mint leaves.
Ingredients:
250 g besan / gram flour
3 cups water
3 long dried red chillies, crushed
1 tbsp coriander powder
1 tbsp cumin seed powder
1 medium onion, chopped
4 green chillies, chopped
1 kg yogurt
1 tsp mustard seeds
½ and ¼ tsp turmeric
few stalks curry patta
½ large bunch coriander leaves
1 tbsp mint leaves
4 tbsp oil
2 tsp chili powder
slat to taste
Method:
1.Mix water with 1 tbsp oil, half the coriander and cumin seed powder, ¼ tsp turmeric, crushed chili and salt. Cook till it boils then remove from heat. Add gram flour and mix well into a paste. Make sure that flour is mixed thoroughly and no lumps remain. Then grease a flat dish and spread the paste on it. Level and cut into 1 inch square pieces.
2.Heat the remaining oil in a wide bottom pan. Add mustard seeds, curry patta, and onions immediately, taking care that mustard seeds do not burn. Fry onions till golden brown. Add yogurt which has been whipped with one cup of water.
3.Put on slow fire, stirring all the time. Add chili powder, the remaining coriander and cumin seed powder, ½ tsp turmeric and salt. When it comes to a boil, put in dhokli pieces or squares.
4.Cook on slow fire till dhokli absorbs curry.
5. Serve warm. Garnish with green chillies, coriander and mint leaves.
Ingredients:
Refined flour (maida) 1 cup / 100 gm
Semolina (suji) 1 tbsp / 10 gm
Salt ½ tbsp
Baking powder a pinch
Vegetable oil ¾ cup / 150 ml\
Vegetable oil for frying
To serve
Potatoes, boiled, cubed ½ cup
Chickpeas (kabuli chana), boiled ½ cup
Tamarind chutney ¾ cup / 150 gm
Mint chutney 4 tbsp / 60 gm
Yogurt (dahi), beaten 1 cup / 180 gm
Chaat masala to taste
Method:
1.Sift the refined flour, semolina, salt, and baking powder together. Add hot oil and mix
Well. Knead with enough water to make a smooth dough. Divide the dough equally into tiny balls. Roll each out into a very thin disc, 1½ “in diameter. Perforate each with a fork so that it doesn’t puff out while frying. Keep aside for 30 minutes, uncovered.
2.Heat the oil in a wok (kadhai); deep-fry the discs on a medium flame till crisp and golden. Remove with a slotted spoon and drain the excess oil on absorbent kitchen paper towels. To serve, arrange the fried discs (papri) on a plate; spread the potatoes, chickpeas, tamarind and mint chutneys, yogurt and chaat masala to taste.
Ingredients:
3 cups all-purpose flour
2 tbsp ghee (clarified butter)
Salt to taste
5 large potatoes, boiled, peeled and mashed roughly
1 tsp cumin seeds
1 tsp coriander powder
1 tsp raw mango powder (aamchoor)
1/2 tsp red chili powder
1/2 tsp garam masala
Salt to taste
Vegetable/ canola/sunflower cooking oil for deep frying
Method:
1. Mix the flour with the ghee and salt to taste. Add a little water at a time to it, to make a firm, smooth dough. Keep aside. In a pan, heat 2 tbsp of oil and add the cumin seeds to it.
2. When they stop spluttering, add the coriander, turmeric, red chili, raw mango and garam masala powders. Fry for just a few seconds.
3. Add the potato to this spice mixture and mix well. Season with salt. Simmer and cook for 7-10 minutes. Keep aside.
4. Divide the dough you made earlier in to golf ball-sized portions. On a lightly floured surface, roll each ball out into a circle roughly 7-8″ in diameter. Cut each circle into 2 with a sharp knife.
5. Take one semi-circle and lightly wet its straight edge with water. Fold it into a cone, joining this wet edge and pressing gently to seal well. Fill this cone 3/4 full with the potato filling made earlier.
Note: You can put any semi-dry filling you desire into Samosas – minced meat, spinach, etc.
Lightly wet the open edges of the cone and press together to seal well. Use all the dough up in a similar manner.
6. Deep fry the Samosas till golden. Drain on paper towels.
7. Serve hot with Tamarind Chutney and Mint-Coriander Chutney.
Ingredients:
Fried green gram lentil (moong dal) 1 packet
Fresh mint leaves 1 bunch (Separated and finely chopped)
Fresh coriander 1 bunch finely chopped
Green chilies 4 finely chopped
Onions 1 medium size, finely chopped
Lemons 2
Samosa pastry sheets 2 dozen
Flour 2 tsp
Dalda or your choice of cooking oil for deep-frying
Method:
1. Mix all the dry ingredients in the lentils. Now squeeze lemon juice on it. Leave for 10 minutes. In the meantime, prepare the paste to seal the samosas. Take two teaspoons of flour and add just enough water to make a smooth paste.
2. Now take a sheet of samosa pastry. Hold it from one corner and fold it in a triangular shape. Give it another fold and fill in the stuffing. Repeat once, using the same fold. Now only a thin horizontal strip will be left. Put some flour paste on it and bring it down to the stuffed side. Press firmly. Repeat with the remaining. Deep fry on low heat.
Ingredients:
100 g sevaiyan / vermicelli, fried slightly
4-5 spring onions, chopped
3 tomatoes, chopped
¼ bunch coriander, chopped
3 green chillies, chopped and 2 whole
1-2 tsp cumin seeds, roasted and powdered
6 eggs
3 tomatoes, skinned and chopped
¼ – ½ tsp turmeric
100 g peanuts, roasted
½ tsp chili powder (optional)
6 stalks curry patta
salt
Method:
1. Make khagina (scrambled eggs). Beat eggs. Fry chopped spring onions, tomatoes, green chillies, coriander with salt in a little oil. Add beaten eggs, scramble all together and set aside.
2. In a separate pan, heat oil, add turmeric, chili powder, curry patta and the fried vermicelli, khagina, long green chillies and cumin seeds. Mix tomatoes and peanuts, add to the pan, sprinkle a little water and leave on low heat for a few minutes.
3. Sevaiyan should not be soggy.
4. Serve warm.
Ingredients:
Mince meat ½ kg
Onions 2 medium size, chop as for omelet
Coriander leaves 1 bunch (chopped fine)
Green chilies 3 chopped fine
Garlic and ginger 1 tbsp each
Black pepper ½ tsp
Red chili powder 1 tsp
Salt to taste
Juice of lemons 2
Dalda or your choice of cooking oil 1 tbsp
Whole wheat flour (atta) 1 kg
Oregano seeds (ajwain) ¼ tsp
Salt 1 pinch
Baking soda ½ tsp
Dalda or your choice of cooking oil for deep frying
Methods:
1. Put flour in a bowl and mix in salt, baking soda and oregano. Then bind the mixture into soft pliable dough. Knead well for 8-10 minutes. Cover with a damp cloth and leave aside for 15 minutes. Heat 1 tbsp oil in a saucepan; add mincemeat along with ginger, garlic, black pepper and red chilies. Cook until all the water from the meat has evaporated.
2. When it becomes dry then stir a little and add onions, fresh coriander, green chilies and lemon juice. Remove from heat and mix well. Leave to cool. Heat the oil in a deep frying pan. Divide the dough into small portions. Wet hands a little and place a little ball of dough in the palm of your hand and spread it to a diameter of 3 inches.
3. Place about 2 tsp of mincemeat mixture in the center of the dough and carefully fold up the edges to completely cover up the filling. Press the edges together to seal. Again wet your fingers a little and spread the dough on your palm. Deep-fry it on medium heat, on both the sides. When it begins to turn golden remove from heat. Drain on a sieve or absorbent paper, serve hot.
Ingredients:
Potatoes ½ kg (boil, remove skin and mash)
Onion 1 chop very fine
Coriander leaves 1 bunch
Green chilies 4 (chop very fine)
Red chili powder ½ tsp
Black pepper ½ tsp
Cumin powder ½ tsp
Juice of lemons 4
Salt to taste
Whole wheat flour ½ kg
Soda bicarbonate ½ kg
Caraway (ajwain) ¼ tsp
Jaggery 1 small piece, add 3 tsp water and make syrup
Dalda or your choice of cooking oil 4 cups
Methods:
Dough: Put whole-wheat flour in a bowl.Then add jaggery syrup, caraway, soda and salt to it. Bind the mixture into soft dough, using a little more water. This will make the dough soft. Leave aside.
Filling: Mix all the spices and lemon juice in the mashed potatoes. Heat the oil in a wok or deep frying pan. Divide the dough into small portions. Wet your hands a little and place a small portion (ball) in the palm of your hand and spread it to a diameter of 2-3 inches. Place about 1 ½ tsp of potato mixture in the center of the dough and carefully fold up the edges and completely cover up the filling. Press the edges together to seal. Again wet your hand a little and spread the dough on your palm. Deep-fry it on medium heat. When it turns a little golden, remove from the heat. Drain on a sieve or paper towel. Serve hot.
Ingredients:
Whole wheat flour (atta) 5 cups / 500 gm
Salt to taste
Vegetable oil 2 tbsp / 30 ml
For the stuffing:
Whole black gram (urad dal), Soaked overnight, drained 1 cup / 150 gm
Asafoetida (hing) a pinch
Fennel (moti saunf), pounded 1 tbsp / 6 gm
Coriander (dhaniya) seeds, crushed 4 tsp / 8 gm
Red chili powder 1 tsp / 2 gm
Vegetable oil for frying
Method:
1. Sift the flour and salt. Mix in the oil and knead with enough water to make a smooth dough. For the stuffing, remove the skin of the black gram by rubbing between your palms. Grind the black gram with all the spices to a coarse, sticky paste. Divide the flour dough equally into 20 balls. Flatten each ball, grease the top surface and add 1 tbsp paste.
2. Bring the edges together to seal the filling. Make a ball and roll each out to a 3” disc. Repeat with the other balls. Heat the oil in a wok (kadhai); deep-fry the discs, on low heat, till golden on both sides. Remove and drain. Before serving, fry the puffs again till crisp. Serve hot with aloo ki khatti tarkari.
Ingredients:
Refined flour (maida) 2cups / 200gm
Salt to taste
Bicarbonate of soda a pinch
Ghee 1 tbsp / 15 gm
For the filling:
Split black gram (dhuli urad dal), washed, soaked for 2 hours, drained 1 cup / 150 gm
Cumin (Jeera) seeds 1 tsp / 2 gm
Asafoetida (hing) a pinch
Coriander (dhaniya) Powder 2 tsp / 3 gm
Red chili powder ½ tsp / 1 gm
Salt 1 tsp / 4 gm
Vegetable oil for frying
Method:
1. Sift the flour, salt, and bicarbonate of soda. Rub in the ghee and knead with enough water to make a hard dough. Keep aside for 30 minutes. For the filling, grind all the ingredients together coarsely on a stone slab or in a mixer. Sauté the filling in 1 tbsp ghee till golden. Keep aside to cool. Divide the flour dough into 16 balls.
2. Shape each ball into a small cup; fill 1 tbsp filling into the hollow, pinch together to seal and pat into rounds. Heat the oil in a wok (kadhai); deep-fry the rounds, a few at a time, on low heat till they puff up and become crisp and golden. Remove and drain the excess oil on absorbent kitchen paper towels. Serve hot with aloo Ki khatti tarkari.
Ingredients:
Capsicum 1
chicken 1 cup shredded
Red beans 1 cup
Chopped Onion, tomato and cucumber 1 cup
Black pepper ¼ tbsp
Bread 1 slice cut in square
Mayonnaise 4 tbsp
Method:
Boil chicken and shred it. Boil beans. Cut bread slices in square pieces and fry. Put mayonnaise on capsicum. Spread chicken pieces, boiled beans chopped onion, tomato on the bread. Add black pepper to the chicken. Spread mayonnaise on the bread then put it on capsicum and roll it slowly and hold together with toothpick. Serve with chilli garlic sauce.
Ingredients:
2 Large Potatoes
Basan (Gram Flour)
Zera (Cumin seed)
saltClick to find more about salt and chilly powder
oil for frying
cut like French fries
35 table spoons
1/2 tea spoon
to taste
23 cup
Preparation:
Cut potatoes in long and square shape then wash and drain all water. Put Gram flour, salt and chilly powder and zera in potatoes and mix with hands you can add one or two table spoon of water. Mix and wait for 10-15 minutes warm oil for frying in a pan and before frying again mix so that all paste is equally pasted on potatoes chips. Deep fry and serve with Rice, Fish, Tea
Ingredients
1 large potato, peeled
1 carrot, peeled
1 onion
1 zucchini
30 grm. butter
half teaspoon curry powder
salt, pepper and lemon juice to taste
chili (optional)
2 tbs. plain flour
1 egg, beaten
half cup vegetable oil
Salsa Dipping Sauce:
1 tomato, chopped
1 spring onion, sliced
1 cup plain yogurt
2 tablespoons lemon juice
1 tbs. finely chopped parsley
Instructions
1. Coarsely grate each of the vegetables
separately. Mix potato, carrot and onion together.
Reserve the zucchini.
2. Heat butter in pan. Gently cook the curry powder
for 1 minute. Add grated potato, carrot and onion.
Cook for 5 minutes, until the mixture has thickened.
Meanwhile also add salt, pepper, lemon juice and
chili (optional).
3. Transfer to a bowl. Add grated zucchini and
flour. Mix well. Stir in egg until well combined.
4. Heat oil in frying pan. Drop level tablespoonfuls
of mixture into pan. Cook on both sides until crisp.
Drain on absorbent paper.
Serve with Salsa Dipping Sauce.
5.To prepare Salsa Dipping Sauce:
Place all ingredients in a food processor or
blender.Process until smooth.
Ingredients
700 gm Potato
4 tbs. cooking oil
½ tsp. salt or according to taste
¼ tsp. garam masala
½ tsp. cumin seeds (Zeera) powder
½ tsp. coriander (Dhaniya) powder
½ tsp. chili (Lal Mirch) powder (to taste)
Instructions
Boil the potatoes with skins till soft. Cool.Peel and dice into 1 inch cubes.
In a non-stick pan heat the oil on medium heat. Add the potatoes and fry lightly stirring occasionally till golden brown. Add all spices and stir till potatoes are evenly coated.
Remove. Serve hot or cold.
Ingredients
½ Kg minced beef
½ tsp. salt (to taste)
¼ tsp. turmeric (Haldi) powder
¼ tsp. chili (Lal Mirch) powder
3-4 green chilies chopped
2 onion coarsely sliced
1 cup fresh coriander (Dhaniya) leaves
Instructions
Put the meat in a pot on medium-low heat and dry the water already present in it stirring constantly to prevent burning along with salt,pepper and haldi.
When water dries add green chili, onion and dhaniya and dry water on high heat and remove.
Take the ready-made samosa strips available in market and use this filling. Seal the edges of samosa using a mixture of some flour dissolved in a little water and cooked into a thick paste.
Ingredients
1 cup besan flour
1 cup water
1 small onion – chopped
½ tsp. salt
¼ tsp. cumin seeds (Zeera)
2-3 green chilies
2 tsp. crushed red chilies
1 small potato finely chopped
½ cup finely chopped spinach
1 pinch soda
½ tsp. whole coriander (Dhaniya) seeds
1 cup oil for frying
Instructions
Mix together the basen with the water and form a thick paste.Add the salt and chili powder and mix well.
Add all other ingredients and mix. Heat the oil for deep frying.Using a teaspoon drop spoonful of paste in the oil to forms balls.Fry till golden brown.
Serve with mint chutney,garlic chutney,tomato ketchup or garlic sauce.
Ingredients
1 cup besan flour
1 cup water
½ tsp. salt
¼ tsp. chili (Lal Mirch) powder
Oil for deep-frying
Any vegetable preferred for pakora example potato, eggplant (brinjals), Spinach leaves, beans and cauliflowers
Instructions
Mix together the basen with the water and form thick paste. Add the salt and chili powder. and mix well.
Any vegetable can be used to make pakora.
Potato: peel the potato and slice finely. Dip in basen mixture to coat evenly on all sides and deep fry.
Brinjals: Wash and slice thinly. Coat on all sides with basen mixture and deep fry.
Spinach Leaves. Take each leaf. Wash and dry. Coat well with basen mixture and deep fry
Ingredients
250 gm very finely minced mutton or beef
½ tsp. salt or according to taste
½ tsp. crushed whole dried red chilies
4-5 black pepper (Kali Mirch)
1-2 green chilies chopped
1 tsp. crushed coriander (Dhaniya) seeds
¼ tsp. cumin seeds (Zeera)
1 small onion finely chopped
2 tbs. basen OR 1 slice of bread OR 1 egg
Oil for deep-frying
Instructions
In the mincemeat add all the spices and mix well.Add any one of the following to the meat mixture.Basin flour OR bread Or egg.
Mix well.Heat the oil for deep-frying.Make small balls of this mincemeat mixture and deep fry
Till golden brown.
Serve with ketchup or mint chutney
Ingredients
4 cups water
2 tsp. green tea
¼ tsp. soda bicarbonate
¼ tsp. salt
1 cup milk
2 tsp sugar
¼ tsp. green cardamom (Chhoti Ilaichi) powder
½ tsp chopped pistachio
Instructions
Boil water with the green tea till half and add two more cups of water till half again. Add soda bicarbonate and salt. Sugar and Milk as per taste.
Ingredients
2 cups of whole moong dal soaked overnight
1 tsp. salt (to taste)
1 tsp. whole black pepper (Kali Mirch)
1 tsp. cumin seeds (Zeera)
3-4 whole dried red chilies
1 tbs. coriander (Dhaniya) seeds
3 tbs. besan flour
Instructions
Rub the dal in between palms to remove skin. Add all ingredients and grind into paste-like form.
Form flat discs and fry on medium heat in shallow oil till light brown.
Remove and cool.
Cut into broad slices and deep fry until crispy and a darker shade of brown.
Serve with Mint Chutney.
Ingredients
250 gm black chana soaked overnight
1 tsp. whole cumin seeds (Zeera)
3-4 whole dried red chilies
1 tsp. salt or according to taste
5-6 curry leaves
2 tbs. cooking oil
Chat masala according to taste
1 tbs. tamarind (Imli) concentrate
Fresh coriander (Dhaniya) leaves and green chilies chopped for garnish
Instructions
Soak the chickpeas preferably over night and boil in water till slightly tender. Drain and remove from heat.
In a frying pan heat the oil and add the zeera, whole red chilies, curry leaves and fry till the zeera and chilies turn light brown. Remove the pan from heat and crush the zeera and chilies lightly with the back of a spoon.
Return to heat. Add the pre-boiled chana and mix well. Add the salt, imli and chat masala. Mix well. Stir for a few minutes and remove from heat.
Garnish with chopped fresh green dhaniya leaves and green chilies.
Ingredients
½ kg boneless beef cut into small pieces
½ tsp. salt (according to taste)
1 cup pre-soaked dal Chana
12-15 whole dried red chilies
15 whole black pepper(Kali Mirch)
8 cloves (Laung)
1 black cardamom (Bari Ilaichi)
½ tsp. cumin seeds (Zeera)
1 stick of cinnamon (Dalchini)
4-6 green chilies
½ a bunch (or ½ cup chopped) coriander (Dhaniya) leaves
1 egg
1 medium sized onion coarsely chopped
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
Instructions
In a pot put with meat, salt, red chilies, chopped onion, Black Peppercorn. (Kali Mirch), cloves, Black Cardamom (Bari Ilaichi), Cumin Seeds (Zeera), cinnamon, Ginger (Adrak) and 3-4 glasses of water and leave to tenderize on low-medium flame.
Meanwhile boil the dal separately until soft.
When the meat has softened and water is dried completely add the dal and mix together.
Remove from heat and let cool.
Grind and add green chilies, egg, and fresh Coriander (Dhaniya) leaves. Form into kababs (12 to 16) and fry. (deep or shallow as desired)
If you want to store them then arrange the formed kababs on a plate or tray without overlapping and put in a freezer for an hour.
Then remove and put in any bag or box in which you want to store. Freeze until needed.
Serve with Raita or Mint (Podina) chutney and onion rings with paratha or chapati.
Serving: 4 to 5 persons
Ingredients
Gole Guppay:
1 cup white flour (maida)
1/2 cup suji (semolina)
The dip:
Red chili (Lal Mirch) powder to taste.
1/2 bunch fresh mint (Podina) leaves
1 heaped tsp. cumin seeds (Zeera)
Salt to taste
1 pinch black salt (Kala Namak)
2 glass Water
2-3 green chilies
1/2″ piece fresh ginger (Adrak) or 1/4 tsp grinded.
1 tbs. tamarind (Imli) paste
1/2 tsp. carom seeds (Ajwain)
Instructions
Mix the white flour and suji and kneed
into a hard dough. Flatten into a VERY
thing sheet and cut into 2″ diameter
circles with a cookie cutter.
Deep fry until golden.
Grind all the ingredients for the dip
together and strain. Keep the liquid
that strains through.
You can either have this dish plain or
you can boil some chickpeas and
potatoes and stuff them into the
Gole Guppay. There are several other
variations as well. You can add
Imli chutney and yogurt as well.
Ingredients
Although any preferred fruits can be used. This chaat is ideally made with the following fruits.
The following quantity is for serving 4 persons.
1 banana
1 apple
1 pear
2 guavas
1 peach
1 tangerine or orange
Handful of grapes
1 pomegranate(optional)
3-4 tbs. sugar
pinch of salt
1 tsp ground cumin seeds (Zeera)
1/4 tsp ground black pepper (Kali Mirch)
few drops of lemon juice or orange juice
Instructions
Cut up all the fruit and put in a bowl. Add the sugar,cumin,lemon/orange juice,salt,zeera and black pepper.Mix well. Any type of fruit that is available in the season can be used.
Ingredients
2 cups dal Maash dhuli (white) or Moong (dhuli) presoaked for 4-5 hours
Pinch of baking soda
½ tsp salt
pinch of asafetida (Heeng)
1 tsp. ginger (Adrak) paste
Instructions
Grind the presoaks dal into a paste and add rest of the spices.
Mix well and leave for 30 minutes.
Then in a frying pan add 1 tbs. of oil and with the help of a spoon drop into the pan flat rounded patties and shallow
fry till light brown.
DO NOT TURN OVER TO FRY OTHER SIDE.
Meanwhile heat oil for deep frying and then deep fry.
When golden brown remove and cool.
When serving, soak in a bowl of water and when a little soft squeeze out the water between palms and add to prepared yogurt.
YOGURT: Beat the yogurt adding a little water to a paste.
Add salt, red chili powder and 1/2 tsp zeera powder. 1 tsp corn flour and 1 tsp sugar
Garnish with sweet Imli Chutney and Chat Masala.
Ingredients
2-3 medium size potatoes boiled
1 tsp. salt or according to taste
½ tsp. ground black pepper (Kali Mirch)
Breadcrumbs for coating
1 egg beaten
Oil for deep-frying
Assortment of fillings
Instructions
Boil the potatoes and remove their skins.Allow to cool and then mash to paste.Add the salt and pepper and mix well. Take a small amount of this mixture in the hand and flatten to a disc shape. Add the filling in the middle and cover on all sides to form a kabab like shape. Dip in beaten egg and then roll in breadcrumbs to coat well all over.Deep fry till golden brown. Serve with ketchup or chutney.
Fillings:
1. Grated Cheddar or Mozzarella Cheese
2. Pre cooked keema (mincemeat)
3. Grated carrots, cabbage, capsicum , peas mixture.
4. Any other preferred filling that you like.
Ingredients
1 Can Goya Garbanzo Beans (chick peas)
1½ Lemons
1/4 tsp chili (Lal Mirch) powder
1/2 tsp Chaat Masala
1/2 Tomato
1/2 Green Chili
1/4 Medium Onion
1 tbs. fresh coriander (Dhaniya) leaves
Salt to taste
Instructions
Rinse the garbanzo beans.
Dice the tomato
Dice the onion
Dice the green chili
Mix everything into a bowl and add
the lemon juice, everything else.
Mix and serve.
Ingredients
2 cup chana
¼ tsp. soda
1 large potato
2-3 green chilies-chopped
1/8 tsp. turmeric (Haldi) powder
½ tsp cumin seed (Zeera)
¼ tsp. garam masala
½ tsp salt (according to taste)
1 medium onion-chopped
½ tsp. chili (Lal Mirch) powder
¼ cup fresh coriander (Dhaniya) leaves
2 tbs. (Imli) paste
¼ tsp ginger (Adrak) paste
2 tomatoes-chopped
Instructions
Boil Chana with soda, chili powder,haldi,ginger and zeera till soft.
Boil potato, peel and cut into small pieces.
Mix everything into a bowl,add imli paste and serve.
Garnish with dhaniya,green chilies and garam masala.
Ingredients
2 15 Oz. Cans of Chick peas
1 Large Potato
2 tbs. fresh coriander (Dhaniya) leaves
1 green chilies
2 tbs. Chaat Masala
3 tbs. tamarind (Imli) Chutney
1/4 Medium Onion
1 Medium Tomato
Salt to taste
Instructions
Boil the potato until it’s soft.
Skin and cube.
Drain and wash the Chick Peas.
Dice the onion, tomato, green chilies and dhaniya leaves.
Add everything to a large bowl and mix thoroughly.You may want to add more chat masala/ imli chutney depending upon your taste
Ingredients
250 gms. potatoes
½ cup of diced tomato
2-3 onions sliced (rough form)
1 cup of boondi (see note) or besan pakoray
1 cup of pre-boiled chick peas
1-2 green chilies – chopped.
1/2 cup of chopped fresh coriander (Dhaniya) leaves.
Papri (chips made of dough)
cornflakes
Salt according to taste
2 cup plain rice pops crispy (murmuray)
1-2 cup Sweet Imli chutney
1 kg. Yogurt whipped
Chaat masala as required.
Instructions
Boil potatoes till soft, peel and dice.
In a bowl combine the potato, tomato, sliced onion, fresh dhaniya, green chilies, and boondi and chick peas.
Keep the chutney and yogurt in separate bowls to be added according to taste.
In another bowl combine the papri and rice crispy You can also add a handful of plain corn flakes to make it crunchier.
To serve, in a plate add the vegetable mixture. Top it with the dry ingredients mixture. Add yogurt, chutney, salt and chat masala according to taste.
NOTE: - to make the boondi mix about 3-4 table spoons of besan powder with water to make a paste which is neither too fluid nor too viscous. Add a dash of baking powder and keep aside for 10-15 minutes. Then heat oil for deep frying and when hot take a teaspoon and drop blobs of the besan mixture to form little balls. Remove as soon as they turn golden brown and put into a bowl of water. In a couple of minutes they will become soft. Remove from the water and squeeze out the excess water with your hand.
Ingredients
- 3 boiled potatoes
- 5 french beans
- 1/2 cup boiled green peas
- 1 carrot
- 10 cauliflowerettes
- 1 capsicum
- 1 big onion
- 1″ piece ginger
- 1 tsp chilli powder
- salt to taste
- oil for deep frying
FOR FILLING
- 10 whole fried cashewnuts
- 1tbsp chopped walnuts
- 1/2 tsp raisins
- 12 small cubes paneer
TO COAT
- 3tbsp plain flour
- 1tbsp corn flour
- 4tbsps breadcrumbs
TO GARNISH
- A few lettuce leaves
- Sliced onions
- Sliced cucumber
- Sliced tomatoes
- Par boiled beetroot slices(optional).
Methods:
1. Mash the potatoes coarsely. Cut the french beans, capsicums, carrots and cauliflower into small pieces.
2. Heat the oil in a pan vessel. When really hot, add the vegetables and cook for four to five minutes. Add the chilli powder, green chillies, ginger and salt. Remove and cool. Prepare filling by mixing chopped nuts, raisins and paneer cubes. Shape the prepared vegetables in the form of a cone. Make it hollow and place the filling in the center and seal well.
Mix the flours well in a cup of water. Dip the cones in this paste and roll into breadcrumbs. Just before serving deep fry in oil. Place on a bed of lettuce leaves and decorate with the sliced onions, tomatoes and cucumber. Serve hot with tomato ketchup or chilli sauce.
Ingredients
- 300 g. broccoli
- 300 g. cauliflower
- 1 small yellow pepper
- 1 small red pepper
- 1 small green pepper
For Dressing:
- 5 tbsp. tahini
- 6 tbsp. lemon juice
- 5 tbsp. water
- 2 garlic clove, crushed
- salt and pepper
- sesame seeds for garnishing
Methods:
1. Prepare broccoli and cauliflower. Remove any of the coarse stalk and break into florets. Wash and blanch in boiling water for 3-5 minutes or until tender but crisp. Drain and refresh under cold running water.
2. Halve the peppers, remove seeds and slice thinly. Place peppers, broccoli and cauliflower in a salad bowl.
Prepare the dressing, put tahini, garlic, lemon juice, water and salt and pepper in a small bowl. Whisk until well blended. Pour dressing over the salad and toss lightly. Sprinkle with sesame seeds and chill for several hours before serving.
Ingredient
- 1\3 cup plain yogurt:1/3cup
- 2 tbsp. Chicken tandoori masala
- 4 boneless chicken thigh
- 4 Shami rotti:
Filling.
- 1 Cucumber chopped
- 1medium tomato, peeled
- 2 tbsp. Plain yogurt
- 2 tbsp. Chopped mint
Methods:
1. Combine yogurt, Tandoori masala and salt in a medium bowl. Coat the chicken pieces liberally with the yogurt marinate. Cover and leave to manatee at room temperature for about 5 hours or over night in the refrigerator. Place the chicken in a preheated oven ( 170C, 375F). Roast for 15 minutes, bast the chicken with ghee or oil frequently and tuning once.
Alternatively, place chicken on a cold lightly oiled grill tray, cook under high heat for 3 minutes on each side or until cooked through. Cool chicken, slice thinly.
To make filling:
Combine cucumber, tomato, yogurt and mint in a medium bowl. Cut smallest shami rotti (Lebanese bread) in half, fill it with chicken & filling. Serve immediately.
Ingredients
- 2 cup flour
- 3/4 cup water
- 1/4 tsp soda bicarbonate
- 2 tblsp liquid milk
Filling
- 2 cup mashed potato
- 1/2 cup chopped onion
- 1 tsp crushed garlic
- 1 tblsp chopped corainder
- 1/2 tsp chopped green chilli
- 2 tblsp oil
- 1/2 tsp whole cumin
- oil for fry
- Salt to taste
Methods:
1. Combine flour with bicarbonate, salt, water and milk, knead until smooth and homogeneous dough.
2. divide dough into walnuts size balls , arrange in tray.
3. Fry onion and garlic in oil, add green chilly, parsley,
potato,cumin,and salt, stir over low heat for 10 minutes .
4. Fill dough with filling , shape and fry in oil, serve hot.
Ingredients
1 Chicken full or cut in 4 pcs
Curd 1 cup
ginger,garlic paste 1 tsp
worchestor sauce 2 tbs
salt 1 tsp or as per taste
red chilly powder 1 tsp or as per taste
black pepper 1/2 tsp
lemon juice 3 tbsp (optional)
Methods:
First wash and punch the chicken well with the help of puncher or a fork or else make cuts on the chicken with the help of a knife. Mix all the ingredients and apply on the chicken and marinate for about 4 hrs in the fridge.
Now put the chicken in a steamer or put a big strainer upside down over boiling water in a pan and put the chicken over it.Cover it and let the chicken cook in
steam for about 15-20 min or till done.Remove the Lid your simple yet delicious Steam Roast will be ready to eat.
Ingredients
-1/2 kg Fish (without kanatas)
-4-5 pieces Garlic
-1 small piece of Ginger
-1-1/2 kg Curd
-1/2 tsp black pepper
-1 piece daar cheeni
-Salt to taste
-2 tbsp White Zeera,
-1/2 tbsp ajwain
Methods:
1. Wash fish , rub salt and Ajwain (freely) in it and leave it for 1 hour.
2. Wash again and leave in fridge for an hour.
3. Add all ingredients, like Garlic, ginger,zeera, salt,daarcheeni,ajwain, black pepper and grind together.
4. Add curd in the above ingredients and grind it again.
5. Rub this mixture in fish and keep it in fridge for 2 hours.
6. Then put in an open mouth pan and without oil keep on low heat until it becomes tender.
Note: Do not use a spoon to turn the fish, just give a shake to the pan.
Ingredients
- 4 large potatoes
- Oil for frying
- 3 tbsp. corn flour
- 1 large onion, peeled and finely chopped
- 1 tsp. garlic paste
- 1tsp. ginger paste
- 1 tsp. cumin (zeera)
- 1\2 tsp. mustard seeds
- 1 1\2 tsp. garam masala
- 1 tsp. chilli powder
- 1 tsp salt or according to taste
- 4 tbsp. lemon juice
- 1\4 cup fresh coriander leaves, chopped
Methods:
1. Wash and pat dry potatoes, and cut into 1\2 inch thick wedges. Boil in salted water or sprinkle salt and microwave, until almost tender, but still retain their shape. Drain and keep aside to cool. Toss the wedges in corn flour.
2. Heat oil in medium pan. Add onions, garlic and ginger, sauté for about 5 minutes or until onion is tender, but not brown.
3. Add mustard seeds, cumin, garam masala, chilli powder and salt, sauté for 2 minutes, until fragrant.
4. Heat 2 tablespoon oil in a medium pan and fry wedges, in small batches until golden and crisp, about 5 minutes. Remove from pan, keep warm, repeat with remaining wedges.
5. Reheat the sauce and pour over the wedges, carefully toss the wedges with the spicy sauce.
6. Add coriander and lemon juice, toss or stir carefully and transfer to a serving dish. Serve immediately.
Serve with roasted chicken or lamb.
Ingredients
- 4 medium baking potatoes
- oil for deep frying
- 1 tsp. salt
- 1 tsp. chaat masala
- 1 tsp. chilli powder
- 1\2 tsp. khati powder
Methods:
1. Peel and pat dry the potatoes. Using a large knife cut the potatoes into sticks 1/4 inch wide and about 3 inches long or use French Fries cutter. Dry the potatoes thoroughly with kitchen papers.
2. In a 4-quart heavy deep fryer or karahi heat oil over moderate heat to 325°F.
3. Fry potatoes in oil for 3 minutes (potatoes will not be golden) and using a slotted spoon transfer potatoes to paper towels to drain.
4. Reheat oil to 350°F. Return potatoes to oil and fry until golden and crisp, about 5 minutes. Transfer fries with a slotted spoon to clean paper towels to drain.
5. In a large bowl stir together salt, chaat masala, chilli powder and khati powder. Toss the fries in spice mixture and serve with Broasted chicken
Ingredients
- 700 gm Potato
- 4 tbs cooking oil
- 1/2 tsp salt or according to taste
- 1/4 tsp garam masala
- 1/2 tsp ground cumin(zeera)
- 1/2 tsp ground
- Fresh coriander
- 1/2 tsp chili powder or according to taste
Methods:
- Boil the potatoes with skins till soft.
- Cool.Peel and dice into 1 inch cubes.
- In a non-stick pan heat the oil on medium heat.
- Add the potatoes and fry lightly stirring occasionally till golden brown.
- Add all spices and stir till potatoes are evenly coated.
- Remove.
- Serve hot or cold.
Ingredients
-4-prepared shami kababs(fried before-hand)
-1-medium onion(chopped in slices)
-2-medium ripe Tomatoes
-1/2-medium sized -capsicum(chopped)
-2tbsp.oil
SPICES:
-1-1/2tsp. salt
-2tsp.powdered chilli(or less)
-a pinch of haldi
GARNISHING:
-2 green chili(chopped)
-1/4 bunch of coriander leaves.
Methods:
1.Chop the onion in long slices.Heat oil and fry the onions until they are TRANSPARENT(DO NOT BROWN THEM)This should take around 7-8 mins.
2.Add the shami kababs,and stir well.
3.Add the tomatoes, stir well until its mixed well with the shami kababs and the onions.
4.Add all the spices together.Add the capsicum, and let the mixture simmer for 10 mins on low heat.
5.After simmering, garnish with green chilli and coriander leaves.
6.Serve immediately on party crackers or nachos even stuffd in a burger.
Ingredients
- 500 g. lean ground beef
- 100 g. Chana dal
- 1 onion, skinned and roughly chopped
- 7-8 garlic cloves, skinned
- 1 inch piece of ginger, peeled and roughly chopped
- 4 black cardamoms
- 1 tsp. cumin seeds
- 1 inch cinnamon stick
- 1 tsp. whole black pepper
- 6 Whole cloves
- 2 tsp. Chili powder
- 1 tsp. salt
- 300 ml. water
- 1 egg beaten
- 1/2 cup finely chopped fresh coriander leaves
- 3-4 green chilies, finely chopped
- oil for shallow frying
Methods:
1. Wash dal thoroughly and soak in plenty of water for 3-4 hours. Drain and wash in few changes of water.
2. Place dal in a large saucepan. Add the mince, onions, ginger, garlic, black cardamoms, cumin seeds, chilli powder, cinnamon stick, black pepper, cloves, salt and water to it.
3. Cook over medium heat for 40-45 minutes until the meat and dal are tender and the water has been completely absorbed. This is very important otherwise kabab will split on frying. Remove from heat and allow to cool.
4. Put the mince in a food processor or chopper and grind to a smooth thick paste which holds its shape.
5. Add coriander leaves and green chilies to the paste and mix well.
6. Break off 2 tablespoons of the mince paste. Wet your palms and place it in the center of your palm. Shape it into a smooth ball and then press it into a smooth flat shape.
7. Heat a heavy based frying pan and add enough oil to just cover the surface. (if there is too much oil, the kebabs will split.
8. Dip the kababs in beaten egg and fry 3-4 kababs at a time to a rich brown color, turning them once. Remove from pan and put them on absorbent kitchen paper to absorb excess oil.
9. Serve hot with Pullao, Nan, and Podinay ki Chutney.
10. You can make special Shami Burgers for evening tea.
Ingredients
- Sweet Potato — 500 gms.
- Oil for frying — 8 tbsp.
- Chilli powder (depending on the spiciness required)
-Salt to taste
Methods:
Heat the oil in a frying pan for few minutes.
Cut sweet potato into very thin round pieces.
Deep fry the pieces in the oil till they are crisp, drain excess oil on a kitchen towel & allow this to cool.
Sprinkle Chilli Powder and Salt and mix well.
Ingredients
- 1/2 kilo pasande (fillets of beef cut into about two inch square pieces)
- 2 tsp. garlic paste
- 2 tsp. ginger paste.
- 1 tsp. salt
- 1 tsp. chilli powder
- 1 tsp. garam masala
- 1\2 tsp. ajowan
- 2 eggs beaten
- bread crumbs
Methods:
1. Combine meat, garlic, ginger, salt, chilli powder, garam masala and ajowan in a medium pot.
2. Cook over low heat for about 15 minutes, or until meat is almost tender and water has completely evaporated. Transfer to a plate and keep aside to cool.
3. Dip the cutlets first in egg, then coat with the bread crumbs.
4. Heat oil in a frying pan over medium-high heat and fry the cutlets for about 5 minutes or until golden brown. Transfer to a plate lined with double thickness of paper towels.
5. Serve hot with French fries and ketchup.
Ingredients
- 1/2 kilo potato
- 1/2 kilo minced beef
- 1 large onion chopped
- 1 -2 tbsp chopped coriander
- 2 medium sized grated carrots
- salt and pepper to taste.
- grated cheese.
Methods:
1. Grate potato.
2. Mix all the ingredients in a bowl except cheese.
3. Put in shallow pie dish.
4. Sprinkle with cheese and bake in a moderately hot oven for about 1 1/4 to 1 1/2 hour.
5. serve hot
Ingredients
- Potatoes 2 boiledr (mashed)
- Chicken 1cup boiled & shredded
- Cheese 1/2 cup Grated
- Egg Boiled 1(Grated)
- Corriander Leaves 2 tbsp
- Salt & Pepper 1/2 tsp each
- Flour 2tbsp
- Baking Powder 1/4tsp
- Egg beaten & Bread
- crumbs(for coating)
- Bread Sticks.
Ingredients For Sauce
- Mayonnaise 1 cup
- Green onion 2tbsp
- Parsley 1 tbsp
- Capcicum 1tbsp
- Cream 1/2 cup
- Salt & Pepper 1/4 tsp each
- Ketchup 1 tbsp
Mix all,chill & serve with potato chicken stick.
Methods:
Boil chicken, potatoes & egg.
Then mix all the ingredients well.
Take half bread stick & stick potato mixture to make just like drum stick shape.
Then dip in egg & coat with bread crumbs.
Fry in hot cooking Oil.
Serve hot with mayonnaise Sauce.
Ingredients
For papri:
- 1 cup plain flour
- 2 tsp. oil or ghee
- 1/4 tsp. ajwain seeds
- salt to taste
- oil to deep fry
For chilli pakora
- 15 green chillies
- salt to taste
- 1 tsp. lemon juice
- 1/2 cup gram flour (basen)
- pinch
- 1 tsp. hot oil
- Oil for deep frying
For Assembly:
- 1 large potato, boiled and diced
- 1 medium onion, peeled, choppd
- 1 tomato, diced
- 2 green chillies, chopped
- Salt to taste
- 1 tsp. red chilli
- 1 tsp. chaat masala
- 1 tsp. garam masala
- 1 cup whisked ygurt
- 1/2 cup sweet tamarind chutney
- 1 tbsp. mint chutney
Methods:
Make Papri:
1. Sift flour, ajwain, salt in a bowl. Pour in melted ghee or oil. Using both hands, rub the fat into the flour until the mixture resembles fine bread crumbs. Add a little water at a time and bind the flour into a soft, pliable dough. Knead it really well for about 10 minutes. Cover with a damp cloth and leave to rest for 15 minutes.
2. Divide the dough into two equal halves. Roll each half into large thin rounds. Prick all over with fork. Cut out 2 inch rounds from it with a round cookie cutter.
5. Heat oil in a karahi or deep frying pan and fry a few at a time over medium heat to a crisp golden color. Cool and store in a air tight container.
For chili pakora:
1. Slit chilies, deseed and rub with salt and lemon juice.
2. Keep aside for 5 minutes, Pat dry with kitchen towels. 3. Make medium thick batter of Basen, salt, chili powder and little water. Add hot oil to batter and mix thoroughly.
5.Dip each chili in it, and deep fry in hot oil till golden. Drain, keep aside.
Assembly:
1. Place potatoes, onions, tomatoes and green chilies in a large serving plate. Add salt, chaat masala, chili powder and garam masala and mix gently.
2. Arrange papri and mirch pakora over the potato mixture. Spoon yogurt, mint chutney and sweet tamarind chutney over papri and potato mixture and serve immediately.
Ingredients
-1 Kilo Urad Dal flour
-100 grams salt
-50 grams ground black or white pepper
-1/2 tsp Hing
-500 grams water
Methods:
Mix the Hing and pepper with the Urad Dal flour. Lightly roast the salt. Boil 500 grams water with the salt. Let it cool to room temperature. Pour this water, a little at a time, in the Urad Dal Flour mixture and make a very stiff (hard) dough. (Dough maker may be used.) Put his dough in a big Mortar and Pestle (told you, it is not easy!). Pound the Pestle on the dough in the Mortar until it has elastic like consistency. Test it by rolling out a small piece. Divide the dough into 6 parts. Roll them out on a board and cut it into 1 inch pieces. Then put all the pieces in a bowl and cover the bowl. Taking one piece at a time, roll them out on an aluminum rolling board. Put them in direct sunlight to dry. Once they are dry and crispy, store them in an air tight container. To serve them, Zap them in a microwave, or fry them in oil or roast them on a low flame!
Ingredients
-1/2 cup besan (dried chickpea flour)
-5 oz. warm water
-1/4 tsp. red pepper
-3/4 tsp. salt
-1/2 tsp. Garam Masala paprika (optional)
-1 small onion
-1 potato
-a few spinach leaves
-oil for deep frying
Methods:
In a bowl put the besan and half the water and stir until it becomes a thick batter. Beat hard for 5 minutes gradually add the rest of the water and leave to swell for 30 minutes Add salt and pepper and Garam Masala and beat again. Wash, peel and slice onion and
potatoes. Wash and pat dry spinach leaves. Heat oil till smoking hot and dip the vegetables in the batter and deep fry till golden brown. Serve hot.
Ingredients
- 1 k.g. minced meat(qeema)
- 2 medium onions cut into large pieces
- 1/4 cup oil
- 1/2 cup yogurt
- 1 tbsp. paste of garlic & ginger
- salt to taste
- 1 tsp. red chilli
- 1 tsp. garam masala
- 1/2 tsp. Chinese salt(agino moto)
- Soya sauce according to taste
- white vinegar according to taste taste
FOR FILLING
- 5 boiled eggs, finely chopped
- 1 cup coriander leaves, finely chopped
- 1 cup mint leaves, finely chopped
- 2 or 3 green chilies finely chopped
- 1 tsp. chat masala
FOR FRYING
- 2 tbsp. gram flour(basin)
- 2 or 3 eggs
Methods:
1. Cook onions in oil until light brown then add yogurt, garlic & ginger paste, salt, red chili, garam masala, Chinese salt, Soya sauce & vinegar to the onions and cook for 6 to 8 minutes. Add mince meat (qeema) to it and cook for 3 minutes. Add 1/2 cup of water in it and cook until the meat is tender and water has completely absorbed. Remove from heat and put aside o become cool. Put the mince in a food processor or chopper and grind to a smooth thick paste which hold is shape.
2.Prepare the stuffing. In a bowl mix together boiled eggs, coriander, mint, green chilies, chat masala.
3. Break off 1-2 tablespoons of the mince paste. Wet your palm with little water. Place the mince in the centre of your palm. Shape it into a smooth ball and then flatten it. Place 1 tbsp. of stuffing in the centtre. Fold the sides over carefully and reshape into a smooth flat shape. Repeat with remaining mince.
4. Stir the eggs and crumbs tougher with a fork. Dip the kabab in it and shallow fry over medium heat o a crisp golden color, turning them once. Remove from frying pan carefully.
5. Serve hot with Nan and Podinay ki Chuttney
Ingredients
-1/2 Kg White Flour (Maida)
-1 tsp Salt
-2 tsp White Zeera, slightly grinded
-1/2 tsp Baking Soda
-Oil to deep fry
Methods:
1. Add all the ingredients and knead (with Water) to thick dough.
2. Let it set for 1/2 hour.
3. Roll the dough on a plain surface and spread it around so that it makes one
thin layer.
4. Slice this layer in 3′ x 1/2′ rectangles
5. Fry in deep oil till they turn light brown.
6. Serve with tea as snack.
Ingredients
1 medium onion, skinned and coarsely chopped
2 garlic cloves, skinned and coarsely chopped
1 green chilli, coarsely chopped
60ml natural yogurt
2.5ml tsp salt
1 KG chicken, skinned
Stuffing
40g basmati rice
1 egg hard boiled shelled and quartered
25g fresh or frozen peas
1 small onion, skinned and finely chopped
1 cm fresh ginger, peeled and finely chopped
50g blanched almonds, cut in slivers
10ml finely chopped fresh coriander leaves
Masala
4 medium onions, skinned and coarsely chopped
2.5cm piece fresh ginger, peeled and coarsely chopped
2 garlic cloves, skinned and coarsely chopped
75ml ghee
8 cloves
10 black peppercorns
6 green cardamoms
5 cm stick cinnamon
2 bay leaves
5 ml salt
15 ml ground coriander
3.75 chilli powder
3.75 ground turmeric
25g poppy seeds (Khushkhus)
50 g blanched almonds, finely chopped
25 g green raisins
150 ml natural yogurt
30 ml finely chopped fresh coriander leaves
Methods:
1. Prepare the marinade for the chicken. In a blender or food processor blend the chopped onion, garlic and green chilli to a paste. Mix with 60ml yogurt and salt in a bowl. Add the chicken, spoon the mixture over it and leave to marinate at room temperature for 4 -5 hours.
2. Meanwhile, prepare the stuffing. Put the rice in a sieve and wash under a running cold tap until the water runs clear. Drain and put in a heavy sauce pan. Level the rice with a spatula and add just enough water to cover the rice by about 2.5cm. Cover with a tight fitting lid, reduce the heat and cook for about 15-20 minutes until the rice is tender and all the moisture has completely evaporated.
3. Mix the cooked rice, eggs peas, onion, ginger, almonds and coriander leaves together. Remove the chicken from the marinade. Reserve the marinade for later use. Stuff the chicken with the rice mixture. Truss the chicken and keep aside.
4. Now prepare the sauce or masala. In a blender or food processor blend the chopped onion, ginger and garlic to a paste.
5. Heat the ghee, add the ground onion mixture, and stirring frequently, fry for 5 -10 minutes to a rich golden color. Add the next 5 ingredients and stirring frequently to prevent the mixture form sticking to the bottom, fry to a rich golden color. At this stage ghee should start to separate from the mixture.
6.Add the salt, ground coriander, chilli powder, turmeric and the poppy seeds. Stirring continuously, fry until the ghee separates again. Add the blanched almonds and green raisins.
7. Combine the plain yogurt with the reserved yogurt marinade and stirring continuously, add a little at a time to onion and spice mixture (Slow addition will prevent the yogurt from curdling). Once all the yogurt has been added, keep on stirring for another few minutes until the ghee separates once again. Remove from the heat and keep aside.
8. Put the stuffed chicken in a deep oven proof dish.
Cover chicken with the prepared masala and see that it is completely coated.
9. Cover the dish and place in the oven at 180c mark 4. Basting frequently, cook until tender, about 1 hour.
10. Remove the string and transfer the chicken to a heated serving dish, pour the sauce over it and serve at once. Sprinkle with coriander.
Ingredients
- 2 KG boneless chicken
- 2 tbs. ginger paste
- 2 tbs. red chili powder
- 1 tsp. black pepper powder
- 1 tsp. Ajinomoto
- 8 tbs. soya sauce
- 2 tsp. chili sauce
- 4 tbs. white vinegar
- 500g Yogurt
- 10 tbs. corn flour
- 1 tsp. chat masala
- Oil for deep frying
- Salt to taste
FOR CHUTNEY
- 1 cup fresh chopped coriander
- 8 green chilies
- 1 tsp. zeera powder
- 3 cloves of garlic
- 1/2 tsp. salt
- 4 tbs. Imli paste
- 4 tbs. tomato ketchup
- 1/4 cup water
Methods:
1. Cut the chicken into 5cm long and 3cm wide pieces.
2. In a bowl mix the chicken with all the other ingredients.
3. let it marinate for about 4 hrs.
4. After marinating, deep fry the chicken.
FOR CHUTNEY:-
In a mixer add all the ingredients and grind it to paste.
Ingredients
Basic batter
- 200 g. gram flour, sieved (besan)
- 1 tsp. salt
- 1level tsp. bicarbonate of soda
- 1 level tsp. cumin seeds
- 2-3 drops of Yellow food color
- about 300 ml warm water
Ingredients for stuffing
- 6 large size green chilies
- 1 small onion, skinned and finely chopped
- 1 tbsp. tamarind juice
- 1 tsp. Red chili powder
- 1\2 tsp. salt
- 2 tbsp. pomegranate seeds, ground
- 2 tsp. chat masala
Methods:
1. Place the gram flour and the remaining dry ingredients and food color in a bowl. Pour in the water gradually and beat to a smooth and thick paste. The consistency should be like thick pancake batter. Leave aside to rest for 30 minutes.
Meanwhile prepare the stuffing. Mix together the chopped onions, chili powder, salt, pomegranate seeds, chat masala and tamarind juice. Wash and pat dry the chilies. Make an incision on one side of the chili lengthwise and remove the seeds. Stuff each chili with good amount of stuffing and keep aside.
3. Heat oil in a deep fryer or a karahai to smoking point, then reduce the heat to medium.
4. Dip each chili into the batter and coat it thoroughly with the better and then using your fingers lift it out of the batter and at once drop them into the hot oil. Be careful not to splash yourself with hot oil. Fry 2-3 chilies at a time. (Don’t try to fry too many at a time.) Fry for a few minutes, then carefully turn them over. Fry the mirch pakoras for 5-8 minutes to a crisp golden color, drain thoroughly with a perforated slice. Then place them on absorbent kitchen paper.
5. Sprinkle with chat masala.
6. Serve with Nan, Podinay Ki Chutney and Sweet tamarind chutney
Ingredients
For Filing:
- 2 tbsp. oil
- 2 clove garlic, minced
- 1 tsp. minced ginger
- 2 medium onions, finely chopped
- 2 tsp. Curry powder
- 1/2 tsp. salt
- 1 tbsp. vinegar or lemon juice
- 250 g minced lamb or beef
- 1/2 cup hot water
- 1 tsp. Garam masala
- 2 tbsp. chopped fresh coriander leaves
- Oil for frying
For Dough
- 225 g Plain flour
- 1 tsp. Salt
- 3 tbsp. oil
- About 100ml hot water
- Oil for deep frying
Methods:
1.To make the filling, heat oil in a saucepan,add garlic, ginger and half the onion and sauté until onion is soft. Add curry powder, salt, vinegar, mix well. Add minced meat and fry over a high heat, stirring constantly until meat changes colour.
2. Lower the heat, add hot water, cover the pan and cook until meat is tender and all the liquid has been absorbed. Towards end of cooking, stir frequently to prevent meat from sticking to base of pan. Sprinkle with garam masala and chopped coriander, remove from heat and allow to cool. Mix in the reserved chopped onion.
3. To make the dough, sieve together the flour and salt. Rub in the oil. Add enough water to form a stiff dough. Knead for 10 minutes until smooth.
4. Divide into 12 balls. Roll each ball into a 6 inch round. Using a sharp knife cut into two halves.
5. Place one half on the palm of your hand and wet the edges with a little water. With the other hand fold in one end towards the centre, taking care that the two layers do not stick together. Then fold the other edge over the first, so that it slightly overlap and form a cone.
6. Place 1 tablespoon stuffing into the hollow cone. Lightly wet the top edges then press them together firmly so they do not split open during frying.
7. Heat the oil in a karahi or wok over medium heat. Carefully add 4-6 samosa into the hot oil and fry to a crisp golden color, turning them over once or twice. Drain against the sides of the pan and place on absorbent paper towel. Serve with mint chutney or tomato ketchup.
Ingredients
-400 g. tinned mango slices in syrup
-1/2 tsp. (2 g.) cinnamon powder
-4 tbsp. (60 g.) icing sugar (optional)
-300 ml. whipping cream
Methods:
1. Blend the mango slices along with the syrup, cinnamon powder and sugar to a smooth puree.
2. In a large mixing bowl, whip the cream until at least double the volume.
3. Using the technique of cutting and folding, add in the mango puree. The technique retains air, and keeps the fool light.
4. Cover the bowl and chill in the fridge for an hour or two, before serving.
Ingredients
- 1/2 Kg minced meat ,beef
- 1 cup rice ,boiled
- 1 tsp red chillies powder
- 1/2 tsp black pepper powder
- 1 big chopped onion
- 2 to 3 tbsp chopped corainder
- 2 tbsp chopped pudina
- 1/2 tsp garam masala powder
- 1 1/2 tsp salt or to taste
- 1/2 tsp ajinomoto 11. oil for frying
For Coating
- 1 egg
- 1/2 cup flour
- Till (sesame seed)
Methods:
1. Boil the meat pieces with all the above masala paste and dry them completely.
2. Then coat each put into egg then bread crumbs.
3. Deep fry till golden brown.
4. Serve hot with tomato sauce.
Ingredients
-250gm Paneer
-1/2 cup Flour
-3/4 tsp. Black pepper powder
-3/4 tsp. Salt
-Oil For frying
Methods:
1.Cut triangular slices of paneer. Mix salt and black pepper powder together and spread in a plate. Spread flour in another plate.
2.Take paneer slices, first coat it with flour and then with black pepper powder.
3.Fry in hot oil.
4.Serve with sauce.
Ingredient
- 150 g. macaroni
- 600 ml. milk
- 50 g. flour
- 50 g. butter
- salt and freshly milled pepper
- 150 g. cheddar cheese
- 1 level tsp. Dijon mustard
- 2 tbsp. white bread crumbs
Methods:
1. Add macaroni to a large pan of boiling, salted water. Cook until tender, about 10 minutes. Drain, rinse and keep aside.
2. Place milk in a medium bowl, sift in the flour and whisk until smooth.
3. Melt butter in a saucepan over medium heat, add milk mixture, stirring constantly ,bring to boil. Simmer for 2 minutes. Take off the heat, season well with salt and pepper.
4. Add half the cheese and mustard. Stir well to combine. Adjust the seasoning with salt and pepper. Add macaroni and stir well to combine the ingredients.
5. Pour macaroni into a well buttered oven proof dish. Sprinkle with remaining cheese and bread crumbs. Brown under a hot grill or bake at 400F, 200C or mark 6 for 20-25 minutes or until golden and bubbling.
Ingredients
- 2 cups channa dal
- 1 tsp. salt
- 1\2 tsp. bicarbonate of soda
Methods:
1. Wash daal in a few changes of water. Then soak in plenty of water for several hours or preferably overnight. 2. Drain daal and place in a blender or food processor with little water and grind to a paste. Add more water to ease grinning.
3.Transfer daal paste to a bowl, add bicarbonate of soda and salt. Mix well with hands for about 3 minutes. This will incorporate more air and will make the paste lighter in texture. Add little more water, if the better is too thick. (The consistency of better should be like thick pakora better.) Keep it aside for 30 minutes.
4. Heat oil in a karahi or frying pan over medium- high heat. Carefully drop about 1 tablespoon of paste into hot oil. Fry few at a time to a golden color, turning once or twice during frying. Remove from oil with a slotted spoon and place on absorbent kitchen towels.
4. Transfer ludoo to a serving plate. Serve with grated white radish, poodinay ki chutney, imli ki chutney and plain yogurt.
Ingredients
- beef mince 1kg
- mashed boiled potatoes 1/2 cup
- mashed boiled peas 1/2 cup
- mashed boiled macaronis 1/2 cup
- salt & red chili powder to taste
- garlic paste 1/4 tsp.
- salt 1/2 tsp. for mince
- coriander leaves few sprigs
- 1 egg
- bread crumbs for coating
Methods:
Boil mince with salt and garlic paste.
Cook and dry
Add rest of the ingredients except egg and crumbs.
Blend in a processor to make a fine mince.
Shape into cylindrical kababs coat with eggs & crumbs. Deep fry & serve hot .
Ingredients
- Boneless chicken 8 pcs
- egg white 1
- sugar 1tsp.
- salt 1 tsp.
- garlic paste 1 tsp.
- meda (flour) 8 Tbs.
- oil for frying
- Lemon Sauce
Methods:
Marinate chicken with egg white, salt, sugar&garlic paste for 10 minutes. Dust the chicken with meda and fry the chicken in hot oil until tender & golden.Keep these pcs warm &dip them in lemon sauce.
Lemon sauce can be prepare by putting 1/2 cup lemon juice ,1 cup chicken stock,2 1/2tsp sugar ,2tsp honey and 2 tbsp corn flour,2 tsp. meda in pan and stirring on heat until thick.
Ingredients
- Fresh Lasagne or 225 gm oven dried or 12 – 15 sheets
- 900 ml Béchamel Sauce
- 3 tbs. Freshly grated Parmesan cheese
Bolognse Sauce
- 1 Onion peeled
- 1 carrot peeled
- 1 celery stick
- 125gm mushrooms optional
- 1 tbs. olive oil
- 1 large garlic clove crushed
- 450 gm lean mince beef
- 2 tbs. tomato puree
- 300 ml beef stock
- 400 gm can or fresh chopped tomatoes.
- Salt per taste
- Pepper per taste
- 1 tsp. red chille powder
- Freshly grated nutmeg
Béchamel Sauce
- 900 ml milk
- 3 slice of a onion
- 2 bay leaf
- 10 peppercorns
- 2 bade of mace
- 45 gm butter
- 45 gm plain flower
- salt & pepper
- Freshly grated nutmeg
Methods:
1. Spread 1/3 of Bolognese sauce into the base of a 2.5 lt. oven proof dish. Cover with a layer of lasagne then spread over enough béchamel sauce to cover the pasta. Repeat this layers twice more finishing with a layer of béchamel sauce to cover the Lasagne completely.
2. Sprinkle the parmesan cheese over the top and stand the dish on a baking sheet. Bake at 180c / 350F or mark 4 for about 45 minutes or until well brown and bubbling. Leave to stand for 5 minutes before cutting.
If using oven ready dried lasagne, add a little extra stock or water to the sauce.
Instead of béchamel sauce you may like to use 500 gm of cottage cheese.
Bolognse Sauce
Chopped onion, carrot and celery very finely. Chop the mushroom finely.
Heat the oil in a large sauce pan, add onion, garlic, carrot, celery and mushroom cook for about 3 to 4 minutes or until the onion is soften. Stirring all the time.
Add beef with tomato puree and cook until the meat changes its colour, keep stirring.
Add the stock and tomato with salt, pepper and nutmeg. Bring to boil. Lower the heat, simmer gently for about 1 hour or until the meat is tender and sauce is well reduced. Taste and adjust the seasoning if necessary.
Béchamel Sauce
Pour milk into a sauce pan, add onion, bay leaf, peppercorns and mace. Bring to scalding point, remove from heat cover infuse for 10 – 15 minutes. Strain.
Melt butter in a sauce pan. Stir in the flower and cook stirring for 1 minute.
Remove from heat and gently pour on the warm milk, whisking constantly. Season lightly with salt, pepper and nutmeg.
Return to the heat and bring to boil, whisking constantly until the sauce thickens and is smooth. Simmer for two to three minutes.
Ingredients
- 2 cups of dal moong chilka (green colored) soaked overnight
- Salt to taste
- 1tsp whole black pepper
- 1tsp zeera
- 3-4 whole red chili
- 1tbs dhuniya (Coriander) seeds
- 3tbs basin powder
Methods:
Rub the dal in between palms to remove skin.
Add all ingredients and grind into paste-like form.
Form flat discs and fry on medium heat in shallow oil till light brown.
Remove and cool.
Cut into broad slices and deep fry until crispy and a darker shade of
brown.
Serve with Mint Chutney
Ingredients
- 500 g. kalay channay (black chickpeas)
- 1 tsp. bicarbonate of soda
- 1\2 cup oil
- 2 medium onions, thinly sliced
- 1 tsp. garlic paste
- 1 tsp. ginger paste
- 1 1\2 tsp. chili powder, or to taste
- 1 1\2 tsp. salt
- 1\4 tsp. turmeric
- 3 tbsp. lemon juice
- 1 small onion. roughly chopped
- 2 tbsp. fresh coriander leaves. chopped
- 4 green chilies, chopped
Methods:
1. Put the chick peas and bicarbonate of soda in a large pot and soak in plenty of water for several hours or preferably overnight.
2. Heat oil in a large saucepan over medium heat, add onions and sauté, until onions are soft but not brown, about 3 minutes.
3. Add garlic, ginger paste and sauté for 1 minute then add chili powder, salt, turmeric and 3 tablespoons water (To prevent the mixture from burning.) Stirring frequently, fry the mixture for 5-8 minutes. (During stir frying add little water if the mixture sticks to the bottom of the pan).
4. Add chickpeas to the onion mixture, stir to mix and add enough water to cover the chickpeas by about 3 inch. Reduce the heat, cover the pan and cook the chick peas for about 2 hours until they are tender but still retain their shape. (This process can be speeded up in a pressure cooker. Use half the quantity of water. (Follow the manufacturer’s instructions for timing.)
5. Once the chick peas have become tender and little gravy has left, turn off the heat.
6.Transfer the chick peas to a serving dish, Add lemon juice, stir once and decorate with chopped onion, coriander leaves and green chilies.
7. Serve warm.
Ingredients
- 500 g. besan (gram flour), sieved
- 200 g. dahi (yogurt)
- 1 tsp. cumin (zeera)
- 2 tsp. chilli powder
- 1 tsp. turmeric (haldi)
- salt according to taste
- 1 tsp. ginger
- 1 tsp. garlic
For Gravy / curry
- 1 large onion
- 1 tsp. coriander powder
- 2 tsp. chilly powder
- 1tsp. turmeric (haldi)
- salt to taste
- 1 tsp. ginger paste
- 1tsp. garlic paste
- 1/2 tsp. methi (fenugreek)
- 100 gm. dahi (yogurt)
Methods:
1. Mix dahi, besan, cumin, chilli powder, turmeric, salt, ginger and garlic in a saucepan. Add 3 glasses of water and stir well. Stirring all the time, cook over medium heat until the mixture is very thick and all the water has evaporated. Pour the mixture in greased tray and leave it to cool down. As soon as the khandvi begins to set, cut it into squares.
2. For the gravy, heat oil in a heavy based saucepan. Add the onions, ginger and garlic. Stirring frequently, fry for 5-8 minutes until the mixture turns to a rich golde color.
3. Add chili powder, turmeric, salt, green chili, coriander powder and a little water to prevent the mixture from sticking to the bottom of the pan. Stirring frequently, fry the mixture for few more minutes. Then add dahi. Still stirring frequently, fry the onion mixture for about 5-8 minutes, add a little water, if necessary, to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate.
4. Carefully place the khandvi squares in curry. Add methi and garam masala and stir carefully. Reduce the heat, cover and allow to cook for about 10-12 minutes. Add coriander leaves, green chilies and lemon juice.
5. Serve with Nan, Roti or plain boiled rice.
Ingredients
- 1\4 cup oil
- 1 onion, chopped
- 1 tsp. garlic paste
- 1 tsp. chilli powder
- 1\4 tsp. turmeric
- 1 tsp. salt
- 1 tsp. ginger paste
- 1 tomato, chopped
- 3 tbsp. tamarind paste
- 3 cups boiled chick peas, reserve liquid
- 1tsp. garam masala
- 1 tsp. chaat masala
- Sliced onions and chopped green chillies to garnish
Methods:
1. Heat oil in a large heavy based saucepan over medium heat, add onions and sauté onions for about 5-8 minutes or until soft, stirring occasionally.
2. Add garlic and sauté about 2 minutes, stirring constantly.
3. Add chilli powder, turmeric, salt and 3-4 tablespoons water to prevent from burning. Saute 1 minute.
4. Add ginger and tomatoes and fry for 5-8 minutes, or until the tomatoes are reduced to a pulp and oil starts to separate from gravy.
5. Add tamarind and 1cup liquid. Cover and simmer for 5-8 minutes over low heat. Add chick peas, garam masala and chaat masala. Cover and cook for 3 minutes.
6. Adjust the seasoning with salt and chaat masala. Add additional tamarind, if desire.
7. Garnished with sliced onion and chopped green chillies. Serve with Poori.
Ingredients
- 2 cups whole wheat flour
- 1/2 cup moong daal
- 1/2 cup channa daal
- 1 cup minced meat
- 3 cardamoms crushed
- 6 peppercorns
- 4 cloves
- 1/2 tsp cummin seeds
- ½ tsp Garam masala
- 2-3 Finely cut green chillies
- ghee for frying
- salt to taste
Methods:
Soak the daals overnight.
Drain and grind to make a paste.
Rub a little ghee into the flour and salt. Gradually mix in enough water to make stiff dough.
Grind the cloves, peppercorns, cardamoms and cummin seeds.
Heat a teaspoon of ghee and fry the daal paste, ground masala and salt. Then fry minced meat adding a bit of salt, garam masala and green chillies to it.
Knead the flour dough and divide into balls. Flatten and put in a portion of daal and minced meat filling.
Close up and roll out into thick round puris.
Deep fry in ghee till it bgins to turn golden.
Serve with Chutnies.
Ingredients
- 1 chicken, 3 1/2 to 4 pounds
- 1 lemon, halved
- 1 gallon boiling water
- 1 cup sea salt
- 1 bunch fresh thyme
- 1/2 bunch fresh marjoram
- 2 tbsp. coarsely
- cracked peppercorns
- 2 tablespoons olive oil
Methods:
1.To make the brine: Combine all brine ingredients, water, salt, half bunch of thyme, marjoram, peppercorn in a bowl large enough to hold the chicken. Stir to dissolve the salt. Cool, then refrigerate until completely cold.
2. Place the chicken breast-side down in the brine. Weight with a plate if necessary to keep the chicken completely dipped in the brine. Refrigerate for at least12 hours.
3. Preheat the oven to 425°F. Remove chicken from brine and allow to air-dry at room temperature.
4. Squeeze 1 of the lemon halves in the cavity, squeeze the other over the skin, then put one lemon half in the cavity with remaining half of the thyme. Brush the chicken with olive oil.
5. Place breast-side down on a rack in a roasting pan; roast for 30 minutes. Turn breast-side up and continue roasting until the juices run clear, about 30-35 minutes.
6.Transfer the chicken breast-side down to a platter and let cool for 30 minutes. Discard the lemon and thyme.
7. Carve the chicken into serving pieces and spoon any collected juices over them.
Ingredients
- 2 kg Beef “Roast cut” bread shape one piece.
- 2 tsp. Crystallized salt petre “Kulmi shora”
- 3 tsp. Black pepper
- 2″ stick of Cinnamon
- 2 tsp. brown sugar
- 4 Black Cardamom
- 3 tbs. Lemon juice
Methods:
Wash the meat thoroughly and dry with kitchen towel. Ground all the spices. Add all spices in the lemon juice to make paste. Rub the paste thoroughly on the meat. Place it in a glass or stainless steel container and cover it.
Place the bowl in the fridge for one day. Next day get the meat out of fridge and sort of massage the meat to absorb the paste, it is important that at least half an hour is spent in rubbing the meat. Once again put the meat loaf back in the fridge. Repeat the same process each day for six days.
On Sixth day remove the meat loaf from the fridge and tie it with a strong string. Place the meat in a large pot and put 2 cups water in the pot NOT on the meat loaf. Cook it over low heat for 2 to 3 hours or until the water is absorbed.
Hunter Beef is a very popular snack from Pakistan. We have it in the cold winter evenings with Kashmir tea or coffee. Some people like to fry stripes of hunter beef and then serve with tea or coffee. Left over can be kept in the fridge for few days and can also be stored in freezer for longer period of storage.
Ingredients
-1 kg. lean Mince ( beef or lamb)
- 3 medium onions, skinned and thinly sliced
- oil for deep frying
- 1 tsp. cumin
- 1 tbsp. ginger paste
- 1 tbsp. unripe green papaya (ground)
- 1 tsp. garam masala
- 1 1\2 tsp. salt
- 1 tsp. red chili powder
- 2 tbsp. freshly chopped green coriander
- 1 tsp. finely chopped green chilies
- 1 tbsp. roasted chick pea flour
Methods:
1. Heat oil in a heavy based sauce pan. Add onions and stirring frequently, fry for 8-10 minutes to a light golden color. Remove onions from oil and discard the oil. Put the onions in a chopper or food processor and blend to a smooth paste without using water.
2. Dry roast the cumin for a few minutes in a small heavy based frying pan until it gives off its aroma.
3. Thoroughly wash the mince and squeeze out any water (if there is water in the mince the kebab will split).
4. Put the mince in a bowl. Add all the ingredients except chick pea flour. Knead the mixture really well for a few minutes with your hands until the mince hold its shape.
5. Sieve in the chick pea flour. Knead the mince again until it feels dry to touch (add a little extra if necessary). Cover and leave to marinate at room temperature for about 35-40 minutes.
6. Break off large pieces of mince mixture. Wet your palms and place it in the center of your palm. Shape it into a smooth ball and then press it into a smooth flat shape.
7.Heat a heavy based frying pan and add enough oil to just cover the surface. (if there is too much oil, the kebabs will split.
8. Add 3-4 kebabs at a time and fry over a very low heat to a crisp golden color, turning them once. Keep hot while you fry the remaining kebabs.
9. Serve hot with Nan or chapati.
Ingredient
For Gool Guppay
- 1 cup white flour
- 1 cup fine semolina (suji)
Khuta Pani:
- 1\2 tsp. red chili powder (optional)
- 1/2 bunch fresh mint leaves
- 1 bunch fresh coriander.
- 1 heaped tsp. cumin (zeera)
- Salt to taste
-1 tsp. black salt (kala namak)
-2-3 glasses of Water
-2-3 green chilies
-1/2″ piece fresh or dry (sonth) ginger
-4 oz Tamarind (remove seeds)
Stuffing:
- 1 cup chick peas
- 2-3 medium potatoes
- 2 cups plain yogurt
Methods:
1. Mix the white flour and sujji and kneed into a hard dough. Cover the dough with a wet cloth and keep aside for at least two hours. Divide the dough into four pieces. With a rolling pin Flatten each piece into a VERY thin sheet and cut into 2 inches circles with a cookie cutter.
2. Heat the oil in a deep frying pan. Deep fry each circle until it is puffed and golden in color.
3. Blend all the ingredients for the dip together in a blender for few seconds and strain. Reserve the liquid.
4. Boil the chick peas and potatoes. Cut the potatoes into small dices.
5. Put the chick peas, potatoes, yogurt, and sweet Imli chutney in separate serving dishes.
6. Serve gool guppay with sweet imli chutney, peas, potatoes and yogurt.
Now if you new to this world famous Pakistani snack and not sure how to have it then here is how eat them.
Get hold of a gool gupa, make a hole on the top by pressing it with your thumb. Stuff in some chick peas and potato, dip it in khuta pani and umm… yummy yummy!
You can also try with sweet dip and yogurt but I prefer with khata pani.
Ingredients
-3 Eggs
-Salt To taste
-Green chillies(sliced) To taste
-Red chilli powder To taste
-Ground Peppers To taste
-Cooking oil For frying
-1tsp Cummin seeds
-1tsp Sliced ginger
-1 Tomato(cut to cubes)
-2Tbsp Fresh carder
Methods:
1. Beat the eggs.
2. Add all other ingredients except oil.
3. Shallow fry the mixture on medium heat.
4. Garnish with cheese or butter and serve with bread.
Ingredients
- 1 1/2 lb White fish fillets (sole,
whiting, cod, monk fish)
-Salt to taste
-1 t Ground cumin
-Vegetable oil for-deep frying
-1/2 ts Ground coriander
-3 Garlic cloves, crushed
-1 t Ground anise seeds
-1/2 ts Chile powder
-1 tbs Lemon juice
-Lettuce leaves
-Sliced radishes
Methods:
Remove any skin and bones from fish, rinse and pat dry
with paper towels. Cut into large chunks.
Mix together cumin, coriander, ground anise, chile
powder, garlic, lemon juice and salt, blending to a
smooth paste. Spread over fish, cover and refrigerate
1 hour.
Half-fill a deep pan or deep-fryer with oil and heat
to 350 F. (175C) or until a 1-inch bread cube browns
in 50 seconds. Cook fish, a few pieces at a time, 2 to
3 minutes, until golden brown. Drain on paper towels.
Serve hot, garnished with lettuce and radish slices.
Ingredients
- 1 French bread baguettes
- 1\2 cup butter
- 2-4 cloves minced garlic
- 1\4 cup powder Parmesan cheese
- 1\4 tsp. salt
- 1 tsp. oregano
- butter for spreading
- 2 cups shredded mozzarella cheese
Methods:
1. Slice the French bread diagonally into 3/4 inch thick slices.
2. Place the butter, Parmesan cheese, salt, oregano and minced garlic in a bowl and mix with a spoon until smooth.
3. Spread a thin layer of the butter on one side of the slice and a thick layer of garlic mixture on the other side.
4. Sprinkle mazzrolla cheese over the garlic mixture and arrange the slices in a single layer on a cookie sheet.
5. Bake in a oven at 400F 200C) or mark 7 for 5-8 minutes or until edges turn brown. Turn on the top grill of the oven and grill for 1-2 minutes or until the cheese is bubbly and slightly brown. This will make the bread more crispy.
6. Serve immediately as a side dish with Pizza and Spaghetti.
7.If you REALLY love garlic, you could use freshly minced garlic instead of garlic powder.
Ingredients
- 2 apples
- 2 pears
- 2 oranges
- 3\4 cup fresh pomegranate seeds
- 1 cup white seedless grapes
- 1 cup red seedless grapes
- 1 big mango
- 3 bananas
- 2 tsp. salt
- 1\4 cup sugar
- 3\4 level tsp. chili powder
- 2 tsp. chaat masala
- juice of 2 lemons
- juice of 2 oranges
Methods:
1. Cut apple and pears into medium sized chunks. Peel the oranges and cut each segment into half. Cut grapes into half. Peel the mango and cut into small cubes. Peel bananas and slice into thick slices.
2. Place all the prepared fruits into a large bowl. Sprinkle on the salt, sugar, chili powder and chaat masala. Pour the lemon juice and orange juice over the ingredients and really mix it well with a spoon.
3. Cover and chill slightly before serving.
Ingredients:
- 500 gm lean beef
- 1\4 cup flour
- 1 tsp. salt or to taste
- 1\2 tsp. black pepper powder
- 2 eggs, beaten
- 1 cup bread crumbs
Methods:
1.Cut the beef into 3 inch breakfast steaks. Lay the steaks on a board and prick with a fork or beat with a hammer.
2. Mix flour with salt and paper. Sprinkle over the meat and rub thoroughly into the surface of the meat.
3. Dip the steak first into the egg and then into the bread crumbs.
4. Deep fry in hot oil until brown and crisp. Drain on kitchen paper towel.
5. Serve hot with ketchup or mint chutney.
Ingredients
- 450g rohu or any other firm white fish fillets
- 2 tbsp. lemon juice
- 2 tsp. garlic paste
- 2 tsp. ginger paste
- 1 tsp ajowan (carum)
- 3-4 green chilli
- 1\2 level tsp ground turmeric
- 1 tsp. Red chili powder
- 1 level tsp. salt
- 1 tsp. ground Coriander
Basic batter
- 200 g. gram flour, (besan)
-1 1\2 level tsp. salt
- 1 tsp. chilli powder
- 1 level tsp. ajowan seeds
- 1 level tsp. coriander crushed
- 1 tsp. garam masala
- 1\2 tsp. bicarbonate of soda- – 2 tbs. Coriander leave
- 2-3 drops of yellow food color
- about 300 ml water
Methods:
1. Wash the fish and pat dry. Cut into 1 inch pieces. Rub the fish with lemon juice and put aside. Mix the garlic, ginger paste with salt, chilli powder, turmeric, green chillies, ground coriander and ajowan. Smear the fish pieces with spice paste. Set aside for at least 2 hours.
2.Place the gram flour and the remaining dry ingredients and food colour in a bowl. Pour in the water gradually and beat to a smooth paste. The consistency should be like thick pancake batter. Leave aside to rest for 20 minutes.
3. Heat oil in a deep fryer or a karahai to smoking point, then reduce the heat to medium.
4. Dip a few pieces of fish into the batter to thoroughly coat them, then using your fingers lift them out of the batter and at once drop them into the hot oil. Be careful not to splash yourself with hot oil. Don’t try to fry too many at a time. Fry for a few minutes, then carefully turn them over. Fry the pakoras for 3-5 minutes to a crisp golden colour on both sides, drain thoroughly with a perforated slice. Then place them on absorbent kitchen paper.
Ingredients
- 1 kg. Fish (skinned and center bone removed)
- 2 Lemons
- 1\2 cup fresh coriander (finely chopped)
- 4 Green chilies (finely chopped)
- 1 tsp. White cumin (roasted and ground)
- 1 tsp. Black pepper (ground)
- 1/2 tsp. Red chili powder
- 2 Egg (whipped)
- bread crumbs
- 1 tbsp. Vinegar
- salt to taste
- oil for frying
Methods:
1.Wash the fish pieces with salt and garlic. Then place the fish pieces on a hot griddle (tava) on low heat and sprinkle vinegar on them. When the water dries completely remove from heat and leave to cool.
2. Add all the spices including the fresh coriander and green chilies, mix well to a fairly smooth consistency. Divide the mixture into equal pieces (about 18-20), making them into flat round shapes about 1/2 inch thick.
3. Dip the fish kabobs first into the egg and then into the bread crumbs, and deep fry in hot oil. Drain on kitchen paper towel.
4. Serve them hot.
Ingredients
- 500 g. fish fillets, hamour or any firm white fish
- 1/2 cup soy sauce
- 2 tsp. ajinomoto
- 1 tsp pepper
– 1\2 tsp. salt or to taste
- 1 egg, beaten
- 1 cup flour
- oil for frying
Methods:
1. Dry the fish fillets thoroughly with clean paper towels. Using a chef’s knife, cut the fish into fingers 1\2 inch wide and about 3 inches long.
2. Place the fish in a large bowl, add ajinomoto soy sauce, salt and pepper and rub gently to coat the pieces with the marinade. Cover and leave to marinate for about 20 minutes. Drain the excess marinade.
3. Dip the fish fingers, one at a time, in the egg, then roll in the flour. Place them in single layers on a baking sheet.
Pour enough oil into a heavy based frying pan to reach at least halfway up the sides of the pan. Heat the oil to 325°F.
4. Fry the fish fingers in batches until they are golden brown, 5-8 minutes. Drain on paper towels and serve immediately.
5. Serve with French fries, ketchup and Garlic Chutney.
Ingredients
- 4 eggs-hard-boiled
-2 tsp. besan
-1 onion(small) finely chopped
-1 egg (white only)
-1 tbsp. pudina(mint) leaves, finely chopped
-1 tbsp. coriander leaves, -finely chopped
-2 green chilies, finely chopped
-1/4 tsp. chili powder
-salt to taste
-oil for frying
Methods:
1. Grate the hard boiled eggs finely. Combine with all other ingredients except oil.
2. Mix well and knead into smooth dough. Divide mixture into 10-12 equal portions.
3. Shape each portion into flat round cutlets and keep aside.
4. Heat oil in karahi and fry kababs, few at a time until crisp and golden brown.
5. Serve hot, garnished by onion rings and accompanied by mint chutney.
Ingredients
-1/2 cup masoor dal
-1\2 cup moong dal
- 1\2- 3\4 cup warm water
-1 1\2 tsp. chilli powder
- 1tsp. salt
- 1 level tsp. baking powder
-1 large onion, peeled and finely chopped
-1 tsp. cumin
-1 tsp. coriander seeds, coarsely crushed
- 1\2 cup coriander leaves, chopped
- 2-3 green chillies, finely chopped
- oil for deep frying
Methods:
1. Soak the dals for several hours, then wash with few changes of water.
2. Place dal, 1\2 cup water, baking powder, salt and chilli powder in a food processor or blender and grind to a smooth thick paste. Add more water if it is difficult to grind, continue grinding, this will incorporate air and make the paste lighter in texture. Leave it to rest for 15 -20 minutes.
3. Place dal mixture in a bowl and fold the remaining dry ingredients in it. The consistency of the batter should be like basin pakora batter. Add little more water if the batter is thick. Keep aside to rest for 10 minutes.
4. Heat oil in a deep fryer or karahi. Test the temperature by dropping a small piece of paste into the hot oil. It should rise to the top at once.
5. Drop carefully a tablespoon full of paste into the hot fat. Fry to a crisp golden colour, turning once or twice, about 5 minutes. Remove from oil with a slotted spoon and place on absorbent kitchen paper. Fry 4-5 pakoras at a time.
6. Sprinkle with chat masala.
7. Serve with Nan, Podinay Ki Chutney and Sweet tamarind chutney
Ingredients
- 250 g. dhuli mash dal (white), washed and soaked overnight.
- Pinch of baking soda
- 1/2 tsp. salt
- 600 ml natural yogurt
- 1\2 tsp. red chili powder
- 1\2 tsp. garam masala
- 1/2 tsp. salt
- 1 clove garlic crushed
Methods:
1. Wash soaked dal with few changes of water. Place dal, baking powder and salt in a food processor or blender and grind to a smooth thick paste. Add a little water at a time if it is difficult to grind, continue grinding, this will incorporate air and make the paste lighter in texture. Leave it to rest for 15 -20 minutes.
2. Heat oil in a deep fryer or karahi. Test the temperature by dropping a small piece of paste into the hot oil. It should rise to the top at once.
3. Drop carefully a tablespoon full of paste into the hot fat. Fry to a golden colour, turning once or twice. Remove from oil with a slotted spoon and place on absorbent kitchen paper. Fry 4-5 baray at a time.
4. Ten minutes before serving soak the dumplings in warm water. Press the dumplings between the palms carefully to squeeze out the water.
5. Whisk yogurt with 1\4 cup water, chili powder, salt, garam masala and garlic to make a smooth paste.
6. Arrange the dumplings in a serving dish. Pour the seasoned yogurt over it.
7. Garnish with Chat Masala and Sweet Imli Chutney.
Ingredients
For Boondi:
- 3\4 cup basin (gram)
- 1-2 level tsp. bicarbonate of soda
- 1 tsp. salt
- 1\2 tsp. chili powder
- 1 cup water
- oil for frying
For Assembly:
- 1 onion, thinly sliced
- 2 medium tomatoes, seeded and cut into small cubes
- 3 green chili, roughly chopped
- 2-3 medium sized boiled potatoes, cut into small cubes
- 1 tsp. salt
- 1 tsp. red chili
- 1 tsp. garam masala
For Yogurt Sauce:
- 500 g. plain yogurt
- 1\2 tsp. salt
- 1 clove garlic, crushed
Methods:
Make Boondi:
1. Sift the basin, bbicarbonate of soda, chili powder and salt into a bowl. Make a slight well in the centre, add 1\2 cup of water and beat well with a wooden spoon or electric beater. Add enough water a little at a time to make a batter the consistency of thick cream. (The batter should be thinner than pakora batter.) The mixing should be done as quickly and lightly as possible. Leave to rest for 15 minutes.
2. Heat oil in a karahi or deep fryer. Test the temperature by dropping a small amount of batter into the hot oil. It should rise to the top at once.
3. Pour batter in polythene bag and hold it like a piping bag, make about 3mm hole at the base. Pipe boondi into hot oil. Alternatively hold a perforated spoon over the hot oil. Pour the mixture little by little on the perforated spoon to make boondi. Fry to a golden colour, turning once or twice. Remove with a slotted spoon, drain on absorbent kitchen paper and then soak the boondi in plenty of warm water for few minutes. Press the boondi between the palms carefully to squeeze out the water.
Assembly:
4. Place the boondi, potatoes, tomatoes, green chilies and onions in a glass serving dish, Sprinkle salt, chili powder and garam masala over the boondi mixture and mix gently to coat the spices.
5. Whisk yogurt with 1\4 cup water, salt and garlic to make a smooth paste and pour evenly into the boondi mixture and stir gently.
6. Garnish with Chat Masala and Sweet Imli Chutney.
Ingredients
- 1\2 cup mayonnaise
- 1 1\2 cups shredded green cabbage
- 1 carrot, shredded
- salt and pepper, optional
Methods:
Combine cabbage and carrot in a bowl.
Add mayonnaise, salt and pepper. Stir with a wooden spoon to coat the vegetables. Cover and chill before serving.
Can be made 1 day ahead. Keep refrigerated.
Ingredients
- 120g Chickpeas
- 1 onion (Large)
- 1″ ginger
- 4 Garlic cloves
- 2 tbsp Yogurt
- 2 small tomatoes
- 100g potatoes (boiled)
- 1 tsp. garam masala
- 30g Tamarind (Immli) juice
- 15g Jaggery (grated)
- 1 onion cut into rings
- 1 lemon cut into slices
-2 – 3 green chillies slit
-1 tbsp coriander and mint leaves
- Salt and chilli powder to taste
Methods:
Soak chickpeas overnight. Boil in pressure cooker for 1 minutes and set aside.
Dissolve jaggery in tamarind juice and strain.
Leave aside, grind onion, ginger and garlic to a fine paste. Fry onion in 2 tbsp oil, add the ground onion paste, then the spices, salt and yogurt and fry till mixture turns dry. Add the boiled chickpeas and tamarind juice. Cook till gravy thickens.
Put in a serving dish and decorate with onions and lemon slices, potatoes, tomatoes, chilles mint and coriander leaves.
Serve with Parathas or Poori.
Ingredients
- 3 cups boiled chick peas
- 2 Potatoes, boiled and skinned
- 1 medium onion
- 1 large tomato
- 3 tbsp. coriander leaves (chopped)
- 3-5 green chili
- 2 tbsp. chat masala
- 1 tsp. chili powder, chopped
- 6 tbsp. imli rus
- salt to taste
Methods:
1. Cut potatoes into small cubes and dice the onions and tomatoes.
2. Place all the ingredients in a large bowl and mix well with hands or with a wooden spoon.
3. Transfer to serving dish. Sprinkle more spices if desire.
Variations:
Add 1 cup whisked yogurt and mix well.
Ingredients
-1 can chick peas
-1 small onion, sliced
-1 tsp. ginger paste
-1 tsp. garlic paste
- 1 tomato, chopped
-1 t Cumin powder
-1 tsp. coriander powder
-1 t chili powder
- 2 tbsp. imli ka rus
-1 tsp. garam masala
- 2 tbsp. coriander leaves, chopped
Methods:
1. Sauté onions in 2 tablespoons of oil, until soft, add garlic and ginger. Sauté for about 2 minutes.
2. Add tomato, and continue frying until tomatoes are soft.
3. Add cumin, coriander powder, chili powder and salt and fry for another 3minutes. (add little water if mixture sticks to the bottom of the pan.)
4. Drain the chick peas, add to the tomato mixture and cook for few minutes.
5. Add garam masala, and imli ka rus. Cover and simmer for 3 minutes .
6. Garnished with coriander leaves and lemon slices.
Ingredients
-15 potato chips per person
-1 bowl plain yogurt
- salt as per taste
- 1/4 tsp. red chili powder
- 1/4 tsp. cumin powder
- 1/4 tsp. jeera
- chopped hara dhaniya (coriander)
Methods:
1. Arrange chips one by one in the serving plate.
2. Add salt in the yogurt and spread on all the chips.
3. Sprinkle cumin powder, chili, hara dhaniya, and jeera on it.
4. Serve immediately so chips will not get soggy
Ingredients
- 300 g. cooked chicken, roughly chopped
- 300 g. cooked potatoes, coarsely mashed
- 1 tsp. chili powder
- 1 tsp. chat masala
- 1 tsp. salt
- 50 g. fresh bread crumbs
- 1 egg beaten
Methods:
1. Put the chicken and potatoes in a bowl. Add chili powder, chat masala and salt. Mix with hands until evenly blended.
2. Shape the mixture into 6-8 kababs. Dip the kababs first in the beaten eggs then coat with breadcrumbs.
3. Heat the oil in a frying pan. Add the kababs few at a time and fry until crisp and golden brown.
Ingredients
- 175 g. tricolor spirals pasta or shells
- 1 tbsp. olive oil
- 1 garlic clove, crushed
- 2 whole red chilies, crushed
- 4 spring onions
- 1\2 green bell pepper
- 1\2 red bell pepper
- 1\2 yellow bell pepper
- 150 g. cherry tomatoes
- 10-12 pitted black olives
- 200g. roast chicken
- 2 tbsp. walnuts
- a few mint leaves, finely chopped
Methods:
1. Cook pasta in boiling salted water for 10 to 12 minutes or according to the packet instructions.
2. Meanwhile gently heat the oil in a small pan, add garlic and cook for 1 minute. Add crushed chilies, stir once and turn off the heat.
3. Drain the pasta and place in a large mixing bowl and pour over the garlic mixture and toss well. Keep aside to cool.
4. Slice the spring onions and bell peppers. halve the cherry tomatoes and olives. Cut the chicken into thin strips. Add these to the cooled pasta and season with salt and pepper
5. Put into a serving bowl and sprinkle with chopped mint and walnuts
Ingredients
Marinade :
- 8-10 chicken drumsticks
- juice of 1 lemon
- 1 tsp. of salt
Coating Mix :
- 1/2 cup plain dried bread crumbs
- 1/2 cup finely chopped corn flakes
- 2 tbsp. sesame seeds
- 1/2 teaspoon salt
- 1/2 tsp. freshly ground black pepper
- 1 tsp. garlic powder
- 1 tsp. red chilli powder
- 1 large egg, lightly beaten
- 4 tbsp. milk
- 8 chicken drumsticks
- juice of 1 lemon
- 1 tsp. of salt
- 3 tablespoons melted butter
Methods:
1. Put the drumsticks in a large bowl, add lemon juice and one teaspoon of salt and rub it all over the drumsticks. Cover and marinate for at least 3 to 4 hours.
2. Beat the egg and milk in a bowl. Combine the bread crumbs, corn flakes, sesame seeds, salt, pepper, chilli powder and garlic powder in a plastic bag.
3. Dip the drumsticks in the egg mixture, then shake in the bag to coat.
4. Preheat the oven to 450 degrees. Grease a baking sheet.
5. Arrange the coated drumsticks on a greased baking sheet and drizzle with the melted butter.
6. Bake for 25 to 30 minutes.
7. Serve immediately.
Ingredient
- 2 cups fresh bread crumbs
- 1 teaspoon dried herbs, such as thyme, tarragon, rosemary (optional)
- Salt and freshly ground black pepper
- 500 g. boneless, skinless chicken breasts
- 1/4 cup vinaigrette, or black olive paste
- oil for frying
Methods:
1. You can make bread crumbs at home by whirring the fresh bread in the food processor. Season with the herbs, if using, and salt and pepper to taste.
2. Place the chicken breasts on a cutting board, and cut the chicken into strips about 2 inches long and 1/2 inch wide. 3. Place the chicken in a bowl. Pour the vinaigrette over the chicken pieces. With your hands, rub the vinaigrette into the chicken to make the crumbs stick to the chicken. Sprinkle the seasoned bread crumbs over the pieces and toss to coat. The coating won’t be evenly distributed but it really doesn’t matter.
4.Heat enough oil just to cover the base of the pan over medium heat until shimmering. Add the chicken pieces and sauté, without moving them, until the crumbs look golden, about 1 minute. With tongs, turn the pieces over and sauté the second side until golden, about 3 minutes. Reduce the heat to low and continue to sauté, turning the pieces frequently, until the chicken is cooked through, about 10 minutes longer.
Ingredients
- Chicken boiled and shreded 1 cup.
- Cucumber 1 cut lengthwise
- Tomato 1 cut lengthwise, remove seeds.
- Pinapple cubes 1/2 cup
- apple 1 cut in wedges
- Mayonnaise 5 TBSP
- Salt 1/4 TSP
- Black pepper 1/4 TSP
- White pepper 1/4 TSP
Method
Mix all ingredients together with mayonnaise and seasonings.
Serving
Spread sald leaves in a flat plate and pile your salad leaves in the center. Decorate with twisted orange, pineapple slice and tomato rose on top of salad.
Ingredient
- 225 g. puff pastry
- 1 quantity chicken fillings for patties
- beaten egg to glaze
Methods:
1. On a floured board, roll the pastry out thinly and allow to rest for 15-20 minutes. Using a 2-2 1\2 inch round cutter, stamp out 24-28 circles of pastry.
2. Line 12 tartlet tins, or as many as needed, with half the pastry circles. Place a teaspoon of mincemeat in the center of each. Damp the edges of the pastry lid with a little beaten egg and place over the filled tartlet tins. Gently press the pastry edges together to seal.
3. Cut one or two slit in the top of each pie. Brush with a little beaten egg.
4. If tartlet tins are not available, these mince pie can be made on a baking tray.
5. Place one pastry circle on a floured board, place a tablespoon of filling in the centre. Damp the edges of the pastry lid with a little beaten egg and place over the pastry base. Gently press the pastry edges together to seal.
6. Cut one or two slit in the top of each pie. Brush with a little beaten egg.
7. Put on wetted baking tray and Place in a very hot oven (425F, 220C. Gas Mark 7) and bake for 20 minutes or well risen and brown. Serve warm.
Note: Puff pastry can be made at home or can be purchased from grocery store.
Ingredients
- 450g boneless chicken breast
- 1 tbsp. lemon juice
- 1 tsp. garlic paste
- 1 tsp. ginger paste
- 2 green chili, ground
- 1\2 level tsp ground turmeric
- 1 tsp. Red chili powder
- 1 level tsp. salt
- 1 tsp. ground Coriander
Basic batter
- 200 g. gram flour, sieved (besan)
- 1 tsp. salt
- 1 tsp. chili powder
- 1 tsp. coriander seeds, crushed
- 1 tsp. garam masala
- 1level tsp. bicarbonate of soda
- 2 tbs. Coriander leave
- 2-3 drops of Yellow food color
- about 300 ml water
Methods:
1. Cut chicken into bite sized pieces. Rub the chicken with lemon juice and put aside. Mix the garlic, ginger paste with salt, chili powder, turmeric, green chilies and ground coriander. Smear the chicken pieces with spice paste and set aside for at least 2 hours.
2. Place the gram flour and the remaining dry ingredients and food color in a bowl. Pour in the water gradually and beat to a smooth paste. The consistency should be like thick pancake batter. Leave aside to rest for 20 minutes.
3. Heat oil in a deep fryer or a karahi to smoking point, then reduce the heat to medium.
4. Dip a few pieces of chicken into the batter to thoroughly coat them, then using your fingers lift them out of the batter and at once drop them into the hot oil. Be careful not to splash yourself with hot oil. Do not try to fry too many at a time. Fry for a few minutes, then carefully turn them over. Fry the pakoras for 5-8 minutes to a crisp golden color, drain thoroughly with a perforated slice. Then place them on absorbent kitchen paper.
5. Sprinkle with chat masala.
6. Serve with Nan, Podinay Ki Chutney and Sweet tamarind chutney
Ingredients
- 4 chicken breast fillets
- 2 tbsp. fresh lemon juice
- 1 level tsp. salt
- 1 tsp. pepper
- 1\2 cup flour
- 1 tsp. red chilli powder
- 11/2 cups dry breadcrumbs
- 2 eggs, lightly beaten
- oil for frying
Methods:
1. Cut the chicken fillets into strips about 1\2 inch wide and 2 inch long. Marinate the chicken strips with lemon juice, 1\2 teaspoon salt and 1\2 teaspoon pepper and keep aside for about an hour, Drain excess water and pat dry the strips.
2. Combine in a medium bowl, flour, chilli powder and remaining salt and pepper. Add chicken strips and mix well to coat the chicken with flour.
3. Dip the chicken strips first in egg, then coat with breadcrumb and place them on a tray in single layer.
4. Heat the oil in a large karahi or deep frying pan. Carefully immerse 6-8 chicken strips into the hot oilat a time for 3-5 minutes, turning them over once or twice. Fry to a golden crisp colour.
5. Drain on paper towels. Serve with mint chutney and garlic chutney.
Ingredient
- 300 g. boneless chicken breast, cut into cubes
- 2 medium onions, peeled and roughly chopped
- 1\2 tsp. salt
- 1\2 tsp. chilly powder
- 1tbsp. vinegar
- 1 tsp. chatt masala
- 1 tbsp. oil
- 1\2 kg. boneless chicken breast, cubed
- 1 tsp. ajinomotto
- 2 1\2 cups water
- 3 tbsp. oil
- 2 spring onion bulbs, finely sliced
- 1 medium tomato, skinned and finely chopped
- 1 small green bell pepper
- 1 small red bell pepper
- 1 small yellow bell pepper
- 1 tsp. salt
- 1\4 tsp. freshly ground black pepper
- 1 level tbsp. corn flour
- 3 tbsp. fresh breakfast cream
Methods:
Chicken and onion filling:
1. Combine chicken, 1 onion, salt, chili powder, vinegar and 1\2 cup water in a medium saucepan. Cover and cook over medium- low heat for about 20 -25 minutes or until chicken is very tender and all the moisture has evaporated. Cool slightly and using a sharp knife finely shred the chicken. Transfer chicken to a bowl, add chatt masala and keep aside.
2. Heat oil in a medium frying pan over medium heat, add remaining onion and fry until soft, about 2-3 minutes.
3. Remove from heat and add to chicken, mix well and adjust seasoning with salt and pepper.
Chicken and bell pepper filling:
1. Put chicken, 1\2 teaspoon ajinomoto and 2 cups water in a medium saucepan, cover and cook over low heat, about 25 minutes or until chicken is tender and about 1\2 cup water is left, Finely shred the chicken and put aside.
2. Heat oil in a large skillet and add onions and fry until soft, about 2 minutes. add chicken, tomato and reserved water, cover and cook for 5 minutes.
3. Add bell pepper, salt, back pepper, 1\2 teaspoon ajinomoto and cook 2 minutes, stirring constantly.
4. Dissolve corn flour in 1\2 cup water, add to chicken mixture and stirring constantly, cook for 1 minute, Add cream stir once and remove from heat.
Ingredient
- Oil for deep frying
- 2 white cups flour
- 1\2 cup Cheese (shredded)
- 2 Capsicums
- 1 Onion
- 1 egg
- 1 tsp.baking powder
Salt to taste
- black pepper to taste
- red chili powder to taste.
Methods:
1. Sieve flour, baking powder, chili powder, salt and pepper in a bowl.
2. Cut the capsicums and onion into small pieces and add to the flour.
3. Add water to the flour mixture and stir with hand or wooden spoon to make a thick better like Paccar. If better is very thick or sticky then add little more water. Add cheese and stir.
4. Heat oil in a deep frying pan or karahi. Drop a tablespoon full in the hot oil and fry them like pakora.
5. Serve hot with ketchup or chutny.
Ingredients
1 kg Ground Beef “Thickly minced”
2 cups of finely chopped Green (Spring) Onions
2 Tbs whole anar dana
3 Tbs whole dried coriendar seeds
2 Tsp White zeera
4 Hot green chili “finely chopped”
3 Tsp dried red chili “Thick grind”
2 Tsp finely shred fresh ginger
1 large tomato finely chopped.
Salt to taste
Fat or Oil to deep fry.
Methods:
Mix all the ingredients. Heat the Oil. Oil must be very hot otherwise you will not get the crisp surface. Make Large portions of mixture, round and in 1/2 thickness. When Oil is hot, start frying Kababs. Kababs are ready to serve as
soon as the surface of the kababs gets dark brown. Serve with Nan and Mint Chutney.
Ingredients
- 500 g. carrots
- 1\2 cup mayonnaise
- 1\2 cup raisins
Methods:
1.Peel, wash and grate the carrots.
2. Mix the grated carrots with mayonnaise, raisins and salt.
3. Chill before serving.
4. This easy salad make the perfect starter for a special meal.
Ingredients
- 4 large slices of bread
- 4 slices cheese
- 1 Capsicum
- 8-10 olives
- 8 tbsp. Ketchup
- hot Sauce as your taste
- 1 cup cooked chicken
- 1\2 tsp. oregano
- black pepper
Methods:
1. Toast the bread in a toaster. Roughly chop the chicken. .Cut the pepper into 1 inch sticks. Cover each toast with thin layer of ketchup and hot sauce. Season with pepper and sprinkle with oregano.
2. Decorate each with chicken, bell pepper and olives. Put cheese slice on the top of each pizza.
3. Place the pizzas in the microwave oven and cook until the cheese melts.
4. Serve hot with potato wedges.
Ingredients
- 1 Chicken with skin, cut into 8 pieces, or 8-10 drum stick
- Juice of 1 large lemon
- 1 cup plain flour
- 1 cup basin (gram flour)
- 1 tsp. red chilies (optional)
- 1 1/2 tea spoon salt
- 1 tea spoon black pepper
- oil for deep frying
Methods:
1. Put the chicken a large bowl, add lemon and one teaspoon of salt and rub it all over the chicken pieces. Cover and marinate for at least 3 to 4 hours or overnight in a refrigerator.
2. Mix 1\2 teaspoon of salt and rest of the ingredients, except oil. Place the coating mixture in a plastic bag. Put one piece at a time in the bag and shake it to coat the mixture. Arrange the coated chicken pieces in a single layer on a cookie sheet.
3. Deep fry the chicken in an electric deep fryer. Follow the manufacturer’s instruction. Alternatively fry the chicken in a deep fryer over high heat. Fry to a crisp golden color. Remove from the oil and place on an absorbent kitchen paper. Serve hot with French fries and garlic chutney
Ingredients:
2 cups black beans , canned
1\2 cup jar chunky salsa
1 medium onion, cut into small cubes
1 medium bell pepper, seeded and chopped
2 – tomatoes, diced
2 teaspoon chilli powder
2 cups lettuce, shredded
8-10 inch corn tortillas
- – sour cream
- – cheddar cheese, grated
How to Cook:
1. In a large bowl mix the black beans, salsa, onion, peppers and chili powder. If possible refrigerate over night to enhance the flavor.
2. Microwave the bean mixture for about 2 minutes or heat over low heat for 5 minutes. Add little water if the mixture is too thick.
3. Spread one tablespoon of sour cream in the center of the burrito, then place three tablespoons of the mixture over the cream and a layer of tomato, lettuce and cheese. 4. Fold the ends and then roll up. Microwave until just heated through.
5. Serve with extra sour cream and salsa.
Ingredients:
2 large eggplant, baigaan
1 medium Onions
2 cloves garlic (crushed)
1\2 cup bread crumbs
2 tablespoon coriander leaves, chopped
1\2 cup cheese, grated
1\4 cup flour
1 teaspoon salt
1\2 teaspoon pepper
- – bread crumbs for coating
- – oil for frying
1 – egg, beaten
How to Cook:
1.Spike each baingan and onion with a fork and hold it over the burner to char the skin or alternatively place them under a hot grill. Turn the baingans a few times to make sure that the skin is completely charred and the flesh is soft.
2. Place baingan and onion in a bowl and wait until cool enough to handle. Carefully remove the charred skin, cut off the stalk of baingan and finely chop the flesh. Remove the excess moisture from baingan by pressing the flesh between the palms.
3. Combine baingan, onion, garlic, bread crumbs, coriander leaves, cheese, flour, salt and pepper. Mix well to combine.
4. Shape into rounds of desired size. Dip kababs first in beaten egg, then coat with bread crumbs.
5. Heat oil in a frying pan and fry 3-4 kababs at a time.
6. Serve hot.
Ingredients
-2 cups Minced beef
-Salt To taste
-Green chillies(sliced) To taste
-Red chilly powder To taste
-Ground Peppers To taste
-Cooking oil For frying
-1 tsp Cummin seeds
-1 cup Chopped potatoes
-1 Tbsp Flour of pulse (Baisan)
-2 Tbsp Fresh carder
-1 Egg
-Mint leaves to taste
-1 Tbsp Dried carder (Sabat Dhania)
Methods:
1. Take minced beef in a bowl.
2. Add all other ingredients except oil.
3. Make kabaabs of reasonable thickness and size.
4. Deep fry on medium heat.
5. Serve with chutney.
Ingredients:
2 cups flour
1/2 teaspoon salt,
4 tablespoons ghee or oil
4 tablespoon water,
4-5 medium potatoes, boiled in their jacket
4 tablespoon oil
1 medium onion, finely chopped
1 cup peas, shelled
1 tablespoon ginger, finely chopped
3 tablespoon coriander, fresh, chopped
3 tablespoon water
1.5 teaspoon salt
1 – green chilies fine chopped
1 teaspoon coriander seeds, ground
1 teaspoon garam masala
1 teaspoon cumin seeds roasted & ground
1 teaspoon chilli powder
2 tablespoon lemon juice
- – oil for deep frying
How to Cook:
1. Sift the flour and salt into a bowl. Add the 4 tablespoons on oil and rub it in with your fingers until the mixture resembles coarse breadcrumbs.
2. Slowly add about 4 tablespoons water- or a tiny bit more — and gather the dough into a stiff ball.
3. Empty the ball out on to clean work surface. Knead the dough for about 10 minutes or until it is smooth. Make a ball. Rub the ball with about 1/4 teaspoon oil and slip it into a plastic bag. Set aside for 30 minutes or longer.
4. Make the stuffing. Peel the potatoes and cut them into 1/4 inch dice.
5. Heat 4 tablespoons oil in a large frying pan over a medium flame. When hot, add the onion. Stir and fry until soft but not brown. Add the peas, ginger, green chilli, fresh coriander (cilantro), and 3 tablespoons water. Cover, lower heat and simmer until peas are cooked. Stir and add a little more water if the frying pan seems to dry out.
6. Add the diced potatoes, salt, coriander seeds, garam masala, roasted cumin, chilli powder and lemon juice. Stir gently to mix. Adjust the seasoning with salt and pepper. Turn off the heat and allow the mixture to cool.
7. Knead the pastry dough again and divide it into six balls. Keep 5 covered while you work with the sixth.
8. Roll this ball out into a 7 inch (18 cm) round. Cut it into half with a sharp, pointed knife. Pick up one half and form a cone, making a 1/4 inch wide (5 mm), overlapping seam. Glue this seam together with a little water. Fill the cone with about 2 1/2 tablespoons of the potato mixture. Close the top of the cone by sticking the open edges together with a little water. Again, your seam should be about 1/4 inch (5 mm) wide. Press the top seam down with the prongs of a fork or flute it with your fingers. Make another samosa from other half. Make 12 more samosas.
Heat about 2 to 3 inches of oil in a karahi for deep frying over a medium-low flame. You may use a small, deep, frying pan for frying. When the oil is medium hot, put in as many samosas as the pan will hold in a single layer. Fry slowly, turning the samosas frequently until they are golden brown and crisp. Drain on paper towel and serve hot.
Note:
Ready made pastry wrap can be purchased from supermarket or oriental stores.
Ingredients:
4 medium potatoes
1/4 cup imli ka ras
1 teaspoon salt.
1 teaspoon chilly powder
1.5 teaspoon chat masala
1/2 teaspoon khati powder
2 medium tomatoes, diced
1 medium onion sliced
3 – green chillies chopped
2 tablespoons coriander leaves, chopped
How to Cook:
1. Boil potatoes in plenty of water until tender, about 20 minutes. Peel the potatoes and place them in refrigerator until cold. Cut them into small cubes and keep aside.
2. In a small bowl, put together imli ka rus, salt, chili powder, khati powder and chaat masala, stir to mix the ingredients.
3. In a large bowl combine potatoes, tomatoes, onions, green chilies and coriander leaves.
4. Pour imli mixture over potatoes mixture and stir gently with a wooden spoon to coat the potato with spices. Serve warm or cold. To serve warm microwave for 1 minute.
Ingredients
- 1cup chickpeas, soaked overnight in plenty of water
- 6 cups water
- 1\2 tsp. bicarbonate of soda
- 1tsp. salt
- 1\4 cup. oil
- 1tsp. chaat masala
- 1 tsp. chilli powder
- 1 level tsp. ground cumin
- 1\4 cup imli ka ras
- 2 large potatoes, boiled, peeled and cubed
- 1 onion, peeled and thinly sliced
- 2 medium tomatoes
- 2 green chillies, chopped
Methods:
1. Put the chick peas in a large heavy-based saucepan, add the water, salt and the bicarbonate of soda and bring to boil. Cover the pan and boil the chick peas for about 2 hours until they are tender but still retain their shape. This process can be speeded up in a pressure cooker. Use half the quantity of water. (Follow the manufacturer’s instructions for timing.) Once the chick peas have become tender keep them in the boiled water. It will be used at a later stage.
2. Heat oil in a medium heavy based saucepan over medium heat. Add chaat masala, chilli powder cumin, imli ka ras, potatoes, chickpeas and water. Stir gently until well combined. Cover and cook over low heat for about 5-8 minutes.
3. Transfer to serving dish. Garnish with sliced onions, tomatoes and green chillies.
Ingredients
- 1\2 kg. potatoes
- 1 tsp. salt
- 1\2 tsp. black pepper
- 250 g. lean ground beef
- 1 tsp. ginger paste
1 tsp. garlic paste
- 1\2 tsp. chili powder
- 1\2 tsp. salt
- 1\2 cup water
- 1\4 tsp. black pepper
- 1tbsp. vinegar
- 1 egg beaten
- bread crumb, for coating
- Oil for deep frying
Methods:
1. In a large saucepan cover potatoes with cold water by 2 inches and simmer until tender, 35 to 40 minutes.
2. Drain potatoes in a colander and cool slightly. While potatoes are still warm, peel and mash with a potato masher or fork and stir in salt and black pepper. Chill mashed potatoes until cold.
3. Meanwhile prepare the stuffing: Place mince in a skillet. Add ginger, garlic, chili powder, salt and water to it.
4. Cook over medium heat for 15-20 minutes until mince is tender and water has been completely absorbed. This is very important otherwise rolls will split on frying. Remove from heat, add vinegar and allow to cool.
5. Flour your palm and place about 2 tablespoons of the mashed potato and pat it into a round shape. Place a little of the stuffing in the centre and fold the potato paste over it, covering the stuffing completely and roll it into an oval shape.
6. Dip rolls first in egg, then roll in bread crumbs to cover completely. Repeat with remaining rolls and place them in a single layer on a baking tray.
7. Heat oil in a karahi or wok over medium heat and fry rolls in batches for 3-5 minutes or until golden. Remove from oil and put them on absorbent kitchen paper to absorb excess oil.
© 2012 Pakistani Food. All Rights Reserved.
Powered by WordPress. Designed by 