Ingredients:
Gram flour ½ kg
Green chilies 8 (finely chopped)
Coriander leaves 1 bunch (finely chopped)
spring onions 4
Red chili 1 tbsp
Whole coriander 1 tsp
White cumin 1 tsp
Soda bicarbonate ¼ tsp
Egg 1
Salt to taste
Dalda or your choice of cooking oil 3 cups
Method:
In a deep pan mix all ingredients. Deep aside for a while, then add lemon juice and mix thoroughly. Heat oil and deep fry pakoras till golden.Take out and spread on newspaper.
Ingredients:
Potatoes 1 kg (boil and mash)
Gram flour ¼ kg
Mustard seeds ½ tsp
Cumin seeds ½ tsp (roast and grind coarsely)
Salt to taste
Green chilies 4 chop fine
Coriander leaves 1 bunch cut fine
Red chili powder 1 tsp
Dalda or your choice of cooking oil for deep frying
Chutney for Potatoes:
Tamarind ¼ kg
Salt ½ tsp
Sugar 2 tbsp
Red chili powder 1 tsp
Dry ginger powder ½ tsp
Asafoetida (heeng) a pinch
Method:
Chutney Preparation Method:
Soak the tamarind in 2 cups of hot water for 20 minutes. Take out the seeds and mix well with the ingredients. Cook on low heat for 10 minutes.
*Add all the spices to the mashed potatoes; make small balls. Mix gram flour with water into a thick batter. Add in the salt and red chillies and mix well. Cover potato balls with the batter of gram flour. Deep fry till golden brown. Eat with chutney while hot.
Ingredients:
Cabbage 1
Beef mince ½ kg
Ghee ¼ kg
Onion 3
Red chili (powder) 1 tsp
Turmeric ½ tsp
Coriander (green) ¼ bunch
Ginger 2 (inch pieces)
Garam masala (whole) ¼ kg
Salt per taste
Method:
1.Wash mince and mix in it half of garam masala (whole) and salt. In a pan heat oil and fry mince in it. Take it out in a plate and cool. Boil cabbage leaves, when soften, drain out water and keep them also in a plate to cool. Grind remaining half of garam masala and add in the fried mince. Chop (finely) onion and ginger.
2.Mix coriander in it and spread half of this paste on boiled cabbage leaves. On top of it spread a layer of mince. Then place over it onion, garlic and ginger. Make a layer of this mixture. Roll cabbage leaves and tie each roll with a thread. Fry remaining of garam masala in oil.
3.Then add to these cabbage leaves rolls and fry. Keep heat low. When cabbage leaves are about to turn brown, cover the pot with a lid and make it airtight. Keep shaking the pot slightly. Cook for half an hour, then remove from the heat and serve.
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:
2 eggs
1 capsicum/green bell pepper, chopped
1/2 spring onion, chopped
2/3 green chillies, chopped
salt to taste
1/2 tsp black pepper
1 tsp soy sauce
1 tsp chili sauce
1/2 tsp oregano
A pinch of thyme
1 tbsp fresh coriander/ mint leaves, chopped
oil
Preparation:
Beat eggs.
Add all ingredients and mix well.
Heat oil in a frying pan.
Pour mixture in the pan and cook on slow flame.
When puffed, flip the omelet and cook the other side.
Ingredients:
Sarson ka saag 1 kg(leaves only boiled and pasted)
Mustard seeds 1 tsp
Oil 1/4 cup
Salt up to taste
Butter 1 tbsp
Red pepper powder 1/2tsp
Green chillies 2 to 3 paste
Garlic paste 1 tsp
Onions-diced in small pieces(half)
Preparation:
Put a pot over low flame and add oil to it let it cook a little then add onions and cook until onion becomes transparent (do not over cook or brown onions)
Then add mustard seeds and cook for 1 min.
Then add sarson ka saag paste in there with garlic paste and cook for a while.Then add green chili paste salt and red pepper powder in it.
Leave it over a low flame for about 3 to 5 min to let all extra water evaporate.
In end put butter and simmer for further 2 min.
It is ready to serve with makii ki roti and garlic chutney.
Ingredients:
650 gms of carrots
2 bay leaves
1 medium sized onion
1 tsp of peppercorn
68 cloves of garlic
1200 ml of water
1 packed cup of green coriander
tsp of white pepper powder
2 tbs of butter
Salt to taste
Preparation:
Wash, peel and roughly chop carrots.Peel and chop onion and garlic.Wash and finely chop fresh coriander leaves leaves and reserve the stems.
Heat butter in a pan, add bay leaves, peppercorns, onions and garlic and fry for two minutes. Add carrots, coriander stems and water and bring to a boil.When carrots are completely cooked, remove them and put in a blender to make a fine puree.
Reduce the stock slightly by boiling and strain. Take the puree in a pan and add strained stock to reach the desired consistency. Bring to a boil again. Add white pepper powder dissolved in a little water.Add salt to taste.Stir in finely chopped fresh coriander leaves
Ingredients:
8 tomatoes
Salt and pepper
6 oz (150 g) low fat cottage cheese
Small bunch of fresh chives or spring onion tops or parsley, finely chopped
Oil free Vinaigrette Dressing
Watercress to garnish
Preparation:
French tomatoes are so called because in the traditional recipe Gervais cream cheese is used in place of the low fat cottage cheese.
Scald and skin the tomatoes by placing them in a bowl,pouring boiling water over them and counting to fit.
Ingredients:
1 small cauliflower
2 big onions
pod garlic
2 inch ginger
tsp turmeric
2 tsp coriander powder
3 tsp chili powder
2 bay leaf
4 cloves
6 pepper corns
1 cup oil & Salt to taste
Preparation:
Clean & deep fry the cauliflower without cutting it into pieces.
Fry it till it has turned brown from all sides.
Take it out & keep it aside.
Grind together 1 onion, ginger & garlic to fine paste.
Then to the same oil add the bay leaf, cloves and peppercorns then put 1 chopped onions & fry till it turns dark brown.
Add the masala paste along with other dry masala mentioned in the ingredients.
After this masala is done add the chopped tomatoes fry it then put the deep fried flower in this prepared masala.
See to it that the flower gets completely covered with the masala.
Keep it on slow fire for 5 min. While serving garnish it with fried potatochips and fresh coriander leaves.
Ingredients:
56 medium potatoes
1 cup grated or crushed paneer
45 green chillies
1″ piece ginger
23 cloves garlic
1 crushed red chili
1 sprig spring onion finely chopped
1 tbsp butter or ghee
1 tsp soya sauce
1/2 tsp sugar
salt to taste
Preparation:
Wash and peel the potatoes raw.Pressure cook for one whistle only.
Cut a coin on the potato vertically and scoop out the inside leaving a thick wall.
Mix the scooped potato,paneer,green chillies,salt well.
Carefully stuff the mixture in the potatoes close mouth with the coin shaped lid.
Heat ghee or butter, add the crushed chili,garlic and ginger.
Fry for a minute.Add the spring onion and sauce, sugar and salt.
Carefully slide potatoes in and see that they are coated with the seasoning.
Before serving transfer carefully to casserole and bake in a hot oven for 7 to 8 minutes.
Serve hot.
Ingredients:
6 large eggs
2 tablespoons coriander leaves, chopped
1 medium tomatoes (chopped)
1 medium onion finely chopped
2 tablespoons butter
12 cup cheese,Gruyre grated.
Additional coriander leaves, fresh
Preparation:
1. Combine eggs, 2 tablespoons chopped fresh coriander and salt and pepper to taste. Beat until well blended. Stir in tomato and onion.
2. In a medium non stick frying pan, heat 1 tablespoons butter; over moderately high heat, until butter melts and foam begins to subside.
3. Add half of egg mixture. Cook until omelet is set, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 2 minutes. Top with 1/4 cup grated cheese.
4. Fold omelet into thirds and turn out onto plate. Repeat with remaining 1 tablespoons butter, egg mixture and 1/4 cup grated cheese. Sprinkle omelets with additional chopped fresh parsley
Ingredients:
1 tin cream style corn
4 oz mixed vegetables (carrots, eggplant, squash, cabbage, cauliflower etc)
2 tbsp tomato paste
1 finely chopped onion
1 tsp finely crushed
fresh ginger
1 tsp finely crushed fresh garlic
3 whole black peppercorns
1 tsp whole jeera
1 tbsp ghee
Salt
Cilantro
Preparation:
1. Heat the gheeClick to find more about ghee in a cooking pot,preferably nonstick.
2. Add jeera and black peppercorns.
3. Add ginger and garlic after the jeera turns brown and fry for a few seconds.
4. Then add the chopped onions and fry till they turn golden brown.
5. Then add the tomato paste and after a few seconds add the mixed vegetables and about 24 tbsp water.
6. Cover and cook till the vegetables are half done.
7. Then add the cream style corn and salt and complete the cooking. Garnish with cilantro.
Ingredients:
Channa dal (boil before cooking).
oil
curry Pata with stick
red chili powder.
haldi
sabout zeera
kolonji.
lazan.
adrak
salt
green capsicum (shimla mirch)
yogurt ( patah hona chayia)
hara dhaniya
piyaaz
Preparation:
1.soak the channa dal in water and keep it for 1 or 2 hrs.
2.then in a cooking pan add water,salt and channa ki dal and boil it for 15 to 20 mint.Don’t boil much otherwise it will be soft.
3.in a fry pan add little oil and add piyaaz of arc shape ‘c’ fry it
4.when the piyaaz is fried take half piyaaz from the pan and put in to other plate.
5.then half piyaaz which is in pan in that add curry Pata with danda mix them then add red chili powder,haldi, sabot zeera, kolonji, lazan adrakClick to find more about adrak paste and green chilies and salt.
6.then take the curry Pata stick (danda) from the pan and add boiled channa dal and then add shimla mirch and mix it..
7.then add yogurt and mix it.
8.then us ko dum per rak duo for 10 mint on low flame and when its ready garnish with garam masala and hara dhaniya serve with naan .
Ingredients:
Brinjals 4 nos medium size, cut into quarters
Garlic paste 1 tbsp
Ginger paste 1 tsp
oil 3 tbsp
Red chilly powder 1/2 tsp
Fennel powder 1 tsp
Salt use as required
Mono sodium glutamate 1 tsp
Soya sauce 2 tsp
Corn flour 2 tbsp
Sugar 1 tsp
Spring onions 2 tbsp chopped
Preparation:
1.Heat the oil in a wok.Add the garlic ginger paste and fry for 30 seconds over a medium flame stirring constantly.
2. Add the brinjals and fry till the brinjals starts to change color.
3. Add the red chilly powder, fennel powder and fry for a minute over a medium flame stirring constantly.
4. Reduce the flame and add the Soya sauce salt, jinomotto,sugar and fry for a minute.
5. Add a little water and simmer the mixture till the brinjals are cooked.
6. Dissolve the corn flour in a little water and mix with the Brinjals . Mix thoroughly.
7 When the gravy becomes thick remove from the flame.
8. Serve hot garnished with the spring onions.
Ingredients:
600 gms White pumpkin
1 cup Chopped onion
1 tbsp Ginger paste
1 tbsp Garlic paste
3/4 cup Chopped tomato
1 tbsp Red chili powder
1 tbsp Coriander powder
1 tsp Turmeric powder
Salt
2 tbsp Oil
Preparation:
Peel white pumpkin, cut lengthwise,remove seeds and cut into small dices.Heat oil,add chopped onions and saute until soft.Add ginger,garlic paste,stir and add chopped tomatoes,red chili powder, coriander powder,turmeric powder and salt.Cook for some time.Add white pumpkin,mix well.Add approximately 3 cups of water and cook until white pumpkin is cooked and masala is thick.Serve hot.
Ingredients:
68 medium sized Brinjal (long variety)
2 cups Yogurt
Salt to taste
2 tbsp + to deep fry Oil
1/4 tsp Asafoetida
34 Green cardamom
1 tbsp Fennel powder (saunf)
1/2 tbsp Dry ginger (soonth)
2 tsp Kashmiri red chili powder
Preparation:
Wash and cut brinjals into quarters length ways and keep in water till further use. Whisk yogurt and salt together. Heat sufficient oil in a kadai.Drain, pat dry and deep fry brinjals till light brown.Remove onto an absorbent kitchen towel. Heat two tablespoons oil in a pan,add asafoetida and green cardamoms. Stir fry briefly and immediately add the whisked yogurt.Stir in fennel, dry ginger and red chili powders.Cook on medium heat for two to three minutes and add fried brinjals.Reduce heat and cook covered for three to four minutes. Adjust seasoning and serve hot.
Ingredients:
1 1/2 tbs Tamarind paste
2 c Water
8 sm Boiling potatoes
1/4 c Corn oil
1 md Onion; thinly sliced
2 ts Minced fresh ginger
4 Garlic cloves; minced
1/2 ts Dried red pepper flakes
1/2 ts Ground turmeric
1/2 ts Ground cardamom
1/2 ts Ground fennel
1/2 ts Cinnamon
1/4 ts Freshly ground pepper
Salt
Preparation:
Dissolve tamarind paste in 1 cup water.Let stand 30 minutes.Strain.Boil potatoes until just tender.Cool completely,then peel.Using wooden skewer,pierce each potato in 4 places.
Heat oil in heavy large skillet over medium heat.Add onion and cook until crisp and lightly browned, stirring frequently,about 10 minutes.Remove from skillet.Add potatoes and brown well on all sides. Remove from skillet. Pour off all but 1 tablespoon oil from skillet.Add ginger and garlic and stir 1 minute.Stir in pepper flakes and turmeric.Blend in 2 tablespoons water.Mix in onion.Add potatoes,tamarind liquid and remaining 14 tablespoons water.Stir in cardamom, fennel,cinnamon and pepper.Cover and simmer until sauce has thickened slightly,about 15 minutes. Season with salt.
Ingredients:
Potatoes 2 cut in cubes
Methi leaves dry 1 tbsp
Beans 1 Pao chopped
Salt 1 tsp
Methi dana 1/2 tsp Chilly powder 1 tsp
Ginger 1/2 tsp
Haldi 1/4 tsp
Garlic 1/2 tsp
Oil 1/4 cup
Preparation:
Heat oil fry methi dana than add ginger,garlic salt,red chilly,haldifry, add chopped potatoes, beans and fry well.Add 1 cup water and cover till done. Lastly add soaked dry methi and cover till done.
Ingredients:
1/4 cup Oil
250 gms Potatoes peeled and finely sliced
2 Onions sliced2 Tomatoes finely chopped
10 12 Red Chillies whole
1 tsp Salt
Preparation:
Heat the oil.Fry the onions and red chillies together.When the onions are brown,remove them and the red chillies with a slotted spoon.Let them cool slightly, then crush them lightly with your hands. In the same oil fry the potatoes till they are light golden in color. Add the tomatoes and salt, stir and fry till the oil separates.Return the crushed onions and red chillies to the pan. Cover the pan and simmer over a low heat.
Ingredients:
Peas 1 cup
Carrot 2
French beans 1 cup
Potato 2
Cauliflower 1/4 kg
Brinjal 2
Soya 1 bunch Mheti 3 bunch
Tomato 3
Haldi 1 tsp
Chilly Powder 1 tsp
Salt 1 tsp
Green chilly whole 6
Ghee 1/2 cup
Preparation:
In a handi,add all chopped vegetables with salt,haldi,red chilly,chopped green chilly,oil or ghee,1 cup water cover and cook till done.About 20-25 minutes.
Ingredients:
4 tablespoons santan/coconut milk
salt to taste
3 tablespoons cooking oil
vegetables : e.g.
2oz (60g) ladies’ fingers (leave whole)
2oz (60g) French beans (stringed and cut into 5cm/2inch
lengths)
2oz (60g) carrot (sliced)
2oz (60g) cabbage (shredded)
2oz (60g) green peas
Mix to a paste :
1 teaspoon chilly powder
1 teaspoon turmeric(kunyit:powder of a yellow root)
4 tablespoons water
Pound :
2 cloves garlic
5 small onions
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1 teaspoon coriander seeds
Preparation:
1. Heat oil and fry pounded ingredients and the chili paste until fragrant
2. Put in the ladies’ fingers, French beans and carrot
to cook for 5 minutes.
3. Add a little water if necessary.
4. Add cabbage,green peas,santan and salt to taste.
Simmer until vegetables are tender.
5. Dish up and serve hot
Ingredients:
23 potatoes peeled and cut into thin transverse slices Red chilly kutty hoi
salt according to taste
1 tsp zeera
1/4 cup oil
Preparation:
Put the oil in a pan on medium flame till hot.Add zeera and then add potato slices once the zeera is ready.Add red chilly and salt and mix it well. Cover it and leave for 10-15 minutes. Tasty aloo kay qatlay are ready.
Ingredients:
Vegetable oil cooking spray
2 pounds russet potatoes,cut into 1/4inchtick slices
3tablespoons olive oil
coarse salt
pinch of cayenne pepper
freshly ground pepper
Preparation:
Preheat oven to 400′ Lightly coat 2 rimmed baking sheets with cooking spray;set aside.put potatoes, oil.1 tablespoon salt, and the cayenne in a large bowl;season with pepper.Toss to combine.
Arrange potato slices on prepared baking sheet,spacing them 1/4 inch apart.Bake,rotating sheets halfway through,until potatoes are crisp and golden brown,about 30 minutes.Spread out potatoes on parchment paper;let dry 5 minutes.Sprinkle with salt,if desired.
Ingredients:
1/2 kilo peeled and chopped tindey in small pieces
1 pao tomatoes (chopped in small pieces
1 tbs cutti lal mirch
1/4 tsp haldi
1 tsp salt
1/2 cup oil
46 hari mirch
1/4 cup hara dhania
Preparation:
Heat oil in the degchi.Add tomatoes,salt,haldi and red chili.Fry them for a while until well done. Next put in the tindey and half cup of water.Cook for ten minutes with the lid covered.When oil floats on top add hari mirchi and hara dhania on top.
Ingredients:
1 med packet spaghetti
1 large carrot
1 packet bean sprouts
10 mushrooms (closed cup)
2 large red onions
2 chicken breasts
mayonnaise
soy sauce
salt
cooking oil
Preparation:
1. Cut the chicken breast length ways (kindly ensure its chunky and not too fine) and soak it well in lemon juice.
2. Put water in a hob or a large deep pan (sufficient for a med pack of spaghetti) and bring it to a boil.Put spaghetti in the boiling water.Let it boil for about 4 minutes.Then lower the flame and let it simmer for 12-15 minutes.
3. Chop the onions and mushrooms.Cut bean sprouts in half, not too fine.Grate the carrot.
4. Take a large pan and put in about less than 1/4 cup of oil. put all the vegies in and stir fry over a full flame. add in a generous amount of soy sauce and a bit of saltClick to find more about salt while stir frying.
5. throw in the chickenClick to find more about chicken (along with the vegies) after 30 seconds. fry the whole thing for about 5 minutes over a full flame. if you do it right, the chickenClick to find more about chicken will be cooked before the vegies become soggy.
6. The spaghetti should be done by now. drain the water and put the spaghetti on a separate plate. add in the vegetable and chickenClick to find more about chicken. mix it well. take a can of pineappleClick to find more about pineapple and cut each slice into 8 pieces. you’ll require about 4 slices for the entire dish. take mayonnaise (about 3 spoonfuls) and mix it well with the entire thing.
Ingredients:
23 baked potatoes or more(bake them in microwave)
salt( to taste)
lemon juice9(to taste)
pepper(to taste)
chat masala(to taste)
Preparation:
First cut the baked potatoes into squares.Than add salt, pepper,lemon juice and salt,stir.Then add other ingredients if you like.
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 zeera
1/2 tsp dhuniya powder
1/2 tsp chili powder or according to taste
Preparation:
Boil the potatoes with skins till soft.Cool.Peel and dice into 1 inch cubes.
In a nonstick 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:
2 potatoes cut into cubes(medium sized)
1 small cauliflower
2 tomatoes chopped
2 onions chopped
2 tbs ginger garlic paste
2 tsp red chili powder
1/4 tsp yellow turmeric powder (haldi)
2 tsp coriander powder
salt to taste
cooking oil
Preparation:
In oil, fry the onions till brown.Then add the tomatoes and all the masalas.Also add the ginger garlic paste.When the tomatoes are slightly cooked, add the cubed potatoes.Add some water along with it(around half a glass).Cook for around 1520 minutes.Now add the cauliflower and cook till vegetables are cooked.
Ingredients:
okra
onion
tomato
green chili
salt
red pepper
oil for fry
1 kg
one in chunky slices
3 small piece
1 tsp
1 tsp
Preparation:
Cut okra in very small piece then put oil in deep pan fry okra in oil until it look crispy not look black after it get crispy put okra in separate pan and put onion,tomato ,green chili,salt,red pepper on it and add 1 tsp oil in it and just mix on low heat just for 2 minutes .
Ingredients:
LAUKI:
1)Lauki cut into 68, 2inch cubes
2)Onion paste 1/2 medium size.
3)Ginger garlic paste 1 teaspoon (tsp) full
4)Coriander powder1 tsp
5)Cumin (zeera) powder 1/2 tsp
6)Salt, red chili powder as per taste
7)Black pepperClick to find more about Black pepper powder (kaali mirch) 1/2 tsp
8)Oil 1/2 cup
DAAL:
1) Chana Daal 1 cup or 11/4 cup
2) Salt1/2 tsp
3)Tomato chopped, 2 small
GARNISH:
Chopped coriander leaves,chopped green chillies
Khatayi/aamchoor powder 1/2 tsp (recommended)
Preparation:
For this recipe,lauki & daal are prepared separately, and then mixed together.
Daal:
In a vessel take chana daal,water,salt,& tomatoes,& boil the mixture till the daal is done. Once done, stir it for a minute with a spoon so that the tomatoes blend well in the daal.Keep aside.
Lauki:
In a karhai, take 1/2 cup oil, heat it on medium high flame, & add onion paste, gingergarlic paste, and all the ingredients listed under ‘lauki.’
Fry till the oil separates from the masala, stirring continuously.
Add lauki pieces,1/4 cup water and cover the karhai and cook on a medium flame till done.
Once done, add the lauki in the daal mixture and mix well with a spoon. Check the salt; add more if needed. In 23 tablespoon water, make a paste of khatayi powder. Add this paste to the prepared daal.(Its good to make a paste of the khatayi powder,as this will prevent lumps if mixed directly in the daal!)
Garnish with coriander leaves, green chillies.
Enjoy with rice or naan.
Ingredients:
Small new Potatoes 1/2 kg
Spring Onions(finely chopped) 12 bunch
Whole Coriander 56 tsp
Red chilly powder 1/2 tsp
Few small Red Chillies(whole)
Turmeric powder 1/2 tsp
Cooking Oil 45 tbsp
Salt to taste
Preparation:
Wash the potatoes well and cut them in two pieces.While washing most of the loose skin will come off so you don’t have to peel them.Fry onion and red chillies to light golden brown.Add the salt,whole coriander,turmeric powder and red chilly powder.Fry for a little while with some water. Add the potatoes.Cover and let it cook on a slow fire stirring occasionally.When the potatoes are tender,fry for a few minutes more and serve hot as side dish.
Ingredients:
3tbsp oil
8 thin slices of ginger(1/2″ )
2 green chillies
2 dry red chillies
2 cups medium pieces of mixed vegetables (baby corn,bamboo shoot,cabbage, carrots,capsicum,cauliflower,French beans,lotus root,spring onion,water cashew nuts)
1/2 cup medium pieces of fresh fruits(apple,pineapple,peach,lychee,and seedless grapes)
a pinch of ajinomoto
1/2 tsp black paper
1 tsp sugar
salt to taste
3/4 cup stock or water
1 tsp soya sauce
1/4 cup tomato sauce
1 tbsp lemon juice
1 tbsp cornflour mixed with 2 tbsp of water
FOR GARNISH
1 spring onion curl
Preparation:
Heat 2 tbsp oil in a pan.And all the vegetables,ajinomoto,black paper,sugar,and salt.Stir fry over high flame for 3 minutes.Remove from the pan and set aside.
Add the remaining 1 tbsp oil in the same pan.Fry the ginger,green chillies and red chillies for few seconds. Add th stock or water,soya sauce, lemon,tomato sauce, and salt. bring to a boil.Add the fresh fruits and vegetables. Mix well. Add the cornflour mixture and stir continuously till the sauce becomes thick. Simmer uncovered for 1 minute.Garnish with spring onion curl… Serve hot with rice or noodles.
Ingredients:
tinda 1/2 Kg.( small size)
onion 1/2 cup chopped
garlic paste 2 teaspoons
ginger paste 1 teaspoons.
tomatoes 45 medium size & chopped. (paste).
salt1 teaspoon full for marination
oil 1/2 3/4 cup
coriander powder 2 teaspoons
red chili powder 3/4 teaspoon
red crushed chillies 3/4 teaspoons i.e lal kuti mirch
haldi 3/4 teaspoon
black pepper 1/4 teaspoon
salt 1 teaspoon or according to your taste
white zeera 2 teaspoons
vinegar 34 tablespoons
coriander leaves for garnish (dhanya)
green chillies whole for garnish
kasoori methi
Preparation:
First of all peel off the tinda & prick them with a fork now add salt for marination & put aside for 10-15 minutes.Now in wok heat oil & fry tindas till light golden brown,now take them out & put them aside .In the same oil add onions finely chopped like in omelet,
suate them,keep stirring & when they are transparent and soft then add garlic paste,stir & add garlic paste stir well for 2 minutes.
Now add coriander powder,red chili powder & red crushed chillies,stir continuously, and add zeera,haldi, black pepper, add tomato chopped & keep stirring till the water of tomatoes dries & changes its color & oil separates from the paste.Now add fried tindas,vinegar,salt & green chillies,coriander leaves,& kasoori methi & mix well & put it for simmer for about 10 15 minutes till the excess water dries.The masala should not be thin or liquidly,it should be thick & stick to the tindas.
SERVE HOT WITH CHAPATI OR ROTI.
Ingredients:
8potatoes boiled peeled mashed
4slices of bread soaked in a little milk & mashed
1tsp anardana pounded
1tsp amchur (mango powder)
1tsp mint leaves minced
2tbsp coriander leaves
1/2 cup cashewnuts pounded coarsely
1 cup sesame seeds
oil for frying
Preparation:
Mix and knead all ingredients well except some sesame seeds and oil,form into small rolls and dip or roll over in sesame seeds,deep fry till golden,drain on absorbent paper and serve with dahiClick to find more about dahi ki chutney.
Ingredients:
1 1/2lb okra cut into 1/2 inch pieces or 2 bags frozen okra)
1tsp salt
1 T coriander powder
1 T zeera powder
1tsp chili powder
1/2 tsp haldi powder
1 tomato cubed
1/2 tsp black pepper
3 onions
1/2T garlic crushed
3/4c crushed tomatoes( can works best)
1/2c oil
cilantro hand full
lemon juice,chopped green chili optional
Preparation:
Slice one onion and fry in oil until golden brown.
add crushed tomatoes and all spices and garlic.Stir fry until oil separates(5 min).
add okra and bhoono on medium until almost done add little water as needed to prevent burning slice remaining 2 onion and sprinkle on top of okra.Cut one tomato into cubes and sprinkle on top followed by cilantro chopped.
cover and simmer until okras done, then remove from heat and serve,you may squeeze some lemon juice on before serving for some extra zing,also you may add chopped green chillies before simmering if you like.
Ingredients:
1 kg cauliflower
200ml oil
50 gms cashew nuts paste
80gms yogurt
30 gms brown onion paste
salt to taste
30 gms chickpea flour
Red chili powder to taste
30gsm ginger
1 tsp turmeric powder
Garam masala
chopped coriander
8gms turmeric powder
ginger for garnish
Preparation:
1. Per boil cauliflower with salt and turmeric.
2.Heat oil and add chicpea flour,yogurt,salt,turmeric and red chili powder,ginger,garlic paste and saute for 5-7min.
3. Add onion paste,cashew nut paste,water fry for another 5-10min.
4. Add cauliflower and mix gently,ensuring that it does not break
5. Place in a over proof dish and finish in a preheated oven at 160 degree for 5-10min till the gravy gets brown.
6. Garnish with ginger and coriander and serve hot.
Ingredients:
4 eggs
3 big tomatoes
2 green chili
piece of chopped ginger
1/2 tbs spoon white zeera
1/2 tb spoon garam masala powder
1 tbs spoon sabaz dhaniya chopped
1/2 tb spoon Chinese salt
small sized butter
1/2 tbs spoon red chili
salt
haldii as u like
Preparation:
Chop tomato and ginger,green chili.Fry all the ingredients in butter and all masalas.Cook 1/2 fried egg and add them in masala and mix the eggs well with the masala and the andoo ka maghaz is ready.
Ingredients:
Potatoes 1 large (baking potato)or 23 small
Mustard Seed (Rai) 1 tsp
Fenugreek Seed (Methi Dana) 1 tsp
Onion (Calonji) 1 tsp
Cumin Seed (Zeera) 1 tsp
Whole Red Mirch 23
Salt
Red Pepper
Turmeric (Haldi)
Oil 1 tbs
Water
Preparation:
Chop the potatoes into small cubes and set aside.In a pot, heat oil.Add Rai, Calonji and Methi Dana and fry for a minute.Then add Zeera and whole red mirch and fry for another minute. Add the potato cubes, salt, red pepper and haldi and stir to coat.Pour in a little water so that the potatoes do not stick to the bottom of the pot.Cook on medium heat until potatoes are soft. You may have to periodically add more water.When cooked the potatoes should be dry and coated with the various seeds.
Ingredients:
2 large potatoes ( Boiled and cut into 1 inch cubes)
Mushrooms 1/2 a kilo or 1 can
Fresh green coriander
3 green chillies (finely chopped)
black pepper
salt as desired
3 tbsp butter
Preparation:
Cut mushrooms in half and stir fry in butter in a wok for 5 minutes.Now add boiled potato cubes and salt n pepper.Stir fry for 2 3 minutes.Add green chillies and coriander at the end.Serve hot.
Ingredients:
1 cup Steamed spinach
1 cup Carrots cut into small pieces
half a cup Green peas
1 cup Cauliflower cut into small flowerer
1 cup Corn nibbles
1 cup cheese
half a cup butter
Preparation:
Stir fry Cauliflower,carrots,peas n corn in butter.Now blend spinach in a blender ( Koot lain) and stir fry in butter. Heat 1tbsp butter in a pan,add plain flour to it and stir till light golden.Now add milk to it,also salt pepper.Stir constantly,when thickens a bit add a bit of cheese.Add this sauce to spinach also add more salt n pepper if desired.Mix this paste in rest of the vegetables in a baking dish.Pour the cheese on the top.Bake at 150 degrees for 25 minutes or till cheese gets golden.
For white sauce:
Milk 1 1/2 cup
plain flour 3 tbsp
Butter
salt n pepper as desired.
Ingredients:
1 cup of Gram flour(Basan)
1 kilo Yogurt(Dahi)
1tsp Red Chillies powder or to taste
1tsp Salt or to tasteClick to find more about Curry leaves
Oil 3tbs
1tsp Coriander seeds
1/4tsp Tamarind Paste(Imli)
1tsp Green chillies
1tbs Coriander leaves
1tsp White Zeera
1 Medium Onion
2 or 3Cloves of garlic
1 inch piece of Ginger
for Pakoras:
1 cup basan
1tsp of Red Chillies powder
1tsp of Salt
1 tbsp of Coriander leaves
1tbs of Mint leaves
Preparation:
Method for Karhi:
Cut onion in thin slices .Heat the Oil and put onion in it .
Make the paste of Garlic,Ginger and green chillies and then put in onion.
Lightly grind Zeera&Coriander seeds and mix in onion and garlic mixture and cook on medium heat.
Put Red chillies,Salt,Curry leaves and Tamarind paste and cook until oil appears on top.
Meanwhile,Mix 1 cup of Basan in Yogurt and make a smooth paste by adding small amount of water.
Add this yogurt mixture in onion mix and cook by mixing it well.Don’t stop mixing till it becomes boil.Then turn heat level low and leave it cook slowly till it becomes thicken.
Method for Pakoras:
Cut the onion in the way we cut for an Omlete.and mix it with basan and water to make smooth paste.lightly ground coriander and zeera seeds with green chillies and them mix in basan mixture.Add all ingredients in the paste and set a side for 1/2 an hour.
Fry Pakoras in deep fry pan and take them out in a plate.
When karhi becomes thick add 1 cup boiling water and let it cook again,when it comes to boil add pakoras in karhi and then cook on low heat for 10minutes.Garnish with coriander leavesClick to find more about coriander leaves.
Serve with Rice or Chappati.
1/4tsp Baking powder
1 small onionClick to find more about onion
1tsp Green chillies
1tsp white zeeraClick to find more about zeera
Oil for frying pakoras
Ingredients:
68 small brinjals (cut in round thin slices)
2 cups yogurt
Chopped green chillies for garnishing
1 teaspoon zeera powder
A pinch of red chili powder
Salt to taste
Oil for frying
Whole Zeera
Some brown onion for garnishing
Preparation:
Fry the brinjal slices till lightly browned.Remove from oil and keep aside.
Whip yogurt,add zeera powder,red chili powder and salt.Now add the fried brinjals.
In a small pan heat 1 table spoon oil,add zeera.Fry till it crackles.Then pour it over the yogurt and brinjal mix.
Sprinkle green chillies and brown onion
Ingredients:
250g fresh bean sprout
2to3 spring onions(scallions)
2to 3 carrots (cut in match sticks form)
1 medium red chilly pepper(optional)
3 tbs oil
2 packets noddles
1/2tsp salt
1/2tsp sugar
1tsp of butter
1tbs light soy sauce
few drops of sesame oil(optional)
Preparation:
1)Rinse bean sprouts in cold water,drain well on on pepper towels.
2) Cut spring onions (scallions) in short sections.thinly shred red pepper,if using,discarding the seeds.
3)Boil noddles in hot water as directed on packet and drain the water from noddles when they prepared.add 1 tsp of butter in noddles.
4)Heat the oil in preheated wok.add bean sprouts,spring onions, carrots and chilly pepper,if using.and stir fry for 2 minutes.and add salt,sugar ,soy sauce and sesame oil,if using to the mixture in wok.stir well to blend.
5)Add all ingredients in noddles and serve immediately hot.
Ingredients:
34 large Potatoes
2 tomatoes
34 Medium size onions
34 green chilies
1 1/2 cup vegetable oil
1 teaspoon red chili powder
1/2 teaspoon haldi
1 teaspoon zeera
1 teaspoon dhanya
Salt to taste
1/2 teaspoon ajvine
1 teaspoon ginger paste
1 teaspoon garlic paste
and few curry leaves
1 cup of water
Preparation:
Heat Oil in a pan,add garlic and ginger paste and then cook onions in it until golden brown. Then add red chili powder,haldi,zeera, dhanya and salt. Cook them for sometime until they give out an aroma.Then add agvine and tomatoes and cook until tomatoes are soft.Now add potatoes and 1 cup of water and leave to cook. When the potato is soft add curry leave and green chilies and heat it for another 5 mins.The potato is ready to serve.
Ingredients:
Bhindi (Okra) 1 kg
Salt 1 Tbsp
Red Chili 1 Tbsp
Khatai Powder 1 Tbsp
Zeera Powder 1 Tbsp
Oil 2 cups for deep frying
To be eaten with
Boiled Rice
Chapati / Pita Bread
Preparation:
Wash bhindi and dry thoroughly.Remove heads and slit one side but not all the way through so masala can be filled.Mix the rest of the ingredients together and with a spoon fill in the bhindi.
Fry till crisp.Serve with boiled rice or chapati.
Great as a side dish.
Ingredients:
cauliflower 1/4 kg
potato medium size 2
onion chopped 1
tomato chopped 1
green peas 1/2 cup
ginger paste 1 tsp
garlic paste 1 tsp
(chopped green coriander leaves for garnishing )
thinly sliced green chili 2
cumin powder 1 tsp
red chili powder 1tsp
turmeric powder 1/4 tsp
garam masala powder 1 tsp coriander powder 1/2 tsp
salt to taste
vegetable oil 3 tbsp
Preparation:
Cut cauliflower n potatoes in to medium size cubes n thoroughly wash it .Heat oil in a frying pan or kadai add green chillies ginger n garlic paste n stir for few seconds .Now add chopped onions n fry over medium heat until light brown.Add chopped tomato n green peas. Cook until tender. Add red chili powder, cumin powder,turmeric powder,coriander powder,garam masala n saltClick to find more about salt.Mix well.Add cauliflower n potato stir saute for 5 min .Cover the pan n cook over medium heat until tender .Occasionally stir it to prevent sticking to the bottom.
Ingredients:
10oz. / 11/4 cups natural(plain) low fat yogurt / curd
12 new Potatoes, halved
11/4 cups water
Salt to taste (optional)
1/4 tsp. turmeric
1/2 tsp. chili powder or to taste
1 tsp. coriander (dhania) powder
1/2 tsp. cumin (jeera) powder
1 tsp soft brown sugar
2 tbsp oil
1/2 tsp.cumin seeds
2 fresh green chillies,sliced (optional)
1 tbsp.finely chopped coriander (cilantro)
Preparation:
Boil Potatoes in salted water with their skin until they are just tender. Drain and set aside.
Mix together yogurt / curd,water,turmeric,chili powder,coriander powder,cumin powder,salt and sugar in a bowl. Set aside.
Add oil in a medium saucepan and add cumin seeds.
Reduce the heat,stir in the yogurt mixture and cook for about 3 min. over a medium heat.
Now add potatoes.Blend everything and cook for 56 min., stirring occasionally.
Simmer and cook till gravy thickens.
Add green chillies and coriander.
Serve hot with Chapatis.
Note :If new potatoes are not available use regular potatoes 450gms. Boil them and remove the skin and cut into big chunks.
Ingredients:
4 potatoes
4 tbsp. oil
1 1/2 ts. red chili pepper (kutti hui mirch)
2 green chili (sliced in half)
4 tbsp. oil
1 1/2 ts. salt
half of a lemon
cilantro (chopped)
1/21 cup of water
Preparation:
Peel the potatoes,slice into 1/4,then in little thin slices.Pour the oil into a pan on med. heat, add the potatoes and stir well. Add in the salt and red chili pepper and mix well. Add the water in and cover for 5 minutes.When potatoes have fully cooked then keep on low heat and squeeze in half lemon then add cilantro and sliced green chilis.
Ingredients:
chicken(square shape)1 cup
carrot&cabbage1 cup
ajinomoto 12teasp
sugar 12teasp
soya sauce 2tablesp
cornflour 2 tbsp
yakhni 1 cup
onion(square shape) 12 cup
salt to taste
Preparation:
Boil all vegetables except for onion .heat oil add onionClick to find more about onion cabbage and carrot,now add yakhni salt sugar ajinomoto & soya sauce.Now mix them and now add pate of cornflour and mix them well.
Ingredients:
2 pkt noodles
1 bowl of peas
1 bowl of carrots
1 bowl of cabbage
1 bowl of spring onions
4tbsp soya sauce
2tsp ajino moto (Chinese salt)
2 chicken cubes
2tbsp Worcestershire sauce
salt and pepper to taste
2tsp oil
Preparation:
Boil the noodles in a large pot with some salt.
In another pan fry all the vegetables with the remaining ingredients.Then add the boiled noodles, cook for 5 minutes n serve with chili sauce.
Ingredients:
23 medium sized eggplants
2 boiled potatoes
1 tsp. red chili powder
2 onions
2 tomatoes
23 green chilies
Salt according to taste
2 tsp. chatmasala
350 ml yogurt
Few fresh mint leaves finely chopped.
Preparation:
Roast the eggplant in hot oven or over the flame till the skin gets slightly burnt and shriveled.
Put the hot eggplant in a bowl of water and remove the skin. Mash the eggplant into pulp.Cut the potatoes into dices.
Whip the yogurt with a beater or fork to make it smooth.Add all the ingredients and the eggplant pulp into the yogurt and stir with a wooden spoon.
Serve with Chapati or Nan
Ingredients:
1/2 kg Okra/ bhindi slice into 1/2″ pieces. Discard top and end.
2 med. onions
2 med. tomatoes
3 large hot green chili cut in thing stripes
1/4 cup cooking oil
1/2 ts coriander powder
1/2 ts mustard powder (Huldi)
1/2 ts black pepper powder
salt to taste
Preparation:
In a large heavy base pan, heat the oil over high heat. Add okra and mustard powder and fry for about 5 minutes. Remove from pan and put aside.
Fry onion in the same oil for about 5 minutes.
Add okra(bhindi), chopped tomatoes, green chili and rest of the ingredients. Cover and cook over low heat for about 15 minutes. Serve with Chapati.
Ingredients:
250 gm small brinjals
1 tablespoon tamarind puree
1 tablespoon sesame oil or ghee
onion
small dry coconut roasted and roasted to a paste
1 teaspoon chirongi
1 teaspoon sesame seeds
1 teaspoon poppy seeds
teaspoon coriander powder
teaspoon chili powder
teaspoon salt
a few curry leaves
teaspoon cumin seeds
GRIND TO PASTE
Teaspoon ginger paste
teaspoon garlic paste
1 sprig coriander leaves
1 green chili
Preparation:
Make two deep cuts into the brinjals leaving the 4 sections held together only by the stem, ‘Mix all the prepared spices together with the, salt. Stuff the brinjals with the spices.
Heat oil in a pan on the fire. Fry curry leaves and, cumin till dark brown. Slice and fry the onions and then drop the stuffed brinjals into the pan as well as any left over spice mixture and keep stirring, but taking care not to damage the brinjals. When the brinjals get somewhat shriveled up, add tamarind puree and cook on a low fire till the oil shows on top.
Ingredients:
3 bunches spinach
1 onions
1 piece ginger
3 green chilies
tsp turmeric powder
kg Indian paneer (cheese)
2 tbs ghee
little oil for frying
1/4tsp soda bicarbonate
salt to taste
fresh cream for garnishing
Preparation:
Chop spinach finely,add cup water and soda bicarbonate, cook till done.
Blend in a liquidizer and leave aside.
Cut paneer into cubes and deep fry them, after frying set them aside.
Fry chop onions, ginger & chilies.
Add turmeric powder fry again.
Add the spinach, cheese and salt, cook for 5 to 10 minutes.
Garnish with fresh cream. (Serves for 4)
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