Onion Uthappam

Ingredients:

2 cup rice (chawal)
1 cup split black gram lentil (dhuli urad dal)
3 onion (pyaj)
2 green chilly (hari mirch)
1 piece ginger (adrak)
1 tsp coriander leaves (dhania patti)
1 tsp salt (namak)
1/2 tsp red chilly powder (lal mirch)
oil


How to make onion uttapam:

    * Soak rice and dal separately for about 6 hours.
    * Then grind them separately.
    * Mix them in a container and add salt.
    * Cover and leave for fermentation for 12 hours.
    * Finely chop adrak, pyaj, hari mirch and dhania.
    * Mix lal mirch in chawal batter.
    * Heat a non stick pan/tawa and spread 1 tbsp batter on it.
    * Spread chopped vegetables on it.
    * Cook at low flame and grease it on the corners and turn it to cook the other side.
    * Serve it hot.
    * If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa.
    * Cook it at low flame to make it tastier.

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making of fish curry

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DEEP FRIED FISH

Ingredients:

700 gms steaks with bone fish
Salt To Taste
1 tbsp lemon juice
1 1/4 cup fresh green coriander
6 green chillies
4 - 6 cloves garlic peeled
3/ 4 cup plain yogurt
oil for deep frying

How to make deep fried fish :

• Cut fillets into pieces that are about 5-6. 5 cm long and 4 cm wide.
• Spread the pieces out in a single layer in a large plate and sprinkle with about 1/3 tsp of salt and 1 tbs of lemon juice.
• Turn the pieces over and repeat with another 1/3 tsp of salt and 1 tbs of lemon juice. Set the plate at a tilt and leave it tilted for 2-3 hours.
• As water accumulates at one end, discard it. Put the green coriander, green chillies, garlic, 1/4 tsp of salt and tbsp of water into the blender.
• Blend until you have a paste. Empty the paste into a deep dish or shallow bowl. Put the yogurt into another deep dish or shallow bowl.
• Add 1/4 tsp of salt to the yogurt and mix it in. Set the oil to heat in a wok, karhai or frying pan over a medium flame.
• When very hot, dip 2 or 3 pieces of fish, first in the yogurt and then in the green paste to cover thoroughly and then put them in the hot oil.
• Fry for about 5 minutes, turning the pieces over once, until the fish is cooked through. Remove with a slotted spoon.
• Fry all the pieces of fish this way.
• Serve the fried fish hot with green chutney.

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INDIAN CHILLI CHICKEN

Ingredients:

• 500-600gms. boneless chicken (cut into1-inch cubes)
• 2 tbsp Soya sauce
• 1 egg
• 2 tbsp corn flour / corn starch
• 5-6 green chilies (finely chopped)
• 2 green onion tops (finely chopped), if available
• 1 tsp garlic paste
• Salt To Taste
• 1/2 tsp white pepper powder or to taste
• 1 tsp sugar
• A pinch of ajinomoto (optional)
• 2 cups chicken broth / water
• 1 tbsp oil
• Oil to fry

How to make chili chicken :

    * Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
    * Heat oil and deep fry the marinated chicken pieces till golden brown.
    * Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
    * Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
    * Add fried chicken pieces to it and cook for few minutes.
    * Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Cook for 2-3 minutes.
    * Serve chilli chicken hot garnished with chopped green onion tops. Goes well with steamed / boiled rice.

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BOMBAY CHICKEN CURRY

Ingredients:

2 kg chicken pieces 2 tblsp olive oil (tel) 2 tblsp white Vinegar (Sirka) 1 1/3 cups (125gms) desiccated coconut (narial) 4 cloves garlic (lasan), crushed 1/2 tsp ground turmeric (haldi) 1 tsp chilli powder 1/2 tsp ground black pepper (kali mirch) 1 tsp grated, fresh ginger (adrak) 10 curry leaves (kari patta) 1 tblsp sugar (cheeni)
How to make bombay chicken curry:

* Place chicken pieces in a saucepan, cover with water and bring to boil. Reduce heat, cover, simmer for 30 minutes or until chicken is tender. Drain, reserving 1 cup (250ml) of liquid. * Heat oil in a saucepan, add vinegar, coconut, garlic, cumin, turmeric, chilli, pepper, ginger and curry leaves. Sauté for 2 minutes. * Add the chicken pieces, reserved stock and sugar. Bring to boil, reduce heat to low, cover, simmer for 15 minutes.

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TANDOORI CHICKEN

 
Ingredients:
   

1. 4 skinned Chicken Quarters
2. 2 tblsp Lemon Juice (Nimbu Ka Raas)
3. 1 Garlic Clove (Lasun)
4. 1 inch piece peeled and coarsely chopped Fresh Ginger (Adrak)
5. 1 Green chilli (Hari mirch)
6. 1 tblsp Water
7. 4 tblsp Natural Yogurt (Dahi)
8. 1 tsp Grouna Cumin (Jeera)
9. 1 tsp Garam masala
10. 1 tsp Paprika
11. 1 tsp Salt (Namak)
12. A few drop of Yellow Food Colouring
13. 2 tblsp melted Ghee
14. For garnishing:
15. Lemon Wedges
16. Onion (Pyaj) rings

How to make tandoori chicken:

    * Make 3-4 cuts in each chicken quarter using a knife.
    * Put the chicken in an ovenproof dish.
    * Combine lemon juice.
    * Rub it into the incisions.
    * Cover it.
    * Let it marinate for about 30 minutes.
    * Combine garlic, ginger and green chilli and water in a blender.
    * Grind to make a smooth paste like mixture.
    * Combine the paste to yogurt, ground cumin, garam masala, paprika, salt, food colouring and the melted ghee.
    * Mix all the ingredients well.
    * Spread them over marinated chicken pieces.
    * Coat the pieces with the yogurt marinade.
    * Cover it.
    * Let it marinate at room temperature for about 5 hours.
    * Turn once or twice maximum.
    * Place chicken in a oven at 325 F.
    * Let it roast for 1 hour.
    * Bast frequently and turn once.
    * The chicken should be tender and most of the marinade should be evaporated.
    * Then grill the chicken over hot charcoal.
    * Garnish it with lemon wedges and onion rings.

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SUGARLESS CAKE

Ingredients:

1 tsp cinnamon
2 cup water
1/2 cup shortening
1 1/2 tsp vanilla extract
1/2 tsp salt
1 tsp baking soda
1 1/2 tsp artificial sweetener
1 cup rolled oats
1 beaten egg
1 cup raisins
1 cup flour


How to make sugarless cake:

    * In a sauce pan add together raisins, water and cinnamon.
    * Heat the sauce pan on low heat for fifteen minutes.
    * Take off from fire and let it cool.
    * To this mixture add the beaten egg, oats, artificial sweeter, shortening and vanilla extract.
    * In a separate bowl sift together flour, baking soda, cinnamon powder and salt.
    * Add this dry ingredients to the earlier prepare batter and mix well.
    * Pour this mixture in a baking pan and bake for 30-35 minutes at 350 degrees F.
    * When the cake is ready let it cool for 10 – 15 minutes and then serve immediately.

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EGGLESS CAKE

Ingredients:

8 oz. plain flour
3 oz. margarine
pinch of salt
4 tspful baking powder
3 oz. sugar
1 tsp vanilla essence
about 1/2 cup milk and water


How to make eggless cake:

    * Mix flour, baking powder and salt.
    * Mix in the margarine, add the sugar and vanilla and mix to a dropping consistency with the milk and water.
    * Turn into a greased 7 inch tin and bake in a moderate oven for 3/4 to 1 hour.

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APPLE CAKE

Ingredients:

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

Glaze

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

How to make apple cake:

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

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Using a Knife American Style

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CHEESY PIZZA

Ingredients:
 

• 225gm flour
• 1/4 tsp salt
• 15gm yeast mix with 4-5tbsp hot water
• 1 tbsp sugar
• 150ml evaporated milk
• 2 tbsp butter
• 1/2 cup tomato sauce
• 1 pkt grated cheese
• 2 large onions (cut into rings)
• 1/2 tsp salt
• 1/2 tsp pepper powder
• 2 tbsp butter (melted) 

Preparation:

Mix yeast in hot water and leave it to be frosty.
In a bowl put in the flour, salt, sugar and mix with milk and yeast.
Add butter. Knead until dough become soft and pliable. Leave the dough to rise double in size.
For the filling Mix chicken in the beaten egg along with salt and pepper powder.Leave aside.
Punch into the dough with your hands and knead again and make into equal balls shape (as big as you want) and flatten the dough with a rolling pin.
Sprinkle with flour if the dough is sticky.
Put the mini round dough in a greased flat baking pan.
Brush the mini pizza with tomato sauce.
Add in a bit of chicken pieces in the centre, top with onion rings and grated cheese.
Sprinkle a bit of melted margerine to get a crunchy taste.
Do the same to all the other pizza.
Pre heat oven for 180C and bake for 15-20 minutes. You can serve with chilli sauce.

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FRENCH BREAD

Ingredients:

• 6 Cup Whole Wheat Flour
• 1 Cup Yogurt
• 1 tblsp Dry Yeast
• 1/2 Cup Water (warm)
• 1 1/2 Cup Water (hot)
• 1 tblsp Salt
• Cornmeal

How to make french bread:
How to make french bread:

• Put yeast in warm water.
• Let it dissolve in warm water for 5 minutes, set aside.
• In a big jar mix hot water, salt and yogurt.
• Combine yeast and 4 cup flour.
• In a mixer at low speed mix it for 7 minutes.
• Mix remaining flour and knead for 10 minutes.
• Combine more flour if dough is sticky type.
• Place the prepared dough in an oiled bowl and coat the dough from both the sides.
• Let it rise in warm place until doubled in size.
• Make two long loaves for the dough.
• Place it on a lubricated baking sheet.
• Drizzle it with cornmeal.
• Let it rise in warm place for 30 minutes.
• Cut the top of the loaves with a knife and spray it with water.
• Bake it in a preheated oven to 400 F till it appears to be brownish, it will take about for 30-40 minutes.

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COCONUT CUPCAKES

Ingredients:
 

• 6 cups Fine Wheat Flour (Maida) 
• 2 tsp Baking Powder 
• 1 tsp Sodium Bicarbonate (Khaane Wala Soda) 
• 1 tsp Salt 
• 4 cups Sugar
• 1 1/2 cup unsalted Butter
• 6 big sized Eggs 
• 3 tsp Almond Essence 
• 3 tsp Vanilla Essence 
• 2 cups Butter Milk (Mattha / Chhaach) 
• 5 1/2 cups Coconut (Khopra/Narial) 

For Icing

• 900 gms Cream Cheese (Hung Curd)
• 1 1/2 cup unsalted Butter
• 2 tsp Vanilla Essence 
• 1 tsp Almond Essence 1Kg 400 gms Icing Sugar, sifted

How to make coconut cupcakes:


First preheat the oven at 160 degrees.
Grease a tin and place pape cases on it.
Mix flour, baking powder, soda and salt.
Beat and cream suagar and butter.
Add eggs one at a time.
Now mix the essences.
Next add the flour alternatively with the buttermilk.
Mix half of the grated coconut.
Fill the paper cases with the mixture.
Bake them for 25 - 30 minutes or till they are golden in color.
For icing beat the cream cheese, butter, sugar and the essence till smooth and creamy.
Place a layer of this icing on the bakes cupcakes and sprinkle some coconut on them.

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MASALA NOODLES

Ingredients:
   
1 packet Noodles
2 Onion (Pyaj)
3 - 4 chopped Tomato (Tamatar)
4 tsp chopped Coriander Leaves (Dhania Patta)
1 " chopped Ginger (Adrak)
3 - 4 flakes chopped Garlic (Lasun)
4 5 chopped Green chilli (Hari mirch)
1/2 tsp Red chili pepper (Lal Mirchi)
1/2 tsp Garam Masala Powder
1 tblsp Oil

How to make masala noodles:

    * Boil the noodles as directed on the pack.
    * Drain them in a strainer and wash with cold water. Keep aside.
    * Heat oil in a nonstick pan and fry garlic, ginger, green chillies and onions until they are golden.
    * Add tomatoes along with salt and masala.
    * Cook till tomatoes are tender.
    * Add the noodles and stir well.
    * Cook for a while and remove the fire and serve immediately.

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VEGETABLE MANCHURIAN

Ingredients:
 
2 cups Grated Cabbage
2 cups Grated Carrots
1 Chopped Spring Onion
2 Chopped Green Chilies
3-4 Crushed Garlic Flakes
2 tbsp Corn Starch or Flour
Oil for deep frying
1 tbsp Soya Sauce
Salt to taste
1 tsp Pepper Powder
1 tsp Sugar
A pinch of ajinomoto
2 tbsp oil

Preparation of vegetarian manchurian :

    * Mix grated cabbage and carrots and squeeze the water out from them.
    * Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few chopped chilies and little salt to it.
    * Make small balls (like koftas) of the mixture .
    * Heat the oil in a kadhai / wok and deep fry the balls till golden brown, drain and keep aside.
    * Now in a separate pan heat 2 tbsp oil.
    * Sauté garlic, green chilies and spring onions.
    * Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil.
    * Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the gravy.
    * Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander.

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BHEL PURI

Ingredients:


1 cup Puffed Rice (Kurmura) 1/2 cup chopped Tomato (Tamatar) 1/2 cup chopped Onion (Pyaj) 1/4 cup chopped Coriander Leaves (Dhania Patta) 1/2 cup boiled and mashed Potato (Aloo) 4 chopped Green Chilli (Hari mirch) 1 tblsp chopped Ginger(Adrak) 1 tblsp Garam Masala 6 tblsp Tamarind (Imli) Chutney 6 tblsp Coriander Leaves (Dhania Patta) And Mint Chutney 1/2 cup Nimkis 1/2 cup Sev 1/2 cup Gol gappas 2 tblsp Lime or Lemon (Nimbu) Juice
How to make bhel puri:

* Mix the puffed rice, tomatoes, onions. * Drain the water from the grated potatoes and mix that as well. * Mix all the ingredients under seasoning and add to this. * Lightly crush and add the nimkis and golgappas. * Add the sev and kaara pusa directly and mix well. * Finally garnish with coriander leaves and lemon juice. * Serve immediately..

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Dahi Bhalle

Ingredients:   

For bhalle:
1 cup urad duli dal (split black gram)
Pinch of hing
Salt to taste
Oil for frying
1 chopped green chilly
Little chopped ginger
For filling:
1 tsp chopped kaju
1 tsp kishmish
1 small tsp grated coconut
Salt to taste
For the dahi:
2 cups thick yogurt
½ cup milk
Pinch of sugar
1 tsp dry roasted jeera powder
1 tsp blak salt
2 tblsp sweet tamarind chutney
Few pomegranate seeds


How to make punjabi dahi bhalle with yogurt:

    * Soak the dal for 2 hrs in water and keep aside.
    * Then take out extra water and add all the ingredients of the bhalle except oil and grind it into a mixture.
    * Mix all the filling ingredients in a bowl.
    * In a kadai heat oil for frying.
    * Now take a tablespoon of the mixture on your palm and then flatten it out.
    * Place some filling in the centre.
    * Now with the help of water close the sides of the mixture on the hand. It should look like a half moon.
    * Place them in the hot oil and fry then till golden crisp.
    * Now dip them in some water for ½ hour.
    * Beat the yogurt and add milk and sugar to it.
    * Gently squeeze water from the bhalle and place them in half the beaten yogurt mixture.
    * Now in a serving plate lay out the dahi and bhalla and then pour some beaten dahi on them and sprinkle some jeera powder and black salt powder and some sweet tamarind chutney.
    * Garnish dahi bhalle with pomegranate seeds and serve immediately

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How To Cook Roti

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BAIGAN BHARTA

Ingredients:

 

1 medium Baigan (eggplant)

1/2 cup Cooked green peas 

1 Finely chopped onions 

1 Finely chopped tomatoes 

1 Finely chopped green chilli 

1/2 tsp Red chilli powder 

1/2 tsp Garam Masala Powder 

1/4 tsp Turmeric Powder 

3 tbsp Vegetable oil 

Salt to taste 

Chopped green coriander leaves for garnishing

Preparation of baigan ka bharta :

Brush baigan (eggplant) with oil and roast it on a gas burner over medium heat.

Frequently turn the eggplant upside down, until fully roasted.

Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin.

Mash the flesh.

Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat until light golden brown.

Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender.

Add green peas and mashed baigan (eggplant). Stir well. Fry the baigan bhartha for 5-7 minutes over medium heat.

Garnish the baigan bharta with green coriander leaves and serve hot.

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PANEER MAKHANA CURRY

Ingredients:
 

• 2 cup Makhana
• 250 gms Cottage Cheese (Paneer) How to make paneer
• 4 Onion (Pyaj) 
• 4 Tomato (Tamatar) 
• 1 " long piece Ginger (Adrak) 
• 4 - 5 cloves Garlic (Lasun) 
• 1/2 cup Cream (Malai) 
• 2 cup Milk 
• 1 tsp Red Chily Powder (Lal Mirchi) 
• 1/4 tsp Turmeric (Haldi) 
• 1/2 tsp Dried Pudina Leaves
• 1 cup Cashewnut (Kaju) 
• 1/2 tsp Garam Masala 
• 1 tblsp Poppy seeds (Khuskhus) 
• Coriander Leaves (Dhania Patta) 
• 4 tblsp Clarified Butter (Ghee) 

How to make shahi paneer makhana curry:

Heat clarified butter in a pan.

Fry makhana in the ghee.

Cut cottage cheese in samll pieces.

Mince onion, tomato, garlic, ginger.

Cut cashewnut in samll pieces.

Soak poppy seeds in 1/4 cup of water.

After 1 hour grind the soaked poppy seeds to a fine paste.

Chop coriander leaves very finely.

Heat clarified butter in a pan.

Add onion, tomato, garlic, ginger paste and brown it, stirring continously.

Add poppy seeds and fry for 2 minutes and then turn off the gas.

To this mixture add makhana, cottage cheese, cream , salt, red chili pepper, turmeric, dried pudina leaves.

Keep this mixture aside for half an hour.

After half an hour put the pan on the flame and add milk.

When it comes to a boil add 3 cups of water.

Simmer it till the makahana are completely done and soft.

Then add cashewnuts and garam masala.

After 1 minute put the flame.

Transfer the mixture to a dish and sprinkle some corainder on it.

Serve it hot with nan, roti or parantha.

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PINDI CHANA

Ingredients:
 

1 cup chickpeas ( kabuli chana) 

1 tea bag or 1 tbsp black tea leaves tied in a cheesecloth 

21/2-inch ginger, 3/4th of it shredded finely for garnish 

2-3 tbsp oil 

2 onions chopped 

2 tsp garlic, finely crushed 

2 green chilies, sliced 

3 medium sized tomatoes, chopped 

2 tsp ground coriander 

1 1/2 tsp ground cumin 

1/2 tsp turmeric powder 

1/2 - 1tsp red chili powder or as per taste 

Salt To Taste 

1/2 tsp garam masala 

finely chopped coriander leaves

How to make pindi chole:

Soak Chole in water overnight or for about 6 hr.

Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done.

Drain, reserving 1 cup of cooking liquid.

Finely chop the remaining ginger. Heat oil and sauté onions till golden, then add garlic and chopped ginger and green chilies. Sauté for 5 minutes.

Add tomatoes, coriander, cumin, turmeric and chili powder and sauté over low heat until the oil separates.

Add chole, the reserved cooking liquid, salt and half of the coriander leaves. Simmer, uncovered until the liquid has been absorbed.

Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam masala, coriander leaves and shredded ginger.

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ALOO PALAK

Ingredients for palak aloo sabzi :

2lb Spinach (chopped)

1lb potatoes (quartered)

2 green chilies

1 tbsp melted butter

A pinch of asafoetida

1 tsp white cumin seeds

Salt To Taste

Garnish :

Tomato slices

Lemon wedges

How to make palak aloo recipe:

Heat the butter in a sauce-pan and fry the asafoetida and cumin seeds and fry for 2 minutes.

Add the spinach, potatoes, salt and chilies.

Cover and cook over a moderate heat for about 10 minutes.

Stir several times and then arrange the tomato and lemon slices over the mixture.

Cover, lowering the heat and cook for another 5 minutes.

Serve the aloo palak hot as a side dish.

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PANEER TIKKA

Ingredients:

1 Large block of Paneer

1 onion

1 Capsicum

1 Tomato

Few Mushrooms

Finely chopped Coriander leaves

To Marinade:

1/2 cup Curd  (plain yogurt)

1 tsp Garlic paste

1 tsp Ginger Paste

2 tsp Tandoori powder

1 tsp cumin (jeera) powder

2 tsp Chaat powder

Salt to taste

Red chili Powder to taste

How to make indian paneer tikka recipe :

Cut Paneer into long 1/2" thick cubes.

Cut all vegetables into cubes.

Mix all ingredients for marinade and keep aside.

Add the left marinade to the vegetables.

Brush the marinade to the paneer and refrigerate it for 3 hours.

Heat oil in a kadhai and fry marinated paneer till fully done.

Also fry other vegetables.

In a plate arrange fried vegetables and then paneer.

Garnish with coriander and lemon slices

Serve tandoori paneer tikka hot with hari chutney.

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MUGHLAI CHICKEN PULAO

Ingredients:


 

1 Chicken cleaned and cut

1 kg Minced Mutton 

2 cups Clarified Butter (Ghee) 

4 big sized Onion (Pyaj) minced

1/4 kg Curd (Dahi) 

1/2 kg Rice

1/2 tsp Saffron (Kesar) 

Few Sliced and fried Almond (Badam) 

4 Bay Leaf (Tej Patta) 

1 " long piece Cinnamon (Tuj/Dalchini) 

10 Cloves (Lavang) 

10 Cardamoms

18 Pepper corns (Kalimirchi) 

3 pods Garlic (Lasun) 

1 " long piece Ginger (Adrak) 

1 tsp Red Chili Powder (Lal Mirchi) 

2 tsp Coriander Seeds Powder (Dhania Powder) 

1 tsp Cumin Seed Powder (Jeera) 

1/4 tsp Turmeric (Haldi) 

How to make mughlai chicken pulao:

First grind garlic, ginger, chiili powder, coriander, turmeric and cumin powder to a fine paste.

Now heat 4 tblsp of ghee and fry 2 onions till brown.

Add half the whole spices and then add chicken and mince meat and let it brown.

Add ground spices and fry for a few minutes along with chicken and mince.

Add 2 cups of hot water, cover and cook till chicken is tender.

Beat the curd with saffron and add to chicken.

Cook uncovered for 10 minutes.

Remove from flame and keep aside.

Now heat the remaining ghee and fry bay leaves and remaining whole spices.

Add onions and brown them well.

Add rice and fry till brown.

Add enough water to cook rice and also 1 tsp of salt.

Spread a layer of rice on a flat serving dish and then another layer of meat.

Repeat with one more layer of each.

Garnish with almonds.

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BIRYANI BADSHAHI

Ingredients:

1/2 kg Mutton 

250 gms Rice parboiled

311/2 tblsp Lemon Juice

10 blanched Almonds (Badam) 

1/2 tblsp Mint Leaves (Pudina Leaves) 

1 cups Butter

1 handfuls chopped Coriander Leaves (Dhania Patta) 

1/2 tblsp Cumin Seed (Jeera) 

2 large sliced Onion (Kanda Pyaaz) 

2 Brown Cardamom (Elaichi Moti) 

1 tblsp Oil 

4 pods Garlic (Lasun) 

2 Cloves (Lavang) 

1 " long piece Ginger (Adrak) 

1/2 tblsp Saffron (Kesar) 

1/2 tblsp Green Chilly (Hari Mirch) chopped

1/2 tblsp Red Chili Powder (Lal Mirchi) 

1/2 " Cinnamon (Tuj/Dalchini) 

1/2 kg Curd (Dahi) 

125 gms Milk 

3 cups Water

How to make biryani badshahi:

First wash and soak rice.

Then fry sliced onions to a golden brown color.

Soak saffron in water.

Now grind ginger, red chillies, garlic and almonds and fry these in butter.

Add it to the mutton and salt and stir for 5 minutes.

Now add water and cook onlow flame till meat becomes tender and about 1 cup of gravy is left.

Boil rice with salt in another pan.

Put curd into a piece of muslin cloth and let the water drain away.

Add cloves, cardomoms, cumin seed, mint leaves, chopped chillies and coriander in drained curd.

Strain the saffron water and add lemon juice.

Add all this to mutton.

Sprinkle half of the boiled rice over the mutton and then spread a layer of fried onion and then of rice again.

Now pour milk and some butter and cover the vessel.

Seal the edges of the pan with flour paste.

Place the can on flame for one hour.

Serve it very hot with some curry.

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VERMICELLI PUDDING (SEVIYA KHEER)

Ingredients:
 
2 cups Badam
1cup Seviya (Vermicelli) broken into 4 cm bits
5 cups milk
1/2 cup sugar
1/3 cup almonds (sliced)
1/4 cup unsalted blanched pistachio, silvered
1/2 tbsp rose water
Silver or gold papper (varak)

Preparation of semiya:


Heat the ghee in a heavy bottomed non-stick pan over medium heat and add seviya and fry till golden brown, stirring constantly.
Pour the milk, sugar, almonds, pistachio and stirring constantly bring to boil.
Cook for about 20 minutes or until the milk is slightly thickened.
Cool to room temperature, add rose water and chill thoroughly.
Stir well and serve the vermicelli pudding in individual bowls with a piece of silver or gold paper (varak).

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SHAHI TUKRA

Ingredients:
 
8 Bread Slices(cut the edges out and cut diagonally)
4 tbsp Ghee
1 litre Milk
1 cup Sugar
1/4 tsp Cardamom Powder
1 tbsp Kismis

Preparation:

Heat the milk and sugar stirring continuously.
Put 1 tsp ghee to prevent the milk from flowing over.
Reduce the milk to 1/2 qty. cool the milk.
Add the kismis and cardamom powder.
Fry the bread slices in ghee till golden.
Dip in milk for 2 minutes.
Remove and put in the milk piesh prepared previously. Serve cool.

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SHRIKHAND

Ingredients:
 
1 (18 ounce) container plain yogurt
1/2 cup granulated sugar
1 tsp rose water (optional)
1/2 tsp ground cardamom
Dash of ground nutmeg
Few threads of saffron
4 teaspoons finely chopped green pistachios


How To Make Shrikhand:


Mix all ingredients except pistachios.
Cover and refrigerate at least 2 hours.
Stir; spoon into dessert dishes.
Sprinkle shrikhand with pistachios.

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MACHHI KA SALAN

Ingredients:

500 gms fish cut into slices 
1 coconut grated 
2 tsp til 
2 tsp dhania powder 
1 tsp mustard seeds 
1 tsp jeera 
2 tsp khus khus 
1/2 tsp haldi 
2 tsp chilli powder 
2 green chilies 
3-4 tbsp oil 
1 onion sliced fine 
few curry leaves 
lemon size tamarind 
salt to taste


Preparation:


To make Masala grind the til, dhania, jeera, mustard, khus khus, 1 tbsp grated coconut, chili powder, haldi garlic and 1 onion to a fine paste.
Extract 2 cups milk from the grated coconut. Extract the pulp from the tamarind soaked in 1 cup of water.
Heat oil and add the 1 sliced onion and fry till crisp. Put in the masala paste and fry till the oil separates.
Now add the fish pieces and fry a little. Pour in the coconut milk and add salt to taste along with the curry leaves.
Gently simmer till nearly done. Lastly add the tamarind water and again simmer a little.
Serve machhi ka salan hot.

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KERALA FISH CURRY

Ingredients:
 

400 gms fish pieces 

1/2 cup chopped onion 

1 tsp chopped ginger

2 tbsp tamarind pulp 

1/2 cup coconut milk 

1/2 cup fresh grated coconut 

2 dry red chili 

1 tsp red chili powder 

1 tbsp soaked rice 

1 tsp cumin seeds 

2 tsp coriander seeds 

1/2 tsp turmeric powder 

2 tbsp oil 

Salt To Taste

How to make kerala fish curry:

Apply salt, turmeric powder and red chili powder to the fish pieces and keep aside for 15 minutes.

Lightly roast cumin and coriander seeds. Mix with dry red chillies, soaked rice and grated coconut.

Grind it to a smooth paste. Soak tamarind in half a cup of hot water. Heat oil in a pan.

Add chopped onions and chopped ginger. Cook on a high flame till onions are golden brown. Stir in fish pieces and add 2 cups of water.

Bring it to a boil. Stir in coconut and spice paste. Mash tamarind dissolved in water to make a pulp.

Strain and add to the gravy. Simmer for 2 minutes and finish with coconut milk.

Add fish pieces and cook on a medium flame for 7-8 minutes or till the fish is done.

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