Carret Rice

Ingredients:

Carrot - 4 (Medium)

Rice - 400 Grams

Green Chillies (cut into small pieces)

salt (According to taste)

oil - 3 to 4 Table spoons

Red chilli powder-1/2 Teaspoon

Garam Masala - 1/4 Teaspoon

Salt to taste

For Tampering

Mustard Seeds

Cumin

BengalGram

Process:
1. Cook Rice and keep it aside. Let it cool for some time.
2. Grate carrots.
3. Heat pan and put oil add all the ingredients in tampering.
4. Add green chillies fry for few minutes.
5. keep the grated carrot and fry until the raw smell goes.
6. Put red chilly powder,turmeric,salt and garam masala.
7. Mix well with the rice.
8. Garnish with coriander leaves.

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SORAKAYA

 

Ingredients:
  

• 1 1/2 c chopped sorakaya (bottle gourd or lauki)
• 
  1 tblsp tamarind (imli) pulp
• 
  2 tblsp Bengal gram flour (chana dal atta)(made by dry roasting Bengal gram and grinding it)
• 
  1 tsp chili powder (laal mirch powder)
• 
  2 tsp cumin fenugreek powder(jeera methi powder) (made by dry roasting and grinding them)
• 
  ¼ tsp turmeric(haldi)
• 
  ¼ tsp asafetida
• 
  1/2 c chopped onions
• 
  3 whole red chilies
• 
  a small bunch of curry leaves
• 
  ¼ c chopped fresh coriander
• 
  1 tsp mustard seeds(rai)
• 
  1tsp Cumin seeds(jeera)
• 
  1 tsp fenugreek seeds(methi dana)

How to make sorakaya:

    Heat oil in a pan and add asafetida. Now add cumin fenugreek and mustard seeds.
    Once they stat spluttering, add the whole red chilies.
    Now put in the onions and fry them till they are golden in color.
    Add turmeric powder and the sorakaya pieces.
    Mix well and fry till sorakaya is a little tender.
    To this add the Bengal gram flour and fry well.
    Now you should add the tamarind pulp and 3 or more cups of water.
    Once the water starts boling, add curry leaves, cumin and fenugreek powder and chili powder.
    Cover and let it boil till the time the sorakaya pieces are tender and the consistency is of a desired curry.
    Garnish with coriander and serve hot.

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LADY FINGER KICHADI

Ingredients:
   

3 1/2 cup ladyfinger


2 cup thick curd

1/2 cup grated coconut

3 dry red chilies

1 mustard

2 springs curry leaves

2Â tsp oil

salt (namak) to taste

2 green chillies


How to make lady finger kichadi:
    Cut the lady finger in small round pieces.
    Deep fry ladyfinger in oil till crisp.
    Pound grated coconut; green chilies and mustard into a thick paste and keep it aside.
    Take oil in pan and over high flame season mustard, red chilli and curry leaves.
    Lower the flame, add curd and the ground ingredients and let it simmer for few minutes stirring continuously..
    Add fried lady finger and salt to it and remove from flame after it boils.
    Note: You can use Pavakkai (Bitter Gourd) instead of Ladies Finger as a variation)

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STUFFED TOMATO

Ingredients:

   
5-6 medium size Tomatoes / Tamatar

100-150gms Paneer grated or mashed

1 Onion finely chopped

Finely chopped Coriander leaves

2 Green chili (finely chopped)

Salt, Red chili powder to taste.

Gram Masala to taste

1/2 tsp turmeric powder

1 tbsp grated cheese

1 tbsp oil

How to make bharwan tamatar:

    Wash the tomatoes and set dry.
    Cut the top of tomato (tamatar ) like a cap. Gently scoop out the centers . Keep aside the scooped portion and chop the cut tops .
    Heat oil in a kadhai add chopped onions and green chilies till tender.
    Now add the pulp and chopped tomato and fry for a minute and all dry masalas and fry for a minute more.
    Add paneer ,mix well and cock for a minute.
    Fill tomatoes with the mixture.
    Top with grated cheese and chopped coriander.
    Place tomatoes in a cooker container . put little butter and pressure cook for one whistle. (or you can also bake it in a hot oven at 200 degree c for 20 minutes.
    Serve the stuffed paneer tomato hot.

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ALOO KA BHARTA

Ingredients:

4 -5 Boiled Potatoes (Big)

2 Onion (finely chopped)

2 Green Chilies (chopped)

Few Coriander Leaves (chopped)

1 tsp Mustard Oil

1/2 tsp Salt

1/2 tsp Red Chilly Powder

1/2 tsp Jeera (roasted and powdered)

Preparation:

• Peel the potatoes and mash them coarsely. Add all the other ingredients and mix well.
• Serve aloo bharta with baati.

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PUNJABI ALOO AMRITSARI

Ingredients:

   

250gms Aloo (potato)

2 Onions, sliced

2 tsp Ginger-garlic paste

1/2 tsp Ajwain

Salt To taste

1/2 cup Besan

1 tsp Corainder Powder

1 tsp Red chilli powder

1/2 tsp Garam masala

1/2 tsp Annardana Powder

Oil For frying

Handful Corainder leaves


Preparation:

    Cut aloo into long pieces.
    Make a thin batter of besan, salt, ginger-garlic paste, ajwain seeds adding little water. Add 1 tsp of oil and mix well.
    Marinate alu pieces for 15 minutes.
    Heat oil and deep fry the aloo. Keep aside.
    Heat 2 tsp of oil, add onions and saute till brown. Add salt, turmeric powder, red chilli powder, annardana powder, garam masala and mix well.
    Add the aloo (potato) and toss well. Simmer the flame and cook for another 5- 6 minutes.
    Garnish with corainder leaves and serve punjabi aloo amritsari hot with paratha.

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MANGO JELLY

Ingredients:

   
1/2 kg ripe and hard Mango slices (not fully ripe)

3 cups Sugar (Cheeni)

1 3/4 cups Water

juice of one Lemon (Nimbu)

How to make mango jelly:

    Put mango slices, water into deep pan, and cook until quite tender.
    Remove from the fire.
    Pass through a gravy strainer.
    To the mango pulp add sugar and lemon juice and cook on a hot fire, stirring constantly until the jelly sets when tested.
    Cool a little, and then pour in sterilized jars.

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LEMON JELLY

Ingredients:

   
1/2 kg Lemons (Nimbu)

12 cups (3 pints) Water

Sugar (Cheeni)

How to make lemon jelly:

    Wash and dry the lemons.
    Remove the skin, then cut them into quarters and take out the pips.
    Put the Lemon pieces in a bowl, cover with water, and keep for 24 hours.
    Boil the lemon pieces in the same water, strain through a muslin cloth.
    Measure the juice and allow 1/2 kg sugar for each pint of the liquid.
    Heat the juice, add sugar and stir till it is dissolved.
    Cook on a hot fire until the syrup sets quickly or falls in drops when tested on a plate.
    Cool and pour into jars and close the lid tightly.

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APPLE JAM

Ingredients:

   
1 kg cooking Apples (Seb)


750 grams Sugar (Cheeni)

2 cups Water

2 teaspoons Lemon (Nimbu) juice or 1/2 teaspoon Citric acid

How to make apple jam:

    Peel, core and cut the apples into slices, cook in water until tender.
    Add sugar and lemon juice or citric acid and stir on a hot fire until jam sets when tested.
    Cool a little and pour into sterilised jars and cork tightly.
    Serve after one day. <

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frout cutting

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HOW TO MAKE CHOCOLATE CAKE

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HOW TO MAKE LASAGNA

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Perfect Potato Salad

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ONION RICE

Ingredients:
   

2 cup cooked rice

1 onion sliced

2 tblsp oil

1/2 tsp mustard seeds (raai)

1 green chili chopped

1 tsp chopped garlic

Salt and pepper to taste

1 tsp fresh coriander, chopped

2 tsp juice of lime

How to make onion rice:

    Heat oil in a wok, add mustard seeds, and green chilies into it and let splutter.
    Now add the garlic and fry till it turns golden brown
    You should now put in the sliced onions and saute till they are golden in color
    Add the salt and pepper, put in the rice and mix well.
    Put of the stove and mix the lime juice well with the rice
    Garnish with freshly chopped coriander and serve hot.

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POTATO SALAD

Ingredients:

   

4 Potato (Aloo) (boil ed)

2 tblsp coriander leaves (dhania patta) (chopped)

1/2 cup peas (matar) (boiled)

1/2 cup cream (malai)(sour)

1 green chilli (chopped)

1/2 tsp mustard powder

salt (namak) to taste

1 tsp sour curd (dahi) (if not available, then lime juice)


How to make potato salad:

    Cut potatoes into cubes.Mix all the other ingredients with it in a bowl.Mix well.

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FRUIT AND NUT SALAD

Ingredients:

   

1/2 cup paneer (mashed)

1/4 cup mayonnaise

6-7 pieces dated (stone removed)

6 pieces canned peach (aadoo)

1/4 cup cashew nut (kaju) (roasted)

1/4 bunch lettuce (kasmisaag) (chopped)

1 Tomato (Tamatar) (sliced)

2 tsp green chutney

1 tsp Tomato (Tamatar) chutney



How to make fruit and nut salad:

    Mix paneer, mayonnaise, lettuce and green chutney and make a layer of it in a flat bowl.
    Mix dates, tomato chutney, peaches, cashew buts and place it over the 1st layer.
    Garnish with tomato slices.

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RED BEAN SALAD

Ingredients:

   

1 cup red beans (boiled)


1/2 cup cherries

1 Tomato (Tamatar) (chopped)

1/2 lettuce (kasmisaag) (chopped)

2 tsp lemon juice

salt (namak) and pepper to taste

2 pineapple slices (chopped)


How to make red bean salad:
    Mix red beans, tomato, lettuce, lemon juice, salt and pepper.
    Add cherries and pineapple.

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RICE SALAD

Ingredients:

   

1cup Long Grain (Basmati) boiled Rice

1Apples diced

1small cup boiled green peas

Few Cauliflower florets boiled

1 lemon juice

salad leaves to garnish

Cabbage (shredded) for garnishing

salt & pepper to taste


Preparation:

    After boiling rice.
    In cool rice add apples, green peas, cauliflower florets, salt and pepper.
    Now add lemon juice and toss well and transfer to serving dish lined with salad leaves.
    Garnish rice salad with shredded cabbage and coriander leaves.

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MIXED VEGETABLE SALAD

Ingredients:

   

50gms French beans

3-4 carrots

1 small cabbage


100gms Broccoli (cut into florets)

1 Capsicum

salt to taste

1 Tomato (cut into thin rings)

2 green chilies(slit vertically)

Finely Chopped coriander leaves

1 lemon juice

Black pepper powder to taste


Preparation:

    Cut and Steam the vegetables.
    Add tomatoes, green chilies salt, pepper powder and lemon juice, and mix well.
    Garnish with coriander leaves.

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MOOLI LACHHA

Ingredients:

   

1 radish (mooli) of about 1/2 kg (grated)

1 piece of ginger (adrak) (thinly sliced)

1 tomato (tamatar) (finely chopped)


2 tsp lime juice

1 green chilli (finely chopped)

some coriander leaves (dhania patta) (chopped)

salt (namak) to taste


How to make mooli lachha:

    Add salt to radish. Keep for 5 minutes.
    Squeeze to remove water.
    Add ginger, green chilli and tomato, coriander leaves and lime juice.
    Mix well.

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CHICKPEA SALAD

Ingredients:

   

1 cup chickpea (chana) (boiled)

1 small potato (aloo) (boiled and cut into cubes)

1 small Tomato (Tamatar) (chopped)

1 tsp coriander leaves (dhania patta) (chopped)

1 green chilli (chopped)

2 tsp lime juie


1/4 tsp black salt (namak)

salt (namak) to taste

1 tsp chaat masala

for chaat masala

1 tsp plain salt (namak)

1/2 tsp chilli powder

1/2 tsp black pepper (kali mirch)

1 1/2 tsp cumin powder

1 tsp mango (aam) power

1/4 tsp black salt (namak)


How to make chickpea salad:

    Mix all the masalas together to make chaat masala.
    Mix all ingredients well and chilli.

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SALAD BASKET

Ingredients:

   

1 big potato (aloo) (boil ed)

1 big sweet potato (shakarkand) (boil ed)

1 cucumber (kheera) (peeled)

1 Tomato (Tamatar)

1 cup sprouted moong dal

1/2 cup pomegranate (anar)

1 green chilli (chopped)

3 tsp green coriander leaves (dhania patta) (chopped)

salt (namak) to taste

1 1/2 tsp chaat masala

2tsp lime juice



How to make salad basket:

    Cut potato, sweet potato, cucumber and tomato into thick pieces.
    Scoop them from inside.
    In a bowl put sprouts, pomegranate, green chilli and inner part of porato, sweet potato, cucumber and tomato.
    Add salt, chaat masala and lime juice.
    Mix well
    Put the mixture in hollows of vegetables.
    Garnish with green coriander leaves and serve.

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PUNJABI MANGO PICKLE

Ingredients:

   
1 kg raw Mangoes (Aam)

150 grams Salt (Namak)

30 grams Red chili pepper (Lal Mirchi)

3 teaspoons fenugreek seeds

6 teaspoons aniseed

15 grams Onions seeds (Kalonji)

7 grams Turmeric (Haldi)

2 1/2 cups Mustard Oil (Sarson Ka Tel)



How to make mango pickle (punjab i):

    Remove the stones and cut the mangoes into big pieces.
    Rub all the ground spices - salt, red chilli, 12 teaspoons mustard oil and turmeric - on mango pieces.
    Put in a jar and keep for two days in the sun and shake it daily.
    Then pour rest of the oil and leave for 15 days but not in the sun.
    Shake it every other day.
    Serve after 20 days.
    This pickle can be kept for one to two years.
    Be careful to keep mango pieces covered with oil.

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frout cutting

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frout cutting

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ORANGE PUDDING

Ingredients:

   

3 oranges

1 1/4 pints milk

1 1/2 oz cornflour


1 oz butter

3 oz sugar

2 eggs

pinch of salt


How to make orange pudding:

    * Peel the oranges, cut in pieces and place in a buttered dish.
    * Mix cornflour with a little of the milk.
    * Boil remainder of milk, add to the cornflour paste and cook for 10 minutes, stirring constantly.
    * Add the butter and a pinch of salt.
    * Sprinkle a little sugar over the oranges.
    * Mix the rest of the sugar with the yolks of the eggs, and add to the milk and cornflour mixture.
    * Stir for a minute or two longer over the fire without boiling.
    * Pour over the oranges and bake for 10 minutes.
    * Beat the egg whites stiffly, fold in a little castor sugar, pie on top and return to cool oven for abut 10 minutes, to set and tinge a very pale brown.

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FRUIT COCKTAIL PUDDING

Ingredients:


1 tsp coffee
1 packet lemon jelly (nimbu ki jelly)
2 cup fresh cream
3 tbsp sugar


How to make fruit cocktail jelly pudding:

    * Boil 2 cup water and dissolve jelly in it.
    * When it mixes properly, remove it from the flame. Let it cool.
    * Place some of the jelly in the tin and refrigerate for sometime.
    * Mix coffee in the remaining jelly and refrigerate it separately.
    * Grind sugar and blend with cream.
    * Now add coffee jelly mixture to the above.
    * Now spread this over the lemon jelly already set in the tin and again refrigerate it for setting.
    * Serve it chilled once it sets properly.

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MANGO PUDDING

Ingredients:

   

1 cup mango pulp

1 cup cottage cheese(paneer)

1 cup cream


1 tblsp gelatin

1/4th cup water

1/2 cup sugar

1 cup mango cubes

cream and cherry for garnishing


How to make mango pudding:

    * Dissolve the gelatin in 1/4 th cup of water. Keep it aside.
    * In a mixer blend the mango pulp, paneer cream and sugar.
    * Take a bowl and mix both the blended mixture and the dissolved gelatin.
    * Keep it in the refrigerator for setting.
    * When fully set garnish with mango pieces, cream and cherries and serve immediately.

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TAMARIND RICE

Ingredients:

   

2 cups basmathi rice

1/2 cup tamarind juice

salt to taste

1/2 tsp turmeric powder

1/2 tsp jaggery powder

1 tsp fenugreek

a pinch of asafoetida

1 tsp mustard

1 tsp channa dhal

6 red chilly

100 gms sesame oil(as needed)

a bunch of curry leaves

1 tsp peanuts

How to make tamarind rice:

    * Pressure Cook the rice and spread on a plate. keep aside.
    * Heat the non-stick skillet add fenugreek and asafoetida dry fry (without oil) for a minute.
    * Grind this into a fine powder. Set aside.
    * To the tamarind juice add salt, turmeric powder, jaggery, ground powder of fenugreek and asafoetida.
    * Fry mustard, red chillies, channa dhal, peanuts and curry leaves in sesame oil.
    * Pour into the tamarind juice mixture.
    * Boil tamarind juice till it reaches thick gravy form and until oil comes out with good flavour.
    * Add cooked tamarind gravy to the rice.
    * Pour in 1 tsp. of oil, if needed. Mix well and serve.

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SAMBHAR RICE

Ingredients:

   

1 cup rice

1 cup toor dhal (soak the dhal for 3-4 hours in hot water)

1/4 tsp turmeric powder

1/2 tsp. coriander powder

1/2 tsp chilly powder

2 tsp sambar powder

salt to taste

1 tsp tamarind paste

ghee for frying

1/2 tsp mustard seeds

a few curry leaves

a pinch of asafoetida

2 cashews (optional)

few chopped shallots (sambar onions)

a few chopped corriander leaves


How to make sambhar rice:

    * Wash rice and dhal, drain away all the water, to the rice/dhal mixture add the turmeric powder, corriander powder, chilly powder, sambar powder and salt.
    * Add 4 cups of water to tamrind paste mix and pour into the dhal/rice mixture.
    * Cook in pressure cooker for 10 to 12 minutes.
    * Add ghee in the pan and fry the shallots (sambar onions), as it's getting brown add the mustard seeds, cashewnuts, curry leaves.
    * Add this seasoning to the Sambar Bath.
    * Sprinkle with chopped Corriander Leaves.
    * Serve hot.

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RICE KHICHDI

Ingredients:

   

2 cups rice

1 cup toor dhal

5 cloves

1 cinnamon

5 cardamom

2 finely sliced onion

6 to 8 small size tomatoes

4 slitted into halves green chillies

12 to 15 mint leaves

1/2 bundle corriander leaves

1 tsp garlic paste

1 1/2 tsp ginger paste


salt to taste

1/4 cup veg. oil

a few curry leaves

3 cups water

a pinch of turmeric powder

How to make rice khichdi:

    * Wash and cook dhal with a pinch of turmeric powder. Set aside.
    * Don't discard the cooked dhal water.
    * Fry the onions, cloves, cinnamon and cardamom.
    * When onions are golden add slit green chillies, mint, curry leaves and a part of the corriander leaves.
    * Keep the remaining corriander leaves for garnishing.
    * Add salt, ginger and garlic paste. Fry for 2 minutes.
    * Add the washed, drained rice and chopped tomatoes. Fry for few minutes.
    * Add the cooked dhal, mix well and add 3 cups of water.
    * Add cooked dhal water. Cook it for 8 to 10 minutes till the rice is done.
    * Garnish with chopped corriander leaves and serve hot.

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PALAK RICE

Ingredients:

   

1/2 bunch (cut into small pieces) palak

a pod garlic

a small piece of ginger

1 chopped onion

1 tomato

a few sprigs of curry leaves

1 mashed potato

1 cup basamathi rice

salt to taste

1/2 tblsp garam masala powder (optional)

For Seasoning

1 tblsp mustard

1/2 tblsp urud and channa dal

1/2 tblsp green chillies and red chillies (cut into pieces)

How to make palak rice:

    * First wash and cut the palak into small pieces and keep aside.
    * Then cook the basmathi rice and set aside.
    * Now take a wok, pour some oil and when the oil is hot, add all the seasoning ingredients and fry till done.
    * Now add the onions, tomatoes and cut palak and nicely mix and close with a lid.
    * Let the whole thing cook very well.
    * When it is done, add garam masala powder if you want and saute for a minute.
    * Take it wok from fire and add the rice and mix it well.
    * Take a wok, pour some oil and put the mashed potatoes and roast it slightly and when done add the curry leaves and put into palak rice and mix well.
    * Serve with raita.

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LEMON RICE

Ingredients:

   

2cups boiled Rice

1/3rd cup Lemon Rice

6Tbsp Oil

1/2tsp Black Mustard seeds

Few curry leaves

3-4 green chilies

Salt to taste

1/4th tsp. turmeric powder

1/4th cup peanuts


How to make lemon rice:

    * Heat oil in a pan and add mustard seeds, allow to splutter.
    * Add turmeric powder and peanuts, fry till brown.
    * Now add green chilies, curry leaves, salt and fry for 2 minutes.
    * Take it off from the flame and add lemon juice and mix well.
    * Now add this to the boiled rice and mix well.Lemon rice is ready to be served.

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INSTANT ONION RICE

Ingredients:

   

4 big onions

2 cardamom (elaichi)

1 cup rice

1/2 tsp chilly powder

salt to taste

mustard for seasoning

How to make instant onion rice:

    * Heat the pressure pan and then pour oil and season it with mustard seeds and add onions and fry till it becomes transparent in colour.
    * Then add elaichi ,chilly powder,salt and rice with two glass of water and keep it for boiling for fifteen minutes.
    * once the rice boils serve it hot with aaloo fry. I am sure you will enjoy this instant onion rice.

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GARLIC RICE

Ingredients:

   

2 cup cooked rice

2 tsp crashed garlic

2 green chillies chopped

2 tblsp cashewnuts (kaju)

1 tblsp almonds(badam), slivered.

1 tsp chopped fresh coriander

2 tblsp ghee

Salt and pepper to taste

How to make garlic rice:

    * Take a heavy wok and heat ghee in it.
    * Now add garlic and green chilies to it.
    * Once garlic turns golden in color, add the dry fruits and roast for half a minute.
    * Now add the cooked rice, sprinkle salt and pepper and mix well.
    * Garnish the Garlic Rice with fresh coriander and serve.

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CURD RICE

Ingredients:

   

1 Cup Boiled Rice


2 cups of plain yogurt (Curd)

2 Tbsp Oil

1/4 cup milk

Finely chopped coriander leaves

1-2 green chilies

1 tsp. chana daal

1 tsp. urad daal

1 tsp. mustard seeds

1 1/2 tsp. finely chopped ginger

2 Tbsp desiccated coconut

1/2 tsp. salt


How to make curd rice:

    * In a saucepan heat 2 tablespoonful of oil.
    * Add mustard seeds to the oil.
    * When the mustard seeds start popping add chana and urad daal.
    * After a minute, add in the ginger, coriander and green chilies.
    * Sauté them for a minute.
    * Take the pan off the gas. Add in the rice.
    * Mix the salt and desiccated coconut.
    * Just before serving, mix all the ingredients with yogurt (curd) and milk. Curd rice is ready to be served.

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CARROT RICE

Ingredients:

   

2 cup rice

2 onion

5 carrot

2 tsp fried groundnuts

2 tsp oil

a small piece of cinnamon

1 tsp broken block gram

2 nos cloves

1 tsp mustard

1 tsp bengal gram

a few sprigs curry leaves

Salt as per taste

For Masala:

1 1/2 tsp coriander seeds

3/4 tsp cumin seeds

2 tsp grated coconut

4 nos red chillies

How to make carrot rice:

    * Heat the pan, pour the 1 tsp oil. Add red chillies, coriander seeds, cumin seeds and fry till it turns brown.
    * Add grated coconuts and remove from the heat. Grind it after it cools down.
    * Grind seperately, the fried groundnuts coarsely.
    * Cook the rice and let it cool.
    * Put the carrots in warm water. Grate it without peeling the skin.
    * Heat oil in a pan. Add cloves, cinnamon, mustard, broken block gram and Bengal gram. Fry them.
    * Add curry leaves and chopped onions. Once the onion is cooked, add the grated carrots. Fry till the carrots are cooked.
    * Add rice and fry in a low flame. Add salt and the ground masala powder. Mix it well with the rice.
    * Finally add groundnut powder and remove from the flame. Serve hot.

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