MASALA DOSA

Ingredients:    Dosa shell:1 1/2 cups rice1/2 cup urad dalsalt to tasteOilMasala Filling: 2 large potatoes1 medium onion (chopped)1/2 teaspoon yellow split peas1/2 teaspoon mustard seed1/2 teaspoon turmeric1-2 green chili1 tablespoon oilsalt to taste Preparation: Dosa shell     * Separately soak rice and urad dal at least 6 hour or overnight in water.     * Grind to paste.    * Mix together, add salt with water to make batter.    * Leave in room temperature overnight.    * Mix onion and chilies to the thin batter.    * Heat pan or griddle...

Read more »

Idli sambar

Ingredients:     2 cups Rice1 cup Urad Daal (white)1 1/2 tblsp SaltA pinch of Baking SodaOil for greasing How to make idli sambhar:     * Pick, wash and soak the daal overnight or for 8 hours.    * Pick, wash and drain the rice. Grind it coarsely in a blender.    * Grind the daal into a smooth and forthy paste.    * Now mix the grinded rice and daal together into a batter.    * Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.    * Idlis are ready to be cooked when the batter is well fermented.   ...

Read more »

AMRITSARI FISH

Ingredients:  8 fish fillet200 gms gram flour1 tbsp garlic paste1 tbsp ginger paste1 tsp ajwain1 tbsp red chili powder1 tbsp lemon juice1 egg100 gms curdoil for deep fryingSalt To Taste How to indian fried fish :     * Clean, wash and cut fish into one and a half inch size cubes.     * Apply salt, lime juice, ginger paste, garlic paste and red chilli powder.    * Keep aside for 20 minutes.    * Make a batter of gram flour, curd, egg, ajwain, salt and water.    * Keep marinated fish pieces dipped in this batter for 15 minutes.    * Heat oil in a...

Read more »

DOODH PAK

Ingredients: Ingredients1/2 cup Almonds1 litre Milk 250 grams Sugar1 teaspoon Cardamom powder1 teaspoon Saffron1 tablespoon Pistachios1 1/2 tablespoon Raisins Preparation:     * Soak the almonds in warm water for 1 hour. Peel and grind to a fine paste. Dissolve the saffron in 1 tablespoon of warm milk and keep aside.    * Boil the milk in a heavy bottomed pan, stirring constantly. Add the almond paste and simmer for 30-35 minutes, stirring regularly.    * Add the saffron, sugar, pista and raisins. Cook on a very low flame till thick. Sprinkle cardamom powder.    * Serve doodh pak...

Read more »

BADAM KA HALWA

Ingredients:     2 cups Badam2 1/2 cups Sugar2 drops Kesar Colour1 cup Ghee1 cup Milk How to make badam halwa:  * Leave the almonds in hot water for 1 hour.    * Remove the outer skin and grind to a paste with the milk.    * Make sugar syrup and boil till it reaches a one string consistency.    * Add the badam paste and cook till it thickens.    * Add the kesar colour.    * Add ghee little by little stirring continuously on low he...

Read more »

RICE KHEER

Ingredients: 1/4th cup long grain rice (washed and drained)4-5 cups milk2-3 cardamom seeds (crushed)2 tbsp almonds (blanched silvered)A pinch of saffron threads, soaked in a little hot milk1 tbsp skinned pistachio nuts (chopped)1 tbsp raisins (optional)2-3 tbsp sugar or as desired How to make kheer:     * Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.    * Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.    * Add the sugar and stir until completely dissolved.    * Remove...

Read more »

FISH MOILEE

Ingredients:    1 fish Rawas, Surmai or Halwaa1 onion cut in strips1 inch ginger griunded to paste10-12 green chillies choppedfew curry leaves1 tomato cut in strips1/2 coconut grated1/2 tsp cornflour1/2 tsp lime juice Preparation:     * Marinate fish in salt for 15-30 minutes and semi-fry carefully.     * Saute the onion, ginger, chillies, curry leaves, tomato in oil till light brown.     * Soak the grated coconut in warm water and then remove and keep aside first milk.     * Take rest of the milk, pour into fried masala and put in fish pieces.    ...

Read more »

FISH PAKORA

Ingredients: 4 white fish fillets (steamed and cut into pieces) 2 eggs A large pinch of salt A pinch of red chili powder 2 tbsp corn flour 2 tbsp lemon juice 1 tsp chopped coriander leaves Oil for deep-frying paoda Preparation: * Beat the eggs, salt, chili powder, lemon juice and coriander leaves together to make a batter. Add corn flour and mix well to form a smooth batter. * Heat oil in a kadhai or deep-frying pan. * Dip each fish piece into the batter and fry in batches till golden and crisp all over. * Serve the fish pakora hot with your favorite chutney or ketchup. ...

Read more »

FISH TIKKA

Ingredients:    500 gms fish pieces of any type150 gms vegetable oil1 tbsp ajwain45 ml cream2 tsp cumin seeds powder2 tsp garam masala1 tbsp garlic paste20 gms flour (beasn)30 ml lemon juice5 tbsp mint or coriander chutney1/2 tsp white pepper powder1 onion, chopped in circles.60 gms curd / plain yogurtSalt To Tastechili powder to taste Preparation:     * Mix cream garlic paste, ajwain , chili powder, cumin seeds powder, garam masala, lemon juice, salt, mint or coriander chutney, besan flour in yogurt.     * Add fish pieces to the above mixture and mainate them for about 3 hours.   ...

Read more »

BATTER FRIED FISH

Ingredients:  900 gms./ 2lb Fish1cup gram flour (besan)1 green chili (chopped)Salt To Taste1/2 tsp turmeric powder3 tbsp fresh bread crumbs1/2 tsp red chili powder1/2 black pepper powder2 cups water3 tbsp chopped coriander leavesFor Garnishing :1 lemon (sliced)2 tomatoes (sliced) How to make deep fried fish:     * Wash the fish thoroughly and cut into pieces. Rub the turmeric over the fish pieces with about 1tsp salt and set aside for 15-20 minutes.    * Rinse the fish under running water.    * Mix gram flour, bread crumbs, salt, chili & pepper powder, green chili, coriander and water...

Read more »

INDIAN FISH CURRY

Ingredients: 250 gms fish washed, sliced 1 cup coriander leaves chopped 2 tomatoes finely chopped 8 cloves garlic 2 green chillies chopped 1 tsp methi seeds 1 tsp coriander powder A pinch turmeric powder Salt To Taste oil as required. How to make indian fish curry:     * Marinate the fish in salt and turmeric powder for 15 minutes.    * Shallow fry the fish pieces, drain and keep aside.    * Grind the coriander leaves, garlic and green chillies.    * Heat oil, add masala paste and fry till the oil separates out.    * Add tomatoes, methi seeds and powder masalas and...

Read more »

JEERA PULAO

Ingredients: 1 cup Long Grain (Basmati) Rice 2 cups Water 11/2tsp Cumin seeds(jeera) 1tbsp oil salt to taste 2 Bay leaves 3-4 cloves Few whole Black pepper 1 Black Cardamom How to make jeera pulao (rice): * Clean and wash rice. Wash and drain rice 2-3 times and soak in water for 15-10 minutes. * Heat oil and add cumin seeds (jeera), bay leaf, cardamom, whole black pepper and cloves. * When Cumin seeds are done add the rice and salt, mix well. * Add water. * When it starts boiling low down the flame of the gas and cover it partially. * Keep an eye, rice will be done when holes appear on the surface and water is completely...

Read more »

SWEET MIXED VEGETABLE PICKLE

Ingredients:     2 1/2 kgs Cauliflower (Phool gobi), Carrots (Gajar) and Turnips (Shalgam) (after peeling)200 grams Sugar (Cheeni)100 grams Salt (Namak)30 grams ground spices20 grams Red chili pepper (Lal Mirchi)60 grams mustard powder30 grams Ginger (Adrak)15 grams Garlic (Lasun)1 teaspoon glacial acetic acid (6 grams)1/2 litre Mustard Oil (Sarson Ka Tel) How to make sweet mixed vegetable pickle:     * Wash, peel and cut the vegetables (carrots into long slices, cauliflower into medium pieces, round medium slices of turnip).    * Blanch the vegetables in hot water for 10 to 15 minutes: then drain.   ...

Read more »

LEMON PICKLE SOUTH INDIAN

Ingredients:    750 grams Lemons (Nimbu)3/4 cup Salt (Namak)1 cup Mustard Oil (Sarson Ka Tel)1/2 teaspoon asafoetida3 teaspoons Mustard seeds (Rai/Sarson)3/4 cup Lemon (Nimbu) juice2 teaspoons Red chili pepper (Lal Mirchi)3 teaspoons fenugreek seeds, powdered1/2 cup Sugar (Cheeni) How to make lemon pickle South Indian:     * Cut the lemons into eight pieces each, rub salt and keep for one week in a jar.    * Shake daily.    * Heat the oil in a pan, remove from the fire, cool a little, add crushed asafoetida and mustard seeds and cover the pan.    * Cool a little, mix...

Read more »

LEMON GARLIC CHICKEN

Ingredients:   4 Chicken Breast Halves (skinless and boneless)2 Garlic Cloves (minced)2 tblsp Lemon Juice1 tsp PaprikaSalt and Pepper according to taste2 tblsp Margarine or Butter1/2 tsp Lemon Zest (grated)1/4 cup White Wine How to make lemon garlic chicken:     * Drizzle chicken with salt, paprika and pepper.    * In a skillet melt butter or margarine over medium-high heat.    * Combine chicken to skillet when pan becomes hot.    * Fry chicken on each side till it is slightly browned; it will take about 2-3 minutes.    * Place the chicken on a baking sheet.   ...

Read more »

Mushroom Pulao

Ingredients:  2 cup rice (chawal) 3 onion (pyaj) 200 gm mushroom 200 gm cottage cheese (paneer) 2 capsicum (shimla mirch) 5-6 cauliflower (phool gobi) pieces 4 cloves (laung) 2 cinnamon pieces (dalchini) 2 bay leaf (tej patta) 6 tbsp clarified butter (ghee) 2 tsp salt (namak) How to make mushroom pulao :     * Soak rice for half an hour or so.     * Boil rice in a container until it gets cooked properly and water dries up.     * Finely chop onion.     * Cut paneer cubes.     * Cut cabbage into fine long pieces.     * Cut mushroom into slices.    ...

Read more »

STRAWBERRY SHAKE

Ingredients:     1 cup fresh Strawberries4 cup Milk (Doodh)To taste Sugar (Cheeni)Ice -cubes How to make strawberry shake:     * Wash strawberries properly and remove the stems.    * Blend strawberries and little milk together in a blender until crushed properly into a smooth paste.    * Add the remaining milk, sugar and crushed ice.    * Blend again for another 30 seconds or so.    * Served chilled in glasses.    * Note : If strawberries are not available, strawberry essence can be us...

Read more »

CHOCOLATE SHAKE

Ingredients: 4 cup Cold Milk (Thanda Doodh) 2 cup Chocolate Ice-Cream 5 tsp sweetened Cocoa Powder Crushed Ice How to make chocolate shake: * Blend milk and cocoa powder in a blender for few seconds. * Add ice-cream and crushed ice and blend again for few more seconds. * Serve chilled. * Serve over a crushed i...

Read more »

BANANA CHOCOLATE CAKE

Ingredients:  1 egg1 1/2 tsp baking powder1 cup meshed banana1 1/2 cup all purpose flour3/4 cup semi sweet chocolate chips1/2 cup unsalted butter which is melted1/4 tsp salt2/3 cup white sugar1/4 cup milk How to make banana chocolate cake:     * In a large mixing bowl stir together all purpose flour, sugar, salt and baking powder.    * Take another bowl and mix together melted butter milk egg and meshed bananas.    * Now add the banana mixture into the flour mixture until thoroughly blended.    * Be careful not to overmix.    * Add the chocolate chips. Preheat...

Read more »

STRAWBERRY CAKE

Ingredients: 1 cup white sugar 2 eggs 1 3/4 tsp baking powder 1 cup icing sugar 1/2 cup milk 1/2 cup frozen strawberries 1 vanilla pudding cup 1 1/2 cup all purpose flour 1/2 cup butter 2 tsp vanilla extractHow to make strawberry cake: * Start by thawing the frozen strawberries in one cup of powder sugar. * In a separate bowl beat together sugar and butter until creamy. * Add in the eggs one at a time and then finely pour in the vanilla pudding. * Add the thawed strawberries. Stir in the flour and baking powder to the mixture and mix well. * If the batter is thick add in the milk so that the batter gets a little smooth. ...

Read more »

MANGO UPSIDE DOWN

Ingredients: 1/3 cup brown sugar 2 tsp baking powder 1/4 cup shortening 1 egg 1/2 cup milk 1 tblsp butter 1/4 tsp salt 2 tblsp lemon juice 1-1/4 cup flour 3/4 cup sugar 2 cup remove mangoes, sliced 1/2 cup milk How to make mango upside down cake: Pour lemon juice over mangoes and allow to stand 15 minutes. Melt grease in 8-inch pot or casserole. Add brown sugar and cover with a layer of mango slices. To prepare the cake batter: Cream the shortening, add the shortening, add the sugar and cream together, then add beaten egg. Sift dry ingredients and add alternately with milk. Pour over mangoes and bake 50 to 60 minutes at 375 degrees F. When...

Read more »

BLACK FOREST PIE

Ingredients:   1 Pastry Shell (baked) 4 oz unsweetened Baking Chocolate 14 oz sweetened Condensed Milk 1 tsp Almond Extract 1 1/2 cup Whipping Cream (whipped) 21 oz can Cherry Pie Filling Almonds (Toasted) How to make black forest pie: Melt chocolate with sweetened condensed milk over low heat in pan. Remove from heat. Combine almond extract and stir well. Pour it into a bowl and let it cool completely. Beat it till it becomes smooth. Mix whipped cream. Place it into prepared pastry shell. Let it chill about 4 hours so that it is set. Serve it with the cherry pie filling. Garnish with toasted almonds...

Read more »

FRUIT SHAKE

Ingredients:   2 cup Bananas (sliced) 2 cup Strawberries (sliced) 2 cup Pineapple or Papaya (chopped) 1 cup Apples (chopped and peeled) 1/2 cup Ice cubes 1 tsp Honey How to make morning glory fruit shake: In a blender blend on high speed a combination of bananas, strawberries, pineapples, papayas, apples, ice cubes and honey. Blend till smooth. Serve immediately for breakfast...

Read more »

STUFFED SOUR MANGO PICKLE

Ingredients: 1 kg medium raw Mangoes (Aam) 90 grams mustard powder 150 grams Salt (Namak) 15 grams Onions seeds (Kalonji) 2 teaspoonfuls Red chili pepper (Lal Mirchi) 30 grams fenugreek seeds 4 teaspoons ground spices 3 teaspoons aniseed 1 teaspoon thymol seeds 1 teaspoon Turmeric (Haldi) Mustard Oil (Sarson Ka Tel) to cover the Mangoes (Aam) How to make stuffed sour mango pickle :Roast fenugreek seeds, aniseeds and onion seeds and grind coarsely.Wash and dry the mangoes.Slit them into 4 sections, keep them joined at the bottom and remove the stones.Mix ground spices, Red chili pepper , salt, turmeric, mustard powder and make a thick paste in...

Read more »

MICROWAVE MUTTON CURRY

Ingredients: 1 kg mutton (boneless cubes) 6 cardamoms 1 bay-leaf 5/6 cup oil 2g saffron 3tbsp. Garlic paste 1 boiled egg 4 cinnamon 8 cloves 1/2 cup yoghurt 1/2 tsp black pepper 3tbsp. Ginger paste 3 tbsp. Green chilli paste Salt to taste Preparation: Heat oil, add cinnamon, cardamom, cloves and bay leaf.When brown put ginger, garlic, green chilli paste.Saute for a few minutes and add yoghurt and mutton cubes.Put it in a glass dish, cover it and micro it for 10 minutes and then stand it for 5 minutes.When meat is tender, add salt, pepper and saffron and micro it further for...

Read more »

Paneer Dosa

Ingredients: 3 cup rice (chawal) 1 cup split black gram lentil (urad ki dhuli dal) 1 tsp fenugreek seeds (dana methi) 400 gm potato(alu) 2 large sized onion (pyaj) 150 gm cottage cheese (paneer) 3 green chilly (hari mirch) 1 tsp mustard seeds (rai) 1/4 tsp turmeric powder (haldi) 10-12 curry leaves (kadi patta) oil as required 1 1/2 tsp salt (namak) How to make paneer dosa: Soak rice, dal and dana methi for 6 hours. Then grind them to a fine thin batter by adding little water. Add salt to it and leave it covered for 12 hours for fermentation. Peel potato and cut into small pieces. Chop onion also into long pieces. Grate paneer. Finely...

Read more »

Kaju Uttapam

Ingredients:   2 cup rice (chawal)1 cup split black gram lentil (urad ki dhuli dal) 2 onion (pyaj) 2 tomato (tamatar) 2 green chilly (hari mirch) a piece ginger (adrak) 1 tsp coriander leaves (dhania patti) 15-16 cashew nut (kaju) 1 tsp salt (namak) oil for cooking How to make kaju 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, tomato and dhania.Cut kaju also into pieces.Mix lal mirch in chawal batter.Heat a non stick pan/tawa and spread 1 tbsp batter on it.Spread chopped vegetables and kaju on it.Cook at low flame and grease it on the corners and turn it to cook the other side.Serve it...

Read more »

SAAG CHICKEN

Ingredients:   3 pounds chicken pieces, skinned  5 cloves garlic, minced  2 large onions, minced  2 large tomatoes, crushed  1-inch piece ginger, minced  4 tbsp milk  4 bunches spinach, washed and chopped  2 tbsp butter  1/2 tsp cayenne pepper  1 tsp coriander powder  1/2 tsp turmeric 2 large cardamom pods  2 cloves  7 tbsp vegetable oil  1 tsp garam masala  1/2 tsp salt How to make chicken sag : Fry the chicken lightly in 4 tablespoon of oil for 3-4 minutes until lightly browned and set aside. Put the spinach into a deep pan; add 1/4 cup water. Bring to boil and...

Read more »

CHICKEN KEEMA AND EGG

Ingredients: 1 cup chicken keema 2 tbsp oil 1 tsp garlic 9 chopped)  1 tsp ginger ( chopped)  1 small onion chopped 2 tomato chopped 1 tsp jeera powder 1 tsp dhaniya powder 1/2 tsp turmeric powder 1 tsp Thai curry paste ( red)  8-10 curry leaves 2 tbsp hot –n sweet sauce 1/2 tsp mustard paste 4 hard boiled eggs.  Salte to taste.  For Garnishing  1 double fried egg  1 tbsp coriander chopped How to make chicken keema and egg: Heat , oil, saute the garlic, ginger, onion, add in tomatoes powdered spices, salt to taste. Thai curry paste, curry leaves, Add in the keema and saute for a few seconds and...

Read more »

CHICKEN SALAD

Ingredients:  2 chopped Tomato (Tamatar) 2 cup cooked and shredded Chicken1 cup Olive Oil Salt to taste1/2 tsp White Pepper Powdera pinch of Mustard Powder1 Egg Yolk 1 tblsp Cream 1 bunch Lettuce Leaves How to make chicken salad: Make a mayonnaise dressing by placing the yolk in a basin along with the mustard powder, pepper powder and the salt.Add the oil drop by drop slowly into the basin and mix thoroughly with a wooden spoon until all the oil is used and the sauce has the consistency of tooth paste.Mix the sauce with the tomato,cream and the cooked chicken.Serve in glass bowls on a bed of lettuce leave...

Read more »

SRI LANKAN CHICKEN CURRY

Ingredients:  30 gms ghee1 Onion (Pyaj), chopped2 clove(laung)s garlic (lasan), crushed3 to 4 fresh green or red chilies, cut lengthways into thin strips and seeds removed1 tsp ground turmeric (haldi)1 tblsp ground coriander1 1/2 kg chicken pieces2 1/2 cups (625ml) coconut (narial) milk2 tblsp coconut (narial) cream (malai) 2 tblsp fresh lemon juice How to make sri lankan chicken curry: Melt ghee in a frying pan, add onion, garlic, chillies, turmeric and coriander. Saute for 2 minutes.Add chicken pieces and coconut milk. Bring to boil, reduce heat to low, cover, simmer for about 45 minutes or until the chicken is tender.Add coconut...

Read more »

CHICKEN BON BON

Ingredients:   2 cups cooked and shredded Chicken Salt to taste 2 small sized Cucumber (Kheera)  1 tblsp Soya Sauce 3 tblsp Seasame Seeds 3 Red Chili (Lal Mirchi)  1 tblsp Vinegar (Sirka)  1 tsp crushed Black Pepper (Kali Mirch)  1 tsp powdered Sugar  1 tblsp chopped Spring Onions 1 tsp chopped Ginger (Adrak)  How to make chicken bon bon: Cut the cucumber into half length wise.remove the seeds and cut the cucumber into half. Divide the halved cucumber into length wise pieces approximately 1 inch in thickness. keep aside. Grind the red chillies in a blender along with the vinegar to a smooth paste. keep...

Read more »

CHICKEN TANGRI KEBAB

Ingredients:   2 large leg pieces of chicken 1/2 c curd 1 tblsp lemon 1 tsp garam masala powder 1 tsp red chili powder Salt to taste 1 tblsp ginger garlic paste A few drops of edible orange color How to make chicken tangri kebab: Clean and wash the chicken pieces and make random slits on them Mix all the ingredients except salt together. Rub and wrap chicken pieces in it and keep aside for an hour Now mix in the salt. Grill the chicken pieces till they are cooked well on both the sides. Sprinkle lemon juice and chat masala and serve with onion rings    ...

Read more »

CHICKEN IN RED WINE SAUCE

Ingredients:    1 kg chicken, cut into pieces1/2 tsp freshly ground pepper1/2 tsp mustard powdersalt (namak) to taste250 gm button Mushrooms (Goochi)12 red chilli (lal mirch), soaked in 1/2 cup olive oil250 ml red wine200 gm fresh cream (malai)1cup cooked rice (chawal) How to make chicken in red wine sauce:     * Rub the chicken with the ground pepper, mustard powder and salt to taste.    * put the chicken pieces, button mushrooms, red chillies soaked in olive oil, red wine, fresh cream and salt to taste in a large saucepan.    * saute over high heat for two minutes.   ...

Read more »