Gulab Jamun

Ingredients :1 litre milk¾ cup sugar2-3 tsp maida2 tbsp rose water1 cup water1 pinch saffron1 pinch baking sodaghee for fryingMethod :Boil milk in a vessel on medium flame. Then mix constantly, till it becomes semi-solid or khova is formed.Put maida and continue to stir for another few minutes.Take out from flame and knead the dough. Take a small part of the dough on palm.Shape into the form of a little finger.Continue the same procedure for the remaining dough.Keep the jamoons aside on plate. Add water to sugar.Heat till the syrup becomes sticky and put saffron stirred in a little rose water and the remaining rose water.Mix well.Take out from...

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Creamel Custard

Ingredients :400 ml milk4 eggs30 g castor sugara few drops of vanilla essence For the Caramel :90 g sugarlittle cold waterMethod :Have ready a warm plain mould and a thickly folded band of newspaper to encircle it so that the mould can be firmly held in one hand.Prepare the caramel by heating the sugar and water together, stirring until it boils.Remove the spoon and allow to boil without stirring until is golden brown.Pour the caramel into the warm mould and twist round until the sides and base are well coated with caramel.Mix together the eggs and sugar without beating them and pour on to the warmed milk. Add the vanilla essence.Strain the custard...

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Churma Ke Laddu

Ingredients :1½ cups gehun ka atta¼ cup grated dry coconut2 tbsp til¾ cup gur, grated2 tbsp gheeOther Ingredients :Ghee for deep fryingKhus Khus for coating the laddusMethod :Make a stiff dough of the gehun ka atta by adding ½ cup of water.Knead properly.Divide the dough into 8 equal parts.Shape the parts into the shape of your fist and press with your fingers in the centre of each part.Heat ghee in a kadhai and deep fry the dough parts on a very slow flame for 25 to 30 minutes until they becomes golden brown in colour.Drain on absorbent paper and keep them to cool.Pound in a mortar and pestle to coarse pieces.Grind the pieces further in a mixer...

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Besan Laddu

Ingredients :¾ cup besan, coarsely ground¾ cup powdered sugar1/3 cup ghee¼ tsp elaichi powder2 to 3 drops saffron colourMethod :Combine together the sugar and saffron colour. Keep aside.Dissolve the ghee in a kadhai, put the besan and cook over a low flame and keep on stirring continuously till it becomes golden brown in colour.Put the elaichi powder and stir well.Take out from the fire and pour on a thali. Cool completely.Combine together the gram flour mixture and sugar.Divide into 7 equal parts and shape into ladd...

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Gajar Ka Halwa

Ingredients :6 red carrots, grated½ cup full fat milk½ cup sugar¼ tsp elaichi powdera few saffron strands2 tbsp cream3 tsp gheeFor garnishing :2 tbsp slivered almondsMethod :Heat the ghee in a broad non-stick pan and fry the carrots for 2 to 3 minutes.Put the milk and stir till it evaporates.Then put the sugar and continue to stir until the mixture becomes slightly thick.Put the cardamom powder, saffron dissolved in a little milk and cream and mix properly.Decorate with the slivered almonds.Ready to ser...

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Instant Jalebis

Ingredients : For the batter :1 teacup self-raising flour a pinch baking powder ½ teacup fresh curds ghee for deep frying For the syrup :1 teacup sugar ½ tsp saffron 2 tsp rose waterFor garnishing :½ tsp cardamom powder1 tbsp blanched and sliced pistachiosrose petals (optional)Method :Sieve the flour with the baking powder.Put ½ teacup of water to the curds and beat well.Melt the sugar in 1 teacup of water and boil for 5 minutes.Warm the saffron in a small vessel, put a little milk and rub until the saffron dissolves.Add to the syrup. Put the rose water.The syrup should be of 1 thread consistency. Keep the syrup warm.How to proceed :Heat...

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Pav Bhaji

Ingredients : For the pav 8 laddi pavs (small squares of white bread) 4 tbsp butter 1 tsp pav bhaji masala (optional) For the bhaji : 1½ cups potatoes, boiled and mashed 1 cup cauliflower, finely chopped ½ green peas ½ cup green peas ½ cup carrots, chopped 1 cup onion, chopped ½ cup capsicum, finely chopped 2½ cup tomatoes, chopped ½ tsp haldi powder ½ chilli powder 1½ tbsp pav bhaji masala ½ tsp black salt (sanchal) 4 tbsp butter salt to taste. To be ground into a chilli-garlic paste : 3 to 4 Kashmiri chillies, soaked in warm water 4 to 6 cloves garlic For serving : 1 large onion, chopped ...

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Malai Peda

Ingredients : 1 litre full fat milk a few saffron strands ½ cup sugar 2 pinches citric acid 4 tsp milk 1 level tsp cornflour ¼ tsp elaichi powderFor garnishing :A few chopped almonds and pistachiosMethod : Boil the milk in a heavy bottomed pan. Continue to stir until it reduces to half. Warm the saffron in a small vessel, put 2 tsp of milk and rub until the saffron melts. Add to the boiling milk. Put the sugar and cook for a further 4 to 5 minutes. Put the citric acid in 3 tsp of water. Put this mixture very gradually to the boiling milk until it curdles slightly. This may require anything from half to the entire quantity of the...

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Anjeer Halwa

Ingredients :200 grams dried anjeer3 tbsp ghee½ cup almonds, blanched, powdered? cup milk powder4 tbsp sugar¼ tsp elaichi powderFor garnishing :2 tbsp slivered almondsMethod :Cook the anjeer in boiling water for 3 to 5 minutes.Drain and puree them in a mixer. Keep aside.Heat the ghee in a heavy bottomed pan, put the powdered almonds and fry on a medium flame for at least 2 minutes.Put the pureed anjeer, milk powder, sugar with ½ cup of water and cook for about 5 minutes till the sugar gets dissolved, stirring continuously.Put the cardamom powder and stir well.Decorate with slivered almon...

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Angoori Petha

Ingredients :2 kg. White pumpkin ¼ tsp slaked lime 3 cups sugar a few drops yellow food colour 1 cup dried coconut Method :Peel and deseed the pumpkin.Scoop out balls from the pumpkin by using a melon scoop.Prick each pumpkin ball with a fork at close intervals.Rub the slaked lime on the pumpkin balls and keep aside for 5 minutes.Wash the pumpkin balls thoroughly. Drain and keep aside.In a heavy bottomed pan, mix the sugar and yellow food colouring with 2 cups of water and bring to a boil.Remove any impurities floating on the surface, using a slotted spoon.Put the pumpkin balls and cook on a high flame for 10 to 15 minutes.Take out from the...

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Beans Gravy Curry

Ingredients 2 cups green beans, cut into 1-inch pieces 1/2-inch piece of cinnamon 3/4 tsp red chilli powder 6-8 tsp vegetable oil Salt to tasteFor Masala 1 cup onions, finely chopped 1 cup tomatoes, finely chopped 1-inch piece of ginger, finely chopped or grated 3/4 tsp cumin seeds (jeera) 3-4 black pepper corns 5-6 curry leaves 6-8 sprigs cilantro (coriander leaves) Preparation Heat 5-6 tsp oil in a medium pan, and saute the onions until translucent. Add the tomatoes and saute until cooked. Add salt and red chilli powder and saute for 2 minutes, and set aside to cool. Grind the sauteed onions...

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Fish Kebab

Ingredients: • 900 gms Fish  • 3/4 cup Lemon Juice  • 2 tsp Fresh Ginger (finely grated)  • 3 cloves Garlic (crushed)  • 1-1/2 tsp Salt  • 4 tsp Coriander Powder  • 1 tsp Garam Masala  • 1 tsp Chili Powder  • 1 cup Yoghurt  • 2 tbsp Plain flour  • 1 tbsp Cooking Oil How to make Fish Kebab: •    Rinse fish with cold water and pat dry. •    Now cut into 1 inch cubes and set aside. •    Mix all the ingredients to make a marinade. •    Pour this into large freezer bag and add the fish cubes. •    Make sure fish is well...

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Galawat kay Kabab

Ingredients: • 1/2 kg Minced beef or mutton • 2 Onions, chopped and fried • 1 tsp Peppers, ground • 6 Green chillies cut into slices • 4-5 tbsp Fresh coriander • Red chilli powder to taste • 1/2 tsp Turmeric powder • 1 tsp Garam masala • 1 tbsp Seramum seeds • 1 tbsp Poppy seeds • 2 tbsp Baisan • 2 tbsp Ginger-garlic paste • 2 tbsp Soya sauce • Oil for frying • 1 Egg • Mint leaves as required • Salt to taste How to make Galawat kay Kabab: •    Take a bowl and place minced beef or mutton in it. •    Combine all the ingredients with it except oil, mix well. •    Make kabaabs of reasonable thickness...

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Egg Kebab

      Ingredients: • 1 hard boiled Egg • 1 boiled Potato (mashed) • ½ cup Maida • 1 Egg White (beaten) • ½ cup Bread Crumbs • ½ cup Onion (chopped) • ½ tsp Green Chili (chopped) • ½ tsp Ginger (chopped) • A pinch Red Chili Powder • A pinch of Turmeric Powder • ½ tsp Garam Masala • 1 stem of Curry Leaves • 4 tbsp Oil • 1 cup Oil • Salt (to taste) How to make Egg Kebab: •    Slice the egg into four pieces. •    Heat oil in a pan and shallow fry onion until transparent. •    Stir in garam masala, red chili powder, green chili, ginger, curry leaves, turmeric powder, and salt. •   ...

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Corn Kebab

Ingredients: • ½ Cup Corn Kernels • 2 Big Potatoes (boiled) • 2 Onions (chopped) • ½ cup Capsicum • 2-½ cm Ginger (chopped) • 3 Green Chilies (chopped) • Salt to taste • Oil for deep frying How to make Corn Kebab:  •    Without using any water, crush the corn kernels in a grinder to get a coarse paste. •    Mix this coarse paste with potatoes, onion, ginger, capsicum, green chilies and salt. •    Divide the mixture into equal portions and shape them as kebabs. •    Heat oil in a pan and deep fry the kebabs until they turn golden & crisp. •    Take them...

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Chicken Kebab

Ingredients: • 230 g Chicken • 1 small bunch of Coriander Leaves (chopped) • 1 small bunch of Mint Leaves (chopped) • 1 tbsp Coriander Powder • 1 tsp Chili Powder • ½ tsp Turmeric Powder • 1 tsp White Pepper Powder • 1½ tbsp roasted Bread Crumbs • Salt (to taste) • Oil (for frying) How to make Chicken Kebab: •    Combine all the ingredients in a large mixing bowl and blend well. •    Shape the mixture into oval cutlets. •    Heat oil in a pan and deep fry the cutlets. •    Serve hot with chili sauc...

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Cheese Chicken Kebab

Ingredients: • 1 Egg • 2 inch cubes of Boneless Chicken Breast (100 grams each) • ½ tsp Green Cardamom Powder • ½ tbsp Caraway Seeds • 1 tbsp Garlic Paste • 1 tsp Green Chili Paste • ¼ cup Roasted Chana Dal Powder • ¼ tsp Turmeric Powder • 1 tbsp Ginger Paste • 1 tbsp Fresh Coriander Leaves • 1 ½ cups Thick Yogurt • ¼ cup Cream • 1 cup Processed Cheese (Grated) • 7-8 Peppercoms (Crushed) • Salt to taste • Oil to shallow fry How to make Cheese Chicken Kebab: •    Take a bowl and break egg into it. Add caraway seeds, green cardamom powder, green chili paste, ginger-garlic paste, coriander leaves, roasted chana dal powder, turmeric...

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Boti Kebab

Ingredients: • 200 gms Meat (Lamb) • 1/2 Cup curd • 2 Ginger • 5 Garlic flakes • 1 Large onion • 1 tsp Coriander powder • 5 tsp Red chilli powder • 1/2 tsp Turmeric powder • 1/2 tsp Cumin seed powder • 6 Cloves • Salt to taste How to make Boti Kebab: •    Wash the meat and cut into cubes. •    Grind garlic, ginger, onion, coriander, cumin, red chilli, turmeric powder and curd to make a mixture. •    Marinate the meat cubes in this mixture for 1 hour. •    Stick the meat onto skewers. •    Grill it for 20 minutes. •    Garnish it with on...

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Beef Kebab

Ingredients: • ½ kg Beef top sirloin (cubed) • 1 Green Pepper (cut into 1" squares) • 1 medium Onion (cut into 1" pieces) • 1 can Pineapple Chunks • ½ cup Vegetable Oil • 1/3 cup Sherry • 1/3 cup Soy Sauce • ¼ cup Brown Sugar • 1 clove Garlic (minced) • ½ tsp Ginger (minced) How to make Beef Kebab: •    Preheat the grill. •    Take sherry, soy sauce, brown sugar, garlic, oil, and ginger in a bowl and combine well. •    Transfer the mixture to a baking dish and mix in sirloin. •    Cover the dish and keep the sirlion marinated for about 3-4 hours. •    Line the sirloin...

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tomato Rice

Ingredients: • 6 Tomatoes. • 2 Cups Basmati Rice • 1 Onion (medium sized) • 5 Green Chilies. • 1 Potato • A handful of Green Peas • Ginger and Garlic Paste • 12-15 Curry Leaves • 1 tsp Cardamom Seeds • 3 Bay leaves • 2 tbsp Oil • 1 tsp Cinnamon Powder • 4 Cloves • 1 tsp Turmeric • Salt (to taste) How to make tomato Rice: •    Wash the basmati rice and soak it for 30 minutes. Meanwhile chop all the vegetables into small pieces. •    Now take one pan and heat the oil and add all the spices, fry them of 5 minutes. •    Add the chopped vegetables. •    Cook it until the vegetables become...

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Andhra Shrimp Curry

Ingredients: • ½ kg ( 17 ounce) Prawn • 1 tsp Coriander Seeds • 2 Dried Kokum Pieces • 1 cup( 236 ml)Coconut (grated) • 1 Onion (chopped) • 5 Red Chilies (chopped) • 1 Green Chili (chopped) • 2 tsp Oil • Salt to taste How to make: •    Grind coconut, red chilies to a very smooth paste. •    Take a pan and heat oil. •    Put coriander seeds and fry it. •    Add chopped onions till they turn slightly brownish. •    Put prawns and fry for some time till the prawns become white in color. •    Add green chili, kokum and stir it well. •    Pour...

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Andhra Rasam

Ingredients: • ½ cup Toor Dal • 4 Tomatoes (chopped) • 1½ tbls Ghee/ Refined Butter • 4 Garlic Cloves (Paste) • Tamarind (Lemon sized ball) • 3 tbsp Rasam Powder • 1½ cups Water • Coriander leaves (to garnish) • Salt (to taste) How to make: •    Cook toor dal, tomato pieces, tamarind in pressure cooker. •    Add 1½ cup of water and let it give 3 whistles. •    Take all the cooked ingredients and grind them. •    Add garlic paste, the ground ingredient paste, rasam powder, coriander leaves, salt,ghee and mix it in a pan •    Keep the pan on the stove and boil...

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Andhra Pongal

Ingredients: • ¼ Cup of Moong Dal • 1 Cup Raw Rice • 6 Cups of Water. • 10 Cumin Seeds • 1 tsp Grated Ginger • 3 tbsp Ghee. • 12 Roasted Cashew nuts • 4 Whole black peppercorns • ½ tbsp Black pepper powder • ½ tbsp Cumin seeds powder • 12 Curry Leaves • 3 Green Chilies ( Cut into lengthwise) • ¼ tsp Asafoetida • Salt (to taste) How to make Andhra Pongal: •    Take a pan and fry the moong Dal for 2 minutes. •    In a vessel add raw rice and moong Dal wash it twice and rinse completely. •    In a pressure cooker add moong Dal, rice, black peppercorns, cumin seeds ,salt, asafoetida and water. •   ...

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Asparagus Roll-Ups

Ingredients:    18 cooked asparagus spears     18 slices white bread, crusts removed     2 tablespoons French dressing     1/8 teaspoon freshly ground pepper     1/2 cup mayonnaise     seasoned salt, to taste     4 to 6 tablespoons melted butterPreparation: Spread each slice of bread with mayonnaise. Place one asparagus spear on bread; sprinkle each with seasoned salt and pepper and a few drops of French dressing. Roll up the bread jelly roll style.  Secure rolls with toothpicks.  Chill. To serve, remove toothpicks and...

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Parmesan Appetizer Puffs

Ingredients:     1 1/2 cups flour     1 teaspoon salt     1 cup margarine     1/2 cup sour cream     2 tablespoons grated Parmesan cheese     2 tablespoons chopped green onions     2 tablespoons chopped mushrooms     2 tablespoons chopped ripe olivesPreparation: Mix flour and salt; cut margarine in until mixture begins to form a ball. Blend in sour cream. Divide dough into 4 parts. Wrap each part and chill several hours. Heat oven to 350 degrees. On floured board, roll each section into a 12 x 6-inch rectangle.  Sprinkle...

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Strawberry Pie Recipe

  Ingredients    1 cup all purpose flour     1/4 teaspoon salt     3/4 stick butter     1 1/2 tablespoon shortening     1/8 cup ice water     For the filling:     1 cup sugar     3 tablespoon corn starch     1 pint strawberries     1 12 ounce can 7-up     Whipped creamDirections    1. Put flour and salt in the bowl of a food processor. Cut the butter, and shortening into the flour. Process a few seconds until the mixture resembles a coarse meal.    ...

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Burger

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Mushroom Pickle

Ingredients:    1/2 kg fresh mushroom 1/2 kg water chestnuts (singhade) 2 cup vinegar (sirka) 40 gm jaggery (gud) 2 tsp red chilly powder (lal mirch) 2 tsp spice blend (garam masala) 2 tsp cumin seeds (jeera) 2 tsp salt (namak) 2 tbsp mustard seeds (raai) 2 tbsp aniseed (saunf) 2 tsp fenugreek seeds (methiana) a pinch asafoetida (hing) a pinch ginger (adrak) 250 gm mustard oilHow to make mushroom pickle :    Boil and peel singhade.     Wash mushrooms and cut them.     Let mushroom and singhade dry.     Grind jeera, raai, saunf, methidana.     Make adrak paste.     Heat 4 tbsp oil in a pan and fry singhade in it till it becomes light brown. Take them out.     Now fry adrak...

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Shahi Mushroom

Ingredients:     200 gm mushroom 4 onion (pyaj) 7-8 tomato (tamatar) 1 piece ginger (adrak) 2 green chilly (hari mirch) 1/2 tsp salt namak 1/2 tsp red chilly powder (lal mirch) 1/2 tsp spice blend (garam masala) 1 tsp sugar 1 cup cream (malai) 1/2 cup cashew nut (kaju) 3 tbsp clarified butter (ghee)How to make shahi mushroom:    Cut mushrooms into 2 pieces.     Finely chop all the other vegetables.     Heat ghee in a pan and fry onions until it turns pink.     Then fry ginger, green chilies and tomato.     When tomato soften remove it from the flame.     Grind it in a mixer.     Then cook in the pan and also add salt, red chilly powder, spice blend, sugar, cream and cashew...

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Mushroom Malai

Ingredients:    200 gm mushroom 2 onion (pyaj) 3 tomato (tamatar) 1 piece ginger (adrak) 1 green chilly (hari mirch) 1 cup cream 1 tbsp coriander leaves (dhania patti) 1/2 tsp salt (namak) 1/4 tsp turmeric powder (haldi) 1/4 tsp red chilly powder (lal mirch) 1/2 tsp spice blend (garam masala) 2 tbsp clarified butter (ghee)How to make mushroom malai:    Cut mushroom into slices.     Finely chop onions.     Grind ginger, green chilies and tomatoes.     Finely chop coriander leaves.     Heat ghee in a pan and fry onions until it turns pink.    ...

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Stuffed Vegetable Pulao

Ingredients:Rice - 2 cups Carrots - 4 Green peas - 200 gms Onions - 2 Cumin seeds - 1 tsp Cloves - 4 Cinnamon -1 inch stick Cardamoms - 4 Bay leaf - 1 Oil - 2 tbsp Salt to tasteFor stuffing :Maida - 2 cups Ghee - 2 tbsp Salt to taste Oil for deep - fryingMethod :1. Wash the rice and soak in water for 20 minutes. 2. Chop onions and cut carrots into thin strips. 3. Lightly fry the onions and carrots, Green peas. Add cloves, cinnamon, cardamoms and salt, cumin seeds. Stir. 4. Transfer to pressure pan, add soaked rice with 3 1/2 cups of water. Cook till rice and vegetables are tender and keep aside. 5. Knead maida, salt with water after rubbing in ghee. Make a big chappati. 6. Fill rice mixture in it. Seal the sides and deep fry in hot oil till lightly. 7. Over the stuffed pulao and serve with...

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Spicy Prawn Pulao

  Ingredients:150 gm headless Prawns- shelled, cleaned 1 cup long-grain Basmati rice 2 cups Hot water 2 Bay leaves 1 chopped Onion 1/2 tsp Coriander powder 1/2 tsp Red chilly powder 1/2 tsp Cumin seeds 1/4 tsp Turmeric powder 1/2 tsp Ghee salt to tasteFor masala paste:2 chopped Green chillies 2 peeled Green cardamoms 2 Cloves 1/2 tsp Cinnamon pieces 1/2 tsp chopped ginger Salt to tasteMethod:1.Apply salt and turmeric powder to the prawns and keep aside for 15-20 minutes. 2.Grind the masala ingredients with 1-2 tsp of water into fine paste. 3.Heat the ghee in pan, add the prawns and saute for 2-3 minutes over medium heat. 4.Remove the...

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Potato Pulao

Ingredients:2 cups Delhi rice 1 cup moong dal 100 grams baby potatoes A pinch sugar 4 cloves. 1-inch piece cinnamon stick. 1 bay leaf, crumpled. 1 tsp. cardamom seeds. 2 medium onions, sliced finely. 1 small onion, cut into thin rings and fried till crisp and golden.   100 g rams shelled green" peas. 1 tsp. cumin seeds. 1/2 turmeric powder. 1 small piece coconut. 1 small bunch corriander leaves. 4 green chillies. 1-inch piece ginger. 4 flakes garlic. Salt to taste.Method:Wash and soak rice in water for 2 hours.  Drain out the water and dry for 1 hour, then grind it coarsely.  Heat 4 tblsps. ghee and fry the rice...

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