NON-VEGITARIAN RECIPES

Chicken Biryani

Ingredients :

Basmati Rice 300 grams^{1920 cal}
Chicken 600 grams^{660 cal}
Garam Masala 2 tbsp^{80 cal}
Onion 1 3/4 cup^{94 cal}
Garlic 2 tbsp^{35 cal}
Ginger 2 tbsp^{20 cal}
Chili powder 3 tsp^{36 cal}
Coriander Powder 1tbsp^{3 cal}
Turmeric Powder 2 tsp^{28 cal}
Bay leaves 2 springs^{1 cal}

Method :

Pick, wash and soak rice in water for about 30 minutes.

Boil water, add ½ of the whole Garam masala , bayleaf and salt and boil rice till ¾th done. Drain rice and keep aside.

Mix salt, ½ of the red chili powder, ½ of the chopped ginger, ½ of the chopped garlic, 1 tsp.Garam masala ½ of the turmeric powder and curd/yogurt.

Mix well and put chicken pieces in this for an hour.

Heat oil in a Patila or a thick bottomed pan.

Add remaining Whole Garam masala .Let it crackle.

Add Sliced onions and saute until light golden brown.

Then add remaining chopped ginger, chopped garlic, coriander powder, turmeric powder, red chili powder, 1 tsp. Garam Masala powder and chopped tomatoes.

Cook for about 5 minutes.

10.

Add marinated chicken and cook till chicken is tender.

11.

Dissolve saffron in warm milk and keep aside. Arrange alternate layers of chicken and rice.

12.

Sprinkle saffron dissolved in milk, remaining Garam Masala powder, ginger julienne's, mint leaves, golden fried sliced onions and butter in between the layers and on top.

13.

Make sure that you end with the rice layer topped with saffron and spices. Cover and seal with aluminum foil or Roti dough.

14.

Cook in a preheated oven, for 10-12 minutes.

15.

Alternatively cook on an indirect slow flame for 10 to 12 minutes

Ambur Chicken Biryani

Ingredients :

Chicken 600 grams^{780 cal}
Basmati Rice 300 grams^{1920 cal}
Yogurt 1/2 cup^{110 cal}
Ghee 1 tbsp^{88 cal}
Tomato 1 cups^{23 cal}
Onions 2 cups^{107 cal}
Green Chilles 8 nos^{64 cal}
Cinamon 5 nos^{25 cal}
Cloves 5 nos^{13 cal}
Mint Leaves 1/2 cup^{5 cal}
Cardomon 5 nos^{13 cal}
Coriander Leaves 2 tbsp^{66 cal}
Ginger Garlic Paste 1 cup^{131 cal}
Lemon Juice 4 tbsp^{24 cal}
Chilli Powder 2 tbsp^{76 cal}
Salt to taste^{0 cal}

Method :

Chop Onions into thin slices

Heat Oil, Add Spices fry for 1 min, Add Onions and fry till Golden Brown, Add 2 tbsp chilli powder, salt and Ginger Garlic paste and fry all ingredients till its done

Add Chicken to the misture and cook for 10 mins on medium heat

Add Yogurt, Chopped Chillies, Corriander, Mint and Tomatoes and for for 10 more mins

Cook until all ingredients are uniformly cooked

Transfer all the content into a Pressure cooker.

Bring Water to boil in a deep pan.

Add a spoon of ghee, salt to taste and add soaked rice.

Cook rice till its 60 % done

10.

Dont forget to add salt to the boiling water

11.

Add cooked rice to the pressure cooker. cook the entire contents on medium heat for 20 mins

12.

And the Hot and Spicy South special Ambur Chicken Biryani Ready for serve.

Broasted Chicken

Ingredients :

Chicken 1 KG^{2700 cal}
Lemon 6 Tbsp^{24 cal}
Flour 1 Cup^{442 cal}
Gram Flour 1 Cup^{455 cal}
Black Pepper 1 tsp^{6 cal}
Oil to fry^cal

Method :

put the chicken a large bowl, add lemon and one teaspoon of salt and rub it all over the chicken pieces. cover and marinate for at least 3 to 4 hours or overnight in a refrigerator.

mix 1\2 teaspoon of salt and rest of the ingredients, except oil. place the coating mixture in a plastic bag. put one piece at a time in the bag and shake it to coat the mixture. arrange the coated chicken pieces in a single layer on a cookie sheet.

deep fry the chicken in an electric deep fryer. follow the manufacturer's instruction. alternatively fry the chicken in a deep fryer over high heat. fry to a crisp golden color. remove from the oil and place on an absorbent kitchen paper. serve hot with french fries and garlic chutney

Egg Fried Rice

Ingredients :

Rice 2 cups^{332 cal}
Onion 50 grams^{21 cal}
Green chillies 10 grams^{16 cal}
Eggs 3 nos^{387 cal}
Ginger Garlic paste 1 tsp^{40 cal}
Mint leaves 50 grams^{0 cal}
Bay leaves 3 springs^{0 cal}
Garam Masala 1 tsp^{13 cal}
Vegetable Oil 3 tsp^{369 cal}
Coriander Leaves 2 tsp^{22 cal}
Salt 1 tbs^{0 cal}

Method :

Fry rice in a pan for 3 minutes. Let it cool down.

Wash the rice and drain it

Add 3 cups of water and cook it.

Cut the onions in long slices. Split the green chilies and cut in half.

Boil the eggs in water until cooked well.

Now add the vegetable oil to skillet and after the oil is warm enough add the bayleaves, onion to the oil.

Stir the onions and once they turn half brown add the chillies to the oil. Stir them so that they do not get sticked to the skillet. Add the ginger / garlic paste and stir well.

Cut the cooked eggs into long slices. Add the egg pieces and stir well.

After 4 minutes add the garam masala and stir for mixing properly.

10.

Leave it on heat on 2 minutes and add the mint leaves before turning off the heat.

11.

Now add the cooked rice and gently mix, so that that rice does not break. Decorate with Corriander leaves and serve with any raitha.

Deviled Egg

Ingredients :

Eggs 6 hard^{387 cal}
Parmesan cheese 1/2 cup^{215.5 cal}
Horseradish 1 tsp^{2 cal}
Salt 1/2 tsp^{0 cal}
Mustard 1/2 tsp^{1.3 cal}
Pepper Powder 1/4 tsp^cal
mayonnaise 3 tbsp^{300 cal}
Paprika 1/2 tsp^{3 cal}
Black olives (sliced) 1/4 cup^{39 cal}

Method :

This is a good way to hard-boil or hard-cook eggs.

Put eggs into a large pot and cover with cold water about an inch over the eggs.

Set the temperature to medium-high and heat until water starts to rapidly boil.

After the water begins to boil, turn off the heat, cover, and let stand for 20 minutes.

When the timer goes off, pour out the water and add cold water to stop the cooking.

Crack the eggshell and remove the shell.

Take a knife and cut eggs lengthwise in half. Next step is to remove yolk and put into a small mixing bowl.

With a fork, mesh egg yolks. To the egg yolks, add Parmesan cheese, horseradish, salt, dry mustard, pepper, and salad dressing (or mayonnaise). Fill egg whites with yolk mixture and you want to have the mixture heaping. Garnish with paprika and add the olives to the top.

Shrimp Deviled Eggs

Ingredients :

Eggs 12 nos^{1548 cal}
Butter 2tsp^{58 cal}
Small salad shrimp 1 cup^cal
Onion, chopped 1 green^{2.1 cal}
Garlic powder 1 pinch^{0.42 cal}
Mayonnaise, or to taste 1/2 cup^{375 cal}
Mustard 1/2 tsp^{1.3 cal}
Sweet pickle relish 1/4 cup^{80 cal}
Hot pepper sauce 1 dash^cal
Chopped fresh parsley 1 tbsp^{1 cal}

Method :

Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch.

Cover the saucepan and bring the water to a boil over high heat.

Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain.

Cool the eggs under cold running water. Peel once cold.

Halve the eggs lengthwise and scoop the yolks into a bowl.

Gently mash the yolks with a fork.

Melt butter in a skillet over medium heat; cook and stir the shrimp, green onion, and garlic powder in the melted butter until, about 4 minutes.

Transfer the shrimp to a cutting board and mince.

Stir 3/4 cup of the minced shrimp and any remaining liquid from the skillet into the egg yolks; reserve remaining shrimp for garnish.

10.

Add the mayonnaise, mustard, pickle relish, and hot sauce; mix well.

11.

Scoop the mixture into a resealable plastic bag, seal the bag, and snip a corner off the bag with scissors to make a piping bag.

12.

Gently squeeze about 1 1/2 tablespoon of filling into each egg white half.

13.

Garnish each deviled egg with a few pieces of the reserved chopped shrimp and a pinch of the chopped parsley; chill for at least 30 minutes in refrigerator before serving.

Honey Soy Chicken Wings

Ingredients :

Chopped scallion 1 Cup^cal
Soy sauce 1/2 cup^{67 cal}
Hoisin sauce 1/2 cup^cal
Sesame oil 2 tbsp^{240 cal}
Honey 3 tbsp^cal
Peeled and chopped fresh ginger 2 tbsp^{18.92 cal}
white vinegar 2 tbsp^{0 cal}
Dijon mustard 1 tbsp^cal
Cayenne pepper 1/8 tsp^cal
Garlic, minced 4 cloves^{16 cal}
Chicken wings, thoroughly cleaned 20 whole^cal

Method :

Combine one set of the scallions, soy sauce, hoisin, sesame oil, honey, ginger, vinegar, mustard, cayenne pepper and garlic in a large bowl.

Add the wings, tossing to coat.

Cover and refrigerate up to 1 day (24 hours).

Preheat oven to 375 degrees F.

Remove the wings from the marinade and throw away the marinade.

Arrange the wings in a single layer on baking sheets.

Bake for 15 minutes, turn, baste, and bake for another 15 minutes.

Increase the temperature to 450 degrees and bake for another 15 minutes, or until crispy and browned.

Remake the marinade and pour it into a saucepan.

10.

Bring the mixture to a boil.

11.

Boil for 5 minutes or until slightly thickened.

12.

Pour into a serving bowl and use as a dipping sauce.

Slow Cooker Chicken and Sausage Chili

Ingredients :

Cans stewed tomatoes, chopped 3 (14.5 ounce)^cal
Cup beer 1/2^cal
Hot sauce 1/4 tsp^cal
Bouillon cubes 2 beef^cal
Brown sugar 1 tbsp^{22 cal}
Chili powder 1/2 tsp^{2.2 cal}
Paprika 1/2 tsp^{3 cal}
Dried oregano 1/4 tsp^cal
Garlic powder 1/4 tsp^{1.8 cal}
Cayenne pepper 1/8 tsp^cal
olive oil 1 tsp^{40 cal}
Red onion, chopped 1/2 ^cal
Ground chicken 1 pound^{210 cal}
Bulk Italian sausage 3/4 pound^cal
Cans tomato paste 2 (6 ounce)^{50 cal}
Can kidney beans, rinsed and drained 1 (15 ounce)^cal

Method :

Combine the stewed tomatoes, beer, hot sauce, bouillon cubes, brown sugar, chili powder, paprika, oregano, garlic powder, and cayenne pepper in a slow cooker; cook on High for 1 hour.

Heat the olive oil in a skillet over medium heat; cook the red onion in the hot oil until tender.

Stir in the ground chicken; cook and stir until completely browned.

Transfer the mixture to the slow cooker and return the skillet to the heat.

Fry the sausage in the reheated skillet until completely browned and crumbly; add to the slow cooker. Mix the tomato paste and kidney beans into the chili.

Continue cooking on High another 2 hours. Switch the heat to Low and simmer 4 hours more.

Easy Mexican Chicken

Ingredients :

Boneless chicken breasts 4 skinless^cal
Salsa 1 cup^cal
Shredded Cheddar cheese 1 cup^cal
Garlic, Minced 1 clove^cal
Salt 1 pinch^cal
Ground black pepper 1 pinch^cal
Ground Cumin 1 pinch^cal

Method :

Preheat oven to 375 degrees F (190 degrees C).

Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste and add to hot skillet.

Cook until brown on both sides and no longer pink (10 to 15 minutes).

Transfer meat to 9 x 13 inch baking dish or casserole dish, top with salsa and cheese and bake at 375 degrees F (190 degrees C) for 15 to 20 minutes (until cheese is bubbly and starts to brown.)

Serve over rice or buttered noodles.

Crazy Chicken Marinade Grilled Chicken

Ingredients :

juiced 4 limes^cal
olive oil 2tbsp^cal
Chili powder 2 tbsp^cal
Dried sage 1 tsp^cal
Dried oregano 1 tsp^cal
Ground cumin 1 tsp^cal
Boneless chicken breast halves 4 skinless^cal

Method :

Whisk the lime juice, olive oil, chili powder, sage, oregano, and cumin together in a small bowl. Arrange the chicken breasts in a shallow glass container; pour the lime juice marinade over the chicken.

Cover the container with plastic wrap; refrigerate 1 1/2 hours, turning the chicken every 30 minutes.

Preheat an outdoor grill for medium heat and lightly oil the grate.

Remove the chicken to a platter and allow to come to room temperature.

Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes.

Basting with the marinade, grill the chicken breasts until no longer pink in the center and the juices run clear, 8 to 10 minutes per side.

An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Bombay Chicken and Rice

Ingredients :

Uncooked long-grain white rice 1 cup^cal
Diced dried mixed fruit 6 ounces^cal
Chopped onion 1/2 cup^cal
Sugar 11/2 tsp^cal
Salt 1 tsp^cal
Water 2 Cup^cal
Chicken, cut into pieces 1 (3 pound)^cal
Butter, melted 2 tbsp^cal
Curry powder, divided 4 tsp^cal
Paprika 1/2 tsp^cal

Method :

Preheat oven to 375 degrees F (190 degrees C).

In a 9x13 inch baking pan, mix rice, fruit, onion, sugar and salt.

Pour in water.

Arrange chicken parts over the rice mixture.

In a small bowl, mix butter, curry powder and paprika.

Brush butter mixture over chicken pieces.

Cover pan tightly with aluminum foil.

Bake 1 hour in the preheated oven, until chicken juices run clear and rice is tender.

Billy Kee Chicken

Ingredients :

Chicken 1.5 kg^cal
Eggs 3 nos^{387 cal}
Oil For fry^cal
Red wine 1/2 Cup^{35 cal}
Tomato Sauce 1/2 Cup^{45 cal}
Worcestershire sauce 1 tsp^{5 cal}

Method :

Cut chicken into serving seized pieces; remove skin, cut chicken from bones.

Chop chicken, combine with egg yolks; mix well.

Deep-fry chicken in batches in hot oil until lightly browned and just cooked through, remove from work; drain on absorbent paper.

Drain oil from work. Add combined wine, and sauces to work, stir over heat until sauce boils.

Stir in chicken pieces, simmer until heated through.

Chicken drumsticks

Ingredients :

Chicken drumsticks 12 nos^{1440 cal}
Grated Parmesan cheese 2 cups^cal
Eggs 1 nos^{129 cal}
Ground black pepper 1 tsp^cal
Salt 1 tsp^cal

Method :

In a shallow bowl, mix together salt, pepper, and cheese. In a separate bowl, beat egg until lemon colored. Dip chicken in egg, coating well. Roll in cheese.

Bake at 400 degrees F (205 degrees C) for 45 minutes, or until brown.

Green Mutton

Ingredients :

Meat (lamb or goat) 1 kg^cal
Yogurt 200 gm^cal
Oil 5 tbsp^{675 cal}
Mint Leaves 1 bunch^{0 cal}
Cumin Seeds 2 tsp^{31 cal}
Onion 3 nos^{10.5 cal}
Lemon Juice 1 tsp^{1.1 cal}
Cloves 3 Nos^{13 cal}
Cinnamon 2 inch^{17 cal}
Cilantro 1 bunch^cal
Peppercorns 1 tsp^{10 cal}
Garlic 7 flakes^{28 cal}
Ginger 1.5 inch^{8 cal}
Salt To taste^{0 cal}
Green Chili 5 nos^{40 cal}

Method :

Wash the mutton well and keep aside till dry.

Grind all the ingredients from lemon juice to green chili to a paste.

Mix the ground paste with the meat and let it marinate for 1/2 hour.

Heat Oil. Add onion paste and fry till light pink.

Add marinated meat pieces and fry for a little while.

Add the remaining of the marinade. Fry till oil leaves the sides of the pan.

Add enough quantity of curd, mix well and taste for spicyness and salt.

Fry for a few minutes. 8. Add 1/2 glass water, mix and cover vessel and let cook till gravy is thick and done and oil floats on top. 9. Serve hot with ghee rice or parathas.

Mutton Aloo Palak

Ingredients :

Mutton 1/2 kg^cal
Potatoes 1/2 kg^{52 cal}
Spinach 1/2 kg^{20.5 cal}
Onions 115 gm^{48.3 cal}
Garlic 4 Cloves^{12 cal}
Ginger 15 gm^{22.35 cal}
Cumin seeds 1/2 tsp^{7.1 cal}
Turmeric powder 1/2 tsp^{7.1 cal}
Red Chillies 5 gm^{15.5 cal}
Green Chillies 5 gm^cal
Salt taste^{0 cal}
Oil For cooking^cal
Coriander Leaves Garnishing^cal

Method :

Wash and cut the mutton into even portions. Peel and cut the potatoes.

Grind red chillies, ginger, garlic and cumin seeds.

Slice the onions.

Heat the oil and fry the sliced onions till light brown.

Add ground masala and fry till the oil floats on top.

Add meat and a little water and cook until the meat is almost cooked.

Wash and chop the spinach and cook without water.

Grind the palak and add to the meat.

When the meat is three-fourth done, add potatoes.

10.

Cook until the meat and potatoes are tender.

11.

Garnish with coriander leaves and serve hot.

Kerala Fish Curry

Ingredients :

Fish 500 gm^cal
Red Chili powder 2 tbsp^{48 cal}
Turmeric Powder ½ tsp^cal
Coriander powder 2 tbsp^{86.8 cal}
Fenugreek Powder ½ tsp^{6.6 cal}
Green Chili 2 nos^{8 cal}
Shallot 8 nos^cal
Ginger 1 Small piece^{3 cal}
Curry leaves 2 stems^cal
Coconut Oil 2 tbsp^{240 cal}
Salt As required^{0 cal}
Coccum As required^cal

Method :

Clean the fish and cut into small pieces.

In a pan pour coconut oil. Add green chili, ginger, shallot and sauté nicely.

Now add red chili powder, turmeric powder, coriander powder, fenugreek powder and sauté.

Add salt, water, coccum and curry leaves as required. When the gravy boils, add the fish pieces.

When cooked, remove from fire.

Fish Biryani

Ingredients :

Basmati rice 2 cup^{410 cal}
Tomato puree 1 cup^{120 cal}
Coconut Milk 1 cup^{258 cal}
Water 2 cup^{0 cal}
Chili powder 1 tsp^{12.7 cal}
Garam masala 1 tsp^{0 cal}
Fish (pieces) 12 nos^cal
Ginger 1 inch^{4.47 cal}
Garlic 8 flakes^{32 cal}
Yogurt: 1 cup^cal
Green chilies 14 nos^cal
Coriander Leaves 1 bunch^cal
Turmeric 1/2 tsp^{7.1 cal}
Onions( Sliced) 2 nos^{226 cal}
Oil 2 tsp^{74 cal}
Salt taste^{0 cal}

Method :

For Marination:

Grind ginger, garlic, green chilies, turmeric, and salt into a fine paste.

And marinate the fish with it.

Sprinkle with coriander leaves and keep aside for at least 30 min

Rice Preparation

In a pan put 1 tsp oil and fry the rice for 2-3 min.

Then add the tomato puree, coconut milk and 1-1/2 cups of water.

Add salt, chili powder, garam masala and mix it very well.

Cover the pan with a lid.

10.

Partially cook the rice (80%) on a slow flame.

11.

Fish Preparation

12.

In a pan put 1 tsp oil and sauté the onions to golden color.

13.

Add marinated fish to it put some water and cover with the lid for 5-6 min

14.

Do not to break the fish pieces when stirring.

15.

Final preparation

16.

Take a baking dish, layer the rice then arrange the fish with its gravy and then again layer of rice.

17.

Add the milk so that the rice doesn't dry.

18.

Cover with aluminum foil and keep it in the preheated oven for 7 min.

19.

Fish Biryani is ready.

Prawn Pulao

Ingredients :

Rice 2Cup^{338 cal}
Prawn 250 Gm^{259 cal}
Cinnamon 2 Pcs^cal
Onion 2 Nos^{4.2 cal}
Jeera 1 Tbsp^cal
Red Chillies 6 Nos^{108 cal}
Cloves 4 Nos^{18 cal}
Garlic 6 Pods^{8.94 cal}
Oil To Fry^cal
Salt To Taste^{0 cal}

Method :

Grind onion, jeera, red chillies, and garlic with salt.

Apply it on prawnsand keep aside. Fry cinnamon and cloves in 2 tablespoons of ghee.

Add sliced onions and fry till golden brown.

Add rice and continue frying for another 6 minutes.

Add 4 cups of boiling water and salt and fully cook.

Shallow fry the prawn without allowing them to become crisp. Now spread the prawns with masala on top of rice.

Keep aside for 10 minutes. Mix well and serve with onion curd salad.

VEGETARIAN RECIPES

Vegetable Khichdi

Ingredients :

Basmati rice 1 1/4 Cup^{960 cal}
Red Lentils 3/4 Cup^{510 cal}
Bay Leaves 3 Nos^{0 cal}
Onion 1 1/2 Cup^{77 cal}
Mixed vegetables, Cauliflower, Carrots, Peas 1 Cup^cal
Ghee 1 Tbsp^{88 cal}
Cumin Seeds 1 Tbs^{15 cal}
Asafoetida 1/8 Tsp^cal
Turmeric Powder 1/8 Tsp^{3.5 cal}
Salt Taste^{0 cal}
Chilli powder As Requested^cal

Method :

Mix brown basmati and whole red lentils in a large bowl and mix together.

Add water to it, swirl a couple of times and drain the water. Repeat once.

Place the rice and lentils in a large pan with the bay leaves and sufficient water to cook the rice and lentils and simmer on medium heat until the rice and lentils are cooked and not mushy. (Or place the rice, lentils and bay leaves with water in the rice cooker and cook until done. This is what I did and it turned out perfectly)

Remove the bay leaves and discard.Keep the cooked rice and lentils aside.

Heat ghee in a heavy bottomed pan and add cumin seeds to it.

When the seeds start crackling, add asafoetida, turmeric powder and quickly saute for a second.

Add cut onions and saute until the onions turn transparent.

Add vegetables and sprinkle a little water, a pinch of salt and cook until the vegetables are soft but not mushy.

Add the cooked rice and lentils to it, add chilli powder, salt to taste and mix well.

10.

Let it heat on low all the way through for a few minutes.

11.

Garnish with cilantro and serve hot with raita and papad.

Layered Rajma Biryani

Ingredients :

Rajma (boiled) 1 cup^{75 cal}
Onion 2 no ^{40 cal}
Garlic 1 ½ tsp^{7 cal}
Ginger 1 ½ tsp^{5 cal}
Green chili 2 nos^{4 cal}
Red chili 1 tsp.^{3 cal}
Tomatoes 2 nos^{10 cal}
Curd 5 tbsp^{49 cal}
Biryani masala 1 ½ tsp^{14 cal}
Basmati rice 1 ½ cup^{600 cal}
Oil 100 g^{884 cal}
Salt to taste^{0 cal}
Brown Onions 2 tsp^{200 cal}
Coriander Leaves 5 springs^{4 cal}

Method :

Cook the rice separately.

Heat the oil in a pan and add the sliced onions. Fry till they change to a golden color.

Fry the garlic, green chilies & ginger.

Add the tomatoes and sauté till they become mushy.

Add the red chilies and mix.

Add the boiled rajma (without water) and let it blend well with the masalas.

Add 1 tbsp curd and biryani masala and mix (in low-heat).

Now in a deep bowl, first arrange the cooked rice.

Spread the curd on the top of the rice.

10.

Then spread the rajma masala. And sprinkle coriander leaves & brown onions.

11.

Continue the spreading with rice, curd, rajma masala, brown onions & coriander leaves.

12.

Serve immediately with your favorite side.

Methi Fenugreek Pulao

Ingredients :

Fenugreek Leaves 1 bunch^{0 cal}
Rice 2 cups^{332 cal}
Oil 2 tbsp^{270 cal}
Cumin Seeds 1/2 tsp^{8 cal}
Tomato 1^{22 cal}
Turmeric Powder 1/2 tsp^{7.2 cal}
Green Chillies 2 nos^{16 cal}
Red Chili Powder 2 tsp^{14 cal}
Coriander Powder 1 tbsp^{9 cal}
Salt 2 pinch^{0 cal}
Water 4 cup^{0 cal}

Method :

Chop the roots and the thick stems off the bunch of Fenugreek Leaves.

Wash well and finely chop the rest.

Sprinkle a generous amount of Salt on the leaves, mix and keep aside for 15-20 minutes.

Wash the Rice well and soak in some Water and keep aside for 20 minutes.

In a pan (that has a tight fitting lid), heat Oil on medium heat.

Once the Oil is hot, add in the Cumin Seeds and allow them to change color.

Add in Green Chillies and Tomatoes, Turmeric Powder.

Squeeze out the water from the Fenugreek Leaves and put them in the pan.

Add in Coriander Powder and Red Chili Powder.

10.

Cook for a couple of minutes.

11.

Drain the water from the Rice and add the Rice to the Methi Leaves.

12.

Cook for 2 minutes.

13.

Add the Water and mix well.

14.

Check on the Salt, add in needed.

15.

Increase the heat, and allow the Rice to cook till most of the Water has evaporated and you can see the Rice come up to the surface.

16.

Mix, lower heat, preferably to simmer and cover. Cook for 15 minutes.

17.

After 15 minutes, open cover, turn off the heat, mix/fluff gently.

18.

Cover and allow the Rice to rest for a couple of minutes before serving.

19.

Serve hot with Raita and pickle.

Carrot Rice

Ingredients :

Basmati Rice 1 cup ^{166 cal}
Carrot 1 cup^{52 cal}
Onion 1 no^{5.2 cal}
Green Chili 2 no^{16 cal}
Peas 1/2 cup^{117 cal}
Urad Daal 1 tbsp ^{25 cal}
Cashew Nuts 1 tbsp^{52 cal}
Mustard Seeds 1 tsp^{14 cal}
Salt 2 pinch^{0 cal}
Turmeric Powder 1/2 tsp ^{7 cal}
Red chili Powder 1/2 tsp^{6.3 cal}
Lemon Juice 4 tsp ^{4 cal}
Coriander Leaves 5 springs^{2.85 cal}
Oil 3 tbsp^{395 cal}

Method :

Heat one tbsp oil in a shallow pan and add mustard seeds.

When they splutter, add urad daal and cashew nuts.

When the cashew nuts are brown, add chopped onion and green chilies.

Fry till the onions are golden.

Add turmeric, salt and red chili powder. Fry for a minute.

Mix in the grated carrots and sprinkle little water.

Keep the pan covered, on a low flame, till the carrots are done.

Add boiled peas.

Mix in the rice.

10.

Add lemon juice.

11.

Garnish with finely cut coriander leaves.

Garlic Fried Rice

Ingredients :

Rice 2 cups^{332 cal}
Garlic Paste 1 tbsp^{9 cal}
Garlic Minced 1 tbsp^{17.3 cal}
Dry Red Chili 2 nos^{13 cal}
Spring Onion 1 cup^{32 cal}
Carrot 1/4 cup^{12.5 cal}
Capsicum 1/4 cup^{95 cal}
Ajinomoto 1/4 tsp^{20 cal}
Spring Onion Top 1/2 cup^{16 cal}
Soya Sauce 3 tbsp^{32 cal}
Garlic Chili Sauce 1 tbsp^{30 cal}
Oil 3 tbsp^{405 cal}
Salt to taste^{0 cal}

Method :

Pick, wash and soak rice for 10 minutes.

Boil water, add rice and a little salt. Cook, stirring occasionally, till rice is tender.

Drain. Add cold water. Drain again.

Keep in an open vessel and use only after completely cooled.

Heat the oil in a non-stick pan with high edges. Add the Garlic Paste, chopped garlic and red chili. Fry lightly.

Add the spring onion, carrot, capsicum, ajinomoto and salt. Stir fry over a high flame for 3 minutes.

Add the rice, spring onion tops, Soya sauce and garlic chili sauce. Stir fry over a high flame for 3 minutes.

Cheese Balls

Ingredients :

Cheese Grated 1cup ^{532 cal}
Chopped onion 4tbsp ^{20.8 cal}
Garlic chopped 2tsp ^{11.4 cal}
Green chillies chopped 2tsp ^{16 cal}
Bread crumbs 1/2cup ^{213 cal}
Salt To Taste^{0 cal}
Oil To fry ^cal

Method :

In a bowl mix well the grated cheese, onion, garlic, green chillies, bread crumbs.

Check seasoning. Make into lemon-sized balls and deep fry in hot oil till golden brown.

Serve with Tomato sauce.

Potato Chinese

Ingredients :

Potatoes (boiled) 3 nos^{52.5 cal}
Spring Onion (chopped) 1 (bunch)^cal
Ginger (Finely chopped) 1 tsp^{0.8 cal}
Garlic 1 tsp^{1.49 cal}
Red Chillies (finely chopped) 1/2 tsp^{6.3 cal}
Sugar 1/2 tsp^{7.2 cal}
Soya Sauce 1 tsp^{3 cal}
Tomato Sauce 1 tsp^cal
Cornflour 1 tbsp^cal
Water 1/4 cup^{0 cal}
Oil 2 tbsp^{270 cal}
Salt taste^{0 cal}

Method :

Combine the cornflour and water and keep aside.

Peel and cut the potatoes into long thick chunks.

Heat oil in a pan, add some potatoes at a time.

Sauté till it becomes light golden brown.

Continue the same procedure for the remaining potatoes.

Keep aside and remove half the oil.

Add the chillies, ginger and garlic in the remaining oil.

Fry for a minute and put the potatoes.

Put sauces, salt and sugar. Mix properly and put the cornflour solution.

10.

Cook till the wateriness is gone. Add spring onions and mix.

11.

Ready to serve hot.

ALOO KA BHARTA

Ingredients :

Boiled Potatoes 5 nos^{22 cal}
Onion (finely chopped) 2 nos^{4.2 cal}
Green Chilies (chopped) 2 nos^{16 cal}
Few Coriander Leaves ^cal
Mustard Oil 1 tsp ^{2.7 cal}
Salt 1/2 tsp^{0 cal}
Red Chilly Powder 1/2 tsp^{1.5 cal}
Jeera (roasted and powdered) 1/2 tsp^cal

Method :

Peel the potatoes and mash them coarsely. Add all the other ingredients and mix well.

Serve aloo bharta with baati.

Vaag

Ingredients :

Potatoes 5 nos^{70 cal}
Tomatoes 3 nos^{66 cal}
Red Chillies 12 nos^{216 cal}
Coconut (gratings) 1 tbsp^{14.3 cal}
Coriander Seeds 2 tsp^{22 cal}
Mustard seeds 1 pinch^{0.33 cal}
Oil 2 tbsp^{270 cal}
Curry leaves 1 spring^cal
Salt To Taste^{0 cal}

Method :

Boil potatoes in water. Peel and cut into small cubes.

Wash tomato and chop into bits of same size.

Fry red chillies and coriander in a little oil and keep aside.

Grind coconut gratings with the fried red chillies and coriander and make a fine paste.

Prepare seasoning in frying pan with mustard and curry leaves in oil.

Put the ground masala, tomato bits and a little water. Boil well.

Put potato pieces and salt to taste. Turn over. Allow it to boil.

When the curry turns semi-solid, take out from flame and serve.

Spicy Potato Wedges

Ingredients :

Potatoes 2 medium^{231 cal}
Oilve Oil 1 tbsp^{131 cal}
Garlic 2 cloves^{9 cal}
Black Pepper 1/8 tsp^{4 cal}
Garlic Powder 1/4 tsp^{7 cal}
Italian Seasoning 1 tsp^{0 cal}
Red Chili Flakes 1/2 tsp^{7 cal}

Method :

Pre-heat the oven at 350 degrees F (180 degrees C).

Cut the Potatoes into wedges and soak in water.

Remove the water from the Potatoes and put them in a microwave safe bowl.

Salt the Potatoes and mix.

Cover and cook in the microwave for 3 minutes till they are half cooked.

Strain out all the water from the Potatoes.

Line a baking sheet with foil. Spray Cooking Oil to avoid potatoes sticking to the foil.

Add Oil to the Potatoes and mix well.

Add in the Garlic and mix.

10.

Keep adding the balance of the dry spices and keep mixing: Red Chili flakes, Italian Seasoning, Gralic Powder, Black Pepper and Amchur. Mix gently but well.

11.

Spread the wedges onto the baking sheet in a single layer and bake for 20-25 minutes.

12.

Serve hot with ketchup and add Chaat Masala (optional)

Potato Roast

Ingredients :

Potato 1/2 kg^cal
Turmeric Powder 1/2 tsp^{7.1 cal}
Chilly powder As Requested^cal
Oil 4 tbsp^{540 cal}
Salt To taste^{0 cal}
Mustard seeds 1/2 tsp^{1.3 cal}
Asafoetida A pinch^cal

Method :

Wash potatoes thrroughly, cut into small pieces with the skin on.

Heat oil add mustard seeds, asafoetida and when done, add potato pieces, turmeric powder, chilly powder and salt.

Mix all of it thoroughly and fry for a while.

Sprinkle some water and cover to cook on skin.

When pottoes have softened, raise the heat and fry crisp, adding some more oil, if necessary.

Chilli Gobhi

Ingredients :

Cauliflower 1 nos^{14 cal}
Onions 3 nos^{12.6 cal}
Green chillies 3 nos^{54 cal}
Gram flour 1 cup^{356 cal}
Red Chilli powder 1 tsp^{12.7 cal}
Coriander Leaves Fresh^cal
Salt To taste^{0 cal}
Oil For fry^cal

Method :

Cut cauliflower into pieces.

Chop the onions and green chillies.

Mix flour, red chili powder and salt.

Prepare batter of thick consistency.

Dip cauliflower pieces in the batter.

Deep fry the cauliflower pieces in oil.

Heat the oil.

Add chopped onions and green chillies till it turns golden brown.

Add fried cauliflower and saute for few minutes.

10.

Adorn with fresh coriander leaves.

Tomato Rice

Ingredients :

Rice 1 Cup^{169 cal}
Tomato Juice 1 Cup^{41 cal}
Tomato Purie 1/2 Cup^{60 cal}
Onion 1 Nos^{2.1 cal}
Cinnamon 1 Nos^{3.1 cal}
Oil 1 Tbsp^{135 cal}
Cloves 1 Nos^{4.5 cal}
Cardomom 1 Nos^{3.1 cal}
Salt Taste^{0 cal}

Method :

Fry cloves, cardamom, cinnamon, and onions to golden brown colour.

Addwashed rice and fry a little.

Pour intomato juice and tomato purie.

Add 3cups of water to cook. Add salt to taste , cover and cook till done.

Sprinkle pepper powder before serving.

Jeera Rice

Ingredients :

Rice 1 Cup^{242 cal}
Cumin Seeds 2 Tsp^{30.6 cal}
Onions 1 Nos^{4.2 cal}
Cashewnuts 2 Tbsp^{142 cal}
Peppercorns 3 Nos^{2 cal}
Bay Leafs 2 Nos^{4 cal}
Cloves 3 Nos^{13 cal}
Cinnamon Sticks 2 Nos^cal
Ghee 2 Tbsp^{176 cal}
Salt Taste^{0 cal}

Method :

Wash the rice and drench in water for half an hour.

Heat ghee in a heavy Saucepan, add cashewnuts. Fry until brown.

Take them out and keep aside.

Add onions , bayleafs, cloves, cinnamon sticks, cumin seeds, peppercorns to the same ghee and fry for a while.

Add the rice , salt, water and stir.

Cover it and simmer the flame.

Keep cooking until the rice is done

jeera rice are ready.

Garnish with corainder leaves

10.

Serve hot with any spicy curry or raita.

Tomato cashew Rice

Ingredients :

Cooked Rice 3 Cup^{507 cal}
Tomatoes 3 Nos^{66 cal}
Ginger 4 Tsp^{13.12 cal}
Green Chilly 3 Nos^{24 cal}
Mustard seed 1 Tsp^{2.7 cal}
Urad Dhal 1 Tsp^cal
Cashews 10 Nos^{58 cal}
Asefoetida 1/2 Tsp^cal
Turmeric Powder 1 Tsp^{14.3 cal}
Chili Powder 3 Tsp^{38.1 cal}
Garam Masala 1 Tsp^{13.3 cal}
Ghee Taste^cal
Oil To Fry^cal

Method :

Heat oil in kadai, add the mustard, urad dal, asefeotida and cashew. Let mustard splatter and cashew turn light brown.

Now add the onions, ginger, green chilly and curry leaves, saute till transparent. (You'll get a very good flavour)

Add the tomatoes, turmeric, chilly, garam masala and salt. Saute till the tomatoes are nicely cooked.

Cook till the oil comes out. Now add a little ghee and mix with the cooked cooled rice.

Garnish with cilantro and serve with yoghurt/onion raita.

Mexican Rice

Ingredients :

Rice 1 ½ cups^{249 cal}
Onion ½ cup^{26 cal}
Garlic 1 tbsp^{17 cal}
Tomato Sauce 1 ½ cups^{133 cal}
Parsley 1 tbsp^{8 cal}
Mushroom 1 cup^{15 cal}
Cumin Powder 1 tsp^{15 cal}
Coriander powder 1 tsp^{11 cal}
Dried Red Chili 3 nos^{26 cal}
Oil 3 tbsps^{405 cal}
Salt Taste^{0 cal}

Method :

Heat oil in a thick-bottomed pan and sauté rice over medium heat until opaque yellow and keep stirring to prevent burning.

Add onion and garlic and sauté until transparent.

Add two cups of water, then stir in tomato puree, parsley, sliced fresh mushrooms, salt, cumin and coriander.

Reduce heat to simmering, cover pan and simmer for 20 minutes or until all water is absorbed.

Roughly chop dried chilies and stir them in.

Serve hot.

Capsicum Rice

Ingredients :

Capsicum 4 Nos^{36 cal}
Cooked Rice 1 Cup^{242 cal}
Salt Taste^{0 cal}
Red Chillies 8 Nos^{144 cal}
Coriander Seeds 4 Tsp^{44 cal}
Channa Dal 3 Tsp^cal
Methi Seeds 1 Tsp^cal
Masala Powder 1 Tsp^cal
Oil 4 Tsp^{492 cal}
Ghee 1 Tsp^{7.1 cal}
Mustard Seeds 1 Tsp^{2.7 cal}
Groundnut 1 Tsp^{22 cal}
Cook Rice 2 Tbsp^cal

Method :

Fry all the ingredients and powder.

Cut capsicum into small pieces.

Heat oil in a kadai, add mustard, ground nuts and capsicum fry it on a low flame.

After it softens, add powdered mixture and salt.

Add masala powder, then mix with rice.

Add a teaspoon of ghee and lime juice if required

Sambar

Ingredients :

Toovar Dal 1 cup ^{300 cal}
Coconut 1/ 4 cup ^{448 cal}
Green Pepper 1 no^{15 cal}
Onion 1 no^{46 cal}
Tomato 1 no^{22 cal}
Mustard Seeds 1 tsp ^{14 cal}
Tamarind Paste 1 tsp ^{6 cal}
Hing 1 pinch ^{5 cal}
Channa Dal 2 tsp ^{9 cal}
Dhania Seeds 3 tsp ^{9 cal}
Turmeric Powder 1 pinch^{3.5 cal}
Coriander leaves 2 springs^{11 cal}
Salt 3 tsp^{0 cal}

Method :

Wash toovar dal and boil it with 3 cups of water.

Fry chana dal, hing, dhania seeds and red chilies for few minutes.

Add grated coconut and fry again.

Grind the mixture with sufficient water.

Heat oil in a frying pan and fry green peppers.

Boil vegetables, tomatoes, tamarind paste, turmeric and salt in water.

Add to it the mixture of third step and cook again for 5 minutes.

Add boiled dal to it and again boil it.

Meanwhile fry the mustard seeds and onions.

10.

Add the above contents along with coriander leaves to the mixture and mix well.

11.

Sambar is ready to serve.

Mango Sambar

Ingredients :

Toor Dal 1 Cup ^{100 cal}
Tamarind 50 grams^{191 cal}
Mango 100 grams ^{74 cal}
Sambar Masala 2 tbsp^{16 cal}
Turmeric Powder 1/4 tsp ^{0.5 cal}
Coriander Powder 1 tsp^{11 cal}
Red Chili Powder 1 tsp^{12.7 cal}
Mustard Seeds 1/4 tsp ^{0.5 cal}
Cumin seeds 1/4 tsp^{3.5 cal}
Red Chillies 3 nos^{24 cal}
Curry Leaves 10 grams^{27 cal}
Onion 100 grams^{42 cal}
Pumpkin 1/2 Cup^{15 cal}
Tomato 1 no^{22 cal}
Coriander leaves 1 tbsp^{33 cal}
Garlic 1 tsp^{5.7 cal}
Oil 2 tbsp^{270 cal}
Salt to taste^{0 cal}

Method :

Add tamarind, 1/2 tomato & 1 onion chopped, to the dal.

Pressure cook till dal is done very soft. (Approx.

whistles)

Remove dal and beat with a whisk or churner till smooth.

Grind to a paste, 1 onion, 1/4 tomato, garlic, all dry masalas. Chop the remaining onion and tomato to medium or fine pieces.

Heat oil, add seeds, curry leaves and allow to splutter.

Add onion, pumpkin, tomato, mangoes and stir fry for 2 minutes.

Add paste, and cook for further 2 minutes.

Add dal and bring to a boil on high.

10.

Add enough water to get sambar consistency.

11.

Check and adjust masalas as required.

12.

Simmer for 12-15 minutes on low, till the aroma exudes.

13.

Add chopped coriander before serving.

14.

Serve steaming hot with hot idlis, coconut chutney and ghee.

Moongdal Chilla

Ingredients :

Capsicum 1 no^{20 cal}
Green Gram 1/2 cup^{16 cal}
Tomato 100 grams^{18 cal}
Ginger 1/2 tbsp^{5 cal}
Oil to shallow fry^{60 cal}
Chili 1 tbsp^{38 cal}
Onions 1 tbsp^{5 cal}
Garlic paste 1 tbsp^{9 cal}

Method :

Add the salt and green chilies paste to the pulses paste .Add water if required to semi thick consistency.

Heat a pan and pour a tbsp of batter and spread with the help of the laddle evenly.

Pour a tsp of oil to the sides of the chilla.

Spread few pieces of capsicum, tomatoes as well as the onions.

Cook till brown and flip. 6 Cook again for 1-2 minutes until the vegetables are cooked.

Repeat the process with the remaining batter.

Serve hot with coriander chutney or tomato ketchup.

Shahi Paneer

Ingredients :

Paneer 250 gm^{225 cal}
Butter 3 tbsp^{264 cal}
Onion 50 gm^{21 cal}
Ginger 25 gm^{20 cal}
Green Chilies 2 no^{16 cal}
Tomato 200 grams^{36 cal}
Cardamoms 2 nos^{6 cal}
Curd 1/4 cup^{55 cal}
Chilli powder 1 tsp^{12.7 cal}
Garam Masala 1/2 tsp^{7 cal}
Milk 1/2 cup^{16 cal}
Tomato Sauce 2 tbsp^{1 cal}

Method :

Chop the paneer into 2" fingers.

Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.

Add tomatoes and cook for 7-8 minutes, covered.

Add curd and cook for 5 minutes. Add 1/2 cup water and cool.

Blend in a mixie till smooth.

Heat remaining ghee, add gravy and other ingredients except milk and paneer.

Boil to get a very thick gravy.

Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.

Garnish with chopped coriander and grated paneer.

PANEER BHURJI

Ingredients :

Paneer 200 gms^{180 cal}
Oil 1 tbsp ^{135 cal}
Cumin seeds 1/4 tsp^{11 cal}
Green Chillies 2 nos^{16 cal}
Small Onion 1 nos^{1.72 cal}
Turmeric Powder 1/4 tsp^{10.5 cal}
Garam Masala Powder 1/2 tsp^{6.2 cal}
Ginger-Garlic Paste 1 tsp^{3.28 cal}
medium Tomato 1 nos^{0.73 cal}
Salt 1/2 tsp^{0 cal}

Method :

Chop the onions, tomatoes and chillies finely.

Heat oil in a deep bottomed pan, add the cumin seeds, chopped onions and the ginger garlic paste, fry till brown.

Add the chillies and tomatoes and fry till they are soft and pulpy.

Add turmeric powder, garam masala powder, salt and little water so that all the masalas are well combined.

Add grated paneer and fry for 5 minutes till the paneer blends into the masala.

Garnish with chopped coriander and serve hot.

Kadai Paneer

Ingredients :

Paneer 400 gm^{336 cal}
Coriendier seeds 1 tbsp^{9 cal}
Fenugreek Seeds 1/4 tsp^{10 cal}
Dry Red Chilli 1 no^{20 cal}
Cumin Seeds 1/2 tsp^{8 cal}
Black Peppercorns 1/4 tsp^{5 cal}
Oil 1 tbsp^{115 cal}
Onion 1 no(small)^{29 cal}

Method :

Put the whole spices (coriander seeds, cumin seeds, peppercorn, dry red chilli, fenugreek seeds) in a skillet, turn the heat on med to low and dry roast till you get an distinct aroma.

Transfer to a bowl and allow it to cool down.

Once it has cooled down, coarsely grind the roasted spices.

Meanwhile, heat the Oil in a medium skillet on medium heat.

Once the Oil is hot, add in the Onions and cook till they turn translucent.

Add in the Garlic, Green Chillies, Tomatoes, Ground Spices and Salt.

Mix well and cook uncovered for about 5 minutes.

Add in the Paneer, mix and cover and cook till the moisture has been soaked in by the paneer.

Stir in between to make sure it does not burn.

10.

Once done, remove cover, turn off the flame and garnish with Cilantro.

11.

Serve hot with chapatis, naans, tandoori rotis.

Moongdal Chilla

Ingredients :

Capsicum 1 no^{20 cal}
Green Gram 1/2 cup^{16 cal}
Tomato 100 grams^{18 cal}
Ginger 1/2 tbsp^{5 cal}
Oil to shallow fry^{60 cal}
Chili 1 tbsp^{38 cal}
Onions 1 tbsp^{5 cal}
Garlic paste 1 tbsp^{9 cal}

Method :

Add the salt and green chilies paste to the pulses paste .Add water if required to semi thick consistency.

Heat a pan and pour a tbsp of batter and spread with the help of the laddle evenly.

Pour a tsp of oil to the sides of the chilla.

Spread few pieces of capsicum, tomatoes as well as the onions.

Cook till brown and flip. 6 Cook again for 1-2 minutes until the vegetables are cooked.

Repeat the process with the remaining batter.

Serve hot with coriander chutney or tomato ketchup.

Cauliflower Kurma

Ingredients :

Cauliflower 250 gm^cal
Onion 1 nos^cal
Carrot 2 nos^cal
Green Chili 3 nos^cal
Ginger 1 Small piece ^cal
Red Chili powder 1½ tsp^cal
Coriander powder 2 tsp^cal
Turmeric Powder ½ tsp^cal
Coconut Milk 1 cup^cal
Salt As required^cal
Water 1 cup^cal
Coconut Oil 3 tsp ^cal
Curry leaves 2 stems^cal

Method :

Wash the Cauliflower and cut into Florets. Cut onion into small pieces. Also cut ginger and green chili.

Then cut carrot into piece.

In a pan pour coconut oil and let it heat. Fry onion until it becomes golden brown. Add cauliflower, carrot, ginger, green chili, red chili powder, coriander powder, turmeric powder, salt and water. Close the pan and allow it to cook. When cooked, add coconut milk, let it boil. Put curry leaves and remove from fire.

Cochin Masala Curry

Ingredients :

Coconut 2 cup^{896 cal}
Red Chilly 12 nos^{216 cal}
Black gram dal 2 tsp^cal
Coriander Seeds 2 tsp^{22 cal}
Haldi Powder 1 Pinch^cal

Method :

Roast all the above ingredients in frying pan separately, on a low flame, till it becomes golden brown and crispy.

Grind them together in a mixer, absolutely dry or free from moisture till oil is given off.

This masala can be kept for 6 to 8 months in an air-tight container without spoiling, and can be used for preparing a variety of curries, when desired, example :

Bengal gram-cum-suran

Soak 1 cup bengal gram in water overnight.

Next day, put ¾ cup suran bits.

Pressure cook upto 3 whistle sounds. Remove and put salt.

Combine tamarind juice, desired quantity of water and 2-3 tsp of the above masala.

Keep it to boil for 5 minutes.

10.

Take out from flame. No seasoning.

11.

Suran-cum-dal Chop suran into ½" cubes, 1 cup full.

12.

Apply salt and keep aside for 5 minutes.

13.

Then deep fry in oil and keep aside.

14.

Boil toovar dal in water.

15.

Put salt, tamarind juice and sufficient masala. Boil. Combine the fried suran bits.

16.

Take out from flame after 2-3 minutes.

DESSERTS

Apple Kheer

Ingredients :

Grated Apples 4 Peeled^cal
Milk 1 liter^cal
Cardamom Powder 1/4 tsp^{3 cal}
Almonds 4^{22.8 cal}
Sugar 4 tbsp^{188 cal}
Pistas 5^{27.5 cal}

Method :

Take a pan to boil the milk.

Add sugar to it.

Stir and cook on a medium flame till the milk gets reduced to half.

Now add apples to it.

Remove from the flame after the first boil.

Sprinkle with almonds, cardamom powder and pistas and refrigerate it.

Apple Kheer is ready

Dood Peda

Ingredients :

Milk 1 liter^{290 cal}
Sugar 3/4 Cup^{362 cal}
Cardamom pods 4 nos^cal
Ghee For greasing thali^cal

Method :

Heat milk on medium flame and allow it to boil.

Then stir constantly till it becomes semi-solid or khova is formed.

Mix sugar. Lower the flame.

Continue stirring till the mixture thickens and leaves the sides of the vessel.

Drop a sample of the mixture on a plate, and press between finger and thumb, when cool.

If it does not stick, remove from flame. Add cardamom powder.

Mix well.

Take small part on the palm and shape into round balls.

Flatten a bit. Lay them on a plate smeared with ghee.

10.

Store in a container, when cool.

Badam Ka Halwa

Ingredients :

Badam 2 Cup^{1458 cal}
Sugar 2 1/2 Cup^{1215 cal}
Kesar Colour 2 Drop^cal
Ghee 1 Cup^{908 cal}
Milk 1 Cup^{64 cal}

Method :

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 heat.

Red Carrot Cashew Halwa

Ingredients :

Carrot 1/2 Kg^{24.5 cal}
Milk 1 Litre^{64 cal}
Sugar 2 Cup^{972 cal}
Cashew 2 Tsp^{46 cal}
Raisins 2 Tsp^cal
Almond 1 Tsp^{23 cal}
Cardamom powder 1 Tsp^{12.1 cal}
Orange Red Food Colour Powder 1 Pinch^cal
Ghee 1/4 Cup^{220 cal}

Method :

Grate the Carrots and grind once and keep aside (dont fine grind, make sure still some carrot pieces are there.. this gives more carrot taste).

Put Kadai on flame, heat 2 spoon ghee and fry slightly the cashew, almond and raisins and keep aside. Let the ghee remain.

Now pour the milk and bring to boil, slowly keep stiring or thick milk may stick to the bottom and burn.. Non-stick pan is best for this dish.

When the milk is half done or has come to 1/4 litre add the sugar. Let it fully dissolve.

Now add the grinded carrot, red food colour and and stir till the carrots are nicley cooked, this takes 5-7 mins. You will get excellent flavour.

Keep stirring, let all the milk evaporate. Now add the remaining ghee and stir till the halwa does'nt stick to the vessel.

Now add the Cardomom. Garnish with Cashew, Almond and Raisins.

Coconut Milk Kheer

Ingredients :

Coconut Milk 5 Cup^{2760 cal}
Milk 1 Cup^{64 cal}
Sugar 1/2 Cup^{243 cal}
Rice 2 Tbsp^cal
Cardamom Powder 1/2 Tsp^{6.5 cal}
Pistachios crushed 5 Nos^{26 cal}
Almond 10 Nos^{57 cal}

Method :

Bring to boil the coconut milk

Add rice, and let it cook fully

Add boiled milk

Let the mixture be semi-solid

Add sugar and stir till sugar dissolves

Add remaining ingredients

Serve hot

Sabudana Kheer

Ingredients :

Sago granules 1 tbsp^cal
Milk 4 cups^{256 cal}
Cardamom Powder 1/4 tsp^{3 cal}
Sugar 3/4 cup^{362 cal}
Water 1 1/2 cup^{0 cal}

Method :

Wash the sago granules and drain.

Leave aside for 10 minutes.

Loosen the sago grains when moisture is absorbed.

Heat water and add sago granules.

Bring to a boil. Stir constantly.

Slow down the flame and simmer for 5 minutes.

Add more water if needed.

Pour milk and bring the mixture to a boil.

Cook for about five minutes.

10.

Add sugar and cardamom.

11.

Keep stirring occasionally.

12.

Cook till sago becomes soft but not mushy.

13.

Saboodana Kheer is ready.

Atta Cashew Halwa

Ingredients :

Wheat flour 1 Cup^{455 cal}
Sugar 1 Cup^{486 cal}
Ghee 3/4 Cup^{220 cal}
Water 1 Cup^{0 cal}
Cardomom Powder 1 Tsp^{12.1 cal}
Red Food Colour 1/2 Tsp^{6.3 cal}

Method :

In a pan/kadai, heat the ghee on medium flame.

Add the atta to the heated ghee & stir continuously till it turns golden brown till the raw smell goes.(Just make sure it does not burn).

Keep all other ingredients ready as they have to be added quickly one after the other.

Alongside, in a vessel add the sugar to the water and the cardomom powder and heat it till the sugar dissolves in the water, once done keep it aside.

As soon as the atta is brown and you get a nice aroma flowing through your kitchen, add the sugar water mixture to the atta and stir continuously.

Keep stirring till it starts leaving the ghee from the corners, this takes some 15 mins.

The halwa is now ready to be served. Garinish with the nuts and serve hot.

Beetroot Halwa

Ingredients :

Beetroot 2 Nos^{32 cal}
Sugar 1/4 Cup^{122 cal}
Ghee 3 Tbsp^{264 cal}
Milk 2 Cup^{128 cal}
Cardamom Powder 1 Tsp^{12.1 cal}
Cashew nuts 8 Nos^{46.4 cal}
Pista 4 Nos^cal
Badam 4 Nos^{22.8 cal}

Method :

Peel the beetroot skin

Grate the beetroot and measure 2 cups of grated beetroot and place it in a plate.

Heat a heavy bottomed pan and add the grated beetroot and milk

Let the grated beetroot and milk boil until the beetroot is cooked completely.

Keep the flame in medium low and allow the milk beetroot mixture to thicken

Now add the sugar and stir it continuously in low flame till the sugar syrup gets thicken .

Add cardamom powder and ghee and stir continuously till the mixture leaves the pan.

When we stir the mixture the halwa should come like a ball without sticking on to the pan.

Add the fried cashews,badam and pista and stir it well

10.

Now remove beetroot halwa from the flame and place it in a plate.

11.

Decorate it with cahews, badam and pista.

12.

The delicious beetroot halwa is ready to serve

13.

We can keep the halwa in refrigerator and we can use it for 2 days.

14.

If we place it in freezer we can even use if for a month.

15.

Before serving heat the halwa and serve it.

Wheat Halwa

Ingredients :

Whole Wheat Grains 1 Cup^{130 cal}
Sugar 1 1/2^{729 cal}
Cardomom 4 Nos^cal
Ghee 4 Tbsp^{352 cal}
Saffron Colour 1 Pinch^cal

Method :

Wash and soak the wheat for 12 hours. Grind in a mixie adding 1 cup water.

Strain through a seive to get a thick milk. Grind again adding 1 more cup of water and strain again.

You will be left out with only the husk in the seive.

Add enough water to squeeze out all the milk. Pour the milk in to a thick bottomed pan, add sugar and cook on a low flame.

Keep stirring continously.

Add the ghee when the halwa starts thickening. Add the cardamom powder and the saffron colour. Mix well.

Cook till you can roll the halwa into a ball with your fingers.

Add chopped dryfruits sauted in ghee. Spread on a greased plate. allow to cool and cut into desired shape.

Badaam Kheer

Ingredients :

Almonds 1/2 Cup^{364.5 cal}
Milk 2 Cup^{128 cal}
Sugar 3 Tbsp^{141 cal}
Cardamoms 5 Crushed^cal
Saffron 1 Pinch^{30 cal}

Method :

Boil half a liter of water in a sauce pan.

Add the almonds when the water is boiling and cook for 2 minutes.

Remove from the flame and drain.

Remove the skin of the almonds and grind to a fine paste.

Boil the milk in a thick bottomed pan.

When the milk begins to boil add sugar and the almond paste.

Cook for 5 minutes over a low flame with a continuous stir.

Remove from the flame and add crushed cardamoms and dissolved saffron.

Allow to cool.

Rice Kheer

Ingredients :

Whole Cream Milk 1 litre^{1120 cal}
Sugar 6 tbsp^{282 cal}
Basmati rice 3 tbsp^{237 cal}
Saffron 10 grams^{30 cal}
Cashewnuts 20 grams^{120 cal}
Cardamoms 5 grams^{16 cal}
Raisins 20 grams^{58 cal}

Method :

Pick, wash and soak rice.

Bring milk to boil, add the rice and reduce heat.

Keep stirring till it reduces to one - third of the original quantity.

Add sugar and mix well by partially crushing rice.

Add ground cardamom, saffron, pistachios and raisins.

Serve hot or cold.

Mohan Thal

Ingredients :

sliced Almonds 2 tbsp ^{136 cal}
Besan (Gram flour) 2 cups^{712 cal}
unsalted Butter or Ghee 6 tbsp ^{528 cal}
heavy Cream 1/2 cup^cal
warm Milk 1 tblp^{6.2 cal}
Milk Powder 1 cup^{64 cal}
Cardamom Seed Powder 1 tsp^{3.1 cal}
Sugar 1 1/4 cup^{729 cal}
Water 1/2 cup^{0 cal}

Method

Melt the butter and mix it with gram flour. Rub between both palms to prepare the mixture.

When the texture become a lightly rough powder, keep it aside for fifteen minutes.

Now add warm milk.

Rub the mixture again between your both palms.

Take a pan and put cream and milk powder in it.

Cook on medium heat with continuous stirring continuously until mixture comes together and appears like a soft dough.

Remove the pan from heat and keep aside.

Mix the milk dough and gram flour mixture together.

Fry on medium heat with continuous stirring until it becomes light brown in color and starts giving off a sweet aroma.

10.

Take note of one thing that stir fry continuously making sure it stays powdery.

11.

Take it off from the heat and allow it to cool.

12.

Now add cardamom powder and mix it well.

13.

Take a saucepan and boil sugar and water together on medium heat until syrup is 2 threads or 225 degrees F on a candy thermometer.

14.

Mix well the syrup with flour mixture.

15.

Pour on an eight inch greased plate. Be careful to transfer it before the syrup cools down.

16.

Be sure that Mohanthal should be about ? inch thick and shape it into a square shape on the plate.

17.

Garnish bu spreading sliced almonds evenly over the top, while it is still hot.

18.

While it's warm, cut the mohanthal into 1-inch square shapes.

19.

Relishing Mohathal is ready to be served.

20.

Serve at room temperature. At room temperature mohanthal can be kept for 2 weeks or refrigerate for a month.

Banana Halva

Ingredients :

Nutmeg,Ground 1/2 tsp^{6 cal}
Ghee 1 tbsp^{88 cal}
Banana,mashed 3 Nos^{200 cal}
Sugar 1 Cup^{486 cal}

Method :

Heat the ghee in a heavy pan.

Add bananas and cook over low heat, stirring to prevent the mixture from sticking.

Cook for 10 minutes, or until bananas have browned and resemble soft toffee. Add more ghee as neccessary.

Add sugar and continue stirring until dissolved.

Add nutmeg and cardamom; remove from heat.

Spread halwa into a deep, large plate. Allow it to cool and cut into squares.

Mango Shrikhand

Ingredients :

Mango Pulp 1/4 Cup^{29 cal}
Curd 1/2 Kg^cal
Sugar 300 Gm^{1140 cal}
Milk 1 Tbsp^{6.2 cal}
Pista and Almonds 1/2 Tbsp^{34 cal}
Cardamom Powder 1/2 Tsp^{6 cal}
Saffron Strands Few^cal

Method :

Take a muslin cloth and tie curd in it for 6-7 hours.

Transfer the curd into a bowl. Add sugar and mix well.

Leave aside for about half an hour to dissolve the sugar.

Rub the strands of saffron into milk till dissolved. Leave aside.

Beat the curds well.

Strain through a strong strainer, pressing with the help of a spatula.

Add mango pulp, cardamom powder, saffron and half of crushed nuts.

Pour it into a serving bowl and top with remaining crushed nuts.

Chill for an hour or two before serving.

Mitha Khaja

Ingredients :

Maida 1 1/2 Cup^{578.5 cal}
Jaggery 1/2 Cup^{290 cal}
Water 1 Cup^{0 cal}
Cardamom Powder 1/4 Tsp^{4 cal}
Ghee 1 Tbsp^{88 cal}
Ghee To Fry^cal

Method :

Heat the water and jaggery till all of it dissolves in the water.

Strain and cool a bit.

Mix the cardamom powder and ghee in the flour.

Knead the flour with the jaggery water.

The dough should be stiff but pliable.

Break into approx. 20 parts.

Knead each with palm and roll into 4" rounds.

Make many tiny slits with knife or fork on each on both sides.

Keep them aside on a clean cloth for an hour or so to dry a bit.

10.

Deep fry in hot ghee on low flame till light golden in colour.

11.

Drain and cool for a while.

12.

The khajas will become crisper and harder as they cool.

13.

Store in airtight container after cooling completely.

Rasogolla

Ingredients :

Milk 1 Litre^{64 cal}
Sugar 300 Gm^{1140 cal}
Lemon juice 5 ml^{3.5 cal}
Rose Essence 3 Drop^cal
Water 1 Litre^{0 cal}

Method :

For the preparation, heat the sugar and the water in a deep pan and bring to a boil.

Boil the milk. Add the lemon juice and curdle the milk. Remove from fire and strain through a muslin cloth.

Hold under running water or dip in a bowl of cold water for 1 minute. Squeeze out the excess water.

Knead till very smooth. Make balls of desired size.

Now place the cheese balls in boiling syrup and cook for 15 minutes.

Switch off the flame and let the dumplings stand in the liquid until cool.

Chill for a minimum of 2 hours.

Mix in the essence before serving.

Kala Jamun

Ingredients :

Milk Solids 500 Gm^{50 cal}
Cottage Cheese 100 Gm^{103 cal}
Refined Flour 3 Tbsp^cal
Soda Bi-carbonate 1/4 Tsp^{0 cal}
Sugar 3 Cup^{1458 cal}
Water 1 1/2 Cup^{0 cal}
Castor Sugar 2 Tbsp^{47 cal}
Ghee For Fry^cal

Method :

Grate paneer and khoya .

Sieve flour with soda bicarbonate.

Mix these ingredients and make a soft dough with proper kneading.

Use 1 1/2 cups of water and sugar to make sugar syrup and keep it aside.

Divide the dough into equal parts and make round balls.

Heat ghee in a kadai and spread caster sugar on a tray.

Roll the dough balls on the caster sugar and deep fry on medium heat. Be sure to heat on the medium flame.

Temperature should not be very high or else the kala jamuns will remain uncooked from inside.

Drain when evenly cooked and dark brown in color and transfer to the sugar syrup.

10.

Soak them for 15 minutes.

11.

Kala Jamuns are ready to smack your lips.

Khoya Burfi

Ingredients :

Whol Milk 2 1/2 Ltr^{160 cal}
Sugar 250 Gm^{950 cal}
Pistachio 1/2 Cup^{363.5 cal}
Water 3/4 Cup^{0 cal}
Silver Sheet 1 Nos^cal

Method :

Take a pan and boil the milk on a high flame with a continuous stir.

Now reduce the flame and keep stirring.

Remove from the flame when the milk gets thick..

Now add sugar to the thickened milk.

Stir till it dissolves and allow it to cool.

After the milk gets cool, add cardamom powder and pistachios to it and mix properly.

Spread the mixture on a greased metal tray in a uniform manner.

Press silver sheets on the mixture.

When the mixture gets set cut it into medium-sized squares.

10.

Delicious Khoya Burfi is ready to be served.

Lassi Patiala

Ingredients :

Curd 2 Cup^{440 cal}
Hot Milk 1 Tsp^{0.5 cal}
Sugar 1 Tsp^{5.5 cal}
Cardamom 1/2 Tsp^{6 cal}
Saffron 8-10 strands^cal
Vanilla Assence 2 Drop^{5 cal}
Crushed Ice 1/2 Cup^{0 cal}

Method :

Soak saffron in 1 tsp and rub till dissolved.

Mix sugar in curd till well dissolved.

Just before serving combine all ingredients.

Whip well with a hand or electric beater.

The lassi is ready when it is light and frothy.

Serve well chilled.

Substitute the original flavour by adding rose, pista or kewra instead of saffron and vanilla.

Kesar Badam Burfi

Ingredients :

Almonds 1 Cup^{729 cal}
Milk 1/2 Cup^{32 cal}
Sugar 1/4 Cup^{121 cal}
Condensed Milk 1/2 Cup^{120 cal}
Ghee 6 Tsp^{174 cal}
Saffron 6 Stand^cal
Yellow Food Color 2 Drop^cal

Method :

Soak the almonds in the milk for a at least an hour. Using a blender or food processor, blend the almonds and milk together into a fine thick paste.

Soak the saffron in 2 tbsp warm milk and set aside to bleed.

Take a deep skillet, set it on low-medium heat, and add the almond paste and keep stirring continuously.

After 3-4 minutes, add the saffron and the melted ghee slowly into the pan (in small increments) while stirring continuously, and cook till the ghee is absorbed by the almonds.

As the mixture thickens, add the condensed milk and the food coloring, then again stir for another 5-7 mins, making sure it doesn't stick to the bottom.

Remove from the heat and allow to cool just slightly.

Lightly grease a square baking tray (about 1/2 inch deep).

Transfer the mixture to the tray while it is still warm.

Garnish with some chopped almonds and pistachios, and the remaining saffron strands. Now allow to cool, about half an hour. Then cut into diamonds or squares.

10.

If its still soft, refrigerate for 15 mins then cut.

11.

You can store the burfi in an air-tight container in the refrigerator for upto a week. Your Kesar Badam Burfi is ready to be served.

Sweet Poli

Ingredients :

Gram Dhal 1 Cup^cal
Powdered Jaggery 1 Cup^{425 cal}
Maida 1 Cup^{578.5 cal}
Turmeric Powder 1 Pinch^{7.1 cal}
Ghee 5 Tbsp^{440 cal}
Grated Coconut 3/4 Cup^{336 cal}
Cardamon 2 Nos^{9 cal}
Salt 1 Pinch^{0 cal}

Method :

Soak Bengal gram dhal in water for about two to three hours.

Cook the Dhal in water till soft, but not mushy.

Drain the excess water.

Grind the dhal along with jaggery, coconut and cardamom to a fine paste.

Heat up a heavy bottomed pan and add this mixture to it and stir over a medium flame till the mixture is solid.

Let it cool.

Mix maida, salt and turmeric powder and make a soft dough using water little by little.

Take a plastic sheet or foil, flatten out small ball sized quantity of the maida dough.

Place a smaller sized ball of the sweet filling and cover it completely using the flattened maida dough.

10.

Cover with another plastic sheet.

Pineapple Kesari

Ingredients :

Rawa 1 Cup^cal
Pineapple 1 Cup^{37 cal}
Sugar 2 Cup^{972 cal}
Water 2 Cup^{0 cal}
Ghee 1/2 Cup^{454 cal}
Cashewnuts 50 Gm^{290 cal}
Black Dried Grapes 50 Gm^cal
Cardamom powder 1 Tsp^{12.1 cal}
Saffron 1/4 Tsp^{3.2 cal}
Pineapple Essence 1/4 Tsp^cal
Kesari 4 Drop^cal

Method :

In 1 tbsp ghee fry the rawa on a low flame till a nice aroma comes and the colour changes. Remove it and place it in a plate and cool.

Add cashew and dried black grapes and fry them in 1 tsp ghee.

Cook pineapple in its own juice in a closed container for about 5 mts (or) on a medium flame in the gas for 5 min till they become tender.

Heat the water and sugar together in a pan and stir them continuously till sugar dissolves and the syrup becomes slightly sticky.

First add the cooked pineapple, mix well and then add the rawa completely in one stroke , and

keep stirring to prevent lump formation. Add the colour and spices now and the ghee little by little and stir well.

Add 1/4 tsp pineapple essence for a very nice flavour.

When the kesari leaves the sides of the pan, remove and serve hot.

11.

Roll it round using a rolling pin.

12.

Heat up a tawa and when it is hot place the poli and pour a teaspoon of ghee all around and cook.

13.

Turn and cook on other side until pink spots appear.

SHEER KHURMA:

Ingredients:

1 packet Vermicelli
1 gallon Whole Milk
1 cup Sugar
20 cloves Whole Cardamom Pods
1/2 teaspoon Cardamom Powder
1 cup Almond, Cashews and Pistachios, slivered
1/2 cup Fresh Cream
1/2 tsp Saffron Strands
3 tbsp Charoli Nuts
1/2 cup Light Brown Raisins
1/2 tsp Rose Water1 tbsp Butter

Pages

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