TopRecipes

Jason Hill

2010-07-28T09:53:00.000-07:00

TopRecipes

2010-07-28T07:36:00.000-07:00

Gibson

2010-07-20T16:52:00.000-07:00

2 oz. Gin or Vodka
2 drops Dry Vermouth
Garnish with Pearl Onion
Combine all ingredients in cocktail shaker with ice.
Strain into a chilled cocktail glass

The Brooklyn

2010-07-20T16:51:00.000-07:00

3 oz, Makers Mark, Blantons or your favorite Bourbon Whisky
2 dashes bitters
Add ingredients to a mixing glass 1/2 filled with ice.
Shake hard to break cubes.
Let stand in mixing glass for 30 seconds and strain into a martini glass.
No garnish.

Devil's Poison

2010-07-20T16:50:00.000-07:00

1 oz. Jack Daniels
1 oz. 151 Bacardi Rum
Fill a shaker with ice whisky
pour the Jack Daniels and 151 Bacardi Rum into shaker and shake.
Strain into a shot glass.

Dizzy Lizzie

2010-07-20T16:49:00.000-07:00

1 1/2 oz. Bourbon
1 1/2 oz. Sherry
Lemon Juice
Sparkling Water or Club Soda
Combine the bourbon
Sherry and lemon juice in a collins glass filled with ice
Stir and fill with sparkling water or club soda.

Highball

2010-07-20T16:48:00.000-07:00

2 oz. Whiskey
Soda or Ginger Ale
Fill a highball glass with ice. Add the Whiskey.
Fill with Soda / Ginger Ale.

Highland Fling

2010-07-20T16:46:00.000-07:00

1 1/2 oz. Scotch
1 oz. Sweet Vermouth
Dashes of Orange Bitters
Green Olive
Combine ingredients in a shaker filled with ice
Shake and strain into a chilled martini or cocktail glass.
Garnish with a green olive

Lynchburg Lemonade

2010-07-20T16:45:00.000-07:00

Fill a collins glass with ice.
1 oz.Jack Daniels
1/2 oz.Triple Sec
1 oz. Sweet & Sour
Fill with 7up
Stir Well

New Yorker

2010-07-20T16:44:00.000-07:00

2 oz. Whiskey
1 oz. Lemon Juice
1 tsp. Sugar Syrup
1/2 tsp. Grenadine
Combine all ingredients in a shaker with ice.
Mix well and strain into a chilled cocktail glass.
Garnish with a lemon twist.

RazzMaTazz

2010-07-20T16:43:00.000-07:00

1 1/2 oz. Vodka
3/4 oz. Chambord
Club Soda or Sparkling Water
Pour vodka and chambord into a collins glass filled with ice
Fill with club soda and stir.

Whiskey Sour

2010-07-20T16:42:00.000-07:00

Fill a rocks glass with ice, and build in the glass.
1 oz. Whiskey
2 oz. Sweet & Sour
Marachino Cherry
Add a lemon twist

Rob Roy

2010-07-20T16:40:00.000-07:00

AKA - Scotch Manhattan 1 1/2 oz.

Scotch 1/4 oz. Sweet Vermouth Combine in a shaker with ice.

Strain into a Cocktail glass. Garnish with a cherry.

Can also be served on ice in a

Rocks Glass and built right in the glass.

Voodoo Daiquiri

2010-07-20T16:21:00.000-07:00

2 oz. Bourbon
1 oz. Everclear or Vodka
4 oz. Grape Juice
1 cup Crushed ice
Combine Bourbon, Vodka, grape juice and ice into a blender
blend at a medium speed until smooth (15 to 25 seconds).
Pour into a chilled hi-ball or Collins glass.
Should be served in a plastic cup while in the French Quarter.

American Beauty

2010-07-20T16:19:00.000-07:00

1 oz. Brandy
1 oz. Dry Vermouth
1/4 oz. Ruby Port
1/4 oz. Grenadine
1 oz. OrangeJuice
Mix everything in a cocktail shaker with ice.
Strain into a chilled cocktail glass or a highball glass filled with ice.

Apple Delight

2010-07-20T16:17:00.000-07:00

1 1/2 oz. Apple Brandy, Calvados, or Apple Jack
1 oz. Triple Sec
1 oz. Lemon or Lime Juice
Combine all the ingredients in a shaker filled with ice
shake well and strain into a martini glass.

Between the Sheets

2010-07-20T16:16:00.000-07:00

1 oz. Cognac or Brandy
1 oz. Cointreau or Triple Sec
1 oz. Light Rum
1 oz. Lemon or Lime Juice
Combine ingredients in a shaker with cracked ice.
Shake well and strain into a cocktail glass.
Garnish with a lemon twist.

Brandy Alexander

2010-07-20T16:15:00.000-07:00

1 oz. Brandy
1/2 oz. Brown Creme de Cacao
2 oz. Cream
Combine in a shaker with ice.
Shake well and strain into a cocktail glass.
Top with Nutmeg.

Bermuda Highball

2010-07-20T16:06:00.000-07:00

1 oz. Brandy
1 oz. Gin
1 oz. Dry Vermouth
Club Soda or Ginger Ale
Pour the brandy
Gin and dry vermouth into a highball filled with ice
and fill with club soda or ginger ale

Brandy Alexander

2010-07-20T16:05:00.000-07:00

1 oz. Brandy
1/2 oz. Brown Creme de Cacao
2 oz. Cream
Combine in a shaker with ice.
Shake well and strain into a cocktail glass.
Top with Nutmeg.

Bermuda Highball

2010-07-20T16:04:00.000-07:00

1 oz. Brandy
1 oz. Gin
1 oz. Dry Vermouth
Club Soda or Ginger Ale
Pour the brandy
Gin and dry vermouth into a highball filled with ice
and fill with club soda or ginger ale

Brandy Cassis

2010-07-20T16:03:00.000-07:00

1 1/2 oz. Brandy
1/2 oz. Creme de Cassis
1 oz. Fresh Lemon Juice
Lemon Twist
Combine the ingredients in a shaker filled with ice
Shake and strain into a chilled martini or cocktail glass.
Garnish with the lemon twist.

City Slicker

2010-07-20T15:30:00.000-07:00

2 oz. Brandy
1/2 oz. Triple Sec
2 oz. Lemon Juice
In a shaker halof filled with ice pour in the Brandy
Triple Sec and Lemon Juice.
Shake well and strain into a chilled cocktail glass.

Brandy Cassis

2010-07-20T15:28:00.000-07:00

City Slicker

2010-07-20T15:03:00.000-07:00

2 oz. Brandy
1/2 oz. Triple Sec
2 oz. Lemon Juice
In a shaker halof filled with ice pour in the Brandy
Triple Sec and Lemon Juice.
Shake well and strain into a chilled cocktail glass.

Dream Cocktail

2010-07-20T15:02:00.000-07:00

1 1/2 oz. Brandy
3/4 oz. Cointreau or Triple sec
1/2 teaspoon Anisette
Combine all the ingredients in a shaker filled with ice
Shake and strain into a chilled martini or cocktail glass.

Frostbite

2010-07-20T14:55:00.000-07:00

2 oz. White Tequilla
1/2 oz. White Creme de Cacao
1 oz Blue Curacao
2 oz. Cream
Combine ingredients in a shaker filled with ice
Shake and pour into a chilled sour glass.

Gold Rush

2010-07-20T14:32:00.000-07:00

1 oz. Gold Tequila
1 oz. Goldschlager
Combine ingredients with ice in a mixing glass.
Mix well
Strain into a shot glass.

Tequila Sunrise

2010-07-20T14:26:00.000-07:00

1 1/2 oz. Tequila
4 - 6 oz. Orange Juice
1/2 oz. Grenadine
Orange Slice for garnish
Place 3 - 4 ice cubes in a Collins or Highball glass.
Pour in tequila
Then orange juice, and finally the grenadine.
Do not stir, let the grenadine settle to the bottom of the glass.
This will create the "sunrise" effect.
Garnish with an orange slice.

WKRG.com : Recipes

2010-07-20T13:18:00.000-07:00

Recipes

2010-07-20T13:07:00.000-07:00

ABC News: GMA

2010-07-20T12:57:00.000-07:00

Slice

2010-07-20T12:50:00.000-07:00

California Raisins

2010-07-20T12:44:00.000-07:00

All The Latest Is Here In The Barbecue Blog

2010-07-20T12:37:00.000-07:00

Lastest Recipes | RecipeLand: Sharing recipes around the world.

2010-07-20T12:29:00.000-07:00

Taste of Home

2010-07-20T12:24:00.000-07:00

Diana's Neighborhood

2010-07-20T12:19:00.000-07:00

Quick & Easy Recipe Blog

2010-07-20T01:53:00.000-07:00

The Worldwide Gourmet - Recipes of the Month

2010-07-20T01:49:00.000-07:00

The Worldwide Gourmet - Recipes of the Day

2010-07-20T01:41:00.000-07:00

Dijon Recipes at epicurean.com

2010-07-20T01:35:00.000-07:00

Easy French Food Blog

2010-07-20T01:24:00.000-07:00

A F Touch Cuisine

2010-07-20T01:14:00.000-07:00

Sweet

2010-07-20T00:58:00.001-07:00

Rice Kheer

Ingredients

1 pav raw rice
¼ pav sago
¾ litre milk
1½ pav sugar
a few raisins
a few cashewnuts
3 cardamom pods
1 pinch saffron

Method

Wash rice thoroughly. Boil one litre of water in a vessel.
Drop rice into the boiling water.
When rice is half cooked, put sago (washed previously) to it.
When sago turns transparent, check whether rice is cooked properly.
(If water is insufficient, make it up by putting a little more.)
Combine cashewnut bits and sugar with cooked rice and mix constantly, till it boils well.
Boil milk in another vessel, take out its cream, and pour the milk into the cooked rice-cum-sago.
Mix saffron in a little milk and add it along with powdered cardamom and raisins.
Mix and serve.

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 powder
For garnishing :
A few chopped almonds and pistachios

Method

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 citric acid mixture.
Combine the cornflour in the balance 2 tsp of milk and add to the boiling milk.
Continue to stir till the mixture becomes thick and resembles khoya.
Put the elaichi powder and stir well.
Keep it to cool.
Shape into 18 small balls.
Arrange in paper cups and garnish with chopped almonds and pistachios.
Ready to serve.

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 water
For garnishing :
½ tsp cardamom powder
1 tbsp blanched and sliced pistachios
rose petals

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 the ghee in a non-stick frying pan.
Select a plastic bottle with a small hole in the lid and fill with the batter.
Press the batter out from the bottle into the hot ghee in the form of a jalebi.
Fry on both sides. Take out and wait for 1 minute. Drop the fried jalebis into the hot syrup.
Keep for 2 minutes and then remove.
Sprinkle with cardamom powder, pistachios and rose petals.
Ready to serve hot.

Gulab Jamun

Ingredients

1 litre milk
¾ cup sugar
2-3 tsp maida
2 tbsp rose water
1 cup water
1 pinch saffron
1 pinch baking soda
ghee for frying

Method

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 flame.
Fry the jamoons, 3 to 4 at a time, in hot ghee on a low flame, till it turns golden brown, turning over gently.
Put the fried jamoons in warm syrup.
Shift to a vessel, when cool.
Keep aside under cover for sometime.
Serve jamoon with a syrup.

Doodhi ka Halwa

Ingredients

4 cups grated pumkin (White)
2 cups sugar
1½ cup milk
1 tbsp elaichi powder
2 tbsp raisins
2 tbsp cashews
3 tbsp ghee

Method

Grate the pumpkin and keep aside.
Once the water drains out, squeeze out the rest of the water.
Fry the nuts and raisins and then add the grated pumpkin in ghee and fry a little while.
Then add milk and cook till soft and dry.
Add sugar and cook until dry.
Add elaichi powder and serve hot.

Chequered Barfi

Ingredients

For the Badam barfi :
1 cup almonds
½ cup sugar
¼ tsp elaichi powder

For the Cashew Barfi :
½ cup sugar
¼ tsp elaichi powder
For the Pista Barfi :
1 cup pistachios
½ cup sugar
¼ tsp elaichi powder
a few drops of green food colouring (optional)
For the Chequered Barfi :
a few saffron strands
1 tbsp milk
4 to 5 edible silver leaves

Method

For the Badam Barfi :
Soak the almonds in warm water for 30 minutes.
Drain all the water, peel the almonds and blend them to a fine paste in mixer.
Keep aside.
Melt the sugar in ½ cup of water and prepare a syrup of 1 string consistency.
Put the almond paste and elaichi powder and cook over a slow flame.
Keep on stirring continuously for about 5 to 7 minutes till the mixture leaves the sides of the pan.
Shift to a plate and cool slightly.
Keep aside.
For the Cashew Barfi :
Soak the cashewnuts in warm water for 30 minutes and wash them 2 to 3 times.
Drain all the water out and blend the cashewnuts to a fine paste in a mixer. Keep aside.
Melt the sugar in ½ cup of water and prepare a syrup of one string consistency.
Put the cashew paste and cook over a medium flame.
Keep on stirring continuously for 5 to 7 minutes till the mixture leaves the sides of the pan.
Shift to a plate and cool slightly.
Keep aside.
For the Pista Barfi :
Soak the pistachios in warm water for 30 minutes.
Drain all the water, peel the pistachios and blend them to a fine paste in a mixer.
Keep aside.
Melt the sugar in ½ cup of water and prepare a syrup of one string consistency.
Put the pista paste, elaichi powder and green colour and cook over a slow flame.
Keep on stirring continuously for 5 to 7 minutes till the mixture leaves the sides of the pan.
Shift to a plate and cool slightly.
Keep aside.
For the chequered Barfi :
Melt the saffron in the milk, add it to the cashew barfi and stir well.
Divide the badam barfi, cashew barfi and pista barfi into 3 equal parts.
Roll out each part into a cylinder of 200 mm. (8") length and 6 mm. (¼") thickness.
On a sheet of plastic, keep one badam roll, one cashew roll and one pista roll next to each other, to form a layer.
Top the first layer with a cashew roll, pista roll and badam roll (in that order).
Top with the third layer of pista roll, badam roll and cashew roll.
Press gently so that all the barfi rolls stick together to form a rectangle.
Garnish the rectangle with the silver leaves.
Cut the rectangle into 8 slices of 25 mm. (1") thickness.

Besan Laddu

Ingredients

¾ cup besan, coarsely ground
¾ cup powdered sugar
1/3 cup ghee
¼ tsp elaichi powder
2 to 3 drops saffron colour

Method

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 laddus.

Anjeer Halwa

Ingredients

200 grams dried anjeer
3 tbsp ghee
½ cup almonds, blanched, powdered
? cup milk powder
4 tbsp sugar
¼ tsp elaichi powder
For garnishing :
2 tbsp slivered almonds

Method

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 almonds.

Chicken

2010-07-20T00:56:00.001-07:00

Badami Chicken

Ingredients

1 whole chicken,cut into small pieces
1 cup yoghurt
6 onions, chopped
1 ginger
10 cloves of garlic
6 cloves
2 cinnamon
cardamoms
10 cashewnuts
10 almonds
1 cup coconut milk
½ cup oil
Salt to taste
½ tsp turmeric
chilli powder to taste

Method

Make a paste of the ginger, garlic, cloves, cinnamon, cardamom, cashews and almonds.
Heat oil in a big vessel, add the chopped onions.
Fry them till they turn golden.
Then put the ground masala and fry very well.
While frying this paste, add 3-4 tbsp of water you will notice that oil floats on top.
Now add the yoghurt and the chicken.
Season it well with salt, haldi and chilli powder.
Cook for 10 mins, then add the coconut milk.
Cook till done, garnish with coriander leaves.

Baked Chicken

Ingredients

Chicken 2 portions (without skin)
Lemon juice 2 tsp.
Ginger garlic paste 1 tsp.
Green chilies Four
Oil 1 tsp.
Plain flour 20 gm.
Salt and pepper as per taste
Lemon wedges and coriander leaves

Method

Wash and dry chicken
Chop green chilies fine or grind to paste.
Mix well with ginger, garlic & lemon.
Apply this on the chicken with oil and allow it to marinate for 3-4 hours
Pre heat the oven
Mix salt and pepper in flour.
Sift.
Arrange chicken on a grill rack skin side down.
Sift half the seasoning over the chicken and bake for 15 minutes.
Turn the chicken over and sift the remaining flour and grill for another 15 minutes till brown.
Garnish with lemon wedges and coriander leaves.

Banno Kebab

Ingredients

350 gms chicken boneless pieces
1 tbsp ginger-garlic paste
2 tsp dalt
2 tbsp oil
1/2 tsp chopped garlic
1/2 tsp chopped ginger
1/2 tsp chopped green chillies
1 tsp besan
1/2 tsp yellow chilli powder
1/4 tsp turmeric powder
100 ml milk
2 1/2 tbsp hung curd
1/4 tsp elaichi powder
1/2 tsp kasoori methi
1 tsp lemon juice
salt to taste
egg coating
1 beaten egg
1 ½ tbsp chopped cashew nuts
1/2 tsp chopped coriander
2 tsp saffron dissolved in water
1 tbsp butter, melted
1½ tsp chat masala

Method

Marinate chicken pieces with ginger- garlic paste and salt for 30 minutes.
Keep aside.
In a pan take 2 tbsp oil and add chopped ginger, garlic and green chillies, cook for a minute and add 1 tbsp besan and cook till besan is cooked.
Now add yellow chilli powder, turmeric powder and cook.
Add 100 ml milk and mix.
Remove from fire and transfer it to a bowl.
To this add hung curd, javitri- elaichi powder, kasoori methi, lemon juice and salt.
Add marinated chicken pieces and mix well.
Skewer the chicken pieces closely and shape with hands.
(4 skewer)
Cook in pre heated oven for 10 to 12 minutes.
Remove from oven and increase the temperature of oven.
Beat egg with saffron; add chopped nuts& coriander and mix.
Coat this egg mixture on cooked chicken skewers, put the skewers once again in the oven for colouring and cook until egg is cooked.
Remove from oven and baste the chicken with butter and sprinkle chat masala.

Barrah Kabab

Ingredients

21 lb Lamb shoulder chops
1/2 Inch cube ginger root
1/2 tsp Groundnut peeled and chopped
1/2 tsp Ground black pepper
2/3 cup Thick set plain yogurt
1/2 tsp Ground cinnamon
1/2 tsp Salt or to taste
1/2 tsp Cayenne or chili powder
1 tbp Cooking oil
1/2 tsp Turmeric
1 tsp Ground cumin
2 Garlic cloves, peeled
1 tbsp Sesame seeds
2 tbsp Onions, chopped coarse

Method

Trim off excess fat from chops and flatten each chop with a meat malle a rolling pin.
Wipe clean with a dramp cloth.
Put all ingredients except chops, oil, cumin and seeds, into a blender food processor and puree.
Put chops into a larege bowl and pour the blended ingredients over them.
Using your fingers, rub the marinade w into each chop.
Cover the container with plastic wrap and leave to marinate at least 8 hours or overnight. Preheat oven to 425 F.
Line a roasting pan with aluminum foil, this w help reflect heat and keep your roasting pan clean.
Arrange the chops the roasting pan in a single layer ( reserve the remaining marinade) a cook in the center of the oven for 10 minutes - turning the chops over once.
Reduce heat to 400 F.
Mix the remaining marinade with the oil and cumin.
Brush the chops wi this and sprinkle half the seeds on top.
Return the pan to the upper of the oven for 10 minutes.
Turn the chops over and brush this side with the remaining marinade mixture and sprinkle the rest of the seeds as before.
Cook for 10 to 15 minutes.

Chicken Biryani

Ingredients

8-10 oz basmati rice, rinsed
2 tbsp olive oil
2 onions, chopped
2 garlic cloves, chopped
1 tsp finely chopped fresh ginger
4 boneless, skinless chicken breasts
¼ tsp cayenne pepper
½ tsp ground cumin
For garnishing :
1 tbsp fried onions
2 tbsp toasted flaked almonds
1 tsp ground coriander
a pinch of nutmeg
¼ tsp ground cinnamon
¼ tsp turmeric
6 fl oz natural yogurt
1 tsp sugar
3 tbsp raisins or sultanas
salt and black pepper

Method

Boil the rice in 3 pts water with a little salt for 8 minutes, stirring once and keeping the water at a rolling boil.
Drain and reserve.
Meanwhile, thinly slice the chicken breast.
In a large saucepan or casserole with a tight fitting lid heat the oil and fry the onion, ginger and garlic for 2 minutes, stirring constantly.
Add the chicken, raise the heat and stir fry for 3 minutes.
Add all the ground spices and stir again for a few seconds.
Add the yogurt and stir for one minute, then add the sugar and raisins or sultanas and stir again. Check seasoning.
Put the rice on top then cover the saucepan with foil or a damp tea towel and put the lid on tightly.
Reduce the heat to low and cook undisturbed for 10 minutes.
Remove from heat and rest, still covered, for 5 minutes.
Uncover, sprinkle with the garnishes and serve.

Chicken Curry In a Coconut Base

Ingredients

2 lb chicken
For the paste
3 tbsp coconut
3-4 red chillies
2 green chillies
1 lemon size ball of tamarind
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp poppy seeds
5-6 flakes of garlic
1" piece ginger
2-3 cloves
1" cinammon
2-3 cardammoms
Paste of 2 tbsp cashewnuts
2 onions ,sliced finely
Cooking oil
Salt to taste
Cilantro, chopped

Method

Heat oil and fry the onions till well browned.
Add the masala and fry till the oil begins to seperate.
Now add the chicken pieces and salt and simmer till chicken is cooked.
When chicken is tender, add the cashewnut paste and bring to a boil.
Garnish with chopped Cilantro.

Chicken Divan Recipe

Ingredients

2-3 cups of cooked cut chicken
1/2 small onion, chopped
1 can cream of chicken soup
1/3 cup mayonnaise
3 tbsp flour
2 celery stalks, cut up
1 (10 oz.) pkg. frozen broccoli cuts
1/2 tsp curry powder
1 tbsp lemon juice
Hot buttered noodles

Method

In medium bowl, thoroughly combine all ingredients except noodles.
Pour into lightly greased slow cooker/Crock Pot.
Cover and cook on low setting 6-8 hours or on high setting 2-3 hours.
Serve over hot buttered noodles.
Makes about 2 quarts.
You can double this recipe.
Add more vegetables and/or some chicken broth if too thick.
You can mix this the night before and keep in the refrigerator to cook the next day while you're away.

Chicken Fry

Ingredients

1 lb chicken
1 onion
1 tsp ginger-garlic paste
2 green chilies, finely chopped
3 tsp dhania powder
1 tsp garam masala
½ tsp haldi powder
1 tsp chili powder
A pinch of nutmeg and pepper powder
Cilantro leaves
Salt to taste

Method

Heat oil in a pan.
Put onions, green chilies, garam masala powder, ginger-garlic paste and fry until onions turn golden brown.
Add chicken pieces, haldi, pepper and chili powders and let it cook for 5-6 minutes.
Add salt and dhania powder to taste and cook until it is done.
Garnish with cilantro.

Chicken Tikki Masala

Ingredients

2 tbsp coriander seeds
2 tbsp paprika
2 tbsp jeera
1 tsp mango powder
1 tsp chilli powder
juice of a lime
10 good thick yoghurt
salt to taste
2 lb chicken, diced
5 to 6 cloves garlic, chopped
1 large onion, finely chopped
chicken stock or water
oil

Method

Grind the spices and mix with marinade ingredients.
Marinade chicken in the fridge for 24 hours.
Heat oil in a frying pan or wok until becomes very hot.
Stir fry chicken vigorously for about 5 minutes.
Take out chicken and keep warm.
Fry the onion and garlic until just browning and return chicken with any remaining marinade, plus stock, plus more spices if you think the sauce needs it an extra tsp of cumin and coriander may 'lift' it a little.
Simmer until chicken is cooked and Sauce is nice and thick.
Ready to serve.

Chicken Vindaloo

Ingredients

1 kg chicken
For Seasoning :
3 tsp ghee
few coriander leaves
1/2 onion finely sliced
Salt to taste
For Vindalu Masala :
To be ground into paste :
3 tsp jira
12 dry kashmiri chillies
1/2 an inch turmeric
2 pods cardamoms
10 garlic cloves
2 tbsp vinegar

Method

Cut and wash the chicken and make pieces.
Grind masala in vinegar.
Fry sliced onion till brown, add coriander leaves and stir, put masala and fry it.
Stir frequently. Now add meat and salt to taste.
Cover the dish.
Allow the meat to cook in its own gravy.
Stir frequently, so that it does burn.
Boil the potatoes, peel and cut into fours.
Add them to the meat.
Allow it to simmer for 10 minutes.

Chicken Korma

Ingredients

1-1.5lb chicken
2 medium Onions
3 big Green Chillies, chopped
1/2 inch Ginger, chopped
1/4 cup Coconut grated
1/2 tsp turmeric powder
1/2 tsp Coriander powder
1/2 tsp Cumin seed powder
1 tsp Saunf
Garam masala
1 tsp (cloves - 1, cinnamon stick - 1, bay leaf - 1)
Salt to taste
4 tsp Oil
2 tbsp Coriander leaves

Method

Grind the ginger, saunf and green chillies with half the onions (with little water) and set aside.
Grind the grated coconut with some water and set aside.
In a pan, heat oil and add the garam masala items and then the rest of the onions.
Saute the onions for a while.
Then, add the chillies-ginger-onion paste and saute.
Then, add the turmeric powder, coriander powder, cumin seed powder and salt.
Fry this mixture for a while maybe adding a little bit of water.
Then, add the chicken pieces and some water and cover the pan with a lid and allow to cook for 1/2 hr - 1 hour (or until chicken is done).
When the chicken is cooked, stir in the coconut paste with some water and bring to a boil.
Add the coriander leaves for garnish.
Goes well with rice and rotis.

Chicken Yaakhni

Ingredients

2 Chicken - cut into 8 pieces each
6- tbsp oil
4 tej patta, 10 laaung
7 tbsp saaunf, 4 tsp sonth powder
2- 1/2 tsp salt or to taste
5 cups curd- well beaten,
2 tsp garam masaala
2 moti illaichi
8 chhoti illaichi - coarsely powdered

Method

Heat oil. Add tej patta and laung. Fry for 2-3 minutes
Add chicken. Fry for 3-4 minutes
Add sounf, sonth and salt. Fry for 2-3 minutes. Add cruched cardamons
Reduce heat. Add beaten curd. Mix well. Keep stirring till it boils
Cover and simmer on low heat till chicken is well cooked and some graavy remain.
Sprinkle garam masala and serve.

Coca Cola Chicken

Ingredients

1 whole chicken
4 tbsp cummin powder
2 tbsp coriander powder
4 tbsp ginger paste
2 tbsp garlic paste
2 tbsp onion paste
5 tbsp soya sauce
2 tbsp thick soya sauce
1 cinnamon stick
4 pcs cloves
2 pcs clove flowers
200 ml coca cola
6 tbsp corn oil
3 cups water
1 tbsp salt

Method

Clean the chicken and cut into small bite sizes.
pour oil in a wok then fry the cinnamon stick, cloves and cloves flower.
when it pops, put the ginger, garlic, onion paste, fry till aroma rises
Then put the cummin, coriander powder in a slow fire ,fry well.
After 5 minut put the chicken in the wok and mix well.
Pour 3 cups of water,1 tbsp salt and cover it.
Cook till the chicken becomes tender.
Put thin and thick soya sauce cook for 5 min.
Lastly pour the coca cola into the gravy and serve it with plain rice.

Crunchy Chicken

Ingredients

4 chicken breast fillets
butter, salt and pepper
1 onion
1 clove garlic
2-3 tbsp vegetable fat for frying
3 tbsp peanut butter
400ml Coca-Cola
4 tbsp lime juice or lemon juice
50g chopped peanuts
2 tbsp fresh parsley

Method

Rinse chicken fillets under cold water and pat dry with paper towel.
Heat butter in skillet and sear chicken breasts on both sides over high heat.
Reduce heat and cook for a further 10 to 15 minutes and then season.
Chop onions finely, press garlic and fry the two ingredients over high heat at the same time in a second skillet.
Add peanut butter, stir until smooth, then add a little of the Coca-Cola.
Gradually add the rest of the cola and then the limejuice.
Chop peanuts and parsley and add it to sauce.
Arrange chicken breasts on plates and pour the sauce over.

Green Chicken

Ingredients

2 pound chicken
1 tbsp ginger paste
1 tbsp garlic paste
4 cloves
1 inch stick cinnamon
3 to 4 cardamom
2 dried red chillies
2 large onion
1 large tomato
10oz chopped spinach
oil enough to fry chicken

Method

First wash chicken well & marinate in onion, ginger & garlic paste.
Heat oil & add the chillies, clove, cinnamon, and cardamom.
Once it is fried add the chicken mixture & fry till half done.
Meanwhile cook spinach with 2 tbsp water in microwave for 7-8 minutes.
Puree the spinach in a blender.
After frying chicken add the tomatoes & fry for another 3-4 minutes.
Now add the spinach & let it simmer for 20 minutes or till chicken is done.
The oil will separate once it is cooked.
Serve hot with roti or naan.

Green Curry Chick

Ingredients

1 pound boneless chicken breast
1 tablespoon dark soy sauce
1 tablespoon all-purpose flour
2 tablespoons cooking oil
2 tablespoons green curry paste
2 green onions with tops, chopped
3 cloves garlic, peeled and chopped
1 teaspoon fresh ginger, peeled and finely chopped
2 cups coconut milk
1 tablespoon fish sauce
1 tablespoon dark soy sauce
2 tablespoons white sugar
1/2 cup cilantro leaves, for garnish

Method

Cut into 1 inch cubes then toss chicken first in 1 tablespoon dark soy sauce,
then in the flour, coating pieces evenly.
Heat the oil in a large skillet over medium high heat.
Place chicken in the skillet,
cook and stir chicken until browned, about 5 minutes.
Remove chicken.
Reduce heat to medium and stir in curry paste.
Cook for 1 minute until fragrant,
then stir in green onions, garlic, and ginger; cook an additional 2 minutes.
Return chicken to the skillet, stirring to coat with the curry mixture.
Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture.
Allow to simmer over medium heat for 20 minutes until the chicken is tender.
Serve garnished with cilantro leaves.

Kadai Chicken

Ingredients

1 whole chicken,cut into small pieces
4 tablespoons oil
1/2 cup onions, sliced
1 1/2 cups tomatoes, peeled and sliced
2 tablespoons fresh coriander leaves, chopped
1 tablespoon ginger paste
1 tablespoon garlic paste
4 teaspoons garam masala powder
2 bay leaves
4 whole red chilies
2 teaspoons coriander seeds
1 teaspoon red chili powder
salt

Method

Grind corriander seeds and whole red chillies into a coarse powder.
Heat oil in a kadai.

(A Kadai is a not-so-shallow not-so-deep frying pan, of fairly heavy grade aluminum)

Add bay leaves.
After about 30 seconds, add onions and saute till they turn light golden brown.
Add ginger-garlic paste
Saute for 2 minutes on medium flame.
Add the above coarse powder.
Stir well.
Add tomatoes and cook till they are fully cooked.
Add chicken pieces, salt to taste and red chilli powder.
Mix well.
Cover the kadai.
Cook till the chicken becomes tender.
Sprinkle garam masala powder over the chicken.
Garnish with corriander leaves and onion rings.
Serve hot with rotis or parathas.

King Ranch Chicken

Ingredients

3-4 cups cooked chicken, diced
1 pkg. (10-12) flour tortillas
1 med. onion, chopped
2 (10 oz.) cans cream of chicken soup
1 can tomatoes with green chilies
4 tbsp quick cooking tapioca
4 cups grated Cheddar cheese

Method

In a large bowl mix chicken, soup, tomatoes, chilies and tapioca.
Rip 2 to 3 tortillas into pieces and line the bottom of a 5 quart slow cooker or crockpot. Add 1/3 of the chicken mixture; top with 1/3 of the onion and cheese.
Repeat layers of tortillas, chicken mixture, onion and cheese two more times.
Cover; cook on low for 6-8 hours or on high for 3 hours.
For a smaller 3 quart slow cooker or crockpot makes 1/2 recipe.
This is a good take-in dish or potluck.

Pepper Chicken In a Coconut Gravy

Ingredients

2-2.5 pounds of chicken cut into pieces
3 tbsp of pepper powder
3-4 flakes of garlic paste
A small piece of ginger paste
Some dry coconut
unsalted butter
A few sticks of cinnamon.
Some cloves
A few cardomom seeds
2 small tomatoes
2-3 tsp coriander powder
2 Medium onions
1 tsp chilli powder
A little haldi powder
1 tsp cumin seeds powder Coriander leaves to garnish
Salt to taste

Method

Smear 2 tbsp of pepper powder and salt on the chickenpieces.
Pierce the chicken pieces with a fork and let the chicken marinate for a few hours.
Heat some butter (you can also use oil!)in a pan and fry the chicken pieces one by one.
Not deep fry, just like frying onions.
Keep the fried chicken pieces aside.
In the same oil (butter) you used to fry the chicken, now fry the sliced onions, cardomom, ginger, garlic, cloves and cinammon.
When the onions are brown, add the coriander powder, chilli powder, haldi, cumin powder and fry for 1½ minutes.
Add the coconut and tomatoes and keep frying.
Do not add water.
Now add the remaining pepper powder (around 1 tbsp) and fry for a minute.
Now add water, enough to get a thick paste.
Drop the fried chicken pieces into the gravy and you can add water to make it into a thin gravy.
Add salt to taste.
Boil for 10 minutes, till chicken is well mixed with the pepper masala.
Garnish with coriander leaves.
Eat hot with rice and enjoy.

Stuffed Chicken Breasts

Ingredients

8 fresh morel mushrooms, coarsely chopped
8 fresh button mushrooms, coarsely chopped
2 tbsp chopped basil leaves
3 tbsp finely chopped spring onion
Juice of 1/2 lemon
1 tbsp minced garlic
Salt and black pepper
3 tbsp olive oil
4 chicken breasts, skinned and boneless

Method

Mix together both kinds of mushrooms along with chopped fresh basil leaves.
Divide the mushroom mixture into 4 equal portions.
Slit a pocket lengthwise in each chicken breast.
Fill each pocket with the mushroom mixture. Secure the slits with tooth-picks.
Combine the spring onion, lemon juice, garlic salt, pepper and olive oil. Place the chiken in a dish, pour this mixture over the chicken.
Turn the chicken to coat well.
Marinate for 1-2 hours.
Barbecue the chicken about 4-6 min.
On each side or unitl they are just cooked.
Do not overcook.
Serve with chunks of Parsley and Ginger Butter Garnish with mint leaves.

Vegetarian

2010-07-20T00:54:00.000-07:00

Adai

Ingredients

Par boiled rice- 2 cups
Red gram dhal- ½ cup
Bengal gram dhal- ½ cup
Green chillies- 6
Grated coconut- 3 tablespoons
Coarsely powdered pepper and cumin -1 teaspoon.
Chopped coriander leaves and curry leaves- 2 tablespoons
Salt to taste - optional
oil- for frying - use sparingly

Method

Soak rice and dhal together for 2-3 hours.
Grind it along with coconut and chillies till it becomes a thick paste.
Mix in the other ingredients.
Heat a heavy dosa pan and spread little batter on it using the ladle into a thick circular adai.
Add a teaspoon of oil around and fry on both sides in medium flame.
Serve hot with chutney or tomato sauce.
Enjoy!

Aloo Aur Simla Ki Mirch

Ingredients

900 grams potatoes, finely chopped (2 pounds)
350 grams seeded green peppers (3/4 pound)
7 tbsp cooking oil
2 small onions, finely chopped
½ tsp fenugreek seeds
1 tsp white cumin seeds
1 tsp crushed garlic
1 tsp haldi
1 tsp red chilli powder
225 grams tomatoes, finely chopped (1/2 pound)
½ cup fresh coriander, finely chopped
salt to taste

Method

Heat the oil in a saucepan and brown the onions.
When they are golden put the fenugreek and cumin seeds and stir until they turn a shade or two darker.
Put the garlic, haldi, red chilli powder and salt and stir together for a few minutes.
Put the chopped potatoes and green peppers and simmer over low heat in a covered pan.
After 5 minutes, put the tomatoes, replace the lid and cook until both the potatoes and peppers become tender.
Stir in the fresh coriander before removing from the heat to serve.
Enjoy!

Aloo Gobi

Ingredients

1 large cauliflower
2 potatoes, boiled & peeled
1 tbsp coriander, finely chopped
1 green chillies
1 onion, finely chopped
¼ tsp turmeric powder
½ tsp dhania powder
1 tsp lemon juice
2 tbsp curds
½ tsp cumin seeds
3 tbsp oil or ghee
To be ground into paste :
2 tbsp coconut, grated
¼ cup coriander, chopped
3 green chillies
½ tsp ginger grated
1 tsp garlic grated
1 onion
½ tsp wheat flour

Method

Break cauliflower into florettes.
Simmer in boiling water for 3 to 4 minutes.
Drain, keep aside.
Chop potatoes into medium chunks.
Heat oil in a pan, add cumin seeds, allow to splutter.
Add onion and green chilli, saute till pink.
Add paste, turmeric powder, dhania powder, saute for 2-3 minutes.
Add curds, stir continuously, till boiling resumes.
Add potatoes, cauliflower, cook till gravy thickens.
Stir occasionally to avoid burning.
When gravy is thick and oil separates, add lemon juice and it is done .
Garnish with coriander, serve hot.
Enjoy!

Arabi Palak

Ingredients

2 bunches spinach
8 to 10 Nos. arabi
2 onion, chopped
2 tomato, chopped
8 garlic flakes, chopped
1 tbsp vegetable oil

Spices :
1¼ tsp red chili powder
¼ tsp turmeric powder
1 tsp jeera
salt to taste

Method

Pressure cook arabi.
Remove the skin and mash the arabi, keep aside.
Grind the spinach in a food-mixer and pressure cook with a pinch of salt and keep it aside.
Drain all the water from the rice and throw away the water.
Take a non-sticking skillet and place it on medium heat.
Pour oil and when it is hot, put jeera.
When they crackle, put onions and sauté till onions are brown.
Add tomatoes to the fried onions.
Add spices and little water
Add the mashed arabi.
Stir it well and mix it well for 5 minutes.
Ready to serve.

Beetroot Gravy

Ingredients

½ cup moong dal
3 beetroots
1 onion
2 tomatoes
2-3 green chillies
4-5 flakes of garlic
½ tsp pepper
½ tsp cumin seeds
1 tsp rice
2 tsp sugar
curry leaves
Corainder leaves for garnishing
1 tsp lime juice
2 tsp ghee
Salt to taste

Method

Cut the onions, tomato and beetroot into small pieces.
Heat ghee in a tava, allow the curry leaves to splutter.
Add the onions first, when golden brown tomato and then beetroot.
Grind chillies, pepper, rice and cumin seeds in the mixie and add it to the vegetables.
Add sugar.
Add salt and allow the ingredients to cook to 10 - 15 minutes, till beetroot is cooked.
Add cooked moong dal to the cooked vegetables for 5 minutes in low flame.
Remove it from the tava and add lime.
Garnish it with corrinder.

Bhindi

Ingredients

½ kg bhindi
½ cup onions, chopped
1 tbsp coriander leaves, chopped
¼ cup yogurt
2 tsp oil
½ cup water
1 tsp red chilli powder
¼ tsp garam masala
1 tsp ginger paste
¼ tsp turmeric powder
¼ tsp jeera
salt to taste

Method

Wash bhindies and chop them into small pieces.
Take ½ of onions and grind with ginger and spices.
Add this to the yogurt.
Put some water and mix well to make a paste.
Heat a non-sticking skillet and pour oil.
When oil becomes hot add the remaining onions.
Fry on medium heat till the onions turn light brown
Put the yogurt paste and fry for 5 to 7 minutes while stirring.
This will result into a mesh texture separating oil.
Add bhindies and mix well.
Add remaining water and cover it with a lid.
Allow it to cook for about 5 minute on medium heat.
Take out from flame and sprinkle coriander leaves.

Brinjal Bharta

Ingredients

1 large-sized brinjal
1 tbsp mustard oil
2 green chillies (finely chopped)
1 medium-sized onion (finely chopped)
salt to taste

Method

Roast the brinjal over fire till it is nicely cooked.
Cool and remove the skin.
Mash the roasted brinjal.
Mix in the mustard oil, chillies, onion pieces and salt to taste.
Mix well and serve.

Brinjal-Capsicum Gravy

Ingredients

½ kg brinjal
1 capsicum
1 tsp soya sauce
2 tsp chilli powder
1 tsp garam masala
2 tsp corn flour
1 tsp ginger garlic paste
Salt as per taste
Coriander for decoration
1 onion

Method

Cut the brinjals into medium size pieces
Put the brinjals in a glass bowl and pour one cup of water in it.
Place the bowl in microwave oven and boil it for 7 minutes.
After boiling take it outside the oven and mix the soya sauce, chillipowder, ginger garlic paste, garammasala, corn flour and salt.
Keep it aside.
Now cut the capsicum and onion into small pieces.
In a glass bowl take 1 tsp oil and put the capsicum and onion in it and cook in microwave for 2 minutes.
Mix the cooked capsicum and onion with the cooked brinjals and put these in the microwave and again cook it for minutes.
After taking it outside mix the coriander leaves and serve hot.

Butter Milk Kadi

Ingredients

2 cups butter milk (thick)
1 cup water
½ cup coconut gratings
4 green chillies
1 small piece haldi
1 tsp jeera
3 tsp ghee
½ tsp mustard seeds
1 sprig curry leaves
salt to taste

Method

Grind coconut gratings with haldi smoothly.
While removing masala put green chillies and cumin.
Grind for another 2 minutes.
Put enough water to bring the kadi to desired consistency.
Put salt.
Keep it to boil.
Then put thick butter milk.
Again bring to boil.
Take out from flame.
Season with mustard and curry leaves in ghee.

Cauliflower Special

Ingredients

½ kg whole cauliflower
6 cloves garlic
1" piece ginger
2 green chillies
2 red chillies
2 tbsp oil
a bunch of coriander leaves
1 tsp jeera
¼ kg tomatoes
2 onions
½ cup curds
1 sprig curry leaves
salt to taste

Method

Take out the leaves of cauliflower.
Make slits in its stalk with knife.
Wash in salt solution.
Cook on steam for at least 5 minutes in pressure cooker without weight.
Grind ginger, garlic and chillies to make a fine paste.
Grate onions.
Sauté curry leaves and cumin in hot oil.
When jeera crackles, put grated onion and sauté till it turns brown.
Put the ground paste and fry for another 2 minutes.
Put whole cauliflower, tomato bits and salt.
Cook till completely done.
Put curds.
Allow to simmer for a few minutes.
Take out from flame.
Garnish with chopped coriander leaves.

Cauliflower and Peas Curry

ngredients

2 teacups cauliflower, small florets
1 teacup boiled green peas
2 bay leaves
2 tomatoes
2 tsp fresh curds
2 tbsp cashewnuts, chopped
½ tsp sugar
3 tbsp ghee or refined oil
Salt to taste
For the paste :
1 onion, chopped
2 tbsp coconut, grated
5 garlic cloves
2 coriander seeds
1 tsp jeera
12 mm (½ ") piece ginger
2 tsp khus khus
6 red chillies

Method

Keep the tomatoes in hot water for 10 minutes.
Remove and blend into a puree.
Heat the ghee, put the cauliflower florets and gently fry for 6 to 7 minutes.
Take out and keep aside.
In the same ghee, put the bay leaves and paste and sauté for 2 to 3 minutes.
Put the tomato puree and curds and sauté for another 2 to 3 minutes.
Put the cauliflower, cashewnuts, green peas, sugar, ½ cup of water and salt and cook for 5 to 7 minutes till the vegetables becomes soft.
Ready to serve.

Chana Dal With Pumpkin

Ingredients

1 cup chana dal (Bengal gram)
250 gm pumpkin
2 tomatoes
3 pods of garlic
½ piece of ginger
2 green chillies
a bunch of curry leaves
1 onion
1 tsp turmeric powder
2 tbsp oil
1 tbsp tamarind pulp
salt to taste

Method

Chop the onion and tomatoes.
Slit the chillies into halves.
Peel the pumpkin and remove the pith and cut the pumpkin into small pieces.
Peel and grate the ginger.
Peel and crush the garlic.
Cook the chana dal in 4-5 cups of water till tender but not overcooked.
Keep aside.
Heat the oil and fry the onion till it is light golden brown.
Add the ginger, garlic and the tomatoes and fry for another minute.
Mix in the pumpkin pieces and salt to taste and the turmeric powder.
Add one cup of water and cover with a lid and cook over a medium heat till the pumpkin pieces are tender.
Mix in the cooked dal and allow the dal to simmer.
Add the green chillies and the curry leaves.
Continue to simmer for 3-4 minutes.
Mix in the tamarind pulp and cook for another minute.
Serve hot with rice or paranthas.

Channa Palak

Ingredients

1 cup white channa
1 cup spinach leaves
1 onion
2 tsp ginger-green chilli paste
1 tsp channa masala powder
1 tsp garam masala powder
Salt/Oil as needed

Method

Soak white channa for 5 hrs and boil till soft.
Chop cleaned spinach leaves and par-boil for 5 mins.
Heat pan and add 2 tbsp oil.
When heated add the chopped onions.
Fry.
Now add the ginger-chilli paste and fry further, add ½ cup curd and continue frying till the masala cooks well.
Now add the garam masala and the spinach.
Mix well.
Add the boiled channa and simmer the gravy.
Add salt to taste.
Once the gravy is done sprinkle coriander leaves.
In a separate pan heat 1 tbsp ghee or butter.
When hot add 1 tsp channa masala and pour over the gravy.
Serve hot.

Cheese Corn Capsicum

Ingredients

8 to 10 medium capsicums
¾ cup corn kernels, boiled
½ cup grated cheese
1" piece ginger, ground to paste
5 to 6 green chillies, ground to paste
2 to 3 flakes garlic, ground to paste
1 tsp sugar
Salt to taste
1 tbsp oil

Method

Heat oil in a vessel, add all the grounded paste and fry for one minute.
Add the corn, cheese sugar and salt.
Stir well, let all the wateriness evaporate.
Keep aside.
Boil water in a large pan.
Slit the capsicum horizontally just below the stalk.
Should resemble a jar with a lid.
Scoop out the seeds.
Place them in boiling water and simmer for 2-3 minutes.
Drain and put on kitchen towel to remove excess water.
Stuff the filling and cover with the caps.
Secure with string.
Place in casserole, dab with very little butter and bake in hot oven till tender.
Remove strings and serve hot.

Gobhi Mussallam

Ingredients

2 no cauliflower
1 cup grated onion
1 tsp garlic paste
1 tsp ginger paste
½ cup tomato puree
1 tsp red chili powder
1 tsp garam masala powder
1 tsp coriander powder
2 tsp turmeric powder
1 tsp cumin powder
2 tsp oil
Salt to taste

Method

Remove stalk from cauliflower.
Boil in salted water with 1 tsp turmeric powder till half cooked.
Heat oil in a Kadhai.
Add grated onions and sauté until golden brown in colour.
Add Ginger Paste, Garlic Paste, cumin powder, coriander powder, remaining turmeric powder, Garam Masala Powder and salt.
Stir for half a minute.
Add tomato puree and cook till oil leaves the masala.
Add ½ boiled cauliflower and cook on steam for 10 minutes.
Garnished with chopped green coriander and serve hot.

Green Banana Tarkari

Ingredients

6-7 green bananas
2 medium-sized potatoes
1 tsp cumin seeds
1 tsp black pepper powder
2 tbsp mustard oil
1 tsp turmeric powder
salt to taste

Method

Peel the bananas and the potatoes, and cut them into medium-sized cubes.
Heat the oil and add the cumin seeds.
Stir for one minute and then add the vegetables.
Lower the flame and add the salt and turmeric powder and mix.
Add ½ a cup of water and cover with a lid and cook till the bananas and potatoes are tender.
Add the black pepper and mix well.
Serve with luchis.

Green Bhaji

Ingredients

3 bunches spinach
2-3 big onions
2 cups peas
8-10 flakes garlic
1" ginger
8 green chillies
½ tsp turmeric powder
4 tomatoes
3-4 tbsp oil/ghee
Salt to taste
1 bunch coriander leaves

Method

Grind ginger, garlic, chillies, coriander to a fine paste adding very little water.
Heat ghee/oil add sliced onions & saute till brown.
Add the ground masala & fry on low heat till oil separates.
Add turmeric, salt, peas (cook it if ur using fresh ones), chopped spinach, chopped tomatoes.
Pour enough water, cover & cook in med.
Heat till tender.
Mix ½ tsp garam masala powder before removing from fire.

Green Papaya Tarkari

Ingredients

400 gms green papaya
100 gms potato
2 tbsp mustard oil
½ tsp panch phoran masala
1 tsp turmeric powder
salt to taste

Method

Peel the papaya and discard the seeds.
Cut the papaya into very thin pieces.
Peel and cut the potatoes into thin pieces.
Heat the oil and add the panch phoran and allow them to splutter.
Lower the flame and add the papaya and potato pieces.
Add salt and turmeric powder.
Add a few tbsp of water and cover with a lid.
Cook over a low flame till the vegetables are tender.
This preparation will be moist (neither too dry nor too wet).

Green Peas Pakora

Ingredients

1 cup flour (maida)
½ cup wheat flour (atta)
1 tbsp oil
½ cup green peas
1" ginger-paste
1 tbsp aniseeds paste
(saunf in hindi)
4 green chilies paste
oil
salt to taste

Method

Heat oil in a pan; add the ginger paste, chili paste and the aniseed paste.
Fry this mixture for 2 minutes, then add the green peas and salt.
Cook this for 5 minutes then allow it to cool.
Next, you grind the peas mixture in a blender.
Mix together wheat flour, flour, oil and salt, adding water until you form a smooth dough.
Take a small ball of dough and roll it out, place little filling in the center and close to form a pouch.
Roll this out and fry like pooris or like parathas.

Indian Potato Recipes

Ingredients

Potato Straws
4 large potatoes
ice cold water
oil for frying
1 tsp salt
½ tsp chili powder
½ tsp ground cumin
½ tsp curry powder

Method

Peel potatoes and chop into thin slices, then cut slices in matchstick strips.
Soak in ice-cold water, then drain and dry on paper towels.
Heat oil until it becomes very hot and fry the potato straws a handful at a time, until they becomes crispy and golden.
Remove with a perforated spoon and drain well on absorbent paper.
When they are all fried sprinkle with the salt and spices mixed together.

Rice

2010-07-20T00:52:00.000-07:00

Bengali Pulav

Ingredients

500 gms basmati Rice
2 bayleaf
30 gms raisin
12 to 14 cashew nut
6 cloves
6 cardamom
1" piece cinnamon.
1 onion, sliced
1 tsp ginger paste
½ tsp sugar
1 pinch saffron dissolved in
1 tbsp of milk
200 gms ghee
salt to taste

Method

Clean and wash the rice. Spread the rice out to dry.
Heat the ghee and put bayleaf and onion slices in the ghee.
Sauté till it turns golden brown.
Put the cloves, cinnamon, cardamom, cashew and ginger paste and continue to stir till the mixture becomes light brown.
Now put the rice, salt, sugar and stir fry for a few minutes.
Put raisin, saffron milk mixture and stir properly.
Finally, put 4 cups of hot water and mix well.
Cover and cook by continuing to stir regularly.
Once the rice is ready, garnished with nuts & fried onions.
Ready to serve.

Brinji Bath

Ingredients

1 cup basmathi rice
1½ cups coconut milk
2 basil leaf
2" cinnamon
4 cloves
2 petal anise
1 full garlic
1 tbsp coriander seeds
1 tsp aniseed
1 pinch turmeric powder
3 tbsp ghee

Method

Grind coriander seeds and aniseed together and dissolve in half cup of water.
Mix turmeric with this and leave aside.
Fry rice in 2 tbsp ghee and keep aside.
In 3 tbsp ghee fry cinnamon cloves, brinji leaves, anise and the rice.
Add the peeled garlic and coconut milk.
Now drain the masal water along with the turmeric to equal 2 cups of liquid.
Add salt and cook in a pressure cooker for 7 minutes.

Chicken Nasi Biryani

Ingredients

For Chicken
3 1/2 lb./ 1 1/2kg Chicken
1/8 tsp Ground turmeric
1/2 cup Sour cream
1 cup Crispy fried onions
2 tbsp Garam masala
1 3" cinnamon sticks
1 tbsp Brown mustard seeds
3 Star anise
3 Cloves
2 tbsp Cumin seeds
5 Small green chilies
5 cloves Garlic
2 tsp Paprika
Salt to taste
For the Rice cooking:
4 cups Rice, washed
3 Clove
3 Cinnamon sticks
6 Bay leaves
8 Cardamom pods
1 tsp Brown mustard seeds
3 Pandan leaves
10 cups Water
1 cup Milk
1 tsp Whole saffron
1 cup Frozen green peas
1/2 cup Dark raisins
2 tbsp Vegetable oil
100g Butter or Gee
Some mint leaves
Salt to taste

Method

For Chicken
Mix the chicken pieces with sour cream, ground turmeric and salt & let it sit for about 2 hours.
Mix crispy onions with garam masala and set aside.
Roast the cinnamon stick, brown mustard seeds, star anise, cloves, cumin seeds in a dry skillet. Pound them together in a mixer. Set aside.
Pound the garlic and green chilies together.
Mix marinated chicken with crispy onions mix, ground spices, paprika, garlic and green chilies. Set aside.
For the rice:
Soak saffron in the warm milk and set aside.
Heat the oil in a skillet and add butter,add 1 cinnamon stick and 3 bay leaves and fry until nice aroma comes out. Set aside.
Boil the water in a large pan and stir in cloves, 2 cinnamon sticks, 3 bay leaves, cardamoms & brown mustard seeds.
Add rice, pandan leaves and cook until 2/3 done. (do not cover the pan while rice is cooking)
Drain the rice and discard the pandan leaves.
Mix the rice with salt for taste.
Place all the marinated chicken in a pan. Add a layer of rice on the chicken and sprinkle with some colored milk, fragrant butter, green peas, dark raisins & mint leaves.
Repeat the layers with the same order and bake in 325 deg F oven for 30 to 40 minutes until the chicken is done. (must have at least 2 layers).
Ready to Serves.

Corriander Rice

Ingredients

3 cupsrice (Cooked)
1 bunch coriander
¼ inch ginger
5 or 6 cloves garlic
1 small cup coconut
2-3 tbsp oil
Salt to taste
A pinch turmeric powder
2 tbsp lime juice
5 - 6 Cashewnuts, fried
1 tsp jeera
1 tsp mustard
1 tsp moong daal
3-4 green chillies cut into small pieces

Method

Cut the bunch of coriander leaves into small pieces.
Make a fine paste of the Coriander leaves, Ginger pieces, Garlic cloves and coconut in a blender.
Take oil in a pan.
Season it with mustard, jeera and moong daal.
Then add the green chillies.
Fry a little and then add the paste.
Fry for a while and then add salt along with turmeric powder.
After frying for about ½ a minute, add the cooked rice.
Mix well the mixture till the rice turns into a beautiful green color.
Cover it with a lid and leave it on low flame for few minutes.
Then add lime juice and finally garnish with cashewnuts.

Dal Fry

Ingredients

½ cup spilt red lentils
¼ cup spilt yellow lentils
2½ cups water
1" piece ginger, minced
2 green chillies, finely chopped
2 cloves garlic, minced
¼ tsp haldi
1 onion, chopped
1 tomato, chopped
¼ tsp mustard seeds
4 dried red chillies
1½ tbsp oil
few cilantro leaves, chopped
salt to taste

Method

Boil the lentils in water salt and haldi for about 15 to 20 minutes or until it becomes soft.
Mash the lentils till it becomes creamy.
If the lentil mixture looks too dry, put some water.
Heat the oil in a pan.
Put the mustard seeds and red chillies.
Put the onion, ginger, garlic and green chillies and fry for 2 minutes.
Put the tomatoes and cook for another 2 minutes.
Put the lentils and mix thoroughly.
Cook for sometime.
Garnish with cilantro.
Ready to serve.

Green Chilli Rice

Ingredients

¼ tsp fenugreek seeds
¼ sesame seeds
½ tsp jeera
4-5 green chilli as per taste
1 tsp tamarind paste
Salt to taste
1 tsp jaggery
1 cup basmati rice
2 tbsp freshly grated coconut
Coriander leaves

for the seasoning :
3 tbsp oil
1 tsp mustard
1 pinch asafoetida
1 pinch turmeric
1 tbsp groundnut
1 tbsp bengal gram
1 tsp urad dal
Curry leaves

Method

Dry Roast Fenugreek, sesame, jeera and green chilli and make a paste.
Keep it aside.
Boil tamarind paste, turmeric, salt and jaggery in 1 cup water till it becomes a thick paste.
Heat oil and add mustard seeds.
Add curry leaves and asafoetida and rest of the seasoning ingredients subsequently.
Mix cooked basmati rice with the above pastes and seasoning uniformly.
Add grated coconut and coriander for garnishing.

Green Pulav

Ingredients

1 cup basmati rice
1 bunch fresh coriander leaves
¾ cup green peas (frozen or fresh)
2-3 pods garlic
6 green chillies
1 piece ginge
½ medium sized coconut
3 tbsp ghee/oil
Salt to taste

Method

Boil the rice so that it is cooked but still the grains are separate.
Precook the peas with little salt if it is not frozen peas.
Grate the coconut and grind it along with coriander, garlic, ginger and green chillies into a fine paste.
Heat the ghee/oil in a pan.
Add the masala and fry until oil separates.
Add the cooked or frozen peas and cook for another 5 minutes.
Remove the rice in a flat dish.
Add salt and coat the rice well with the masala.
Ready to serve.

Jeera Pulav

Ingredients

1 ½ cups basmati rice
2 tbsp ghee
1 tbsp cummin
¼ cup onion paste
1 tsp ginger garlic paste
¼ cup cashews
½ tsp ajinomoto
2 pieces cloves, cinnamon, cardamoms
Salt to taste

Method

Heat ghee in a pan and fry nuts till golden brown.
Remove & keep aside.
Add cummin seeds, spieces, onion paste, Ginger garlic paste, rice, salt and 3 cups of water and cook till done.
Finally sprinkle rice with fried nuts.

Kofta Biryani

Ingredients

Cabuli chana
½ pack mozzarella cheese
Basmati rice
1 green chilly
Salt to taste
1" ginger
2 tomato
1 tbsp onion paste
½ onion cut in to small pieces
½ tsp jeera powder
1 tsp chilly powder
2 cloves garlic
3 tbsp oil & ghee
2 pieces bread
½ cup saffron soaked in milk
1 tsp biryani masala
2 tbsp milk cream

Method

Make a paste of cabuli chana, ginger, green chilly and salt.
Now add mozzarella cheese & two pieces of bread to the mixture and make dough.
Make small balls and bake it in oven at 350ºC for 30 minutes.
Heat a pan and add oil.
Fry onions add tomato, jeera garlic ginger paste, chilly powder, turmeric powder and biryani masala.
Fry the masala then add water, bring it to boil.
At the end add baked cabuli chana koftas, cook for another few minutes and put off the stove.
Add cream to the kofta.
Prepare basmati rice separately.
Now in a baking dish grease it with ghee, add a few tejpatta, spread one layer of rice, add one layer of kofta with gravy and then add another layer of rice.
At the top add saffron soaked in milk and then sprinkle ghee over the rice.
Cover with an aluminium foil, put it in the oven at warm for half an hour.
Ready to serve.

Lemon Rice

Ingredients

3 cups rice
1 onion, finely chopped
2 lemon
200 gms ginger and garlic,
chopped
½ coriander powder
½ tbsp haldi powder
1 tsp chilli powder
100 gms peanuts
coriander leaves
salt to taste
For garnishing :
Chana dal
Urad dal
Mustard seeds
Red chillies

Method

Heat some oil in a pan and sauté the mustard seeds, chana dal, urad dal and the red chillies
Put onions in the oil and sauté them properly.
Put chilli powder, haldi powder, peanuts and coriander powder to the oil
and let them blend with the mixture
put some salt to taste and lastly put the coriander leaves .
Boil the rice separately and keep them in a plate and allow the rice to cool
down.
Put the lemon juice to the rice and then the mixture to the white rice.

Vegetable Biryani

Ingredients

4 cups basmathi Rice
200 gms ginger & garlic paste
6 green chillies
1 onion, finely chopped
2 tomatoes, finely chopped
10 gms cinnamon
10 gms cloves
10 gms cardamom
cashew nuts
200 gms ghee
carrot & beans, finely chopped
100 gms peas
2 tsp garam Masala powder
3 tsp chilli powder
mint leaves & coriander leaves
½ lemon

Method

Put ghee in a pan and sauté the onions and tomatoes
Put cashew nuts, cloves, cinamon, cardamom in the ghee
Put mint leaves, coriander leaves, green chillies to the ghee.
Put ginger & garlic paste to it
Put garam masala and chilli powder, carrots, peas and beans to it
Put water in the mixture and add salt to taste .
Allow the mixture to simmer and put the rice
Put the lemon juice to it and then keep the rice to be cooked.

Mango Rice

Ingredients

2 cups cooked rice
1 cup grated green mango
½ cup chopped onions (optional)
2 tsp salt
2 tsp chilli powder
1 tsp turmeric powder
1 pinch asafoetida
1 tsp mustard
2 tbsp oil
Small bunch curry leaves
A handful fried peanuts
½ cup yogurt
6 to 8 baby okras

Method

Heat oil in a pan and add mustard, turmeric powder and asafoetida.
After the mustard splutters, add chopped onions and fry till they turn golden brown.
Add the grated mango, chilli powder and salt.
Cook the mango till it becomes very soft.
Now, add the cooked rice .
Stir well and garnish with curry leaves.
Sprinkle fried peanuts on top before ready to serving

Orange Pulao

Ingredients

1 cup basmati rice
4 medium sized carrots
1 cup orange juice
Salt to taste
8 tsp oil/ghee
1 tsp ginger garlic paste
1 big onion sliced lengthwise
½ tsp saunf (sombu)
5 curry patta
1 elaichi
5 strands saffron
2 pinches orange color
fried cashewnuts, coriander leaves, small orange pieces for garnishing

Method

Wash the basmati rice just once and drain for 10 mins
Heat oil/ghee in pressure pan/cooker directly.
Fry the cashewnuts first and set aside
Add elaichi followed by saunf and patta.
Fry for few seconds.
Add the ginger garlic paste.
Fry and after a min add the sliced onion.
When the onion turns pinkish and aroma comes add carrot and fry for 4-5 mins.
Now add the rice and mix well till everything blends and the rice gets coated with oil/ghee.
Add the orange juice and 1 cup water.
Keep gas in high and when it starts boiling add salt and close lid.
Immediately put the weight, simmer gas and switch off the gas exactly after 12 mins.
Note that the timing and the simmering of gas with the weight put immly is most important.
Open the lid only after ½ hour after all the steam has subsided.
everything gently and garnish
Ready to serve.

Pepper Onion Rice

Ingredients

1 cup basmati rice
1 medium pepper
1 medium onion
1 tbsp cumin seeds
1 tbsp cooking oil
¾ tsp chilli powder
Salt to taste

Method

Wash the rice properly with water and bring it to a boil with two cups of water.
Then reduce heat to medium flame and cover and cook until it is properly cooked.
Heat the oil in a heavy-bottomed wok and crackle the cumin seeds and then add the onions and fry until it becomes transparent.
Add the peppers and fry another 2 to 4 minutes on high heat.
Add salt just enough for the vegetables and mix well.
Add the cooked (separated) rice to the vegetables and mix well.
Add the chilli powder and salt to taste and mix well.

Pudhina Pulav

Ingredients

1¾ cups basmati rice
2" piece ginger.
¾ cup curd
1½ cup mint leaves
2 bay leaves
4 to 6 green cardamoms
4 to 4 cloves
3 to 4 large cardamoms
8 to 10 black peppercorns
3¼ cups water for cooking
3 tbsp ghee.
Salt to taste

Method

Clean and wash the rice.
Soak the rice in water for at least half an hour.
Peel and grind the ginger to a paste and also whisk the curd.
Wash & chop the pudina leaves reserving few for the garnish.
Heat ghee in a thick-bottomed pan and put the bay leaves, green cardamoms,
large cardamoms, cloves and black peppercorns.
When they begin to crackle, put the ginger paste, stir well and put beaten
curd. Cook for 3 minutes.
Put water and allow it to boil and also add the salt for taste.
Drain the water from the soaked rice and add it to the water & bring to a boil.
Now add the chopped pudina leaves and mix lightly.
Cover and cook on low heat for at least eight minutes or till the rice is completely cooked.
Garnish with mint leaves.
Ready to serve.

Red Rice

Ingredients

2 cups of basmati rice
1 small beet or half big one
1 red onion
1 red pepper
2 tsp tomato paste or 1 small tomato
½ tsp crushed garlic
1 tsp biryani masala
1 tsp corriander powder
1 tsp chilli powder
1 dry chilli red pepper
1 small stick of cinnamon
1 or 2 big cardamom pieces
1 tsp jeera
1 tsp oil or butter
A pinch of asafoetida
Salt to taste

Method

Soak the rice in water for 2-3 hours
Cut onions, red pepper and tomato in long pieces and set it aside.
Grate the boiled and cooked beet and set it aside.
On the stove on high heat some butter in a non stick skillet
Add 1 tsp jeera and dry chilli red pepper, cinnamon, cardamom
When jeera , dry pepper, cinnamon and cardamom start turning black add onions and Garlic.
When the red onion is transparent, add red pepper
When the red pepper is partially sautueed, tomato paste or tomatoes
Add a pinch of asafoetida
Now add the rice without the water
Wait till the rice gets transparent and glassy
Add all the dry masala-Chilli powder, Corriander powder, Biryani Masala and Salt and mix it with rice.
Now add the grated beet and stir it, the rice is going to turn in beautiful red color.
Add 2 glasses of water and turn the heat down to medium and let it cook for 20-30 minutes or until rice is tender.
Redy to serve.

Yellow Rice

Ingredients

2 cups long-grained basmati rice
2 bay leaves
3 dry red chillies
3 cardamoms
2 cloves
1" piece of cinnamon
1 tsp turmeric powder
3 tbsp ghee
1 onion (sliced)
3 cups coconut milk
salt to taste

Method

Wash the rice. Drain out the water and leave aside for half an hour.
Heat the ghee in a pan, add the sliced onion till it is translucent.
Add the whole spices and allow to splutter.
Lower the heat and mix in the rice.
Add turmeric powder and salt to taste and cook over a medium heat, stirring all the time for 3-4 minutes.
Lower the heat and add coconut milk to cook the rice.
Cover with a lid and cook till the rice is tender but not overcooked.

Yummy Rice

Ingredients

1 cup cooked rice
2 tbsp roasted jeera powder
1 tbsp coriander powder
3 tbsp lemon juice
2 tbsp garam masala
2-3 green chillies split length wise
¼ green peas
5 curry leaves
Mustard/Jeera for sesoning
Chopped coriander leaves for garnishing
Salt to taste

Method

In a pan take 2 tbsp oil.
When oil is hot add Mustard, jeera seeds and curry leaves fry for second.
Put green chillies fry till done.
Add rice and peas.
Fry nicely so that oil is coated over all grains
Add garam masala powder, lemon juice and salt.
Mix well.
Then finally add Jeera powder fry nicely.
Garnish with chopped coriander.
Ready to serve hot.

Urad Dal Rice

Ingredients

1½ cups rice
4 tbsp urad dal
6 or 7 red chillies
Curry leaves
5 cashewnuts
Dry coconut (kopra)
Pure ghee
1 tsp channa dal & urad dal
Salt to taste

Method

Cook the rice & allow it to cool so that grains separate.
Fry urad dal, red chillies, dry coconut till golden brown.
Dry grind.
Add this powder to the cooled rice & add salt to taste.
Take 1sp pure ghee in a pan & fry cashewnuts till golden brown.
Drain & add to the rice.
Put 1 tsp channa dal, urad dal, curry leaves in ghee, fry golden brown & add to rice.
Mix well.
Ready to serve.

Roti

2010-07-20T00:50:00.000-07:00

Naan

Ingredients

1 tsp superfine sugar
1 tsp active dry yeast
2 cups maida
¼ cup low fat margarine melted
1 tsp ghee
1 tsp poppy seeds

Method

Put the sugar and yeast in a small bowl. Put warm water and let the yeast gets dissolve.
Cover and keep aside for about 10 minutes or until yeast becomes frothy.
Put the maida in a bowl and make a well like depression in the middle.
Put the ghee, salt and yeast.
Mix properly with hands.
Mix more water if needed.
Transfer the dough to a floured surface and knead well for about 5 to 7 minutes.
Cover and keep it to rise in a warm place for 1½ hours.
Preheat the broiler to 500 degrees F.
Divide the dough into equal parts and shape them into small balls.
Roll out each ball into ovals about 1 cm thick.
Arrange on a greased heavy-duty aluminum foil.
Grill under broiler for about 7 to 10 minutes or till well-cooked and golden brown.

Onion Roti

Ingredients

1 teacup onion, chopped
2 green chillies, chopped
½ tsp anardana
2 tbsp coriander, chopped
½ tsp chilli powder (optional)
salt to taste

Method

Put a little salt on the onion and keep aside for 10 minutes.
Squeeze out the water.
Roast the anardana lightly on a tava and make a powder of it.
Put the onion, coriander, green chillies, chilli powder and salt.
How to proceed :
Divide the stuffing into 8 equal parts.
Brush each dough round with little oil and spread one stuffing part on it.
Roll into a cigar shape.
Make a small round like a coil and press gently with hand.
Roll out again into a thick roti.
Repeat the same procedure for the remaining dough and stuffing.
Cook on a hot tava on both sides till pink spots appear on top.
Whenever you serve, put the rotis in a toaster until the brown spots appear on each side.

Mooli Aur Palak Ka

Ingredients

For the dough :
1½ teacups maida
1½ teacups gehun ka atta
1 teacup, spinach, chopped
½ tsp lemon juice
2 tbsp ghee
1 tsp salt
For the stuffing :
2 teacups radish, grated
2 tbsp coriander, chopped
2 green chillies, chopped
salt to taste

Method

For the dough :
Mix the spinach and lemon juice with 2 tbsp of water in a liquidiser.
Sieve the flours with the salt. Put the ghee and stir properly.
Put the spinach mixture and make semi-soft dough by adding enough water.
For the stuffing :
Sprinkle a little salt over the radish and keep aside for ½ hour. Squeeze out the water.
Put the coriander, green chillies and salt.
How to proceed :
Roll out into thin rotis. Cook them lightly on a tava and keep aside.
Whenever you serve, take one roti, spread some mixture and turn the other side over it so that it becomes a half moon.
Apply a little ghee and cook on a tava on both sides.
Serve hot with fresh curds.

Misi Jaisi Roti

Ingredients

2 teacups besan
1 teacup maida
1 teacup gehun ka atta
1 onion, finely chopped
2 - 3 green chillies, chopped
1 tsp ajwain
2 tbsp coriander, chopped
4 tbsp ghee
salt to taste

Method

Combine all the ingredients by using enough water and make a semi-stiff dough.
Knead the dough properly and keep for ½ hour. Knead again.
Roll out into thin rounds.
Apply a little ghee and cook them either in a pressure cooker or on a tava.
Ready to serve hot.
Pressure cooker method :
Grease a pressure cooker very lightly with oil.
Take out the lid from the pressure cooker and heat it upside down.
Take each naan, apply a little water on one side and stick the wet side around the inside of the pressure cooker till brown spots appear.
Continue the same procedure for the remaining naans.
One at a time you can apply 3 to 4 naans inside the walls of a pressure cooker.
Take out and apply butter.
Ready to serve.

Mint Ki Roti

Ingredients

For the dough :
2 teacups gehun ka atta
5 teacups ghee or refined oil
½ tsp salt
For the stuffing :
1 teacup mint, finely chopped
2 green chillies, chopped
½ tsp amchur powder
1 tbsp dried bread crumbs
½ tsp salt

Method

For the dough :
Combine all the ingredients by using enough water and make semi-stiff dough.
Knead properly and keep for ½ hour.
Again knead properly and divide into 8 equal parts.
Take a little flour and roll out each part into a thick round.
For the stuffing :
Mix all the ingredients properly.

Makkai Roti

Ingredients

½ kg maize flour
¼ kg wheat flour
4 tbsp plain yogurt
3 cloves garlic, grated
4 green chillies, very finely chopped
1"piece ginger, grated
¼ tsp haldi
¼ tsp chilli powder
1½ tsp oil
salt and pepper to taste
oil for frying

Method

Combine all the ingredients and knead well with a light hand to make a dough.
Put a little water if necessary. Divide into equal parts.
Heat a griddle and grease with few drops of oil.
Roll out each ball into a medium sized chapati, and fry till both sides are evenly browned.

Makai Aur Subzi Ki Roti

Ingredients

1½ teacups makai ka atta
½ teacup cauliflower, grated
½ teacup methi leaves,
finely chopped
½ teacup coriander, chopped
2 green chillies, chopped
1 potato, boiled
salt to taste

Method

Sieve the atta, put the cauliflower, methi, green chillies, coriander and salt.
Grate the boiled potato and put in the mixture.
Put some warm and make soft dough.
Divide the dough into 8 to 10 balls.
Roll out by apply a little flour and cook on a tava until it becomes soft.
Ready to serve.

Layered Chapaties

Ingredients

For the chapaties
1½ teacups gehun ka atta
1 tbsp ghee or butter
½ tsp salt
For dipping the chapaties :
½ teacup milk
2 tbsp maida
For the stuffing :
2 potatoes, boiled
2 teacups finely chopped mixed boiled vegetables (French beans, carrots, cauliflower, green peas etc)
1 onion, finely chopped
1 tomato, finely chopped
1 green chilli, finely chopped
1 tsp chilli powder
½ tsp haldi powder
1 tbsp cashewnuts, chopped
1 tbsp coriander, chopped
2 tbsp ghee
salt to taste

Method

For the chapaties :
Combine all the ingredients together to make a soft dough.
Knead properly and keep aside for ½ hour.
Roll out the dough into thin chapatis about 150 mm (6") in diameter and cook them lightly on a tava.
For the stuffing :
Finely chop the potatoes.
Heat the ghee, put the onion and cook for 1 minute.
Put the tomato and green chilli and sauté for 1 minute.
Put the potatoes, mixed vegetables, chilli powder, haldi powder, cashewnuts, coriander and salt.
How to proceed :
Grease a baking dish.
Put a chapati in it and spread a little stuffing.
Dip another chapati in the milk and maida mixture and keep it on the top of the stuffing.
Spread a little mixture again and continue ending with a dipped chapati.
Pour 2 tsp of melted butter on top and bake in a hot oven at 200ºC (400ºF) for at least 15 minutes.
Cut into slices.
Ready to serve.

Green Peas Parathas

Ingredients

For the stuffing :
2 teacups boiled green peas
5 green chillies, finely chopped
1 tsp jeera
1 tbsp ghee
salt to taste
For the dough :
3 teacups whole meal flour
2 tbsp ghee
½ tsp salt
For the parathas :
Ghee for frying

Method

For the stuffing :
Mash the boiled green peas.
Heat the ghee in a vessel and sauté the jeera.
Put the green chillies, sauté for 1 minute and then put the mashed peas and salt.
Cook for 1 minute and allow the mixture to cool.
For the dough
Sieve the flour with the salt.
Apply ghee to the flour.
Use water and make into small parts.
Knead properly and divide into 10 to 12 parts.
How to proceed
Take a small part of the dough, flatten a little and put 1 tbsp of the green peas mixture in the center.
Cover the mixture by drawing up the edges towards the center.
Press on a floured board and roll out into a round as large as saucer.
Put the paratha on a hot tava (griddle).
Cook for a minute or two and turn once.
After 1 minute, put a little ghee around the edges, turn again and fry the other side. When brown patches appear on both sides, the paratha is ready.
Repeat the same procedure for the rest of the dough.
Ready to serve hot.

Cooker Naan

Ingredients

500 grams maida
1½ tsp sugar
20 grams fresh yeast or 2 tsp dry yeast
2 tbsp fresh curds
25 grams ghee or margarine or butter
1 tsp salt

Method

Sieve the flour properly.
Put the sugar and yeast in 1 teacup of warm water and mix till the yeast dissolves.
Cover and wait for 5 to 7 minutes until the mixture is full of froth.
Put this liquid along with the curds, ghee and salt to the flour and make soft dough by using some more warm water.
Knead the dough for at least 6 to 7 minutes.
Keep the dough under a wet cloth for 30 minutes.
Knead again for 1 minute.
Divide the dough into 20 small parts and shape into naans.
Grease a pressure cooker very lightly with oil.
Take out the lid from the pressure cooker and heat it upside down.
Take each naan, apply a little water on one side and stick the wet side around the inside of the pressure cooker till brown spots appear.
Continue the same procedure for the remaining naans.
One at a time you can apply 3 to 4 naans inside the walls of a pressure cooker.
Take out and apply butter.
Ready to serve.

Chapati

Ingredients

Wheat flour
1 tsp salt
1 tsp ghee

Method

Prepare dough by mixing together ½ cup of water, 1 tsp salt, 1 tsp ghee and just enough wheat flour.
Knead well.
Let the dough be a little softer than that of puri.
Keep aside for an hour.
Then shape parts of dough into balls bigger than the ones fit for puris.
Dust with wheat flour.
Roll into chapatis on a rolling board.
Smear chapati tawa with ghee.
Keep on flame.
Roast both sides of chapati on the tawa moderately.
Ready to serve.

Bhaturas

Ingredients

500 grams maida
1½ tsp sugar
20 grams fresh yeast or 2 tsp dry yeast
2 tbsp fresh curds
25 grams ghee or margarine or butter
1 tsp salt
Other ingredients :
Oil for deep frying

Method

Sieve the flour properly.
Put the sugar and yeast in 1 teacup of warm water and mix till the yeast gets dissolves.
Cover and leave for 5 to 7 minutes till the mixture is full of froth.
Put this liquid along with the curds, ghee and salt to the flour.
Put some warm water to make a soft dough.
Knead the dough for 6 to 7 minutes.
Keep the dough in a wet cloth for 30 minutes.
Knead for 1 minute.
Divide the dough into 20 parts.
Apply a little ghee and roll out puris.
Deep fry the puris in oil.
Ready to serve.

Aloo Ki Puri

Ingredients

2 teacups maida
2 potatoes, boiled
2 pinches pepper powder
½ teacup milk
2 pinches saffron
2 tbsp melted ghee
½ tsp salt
ghee for deep frying

Method

Peel and grate the potatoes and make a fine paste.
Mix the flour, pepper, ghee and salt properly.
Put the saffron in the milk and mix with the flour. If you want, put a little saffron colour in the milk.
Knead and dough properly. Leave aside for 1 hour.
Roll into small puris and deep fry in hot ghee till they puff up.
Ready to serve

Egg

2010-07-20T00:49:00.001-07:00

Egg Masala

Ingredients

Boiled Egg 4
Onion 2
Tomato 1
Chili powder 1 Teaspoon
Pepper powder 1/4 Teaspoon
Coriander Leaves to garnish
Salt
Oil

Method

Add oil to kadai and add finely chopped onions and fry for 3 to 4 minutes.
Add chopped tomato and saute till oil separates.
Add chili powder and salt saute for 2 minutes.
Add the boiled egg ( slit the egg slightly) to the kadai and cook it for 5 minutes in sim.
Sprinkle the pepper powder and mix well.
Garnish with coriander leaves.

Fried Egg

Ingredients

Boiled Egg 2 (remove the egg shell)
Pepper 1/2 Teaspoon
Salt as needed
Oil 3 Tablespoon

Method

Cut the boiled egg into 4 pieces.
Sprinkle pepper and salt to the boiled egg.
Leave it aside for 10 minutes.
Add oil to the pan and add egg to the pan.
Turn sides and fry it.
Remove the fried egg from the pan and serve hot.

Carrot Egg Varuval Berji

Ingredients

Egg 2
Carrot 1 Big
Onion medium size 1
Turmeric powder 1/4 Teaspoon
Chili powder 1/2 Teaspoon
Garam Masala 1/2 Teaspoon
Cinnamon stick (Pattai) 1 inch
Curry leaves little
Coriander leaves to garnish
Salt
Oil

Method

Beat the egg well with little salt and keep aside.
Wash carrot and grate it.
Add oil to the pan and add cinnamon stick.
Add chopped onions and curry leaves fry for 3 minutes.
Add all the masala powder and fry for few second.
Add the grated carrot salt and cook the carrot without adding water.
Now add egg and mix well till it becomes dry.
Add coriander leaves and mix well.

South Indian Omelet

Ingredients

Egg 2
Small Onion(Shallots) 4
Curry Leaves little
Milk 2 Tablespoon
Chili Powder 1/2 Teaspoon
Turmeric powder 1/4 Teaspoon
Pepper little
Coriander Leaves finely chopped little
Oil
Salt

Method

Add little oil to kadai and saute the finely chopped small onions and curry leaves till the onion turns golden brown colour.
Keep it aside.
Add chili powder and turmeric powder to 2 tablespoon milk and mix well( Adding powders to milk avoids lumps and milk makes omelet soft and fluffy).
Add the eggs and salt, beat well.
Add the fried onions and coriander leaves, mix well.
Now heat the tawa and sprinkle little oil and pour the beaten egg.
Sprinkle pepper all over the egg and turn side and cook it.
Tasty Omelet is ready......this is my favorite dish which I make when I am in short of time.

Egg Korma

Ingredients

Boiled Egg 4
Small onions or Shallots 4 to 6
Big Tomato 1
Ginger n garlic paste 1 Teaspoon
Coconut milk 1 Cup
Chili powder 1 Teaspoon
Dhania powder 1 Teaspoon
Jeera powder 1/2 Teaspoon
Tamarind Pulp 3 Tablespoon
Fennel Seeds (Sombu) 1/4 Teaspoon
Turmeric powder 1/4 Teaspoon
Coriander leaves to garnish
Oil
Salt

Method

Add oil to kadai and add fennel seeds.
Add onions and ginger n garlic paste fry for 3 minutes.
When onions turn golden brown colour add tomato, all the masala powders and salt saute for 3 minutes.
Add little water and tamarind pulp then close the kadai and cook for 4 minutes.
Open the kadai and add cononut milk and cool till raw smell goes.
Add the boiled egg and cook for 3 minutes.
Finally garnish with coriander leaves.
Egg korma is ready, Great with steaming white rice and appalam.

Tiffin Snacks

2010-07-20T00:47:00.000-07:00

Badam Halwa

Ingredients

Badam 1 Cup
Milk 2 Cup
Sugar 2 Cup
Ghee 1 Cup

Method

Soak badam in hot water for 2 hours.
Then remove the skin.
Grind the badam with milk and make it into a fine paste.
Add sugar to the badam paste in a pan.
Bring it to a boil and keep mixing till the content becomes thick.
Add ghee little by little and continue to stir.
The content will absorb the ghee.
Stir well and off the stove.
Apply ghee on a tray and spread the content.
Cool it and make pieces.

Masala Peanut / Peanut Pakoda

Ingredients

Peanut 1 Cup
Gram Flour 1/4 Cup
Chili Powder 1 Teaspoon (as needed)
Asafoetida a pinch
Butter 1 Teaspoon
Salt as needed
Water little
Oil to fry

Method

Take the peanut in a big bowl.
Sprinkle gram flour, asofoetida, chili powder, salt and butter and mix well.
Sprinkle water little by little and mix well ( note:- take care not to add excess water).
Heat oil in a kadai.
When the oil is hot, wet your hand in water and take peanut and spread it in kadai, so that the peanut will get separated.
When peanut turns brown in colour remove it and spread it in a tissue or news paper.
When it cools serve it and can store it in air tight container.
Its great for evening snack.

Riddon Pakoda

Ingredients

Rice powder 1 Cup
Gram Flour(Kadalla MAvu) 1/2 Cup
Asofoetida a pinch
Chili powder 1 Teaspoon
Salt a needed
Butter 1 Teaspoon
Water as needed
Oil for deep frying

Method

Mix the rice powder and gram flour.
Add chili powder, salt and mix well.
Add butter and mix well with hand.
Sprinkle water as needed and mix well to make the dough.
Be careful do not add excess water.
Put the dough in murukku press and press it in hot oil.
Fry and remove it and cool it.
Store it in dry container.

Coconut Burfi

Ingredients

Grated coconut 1 Cup
Sugar 1 Cup
Water 1/4 Cup ( To soak the sugar)
Cardamom Powder 1/2 Teaspoon
Ghee 1 Teaspoon

Method

Keep heavy bottomed pan on stove.
Add sugar and pour the water (till the sugar soaks)
Dissolve the sugar and bring it to strings make it sugar syrup.
Add the grated coconut and cardamom powder, mix well.
Keep mixing till the coconut sticks on side.
Spread ghee on a tray and pour the coconut.
Make the slices immediately and cool it.

Pav Bhaji Masala

Ingredients

Potato 1 Big
Carrot 1
Beans 12
Peas 3/4 Cup
Onion 1
Tomato 1
Garlic pods 2
Ginger 1 inch
Pav Bhaji Masala 2 Tablespoon(as needed)
Chili powder 1/2 Teaspoon
Turmeric powder 1/2 Teaspoon
Coriander leaves a bunch
Butter a small piece
Oil
Salt

Method

Chop all the vegetables and add salt, turmeric powder and sufficient water and pressure cook it (3 whistle).
Mash the cooked vegetables.
Heat a pan and add oil.
Then add chopped onions and fry for 2 minutes.
Add finely chopped garlic and ginger to the onion and fry for 3 to 4 minutes.
Add tomato and fry well till oil separates.
Add chili powder and pav bhaji masala powder and fry for 1 minute.
Add the mashed vegetables and little water.
Allow it to boil and blend well.
Garnish with coriander leaves.
Put a piece on butter on top before serving.
Serve with pav bun.

Sweet Pongal

Ingredients

Raw Rice 1 cup
Moong dal 1/4 cup
Powdered Jaggery 1 and 1/4 cup
Cardamom powdered 4
Cashewnut 10
Raisins8
Ghee 10 teaspoon

Method

Add little ghee to a kadai and add moong dal fry for 2 minutes and leave it a side.
Add the rice and dal to pressure cooker and add 3 cup of water and pressure cook it (leave 3 to 4 whistle).
Add jaggery in half cup of water and keep in sim till it dissolves completely.
Filter the jaggery.
Open the cooker and mix well and add the jaggery and mix well and keep the stove in low flame.
Heat ghee and fry cashewnuts and raisins and add to pongal along with cardamom powder.

Ven Pongal

Ingredients

Raw Rice 1 Cup
Moong dhal 1/2 Cup
Water 3 cup
Cashew nut 10
Curry leaves little
Whole pepper 1 Tablespoon
Jeera (Cummin) seeds 1/2 Tablespoon
Ginger 1 inch
Ghee 3 Tablespoon
Dry Red Chili 4

Method

Add little ghee to a kadai and fry the moon dhal for few minutes and leave it aside.
Add the remaining ghee to the pressure cooker.
Add curry leaves, whole pepper, jeera seeds and dry red chili and fry for 1 minutes.
Add finely chopped ginger and cashew nut and fry for a while.
Add the fried moong dal and raw rice and fry for few second.
Add salt and water close the pressure cooker and leave for 4 whistle.
When pressure is released open the cooker and mix well.
Serve hot with coconut chutney and sambar.
Goes well with Medu Vada.

Cabbage Vada

Ingredient

Moong dal 1 cup
Channa dal 1/2 cup
Shredded Cabbage 3 cups
Coriander Leaves 1/2 cup
Ginger Paste 1 teaspoon
Onions 1 medium
Cumin(Jeera) Seeds 2 teaspoons
Green Chilis 2
Oil
Salt

Method

Soak moong dal and channa dal in separate vessel for an hour in water.
Drain the water and grind separately until the moong dal is soft (don't add water while grinding) and grind the channa dal coarsely.
Mix the two dals together.
Add little salt to the shredded cabbage, mix and leave it for ten minutes.
Remove the water from the cabbage and discard it.
Now add this to the grinded dal.
Add the finely chopped onion, coriander leaves, ginger paste, curry leaves, green chillies and cummin seeds to the batter.
Make small balls from the batter and press it.
Deep fry it in oil.

Kari Dosa

Ingredients

Dosa batter
Mutton varuval
Egg 1 (beat it)
Oil

Method

Heat dosa tawa and sprinkle little oil.
Spread the dosa batter on the tawa.
Pour 1/2(3 tablespoon) egg over the dosa.
Take 2 Tablespoon of mutton varuval and spread on the egg dosa.
Pour oil around dosa edges.
Turn sides and cook it.
Serve hot with coocnut chutnet or chicken gravy.
Great dish... Kari dosa is my husbands favorite.
Do drop comments.

Coriander Chutney Pickle

Ingredients

Coriander a bunch
Tamarind lemon size (Soak it in water)
Dry Red Chili 6 to 8 ( As needed)
Garlic pods 3 to 4
Tomato 1
Uridal 3 Teaspoon
Mustard 1 Teaspoon
Salt
Oil

Method

Wash the coriander leaves and chop it.
Add little oil to kadai and add 2 Teaspoon of urid dal and fry till it turns golden brown colour.
Add dry red chili and garlic fry for 2 minute.
Add tomato, coriander leaves and salt and fry for 4 to 5 minutes.
Switch off the stove and allow the content to cool.
Grind the content in a mixie or blender along with the tamarind pulp.
Heat a kadai and add 4 to 5 tablespoon of oil.
Add mustard when it splits add 1 teaspoon urid dal.
Then add the grinded content to kadai.
Allow the content to boil till oil separates.
Pour the coriander chutney in a airtight container and store it in fridge. This goes well with rice as well as dosa and idli.

Bread Upma

Ingredients

White Bread 6 Slices
Onion 2
Green Chili 2 (slit and remove seeds)
Mustard 1/4 Teaspoon
Lemon juice 2 Tablespoon
Curry Leaves a bunch
Ginger small pieces 1 Teaspoon
Oil
Salt

Method

Remove the edges of bread and cut it into small cubes and leave it aside.
Add oil to kadai and add mustard when it splits add ginger, onions, green chili and curry leaves, fry for 3 to 4 minutes.
When onion turns golden brown colour add salt and bread pieces.
Sprinkle little water over the bread and close the kadai and cook in sim for 6 to 8 minutes.
Finally sprinkle the lemon juice to kadai and stir the content gently and fry for 3 to 4 minutes.
Bread upma is ready.... A great tiffin which is easy and can be prepared quickly. Bread Upma can be served as evening snack along with tea.

Top Indian

2010-07-20T00:44:00.000-07:00

Chicken tikka masala

Ingredients

900g chicken, boneless
1 small bunch of fresh Coriander, chopped
1 tbsp fried Onions
1/2 tsp Salt
1/2 tbsp ginger paste
1/2 tbsp garlic paste
10 green chillies, chopped
100ml Yogurt
100ml single cream
juice of 1/2 lime
1/2 tsp garam masala powder

Method

Place the coriander, fried onions, salt, ginger paste, garlic paste, green chillies, yoghurt, cream and lime juice in a food processor.
Blend into a smooth paste.
Place the cubed chicken in a large bowl and toss thoroughly with the marinade paste.
Sprinkle over the garam masala.
Cover with cling film and marinate in the fridge for 1-2 days.
Preheat the oven to 200°C/Gas 6.
Spread the chicken out evenly in a roasting tray and dot with butter.
Roast for 10-15 minutes until the chicken is cooked through.
Serve hot from the oven.

Lamb biryani

Ingredients

½ tsp saffron strands
¾ tsp cardamom seeds
2 blades mace
4 Onions
6 tbsp vegetable oil, plus extra for deep frying
8 cm Ginger, peeled
6 cloves Garlic, finely chopped
1 tsp Chilli powder
1 lime, juice only
750g Lamb shoulder, cut into 4cm cubes
6 green cardamom pods
6 Black cardamom pods
5 cm cinnamon stick
½ tsp Cloves
2 dried Bay leaves
1 tbsp Garam masala
3 green chillies, deseeded and sliced
200ml Greek yogurt
450g Basmati rice
handful mint leaves
2 tbsp Butter

Method

Soak the saffron in 2 tablespoons of hot water and set aside until ready to use.
Using a mortar and pestle, pound the cardamom seeds and mace to a powder and leave on one side; you'll need this later when layering up the rice and meat.
Slice 2 of the onions then sprinkle them with salt and set aside for 20 minutes. Squeeze out any excess water from the onions and pat them dry with paper towels.
Deep-fry the sliced onions in hot oil until golden and drain on paper towels. Set half aside for garnishing the biryani.
Transfer the remaining fried onions to a food processor, pour in 3 tablespoons of hot water then purée; you should have about 2 tablespoons of onion paste.
Finely grate half of the ginger and combine with the garlic, chilli powder, and lime juice in a large mixing bowl.
Stir in the onion paste and add the lamb.
Mix everything together and leave to marinate for 1 hour.
Dice the 2 remaining onions.
Heat 6 tablespoons of oil in a large casserole pan set over a medium heat and soften the diced onions for 5 minutes, without colouring.
Slice the remaining ginger into fine strips and set aside.
Add the green and brown cardamom pods, cinnamon, cloves, and bay leaves to the pan.
Fry for about 30 seconds, until you get a warm, spicy aroma.
Tip in the meat and its marinade and add the garam masala, green chillies, and ginger strips. Bring to simmering point and gradually add the yogurt, a tablespoon at a time.
Cover and simmer for about 45 minutes, until the lamb is tender and the masala thickened; the sauce should be well-reduced and almost clinging to the meat.
Cover the rice with cold water and leave to soak for 20 minutes.
Ten minutes before the meat is ready, bring a large pan of salted water to the boil.
Drain the rice and add to the pan then cook for 5 minutes - it should be half-cooked and still have bite to it.
Drain the rice in a colander.
Preheat the oven to 160C/gas 3.
Put half of the hot meat in the bottom of a clean casserole pan.
Cover with half of the freshly boiled rice and sprinkle with half of the ground cardamom and mace spice mixture and half of the mint.
Top with the remaining meat and rice.
Scatter over the rest of the spice mix, mint leaves, and the sliced browned onions that you fried in step 3.
Dot the surface with butter and drizzle over the saffron and its soaking liquid.
Cover the biryani with wet greaseproof (waxed) paper and a well-fitting lid.
Bake for 40 minutes, until the rice is perfumed and perfectly cooked.
Gently fluff up the grains with a fork and serve straight from the pan.

Pork vindaloo

Ingredients

10-12 dried Kashmiri Chillies, (halve quantity if not Kashmiri)
1 head Garlic, cloves separated and peeled
1/4 tsp Cloves
1/4 tsp Turmeric
1 tsp Black peppercorns
1 tsp Cumin seeds
60ml Cider vinegar, or Goan palm vinegar
1kg boneless pork, from the leg, cut into 3cm cubes
60ml vegetable oil
2 red onions, finely chopped
4 medium Potatoes, cut into 3cm cubes

Method

Soak the dried chillies for 5 minutes in about 50ml warm water; enough to cover.
Drain the chillies, reserving any soaking liquid.
Cut the chillies open and discard any seeds.
Leave on one side.
Heat a griddle over a moderate heat and toast the garlic cloves, stirring all the time, for about a minute.
Using a mortar and pestle, finely pound the chillies and their soaking liquid with the garlic, cloves, turmeric, peppercorns, cumin and vinegar to make a coarse paste.
Rub this masala over the pork and set aside for 15 minutes.
Heat the oil in a sturdy casserole pan and fry the onions over a moderate heat until softened.
Tip in the meat along with any masala and add the potatoes.
Continue frying for 5-10 minutes.
Pour in enough water to barely cover the meat, put the lid on and simmer over a very gentle heat for about 30-40 minutes, until the masala has thickened and the meat is tender - stir the curry regularly to prevent it catching on the bottom of the pan.
Add a dash more water during cooking if you think the curry needs it.
Serve with fluffy boiled rice.
Vindaloo tastes even better if you make it the day before needed.

Lamb and rice casserole

Ingredients

450ml long grain rice, measured in a glass measuring jug
5.75 litres water, plus 3 tbsp
3 tbsp Salt
1 tsp saffron strands
2 tbsp Milk, warm
3 Onions, peeled
4 cloves Garlic, peeled
2 cm cube Ginger, peeled and coarsely chopped
4 tbsp blanched, slivered almonds
13 tbsp vegetable oil
3 tbsp sultanas
750g Lamb shoulder, cut into 2.5cm cubes
250ml natural Yogurt
5-6 Cloves
0.5 tsp Black peppercorns
0.5 tsp cardamom seeds
1 tsp Cumin seeds
1 tsp Coriander seeds
2.5 cm cinnamon stick
0.16 Nutmeg
25g unsalted Butter
0.25 tsp cayenne pepper
3 Eggs, hard-boiled, peeled and at room temperature

Method

Wash the rice in several changes of water.
Drain it and put it in a large bowl.
Add 2 litres water and 1 tbsp of the salt.
Mix and soak for 3 hours.
Put the saffron threads in a small, heavy (preferably cast-iron) frying pan set over a medium heat. Toss the threads about until the turn a few shades darker.
Put the warm milk in a small cup.
Crumble the saffron into the warm milk and soak for 3 hours.
Cut 2 of the onions in half, lengthwise, and then cut the halves into fine half-rings.
Set these aside.
Chop the remaining onion very coarsely.
Put this chopped onion, garlic, ginger, 2 tbsp of the almonds and 3 tbsp water into the container of an electric blender.
Blend until you have a paste.
Put 6 tbsp of the oil in a 25cm, preferably non-stick, frying pan and set over a medium-high heat. When hot, put in the onion half-rings.
Stir and fry them until they are brown and crisp.
Remove them with a slotted spoon and spread them out on a plate lined with kitchen paper.
Put the sultanas into the same oil.
Remove them as soon as they turn plump - which happens immediately.
Put the sultanas on another plate lined with kitchen paper.
Put the remaining 2 tbsp almonds into the oil.
Stir and fry them until they are golden.
Remove them with a slotted spoon and spread them out beside the sultanas.
Set aside for use as the garnish.
Now put the meat cubes, a few at a time, into the same hot oil and brown them on all sides.
As each batch gets done, put in a bowl.
Add the remaining 7 tbsp of the oil to the frying pan and turn the heat to medium.
When hot, put in the onion-garlic-ginger-almond paste from the blender.
Fry, stirring all the time, until the paste turns a medium-brown colour.
If it sticks slightly to the bottom of the pan, sprinkle in a little water and keep stirring.
Return the meat and any accumulated juices to the pan. Add the yogurt, 1 tbsp at a time, stirring well between each addition.
Now put in 1.25 tsp of the salt and 150ml water.
Mix and bring to a simmer.
Cover, turn heat to low and simmer for 30 minutes.
While the meat is cooking, put the cloves, peppercorns, cardamom seeds, cumin seeds, coriander seeds, cinnamon and nutmeg into the container of a spice-grinder or a clean coffee grinder. Grind finely.
When the meat has cooked for 30 minutes, add all the spices from the spice-grinder as well as the cayenne and mix well.
Cover again and continue to cook on low heat for 30 minutes.
Remove cover, raise heat to medium and cook, stirring all the time, until you have about 200ml thick sauce left at the bottom of the pan. Turn off the heat and spoon off as much grease as possible.
The meat should be pretty well cooked by now.
Spread out the meat and sauce in the bottom of a heavy casserole.
Cover and keep warm.
Pre-heat the oven to 150C/gas 2.
Bring 3.6 litres water to a rolling boil in a large pan.
Add 1.5 tbsp salt to it.
Drain the rice and rinse it off under running water.
Slowly, scatter the rice into the boiling water.
Bring to a boil again and boil rapidly for exactly 6 minutes.
Then drain the rice.
Work fast now.
Put the rice on top of the meat, piling it up in the shape of a hill.
Take a chopstick or the handle of a long spoon and make a 2.5cm wide hole going down like a well from the peak of the rice hill to its bottom.
Dribble the saffron milk in streaks along the sides of the hill.
Lay the pieces of butter on the sides of the hill and scatter 2 tbsp of the browned onions over it as well.
Cover first with aluminium foil, sealing the edges well, and then with a lid.
Bake in the oven for 1 hour.
Remove from the oven.
If left in a warm place, this rice will stay hot for 40 minutes.
Just before you get ready to serve, quarter the eggs, lengthwise.
Mix the contents of the rice pan gently.
Serve the biryani on a warmed platter, garnished with the eggs, remaining browned onions, sultanas and almonds.

Green chicken biryani

Ingredients

For the masala:
120g coriander leaves, and stems
3 sprigs fresh mint, leaves only
15 large leaves Basil
3 sprigs tarragon
1 large Onion, cut into large chunks
5 cloves Garlic
7g Ginger
2 green chillies, or to taste
1 tbsp ground coriander
1 black cardamom pod
8 small Cloves
1 small shaving cassia bark, or cinnamon stick
For the chicken:
3 tbsp vegetable oil
750g chicken joints, skinned
1 tbsp lemon juice
Butter, for greasing
3 sprigs Coriander
2 sprigs Mint
2 Basil
2 sprigs tarragon
For the pilau:
1 tbsp Ghee, or vegetable oil
1 small piece cinnamon stick
4 Cloves
1 Bay leaves
5 Black peppercorns
1 black cardamom pod
1 Onion, sliced
300g Basmati rice, rinsed well and soaked for 30 minutes

Method

For the masala:
Put all the masala ingredients into a food processor and blend to a fine paste.
For the chicken:
Heat the vegetable oil in a large non-stick saucepan.
Add the chicken and brown on all sides over a high heat, about 2 minutes.
Stir in the masala paste, 200ml of water and salt, to taste.
Bring to the boil, then cover and simmer over a low heat until the chicken is cooked through, about 25-35 minutes, depending on the size of the chicken joints.
Squeeze over the lemon juice, to taste, and make sure that the curry is well seasoned with salt and pepper as it will seem less so when mixed with the rice.
There should be plenty of green gravy, but it should not be watery; if it is, boil over and leave to steam for 3 minutes to dry some off.
For the pilau:
Heat the ghee or oil in another large non-stick saucepan.
Add the whole spices and onion and cook over a medium heat until well browned.
Drain the rice and add it to the pan.
Cook for 1-2 minutes, stirring often, before adding 550ml of water.
Season with salt, tasting the water to check it is enough.
Bring to a boil and then bring the heat down completely, cover and cook for 7-8 minutes.
Taste a grain - it should be just cooked, but not soft.
Take off the heat and leave to steam for 3 minutes with the lid on and then for another 3 minutes with it off.
Grease a large lidded baking dish with butter.
Spoon in half of the rice and top with the chicken.
Chop the coriander, mint, basil and tarragon together and add the fresh herbs and finally the remaining rice to the dish.
This can be kept for a few hours until cooking time or even covered and placed in the fridge overnight.
When ready to cook, preheat the oven to 200C/gas 6.
Dot a little more butter evenly over the surface of the rice, cover well with aluminum foil and then cover with the lid so that the steam stays within.
Place in the oven and heat through for 15 minutes if it is freshly prepared or up to 40 minutes if it is cold.
Serve hot.

Tandoori chicken with mint drizzle

Ingredients

150g plain low-fat Yogurt
2 cloves Garlic, crushed
1 tsp ground cumin
1 pinch Turmeric
2 drops red food colouring
4 Chicken breast
For the mint drizzle:
1 bunch Mint
1 small clove Garlic, roughly chopped
1 piece Cucumber, 5cm, peeled and cubed
150g plain low-fat Yogurt
1 squeeze lemon juice
1 pinch fine sea salt and freshly ground black pepper

Method

In a large shallow dish, stir together the yoghurt, garlic, cumin, chilli, turmeric, food colouring and some salt and pepper.
You can leave the colouring out if you prefer - though it does provide that authentic tandoor look.
Remove the skin from the chicken breasts, trim off any visible fat and deeply score each breast. Add the chicken to the marinade and set aside for 30-60 minutes, turning from time to time.
To make the drizzle, place the mint, garlic and cucumber in a mini-chopped or food processor and whiz until finely blended.
Add the yoghurt and whiz again, then season with lemon juice, salt and pepper.
Chill until ready to serve.
Preheat the oven to 200C/gas 6.
Place the chicken on a non-stick baking sheet and roast for 30 minutes until cooked right through.
Serve at once with the mint drizzle.

Green curry with chicken

Ingredients

450g chicken, cooked
600ml coconut milk, you will need to buy two tins
For the green curry paste:
8 green chillies, whole
1 stalk Lemon grass, 1 lemon grass stalk, sliced thinly and soaked for 30 minutes in 2 tablespoons lime juice
1 tsp kaffir lime peel, pared and thinly shredded
7 pieces galangal, Ginger
1 tsp coriander stalks, chopped
0.5 tsp Cumin, roasted, ground
0.5 tsp Coriander seeds, roasted, ground
3 cloves Garlic
5 Shallots, peeled, or normal shallots in not available
1 tsp shrimp paste
For the finished sauce:
4 tsp nam pla (Fish sauce)
1 tsp Palm sugar
3 tsp fresh green peppercorns
7 Lime leaves
0.5 mild red chilli, de-seeded and cut into hair-like shreds
25g Basil leaves

Method

The curry paste can be made well ahead of time and there's absolutely no work involved if you have a food processor or a liquidiser because all you do is simply pop all the curry paste ingredients in and whiz it to a paste (stopping once or twice to push the mixture back down from the sides on to the blades).
What you need to end up with is a coarse paste but don't worry if it doesn't look very green - that's because I have cut the chilli content; If you want yours to be green, then this is the answer! Your next task is to prepare all the rest of the ingredients.
To make the curry, first place the tins of coconut milk on a work surface, upside down.
Then open them and inside you will see the whole thing has separated into thick cream and thin watery milk.
Divide these by pouring the milk into one bowl and the cream into another.
Next place a wok, without any oil in it, over a very high heat and then as soon as it becomes really hot, add three-quarters of the coconut cream.
What you do now is literally fry it, stirring all the time so it doesn't catch.
What will happen is it will start to separate, the oil will begin to seep out and it will reduce.
Ignore the curdled look - this is normal.
You may also like to note that when the cream begins to separate you can actually hear it give off a crackling noise.
Next add the curry paste and three-quarters of the coconut milk, which should be added a little at a time, keeping the heat high and letting it reduce down slightly.
Stay with it and keep stirring to prevent it sticking.
Then add the fish sauce and palm sugar - stir these in and then add the chicken pieces and the peppercorns.
Stir again and simmer everything for about 4-5 minutes until the chicken is heated through. Then just before serving, place the lime leaves one on top of the other, roll them up tightly and slice them into very fine shreds. Then add them along with the red chilli and torn basil leaves. Serve with fragrant rice.

Paneer and creamy spinach curry

Ingredients

60mlml vegetable oil
1 tsp Cumin seeds
1 tsp chilli flakes
6 cloves Garlic, chopped
4 cm Ginger, peeled and chopped
750g baby spinach leaves
1/2 tsp Garam masala
120ml single cream
200g firm paneer, cut into 2cm cubes

Method

Heat the vegetable oil in a large pan set over a medium heat.
Toss in the cumin seeds and chilli flakes then swirl them around in the oil for about 30 seconds.
Turn down the heat to low, add the garlic and ginger, and continue to cook for another few seconds.
Tip the spinach into the pan, sprinkle in the garam masala, and stir to combine.
Cook, uncovered, over a medium heat for about 8-10 minutes, until the leaves have cooked down and become really soft.
Leave to cool.
Tip the leaves, along with any juices from the pan, into a food processor and blend until smooth (you could also finely chop the leaves).
Return the pureed spinach to the pan, reheat, then pour in the cream.
Just before serving, add the cubed paneer and warm through.

Goan fish curry

Ingredients

1 tsp Cumin seeds
1 tsp Coriander seeds
1 tsp ground cinnamon
4 large raw Prawns, peeled with the heads left on
4 small red mullet fillets
2 tbsp groundnut oil
1 bunch of fresh Coriander, including roots, finely chopped
1 thumb-sized piece of fresh Ginger, finely chopped
1 tsp shrimp paste
3 clove Garlic, finely chopped
1 fresh red chilli, finely chopped
1 fresh green chilli, finely chopped
200-300ml canned coconut milk
grated zest and juice and of 1 lime
oiled rice, flavoured with chopped coriander and lime juice, to serve

Method

Grind the cumin seeds, coriander seeds and cinnamon together in a pestle and mortar.
Rub the spice mixture into the prawns and red mullet and leave for half an hour in the refrigerator.
Heat the oil in a large frying pan or wok until hot.
Add in two-thirds of the chopped fresh coriander, ginger, shrimp paste, garlic and chilli.
Stir-fry for 2-3 minutes.
Gently add in the red mullet.
Add in the coconut milk and the lime zest and juice and bring gently to the boil.
Cook for a further 7-8 minutes, adding the prawns after 2-3 minutes.
Remove the curry from direct heat, mix in the remaining fresh coriander and serve at once with plain boiled rice flavoured with chopped coriander and lime juice.

Bombay Potatoes

Ingredients

450 grams - Whole new potatoes
2 - Green chillies (medium)
2 - Onion (large)
1 - Lemon (small)
50 grams- Fresh coriander leaves
4 tbsp - Olive Oil (or cooking oil)
2 tsp - Salt
1 pack Bhaji Man Bombay Potatoes Mix

Method

Scrub the potatoes in running water and cut them to 2cm cubes.
Finely chop the onions.
Finely chop the green chillies, leaving the seeds.
Coarsely chop the fresh coriander.
Juice a small lemon.
Instructions:
Boil the cubes of potatoes in water with the salt and half the Bhajiman Sachet 1 until tender, drain well and put aside.
Heat the oil in a non-stick pan or wok, add Bhajiman Sachet 2 when the whole chillies turn black.
Add the onions, green chillies, coriander and the remnant of Bhajiman Sachet 1 and Bhajiman Sachet 3.
Cook until the onions are soft and golden brown.
Fold in the potatoes and add a few drops of water.
Cook on a low heat for 10 mins, mixing well to ensure the even distribution of the spices.
Add extra salt if required and lemon juice to taste.

Onion Bhaji

Ingredients

4 - Onions (medium)
28ml/1 fl oz - Water
1 pack Bhaji Man Onion Bhaji Mix

Method

Cut onions in half and slice very, very thinly.
Put the Bhaji Man Onion Bhaji Mix into a bowl.
Add the onion slices to the bowl and blend thoroughly by hand.
Very gradually add up to 28.5ml/1fl oz of water to make a thick batter covering all the ingredients:
Add salt to taste.
Stir and cover bowl.
Leave to stand for 10 minutes to allow the spices and herbs to infuse.
Heat sufficient vegetable, corn or sunflower in a non-stick pan.
When oil is hot drop a tablespoonful of the mixture into the hot oil and spread thinly into a flat oblong or circular shape.
Fry both sides until golden brown.
Finally drain well and serve.

Spiced Dhal

Ingredients

400 grams - Tin of crushed tomatoes
4 - Green chillies (medium)
1 - Onion (large)
2 - Garlic cloves
4 tbsp - Olive Oil (or cooking oil)
2 tsp - Salt
Handful of Fresh Coriander coarsely chopped
1 pack Bhaji Man Spiced Dhal Curry Kit

Method

Wash the lentils thoroughly.
Wash whole green chillies, leave whole.
Crush the garlic
Slice the onion
Coarsely chop the fresh coriander
Put 350ml of water into a heavy pan, add Bhajiman Sachet 1, the whole green chillies, the sliced onions and the lentils – bring to the boil (covered) until the lentils are soft and the water has evaporated.
Mash the lentils with the back of a spoon and when nearly smooth add the salt and tomatoes and mix well.
If necessary, thin the mixture with some hot water.
Fry the garlic and Bhajiman Sachet 2 in a separate pan until the garlic is brown and then pour over the lentils and cover.
After 5 mins mix well and garnish with the coarsely chopped fresh coriander leaves.
Add extra salt if required.

Vegetable Pakora

Ingredients

500g raw Vegetabls
28ml/1 fl oz - Water
Sunflower Oil
1 pack Bhaji Man Vegetable Pakora Mix

Method

Prepare 500g/17.6oz of raw vegetables – we suggest a mixture of Cauliflower, Broccoli, Wild Mushrooms, Button Mushrooms, Parsnips, Courgettes, Sweet Potatoes and Aubergine.
Cut Cauliflower and Broccoli to bite-size florets, thinly slice the Aubergine, Courgettes, Sweet Potato and Parsnips, and leave Mushrooms whole.
Put the Bhaji Man Pakora easy mix into a bowl and add 142ml/5fl oz of Water and stir well to form a thick batter.
Add salt to taste.
Stir and cover bowl, Leave for 10 minutes to allow the spices and herbs to infuse and stir well again.
Heat sufficient vegetable, corn or sunflower oil in a non-stick pan.
When oil is hot, dip the prepared raw vegetables in the batter and then shallow fry until golden brown.
Finally, drain well and serve hot with the following dips:
Yogurt mixed with finely chopped fresh mint leaves (season with salt and pepper to taste), spiced up mango chutney and tomato sauce sprinkled with coarsely crushed pan roasted coriander and cumin seeds.

Lamb Curry

Ingredients

450g biced Boneless Lamb
2 tbsp Cooking Oil
1 finely chopped Medium Onion
1 small tin (227g) Chopped Tomatoes / 200g Fresh Tomatoes / 1 tbsp Tomato Puree
40g/ 2 heaped teaspoons of Spice Meat Masala Blend
1 cup Water
1 tbsp Chopped Coriander

Method

Add 1 tbsp of Oil to a pan and, on a medium/high heat, seal the Lamb.
Set aside.
Heat another 1 tbsp of Oil and sauté the Onions until brown.
Add the tomatoes and the Spice Meat Masala Blend.
Stir and cook for 2-3 minutes.
Add the Lamb, mix thoroughly, cover and cook for 20-minutes on a medium heat, stirring occasionally until the Lamb is cooked.
5 minutes before the end of cooking time add ½-1 cup of water if more sauce is required.
Garnish with Coriander and serve.

Salmon Tikka

Ingredients

225g Salmon cut into 2 inch cubes
1 tbsp Cooking Oil
1 tsp Tomato Puree
20g/1 heaped tspn of Fish Masala Blend
1 tbsp Chopped Coriander

Method

In a bowl mix together the Oil, Tomato Puree, Fish Masala Blend and Coriander.
Add the Salmon and coat thoroughly in the marinade.
Arrange on a baking tray lined with foil
Cook for about 12 - 15 minutes in the oven at gas mark 6 or 200°C.

Lamb Palak Saag

Ingredients

700/800g Lean Meat (cut into small cubes)
250g Fresh Leaf Spinach (washed and drained)
11/2 Medium Onions (225g)
10-12g Ginger
6 Medium Garlic Cloves
1/2 Finger Green Chillies (sliced in halves)
5 cherry tomatoes
1/2 Small Green Pepper
14 tbsp Veg/Olive Oil
1/4 tsp Turmeric
8 tsp (55g) Curry Paste
1/2 tsp Chilli Powder
5-6 Green Cardamoms
3 Bay Leaves
3 Cinnamon Sticks
Fresh Coriander

Method

Boiling the meat
Boil the meat gently in a pot of warm water (covered) with 1/2 tsp turmeric, cinnamon sticks and salt until tender.
Drain all excess water and leave to cool.
Chop the washed and drained spinach finely.
Heat 3 tbsp of oil on a frying pan on moderate heat.
Add 3 crushed garlic cloves with salt and slowly fry until golden.
Add 10g of Curry Paste, stir, and then add the spinach, stir, and leave to cook (covered) for 15-20 mins or until the texture is fairly dry (stirring occasionally).
5. When ready leave aside.
Cut 1 onion into 1/4's, cut 3 tomatoes into 1/2's, chop the green pepper, ginger, 2 garlic cloves, green chillies and little coriander.
Put the above in a small pan together with 4 tbsp oil, 1/2 tsp turmeric, salt and cup of warm water (around 200-250 ml) covered with lid.
Gently boil the vegetables until soft (approximately 15-20 mins) stirring occasionally.
When cooked place in a blender to make into puree
Heat 7 tbsp of oil in a medium sized pan.
Add 1 crushed garlic cloves, cardamoms and the bay leaves and slowly fry until the garlic is golden.
Add rest of the onions (finely sliced) with salt and cook to soften (stirring occasionally).
Add the rest of the Mr Huda's Universal Curry Paste, chilli powder and the rest of the chopped tomatoes cook for 2-3 mins (stirring continuously).
Add the ready blended puree and cook for further 3-mins (stirring occasionally, covered).
Add the boiled meat with a cup warm water (around 200-250 ml) and on full heat bring to boil and then cook for around 2-3 mins (covered and stirring occasionally).
Add the ready prepared spinach and bring to boil and cook for 2-3 mins (stirring occasionally).
Back to low heat, leave to simmer for 15-20 mins (stirring occasionally) or until the required moisture (add more water if you prefer more sauce or cook longer with lid semi opened for thicker sauce).
Once cooking is nearly over add the chopped coriander and leave the curry to settle for 10-15 mins before serving.

Tandoori King Prawns

Ingredients

370g raw tiger prawns (peeled)
6 tsp (40g) Tandoori Paste
3 tbsp Natural Yoghurt
Fresh Coriander

Method

Put the prawns in a bowl.
Add the required amount of Tandoori Paste and yoghurt.
Mix well in to the prawns (use disposable glove when mixing, as to prevent staining your hand).
Leave to marinate in the fridge.
Grilling:
Place on a grill pan (as to allow the moisture from the prawns to be kept separate)
Spread the prawns with any excess marinade (reserve a little for basting throughout the cooking time).
Preheat the grill to medium.
Grill the prawns for 5-10 minutes until cooked, turning and basting few times.
Spread the prawns with any excess marinade (reserve a little for basting throughout the cooking time).
Once cooked garnish with fresh salad, lemon wedges, coriander and serve with mint and tamarind yoghurt sauce.

Tandoori Lamb Chops

Ingredients

6 Lamb Cutlets (400-450g)
6 tsp (45g) Tandoori Paste
2 tbsp (25ml) Extra Virgin Olive Oil
31/2 tbsp Natural Yoghurt
Fresh Coriander

Method

Beat each chop on both sides.
Put the required amount of Tandoori Paste, oil, yoghurt and some coriander in a bowl and mix.
Put the chops in the bowl and mix well in to the chops (use disposable gloves when mixing, as to prevent staining your hand).
Leave to marinate.
Grilling:
Spread the chops on the grill pan with any excess marinade (reserve a little for basting throughout the cooking time).
Preheat the oven and then gently grill under moderate heat until the chops are cooked through, turning and basting few times.
Griddle or frying pan:
Put a drizzle of oil on the pan.
Spread the chops on the pan and cook on moderate heat until cooked through, turning and basting few times with the excess marinade.
Once cooked garnish with fresh salad, lemon wedges, coriander and serve with mint and tamarind yoghurt sauce.

Tandoori Potatoes

Ingredients

8 Medium New Potatoes (800-900g) skinned
6 tsp (45g) Tandoori Paste
2 tbsp (25ml) Extra Virgin Olive Oil
5 tbsp Natural Yoghurt
1 tsp Turmeric
Fresh Coriander

Method

Cut the potatoes into quarters.
Par boil the potatoes with the tumeric and salt and then drain.
When cooled, prick the potatoes (all sides) in several places with fork tines.
Mix the required amount of Tandoori Paste, oil, yoghurt, coriander and in a bowl.
Put the potatoes in the bowl and mix well in to the marinade (use disposable glove when mixing, as to prevent staining your hand).
Leave to marinate.
Spread the potatoes in the roasting tray with all the excess marinade and cover.
Preheat the oven and then roast the potatoes until cooked, turning once.

Kebab Steak

Ingredients

2 pieces of beef sirloin steaks (340g - or the steak of your choice)
2 tsp (15g) Kebab Paste

Method

Tenderise the steak.
Rub 1/2 tsp of the Kebab Paste, neat on both sides of each steak.
Leave to marinate for 1/2-1 hour.
Cook to your choice (fry or grill).

Mixed Vegetable Biran

Ingredients

500g Mixed Vegetables (fresh or frozen) cut to suitable size
2 Small Potatoes (cut into 1/2 inch cubes)
2 Medium Onions (finely chopped)
1/2 Small Red Pepper (finely chopped)
1 Tomato (finely chopped)
2 Bay Leaves cut in halves
2 Pinches Fenugreek Leaves
1 tsp Turmeric
1/2 tsp Chilli Powder
5 tsp (35g) Curry Paste
7 tbsp veg/olive oil
Fresh Coriander

Method

Par boil all the vegetables with salt and 1/2 tsp of turmeric.
Once this is done drain water and leave.
Heat 7 tbsp of oil (moderate heat) with the bay leaves in the pan.
Add the chopped onions, pepper and the tomato with some salt and cook to soften (stirring regularly).
Add the Curry Paste, chilli powder, fenugreek and rest of the turmeric and then cook for 1-2 mins (stirring regularly).
Add the vegetables stir and then leave to gently simmer (covered) and stirring occasionally for 20-30 mins or until the vegetables are fully cooked.
Once cooking is nearly over sprinkle some coriander, stir and leave covered.

Rogan Josh

Ingredients

10 Medium Tomatoes (cut in 1/2's)
1/2 Small Onion (finely sliced)
1 Medium Garlic Clove (crushed)
3 tbsp Olive/Veg Oil
2 tsp (14g) Curry Paste
Fresh Coriande

Method

Follow the full recipe for making the Chicken Bhuna dish ( just make the consistency of the sauce a little thicker).
Heat the oil in a frying pan.
Add the crushed garlic and gently fry until golden.
Add the sliced onion with some salt and gently soften.
Add Curry Paste, cook for few mins (stirring continually).
Add the tomatoes with a little chopped coriander, stir, and leave to gently simmer (covered and stirring occasionally) for 5-10 mins or until the tomatoes are just cooked (try not to over cook the tomatoes).
Once cooked place over the ready cooked chicken, meat or prawn dish and bring to a boil and then stop cooking.
Leave the curry to settle (covered) for 10-15 mins before serving.

Universal Pakora Mix

Ingredients

160g Self Raising Flour
4 tsp (25g) Paste for Onion Bajees & Pakoras
180-200 ml Water
Fresh Coriander

Method

Put flour in a bowl with a sprinkle of salt.
Add the Paste for Onion Bajees & Pakoras with a sprinkle of finely chopped coriander.
Mix thoroughly with a wisk and adding a little water at a time into a nice and fairly thick mix (do not make the mix too runny).
Place the items you wish to cook into the mix (little at a time).
Coat the item with the mix (not too heavy) and then gently drop into the preheated oil.
Turn it gently in the oil and cook until golden.

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