RECIPE FOR MALPUA - TEEJ RECIPES

Ingredients

Milk : 1 litre

Suji : 1 cup

Maida : 2 ½ cup

Ghee : for roasting

Water : 1 cup

Grated Jaggery : 2 cups

Curd : 1 tbsp

Lime : 1

Salt and soda : a pinch

Method of Preparation

1. Boil the milk for 15-20 minutes till it reaches half the total quantity.

2. Mix maida and suji with milk, curd, jaggery and a pinch of salt in a big pan.

3. Beat the mixture for 5-7 minutres so that the mixture becomes light.

4. Heat 2 tablespoons of ghee in a pan.

5. Pour the mixture over it.

6. Cover the mixture and keep it in a warm place for 6-7 hours.

7. Now the mixture would have become fluffy. Stir it well and add a little water or milk if it becomes thick.

8. Add a pinch of soda and lime juice to it. Blend well.

9. Heat ghee in a round vessel and put 1 tablespoon of the ready batter into the smoky ghee.

10. Fry it to golden brown.

11. Take it out in a wired mesh to drain excess ghee.

12. Similarly, fry all malpuas.

RECEIPE OF DAL BAATI - TEEJ RECIPES

Ingredients

Urad dal soaked in water with sodium bicarbonate : ¾ cups

Soaked rajma beans : 2 cups

Ginger-garlic paste : 1 tbsp

Chopped onions : 3-4

Chopped tomatoes : 2-3

Garam masala powder : 2 ½ tsp

Red chilli powder : 2 tsp

Chopped green chillies : 2-3

Coriander leaves : 10-12

Ghee : 4 tbsp

Cream : 2 ½ tbsp

Oil : ½ cup

Salt : according to taste

For dumplings

Ghee : 1 cup

Wheat flour : 5 cups

Curd : 2 ½ tbsp

Salt : according to taste

Method of preparation

1. Pressure cook rajma and urad dal.

2. Heat oil in a round vessel. Fry onions till it turns brown. Add ginger-garlic paste and fry.

3. Add rajma beans with all the masalas in the fried paste. Add some salt to it and blend it well. 4. Make a thick paste and pour over ghee and cream.

5. Prepare a dough with flour, ghee, curd, salt and little water.

6. Make out small soft balls from it and keep for one hour.

7. After that roast these balls till puffed. It should be golden outside and spongy inside.

8. Dip hot dumplings in dal and garnish the dal with coriander leaves and chillies. Serve hot.

Recipe for Ghevar - Teej recipes

Ghevar is the delightful delicacy linked with the monsoon festival of Teej. It is a round cake made made from plain ghee and flour.

Ingredients

Plain Flour : 3 cups

Solidified ghee : 1 cup

Water : ½ cup

Milk : ½ cup

Ice cubes : 3-4 pcs

Yellow food color : ¼ tsp

Ghee : 1 cup (for deep frying)

Kewra essence : 5-6 drops

Syrup

Sugar : 1 ½ cups

Water : 1 cup

Topping

Cardomum powder : 1 tsp

Chopped almonds : 1 tbsp

Pistachios : 1 tbsp

Milk with saffron : 1 tbsp

Method of Preparation

1. Add sugar to the boiled water to prepare a sugar syrup of 1 thread consistency.

2. Take solidified ghee in a large bowl and rub it with ice cubes till it turns white.

3. Add milk, flour and 1 cup water. Mix together to make a smooth batter.

4. Dissolve some color in the water with kewra essence and to the batter. Add more water if required.

5. Batter should be very smooth and thin.

6. Take an aluminum cylinder or a long cylindrical container with height 12 inches and diameter 5-6 inches.

7. Fill half the container with ghee and heat.

8. When ghee is hot, take 50ml glass full of batter and pur it slowly in the centre of the ghee.

9. Allow foam to settle. Similarly, pour one more glassful in hole formed in the centre.

10. When foam settles again, loosen ghevar with an iron skewer inserted in the hole.

11. Place ghevar on the wire mesh to drain excessive oil.

12. Pour hot sugar syrup in the flat bottomed container to fit in ghevar.

13. Put ghevar in it and drain excessive syrup.

14. Cool it for a while, cover with silver foil.

15. Splash a few drops of saffromn milk and sprinkle some pistachios and almonds with cardomum powder.

16. Ghevar is ready to serve.

SALAD OF VEGETABLES ON SPINACH

Ingredients:

1 big aborigine
salt
pepper
oil
2 turnip cabbage
300 g tomatoes
1 red paprika
1 yellow paprika
2 carrots
300 g fresh mushrooms
1 packet fresh cress
1 packet croutons (roasted small pieces of bread)
5 tablespoons orange juice
2 tablespoons vinegar
1 tablespoon capers
5 tablespoons walnut oil
500 g spinach

Direction:
Cook the sliced aborigine in salt water for 10 minutes, season with salt and pepper, add 2 tablespoons oil. Cut the other vegetables in small pieces. Arrange all the vegetables on the spinach. Make a salad sauce with
orange juice, vinegar, walnut oil, salt and pepper and spoon over the salad. Decorate with the capers.

SALAD WITH FETA - Continental Recipes

Ingredients:
500 g small potatoes
salt
200 g green beans
200 g zucchini
200 g carrots
300 g feta
2 onions
red wine vinegar
oil
sugar
1 bunch of dill
1 bunch of parsley
1 bunch of chives
pepper

How to make Salad with feta:

Cook the unpeeled potatoes until they are done, peel them and quarter them. Cook the beans (20 min), the quartered onions and sliced zucchinis (3 min). Cool the cooked vegetables in ice water. Stir vinegar with oil, fine chopped herbs, salt and pepper. Spoon the sauce over the vegetables and decorate with small pieces of feta.

MASALA EGGS RECIPE: STARTERS RECEIPE

INGREDIENTS:
6 hard-boiled eggs
3 1/2 tablespoons mayonnaise or cream according to your taste
3 tablespoons minced green onions
1 tablespoon minced seeded jalapeno chilis (or to taste)
1 1/2 teaspoons minced mango chutney or tomato sauce
1/2 teaspoon garam masala
METHOD:
Shell eggs, then cut in half lengthwise.
Transfer yolks to small bowl and mash with fork. Mix in mayonnaise. Stir in next 4 ingredients. Season with salt and pepper.
Spoon yolk mixture into whites. Top generously with chopped radishes.
Time 10 Minutes

CORN SNACK RECIPE-SNACKS RECEIPE

Ingredients:
1 cup sweet corn or corn niblets (preferably the petite sweet corn you get in supermarkets in the frozen food section)
salt (According to your taste)
sugar (According to your taste)
pepper (According to your taste)
1 teaspoon butter (optional)
1 teaspoon oil

Method:
Take a skillet with a deep bottom, heat it to about moderate temperature and add about one cup of corn (or according to your preference).
Keep heating on medium heat and keep stirring so that the corn browns evenly
Once corn turns brown, add the salt, pepper and sugar to it and stir on high heat for 30 seconds.
Serve hot in a bowl and enjoy

1 servings
Time: 5 minutes

LOBSTER IN SPICY SAUCE RECIPE - Chinese New Year Recipes

INGREDIENTS:

One 1-kg Lobster

1 piece Ginger (Shredded)

4 stalks Spring Onion (Shredded)

3 pieces Garlic (Sliced)

3 small Onions (Minced)

1/2 Tbsp Corn Starch

SEASONING:

3/4 glass Chicken Stock

1 tsp Salt

3 tsp Sugar

2 Tbsp Ketchup

1 tsp Chilli Oil

1 tsp Chinese Vinegar

1 Tbsp Chinese Wine ("Hua Tiao")

HOW TO COOK LOBSTER WITH SPICY SAUCE
Insert a chopstick from the tail of lobster into the body. (This ensures that the lobster does not curl up when cooked but instead, will lie straight.)
Wash the lobster thoroughly. Chop lobster into big pieces. Crack pincers lightly.
Mix the pieces of lobster evenly with corn starch in a container.
Pour enough cooking oil (corn oil / peanut oil) to parboil the lobster into a wok. Heat the oil until it is hot.
Slowly slide the lobster pieces into the hot oil to lightly cook it. Be careful not to overcook the lobster.
Remove the lobster pieces from the wok and drain excess oil from it.
Scoop the oil out of the wok, leaving only about 3 Tbsp of oil.
Heat the wok until the oil is hot. Saute the onion, ginger and garlic until fragrant. Slide in the lobster to stir fry.
Mix the seasoning together and gently pour the mixture into the wok.
Cover the wok with lid and simmer till gravy nearly dries up.
Sprinkle the spring onion over the dish and stir well.
Remove and serve.

FRIED WONTON RECIPE - Chinese New Year Recipes

INGREDIENTS:

125 g Minced Pork

60 g Diced Prawns

1 pkt Won Ton Skin

2 Tbsp Pineapple Cubes

1 Tbsp Minced Red Chilli (Deseeded)

1 Tbsp Minced Green Chilli (Deseeded)

1 Tbsp Minced Ginger

1 piece Garlic (Minced)

I:

2 tsp Light Soya Sauce

1 tsp White Pepper

1 tsp Sesame Oil

1 tsp Cornflour

II:

4 Tbsp Sweet and Sour Sauce

1 tsp Light Soya Sauce

1 tsp Sugar

1/4 glass Water

HOW TO MAKE FRIED WONTONS
Marinate the minced pork with I and the minced ginger. This will be the stuffing so mix well.
Marinate the diced prawns with 1/2 tsp of salt and 2 tsp of cornflour.
Fold the won ton skin with the diced prawns and minced pork into the shape of a gold ingot.
Pour oil into a wok and heat it till hot for deep-frying.
Deep-fry the won tons till golden in colour.
Remove them from the oil once they are done and place them on kitchen towels to absorb the extra oil.
Display them on a serving dish.
Heat up 1 Tbsp of oil and stir fry the minced garlic till fragrant.
Add in the green and red chilli and pineapple cubes.
Mix the II ingredients well and add it into the wok.
Bring the mixture to a boil.
Pour the gravy onto the dish when it is ready to be served.

DEEP FRIED CUTTLE FISH RECIPE - Chinese New Year Receipes

INGREDIENTS:

375 g Fresh Cuttlefish (approx. 3 pieces)

1 Egg

1/2 cup Breadcrumbs

100 g Shredded Lettuce

SEASONING:

1 tsp Salt

1 tsp White Pepper

1 Tbsp Cornflour

HOW TO PREPARE DEEP FRIED CUTTLE FISH
Wash and clean the cuttlefish. Keep only the round portions.
Cut each cuttlefish ring into 1 cm in width.
MArinate the rings with the Seasoning for 15 minutes. Coat them with beaten egg and then breadcrumbs.
Deep fry the rings with hot corn oil / peanut oil. Remove them when they turn golden brown in colour.
Display them on a serving dish atop the shredded lettuce. Serve.

WATER CHESTNUT CAKE RECIPE - Chinese New Year Recipes

INGREDIENTS:

140 g Water Chestnut Starch

190 g Sugar

250 g Skinned Water Chestnuts (chopped into small pieces)

3/4 cup water

1 1/2 cups Coconut Milk

1 cup Fresh Milk

HOW TO PREPARE WATER CHESTNUT CAKE
Mix the water chestnut starch well with water, filter the mixture through a screen.
Boil the coconut milk, fresh milk and sugar over medium heat. Add in the shredded water chestnut and bring the mixture to a boil again.
Stir in the chestnut starch mixture.
Lightly coat a cake tin with oil before pouring the above mixture into it. Steam the chestnut paste over high heat for about 30 mins until it is cooked and firm.
Cook the cake, cut it into slices and serve.
As an alternative, you may want to shallow-fry the slices with a light cornflour coating.

DRUNKEN CHICKEN RECIPES - Chinese New Year Recipes

INGREDIENTS:

1 kg Young Chicken (frozen chicken may not yield great results)

2 slices Ginger

230 g Chinese Wine

1/2 tsp Xanthoxylum Seeds

1 stalk Chinese Parsley

2 stalks Spring Onion

2 Tbsp Salt

1.5 kg Water

HOW TO COOK DRUNKEN CHICKEN
Wash and clean the chicken. Discard the intestines and the feet.
Bring the water to a boil. Add in ginger, spring onion and xanthoxylum seeds.
Poach Chicken in the boiling water for about 15 minutes. Turn off the fire and let it soak for another 5 minutes until cooked.
Remove chicken from the stock and let it cool. Strain oil from the stock and add in the salt. Add Chinese wine when the stock is cold.
Chop the cooked chicken into bite-size pieces and soak in the wine stock. Leave in the fridge for about 6 hours and the dish will then be ready.
Sprinkle some parsley on it before serving.
Serve slightly colder than room temperature.

ROCKY ROAD FUDGE RECIPE - Valentines Delicious Recipe

Ingredients
1-1/2 cups sugar
2 cups miniature marshmallows, divided
1 (5 ounce) can evaporated milk
1/4 cup margarine or butter
1 (12 ounce) package semisweet chocolate pieces
1 teaspoon vanilla extract
1 (10 to 12 ounce) can mixed nuts
How To Prepare ROCKY ROAD FUDGE
In 2-quart glass measure, microwave sugar, 1 cup marshmallows, evaporated milk, and margarine on High for 4-1/2 to 6 minutes until marshmallows are melted, stirring once during cooking. Stir; cook for another 1-1/2 minutes.
Stir in chocolate and vanilla until smooth. Fold in nuts and remaining marshmallows.
Spread in foil-lined 8x8-inch baking pan.
Refrigerate until firm. Cut into 24 pieces.
This is a microwave recipe.

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BLACK AND WHITE CHOCLATE FONDUE RECIEPE - Valentines Special Recipes

Ingredients
1 cup (250 mL) whipping cream
10 oz (280 g). semisweet chocolate, chopped
2 tbsp (30 mL) Grand Marnier, Kahlua or other liqueur
2 oz (56 g). white chocolate, chopped
things to dip: fresh strawberries, sliced bananas, orange segments, cubed pound or sponge cake, biscotti, cookies
How to Prepare:

Pour the whipping cream into a small saucepan and place over medium heat.
Bring cream just to a simmer, then remove from heat. Add the semisweet chocolate and stir until chocolate is melted and smooth. Stir in the liqueur.
Transfer mixture to a small ceramic fondue pot over a tea light candle.
Sprinkle the chopped white chocolate over the dark chocolate mixture, let stand for a minute or two to allow it to melt, then gently run a spoon through two or three times, just until marbled.
Serve with an assortment of fresh fruit and chunks of cake for dipping.
Servings: Makes about 4 servings

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BROWNIE PIE RECIPE - Valentines free Recipes

Ingredients
1 (20 ounce) package chocolate brownie mix with pecans
1 (3.9 ounce) package instant chocolate pudding mix
1 cup milk
1 (8 ounce) container frozen whipped topping, thawed
1/4 cup shaved semisweet chocolate, for garnish (optional)
How to Prepare Brownie Pie:
Make brownies in a 9x13 inch pan according to package directions. Bake and cool.
In a small bowl, combine pudding mix and milk. Whisk until smooth. Allow to set up 5 minutes, then spread over cooled brownies. Spread whipped topping over pudding layer. Garnish with shaved chocolate and crushed chocolate wafers immediately before serving. Store leftovers in refrigerator.

Preparation Time: 20 min.

Cooking Time: 25 min.

Ready In: 1 hour 15 min.

Servings: 12

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CHOCLATE CANDY HEARTS RECIPE - Valentines Day Recipes

INGREDIENTS
Plastic heart-shaped candy mold
Red, white and cocoa colored candy melts
Sandwich bags (zipper, not pleated)
Scissors
Spoon
Wax paper
Plate
Wooden skewer or clean craft paint brush
RECIPE FOR VALENTINES DAY CHOCLATE CANDY HEARTS
Put a handful of candy melts into an open zipper sandwich bag.
Microwave candy in bag for 30-40 seconds or until melted.
Cut one corner of the bag with scissors to squeeze melted candy through.Caution: Bag may be hot, so use paper towel or a pot holder to handle it.
Gently squeeze chocolate out of bag and into the molds.
Tap the side of the mold tray to knock out any air bubbles and flatten chocolate.
Place in refrigerator until set.
Pop out of molds and serve.
DECORATION
Polka dots - Use the flat end of a wooden skewer or a clean craft paint brush to dip into melted chocolate. Dot onto molds, then refrigerate. Remove mold from refrigerator when solid, then add contrasting color according to directions above.
Drizzles - Use a spoon to drizzle melted chocolate across the molds by sweeping a spoon back and forth and allowing chocolate to fall in streams. Refrigerate until solid. Add contrasting color according to directions above.
3D Drizzles - Use the spoon method above, however this time drizzle the chocolate over solid candy that you have already made and let set, rather than drizzling into the molds.
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TIL PITHA RECIPE - Bihu Recipes

Ingredients :
Bora rice (glutinous rice) - 2 cups
Black sesame seeds - 80gms
Jaggery - 100 gms
How to Prepare til Pitha
Clean and soak the rice overnight . Strain the rice. Cover with a cloth and leave it in the strainer for 2 hours and grind. Do not over grind.
Lightly roast the sesame seeds, pound it slightly and remove its outer shell. Mash the jaggery. Pour sesame seeds into the jaggery and mix them well.
Heat a pan in medium flame and take a ladle of rice batter place it in the middle of the pan and spread to a size of small puri with the back of your fisted hand. While it is being roasted, place the stuffing of jaggery and sesame mix in the centre. When the rice batter become firm, cover the stuffing by folding it on both sides. Turn over. Lightly heat and remove from fire. Make sure the jaggery does not melt and flow out. The pitha is not allowed to turn brown; it should remain white. It can be stored in a covered container for about a week.

SAUSAGE ROLL RECIPE - Snacks Recipes

Ingredients :

Serves 6
For the Pastry
Plain Flour - 225gm
Salt - to taste
Butter - 75gm
Vegetable oil - 75gm
Lemon juice - 2tsp
For the Filling
Parsley - 2tbs
Spring Onion - 1 small bunch
Pork sausage - 450gm
Beaten egg - 1
Method :
Sift flour and salt in a large bowl. Mix butter and 1tbs of oil. Add a quarter of the oil mixture to the flour and rub until it resembles fine bread crumbs. Dissolve lemon juice in cold water. Add it to the flour and make a dough out of it. Knead until the dough is smooth and free from any cracks.
Roll the dough to an oblong (30cm x 10cm) size. Rub a second quarter of the blended oil-butter mixture over the top of the pastry. Fold the pastry like a roll. Seal edges with the rolling pin and then give the pastry a half turn.
Roll out the above pastry again into an oblong shape; repeat the same procedure as above. Seal the edges, wrap and chill for 15 minutes. Then, repeat the rolling and folding once more and put it to chill for 30 minutes.
Mix chopped parsley and spring onions well with the sausage meat. Make 2 rolls.
Roll out the pastry on a floured surface into 2 oblongs. Place the sausage meat rolls on top of the pastry. Lightly brush the edges of the pastry with water; pinch edges firmly together.Then with a round-bladed knife, knock edges firmly together, sealing well.
Cut into 11/2inch pieces with a sharp knife. Place a lightly greased baking sheet. Mark the sausage rolls across the top with a knife and brush with a beaten egg. Leave to cool in the fridge for 20 minutes.
Preheat the oven (4000 F/ 2000 C) and cook the rolls in the oven for 15-20 minutes or until they turn golden brown

FISH FINGERS RECIPE - Easy Breakfast Recipes

Serves Four

1. Ingredients :
Thick fish fillet cut into fingers - 1/2kg
Breadcrumbs - 11/2cup
Groundnut oil - for fry

2. For the marinade
Juice of 2 limes
Salt - 1tsp
Ginger juice - 1tbs
Onion juice - 1tbs
Chilli powder - 1tsp
3. Seasonings for flour
Flour - 1cup
Salt - 1/2tsp
Pepper powder - 1tsp
4. For the Batter
Eggs - 2
Flour - 3tbs
Pepper - 1/2tsp
Chilli powder - 1/4tsp
Salt - a pinch
Method :
Wash and pat dry the fish fingers. Mix 2nd ingredients together. Marinate the fish pieces in it for half an hour. Remove fish and roll them in the seasoned flour.
For the batter : Beat the eggs. Add the rest of the 4th ingredients and mix well. It should be a semi thick batter. Roll the fish fingers in the batter and then in the breadcrumbs.
Heat the oil in a pan and deep fry the fingers. Serve hot with ketchup.

CARROT VADA RECIPE - Easy Breakfast Recipes

Ingredients :
Besan flour - 250gm
Carrot - 2nos
Onion - 1
Green chilli - 4nos
Ginger - a small piece
Turmeric powder - 1tsp
Garam masala powder - 1/4tsp
Salt - to taste
Water
Oil to fry
Method :
Grate the carrot. Finely chop the onion, ginger and green chillies.
Make a thick batter with besan flour and water. Mix all the ingredients in it. Heat oil in a pan. Put a spoon full of the paste in it and fry till golden brown.

CABBAGE VADA RECIPE - Easy Breakfast Recipes

Ingredients :
Chopped Cabbage - 2cups
Chopped small onion - 1/2cup
Besan flour - 11/2cup
Curry leaves - 2sprigs
Chopped coriander leaves - 2sprigs
Crushed ginger - 1 big piece
Finely chopped green chilli - 10nos
Salt - to taste
Water - enough to mix the batter
Coconut oil - 150ml
Method :
Mix the cabbage, onion, curry leaves, coriander leaves, ginger and green chilly. Sieve the besan flour. Mix it with the cabbage mixture. Add salt and sufficient water and make a thick batter.
Heat oil in a pan. Shape the batter into flat round balls with a small hole in the middle and deep fry.

BREADFRUIT BAJEE / BREADFRUIT BHAJEE RECIPE - Snacks Recipes / Starters

Ingredients :
Breadfruit (small) - 1
Refined flour (maida) - 1cup
Coconut oil - 200gm
Chopped small onion - 50gm
Chopped green Chilly - 6nos
Chopped ginger - a small piece
Chopped curry leaves - 4sprigs
Salt - to taste
Turmeric powder - a pinch
Asafetida powder - 1/4tsp
Method :
Remove the skin of the breadfruit and cut it lengthwise into thin slices. Make a batter with the flour, salt, turmeric, asafoetida powder and enough water. Add chopped onion, chilly, ginger and curry leaves in it. Mix it well.
Heat oil in a pan. Fry the breadfruit pieces in the oil, after dipping it in the batter. Serve hot.

SWEET AND SALTY BISCUITS RECIPE - Biscuits Recipes

INGREDIENTS
Refined flour - 1/2kg

Fine Rice flour - 1dsp

Soda powder - 1/2tsp

Baking powder - 1/4tsp

Salt - to taste

Ground nutmeg, cardamom, cinnamon & clove - 1/4tsp each
Ghee - 125gm

Dalda - 125gm
Sugar - 2dsp
Egg yolk - 2nos

Cumin seeds - 1/2tsp
Milk - 4dsp

Coarsely ground pepper - 1/2tsp
HOW TO PREPARE SWEET AND SALTY BISCUITS:
Mix the ingredients from 1 to 5 without using much pressure. Mix well by adding the milk and knead to make a soft but not sticky dough. After that add the pepper powder and mix well. Make small balls from the dough and roll each portion into thick rounds. Cut the rounds into desired shapes and bake in a pre-heated oven.

COCONUT LADOOS RECIPE - Bihu Recipes

Ingredients:
• 3 cups Dry Coconut (shredded)
• 1 cup Milk
• 2 cups Sugar
How to make Coconut Laddoo:
• Boil the milk in a pan.
• When it starts boiling, add 2 cups shredded coconut and mix well.
• When the milk gets absorbed in coconut, add the sugar.
• Stir continuously on medium flame until the mixture starts leaving the sides of the pan.
• Remove and make small balls.
• Take the remaining coconut on a plate.
• Roll the balls in shredded coconut to make laddus.
• Coconut Laddoos are ready to serve.

FISH PITIKA RECIPE - Bihu Reciepes

Ingredients:
• 500 gms Rohu fish
• 2 tsp Mustard paste
• 6-8 Pods of garlic
• 2 tsp Lemon juice
• 2 Chopped green chillies
• 2 tbsp Mustard oil
• 1 Banana Leaf ( washed and lightly brushed with oil)
How to make Fish Pitika:
•Remove the peel of garlic and crush.
•Wrap the fish in banana leaf and keep it in water for steaming until cooked. Put off the flame.
•Remove the skin and bones.
•Mash the fish and add salt. Mix well and Keep it aside.
•Heat oil in a pan. Add garlic and mustard paste to it.
•Fry on a low flame for about one minute.
•Mix this with the mashed fish.
•Also add chopped green chillies and lemon juice. Mix properly.
•Fish Pitika is ready to serve.

FISH FRY RECIPE - Bihu Receipes

Ingredients:
• 800 gms White-Fleshed Fish

• 1/2 tsp Ground Turmeric

• 1/2 tsp Salt

• 2/3 Mustard Oil

• 1 tbsp Grounded Coriander Seeds

• 1 tsp Grounded Cumin Seeds

• 1 1/2 tsp Ginger (finely grated)

• 1/2 tsp Red Chili Powder

• 1/2 tsp Salt

• 1/4 tsp Kalonji

• 4 Dried Whole Red Chillies

• 2 Bay Leaves

• 1 large Onion (peeled and chopped)

• 3 Whole Green Chillies
How to make Fish Fry:
•Cut the fillets in about 4cm size.
•Rub the fish with turmeric and salt and set aside for 10-15 minutes.
•Heat the oil in a non-stick frying pan over a medium flame.
•Put in the fish pieces and brown lightly on all sides.
•Gently lift the fish out of the oil and put it on a plate. Turn off the heat.
•Combine the ground coriander seeds, the cumin, ginger, 1 tsp turmeric,chilli powder (cayenne pepper) and 1/2 tsp of salt in a small bowl.
•Add 3 tbsp of water and mix.
•Left only 5/6 tbsp of oil in the frying pan and heat it over a medium flame.
•Now add kalonji and after a few seconds later, put in the red chillies.
•As soon as they darken a bit, put in the bay leaves.
•When the bay leaves start to darken, put in the onion, stir and fry the onion at low heat.
•Add the spice paste. Stir and fry it for about 1 minute.
•Now put in the fish in a single layer in a pan with 1 cup of water.
•Lay the green chillies over the fish.
•Simmer over a medium heat for 2 minutes.
•Spoon the sauce over the fish pieces, cover it and cook the fish for 10-15 minutes.
•Serve.

BENGANA KHAR RECIPE - Bihu Recipes

Ingredients:
• 2 Small eggplants
• 3 Garlic cloves
• Little amount of Khar
• Rohu machor petu
• 1 Chopped onion
• Oil
• Salt to taste
How to make Bengena Khar:
•Cut the brinjal into small pieces.
•Clean the rohu fish (machor) petu and wash thoroughly.
•Heat some oil in a pan and add the garlic and chopped onions and fry for several minutes and then add the petu.
•Add salt to taste.
•After few minutes add the brinjals (chopped) and then cook for few minutes and then finally add the khar and allow it to cook for few minutes.
•Serve hot with rice.

MEETHA CHAWAL / SWEET RICE RECEIPE - Vasant Panchami Recipes

Ingredients
Basmati rice 500 gm

Almonds 20 pieces

Pista 20 gm
Kaju 20 gm
Kismis 20 gm

Khoya 250 gm
Lavang 10 pieces

Elaichi 10 pieces
Saffron ¼ teaspoon

Kewra 400 gm

Sugar 100 gm
Ghee 100 gm
Water 7 glasses
How to cook Meetha Chawal

Soak the rice, badam and kaju. Put the saffron in the 7 glasses of water and boil. Put the soaked rice in the boiling water and also some lavang and elaichi pieces. When the rice is done sieve it to drain excess water.
In a heavy bottomed pan put some ghee and add some more elaichi and lavang and fry for 2 minutes. In a pressure cooker put half of the cooked rice and then half of the sugar and then the remaining rice.
Cook over a low flame. Add the remaining ghee to the rice, occasionally stirring it. Cook for 25 minutes.
Now add all the dry fruits and the mixture should be well steamed. Add 3 teaspoons of kewra and cover the vessel.
After the water has dried up add the khoya and cook for 15 minutes and take the vessel off the fire and put a silver foil over it. Totally it would take around 45 minutes to 1 hour for this preparation.

PODA PITHA RECIEPE : East Indian Recipes

Ingredients
500 gm: Black gram dal(Urad Dal)
500 gm: Rice
1 medium size: Coconut (whole)
500 gm: Guda (jaggery) / sugar
2 teaspoonful: Salt
2 inches (15gms): Ginger
1 tsp: Black pepper powder
2 tsp: Ghee
HOW TO MAKE PODA PITHA / PODA PEETHA / PORA PITHE
Soak black gram dal and rice for about six hours. Wash the dal and rice cleanly and grind it. The paste should be fine and thick. Add salt and mix well. Keep paste aside for 2/3 hours.
Grate the coconut.
Cut ginger into very small cub sizes.
Then mix coconut, jaggery/sugar, ginger and black pepper powder and mix well
Pre-heat oven for 10 minutes and grease it with ghee.
Pour the paste into the tray and keep it in the oven. Keep the oven very hot for 30 minutes. Then keep it moderately hot for 30 minutes. It should be checked with a needle and when its colour is golden brown the Poda Pitha is ready to eat.
Then remove the whole Poda Pitha (baked cake) from the oven and allow it to cool down.
Cut it into small pieces and serve it with any chutney preferably with coconut chutney.

BIHARI LITTI RECIPE - Vegetarian Recipes

Ingredients
For Atta (flour) dough:
1½ cup: Whole wheat atta (Littis are more crunchy if made with maida)
¾ to 1 cup: Regular or fat-free yogurt (dahi)
(Make dough from atta using yogurt and NOT water. The dough should be soft and fully kneaded. Keep aside covered.)
For Filling:
1 cup: Sattu (a special gram flour)
4 cloves: Garlic, finely chopped
1 inch: Ginger, finely chopped
2 or more: Green chilies, finely chopped
½ cup: Fresh dhaniya (cilantro) leaves, finely chopped
½ tsp: Mangrella (nigella or onion seed)
2 tbsp: Mustard
1 tsp: Ajwain (thyme)
1 tbsp: Lemon juice
1 or 2 tbsp: Mircha achar masala (fillings from the red chili pickle) Salt to taste
Method
Mix all the filling ingredients with sattu together nicely. Add ¼ to ½ cup water to make the stuffing moist and easy to fill.
Now make 8 balls from the atta (flour) dough. Dust each ball with dry atta and make a patty roughly 2.5" to 3" diameter in size with hand. You don't need a belan (rolling pin) for this.
Stuff 2 to 3 tsp sattu filling in the center of the patty and close it from all sides.
When all the littis are stuffed, pre-heat the oven to 375 F and put all the litties on a foil and bake till one side is brown or black spots come on the litti surface. Then turn over the litti and bake for few more minutes until that side is brown as well.
Take out and dip in pure ghee or butter and serve with achar or dhaniya (cilantro) chutney and/or baigan ka bhurta (mashed and prepared egg-plant).

SONDESH RECIPE - Bengali Sweets Recipes

Please ypur family and loved ones with the sweet and delicious Bengali sweet dish, Sondesh. Sondesh is traditional bengali sweet dish prepared with khoya and cottage cheese. Feel the sweetness of Bengal in your own kitchen today and remember, prepare it with love. It will be more tasty.

Making time: 20 minutes (excluding chilling and hanging time)

Makes: 7-8 pieces (depending on size of mould)

Shelflife: 3 days refrigerated

Ingredients
150 gm: Paneer
½ cup: Khoya, grated
6 tbsp: Sugar/gur
6-8: Almonds, shredded thin lengthwise
4-6: Chhoti elaichi, crushed a little
6-7 strands: Kesar
How to prepare Sondesh
Blend the paneer, khoya and sugar/gur together till smooth. You can do this in a blender or use the back of a katori to mash them together.
Mix in the elaichi and set in a layer about ½" thick.
Refrigerate till set and cut into squares or diamonds and serve.

KHURMA RECIPE - Central Indian Dessert Receipes

Ingredients
1 cup: White flour or maida
2 cups: Whole wheat flour or atta
4 tbsp: Ghee
2 cups: Sugar
A pinch of salt
Method
Make a stiff dough of the flours, ghee and salt.
Roll 1½ inch thick. Cut squares.
Deep fry till golden. Drain.
In a saucepan boil sugar and water till you have a thick two-strand chasni. Keep it warm on the stove.
Dip in the squares in the chasni and drain quickly.

LAVANG LATA RECIPE - Central Indian Dessert Receipes

Ingredients
2 cups: White flour
1 cup: Sugar
4 tbsp: Ghee
2 cups: Water
Nutmeg powder
Elaichi powder
Cloves
Dry coconut, grated
Almonds or cashews or pistas, chopped
Raisins
Oil for frying
Method
In a saucepan, boil sugar with water till you have a two-string sugar syrup. Keep warm on the stove.
Make a hard dough with ghee and water. Roll the dough in circles.
Fold the three edges in to make a pocket and fill with a random mix of coconut, raisins and nuts and tiny pinches of nutmeg and elaichi.
Close the fourth flap and anchor with a clove.
Deep fry in oil on low flame.
Dip in chasni. And drain

KUSLI RECIPE - Central Indian Recipe

Kusli is a special preparation of the people of Madhya Pradesh and Chattisgarh. It is prepared with maida (white flour), ghee and sooji (semolina). It is too yummy. This sweet dish is fast and easy to cook. Try to prepare it yourself and you will love the taste. The ingredients and method of preparation is given below.
Ingredients for Kusli
For the Covering
Maida (white flour): 1 cup
Ghee: 2 tbsp
For the Stuffing
Sooji (semolina): ½ large cup
Powdered sugar: 1 large cup
Badam (almonds, ground): ½ large cup
Khismish (raisins): ½ large cup
Dried coconut, grated: 3 tbsp
Elaichi powder: ½ tsp
Ghee: 3-4 tbsp
Method for preparing Kusli
First make a stiffish dough with flour, ghee and water. Roll out it into smaller circles. Keep it aside.
Fry sooji in ghee and add raisins, elaichi powder and badam to it. Let it cool.
Next, take a small quantity of the stuffing, approximately three tea spoon, in the centre of each circles. Fold it in half and edge it with fork.
Fry it deep at average flame and heat it till it turns pink and not red.
Serve this sweet dish hot.

MACHHER JHOL RECIPE - Fish Receipes

Ingredients
500 gm: Fish (of your choice), cut into 2 ½ cm/1" thick slices, diagonally
1 tsp: Turmeric
½ tsp: Salt or to taste
Grind Together
1 ½ cup: Onion, roughly chopped
1 tsp: Garlic, chopped
2 tsp: Ginger, chopped
2-3: Dried red pepper
½ tsp: Turmeric
1 tsp: Salt or to taste
To Proceed
½ cup: Mustard oil
1 tsp: Onion seeds
¼ tsp: Cinnamon, broken in small pieces
Coriander leaves for garnish
4 pcs: Cloves
4 pcs: Green cardamoms
1-2: Bay leaf
2-3: Green chillies, slit lengthwise
3 cup: Water
Method
Wash the fish and apply the ½ tsp salt and 1 tsp turmeric over all the pieces.
Heat the oil in a heavy based saucepan, and fry fish slices in it, first on one side, then the other, over high heat, till a golden colour.
Lift the fish out of the oil, and keep aside.
In the same oil, add the onion seeds, cinnamon, cloves, cardamom and bay leaf, stir fry 2-3 times, and add the ground paste.
Sauté till fat separates then add the green chillies and stir fry a few times. Add the water and bring to a boil and then simmer for about 15 minutes, uncovered.
Add the fish just before serving, bring to a boil (by which time the fish should be cooked through, otherwise simmer till done).
Serve hot garnished with the coriander leaves.

CHETTINAD CHICKEN RECIPE - Chicken Recipes

Ingredients
1 kg: Chicken
1 1/2 cup: Onion
1 cup: Tomato
20 cloves: Garlic
1 big piece: Ginger
2 tsp: Pepper
2 tsp: Cumin seeds
2 tsp: Fennel (Jeera)
¼ cup: Coriander Powder
½ small cup: Chilli Powder
Cloves (lavangam) as required
Tamarind as required
Salt to taste
5 tsp: Oil
HOW TO COOK CHETTINAD CHICKEN

Wash the chicken and cut to pieces.
Mince garlic and ginger.
Powder pepper, cumin seeds and fennel together.
Fry the powders lightly and keep aside.
Season cloves in oil in a frying pan, add onion and tomato.
Sauté well adding minced garlic and ginger.
Add chicken with little turmeric powder and cook for 10 minutes.
Add chilli /coriander powders, salt and mix well.
Pour 4 cups of water and boil.
When chicken is half boiled, add the half fried pepper, cumin seed and fennel powder and mix well.
When the gravy thickens to a paste, remove from fire.
Serve hot.

CHICKEN CURRY RECIPE - Chicken Receipes

Ingredients

1 full: Chicken (skinned and jointed)

1 1/4 cup : Tomatoes (skinned, deseeded and chopped)

3/4 cup: Onions (ground)

½ tsp: Kashmiri mirch

1 ½ tsp: Roasted, ground fennel seeds

1 tsp: Ginger powder

2-3: Cloves

2-3: Cardamoms (large)

2 tsp: Oil/ butter

350 ml: Water/ stock
HOW TO COOK CHICKEN CURRY

1. Fry the chicken in hot oil for 5 minutes to seal. Remove from pan.
2. In the same oil, sauté onions until golden brown in color. Add chilli powder, fennel seeds and ginger powder. Stir well and season with salt.
3. Add tomatoes to the pan. Stir in cloves and cardamoms. Cook for 5 minutes before adding water/ stock. Bring to a boil.
4. Return chicken to the pan and simmer over a gentle flame until tender. Strain the juices and serve with the chicken.

TANDOORI CHICKEN RECEIPE ; Chicken Recipes

Mughlai cuisine is famous worldwide for their richness in terms of flavors, aroma, and color. Tandoori Chicken is one of the most delicious dish from Mughlai cuisine. The best feature of Tandoori Chicken is it is easy to prepare and it is not as oily as other chicken dishes. Enjoy the real Tandoori chicken with us
Ingredients

8 no: Large Chicken pieces

1 1/4 cup: Yogurt

2 tbs: Lime Juice

½ quantity: Chopped Onion

3-4: Dried Red Chillies

2 tsp: Coriander Seeds

2 cloves: Crushed Garlic

1" piece: Grated Ginger

1-2: Clove

2 tsp: Garam Masala

2 tsp: Chilli powder

Salt to taste
HOW TO COOK TANDOORI CHICKEN

1. Make slits in the flesh of the chicken pieces and rub lime juice and salt over them. Keep aside for half an hour.
2. Grind dried chillies, coriander seeds, ginger, garlic and clove together.
3. Mix the paste with garam masala and chilli powder. Heat a pan and sauté the masala. Add onions and fry. Pour yogurt and stir well. Remove the pan from fire.
4. Arrange chicken pieces in a dish and pour over the yogurt mixture. Refrigerate the marinade overnight or at least for 4-6 hours.
5. Arrange the chicken on a broiler tray cook it in a pre-heated oven for 20-30 minutes or brush oil over the chicken pieces and cook in a gas stove turning over till both sides are done.
6. Keep pouring oil and masala over the chicken pieces in between.

MURG MUSSALLAM RECIPE: Chicken Recipes

Ingredients

1kg: Chicken (whole)

25 gm: Papaya (raw)

4 medium sized: Onions

2 inch long piece: Ginger

4 cloves: Garlic

Salt to taste

Masala 'A'

50 gm: Desiccated Coconut

20 gm. Chironji

8 gm: Cardamom (green)

8-10: Cloves

5 gm: Black Pepper

5 gm: Poppy seeds

5 gm: Cinnamon

Masala 'B'

250 gm: Curd

250 gm: Ghee

4 Eggs

30 gm: Almonds

20 gm: Cumin seeds

20 gm: Coriander seeds

5 gm: Chilli powder 2-3:

Silver leaves (clean and wash)

A pinch: Saffron

A pinch: Saffron colour (edible)

1 tsp: Kewra jal

HOW TO COOK MURG MUSSALLAM:

1. Clean and wash chicken. Take care to wash the inside well.
2. Prick all over with the fork. Grind the raw papaya to a paste. Apply it with salt on the chicken rubbing it in well. Marinate for 2 hours. (If a broiler chicken is being used then there is no need to marinate in the papaya paste).
3. Meanwhile, finely slice the onions and fry in ghee till golden brown. Remove and grind half the onions to a paste and keep aside.
4. Also grind garlic and ginger to a paste. Lightly roast ingredients of Masala A and B separately on a griddle and grind to a paste.
5. For the stuffing, hard boil 4 eggs, chop and keep aside.
6. Blanch and peel the almonds and cut into the slivers. Keep aside.
7. Now, remove the papaya paste off the chicken completely. Dissolve the saffron colour in kewra jal and apply on the chicken rubbing inside also.
8. In a bowl, mix masala A and B in the curd and blend well. Then add the coloured chicken to this mix, rub well and marinate for 25 minutes.
9. Then mix half of the fried onions in chopped boiled eggs and stuff inside the body cavity of the chicken. Truss the chicken by bringing the wings and legs close to the body and tie with a thread.
10. Put a lagan or patili on fire and pour ghee which was used for frying the onions and the chicken along with the marinade.
11. Simmer for 30 minutes or till the chicken is done and the ghee appears on the sides. When done, place on a platter and remove the thread.
12. Place the silver leaves on the chicken and garnish with almond slivers.
13. Serve hot with the warqui paratha or sheermal.

BUTTER CHICKEN RECIPE - Chicken Recipes

INGREDIENTS

700gm: Raw Chicken

Marinade

½ kg: Curd

1 tsp: Ginger garlic paste

1 tsp: Red chilli powder

Salt to taste

Gravy

100 gm: White butter

½ kg: Tomato (pureed)

½ tsp: Black cumin seeds

½ tsp: Sugar

1 tsp: Red chilli powder

Salt to taste

To Prepare Chicken

100 gm: Fresh cream

75 gm: White butter

4-5: Sliced green chillies

½ tsp: Crushed fenugreek leaves

How To make/cook Butter Chicken:

1. For the marinade, mix red chilli powder, ginger garlic paste, salt and curd together. Marinade is ready.


2. Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.


3. Then roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.


4. For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix it well.


5. Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.


6. Cook till chicken is done.


7. Butter Chicken is ready to eat.


8. Serve hot with rice or naan.

BLUEBERRY BRIOCHE BREAD PUDDING RECEIPE - Desserts Receipes

This lighter version of bread pudding has a minty flavor and is bursting with deep-purple baked blueberries. The pudding can be prepared a day in advance. It is best when refrigerated for atleast 6 hours before serving.

Ingredients
1 cup whole milk

1 cup heavy cream

1/2 vanilla bean, split and scraped, or a few drops pure vanillaextract

5 sprigs mint, 1 sprig, leaves only, reserved for garnish

Freshly grated zest of 1 lemon

1/2 cup sugar

4 gelatin sheets or 1 packet unflavored Knox gelatin

4 slices brioche or challah bread, cut 1/3-inch thick

8 ounces fresh blueberries
How to make Bread Pudding:

1. Preheat the oven to 325 degrees F. Combine the milk, cream,vanilla (bean and scrapings), 4 mint sprigs, and lemon zest in asmall saucepan and bring to a boil over medium heat. Remove fromthe heat, stir in the sugar and gelatin, and let set for 3 minutes.Remove the mint and vanilla bean.
2. Place a baking cup 3 inches in diameter and 1-1/2 inches deeptop side down on the center of a slice of bread to cut out a diskthe size of cup. Discard the bread trimmings and set the bread diskaside. Repeat with the remaining 3 bread slices.
3. Fill 4 baking cups halfway with blueberries. Pour the warm milkmixture over the blueberries to fill each cup 3/4 full. Place 1bread disk in each cup over the blueberry mixture. Transfer to theoven and bake for 20 to 25 minutes (the custard should not becompletely set). Turn on the broiler and broil until the bread isnicely toasted. Remove from oven and set aside to cool. Refrigerated for several hours before serving.
To Serve: To unmold, run a small blade around the side of each cup and invert the blueberry bread pudding onto a dessert plate. Garnish with reserved mint leaves.

SHAB DEG KASHMIRI ROGAN JOSH RECIPE (THE FAMOUS RED KASHMIRI DISH) - North Indian Recipes

Kashmir is known for its unique style of cooking and the perfect blend of spices in the Kashmiri cuisine. Unlike rest of the India Kashmir cuisines are more or less based on meat and Shab Deg Kashmiri Roghan Josh is one of the gourmet's delight from Kashmir. The famous Red Kashmiri dish is one the most celebrated dish of Kashmir. Try this lazzez dish and rule everyone's heart today.
Ingredients
1 kg: Mutton
500 gm: Mince meat
250 gm: Turnips
500 gm: Curd
250 gm: Balai
5 gm: Turmeric
600 gm: Onions
50 gm: Garlic
50 gm: Ginger
3 gm: Green cardamom
5 gm: Cumin powder
3 gm: Shahi jeera powder
15 gm: Red chilli powder
1 pc : Kashmiri ver
20 gm: Raw papaya
1 tsp: Garam masala
50 gm: Almond paste
2 tbsp Lime juice
5 gm: Saffron
5 gm: Cloves
5 gm: Cinnamon
5 gm: Pepper
30 ml: Kewra jal
500 gm: Ghee
Salt to taste
How to cook Kashmiri Rogan Josh
Roast the turnips in a tandoor till the skin can be easily removed. Peel and prick all over with a fork.
Grind the garlic to a paste.
Apply one part of this paste, turmeric, salt and half of the saffron dissolved in kewra jal on the turnips and keep aside for 15 minutes.
Then in the ghee fry the turnips to a golden brown colour. Remove and keep.
In the same fat fry finely sliced onions till golden brown and crisp. Keep aside.
Grind the ginger to a paste and divide in three parts.
Grind clove, cinnamon to a paste.
To prepare the yakhni in a pan put half of the fried onions, second part of garlic paste, one part of ginger paste, half of clove, cinnamon and cardamom paste, half of the mutton pieces and enough water to cook the meatto a very soft texture so that it can be strained to obtain the yakhni.
When the meat is done, mash the pulp and extract the bones, then strain through a sieve or a muslin cloth. Keep the yakhni aside.
Then mix the minced meat, papaya paste, second part of ginger, third part of garlic paste and remaining clove-cinnamon-green cardamom paste and ½ tsp Garam masala powder. Keep aside for 30 minutes.
Shape into balls or koftas approximately the size of the turnips.
Deep fry in the ghee and keep aside.
Then in the hot ghee add the remainder of the mutton pieces, fried onions, ginger-garlic paste, cumin, shahi jeera powder, chilli powder and the garam masala and fry till the meat is brown. Add beaten curd, yakhni, beaten balai, almond paste, fried turnips, mutton koftas and lime juice. Stir gently.
Add sufficient water for a thick gravy and to cook the meat.
Crumble and stir the Kashmiri ver seal the lid on the deg with a flour dough and put on dum by placing some live coal on the lid and some below the deg. Let it cook through the night.
In the morning, when you open the deg the ghee would be floating on the top.
Now, add the remainder of the saffron dissolved in kewra jal and serve hot with sheermal or bakarkhani for breakfast.

NAVRATAN / NAVRATTAN KORMA RECIPE - North Indian Recipes

Ingredients : (Serves: 2)
2 cups: Boiled Peas
1big: Chopped and Boiled Carrot
½ cup: Tomato Sauce
1 tsp: Sweet Lime
1 small: Apple
1 medium size: Banana
¼ quantity: Pineapple
10-15: Cashew nuts
18-20: Raisins
¼ cup: Curd
¼ cup: Cream
1 tbs: Ghee
3 tbs: Butter
Salt to taste
For Dry Masala
1 tsp: Cumin seeds
2 tsp: Poppy seeds (Khus Khus)
For Wet Masala
1 big: Onion
1 tsp: Cardamoms
¼ cup: Shredded Coconut
3-4: Green Chillies
For Decoration
Chopped Cherries
Grated Cheese
Chopped Coriander leaves
Method
Grind the dry and wet masalas separately and keep aside.
Chop all the fruits finely.
Heat ghee and fry cashew nuts. Remove nuts from ghee and keep aside.
Pour butter to ghee and heat. Put wet masala and fry well. Add the dry masala and salt and sauté well for some time. Add carrots and peas and mix well. Mix curd and cream together and add it to the gravy. Sauté well by adding tomato sauce. Add chopped fruits, fried cashew nuts and raisins and boil till gravy thickens and the oil separates.
Remove from fire and garnish with grated cheese, coriander leaves and chopped cherries.
Serve hot with naan, roti or paratha.

GOSHT BIRYANI RECEIPE - Rice Recipes

Ingredients (Serves: 4)

1 kg: Mutton or lamb

2 cups: Basmati rice

1 tsp: Whole garam masala

2 cups: Yogurt

5 tsp: Ghee or oil

2 cups: Sliced onions

2-3: Green chillies

2 tsp: Ginger paste

2 tsp: Garlic paste

2 cups: Chopped tomatoes

Salt to taste

2 tsp: Coriander powder

2 tsp: Garam masala powder

1 tsp: Turmeric powder

1 tsp: Cumin powder

1 tsp: Red chilli powder

A generous pinch: Saffron

1 pcs: Ginger (two inch piece)

½ cup: Fresh coriander leaves

½ cup: Fresh mint leaves

½ cup: Warm milk

50 gm: Butter

For Garnishing Fried sliced onions
HOW TO COOK GOSHT BIRYANI

Clean mutton or lamb and cut into one and half inch sized pieces. Pick, clean and wash rice. Soak rice in water. Chop green chillies. Peel ginger and cut into julienne (thin strips). Wash coriander and mint leaves and roughly chop them separately. Soak saffron in warm milk and keep aside. Marinade meat pieces with yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic pastes. Marinade for about four hours in a cool place. Cook rice in salted boiling water along with whole garam masala till rice is almost cooked. Strain and keep the rice warm. Heat ghee or oil in a thick-bottomed pan or pressure cooker. Add sliced onion and chopped green chillies. Cook till onion is light golden brown. Make sure to stir continuously. Add remaining ginger and garlic pastes and mix well. Add marinated meat and cook on high flame for seven to eight minutes. Now, add coriander powder, cumin powder and red chilli powder. Mix thoroughly. Stir in three cups of water, bring it to a boil, reduce heat and cook covered till meat pieces are almost cooked. Add chopped tomatoes, salt, one teaspoon garam masala powder and chopped fresh coriander leaves. Cook for fifteen minutes on medium heat, stirring occasionally. *In case you are cooking meat in the pressure cooker, add chopped tomatoes, salt, garam masala powder, two cups of water and chopped fresh coriander leaves after adding dry spices. Pressure cook till meat pieces are almost cooked. It normally takes two or three whistles to cook the meat. Ensure that the cooked meat does not have too runny a gravy. If that is the case, cook on high flame to reduce water content. Arrange half the quantity of cooked meat in an oven proof dish and spread half the quantity of cooked rice on top of the meat. Sprinkle a little garam masala powder, half amount each of ginger julienne, saffron dissolved in warm milk and mint leaves. Dot the rice with half the quantity of butter. Place a layer of remaining meat on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantities of ginger julienne, saffron milk, garam masala powder, mint leaves and butter. Cover it with aluminum foil and cook in a pre-heated oven for fifteen to twenty minutes. Serve garnished with fried sliced onions and mixed vegetable raita.

CHICKEN TIKKA RECIPE - Starters Recipes

Ingredients

1 full: Chicken (large)

2 cups: Curd

1 cup: Onions(Grinded)

4-5 cloves: Garlic

1/2"piece: Ginger

2"piece: Raw papaya

1 tsp: Chilli powder

1tsp: Garam masala

2 tbs: Lemon juice

2-3 drops: Red colour

Ghee as required

Salt to taste
Method

Clean the chicken. Remove the bones and slice it into small pieces. Grind onions, garlic, ginger, and papaya into smooth paste. Mix it with curd, chilli powder and garam masala. Blend well to make the marinade. Add a few drops of red colour to the marinade with salt and lemon juice. Smear the chicken pieces with the mixture and let them marinate for 8-10 hours. Heat ghee in a pan and add the marinated chicken pieces, fry for 5-6 minutes, then pour the remaining marinade on it. Cover the pan and cook on a low fire until chicken pieces are tender and dry. Serve hot.

GOBHI MANCHURIAN RECIPE - Easy Receipes

Ingredients (Serves: 6)
1 pcs: Cauliflower (medium, clean and broken into big florettes)
1/4 cup: Plain flour
3 tsp: Cornflour
1 small bunch: Spring onion (finely chopped)
2 tsp: Ginger (finely chopped)
1 tsp: Garlic (finely chopped)
1/4 tsp: Red chilli powder
2 no: Red chillies (dry)
1 tsp: Milk
3 tsp: Oil
1-1/2 cup: Water
Method
Boil the florettes for 3-4 minutes in plenty of water, to which a tsp. of milk has been added. Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tsp cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.
Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute. Add the salt and spring onions. Stir fry for a minute. Add 1-1/2 cups water and bring to a boil. Add 1 tsp. cornflour to 1/4 cup water and dissolve well. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent.
Add florettes and soya sauce. Boil for two more minutes and remove.
Serve hot with noodles or rice.
Variations:
Dry Manchurian can be made by omitting the gravy.
Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya sauce at this stage.
Sprinkle 1 tsp. cornflour on the florettes and stir fry for 2 minutes.
Serve piping hot with toothpicks or mini forks and chilli-garlic sauce or tomato sauce.
Same procedure for veg. Manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a ping-pong ball. Fry as above and proceed as above.

TAMARIND RICE / PULIYOGAREY RICE / ANDHRA PULIHORA / PULI SADAM RECEIPE - Pongal Recipes

Ingredients:
Tamarind - 1 oz
Rice - 11/2 cups
Dry red chillies - 4
Gingely oil - 1 dsp
Ghee - 2 dsp
Black gram dal - 11/2 tsp
Bengalgram dal- 11/2 tsp
Mustard seeds - 1 tsp
Fenugreek - 1/4 tsp
Cashew nuts - 16
Asafoetida powder - a pinch
Turmeric powder - 1/4 tsp
Salt to taste
HOW TO COOK TAMARIND RICE:
Soak the tamarind in one cup of water for 15 minutes and draw the pulp and strain. Cook the rice in boiled water and drain it. Fry and powder, black gram dal and fenugreek and mix them with turmeric powder and asafoetida.
Season mustard, pieces of dry chillies, bengal gram and cashew nuts in gingely oil, add tamarind water, the powdered turmeric and asafoetida and boil till thick. Add enough salt and mix in the rice and the ghee.

DAL PAYASAM RECIPE - Pongal Recipes

Ingredients:
Moong dal (green gram lentil) -1 cup
Powdered jaggery-1/2 cup
Gram dal-1 tsp
Milk-1cup
Method of Preparation:
Cook moong dal and gram dal in plain water in a pressure cooker. Mix jaggery in a little water and bring to boil. Add the cooked dal mixture and let it cook for a while so that the entire ingredients mix well. Then remove from flame and add boiled milk and cardamom powder. Garnish the cooked dal payasam with cashew nuts roasted in ghee and serve hot or cold.

COCONUT RICE RECIPE - Pongal Recipes

Ingredients:
Basmati Rice - 2 cups
Grated coconut - 1
Channa dal -1 tsp full
Urad dal (Black gram)- 1 tsp full
Green or red chilly
Salt to taste
Method of Preparation:
Wash and clean the rice, and cook in 1\4 litre of water till done. Heat the Ghee in a separate pan. Put in mustard seeds, channadal, Urad dal, and chillies. Fry lightly. Mix well with cooked rice. Add the grated coconut with salt to the rice and mix well.

AVVIAL / AVIAL RECIPE - Pongal Recipes

Ingredients:
An assortment of vegetables (carrot, potato, drum stick, raw banana, yam, onion, long runner beans), cut and diced.
Coconut-1, grated finely
Channadal-1 tsp full. (roasted)
Urad dal-1 tsp full (roasted)
Asafoetida (heeng)-1/4 1 tsp full
Green Chillies-2
Haldi powder-1/4 1 tsp full
Method of Preparation:
Blanch the diced vegetables and keep aside. Grind into a paste, the channa dal, urad dal, asafoetida, and green chillies. In a shallow pan, heat the ghee and put in the ground paste. Fry lightly. Add the grated coconut and stir well over a low fire. Add the blanched vegetables and cook till done. Add salt to taste.

AVAL PAYASAM RECIPE - Pongal Recipes

Ingredients:
Milk-1 litre Aval or Poha (Pressed rice flakes)-1/4cup
Sugar-1 cup
Cardamom powder-1/4 tsp
Handful of roasted cashew nuts
Handful of raisins
Method of Preparation:
Boil milk in a pan. Add the aval into the boiling milk. Stir constantly until the quantity reduces to half. Add sugar and the powdered cardamom into the consistency and stir well. Add the cashew nuts and the raisins. Serve hot.

RECIPE FOR MURRUKU / CHAKLI - Pongal Recipes

Ingredients:
Raw rice- 4 cups

White gram- 1/2 cup

White sesame seeds- 25 gm

Cumin seeds- 25 gm

Asafoetida powder- 2 tbsp

Butter- 100 gm

Salt to taste

Oil for frying
Method of Preparation:
Wash and clean the rice. Allow it to dry. When it dries completely, grind to a powder. Fry the gram and powder it. Mix the powdered rice, powdered gram, white sesame seeds, cumin seeds, asafoetida powder, butter and salt together. Take a little of this mixture and add water to make a dough-like consistency. Heat oil in a pan. Drop a pinch of dough into it. If the drop springs to the top with bubbles all around it, then the oil is just ready to fry the Murukku.
Squeeze the dough through a murukku mould (utensil with a hole) into the oil. Deep-fry the Murukku, till crisp and golden brown. Drain the oil and spread the murukku on a newspaper to remove the excess oil in it. When it cools, this light and crispy snack can be stored in an airtight container.
Variation : Murukku has many variations. One is made with maida (250 gms refined flour), sesame seeds (1tbs). Steam the flour mixed with salt in a pressure cooker without water and the weight, for 20minutes. After it cools, add the required quantity of water to make a smooth dough. Squeeze the dough through the murukku mould and deep fry in oil till crisp.

MORE PONGAL RECIPES.

SEMIYA PAYASAM - Pongal Recipes

Ingredients :
Vermicelli - 1 cup
Cashew nuts - handful
Raisins - handful
Water - 3/4cup
Sugar - a cup
Saffron - a pinch
Milk - 4 cups
Cardamom - two or three pods
HOW TO COOK SEMIYA PAYASAM:
Heat ghee and fry the vermicelli ( broken into one inch pieces) till light brown. In the meanwhile, boil the water. Add the vermicelli to the boiling water and cover it. Keep stirring occasionally. Once the vermicelli becomes soft , add the sugar and continue to stir. Put the saffron in the milk and dissolve it, add this milk to the vermicelli. Powder the cardamom and add it to the mixture. Then fry the cashewnuts and almonds in ghee and add these. Mix well and boil for about two minutes. Your payasam is ready and can be served hot or cold.
Note: Vermicelli can be cooked in milk instead of water. In that case, more milk should be taken.

VELLAYAPPAM - Recipe for Pongal

INGREDIENTS

Raw rice (Ponny Rice) - 2 cups

Cooked white rice - 1 cup

Coconut Milk - 1cup

Pinch of Yeast

Salt - to taste

Cooked Cream of Wheat or "Semolena (Rava)" - 1 Tsp

'Vellayappam', a delicacy from the Kerala cuisine is a laced pancake made of rice and coconut milk.

RECIPE FOR VELLAYAPPAM

Soak Rice for 1-4 hours. Grind a portion of the raw rice and some of the coconut milk and blend till batter has the consistency of fine grains of sand. Set this first batch aside in large mixing bowl -the larger the better to allow the batter to ferment to double it’s volume. With the second portion of uncooked rice and coconut milk, add the cooked white rice, yeast mixture, cream of wheat and a pinch of salt. Blend this very well and add to the large mixing bowl already containing the blended batter. Set aside this large bowl containing the batter in a warm dry spot. Let batter ferment for 2- hours or until the batter has doubled in volume.
Heat the non stick Appa Chatty, which is fully round on the bottom, on medium flame. Pour one large serving spoon full of batter in the pan. Twirl around the pan and cover for 1-2 min.Once the center is cooked remove. Repeat.
Appam can be served with sugar on top, with coconut milk, Meat / vegetable Stew, Fish Mollee or Mutton Kuruma.