Raw Mango Juice

 Ingredients

• 1 kg raw mangoes
• 1 kg sugar
• 4 lemons
• a pinch of black salt
• 8 glasses of water
• few mint leaves

Directions

1. Peel and boil raw mangoes.When they become tender take them off flame and let them cool.
2. De-seed the mangoes and mash them in the same water, then blend them in a blender.
3. Put ground raw mangoes back in the pot, add sugar and cook on low flame.
4. When all the sugar has dissolved, take it off flame.When it cools, add lemon juice and black salt.
5. When completely cooled, transfer into a bottle and keep in fridge.
6. Before serving, put 2 tbsp juice in a glass of water; add ice, and garnish with mint leaves.

Chole Bhature

Ingredients

 

For the chole

1 cup kabuli chana (white chick peas), soaked overnight
1 tea bag or tsp tea leaves, tied in a muslin cloth (optional)
1/2 tsp cumin seeds (jeera)
1 onion, finely chopped
12 mm (1/2") piece of ginger (adrak), grated
2 cloves of garlic (lehsun), grated
2 tsp chole masala
2 tspchilli powder
2 tsp dried mango powder (amchur)
1/4 tsp turmeric powder (haldi)
1 tbsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
2 tbsp oil
salt to taste

For the bhature

1/2 cup plain flour (maida)
1/2 cup potatoes, boiled and grated
1 1/2 tsp oil
salt to taste
oil for deep-frying

For serving

1 onion, sliced
4 lemon wedges

 

Method

 

For the chole

1. Pressure cook the Kabuli chana with the tea bag for 3 whistles until they are soft . Drain and keep aside. Discard the tea bag.
2. Heat the oil in a pan, add the cumin seeds. When the seeds crackle, add the onion, ginger and garlic and sauté till the onion is golden brown.
3. Add the chole masala, chilli powder, amchur, turmeric powder, coriander powder, cumin seed powder and salt and sauté for another minute.
4. Add the Kabuli chana and 1 cup of water and mix well. Simmer for 10 to 15 minutes. Keep aside

For the bhature

1. Combine the flour, potato, 1½ teaspoons of oil and salt and knead into a firm dough without using any water.
2. Knead the dough very well till it is smooth
3. Cover with a wet muslin cloth and rest the dough for 10 minutes
4. Divide the dough into 4 equal parts and roll out into circles of 125 mm. (5") diameter.
5. Deep fry in hot oil till the bhaturas puff up and both sides are golden brown.
6. Serve hot with the chole, sliced onion and lemon wedges.

 

Tips

1. While frying the bhature, press the centre lightly with a frying spoon so as to help it to puff up.
2. Chole masala is a blend of spices which is readily available at most grocery stores.

Achari Gosht Recipe

 Ingredients

• 1 kg meat (small cube)
• 3 Onion(finely sliced)
• 2 tbsp Ginger (freshly grounded)             
• 2 tbsp. Garlic ( freshly grounded)
• 6 Green chillies (large,slit from 1 side)
• juice of 2 Lemons
• 6 Tomatoes (red and ripe,dices)
• 2 cups of Yogurt whipped
• 2 cups Ghee/oil
• 1 cup Masala 

Directions

1. Mix two tablespoon of masala with lemon juice and stuff it in chillies.
2. Heat oil and fry the onions till light golden. Add meat and fry well for 10 minutes. Thereafter add ginger garlic and fry well till colour changes. add tomatoes and fry for another 10 to 15 minutes.
3. Add yogurt and the remaining quantity of masalas and fry for 10 minutes till the spices are well cooked and oil starts to separate from the mass.
4. Add one glass of water, cover and cook on low heat till the meat is tender.
5. Add the stuffed large green chillies and cook for another 5 to 10 minutes till thick gravy is formed.
6. Serve hot with crisp nans or rotis.

Aaloo Salad

Ingredients:

• 3-4 large potatoes
• 1 large onion chopped very fine
• 2 tomatoes chopped fine
• 2 green chilllies chopped fine
• 5-6 cloves of garlic minced
• 1 tsp chaat masala
• 1 tsp cumin seeds roasted and ground coarsely
• 3 tbsps lime/lemon juice
• 1 tbsp mustard oil
• 1/2 tsp sugar
• Salt to taste
• Coriander leaves chopped fine to garnish

Preparation:

• Wash potatoes well and boil with salt. Cool, peel and cut into medium-sized cubes.
• Put the potatoes in a large salad bowl and add the onion, tomatoes, green chillies, garlic and coriander. Do not mix now.
• In a small bottle (must have a tighly-fitting cover), mix the lime/lemon juice, mustard oil, salt, cumin powder,  chaat masala and sugar. Put the lid on and shake the bottle to mix all the ingredients in it well.
• Pour the dressing over the salad and gently mix everything together to avoid breaking the potatoes.
• This salad tastes best when served at room temperature.

Tangy Tomato Cucumber Salad

 Ingredients:

• 2 cucumbers peeled and sliced into 1/4" thick slices
• 3 tomatoes cut into 8 pieces each, seeds and pulp removed
• 2 tbsps mustard oil
• Juice of 1 lime
• Salt to taste
• 1/4 tsp red chilli powder\

 

Preparation:

• Put the cucumber and tomato in a bowl and keep aside till dressing is ready.
• To make the dressing, put mustard oil, lime juice, salt and red chilli powder in a glass or plastic bowl and whisk till well blended.
• Pour over the cucumber and tomato and mix well with a spoon. The salad is ready to serve! It tastes great with a simple rice and Daal meal!

Boondi Raita

Ingredients -  
Boondi  1 1/2 cups (Home made or store bought)
Curds/Yogurt 3 cups
Black Salt to taste
Mirchi Powder to taste
Garam Masala to taste
Jeera Powder to taste
Dried Mint to taste
Coriander leaves finely chopped 2-3 Tbsp
Salt to taste


Method Of Preparation -  
In a bowl beat the curds/yogurt, salt, mirchi powder, jeera powder, garam masala, black salt, and dried mint.

Mix in the boondi. Adjust the quantity of boondi as per need.

Garnish with some more boondi, jeera powder, mirchi powder and chopped coriander leaves.

Cauliflower Dry Curry Recipe

Ingredients:
Cauliflower - 1, small
Peas - 1/2 cup, shelled
Coriander Leaves - 2 tblsp, chopped
Coconut - 2 tblsp, grated
Turmeric Powder - 1/4 tsp (optional)
Chilli Powder - 1/2 tsp (optional)

For Seasoning:
Oil - 2 tblsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp (optional)
Asafoetida - 1/4 tsp
Green Chillies - 2, minced
Curry Leaves - 2 sprigs
Salt to taste

Method:
1. Wash and break cauliflower into very small sprigs.
2. Heat oil, add mustard seeds, cumin seeds and asafoetida.
3. When done, add the green chillies and curry leaves.
4. Stir fry, add cauliflower along with turmeric and chili powder.
5. Fry for 1 to 2 minutes longer.
6. Add peas, salt, sprinkle some water, half of the corinder leaves and cook on low

    heat till done.
7. Add grated coconut, rest of the coriander leaves and mix.
8. Remove from fire and Serve hot with rice.

Dum Aloo Recipe

Ingredients :

* ½ kg boiled Potatoes
* ¼ kg boiled Peas
* 2 tsp Yoghur
* ¼ kg Onions
* Oil for cooking
* 2 tbsp Cornflour
* ¼ kg grated Paneer
* ¼ kg chopped Tomatoes
* ½ cup chopped Coriander leaves
* 4 green Chilli, Garlic, Ginger, Cloves, Cinnamon


Method :

1. Boil peas and grate the paneer. Mix them well and keep aside.
2. Heat 1 tbsp oil in a pan and add green chilies, coriander leaves, salt and garam 

    masala, garlic, ginger, cloves and cinnamon.
3. Add onion and cook until it turns brown.
4. Now add Yoghurt mixed with chopped tomatoes and cook until it turns into a thick 

    gravy.
5. Cut potatoes in 2 halves. Remove the center, fill it with paneer masala.
6. Deep fry potatoes dipped in corn flour and salt mixture.
7. Add the fried potatoes to the gravy and keep it covered for 10 minutes.
8. Serve hot garnished with coriander leaves.

Chicken Brinjal Recipe

Ingredients :
 

• Large brinjals                                                                     3
• Large onions (sliced)                                                      2
• Small capsicum (cut into rings)                                 1 
• Large chicken (cut into serving portions)             1
• Large fresh tomatoes (peeled and chopped)        4
• Ghee                                                                                       1/2 cup
• Powdered saffron                                                              1/2 tsp
• Salt and pepper to taste 
• Juice of  one large lemon

How to Cook : 

• Peel and cut brinjals lengthwise into 8 slices. 

• Sprinkle the slices with salt and leave aside. 

• Arrange onion slices, capsicums, chicken and tomatoes in alternate

  layers in a deep pot. 

• Add lemon juice and simmer over low heat for 50-60 minutes. 

• When chicken is done, stir gently to mix all ingredients.

• Fry the brinjal slices and arrange them over the chicken dish.

• Simmer for another few minutes till liquid evaporates and the 

  gravy is thick.

• Sprinkle with saffron dissolved in a little water and serve.

Dal Makhani Recipe

 

Ingredients:

200 g - black urad dal
50 g - rajma
4 - medium sized tomatoes (made into a puree)
3 - medium sized onions (finely chopped)
11/2 tbsp - crushed ginger
3 - green chillies (finely chopped)
¼ tsp - turmeric powder
2 sticks - cinnamon
1 - black cardamom (peeled)
5 - green cardamoms (peeled)
2 tsp - red chilli powder
1 tsp - cumin seed powder
2 tbsp - fresh cream/ malai
finely chopped coriander leaves (to garnish)
sufficient water to boil the dal
1 tsp - garlic paste
2 - bay leaves
5 tbsp - ghee
4 - cloves
  
Method:

1. Wash, soak the dal and rajma in sufficient water for 8 hours.
2. Pressure cook the dal and rajma in sufficient water along with salt, turmeric powder, cloves, bay leaves,  cardamoms, cinnamon, 1 tbsp ginger and 1 tbsp ghee.
3. Pressure cook first on a high flame.
4. Simmer for 30 minutes or cook till the dal is done.
5. Lightly heat the remaining ghee in a kadai.
6. Add onions and green chillies.
7. Saute on a low flame till the onions turn pink.
8. Add the tomato puree, 1/2 tbsp crushed ginger, garlic paste and little salt. Saute for few minutes.
9. Add red chilli powder and cumin seed powder.
10. Saute on a low flame till oil separates.
11. Add the onion tomato mixture to the dal. Mix well.
12. Cook on a low flame for 15 to 20 minutes till the masalas and the dal are well blended.
13. Garnish with fresh cream or malai and coriander leaves.
14. Serve hot with hot phulkas, steamed rice and onion rings. 

Fish Cutlet

Ingredients:
Flesh of the fish 200gms
Onion chopped 3nos.
Green chilies chopped 4nos
Garlic chopped finely 5 nos. (bigger size)
Ginger chopped finely 1 medium size
Potatoes boiled & smashed 3nos
Pepper powder 1 teaspoon
Coriander leaves as per your taste of
Garam masala 2 teaspoon.
Oil 4 table spoon.
Bread crumbs 1/2 cup
Egg 3nos
Oil for deep frying 2 cups

Method  :

1. Boil fish flesh with little salt till they are cooked.
2. Pour oil in a pan, as the oil becomes hot put onion, ginger, garlic & green chilies and half fry.
3. You have to stir it continuously. Now add fish to it & mix well.
4. Don’t add water to it. Make this mixture dry. Cook till it dry.
5. Now add pepper powder & Garam masala. Fry well. Add smashed potatoes & mix well .
6. Turn off the gas & spread some coriander leaves. if u need salt u can add as per the taste.
7. Let it be cool for some time then makes small round balls. Make patties with that. 
8. Take a bowl beat the eggs and in another plate take bread crumbs. 
9. Dip these balls in the egg mixture & then put bread crumbs on both sides of the cutlet. 
10. Now deep fry the cutlets in oil. Serve hot with tomato ketchup.

Bread Pizza

Ingredients :
bread - 1 loaf
cheese slice - 9
onion - 1
capsicum - 1
basil leaves
oregano leaves
pepper, powered
butter
tomato sauce

Method :

1. Cut onion and capsicum into small dices.
2. Take 1 slice bread and spread butter.
3. Put the cheese slice on the bread.
4. Spread tomato sauce to the above.
5. Put onion and capsicum dices on the bread.
6. Sprinkle pepper, oregano and basil leaves on the above.
7. Keep it in the oven at 300 degrees for 5 mins.
8. Then serve hot and enjoy.

Vegetable Cutlet

Ingredients
Potatoes – 3,medium
Carrots – 2
Beetroot – 1,medium

Oil – 1 tbsp
Onions – 2,finely chopped
Ginger-garlic paste – 1 tbsp
Red chilly powder – 1 tsp
Garam masala powder – 1 tbsp
Salt to taste

Maida – 2 tbsp
Bread slices – 10-12
Oil for deep frying

Method

• In a pressure cooker,add all the vegetables and cook for 10-15 minutes or till the vegetables cook completely.
• Peel the vegetables and mash it well,keep it aside.
• In a kadai, add the oil and sauté onions till they turn light brown.
• Add the ginger-garlic paste,chilly powder and garam masala and sauté for 2-3 minutes on low flame.
• Add the mashed vegetables,salt to taste and mix well.
• Keep the flame on low and sauté till the mixture becomes dry.
• Transfer to another bowl and let it cool.
• Add ½ a cup of water to maida and make a thin paste.
• Powder the bread slices in a mixer to make bread crumbs.
• Heat oil in a kadai for deep frying the cutlets. [Make sure the oil is really hot before putting in the cutlets].
• Make small balls of the vegetable mix and flatten it a little [shape it according to you preference].
• Dip it first in the maida-water mix and then roll it in the bread crumbs.
• Add the cutlets to the hot oil and fry till they become dark brown on both sides.

Paneer Tikka

Ingredients :
Paneer – 200 gms, cut into squares
Capsicum – 1, cut into 1’ pieces
Onion – 2, cut into cubes
Tomato – 2, cut into cubes

For the Marinate : 
Hung curd – 1 cup (hang dahi in a muslin cloth for 20 minutes) 
Thick malai/cream – 3 tbsp 
Oil – 1 ½ tbsp
Ginger-garlic paste – 1 tbsp 
Red chilly powder – ½ tsp
Tandoori masala Or Chicken masala – 1 tbsp 
A pinch of red/orange food colour(optional)
Salt to taste


Method :

• Take all the ingredients for the marinade in a mixing bowl and add paneer and rest of the veggies. Mix well and keep aside for an hour.
• Grease wire or grill rack.
• Arrange the tikkas on a skewer or a toothpick (if using toothpick the paneer and veggies should be chopped in a small size).
• Preheat oven to 200*C.
• Place the tikkas in the hot oven and cook for 15 minutes.
• Sprinkle some melted butter on the tikkas and cook again for 5 minutes.
• Sprinkle chat masala and lemon juice.

Paneer Butter Masala

Ingredients :
Paneer – 250 gms[chopped into small cubes]
Onions – 2 big
Ginger-garlic paste – 1 tbsp
Kashmiri chilly powder – 1 tsp
Tomato – 3 big
Cashewnut paste – 3 tbsp
Coriander powder – ½ tsp
Haldi – a pinch
Kasoori methi – ½ tsp
Garam masala – ½ tsp
Butter – 3 tbsp
Fresh cream – 2 tbsp
Salt to taste

Method :

• Heat 1 tbsp ghee in a kadai and fry paneer cubes till they turn golden brown.
• Transfer these cubes to a bowl of hot water and strain after 5 minutes-this is to ensure that the paneer stays soft.
• Put onions and tomatoes in boiling water for 10 minutes.
• Make a paste of boiled onions,keep aside.
• Peel the tomatoes and make a paste,keep aside.
• Heat 2 tbsp butter in a kadai and fry onion paste till brown.
• Add ginger garlic paste and fry for 2-3 minutes.
• Add chilly powder, cashewnut paste, tomato paste, kasoori methi, coriander powder, haldi, garam masala and salt. Fry for 5 minutes on low flame.
• Add fried paneer cubes.
• Add 1 cup water and simmer for 10 minutes.
• When the gravy thickens,add the remaining butter and fresh cream.
• Garnish with some coriander leaves/kasoori methi.

Baby Corn Manchurian Recipe

Ingredients:
• 15-20 Baby corn
• 5 tsp Rice flour
• 15 tsp Corn flour
• 2 tsp Ginger-garlic paste
• 1-2 tsp Chili-garlic sauce
• 1 tsp Soya sauce
• 2 tbsp Cashew peanut powder
• 2 tbsp Fresh coriander leaves, washed and chopped, for garnishing
• 2 Medium onions, finely chopped
• 4 Green chilies, washed and chopped
• 2 Garlic cloves, washed, peeled and finely chopped
• Tomato sauce, as required
• Oil for deep frying
• Salt to taste

How to make Baby Corn Manchurian:

• Boil babycorns in a little salty water.

• Take a bowl and mix corn flour, rice flour, tomato sauce, ginger-garlic paste, a little salt and the parboiled  babycorns.

• Pour oil in a pan and heat it.

• Now fry the babycorns.

• Remove them from the pan and drain out excess oil on clean paper towels.

• Pour 3 tbsp oil in a pan and heat it.

• Add onions, green chillies and garlic, saute until golden brown.

• Add the deep-fried baby corns, soya sauce, tomato sauce, chilli-garlic sauce and salt to it.

• Fry for about 10 minutes over medium heat.

• Garnish Babycorn Machurian with cashew-peanut powder and corriander leaves.

Noodles Pakora

Ingredients:

2 packets MAGGI Noodles (chicken)
3 teaspoons green chillies (chopped)
1/3 cup white cabbage (chopped)
1/3 cup onions (chopped)
1/3 cup green capsicum pepper (chopped)
1/3 cup spring onions (chopped)
1 teaspoon chili powder (dried and ground)
1 teaspoon soy sauce
1 teaspoon vinegar
1 teaspoon salt
1 cup cottage cheese (plain, cut in small cubes)
2 cups besan
2 cups water
2 cups oil


Method:

• Boil MAGGI Noodles in 3 cups of water for 2 minutes. Add tastemakers and keep it aside.
• When cool, mix with green chillies, cabbage, onions, capsicum pepper, spring onions, dried chili powder, soy sauce, vinegar, salt and cottage cheese cubes.
• Mix besan, a pinch of salt and water to form a smooth, thick batter.
• Add to the noodle mixture and mix well.
• Heat oil in a wok.
• Shape the mixture into small pakoras and deep fry till golden brown.

Ghost Chili Pickle (Bhoot Jolokia Asar)

Ingredients :

• 50 g Bhoot chili peppers
• 1/2 teasp crushed fenugreek seeds
• 3 tbsp yellow crushed mustard seeds
• 1/2 teasp turmeric powder
• 1/2 tbsp crushed fennel seeds
• 1 tbsp salt
• 1/4 cup lemon juice
• 1/2cup mustard oil
• 1 sterilized glass jar

Method :

• Wipe the chilies with damp clean cloth and let them dry completely.
• Cut the chilies into 1 cm small pieces
  
• Mix all the spices and salt together.
  
• Mix with the chilies.
  
• Transfer into a clean and dry airtight, glass container.
  
• Add freshly squeezed lemon juice and oil.
  
• Cover with the lid tightly. Shake the bottle vigorously.
  
• Keep in the sun for 7-8 days, shaking in between.
  
• Pickle is ready to eat

Eat with caution. EXTREMELY HOT !!!

Navratan Korma

 

Navratan Korma is popular Indian Vegetable Korma curry made with nuts, raisins, malai, carrots, cashews and many other ingredients.  The Navratan Korma Recipe below makes a tasty curry dish where all the spices and ingredients fuse together to give an authentic Korma flavour. 'Navratan' means 'nine gems,' so choose nine of the vegetables and nuts. You can leave out ingredients you don't want to use, or substitute them if you feel adventurous.

 

Ingredients

• 1 tsp Cuminseeds
• 2 tsp Khuskhus (poppyseeds)
• 1 tsp Cardamoms
• 1 large Onion
• 3 Green Chillies
• 1/4 cup Malai (cream)
• 3 tbsp Butter
• 1 small Sweet Lime
• 2 cups boiled Peas
• 1 boiled large Carrot chopped
• 1/2 cup Tomato sauce
• 1/4 cup curd
• 1 small Apple
• 1 Banana
• 2 Pineapple slices
• 10-15 Cashewnuts
• 20 Raisins
• 1 tbsp chopped Coriander
• 1 tbsp Ghee
• Add salt to taste
• 1/4 shredded Coconut

Method:

• Grind the dry masala and then grind wet masala separately.
• Finely chop all the fruit.
• Heat ghee and fry the cashewnuts, then drain and keep aside.
• Add butter to ghee and heat it.
• Add the wet masala and fry for 2 minutes.
• Add the dry masala and salt and fry for 2 more minutes.
• Add the carrots and peas and mix together with curd and cream and add to gravy.
• Allow to thicken a bit, add fruit, cashews and raisins.
• Boil till the gravy is thick and the fat separates.
• Garnish with grated cheese and coriander.
• Serve hot.

Matar Panner

Ingredients:
1½ cups Fresh Peas, shelled
2 cups Paneer, cut into 1 inch square
2 large Tomatoes, chopped finely
½ cup single Cream/Sour Cream/Evaporated Milk
1 tbsp+2 tbsp Butter/Ghee
1 tbsp Kasoori Methi
1 tsp Jeera/Cumin Seeds
1 Bay Leaf
2-3 tbsp Coriander Leaves, finely chopped
Salt to taste

To Grind to Paste:
2 medium Onions, roughly chopped
1 tsp Kashmiri Chilli Powder/Paprika
1 tsp Garam Masala
½ tsp Kitchen King Masala
¼ tsp Turmeric Powder
½ tsp Amchur/Dry Mango Powder
2-3 tbsp Cashew Nuts, broken
½ inch Ginger
2-3 Garlic Flakes
2 Green Cardamoms

Method:

• Heat butter/ghee in a pan and shallow fry paneer cubes both the sides till they turn light golden brown colour. Immerse them in a warm water till required so that they don’t harden.

• To the same ghee/butter add jeera, bay leaf and kasuri methi and sauté till jeera starts to pop and splutter.

• Now add ground masala and fry it on a medium flame till oil starts to separate.

• Add finely chopped tomatoes, salt to taste and about ¾ to 1 cup of water and boil till gravy thickens.

• Add fresh/frozen peas, paneer and cream and cook for further 5-7 minutes over a medium flame.

Gajar (Carrot) ka Halwa

Ingredients:

3 Cups of grated carrots
1/2 cup of milk
1/2 cup of sugar
1-2 tblsp of Ghee
Few strings of Saffron
Few Cashwes and Raisins
4-5 Cardamom

Method:

• Take grated carrots and milk in a pan and cook.

• When the carrot is almost cooked add sugar and cook for few more minutes.

• When the sugar is melted add a spoon or two of Ghee.

• Fry cashews and raisins in ghee and add them to the halwa mixture.

• Atlast add cardamom powder and mix them well.

• Transfer the halwa into a serving dish and garnish them with cashwes and raisins. Serve it hot or cold.

Aloo Kofta Recipe

Ingredients:

For Koftas:
2 Potatoes
1 Carrot, finely chopped or grated
1/4 cup Green Peas
2 Green chillies, finely chopped
2 tbsp Gram flour
1 tbsp Garam Masala
2 tbsp Raisin
2 tbsp crushed Cashwew nuts
Salt to taste
2 tbsp Plain flour/Maida
Oil for deep frying

For Gravy:
1 Onion, Chopped
2 Tomatoes, Chopped
1 tbsp Garam Masala
1 tsp Chilli Powder
1/2 tbsp Kitchen King Masala(optional)
1/2 cup Cream
1 tbsp Butter
Salt to taste
Grind together:
1 Onion
2 Cloves
1/2 inch Cinnamon
2 Cardamom
1 inch Ginger
3 Garlic pods

Method:
      
      For Kofta:

• Boil potatoes, peel and mash it. Add finely cut carrots and steam cooked green peas to it.
• Mix it together with salt, chillies, gram flour, garam masala, cashwes and raisins.
• Make into lime sized balls and coat them with think flour paste mixed with water.
• Deep fry until they turn golden brown in medium flame and keep aside.

      For Gravy:

• Heat butter in a pan, fry onions until crisp.
• To this add ground masala, garam masala, kitchen king masala, chilli powder and fry in medium flame till oil separates from it.
• Add chopped tomatoes, cream, salt and enough water and allow the gravy to boil till it becomes tthick.
• Gently slip koftas and boil for a minute.
• Serve Koftas with rice or roties.

Corn Capsicum Recipe

Ingredients:

• 5- 6 Baby Corns
• 2 Capsicums
• 2 Onions
• 1/4 cup Spring Onions, chopped
• 3- 4 tbsp Coriander Leaves, chopped
• 1 Tomato, chopped
• 1 tbsp Tomato Sauce
• 1 tbsp Soy Sauce
• 1 tbsp Chilly Sauce
• Salt (to taste)
• ¾ cup Water
• 2 tsp Chilly Powder
• 1 tbsp Corn Flour

How to make Corn Capsicum : 

• Boil the corns and slice them into 1-inch slanting pieces.
• Wash onions and capsicums & then dice them into square-shaped pieces, of approx 1 inch. 
• Now, take a deep bottomed pan and heat some oil in it. When the oil becomes hot, fry onion pieces in it. Add chopped tomatoes to it and fry till they turn soft. Add chopped coriander leaves and spring onions and fry for a minute. 
• Sprinkle some water and chilly powder over the above mixture and mix well. 
• Add capsicum, salt, baby corns, tomato sauce, soy sauce and chilly sauce to it and saute them well, for 3 minutes. 
• Dissolve the corn flour in some water and add to the mixture. 
• Now, add the remaining water and mix well. Cook till the mixture gets a gravy consistency. 
• Serve hot.

Chicken Nuggets

Ingredients :

• 2 nos, Chicken breast piece, cut into thick strips
• 1 tbsp Dijon Mustard
• Salt to taste
• Crushed pepper to taste
• 1 tsp dried mixed herbs
• 2 nos.Egg
• 1/3 cup Maida
• ½ cup Bread crumbs
• Fortune oil for deep frying
• Tomato ketchup
• Thousand island dressing

Method :

• Combine the chicken strips, mustard, salt, pepper, herbs and 2 tsp oil in a bowl and marinate for 15 to 20 minutes.
• Break 2 eggs in a glass bowl and whisk lightly using a fork.
• Combine maida and water to form a smooth paste.
• Dip a piece of chicken in egg, followed by maida.
• Now dip this piece in bread crumbs and ensure it’s coated uniformly.
• Deep fry in hot oil till crisp and golden brown in colour.
• Follow same procedure for remaining chicken pieces and serve immediately with ketchup.

Microwave Jeera Rice Recipe

Ingredients :

• 1/2 cup basmati rice

• 1 tsp jeera

• Salt to taste

• 1 tablespoon ghee (clarified butter)

Preparation :

• Wash rice and soak in water for 1/2 an hour. Drain.

• Take a big microwave safe bowl. Put ghee in it and add jeera. Cook uncovered, on High for 30 seconds.

• Add rice, salt and 3 cups of water. Mix well. Cover with a micro safe lid or a cling film through which some holes have been pierced.

• Cook for 13 minutes on High.

• Let it stand for 5 minutes. Serve jeera rice hot with some curry or vegetable.

Vegetable Fried Rice Recipe

Ingredients :
Basmati Rice 1 kg,
Raisins: 20 gm,
Apricots dried: 2,
Walnut: 2 made in small pieces,
Almond: 20 gm,
Cinnamon sticks 2, finely powdered,
Cloe: 10-12,
Turmeric powder: 1/4 tsp,
Onion: 250 gm, cut vertically,
Green peper: 100 gm finely chopped, seedless,
Carot: 200 gm finely chopped,
French beans: 250 gm finely chopped,
Garlic petals: 10 finely copped,
Black pepper: 7-8 powdered,
Salt: 1 tbsp,
Bay leaf: 1,
Fresh coriander leaves: 50 gms,
Oil: 250 gm,
Sugar: 20 gm.

Preparation :

Roast rice with little amount of oil and cook it for 10 minutes, decant remained water. Do not cook rice to complete. Keep aside until vegetable fry mix is ready.

Vegetable Fry Mix :

In another large bottom vessel, pour oil and heat it to become hot, to hot oil add garlic, bay leaf, cloe and onion, let onion fry on low fire until it become light pink to orange tint, add black pepper powder. Add finely chopped vegetables, french beans, carrot, and green pepper continue heating on medium for another 5-7 minutes. Add the turmeric powder, salt and mix it well. Add the cooked rice to above mixture and keep mixing well on the low fire for a minute. Cover the vessel and let it cook for another 5 minutes. Add approx. 20 gm sugar and mix it once.

Take it out from the vessel and garnish the rice with chopped walnut, almond, raisins, cinnamon powder, dry apricot finely diced and fresh coriander leaves.

Deep Fried Onion Rings

Ingredients :

Onions                    -    250g
Plain flour                -    60g
Milk                        -    60ml
Vegetable oil            -    to deep fry
Sea salt / pepper      -    to taste

Method :

• Peel the onions and cut across the onion into 2mm slices. Take extra care with cutting, as the onion will be round and may move as you cut across it. Hold it firmly on your board

• Using your fingers, separated the sliced onion layers, hopefully leaving you with onion rings

• Season the flour with salt and pepper, Place into a dish

• Pour milk into another dish

• Heat enough oil in a heavy-based saucepan to deep fry the onions

• Pass the onion rings through the milk and into the seasoned flour. Shake off any excess flour and carefully lower into the hot oil. Fry for a few minutes until the onions are crispy and golden in colour. Don’t try to fry too many rings in one go

• When crispy and golden, remove from the oil and drain on kitchen paper. Serve hot.

American Chopsuey

Ingredients :

¼ cup Chicken(boiled, shredded)
½ cup Spring Onion(chopped)
¼ cup Carrot(chopped)
¼ cup Bell pepper
¼ tsp. Black Pepper
1 tsp. Ginger(paste)
¼ tsp. Red Chili Powder
1 cup Chicken(stock)
4 tbsps. Tomato Sauce
1 tbsp. Soy Sauce
½ tbsp. Chili Sauce (green)
Salt to taste
1 tbsp. Sugar
1 tsp. Vinegar
1½ tbsps. Corn Flour
¼ lb. Noodles

For the chopsuey sauce :

1. Heat 4 tbsp. of oil in pan and add ginger paste, spring onions, carrot, bell peppers, chilli powder and salt.
2. Stir fry this over high heat for a minute before adding chicken pieces. Fry another couple of minutes.
3. Add tomato sauce, chilli sauce, sugar, vinegar, stock and salt to taste. Bring to a boil.
4. In a seperate cup mix corn flour with cold water, mix it well and then combine with the boiling sauce.
5. Keep stirring till the sauce becomes thick. Set aside.

For the noodles :

1. Boil water, add noodles and salt. Cook uncovered for couple of minutes till the noodles are soft and firm  but not mushy.
2. Drain and wash with cold water. Add a little bit of oil to keep the noodles from sticking.
3. Heat plenty of oil in a deep frying pan to frying heat. Add drained noodles in circles.
4. Remove on a kitchen towel when crisp and golden, let the oil get absorbed in towel.

To serve the chopsuey, place crispy noodles in a serving bowl (or deep plate). Pour the hot chopsuey sauce over it.

Serve immediately.

Chicken Manchurian Recipe

Ingredients:

1)  1 kg of small pieces of chicken
2)  Soy Sauce - 300 gms
3)  200 gms Ginger cut into small pieces
4)  300gms Garlic cut into small pieces
5)  Coriander leaves
6)  1 Onion cut into long pieces
7)   All purpose flour - 200 gms
8)   Egg - 1
9)   Bell pepper - 1 cut into small pieces
10) Agin-o-motto - a pinch
11) chili powder, salt, black pepper to taste

Preparation:

1) Mix the all purpose flour, beaten egg, ginger garlic paste, salt, chili powder to make a paste.

2) Add the chicken to the paste and let it for 45 minutes
3) Heat some oil in a pan and deep fry the chicken.
4) Heat a little oil in a pan and fry the onions, bell pepper, ginger and garlic pieces.
5) Add soy sauce, water and let it boil
6) Add the fried chicken pieces to the boiling mixture.
7) Add the agin-o-motto and coriander leaves.
8) Chicken Manchurian is ready to be served.

Veg Momo Recipe

Ingredients:

•  50 g Cabbage
•  50 g Carrots
•  3 Mushrooms
•  1 Spring onions with greens
•  A few sprigs coriander leaves
•  Salt to taste
•  White pepper powder
•  1 1/2 tsp Oyster saucet
•  1 tsp Dark soya sauce
•  1” Ginger
•  4 Cloves garlic
•  1 1/2 tsp Sesame oil

For Dough:
•  1 cup Refined flour
•  Salt to taste
•  Water

For the Momo: Finely chop all vegetables. Combine with salt, pepper, oyster sauce, soya sauce and 1 tsp oil. Keep aside this stuffing.

For Dough: Mix flour, salt and water to make a semi stiff dough.  Keep covered under cling wrap for 1 hour. Remove and knead again for a minute.

Divide into 6 equal portions. Shape each roundel into a mini puri. Place a portion of the stuffing in the puri and shape like a momo. Steam in bamboo baskets for 10 minutes . Cool.  Heat 1 tsp oil in a wok and  toss the momos for glaze and keep aside.

Mutton Tikka Recipe

Ingredients:

Mutton          :  1/2 kg, chopped to1-inch pieces
Hung curd     :  1/2 cup
Butter           :  2 tablespoons
Coriander      :  3 tablespoons, chopped
Garlic           :  2 cloves, crushed
Mint              :  3 tablespoons, chopped
Chilli powder  :  1/2 teaspoon

Method :

• Mix well the butter, coriander, garlic, red chilli powder, and mint and marinate the mutton pieces  in it for one night.

• The next day rub the mutton tikkkas with the hung curd and garam masala and keep for a few hours.

• Pre-heat the convection oven at 200 degrees.  

• Place the mutton pieces in the grill tray and cook on combination mode for 16 minutes at 200 degrees.

• Then brown it on convection mode on 200 degrees for 5 minutes.

• Remove and spray chat masala over it along with lemon juice and serve with onion ringlets.