Hariyali Murgh (Green Chicken)

Ingredients

• 3-inch piece of fresh ginger, peeled and chopped
• 5 garlic cloves, chopped
• 1 teaspoon salt
• 2 teaspoons lemon juice
• 4 chicken legs, skinned and separated into drumsticks and thighs
• 1 tomato, chopped
• 3 cups cilantro, leaves and stems, chopped
• 3 hot green chilies, chopped
• 1 teaspoon tomato paste
• 3 tablespoons olive oil
• 1 cup plain yogurt, lightly beaten

Procedures

1. Process the ginger, garlic, 1/4 teaspoon salt, lemon juice, and 2 tablespoons of water in a blender until smooth.
   
2. Toss the mixture with the chicken in a large non-metallic bowl. Make sure to rub it into the chicken well. Cover the bowl with plastic wrap and set in the fridge for at least 30 minutes, and up to 24 hours.
   
3. Add the tomato, cilantro, chilies, tomato paste, the rest of the salt, and 2 tablespoons to the blender, and puree until smooth.
   
4. Pour the oil into a large non-stick pot over high heat. Add the chicken and the marinade to the pot. Cook for about 10 minutes, stirring occasionally, until the chicken is lightly browned. Pour in the tomato mixture. Cook for 8 to 10 minutes, stirring occasionally until the fat separates from the sauce. Add the yogurt. Stir well and cook for 5 minutes.
   
5. Turn the heat to low, cover the pot, and cook for 5 to 10 minutes, until the chicken is tender.

Samosa

Ingredients:

For Cover:
1 cup all purpose flour (Maida)
Water to Knead dough
2tbsp oil
Little salt
1/4th tsp. Ajwain (optional)
For Stuffing:
3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp coriander finely chopped
Few chopped Cashews (optional)
Few Raisins (optional)
1/2tsp Garam masala
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)

How to make samosa:

For Cover:

• Mix all the ingredients (salt, oil, ajwain) except water.
• Add a little water at a time.
• Pat and knead well for several times into a soft pliable dough.
• Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :

• In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
• Add green peas, cashews and raisins and mix well.
• Add coriander and keep aside.

To Proceed :

• Make small rolls of dough and roll it into a 4"-5" diameter circle.
• Cut it into two parts like semi-circle.
• Now take one semi circle and fold it like a cone. Use water while doing so.
• Place a spoon of filling in the cone and seal the third side using a drop of water.
• Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
• Serve samosa hot with hari chutney, tamarind chutney.

Sooji Ka Halwa

Ingredients:

• 1 and a 1/2 cups sooji/ rawa
• 1/2 cup ghee
• 3/4 cup mixture of cashews (coarsely chopped ) and whole raisins/ sultanas
• 3 cups hot water
• 1/2 cup whole/ full cream milk
• 1/2 cup sugar
• 5 pods of green cardamom split open

Preparation:

• Heat a deep pan on a medium heat and when hot add the ghee. When it melts, add the Sooji and mix well.
• Roast the Sooji (stirring frequently) till it begins to turn a very light golden color and give off a faint aroma. The roasted Sooji will have the grainy consistency of wet sand. Now add the cashews and raisins to the Sooji and mix well.
• While you are roasting the Sooji, in a separate pot and on medium heat, bring a mixture of the milk, water, sugar and cardamom to a boil, stirring often.
• When the Sooji is roasted, gently add the water and milk mixture, stirring all the while to prevent lumps from forming. If any do form, make sure to break them with the back of the stirring spoon so you get a smooth paste-like consistency. Cook the mixture till it is thick and begins to come away from the sides of the pan.
• Turn off the heat and allow the mixture to cool to a warm temperature. Serve now in individual bowls.

Rajma or Kidney Bean Curry

Ingredients:
2 cups kidney bean, soak in water overnight
1 tsp cooking oil
Desi Ghee 2 tbsp
1 large Onion chopped, 2 medium onion quartered
1 large Tomato chopped, 1 Tomato quartered
3-4 garlic chopped, 4-5 garlic whole
1 inch ginger chopped finely, 1 inch cut into large pieces
1 small bunch Green coriander chopped
1 tsp haldi or turmeric powder
1 tsp Garam Masala powder
300 ml water
Salt to taste

Instructions:
In a pressure cooker, add 300ml water, ½ tsp haldi, little salt and the soaked beans.
Add the quartered tomatoes and onion, add the whole garlic and roughly cut ginger
Make sure to have at least 1 inch water above all the content, pour the 1 tsp cooking oil
Put the lid on and cook for at least 5 to 6 whistle
Release the steam carefully, open the lid and check the beans, they should be cooked by now.
Mesh the cooked tomatoes, onion and garlic with the help of the back of a spoon 
Now add ghee in a Kadai and heat it
Add chopped onion, sauté for few minutes, and then add crashed garlic and ginger
Sauté for some more time, till the aroma starts coming
Pour in the chopped tomatoes and cook for sometime
Add salt and garam masala powder and cook till the tomatoes melt, add little stock from the cooked beans to prevent burning
Now add the already cooked beans and mix well
Cook for some time, with the back of a spoon mesh few beans so that it adds body to the gravy
Adjust seasoning
Garnish with chopped coriander & onion.

Prawn Kalia

Ingredients:
12 Tiger Prawns  (Large) shelled, de-veined and head removed, retain the shell at the tail
½ Cup sour Curd or Dahi
1 Tablespoon Garlic Paste
1 Teaspoon Turmeric Powder
salt to taste
1 Tablespoon Cooking oil
¼ Teaspoon Sugar
1 Tablespoon Freshly crushed Garlic
1 Medium sized Onion finely chopped
1 Tablespoon Kashmiri Chilli Powder
1 Teaspoon Garam Masala Powder
1 Teaspoon freshly chopped Coriander
1 Bay leaf, 3-4 whole green cardamom and cloves and a stick of Cinnamon 

Instructions:
Mix the Sour Curd, Garlic paste, half of Turmeric and Red Chilli Powder and little salt
Marinade the cleaned prawns in a mixing bowl for 15 minutes (not more)
Heat Oil in a Kadai or Wok
Add the whole cloves, cardamom, cinnamon and bay leaf
Add the chopped Onions and stir well, cook till golden brown
Add on the remaining Turmeric and Red Chilli Powder
Add the Garam Masala, stir well and cook for 5 minutes on high heat
Sprinkle water if necessary to prevent burning at the bottom of the Wok
Now reduce the heat and add the Prawns stirring continuously
Add the remaining marinade from the bowl by washing it down with little water
Add the freshly crushed Garlic
Add the chopped coriander and also the sugar and little salt
Cover and cook for 3 to 4 minutes on low heat
Uncover and check the seasoning, adjust salt

Mutton Curry

Ingredients:
Mutton/Lamb 500gms cut into medium pieces
½ Cup Desi Ghee (clarified butter)
2 large Onions, chopped
½ pod Garlic, crushed
1 inch Ginger, crushed
Salt to test
1 teaspoon Red Chilli Powder
1 teaspoon Kashmiri Degi Mirch
½ teaspoon Sugar
2 Green Chillies, deseeded and chopped
1 bunch Green Garlic, finely chopped
¼ Teaspoon Turmeric Powder
½ Tablespoon Cumin Powder
½ Tablespoon Coriander Powder
1 teaspoon Garam Masala
1 inch Cinnamon stick
Whole Cloves: 4
Bay Leaf: 1
2 whole Cardamom
Tomato Puree: 1 Cup
Water: 2 Cups

Instruction:
In a heavy bottom pot, heat ghee.
Add Mutton/Lamb pieces and fry till the lambs are brown. Remove the lamb and set it aside with a slotted spoon.
Add remaining Ghee in the pan and add Bayleaf, cinnamon, clove and whole cardamom
Add onions and Red chilli powder. Sauté till onions look translucent
Add garlic, ginger and chopped green chillies. Sauté about 2 minutes.
Now in a small bowl add Turmeric, Cumin, Coriander and little water and make a paste
Add the paste in the cooking pot and sauté for about 2 minutes
Add water and bring it to boil
Now reduce the heat to low and add the fried mutton pieces
Cover the pot and simmer one hour or till the mutton is almost done
Remove the cover, add the tomato puree, sugar, Garam Masala powder and Kashmiri Degi Mirchi or Red Paprika powder
add the chopped whites of green garlic and stir well
Cook uncovered over medium heat for another 5 minutes
Check the seasoning and adjust salt
Transfer to a serving bowl and garnish with the chopped greens of garlic

Serve hot with Chapatti, Roti, or any other Indian bread or even with Steamed rice

Tomato and date chutney

Ingredients:

Tomatoes- 4 medium

Dates chopped- ¼ cup

Mustard seed- ½  tspn

Oil- 1 tbspn

Grated ginger- ½ tspn

Sugar- 4-5 tbspn depending on your taste (I use brown sugar, tastes like jaggery)

Whole Red chilly- 1

Method:

Heat oil in a pan, temper it with mustard seed and red chilly. Add the tomatoes in it, add a pinch of salt (Salt helps the tomato to cook easily). Cook till the tomatoes are pulpy, add dates to it. Cook till all the water disappears. Then add the sugar and ginger. Cook for another minute till everything is blended together, and you get a thick paste. Cool and serve.

Prawns with coconut and mustard paste

Prawns- 8 jumbo

1 ½  tbspn mustard

1 ½  tbspn poppy seeds

1 green chilly

Grated Coconut- 1 tbspn

Mustard oil- 1 tbspn

Turmeric powder

Make the mustard- poppy paste with green chilly n salt. Mix it with prawn , marinade. Mix grated coconut and mustard oil.  Cover it and put it in microwave for 10-15 minutes. Serve hot with steamed rice

Be careful not to overcook it, otherwise the prawns will get hard, and we don’t want that.

Making the Mustard paste:  Make a paste of mustard seeds, poppy seeds, green chillies, salt and water. Adding the salt and chillies will avoid the mustard paste to get bitter.

Chicken kasha (Chicken curry) - bengali style

Chicken- 600gms

Onions- 2 big onions chopped

Ginger paste- 1 tbspn

Garlic paste- 1 tbspn

Whole garam masala- cardamom(4), cloves(4), cinnamon stick(1)

Tomato- 1 (paste)

Curd- 1 tbspn

Coriander leaves

Cumn powder- 1 tspn

Coriander powder- 1 tspn

Mustard oil- 4 tbspn

Green chillies- 3-4 depending on your taste

Water

Method

Wash and clean the chicken. Add 1 tspn salt, 1 tspn turmeric powder, 1 tbpsn curd to the chicken and keep it aside for at least 30 minutes (Can be kept overnight). Heat 2 tbspn mustard oil in a pan, add the chopped onion, and fry till it gets golden brown. Let it cool. Grind it in a blender, with green chillies. In the same pan, heat the other 2 tbspn mustard oil. Mince the garam masala, and add to it. After a few seconds add the onion paste , add ginger and garlic paste. After sometime add the tomato paste to it and fry till the oil separates. (Keep sprinkling some water to it, if it sticks to the pan- the more you fry the masala, the tastier it gets) Add cumin and coriander powder to it. Once the masala is fried very well, add the marinated chicken to it, mix well , put the stove on high, and cover the pan with a lid, till the chicken pieces start changing colour (they start getting opaque). Keep stirring it once in a while, so it doesn’t burn. This will take 2-3 minutes. Now put the stove on medium, fry the chicken for 2-3 minutes more, keep stirring. Add ½ cup water to it, and cook till the chicken is done. Adjust the salt. Garnish with chopped coriander leaves.

Serve hot with steamed rice, mishti polao, veg pulao or roti.

(You can add more water depending on the consistency you want. But chicken emits its own juice/water while cooking, so don’t put too much water initially)

Some people add potato to it. Cut the potatoes in 4 pieces and fry till they are golden brown, and add them with the the chicken.

If you don’t want to add tomato paste to it, you can double the curd. But adding tomato paste gives it a better colour and taste. 

Coconut Garlic Potatoes

Ingredients (4 Persons)
1 Kg Potatoes
100 gms Onions
8 Cloves Garlic
4 Tablespoons Oil
Salt to taste
100 ml Coconut Milk

Preparation
1. Peel and place the potatoes in a pan of boiling water, simmer until half cooked. (Approx 10-15 minutes).
2. Drain and chop the potatoes into cubes, then salt to taste.
3. Fry the potatoes in the oil until they start to brown
4. Chop the onion and add to the pan.
5. Crush the garlic cloves, add to the pan and continue frying.
6. Once the onions are cooked, add the coconut milk and heat to just warm it through.
7. Serve garnished with coriander leaves or chopped spring onions.

Pickled Spicy Vegetables

This is a Japanese dish, used to add a lot of flavour to otherwise plain dishes. To get the full effect, leave it to sit for a day or two, the slight decay makes all the difference!

Ingredients
400 gms Chinese Cabbage
200 gms Spring Onions
100 gms Carrot
5 Red Chillies
1 Teaspoon Chilli Powder
3 Tablespoons Fish Sauce
1 Teaspoon Salt
1 Tablespoon Vinegar
Clean Glass Bottle

Preparation
1. Clean all the vegetables, and slice to small bite sized pieces.
2. Mix all the ingredients together. The liquid should coat all the of the vegetables.
3. Place in the glass bottle.
4. Leave for 1 day at room temperature.
5. Leave for 1 night in a fridge.

Chunky Vegetable Stir Fry

Ingredients
2 Tomatoes
1 Cucumber
1 Green Pepper
30 gms Green Bean
40 gms Green Cauliflower
2 Tablespoons Oyster Sauce
2 Tablespoons Light Soy Sauce
1 Tablespoon Fish Sauce
1 Teaspoons Sugar
2 Tablespoons Water
1/4 Teaspoon White Pepper
2 Garlic Cloves
2 Tablespoons Oil

Preparation
1. Clean all vegetables and chop into bite sized pieces.
2. Peel and chop the garlic and fry in oil for a second or two.
3. Put the all vegetables into the pan and add fish sauce, light soy sauce, oyster sauce, white pepper, sugar and the water.
4. Fry for 1 minute then serve immediately.

Fried Chicken Legs

Ingredients
6 Chicken Legs
2 Tablespoons Salt
2 Teaspoon Black Pepper
1 Egg
200 gms. of Fine Bread Crumbs
500 gms.oil

Preparation
1. Mix chicken legs with the salt & pepper and leave for 20 minutes.
2. After 20 minutes put on the legs in steaming pan and steam for 30 minutes until cooked.
3. Take it of the steam leave it to cool, dry it with kitchen paper.
4. We will deep fry these legs, the best option is a deep fryer, but failing that a pan of oil will do.
5. Switch the fryer on at 170 degrees Celsius, (medium).
6. Break the egg and mix it, dip the chicken legs in the egg to coat them all over.
7. Dip the legs in the bread powder in the plastic bag and put chicken leg inside the bag, shake it until the crumbs stick to the chicken.
8. Deep fry them for 5 minutes until the crumbs are golden and brown.

Serve With
Vegetable salads
Sweet chilli sauce

Sesame Chicken Wings

Yes they're chicken wings not legs! The top joint of the wing is cut and formed to look like a small chicken leg. The meat and skin is pushed back to give a clean bone at the end. I like to use a batter flour when coating these, which already has dried egg in it. If you don't have that, use flour and add an egg yolk to the flour batter to help it stick.

Ingredients
4-5 Chicken Wings
3 Tablespoons Light Soy Sauce
1 Tablespoon Maggi Sauce
1/2 Teaspoon Salt
1/2 Teaspoon Sugar
1/3 Teaspoon White Pepper
1 Tablespoon Batter Flour
4 Tablespoons Sesame Seeds
Oil for Deep Frying

Preparation
1. Clean and cut the top bone of chicken wing and pull the meat back to reveal the bone. You can see from the photograph, you want the top chicken joint to look like a leg.
2. Mix the light soy sauce, Maggi sauce, salt, sugar, and white pepper together and put chicken wing in, mix it up and leave it for 20 minutes to absorb the flavours.
3. Preheat the frying oil.
4. Mix the batter flour with a little bit of water.
5. Dip the meat in the batter, then dip in sesame seeds and drop into the hot oil.
6. Cook on a low to medium heat for 10-15 minutes, the chicken must be cooked inside, so it's important to cook is slowly.

Bread Pudding

Ingredients:

• 7 or 8 slices of bread
• 4 eggs
• 2 cups milk
• 3/4 cup sugar
• 1/2 cup raisins
• 2 tbsp butter
• 1 tsp cinnamon powder
• 1 tsp vanilla extract

Instructions:

1. In an 8" baking dish tear up the bread into medium to small pieces and then sprinkle the raisins all over
2. Melt the butter and drizzle over the bread
3. In a mixing bowl, break the eggs and beat them well
4. Add sugar and milk and mix together well
5. Add cinnamon and vanilla and mix
6. Pour over the bread - let it sit for a few minutes to soak up the mixture
7. Place in over at 375F for 45 min or so or until the surface springs back when tapped

Palang Paneer

Ingredients

• 2 bunches palak(spinach), washed and chopped
• 1/2 bunch methi leaves
• 3 large tomatoes
• 5-6 green chillies
• 5-6 clovettes of garlic
• A large piece ginger

For seasoning:

• 1 onion, chopped finely
• 1 tsp chilli powder
• 1 tsp cumin powder
• 1 tsp dhania powder
• Salt to taste
• Oil for frying
• 1 1/2 cups of fried cubed paneer

Method

1. Chop the palak, methi, tomato, ginger, garlic and green chillies.
2. Put it in a large pan with 2 cups of water.
3. Boil till well done. This should take about 10 minutes.
4. Blend the boiled mixture to get a coarse paste.
5. Heat some oil and fry the onion till well browned.
6. Now add the spices, stir for a minute and add the palak paste and salt to taste.
7. Add fried paneer pieces and heat through.

Khiladi Sizzler (from MasterChef India)

For the Momos:

Stuffing
50 gms cabbage
50 gms carrots
3 nos. mushrooms
1 no. spring onions with greens
A few sprigs coriander leaves
salt to taste
white pepper powder
1 ½ tsp oyster sauce
1 tsp dark soya sauce
1 inch ginger
4 cloves garlic
1 ½ tbsp sesame oil

Method:
Finely chop all ingredients.
Combine with salt, pepper, oyster sauce, soya sauce and one tbsp oil. Keep aside.


For the dough:
1 cup refined flour
salt to taste
Water

Method:
Combine all ingredients in a bowl and make semi-stiff dough. Keep covered under cling wrap for one hour.
Remove and knead again for a minute.
Divide into six 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 ten minutes. Cool.
Heat remaining oil in a wok, toss the momos for glaze and keep aside.


For the Pad Thai Noodles:
2 nos. asparagus
2 nos. baby corn
½ red capsicum
1/3 cup bean sprouts
1 no spring onions
50 gms cabbage
50 gms pakchoy
1 packet flat Thai noodles
salt
sugar
2 tbsp peanuts
1 tbsp red chilli paste
A pinch turmeric powder
1 tbsp lemon juice
White pepper powder
Refined oil

Method:
Cut the vegetables into juliennes. Keep aside.
Boil water. Add noodles and cook till almost done. Drain off excess water, add oil and mix well. Wash in running cold water and keep aside.
Heat oil in a wok, add the vegetables and the remaining ingredients. Toss well on a high flame.
Add cooked noodles, season well, toss well and keep aside.


For the Stir-fried Veggies:
1 tsp oil
1 tsp garlic, chopped
50 gms bean sprouts
½ pakchoy
½ red pepper
½ yellow pepper
¼ cabbage
2 no babycorn
5 to 6 basil leaves
Salt to taste
½ tsp soya sauce

Method:
Chop red pepper into triangles, yellow pepper into dices, baby corn into lozenges. Shred the cabbage and cut pakchoy into dices.
Heat oil in a wok, add the rest of the ingredients and toss well on a high flame. Keep aside.To be heated into a sauce.


For the Sauce:
1 tbsp butter
½ tsp sesame oil
1 tsp white sesame seeds 
3 nos red bird-eye chillies
1 no. lemon, juiced
Dash of soya sauce
For the base:
slices of yellow and green zucchini
Plating:
Heat the sizzler plate and place the slices of zucchini.
Spread stir-fried veggies on top.
Place a mound of pad thai noodles in the centre and place the momos on the sides.
Drizzle with the sauce for sizzle effect.

Alternatively, place the momos on skewer sticks and place at an angle on the noodles.

Fish Dopeaja

Ingredients

• Fish (preferably small, cut into small pieces) 1 cup
• Sliced onions: 1/2 cups
• Red chili powder/paste (red) 1 tsp
• Turmeric powder/paste 1 tsp
• Onion paste 2 tbsp
• Ginger paste 1/8 tsp
• Black Pepper paste 1/4 tsp
• Shredded dhania leaves (cilantro) personal taste
• Scallions/Onion leaves 2 tbsp
• Oil 1/3 cup
• Salt 1 tsp
• Tomato 2 medium

Procedure

1. Works best with small fish. Try shrimp or any fresh-water fish cut into very small pieces.
2. After heating the oil add all the powder/paste spices and fry for a couple of minutes. You might add a little bit of water if you are using powders only. Make sure you don’t burn the spices. (Include the onion pastes)
3. Add the shredded onions and the fish. Add 1/2 cup of water and the salt. Cover the dish and medium-hi heat.
4. When the water has almost evaporated, add tomatoes, cilantero, and the onion leaves. Heat under low-medium heat till the oil starts to float.
5. You are done, now eat.

Ginger Mix Recipe

Ingredients :

125 g very young and fresh ginger

5 tablespoons lemon juice

2 tablespoons peanut oil

1.5 tablespoon sesame oil

3 tablespoons sesame seeds

12 cloves garlic, sliced

Salt to taste

Method :

Use a sharp knife to scrape the skin off the ginger and cut into very thin slices. Then cut the slices into fine strips. Marinate the ginger strips in lemon juice for an hour and it will turn pink. Use a small frying pan to heat up the peanut oil. Fry the sliced garlic in slow heat until pale golden. Remove and drain on absorbent paper. Allow to cool and become crisp.

Use a frying pan to toaste the sesame seeds over moderate heat until golden brown. Set aside on a plate to cool. When time to serve, drain the marinated ginger and put in a bowl. Add salt to taste and sprinkle with garlic and sesame seeds. Toss lightly to mix.

Fish Dal (Bengali Dish)

Ingredients:

2 heads of any big fish (Salmon, Carp, White Fish, Red Snapper etc.)
1 1/2 cups yellow Moong Dal
1 small Onion
1 inch piece Ginger
3 cloves of Garlic
1/4 tsp Turmeric powder
1 1/2 tsp Cumin powder
1 tsp Coriander powder
1/4 tsp Black Pepper powder
1-2 tsp red chilli powder (or to taste)
2-3 Green Chillies, whole
2 Bay Leaves (tej patta)
1 tsp Bengali Garam Masala (Dalchini, Elaichi and Lavang - equal portions ground to a fine powder)
1 medium Tomato, chopped
Salt to taste
1/4 tsp Sugar
1 Cinnamon stick
1/4 tsp whole Cumin

Method

1. Clean the heads of the fish thoroughly, removing the gills and eyes. Cut the head into four pieces. Sprinkle salt and turmeric powder and coat to cover the pieces. Keep aside for 10 minutes and then rinse out in cold water. This removes the fishy smell.
2. Add fresh turmeric on the pieces. Deep fry the pieces and keep aside.
3. Meanwhile boil the moong dal in sufficient water with turmeric and salt. The dal should be soft - do not mush it up - the lentils should be visible.
4. Make a paste of the onion, garlic and ginger.
5. In a karahi or wok, heat oil. Add the bay leaves, cinnamon stick, slit green chillies and whole cumin. Once the cumin start to splutter, add the onion-garlic-ginger paste, fry over medium heat taking care not to burn the paste, then add chopped tomatoes and then the fried fish heads. Mix well and then add the dry powders (cumin, coriander, black pepper and chilli powder). Stir to coat all the pieces and then pour in the prepared dal.
6. Mix well and bring to a boil. Check for salt and add the sugar. The dal should not be too watery. Once the dal comes to a boil, sprinkle Bengali garam masala and serve hot over steamed white rice.

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.