Friday, October 14, 2011

Yellow Pepper Curry


  1. 4 hot yellow peppers
  2. 3 onions
  3. 1 tomato (optional)
  4. 3 tblsp gram flour
  5. 1/4 cup tamarind juice
  6. 1 tsp channa dal
  7. 1 tsp urad dal
  8. 1 tsp mustard seeds
  9. 2 tblsp oil
  10. a pinch of turmeric powder
  11. a few corriander leaves
  12. salt to taste

How to make Yellow Pepper Curry:

  1. Cut peppers into small pieces, if it is too hot remove some seeds or soak the pepper in the hot water for 5 minutes.
  2. Cut onions and tomato (if you like).
  3. Take a thick bottomed vessel, pour 2 tbsp of oil add channa dal, urad dal, mustard seeds, when it pops, add pepper, onion, tomato pieces to that.
  4. Spray some water and cover with lid.
  5. While cooking add turmeric powder and salt.
  6. Finally add gramflour and tamarind juice.
  7. If you use tomato use less tamarind juice.
  8. Make them boil till flavour comes out.
  9. Finally, garnish with chopped coriander leaves.
  10. You can serve with Chapathy, Poori and Rice.

Egg Kabab

4 eggs
2 tsp gramflour
1 small onion
2 green chillies
egg white Of 1 egg
1 tbsp mint leaves
1 tbsp green coriander leaves
chilli powder to taste
1/2 tsp black pepper powder or to taste
Salt to taste
Oil for frying

How to make Egg Kabab:

--- Hard-boil the eggs and grate them.
--- Chop chillies, onion, mint and coriander.
--- Combine the grated eggs with all other ingredients except oil.
--- Mix well and knead into a smooth dough. Divide mixture into 10-12 equal portions.
--- Shape each portion into medallions and keep aside.
--- Heat oil in a pan and fry kababs, few at a time, until crisp and golden brown.

Aloo Tikki


500 gm boiled potato
25 gm chopped ginger
10-15gm chopped green chilly
salt to taste
10 gm garam masala
5 gm coriander powder
10 gm dried mango powder(amchoor)
25 gm cornflour
25 gm oil

How to make Aloo Tikki:

* Add all the ingredients except oil in mashed potato.
* Make small rounds and press them in the centre.
* Now deep fry them until golden brown.
* Serve with chutney.

Bottle Gourd Curry


1/2 bottle guard (sorraikai)
1 tsp mustard
a bunch of curry leaves
1 tsp.cumin seeds

For Masala:

6 red chilly
2 tsp mustard
1 tsp pepper
2 tsp cumin seeds
4 garlic
a bunch of curry leaves
2 tsp rice
3/4 cup grated coconut
Salt to taste

How to make Bottle Gourd Curry:

* Fry red chilly in little oil. Soak rice in water atleast for an hour.
* Grind fried red chilly, mustard, pepper, cumin, garlic, curry leaves, coconut and soaked rice with little water to a fine paste. Set aside.
* Peel bottle guard and cut them into big pieces. Pressure cook them and keep aside.
* Pour the ground masala in a vessel and add cooked bottle guard. Bring to boil.
* Keep boiling till flavour comes out.
* Season the curry with fried mustard, fried curry leaves and fried cumin seeds. Remove from the flame and serve hot with plain rice.

Methi Matar Malai


2-3 green chillies
3 tblsp ghee or butter
1 pinch asafoetida (hing) powder
1 cup boil (tel)ed green peas (matar)
1/2 tsp cumin seeds(jeera)
1 bunch methi leaves chopped
1-1/2 tblsp cashewnut (kaju)s
1/2 cup cream (malai) or malai
1 tsp sugar (cheeni)

Grind to a paste: together:

1 cardamom
1/2" stick cinnamon
2-3 cloves salt (namak) to taste
1 tblsp curd (dahi)s
1 tblsp khuskhus (poppy seeds)
1 onion (pyaj)
1/2" ginger (adrak)

How to make methi matar malai:

* Immerse methi in salted hot water for 5 minutes.
* Remove and wash well in colander under running water.
* Press out well to take off as much water as possible.
* Keep aside.
* Cream malai till smooth.
* Keep aside.
* Heat up ghee, mix in cumin seeds and asafoetida.
* Mix in paste and stirfry for 2-3 minutes.
* Mix in powdered spices.
* Stir, and mix in peas, methi leaves and malai.
* Mix in all other ingredients.
* Boil for 2-3 minutes or till gravy thickens.
* If gravy feels too watery sprinkle a pinch of flour and stir.
* If too thick, mix in a few tblsp of milk.

Cheese Puri


75 gms wholewheat flour
75 gms refined flour
150 gms potatoes
50 gms onion
50 gms cheese
8 gms green chillies
1 no. lemon
10 ml ghee or oil
Salt to taste
Oil to fry

How to make cheese poori :

* Boil, peel and mash potatoes.
* Chop onion, green chillies and ginger finely.
* Heat 1 teaspoon oil and saute onion. Add the chopped ingredients, salt and lemon juice to taste.
* Mix them well and remove from the fire.
* Mix grated cheese, flour, ghee and water to make a stiff dough.
* Knead well till it becomes smooth and then keep it aside for half an hour.
* Roll out into puris of 7.5 cm diameter and deep fry.
* Serve the cheese puri hot.

Vegetable Kebab


2 potato (alu)
1 cup cottage cheese (paneer)
1 cup cauliflower (phool gobi)
1 cup cabbage (patta gobi)
2 green chilly (hari mirch)
1 tbsp coriander (dhania patti)
1/4 tsp azinonotto powder
1 cup refined flour (maida)
1/2 tsp red chilly powder (lal mirch)
oil for frying
1 tbsp clarified butter (ghee)
1 tsp salt (namak)

How to make vegetable kebab :

* Boil, peel and grate potato.
* Grate paneer also.
* Finely chop dhania and hari mirch.
* Grate both the gobis.
* Heat oil in a pan and fry both gobis with azinomotto powder.
* After frying for few minutes, add alu, paneer, hari mirch and 1/2 tsp namak and cook until the water dries up.
* Remove it from the flame and let it cool.
* Make small balls of the mixture and keep aside.
* Make a batter by mixing maida, 1/2 tsp salt, lal mirch and 1 cup water.
* Heat oil in a pan.
* Dip all the balls in maida batter and deep fry them until they turn golden brown.
* Serve them hot.

Galouti Kebab


1 kg lamb meat minced
3 tblsp ginger garlic paste
1 tblsp butter
3 tbsps raw papaya paste
1 tsp red chilli powder
1/4 tsp garam masala powder
1/2 cup chana dal, slightly roasted
Very thinly chopped onions
Salt to taste
Oil for frying the kababs

How to make galouti kebab:

* Mix all the ingredients very well with the minced meat and refrigerate for two hours
* Now make small patties of the mix and deep fry.
* Serve the Galouti Kebab hot with onion rings and mint chutney.

Pudina Chutney


1 bunch fresh mint leaves
2 green chillies
1 tbsp tamarind pulp
Salt To Taste
little water

How to make mint (pudina) chutney :

* To make tamarind pulp soak little tamarind in water and keep aside for 2 hours.
* Then strain the mixture in a bowl with the help of a spoon. To make tamarind juice add little water to the pulp.
* These days ready made pulp is available in the market. Wash the mint leaves well.
* Grind it to a smooth paste with green chillies, salt and tamarind juice.
* You can add water if the mixture is thick.

Spicy Carrot Chutney


1/2 kilo Carrot (Gajar)
15 grams Red chili pepper (Lal Mirchi) (1/2 tsp)
30 grams fresh Ginger (Adrak) (2 tsps long strips)
2 cloves Garlic (Lasun)
8 blanched Almonds (Badam), slit into halves
60 grams Raisins (Kishmish) (4 tsps)
4 teaspoons Salt (Namak)
360 grams Sugar (Cheeni) (2 cups)
3/4 teaspoon crushed Cardamoms (Elaichi Moti)
1 1/2 cups Vinegar (Sirka)
1 cup Water

How to make carrot chutney:

* Scrape and grate the carrots, chop garlic and slice ginger into long strips.
* Put the grated carrots, water, garlic and ginger in a deep pan or degchi and cook on a slow fire until tender and water is absorbed.
* Stir well.
* Add vinegar, sugar, salt, cleaned raisins, almonds and crushed cardamoms and cook till a little thick.
* Pour in a clean jar and cork tightly. Serve after 2 days.

White Chocolate Ice Cream

Ingredients :

4 egg yolks
1/2 pint (250ml) fresh milk
1/2 pint (250ml) double/heavy cream
3 oz (75g) caster sugar
2 teaspoons vanilla extract (or according to taste)
9oz (250g) white chocolate

Preparation :

First carefully chop the white chocolate into small pieces and put to one side in 2 separate but equal portions.
Next make the custard base - pour the milk into a saucepan and bring the pan slowly up to boiling point.
In a bowl, beat and mix together the egg yolks and sugar until thick. Pour the hot (but not boiled) milk into the mixture of egg yolks and sugar whilst stirring.
Pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE. When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat. Stir in the vanilla extract and 1 portion of the chopped chocolate pieces. Keep stirring until all the chocolate has melted. Leave to cool.
When fully cooled, stir in the cream.
Transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions. About 5 minutes before the end of the freezing cycle add the remaining chocolate pieces.

Ginger Ice Cream


2 cups whole milk
2 cups heavy cream
1/2 cup chopped fresh ginger
8 egg yolks
1/2 cup sugar

How To Make:

Bring the milk, cream and ginger to simmer in a saucepan. Cover; let it rest for 20 minutes. Bring to simmer again. Strain into medium bowl. Discard the ginger.
Whisk the yolks and sugar in a large bowl until they are a pale yellow color. Gradually whisk in the milk mixture. Return mixture to the saucepan and stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain custard into clean bowl. Chill about 2 hours.
Process custard in ice cream maker according to manufacturer’s instruction. Transfer to covered container and freeze until firm.

Bombay Toast

Ingredients :

bread : 5 slices
milk : 1 cup
egg : 1
sugar : 2 tbsp
butter : 1 tbsp

Method :

1. Beat together egg, milk and sugar to a batter.
2. Heat a pan and spread a little butter.
3. Dip a slice of bread in the batter and fry till golden brown turning it once on either side.
4. Careful not to break the bread.
5. Can be used as breakfast or evening snack.

Chili Prawn Noodles


2 pkt noodles, prawns flavor
100 gms prawns, cleaned
1 onion, finely chopped
1" piece ginger, chopped
2-3 green chilies, chopped
1 tomato, chopped
2 tbsp oil
salt to taste


1) Heat oil and fry onion, ginger and prawns for 1-2 minutes.
2) Add chopped tomato, green chilies, salt, and cook till the prawns are tender.
3) Add 3 cups of water to the prawns and bring to a boil.
4) Add noodles and cook for another 2 minutes.
5) Serve hot with tomato soup.

Kancheepuram Idli


pepper : 2 tbsp powdered
jeera : 1 tbsp
asafoetida : 1/2 tsp
ginger : 1" grated
urad dhal : 2 tsp
bengal gram : 2 tsp
g.chillies : 8 (finely chopped)
oil : 100 grams


I. Pour water into the idli vessel and let the water boil.
II. Place the plate without the idli cloth.
III. Take small steel cups and pour 1 tsp ghee or oil into it and pour the prepared idli batter into the cup. Place the cups on the plate in the idli vessel. Steam the idli's for twenty minutes.
IV. These idli's are best served with ginger kuzhambu.

Manchurian Dosa


Urad dal (black gram) 150 gms
Rice 500 gms
Methi (fenugreek) seeds 10 gms
Chana dal (Bengal gram) 50 gms
Carrots 250 gms
Beans 150 gms
Green peas 100 gms
Green chilies, chopped 5-6
Spring onions, chopped 150 gms
Garlic cloves, finely chopped 3-4
Ginger, finely chopped 1"
Soya sauce 2 tsp
Chili sauce 1 tsp
Ajinomoto 1/4 tsp
Corn flour 2 tsp
Coriander leaves, chopped Few
Salt to taste
Oil 50 gms


# Soak urad dal, rice, methi seeds, chana dal in water for 1-2 hours.
# Drain the water and grind to a smooth paste. Keep aside for 6-8 hours until it gets fermented.
# Cut the carrots, and beans into small pieces and boil until they are tender along with green peas. Drain the water and keep aside.
# Heat oil in a pan and fry the chopped green chilies, ginger and garlic pieces. Also add boiled carrots, beans, green peas, soya sauce, ajinomoto, chili sauce, little water and cook for a while.
# Mix little water to the corn flour and mix well. Add this to the above carrots mixture and mix well. Sprinkle green onions and coriander leaves and remove from heat. The manchurian curry is ready.
# Heat non-stick dosa pan and rub the pan with wet cloth. Now make dosas from the above dosa batter. Add the curry on the top and spread throughout the dosa. Sprinkle little oil, roll the dosa and remove.
# Repeat for the remaining dosas.

Mughlai Paratha


1/4 cup rava (semolina)
1 1/2 cup wheat flour
1 1/2 cup maida (all-purpose flour)
1/2 cup milk
3/4 cup oil
oil for frying
salt to taste


1.Mix the wheat flour, maida, rava with the oil, water, salt and knead into soft pliable dough. Cover and keep aside for atleast 30 minutes.
2.Divide the dough equally into balls. Roll out each ball and apply oil on it, then pleat it and make a circular roll.
3.Press and roll out again into a bigger round. Place the paratha on a hot tava and roast on both sides.
4.Heat oil in a shallow pan and shallow fry this roasted paratha in it.
5.Serve hot with curd (yogurt) or any vegetable curry.

Mutton Keema Paratha


Salt to taste
Water to knead
Method I: Mix flour, salt, & ghee then add water little at time & form soft dough. Keep covered with a moist cloth.


Minced meat-1/2 pound (washed)
Ginger garlic paste-1tsp
Turmeric powder-1/4tsp
Garam Masala powder-1tsp
Jeera powder-1/2tsp
Salt to taste
Method: heat oil in a pan & add onions fry well then add ginger garlic paste sauté for a minute & add tomatoes, turmeric powder, pepper powder, salt, jeera powder & fry for 2mts. Now add the meat, garam masala powder, & water. Cover & cook till the meat is tender & is fully cooked. Fry well till all the water is evaporated & the meat is fully dry.
Making Parathas: Take a small ball sized dough. Roll like a thick puri.Place little keema mixture over the puri & bring all ends together & form a ball.Now dusting with dry flour roll into a paratha.Heat a griddle, place paratha on it.Drizzle with ghee/oil & cook till done.

Rice Roti


2 cups rice flour
1 cup overcooked soft rice
salt to taste

1. Blend the cooked rice to a smooth paste in a blender. Use water as required. Add salt to the flour.
2. Add blended rice paste, knead into a soft dough. Take a ping pong ball sized dough. Roll in some dry flour, pat into a thin chappati.
3. Do the above with your palm or with a rolling pin. Place on a warmed griddle, apply water with hand on upper side.
4. Invert and roast on wetted side till cooked. Invert again and puff up like chappati or on direct flame.
5. Serve hot with saag, or other gravy vegetables.

Gobi(cauliflower) Manchurian

Ingredients of Cauliflower(Gobi) Manchurian :

1 medium Gobhi (Cauliflower)
3/4 cup Flour (Maida)
1 tbsp Corn Flour
Salt to taste
1 Chopped green chili
11/2 tbsp Garlic Paste
11/2 tbsp Ginger Paste
1 cup finely Chopped Onions
Finely Chopped Coriander Leaves
1/4th tsp Ajinomoto
2 tbsp Soya Sauce
2-3 tbsp Tomato Ketchup
2 tbsp Oil

Preparation of Gobhi Manchurian :

* Make a paste of maida, corn flour and salt using water.
* Take a tsp. of ginger and garlic paste, add it to the paste.
* Dip the gobi florets in the paste and deep fry till golden brown. Keep aside.
* Heat oil in another pan and add the left ginger & garlic paste, chopped onions and green chili to it.
* Now, mix aginomoto, soya sauce and tomato sauce to it.
* Add fried Gobi kept aside and mix well. Garnish it with coriander leaves. Serve the gobi manchurian hot.

Rasam Masala


1/2tsp Cumin Seed (Jeera)
2 tsp Coriander Seed (Dhania)
1 tsp Fenugreek seeds (Methi)
1 tsp Mustard seeds (Rai/Sarson)
6 broken into several pieces dried Chilli (Mirch)
Few Curry Leaves (Kari Patta)
1/2 tsp Black Gram (Urad Daal)
A pinch of Asafetida (Hing)
1 tblsp Black Pepper corns (Kalimirchi)

How to make Rasam Masala:

* Roast all ingredients except asafetida in a dry pan and cook over a very low fire, until the chilies become crisp and the spices smell taking care not to burn.
* Cool slightly, then grind all ingredients together, and then mix with the asafetida powder.

Tandoori Masala


1 tsp Garlic (Lasun) Powder
1 tsp ground Ginger (Adrak)
1 tsp Cloves (Lavang) Powder
1/2 tsp grated Nutmeg (Jaiphal)
1 tsp Mace Powder (Javitri)
11/2 tblsp Cumin (Jeera) Powder
2 tblsp ground Corriander (Dhania)
1 tsp Fenugreek (Methi) Powder
1 tsp ground Cinnamon (Tuj/Dalchini)
1 tsp fresh ground Black Pepper (Kalimirchi)
1 tsp ground brown Cardamom (Elaichi) Seeds
2 tsp Red Food colouring

How to make Tandoori Masala:

* Mix all the above ingredients, without roasting them first, push through a fine sieve.
* Store in an airtight container.
* Close the lid tightly after use.

Mutton Bheja Fry

Bheja Fry Ingredients:

1. Brain – 1 per person
2. Tomato - 1 medium diced
3. Hannibal Lecter Grin – 1 wide
4. Onions – 2 medium
5. Meat masala – 1 teaspoon
6. Turmeric/Haldi – 1/2 teaspoon
7. Red chilli powder – 1/2 teaspoon
8. Olive oil – 1 teaspoon
9. Coriander – up to you really.
10.Toast – 4, chopped up into 12 bite-sized pieces

Bheja Fry Method:

1. Fry the onions till golden brown
2. Add the spices and the tomatoes
3. When the tomatoes become mushy, add the brains and cook for 15 mins
4. Shmush little portions on the toast pieces

Mutton Paya Soup


Lamb trotters/legs:-4 nos
Onions 1 (chopped)
Gralic - 5-6 pods (chopped)
Black Peppers -- 10 nos
Coriander (whole) 1 tbsp
Green chillies 2(slited)
Zeera - 1 tbsp
Oil 2 tbsp
Salt as per taste


1.Clean mutton legs throughly and check it for small hair which has to be removed.
2.Mix trotters, onions, garlic, black pepper, coriander, zeera, chillies and oil.Pressure cook until you get 5-6 whistles.
3.Allow it to cool and add salt,again pressure cook until you get 2-3 whistles.
Note 1:Before giving it to kids filter the soup and let it be warm.This taste good with hot dosa.
Note 2:Remember to add salt after step two not before that because if salt is added intially the trotters takes time to cook.



* 2 cups self raising flour
* 1/2 tsp baking powder
* 1 cup yogurt
* Vegetable/canola/sunflower cooking oil for deep frying
* 1 cup sugar
* Few strands saffron
* 1/4 tsp cardamom powder
* 2 drops orange food colour
* 2 tbsps rose water


* Mix the flour, baking powder and yogurt into a batter and keep aside for 24 hours to ferment.
* Pour batter into a ketchup dispensing bottle.
* To make sugar syrup: Melt the sugar with the rose water and boil to get a one thread consistency. To check for one thread consistency, carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and gently tease apart. If one thread is formed between your finger and thumb the syrup is done.
* Turn off fire, add the saffron strands and cardamom and stir well.
* Heat the oil in a deep wok-like dish. To test for the right temperature, drop a small amount of batter into the oil. If it sizzles and rises to the top of the oil, the oil is hot enough. Keep the flame on medium at all times to ensure all round cooking of the jalebis.
* Now hold the ketchup dispenser over the hot oil and squeeze the batter into the oil into a wiggly, randomly coiled circle. Squeeze out several at a time.
* Fry till light golden and then remove and put directly into the sugar syrup.
* Allow to soak for 2-3 minutes and then remove.
* Serve warm.



* 2 litres full cream milk
* 2-3 tbsps lime/lemon juice
* 5 tsps flour
* 4 cups water
* 2 cups sugar
* 2-3 tbsps rose water or a few strands of saffron


* Bring the milk to a boil over a medium flame. Stir occassionally to ensure the milk does not burn. When the milk begins to boil, add the lime juice and mix well. When the curds begin to separate from the milk, turn off the fire and leave the millk aside for 10 minutes to let the curdling process finish.
* Strain the cheese and wash it well under running water - to remove all the lime juice from it.
* Now put the cheese in a cheesecloth and hang for 1 hour to completely drain all the liquid from it.
* Put the drained cheese into a mixing bowl and begin to knead it. Continue till all the lumps are removed and the cheese is absolutely smooth. When this happens the cheese will begin to release its fat and your hands will feel greasy. The success of your Rasgulla making effort depends on how smooth you knead the cheese, so give it your best shot!
* Now sprinkle the flour over the surface of the cheese and work it into the cheese to mix thoroughly.
* Mix the sugar and water in a pressure cooker and bring the mixture to a boil (without covering the pressure cooker). Make sure the cooker is large enough to accomodate the finished Rasgullas, as they will expand to double their size while cooking in the syrup!
* While the sugar syrup boils, divide the dough into small marble-sized balls and roll between your palms till smooth.
* Gently add the balls to the sugar syrup and cover the pressure cooker. Add the cooker weight and wait for the first whistle. Once the first whistle blows, wait another 8-10 minutes and then turn off the fire. Release the steam from the pressure cooker and allow the Rasgullas to cool completely before touching them. They will have expanded to almost double their original size and will be delicate when hot.
* When cool, pour the rose water or saffron syrup (made by soaking the saffron strands in a little warm water) on the Rasgullas and chill for a few hours before serving.



* 1 litre full cream/ whole milk
* 1 can (400 gm) sweetened condensed milk
* 1 cup powdered milk
* 1 cup sugar
* 1 tsp cardamom powder
* 1/2 cup unsalted roasted almonds/pistachios cut into slivers (optional)


* Put all the ingredients into a deep, heavy-bottomed (preferably nonstick) pan and blend with a plastic whisk (to avoid scratching the pan).
* Cook on a medium flame till the milk mixture is thickened and reduced to 75 per cent of its original volume. Stir frequently to prevent burning.
* Turn off the fire and add the cardamom powder and almond slivers. Mix well.
* Cool the milk mixture completely and pour into a freezer-safe dish - any shape is fine. You can even use ice-lolly containers to make handy individual serves. Kids love them!
* Freeze and when firm, unmould or scoop out desired portions and serve.

Choco Roll


• 1 Tin Condensed Milk
• 1/2 cup Cocoa Powder
• 1-1/2 cups Grated Coconut
• 3/4 cups Crushed Nuts
• 1 cup Crushed Marie Biscuits

How to make Choco Roll:

• Mix together all the ingredients in a pan.
• Heat it on medium heat ,stirring frequently.
• When it starts thickening and comes in a lump, turn off the heat.
• Make cylindrical shaped rolls out of the mixture.
• Wrap each roll carefully in cling film.
• Keep the wrapped rolls in refrigerator for about an hour.
• After the due time, take the rolls out of the fridge. Remove the cling film from them and cut each roll into slices.
• Choco Roll is ready to serve.

Chocolate Nuts


1. 1 cup Dark Chocolate (grated)
2. 1/4 cup Almonds
3. 1/4 cup Pistachios
4. 1/4 cup Raisins
5. 1/4 cup Cashew Nuts

How to make Chocolate Nuts:

1. Melt the chocolate in microwave or double boiler and whip it till smooth.
2. Add almonds, cashew nuts, pistachios and raisins to the chocolate and mix.
3. Grease the moulds and put spoonful of chocolate-nut mixture into it and refrigerate.
4. Allow it to harden.
5. Serve.

Keema Matar


1. 1 pound Lamb (ground)
2. 1 tsp Vegetable Oil
3. 1 small Onion (chopped)
4. 1 clove Garlic (pressed)
5. 1 (6 ounce) can Tomato Paste
6. 3 tbsp mild Curry Paste
7. 1 + 1/2 cups Water
8. 1 cup fresh or frozen Peas (thawed)
9. 3 sprigs Cilantro (for garnishing)

How to make Keema Matar:

1. Place a skillet on medium-high heat and add lamb meat. Cook till it is browned and crumbly, for about 5 minutes.
2. Drain the excess grease and set the meat aside.
3. Heat vegetable oil in the same skillet.
4. Add onion and stir fry till they begin to brown, for about 3 minutes.
5. Add garlic and cook for another one minute.
6. Add the cooked lamb meat along with tomato paste, curry paste and water.
7. Boil the mixture and reduce heat to medium-low. Cover the skillet and simmer for 15 minutes.
8. Add in peas and cover the skillet. Simmer for another 5 minutes.
9. Transfer the preparation into a serving dish and garnish with cilantro.

Chicken Mughlai


1. 1 Skinless Large Chicken (cut into chunks)
2. 2 Cinnamon Sticks
3. 350 gm Ghee
4. 2 Medium Sized Onions (grated)
5. 4 Lightly beaten Eggs
6. 4 tsp Sugar
7. 6 tsp Ground almonds
8. 1-1/2 inch Ginger (grated)
9. 9 Garlic cloves
10.6 Green cardamoms
11.Flaked almonds for garnishing
12.2 tsp Salt
13.5-6 tbsp Thickened Cream (whisked)

How to make Chicken Mughlai:

1. Heat the ghee or butter in a large cooking pan over moderate heat.
2. Fry the onions with the salt until it turns light brown.
3. Pour the ginger, garlic, cardamoms, and cinnamon sticks into the pan.
4. Fry until the onions are golden brown.
5. Add the chunks of chicken and cook it. Stir it for about 15 minutes.
6. In a small bowl, thoroughly mix the eggs, sugar, ground almonds and cream.
7. Lower the heat. Pour the egg and cream mixture into the cooking pan.
8. Simmer for 5-7 minutes till the chicken is cooked and tender. Do not overcook.
9. Garnish with flaked almonds and serve. Serve hot.

Chocolate Ice Cream


1. 4 ounces Unsweetened Chocolate
2. 1+1/4 cup Milk
3. 2 Eggs (lightly beaten)
4. 1 cup Sugar
5. 1 cup Cream
6. 1 pinch of Salt
7. 1 tsp Pure Vanilla Extract
8. 1/2 cup Milk

How to make Chocolate Ice Cream:

1. Place the chocolate in a saucepan, over low heat.
2. Melt the chocolate and heat milk in another saucepan, over low heat.
3. Slowly, stir the milk into the melted chocolate.
4. Be careful to stir in milk gradually or else, the chocolate will clump and you will find it difficult to break it down.
5. Continue stirring, until the mixture is smooth and thick.
6. Beat sugar into eggs in a bowl.
7. Gradually stir in the chocolate mixture into the eggs.
8. Add cream, salt, vanilla and half cup milk. Mix well and cool.
9. Pour the contents into an ice-cream maker and freeze for at least 3 hours.

Tandoori Fish


2 lbs of any white fish fillets (cut into 2-3-inch pieces)
1 tbsp chopped fresh ginger
4 cloves garlic
1/3 cup vinegar
Salt To Taste
1 tbsp ground coriander seeds
1 tbsp ground cumin seeds
1 tsp ground cayenne pepper
1/2 cup vegetable oil

How to make Tandoori Fish :

* Blend together ginger, garlic, vinegar, salt, coriander, cumin, cayenne and oil in the blender to form a fine paste.
* Marinate the fish pieces into the paste for about 4 hours in the refrigerator.
* Pre-heat the oven on maximum heat at broil.
* Cover the oven tray with foil to avoid mess.
* Place the marinated fish pieces on the tray and broil for about 8-10 minutes.
* Turn over and broil for about 8 minutes again.
* Keep a constant check. Broiling time may vary depending on the thickness of fish pieces.
* Serve the tandoori fish hot with your favorite chutney.

Kerala Fish Curry


400 gms fish pieces
1/2 cup chopped onion
1 tsp chopped ginger
2 tbsp tamarind pulp
1/2 cup coconut milk
1/2 cup fresh grated coconut
2 dry red chili
1 tsp red chili powder
1 tbsp soaked rice
1 tsp cumin seeds
2 tsp coriander seeds
1/2 tsp turmeric powder
2 tbsp oil
Salt To Taste

How to make Kerala fish curry:

* Apply salt, turmeric powder and red chili powder to the fish pieces and keep aside for 15 minutes.
* Lightly roast cumin and coriander seeds. Mix with dry red chillies, soaked rice and grated coconut.
* Grind it to a smooth paste. Soak tamarind in half a cup of hot water. Heat oil in a pan.
* Add chopped onions and chopped ginger. Cook on a high flame till onions are golden brown. Stir in fish pieces and add 2 cups of water.
* Bring it to a boil. Stir in coconut and spice paste. Mash tamarind dissolved in water to make a pulp.
* Strain and add to the gravy. Simmer for 2 minutes and finish with coconut milk.
* Add fish pieces and cook on a medium flame for 7-8 minutes or till the fish is done.

Paneer(Indian fresh cheese)


* Milk -- 1 quart
* Lemon juice -- 1 tablespoon

1. Bring milk just to boil, then remove from heat. Stir in lemon juice and let set 10 minutes to separate the curds and whey.
2. Strain the curds and whey by pouring them through a cheesecloth-lined fine mesh strainer. Squeeze the excess whey from the curds and flatten them out into a 1/2-inch thick square in the cheesecloth.
3. Wrap the curds well with the cheesecloth and place them on a plate. Place another plate on top and weigh it down with something heavy, like a clean brick or canned goods. Set in the refrigerator and chill for 1 to 8 hours to allow and excess whey to be squeezed out.
4. Remove from cheesecloth and cut into squares for use in recipes.

* A reasonable vegan substitute for paneer is firm tofu. Tofu is not Indian, but its texture and flavor are fairly similar to paneer.
* Sometimes spelled panir.

Turkey Chili


* 1 1/2 teaspoons olive oil
* 1 pound ground turkey
* 1 onion, chopped
* 2 cups water
* 1 (28 ounce) can canned crushed tomatoes
* 1 (16 ounce) can canned kidney beans - drained, rinsed, and mashed
* 1 tablespoon garlic, minced
* 2 tablespoons chili powder
* 1/2 teaspoon paprika
* 1/2 teaspoon dried oregano
* 1/2 teaspoon ground cayenne pepper
* 1/2 teaspoon ground cumin
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper


1. Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender.
2. Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.

Turkey Fried Rice


* 2 cups reduced sodium chicken broth
* 1 cup uncooked brown rice
* 2 cups cubed cooked turkey breast
* 3 tablespoons reduced-sodium soy sauce
* 1 egg, lightly beaten
* 1 small onion, chopped
* 1/4 cup chopped green pepper
* 1/4 cup chopped celery
* 1 tablespoon canola oil
* 1 cup shredded romaine lettuce


1. In a saucepan, bring broth to a boil. Stir in rice. Reduce heat; cover and simmer for 45-50 minutes or until liquid is absorbed and rice is tender. Remove from the heat; cool. Cover and refrigerate overnight.
2. In a bowl, combine turkey and soy sauce; cover and refrigerate. In a large nonstick skillet, cook and stir the egg over medium heat until completely set. Remove and set aside. In the same skillet, saute onion, green pepper and celery in oil until tender. Add rice and turkey; cook and stir over medium heat for 6-8 minutes. Add lettuce and reserved egg; cook and stir for 1-2 minutes. Serve immediately.

Nutritional Analysis:

One serving (1 cup) equals 367 calories, 10 g fat (2 g saturated fat), 106 mg cholesterol, 994 mg sodium, 40 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.

Mullangi Sambar


White Radish - 2
Tomato -1
Thuvar dhal – Half cup
Tamarind – small lemon size
Sambar powder – 1 tablespoon
Turmeric powder – 1/4 teaspoon
Salt – 1 teaspoon

For seasoning:

2 teaspoon oil
Half teaspoon mustard
A pinch of asafetida
Few curry leaves
Sambar onion – 4 or 5 cut length wise


Wash thuvar dhal and add two cups of water along with a pinch of turmeric powder and pressure cook till soft.

Soak tamarind in water and squeeze out the juice.

Cut tomato into medium size pieces. Remove the skin from radish and cut it into thin round pieces. Add water just to cover the radish pieces. Add tomato pieces, salt, sambar powder, turmeric powder and cook on medium flame till the radish is soft. Add tamarind juice and allow to boil. Now add the cooked thuvar dhal mashed well. In a kadai put the oil and when it is hot add the mustard. When it pops up, add asafotida, cut onions and curry leaves and fry for a while. Add this to the sambar. Mix well. Remove from stove.

Murgh Musallam

Prep: 30 mts, Cooking Time: 25-30 mts
Serves 5-6 persons
Cuisine: Mughalai.


1 kg chicken, washed and cut into medium sized pieces
2 large onions, sliced
4 garlic cloves, sliced
2 large tomatoes, pureed
1/2 tsp red chilli pwd
fresh coriander leaves for garnish
salt to taste
10 almonds, soak in warm water, remove skin and make paste
2 1/2 tbsps oil

Dry roast on low flame for 3 mts:

1/2 tsp pepper corns
1/2 tsp cumin seeds
1 1/2 tsps coriander seeds
1″ cinnamon
4 cloves
2 elaichi/cardamom

For Marinade:

1 1/4 tsp ginger garlic paste
1/2 tsp green chilli paste
3/4 cup curd/yogurt
1/2 tsp red chilli pwd
1/4 tsp turmeric pwd


1 Marinate chicken with the ingredients called for ‘marinade’ for 1/2 hr. Meanwhile make other preparations.
2 Heat a tbsp of oil in a vessel, add garlic and sliced onions and saute for 6-7 mts till they turn brown. Remove and keep aside. Once cool, make a fine paste of the sauteed onions, garlic and dry roasted ingredients, by adding a little water (approx 4-5 tbsps). Keep aside.
3 Heat a tbsp of oil in the same cooking vessel, add the chicken pieces (keep aside the marinade) and roast them for 6-7 mts till they are lightly browned. Remove and keep aside.
4 In the same vessel, drizzle some oil, add the ground paste and saute for 3 mts. Add salt and red chilli pwd and combine. Add the tomato puree and cook for 4 mts.
5 Add the chicken pieces, marinade, almond paste and 1/2 cup water and combine well. Cook on low to medium flame till the chicken turns soft with a thick gravy.
6 Turn off heat and garnish with fresh coriander leaves. Serve hot with white rice, biryani or rotis.

Gutti Vankaya

Ingredients:(Spicy Brinjal Gravy)

Brinjal : 250 gms or 8 to 10
Coconut : 1/2 cup shredded
Chopped onion : 1 cup
Red chilli powder : 1 teaspoon
Salt to taste
Coriander seeds : 1 teaspoon
Cloves : 1/ 4 teaspoon
Black pepper : 1/4 teaspoon
Vegetable oil : 4 table spoons
Cilantro : To garnish

Directions to prepare Spice Brinjal Gravy:
Preparation :

1. Split each brinjal vertically in to four parts ( but not completely ) and put them in salt water.
2. Roast coriander seeds, black pepper and cloves on saute pan with 1/2 teaspoon oil.
3. Grind above roasted ingredients in to fine powder. Add coconut, onion, red chilli powder and salt and grind it in to paste.
4 . In a medium size pan heat 2 table spoons oil. Add above prepared paste and fry for 2 minutes. Turn off the flame.
5. Heat 2 table spoons of oil in a wide bowl over medium flame. Add brinjal and fry them on low flame stirring constantly until they become soft. Turn off the flame.
6 . Stuff the brinjals with above prepared paste.Garnish with cilantro.
7.Depending on your taste adjust salt and chilli powder to make wonderful Spice Brinjal Gravy or Brinjal Curry.

Serve with rice Spice Brinjal Gravy , chapathi or javar roti.

Note:Cook on medium heat only. The Spice Brinjal Gravy or Brinjal Curry should be little bit thick.

Tomato Pulao

Ingredients for Tomato Pulao

Basmathi Rice 2 cups
Tomatoes 4
Garlic Cloves 2
Garam Masala 1/2 tsp
Pulav Masala 2TSP
Butter 2TSP
Salt as per
Coriander Leaves for garnishing

Directions to prepare Tomato Pulao

1]Wash and cook rice adding enough salt and let it cool completely.
2]Heat the butter and add sliced onion and fry till transparent. Then add garlic and fry until transparent.
3]Now add chopped tomatoes along with all the rest of the masala ingredients and keep frying until the tomatoes are properly cooked and become mushy.
4]Mix the above with rice and garnish with coriander leaves.

Serve hot Tomato Pulao

Tomato Soup


* 1 tablespoon vegetable oil
* 1 cup chopped onion
* 2 cloves garlic, minced
* 1/2 cup chopped carrot
* 1/4 cup chopped celery
* 2 (28 ounce) cans crushed tomatoes
* 3 1/2 cups vegetable broth
* 1 tablespoon vegetarian Worcestershire sauce
* 1 teaspoon salt
* 1/2 teaspoon dried thyme
* 1/2 teaspoon ground black pepper
* 4 drops hot pepper sauce


1. Heat oil in a large Dutch oven over medium-high heat. Saute onion and garlic until onion is tender.
2. Add carrot and celery; cook 7 to 9 minutes until tender, stirring frequently. Stir in tomatoes, broth, Worcestershire sauce, salt, thyme, pepper and hot pepper sauce. Reduce heat to low. Cover and simmer 20 minutes, stirring frequently.

Badam Kheer


* Almonds (Badam) 1 cup
* Milk 4-6 cups
* Sugar same amount as almond paste (about 1 cup)
* Saffron 1/2 t.spoon
* Kesari powder (color) a small pinch (optional)


1. Soak saffron in little cold milk, and keep it aside.
2. Soak almonds in hot water for 1 hour.
3. Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water.
4. Measure the amount of almond paste, and keep the same amount of sugar aside.
5. Cook the almond paste for 5-10 minutes while stirring it constantly, till the flavour comes out.
6. Now add sugar and keep stirring.
7. Add the remaining milk, and boil for 10-15 minutes.
8. Add the soaked saffron and serve it cold.

Tomato Pappu


* Kandi bedalu (Bengal gram daal) (100grms)
* Tomato(2)
* Dry red chillies (1 or 2)
* Tamarind (little 1 inch)
* Garlic (2/3 flakes)
* Mustured seeds (1/2 tbl spoon)
* Jeera (1/2 tbl spoon)
* Onion (1)


1. Wash daal neatly.
2. Add tomato, green chillies, half of the onion, and one glass of water to daal.
3. Put in pressure cooker for 3 vizzles.
4. After the pressure has come down, add salt, smash the daal, add tamarind juice, season it and keep it on flame for 5 minutes

For seasoning:

1. Take one tea spoon of oil in kadai and heat.
2. Add asafetida, mustered seeds, jeera, dry red chillies, garlic, onion. Fry till golden brown color.
3. Add the smashed daal to the seasoning


1. If the daal is too thick you can add little water during step 4.
2. This daal is good for health.
3. You can prepare this in the similar way like Mudda pappu.

Mint Chutney


1 cup mint leaves
1 cup coriander leaves
1 tablespoon oil
3 small green chilies
1 1/2 tablespoons tamarind paste
1/2” piece finely chopped ginger
2/3 cup grated coconut
1/4 tsp sugar
salt to taste

Heat the oil in a frying pan or kadai and fry the green chilies, tamarind and ginger for 2 minutes. Remove the pan from the heat and add mint and coriander leaves and mix completely. Do not allow the mint to fry too much or it will have a bitter taste. Place the mixture together with coconut, salt and sugar in a food processor or grinder and mix until well blended.

To make the chutney milder or hotter adjust the amount of green chilies.

Coconut Chutney


1/2 cup coconut, shredded
4 small green chilis
3 tablespoons fried gram dal
1/2 inch piece minced ginger
marble-sized piece of tamarind
Salt to taste
1 Tablespoon oil
1 teaspoon mustard seeds
1 Tablespoon split black gram dal
8 curry leaves

Blend the coconut, green chilies, fried gram dal, ginger, tamarind and salt in a food processor.
Heat oil in a small frying or sauce pan and once the oil is hot add mustard seeds, split black gram dal and curry leaves. Fry for 2 minutes. Mix into the coconut mixture. If the coconut chutney is a little dry, add water.
Notes on Ingredients:
Coconut can be bought whole, shredded (fresh), and desiccated or dried and shredded. For Coconut Chutney, I prefer to purchase it already shredded but still fresh and moist. If it is desiccated, I prefer to boil a cup of milk and add the coconut to it to re-hydrate it.

Tomato Chutney


1 medium onion, small dice
2 teaspoons minced ginger
3 red chilies
2 Tablespoons oil
5 large ripe tomatoes
1 teaspoon mustard seeds
1 teaspoon split black gram dal
salt to taste

Heat 1 tablespoon of oil in a frying pan or kadai and add onions and ginger and fry until the onions turn brown. To remove the skin from the tomato, put them into a pan of boiling water for just a minute and the skin will come off easily. Then, chop the tomatoes into small pieces. Add the tomato to the pan and fry for 2 minutes. Add salt, then add the mixture into a food processor and grind to a paste.
Heat the remainder of the oil in a small frying pan and add mustard seeds and dal. Fry for 2 minutes or when the mustard seeds start spluttering. Add the tomato mixture and fry for about 5 minutes. Serve the tomato chutney with bread such as dosai or poori or roti.
You can make this dish milder or hotter by the number chilies in the recipe.

Egg Curry


1 golf ball sized (1-1 1/2 inch round) TAMARIND
1 tablespoon OIL
1/2 tsp URAD DAL (see note)
1 ONION, diced
1 CHILI, chopped (optional)
1 medium TOMATO diced
1/2 cup COCONUT MILK or 1/3 cup shredded COCONUT (see note)
1/2 – 3/4 cup WATER (hot)
1/2 tsp TURMERIC
SALT and PEPPER to taste

Boil the eggs until they are fully cooked, usually about 12 minutes. Peel the eggs and set aside.
If you have tamarind pressed together, soak it in 1/2 cup warm water and set aside.
Heat the oil in a heavy skillet or fry pan. When the oil becomes hot (the oil will start to shimmer, also before it smokes) add the cinnamon stick, curry leaves, fenugreek, cumin seeds, fennel seeds and urad dal. Fry this until the urad dal turns a nice golden brown. Add the onion and chili (if you like it hot!). Fry for 2-3 minutes or until the onions are clear. Reduce the heat and add the garlic and ginger. Fry another 1-2 minutes or until the garlic becomes very fragrant and add the tomato. If you are using the shredded coconut, add it with water. If you use coconut milk, you may omit the water, unless you like a thinner sauce. Add the Tomato sauce, tamarind paste and turmeric and season with salt and pepper. Let this come to a boil and reduce the heat and simmer until the sauce is thickened. Add the eggs and simmer for at least 5 more minutes so that the eggs absorb the flavor.
Serve with rice and a bread such as chapatti or poori. Enjoy!
The Urad Dal for this egg curry can be found in specialty stores. It is the split, white lentil without the black shell. With the shell it is known as black gram dal. This is often fried with mustard seed in oil at the beginning of making a sauce.
Coconut can be found in many different ways. In South India, it would primarily be shaved straight from the coconut shell. In stores, it can be found fresh shaved, in coconut milk or dessicated or dried. If you use the dessicated coconut for this egg curry, put it in some water or milk, bring to a boil, remove from the heat and set aside. This will extract the rich flavor from the coconut.

Lemon Rasam


1. Boiled Toor dal - 4 tablespoons.
2. Tomato - 1 Small - Big cut pieces.
3. Green Chillies 3 cut length wise.
4. Ginger - finely cut one small piece (optional)
5. Salt to taste
6. Hing - Little
7. Turmeric Powder 1/4 tsp
8. 2 1/2 to 3 table spoons of Lime juice.
9. Water - 2 glasses.


Curry leaves.
Coriander leaves.


Mustard seeds : 1/4 tsp.
Cumin seeds: 1/4 tsp.
Ghee: 1/2 tsp.

In a vessel put Cooked dal, Slit green chillies, Chopped ginger,Salt, Hing , Turmeric powder and 1 glass of water, mix well.
Bring to a boil, when it starts boiling add cut tomato and boil till the green chillies cooked (colour of green chillies will change.)
Now, add remaining water and boil till foamy.
Switch off, squeeze lemon juice.
Garnish with Curry and Coriander leaves.
Season the ingredients with ghee.
Serve with hot rice.
See again, No Rasam powder or Tamarind used.


If the stove is on when adding lemon juice the taste of rasam will change in to bitter.

1. You can add crushed garlic while boiling.
2. You can reduce the chillies and use crushed pepper.

Sev Puri


10 - Flat Puris (crisp)
1 cup Fine Sev
1/2 cup chopped Onion (Pyaj)
1/2 cup Curd (Dahi)
3 tblsp Tamarind (Imli) Chutney
3 tblsp Coriander Leaves (Dhania Patta) Chutney
1/2 cup boiled Potato (Aloo)
1 tblsp Chaat Masala
1/2 tsp Red chili pepper (Lal Mirchi)
1/2 tsp Cumin Seed (Jeera)

How to make sev puri:

* Arrange the puris on a plate make a hole in each puri in the centre.
* Fill with a few chopped boiled potato cubes.
* Add about 1/4 tsp of tamarind and green chutneys in each.
* Sprinkle cumin powder, salt, red chilli powder.
* Sprinkle finely chopped onions.
* Then generously sprinkle sev all over the puris.
* Garnish with finely chopped coriander.
* Serve fresh..