Doodhi Halwa

1 kg doodhi
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
1 tbsp ghee
Method
Peel and grate Dudhi
Put milk and dudhi in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stircontinuously. Add sugar and cook
further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or theghee oozes out. Servehot, decorated with a chopped almond or pista.

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Carrot Halwa

1 kg juicy orange carrots
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
few drops orange colour (optional)
1 tbsp ghee
Method
Peel and grate carrots
Put milk and carrots in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stircontinuously. Add sugar and cook
further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or theghee oozes out. Servehot, decorated with a chopped almond or pista.

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Upside-Down Cinnamon-Apple Coffee Cake

Prep Time: 20 minStart to Finish: 1 hr
Makes: 8 servings

Indulge yourself with this apple-flecked sticky-bun cakeeasily assembled
with refrigerated cinnamon roll dough.

1 1/2 cups chopped peeled apples
1 (12.4-oz.) can Pillsbury® Refrigerated Cinnamon Rolls with Icing
1/2 cup pecan halves or pieces
2 tablespoons margarine or buttermelted
1/3 cup firmly packed brown sugar
2 tablespoons corn syrup

1 . Heat oven to 350°F. Spray 9-inch glass pie pan with nonstick cooking
spray. Spread 1 cup of the apples in sprayed pan.
2 . Separate dough into 8 rolls. Cut each roll into quartersplace in large
bowl. Add remaining 1/2 cup apples and pecans.
3 . In small bowlcombine margarinebrown sugar and corn syrupmix well. Add
brown sugar mixture to dough mixturetoss gently to combine. Spoon mixture
over apples in pan.
4 . Bake at 350°F. For 28 to 38 minutes or until deep golden brown. Cool 5
minutes. Invert onto serving platter.
5 . Remove lid from icing. Microwave icing on HIGH for 10 to 15 seconds or until of drizzling consistency. Drizzle over warm coffee cake. Serve warm.

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Cinnamon Popcorn Crunch

3 quarts popped popcorn, unsalted
1 (6 1/2-ounce) can salted mixed nuts
1 pound light brown sugar
1 cup light corn or maple syrup
1/2 cup butter or margarine
1/2 cup water
2 teaspoons salt
1 1/2 teaspoons ground cinnamon
Mix popcorn and nuts in large buttered bowl. Combine sugar, syrup, butter or
margarine, water, salt and cinnamon in saucepan. Heat slowly to the boiling
point, stirring until sugar melts. Cook to hard crack stage, 290 to 295*F
(145*C).
Pour syrup in a fine stream over popcorn and nuts. Stir until popcorn and
nuts are evenly coated with syrup. Spread out on large buttered surface or
waxed paper. Separate into bite-size portions with forks. Cool.
Makes 4 1/2 quarts.

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Bacon Spinach Swiss Omelet

1 1/2 teaspoons each of butter and peanut oil or
Vegetable oil
3 beaten eggs
1/4 cup cooked, crumbled bacon
1/2 cup blanched or steamed spinach (remove liquid
Before adding to omelet or cover and cook in microwave
Until wilted)
1-2 ounces of real Swiss cheese (1/4 - 1/2 cup)
Salt and pepper to taste
1-2 dollops of sour cream

Heat a 7-10 inch egg pan over moderate heat (the
Smaller the pan, the thicker the omelet)
While the pan is heating, beat the eggs in a mixing
Bowl with a wire whip until blended but not frothy
When the pan is hot enough to sizzle a drop of water,
Add the butter and oil
When the butter stops foaming, whip the eggs a couple
Of times and pour into the pan
Let the eggs sit until they begin to cook around the
Edges
Lift the edges of the eggs with a rubber spatula and
Tip the pan to allow the liquid to run underneath
Repeat this process until the top is thickening and
Very little liquid egg remains
Add the bacon, Swiss cheese and blanched spinach
Across the bottom of the omelet and add salt and
Pepper, if desired
Fold in half and slide onto plate
If serving two, cut in half before sliding onto plates

Garnish with a dollop of sour cream

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Coconut Burfi

Ingredients
250 gms. finely grated coconut
250 gms. sugar
150 ml. water
ghee for greasing plate
Method
1.Prepare syrup with sugar and water to 2 1/2 thread consistency.
Use method as shown in introduction.
2.Warm coconut in heavy saucepan, pour in the syrup.
3.Stir well and cook till soft lump forms.
4.Spread in a greased plate. Cool.
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5.Sprinkle cardamom powder (optional).
6.Cut into squares, store in airtight container.
Making time: 30 minutes
Makes: 20-25 pieces
Shelf life: 2 weeks

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Patisa (Soan Papdi)

Ingredients
1 1/4 cup gramflour
1 1/4 cup plain flour (maida)
250 gms. ghee
2 1/2 cups sugar
1 1/2 cup water
2 tbsp. milk
1/2 tsp. cardamom seeds crushed coarsely
2 tsp. charmagaz (combination of 4 types of seeds) refer glossary
4" squares cut from a thin polythene sheet
Method
Sift both flours together.
Heat ghee in a heavy saucepan.
Add flour mixture and roast on low till light golden.
Keep aside to cool a little, stirring occasionally.
Prepare syrup simultaneously.
Make syrup out of sugar, water and milk as shown in introduction.
Bring syrup to 2 1/2 thread consistency.
Pour at once into the flour mixture.
Beat well with a large fork till the mixture forms threadlike flakes.
Pour onto a greased surface or thali and roll to 1" thickness lightly.
Sprinkle the charmagaz seeds and elaichi and gently press down with palm.
Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet.
Store in airtight container.
Making time: 45 minutes
Makes: 20 pieces (approx.)
Shelflife: 2 weeks

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Rice Cake recipes

SWEET RICE CAKE WITH COCONUT

2 eggs
1 box sweet rice flour
1/2 c. butter
2 1/2 c. milk
1 tbsp. baking powder
1 tsp. vanilla
1 1/4 c. sugar
1 c. coconut, shredded or flakes

Cream together sugar, and butter. Then add eggs, one at a time. Mix dry ingredients together. Combine the mixture, then add milk and vanilla. Pour it into greased baking pan. Sprinkle evenly on top with coconut flakes. Bake at 350°F for 45 minutes. Cake will come out chewy. Cut into squares.

STEAMED (RICE CAKE) PUTO

2 c. rice soaked in 1 1/2 c. water overnight
2 tsp. baking powder
1-1 1/2 c. white sugar
4 egg whites
2 tbsp. sugar for egg whites

You may use long grain.

In a heavy duty blender, puree soaked rice in water until very fine. Pour in a bowl; add sugar and 2 teaspoons baking powder. Mix well and set aside.

Beat egg whites until stiff. Add 2 tablespoons sugar to keep the air in the beaten egg whites. Fold the egg whites into the beaten rice batter and pour into muffin pans. Steam for about 20 minutes or until done. Optional: Sprinkle a few anise seeds on top of the puto. Serve with grated coconut.

Note: You may use basket steamer in a wok half filled with water.

2 c. rice soaked in 1 1/2 c. water overnight
2 tsp. baking powder
1-1 1/2 c. white sugar
4 egg whites
2 tbsp. sugar for egg whites

You may use long grain.

In a heavy duty blender, puree soaked rice in water until very fine. Pour in a bowl; add sugar and 2 teaspoons baking powder. Mix well and set aside.

Beat egg whites until stiff. Add 2 tablespoons sugar to keep the air in the beaten egg whites. Fold the egg whites into the beaten rice batter and pour into muffin pans. Steam for about 20 minutes or until done. Optional: Sprinkle a few anise seeds on top of the puto. Serve with grated coconut.

Note: You may use basket steamer in a wok half filled with water.

RICE CAKE AND CHEESE SNACK

2 rice cakes, unsalted
1 tsp. prepared yellow mustard
1/4 c. defatted cheddar cheese, grated

Preheat oven to 350 degrees. Place rice cakes on baking sheet or aluminum foil and bake 3 to 4 minutes or until crisp. Remove from oven, spread with mustard and top with cheese. Return to oven and bake 3 to 4 minutes just until cheese melts. Serve immediately.

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Kaju Bharfi

Ingredients
2 cups of cashewnuts soaked in water for 2 hours
1 cup powdered sugar
1 tbsp. ghee
1/2 tsp. cardamom powder
silver foil (optional)
Method
Drain and blend the cashews to a fine paste.
Use as little water as possible when blending.
In a heavy saucepan put sugar and paste.
Cook on slow to medium heat.
Cook stirring continuously till a soft lump is formed.
Add ghee and cardamom powder and mix well.
Spread on a clean greased worksurface.
Roll lightly with a rolling pin, to 1/8" thickness.
Apply the silver foil.
Cool, cut into diamond shaped burfis.

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Coconut Laddoo

Ingredients
1 can condensed milk
2 cups of dessicated coconut
1 tablespoon sugar
Method
Mix the condensed milk and the coconut in a bowl.
Add the sugar and stir on a low flame for about 4 minutes.
Set aside till the mixture has slightly cooled down.
Shape into laddoos(small round balls).
Roll each laddoo in a little dessicated coconut.
Store in airtight jars.

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Home-made Paneer

Ingredients
5 cups of whole milk
2 tsps vinegar
Method
Boil the milk in a open pan.
When it's boiling, add the vinegar and wait
for the milk to curdle completely.
Take it off the fire and let it sit for 10 minutes.
Pour it onto a cotton/muslin cloth and tie it with a
tight knot.
When all the water is drained from the paneer,shape it into a
large rectangular block,transfer it into another piece
of paper/cloth, wrap it properly and refrigerate it overnight.
Cut into cubes and deep fry in hot oil.
Drain and store in the frezer.

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Pedhas

INGREDIENTS
500 gms. khoya (mawa)
300 gms. sugar
3 drops colour as required
8 to 10 pistas sliced
1/2 tsp. cardamom powder
cookie mould
Method:
Grate khoya . Powder sugar . Mix together in a skillet .
Heat on low flame , stiring continously .
Cook till mixture thickens . It should form a very soft lump .
Cool for 10 minutes . Add cardamom powder & colour . Mix well .
Take a small fistful of mixture . Form a ball . Press into the cookie mould .
Turn out carefully . Press 2-3 slices of pista on the centre .
Repeat for remaining mixture .
Note on khoya.
Khoya is available in most Indian sweetmeat stores anywhere.
Making at home consumes time but isn't that difficult.
Boil milk on high flame in a large heavy saucepan till water evaporates ,
leaving a soft lump. Stir frequently while cooking.
OR Substitute with 1 tin (400 gms.) condensed milk and 1 cup milk.
Lessen sugar by 1/2. Boil till a soft lump is formed. Stir continuously while cooking.
Serves: 36 pieces
Time required: 1/2 hr.
Shelf Life: 15 days (refrigerated)

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Chickoo Halwa

6 chickoos
1/2 tea cup milk
1/4 - 1/3 cup sugar
150 gms khoya or milk powder made paste.
2 - 3 drops cochineal (essence)
1 tbsp ghee
Method
Peel and mash chickoos or blend.
Add milk and boil in heavy saucepan.
When slightly thick add khoya and cook, stirring continuously.
Add sugar and ghee. Cook on low turning continuously till ghee oozes.
Garnish with almond or walnut in centre of the halwa.
31. Dal ka seera
500 gm Moong dal (green)
500 gm sugar
500 gm ghee
saffron soaked in a little milk
elaichi powder
water about 250 ml.
Method
Soak the dal for 5-6 hours.
Wash and remove the skins well.
Grind dal fine either in a stone grinder or electric grinder or mixie.
Use as little water as possible.
Put sugar and water in a pan and put to boil.
Once sugar dissolve add a few tblsp. of milk.
As the syrup boils the scum will rise.
Remove with a strain.
Further boil till the syrup become sticky between the fingers.
(One thread should fall when poured from a tilted spoon) keep aside.
Heat the ghee in a heavy kadai (vessel) and add dal.
Keep stirring rigorously to avoid burning.
Once the dal stops sticking to the vessel, stir gradually till golden brown, and ghee begins to separate.
Pour the hot syrup, add elaichi and dissolved saffron.
Stir very carefully, not allowing hand to be scalded. Cook slowly till all water is absorbed.
Decorate with chopped dry fruit.
Serve hot especially on a cold day.

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Sweet Pongal

Ingredients (for two people) :-
Moong dhal - 1/2 cup.
Rice - 1/2 cup.
Milk
Coconut
cashew
jaggery
raisins (khish-mish - dry grapes)
cardamom
ghee.
Fry the moong dhal (before washing) till it becomes little light brown (it
will start smelling). Then soak rice and dhal separately for 10 minutes.
Thoroghly wash and keep it in cooker with the right water (lesser is o.k)and
cook it seperately (in two different containers). Meanwhile cut coconut in
very small pieces and fry in ghee. Fry cashew and raisins also separately.
Break the jagerry and put in water (very little) and make a syrup.This is
done because sometimes jagerry has mud and stones. After we make the syrup
strain it through tea strainer. Put the rice and dhal in a big vessel and
add milk (may be one cup) and cook it till all the milk gets absorbed. Add
jaggery syrup and again cook till even it gets absorbed. Add three big table
spoons of ghee, powdered cardamon and cook again for a while. Add fried
coconut, cashews and raisins.
Serve hot in two cups with a spoon of ghee.

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Sarson ka saag

Ingredients
1 bunch sarson greens
1 bunch spinach
1 onion grated
1/2 tsp. each ginger & garlic grated
3 green chillies
1 tbsp. grated cheese or paneer (optional)
1/2 lemon juice
salt to taste
2 tbsp. ghee
1 tbsp. oil
1/2 tsp. garam masala
1 tbsp. maize flour
Method
1.Chop both greens, wash, drain.
2.Heat oil in the pressure cooker direct.
3.Add both greens, green chillies, stir.
4.Add ginger, garlic, stir.
5.Add few pinches salt, 1 cup water.
6.Pressure cook till done. (2 whistles).
7.Mash well.
8.Heat ghee in a pan, add onion, saute till brown,
9.Add all other ingredients, except cheese.
10.Stir well and cook till oil separates.
11.Garnish with cheese.
12.Serve hot with makki ki roti, or paratha.
Making time: 25 minutes (excluding pressure cooking time)
Makes: 3-4 servings
Shelflife: Best fresh

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Green All-Purpose Chutney

Ingredients:
15 green chillies
1/2 cup coriander
1/2 lemon
1 tbsp. sev or potato wafers crushed
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1/2 tsp. jaggery
salt to taste
1 tsp. oil
1 clovette garlic
Method:
Put all the ingredients , except oil and asafoetida , in a small mixie.
Heat the oil and add the asafoetida and put in the mixie.
Run the mixie till a smooth chutney is obtained.
Try using no water or as little as possible to make the chutney keep longer.
Add water as and when required.
Store in a clean glass bottle.
Note: Sev is a fried Indian snack made of gramflour.
Makes 1/2 cup chutney
Making time: 5 minutes
Shelf life: 1 week (refrigerated)

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Pear and Mango Chutney

Ingredients:
250 gms. raw firm mango
250 gms. pears.
500 gms. sugar
2 tsp. salt
1 tsp. red chilli powder
1 tsp. garam masala
1 tbsp. marshmelon (kharbooja) seeds.
1 tbsp. raisins.
2 cloves powdered
8 each almonds and cashews chopped finely.
Method:
Peel and mash and pear.
Put 1 tbsp. sugar in a heavy saucepan.
Heat on a low flame, stirring and cooking till it turns brown.
Add 500 ml. water and boil.
When the sugar has fully dissolved in the water add remaining sugar.
When it begins to boil again add the mashed fruit, cashew, raisins, seeds, chilli and salt.
Boil till a thick jam consistency is obtained. Stir occasionally.
Add the clove powder and garam masala.
Cool a bit and transfer to clean airtight jar.
Making time: 1 hour
Shelf life: 1 month
Makes 1.5 kgs. chutney.

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Spicy Sev

Ingredients
2 cups gram flour (besan)
1/2 tsp. ajwain (omam) seeds
1 1/2 tsp. red chilli powder
1 tbsp. oil
salt to taste
2-3 pinches asafoetida
water to make dough
oil to deep fry
Method
1.Mix the chilli, oil, salt and seeds into the flour.
2.Add enough water to make a dough which is quite gooey.
3.It should not be pliable but sticky.
4.Grease the inside of a Sev-press, fill with the dough.
5.Press into hot oil, and fry lightly on both sides.
6.Drain well and cool before storing.
Variation:
You may adjust the chillies as per taste.
You may omit chillies to make bland sev.
You may add finely crushed dried herbs (eg. mint) for add flavour.
Note: A sevpress is similar to a vermicelli press, but it should be small enough to handle over hot oil.
Making time: 15-20 minutes
Makes: 250 grams approx.

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AMER MISHTI ACHAR

1 tsp mustard powder
1/4 kg sugar (powdered)
1 tblsp red chilli powder
100 gm mustard oil
1 tsp ginger paste
1/2 kg raw mangoes (peeld and cut finely)
salt to taste

Mix the salt, sugar and mangoes and leave it in the sun for a couple of days or till the mangoes are tender.
After sun drying the mangoes mix in the ginger paste, tamarind pulp, chilli powder, mustard powder and oil and stir fry on low heat up till it reaches a one-thread consistency.
Take off from heat. Cool and store.

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More pickle recipes

Mango Pickle
Ingredients:
2 tbsp Salt
3 tbsps Aniseed
½ tsp Asafoetida
6 tbsps Mustard Oil
2 tbsps Onion seeds
3 tbsps Cumin Seeds
3 tbsps Chilli powder
2 tsp Turmeric powder
4 cups raw Mangoes, chopped

Method:
Combine the mango pieces and salt and mix well. Leave aside for about one hour.
Drain out and discard the mango water.
Add asafoetida, turmeric powder, fennel seeds, cumin seeds, onion seeds, chilli powder and mustard oil and toss well.
Transfer to a clean, dry glass jar, close tightly and let it mature for 4-5 days. Stir daily 2-3 times
Makes: 4 cups

Tilpatre Ka Achar
Ingredients: 1 kg /Shreded(raw) Mango
25gms /salt
2kg /Sugar
50gms/Garam masala
5gms / Red Chilli

Method: Mix Shreded Mango,Salt together and keep it in shadow for two days.After two days when mango become soft then mix 2kg sugar in it and keep it in sunlight for one week.After one week mix Garam Masala and crushed red chilli.Put it in tight Jar your pickle is ready to eat.

Muli-gazar Ka Achar
Ingredients: 1kg muli, 1kg gazar,250gms rai,100gms salt,100gms lal mirch kuti.

Method: peel off the skin from both muli and gazar.make into small length wise pieces.steam them in hot water for 5minutes.then seive them and dry them overnight. add all the left ingredients well.mix the muli and gazar nicely. keep them in an airtight jar. keep in sun for 3days.ready to eat.

Amle ka Achaar
Ingredients: 1 kg amla
350 gm salt
240 gm sarson ka tel (1 cup)
1 tbsp sarson (mustard seeds)
1 tbsp chilli powder
2 tsp heeng (asafoetida)

Method: Boil the amla till skin is just tender (about 15 minutes). Leave to drain in a colander till all the water drains out.
Heat the oil and add the sarson, heeng and chilli powder. Mix well and add the amlas and the salt.
Stir fry till well mixed and the amlas are coated with the masala and the oil.
Cool and store in a clean jar.

Mooli ka Achar
Ingredients: 250 gm mooli
salt to taste
red chilli powder
turmeric
asafoetida
mustard seeds
amchoor powder
cumin seeds

Method: Cut the moolis into juliennes and keep it aside in a bowl.
Take the red chilli powder, turmeric, amchoor and the salt and mix them well and keep it aside.
Take oil in a kadahi and add the asafoetida, mustard seeds, cumin and allow it to crackle.
Now pour it on the moolis and cover it with a lid for 5-6 minutes.

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Hot Kachori

Ingredients
For cover:
1 1/2 cup plain flour
3 tbsp. oil
salt to taste
cold water to knead dough
For filling:
1 cup yellow moong dal washed and soaked for 1/2 hour
1 tsp. garam masala
1 tsp. red chilli powder
1/2 tsp. dhania (coriander) powder
1/2 tsp. coriander seeds crushed coarsely
1/2 tsp. fennel (saunf) seeds crushed coarsely
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
1 tbsp. coriander leaves finely chopped
salt to taste
2-3 pinches asafoetida
1 tbsp. oil
oil to deep fry
1 tbsp. plain flour for patching
Method
For cover:
Mix flour, salt and oil, knead into soft pliable dough.
Keep aside for 30 minutes.
For filling:
Put plenty of water to boil. Add dal.
Boil dal for 5 minutes, drain.
Cool a little. Heat oil in a heavy pan.
Add all seeds whole and crushed allow to splutter.
Add asafoetida, mix. Add all other ingredients.
Mix well. Do not smash the dal fully.
But enough to make the mixture hold well.
Remove from fire, cool.
Divide into 15 portions.
Shape into balls with greased palms.
Keep aside.
To proceed:
Make a paste with water, of flour for patching.
Keep aside.
Take a pingpong ball sized portion of dough.
Knead into round. Roll into 4" diam. round.
Place one ball of filling at centre.
Pick up round and wrap ball into it like a pouch.
Break off excess dough carefully.
Do not allow cover to tear.
Press the ball with palm, making it flattish and round.
Repeat for 4-5 kachories.
Deep fry in hot oil, on low flame only.
If the kachori get a hole anywhere, apply some paste.
Return to oil and finish frying.
Turn and repeat for other side.
Fry till golden and crisp. Small bubbles must appear over kachori.
Drain and serve hot with green and tamarind chutneys.
Makingtime: 1 hour (excluding soaking and cooling times)
Makes: 10-12 pieces
Shelf life: 2-3 days
Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.

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Masala Vada

Ingredients
1 cup yellow gram (chana) dak
1/2 cup onion finely chopped
1/2 cup coriander finely chopped
1/2 cup dill leaves finely chopped
3-4 green chillies finely chopped
1/2 tsp.cumin seeds
oil o deep fry
Method
Wash and soak dal for 3-4 hours.
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Keep 2 tbsp. dal aside, grind the rest,coarsely.
Mix all other ingredients, including whole dal.
Add 2-3 tbsp. hot oil to the mixture.
Heat oil, make pattie shaped rounds with moist palm.
Let carefully into the hot oil.
Fry first one side then the other till golden brown.
Serve hot with green chutney, tamarind chutney, or ketchup
Making time: 20 minutes (excluding soaking time)
Makes: 15 vadas (approx.)
Shelflife: Best fresh

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Samosa

Ingredients
For cover:
1 cup plain flour (maida)
2 tbsp. warm oil
water to knead dough
For filling:
2 potatoes large boiled, peeled, mashed
1 onion finely chopped
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2 green chillies crushed
1/2 tsp. ginger crushed
1/2 tsp. garlic crushed
1 tbsp. coriander finely chopped
1/2 lemon juice extracted
1/2 tsp. turmeric powder
1/2 tsp. garam masala
1/2 tsp. coriander seeds crushed
1 tsp. red chilli powder
salt to taste
oil to deep fry
Method
For dough:
Make well in the flour.
Add oil, salt and little water.Mix well till crumbly.
Add more water little by little, kneading into soft pliable dough.
Cover with moist cloth, keep aside for 15-20 minutes.
Beat dough on worksurface and knead again. Re-cover.
For filling:
Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.
Stir fry for a minute, add onion, saute till light brown.
Add coriander, lemon, turmeric, salt, red chilli, garam masala.
Stir fry for 2 minutes, add potatoes. Stir further 2 minutes.
Cool. Keep aside.
To proceed:
Make a thin 5" diam. round with some dough.
Cut into two halves. Run a moist finger along diameter.
Join and press together to make a cone.
Place a tbsp. of filling in the cone and seal third side as above.
Make five to six. Put in hot oil, deep fry on low to medium till light brown.
Do not fry on high, or the samosas will turn out oily and soggy.
Drain on rack or kitchen paper.
Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.
Making time: 45 minutes
Makes: 20 pieces (approx.)
Shelflife: Bestfresh

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Malai Kofta

Ingredients:
Gravy:
125 gms. cream
75 gms. khoya or paneer
150 ml. milk
50 gms. cashewnuts
3tsp. white pepper powder.
2 1/2 tsp. sugar
2 tsp. grated ginger
1/4 tsp. nutmeg powder
1/2 tsp. turmeric powder
1 tsp. garlic crushed
1" cinnamon
6 cloves
6 cardamoms
salt to taste
3 tbsp. ghee
Kofta:
50 gms. khoya
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50 gms. paneer
5 medium potatoes
20 gms. cashewnuts
20 gms. raisins
4-5 green chillies chopped fine
1/2 tsp. ginger grated
1 tsp. coriander chopped
1/2 tsp. cumin seeds
salt to taste
Garnish:
1 tbsp. grated cheese or paneer
1 tbsp. chopped coriander
Method:
Koftas
Boil the potatoes, peel and smash them.
Mix together all the ingredients except raisins and cashews.
Take a ping-pong ball sized dough in hand.
Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.
Repeat for remaining dough. Keep aside.
Gravy:
Roast the cinnamon, cardamom, nutmeg and cloves together.
Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
Add paste and fry further for 5-7 minutes stirring well.
Add 2 cups water and simmer on low for 15 minutes.
Warm the koftas either in the oven or on the tava.
Optional: You can deep fry the koftas also.
To serve place warmkoftas in a casserole.
Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.
Garnish with grated cheese and chopped coriander.
Serve hot with naan or parathas.
Making time: 45 minutes.
Makes: 10 koftas with gravy.
Shelf life: Best fresh.

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Navaratana Kurma

Ingredients:
2 cups peas boiled
1 large carrot chopped and boiled
1/2 cup tomato sauce
1/4 cup curd
1/4 cup malai(cream)
3 tbsp. butter
1 small sweet lime
1 small apple
1 banana
2 slices pineapple
10-15 cashewnuts
20 raisins
2 glaced cherries for decoration
1 tbsp. coriander chopped
1 tbsp. ghee
salt to taste
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Dry Masala:
1 tsp. cuminseeds
2 tsp. khuskhus (poppyseeds)
1 tsp. cardamoms
Wet Masala:
1 large onion
1/4 cup coconut shredded
3 green chillies
Method:
Grind the dry and wet masalas separately.
Chop all the fruit fine. Heat ghee and fry cashews, drain and keep aside.
Add butter to ghee and heat, add the wet masala and fry for 2 minutes.
Add the dry masala and salt and fry 2 more minutes.
Add the carrots and peas, mix together curd and cream and add to gravy.
Allow to thicken a bit, add fruit, cashews and raisins and boil till the gravy is thick and the fat separates.
Garnish with grated cheese ,coriander and chopped cherries.
Serve hot with naan, roti or paratha.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh

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Potato in Curd Gravy

Ingredients:
3 medium. potatoes boiled and peeled
1 cup curd or yogurt beaten
1 tsp. red chilli powder
1 tsp. salt
1/2 tsp. dhania powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala
2 pinches asafoetida
1 stalk curry leaves
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1 tbsp. coriander leaves chopped
1 1/4 cup water
1/2 tsp. each ginger, garlic grated
2 green chillies slit
1 tsp. each cumin, mustard seeds
1/4 tsp. wheat flour
1 tbsp. oil
Method:
Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
Mix all the dry masala in 1/4 cup water.
Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.
Add the masala mixture and fry for 2 minutes.
Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.
Add the remaining water and all the potato and flour. Stir well.
Boil and simmer for 10 minutes or till gravy thickens
Garnish with chopped coriander.
Serve hot with thin wheat chappaties and rice.
Making time: 30 minutes.
Makes for: 5
Shelf life: Best fresh

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Shahi Paneer

Ingredients:
250 gms. paneer (cottge cheese)
3 tbsp. ghee or butter
1 onion chopped into strips
1/2" piece ginger chopped fine
2 green chillies chopped fine
4 tomatoes chopped fine
2 cardamoms crushed
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1/4 cup beaten curd
1/2 tsp. red chilli powder
1/2 tsp. garam masala
salt to taste
1/2 cup milk
2 tbsp. tomato sauce
To garnish:
2 tbsp. grated paneer
1 tbsp. chopped coriander
Method:
Chop the paneer into 2" fingers.
Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
Add tomatoes and cook for 7-8 minutes, covered.
Add curd and cook for 5 minutes.
Add 1/2 cup water and cool.
Blend in a mixer till smooth.
Heat remaining ghee, add gravy and other ingredients except milk and paneer.
Boil to get a very thick gravy.
Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
Garnish with chopped coriander and grated paneer.
Making time: 45 minutes.
Makes for: 6
Shelf life: best fresh.

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Sindhi Sabji

Ingredients:
1 each -carrot, capsicum, onion, small cabbage,potato, brinjal, tomato, ladyfinger (okra)
100 gms. french beans
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1/2 bunch each spinach, coriander, khatta (3 leaved) greens.
1/2 bunch any other leafy greens.
1 cup green gram dal
1/2 cup horsegram dal (channa dal)
4-5 green chillies
2-3 clovettes garlic
1 tsp. red chilli powder
1 tsp. dhania (coriander seed) powder
1 tsp. salt
1/2 tsp. turmeric
3 tbsp. oil
1/2 tbsp. ghee
2 pinches asafoetida
METHOD:
Clean and wash dals.
Clean, wash and chop spinach and vegetables except tomato.
Heat oil in a pressure cooker, add all the vegetables, spinach and dals.
Mix well, add enough water to cover the contents.
Add all masalas and mix.
Place whole tomato on top, cover and pressurecook for 3 whistles.
Cool the cooker, open and handblend the contents.
Heat 1/2 tbsp. ghee add a pinch of asafoetida add to the mashed vegetable.
Serve hot with paratha or steamed rice
Making time: 30 minutes (excluding cooling time)
Makes for: 6
Shelf life: Best fresh

5:36 AM | 0 comments | Read More

Gobi Manchurian

INGREDIENTS:
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1 medium. cauliflower clean and broken into big florettes.
1 small bunch spring onoin finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour
3 tbsp. cornflour
1/4 tsp. red chilli powder
2 red chillies, dry
3 tbsp. oil
1 1/2 cups water
1 tbsp. milk
METHOD:
Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.
Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt
to taste.
Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
Add the salt and spring onions.
Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent. Add florettes and soya sauce.
Boil for two more minutes and remove.
Serve hot with noodles or rice.
Variations:
Dry manchurian can be made by omitting the gravy.
Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya ce at this stage.
Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes.
Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce.
Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced
vegetables and
bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball.
Fry as above and proceed as above.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh

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Aloo Palak

Ingredients
3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste
METHOD:
Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.
Keep aside.
Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
Just before serving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.
Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of potatoes.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh

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Italian Crab Fried Rice recipe

Ingredients

Canned crabmeat is used in this recipe for convenience, but fresh white crabmeat could be used - quite deliciously - in its place.

150 g (5 1/2 oz) 2/3 cup long-grain rice
2 tbsp peanut oil
125 g (4 1/2 oz) canned white crabmeat, drained
1 leek, sliced
150 g (5 1/2 oz) 2/3 cup bean sprouts
2 eggs, beaten
1 tbsp light soy sauce
2 tsp lime juice
1 tsp sesame oil
salt
sliced lime, to garnish

Method

1. Cook the rice in a saucepan of boiling salted water for 15 minutes. Drain well, rinse under cold running water and drain again thoroughly.

2. Heat the peanut oil in a preheated wok until it is really hot.

3. Add the crabmeat, leek and bean sprouts to the wok and stir-fry for 2 - 3 minutes. Remove the mixture from the wok with a slotted spoon and set aside until required.

4 Add the eggs to the wok and cook, stirring occasionally, for 2 - 3 minutes, until they begin to set.

5. Stir the rice and the crabmeat, leek and bean sprout mixture into the eggs in the wok.

6. Add the soy sauce and lime juice to the mixture in the wok. Cook for 1 minute, stirring to combine, and sprinkle with the sesame oil.

7. Transfer the crab fried rice to a serving dish, garnish with the sliced lime and serve immediately.

To prepare fresh crab, twist off the claws and legs, crack with a heavy knife and pick out the meat with a skewer. Discard the gills and pull out the under shell; discard the stomach sac. Pull the soft meat from the shell. Cut open the body section and prise out the meat with a skewer.

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Chilli Fish Soup recipe

Ingredients
Chinese mushrooms add an intense flavour to this soup which is unique. If they are unavailable, use open-cap mushrooms, sliced.
15 g (1/2 oz) Chinese dried mushrooms
2 tbsp sunflower oil
1 onion, sliced
100 g (3 1/2 oz) 1 1/2 cups mangetout (snow peas)
100 g (3 1/2 oz) 1 1/2 cups bamboo shoots
3 tbsp sweet chilli sauce
1.2 litres (2 pints) 5 cups fish or vegetable stock
3 tbsp light soy sauce
2 tbsp fresh coriander (cilantro), plus extra to garnish
450 g (1 lb) cod fillet, skinned and cubed

Method
1. Place the mushrooms in a large bowl. Pour over enough boiling water to cover and leave to stand for 5 minutes. Drain the mushrooms thoroughly in a colander. Using a sharp knife, roughly chop the mushrooms.

2. Heat the sunflower oil in a preheated wok or large frying pan (skillet). Add the sliced onion to the wok and stir-fry for 5 minutes, or until softened.

3. Add the mangetout (snow peas), bamboo shoots, chilli sauce, stock and soy sauce to the wok and bring to the boil.

4. Add the coriander (cilantro) and cod and leave to simmer for 5 minutes or until the fish is cooked through.

5. Transfer the soup to warm bowls, garnish with extra coriander (cilantro), if wished, and serve hot.

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Chicken Noodle Soup recipe

Ingredients
2 chicken breasts 100 - 175 g (4-6 oz) each, skinned, boned and cut into thin strips
900 ml (1 1/2 pints) chicken stock
1 tsp (5 ml) mild curry powder
2 oz (50 g) Chinese egg noodles
2 tbsp (30 ml) chopped fresh parsley
salt and pepper, to taste

Method
1. Place the chicken in a saucepan, add the stock and bring to the boil.

2. Lower the heat, cover and simmer for 10 minutes or until chicken cooks through.

3. Strain the chicken, reserving the cooking liquid.

4. Place the chicken back in the saucepan, add the curry powder and cook for 2-3 minutes over medium heat, stirring constantly so the curry powder coats all the chicken.

5. Gradually return the cooking liquid to the saucepan, then add the noodles, parsley and seasoning.

6. Simmer for 10 minutes. Serve at once in individual bowls.

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