CHEESE OMELETTE

Egg-6

Cheese-50g
Pepper powder- ¼ teaspoon
Turmeric- ¼ teaspoon
Onion-2
Tomato-2
Coriander leaves – 2 to 3
Mint leaves- 2 to 3
Oil- 4 tablespoon
Salt to taste

method

Beat eggs with salt and pepper. Keep aside.

Heat 1-tablespoon oil in a pan. Fry onion and tomato along with the leaves; keep aside.

On a pre-heated pan add 1table spoon of oil and pour the egg mixture and spread evenly.

Add the onion tomato mixture and cheese. Lastly fold the omelette from both ends.

Makes 4 omelettes

BOMBAY SANDWICH

Bread - 6 slices

Potato – 1 (Boiled and mashed)
Cucumber -1
Tomatoes -1
Capsicum -1
Onion -1
Green Chilli -1
Ginger – ¼ piece
Coriander Leaves
Lemon Juice – 2 teaspoon

METHOD

Grind green chillies, ginger, onion, coriander and salt.

Add lemon juice and the green chutney filling is ready.

Take the slices of bread and spread chutney.

Evenly spread pieces of boiled potato, slices of onion, tomatoes, cucumber and capsicum(raw).

Toast the sandwich & it’s all ready to eat.

EGG MALABAR

Egg - 4 (boiled)

Onion - 1(chopped long)
Tomato - 2(chopped)
Green chilli - 2(slit)
Coriander powder - 2 teaspoon
Turmeric powder - ¼ teaspoon
Chilli powder - 3 teaspoon (Kashmir chilli)
Ginger garlic paste - 2 teaspoon
Egg masala or curry masala powder - ½ teaspoon
Scraped coconut - ¼ cup
Coconut oil - 4 dessert spoon
Salt to taste

METHOD

Slit the boiled eggs on two ends.

Rub the egg with salt, turmeric and ginger garlic paste. Keep aside for 10 minutes.

Heat a kadai and add 1 teaspoon of oil.

Add coriander powder, chilli powder and coconut. Stir and heat well.

Once done, grind them well in a mixer with required water.

Heat the remaining oil in the kadai and crackle mustard. Add tomato and sauté until they are soft.

Add the egg masala and stir for a minute. Add the ground masala and required water. Mix well.

Add the eggs; mix well and cook for 5 minutes under low flame until the gravy become semi - thick.

Best served with aapam

PUTTU

Rice powder –2 cups

Scraped coconut -2 cups
Water- ¼ cup
Salt to taste

method

Boil water into the Puttu Kutti.

In the cylindrical part of the vessel, add 1 tablespoon of Coconut followed by ¼ cup of Rice Powder.

Continue this process until the mixture reaches the rim.

Steam for 5 to 7 minutes under medium flame.

Stick out the puttu and split into 5 pieces.

Best served with Channa curry or small banana.

DAL PALAK

Palak (Spinach) - 250g

Onion-1 (chopped)
Green chilli-1(chopped)
Channa Dal (Bengal gram) - ¼ cup
Thoor Dal (Yellow Split peas) - ¼ cup
Coriander powder - ¼ teaspoon
Chilli powder - ¼ teaspoon
Cumin powder -1 pinch
Mustard - ¼ teaspoon
Ghee - 1 teaspoon
Salt to taste
Water as required

METHOD

Wash palak and drain. Finely chop and keep aside.

Cook channa and thoor dal separately in a cooker.

Heat oil in pan; crackle mustard. Add onion and green chilli. Stir well for 2 to 3 minutes.

Add all ingredients from coriander powder to cumin powder. Stir well for a minute.

Add palak; and sauté until it becomes soft.

Add the cooked dal. Add required water.

Boil well. Once done pour ghee over it.

Best served with roti

MURG MAZA

Chicken leg- 10 pieces

Coriander powder- 1 tablespoon
Chilli powder-1 tablespoon
Pepper powder- ¼ teaspoon
Cumin Seeds- ¼ teaspoon
Ginger garlic paste- 1 teaspoon
Onion-1
Tomato-1
Curry leaves- 3-4
Oil – 2 tablespoon

METHOD

Remove chicken skin; wash and clean well.

Add all the ingredients from coriander powder to ginger garlic paste.

Mix well and keep aside for 10 minutes.

Heat oil in a kadai. Fry chopped onion and stir fry for few minutes.

Add onion and curry leaves. Lastly add the chicken pieces.

Stir well; cover and cook under the low heat until the gravy become thick.

Best served with roti

RICE AND VERMICELLI PULAO

Basmati Rice – 1 cup (cooked)

Vermicelli – ½ cup (broken in small pieces)
Bay leaf – 1
Small onion – 1 (finely chopped)
Ginger – ½ (cut in long thin strips)
Green chilli - 1
Coriander leaves – ¼ (finely chopped)
Red chilli powder – ¼ teaspoon
Garam Masala powder – ½ teaspoon
Ghee - 2 tablespoon
Water – 2 cups
Salt to taste

METHOD

Heat ghee in a heavy bottom pan.

Add bay leaf and onion. Fry for a couple of minutes.

Add ginger and green chilli. Saute for 2 minutes.

Add vermicelli and cook for a couple of minutes.

Pour warm water, add salt and garam masala powder.

Stir and mix well. Bring to a boil on high flame and keep aside.

In a vessel, make 4-5 layers of rice with the masala mixture. Cook under low flame for 10 minutes.

Best served with raita.

PUDINA RICE

Basmati rice - 1 cup

Water - 2 cups
Onion – 1 (finely chopped)
Cloves - 2
Cardamom - 2
Cinnamon sticks - 2
Bay leaf – 1
Ginger garlic paste - ½ tbspn
Butter - 1 tbspn
Oil - 1 tbspn
Peas - ½ cup
Lime juice - 1 tbspn
Grind to paste the following
Coriander leaves - 1 small bundle
Mint leaves (pudina) - 1 bundle
Green chillies – 2 to 3 ( as per taste)
Curry leaves - 2 sprigs
Salt to taste

METHOD

In a pressure cooker, add oil and butter and allow to heat.

Add bay leaf, cardamom, cloves and cinnamon. Allow to fry.

Add onions and fry till translucent. Add the ginger garlic paste and fry for a couple of minutes.

Add the ground paste and fry for 2 minutes.

Add the basmati rice and fry till all the moisture evaporates. Add peas.

Add water and salt. Cover the cooker and cook until 1st whistle.

Garnish with fresh coriander leaves.

Best served with raitha, papad and pickle.

VEGGIE NOODLES

Noodles- 250gms

Onion-1
Tomato-1
Capcicum-1
Chilli powder- ¼ teaspoon
Pepper powder- ¼ teaspoon
Cumin Seeds- ¼ tablespoon
Curry flavour- 2 tablespoon
Oil –2 tablespoon
Water- ½ litre

METHOD

Boil water in a vessel; add noodles and cook for 2 minutes.

Dry the water and keep aside.

Heat oil in a kadai; add chopped onions and stir-fry until light brown.

Add capsicum and tomato, stir for a couple of minutes.

Add all ingredients from chilli powder to curry flavour.

Stir for a minute and add them to the noodles.

Mix well and it is ready to serve.

CARROT HALWA

Grated carrot - 2 cups

Milk- 1 cup
Ghee- 2 tablespoon
Sugar-1 cup
Cardamom- for flavouring
Cashew nut- 3-4


METHOD
Sauté the grated carrot in ghee.

Add milk and cook the carrot nice and soft.

Add sugar; allow to simmer for a while till the sugar dissolves and the mixture thickens.

Add cardamom powder.

Garnish with flaked cashew nuts

BOONDI RAITA

Boondi (lentil bits) – 1 cup

Curd – 1 cup
Water – ¼ cup
Cumin powder – 1 tsp (garnishing)
Chilli Powder – ½ tsp
Coriander leaves – finely chopped – ½ tbsp
Salt to taste

METHOD


Soak boondi in lukewarm water to remove excess oil.

Squeeze out the extra water and keep aside.

Mix water, curd, cumin (1/2 ) chilli and coriander and salt. Mix well.

Add boondi, mix well, decorate with chilli & cumin powder

RAVA DOSA

Rava (semolina) - 1 cup

Urad Dal (Black gram) – 1 cup
Onion - 1
Green chilli - 2 (chopped nicely)
Ginger -1 small piece (chopped nicely)
Curry leaves- few (chopped)
Salt to taste
Water as required

METHOD

Soak the dal overnight.

Drain and grind the dal with water thoroughly.

Heat a pan and roast the rava for a few minutes. Keep aside and allow to cool.

Mix the ground dal with rava, onion, green chilli, ginger, curry leaves and salt.

Heat a tava and spread over it 1 teaspoon of oil.

Pour ½ cup batter in the center of the tava and spread evenly.

Cut the bread slices into small cubes and deep fry them in oil. Cook both ends until nice and crispy.

Best served with chutney.

FRIED ONION DOSA

Raw rice – 2 ½ cup

Kidney beans – 1 cup
Wheat flour – ½ cup
Fine flour – 2 tablespoon
Onion –2
Green Chilli -1
Curry leaves-1 stem
Chilli powder- 1 pinch
Coconut Powder – ¼ cup
Turmeric – 1 pinch
Salt to taste
Oil- 5 tablespoons
Water – ½ cup

METHOD

Soak a mixture of rice and kidney beans together overnight. Blend them and make a fine batter.

Heat 1-tablespoon oil in a pan. Add all ingredients from onion to turmeric for 2 minutes. Keep aside

Add wheat flour, fine flour, fried masala and salt to the batter; mix well.

Heat dosa tava, spread 1-teaspoon oil; and pour little less than ¼ cup of batter.

Spread evenly. Fry both sides and serve once crispy.

COCONUT DOSA

Raw rice- 1 ½ cup

Kidney beans- ¾ cup
Coconut-1 cup (scraped)
Fenugreek seed or powder - ¼ teaspoon
Salt to taste
Water- as required

METHOD

Wash and soak rice and kidney beans in water along with fenugreek over night.

Drain water and grind with coconut and salt along with required water. Grind to a fine batter.

Heat a tava / flat pan and spread 1 teaspoon of oil.

Place ½ cup of the batter onto it and spread well. Cook until done.

Make the doshas one by one.

Most ideal for breakfast. Best served with coconut chutney

JHINGA FRY

Large Prawns- ½ kg

Small Onion-10
Coriander powder- 2 tablespoon
Chilli powder-1 tablespoon
Cumin Seeds- ¼ tablespoon
Fenugreek- ¼ tablespoon
Garam masala- 1 pinch
Ginger garlic paste-1 tablespoon
Green chilli-1
Scraped coconut-1 tablespoon
Curry leaves-small bunch
Oil - ¼ cup
Water - ¼ cup

METHOD

Cut and clean the prawns; marinate with salt and turmeric for 5 minutes.

Grind all ingredients from onion to curry leaves. Add water in between.

Grind to a fine paste. Later add this to the prawns and deep fry for 15 minutes.

Serve with rice and curry.

SQUID CHILLI FRY

Squid- 1kg

Onion - 2
Chilli powder-1-tablespoon
Cumin Seeds- 1/4 teaspoon
Coriander powder-1 tablespoon
Fenugreek – 1 pinch
Ginger Garlic paste-1 teaspoon
Cardamom powder-1 pinch
Turmeric – ¼ teaspoon
Water- ¼ cup
Salt to taste
Oil – ¼ cup

METHOD

Cut squid into small pieces. Wash well and allow to dry for 5 minutes.

Add ingredients from chilli powder to turmeric.

Mix well and keep aside for 5 minutes.

Heat oil in a kadai; add chopped onions and stir-fry for a couple of minutes.

Add squid, mix well, and fry under low flame for 15 minutes

CRAB CORIANDER

Crab - ½ kg

Onion- 1 ½ (chopped long)
Garlic – 3 to 5 flakes (crushed)
Ginger -1 ½ inch piece (crushed)
Green chilli - 2 (crushed)
Coriander powder - 3 teaspoon
Chilli powder - 3 teaspoon (Kashmiri)
Fenugreek powder - 2 pinches (roasted)
Cumin powder- ½ teaspoon
Coconut milk - ¼ cup (Thick)
Turmeric powder- ½ teaspoon
Water - 1 cup
Coconut oil - 3 desert spoon
Salt to taste

METHOD
Cut and wash the crab well.

Add salt and turmeric powder, mix well and keep aside for 10 minutes.

Heat 3 dessert spoon oil in a pan / earthen pot and half fry the onions.

Add ginger; garlic and green chilli; fry until light brown.

Add all the ingredients from coriander powder to cumin powder. Stir for a few minutes.

Add tomato; keep stirring to make a fine paste.

Add the crab and mix well. Add 1 cup of water; cover and cook under medium flame until the crab becomes soft and tender. (Keep stirring as it cooks)

Add coconut milk and boil well until the gravy is thick. Turn off flame and garnish with curry leaves.

Best served with rice.

Paneer Butter Masala

250 g panir
1 bay leaf
1 inch cinnamon sticks
2 cloves
2 cardamom
1 teaspoon chili powder
1/4 teaspoon turmeric
salt, to taste
1 1/2 teaspoons garam masala
3 tablespoons tomato puree
4 teaspoons cream
2 tablespoons butter
2 teaspoons kasuri methi
1 onion
4 cloves garlic
1 inch fresh ginger
1 teaspoon sugar
1 tablespoon choppped coriander


Heat 1/2 tbsp butter in a heavy bottom pan.
Add cinnamon, cloves,bayleaf& cardamom.
Fry 4 seconds.
Add paste{ onion, ginger, garlic coarse paste with less or no water}.
Fry it till golden brown.
Add all the dry powders, sugar, tomato puree,fry for 2 minutes.
Now add 2 cups water,reduce heat to low let the gravy simmer for 8 minutes.
Now mix in cream, rest of the butter,kasuri methi& paneer.
also the salt as per taste.
Cook till paneer is soft.
Serve hot garnished with chopped coriander.
One can substitute milk for cream if diet concious.

sweet aflatoon

1 cup very fine white semolina (rava)
1 cup ghee
4 cups milk (cool)
4 cups sugar
1/2 tbsp. each almond and pistas slivers (very thin)
8-10 cardamoms
2 pinches saffron flakes
1 tsp. rose water
2 thick large sheets of clean thick polythene for rolling.



Introduction to Indian Sweets

Deseed cardamoms and crush seeds coarsely. Keep aside.
Grease sheets on one side and keep aside.
Mix rava, ghee, milk and sugar in a large heavy pan.
Place on high flame, and stir continuously, bring to boil.
Reduce flame and go on stirring till a very soft lump is formed.
Add rose water and top with 2 tbsp. ghee.
Take off flame and knead (temper) well with a spatula.
Place lump between the greased sides of the sheets.
Roll evenly as fast as possible. Remove top sheet.
Sprinkle all the toppings evenly. (ie. slivers, saffron broken and cardamom seeds)
Replace sheet and reroll quickly till very very thin.
Cut in 4" squares, store in airtight container when cool.
(Place pieces of butter paper between layers for avoiding sticking.

black pepper chicken

Ingredients
3 tbsp vegetable oil
1 tsp peeled and finely grated root ginger
2 garlic cloves, crushed
¼ tsp salt
1 tsp coarsely ground black pepper
1 tsp ground white pepper
6 chicken breasts, boneless and skinless, cut into bite-sized pieces
1 medium onion, finely chopped
2 fresh green chillies, slit lengthways
1 tsp lemon juice
30g/1oz coriander leaves, chopped
For the seasoned potato and cauliflower
2 tbsp vegetable or groundnut oil
1 large Spanish onion, finely chopped
2 green finger chillies, finely chopped
2 garlic cloves, finely chopped
300g/10½oz white potatoes, peeled and cut into 2cm (¾in) cubes
200g/7oz cauliflower florets, cut into 4cm (1¾in) pieces
1 tsp turmeric
¼ tsp ground cumin
¼ tsp ground coriander
½ tsp salt
¼ tsp garam masala
1 tbsp butter or ghee
1 tsp peeled and finely grated root ginger



Method
1. To make the chicken, mix together one tablespoon of oil, the ginger, garlic, salt and black and white peppers, and rub the mixture into the chicken pieces.
2. Cover and refrigerate for 30 minutes.
3. Heat the remaining oil in a wok and fry the onion for two minutes.
4. Add the marinated chicken pieces and gently stir-fry for 10 minutes.
5. Add the chillies and 200ml (7fl oz) boiling water, cover and simmer for 10 minutes, until chicken is cooked.
6. Stir in the lemon juice and sprinkle over the coriander leaves.
7. To make the potato and cauliflower, heat the oil in a frying pan and add onions, chillies, garlic and potatoes. Fry for seven minutes or until the onion is deep yellow and translucent.
2. Add the cauliflower and fry for a further three minutes until brown.
3. Add the turmeric, cumin, coriander, and salt and garam masala. Stir and fry for five minutes.
4. Add butter and mix, then add five tablespoons of cold water, cover and simmer for five minutes. Stir in ginger.
5. Serve with the chicken.

eggless chocolate cake

Ingredients:
All purpose flour 1 and 1/2 cups
Cocoa powder 3 tea spns
Baking soda 1 tea spn
Salt 1/4 tea spn
Water 1 cup
Sugar 1 cup
Vanilla extract 1/2 tea spn
Vinegar 1 tea spn
Oil 1/4 cup

Method:
Mix water, sugar, oil, vanilla and vinegar till the sugar completely dissolves.
Sift together flour, cocoa, salt, baking soda.
Add the flour mix to the liquid mixture one table spoon at a time. Mix well to form a uniform dough.


Preheat the oven for 10mins at 350F.
Grease the oven proof dish or line with a parchment paper. Pour the dough.


Bake in oven at 350F for around 40mins or till a knife inserted comes out clean.


Serve it cold.

Masala Dosa

Ingredients:

For the masala filling
Long grain rice 21/2 cups
Uncle Ben's Converted rice 21/2 cups
Urad dal whole 1 cup
Methi seeds 1 tsp
Salt to taste
Potatoes 3 nos boiled, peeled and cubed
Onions 1 no
Mustard, Chana dal for seasoning
Chillies 2 nos
Besan 1 tsp
Turmeric 1 tsp
Salt to taste

Method:
Soak the long grain rice for 6-7 hrs and urad dal for an hour.
Grind the soaked rice and urad along with methi seeds to a fine paste.
Mix both of them, add salt and let it ferment atleast for a day.
For those of you who prefer to eat a little less sour, dosa can be made after fermenting for 2 hours.



Masala Preparation:
In a pan with oil, season with seeds, chilli, add onions. Fry for a couple of minutes, add potato, salt and turmeric.
Cook for some time. Mix the besan with water and add the same to the vegetable mixture. Cook for a couple of minutes and garnish with cilantro.
In a griddle or a non stick flat pan pour a laddle and make it round shape. Pour some oil around it and flip it after bubbling spots appear.
Take a spoonful of Masala filling, fill in the center and close the dosa.


Serve hot with chutney or sambhar.

apple pie

2 1/2 cups white flour
2 tbsp. sugar
1/4 tsp. salt
1/2 cup cold butter, broken into small pieces
5 tbsp. cold vegetable shortening
8 tbsp. ice water

Measure the flour, sugar and salt togetherl. Stir to combine.
Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or knife. Don't over mix them.
Add the ice water. Mix until the dough holds together (add a bit more water, if necessary).
Turn the dough onto a lightly floured surface, knead it together, then divide in half.
Flatten each half into a disk, wrap in saran wrap and chill for at least half an hour.
Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in diameter.
Put the circle in a 9" pie plate, trimming any extra dough from the edges with a sharp knife (parents only). Return it to the refrigerator until you are ready to make the pie.
Add filling (see below)
Roll out the second ball of dough and cover top. Use a fork or your fingers to pinch the edges together. cut a couple slits in the top.

FILLING
1/3 to 2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Pinch of salt
8 medium sized apples (a medium apple = about 1 cup)
2 tablespoons margarine

Heat oven to 425 degrees.
Peel, core and slice the apples. Try to keep the size of the slices even.
Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.
Stir in apples.
Pour into pastry-lined pie plate.
Dot with margarine.
Cover with top crust and seal the edges. Cut slits in the top.
OPTIONAL: Cover edge with 3-inch strip of aluminum foil to prevent too much browning. Remove foil during last 15 minutes of baking.

Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.

VEGETABLE JALFREZI

Ingredients:

Carrots , julienned -2
Cauliflower florets 8 - 9
Green beans 11 - 12
Green peppers, small 2
Green peas 1/2 cup
Tomato, small 1
Onions, medium 2
Almonds 7-8
Cashews 7-8
Ginger 2 inches
Garlic 2 - 3 flakes
Cumin seeds 1 tsp.
Red chilli powder 1 tbsp.
Coriander powder 1 tbsp.
Lemon juice 1 tbsp.
Coriander leaves, chopped for garnishing
Salt to taste





Method:

1. Cut vegetables into 1 inch pieces.
2. Grate one onions and keep aside. Make thin slices of the second onion. Keep aside.
3. Make paste of almonds and cashews. Keep aside.
4. Make paste of ginger and garlic. Keep aside.
5. Heat oil in a pan. Add cumin seeds. Wait till they sputter.
6. Add grated onions and stir till lightly cooked.
7. Reduce flame. Add ginger-garlic paste, lemon juice, chilli powder and coriander powder. Stir. After a minute, add almond-cashew paste. Stir the mixture till it is barely dry and starts separating from sides of the pan.
8. Add carrots, cauliflower and green beans. Mix well. Now add 1 cup water. Stir, cover and let boil for 4-5 minutes.
9. Add green peppers, tomato, green peas and sliced onions while continuously stirring.
10. Cook till vegetables are tender. Now add salt.
11. Leave on heat for a minute more.
12. Garnish with coriander leaves. Serve hot.

egg fried rice

Ingredients:

Rice 2 cups
Onion 1 medium
Green chillies 4
Eggs 3
Ginger Garlic paste 1 tbsp
Mint leaves 1/2 bunch
Bay leaves 3
Garam Masala Powder 1 tbsp
Vegetable Oil 3 tbsp
Salt according to taste
Coriander Leaves for garnishing




Method:

1. Fry rice in a pan for 3 minutes. Let it cool down.
2. Wash the rice and drain it
3. Add 3 cups of water and cook it.
4. Cut the onions in long slices. Split the green chilies and cut in half.
5. Boil the eggs in water until cooked well.
6. Now add the vegetable oil to skillet and after the oil is warm enough add the bayleaves, onion to the oil.
7. Stir the onions and once they turn half brown add the chillies to the oil. Stir them so that they do not get sticked to the skillet. Add the ginger / garlic paste and stir well.
8. Cut the cooked eggs into long slices. Add the egg pieces and stir well.
9. After 4 minutes add the garam masala and stir for mixing properly.
10. Leave it on heat on 2 minutes and add the mint leaves before turning off the heat.
11. Now add the cooked rice and gently mix, so that that rice does not break.

Decorate with Corriander leaves and serve with any raitha.

Coconut Chutney

Ingredients

2 tsp: Urad dal
1 cup: Coconut Grated
2 no: Red Chillies(dry)
1 tsp: Mustard seeds
1 small piece: Tamarind (dry)
1 tsp: Sugar
1 tsp: Hing
1 tbsp: Oil
Salt to taste

Method
Grate the coconuts.
In a pan heat the oil and add 1 tsp of urad dal and chillies. Fry for a minute.
Let it cool completely.
Add tamarind, sugar, hing and coconut and grind it to a fine paste
Do the seasoning with the other tsp of urad dal , mustard seeds in a tsp of oil.
Enjoy with steaming plain rice.

Vegetable Pulao

Ingredients:
2 cups Basmati rice,
1/4 cup oil and ghee mixed (any oil),
2 small onions finely diced,
2 cups vegetables cut into small pieces(carrot,beans,cauliflower and peas)

TO MAKE GRAVY: 2 tomatoes,
3 cloves, garlic,
1/2" fresh ginger,
1/4" cinnamon stick,
bunch of coriander leaves,
1 green chillie,
1/4 cup grated coconut

METHOD:
1. Soak the rice in cold water for about 30 mins. Set it aside.
2. Grind the ingredients mentioned to form a gravy.
Pour the oil and ghee combined in a big pan. To this add the diced onions.Fry till it turns golden brown. Later add the gravy and mix it well for about 2 mins.
3. Add the vegetables and make sure they are coated well with the gravy. Stir well. After a couple of mins, add the rice and mix.
4. Finally add water(for 1 cup of rice add 2 cups water) and salt. Allow it to come to a boil before putting the lid on. Simmer the gas and let it cook for about 20 to 25 mins or until rice is done. For garnish you can use some bay leaves and corriander leaves. To make the recipe more enticing you can add some toasted cashews in the end.

Garlic Chutney

Home style spicy garlic chutney. Great dip or side for Idli, dosai or adai...

Ingredients-1
6 clove Garlic

5 nos Dry red chilli (long)

4 nos Tomato (grape)

1 tsp Oil

¼ tsp Salt (or to taste)

1 Tamarind (blueberry size)



Ingredients-2
¼ tsp Mustard

1 tbsp Oil



Instructions
Heat a tsp of oil in a kadai fry red chillies and tomatoes. Saute till the tomatoes are cooked thoroughly. Add the tamarind and fry for few seconds to loosen. Let it cool, grind sauteed red chilli tomato mixture along with peeled garlic and salt. Do not add any water. Again heat 1 tbsp oil and splutter the mustard, add the ground chutney to this and fry for about 3 minutes on medium flame until the oil separates. Switch off and serve with idli or dosai.


Notes
This quantity yields only 3 tbsp (approx) of chutney which would be good for 2 people as its pretty concentrated. But, if you wish, can also make more and store in sterilized bottles for upto 2 weeks.

Use one medium tomato if you can't find grape tomatoes.

Semiya Upma

Ingredients
1 cup Vermicelli(semiya)

1¾ cup Water

1 no Onion (chopped)

2 nos Green chili (slit open)

2 clove Garlic (cut thin strips)

¼ tsp Mustard

¼ tsp Cumin seeds

¼ tsp Split black gram

6 nos Curry leaves

2 tsp Oil

½ tsp Ghee

½ tsp Salt (or to taste)

2 stks Coriander leaves

Instructions
Heat oil and ghee in a kadai and temper with mustard, cumin seeds, split black gram and curry leaves. Fry the onions, green chillies and garlic for 3 minutes on low flame and add a cup of Semiya and fry for a minute or just enough to coat it with the oil and toast them slightly golden. Now add water and when it just begins to boil, add salt. Cook for 3 to 4 minutes or until all the water is absorbed. Garnish with little coriander leaves and serve with podi or pickle.
TIPS

1. Do not fry onion on high flame, this could make them burn and the colour of the upma looks pale brown.

2. Just add the quantity of water specified, excess water makes the upma sticky and turn them to pongal consistency.

3.As soon as you cook, the semiya might be sticking to one another, nothing wrong in having at that stage. If you wish to have them like noodles(each string separated), then let it cool for couple of minutes and then using a fork just loosely stir to separate. This way when you reheat the leftover upma in the microwave, they might appear appealing or else will look like noodle cakes.

IDLI

Idli is a traditional breakfast item very common in Southern India. It is prepared by steaming the batter made with rice and ulundu.

2 cup Idli rice

¾ cup Black gram (ulundu)

1 tsp Fennugreek seeds

1 tsp Cooked rice

2 tsp Salt

Soak rice and ulundu (add venthayam in ulundu) separately in just enough water overnight or for atleast 5 to 6 hours. Later in the morning drain the water in rice and grind it coarsely along with the cooked rice. Then grind ulundu to a silky soft texture and mix it with rice batter along with salt.
Now preheat the oven to 400 F and switch it off, then keep the batter in the oven for atleast 6 hours allowing it to ferment. Once when the fermentation is over, this is when u see the batter rise about double the quantity and it is ready for making idlis. Grease the idli plates with oil and fill with idli batter and steam them for about 10 minutes till they rise and become firm. Once done remove carefully with a spoon and serve them with sambhar or chutney.

Uthappam

These are lentil and rice based pan cakes, often made from left over sour dosai batter. If making from regular fresh batter, see that the batter ferments fully until it rises double in size with tiny bubbles on the surface.

Ingredients
4 cup Dosai batter(look idli batter recipe)

1 no Onion

2 nos Green chilli

¼ inch Ginger (chopped)

¼ tsp Cumin seeds

6 nos Curry leaves

2 stks Corrainder leaves (chopped)

¼ tsp Salt or to taste

¼ cup Oil

Add chooped onions, green chillies, ginger, cumin seeds, salt, curry leaves, corrainder to the dosai batter and mix well. Heat a iron skillet or tawa, take a laddle full of this batter and spread it over the tawa in circular form, drizzle a teaspoon of oil and cook for few seconds, then flip to the other side and cook until it turns brown.Serve hot with chutney or onion thokku.

Barbecued Tandoori Chicken

INGREDIENTS
3 very young broiling chickens (about 2 to 2-1/4 pounds each)
2-1/2 teaspoons unseasoned natural meat tenderizer
1/3 cup lemon juice

FOR MARINADE
2 large cloves garlic
1 tablespoon chopped fresh ginger root
1 teaspoon ground roasted cumin seeds
1/2 teaspoon ground cardamom
1/2 teaspoon red pepper
1 teaspoon tandoori coloring, or 1 tablespoon paprika
1/3 cup plain yogurt
Usli ghee or light vegetable oil for basting

METHOD
Cut the wings off the chickens. Remove the neckbone carefully. Place the chickens on a cutting board and quarter them neatly. Then pull away the skin, using kitchen towels for a better grip if necessary. (Reserve the wings, neck, and skin for the stockpot.) Prick the chicken all over with fork or a thin skewer. Make diagonal slashes, + inch deep, 1 inch apart on the meat. Put the meat in a large bowl. Add meat tenderizer and lemon juice to the chicken, and rub them into the slashes and all over for 2 minutes. Cover and marinate for + hour. Put all the ingredients of the marinade into the container of an electric blender or food processor, and blend until reduced to a smooth sauce. (Alternatively, garlic and ginger may be crushed to a paste and blended with the remaining ingredients.) Pour this marinade over the chicken pieces and mix, turning and tossing, to coat all the pieces well. (A note of caution: Since certain brands of Tandoori coloring tend to stain the fingers, it is advisable either to use a fork to turn the chicken pieces in the marinade or use a pastry brush to spread it over the chicken.) Cover and marinate for 4 hours at room temperature, or refrigerate overnight, turning several times. Chicken should not remain in the marinade for more than 2 days, because the marinade contains a meat tenderizer which, with prolonged marinating, alters the texture of the chicken meat to very soft and doughy. Take the chicken from the refrigerator at least 1 hour before cooking to bring it to room temperature. The chicken is now ready to be either roasted in the oven or broiled over an electric or charcoal grill.


TO ROAST IN THE OVEN:
Start heating the oven to 500-550 degrees. Take the chickens out of the marinade. Brush them with the ghee or vegetable oil, and place them on an extra-large shallow roasting pan, preferably on a wire rack. Set the pan in the middle level of the oven, and roast for 25 to 30 minutes, or until the meat is cooked through. There is no need to baste while the chicken pieces are roasting, because the enclosed environment keeps the chickens from drying excessively.


TO BROIL INDOORS:
Preheat the broiler. Brush the grill with a little oil to prevent the meat's sticking. Place the chicken pieces, slashed side up, on the grill, and brush the slashed side with ghee or vegetable oil. Cook 2 to 3 inches away from the heat for 20 minutes. Turn and cook the other side for another 10 minutes, or until the chicken pieces are cooked through. Brush often with ghee or vegetable oil during cooking.


TO GRILL OUTDOORS:
Fire the coal well in advance (about 1-1/2 hours before you are ready to begin cooking), so that a white ash forms over the surface of the coal. This is when the coal is at its hottest. Place the grill at least 5 inches away from the heat, and rub generously with oil. Place the chicken pieces, slashed side up, over the grill and brush them with ghee or vegetable oil. Let chicken cook without turning for 10 minutes. Turn, baste the other side, and cook for 10 minutes. Continue to cook, turning and basting the chicken every 10 minutes, until it is done. The cooking time for broiling and grilling usually varies widely. Much depends upon the intensity of the heat and its distance from the chicken. The point to remember is that the chicken pieces have been marinating in a very strong tenderizing solution for two days and therefore will cook much faster than standard broiled or barbecued chicken.
Serve the chicken immediately, lightly brushed with ghee or oil.

Murgh Tikka Haryali

INGREDIENTS
1 kg : Boneless Chicken
5 tbsp : Ginger paste
5 tbsp : Garlic paste
2 tsp : chilli powder
2 tbsp : Garam Masala
3/4 cup : thick Dahi(curd)
1/2 cup : thick cream
1 bunch : Coriander
1 bunch : mint leaves
10-12 : spinach leaves
3 tbsp : lemon juice
salt to taste
Oil for Basting

METHOD
Cut the Chicken into 1 1/2" chunks and marinate with salt, chilli powder and lemon juice, keep aside. Grind the Coriander, mint & Spinach leaves to a fine paste. Mix this paste with dahi, cream, ginger and garlic pastes and the garam masala. Mix the paste with the Chicken & leave in the fridge overnight. Remove from the fridge atleast one hour before cooking. Grill the Chicken pieces on skewers or a grilling tray basting over with oil. Cook until chicken is tender & browned on all sides. Serve hot with chutney & onion rings.

Cocunut fish fry

INGREDIENTS
750 gms : Sole/ Bekhti fillets
3 tsp : Red Chillies (fresh)
2 tbs : Cocunut dessicated
2 tsp : Ginger, chopped
6 : Garlic cloves
1 1/2 tbs : White Vinegar
3 tbs : Maida (flour)
Salt to taste
Oil for frying
Lemon wedges for garnishing

METHOD
Wash the fish fillets and pat dry. Sprinkle maida over fillets and keep aside. Grind togeather,red chillies, cocunut, ginger, garlic, vinegar and just enough water to make fine paste. Add salt and evenly coat fillets with this paste. Heat oil in a frying pan and fry fish till crisp. Serve immediately, accompanied by lemon wedges.

Brinjal With Spicy Gravy

INGREDIENTS
200g baby eggplants.
2 onions, chopped.
3 green chilies, chopped.
Few pepper corns.
5g tamarind, soaked in hot water.
1 tsp. mustard seeds.
1 tsp. cumin seeds.
2 tsp. cumin-fenugreek powder.
1 tsp. turmeric.
3 tbsp. oil.
Salt to taste.

METHOD
Cut the eggplants into four, lengthwise, to three-fourths of their total length and soak in salted water. Heat oil in a pan, season with mustard and cumin seeds. Add chopped green chilies, onions and pepper corns. Fry for few minutes. Then add eggplants and fry for another 2 minutes. Now add tamarind water, salt, cumin-fenugreek powder and cook until the gravy thickens. Serve hot with vegetable pulao.

Potato in Bombay Duck (Bombil)

INGREDIENTS
8-10 Bombay Ducks (cleaned & drained)
1 Tbsp Chilly Powder
1 Tbsp Turmeric Powder
1 small sized potato sliced (thinly in slices)
1 Tbsp of lemon juice salt to taste.
2-3 Green Chillies
3-4 flakes of garlic smashed


METHOD
Marinate the Bombay Ducks and potato with chilly powder, turmeric powder, lemon juice, green chillies chopped finely and salt, mix the ingredients well and keep aside for 1/2 an hour. Heat oil in a vessel and add in smashed garlic flakes, when the flakes turn slightly brown add the marinated Bombay ducks and simmer for a while, add the thinly slice potato. Cover the vessel let it cook in its own water. After it is cooked garnish it with coriander leaves. Serve Hot.

Kashmiri Dum Aloo (Potato)

INGREDIENTS
500gms : Aloo (potatoes), small
Sarson (mustard) oil for frying
1½ cup : Dahi (yogurt)
½ tbsp : Besan (gramflour)
1 ½ tsp : Chilli Powder
4 : Chhoti Elaichi (green cardamom)
½ tsp : Soonth (dry ginger powder)
¾ tsp : Saunf (fennel seed) powder
5 : Laung (cloves)
2 : Daalchini (cinnamon sticks) chutney

METHOD
Grind together, the bari elaichi, laung and daalchini. Put aside until further use. Boil potatoes until half cooked. Peel while still warm. Pierce each potato 2-3 time with thin wooden toothpick. Heat oil in a kadhai, fry potatoes on medium heat until floating on top and golden brown in color. Drain excess oil and keep aside. To the dahi, add salt, besan and 1 cup water. Whisk well, until smooth and lump-free. Reheat 4tbsp of the same oil in another pan. Add red chillies and chhoti elaichi and fry for a minute. Remove from flame, allow to cool slightly and then pour into the dahi, stirred continuously. Return to flame and bring to a boil, again stirring continuously. Add potatoes along with soonth, saunf and ground masala. Cook over medium heat for 5-10 minutes or until the curry thickens. Serve hot accompanied by Boiled rice.

GRILLED FISH

Grilled spiced pomphret. A real treat for sea-food lovers.

Pomphret,big 1 no.
Garam masala 1 tsp.
Coriander powder 1 tsp.
Vinegar 2 tbsps.
Ginger garlic paste 1 tbsp.
Chilli powder To taste
Oil 1 tsp.
Salt To taste

METHOD
1.Rub the fish with salt, chilli powder, garam masala,
vinegar, coriander powder and ginger garlic paste. Keep
it aside.
2. Line a pan with oil and grill the fish.
3. Serve hot.

SPICY FISH

No one can eat just one - you won’t be able to resist this spicy fish.

Fish(centre bone river fish)
1 kg.
Malt vinegar ½ cup
Ginger paste 3 tbsp.
Garlic paste 3 tbsp.
Green chili paste 4 tsps.
Ajwain 3 tbsp.
Red Chili Powder 1 tsp.
Turmeric ½ tsp.
White pepper powder ½
tsp.
Gram flour 1 cup
Orange colour Few drops
Oil to fry
Salt to taste

METHOD
1.Wash the fish and cut into 1/2" thick slices and pat dry.
2.First Marination:
- Dissolve salt in vinegar and leave the fish in this
marinade for atleast 25 mins.
- Remove, place between two napkins and press gently
to remove the excess moisture.
3.Second Marination:
- Mix the ginger,garlic & chili paste, ajwain, red chillis,
turmeric, pepper and salt with gram flour.
Add 7 tbsps of water and orange colour and make a
paste of coating consistency.
- Apply the paste on both sides of the fish and arrange
them on a tray atleast an inch apart. Keep aside for 20
mins.
4.Heat ghee in a frying pan and fry the fish over medium
heat until well cooked.

TANDOORI FISH

Delicious grilled fish marinated in Yogurt and spices.

Fish 800 gms.
Ginger 1 cm. piece
Cumin seeds 1 tsp.
Chili powder ½ tsp.
Amchoor 1 tsp.
Turmeric powder ½ tsp.
Ghee 1 tbsp.
Garlic 1 tbsp.
Salt to taste
Dry mint leaves 1 tsp.
Lime juice 1 tsp.
A little curd.

METHOD
1. Grind together garlic, ginger, cumin seeds to a smooth
paste. Add amchoor, chili powder, salt and Curd/Yogurt.
2. Clean and remove the skin of the fish and cut the fish
crosswise into desired size pieces. Sprinkle with lime juice
and set aside for 10 minutes.
3. Marinate the fish with the ground paste for 3 hours.
4. Remove the excess marinade, brush the wire mesh with
oil and place the fish on it in the preheated tandoor/grill.Cook
for 3 to 4 minutes.
5. Turn the fish over and smear with Ghee. Continue cooking
for another 3 to 4 minutes until done. Brush the ungreased
side with ghee and return to tandoor /grill for another minute.

FISH CURRY

Boneless fish fillets cooked in a blend of coastal spices and coconut milk.
A typical Indian curry.

Boneless fish 12 fillets
Mustard seeds 1 tsp.
Garlic, chopped 8 cloves
Ginger, julienne 1" 1 no.
Green chilies, slit lengthwise,
deseeded and julienned 6 nos.
Onions, grated 150 gms.
Curry leaves 24 nos.
Tomatoes, pureed & strained 3 nos.
Turmeric powder ½ tsp.
Coconut milk 2 cups
Vinegar 1 tbsp.
Coriander leaves 1 tbsp.
Oil 2 tbsp.
Salt To taste

METHOD
1.Heat oil in a pan and season with mustard
seeds.
2. Stir over medium heat until they begin to
splutter.
3. Add garlic and ginger and stir for a minute.
Add green chilies. Add onions and sauté until
brown. Add turmeric powder,curry leaves and
tomatoes. Fry for 2-3 minutes.
4. Add the coconut milk. Bring to a boil.
5. Add fish, salt and vinegar. Cover and simmer
for a few minutes till the fish is tender. Stir only
once or twice and very gently to make sure that
the fillets do not break.
6. Taste and adjust the seasoning. Garnish with
coriander leaves and serve with Steamed Rice.

FISH FRY

Boneless fish fillets coated with a blend of Indian spices and then deep fried
to perfection.

Boneless fish fillets 500 gms.
Red chili powder ½ tsp.
Ground cumin 1 tsp.
Ground coriander ½ tsp.
Garlic, crushed 3 nos.
Ground anise seeds (fennel) 1 tsp.
Lemon juice 1 tbsp.
Oil For deep-frying
Salt To taste

METHOD
1. Remove skin from fish, rinse and pat dry with
paper towels. Cut into large chunks.
2. Mix together cumin, coriander, ground anise,
chili powder, garlic, lemon juice and salt, blending
to a smooth paste.
3. Spread over fish, cover and refrigerate for an
hour.
4. Half fill a deep pan or Kadhai with oil and heat.
Fry the fish, until golden brown.
5. Drain on paper towels. Serve hot.

EGG VANDALOO

Hard-boiled eggs in a spicy but tasty gravy.

Hard boiled eggs 4-5 nos.
Onions 2 nos.
Dry red chilies 4 nos.
Garlic 5 flakes
Ginger 1 piece
Cummin seeds ½ tsp.
Cinnamon 1 piece
Garam masala 1 tsp.
Vinegar ¾ cup
Sugar 1 tbsp.
Ghee 2½ tbsp.
Salt To taste

METHOD
1. Grind the red chilies, garlic, ginger and
cummin seeds with a little vinegar and salt to
taste.
2. Chop the onions and fry in ghee, then add
the ground paste and cinnamon to it.
3. Then add sugar, vinegar and garam masala.
4. Shell the eggs, cut into halves, lengthwise
and add to the curry.
5. Cook till the gravy thickens and serve with
rice or rotis.

EGG CURRY

Spicy egg gravy ready in a jiffy.

Eggs 6 nos.
For the masala :
Coconut ½ piece
Red chilies(roasted) 5 nos.
Coriander seeds(roasted) 2 tsp.
Ajwain seeds(roasted) 1 pinch
Methi seeds(roasted) 1 pinch
Jeera seeds(roasted) 1 pinch
Onion(chopped fine) 1 no.
Salt to taste
For seasoning :
Onion(chopped fine) 1 no.
Oil 2 tbsp.

METHOD
1.Grind to a paste the ingredients for the masala.
2.Put the paste in a vessel and boil along with 4
cups of water and one onion.
3.When the curry is boiling, lower the flame and
break the six eggs one by one into the curry.
4.Add salt and cook till the eggs are done and
remove from the flame and keep aside.
5.Take another vessel, put some oil in it and fry one
onion till brown.
6.Pour the curry over it.
7.Boil for a little more time and remove from the
flame.

HYDERABADI BIRYANI

The ultimate of Nawabi cuisine.Cooked in the tandoori style- a
rich preparation of rice and mutton.

Basmati Rice 500 gms.
Mutton cut into small
pieces 1kg.
Garam Masala 2 tsp.
Red chilies 6 nos.
Cashewnuts A handful
Onions (sliced fine and
fried till crisp) 5 nos.
Cloves 2 nos.
Dalchini 2 pieces
Elaichi 3 nos.
Green chilies 6 nos.
Kothmir, chopped 1
small bunch
Pudina chopped 1 small
bunch
Ginger Garlic paste 3
tsp.
Saffron (dissolved in ¾
cup milk) 2 pinches
Curd beaten 1 cup
Lime juice 2 nos.
Eggs boiled 4 nos.
Ghee /Oil 5 tbsp.
Salt to taste

METHOD
1. Grind the red chilies and cashewnuts to a fine paste.
2. To the mutton apply the ginger - garlic paste and beaten
curd. Set aside.
3. Heat 4 tablespoons ghee and fry the red chili masala.
4. Add the marinated mutton, ¼ of the fried onion, one
teaspoon garam masala and salt to taste.
5. Keep frying till ghee separates. Add 1½ cups warm water.
Pressure cook till tender.
6. Heat dekchi, add 1 tbsp ghee and fry the sabut masala.
7. Add the rice and fry a little. Add the green chilies and salt
to taste.
8.Add enough warm water. Cook till rice is done, remove
and spread on a thali, discarding the whole masala.
9. Mix together the chopped kothmir, pudina, garam masala
and fried onion.
Set aside.
10.Take a heavy bottlomed dekchi and line it with ghee.
11.Spread a layer of rice and cover it with half of the mutton.
Sprinkle half of the pudina / kothmir mixture and juice of 1
lime.
12.Cover with rice, followed by a mutton layer. Finish with a
rice layer.
13.Sprinkle the rice with saffron milk and dot with ghee.
14.Cover tightly and place over a griddle for dum for 20
minutes. Serve hot, garnished with eggs cut into halves.

CHICKEN BIRYANI

Chicken pieces marinated in a spice and curd mixture and cooked
with basmati rice on a slow fire.

Rice (Basmati) 300 gms.
Chicken pieces 600 gms.
Whole garam masala 2
tbsp.
Sliced onions 1 cup
Chopped garlic 2 tbsps.
Chopped ginger 2 tbsps.
Red chili powder 3 tsps.
Coriander powder 1 tbsp.
Turmeric powder 2 tsps.
Bay leaf 2 nos.
Chopped tomato ¾ cup
Chopped green coriander
1 tbsp.
Curd (yogurt) 1 cup
Saffron ½ gm.
Garam masala powder 3
tsp.
Milk ½ cup
Butter 50 gms.
Golden fried sliced onions
¾ cup
Ginger julienne's 1 tbsp.
Oil 3 tbsps.
Mint leaves 2 tbsp.
Salt To taste

METHOD
1. Pick, wash and soak rice in water for about 30 minutes.
2. Boil water, add ½ of the Whole Garam Masala , bayleaf
and salt and boil rice till ¾th done. Drain rice and keep
aside.
3. Mix salt, ½ of the red chili powder, ½ of the chopped
ginger, ½ of the chopped garlic, 1 tsp. Garam Masala
Powder, ½ of the turmeric powder and Curd/Yogurt. Mix
well and put chicken pieces in this for an hour.
4. Heat oil in a Patila or a thick bottomed pan. Add
remaining Whole Garam masala .Let it crackle. Add Sliced
onions and sauté’ until light golden brown.
5. Then add remaining chopped ginger, chopped garlic,
coriander powder, turmeric powder, red chili powder, 1 tsp.
Garam Masala powder and chopped tomatoes. Cook for
about 5 minutes. Add marinated chicken and cook till
chicken is tender.
6. Dissolve saffron in warm milk and keep aside.
7. Arrange alternate layers of chicken and rice. Sprinkle
saffron dissolved in milk, remaining Garam Masala
powder, ginger julienne's, mint leaves, golden fried sliced
onions and butter in between the layers and on top. Make
sure that you end with the rice layer topped with saffron
and spices.
8. Cover and seal with aluminum foil or Roti dough. Cook
in a preheated oven, for 10-12 minutes. Alternatively cook
on an indirect slow flame for 10 to 12 minutes.

SHAMI KABAB

Minced meat balls, flattened and shallow fried.A speciality in Nawabi
cuisine.

Kheema without fat 500 gms
Chana dal (washed and soaked in water for
½ hour) 2 tbsp.
Garlic flakes 10 nos.
Ginger 1" piece
Garam masala 1 tsp.
Elaichi 2 nos.
Dalchini pieces 2 nos.
Lavang 3 nos.
Dhania jeera powder 1 tsp.
Pepper A pinch
Chili powder 1 tsp.
Kothmir and Pudina chopped A handful
Egg 1 nos.
Lemon juice ½ no.
Onion minced 1 nos.
Oil/Ghee For frying
Salt To taste

METHOD
1. To the washed and drained kheema,
add the chana dal, sabut masala, 1cup
warm water, salt to taste and then cook
till dry.
2. Remove from heat and add ginger,
garlic, pepper, chili powder, dhania and
jeera powder. Grind to a fine paste and
then form into dough.
3. To the minced onion, add the finely
chopped pudina, kothmir, lime juice and
salt to taste.
4. Beat the egg lightly. Divide the dough
into lemon- sized balls.
5. Flatten each ball in the palm of your
hand and stuff with a little of the onion
mixture.
6. Shape into a kabab and dip in the
beaten egg. Shallow fry till it turns color.

DAL GOSHT

Boneless mutton marinated in yoghurt and a blend of spices, sauted in a
dal mixture - A Hyderabadi treat.

Boneless mutton 1/2 kg.
Chana dal 1/2 cup
Tur dal 1/2 cup
Onion slice 4 nos.
Tomatoes chopped 2 nos.
Curd 1/2 cup
Lime juice 1 no.
Turmeric powder 1 tsp.
Red chili powder 1 tsp.
Mustard seeds 1/2 tsp.
Coriander powder 2 tbsp.
Garam masala,whole 1 tsp.
Garlic chopped 1 tbsp.
Ginger chopped 1 tbsp.
Cumin seeds 1 tsp.
Garam masala powder 1 tsp.
Coriander chopped 2 tbsp.
Green chili chopped 2 tbsp.
Amchur powder 2 tsp.
Oil 3 tbsp.
Salt To taste

METHOD
1. Marinate mutton in Curd/Yogurt, lemon juice, part of
turmeric powder, part of Garam Masala Powder, mix
well, leave aside for 2 hours.
2. And now take chana dal and tur dal and cook it. Add
turmeric and green chilies when it comes to a boil cover
the pan and let it cook for some time till it is fully cooked.
3. Take a pan, put some oil, Whole Garam Masala and
add onion and sauté well.
4. Next add green chili when the onions gets golden
brown add ginger, garlic, coriander powder, remaining
turmeric powder, red chili powder, cook for some time.
5. Now add the marinated mutton to this mixture and
sauté it.
6. Grind dal in a mixer and add to the mutton.
7. Give tadka of mustard seeds, cumin seeds and whole
red chili, sprinkle some coriander and cook the pan and
simmer it for an hour.
8. Finely to this mixture add tomatoes, amchur powder,
add a little salt, remaining garam masala powder, and
cover it again for 10-15 minutes and cook on slow fire or
till the mutton is fully cooked.
9. Serve hot.

SEEKH KABAB

Succulent minced meat kababs flavoured with meat and spices.

Lamb mince 400 gms.
Chopped ginger 1 tsp.
Chopped green chili ½ tsp.
Chopped green coriander
½ tsp.
Garam masala powder 1
tsp.
Red chili powder 1 tsp.
Oil 1 tsp.
Salt As per taste.

METHOD
1. Squeeze mutton mince in a dry cloth to remove excess
water.
2. Mix all the above ingredients except oil. Knead well.
3. Divide into 8 equal portions and make balls.
4. Spread the mince balls on to the skewers, using a wet
hand. Press evenly to get kababs of six inches length.
5. Roast in a moderately hot tandoor for 7-8 minutes or in
a pre-heated oven(175° C) for 10 minutes.
6. Baste with oil and again roast for 2 minutes.
Note : For Seekh Kababs, use mince which has been
passed through a mixer twice.

HALEEM

An exotic dish made with mutton, wheat and a mixture of three dals.

Mutton 250 gms.
Wheat, soaked overnight, drained, pounded &
husked 1 cup
Channa dal,soaked for 1/2 hour A handful
Moong dal, soaked for 1/2 hour A handful
Masoor dal, soaked for 1/2 hour A handful
Chili powder 1 tsp.
Haldi 1/2 tsp.
Onions, sliced and fried crisp 2 nos.
Dhania powder 1 tsp.
Ginger-garlic paste 2 tsp.
Ghee 4 tbsp.
Salt To taste

METHOD
1. Heat 6-8 cups of water in a heavy
bottomed dekchi.
2.Allow the water to boil, then add the
drained dal, wheat and mutton along
with the ginger-garlic paste, haldi, chili
powder, dhania powder and salt to
taste.
3.Cook over low heat till mutton is
tender, stir and mash well.
4.Add the crushed fried onion, heat the
ghee and pour it over the Haleem.
5.Sprinkle lemon juice and serve hot.

KEEMA MATAR

A famous dish made of mutton mince, green peas and seasoned with
delicious masalas.

Mutton mince 750 gms.
Shelled Green peas 1 cup
Onions, chopped fine 2
nos.
Green chillies 2 nos.
Garlic, crushed 8 cloves
Ginger, chopped fine 1"
piece
Red chili powder 3/4 cup.
Coriander Powder 1 tsp
Cumin powder 1 tsp.
Coriander Leaves 1/2 cup
Garam masala powder 1
tsp.
Lime juice 11/2 tbsps.
Water 11/4 cups
Oil 4 tbsps.
Salt to taste

METHOD
1. Clean, wash and drain the mutton mince thoroughly.
2. Wash the peas, drain. Peel and chop the onions and
garlic finely. Peel the ginger and grate. Wash and mince
the green chilies. Clean, wash and chop the coriander
leaves.
3. Heat oil in a thick bottomed pan and add the chopped
onion. Fry till lightly
browned. Add garlic and stir-fry for a minute.
4. Add mutton mince, grated ginger, minced green chilies,
coriander powder, cumin powder and red chili powder.
Stir-fry for five minutes breaking up any lumps if formed.
Add ¾ cup of water, bring to a boil. Cover, lower the heat
and simmer for half an hour.
5. Add peas, chopped coriander leaves, salt, garam
masala powder, lemon juice and the remaining water. Mix
well and simmer covered for about ten minutes till the peas
are cooked well. Adjust seasoning.
6. Serve hot.

MUTTON TIKKA

Marinated mutton pieces cooked in Tandoor.

Mutton pieces( boneless) ½ kg.
Ginger 1 inch.
Garlic 6 cloves
Amchoor 1 tsp.
Well beaten curd ½ cup
Meat tenderizer / peeled unripe
banana 4 cm.
Garam Masala Powder 1 tsp.
Chilies 3
Cumin seeds ½ tsp.
Sliced lemon & onion rings
Salt 2 tsp.

METHOD
1.Grind ginger, garlic, cumin seeds, papaya and red
chilies to a paste.
2. Combine Garam Masala Powder, Curd/Yogurt, salt
and amchoor.
3. Mix all the above ingredients to the mutton mince.
4.Marinate the mutton mince in the refrigerator for 3-4
hours.
5.Make small balls of the mutton mince and place on
to skewers & cook in a moderately hot tandoor for 6
to 8 minutes.
6.Baste the mutton pieces with oil and again put in
the tandoor.
7.Cook until brown, turning as required.
8.Serve hot with sliced lime and onion rings.

MUTTON CHOPS

Enjoy these mutton chops prepared with spices and curd.

Chops ½ kg.
Curd 1 ½ cup
Tomatoes 200 gms.
Garam masala ½ tsp.
Ginger 75 gms.
Green chili A few
Red chili To taste
Nutmeg A pinch
Coriander powder 2 tsps.
Coriander leaves(chopped) ½ cup
Ghee 3 tbsps.
Salt To taste

METHOD
1.Put chops in pressure cooker with chopped
chilies along with tomato, salt, coriander
leaves and pressure cook for 5 minutes till half
done.
2.Then add ghee(oil) and fry for 10 minutes.
3.Mix all dry spices, garam masala red chili
powder, coriander powder and nutmeg in curd
and beat it.
4.Mix this in the chops and fry for 3 minutes.
5.Pressure cook for 3-5 minutes.
6.Garnish with coriander leaves and serve hot.

MUTTON BRAIN CURRY

Tasty mutton brain prepared with curds.

Mutton brain(blanched and cleant) 2 nos.
Curds 1/4 cup
Garlic 6 flakes
Onions(chopped) 2 nos.
Coriander seeds 2 tsps.
Garam masala 1 tsp.
Mango powder 1 tsp.
Coriander leaves As required
Red chilies 3 nos.
Ghee 3 tbsps.
Salt To taste

METHOD
1.Grind to a paste all the ingredients except
mutton brain, curds and coriander leaves.
2.Heat the ghee well in a karahi and fry the
paste till it turns brown.
3.Add the mutton brain and fry for some
time.
4.Add the curds and cook for 10 minutes.
5.If required you can add half a cup of hot
water.
6.Garnish with coriander leaves.
7.Serve hot as a side dish.

MUTTON KOFTA CURRY

Mince balls in a thick masala gravy.

Mutton, boneless 1 kg.
Onions 2 nos.
Besan (roasted) 2 1/2
tbsps.
Egg 1 no.
Ginger, finely cut 2" piece
Green chilies, finely cut 6 nos.
Green chili chopped 11/2"piece
Red chili powder 1 tsp.
Salt To Taste
Oil for frying. To Taste.
For the curry
Onions 3 nos.
Garlic 3-5 cloves
Ginger 1 1/2"inch piece.
Haldi powder 1tsp.
Tomatoes, boiled & skinned 1 cup.
Coriander leaves 2 tsps.
Red chili powder 1 tsp.
Garam masala 1 tsp.
Salt To taste

METHOD
1.For the koftas, mince the meat with all the
other ingredients.
2.Remove the mixture and shape into balls.
3.Deep fry these balls till golden brown and
keep aside.
4.For the curry, fry the onions, garlic and
ginger till golden brown.
5.Add the rest of the curry ingredients with
enough water to make a gravy.
6.Bring to a boil, add the fried koftas and
simmer for 45 mins.
7.Garnish with chopped coriander leaves
before serving.

DHANIA KEEMA

Minced mutton marinated and cooked in an exotic blend of coriander,
spices and yogurt.

Mutton kheema 500 gms.
Yogurt ½ cup
Onion chopped 2 nos.
Coriander chopped 1 cup
Juice of a lemon
Cumin Seeds 1 tsp.
Green chilli chopped 2 tbsp.
Whole Coriander 1 tsp.
Whole Garam Masala 1 tsp.
Black pepper 1 tsp.
Ginger chopped 1 tbsp.
Coriander powder 1 tbsp.
Garam Masala Powder 1 tsp.
Garlic chopped 1 tbsp.
Ghee 2 tbsp.

METHOD
1. Marinate the mince meat with lemon juice,
Curd/Yogurt, salt, Garam Masala Powder and
half of the Green coriander (dhania). Keep
aside for 1 hour.
2. Take oil in a pan. Add cloves, cinnamon,
cumin seeds and whole coriander. Put onions
and fry. Next add in green chillies and chopped
garlic. Mix well.
3. Add the mince and fry it for some time.
4. Once fried, add coriander powder and mix
well.
5. Add freshly ground pepper powder.
6. Finally put in a generous quantity of
coriander, a pinch of salt, Whole Garam
Masala and lemon juice. Cook on a low flame.

MUTTON CHILLY FRY

A dry mutton preparation with dry red chillies.

Mutton 1 1/2 kg.
Dry red chilies 20 nos.
Cloves garlic 20 nos.
Onions 4 nos.
Cardamoms 6 nos.
Cloves 6 nos.
Cinnamon 2 sticks
Ginger 4" piece
Turmeric powder 1 tsp.
Coriander seeds 3
tbsp.
Sour curd 1 cup
Ripe lemon juice 1 no.
Coriander leaves 1
bunch
Ghee 6 tbsp.
Salt To taste

METHOD
1. Wash and cut the meat into 2 inch cubes.
2.Slice the onions into thin long pieces and also cut the ginger
and garlic separately.
3.Heat a teaspoon of ghee on a tava and roast the chilies till
dark in color. Fry the coriander seeds, garlic and ginger
separately in the same way, using just 1 teaspoon ghee for
each ingredient. Keep these fried spices aside.
4.In a large saucepan, heat the remaining ghee and fry the
onions till golden brown and crisp and keep aside.
5.Now add the cloves, cardamoms and cinnamon to the ghee
and fry, put the mutton and turmeric powder and salt. Cover
and cook till the meat is half cooked.
6.Pour a little water on the lid of the saucepan while cooking
to avoid the meat from sticking to the bottom. Add the curds
and remaining spices and mix and cook on low heat till the
meat is tender. If necessary add a cup of warm water.
7.Just before serving mix in the lemon juice and fried onions
and garnish with chopped coriander leaves.

ROGAN JOSH

A Kashmiri style mutton delight.

Lamb pieces 800 gms.
Dry ginger powder 1 tbsp.
Cinnamon 2 no.
Cloves 6 - 8 no.
Black peppercorn 5 - 8 no.
Black cardamom 4 no.
Curd (yogurt) 1 cup
Coriander powder 1 tbsp.
Aniseed powder 2 tsp.
Asafoetida a pinch
Kashmiri red chili powder
1 tbsp.
Ghee/Oil 4 tbsp.
Salt As per taste

METHOD
1. Clean, wash and cut lamb into medium sized pieces.
2. Heat oil in a thick bottomed pan. Add asafoetida,
cinnamon, cloves, black peppercorns and cardamom.
Sauté for half a minute.
3. Add lamb pieces and cook on a medium flame, stirring
constantly till lamb pieces get a reddish brown color. This
may take 12-15 minutes.
4. Sprinkle a little water and repeat cooking of lamb for 12-
15 minutes on a slow flame. Make sure to stir constantly
and scrape all the sediments from the bottom of the pan.
5. Add red chili powder, coriander powder, aniseed
powder, dry ginger powder and salt.
6. Add beaten Curd/Yogurt and 2 cups of water. Cook
covered till lamb is tender.
7. Traditional Kashmiri Rogan Josh has a thin gravy and
has a thick layer of fat/oil on top. This dish is enjoyed best
with steaming hot boiled rice.

MUTTON CURRY

Mutton cooked in coconut milk with dry fruits, masala & boiled eggs.

Mutton, cut into serving proportions 1 kg.
Onions 100 gms.
Garlic, flakes 5 nos.
Ginger 1 " piece
Bay leaves 4 nos.
Thick coconut milk 1 ½ cup
Curds 1 cup
Almonds, sliced 2 tbsps.
Pistachios, sliced 2 tbsps.
Dried apricots, sliced 50 gms.
Coconut, grated finely ¼ cup
Poppy seeds 1 tbsp.
Vinegar 2 tbsps.
Eggs, hard boiled 4 nos.
Garam masala 1 tbsp.
Green Peas 1 cup
Cumin, ground 1 tbsp.
Coriander seeds, ground 1 tbsp.
Coriander leaves A handful
Saffron dissolved in 1 tsp. hot milk ½ tsp.
Salt & chili powder To taste

METHOD
1. Grind together onions, garlic, ginger,
coconut and poppy seeds.
2. Add the spices, salt, curds and vinegar,
& apply to the mutton
3. Put in a heavy bottomed vessel and
cook till the mutton is dry.
4. Add the coconut milk and nuts and fruits
and 1 cup green peas, and continue
cooking over a slow fire till the mutton is
tender.
5. Decorate with eggs and coriander
leaves.
6. Serve with rice.

MUTTON DO PIAZA

Mutton pieces cooked with whole spices and curd

Mutton 500 gms.
Onions 500 gms.
Curd, beaten 350 gms.
Cloves 6 nos.
Cardamoms, large 4 nos.
Ginger 1/2" piece
Cinnamon,broken into bits 1" stick
Garam masala 1 tsp.
Chili powder 1 tsp.
Cumin seeds, ground 1 tsp.
Coriander powder 1 tbsp.
Coriander leaves, sliced A handful
Ghee 4 tbsp.
Salt To taste

METHOD
1. Grind onions, ginger, garlic to a paste.
2.Heat 4 tbsp ghee and fry the paste till
golden brown colour.
3.Add the mutton and the whole spices
and fry it till it is well browned on all sides.
4.Put the curds, coriander powder, ground
cumin seeds, salt and chili powder.
5.Cover tightly and cook over a low fire till
the mutton is tender and completely dry.
6.Than fry for a while till the ghee
separates from the masala.
7.Serve immediately sprinkled with
coriander leaves and garam masala.

LIVER MASALA

1/2 kg liver,
1 tsp ginger-garlic paste,
1 tsp Red Chilli powder,
1/2 tsp haldi,
1/2 tsp garam masala,
1 tsp zeera powder,
1 tsp dhania powder,
2 onions(big),
3 tbsp oil, salt to taste,
Cloves- 4
Bari ilaayachi - 1
Chhotee ilaayachi - 2
Daalchini (cinnamon ) - 1 inch thin strip
3 green chillies,
1 lemon

METHOD
Wash liver and remove the thin layer
surrounding it. Cut liver into small pieces and
marinate in garlic-ginger paste, salt, haldi,
chilli powder and masalas for atleast 30
minutes. Heat oil in a non stick karaahi, put
jeera, tejpatta, and dried red chilly. When the
jeera begins to splutter, add cloves, illayachi
& cinnamon, onion and saute for sometime
over medium flame for 2 minutes. Add ginger
garlic paste and saute everything for 2
minutes. Add finely chopped green chillies
and marinated liver and cook for 5 minutes.
Add lemon juice and garnish with chopped
coriander leaves and serve hot with phulkas
or parathas.

KASHMIRI LIVER

A tangy dry dish of mutton liver.
Mutton liver ½ kg.
Onions finely chopped (medium size) 5 nos.
Tomatoes (small size) 2 nos.
Coriander leaves, chopped As required
Red chilies 6 nos.
Cloves 2 nos.
Cinnamon 2 sticks
Peppercorns ½ tsp.
Coriander seeds ½ tsp.
Jeera ¼ tsp.
Ginger Small piece
Garlic 10 flakes
Ghee 2 tbsps
SALT TO TASTE

METHOD
1.Cut the liver into small cubes.
2.Grind to a paste with a little water the
remaining ingredients except the liver,
onions, tomatoes & coriander leaves
and keep the paste aside.
3.Fry the onions well in the ghee.
4.Then add the liver cubes, ground
masala and salt.
5.Stir continuously till the liver is done.
6.Garnish with tomato slices and
coriander leaves.

MASALA KALEJI

Mutton liver marinated with green chilies, ginger, pepper etc. and
cooked in its own juices.

Lamb's liver 500 gms
Lemons 2 nos.
Green Chilies 2 nos.
Ginger, ground 1 tsp.
Black pepper 1 tsp.
Sesame seed oil 1
tbsp.
Salt 2 tsps.

METHOD
1.Wash the liver well and cut it into thin strips.
2.Squeeze the lemon juice and salt on the liver.
3.Then add chopped green chilies, ginger and black pepper and
mix well.
4.Heat the sesame seed oil and add the chili, ginger and black
pepper.
5.Cook the mixture for 30 seconds, remove from the heat and
pour over the liver.
6.Allow to cool, cover it and marinate for 3 hours.
7.To cook the liver, transfer it together with the marinade to a
frying pan and fry for 15 minutes.
8.Once the liver is cooked, serve immediately.

Egyptian rice

Ingredients :
2 cups Egyptian rice , washed .
21/2 cups water .
2 1/2 tablespoon ghee or butter.
2 tablespoon vermicelli pasta (sh3eriah ),crashed .
1 teaspoon salt . _________________________________________________

1 - In a deep cooking pot saute the vermecicelli pasta with the ghee till golden brown .
2- Add the washed and drained rice and stirr very well till lightly fried with the pasta .
3 - Add water and salt ,stir only once slowly then cover the pot .
4 - When it starts to boil , simmer on minimium till rice is cooked .
Serve as a side dish with vegetables and fried meat or it can be enjoyed by itself

Hummus!!!

3 tablespoon extra-virgin olive oil
15 ounces of garbanzo beans (1 can drained and rinsed)
1/2 cup tahini
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1 pinch red pepper flakes

METHOD
In a medium bowl, use a fork or mixer to mash 15 ounces garbanzo beans (one can drained and rinsed),
1/2 cup tahini,
2 tablespoons extra-virgin olive oil,
2 tablespoons fresh lemon juice, 1/2 teaspoon salt
and 1 pinch red pepper flakes until a coarse puree forms.
Transfer to a serving bowl and drizzle with another 1 tablespoon olive oil.

MUGHLAI CHICKEN

A delicious chicken dish made of chicken chunks cooked in a
thick gravy with potatoes.

Chicken 1 large
Garlic, flakes 6 nos.
Cloves 4 nos.
Cinnamon 1 piece
Goa red chilies 8 nos.
Onions 4 nos.
Ginger 1 piece
Cardamoms 4 nos.
Cumin seeds 1 tsp.
Saffron ½ tsp.
Hot water 6 cups
Lemon juice 1 tsp.
Oil ½ cup
Salt As required

METHOD
1.Cut the chicken pieces, wash, apply salt and keep aside.
2.Chop the onions finely and grind all the masala to a fine
paste.
3.Heat oil and fry the onions, then add the ground masala
and fry over low heat till the oil separates.
4.Then add the chicken pieces and fry for a while until the
chicken is well mixed with the masala.
5.Add 6 cups of hot water and let it simmer until the
chicken is tender, then add the saffron soaked in lemon
juice.
6.Simmer for a few more minutes and serve hot garnished
with fried potatoes, green peas and hard boiled eggs.

CHICKEN LEGS IN CURRIED BUTTER

Chicken legs 12 nos.
Onion halved and unpeeled 1 no.
Marjoram ½ tsp.
Parsley 2 sprigs
Thyme 1 sprig
Lemon halved 1 no.
Peppercorn 6 nos.
Butter 125 gms.
Cardamon ground ½ tsp.
Cummin seed crushed ½ tsp.
Ginger powder ½ tsp.
Turmeric powder ¼ tsp.
Chilli powder ¼ tsp.
Coriander powder ½ tsp.
Mustard powder 1 tsp.
Garam masala ½ tsp.
Worcestershire sauce 2 tsp.
Lime juice ½ tsp.
Pepper to taste
Salt to taste

METHOD
1. In a saucepan, add the chickenlegs, onion,
marjoram, parsley, thyme, lemon and
peppercorns. Pour 1 litre of water and bring to
boil, then lower the heat for 25min. Remove
the chicken legs without any liquid and transfer
them to a plate. Let them cool.
2.Cream the butter in a bowl. Add the
remaining ingredients and thoroughly beat
them into the butter.
3.Using a knife spread the curried butter on
each leg. Refridge them preferably overnight
but for a minimum time of 6 hrs.
4.Remove the chicken legs from the fridge.
5.Place it in pan and fry till golden brown.
Serve hot.

CHICKEN TIKKA

Chicken pieces marinated in yoghurt and a blend of spices, skewered
and cooked in an oven or tandoor - A favourite the world over

Boneless chicken 800 gms.
Lemon juice 2 tbsp.
Red chilly powder (kashmiri ) 1 tsp.
Red orange color (optional)Few
drops
Curd/Yogurt 300 gms.
Garlic paste 2 tbsp.
Ginger paste 2 tbsp.
Garam masala powder 1 tsp.
Cumin powder ½ tsp.
Butter For basting
Salt To taste

METHOD
1. Cut chicken into small cubes, wash nicely and
apply lemon juice and salt to it and leave it.
2. Whisk Curd/Yogurt in a bowl add remaining
all the ingredients except butter. Mix well and
then keep the chicken pieces in this marinate for
about 3 - 4 hours in the refrigerator.
3. Put the chicken on to skewers and cook in
moderately hot tandoor for about 6 to 8 minutes,
baste the chicken pieces with butter and again
put in to tandoor and until slightly colored and
cooked.
4. Remove and serve hot sprinkled with chaat
masala.

MURG MUSALLAM

A rich preparation of chicken with saffron and roasted spices.

Chicken 1 no. large
Onion 1 no.
Coriander seeds 1 tbsp.
Aniseed 1 tbsp.
Cumin seeds 1 tbsp.
Roasted gram dal 4 nos.
Dry red Chilies 4 nos.
White cardamoms 4 nos.
Black Cardamoms 2 nos.
Cloves 4 nos.
Whole black peppers ½ tbsp.
Coconut 2" piece
Almonds 1 no.
Curd ½ pint
Saffron A pinch of
Ghee 6 tbsps.
Salt To taste

METHOD
1.Slice the onion.
2. Soak saffron in spoonful of hot water.
3. Roast all the remaining spices without any fat in a
frying-pan and grind together.
4. Heat half the Ghee in a large saucepan and
brown the chicken on all sides.
5. Remove, and pour in the remaining ghee.
6. Fry onion till brown, add the ground spices and
ground coconut.
Fry for 5 minutes.
7. Put chicken back into the pan.
8. Blend Curd/Yogurt with 1 1/2 liter water and pour
into the pan together with salt. Cover tightly and
cook till liquid dries and chicken is tender.
9. Just before serving add saffron water and garnish
with chopped almonds.

CHICKEN KORMA

Chicken cooked in a thin gravy of yogurt and saffron...

Chicken 1 kg.
Sliced onion 1 cup
Poppy seeds 2 tbsps.
Coriander seeds 1 tbsp.
Cumin seeds 1 tsp.
Fresh grated coconut ½
cup
Curd (yogurt) 1 cup
Garlic cloves 2 no.
Ginger paste 2 tsp.
Green cardamom 3 - 4
nos.
Dry red chili whole 2 no.
Fresh cream ¼ cup
Oil 3 tbsps.
Salt To taste

METHOD
1. Clean, wash and skin the chicken. Cut the chicken into
12-14 pieces.
2. Soak poppy seeds in 1 cup warm water for 10 minutes.
3. Grind soaked poppy seeds with deseeded red chilies,
coriander seeds, cummin seeds, garlic, green cardamom
and grated coconut.
4. Heat oil in a pan. Add sliced onions and cook till they
are translucent. Add Ginger Paste and stir for 15 seconds.
5. Add chicken pieces and cook on high flame for 5
minutes stirring constantly. Make sure not to colour the
chicken.
6. Stir in the ground paste and add 1 cup of water. Add salt
and bring it to a boil. Reduce flame and add beaten
Curd/Yogurt. Simmer for 5 minutes.
7. Finish with fresh cream.

MURG DO PIAZA

A famous chicken dish that can be prepared in a jiffy

Chicken pieces 1 kg.
Onions, sliced 500 gms.
Garlic, sliced 50 gms.
Ginger, sliced 50 gms.
Red chili powder 1/2 tsp.
Turmeric powder 1/2 tsp.
Whole red chili 4 nos.
Garam Masala 10 gm.
Tomato puree 300 ml.
Coriander powder 15 gms.
Water 500 ml.
Ghee 150 gms.
Salt To taste

METHOD
1.Slice the onions, ginger and garlic and keep
aside.
2.Heat ghee for 1 minute, then add tomato puree,
turmeric powder, red chili powder, red chilies and
coriander powder, cover the dish and cook on high
for 3 minutes.
3.Put the sliced onions, ginger, garlic and cook for 3
minutes on high.
4.Mix chicken in the above ingredients and 500 ml
water and cook for 8 minutes.
5.Stir well, add salt, garam masala and cook for 7
minutes, till done.

CHICKEN MAKHANI (BUTTER CHICKEN)

A rich preparation of chicken marinated in
a curd and spice mixture.

Chicken 800 gms.
Kashmiri Red Chili Powder 1 tsp.
Lemon Juice 1 tbsp.
Salt To taste
Marination
Curd (Yogurt) 1 cup.
Ginger paste 2 tbsps.
Garlic paste 2.tbsps.
Garam Masala powder 1/2 tsp.
Kashmiri Red chili powder 1 tsp.
Lemon juice 2 tbsps.
Butter 2 tbsps.
Mustard oil 2 tsps.
Salt To taste

Makhani Sauce
Whole garam masala 1 tbsp.
Tomato puree 400 gms.
Sugar/Honey 2 tbsps.
Ginger paste 1 tbsp.
Garlic paste 1 tbsp.
Red chili powder 1 tbsp.
Garam masala powder ½ tsp.
Fresh cream 1cup.
Kasoori methi ½ tsp.
Chopped green chilies 1 tsp.
Butter 50 gms
Salt To taste

METHOD
1. Skin and clean the chicken. Make incisions with a
sharp knife on breast and leg pieces.
2. Apply a mixture of red chilli powder, lemon juice
and salt to the chicken and leave aside for half an
hour.
3. Hang the yogurt in a muslin cloth for 15-20
minutes to remove extra water. Add red chilli
powder, salt, ginger-garlic paste, lemon juice,
garam masala powder and mustard oil.
4. Apply this marinade to the chicken pieces and
refrigerate for 3 to 4 hours.
5. Put the chicken onto a skewer and cook in a
moderately hot tandoor or a preheated oven (200
degrees celsius) for 10-12 minutes or until almost
done. Baste it with butter and cook for another 2
minutes. Remove and keep aside.
6. Heat butter in a pan. Add whole garam masala.
Let it crackle. Then add ginger-garlic paste and
chopped green chillies. Cook for 2 minutes.
7. Add tomato puree, red chilli powder, garam
masala powder, salt and one cup of water. Bring to
a boil. Reduce heat and simmer for 10 minutes. Add
sugar or honey and powdered kasoori methi.
8. Add cooked tandoori chicken pieces. Simmer for
5 minutes and then add fresh cream.
9. Serve hot with naan or parantha.

KADHAI CHICKEN

Chicken cooked in a traditional Kadhai. This dish is a good
indicator of a cook's expertise!

Whole Chicken 1 no.
Medium Tomatoes 8-10 nos.
Coriander leaves 2 tbsp.
Medium onions 2 nos.
Garlic paste 2 tbsp.
Ginger, finely chopped 2 tbsp.
Dry red chilies 6-8 nos.
Chopped green chilies 8 nos.
Red chili powder 1 tsp.
Whole Coriander (dhania) 1
tbsp.
Garam masala powder 1 tsp.
Coriander powder (dhania
powder) 1tsp.
Whole Garam masala 1 tsp.
Oil 2 tbsp.
Salt As per taste

METHOD
1. Skin and cut the chicken into pieces.
2. Take whole dhania, dry red chilies and pound
together.
3. Slice the onions.
4. In a Kadhai take oil, add Whole Garam Masala,
garlic, whole dhania, green chilies and red chilies
mixture. Add onions. Fry till onions are golden brown.
5. Put in tomatoes, ginger, dhania powder and red chili
powder.
6. Add some water. Cover and let it cook. Once the
gravy is reduced put in the chicken pieces, salt and
coriander leaves.
7. Mix well, sprinkle the Garam Masala Powder. Cover
and cook for 8-10 mins on low flame.
8. Serve hot.

CHICKEN LOLLIPOP

Chicken, wings with skin 8 nos.
Eggs 2 nos.
Green chilies, ground 6 nos.
Ajinomoto ¼ tsp.
Pepper powder ¼ tsp.
Garam masala ¼tsp.
Chili sauce ½ tsp.
Soya sauce ½ tsp.
Worchestershire sauce 1 tbsp.
Flour ( maida ) 50 gms.
Ginger, paste 1 tsp.
Garlic, paste 1 tsp.
Yellow colour or red colour A pinch
Water ½ cup
Oil for deep frying As required
Salt ½ tsp.

METHOD
1.Cut the wings into two, chop the end bone,
pull the flesh up with the skin and remove the
thin bone and mould into a lollipop.
2.Boil the lollipops with ½ cup water, ½
tsp.salt for 5 minutes and with 1tbsp
worchestershire sauce for 5 minutes. Remove
and cool.
3.Mix all ingredients thoroughly, except
lollipops and prepare a thick batter.
4.Heat oil in a deep pan, dip lollipop into the
thick batter and fry on medium heat to a light
brown colour.
5.Serve hot with szechwan sauce.

SZECHWAN CHICKEN

A tasty dish with a combination of fried chicken pieces and
spring onions in spicy chicken stock.

Chicken, medium size 1 no.
Oil For deep frying
For the Marinade
Ginger paste 1 tsp.
Garlic paste 1 tsp.
Chili paste 1 tsp.
Soya sauce 2 tbsps.
Cornflour 2 tbsps.
Egg 1 no.
Salt To taste
For the Sauce
Spicy chili oil or ordinary oil 3 tbsps.
Finely chopped ginger 1 tsp.
Finely chopped garlic 1 tbsp.
Dry red chilies cut into 4 pieces each 2 nos.
Sesame seeds(optional) 1/2 tsp.
Slanting pieces of spring onion 1/4 cup.
Chicken stock 1/2 cup
Tomato sauce 1/3 cup
Soya sauce 1 tbsp.
Chili sauce 1 tsp.
Vinegar 1 tbsp.
Sugar 1 tsp.
Black pepper 1/2 tsp.
Ajinomoto A pinch
Salt To taste
cornflour mixed with water 3/4 tbsp. & 1/4 cup
For the Garnish
Spring onions 4 long thin pieces
Spring onion tops 4 long thin pieces

METHOD
1. Cut the chicken,retaining the bone,
into small serving sized pieces.
2.Combine all the ingredients
mentioned under 'For the Marinade'
and rub on the chicken pieces and set
aside for 30 minutes.
3.Heat oil in a frying pan and deep fry
the chicken pieces,a few at a time, till
golden brown and cooked.
4.Drain and set aside. Heat 3
tablespoons of spicy chili oil or ordinary
oil in a pan.
5.Add the ginger, garlic, red chilies,
sesame seeds and spring onion and
stir fry on a high flame for 1 minute.
6.Add the remaining ingredients
mentioned under sauce except the
cornflour, bring to a boil and add the
chicken.
7.Cook covered on a low flame for
about 4 minutes and then add the
cornflour mixed with water and stir
continuously, so that the sauce
becomes thick.
8.Garnish with the spring onion and
spring onion tops.

PEPPER CHICKEN

1 whole chicken cut up
3 onions (finely chopped)
2 tomatoes (finely chopped)
2 tbsp ginger-garlic paste
2 tsp fennel seeds powder (saunf
powder)
1 tsp mustard seeds
1 tsp garam masala
3 tsp red chili powder
2 tsp cumin seeds
1/2 tsp turmeric powder
4-6 tsp freshly ground pepper powder
2 tsp coriander powder
2 tbsp fresh coriander leaves, finely
chopped
Salt to taste
Oil for frying

METHOD
Clean the chicken and cut into small pieces
In a non-stick pan, heat the oil, add mustard
seeds and fennel seeds powder, and fry until
seeds splutter.
Add ginger-garlic paste onions and allow them
to cook until they turn golden brown in color.
Then add chicken pieces. Sprinkle garam
masala, red chili powder, turmeric powder and
salt and allow them to cook.
Add cumin seeds, coriander powder and
pepper powder. When the chicken is half
cooked, add coriander leaves, tomatoes and
mix well.
Cover the pan and let the chicken cook well.
Serve hot with chapathis or parathas.

CHILLY CHICKEN

Chicken boneless 800 gms.
Ajinomoto A pinch
White pepper powder ½ tsp.
Sugar 1 tsp.
Soya Sauce 2 tbsps.
Cornflour 2 tbsps.
Egg 1 no.
Chopped green chilies 8 nos.
Chopped Garlic 6-8 cloves
Oil 1 tbsp.
Oil to fry -
Salt As per taste

METHOD
1.Marinate the boneless chicken pieces (one inch
cubes) in 1 tablespoon. Soya sauce, salt, egg and 1
tablespoon cornflour for ten minutes.
2.Deep fry chicken in hot oil till light brown.
3.Heat 1 tablespoon oil in a wok. Add chopped garlic
and chopped green chilies and toss for 15 seconds.
4.Add 2 teacups of chicken stock or water. Bring it to a
boil. Add ajinomoto, sugar, white pepper powder, salt
and rest of the Soya sauce.
5.Add fried chicken pieces and cook for 3 minutes.
6.Add rest of cornflour, after dissolving it in water. Stir
constantly.
7.Garnish with chopped spring onions and green chilies
julienne.

GINGER CHICKEN

Cooked & shredded Chicken 500
gms
Dried Mushrooms 4 nos.
Finely chopped onion 1 no.
Chicken Stock ¼ ltr.
Soya Sauce ¾ cup
Fresh ginger,finely chopped 1 tbsp.
Garlic clove, crushed 1 no.
Vinegar 4 tbsp.
Sugar 1 tsp.
Cornflour 1 tbsp.
Sherry 1 tbsp.
Tomato puree 1tsp.
Pepper To taste
Salt To taste

METHOD
1. Put the Soya sauce, onion, ginger, garlic,
vinegar, sugar, tomato puree, salt and pepper in a
saucepan.
2. Bring to a boil and simmer for 2 minutes.
3. Soak the dried mushrooms in warm water for
half an hour. Then drain, rinse and cut into thin
slices.
4. Heat the oil in a saucepan and add the chicken
shreds. Cook for 3-4 minutes.
5. Add the stock and the Soya sauce mixture,
together with the cornflour mixed with sherry, to
the chicken.
6. Add the mushrooms and cook till sauce
thickens slightly.
7. Serve hot.

CHICKEN 65

1 lb chicken
1/2 cup yogurt
A pinch of ajinomoto
2-3 tsp soya sauce
3-4 tbsp corn flour
2-3 green chilies
1 tsp ginger-garlic paste
Salt to taste
Red food coloring
Oil for deep frying

METHOD
Mix the chicken pieces with yogurt, salt and cook the
chicken until the pieces are tender and all the water
evaporates. Keep the chicken pieces aside.
Mix ajinomoto, soya sauce, corn flour, ginger-garlic
paste, red coloring and salt in a vessel and marinate
the cooked chicken pieces in it. Marinate for 4-5 hours.
Deep fry the chicken pieces in oil and drain.
Also deep fry the sliced green chilies and decorate on
the top of the chicken pieces.

TANDOORI CHICKEN

Chicken 1 No.
Lemon juice 3 tsp.
Red chili powder 2 tsp.
Curd (Yogurt) As per taste
Garlic paste 1 tsp.
Ginger paste 1 tsp.
Garam masala powder ½ tsp.
Mustard oil 1 tsp.
Oil For basting
Salt As per taste


METHOD
1. Skin the chicken and make diagonal incisions all
over.
2. Mix 1 tablespoon red chili powder, salt and 2
tablespoons lemon juice. Apply this to the chicken and
leave it for half an hour.
3. Hang Curd/Yogurt in the muslin cloth for some time.
Take Yogurt in a bowl, add red chili powder, salt, lemon
juice, Ginger Paste, Garlic Paste, Garam Masala
Powder and mustard oil. Mix well.
4. Apply this marinade to the chicken. Put the chicken
onto the skewer and roast in the tandoor oven.
5. When chicken is almost done, baste it with oil, roast
again till done.
6 Serve hot with onion slices and lemon wedges.