Badam Halwa

Ingredients:

1. 1 cup Almonds, 
2. 2 cup or as required Sugar, 
3. 2 cup Milk, 
4. 1/2 tsp cardamom powder, 
5. 1/2 tsp saffron, 
6. 4 tsp Ghee.

Preparation: First, peel off almonds (soaked overnight) skin and finely ground them with milk in a blender. Now, heat 3 tsp ghee in a non stick deep pan on medium flame. Then add almond-milk mixture to it and stir to avoid scorching/burning for 10 minutes. Now add sugar and stir continuously to avoid lumps, let the sugar dissolve completely. Now slowly add 1 cup milk, 1 tsp ghee, cardamom powder, saffron and keep stirring for 3 min on low heat. When done halwa should start leaving sides of pan and it won't stick to the bottom of pan, then remove from flame. Enjoy your delicious badam halwa with chopped almonds and pinch of saffron over it.

Rogan Josh

Ingredients:

1. 1 kg lamb or mutton, 
2. 1-1/2 tsp asafoetida(hing), 
3. 2 bay(tejpatta) leaves, 
4. 8 cloves, 
5. 8 black pepper, 
6. 2" piece of cinnamon, 
7. 4" piece ratanjot, 
8. 5 cardamom, 
9. 2 tsp coriander powder, 
10. 1 tsp cumin powder, 
11. 1 tsp turmeric powder, 
12. 3-4 kashmiri dry red chillies grounded, 
13. 2 tsp ginger paste, 
14. 2 cup yogurt beaten, 
15. 4 tsp oil, 
16. Salt to taste.

Preparation:  For Ratan jot : Heat oil in a pan with ratanjot for around 2 min, keep the oil aside for later use.
For Rogan Josh : Next, heat oil in a deep frying pan on medium heat. Then add the cardamom, asafoetida, bay leaves, cloves, black pepper, turmeric and cinnamon. Stir till whole mixture is fried and becomes fragrant. Now add  red chilies and oil prepared with ratanjot to it, stir for 1 minute. Now add lamb pieces and keep stiring until pieces become red brownish in color  should take around 15 minutes. Then add ginger paste and stir for 15-20 seconds. Now add 4 tbs of water and stir continuously for another 10 minutes on low heat. Then add the coriander, cumin, and the salt. Stir fry for 30 secs. Now add yogurt and stir for another 3-4 minutes. Next add 1 cup (if want more gravy add more water) water and make sure to stir and scrape all the sediments from the bottom of the pan. Now cover the pan and cook on low heat, steering occasionally until meat is tender it should take around 1 hour.Once done enjoy your hot rogan josh with steam hot rice or tandoori roti.

Mysore Bonda

Ingredients:

1. 1 cup Maida,
2. 1/4 cup Rice Flour,
3. 1/2 cup Curd,
4. 1 pinch of Cooking soda,
5. 2 Green chillies,
6. Few Curry leaves,
7. 1 tbsp Cumin seeds,
8. 1/2 onion,
9. Ginger,
10. Oil to fry,
11. Salt.

Preparation: Mix maida, rice flour, curd, cooking soda, and salt to form a batter.The batter should not be too thin or too thick. Leave it to for about 4 to 6 hrs. Now, add finely chopped green chillies, cumin seeds, ginger, curry leaves, onions in batter prepared earlier and mix well. Accordingly add little water but not too much to form a thick batter without lumps and mix whole mixture well. Heat oil in a pan. drop spoonful or with hands. Fry on medium heat and keep rotating till it is golden brown . Enjoy your bonda with chutney and sambar.

Veg Pulao

Ingredients:

1. 2 cups Basmati rice,
2. 2 tbsp Coriander leaves,
3. 1 tbsp Ginger garlic paste,
4. 1/2 cup green peas,
5. 1 Green capsicum,
6. 1 Carrots,
7. 1 Potato,
8. 3 Tomatoes,
9. 1 Onion,
10. 5 Green chillies,
11. 1 tsp Garam masala,
12. 3 Cardamom,
13. 2″ piece Cinnamon,
14. 3 Cloves,
15. 2 Bay leaves,
16. 2 tbsp Oil, 
17. Salt.

Preparation: Wash and soak the rice in water for some time.  Heat oil in a pressure cooker. Add the finely chopped onions and green chillies and fry till the onions are light brown. Now add all the spices and fry for a minute.  Put the ginger garlic paste and fry.  Now add the tomatoes and fry well.  Add all the veggies chopped and garam masala.  Saute for about 5 minutes.  Strain the rice and add to the cooker.  Mix well and add salt.  Pour water over it.  Close the lid and when the first whisle comes, reduce the flame and cook for 4 minutes.  Switch off the flame and let it cool. Now garnish with coriander leaves.  Enjoy your veg pulao.

Samosa

Ingredients:

1. 2 cups flour,
2. 1 medium onion,
3. 1 tbsp ginger paste,
4. 1 hot green chili,
5. 3 tbsp green coriander (cilantro),
6. 1 tbsp ground coriander,
7. 1 tbsp garam masala,
8. 1 tbsp ground cumin seeds,
9. Oil,
10. salt.

Preparation: Mix flour and salt in a bowl. Add 3-1/2 tbsp oil and rub until the mixture resembles coarse breadcrumbs. Slowly add about 6 tbsp water and knead the dough for about 10 minutes or until it is smooth. Rub dough with oil. Cover it and set aside for 30 minutes or longer. Now boil, and peel the potatoes. Cut it into cubes. Heat 3 tbsp oil in deep pan (karahi) in medium flame. Lower the heat, now put the onion. Stir fry until golden brown in medium heat. Add ginger, green chili, and fresh coriander (cilantro). Add potatoes, salt and all spices. Mix and cook on low heat for 3-4 minutes. Do not forget to stir while cooking. Knead the dough again. Divide it into small balls. Roll it into flat round shape. Cut it into half. Make the half into a cone by sticking seam together with a little water. Fill the cone with about 2-1/2 tbsp of the potato mixture. Stick the top of the cone together with a little water. Now heat enough oil for frying prepared samosa in deep frying pan over a medium flame. When the oil is hot, fry samosa's one by one. Fry slowly, turning the samosas until they are golden brown and crisp. Enjoy your samosa hot.

Malai Kofta

Ingredients:

1. 2 Onion ground,
2. 3 Tomato ground,
3. 1 tbsp Ginger-garlic paste,
4. 1 tbsp Turmeric powder,
5. 1 tbsp Coriander powder,
6. 1 tbsp Chilli powder,
7. 2 tbsp Garam masala,
8. 1 Cup Cream.

• For Koftas :

1. 200 gms Paneer,
2. 1 Potato,
3. 1 tbsp Crushed pepper,
4. 1/2 tbsp Garam masala,
5. 2 tbsp Cornflour,
6. Oil for frying,
7. Salt.

Preparation: Boil and mash potatoes. Now mix all the ingredients together, make small balls of the mixture. Deep fry in oil. Heat oil in a pan and add ground onion. After 5 minutes add ginger garlic paste and saute for 2,3 minutes. Add all masala powders and stir for 5 minutes or until the oil starts forming a layer on top. Add ground tomato and once everything is mixed well, add the cream over the mixture. After 5 minutes, remove from gas. Now gravy is done, add koftas in it. Serve hot.

Baigan ka bharta

Ingredients:

• 1 Brinjal
• 1/4 tsp cumin seeds
• 1-1/2 cup finely chopped onions
• 1/2 tsp Garam masala
• 4 small cubes garlic
• 1/2 cup cooked green peas
• 3 tsp oil
• 1/2 tsp Red chilli powder
• 1 green chilli
• 1 Tomato
• 1/4 tsp turmeric powder
• Coriander leaves
• Salt

Preparation: Apply some oil to the brinjal. Keep it on a hot griddle tawa in reduced flame. Keep rolling till whole brinjal is cooked. Once fully cooked, wait for it to cool down and then peel off the skin and mash well. Heat oil in a pan, add garlic, green chilli and chopped onions and fry over medium flame until light golden brown. Add red chilli powder, garam masala and turmeric powder. Stir well and add chopped tomatoes and cook till tender. Now add the mashed brinjal, peas and salt to taste.Stir for 5-6 minutes on a medium flame. Garnish with chopped coriander leaves. Enjoy your hot baigan ka bharta.

Gujia

Ingredients:

1. 500 gms maida (flour)
2. 1kg khoya
3. 3tbp kismis (raisins)
4. 200 gms almonds.
5. 6 tbp cooking oil.
6. 500 gms sugar.

Preparation: Mix six tablespoons of oil with maida. Mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent. Now add some water and knead lightly. Keep adding water as required and knead into a soft dough. Set aside and cover with a damp cloth. Put the khoya in a deep-frying pan and fry to a light brown colour. Add sugar into the khoya and mix well. Add almonds and kismis. Fry for a few minutes and remove from the fire. Let it cool. Roll out the kneaded dough into a chapati, thicker and smaller than a normal chapati. Fill half the chapati with the khoya mixture, fold the chapati and seal the round, twisting the edges inwards. Take care that the filling does not ooze out. Deep fry these gujjias, a few at a time, till they are a deep golden brown. Fry on a slow fire. When done, take them out with a sieve type ladle, draining the oil completely. Now, let them drain further on a spread out newspaper/tissue paper, till all the oil is soaked up. Enjoy your holi with delious gujias.

Chicken Biryani

Ingredients:

1. 800 gms Chicken,
2. 2 cup Rice,
3. 2 tsp Oil,
4. 2 Onions,
5. 2 tsp Ginger-Garlic paste,
6. 1/2 tsp Garam Masala Powder,
7. 1/2 tsp Turmeric Powder,
8. 2 tsp Black Pepper Powder,
9. 1 Tomato,
10. 1/2 cup Coriander Leaves,
11. 1 Cardamom,
12. 1" Cinnamon,
13. 2-3 Cloves,
14. Salt.

Preparation: Heat oil in a deep pan over medium flame. Add sliced onions and fry till brown. Remove onions from pan, drain and set aside for garnish. Remove half the oil from the pan and return to medium flame. Add minced onions, ginger-garlic paste. Cook over low flames for 2 to 3 minutes till well blended.  Add chicken, spice powders and salt. Stir and cook over medium flame for 5 minutes, cont. stir so that it does not stick to pan. Lower flame and cook for a further 8 to 10 minutes till water released from chicken is almost absorbed. Add tomato and coriander leaves and cook for about 5 minutes. Now add Rice to pan with whole spices. Stir till rice turns translucent. Mix in 2 cups of water. Cover pan and put a weight on the lid. Steam cook rice over moderate-low heat for 10 to 15 minutes till water is absorbed and rice is tender.Finally, Garnish with fried onions.

Aloo Parantha

Ingredients:

1. 3 Potatoes,
2. 3 Cups of Wheat Flour,
3. 1 tsp Red Chili Powder,
4. 1 tsp Jeera,
5. 2-3 Green Chilies,
6. 3 Mint Leaves,
7. ½ Bunch Coriander Leaves,
8. Butter/Ghee,
9. Salt.

Preparation: Boil the potatoes. Now, take a bowl add wheat flour, water and make dough. Now, mash boiled potatoes and add remaining ingredients, except butter and mix it well. Now roll the wheat dough in ball shape, apply oil on it and place 1 tsp of aloo mixture inside it and cover the wheat dough from all the sides properly. Slowly roll it in a medium size like chapatti, Keep it on hot pan and cook both the sides applying butter. Now, enjoy your hot parantha with curd, pickle etc.

Kadai Chicken

Ingredients:

1/2 kg Boneless chicken,
2 Onion,
1 capsicum,
1 Tomato,
1 tsp Ginger garlic paste,
Corrainder leaves,
4 tsp Oil,
3 tsp Red chilli powder,
1/4 tsp Turmeric powder,
1 Green chilli,
Salt.

Preparation: Take a Kadai and heat oil, add onions, green chili and ginger garlic paste, fry them till golden brown, add the chopped tomato and cook until soft. Now add chicken along with turmeric powder, red chilli powder, 1 tsp garam masala and salt. Fry everything until the masala coats the chicken and when the oil seperates, add chopped green bell pepper and cook for few more minutes. Finally, garnish with corrainder.

Aloo Capsicum (ShimlaMirch)

Ingredients:

1. 4 Capsicums,
2. 2 Potatoes,
3. 1 chopped onion,
4. 1 chopped tomato,
5. 1/2 tsp Turmeric powder,
6. 1/2 tsp Red chilli powder,
7. 1 tsp Grind coriander,
8. 2 tsp Oil,
9. Coriander leaves,
10. Salt.

Preparation: Cut capsicum and potatoes into pieces. Heat the oil and fry chopped onion till it turns brown. Add capsicum and potato and fry it for few minutes. Add chopped tomato, turmeric powder,red chili powder,grind coriander and salt. Mix it well and cook it till it turns tender. Garnish it with fresh coriander leaves.

Channa Dal

Ingredients:

1. 1 cup chana daal,
2. 7 cup water,
3. 1/4 tsp red chilly powder,
4. 1/2 tsp turmeric powder,
5. 1/2 tsp cumin powder,
6. 1/4 tsp garam masala,
7. 1 tblsp ghee / clarified butter,
8. 1/2 tsp chopped garlic,
9. 1 chopped garlic clove,
10. Salt.

Preparation: Boil the dal in pressure cooker with water, turmeric, salt & butter in medium flame. After one pressure, let it cook on slow heat for another five minutes. In the meantime take ghee in a pan, heat it & put jeera. When jeera starts splutter put garlic & onion, let it be little golden brown, now mix tomatoes & ginger, let them cook for 1-2 minutes. Then add hing, chopped chilli & chopped cilantro, let it cook again for another minute, in last add red chilli & garam masala powders. Now dal is also done. Open the cooker & mix the masala throughly, let the dal boil once with masala. If the dal is more thick, boil little water and mix it while dal is boiling. Serve it hot.

Kheer

Ingredients:

1. 1/4th cup rice,
2. 4-5 cups milk,
3. 2-3 cardamom seeds,
4. 2 tbsp almonds,
5. A pinch of saffron threads,
6. 1 tsp skinned pistachio nuts,
7. 1 tsp raisins,
8. 2-3 tsp sugar.

Preparation: Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up. Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes. Add the sugar and stir until completely dissolved. Remove the rice kheer from heat. Enjoy it either hot or cold.

Gajar ka Halwa

Ingredients:

1. 4 cups grated carrots,
2. 2 cups milk,
3. 1 cup white sugar,
4. 1 tsp butter,
5. 1/2 cup cashew,
6. 1/4 cup raisins,
7. 1/4 cup Almonds.

Preparation: Wash the carrot and peel them before grating it finely. Heat a frying pan, add the butter in the hot frying pan and when the butter started melting add the grated carrots. Mildly mix it and let the carrot fry for about five minutes without covering the frying pan. After five minutes add the sugar and the skimmed milk in the half cooked carrots. Again cook it further for 15-20 minutes. Finally, garnish with dry fruits, add the cardamom powder.

Kadi Pakoda

Ingredients:

kadi-

1. 1 cup Besan (gram flour),
2. 1 onion,
3. 1 tomato,
4. 1 teaspoon ginger paste,
5. 3 teaspoon garlic,
6. 4 dry red chillies,
7. 7 curry leaves,
8. 2 tsp oil,
9. 2 tsp mustard seeds,
10. ½ tsp fenugreek seeds,
11. 1 tsp cumin seeds,
12. 1 tsp coriander seeds,
13. 2-3 cloves,
14. 1 tsp turmeric powder,
15. 3 tsp garam masala,
16. 1 tsp red chilli powder,
17. 1 tsp tamarind paste,
18. 2 cups yogurt,
19. 2 tsp kasturi methi powder,
20. Salt.

pakoda-

1. 1 cup Besan (gram flour),
2. ¼ tsp of cumin seeds,
3. 2 tsp chopped onions,
4. 1 chopped green chillies,
5. ½ teaspoon grated ginger,
6. pinch of turmeric powder,
7. ¼ teaspoon garam masala,
8. red chilli powder (as per taste),
9. Salt.

Preparation:  pakoda - Mix besan and all the ingredients in a bowl. Add water to make a very thick batter. Make any random shape or balls and fry them in oil to make pakoda. Deep fry them until they turn brown and crispy. Take them out on a paper towel so that the paper soaks all the extra oil. 

kadi - Blend yogurt, double the amount of water, pinch of turmeric powder, salt, pinch of red chilli powder, besan. Keep it aside for half an hour. Heat oil in a big pan. Add cumin seeds mustard seeds, fenugreek seed, coriander seeds, cloves and let them pop. Add curry leaves and dry red chilli to the above tadka.  Add onions to it and fry them until brown. Add garlic, ginger to it and fry for 3 minutes. Add chopped tomatoes and fry for 4 min. Add tamarind paste to the pan and let it boil for 4-5 minutes. Add turmeric powder, garam masala, red chilli powder, salt and fry until oil starts floating on the top and it gives out dark reddish brownish color. Add the kadi mixture, which was kept for half an hour to this tadka. Keep stirring the curry as it will stick to the bottom otherwise. Keep it on a medium flame first, and let it come to a boil.After 3-5 boils, lower down the flame to low and let it cook on low flame for 20 minutes and stir in between. Stir for another 5 minutes and check if its thick enough and looks dark yellow. Again stir it for 5 minutes and sprinkle dry fenugreek leaves on it and let it boil for another 2 minutes and than add the pakodi in the kadi. Boil more for 3 minutes. Serve hot.

 

 

 

Mushroom masala (Gravy)

Ingredients:

1. 500 gms mushrooms,
2. 1 onion,
3. 2 tsp ginger-garlic paste,
4. 1 tomato
5. 5 soaked cashew nuts,
6. 1 inch cinnamon,
7. 2 cloves,
8. 2 cardamoms,
9. 1 tsp coriander powder,
10. 1/4 tsp chili powder,
11. 1/4 tsp turmeric powder,
12. Salt.

Preparation:  First, fry cinnamon, cloves, cardamoms and make powder. Now, heat oil, add onion, ginger-garlic paste and fry it until its brown. When oil separates add mashed or grinded tomato. When oil leaves the mixture, add coriander powder, chili powder, turmeric, grinded masala(cinnamon, cardamoms and cloves) and grinded cashew nuts. Now add mushrooms and salt. Reduce flame and cook for 10-15 minutes (until water leaves), if required add little water to cook. Finally, Garnish with coriander leaves, fresh cream, cashews, raisins.

Fish Curry

Ingredients:

1. 250 gms fish,
2. 1 cup coriander leaves chopped,
3. 2 tomatoes finely chopped,
4. 2 tsp oil,
5. 8 cloves garlic,
6. 2 green chillies chopped,
7. 1 tsp methi seeds,
8. 1 tsp coriander powder,
9. 1/4 tsp turmeric powder,
10. Salt.

Preparation:  Marinate the fish in salt and turmeric powder for 15 minutes. Shallow fry the fish pieces, drain and keep aside. Grind the coriander leaves, garlic and green chillies. Heat oil, add masala paste and fry till the oil separates out. Add tomatoes, methi seeds and powder masalas and fry till the oil begins to float on top. Add about 1 cup water. Bring the gravy to a boil. Add the fish slices and cook for another 10 min. Serve hot.

Mutton Curry (Microwave)

Ingredients:

1. 1 kg Mutton,
2. 1 Bay-leaf,
3. 6 Cardamoms,
4. 2 gm Saffron,
5. 4 Cinnamons,
6. 8 Cloves,
7. 5 Cup oil,
8. 1/2 tsp Black pepper,
9. 1/2 Cup yoghurt,
10. 3 tsp Ginger paste,
11. 3 tsp Garlic paste,
12. 3 tsp Green chilli paste,
13. Boiled egg,
14. Mint,
15. Salt.

 

Preparation: Take a frying pan and heat oil in it, fry cinnamon, cloves, cardamom and bay leaf till brown. Add ginger, garlic and green chilli paste to it. Fry for a few minutes and combine yoghurt and mutton cubes with it. Place it in a glass dish, cover it and microwave them for about 10 minutes. Now stand it for about 5 minutes. When meat is tender, add salt, pepper and saffron and microwave it again for about 3 to 4 minutes.Finally, garnish it with boiled egg and mint. Serve it hot.

Rasgulla

Ingredients:

1. 1/2 ltr Milk,
2. 2 tsp maida (Refined flour),
3. 1/4 tsp Citric acid dissolved in 1/2 water or 2-3 tsp lemon juice,
4. 1 tsp Sugar,
5. 1 cup Water,
6. 2-3 drops Rose essence, or
7. 1/4 tsp cardamom powder.

Preparation: Heat milk in a pan and bring it to boil. Remove from heat. Add citric acid or lemon juice. Stir slowly and gently until white curd forms on the surface and separates from whey. On straining this milk, the curd that is obtained is called "chenna". Wash chenna well under cold running water and twist the cloth that was used for straining to extract water. Knead chenna to make a smooth dough. Add flour and knead again. Make small balls of equal size (6-7) of the dough and keep aside. Next make sugar syrup. Mix sugar and water in a saucepan and bring it to boil. Add chenna balls to the syrup and cook for 15 minutes with lid partially covered. Chenna dumplings will puff up. On cooling, add rose essence. Refrigerate and Serve chilled.

Channa Masala

Ingredients:

1. 2 cups channa,
2. 1 Onion,
3. 6 Tomatoes,
4. 1 Cup boiled Potatoes,
5. Red Chilli Powder, 
6. 1 tsp Oil,
7. Chopped Coriander leaves,
8. 3 teaspoons Dhania powder,
9. 2 teaspoons Cumin Seeds powder,
10. 1/2 inch Cinnamon powder,
11. 3-4 cloves,
12. salt

Preparation:   Grind Onion and Tomatoes separately. Now, Grind little Potato with a tablespoon of boiled Channa and keep it aside. Heat little oil in a kadai and fry the ground onion. When it turns golden brown, add the grind Tomatoes and a cup of Water. Fry for some more time. When its boiling, add the Red Chillies and Salt. Add the Dhania, Cumin, and cinnamon masala Powder and cook for 5 minutes or until the powder blends evenly with the gravy. Add the boiled Potatoes and Channa. Add the grind Potato-Channa mixture. This enhances taste and gives good consistency to the gravy. Stir and allow it to boil for a couple of minutes. Finally, Garnish with Coriander Leaves. Serve hot

Chilli Paneer

Ingredients:

1. 350 gms Paneer,
2. 1 Egg,
3. 1/2 cup Corn Flour,
4. 1 tsp Ginger-Garlic Paste,
5. 2 cups Coarsely Chopped Onions,
6. 2 tsp Sliced Green Chillies,
7. 1 tsp Soya Sauce,
8. 2 tsp Vinegar,
9. 1/4 tsp Ajinomoto,
10. 2 tsp Oil,
11. Salt.

Preparation: Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and water to just coat the paneer pieces with the mixture. Heat oil in a pan and fry the paneer pieces coated with mixture till golden brown in color. Heat 2 tsp of the oil in a wok and stir fry the onions in it over high heat for half a minute. Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes. Mix well, and garnish the chilli paneer with finely cut spring onions and coriander. Serve hot.

Paneer Bhurji

Ingredients:

1. 200 gms Paneer,
2. 1 tsp Oil,
3. 1/4 tsp Cumin seeds,
4. 2 Green Chillies,
5. 1 Small Onion,
6. 1/4 tsp Turmeric Powder,
7. 1/2 tsp Garam Masala Powder,
8. 1 tsp Ginger-Garlic Paste,
9. 1 medium Tomato,
10. Salt.

Preparation:  Chop the onions, tomatoes and chillies finely. Heat oil in a deep bottomed pan, add the cumin seeds, chopped onions and the ginger garlic paste, fry till brown. Add the chillies and tomatoes and fry till they are soft and pulpy. Add turmeric powder, garam masala powder, salt and little water so that all the masalas are well combined. Add grated paneer and fry for 5 minutes till the paneer blends into the masala.Finally, Garnish with chopped coriander. Serve hot.

Aloo Jeera

Ingredients:

1. 4 Potatos,
2. 4 tsp Oil,
3. 2 tsp Jeera(Cumin Seeds),
4. 1/2 tsp Ginger,
5. 4 clove Garlic,
6. 1 tsp Turmeric,
7. 1½ tsp Red chilli powder,
8. 1 Tomato,
9. 1 tsp Garam masala,
10. 1 tsp Coriander Powder,
11. Coriander leaves,
12. Salt to taste.

Preparation: Boil potatos with water. Peel and dice them. Chop onions, garlic, ginger, coriander and the tomato. Heat oil and Jeera until they crackle. Add garlic and ginger and jeera until golden. Add Garam Masala, Dhania powder, Salt and stir. Then add the potatoes. Sprinkle turmeric and chilli powder and stir. Add tomato and simmer the flame. Cook covered for 5 minutes.

Dum Aloo

Ingredients:

1. 3 potatoes,
2. 2 tsp Oil,
3. 1 Onion,
4. 1 Tomato,
5. 4 Curry leaves,
6. Ginger & Garlic paste,
7. 1 cup Yogurt,
8. 1/4 cup Milk,
9. 1" cinnamon,
10. Black Pepper,
11. 3 Cardamom,
12. 3 Cloves,
13. 1 tsp Coriander seeds,
14. 1/4 tsp Cumin seeds,
15. 2 tsp Red chili powder,
16. 1/4 tsp Turmeric Powder,
17. salt. 

Preparation: Peel the potatoes and cut in to two halves and prick them. Heat 2 tsp of oil in a large pan and just shallow fry the potatoes till it becomes light golden brown color and keep them aside. Now grind all the masala ingredients into a coarse powder and keep them aside. Heat the remaining oil in a pressure cooker add bay leaves, onions & curry leaves and fry them till it becomes translucent. After that add ginger and garlic paste mix it well and fry them till the raw smell goes off. Now add the ground masala(If the masala is more than 2 tbsp don’t add all of ‘em jsut add 2 tbsp) and fry them for a little bit , let say like 4 minutes. Add red chili powder, turmeric powder and salt mix it all together and fry the for 3 minutes. Now pour the milk to make gravy followed by adding yoghurt. Keep stirring continuously. Add the tomatoes and pricked potatoes in to this gravy and close the lid of the pressure cooker. Pressure cook for one whistle in medium heat.Finally,  Garnish it with coriander leaves.

Aloo Gobi

Ingredients:

1. 1 Cauliflower,
2. 4 Potatoes,
3. 1 Onion,
4. Ginger,Garlic paste 1 Tsp,
5. 1 tsp Oil,
6. 1/2 tsp Tumeric,
7. 2 tsp Cumin Powder,
8. 2 tsp Coriander Powder,
9. 2 tsp Red Chilli Powder,
10. 1 tsp Garam Masala,
11. Cilantro,
12. Salt.

Preparation: Seperate the florets from Cauliflower. Wash & drain. Cut Potatoes into Chunks. Heat Oil in a Pan , add Onions & fry till translucent. Add ginger, garlic Paste, stir, Mix in Potatoes , cover to cook. When the Potatoes are half done , add the flowrets, tumeric & salt. Cover to Cook. Open afer a few minutes, add all the dry powders & mix. Finaly,  Garnish with Cilantro leaves. Serve hot.

Dal Tadka

Ingredients:

1. Moong dal or masoor dal - 1 cup,
2. Turmeric - a pinch,
3. Green chillies -2,
4. Garlic - 2 pods (sliced or minced),
5. Coriander leaves - for garnish,
6. Curry leaves - for garnish,
7. Salt - to taste,
8. Lime juice - 1 1/2  tsps,
9. Cumin seeds - 3/4 tsp,
10. Mustard seeds - 3/4 tsp,
11. Ghee - 2 tsps,
12. Asafoetida(hing) pinch.

Preparation: Pressure cook the dal along with turmeric till soft. Melt ghee in a pan and splutter cumin seeds and mustard seeds. Add asafoetida followed by  green chillies and garlic and fry them for a minute. Add the cooked dal and salt, fry for 4-5 minutes. Garnish with curry leaves and coriander leaves. Add some lime juice. Serve Hot.

Cholle

Ingredients:

1. 2 onions,
2. 1 tblsp garam masala powder,
3. 2 tblsp red chilli (lal mirch) powder,
4. 1/2 tsp. soda bi-carbonate,
5. 1 tblsp dry mango powder (amchur),
6. 2 tblsp coriander- cumin powder,
7. 1 cup chick peas (kabuli chana),
8. 3 tblsp vegetable fat (ghee),
9. 2 tomatoes,
10. 1/2 tsp pepper powder,
11. salt (namak) to taste,
12. 2 potatoes,
13. 2 tomatoes,
14. 1" ginger,
15. 2 tblsp coriander leaves (chopped),
16. 1 green chilli

Preparation: Soak the chana for at least six hours and then drain. Cut the onions. Chop the potatoes into quarters. Wash and quarter two tomatoes and make slices of the remaining. Peel and make juliennes of the ginger. Wash and slit the green chillies. Mix in water and 1/2 tsp of soda bi-carbonate to the chana and stir fry in a pressure cooker till done. Take care the chanas do not get mashed. Heat up the ghee in a vessel and fry the potatoes until soft. drain. In the same ghee, mix in the onions and stir fry till pink. Mix in the dhania-jeera powder and red chilli powder and fry again. Mix in the boiled chanas and salt. After five minutes, mix in the garam masala powder, amchur powder and black pepper powder and stir fry for two minutes. Mix in the potatoes and tomatoes and stir fry for another two minutes.Finaly, garnish with chopped coriander leaves, slit green chillies, slices of tomatoes and ginger.

Egg Bhurji

Ingredients:

1. 6 Eggs,
2. 1/2 tsp Garam Masala,
3. 1/2 tsp Ginger Paste,
4. 1 tsp Red Chilli Powder,
5. 1/4 cup Frozen Green Peas,
6. 1 Onion (chopped),
7. 2 Green Chillies (chopped),
8. 1 Tomato (chopped),
9. Fresh Coriander Leaves (chopped),
10. 3 tbsp Vegetable oil,
11. Salt to taste.

Preparation: Beat eggs in a bowl; add salt and red chilli powder. Heat the oil in a non-stick pan. Add the green chillies, ginger paste and onions. Heat it until onions turn golden brown. Then add tomatoes and cook until tomatoes are soft. Add green peas and cook for another 3 minutes. Add beaten egg and mix well. Let the beaten eggs to set a little and then, turn it on the other side, breaking it into small pieces until cooked well. Splash garam masala powder. Garnish with chopped coriander/cilantro leaves.

Butter Chicken

Ingredients:

1. Raw chicken 650gm,
2. ½ kg: Curd,
3. 1 tsp: Ginger garlic paste,
4. 1 tsp: Red chilli powder,
5. Salt to taste,
6. 100 gm: White butter,
7. ½ kg: Tomato (pureed),
8. ½ tsp: Black cumin seeds,
9. 1 tsp: Red chilli powder,
10. Salt to taste,
11. 100 gm: Fresh cream,
12. 75 gm: White butter,
13. 4-5: Sliced green chillies,
14. ½ tsp: Crushed fenugreek leaves.

 

Preparation:   For the marinade, mix red chilli powder, ginger garlic paste, salt and curd together. Now mix the raw chicken in the marinade and keep it in the refrigerator overnight. Then roast the marinated chicken in an oven for about 5-10 minutes till it is three fourth done. For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, red chilli powder and salt. Mix it well. Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves. Cook till chicken is done. Serve hot.

Egg Curry

Ingredients:

1. 4-6 hard boiled eggs
2. 5 tbsps refined cooking oil,
3. 2 medium sized onion cut into quarters,
4. 3 medium sized tomatoes cut into quarters,
5. 2 potatoes,
6. 2 green chillies,
7. 2 tsps garlic paste,
8. 2 tsps ginger paste,
9. 2 tsps coriander powder,
10. 1 tsp cumin powder,
11. 1 tsp garam masala,
12. 1/2 tsp turmeric powder,
13. 1/2 tsp red chilli powder,
14. Chopped fresh coriander leaves to garnish,
15. Salt to taste.

Preparation:  Heat 2 tbsps of the cooking oil in a deep pan and when hot, add the onions. Fry till slightly golden. Turn off the fire. Use a slotted spoon to remove the onions from the pan and put them in a food processor. Grind the onions, tomatoes, green chillies into a smooth paste. Try not to add water while grinding, if possible. Heat the remaining oil in the same pan and add the paste you just made to it when it is hot. Fry for 2-3 minutes. Add the ginger and garlic pastes, all the dry spices, mix and fry till the oil begins to separate from the masala (onion-tomato-spice mix). Now add 2 cups of warm water to this masala and bring to a boil on a medium flame. If adding potatoes to the curry, add them now and cook till half done. Half slit the boiled eggs vertically and add them gently to the gravy. Simmer the flame and cook for 10 minutes or till the gravy is thickened/ reduced to about 3/4 of the original quantity (when you added the water). If you have added potatoes they should ideally be cooked by now. Turn off the fire. Finaly, garnish with chopped coriander leaves. Serve hot.

Sambar

Ingredients:

1. 1 cup toor dal,
2. 4-5 strips tamarind soaked for 5 minutes
3. 1 tbsp. sugar,
4. 2 tbsp. sambar masala,
5. 1/4 tsp. turmeric powder,
6. 1 tsp. dhania powder,
7. 1 tsp. red chilli powder,
8. 1/2 tsp. each cumin and mustard seeds, ,
9. 3 whole red chillies,
10. 1 stalk curry leaves,
11. 4 onions,
12. 1/2 cup pumpkin or bottle gourd boiled and cubed,
13. 1 large tomato,
14. 1 tbsp. chopped coriander leaves,
15. 2-3 flakes garlic,
16. salt to taste,
17. 2 tbsp. oil.

Preparation:  Add tamarind, 1/2 tomato & 1 onion chopped, to the dal. Pressure cook till dal is done very soft. (Approx. 4 whistles). Remove dal and beat with a whisk or churner till smooth. Grind to a paste, 1 onion, 1/4 tomato, jaggery, garlic, all dry masalas. Chop the remaining onion and tomato to medium or fine pieces. Heat oil, add seeds , curry leaves and allow to splutter. Add onion, pumpkin, tomato and stir fry for 2 minutes. Add paste, and cook for further 2 minutes. Add dal and bring to a boil on high. Add enough water to get sambar consistency. Check and adjust masalas as required. Simmer for 12-15 minutes on low, till the aroma exudes. Add chopped coriander before serving. Serve steaming hot with hot idlis, coconut chutney and ghee.

Idli

Ingredients:

1. 3 cups parboiled rice (washed and soaked overnight),
2. 1 cup urad dal (washed and soaked overnight),
3. 1/2 tsp. soda bicarb,
4. salt to taste

Preparation:   Having soaked both rice and dal separately, wash well with plenty of water. Grind dal to a very fine paste. Grind rice till fine grains are left (like very fine semolina). Mix both rice and dal together after grinding. Add soda bicarb and salt and beat well. Add a little water if necessary. The batter should be fairly thick. Cover and keep aside for 7-8 hours, undisturbed. To make idlies, do not eat the batter again. Spoon batter onto an idli stand. Heat water in idli cooker, and place stand in. Steam for 5-7 minutes. Insert a clean matchstick (back end) or a skewer. The skewer should come out clean if the idlis are done.

Masala Dosa

Ingredients:

1. Rice 2 cups,
2. White Urad Dal 1/4 cup,  
3. Methy Seeds 2 t/s,  
4. Chana Dal 2 t/s,
5. Onion chopped 2,
6. Potato pieces 2,
7. Turmeric Powder 1 t/s,
8. Ghee half cup,
9. Urad dal 1 t/s,
10. Chana dal 1 t/s,
11. Muster seeds 1 t/s,
12. Red chilies 4,
13. Salt to taste.

Preparation:  Rinse Rice, Urad dal, Methy seeds, Chana dal up to 6-8 hours, Then Grind these materials to form a batter. Keep this batter overnight. Heat ghee put muster seeds in it, When it splits add urad dal, chana dal, red Chilies and turmeric, Add chopped onions.and fry it. Boil Potatoes l in cooker, remove skin. make paste of it. When onions becomes brown in color, Add potatoes inside the seasoning. and keep aside. Heat pan, put one cup of batter on the pan, make it round shape, sprinkle ghee over the surfaces, After some time put Masalas over that. fold and remove it. Remove the dosa when the outside surface becomes Golden yellow in color. Enjoy your masala dosa with Chutney .

Daal Makhani

Ingredients:


1.1 cup Kaali daal,
2.1/4 cup channa daal,
3.1/4 cup rajma/red kidney beans,
4.1 onion finely chopped,
5.2 tomatoes finely chopped,
6.2 cloves garlic minced,
7.2 inch ginger minced,
8.2 tsp coriander powder,
9.1 tsp garam masala,
10.3 sprigs coriander leaves,
11.2 tsp vegetable oil,
12.1 tsp cumin seeds,
13.2 tsp butter,
14.2 tsp yoghurt or heavy cream,
15.1/2 tsp red chilli powder,
16.1/2 tsp turmeric powder,
17.salt to taste.



Preparation: Soak all the daals overnight for 6 hrs. Place the daals in a pressure cooker and let it cook for 20 mins. While the daal is boiling, saute onion,ginger,garlic and cumin seeds for 3 mins till golden brown. Add the tomatoes and saute it for 2 mins and then add all the masalas except for the coriander leaves. Add the above mixture to the boiled daal and add fresh coriander leaves, butter and heavy cream.  Garnish with some coriander leaves and serve.

 

Chicken Tikka Masala

Ingredients:

1. Chicken - 500 gms boneless pieces,
2. 2 tsp Ginger and garlic paste ,
3. 1/4 tsp Turmeric powder,
4. Chilly powder - 1/2 tspn,
5. Coriander powder - 1 tspn,
6. Garam masala - 1 tspn ,
7. Cumin powder - 1/2 tspn ,
8. Salt , Curd - 1/2 cup beaten well,
9. 1 onion chopped ,
10. 2 tsp Tomato puree,
11. 1/4 tsp Turmeric powder,
12. 2 tsp Coriander powder,
13. 1 tsp Chilly powder,
14. 1 tsp Ginger and garlic paste,
15. 3 tsp Oil,
16. 1/2 tsp Garam masala powder,
17. Coriander leaves finely chopped for garnish,
18. 1 tsp Cream,
19. Salt.

  

 

Preparation:  Marinade for one hour. Then put this on skewers and grill till cooked. Or you can put it on a pan and let the flame be low or even bake it till done. Heat oil in a vessel, fry onions and add ginger and garlic paste. Let it fry well till the oil separates. Then add all the powdered masala, and the tomato puree, salt to taste add a little water and let the gravy thicken. Then add the chicken pieces and cook for a while, finally when the gravy is thick, remove from fire. Garnish with coriander leaves and cream.

Rajma (Kidney Beans) Recipe

Ingredients:

1. Rajma 1 cup ,
2. 1 Onion,
3. 1 Tomato,
4. 1 Green chilli,
5. Garlic - 4 or 5,
6. Ginger - 1 inch,
7. Red chillie powder - 1 tsp,
8. Turmeric Powder - 1/2 tsp,
9. Coriander powder - 1 tsp,
10. Garam Masala Powder - 1 tsp,
11. Vegetable oil - 3 tbsp,
12. Salt - required amount to taste,
13. Coriander leaves for garnishing

Preparation: Soak Rajma in water overnight or minimum of 8 to 9 hrs. Pressures cook Rajma until Rajma Recipe tender. Cut onion, tomato and green chillie. Grind it in mixie along with ginger and garlic and make paste. Heat oil in a pan. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture). Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes. Add water enough to make thick gravy. Bring the gravy to boil. Add cooked rajma (along with the water in which it was cooked). Stir well and cook over medium heat for 5-7 minutes.Finally, Garnish with chopped green coriander leaves. serve hot.

Palak Paneer

Ingredient:

1. 600 grams tender spinach washed,
2. 2 green chillies chopped,
3. 2 cup(s) cottage cheese cubes,
4. 2 tsp oil,  
5. 1 tsp cumin seeds ,
6. 1 tsp finely chopped garlic ,
7. 1 tsp,  finely chopped ginger,   
8. 1 tsp lemon juice
9. 2 tsp cream ,
10. finely chopped fresh coriander to garnish,
11. Salt.

Preparation:  Blanch the spinach in lots of boiling salted water for about 3 minutes. Refresh in chilled water. Squeeze out excess water gently and blend to a fine paste with the green chillies. Deep fry the cottage cheese cubes in moderately hot oil till light golden in color. Drain on absorbent paper. Heat the clarified butter / oil in a heavy-based pan. Add the cumin seeds and let them crackle. Add the garlic and ginger. Fry briefly till the raw smell goes away. Add the chopped spinach puree, salt and mix well. Add water if required to get a gravy of desired consistency and bring to a boil. Add the deep fried cottage cheese cubes and stir to mix gently. Mix in the lemon juice. Simmer for about 4 minutes. Put off the heat and mix in the cream. Garnish with chopped fresh coriander.

Mixed Veg Biryani

Ingredients:

1. 2 cups of mixed veggis (potatoes, greenpeas, beans, califlower)
2. 2 cups basmathi rice
3. 2 tsp ginger and garlic paste
4. 1 onion ( sliced)
5. 1/2 cup tomato puree ( use canned puree to get the good colour to biryani)
6. 6 to 7 green chillis
7. cilantro (handfull)
8. mint (optional)
9. 4 cloves
10. 4 cardamom
11. 1 tsp cumin powder
12. 1 tsp coriander powder
13. 1 tsp chilli powder
14. 2 inch cinnamon stick
15. 1 tsp garam masala powder
16. 6 tbs oil
17. 2 tbs ghee
18. 1/4 cup cashews (grind to a smooth paste)
19. pinch of safforn  soaked in 1/4 cup warm milk)
20. 1 tsp Garam masala for sprinkling in layers.

Preparation: Cook 2 cups of rice with 3&1/2 cups of water and 1 tsp of salt. Chop all the vegetables in to big pieces. Heat oil in a pan, add cloves, cardamom, cinnamon then add sliced onions, sprinkle salt. and cook on low flame until onions are brown. Now add green chillis and cilantro fry for a min, and add tomato puree, cumin powder, coriander powder, red chilli powder mix everything and cook on low flame for 5 min, Then Add chopped veggies, cover and cook on low flame for 10 min or until veggies are soft. Now add cashew paste and garam masala powder mix everything and cook for another 5 min, and turn off the stove. Take a baking dish, add a layer of veggi mixture, top it with rice, ghee and garam masala, again add remaining veggi mixture, top it with remaining rice, ghee, garam masala and saffron milk. Cover with tight lid or foil,bake on a Preheated 350 oven for 30 min.

Matar Paneer (Microwave)

Ingredients:

 

1. 6"-7" round dish or 2" high with cover
2. 100g paneer - grated
3. 1 cup shelled peas
4. 2 tbsp. oil
5. 1 medium size onion
6. 1-2 green chillies
7. 1/2" piece ginger
8. 6 tbsp. ready made tomato puree
9. 1/4- red chilli powder
10. 1/2 tsp. cumin powder
11. 1/2 tsp. garam masala powder
12. Cashewnuts - optional
13. Salt to taste

 

Preparation:  Grind together onion, green chillies, ginger and fry this masala for 4 to 5 minutes in a non-stick pan. Add tomato puree, garam masala, cumin powder, peas and sprinkle 1 tbsp. water. Now transfer this to a micro dish and micro high for 3 minutes. Add salt, grated paneer 5 tbsp. water and cashew nuts and mix gently. Cover the dish and again micro wave for 2 minutes and stand for another 2 minutes. Finally, garnish with fresh coriander and green chili. Serve hot.

Chilli Chicken (Dhaba Style)

Ingredients:

1. 1/2 kg chicken boneless
2. 1 tbsp vinegar
3. 1 tbsp soya sauce
4. 1/2 tbsp ginger paste
5. 1/2 tbsp garlic paste
6. 1/2 tsp green chilli paste
7. 1 tbsp corn flour
8. 1 tbsp ginger (finely cut)
9. 4 green chillies (finely cut)
10. 2 tbsp green coriander (chopped)
11. 10 curry leaves
12. 1 cup onion (finely cut)
13. 1/2 tsp red chilli powder
14. 1 tbsp honey
15. 1 tbsp lemon juice
16. 1 tsp salt or to taste
17. 1/4 cup oil

Preparation: Grind together onion, green chillies, ginger and fry this masala for 4 to 5 minutes in a non-stick pan. Add tomato puree, garam masala, cumin powder, peas and sprinkle 1 tbsp. water. Now transfer this to a micro dish and micro high for 3 minutes. Add salt, grated paneer 5 tbsp. water and cashew nuts and mix gently. Cover the dish and again micro wave for 2 minutes and stand for another 2 minutes. Finally, garnish with fresh coriander and green chili. Serve hot.

Simple Veg Fried Rice

Ingredients:

1. 1 kg of Basmati Rice
2. Soy Sauce - 300 gms
3. 200 gms Ginger cut into small pieces
4. 300gms Garlic cut into small pieces
5. Coriander leaves
6. 1 Onion cut into long pieces
7. Beans, Peas, Carrot - each 200 gms cut into small pieces
8. Pepper & salt to taste

Preparation: Boil the Basmati Rice, when it is cooked well keep it a side, and let the water to drain. Heat a little oil in a pan. Fry the onions, carrots, peas, beans, ginger and garlic. Add the soy sauce and the pepper to it. After the soy sauce starts to boil add the cooked rice and mix it well. Finally, Garnish with coriander leaves.