PAL PAYASAM RECIPE

The yummy and favorite dessert to complete the Onam meal

Ingredients:

3 litres Milk
700 gm Sugar
180 gm Dried red rice
3 - 4 Almonds and Cashewnuts

How to make pal payasam:

• Boil the milk and condense it.
• Add sugar and keep stirring it.
• When it boils again, put the washed rice in it,lower the flame .
• Simmer it till the rice is cooked.
• Garnish with finely chopped almonds and cashewnuts

KALAN RECIPE

A preparation of buttermilk with thick gravy and the must on the menu for Onam

Ingredients:

1 Raw banana (the kerala nendran banana is the best if available)
6 cups Beaten, thick sour curds
200 gms Chena (jameen kand/karunaikizhangu/suvarne gadde)
1 cup Coconut
2 tsp Turmeric powder
1 tbsp Pepper powder
Salt to taste
2-3 Red chillies
2-3 Green chillies
1 tbsp Mustard seeds
1 tsp Methi seeds
few Curry leaves
Coconut oil

How to make kalan:

• Wash and cut the vegetables into 2" square pieces. They should be thick
• Grind the coconut and cumin to a smooth paste without adding water. Keep it aside.
• Fry the methi seeds to a golden brown in a drop of oil and grind to a fine powder and keep this aside also..
• In 1/2cup of water dissolve the pepper powder and strain it through a clean cloth. Cook the vegetables in this water with turmeric powder and salt.. When the water dries, add 1tsp ghee
• Add the beaten sour curds to the cooked vegetables and boil, stirring occasionally, until the gravy is thickened.
• Add the grinded coconut mixture and fenugreek powder into it and bring the gravy to boil stirring continuously.
• Remove the gravy from flame.
• Heat oil in a pan. When it smokes add the mustard seeds. When the mustard splutters, add the red chillies broken into halves and curry leaves and season the gravy with it.
• Enjoy it with rice.

CELERY PAYARU THORAN RECIPE

Ingredients:

6-8 sticks Celery chopped
1/2 cup Green moon (cherupayar) cooked to 3/4th
3/4 cup Grated coconut
1/4 Chopped onion
6-7 Green chillies chopped
2-3 Dried red chillies
Curry leaves
2 cloves Garlic
1 small piece Ginger cut into julian strips
1 tsp Mustard
1/2 tsp Cumin
1 tblsp Oil

How to make celery payaru thoran:

• Grind the garlic and cumin together coarsely into a thick paste and keep it aside.
• Heat oil in a pan, add mustard to it and let it splutter
• Add to it the garlic paste and fry it for few seconds.
• Put ginger, chopped onions, green chillies, curry leaves, red chillies and fry it.
• Add the celery and coconut and cook it till the celery is half cooked.
• Add the cooked cherupayar and simmer it for some time on low heat till everything is cooked.
• Add salt to taste .
• Serve hot.

AVIYAL RECIPE

A delightful mix of all sorts of vegetables.

Ingredients:

1/2 cup Grated coconut
5 Green chilies
1/2 tsp Cumin seeds
1cup Yam Thinly sliced into 11/2" length pieces
1cup Cucumber Sliced lengthy into 11/2" length pieces
1cup Snake gourd Sliced into 11/2" length pieces
1/4cup Carrot Sliced into 11/2" length pieces
1/2cup Long runner-beans sliced into 11/2" length pieces
2 Drumstick cut into 2" length pieces
Curry leaves
3 tblsp Coconut oil
1 Raw bananas sliced into 11/2" length pieces
Raw mango pieces
1/2 tsp Turmeric powder
Salt to taste

How to make aviyal:

• Grind coconut with green chilies and cumin seeds in paste and keep it aside.
• Heat coconut oil in a thick bottom vessel, add vegetables and cook it on a low flame without adding water.
• When the vegetables are cooked, add turmeric powder, salt and mix well.
• Put bananas and mango pieces in cooked vegetables and cover the vessel.
• When steam comes out, add the coconut paste and stir well.
• Remove from fire and garnish it with curry leaves .

RECIPE FOR DEEP FRIED FISH

Ingredients:

700 gms steaks with bone fish
Salt To Taste
1 tbsp lemon juice
1 1/4 cup fresh green coriander
6 green chillies
4 - 6 cloves garlic peeled
3/ 4 cup plain yogurt
oil for deep frying

How to make deep fried fish :

• Cut fillets into pieces that are about 5-6. 5 cm long and 4 cm wide.
• Spread the pieces out in a single layer in a large plate and sprinkle with about 1/3 tsp of salt and 1 tbs of lemon juice.
• Turn the pieces over and repeat with another 1/3 tsp of salt and 1 tbs of lemon juice. Set the plate at a tilt and leave it tilted for 2-3 hours.
• As water accumulates at one end, discard it. Put the green coriander, green chillies, garlic, 1/4 tsp of salt and tbsp of water into the blender.
• Blend until you have a paste. Empty the paste into a deep dish or shallow bowl. Put the yogurt into another deep dish or shallow bowl.
• Add 1/4 tsp of salt to the yogurt and mix it in. Set the oil to heat in a wok, karhai or frying pan over a medium flame.
• When very hot, dip 2 or 3 pieces of fish, first in the yogurt and then in the green paste to cover thoroughly and then put them in the hot oil.
• Fry for about 5 minutes, turning the pieces over once, until the fish is cooked through. Remove with a slotted spoon.
• Fry all the pieces of fish this way.
• Serve the fried fish hot with green chutney.

CAPSICUM MASALA CURRY RECIPE

Capsicum masala curry is a very famous Andhra delicacy. What makes it different from the regular shimla mirch curry is the paste made of roasted peanut, coriander, sesame seeds and dry coconut. Capsicum masala curry is easy to make.

Serves : 2
Total time : 20 mins

Ingredients:

2 big capsicums (cut into lengthwise) 2 onions (grated) 2 tsp ginger garlic paste 2 green chilies (finely chopped) 2 tbsp tomato puree 1 tbsp sesame seeds 1/2tbsp peanuts 1/2 tbsp coconut powder 1 tsp roasted coriander powder 1 tsp roasted cumin powder 1 tsp turmeric powder 1 tsp red chili powder 1 tsp garam masala 1/2 tsp mustard seeds 1 tsp fenugreek seeds Few curry leaves 1 tsp sugar 1 tsp fresh lemon juice 3 tbsp oil Salt to taste 1 tsp finely chopped coriander leaves

How to make capsicum masala curry:

• Dry roast peanuts, coriander, sesame seeds and dry coconut. Grind them into a fine paste and keep separate.
• In a pan heat the oil and stir fry the capsicum pieces for 2 -3 minutes. The capsicum should not lose its crunch. Take out and keep separate.
• Now in the remaining oil add mustard seeds, fenugreek seeds and curry leaves. When mustard seeds starts to splutter add grated onion, chopped green chilies and ginger garlic paste.
• Sauté for some time add turmeric powder, roasted cumin powder and red chili powder.
• Fry the masala and then add peanut sesame paste. Sauté it again with the continuous stirring until the oil separates from it.
• Now add tomato puree, salt, and sugar. Cook for 5 minutes and then add garam masala and 1/2 cup of water. Cook till the gravy thicken.
• Then add the lemon juice and the stir fried capsicum. Cook for another minute or two and then dish out.
• Garnish it with the coriander leaves. Serve hot with chapatti.

PANEER SANDWICH RECIPE

Ingredients:

1 loaf Bread
1/2 cup grated Paneer (Cottage Cheese)
1 Tomatoes
1 Onions
2 Green chillies
1/4 tsp Red chilli powder
Salt to taste
Butter as needed

How to make paneer sandwich :

• Chop onions, chillies and tomatoes.
• Mix the grated paneer with chopped vegetables, salt, red chilli powder and keep aside.
• Take two bread slices and butter them, put some paneer mixture on one slice and cover it with other bread slice.
• Put this in sandwich toaster until the bread turns crispy and brown.
• Serve with ketchup.

KADHAI PANEER RECIPE

Ingredients:

250 gms Cottage Cheese (Paneer)
3 Capsicum (Shimla Mirch)
4 Onion (Pyaj)
4 Tomato (Tamatar)
1 " long piece Ginger (Adrak)
1 tsp Red Chili Powder (Lal Mirchi)
2 Bay Leaf (Tej Patta)
4 Cloves (Lavang)
1 piece Cinnamon (Tuj/Dalchini)
Little Orange Color
4 tblsp Clarified Butter (Ghee) 

How to make kadhai paneer:

• Cut cottage cheese, capsicum in long pieces.
• Grind onion, tomato, ginger, salt, red chili powder and orange color.
• Mince cloves and cinnamom.
• Heat clarified butter in a pan.
• Add bay leaf, cloves, cinnamon.
• Then add onion, tomato, ginger paste.
• Continue cooking it on medium flame till ghee/oil begins to separate.
• Add paneer and capsicum pieces.
• Cook on low flame.
• When the capsicum are done put off the flame.
• Take off the fire and serve hot.
• Serve with nan or paranthas..

CAPSICUM MASALA CURRY RECIPE

Capsicum masala curry is a very famous Andhra delicacy. What makes it different from the regular shimla mirch curry is the paste made of roasted peanut, coriander, sesame seeds and dry coconut. Capsicum masala curry is easy to make.

Serves : 2
Total time : 20 mins

Ingredients:

2 big capsicums (cut into lengthwise) 2 onions (grated) 2 tsp ginger garlic paste 2 green chilies (finely chopped) 2 tbsp tomato puree 1 tbsp sesame seeds 1/2tbsp peanuts 1/2 tbsp coconut powder 1 tsp roasted coriander powder 1 tsp roasted cumin powder 1 tsp turmeric powder 1 tsp red chili powder 1 tsp garam masala 1/2 tsp mustard seeds 1 tsp fenugreek seeds Few curry leaves 1 tsp sugar 1 tsp fresh lemon juice 3 tbsp oil Salt to taste 1 tsp finely chopped coriander leaves

How to make capsicum masala curry:

• Dry roast peanuts, coriander, sesame seeds and dry coconut. Grind them into a fine paste and keep separate.
• In a pan heat the oil and stir fry the capsicum pieces for 2 -3 minutes. The capsicum should not lose its crunch. Take out and keep separate.
• Now in the remaining oil add mustard seeds, fenugreek seeds and curry leaves. When mustard seeds starts to splutter add grated onion, chopped green chilies and ginger garlic paste.
• Sauté for some time add turmeric powder, roasted cumin powder and red chili powder.
• Fry the masala and then add peanut sesame paste. Sauté it again with the continuous stirring until the oil separates from it.
• Now add tomato puree, salt, and sugar. Cook for 5 minutes and then add garam masala and 1/2 cup of water. Cook till the gravy thicken.
• Then add the lemon juice and the stir fried capsicum. Cook for another minute or two and then dish out.
• Garnish it with the coriander leaves. Serve hot with chapatti.

PUNJABI KADHI PAKORA RECIPE

Punjabi kadhi pakora is a Indian yogurt gramflour curry with fried vegetable pakoras and seasoned with spices and usually served with rice. Given below is a simple and authentic punjabi kadhi recipe.

Serves : 4
Cooking time : 45 mins

Ingredients:

For Pakore 5 tblsp Besan (Gram flour) 2 tblsp Chopped finley onion 2 tblsp finely Chopped potato 1 green chilli finely chopped 1/4 tsp Ajwain 1/4 tsp Kasoori Methi (Fenugreek Leaves) 1 tblsp Hara dhania (Corainder leaves) 1 tsp Red chili powder 1/2 tsp Baking powder A pinch of baking powder Oil for deep frying Salt As per taste For Kadhi 1 cup sour Curd (khatti dahi) 2 1/2 tblsp Besan (Gram flour) 2 Dry red chili whole 1/2 tsp saboot jeera 1/4 tsp Rai (mustard seeds) 1/4 tsp methi dana (Fenugreek seeds) 1/2 tsp Turmeric powder 1 tsp Jeera Powder 1 tsp Coriander Powder 1 1/2 tsp Salt 1/2 tsp Red Chilly Powder 2 tsp ginger 2 tsp garlic 1/4 tsp Garam Masala 1 Green Chilly 1 tblsp Hara dhania (Corainder leaves) 2 tbsp Oil or ghee

LOW CALORIE UPMA RECIPE

Upma is popular breakfast dish. Low calorie upma is made by dry roasting the sooji and then cooking in boiled water. Learn how to make low fat upma by following this easy recipe.

Serves : 2
Cooking time : 15 mins

Ingredients:

1/2 cup semolina (sooji) 1/2 inch ginger (finely chopped) 1 small onion (finely chopped) 1 green chili (finely chopped) 1 tsp black mustard seed 1 tsp black gram 1 tsp Bengal gram Few curry leaves 2 tsp oil Salt to taste 1 tsp lemon juice 1/2 tsp coriander leaves (finely chopped) Water

How to make low calorie upma:

• Heat a pan and dry roast the sooji on a low flame till a nice aroma comes out. Take out on a plate. Make sure the sooji does not get too brown.
• Note: You can keep the suji roasted in advance in an airtight container.
• Now heat 2 tsp of oil in a pan, add curry leaves and mustard seed. When the mustard seeds starts to crack add chana dal and urad dal and green chili. Fry it for few minutes.
• Add onions and fry till it is translucent. Add ginger and saute for 2 min then add salt and 1/2 cup of water to it and let the water boil. Then add sooji gradually.
• Note: You can even add some chopped vegetables like carrot, beans and cauliflower. Saute them with giner.
• Keep stirring it continously so that no lumps are formed.
• Cover it for few seconds and let it cook till it starts to get pulpy. Turn off the heat and at last add lemon juice and mix it well.
• Garnish upma with coriander leaves.

Garlic Health Benefits

This write up explains the health benefits of garlic. Garlic has many medicinal uses and is good for health. Read and find more about garlic.

Nature has gifted us lots of things to keep our self healthy. One of those gifts is Garlic. There are lots of saying & proverbs about Garlic which reflects its importance & quality such as Garlic is as good as 10 mothers & Garlic a day keep sickness at bay. Moreover, it is regarded as a miracle by naturopaths & herbalists. Various researches have proved it that Garlic is good for health and is beneficial in curing various health problems.

The garlic clove contains various nutrients as water soluble nutrients include vitamins, enzymes, amino acids and natural sugars & oil soluble nutrients includes sulphur compounds originating from an amino acid named alliin which is converted to a pungent compound called allicin which has natural antibiotic properties. Presence of sulphur in garlic is the cause of its pungent smell. However, the quality of Garlic cannot be over hidden due to this smell. In several scientific studies it has been found that:
Garlic Medicinal Uses

• Garlic acts as an antiseptic & helps in curing the wounds very quickly.
• One of the health benefits of garlic is that it helps in fighting against various infection & acts against inflammation and infection, including colds, coughs by adding a freshly cut raw clove to food three times a day or take kyolic garlic capsules but raw is always best.
• In certain studies in China it has been shown that it contains chemicals that prevent cancer. They suggest that eating garlic on regular basis provides some protection against cancer.
• Fresh or cooked garlic or 500 mg garlic capsules twice daily helps in lowers down the blood pressure & cardiovascular problems. It increases the levels of high density lipoproteins & reduces harmful cholesterol in the blood & keeps arteries and heart healthy.
• It thins the blood, reduces clotting and helps in controlling blood pressure and poor circulation.
• Garlic stimulates the immune system of body & helps in fighting against various diseases.
• Prevents & relieves chronic bronchitis, respiratory problems, and catarrh.
• It acts as a nasal decongestant & expectorant.
• It is also helpful for hum oral asthma, hysteria, dropsy & scurvy.
• Garlic works as a cleanser of the digestive system, helps in curing flatulence, kills internal parasites and is an excellent internal antiseptic.
• Researcher recommends daily dose of fresh garlic of about 4 gm, equivalent to one or two small cloves for each & every person who wants to keep himself healthy.

There are various historical facts which prove that Garlic has been used from centuries for its medicinal uses. From around 3000 B.C. Chinese scholars are praising garlic. Moreover, workers who were engaged in constructing the Great Pyramids of Giza lived mainly on garlic & onion. During World War I, Garlic was used to control infections in wounds. It was also used for controlling a raging epidemic of flu in 1963 in Russia. So now start taking garlic as a diet in your food & enjoy your life without lots of disease. Most important thing is that it doesn't have any side effect. So you can take it without any doubt. I know now you can't avoid such a nice gift of nature which can help you out in various ways. Oh! I am very sorry I forgot to tell you one of the most important things that, it is also helpful in getting rid of VAMPIRES.

ORANGE PUDDING RECIPE

Ingredients:

3 oranges
1 1/4 pints milk
1 1/2 oz cornflour
1 oz butter
3 oz sugar
2 eggs
pinch of salt

How to make orange pudding:

• Peel the oranges, cut in pieces and place in a buttered dish.
• Mix cornflour with a little of the milk.
• Boil remainder of milk, add to the cornflour paste and cook for 10 minutes, stirring constantly.
• Add the butter and a pinch of salt.
• Sprinkle a little sugar over the oranges.
• Mix the rest of the sugar with the yolks of the eggs, and add to the milk and cornflour mixture.
• Stir for a minute or two longer over the fire without boiling.
• Pour over the oranges and bake for 10 minutes.
• Beat the egg whites stiffly, fold in a little castor sugar, pie on top and return to cool oven for abut 10 minutes, to set and tinge a very pale brown.

Mushroom Corn Masala Recipe

Here's a delicious, tempting recipe with mushrooms and makai. Learn how to make mushroom corn masala.

Ingredients:

250 gm mushroom
150 gm corn seeds (makka)
1 capsicum (shimla mirch)
3 onion (pyaj)
250 gm tomato (tamatar)
1 piece ginger (adrak)
2 green chilly (hari mirch)
1 tbsp coriander leaves (dhania patti)
1/2 lemon (nimbu)
1 garlic (lahsun)
1 tsp red chilly powder (lal mirch)
salt to taste
1/2 cup clarified butter (ghee)

How to make mushroom corn masala:

• Soak corn 3-4 hours and then strain.
• Boil them and then keep them aside.
• Cut mushroom into four pieces.
• Finely chop onions and cut ginger into thin long slices.
• Cut green chilies into 2 lengthwise.
• Cut tomato into small pieces and capsicum into cubes.
• Finely chop coriander.
• Grind garlic.
• Heat ghee in a pan and fry onion until it turns pink.
• Then fry garlic paste.
• Then add tomatoes and red chilly powder.
• When it is cooked properly then add mushroom and corn seeds.
• Add salt and simmer until mushrooms soften.
• Now add capsicum and lemon juice and fry for a minute and then remove it from the flame.
• Garnish with ginger, green chilies and coriander.
• Serve it hot.

Mushroom Toast Recipe

Here's a delicious, spicy toast recipe with mushrooms. Learn how to make mushroom toast.

Ingredients:

100 gm mushroom
50 gm cottage cheese (paneer)
1 tomato (tamatar)
1 capsicum (shimla mirch)
1 tsp coriander leaves (dhania patti)
2 tbsp butter
1/2 cup curd (dahi)
2 tbsp fresh cream
1/4 tsp salt (namak)
1/2 tsp red chilly powder (lal mirch)
4 bread slice

How to make mushroom toast :

• Grate cottage cheese.
• Finely chop mushroom, tomatoes, capsicum and coriander leaves.
• Cook bread slices in a toaster.
• Heat butter in a pan and fry mushroom, capsicum and tomato in it for 2 minutes.
• Then add cottage cheese, red chilly powder, curd and salt.
• Stir continuously and cook until water dries up. Then remove it from the flame.
• Apply this mixture over the toast and garnish with coriander.
• Serve them hot.

MUSHROOM CURRY RECIPE

Ingredients:

Mushrooms-250gm
Onion-1 sliced
Garlic-2 cloves
Potato-1 cut into small cubes
Mustard paste-2 tbsp
Poppyseeds paste-1tbspn
Green chillies
Mustard oil

Preparation:

• Cut the mushrooms into slices.
• Add 1 tbspn mustard oil in a pan and fry these mushroom with some salt and turmeric powder.
• Set them aside.Similarly fry the sliced potatoes and keep aside.
• Now add some mustard oil in the pan and when the oil is hot add garlic and fry till they are red.
• Then add the sliced onions and fry then till golden brown then add some salt,turmeric powder and green chillies.
• When the oil separates add the fried potatoes and mushrooms.Fry for a min and then add some water.When it comes to boil add the mustard and poppy seeds paste.
• Cook them until the potatoes are done and before you turn the gas off add half a tspn of mustard oil.
• Serve with rice or chapati.

Onion Dosa Recipe

Here's a scrumptious, crispy dosa recipe with lots of onion. Learn how to make onion dosa.

Ingredients:

3 cup rice (chawal)
1 cup split black gram lentil (urad ki dhuli dal)
1 tsp fenugreek seeds (dana methi)
400 gm potato(alu)
200 gm onion (pyaj)
1 tsp mustard seeds (rai)
1/4 tsp turmeric powder (haldi)
1/2 tsp red chilly powder (lal mirch)
10-12 curry leaves (kadi patta)
oil as required
1 1/2 tsp salt (namak)

How to make onion dosa:

• Soak rice, dal and dana methi for 6 hours.
• Then grind them to a fine thin batter by adding little water.
• Add salt to it and leave it covered for 12 hours for fermentation.
• Peel potato and cut into small pieces.
• Chop onion into long pieces.
• Heat 2 tbsp oil in a pan and crackle rai and curry leaves.
• Then fry onion in it until it turns light brown.
• Now put alu, 1/2 tsp salt, lal mirch, haldi in it.
• Fry for 2 minutes and remove it from the flame. Keep it aside for stuffing.
• Now heat a non stick tawa and spread 1 tbsp of the batter on the whole of the pan.
• When cooked spread onion mixture on it.
• Grease all the corners with oil.
• Roll and remove it from the flame.
• Put little water on the tawa and wipe it with a clean cloth before making each dosa.
• Serve them hot with hot sambhar and chutney.

MAKAI KI ROTI RECIPE

Ingredients:

6 tblsp butter
1 1/2 cup corn meal (makai ka atta)
salt to taste
1/4 cup whole wheat up flour

How to make makai ki roti :

• Mix cornmeal, whole-wheat up flour and salt.
• Mix in sufficient lukewarm water, a little at a time, to make medium soft dough.
• Divide the prepared dough into eight to ten equal portions.
• Wet your hand with a little water and flatten each portion on a wet polythene sheet, into a disk of four to five inches diameter.
• Heat up a tawa, apply a little oil and transfer makai roti carefully on to the tawa.
• Spoon a little oil on the sides of makai roti and stir fry on low heat up for one minute.
• Turn the makai roti and stir fry the other side for one minute or till crunchy and light golden brown.
• Spray the cooked rotis with grease and serve hot with sarson ka saag.

KHOYA PEDA RECIPE

KHOYA PEDA RECIPE

Ingredients:

1/2 kg Soft white khoya
2-1/2 cups (approx.300gms) sugar powdered
1/2 tsp cardamom powder
1 tsp cardamom seeds semi crushed
1 tbsp slivered or crushed pistachios

How to make peda:

• Grate khoya with a steel (not iron) grater.Add powdered sugar and mix well.
• Put mixture in a large heavy or nonstick pan.
• Heat first on high for few minutes.
• The on slow till done.
• Make sure to stir continuously, while on heat.
• When mixture thick and gooey, add cardamom.
• Mix well, and take off fire.
• Allow to cool, gently turning occasionally.
• Use cookie moulds, or shape pedas with palms into patty rounds.
• Mix pistachios and cardamom seeds and press a bit on top of each.
• If using moulds, first sprinkle some at bottom.
• Take some mixture and press into mould.
• When set well, invert and carefully, unmould. The pedas are ready to be served.

Ingredients:

1/2 kg Soft white khoya
2-1/2 cups (approx.300gms) sugar powdered
1/2 tsp cardamom powder
1 tsp cardamom seeds semi crushed
1 tbsp slivered or crushed pistachios

How to make peda:

• Grate khoya with a steel (not iron) grater.Add powdered sugar and mix well.
• Put mixture in a large heavy or nonstick pan.
• Heat first on high for few minutes.
• The on slow till done.
• Make sure to stir continuously, while on heat.
• When mixture thick and gooey, add cardamom.
• Mix well, and take off fire.
• Allow to cool, gently turning occasionally.
• Use cookie moulds, or shape pedas with palms into patty rounds.
• Mix pistachios and cardamom seeds and press a bit on top of each.
• If using moulds, first sprinkle some at bottom.
• Take some mixture and press into mould.
• When set well, invert and carefully, unmould. The pedas are ready to be served.

GULAB JAMUN RECIPE

Ingredients:

1 cup Milk Powder
2 tsp all purpose flour
1/2 tsp baking soda
1 tsp suji
2 tblsp ghee
Whole milk just enough to make the dough

For the Sugar Syrup
2 cup Sugar
2 cup water
4 - 5 Cardamom
few drops of lemon
Few strands of kesar
Oil for frying

How to make gulab jamun:

• Soak the suji in a 1/2 cup of water so as to make it soft.
• In a bowl mix milk powder, ghee, baking powder and flour. Drain out all the excess water from the soaked suji and add it to the bowl. Now mix together by rubbing the mixture between your palms to ensure everything gets mixed properly. Do not knead it.
• Add just enough of whole milk to make a medium-hard mixture. Cover with a damp yet dry kitchen towel and keep aside for 20 - 25 mins.
• Later divide the mixture into 18-20 portions. Make small balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate.
• Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The balls should rise slowly to the top if the temperature is just right. Now take a slotted spoon and move it in circular motion in the oil, making sure not to touch the balls. This will shake the balls and even ensure even browing of all the balls.
• If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
• The balls must be fried very slowly under medium temperatures.This will ensure complete cooking from inside and even browning.

Sugar Syrup

• The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 2 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar. Add few drops of lemon this will ensure that once syrup cools down it does not solidify.
• Transfer this hot syrup into a serving dish. Keep it warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.

RABRI RECIPE

Ingredients:

10 cups milk
4 tblsp sugar or as needed
4 green cardamom seeds
4 drops of kewra essence
A pinch of green cardamom powder
A pinch of pistachio powder

Preparation:

• Bring the milk to boil in a deep heavy pan.
• Add the sugar and cardamom seeds and leave to simmer over a low heat for 2 hours until the milk is reduced to one quarter.
• Remove from the heat and add the kewra esscence.
• Sprinkle with the cardamom and pistachio powders and serve hot or cold with faluda.

CARROT CAKE RECIPE

Relish this easy to bake and prepare carrot cake made of mixed spices, walnuts and coconut.

Ingredients:

1/2 cup butter
1 cup desiccated coconut
2/3 cup broken and chopped walnuts
1 cup golden raisins
2 1/2 cup grated carrots
3 tsp mixed spices (cinnamon, nutmeg, ginger)
1 cup brown sugar
1 1/4 cup all purpose flour
1 tsp baking soda
2 beaten eggs
2 tsp of orange juice

How to make carrot cake:

• Preheat the oven to 150 degrees C.
• In a pan mix nicely the all purpose flour, mixed spices, baking soda, brown sugar, desiccated coconut and chopped walnuts.
• In a separate pan melt the butter and add the golden raisins, carrots and orange juice. Stir it nicely and pour it on top of the dry ingredients.
• Now add the beaten eggs to the mixture and mix it thoroughly.
• Prepare a loaf tin by oiling the base and the sides, pour this prepared mixture into the tin and bake the cake for 50-60 minutes or until a toothpick inserted into the centre of it comes out clean.

APPLE CAKE RECIPE

Try an attempt at baking this apple cake made of cinnamon, nutmeg and glazed with brown sugar and vanilla essence.

Ingredients:

1 cup oil
2 cup sugar
3 cup flour
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon powder
1 tsp baking powder
3 eggs
1 tsp vanilla extract
1 cup chopped nuts
1 tsp cloves
1 cup baking soda
4 cups chopped apples

Glaze
2 tblsp milk
1/2 tsp vanilla essence
1/2 stick butter
1/2 cup brown sugar

How to make apple cake:

• In a bowl mix the oil, eggs and vanilla extract together.
• In a separate bowl sift the dry ingredients together and add this mixture to the oil and egg mixture and mix well.
• Add in the apples and the nuts.
• Pour this mixture in a baking pan and bake for 1.15 minutes at 350 degrees F.
• For the glaze mix all the glaze ingredients together and boil the mixture for one minute.
• When the cake is baked remove it from the oven and white it is worm pour the glaze on it.
• Apple cake is ready.

MUSHROOM DO PYAZA RECIPE

Mushroom do pyaza uses the onion in double the quantity hence the name "do pyaza". This mushroom curry is tasty and can be made in a jiffy. Mushroom do pyaza makes a perfect side dish in any north Indian meal. Khumb do pyaza is an ideal option for a low calorie dish without compromising on the taste.

Serves : 2
Total time : 20 mins

Ingredients:

500 gms mushroom (quartered) 1 tbsp oil 1/4 tsp cumin seed 1 tsp ginger garlic paste 2 onions (chopped) 1 capsicum (sliced) 4 small onions (cut in halves) 2 tomatoes (chopped) 1/2 tsp coriander powder 1/4 tsp turmeric powder 1/2 tsp red chili powder 1 tsp lemon juice 1 tbsp coriander leaves Salt to taste

How to make mushroom do pyaza:

• Heat oil in a pan, add cumin seed and when it starts to splatter add ginger–garlic paste and onion.
• Fry till the onions are translucent.
• Then add all the spices, coriander powder, turmeric powder and red chili. Mix all the ingredients well and let it cook for a minute.
• Add tomatoes and cook for 2 minute, till tomatoes are little pulpy.
• Add the small onions and capsicum and fry for 2-3 minute, till capsicum is little soft.
• Now add the mushroom pieces along with salt. Cover it with a lid and cook till done. Cook on low flame.
• When mushroom are cooked add finely chopped coriander leaves and lime juice.
• Mix gently and serve.
• Note : In case you do not have small onions then use ordinary onions. But remember to cut them in big pieces.

CURRIED CHICKEN WITH RICE RECIPE

Ingredients:

1 cup uncooked Rice (Chawal)
1 cut in serving pieces broiler- fryer Chicken
2 tsp Butter
1 tsp Paprika
1 tsp Curry Powder
1/4 cup slivered Almond (Badam)
1 10 1/2 oz can Chicken Broth
1/2 can Water
Curry Sauce:
1 10 3/4 oz can Cream of Chicken Soup
1/4 cup Milk
1 tblsp Sherry
1 tblsp Cornstarch
1/2 tsp Curry Powder

How to make curried chicken with rice top:

• Place dry white rice in bottom of a buttered baking dish.
• the rice with pieces of chicken.
• Spread butter over.
• Drizzle paprika, curry powder and almonds.
• Combine chicken broth and water.
• Cover the baking dish.
• Bake it in a oven at 375o for about 45 minutes.
• Remove from the oven.
• Spread curry sauce over chicken.
• Continue cooking unvcovered for 15 more minutes.
• Curry sauce:
• Mix all ingredients of curry sauce in a pan.
• Take it to boil over low heat.
• Remove from heat.

CHICKEN DRUMSTICKS RECIPE

Ingredients:

6 Chicken Drumsticks
1 tbsp ginger-garlic paste
2 tbsp All-purpose flour (maida)
2 tbsp corn flour
2 eggs (beaten)
1/4 tsp pepper / chili powder
A pinch of sugar
Salt To Taste
1 tbsp Soya sauce
Oil for frying

How to make chicken drumsticks:

• In a bowl add Soya sauce, ginger-garlic paste, sugar.
• Add chicken wings coat well and set aside for 1/2 hour.
• Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and beat in the eggs .
• Heat oil in a wok / kadhai.
• Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden brown.
• Serve chicken drumsticks hot with thin slices of onions and lemon.

SHAHI TUKRA RECIPE (Bread Pudding)

Ingredients:

8 Bread Slices(cut the edges out and cut diagonally)
4 tbsp Ghee
1 litre Milk
1 cup Sugar
1/4 tsp Cardamom Powder
1 tbsp Kismis

Preparation:

• Heat the milk and sugar stirring continuously.
• Put 1 tsp ghee to prevent the milk from flowing over.
• Reduce the milk to 1/2 qty. cool the milk.
• Add the kismis and cardamom powder.
• Fry the bread slices in ghee till golden.
• Dip in milk for 2 minutes.
• Remove and put in the milk piesh prepared previously. Serve cool.

MANGO APPLE SMOOTHIE

Ingredients:

1 tsp Honey
2 Apples
300 ml Curd
1 Mango

How to make mango apple smoothie:

• Slice the mango in half around the stone and gently take off the flesh.
• Cut the skin off.
• Peel and core the apple and sliced into quarters.
• Put the fruits into a blender with the curd and honey and whiz for 20-30 seconds until really smooth.
• Refrigerate and serve chilled.

MANGO CREAM

Ingredients:

2 cup mango puree
1 tblsp lime juice
1 cup heavy cream
1 tblsp unflavored gelatin
1/2 cup sugar

How to make mango cream:

• Sprinkle the gelatin on 1/3 cup cold water, then dissolve, stirring, over low heat.Cool.
• Mix the mango puree, sugar, lime juice and gelatin.
• Whip the cream until stiff, then fold lightly but completely into the mango mixture.
• Pour into a mold, rinsed out with cold water.
• Refrigerate until set.
• Unmold and serve plain, or decorated with slices of mango.

MANGO COLADA

Ingredients:

1/2 cup Pineapple juice
1 large remove Mango, peeled and sliced
4 tsp Dark Rum
6 tsp Light Rum
2 tblsp condensed Coconut Milk
2 cup Crushed Ice

How to make mango colada:

• Blend the mango, pineapple juice, light rum, coconut milk, and ice in an blender until smooth.
• Pour the drink into two glasses and pour out two teaspoons of the dark rum into each glass.
• Garnish with the cherries and lime wedges.

MANGO UPSIDE DOWN CAKE

Ingredients:

1/3 cup brown sugar
2 tsp baking powder
1/4 cup shortening
1 egg
1/2 cup milk
1 tblsp butter
1/4 tsp salt
2 tblsp lemon juice
1-1/4 cup flour
3/4 cup sugar
2 cup remove mangoes, sliced
1/2 cup milk

How to make mango upside down cake:

• Pour lemon juice over mangoes and allow to stand 15 minutes.
• Melt grease in 8-inch pot or casserole.
• Add brown sugar and cover with a layer of mango slices.
• To prepare the cake batter: Cream the shortening, add the shortening, add the sugar and cream together, then add beaten egg.
• Sift dry ingredients and add alternately with milk.
• Pour over mangoes and bake 50 to 60 minutes at 375 degrees F.
• When cake is done, turn it out upside-down and serve while still warm.
• Serve with whipped cream or a lemon or lime sauce.

MANGO MARINATED CHICKEN

Ingredients:

1.25 kg Chicken
3 Mangoes
1 Spring Onion, smashed
3 tblsp Oil
Marinade
1 tbsp Cornstarch
1 cup Chicken broth
1 tbsp Curry Paste
1 pod of Garlic
2½ tblsp Sugar
4 tblsp Mashed Mango
2 tsp Salt
4 tblsp Mango Chutney
10 Shallots, skinned and smashed
Sauce Thickener
2 tblsp Water
1 tsp Cornstarch

How to make mango marinated chicken:

• Cut chicken into bite size pieces.
• Mix in salt and keep aside for half an hour.
• Mix in one tablespoon cornstarch to chicken and set aside Slice mangoes along each side of the stone to obtain 2 faces.
• Remove flesh and dice into cubes.
• Mash remaining bits of mango and set aside with juice for marinade.
• Mix mango chutney and mashed mango and juice and sugar.
• Marinate chicken in this sauce.
• Heat three tablespoons oil in a wok and saute the spring onion, shallots, and garlic.
• Add curry powder.
• Add marinated chicken and stir-fry thoroughly.
• Add chicken broth.
• Cover and bring to a boil.
• Reduce heat and cook over low heat for another 10-12 minutes.
• If sauce is not thick enough, thicken by adding sauce thickener.
• Dissolve one teaspoon of cornstarch in two tablespoons of water to make sauce thickener.
• Add diced mangos before serving.

MANGO CURRY

Ingredients:

1/2 tsp Cumin seeds
1 tbsp Oil
1 tbsp Jaggery
6 Red Chillies
3/4 tsp Salt
1/2 Coconut, grated
2 Onion, sliced
250 gms Green Mangoes
6 Pods Garlic flakes
1 tsp Coriander seeds
1/2 tsp Turmeric powder
1 inch Ginger

How to make mango curry:

• Peel green mangoes.
• Slice each mango into small pieces, removing seed.
• Wash and keep aside.
• Grind together coconut, chillies, garlic, ginger, cumin and coriander.
• Heat oil and fry onions till transparent.
• Add ground mixture and stir-fry well, till oil begins to leave the masala.
• Add mango slices and jaggery Pour one glass water.
• Add salt and prepare on medium flame till mangoes are tender and curry thickens.

CHICKEN IN GREEN MANGO

Ingredients:

450 gms Chicken, skinned, boned and cubed
2 tbsp Corn Oil
4-5 Curry leaves
1 tsp Ginger Pulp
300 ml Water
2 Green Chillies, cut
2 Medium Onions, sliced
1 Medium Green Mango, peeled and sliced
1 tsp Chilli powder
1/2 tsp Garlic Pulp
1 tsp Coriander powder
2 tbsp cut Coriander
2 Medium Tomatoes, quartered
1 tsp Salt
1/4 tsp Turmeric
1/4 tsp Onion seeds

How to make chicken in green mango:

• Place the chicken cubes in a round dish and add the onion seeds, ginger, garlic, chilli powder, turmeric, salt and coriander powder.
• Mix the spices into the chicken and add half the mango slices to this mixture as well.
• In a medium saucepan, heat up the oil and fry the sliced onions until golden brown.
• Add the curry leaves.
• Gradually add the chicken pieces, stirring all the time.
• Pour in the water, lower the heat up and prepare for about 12-15 minutes, stirring occasionally, until the chicken is cooked through and the water has been absorbed.
• Add the remaining mango slices, tomatoes, green chillies and fresh coriander and serve hot.

CHICKEN BIRYANI

Ingredients:

2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
7 tbsp Oil

Preparation:

• Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
• Marinate the chicken with this mixture and keep aside for 3-4 hours.
• Heat oil in a pan. Fry the onions until golden brown.
• Add the marinated chicken and cook for 10 minutes.
• Add 4 cups of water to the rice. Mix saffron in milk and add to it.
• Add cardamom powder. Add the chicken pieces.
• Pressure cook the rice. Mix gently.
• Garnish with green coriander leaves and serve hot.

DRY CHICKEN CURRY RECIPE

DRY CHICKEN CURRY RECIPE

The thick curry has ingredients like curry powder, tomato, ghee and onion with chicken. Lemon juice and coconut is sprinkled to make it dry.

Ingredients:

60gms ghee
2 Onion (Pyaj)s, thinly sliced
2 clove (laung)s garlic (lasan), thinly sliced
2 tblsp curry powder
1 tblsp tomato (tamatar) paste
1 1/2 kg chicken pieces

How to make dry chicken curry:

• Meld ghee in a frying pan, sauté onions and garlic until onions is tender.
• Add curry powder and tomato paste, sauté 3 minutes.
• Add chicken pieces, mix well, cover, simmer for about 45 minutes or until chicken is tender.
• Add lemon juice and coconut, which will absorb any excess gravy.
• Note: The pan must be continually watched, as the contents may stick. If this happens, add just sufficient water to prevent it.

CHICKEN CURRY WITH COCONUT RECIPE

Savor the culinary delight of coconut in chicken curry with spices; curry paste, curry powder and lemon juice.

Ingredients:

60gms ghee
1 Onion (Pyaj), finely chopped
2 clove (laung)s garlic (lasan), crushed
1/2 tsp ground cardamom
1/4 tsp ground clove (laung)s
1 cm cinnamon (tuj/dalchini) stick
2 tblsp curry powder
1 tblsp curry paste
1 1/2 kg chicken pieces
1/2 fresh coconut (narial), sliced and with the outer skin removed
250gms fresh tomato (tamatar), peeled and chopped
1 1/4 cups (310 ml) water squeeze fresh lemon juice

How to make chicken curry with coconut:

• Melt ghee in a frying pan, sauté onion and garlic for 3 minutes.
• Add cardamom, cloves, cinnamon, curry powder, curry paste. Saute 3 minutes.
• add chicken pieces, sliced coconut, tomatoes, water and lemon juice. Cover, simmer 1 hour or until chicken is tender.

CHICKEN MALAI CURRY RECIPE

The rich flavor of coconut, curry mixture, mustard, spices paired with chicken to make yummy chicken malai curry.

Ingredients:

30 gms ghee
1 onion, chopped
2 cloves garlic, crushed
1 1/2 kg chicken pieces
2 1/2 cups (625ml) thin coconut milk
2 tblsp fresh lemon juice
curry mixture
1 tblsp ground coriander
1 tsp ground mustard
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp ground ginger
1/2 tsp chilli powder

How to make chicken malai curry:

• Melt ghee in a frying pan. Saute onion and garlic until onion is tender.
• Combine all curry mixture ingredients.
• Add coconut milk and lemon juice. Simmer, uncovered, for about 45 minutes or until the sauce begins to thicken and the chicken is tender.