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.

SRI LANKAN CHICKEN CURRY RECIPE

Tickle your palate with spicy Shri Lankan taste in chicken curry blended with coconut milk, coriander and red chilies.

Ingredients:

30 gms ghee
1 Onion (Pyaj), chopped
2 clove(laung)s garlic (lasan), crushed
3 to 4 fresh green or red chilies, cut lengthways into thin strips and seeds removed
1 tsp ground turmeric (haldi)
1 tblsp ground coriander
1 1/2 kg chicken pieces
2 1/2 cups (625ml) coconut (narial) milk
2 tblsp coconut (narial) cream (malai)
2 tblsp fresh lemon juice

How to make sri lankan chicken curry:

• Melt ghee in a frying pan, add onion, garlic, chillies, turmeric and coriander. Saute for 2 minutes.
• Add chicken pieces and coconut milk. Bring to boil, reduce heat to low, cover, simmer for about 45 minutes or until the chicken is tender.
• Add coconut cream and lemon juice, simmer uncovered for 5 minutes.

CHICKEN IN RED WINE SAUCE RECIPE

Piquant taste of chicken cooked with pepper, mushrooms, rice and red wine.

Ingredients:

1 kg chicken, cut into pieces
1/2 tsp freshly ground pepper
1/2 tsp mustard powder
salt (namak) to taste
250 gm button Mushrooms (Goochi)
12 red chilli (lal mirch), soaked in 1/2 cup olive oil
250 ml red wine
200 gm fresh cream (malai)
1cup cooked rice (chawal)

How to make chicken in red wine sauce:

• Rub the chicken with the ground pepper, mustard powder and salt to taste.
• put the chicken pieces, button mushrooms, red chillies soaked in olive oil, red wine, fresh cream and salt to taste in a large saucepan.
• saute over high heat for two minutes.
• cover the pan and cook for 15 minutes or until the chicken is done and the gravy is thick.
• serve hot on a bed of cooked rice.

CHICKEN KORMA RECIPE

Chicken korma recipe is a muglai speciality. Chicken korma curry has pieces of boneless chicken cooked with almond sauce and spices and garnished with roasted almonds.

Serves : 2
Cooking time : 30 mins

Ingredients:

400 gms chicken breasts, chopped in big pieces
1 tblsp ground almonds
1 tblsp lemon juice
1/2 tsp black pepper powder
1 tsp garlic paste
2-3 oil or clarified butter(ghee)
1 medium size onion, chopped finely
1/4 tsp turmeric (haldi) powder
150 ml curd (dahi)
2 green chillies
4 pods cardammom
3 cloves
2 medium size cinnamon sticks
1 bay leaf
1/2 tsp garam masala
1 tblsp chopped green coriander
1/2 tblsp roasted chopped almonds

Salt to taste

Panner Tikka Roll Recipe

Paneer tikka kathi rolls are ver popular Indian street food these days. Paneer is marinated in yougurt and spices, sauted and then wrapped in roti. It is a very delicious as well as a nutritious recipe. Here is a step by step guide for how to make paneer tikka kathi roll.

Ingredients:

1 Cup Paneer (cubed)
1/4 Cup Tomatoes (diced)
1/2 Cup Capsicum (diced)
1 tsp Oil

For marination
1/2 Cup thick Yogurt (whisked)
1 tsp red Chilly Powder
1/4 tsp Turmeric Powder
1 tsp Ginger-garlic paste
1/4 tsp Gram flour or besan
1/2 tsp Chaat Masala
1/2 tsp Kasuri Methi
1/2 tsp Garam Masala Powder
Salt to taste

For the roti or wraps
1 Cup Flour (Maida)
1/4 Cup Milk
Salt to taste

For the roll
1/2 cup Green chutney
1 onion sliced
Chat masala for garnish

How to make paneer tikka kathi roll:

• To make the rolls : Mix the flour,milk and salt in a vessel. Now using little water knead a soft dough. The dough should neither be too stiff nor too soft.Keep it aside for 15 mins.
• Knead the dough and divide it into equal parts and roll out thin rotis.
• Heat tawa and cook the rotis (ready 3/4 cook) on both sides. Keep aside. Don't cook the roti completely otherwise while assembling the wrap they will get very crisp and dry.
• To make the stuffing: Mix all the ingredients of marinate well and then add paneer cubes. Let the paneer marinate for 15-20 minutes.
• Heat oil in a pan and fry capsicums for 2-3 minutes.
• Now add marinated paneer and saute for 5-6 minutes on medium flame stirring occasionally. Now add tomatoes and saute for another minute.
• Remove from heat.
• To make a roll: Take a roti and spread some green chutney in the center, then put the paneer-capsicum-tomato stuffing evenly in the center. Sprinkle thinly sliced onion and some chat masala. Now fold /14 of the roti horizontally from the lower side and then roll the roti vertically tightly ensuring that no stuffing falls out.
• How to serve: Heat the roll on the tawa. Then wrap each roll in a aluminium foil and then cut diagonally from the center into two pieces. Arrange on a platter and serve with tomato and green chutney.
• Note :
  1. You can use whole wheat flour (Atta) to make healthy wraps.
  2. You can use non stick to cook the paneer and avoid oil.
  3. You can use low fat yougurt for the marination.
  4. You can substitute paneer with low fat paneer.

KHASTA DAL KACHORI RECIPE

Ingredients:

3/4th cup skinless dried black beans (urad)
4 cups Flour (atta)
1 green chili chopped
1/2tsp Salt
Oil for deep frying
1tbsp anise seeds (Saunf)
1tsp coriander seeds
1tsp white cumin seeds
1/2tsp red chili powder
1/4th tsp asafoetida powder

Preparation:

• Soak the beans in water overnight then rinse and drain.
• Sift the flour and gradually add enough water to make soft dough. Cover the dough with damp cloth and leave for 30 minutes.
• Grind the drained beans with the chili powder, salt and spices to make stuffing. Mix well and divide it into 16 equal portions.
• Divide the dough into 16, using wet hands, and smear each portion with a little oil.
• Flatten and roll out into 2inch round.
• Wrap one portion of stuffing in each round and roll into a smooth ball, using greased hands.
• Flatten and roll into a 3-4 inch round.
• Heat plenty of oil in a deep frying pan or a kadhai.
• Now lift the rolled kachori and carefully slip it into the hot oil.
• Immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
• This should take only a few seconds. Flip the kachori over and cook the other side until golden brown.Serve the dal kachori hot with chutney.

VEGETABLE SAMOSA RECIPE Samosa

VEGETABLE SAMOSA RECIPE

Ingredients:

For Cover:
1 cup all purpose flour (Maida)
Water to Knead dough
2tbsp oil
Little salt
1/4th tsp. Ajwain (optional)
For Stuffing:
3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp coriander finely chopped
Few chopped Cashews (optional)
Few Raisins (optional)
1/2tsp Garam masala
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)

How to make samosa:

For Cover:

• Mix all the ingredients (salt, oil, ajwain) except water.
• Add a little water at a time.
• Pat and knead well for several times into a soft pliable dough.
• Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :

• In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
• Add green peas, cashews and raisins and mix well.
• Add coriander and keep aside.

To Proceed :

• Make small rolls of dough and roll it into a 4"-5" diameter circle.
• Cut it into two parts like semi-circle.
• Now take one semi circle and fold it like a cone. Use water while doing so.
• Place a spoon of filling in the cone and seal the third side using a drop of water.
• Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
• Serve samosa hot with hari chutney, tamarind chutney.

Ingredients:

For Cover:
1 cup all purpose flour (Maida)
Water to Knead dough
2tbsp oil
Little salt
1/4th tsp. Ajwain (optional)
For Stuffing:
3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp coriander finely chopped
Few chopped Cashews (optional)
Few Raisins (optional)
1/2tsp Garam masala
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)

How to make samosa:

For Cover:

• Mix all the ingredients (salt, oil, ajwain) except water.
• Add a little water at a time.
• Pat and knead well for several times into a soft pliable dough.
• Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :

• In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
• Add green peas, cashews and raisins and mix well.
• Add coriander and keep aside.

To Proceed :

• Make small rolls of dough and roll it into a 4"-5" diameter circle.
• Cut it into two parts like semi-circle.
• Now take one semi circle and fold it like a cone. Use water while doing so.
• Place a spoon of filling in the cone and seal the third side using a drop of water.
• Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
• Serve samosa hot with hari chutney, tamarind chutney.

SUGAR COOKIES RECIPE

Ingredients:

3 cup Fine Wheat Flour (Maida)
1 cup Sugar
1 1/2 tsp Baking Powder
1/2 tsp Salt
1 cup softened Butter
1 Egg
2 tblsp Milk
1 1/2 tsp Vanilla Essence

How to make sugar cookies:

• In a bowl, mix flour , sugar, baking powder, salt and butter.
• In a separate bowl beat the eggs lightly with milk and vanilla essence.
• Add this mixture to the dry ingredients.
• Make a dough and roll it into a ball.
• Wrap it in a wax paper and let it chill for 1 hour.
• When you want to make the cookies take a samll ball of the dough and roll it into a cookie by pressing the ball between two wax papers.
• Bake the cookies at 350° for 5-7 minutes or till the cookies are firm

CARDAMOM COOKIES RECIPE

Ingredients:

1 cup unsalted Butter
2 cups Sugar
2 tsp Cardamom Powder (Elaichi)
4 Eggs
2 cups Fine Wheat Flour (Maida)
1 tsp Salt

How to make cardamom cookies:

• In a bowl, beat the butter, sugar and cardomom powder fro 3 minutes.
• Then with the beater going add the eggs one at a time.
• When the mixture gets light take it out in a bowl and add the flour and salt with a light hand.
• When a soft dough gets prepared with the help of a spoon drop them on a nonstick cookie sheet.
• Place them 1/2" apart.
• Bake these cookies in a preheated oven at 325 F for 10 - 11 minutes or till the cookies have a golden color.
• Repeat the baking procedure for the remaining dough.

RAISIN CHOCO OAT COOKIE

Ingredients:

3/4 cup Fine Wheat Flour (Maida)
1 tsp Baking Soda
1/4 tsp Salt
3/2 cup Sugar
3/2 cup Brown Sugar
3/2 cup Butter
1 tsp Vanilla Essence
1 big sized Eggs
1 1/2 cups uncooked oats
1/2 cup Currants (Kishmish)
1 cup Dark Chocolate Chips

How to make raisin choco oat cookie:

• Before you begin preheat the oven to 175 degrees.
• Grease a baking tray.
• Mix flour, baking soda, and, salt.
• Cream sugar and butter.
• Add vanilla essence, and, eggs one by one while mixing .
• Add the flour and mix the oats.
• Mix well and then add currants and chocolate chips.
• Now drop one spoonful of the batter on inch apart on the greased baking tray.
• Bake for 12 - 14 minutes or till golden in color.

CHOCOLATE PRETZELS RECIPE

Ingredients:

150 gms Margarine/ Butter
100 gms Icing sugar
1 Egg
225 gms Plain flour
25 gms Cocoa
100 gms Cooking chocolate

How to make chocolate Pretzels:

• Soften the butter or margarine in a bowl and mix in the icing sugar, lightly beaten egg and salt.
• Sift in flour and cocoa and mix together to make a stiff dough. leave for 30 minutes.
• Roll out pieces of dough to the shape of pretzels.
• Place on a lightly greased tray and bake for 15-18 minutes in a moderate oven.
• Melt cooking chocolate with water over a low heat.
• Drop each pretzel into the hot chocolate and quickly remove. dry each pretzel on greaseproof paper.

COOKIE RECIPES

Cookies are liked by one and all. They are made not only on holidays and special occasions but they are a part of every day life.You love them with your evening tea and you love them with a glass of milk in the night. So here we have presented few recipes for you.

CHOCOLATE ANGEL CAKE

Ingredients:

1/4 cup Cocoa Powder
1/4 cup Hot Water
1 1/2 cup Granulated Sugar
3/4 cup Fine Wheat Flour (Maida)
1/4 tsp Salt
12 Eggs White
1 tsp Cream of Tartar

How to make chocolate angel cake:

• In a bowl mix cocoa powder and hot water and keep aside.
• Preheat the oven at 350F
• In a separate bowl sift together flour, 3/4 cup sugar, salt and keep aside.
• Beat the eggs till foamy and then add cream of tartar.
• Beat till the mixture forms peak.
• In the egg mixture add the remaining sugar.
• Now then gently add half the sifted flour.
• When completely mixed add the remaining half of flour.
• Now pour some of this mixture in the cocoa powder mixture and stir well.
• When done pour this egg cocoa mixture back to the remaining egg flour mixture.
• Mix lightly.
• In an ungreased dish pour this mixture.
• Bake this dish for 50 minutes or till the tooth pick comes out clean.
When baked completely let it cool.
• Then with the help of a knife invert it on a plate.
• Serve it with fresh berries and vanilla ice cream.

CHILLI PANEER RECIPE

350 gms Paneer 2 tsp Salt
1 Egg
1/2 cup Corn Flour
1 tsp Ginger-Garlic Paste
2 cups Coarsely Chopped Onions
2 tbsp Sliced Green Chillies
1 tbsp Soya Sauce
2 tbsp Vinegar
1/4 tsp Ajinomoto
Oil for frying
Little Water

How to make chilly paneer:

• Cut the paner into cubes.
• 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 caoted with mixture till golden in color.
• Heat 2 tbsp 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.

Honey-soy ribs

Honey-soy ribs

Ingredients

• Nutrition
• Specials

• 200g McCormick's marinade in a bag honey & soy
• 800g Coles pork spare ribs
• 2 tablespoons olive oil
• 1/2 cup frozen Coles brand Australian chopped onions
• 1 tablespoon grated fresh ginger
• 600g Birdseye steam fresh cauliflower, green bean & carrot mix
• 2 x 250g pkts Coles brand jasmine rice microwave
• 1/2 cup basil leaves

• Method

1. Step 1
   Marinate ribs in the bag in the fridge following packet directions for at least 20 mins. Preheat oven to 200°C or 180°C fan. Line a roasting pan with baking paper.
2. Step 2
   Drain ribs from marinade. Add to pan. Roast, turning once, for 45-50 mins or until tender.
3. Step 3
   Meanwhile, heat oil in a large frying pan over high heat. Stir-fry the onions for 1-2 mins or until softened. Add ginger and stir-fry for 1 min. Add the vegetables and stir-fry for 3-4 mins or until heated through. Add rice and basil. Toss to combine.
4. Step 4
   Serve ribs with rice.

Meatlovers' platter

Meatlovers' platter

2.5kg American-style pork ribs

375g bottle smokey barbecue marinade

2 garlic cloves, crushed

2 long red chillies, finely chopped

1.5kg chicken wings, tips removed, halved

2 tablespoons plain flour

1/4 cup olive oil

1/4 cup cajun seasoning

1.25kg kipfler potatoes, scrubbed, halved

2 teaspoons finely grated lemon rind

Coleslaw, to serve

• Method
• Notes

1. Step 1
   Place ribs in a large dish. Add marinade, garlic and chilli. Toss to coat. Cover and refrigerate for 1 hour.
2. Step 2
   Preheat a covered barbecue on medium-high heat. Remove ribs from dish, reserving marinade. Divide ribs between 2 disposable aluminium baking dishes. Cook, covered, using indirect heat, basting occasionally with reserved marinade, for 45 minutes.
3. Step 3
   Meanwhile, place chicken, flour, half the oil and half the seasoning in a bowl. Toss to coat. Place potato in a separate bowl. Add lemon rind and remaining oil and seasoning. Toss to coat.
4. Step 4
   Remove ribs from dishes. Place on barbecue plate. Place chicken and potato on chargrill. Cook ribs, chicken and potato, turning occasionally, for 25 to 30 minutes or until chicken is cooked through and potato tender. Remove ribs after 20 minutes and cover to keep warm. Serve chicken, ribs and potato with coleslaw.

Braised Pork and Cabbage

Braised Pork and Cabbage

Coleslaw mix, found in the produce section, is a great time-saver. If your supermarket doesn't carry it, use 4 cups shredded cabbage and 2 cups shredded carrots.

• prep: 20 mins
  total time: 1 hour
• servings: 4

Ingredients

• 2 tablespoons olive oil
• 4 well-trimmed bone-in rib pork chops, 8 ounces each
• Coarse salt and freshly ground pepper
• 1 large onion, finely chopped
• 1 package (1 pound) coleslaw mix
• 1 clove garlic, minced
• 3/4 cup cider vinegar
• 1 teaspoon caraway seeds, optional
• 3/4 pound small red potatoes, sliced 1/4 inch thick

Cook's Note

Caraway seeds, which are common in rye bread, have a nutty, licorice-like flavor that pairs well with cabbage.

Directions

1. Step 1

   In a Dutch oven (5-quart pot with a tight-fitting lid), heat 1 tablespoon oil over medium-high. Generously sprinkle pork with salt and pepper. Cook until golden brown, about 3 minutes per side. Remove pork.

2. Step 2

   Reduce heat to medium-low. Add remaining tablespoon oil, onion, coleslaw mix, and garlic; season with salt and pepper. Cook, stirring frequently, until cabbage has wilted, about 10 minutes.

3. Step 3

   Raise heat to high. Add vinegar, caraway seeds, and 1 1/4 cups water; bring to a boil. Add potatoes, and reduce heat to a simmer. Cover, and cook until cabbage and potatoes are almost tender, about 20 minutes.

4. Step 4

   Return pork to pot; cover, and continue cooking until pork is just cooked through and potatoes are tender, 10 to 15 minutes more.