Yogurt Mint Drink: Also Known as Lassi

Ingredients:

Mix together:
1 quart milk
1 quart plain yogurt
to cup sugar, or a combination of sugar and honey
4 teaspoons vanilla

Method:

Immerse into lassi: 6 to 8 fresh mint stalks (bruise leaves and tie ends of stalks together) or 2 to 3 tablespoons dried mint in a teaball or cheesecloth. 
Let stand in refrigerator at least 5 hours to allow the mint to flavor the lassi. 
Remove mint before serving.
Makes 2 quarts.

Tomato Chutney: How To Prepare

Ingredients:

1/4 cup vegetable oil
1/2 teaspoon cumin seeds
6 to 8 cloves garlic, coarsely chopped
4 to 6 green chiles, halved and seeded
1 lb. ripe tomatoes, coarsely chopped
1 teaspoon paprika
Cayenne pepper, to taste
Salt, to taste

Method:

Heat the oil in a skillet over high heat. 
Add the cumin seeds and fry for 10 seconds. 
Add the garlic and halved chiles and cook for 1 minute. 
Add the remaining ingredients and stir to combine.
Reduce the heat and simmer uncovered for 1 hour, stirring occasionally, until the tomatoes are reduced to a thick paste and the oil has separated. 
Cool and serve at room temperature. 
Will keep covered and refrigerated for 1 week, and frozen for several months.
Makes about 1 cup.

Tandoori Chicken: How To Prepare

Ingredients:

10 chicken drumsticks
2 tablespoons plain yogurt
2 tablespoons tomato paste
2 tablespoons fresh ginger, shredded
6 cloves garlic, ground
2 tablespoons lemon juice
2 tablespoons vinegar
Salt, to taste
Red pepper, to taste
Garam masala, to taste
2 tablespoons vegetable oil

Method:

Skin drumsticks and make cuts on the drumstick meat. 
Mix yogurt, tomato paste, ginger, garlic, lemon juice, vinegar, salt, pepper and garam masala. 
Marinate chicken in this paste for six hours.
Preheat oven to 350oF and bake for 45 minutes.

Silken Chicken: Also Known as Murgh Makhan

Ingredients:

1 stick butter
1 (3 lb.) chicken, skin removed and cut into 10 pieces
4 garlic cloves, halves
1 medium fresh hot green chile, seeded
1 (2.inch) piece ginger, peeled and coarsely chopped
2 cups finely chopped onions
8 cardamom pods, cracked
9 whole cloves
2 teaspoons cumin seeds
1 teaspoon chile powder (unspiced ground red chiles)
1 (1 1/2.inch) piece cinnamon stick
1 (16 oz.) can whole tomatoes, chopped, with juice
1/2 teaspoon salt
1/4 cup fresh coriander

Method:

Combine garlic, chile and ginger in a blender and process for 15 seconds. 
Add onions and process for 15 seconds.
Add cardamom pods and cloves and process for 15 seconds. 
Set aside.
Heat 3 tablespoons of the butter in a large skillet until the foam subsides. 
Over medium heat brown half the chicken pieces on all sides. 
Transfer to a plate. 
Repeat with 3 more tablespoons butter and remaining chicken.
Add remaining butter and garlic/onion/spice mixture to pan and cook, stirring constantly, for 10 minutes or until liquid has evaporated. 
Add cumin seeds chile powder and cinnamon stick and cook for 2 minutes, stirring constantly. 
Add tomatoes, with their juice and salt.
Cook, stirring often, for 10 minutes. 
Add chicken and its juices. Reduce heat to low. 
Cook covered for 30 minutes, until chicken is tender and sauce is thickened. 
Garnish with fresh coriander to serve.

Shrimp Curry: Also Known as Jhinka Masala

Ingredients:

1 lb. shrimps, peeled and deveined
1 onion, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1 tomato, pureed
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 tsp. salt or to taste
1 tsp. lemon juice
Cilantro/coriander leaves
1 tbsp. oil

Methods:

Heat oil in a non.stick frying pan and fry the onion, tomato, ginger and garlic, together with cumin and coriander powders and cilantro/coriander leaves for five minutes on medium low heat. 
Add shrimp, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for twenty five minutes. 
Keep the pan covered with a lid. 
Stir well to let the shrimps blend with the spices. 
Season with lemon juice, garnish with cilantro/coriander before serving.

Saffron Pilaf: Also Known as Zaffrani Pullao

Ingredients:

2 cups long.grain rice, preferably Basmati
3 to 4 fresh ripe peaches, or 1 (16 oz.)
can peaches in syrup, drained
6 tablespoons ghee or vegetable oil
1/4 cup slivered blanched almonds
1/4 cup unsalted pistachios
1 medium onion, finely chopped
1 (3.inch long) cinnamon stick
1 cup milk
1/4 cup seedless raisins
1/2 teaspoon ground cardamom
1/2 teaspoon powdered saffron
Salt, to taste 

Method:

Soak the rice in 3 cups cold water for 30 minutes. 
Drain the rice, reserving the water, and set aside. 
Cut the peaches lengthwise into 1/2.inch slices. 
Heat the ghee or oil in a large saucepan over moderate heat and saute the peach slices until golden on both sides, 3 to 4 minutes.
Remove with a slotted spoon and drain on paper towels.
In the same ghee, saute the almonds until golden brown, about 2 minutes. Remove and drain. 
Repeat with the pistachios. 
Set the almonds and pistachios aside. 
Add the onion to the ghee remaining in the pan and saute until tender, about 3 minutes. 
Add the cinnamon stick and fry for 1 minute. 
Add the rice and stir constantly for 2 minutes, until the rice begins to brown and is thoroughly coated with the ghee. 
Add the reserved water, milk, raisins, cardamom, saffron and salt.
Bring to a boil, stirring occasionally to prevent the rice from sticking to the bottom of the pan. 
Reduce the heat to low and simmer covered for 10 minutes. 
Remove from the heat and allow to sit covered for 15 minutes. 
Fluff the rice with a fork, remove and discard the cinnamon stick, and transfer to a serving platter.
Surround the rice with the reserved peach slices and sprinkle with the almonds and pistachios.

Rice Pudding: Also Known as Payash

Ingredients:

1/2 gallon full fat milk
2 cups cooked rice
1 cup raisins
1/2 cup sugar


Method:

Boil milk in a heavy bottomed saucepan until it reduces to half. 
The key to this dessert is vigilant, constant stirring to ensure that the contents do not stick to the bottom of the vessel. 
Add cooked rice, raisins and sugar and mix well till it attains a thick sticky consistency

Prawn Patia: Non-Veg Recepie

Ingredients:

1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon crushed dried red chillies
4 tablespoons groundnut oil
1 capsicum, chopped small
2 large onions, sliced
1/2 â €• ginger, finely chopped
3 cloves garlic, finely chopped
4 fresh chillies, finely chopped
1 lb. prawns, peeled
1/2 teaspoon turmeric
1.14 oz. can of plum tomatoes,
drained and roughly chopped
water

Method:

Heat the salt, cumin and dried chillies in a heavy frying pan over a high heat for 1 minute. 
Keep the spices moving. 
Add the oil. 
Lower the heat and add the onion and capsicum. 
Cook for a few minutes until the onions are soft.
Add the ginger, garlic and chillies. 
Stir for another minute. 
Add prawns, turmeric and tomatoes. 
If the mixture is too thick add a little water. 
Simmer until prawns are cooked through.

Poha: Recepie

Ingredients:

2 cups flattened rice (poha)
available at any Indian grocery store.
2 cups water
1 potato, chopped small
2 tablespoons ghee
1 onion, chopped fine
1/4 cup groundnuts (raw peanuts)
1/2 teaspoon turmeric (just enough to color the rice)
1/2 teaspoon mustard seeds
Lemon juice, to taste
Salt and pepper

Method:

Soak the flattened rice (poha) in water and set aside.
In a large round.bottomed frying pan, heat the ghee till very hot. 
Add mustard seeds, onion, potato and groundnuts. 
When the mustard seeds are tender, cover with water and cook till potato and groundnuts are tender.
Drain off any excess water from the soaked rice. 
Add the turmeric to the ricetill it â €™s a nice golden yellow.
Add the rice to the frying pan and mix with the potato.onion mixture until hot. 
Add salt, pepper and lemon juice to your taste.

Peas Pulao: How to Prepare

Ingredients:


1 1/4 cup uncooked rice
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. each cumin and mustard seeds
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil
For the peas:
1 lb. shelled green peas
1 tsp. ginger paste
1 tsp. garlic paste
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin seeds
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil

Method:

Heat oil in a heavy bottomed saucepan and fry the cumin and mustard seeds for one minute. 
Add rice, turmeric and chilli powders and salt together with two and a half cups of lukewarm water, cover with the lid and cook on medium low heat for half an hour.
While the rice is cooking, heat oil in a non.stick frying pan (or skillet) and fry the cumin seeds, together with
ginger and garlic, for five minutes. 
Add green peas, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat  for fifteen minutes. 
Garnish with cilantro/coriander  leaves. 
When the rice is done, mix the peas and garnish with cilantro/coriander leaves.

Paneer Cheese: How To Prepare

Ingredients:


12 cups whole milk
2 teaspoon salt
1/4 teaspoon cumin seed, crushed
1/3 cup lemon juice

Method:

In a 5.quart Dutch oven bring milk, salt and cumin seed just to boiling; reduce heat. 
Simmer, uncovered, for 5 minutes. 
Remove from heat. 
Stir in lemon juice. 
Let stand 15 minutes.
Line a large strainer or colander with several layers of pure cotton cheesecloth. 
Strain mixture; discard liquid. 
Gently squeeze the cheesecloth to remove as much liquid from the curds as possible. 
Wrap cloth around curds. 
Place wrapped curds in a large strainer or colander and put a weighted bowl on top to help press out any additional liquid. 
Let stand, covered, in the refrigerator for at least 15 hours.
Remove curds. 
Discard liquid. 
Form curds into a flat rectangle or press into a large bowl to shape.
Refrigerate, covered with plastic wrap, until well chilled. 
Store in refrigerator, tightly wrapped, for up to 3 weeks. 
Yields about 1 pound.

Onion Tomato Cucumber Raita

Ingredients:

2 cups yogurt/curds
Cilantro/coriander leaves
1 small onion, chopped fine
1 small cucumber, grated
1 small tomato, chopped fine
1 tsp. oil
1 tsp. mustard seeds
Salt and pepper to taste

Method:

Mix the yogurt/curds, onions and tomatoes, cilantro/ coriander leaves, cucumber, salt and pepper. 
Fry the mustard seeds in oil and add to the mixture. 
Serve.

Okra Curry: Also Known as Bhindi Masala

Ingredients:

1 lb. okra, sliced lengthwise or chopped into small pieces.
2 onions, pureed
2 tsp. ginger paste
2 tsp. garlic paste
1 tsp. turmeric
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 potato, cubed
1 tsp. salt or to taste
1 large tomato, pureed
2 tbsp. oil

Method:

Heat oil in a non.stick frying pan (or skillet) and fry the onions, ginger and garlic, together with cumin and
coriander powders and tomato for five minutes on medium low heat. 
Add potato, okra, turmeric and chilli powders and salt and cook on medium low heat for half an hour.

Naan: How to Prepare

Ingredients:

4 cups all.purpose flour
1 Tablespoon sugar
1 Tablespoon double.acting baking powder
1/4 teaspoon baking soda
1/2 tsp salt
2 eggs
1 cup milk
4 to 6 teaspoons ghee or melted butter

Method:

Combine the dry ingredients in a large mixing bowl and stir until the ingredients are thoroughly mixed. 
Make a well in the center of the mixture and add the eggs, stirring them into the mixture. 
Add the milk in a thin stream (or a little at a time if you only have two hands), and stir until all the ingredients are well combined.
Gather the dough into a ball and knead for about 10 minutes, adding a little flour as needed to prevent
sticking, until the dough is smooth and can be gathered into a soft, somewhat sticky ball. Moisten your hands
with a teaspoon of ghee, rub it over the ball of dough,and place it in a bowl. 
Drape a kitchen towel over the bowl and allow to sit at room temperature for about 3 hours.
Place two ungreased baking sheets in the oven and preheat the oven and the sheets to 450F. 
Divide the dough into 6 equal pieces and flatten each into a tear drop, or leaf shape about 6 inches long and 31/2 inches across at its widest point. 
Use your fingers to do this, and moisten them with ghee as needed to prevent the dough from sticking. 
The ghee also assures the proper texture of the bread, so moisten your fingers with it even if the dough is not sticky.
Arrange the bread â €œleaves― side by side on the preheated baking sheets and bake them for about 6 minutes, or until they are firm to the touch. 
Slide them under the broiler for a minute or so to brown the tops lightly. 
Serve warm or at room temperature.

Masoor Dal and Onion

Ingredients:

2/3 cup masoor dhal
1 tbsp. oil
1 large onion, sliced
1 tsp. turmeric powder
2 tsp. salt or to taste


Method:

Pre.cook the lentils using three cups of water. 
Heat oil in a saucepan and fry the onions for five minutes, stirring constantly. 
Add the lentils and another three cups of water and turmeric powder, heat till the mixture starts boiling, season with salt and turn off the heat.

Masala Parathas: Try it

Ingredients:

1 cup wheat flour
1/2 cup rice or all.purpose flour
1 onion
1 carrot
3 to 4 cabbage leaves
Cayenne Pepper to taste
1 jalapeno or serrano pepper
1 potato
4 green chiles
1/2 teaspoon grated fresh ginger
5 tablespoons vegetable oil
1/4 teaspoon turmeric powder
Salt to taste

Method:

Finely chop all the vegetables either in a chopper or by hand in a large plate. 
You may even grate them if a chopper is not available.
Add the flours, 2 tablespoons oil, salt, cayenne, turmeric and knead to a very stiff dough. 
Do not keep the dough for long after kneading, or it will become gooey and soft. 
This would make it difficult to roll the parathas.
Divide into 3 parts. 
Roll into 5.inch rounds. 
Shallow fry on a hot griddle (tawa) on both sides until golden brown using the remaining oil. 
Eat hot or carry away for later, with sauce, tamarind or onion chutney.

Mango Chutney: How to Prepare

Ingredients:

1/4 cup refined oil
1 teaspoon mustard seeds
1/2 teaspoon turmeric powder
1 1/2 kg. raw mango
1/2 teaspoon salt
1 cup water,
5 cups sugar

Method:

Skin the mangoes. Remove the seeds and cut the mangoes into small pieces. 
Keep them aside. 
Heat the oil in a pan. 
Sprinkle the mustard seeds into the oil.
Just as the seeds start to crack, add the turmeric powder, salt and mango pieces into the pan.
Stir them thoroughly and add the water. 
Allow the whole thing to come to a boil. 
Add sugar to it and continue boiling. 
The chutney will be thickening. 
In the process continuous stirring is a must. 
When the chutney becomes thick remove the pan from burner.
Let it cool to normal temperature. 
Refrigerate and serve cold.

Rogani Gosht: Recepie

Ingredients:

1 cup plain yogurt
1 cup heavy cream
2 medium onions, coarsely chopped
1/4 cup blanched almonds
2 tablespoons chopped fresh ginger
2 tablespoons ground coriander
1 tablespoon ground cardamom
Salt and freshly ground pepper to taste
2 lb. boneless lean lamb, cut into 2.inch pieces
1 to 2 lb. potatoes, peeled and quartered

Method:

Combine all ingredients except the lamb and potatoes in an electric blender or food processor and process until
smooth. 
Put the yogurt mixture and the lamb into a large, heavy pot (preferably nonstick) and bring to a boil over
moderate heat. Reduce the heat and simmer tightly covered for 2 hours.
Check the stew and stir frequently, adding milk or water as needed if the sauce becomes too thick. 
Add the potatoes and continue cooking until tender, 30 to 45 minutes.

Kalakand: How to Prepare

Ingredients:

2 cups full fat milk
1 cup cottage cheese
1/2 cup sugar

Method:

Boil milk in a heavy bottomed saucepan until it reduces to half. 
Add cottage cheese and sugar and mix well till it attains a semi.solid consistency. 
Preheat the oven. 
Transfer the mixture to a square shaped oven proof dish and bake at 425F for 10 minutes. 
Let stand in the oven for half and hour. 
Cut into squares and serve.

Gulab Jamun: How to Prepare

Ingredient:

1 cup instant nonfat dry milk
1/4 cup all.purpose flour
2 pinches baking soda
3 tablespoons melted ghee
3 to 4 tablespoons milk
1 cup light brown sugar
3 cup water
7 cardamom pods
2 cup oil
1 teaspoon vanilla essence

Method:

In a large bowl, mix dry milk powder, flour, baking soda and ghee; using both hands, rub the mixture. 
Add the milk to the ingredients. 
Knead for another 5 minutes.
Roll dough into small balls.
To prepare syrup, boil the brown sugar and 3 cups water in a pot for half an hour over low medium temperature.
Add 2 cups oil to a small pot and fry the small balls until they are brown. 
After all balls are fried, reheat the sugar water. 
Add cardamom seed. 
As soon as it begins to boil, add the balls and simmer for 15 minutes.
When the balls absorb the syrup, turn off the heat.
Remove the balls with slotted spoon. Stir the essence into the syrup and pour the mixture over the balls.
Serve hot or cold.

Green Beans: Also Known as Gujerati

Ingredients:

1 lb. fresh green beans
4 tablespoons vegetable oil
1 tablespoon black mustard seed
4 cloves garlic, peeled and finely chopped
1 hot red dried chile, crushed
1 teaspoon salt
1/2 teaspoon granulated sugar
Black pepper to taste

Method:

Trim the beans and cut into 1.inch lengths. 
Blanch by dropping them into a pot of boiling water and boiling rapidly for 3 to 4 minutes. 
Drain in a collander, rinse under cold running water and set aside. 
Heat the oil in a large frying pan over medium heat. 
When hot, add mustard seeds. 
As soon as they begin to pop, add garlic and stir until  lightly brown.
Add crushed red chile and stir for a few seconds.
Add green beans, salt and sugar. Stir to mix. 
Turn heat to medium/low. 
Stir and cook the beans for 7 to8 minutes until they have absorbed the spiced
flavors. 
Add black pepper, mix and serve.

Green Moong Dal: Recepie

Ingredients:

2/3 cup green moong dhal
1 onion, chopped
1 tsp. minced ginger
4 large garlic cloves minced fine
2 large tomatoes, sliced
1 tsp. cumin powder
1 tsp. coriander powder
1 tsp. garam masala powder (optional)
1 tsp. turmeric powder
2 tsp. salt or to taste

Method:

Pre.cook the lentils using three cups of water. 
Heat oil in a saucepan and fry the cumin seeds for a minute. 
Add the chopped onions, minced ginger, minced garlic, cumin, coriander and garam masala powders, as well as sliced tomatoes and cook, stirring constantly, for ten minutes on medium low heat.
Stir in lentils with another three cups of water and turmeric powder, heat till the mixture starts boiling, season with salt and remove from heat.

Ghee: How to Prepare

Ingredients:

1 cup butter

Method:

Melt the butter in a small heavy.bottomed saucepan on low heat. 
Increase the heat to simmer and let it brown, about 10 minutes or so, or until the milk solids on the bottom of the pan will start to brown. 
Do not let them burn.
Remove from the heat and cool. 
Skim the foam from the surface and carefully drain the ghee into a glass jar, leaving the solids behind. 
Use in recipes and store rest in refrigerator for later use.

Fried Bread Puffs: Also Known as Puri

Ingredients:

1 cup whole wheat flour
1/2 cup all.purpose flour
1/4 teaspoon salt
2 tablespoons vegetable oil

Method:

Combine flours, salt and oil in a bowl and make a stiff dough by adding water. 
Knead dough for 10 to 12 minutes. 
Wrap in plastic wrap and set aside for 20 minutes.
Break off small pieces of dough about the size of a cherry tomato. 
Roll out to about 3 inches in diameter. 
Deep fry in vegetable oil over medium heat a few seconds. 
They should puff up. 
Drain on paper toweling and serve hot.

Fish Curry With Mustard: Also Known as Shorse Maach

Ingredients:

1 lb. fish, cut into pieces
2 tbsp. oil
1 tsp. turmeric powder
2 tbsp. mustard powder
1 tsp. salt
8 green chillies

Method:

Make a paste of mustard in an equal amount of water. 
Heat oil in a non.stick frying pan and fry the mustard paste for half a minute, and add 3 cups of
lukewarm water. Bring to a boil and add fish, turmeric and salt and green chillies. 
Cook on medium low heat for 30 minutes.

Ekoori: Have You Tried

Ingredients:

3 tablespoons butter or vegetable oil
1 small onion, finely chopped
1/2 teaspoon peeled and finely grated ginger
1 fresh hot green chile, finely chopped
1 tablespoon finely chopped coriander
1/8 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 small tomato, peeled and chopped
6 large eggs, lightly beaten
Salt and pepper to taste

Method:

Melt butter in a medium size nonstick frying pan over a medium heat. 
Add the onion and saute until soft. 
Add ginger, chile, fresh coriander, turmeric, cumin and tomato. 
Stir and cook for 3 to 4 minutes until tomatoes are soft.
Put in the beaten eggs and season lightly. 
Stir the eggs gently until they form thick curds. 
Cook the scrambled eggs to desired consistency. 
Serve with toast or Indian bread.

Deep Fried Indian Pastries: Also Known as Samosas

Ingredients:

2 tablespoons butter or margarine
1 tablespoon shortening
2 cups all.purpose flour
1/2 teaspoon salt
1 egg yolk
1/2 cup cold water
Cut margarine and shortening into flour and salt
until mixture resembles fine crumbs; stir in egg
yolk. Sprinkle in water, 1 tablespoon at a time,
tossing with
fork until all flour is moistened and pastry almost
cleans side of bowl. Gather pastry into a ball;
knead on lightly floured cloth.covered board until
smooth, about 1 minute.

Filling:

1 lb. ground lamb or beef
1 medium onion, finely chopped
1 clove garlic, finely chopped
1 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon pepper
Vegetable oil
Chutney

Method:

Cook and stir lamb or beef, onion and garlic in 10.inch skillet until meat is light brown; drain. Stir
in salt, coriander, cumin, ginger and pepper. 
Cool.
Divide pastry into fourths. 
Cover with damp towel to prevent drying.
Roll one fourth into 12.inch circle (dough will be springy and may be slightly difficult to roll).
Cut into 4.inch circles; cut circles into halves.
Moisten edges with water. 
Place 1 teaspoon filling on each half circle. 
Fold pastry over filling to form triangle. 
Press edges to seal securely. 
Repeat with remaining pastry.
Heat 1 to 1 1/2 inches of oil to 375oF. 
Fry about 5 pastries at a time until light brown, turning 2 or 3 times, 3 to 4 minutes; drain. Keep warm in a
200oF oven.
Serve warm with chutney.
Makes about 60 pastries.

Cilantro Chutney: Also Known as Chutney Gashneetch

Ingredients:

1 cup snipped fresh cilantro
1/4 cup lemon juice
2 tablespoons snipped fresh mint leaves or 1 1/2 teaspoons dried
mint leaves
1 teaspoon chopped gingerroot
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper
1 green jalapeno pepper, seeded and coarsely chopped
1/2 small onion, cut up

Method:

Place all ingredients in blender container or food processor. 
Cover and blend on high speed, stopping blender to scrape sides occasionally, until smooth,
about 1 minute.

Chicken Curry: Serve Hot

Ingredients:

2 lb. chicken pieces
2 onions, chopped or pureed
2 tsp. ginger paste
2 tsp. garlic paste
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 tomato, pureed
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil

Method:

Heat oil in a saucepan and fry the onions, ginger and garlic, together with cumin and coriander powders and
cilantro/coriander leaves for five minutes on low heat.
Add tomato, chicken, turmeric and chilli powders and  salt together with half a cup of lukewarm water and
cook on medium low heat for half an hour, keeping the  saucepan covered with a lid.

Chicken Tikka: Yummy for Non-Vegetarians

Ingredients:

1 1/2 lbs. chicken breast; boneless and skinlesss
Salt; to taste
1 teaspoon chile powder
1 teaspoon coriander seeds, ground
2 tablespoons lime juice
2 garlic cloves
1 teaspoon grated fresh ginger
2 tablespoons oil
2/3 cup yogurt
lime slices; to garnish

Method:

Rinse chicken, pat dry with paper towels and cut into 3/4.inch cubes. 
Thread onto short skewers. 
Put skewered chicken into a shallow non.metal dish. 
In a small bowl, mix together yogurt, ginger root, garlic, chile  powder, coriander, salt, lime juice and oil. 
Pour over skewered chicken and turn to coat completely in marinade. 
Cover and refrigerate 6 hours or overnight to allow chicken to absorb flavors.
Heat grill. 
Place skewered chicken on grill rack and cook 5 to 7 minutes, turning skewers and basting occasionally
with any remaining marinade. 
Serve hot, garnished with lime slices.

Chickpe Curry: Also Known as Chhole Masale

Ingredients:

1 lb. canned chickpeas
1 large potato, cooked and cubed
1 tbsp. oil
1 large onion, pureed
1 large tomato, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1/2 tsp. each cumin, coriander, turmeric and chilli powders.
1 tsp. salt or to taste
Cilantro/coriander leaves

Method:

Heat oil in a non.stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic pastes, cumin,
coriander, turmeric and chilli powders together for a couple of minutes. 
Add the potatoes and chickpeas and 1/2 cup of lukewarm water and cook until done.
Garnish with cilantro/coriander leaves.

Cheela Tomato: Try It

Ingredients:

1 pound tomatoes, peeled and pureed
1 pound besan or gram flour
4 green chillies, minced
1 small bunch of coriander leaves, minced
1 teaspoon til (sesame seeds)
1 teaspoon turmeric powder
Salt and chilli powder to taste
6 teaspoons sugar

Method:

1. Form a soft batter by mixing together all the above ingredients.
2. Heat a griddle (tawa) to smoking. Then lower the heat and grease it well with ghee.
3. Put 1/4 cup of batter on it and spread it into a thin even round shape. 
    When the undersides turn golden, put a little more ghee around the edges and turn over.
4. Remove from heat when both sides turn golden brown.

Serve piping hot with green chutney.

Cauliflower Soup: Also Known as Gobhi Shorba

Ingredients:

(Gobhi Shorba)
1 quart milk
2 oz. cashews finely chopped
1 tablespoon butter
2 cups water
10 oz. cauliflower floweretes cut into cubes
1 teaspoon sugar
salt to taste
freshly ground pepper to taste

Method:

Heat cauliflower, cashews, water and milk over low flame for 15.20 min. Let it cool. 
Blend the mixture Add salt, sugar and pepper. Boil the mixture. 
Stir the butter near boiling point. 
Serve immediately garnished with coriander leaves.

Carrot Pudding: Also Known as Gazar Ka Kheer

Ingredients:

4 cups milk
2 tablespoons long.grain rice
2 cups firmly packed peeled and grated carrots
1/2 cup granulated sugar
2 tablespoons slivered blanched almonds
1/2 teaspoon ground cardamom
1 teaspoon rose water (optional)
1/4 cup heavy cream
1/4 cup chopped pistachios

Method:

Combine the milk and rice in a large, heavy saucepan and bring to a boil over moderate heat, stirring
frequently. 
Reduce the heat and cook uncovered at a slow boil for 20 minutes, stirring frequently.
Add the carrots and continue cooking uncovered for 15 minutes, stirring frequently. Add the sugar and almonds and cook an additional 10 minutes, stirring frequently, until the mixture begins to stick to the bottom of the pan.
Remove from the heat and allow to cool to room temperature. 
Stir in the cardamom, optional rose water, and cream. 
Chill thoroughly. 
When chilled, the pudding should have a consistency slightly thinner than rice pudding, but it should not be runny. 
Add a little milk if it is too thick. 
Serve garnished with chopped pistachios.

Butter Chicken: Also Known as Chicken Makhani

Ingredients:

3 lbs. chicken drumsticks/ thighs/ sliced breast pieces
1 tbsp. oil
1 tsp. ginger paste
1 tsp. garlic paste
3 tsp. chilli powder (optional)
1 cup yogurt or buttermilk
1 cup sour cream
1/2 tomato puree
4 oz. butter
6 cardamoms
6 cloves
2 sticks cinnamon
3 tsp. salt or to taste


Method:

Heat the oil in a large saucepan. 
Fry the ginger, garlic, cardamoms, cinnamon and cloves on medium low heat for a minute, and add the chicken with the yogurt or buttermilk, tomato puree, sour cream, chilli powder and salt. 
Cook on medium low heat, stirring occasionally, for half an hour, keeping the saucepan covered with a lid. Add butter before serving.

Bhindi Dopeaja: Loved By Everyone

Ingredients:

1 lb. okra
2 medium onions, chopped
1/4 teaspoon garlic paste or powder
1/4 teaspoon coriander paste or powder
1/8 teaspoon cumin
3 large tomatoes
2 tablespoon oil
1/2 cup chopped cilantro


Method:

Cut the tip and the very bottom from the okra just to clean it, but do not slice. 
Heat oil in a pan over medium heat. 
Add onion and cook for 3 minutes. 
Add all ingredients except okra, tomato and cilantro. 
Cook for 3 minutes. Add okra, then cook for 6 to 8 minutes. 
Garnish with tomato and cilantro. 
Serve with rice, naan or pita bread.

Bhel Puri: The Real Recepie

Ingredients:

2 cups puffed rice
1 cup cooked chickpeas
2 medium potatoes, cooked, peeled and cubed
1 small onion, finely chopped
2 oz. crushed potato chips
2 oz. salted peanuts
1 tbsp. tomato sauce
1/2 tsp. salt or to taste


Method:

Mix the puffed rice, chickpeas, potatoes, onions and peanuts. 
Add tomato sauce, mix well and then sprinkle salt and the sev/potato chips. 
The mixture must be made immediately before serving, or the puffed rice will turn soggy.

Bhakari: Recepie

Ingredients:

2 cups whole.wheat flour
1 teaspoon salt
2 tablespoons vegetable oil
1/4 cup milk
1/2 cup water



Method:

Combine the flour, salt, oil, milk, and half the water in a bowl. 
Mix using a wooden spoon or fingers. 
Add more water, 1 tablespoon (15 ml) at a time until the dough forms a ball. 
Knead the dough with lightly oiled hands for 10 minutes. 
The dough should be fairly firm. 
Allow the dough to rest, covered with a dish cloth, for 15 minutes.
Divide the dough into 4 to 6 pieces. Roll each piece into a round 1/4 inch thick. 
Heat a flat griddle or large skillet over moderate heat. 
Cook the dough, one piece at a time, pressing it down occasionally with a spatula, until cooked and lightly browned on the bottom. 
Turn the dough and repeat. 
The dough may balloon slightly during cooking. 
Repeat with remaining pieces of dough.
Makes 4 to 6 pieces.

Baigan Bharta: Famous Recepie

Baingan Bharta is mashed eggplant cooked with spiced tomato very flavorful dish. Traditionally bharta is made with charcoal roasted eggplant but I have adopted it to the modern kitchen. This is a very popular dish in Punjab usually served with roti.

Ingredients :

1 Eggplant, freshly baked or broiled
2 green chilies, finely chopped
3 green onions (spring onions with greens)
1 tsp ground coriander
1 tsp ground cumin
½ tsp haldi
1 tsp garam masala
1" piece ginger, minced
2 large cloves garlic, minced
1 cup plain yogurt
2 tbsp ghee
2 tbsp cilantro leaves, finely chopped
salt to taste

Preparation of baigan ka bharta :

• Brush baigan (eggplant) with oil and roast it on a gas burner over medium heat.
• Frequently turn the eggplant upside down, until fully roasted.
• Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin.
• Mash the flesh.
• Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat until light golden brown.
• Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender.
• Add green peas and mashed baigan (eggplant). Stir well. Fry the baigan bhartha for 5-7 minutes over medium heat.
• Garnish the baigan bharta with green coriander leaves and serve hot.

Besan Curry : Shortcut Recepie

Yet times when i don't feel like going out to buy vegetables i resort making something jatpat as well as yummy.This curry goes very well with hot rotis and i learnt this from my m-law.

Ingredients

1/4 cup chickpea flour
1 large tomato
1/4 cup green peas
1 large potato
1 large onion
1/4 lb ginger
1/2 teaspoon garlic powder
1/4 teaspoon mustard powder
1/4 teaspoon cumin
1/4 teaspoon coriander
1 teaspoon turmeric
1/2 teaspoon salt
1/2 cup vegetable oil

Directions: How to Cook Besan Curry

Mix chickpea flour with a little bit of water at a time, until you have a thick batter. Add salt and garlic powder.

Put a skillet over a low heat and heat oil. Drop 1/2 teaspoon of batter at a time into the oil. When it turns golden brown, it it done and with a srainer pick up the besan and put it on a dry pan.

Cut potatoes in small pieces and put them in a bowl. Chop onion up and saute with 1 tablespoon of leftover oil. Add coriander, cumin, turmeric, and mustard powders.

Add potatoes and mix thoroughly. Add 1/4 cup of water.

Cut ginger into very small pieces and add to the curry.

While the curry is cooking, cut the tomato and add to the pan. Put cover on.

When potato feels soft, add fried besan to the curry. Add salt.

The time you drop the potato in the pan to the time you drop the fried besan into the pan should not be more then 15 minutes. As always, in Indian cooking it is the preparation that takes time, not the cooking itself.

Serve warm as a side dish.

Dal Tadka : Famous Indian Recepie

Dal tadka (Lentils) is a famous dish very well liked in India. This dal tadka recipe is your perfect companion for hot tandoori roties. Dal tadka is one of the first few delicacies that will cross your mind when you are sitting in an authentic Indian restaurant. But you can easily replicate it in the privacy of your home with this easy dal tadka recipe. It is basically a toor dal recipe that is spicy and rich in all flamboyance of Indian cuisine.
 
 Lentils are by far one of  the most important source of protein in addition to being a great source of iron as well.  Lentils are available in different colours – yellow, red, brown and green.  The red lentils used in this recipe is easy and quick to prepare and has a great taste and flavour.  It turns yellow when cooked.  Lentil dishes can be eaten as accompaniments to main dishes and eaten with rice! 

Ingredients to make 6 serves
2 Cups Red Lentils (Dal)
4 Cups hot water
1 pinch Turmeric
1 Tsp Red Chilli Powder
2 Tsp Salt

Seasoning Ingredients
6 Tbs Oil
1 Large Onion ( Finely Chopped)
2 Pods Garlic (Optional )- Finely chopped)
2 Small Green Chillies
1 Tsp Cumin Seeds

Garnishing Ingredients
1 Small Tomato (chopped in cubes)
1 Inch piece Fresh Ginger (finely chopped)
1 small bunch Chopped Fresh Coriander Leaves

Preparation
Wash and cook the lentils (Dal)  in hot water in an open based pan for about 6 minutes till it is soft and is cooked. Add the pinch of turmeric , red chilli powder and salt to the cooked lentils.

Seasoning
Heat the oil in a pan and add the chopped onions,, garlic , green chillies and fry for about 3 minutes.
Pour the seasoning mix on to the lentils.

Garnishing
Garnish the dish with the chopped tomato and the finely chopped ginger.

The Dal is now ready to be served hot with Bread (rotis) or Rice

Alu Began Recepie

Ingredients for the recepie:

1 lb. potatoes (alu)
1 lb. eggplant (began)
2 medium onions, chopped
1/4 tablespoon ginger paste or powder
1/4 teaspoon garlic paste or powder
2 medium tomatoes
1/4 teaspoon cumin powder
1/4 teaspoon turmeric powder
1/4 teaspoon coriander powder
Salt to taste
3 tablespoon oil
1/2 cup chopped cilantro


Methods:

Cut potatoes, eggplant and tomatoes in small cubes.
Heat the oil in a pan.
Fry the onion for 1 minute.
Add garlic, ginger, cumin, turmeric and coriander; mix
together for 2 minutes.
Add potato and eggplant, and cook for 13 to 15 minutes.
Add tomato, and cook for 3 minutes.
Sprinkle with cilantro.

Serve hot with nan, pita bread or rice.