Thursday, September 24, 2009

Butter Cookies (Buter Cukies)

6 cups All purpose flour (maida)
3 teaspoons baking powder
1 teaspoon salt
2 cup white sugar
2 cup butter or margarine
2 egg
6 tablespoons cream
2 teaspoon vanilla extract

  • Sift flour, baking powder, salt and sugar together. Mix well.
  • Add the butter.
  • Add egg, cream and vanilla extract thoroughly.
  • Wrap this dough into a foil and refrigerate for atleast 24 hrs.
  • Reheat the oven for 400 degrees.
  • Now roll the dough into a crust which is 1/4 to 1/8 thick.
  • Now with the help of a cookie cutter, cut the cookies.
  • Lastly place them on a greased tray and bake them at 400 degrees for 5 - 8 minutes.

Microwave Paneer Matar (Mikrowave Paner Mattar)


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

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

Microwave Bhindi (Mikrowave Bhindii)

 300 grams bhindi - ladies fingers finely sliced
1 tablespoon oil
1/2 teaspoon coriander powder
1/2 teaspoon garam masala
1/2 teaspoon dried mango powder
1/2 teaspoon red chillies
2 to 3 fresh green chillies
Salt to taste

  • In a non - stick frying pan heat the oil and put in all the masalas, (except the salt and mango powder).
  • Stir fry for one minute and then add the bhindi.
  • Mix well and then microwave for 5 minutes uncovered.
  • Let it stand for 2 to 3 minutes and then serve.

Masala Noodles (Massala Nudles)

1 packet Noodles
2 Onion (Pyaj)
3 - 4 chopped Tomato (Tamatar)
4 tsp chopped Coriander Leaves (Dhania Patta)
1 " chopped Ginger (Adrak)
3 - 4 flakes chopped Garlic (Lasun)
4 5 chopped Green chilli (Hari mirch)
1/2 tsp Red chili pepper (Lal Mirchi)
1/2 tsp Garam Masala Powder
1 tblsp Oil

  • Boil the noodles as directed on the pack.
  • Drain them in a strainer and wash with cold water. Keep aside.
  • Heat oil in a nonstick pan and fry garlic, ginger, green chillies and onions until they are golden.
  • Add tomatoes along with salt and masala.
  • Cook till tomatoes are tender.
  • Add the noodles and stir well.
  • Cook for a while and remove the fire and serve immediately.

Basan Ka Cheela (Besan Ka chela)

2 cups Besan
1 large finely chopped Onion
1 finely chopped Green Chilli
1 bunch leaves finely chopped Coriander
1 tsp Ajwain
1 tsp Black Pepper Powder
1/2 tsp Red Chilli Powder
1 tsp Chat Masala
1 tsp Coriander Powder
1- 1 1/2 cup water to make batter
Oil for cooking
Salt to taste

  • Put all the ingredients except water in a big bowl.
  • Now start adding small quantities of water to make a smooth batter, so that there should be no lumps in it.
  • Add water till it comes to a dropping consistency or just like dosa batter. now keep it aside.
  • Now heat a non-stick- tawa or heavy bottom frying pan, then turn the heat on medium. put little oil on tawa [1tsp.] & spread 1 serving spoonful of batter evenly on it.
  • Cover it with lid just for a minute so that it should cook inside also. then remove lid, put some more oil on the top & turn it upside down.
  • Let it be brown & crispy from both sides.
  • Repeat the same with rest of the batter.
  • Serve hot with green chutney or sause. it can be taken with toast also.

Macroni in Hurry (Makroni In Hury)

100 gms Macroni
1 chopped Onion (Pyaj)
1 each yellow, red, green Capsicum (Shimla Mirch)
2 tblsp Ketuchup 1/2 tsp Red Chilly
Little White Pepper
1 tblsp Butter
Cheese for garnish

Method:      Chop the vegetables.
  • Heat oil and add onions and capsicums.
  • When they tender add sauce, chilly powder, white pepper and salt.
  • Mix well and then add macroni.
  • When fully mixed garnish with grated cheese.

Tandoori Fish(Tandure Fissh)

2 lbs of any white fish fillets (cut into 2-3-inch pieces)
1 tbsp chopped fresh ginger
4 cloves garlic
1/3 cup vinegar
Salt To Taste
1 tbsp ground coriander seeds
1 tbsp ground cumin seeds
1 tsp ground cayenne pepper
1/2 cup vegetable oil
Method :

  • Blend together ginger, garlic, vinegar, salt, coriander, cumin, cayenne and oil in the blender to form a fine paste.
  • Marinate the fish pieces into the paste for about 4 hours in the refrigerator.
  • Pre-heat the oven on maximum heat at broil.
  • Cover the oven tray with foil to avoid mess.
  • Place the marinated fish pieces on the tray and broil for about 8-10 minutes.
  • Turn over and broil for about 8 minutes again.
  • Keep a constant check. Broiling time may vary depending on the thickness of fish pieces.
  • Serve the tandoori fish hot with your favorite chutney.

Fish Moilee (Fissh Moile)

1 fish Rawas, Surmai or Halwaa
1 onion cut in strips
1 inch ginger griunded to paste
10-12 green chillies chopped
few curry leaves
1 tomato cut in strips
1/2 coconut grated
1/2 tsp cornflour
1/2 tsp lime juice

  • Marinate fish in salt for 15-30 minutes and semi-fry carefully.
  • Saute the onion, ginger, chillies, curry leaves, tomato in oil till light brown.
  • Soak the grated coconut in warm water and then remove and keep aside first milk.
  • Take rest of the milk, pour into fried masala and put in fish pieces.
  • Cook for 10 minutes. When cooked add cornflour dissolved in water and boil.
  • Then add first milk. Add juice of half a lime or to taste.

Fried Fish (Frid Fissh)

900 gms./ 2lb Fish
1cup gram flour (besan)
1 green chili (chopped)
Salt To Taste
1/2 tsp turmeric powder
3 tbsp fresh bread crumbs
1/2 tsp red chili powder
1/2 black pepper powder
2 cups water
3 tbsp chopped coriander leaves
For Garnishing :
1 lemon (sliced)
2 tomatoes (sliced)

  • Wash the fish thoroughly and cut into pieces. Rub the turmeric over the fish pieces with about 1tsp salt and set aside for 15-20 minutes.
  • Rinse the fish under running water.
  • Mix gram flour, bread crumbs, salt, chili & pepper powder, green chili, coriander and water and form a smooth batter.
  • Heat the oil in a kadhai or wok .
  • Coat the fish nicely with batter and deep-fry until golden all over on a moderate heat for about 8-10 minutes.
  • Serve batter fried fish hot garnished with lemon & tomato slices.

Kerala Fish Curry (Keraila Fissh Cury)

400 gms fish pieces
1/2 cup chopped onion
1 tsp chopped ginger
2 tbsp tamarind pulp
1/2 cup coconut milk
1/2 cup fresh grated coconut
2 dry red chili
1 tsp red chili powder
1 tbsp soaked rice
1 tsp cumin seeds
2 tsp coriander seeds
1/2 tsp turmeric powder
2 tbsp oil
Salt To Taste

  • Apply salt, turmeric powder and red chili powder to the fish pieces and keep aside for 15 minutes.
  • Lightly roast cumin and coriander seeds. Mix with dry red chillies, soaked rice and grated coconut.
  • Grind it to a smooth paste. Soak tamarind in half a cup of hot water. Heat oil in a pan.
  • Add chopped onions and chopped ginger. Cook on a high flame till onions are golden brown. Stir in fish pieces and add 2 cups of water.
  • Bring it to a boil. Stir in coconut and spice paste. Mash tamarind dissolved in water to make a pulp.
  • Strain and add to the gravy. Simmer for 2 minutes and finish with coconut milk.
  • Add fish pieces and cook on a medium flame for 7-8 minutes or till the fish is done.

Shahi Rogan Josh (Shahe Rogun Jossh)

250 gms Minced Mutton
2 meduim sized sliced Onion (Pyaj)
1 tsp Garam Masala
4 chopped Green chilli (Hari mirch)
3 skinned and chopped Tomato (Tamatar)
1 cup fresh Curd (Dahi)
A big pinch of Saffron (Kesar)oaked in lukewarm milk
15 Cashewnut (Kaju)
4 tblsp Clarified Butter (Ghee)
1 " long piece Ginger (Adrak)
1 tblsp Coriander Seeds Powder (Dhania Powder)
1 tblsp Turmeric (Haldi)
6 Red Chillies
1 tblsp Cumin Seed (Jeera)
6 cloves Garlic (Lasun)
  • First grind ginger, corainder seeds, turmeric powder, red chillies, cumin seeds, garlic with adequate quantity of salt to a thick paste.
  • Now heat ghee.
  • Fry onions, green chillies, tomatoes till brown and ghee begins to separate.
  • Add masala paste and simmer for 3 minutes.
  • Add keema and simmer.
  • Add beaten curd and a cup of water.
  • Cook till meat is tender and gravy is thick.
  • Add garam masala, soaked saffron and cashewnuts.
  • Cover it with a lid for few minutes.
  • Serve hot garnished with chopped coriander leaves.

Meat Darbari (Meet Darbaari)

big sized Onion (Pyaj)
1 " Ginger (Adrak)
2 tblsp chopped Coriander Leaves (Dhania Patta)
2 fresh Green chilli (Hari mirch) slit lengthwise into halves
3 tblsp Clarified Butter (Ghee)
3 - 4 cloves Gralic peeled and coarsely chopped
3 tblsp Wine Vinegar
175 ml warm Water
1 tblsp Tomato (Tamatar) puree

For paste
1 tblsp Sesame seeds (Til)
1 kg Leg of Lamb
1 tblsp Mustard Seeds (Raai / Raee)
1 Bay Leaf (Tej Patta)
2 tblsp Poppy seeds (Khuskhus)
2 " piece Cinnamon (Tuj/Dalchini)
2 - 4 dried Red Chillies
4 Cloves (Lavang)
10 Black Pepper (Kali Mirch)
2 Brown Cardamom (Elaichi Moti)

  • Trim off excess fat from the meat and cut into 2 " cubes.
  • Rub the spice paste well into the meat and leave for marination for 4 -6 hours or overnight in the refrigerator.
  • Add the salt to garlic and crush to a smooth pulp.
  • Melt the ghee over low flame.
  • Add the onions and ginger adjust flame to medium and fry them until the onions are soft.
  • Add the garlic paste and fry for a further 2 -3 minutes stiring frequently.
  • Add the meat and cook in the onion mixture until all sides of meat are brown.
  • Add water and bring to a boil. Cover and simmer until the meat is tender.
  • Add the puree, green chillies and coriander leaves.
  • Adjust the flame to medium and cook for 3 - 4 minutes stiring continously.
  • Remove the pan from the flame and serve hot.

Mango Trifle (Mangow Trilf)


Vanilla Essence
11/2 cup Thick Cream, beaten
1 kg Sponge Cake
4 remove Mangoes, peeled, cubed

  • Squeeze mango skin to extract leftover juice in 4-5 tblsp of water and also add vanilla essence.
  • Keep aside.
  • Cut sponge cake to your desired size slices and assemble in a dish.
  • Sprinkle vanilla water over the cake and keep aside for 15-20 minutes.
  • Cover the cake with mango pieces and pour out the cream over the top.
  • Decorate with strawberries and chill.

Mango Curry (Mangow Cury)


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
  • 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.

MAngo Cream (Mangow Creem)


2 cup mango puree
1 tblsp lime juice
1 cup heavy cream
1 tblsp unflavored gelatin
1/2 cup sugar
  • 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 Custard (Mangow Custerd)


1 cup Skimmed Milk
1 tsp Coconut extract
3 tbsp firmly packed Brown sugar
2 cup Ripe Mangoes, chunks
1 tsp Lemon juice
1/4 cup Cornstarch

  • Combine mango chunks, lemon juice and coconut extract and blend until smooth.
  • In small saucepan, combine remaining ingredients.
  • Mix until cornstarch is dissolved.
  • Stir in mango mixture.
  • Cook over medium heat, stirring constantly, until mixture comes to a boil.
  • Continue to cook and stir for 2-3 minutes.
  • Transfer into a bowl and let it cool.
  • Chill thoroughly.
  • Add some mango chunks before servng.

Mango Salsa (Mangow Salsaa)


1 tblsp red onion, minced
1/4 cup fresh cilantro leaves
1/2 jalapeno pepper, seeded and minced
Juice of one lime
3 ripe mangoes, pitted and cubed

  • Combine all ingredients.
  • Let stand for 10 minutes.
  • Toss before serving.
  • Serve with grilled fish, chicken or pork.

Mango Rice (Mangow Ricce)

4 tblsp raw Peanuts
Curry leaves
150 gms Basmati Rice
1/2 tsp Turmeric Powder
11/2 tsp Mustard seeds
6 Red Chillies
11/2 cup Grated Green Mango
4 tblsp Fresh Coconut, grated
1/2 tsp Asafoetida powder
For Tempering
1 tbsp Chana Daal, rinsed
1 Red Chilli, halved
1 tsp Mustard seeds
Curry leaves
3 tblsp Oil
  • Cook the rice and spread on a platter to cool.
  • Set aside.
  • For masala: put mustard seeds, asafoetida powder, red chillies, turmeric powder, and grated coconut in a blender or food processor.
  • Add half the grated mango.
  • Blend into a fine paste.
  • Set aside.
  • For tempering heat up the oil in a heavy frying pan.
  • Add mustard, chana daal, red chilli, and curry leaves.
  • When the mustard seeds splutter, add the peanuts.
  • Once the dal is golden, add the remaining mango.
  • Sauté for a few minutes over a medium heat, until the mango is cooked.
  • Now add the masala.
  • Cook until the raw smell disappears.
  • Remove from heat up and set aside.
  • When the rice is cool, add salt to taste and extra curry leaves.
  • Stir in the masala little by little, until well blended.
  • Serve hot with fried.

Chicken In Green Mango (Chiken In gren Mangow)

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
  • 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.

Shrimp Birriyani (Sharimp Birriyaani)

1 lb Shrimp shelled and deveined
1 cup Basmati Rice
1 Medium chopped Onion
1" Grated Ginger Piece
2 cloves Crushed Garlic
2 Green Chillies
2/3 cup Grated Coconut
2 tsp Garam Masala
1 tbsp Lime Juice
1 tbsp Cashewnuts and Raisins
2 Bay Leaves
1/4 cup Ghee or butter
1 tsp Salt or to taste

  • Soak the rice in normal water for 20 minutes.
  • Make a fine paste of green chilies, garam masala, ginger, garlic, cashew nuts & coconut.
  • In a pan heat 3 tablespoons of butter or ghee and add half of the onions and fry until golden brown.
  • Add the paste to the onions and stir for about 5 minutes.
  • Add the shrimps and 1/2 tsp salt. Mix well so that all the shrimps are coated with the cooked masala and cook on a low flame for 5 minutes Remove from heat and set aside.
  • In a separate pan heat 2 tablespoons of butter or ghee and fry the bay leaves and add the remaining onions and fry until the onions are golden brown.
  • Add the rice and stir fry for about 10 minutes. Add the peas, 1/2 tsp salt and 2 cup of water.
  • Put the lid on the pan and let it stay for 15 minutes or until the rice is almost done on a low flame.
  • Preheat the oven to 300°F.
  • In a serving bowl mix the shrimps and rice together.
  • Cover the bowl with the aluminium foil. Put it in the oven for about 10 - 15 minutes.
  • When done add the lime juice and garnish the shrimp biryani with fried cashewnuts and raisins.

Curd Rice (Currd Ricce)

1 Cup Boiled Rice
2 cups of plain yogurt (Curd)
2 Tbsp Oil
1/4 cup milk
Finely chopped coriander leaves
1-2 green chilies
1 tsp. chana daal
1 tsp. urad daal
1 tsp. mustard seeds
1 1/2 tsp. finely chopped ginger
2 Tbsp desiccated coconut
1/2 tsp. salt


  • In a saucepan heat 2 tablespoonful of oil.
  • Add mustard seeds to the oil.
  • When the mustard seeds start popping add chana and urad daal.
  • After a minute, add in the ginger, coriander and green chilies.
  • Sauté them for a minute.
  • Take the pan off the gas. Add in the rice.
  • Mix the salt and desiccated coconut.
  • Just before serving, mix all the ingredients with yogurt (curd) and milk. Curd rice is ready to be served.

Lemon Rice (Lemmon Ricce)

2cups boiled Rice
1/3rd cup Lemon Rice
6Tbsp Oil
1/2tsp Black Mustard seeds
Few curry leaves
3-4 green chilies
Salt to taste
1/4th tsp. turmeric powder
1/4th cup peanuts

  • Heat oil in a pan and add mustard seeds, allow to splutter.
  • Add turmeric powder and peanuts, fry till brown.
  • Now add green chilies, curry leaves, salt and fry for 2 minutes.
  • Take it off from the flame and add lemon juice and mix well.
  • Now add this to the boiled rice and mix well.Lemon rice is ready to be served.

Brinjal Rice (Brinjjal Ricce)

3 cups plain rice
1 1/2 tsp mustard seeds
a few curry leaves
3 tsp. vegetable oil
3 cups eggplant (brinjals)
3 tsp. finely sliced green chillies
Salt to taste
1 tsp turmeric powder
3 tsp lemon juice

  • Boil rice and keep aside.
  • In a large pan fry the mustard seeds, curry leaves, add the eggplant (brinjal) and green chillies. Stir on low flame, cover and cook for 10 minutes.
  • Add salt and turmeric powder cook for another 5 minutes. Remove from fire and add lemon juice stir well and mix with the rice. Stir gently allowing each grain to coat.

Coconut Rice (Cokonut Ricce)

400 gms biryani rice
120 gms coconut
40 ml ghee
25 gms black gram dhal
25 gms broken pieces of nuts
6 gms dry chillies
2 gms curry leaves
2.5 gms asafoetida powder
20 gms (minced) coriander leaves
Salt to taste

  • Boil rice and keep aside.
  • Fry coconut evenly to a golden colour on a slow fire.
  • Heat 3 dessertspoon of ghee. Fry the cashewnuts and remove.
  • Fry the broken pieces of dry chillies, black gram dhal, and curry leaves well.
  • Mix rice, coconut, nuts, 1 teaspoon of ghee and salt.
  • Serve hot garnished with coriander leaves.

Palak Rice (Paluk rise)


1/2 bunch (cut into small pieces) palak
a pod garlic
a small piece of ginger
1 chopped onion
1 tomato
a few sprigs of curry leaves
1 mashed potato
1 cup basamathi rice
salt to taste
1/2 tblsp garam masala powder (optional)

For Seasoning
1 tblsp mustard
1/2 tblsp urud and channa dal
1/2 tblsp green chillies and red chillies (cut into pieces)

  • First wash and cut the palak into small pieces and keep aside.
  • Then cook the basmathi rice and set aside.
  • Now take a wok, pour some oil and when the oil is hot, add all the seasoning ingredients and fry till done.
  • Now add the onions, tomatoes and cut palak and nicely mix and close with a lid.
  • Let the whole thing cook very well.
  • When it is done, add garam masala powder if you want and saute for a minute.
  • Take it wok from fire and add the rice and mix it well.
  • Take a wok, pour some oil and put the mashed potatoes and roast it slightly and when done add the curry leaves and put into palak rice and mix well.
  • Serve with raita.

Tamarind Rice (Tamarrind Rise)

2 cups basmathi rice
1/2 cup tamarind juice
salt to taste
1/2 tsp turmeric powder
1/2 tsp jaggery powder
1 tsp fenugreek
a pinch of asafoetida
1 tsp mustard
1 tsp channa dhal
6 red chilly
100 gms sesame oil(as needed)
a bunch of curry leaves
1 tsp peanuts

  • Pressure Cook the rice and spread on a plate. keep aside.
  • Heat the non-stick skillet add fenugreek and asafoetida dry fry (without oil) for a minute.
  • Grind this into a fine powder. Set aside.
  • To the tamarind juice add salt, turmeric powder, jaggery, ground powder of fenugreek and asafoetida.
  • Fry mustard, red chillies, channa dhal, peanuts and curry leaves in sesame oil.
  • Pour into the tamarind juice mixture.
  • Boil tamarind juice till it reaches thick gravy form and until oil comes out with good flavour.
  • Add cooked tamarind gravy to the rice.
  • Pour in 1 tsp. of oil, if needed. Mix well and serve.

Tomato Rice (Tomatow Rise)

2 large tomatoes made into a thick puree.
1 cup basmati rice, washed and soaked for ten minutes
1 whole black cardamom (bari ilaichi)
1 tsp red chili powder (lal mirch )
Salt to taste
1 tsp garam masala powder.
1 tblsp ghee
2 cup water

  • Heat ghee in a heavy bottom vessel
  • Put in the whole black cardamom and then the tomato puree.
  • Now add the dry spices, salt and saute.
  • Put in the rice and mix well.
  • Finally add the water and cook covered till done.
  • Seve hot.

French Fries (Frencch Fries)

6 large baking potatoes, cut into strips
Oil for deep frying
  • Cut the potatoes into strips of about 1/3 to 1/2-inch thickness and width
  • Soak potatoes in ice cold water for 1 hour at room temperature. Drain well; pat dry with paper towels.
  • Heat oil in deep fryer to about 375°.
  • Place potato strips in a single layer in deep fry basket; fry in hot oil for about 4 minutes, or until golden brown and tender.
  • Drain the homemade french fries on paper towels then keep warm in the oven while frying remaining batches.

Cheesy Pizza (Chesy Piza)

225gm flour
1/4 tsp salt
15gm yeast mix with 4-5tbsp hot water
1 tbsp sugar
150ml evaporated milk
2 tbsp butter
1/2 cup tomato sauce
1 pkt grated cheese
2 large onions (cut into rings)
1/2 tsp salt
1/2 tsp pepper powder
2 tbsp butter (melted)


  • Mix yeast in hot water and leave it to be frosty.
  • In a bowl put in the flour, salt, sugar and mix with milk and yeast.
  • Add butter. Knead until dough become soft and pliable. Leave the dough to rise double in size.
  • For the filling Mix chicken in the beaten egg along with salt and pepper powder.Leave aside.
  • Punch into the dough with your hands and knead again and make into equal balls shape (as big as you want) and flatten the dough with a rolling pin.
  • Sprinkle with flour if the dough is sticky.
  • Put the mini round dough in a greased flat baking pan.
  • Brush the mini pizza with tomato sauce.
  • Add in a bit of chicken pieces in the centre, top with onion rings and grated cheese.
  • Sprinkle a bit of melted margerine to get a crunchy taste.
  • Do the same to all the other pizza.
  • Pre heat oven for 180C and bake for 15-20 minutes. You can serve with chilli sauce.

Pao Bhaji (Paao Bhaje)

12 Pav buns
2 Onions
3 tsp Dhania Powder
5 Tomatoes
2 tsp Jeera Powder
3 Potatoes
2 tsp Chilli powder
1 cup Peas
4 tsp Pav Bhajji masala
1/2 cup Carrot
Salt to taste
1/2 cup Beans
1/2 cup Coriander for garnish
1/2 cup Cabbage
2 tsp Lemon Juice
1/2 cup Capsicum
1 cup Cauliflower
1' piece Ginger
Garlic optional
2 Green chillies finely chopped


  • Heat a pan with oil & add the onions. Fry till translucent. Add tomatoes,salt,add all the powders and fry till the oil floats on top.
  • Steam all the other vegetables seperately & add them to the onion mixture.
  • Add a cup of water & let it cook to boiling consistency. Then With the help of a potato masher keep mashing the mixture till it cooks nicely.
  • When all the vegetables are cooked thoroughly garnish with coriander & lemon juice and serve with Pav.
  • For the pavs:
  • Slit open the pavs from the middle. Apply butter in the inside & place them on a pre-heated frying pan.When they get golden brown from the inside take them off.
  • Serve hot with bhajji.

Samasa (Samossa)

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.

Paneer Pakora (Paner Pakkora)

250 gms Paneer
1 cup Chickpea Flour (Besan)
2 tsp Oil
1 1/2 tsp Salt
1/2 tsp Red chili powder
1-2 Chopped Green Chillies (Jalapeno)
1/2 cup Water

How To Make Paneer Pakora:
  • Mix first set of ingredients well.
  • Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
  • Let batter rest 1/2 hour in a warm place
  • Cut the paneer into thick cubes.
  • Sprinkle little salt, chili powder on the cubes
  • Deep fry in oil that is heated to 375°.
  • Drain on paper towels and serve immediately.
  • Serve the paneer pakora with coriander or mint chutney

Mix Fruit Raita (Mex Frut Raitaa)

2 cups Curd (yogurt)
3 Bananas
1 small Pineapple
2 Apples
1 Ripe Mango
1 cup Pomegranate seeds
Chopped coriander leaves
Sugar to taste
Salt to taste
Black pepper powder to taste


  • Stir the curd with hand mixer (Mathni) properly and mix salt, sugar, and curd is thick add little milk or water.
  • Cup all fruits in small cubes and add to the curd.
  • Garnish the fruit raita with chopped coriander and pomegranate.

Onion Raita (Oneon Raitaa)

1/2 kg curd
2 onion (finely chopped)
1 green chiily (finely chopped)
1 ginger (finely chopped)
few coriander leaves (finely chopped)
1 tsp oil for tadka
1/4 mustard seeds (small)
1 tsp salt


  • Beat curd.
  • Add onion, salt, green chilly and coriander leaves.
  • Heat oil in a large spoon. Add mustard seeds.
  • Add it to the raita. Mix well.
  • Refrigerate for 1-2 hours before serving.
  • Serve the onion raita with imli rice.

Paneer Korma (Paner Qorma)

250 gms Cottage Cheese (Paneer)
4 Tomato (Tamatar)
3 Onion (Pyaj)
1 " long piece Ginger (Adrak)
2 Green Chilly (Hari Mirch)
1 cup Mava
1 cup Cream (Malai)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/2 tsp Garam Masala
2 tblsp Clarified Butter (Ghee)

How to make paneer korma:
  • Cut paneer in square pieces.
  • Grind onion (pyaj), ginger (adrak), green chilly (hari mirch).
  • Grate mava.
  • Heat clarified butter (ghee) in a pan.
  • Add onion (pyaj), tomato (tamatar) paste.
  • Continue cooking it on medium flame till ghee/oil begins to separate.
  • Add mava, cream (malai).
  • Simmer for 2 minutes.
  • Add salt, red chili powder (lal mirchi), turmeric (haldi), garam masala.
  • Add cottage cheese (paneer) pieceswith 1/2 cup of water
  • When the gravy thickens put off the flame.
  • Take off the fire and serve hot.

Achari Paneer (achaare Paner)

400 gm paneer ( cut into 2/2 squares)
1/2 green capsicum(diced)
1/2 yellow capsicum ( diced)
1/2 yellow capsicum( diced)
2 cherry tomatoes

For Garnishing 
Jeera rice( to serve with)

For The Gravy

2 tbsp oil
1 tsp garlic paste
1 tsp ginger paste
2 tbsp red chilli paste
2 cups tomato puree
1/4 tsp kastoori methi
2 tsp mango pickle( chopped)
1/2 tsp red chilli powder
1 tsp garam masala powder
salt to taste
1 tsp coriander leaves chopped

How to make achari Paneer

  • Cut the paneer and capsicum and keep aside.
  • For the gravy- heat oil, add ginger , garlic and red chilli paste, tomato puree.
  • All powered spices, salt to taste, kasoori methi and simmer for 8-10 minutes.
  • Add in the paneer and peppers and mix well.
  • Add in chopped pickle and masala.
  • In a serving plate serve the jeera rice with the masala paneer and peppers

Garlic Rice (Garlik rise)

2 cup cooked rice
2 tsp crashed garlic
2 green chillies chopped
2 tblsp cashewnuts (kaju)
1 tblsp almonds(badam), slivered.
1 tsp chopped fresh coriander
2 tblsp ghee
Salt and pepper to taste
How to make garlic rice:

  • Take a heavy wok and heat ghee in it.
  • Now add garlic and green chilies to it.
  • Once garlic turns golden in color, add the dry fruits and roast for half a minute.
  • Now add the cooked rice, sprinkle salt and pepper and mix well.
  • Garnish the Garlic Rice with fresh coriander and serve.

Harissa (Haresa)

1 tsp garlic (lasan) paste
5 cup mutton stock
1 tsp ginger (adrak) paste
1/2 cup ghee
1/2 tsp black pepper (kali mirch)
2 cups tomato (tamatar) puree
salt (namak) to taste
2 medium onion (pyaj) sliced
20 green chilies
1 tsp red chili powder
1 kg meat
1/2 kg wheat (gehun)

How to make harissa:
  • Soak the wheat in water for seven to eight hours.
  • In a wide pot mix in wheat, salt and 1 1/2 liter water and stir fry it on medium flame till tender.
  • Take another pot, mix in meat, salt, whole green chilies, ginger, garlic paste, red chili powder, black pepper powder and tomato puree and stir fry it till soft.
  • When the meat is soft then use a chopper to obtain haleem like consistency.
  • Then mix in soft wheat up and stock and stir fry the mixture till it is thick.
  • Heat up oil in a pot and fry the onions till golden brown, pour out it on the harissa.
  • Serve it with lime, cut green chilies, cut ginger and garam masala powder.

Arhar Daal With Green Mango (Arharr Dal with Gren Mangow)

1 cup chopped Green Mango
1 cup Split Red Lentil (Masoor Dal)
1/2 tsp Turmeric Powder (Haldi)
Salt to taste
1 tsp chopped Ginger (Adrak)
1 tsp Cumin Seed Powder (Jeera)
2 Green Chillies (Hari mirch)
2 tblsp Clarified Butter (Ghee)
2 dry Red Chilly (Saboot Lal Mirch)
1 tsp Sugar
1 tsp Mustard Seeds (Raai / Raee)
1 sprig Curry Leaves
1 tsp Garam Masala

How to make arhar dal with green mango:
  • Wash and cook the dal with the turmeric powder, salt and the sugar in a saute.
  • Add the mango to the dal.
  • Add a part of the ginger to the dal along with the cumin powder and the garam masala powder. mix well.
  • When the dal and the mango is cooked remove from fire.
  • Heat the ghee in a pan , add the mustard seeds, when they crackle,add the remaining ginger,curry leaves, slit green chillies and the broken red chillies.
  • Fry for 2 minutes over a low flame and pour over the dal. serve hot.

Moong Daal With Palak (Mung dal with Paluk)

1 cup split Green Gram Lentil (Moong Dal)
3 cup chopped Spinach (Palak)
a pinch of Turmeric Powder (Haldi)
1 tsp Red Chili Powder (Lal Mirchi)
1 tsp Asafetida (Hing)
2 tblsp Butter
1 tsp chopped Garlic (Lasun)
1 tsp chopped Ginger (Adrak)
a pinch of Sodium bi carbonate
1 tblsp fresh Cream

How to make moong dal with palak:
  • Wash and soak the gram for 30 minutes.
  • Boil some water in a pan.
  • Add the spinach leaves and the sodium bi carbonate and cook the leaves for a minute over a high flame till the leaves are cooked.
  • Drain the leaves and when cool grind in a blender. remove and keep aside.
  • Cook the dal ,turmeric powder, chilly powder and the salt in a pressure cooker.
  • When the dal is cooked remove from the flame and keep aside.( make sure the dal is dissolved in the water, if the water was not sufficient add some more water and cook the dal again in a pan . use a wooden spoon to mash the dal).
  • Transfer the dal to a pan and add the spinach paste. mix thoroughly.
  • Cook over a low flame for 2 minutes.remove from the flame and keep aside.
  • Melt the butter in a pan . Add the garlic and fry for till the garlic turns light brown in color.
  • Add the ginger and the asafoetida and fry for a few seconds over a low flame.
  • Add the dal and mix thoroughly. remove from the flame and serve hot garnished with cream.

Urad Daal (Urd Dal)

1 cup Urad(white) daal
1 Onion sliced
1 Tomato diced(optional)
1tsp Ginger grated
1-2 Green chilies chopped
Coriander leaves finely chopped
1tsp Cumin seeds (jeera)
2 bayleaves 2 cloves
1/2 tsp. turmeric powder
Salt to taste
A pinch of Garam masala
Red chili powder to taste
2tbsp oil
1tsp lemon juice


  • Clean and wash the daal properly. Soak it in water for 10-15 minutes.
  • Boil it in 5 cups of water. Boil till it becomes soft. It should not become pasty. Remove the water and keep aside.
  • Heat oil in a kadhai and add cloves, bayleaves and cumin seeds, allow to splutter.
  • Now add ginger, onion and green chili and stir-fry till golden brown.
  • Add tomato (if using) and fry till it softens. Add all dry masalas (turmericpowder, chili powder, salt) and fry for a moment.
  • Now add daal and lemon juice, mix very gently.
  • Sprinkle garam masala and garnish with coriander.
  • Serve hot.

Panchmel Daal (Punchmil Dal )

50 gm split green gram lentil (moong ki dhuli dal)
50 gm urad ki dhuli dal
50 gm arhar dal
50 gm horse beans (chane ki dal)
1/2 tsp cumin seeds (jeera)
a pinch asafoetida (hing)
1 1/2 tsp salt (namak)
1 tsp red chilly powder (lal mirch)
1/2 tsp turmeric powder (haldi)
1/2 tsp spice blend (garam masala)
1 tsp coriander powder (dhania)
1 lemon (nimbu)
1 tbsp coriander (dhania)
2 tbsp clarified butter (ghee)

How to make panchmel dal:
  • Mix all lentils and wash them properly.
  • Soak them for half an hour.
  • Now boil them in 4 cup water with salt, spice blend and turmeric powder in a pressure cooker.
  • When cooked properly remove it from the flame.
  • Heat ghee in a pan and crackle cumin seeds and asafoetida in it.
  • Then add red chilly powder and coriander powder and mix it with lentils.
  • Finely chop coriander and sprinkle on lentil.
  • Add lemon juice and serve hot.

Gujrati Daal (Gujraate Dal)

1 cup split red gram lentil (arhar dal)
1 tsp mustard seeds (raai)
1/2 tsp cumin seeds (jeera)
2 tbsp sugar
1/2 tsp turmeric powder (haldi)
2 tsp coriander powder (dhania)
7-8 curry leaves (kadi patta)
2 cloves (laung)
1 piece cinnamon stick (dalchini)
a pinch asafoetida (hing)
1 tsp salt (namak)
2 green chilly (hari mirch)
few coriander leaves (dhania patti)
1/2 cup tamarind (imli) water
1 tbsp clarified butter (ghee)

How to make gujarati dal:
  • Soak gram lentil in water foe 1/2 an hour.
  • Then cook with salt, turmeric in a pressure cooker.
  • Crush cloves and cinnamon sticks.
  • Finely chop green chilies and coriander leaves.
  • Heat ghee in a pan and put cumin seeds, mustard seeds and asafoetida in it.
  • When mustard seeds crackles put curry leaves in it.
  • Then add green chillies and coriander powder and cook.
  • Add cloves and cinnamon stick along with boiled gram lentil.
  • After few minutes add tamarind water and sugar.
  • Simmer for 5 minutes and remove it from the flame.
  • Garnish with coriander leaves and serve.

Masala Daal (Massala Dal )

1 cup Split Red Lentil (Masoor Dal)
5 slit Green Chilli (Hari mirch)
1 tblsp chopped Coriander Leaves (Dhania Patta)
1/2 tsp Turmeric Powder (Haldi)
1/2 cup grated Coconut
Salt to taste
1 tsp Mustard Seeds (Raai / Raee)
1 tsp Cumin Seed (Jeera)
2 chopped Tomato (Tamatar)
1 tblsp Oil
1 meduim sized sliced Onion (Pyaj)

How to make masala dal:
  • Wash and soak the gram for 30 minutes.
  • Grind the grated coconut with a little water to a smooth paste in a blender.keep aside.
  • Fry the sliced onions till golden brown. remove and keep aside.
  • Cook the gram in a pressure cooker with just sufficient water to cook the dal until soft.
  • Remove the lid of the cooker and add the green chillies , turmeric powder tomatoes and salt. cook for 3 minutes.
  • When the tomatoes are cooked add the coconut paste. mix thoroughly.
  • Cook for a minute and remove from the flame.
  • Heat the oil in a pan. add the mustard seeds, when they crackle add the cumin seeds.
  • Fry for a few seconds over a low flame. pour over the dal.
  • Serve hot garnished with the fried onions and the chopped corriander leaves.

Khatti Meethi Daal (Khati Methi Dal)

1 cup Bengal gram
100 gm beet root
50 gm groundnut
1 tsp mustard seeds
1/2 tsp cumin seeds
2 dried dates
50 gm jaggery
1/2 cup tamarind juice
1 tsp turmeric powder
2 tsp coriander powder
6-7 curry leaves
1 piece cinnamon
2 tsp cloves
1 tsp clarified butter
1 tblsp chopped coriander
1 tsp salt
a pinch of asafetida
2-3 chilly paste

How to make sweet and sour dal:
  • Rinse Bengal garm and add beet root pieces to it and cook in a cooker.
  • When cooked add turmeric powder,salt,coriander powder,jaggery,dry dates,tamarind juice,curry leaves,groundnut,chilly paste and boil.
  • Prepare the seasoning-Heat oil and add asafetida,cloves,butter,cumin seeds,mustard seeds,cinnamon.
  • Add to the gram and cook for 5 minutes.
  • Garnish with coriander and serve.

Parsi Daal (Parsii Dal)

1 cup Split Red Lentil (Masoor Dal)
a pinch of Turmeric Powder (Haldi)
2 chopped Green Chilli (Hari mirch)
2 flakes chopped Garlic (Lasan / Lahsun)
2 tblsp Clarified Butter (Ghee)
Salt to taste
1 tblsp chopped Coriander Leaves (Dhania Patta)
1 tsp Cumin Seeds (Jeera)

How to make parsi dal:
  • Cook the dal with the turmeric powder and sufficient water in a pressure cooker.
  • Cook till the dal is cooked.
  • Remove from the flame.
  • Mash the dal with a wooden spoon. keep aside in a pan.
  • Heat the ghee in a pan.
  • Add the garlic,salt, green chillies and the cumin seeds.
  • Fry for a minute over a low flame and pour over the dal.
  • Return the dal to a low flame.
  • Add a little water if required(the dal should have the consistency of sambhar) and cook for 2 minutes. remove from the flame.
  • Serve hot garnished with the corriander leaves.