Butter Milk Kadi Recipe

Ingredients :

2 cups thick butter milk
1 cup water
½ cup coconut gratings
4 green chillies
1 small piece haldi
1 tsp jeera
3 tsp ghee
½ tsp mustard seeds
1 sprig curry leaves
salt to taste


Cooking Method :

Grind coconut gratings with haldi smoothly.
While removing masala put green chillies and cumin.
Grind for about 2 minutes.
Put enough water to bring the kadi to desired consistency.
Add in salt. Keep it to boil. Then put thick butter milk.
Again bring to boil. Take out from flame.
Season with mustard and curry leaves in ghee.

Kashmir Coconut Fish Curry Recipe

Ingredients:

2 tbsp vegetable oil
2 onions, sliced
1 green (bell) pepper, seeded and sliced
1 garlic clove, crushed
1 dried chili, seeded and chopped
1 tsp ground coriander
1 tsp ground cumin
½ tsp ground turmeric
½ tsp hot chili powder
½ tsp garam masala

Cooking instructions:

Heat the oil in a large pan over low heat. Add the onions, green pepper and garlic. Stirring occasionally, cook until the onions and pepper have softened but not colored for about 7 minutes.

Stir in the dried chili, ground coriander cumin, turmeric, chili powder garam masala and flour and cook, stirring constantly, for a minute more.

Mix the coconut cream with 1 ¼ cups boiling water and stir into the spicy vegetable mixture. Bring to the boil, cover with a tight-fitting lid and simmer gently for about 6 minutes.

Add the pieces of fish and the tomatoes, re-cover the pan and cook until the fish has turned opaque and flakes easily with the tip of a knife. Uncover and gently stir in the lemon juice, ground almonds and cream and heat through for a few minutes. Season well, garnish with coriander and serve with naan bread and rice.

Tandoori Fish Recipe

Ingredients:
1 large pomfret (about 1 kg) — remove head and tail
6 cloves garlic
1 tsp cumin
½ tsp turmeric powder
Juice of one lime
4 tbsp unflavored yogurt
2 drops red coloring
Some cardamom seeds and chili powder

Method:
1. Cut deep slits on both sides of the fish, rub lime juice over, and keep aside for 10 minutes.
2. Grind cumin and garlic. Then mix them with yogurt, turmeric, salt and coloring.
3. Rub the mixture into the fish. Leave to marinate for 30 minutes.
4. Grill the fish or barbecue over a charcoal stove, basting with ghee, seasoned with crushed cardamom seeds and a little chili powder. Serve piping hot.

Prawn Curry Recipe

Ingredients:
600 gms fresh prawns
6 dried chillies - Ground finely
2 shallots - Ground finely
2 cloves garlic - Ground finely
2 cm piece ginger - Ground finely
1 sprig curry leaves
1 tsp turmeric powder
1 tsp coriander seeds
1 tsp cumin
2 ½ cups thick coconut milk — extracted from 1 grated coconut
Salt to taste
4 tbsps oil
1 lime

Method:
1. Heat oil and fry the curry leaves for 1-2 minutes.
2. Add in the ground ingredients and fry for 5 minutes or until fragrant, stirring constantly.
3. Add in the spices and fry for 1 minute.
4. Add in the coconut milk and simmer for 10 minutes.
5. Add in the prawns and cook for 3 minutes.
6. Squeeze in the lime juice and turn off the heat.
7. Serve hot with rice.

Devilled Chicken Wings Recipe

Ingredients:

750 gm chicken wings
Flour
1 tsp ground ginger
4 stalks celery
2 tbsp thick soy sauce
1 tsp black peppercorns - ground fine
6 cloves garlic
½ cup vinegar
Salt to taste
1 cup brown sugar - loosely packed
1 tbsp corn flour
½ cup water
Cooking oil

Method:
1. Coat chicken wings in flour seasoned with salt, pepper and ginger.
2. Heat oil in a pan and sauté chicken wings until well browned, reduce heat and continue cooking till tender.
3. Heat a little oil in a saucepan and fry garlic till golden.
4. Add celery which has been sliced, soy sauce, vinegar, corn flour, brown sugar and ½ cup water.
5. Stir over gentle heat till sugar dissolves, and then bring to the boil.
6. Reduce heat and simmer for 2 minutes.
7. Add chicken wings and heat through before serving.

Chicken Vindaloo Recipe

Ingredients:
1 medium chicken — cleaned and cut into pieces
1 large onion — sliced
10 shallots - grind
1 tbsp mustard seeds
1 tbsp cumin
20 dried chillies - grind fine
1 small piece turmeric - grind fine
6 cloves garlic - grind
2.5 cm piece ginger - grind
2 sprigs curry leaves
Vinegar to taste
Salt to taste
2 tbsps oil

Method:
1. Heat oil in a deep pan and put in mustard seeds.
2. When seeds crackle add the sliced onions and fry till golden.
3. Add ground spices and fry for a few minutes.
4. Add chicken and curry leaves and stir well, frying till the chicken is well coated with the spices.
5. Reduce heat and simmer till chicken is tender.
6. Add vinegar and salt to taste, and cook for a few more minutes over low heat before dishing out.

Idli (Steamed Rice Cakes) Recipe

Ingredients:

300 gms uncooked rice
250 gms black lentils
2 tbsps cooked rice
Pinch of salt


Method:

1. Soak the rice and lentils separately in water for 4-5 hours.
2. Grind finely the uncooked rice and cooked rice, then grind the lentils separately.
3. Mix the rice and lentils together, add salt.
4. Pour this thick paste into small moulds and steam till cooked about 20 minutes. Serve with curries or chutneys.

Meatball Curry Recipe

Ingredients:

750 gms fine minced meat
1 medium onion — finely chopped
1 clove garlic — crushed
3 cm piece fresh ginger — finely grated
1 fresh red or green chilli — seeded and finely
chopped
3 tbsps chopped fresh coriander or mint
1 1/2 tsps salt
1 tsp garam masala

Gravy:
3 tbsps ghee
2 medium onions — finely chopped
1 clove garlic — finely chopped
3 cm piece fresh ginger — finely chopped
1 tsp turmeric powder
1 tsp garam masala
1 tsp chilli powder
2 ripe tomatoes — quartered
1 tsp salt
2 tbsps chopped coriander or mint
Lemon juice to taste

Method:

Meatballs:
1. Mix the minced meat thoroughly with all the other ingredients.
2. Shape into balls.

Gravy:
1. Heat ghee in a large heavy saucepan, brown the meatballs and set aside.
2. Using the same oil, fry the onions, garlic and ginger until soft and golden.
3. Add turmeric, garam masala and chilli powder. Fry for 1 minute.
4. Add tomatoes, salt and meatballs. Cover the pan and simmer for 25 minutes or until the gravy is thick and the meatballs soft.
5. Stir in the chopped herbs and lemon juice.
6. Serve with rice or chapattis.

Rasam (Pepper Water) Recipes

Ingredients:

1 tbsp tamarind pulp
1 clove garlic
½ tsp ground black pepper
1 tsp ground cummin
4 cups cold water
2 tsps salt
2 tbsps chopped fresh coriander
1 tomato — quartered
2 tsps oil
1 tsp black mustard seeds
8 sprigs curry leaves


Method:

1. Squeeze out tamarind juice and strain.
2. Put tamarind juice, garlic, pepper, cummin, tomato, cold water, salt and coriander into a saucepan and bring to the boil.
3. Turn down heat and simmer for 10 minutes.
4. In a separate saucepan heat the oil and fry mustard seeds and curry leaves until the leaves turn brown.
5. Add to the simmering soup and serve hot.

Beef Curry Recipe

Ingredients:

600 gms beef
1 cup water
1/2 cup oil
300 gms potatoes
4 cups coconut milk
5 tbsps meat curry powder
6 shallots
4 cloves garlic
3 cm piece ginger
3 cm piece cinnamon stick
2 cloves
1 star anise
25 gms grated coconut — fried until golden and pounded
Salt to taste

Method:

1. Wash the meat well and cut into bite sized pieces and drain.
2. Blend the curry powder with 1 cup water.
3. Pound the shallots, garlic and ginger.
4. Heat oil and fry the pounded ingredients until fragrant. Add in the curry powder and fry further until fragrant.
5. Add the beef with a little bit of water.
6. Add the pounded fried coconut, star anise, cloves and cinnamon stick.
7. Stir slowly and add the coconut milk, potatoes and salt.
8. Simmer until the potatoes are cooked.

Fish Curry Recipe (mackerel)

Ingredients:

4 pieces tenggiri fish (mackerel)
2 tomatoes — quartered
5 ladies' fingers
4 shallots — sliced
2 cloves garlic — sliced
2 green chillies
2 tbsps curry powder — blended with 2 tbsps water
2 cups thick coconut milk – Extracted from 1 coconut
½ cup tamarind juice
1 sprig curry leaves
2 tbsps oil
Salt to taste

Method:

1. Heat oil and fry the shallots and garlic until fragrant.
2. Add in the blended curry powder and stir until fragrant without letting it burn. Add in the curry leaves.
3. Add the coconut milk and bring to boil.
4. Add the tomatoes, ladies' fingers and tamarind juice. Cook for 10 minutes.
5. Put in the fish and bring to boil again, switch off the heat.

Serve hot with plain boiled rice.

Chicken tikka masala with mint yogurt recipe

Chicken tikka masala with mint yogurt recipe

Serves for 4

Ingredients:

500g diced chicken breast
1 onion
2 cloves of garlic
1 jar of tikka masala sauce
Small handful of dried coriander
200ml low fat yoghurt
Small handful of fresh mint
Squeeze of lemon
Sea salt and black pepper

250g long grain rice


Instruction:

Mint yogurt;
Finely chop the mint and mix in with the yogurt, lemon juice and salt and pepper. Set to one side.

Chicken tikka masala;
Halve and finely slice the onion and then finely chop the garlic. Take a medium saucepan and fry the onion and garlic in a little oil until clear in colour (about 2 minutes). Stir in the chicken meat and fry for a further 3 minutes.

Add the tikka masala sauce, bring to the boil and simmer gently for 15-20 minutes until the chicken is cooked through. Stir in the coriander and then take off the heat. Add extra water if required.

Rice;
Cook the rice according to the packet instructions.

Ready to serve.

Chickoo Walnut Kheer Recipe

Ingredients

3 ripe Chickoos, peeled and pureed
½ cup + a few for garnishing Roasted walnut kernels, coarsely crushed
½ cup Brown rice, soaked
4 cups Milk
1/3 cup Sugar

Method

1.Take rice and milk in a deep pan and cook on medium heat, stirring continuously, ensuring that the rice does not stick to the bottom. Cook till the rice is soft and the milk reduces.

2. Add sugar and stir till it dissolves.

3. Add crushed walnuts and stir. Transfer into a bowl and when it is cool add chickoo pulp and mix.

4. Pour into individual bowls. Place a walnut kernel in the centre and serve

Date And Anjeer Baked Karanji Recipe

Ingredients

For outer layer

1 cup Refined flour (maida)
2 tablespoons Semolina (rawa)
2 tablespoons Ghee
¼ cup Milk

For stuffing

¾ cup Seedless dates, chopped
¾ cup Dried figs, (anjeer), chopped
15-20 Cashewnuts, crushed
15-20 Pistachios, crushed
1 teaspoon Green cardamom powder
1 tablespoon Roasted poppy seeds (khus khus)
2 tablespoons Milk
2 tablespoons Ghee, melted

Method

1.Take refined flour in a bowl. Add semolina, ghee and milk and knead into a semi soft dough. Divide into equal portions and shape them into pedas. Keep them covered with a damp cloth.

2. Preheat oven to 180°C.

3. To make the stuffing take dates and figs in a bowl. Add crushed cashewnuts, pistachios, green cardamom powder, roasted poppy seeds and mix. Mash lightly with fingers and add a little milk.

4. Roll out a dough peda. Place it in the karanji mould. Put a small portion of the prepared filling in the hollow. Apply a little water on edges, close the mould and press firmly.

5. Remove the excess dough and use again. Similarly make the remaining karanjis.

6. These can be made without the mould too.

7. Place the karanjis on a greased baking tray. Brush them with a little ghee and bake at 180°C for twenty to twenty five minutes. Cool, store in an airtight container.

Kaju Katli Recipe

Ingredients

3½ cups Cashewnut powder
1 1/3 cups Sugar
2 tablespoons Liquid glucose
1½ tablespoons Ghee
Silver warq as required

Method

1.Cook sugar and one and one third cups of water together till the syrup reaches three string consistency and 118?C. Add liquid glucose and stir well.

2. Remove from heat and add cashewnut powder stirring continuously. If necessary add one tablespoon of water and keep stirring till the temperature comes down to 65?C. Add ghee and mix well.

3. Knead lightly to make a soft dough. Roll out on a flat greased surface to one centimetre thickness.

4. Rub a butter paper over the surface to smoothen it evenly. When it cools down to room temperature, apply silver warq and cut into diamond shapes. Store in an airtight container.

Suji Aur Badam Ka Halwa recipe

Ingredients

½ cup Semolina (rawa/suji), roasted
2 cups Almonds
6 tablespoons Pure ghee
1½ cups Sugar
2 cups Milk
a few strands Saffron
½ teaspoon Green cardamom powder

Method
1. Roast the almonds. Set aside eight to ten for garnish and coarsely powder the rest.

2. Heat pure ghee in a kadai and roast the semolina till light brown. Add almond powder and continue to sauté for two to three minutes.

3. Add sugar, milk and saffron. Cook on medium heat, stirring continuously, till the sugar dissolves and the mixture gets the halwa consistency.

4. Add cardamom power and mix well. Remove from heat, garnish with reserved almonds and serve hot.

Khumb Hara Dhania Recipe

Ingredients

Fresh button mushrooms, trimmed 600 grams
Fresh coriander leaves, chopped 1 cup
Oil 2 tablespoons
Green cardamoms 5
Black cardamom 1
Cloves 5
Cinnamon 1 inch stick
Bay leaf 1
Mace a pinch
Boiled onion paste 2/3 cup
Ginger paste 4 teaspoons
Garlic paste 4 teaspoons
Green chillies, chopped 4
Red chilli powder 1 teaspoon
Coriander powder ½ teaspoon
Yogurt, whisked 1½ cups
Salt to taste
Cashewnut paste 3 tablespoons
Ginger, cut into thin strips 1½ inch piece

Method

1.Blanch the mushrooms in hot water for two minutes. Drain and set aside.

2.Heat oil in a kadai. Add green cardamoms, black cardamom, cloves, cinnamon, bay leaf and mace and sauté over medium heat till fragrant.

3.Add boiled onion paste and sauté for two to three minutes. Add ginger paste and garlic paste and continue to sauté. Add green chillies and sauté for half a minute.

4.Add red chilli powder, coriander powder and stir for half a minute.

5.Remove the pan from heat and add yogurt and salt. Stir to mix well and return the pan to the heat. Add around three fourth cup of water and let it come to a boil. Reduce heat and simmer till the fat rises to the surface. Add cashewnut paste and simmer for two to three minutes.

6.Add mushrooms and three-fourth cup of coriander leaves and simmer for two to three minutes. Transfer into a serving dish, garnish with the remaining coriander leaves and ginger strips.

7.Serve hot with steamed rice or with rotis.

Kadai Gosht Hussainee Recipe

Ingredients

Mutton, ¾ inch pieces 500 grams
Yogurt, whisked 1 cup
Red chilli powder 1 teaspoon
Coriander powder 1 teaspoon
Salt to taste
Onions 6 medium
Oil 2 tablespoons
Ginger, chopped 3 inch piece
Garlic, chopped 10-12 cloves
Green chillies, slit and seeded 3
Cumin seeds 1¾ teaspoons
Mustard seeds 1¾ teaspoons
Coriander seeds, crushed 2½ teaspoons
Almond paste 3 tablespoons
Cream 3 tablespoons
Saffron a generous pinch
Warm milk 2 tablespoons
Dried fenugreek leaves (kasuri methi), crushed 1 teaspoon
Green cardamom powder ½ teaspoon
Green capsicum, seeded, 1 inch pieces 1 large
Tomato, 1 inch pieces 1 large
Fresh coriander leaves, chopped 2 tablespoons

Method

1.Mix yogurt with red chilli powder, coriander powder and salt. Marinate mutton pieces in this for at least thirty minutes preferably in the refrigerator.

2.Slice four onions and chop the remaining into one-inch cubes.

3.Heat oil in a kadai and add sliced onions. Sauté over medium heat till light brown.

4.Add ginger, garlic and green chillies. Continue to sauté until onions become golden brown.

5.Add cumin seeds, mustard seeds and crushed coriander seeds. Stir for half a minute and add marinated mutton along with the marinade.

6.Add four cups of water, bring to a boil, cover and simmer until the mutton is tender and water has evaporated.

7.Add almond paste dissolved in cream, bring to a boil and reduce to medium heat.

8.Add saffron dissolved in warm milk and stir. Sprinkle crushed kasuri methi and cardamom powder.Adjust seasoning.

9.Add onion cubes and green capsicum. Stir for two minutes. Add tomato and stir for a minute.

10.Serve hot garnished with coriander leaves.

Achari Gobhi Recipe

Ingredients

Cauliflower 1 medium
Mustard oil 3 tablespoons
Mustard seeds ½ teaspoon
Cumin seeds ½ teaspoon
Fenugreek seeds (methi dana) ¼ teaspoon
Fennel seeds (saunf) ½ teaspoon
Onion seeds (kalonji) ¼ teaspoon
Coriander seeds, crushed 1 teaspoon
Asafoetida ¼ teaspoon
Onion, chopped 1 medium
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Green chillies, chopped 3
Salt to taste
Yogurt ¾ cup

Method

1.Separate cauliflower into big florets.

2.Heat mustard oil to smoking point in a kadai.

3.Add mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, onion seeds, crushed coriander seeds and asafoetida.

4.As they begin to change colour add onion. Sauté till translucent. Add ginger paste, garlic paste and green chillies. Sauté till onions turn light brown.

5.Add cauliflower and salt and sauté on medium heat till cauliflower begins to turn brown.

6.Add turmeric powder and one cup of water and cook, covered, for ten to fifteen minutes or till cauliflower is cooked.

7.Add yogurt and continue to cook till water evaporates and the gravy coats the cauliflower.

8.Serve hot

Boondi aur makai ki bhel recipe

Ingredients

Spicy boondi (readymade) 2 cups
Fresh corn kernels, boiled and well drained 2 cups
Onion, chopped 1 large
Cucumber, seeded and chopped 1 large
Tomato, seeded and chopped 1 large
Green chilli, finely chopped 1
Roasted and peeled peanuts ½ cup
Chaat masala to taste
Fresh coriander leaves, chopped 4 tablespoons
Lemon juice 1 tablespoon
Sweet tamarind chutney ¼ cup


Method

1.Take onion, cucumber, tomato and green chilli in a bowl.
2.Add corn and boondi, roasted peanuts, chaat masala, coriander leaves, lemon juice and tamarind chutney.
3.Mix well and serve immediately.