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| Welcome to the recipe section. New recipes will be added from time to time and if you don't find what you are looking for, then please use the contact us tab and send us a note. Enjoy! Bon Appetite! You can also share your recipes with us and we can post them on this site. Feel free to contact us. Last Revised/Updated: 03/29/2008. Vegetarian Dishes Vegetable Jalfrezi Ingredients: Carrots 2 Cauliflower florets 8 - 9 Green beans 11 - 12 Green peppers, small 2 Green peas 1/2 cup Tomato, small 1 Onions, medium 2 Almonds 7-8 Cashews 7-8 Ginger 2 inches Garlic 2 - 3 flakes Cumin seeds 1 tsp. Red chilli powder 1 tbsp. Coriander powder 1 tbsp. Lemon juice 1 tbsp. Coriander leaves, chopped for garnishing Salt to taste Water 1 cup Method: 1. Cut vegetables into 1 inch pieces. 2. Grate one onions and keep aside. Make thin slices of the second onion. Keep aside. 3. Make paste of almonds and cashews. Keep aside. 4. Make paste of ginger and garlic. Keep aside. 5. Heat oil in a pan. Add cumin seeds. Wait till they sputter. 6. Add grated onions and stir till lightly cooked. 7. Reduce flame. Add ginger-garlic paste, lemon juice, chilli powder and coriander powder. Stir. After a minute, add almond-cashew paste. Stir the mixture till it is barely dry and starts separating from sides of the pan. 8. Add carrots, cauliflower and green beans. Mix well. Now add water. Stir, cover and let boil for 4-5 minutes. 9. Add green peppers, tomato, green peas and sliced onions while continuously stirring. 10. Cook till vegetables are tender. Now add salt. 11. Leave on heat for a minute more. 12. Garnish with coriander leaves. Serve hot. ------------------------------------------------------------------------------------------------ Vegetable Cutlets Ingredients: Mashed potatoes 2 cups Boiled green peas 1/2 cup Chopped onions 1/2 cup Chopped green chilli 2 Bread slices 4 Bread crumbs 1 cup Red chilli powder 1 tsp. Garam masala powder 1 tsp. Turmeric powder 1/4 tsp. Salt to taste Vegetable oil as required Method: 1. Mix mashed potatoes, green peas, chopped onions, chopped green chilli, red chilli powder, garam masala, turmeric powder and salt. 2. Soak the bread in water and squeeze all the water by pressing bread between the palms. 3. Mix bread and potato mixture and knead to make a smooth dough. 4. Take small quantity of this mixture and form small to medium sized balls. Then flatten it on a smooth surface in a square shape. Cut into two (triangular) parts , each half should be about 1-2 cm thick. 5. When you are done with the potato mixture, roll each of the cutlet in bread crumbs. 6. Heat oil in a kadhai (deep frying pan). 7. Deep fry the cutlets until golden brown. Serve hot with bread and tomato sauce. (Optional- Cut the bread slices of same shape as the cutlet. Then place the cutlet between the bread slices and serve with ketchup.) ------------------------------------------------------------------------------------------------ Baigan Bharta Ingredients: Eggplant (medium size) 1 Cooked green peas 1/2 cup Finely chopped onions 1 Finely chopped tomatoes 1 Finely chopped green chilli 1 Red chilli powder 1/2 tsp. Garam Masala Powder 1/2 tsp. Turmeric Powder 1/4 tsp. Vegetable oil 3 tbsp. Salt to taste Chopped green coriander leaves for garnishing Method: 1. Brush eggplant with oil and roast it on a gas burner over medium heat. 2. Frequently turn the eggplant upside down, until fully roasted. 3. Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin. 4. Mash the flesh. 5. Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat until light golden brown. 6. Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender. 7. Add green peas and mashed eggplant. Stir well. Fry for 5-7 minutes over medium heat. Garnish with green coriander leaves and serve hot. ------------------------------------------------------------------------------------------------ Palak Paneer Paneer - 250 g (or made from 1 litre milk) Cooking oil - enough to fry the paneer Gravy: Palak - 1/2 kg Cooking oil - 1tbsp Cumin seeds - 1 pinch Onion - 1 (ground into a smooth paste) Ginger garlic paste - 1 tbsp Chilli powder - 1 tsp Coriander powder - 1/2 tsp Tomato - 1 Cumin powder - 1/4 tsp Spices powder - 1 pinch Salt to taste Cream - 1 tbsp Fry the paneer cubes and leave it to dry in a kitchen towel. Cook the palak with a pinch of turmeric powder and grind into a smooth paste. Heat oil in a pan and add the cumin seeds. When it starts to splutter, add the onion paste and garlic ginger paste and sauté until the raw smell turn to its characteristic aroma. Add the chilli and coriander powder and sauté till oils starts to surface. Now add the tomato and continue to stir for a while. Now add the palak paste and allow it to boil and get mixed evenly with the masala paste. Sprinkle the cumin powder and keep stirring. Add the spice powder, cream and salt and mix well. Now put the paneer cubes into the gravy and allow to boil for a minute or two and remove from fire. It is an excellent accompaniment with bread or rice. ------------------------------------------------------------------------------------------------ Sambar Toor dhal - 1 cup Vegetables (small onions, cucumber, carrots, potatoes cut into cubes ) - 1cup Turmeric powder - 1 tsp Sambar powder - 1 tbsp Tomato - 1 Tamarind - 1 small ball Coconut oil - 1 tbsp Mustard seeds - 1 pinch Asafoetida - 1 pinch Methi - 1 pinch (Fenugreek) Curry leaves - 1 stalk salt - to taste Coriander leaves - few stalks. Cook the Toor dhal with turmeric powder until tender. Mash it lightly. Boil the vegetables with salt, turmeric pd and a few curry leaves. When the vegetables are cooked, add the cooked dhal, sambar powder, tomato and salt. When the aroma comes, add the tamarind solution. Cook well. Remove from the fire and add chopped coriander leaves. Now heat the coconut oil in a small kadhai. Add curry leaves, mustard seeds, Asafoetida pd and Methi pd. When it starts to splutter, add it to the cooked sambar. Serve hot with rice, ghee and papadam. Tips: You can add any vegetable to your liking, like drumsticks, ladies finger, brinjal, etc, or you can make it with just one vegetable. If you like to add ladies finger, sauté it in oil until the stickiness of it disappears and then add it to the boiling sambar. In doing so, the ladies finger will not get crushed. Also, sambar will not turn sticky. ------------------------------------------------------------------------------------------------ Rasam Toor dhal - 1/4 cup Turmeric powder - 1 pinch Rasam powder - 1 tbsp Tomato - 1 Asafoetida - 1 pinch Tamarind solution - to taste Salt - to taste Curry leaves Coriander leaves - few stalks Cook the dhal with turmeric powder until tender and mash well. Boil water and add the cooked dhal, tomato, rasam powder, and all ingredients except the Coriander leaves. When the strong aroma comes, remove from fire and garnish with chopped Coriander leaves. It goes very well with hot rice and papadam. ------------------------------------------------------------------------------------------------ Rice Jeera Rice Ingredients: Basmati rice 2 cups Thinly sliced onion 1 small size Cumin seeds 1 tsp. Cumin powder 2 tsp. Vegetable oil 2 tbsp. Salt to taste Method: 1. Wash rice well before cooking. Add 3-3/4 cup water and keep aside. 2. Heat oil in a pan and add cumin seeds. 3. When the cumin seeds start spluttering, add onion and fry until the onions turn transparent in color. 4. Then add cumin powder. 5. Add rice and salt & mix well. 6. Cook it in pressure cooker (wait for 1-2 whistles and then switch off the gas). You can also cook it in a pan or do microwave cooking ------------------------------------------------------------------------------------------------ Vegetable Biriyani Basmati rice - 1 cup Onion - 1 Carrot - 1 (grated) Beans - 10 (cut into 1inch pieces) Ginger garlic paste - 1 tsp Tomato - 1 Yogurt - 1/2 cup Hot water - 1&1/2 cups Chilli powder -1 tsp Coriander powder - 1/2 tsp Spices powder - 1/4 tsp Pudina (Mint) leaves - 2 tbsp (chopped) Coriander leaves - 2 tbsp (chopped) Ghee - 2 tbsp Heat ghee in a pressure cooker and sauté the onion until translucent. Now add the ginger garlic paste sauté until it gives the characteristic aroma. Now add the chili and coriander powder and sauté with a tsp of water so that it don’t get burnt. When the oil start to surface add the tomato and sauté for a few more minutes. Now add the carrot and beans and keep it closed so that it is tender. Now add the washed rice and sauté until it starts to splutter. Now add the spices powder and the chopped leaves and toss. Now add the hot water and yogurt. Pressure cook until 3 whistles, and leave it until cool. Remove from the cooker and spread on a flat serving dish. Biriyani goes well with papadam or raita and pickle. Tip: The amount of liquid (yogurt+water) should be double the amount of rice. If you don’t like to add yogurt add equivalent amount of water. The rice should be fried well. (you should listen to the spluttering sound, and it should turn slightly brown in colour. ------------------------------------------------------------------------------------------------ Chicken Biriyani Basmati rice - 1 kg Cinnamon - 2 inch piece Clove - 2 Cardamom - 5 Bay leaf - 1 Clean, wash and drain the rice. Keep aside for 5 mins. Heat ghee in a pan and add cinnamon, clove, bay leaf and Cardamom. When it starts to splutter fry the rice and keep it aside. Chicken - 1kg Turmeric powder - 1 tbsp Green chillies - 5 Ginger - 2 inch piece Red chilli powder - 2 tbsp Pepper - 2 tbsp Salt - 1 tbsp Clean the chicken, cut into small pieces. Mix well with turmeric powder, salt, finely chopped green chillies, ginger, red chilli powder and coarsely ground pepper. Fry each piece in a shallow pan. Keep aside. Onion - 5 (sliced) Ground paste of Ginger - 1 inch Garlic - 1 bulb Green chillies - 5 Red chilli powder - 3 tbsp Coriander powder - 1&1/2 tbsp Spice powder - 1 tbsp Coriander leaves - 1/2 bunch Pudina (Mint) leaves - 1/2 bunch Tomato - 3 Lime - 1 Heat ghee in a pressure cooker. Fry the onions until they turn translucent. Add the ground paste and sauté until the characteristic aroma comes. Add the chilli and coriander powder and sauté with a tsp of water so that it does not get burned. Add the tomatoes and continue to sauté. Add the leaves and spice powder and fry for a few more minutes. Add the fried chicken pieces and boiling water. Now add the rice and pressure cook for 2 mins after the pressure is maintained. Open after the pressure is completely released. Squeeze a lime and turn the rice carefully without breaking the chicken pieces. Spread on a flat serving dish. Tip: Add 2 cups of water for each cup of rice. ! cup of water can be replaced with 1 cup of yogurt. ------------------------------------------------------------------------------------------------ Dessert... Mango Rabri Ingredients: Milk 6 cups Sugar 1 cup Mango Pulp 1 cup Method: 1. Put milk in a pan. 2. Boil and simmer for 1.5 hours or till it acquires a granular consistency. 3. Remove and add sugar and stir until it dissolves. 4. Add the mango pulp when the rabri has cooled down. Serve chill. ------------------------------------------------------------------------------------------------ Plain Lassi Ingredients: Yogurt (curd) 3 cups Water 3/4 cup Sugar 8-10 tbsp. Cream 4 tbsp. Almonds 5-6 Method: 1. Mix sugar and yogurt. Churn well. 2. Add water and blend it in an electric blender till smooth and fluffy. 3. Refrigerate until it becomes ice cold. 4. Serve chilled lassi topped with cream and sliced almonds. ------------------------------------------------------------------------------------------------ Orange Ice Cream Milk maid - 1tin Milk - 1 tin Fanta orange - 2 bottles Sugar to taste Orange essence - few drops Mix the milk maid, milk and fanta in a vessel. Add the sugar. Heat in a low flame. Double boiling is better. Stir constantly so that it does not spit up. Continue the process until it thickens. Add the essence and freeze it. ------------------------------------------------------------------------------------------------ Diwali Recipes... Gujia Recipe To make 20 Gujias Ingredients: Flour 250 grams Khoya 500 grams Raisins a few Almonds 100 grams (finely chopped) Cooking oil 3 tablespoon Water 100 ml Sugar 250 grams Method Mix the oil and flour properly to form a binding consistency of breadcrumbs. Add some water and knead lightly the entire mixture. Make it soft dough and set it aside with a damp cloth covering it. Fry the khoya in cooking oil till it becomes light brown and then mix the sugar in it properly. Add the almonds and raisins, and fry for a few more minutes. Remove from fire and let it cool. Make small thick chapattis out of that kneaded dough. Fill half of the chapatti with the khoya mixture and, rolling it, seal the sides of the chapatti keeping the khoya inside it. Make the sealing look decorated by giving a look of hemming. Deep-fry these gujias until it becomes light golden brown, keeping the flame at low. Take out the gujias on a paper napkin and let the oil get soaked. Serve hot or store it in an airtight container for using it on that special day. -------------------------------------------------------------------------------- Kheer Recipe For serving 4 to 5 people Ingredients: Milk 1 liter Rice 200 grams (soaked for ½ an hour before cooking) Sugar to taste Cashew nut a few (finely chopped) Cardamom 4 to 5 pieces (peeled off seeds only) Raisin a few (soaked few minutes before adding) Method Put the milk on a pan and let it boil for a few minutes, keeping the flame at low. Stir continuously when the milk becomes a little thick. Put sugar into the milk and stir constantly until the sugar melts. When the entire content is ready, put the rice in it and, stirring at intervals, let it boil for a while. When the rice is cooked, garnish it with the chopped cashew nuts, cardamoms and raisins. Serve it hot. -------------------------------------------------------------------------------- Mitha Khaja Recipe For serving 3 to 4 people Ingredients: Flour 1½ cup Jaggery ½ cup 1 cup of water Cardamom powder 1/4 tablespoon Ghee 1 tablespoon Method First, heat the water and jaggery until it dissolves in the water. Strain and cool it and add cardamom powder and ghee in the flour and knead the flour with jaggery water till the dough becomes stiff. Breaking it into 24-25 parts, knead and roll it into 4'' rounds. And keep it aside so as to make it a bit dry and fry it in hot ghee until its colour becomes golden. Then drain and cool it till the khajas becomes crisper. Serve it or keep it in an airtight container. -------------------------------------------------------------------------------- Kharipudi Recipe For serving 4 to 5 people Ingredients: Wheat Flour 2 cup Rice Flour 1/2 cup 1/2 tbsp of omam seeds 1/2 tsp. of turmeric powder Ghee 2 tablespoon Some dry flour for dusting Method Mix plain flour and 1/4 cup rice flour together. Add asafoetida, omam seeds, turmeric, oil and mix it properly so as to make the dough more softer. Apply ghee and roll it like a large chapatti. Sprinkling some rice flour, roll it into tight Swiss roll and cut into thick slices and keep it aside. Then heat the oil in a pan and fry the pudis till it becomes golden colour. Now drain and keep it aside and its ready to serve. -------------------------------------------------------------------------------- Lapsee Recipe For serving 3 to 4 people Ingredients: 1 cup of wheat gram (Dalia) 1 1/2 of cup sugar 1 cup of ghee 1 tbsp. of chopped almonds & pistachios with 1/2 cardamom powder Method Warm ghee in a pan by adding wheat gram. Stir and cook till gram turns golden in color and aroma exudes. Melt sugar in 1-cup water and keep aside. Boil and add remaining water to roasted wheat gram stir gently now, and cook till the grain of the gram is soft on pressing. Cook till ghee separates along the sides. Now its ready to serve. ----------------------------------------------------------------------------------- Breads... Naan Ingredients: Maida 3 cup Baking powder 1/2 tsp. Yogurt (Curd) 1/2 cup Milk 1/2 cup Oil 1 tbsp. Butter 2 tbsp. Egg 1 Sugar 1/4 tsp. Salt to taste Sesame(til) 1/4 cup Method: 1. Sieve maida and baking powder. 2. Add salt, sugar, yogurt, oil and butter and mix well (crumble with fingers). Add egg and mix well. 3. Add milk and water (if required) a little at a time and knead the dough until it turns very smooth. 4. Cover it with a wet cloth and set aside for at least 2 hour. 5. Divide into medium size balls of equal portions. 6. Roll the ball with a few sesame seeds, apply some flour and roll into thick circular shaped. 7. Now place it in a preheated Tandoor or cook in a preheated oven (350 degrees) by placing it on a greased tray. 8. Remove when it is light Golden brown on both sides. Cut it into two parts diagonally. Serve hot topped with butter. Serve with veg/non-veg dishes. ----------------------------------------------------------------------------------------------------------------- Non-Vegetarian Chicken Makhani (Butter Chicken) Ingredients: Tandoori Chicken 1 whole Butter 50 gms Cream 1 cup Tomato puree 3 cups Garam Masala Powder 2 tsp. Red chilli powder 1 tsp. Coriander powder 1/2 tsp. Ginger paste 1 tsp. Garlic paste 1 tsp. Green chilli paste 1 tsp. Salt to taste Chopped green coriander leaves for garnishing Method: 1. Take 1 whole tandoori chicken and cut it into pieces. 2. Heat half of the butter in a frying pan. Add ginger garlic and green chilli paste and sauté for 1 minute. Add chicken pieces and fry until brown from all the sides. Remove and keep aside. 3. Add the remaining butter and reheat. Add tomato puree, red chilli powder, garam masala powder, coriander powder and salt. Stir well. 4. Add little water just enough to make a thick gravy and bring it to boil on high. Reduce the heat and add chicken pieces. 5. Stir gently to coat all the chicken pieces with tomato gravy. Add 1/2 cup cream and simmer for 10 minutes. Garnish with coriander leaves and rest of the cream and serve hot. ------------------------------------------------------------------------------------------------ Egg Curry Ingredients: Boiled eggs 4 Onion 1 Tomato 1 Ginger paste 1 tsp. Garlic paste 1 tsp. Green chilli 1 Red chilli powder 1 tsp. Turmeric Powder 3/4 tsp. Garam Masala Powder 1 tsp. Bay leaves 2 Cloves 2-3 Black pepper 4-5 Vegetable oil 5 tbsp. Salt to taste Coriander leaves Method: 1. Cut onion, tomato and green chilli into small pieces. Grind it in a mixer to make paste. 2. Cut the eggs into half. 3. Heat oil in a frying pan. Reduce the heat and fry eggs with egg yolk facing the top. Then slowly make the eggs upside down and fry the other side till light golden brown in color. 4. Remove the fried eggs from pan and keep aside. 5. Add bay leaves, cloves, black pepper and fry for 30 sec. 6. Add onion tomato paste. Add ginger-garlic paste. Fry until oil starts separating. 7. Add red chilli powder, turmeric powder, garam masala, salt. Heat for a few seconds and then add 3 cups of water to make gravy. Bring the gravy to boil and let it cook for 10 minute on low heat. 8. When the gravy becomes thick, switch off the gas. 9. Place the fried eggs (with egg yolk facing the top) in a dish and pour this gravy over the eggs. Serve hot. Garnish with finely chopped coriander leaves. ------------------------------------------------------------------------------------------------ Chicken Masala (Mangalorean style) 1 kg chicken 4 tbsp curd (plain yogurt) 1 tsp turmeric powder 1 cup onion, finely chopped 1 tsp ginger powder 1 tsp garlic powder 2 tsps chilli powder 2 tsps coriander powder 1/4 cup oil salt to taste Cut chicken into pieces and marinate with curd and salt and keep aside for an hour. Heat oil and fry turmeric. Add onion and fry till light brown. Then add ginger and garlic mixed in a tbsp of water and stir well. Then add chilli and coriander mixed in 4 tbsps water. Stir well till oil comes out clear. Now add the chicken and sufficient water to make good sauce. Cover and let cook on gentile fire till chicken is done. ------------------------------------------------------------------------------------------------ More Chicken Dishes... Butter Chicken Ingredients Chicken - 300 grams, cleaned and cut into small pieces Cinnamon- 2" pcs Salt - to taste Cashew & almond paste - a handful ground smoothly Ginger & garlic paste - 2 tspns Turmeric powder- 1/4 tsp Chilly powder - 2 tsp Coriander powder- 1 tspn Onion - one chopped Orange colour - 1 1/2 tsp Butter - 3 tspn Oil - 2 tspn Tomato puree - 2 tomatoes blended smoothly Directions Fry onions in oil till transparent. Add cinnamon and let it fry. Then add ginger & garlic paste along with a little water. Stir continuously. Add turmeric, chilly, coriander powder with salt and mix well. Pour in tomato puree, cashew & almond paste - mix well with water. When it starts to boil add the chicken which should be mixed with a little colour. Then add sufficient water for the chicken to boil. The gravy should get thick or according to your requirement. Before switching off add butter and serve hot with parathas. -------------------------------------------------------------------------------- Butter Chicken Ingredients 1 3/4 pounds skinless, boneless chicken breast halves - cubed 1 tablespoon lemon juice 1 tablespoon chili powder salt to taste 1 cup yogurt salt to taste 2 tablespoons garlic paste 1/2 tablespoon garam masala 2 tablespoons melted butter 1 tablespoon chili powder 2 tablespoons lemon juice 2 tablespoons olive oil 2 tablespoons ginger garlic paste 1 tablespoon garam masala 1 tablespoon ginger paste 1 tablespoon chopped garlic 1 tablespoon butter 1 tablespoon chopped green chile pepper 2 cups tomato puree 1 tablespoon chili powder salt to taste 1 cup water 1 tablespoon honey 1/2 teaspoon dried fenugreek leaves 1 cup fresh heavy cream Directions To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour. Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours. Preheat oven to 400 degrees F (200 degrees C). 4 Place chicken on skewers. Place skewers in a 9x13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through. 5 To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger, garlic paste and green chile peppers. Saute until tender, then stir in tomato puree, chili powder, salt, garam masala and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek. 6 Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream. -------------------------------------------------------------------------------- Tandoori Chicken Ingredients 12 Chicken drumsticks and/or breast pieces (skin removed) 1 cup plain yoghurt or 2 cups Buttermilk 1 1/2 tbsp. red chilli powder 1 tbsp. ginger powder 2 tbsp. coriander powder 1 tbsp. garlic powder 1 tbsp. cumin powder 1/2 tbsp. garam masala Meat tenderiser (optional) 2 tbsp. salt (use less if tenderiser contains salt) Directions Prick the chicken pieces with a fork all over. Apply the tenderiser to the chicken pieces and let it stand for an hour or so. The marinade: Take a wide and deep bowl about 12 2 inches wide and deep enough to hold all the chicken pieces. Add the yoghurt plus one-cup water or the buttermilk with no water into the bowl. Add all the spices from nos. 3 through 8 into the bowl and stir to form a homogeneous mixture. Now add the chicken pieces into the mixture, so that they are all covered with the paste/mixture. Cover the bowl with a lid and let it stand for 6 hours. If you plan to marinade for 12-15 hours, put it in the refrigerator. The more time it is marinated, the better it will absorb the spices and the tastier it will be. When you are ready to grill the chicken, apply melted butter to the the chicken pieces with a brush or spoon all over and you are ready to grill the chicken on the barbecue in the normal fashion. Turn over the chicken pieces when they look brownish red in colour or darker if you prefer it well done. Slice finely onion into rings, add some salt and lemon juice to it, to be served as a salad with the tandoori chicken. Lemon juice sprinkled on the cooked pieces also adds to the flavour, if you wish. -------------------------------------------------------------------------------- Chicken Masala Ingredients 1 kg chicken 4 tbsp. curd (plain yoghurt) 1 tsp. turmeric powder 1 cup onion, finely chopped 1 tsp. ginger powder 1 tsp. garlic powder 2 tsps chilli powder 2 tsps coriander powder 1/4 cup oil Salt to taste Directions Cut chicken into pieces and marinate with curd and salt and keep aside for an hour. Heat oil and fry turmeric. Add onion and fry till light brown. Then add ginger and garlic mixed in a tbsp. of water and stir well. Then add chilli and coriander mixed in 4 tbsps water. Stir well until the oil comes out clear. Now add the chicken and sufficient water to make good sauce. Cover and let cook on gentle heat till chicken is done. -------------------------------------------------------------------------------- Chicken Tikka Ingredients 3 lbs. Chicken 1 cup Yoghurt 1 tbs. Pressed Garlic & Ginger 1 tbs. Lemon Juice 2 tbs. Red Chilli Powder 2 tbs. Olive Oil Salt & Pepper to taste Directions Skin & bone the chicken. Cut into 4 parts. Prick it well with a fork or a sharp knife. Mix yoghurt, ginger, garlic, chilli powder, salt and pepper in a bowl. Place chicken into marinade for 2 hours. Thread chicken pieces onto skewers. Brush with olive oil and place on BBQ for 6 minutes or more on each side. -------------------------------------------------------------------------------- Roast Chicken Ingredients 2 Small ready-roasted chickens 3 tbsp. Vegetable oil or ghee 3 chopped garlic cloves 1 cup chicken stock 4 tbsp. Balti masala paste 1 tbsp. Finely chopped coriander leaves Directions Skin and bone the chicken, cutting the meat into chunks. Add the oil or ghee to your karahi, heat, and quickly stir-fry the garlic before it browns, add the chopped onions and fry until translucent. Add the chicken, then the masala paste. Stir-fry for 5 minutes or so. Add the chicken stock, stir, and cook until reduced (usually 10 minutes or thereabouts). Add coriander leaves and serve in Balti bowls. -------------------------------------------------------------------------------- Chicken Moglai Ingredients 1 Large chicken, skinned, meat removed and cut into chunks 12 oz clarified butter, ghee, or unsalted butter 2 Onions, grated (medium size) 2 tsp. Salt 1 1/2 Inch piece ginger, peeled and grated 9 Garlic cloves, crushed 6 Green cardamoms, broken slightly open 2 1 1/2-inch cinnamon sticks 4 Eggs, lightly beaten 4 tbsp. Sugar 6 tbsp. Ground almonds 27 fl Cream Flaked almonds to garnish Directions Heat the ghee or butter in a large wok over moderate heat and fry the onions with the salt until translucent. Add the ginger, garlic, cardamoms, and cinnamon sticks. Stir-fry until the onions are golden brown. Add the chunks of chicken and cook, stirring occasionally, for about 15 minutes. In a small bowl, mix together the eggs, sugar, ground almonds and cream. Lower the heat to "very low" and pour the egg and cream mixture into the wok. Simmer gently for 5-7 minutes, until the chicken is cooked and tender. Be careful not to overcook the sauce, or the eggs and cream will curdle. Serve garnished with flaked almonds. -------------------------------------------------------------------------------- Indian Curry Chicken Ingredients 3 tablespoons tomato sauce 3 tablespoons plain yogurt 1 cup water 1 inch cube of ginger 2 tablespoons water 4 cloves garlic 1 cut-up, skinned chicken 2 bay leaves 3 tablespoons oil 1 cinnamon stick 5 cardamom pods (green if you can find them) 5 whole cloves 1 teaspoon hot pepper flakes 1 teaspoon turmeric 1 teaspoon salt 1/8 teaspoon pepper 1 tablespoons lemon juice Directions Mix the tomato sauce, yogurt and water and set aside. Blend the garlic, ginger and water until smooth. Brown the chicken pieces in the oil Remove the chicken from skillet and lower heat. Add the cinnamon stick, bay leaves, cardamom pods, cloves and hot pepper flakes. Stir for 30 seconds. Add the garlic and ginger paste and the turmeric. Stir for 1 minute. Add tomato mixture, salt, pepper and lemon juice. Stir. Add chicken, cover and simmer for 30 minutes, turning chicken a few times. Serve with plain rice. -------------------------------------------------------------------------------- Goan Recipes... The Goan cuisine is an interesting mix of varied influences and is undoubtedly one of the most evolved cuisines of India.. There are two separate traditions in cuisine influenced by the respective religions of Hinduism and Christianity. Though the recipes and techniques are different, there are some points where they come together to produce culinary wonders. Goan Vindaloo (Pork) Ingredient 1 kg lean pork cleaned 10 cloves garlic 1 inch piece ginger 10 dried red chillies/peppers 10 peppercorns 8 cloves 1 inch piece cinnamon 1 tsp cumin seeds ½ mustard seeds 2 medium onions, chopped fine ½ tsp sugar ½ tsp vinegar 2 tbsp oil ½ peg coconut feni 2 cups water Salt as per taste Method: Cut the cleaned pork into ½ inch sized pieces. Apply salt and keep aside. Grind all the spices and blend it with vinegar, adding the ½ tsp sugar. Apply the ground spices to the meat and marinate for 3 hours. Heat the oil in the pan on medium heat and add the meat. Fry the meat for few minutes, then add the chopped onion, coconut feni, rest of the vinegar and the water gradually. Cover the pan and lower heat. Stir cook till meat is tender and the oil rises to the top. Note: Chicken or beef can also be used in the recipe given for Pork Vindaloo. -------------------------------------------------------------------------------- Assado de Leitoa (Roast Pigling) Ingredients 4 legs of pigling 4 inch piece of ginger 25 cloves of garlic 1 tsp cumin seeds 2 inch piece of cinnamon 16 cloves 2 tsp peppercorns 2 inch piece of turmeric 1 tsp sugar or small bit of jaggery 4 tbsp ghee or fat Salt as per Taste Method: Wash the legs of the pigling well, prick slightly and rub in the salt and keep aside. Grind all spices to fine paste with a little water and apply this paste to the legs. Sprinkle a tablespoon of vinegar and keep aside for an hour or so. Then take a pan, place it on slow fire, pour ghee or fat and arrange the legs. Allow to sizzle for a while and then add 3 or 4 cups of warm water including the water with which the grinding stone has been washed. When the water is almost dried and the meat is cooked, remove the pan from the fire. With the help of a fork and knife ( do not use fingers) slice the meat off the legs very neatly and fry these pieces in ghee or fat in a frying pan. Arrange the meat slices on a flat dish, sprinkle the gravy that is left in the pan over the meat and surround the meat with salad. -------------------------------------------------------------------------------- Galinha com Coentro (chicken with coriander) Ingredients 2 chickens 100 gm coriander leaves 80 gm ginger 80 gm garlic 4 green chillies 10 gm hot masala (cloves, cinnamon, cardamom, peppercorn & cumin seeds) ½ tsp turmeric powder 15 gm cashew nut paste Oil to fry 1 ½ tbsp lemon juice Salt as per taste Method: Clean, remove skin and de-bone the chicken and cut into eight pieces. Marinate the chicken with salt, lemon juice and turmeric powder and keep aside. Grind the spice and other ingredients together to a fine paste. Rub the chicken with ground paste. Keep it at least one hour for marination. Heat oil and quickly fry the chicken on both sides, thereby sealing in its juice. Do not over fry. Add remaining ingredients and cook for 3 to 4 minutes. Add salt as per taste. Remove and serve in its own pan juice. Serve with local bread/garlic fried rice. -------------------------------------------------------------------------------- Galinha Cafreal (chicken marinated and fried) Ingredients 1 large chicken (1¼ kg) jointed 6 green chillies/peppers 1 ¼ inch piece ginger 10 cloves garlic 1 tbsp coriander seeds 1 tsp cumin seeds ½ tsp garam masala 1 tbsp lemon juice 3 tbsp oil 2 medium onions, chopped fine 4 large tomatoes, halved 6 medium potatoes, boiled, halved Salt as per taste Method: Grind to a fine paste, the ginger, garlic and all the spices in the lemon juice, including the green chillies/peppers and half chopped onions, adding salt as per taste. Joint the chicken and apply the ground spices to the chicken pieces. Marinate the chicken for 2 hours. Heat oil in a pan on medium flame and saute the rest of the chopped onion. Fry the chicken turning them over both the sides till the pieces are browned and cooked (approx. 20 mins). In a separate pan: heat 1 tbsp oil and fry potatoes and then very lightly the halved tomatoes. Serve the chicken with the fried potatoes and tomatoes.. -------------------------------------------------------------------------------- Goan Sambharachi Kodi (prawn curry) Ingredients 100 gm peeled prawns 100 gm dried prawns 4 onions 3 coconuts, grated 20 bilimbis 5 mango seeds (padde) Walnut sized ball of tamarind 1 inch piece ginger 6 flakes garlic 6 green chillies 1 tbsp sugar 4 maggi cubes 2 tbsp oil 4-5 tbsp Goan sambhar masala Salt as per taste Method: Mix the dried and fresh prawns together, salt and keep aside. Slice the bilimbis, add a handful of salt and let it drain. Heat 2 tablespoons of oil in a pan. Crush the ginger and garlic and fry over slow fire in the heated oil. Slice the onions, and fry along with the ginger and garlic, till brown. Remove the mixture in a bowl and keep aside. Fry the blimbis in the remaining oil in the pan till they change color. Remove from the pan and keep aside. Add ginger and garlic and fried onions back to the pan. Add the prawns, mango seeds and green chillies and fry. Extract thick coconut juice and keep aside. Then take about 1½ litre of thin juice. Take 4 to 5 tablespoons of the above sambhar masala and blend well with the coconut juice. Add it to the prawn mixture in the pan and let it boil well for about half an hour. Then add the thick coconut juice, bilimbis, sugar, maggi cubes and ½ cup tamarind water. Let the mixture cook well. Add salt and sugar if necessary. Note:Cook and eat with boiled Goa rice as a curry. If heated everyday, this curry can last for a long time without refrigeration. -------------------------------------------------------------------------------- Goan Fish Curry (hot & sour) Ingredients 1/2 kg shark fish or sting ray 8 red dried red chillies or peppers 8 cloves garlic 1" piece ginger 10 peppercorns 8 cloves 1" stick of cinnamon 1 teaspoon cummin seeds 1/4 teaspoon turmeric powder 1 teaspoon sugar 2 tablespoons vinegar 1 tablespoon oil 1 medium onion, chopped fine a few curry leaves 1 1/2 cups water Salt as per taste Method: Clean, wash and slice fish. Apply salt and keep aside. Grind all the spices, garlic and ginger in the vinegar then add the sugar. Heat oil on medium flame and sauté onion till golden brown. Add the ground spices to this and stir fry for 1 minute. Add the curry leaves and the water gradually. Stir cook 15 minutes till the sauce is thick. Add the fish pieces and cook for 8-10 minutes. Remove and serve. The Goan lifestyle is a blend of the east and the west reaching a peak of perfection in the culinary arts. Though fish is a Goan obsession, the Goan cuisine also includes all types of meat and vegetables, each cooked in their won unique way. Traditional Goan food is cooked in earthenware on a wood fire, thereby landing a unique flavor which no gourmet chef can duplicate in the modern day kitchen. ---------------------------------------------------------------------------------------------------------- Chutney & Salad Recipe Coconut Chutney Ingredients coconut 1 cup (freshly grated) fresh green or red chilies 2 (chopped) garlic 1 clove (optional) water 1 cup Salt as per taste for seasoning: vegetable oil 1 tsp black mustard seeds 1 tsp urad dhal 1 tsp curry leaf 1 sprig Method: Grind all the ingredients (except those for seasoning) together. Blend the mixture until it forms a coarse paste. Transfer it to a bowl. Heat the oil and when it is hot, add the mustard seeds and urad dhal. When the seeds start spluttering, add the curry leaves. Quicky stir the mustard seed mixture into the pureed coconut mixture. Tips Serve fresh with dosas, idlis, upma, utthapams, vadas, etc. -------------------------------------------------------------------------------- Tomato Chutney Ingredients Tomato 1 lb Garlic 8-10 cloves Urad dhal 1 tsp Mustard 1 tsp Turmeric 1/4 tsp Oil 8 tbsp Asafoetida 2 pinches Chilli powder 3 tsp Coriander powder 3 tsp Salt as per taste Method: Cut the tomatoes into cubes and grind them to a fine juicy paste. Grind the garlic to a fine paste. Heat oil in the pan, and prepare the seasoning with mustard, asafoetida,turmeric and urad dal. Since more oil is used it stays fresh and tasty for quite a long time. Add the garlic paste and fry for a few seconds. Pour the tomato juice into the pan and add the chilli powder and salt to taste. Keep stirring the contents till all the water is evaporated and the chutney becomes very thick. Tips Store in an air tight jar in the refrigerator. -------------------------------------------------------------------------------- Mint Chutney Ingredients A full bunch of Mint leaves garlic 3 flakes green chillies 3 - 4 tamrind paste 1/2 tsp sugar 1 1/2 tsp water 1-2 tsp (if needed) salt as per taste Method: Wash and clean the mint leaves, then pluck it from its soft stem. Put this leaves in the mixer and half gind it and then softly squeeze out the juice. Again put these half squeezed leaves in the mixer and add all the other remaining ingredients. Grind it till chutney turns smooth. Tips Mint leaves are good for acidity and helps digestion. -------------------------------------------------------------------------------- Cilantro Chutney Ingredients cilantro, chopped 2 cups channa dal 2 tsp red or green Chillies 5 salt as per taste Method: Fry the channa dal and red chillies in two tsp of oil. Chop the cilantro, add the tamarind and roasted channa dal, salt to taste and grind fine. Tips Make sure you chop the cilantro stems very finely or they will leave strings in your chutney. -------------------------------------------------------------------------------- Green Salad Ingredients cucumber 1 large tomato 1 large carrot 1 large onion 1 large salad leaves 1 large spring onions 1 bunch beetroot 1 small leafy green cabbage 1 small lemon juice extracted salt, pepper (freshly ground) ground sugar to taste Method: Steam beetroot and then peel and slice into thin rounds. Chop separately cabbage, celery and spring onions, thinly. Keep whole 6-7 salad leaves. Place all in separate bowls of chilled water for half an hour in fridge till crisp. Grate separately cucumber and carrot. Place similarly as above. Chop onion and tomatoes. (finely &separately) Rinse a transparent glass bowl with cold water. Stick the beetroot slices around the inner wall of the bowl, evenly. Spread the tomatoes at the bottom of bowl without dropping beetroot. Sprinkle salt and pepper. Drain spring onions, remove, excess moisture by dabbing lightly on kitchen towels. Spread over tomatoes. Sprinkle salt and pepper, repeat other layers similarly for each vegetable in following order. Cabbage, celery, onion and carrot. Sprinkle lemon juice, garnish by analysing the celery leaves attractively on top. Tips Make sure you don't forget to chill before serving. -------------------------------------------------------------------------------- Balti Paneer Sit-Fried Homemade Cheese (Serves 6) 1 tablespoon corriander seeds 2 tablespoons cumin seeds 1/2 teaspoon whole peppercorns 1/2 tablespoon fenugreek seeds 2 tablespoon vegetable oil 1 tablespoon unsalted butter 2 onions, minced 2 teaspoons minced garlic 1 teaspoon garam masala 1/2 teaspoon hot chili powder (optional) 1/2 teaspoon paprika salt, to taste 2 tomatoes chopped 1/2 red bell pepper, julienned 1/2 green bell pepper, julienned 1 lb low-fat paneer cut into 3/4-inch cubes Place the corriander, cumin, peppercorns, and fenugreek seeds in a coffee grinder or blender and grind coarsely by pulsing the machine on and off, or use a mortar and pestle. Set aside. Heat the oil and butter in a wok or any other round-bottomed pan over medium heat. Add the onions and garlic and saute' until the onions just start to turn golden. Add the pounded spices along with the other spices and salt. Stir-fry for 30-seconds, then stir in the tomatoes and peppers. Continue to stir and cook until the peppers are tender but still crunchy. Stir in the paneer, lower the heat, and stir-fry for about 5-7 minutes or until the paneer is heated through. Remove from heat. Dress with lemon juice and salt and pepper to taste. -------------------------------------------------------------------------------- Konjupa Malabar Coconut Shrimp (Serves 4) 3 tablespoons vegetable oil 1 teaspoon mustard seeds 1 teaspoon chopped garlic 1 cupt finely chopped red onion 1 teaspoon cumin seeds, crushed 2 tablespoons shredded fresh ginger 2 to 8 green chilies, stemmed, seeded and shredded 24 curry leaves, or 2 tablespoons chopped cilantro leaves and tender stems 2 cups cocnut milk, fresh or canned 11/2 lbs medium shrimp, peeled and deveined Corase salt Heat the oil in a large heavy non-stick saute pan over medium-high heat. When the oil is hot, add the mustard seeds and cover the pan with the lid because the seeds will pop and spatter. When the sputtering subsides, add the garlic and onion. Cook, stirring occasionally, until the onions begin to color, about 6 minutes. Stir in the cumin, ginger, chilies to taste, curry leaves (if using), and coconut milk and bring to a boil. Cook uncovered, until the sauce thickens, about 8 minutes. Add the shrimp and cook, stirring constantly, until they curl up and turn pink, about 3 minutes. Add salt to taste. If you are using cilantro, add it now. Serve immediately. -------------------------------------------------------------------------------- Dhansak Spicy Split Peas, Parsi Style (Serves 6-8) 1 lb. yellow / green split peas, washed and soaked for 2 hrs. 1 small bunch fresh spinach, washed and coarsely chopped 3 hot green chillies 1 large onion, cut in 4 1 large potato, diced 1 small eggplant, peeled and cut into large pieces A few sprigs of fresh coriander (cilantro) washed, stemmed and chopped fine (about 1-2 teaspoons) A sprig of mint, washed, stemmed and chopped fine ( about 1 teaspoon) Vegetables to be boiled with split peas. 2 lbs. lamb or veal cubes, washed well Salt to taste 1/2 teaspoon turmeric powder 1/2 cup oil 2 onions chopped fine Blend to paste next three items with a little water 1/2" piece fresh ginger root 6 cloves garlic 2 teaspoons cumin seeds 1-1/2 teaspoons chilli powder 1-1/2 teaspoons sambhar powder 4 teaspoons dhana-jeera powder 1 teaspoon gram masala powder 2 medium tomatoes, chopped 2 lemons, cut into wedges Place the soaked split peas (dar) in a large heavy-based pot with the vegetables, the lamb cubes, salt, turmeric and 6-8 cups of water. Put on high heat and bring to a boil. Lower heat to medium. Skim off the froth from the dar. Cover lightly and cook till meat is tender, about 30-45 minutes. Remove the meat with a slotted spoon and keep aside. Pour the rest of the dar into a colander which has been placed over another pot. Mash dar through colander, or puree in a blender, if necessary. Any rough residue remaining in the colander may be discarded. Meanwhile, in another pan, fry onions in oil till golden brown. Add the powdered and blended spices and cook over low heat till you get the aroma. Add the tomatoes and simmer till the tomatoes are soft and the mixture thickens. Add this mixture to the stained dar and mix well. Now add the lamb cubes and a cup of water, cover and simmer for about 20 minutes. Serve steaming hot with brown rice, kawab and Kachumber and lemon wedges. Pressure cooker may be used to shorten the cooking time. You must remember to use half the amount of water. Masala Dar is a vegetarian version of Dhansak. -------------------------------------------------------------------------------- Fish Recipies: Pan fried fish with herb mayonnaise Ingredients: 500 gm fish fillets 1 tsp mustard paste 2 tbsp white wine 1 tbsp lime juice 1/2 cup refined flour (maida) 1/2 tsp chili powder (optional) 1/2 tsp salt (optional) 1/8 tsp pepper 1 egg 1 to 2 tbsp butter 1 to 2 tbsp oil 1 cup breadcrumbs Method: Marinate the fish fillets with salt, pepper, mustard, wine, lime juice, chili powder and keep aside for 10 mins. Combine all the dry ingredients and coat the fish. Now coat it with flour followed by the egg and lastly breadcrumbs. Pan fry in butter and oil until the fish flakes easily with a fork. Drain. Serve hot with parsley flavored mayonnaise (combine 1 tbsp chopped parsley into 1 cup mayonnaise) ______________________________________________ Baked fish steaks with ginger-orange sauce Ingredients: 2 tbsp soy sauce Grated rind of 1 lemon 1 tbsp lemon juice 1 tbsp orange juice 1 garlic clove, minced 1 tbsp freshly grated ginger juice 500 gm any fish fillets Method: In an 8 inch (20 cm) square glass dish, mix together soy sauce, lemon rind, orange, lemon, garlic and ginger juice Cut fish into servings and arrange in the dish properly coating it with the sauce. Cover with waxed paper. Microwave for 5 to 6 minutes on 'HIGH', until fish flesh can easily be broken-up with a fork. Leave to rest for 5 minutes, uncovered. Serve fish, coated with sauce. _____________________________________________ Pan grilled salmon with baked potatoes Ingredients: 6 salmon fillets, brushed with oil 2 tbsp honey 2 pinches mustard powder 2 tbsp warm water 2 tsp soy sauce 1 pinch salt, to taste 1 pinch black pepper, to taste Method: For honey mustard glaze, combine honey, mustard, water, and soy sauce in a bowl. Salt and pepper to taste. Take the salmon fillet and brush it lightly with oil. Then season with salt and pepper. Grill each side for 2-3 minutes. Turn the fish over carefully only once to mark the surface, cook to desired texture. Brush flesh side of fish with honey - mustard glaze before removing from grill. Serve immediately with some baked potatoes and a tossed leafy salad topped with mayonnaise sauce. _____________________________________________________________ Mango Desserts Mango passion drink Dil vil pyaar vaar... Ingredients: Mango pulp - 2cups Mango ice cream - 2 scoops Fresh cream - 1 cup Rose syrup - 2 tbsp Mint leaves - for garnish Method: In a blender combine together the mango pulp and the fresh cream and some mango ice cream, blend well and pour into tall glasses, spoon over some rose syrup and garnish with mint leaves and serve chilled. ______________________ Mango swiss roll delight Hum tumhare hai sanam... Ingredients: Swiss roll - 1 no Mango pulp - 1 cup Castor sugar - 2 tbsp Ginger juice - 1tbsp Mix fruit jam - 1 tbsp Wine / rum - 2 tbsp Method: In a saucepan combine together the mango pulp, ginger juice, castor sugar, jam, wine or rum together and simmer for 5 mins. Slice the swiss roll and arrange in a serving plate, top with the warm mango sauce and garnish with assorted nuts and serve immediately. _________________ Sweet mango tarts Hum aur tum... Ingredients: For the pastry: Refined Flour - 100 gms Butter - 50 gms Cold water - 3 to 4 tbsp For the filling: Mango cubes - 1 cup Mango pulp - 1/2 cup Chopped pistas - 1 tbsp Chopped almonds - 1 tbsp Method: To prepare the pastry - combine together the flour, butter and cold water and make a pastry dough. Rest in the fridge for 20 mins. Roll out into 1.2 inch thickness and cut into round tarts. Bake the tarts without any filling in a preheated oven at 270 -300 degree F for 7-10 mins and remove. For the filling combine together the mango pulp, mango cubes and the nuts. Fill them into the pastry cups and serve warm or chilled. ________________ Sweet Mango Lassi INGREDIENTS 1 1/4 cups plain yogurt - water needed only if yogurt is very dense 1 teaspoon rose water 1/2 cup fresh mango pulp 1/3 cup cold water 4 tablespoons honey or sugar 9-10 standard-size ice cubes. Blend everything but the ice cubes in the blender until the sugar or honey is dissolved. Add the ice and blend until frothy! For a salted drink, substitute sugar/honey with salt. Just a tiny pinch of salt and you can add some sugar also to taste. __________________ Cashew Potato Stew INGREDIENTS Coconut Milk Powder 60g Boiled and peeled Potato - one large Cashew 20g 1 Onion Small piece of ginger 2 Garlic Cloves 4 Green Chillies 1/2 a lemon Coconut oil or Cooking oil for frying as required Fry chopped onion in the oil. Boil the sliced potato, cashew, onion, ginger, garlic and salt in three cups of water. Add 200ml of water to the Coconut Milk Powder and a little Coconut oil and boil. Add lemon juice before removing the pan from the stove. Serve hot with Appam, Idiappam, Roti, Chappathi, etc., - To serve up to 4 people. ______________________________________________________________ More to come... |
