Aloo ki tikki

INGREDIENTS

3-4 Potatoes (boiled)

3 Green Chilies (chopped)

1/2 tsp Red Chili Powder

5-6 twigs Coriander Leaves (chopped)

Salt to taste

A pinch of Asafoetida

Oil to fry

METHOD

Peel the boiled potatoes and mash them while still warm.
Add green chilies, coriander leaves, salt, asafoetida and red chili powder to it and mix well.
Divide the mixture into 10-12 portions, shape them into round tikkis and flatten them a bit.
Now heat a tawa and shallow fry the tikkis in oil on both sides, till golden. Drain onto an absorbent paper.
Aloo ki Tikki is ready to serve. Serve with chutney.

Aloo Gobhi

INGREDIENTS

1 Cauliflower

4 Potatoes

1 Tomato

1 tsp Turmeric powder

½ tsp Red chilli

1 tsp Ground coriander

Salt to taste

2 tbsp Oil

METHOD

Wash cauliflower and potatoes and cut into pieces.
Heat the oil and add potatoes and cauliflower and leave it on medium flame for 5 minutes.
Add chopped tomato, turmeric powder, coriander, red chili and salt.
Cook it for 5 minutes.
Serve it with rotis.

Aloo Capsicum

INGREDIENTS

4 Capsicums

2 Potatoes

1 Large chopped onion

1 Large chopped tomato

1/2 tsp Turmeric powder

1/2 tsp Red chilli powder

1 tsp Ground coriander

2 tbsp Oil

Salt to taste

Coriander leaves

METHOD

Wash capsicum and potatoes and cut into pieces.

Heat the oil and fry chopped onion till it turns brown.

Add capsicum and potato and fry it for few minutes.

Add chopped tomato, turmeric powder,red chili powder,ground coriander and salt.

Mix it well and cook it till it turns tender.

Garnish it with fresh coriander leaves.

Serve hot with rotis.

Achaari Murg

INGREDIENTS

1 kg Chicken pieces

1 tsp Fenugreek seeds

1 tsp Mustard seeds

1 tsp Fennel seeds

1 tsp Cumin seeds

1 tsp Red chili powder

1 tsp Turmeric powder

1 tsp Onion seeds

2 Red dry chilies

2 Large onions sliced

2 tsp Garlic paste

1 tsp Ginger paste

1 Cup tomato puree

Juice of 1 lemon

1/2 Cup water

Salt to taste

3 tbsp Mustard oil

METHOD

Heat the oil in a heavy-bottomed pan till and add the mustard, fennel, fenugreek, cumin, onion seeds, chilies and fry for a few seconds.

Add the onions and fry on high level for a few seconds till the onions are well coated with oil and are still crunchy (neither fried nor soft).

Transfer to a bowl, leaving the oil in the pan.

To the same pan, add the ginger-garlic pastes, turmeric, red chili powder and sauté for a few seconds.

Add the chicken pieces and fry on high level for about 2 minutes.

Add the water and bring to a boil. Cover and cook on low level for about 20 minutes.

Add the tomato puree and fry on high level for a few seconds.

Now add the fried onion mix and sprinkle salt to taste. Mix well.

Saute on a high level for about 2 minutes.

Stir in the lemon juice.

Achaari Murg is ready.

Kulcha Chana

INGREDIENTS

200 gms Chana

40 gms Tomatoes

100 gms Onions

2 tsp Cumin seeds

1 tsp Red chili powder

2 tsp Pepper

5 Garlic flakes

2 Cinnamons

INGREDIENTS FOR KULCHA

300 gms White flour

200 ml Curd

1/4 tsp Cooking soda

1 Cup Oil

Half cup of Water

METHOD

Chop the onions and tomatoes.
Make a paste of garlic,cumin seeds,cinnamons,red chili powder.
Mix chopped onions and tomatoes to the paste
Heat the oil.
Fry the paste well
Now add chana.
Pressure cook it for 15 minutes.
Chana is ready.
Mix white flour, curd and cooking soda
Add water to this mixture and make dough out of it.
Make chapattis out of it and stuff onions in it.
Now make thin chapattis and cook it on tawa.
Serve it with hot chana.

Hariyali Panner Tikka

INGREDIENTS

400 gm Paneer

1 Cup Curd

2 Bunch corianders

1 Bunch Mint

4 to 6 Green chilies

30 gm Garlic

1tsp Ginger paste

1tsp Garam masala powder

1 tsp Chat masala

Salt to taste

2 tbsp Oil

Juice of two lemons

METHOD

Put coriander leaves, mint leaves, green chilies, garlic, ginger paste & lemon juice in a mixer & grind it to a paste.

Cut Paneer in big slices.

To the grinned mixture add curd, salt, garam masala powder, chat masala powder. Marinate Paneer in this mixture for half an hour.

You can cook it in a tandoor, or put little oil in a pan & cook it on high flame or heat oven to maximum heat & cook for ten minutes.

Garnish with onion rings & serve hot.

Chesse Toast

INGREDIENTS

2 Thick Bread Slices

100gm Cheese

1 Medium Sized Tomato (thinly sliced)

Salt as per taste

METHOD

Preheat the grill to its highest setting.

Meanwhile slice the cheese into thin slices.

Place the bread slices in a baking tray and put it in the grill.

After 4-5 min, remove the bread slices from the tray.

Now place the cheese slices on the bread slices.

Add tomato slices over the cheese slices, sprinkle salt over it, and cover with the other bread slice.

Put the above again in the heated grill until it turns golden brown.

Take it out and serve with tomato sauce.

French Toast

INGTREDIENTS

• 12 Slices French bread

• 1/2 Cup milk

• 4 Eggs

• Butter

• Salt as per taste

METHOD

•Mix all the ingredients except bread in a shallow bowl.
•Dip bread in this mixture such that the mixture covers it on both sides.
•Melt some butter in a large skillet placed on high flame.
•Cook the bread in butter until both sides become golden brown.
•French Toast is ready.
•Serve it immediately .

Carrot Pickle

INGREDIENTS

3 cups water

230gms carrots (scraped and cut into 2"long sticks)

11/2 tbsp mustard seeds

1/2 tsp chili powder

1/8 th tsp each ground mace, cloves and cardamom

2tsp salt

1/4 th cup shredded jaggery (gur)

1/3rd cup mustard oil

METHOD

Boil the water in 2-litre saucepan. Add carrots and blanch for a minute.

Drain the water and then spread carrots on a clean cloth and sundry (or spread them on a towel lined cookie tray and air dry in an oven (200-degree Fahrenheit) for an hour).

In a bowl mix the mace, cloves, cardamom, salt and jaggery.

Add the carrots and toss to mix. Transfer to a sterilized glass jar.

Pour the mustard oil into a small saucepan and place it over a moderate heat. As soon as oil begins to smoke remove it from the heat and cool it for 4 minutes, then pour it into the jar and cover it with a clean cloth.

Set the jar in sunlight for 13-14 days, bringing it indoor evrynight. Shake the jar two or three times daily.

Arbi Pickle

INGREDIENTS

1/2 kg arbi

2 teaspoons ground methi seeds

4 1/2 teaspoons ground spices

4 teaspoons ground aniseed

3 teaspoons Red chili pepper (Lal Mirchi)

4 teaspoons Salt (Namak)

1 1/2 cups Vinegar (Sirka)

2 juice of Lemons (Nimbu)

1 1/2 cups Mustard Oil (Sarson Ka Tel)

1/4 teaspoon nutmeg

1 small piece mace

METHOD

Boil the arbi in salted water until nearly tender.
Drain and cool.
Peel and press a little.
Fry the arbi in hot oil until brown. Remove from the fire, add vinegar, ground spices, aniseed, Red chili pepper , methi, salt, lemon juice.
Grated nutmeg, mace and cook till it leaves its oil.
Cool and put in an airtight jar. Serve after two days.
This pickle can be kept for 15 days in summer and two months in winter.

amla (goosberry) achar

INGREDIENTS

1/2 kg Amla

125 gms Green Chillies (slit )

125 gms Oil

50 gms Salt

1/2 tsp Jeera

1/2 tsp Mustard seeds

2 tblsp roasted & powdered Sesame seeds

1 small Lemon

METHOD

Wash and dry amla and keep aside.

Heat oil in a pan and fry green chillies for 2 minutes.

Remove the chillies from the pan Add jeera and mustard seeds.

Then add Aamla and fry for few minutes.

Sprinkle some water and cover the pan with a lid and let it stay for 6 minutes.

Turn the flame to medium and stir regularly.

aam ka mitha achar

INGREDIENTS

675gms / 11/2 lb. Green Aam (Mangoes)

575gms/11/4lb Sugar

2tsp salt

1tbsp white cumin seeds

2tsp brown cardamom seeds

1tbsp poppy seeds

1tsp red chili powder

METHOD

Wash, peel and grate the aam (mangoes). There should be about 450gms / 1lb of flesh.
Add sugar and salt and mix well in a large bowl.
Roast cumin seeds, cardamom seeds and poppy seeds, stir in chili powder and mix with the sweetened mango.
Turn the mango pickle into a sterilized jar, cover with a clean cloth and leave out in the sun or in warm, light place for about a week.
Shake the jar at least once a day.

COCONUT RICE

INGREDIENTS

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

METHOD

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.

carrot rice

INGREDIENTS

2 cup rice

2 onion

5 carrot

2 tsp fried groundnuts

2 tsp oil

a small piece of cinnamon

1 tsp broken block gram

2 nos cloves

1 tsp mustard

1 tsp bengal grama

few sprigs curry leaves

Salt as per tast

For Masala:

1 1/2 tsp coriander seeds

3/4 tsp cumin seeds

2 tsp grated coconut

4 nos red chillies

METHOD

Heat the pan, pour the 1 tsp oil. Add red chillies, coriander seeds, cumin seeds and fry till it turns brown.
Add grated coconuts and remove from the heat. Grind it after it cools down.
Grind seperately, the fried groundnuts coarsely.
Cook the rice and let it cool.
Put the carrots in warm water. Grate it without peeling the skin.
Heat oil in a pan. Add cloves, cinnamon, mustard, broken block gram and Bengal gram. Fry them.
Add curry leaves and chopped onions. Once the onion is cooked, add the grated carrots. Fry till the carrots are cooked.
Add rice and fry in a low flame. Add salt and the ground masala powder. Mix it well with the rice.
Finally add groundnut powder and remove from the flame. Serve hot.

vegetable briyani

INGREDIENTS

2 cups Basmati Rice

1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)

150 gms Green Peas

3 Finely Sliced Onion

2 Finely Sliced Green Chillies

Salt to taste

1 tsp Red Chilli Powder

2 tsp Cinnamon(dalchini),

Caraway Seeds(zeera)

4 Cloves (laung)

1/2 tsp Black Pepper Powder

4 Tomato

1/2 cup Yogurt (curd)

4 tbsp Vegetable Oil

1/2 tsp Mustard Seeds

3 tbsp Dry Fruits (cashew nuts, raisin)

METHOD

Wash the Basmati Rice well before cooking.Then take Rice with 3-3/4 cup Water and a little Salt added to it and 2 tbsp of Dry Fruits.Cook it in pressure cooker or in a pan or microwave.
Cut all the Vegetables into small thin pieces and fry each one of it separately in oil. Fry the Green Peas also.
Take 1 tblsp Oil in a pan and add Mustard Seeds, Green Chilli, Cinnamon and Caraway Seeds powder, cloves, black pepper powder and stir for about half minute. Then add Onions and saute them for a minute ot till they get pink in color.
Add Salt and Red Chilli powder and stir.
Add fine chopped Tomatoes and fry till they are properly cooked.
Take the Yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine Yogurt and stir well.Heat it for about 10 seconds.
Add all the Fried Vegetables.
Add the cooked Rice and mix well with very light hands so that the Rice grain doesn't break. Cook for about 3 minutes.
Take this vegetable biryani out in a rice serving dish.
Garnish with dry fruits and green coriander leaves.
Serve the vegetable (veg ) biryani hot with raita and pickle.

egg salad

INGREDIENTS

6 eggs (fully boiled)

2 boiled Potatoes

1 Capsicum

1 onion (thinly sliced into rings)

1 Tomato (thinly sliced into rings)

2tsp lemon juice

salt to taste

Black pepper to taste

Finely Chopped coriander leaves

METHOD

Cut eggs into halves.
Take out the yolk and mash with boiled potatoes.
Mix salt, pepper, lemon juice and chopped coriander.
Fill eggs whites with the mixture.
Serve the egg salad in a tray garnished with onion, tomatoes, chopped capsicum & coriander.

tandoori aloo

INGREDIENTS

1 Cup baby Potatoes
1 tablespoon Cream
¼ teaspoon Kasuri methi(dried fenugreek leaves)
1 tablespoon Oil
Salt to taste

To be ground into a paste

5 Kashmiri chillies
6 cloves Garlic
12 mm. (1/2”) piece Ginger
2 teaspoons Coriander-Cumin seed powder

METHOD

Wash the Potatoes thoroughly, pierce them with a fork and place them all around the circumference of the microwave turntable.
Place a glass of water in the centre to prevent the Potatoes from getting wrinkled.
Microwave on high for 5 to 6 minutes until potatoes are soft.
Heat the Oil in a microwave safe bowl, add the prepared paste and salt and mix well.
Microwave on high for 1 minute.
Add the Potatoes, Cream, and Kasuri methi and microwave on high for 2 minutes and serve hot.

SCHEZWAN SAUCE

INGREDIENTS

1 cup whole red chillies (kashmiri) , loosely packed
1 tbsp chopped ginger
1 tbsp chopped garlic 1 tbsp
1 tbsp chopped green chillies 1 tbsp
4 tbsp chopped onion
1 tbsp chopped celery stalks
2 star anise ( crushed)
1 tsp red chilli pwd
1 cup tomato ketchup
1 tbsp soy sauce
1 tbsp chilli sauce
1 tbsp vinegar
1 tsp salt
1 tbsp sugar
ajinomoto a pinch
2 drops red color
1 pinch white pepper pwd
1/2 cup oil

METHOD

Boil the red chillies in water for one minute, grind it to a rough paste
In a pan, put oil, add ginger, garlic, green chillies, onions, celery stalks, star anise and saute until onions are just translucent,
Add the chilli paste which you have grinded, saute for one minute
Add the rest of the ingredients and bring to boil
Simmer for 5 minutes and the sauce is ready
It can be stored like a pickle for a month

red chilli sauce

INGREDIENTS

125 grams Red chili (Lal Mirchi), fresh

2 teaspoons Red chili pepper (Lal Mirchi)

2 Cloves (Lavang)

1 teaspoon Mustard seeds (Rai/Sarson) (tied in a muslin bag)

1/4 cup Vinegar (Sirka)

250 grams Tomatoes (Tamatar)

1 teaspoon Sugar (Cheeni)

2 teaspoons Salt (Namak)

1 teaspoon glacial acetic acid

METHOD

Deseed the red chillies and grind.
Cook tomato pieces till tender and pass through a sieve.
Cook tomato pulp, ground red chillies, chilli powder, salt, sugar, cloves, vinegar and mustard seeds till thick.
Remove from the fire, take out muslin bag and cloves.
Mix glacial acetic acid. Pour in a bottle and cork tightly.
Keep it for one week before using.
Note: If the colour of the sauce does not look good, mix with it 1/2 teaspoon tomato red colour.

FRESH TOMATO SAUCE

INGREDIENTS

1 1/2 kgs Tomatoes (Tamatar)

1/4 teaspoon Red chilli powder (Lal mirchi)

1 cup Sugar (Cheeni)

4 Cloves (Lavang)

1 small Onion(Pyaj)

1 small piece Cinnamon (Dalchini)

30 grams Ginger (Adrak) (2 tsps chopped)

6 cloves Garlic (Lasun)

1/4 cup Vinegar (Sirka)

2 teaspoons Salt (Namak)

METHOD

Wash, dry and chop tomatoes.
Peel and chop the onions, garlic and ginger. Coarsely crush spices.
Place tomatoes, onion, garlic and ginger in a degchi and cook over a gentle fire till tender.
Add spices, sugar, chilli powder and cook till thick.
Strain through a sieve and use.
This sauce cannot be stored.