Ingredients:
1 oz butter
8 oz fresh apricots
4 oz self-raising flour
4 oz fine white breadcrumbs
4 oz shredded suet
2 tblsp granulated sugar
2 eggs
little milk to mix
2tsp Demerara sugar
How to make fresh apricot pudding:
* Well butter a 2-pinch pudding basin ; line bottom and sides with stoned and halved apricots placing skin sides next to basin.
* Mix flour and breadcrumbs, adding pinch salt, then add suet and sugar and mix thoroughly.
* Stir in the beaten eggs with a little milk, and stir well until eggs are evenly blended. Add a little more milk to make a stiffly dropping consistency.
* Sprinkle Demerara sugar over the apricots in the basin, add butter in pieces, then put in the pudding mixture, smoothing the top.
* Cover with buttered paper, tied on tightly, but loosely fitting to allow pudding to rise. Simmer gently for 2 hours.
* Turn out carefully, to disturb apricots as little as possible and serve with Apricot Sauce.
APRICOT SAUCE
8 fresh apricots
1/2 pint water
3 tsp Dmerara sugar
1 tblsp apricot jam
2 tsp cornflour
How to make apricot sauce:
* Chop apricots into quarters; crack stones and remove kernels.
* Cook apricots and stones in the water and sugar for 10 minutes or until soft.
* Add the jam.
* Blend cornflour to a smooth paste with a tblsp spoon of water, add to boiling apricot mixture.
* Stir until boiling again and mixture clears and thickens slightly.
* Pour into a sauce boat to serve.
Saturday, December 15, 2007
MACARONI FRUIT PUDDING RECIPE
Ingredients:
6 oz short cut macaroni
1 pint water
1 tsp salt (namak)
1 pint milk
1 egg
2 tblsp golden syrup
2 oz currants (kishmish)
2 oz sultanas
1 oz butter
grated nutmeg (jaiphal)
How to make macaroni fruit pudding:
* Boil the macaroni in the water with salt added 5-7 minutes.
* Drain and return to pan.
* Add the milk, bring to the boil, stirring all the time. Remove from heat, stir in beaten egg and the syrup.
* Add the cleaned fruit and the butter, mix well.
* Pour into a buttered pie-dish, grate nutmeg over.
* Bake in moderate oven for 30 minutes.
6 oz short cut macaroni
1 pint water
1 tsp salt (namak)
1 pint milk
1 egg
2 tblsp golden syrup
2 oz currants (kishmish)
2 oz sultanas
1 oz butter
grated nutmeg (jaiphal)
How to make macaroni fruit pudding:
* Boil the macaroni in the water with salt added 5-7 minutes.
* Drain and return to pan.
* Add the milk, bring to the boil, stirring all the time. Remove from heat, stir in beaten egg and the syrup.
* Add the cleaned fruit and the butter, mix well.
* Pour into a buttered pie-dish, grate nutmeg over.
* Bake in moderate oven for 30 minutes.
GINGER PUDDING RECIPE
Ingredients:
2 oz flour
4 oz breadcrumbs
3 oz shredded suet
1/2 tspful baking powder
chopped ginger (adrak)
2 tblsp golden syrup
1 tspful ground ginger (adrak)
little milk
How to make ginger pudding:
* Mix the dry ingredients in a pan, add the golden syrup, and lastly enough milk to make a fairly firm mixture.
* Put into a greased pan, cover with a double piece of greased paper and steam for 2- 2 1/2 hours.
2 oz flour
4 oz breadcrumbs
3 oz shredded suet
1/2 tspful baking powder
chopped ginger (adrak)
2 tblsp golden syrup
1 tspful ground ginger (adrak)
little milk
How to make ginger pudding:
* Mix the dry ingredients in a pan, add the golden syrup, and lastly enough milk to make a fairly firm mixture.
* Put into a greased pan, cover with a double piece of greased paper and steam for 2- 2 1/2 hours.
FIG PUDDING RECIPE
Ingredients:
8 oz breadcrumbs
8 oz figs (anjeer)
6 oz shredded suet
2 eggs
scrape of nutmeg (jaiphal)
1/2 pint milk (doodh)
6 oz sugar (cheeni)
How to make fig pudding:
* Chop the figs very finely and mix with the breadcrumbs, sugar, suet and nutmeg.
* Add the beaten eggs and the milk.
* Put the mixture into a greased basin, cover with a double piece of greased paper and steam for 3 hours.
* Serve with wine foam sauce.
8 oz breadcrumbs
8 oz figs (anjeer)
6 oz shredded suet
2 eggs
scrape of nutmeg (jaiphal)
1/2 pint milk (doodh)
6 oz sugar (cheeni)
How to make fig pudding:
* Chop the figs very finely and mix with the breadcrumbs, sugar, suet and nutmeg.
* Add the beaten eggs and the milk.
* Put the mixture into a greased basin, cover with a double piece of greased paper and steam for 3 hours.
* Serve with wine foam sauce.
COTTAGE PUDDING RECIPE
Ingredients:
4 oz cooked potatoes (aloo)
1 pint of milk (doodh)
2 eggs
2 oz sugar (cheeni)
How to make cottage pudding:
* Mash the potatoes, add the sugar, eggs and lastly the milk.
* Mix well together.
* Grease a pie dish, pour in the mixture and bake in a moderate oven for 3 /4 hour
4 oz cooked potatoes (aloo)
1 pint of milk (doodh)
2 eggs
2 oz sugar (cheeni)
How to make cottage pudding:
* Mash the potatoes, add the sugar, eggs and lastly the milk.
* Mix well together.
* Grease a pie dish, pour in the mixture and bake in a moderate oven for 3 /4 hour
HONEYCOMB PUDDING RECIPE
Ingredients:
1 quart milk
3 eggs
1/2 oz powdered gelatine
2 oz loaf sugar (cheeni)
1 tsp vanilla essence
How to make honeycomb pudding:
* Separate the egg-whites from the yolks.
* Dissolve the gelatine in a little warm milk, add the sugar, the rest of the milk and the beaten yolks and stir over a gentle heat until it thickens like a custard.
* Then take the saucepan off the fire, leave to cool, fold in the stiffly beaten whites.
* Add the vanilla essence and pour into a wetted mould.
* Turn out when set.
1 quart milk
3 eggs
1/2 oz powdered gelatine
2 oz loaf sugar (cheeni)
1 tsp vanilla essence
How to make honeycomb pudding:
* Separate the egg-whites from the yolks.
* Dissolve the gelatine in a little warm milk, add the sugar, the rest of the milk and the beaten yolks and stir over a gentle heat until it thickens like a custard.
* Then take the saucepan off the fire, leave to cool, fold in the stiffly beaten whites.
* Add the vanilla essence and pour into a wetted mould.
* Turn out when set.
COFFEE PUDDING RECIPE
Ingredients:
5 ozl strong coffee
5 oz sugar
4 eggs
1 pint milk
small pinch of salt
How to make coffee pudding:
* Boil the milk and leave it to cool a little.
* Beat the eggs and sugar together and add the milk and salt, then the coffee.
* Strain the mixture into a pie dish, stand in a tin with boiling water half way up the dish and cook in a moderate oven until quite firm.
* Leave to cool and when cold sprinkle with castor sugar.
5 ozl strong coffee
5 oz sugar
4 eggs
1 pint milk
small pinch of salt
How to make coffee pudding:
* Boil the milk and leave it to cool a little.
* Beat the eggs and sugar together and add the milk and salt, then the coffee.
* Strain the mixture into a pie dish, stand in a tin with boiling water half way up the dish and cook in a moderate oven until quite firm.
* Leave to cool and when cold sprinkle with castor sugar.
YORKSHIRE PUDDING RECIPE
Ingredients:
8 oz flour
2 eggs
1 pint milk
pinch of salt
How to make yorkshire pudding:
* Sieve the flour and salt into a basin.
* make a well in the center and break the eggs into it; add a little of the milk and mix it in well.
* When half the milk is in, beat well for 10 minutes, then add the rest of the milk, still beating.
* The batter should stand for atleast 1 hour before it is used.
* Add about a tblspful of cold water at the last minute for a really light pudding.
* Get a little fat really hot before pouring in the batter, then bake in a moderate oven for 30 minutes, raising the heat just enough to brown it at the end.
8 oz flour
2 eggs
1 pint milk
pinch of salt
How to make yorkshire pudding:
* Sieve the flour and salt into a basin.
* make a well in the center and break the eggs into it; add a little of the milk and mix it in well.
* When half the milk is in, beat well for 10 minutes, then add the rest of the milk, still beating.
* The batter should stand for atleast 1 hour before it is used.
* Add about a tblspful of cold water at the last minute for a really light pudding.
* Get a little fat really hot before pouring in the batter, then bake in a moderate oven for 30 minutes, raising the heat just enough to brown it at the end.
TOFFEE PUDDING RECIPE
Ingredients:
12 oz bread, cut in squares
4 oz butter
8 oz Demerara sugar
8 oz golden syrup
little milk
How to make toffee pudding:
* Put the sugar, butter and syrup into a frying pan, and boil until golden brown.
* Dip the squares of bread in milk, then put into pan and let them get really hot.
* Pile them up on a hot dish and serve, if possible, with whipped cream.
12 oz bread, cut in squares
4 oz butter
8 oz Demerara sugar
8 oz golden syrup
little milk
How to make toffee pudding:
* Put the sugar, butter and syrup into a frying pan, and boil until golden brown.
* Dip the squares of bread in milk, then put into pan and let them get really hot.
* Pile them up on a hot dish and serve, if possible, with whipped cream.
FRUIT DELIGHT PUDDING RECIPE
Ingredients:
1 cup Red Jelly
1 cup Gren Jelly
1 Tin Mix Fruit
1 small Cake
3 cup Fresh Cream
1 cup Milk
1 tsp Custard Powder
4 tsp Sugar
1 Orange
1 Apple
1 cup Grapes
1 slice Pineapple
How to make fruit delight pudding:
* Mix the custard powder in a little milk.
* Boil the rest of the milk.
* When it comes to a boil , while continously stiring add the dissolved custard powder to the milk.
* While stiring add the sugar.
* When the mixture thickens put off the flame.
* Beat the cream till frothy.
* Cut the fruits in small pieces.
* Cut small pieces of the cake.
* Prepare both the jellies as instructed on the packet.
* Now in bowl mix the pieces of the cake, mix fruits, custard, cut tin fruits, half jelly and half cream.
* Let this mixture set in the refrigrator.
* When fully set take it out and decorate with the rest of the jelly and cream.
1 cup Red Jelly
1 cup Gren Jelly
1 Tin Mix Fruit
1 small Cake
3 cup Fresh Cream
1 cup Milk
1 tsp Custard Powder
4 tsp Sugar
1 Orange
1 Apple
1 cup Grapes
1 slice Pineapple
How to make fruit delight pudding:
* Mix the custard powder in a little milk.
* Boil the rest of the milk.
* When it comes to a boil , while continously stiring add the dissolved custard powder to the milk.
* While stiring add the sugar.
* When the mixture thickens put off the flame.
* Beat the cream till frothy.
* Cut the fruits in small pieces.
* Cut small pieces of the cake.
* Prepare both the jellies as instructed on the packet.
* Now in bowl mix the pieces of the cake, mix fruits, custard, cut tin fruits, half jelly and half cream.
* Let this mixture set in the refrigrator.
* When fully set take it out and decorate with the rest of the jelly and cream.
ORANGE PUDDING RECIPE
Ingredients:
3 oranges
1 1/4 pints milk
1 1/2 oz cornflour
1 oz butter
3 oz sugar
2 eggs
pinch of salt
How to make orange pudding:
* Peel the oranges, cut in pieces and place in a buttered dish.
* Mix cornflour with a little of the milk.
* Boil remainder of milk, add to the cornflour paste and cook for 10 minutes, stirring constantly.
* Add the butter and a pinch of salt.
* Sprinkle a little sugar over the oranges.
* Mix the rest of the sugar with the yolks of the eggs, and add to the milk and cornflour mixture. * Stir for a minute or two longer over the fire without boiling.
* Pour over the oranges and bake for 10 minutes.
* Beat the egg whites stiffly, fold in a little castor sugar, pie on top and return to cool oven for abut 10 minutes, to set and tinge a very pale brown.
3 oranges
1 1/4 pints milk
1 1/2 oz cornflour
1 oz butter
3 oz sugar
2 eggs
pinch of salt
How to make orange pudding:
* Peel the oranges, cut in pieces and place in a buttered dish.
* Mix cornflour with a little of the milk.
* Boil remainder of milk, add to the cornflour paste and cook for 10 minutes, stirring constantly.
* Add the butter and a pinch of salt.
* Sprinkle a little sugar over the oranges.
* Mix the rest of the sugar with the yolks of the eggs, and add to the milk and cornflour mixture. * Stir for a minute or two longer over the fire without boiling.
* Pour over the oranges and bake for 10 minutes.
* Beat the egg whites stiffly, fold in a little castor sugar, pie on top and return to cool oven for abut 10 minutes, to set and tinge a very pale brown.
MILK PUDDING RECIPE
Ingredients:
2 oz rice sago
1 tblspful sugar
1/2 oz butter
1 pint milk
pinch of salt
How to make milk pudding:
* Just cover the cereal with water and let it stand for 5 minutes.
* Strain off water, and put the cereal in a greased pie dish with the sugar, butter, salt and milk.
* Let it soak for about 1 hour.
* Then stir it well and cook slowly in a cool oven for 2 hours, stirring well after ½ hours.
* The above recipe makes a pudding of medium thickness; more or less cereal should be used to vary the consistency according to taste.
* An egg can be added if desired, in which case the cereal should be boiled in the milk first and the egg added when cool.
* Then bake in the oven for 20 minutes.
2 oz rice sago
1 tblspful sugar
1/2 oz butter
1 pint milk
pinch of salt
How to make milk pudding:
* Just cover the cereal with water and let it stand for 5 minutes.
* Strain off water, and put the cereal in a greased pie dish with the sugar, butter, salt and milk.
* Let it soak for about 1 hour.
* Then stir it well and cook slowly in a cool oven for 2 hours, stirring well after ½ hours.
* The above recipe makes a pudding of medium thickness; more or less cereal should be used to vary the consistency according to taste.
* An egg can be added if desired, in which case the cereal should be boiled in the milk first and the egg added when cool.
* Then bake in the oven for 20 minutes.
MARMALADE PUDDING RECIPE
Ingredients:
2 oz breadcrumbs
2 oz flour
2 oz shredded suet
grated rind of 1 lemon (nimbu)
2 tblsp marmalade
2 oz. castor sugar
1 egg
1/4 tspful baking powder
1/2 cup milk
marmalade sauce
How to make marmalade pudding:
* Mix all the dry ingredients together, sieving the flour and baking powder.
* Add the marmalade, egg and milk.
* If the mixture is too stiff, add a little more milk.
* Put mixture into a greased basin, cover with a double piece of greased paper and steam for 2 1/2 hours.
* To make the marmalade sauce:
* peel a lemon very thinly and cut the peel into short strips.
* Boil these in water until soft, then add 2 tblspfuls of sugar and 2 tspfuls of cornflour made into a paste with a little water. Stir well and simmer for about 3 minutes.
* Remove from fire and add 2 tspfuls of lemon juice.
* Dish up the pudding and serve with the sauce.
2 oz breadcrumbs
2 oz flour
2 oz shredded suet
grated rind of 1 lemon (nimbu)
2 tblsp marmalade
2 oz. castor sugar
1 egg
1/4 tspful baking powder
1/2 cup milk
marmalade sauce
How to make marmalade pudding:
* Mix all the dry ingredients together, sieving the flour and baking powder.
* Add the marmalade, egg and milk.
* If the mixture is too stiff, add a little more milk.
* Put mixture into a greased basin, cover with a double piece of greased paper and steam for 2 1/2 hours.
* To make the marmalade sauce:
* peel a lemon very thinly and cut the peel into short strips.
* Boil these in water until soft, then add 2 tblspfuls of sugar and 2 tspfuls of cornflour made into a paste with a little water. Stir well and simmer for about 3 minutes.
* Remove from fire and add 2 tspfuls of lemon juice.
* Dish up the pudding and serve with the sauce.
LEMON PUDDING RECIPE
Ingredients:
4 oz breadcrumbs
1 oz flour
1/2 tspful baking powder
2 oz shredded suet
2 oz moist sugar (cheeni)
grated rind of 1 lemon
1 egg
3/4 cup milk
How to make lemon pudding:
* Mix all the dry ingredients together with the lemon rind.
* Add the beaten egg and milk, and stir the mixture well.
* Put into a greased mould, cover with a double piece of greased paper and steam for 2 hours.
* Serve with lemon sauce, using the juice of the lemon.
4 oz breadcrumbs
1 oz flour
1/2 tspful baking powder
2 oz shredded suet
2 oz moist sugar (cheeni)
grated rind of 1 lemon
1 egg
3/4 cup milk
How to make lemon pudding:
* Mix all the dry ingredients together with the lemon rind.
* Add the beaten egg and milk, and stir the mixture well.
* Put into a greased mould, cover with a double piece of greased paper and steam for 2 hours.
* Serve with lemon sauce, using the juice of the lemon.
DARK CHRISTMAS PUDDING RECIPE
Ingredients:
300 gms Currants
300 gms Raisins
120 gms Plain Flour ( Maida)
1 tsp Salt
1 tsp ground Ginger
1 tsp grated Nutmeg
1 tsp grounded Cinnamon and Cloves
240 gms Margarine shredded
120 gms Fresh breadcrumbs
120 gms Sugar (preferably jaggery)
60 gms Glace Cherries
60 gms Almonds blanched
30 gms Mixed Peel chopped
Few pieces rind of Oranges finely grated
Few pieces rind of Lemon finely grated
Juice of 1 Orange
2 Eggs
1 tsp Vanilla essence
6 Level tbsp Black treacle
1 tbsp Brandy
How to make dark christmas pudding:
* Wash and pick the currants and raisins and dry thoroughly.
* Sift the flour, salt and spices into a large mixing bowl.
* Stir in the margarine, bread crumbs and sugar.
* Chop and mix together the currants, raisins, cherries, almonds, mixed peel and orange and lemon rinds.
* Stir these into the prepared dry ingredients.
* Beat the orange juice with the eggs and vanilla essence and pour into the bowl.
* Add the treacle and brandy and mix until thoroughly blended.
* Turn the mix over into a greased pudding basin.
* Cover the basin securely with double thickness of grease paper and tie securely.
* place in a pressure cooker and cook till done.
* When ready, remove cover and replace with fresh grease proof paper.
* Store in a cool, dry, dark place.
* To serve, steam the pudding again.
* Turn out into a hot dish.
* Pour a little warmed brandy round the dish and light before bringing to table.
300 gms Currants
300 gms Raisins
120 gms Plain Flour ( Maida)
1 tsp Salt
1 tsp ground Ginger
1 tsp grated Nutmeg
1 tsp grounded Cinnamon and Cloves
240 gms Margarine shredded
120 gms Fresh breadcrumbs
120 gms Sugar (preferably jaggery)
60 gms Glace Cherries
60 gms Almonds blanched
30 gms Mixed Peel chopped
Few pieces rind of Oranges finely grated
Few pieces rind of Lemon finely grated
Juice of 1 Orange
2 Eggs
1 tsp Vanilla essence
6 Level tbsp Black treacle
1 tbsp Brandy
How to make dark christmas pudding:
* Wash and pick the currants and raisins and dry thoroughly.
* Sift the flour, salt and spices into a large mixing bowl.
* Stir in the margarine, bread crumbs and sugar.
* Chop and mix together the currants, raisins, cherries, almonds, mixed peel and orange and lemon rinds.
* Stir these into the prepared dry ingredients.
* Beat the orange juice with the eggs and vanilla essence and pour into the bowl.
* Add the treacle and brandy and mix until thoroughly blended.
* Turn the mix over into a greased pudding basin.
* Cover the basin securely with double thickness of grease paper and tie securely.
* place in a pressure cooker and cook till done.
* When ready, remove cover and replace with fresh grease proof paper.
* Store in a cool, dry, dark place.
* To serve, steam the pudding again.
* Turn out into a hot dish.
* Pour a little warmed brandy round the dish and light before bringing to table.
CHOCOLATE BREAD PUDDING RECIPE
Ingredients:
300 ml Milk
4-5 tblsp Sugar
4 Slices Brown Bread
3 Eggs
2 tblsp Drinking Chocolate or cocoa powder
1/2 tsp Vanilla Essence
250 ml Thick Sweetened Cream
How to make chocolate pudding with cream:
* Cut the bread into pieces. Beat the eggs and add the essence.
* Warm the milk and mix in the sugar. Gently mix in the cooca powder.
* Put off the flame and add the beaten eggs and the breadcrumbs. Mix well.
* Grease pudding mould and pour the mixture into the mould.
* Cover lossely with foil and steam in a rice cooker or pressure cooker without whistle for 30 - 40 minutes or until the pudding is spongy.
* Allow the pudding to shrink before unmoulding.
* Then put it in the fridge for 1 hour before serving with fresh, thick and sweetened cream.
300 ml Milk
4-5 tblsp Sugar
4 Slices Brown Bread
3 Eggs
2 tblsp Drinking Chocolate or cocoa powder
1/2 tsp Vanilla Essence
250 ml Thick Sweetened Cream
How to make chocolate pudding with cream:
* Cut the bread into pieces. Beat the eggs and add the essence.
* Warm the milk and mix in the sugar. Gently mix in the cooca powder.
* Put off the flame and add the beaten eggs and the breadcrumbs. Mix well.
* Grease pudding mould and pour the mixture into the mould.
* Cover lossely with foil and steam in a rice cooker or pressure cooker without whistle for 30 - 40 minutes or until the pudding is spongy.
* Allow the pudding to shrink before unmoulding.
* Then put it in the fridge for 1 hour before serving with fresh, thick and sweetened cream.
BANANA BREAD PUDDING RECIPE
Ingredients:
1 loaf French bread
2 tblsp Vanilla Extract
4 Bananas, mashed
4 cups Milk
3 Eggs
1 cup Sugar
1 cup Raisins
1 tsp freshly ground Nutmeg
1 tsp Cinnamon
Splash of rum (optional)
How to make banana bread pudding:
* Cut the lof in small cubes.
* Put the cubed loaf in a bowl.
* Now pour the milk on it and keep it aside for a hour.
* Preheat oven to 325 degrees.
* Grease 9 x 13 inch baking dish.
* In a separate bowl mix the eggs, sugar and vanilla essence.
* Pour this mixture onto the bread mixture and then spread the mashed bananas and raisins.
* Add rum, cinnamom and nutmeg powder.
* Pour this mixture on the baking dish.
* Bake in the oven for 1 hour and then let it cool.
1 loaf French bread
2 tblsp Vanilla Extract
4 Bananas, mashed
4 cups Milk
3 Eggs
1 cup Sugar
1 cup Raisins
1 tsp freshly ground Nutmeg
1 tsp Cinnamon
Splash of rum (optional)
How to make banana bread pudding:
* Cut the lof in small cubes.
* Put the cubed loaf in a bowl.
* Now pour the milk on it and keep it aside for a hour.
* Preheat oven to 325 degrees.
* Grease 9 x 13 inch baking dish.
* In a separate bowl mix the eggs, sugar and vanilla essence.
* Pour this mixture onto the bread mixture and then spread the mashed bananas and raisins.
* Add rum, cinnamom and nutmeg powder.
* Pour this mixture on the baking dish.
* Bake in the oven for 1 hour and then let it cool.
PANEER MAKHANA CURRY RECIPE
Ingredients:
2 cup Makhana
250 gms Cottage Cheese (Paneer)
4 Onion (Pyaj)
4 Tomato (Tamatar)
1 " long piece Ginger (Adrak)
4 - 5 cloves Garlic (Lasun)
1/2 cup Cream (Malai)
2 cup Milk
1 tsp Red Chily Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/2 tsp Dried Pudina Leaves
1 cup Cashewnut (Kaju)
1/2 tsp Garam Masala
1 tblsp Poppy seeds (Khuskhus)
Coriander Leaves (Dhania Patta)
4 tblsp Clarified Butter (Ghee)
How to make shahi paneer makhana curry:
* Heat clarified butter in a pan.
* Fry makhana in the ghee.
* Cut cottage cheese in samll pieces.
* Mince onion, tomato, garlic, ginger.
* Cut cashewnut in samll pieces.
* Soak poppy seeds in 1/4 cup of water.
* After 1 hour grind the soaked poppy seeds to a fine paste.
* Chop coriander leaves very finely.
* Heat clarified butter in a pan.
* Add onion, tomato, garlic, ginger paste and brown it, stirring continously.
* Add poppy seeds and fry for 2 minutes and then turn off the gas.
* To this mixture add makhana, cottage cheese, cream , salt, red chili pepper, turmeric, dried pudina leaves.
* Keep this mixture aside for half an hour.
* After half an hour put the pan on the flame and add milk.
* When it comes to a boil add 3 cups of water.
* Simmer it till the makahana are completely done and soft.
* Then add cashewnuts and garam masala.
* After 1 minute put the flame.
* Transfer the mixture to a dish and sprinkle some corainder on it.
* Serve it hot with nan, roti or parantha.
2 cup Makhana
250 gms Cottage Cheese (Paneer)
4 Onion (Pyaj)
4 Tomato (Tamatar)
1 " long piece Ginger (Adrak)
4 - 5 cloves Garlic (Lasun)
1/2 cup Cream (Malai)
2 cup Milk
1 tsp Red Chily Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/2 tsp Dried Pudina Leaves
1 cup Cashewnut (Kaju)
1/2 tsp Garam Masala
1 tblsp Poppy seeds (Khuskhus)
Coriander Leaves (Dhania Patta)
4 tblsp Clarified Butter (Ghee)
How to make shahi paneer makhana curry:
* Heat clarified butter in a pan.
* Fry makhana in the ghee.
* Cut cottage cheese in samll pieces.
* Mince onion, tomato, garlic, ginger.
* Cut cashewnut in samll pieces.
* Soak poppy seeds in 1/4 cup of water.
* After 1 hour grind the soaked poppy seeds to a fine paste.
* Chop coriander leaves very finely.
* Heat clarified butter in a pan.
* Add onion, tomato, garlic, ginger paste and brown it, stirring continously.
* Add poppy seeds and fry for 2 minutes and then turn off the gas.
* To this mixture add makhana, cottage cheese, cream , salt, red chili pepper, turmeric, dried pudina leaves.
* Keep this mixture aside for half an hour.
* After half an hour put the pan on the flame and add milk.
* When it comes to a boil add 3 cups of water.
* Simmer it till the makahana are completely done and soft.
* Then add cashewnuts and garam masala.
* After 1 minute put the flame.
* Transfer the mixture to a dish and sprinkle some corainder on it.
* Serve it hot with nan, roti or parantha.
PANEER COCONUT GRAVY RECIPE
Ingredients:
250 gms Cottage Cheese (Paneer)
3 Onion (Pyaj)
4 - 5 cloves Garlic (Lasun)
1 " long piece Ginger (Adrak)
4 Tomato (Tamatar)
Coriander Leaves (Dhania Patta)
2 fresh red chillies
1/2 tsp Cumin Seed (Jeera)
1 tsp Coriander Seeds Powder (Dhania Powder)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/2 tsp Sugar
3 tblsp Groundnut (Moong Fali) Powder
1 cup Coconut Milk
1 tsp Lime or Lemon Juice (Nimbu)
2 tblsp Clarified Butter (Ghee)
How to make paneer coconut gravy:
* Cut paneer in squares.
* Grind onions to a paste.
* Grind tomatoes finely.
* Grind ginger (adrak), garlic (lasun) to a paste.
* Chop coriander leaves (dhania patta) very finely.
* Chop fresh red chillies very finely.
* Roast the groundnuts and grind them to a fine paste.
* To make coconut milk, grate fresh coconut and mince in a grinder with 1 cup of water. Sieve the mixture and coconut milk is ready.
* Heat clarified butter (ghee) in a pan.
* Add cumin seed (jeera), onion (pyaj) and pink it, stirring continously.
* Add the ginger garlic paste and stir it for 1 minute
* Now add tomato and fresh red chilly.
* Cook for sometime and then add tomato (tamatar).
* Continue cooking it on medium flame till ghee/oil begins to separate.
* Add coriander seeds powder (dhania powder), red chili powder (lal mirchi), salt, sugar groundnut (moong fali) powder, coconut milk.
* Add the paneer pieces and let the gravy cook till it thickens.
* Take off the fire and serve hot garnish it with well chopped coriander leaves.
250 gms Cottage Cheese (Paneer)
3 Onion (Pyaj)
4 - 5 cloves Garlic (Lasun)
1 " long piece Ginger (Adrak)
4 Tomato (Tamatar)
Coriander Leaves (Dhania Patta)
2 fresh red chillies
1/2 tsp Cumin Seed (Jeera)
1 tsp Coriander Seeds Powder (Dhania Powder)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/2 tsp Sugar
3 tblsp Groundnut (Moong Fali) Powder
1 cup Coconut Milk
1 tsp Lime or Lemon Juice (Nimbu)
2 tblsp Clarified Butter (Ghee)
How to make paneer coconut gravy:
* Cut paneer in squares.
* Grind onions to a paste.
* Grind tomatoes finely.
* Grind ginger (adrak), garlic (lasun) to a paste.
* Chop coriander leaves (dhania patta) very finely.
* Chop fresh red chillies very finely.
* Roast the groundnuts and grind them to a fine paste.
* To make coconut milk, grate fresh coconut and mince in a grinder with 1 cup of water. Sieve the mixture and coconut milk is ready.
* Heat clarified butter (ghee) in a pan.
* Add cumin seed (jeera), onion (pyaj) and pink it, stirring continously.
* Add the ginger garlic paste and stir it for 1 minute
* Now add tomato and fresh red chilly.
* Cook for sometime and then add tomato (tamatar).
* Continue cooking it on medium flame till ghee/oil begins to separate.
* Add coriander seeds powder (dhania powder), red chili powder (lal mirchi), salt, sugar groundnut (moong fali) powder, coconut milk.
* Add the paneer pieces and let the gravy cook till it thickens.
* Take off the fire and serve hot garnish it with well chopped coriander leaves.
PANEER PARANTHA RECIPE
Ingredients for paneer parata:
100 gms Grated Paneer
1 finely chopped Onion
Coriander leaves finely chopped
Small piece of Ginger (grated)
1 or 2 finely chopped green Chilies
Salt, Red Chili powder and Graram masala as per taste
1/2 tsp Ajwain (optional)
Butter / Oil for frying
How to make paneer paratha:
* Make dough out of whole wheat flour (atta), as you would do for any paratha/roti.
* In a bowl mix all the stuffing ingredients.
* Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
* Cook on a pre-heated Tawa (flat griddle plate).
* Turn it and pour half tablespoon oil or butter.
* Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side.
* Cook on a low heat till golden brown.
* Serve paneer paratha hot with yogurt (curd) and your favorite chutney or with pickle.
* Note: Do not add salt to the filling before, as it will leave water. Add salt only at the time of preparation.
100 gms Grated Paneer
1 finely chopped Onion
Coriander leaves finely chopped
Small piece of Ginger (grated)
1 or 2 finely chopped green Chilies
Salt, Red Chili powder and Graram masala as per taste
1/2 tsp Ajwain (optional)
Butter / Oil for frying
How to make paneer paratha:
* Make dough out of whole wheat flour (atta), as you would do for any paratha/roti.
* In a bowl mix all the stuffing ingredients.
* Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
* Cook on a pre-heated Tawa (flat griddle plate).
* Turn it and pour half tablespoon oil or butter.
* Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side.
* Cook on a low heat till golden brown.
* Serve paneer paratha hot with yogurt (curd) and your favorite chutney or with pickle.
* Note: Do not add salt to the filling before, as it will leave water. Add salt only at the time of preparation.
MICROWAVE PANEER MATAR
Ingredients:
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
Preparation:
* 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.
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
Preparation:
* 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.
PANEER TIKKA RECIPE
Ingredients:
1 Large block of Paneer
1 onion
1 Capsicum
1 Tomato
Few Mushrooms
Finely chopped Coriander leaves
To Marinade:
1/2 cup Curd (plain yogurt)
1 tsp Garlic paste
1 tsp Ginger Paste
2 tsp Tandoori powder
1 tsp cumin (jeera) powder
2 tsp Chaat powder
Salt to taste
Red chili Powder to taste
How to make indian paneer tikka recipe :
* Cut Paneer into long 1/2" thick cubes.
* Cut all vegetables into cubes.
* Mix all ingredients for marinade and keep aside.
* Add the left marinade to the vegetables.
* Brush the marinade to the paneer and refrigerate it for 3 hours.
* Heat oil in a kadhai and fry marinated paneer till fully done.
* Also fry other vegetables.
* In a plate arrange fried vegetables and then paneer.
* Garnish with coriander and lemon slices
* Serve tandoori paneer tikka hot with hari chutney.
1 Large block of Paneer
1 onion
1 Capsicum
1 Tomato
Few Mushrooms
Finely chopped Coriander leaves
To Marinade:
1/2 cup Curd (plain yogurt)
1 tsp Garlic paste
1 tsp Ginger Paste
2 tsp Tandoori powder
1 tsp cumin (jeera) powder
2 tsp Chaat powder
Salt to taste
Red chili Powder to taste
How to make indian paneer tikka recipe :
* Cut Paneer into long 1/2" thick cubes.
* Cut all vegetables into cubes.
* Mix all ingredients for marinade and keep aside.
* Add the left marinade to the vegetables.
* Brush the marinade to the paneer and refrigerate it for 3 hours.
* Heat oil in a kadhai and fry marinated paneer till fully done.
* Also fry other vegetables.
* In a plate arrange fried vegetables and then paneer.
* Garnish with coriander and lemon slices
* Serve tandoori paneer tikka hot with hari chutney.
PANEER PAKORA RECIPE
Ingredients:
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
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
SHAHI PANEER RECIPE
Ingredients:
200 gms Paneer
2 Medium Onions
1" Ginger
3-4 Garlic Pieces
2 Green chillies
1/2 tsp White Pepper Powder
1 tsp Red Chilli Powder
3/4 tsp Turmeric Powder
1 tsp Garam Masala Powder
3-4 tbsp Cream
1/4 cup Dry fruits (Cashew Nuts, Raisins, Makhane)
1/2 cup Milk
8-10 tbsp Vegetable oil
Salt to taste
Preparation:
* Heat oil in a kadhai.
* Cut paneer into small cubes. Fry over medium heat until light brown.
* Keep the paneer pieces aside.
* Saute the dry fruits in one tablespoon of oil.
* Grind onion, ginger, garlic, green chilli in a blender and make a fine paste.
* Fry the mixture in the remaining oil until golden brown and oil starts separating.
* Add salt, red chilli powder, white pepper, turmeric powder, garam masala. Saute for 1-2 minutes.
* Add milk to make the gravy. Bring the gravy to boil. Reduce the heat and cook until the gravy becomes thick.
* Put a portion of the dry fruits in the gravy while it is being cooked. Keep the rest of dry fruits for decorating.
* Finally add paneer cubes and 1 tbsp cream. Heat for 5 minutes.
* Garnish shahi paneer with cream and dry fruits and coriander leaves.
200 gms Paneer
2 Medium Onions
1" Ginger
3-4 Garlic Pieces
2 Green chillies
1/2 tsp White Pepper Powder
1 tsp Red Chilli Powder
3/4 tsp Turmeric Powder
1 tsp Garam Masala Powder
3-4 tbsp Cream
1/4 cup Dry fruits (Cashew Nuts, Raisins, Makhane)
1/2 cup Milk
8-10 tbsp Vegetable oil
Salt to taste
Preparation:
* Heat oil in a kadhai.
* Cut paneer into small cubes. Fry over medium heat until light brown.
* Keep the paneer pieces aside.
* Saute the dry fruits in one tablespoon of oil.
* Grind onion, ginger, garlic, green chilli in a blender and make a fine paste.
* Fry the mixture in the remaining oil until golden brown and oil starts separating.
* Add salt, red chilli powder, white pepper, turmeric powder, garam masala. Saute for 1-2 minutes.
* Add milk to make the gravy. Bring the gravy to boil. Reduce the heat and cook until the gravy becomes thick.
* Put a portion of the dry fruits in the gravy while it is being cooked. Keep the rest of dry fruits for decorating.
* Finally add paneer cubes and 1 tbsp cream. Heat for 5 minutes.
* Garnish shahi paneer with cream and dry fruits and coriander leaves.
PANEER PASANDA RECIPE
Ingredients:
500 gms Cottage Cheese (Paneer)
6 Onion (Pyaj)
400 gms Tomato (Tamatar)
1 " long piece Ginger (Adrak)
2 Green Chilly (Hari Mirch)
1 cup Cream (Malai)
1 cup Curd (Dahi)
100 Butter
1 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1 tsp Dried Pudina Leaves
1/2 tsp Garam Masala
1/2 cup Milk
How to make paneer pasanda:
* Cut cottage cheese in samll pieces.
* Chop onion very finely.
* Grind tomato, ginger, green chilly,.
* Heat butter in a pan.
* Saute onions till pink in color.
* Then add tomato paste.
* Continue cooking it on medium flame till ghee/oil begins to separate.
* Put off the flame.
* Add cottage cheese, cream , curd, salt, red chili powder, turmeric, garam masala, dried pudina leaves and mix well.
* Keep it aside for an hour.
* Put the pan on the flame and then add milk to the mixture.
* Simmer for 5 minutes and then finally put off the gas.
* Take off the fire and serve hot.
500 gms Cottage Cheese (Paneer)
6 Onion (Pyaj)
400 gms Tomato (Tamatar)
1 " long piece Ginger (Adrak)
2 Green Chilly (Hari Mirch)
1 cup Cream (Malai)
1 cup Curd (Dahi)
100 Butter
1 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1 tsp Dried Pudina Leaves
1/2 tsp Garam Masala
1/2 cup Milk
How to make paneer pasanda:
* Cut cottage cheese in samll pieces.
* Chop onion very finely.
* Grind tomato, ginger, green chilly,.
* Heat butter in a pan.
* Saute onions till pink in color.
* Then add tomato paste.
* Continue cooking it on medium flame till ghee/oil begins to separate.
* Put off the flame.
* Add cottage cheese, cream , curd, salt, red chili powder, turmeric, garam masala, dried pudina leaves and mix well.
* Keep it aside for an hour.
* Put the pan on the flame and then add milk to the mixture.
* Simmer for 5 minutes and then finally put off the gas.
* Take off the fire and serve hot.
PANEER MAKHANI RECIPE
Ingredients:
250 gms Paneer How to make paneer
200 gms Fresh Cream
200 gms Tomato Puree
2-3 tblsp Butter
2 tblsp Fenugreek leaves (dried kasuri methi)
1/2 tsp Red chilli powder
1/2 tsp Garam masala powder
2-3 Green Chillies
Salt as per taste
How to make paneer butter masala:
* Melt the butter in a pan, add slit green chillies, tomato puree, kasuri methi, salt, red chilli powder and simmer for 4-5 minutes.
* Add the cream and garam masala powder and cook further for 2-3 minutes.
* Add the paneer pieces and cook for a minute. Serve hot garnished with coriander.
250 gms Paneer How to make paneer
200 gms Fresh Cream
200 gms Tomato Puree
2-3 tblsp Butter
2 tblsp Fenugreek leaves (dried kasuri methi)
1/2 tsp Red chilli powder
1/2 tsp Garam masala powder
2-3 Green Chillies
Salt as per taste
How to make paneer butter masala:
* Melt the butter in a pan, add slit green chillies, tomato puree, kasuri methi, salt, red chilli powder and simmer for 4-5 minutes.
* Add the cream and garam masala powder and cook further for 2-3 minutes.
* Add the paneer pieces and cook for a minute. Serve hot garnished with coriander.
PANEER KORMA RECIPE
Ingredients:
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.
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.
PANEER KOFTA RECIPE
Ingredients:
For Koftas:
200 gms Cottage Cheese (Paneer
2 Potato (Aloo)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Garam Masala
2 tblsp Cornflour
Oil for frying
For Gravy
4 Onion (Pyaj)
4 Tomato (Tamatar)
Coriander Leaves (Dhania Patta)
1/2 cup Curd (Dahi)
1/2 cup Cashewnut (Kaju) Powder
1/2 tsp Cumin Seed (Jeera)
1/2 tsp Salt
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/4 tsp Garam Masala
1 Bay Leaf (Tej Patta)
2 tblsp Clarified Butter (Ghee)
How to make paneer kofta:
* Boil potatoes and peel them.
* Grate paneer and potatoes.
* Add salt, red chili powder, garam masala, cornflour and mix well.
* Make round balls of this mixture.
* Now heat oil in a pan.
* Fry balls in the oil till brown in color.
* Grind onion and tomatoes together.
* Chop coriander leaves very finely.
* Heat oil in a pan.
* Add cumin seed and bay leaf.
* Add onion, tomato paste and brown it, stirring continously.
* When it leaves oil add curd, cashewnut powder, salt, red chili powder, turmeric, garam masala. * Stir it continously for a minute.
* Then add 2 cup of water.
* Put on the lid and simmer for 5 minutes.
* While serving reheat the gravy and then add koftas to it.
* Garnish it with chopped coriander leaves.
For Koftas:
200 gms Cottage Cheese (Paneer
2 Potato (Aloo)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Garam Masala
2 tblsp Cornflour
Oil for frying
For Gravy
4 Onion (Pyaj)
4 Tomato (Tamatar)
Coriander Leaves (Dhania Patta)
1/2 cup Curd (Dahi)
1/2 cup Cashewnut (Kaju) Powder
1/2 tsp Cumin Seed (Jeera)
1/2 tsp Salt
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/4 tsp Garam Masala
1 Bay Leaf (Tej Patta)
2 tblsp Clarified Butter (Ghee)
How to make paneer kofta:
* Boil potatoes and peel them.
* Grate paneer and potatoes.
* Add salt, red chili powder, garam masala, cornflour and mix well.
* Make round balls of this mixture.
* Now heat oil in a pan.
* Fry balls in the oil till brown in color.
* Grind onion and tomatoes together.
* Chop coriander leaves very finely.
* Heat oil in a pan.
* Add cumin seed and bay leaf.
* Add onion, tomato paste and brown it, stirring continously.
* When it leaves oil add curd, cashewnut powder, salt, red chili powder, turmeric, garam masala. * Stir it continously for a minute.
* Then add 2 cup of water.
* Put on the lid and simmer for 5 minutes.
* While serving reheat the gravy and then add koftas to it.
* Garnish it with chopped coriander leaves.
PANEER SANDWICH RECIPE
Ingredients:
1 loaf Bread
1/2 cup grated Paneer (Cottage Cheese)
1 Tomatoes
1 Onions
2 Green chillies
1/4 tsp Red chilli powder
Salt to taste
Butter as needed
How to make paneer sandwich :
* Chop onions, chillies and tomatoes.
* Mix the grated paneer with chopped vegetables, salt, red chilli powder and keep aside.
* Take two bread slices and butter them, put some paneer mixture on one slice and cover it with other bread slice.
* Put this in sandwich toaster until the bread turns crispy and brown.
* Serve with ketchup.
1 loaf Bread
1/2 cup grated Paneer (Cottage Cheese)
1 Tomatoes
1 Onions
2 Green chillies
1/4 tsp Red chilli powder
Salt to taste
Butter as needed
How to make paneer sandwich :
* Chop onions, chillies and tomatoes.
* Mix the grated paneer with chopped vegetables, salt, red chilli powder and keep aside.
* Take two bread slices and butter them, put some paneer mixture on one slice and cover it with other bread slice.
* Put this in sandwich toaster until the bread turns crispy and brown.
* Serve with ketchup.
PANEER BHURJI RECIPE
Ingredients:
200 gms Paneer
1 tbsp Oil
1/4 tsp Cumin seeds
2 Green Chillies
1 Small Onion
1/4 tsp Turmeric Powder
1/2 tsp Garam Masala Powder
1 tsp Ginger-Garlic Paste
1 medium Tomato
1/2 tsp Salt
Preparation:
* Chop the onions, tomatoes and chillies finely.
* Heat oil in a deep bottomed pan, add the cumin seeds, chopped onions and the ginger garlic paste, fry till brown.
* Add the chillies and tomatoes and fry till they are soft and pulpy.
* Add turmeric powder, garam masala powder, salt and little water so that all the masalas are well combined.
* Add grated paneer and fry for 5 minutes till the paneer blends into the masala.
* Garnish with chopped coriander and serve hot.
200 gms Paneer
1 tbsp Oil
1/4 tsp Cumin seeds
2 Green Chillies
1 Small Onion
1/4 tsp Turmeric Powder
1/2 tsp Garam Masala Powder
1 tsp Ginger-Garlic Paste
1 medium Tomato
1/2 tsp Salt
Preparation:
* Chop the onions, tomatoes and chillies finely.
* Heat oil in a deep bottomed pan, add the cumin seeds, chopped onions and the ginger garlic paste, fry till brown.
* Add the chillies and tomatoes and fry till they are soft and pulpy.
* Add turmeric powder, garam masala powder, salt and little water so that all the masalas are well combined.
* Add grated paneer and fry for 5 minutes till the paneer blends into the masala.
* Garnish with chopped coriander and serve hot.
PALAK PANEER RECIPE
Ingredients:
500gms Fresh Palak (Saag)
100gms Paneer
2 Onions grated Ginger, Garlic paste
5-6 tbsp oil
1 tsp pure ghee
Garam masala to taste
Red chili powder to taste
1 tsp cumin powder
Salt To Taste
How to make sag (palak) paneer:
* Clean and wash palak (spinach) nicely.
* Boil the spinach in water and cool it.
* Now mash it in a mixer.
* Heat oil in a kadai. Add ginger-garlic paste and stir-fry for a minute.
* Now add onions and fry till golden brown.
* Add all spices except red chili powder.
* Now add the spinach (palak) and little water if needed and cook for 4-5 minutes.
* Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is).
* Add Paneer pieces to the gravy and cook until done.
* Take out in a bowl.
* Just before serving, heat pure ghee in a small pan.
* Hold the pan over bowl, add chili powder and immediately pour on the indian palak paneer.
* Caution: Don't allow chili powder to burn .
500gms Fresh Palak (Saag)
100gms Paneer
2 Onions grated Ginger, Garlic paste
5-6 tbsp oil
1 tsp pure ghee
Garam masala to taste
Red chili powder to taste
1 tsp cumin powder
Salt To Taste
How to make sag (palak) paneer:
* Clean and wash palak (spinach) nicely.
* Boil the spinach in water and cool it.
* Now mash it in a mixer.
* Heat oil in a kadai. Add ginger-garlic paste and stir-fry for a minute.
* Now add onions and fry till golden brown.
* Add all spices except red chili powder.
* Now add the spinach (palak) and little water if needed and cook for 4-5 minutes.
* Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is).
* Add Paneer pieces to the gravy and cook until done.
* Take out in a bowl.
* Just before serving, heat pure ghee in a small pan.
* Hold the pan over bowl, add chili powder and immediately pour on the indian palak paneer.
* Caution: Don't allow chili powder to burn .
MATTAR PANEER RECIPE
Ingredients:
450gms /1lb shelled Mutter (green peas)
250gms / 1/2lb Paneer
2 medium onions (chopped)
6 cloves garlic (crushed)
1 tbsp grated ginger
2 green chilies (chopped)
250gms / 1/2 lb tomatoes (peeled and sliced)
Salt To Taste
1cup curd / plain yogurt
1 tsp turmeric powder
1 tbsp coriander seeds
4 bay leaves
2 cups water
1/2 cup ghee / vegetable oil
To Garnish :
Garam masala powder
Chopped coriander leaves
Preparation:
* Make a paste by grinding together half the onions, the garlic and coriander seeds.
* Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes. Fry the paneer to a light brown and remove to drain on a plate.
* Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown.
* Add the turmeric and the paste mixture and fry until the ghee starts to separate.
* Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 5-6 minutes over low heat.
* Pour in the water and simmer gently for 20 minutes. Serve the matar paneer sprinkled with garam masala and coriander.
450gms /1lb shelled Mutter (green peas)
250gms / 1/2lb Paneer
2 medium onions (chopped)
6 cloves garlic (crushed)
1 tbsp grated ginger
2 green chilies (chopped)
250gms / 1/2 lb tomatoes (peeled and sliced)
Salt To Taste
1cup curd / plain yogurt
1 tsp turmeric powder
1 tbsp coriander seeds
4 bay leaves
2 cups water
1/2 cup ghee / vegetable oil
To Garnish :
Garam masala powder
Chopped coriander leaves
Preparation:
* Make a paste by grinding together half the onions, the garlic and coriander seeds.
* Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes. Fry the paneer to a light brown and remove to drain on a plate.
* Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown.
* Add the turmeric and the paste mixture and fry until the ghee starts to separate.
* Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 5-6 minutes over low heat.
* Pour in the water and simmer gently for 20 minutes. Serve the matar paneer sprinkled with garam masala and coriander.
KADHAI PANEER RECIPE
Ingredients:
250 gms Cottage Cheese (Paneer)
3 Capsicum (Shimla Mirch)
4 Onion (Pyaj)
4 Tomato (Tamatar)
1 " long piece Ginger (Adrak)
1 tsp Red Chili Powder (Lal Mirchi)
2 Bay Leaf (Tej Patta)
4 Cloves (Lavang)
1 piece Cinnamon (Tuj/Dalchini)
Little Orange Color
4 tblsp Clarified Butter (Ghee)
How to make kadhai paneer:
* Cut cottage cheese, capsicum in long pieces.
* Grind onion, tomato, ginger, salt, red chili powder and orange color.
* Mince cloves and cinnamom.
* Heat clarified butter in a pan.
* Add bay leaf, cloves, cinnamon.
* Then add onion, tomato, ginger paste.
* Continue cooking it on medium flame till ghee/oil begins to separate.
* Add paneer and capsicum pieces.
* Cook on low flame.
* When the capsicum are done put off the flame.
* Take off the fire and serve hot.
* Serve with nan or paranthas..
250 gms Cottage Cheese (Paneer)
3 Capsicum (Shimla Mirch)
4 Onion (Pyaj)
4 Tomato (Tamatar)
1 " long piece Ginger (Adrak)
1 tsp Red Chili Powder (Lal Mirchi)
2 Bay Leaf (Tej Patta)
4 Cloves (Lavang)
1 piece Cinnamon (Tuj/Dalchini)
Little Orange Color
4 tblsp Clarified Butter (Ghee)
How to make kadhai paneer:
* Cut cottage cheese, capsicum in long pieces.
* Grind onion, tomato, ginger, salt, red chili powder and orange color.
* Mince cloves and cinnamom.
* Heat clarified butter in a pan.
* Add bay leaf, cloves, cinnamon.
* Then add onion, tomato, ginger paste.
* Continue cooking it on medium flame till ghee/oil begins to separate.
* Add paneer and capsicum pieces.
* Cook on low flame.
* When the capsicum are done put off the flame.
* Take off the fire and serve hot.
* Serve with nan or paranthas..
CHILLI PANEER RECIPE
CHILLI PANEER RECIPE
350 gms Paneer
2 tsp Salt
1 Egg
1/2 cup Corn Flour
1 tsp Ginger-Garlic Paste
2 cups Coarsely Chopped Onions
2 tbsp Sliced Green Chillies
1 tbsp Soya Sauce
2 tbsp Vinegar
1/4 tsp Ajinomoto
Oil for frying
Little Water
How to make chilly paneer:
* Cut the paner into cubes.
* Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and water to just coat the paneer pieces with the mixture.
* Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color.
* Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute.
* Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes.
* Mix well, and garnish the chilli paneer with finely cut spring onions and coriander
350 gms Paneer
2 tsp Salt
1 Egg
1/2 cup Corn Flour
1 tsp Ginger-Garlic Paste
2 cups Coarsely Chopped Onions
2 tbsp Sliced Green Chillies
1 tbsp Soya Sauce
2 tbsp Vinegar
1/4 tsp Ajinomoto
Oil for frying
Little Water
How to make chilly paneer:
* Cut the paner into cubes.
* Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and water to just coat the paneer pieces with the mixture.
* Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color.
* Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute.
* Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes.
* Mix well, and garnish the chilli paneer with finely cut spring onions and coriander
STRAWBERRY JAM RECIPE
Ingredients:
1 1/2 kg Strawberries
4 cups Sugar (Cheeni)
1 tsp citric acid
How to make strawberry jam:
* Remove the stalks and wash the strawberries.
* Put the fruit in a heavy pan and stir till it boils, mash, and add sugar and lemon juice.
* Stir until sugar is dissolved.
* Remove the scum.
* Boil rapidly till it sets when tested.
* Cool, pour into clean and dry jars.
* Seal with wax and close the lid tightly.
1 1/2 kg Strawberries
4 cups Sugar (Cheeni)
1 tsp citric acid
How to make strawberry jam:
* Remove the stalks and wash the strawberries.
* Put the fruit in a heavy pan and stir till it boils, mash, and add sugar and lemon juice.
* Stir until sugar is dissolved.
* Remove the scum.
* Boil rapidly till it sets when tested.
* Cool, pour into clean and dry jars.
* Seal with wax and close the lid tightly.
RASPBERRY JAM RECIPE
Ingredients:
1/2 kg Raspberries
2 cups Water
2 1/2 cups sugar
Juice of one Lemon (Nimbu) or 1/2 tsp citric acid
How to make raspberry jam:
* Clean the fruit and cook with water on a low fire until tender, thin mash.
* Add sugar and lemon juice and stir on a hot fire until it thickens.
* Put a little on a cold plate; if it sets, it is ready.
* Cool a little, then pour into jars and seal immediately.
1/2 kg Raspberries
2 cups Water
2 1/2 cups sugar
Juice of one Lemon (Nimbu) or 1/2 tsp citric acid
How to make raspberry jam:
* Clean the fruit and cook with water on a low fire until tender, thin mash.
* Add sugar and lemon juice and stir on a hot fire until it thickens.
* Put a little on a cold plate; if it sets, it is ready.
* Cool a little, then pour into jars and seal immediately.
PLUM JAM RECIPE
Ingredients:
250 grams Plum (Aloobukara)
250 grams Sugar (Cheeni)
1/4 teaspoon citric acid
3 cups Water
How to make plum jam:
* Cook the plums with water till tender and pass through a sieve.
* Add sugar and citric acid and cook till setting point is reached.
* Cool a little and pour in a jar, seal and cork tightly
250 grams Plum (Aloobukara)
250 grams Sugar (Cheeni)
1/4 teaspoon citric acid
3 cups Water
How to make plum jam:
* Cook the plums with water till tender and pass through a sieve.
* Add sugar and citric acid and cook till setting point is reached.
* Cool a little and pour in a jar, seal and cork tightly
PINEAPPLE JAM RECIPE
Ingredients:
250 grams Pineapple (Ananas) pieces
250 grams Sugar (Cheeni)
1/2 teaspoon citric acid
1/4 teaspoon yellow color
2 1/2 cups Water
How to make pineapple jam:
* Cook the pineapple pieces with water on a low fire until tender and 1 cup water is left.
* Add sugar cook until it is dissolved.
* Add citric acid and color, cook until setting point is reached.
* Pour into a jar and cork tightly.
250 grams Pineapple (Ananas) pieces
250 grams Sugar (Cheeni)
1/2 teaspoon citric acid
1/4 teaspoon yellow color
2 1/2 cups Water
How to make pineapple jam:
* Cook the pineapple pieces with water on a low fire until tender and 1 cup water is left.
* Add sugar cook until it is dissolved.
* Add citric acid and color, cook until setting point is reached.
* Pour into a jar and cork tightly.
PEAR JAM RECIPE
Ingredients:
1/2 kg Ripe Pears
2 cups Water
2 cups Sugar (Cheeni)
1/2 teaspoon citric acid
How to make pear jam:
* Peel the pears, cut into small pieces, and put in salted water.
* Remove from the salt water and cook with 2 cups water until tender and water is evaporated.
* Mash the pears, add the sugar and citric acid, cook on a low fire until syrup is of one-thread consistency.
* Pour while hot in sterilized jars.
* Cover with wax paper, cork tightly
1/2 kg Ripe Pears
2 cups Water
2 cups Sugar (Cheeni)
1/2 teaspoon citric acid
How to make pear jam:
* Peel the pears, cut into small pieces, and put in salted water.
* Remove from the salt water and cook with 2 cups water until tender and water is evaporated.
* Mash the pears, add the sugar and citric acid, cook on a low fire until syrup is of one-thread consistency.
* Pour while hot in sterilized jars.
* Cover with wax paper, cork tightly
MANGO JAM (2) RECIPE
Ingredients:
2 1/2 cups Mango(Aam) pulp
250 grams Sugar (Cheeni)
1/4 teaspoon citric acid
l teaspoon Pectin
1/4 teaspoon potassium metabisulphite
How to make mango jam (2):
* Cook mango pulp and sugar until a little thick and sets on the plate when tested.
* Dissolve citric acid, pectin and potassium metabisulphite in 1/4 cup of hot water and mix it in the jam.
* Pour the hot jam in sterilized jars, seal when cool and cork tightly.
2 1/2 cups Mango(Aam) pulp
250 grams Sugar (Cheeni)
1/4 teaspoon citric acid
l teaspoon Pectin
1/4 teaspoon potassium metabisulphite
How to make mango jam (2):
* Cook mango pulp and sugar until a little thick and sets on the plate when tested.
* Dissolve citric acid, pectin and potassium metabisulphite in 1/4 cup of hot water and mix it in the jam.
* Pour the hot jam in sterilized jars, seal when cool and cork tightly.
KARONDA JAM RECIPE
Ingredients:
1/2 kg Karonda
1 kg Sugar (Cheeni)
4 cups Water
How to make karonda jam:
* Boil the karondas in water on a low fire.
* When tender, remove from fire and pass it through a sieve.
* Add sugar to the pulp, cook on a hot fire, stirring constantly until thick color becomes slightly golden.
* Test the jam, when ready.
* Cool it and fill in airtight jar.
1/2 kg Karonda
1 kg Sugar (Cheeni)
4 cups Water
How to make karonda jam:
* Boil the karondas in water on a low fire.
* When tender, remove from fire and pass it through a sieve.
* Add sugar to the pulp, cook on a hot fire, stirring constantly until thick color becomes slightly golden.
* Test the jam, when ready.
* Cool it and fill in airtight jar.
CHERRY JAM RECIPE
Ingredients:
1/2 kg Cherries
2 1/2 cups Sugar (Cheeni)
4 cups Water
Cochineal color
How to make cherry jam:
* Wash and stone the cherries and then cook in the water until tender.
* Pass through a sieve, add sugar and cook on a hot fire until the jam sets when tested on a plate.
* Remove from the fire; add a few drops of cochineal color.
* Cool and pour into a clean jar and cork it tightly.
* Serve after one day.
1/2 kg Cherries
2 1/2 cups Sugar (Cheeni)
4 cups Water
Cochineal color
How to make cherry jam:
* Wash and stone the cherries and then cook in the water until tender.
* Pass through a sieve, add sugar and cook on a hot fire until the jam sets when tested on a plate.
* Remove from the fire; add a few drops of cochineal color.
* Cool and pour into a clean jar and cork it tightly.
* Serve after one day.
CARROT JAM RECIPE
Ingredients:
1/2 kg Carrot (Gajar) without the pith
2 cups Sugar (Cheeni)
Juice of one Lemon (Nimbu) or 1 level tsps citric acid
2 1/2 cups Water
How to make carrot jam:
* Chop the carrot into small pieces, and cook with water until quite tender.
* Pass through a sieve, add sugar and lemon juice and put it on fire.
* Stir until sugar is dissolve and then cook it on a low fire until the jam thickens when tested on plate.
* Cool, pour into clean jars, Serve after one day.
1/2 kg Carrot (Gajar) without the pith
2 cups Sugar (Cheeni)
Juice of one Lemon (Nimbu) or 1 level tsps citric acid
2 1/2 cups Water
How to make carrot jam:
* Chop the carrot into small pieces, and cook with water until quite tender.
* Pass through a sieve, add sugar and lemon juice and put it on fire.
* Stir until sugar is dissolve and then cook it on a low fire until the jam thickens when tested on plate.
* Cool, pour into clean jars, Serve after one day.
APRICOT JAM RECIPE
Ingredients:
250 grams Apricots (Khumani)
1/2 teaspoon citric acid
2 cups Water
1 drop of yellow colour
1 drop of orange colour
How to make apricot jam:
* Cook apricots with water till tender and half cup water is left.
* Pass through a sieve.
* To the pulp add sugar and cook till sugar is dissolved.
* Add citric acid and cook further till setting point is reached.
* Add colours and cook it for one minute.
* Pour into a jar and seal when cool.
250 grams Apricots (Khumani)
1/2 teaspoon citric acid
2 cups Water
1 drop of yellow colour
1 drop of orange colour
How to make apricot jam:
* Cook apricots with water till tender and half cup water is left.
* Pass through a sieve.
* To the pulp add sugar and cook till sugar is dissolved.
* Add citric acid and cook further till setting point is reached.
* Add colours and cook it for one minute.
* Pour into a jar and seal when cool.
APRICOT AND PINEAPPLE JAM RECIPE
Ingredients:
250 grams dried Apricots (Khumani)
5 cups Sugar (Cheeni)
5 cups Water
500 grams tin of Pineapple (Ananas) slices
How to make apricot and pineapple jam:
* Stone the apricots and cut into slices.
* Wash them and soak in water for 24 hours.
* Put apricots along with the water in a pan and cook until tender.
* Cut pineapples into thin slices.
* Cook pineapple slices with its syrup and sugar and the cooked apricots and stir until
* sugar is dissolved.
* Cook on a hot fire till the syrup thickens.
* Pour one teaspoon of the jam on a cold plate; if it sets, remove from the fire.
* Pour hot into a clean jar and cork tightly.
* Serve after two days.
250 grams dried Apricots (Khumani)
5 cups Sugar (Cheeni)
5 cups Water
500 grams tin of Pineapple (Ananas) slices
How to make apricot and pineapple jam:
* Stone the apricots and cut into slices.
* Wash them and soak in water for 24 hours.
* Put apricots along with the water in a pan and cook until tender.
* Cut pineapples into thin slices.
* Cook pineapple slices with its syrup and sugar and the cooked apricots and stir until
* sugar is dissolved.
* Cook on a hot fire till the syrup thickens.
* Pour one teaspoon of the jam on a cold plate; if it sets, remove from the fire.
* Pour hot into a clean jar and cork tightly.
* Serve after two days.
MANGO JELLY RECIPE
Ingredients:
1/2 kg ripe and hard Mango slices (not fully ripe)
3 cups Sugar (Cheeni)
1 3/4 cups Water
juice of one Lemon (Nimbu)
How to make mango jelly:
* Put mango slices, water into deep pan, and cook until quite tender.
* Remove from the fire.
* Pass through a gravy strainer.
* To the mango pulp add sugar and lemon juice and cook on a hot fire, stirring constantly until the jelly sets when tested.
* Cool a little, and then pour in sterilized jars.
1/2 kg ripe and hard Mango slices (not fully ripe)
3 cups Sugar (Cheeni)
1 3/4 cups Water
juice of one Lemon (Nimbu)
How to make mango jelly:
* Put mango slices, water into deep pan, and cook until quite tender.
* Remove from the fire.
* Pass through a gravy strainer.
* To the mango pulp add sugar and lemon juice and cook on a hot fire, stirring constantly until the jelly sets when tested.
* Cool a little, and then pour in sterilized jars.
APPLE JELLY RECIPE
Ingredients:
1 1/2 Kgs cooking Apples (Seb)
1 1/2 pints Water (6 teacups)
2 Cloves (Lavang)
Sugar (Cheeni)
juice of half Lemon (Nimbu)
How to make apple jelly:
* Cut the apples in quarters and boil them in water with cloves till they become soft.
* Drain through a muslin cloth.
* Measure the juice and allow 2 cups sugar to each pint of juice.
* Heat the juice, add the sugar and lemon juice and stir till dissolved.
* Boil on a hot fire until the syrup sets quickly when tested on a cold plate.
* Cool and pour into clean and dry jars.
1 1/2 Kgs cooking Apples (Seb)
1 1/2 pints Water (6 teacups)
2 Cloves (Lavang)
Sugar (Cheeni)
juice of half Lemon (Nimbu)
How to make apple jelly:
* Cut the apples in quarters and boil them in water with cloves till they become soft.
* Drain through a muslin cloth.
* Measure the juice and allow 2 cups sugar to each pint of juice.
* Heat the juice, add the sugar and lemon juice and stir till dissolved.
* Boil on a hot fire until the syrup sets quickly when tested on a cold plate.
* Cool and pour into clean and dry jars.
GUAVA JELLY RECIPE
Ingredients:
1 1/2 kgs Guavas (Amrood)
6 cups Water
1/2 tsp Citric acid
Sugar (Cheeni)
How to make guava jelly:
* Wash and cut guava into thin slices and cook with water until very soft.
* Put this mixture in a coarse cloth and allow the juice to drip through into a bowl
* underneath and leave it for 12 hours.
* Do not squeeze the bag.
* Use the mixture in the bag for guava cheese.
* Measure the juice and add 3 cups of sugar to each pint of juice.
* Heat the sugar, guava juice and stir until it is dissolved.
* Strain the juice, add lemon juice and cook on a hot fire until setting point is reached.
* Cool and pour into airtight jars.
1 1/2 kgs Guavas (Amrood)
6 cups Water
1/2 tsp Citric acid
Sugar (Cheeni)
How to make guava jelly:
* Wash and cut guava into thin slices and cook with water until very soft.
* Put this mixture in a coarse cloth and allow the juice to drip through into a bowl
* underneath and leave it for 12 hours.
* Do not squeeze the bag.
* Use the mixture in the bag for guava cheese.
* Measure the juice and add 3 cups of sugar to each pint of juice.
* Heat the sugar, guava juice and stir until it is dissolved.
* Strain the juice, add lemon juice and cook on a hot fire until setting point is reached.
* Cool and pour into airtight jars.
LEMON JELLY RECIPE
Ingredients:
1/2 kg Lemons (Nimbu)
12 cups (3 pints) Water
Sugar (Cheeni)
How to make lemon jelly:
* Wash and dry the lemons.
* Remove the skin, then cut them into quarters and take out the pips.
* Put the Lemon pieces in a bowl, cover with water, and keep for 24 hours.
* Boil the lemon pieces in the same water, strain through a muslin cloth.
* Measure the juice and allow 1/2 kg sugar for each pint of the liquid.
* Heat the juice, add sugar and stir till it is dissolved.
* Cook on a hot fire until the syrup sets quickly or falls in drops when tested on a plate.
* Cool and pour into jars and close the lid tightly.
1/2 kg Lemons (Nimbu)
12 cups (3 pints) Water
Sugar (Cheeni)
How to make lemon jelly:
* Wash and dry the lemons.
* Remove the skin, then cut them into quarters and take out the pips.
* Put the Lemon pieces in a bowl, cover with water, and keep for 24 hours.
* Boil the lemon pieces in the same water, strain through a muslin cloth.
* Measure the juice and allow 1/2 kg sugar for each pint of the liquid.
* Heat the juice, add sugar and stir till it is dissolved.
* Cook on a hot fire until the syrup sets quickly or falls in drops when tested on a plate.
* Cool and pour into jars and close the lid tightly.
APPLE JAM RECIPE
Ingredients:
1 kg cooking Apples (Seb)
750 grams Sugar (Cheeni)
2 cups Water
2 teaspoons Lemon (Nimbu) juice or 1/2 teaspoon Citric acid
How to make apple jam:
* Peel, core and cut the apples into slices, cook in water until tender.
* Add sugar and lemon juice or citric acid and stir on a hot fire until jam sets when tested.
* Cool a little and pour into sterilised jars and cork tightly.
* Serve after one day.
1 kg cooking Apples (Seb)
750 grams Sugar (Cheeni)
2 cups Water
2 teaspoons Lemon (Nimbu) juice or 1/2 teaspoon Citric acid
How to make apple jam:
* Peel, core and cut the apples into slices, cook in water until tender.
* Add sugar and lemon juice or citric acid and stir on a hot fire until jam sets when tested.
* Cool a little and pour into sterilised jars and cork tightly.
* Serve after one day.
THANDAAI RECIPE
Ingredients:
21/2 cup Water
2 tblsp Fennel Seed (Saunf)
1/2 tsp Cardamom Seed (Elaichi)
4 whole Cloves (Lavang)
2/3rd cup Raisins (Kishmish)
1/2 cup blanched and chopped Almond (Badam)
1/4th cup chopped Pistachio (Pista)
1/4th cup Melon seeds, Sunflower seeds or Pine Nuts
1 ltr Milk (Doodh)
1/4th tsp dry-roasted and powdered Saffron (Kesar) threads
How to make thandaai:
* Bring the water to boil in a small saucepan.
* Add the fennel seeds, cardamom and cloves, cover, and remove from the heat.
* Set aside for ten minutes.
* Place the raisins, almonds, pistachios and melon seeds, sunflower seeds, or pine nuts in a bowl and add fennel tea.
* Cover and set aside for at least 1 hour.
* Transfer it to a blender, cover, and blend until the nuts & spices are reduced to a smooth texture.
* Pour into a strainer and set over a bowl.
* When some of liquid had drained through the sieve, gather the corners and squeeze tightly to extract the maximum liquid.
* Heat 2 tblsp of milk and add saffron.
* Combine the nut milk, saffron milk and remaining milk in a large jug and chill well.
* Serve over a crushed ice.
21/2 cup Water
2 tblsp Fennel Seed (Saunf)
1/2 tsp Cardamom Seed (Elaichi)
4 whole Cloves (Lavang)
2/3rd cup Raisins (Kishmish)
1/2 cup blanched and chopped Almond (Badam)
1/4th cup chopped Pistachio (Pista)
1/4th cup Melon seeds, Sunflower seeds or Pine Nuts
1 ltr Milk (Doodh)
1/4th tsp dry-roasted and powdered Saffron (Kesar) threads
How to make thandaai:
* Bring the water to boil in a small saucepan.
* Add the fennel seeds, cardamom and cloves, cover, and remove from the heat.
* Set aside for ten minutes.
* Place the raisins, almonds, pistachios and melon seeds, sunflower seeds, or pine nuts in a bowl and add fennel tea.
* Cover and set aside for at least 1 hour.
* Transfer it to a blender, cover, and blend until the nuts & spices are reduced to a smooth texture.
* Pour into a strainer and set over a bowl.
* When some of liquid had drained through the sieve, gather the corners and squeeze tightly to extract the maximum liquid.
* Heat 2 tblsp of milk and add saffron.
* Combine the nut milk, saffron milk and remaining milk in a large jug and chill well.
* Serve over a crushed ice.
TARBOOJ SHARBAT RECIPE
Ingredients:
1 Pint Strawberries
3 cup fresh Watermelon Juice (Tarbooj Ka Raas)
1/2 tsp pureed Ginger (Adrak)
3 tbsp Sugar (Cheeni)
How to make tarbooj sharbat:
* Wash and stem the berries in cold water.
* Force through a food mill to separate seeds from the puree.
* Alternately place a nylon sieve over a bowl and, using a pestle or outstretched fingers, push to extract the fruit puree, discard the seeds.
* Combine all the ingredients in a jug, stir well and refrigerate for few hours.
* Stir and serve in glasses with crushed ice.
1 Pint Strawberries
3 cup fresh Watermelon Juice (Tarbooj Ka Raas)
1/2 tsp pureed Ginger (Adrak)
3 tbsp Sugar (Cheeni)
How to make tarbooj sharbat:
* Wash and stem the berries in cold water.
* Force through a food mill to separate seeds from the puree.
* Alternately place a nylon sieve over a bowl and, using a pestle or outstretched fingers, push to extract the fruit puree, discard the seeds.
* Combine all the ingredients in a jug, stir well and refrigerate for few hours.
* Stir and serve in glasses with crushed ice.
STRAWBERRY SHAKE RECIPE
Ingredients:
1 cup fresh Strawberries
4 cup Milk (Doodh)
To taste Sugar (Cheeni)
Ice -cubes
How to make strawberry shake:
* Wash strawberries properly and remove the stems.
* Blend strawberries and little milk together in a blender until crushed properly into a smooth paste.
* Add the remaining milk, sugar and crushed ice.
* Blend again for another 30 seconds or so.
* Served chilled in glasses.
* Note : If strawberries are not available, strawberry essence can be used.
1 cup fresh Strawberries
4 cup Milk (Doodh)
To taste Sugar (Cheeni)
Ice -cubes
How to make strawberry shake:
* Wash strawberries properly and remove the stems.
* Blend strawberries and little milk together in a blender until crushed properly into a smooth paste.
* Add the remaining milk, sugar and crushed ice.
* Blend again for another 30 seconds or so.
* Served chilled in glasses.
* Note : If strawberries are not available, strawberry essence can be used.
SPICED TEA RECIPE
Ingredients:
21/2 cup Water
2 Cloves (Lavang)
1 brown Cardamom (Badi Elaichi)
4 Black Pepper corns (Kalimirchi)
1 Cinnamon Stick (Tuj/Dalchini)
2 tsp Tea Leaves (Chai Patti)
11/4 cup Milk (Doodh)
2 tblsp Sugar (Cheeni) or as desired
How to make spiced tea:
* Place the water, cloves, cardamom, peppercorns and cinnamon in a saucepan and bring to boil.
* Stir in the tea leaves and continue to cook over a moderate heat for 2 minutes.
* Add the milk and sugar and boil, remove from the heat.
* Strain and serve piping hot.
21/2 cup Water
2 Cloves (Lavang)
1 brown Cardamom (Badi Elaichi)
4 Black Pepper corns (Kalimirchi)
1 Cinnamon Stick (Tuj/Dalchini)
2 tsp Tea Leaves (Chai Patti)
11/4 cup Milk (Doodh)
2 tblsp Sugar (Cheeni) or as desired
How to make spiced tea:
* Place the water, cloves, cardamom, peppercorns and cinnamon in a saucepan and bring to boil.
* Stir in the tea leaves and continue to cook over a moderate heat for 2 minutes.
* Add the milk and sugar and boil, remove from the heat.
* Strain and serve piping hot.
PISTACHIO SHAKE RECIPE
Ingredients:
3 tblsp unsalted raw Pistachio (Pista)
31/2 cup Milk (Doodh)
6-8 Saffron (Kesar) threads
2 tblsp Sugar (Cheeni) or as desired
How to make pistachio shake:
* Cut 4 pistachios into silvers and set aside.
* Place the remaining in a blender, cover, and pulse several time to coarsely grind.
* Add 1/2 cup milk and blend until smooth.
* Scrape down the sides of the jar with a spatula to free the nuts.
* Slowly add another 1 cup milk and blend for 1/2 minute.
* Place the nut milk, remaining milk and saffron in a heavy- bottom pan over high heat.
* Stirring constantly, bring to full boil.
* Froth the milk two more times, then remove it from the flame and stir in a sweetener until dissolved.
* Place the strainer over the blender and pour in the milk.
* Partially cover and blend, starting at the low speed and increasing it to high, until the milk is frothing.
* Pour into cups, sprinkle with pistachio silvers, and serve immediately.
3 tblsp unsalted raw Pistachio (Pista)
31/2 cup Milk (Doodh)
6-8 Saffron (Kesar) threads
2 tblsp Sugar (Cheeni) or as desired
How to make pistachio shake:
* Cut 4 pistachios into silvers and set aside.
* Place the remaining in a blender, cover, and pulse several time to coarsely grind.
* Add 1/2 cup milk and blend until smooth.
* Scrape down the sides of the jar with a spatula to free the nuts.
* Slowly add another 1 cup milk and blend for 1/2 minute.
* Place the nut milk, remaining milk and saffron in a heavy- bottom pan over high heat.
* Stirring constantly, bring to full boil.
* Froth the milk two more times, then remove it from the flame and stir in a sweetener until dissolved.
* Place the strainer over the blender and pour in the milk.
* Partially cover and blend, starting at the low speed and increasing it to high, until the milk is frothing.
* Pour into cups, sprinkle with pistachio silvers, and serve immediately.
ORANGE SMOOTHIE RECIPE
Ingredients:
1/3rd cup frozen concentrated Orange Juice (Santra Ka Raas)
1 cup Milk (Doodh)
1/4th cup Sugar (Cheeni)
2 cup Ice-cubes
1 peeled and sliced ripe Banana (Kela)
How to make orange smoothie:
* Process all ingredients in blender, stopping several times for ice to settle - continue until smooth.
* Garnish, if desired; serve immediately.
1/3rd cup frozen concentrated Orange Juice (Santra Ka Raas)
1 cup Milk (Doodh)
1/4th cup Sugar (Cheeni)
2 cup Ice-cubes
1 peeled and sliced ripe Banana (Kela)
How to make orange smoothie:
* Process all ingredients in blender, stopping several times for ice to settle - continue until smooth.
* Garnish, if desired; serve immediately.
NIMBU PANI RECIPE
Ingredients:
4 juicy Lemon (Nimbu)
8 cup Water
10 pitted and halves Dates (Khajoor)
1/3rd cup Honey (Shahad)
How to make nimbu pani:
* Cut the lemons in halves crosswise, remove the zest from 6 of the halves and squeeze out the juice.
* Slice the remaining lemons into thin rounds.
* Place the water and the dates in a sauce pan and gently boil for ten minutes.
* Add the zest and boil for another 2-3 minutes.
* Remove the pan from the heat, stir in the honey, lemon juice & lemon slices, and set aside, loosely covered, for 8-12 hours.
* Strain through a muslin lined sieve.
* Served chilled.
4 juicy Lemon (Nimbu)
8 cup Water
10 pitted and halves Dates (Khajoor)
1/3rd cup Honey (Shahad)
How to make nimbu pani:
* Cut the lemons in halves crosswise, remove the zest from 6 of the halves and squeeze out the juice.
* Slice the remaining lemons into thin rounds.
* Place the water and the dates in a sauce pan and gently boil for ten minutes.
* Add the zest and boil for another 2-3 minutes.
* Remove the pan from the heat, stir in the honey, lemon juice & lemon slices, and set aside, loosely covered, for 8-12 hours.
* Strain through a muslin lined sieve.
* Served chilled.
MEETHE LASSI RECIPE
Ingredients:
3 cup plain Curd (Yogurt) with curd cream
2/3rd cup Sugar (Cheeni)
1/2 cup Ice Water
8-10 crushed Ice-cubes
How to make meethe lassi:
* If you have access to it, spoon off 4 pieces of firm 'curd cream' from the top of curd and set aside for garnishing.
* Place the curd and the sugar in a mixing bowl and whisk it until frothy.
* Add the ice water and whisk again briefly.
* Stir in the crushed ice.
* Alternately, use a blender.
* Divide the curd and sugar mixture into two batch, cover, and process for 1-2 minutes.
* Transfer and repeat for the second batch.
* Pour the beverage into 4 chilled glasses.
* Carefully place a piece of curd cream, if desired, on each drink and garnish with a sprinkle of sugar.
* Serve immediately.
3 cup plain Curd (Yogurt) with curd cream
2/3rd cup Sugar (Cheeni)
1/2 cup Ice Water
8-10 crushed Ice-cubes
How to make meethe lassi:
* If you have access to it, spoon off 4 pieces of firm 'curd cream' from the top of curd and set aside for garnishing.
* Place the curd and the sugar in a mixing bowl and whisk it until frothy.
* Add the ice water and whisk again briefly.
* Stir in the crushed ice.
* Alternately, use a blender.
* Divide the curd and sugar mixture into two batch, cover, and process for 1-2 minutes.
* Transfer and repeat for the second batch.
* Pour the beverage into 4 chilled glasses.
* Carefully place a piece of curd cream, if desired, on each drink and garnish with a sprinkle of sugar.
* Serve immediately.
MANGO LASSI RECIPE
Ingredients:
1 cup Curd (Dahi, plain non-fat Yogurt)
1cup peeled and chopped Ripe Mango (Aam)
2 tblsp Sugar (Cheeni) or to taste
1/4th tsp Cardamom Powder (Elaichi Powder, optional)
Few Ice-cubes
How to make mango lassi:
* Combine all ingredients and blend until smooth in a blender.
* Strain through a sieve, pushing as much liquid as possible.
* Pour in glasses and serve.
1 cup Curd (Dahi, plain non-fat Yogurt)
1cup peeled and chopped Ripe Mango (Aam)
2 tblsp Sugar (Cheeni) or to taste
1/4th tsp Cardamom Powder (Elaichi Powder, optional)
Few Ice-cubes
How to make mango lassi:
* Combine all ingredients and blend until smooth in a blender.
* Strain through a sieve, pushing as much liquid as possible.
* Pour in glasses and serve.
KHARBHOOJA SHARBAT RECIPE
Ingredients:
4 small or 2 large Honeydew Melons (Kharbooja)
1/2 cup strained fresh Orange Juice (Santra Ka Raas)
1/4th cup fresh Lemon Juice (Nimbu Ka Raas)
4 drops Khus Essence
How to make kharbhooja sharbat:
* If using small melons, slice off the top of each as a lid, if using large melons, cut them into half.
* Cut the edges into zigzag pattern.
* Cut a thin slice off the bottom so that the melon stands upright without tipping (take care not to cut through the shell).
* Scoop out the seeds and discard.
* Scoop out the flesh and process in a blender, along with the remaining ingredients, until smooth.
* Chill well and serve in the shells, if desired, with reversed lids and a straw.
4 small or 2 large Honeydew Melons (Kharbooja)
1/2 cup strained fresh Orange Juice (Santra Ka Raas)
1/4th cup fresh Lemon Juice (Nimbu Ka Raas)
4 drops Khus Essence
How to make kharbhooja sharbat:
* If using small melons, slice off the top of each as a lid, if using large melons, cut them into half.
* Cut the edges into zigzag pattern.
* Cut a thin slice off the bottom so that the melon stands upright without tipping (take care not to cut through the shell).
* Scoop out the seeds and discard.
* Scoop out the flesh and process in a blender, along with the remaining ingredients, until smooth.
* Chill well and serve in the shells, if desired, with reversed lids and a straw.
JEERA LASSI RECIPE
Ingredients:
3 cup Curd (Dahi, Plain Yogurt)
2 tblsp Cream (Malai) (optional)
2 tblsp Lemon Juice (Nimbu Ka Raas) (optional)
1/3rd cup Ice-Water
To taste Salt (Namak)
6 Ice-cubes
1/2 tblsp dry-roasted Cumin Seed Powder (Jeera Powder)
How to make jeera lassi:
* Place the curd, cream, lemon juice, ice water and salt in a blender.
* Process for 2 minutes.
* Add ice cubes and blend for another minute.
* Add all but few pinches of cumin powder and process for 5 seconds.
* Pour into chilled glasses, sprinkle remaining cumin, serve immediately.
3 cup Curd (Dahi, Plain Yogurt)
2 tblsp Cream (Malai) (optional)
2 tblsp Lemon Juice (Nimbu Ka Raas) (optional)
1/3rd cup Ice-Water
To taste Salt (Namak)
6 Ice-cubes
1/2 tblsp dry-roasted Cumin Seed Powder (Jeera Powder)
How to make jeera lassi:
* Place the curd, cream, lemon juice, ice water and salt in a blender.
* Process for 2 minutes.
* Add ice cubes and blend for another minute.
* Add all but few pinches of cumin powder and process for 5 seconds.
* Pour into chilled glasses, sprinkle remaining cumin, serve immediately.
GULAB SHARBAT RECIPE
Ingredients:
11/2 cup freshly picked Rose Petals (Gulab Ke Patti)
3/4 cup boiling Water
1/4th tsp Cardamom Seeds
3/4th cup Sugar (Cheeni)
1/4th cup strained fresh Lemon Juice (Nimbu Ka Raas)
2/3rd cup Pomegranate Juice
5 cup cold Water
How to make gulab sharbat:
* Crush the rose petals with mortar and pestle and place them in a large bowl.
* Add the boiling water, then pour the mixture to a metal container and add cardamom seeds. set aside for 8 hours or overnight.
* Pour the rose-cardamom water through a muslin lined strainer set over a bowl.
* Add the sugar, and float the bowl over a hot water filled sink until the sugar dissolves.
* Remove from the hot water and filter it again.
* Cool it to room temperature.
* Combine all the ingredients in a pitcher and stir well.
* Serve in a glass half filled with crushed ice.
11/2 cup freshly picked Rose Petals (Gulab Ke Patti)
3/4 cup boiling Water
1/4th tsp Cardamom Seeds
3/4th cup Sugar (Cheeni)
1/4th cup strained fresh Lemon Juice (Nimbu Ka Raas)
2/3rd cup Pomegranate Juice
5 cup cold Water
How to make gulab sharbat:
* Crush the rose petals with mortar and pestle and place them in a large bowl.
* Add the boiling water, then pour the mixture to a metal container and add cardamom seeds. set aside for 8 hours or overnight.
* Pour the rose-cardamom water through a muslin lined strainer set over a bowl.
* Add the sugar, and float the bowl over a hot water filled sink until the sugar dissolves.
* Remove from the hot water and filter it again.
* Cool it to room temperature.
* Combine all the ingredients in a pitcher and stir well.
* Serve in a glass half filled with crushed ice.
GINGER FRUIT PUNCH RECIPE
Ingredients:
3 oz 8-inch piece of fresh peeled and chopped Ginger (Adrak)
1 cup Sugar (Cheeni)
1 cup fresh Lemon Juice (Nimbu Ka Raas)
11/2 cup fresh Orange Juice (Santra Ka Raas)
3 cup Cold Water or Club Soda
Ice-cubes
How to make ginger fruit punch:
* Combine ginger, sugar and 1 cup of water in a heavy deep-pan and bring to boil.
* Lower the heat and simmer, uncovered, for about 15 minutes.
* Strain the mixture into another pan and allow to cool.
* Now add lemon juice and orange juice and refrigerate until needed.
* Just before serving, add cold water or club soda and ice-cubes.
3 oz 8-inch piece of fresh peeled and chopped Ginger (Adrak)
1 cup Sugar (Cheeni)
1 cup fresh Lemon Juice (Nimbu Ka Raas)
11/2 cup fresh Orange Juice (Santra Ka Raas)
3 cup Cold Water or Club Soda
Ice-cubes
How to make ginger fruit punch:
* Combine ginger, sugar and 1 cup of water in a heavy deep-pan and bring to boil.
* Lower the heat and simmer, uncovered, for about 15 minutes.
* Strain the mixture into another pan and allow to cool.
* Now add lemon juice and orange juice and refrigerate until needed.
* Just before serving, add cold water or club soda and ice-cubes.
COLD COFFEE RECIPE
Ingredients:
4 cup Cold Milk (Thanda Doodh)
1 cup boiling Water
6 tsp instant Coffee Powder
4 tblsp Cream (Malai)
3 tblsp Sugar (Cheeni)
Crushed Ice
How to make cold coffee:
* Dissolve instant coffee powder and sugar in boiling water and allow to cool.
* Blend the the coffee mixture and milk in a blender for few seconds.
* Add cream and crushed ice.
* Blend for another few seconds till it becomes frothy.
* Serve chilled.
4 cup Cold Milk (Thanda Doodh)
1 cup boiling Water
6 tsp instant Coffee Powder
4 tblsp Cream (Malai)
3 tblsp Sugar (Cheeni)
Crushed Ice
How to make cold coffee:
* Dissolve instant coffee powder and sugar in boiling water and allow to cool.
* Blend the the coffee mixture and milk in a blender for few seconds.
* Add cream and crushed ice.
* Blend for another few seconds till it becomes frothy.
* Serve chilled.
COLA SHAKE RECIPE
Ingredients:
200 ml any chilled Cola
1 scoop Vanilla Ice-cream
50 ml sweetened Milk (Doodh)
2 Ice-cubes
How to make cola shake:
* In a tall thin glass add a scoop of ice-cream.
* Pour the sweetened milk over it and add ice-cubes.
* Now very carefully pour the cola in the glass.
* See it doesn't flow out.
* Serve with a spoon.
200 ml any chilled Cola
1 scoop Vanilla Ice-cream
50 ml sweetened Milk (Doodh)
2 Ice-cubes
How to make cola shake:
* In a tall thin glass add a scoop of ice-cream.
* Pour the sweetened milk over it and add ice-cubes.
* Now very carefully pour the cola in the glass.
* See it doesn't flow out.
* Serve with a spoon.
CHOCOLATE SHAKE RECIPE
Ingredients:
4 cup Cold Milk (Thanda Doodh)
2 cup Chocolate Ice-Cream
5 tsp sweetened Cocoa Powder
Crushed Ice
How to make chocolate shake:
* Blend milk and cocoa powder in a blender for few seconds.
* Add ice-cream and crushed ice and blend again for few more seconds.
* Serve chilled.
* Serve over a crushed ice.
4 cup Cold Milk (Thanda Doodh)
2 cup Chocolate Ice-Cream
5 tsp sweetened Cocoa Powder
Crushed Ice
How to make chocolate shake:
* Blend milk and cocoa powder in a blender for few seconds.
* Add ice-cream and crushed ice and blend again for few more seconds.
* Serve chilled.
* Serve over a crushed ice.
CARDAMON SHAKE RECIPE
Ingredients:
3 cup Milk (Doodh)
1 cup Water
3 tblsp White Poppy Seeds (Safed Khuskhus)
2 tblsp minced raw Cashews or Almonds (Badam)
3 tblsp shredded fried Coconut (Nariyal)
1/3rd cup Sugar (Cheeni) or use as desired
1/2 tsp freshly ground Cardamom Seeds (Elaichi)
How to make cardamon shake:
* Place the poppy seeds in a frying pan over a moderately low heat and dry-roast, turning often, for about 5 minutes.
* Combine the poppy seeds , cashews or almonds , coconut and water in a blender or food processor fitted with the metal blade and process for 2-3 minutes or until the nuts are reduced to a fine puree.
* Add 2 cups of milk and process on low speed for 15 seconds.
* Pour the mixture through a strainer over a pan.
* Press out as much as liquid as possible, then add the remaining milk and cardamom seeds.
* Stirring constantly bring to boil over moderately high heat.
* Reduce the heat to low and simmer for 2 minutes.
* Now add the sugar.
* Pour the milk back to forth from one pan to another until it is frothy.
* Serve immediately in warmed cups.
3 cup Milk (Doodh)
1 cup Water
3 tblsp White Poppy Seeds (Safed Khuskhus)
2 tblsp minced raw Cashews or Almonds (Badam)
3 tblsp shredded fried Coconut (Nariyal)
1/3rd cup Sugar (Cheeni) or use as desired
1/2 tsp freshly ground Cardamom Seeds (Elaichi)
How to make cardamon shake:
* Place the poppy seeds in a frying pan over a moderately low heat and dry-roast, turning often, for about 5 minutes.
* Combine the poppy seeds , cashews or almonds , coconut and water in a blender or food processor fitted with the metal blade and process for 2-3 minutes or until the nuts are reduced to a fine puree.
* Add 2 cups of milk and process on low speed for 15 seconds.
* Pour the mixture through a strainer over a pan.
* Press out as much as liquid as possible, then add the remaining milk and cardamom seeds.
* Stirring constantly bring to boil over moderately high heat.
* Reduce the heat to low and simmer for 2 minutes.
* Now add the sugar.
* Pour the milk back to forth from one pan to another until it is frothy.
* Serve immediately in warmed cups.
BASIL TEA RECIPE
Ingredients:
1/2 cup Basil Leaves (Tulsi Leaves)
21/4th cup Water
2 tsp Tea Leaves (Chai Patti) or 2 Tea Bags
To taste Sugar (Cheeni)
As needed Milk (Doodh)
How to make basil tea:
* In a small tea pan bring water and basil leaves to boil.
* Lower the heat and allow to brew for 3-4 minutes.
* Now add the tea leaves or tea bags and sugar as per taste.
* Bring to boil.
* Turn off the heat and strain it into cups and add milk as per your taste.
1/2 cup Basil Leaves (Tulsi Leaves)
21/4th cup Water
2 tsp Tea Leaves (Chai Patti) or 2 Tea Bags
To taste Sugar (Cheeni)
As needed Milk (Doodh)
How to make basil tea:
* In a small tea pan bring water and basil leaves to boil.
* Lower the heat and allow to brew for 3-4 minutes.
* Now add the tea leaves or tea bags and sugar as per taste.
* Bring to boil.
* Turn off the heat and strain it into cups and add milk as per your taste.
BANANA SHAKE RECIPE
Ingredients:
2 cup Milk (Doodh)
1 firm ripe Banana (Kela)
2 tblsp Sugar (Cheeni)
1/4 tsp ground Nutmeg (Jaiphal)
How to make banana shake:
* Place the milk in a heavy-bottomed pan over a high heat.
* Bring it to boil, stirring constantly, then reduce the heat and simmer for 2 minutes.
* While the milk is simmering, place a banana, sugar and nutmeg in a blender and process until pureed.
* Pour 1 cup milk into the blender and process for another minute.
* Add the remaining milk and process for 1/2 minute.
* Pour the milk in warmed mugs or cups and serve immediately.
2 cup Milk (Doodh)
1 firm ripe Banana (Kela)
2 tblsp Sugar (Cheeni)
1/4 tsp ground Nutmeg (Jaiphal)
How to make banana shake:
* Place the milk in a heavy-bottomed pan over a high heat.
* Bring it to boil, stirring constantly, then reduce the heat and simmer for 2 minutes.
* While the milk is simmering, place a banana, sugar and nutmeg in a blender and process until pureed.
* Pour 1 cup milk into the blender and process for another minute.
* Add the remaining milk and process for 1/2 minute.
* Pour the milk in warmed mugs or cups and serve immediately.
BANANA LASSI RECIPE
Ingredients:
1 cup Curd (Dahi, plain non-fat Yogurt)
1 peeled and sliced ripe Banana (Kela)
2 tblsp Sugar (Cheeni) or to taste
1/4th tsp Cardamom Powder (Elaichi Powder) (optional)
Few Ice-cubes
How to make banana lassi:
* Combine all ingredients and blend until smooth in a blender.
* Pour in glasses and serve chilled.
1 cup Curd (Dahi, plain non-fat Yogurt)
1 peeled and sliced ripe Banana (Kela)
2 tblsp Sugar (Cheeni) or to taste
1/4th tsp Cardamom Powder (Elaichi Powder) (optional)
Few Ice-cubes
How to make banana lassi:
* Combine all ingredients and blend until smooth in a blender.
* Pour in glasses and serve chilled.
ANGOOR SHARBAT RECIPE
Ingredients:
1/2 x 3-inch piece of Orange Zest
1/4 tsp Cardamom Seeds (Elaichi)
4 whole Cloves (Lavang)
6 cup Grape Juice (Angoor Ka Raas)
1/4th cup Honey (Shahad)
3-inch piece of Cinnamon (Tuj/Dalchini) Stick
2 cup sparkling Water
How to make angoor sharbat:
* Tie the zest, cardamom seeds and cloves in a small piece of cheese cloth.
* Place the juice and honey in a large stainless steel pan and bring it to near the boiling point over moderate heat.
* Remove the pan from the heat, add the spice bag and cinnamon stick, cover, and set aside until the juice has cooled to tepid.
* Remove the spice bag and cinnamon stick and chill.
* Add the water before serving.
1/2 x 3-inch piece of Orange Zest
1/4 tsp Cardamom Seeds (Elaichi)
4 whole Cloves (Lavang)
6 cup Grape Juice (Angoor Ka Raas)
1/4th cup Honey (Shahad)
3-inch piece of Cinnamon (Tuj/Dalchini) Stick
2 cup sparkling Water
How to make angoor sharbat:
* Tie the zest, cardamom seeds and cloves in a small piece of cheese cloth.
* Place the juice and honey in a large stainless steel pan and bring it to near the boiling point over moderate heat.
* Remove the pan from the heat, add the spice bag and cinnamon stick, cover, and set aside until the juice has cooled to tepid.
* Remove the spice bag and cinnamon stick and chill.
* Add the water before serving.
ALMOND HONEY MILK RECIPE
Ingredients:
1/4th cup blanched Almond (Badam)
2 cup Milk (Doodh)
1/4 tsp Cardamom seeds
3 tblsp Honey (Shahad)
How to make almond honey milk:
* Place the nuts in a blender and process until finely chopped.
* Add 2/3 cup mil and process until smooth paste.
* Pour the milk into a heavy-bottomed pan and whisk the remaining milk.
* Place the milk over moderately high heat and, stirring constantly, bring it to full boil.
* Remove the pan from the heat, add cardamom seeds.
* Place the pan over high heat and bring to boil.
* Remove the pan from the heat and add honey.
* Again place the pan over heat and bring the milk to just boiling point, pour it the strainer resting over a pan.
* Pour the milk back and forth from one pan to another for at least a minute or until frothy.
* Pour into warmed mugs and serve at once.
1/4th cup blanched Almond (Badam)
2 cup Milk (Doodh)
1/4 tsp Cardamom seeds
3 tblsp Honey (Shahad)
How to make almond honey milk:
* Place the nuts in a blender and process until finely chopped.
* Add 2/3 cup mil and process until smooth paste.
* Pour the milk into a heavy-bottomed pan and whisk the remaining milk.
* Place the milk over moderately high heat and, stirring constantly, bring it to full boil.
* Remove the pan from the heat, add cardamom seeds.
* Place the pan over high heat and bring to boil.
* Remove the pan from the heat and add honey.
* Again place the pan over heat and bring the milk to just boiling point, pour it the strainer resting over a pan.
* Pour the milk back and forth from one pan to another for at least a minute or until frothy.
* Pour into warmed mugs and serve at once.
AAM PANNA RECIPE
Ingredients:
6 medium sized Green Mango (Aam)
33/4th cup Water
1 tsp dry-roasted and grounded Cumin Seed (Jeera)
1/2 tsp Red chili Powder (Lal Mirchi)
1 tsp Salt (Namak)
3 tblsp Sugar (Cheeni)
3 tblsp chopped Mint Leaves (Pudina Leaves)
12 crushed Ice-cubes
How to make aam panna:
* Place the mangoes with water to cover in a sauce-pan and bring to boil.
* Simmer for 10 minutes.
* Drain off the water and then peel, stone and pulp the mango with a spoon.
* Place the pulp in a deep bowl.
* Add water, sugar, salt, chili and cumin.
* Whisk thoroughly.
* Stir in the mint and whisk again.
* Transfer it to a jug.
* Serve chilled with crushed ice.
6 medium sized Green Mango (Aam)
33/4th cup Water
1 tsp dry-roasted and grounded Cumin Seed (Jeera)
1/2 tsp Red chili Powder (Lal Mirchi)
1 tsp Salt (Namak)
3 tblsp Sugar (Cheeni)
3 tblsp chopped Mint Leaves (Pudina Leaves)
12 crushed Ice-cubes
How to make aam panna:
* Place the mangoes with water to cover in a sauce-pan and bring to boil.
* Simmer for 10 minutes.
* Drain off the water and then peel, stone and pulp the mango with a spoon.
* Place the pulp in a deep bowl.
* Add water, sugar, salt, chili and cumin.
* Whisk thoroughly.
* Stir in the mint and whisk again.
* Transfer it to a jug.
* Serve chilled with crushed ice.
VERMICELLI UPMA RECIPE
Ingredients:
2 cups Vermicelli
1 tsp Chana dal
1 tsp Urad dal
1/4 tsp Mustard seeds
2 tsp Cashewnuts
2 tsp Peanuts
1 Onions
2 Green chillies
1/2 inch Ginger
1 Potatoes
1/4 cup Peas
1 Carrots
1 Tomatoes
4 1/2 cups Water
3 tblsp Oil
2 tblsp Ghee
3 sprig Curry Leaves
Salt to taste
How to make vermicelli upma :
* Chop the onions, chillies, ginger, tomatoes , potatoes, carrots into small pieces and keep aside.
* Heat oil and add chana dal, urad dal, mustard seeds and curry leaves. When they start to crackle , add peanuts and cashewnuts. Fry till they turn golden brown.
* Add potatoes, carrots and fry for 4-5 minutes.
* Then add chillies, ginger , onions, peas and tomatoes.
* Cook until they are done.
* After that add salt and 41/2 cups of water, cover with a lid and let it boil .
* When the water comes to boil add vermecelli and simultaneously stir ( so that no lumps will be formed).
* Cover the upma with a lid for 5-6 minutes and then add 2tbsp of ghee and stir well.
* Serve hot with coconut chutney.
2 cups Vermicelli
1 tsp Chana dal
1 tsp Urad dal
1/4 tsp Mustard seeds
2 tsp Cashewnuts
2 tsp Peanuts
1 Onions
2 Green chillies
1/2 inch Ginger
1 Potatoes
1/4 cup Peas
1 Carrots
1 Tomatoes
4 1/2 cups Water
3 tblsp Oil
2 tblsp Ghee
3 sprig Curry Leaves
Salt to taste
How to make vermicelli upma :
* Chop the onions, chillies, ginger, tomatoes , potatoes, carrots into small pieces and keep aside.
* Heat oil and add chana dal, urad dal, mustard seeds and curry leaves. When they start to crackle , add peanuts and cashewnuts. Fry till they turn golden brown.
* Add potatoes, carrots and fry for 4-5 minutes.
* Then add chillies, ginger , onions, peas and tomatoes.
* Cook until they are done.
* After that add salt and 41/2 cups of water, cover with a lid and let it boil .
* When the water comes to boil add vermecelli and simultaneously stir ( so that no lumps will be formed).
* Cover the upma with a lid for 5-6 minutes and then add 2tbsp of ghee and stir well.
* Serve hot with coconut chutney.
VADA RECIPE
Ingredients:
1/2 cup Urad Daal
1/2 cup Moong Daal
1 Onion finely chopped
1 tsp Ginger
1-2 Green Chilies finely chopped
Salt to taste
1/4 tsp Baking Soda
How to make vada sambhar :
* Pick, wash and soak daals for 3-4 hours.
* Grind them coarsely in a blender.
* Now add onions,ginger, green chilies salt and baking powder and mix well and set aside for 5 minutes.
* Heat oil in a pan or kadhai and deep fry a spoonful of batter till golden
* Serve with chutney as a breakfast or sambhar or rasam as a meal.
1/2 cup Urad Daal
1/2 cup Moong Daal
1 Onion finely chopped
1 tsp Ginger
1-2 Green Chilies finely chopped
Salt to taste
1/4 tsp Baking Soda
How to make vada sambhar :
* Pick, wash and soak daals for 3-4 hours.
* Grind them coarsely in a blender.
* Now add onions,ginger, green chilies salt and baking powder and mix well and set aside for 5 minutes.
* Heat oil in a pan or kadhai and deep fry a spoonful of batter till golden
* Serve with chutney as a breakfast or sambhar or rasam as a meal.
UPMA RECIPE
Ingredients:
1 cup Rava / Sooji (Semolina)
25 gms fried Cashew Nuts (optional)
1 inch Ginger chopped
1 chopped Onion
3 Green Chillies slit sideways
1 Potato chopped
1 Capsicum chopped
1 Carrot chopped
1/4 cup Green Peas frozen or fresh
1 tsp Mustard Seeds
1 tsp Urad Daal
1 tsp Channa Daal
Salt to taste
1/2 tsp Turmeric Powder
Chili powder to taste (optional)
2 tblsp Oil
Few curry leaves
Finely chopped corianderleaves
1 tblsp Ghee
Lemon juice to taste
How to make rava uppma:
* Sift rava through a muslin / cheese cloth or very fine sieve.
* Heat 1tbsp. pure ghee / unsalted butter and fry rava ,on a moderate heat, stiring constantly to light brown color and set aside.
* Now heat 2 tbsp oil in a pan and add mustard seeds and allow them to splatter.
* Add the daals : channa & urad & curry leaves to it and fry till they turn red.
* Add onion, ginger and green chilies. Sauté for 2-3 minutes.
* Add all the vegetables, turmeric & chili powder, and salt to taste.
* Now add 3 cups of water and cover the pan and allow it simmer on low heat until the vegetables are done.
* Add the fried rava to it stirring constantly till it becomes little thick.
* Take off from the heat and lemon juice if desired.
* Serve hot garnished with cashews and coriander.
1 cup Rava / Sooji (Semolina)
25 gms fried Cashew Nuts (optional)
1 inch Ginger chopped
1 chopped Onion
3 Green Chillies slit sideways
1 Potato chopped
1 Capsicum chopped
1 Carrot chopped
1/4 cup Green Peas frozen or fresh
1 tsp Mustard Seeds
1 tsp Urad Daal
1 tsp Channa Daal
Salt to taste
1/2 tsp Turmeric Powder
Chili powder to taste (optional)
2 tblsp Oil
Few curry leaves
Finely chopped corianderleaves
1 tblsp Ghee
Lemon juice to taste
How to make rava uppma:
* Sift rava through a muslin / cheese cloth or very fine sieve.
* Heat 1tbsp. pure ghee / unsalted butter and fry rava ,on a moderate heat, stiring constantly to light brown color and set aside.
* Now heat 2 tbsp oil in a pan and add mustard seeds and allow them to splatter.
* Add the daals : channa & urad & curry leaves to it and fry till they turn red.
* Add onion, ginger and green chilies. Sauté for 2-3 minutes.
* Add all the vegetables, turmeric & chili powder, and salt to taste.
* Now add 3 cups of water and cover the pan and allow it simmer on low heat until the vegetables are done.
* Add the fried rava to it stirring constantly till it becomes little thick.
* Take off from the heat and lemon juice if desired.
* Serve hot garnished with cashews and coriander.
METHI THEPLA RECIPE
Ingredients:
1 cup Wheat Flour
2 crushed Green Chillies
1 tsp Red Chilli Powder
1/2 tsp Haldi (turmeric)
1 tbsp Ginger & Garlic paste
1 tsp Ajwain 1 pinch Hing
1/2 bunch Methi Leaves
1 tsp Coriander powder
1 tsp Cumin Seeds powder
Salt to taste
Oil as needed
How to make thepla :
* Put wheat flour in a flat vessel bowl.
* Mix all the ingredients int it including the methi leaves.
* Add 1 tsp oil and knead it. Let it stay for 15 minutes.
* Then make even size small balls of the dough.
* Roll them separately with a rolling pin into a round shape.
* Heat the griddle and roast each of the rolled out theplas one by one.
* First roast one side,turn it upside down.
* Then put 1/2 tsp oil on the turned side and again it upside down.
* Repeat the same with the other side.
* When evenly roasted remove it from griddle.
* Repeat this for all the balls.
* Serve them hot with butter or chutney or curd.
1 cup Wheat Flour
2 crushed Green Chillies
1 tsp Red Chilli Powder
1/2 tsp Haldi (turmeric)
1 tbsp Ginger & Garlic paste
1 tsp Ajwain 1 pinch Hing
1/2 bunch Methi Leaves
1 tsp Coriander powder
1 tsp Cumin Seeds powder
Salt to taste
Oil as needed
How to make thepla :
* Put wheat flour in a flat vessel bowl.
* Mix all the ingredients int it including the methi leaves.
* Add 1 tsp oil and knead it. Let it stay for 15 minutes.
* Then make even size small balls of the dough.
* Roll them separately with a rolling pin into a round shape.
* Heat the griddle and roast each of the rolled out theplas one by one.
* First roast one side,turn it upside down.
* Then put 1/2 tsp oil on the turned side and again it upside down.
* Repeat the same with the other side.
* When evenly roasted remove it from griddle.
* Repeat this for all the balls.
* Serve them hot with butter or chutney or curd.
SABUDANA (SAGO) KHICHIDI RECIPE
Ingredients:
1 cup sabudana(sago)
1/2 tsp Sugar
2 Green Chillieschopped finely
1/2 cup crushed groundnuts(coarse)
1 boiled & peeled potato
2 tsp Oil
1/4 tsp Mustard Seeds
1 Pinch Hing (asafoetida)
2 tbsp grated fresh Coconut
Salt to taste
Few Coriander leaves
Few Curry Leaves
How to make sabudana khichidi :
* Wash and soak sabudana in water just enough to loosen and light for minimum 2 hrs.
* Chop the potatoes into small cubes. Mix crushed groundnuts,sugar and salt and keep aside.
* Heat the oil/ghee in a pan and add mustard seeds. When the mustard seed crackle add cumin seeds, green chillies and curry leaves.
* Add potatoes and stir well. Mix sabudana mixture and mix gently.
* Mix the grated coconut and garnish with coriander leaves.
* Sprinkle some lemon juice over it and serve hot.
1 cup sabudana(sago)
1/2 tsp Sugar
2 Green Chillieschopped finely
1/2 cup crushed groundnuts(coarse)
1 boiled & peeled potato
2 tsp Oil
1/4 tsp Mustard Seeds
1 Pinch Hing (asafoetida)
2 tbsp grated fresh Coconut
Salt to taste
Few Coriander leaves
Few Curry Leaves
How to make sabudana khichidi :
* Wash and soak sabudana in water just enough to loosen and light for minimum 2 hrs.
* Chop the potatoes into small cubes. Mix crushed groundnuts,sugar and salt and keep aside.
* Heat the oil/ghee in a pan and add mustard seeds. When the mustard seed crackle add cumin seeds, green chillies and curry leaves.
* Add potatoes and stir well. Mix sabudana mixture and mix gently.
* Mix the grated coconut and garnish with coriander leaves.
* Sprinkle some lemon juice over it and serve hot.
PYAZ KI KACHORI RECIPE
Ingredients:
For the dough:
2 cups Maida (Plain Flour)
1/4 cup melted Ghee
1/2 tsp Salt
For filling:
2 cups finely chopped Onions
1 tsp Kalonji (Nigella Seeds)
2 tsp Saunf (Fennel Seeds)
2 Bay Leaves
1/2 tsp finely chopped Green Chillies
2 tblsp Besan (Bengal Gram Flour)
2 tsp Dhania Powder (Coriander)
2 tsp Chilli Powder
1 tsp Garam Masala
3 tblsp Chopped Coriander
2 tblsp Oil
Salt to taste
Other Ingredients:
Oil for frying
How to make pyaz ki kachori :
* To prepare the dough combine all the ingredients in a bowl and knead into a semi soft dough using water. Keep it for 5 - 7 minutes.
* Divide the dough into 12 equal parts and keep them covered under a wet muslin cloth.
* For the onion filling heat oil in a pan.
* Add the kalonji, saunf, bay leaves, green chillies and onions and saute till the onions turn light brownin color.
* Add the besan, coriander powder, chilli powder, garam masala and salt and saute for 2-3 minutes.
* Add the chopped coriander and mix well.
* Remove the bay leaves.
* Allow the mixture to cool completely.
* Divide into 12 equal parts and keep aside.
* To make kachoris roll out each portion of the dough into a 2 inch diameter circle.
* Place one portion of the filling in the centre of the rolled dough.
* Surround the filling with the dough by slowly streching it over the filling.
* Seal the ends tightly and remove excess dough.
* Roll each filled portion into a 2 1/2 inch diameter circle taking care to ensure that the filling does not spill out.
* Gently press the centre of the kachori with your thumb.
* Repeat with the remaining dough and filling.
* Deep fry the kachoris in hot oil over a slow flame till fgolden brown.
* The kachoris should puff up like puris.
* These kachoris take a long time to be cooked in the inside too.
* Serve hot with tamarind chutney and hari chutney.
For the dough:
2 cups Maida (Plain Flour)
1/4 cup melted Ghee
1/2 tsp Salt
For filling:
2 cups finely chopped Onions
1 tsp Kalonji (Nigella Seeds)
2 tsp Saunf (Fennel Seeds)
2 Bay Leaves
1/2 tsp finely chopped Green Chillies
2 tblsp Besan (Bengal Gram Flour)
2 tsp Dhania Powder (Coriander)
2 tsp Chilli Powder
1 tsp Garam Masala
3 tblsp Chopped Coriander
2 tblsp Oil
Salt to taste
Other Ingredients:
Oil for frying
How to make pyaz ki kachori :
* To prepare the dough combine all the ingredients in a bowl and knead into a semi soft dough using water. Keep it for 5 - 7 minutes.
* Divide the dough into 12 equal parts and keep them covered under a wet muslin cloth.
* For the onion filling heat oil in a pan.
* Add the kalonji, saunf, bay leaves, green chillies and onions and saute till the onions turn light brownin color.
* Add the besan, coriander powder, chilli powder, garam masala and salt and saute for 2-3 minutes.
* Add the chopped coriander and mix well.
* Remove the bay leaves.
* Allow the mixture to cool completely.
* Divide into 12 equal parts and keep aside.
* To make kachoris roll out each portion of the dough into a 2 inch diameter circle.
* Place one portion of the filling in the centre of the rolled dough.
* Surround the filling with the dough by slowly streching it over the filling.
* Seal the ends tightly and remove excess dough.
* Roll each filled portion into a 2 1/2 inch diameter circle taking care to ensure that the filling does not spill out.
* Gently press the centre of the kachori with your thumb.
* Repeat with the remaining dough and filling.
* Deep fry the kachoris in hot oil over a slow flame till fgolden brown.
* The kachoris should puff up like puris.
* These kachoris take a long time to be cooked in the inside too.
* Serve hot with tamarind chutney and hari chutney.
POHA ROLL RECIPE
Ingredients:
1 egg
30 gms poha (rice flakes)
100 gms potato
2 green chillies
20 gms roasted peanuts
1/4 tsp amchur (dry mango powder)
1/4 tsp garam masala powder
1/4 tsp red chilli powder
2 tblsp breadcrumbs
Salt to taste
Oil for frying
Few coriander sprigs
How to make poha roll :
* Boil, peel and mash the potatoes.
* Wash the poha in a strainer. Coarsely grind the roasted peanut.
* Wash & chop the green chillies and corainder sprigs.
* Add poha, peanuts, chillies, corainder leaves and spices to the mashed potatoes.
* Mix well and roll into desirable shapes.
* Dip in beaten egg and coat with breadcrumbs.
* Deep fry in oil till rolls golden brown.
* Serve hot with tamraind chutney.
1 egg
30 gms poha (rice flakes)
100 gms potato
2 green chillies
20 gms roasted peanuts
1/4 tsp amchur (dry mango powder)
1/4 tsp garam masala powder
1/4 tsp red chilli powder
2 tblsp breadcrumbs
Salt to taste
Oil for frying
Few coriander sprigs
How to make poha roll :
* Boil, peel and mash the potatoes.
* Wash the poha in a strainer. Coarsely grind the roasted peanut.
* Wash & chop the green chillies and corainder sprigs.
* Add poha, peanuts, chillies, corainder leaves and spices to the mashed potatoes.
* Mix well and roll into desirable shapes.
* Dip in beaten egg and coat with breadcrumbs.
* Deep fry in oil till rolls golden brown.
* Serve hot with tamraind chutney.
PAV USAL RECIPE
Ingredients:
1 cup Green Peas
6-8 Pavs
1/2 tsp Garam Masala
1/4 tsp crushed Cumin Seeds
1 Lemon Juice
2 tblsp Oil
salt to taste
Make Paste:
1 small bunch fresh Coriander
8-10 Green Chillies
1/2 cup fresh grated Coconut
For Garnish:
Chopped onions
Fine Sev
Lemon Quarters
How to make pav usal :
* In a heavy bottom vessel and heat oil in it.
* Make the paste of coriander, green chillies and grated coconut.
* Stir fry this paste in the oil for 2 minutes.
* Add 3 cups water and bring to a boil.
* Add all the other ingredients, stir and boil.
* Simmer for 15-20 minutes with stirring occasionally.
* Cook till oil separates and floats on top and peas get soft.
* Check the seasoning.
* To garnish sprinkle chopped onions, pieces of lemon and sev.
* Serve hot with bread or pav.
1 cup Green Peas
6-8 Pavs
1/2 tsp Garam Masala
1/4 tsp crushed Cumin Seeds
1 Lemon Juice
2 tblsp Oil
salt to taste
Make Paste:
1 small bunch fresh Coriander
8-10 Green Chillies
1/2 cup fresh grated Coconut
For Garnish:
Chopped onions
Fine Sev
Lemon Quarters
How to make pav usal :
* In a heavy bottom vessel and heat oil in it.
* Make the paste of coriander, green chillies and grated coconut.
* Stir fry this paste in the oil for 2 minutes.
* Add 3 cups water and bring to a boil.
* Add all the other ingredients, stir and boil.
* Simmer for 15-20 minutes with stirring occasionally.
* Cook till oil separates and floats on top and peas get soft.
* Check the seasoning.
* To garnish sprinkle chopped onions, pieces of lemon and sev.
* Serve hot with bread or pav.
PANEER SANDWICH RECIPE
Ingredients:
1 loaf Bread
1/2 cup grated Paneer (Cottage Cheese)
1 Tomatoes
1 Onions
2 Green chillies
1/4 tsp Red chilli powder
Salt to taste
Butter as needed
How to make paneer sandwich :
* Chop onions, chillies and tomatoes.
* Mix the grated paneer with chopped vegetables, salt, red chilli powder and keep aside.
* Take two bread slices and butter them, put some paneer mixture on one slice and cover it with other bread slice.
* Put this in sandwich toaster until the bread turns crispy and brown.
* Serve with ketchup.
1 loaf Bread
1/2 cup grated Paneer (Cottage Cheese)
1 Tomatoes
1 Onions
2 Green chillies
1/4 tsp Red chilli powder
Salt to taste
Butter as needed
How to make paneer sandwich :
* Chop onions, chillies and tomatoes.
* Mix the grated paneer with chopped vegetables, salt, red chilli powder and keep aside.
* Take two bread slices and butter them, put some paneer mixture on one slice and cover it with other bread slice.
* Put this in sandwich toaster until the bread turns crispy and brown.
* Serve with ketchup.
MISSI ROTI RECIPE
Ingredients for indian missi roti:
2 cups Whole Wheat Flour (atta)
2 cups Gram Flour (Beasn)
1 tsp Cumin Seeds (jeera)
2 tbsp Dry fenugreek leaves (kasoori methi)
Red chili powder to taste
Salt to taste
A pinch of turmeric powder
2 tbsp oil
Water to knead
How To Make Missi Roti:
* Mix Wheat flours gram flour, salt, chili powder, turmeric powder and mix well.
* Make powder of fenugreek leaves and mix it to the flour.
* Rub oil into the flour, slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes.
* Knead well again the dough and make balls.
* Roll into a slightly thick chapati than usual. Pre-heat the girdle (tawa) and cook the missi roti with or without oil.
* Note: It can also be cooked in an oven or tandoor.
2 cups Whole Wheat Flour (atta)
2 cups Gram Flour (Beasn)
1 tsp Cumin Seeds (jeera)
2 tbsp Dry fenugreek leaves (kasoori methi)
Red chili powder to taste
Salt to taste
A pinch of turmeric powder
2 tbsp oil
Water to knead
How To Make Missi Roti:
* Mix Wheat flours gram flour, salt, chili powder, turmeric powder and mix well.
* Make powder of fenugreek leaves and mix it to the flour.
* Rub oil into the flour, slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes.
* Knead well again the dough and make balls.
* Roll into a slightly thick chapati than usual. Pre-heat the girdle (tawa) and cook the missi roti with or without oil.
* Note: It can also be cooked in an oven or tandoor.
MOONG DAL VADA RECIPE
Ingredients:
300 gms Moong Dal
25 gms Chopped Coriander
5 gms Cumin Seeds
1 Star anise
8 - 9 Green Chillies chopped
50 gms Onions
Salt to taste
Oil to fry
How to make moong dal vada :
* Soak the moong dal in water for a couple of hours.
* Grind it properly to form a smooth paste.
* Blend it with chopped onions, chillies, corainder and cumin seed.
* Check the salt seasoning and deep fry till golden in color.
* Serve with green chutney.
300 gms Moong Dal
25 gms Chopped Coriander
5 gms Cumin Seeds
1 Star anise
8 - 9 Green Chillies chopped
50 gms Onions
Salt to taste
Oil to fry
How to make moong dal vada :
* Soak the moong dal in water for a couple of hours.
* Grind it properly to form a smooth paste.
* Blend it with chopped onions, chillies, corainder and cumin seed.
* Check the salt seasoning and deep fry till golden in color.
* Serve with green chutney.
IDLI RECIPE
Ingredients:
2 cups Rice
1 cup Urad Daal (white)
1 1/2 tblsp Salt
A pinch of Baking Soda
Oil for greasing
How to make idli sambhar:
* Pick, wash and soak the daal overnight or for 8 hours.
* Pick, wash and drain the rice. Grind it coarsely in a blender.
* Grind the daal into a smooth and forthy paste.
* Now mix the grinded rice and daal together into a batter.
* Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
* Idlis are ready to be cooked when the batter is well fermented.
* Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
* Steam cook idlis on medium flame for about 10 minutes or until done.
* Use a butter knife to remove the idlis.
* Serve them with sambhar or chutney.
2 cups Rice
1 cup Urad Daal (white)
1 1/2 tblsp Salt
A pinch of Baking Soda
Oil for greasing
How to make idli sambhar:
* Pick, wash and soak the daal overnight or for 8 hours.
* Pick, wash and drain the rice. Grind it coarsely in a blender.
* Grind the daal into a smooth and forthy paste.
* Now mix the grinded rice and daal together into a batter.
* Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
* Idlis are ready to be cooked when the batter is well fermented.
* Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
* Steam cook idlis on medium flame for about 10 minutes or until done.
* Use a butter knife to remove the idlis.
* Serve them with sambhar or chutney.
HARI MIRCH PAKORA RECIPE
Ingredients:
8 - 10 Bharawan Mirch (Pickle Green Chillies)
Oil for frying
For the filling:
1 Boiled Potatoes
1/2 tsp Red Chilli Powder
1/2 tsp Ajwain
1 tsp finely chopped Mint Leaves
1/4 tsp Ginger paste
Salt to taste
For the covering
1 cup Besan (Bengal Gram Flour)
3 tblsp Rice Flour
1/2 tsp Red Chilli Powder
1 Pinch Turmeric Powder
1 Pinch Soda Bicarb
1/4 tsp Ajwain
How to make stuffed mirch pakora :
* Wash, wipe and slit the chillies along the length.
* Remove the seeds from the chillies.
* Mix all the ingredients for the stuffing and fill it inside the chillies.
* Mix all the ingredients for the covering and add enough water to prepare a thick batter.
* Dip the stuffed chillies in this batter and fry in hot oil till it is golden in color.
* Serve hot with tamarind chutney and hari chutney.
8 - 10 Bharawan Mirch (Pickle Green Chillies)
Oil for frying
For the filling:
1 Boiled Potatoes
1/2 tsp Red Chilli Powder
1/2 tsp Ajwain
1 tsp finely chopped Mint Leaves
1/4 tsp Ginger paste
Salt to taste
For the covering
1 cup Besan (Bengal Gram Flour)
3 tblsp Rice Flour
1/2 tsp Red Chilli Powder
1 Pinch Turmeric Powder
1 Pinch Soda Bicarb
1/4 tsp Ajwain
How to make stuffed mirch pakora :
* Wash, wipe and slit the chillies along the length.
* Remove the seeds from the chillies.
* Mix all the ingredients for the stuffing and fill it inside the chillies.
* Mix all the ingredients for the covering and add enough water to prepare a thick batter.
* Dip the stuffed chillies in this batter and fry in hot oil till it is golden in color.
* Serve hot with tamarind chutney and hari chutney.
GOBI PARANTHA RECIPE
Ingredients for gobi parantha recipe:
4 cups Whole Wheat Flour (Atta)
2 cups Grated Cauliflower (Gobi)
Coriander leaves (finely chopped)
1-2 Chopped Green chilies
1" Ginger Chopped
Salt, Red chili powder & Garam Masala as per taste
1/2 tsp Ajwain (optional)
Butter /Oil for frying
Preparation for Gobhi Paratha:
* Make dough out of whole-wheat flour (atta), as you would do for any paratha/roti.
* Mix grated cauliflower, green chilies, ginger, coriander leaves, ajwain, chili powder, salt, and garam masala as a filling in paratha.
* Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
* Cook on a pre-heated Tawa (flat griddle plate). Turn it and pour half tablespoon oil or butter.
* Spread it on the paratha and shallow fry over low heat.
* Turn it and again pour oil or butter on the other side.
* Cook on a low heat till golden brown.
* Serve gobhi ka parantha hot with yogurt (curd) and your favorite chutney.
* Note: It makes 18 parathas.
4 cups Whole Wheat Flour (Atta)
2 cups Grated Cauliflower (Gobi)
Coriander leaves (finely chopped)
1-2 Chopped Green chilies
1" Ginger Chopped
Salt, Red chili powder & Garam Masala as per taste
1/2 tsp Ajwain (optional)
Butter /Oil for frying
Preparation for Gobhi Paratha:
* Make dough out of whole-wheat flour (atta), as you would do for any paratha/roti.
* Mix grated cauliflower, green chilies, ginger, coriander leaves, ajwain, chili powder, salt, and garam masala as a filling in paratha.
* Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
* Cook on a pre-heated Tawa (flat griddle plate). Turn it and pour half tablespoon oil or butter.
* Spread it on the paratha and shallow fry over low heat.
* Turn it and again pour oil or butter on the other side.
* Cook on a low heat till golden brown.
* Serve gobhi ka parantha hot with yogurt (curd) and your favorite chutney.
* Note: It makes 18 parathas.
CURD RICE RECIPE
Ingredients:
1 cup boiled Rice
2 cups Yogurt (Curd)
2 tblsp 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 tblsp desiccated Coconut
1/2 tsp Salt
How to make curd rice :
* 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.
* Saute 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.
1 cup boiled Rice
2 cups Yogurt (Curd)
2 tblsp 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 tblsp desiccated Coconut
1/2 tsp Salt
How to make curd rice :
* 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.
* Saute 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.
BESAN ROTI RECIPE
Ingredients:
2 cups Whole Wheat Flour (Atta)
2 cups Gram Flour (Besan)
Butter / ghee for serving
How to make besan roti:
* Mix the flours together and gradually add enough water to make pliable dough.
* Divide it into ten portions and flatten them out using rolling pin.
* Pre-heat the griddle and cook the rotis on each side.
* Butter the besan roti generously and serve hot with lentils, vegetables or curries
2 cups Whole Wheat Flour (Atta)
2 cups Gram Flour (Besan)
Butter / ghee for serving
How to make besan roti:
* Mix the flours together and gradually add enough water to make pliable dough.
* Divide it into ten portions and flatten them out using rolling pin.
* Pre-heat the griddle and cook the rotis on each side.
* Butter the besan roti generously and serve hot with lentils, vegetables or curries
ALOO POHA RECIPE
Ingredients:
2 cups Poha (Beaten Rice)
1 Potatoes
1 Onions
2 Green Chillies
1 tsp Chana dal
1 tsp Urad dal
1/4 tsp Mustard Seeds
1 sprig Curry leaves
2 tsp Peanuts
4 tblsp Oil
1 pinch Turmeric powder
1 Lemon
Few Corainder leaves
Salt to taste
How to make aloo poha :
* Soak the poha in water. Wash and drain all the water.
* Add some salt , turmeric powder , keep aside.
* Peel and cut the potatoes into small cubes, chop the onions, chillies, corainder leaves.
* Heat oil and put chana dal, urad dal, mustard seeds, peanuts, curry leaves and fry until they crackle.
* Add potatoes , saute for few minutes, then add chopped onions, chillies.
* Cook till they are done. Add the poha, corainder leaves and stir.
* Keep it on slow flame for 5- 7 minutes.
* Let it cool for sometime and add then lemon juice.
2 cups Poha (Beaten Rice)
1 Potatoes
1 Onions
2 Green Chillies
1 tsp Chana dal
1 tsp Urad dal
1/4 tsp Mustard Seeds
1 sprig Curry leaves
2 tsp Peanuts
4 tblsp Oil
1 pinch Turmeric powder
1 Lemon
Few Corainder leaves
Salt to taste
How to make aloo poha :
* Soak the poha in water. Wash and drain all the water.
* Add some salt , turmeric powder , keep aside.
* Peel and cut the potatoes into small cubes, chop the onions, chillies, corainder leaves.
* Heat oil and put chana dal, urad dal, mustard seeds, peanuts, curry leaves and fry until they crackle.
* Add potatoes , saute for few minutes, then add chopped onions, chillies.
* Cook till they are done. Add the poha, corainder leaves and stir.
* Keep it on slow flame for 5- 7 minutes.
* Let it cool for sometime and add then lemon juice.
KOTU ALOO PAKORA RECIPE
Ingredients:
1 cup kotu ka atta (buckwheat up flour)
1/4 cup finely cut coriander leaves
1/2 tbsp black pepper powder
ghee or vegetable oil for frying
3 medium sized potatoes (boiled whole till half-cooked)
1/2 tsp sendha namak (rock salt) or to taste
How to make kotu aloo pakora :
* Combine the flour, salt, pepper and coriander in round dish and mix well.
* Mix in water and cream into a smooth batter.
* Cream the batter until it is of cream consistency.
* Cover and keep aside for about 20 minutes.
* When the potatoes are cool enough, take off and slice each one into diagonal slices.
* Heat up enough ghee or oil for deep-frying in a kadhai over moderate heat.
* Put few slices of potato into the batter and cover them completely.
* One at a time, lower each slice of batter-coated potato into the hot oil.
* Fry as many slices as will float on the surface of the oil without touching.
* Fry on both sides until reddish gray and crisp.
* Serve hot as the fitters soften as they cool.
1 cup kotu ka atta (buckwheat up flour)
1/4 cup finely cut coriander leaves
1/2 tbsp black pepper powder
ghee or vegetable oil for frying
3 medium sized potatoes (boiled whole till half-cooked)
1/2 tsp sendha namak (rock salt) or to taste
How to make kotu aloo pakora :
* Combine the flour, salt, pepper and coriander in round dish and mix well.
* Mix in water and cream into a smooth batter.
* Cream the batter until it is of cream consistency.
* Cover and keep aside for about 20 minutes.
* When the potatoes are cool enough, take off and slice each one into diagonal slices.
* Heat up enough ghee or oil for deep-frying in a kadhai over moderate heat.
* Put few slices of potato into the batter and cover them completely.
* One at a time, lower each slice of batter-coated potato into the hot oil.
* Fry as many slices as will float on the surface of the oil without touching.
* Fry on both sides until reddish gray and crisp.
* Serve hot as the fitters soften as they cool.
SABUDANA PURI RECIPE
Ingredients:
1/4 kg Sabudana (Sago)
4-5 boiled potatoes
2 green chilies
1/4 tsp Red chilly powder
Salt to taste
Oil to fry
How to make rajgiri puri :
* Soak the sabudana in about 1/2 glass of water for an hour. Boil 4-5 potatoes, peel it and mash it.
* Now take the soaked sabudana and add the mashed potatoes, green chilies, salt to taste and little red chilly powder and mix this mixture well. Then take a drop of oil on your palms and make small round balls of this mixture and keep it aside.
* Put 1/4 litre of oil in a kadai and heat the oil. When the oil becomes hot add the small balls prepared earlier in the oil and fry it till golden brown. Remove the balls from the frying pan once they are golden brown and place it on a tissue paper so that the extra oil is soaked by the tissue.
1/4 kg Sabudana (Sago)
4-5 boiled potatoes
2 green chilies
1/4 tsp Red chilly powder
Salt to taste
Oil to fry
How to make rajgiri puri :
* Soak the sabudana in about 1/2 glass of water for an hour. Boil 4-5 potatoes, peel it and mash it.
* Now take the soaked sabudana and add the mashed potatoes, green chilies, salt to taste and little red chilly powder and mix this mixture well. Then take a drop of oil on your palms and make small round balls of this mixture and keep it aside.
* Put 1/4 litre of oil in a kadai and heat the oil. When the oil becomes hot add the small balls prepared earlier in the oil and fry it till golden brown. Remove the balls from the frying pan once they are golden brown and place it on a tissue paper so that the extra oil is soaked by the tissue.
SINGHARE KE PAKORE RECIPE
Ingredients:
mango powder
1/2 cup chestnut flour
10-12 small squares of pumpkin
oil for frying
2 potatoes, cut into thin round slices
11/2 tsp salt
How to make singhare ke pakore :
* Mix the flour and salt.
* Then slowly mix in water to make a smooth paste.
* Dip the slices of potatoes and pumpkin in this paste, one by one.
* Heat up oil in a deep frying pan.
* Deep fry the potatoe and pumpkin slices in the oil.
* Sprinkle with some chaat masala or amchur powder and serve immdediately
mango powder
1/2 cup chestnut flour
10-12 small squares of pumpkin
oil for frying
2 potatoes, cut into thin round slices
11/2 tsp salt
How to make singhare ke pakore :
* Mix the flour and salt.
* Then slowly mix in water to make a smooth paste.
* Dip the slices of potatoes and pumpkin in this paste, one by one.
* Heat up oil in a deep frying pan.
* Deep fry the potatoe and pumpkin slices in the oil.
* Sprinkle with some chaat masala or amchur powder and serve immdediately
SUKHA ALOO RECIPE
Ingredients:
1/2 tsp mango powder
3 tbsp oil
salt to taste
kadi pata
5-6 boiled potatoes
2-3 green chilies
1/2 tsp red chilly powder
How to make sukha aloo :
* Put oil in a pan.
* Heat up the oil and mix in kadi pata, green chilies and red chilly powder and mix it well.
* Now mix in the boiled potatoes cut in small cubes and fry the potatoes in the pan.
* When the potatoes are half cooked mix in salt and mango powder.
* Mix well.
* When the potatoes look little crispy and golden brown turn the gas off.
1/2 tsp mango powder
3 tbsp oil
salt to taste
kadi pata
5-6 boiled potatoes
2-3 green chilies
1/2 tsp red chilly powder
How to make sukha aloo :
* Put oil in a pan.
* Heat up the oil and mix in kadi pata, green chilies and red chilly powder and mix it well.
* Now mix in the boiled potatoes cut in small cubes and fry the potatoes in the pan.
* When the potatoes are half cooked mix in salt and mango powder.
* Mix well.
* When the potatoes look little crispy and golden brown turn the gas off.
SUKHI ARBI RECIPE
Ingredients:
5-6 boiled sweet potato
2-3 green chilies
1/2 tsp mango powder
1/2 tsp red chilly powder
kadi pata
3 tbsp oil
salt to taste
How to make sukhi arbi :
* Put oil in a pan.
* Heat up the oil and mix in kadi pata, green chillies and red chilly powder and mix it well.
* Now mix in the boiled sweet potatoes cut in small cubes and fry the sweet potatoes in the pan.
* When the sweet potatoes are half cooked mix in salt and mango powder.
* Mix well.
* When the sweet potatoes look little crispy and golden brown turn the gas off
5-6 boiled sweet potato
2-3 green chilies
1/2 tsp mango powder
1/2 tsp red chilly powder
kadi pata
3 tbsp oil
salt to taste
How to make sukhi arbi :
* Put oil in a pan.
* Heat up the oil and mix in kadi pata, green chillies and red chilly powder and mix it well.
* Now mix in the boiled sweet potatoes cut in small cubes and fry the sweet potatoes in the pan.
* When the sweet potatoes are half cooked mix in salt and mango powder.
* Mix well.
* When the sweet potatoes look little crispy and golden brown turn the gas off
VRAT KE CHAWAL RECIPE
Ingredients:
2 cloves
3 cup water
2 cardamoms
30 gm ghee
2 tsp kala namak
1 tsp cumin seeds
1/2 tsp chilli powder
125 gms samwat ke chaawal
coriander leaves for garnishing
1 big size potato, diced
cinnamon stick, tiny piece
How to make vrat ke chawal :
* Heat up ghee, mix in cumin seeds, cloves, cardamoms and cinnamon.
* When slightly coloured, mix in potato and rice.
* Stir-fry till they look a bit fried.
* Mix in salt, chilli powder and water, and bring to a boil.
* Lower the flame and simmer, covered, for about 15 minutes or till cooked through and the water is absorbed.
* Decorate with corinder leaves and serve hot.
2 cloves
3 cup water
2 cardamoms
30 gm ghee
2 tsp kala namak
1 tsp cumin seeds
1/2 tsp chilli powder
125 gms samwat ke chaawal
coriander leaves for garnishing
1 big size potato, diced
cinnamon stick, tiny piece
How to make vrat ke chawal :
* Heat up ghee, mix in cumin seeds, cloves, cardamoms and cinnamon.
* When slightly coloured, mix in potato and rice.
* Stir-fry till they look a bit fried.
* Mix in salt, chilli powder and water, and bring to a boil.
* Lower the flame and simmer, covered, for about 15 minutes or till cooked through and the water is absorbed.
* Decorate with corinder leaves and serve hot.
MALAIWALE KOFTE RECIPE
Ingredients:
1/4 cup mixed nuts, coarsely ground
5 green chillies, cut finely
oil as needed
1/2 cup grated coconut
5 potatoes, boiled, peeled, mashed
salt and sugar
1/2 cup coriander leaves, cut
1 cup fine breadcrumbs
For the gravy:
1 tsp garam masala powder
1 cup cream
3 tomatoes pureed
Salt to taste
1 tbsp chilli powder
1 tsp cumin seeds
1 tbsp sugar
3 cup curd
1 tsp turmeric powder
How to make malaiwale kofte :
* Make lemon-sized balls out of the mashed potatoes.
* If the potato mash is soft, mix in bread slices dipped in water (squeeze out all water) to the mash and knead well.
* Prepare stuffing by mixing coconut, dry nuts, chillies, coriander leaves, salt and sugar to taste.
* Flatten each potato ball, put in a small quantity of this stuffing and fold around.
* Roll each ball in breadcrumbs.
* When all koftas are ready, deep fry them carefully in hot oil.
* Remove and reserve.
* Heat up 4 tbsps.
* Oil in a fresh pan, mix in cumin seeds, powdered spices, then tomato puree and curd.
* Fry till blended.
* Mix in sugar, salt, cream and simmer.
* Drop in the koftas and serve decorated with a little cream and coriander leaves.
1/4 cup mixed nuts, coarsely ground
5 green chillies, cut finely
oil as needed
1/2 cup grated coconut
5 potatoes, boiled, peeled, mashed
salt and sugar
1/2 cup coriander leaves, cut
1 cup fine breadcrumbs
For the gravy:
1 tsp garam masala powder
1 cup cream
3 tomatoes pureed
Salt to taste
1 tbsp chilli powder
1 tsp cumin seeds
1 tbsp sugar
3 cup curd
1 tsp turmeric powder
How to make malaiwale kofte :
* Make lemon-sized balls out of the mashed potatoes.
* If the potato mash is soft, mix in bread slices dipped in water (squeeze out all water) to the mash and knead well.
* Prepare stuffing by mixing coconut, dry nuts, chillies, coriander leaves, salt and sugar to taste.
* Flatten each potato ball, put in a small quantity of this stuffing and fold around.
* Roll each ball in breadcrumbs.
* When all koftas are ready, deep fry them carefully in hot oil.
* Remove and reserve.
* Heat up 4 tbsps.
* Oil in a fresh pan, mix in cumin seeds, powdered spices, then tomato puree and curd.
* Fry till blended.
* Mix in sugar, salt, cream and simmer.
* Drop in the koftas and serve decorated with a little cream and coriander leaves.
ALOO MEWAWALE RECIPE
Ingredients:
1 cup oil
1 tblsp ginger-garlic paste
salt to taste
12 medium potatoes, peeled
1 tsp cumin seeds
1/2 cup coriander leaves, cut
4 tbsps. cream
1 tblsp chilli powder
1 tblsp sugar
1 tsp garam masala
1/2 cup mixed almonds and pistachios, coarsely ground
3 tomatoes pureed
4 onions, chopped, ground
1 tsp turmeric powder
How to make aloo mewawale :
* Bore a hole into each potato.
* Stuff with nuts mixed with salt and a few coriander leaves.
* Close with potato pieces.
* Heat up oil and fry 2 or 3 potatoes at a time till browned.
* Remove and reserve.
* In the same oil, put in cumin seeds.
* When they pop, mix in onion paste and fry till brown.
* Then mix in powdered spices, tomato and ginger-garlic paste.
* Fry till oil separates from the paste, mix in potatoes and one and a half cup of hot water.
* Simmer, adding cream, salt and sugar till potatoes are cooked and the gravy is well blended.
1 cup oil
1 tblsp ginger-garlic paste
salt to taste
12 medium potatoes, peeled
1 tsp cumin seeds
1/2 cup coriander leaves, cut
4 tbsps. cream
1 tblsp chilli powder
1 tblsp sugar
1 tsp garam masala
1/2 cup mixed almonds and pistachios, coarsely ground
3 tomatoes pureed
4 onions, chopped, ground
1 tsp turmeric powder
How to make aloo mewawale :
* Bore a hole into each potato.
* Stuff with nuts mixed with salt and a few coriander leaves.
* Close with potato pieces.
* Heat up oil and fry 2 or 3 potatoes at a time till browned.
* Remove and reserve.
* In the same oil, put in cumin seeds.
* When they pop, mix in onion paste and fry till brown.
* Then mix in powdered spices, tomato and ginger-garlic paste.
* Fry till oil separates from the paste, mix in potatoes and one and a half cup of hot water.
* Simmer, adding cream, salt and sugar till potatoes are cooked and the gravy is well blended.
ALOO PULAO RECIPE
Ingredients:
1 big size potato diced in small pieces
1 tsp cumin seeds
1 cup samwat rice
2 tbsp ghee
2 cloves
2 tsp rock salt (kala namak)
2 green cardamom
a tiny piece of cinnamon
green coriander to garnish
1/2 tsp red chilli powder
3 cup water
How to make aloo pulao :
* Heat up ghee in a pot.
* Mix in cumin seeds, cloves, cardamom and cinnamon.
* When they give off fragrance, mix in potato and rice.
* Stir-fry to a light brown color.
* Mix in rock salt, chilli powder and water and boil.
* Cover the pot and let it simmer (boil slowly at low temperature) on low flame for about 15 minutes.
* Decorate with green coriander.
* Serve hot.
1 big size potato diced in small pieces
1 tsp cumin seeds
1 cup samwat rice
2 tbsp ghee
2 cloves
2 tsp rock salt (kala namak)
2 green cardamom
a tiny piece of cinnamon
green coriander to garnish
1/2 tsp red chilli powder
3 cup water
How to make aloo pulao :
* Heat up ghee in a pot.
* Mix in cumin seeds, cloves, cardamom and cinnamon.
* When they give off fragrance, mix in potato and rice.
* Stir-fry to a light brown color.
* Mix in rock salt, chilli powder and water and boil.
* Cover the pot and let it simmer (boil slowly at low temperature) on low flame for about 15 minutes.
* Decorate with green coriander.
* Serve hot.
ARBI FRIED RECIPE
Ingredients:
1/4 tsp ajwain
chilli powder to taste
rock salt to taste
2-3 green chillies
a pinch of mango powder
1/2 kg arbi
1/4 tsp coriander powder
2 tbsp ginger
How to make arbi fried :
* Boil the arbi.
* Cool, take off and slice each into two.
* Heat up the oil and fry the cut arbi till slightly browned.
* Mix in 1 tbsp oil and heat up in a wok.
* Meanwhile make a paste of ginger and green chillies.
* Mix in the paste to the heated oil and stir fry for a few minutes.
* Mix in the fried arbi and stir fry on a slow fire.
* Simultaneously mix in salt, coriander powder, mango powder, ajwain and mix well.
1/4 tsp ajwain
chilli powder to taste
rock salt to taste
2-3 green chillies
a pinch of mango powder
1/2 kg arbi
1/4 tsp coriander powder
2 tbsp ginger
How to make arbi fried :
* Boil the arbi.
* Cool, take off and slice each into two.
* Heat up the oil and fry the cut arbi till slightly browned.
* Mix in 1 tbsp oil and heat up in a wok.
* Meanwhile make a paste of ginger and green chillies.
* Mix in the paste to the heated oil and stir fry for a few minutes.
* Mix in the fried arbi and stir fry on a slow fire.
* Simultaneously mix in salt, coriander powder, mango powder, ajwain and mix well.
BANANA CHIPS RECIPE
Ingredients:
oil for deep frying
1/4 tsp turmeric powder
salt according to taste
5-6 raw bananas
How to make banana chips :
* Take off and put bananas in plenty of salted iced water.
* Slice bananas with a chip slicer into water, mix in in turmeric.
* Keep for 10 minutes, remove out water fully.
* Spread out on a kitchen cloth to take off moisture.
* Heat up oil in a wok till smoky.
* Fry banana slices in one-layer batches for a minute or two or until crisp.
* Lift chips out with slotted spoon and remove on paper towels.
* Sprinkle with salt before serving.
oil for deep frying
1/4 tsp turmeric powder
salt according to taste
5-6 raw bananas
How to make banana chips :
* Take off and put bananas in plenty of salted iced water.
* Slice bananas with a chip slicer into water, mix in in turmeric.
* Keep for 10 minutes, remove out water fully.
* Spread out on a kitchen cloth to take off moisture.
* Heat up oil in a wok till smoky.
* Fry banana slices in one-layer batches for a minute or two or until crisp.
* Lift chips out with slotted spoon and remove on paper towels.
* Sprinkle with salt before serving.
KHUSKHUS ALOO RECIPE
Ingredients:
3 green chillies
6 potatoes, peeled, cubed
salt to taste
1/2 tsp turmeric powder
Cut coriander leaves
3 dry red chillies
2 tbsp khuskhus roasted
3 tblsp oil
1/2 cup water
How to make khuskhus aloo :
* Grind the roasted khuskhsu along with the green chillies and a few tblsp of water to a very fine paste.
* Keep aside.
* Heat up half of the oil in a pot for 2 minute till very hot.
* Shallow fry the potatoes in batches on medium heat up till they are lightly browned.
* Heat up the remaining oil in the same pan.
* Mix in the whole dry red chillies and turmeric powder.
* Fry briefly.
* Now mix in the khuskhus paste and fry again on low heat up for 5 minutes till the oil has left the sides of the pan.
* Mix in the fried potatoes and mix well.
* Mix in water and salt.
* Stir, cover and keep on low heat up for 15 minutes till the potatoes are soft.
* Decorate with cut fresh coriander.
* Serve hot.
3 green chillies
6 potatoes, peeled, cubed
salt to taste
1/2 tsp turmeric powder
Cut coriander leaves
3 dry red chillies
2 tbsp khuskhus roasted
3 tblsp oil
1/2 cup water
How to make khuskhus aloo :
* Grind the roasted khuskhsu along with the green chillies and a few tblsp of water to a very fine paste.
* Keep aside.
* Heat up half of the oil in a pot for 2 minute till very hot.
* Shallow fry the potatoes in batches on medium heat up till they are lightly browned.
* Heat up the remaining oil in the same pan.
* Mix in the whole dry red chillies and turmeric powder.
* Fry briefly.
* Now mix in the khuskhus paste and fry again on low heat up for 5 minutes till the oil has left the sides of the pan.
* Mix in the fried potatoes and mix well.
* Mix in water and salt.
* Stir, cover and keep on low heat up for 15 minutes till the potatoes are soft.
* Decorate with cut fresh coriander.
* Serve hot.
MANGO RAITA
Ingredients:
1/4 tsp Black Mustard seeds
1 Red Chilli, flakes
1 cup Curd
1/2 tsp Sugar
2 medium Ripe Mangoes
1 tbsp Chopped Onion
Salt to taste
1 tsp Oil
1 Green Chilli, finely cut
1 tbsp Grated fresh Coconut
1 tsp Mustard Powder
How to make mango raita:
* Peel and sliced the mango in small cubes.
* Add the mustard powder, green chillies, fresh coconut, sugar and salt to the yogurt.
* Whisk together and add to the mango cubes.
* Stir.
* Heat oil in the pan.
* When hot add the mustard seeds.
* When seeds begin to pop, add the red chilli and onion.
* Let the onion turn brown.
* Take off the fire and add to the curd mixture.
* Mix well and serve at room temperature or cold.
* Garnish wirh cut coriander leaves.
* Prepare in advance to let all flavors mix together.
1/4 tsp Black Mustard seeds
1 Red Chilli, flakes
1 cup Curd
1/2 tsp Sugar
2 medium Ripe Mangoes
1 tbsp Chopped Onion
Salt to taste
1 tsp Oil
1 Green Chilli, finely cut
1 tbsp Grated fresh Coconut
1 tsp Mustard Powder
How to make mango raita:
* Peel and sliced the mango in small cubes.
* Add the mustard powder, green chillies, fresh coconut, sugar and salt to the yogurt.
* Whisk together and add to the mango cubes.
* Stir.
* Heat oil in the pan.
* When hot add the mustard seeds.
* When seeds begin to pop, add the red chilli and onion.
* Let the onion turn brown.
* Take off the fire and add to the curd mixture.
* Mix well and serve at room temperature or cold.
* Garnish wirh cut coriander leaves.
* Prepare in advance to let all flavors mix together.
MANGO PUDDING
Ingredients:
400 ml Fresh Milk
250 ml Ice Water
250 gms Whipping cream
40 gms Gelatine Powder
300 gms Mango Puree
300 ml Water
20 gms Butter
Coconut Powder
200 gms Sugar
How to make mango pudding:
* Mix gelatine powder, sugar and water, stir well and bring to boil till sugar dissolves in water.
* Add in grease keep aside.
* Stir and mix well mango puree, ice water, milk, whipping cream and instant coconut powder.
* Mix the sugar solution and puree, stir well.
* Pour the mixture into a desired shape mould.
* Chill well and serve.
400 ml Fresh Milk
250 ml Ice Water
250 gms Whipping cream
40 gms Gelatine Powder
300 gms Mango Puree
300 ml Water
20 gms Butter
Coconut Powder
200 gms Sugar
How to make mango pudding:
* Mix gelatine powder, sugar and water, stir well and bring to boil till sugar dissolves in water.
* Add in grease keep aside.
* Stir and mix well mango puree, ice water, milk, whipping cream and instant coconut powder.
* Mix the sugar solution and puree, stir well.
* Pour the mixture into a desired shape mould.
* Chill well and serve.
MANGO POTATO CUCUMBER SALAD
Ingredients:
Salt and ground Black Pepper to taste
1/4 cup Orange juice
5-6 Potatoes, boiled
2 Firm Mangoes
2 tblsp Fresh Lemon juice
1/2 Red Bell pepper, seeded
2 Cucumbers
1/2 Green Bell pepper, seeded
2 tblsp Minced Ginger
1/4 cup Chopped Mint
Spice Mixture
1 tbsp Cinnamon
2 tbsp Paprika
1 tbsp Powdered Ginger
1 tsp Powdered Mustard seeds
2 tbsp Cumin seeds
1-2 Black Cardamom
1 tbsp Coriander seeds
How to make mango potato cucumber salad:
* Place the cumin, paprika, coriander, black cardamom, ginger, cinnamon and mustard in a small pan, and heat over medium heat until the first tiny wisp of smoke appears.
* Allow to cool, then grind in a grinder.
* Set aside.
* Peel the cucumbers, cut them in half lengthwise and cut the halves into half-inch slices.
* Peel and pit the mangoes and cut the flesh into bite-sized chunks.
* Cut the red and green bell peppers into thin strips.
* In a large bowl, combine the potatoes, cucumbers, mangoes and bell pepper.
* Add the orange juice, ginger, lemon juice, mint and 1 tablespoon of the spice mixture.
* Toss well, season to taste with salt and pepper, toss again, and serve.
Salt and ground Black Pepper to taste
1/4 cup Orange juice
5-6 Potatoes, boiled
2 Firm Mangoes
2 tblsp Fresh Lemon juice
1/2 Red Bell pepper, seeded
2 Cucumbers
1/2 Green Bell pepper, seeded
2 tblsp Minced Ginger
1/4 cup Chopped Mint
Spice Mixture
1 tbsp Cinnamon
2 tbsp Paprika
1 tbsp Powdered Ginger
1 tsp Powdered Mustard seeds
2 tbsp Cumin seeds
1-2 Black Cardamom
1 tbsp Coriander seeds
How to make mango potato cucumber salad:
* Place the cumin, paprika, coriander, black cardamom, ginger, cinnamon and mustard in a small pan, and heat over medium heat until the first tiny wisp of smoke appears.
* Allow to cool, then grind in a grinder.
* Set aside.
* Peel the cucumbers, cut them in half lengthwise and cut the halves into half-inch slices.
* Peel and pit the mangoes and cut the flesh into bite-sized chunks.
* Cut the red and green bell peppers into thin strips.
* In a large bowl, combine the potatoes, cucumbers, mangoes and bell pepper.
* Add the orange juice, ginger, lemon juice, mint and 1 tablespoon of the spice mixture.
* Toss well, season to taste with salt and pepper, toss again, and serve.
MANGO MOUSSE
Ingredients:
1/2 cup lime juice
Pinch of salt
4 lb Ripe mangoes
1/2 cup granulated sugar
1 tblsp unflavored gelatin
2 egg whites
1/2 cup heavy cream
How to make mango mousse:
* Peel the mangoes, sliced the flesh off the seeds, and puree in an electric blender with the lime juice, being careful not to over -blend.
* There will be 5 cup of puree.
* Stir in the sugar.
* Dissolve the gelatin in 1/4 cup hot water, cool, and stir into the mango puree.
* Beat the egg whites with the salt until they stand in peaks.
* Whip the cram until it is stiff.
* Fold the cream into the egg whites, then fold this mixture gently into the mango puree.
* Pour into a big size serving dish, or into individual dishes, and chill in a freezer for 2 to 3 hours, or until set.
1/2 cup lime juice
Pinch of salt
4 lb Ripe mangoes
1/2 cup granulated sugar
1 tblsp unflavored gelatin
2 egg whites
1/2 cup heavy cream
How to make mango mousse:
* Peel the mangoes, sliced the flesh off the seeds, and puree in an electric blender with the lime juice, being careful not to over -blend.
* There will be 5 cup of puree.
* Stir in the sugar.
* Dissolve the gelatin in 1/4 cup hot water, cool, and stir into the mango puree.
* Beat the egg whites with the salt until they stand in peaks.
* Whip the cram until it is stiff.
* Fold the cream into the egg whites, then fold this mixture gently into the mango puree.
* Pour into a big size serving dish, or into individual dishes, and chill in a freezer for 2 to 3 hours, or until set.
MANGO MARTINI
Ingredients:
1/2 cup Mango puree Ice
210 ml Vodka
30 ml Vermouth
How to make mango martini:
* To a martini pitcher add ice, vodka, vermouth, mango puree and stir.
* Strain into martini glasses.
1/2 cup Mango puree Ice
210 ml Vodka
30 ml Vermouth
How to make mango martini:
* To a martini pitcher add ice, vodka, vermouth, mango puree and stir.
* Strain into martini glasses.
MANGO RICE
Ingredients:
4 tblsp raw Peanuts
Curry leaves
150 gms Basmati Rice
Masala
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
How to make mango rice:
* 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.
* Saut 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.
4 tblsp raw Peanuts
Curry leaves
150 gms Basmati Rice
Masala
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
How to make mango rice:
* 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.
* Saut 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.
MANGO SALSA
Ingredients:
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
How to make mango salsa:
* Combine all ingredients.
* Let stand for 10 minutes.
* Toss before serving.
* Serve with grilled fish, chicken or pork.
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
How to make mango salsa:
* Combine all ingredients.
* Let stand for 10 minutes.
* Toss before serving.
* Serve with grilled fish, chicken or pork.
SPICY MANGO SHRIMP
Ingredients:
6 tbsp Water
2 tbsp Oil
1 tbsp hot Mango Chutney
500 gms Shrimp, peeled and deveined
1/2 cup Tomatoes, cut
4 tsp Curry Paste
1 Onion, diced
1 tbsp Chopped Coriander leaves
How to make spicy mango shrimp:
* In big size frying pot heat up oil over medium heat.
* Add shrimp and prepare until lightly browned and keep aside.
* Add onion in frying pot and saut for two minutes or until softened.
* Add curry paste, water, tomatoes and prepare for 2-3 minutes.
* Add shrimp.
* Cover and simmer (boil slowly at low temperature) for about five minutes or until shrimp is cooked through.
* Stir in chutney and decorate with fresh cut coriander leaves.
* If desired, serve over hot rice.
6 tbsp Water
2 tbsp Oil
1 tbsp hot Mango Chutney
500 gms Shrimp, peeled and deveined
1/2 cup Tomatoes, cut
4 tsp Curry Paste
1 Onion, diced
1 tbsp Chopped Coriander leaves
How to make spicy mango shrimp:
* In big size frying pot heat up oil over medium heat.
* Add shrimp and prepare until lightly browned and keep aside.
* Add onion in frying pot and saut for two minutes or until softened.
* Add curry paste, water, tomatoes and prepare for 2-3 minutes.
* Add shrimp.
* Cover and simmer (boil slowly at low temperature) for about five minutes or until shrimp is cooked through.
* Stir in chutney and decorate with fresh cut coriander leaves.
* If desired, serve over hot rice.
SPICY CHICKEN WITH MANGO
Ingredients:
4 ready to eat Poppadoms
3 skinless Chicken breasts fillets
11/2 tbsp Curry Paste
1 Mango, chunks
150 gms Curd
1 tbsp cut Mint leaves
Cucumber, sliced
Lettuce leaves
How to make spicy chicken with mango:
* Preheat up the oven to 190 °C/170 °F/Gas Mark 5.
* Place the chicken on a baking tray and spread over the curry paste.
* Cook in the oven for approximately 25-30 minutes.
* Once cooked sliced the chicken into thick slices.
* Arrange the poppadoms on a big size serving plate with the salad leaves, cucumber, mango and the chicken.
* Mix together the mint, curd and lemon juice, spice up to taste and pour out over the salad.
4 ready to eat Poppadoms
3 skinless Chicken breasts fillets
11/2 tbsp Curry Paste
1 Mango, chunks
150 gms Curd
1 tbsp cut Mint leaves
Cucumber, sliced
Lettuce leaves
How to make spicy chicken with mango:
* Preheat up the oven to 190 °C/170 °F/Gas Mark 5.
* Place the chicken on a baking tray and spread over the curry paste.
* Cook in the oven for approximately 25-30 minutes.
* Once cooked sliced the chicken into thick slices.
* Arrange the poppadoms on a big size serving plate with the salad leaves, cucumber, mango and the chicken.
* Mix together the mint, curd and lemon juice, spice up to taste and pour out over the salad.
SHRIMP MANGO SALAD
Ingredients:
1 Green Chilli, seeded and minced
1/3 cup Lime Juice
1 tsp Sugar
400 gms Shrimp
2 big size Mangoes, peeled & shredded
3 tblsp Spring Onions, sliced
Salad Leaves (Lettuce)
2 tblsp Fish Sauce
1 pod of Garlic, minced
How to make shrimp mango salad:
* Combine green onions, lime juice, fish sauce, sugar, garlic, and green chilli in a bowl.
* Mix in shredded mango.
* Chill while preparing shrimp.
* Shell and devein shrimp and wash well.
* Preheat up grill for medium heat.
* Thread shrimp onto skewers, piercing once near the tail and once near the head Lightly oil grill grate.
* Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
* Place greens on a platter; mound mango mixture onto the greens using a slotted spoon.
* Place shrimp over the mango salad and decorate with lime slices, if desired.
1 Green Chilli, seeded and minced
1/3 cup Lime Juice
1 tsp Sugar
400 gms Shrimp
2 big size Mangoes, peeled & shredded
3 tblsp Spring Onions, sliced
Salad Leaves (Lettuce)
2 tblsp Fish Sauce
1 pod of Garlic, minced
How to make shrimp mango salad:
* Combine green onions, lime juice, fish sauce, sugar, garlic, and green chilli in a bowl.
* Mix in shredded mango.
* Chill while preparing shrimp.
* Shell and devein shrimp and wash well.
* Preheat up grill for medium heat.
* Thread shrimp onto skewers, piercing once near the tail and once near the head Lightly oil grill grate.
* Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
* Place greens on a platter; mound mango mixture onto the greens using a slotted spoon.
* Place shrimp over the mango salad and decorate with lime slices, if desired.
RAW MANGO SALAD
Ingredients:
1 Green Chilli cut
Coriander leaves
1/4 tsp Red Chilli powder
1 Green Mango
1/2 Onion cut finely
Pinch of Turmeric
How to make raw mango salad:
* Cut the raw mango into very small cubes.
* Add to it the cut onions.
* Put Red-Chilli-Powder and turmeric and mix well.
* Then decorate it with few Coriander-Leaves.
* Add salt just before serving to avoid oozing of water.
* Can add little sugar if the mango is too sour.
1 Green Chilli cut
Coriander leaves
1/4 tsp Red Chilli powder
1 Green Mango
1/2 Onion cut finely
Pinch of Turmeric
How to make raw mango salad:
* Cut the raw mango into very small cubes.
* Add to it the cut onions.
* Put Red-Chilli-Powder and turmeric and mix well.
* Then decorate it with few Coriander-Leaves.
* Add salt just before serving to avoid oozing of water.
* Can add little sugar if the mango is too sour.
PRAWN MANGO SALAD
Ingredients:
350 gms Cooked, peeled Prawns
Chopped Mint leaves to decorate
5 tblsp Mayonnaise
1/4 kg Melon cubes
1 Mango, diced
Salt and Pepper
Rind and juice of 1 lemon
How to make prawn mango salad:
* In a large bowl mix all the ingredients except the mint leaves.
* Garnish with the mint and serve.
350 gms Cooked, peeled Prawns
Chopped Mint leaves to decorate
5 tblsp Mayonnaise
1/4 kg Melon cubes
1 Mango, diced
Salt and Pepper
Rind and juice of 1 lemon
How to make prawn mango salad:
* In a large bowl mix all the ingredients except the mint leaves.
* Garnish with the mint and serve.
MANGO UPSIDE DOWN CAKE
Ingredients:
1/3 cup brown sugar
2 tsp baking powder
1/4 cup shortening
1 egg
1/2 cup milk
1 tblsp butter
1/4 tsp salt
2 tblsp lemon juice
1-1/4 cup flour
3/4 cup sugar
2 cup remove mangoes, sliced
1/2 cup milk
How to make mango upside down cake:
* Pour lemon juice over mangoes and allow to stand 15 minutes.
* Melt grease in 8-inch pot or casserole.
* Add brown sugar and cover with a layer of mango slices.
* To prepare the cake batter: Cream the shortening, add the shortening, add the sugar and cream together, then add beaten egg.
* Sift dry ingredients and add alternately with milk.
* Pour over mangoes and bake 50 to 60 minutes at 375 degrees F.
* When cake is done, turn it out upside-down and serve while still warm.
* Serve with whipped cream or a lemon or lime sauce.
1/3 cup brown sugar
2 tsp baking powder
1/4 cup shortening
1 egg
1/2 cup milk
1 tblsp butter
1/4 tsp salt
2 tblsp lemon juice
1-1/4 cup flour
3/4 cup sugar
2 cup remove mangoes, sliced
1/2 cup milk
How to make mango upside down cake:
* Pour lemon juice over mangoes and allow to stand 15 minutes.
* Melt grease in 8-inch pot or casserole.
* Add brown sugar and cover with a layer of mango slices.
* To prepare the cake batter: Cream the shortening, add the shortening, add the sugar and cream together, then add beaten egg.
* Sift dry ingredients and add alternately with milk.
* Pour over mangoes and bake 50 to 60 minutes at 375 degrees F.
* When cake is done, turn it out upside-down and serve while still warm.
* Serve with whipped cream or a lemon or lime sauce.
MANGO TRIFLE
Ingredients:
Vanilla Essence
11/2 cup Thick Cream, beaten
1 kg Sponge Cake
4 remove Mangoes, peeled, cubed
Strawberries
How to make mango trifle:
* 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.
Vanilla Essence
11/2 cup Thick Cream, beaten
1 kg Sponge Cake
4 remove Mangoes, peeled, cubed
Strawberries
How to make mango trifle:
* 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 SOUFFLE
Ingredients:
1/2 cup Sugar
3 Eggs
3/4 cup Cream
2 tsp Gelatine
1/2 cup Mango slices, sliced into small pieces
1/2 cup Mango Puree
How to make mango souffle:
* Soak gelatin in 1/4 cup of water.
* Separate egg yolks and whites.
* Add mango puree and sugar to the yolk and prepare over a pot of hot water till the sugar dissolves.
* Dissolve soaked gelatin in hot water and add to the yolk mixture and cool.
* Beat the cream and add to this mixture.
* Also add the mango slices.
* Beat egg whites stiff and fold into the soufflé mixture.
* Set in freezer for at least two hours.
* Decorate with cream and mango slices.
1/2 cup Sugar
3 Eggs
3/4 cup Cream
2 tsp Gelatine
1/2 cup Mango slices, sliced into small pieces
1/2 cup Mango Puree
How to make mango souffle:
* Soak gelatin in 1/4 cup of water.
* Separate egg yolks and whites.
* Add mango puree and sugar to the yolk and prepare over a pot of hot water till the sugar dissolves.
* Dissolve soaked gelatin in hot water and add to the yolk mixture and cool.
* Beat the cream and add to this mixture.
* Also add the mango slices.
* Beat egg whites stiff and fold into the soufflé mixture.
* Set in freezer for at least two hours.
* Decorate with cream and mango slices.
MANGO SHERBET
Ingredients:
1 tbsp Lemon juice
2 big size Mangoes, Pureed and strained
1 Egg white
3/4 cup Sugar
3 tblsp Cream, whipped
How to make mango sherbet:
* Put sugar and 1 ¼ cup water in a heavy-based saucepot and stir to dissolve.
* Boil for 5-6 minutes.
* Remove from heat; stir in lemon juice and let cool.
* Stir mango Pureed into syrup and pour out into a shallow metal container.
* Cover the mixture freeze the mixture to the slushy stage.
* Turn semi-frozen mixture into a round dish and cream well.
* Return the mixture to the container, cover and freeze until just becoming slushy again.
* Turn out into the round dish and cream well.
* In a separate bowl, whip egg white until stiff but not dry.
* Fold cream and then the egg white into the mango mixture, spoon back into the container, cover and freeze until firm.
* About 30 minutes before serving, transfer the sherbet to the refrigerator.
1 tbsp Lemon juice
2 big size Mangoes, Pureed and strained
1 Egg white
3/4 cup Sugar
3 tblsp Cream, whipped
How to make mango sherbet:
* Put sugar and 1 ¼ cup water in a heavy-based saucepot and stir to dissolve.
* Boil for 5-6 minutes.
* Remove from heat; stir in lemon juice and let cool.
* Stir mango Pureed into syrup and pour out into a shallow metal container.
* Cover the mixture freeze the mixture to the slushy stage.
* Turn semi-frozen mixture into a round dish and cream well.
* Return the mixture to the container, cover and freeze until just becoming slushy again.
* Turn out into the round dish and cream well.
* In a separate bowl, whip egg white until stiff but not dry.
* Fold cream and then the egg white into the mango mixture, spoon back into the container, cover and freeze until firm.
* About 30 minutes before serving, transfer the sherbet to the refrigerator.
MANGO MARINATED CHICKEN
Ingredients:
1.25 kg Chicken
3 Mangoes
1 Spring Onion, smashed
3 tblsp Oil
Marinade
1 tbsp Cornstarch
1 cup Chicken broth
1 tbsp Curry Paste
1 pod of Garlic
2½ tblsp Sugar
4 tblsp Mashed Mango
2 tsp Salt
4 tblsp Mango Chutney
10 Shallots, skinned and smashed
Sauce Thickener
2 tblsp Water
1 tsp Cornstarch
How to make mango marinated chicken:
* Cut chicken into bite size pieces.
* Mix in salt and keep aside for half an hour.
* Mix in one tablespoon cornstarch to chicken and set aside Slice mangoes along each side of the stone to obtain 2 faces.
* Remove flesh and dice into cubes.
* Mash remaining bits of mango and set aside with juice for marinade.
* Mix mango chutney and mashed mango and juice and sugar.
* Marinate chicken in this sauce.
* Heat three tablespoons oil in a wok and saute the spring onion, shallots, and garlic.
* Add curry powder.
* Add marinated chicken and stir-fry thoroughly.
* Add chicken broth.
* Cover and bring to a boil.
* Reduce heat and cook over low heat for another 10-12 minutes.
* If sauce is not thick enough, thicken by adding sauce thickener.
* Dissolve one teaspoon of cornstarch in two tablespoons of water to make sauce thickener.
* Add diced mangos before serving.
1.25 kg Chicken
3 Mangoes
1 Spring Onion, smashed
3 tblsp Oil
Marinade
1 tbsp Cornstarch
1 cup Chicken broth
1 tbsp Curry Paste
1 pod of Garlic
2½ tblsp Sugar
4 tblsp Mashed Mango
2 tsp Salt
4 tblsp Mango Chutney
10 Shallots, skinned and smashed
Sauce Thickener
2 tblsp Water
1 tsp Cornstarch
How to make mango marinated chicken:
* Cut chicken into bite size pieces.
* Mix in salt and keep aside for half an hour.
* Mix in one tablespoon cornstarch to chicken and set aside Slice mangoes along each side of the stone to obtain 2 faces.
* Remove flesh and dice into cubes.
* Mash remaining bits of mango and set aside with juice for marinade.
* Mix mango chutney and mashed mango and juice and sugar.
* Marinate chicken in this sauce.
* Heat three tablespoons oil in a wok and saute the spring onion, shallots, and garlic.
* Add curry powder.
* Add marinated chicken and stir-fry thoroughly.
* Add chicken broth.
* Cover and bring to a boil.
* Reduce heat and cook over low heat for another 10-12 minutes.
* If sauce is not thick enough, thicken by adding sauce thickener.
* Dissolve one teaspoon of cornstarch in two tablespoons of water to make sauce thickener.
* Add diced mangos before serving.
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