kala jamun

KALA JAMUM

FOR MAKING kala jamun you need the following items: Khoya - 1kg, maida - 200 gms, ilaichi powder - 10 gms, chenna - 100 gms, sugar - 3 kgs, saffron - 1 gms, Dalda - 2 kgs, cashewnut for stuffing.

Method:

Take sugar and a litre of water in a kadai. Boil and make sugar syrup. Take khoya mash it, add chenna, maida, ilaichi powder, and saffron and mix well. Make a ball and stuff the cashewnut in the centre as stuffing. Heat dalda lightly. Add the balls and cook in a slow fire till balls get dark brown in colour and floats on top. Add this to the syrup.

kheer

Kheer (rice pudding)

INGREDIENTS:
2 litres full-cream milk
1 can (400 gms) sweetened condensed milk
1 tsp cardamom powder
1 cup sugar
1 cup Basmati rice
50 gms almonds blanched and slivered
50 gms raisins
A few strands of saffron
Rose petals to garnish (optional)
PREPARATION:
Wash the rice well and soak for half an hour in enough water to cover it fully.
Put the milk, condensed milk and sugar in a deep, thick-bottomed pan and boil. When the milk comes to a boil, add the rice and simmer. Cook till the milk thickens and reduces to half its original volume.
Add the almonds, raisins and cardamom and cook for 5 more minutes.
Turn off the fire and add the saffron. Stir well.
Allow the kheer to cool, then chill.
Serve cold garnished with rose petals.

mutton biryani

Mutton Biryani recipe

Basmati Rice 4 cups Mutton 1 kg. Curd 1 cup Onion 2 cups Tomato’s 2 nos. Coriander leaves 1 cup Mint Leaves 1 cup Ginger 1 inch Garlic clove 1 large Oil 1 cup Cloves 3 nos. Cardamom 3 nos. Cinnamon 2 sticks Turmeric 1 tsp. Cumin Powder 2 tsp. Coriander powder 2 tsp. Chilly Powder 1 tsp. Chillies 6 nos. Salt

Preparation

Grind ginger, garlic, mint and coriander leaves to a fine paste along with yogurt.Wash the rice and meat pieces. Heat oil and fry all the spices and onions. Fry them till they turn to golden brown. Now add the ground masala paste and finely chopped tomatoes. Fry this out till it is cooked well. Now add the washed meat and water. When it starts to boil add salt, turmeric, chilly powder. Add the rice and allow it to cook for about 15 minutes.Cover the half cooked biryani and over this keep red hot coal for about 20 minutes. Stir in-between once. Keep it close till it is served. Serve it hot with any spicy curry and raitha.

tandoori chicken

Tandoori Chicken
Ingredients

- 12 drumsticks Chicken- 1 tsp Salt- 1 tsp Lemon Juice- 8 flakes Garlic- 1 in piece Ginger- 6 Green Chili- 1 tsp Coriander Powder - 1.5 tsp tsp Cumin Seed Powder- 6 Red Chili Powder- 1.5 tsp Peppercorns- 4 Cloves- 3 Cardamom- 1 in Cinnamon- 0.5 cup, beaten Yogurt- as reqd Butter- 3 tsp VinegarConversion Chart

Instructions

1. Clean and skin the chicken. Cut 2 or 3 long slits on each piece. Apply salt and lime juice all over the chicken and keep aside for 15 minutes.2. Grind together garlic, ginger, coriander powder, cumin powder, red chilies, vinegar to a smooth paste. Add 1/2 tsp salt to the paste and mix well with yogurt.3. Strain the mixture from step 2 and apply it all over the chicken, making sure to apply well between all the slits and inside the cavities. Marinate for at least 4 hrs. For best results leave overnight.4. Preheat your oven to 425 degree Fahrenheit. Cook for 10 to 15 minutes till the chicken is tender. Remove from oven, and apply the butter, some garam masala and lime juice all over the chicken. Return the chicken to the oven and cook for another 5-10 minutes.5. Remove from oven and serve hot, garnished with sliced onions and lime wedges.

Haleem

HALEEM

Ingredients:

150 gm. dried Yellow split Peas115 gm. lentils 80 gm. oat meal750 gm chop lamb 2 tablespoons Maiezana4 teaspoons Jeera1 big onion4 teaspoons Massala3 teaspoons AjinomotoShallotLemon Salt and Pepper according to tasteGreen Coriander

Method:

Bring to boil the split peas, lentils and salt during 30 minutes.
Soak the lamb cut into cubes with salt, pepper, maiezena and ajinomoto.
Fry the onion in a chinese wok and add the lamb.
Cook the meat for a few minutes until all its water is evaporated, then add the massala and jeera.
When the dhall is ready, add the lamb and 2 litres of water and cook for 30 minutes in a pressure cooker.
Then, add the oats diluted in a glass of water. Bring to the boil until it thickens to a nice soup.

Baingan Bhartha

Baingan Bartha

Ingredients

1 big baingan1 medium sized onion(finely cut)1 big tomato (finely cut)1/2 spoon turmeric powderMirchi powder to taste1 pinch hing powderSalt to tasteCoriander leaves(finely cut)
Method
Bake the baingan in the oven for 45 minutes at 400 degrees. Let it cool.
Fry the onions till it turns to golden color. Put turmeric powder, mirchi powder, hing powder, salt and tomatoes.
Fry for some more time until the tomatoes are mashed.
Remove the outer skin of the baked baingan and mash it with the hand or grind it in the mixture for fine texture.
When the tomatoes are done, add the baingan mixture to it and boil it for some more time. That's all. Your baingan bartha is ready.
Before serving, garnish it with fresh coriander leaves. You can have it with chapathi or rice.

karela masala

Karela Masala Recipe

• 1/4 kgs Bitter gourd • 5-6 Small pieces tamarind • Turmeric powder • Coriander powder • Cumin powder • Peanuts • Red chilli powder • 1/2 tsp Vinegar • Salt to taste • Coriander leaves

Cooking Instructions:

Cut each bitter gourd in 2 to 3 equal pieces.
Put bitter gourd pieces in water and add tamarind and salt. Boil it for about 10 minutes.
Remove water and wash the bitter gourds.
Roast peanuts and grind to make powder.
Heat vegetable oil in a pan. Add turmeric powder, coriander powder, peanut powder, cumin powder, red chilli powder, vinegar and salt to it.
Add bitter gourd and cook for about 5 to 7 minutes on low heat. Drop little water if necessary.
Garnish with fresh coriander leaves. Karela masala is ready.
Serve it with roti.

kachori

Ingredients

For cover:
11/2 cup plain flour3 tbsp. oilsalt to tastecold water to knead dough

For filling:

1 cup yellow moong dal washed and soaked for 1/2 hour1 tsp. garam masala1 tsp. red chilli powder1/2 tsp. dhania (coriander) powder1/2 tsp. coriander seeds crushed coarsely1/2 tsp. fennel (saunf) seeds crushed coarsely1/2 tsp. cumin seeds1/2 tsp. mustard seeds1 tbsp. coriander leaves finely choppedsalt to taste2-3 pinches asafoetida1 tbsp. oiloil to deep fry1 tbsp. plain flour for patching

Method :
For cover:Mix flour, salt and oil, knead into soft pliable dough.Keep aside for 30 minutes.
For filling:Put plenty of water to boil. Add dal.Boil dal for 5 minutes, drain.Cool a little. Heat oil in a heavy pan.Add all seeds whole and crushed allow to splutter.Add asafoetida, mix. Add all other ingredients.Mix well. Do not smash the dal fully.But enough to make the mixture hold well.Remove from fire, cool.Divide into 15 portions. Shape into balls with greased palms.Keep aside.

To proceed:
Make a paste with water, of flour for patching.Keep aside.Take a pingpong ball sized portion of dough.Knead into round. Roll into 4" diam. round.Place one ball of filling at centre.Pick up round and wrap ball into it like a pouch.Break off excess dough carefully.Do not allow cover to tear.Press the ball with palm, making it flattish and round.Repeat for 4-5 kachories.Deep fry in hot oil, on low flame only.If the kachori get a hole anywhere, apply some paste.Return to oil and finish frying. Turn and repeat for other side.Fry till golden and crisp. Small bubbles must appear over kachori.Drain and serve hot with green and tamarind chutneys.

Making time: 1 hour (excluding soaking and cooling times)Makes: 10-12 piecesShelf life: 2-3 days .

Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.

dahi vada

Ingredients:

For vadas: 1/2 cup urad dal1/2 cup chavla(black eyed bean) dal1 cup moong dal (yellow)oil to deep fry
For topping:3 cups fresh curds1 cup milk1/2 cup tamarind chutney(refer chutneys)1/4 cup green chutney(refer chutneys)2 tbsp. coriander finely chopped
For sprinkling:crushed cumin seedssaltred chilli powder1 onion finely chopped(optional)

Method:

Mix, wash and soak all dals together for 6-7 hours.
Wet grind to find thick batter. Beat till fluffy.
Heat oil in large frying pan.
Drop in pingpong ball sized lumps of batter.
Use moist hands or a moist spoon to do the same.
Deep fry till very light golden. Drain, keep aside.
Repeat for all batter.
Put hot vadas in plenty of salted water and soak for 30 minutes.
Drain and put in plain water.
Change this water 3-4 times till oiliness is gone.
Spread a moist muslin cloth in a large shallow bowl.
Press out each vada gently between palms, place in cloth.
Repeat for all, pile and keep in fridge covered till required.
Chill curds and milk.

To serve:

Beat together curds and milk till smooth.
Arrange some vadas at the base of a bowl.
Pour enough curds to cover vadas.
Drizzle some tamarind and green chutneys over it.
Sprinkle salt, red chilli powder, cumin over it.
Sprinkle chopped coriander. Onions if desired.
Serve chilled.
Make same either in individual bowls or in a large bowl.
Allow guests to adjust seasoning as per taste.

Variation:

Add all seasoning to the curds and mix well. Check taste.
Add the vadas, and all to soak for 15-20 minutes.
Serve in a large pot. Omit the onions.

Making time:

1 hour excluding soaking and grinding.Makes: 25-30 vadasShelflife: Fry ahead even a day. But proceed with remainder when required.

dal bhati

Dal Bhati

Ingredients

Dal - 2 cups ( cooked with 1 tsp of oil , 1 tsp turmeric, 1 tsp salt , 2 - 3cups of water)

After cooking the dal keep it aside.

Whole wheat flour 4 cupsAjwain 2 tsp.

3Ghee 1cup sugar 1 tspSalt 4tsps.

Preparation

Mix the flour and salt and keep aside.Add the ghee to the above flour and mix them well, then add ajwan and kneadthe flour and make a stiff dough using little water. Make small balls andkeep them in the oven until they become brown on the outside ( 300 to 350degrees) and then also keep them in low heat ( 140 -160 degrees) for 10 - 15minutesTake them and add 1/2 tsp of ghee on top and serve them with dal

makki ki roti

MAKKI KI ROTI


Ingredients:2 cups Corn Flour (Makki ka atta) Grated Radish Salt ( optional) Warm Water

Method:

Knead the makki (corn) ka atta with warm water just before cooking the rotis.
While kneading, add some grated radish and salt. To roll it, put a square of polythene paper on the kitchen platform.
On this put a ball of the kneaded dough. Cover with another piece of polythene and then press with the ball of your palm till you get the size of a roti.
This roti is slightly thicker than the normal roti. Remove the polythene cover and transfer the roti to a hot tava (skillet). Cook on low heat, turning till both sides are roasted.
Apply some ghee.

sarson ki saag

Sarson Ki Saag

Ingredients:1 kg sarson (mustard greens), chopped finely.1/4 kg spinach, chopped finely.2cms piece ginger, minced.4 cloves garlic minced.2 green chilies, minced
2 red chilies.2 tbsp gram flour, sieved.1 tbsp butter.Ghee.Salt to taste

Method:

Boil both the greens till soft. Remove excess water and mash the leafy vegetables well and keep aside. Heat 4 tbsp ghee and add ginger, garlic, green chilies and broken red chilies. When the masala has been browned, add the mashed saag (greens) and salt. Mix the gram flour in a little water and add to the saag. Simmer for at least 30 minutes. Serve, topped with a spoon of butter, with makki ki roti.

malai kofta

For the Kofta:
1 1/2 lb. potatoes 2 heaped tbsp each of crumbled paneer,khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream) 4-5 cashewnuts chopped 1 tbsp raisins 2-3 finely chopped green chillies 1/4 tsp sugar 1 tsp coriander powder 1 tsp cumin powder 1 tsp red-chilli powder 1/2 tsp cardammom powder Salt To Taste 3 tbsp cooking oil/ghee(clarified butter) Oil for frying the koftasFor the gravy:2 medium onions,chopped 3 flakes garlic,crushed 1 inch ginger,crushed 3 large tomatoes,pureed 1 tsp red-chilli powder 1/2 tsp garam masala powder 1/2 tsp dhania(corainder) powder 1/2 tsp cumin powder 2 tsp powdered poppy seeds 1/2 tsp sugar 1 tbsp ground peanuts/cashewnuts
How to make malai koftha :
Boil the potatoes till tender.
Peel, mash and add salt to taste.
Keep aside.
Mix all the other ingredients for the kofta into a paste.
Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.
Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate.
Add the pureed tomatoes and the masala powders.
Add the sugar and the ground peanuts.
The gravy will begin to thicken.
You can also add some malai to thicken it some more.
Mix in some water if necessary.
When the gravy comes to a boil, add the koftas.
Heat through and serve the malai kofta.
Note: In this malai kofta receipe , the koftas should be put in just before eating the dish or else they will turn soggy.

Dal Makhani

Ingrediant

Black Urad dal whole 100 gms.
Rajmah 25 gms
Cumin seeds 1 tsp.
Chopped garlic 1 tbsp.
Chopped ginger 1 tbsp.
Garam masala powder 1 tsp.
Fresh cream 1/2 cup
Red chili powder 1 tbsp.
Butter 50 gms.
Chopped tomato 1/2 cup
Chopped onion 1 cup
Oil 1 tbsp.
Salt As per taste

Method

1. Pick, wash and soak black urad whole and rajmah overnight in 5 cups of water.
2. Cook the soaked dal and rajmah in 5 cups of water with salt, red chili powder and chopped ginger till dal and rajmah are cooked/soft.
3. Heat oil and butter in a thick bottomed pan. Add cumin seeds, let it crackle. Add chopped onions and cook till golden brown in color.
4. Add chopped ginger, garlic and chopped tomatoes. Saut頴ill tomatoes are well mashed and fat starts to leave the masala. Add boiled dal and rajma to this. Correct seasoning.
5. Add Garam Masala Powder and simmer at very slow flame for 15 minutes
6. Add fresh cream and let it simmer for 5 minutes.
7. Serve hot with Naan or Paratha.
Tip: This recipe also tastes very good the following day after reheating properly. Chef Kapoor likes it cold too! With hot parathas.