Recipe: Beef Rolls
Ingredients:
½ kg minced meat
3 eggs, boiled and cubed
4 potatoes, boiled and cubed
1 tsp red chilli powder roughly chopped
1 tsp coriander roughly chopped
¼ tsp turmeric powder
Salt to taste
½ tsp all spice powder
1 tsp pepper
2 tsp ginger/garlic paste
2 green chillies slices
1 onion cubes
2 green onion slices
Few mint leaves
Roll strips available in the market
Oil for frying
Method:
Boil minced meat with all the spices and cook on low flame till water dries.
Add boiled potatoes, eggs and rest of the ingredients.
Allow to cool before filling in the strips shaping them into rolls.
Heat oil and deep fry till golden brown.
Showing posts with label cooking recipie. Show all posts
Showing posts with label cooking recipie. Show all posts
Thursday, November 13, 2008
Recipe: Gola Kabab and Roasted mutton leg
Recipe: Gola Kabab and Roasted mutton leg
Ingredients:
1 kg beef, minced
1tbsp red chilli powder
1tsp gram masala powder
2 tsp ginger, garlic paste
Salt to taste
1 tbsp maida or roasted gram flour
½ tsp raw papaya
½ tsp allspice
½ tsp cumin seed powder
2 onions, fried brown, mashed
Ghee as required
Coriander leaves for garnishing
Method:
Add all spices in minced meat and marinate it in the refrigerator for at least half an hour.
Then grind minced meat in the grinder.
Make meat balls.
Take a frying pan, put some ghee in it and fry the kababs one by one till they become golden brown.
Garnish with coriander leaves and serve hot.
Gola Kabab and Roasted mutton leg
Ingredients:
1 leg of lamb/goat
2 tsp chilli powder
1/2 cup vinegar
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp cardamom powder
1 tsp chaat masala
2 tbsp lemon juice
4 tbsp cooking oil
1 tsp all spice powder
2 tsp salt
Method:
Prick the leg with a fork.
Make a paste of all the ingredients and marinate the leg in it.
Leave for at least three to eight hours or overnight.
Place the leg on a baking tray and pour two cups of water.
Bake in an oven at 160 degrees Fahrenheit 350 for a couple of hours, turning the leg two or three times so that it cooks evenly.
Baste with oil and grill till well done from both sides.
Garnish with onion rings and coriander leaves and sprinkle chaat masala.
Ingredients:
1 kg beef, minced
1tbsp red chilli powder
1tsp gram masala powder
2 tsp ginger, garlic paste
Salt to taste
1 tbsp maida or roasted gram flour
½ tsp raw papaya
½ tsp allspice
½ tsp cumin seed powder
2 onions, fried brown, mashed
Ghee as required
Coriander leaves for garnishing
Method:
Add all spices in minced meat and marinate it in the refrigerator for at least half an hour.
Then grind minced meat in the grinder.
Make meat balls.
Take a frying pan, put some ghee in it and fry the kababs one by one till they become golden brown.
Garnish with coriander leaves and serve hot.
Gola Kabab and Roasted mutton leg
Ingredients:
1 leg of lamb/goat
2 tsp chilli powder
1/2 cup vinegar
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp cardamom powder
1 tsp chaat masala
2 tbsp lemon juice
4 tbsp cooking oil
1 tsp all spice powder
2 tsp salt
Method:
Prick the leg with a fork.
Make a paste of all the ingredients and marinate the leg in it.
Leave for at least three to eight hours or overnight.
Place the leg on a baking tray and pour two cups of water.
Bake in an oven at 160 degrees Fahrenheit 350 for a couple of hours, turning the leg two or three times so that it cooks evenly.
Baste with oil and grill till well done from both sides.
Garnish with onion rings and coriander leaves and sprinkle chaat masala.
Recipe: Grilled liver and Fried beef
Recipe: Grilled liver and Fried beef
Ingredients:
1/2 kg liver
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp coriander powder
1/2 tsp turmeric
½ tsp all spice powder
1 tsp chilli powder
2 lemons
Salt to taste
Method:
Make a paste of all the spices and lemon juice and marinate the liver in it for an hour.
Put on skewers, brush with oil and grill on charcoal or gas flame.
Or you can cook it in a wok by heating oil and adding the marinated liver pieces.
Cook on medium flame, first covered and when the moisture starts to dry, stir frequently.
Serve hot with naan or rice, sprinkling it with grated ginger and coriander.
Fried beef
Ingredients:
1/2 kg boneless meat
1/2 tsp all spice powder
2 tsp garlic paste
2 tsp ginger paste
2 green chillies, finely chopped
1/2 red chilli powder
1/2 tsp black pepper
Salt to taste
Method:
Chop meat into tiny pieces, a quarter inch thick.
Pound the pieces till they flatten slightly.
Mix ginger, garlic, green chillies, black pepper and red chilli powder and salt.
Rub mixture onto meat.
Set aside for a couple of hours.
Heat oil and put the meat in it cooking on medium flame, stirring occasionally.
Cover and cook till the meat is tender.
Remove the cover and increase the flame.
Add all spice powder and cook till the meat is a bit crispy and done.
Garnish with mint leaves and sprinkle lemon juice on the top.
Ingredients:
1/2 kg liver
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp coriander powder
1/2 tsp turmeric
½ tsp all spice powder
1 tsp chilli powder
2 lemons
Salt to taste
Method:
Make a paste of all the spices and lemon juice and marinate the liver in it for an hour.
Put on skewers, brush with oil and grill on charcoal or gas flame.
Or you can cook it in a wok by heating oil and adding the marinated liver pieces.
Cook on medium flame, first covered and when the moisture starts to dry, stir frequently.
Serve hot with naan or rice, sprinkling it with grated ginger and coriander.
Fried beef
Ingredients:
1/2 kg boneless meat
1/2 tsp all spice powder
2 tsp garlic paste
2 tsp ginger paste
2 green chillies, finely chopped
1/2 red chilli powder
1/2 tsp black pepper
Salt to taste
Method:
Chop meat into tiny pieces, a quarter inch thick.
Pound the pieces till they flatten slightly.
Mix ginger, garlic, green chillies, black pepper and red chilli powder and salt.
Rub mixture onto meat.
Set aside for a couple of hours.
Heat oil and put the meat in it cooking on medium flame, stirring occasionally.
Cover and cook till the meat is tender.
Remove the cover and increase the flame.
Add all spice powder and cook till the meat is a bit crispy and done.
Garnish with mint leaves and sprinkle lemon juice on the top.
Recipe: Grilled liver and Fried beef
Recipe: Grilled liver and Fried beef
Ingredients:
1/2 kg liver
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp coriander powder
1/2 tsp turmeric
½ tsp all spice powder
1 tsp chilli powder
2 lemons
Salt to taste
Method:
Make a paste of all the spices and lemon juice and marinate the liver in it for an hour.
Put on skewers, brush with oil and grill on charcoal or gas flame.
Or you can cook it in a wok by heating oil and adding the marinated liver pieces.
Cook on medium flame, first covered and when the moisture starts to dry, stir frequently.
Serve hot with naan or rice, sprinkling it with grated ginger and coriander.
Fried beef
Ingredients:
1/2 kg boneless meat
1/2 tsp all spice powder
2 tsp garlic paste
2 tsp ginger paste
2 green chillies, finely chopped
1/2 red chilli powder
1/2 tsp black pepper
Salt to taste
Method:
Chop meat into tiny pieces, a quarter inch thick.
Pound the pieces till they flatten slightly.
Mix ginger, garlic, green chillies, black pepper and red chilli powder and salt.
Rub mixture onto meat.
Set aside for a couple of hours.
Heat oil and put the meat in it cooking on medium flame, stirring occasionally.
Cover and cook till the meat is tender.
Remove the cover and increase the flame.
Add all spice powder and cook till the meat is a bit crispy and done.
Garnish with mint leaves and sprinkle lemon juice on the top.
Ingredients:
1/2 kg liver
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp coriander powder
1/2 tsp turmeric
½ tsp all spice powder
1 tsp chilli powder
2 lemons
Salt to taste
Method:
Make a paste of all the spices and lemon juice and marinate the liver in it for an hour.
Put on skewers, brush with oil and grill on charcoal or gas flame.
Or you can cook it in a wok by heating oil and adding the marinated liver pieces.
Cook on medium flame, first covered and when the moisture starts to dry, stir frequently.
Serve hot with naan or rice, sprinkling it with grated ginger and coriander.
Fried beef
Ingredients:
1/2 kg boneless meat
1/2 tsp all spice powder
2 tsp garlic paste
2 tsp ginger paste
2 green chillies, finely chopped
1/2 red chilli powder
1/2 tsp black pepper
Salt to taste
Method:
Chop meat into tiny pieces, a quarter inch thick.
Pound the pieces till they flatten slightly.
Mix ginger, garlic, green chillies, black pepper and red chilli powder and salt.
Rub mixture onto meat.
Set aside for a couple of hours.
Heat oil and put the meat in it cooking on medium flame, stirring occasionally.
Cover and cook till the meat is tender.
Remove the cover and increase the flame.
Add all spice powder and cook till the meat is a bit crispy and done.
Garnish with mint leaves and sprinkle lemon juice on the top.
Recipe: Basil Chicken
Recipe: Basil Chicken
Ingredients:
1/2 kg boned chicken breasts
4 cloves garlic, finely chopped
4 green onions, chopped
2 tbsp peanut or olive oil
4 tiny green or red peppers, finely chopped
3/4 cup fresh basil leaves, finely chopped
2 tbsp fish sauce
1 tsp salt
Method:
Put chicken in the freezer for about half an hour to make it firm but not frozen.
Cut the chicken into slivers.
Heat oil in a wok and stir fry garlic and green onions until tender.
Add peppers and cook, stirring for a couple of minutes more.
Add chicken and salt, and stir-fry until cooked.
You can add a little water if needed.
Stir in basil and fish sauce, mixing thoroughly.
Cook for a couple of minutes more and serve hot with rice.
Ingredients:
1/2 kg boned chicken breasts
4 cloves garlic, finely chopped
4 green onions, chopped
2 tbsp peanut or olive oil
4 tiny green or red peppers, finely chopped
3/4 cup fresh basil leaves, finely chopped
2 tbsp fish sauce
1 tsp salt
Method:
Put chicken in the freezer for about half an hour to make it firm but not frozen.
Cut the chicken into slivers.
Heat oil in a wok and stir fry garlic and green onions until tender.
Add peppers and cook, stirring for a couple of minutes more.
Add chicken and salt, and stir-fry until cooked.
You can add a little water if needed.
Stir in basil and fish sauce, mixing thoroughly.
Cook for a couple of minutes more and serve hot with rice.
Recipe: Handi Kebab
Recipe: Handi Kebab
Ingredients:
1/2 kg beef or mutton, cubed
1 tsp ginger paste
1 tsp garlic paste
3 tbsp onion paste
3 tbsp raw papaya paste
1 tsp white pepper
1 tsp roasted coriander seeds, crushed
1 tsp all spice powder
½ tsp chilli powder
Juice of one lemon
Salt to taste
2 medium-sized onions, chopped for frying
3-4 tbsp oil
Chopped mint and coriander leaves for garnishing
Method:
Mix all the ingredients, except the onion and oil.
Set aside to marinate for a few hours or overnight.
Heat oil in a deep pan and fry the onions till golden.
Add the meat and one cup water and cook till done.
To serve, garnish with mint and coriander leaves.
Ingredients:
1/2 kg beef or mutton, cubed
1 tsp ginger paste
1 tsp garlic paste
3 tbsp onion paste
3 tbsp raw papaya paste
1 tsp white pepper
1 tsp roasted coriander seeds, crushed
1 tsp all spice powder
½ tsp chilli powder
Juice of one lemon
Salt to taste
2 medium-sized onions, chopped for frying
3-4 tbsp oil
Chopped mint and coriander leaves for garnishing
Method:
Mix all the ingredients, except the onion and oil.
Set aside to marinate for a few hours or overnight.
Heat oil in a deep pan and fry the onions till golden.
Add the meat and one cup water and cook till done.
To serve, garnish with mint and coriander leaves.
Recipe: Handi Kebab
Recipe: Handi Kebab
Ingredients:
1/2 kg beef or mutton, cubed
1 tsp ginger paste
1 tsp garlic paste
3 tbsp onion paste
3 tbsp raw papaya paste
1 tsp white pepper
1 tsp roasted coriander seeds, crushed
1 tsp all spice powder
½ tsp chilli powder
Juice of one lemon
Salt to taste
2 medium-sized onions, chopped for frying
3-4 tbsp oil
Chopped mint and coriander leaves for garnishing
Method:
Mix all the ingredients, except the onion and oil.
Set aside to marinate for a few hours or overnight.
Heat oil in a deep pan and fry the onions till golden.
Add the meat and one cup water and cook till done.
To serve, garnish with mint and coriander leaves.
Ingredients:
1/2 kg beef or mutton, cubed
1 tsp ginger paste
1 tsp garlic paste
3 tbsp onion paste
3 tbsp raw papaya paste
1 tsp white pepper
1 tsp roasted coriander seeds, crushed
1 tsp all spice powder
½ tsp chilli powder
Juice of one lemon
Salt to taste
2 medium-sized onions, chopped for frying
3-4 tbsp oil
Chopped mint and coriander leaves for garnishing
Method:
Mix all the ingredients, except the onion and oil.
Set aside to marinate for a few hours or overnight.
Heat oil in a deep pan and fry the onions till golden.
Add the meat and one cup water and cook till done.
To serve, garnish with mint and coriander leaves.
Recipe: Chicken Rolls
Recipe: Chicken Rolls
Ingredients:
1 cup coriander leaves
1 garlic clove, crushed
1 tbsp lemon juice
2 tbsp almonds
4 chicken breast halves, boneless
4 green chillies, chopped
Salt and white pepper to taste
Method:
Flatten the chicken breast with a rolling pin.
Put coriander, green chillies, lemon juice and almonds in a food processor and blend well.
Then add garlic, salt and white pepper.
Spread the coriander mixture over chicken breasts and roll up from one end to enclose the filling.
Wrap the chicken roll tightly in foil so it holds its shape, seal the ends well.
Place the chicken rolls in a steamer and cook for 10 minutes, or until tender.
Slice the rolls and serve with tomato ketchup.
Ingredients:
1 cup coriander leaves
1 garlic clove, crushed
1 tbsp lemon juice
2 tbsp almonds
4 chicken breast halves, boneless
4 green chillies, chopped
Salt and white pepper to taste
Method:
Flatten the chicken breast with a rolling pin.
Put coriander, green chillies, lemon juice and almonds in a food processor and blend well.
Then add garlic, salt and white pepper.
Spread the coriander mixture over chicken breasts and roll up from one end to enclose the filling.
Wrap the chicken roll tightly in foil so it holds its shape, seal the ends well.
Place the chicken rolls in a steamer and cook for 10 minutes, or until tender.
Slice the rolls and serve with tomato ketchup.
Recipe: Tomato soup and Sweet corn soup
Recipe: Tomato soup and Sweet corn soup
Ingredients:
1 kg tomatoes (large and juicy)
2 tbsp butter
1 small onion, sliced
1 cup stock of mutton or chicken
½ cup cornflour
Salt and pepper to taste
2 slices of bread (cut into small strips)
Grated cheese
Method:
Boil tomatoes by dipping them in hot water for 1-2 minutes, it looses the skin and makes it easy to peel off.
Cut the peeled tomatoes into halves and squeeze out the seeds.
Blend the tomatoes in a food processor.
In a pan over medium heat, melt the butter and fry the onion slices.
Add the tomato puree and chicken stock and season with a dash of salt and pepper.
Mix with a wire whisk and cook until a smooth soup consistency is obtained.
Fry the strips of bread in a little butter until crispy and sprinkle over the soup and serve.
Ingredients:
1 kg tomatoes (large and juicy)
2 tbsp butter
1 small onion, sliced
1 cup stock of mutton or chicken
½ cup cornflour
Salt and pepper to taste
2 slices of bread (cut into small strips)
Grated cheese
Method:
Boil tomatoes by dipping them in hot water for 1-2 minutes, it looses the skin and makes it easy to peel off.
Cut the peeled tomatoes into halves and squeeze out the seeds.
Blend the tomatoes in a food processor.
In a pan over medium heat, melt the butter and fry the onion slices.
Add the tomato puree and chicken stock and season with a dash of salt and pepper.
Mix with a wire whisk and cook until a smooth soup consistency is obtained.
Fry the strips of bread in a little butter until crispy and sprinkle over the soup and serve.
Recipe: Plain cake with chocolate sauce
Recipe: Plain cake with chocolate sauce
Ingredients:
3 eggs
1 cup flour
½ cup sugar
1 ½ tsp vanilla essence
2 tsp baking powder
1 cup margarine
For the chocolate sauce
100 gms dark chocolate
100 ml cream
Method:
For sauce
Melt chocolate and cream in a pan.
Stir continuously while heating.
Remove from flame and leave it at room temperature.
For cake
Beat sugar and margarine till light and fluffy.
Add egg yolks one by one and beat.
Sieve flour and baking powder and slowly add in the mixture.
Lastly beat egg whites and pour in the mixture while stirring, add vanilla essence and mix again.
Grease the baking dish and bake in a pre-heated oven for 20-25 minutes at moderate temperature.
Spread chocolate sauce and chill.
Ingredients:
3 eggs
1 cup flour
½ cup sugar
1 ½ tsp vanilla essence
2 tsp baking powder
1 cup margarine
For the chocolate sauce
100 gms dark chocolate
100 ml cream
Method:
For sauce
Melt chocolate and cream in a pan.
Stir continuously while heating.
Remove from flame and leave it at room temperature.
For cake
Beat sugar and margarine till light and fluffy.
Add egg yolks one by one and beat.
Sieve flour and baking powder and slowly add in the mixture.
Lastly beat egg whites and pour in the mixture while stirring, add vanilla essence and mix again.
Grease the baking dish and bake in a pre-heated oven for 20-25 minutes at moderate temperature.
Spread chocolate sauce and chill.
Recipe: Rose flavoured kulfi
Recipe: Rose flavoured kulfi
Ingredients:
1 tin condensed milk
1½ litres milk
15 ml rose syrup
15 gms rose petals, dried
250 gms sugar
Method:
Soak the rose petals in warm water and then make a paste out of them using a hand grinder.
Set aside.
Heat the milk in a pan and let it boil till it reduces to one third of the quantity.
Add the rose petal paste, sugar and condensed milk, and simmer for another five minutes
Remove from heat; add the rose syrup and the almond slivers.
Transfer into kulfi moulds and freeze for eight hours at least.
De-mould the kulfi and serve.
Ingredients:
1 tin condensed milk
1½ litres milk
15 ml rose syrup
15 gms rose petals, dried
250 gms sugar
Method:
Soak the rose petals in warm water and then make a paste out of them using a hand grinder.
Set aside.
Heat the milk in a pan and let it boil till it reduces to one third of the quantity.
Add the rose petal paste, sugar and condensed milk, and simmer for another five minutes
Remove from heat; add the rose syrup and the almond slivers.
Transfer into kulfi moulds and freeze for eight hours at least.
De-mould the kulfi and serve.
Recipe: Chicken and brinjal
Recipe: Chicken and brinjal
Ingredients:
2 brinjals, cubed
4 chicken fillets,
cubed
1 lime, cut into segments
8 black
mushrooms
For the marinade
4tbsp oil
2tbsp lime juice
6tbsp chopped coriander leaves
1 clove garlic, chopped
1tsp red chilli powder
Salt and black pepper to taste
Method:
Mix all the ingredients and marinate the chicken and brinjals in it for 30 minutes.
Thread vegetables, chicken, lime wedges and mushrooms on skewers.
Grill in a grill pan till vegetables are slightly charred and chicken is cooked.
Ingredients:
2 brinjals, cubed
4 chicken fillets,
cubed
1 lime, cut into segments
8 black
mushrooms
For the marinade
4tbsp oil
2tbsp lime juice
6tbsp chopped coriander leaves
1 clove garlic, chopped
1tsp red chilli powder
Salt and black pepper to taste
Method:
Mix all the ingredients and marinate the chicken and brinjals in it for 30 minutes.
Thread vegetables, chicken, lime wedges and mushrooms on skewers.
Grill in a grill pan till vegetables are slightly charred and chicken is cooked.
Recipe: Chicken and brinjal
Recipe: Chicken and brinjal
Ingredients:
2 brinjals, cubed
4 chicken fillets,
cubed
1 lime, cut into segments
8 black
mushrooms
For the marinade
4tbsp oil
2tbsp lime juice
6tbsp chopped coriander leaves
1 clove garlic, chopped
1tsp red chilli powder
Salt and black pepper to taste
Method:
Mix all the ingredients and marinate the chicken and brinjals in it for 30 minutes.
Thread vegetables, chicken, lime wedges and mushrooms on skewers.
Grill in a grill pan till vegetables are slightly charred and chicken is cooked.
Ingredients:
2 brinjals, cubed
4 chicken fillets,
cubed
1 lime, cut into segments
8 black
mushrooms
For the marinade
4tbsp oil
2tbsp lime juice
6tbsp chopped coriander leaves
1 clove garlic, chopped
1tsp red chilli powder
Salt and black pepper to taste
Method:
Mix all the ingredients and marinate the chicken and brinjals in it for 30 minutes.
Thread vegetables, chicken, lime wedges and mushrooms on skewers.
Grill in a grill pan till vegetables are slightly charred and chicken is cooked.
Recipe: Chicken Makhani
Recipe: Chicken Makhani
Ingredients:
700gms whole chicken
For the marinade
30gms salt
2-1/2 tsp red chilli powder
1 cup yoghurt
1 cup vinegar
2tbsp ginger/garlic paste
For the gravy
50gms butter
2tbsp ginger/garlic paste
30gms khoya
30gms cashew nuts, ground
500gms tomatoes, blanched, peeled and chopped
8gms turmeric powder
3gms all spices
2 1/2 tsp red chilli powder
1 cup cream
Method:
Make slits on the chicken.
Rub marinade all over it and keep aside for at least 15 minutes.
Put it on the skewer and grill for 15 minutes.
Let it rest for 10 minutes and then grill again for 10 minutes.
Cut into small pieces and keep aside.
To prepare the gravy, heat butter in a saucepan and sauté ginger/garlic paste on a slow flame until it begins to turn brown.
Add khoya and cashew paste.
Stir in remaining ingredients except cream and cook for 20 minutes.
Stir in cream on low heat to make thick gravy.
Add chicken and cook for 10 minutes.
Ingredients:
700gms whole chicken
For the marinade
30gms salt
2-1/2 tsp red chilli powder
1 cup yoghurt
1 cup vinegar
2tbsp ginger/garlic paste
For the gravy
50gms butter
2tbsp ginger/garlic paste
30gms khoya
30gms cashew nuts, ground
500gms tomatoes, blanched, peeled and chopped
8gms turmeric powder
3gms all spices
2 1/2 tsp red chilli powder
1 cup cream
Method:
Make slits on the chicken.
Rub marinade all over it and keep aside for at least 15 minutes.
Put it on the skewer and grill for 15 minutes.
Let it rest for 10 minutes and then grill again for 10 minutes.
Cut into small pieces and keep aside.
To prepare the gravy, heat butter in a saucepan and sauté ginger/garlic paste on a slow flame until it begins to turn brown.
Add khoya and cashew paste.
Stir in remaining ingredients except cream and cook for 20 minutes.
Stir in cream on low heat to make thick gravy.
Add chicken and cook for 10 minutes.
Recipe: Green moong dal chaat
Recipe: Green moong dal chaat
Ingredients:
2 cups whole green moong dal
2 potatoes, boiled and cut into small pieces
1 large onion, finely chopped
1 tomato, chopped
1/2 cup yoghurt
4-5 tbsp of tamarind extract or paste
Salt to taste
Chaat masala to taste
1 green chilli, finely chopped
2 tbsps coriander, finely chopped
1 cup papri, crumbled
1/2 cup lightly fried peanuts
Method:
Soak the moong dal in water overnight or for six hours. Strain the water.
Add fresh water and some salt in a deep pot and boil the dal till it is cooked but the grains must remain intact.
If they become too soft then they will not serve the purpose.
Once the dal is cooked, drain and cool.
Now mix it with boiled potatoes, diced onions, coriander leaves and green chillies.
In a separate bowl, mix the yoghurt and tamarind paste, add chaat masala and salt to taste, and add to the dal.
Just before serving mix in the crumbled papri and fried peanuts.
Ingredients:
2 cups whole green moong dal
2 potatoes, boiled and cut into small pieces
1 large onion, finely chopped
1 tomato, chopped
1/2 cup yoghurt
4-5 tbsp of tamarind extract or paste
Salt to taste
Chaat masala to taste
1 green chilli, finely chopped
2 tbsps coriander, finely chopped
1 cup papri, crumbled
1/2 cup lightly fried peanuts
Method:
Soak the moong dal in water overnight or for six hours. Strain the water.
Add fresh water and some salt in a deep pot and boil the dal till it is cooked but the grains must remain intact.
If they become too soft then they will not serve the purpose.
Once the dal is cooked, drain and cool.
Now mix it with boiled potatoes, diced onions, coriander leaves and green chillies.
In a separate bowl, mix the yoghurt and tamarind paste, add chaat masala and salt to taste, and add to the dal.
Just before serving mix in the crumbled papri and fried peanuts.
Recipe: Chicken Boti
Recipe: Chicken Boti
Ingredients:
Chicken (boneless or bone-in) 3 lbs
Yogurt (1 pack)
Soy sauce - 3 tbsp
Minced garlic - 4 tbsp
Minced ginger - 2 tbsp
Ground cumin
Ground corriander
Red pepper (crushed)
Salt to taste
Method:
Mix the soy sauce, garlic, ginger, cumin, corriander, red pepper, and salt with the yogurt
Marinate the chicken pieces in the yogurt mixture for at least 3 hours (preferably overnight)
Grill over open barbeque grill or bake in oven
Oven baking instructions: preheat to 450 degrees; spread chicken pieces on a baking tray or shallow baking dish, cover with any leftover yogurt marinade; cover with foil and bake for 20 minutes; remove foil, apply a light touch of olive oil with a brush over the chicken, and broil on low heat for 10 minutes (or until golden brown)
Ingredients:
Chicken (boneless or bone-in) 3 lbs
Yogurt (1 pack)
Soy sauce - 3 tbsp
Minced garlic - 4 tbsp
Minced ginger - 2 tbsp
Ground cumin
Ground corriander
Red pepper (crushed)
Salt to taste
Method:
Mix the soy sauce, garlic, ginger, cumin, corriander, red pepper, and salt with the yogurt
Marinate the chicken pieces in the yogurt mixture for at least 3 hours (preferably overnight)
Grill over open barbeque grill or bake in oven
Oven baking instructions: preheat to 450 degrees; spread chicken pieces on a baking tray or shallow baking dish, cover with any leftover yogurt marinade; cover with foil and bake for 20 minutes; remove foil, apply a light touch of olive oil with a brush over the chicken, and broil on low heat for 10 minutes (or until golden brown)
Recipe: Supernatural brownies
Recipe: Supernatural brownies
Ingredients:
1/2 lb unsalted butter
1/2 lb semi-sweet chocolate, cut into 1/4 inch pieces
4 eggs
1/4 tsp salt
1/2 lb superfine sugar
1/2 lb dark brown sugar
1/2 tbsp vanilla extract
1/4 pound all purpose flour
1 cup walnuts
Method:
Take a medium-sized baking tray and line it with butter paper.
Preheat the oven at 180 degree centigrade.
In a saucepan bring water to a boil and turn off the heat.
In a glass bowl, place the chocolate and set it over or partially submerge it in the pan of hot water.
Stir occasionally and add butter and mix together until melted completely.
Whisk the eggs in a large bowl and add salt, sugar, brown sugar and vanilla, whisking them well together.
Stir in the chocolate and butter mixture, then fold flour using a spoon.
Stir in 3/4 cup of walnut pieces.
Pour batter into the prepared pan and spread evenly.
Sprinkle with the remaining walnut pieces and bake for about one hour, until the top has formed a shiny crust and the batter is moderately firm.
Cool and then remove the paper and cut into 2-inch squares.
Dust lightly with coco powder and serve.
Ingredients:
1/2 lb unsalted butter
1/2 lb semi-sweet chocolate, cut into 1/4 inch pieces
4 eggs
1/4 tsp salt
1/2 lb superfine sugar
1/2 lb dark brown sugar
1/2 tbsp vanilla extract
1/4 pound all purpose flour
1 cup walnuts
Method:
Take a medium-sized baking tray and line it with butter paper.
Preheat the oven at 180 degree centigrade.
In a saucepan bring water to a boil and turn off the heat.
In a glass bowl, place the chocolate and set it over or partially submerge it in the pan of hot water.
Stir occasionally and add butter and mix together until melted completely.
Whisk the eggs in a large bowl and add salt, sugar, brown sugar and vanilla, whisking them well together.
Stir in the chocolate and butter mixture, then fold flour using a spoon.
Stir in 3/4 cup of walnut pieces.
Pour batter into the prepared pan and spread evenly.
Sprinkle with the remaining walnut pieces and bake for about one hour, until the top has formed a shiny crust and the batter is moderately firm.
Cool and then remove the paper and cut into 2-inch squares.
Dust lightly with coco powder and serve.
Recipe: Fruit fool
Recipe: Fruit fool
Ingredients:
2 bananas (blended)
2 chickos, cut into cubes
1 apple, cut into cubes
½ cup grapes
2tbsp lime juice
2 egg whites
½ tsp vanilla essence
2tbsp custard powder
½ litre milk
4 tbsp sugar
Chocolate flakes for garnishing
Method:
Make custard and cool.
In another bowl, place chicko, apple and grapes and toss them in lime juice.
In a separate bowl, whisk egg whites until stiff and gently fold in the custard and vanilla essence until well mixed.
In tall glasses, alternately layer the chopped fruit, banana puree and custard mixture, finishing with custard on top.
Chill in the refrigerator for 20 minutes.
Decorate with chocolate flakes and serve.
Ingredients:
2 bananas (blended)
2 chickos, cut into cubes
1 apple, cut into cubes
½ cup grapes
2tbsp lime juice
2 egg whites
½ tsp vanilla essence
2tbsp custard powder
½ litre milk
4 tbsp sugar
Chocolate flakes for garnishing
Method:
Make custard and cool.
In another bowl, place chicko, apple and grapes and toss them in lime juice.
In a separate bowl, whisk egg whites until stiff and gently fold in the custard and vanilla essence until well mixed.
In tall glasses, alternately layer the chopped fruit, banana puree and custard mixture, finishing with custard on top.
Chill in the refrigerator for 20 minutes.
Decorate with chocolate flakes and serve.
Recipe: Date chutney and laddo
Recipe: Date chutney and laddo
Ingredients:
250 gms dates
250 gms tamarind
¼ tsp salt
½ tsp red chilli powder
½ tsp chat masala
½ tsp all spice powder
Method:
Deseed the dates and save the pulp.
Soak tamarind in a glass of warm water for an hour and squeeze the juice.
In a non-stick pan mix date pulp, tamarind juice and bring to a boil adding salt, chilli powder, chat masala and all spice powder.
When it is thick, remove and leave it to cool and store it in glass jar and serve with fried dishes.
Recipe: Laddo
Ingredients:
1/2 kg fresh dates
1/2 cup milk
1 tsp honey
1 tsp butter melted
1 cup coconut powder
1/2 cup almond roughly chopped
Method:
Deseed the dates and mash them adding milk, honey and butter.
Make balls of either oval or round shape.
Roll them in coconut powder and almond powder.
Arrange them in a tray and refrigerate to chill.
While making balls you can fix a tooth pick in the centre so that it can be easily picked and eaten.
This dish does not require cooking.
Ingredients:
250 gms dates
250 gms tamarind
¼ tsp salt
½ tsp red chilli powder
½ tsp chat masala
½ tsp all spice powder
Method:
Deseed the dates and save the pulp.
Soak tamarind in a glass of warm water for an hour and squeeze the juice.
In a non-stick pan mix date pulp, tamarind juice and bring to a boil adding salt, chilli powder, chat masala and all spice powder.
When it is thick, remove and leave it to cool and store it in glass jar and serve with fried dishes.
Recipe: Laddo
Ingredients:
1/2 kg fresh dates
1/2 cup milk
1 tsp honey
1 tsp butter melted
1 cup coconut powder
1/2 cup almond roughly chopped
Method:
Deseed the dates and mash them adding milk, honey and butter.
Make balls of either oval or round shape.
Roll them in coconut powder and almond powder.
Arrange them in a tray and refrigerate to chill.
While making balls you can fix a tooth pick in the centre so that it can be easily picked and eaten.
This dish does not require cooking.
Recipe: Chicken Kebabs and Pakoras
Recipe: Chicken Kebabs and Pakoras
Ingredients:
2 bread slices (soaked in water)
1/2 kg chicken mince
1 1/2 tsp salt
1 tbsp red chilli powder
1 tsp black pepper
2 tbsp Soya sauce
1 small onion (chopped)
1 tsp white zeera
1 1/2 tsp chaat masala
1 egg
1 1/2 tbsp green chutney
Oil for frying
Method:
Mix all the above ingredients properly and make kebabs.
Shallow fry and serve with chilli garlic sauce.
To prepare green chutney, grind a bunch of coriander leaves, five green chillies, one clove of garlic and a little salt.
Recipe: Pakoras
Ingredients:
For batter
2 egg whites
11/2 tbsp Soya sauce
1 tsp black pepper
1/2 tsp salt
2 tbsp cornflour
1 tbsp plain flour
Milk as required
For marination
1 kg prawns
11/2 tsp Soya sauce
1 tsp chilli sauce
Method:
Marinate prawns in Soya sauce and chilli sauce for an hour.
Mix all the other ingredients, adding some milk to it.
Dip the prawns in the prepared batter and deep fry.
Serve with tomato ketchup.
Ingredients:
2 bread slices (soaked in water)
1/2 kg chicken mince
1 1/2 tsp salt
1 tbsp red chilli powder
1 tsp black pepper
2 tbsp Soya sauce
1 small onion (chopped)
1 tsp white zeera
1 1/2 tsp chaat masala
1 egg
1 1/2 tbsp green chutney
Oil for frying
Method:
Mix all the above ingredients properly and make kebabs.
Shallow fry and serve with chilli garlic sauce.
To prepare green chutney, grind a bunch of coriander leaves, five green chillies, one clove of garlic and a little salt.
Recipe: Pakoras
Ingredients:
For batter
2 egg whites
11/2 tbsp Soya sauce
1 tsp black pepper
1/2 tsp salt
2 tbsp cornflour
1 tbsp plain flour
Milk as required
For marination
1 kg prawns
11/2 tsp Soya sauce
1 tsp chilli sauce
Method:
Marinate prawns in Soya sauce and chilli sauce for an hour.
Mix all the other ingredients, adding some milk to it.
Dip the prawns in the prepared batter and deep fry.
Serve with tomato ketchup.
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