ALMOND VEGETABLE
Ingredients
Quantity
Almonds
15-20
Cottage cheese (paneer)
100 gms.
Carrot
1 medium sized
French beans
4-6
Capsicum
1 medium sized
Cauliflower
¼
medium sized
Button mushrooms
6-8
Ginger
½ inch piece
Garlic
3-4 cloves
Fresh coriander leaves a few sprigs
Cornstarch
2 tbsps
Oil
2 tbsps
Vegetable stock
2 cups
Salt
to taste
White
pepper powder
¼ tsp
Ajinomoto
¼ tsp
Chilli oil
1 tbsp
Method of preparation
1.
Soak almonds
in hot water for fifteen minutes, drain and peel. Cut cottage
cheese into one inch sized diamond shaped pieces.
2.
Wash,
peel and cut carrots into one inch sized diamond shaped pieces.
Wash, string and cut French beans into one inch sized diamond
shaped pieces.
3.
Wash,
halve, remove stem and seeds and cut capsicum into diamond shaped
one inch-sized pieces.
4.
Wash and
cut cauliflower into small florets. Wash and cut mushroom into
four.
5.
Peel,
wash and finely chop ginger and garlic. Clean, wash and finely
chop coriander leaves. Blend cornstarch in quarter cup water.
6.
Heat oil
in a wok, add chopped ginger, garlic and stir fry briefly.
Add carrot, French beans, cauliflower, and mushrooms and stir-fry
briefly. Add vegetable stock and bring it to a boil.
Reduce heat and simmer for a couple of minutes.
7.
Add almonds,
cottage cheese, capsicum, salt, white pepper powder and ajinomoto.
Stir in the blended cornstarch and cook on high heat for about
two minutes or until the sauce thickens, stirring occasionally.
8.
Stir in
chopped coriander leaves, drizzle chilli oil on top and serve
hot.
CHICKEN KHEEMA PULAO
Ingredients
Quantity
Basmati rice
1½ cups
Chicken mince
200 gms
Onions
3 medium sized
Ginger
1½ inch piece
Garlic
10-12 cloves
Green chillies
3 – 4
Tomatoes
2 medium sized
Fresh mint leaves
15-20
Fresh coriander leaves
a few sprigs
Oil
4 tbsps
Cloves
2
Cinnamon
½ inch stick
Green cardamoms
2
Peppercorns
8-10
Cumin seeds
1 tsp
Red chilli powder
1 tsp
Salt
to taste
Garam
masala powder
½ tsp
Method of preparation
1.
Pick basmati
rice. Wash twice and soak in three cups of water for half an hour.
Drain and keep aside. Wash chicken mince, drain and keep aside.
2.
Peel,
wash and slice onions. Peel, wash and grind ginger and garlic
to a fine paste. Remove stems, wash and slit green chillies. Wash
and chop tomatoes. Clean, wash and tear mint leaves. Clean, wash
and finely chop coriander leaves.
3.
Heat oil
in a pan, add cloves, cinnamon, green cardamoms, peppercorns,
cumin seeds, onion and green chillies. Sauté till the onions begin
to change colour.
4.
Add chicken
mince and cook on high heat for a four to five minutes.
5.
Add garlic
and ginger paste, red chilli powder, tomatoes, three cups of hot
water, salt and basmati
rice. Mix lightly.
6.
Allow
rice to come to a boil on high heat. Cover the pan and cook
on low heat for twelve to fifteen minutes.
7.
Add mint
leaves, coriander leaves and garam
masala powder. Cover and further cook for five
to seven minutes.
8.
Remove
from heat and serve hot.
CRISPY NOODLE RICE
Ingredients
Quantity
Rice (boiled)
1 cup
Noodles (boiled &
deep-fried)
1 cup
Oil
2 tbsps
Garlic (crushed)
2-3 cloves
French beans (finely
chopped)
6-8
Carrots (grated)
2 medium sized
Green peas (boiled)
½ cup
Red chilli paste
1 tsp
Capsicum (deseeded
& finely chopped)
1 medium sized
Salt
to taste
Vinegar
1 tbsp
Spring onion greens
(sliced)
3 stalks
Method of preparation
1.
Heat oil
in a wok. Add crushed garlic and sauté. When it changes
colour, add French beans, carrots and sauté for a minute.
2.
Add boiled
peas, red chilli paste, capsicum and salt. Toss and mix.
3.
Add boiled
rice and mix using two spoons.
4.
Crush
crisply fried noodles and add. Add vinegar, spring onion
greens and mix.
5.
Serve
immediately.
DIWANI HANDI
Ingredients
Quantity
Potatoes
3 medium sized
Carrots
3 medium sized
French beans
10-12
Broad beans (sem ki phalli)
10-12
Brinjals
4-6 small sized
Onions
2 medium sized
Ginger
1½ inch piece
Garlic
10 cloves
Green peas (shelled)
½ cup
Fresh
fenugreek leaves
½
bunch
Fresh coriander leaves
a few sprigs
Green
chillies
2
– 3
Oil
3 tbsps
Red chilli powder
1 tsp
Turmeric powder
½ tsp
Salt
to taste
Yogurt
2 tbsps
Garam
masala
½ tsp
Method
of preparation
1.
Peel,
wash and cut potatoes and carrots into half inch sized cubes.
String, wash and cut French beans and broad beans diagonally.
Wash and slit brinjals into two. Peel, wash and thinly slice onions.
Peel, wash and grind ginger and garlic to a fine paste.
Wash and drain green peas.
2.
Clean,
wash and chop fresh fenugreek leaves and coriander leaves. Remove
stems, de-seed and chop green chillies.
3.
Heat oil
in a handi, add
onions and sauté till light brown. Add green chillies, ginger
and garlic paste and sauté for a minute. Add red chilli powder,
turmeric powder, salt and mix.
4.
Add yogurt
and stir-fry for two to three minutes.
5.
Add all
the vegetables and simmer, covered, till the vegetables are cooked.
6.
Add fenugreek
leaves, coriander leaves and garam
masala, stir and cook for three to four minutes.
7.
Serve
hot with Hyderabadi parantha
or any other Indian bread of your choice.
LAHSOONI
TINDLI
Ingredients
Quantity
Tindli
2 cups (500 gms)
Garlic
20-24 cloves
Ginger
1 inch piece
Fresh coriander leaves
a
few sprigs
Oil
1 tbsp
Cumin seeds
¼ tsp
Red chilli whole
4-6
Coriander powder
1 tbsp
Turmeric powder
1 tsp
Salt
to taste
Method of preparation
1.
Wash tindli
and then cut into quarters lengthwise.
2.
Peel,
wash and pat dry garlic. Peel, wash ginger and grind with ten
cloves of garlic to a paste. Clean, wash and chop coriander leaves.
3.
Heat oil,
add cumin seeds, whole red chillies broken into two and ginger-garlic
paste. Cook for a minute.
4.
Add remaining
garlic cloves and cook for a minute to lightly brown them.
5.
Add tindli
and cook, stirring continuously, until they are crisp.
6.
Add coriander
powder, turmeric powder and salt. Mix well.
7.
Reduce
heat and cook, covered, for five minutes.
8.
Remove
from heat, garnish with chopped coriander leaves and serve immediately.
MAA CHOLE DI DAL
Ingredients
Quantity
Bengal
gram split (chana dal)
½ cup
Black gram split with
skin (chilkewali urad dal)
½ cup
Ginger
1 inch piece
Green chillies
3
Onion
1 medium sized
Tomatoes
2 medium sized
Fresh coriander leaves
a few sprigs
Salt
to taste
Turmeric
powder
¼ tsp
Desi
ghee
2-3 tbsps
Butter
1 tbsp
Cumin
seeds
1 tsp
Red
chilli powder
½ tsp
Method
of preparation
1.
Mix the
two dals, wash
and soak in four cups of water for an hour. Drain.
2.
Peel,
wash and chop ginger finely. Remove stems, wash and chop
green chillies. Peel, wash and chop onion finely.
Wash and chop tomatoes. Clean, wash and chop coriander leaves.
3.
Place
soaked dals in
a pan with four cups of water, salt to taste, turmeric powder,
half of the ginger and green chillies. Cover and cook on
low heat till the dals are tender. Stir well with a ladle
to make a homogeneous mixture of the dals without mashing them.
4.
Heat desi
ghee and butter in a pan. Add cumin seeds, remaining
green chillies and ginger. Stir and add onion and sauté till onion
turns light brown.
5.
Add tomatoes
and sauté till the tomatoes soften. Add red chilli powder and
sauté for half a minute.
6.
Add the
tempering to the dal
and mix. Simmer for a few minutes and serve hot garnished with
chopped coriander leaves.
METHI CHAMAN
Ingredients
Quantity
Spinach
1 medium bunch
Fenugreek leaves
1 medium bunch
Cottage cheese (paneer)
150 gms
Garlic
3 – 4 cloves
Buttermilk
1 cup
Turmeric
powder
¼ tsp
Red chilli powder
1 tsp
Ghee
4 tbsps
Caraway seeds
(shahi jeera)
½ tsp
Dry ginger powder (soonth)
¼ tsp
Green cardamom powder
¼ tsp
White pepper powder
¼ tsp
Salt
to taste
Method of preparation
1.
Clean,
remove stalk and wash spinach and fenugreek leaves thoroughly.
Chop them separately. Blanch the fenugreek leaves.
Drain and squeeze to remove excess water.
2.
Cut paneer
into half inch sized cubes. Peel, wash and finely chop garlic.
Mix in turmeric powder and red chilli powder with buttermilk.
3.
Heat ghee
in a kadai, fry paneer cubes to a golden brown and drain
onto an absorbent paper.
4.
In the
same ghee, add
caraway seeds and stir fry for ten seconds. Add chopped
garlic and sauté till light brown. Add chopped spinach and
sauté for five minutes.
5.
Add blanched
fenugreek leaves and stir fry for three to four minutes.
Add the buttermilk and mix. Cook for a further two
to three minutes.
6.
Add paneer
cubes and mix. Sprinkle dry ginger powder, cardamom powder,
pepper powder salt and stir fry for two minutes. Serve hot
with rice.
PALAK CHOLE
Ingredients
Quantity
Chickpeas
(kabuli chana)
1
cup
Spinach
2 bunches
Green chillies
3 – 4
Ginger
1 inch piece
Garlic
4 - 5 cloves
Ghee
2 tbsps
Cumin seeds
1 tsp
Tomato puree
1 cup
Red
chilli powder
1 tsp
Garam
masala powder
1 tsp
Salt
to taste
Method of preparation
1.
Wash and
soak chickpeas in four to five cups of water for five to six hours.
Drain, add three cups of fresh water and pressure-cook till done.
Drain and refresh.
2.
Remove
stalks, wash and blanch spinach in boiling water for two minutes.
Drain, refresh and blend to a puree.
3.
Remove
stems and wash green chillies. Peel and wash ginger and garlic.
Grind the three to a coarse paste using a little water.
4.
Heat ghee
in a kadai, add cumin seed and sauté till it
changes colour. Add green chilli-ginger-garlic paste and fry for
a minute.
5.
Add tomato
puree, red chilli powder, garam
masala powder and salt and fry for a few minutes or
till the ghee leaves the masala.
6.
Add spinach
puree and chickpeas and stir gently. Cover and allow to simmer
on low heat for five to six minutes.
7.
Serve
hot.
SESAME HOT NOODLES
Ingredients
Quantity
Noodles
(boiled)
400
gms
Sesame oil
2 tbsps
Oil
4 tbsps
Garlic (finely chopped)
3-4 cloves
Green chillies (finely
chopped)
2
Spring onions (sliced)
2
Light soy sauce
3 tbsps
Chilli sauce
4 tbsps
MSG
¼ tsp
White pepper powder
½ tsp
Salt
to taste
Peanuts (roasted)(crushed)
½ cup
Sesame seeds (toasted)
2 tbsps
Bean sprouts
½ cup
Vinegar
1 tbsp
Method of preparation
1.
Boil noodles
in sufficient water. Remove, drain well and mix in sesame
oil.
2.
Heat oil
in a wok. Add garlic, green chillies, sliced spring onions
and stir fry briefly. Add boiled noodles, light soy sauce,
chilli sauce, MSG, white pepper powder, salt to taste and continue
to stir fry for a couple of minutes.
3.
Add crushed
peanuts, toasted sesame seeds, bean sprouts, vinegar and cook
on high heat for a minute stirring continuously. Serve hot.
SHANGHAI STEWED NOODLES
Ingredients
Quantity
Noodles
200 gms
Oil
1 tbsp
Garlic (crush)
6-8 cloves
Onion (slice)
1 mediums ized
Carrot (halve &
slice)
½ medium sized
Mushrooms (slice)
4
Cabbage (1 inch pieces)
¼ small sized
Capsicum (deseed &
cut into 1 inch pieces)
½ mediums sized
Vegetable stock
5 cups
Cornstarch
1½ tbsps
MSG
¼ tsp
White pepper powder
½ tsp
Salt
to taste
Spring onion greens
(slice)
1
Chilli oil
2 tbsps
Method of preparation
1.
Heat oil
in a wok, add the crushed garlic, sliced onion and stir-fry briefly.
Add carrot, mushroom, cabbage, capsicum and continue to stir fry
for a minute.
2.
Add vegetable
stock, bring to a boil and add noodles. Cook on high heat
for two minutes, reduce heat and simmer for four to five minutes
or until noodles are almost cooked.
3.
Blend
cornstarch in half a cup of water.
4.
Stir in
MSG, white pepper powder, salt to taste and blended cornstarch.
Cook on medium heat for a couple of minutes or until the sauce
thickens, stirring frequently.
5.
Add spring
onion greens, drizzle chilli oil and serve hot.
SHEERMAL
Ingredients
Quantity
Refined flour (maida)
2 cups
Salt
to taste
Sugar
2 tsps
Milk
¾ cup + 3 tbsps
Saffron
a few strands
Kewra essence
2-3 drops
Desi ghee
¼ cup
Butter
2 tbsps + for greasing
Method of preparation
1.
Sieve
refined flour with salt. Dissolve sugar in three-fourth cup of
warm milk and saffron in the remaining three tablespoons of warm
milk.
2.
Add the
dissolved sugar and two to three drops of kewra essence to the sieved flour. When
fully mixed, add one-eighth cup of water and knead into a soft
dough. Cover with a wet muslin cloth and keep aside for ten minutes.
3.
Melt ghee
and add it to the dough and incorporate it well.
Knead again into a soft dough. Cover and keep aside for ten minutes.
4.
Divide
the dough into sixteen equal sized portions and form into balls,
cover and keep aside for ten minutes.
5.
Preheat
the oven to 240º C. Flatten the balls on a lightly floured surface
and roll each dough with a rolling pin into round discs of six
inch diameter. Prick the entire surface with a fork.
6.
Grease
a baking tray with butter, arrange the rolled discs on it and
bake in the preheated oven for five minutes.
7.
Remove,
brush the sheermals
with saffron milk and again bake again for three to four minutes.
8.
When cooked,
remove, brush with butter and serve immediately.
Ingredients
Quantity
Pomfrets
2-3 (300-350gms each)
Lemon juice
1 tbsp
Salt
to taste
Tamarind
1 lemon sized ball
Oil
3 tbsps
Onions (finely chopped)
2 medium sized
Turmeric powder
1 tsp
Fresh coriander leaves (chopped)
2 tbsps
Coconut milk
½ cup
For paste
Peppercorns
½ tsp
Garlic
5 – 6 cloves
Coriander seeds
2 tsps
Red chillies whole
6 – 8
Coconut (scraped)
1 cup
Method of preparation
1.
Clean, wash and cut fish into one
and half inch thick slices and pat dry with an absorbent kitchen
towel. Mix lemon juice with a little salt, apply liberally on
the fish slices and keep aside.
2.
Soak tamarind in one cup of warm
water for half an hour, remove the pulp, strain and keep aside.
3.
Dry roast peppercorns, garlic, red
chillies and coriander seeds separately and grind to a paste along
with scraped coconut.
4.
Heat oil in a pan, add onion and
stir-fry for two minutes or till translucent. Add masala paste and turmeric powder and sauté
for two to three minutes.
5.
Add two cups of warm water, tamarind
pulp and salt. Bring it to a boil, reduce heat and cook further
on medium heat for three to four minutes.
6.
Gently slide in pomfret slices and
cook on medium heat for four to five minutes or till fish is firm
and cooked. Stir in coconut milk, reduce heat and simmer for a
minute.
7.
Garnish with chopped coriander leaves
and serve hot accompanied with steamed rice.
Chef’s tip: You can replace pomfret with any
other fish or seafood in this recipe.
BABY CORN AND KALE ANGOOR
Ingredients
Quantity
Baby corns
12-16
Black grapes (seedless)
100 gms
Apples (preferably cooking
apples)
2
Lemon juice
½ tbsp
Onions (roughly chopped)
2 medium sized
Oil
1 tbsp
Ginger paste
1 tbsp
Garlic paste
1 tbsp
Green chillies (chopped)
2
Mawa/kyoya (grated)
½
cup
Tomato puree
½ cup
Yogurt (whisked)
½ cup
Kashmiri red chilli powder
1 tbsp
Coriander powder
1 tbsp
Cumin powder
1 tsp
Turmeric powder
1 tsp
Salt
to taste
Fresh cream
2 tbsps
Garam masala powder
1 tsp
Method of preparation
1.
Cut baby corns into small pieces.
If using fresh baby corn, boil them until soft.
2.
Peel, wash and finely chop apples.
Apply a little lemon juice to avoid discolouring. . Boil
onions in half a cup of water. Cool and grind to a fine paste.
3.
Heat oil in a pan, add ginger paste,
garlic paste and chopped green chillies, cook on medium heat briefly.
Add boiled onion paste. Cook on high heat, stirring continuously
until oil starts separating. Add grated mawa
and cook till mawa
gets mixed with onion paste thoroughly.
4.
Add tomato puree, whisked yogurt,
Kashmiri red chilli powder, coriander powder, cumin powder and
turmeric powder. Stir continuously.
5.
Add chopped apples and half a cup
of water. Cook covered on medium heat, stirring occasionally till
apples are mashed thoroughly.
6.
Add baby corn and three fourths the
seedless black grapes, mix well and add salt.
7.
Stir in fresh cream, mix well. Mix
in garam masala
powder and serve garnished with remaining black grapes.
BESAN KE LADOO
Ingredients
Quantity
Gram flour (besan)
4 cups
Cashewnuts
12-15
Almonds
12-15
Ghee
1 cup
Green cardamom powder
1 tsp
Powdered sugar
2 cups
Method of preparation
1.
Sieve besan through a fine sieve and set aside.
2.
Coarsely grind cashewnuts and almonds
and keep aside.
3.
Melt ghee in a kadai and add besan. Cook on low heat till besan is well done and gives out an aroma.
This normally takes about fifteen to twenty minutes. Add
cardamom powder, ground cashewnuts and almonds. Stir and take
it off the heat.
4.
Let it cool for a while. Finally
add powdered sugar and mix well. You may use your hands
to mix this.
5.
Shape into walnut-sized spherical
shaped ladoos and
store in an airtight container.
Chef’s Tip: While serving Besan Ladoos that have been kept for a few
days in the refrigerator, warm them for fifteen to twenty seconds
in the microwave. They will not only become soft but also seem
freshly made.
CHANDI KORMA
Ingredients
Quantity
Chicken
1 kg
Almonds
30
Pistachios
10 – 12
Melon seeds (kharbooja seeds)
3 tbsps
Garlic paste
1 tbsp
Ginger paste
1 tbsp
Yogurt
1
cup
Salt
to taste
White pepper powder
1 tsp
Green cardamom powder
½ tsp
Rose petals (crushed)
1 tsp
Ghee
¼ cup
Onions (chopped)
3 medium sized
Green chillies (crushed)
2 – 3
Khoya/mawa (grated)
½ cup
Rose petals
1 tbsp
Fresh cream
4 tbsps
Rose water
a few drops
Silver varq
for garnish
Method of preparation
1.
Clean, wash and cut chicken into
twelve pieces on the bone.
2.
Blanch almonds, peel and grind twenty
into a fine paste and sliver the rest. Blanch and sliver
pistachios. Soak melon seeds in half a cup of warm water.
Drain and grind into a fine paste.
3.
In a bowl mix together garlic paste,
ginger paste, chicken pieces, yogurt, salt, white pepper powder,
green cardamom powder, crushed rose petals.
4.
Heat ghee in a pan and add chopped onion.
Sauté till the onions turn translucent. Add crushed green
chillies, grated khoya/mawa
and sauté for a while.
5.
Add melon seed paste and almond paste
and continue to sauté.
6.
Add marinated chicken pieces and
sauté for a while. Add a little water and bring to a boil.
Lower the heat and simmer for some time.
7.
Add half the slivered almonds and
pistachios, half the rose petals and stir. Cover and cook
on low heat for ten minutes.
8.
Add fresh cream, rose water and mix
well.
9.
To serve place the chicken pieces
on serving plate, top them with the gravy. Cover with the
silver varq and garnish with the remaining rose
petals, almond and pistachio slivers.
CHOCO JAMUN
Ingredients
Quantity
Khoya/mawa
300 gms
Cottage cheese (chenna)
50 gms
Soda bi-carbonate
a pinch
Refined flour (maida)
4 tbsps
Cocoa powder
2 tbsps
Drinking chocolate
1 tbsp
Sugar
5 cups
Chocolate chips (optional)
3 tbsps
Ghee
to deep fry
Method of preparation
1.
Grate fresh khoya and chenna into a bowl. Dissolve soda
bi-carbonate in one tablespoon of water. Sieve together
refined flour, cocoa powder and drinking chocolate.
2.
Add sieved flour, cocoa powder, drinking
chocolate, dissolved soda bi-carbonate to the grated khoya and chenna and mix gently to make a dough.
3.
Heat together sugar and two and a
half cups of water to make a thin syrup and keep it warm.
4.
Make small softballs of even size
of the khoya mixture.
If you wish you can stuff these balls with the chocolate chips.
5.
Heat ghee in a kadai and deep-fry the balls, a few at a
time, till golden on low heat. While frying agitate the ghee occasionally over the balls, using
a perforated spoon, very carefully without touching them.
6.
Drain and soak them in the sugar
syrup. Serve hot.
DHAABAY DI DAAL
Ingredients
Quantity
Black gram split with
skin (chilkewali urad dal)
½ cup
Bengal gram split (chana dal)
¼ cup
Red kidney beans (rajma)
¼ cup
Oil
4 tbsps
Garlic (finely chopped)
8–10 cloves
Onions (finely chopped)
2 medium sized
Green chillies (finely
chopped)
2–3
Red chilli powder
1 tbsp
Cumin powder
½ tbsp
Tomatoes (finely chopped)
3 medium sized
Butter
3 tbsps
Salt
to taste
Fresh coriander leaves
(finely chopped)
¼ medium bunch
Kasoori methi
1 tbsp
Method of preparation
1.
Soak urad dal, chana dal and rajma in three cups of water for at least
six hours.
2.
Drain soaked dals, add six cups of water and pressure-cook
for half an hour or until the dals are completely cooked. Mix them properly
with a round ladle.
3.
Meanwhile, heat oil in
a pan, add garlic, stir-fry briefly till golden brown. Add onions,
green chillies and sauté for four to five minutes or until the
onions are golden brown in colour.
4.
Add red chilli powder,
cumin powder and stir-fry briefly. Add tomatoes and cook on high
heat for three to four minutes, stirring continuously. Stir in
the cooked dals and butter and mix well.
5.
Add salt, coriander leaves
and cook dal for
ten minutes on low heat, stirring occasionally.
6.
Crush kasuri methi between the palms, sprinkle
on the dal and
serve hot.
DOI MACH
Ingredients
Quantity
River fish (1 inch thick slices)
600
gms
Yogurt
1 cup
Salt
to taste
Ghee
2 tbsps
Bay leaves
2
Cloves
4-6
Green cardamoms
3-4
Onions (grated)
2 small sized
Green chillies (slit)
3
Method of preparation
1.
Clean, wash and cut fish into one
inch thick slices. Whisk yogurt, add salt and marinade fish in
this for twenty minutes.
2.
Heat ghee in a kadai and add bay leaves, cloves and green
cardamoms. Cook for fifteen seconds. Add grated onions.
Sauté for five to seven minutes.
3.
Add slit green chillies and fish
along with the yogurt. Bring to a boil. Cover and cook on a low
heat for seven to eight minutes.
Chef’s tip: Some people like this recipe cooked
in mustard oil. If you wish to use mustard oil, heat it
to a smoking point, cool it and then use as normal.
DRYFRUIT CHIKKI
Ingredients
Quantity
Almonds (sliced)
½ cup
Pistachios (sliced)
½ cup
Cashewnuts (sliced)
½ cup
Ghee
½ tbsp + to grease
Sugar
¾ cup
Green cardamom powder
a pinch
Saffron
a few strands
Dried rose petals
for garnish
Method of preparation
1.
Preheat oven to 200 °C.
2.
Take a baking tray and place almonds,
pistachios and cashewnuts in it. Roast in the oven at 200 °C for seven to eight
minutes.
3.
Take a heavy rolling pin and grease
it with ghee. Similarly
grease the worktop on which you are going to roll the chikki.
4.
Pour ghee into a thick-bottomed pan and add sugar,
cardamom powder and saffron strands. Cook till it forms a thick
syrup and turns light brown in colour. Remove from heat.
5.
Add roasted nuts, mix and immediately
transfer onto the greased worktop.
6.
Sprinkle dried rose petals and roll
out with theeased rolling pin to one centimetre thickness.
7.
Make marks with knife while slightly
warm.
8.
When cool, scrape with knife and
cut into marked pieces. Store in an air-tight container.
DUM ALOO
Ingredients
Quantity
Potatoes, boiled, peeled and diced
250 gms.
Poppy seeds (khuskhus), soaked
2 tbsps.
Ginger
2”
Green chillies
4
Peppercorns
6
Cinnamon
1”
Cloves
4
Black cardamom
2
Coriander powder
1 tbsp.
Cumin seeds
1 tsp.
Asafoetida
a pinch
Dry mango powder
2 tsps.
Coriander leaves
2 tbsps.
Salt
to taste
Oil
2 tbsps.
Method of preparation
1.
Grind together poppy seeds, ginger,
green chillies, peppercorns, cinnamon, cloves, black cardamoms,
coriander powder to a fine paste.
2.
Heat oil, add cumin seeds.
When they crackle, add asafoetida.
3.
Add the ground paste and saute till
it begins to leave the oil.
4.
Add the boiled and diced potatoes,
salt and amchur and mix well. Add water and simmer for 5
minutes.
5.
Serve hot, garnished with chopped
coriander leaves.
KADAI PANEER
Ingredients
Quantity
Cottage cheese (paneer)(1 inch triangles)
500 gms
Oil
3 tbsps
Bay leaves
2
Cloves
2
Cinnamon
2 one inch sticks
Red chillies
whole
2
Coriander
seeds (crushed)
2 tbsps
Onion (sliced)
1 medium sized
Ginger paste
2 tsps
Garlic
paste
2 tsps
Coriander
powder
1 tsp
Red chilli
powder
1 tsp
Tomatoes
(chopped)
5-6 medium sized
Salt
to taste
Method of preparation
1.
Heat oil in a kadai. Add bay leaves, cloves, cinnamon,
red chillies broken into two and half of the crushed coriander
seeds. Sauté for half a minute.
2.
Add onion and stir-fry for thirty
seconds and add ginger paste and garlic paste. Cook for another
thirty seconds.
3.
Add coriander powder, red chilli
powder and tomatoes. Cook on high heat till oil leaves the masala. Add paneer pieces and salt. Add half a cup of
water. Cook covered on low heat for five minutes.
5.
Serve hot garnished with remaining crushed coriander seeds.
KHEEMA POTLI
Ingredients
Quantity
Mutton mince (kheema)
400 gms
Refined flour (maida)
1 cup
Semolina (rawa)
2 tbsps
Salt
to taste
Ghee
¼ cup
Oil
2 tbsps + to deep fry
Cumin seeds
1 tsp
Ginger (chopped)
2 one inch pieces
Green chillies (chopped)
3
Red chilli powder
1 tsp
Coriander powder
1 tbsp
Cumin powder
1 tsp
Yogurt
¾ cup
Garam masala powder
1 tsp
Fresh coriander leaves
(chopped) 2 tbsps
Method of preparation
1.
Knead together maida, rawa, salt and ghee with warm water to make a stiff dough.
Keep covered for thirty minutes. Divide the dough into twenty
equal sized balls.
2.
Heat two tablespoons of oil in a
kadai and add cumin
seeds. When they start changing colour, add kheema and sauté till half cooked.
Add half a cup of water if required.
3.
Add chopped ginger, green chillies,
red chilli powder, coriander powder, cumin powder and salt and
mix well. Cook covered on low heat for fifteen minutes. Then add
yogurt. Cook on high heat for ten minutes, stirring continuously.
Cook till the kheema is fully cooked and completely dry.
4.
Sprinkle garam masala powder and coriander leaves
and mix well. Cool. Divide into twenty equal portions.
Set aside to cool.
5.
Roll the dough balls into small puris
(three inch diameter). Place a kheema
portion in the centre. Apply a little water on the areas a little
away from the edges and shape like a potli
or modak.
Seal by pressing the top.
6.
Heat sufficient oil in a kadai and deep-fry on medium heat till golden
brown. Drain onto an absorbent paper.
7.
Serve with chutney of your choice.
KOLAMBI BHAAT
Ingredients
Quantity
Basmati rice (soaked)
1½ cups
Prawns
(shelled & deveined) 12-16 medium sized
Lemon juice
1 tsp
Salt
to taste
Fresh coriander leaves
½ cup
Coconut (scraped)
½ cup
Green chillies
(roughly chopped)
3
Ginger (roughly chopped)
1 inch piece
Garlic (roughly chopped)
6-7 cloves
Fresh mint leaves
12-15
Oil
3 tbsps
Cinnamon
1 inch piece
Black cardamoms
4
Star anise
2
Cloves
4
Cumin seeds
1 tsp
Onions (finely chopped)
2 medium sized
Coconut milk
½ cup
Method of preparation
1.
Marinate prawns with lemon juice
and salt.
2.
Reserve one tablespoon each of coriander
leaves and scraped coconut for garnish.
3.
Grind green chillies, ginger, garlic,
remaining coriander leaves, mint leaves and remaining coconut
to a fine paste.
4.
Heat oil in a thick-bottomed handi
and add cinnamon, black cardamoms, star anise, cloves and cumin
seeds. Sauté for one minute.
5.
Add onions, sauté for three to four
minutes or till it turns light golden brown in colour. Add ground
masala paste, stir-fry for half a minute
and add prawns. Sauté for two to three minutes.
6.
Add soaked rice, stir gently for
a minute. Stir in coconut milk.
7.
Add two and a half cups of hot water.
Bring it to a boil, stirring once or twice. Cook on medium
heat till water has almost dried. Reduce heat, cook covered till
rice is done.
8.
Remove from heat and serve garnished
with the reserved chopped fresh coriander leaves and scraped coconut.
BAKED
ALASKA
Ingredients
Quantity
Sponge cake (fat less)
1 (8 inch square)
Ice cream (preferably Vanilla) ½
lt
Mixed fruits (canned)
1 cup
Brandy
½ cup
Meringue
Egg whites
5
Cream of Tartar/ lemon juice
¼ tsp
Sugar
¼ cup
Method of preparation
1.
Keep the ice cream brick in freezer
overnight, at around 0°C or below, to make
it very hard.
2.
Pre-heat the oven to around 200°C.
3.
In a bowl beat the egg whites semi-stiff.
Add cream of tartar or lemon juice, gradually add the sugar, a
couple of tablespoonfuls at a time and continue to beat until
the meringue forms stiff peaks and turns glossy.
4.
Slice the sponge cake into half horizontally.
Sprinkle some sugar syrup from the canned fruit on the cake sheets.
Place canned mixed fruits on top of the cake base.
5.
Arrange the ice cream in one layer
and cover it with other half of cake. Make sure the ice cream
is covered from all sides with the sponge cake.
6.
Spread the meringue over the cake
until it is completely covered.
7.
Place on a baking sheet in the preheated
oven and grill for about three minutes to brown the meringue.
8.
Take a round spoon, place brandy
in it and heat, the moment it catches fire pour this on the baked
Alaska spreading it evenly.
9.
Serve immediately on a chilled serving
dish.
Chef's Tip: While beating egg whites see to
it that the bowl and the beater/whisk are absolutely clean with
no trace of fat. The whites are to be separated very carefully
from the yolks, as they will not form stiff peaks when beaten
if even a small portion of egg yolk is present.
BROWN BREAD EGG TOAST
Ingredients
Quantity
Brown bread
4 slices
Eggs
4
Salt
to taste
Vinegar
1 tsp
Butter
2 tbsps
Mango chutney or chunda
4 tbsps
Processed cheese (grated)
¾ cup
Onion (chopped)
1 medium sized
Pepper powder
½ tsp
Fresh parsley
3-4 sprigs
Method of preparation
1.
Put water in a small pan for boiling;
add half a teaspoon of salt and a teaspoon of vinegar. When water
comes to boil, add eggs and boil them for ten minutes. Remove
eggs and put in to cold water to cool.
2.
Shell boiled eggs and then cut into
quarters lengthwise.
3.
Apply butter on slices of brown bread,
put a layer of mango chutney or chunda (shredded sweet mango pickle).
4.
Place quarters of egg on the side
of the brown bread slices so as to keep maximum empty space in
the center of the slice.
5.
Put grated cheese in center, sprinkle
onion and salt and pepper to taste.
6.
Put this in an oven or in a salamander.
Remove when cheese melts slightly.
7.
Serve immediately garnished with
a sprig of parsley.
CHOCOLATE BROWNIES
Ingredients
Quantity
Dark cooking chocolate
100 gms
Refined flour (maida)
1 cup
Baking powder
1 tsp
Walnuts (peeled)
½ cup
Butter
90 gms
Caster sugar
1 cup
Eggs
2
Vanilla essence
1 tsp
Fat/oil
for greasing
Method of preparaion
1.
Sift flour and baking powder and
keep aside. Chop walnuts. Grease a round microwave
dish and line it with butter paper.
2.
Combine chocolate and butter in a
large microwave bowl and soften, uncovered, on Microwave HIGH
(100%) for one minute.
3.
Beat in sugar, eggs and vanilla essence
and blend well. Add the sieved flour and nuts and mix well.
4.
Pour the mixture into a greased bowl.
Place the bowl on an upturned saucer and cook, uncovered, on Microwave
HIGH (100%) for seven minutes. Allow standing time of five
minutes.
5.
Insert a skewer, if it comes out
clean it is done. If it is not done, cook uncovered, on
Microwave MEDIUM (60%) for two more minutes.
6.
Place on wire rack to cool.
Cut into squares and serve with tea or coffee.
CHOCOLATE NUT FONDUE
Ingredients
Quantity
Almonds (chopped)
8-10
Cashewnuts (chopped)
5-6
Walnut kernels (chopped)
4-5
Plain chocolate (grated)
1½ cups
Fresh cream
1 cup
Rum or brandy
2 tbsps
To serve
Assorted fruits (plums, bananas,
apples, peaches)
Marshmallows
Method of preparation
1.
Place chopped almonds, cashewnuts
and walnut kernels in an ovenproof plate and roast in an oven
at 180°C for ten minutes.
2.
Melt chocolate in a microwave oven
on Microwave HIGH (100%) for two minutes. Remove and mix properly
with a spoon.
3.
Alternatively, put grated chocolate
in a pan and place on a double boiler. Keep stirring gently till
the chocolate melts and the mixture is smooth. In another pan,
heat the cream for a minute.
4.
Mix the cream into the chocolate.
5.
Cut fruits like plums, bananas, apples
and peaches into bite sized pieces.
6.
Take a fondue set and switch it on.
Pour chocolate sauce in it. Add rum and roasted nuts. Mix well.
7.
Dip the fruit pieces or marshmallows
into the chocolate fondue with a fondue fork, coat them evenly
with chocolate and consume immediately.
CHOCOLATE WALNUT BURFI
Ingredients
Quantity
Mawa/khoya
500 gms
Walnut kernels
½ cup
Sugar
½ cup
Milk
3 tbsp
Oil
for greasing
Dark chocolate
300 gms
Method of preparation
1.
Grate khoya into a bowl and keep aside. Roughly
chop walnuts, keep a few aside for garnishing.
2.
Heat a pan, add grated khoya and roast for four to five minutes.
3.
Add sugar, chopped walnuts and milk
and cook till it thickens.
4.
Melt dark chocolate in a double boiler.
Pass it through sieve if there are any lumps. Bring melted chocolate
to room temperature.
5.
Divide the cooked khoya mixture into three equal parts. To
one part add one third of the melted chocolate. Mix well.
6.
Grease a tray with oil. Pour one
part of plain khoya mixture
onto it and spread evenly. Shake the tray so that mixture spreads
evenly. Now spread the chocolate khoya
mixture over and finally top with the remaining plain khoya mixture. Let it cool for forty-five
minutes to one hour. When completely cooled, cut into square or
diamond shaped pieces and keep.
7.
Holding the barfi pieces by their edges dip into the
remaining melted chocolate so that only the topside of the
barfi is covered with the melted chocolate. Garnish with
walnut pieces and keep it in refrigerator for thirty minutes before
serving.
Note:
A double boiler contains of two pots, one which sits on top of
the other. The bottom pot contain boiling water, the top pot contains
whatever is being cooked. This tool is useful for making delicate
sauces or melting chocolate or any other occasion when you don't
want to have direct heat on the food which is being cooked. You
can improvise a double boiler by placing the items to be cooked
in a metal bowl, which is placed over a pot of boiling water.
CHRISTMAS CAKE
Ingredients
Quantity
Refined flour
(maida)
1½ cups
Baking powder
1½ tsps
Cinnamon powder
1 tsp
Lemon rind
¼ tsp
Almonds (blanched
& chopped)
10-12
Tutti frutti
(chopped)
3 tbsps
Glace cherries
(chopped)
12-15
Walnuts (shelled)
(chopped)
¼ cup
Mixed peels
(chopped)
4 tbsps
Cashewnuts (chopped)
8-10
Raisins
25-30
Currants
15-20
Rum
½ cup
Eggs
6
Vanilla essence
a few drops
Butter
1½ cups
Brown sugar
(soft)
1½ cups
Honey
1 tbsp
Oil/ghee
for greasing
Method of preparation
1.
Sieve flour
with cinnamon powder and baking powder. Add lemon rind to
it and mix. Keep it aside.
2.
Soak chopped
almonds, tutti frutti, glace cherries, walnuts, mixed peels, cashewnuts,
raisins and currants in rum.
3.
Preheat oven
to 180°C. Grease a
cake tin.
4.
Break eggs and
beat them with vanilla essence.
5.
Cream butter
with one and a quarter cups of brown sugar till it is soft and
light in colour. Add honey and mix.
6.
Make caramel
with the remaining brown sugar and a little water. It should
be blackish in colour.
7.
Mix the beaten
eggs with the creamed butter and sugar and mix gently. Add
the flour mixture and mix with a light hand.
8.
Strain the caramel
into the soaked fruits and mix well. Add it to the cake
batter and mix gently.
9.
Pour the batter
into the prepared cake tin.
10.
Bake at 180°C for thirty
minutes. Reduce the temperature to 160°C and bake further
for forty-five minutes.
11.
When done take
it out of the oven and leave it on a rack to cool.
12.
Cut into slices
and serve.
CORNFLAKES CRUSTED
CHICKEN
Ingredients
Quantity
Chicken (boneless)(½ inch cubes)
500 gms
Oil
2 tbsps
For the marinade
Mustard powder
1 tsp
Green chillies (chopped)
2-3
Garlic paste
2 tbsps
Lemon juice
2 tbsps
Garam masala powder
2 tsps
Oil
3 tbsps
Red chilli powder
2 tbsps
Salt
to taste
Coating
Eggs
2
Salt
to taste
Cornflakes
½ cup
Method of preparation
1.
Combine all the ingredients for the
marinade well. Mix chicken cubes in this and set aside for
an hour in the refrigerator.
2.
Preheat the oven to 200°C.
3.
Beat eggs and add salt to it.
Lightly crush the cornflakes using a rolling pin and spread them
in a plate.
4.
Dip the chicken cubes in egg and
coat with crushed cornflakes pressing them firmly onto the chicken
cubes.
5.
Place the chicken on a wire rack
and cook in the preheated oven at 200°C for fifteen to twenty
minutes or till the chicken cubes are fully cooked.
6.
Serve hot.
HOT GARLIC BABYCORN
Ingredients
Quantity
Babycorn (diagonal
1½ inch pieces)
20-25
Cornstarch
4 tbsps
Oil
3 tbsps + to deep fry
Red chillies whole
(broken into 2)
2-3
Garlic (finely chopped)
10-12 cloves
Tomato sauce
4 tbsps
Vinegar
1 tbsp
Red chilli paste
2 tbsps
Hot black bean paste
1 tbsp
Sugar
1 tsp
Salt
to taste
Vegetable stock
1 cup
Capsicum (deseeded
½ inch diamonds)
½ medium sized
Red or yellow bell
pepper (deseeded ½ inch diamonds)
½ medium sized
Onion (quartered &
layers separated)
1 medium sized
Spring onion (finely
sliced)
1
Sesame oil
1 tbsp
Red chilli flakes
1 tbsp
Method
of preparation
1.
Sprinkle
two tablespoons of cornstarch on the babycorn pieces and mix well.
Sprinkle two tablespoons of water if you find it too dry.
2.
Heat sufficient
oil in a wok and deep fry babycorn for three to four minutes or
until crisp. Drain onto an absorbent paper and keep aside.
3.
Blend
the remaining cornstarch in one cup of water.
4.
Heat oil
in a wok or pan, add red chillies, garlic and stir fry briefly.
Add tomato sauce, vinegar, red chilli paste, hot black bean paste,
sugar and salt to taste. Stir in vegetable stock and continue
to cook on high heat for a minute.
5.
Add capsicum,
coloured pepper, onion, spring onion and cook for a couple of
minutes more. Stir in blended cornstarch and cook till it
starts to thicken.
6.
Add deep
fried babycorn and toss well to coat. Drizzle sesame oil,
sprinkle red chilli flakes and serve hot.
MISSAL PAV
Ingredients
Quantity
Moong sprouts
1 cup
Matki sprouts
1 cup
Oil
2 tbsps
Asafoetida
a pinch
Mustard seeds
½ tsp
Curry leaves
a few
Onions (finely chopped)
2 large sized
Green chillies (slit)
2
Garlic paste
1 tsp
Ginger paste
1 tsp
Turmeric powder
½ tsp
Red chilli powder
1½ tsps
Coriander powder
½ tsp
Cumin powder
½ tsp
Salt
to taste
Garam masala
powder
1 tsp
Fresh coriander leaves (finely chopped)
2 tbsps
Farsan
½ cup
Lemon juice
as required
Lemon slices
as required
Pav
8
Method of preparation
1.
Mix sprouts in a colander and wash
under running water for a minute. Drain and keep aside.
2.
Heat oil in a pan, add asafoetida,
mustard seeds, curry leaves and half the onions. Sauté for a minute
and add green chillies.
3.
Add garlic paste and ginger paste.
Stir well and sprinkle a little water. Add turmeric powder, red
chilli powder, coriander powder, cumin powder and mix well.
Add the sprouts. Add salt to taste and three cups of water. Bring
to a boil.
4.
Add garam masala powder and coriander leaves,
keeping aside some for garnish. Cover and cook for ten to twelve
minutes.
5.
To serve: Pour a ladleful of cooked
sprouts in a deep bowl. Sprinkle generously with farsan. Sprinkle remaining onion, coriander
leaves and freshly squeezed lemon juice. Serve with lemon slices
and pav.
MUSHROOM CAPPUCCINO
Ingredients
Quantity
Mushrooms (sliced thickly)
15 large sized
Butter
1 tbsp
Bay leaf
1
Onion (finely chopped)
1 small sized
Garlic (finely chopped)
4-6 cloves
Vegetable stock
4 cups
Salt
to taste
White pepper powder
¼ tsp.
Cream
¾ cup
Milk (chilled)
1 cup
Cinnamon powder
½ tsp.
Method of preparation
1.
Melt butter in a heavy bottom pan,
add bay leaf, onion and garlic and sauté for two to three minutes
or till onion becomes translucent.
2.
Add mushroom and sauté for a minute.
Add one cup of vegetable stock and cook for five more minutes.
Remove from heat and cool. Remove bay leaf.
3.
Make puree of the cooked mushrooms.
Add the remaining vegetable stock to it.
4.
Return to heat and bring it to a
boil, add salt and white pepper powder and simmer the soup for
two to three minutes.
5.
Add the cream and remove from heat.
Place soup in individual cups.
6.
In a chilled bowl take the chilled
milk and beat it with a fork. This will develop froth in it which
can be collected with a ladle and placed on the hot mushroom soup
giving it a cappuccino affect. Sprinkle cinnamon powder and serve.
Chef’s Tip: Milk with high fat content will
give best results with the froth making.
STUFFED ROAST
CHICKEN
Ingredients
Quantity
Chicken (whole)
1 (1 kg)
Butter
4 tbsps
Salt
to taste
For stuffing
Eggs
2
Oil
3 tbsps
Onions (chopped)
2 medium sized
Fresh button mushrooms (chopped)
5-6
Pear (grated)
1 medium sized
Apple (grated)
1 medium sized
Chicken liver (chopped)
2
Salt
to taste
Pepper powder
to taste
Cashewnuts (chopped)
6-8
Walnuts (shelled & chopped)
6
Bread crumbs
½ cup
Milk
½ cup
Butter
for basting
Method of preparation
1.
Take whole chicken with skin.
Remove neck and clean the inside. Wash it thoroughly and
wipe dry. Apply salt inside and outside.
2.
Break eggs and beat them lightly.
3.
Preheat the oven to 200°C.
4.
Heat oil in a pan. Add onions, mushrooms
and stir.
5.
Add grated pear and apple and mix.
Add liver and stir. Add salt and pepper powder and stir.
6.
Add chopped cashewnuts and walnuts.
7.
Place breadcrumbs in a bowl and add
milk. Mix well. Add beaten eggs and mix. Add
pepper powder and salt to taste. Add to the cooked mixture
and mix well.
8.
Put the stuffing inside the chicken
and press slightly. Tie the legs and fold in the wings.
9.
Put the stuffed chicken on a rack
and bake in the preheated oven for thirty to forty minutes at
200°C. Baste with
butter or oil in between twice or thrice.
10.
When done, take it out and let it
cool slightly before carving into slices.
SWEET CORN VEGETABLE & EGG SOUP
Ingredients
Quantity
Sweet corn (cream
style)
150 gms
Sweet corn kernels
½ cup
Cabbage (finely chopped)
¼ small sized
Carrot (small
cubes)
¼ medium sized
Cornstarch
3 tbsps
Oil
2 tbsps
Vegetable stock
4- 5 cups
Salt
to taste
White pepper
powder
¼ tsp
Sugar
½ tbsp
MSG
¼ tsp
Egg (beaten)
1
Spring onion greens (chopped)
2-3
Method of preparation
1.
Blend cornstarch in half a cup of
water and set aside.
2.
Heat oil in a wok or a pan and add
cabbage, carrot and corn kernels. Stir-fry for two minutes. Stir
in vegetable stock and bring to a boil.
3.
Mix in cream style sweet corn and
continue cooking for two to three minutes or until the cream style
corn is mixed well.
4.
Add salt, white pepper powder, sugar
and MSG. Stir in blended cornstarch, cook on high heat for a minute
or until the soup has thickened, stirring continuously.
5.
Take the soup off the heat and pour
the beaten egg in a thin drizzle and mix lightly. It will form
thin strings.
6.
Serve piping hot, garnished with
chopped spring onion greens.