Thursday, May 8, 2008

Chutney Sauce Recipes

Green Chutney


Ingredients:
Fresh coriander or mint
5-10 gms Ginger
Green chillies
Cumin seed
Hing
Jaggery
Tamarind
Oil
Salt to taste

Method:
Grind all ingredients. Heat oil in a pan. Add hing and cumin seeds.
Remove from the flame and pour it over the above mixture. Green Chutney is ready.
Serve it with bread sandwich, Samosa or Rice.

Mango Chutney

Ingredients:
2 Small raw mangoes
15 Red chillies
1 tsp Mustard seeds
A pinch of hing
2 tbsp Oil
2 tsp Cumin seeds
Salt to taste
Few red chilli pieces and curry leaves
1 tsp Urad dal
1/2 tsp of Jeera

Method:
Peel and wash the mango. Cut it into small pieces.
Heat little oil and fry red chillies in it. Add jeera and remove from the fire.
Grind together red chillies and jeera. Add mango pieces and salt.
Heat oil in a small pan and add mustard seeds, red chillies, urad dal, jeera, hing and curry leaves.
When mustard seeds begin to splutter, add the seasoning to the mango chutney.

Orange Sauce

Ingredients:
3 Oranges
3 tsp Chopped china grass
3 tsp Sugar
Orange essence
Lemon juice
Orange color

Method:
Add grass of water. Cook it on a low flame until the grass dissolves.
Strain and add orange juice. Boil the mixture for a minute.
Cool till it becomes lukewarm. Now add lemon juice and sugar.
Pour this into an ice tray. Keep it to set in a refrigerator.
Add orange coloring and essence.

Oyster Sauce

Ingredients:
4 tbsp Butter
1 Cup onion
8 oz. Oysters
2 Cups oyster water
1 tsp Thyme
1 tsp Oregano
2 tsp Basil
4 Garlic flakes
4 tbsp Butter
2 tbsp Flour
1 Cup cream
Salt and pepper to taste

Method:
Chop the green onions. Heat the butter.
Add chopped onions till soft. Mix oysters, oyster water, thyme, oregano, basil and minced garlic.
Stir the mixture. Mix butter and flour.
Cook to make a thick mixture. Add this to the above mixture.
Cook the sauce over medium heat for 5 minutes. Keep it aside.
Now add cream to the sauce. Add salt and pepper.

Tarter Sauce

Ingredients:
1 Cup mayonnaise
1 tbsp Minced onion
2 tbsp Lemon juice
1 tbsp Sweet pickle relish
Salt and pepper to taste

Method:
In a small bowl, mix together the mayonnaise, sweet pickle relish, and minced onion.
Stir in lemon juice. Add salt and pepper to taste.
Put into the refrigerator for at least 1 hour before serving.

Easy Recipes

Dahi Bhalla


Ingredients:
1 cup urad dal
1 kg yoghurt
2 tsp roasted cumin powder
1 tsp red chilli powderr
1 tsp black salt
salt to taste
1 inch ginger julienned
oil for frying
3 tbsp chopped coriander leaves
15-20 raisins
1 green chillli
mint chutney
tamarind chutney

Method:
Wash and soak the dal in cold water overnight. Next day, strain and grind to a smooth paste. Whisk into the batter 1/2 tsp salt, 1/2 tsp red chilli powder and raisins.
Heat oil in a wok. Drop tablespoons of batter in it and fry until light golden.
Remove, drain on absorbent paper. Put the bhallas in hot water. Leave for 2 minutes. Drain, squeezing out the water between the palm of your hands.
Whisk the yoghurt well with kala namak and salt to taste.

Paav Bhaji

Ingredients:
2 Large potatoes
1/2 Cup boiled green peas
1/2 Capsicums
2 Large chopped onions
1 Large chopped tomato
2 tbsps garlic
5 tbsps butter
Salt to taste
4 Paavs

Method:
Cut all the vegetables into small pieces.
Fry onions in melted butter.
Add vegetables and garlic and mix it well.
Cook it till it turns tender.
Add butter and cook it for 5 minutes.
Place the Paavs on heated tawa and add spread butter on it.
Cook it till it turns brown.

Dudhi Raita


Ingredients:
1 small Dudhi - shredded
3 cups plain yogurt
2 tbsp water
2 tbsp salt
3 green chillies - finely chopped
2 tbsp mustard seeds - roughly ground
1 tbsp sugar
1 tbsp lemon juice
1 tbsp ground black pepper
2 tbsp chopped fresh cilantro

Method:
Boil dudhi for 8-10 mins or until the color turns clear and let it cool.
Drain dudhi.
Beat yogurt with water.
Add rest of the ingredients-including drained dudhi.
Cool it for 5-10 mins.
Serve with roti, rice or pulao.

Shahi Raita

Ingredients:
2 cucumber chopped
1 large onion chopped
1 carrot chopped
1 cup promegranade seeds
chopped coriander 2 tablespoon
chopped mint 1 tablespoon
1/4 tsp cummin powder
1tbsp lemon juice
1 tsp sugar
2 tbsp roasted crushed ground nuts or cashew nuts
chopped green chillies as per your choice
salt to taste

Method:
Beat the yoghurt in a big bowl and add salt, cummin powder and other ingredients.
Serve chilled.

Hot Chilled Recipes

Gajar Ka Halwa


Ingredients:
1 kg Grated carrot
1 litre Milk
200 grms khoya
2 cups Sugar
2 tbsp Ghee
1/2 cup Dry fruits (sliced almond and cashew nuts, raisin )
1/2 tsp Cardamom powder

Method:
Put milk and grated carrots in a heavy base kadhai / deep saucepan and bring it to boil. Cook over medium heat until all the milk gets dried up. You should stir the mixture occasionally to prevent any sticking.
Add sugar, cardamom powder, 1/4 cup dry fruits and continuously stir for 5-7 minutes.
Add ghee and khoya. Stir well and fry on low heat until ghee starts separating.
Decorate with remaining dry fruits and serve hot.
Add lemon juice and paneer pieces. Mix well so that all the paneer pieces gets properly coated with sugar. Allow it to cool.

Kheer

Ingredients:
1/4 cup Rice
1 litre Milk
4 tbsp Sugar
1/2 tsp Cardamom powder
1/4 cup Sliced almonds and cashew nuts
2 tbsp Raisins

Method:
Boil milk in a heavy base saucepan.
Add rice, cardamom powder, raisins and half quantity of sliced almonds and cashew nuts. Bring one boil and then reduce the heat to medium. Cook until it becomes thick and creamy. Stir occasionally.
Add sugar and cook for 5 minutes.
Put kheer in a serving bowl and decorate with the remaining dry fruits.
Refrigerate and serve.

Sooji Ka Halwa

Ingredients:
1/2 cup Sooji
1/4 cup Sugar to taste
1/4 cup Ghee
1 cup Water
1/4 tsp Cardamom powder
1 tbsp Raisins
2 tbsp Sliced almonds

Method:
Mix sugar and water in a pan and heat over low flame. Bring it to boil and set aside.
Heat ghee in a kadhai. Add sooji, raisins and cardamom powder and fry until it is very lightly golden brown in color. Constantly stir it to ensure even browning.
Add sugar water and mix rapidly to prevent lump formation.
Cook over medium heat until the water gets completely absorbed.
Decorate with sliced almonds and serve hot.

Angoori Petha

Ingredients:
2 kg. White pumpkin
¼ tsp slaked lime
3 cups sugar
a few drops yellow food colour
1 cup dried coconut

Method:
Peel and deseed the pumpkin.
Scoop out balls from the pumpkin by using a melon scoop.
Prick each pumpkin ball with a fork at close intervals.
Rub the slaked lime on the pumpkin balls and keep aside for 5 minutes.
Wash the pumpkin balls thoroughly. Drain and keep aside.
In a heavy bottomed pan, mix the sugar and yellow food colouring with 2 cups of water and bring to a boil.
Remove any impurities floating on the surface, using a slotted spoon.
Put the pumpkin balls and cook on a high flame for 10 to 15 minutes.
Take out from the fire. Cool completely.
Drain from the sugar syrup and roll the petha balls in dried coconut.

Caramel Custard

Ingredients:
400 ml milk
4 eggs
100 gm sugar
a few drops of vanilla essence
little cold water

Method:
Have ready a warm plain mould and a thickly folded band of newspaper to encircle it so that the mould can be firmly held in one hand.
Prepare the caramel by heating the sugar and water together, stirring until it boils.
Remove the spoon and allow to boil without stirring until is golden brown.
Pour the caramel into the warm mould and twist round until the sides and base are well coated with caramel.
Mix together the eggs and sugar without beating them and pour on to the warmed milk. Add the vanilla essence. Strain the custard into the mould and cover with greased paper.
Steam, very slowly for about ¾ hour, until the custard is firm in the middle.
The caramel custard may be baked by leaving it uncovered and standing in a tray of warm water.
Bake it until the custard may be baked by leaving it uncovered and standing in a tray of warm water. Bake it until the custard is set in the centre.
Turn out carefully, so that the caramel runs off and serves as sauce.

Jalebi

Ingredients:
Maida -2 cup
Besan ( gram flour ) - 2 teaspoon
Yeast( crumbled ) - 1/2 teaspoon
Ghee ( melted) - 1/2 tablespoon
Sugar(for batter) - 2 teaspoon
Food colour(Yellow) - 2 drops
Sugar(for syrup) - 4 cups
Lemon juice - 1/4 teaspoon
Refined oil( for deep frying )
Water - 2 cup

Method:
Dissolve the yeast in 1 tablespoon of water. Mix Maida and besan together.
Now add yeast solution, ghee, sugar and yellow food colouring with 2/3 cup of water to make a thick batter. Keep aside for 10 minutes till the yeast ferments.
Meanwhile prepare sugar syrup. Dissolve the sugar in 1 cup of water.
Cook the solution by keeping it almost at boiling point for 5 minutes till the syrup is of 1 string consistency. Add the lemon juice and mix. Remove from the fire and keep aside.
Heat the oil in a kadai. Fill the jalebi batter into a thick cloth with a small hole in the centre.
Press out round whirls of the batter into the hot oil working closely.Make a spiral shape, moving the batter from centre to the outside of the whirl.
Deep fry the jalebis till golden brown and transfer into the warm sugar syrup.
Drain immediately and serve hot.

Rabdi

Ingredients:
2 cups milk
2 bread slices
¼ cup condensed milk
¼ tsp elaichi powder
a few saffron strands

Method:
Remove the crusts of the bread slices and throw it away.
Grind the bread slices in a food processor and make fresh breadcrumbs. Keep aside.
Boil the milk in the bottomed pan. Put the fresh breadcrumbs, condensed milk and sugar and cook on a high flame. Keep on stirring continuously for approximately 10 minutes.
Take out from the fire, put the cardamom powder and saffron and mix properly.
Store it in a refrigerator for 2 to 3 hours.
Serve chilled.

Vanilla Ice Cream

Ingredients:
1 litre milk
2 tbsp sugar
10 tsp vanilla essence

Method:
Boil the milk till it becomes thick.
As soon as it is cooled add the sugar and vanilla essence and blend well using a blender or mixie.
Cool it in the refrigerator and again blend well.
Keep it in the freezer and your Vannila Ice Cream will be ready with in two hours.

Pineapple Orange Ice Cream

Ingredients:
6 eggs
2 cups milk
1 1/3 cups sugar
3 cups fresh pineapple puree
2 cups whipping cream
1/4 cup frozen orange juice concentrate
2 teaspoons grated orange peel
1 teaspoon vanilla

Method:
n medium saucepan, beat together eggs, milk and sugar.
Cook over low heat, stirring constantly, until mixture reaches 160 F and coats a metal spoon with a thin film. Cool quickly by setting pan in ice or cold water and stirring for a few minutes. Cover and refrigerate until thoroughly chilled, at least 1 hour.
When ready to freeze, pour chilled custard, puree, whipping cream, juice concentrate, peel and vanilla into 1-gallon ice cream freezer container.
Freeze according to manufacturer’s directions.
Transfer to freezer and freeze.

Coffee Ice Cream

Ingredients:
1 cup milk
1 cup cream
4 tablespoons cornstarch
2/3 cup sugar
2 teaspoons unsweetened cocoa powder
3 tablespoon instant-coffee granules
2 teaspoons vanilla

Method:

Stir together 1/2 cup milk and cornstarch.
Whisk together sugar, cocoa, cream and remaining 1 1/4 cups milk in a small heavy saucepan and bring to a boil over moderate heat, stirring.
Whisk in coffee granules. Stir cornstarch mixture again and whisk into coffee mixture. Return to a boil, whisking, then remove from heat.
Add vanilla to saucepan, stirring. Set saucepan in a large bowl of ice water to cool, whisking frequently.Freeze coffee mixture in ice-cream maker.
Transfer to an airtight container and store in freezer.

Coconut Ice Cream

Ingredients:
2 cans chilled unsweetened coconut milk
1 cup plus 3 tablespoons sugar
1 cup chilled half and half

Method:Whisk coconut milk, sugar, half and half in medium bowl until sugar dissolves. Transfer mixture to ice cream maker. Process according to manufacturer's instructions.Transfer ice cream to container; cover and freeze until firm, about 3 hours.

Wednesday, May 7, 2008

Hot Tasty Rice Dishes

Chicken Biryani


Ingredients:
1 kg basmati rice
1 kg chicken
3-4 onions, chopped into long slices
8 green chilies, sliced long
1 cup coconut, grated
A pinch of saffron
2 cups ghee (butter) or oil
Salt to taste
1 tsp chili powder
1 bunch cilantro, mint leaves
6 each cloves, cardamoms, cinnamon
2 tbsp coriander and khus khus seeds
4 garlic flakes, sliced long
1 cm ginger piece
2 bay leaves
Few cashew nuts

Method:
Wash the rice, drain off all the water and keep aside.
Mix coconut, coriander and khus khus seeds, 2 cloves, 2 cinnamon, 2 cardamoms, 2 onions and blend them to a fine paste.
Heat ghee in a pan, fry the remaining spices, chopped onions, green chilies and garlic for a few minutes.
Cut the chicken into desired pieces and add to this mixture with coriander and mint leaves.
Also add salt, chili powder, turmeric, ginger-garlic paste and cook the chicken by covering the pan. Add water if required.
Now add ground paste to the pieces and cook until it is done.Boil water in another pan, add washed rice to the water with saffron and cook until it is tender. Remove from heat and drain off all the water.
In a separate wide pan, place the rice at the bottom as a layer and above this, place the chicken pieces as another layer. Repeat this process until the rice and chicken ends.
Sprinkle the lemon juice on top and allow it to cook on low heat for about 10 minutes.

Egg Biryani

Ingredients:
500 gms Basmati rice,soaked for half an hour
4 large onions, finely chopped
4 garlic cloves
Little ginger
8-9 green chilies
1 medium sized onion, chopped
1 tsp coriander leaves
1 tsp garam masala & chili powder
2 bay leaves
6 tsp ghee
6 eggs, hard boiled
1/2 tsp yogurt
10 cardamom
1/2 cup grated coconut
Salt to taste

Method:
Wash and soak rice for 1/2 hour to 45 minutes. Blend the ingredients 3 - 7 in a blender until they become a smooth paste.
Shell the boiled eggs and give four long cuts on the white portion of each egg without separating it.
In a kadai, heat ghee. Fry onions until they become golden brown and keep them aside. In the same ghee, add the blended paste and fry a little. Then add chili powder, salt, eggs and fry till the eggs get coated with the masala. Remove the eggs and keep them aside.
To the same masala paste add the drained rice, garam masala, cardamoms, bay leaves and fry till the rice changes its color. Add sufficient water and bring to boil
When the air holes appear on the rice surface, reduce heat to low and then add the yogurt, coconut and mix well with rice. Cook till all the water is absorbed and rice is tender.
Cut the eggs into halves and garnish with the fried onions. Cover the pulao with a heavy lid, reduce heat and allow to cook for 30 to 45 minutes. Serve hot with Raita, Pickles, Pappad.

Mutton Biryani

Ingredients:
1 kg basmati rice
1 kg mutton
200 gms ginger
150 gms garlic
3 tsp garam masala
500 gms oil
500 gms finely chopped onions
250 gms thick yoghurt
2 lemons
2 sprigs of coriander
1 1/2 tsp turmeric powder
Salt to taste

Method:
Cook mutton with salt, turmeric and ginger-garlic paste for 15 - 20 minutes in a cooker or in a thick-bottomed vessel.
Heat oil in a wok and fry finely chopped onions until golden brown. To this add the cooked mutton pieces and fry for 15 minutes. Add the beaten yogurt, chopped coriander and juice of two lemons.
Take one-and-a-half measures of water for each measure of rice. Bring the water to a boil and add washed and presoaked (for 30 minutes) rice and cook until done.
Add the mutton pieces and cook for 10 minutes. Serve hot with raita.

Navrattan Pulao

Ingredients:
500g basmati rice
50g paneer
50g peas
50 cauliflower
50g cherries
50g pineapple
60g carrots
25g cashew nuts
20g kiss miss (raisins)
150g yogurt
10g garam masala
15g green chilies
75g onions
1 tsp chili powder
1/2 tsp turmeric
75g ghee or butter
Salt to taste
1 small bunch mint leaves
1 small bunch cilantro
1 lemon
25g ginger-garlic paste

Method:
Wash the rice and soak in the water for 30 minutes.
Mix the chopped carrots and paneer and fry in oil for few minutes.
Heat ghee in another pan, fry onions until golden brown. Add ginger-garlic paste, green chilies, mint leaves, paneer, vegetables, dry fruits and fry for 5-6 minutes.
Also add garam masala, salt, turmeric, chili powder, yogurt and fry well.
Remove from heat and keep aside.
Boil water in another vessel, add washed rice and cook until it is half cooked.
Then add the above prepared curry to the rice, mix well and cook on the steam until the rice is done. Sprinkle the lemon juice on rice and serve with cherries on it.

Peas Pulao

Ingredients:
2 cups Basmati rice
2 cups peas (shelled)
1/2 cup carrots, cut into medium sized cubes
2 green chilies, chopped
1 cm ginger, chopped
1 onion, chopped
6 garlic flakes, finely chopped
2 tbsp butter
1 tsp cumin seeds
2 cloves
2 cardamom pods
1 cm cinnamon stick
Salt to taste

Method:
Wash the rice well and drain off all the water.
Heat butter in a pan, fry cumin seeds, cinnamon, cloves, cardamoms for a while until they splutter.
Add chopped onions, ginger, garlic, green chilies and fry until they are golden brown.
Add the drained rice, peas, carrots and fry till the rice gets separated.
Pour 11/2 cups of water, salt and cook until the rice gets cooked.
Stir gently once in a while so that the rice does not burn at the bottom of the pan.
Serve with any curry or raita.

Tomato Pulao

Ingredients:
1/2 kg basmati rice
350g tomatoes
1 cup coconut milk
500g onions, chopped
500g ghee
Required quantity of kiss miss and cashews
50g green chilies
Few coriander and mint leaves
1 tsp turmeric
1 tsp ginger-garlic paste
2 each of cloves, cardamoms and cinnamon
Salt to taste

Method:
Wash the rice, drain off all the water and keep aside.
Put the tomatoes in boiling water for 3 minutes, remove from water and cool them. Take off the skin from tomatoes and blend them in a mixer to a fine puree.
Heat ghee in a pan, fry the onions, green chilies, spices, ginger-garlic paste until golden brown and add coriander and mint leaves. Mix well.
Then add rice, salt, coconut milk, few water and cook for 5 minutes.
Now add tomato puree and cook until it is done.
Later add 1 tsp ghee, cashews, kiss miss and cook for another 2 minutes and remove from heat.
Serve with any curry.

Vegetable Pulao

Ingredients:
1 cup basmati rice
1/2 cup carrots, boiled and chopped
2 potatoes, boiled and cubed
1/2 cup green peas, boiled
3 tbsp tomato ketchup
1 onion, sliced
3 tbsp ghee or butter
Salt to taste

Method:
Cook rice with little salt in a rice cooker.
Melt ghee in a big vessel, fry onions until golden brown and keep aside.
Add vegetables to the remaining ghee, saute for a minute and then add cooked rice, tomato ketchup and salt to taste.
Mix well and sprinkle the fried onions on the top.
Serve hot with coconut

Vegetarian Main Course Recipes

Malai Kofta


Ingredients:
600 ml Milk
4 tbsp Gram flour
Oil for frying
2-3 tbsp Lemon juice
Salt to taste
Ingredients for Gravy:
3 tsp Oil
1 tsp Turmeric powder
2 Green chillis
400 ml Milk
1 Onion
2 Tomatoes
Salt to taste

Method:
Heat milk in a pan and bring to boil. Remove from the flame.
Squeeze lemon juice into it. Start stirring the milk gently until curd forms on the upper surface and it gets separated from the whey.
Take a kadhai with sufficient oil and fry the onions until they become pink. Add turmeric powder and green chillies to it. Add tomatoes and fry them well till the mixture gets separated from oil.
Now pour the milk and allow it to boil. Keep stirring periodically.
Malai Kofta is ready. Serve hot with chapati.

Rajma

Ingredients:
2 Cups rajma
3 Cups of water
1/4 Cup Oil
1 tsp Turmeric
1 Cup chopped onion
1 Inch piece of chopped ginger
1 tsp Garam masala
3 Chopped tomatoes
1 tbsp Salt
Coriander leaves

Method:
Wash the Rajma beans and boil them in pressure cooker for half an hour. Take oil in a frying pan and heat it. Now add chopped ginger and onions.
Fry the mixture on medium flame for 3 to 4 mintues. Put chopped tomatoes, turmeric powder, garam masala and salt and fry again on a medium flame.
Pour this fried masala into the Rajma beans and cook again till the water is almost lost
Rajma is ready. Serve it garnished with chopped coriander leaves.

Sarson Ka Saag

Ingredients:
2 bunch sarson ( Mustard leaves) greens, cleaned & chopped
1 small onion minced
1/2 tsp. each ginger and garlic minced
1large tomato, blanched & diced
3 green chilies, chopped
1 tbsp. maize flour
1/2 tsp. garam masala
1/2 tsp. Turmeric powder
1/2 tsp. Red chili powder
1/2 tbsp lemon juice
6 tbsp. ghee
1 tbsp. oil
Salt to paste

Method:
Heat Ghee in a pressure cooker and add asafetida to it and then add all the spices ( garam masala, red chili powder, turmeric powder) mustard, tomato, green chilies and salt.
Cover tightly and Pressure cook till done. Mash to a very fine paste. Blend flour with 2 tablespoons water and put in. Keep on stirring till the saag turns dry.
Heat oil in a pan, add onion, ginger-garlic paste and saute till brown. Add it to saag , mix well and serve hot.

Vegetable Jalfrezi

Ingredients:
3 cups mixed boiled Vegetable
2 onions
3 Spring Onions
2 tomatoes
4 green chilies
1 tsp. Ginger
1 tbsp. coriander
1/2 cup tomato ketchup
1 tsp. chili powder
1 tbsp. sugar
3 tbsp. oil
Salt to taste

Method:
Chop the onions & spring onions, tomatoes, green chilies, ginger & coriander
Separately heat Ghee(clarified butter) in a vessel & fry onions till golden brown
Add tomatoes, chilies, ginger and coriander fry for 2-3 min
Add tomato ketchup, boil vegetables, spring onions, chili powder, sugar, salt & little water.
Cook for 5-10 minutes. Serve hot.

Baigan Bharta

Ingredients:
1 Baigan, freshly baked or broiled
2 green chilies, finely chopped
3 green onions (spring onions with greens)
1 tsp ground coriander
1 tsp ground cumin
½ tsp haldi
1 tsp garam masala
1 piece ginger, minced
2 large cloves garlic, minced
1 cup plain yogurt
2 tbsp ghee
2 tbsp cilantro leaves, finely chopped
Salt to taste

Method:
Take out the skin and pulp the brinjal.
Heat the ghee and sauté the onion till it becomes translucent.
Put the ginger, garlic and green chilies and fry for a minute.
Put the chilli, coriander and cumin powders.Put the garam masala, salt and cilantro.
Cook for a minute. Add the Baigan pulp, mix and cook for about 5 to 10 minutes.
Combine the beaten yogurt.

Channa Palak

Ingredients:
1 cup white channa
1 cup spinach leaves
1 onion
2 tsp ginger-green chilli paste
1 tsp channa masala powder
1 tsp garam masala powder
Oil
Salt to taste

Method:
Soak white channa for 5 hrs and boil till soft.
Chop cleaned spinach leaves and par-boil for 5 mins.
Heat pan and add 2 tbsp oil. When heated add the chopped onions. Fry.
Now add the ginger-chilli paste and fry further, add ½ cup curd and continue frying till the masala cooks well.Now add the garam masala and the spinach. Mix well.
Add the boiled channa and simmer the gravy. Add salt to taste.
Once the gravy is done sprinkle coriander leaves. In a separate pan heat 1 tbsp ghee or butter.
When hot add 1 tsp channa masala and pour over the gravy.
Serve hot.

Kadhai Paneer

Ingredients:
250 gms Paneer
3 Capsicum
4 Onion
4 Tomato
1 long piece Ginger
1 tsp Red Chili Powder
2 Bay Leaf
4 Cloves
1 piece Cinnamon
Little Orange Color
4 tblsp Ghee

Method:
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 naan or paranthas.

Mattar Paneer

Ingredients:
450gms Mattar
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

Method:
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.

Methi Malai Mattar

Ingredients:
1-½ bundle of methi
6-10 kaju
2 cloves
¼ tsp cinnanom
2-3 green chillies
1-½ cup of milk
¼ tsp of sugar
1 cup peas
Salt to taste
2tsp cream

Method:
Take a Kadhai, On sim flame add chopped methi & mutter, Steam it for a few mins, add milk & steam for few mins,grind cashew (kaju),cloves,cinnanom(dalchini) & chillies. Add salt & sugar.
Cook for a few mins & add the malai/butter.

Aloo Gobhi

Ingredients:
450gms Potatoes
450gms Gobhi
2 tbsp Oil
1 tsp Cumin seeds
1 no. Chopped green chillies
1 tsp Coriander paste
1 tsp Cumin paste
1/4 tsp Chilli powder
1/2 tsp Turmeric paste
1 tsp Chopped coriander leaves
Salt To Taste

Method:
Boil the potatoes in a large saucepan of boiling water for 10 minutes. Drain well and set aside.
Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes, until they begin to splutter. Add the green chilli and fry for a further 1 minute.
Add the cauliflower florets and fry, stirring, for 5 minutes. Add the potatoes, the ground spices and salt and cook for 7-10 minutes, until the vegetable are tender.
Garnish the aloo gobi with coriander and serve with tomato and onion salad and pickle.

Non-Veg. Main Course Recipes

Hyderabadi Dum Gosht


Ingredients:
750 gms chopped Mutton
1 tbsp. Poppy seeds
6 Almonds
1 tsp. each of garlic and Ginger paste
1 Garlic flake
1 tsp. Peppercorns
4 Cardamom
3 Cinnamon
A small piece of Green papaya
A small bunch Coriander leaves
Oil to fry
Salt to taste

Method:
Roast poppy seeds and almonds and grind them to a paste.
Grind cinnamon, cardamom, pepper, papaya and coriander leaves with salt.
Wash meat and beat on a grinding stone. Mix all the grounded masalas and marinate meat pieces in it for an hour.
Heat oil, fry meat pieces for 10 minutes. Pressure cook for 20 - 25 minutes.
Serve hot.

Egg Curry

Ingredients:
5 Boiled eggs
1 Cup desiccated coconut
4 Finely sliced large onions
3 tbsp Coriander seeds
2 tbsp Chilli powder
2 Finely chopped tomatoes
2 tbsp Garlic-ginger paste
4 tbsp Oil
Salt to taste

Method:
Peel the boiled eggs and halve them. Keep aside.
Heat the skittle. Pour 1 tbsp oil and add one sliced onion, garlic-ginger paste, desiccated coconut,dhania. Fry till it turns slightly brown.
Using little water, make a fine paste of the above roasted masala.
Take the remaining oil in a pan, add the remaining onion and saute well till the onion turns brown. Add the masala paste and fry till oil evaporates.
Add chilli powder, tomatoes and mix well. Add water to get the desired consistency and add salt.
Let it boil well for about 5-10 mins. Now add the halved boiled eggs and garnish with coriander.
Serve hot with chapatis or rice.

Fish Curry

Ingredients:
10-12 Boneless fish
8-9 Curry leaves
6-10 cloves of Garlic, finely chopped
1 tsp. of Ginger paste
5 thinly sliced Green chilies
2/3 cup grated Onions
3 pureed Tomatoes
1 tsp. Mustard seed
1/2 tsp. each of red chili powder, garam masala & Coriander powder
1/2 tsp. Turmeric powder
2 cups of Coconut milk
1 tbsp. Vinegar
A handful of Coriander leaves
2 tbsp. Oil
Salt to taste

Method:
Heat oil in a pan and season with mustard seeds over medium heat until they begin to splutter.
Add garlic and ginger and stir for a minute. Add green chilies & onions and saut� until brown. Add turmeric powder, curry leaves and tomatoes. Fry for 2-3 minutes.
Add the coconut milk. Bring to a boil.
Add fish, salt and vinegar. Cover and simmer for a few minutes till the fish is tender. Stir only once or twice and very gently to make sure that the fillets do not break.
Taste and adjust the seasoning. Garnish with coriander leaves and serve hot.

Keema Mattar

Ingredients:
250 gms Mutton
1/2 cup Frozen Peas
1 Chopped Onion
1 Chopped Tomato
1/4 tsp. Ginger Powder
1/2 tsp. Turmeric
6-8 Cloves Crushed Garlic
1 Black Cardamom
1/2 tsp. Garam Masala
4 Cloves
4 tbs. Oil
2 Green chilies
Salt & Chili Powder to taste

Method:
Heat Oil and fry onions. When onions turn gold, add garlic, cardamom, cloves and green chilies.
When garlic starts to smell, mix tomatoes, ginger, turmeric, salt and chili powder.
Fry for couple of minutes and then add minced meat and frozen peas. Mix well and cook on medium heat, stirring occasionally.
Cook till absolutely tender. Keep it moist.
Sprinkle with garam masala and coriander leaves.

Mutton Do Pyaza

Ingredients:
500gms mutton
2 big onions
350 gms Curd
20gms ginger-garlic paste
6 Cloves
4 Cardamoms
1 tsp. Turmeric
1 Cinnamon stick
1 tsp. Garam masala
1 tsp. Chili powder
1 tsp. Cumin seeds, ground
1 tbsp. Coriander powder
1 tbsp. Coriander leaves, sliced
4 tbsp. Oil
Salt to taste

Method:
While till the Ghee separates from the masala.Serve immediately sprinkled with coriander leaves and garam masala.Method:
Mix one onions, turmeric, red chilies, cumin seeds, ginger-garlic paste and blend to a fine paste.
Heat oil in a pan, slice the other onions , add to the oil and fry well. Also add mutton pieces and cook for 2-3 minutes till it is well browned on all sides.
Put the curd, blended mixture, coriander powder, ground cumin seeds, salt and chili powder.
Cover tightly and cook over a low fire till the mutton is tender and completely dry.
Than fry for a while till the Ghee separates from the masala.
Serve immediately sprinkled with coriander leaves and garam masala.


Mutton Gravy

Ingredients:
1 lb Mutton
1 Onion
3 Tomatoes
1 tsp Whole pepper
1/2 tsp Cumin seeds
4 Garlic pods
Small piece of ginger
2 tsp Coriander powder
Few curry leaves
Coriander leaves
4 Red chillies
3 Cups water
2 tsp Oil
Salt to taste

Method:
Put mutton along with onion and water in a pressure cooker. Cook till 2 whistle.
Make paste of tomatoes, ginger, red chillies, garlic, pepper and cumin seeds.
Add this paste to the mixture in cooker.
Now add salt, curry leaves, oil, coriander powder and coriander leaves.
Boil the gravy on a low flame till it becomes thick.
Mutton Gravy is ready. Serve it with rice or chapatis.

Mutton Korma

Ingredients:
500 gms boneless mutton, cubed, cleaned & washed

6 pieces of Cloves

6 pieces of Green cardamom

A small stick of Cinnamon

A pinch of Nutmeg powder

1/2 tbsp. Cumin seeds
4 tbsp. of Oil

3 Bay leaves

1 cup finely chopped onions

1 tbsp. each of Garlic- Ginger paste

1/2 tsp. Turmeric powder

1/2 tsp. Red chili powder

1/2 cup of Poppy seed paste

1/2 cup of Coconut paste

1 tbsp. of roasted coriander powder

Salt according to taste


Method:

Dry roast the cloves, cardamom, nutmeg powder, Cumin seeds and cinnamon stick and then grind to a fine paste.
Heat some oil in a pan and add bay leaves and chopped onions to it. Once the onion browns add the Ginger - Garlic Paste. Add in the boneless mutton and mix it thoroughly.
Mix the grounded masala paste with the mutton. Add turmeric powder, red chili powder and pour some water with it add in some salt and allow to boil.
Once the mutton is tender add in the poppy seeds paste along with the coconut paste along and roasted coriander powder. Boil it for another 15 minutes.
Serve hot-garnished with coconut paste.

Badami Chicken

Ingredients:
1 whole chicken, cut into small pieces
1 cup yogurt
6 onions, chopped
1 inch ginger
10 cloves of garlic
6 cloves
2 inch cinnamon
10 almonds
4 cardamoms
10 cashew nuts
1 cup coconut milk
1/2 cup oil
1 tsp turmeric powder
Cilantro for garnishing
Salt and chili powder

Method:
Make a paste of the ginger, garlic, cloves, cinnamon, cardamoms, cashews and almonds.
Heat oil in a big vessel, add the chopped onions and fry until they turn golden.
Then add the ground masala and fry very well
While frying this paste, add 3-4 tbsp of water-You will notice that oil floats on top.
Now add yogurt and the chicken
Season it well with salt, turmeric, and chili powder. Cook for 10 minutes.
Add coconut milk, cook till done
Garnish with coriander leaves.

Butter Chicken

Ingredients:
1 whole chicken cut up into pieces.
2 tomatoes (blended)
2 onions chopped
1 tbsp ginger-garlic paste
15 cashew nuts
2 tbsp butter
3 tbsp thick cream
1 tsp chili powder
1 tsp oil
Cilantro for garnishing
1 tbsp tandoori masala
1/2 tbsp garam masala
2 tbsp lime juice
1/2 tsp cumin powder
5 tbsp yogurt
Salt to taste

Method:
Mix all the above ingredients well in a bowl
Marinate the chicken in the marinade for one hour
Heat oil in a pan and fry the chicken for 10 minutes. Remove the chicken and keep aside.In the remaining oil, fry the chopped onions till golden, then add the ginger-garlic paste and fry sprinkling some water now and then till oil separates.
Add the cashew nut paste, chili powder, tomato paste and cook for 10 minutes.
Add the butter, cream and chicken. Mix well and cook until it is done.
Garnish with cilantro.

Chicken Curry

Ingredients:
1 lb chicken
1 tin coconut milk
1 onion (finely chopped)
2 green chilies (finely chopped)
A small root of ginger chopped
3 tsp dhania powder
1 tsp chili powder
1/2 tsp turmeric powder
1 tsp garam masala
Cilantro leaves for garnishing
3 tbsp oil
Salt to taste

Method:
Clean the chicken and cut into pieces.
Heat oil in a pan, add onions, green chilies, and ginger and fry them for sometime.
Add all the above ingredients along with chicken pieces and cook for 4-5 minutes.
Add 1/2 tin of coconut milk and let it cook until tender.
Then add remaining 1/2 tin of coconut milk and let the gravy become thick.
Garnish with cilantro and serve hot with plain rice or parathas.

Chilli Chicken

Ingredients:
1 lb boneless chicken
1 onion chopped
1 capsicum (blended)
4-5 green chilies chopped
2 tomatoes chopped
1 tsp turmeric
2 tbsp ginger-garlic paste
Few drops of venigar and soya sauce
Salt to taste
Oil for frying

Method:
Mix venigar, ginger-garlic paste, salt, turmeric, capsicum paste, and soya sauce in a bowl and marinate the chicken for 3-4 hours.
Remove only the chicken pieces from the marinade and deep fry in oil. Keep it aside.
Heat oil in a pan, add onions, green chilies, and tomatoes and fry them for a while.
Add the remaining gravy from the marinade and fried chicken pieces to the pan and cook for 15-20 minutes.
Serve hot with fried rice.

Fish Kofta Curry

Ingredients:
300 gms fish pieces, boneless
2-3 onions, chopped
4 green chilies, chopped
1 egg, beaten
1/2 cup bread crumbs
1 lemon
1 tsp coriander powder
1 tsp cumin powder
1/4 tsp turmeric powder
1 tsp chili powder
1/2 tsp ginger-garlic paste
3-4 tomatoes
Few coriander leaves, chopped
Oil for frying

Method:
Grind the fish pieces in a blender until smooth. Keep aside.
Heat 2 tsp of oil in a pan and fry few chopped onions, chopped green chilies, chopped coriander leaves for a while.
Add these to the blended fish, salt, beaten egg, lemon juice and mix well. Make balls from this mixture, roll in the bread crumbs, and fry in hot oil until golden. Keep them aside.
Heat oil in another pan, fry the remaining chopped onions until brown. Also add ginger-garlic paste, coriander powder, cumin powder, chili powder, turmeric and fry for few more minutes.
Blend the tomatoes to a fine puree and add to the above mixture. Boil until it simmers, add salt and koftas. Simmer for 10 more minutes or until the koftas are tender. Serve hot with plain rice or naan.

Fish Manchurian

Ingredients:
250 gms fish fillets
3 tsp corn flour
A pinch of black pepper powder
3-4 tbsp all-purpose flour (maida)
1 egg, beaten
1 tsp ginger-garlic paste
4-6 garlic cloves, finely chopped
4 green chilies, chopped
Few sprigs of coriander leaves, chopped
Salt to taste
Oil for frying
3 tsp soya sauce
1/4 tsp ajinomoto
2 tsp lemon juice

Method:
Clean and wash the fish fillets well. Apply salt, pepper powder, lemon juice to the fish pieces and marinate for 10 minutes.
Mix corn flour, all-purpose flour, beaten egg, salt and ginger-garlic paste with little water and make a batter.
Apply this batter to the both sides of the fish pieces and fry in hot oil until golden brown. Keep them aside.
Heat 2 tsp of oil in another pan and fry the chopped garlic and green chilies. Also add soya sauce and fried fish pieces. Stir well to coat the pieces with the soya sauce mixture.
Now add a cup of water and simmer until all the water is gone. Sprinkle ajinomoto, chopped coriander leaves and serve hot.

Fried Fish

Ingredients:
500g fish pieces
8 red chilies
3 tbsp coriander seeds
1 tbsp cumin seeds
Salt to taste
1/2 tbsp turmeric
Oil for frying

Method:
Clean the fish pieces in salt water, apply turmeric and lemon juice to these pieces
Fry red chilies, coriander seeds, cumin seeds in a pan without oil and make a paste in a blender using little water. Apply this paste to the fish pieces.
In a wide skillet, heat some oil and fry the fish pieces on both sides until brown.
Garnish with salad.

Kadhai Mutton

Ingredients:
1/2 kg Mutton
6-7 Tomatoes, chopped
1 tsp Ginger paste
1 tsp Garlic paste
1 inch Ginger, chopped
1/2 Cup yogurt
12-15 Green chilies
1 tsp White cumin seeds, roasted and grounded
1 tsp Whole coriander, roasted and grounded
1 -2 tsp Red chili powder
1/2 Cup oil
Salt to taste
Coriander leaves

Method:
Heat oil in a kadhai and fry the green chilies till the color changes slightly.
Take out from oil and keep aside. Now, add mutton to the oil and fry till the color changes.
Take the mutton out and keep aside.
Add chopped tomatoes, ginger paste and garlic paste to the oil. Let the tomatoes become soft and then add mutton, salt and red chili powder.
Add yogurt and let it cook, till the oil comes up on the surface. Add cumin, coriander, green chilies and chopped ginger and close the lid.
Let it cook on very slow flame, for 5 minutes. Garnish with coriander leaves.

Methi Chicken

Ingredients:
1 kg chicken, cut into medium sized pieces
1 tbsp whole garam masala
2 No bay leaves
2 cups onions, chopped
2 tbsp green chilies, chopped
2 tbsp ginger, chopped

2 tbsp garlic paste
1 tbsp coriander powder
1 tsp turmeric powder
2 tbsp kasoori methi
1 tbsp coriander, chopped
1 tsp garam masala powder
1 cup yogurt
4 tbsp oil
Salt to taste

Method:

Heat the oil and sauté whole garam masala and bayleaf. Add chopped onions and cook until transluscent, stirring in between.
Add chopped ginger, garlic paste, turmeric powder, coriander powder, chopped green chilies and sauté. Add chicken pieces, yogurt and cook on a high flame for 5 minutes.
Add kasoori methi, garam masala powder, chopped fresh coriander, salt and 3/4th cup of water. Cover the pan and cook on a slow flame for ten minutes.