Suji Laddu ~~Ingredients~~ (Serves : 10)

•1/2 kg: Semolina

•1/2 kg: Khoya

•400 ml: Sugar syrup

•10 pcs: Almonds

•2 tsp: Cardamom powder

•250 gm: Ghee

~~Method~~

1.Grate Khoya and grind the almonds coarsely.

2.Heat ghee in a heavy pan and roast semolina on low heat for about 10 minutes or till lightly browned. Add khoya and mix for five minutes.

3.Add the syrup, almonds, cardamom powder and mix. Cool the mixture a little, rub ghee on your palms and make lemon-sized round balls of the batter.

4.Cool and store the ladoos in an airtight container.

Gulgula~~Ingredients~~

•100 gm: Wheat Flour

•200 gm: Jaggery

•5 gm: Fennel seeds

•200 ml: Mustard Oil

•1/4 tsp: Water as required

•Sweet Spice Powder

~~Method~~

1.Soak and dissolve jaggery in hot water and cool it.

2.Make a paste of flour by adding jaggery and water.

3.Add fennel seed, sweet spice powder and mix well.

4.Heat the oil in a pan and put a spoonful of the mixture in the oil when it has heated up properly. Deep fry.

Jilebi ~~Ingredients~~

•½ cup: white flour or maida

•2 tbsp: Yoghurt or dahi

•½ tsp: Yeast

•½ cup: Sugar

•1 cup: Water

•A few strands of saffron

•Oil for frying

•A pinch of salt

•A little oil

~~Method~~

1.Make a batter of the dahi, maida, saffron and yeast with a little oil. Let it rise
for several hours.

2.In a saucepan, boil sugar and water till you have a thick two-strand chasni. Keep it warm on the stove.

3.Fill the batter into a squeeze bottle (like that used for ketchup). Squeeze shapes into the hot oil and drain quickly.

4.Dip in chasni for 1-2 minutes and drain.

Cashew Barfi ~~Ingredients~~

•1 cup: Powdered sugar

•4 tbsp: Milk powder

•A little milk

•½ tsp: Powdered elaichi

•1 cup: Cashews

•1 tbsp: Ghee

~~Method~~

1.Grind cashews in a blender till you have a fine powder.

2.Knead the ground cashew with powdered sugar, milk powder, cardamom, ghee and a
little milk. Knead till you get a thick buttery dough.

3.Roll out and cut into diamonds and bake in the oven till a light golden brown.

Rassagulla

~~Ingredients~~

•1 litre: Milk

•300 gm: Sugar

•05 ml: Lemon juice

•3 drops: Rose essence

•1 litre: Water

~~Method~~

1.For the preparation, heat the sugar and the water in a deep pan and bring to a boil.

2.Boil the milk. Add the lemon juice and curdle the milk. Remove from fire and strain through a muslin cloth.

3.Hold under running water or dip in a bowl of cold water for 1 minute. Squeeze out the excess water.

4.Knead till very smooth. Make balls of desired size.

5.Now place the cheese balls in boiling syrup and cook for 15 minutes.

6.Switch off the flame and let the dumplings stand in the liquid until cool.

7.Chill for a minimum of 2 hours.

8.Mix in the essence before serving.

Kesari Bhath (Dessert)~~Ingredients~~

•1 cup: Semolina (rava)

•1 cup: Sugar

•5 pcs: Almonds, slivered

•5 pcs: Pistas, slivered

•10-12 : Raisins

•1/4 tsp: Cardamom powder

•2 pinches: Saffron, soaked in 1 tbsp warm milk

•Few drops yellow colour (optional)

•3 tbsp: Ghee

•2 1/2 cups: Water

~~Method~~

1.Heat ghee in a large heavy pan, add rava.

2.Stir and roast on low for 7-8 minutes or till aroma exudes.

3.Side by side, put water to boil, add sugar, bring to a boil.

4.Add boiling water to the rava, little at a time stirring continuously. Take care
to protect hands from the spluttering.

5.When well mixed, check rava grain between fingers and taste for sweetness.

6.Adjust sweetness, and add more boiling water if grain is hard.

7.Add the remaining ingredients, cover and simmer till ghee separates. Save a small
amount of almonds and pistas for garnishing.

8.Add colour if desired and mix well.

9.Grease a katori or steel cup. Press hot bhath inside it, and unmould onto a plate.

10.Garnish with a few slivers of almonds and pistas, serve hot.

Kesari Bhath (Dessert)~~Ingredients~~

•1 cup: Semolina (rava)

•1 cup: Sugar

•5 pcs: Almonds, slivered

•5 pcs: Pistas, slivered

•10-12 : Raisins

•1/4 tsp: Cardamom powder

•2 pinches: Saffron, soaked in 1 tbsp warm milk

•Few drops yellow colour (optional)

•3 tbsp: Ghee

•2 1/2 cups: Water

~~Method~~

1.Heat ghee in a large heavy pan, add rava.

2.Stir and roast on low for 7-8 minutes or till aroma exudes.

3.Side by side, put water to boil, add sugar, bring to a boil.

4.Add boiling water to the rava, little at a time stirring continuously. Take care
to protect hands from the spluttering.

5.When well mixed, check rava grain between fingers and taste for sweetness.

6.Adjust sweetness, and add more boiling water if grain is hard.

7.Add the remaining ingredients, cover and simmer till ghee separates. Save a small
amount of almonds and pistas for garnishing.

8.Add colour if desired and mix well.

9.Grease a katori or steel cup. Press hot bhath inside it, and unmould onto a plate.

10.Garnish with a few slivers of almonds and pistas, serve hot.

Pal Payasam~~Ingredients~~

•3 litres: Milk

•700 gm: Sugar

•180 gm: Dried red rice

~~Method~~

1.Boil the milk.

2.Add sugar and mix well.

3.When it boils again, add the washed rice in it. Simmer in medium flame.

4.Cook till the rice is done.

5.Serve hot.

Ven Pongal~~Ingredients~~

•1 cup: Raw rice

•½ cup: Milk

•1/3 cup: Green gram dal

•11/2 tsp: Black pepper

•1 tsp: Cumin seeds

•1 tbs: Broken cashew nuts

•1 tbs: Finely cut ginger (optional)

•A few: Curry leaves

•2 tbs: Ghee

•5 cup: Water

•Salt to taste

~~Method~~

1.Wash rice and dal and cook them together in five cups of water for 10 minutes.

2.Add salt, curry leaves and ginger with half a cup of milk. Simmer for a minute and remove from fire.

3.Fry cashew nuts, pepper and cumin seeds in ghee.

4.Pour this over the rice-dal mixture.

5.Mix well and serve steaming hot with ghee on top.

Medu Vada~~Ingredients~~

•1 cup: Urad dal

•1 big piece: Ginger

•3-4: Green chilli's

•1/2 tsp: Pepper corns

•1 tsp: Hing

•A few: Curry leaves

•Oil for deep frying

•Salt to taste

~~Method~~

1.Soak the urad dal in water for an hour.

2.Grind to a paste all the ingredients except oil with as little oil as possible.

3.Refrigerate the batter for an hour.

4.Heat oil in deep pan for deep frying.

5.Shape into Vadas and deep fry on both sides till brown.

6.Serve hot.

Medu Vada~~Ingredients~~

•1 cup: Urad dal

•1 big piece: Ginger

•3-4: Green chilli's

•1/2 tsp: Pepper corns

•1 tsp: Hing

•A few: Curry leaves

•Oil for deep frying

•Salt to taste

~~Method~~

1.Soak the urad dal in water for an hour.

2.Grind to a paste all the ingredients except oil with as little oil as possible.

3.Refrigerate the batter for an hour.

4.Heat oil in deep pan for deep frying.

5.Shape into Vadas and deep fry on both sides till brown.

6.Serve hot.

Masala Vada ~~Ingredients~~

•1/2 cup: Toor Dal

•1/2 cup: Channa Dal

•1 tbsp: Urad Dal

•1 large: Onions (finely chopped)

•5-6: Red Chillies

•1" inch piece: Ginger

•A few: Curry leaves

•Oil for deep frying

•Salt to taste

~~Method~~

1.Soak all dals together for an hour.

2.Grind all ingredients except onions to a coarse paste.

3.Heat oil for deep frying.

4.Add onions to the paste.

5.Shape like Vada and deep fry.

6.Serve hot with ketchup or chutney.

Masala Vada ~~Ingredients~~

•1/2 cup: Toor Dal

•1/2 cup: Channa Dal

•1 tbsp: Urad Dal

•1 large: Onions (finely chopped)

•5-6: Red Chillies

•1" inch piece: Ginger

•A few: Curry leaves

•Oil for deep frying

•Salt to taste

~~Method~~

1.Soak all dals together for an hour.

2.Grind all ingredients except onions to a coarse paste.

3.Heat oil for deep frying.

4.Add onions to the paste.

5.Shape like Vada and deep fry.

6.Serve hot with ketchup or chutney.

Romaali Roti~~Ingredients~~

•11/2 cup: Whole Wheat Flour (Atta)

•50 gm: Maida

•½ tsp: Baking powder

•2 tbsp: Oil

•Water to knead

~~Method~~

1.Mix wheat flour, maida, salt and baking powder and sieve them together.

2.Pour oil in the flour and add water bit by bit and make a smooth and elastic dough and set aside covered with moist muslin cloth for 1/2 an hour.

3.Now make small balls of the dough and roll like a thin chapati of about 12" diameter circle using little dry flour (it should be thin as a tissue).

4.Heat an inverted griddle (tawa).

5.Place the roti carefully over it and cook till done.

6.Fold it like a handkerchief.

7.Serve hot with hot vegetables.

Idli ~~Ingredients~~

•4 cup: Long grain rice

•2 cup: Uncle Ben's Converted rice

•1 cup: Urad dal whole

•Salt to taste

~~Method~~

1.Soak the long grain rice for 6-7 hours and urad dal for an hour.

2.Dry grind the Converted rice.

3.Grind the soaked rice to a coarse paste & urad to a fine paste.

4.Mix all three, add salt and let it ferment at least for a day.

5.Steam them and serve hot with chutney or sambhar.

Hyderabadi Biryani~~Ingredients~~

•1 kg: Meat

•750 gm: Semi cooked rice

•Sautéed brown onions to taste

•1 tbsp: Ginger garlic paste

•1 tbsp: Red chilli paste

•1 tbsp: Green chilli paste

•½ tbsp: Cardamom powder

•3-4 sticks:

•Cinnamon

•1 tbsp: Cumin seeds

•4-5: Cloves

•2 tbsp: Lemon juice

•250 gm: Curd

•4 tbsp: Clarified butter

•A pinch: Mace

•Mint leaves to taste

•1 tsp: Saffron

•½ cup: Water

•1 tbsp: Salt

•½ cup: Oil

~~Method~~

1.Clean the meat.

2.Now in a pan add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sautéed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice. Mix it well.

3.Add curd, clarified butter, semi cooked rice, saffron, water and oil and mix it well.

4.Now apply sticky dough on the sides of the pan.

5.Cover with lid to seal it and cook for about 25 minutes.

6.Hyderabadi Biryani is ready to eat.

7.Garnish with boiled eggs, sliced carrot and cucumber.

8.Serve hot.

RajmaNorth Indian Vegetarian (Punjabi)

~~Ingredients~~

•2 cup: Red Kidney Bean

•1 large: Onion

•1 inch: Ginger

•3 medium size: Tomatoes

•1 tsp: Garam masala

•A pinch: Turmeric

•1/4 cup: Oil

•3 quarts: Water

•1 tsp: Salt

•Coriander leaves small bunch

~~Method~~

1.Wash beans and boil for 2 - 3 hours or 1/2 hour in pressure cooker.

2.In the meantime make masala of onions, garlic, ginger and tomato.

3.Add to the beans and cook again till most of the liquid dries up and the beans are
soft and thoroughly cooked.

4.Garnish with coriander leaves and serve.

Shahi Paneer ~~Ingredients~~ (Serves: 6)

•250 gm: Paneer (cottage cheese)

•1/4 cup: Beaten curd

•1/2 cup: Milk

•1 1/2 cup: Tomatoes (chopped fine)

•1/2 cup: Onion (chopped into strips)

•1/2" piece: Ginger chopped fine

•2-3: Green chillies chopped fine

•2-3: Cardamoms (crushed)

•1/2 tsp: Garam masala

•1/2 tsp: Red chilli powder

•2 tsp: Tomato sauce

•3 tsp: Ghee or butter

•Salt to taste

~~•For Garnish

◦2 tsp: Grated paneer

◦1 tsp: Chopped coriander

~~Method~~

1.Chop paneer into 2" fingers.

2.Heat half the ghee. Add onion, ginger, green chilli and cardamom. Fry for 3-4 minutes. Add tomatoes and cook for 7-8 minutes, covered. Add curd and cook for 5 minutes. Add 1/2 cup water and cool.

3.Blend in a mixer till smooth.

4.Heat remaining ghee, add gravy and other ingredients except milk and paneer. Boil to get a very thick gravy.

5.Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.

6.Garnish with chopped coriander and grated paneer.

Masala Dosa~~Ingredients~~

~~For Dosa~~

•2 cup: Rice - preferably parboiled

•1/2 cup: Split and husked Black Gram (Dhuli Urad) - soaked with rice for 5-6 hours

•1/2 tsp: Fenugreek Seeds

•Oil to smear the pan for cooking the dosas

•2 tsp: Salt

~~For Masala~~

•500 gm (3 cups): Potatoes - boiled, peeled and cubed

•1 1/2 cups: Onions - sliced not very thin

•1/4 tsp: Powdered Turmeric

•2-3: Green chillies - chopped coarsely (optional)

•6-7 : Curry leaves or 1/2 tsp dried curry leaves

•2 tbsp: Oil

•1 tsp: Mustard seeds

•2 tsp: Salt

•1/2 cup: Water

~~Method~~

1.Grind daal mixture together to a very smooth consistency. Add salt and enough water to make into a dropping consistency. Leave to ferment for about 5-6 hours, till a little spongy.

2.If thickened too much, add a little water to thin a bit. Heat tawa, and brush oil over it. When really hot, splash a little water over it, and immediately pour batter onto it, spreading it thin, with a circular motion. This will have to be very swift and will need a bit of practice.

3.After spreading the batter, lower the heat and dribble a little oil around the edges so that it seeps under the dosa. When edges start browning a bit, pass a flat spoon under it to ease the dosa off the pan.

4.Put desired filling in the centre and fold the two edges over. Serve accompanied with sambhar and chutney

~~For the Masala Filling

1.Heat the oil in a heavy based pan and add the mustard seeds, then onions, curry leaves and green chillies, and sauté over high heat till the onions are a little transparent.


2.Add the salt and the turmeric and mix well before adding the potatoes. Turn the potatoes around till well mixed and add the water and let it simmer for 2-3 minutes.

Gobi Manchurian

Gobi Manchurian ~~Ingredients~~ (Serves: 6)

•1 pcs: Cauliflower (medium, clean and broken into big florettes)

•1/4 cup: Plain flour

•3 tsp: Cornflour

•1 small bunch: Spring onion (finely chopped)

•2 tsp: Ginger (finely chopped)

•1 tsp: Garlic (finely chopped)

•1/4 tsp: Red chilli powder

•2 no: Red chillies (dry)

•1 tsp: Milk

•3 tsp: Oil

•1-1/2 cup: Water

~~Method~~

1.Boil the florettes for 3-4 minutes in plenty of water, to which a tsp. of milk has been added. Drain and pat dry on a clean cloth.

2.Make thin batter out of flour and 2 tsp cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.

3.Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.

4.In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry
for a minute. Add the salt and spring onions. Stir fry for a minute. Add 1-1/2 cups water and bring to a boil. Add 1 tsp. cornflour to 1/4 cup water and dissolve well. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent.

5.Add florettes and soya sauce. Boil for two more minutes and remove.

6.Serve hot with noodles or rice.

7.Variations:

a.Dry Manchurian can be made by omitting the gravy.

b.Make florettes as above and instead of adding water as above, add fried florettes,
spring onions and soya sauce at this stage.

c.Sprinkle 1 tsp. cornflour on the florettes and stir fry for 2 minutes.

d.Serve piping hot with toothpicks or mini forks and chilli-garlic sauce or tomato
sauce.

e.Same procedure for veg. Manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a ping-pong ball. Fry as above and proceed as above.

Paav Bhaaji

Paav Bhaaji~~Ingredients~~

•2 cup: Mixed vegetables chopped fine

•1 cup: Potatoes-chopped fine

•1 cup: Onions-grated

•1 tsp: Chopped cloves of garlic-ground together

•1 tsp: Chopped ginger

•1 cup: Tomato-grated

•½ cup: Tomato puree

•Green chillies-chopped to taste

•2 tsp: Cumin seeds

•½ tsp: Turmeric

•1 tsp: Pav bhaji masala

•½ tsp: Powdered red pepper

•1 tbsp: Salt

•6 pcs: Pav breads

•6 tbsp: Butter for the bread

•½ cup: Oil

~~Method~~

1.Heat oil and add cumin seeds, then the onion paste and sauté till brown and fat separates.

2.Add the mixed vegetables and potatoes and sauté first over high heat, then over low, till cooked through.

3.Add tomatoes and puree, green chillies, turmeric, salt, pav bhaji masala and red pepper and continue cooking till the fat separates. Keep mashing the vegetables with the stirrer as it cooks.

4.To serve, heat some butter, slit the bread horizontally and fry in the butter till brown.

5.Serve with the vegetables.

Kadhi

KadhiIngredients: (Makes One Glass)

•6 cups: Sour curd

•5 tsp: Gram flour

•1 tsp: Mustard seed

•1/2 tsp: Turmeric powder

•10 : Green chillies

•1" piece: Ginger (finely chopped)

•1/2 tsp: Asafoetida powder

•6 tsp: Oil

•3 cups: Water

•Salt to taste

~~For Pakoras~~

•12 tsp: Gram flour

•4 medium size: Onions

•8 : Green chillies

•1 tsp: Red chilli powder

•4 tsp: Oil

•Oil for frying

•Salt to taste

•Sufficient water for the batter

~~Method For Kadhi~~

1.Churn the curd along with gram flour and water.

2.Heat oil and fry the mustard seeds, asafoetida, chillies and ginger for five minutes Add the churned curd, turmeric powder and salt Boil on a high flame and then simmer for 15 minutes. Set aside.

~~Method For Pakoras~~

1.Finely chop onions and green chillies.

2.Make a thick batter by mixing gram flour with onions, green chillies, salt, oil and water.

3.Deep fry in small portions.

4.Add these pakoras in kadhi.

5.After adding pakoras boil kadhi for five minutes

Sambar~~Ingredients~~

•Ingredients 'A'

◦1/2 fresh: Bitter gourd (pavakkai)

◦1 pc: Brinjal (egg plant)

◦1 pc: Drum Stick

◦4 pcs: Ladies finger

◦3-4: Red chillies (split into 2)

•Ingredients 'B'

◦1 cup: Sambar dal (Red gram dal)

◦1sprig: Curry leaves

◦½ tsp: Turmeric powder

◦1 cup: Water

•Ingredients 'C'

◦Size of a golf ball: Tamarind

◦1sprig: Curry leaves

◦¼ tsp: Asafoetida powder

◦1 tsp: Red chilli powder

◦¼ tsp: Grated molasses

◦2 tbs: Coconut oil

◦Salt to taste

◦1 cup: Water

•Ingredients 'D'

◦¼ tsp: White gram dal

◦2 tbs: Dried coriander seeds

◦¼ tsp: Fenugreek

◦4 no: Dried chilli

◦½ tsp: Coconut oil

•Ingredients 'E'

◦2 tsp: Coconut oil

◦2-3: Dried chillies split into two

◦1 tsp: Mustard

•Ingredients 'F'

◦A few: Coriander leaves

~~Method~~

1.Clean the vegetables and slice into long pieces.

2.Wash the dal.

3.Boil 3 cups of water and cook dal in it. Add turmeric powder and curry leaves into
the dal. Keep it aside.

4.Fry the ingredients D in ½ tsp coconut oil. Grind it to a smooth paste and keep aside.

5.Mash the tamarind in 1 cup water and strain.

6.Boil the tamarind water with red chilli powder, salt, curry leaves, asafoetida and
molasses.

7.When it boils, add 2tbs of coconut oil. Add the vegetables except the ladies finger into it. Cook till done and add the prepared dal into it.

8.Bring to a boil and add the ladies finger and the ground masalas. Remove from fire after boiling.

9.Season with mustard seeds and dried chillies. Sprinkle the Sambar with chopped coriander leaves.

Note: Various vegetables like potato, carrot, radish, tomato etc can also be added to the sambar.

Seekh Kebab~~Ingredients~~

•450 gm (1lb): Lamb mince

•Following should be all chopped together:

◦2 medium size: Onions

◦5 cloves: Garlic

◦1.5cm: (0.5 inch) of ginger

◦1-2: Green chilli (de-seeded)

◦2-4 sprigs: Fresh coriander

!!Dry Masala!!

◦2-3: Cardamoms (small, green, ground)

◦1-2: Cardamom (Black, ground large)

◦A pinch to 1/2 a tbs: Chilli powder

◦1/2 a tbs: Salt

◦1/2 a tbs: Garam masala

◦1/2 a tbs: Cumin seeds (whole)

◦1 tbs: Dry coriander

~~Method~~

1.Put all the mince lamb in a large bowl and add chopped onions, garlic, ginger, chillies and coriander. Then add whole of the ground masala and mix thoroughly with either your hand or a wooden spoon.

2.Take a large hand-full and make into a long kebab using the handle of a wooden spoon.

3.Put foil on to your grill and put your kebabs under a hot grill. Cook on all sides until brown.

4.Serve on a bed of lettuce. Garnish with tomatoes, onion rings, chillies and coriander.

Chettinad Chicken ~~Ingredients~~

•1 kg: Chicken

•1 1/2 cup: Onion

•1 cup: Tomato

•20 cloves: Garlic

•1 big piece: Ginger

•2 tsp: Pepper

•2 tsp: Cumin seeds

•2 tsp: Fennel (Jeera)

•¼ cup: Coriander Powder

•½ small cup: Chilli Powder

•Cloves (lavangam) as required

•Tamarind as required

•Salt to taste

•5 tsp: Oil

~~Method~~

1.Wash the chicken and cut to pieces.

2.Mince garlic and ginger.

3.Powder pepper, cumin seeds and fennel together.

4.Fry the powders lightly and keep aside.

5.Season cloves in oil in a frying pan, add onion and tomato.

6.Sauté well adding minced garlic and ginger.

7.Add chicken with little turmeric powder and cook for 10 minutes.

8.Add chilli /coriander powders, salt and mix well.

9.Pour 4 cups of water and boil.

10.When chicken is half boiled, add the half fried pepper, cumin seed and fennel
powder and mix well.

11.When the gravy thickens to a paste, remove from fire.

12.Serve hot.

Tandoori Chicken
~~Ingredients~~

•8 no: Large Chicken pieces

•11/4 cup: Yogurt

•2 tbs: Lime Juice

•½ quantity: Chopped Onion

•3-4: Dried Red Chillies

•2 tsp: Coriander Seeds

•2 cloves: Crushed Garlic

•1" piece: Grated Ginger

•1-2: Clove

•2 tsp: Garam Masala

•2 tsp: Chilli powder

•Salt to taste

~~Method~~

1.Make slits in the flesh of the chicken pieces and rub lime juice and salt over them. Keep aside for half an hour.

2.Grind dried chillies, coriander seeds, ginger, garlic and clove together. Mix the paste with garam masala and chilli powder.

3.Heat a pan and sauté the masala. Add onions and fry. Pour yogurt and stir well. Remove the pan from fire.

4.Arrange chicken pieces in a dish and pour over the yogurt mixture. Refrigerate the marinade overnight or at least for 4-6 hours.

5.Arrange the chicken on a broiler tray cook it in a pre-heated oven for 20-30 minutes or brush oil over the chicken pieces and cook in a gas stove turning over till both sides are done.

6.Keep pouring oil and masala over the chicken pieces in between.

Butter Chicken
~~Ingredients~~

•700 gm: Raw chicken

~~Marinade~~

•½ kg: Curd

•1 tsp: Ginger garlic paste

•1 tsp: Red chilli powder

•Salt to taste

~~Gravy~~

•100 gm: White butter

•½ kg: Tomato (pureed)

•½ tsp: Black cumin seeds

•½ tsp: Sugar

•1 tsp: Red chilli powder

•Salt to taste

~~To Prepare Chicken~~

•100 gm: Fresh cream

•75 gm: White butter

•4-5: Sliced green chillies

•½ tsp: Crushed fenugreek leaves

~~Method~~

1.For the marinade, mix red chilli powder, ginger garlic paste, salt and curd together. Marinade is ready.

2.Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.

3.Then roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.

4.For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix it well.

5.Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.

6.Cook till chicken is done.

7.Butter Chicken is ready to eat.

8.Serve hot with rice or naan.

CHICKEN CURRY
Ingredients:

1 tbsp butter

1 cup chopped apple

1 cup sliced celery

1 clove garlic, minced

1/2 cup chopped onion

2 tbsp cornstarch

2 to 3 tsp curry powder

3/4 cup cold chicken stock

2 cups milk

2 cups cooked chicken, diced

1 (3 ounce) can mushrooms, drained

Salt To Taste

Rice Ring

1/4 cup butter

1/2 cup chopped onion

1/4 cup slivered almonds

1/2 cup light raisins

6 cups hot cooked rice

6 1/2 cup ring mold


Method :

Melt butter in saucepan; add apple, celery, garlic and onion. Cook until onion is

tender. Combine cornstarch, curry powder, 3/4 teaspoon salt and broth.

Stir into onion mixture; add milk. Cook until thickened, stirring constantly. Add

chicken and mushrooms; stir and heat through. Serve over rice ring.

Rice Ring : Melt butter in skillet; add onion and almonds (until golden). Add

raisins; heat until plump. Add all to rice and mix.

Press mixture into greased mold. Unmold at once on platter and fill with indian

chicken curry.

Chicken tikka

Preparation time : - 15 minutes Serves : - 2

Ingredients :

500 grams boneless chicken

½ cup curd(yoghurt)

1 teaspoon red chilly paste

1 tablespoon lemon juice

1 tablespoon ginger garlic paste

1 teaspoon cumin powder

1 teaspoon red chilly powder

1 teaspoon garam masala( hot spice mix)

1 tablespoon oil

1 tablespoon butter and salt to taste

Method :

Cut the boneless chicken into 1 inch pieces. Now make slits in them. Now put the

pieces in a bowl. Add the red chilly powder, ½ of the lemon juice and salt to taste.

Mix it all up and let it marinate for an hour. Then add the curd, ginger garlic

paste, red chilly paste, cumin powder, garam masala, oil and mix it up. Then let

this marinate for another four hours. Then roast it in a preheated oven for 15

minutes. Apply the butter and roast for another minute. Garnish with lemon juice and

coriander and serve with some garlic chutney.

Fried chicken
Preparation time : - 20 minutes Serves : - 2

Ingredients :

6 chicken drumsticks

1 tablespoon ginger garlic paste

½ teaspoon green chilly paste

½ teaspoon red chilly powder

1 teaspoon coriander powder

½ teaspoon garam masala( hot spice mix)

1 teaspoon lemon juice

1 pinch turmeric

oil for deep frying

salt and pepper to taste.

Method :

Take the chicken pieces and make slits in them on all sides. Put the chicken in a

big bowl and add the ginger garlic paste, green chilly paste, red chilly powder,

coriander powder, turmeric, salt, pepper and sprinkle a little water. Now mix it up

well and let it marinate for 2 hours. Now take a frying pan and pour oil for deep

frying. Fry three pieces at a time after the oil is nice and hot. Keep turning the

chicken over so that all the sides get cooked evenly. When it’s nice and brown

remove from the stove and pat dry the oil with some paper towels. Sprinkle the lemon

juice and serve with some green chutney.

Tandoori chickenPreparation time : - 15 minutes Serves : - 2

Ingredients :

500 grams chicken

1/ 2 cup curd(yoghurt)

1 tablespoon red chilly paste

1 tablespoon ginger garlic paste

1 tablespoon lemon juice

1 teaspoon cumin seeds

1 teaspoon red chilly powder

1 teaspoon garam masala (hot spice mix)

2 tablespoons butter, 1 tablespoon oil and salt to taste.


Method :

Cut the chicken into small pieces and make slits in them. Take a big bowl and put

the chicken in it. Now add the red chilly powder, ½ tablespoon lemon juice and salt.

Mix it all up and let the chicken marinate for at least an hour. Now in another bowl

pour the curd and add the ginger garlic paste, lemon juice, garam masala, cumin

seeds and red chilly paste. Beat it nicely so that all the ingredients blend well

and there should be no lumps. Now add this to the chicken and mix it well. Now with

the help of a fork make as many tiny holes as you can in the chicken. This will help

the masala to seep into the chicken. Marinate it for another hour and then

refrigerate it over night. Now if you have a tandoor or if you have an open hot

grill barbeque the chicken for 10 minutes or till its tender. Apply the butter on

the chicken and roast for a minute. Garnish with onion roundels and lemon juice and

serve hot.

Chicken Kurma
Preparation time : - 30 minutes Serves : - 2

Ingredients :

400 grams chicken boneless

1 cup sour curd(yoghurt)

¼ cup cashew nut paste

2 cloves, 1 cardamom

1 teaspoon cumin seeds

1 teaspoon garam masala(hot spice mix)

1 teaspoon coriander powder

1 tablespoon ginger garlic paste

½ tablespoon green chilly paste

¼ teaspoon turmeric powder

1 tablespoon ghee(clarified butter) and salt to taste.

Method :

Take a thick bottomed pan and heat the ghee. When the ghee melts and begins to boil

add the cloves, crush the cardamom and put that in too. Sauté briefly and add the

cumin seeds. Cook till it turns golden brown and add the turmeric, garam masala,

coriander powder and sauté till the masala blends well. Now put in the ginger garlic

paste and green chilly paste. Sauté till the raw smell leaves and pour in the curd.

Simmer and cook fro five minutes and keep stirring. Now add the chicken and very

little water and mix it all up. The water should be just enough to move the chicken

freely. Cover the pan with a lid and cook till its half cooked. Open the lid and

check by poking the chicken with a fork. Add the cashew nut paste and salt to taste.

The gravy mustn’t be too liquid and so don’t add water unless the gravy is too

thick. Stir well and cover with a lid again. Cook for about 15 minutes. Check if the

chicken is tender and then remove from flame. Garnish with fried onions and fresh

cream in the centre and serve.

EGG KURMA
~~Ingredients ~~

Eggs 6

Ginger, chopped 1 inch piece

Green chillies, chopped 2 tablespoons

Coconut, scraped 1 tablespoon

Coriander powder 1 tablespoon

Cloves 3

Cinnamon 1 inch stick

Green cardamoms 2

Turmeric powder 1/2 teaspoon

Milk 1/4 cup

Salt to taste

Ghee 3 tablespoons

Cashewnuts, chopped 8

Onions, chopped 2 medium

Fresh coriander leaves, chopped 2 tablespoons


~~Method~~


Grind together ginger, green chillies, coconut, coriander powder, cloves, cinnamon, cardamoms and turmeric powder.

Break eggs, separate whites from yolks into a bowl and beat the egg whites till stiff. Add the egg yolks, milk and salt to taste to the egg white mixture.

Beat the mixture again after ten minutes and place the egg mixture bowl into a large vessel containing a little water and boil till the egg is set. Cut the set eggs into cubes.Heat ghee in a pan and fry the chopped cashewnuts till golden brown. Drain and keep aside.

In the same ghee add chopped onions and fry till light brown. Add the ground masala and fry till the ghee floats to the top.

Add half a cup of water and bring to a boil. Then add the egg cubes and cook gently till the korma thickens.

Garnish with chopped coriander leaves and serve hot with rice or paranthas and chutney.