A PINCH OF HING

King fish with mustard paste Ingredients: 1 kg fish cut into pieces 1 onion sliced 2 tomatoes sliced 1 Pinch hing 1 tsp red chilli powder 1 tsp turmeric powder 1tsp Mustard seeds 1tsp cumin seeds 1tsp Fennel seeds 2 Dry red chillis Few Curry leaves 4 dry mango soaked in water Spices for masala paste: 2 tbsp mustard 1tsp cumin seeds 2dry red chillis 6 garlic cloves Preparations : Soak the spice with little water then grind the mixture to a fine thick paste by adding water little at a time. On fish add turmeric powder and salt to it & toss well and keep aside for 30 min. Heat a Kadhai along with oil . Add hing , fennel, cumin ,mustard seeds. When they starts cracking ,add the sliced onions saute it until they are translucent. Add mustard paste to it and stir it gently. Add turmeric powder and chilly powder to it. Add little water time to time and fry it for about 5-10 minutes. Let the curry boil for 5 min. Add the dried mango piece. Then add the fish piece'

Ingredients: 1 Small pack noodles pack Full fat milk 1litre Khoya 1/2 Cup 1 tbs Clarified Ghee 2 Cups Sugar 1 tbs freshly ground cardamom seeds 1 bay leaf Few raisins Few Cashews Few Sliced almonds Salt for boil noodles Preparations: Boil 3 cups water in a pan and bring it to boil , add dried noodles, 1/2 tablespoon ghee and 1/2 teaspoon salt. Boil until noodles are soft, it will take around 5 minutes. Remove add cold water stain add ghee and toss properly and keep aside. In another saucepan, add milk and bring it to a boil. Reduce the heat slightly, add sugar, ground cardamom and stir well. Boil milk for 15 minutes ; once the milk has thickened , add the ghee-coated noodles and khoya . Stir for a few more minutes, remove from heat . Heat another pan along with ghee add Cashews, raisins and almonds fry little bit and garnish over the kheer. Instead of milk you may also use coconut milk for the different flavors.

Ingredients: Chapati Mix veg fry Chilly sauce Mayo Preparations: Take a chapati, apply mayo and chilly sauce all over the chapati then keep 2 tbsp of veg. fries stuffing vertically, fold and seal a little at the bottom and roll it from the side tightly. Cut this roll into half and serve or you may also pack for lunch box.

No masala,no oil,no onion, no ginger/garlic and no whole spices too. Ingredients : Red capsicum 1 Green capsicum 1 Yellow capsicum 1 Carrot 2" Few corn kernels Tomato 1 Few Green peas Potatoes 4 Unsalted butter Mixed Herbs Salt Preparations: Wash all veggies and cut into cubes. Boil potatoes along with salt , cool cut into cubes. Heat a pan along with butter add veggies fry for a while don't fry more it's lost their crunchiness ,now add potatoes stir add salt and herbs fry on low flame for 5 minutes. Remove serve hot with roti, Chapattis or rice.

Ingredients: 1 kg Chicken 2tbsp Butter 2 Onions sliced 1/2 TSP Cumin 1 Red Peppers, chopped 2 Tomato 4 Red peppers whole 2 Jalapeno Peppers 2 tbsp ginger/garlic paste 1 cup of diced of Tomatoes 2 tbs Kasmiri mirch 1 Cup Almond Milk 1 Cup hung curd Preparations: Red paste for curry Switch on the gas and roast capsicums for 20 to 30 minutes, using your grill tray as each side blackens, until the skin is charred. Transfer to a bowl, cover, and stand for extra 30 minutes to allow cool and skins to soften so they are easy to peel. After it cool rub off charred skins carefully, cut open capsicums and strain over a bowl to collect juices. juices will still be in flavour so do not waste. Discard seeds and slice . Heat butter add chopped onion, tomato, garlic, ginger and jalapeno. Stir fry until the onion turns brownish. Mix all ingredients and make this into a smooth paste. This also known RED PASTE. Preparations for curry Heat butter. Add cumin seeds fry add Sliced o

Ingredients: 2 cups Mawa 1 cup Ghee 1cup Milk Powder 1cup powdered Sugar 1 tbsp Cardamom powder Almonds for garnish Presentations: Heat kadai along with ghee. Add all ingredients mix very well. Stir occasionally until it get a thick consistency. Cook till the sides gets separated and water content is dried, switch off the flame. Remove in a plate let it cool for 1/2 an hour. Take little bit ghee on the palm and make small balls out of it, just press the middle and arrange in a buttered wax paper. Leave it in room so that the outer surface is little hard to hold. Ready to eat and share.

Ingredients: 10 green tomatoes 2 tbsp red chilli powder 1 tsp turmeric powder 2 tbsp Vinegar Salt to taste oil Seasonings : 1 tsp Mustard 1 tsp Cumin 1tsp Saunf Hing Roughly ground dhaniya Presentation : Cut tomatoes into 4 pieces and place in a medium bowl. Add all above ingradients to bowl and mix well. Cover with plastic wrap and refrigerate overnight. Take colander pour all tomatoes and rinse the excess water thoroughly. Leave a few minutes to drain all water. Heat 4 tbsp oil in kadhai add all seasonings Add the tomato water stir then add tomato stir again cook for 15 minutes. Cool , pour in a jar ,pour oil until it just covers the top of the tomatoes. Seal the jars tight and store in a cool, dark place for one month.

Ingredients : 1 cup semolina 1 cup water 1 cup sugar 1 ltr milk 1 tsp ghee Saffron Gulkand Coconut Mixed nuts Chopped Cardamom powder Preparations: Heat water in a deep pan ,add ghee , cardamom powder ,add semolina and mix it well cook till it became solidify ,take out in a plate let it cool then knead it to a soft and smooth dough. For stuffing In a bowl add gulkand , nuts , coconut and cardamom powder mix well and keep aside. Making Take small size ball of dough give shape like a small bowl and fill the stuffings and make a smooth ball then slowly press and flattened . Complete all the dough likewise. In a kadhai boil the milk give nice boil. Put the balls one by one in boiling milk let it simmer on medium flame. When balls float above the milk its mean that it is cooked perfectly. Add sugar at this stage and let it boil. Cool it Then garnish with saffron Cardamom powder and chopped almonds.