A PINCH OF HING

Ingredients: potatoes-4 boiled and skinned Tamarind -1 1/2 dissolved in 1 cup warm water Onion_1 sliced Oil-2 tablespoons Asafotida - pinch Sugar-1 tablespoon mustard-1/2 tsp zeera-1/2 tsp red chilly-2 fennel-1/2 tsp fenugreek-1/2tsp curry leaves-few Ginger-garlic paste-1 tablespoon curry masala powder_1 tbsp red chilly powder_1/2tspn Turmeric powder_1/2tsp salt to taste water - 1/2 cup    Preparations: Using knife,pierce each potato in 4 piece. Heat oil in heavy large skillet over medium heat. Add potatoes and saute till golden and crisp. Remove from heat and set aside. Add Asafotida,mustard,zeera,red chilly,fennel,fenugreek and curry leaves saute till fragarance. Add onion fry 1 min,add red chilly powder,turmeric powder, masala powder,ginger-garlic paste with little water Cook for about 1 minute, then add the sugar,tamarind dissolved water ,potatoes and salt Cover and Simmer until the sauce has thickened about 10 minutes.  Garnish with curry leaves and serve hot.

  Ingredients: Fresh green leaves  4 cups coarsely chopped gram flour      1/2 cup Onion           1/2 cup chopped green chilly    1 tsp chopped garlic          1tsp chopped Ajinomoto       1/2 tsp mutton masala   1 tsp chilly powder   1/2 tsp Salt to taste oil for frying Preparations: (Before start cooking Soak skewers in water for 30 minutes.) Take the chopped green leaves in a bowl, add all the above ingredients. kneed well. No need to add water.Kneed like dough. Lightly wet your hands. One portion mixture at a time, pack layer on the length of the skewer. Set aside. Now heat oil in a frying pan Line up skewers on the hot pan. Turn the skewer occasionally. Remove when nicely done, it will turn bit black when fried but make sure you don’t burn the kabas to make it black Drain thoroughly, and place on absorbent paper. Serve hot. Enjoy this tempting Green leafy seekh kebab with any sauce of your choice as starter or snack.

Ingredients: 4 cups cooked rice 1 tsp garam masala 1/2 tsp seasoning 1 1/2 cup shredded cheddar cheese 3 eggs 1 tbsp milk pd. salt to taste Preparation: In a bowl mix all ingredients using only half of the cheese. Spread into a greased  pan or similar casserole type dish and spread remaining cheese on top. Bake at for 20 minutes or until heat through and cheese is nice and melted. Serve hot.

 Ingredients: Boiled chick peas -1/2 cup Cabbage chopped - 1 cup Cauliflower florets - 1 cup Green Peas -1/2 cup Onions finely chopped - 2 Tomato finely chopped - 2 Chopped capsicum -2 Potato -1 lemon juice - 1 tbsp Pav bhaji Pav bhaji masala -2 tbsp garam masala - 1tsp turmeric pd - 1 tsp Method: In a food processor, pulse the chickpeas a few times until blended but the mixture still has chunks for texture. Chopped the vegetables in equally and Cook all the vegetables in a pressure cooker . Mash them coarsely with boiled chick peas. Heat the butter in a pan and add garlic and ginger. Fry until garlic turns slightly brown. Add the onions and fry and until transparent. Add the tomatoes and fry for 2 minutes. Add all the boil vegetables. Add Pav Bhaji Masala and Salt and some water (add more water if u like the bhaji thin). Bring to Boil. Remove from flame. Add Coriander,lemon juice,Butter and mix well. Slit pavs horizontally leav

  Ingredients About 2 cups freshly grated coconut 1 cup of medium grained rice, soaked in some water for at least 20 min and cooked such that grains are separated.  Left overs work great too. 2 tsp split black gram (urad dal) 2 tsp Bengal gram (channa dal), soaked in some warm water for 10 minutes 3-4 dried red chillies (or as per taste) 1 tsp mustard seeds 1/4 tsp asafoetida powder few sprigs of curry leaves few cashews (anywhere from 5-10) salt to taste Preparation In a 1 tsp oil (or ghee for added flavor), temper the seeds. Once they start popping, add the black gram, drained Bengal gram, red chillies, cashews , curry leaves and asafoetida. You don't have to add curry leaves now - can add it later. But I prefer this way. Once the lentils have browned and cashews roasted, add the grated coconut and stir for 5-10 min or until the coconut gets toasted and turns slightly reddish brown. Now add the rice Mix well until combined Serve hot.

Ingredients:   For Vegetable Balls:  Shredded Carrot – 1/2 cup Shredded Cabbage – 1/2 cup Shredded Cauliflower – 1/2 cup Shredded Beans – 1/2 cup Shredded Bell Pepper – 1/2 cup Green Chilly – 2 (adjust to taste) Chopped Ginger – 1 tbsp Chopped Spring Onion –  2 tbsp Corn Flour – 4 tbsp Pepper Powder – 1/2 tbsp Soy Sauce –  1 tsp Red Chilly Paste – 1 tsp Ajinamoto –  a pinch Boiled Rice                                                                            Salt to taste Oil – 2 to  cups   For Sauce: Chopped Onions – 3/4 cup Chopped Ginger – 1 tbsp Chopped Garlic – 2 tbsp Green Chilly – 2 Spring onions – 3 tbsp Soy Sauce – 1 tbsp Red Chilly Paste – 1 tbsp Sweet and Sour Sauce – 1 tbsp Pepper Powder – 1/4 tsp Sesame oil – 2 tbsp Ajinamoto – 1/4 tsp Salt to taste Preparation: first the tricky step of making the veg balls  take all the ingredients for the veg balls in a plate or a bowl. mix them well and keep aside for 15-20 minutes. during this time the veggies will rel

Ingredients: Carrot-2tblsp chopped Beans-2tblsp chopped Green peas-2tblsp Sweet Corn Nibbles-2tblsp Capsicum-2tblsp chopped Cabbage-2tblsp chopped Tomato-1tblspn chopped Cornflour-2tblsp Milk-1cup Butter-1tblsp Pepper Powder-1tsp Salt Preparations:  In a vessel add all the chopped veggies except capsicum and cook them in enough water until done. Dissolve cornflour in ¼ cup of water and keep aside. Heat a pan with the butter, Add the chopped capsicum and saute for few minutes on medium flame. Now add in the veggies and the stock, add the seasonings and allow to simmer. Next add in the cornflour and stir well. Allow to simmer till the soup thicken slightly. Finally add in the milk, stir well and remove from heat. Serve it hot with varieties of sauces.

Ingredients: Tur Dal-1 cup Boiled vegetables(drumstick,brinjal, lady's finger,radish  etc according to your choice) Onions-1no (big) Dry Mangoes-4 to 5 nos Red chillies-4  to 5 nos Turmeric powder-1/2 tsp Cumin seeds-2 tsp Garlic -6 to 7 nos cloves Mustard seeds-1 tsp Hing-1/2 tsp Curry leaves-few Preparations: Now cook the dal and dry mangoes separately.keep it aside. Boil the vegetables separately and keep it aside. First cut the onions and garlic into chopped. Heat the pan add oil in to it.When oil is hot add mustard seeds,methi,saunf,when its pop up add red chilli ,hing and curry leaves fry for 1 minutes. Now add  chopped onions,garlic and turmeric powder fry for 4 minutes. Then add the boiled dry mangoes and smashed dal ,boiled vegetables,salt and little water mix well.Bring to boil for 10 minutes. Serve with hot rice.

Ingredients: 2cup raw rice 1/2 cup black gram dal 6 tbsp sugar 1 tbsp cardamom powder 1 tbsp cinnamon powder   salt to taste chocolate sauce. Preparations: Soak rice and dal in water for 5 hours. Drain and grind with adding sugar and salt till smooth using little water The batter will become thinner when sugar is added, carefully add water while grinding.     Add water if needed to make the consistency like usual dosa batter. Heat a non stick pan. Pour a ladle of batter and spread to medium thickness. Pour some desi ghee on top. Turn the dosa , add little more ghee and cook the other side. After both sides are well cooked remove on plate and sprinkle cardamom powder and cinnamon powder on both sides. keep it on serving plate and garnish with chocolate sauce.

Ingredients: 2 big size brinjal 1 cup Bengal gram flour 1/2 tsp Baking Powder 1 pinch Baking Soda   1/2 tsp Chili Powder Salt to taste Oil for deep frying Water Preparations: Slice the brinjal into 4 mm  thick slices and drop them into the bowl then salt it liberally and allow it to drain for an hour or so before cooking. Putting salt on the brinjal improves their flavor, which draws out excess moisture and the bitterness along with it. Remove any excess salt by wrapping the eggplant in a kitchen towel and pressing on the slices. Let the slices rest slightly on kitchen towel. Now take a bowl,combine Bengal gram flour,rice flour, turmeric pd., chilly pd.,soda and baking pd mix all the ingredients and then add water, a little at a time, until the mixture resembles a smooth-creamy batter. Cover and let it rest at room temperature for at least 5 minutes. Heat the oil for deep frying and using deep skillet. Always heat the oil at medium low flame from the beginning and when it’s

     Ingredients - Cauliflower florets 2 cups turmeric powder Salt as per taste Oil 2 tbsp Preparations: Heat the oil.add salt and turmeric powder. add the cauliflower and stir-fry for a couple of minutes. Then add little water and mix it together.cook closed lid on medium heat till the florets are cooked. Serve hot fry with chapati or rice.

Ingredients: Parwal 3 Nos Paneer-50gms(greated) onion _1Chopped Garlic - 2 cloves Chopped Oil-4-5 Tbsp Turmeric-1/2 Tsp Garam Masala-1/2 tsp Chilli Powder-1/2 tsp Salt-As per taste Chopped coriander leaves Preparations: Cut each parwal into halves and deseed it.With just 1/2 tea spoons of salt boil the parwals for 3mins.Remove from water and keep it separate. Heat 1 Tbsp oil in a kadhai and add chopped garlic,onions fry till light brown add paneer to it.Add the masala,turmeric,chilly powder,salt and toss for few min.Turn off the gas and sprinkle chopped coriander and mix well. Stuff each half piece of Parwal with paneer stuffing's.Once all been stuffed,take separate pan put 2 Tbsp oil shallow fry the stuffed parwals care fully turn these parwals so that its cooked  on both sides.served with rice.

Ingredients: Paneer - 2cup garam masala powder - 1tsp Chilli powder - 1 tsp Turmeric powder -  1 /2 tsp corn flour - 3 tbsp Ginger Garlic paste -1 tbsp curd - 1 tbsp oil - for deep frying Red color - a pinch Marination: Cut the paneer and pat it dry on a towel for 5 to 6 mins. Take a mixing bowl and add all the ingredients , and marinate for 1 hr.Make sure the marination is dry. Preparations: Heat the oil in a frying pan over medium high heat. Frying pan should have about 2/3 inch of oil. To check if the oil is ready, put one small piece of paneer in the oil. The paneer should come up but not change color. Drop the marinated paneer slices slowly into the frying pan. Fry the Paneers in small batches. The paneers will take about 4 to 5 minutes to cook. Turn them occasionally. Fry the Paneers until both sides are dark red and crispy. Repeat this process.Drain and transfer on plate. Spread good quality paper napkin on plate before transferring them on plate to absorb ex

  Ingredients: 1 Lt   full cream milk 1/2  lemon juice 1 tbs milk 2 cup sugar 3 cup water 1 tbs  cardamom pdr Preparations: Boil milk in a pan on high flame. Mix lemon juice with 2 tbsp of water. Line a colander with muslin cloth. Once, the milk boils, switch off the flame. Wait for 30 seconds, add about ½ of the lemon mixture and stir well.. It should start curdling. Add a few more drops and stirring again. Once the milk is curdled and greenish whey is out. Pass it through the cheese cloth lined colander. Wash the cheese with some cold water. This will remove the lemony flavor and smell from cheese and will also help in making soft chenna. Pick all four corners of cotton cloth and squeeze out the extra water. Now the cheese are ready for rasgulla balls. Take it out in a dry plate. knead the cheese until it gathers all together, no lumps and bumps are there. And some fat will s tart releasing, as soon as it starts releasing, stop kneding and make balls. Make smooth round b

Ingredients:   Whole wheat flour 2 cups Salt 2 pinch Extra flour for rolling                       Preparation:     Add the salt to the wheat flour. Make a small hole in the middle of the  flour and pour 1 cup of water and start kneading . Knead to  make a soft dough.  Cover with a moist cloth and keep aside  for 15 to 20 minutes. Divide it into equal size balls, about  1 1/2 inches in diameter. Flatten the balls with a rolling pin into round discs approximately 6 to 7 inches in diameter. Heat the "tava" . Now put the roti on a hot tawa. first cook one side. it should be less than half cooked or  one-fourth cooked turn and cook the other side. this should be  a little bit more cooked than the first side. now small bubbles  start forming on the roti that means it is getting cooked.O nce the bubbles visible the roti is ready to put direct on  fire or you may use roti grill. Now hold the roti with a grill and keep the first side which  was cooked

Ingredients : 250 gm prawns 1/2 cup sliced onions 1/2 tsp masala powder    1 tbsp ginger-garlic paste 1/2 tsp turmeric powder 3 tsp pepper powder 1/2 tsp coriander powder 1 tbsp chopped garlic salt to taste oil Preparations: Clean prawns, remove legs, leaving heads, shells and tails intact. Drain. Put prawns in a bowl.Add turmeric powder,ginger garlic paste,peeper and salt toss with fingers gently, be careful of the sharp pointed shell on the head, mashing the spices with fingers as you mix. Cover and leave in refrigerator for at least 30 minutes. separately Saute chopped garlic until brown and fragrant. Remove and set aside. Heat oil in a kadhai Add Sliced onions and saute a while. Add prawns. Saute a while. Add pepper powder, coriander powder and salt to taste. Do not over fry the prawns will be tough.Remove from flame again add  pepper powder stir nicely Garnish with chopped coriander leaves and the fried garlic. Serve hot. Enjoy!

Ingredients: 500 gm Mutton 150 gm Onion 20 gm Black Pepper Powder 5 gm Shah Mirch 5 gm Red Chilly Powder 1 tsp Ghee 1 tbsp Garam Masala 150 mg Oil Preparation: Marinate the mutton with turmeric oil, red chilly powder, black pepper and shah mirch and salt. Keep aside for 15 min Boil the mutton in a pressure cooker. Keep the mutton stock aside for later use. Fry the mutton for 5 min in oil and then put the chopped onions and fry till the color is black. Add salt to taste and fry till the oil starts coming out, add garam masala and fry again. Stir constantly, so that it does not burn. Add the mutton stock that was kept aside earlier and boil till the gravy thickens. Garnish with chopped coriander and whole green chilly. Serve hot with naan or tandoori rotis.

Ingredients: Cauliflower - 1 flower Maida - 3 tbsp Corn flour - 2 tbsp Ginger garlic paste - 1 tbsp fried zeera powder -1 tsp Chilli powder - 1 tsp Tomato sauce - 3 tsp Chilli sauce - 2 tsp Soy sauce - 2 tsp Garlic - 2 cloves (finely chopped) Onion - 1/2 (finely chopped) Spring onion - 1/4 cup hunged cured _ 1 tbsp red color _ 1/4 tsp Salt - 1/2 tsp Oil - for deep frying Preparations: Cut the cauliflower into big size florets. Boil some water and put the florets. Also add 1/2 tsp of turmeric powder, 1/2 tsp salt and cover it with the lid. Keep aside for about 5 mins and then strain the florets and rinse it in chill water. In a bowl, take maida,corn flour, ginger garlic paste, chilli powder,red color,hunged cured,fried zeera powder,water and salt.Mix everything well to get smooth and lump free batter like pakora batter. Heat oil in a pan to deep fry, when oil is hot take a cauliflower floret, hold the long stem and dip completely in prepared batter and drop it into hot oil

Ingredients(spices) 1 tsp Mace Powder 1 tsp Ground Cinnamon 1 tsp freshly Ground Black Pepper 1 tsp Ground Cardamom 1 tsp Ground Fenugreek 1 tsp Ground Cloves 1 tsp Garlic Powder 1 tsp Ground Ginger 1 tsp Salt 1 tsp Garam Masala 1 tsp Chat Marsala 1 tsp Ground Mild Paprika 2 Tbsp Ground Coriander 1 Tbsp Ground Cumin Half Tbsp Ground Red Chili Powder Half tsp Ground Nutmeg Half tsp Ground Turmeric 2 tsp Red Food Coloring Ingredients: 2kg Chicken Thyies (skin removed) Lime/Lemon Juice 2 Tbsp Sunflower Oil 6 Large Tbsp Yoghurt 2 sliced potatoes    Preparations(1): Mix all Ingredients together and store in an airtight container until ready to use This Spice Mix can be kept for up to 6 months (or longer), provided it is kept tightly sealed in an airtight container Preparations(2) Remove the skin from the Chicken Thighs, and cut slits into the thickest part of the meat on both sides In a small bowl, mix up the Juice of Half a Lemon/Lime with 1 Tablespoon of the Tandoori Marsala Rub

(Drumstick fry) Ingredients: Drumsticks : 3-4 Potato : 2 Turmeric powder :1 teaspoon Curry powder : 1 teaspoon Red chili powder : 1 teaspoon Refined Oil : 1 tablespoon Water : 1 small cup salt to taste Preparations: Peel the potatoes and drumstick and cut it into equal sizes. Boil it with 1 small cup water ,with turmeric powder and salt till it get tender. Take a non-stick pan , heat oil, add mustard seeds and boiled potatoes and drumsticks. Add curry powder and chili powder and fry it in high heat until drumsticks and potatoes may change their color. Serve as side dish with rice.