A PINCH OF HING

Ingredients: 200- gm Rohu fish eggs ( Indian Carp fish eggs ) 2- onions, chopped 3- green chilies,chopped 1-teaspoon turmeric powder 1-teaspoon curry masala powder 1-teaspoon coriander powder 2- tablespoons finely chopped coriander leaves 4-tablespoon gram flour Salt to taste oil Preparations: Clean the fish eggs by washing thoroughly under running water.  Take it in a large pan and add 3 cups of water and 1 tsp of salt. Boil the fish egg in water for 10 to 15 minutes in low flame  till it becomes hard and slightly pink in color. Check the water level in between as eggs soak water and increase in volume. Remove the eggs and drain off the water completely. Take it in a mixing bowl and crumble it into fine pieces. Add Gram flour,finely chopped onion, garlic, green chili, turmeric powder, red chili powder,Coriander powder, salt and chopped coriander leaves. Mix it well.Make small balls out of it and flatten them like kebab or tikki. Heat 2 tablespoon of oil in a pan and drop

Ingredients Cumin and Coriander pd.  2 1/2 tsp Minced chicken 500 gm Egg 1 Finely chopped onion 2 tbsp Chopped coriander leaves 2 tbsp Garlic and ginger paste 2 tbsp Chopped green chilly 1tbs    Garam masala 1/2 tsp Corn flour 1 tbsp Salt to taste Oil for frying Preparations: Take a frying pan place cumin and coriander pd. and fry until fragrant comes out. Remove and keep a side. Add all above ingredient along with minced chicken and knead it with your hands. Cover the bowl and keep aside for 1 hour. After 1 hour mix it again. Take about full 2 tbsp. of chicken mixture in your hand. Place it in center of palm and make a ball. Press the ball between your both palm and flatten it to form the kebab. (Give the shape just like thin burger patties) Now place the kebab on hot pan for shallow fry. Shallow fry the kebabs till golden. These kebabs should be a little bigger in size than usual round tikkis. After frying, remove from heat and place kebabs on absorbent paper or p

 Ingredients -     1 long snake gourd cut into round shape     1onion sliced     1/2 tsp mustard seeds     1/2 tsp  zeera     2 red chilly     1/3 tsp turmeric     2 tbsp oil     pinch of hing     salt to taste     3 to 4 tbsp thick curd(hung curd) Ingredients for the mustard paste -     2 tbsp mustard seeds     1 tsp cumin seeds     5-6 garlic cloves     1 red chilly   Preparation - Grind the above ingredients along with water into a fine paste. Heat up a kadhai. Add the hing,red chilly , zeera and mustard seeds. Follow with the sliced onion and stir fry for 2-3 minutes till brown. Add the mustard paste along with 1 cups water. Add salt and turmeric, and bring to a boil. Now add the snake gourd pieces and cover  a lid and cook in medium heat. Cook till it softens.Remove from flame stir well. Add curd again stir nicely.(optional) Curd will give richness and tangy taste to curry. Serve with roti or rice.

Ingredients: Groundnuts  1cup Sugar  2 cup Cardamom powder  1/2 tsp Water   1 cup Desi ghee 1 tsp Preparations: Fry groundnuts until golden brown on low heat and let it cool After cool rub groundnuts with the help of both hands and remove the skin. Rub harder to break each groundnut into 2 equal parts. Take a thick bottomed pan and add 1 cup water with 2 cup sugar and 1 tea spoon of milk. (Milk remove impurities of sugar) remove impurities with the help of spoon. Add cardamom powder. check the consitency of syrup if the syrup gets thicker now add roasted groundnuts stir nicely for a minute. take a square plate grease it with the desi ghee and then pour this mixture on plate spread quickly with the spoon and keep its thicknss 1/3 inch. take a knife and cut it into bars or any shape while the mixer is still hot. When the mixer cooled break it into pieces and store in jar.

Ingredients: Kani macha _ slices(king fish) 1/2 tbsp ginger/garlic paste 1/2 teaspoons chili powder 2 teaspoons coriander powder 1/2 teaspoon turmeric powder 1/2 tbsp masala powder 1 pinch orange food coloring    1 tablespoon curd salt oil    Preparations: Mix together all the spices with the curd and salt. Coat the fish with the paste and keep aside for half and hour. In a frying pan, heat oil until smoking. Reduce heat and shallow fry fish turning once, until nicely browned. Serve with lemon and onion wedges.

Ingredients : 1 cup chopped Paalak Leaves 1 cup Paneer pieces 1 cups Rice       2-3 Green chillies chopped 4 cloves of Garlic chopped 1 Onion sliced 1 tsp garam masala Salt to taste 3-4 tbsp Oil preparations: Wash and cook the rice. Heat a pan and add oil. Add zeera, add onions and sauté till they turn brown. Add the paalak and fry for 2-3 minutes. Now add rice, salt mix nicely and then add garam masala Once the rice is cooked, mix  paneer pieces and again stir careful . Serve hot palak paneer pulao.

Ingredients: 1 cup - basmati rice 1/2 cup - red,yellow,green capsicum,carrot,beans cut into square pieces. 1/2 tsp soy sauce 1/2 tsp chilly sauce 1/2 tsp black pepper powder salt to taste Preparations: Cook basmati rice according to the package or, if you want to save some time, cook ordinary rice. Let your rice cool naturally. and then place it in the fridge for at least 1 hour. Cool rice because each grain can be fried quickly and easily. Take  a large, deep-sided nonstick kadhai.Heat the kadhai on high flame. Add  vegetables then start stir-frying. All this heating prevents sticking. cook until your veggies start to soften a bit (but not too much, you want them to have some bite still little crunchy) Remove veggies and set aside. On same kadhai add rice and seasoning black pepper and salt, and stir to combine. Add vegetables mix thoroughly. Cook and stir until entire mixture is hot, there is no liquid left in the kadhai, and the rice is just beginning to crisp. The rec

Ingredients: Smelts - 100 gm Corn Flour - 1 Tbsp ginger garlic paste - 1 tsp Chilli Powder - 1 Tsp Dhania Powder - 1/2 tsp Turmeric powder - 1/2 tsp Vinegar - 1 tsp ( or lemon juice) Salt pinch red color Oil for deep frying You can also use Fish masala powders available ready made. Preparations: Clean fish nicely and marinate it with the above masalas and ingredients with salt and little water. Leave for 10 to 20 mins. Deep fry in oil till golden brown. Its a great snack by itself. Goes well as a starter too.

Ingredients: 2-Onion chopped 8-Garlic cloves chopped 1/2 tsp-Turmeric pd. 1 tsp - garam masala pd. 1 tsp chilly pdr 1 tsp-Fennel Seeds fried and roughly ground 1 tbsp - Aamchoor 1-boiled and mashed plantain 1 pinch hing Salt to taste Oil for frying Preparations: Wash and dry the Bitter gourds. Cut the edges off from both the sides. Make a slit and scoop out the seed portion. In a pan heat water add bitter gourd slits with 1 teaspoon salt. cook for 5 mins on high flame and cook till the bitter gourd skin becomes soft. Remove the bitter gourd drain and set aside. Take out the excess water using kitchen towel. Apply salt on inside and outside of the Bitter Gourd don't use too much salt.           Now take a pan add 1 tbsp of oil heat and then add hing , chopped onion,chopped garlic fry it for some time.  Add plantain fry 2 mins and then add masala,turmeric, chilly pd.,salt and aamchoor pd mix nicely and fry for 2 to 3 mins. Remove from flame add fried and roughly grou

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.