Chocolate Chip Cookie

125 gm butter- soft
125 castor sugar 1 cup
1 egg few drops vanilla essa
220 gm  maida

1tsp bking pdr
125 gms choco chips

Mix soft butter and sugar with spoon and then with electric mixer.Add 1 egg and beat. Then add flour and baking powder and chocolate chips and mix well. Let the dough rest for 15-20 min.
When dough is still warm, dust with dry flour and cut with cookie cutter and place the cookies on a butter paper lined tray and bake in a prehated oven for 180degrees 20-25 min.
Take the tray out and let it sit out for 5 min -to allow carry over cooking. Then take out and serve.

Tandoori Chicken Paté

150 gms fine mince chicken breast
1 tbsp garlic paste
1 tbsp ginger paste
1 tbsp red chilli
1.5 tsp garam masala
1 tbsp lemon juice
salt to taste
Tomato sauce

Marinate chicken with oil and spice powders and ginger garlic paste. Then use a bamboo steamer to steam the chicken in it, filled in a square mould; steam for 10 min. It should be cooked in 10 min. Take it out and cut off uneven edges. Slice the chicken into about 3 slices. Grill the 3 slices. Plate the first slice layer it with mushroom relish then another slice. Again layer mushroom relish on top then place the third layer. Squeeze  a few drops of lemon juice over it. Draw a circle of tomato sauce around the layered paté. And serve with mushroom relish.

Mushroom Relish:
7-8 mushrooms-chopped finely
1 tsp butter
1.5 tbsp ricotta cheese
salt to taste
1 red pepper
On a pan heat butter to melt and then add mushrooms. Meanwhile put a skewer throught the pepper lengthwise on a gas till it has only a few black spots. Or it will taste burnt. Cook till mushrooms dry. Add ricotta cheese and salt and cook for some time.Turn off the gas. Deseed and chop the red peppers to small squares and add to the mushrooms when gas off. Take it out in a bowl and serve.

Tree of Life

cauliflower florets 12-15 nos blanched in haldi water
Stuffing:
1é2 cups pine nuts
250 gms paneer grated
2tsp fine chopped ginger 
8 sprig corriander-more as per taste
salt to taste
Cheese Sauce:
4 tbsp butter and maida each
3-4 sprigs thyme
1 tbsp gouda  grated
3 tbsp chedder grated


stuffing-1é2 cup pine nuts roasted and roughly chopped
250 gms paneer grated and  mix 2tsp fine chopped  ginger grated..salt to taste
 open the floret and press in the stuffing in the spaces.
cheese sauce:
4 tbsp abutter & maida cook in a pan.  boil creme with thyme 3-4 sprigs . Mixthe creme and maida then add 3 tbsp prossed chese an the 1 tbsp gouda chese grated.
Plate the floretsand por the chese saoce over the floretsand garnish with grated cheese
bake with 8-10 min for 110 degre
bake 1 red pperr over gas remove the seeds-chopped
in 2tbsp butter add 1tbsp  garlic and smll finely chopped onion swaet it,1 tbsp sugar 1 pinch salt 1 tbsp  vinegae and gring with red pepper to get coulie serve with baked cauliflower

Cheese Masala Soufflé

125 gm butter and maida each
600 ml of milk
6 eggs -yolks and whites seperated
peepli pepper (can substituted with black pepper if peepli pepper unavailable)
chopped mint leaves
chilli flakes to taste
garlic
salt to taste
parmesan cheese
butter extra for greasing
bread crumbs for coating

Melt butter and then cook maida a little in it till aromatic. Add 600 ml of milk, then add 6 egg yolks ..add very little salt (as butter and cheese already has salt in them) and chilli flakes. cook 3-4 mins;keep whisking it all the while to prevent lump. fresh mint and garlic chopped add pipali pepper (subst blk pepper 1 tsp). Then 200 gm processed cheese. Beat egg whites to stiff peaks (doesnt fall when held upside down) lightly fold into the mixture. It should be coating consistency. Butter the bowls(ramekin) and even edges. Use bread crumbs or parmesan cheese over the butter.  Fill the souffle 3é4 top with pepper and mint and chilli flakes and bake for 10-12 mins at 180 degree in oven. Serve immediately with any veg sauce or tomato ketchup.

tip to coat with bread crumbs: put bread crumbs in the cup n take out to other bowl; required bread crumbs will be coated well on ramekin.

Triple flavoured Kaju Katri

800 gm kaju/cashew
800 gm sugar
400 ml water

We have to make a thick sugar suryp: water and sugar: Boil water and sugar to 3 tar consistency :sherbat consistency.
Grind cashew to bread crumbs texture..not too fine else it will turn pasty.
Turn off gas and add cashew powder to sugar syrup. Mix it.
Put the mixture on flame and cook till mixture looks glossy. Cook and stir with lot of care..do not over cook. turn off gas immediately. Divide into 3 parts. Flavour them seperately: plain, strawberry and saffron.
Mix appropriate flavour..mix well..
Strawberry Flavour:
20 medium strawberries coarsely chopped. Cook with sugar and water. Puree and strain it. Add the puree to 1 part and mix well. It should turn a nice pink colour. As the dough sits, it will get a bit tougher.
Saffron Flavour:
Mix roasted pinch of saffron in little warm sugar water. Add it to another part and mix well and gives it a nice saffron colour.
Leave the third part plain
With a wet hand knead 3 doughs.
Roll out each one part and layer 3 parts in any order with pista chopped in between. Now roll up all three into a single roll and add chandi work and cut slices to get triple coloured kaju katri.

donuts

2 cups maida
4 sml tsp yeast
2 cups wrm water
mix and rest fr 30 min
120 gm butter
150 gm sugar
2 tsp vanilla ess
7 cup maida 1.7 kg maida
2 tsp ornge peel

rest dough fro 15 20 min. knead it . roll itdonut cutter use and fry donuts on low flame golden colour..cool tem
decorate
icing suage with water

malido

50 gm wht flr
50 gm semolina
50 gm maid

mix the dry flor
6 big elichi
200 ml milk
cover and rest for 30 min
20 gm sliverd almon
20 cashew
2 tbsp ghee fry the coasly chopped cahew..save some almond fr garnish and fry remaining..bring to room temp
2 tbsp ghee cook the batter
1 cup sugar 1/2 cup water  -chancni
add to batter n cook till water absorbed
add broken eggs and cook some more till mix leaves sides
garnish with suagr
200 gm sug
60ml watre
30 ghm liq glicose
use round mould
add the roasted dry fruits and plate it
candied orge peels
almond, pista , almond

french snack

120 gms sugar
60 ml milk
30 ml honey
3 eggs
1 lemon juice
210 gms butter

9 gms baking soda
210 gms flour 200 degrees preheated

Apple Jalebi

2 medium apples -peeled and cored-sliced into rings -about 15 -16 rings
Step 1 ingredients:
1/4 tsp of yeast
1/2 cup of water
1 cup maida/flour
1 tbsp melted ghee
1 tsp of sugar
oil for frying
Step 2 Ingredients:
1 cup water
1 cup sugar
a pinch of saffron melted in a spoon of warm milk
2 tsp rose water
Garnish:
blanched and sliced pistachios
cardamom powder
rose petals

Step 1:
 In a cup of warm water, add yeast and a pinch of sugar and a pinch of maida and keep aside. It will be ready to use when the mixture is frothy (about 5 min or so)
In a bowl mix together maida, melted butter and sugar. Then use the yeast mixture and some extra warm water with the maida mixture to form a thick batter. Rest the batter for 40-50 min. While the batter is resting; proceed with step 2.
Step 2:
Boil 1 cup sugar in 1 cup water then add the melted saffron and rose water. Keep the syrup warm. Syrup should be 1 thread consistency.
Step 3:
Heat oil for frying. Mix the rested mixture well. Dip the apple slices individually in the batter; coat slices well and fry in hot oil. Take them out and place them in sugar syrup. Soak for a minute and drain on to a serving dish. Garnish with pistachios, elichi powder and rose petals.

Egg Halwa

12 eggs
500 gm khoya
600 gm sugar
1 tsp saffron
1.5 cups ghee
1 cup almonds
almond flakes for garnish

Mix well sugar and khoya in a bowl. Whisk eggs lightly till well mixed.
Mix almond peeled and saffron-grind to a smooth paste with as little water as possible. Take out in bowl. Add the sugar mix to eggs and mix. Then add the almond paste and mix. Add the ghee. Mix well so that there are no lumps. In a baking tray greased and dusted with maida, bake in oven pre heated to 180 degrees for 1/2 hr. When half done add the flakes then bake till done.  It will be golden brown colour. Take out and cut and serve

Hazelnut Paratha

1 kg Atta
70 gm ghee
salt to taste
1 tsp ghee
Mix together:

2 tbsp cashew roasted and coarsely powdered
3 heaped tbsp hazelnut butter like nutella
1 tsp ghee
above ingredients mix and rest in fridge for some time

Make a dough with water of above ingredients. Rest it covered for 45 min.
Make balls of dough and flatten it. Apply ghee and fold half then apply ghee and powder lightly and fold again to make triangle and roll out. And cook on both sides with ghee till done. The parathas will seperate athe the folds. Cut with a knife if necessary to get the pockets open and fill them with nutella and cashew mixture. Cut up and serve as squares. Can decorate with icing sugar through a sieve and a dollop of whipped creme(optional)

Nutella Banana Milk shake

3 bananas
3 tbsp nutella
100 gms peeled soaked almond
50 gms pista
1 liter milk

Blend all ingredients well and serve in tall glasses
Garnish with marshmallows and serve.

Yoghurt Sundae

2 tbsp sugar
1/4 tsp cinnamon powdr
any 4 cereal varieties:
1 cup honey loops, 1 cup muesli, 1 cup choco flakes, 1 cup cornflakes
nutella
2 cups yoghurt 1 cup plain with sugar 1 cup with 3 tbsp nutella
10-12 raisins
diced strawberries and plums


 Use 1 tbsp of nutella to mix with the cereal to bind it. half of the yoghurt flavour it by blending with nutella and other half mix with cinnmon powder and sugar. Now layer the serving glass with first the cereal mix then plain yoghurt then fruirs and raisins. Then pour flavoured yoghurt. Top with fruits then cereal mix and a cherry to complete the look.

Chocolate Coffee muffin

100 gm dark baking chocolate
10 medium sized eggs
1tsp coffee powder
200 gms unsalted butter
100 gms sugar
200 gms nutella

1. Melt chocolate in a double boiler.
2. Separate egg yolks and whites.
3. Add unsalted butter to boiler after chocolate melted; when butter and chocolate melted to form a soup like consistency take it off the double boiler. Then add coffee powder and nutella.
4. Add 100 gm sugar to egg yolk..whisk it(size triples).and add to melted butter and chocolate mixture.
200gms add beaten egg yolks..thicken mixture5. Beat egg whit stiffly (till foamy and the egg whites wont fall off even if you upset the bowl) add to choco mixture and fold well with light hands.  While folding initially add only half of the egg whites. Fold it well and then add the remaining and fold.
Use a muffin mould; lined with cold butter (rub cold butter) on all sides. After that you have 2 options; with a strainer add cocoa powder or put a butter paper in each mould.
6. Fill in moulds till 3/4th (to allow space for muffin to rise)
7. Tap the tray to allow air bubbles to escape.
8. Place in a preheated oven (175 deg) for 15-20 mins only as no flour added. check if done with a knife or toothpick. If stick comes out clean; its done.
9. Decorate by dusting with icing sugar and strawberry slices and dollop of creme (optional)

Coconut Colocasia Curry

18-20 colocasia cleaned and pealed and cut half
2-3 cups of water
salt to taste
1/2 tsp turmeric
2 tbsp lemon juice added in  1.5 cups dahi - to make it sour

Grind to a smooth paste:
8-10 blk pepper
jeera
coconut
methi seeds 1/2 tsp

Tempering:
2 tbsp oil
mustard seeds
4-5 dried red chillis
6-8  curry leaves

Boil in 2-3 cups of water..add salt to taste and 1/2 tsp turmeric with cut pieces of colocasia.
Add the paste to boiled colocassia give it a boil and then even the dahi. Turn off the gas.
Add tempering and cover and let it sit for few minutes berfore mixing and serving.

Cookery Tips

1. When making a gravy with tomato base add a pinch of sugar to balance flavours
2. To keep greens looking green cook them in a alkaline base
3. To keep whites like cauliflower looking white cookin an acidic base
4. When cooking greens and whites together; cook them in a medium neutral base

Vegetable Makhanwala

2 cups water
1/4 cups corn
1 medium carrot chopped in pieces
8-10 french beans cut into pieces
5-6 mushrooms sliced
2 tsp red chilli pwdr
1/4 cauliflower cut into florets
1/4 cups green peas blanched
1 and 1/2 cups tomato puree
2 tbsp butter
2 tbsp honey for sweetness
2 tsp kasuri methi
1 tsp garam masla pwdr
2 tbsp chopped cilantro
1/4 cup cream to finish off
garnish with 1 tsp butter
salt to taste

Grind to a paste:
7-8 garlic cloves
1/4 inch ginger
1 inch cinnamon
4-5 green elichi

In a pan of  boiling water and add carrot and corn; then add cauliflower and beans; then mushrooms and peas. Then add the tomato puree and salt to taste. Add the red chilli powder, garam masala, kasuri methi and honey.
Add cream to finish off and mix well. Garnish with chopped cilantro. Add a tsp of butter while serving.

Garlic Tendli

2 tbsp oil
400 gms tendli -washed and crushed lightly
20-25 grlic 4-5 dried red chillis
1/4 jeera tsp

In heated pan add the jeera. Roast it.  Then garlic and then tendli almost immediately and salt to taste. Cook covered till garlic turns red and tendli. No need to add water. Perfect for cold weather.

Kitchen Tips

1. To brighten wooden cutting boards, rub with salt and wash off and let dry.
2. To clean oily brass puja utensils, boil in a pot with water to which little dish washing liquid and vinegar has been added. They can then be scrubbed with any scrubber and brightened with powders for polishing brass like Pitambari.

Chinese noodles with Stir fry vegetables

(for making noodles rule is:  for every 100 gm rice flour- use 1 egg) 1 kg flour-10 eggs.with chinese 5 spice powder, run in dough maker and keep for 1/2 hr  and then roll out and cut strips)
boil 2 saucepan with water and salt it and boil noodles..drain and oil it to prevent sticking
boil water .salt it.-salt protects the green colour of veg-broccoli-asparagus (for a stir fry, asparagus should be ideally boiled only 10-12 sec) baby corn and button mushrooms..take them out in cold water..drain it for stir fry
heat pan very hot..sesame oil -add chopped garlic chopped ginger -red chillies chopped the in oreder-shitake mushrooms then other veggies..light n dark soy sauce and 1/2 cup veg stock with 2 tsp corn flour. Stir it well. In a hot pan add chopped garlic to sesamr oil and light soy sauce. Toss well.
Take it out in a serving dish and arrange the stir fried veggies around the noodles and serve a hearty meal.


Soya Chicken

500 gm chicken boneless
rice wine vineger
hoisin sauce
char siu sauce
sesame oil
in a bowl marinate chicken with dark soy sauce, chopped ginger, hosin sause, char su sauce, sesame oil
Then fry in butter.In the last stages add rice wine vineger. Cook some more and serve garnished with cilantro
no xtra salt needed as salt in sauces

Sunset Chicken
marination
2 oranges
50 casto sug
50 gm corn starch
500 gm maida
2 cup orange juice

sole fish
batter: maida corn flour and egg white (1)
glaze: rind of ornge ..rind
orange juice boil with sugar and rind
cook pineapple for garnish ..fry on both sides


mix the batter

Mirchi Mutton

Step 1: ingredients
750 gms cleaned mutton
2 tbsp ginger garlic paste
1 tbsp chili paste
5-6 cloves
8 green cardamoms
3-4 onion finely sliced
3-4 tbsp oil for cooking
1 tsp turmeric pwdr
1 tsp amchur pwdr
1/4 tsp fenugreek pwdr

step 2:
20-25 green chilli
salt
 tbsp lemon juice1 tbsp ginger chopped fine
1 tsp rai dal

Fresh 1 tsp jeera roasted and powdered (can coarse grind using rotla belan)
1/2 cup chopped cilantro

In a pan pour 3-4 tsp of oil then add cloves and green cardamoms and then add the sliced onions and saute it till onion is sweated out. Then add mutton, ginger garlic paste, chili paste and salt and cook covered. Meanwhile in another pan add oil and add the 20-25 green chillies (slit partially). Pour 1 tbsp lemon juice and chopped ginger and rai dal.
Add after 20 min of mutton put on heat and let it all cook together till mutton cooked through. Add the chopped coriander.  Mix well. Add the tsp of fresh jeera powder and serve.

Galauti Kebab
2: 1 corriander seed : cumin seeds

5 gm ajwain
15 gm green eliachi
4-5 blch elichi
2 tsp galauti masala
10 -15 gms
2 tbsp papaya paste (1 cup onion 1 cup green papaya and 1 inch ginger)gms red chilli pwdr
ginger garlic paste
4 tbsp cashwe paste n brown onion paste
200 gms ghee
150 gms roasted chana powder
1-2 drops sweet itter
2 tsp saffron pwder

dry roast in off heated oven
thigh of goat
strain all moisture..no water
8-10 times minced kheema-1 kg..consistency like paste
tip to give a smokey flavour:
in a paltter make a hole in centre of minced meat and put hot coals some cloves and top with ghee..as soon as u put ghee, it will smoke..cover immediately with silver foil so all smoke is absorbed by the meat. 45 min rest

Murg Awadhi Korma

5-6 brownn onion paste
150 gm cashew paste
In a pan heat oil bay leaft javitri shahi jeera, cinnamon
chicken marinate with ginger garlic turmeric salt
20 gm turmeric 30gm corrinader
 chilli powder mix in water and pour over spices
put curd and start stirring..dont allow to tear
put chicken pieces. 30 gm cashe paste
Seperate the chicken pieces and strain the gravy to remove whole spices.
Then transfer the chicken pieces back to gravy.
10 ml kewra watre and rose water 1 drp sweet itter
mace n javitri powder last for fragrance

Ganache & Icing

• equal parts of chocolate and cream with little liquid glucose.
• draw a piped circle of cream around the border and then fill it  with cream using the circle (or the shape of the your cake) as guideline for neatness
• for moistness, apply a layer of fat between the slices of cakes before applying cream or jam 

Pasta with Alfredo Sauce

1 tbsp butter
2-3 cloves garlic
2 tbsp cream
1/4 cup milk
3 tsp cream cheese
salt and black pepper to taste
500 gms pasta cooked al dente (any tubular pasta-penne or macaroni) with salt


To make sauce , add butter to a hot pan. The add the crushed garlic into the melted butter.  Stir well. Then add cream and milk. Then add cream cheese. Mix well and cook till it comes to a boil. Add the strained pasta. Mix till pasta coated with sauce. Add chopped parsley. And serve.
Optional grate parmesan cheese on top while serving with additional parsley.

Chinese Saiwoo Vegetables

2 green chillies
1 tbsp ginger chopped
spring onions chopped
1 tbsp honey
3 pods garlic
schezwan sauce or chilli sauce
1 tbsp soy and sugar
5 big tbsp cornflour
1 cup green bell pepper chopped lengthwise
1 cup carrot chopped lengthwise
1 tsp of 5 spice powder (chinese spice)

Add 2 tbsp of water to 5 tbsp of cornflour and coat veggies in the prepared batter. Coat then pepper in batter and then deep fry in (high flame) oil. Then the carrots.

Sauce:
In a hot pan add 1 tbsp of honey the 2 tsp of sugar and then 1 tsp of 5 spice powder (chinese spice).

In another hot pan add chopped ginger garlic and chopped green chillis and kutilal chillis (4-5 nos) and then schezwan sauce.
Add the sauce from above process. Then add the fried veggies and mix well.

Chinese Chowmein

ginger julienne
onion julienne
carrots julienne
spring onions chopped
1/2 cup veg stock
beans chopped square
celery chopped
green moong bean sprouts
sugar and salt to taste
dark and light soy sauce
Corriander green chopped
Boiled noodles.

In a wok, heat oil then add ginger and garlic and then onion. when translucent add celery, carrots and beans. Then sugar and salt. Then dark and light soy sauce and vegetable stock. Then add the moong sprouts and mix well. Add the noodles and stir lightly. Take out into a serving dish such that  noodle layer  at bottom and then the veggies and serve.
no measurements. Will have to estimate.
Note: As the soy sauces  and the ready made vegetable stock has salt, add salt with a light hand (and only if necessary) else the dish may turn out salty .

Healthy Besan Ladoo

300 gms ghee
500 gms besan
whole wheat atta 2 tbsp
suji 1 tbsp (for grainy texture)
powdered sugar 300 gms
elaichi 8-10 powdered with sugar
chopped (crushed not powdered) almonds
Garnish: raisins or almonds

Heat ghee in a pan, add besan then atta and then suji. Stir well till everything is roasted. Then add chopped almonds and last add sugar. Mix well. Make small balls and decorate with a kismis or almond.
tip: Besan ladoo cannot be made in a hurry. Patience is needed for roasting the flours on a slow flame taking care that it doesnt burn.

Sweet and Sour Mango Kadhi

Ready made (or home made) Boondi
ripe mango pulp
raw mango pulp
butter milk
2 tbsp besan
ghee
and slit green chillis 2 nos
tadka items: mustard seeds 1 tsp, 1/4 tsp methi seeds, curry leaves 

In a bowl mix raw and ripe mango pulp, butter milk and besan. Mix till there are no lumps. In a heated pan Add tadka items, pinch of hing and green chillis. Thn add the buttermilk mixture and cook till kadhi thickens . Add salt to taste. In a serving bowl, add the required boondi and pour the hot kadhi over it. Serve hot. Goes well with Jodhpuri Pulao.
Optional: Can replace soya chunks instead of boondi for a variation
No measurements..will hav to estimate.

Carrot Sweet Halwa

8-10 carrots
1/2 cup sugar or more if required
2 cups skimmed milk 
3/4 cup dates powdered elichi
10 chopped cashews
8-10 almonds blanched
1/2 cup khoya crumbled

8-10 carrots grated and cooked covered in ghee on a heated pan for 5 min.
Then add 1/2 cup sugar then 2 cups skimmed milk cook for 10 min. Add, 3/4 cup dates, powdered elichi, 10 chopped cashews, 8-10 almonds blanched, 1/2 cup khoya crumbled. Cook till khoya cooked through.

Jodhpuri Vegetable Pulao

1.5 cups soaked rice
1/2 tsp saunf
6-8 raisins halved
15 cashews halved
10 almonds halved
2-4 dried dates
1 tbsp ginger paste
salt to taste
1/4 cup peas
3/4 cup curd
black pepper to taste
garam masala powder to taste


Heat ghee in a pan then add jeera and 1/2 tsp saunf, 6-8 raisins, 15 cashews, 10 almonds halved, 1 cup water, 2-4 dates Cook for a min till water almost dries up. Then add 1 tbsp ginger paste then soaked rice, 12 florets of cali then curd. Then pepper powder and garam masala. Add 2 cups water and peas and salt and bring to a boil. Then cover and cook till water evaporates.  Open only when serving. Goes well with boondi and mango kadhi.

Mirch Masala Cold Rice

boiled mashed potatoes 2 nos
2 tbsp boiled cauliflower
2 tbsp peas boiled
tomatoes 1- chopped
1 chopped onion
ginger garlic green chilli paste  1 tsp
green chutneyto taste
imli chutney to taste
salt to taste

In a heated pan add butter then chopped onion, chopped green bell pepper, chopped tomatoes. Meanwhile mix boiled cauliflower with masehd potatoes in a bowl. Add chopped tomatoes with ginger garlic chilli paste. Then kasmiri mirch powder and pavbhaji masala, salt to taste to heated pan. Then add potato -cauliflower-peas. In another bowl add and whisk curd with green chillies and left over rice.
tadka: mustard seed, jeera, curry leaves
Take a greased mould, arrange tomatoes sliced at the bottom then add a layer of rice mixture then layer of imli chutney then the cooked mixture. Above it put layer of green chutney then add the rice again. Cool it and serve by turning the mould upside down on a serving dish.

Chicken Curry

800 gms small pieces of chicken with bones

4-5 big elaichi
1 inch of cinnamon
3 bay leaves
jeera 1 tsp
2 -3 onion chopped
2 tomato's puree
1 tbsp ginger garlic paste
2 tsp red chilli powder
1 tbsp corriander powder


In a heated pan add oil then add the big elichi and cinnamon stick , jeera and bay leaves. Then chopped onion. Fry till translucent. After cooling, grind to a fine paste. Then add to a heated pan. Then add pureed tomatoes then ginger garlic paste. Cook well then add red chilli pwder, corriander powder 1/4 tsp turmeric powder. Cook till all masalas cook well. Then add chicken pieces with 1 litre water and cook 10-15 min till chicken is cooked.

Traditional Poha

thick poha-1/2 cup
Onion chopped-3 nos
green chillies chopped-3 nos
1 boiled potato chopped to about 10-12 pieces
sugar and salt to taste
2 tbsp chopped corriander

Wash poha and keep aside. Chop onions finely. In a heated pan add oil then mustard and then hing and curry leaves and then chopped onion.  Add salt and a pinch sugar to poha kept aside. Add chopped green chillies and boiled potatoes then turmeric powder. Then add the poha kept aside. Mix well.  Add chopped corriander. Squeeze half a lemon last.
Optional: Add a garnish of grated coconut. Little jeera in tadka along with mustard seeds is also another option.

Lauki Soya Chana Dal

.5 cup soy chunks
.5 cup chana dal
1 sml lauki chopped
1 onion chopped medium
ginger sml piece chopped fine or grated
3-4 green chillis
jeera 1 tsp
hing a pinch
turmeric, salt to taste

Boil channa dal and chopped lauki and grated ginger and chopped green chillies as well as soya chunksand salt and turmeric in a pressure cooker.  In a pan heat oil the add hing, jeera the chopped onion and fry. Then mix chana dal mixture and cook fr few minutes to incorporate all flavours.

Broccoli Pasta

Shallots- 16 nos-chopped lengthwise in half
Garlic-10-12 nos-sliced lengthwise
extravirgin olive oil
whole wheat penne pasta 220 gms
tomatoes- 2 cups chopped
2tbsp tomato ketchup
broccoli 1 small -in small pieces blanched
butter


In a pan add oil and then add shallots and garlic and then tomatoes and salt and pepper.  To even the consistency add ketchup.In a large pan keep water with salt to boil. Add pasta to cook. When al dente , strain and keep aside. Toss with oil to prevent sticking. Meanwhile, add butter and olive oil in another pan then add blanched broccoli pieces. Mix well to season the broccoli pieces. Add the strained pasta to the tomato mixture and cook a minute. Garnish with broccoli mixture and serve immediately.

Seviyan Fruit Custard

Seviyan 1 pkt
custard powder 2.5 tbsp
sugar 2 tbsp
milk 3-4 cups.
1 apple cored and chopped
3 bananas chopped
dry fruits as per liking
tutti fruti for garnish

Roast seviyan with dry fruits in ghee till golden brown in a pan. Decorate on a serving dish. Then boil 3-4 cups milk and custard powder add 2 tbsp of sugar whisk well and place on meduim flame. Stirring all the while. When it thickens add elaichi powder. Add cut fruits (apple, banana). Spread the hot custard on the decorated seviyan. Garnish with tutti fruti. Serve hot or cold

Besan Ladoo

2.5 cups Besan
1 cup Sugar
2/3 cup ghee
6 elaichis

Roast besan carefully till aromatic and golden/light brown. Take care to not let it burn. To prevent lumps , sieve the besan before and once amidst roasting to ensure even roasting. Add the ghee and roast some more. Powder the sugar with skinned elaichis. When adding to besan add it through a sieve to prevent lumps. Mix everything well and roll into balls
Optional: As decoration, A cashew / almond sliver can be added on top for decoration
Alternatively,
Heat ghee in thick bottom pan and roast the besan for 15 min. Transfer it out in a different pan (to stop the besan heating further). Add castor sugar. Add the roasted dry fruits (if adding) at this stage and mix well. Quickly make balls while the mixture is still hot.

Ginger Chicken

1/2 kg boneless chicken
2-3 green chillis
2 tbsp chopped tomatoes
2 tbsp chopped ginger
1 tsp ginger garlic paste
2 tbsp yoghurt
1 tsp red chilli pwdr
1/2 tsp black pepper
pinch turmeric

garnish:
1 tsp butter
chopped mint leaves

In a kadai heat some oil and fry the ginger till aromatic add the chopped chicken and fry. Add the tomatoes, ginger garlic paste, tumeric, chilli pwdr, black pepper pwdr, chopped green chillis and salt . Cook till oil comes on top.
Garnish with spoon of butter and mint leaves.

Soya Mutter Pulao

Soaked rice  -1/2 cup
Soya Nuggets 1/2 cup
Peas 1 tbsp
Chopped onion 1no
Chopped tomato 1/2 no
Whole garam masala: cumin, tejpatta, cassia, cloves, cardamom, pepper
Garam masala pwdr
coriander powder
For grinding:
garlic cloves-3
dry red chills-3
salt to taste
oil or ghee

Boil the soy nuggets, wash & drain and squeeze the water out and keep aside.
In a pressure cooker, heat oil/ghee and add the whole garam masala. When cumin splutters, add the chopped onion and the ground paste . Heat through. Then add the chopped tomatoes, coriander powder, peas, cooked soya, salt and rice and fry for a bit. The add adequate hot water. Add a pinch of garam masala. Cover the cooker and give 1 whistle.
PS: Its my go to recipe for a quick and spicy dish. I love it! I also substitute the peas with corn kernels or both. The sweetness of the corn goes well with the heat of red chillies.

Kashmiri Khatte Baingan

Ingredients:

Mustard oil

I small piece of cassia

1 tsp of cumin

2- green cardamom

1 tsp red Kashmiri chilli pwdr

Pinch hing

½ tsp turmeric

1 heaped tsp of coriander pwdr

¼ tsp dry ginger pwdr or sont

4 medium brinjals/ aubergines

1 medium onion

1 chopped tomato

2 pinches saunf/ fennel pwdr

Salt to taste

Heat mustard oil in a kadai. Add cassia, cumin, green cardamom, Kashmiri red chilli pwdr, pinch hing, turmeric, coriander pwdr, salt, dry ginger pwdr, add water if necessary and cook till oil surfaces.

Then add large chopped onions cook till translucent, then add whole baingans abt 4-5 slits on each bainagn.

Cover and cook for some time. Once baingans have cooked, add chopped tomatoes, sauf powder, a little water at this stage t prevent sticking, cover and cook till tomatoes are cooked. Garnish with chopped coriander and few drops of lime.

Kashmiri Saag made with Palak

Ingredients:

2 & ½ tsps Mustard oil

10 nos whole kashmiri chlli

3 nos brown cardamom

20-25 garlic cloves

1 bunch washed palak no need to chop off the stalks

Salt to taste                                                                

Heat mustard oil in a pressure cooker then add whole kashmiri chlli, brown cardamom, then add 20-25 garlic cloves when garlic turns browns, turn up heat and add washed palak (no chopping needed), a little salt, little water. Give it 1 whistle and then simmer.

Open when pressure is relased from the cooker.

Chaat Masala

Chaat Masala

Ingredients
50 grams fennel seeds
50 grams cumin seeds
50 grams coriander seeds
50 grams whole red chilies
50 grams black salt
1 tsp citric acid
1 tbsp ajwain
1 tbsp black pepper

1/2 tsp noshader/ amonium chloride

1/2 tsp hing and 1/2 tsp mint

In a grinder, add 50 grams fennel seeds, 50 grams cumin seeds, 50 grams coriander seeds, 50 grams whole red chilies, 50 grams black salt, 1 tsp citric acid, 1 tbsp ajwain, 1 tbsp black pepper, ½ tsp noshader, ½ tsp heng and ½ tsp mint and mix well. Chaat Masala is ready. Sprinkle on your favorite food to enhance the flavor.

Chettinadu Meen Kolumbu

Ingredients:

Cleaned and cut fish pieces

Oil 

garlic 

tumeric pwdr

red chilli pwdr

green chilli

shallots chopped lenghwise

chopped tomato 100 gms

Juice of tamarind

coconut milk

1tsp mustard 

 

Oil-heat, add mustard after it crackles add lots of garlic, then shallots chopped and green chilli. Fry till tranclucent then add red chilli pwdr and chopped tomato. Then 2 tsp turmeric pwdr, coriander pwdr. Fry till masalas cooked. Then add tamarind juice and  coconut milk. Let it come to a boil then add fish pieces cook abt 10-15 min.

Rava Ladoo

1 cup rava/suji
3/4 cup sugar
2 elaichi
1/4 th cup grated coconut
60 ml of evaporated milk
Coarsley chopped cashew, walnuts, almonds. some raisins.
Dry roast the coconut; keep aside.
Grind the sugar and elaichi in mixer to a powder.
Heat some ghee in thick bottomed tava. Fry the dry friuts and raisins and keep aside. In the remaining ghee (add more if required) roast the suji till a nice aroma arises.
Mix the roasted coconut and dry fruits along with powdered sugar. Mix well. While the mixture is still hot, roll the ladoos between palms. Dip the palms in a bowl of water before each rolling. Helps prevent the hands getting burnt as well as in easy ball formation.

Rajma

Dry roast: 1 badi elaichi, 4-5 green elichi, jeera, coriander seeds, 1 small flake of star anise (not whole). Powder it.
Pressure cook overnight soaked rajma with the above powder.
Put rajma in kadai and add water, chopped garlic, ginger and green chilli and cook on low heat.
Tadka:
pour some oil.
add jeera, 1badi eliachi, cloves
add onion, cook till light brown
chop garlic ginger
add turmeric, chilli, corriander, cumin pwdr
add chopped tomatoes and coriander leaves . A pinch of sugar.

Add  above paste to rajma. A little butter a little dahi, few drops of lime and let simmer.

Rajma

Dry roast: 1 badi elaichi, 4-5 green elichi, jeera, coriander seeds, 1 small flake of star anise (not whole). Powder it.
Pressure cook overnight soaked rajma with the above powder.
Put rajma in kadai and add water, chopped garlic, ginger and green chilli and cook on low heat.
Tadka:
pour some oil.
add jeera, 1badi eliachi, cloves
add onion, cook till light brown
chop garlic ginger
add turmeric, chilli, corriander, cumin pwdr
add chopped tomatoes and coriander leaves . A pinch of sugar.

Add  above paste to rajma. A little butter a little dahi, few drops of lime and let simmer.

Paneer Tikka Masala

Marinade:
ginger garlic paste- a good amount
masalas: turmeric,red chilli, cumin, corriander, dry mango, chat masala pwdr and garam masal pwdr
corriander and green chilli chopped,
whisked curd
drizzle oil for binding
Combine all to form a paste
Marinate the items (large chopped onion, tomato, green pepper, paneer pieces)
Skewer Paneer, onion, pepper, tomato. Drizzle oil and bake in oven

Arbi Tamatar

Boil the arbi with salt.
Tempering: add oil, 2 -3 red chillis, cumin, mustard, urad dal
Add chopped onion, cook to translucent with salt.
Add ginger garlic paste then turmeric, red chilli, corriander, cumin (a little) pwders
Then add chopped tomatoes with a pinch of sugar.
Cook till oil is released. Add arbi. Simmer for some time. Switch off and add few drops of lemon.Garnish with chopped corriander.