Kala Bhaat Online Cooking Indian Recipe

Kala Bhaat Online Cooking Indian Recipe

If you know even a little bit of Marathi, the first question you are going to ask me is - "How come your Kala(black) bhaat is yellow?" :-D I know it. but this is the exact question I have been asking my aunt ever since I tasted it first - which was many years ago. Well, here's the deal. The main flavor associated with this rice is "Goda Masala" which is also known as "KaLa Masala". I have read some debates on the blogs about how goda masala is different than KaLa Masala. and as luck would have it, right now , I have both Goda Masala from Mumbai and KaLa masala from Marathwada region. but the term "Goda" or "KaLa" is used interchangeably in my family, for that Maharashtrian spice mix without onion or garlic. So in my family, Goda masala IS KaLa Masala. So instead of calling "Goda Bhaat" which would indicate sugary rice, we probably got the name "KaLa bhaat". Are you thoroughly confused yet? :-D


Kala Bhaat
Spicy Rice
Ingredients
1 1/2 cup basmati rice, washed & drained
1/2 cup green peas, (fresh or frozen)
3 cups warm water
salt to taste
1 tsp chili powder
1 tbsp toop/ghee/clarified butter

Tempering
1 tbsp oil
3-4 star anise/baadiya
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
1 tbsp Goda Masala

Garnish
2 tbsp chopped cilantro/coriander leaves
2 tbsp fresh coconut

Suggested Accompaniment
Toop/Ghee/Clarified Butter
Maththa/spicy buttermilk
Jilbi/Jalebi

Method
1. Heat oil in a heavy bottomed saucepan. Add the tempering ingredients.
2. Saute for 2 minutes. Add drained rice and peas. Saute for 30 seconds.
3. Add chili powder, warm water and salt. Bring to boil.
4. Switch the gas to low. Partially cover the pan. Let it cook for 15 minutes or till rice is cooked.
5. Drizzle some ghee/clarified butter. Switch off the gas.
6. Keep it covered for 10 minutes.
7. Serve hot with maththa (spicy buttermilk) and jilbi/jalebi.

Note -
1. If you like you can add more vegetables like potatoes, cauliflower etc.
2. Use good quality/fresh goda masala for the best results as the flavor is directly dependent on this masala.

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Coconut rava ladoo Online Recipe for Sweets

Coconut rava ladoo Online Recipe for Sweets

Ingredients

1 cup fine rava (dry roasted chiroti rava)
1/2 cup dry coconut powder
1 cup sugar
Ghee - as per requirement
1/2 tsp Cardamom powder
Few cashews broken into small pieces
Few dry grapes

Grind the rava and sugar together in the mixie to get a fine powder.

Roast the cashews in little ghee and add it to the powder. Add dry grapes and cardamom powder. Heat about 2 tbsp ghee and fry the dry coconut powder till it changes colour to golden brown. Add this also to the rava mixture.

Melt ghee (you will require between 1/4 cup to 1/2 cup, depending on how you prefer it) and mix well. If you dont like much of ghee, you can sprinkle little milk to help in making ladoos.

Make small round balls. Quick coconut rava ladoo ready.

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Aloo Tamatar Subzi - Curried Potatoes In Tomato Sauce Online Recipe

Simple,comforting and flavorful – is how I would describe today’s vegetarian dish with overtones of North Indian style of cooking.I learnt this recipe during my college days from one of my numerous North Indian friends who would bring it in her tiffin dabba with rotis.I reminse the days when we would swap our tiffin dabbas and how I'd lap up delicious North Indian fare like stuffed paranthas and chole while my friends would relish our South Indian tiffins like masala dosas,idlis and garellu.

I always tried out different combinations of a particular dish(which is new to me) using different spices with recipes like curried baby potatoes and aloo palak and finally settle for one which is suited to my palate in terms of spice and flavor.North Indian cuisine calls for the use of less spice than our Andhra cuisine.If I feel that the flavor of a dish needs to be peped up a bit in terms of spice then I do make a subtle change without playing too much with the ingredients and cooking style of the authentic original recipe.The end result has never been disappointing so far and I always had my family and friends relish the food served to them..:)

Aloo Tamatar Sabzi or Curried Potatoes in Tomato Sauce is very simple,everyday dish regularly cooked in many North Indian kitchens.Boiled potatoes are cooked in a spiced gravy of onions and tomatoes and it makes a great curry with rotis and chapatis.I also make this sometimes as an accompaniment to a subtle flavored rice or steamed white rice.
Aloo Tamatar Subzi (Potato-Tomato Curry)

Ingredients:

4 medium potatoes (boiled and slightly mash with hand roughly to form small chunks)
1 large onion chopped finely
3 cloves garlic finely minced
1" ginger finely minced
1/2 tsp mustard seeds
2 dry red chillis
10-12 curry leaves
2 green chilli slit length wise
1 tsp red chilli pwd (adjust according to your choice)
1 tbsp coriander pwd
1/2 tsp cumin pwd
1/4 tsp turmeric pwd
salt to taste
3 medium sized tomatoes finely chopped
1 1/2 tbsp oil
chopped coriander leaves for garnish
1 tsp jaggery or sugar (optional)

Heat oil in a cooking vessel and add the mustard seeds and let them pop.Now add the red chillis and curry leaves and stir fry for a few seconds till the flavors are released in the oil.Now add onions,ginger and garlic and saute till the onions turn light brown.Add the green chillis and all the pwds.Combine.
Add the tomatoes and stir fry till the oil seperates and it gets mushy.
Add the potatoes and combine and keep covered with a lid on low heat for 3-4 minutes.
Remove lid and cook further for another 3-4 mts stirring once in a while.
Add salt and enough water to cover the potatoes.
Bring to a boil and let it simmer on low heat till you get the desired curry consistency.Finally add the jaggery/sugar and combine.Turn off heat.Garnish with chopped coriander leaves.
Serve hot with rotis/chapatis/steamed white rice.

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Teriyaki Chicken Thighs, Online Cooking Recipes

Teriyaki Chicken Thighs, Online Cooking Recipes

I wanted a quick and healthy meal for dinner. I found a tasty looking recipe on the Food Network by Ellie Krieger for teriyaki chicken thighs that looks simple and delicious. I adapted the recipe a bit by using chicken stock instead of dry sherry and added just a touch of sesame oil to the marinade for added flavor. They turned out tender and so flavorful and my entire family enjoyed them. I served this chicken with brown rice and roasted asparagus for a healthy and filling meal.

Teriyaki Chicken Thighs:

Adapted recipe by For the Love of Cooking.net

Original recipe by Ellie Krieger on Food Network

• 5 boneless skinless chicken thighs, trimmed of fat
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 2 tbsp chicken stock
• 2 tbsp rice vinegar
• 1/2 tsp sesame oil
• 2 cloves of garlic, minced
• 1 tsp fresh ginger, finely grated
• 1/4 tsp red pepper flakes
• 2 tsp sesame seeds

Combine the soy sauce, sugar, chicken broth, vinegar, garlic, ginger, sesame oil, and red pepper flakes in a large zip lock bag. Mix until well combined. Add the trimmed chicken thighs to the marinade, seal the bag, and place in the refrigerator for up to 4 hours.

Heat a large skillet over medium heat then coat with cooking spray. Once the pan is hot, add the chicken thighs and cook for 4-5 minutes on each side or until the chicken is cooked through. Sprinkle the chicken with sesame seeds and serve immediately. Enjoy.

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Zucchini Coins with Marinara and Parmesan - Online Cooking Recipes

This is my new favorite side dish or appetizer. I created these with some of the leftover marinara, panko crumbs, and Parmesan I used for the Chicken Parmesan I was making for dinner. The zucchini coins were simple and quick to make and tasted wonderful! I loved the flavors and textures of this dish with the soft zucchini and marinara sauce, the salty cheese, and the crispy panko. I will be serving these the next time I need an appetizer or nice side dish.

Zucchini Coins with Marinara and Parmesan:

Recipe and photos by For the Love of Cooking.net

• Olive oil
• 2 zucchini, sliced into thick slices
• Sea salt and freshly cracked pepper, to taste
• Marinara
• Parmesan cheese, shredded
• Italian seasoned panko crumbs

Preheat the oven to 350 degrees. Line a baking sheet with tin foil then coat with cooking spray.

Slice the zucchini into thick slices. Toss the zucchini coins with a drizzle of olive oil, sea salt and freshly cracked pepper, to taste, until evenly coated. Place the coins on the baking sheet then spoon a bit of marinara on top, followed by Parmesan cheese, and a bit of panko crumbs.

Place into the oven and bake for 15-20 minutes or when the zucchini is just tender and the panko is golden brown. Serve immediately. Enjoy

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Hyd Biryani Blog

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Tomato Keema (Tomaito Kema)

Ingredients

• ½ kg. minced beef
• 250 grm. Potatoes (cut in small pieces)
• 250 grm. tomatoes (remove skin and chop)
• 1 onion (large size)
• 6 tbs. oil
• 6 whole black pepper (Kali Mirch)
• 6 cloves1 black cardamom (Bari Ilaichi)
• 1/4 tsp. cumin seeds (Zeera)
• 1 tsp. coriander (Dhaniya) powder
• 1 tsp. salt (according to taste).
• ¼ tsp. turmeric (Haldi) powder
• ¾ tsp. chili (Lal Mirch) powder
• 1 tsp. ginger (Adrak) paste
• 1 tsp. garlic (Lehsan) paste
• ½ tsp. garam masala powder

Instructions

1. Finely chop the onion and sauté in oil until light brown.
2. Add all the spices and finely chopped tomatoes.
3. Cook on medium heat till water is almost dried.
4. Add mince meat mix and dry the water again.
5. Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
6. Add tomatoes and cook till they are done and water dries.
7. Sprinkle garam masala powder.
8. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice.
9. Serve with naan or boiled rice.

Serving: 4 to 5 persons

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Baingan ka Bharta (Bangan ka Bhurta)

Ingredients

• ½ grm. eggplant (Bengan
• 1 tsp. cumin seeds (Zeera)
• 2 spring onions
• 2 tbs. tamarind (Imli) paste
• 1 tsp. salt (according to taste)
• ½ tsp. chili (Lal Mirch) powder
• 4 tbs. oil
• ¼ tsp. turmeric (Haldi) powder
• 3-4 tbs. yogurt
• 2-3 green chilies – chopped
• 2 tbs. mint (Podina) leaves – chopped
• 1 tbs. lemon juice
  

Instructions

1. Roast the eggplant in hot oven till the skin gets slightly burnt and shriveled.
2. Put the hot eggplant in a bowl of water and remove the skin.
3. In a pot add all the ingredients to the eggplant pulp meshed nicely and cook on medium flame till the water has dried up (stirring continuously otherwise it will burn).
4. When ready it will come in a ball shape and will turn light brownIt can be served with rice, chapati or as salad when cooled.

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Tikka Boti (Tika Botti) Recipe

Ingredients

• ½ kg cubes of beef
• 2 tbs. raw papaya (grinded)
• ½ tsp. ginger (Adrak) paste
• ½ tsp. garlic (Lehsan) paste
• ½ tsp. salt (according to taste)
• 2 tbs. yogurt
• 1 tsp chili (Lal Mirch) powder or1 tbs. chopped green chilies

Instructions

1. Mix together all the spices, yogurt and papaya and coat the beef cubes with it.
2. Leave to marinate for 5-6 hours preferably overnight.
3. Grill/barbeque over charcoal.
4. Serve with Mint (Podina) chutney, yogurt and onion rings and Naan.

Serving: 2 to 3 persons

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Khubani ka Meetha (Khoobbani ka Mitha) Recipe

Ingredients

• 250 grm. Dried Apricot
• 2 cups water
• 3 tbs. sugar
• ½ liter milk
• 2 tbs. sugar for custard
• 2 tbs. custard powderFresh cream

Instructions

1. Presoak the apricot preferably overnight.
2. Remove the pits and take out the almond from inside the pit and keep aside.
3. In a pot boil the apricot with 2 cups of water.
4. Add the 3 TBS of sugar to this water.
5. When the quantity of the water is reduced to 1-cup remove from heat.
6. Cool and grind to a paste that is neither too thick nor too fine.
7. Add the almonds that were removed from the pits to this pulp mixture.
8. In another pot prepare the custard either according to instructions on the custard powder packet or according to the following.
9. Take ½ liter of milk. Bring to the boil.
10. Add the 2 TBS of sugar.
11. Meanwhile mix the 2 TBS of custard powder with a few TBS of milk and add to the boiling milk stirring constantly otherwise it will coagulate.
12. Cook for a few minutes till it thickens slightly.
13. Remove from heat and cool.
14. Now in a dish you can do either one of the following
15. 1. Add the custard then top off with a layer of the apricot pulp and then with a layer of fresh cream. OR
16. 2. Add a layer of custard then a layer of apricot one on top of the other.
17. Then add a final layer of fresh cream.Serve chilled.

Serving: 2-3 persons

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Imli ki Chutney (Imlee ki Chatni) Recipe

Ingredients

• 250 gms. tamarind (Imli)
• 2 cups sugarSalt according to taste
• 1/2 tsp chili (Lal Mirch) powder
• ½ inch piece of ginger (Adrak) or Dried ginger (Sounth)

Instructions

1. Soak the imli in lukewarm water so that it softens.
2. Rub well to remove the seeds.
3. Strain out all the juice into a container.
4. Put on low heat and bring to boil.
5. Add sugar, salt and chili powder and keep stirring and cooking on low heat till it starts to become thick.
6. A small piece of ginger can be added and later removed for an extra flavor.
7. When desired consistency achieved remove from heat and allow to cool before storing (in a jar with a lid).

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Raan Roast (Leg Piece Rost) Recipe

INGREDIENTS

• Mutton leg(Raan) 1
• Yogurt 250 gms
• Milk 1/2 cup
• Saffron 1/2 tsp
• Oil 4 Tbsp
• Mixed hot spice(Garam Masala)1 tsp
• Salt to taste
• Ginger 2 inch piece(finely chopped)
• Garlic 6 cloves(finely chopped)
• Crushed chillie flakes 1 Tbsp or to taste
• roasted cumin seed 1 tsp (grinded with knife)
• onion whole 1
• green chillies 5-6
• spring onion 2

COOKING DIRECTIONS

1. Warm half cup milk in pan and add saffron in it stir well.
2. Take raan ,make cut mark on both sides with the help of knife and rub mixed hot spice (Garam Masala) on both sides and leave for 10 min
3. Take a bowl add Yogurt, Salt, Ginger, Garlic, Oil, diluted Saffron (from step 1), Red Chille flakes, Grounded Cumin and mix
4. Pour the solution from step above on Mutton Leg and rub well.(Leave it for another 15 min)
5. Put the Mutton Leg in baking tray and just place onion,spring onion and green chillies on top and now put in oven 180 degree for 12 min Change the side of Mutton Leg and let it bak for another 12 min
6. After 12 minutes take the leg out and pour all juices from the baking tray to another pan and put the Leg in a serving plate.
7. Garnish
8. Strain out Blend the Onion, Green Chillies and Spring Onion in a blender.
9. Add the blended Onion, Green Chillies and Spring Onion back to the Juices and put it to Bake until it turns into a thick suace
10. Once ready pour this sauce on the Mutton Leg
11. It's ready to be served

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Pani Puri (Pane Pori) Gol Guppay Recipe

INGREDIENTS

Pani (Spicy Water):

• 1 cup mint leaves (Pudina)
• 2 to 4 green chilies (adjust to taste)
• 3 tablespoons tamarind paste (Imli)
• 3 tablespoons lemon juice
• 1 teaspoon black salt
• 1 teaspoon salt (adjust to taste)
• 1/4 teaspoon ginger powder
• 1/8 teaspoon asafetida (Hing)
• 1 tablespoon roasted cumin seed powder
• 1 tablespoon sugar (adjust to taste)
• 1/2 teaspoon black pepper
• 4 cups water (adjust to taste)

Puris (Golgappay):

• 1/4 cup All Purpose flour (Maida or Plain Flour)
• 3/4 cup fine Sooji (Semolina Flour)
• 1/2 cup water (as needed)

COOKING DIRECTIONS

Pani (Spicy Water)

1. Blend everything except the water together to make a fine paste.
2. While blending, add water as needed to blend.
3. Taste to adjust the green chilies as they can be mild or hot.
4. Add more lemon juice, sugar, and salt as needed to your desired taste.
5. Remember you will be adding more water to dilute so paste should be spicier.
6. Strain the paste using water as needed.
7. After straining mix the paste with remaining water or adjusting to the taste.
8. The pani (water) will taste best if refrigerated for a day.
   

Dough for Puris

1. Mix the flour and sooji. Add water as needed to make firm dough.
2. Knead the dough until it is pliable.
3. Cover the dough with a damp cloth for about ten minutes.
4. Damp two kitchen towels, spread one damp towel over a cookie sheet or plain surface, close to where you are going to fry the puris.
5. Divide the dough into about 60 small balls.
6. Keep them under a damp cloth. Start rolling each ball to about a 2-inch diameter circle.
7. Place over a damp towel and cover with another damp towel.
8. Do this for all 60 puris.
   

TIP: Placing the puris between damp cloths helps the puris to puff evenly on all sides.

Prepare Puris

1. Heat the oil on medium high heat.
2. Oil should be about 1 1/2 inch high in frying pan.
3. To test the oil, put a little piece of dough in the oil.
4. The oil is ready if the dough comes up right away and does not change color.
5. Start frying the puris, starting first with the puri you first rolled.
6. Put one puri in the oil and press lightly.
7. When it puffs turn over and put another puri in the oil.
8. Keep adding six to eight puris at a time.
9. Fry the puris until they are golden-brown all around by turning a few times.
10. Take the puris out and place over paper towel, so the excess oil is absorbed.

TIP:

1. When taking the puris out of the frying pan, make sure to tilt the skimmer so that the excess oil is drained before placing on the paper towel.
2. Fry all the puris. They should be crisp and puff like a ball.

Serve

1. Pani puris are served by making a small hole in each puri.
2. Fill the puris with boiled and chopped potatoes, or boiled chickpeas.
3. Finish by filling each puri with the spicy pani (water).
   

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Vegetable Cutlet (Vegitabal cutlit)

INGREDIENTS

• Potato - 2
• Carrot -1
• beans - 8
• Peas - 1/4 cup
• Onion - 1/2 sliced
• green chilly - 1 chopped
• Garam Masala - 1/2 tbsp
• Cilantro and mint chopped - few
• Ginger garlic paste - 1/2 tbsp
• turmeric - 1/4 tbsp
• Oil for deep frying
• bread crumbs - 2 slices
• Cashew nuts - 8 crushed
• Maida - 2tbsp
  

COOKING DIRECTIONS

1. Pressure cook all the vegetables together and mashed it.
2. Heat 1tbsp oil in a pan, add the chopped onion and ginger/garlic paste.
3. Once it is done add the green chillies and turmeric and garam masala and mix everything together and cook for 1 mins.
4. Now add the mashed vegetables and salt and the chopped mint(3 0r 4 leaves) and chopped cilantro.
5. Don’t add water to it. Allow it cook for 3-4 mins. Now remove it from fire. Make small lemons size balls from the mixture.
6. Make a maida batter (all purpose flour) 2tbsp of maida and little water.
7. Now dip each piece one by one in the maida batter.
8. And then roll it in the bread crumbs and flatten the balls and deep fry it in the oil.
9. Now the delicious crispy cutlet is ready.

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Moong Dal Crumpets (Mung Daal Crumpits)

INGREDIENTS

• 1/2 cup yellow moong dal - soaked for 5-6 hours


• 1 onion grated


• 2 green chillies


• 1 teaspoon salt


• 1 egg


• 1 Tablespoon jeera powder


• 1 Tablespoon dhana powder


• 1/2 teaspoon baking powder


• 1/4 cup sweetcorn


• 1/2 cup chopped dhania

COOKING DIRECTIONS

1. Grind moong dal in food processor.


2. Add egg. Remove from frood processor.


3. Add rest of the ingredients.


4. Heat little oil at a time and cook the crumpets on both sides.


5. Serve hot with sauce or chutneys.
   

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Methi Pakoras (Maithi Pakorras)

INGREDIENTS

• Methi leaves 1 bunch
• Gram flour 1/2 cup
• Wheat 1/2 cup
• Ground rice (optional) 1/2 cup
• Ginger 1" piece
• Green chillies 5
• Mango powder 1 tsp
• Sour curd 1/4 cup
• Salt and sugar to taste
• Oil for frying

COOKING DIRECTIONS

1. Chop methi leaves very finely.
2. Wash and squeeze out the water.
3. Mix all the above ingredients together.
4. Add 1 tbsp. hot oil in this batter.
5. Now make pakoras and deep fry to a golden brown.
6. Serve with lime pickle, tea or chutney.

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Aloo Cholay (Alu Choly)

INGREDIENTS

• Potatoes 1/2 kg boil, peel, cut in small pieces
• Chickpeas 1/2 kg wash and soak in water for 30 minutes
• Masoor lentil 1/2 cup washed
• Tomatoes 4, finely chopped
• Green chillies 6, finely chopped
• Mint 1/2 bunch, finely chopped
• Onions 3 medium, sliced fine, soaked in salted water
• Lemons 2, cut in eight pieces
• Soda bicarbonate 1 tsp
• Cumin seeds 1/2 tbsp, roasted and powdered
• Sonth 1/2 tsp powdered
• Chaat masala 1/2 tbsp
• Sweet and sour tamarind chutney as needed
• Salt to taste

COOKING DIRECTIONS

1. Drain the chickpeas. In a large pan combine chickpeas with masoor daal add water and bring to boil.
2. Turn down heat add soda bicarbonate.
3. Cook till tender. Remove from heat, add sonth, salt and a little cumin seed powder and mix well.
4. Serve the remaining ingredients in separate small dishes; do not add to the chaat, before serving.
5. Let people help themselves according to taste.
6. Chaat spoils quickly if onion, tomatoes and potatoes are added in with it.

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Coconut Burfi (Khopara Barfi) Coconut Sweet

Ingredients

• 225 gms Khoya


• 225 gms coconut (dry and ground)


• 1 tsp cardamom seeds (ground)


• 1 tbsp ghee


• 2 1/2 cups sugar


• 2 cups water


• 1/2 tsp almonds (grated)


• 1/2 tsp pistachios (grated)

How to make coconut burfi:

1. Mix khoya and coconut and fry them lightly with ghee on a low heat.


2. Add cardamom and mix well.


3. Prepare one-string syrup by dissolving sugar in the water.


4. Now stir the coconut mixture into the syrup.


5. Grease the plate and spread the grated nuts on it.


6. Spread the prepared evenly over the plate and allow it to cool.


7. Now with the knife, cut it into desired shapes.


8. Turn them over so that nuts covered part appears on the top.


9. Nariyal ki burfi is ready to be served.

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Kheer (Kher) Sweet Recipe

Ingredients

• 1/4th cup long grain rice (washed and drained)


• 4-5 cups milk


• 2-3 cardamom seeds (crushed)


• 2 tbsp almonds (blanched silvered)


• A pinch of saffron threads, soaked in a little hot milk


• 1 tbsp skinned pistachio nuts (chopped)


• 1 tbsp raisins (optional)


• 2-3 tbsp sugar or as desired

How to make kheer:

1. Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.


2. Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.


3. Add the sugar and stir until completely dissolved.


4. Remove the rice kheer from heat and serve either warm or chilled.
   

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Besan k Laddo (Basan k Laddu)

Ingredients of besan laddoo :

• 2 cups gram flour (besan)


• 11/2 cup sugar (grinded)


• 1 cup ghee


• 1 tsp each almonds, pistachios, cashew nuts (chopped)

Preparation of besan ke ladoo:

1. In a kadhai mix gram flour and ghee over a low heat.


2. Keep constantly stirring to avoid lumps.


3. When it releases an appetizing smell, it is ready.


4. Remove from the heat and allow it to cool.


5. Add sugar and nuts to the gram flour and mix thoroughly.


6. Now form ping-pong size balls of the mixture.


7. Besan Laddoo are ready to be served.
   

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Kulfii (Kulfi)

INGREDIENTS:

• 4 cups milk
• 8 tsp. sugar or to taste
• 1/2 tsp. ground green cardamom seeds (chotti elaichi)
• 1tbsp. skinned pista (pistachios), thinly sliced
• 1tbsp. skinned badam (almonds), finely ground (optional)

Preparation of kulfi recipe :

1. Put the milk into a wide, heavy pan and bring to boil over high heat, stiring constantly.
2. Now lower the heat and cook the milk, stirring constantly, until it has thickened and reduced to about 13/4th cups. (This will take about 40-45 minutes).
3. Stir the sides of the pan constantly to avoid scalding.
4. Now add the sugar, nuts and cardamom seeds, stir well, allow to cool.
5. Pour the mixture into Kulfi molds or small ramekins, distributing evenly.
6. Cover with plastic wrap or foil and freeze until set, about 6 hours.
7. To serve, remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi.
8. Slip each kulfi on to a dessert plate, cut across into 3-4 slices, and serve.

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Sarson ka Saag (Srson ka Sag)

Ingredients

• 1 kg: Sarson (green mustard)
• 250 gm: Spinach
• 2 fresh: Shalgam (turnips) (peeled and chopped (optional)
• 3-4 flakes: Garlic (finely chopped)
• 2" piece: Ginger (finely chopped)
• 2-3 Green chillies (finely chopped)
• 2 tsp: Makki ka atta (maize flour)
• 11/2 tsp: Powdered gur (jaggery)
• Salt to taste
• Tadka (tempering)
• 3 tsp: Desi ghee
• 1/2 tsp: Red chilli powder
• 2-3: Green chillies (finely chopped)
• 1" piece: Ginger (finely chopped)

Method

1. Wash, clean and chop the mustard and spinach leaves.
2. Pressure cook the leaves with garlic, ginger, green chillies and shalgam.
3. Add salt and 1/2 a cup of water. The saag will be done in 15-20 mins.
4. Remove from fire and cool.
5. Grind the spinach to a rough paste.
6. Add makki ka atta and cook for 15 minutes on low heat.
7. Prepare tadka with ginger, green chillies and red chillies in ghee and add to the hot saag and mix lightly.
8. Serve hot with Makki ki Roti.

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Mixed Vegetables (Mexed Vegitables)

Ingredients

• 1 tsp fenugreek (Methi) leaves
• 1 tomato
• 1 medium onion-chopped
• 1 tsp cumin seeds (Zeera)
• ½ tsp. salt to taste
• 1/4 tsp turmeric (Haldi) powder
• 3-4 green chilies chopped
• 2-3 tbs. oil
• ½ cup cauliflower -chopped
• 4 pcs. Arvi
• 2 potatoes
• 1 capsicum
• 1 radish
• ½ cup all type of beans-chopped
• 1 turnip (Shaljam)
• 1 beetroot (Chuqandar)
• ½ cup cabbage chopped
• ½ cup peas
• 1 eggplant (Bengan)
• 1 carrot

Instructions

1. This dish is made with as many vegetables as you like.
2. Their quantity should be adjusted according to your needs and the size of the vegetable available.
3. The following is a list of the vegetables that make a great dish, but you can adjust it according to your own personal likes/dislikes:
4. Potato, Cabbage, Cauliflower, Eggplant, Radish, Bell peppers, Carrot, Peas, assorted beans, beetroot.
5. All chopped.
6. Heat the oil and add all the ingredients and spices.
7. Cover and cook on very low heat till the water has dried and all the vegetables have become soft.
8. It is better if they are a little bit crunchy.
9. Serve with naan or boiled rice

Serving: 4 persons

DO NOT ADD EXTRA WATER. LET THEM COOK IN THEIR OWN JUICES.

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Chicken Tikka (Chickkin Tika)

Ingredients

• 1 kg. chicken1
• ½ tsp. ginger (Adrak) paste
• 1½ tsp. garlic (Lehsan) pastebunch fresh Coriander (Dhaniya) leaves
• 3-4 green chilies
• 1 medium onion
• 1 tsp garam masala
• 4-5 whole dried red chilies
• ½ salt (according to taste)
• 6 tbs. yogurt OR 3 tbs. lemon juice

Instructions

1. Mix all the spices together.
2. Put in a blender and make a paste.
3. Make 4-5 deep cuts on each side of the chicken pieces.
4. This will help it cook better on the inside as well as giving it a better flavour.
5. Coat the pieces with the paste and leave to marinate for a few hours preferably overnight in fridge.
6. Then BBQ or bake in oven.
7. If baking in the oven use an aluminum tray covered with foil for the first 20 minutes at 375o F.
8. Uncover, turn the chicken over, and cover it up again. Bake for an additional 10-15 minutes.
9. By this time the chicken should be cooked.
10. Increase the temp to 4500F , uncover and bake until the top is dry and the cuts that you made have 'opened up'.
11. Turn over and when it looks done - it’s done!
12. Serve with salad and naan

Serving:

2 to 3 persons

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Fried Fish (Frid Fissh)

Ingredients

• 1 kg. fish filets

Marinate:

• ½ tsp. salt (according to taste)
• 2-3 tsp. lemon juice
• 1 tsp. garlic (Lehsan) paste
• ½ tsp. chili (Lal Mirch) powder
• ¼ tsp. carom seeds (Ajwain)

Batter for frying:

• 4-5 tbs. basin (Chana or rice flour)
• ½ tsp. salt (according to taste)
• ½ tsp. chili (Lal Mirch) powder

Instructions

1. Mix the ingredients for marinate.
2. Coat the fish with the marinate and leave for 2-3 hours in fridge.
3. Prepare batter using water to make paste (not too thick or thin).
4. Dip the pieces in batter and deep fry till golden brown.
5. Serve with fries or Mint (Podina) sauce and naan.

Serving:

2 to 3 persons.

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Achari Mutton (Acharii Muton)

Ingredients

• 1/2 cup coriander leaves chopped
• 1/2 tsp fenugreek seeds
• 1 tsp fennel seeds
• 1/2 tsp cumin seeds
• 800 gms mutton
• 1 tsp turmeric powder
• 8 red chillies whole
• 1 tsp red chilli powder
• 4 medium tomatoes
• 5 cloves
• 1 tsp onion seeds
• 7 tblsp mustard oil
• 2 tblsp ginger chopped
• 4 medium onionssalt to taste
• 1 tblsp garlic chopped
• 1 tsp mustard seeds

How to make achari mutton :

1. Wash and cut the mutton into 11/2" cubes.
2. Take off and cut the onions.
3. Cut the tomatoes.
4. Roast the whole spices separately and grind everything coarsely.
5. Heat up oil in a thick-bottomed pot to smoking point, cool and again heat up the oil and stir fry the onions till brown.
6. Mix in the cut ginger-garlic.
7. Mix well.
8. Mix in coarsely ground masala powder.
9. Stir fry for half a minute, stirring all the time.
10. Mix in mutton, stir fry on high flame heat up till mutton pieces are well browned.
11. Mix in the tomatoes, turmeric powder, red chilli powder and salt and mix well.
12. Stir fry till oil leaves the masala.
13. Mix in sufficient quantity of water (about 21/2 cups), bring it to a boil and cover.
14. Stir fry till the mutton is fully done.
15. Adjust the flavor and serve hot decorated with coriander leaves.

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Besan KI Roti ( Basan Ki Rote)

Ingredients

• 3 cups besan ata
• 1½ cup wheat flour
• ½ tsp. salt
• ¼ tsp cumin seeds (Zeera)
• ¼ tsp. chili (Lal Mirch) powder
• 2 tbs. oil
• 1 pinch asafetida (Heeng)
• 2 cups ghee

Instructions

1. Mix besan and wheat flour.
2. Add salt and mix.
3. Add a little water and mix.
4. The consistency should be soft and putty-like.
5. It helps if you kneed it with a wet hand.
6. Keep the dough in the fridge for 5 minutes.
7. Divide this dough into 4 portions.
8. Roll each portion into a ball and flatten it into a chapati shape (round).
9. Spread a little oil or ghee on it.
10. Make a cut in it from the center to the edge.
11. Pick up the cut edge and start rolling it so that you end up with a cone.
12. With the palm of your hand flatten it while twisting it so that it once again forms a ball type thing.
13. Flatten it again in chapati shape and fry it on medium to low heat with three tbs.
14. oil or more depending on the size of the frying pan.
15. Turn it over once the bottom is golden brown.
16. When both sides are golden brown it’s done.
17. Serve with garlic chutney, achar or raita.

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Bhindi Gosht (Bhinddi Goshht)

Ingredients

• 1 Kg. Mutton
• ½ kg Bhindi
• ¼ tsp. turmeric (Haldi) powder
• 1 tsp. chili (Lal Mirch) powder
• 3 tbs. coriander (Dhaniya) powder
• 2-3 medium onion –chopped or sliced
• ½ cup oil
• 1 tbs. ginger (Adrak) paste
• 1 tsp. garlic (Lehsan) paste
• 1 tsp. garam masala powder
• 6-8 cloves (Laung)
• 6-8 black pepper (Kali Mirch)
• 2 black cardamom (Bari Ilaichi)
• 1-1½ tsp. salt (according to taste)
• 1 cup fresh coriander (Dhaniya) leaves
• 2-3 green chilies – chopped
• 1-2 Lemon

Instructions

1. Fry the onion in oil till brown.
2. Remove the onion and grind.
3. Add Haldi, Dhaniya, Mirch, Adrak, Lehsan and salt in the oil.
4. Fry with little water till it dries.
5. Add mutton and ground onion and cook till water dries again.
6. Add 3 to 4 glasses of water, cover and cook till the meat tenderizes.
7. When meat is almost done add Bhindi and cook till the Bhindi are done and the required gravy is left.
8. Cook throughout on low heat.
9. Garnish with fresh Dhaniya, green chilies and lemon.
10. Serve with naan.
11. Serving: 6 – 8 persons

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Mooli ka Paratha (Muli ka Praatha)

Ingredients

For stuffing:

• 3 Mooli (Radish)
• Salt To Taste
• 1/2 tsp Red chilli powder
• 1/2 tsp Corainder powder
• 2 Green chillies, chopped finely
• 2 tbsp Corainder leaves

For dough:

• 2 cups Wheat flour
• Salt To taste
• Water As needed
• Oil for frying muli paranthas

Preparation:

1. Sieve the wheat flour and salt.
2. Add water and knead to stiff dough.
3. Cover and keep aside.
4. Peel and grate the radish.
5. Squeeze and drain all the water.
6. Heat the pan and fry the radish to light brown.
7. Add salt, red chilli powder, green chillies, corainder leaves and mix well.
8. Allow it to cool.
9. Take some dough and roll into small puri, put 2tsp of stuffing and cover all the sides.
10. Roll again into a thick, round parantha.
11. Heat a tava and fry the mooli ka paratha both sides to crispy and brown.
12. Put some oil over the paratha.
13. Serve the mooli paratha hot with raita or curry.

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Keema Palak (Qeema Palak)

Ingredients

• ½ kg. minced beef
• 250 grm. Palak - chopped
• 2 tomatoes
• 1 onion (large size)
• 6 tbs. oil
• 6 whole black pepper (Kali Mirch)
• 6 cloves (Laung)
• 1 black cardamom (Bari Ilaichi)
• 1/4 tsp. cumin Seeds (Zeera)
• 1 tsp. Coriander (Dhaniya) powder
• 1 tsp. salt (according to taste).
• ¼ tsp. turmeric (Haldi) powder
• ¾ tsp. chili (Lal Mirch) powder
• 1 tsp. ginger (Adrak) paste
• 1 tsp. garlic (Lehsan) paste
• 1 tbs. dill (Soya) or
• 1 tsp. fenugreek (Methi) leaves-Kasuri

Instructions

1. Finely chop the onion and sauté in oil until light brown.
2. Cook on medium heat till water is almost dried.
3. Add mince meat mix and dry the water again.
4. Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
5. Add Palak and cook till the water dries.
6. Sprinkle garam masala powder.
7. Garnish with green chilies and Ginger (Adrak) slices and lemon juice.
8. Serve with naanServing: 4 to 5 persons

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Chicken Makhni (Murgh Makhni)

Ingredients

(a)

• 4 -5 chicken breasts (skinned, cleaned, cubed)
• 1 tsp. chili (Lal Mirch) powder
• 1 tsp. lemon juice
• 1 tsp. butter
• salt

(b)

Marinade:

• 2 tbs. yogurt
• 1 tbs. ginger (Adrak) finely crushed or paste
• 1 tbs. crushed garlic (Lehsan)
• 1 tsp red chili (Lal Mirch) powder
• 1 tsp mustard oil (or ½ tsp crushed Rai)
• 1 tsp lemon juice
• 1 tsp garam masala
• 1 tsp. salt

(c)

Makhani sauce:

• ½ tsp garam masala
• 2 tsp sugar
• ½ tsp chili (Lal Mirch) powder
• 400 g. tomato puree
• 1 tsp crushed ginger (Adrak)
• 1 tsp crushed garlic (Lehsan)
• 100 ml crème
• 1/2 tsp fenugreek (Methi) Leaves
• 500 grm. butter
• 2 green chilies
• ¼ tsp. salt
  

Instructions

(a)

Add mixture of chili powder, lemon juice, and salt to chicken. Leave for 30 minutes.

(b)

Remove whey of yogurt (hang in muslin cloth 15 min

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Andhra Palli Podi /Andhra Peanut Spice Powder

Ingredients :-

Peanuts : 1 Electric rice cooker cup

Dry red chillies : 12

Cumin seeds : 1/2 tspn

Coriander seeds : 1/2 tspn

Garlic pod : 1 big pod

Salt : 1 tspn

Dry descinated coconut : 1 Tbspn

Preparation :-

• Heat a pan and add peanuts and dry red chillies and fry them nicely till done .
• Then add cumin seeds and coriander seeds and fry for 2 mins and switch off stove.
• Immediately add chopped garlic and descinated coconut and mix nicely. With the little heat available after switching off the stove coconut and garlic gets litely fried .
• After 5 mins transfer this to a plate and let it cool.
• Once it is cooled grind them along with salt and adjust the taste accordingly.
  
• Store in a dry air tight container and store in a dry place .
• serve this spicy peanut powder with hot rice and a drop of ghee. This will be good for 6 months.

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