Food Recipes

JHINGA KALIMIRCH
Prawns cooked in a black peppercorn flavoured gavy

Preparation Time : 20 minutes
Cooking Time : 20 minutes
Servings : 4
INGREDIENTS
Prawns (kolambi/jhinga), deveined 20 medium
Black peppercorns 20
Onions 3 medium
Ginger 3 inch piece
Garlic 10 cloves
Ghee 1/4 cup
Green cardamoms 5
Cloves 8
Tomatoes, chopped 4 medium
Cashewnuts 10
Mustard seeds 1/2 teaspoon
Whole dry red chillies 5
Curry leaves 10
Salt to taste
Red chilli powder 2 teaspoons
Saffron (kesar) a few strands
METHOD
Wash prawns thoroughly under running water. Slice two onions and chop one. Grind ginger and garlic to
a paste. Heat two tablespoons of ghee in pan. Add green cardamoms, cloves and half the crushed black
peppercorns. When they change colour, add sliced onions and tomatoes. Sauté for three to four minutes.
Add one cup of water, cashewnuts and bring to a boil. Take off the heat, cool and puree in a blender.
Heat the remaining ghee in a pan, add mustard seeds and whole red chillies. When the seeds splutter
add curry leaves and chopped onions and sauté till light brown. Add salt, remaining crushed black
peppercorns, red chilli powder and sauté. Add ginger-garlic paste and mix. Add prawns and sauté for two
to three minutes. Add the pureed gravy and check the seasoning. Add salt and simmer for two minutes.
Before serving add saffron dissolved in a tablespoon of warm water. Serve hot.
MALWANI FISH CURRY
A simple fish curry from Malvan
Preparation Time : 20-25 minutes
Cooking Time : 10-15 minutes
Servings : 4
INGREDIENTS
King fish (surmai) fillets 500 grams
Cumin seeds 1 teaspoons
Coriander seeds 2 teaspoons
Whole dry red chillies 4-5
Salt to taste
Turmeric powder 1/2 teaspoon
Onions 2 medium
Tomato, chopped 1 medium
Tamarind pulp 1 1/2 tablespoons
Coconut, scraped 3/4 cup
Black peppercorns 6-8
Oil 3 tablespoons
METHOD
Wash and cut fish fillets into one inch sized cubes. Lightly roast cumin seeds and coriander seeds and
grind them into a powder with dry red chillies. Apply salt, turmeric powder and the ground powder to the
fish cubes and keep aside. Chop one onion. Soak tamarind in two tablespoons of water and squeeze to
get pulp. Grind the other onion with coconut and black peppercorns into a coarse paste. Heat oil in a pan,
add chopped onion and sauté till lightly browned. Add tomato and sauté till oil leaves the sides. Add the
coconut paste and cook on high heat for a minute. Add two cups of water and bring the gravy to a boil.
Add fish pieces and cook on medium heat for five to six minutes. Add tamarind pulp, adjust salt, stir and
simmer for five minutes. Serve hot with steamed rice.
KERALA FISH CURRY
A famous fish curry made in Kerala using coconut oil
Servings : 4
INGREDIENTS
Fish, cut into darnes 900 grams
Salt to taste
Coconut oil 2 tablespoons
Mustard seeds 1/2 teaspoon
Curry leaves 15-20
Shallots, thinly sliced 12
Ginger, finely chopped 1 inch piece
Garlic, crushed 5 cloves
Fenugreek seeds (methi dana) 1/2 teaspoon
Kodumpuli, shredded and soaked3
Red chilli powder , mixed with water to a paste4 teaspoons
METHOD
Sprinkle salt and a little turmeric powder over the fish pieces. Heat a chatti, add coconut oil. Add mustard
seeds and when they splutter add curry leaves and shallots and sauté till lightly browned. Add ginger and
garlic and continue to sauté. Crush the fenugreek seeds slightly and add. Sauté for a minute then add the
fish pieces and mix. Add the kodumpulli pieces along with the water and mix. Mix the remaining turmeric
powder and red chilli powder in a little water and add it to the fish. Adjust salt and cover the chatti. Cook
on medium heat till the fish is cooked and the oil surfaces. Serve hot with rice.
CHICKEN SATAY
Super Thai snack with crunchy peanut sauce
Preparation Time : 1 hour
Servings : 4
INGREDIENTS
Fresh red chillies, chopped 1
Boneless chicken breasts 4
Oil 2 tablespoons
Onion 1 medium
Cucumber 1 medium
Salt to taste
Soy sauce 2 tablespoons
Thai fish sauce 2 teaspoons
Lemon juice 1 teaspoon
Ginger, crushed 1 inch piece
Brown sugar 2 teaspoons
Honey 2 teaspoons
Peanut butter 6 tablespoons
Oil 1 tablespoon
Onion , chopped 1 small
Ginger, crushed 1/2 inch piece
Soy sauce 1 tablespoon
Coconut milk 4 tablespoons
Lemon juice 1 tablespoon
Salt to taste
Honey 1 tablespoon
METHOD
Slice each chicken breast into four long strips with a sharp knife. Take the chicken strips in a bowl. Add
salt, soy sauce, Thai fish sauce, lemon juice and mix. Add garlic, ginger, brown sugar and honey and mix.
Let it marinate for an hour preferably in the refrigerator. Heat oil in a griddle plate. Thread the marinated
chicken strips onto satay sticks and place on the griddle plate. Pour some of the excess marinade over
the chicken and cook. For the peanut sauce heat oil in a pan, add the onion and sauté. Turn the satay
stick on the griddle to cook the other side. Add ginger and garlic to the onion in the pan and continue to
sauté. Add soy sauce, peanut butter and two tablespoons of water. Mix and add coconut milk, lemon
juice, salt and honey. Add fresh red chilli and mix. Take the peanut sauce off the heat. Cut the other onion
into quarters and separate the layers. Cut the cucumber into cubes the same size as that of the onion
layers. Thread the onion and cucumber pieces onto toothpicks. Serve the satay with the sauce and the
vegetables immediately.
FISH TIKKA ACHARI
Don’t be surprised at the rate at which these are polished off the platter!
Preparation Time : 40 min
Cooking Time : 10 to 15 minutes
Servings : 4
INGREDIENTS
King fish (surmai) fillets, 2 inch pieces 2 (400 grams)
Lemon juice 2 tablespoons
Salt to taste
Garlic paste 1 teaspoon
Ginger paste 1 teaspoon
Kashmiri red chilli powder 2 teaspoons
Mustard seeds , roasted 1 teaspoon
Fennel seeds (saunf) 1 teaspoon
Onion seeds (kalonji) 1 teaspoon
Fenugreek seeds (methi dana) 1/2 teaspoon
Black salt (kala namak) 1/2 teaspoon
Mustard oil 2 tablespoons
Yogurt, whisked 1 cup
Butter, melted 4 tablespoons
METHOD
Place the fish fillets in a bowl; add the lemon juice, salt, garlic paste, ginger paste, turmeric powder and
chilli powder and mix well. Heat a pan and dry-roast the mustard, fennel, onion and fenugreek seeds.
Crush them along with the black salt with a mortar and pestle. Heat the mustard oil in a pan to smoking
point. Set aside to cool. Add the yogurt to the fish along with the crushed spices and mix. Leave to stand
for thirty minutes. Preheat the oven to 220°C/440°F/Gas 7. When the mustard oil cools completely, add it
to the marinated fish and mix. Place the fish on a greased rack over a tray in the preheated oven. Cook,
for ten to fifteen minutes or till done, basting with the butter once while cooking Serve hot.
BENGALI FISH CURRY

A popular Bengali dish - fish cooked in mustard oil with ginger, garlic and mustard pastes
Preparation Time : 40 mintues
Servings : 4
INGREDIENTS
Rohu fish, 1/2 inch slices 8
Lemon juice 2 tablespoons
Turmeric powder 1 teaspoon
Salt to taste
Mustard oil 4 tablespoons
Mustard seeds 1 teaspoon
Onion seeds (kalonji) 1 teaspoon
Bay leaf 1
Ginger paste 2 teaspoons
Garlic paste 2 teaspoons
Onions, chopped 3 medium
Mustard paste 1 teaspoon
Red chilli powder 1 teaspoon
Coriander powder 2 teaspoons
Green chillies, slit 4
Fresh coriander leaves, chopped 2 tablespoons
METHOD
Marinate fish fillets with lemon juice, half a teaspoon of turmeric powder and salt. Set aside for thirty
minutes.Heat two tablespoons of mustard oil in a pan and shallow fry fish pieces on both sides until
slightly browned. Drain on absorbent paper and set aside. Heat remaining oil in the same pan, add
mustard seeds, onion seeds, whole red chillies and bay leaf, cook for a few minutes till seeds crackle.
Add ginger paste, garlic paste and cook again for a moment. Add chopped onions and cook until slightly
brown in colour. Add mustard paste, red chilli powder, coriander powder and remaining turmeric powder.
Stir and cook masala until oil starts separating. Add two cups of water and salt, bring to a boil and then
add shallow fried fish. Add slit green chillies and cook on a low heat until fish is cooked and oil starts
floating on top. Remove and garnish with chopped coriander leaves and serve hot with steamed rice.
GOAN FISH CURRY

Delicious fish curry cooked the Goan way.
Servings : 4
INGREDIENTS
Pomfret 2
Cumin seeds 2 teaspoons
Coriander paste 2 tablespoons
Ginger, chopped 2 inch piece
Garlic, chopped 15 cloves
Tamarind 1 lemon sized ball
Oil 2 tablespoons
Onion , chopped 1 small
Green chillies, slit 2
Tomato, chopped 1 small
Salt to taste
Malt vinegar 1 tablespoon
METHOD
Clean, wash and cut each fish into five to six pieces. Dry roast cumin seeds, coriander seeds and whole
red chillies. Make a fine paste of all the roasted spices along with coconut, ginger, garlic and tamarind.
Heat oil in a pan. Add onion and sauté till golden brown. Add green chillies and tomato. Cook on medium
heat for three minutes. Stir constantly. Add the paste and one and a half cups of water. Bring to a boil.
Add fish pieces and salt. Cook on low heat for about five minutes or till fish is just done. Stir in vinegar
and serve hot with steamed rice.
MALVANI FISH CURRY

A simple fish curry from Malvan.
Servings : 4
INGREDIENTS
King fish (surmai) fillets, cut into 1-inch cubes 500 grams
Cumin seeds 1 teaspoon
Coriander seeds 2 teaspoons
Dried red chillies 4-5

Turmeric powder a pinch
Salt to taste
Onions 2 medium
Black peppercorns 6-8
Oil 3 tablespoons
Tomato, finely chopped 1 medium
Tamarind pulp 1 tablespoon
METHOD
Lightly roast cumin seeds and coriander seeds and grind them into a powder with dry red chillies. Apply
salt, turmeric powder and the ground powder to the fish cubes and keep aside. Chop one onion. Soak
tamarind in two tablespoons of water and squeeze to get pulp. Grind the other onion with coconut and
black peppercorns into a coarse paste. Heat oil in a pan, add chopped onion and sauté till lightly
browned. Add tomato and sauté till oil leaves the sides. Add the coconut paste and cook on high heat for
a minute. Add two cups of water and bring the gravy to a boil. Add fish pieces and cook on medium heat
for five to six minutes. Add tamarind pulp, adjust salt, stir and simmer for five minutes. Serve hot with
steamed rice.
POT PIE PIZZA
1 recipe Basic Pizza Dough, ready to use

4 teaspoons olive oil
1 pound uncooked ground beef or sweet or hot Italian sausage meat
(removed from casings and crumbled)
1 medium-sized sweet onion, peeled and chopped
1 medium-sized sweet green pepper, seeded and chopped
2 garlic cloves, peeled, crushed, and chopped
1 (28-ounce) can whole tomatoes, roughly crushed
3 ounces canned tomato paste
1 teaspoon dried oregano or dried basil
2 tablespoons minced fresh Italian parsley leaves
Salt and freshly ground black pepper to taste
1/2 pound mozzarella, thinly sliced
Vegetable oil for bowls
Prepare a recipe for pizza dough and let it rise in the refrigerator for 1-1/2 hours.
Preheat the oven to 500 degrees for 60 minutes.
Prepare the sauce while the dough is rising.

Heat to teaspoons of the olive oil in a medium-sized non-aluminum saucepan. Add the meat and cook it
until it is no longer pink. Remove the meat and Drain off the fat.
Heat the to remaining teaspoons of olive oil in the same saucepan and sauté the onion and green pepper
until the onion is just translucent. Stir in the garlic and cook for 1 minute.
Add the sautéed meat, tomatoes, tomato paste, oregano,

parsley, and salt and pepper. Stir and simmer, uncovered, for 45 to 60 minutes. Stir from time to time to
prevent burning. 7. Oil 4 1- to 1-1/2-cup ovenproof bowls, inside and out. Oil a baking sheet.
Spoon the cooked sauce into each bowl, leaving at least 1/2 inch of space at the top of each bowl. Lay
the mozzarella over the sauce in each bowl.
Remove the dough from the refrigerator, punch it down, and divide it into 4 pieces. Roll each piece out
with a rolling pin until it is just large enough to hang over the bowl's edge by 2 inches.
Set the bowls on the oiled baking sheet and bake for 15 to 20 minutes. The dough is done when the crust
is golden brown and sounds hollow when tapped.
To serve, put a dinner plate on top of the dough, and with oven mitts protecting your hands, quickly invert
the pie. Loosen the dough all around the edge with a knife before removing the bowl. The pies can also
be served in their bowls without inverting them. Let each person break through the crust to get to the
filling-just as they would with another type of pie.
NOTE: The dough is refrigerator risen so that it will be stiff when it is rolled out. When the dough is too
soft, it can slip and expand too much on the bowl.
PIZZA POT PIES
Pizza Pot Pies (recipe makes 4)

Pizza sauce (my recipe below)
4 oz. shredded mozarella cheese
1 oz grated Parmesan cheese
1 sheet frozen puff pastry, 12" square
Pre-cooked toppings which may include green pepper, Italian sausage, sauteed garlicky mushrooms,
onions, pepperoni, pineapple, ham, etc...
Barrett's Pizza Sauce:

2 tablespoons olive oil
1/2 large or 1 medium white onion, diced
3 cloves garlic, minced finely
2 28 oz. cans organic tomatoes (crushed or whole)
1 6 oz. can tomato paste
1/2 cup red wine
1 tablespoon dried oregano
2 bay leafs
salt and pepper to taste
About 30 minutes before you start cooking, take the puff pastry out of the freezer and leave at room
temperature.
I prepped the ingredients as the sauce was simmering. I don't get too specific on the toppings, because
everyone likes their pizza a little different. We had three different types of pizza pot pies, including one
sausage with mushroom, one pineapple with onion, and two green pepper and mushroom. The key is to
pre-cook the toppings, browning the sausage, sauteeing the green pepper with a little onion and garlic,
perhaps, mincing the pineapple, so that when you are ready to put the pies together you can let each
person customize their dish to their personal preference.
To get the sauce started, heat two tablespoons of olive oil in a large saucepan. When hot, add the onion
and garlic and sautee until the onions start to go translucent. Add the tomatoes and paste and stir well.
Using a potato masher, mash the tomatoes until you get a nice chunky sauce consistency. It will seem too
watery but we'll cook it down. Add red wine and stir. Add the oregano and bay leaf and a little salt and
pepper. Taste and adjust salt and pepper.
Prop up a lid on the saucepan with a wooden spoon to let steam excape. Stir the sauce every few
minutes, scraping the bottom with the wooden spoon to ensure no burining occurs. Propping the lid up
lets steam and water escape from the sauce, letting it thicken. Reduce heat and cook over medium heat
until the sauce has reduced by 1/3 and is much thicker and more like pizza sauce consistency.
Prep your toppings while the sauce reduces, but don't forget to stir the sauce every few minutes. It may
take 20 minutes to 45 minutes to reduce, depending on your tomatoes.
Whent the sauce has reduced, taste it, adjust the seasonings, remove the bay leaves, turn the oven on to
375 F, and prepare to assemble the pot pies.
In four individually-sized oven-safe bowls, place a big handful of mozarella cheese - about 1 oz. per bowl.
Add a ladleful of sauce, leaving room for toppings. Add toppings as you desire. The classic combination
would be sausage, mushrooms, fresh onions, and green pepper, but fit your tastes.
Stir the ingredients lightly, and if there is room, add a little more sauce. Repeat with three other bowls.
Flour a work surface lightly. Roll out the puff pastry, and cut it into 4 individual squares. Place a square on
top of each bowl, covering it completely.
Put a little bit of the distinguishing toppings in the center of each crust so you know which pie is which
later, and sprinkle 1/4 oz of grated parmesan on top of the crust.
Place the bowls on a large cookie sheet, and bake in the middle of the 375 oven for 23-30 minutes until
the puff pastry crust is golden brown.
Bring the bowls to the table along with a big plate for each person.
To serve - using oven mitts or other protection to handle the bowls, press a plate upside down on top of a
bowl. Turn the bowl upside down and invert the contents of the bowl onto the plate. Remove the bowl.
The crust will now be on the bottom and the toppings on top. Makes for a great presentation.
Serve with a green salad.
LASAGNE ALLA BOLOGNESE

A dish made by layering lasagna noodles with a filling of cheese and bolognese meat sauce, then baked until bubbly
and golden-brown.
Servings : 4
INGREDIENTS
Lasagne sheets
12
Olive oil
2 tablespoons
FOR BOLOGNESE SAUCE
Mutton mince (keema)
2 cups
Olive oil
2 tablespoons
Onion
1 medium
Celery, chopped
2 inch stalk
Garlic, chopped
2-3 cloves
Carrot, chopped
1 medium
Salt
to taste
Black peppercorns, crushed
3-4
Tomato concasse
2 cups
Tomato puree
4-5 tablespoons
Cheese sauce
1 cup
Processed cheese, grated

1/2 cup
METHOD
Bring plenty of water to a boil in a large pan and stir in the olive oil. Add the lasagne sheets and cook till al
dente (cooked, but still firm to the bite). Drain and refresh in cold water. Drain again and set aside to cool.
2 Preheat the oven to 180°C. 3 To make the sauce, heat the olive oil in a pan. Add the onion and celery
and sauté for a few minutes. Add the garlic and continue to sauté for a few seconds. Add the carrot and
mutton mince and continue to sauté over high heat for three to four minutes. Lower heat, add half a cup
of water and simmer till mince is tender. Stir in salt and crushed peppercorns, tomato concasse and
tomato purée and mix well. Line the base of an ovenproof dish with a few cooked lasagne sheets. Top
with some of the Bolognese sauce. Repeat layers ending with lasagne. Pour the cheese sauce over and
sprinkle the top with grated cheese. Bake for about fifteen to twenty minutes. Serve hot.
CHICKEN CURRY WITH HOLY BASIL AND PEANUTS
Thai chicken preparation with basil and peanuts
Servings : 4
INGREDIENTS
Boneless chicken , 1 1/2 inch pieces

600 grams
Basil leaves
10-15
Roasted peanuts, ground

1 tablespoon
Oil
1 tablespoon
Shallots
10-12
Kaffir lime leaves, torn

4
Coconut cream
2 cups
Brown sugar
1 tablespoon
Fish sauce
2 tablespoons
Salt
to taste
Roasted peanuts, crushed

2 tablespoons
Fresh red chillies, cut into thin strips
2
Lemon juice
1 tablespoon
Whole dry red chillies
6-10
Galangal, chopped
1 tablespoon
Lemon grass, chopped
2 tablespoons
Kaffir lime zest, grated
1 teaspoon
Coriander roots, chopped

1 teaspoon
Red shallot, chopped
3 tablespoons
Garlic, chopped
30 cloves
White peppercorns
10
Coriander seeds, roasted

1/2 teaspoon
Cumin seeds, roasted
1/4 teaspoon
Mace
1 blade
METHOD
Grind whole dry red chillies, salt, galangal, lemon grass, kaffir lime zest, coriander root, red shallot, garlic,
white peppercorns, coriander seeds, cumin seeds and mace till smooth.Heat oil in a deep pan. Add
shallots and sauté. Add the ground paste and continue to sauté for three to four minutes. Add chicken
and Kaffir lime leaves and mix. Add coconut cream or thick coconut milk and mix. Add brown sugar, fish
sauce and salt and stir. Add crushed peanuts, basil leaves, fresh red chillies and lemon juice. Stir and
cook till the chicken is done. Serve hot with fragrant Thai rice.
MALPUA
Milk based sweet, shallow fried pancakes
Preparation Time : 20 - 25 minutes

Cooking Time : 15 - 20 minutes
Servings : 4
INGREDIENTS
Milk
1 1/2 litres
Mawa (khoya), grated
50 grams
Refined flour (maida)
3 tablespoons
Green cardamom powder

1/2 teaspoon
Ghee
for shallow frying
For sugar syrup
Sugar
2 cups
Saffron (kesar)
a few strands
For garnishing
Pistachios, chopped
15 - 20
METHOD
Boil milk in a heavy-bottomed pan. Reduce heat and simmer till it is reduced and reaches a coating
consistency. Add grated mawa and mix well. Bring it to room temperature. Reserve two tablespoons of
sugar and form one-string sugar syrup with the rest of the sugar and two cups of water. Dissolve saffron
in a teaspoon of hot milk. Add it to the sugar syrup. Add refined flour, green cardamom powder and the
reserved sugar to the reduced milk. Mix well and make a batter of pouring consistency using a little milk if
required. Heat sufficient ghee in a wide mouthed flat-bottomed kadai. Pour a ladle full of batter to form a
pancake. Cook on slow to medium heat. Turn it over when it starts to colour slightly. When both sides are
done, drain and immerse in the sugar syrup. Garnish with pistachios and serve hot.
PANEER ROLLS
Servings : 4
INGREDIENTS
Cottage cheese (paneer)

250 grams
Potatoes
2 large
Green chillies, chopped

4
Fresh coriander leaves, chopped
3 tablespoons
Red chilli powder
1/2 teaspoon
Garam masala powder
1 teaspoon
Chaat masala
1 teaspoon
Salt
to taste
Raisins
1 tablespoon
Oil
to fry
Eggs

4 tablespoons
Bread crumbs
1 cup
METHOD
Grate the paneer. Peel and mash the boiled potatoes. Mix together paneer, potatoes, chopped green
chillies, chopped coriander leaves, red chilli powder, garam masala powder, chaat masala, salt and
raisins. Soak raisins in warm water for some time before use.Heat oil in a kadai. Make cylindrical shaped
croquettes. Beat the egg. Roll the croquettes in refined flour then dip in egg, roll in the bread crumbs. For
vegetarians, mix maida with water and dip the croquettes in this mixture. Deep fry in hot oil till golden
brown.
Recipe Tip :
Deep fried croquettes made up of cottage cheese and potatoes.
PANEER MAKHNI
Paneer cubes cooked in basic makhani gravy.
Servings : 4
INGREDIENTS

200 grams
Oil
4 teaspoons
Green cardamoms
Cloves
6
Cinnamon
2 inch stick
Garlic, crushed
7-8 cloves
Ginger, chopped
1 1/2 inch piece
Fresh tomato puree
3 cups
Salt
to taste
Kashmiri red chilli powder
1 1/2 teaspoons

3 tablespoons
Garam masala powder
1 teaspoon
Dried fenugreek leaves (kasoori methi)
1 teaspoon
Honey
2 tablespoons
Skimmed milk
1/4 cup
METHOD
Cut the paneer into two thick slices. Heat two teaspoons oil in a non-stick pan. Add green cardamoms,
cloves, cinnamon, garlic and ginger and sauté till fragrant. Add green chillies and continue to sauté. Cook
tomato puree in another non-stick pan with salt till it reduces slightly. Add this to the ginger-garlic masala
and cook. Heat the remaining oil in a grill pan and place the paneer slices on it. Sprinkle some salt and
red chilli powder and grill, turning sides once, till both the sides are golden. Add coriander leaves to the
tomato gravy and mix. Add salt, remaining red chilli powder, garam masala powder, kasoori methi and
honey and mix well. Once the paneer pieces are well grilled, take them off the pan and cut into cubes.
Add these cubes to the gravy and mix. Just before serving add milk and mix. Serve hot with chapatti.
DUM PANEER KALIMIRCH
Cottage cheese flavoured with black peppercorns, slow cooked in an earthen pot
Servings : 4
INGREDIENTS
Cottage cheese (paneer), 1 inch cubes

400 grams
Ginger
1 inch piece
Garlic
4-5 cloves
Green chillies
2-3
Oil
to deep fry
Onions, sliced thinly
2 medium
Ghee
2 tablespoons
Bay leaves
Cinnamon
1 inch stick
Green cardamoms
3-4
Cloves
3-4
Yogurt, whisked
1 cup
Coriander powder
2 tablespoons
Cumin powder
1 teaspoon
Salt
to taste
Fresh coriander leaves, finely chopped
2 tablespoons
Fresh mint leaves, chopped
1 tablespoon
Fresh cream
1/2 cup
1 tablespoon
Garam masala powder

1 teaspoon
METHOD
C. Heat pure ghee in a narrow mouthed handi, add bay leaves, cinnamon, green cardamoms and cloves.
Stir-fry briefly. Add ginger-garlic-green chilli paste and sauté on high heat for half a minute. Add the brown
onion paste, whisked yogurt, coriander powder, cumin powder and salt to taste. Stir well, add one cup of
water and cook on high heat, stirring frequently, till the gravy starts boiling. Add paneer pieces, chopped
coriander and mint leaves. Stir in the fresh cream and crushed black peppercorns. Sprinkle garam
masala powder. Cover the handi with a tight-fitting lid and seal using whole-wheat dough (atta) or
alternatively, seal tightly with aluminum foil. Place sealed handi in the preheated oven and cook for ten to
fifteen minutes. Open the handi just before serving and serve immediately.°Grind ginger, garlic and green
chillies to a fine paste. Heat oil in a kadai and deep fry onions till golden brown. Drain and place on
absorbent paper and cool. Grind the fried onions with two tablespoons of water to a smooth paste.
Preheat oven to 180
Recipe Tip :
Just before sealing, transfer the paneer to four single portion copper handi and proceed as above. Each guest
opens his handi at the dining table and enjoys the delicate fragrance of dum cooking.
BESAN KE SHAHI GATTE
Gram flour dumplings in rich yogurt gravy
Servings : 4
INGREDIENTS
Gram flour (besan)

2 cups
Yogurt, whisked
1 1/2 cups
Ginger, chopped
1/2 inch piece
Salt
to taste
Soda bicarbonate
1/4 teaspoon
Mawa (khoya)
100 grams
100 grams
Oil
2 tablespoons
Cumin seeds
1 teaspoon
Red chilli powder
1 tablespoon
Coriander powder
2 tablespoons
Asafoetida
a pinch
Turmeric powder
1 teaspoon
Tomato paste
1 cup
Garam masala powder
1/2 teaspoon
METHOD
Mix gram flour with half a cup of yogurt, ginger, salt, soda, and enough water to make a hard dough.
Knead well and set aside. Grate mawa and paneer. Add green chillies and salt. Mix well. Divide gram
flour dough into marble sized portions and stuff mawa-paneer mixture into them. Give a cylindrical shape.
Boil these stuffed gatte in three cups of salted water for ten to fifteen minutes. Drain and set aside. At this
stage they can be fried too. For preparing gravy, heat oil, add cumin seeds, brown them and then add red
chilli powder, coriander powder, asafoetida and turmeric powder. Cook until oil starts separating. Add
tomato paste. Lower heat and add remaining yogurt, stirring continuously. Adjust salt, add garam masala
powder and half a cup of water if the gravy is too thick. Add gatte and continue to cook until gravy
thickens. Serve hot.
TIRAMISU
It takes only a few essentials to get one of the most popular Italian desserts right. When literally translated
it means ‘pick me up’ or to put it in a better way ‘make me happier’!
Servings : 4
INGREDIENTS
Chocolate sponge cake

12 slices
Unflavoured gelatine
1/2 tablespoon
Thick cream
1 cup
Powdered sugar
1/2 cup
Egg yolks
3
Sugar
1/4 cup
Instant coffee powder
2 tablespoons + 2 teaspoons
Mascarpone cheese
3/4 cup
Chocolate curls
to decorate
METHOD
Cut each slice of cake in half. Dissolve the gelatine in three tablespoons of hot water. Whip the cream
with powdered sugar till stiff and set aside. Whip the egg yolks with sugar and one tablespoon of water in
a double boiler, or in a heatproof bowl over a pan of simmering water, till the mixture forms thick ribbons.
Set aside to cool. Mix two tablespoons of instant coffee powder in half a cup of water and soak the
chocolate sponge fingers in this solution. Arrange half the sponge fingers in a layer at the base of a spring
form tin. Mix two teaspoons of instant coffee powder in one teaspoon of water. Add this along with
mascarpone cheese and gelatine to the egg mixture and mix well. Fold in the whipped cream. Pour half
the mixture over the chocolate fingers. Arrange the remaining chocolate fingers over the cheese mixture
and top with the remaining mixture and level the top. Place it in the refrigerator till set. Remove from the
tin, cut into wedges and serve chilled, decorated with chocolate curls.
KHAAS SEEKH
Chicken seekhs with paneer and cheese
Servings : 4
INGREDIENTS
Cottage cheese (paneer), grated

1 cup
1/2 cup
Chicken mince
600 grams
1 1/2 teaspoons
Garam masala powder

1 tablespoon
1 tablespoon
Mawa (khoya), grated
1/2 cup
Egg
Salt
to taste
White pepper powder

1 teaspoon
Oil
to shallow fry
Chaat masala
1 teaspoon
METHOD
Soak the satay sticks in water for a while. Take grated paneer, processed cheese, half the cardamom
powder, half the garam masala powder, mint leaves and mix mashing with your hands. Take a portion of
this mixture and place on a satay stick and press it around the stick till it is a thin layer. Press the ends
firmly. In another bowl mix grated khoya, chicken kheema and mix. Break an egg and add. Add salt,
remaining cardamom powder, white pepper powder and remaining garam masala powder and mix well.
Take a portion of this mixture and spread it over the paneer mixture. Similarly prepare the other seekhs.
You can keep the seekhs in the refrigerator for some time before frying. Heat sufficient oil in a pan and
place the seekhs on it and shallow fry. Turn the sticks when one side is done so that the other side gets
cooked similarly. Serve hot sprinkled with chaat masala.
KHATTE MEETHE VEGETABLE SEEKHS
Tangy, Sweet vegetable skewers cooked on tawa.
Servings : 4
INGREDIENTS
Potato, boiled and mashed

1 medium
Carrot, boiled and mashed
1 medium
Green peas, boiled and mashed

1/2 cup
300 grams
Ginger paste
1 inch piece
Dry mango powder (amchur)
1 teaspoon
Chaat masala
2 teaspoons
Red chilli powder
1 teaspoon

2
2 tablespoons
Mango chutney
3 tablespoons
Butter
2 tablespoons
Roasted chana dal powder

3 tablespoons
Salt
to taste
Oil
to shallow fry
METHOD
Take potato, carrot, peas, paneer, ginger paste, amchur, chaat masala, red chilli powder, green chillies,
coriander leaves, mango chutney (or jam), butter, roasted chana powder and salt to taste in a bowl. Mix
well using your hands. Divide into sixteen equal portions. Take each portion and spread it around a
skewer in a cylindrical shape. Heat a tawa, add a little oil on it and place the skewers on it. Cook, rotating
the skewers from time to time so that the kabab gets cooked evenly from all sides, to a golden brown.
Serve hot with chutney of your choice.
PANEER AUR PUDINA NAAN
Paneer-pudina stuffed naan tandoori style.
Preparation Time : 1 1/2 hours
Servings : 4
INGREDIENTS
Refined flour (maida) rotis
4 cups
Baking powder
1 teaspoon
Soda bicarbonate
1/2 teaspoon
Salt
to taste
Sugar
2 teaspoons
Egg
Milk
1 cup
Yogurt
2 tablespoons
Oil
2 tablespoons
Onion seeds (kalonji)
2 teaspoons
Butter
as required
Stuffing
800 grams
Oil
3 tablespoons
Cumin seeds
2 teaspoons
Onions
2 medium

4
Coriander and mint chutney

1/2 cup
Salt
to taste
METHOD
Sieve refined flour with baking powder, soda bicarbonate and salt into a deep bowl.
Add sugar, egg, milk, yogurt and sufficient water and knead into a medium soft dough.
Apply oil. Cover with a damp muslin cloth and set aside for one hour. For the stuffing
heat oil in a pan. Add cumin seeds. When they begin to change colour add onions and
green chillies and sauté on medium heat for a minute. Add Coriander and Mint
Chutney and continue to sauté for another minute. Add grated paneer and salt, toss well
and transfer onto a plate to cool. Divide into eight equal portions. Knead the dough
again and divide it into eight equal portions. Make round balls and dust them with
flour. Flatten each ball and shape them into four- inch discs using a rolling pin. Place
one portion of paneer mixture on the disc, gather the edges together and shape into a
ball again. Sprinkle one fourth teaspoon of kalonji, press lightly and roll out into a
seven-inch diameter disc using a rolling pin. Similarly make the remaining naans. Heat
a pressure cooker. Rub a wet hand on one side of the naan, gently stick the dampened
side to the inner wall of the pressure cooker. Take care to apply enough water while
sticking the naan. Place the cooker over the flame upside down so that the open end is
towards the flame. Cook on high heat for two to three minutes then reduce the heat and
cook for two to three minutes more. Straighten the cooker and gently dislodge the naan
from the cooker wall. Cut into quarters and serve hot with a dollop of butter.
PANEER KOLIWADA
Paneer dipped in batter mixed with spices and fried in oil to make a delightful starter

Servings : 4
INGREDIENTS

300 grams
Gram flour (besan)
1/2 cup
Cumin powder
1/2 teaspoon
2 teaspoons
Salt
to taste
Ginger paste
1 tablespoon
Garlic paste
1 tablespoon
Yogurt
2 tablespoons
Lemon juice
2 tablespoons
Oil
for deep-frying
Chaat masala
1/4 teaspoon
METHOD
Cut the paneer into three inches by half inch by half inch fingers. Prepare a thick batter with besan, cumin
powder, red chilli powder, salt, ginger paste, garlic paste, yogurt and lemon juice with a little water if
necessary. Marinate the paneer pieces in this batter for half an hour. Heat sufficient oil in a kadai and
deep-fry the paneer pieces till crisp on the outside. Drain on absorbent paper. Serve hot sprinkled with
chaat masala.
Recipe Tip :
To make Paneer Koliwada extra crisp, add a tablespoon of cornflour to the batter.
PANEER ROLLS
Servings : 4
INGREDIENTS

250 grams
Potatoes
2 large

4
3 tablespoons
Red chilli powder
1/2 teaspoon
Garam masala powder
1 teaspoon
Chaat masala
1 teaspoon
Salt
to taste
Raisins
1 tablespoon
Oil
to fry
Eggs
2
4 tablespoons
Bread crumbs
1 cup
METHOD
Grate the paneer. Peel and mash the boiled potatoes. Mix together paneer, potatoes, chopped green
chillies, chopped coriander leaves, red chilli powder, garam masala powder, chaat masala, salt and
raisins. Soak raisins in warm water for some time before use.Heat oil in a kadai. Make cylindrical shaped
croquettes. Beat the egg. Roll the croquettes in refined flour then dip in egg, roll in the bread crumbs. For
vegetarians, mix maida with water and dip the croquettes in this mixture. Deep fry in hot oil till golden
brown.
Recipe Tip :
Deep fried croquettes made up of cottage cheese and potatoes.
STUFFED CHILLI LABABDAR
Large green chillies stuffed with paneer mixture and cooked in spicy, tangy tomato gravy

Servings : 4
INGREDIENTS
Green chillies
8 large
Potatoes, boiled and grated
4 medium
1/2 cup
Salt
to taste
Red chilli powder

1 1/2 teaspoons
Garam masala powder
1 teaspoon
Gram flour (besan)
1 1/2 cup
Chaat masala
1 teaspoon
Baking powder
1/4 teaspoon
Oil
2 tablespoons + to deep fry
Garlic paste
1 tablespoon
Ginger paste
1 tablespoon
Tomato puree
1 cup

1 tablespoon
Kasoori methi , crushed
1 teaspoon
Honey
1 tablespoon
Fresh cream
1/2 cup
METHOD
Slit the green chillies and remove the seeds. Place grated potatoes in a bowl. Add paneer, salt, half a
teaspoon of red chilli powder and half the garam masala powder and mix well. Stuff the green chillies with
this mixture, pressing some of it onto the surface of the chillies as well. Mix together gram flour, salt, half
a teaspoon of red chilli powder, chaat masala powder, baking powder and sufficient water in a deep bowl
and whisk till smooth. Heat sufficient oil in a kadai. Dip the stuffed chillies in the gram flour batter and
deep-fry till golden. Drain on absorbent paper and place in a warm oven. For the gravy, heat two
tablespoons of oil in a pan. Add garlic paste and ginger paste and sauté for a few seconds. Add tomato
purée and sauté for five minutes. Add one cup of water and mix well. Add green chillies, salt, remaining
red chilli powder and remaining garam masala powder and mix well. Bring the mixture to a boil and add
coriander leaves. Mix well. Add kasoori methi and stir in the honey and fresh cream. Mix well again. Cut
each fried stuffed chilli into three or four pieces. Spoon the gravy into a serving platter, arrange the stuffed
chillies on it and serve hot.
PANEER LIFAFA
good paneer stuffed paratha in a shape of a lifafa

Cooking Time : 1 hour
Servings : 4
INGREDIENTS
Whole wheat flour (atta)

2 cups
2 cups
Salt
1/2 teaspoon
Ghee
2 tablespoons + to shallow fry
Milk
as required
Cottage cheese (paneer), cubed
300 grams
Chaat masala
1 teaspoon
Onions, chopped
2 small
Fresh mint leaves, shredded
8-10
Roasted cumin powder
1 teaspoon
Red chilli powder

1/2 teaspoon
Coriander and mint chutney
1/2 cup
METHOD
Mix both flours, add salt and rub in two tablespoons of ghee. Knead into a soft dough using milk. Cover
and set aside with half an hour. Sprinkle half a teaspoon of chaat masala on the paneer pieces and set
aside. Mix together onions, mint leaves, remaining chaat masala, roasted cumin powder, red chilli
powder, and one tablespoon of coriander and mint chutney. Set aside. Divide dough into eight portions
and shape into balls. Roll out each one to a seven inch round. Lightly roast these rotis on both sides on a
hot tawa. Apply one tablespoon of chutney on the border of each roti. Sprinkle a portion of the onion
mixture evenly in the center. Place two or three cubes of paneer on this. Now fold the roti from all four
sides in order to make an envelope. Cook envelopes on a non stick frying pan, using a little ghee, till both
sides are golden brown. Cut into wedges and serve hot, preferably with raita.
LEMON RICE
A tangy rice made from lemon.
Servings : 4
INGREDIENTS
Rice, boiled
1 1/2 cups
Lemon juice
3 tablespoons
Oil
2 tablespoons
Mustard seeds
1/2 teaspoon
Asafoetida
a pinch
Fenugreek seeds (methi dana)
1/2 teaspoon
Split black gram skinless (dhuli urad dal)
1 tablespoon
Curry leaves
10-12
Whole dry red chillies, broken
Turmeric powder
1/2 teaspoon
Peanuts
1/2 cup
Salt
to taste
Coconut, scraped
2 tablespoons
METHOD
Heat oil in a kadai. Add mustard seeds, hing, methi, urad dal and sauté till the dal turns golden. Add curry
leaves, broken red chillies, turmeric powder and peanuts and continue to sauté. Add rice and salt and
mix. Add lemon juice and mix well. Cook on low heat till the rice gets heated through. Garnish with
coconut and serve hot.
Recipe Tip :
You can use either roasted or fried peanuts in this recipe.
GOAN FISH CURRY WITH RED RICE
A Goan speciality fish served with red rice.

Servings : 4
INGREDIENTS
Pomfret (400 grams each) or any flat fish

2 medium
Oil
2 tablespoons
Onion , chopped
1 small
Green chillies, slit and halved
Salt
to taste
Malt vinegar
1 tablespoon
For paste
Cumin seeds
2 teaspoons
Coriander seeds
2 tablespoons
Coconut, scraped
1/2 cup
Ginger, chopped
2 inch piece
Garlic, chopped
15 cloves
Tamarind pulp
2 tablespoons
METHOD
Clean, wash and cut each fish into five to six pieces. Dry roast cumin seeds, coriander seeds and whole
dry red chillies. Make a fine paste of all the roasted spices along with scraped coconut, ginger, garlic and
tamarind with a little water. Apply half of the ground paste to fish. Heat oil in a pan. Add onions and sauté
till golden brown. Add green chillies and cook on medium heat for three minutes. Stir constantly. Add the
remaining ground paste and stir well. Sauté for five minutes till a nice aroma is given out. Add one and a
half cups of water. Bring to a boil and then add the marinated fish pieces and salt. Cook on low heat for
about five minutes or till fish is just done. Stir in vinegar and serve hot with red rice.
MALWANI FISH CURRY
A simple fish curry from Malvan
Servings : 4
INGREDIENTS
King fish (surmai) fillets

500 grams
Cumin seeds
1 teaspoons
Coriander seeds
2 teaspoons
4-5
Salt
to taste
Turmeric powder
1/2 teaspoon
Onions
2 medium
Tomato, chopped
1 medium
Tamarind pulp
1 1/2 tablespoons
Coconut, scraped
3/4 cup
Black peppercorns
6-8
Oil
3 tablespoons
METHOD
Wash and cut fish fillets into one inch sized cubes. Lightly roast cumin seeds and coriander seeds and
grind them into a powder with dry red chillies. Apply salt, turmeric powder and the ground powder to the
fish cubes and keep aside. Chop one onion. Soak tamarind in two tablespoons of water and squeeze to
get pulp. Grind the other onion with coconut and black peppercorns into a coarse paste. Heat oil in a pan,
add chopped onion and sauté till lightly browned. Add tomato and sauté till oil leaves the sides. Add the
coconut paste and cook on high heat for a minute. Add two cups of water and bring the gravy to a boil.
Add fish pieces and cook on medium heat for five to six minutes. Add tamarind pulp, adjust salt, stir and
simmer for five minutes. Serve hot with steamed rice.
HYDERABADI BIRYANI
Rich rice non vegetarian preparation from cuisine of Hyderabad
Preparation Time : 2 hrs
Cooking Time : 40-45 mins
Servings : 4
INGREDIENTS
Mutton, a mix of chops,marrowbone and shoulder pieces

500 grams
Basmati rice
1 1/2 cups
Salt
Bay leaves
Green cardamoms
10
Black peppercorns
25-30
Cinnamon
3 inch stick
Oil
1 tablespoon + to deep fry
Onions, sliced
5 large
Caraway seeds (shahi jeera)

1/2 teaspoon
Cloves
10
Ginger paste
1 tablespoon
Garlic paste
1 tablespoon
Red chilli powder
1 tablespoon
Yogurt
1 cup
Fresh coriander leaves, torn
2 tablespoons
Fresh mint leaves, torn
2 tablespoons
Pure ghee
4 tablespoons
Black cardamoms
2
Saffron (kesar), mix in 1/4 cup milk
a few strands
METHOD
Heat five to six cups of water in a deep pan. Add drained rice, salt, bay leaves, five green cardamoms,
seven to eight black peppercorns, one cinnamon stick and cook till three fourth done. Drain and set aside.
Heat sufficient oil in a kadai and deep-fry half the onion slices till golden. Drain and place on an absorbent
paper. Grind caraway seeds, one cinnamon stick, remaining black peppercorns, cloves and remaining
green cardamoms to a fine powder and set aside. Take mutton pieces in a bowl. Add ginger paste, garlic
paste and salt and mix. Add the spice powder, red chilli powder, half the fried onions crushed, yogurt,
coriander leaves, half of the mint leaves and one tablespoon oil and mix. Let it marinate for about two
hours in the refrigerator. Heat two tablespoons ghee in a pan, remaining cinnamon and black cardamoms
and sauté till fragrant. Add remaining onions and sauté till light golden. Add marinated mutton, stir and
cook on high heat for three to four minutes. Cover, reduce heat and cook till almost done. Heat the
remaining ghee in a thick-bottomed pan. Spread half the rice in a layer. Spread the mutton over the rice.
Sprinkle remaining torn mint leaves. Spread the remaining rice. Sprinkle saffron milk. Cover and cook
under dum till done. Serve hot with a raita of your choice.
YAKHNI PULAO
Mutton and rice spiced with fennel and ginger.
Servings : 4
INGREDIENTS
Mutton, 1 inch pieces

1/2 kilogram
Basmati rice
1 1/2 cups
Salt
to taste
Fennel seed (saunf) powder
1 tablespoon
Dry ginger powder (soonth)

1/2 tablespoon
Cloves
3-4
Black peppercorns
2-3
Cinnamon
2 inch stick
Bay leaf
1
1/4 teaspoon
Ghee
4 tablespoons
1 1/2 teaspoons
Asafoetida
a pinch
Green chillies , stemmed
3
Mutton stock
3 cups
Yogurt
1 cup
METHOD
Soak rice in three cups of water for half an hour. Drain and set aside. Mix mutton with salt, fennel powder,
dry ginger powder, cloves, black peppercorns, cinnamon, bay leaves and green cardamom powder.
Leave to marinate for about half an hour. Heat ghee in a pan. Add caraway seeds and asafoetida, sauté
for a few seconds. Add the marinated mutton and sauté for two to three minutes. Add salt and whole
green chillies. Add mutton stock and bring to a boil. Cover and simmer for ten minutes, stirring
occasionally. In another vessel whisk yogurt till smooth and add it to the mutton little by little stirring all the
time so that the gravy is uniform. Add drained rice and mix well. Cook on high heat. When the mixture
comes to a boil, reduce heat and cook till both mutton and rice are done. Serve hot.
KACCHI BIRYANI
Mutton biryani.
Servings : 4
INGREDIENTS
Mutton, 1 inch cubes

350 grams
Basmati rice
1 cup
Onions
4 large
Yogurt
1/2 cup
Ginger paste
2 teaspoons
Garlic paste
2 teaspoons
Turmeric powder
3/4 teaspoon
Red chilli powder
1 tablespoon
Coriander powder
1 tablespoon
Salt
to taste
Ghee
6 tablespoons
Green cardamoms
Black cardamoms
Cloves
4
Cinnamon
1 1/2 inch stick
Bay leaves
Star anise
Cumin seeds
1 1/2 teaspoons
Green chillies, sliced
6-7
Tomatoes, chopped
4 medium
1 teaspoon
Cumin powder
1 teaspoon

1/2 bunch
1 bunch
Saffron (kesar)
4-5 strands
Milk
2 tablespoons
METHOD
Soak basmati rice in two to three cups of water for half an hour. Drain and keep aside. Slice two onions
and chop the remaining two. Marinate mutton with yogurt, half the ginger-garlic paste, half the turmeric
powder, half the red chilli powder, half the coriander powder and salt for at least one and a half hours
preferably in the refrigerator. Heat ghee in a handi and fry sliced onions till brown. Drain onto an
absorbent paper and keep aside. To the same ghee add green cardamoms, black cardamoms, cloves,
cinnamon, bay leaves, star anise, cumin seeds and let them crackle. Add chopped onions and sauté till
golden brown. Add remaining ginger-garlic paste, green chillies, tomatoes and all the remaining masala
powders including soonth and cumin powder. Remove mutton pieces from marinade and add. Sauté for
two to three minutes and then add marinade mixture, mint leaves and two to three cups of water and cook
mutton till half done. Add drained rice, half of the chopped coriander leaves and two cups of water. Mix
well, cover and simmer on low heat. When it is nearly done, add saffron dissolved in two tablespoons of
milk and mix gently. Cover and cook till fully done. Stir biryani well before serving. Garnish with remaining
chopped coriander leaves and fried onion slices.
SOYA GRANULES BIRYANI
Tasty and healthy biryani with soya granules.
Servings : 4
INGREDIENTS
Basmati rice
1 1/2 cups
Soya granules , soaked in one cup milk
1 cup
Ghee
3-4 tablespoons
Cinnamon
1 inch stick
Green cardamoms
2-3
Cloves
3-4

1/2 teaspoon
Cumin seeds
1/2 teaspoon
Onions, chopped
3 medium
Ginger paste
1 tablespoon
Garlic paste
1 tablespoon
Coriander powder
1 tablespoon
Turmeric powder
1/4 teaspoon
Red chilli powder
1 1/2 tablespoons
Tomatoes, chopped
3-4 large
Salt
to taste
Green peas, parboiled
1 cup

2-3
2 tablespoons
Garam masala powder
1 teaspoon
Onions , sliced and fried
2-3 medium
Fresh mint leaves
for garnishing
Rose petals
a few
Saffron (kesar) , soaked in 2 tablespoons of milk

a few strands
Wheat flour dough , to seal
as required
METHOD
Heat ghee in a thick-bottomed pan, add cinnamon, cardamoms, cloves, caraway seeds, and cumin
seeds. When they begin to change colour, add chopped onions and continue to sauté. Add ginger paste,
garlic paste and a little water to onions and continue to sauté. Add coriander powder, turmeric powder,
red chilli powder and tomatoes. Mix and sauté. Add salt and mix. Add soaked soya granules, green peas
and green chillies. Cover and cook. Boil soaked rice till three fourth done. Drain. Add chopped coriander
leaves and half a teaspoon of garam masala powder to the soya granules gravy and mix well. Preheat the
oven to 175°C. Take an earthenware pot (mitti ki handi). Put a layer of half the parboiled rice over which
layer half the fried onions, mint leaves, rose petals and saffron dissolved in milk. Sprinkle some garam
masala powder and pour the soya granules in gravy. Again put layers of the remaining rice, fried onions,
mint leaves, rose petals, saffron milk and garam masala powder. Place the lid on the pot and seal the
edges with dough. Cook in the oven at 175°C for fifteen minutes. Break open the dough seal and serve
hot with a raita of your choice.
GUR KE CHAWAL
Servings : 4
INGREDIENTS
Rice , basmati (soaked for 1/2 hour)

1 cup
Ghee
2 tablespoons
Sugarcane juice
2 cups
Almonds, sliced
Cashewnuts, chopped
5
Raisins
2 teaspoons
Salt
a pinch
1/4 teaspoon
METHOD
Heat ghee and lightly fry the sliced almonds, chopped cashewnuts and raisins. Drain and keep aside. In
the same ghee add drained rice and sauté for a minute or two. Add sugar cane juice and a pinch of salt
and bring to a boil. Lower the heat, cover and let it cook till the rice is just done.Lightly flick the rice so that
the grains are separated. Sprinkle green cardamom powder and mix. Garnish with the fried almonds,
cashewnuts and raisins. Serve warm.
QUICK FISH BIRYANI
Biryani cooked alongwith fillet of fish
Servings : 4
INGREDIENTS
Fish fillets, 1 1/2 inch pieces

400 grams
Cooked rice
2 cups
Yogurt
3/4 cup
Carom seeds (ajwain)
1/4 teaspoon
Turmeric powder
1 teaspoon
Red chilli powder
1 teaspoon
Coriander powder
1 tablespoon
Garam masala powder
1 teaspoon
Green chillies, slit
2-3
Garlic paste
1 tablespoon
Ginger paste
1 tablespoon
Onions, sliced
2 medium
Fried onions
1/4 cup
Salt
to taste
Fresh mint leaves, torn

15-20
2 tablespoons
Lemon juice
1 tablespoon
Oil
1 tablespoon
METHOD
Fillet fish.cook ricePlace the fish in a non stick pan, add half cup yogurt, carom seeds, turmeric powder,
red chilli powder, coriander powder, half teaspoon garam masala powder, green chillies, garlic paste,
ginger paste, sliced onions (crushed lightly with hands), fried onions, salt, half the fresh mint leaves, fresh
coriander leaves and lemon juice and mix well. Spread the rice over the fish. Spread the remaining yogurt
and sprinkle some salt. Sprinkle the remaining garam masala powder, remaining fresh mint leaves and
drizzle oil. Cover and cook on high heat for five minutes. Reduce heat and cook for ten minutes.
Recipe Tip :
Boil the rice with green cardamoms, black cardamoms, cloves, cinnamon and bay leaf. Drain and remove the
whole garam masala.
CHICKEN 65
Hot and spicy chicken
Preparation Time : 1 hour 15 mintues
Servings : 4
INGREDIENTS
Boneless chicken, cut into 1½ inch cubes

450 grams
Yogurt
1/2 cup
Lemon juice
1 1/2 tablespoons
Rice flour
2 tablespoons
Salt
to taste
Oil
6 tablespoons
For masala
Dried red chillies
Ginger
2 inch piece
Garlic
6 cloves
Coriander seeds
2 tablespoons
Black peppercorns
12-15
METHOD
Grind the ingredients of the masala to a fine paste. Mix the yogurt, lemon juice, rice flour, salt and two
tablespoons oil into the ground masala paste. Coat the chicken with the masala paste and marinate for an
hour in a refrigerator. Heat the remaining oil in a thick-bottomed kadai; add the chicken pieces in small
batches of six to eight pieces and stir-fry over high heat for one minute, tossing continuously. Add another
batch of the chicken and repeat. Lower heat once all the chicken has been added. Turn the pieces
frequently, basting with the remaining masala. Cook till the oil separates and the chicken turns crispy on
the outside, but moist and soft on the inside. Adjust salt, toss well and remove. Drain and serve hot.
MADDUR VADE
Semolina and rice fritters
Servings : 4
INGREDIENTS
Semolina (rawa/suji)
1/2 cup
Rice flour
1/2 cup
Onions, chopped
2 medium

2 tablespoons
Ghee, melted
3 tablespoons
Salt
to taste
Oil
to deep fry
METHOD
Mix together all the ingredients except oil, adding very little water to make a stiff dough. Take a ladleful of
dough on the palm of your left hand and flatten it with your right hand. Similarly make all the vades. Heat
sufficient oil in a kadai and deep-fry the vades, few at a time, until golden and crisp. Drain on absorbent
paper. Serve hot or cold with a chutney of your choice.
WILD MUSHROOM AND PANEER PULAO
Mushroom pulao made special with the addition of wild mushrooms
Servings : 4
INGREDIENTS
Oyster mushrooms
6-8
Button mushrooms, quartered
6-8
Basmati rice, soaked

Oil
4 tablespoons
Onion , thinly sliced
1 medium
Garlic, minced
2-3 cloves
Turmeric powder
1/2 teaspoon
Coriander stems, crushed
1 teaspoon
Red chilli powder
1/2 teaspoon
Dried fenugreek leaves (kasoori methi)
2 teaspoons
Salt
to taste
Cottage cheese (paneer), 1/2 inch cubes
1 cup
Fresh coriander sprigs
a few
METHOD
Soak the oyster mushrooms in half a cup of water. Drain the oyster mushrooms and chop. Reserve the
water in which they were soaked. Heat two tablespoons oil in a non stick pan. Add the onion and garlic
and sauté for two minutes. Add both the mushrooms and sauté till lightly coloured. Add the turmeric
powder, crushed coriander seeds, red chilli powder, kasuri methi and salt and mix. Add rice, one and half
cups of water and the water in which the oyster mushrooms were soaked. Reduce heat to medium, cover
the pan and cook till the rice is done. Heat the remaining oil in another non stick pan. Add the paneer
cubes and sauté till lightly golden. Drain and set aside. Garnish the rice with the fried paneer and
coriander leaves and serve hot.
MISSI ROTI
A healthy roti made out of gram flour and whole wheat flour.
Servings : 4
INGREDIENTS
Gram flour (besan)

2 cups
3/4 cup
Cumin seeds
1/2 teaspoon
1/4 teaspoon
Peppercorns
5-6
Dried pomegranate seeds (anardana)
1 tablespoon
3
Onion , chopped
1 medium
Salt
to taste
Turmeric powder
1/2 teaspoon
2 tablespoons
Oil
1 tablespoon + for greasing
Butter
as required
METHOD
Take gram flour and whole wheat flour in a bowl. Roast cumin seeds, carom seeds, peppercorns and dry
pomegranate seeds. Pound them to a powder.Add green chillies, onion, salt, turmeric powder, coriander
leaves and mix well. Add sufficient water and knead. Add one tablespoon of oil and the pounded spice
powder and knead into a dough. Cover and rest the dough for about fifteen minutes. Divide into sixteen
equal portions and roll into balls. Further roll each portion into a roti. Heat a tawa and roast the rotis with a
little oil till both sides are well done. Serve hot with a dollop of butter.
PALAK LACHCHA PARANTHA WITH CHHUNDA
Laccha paratha with goodness of spinach.
Preparation Time : 1/2 an hour
Cooking Time : 1/2 an hour
Servings : 4
INGREDIENTS
Spinach spinach leaves

8-10
1 1/2 cups
Salt
to taste
1 teaspoon
Milk
as required
Ghee
6 tablespoons
METHOD
Take whole wheat flour in a bowl. Add salt, carom seeds and mix. Puree the spinach leaves smoothly.
Add spinach puree to the flour and mix. Add sufficient milk and knead into a soft dough. Rest the dough
for about fifteen minutes. Divide the dough into equal portions and roll in dry flour. Roll out a portion into
roti. Spread a little ghee and sprinkle a little flour. Give a slit on side upto the centre of the roti and start
rolling from one side of the slit to reach the other side. Stand it upright and press lightly. Similarly use up
the remaining dough. Rest them for about ten minutes. Roll out into slightly thick paranthas. Heat a tawa
and place a parantha over it. Cook for a minute and flip over. Spread ghee and cook for a minute. Flip
over again and spread some more ghee on the other side and cook till both sides are evenly cooked and
crisp. Similarly make the remaining paranthas and serve hot with chhunda.
ALOO KE SOOLEY
Potatoes marinated in yogurt and spices and baked golden

Cooking Time : 15 mintues
Servings : 4
INGREDIENTS
Potatoes, parboiled and halved lengthwise

500 grams medium
Gram flour (besan)
6 tablespoons
Rice flour
1 tablespoon
Red chilli powder

2 teaspoons
Turmeric powder
1 teaspoon
Green cardamoms
5-6
Roasted coriander seeds
1 tablespoon
Roasted cumin seeds

1 teaspoon
Yogurt
4 tablespoons
Salt
to taste
Pure ghee
as required
METHOD
C. Skewer potato halves pieces onto sticks and cook in the preheated oven, basting in between with
ghee, till golden brown. Serve with green chutney.°In a large bowl combine gram flour, rice flour, red chilli
powder and turmeric powder. Combine green cardamoms, coriander seeds and cumin seeds. Grind to a
powder and add it to gram flour mixture. Mix well. Add yogurt, salt and two to three tablespoons water.
Blend it well. Add potatoes and marinate for thirty minutes. Preheat oven to 200
CHEESE CHICKEN KEBAB
Melt-in-the-mouth chicken `n cheese starter
Servings : 4
INGREDIENTS
Boneless chicken breast, 2 inch cubes

6(100 grams each)
Egg
1/2 tablespoon
1/2 teaspoon
Green chilli paste
1 teaspoon
Ginger paste
1 tablespoon
Garlic paste
1 tablespoon
Fresh coriander leaves
1 tablespoon
Roasted chana dal powder
1/4 cup
Turmeric powder
1/4 teaspoon
Cream
1/4 cup
Thick yogurt
1 1/2 cups
1 cup
Salt
to taste

7-8
Oil
to shallow fry
METHOD
Break egg into a bowl. Add caraway seeds, green cardamom powder, green chilli paste, ginger-garlic
paste, coriander leaves, roasted chana dal powder, turmeric powder, cream and yogurt and mix well. Add
cheese, salt, crushed black peppercorns and mix well. Add the chicken cubes and mix. Set aside to
marinate for about half an hour. String the chicken cubes onto skewers. Heat a non stick grill pan. Drizzle
some oil and place the skewers on it. Shallow fry, turning the skewers from time to time, till the kebabs
are golden on all sides. Cover the pan with aluminium foil to ensure even cooking. Serve hot.
CHICKEN SEEKH KABAB
Ground spiced chicken mince molded onto skewers and cooked over live charcoal.
Servings : 4
INGREDIENTS
Chicken mince
500 grams
Ginger paste
1/2 tablespoon
Garlic paste
1/2 tablespoon
Green chilli paste

1 teaspoon
Cashewnut paste
2 tablespoons
Chaat masala
1 teaspoon
Garam masala powder

1 teaspoon
White pepper powder
1 teaspoon
2 tablespoons
Lemon juice
1 tablespoon
Salt
to taste
Butter
2 tablespoons
METHOD
Take chicken keema in a bowl. Add ginger-garlic-green chilli paste, cashewnut paste, chaat masala,
garam masala powder, white pepper powder, coriander leaves, lemon juice and salt. Mix well with
hands.Heat a tawa and drizzle some oil on it. Dampen your hands, take a little chicken mixture and
spread it around a satay stick. Press firmly and place the seekh kababs on the tawa. Cook turning from
time to time so that they get cooked evenly all around. Baste with butter or oil at regular intervals. Serve
hot.
CHILLI CHEESE CHAKRI
Cool, cheesy, yummy rolls
Servings : 4
INGREDIENTS
Cream cheese
200 grams
Tortillas
Green chillies
3-4
Fresh red chillies, chopped
Red chilli, crushed

1/2 teaspoon
Salt
to taste
Tomato ketchup
2 tablespoons
Onion , chopped
1 medium
2 tablespoons
Fresh mint leaves

a few
METHOD
Take cream cheese in a bowl and mash it with a spoon to make a paste. Slit the green chillies, deseed,
cut into long strips and chop. Add this to the cream cheese. Add chopped fresh red chillies and crushed
red chillies and mix. Add salt to taste and tomato ketchup. Mix properly. Add chopped onion and chopped
coriander leaves and mix once again. Heat a pan and warm the tortillas on both the sides to make them
soft. Spread the warmed tortillas on the tabletop and place a portion of chilli cheese mixture and spread.
Tightly roll the tortillas pressing with hand while rolling. Place them in the refrigerator for fifteen minutes.
Cut into small roundels in slant and serve garnished with fresh small mint leaves.
CRISPY ONION RINGS
Crispy batter fried onion rings
Servings : 4
INGREDIENTS
Onions, thickly sliced

4 large
2 cups
Cornflour/ corn starch

3 tablespoons
Salt
to taste
White pepper powder
1/2 teaspoon
Baking powder
1/2 teaspoon
Oil
1/2 cup+ to deep fry

METHOD
Separate the onion roundels into rings and keep the center part aside. Use only the outer big rings. Sieve
together refined flour, cornstarch, salt, white pepper powder and baking powder. Add half cup of oil and
sufficient water to make a thick batter. Whip this batter with whisk or hand continuously for a long time -
say five to ten minutes. Heat sufficient oil in a kadai. Dip onion rings in the batter and deep fry till crisp.
Remove and drain on an absorbent paper. Serve hot.
PALAK TIKKI WITH SOYA GRANULES
Healthy tikkis made with a mixture of boiled potatoes, blanched spinach and soya granules
Servings : 4
INGREDIENTS
Fresh spinach leaves (palak), blanched

1 medium bunch
Soya granules, soaked and drained
1 cup
3-4
Garlic paste
1 teaspoon
Ginger paste
1 teaspoon
Salt
to taste
1/2 teaspoon

1 teaspoon
Potatoes, boiled and grated
4 large
Onion , finely chopped
1 medium
Fresh bread crumbs
1/2 cup
Oil
to shallow fry
METHOD
Grind together the green chillies, garlic paste, ginger paste and blanched spinach in a mixer. Add the soy
granules, salt, roasted cumin powder and red chilli powder and continue to grind. Place the potatoes in a
bowl, add the ground mixture along with onion and breadcrumbs and mix well.Heat a little oil in a non-
stick pan. Divide the mixture into equal portions and shape each of them into tikkis. Place the tikkis, a few
at a time, on the pan and cook over medium heat till evenly golden brown on both sides. Serve hot.
PANEER PAKODE
Cubes of cottage cheese dipped in a mildly spiced chickpea batter and then deep fried. Strips of fresh
paneer cheese dipped in a mildly spiced chickpea batter and then deep fried.
Servings : 4
INGREDIENTS

400 grams
Green chutney
1/2 cup
Red chilli powder
1 1/2 teaspoons
Salt
to taste
Gram flour (besan)

1 1/2 cups
Ginger-garlic paste
1 teaspoon
2 teaspoons
Soda bicarbonate
a pinch
Rice flour
2 tablespoons
Lemon juice
1 tablespoon
Oil
to deep fry
METHOD
Slit each paneer cube without cutting through. Apply the green chutney in the slit and set aside. Mix half
teaspoon red chilli powder and salt in a plate and coat the sandwiched paneer with this mixture all over.
Mix gram flour with ginger-garlic paste, carom seeds, soda bi carbonate, rice flour, remaining red chilli
powder, lemon juice and salt. Add sufficient water and blend to make a thick and smooth batter. Set aside
for ten to fifteen minutes. Heat sufficient oil in a kadai. Dip the sandwiched paneer cubes in the batter and
deep fry till golden. Drain and place on an absorbent paper. Serve hot with tomato ketchup or chutney of
your choice.
PAPAD ROLLS
Papad stuffed with potato and spices and fried in oil.
Servings : 4
INGREDIENTS
Papad
8
Potatoes
200 grams
Red chilli powder
1 teaspoon
Cumin powder
1 teaspoon
Turmeric powder
1/2 teaspoon
Chaat masala
1/2 teaspoon

a few sprigs
Ginger
1/2 teaspoon
Salt
to taste
Oil
to deep fry
METHOD
Boil potatoes, peel and mash. Add red chilli powder, cumin powder, turmeric powder, chaat masala,
chopped coriander leaves, chopped ginger and salt to the mashed potatoes. Mix well. Divide it into eight
equal portions. Place one portion on one side of a papad and apply water on the edges of the papad. Roll
the papad and fold the edges inwards. Seal them with water so that the potato mixture does not come
out. Heat sufficient oil in a kadai and deep fry the papad rolls on moderate heat for about a minute. Drain
onto an absorbent paper and serve hot.
PAPER WRAPPED CHICKEN
Chicken wrapped in rice or butter paper and fried in oil.
Servings : 4
INGREDIENTS
Boneless chicken breasts

300 grams
Whole dry red chilli
2-3
Five spice powder
1/4 teaspoon
Ginger, finely chopped
1 inch piece
Soy sauce
2 tablespoons
Sugar
1 teaspoon
Salt
to taste
Spring onions, finely chopped
8-10
Egg
1
Rice paper rounds
as required
Oil
to deep fry
METHOD
Soak red chillies in half a cup of hot water for ten minutes. Drain, remove stems and cut into julienne. Mix
chicken pieces with five spice powder, ginger, red chillies, soy sauce, sugar, salt to taste and spring
onions. Rest the marinated chicken for an hour, preferably in a refrigerator. Whisk egg with a pinch of salt
and set aside. Cut sixteen pieces of rice paper/butter paper measuring six-inches by six-inches. Brush
each piece of paper with whisked egg and place two tablespoons of marinated chicken on one side of the
paper. Drizzle some marinade on the chicken and roll tightly. Finally press or twist the two ends to seal.
Heat sufficient oil in a wok or deep pan and deep-fry the paper wrapped chicken in hot oil for two to three
minutes. Drain well and serve immediately with Green Grape Salsa or a spicy sauce of your choice.
POTATO CUPS
Potato cups stuffed with creamy corn mixture, topped with cheese and baked till golden.
Servings : 4
INGREDIENTS
Potatoes
4 large
Butter
2 tablespoons
2 tablespoons
Milk
1 1/2 cups
Corn kernels, boiled

1 cup
Salt
to taste
Peppercorns, crushed
4-5
Fresh cream
4 tablespoons
Cheese, grated
1/2 cup
Fresh parsley, chopped
2 tablespoons
METHOD
Preheat oven to 200º C. Parboil potatoes with skin. When cool, halve lengthwise, scoop out the potatoes
leaving thick shells. Grate scooped out potatoes. For the filling, heat butter in a pan, add refined flour and
roast. Add milk gradually and cook stirring continuously. Cook for two minutes stirring continuously. Add
boiled corn kernels, salt, half the crushed peppercorns and stir. Add grated potatoes to the corn mixture
and mix. Add fresh cream, half the grated cheese and mix again. Add chopped parsley. Place the potato
cups on a baking tray. Fill them up with the filling. Sprinkle the remaining cheese and the remaining
crushed peppercorns on the top. Bake in the preheated oven at 200º C for ten minutes or till the cheese
turns golden. Serve hot.
SHAHI MURG PAKORA
Chicken pieces dipped in gram flour batter and fried.
Servings : 4
INGREDIENTS
For pakoras
Chicken breasts
500 grams
Saffron (kesar)
a few strands
Milk
1 tablespoon
Garlic
2-3 cloves
Lemon juice
2 tablespoons
Red chilli powder
1 teaspoon
Cumin powder
2 teaspoons
Salt
to taste
FOR BATTER
Gram flour (besan)

6 tablespoons
Rice flour
1 tablespoon
1 teaspoon
Salt
to taste
Garam masala powder
1/2 teaspoon
Turmeric powder
1/2 teaspoon
Soda bicarbonate
1/4 teaspoon
Oil
to deep fry
METHOD
Clean, wash and cut chicken breasts into two inch sized pieces. Heat milk and soak saffron in it. Peel,
wash and crush garlic and mix with lemon juice. Place chicken pieces in a bowl and sprinkle with soaked
saffron, red chilli powder, cumin powder and salt. Allow to marinate for half an hour, turning the chicken
pieces once or twice in between. Trickle the garlic-flavoured lemon juice over chicken pieces and mix
well. Allow to marinate for an hour. Sieve besan and rice flour into a bowl. Mix in shahi jeera, salt, garam
masala powder, turmeric powder and soda bicarbonate. Gradually add water to make a fairly thick batter.
Allow the batter to stand for about twenty minutes. Whisk just before use. Heat sufficient oil in a kadai.
Dip chicken pieces in the batter, lower heat and deep-fry as many as the pan will take in a single layer
without overcrowding. Fry till the pieces turn golden brown. Drain onto an absorbent paper and serve hot.
TANDOORI MURGH CHAAT
A quick and delicious chaat -a must try.
Preparation Time : 3-4 hours
Cooking Time : 30-35 mins
Servings : 4
INGREDIENTS
Boneless chicken breasts, skinned

2
1 teaspoon
Ginger paste
1 teaspoon
Garlic paste
1 teaspoon
Hung yogurt
1/2 cup
Salt
to taste
Lemon juice
1 tablespoon
Garam masala powder
1/2 teaspoon
Olive oil
2 1/2 tablespoons
Green capsicum, seeded, thin strips
Red capsicum, seeded, thin strips

1/2
Yellow capsicum, seeded, thin strips
1/2
Onion , sliced
1 medium

2 tablespoons
Lemon juice
1 tablespoon
Chaat masala
1 teaspoon
Raw mango , chopped(optional)
1/2 small
METHOD
Make incisions with a sharp knife on the chicken breasts and set aside. Combine Kashmiri red chilli
powder, ginger paste, garlic paste, hung yogurt, salt, lemon juice, garam masala powder and two
teaspoons olive oil well. Apply this mixture to the chicken pieces and leave to marinate for three to four
hours preferably in a refrigerator. Preheat oven to 200ºC/400ºF/Gas Mark 6.Thread the chicken pieces
onto skewers and cook in the preheated oven or in a moderately hot tandoor (clay oven) for ten to twelve
minutes or until almost done. Baste it with the remaining olive oil and cook for another four minutes.
When cool, shred chicken pieces and set aside. In a large bowl combine shredded chicken, green, red
and yellow capsicum strips, onion, green chillies, half the coriander leaves, lemon juice, chaat masala,
raw mango (if using) and salt and toss to mix well. Transfer onto a serving plate and serve garnished with
the remaining coriander leaves.
AMERICAN SEV PURI
Canapes with corn salsa.
Servings : 4
INGREDIENTS
American corn kernels, boiled

1 cup
Sev
1/2 cup
Canape Cases
24
Oil
1 tablespoon+ for deep-frying
Onion , chopped
1 medium
Fresh red chillies, chopped
2
Sweet chilli sauce
1/4 cup
Chaat masala
1/2 teaspoon

1 tablespoon
2 tablespoons
Lemon juice
1 tablespoon
Fresh parsley, chopped

2 tablespoons
METHOD
Heat oil in a pan. Add onions and sauté. Add American corn and sauté. Add fresh red chillies, sweet chilli
sauce and toss. Add chaat masala, mint leaves and coriander leaves. Mix and cook till dry.Heat sufficient
oil in a kadai and deep fry the canapés lightly taking care that they do not burn. Remove and drain well.
Set aside to cool. Add lemon juice to the corn mixture. Place the corn mixture in the canapés. Sprinkle
sev. Garnish with parsley and serve immediately.
BOMBAY PAVBHAJI
Most popular snack - a mixture of various vegetables are boiled, mashed and cooked with a spicy masala
and served with butter fried pav.
Servings : 4
INGREDIENTS
Potatoes, boiled and mashed

4 medium
Tomatoes, chopped
4 medium
Onions, chopped
2 medium
Green capsicum, chopped deseeded
1 medium
Cauliflower, grated
1/4 small
Green peas, shelled
1/4 cup
Ginger, chopped
1 inch piece
Garlic
8-10 cloves
Oil
3 tablespoons
3-4
Pav bhaji masala

1 1/2 tablespoons
Salt
to taste
Butter
3 tablespoons
Pav

1/4 cup
Lemons, cut into wedges
2
METHOD
Boil green peas in salted water till soft, drain, mash lightly and set aside. Grind ginger and garlic to a fine
paste. Heat oil in a pan and add three fourth quantity of onions. Sauté till light brown. Add green chillies
and ginger-garlic paste. Stir-fry for half a minute. Add half the quantity of tomatoes and cook on medium
heat for three to four minutes, stirring continuously or till oil separates from the masala. Add capsicum,
mashed peas, cauliflower, potatoes and one and half cups of water. Bring it to a boil and simmer for ten
minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed. Add
Pavbhaji Masala, salt and remaining tomatoes. Cook on medium heat for two minutes, stirring
continuously. Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and
pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown. Garnish
the bhaji with chopped coriander leaves, remaining butter and serve hot with pav.
CABBAGE ROLLS
Cabbage leaves stuffed with potatoes and green peas and batter fried
Servings : 4
INGREDIENTS
Cabbage leaves
8
4 medium
Green peas, boiled and mashed
1/2 cup
Salt
to taste
Chaat masala
1 teaspoon
Gram flour (besan)

1 cup
Red chilli powder
1/2 teaspoon
Soda bicarbonate
1/2 teaspoon
Oil
to deep fry
METHOD
Blanch the cabbage leaves in boiling salted water. Drain and pat dry with an absorbent paper. Mix
potatoes, green peas, salt and chaat masala in a bowl. Divide this mixture into eight equal
portions. Place each portion of the above mixture towards one end of each cabbage leaf. Fold the
sides around the filling and roll up. Make a batter of coating consistency with gram flour, red chilli
powder, salt and soda bicarbonate with water. Heat sufficient oil in a kadai. Dip the cabbage rolls
in the batter and deep fry until golden brown all around. Drain and place them on an absorbent
paper. Serve hot.
CHINESE BHEL
A fusion snack in which a dash of desi style is added to a chinese dish to create a tasty, tangy snack.
Servings : 4
INGREDIENTS
Noodles , eggless
200 grams
Oil
to deep fry
Spring onions, sliced

2-3
Bean sprouts
1/2 cup
Peanuts, roasted and crushed
1/4 cup
Sichuan sauce
1 tablespoon
Tomato ketchup
1 tablespoon
Spring onion greens, sliced
for garnish
METHOD
Boil noodles in six to eight cups of salted water to which one tablespoon of oil has been added and cook
till almost done. Drain, refresh in cold water, drain again and spread on a large plate to cool. Heat
sufficient oil in a wok and deep-fry noodles till crisp and golden brown in colour. Drain and place on
absorbent paper. When cool lightly crush the fried noodles and set aside. In a large bowl combine fried
noodles, spring onions, bean sprouts and peanuts and toss to mix well. Add Sichuan sauce and tomato
ketchup and toss the mixture again. Transfer this mixture into individual plates and serve garnished with
spring onion greens.
HARIYALI TIKKI WITH IMLI CHOLE
A filling snack of spinach tikkis served with sweet and sour chickpeas
Servings : 4
INGREDIENTS
Spinach, chopped
2 bunches
4 medium
Oil
2 tablespoons + to shallow fry
Ginger, finely chopped
1 inch piece
Salt
to taste
1 1/2 tablespoons
Cornflour/ corn starch
2 tablespoons
Chickpeas (kabuli chana), soaked and boiled
1 cup
Red chilli powder

1/2 teaspoon
Sweet tamarind chutney
1/4 cup
Garlic paste
2 teaspoons
Ginger paste
2 teaspoons
a few sprigs
METHOD
Heat one tablespoon oil in a pan. Add ginger and green chillies and sauté for a minute. Add spinach and
mix. Add salt, cover and cook till all the water evaporates. Take mashed potatoes in a bowl, add the
spinach and mix. Add salt, half tablespoon roasted cumin powder and cornflour and mix. Heat one
tablespoon oil in another pan, add red chilli powder, garlic paste and ginger paste and sauté till fragrant.
Add one tablespoon water and sauté. Add the remaining roasted cumin powder, imli chutney and mix.
Sauté for a minute and add the cooked kabuli chana and half a cup of water. Mix and add salt and
simmer on medium heat. Heat sufficient oil in a pan. Shape the spinach-potato mixture into tikkis. Shallow
fry till golden. Drain and place them on an absorbent paper. Mash the kabuli chana slightly. Put them in
serving bowls. Place the tikkis over and garnish with coriander leaves. Serve hot.
KATORI CHAAT
Tasty chole chaat served in katori shape deep fried grated potatoes
Preparation Time : 6-8 hours
Servings : 4
INGREDIENTS
Potatoes
5 medium
Oil
2 tablespoons + to deep fry
Green chutney
as required
Sweet date and tamarind chutney

as required
Sev
as required
2-3 tablespoons
For chole filling
Chickpeas (kabuli chana), soaked

1 cup
Salt
to taste
Tea leaves
2 teaspoons
Ghee
2 tablespoons
Onions, chopped
2 medium
Ginger paste
1 teaspoon
Garlic paste
1 teaspoon
Chole masala
4 tablespoons
Fresh tomato puree
3/4 cup

4 tablespoons
METHOD
Take the chickpeas with three cups of water and salt in a pressure cooker. Tie up the tea leaves in a
piece of muslin cloth and place it with the chickpeas in the pressure cooker. Close the lid and pressure
cook till five to six whistles are released or till the chickpeas are soft. Drain and set aside. Reserve one
fourth cup of cooking liquour.To make chole heat two tablespoons of ghee in a kadai, add onions and
sauté on low heat till light golden. Add ginger paste and garlic paste and sauté for half a minute. Add
three tablespoons of chole masala, continue to sauté for another minute, add tomato puree and cook on
low heat for two to three minutes. Add the boiled chickpeas along with the reserved stock and simmer for
five minutes or till all the water is absorbed and ghee surfaces. Sprinkle the remaining chole masala and
coriander leaves, stir and cover immediately. Remove from heat and keep warm. Grate the potatoes and
soak them in water for five minutes. Drain thoroughly and spread on an absorbent towel to dry. Take two
small strainers, one slightly bigger than the other. Heat sufficient oil in a kadai. Layer the bigger strainer
with one portion of the grated potatoes. Place the other strainer over the potato layer and press lightly to
remove excess water. Gently lower both the strainers together into the hot oil and deep fry till golden.
Drain on absorbent paper and set aside. Similarly make the rest of the katoris. Fill the chole in each of the
fried katoris. Top with green chutney and sweet date and tamarind chutney. Sprinkle sev and coriander
leaves and serve immediately.
MINCE HOT DOG ROLL
Spicy chicken seekh kababs served stuffed in hot dog rolls
Servings : 4
INGREDIENTS
Chicken mince
350 grams
Hot dog rolls
4
Ginger-garlic-green chilli paste
1 tablespoon
Cashewnut paste
2 tablespoons
Chaat masala
1 teaspoon
Garam masala powder

1 teaspoon
White pepper powder
1 teaspoon
4 tablespoons
Lemon juice
1 tablespoon
Salt
to taste
Oil
2 tablespoons
Butter
2 tablespoons
Lettuce, shredded
1 bunch
Onions, chopped
2 medium
Mint chutney
4 tablespoons
METHOD
Take chicken keema in a bowl. Add ginger-garlic-green chilli paste, cashewnut paste, chaat
masala, garam masala powder, white pepper powder, coriander leaves, lemon juice and salt. Mix
well with hands. Divide into four portions. Dampen your hands, take a portion of the chicken
mixture and spread it around a satay stick and press firmly. Similarly use up the remaining three
portions. Heat a tawa and drizzle some oil on it. Place the satay sticks on the tawa. Cook turning
from time to time so that they get cooked evenly all around. Baste with butter at regular intervals.
Remove the kebabs when they are completely cooked and set aside. Heat another tawa. Slit the
hot dog rolls without cutting through and roast them on the tawa till slightly crisp. Place some
lettuce on each hot dog roll. Over that place a kabab and top it with onions and mint chutney.
GREEN CHUTNEY
A very commonly used and easy to make chutney.
Servings : 4
INGREDIENTS
Fresh coriander leaves, roughly chopped

1 cup
Fresh mint leaves, roughly chopped
1/2 cup

2-3
Black salt (kala namak)
to taste
Sugar
1/4 teaspoon
Lemon juice
1 teaspoon
METHOD
Grind together coriander leaves, mint leaves and green chillies to a smooth paste using a little
water if required. Add black salt and sugar and blend once again. Transfer the chutney into a bowl
and mix in the lemon juice.
Recipe Tip :
To add sourness you can use crushed dry pomegranate seeds or dry mango powder (amchur)
instead lemon juice. In season raw mango is a good substitute too.
SWEET CHILLI CHUTNEY
Red hot chillies tamed in sweet preserve.
INGREDIENTS
Kashmiri red chillies, broken

25-30
Vinegar
1 cup
Sugar
1/2 cup
Oil
1 tablespoon
Ginger, chopped
1/2 inch piece
Garlic, chopped
15-20 cloves
Salt
to taste
1/2 teaspoon
1 teaspoon
METHOD
Slit and remove most of the seeds and the white pith from the chillies. Add vinegar and soak for about
half an hour. Grind to a fine paste. Take sugar and half a cup of water in a pan and cook till sugar
dissolves. Add chilli paste to the sugar syrup and mix. Let it cook on medium heat.Heat oil in another pan.
Add ginger and garlic and sauté. Add salt and black salt to the red chilli mixture and mix well. Add the
sautéed ginger-garlic and mix. Add crushed roasted cumin seeds and a little water. Mix and cook for
around five more minutes. Cool and store in sterilized bottles.
TAMARIND CHUTNEY
Tangy marmalade goes well with street food
INGREDIENTS
Tamarind
1 cup
Jaggery (gur), grated
1 1/4 cups
Cinnamon
1 inch stick
Raisins
2 tablespoons
Salt
to taste
1/4 teaspoon
Red chilli powder (deghi mirch)

1 teaspoon
1 teaspoon
1 1/2 teaspoons
METHOD
Soak the tamarind (without seeds) in two cups of warm water for half an hour. Extract pulp and strain to
remove fiber. Take a heavy-bottomed pan, add the tamarind pulp and jaggery. Cook on low heat. Add
cinnamon stick and cook for fifteen minutes. Wash and pat dry raisins. Add raisins, salt, black salt, red
chilli powder, roasted cumin powder and dry ginger powder. Remove from heat and allow to cool. Store in
an air-tight container.
KHAJUR CHUTNEY
Dates chutney good with bhel and chaats
INGREDIENTS
Dates
15-20
Cumin seeds
2 teaspoon
Fennel seeds (saunf)
1/4 teaspoon
Jaggery (gur)
1/2 cup
Tamarind pulp
1 cup
Red chilli powder

2 teaspoons
1 teaspoon
1 teaspoon
Salt
to taste
METHOD
Wash, stone dates and chop roughly. Dry roast cumin seeds and fennel seeds. Cool slightly and grind to
a powder. Mix together dates, jaggery, tamarind pulp, cumin and fennel powder, red chilli powder, dry
ginger powder, rock salt, salt to taste and one cup of water. Cook on medium heat till it comes to a boil,
reduce heat and continue to cook for six to eight minutes. Cool and serve.

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JHINGA KALIMIRCH

Prawns cooked in a black peppercorn flavoured gavy

Ginger 3 inch piece

Ghee 1/4 cup

Tomatoes, chopped 4 medium

Mustard seeds 1/2 teaspoon

Whole dry red chillies 5

Red chilli powder 2 teaspoons

Saffron (kesar) a few strands

Cumin seeds 1 teaspoons

Coriander seeds 2 teaspoons

Whole dry red chillies 4-5

Turmeric powder 1/2 teaspoon

Tomato, chopped 1 medium

Tamarind pulp 1 1/2 tablespoons

Coconut, scraped 3/4 cup

Black peppercorns 6-8

Turmeric powder 1/2 teaspoon

Coconut oil 2 tablespoons

Mustard seeds 1/2 teaspoon

Curry leaves 15-20

Shallots, thinly sliced 12

Ginger, finely chopped 1 inch piece

Garlic, crushed 5 cloves

Fenugreek seeds (methi dana) 1/2 teaspoon

Kodumpuli, shredded and soaked3

Red chilli powder , mixed with water to a paste4 teaspoons

Boneless chicken breasts 4

Soy sauce 2 tablespoons

Thai fish sauce 2 teaspoons

Lemon juice 1 teaspoon

Garlic, crushed 4 cloves

Ginger, crushed 1 inch piece

Brown sugar 2 teaspoons

Peanut butter 6 tablespoons

Onion , chopped 1 small

Ginger, crushed 1/2 inch piece

Garlic, crushed 4 cloves

Soy sauce 1 tablespoon

Coconut milk 4 tablespoons

Lemon juice 1 tablespoon

Lemon juice 2 tablespoons

Garlic paste 1 teaspoon

Ginger paste 1 teaspoon

Turmeric powder 1/2 teaspoon

Kashmiri red chilli powder 2 teaspoons

Mustard seeds , roasted 1 teaspoon

Fennel seeds (saunf) 1 teaspoon

Onion seeds (kalonji) 1 teaspoon

Fenugreek seeds (methi dana) 1/2 teaspoon

Black salt (kala namak) 1/2 teaspoon

Mustard oil 2 tablespoons

Yogurt, whisked 1 cup

Butter, melted 4 tablespoons

BENGALI FISH CURRY

Turmeric powder 1 teaspoon

Mustard oil 4 tablespoons

Mustard seeds 1 teaspoon

Onion seeds (kalonji) 1 teaspoon

Whole dry red chillies 4

Ginger paste 2 teaspoons

Garlic paste 2 teaspoons

Onions, chopped 3 medium

Mustard paste 1 teaspoon