I want to learn some Indian recipes?

Question

I live in a fairly rural area so the recipes need to use ingredients that are very easy to find.

Answer 1

NON VEG RECIPES

1) Chicken Curry

Serves: 4
Cooking time (approx.): 28 minutes
Style: Indian Non-Vegetarian

3 tablespoon(s) oil
2 onion(s) grated
2 tablespoon(s) garlic paste
1 teaspoon(s) ginger paste
1 cup(s) yoghurt beaten till smooth
2 tomatoes grated or finely chopped
1 teaspoon(s) red chilli powder
2 teaspoon(s) coriander powder
1 teaspoon(s) cumin powder
½ teaspoon(s) turmeric powder
salt and freshly milled pepper to taste
12 medium pieces (about 800 grams) of chicken
1 cup(s) hot water
1 teaspoon(s) curry powder or hot spice mix (garam masala) powder
finely chopped fresh coriander to garnish


Heat the oil in a heavy bottomed saucepan. Add the onions and fry for about 4 minutes or till rich golden brown.
Add the ginger-garlic paste and fry briefly till the raw smell goes away. Add the tomatoes and the yoghurt stirring briskly to avoid curdling. Fry for about 4 minutes or till oil separates.
Mix in the red chilli powder, coriander powder, cumin powder, turmeric powder, salt and pepper to taste. Increase the heat and add the chicken pieces. Fry for about 5 minutes or till the chicken is lightly browned.
Add the hot water and mix well. Bring to a boil. Cover and cook on very low heat for about 15 minutes or till chicken is well cooked and the oil has separated. Sprinkle the curry powder or hot spice mix (garam masala) and cover tightly for about 10-15 minutes for the aroma to blend well in the curry.
Serve hot garnished with coriander leaves.
TIPS:

Using clarified butter (ghee) makes this dish more flavorful.
Boneless chicken can be also used for this recipe. Reduce or halve the weight of chicken if using boneless. Rest of the ingredients remain the same. Reduce the cooking time of chicken.
Keep some extra amount of hot water ready if more gravy is desired.


Onion Chicken (Murg Do-piaza)

Serves: 4
Cooking time (approx.): 18 minutes
Style: North Indian Non-Vegetarian

8 medium sized pieces (about 800 grams) of chicken
8 medium onion(s) cut into rings
1 cup(s) yoghurt
1 cup(s) coriander leaves (tightly packed) ground to a paste
2 tomatoes finely chopped
2 green chilli(es) finely chopped
1 teaspoon(s) each of ginger, garlic pastes
1 teaspoon(s) each of coriander and cumin powders
1 teaspoon(s) each of red chilli, black pepper and hot spice mix (garam masala) powders
2 teaspoon(s) lemon juice
2 tablespoons clarified butter (ghee) / butter / oil
salt to taste
finely chopped coriander leaves for garnishing


Make cuts in the chicken pieces. Rub in the yoghurt and the coriander paste all over. Mix in the onion rings and allow to marinate for an hour in a tightly covered heavy-bottomed pan. cook covered tightly on medium level for about 12 minute(s) or till the chicken is almost cooked.
Add the clarified butter (ghee) / butter / oil and the rest of the ingredients and fry on low level for about 6 minute(s) or till the chicken is fully tenderised and well coated with the gravy.
Garnish with finely chopped coriander leaves.

TIP:

There is a variation of this dish which uses white vinegar instead of yoghurt and lemon juice. Those who prefer less gravy may like it this way.


Maharashtrian Fish Gravy (Mase Kalvan)

Serves: 4
Cooking time (approx.): 24 minutes
Style: Indian Non-Vegetarian

500 grams slices of any white fish cleaned
2 tablespoon(s) tamarind paste
2 teaspoon(s) garlic paste
½ teaspoon(s) turmeric powder
2 teaspoon(s) red chilli powder
1 teaspoon(s) coriander powder
2 flakes garlic crushed
½ teaspoon(s) asafoetida powder
1 green chilli(es) slit
½ cup(s) coconut milk
1 tablespoon(s) oil
salt to taste


Wash the fish slices and marinate them in a mixture of tamarind paste, garlic paste, turmeric powder, red chilli powder, coriander powder and salt for about 15 minutes.
Heat the oil in a heavy-bottomed pan. Put in the crushed garlic, asafoetida and green chilli. Stir-fry briefly and add the marinated fish. Mix gently and sprinkle some water. Cover and cook for about 20 minutes or till the fish is almost cooked.
Slowly stir in the coconut milk and bring to a boil on low flame. Cover and cook on low for about 4 minutes or till the fish is well-cooked but firm.
TIP:

Coconut milk is available off the shelf in Asian markets in tins or tetrapacks. However, ensure that it is of a fresh date and not too old.


Goan Fish Curry

Serves: 4
Cooking time (approx.): 11 minutes
Style: Goan Non-Vegetarian

800 gram(s) pomfret sliced and cleaned
1 onion sliced
1 small tomato chopped
4 green chillies slit and deseeded
1 cup(s) coconut milk
1 tablespoon(s) oil
4 tablespoon(s) water
salt to taste Grind to a fine paste:
12 dry red chillies
2 tablespoon(s) coriander seeds
1 teaspoon(s) cumin seeds
1 tablespoon(s) chopped ginger
1 teaspoon(s) chopped garlic
1 tablespoon(s) tamarind paste
1 teaspoon(s) turmeric powder
12 tablespoon(s) water or as required



Rub the fish slices with some salt and a pinch of turmeric powder. Keep aside for 5 minutes. Wash well and drain.
Heat the oil in a heavy-bottomed pan and saute the onions on medium heat for about 5 minutes or till the onions are golden brown. Add the paste and the tomatoes. Fry briefly.
Add the coconut milk and water. Bring to a boil. Add the fish, green chillies and salt. Mix very gently and simmer on low heat for about 6 minutes or till the fish is cooked but firm.
TIP:

Traditionally this is a spicy hot recipe. However, the amount of green and red chillies can be reduced or increased as required.


MUTTON CURRY

Ingredients:-

1 kg mutton (boneless cubes)
6 cardamoms
1 bay-leaf
5/6 cup oil
2g saffron
3tbsp. Garlic paste
1 boiled egg
4 cinnamon
8 cloves
1/2 cup yoghurt
1/2 tsp black pepper
3tbsp. Ginger paste
3 tbsp. Green chilli paste
Salt to taste
Preparation of Mutton Curry

Heat oil, add cinnamon, cardamom, cloves and bay leaf. When brown put ginger, garlic, green chilli paste. Saute for a few minutes and add yoghurt and mutton cubes. Put it in a glass dish, cover it and micro it for 10 minutes and then stand it for 5 minutes. When meat is tender, add salt, pepper and saffron and micro it further for 3-4 minutes. Stand it for another minute and serve.
To Serve: garnish with quartered boiled egg and mint. A squeeze of lemon juice will greatly enhance the taste. (For chicken curry use chicken instead of mutton).


VEG RECIPES

Whole Cauliflower in Mughlai Gravy
(Gobi Musallam)

Serves: 4
Cooking time (approx.): 20 minutes
Style: North Indian Vegetarian (Mughlai)



2 small sized cauliflowers (whole)
6 cup(s) water
1 teaspoon(s) each of turmeric, hot spice mix (garam masala) and red chilli powders
2 green chilli(es)
1 tablespoon(s) each of ginger, garlic finely chopped
1 teaspoon(s) cumin seeds
2 teaspoon(s) coriander seeds
1" piece cinnamon broken
4 green cardamoms
2 tablespoon(s) cashewnuts
2 large onion(s) finely sliced
4 tablespoon(s) milk
1 cup(s) tomato puree
1 cup(s) water
2 tablespoon(s) grated paneer / cottage cheese (optional)
4 tablespoon(s) oil
salt to taste
fresh cream (optional) and finely chopped coriander leaves for garnishing



In a pan roast together cumin seeds, coriander seeds, cinnamon, cardamoms and cashewnuts till they are aromatic. Fry the sliced onions on medium level till brown. Allow to cool. Grind together browned onions, roasted spices, green chillies and chopped ginger-garlic with a little water.
In a pan bring to boil the water along with some salt. Place the cleaned cauliflowers in hot water for about 10 minute(s). Remove from water, wash well and wipe dry.
Heat half the oil in a heavy-bottomed pan till hot. Add the cauliflowers (flower side in oil). Cover and cook while stirring occasionally on medium level till the cauliflowers are browned lightly and cooked. Remove fried cauliflowers from the pan and keep aside.
Add the remaining oil, heat it till hot and fry the paste on medium level till the oil separates. Add the turmeric powder, hot spice mix (garam masala), red chilli powder and fry for a few seconds. Add the tomato puree, water and sprinkle salt to taste. Mix well. Reduce the flame and add the milk slowly whilst stirring to get a thick gravy. Stuff a little of this gravy in between the cauliflower florets and stems. Add some water to the remaining gravy to get a desired consistency. Add some of the chopped fresh coriander, grated paneer / cottage cheese (optional) and simmer for about 5 minutes.
Pour the gravy into a bowl. Now place the stuffed cauliflowers in the same pan and pour the gravy over it evenly. Cover tightly and keep on low flame for about 5 minutes or till it is heated through fully. Alternatively arrange the cauliflowers topped with gravy on a serving plate and heat through in a preheated oven.
Garnish with fresh cream (optional) and finely chopped coriander leaves.

TIPS:

To make this dish richer, a desired amount of fresh cream could be added at the stage when the cauliflowers are almost but not fully done.


Quick Okra
(Jhatpat Bhindi)

Serves: 4
Cooking time (approx.): 11 minutes
Style: North Indian Vegetarian

300 grams (about 12 oz.) okra cut into small (1/4") pieces
1 medium onion(s) sliced finely
3 tablespoon(s) oil
1 teaspoon(s) each of red chilli, coriander and cumin powders
½ teaspoon(s) each of turmeric powder and hot spice mix (garam masala) powder
2 green chilli(es) slit
a squeeze of lemon and salt to taste


Heat oil on medium level in a pan for about 2 minute(s).
Add onions, and stir fry on medium level for about 4 minutes or till they are very lightly browned. Add red chilli powder, turmeric powder, coriander powder, cumin powder and garam masala. Fry again for a few seconds.
Add the okra and the slit green chilli(es). Add a dash of lemon and sprinkle salt to taste. Mix well. Cover and cook on low heat for about 5 minutes or till the okra is cooked but firm.


Potatoes with Green Peas
(Aloo Matar)

Serves: 4
Cooking time (approx.): 15 minutes
Style: North Indian Vegetarian (Punjabi)

2 tablespoons butter / ghee (clarified butter) / oil
1 teaspoon(s) cumin seeds
½ teaspoon(s) asafoetida powder
2 tablespoon(s) ginger finely chopped
4 green chillies finely chopped
½ teaspoon(s) turmeric powder
1 cup(s) shelled green peas
4 potatoes unpeeled and cubed
2 tablespoon(s) finely chopped fresh coriander
salt to taste
½ cup(s) hot water
1 teaspoon(s) lemon juice


Heat the butter / ghee / oil in a heavy-bottomed pan on medium level and crackle the cumin seeds. Add the asafoetida powder, ginger and green chillies. Fry briefly till the raw smell of ginger goes off.
Add the green peas and potato cubes. Mix well. Add the hot water, half the coriander leaves and salt to taste. Mix well and bring to a boil. Cook covered on low level for about 15 minutes or till the peas and potatoes are tender and cooked. Mix in the lemon juice and the remaining coriander leaves.
TIPS:

As a variation, the green peas and potatoes can be cooked before hand and then tossed in the seasoning. Cover and simmer for 4-5 minutes for the flavors to blend well with the potatoes and peas.
Green chillies can be increased or decreased.
Keep extra hot water ready in case the vegetables are not cooked.
This dish can be cooked in pressure cooker for about 2-3 whistles.


Split Bengal Gram Dal
(Chola Dal)

Serves: 4
Cooking time (approx.): 22 minutes
Style: Indian Vegetarian (Bengali)

1 cup(s) split Bengal gram (chola dal)
3 cups water
½ teaspoon(s) each of turmeric powder and sugar
3 red chillies broken
3 cloves
½" stick cinnamon
1 green cardamom(s) powdered
1 teaspoon(s) cumin seeds
1" piece ginger finely chopped
1 green chilli(es) finely chopped
3 tablespoons oil
1 tablespoon(s) grated fresh coconut
salt to taste



Soak the split Bengal gram in the water for a few minutes. Place the soaked split gram with the water (do not drain) in a heavy-bottomed vessel on high heat along with the cloves, cinnamon, cardamom powder, turmeric, sugar and salt. Let it come to a boil. Reduce the heat, cover and cook on low heat for 15 minutes or till the gram is soft but the grains are yet separate. Keep aside.
For the tempering, heat the oil in a pan till very hot . Add the cumin seeds and let them splutter. Now, add the red chilli bits, chopped green chilli(es) and ginger. Fry on low heat for 2 minute(s).
Add the tempering to the cooked gram and mix well. Cook covered on low heat for 5 minutes. Mix in the fresh grated coconut just before serving.

Answer 2

I too live in the country Spain, but, for many years I lived in Sri lanka ( Ceylon ).

I have been cooking curry for over fifty years, friends come from miles 150 to eat with us.
Now the fastest and easiest Curry dish excluding pappads is.

CHICKEN CHAT.

11/2 lbs chicken breast skinned
1tsp salt
2cloves garlic, pelled and chopped
2 tbls cooking oil ( not olive oil)
11/2 tsps ground corriander
1/4 tsp tumeric
1/2 tsp chilli powder
1 /12 tbls lemon juice
2 tbls fresh chopped corriander.

Method.
Cut chicken into 1 inch pieces
Add the salt to thr garlic and with a knife cruch to a pulp
Heat the oil in a frying pan over medium heat.
Add the garlic and fry till pale brown
Add chicken and fry for five minutes
Stir in the spices and cook for 3 mins, remove from heat and add the lemon juice.

try emailing me for more recipes I have 1000s of them.

Rember that spices keep weel in closed jars kept in the dark.

Answer 3

I love experimenting my cooking with stuff (edible ofcos) I hv at home...I nvr go out n buy smting specifically mentioned on ANY recipes..try tis super simple one...

-chicken fillet (chop them up or leave it as it is) ...(surely u cn gt chicken fillet yes? or just any chicken will doo too)
-chilli powder (surely u have)
-turmeric powder (if u have)
-small cumin powder (if u have)
-coriander powder (if u have)
-salt to taste (hw can one nt have salt at home?)
-lemon juice (if u have)
-olive oil (cos its healthier) or any oil u have

note: if u like super spice, throw in pepper powder!!!...yuuumm

Mix them all up n leave it aside for anything fm 5 minutes to many hrs but if many hrs then u shud leave it in fridge.

Grilled is best! (or bake it)...if u dnt hv a grill/oven, just panfry it with some chopped garlic (onions, if u want)....(i can just smell it now as I write...mmmmm)

U will notice I didnt bother spelling out the amounts, just tk the risk n put any amount u want. Surely u will know if u r taking too much chilli powder yes? ;).

If u like, I cn teach u my shortcut method for making dhall (saambar)

Cooking is so fun, Njoy it!!

p/s: where is tis fairly rural area of urs?

Answer 4

This has the most extensive list of Indian recipes that I have found

http://www.gadnet.com/recipes.htm

Answer 5

Of all first, I love the skirt!!! People inform me I have nice feet but I still don't wear shorts

Answer 6

Both are good for you, each fruit/vegetable has different vitamins. And so as more variety, as better. Vegetables have generally less sugar than fruits.

Answer 7

I really like long dresses. My bf desires the short ones. So my closet is stuffed w/ 1/2 and 1/2.

Answer 8

This isn't technically 100% authentic, but I LOVE this recipe, its so tasty, fast, and all the ingredients are very easy to find. Hope you like it :)

Chicken Curry in a Hurry

For spicy rice:
1 teaspoon each coriander seeds, cumin seeds, mustard seeds
2 cups basmati rice, prepared according to package directions
3 tablespoons vegetable or canola oil, 3 turns of the pan
1 1/3 to 1 1/2 pounds chicken breast tenders, diced
2 to 4 cloves garlic, minced, mild to extra spicy
1 to 2 inches fresh ginger root, minced or grated, mild to extra spicy
1 large yellow skinned onion, peeled and chopped
1 can chicken broth, about 2 cups
2 tablespoons curry paste, mild or hot
1/3 to 1/2 cup mincemeat
Coarse salt
2 tablespoons flour

Toppings and garnishes, mix and match:
4 scallions, chopped
1 cup toasted coconut
1/2 cup sliced almonds or Spanish peanuts
1 cup prepared mango chutney
1 /4 cup finely chopped cilantro leaves

Prepare rice to package directions. For spicy rice, toast coriander, cumin and mustard seeds in the bottom of a medium saucepan in 1 tablespoon of extra-virgin olive oil. When seeds pop and you can smell seasonings, add water and prepare rice as directed.
Heat 2 tablespoons of extra-virgin olive oil in a large, deep nonstick skillet over medium high heat. Add chicken and lightly brown. Remove chicken. To same pan, add garlic, ginger and onions and saute together for 3 to 5 minutes. Add flour and cook 1 to 2 minutes. Add chicken broth to the pan and bring to a bubble. Add curry paste and mincemeat and reduce heat to medium low. Add chicken pieces back to the pan. Taste and add a little salt, if you feel it necessary. Simmer curry 5 to 10 minutes.

Assemble your toppings in small dishes. Serve curry in shallow bowls with scoops of rice or spiced Basmati. Garnish with any or all of your toppings.

Here's another really tasty one:

Beef Satay w/Peanut Sauce

2 pounds skirt, flank or sirloin tip steak, cut into thin, wide strips against the grain
1 cup teriyaki sauce
1 tablespoon minced ginger, plus 1 teaspoon
1 tablespoon minced garlic, plus 1 teaspoon
1 teaspoon salt
1/4 cup smooth peanut butter, plus 1 tablespoon
1/2 cup unsweetened coconut milk
1 1/2 teaspoons sesame oil
2 teaspoons soy sauce
1 teaspoon brown sugar
1 tablespoon lime juice
1/2 teaspoon Thai fish sauce
1/4 teaspoon cayenne pepper
1 tablespoon chopped cilantro
1 tablespoon toasted chopped peanuts
1 cup julienned carrots
1 cup julienned celery
2 cups shiso greens
Place the beef strips in a medium-sized bowl and pour the teriyaki sauce over them. Add 1 tablespoon of ginger, 1 tablespoon garlic and the salt to the bowl and stir to combine. Marinate, refrigerated, while you make the dipping sauce. In a small bowl, combine the remaining ginger, peanut butter and coconut milk in a small bowl and whisk together. Add the sesame oil, soy sauce, brown sugar, lime juice, fish sauce, cayenne pepper and 1 teaspoon garlic to the bowl and whisk to combine. Place the sauce in a serving bowl and garnish with the cilantro and chopped peanuts. To serve the satays, set-up a Hibachi or indoor grill on the dining table with the carrots, celery and shiso around the grill. Remove the beef strips from the refrigerator and use skewers to thread the meat. Have your guests grill the satays themselves over the grill, about 30 seconds to 1 minute on each side for medium-rare. Serve, with the dipping sauce and veggies on the side.

Answer 9

http://www.ndtvcooks.com/default.asp
u'll get really really good recipes on that link.. enjoy cooking :)

Mutton Kadai

INGREDIENTS


500 gm mutton pieces-washed and wiped
1 tsp ginger paste
1 tsp garlic paste
1cup onion paste
1/2 cup oil
1 tbsp cumin seeds
2-3 bay leaves
2 tsp garam masala
1 tbsp salt
1/2 tsp powdered turmeric
2 tbsp powdered coriander seeds
1/2 tsp powdered red pepper
3 cups (500 gm) finely chopped tomatoes

METHOD


Heat oil and add the cumin and bay leaf. When seeds splutter, add the ginger, garlic and onion and sauté over high heat till light brown.

Add garam masala, salt, turmeric, coriander powder and red pepper.

Keeping heat high, add meat and turn around till slightly opaque.

Lower heat and let the meat cook, covered, stirring occasionally, till the water dries up and fat separates.

Add tomatoes and let it simmer, till fat separates. Serve hot garnished with coriander leaves.



Kadahi Paneer

INGREDIENTS


2 cups cubed (500 gm) paneer deep fried to a light brown
3-4 green chillies-slit a little
1 cup grated onions
1 tsp garlic paste
1 tsp ginger paste
1/2 cup hung curd
1/4 cup (60 g) oil
2 tsp cumin seeds
2 bay leaves
1/2 tsp turmeric
1 tbsp salt
1/2 tsp garam masala
1/2 tsp powdered red pepper
1 tbsp powdered coriander seeds
1 tbsp chopped coriander leaves, for garnish

METHOD


Heat the oil and add the cumin seeds and the bay leaves.

When the seeds begin to splutter, add the onion and the ginger and garlic pastes. Saute till brown and fat separates.

Add the curd, turmeric, salt, garam masala, red pepper and the coriander powder, and stir-fry till the fat separates.

Add the paneer and the green chillies and sauté over high heat till well mixed.
Serve hot, garnished with the coriander leaves.



Tandoori Chicken

INGREDIENTS


1 full chicken

For the masala
4 cloves
cinnamon to taste
nutmeg to taste
4 cardamoms
1 pinch of dry ginger
1 tsp cumin seeds
1 tsp coriander powder
1/2tsp fenugreek seeds
1/2tsp carrom seeds
1/2tsp pepper powder
1 tsp garlic paste
1 tsp ginger paste
1 tsp curd
1/2tsp papaya paste
1 tsp oil
2 drops of white vinegar
1 pinch of red chilli powder
1 tsp salt
chaat masala and lemon juice to taste


METHOD


For the masala, grind the cloves, cinnamon, nutmeg, cardamom, dry ginger, cumin seeds, coriander powder, fenugreek seeds, carrom seeds and black pepper together to a fine powder.

Then add garlic paste, ginger paste, curd, papaya paste, oil, white vinegar, red chilli powder, pepper powder, and salt. Mix it well. The masala is ready.

For the main preparation, clean the chicken and cut it into desired pieces.
Coat the prepared masala on all sides of the chicken. Mount the chicken on the skewer rod and place it in the tandoor for about 2 min till it is half done.

Now take the chicken out and cook it on the grill. Brush the chicken with oil and cook till it is done. Tandoori Chicken is ready to eat. Sprinkle chaat masala and lemon juice on top and serve hot.



Palak Paneer

INGREDIENTS


250 gm spinach
250 gm clarified butter
200 gm cottage cheese

For the main preparation
paste of 4 onions
puree of 3 tomatoes
1/2tsp ginger garlic paste
2 tsp curd
250 gm clarified butter
1/2tsp salt
1/2tsp red chilli powder
1/4tsp turmeric powder
pinch of Kashmiri red chilli powder
1/2tsp garam masala

METHOD


Wash the spinach about 4- 5 times. Boil it in water and grind it to a fine paste.

Deep fry the paste in clarified butter till it changes colour. Spinach paste is ready.

Now slice cottage cheese into small cubes and shallow fry them in clarified butter and keep them aside.


For the main preparation,heat clarified butter in pan. Add onion paste, tomato puree, ginger garlic paste and curd. Deep fry the masala till it turns brown.

Now add spinach paste, salt, red chilli powder, turmeric powder, kashmiri
red chilli powder and garam masala. Mix well and cook for about 5 min Then add the prepared cottage cheese and mix again.

Simmer for about 5 minutes. Palak Paneer is ready to eat. Serve hot with roti or parantha



Samosa (Deep Fried Stuffed Pastry)

INGREDIENTS


500 gm potatoes

Dough
500 gm wheat flour
50 ml ghee or oil
05 gm carrom seeds
salt
water
oil for deep frying the samosas

Tempering
50 ml ghee
05 gm cumin seeds
05 gm turmeric powder
03 gm red chilli powder
10 gm green chillies
10 gm ginger
10 gm garlic
1 lime
10 gm coriander leaves
salt
100 gm green peas
10 gm chaat masala powder
05 gm fennel seeds
05 gm garam masala
25 gm chopped cashew nuts


METHOD


Cook the potatoes until soft, peel and mash. Chop the green chillies, garlic, ginger and the coriander leaves. Mix all the ingredients for the dough except water and rub thoroughly.

Sprinkle water and make a hard dough. Set aside for about 10 minutes.

Divide the dough into round portions as per the size of the samosas required.

Heat the ghee and add cumin, when crackling add garlic and sauté. Add the rest of the ingredients excluding the final four and sauté for 5 minutes.

Mix in the rest of the ingredients, including the potatoes and mix well. Roll each portion of dough into a thin oval shape cut into 2 semi-circles.

Take a semi-circle. Apply water on the straight edge of the semi-circle. Hold the semi-circle in your hand, fold the straight edge, bringing together the watered edges, seal the watered edges into a triangular pocket.

Stuff the potato mixture and then seal the upper edges. Repeat with the rest.

Deep fry in oil till golden brown and serve with a mint or a tamarind chutney.



Amritsari Fish

INGREDIENTS


1 kg fish - cut into medium sized chunks
oil for frying

Marinade
75 ml lemon juice
1 tsp salt
1 tsp grated ginger
1 tsp black pepper

Batter
100 gm besan
1 tbsp ginger paste
2 tbsp garlic paste
1 tsp chilli powder
2 tsp ajwain
4 snipped red chillies
1 tsp baking powder
100 ml iced water
salt to taste


METHOD


Combine all the marinade ingredients. Pour over the fish and set aside for 30 minutes. Remove the fish from the marinade and pat dry.

Combine all ingredients for the batter. Coat the fish in the batter and set aside for 15 minutes.

Fry in hot oil until golden brown. Serve hot.



Butter Chicken

INGREDIENTS


700 gm raw chicken

Marinade
1 tsp red chilli powder
1 tsp ginger garlic paste
salt to taste
½ kg curd

Gravy
100 gm white butter
½ tsp black cumin seeds
½ kg tomato - pureed
½ tsp sugar
1 tsp red chilli powder
salt to taste
prepared chicken
75 gm white butter
100 gm fresh cream
4 sliced green chillies
½ tsp crushed fenugreek leaves


METHOD


For the marinade,mix red chilli powder, ginger garlic paste, salt and curd together. Marinade is ready.

Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.

Then roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.

For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix it well.

Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.

Cook till chicken is done.

Butter Chicken is ready to eat.

Serve hot with rice or naan.



Sarson Da Saag

INGREDIENTS


1 kg sarson ka saag
250 gm spinach
1/2cup of water
2 tsp salt
pinch of jaggery
1/2cup of wheat flour

For tempering
2 tbsp clarified butter
1 cup chopped onions
1 tbsp ginger
1/2tbsp garlic
1 tsp garam masala
1 tsp coriander powder

METHOD


Boil sarson ka saag and spinach in water with salt and jaggery. Now grind it to a fine paste. Place on fire. Add wheat flour and stir constantly.

For the tempering, heat clarified butter in pan. Add chopped onions and sauté till the onions turn light brown. Then add ginger, garlic, garam masala and coriander powder.

Mix it well. Now add the tampering to the saag. Cook the saag till it is done. Saag is ready to eat. Garnish with butter and serve hot with makki ki roti.



Aloo Paratha (Potato Stuffed Roti)

INGREDIENTS


250 gm whole wheat flour
salt
water
50 ml oil

Filling
500 gm potatoes
20 gm coriander leaves
20 gm ginger garlic paste
75 gm onions
05 gm green chillies
05 gm turmeric
05 gm chilli powder
salt
10 ml lime juice
oil for frying


METHOD


Make a soft dough with the specified ingredients. Divide the dough into balls, as per the required size.

Chop the onions, green chillies and the coriander leaves.

Boil the potatoes; remove the skin and mash. Add the rest of the ingredients and mix well.

Take each portion of the dough, flatten it on palm.

Stuff the filling in the dough and roll into balls.

With a rolling pin, flatten the balls into 1/2" thick round parathas.

Grease a pan with a little oil and heat on a medium flame.

Cook the parathas until both sides are golden and cooked through.



Lassi

INGREDIENTS


750 gm yoghurt
50 gm cubes
salt or sugar
200 ml water


METHOD


Crush the ice cubes in a blender. Add the yoghurt, water, salt or sugar.

Blend for about 1 minute. Serve chilled.

After this you can add masala like bhuna jeera and kala namak and as desired.



Chicken Reshmi Kabab

INGREDIENTS


Oven temp: 375 F- 205 C

Grind together
2 cups chicken keema
1 tbsp vinegar
2 tbsp chopped fenugreek leaves or 2 tsp dried
1/2 tsp garlic paste
1/2 tsp ginger paste
1 1/2 tsp salt
1/4 tsp powdered black pepper
1/4 tsp garam masala
2 tbsp chopped coriander leaves
1 tsp finely chopped green chillies
some oil for brushing

METHOD


Cover and refrigerate the meat mixture to marinate for at least 2hours.

About 25 minutes before serving, shape the meat mixture into long ‘tubes’ around the skewers (seekhs) and place the kababs on to a grill over a drip tray, or into the pre-heated oven (also on a drip tray). If cooking them over a charcoal grill, you will have to keep rotating them so that they brown and cook evenly. They should take 10-15 minutes to cook.

Brush them with oil and cook another 2 minutes.

Garnish with chaat masala, onions and the lemon and serve with a green chutney.



Soorkh Murgh

INGREDIENTS


1 whole chicken (broiler)
1 jaiphal (nutmeg) - powdered
2 tsp salt
2 tsp chilli powder
2 medium potatoes cut into 2 pieces each
¼ cup ghee
2-3 whole red peppers
2 tbsp chopped coriander leaves for garnish

METHOD


Apply the jaiphal on to the chicken, inside out, and keep thus for 1 hour.

Wash the chicken and keep to drain out the water. Wipe dry and refrigerate uncovered for about ½ an hour.

Mix the salt with the chilli powder and apply it all over the chicken.

Heat the ghee in a deep kadahi or pan and quick fry the potatoes and the whole red peppers. Lift out and keep aside. Add the chicken to the same ghee and keeping the heat high turn it around for it to get seared all around.

Lower the heat, add the potatoes and cover. Let cook till the chicken and the potatoes are tender, turning around every 10 minutes. Takes about 30 minutes. Alternatively, after searing you can cook it covered, in an oven (320 F-160 C) for the same time.

Serve garnished with the red peppers and the coriander leaves.



Chicken Biryani

INGREDIENTS
(Serves 4)


1 ½ tsp salt
red chilli powder according to taste
turmeric powder according to taste
1 chicken
2 onions
1 tbsp ginger paste
1 tbsp garlic paste
2 tbsp chopped coriander
6 cardamoms
6 cloves
½ tsp cinnamon powder
350 ml yoghurt
500 gm half cooked rice
3 tbsp oil


METHOD



Grind all ingredients except chicken and rice. Marinate the chicken in the mixture for 2-3 hrs.

Heat oil in a pan. Add the marinated chicken and cook until tender.

Take a heavy pan and arrange the chicken and rice in layers. Squeeze a lemon on the top layer and scatter browned onions.

Seal the pan with atta and cook over a very slow flame for 40-50 minutes.

Serve hot.



Cocktail Shammi Kababs

INGREDIENTS


250 gm ground meat
2 large onions
1 rounded tbsp garlic paste
1/2 tsp chilli powder
1 tbsp shredded ginger
50 gm channa dal
2 tbsp oil
150 ml water
1 small egg
1/2 tsp garam masala
1/4 tsp shahi zeera(royal cumin)
2 green chillies-finely chopped
1 tbsp coriander- finely chopped
juice of half a lemon
oil for frying

Chutney
20 red chillies
50 ml lemon juice
2" piece peeled ginger
1 tbsp peeled garlic cloves
3 tbsp sugar
salt to taste


METHOD


Cook meat, onions, garlic, chilli powder, ginger and dal together with oil, salt and water until the liquid evaporates. Cool and grind.

Bind with the egg and add the remaining ingredients. Knead well. Shape into small, flat roundels and deep fry.

Serve with chutney.

For the chutney, grind all ingredients to a paste. Season and serve at room temperature.



Chicken Curry

INGREDIENTS


1 chicken - skinned and jointed
2 tbsp oil/ butter
2 ground onions
½ tsp kashmiri mirch
1 ½ tbsp roasted, ground fennel seeds
1 tsp ginger powder
3 large tomatoes - skinned, deseeded and chopped
2 cloves
2 large cardamoms
350 ml water/ stock


METHOD


Fry the chicken in hot oil for 5 minutes to seal. Remove from pan.

In the same oil, sauté onions until golden brown in color. Add the chilli powder, fennel seeds and ginger powder. Stir well and season with salt.

Add tomatoes to the pan. Stir in cloves and cardamoms. Cook for 5 minutes before adding water/ stock. Bring to a boil.

Return chicken to the pan and simmer over a gentle flame until tender.

Strain the juices and serve with the chicken.