Swiss Roll

Snacks - Swiss Roll

INGREDIENTS :

100 gm maida
100 gm sugar
3 nos eggs
1/4 t.sp. baking powder
1 t.sp. powdered sugar
vanila essence
jam for filling
2 sheets grease paper

METHOD

Sieve together maida and baking powder. Beat egg and sugar and warm over a double boiler until it becomes creamy. When it cools; fold in the flour and vanilla. Line a swiss roll tray with greased paper and transfer the mixture into it. Spread out and bake at medium temperature for 7-10 minutes. Turn out onto grease paper, which is previously sprinkled with powdered sugar. Spread jam on top and roll with the help of the paper. Cut into slices.

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Queens Cake

Snacks - Queens Cake

INGREDIENTS :

100 gms maida
100 gms sugar
100 gms butter
1 no egg
50 gm raisins
1/2 t.sp. baking powder
a few drops vanilla

METHOD

Sieve flour and baking powder together. Cream butter and sugar and add beaten egg. Fold in the flour, kismis and essence. Grease tins and drop a table spoonful of the mixture into it and bake for 10-15 minutes.

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Dough Nuts

Snacks - Dough Nuts

INGREDIENTS :

2 cups maida
2 tb.sp. butter
1/4 cup warm milk
1 no egg
2 tb.sp. sugar
1/2 t.sp.yeast
Jam for filling
Fat for frying
podered sugar for coating

METHOD

Disolve yeast in milk and sugar. Let it froth. Rub butter into the flour and add the ferment and beaten egg. Knead into a smooth dough. Add more milk if desired. Rest the dough in a warm place until it is double in size.
Divide the dough into small balls. Flatten each ball and place a little jam in the centre. Bring the edge together to form a neat ball. Put away in a warm place. Cover the balls with a napkin to prevent drying. when it doubles it size, deep fry in oil. Coat with powdered sugar.

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Bread Gulab Jamun

Snacks - Bread Gulab Jamun

INGREDIENTS :

3 slices bread
1/2 cup milk
1/2 cup sugar
Ghee for frying

METHOD

Boil the sugar with 1/4 cup water to make a syrup and keep aside. Soak the bread in the milk, mash and form into small balls.Fry them in ghee till golden brown. Drop them into the syrup and let soak for an hour.

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Bread Dahi Vada

Snacks - Bread Dahi Vada

INGREDIENTS :

3 slices bread
11/2 cup curds
1/2 t.sp. mustard seeds
2 t.sp green masala - cut finely
a few coriander leaves
1 t.sp. sugar
salt to taste
oil for frying

METHOD

Divide the bread slices into 4 equal sqares. Fry in oil till golden brown and keep in a bowl. In the same frying pan fry mustard seeds and the green masala. Remove from fire and add beaten curds, salt and sugar. pour over the bread and decorate with coriander leaves. Serve after the bread is soked in the curds.

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Keema Bread Rolls

Snacks - Keema Bread Rolls

INGREDIENTS :

6 slice bread
1/2 cup cooked mince meat
2 nos green chillies
1" piece ginger
1 no onion
1 t.sp. lemon juice
Salt to taste
Oil for frying

METHOD

Heat oil in a tawa. Fry the green masala and the mince meat. Add salt and a little water and fry again. Remove from fire and cool. Brush water on the bread slices and let them soak for 15 minutes. Now place a spoon ful of the filling on each slice. Fold and press lightly and fry in oil to a brown colour.

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Surprise Eggless Cake

Snacks - Surprise Eggless Cake

INGREDIENTS :

2 cups semolina
11/2 cups sugar
1/2 cups curds
1 cup milk
2 tb.sp.butter
1 t.sp. baking powder
1 t.sp. vanilla essence

METHOD

Sieve rawa and baking powder. Cream butter and sugar until light and fluffy. Add sooji and the rest of the ingredients and blend well. Keep aside for 3-4 hours. grease a baking tin and pour the mixture into it and bake.

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Palak Puri

Snacks - Palak Puri

INGREDIENTS :

1 small bunch - palak
1 cup wheat flour
1/2 cup gram flour
1 no onion - finely chopped
1 tb.sp. green masala - finely chopped
1 t.sp chilly powder
Salt to taste
Oil for frying

METHOD

Wash and cut palk. Heat a spoonful of oil in a pan and fry the onion, green masala and then the palak. Fry until it is dry. When it cools add the flour, chilly powder and salt and knead into a dough. Roll out into small puris and deep fry.

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Potato Parathas

Snacks - Potato Parathas

INGREDIENTS :

2 cups maida
1/2 cup sooji
1 cup boiled and smashed potato
1/2 cup boiled and mashed carrot
3/4 cup jaggery powder
1/2 cup ground nut powder
a few cardamom
Salt to taste

METHOD

Pepare a dough with maida, sooji, milk and salt. Mix the mashed vegetables, jaggery and groundnut powder. Fry in a thava until the water is completely dry. Form small balls and keep aside. Roll out the dough into puris. place a ball in each puri and seal the edges and shape into a ball. Roll out into thick chapati, and fry over hot tava.

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Mawa Tea Cakes

Snacks - Mawa Tea Cakes

INGREDIENTS :

2 cups maida
1 tb.sp. ghee
Salt and water

For filling

1 no egg
1/2 cup sugar
1/2 cup mawa
1 cup grated coconut
vanilla essence

METHOD

Prepare a dough with first 3 ingredients. Divide into small portion and line a few assorted tea cake tins with the dough. Beat the egg well, add the rest of the ingredients and drop a spoonful of the filling into each cake and bake. Decorate with jam,if desired.

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Vermicelli Burfi

Snacks - Vermicelli Burfi

INGREDIENTS :

1¹/₂cups broken vermicelli
2 cups milk
3/4 cup sugar
2 tb.sp.ghee
2 tb.sp cashew-nuts
2 tb.sp kismis
a few cardamoms

METHOD

Fry vermicelli in the ghee till golden brown, add milk and sugar and let boil. Keep on stirring till it leaves the sides of the pan. Add nuts, raisins and cardamoms. Transfer into a greased thali and cut into shapes when cold.

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Ghee Rice Indian vegetarian recipe

Rice Specialities - Ghee Rice

INGREDIENTS :

2 cups - Basmati Rice
¹/₄ cup - Ghee
1¹/₂Onions finely chopped
2 pieces - Cinnamon
20 no - Cloves
10 no - Cardamom
1 no - Garlic
Ginger small piece
Salt for taste

METHOD

Grind ginger and garlic to a fine paste
Wash and soak rice in water for ¹/₂ hour
Heat ghee in a vessel add onion and fry, till it becomes soft. Add Cinnamon, Cardamom and Cloves and fry.
After few minutes add the rice and mix them for 2 minutes
Add the ground paste and add 1¹/₂cup of water and salt
Pressure cook for 10 minutes in a cooker.
Then mix well and serve ghee rice hot for a healthy meal.

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South Indian Coconut Rice

Rice Specialities - Coconut Rice

INGREDIENTS :

4 cup - Basmati rice,cooked
2 cup - grated coconut
1 tsp - mustard
2 tsp - Urad Dal,split
¹/₂tsp - asafoetida
3 no - green chilli finely chopped
2 no - red chilli bits
4 tasp - butter
a few curry leaves
salt to taste
fried cashewnuts to garnish.

METHOD

Heat butter in a large vessel for about 2 minute. Add the mustard seeds and fry till they splutter.
Now add the Urad Dal, red chilli bits, asafoetida and fry for a few seconds till they become light brown. Add the chopped green chilli, curry leaves and the grated coconut,and fry on low heat for about 4 minutes till the coconut is light brown in color.
Add the rice and salt to the coconut mixture and mix well.
Keep on low heat for 2 minute.
Garnish with fried cashewnut.

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Vegetable Fried Rice

Rice Specialities - Vegetable Fried Rice

INGREDIENTS :

2 cups - Basmati rice
1 no - Carrot finely chopped
6 nos - Beans finely chopped
1 no - Capsicum finely chopped
1 no - Small Onion finely chopped
1 tsp - Pepper powder
1¹/₂tbsp - Butter
2 tbsp Oil
salt to taste
Spring onion

METHOD

Cook rice along with a tsp of salt and a few drops of oil. Drain and keep aside.
Heat butter and oil in a frying pan add onion and fry, till it becomes soft.
Add all the vegetables and cook till they become soft. Now add the salt, pepper and rice and stir carefully on full heat.Garnish with finely chopped spring onions.Serve with spicy dishes.

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Meat Curry Powder

Curry Powders - Meat Curry Powder

INGREDIENTS :

100 gm red chillies
3 cups coriander (400 gms)
1 tbsp pepper
1 tbsp garam masala
tbsp jeera
1 tbsp khas khsa
2" piece haldi

METHOD

Roast red chillies and coriander.
Grind all the ingredients to a fine powder and store in a bottle.

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Coriander Squares

Snacks Recipes - Coriander Squares
Maharashtrian snack, good to relish with a cup of hot tea.


INGREDIENTS :

2 cup of coriander leaves, chopped
1¹/₂ besan (gram-flour)
1/2 cup atta (wheat flour)
2 tbsp sesame seeds
2 green chillies, finely chopped
1/2 cup peanuts - roasted and coarsely pounded
1/2 tsp turmeric powder
1 tsp chilli powder
1/2 tsp garam masala powder
1/4 tsp sodium bi-carbonate (cooking soda)
1 tsp sugar
oil
salt to taste

METHOD

Mix besan and atta. Add sesame seeds, coriander leaves, green chillies, peanut powder, turmeric powder, chilli powder, garam masala powder, soda bicarb, salt and sugar. Add water and make a thick batter (paste). Heat 2 tbsp of oil and add to the mixture.
Grease a tray and place the batter (paste) evenly. Steam cook fo 15 minutes. Let it cool. Then cut into small squares. Deep-fry the squares in hot oil. Best served with green coriander and chilli chutney.

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Sandwich Recipe

Sandwich Recipes and Fillings

Sandwich Fillings

1. Mash a hard-boiled egg and mix with finely cut, boiled vegetables, tomato sauce, onion and peper.

2. Core a firm cucumber, discard the seeds, stuff the inside with cheese and apple sticks (cut in fingers). Fill tightly and refrigerate. Cut in slices, and sprinkle with salt, pepper and lime juice.

3. Grind fresh peas to a fine paste. Fry onions, chillies and ginger, cut fine. Add pea paste and cook with as little water as possible.

4. Mix peanut butter with finely cut onions, coriander leaves, ginger and lime juice.

5. Cut cheese pear, tomatoes and onions finely. Mix with garlic, salt and blend well

6. Cut very finely, lettuce leaves and heart of cabbage. Mix with thick cream, salt, lime juice and a pinch of sugar.

7. Fry finely cut tomatoes, onion, ginger and green chillies in a little butter. Add cooked mince meat and blend. Sprinkle agino-moto.

8. Slice ripe tomatoes, pineapple and onion and marinate in salt and lime juice. Sprinkle pepper.

9.Mix boiled fish with ground mint, coriander leaves and tomato sauce. Arrange pickled onion on top.

10.Slice hard-boiled eggs and top with white sauce and tomato ketchup.

Rolled Sandwiches

Make thin slices of bread. remove crusts, spread butter and any of the following fillings, roll each separately in the swiss roll fashion and secure with tooth-pick, if necessary.

Pin Wheel

Cut the bread in length-wise slices and trim off the crusts. Spread with colourful fillings and roll-up like swiss roll.

Cream Cheese Sandwich Loaf

Trim off the crust of a loaf and cut into 4 or 5 length-wise slices. Sandwich these together with different coloured fillings. Decorate the top with slices of cucumber,etc., and chill. cut into slices.

Open Sandwiches

Open sandwiches are made with fairly thick slices of bread well buttered. Spread colourful fillings and top with delicious mixtures. Open sandwiches are usually eaten using a knife and fork.

Toasted Sandwiches

For toasted sandwiches, use pieces of toasts and butter, and fill them as usual. These could also be made in hand toasters, in which case the buttered sides should be kept out and the inside filled with scrambled eggs or mince meat. Close the toaster and toast directly on the gas.

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Mulagai Powder

Curry Powders - Mulagai Powder

INGREDIENTS :

3 tbsp chana dal
3 tbsp urad dal
6-8 nos red chillies
salt to taste

METHOD

Roast all these to a brown colour, and grind to powder.
Mix with coconut oil or til oil before use.

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Sambar Powder

Curry Powders - Sambar Powder

INGREDIENTS :

25 nos red chillies
1 cup coriander
1 tsp methi (fenugreek)
1 tsp urad dal
1 tsp jeera
1 tsp hing (asafoetida)
1 tsp haldi powder (turmeric)

METHOD

Roast red chillies, coriander, methi, and urad dal separately.
Grind all the ingredients to a fine powder and store in a bottle.

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Pickle Masala Powder

Curry Powders - Pickle Masala Powder

INGREDIENTS :

100 gm red chillies
1 tbsp methi
2 tbsp moong
1 tbsp jeera
1 tbsp mustard
1 tsp haldi powder
1 tsp hing powder

METHOD

Roast red chillies, methi, moong, jeera and mustard separately.
Grind all the ingradients together and bottle.

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Rasam Powder

Curry Powders - Rasam Powder

INGREDIENTS :

100 gm red chillies
1 cup coriander1 tsp masoor dal
1 tbsp chana dal
1 tbsp urad dal
1 tbsp jeera
2" piece haldi
2 tbsp pepper

METHOD

Roast red chillies, coriander, masoor dal, chana dal and urad dal.
Grind all the ingredients to a fine powder and store in a bottle.

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Vattals ( Dry Vegetables )

Vattals ( Dry Vegetables )

INGREDIENTS :

Dahi Chilly Vattal

1/4 kg short, thick, green chillies
1 cup beaten curd
salt to taste


Slit the chillies through half length. Mix dahi (curd) and salt. Mix this with the chillies and keep overnight. Drain and dry in the sun and store. Fry just before serving.

Dry Lime Or Mango

Cut mango or lime into bits. Mix with powdered salt and keep overnight. Drain and dry in the sun till the bits are brittle. Store in bottle.

Dry Beans

Cut the beans into 1" length. Apply enough salt powder and steam for 1 minute (see that it is not over-steamed). Remove into a thali - sprinkle haldi and chilly powder and dry in the sun untill crisp. Deep fry just before serving.

Dry Carrot For Pickle

Cut the carrots into 1" long thin strips. Mix with salt powder and keep overnight. Drain and dry thoroughly in the sun. This will keep for months, and can be used to make pickle.

Dry Pappaya

Cut the carrots into 1" long thin strips. Mix with salt powder and keep overnight. Drain and dry thoroughly in the sun. This will keep for months.

Potato Wafers

Slice potatoes as thinly as possible. Boil some water with salt and throw the wafers into it. Remove from fire and drain after 10 minutes. Dry in sun and stor. Fry when desired.

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Dry Fish Chutney

Chutney - Dry Fish Chutney

INGREDIENTS :

1/2 cup fried dry fish
1/2 cup grated coconut
2-3 red chillies
2 cloves garlic
1/4 onion
salt if necessary

METHOD

Pound all these to a rough mixture and use at once.

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Roasted Coconut Chutney

Chutney - Roasted Coconut Chutney

INGREDIENTS :

1 Cup grated coconut, roasted
2-3 no red chillies
1/4 onion
a small bit of ginger
few curry patha
small ball tamarind
table salt to taste

METHOD

Grind all the above ingredients to a paste and serve at once.

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Coriander Leaf Chutney

Chutney - Coriander Leaf Chutney

INGREDIENTS :

1 Cup grated coconut
2-3 no green chillies
1/4 onion
a small bit of ginger
few curry patha
small ball tamarind
table salt to taste

METHOD

Grind all the above ingredients to a paste and serve

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Coconut Chutney

Chutney - Coconut Chutney

INGREDIENTS :

1 Cup grated coconut
2-3 no green chillies
1/4 onion
a small bit of ginger
few curry patha
small ball tamarind
table salt to taste

METHOD

Grind all the above ingredients to a paste and serve at once.

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Apple Chutney

Chutney - Apple Chutney

INGREDIENTS :

2 cups apple cubes
1/2 cup vinegar
1 tsp ginger and garlic paste
1 tsp chilly powder
table salt to taste

METHOD

Boil the apple cubes in a little water.When it is well cooked add the rest of the ingredients and stir until well cooked and thick.

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Mango Coconut Chutney

Chutney - Mango Coconut Chutney

INGREDIENTS :

1 Cup mango cubes
2-3 no green chillies
1" piece ginger
1/4 onion
1 cup grated coconut
salt to taste

METHOD

Grind all the ingredients to rough paste.Serve at once.

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Peanut Chutney

Chutney - Peanut Chutney

INGREDIENTS :

1 cup roasted peanuts
6-7 red chillies
salt to taste

METHOD

Pound all these together into a fine powder and store in a bottle. This will keep for many days.

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Dry Mango Sweet Pickle

Pickles - Dry Mango Sweet Pickle

INGREDIENTS :

2 cups dry mango bits
1/2 cup brine
1/2 cup vinegar
1/2 tsp mustard, roast
1/2 tsp methi (fenugreek), roast
15 pods garlic
2" piece ginger
3/4 cup oil
1/2 tsp haldi (turmeric)
50 gm jaggery
1 onion
salt to taste

METHOD

Soak the mango in salt and vinegar.
Grind the masala to a rough paste.

Heat oil in a pan. Fry the ground paste and jaggery. Cool and mix with the mango.

Add more vinegar and brine if the pickle is too dry

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Fish Pickle

Pickles - Fish Pickle

INGREDIENTS :

1/2 kg fish, cut in cubes
1¹/₂ cup vinegar
1" piece ginger
10 cloves garlic
1/2 cup chilly powder
1/2 tsp haldi powder (turmeric)
1 tsp mustard
1 tsp meathi (fenugreek)
a few curry patha
1/2 oil
1 onion, finely sliced
salt to taste

METHOD

Apply a little chilly powder and salt to the fish and dry in the sun for a day.
Fry in oil and keep aside.

Roast mustard and methi and grind with the rest of the ingredients.

Heat oil in a pan, fry the onions and then add the ground masala. Add vinegar and cool mix with the fish.

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Meat Pickle

Pickles - Meat Pickle

INGREDIENTS :

1/2 kg meat cut into cubes (without bones)
1¹/₂ cup vinegar
1 piece ginger
10 cloves garlic
1/2 cup chilly powder
1/2 tsp haldi powder (turmeric)
1 tsp mustard
1 tsp meathi (fenugreek)
a few curry patha
1/2 oil
1 onion, finely sliced
salt to taste

METHOD

Boil the meat with vinegar and salt until half done. Fry in oil and keep aside.
Roast mustard and methi and grind with the rest of the ingredients.

Heat oil in a pan, fry the onions and then add the ground masala. Add vinegar and cool a mix with the meat

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Amla (Nellikai) Pickle

Pickles - Amla (Nellikai) Pickle

INGREDIENTS :

2 cups amla
2 tbsp chilly powder
1/2 tsp haldi powder
1/2 cup vinegar
salt to taste

METHOD

Boil the amla in a cup of water and salt until tender.
Cool and add the rest of the ingredients and bottle.

use after a few days

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Grapes Pickle

Pickles - Grapes Pickle

INGREDIENTS :

2 cups green seedless grapes
1/2 cup vinegar
1 cup brine
1/2 cup green masala, cut in bits
1 tsp crushed mustard.

METHOD

Clean the grapes and put in a jar.
Top with the green masala and mustard.

Pour vinegar and brine.

Keep for a week before use.

stir the pickle occationaly.

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Cucumber Pickle

Pickles - Cucumber Pickle

INGREDIENTS :

4 nos small variety cucumber
1 cup vinegar
1 cup brine

METHOD

Cut the cucumber into 2" long thick pieces.
Do not peel.

Stack in a jar.

Pour vinegar and brine.

Use after 1 week

This is a good accompaniment with cocktail eats.

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Onion Pickle

Pickles - Onion Pickle

INGREDIENTS :

2 Cups shallots
1 cup vinegar
1cup brine

METHOD

Peel, wash and dry the onion and put in a jar.
Pour vinegar and brine.

Use after a week.

This is as good as a cocktail accompaniment with cheese cubes or kababs

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Dry Chilly Pickle

Pickles - Dry Chilly Pickle

INGREDIENTS :

50 gm dry chillies, short thick variety
1 cup brine
1 cup vinegar
10-15 cloves garlic
2" piece ginger
1 tsp mustard, roast and grind to powder
1 tsp methi, roast and grind to powder

METHOD

Clean the chillies with piece of cloth and pick off the stalk.
Put them into a wide mouthed bottle and pour the vinegar and brine.

Slit garlic length wise and slice the ginger into 1/2" long pieces.

Mix these and the powder to the chillies and stir well.

Stir this again every day, and use after a week.

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Green Chilly Pickle

Pickles - Green Chilly Pickle

INGREDIENTS :

2 cups short and fat green chillies
2-3 tsp pickle masala power
1 cup oil
1 cup vinegar
1/2 cup brine

METHOD

Wet the masala powder with brine and vinegar.
Split the chillies and stuff them with the masala.

Pack in a bottle.

Warm the oil and pour over it.

Add the rest of the vinegar and brine.

Use after a week.

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Mixed Vegetable Pickle

Pickles - Mixed Vegetable Pickle

INGREDIENTS :

1/2 cup cabbage, cut in 1" pieces
1/2 cup carrots, cut in 1" pieces
1/2 cup cauliflower, cut in 1" pieces
1/2 cup green masala ( ginger, garlic, green chillies)
1 cup venegar
1/2 cup brain
1 tbsp crushed mustard

METHOD

Put the vegetables in boilling water for two minutes.
Drain and mix with the green masala and mustard.

Transfer into a jar and pour the brine and venegar.

Keep for a week before using.

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Carrot / Beetroot Pickle

Pickles - Carrot / Beetroot Pickle

INGREDIENTS :

2 cups finely cut or minced carrot
2 tbsp green masala, finely cut (ginger, garlic, green chillies)
2 tbsp pickle masala powder (click here)
1/2 cup vinegar
1 cup oil
table salt to taste

METHOD

Salt the minced carrot and keep for a day.
Squeeze the mince out of the water and keep in mixing bowl.

Heat oil in a pan, fry the green masala lightly.

Remove from fire add vinegar, masala powder and pour over mince.

Mix well and bottle.

Beetroot Pickle

Follow the previous recipe using boiled beetroot in place of raw carrots. The salted beetroot need to be kept only for an hour or so. Proceed as for carrot.

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Sweet Lime Pickle

Pickles - Sweet Lime Pickle

INGREDIENTS :

8 nos Lime - cut into fin bits
50 gm raisins
10-15 nos kashmiri chillies
50 gm garlic
2" piece ginger
1/2 cup vinegar
1/2 cup sugar
table salt to taste

METHOD

Salt the lime over night and drain off the water.
Grind the other ingredients to a fine paste moistening with vinegar.Do not use any water.

Put all these into a glass bowl and mix well with a woden spoon.

Add the rest of the vinegar and more salt and bottle. This will keep for many months.

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Lime Pickle Red

Pickles - Lime Pickle Red

INGREDIENTS :

12 nos limes - cut in 4 pieces
1" piece ginger, finely chopped
20-25 cloves garlic, finely chopped
1 tsp mustard
1 tsp methi (fenugreek)
a few curry patha
1/2 cup chilly powder
1 tsp haldi powder(turmeric)
1 tsp hing powder(asafoetida)
1 cup oil
1/2 cup vinegar
salt to taste

METHOD

Boil the lime with salt until the skin is soft.
Heat oil in pan, fry mustard and methi, then fry the green masala and curry patha.

Remove from fire, add the rest of the ingredients.

Cool and bottle.

Add a little boiled water if the pickle is too dry.

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Lime Pickle

Pickles - Lime Pickle

INGREDIENTS :

12 nos limes - cut in 4 pieces
10-12 nos green chillies - split
1" piece ginger, finely chopped
20-25 cloves garlic, finely chopped
1 tsp mustard
1 tsp methi (fenugreek)
a few curry patha
1 tsp haldi powder(turmeric)
1 tsp hing powder(asafoetida)
1 cup oil
1/2 cup vinegar
salt to taste

METHOD

Boil the lime with salt until the skin is soft.
Heat oil in pan, fry mustard and methi, then fry the green masala and curry patha.

Remove from fire, add the rest of the ingredients.

Cool and bottle.

Add a little boiled water if the pickle is too dry.

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Sweet Mango Pickle

Pickles - Sweet Mango Pickle (South Indian Style)

INGREDIENTS :

6 nos green mangoes
50 gm jaggery
10-15 nos red chillies
10-15 cloves garlic
2" piece ginger
1 cup oil
Salt to taste

METHOD

Remove the skin of mangoes and cut into small bits.
Add 1/2 cup water and cook till it becomes a pulp.

Grind the rest of the ingredients and add to it and boil till the mixture is thick and oil starts separately.

This will keep for months.

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Mince Mango Pickle

Pickles - Mince Mango Pickle


INGREDIENTS :

1/2 kg minced mango
1/2 cup pickle masala powder (click here)
1 cup oil
1/2 cup vinegar
1/2 cup table salt

METHOD

Cut the mangoes into very fine bits with a knife or mince in a machine.
Add salt and keep for a day.

Drain the mince and keep in a jar.

Heat oil, remove from fire, add the pickle masala and vinegar. Pour this over the mango.

See that there is sufficient oil to stand above the pickle.

Store in a bottle.

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Mango Pickle

Pickles - Mango Pickle (Konkan Style)


INGREDIENTS :

2¹/₂kg mango
1¹/₂kg ground nut or til oil
1/4 kg pickle masala powder (click here)
1/2 cup vinegar
1 cup table salt
1 cup brine

METHOD

Cut the whole mango into big bits. Remove the white seed, wash and drain.
Mix with the powdered salt and keep in jar for two days.

Drain the water out and dry in the sun for a day.

Heat oil in a pan, remove from fire and add masala powder. pour this over the mango.

Add vinegar and enough brine so that oil stands above the pieces.

Cool and keep away tightly closed. This will keep for a year.

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Tender Mango Pickle

Pickles - Tender Mango Pickle (South Indian Style)


INGREDIENTS :

1/2 kg tender mango
1/2 cup mustard powder
1/2 cup chilly powder
3/4 cup table salt

METHOD

Boil the salt with 3 cups of water and cool.
Wash and dry mangoes and put in a jar.

Pour the cool solution over the mangoes.

Sprinkle chilly powder and mustard powder.

Use only after a month.

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Fish Kedgree

Fish Recipes - Fish Kedgree

INGREDIENTS :

2 cups cooked rice
6 tb.sp. cooked peas
2 tb.sp. butter
2 nos onions - sliced
1 cup cooked fish
2 nos hard boiled egg - cut into 4 pieces
1 no egg
salt and pepper to taste

METHOD

Melt butter in a pan. Fry the onion till golden brown. Add the rest of the ingredients and fry in low flame. Beat the raw egg and pour into the rice in a thin stream. Fry until the rice is dry. Serve hot with pickle or chutney.

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Rice Salad

Rice Specialities - Rice Salad

INGREDIENTS :

2 cups cooked rice
1/2 cup cooked prawns
1 no cucumber cut in cubes
1 no onion cut in cubes
1 no capsicum cut in cubes
1 no tomato cut in cubes
1 small apple cut in cubes
1 t.sp. black pepper - crushed
2 tb.sp salad oil
2 tb.sp lime juice
1/2 t.sp dry ginger powder
Parsley for garnishing
2 tb.sp.olive oil
salt to taste

METHOD

Mix all the above ingredients in a bowl garnish with parsley. Serve cold with meat side dish.

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Prawn Pakoda

Fish Recipes - Prawn Pakoda


INGREDIENTS :

1 cup big shelled prawns
1/2 cup gram flour
1 t.sp. chilly powder
salt to taste

For Garnishing

Onion rings
Coriander leaves

METHOD

Salt the prawns and keep aside. Make thick batter with the above ingredients and water. Dip the prawns in the batter and deep fry. Garnish with onion rings and coriander leaves.

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Sweet Sour Prawns

Fish Recipes - Sweet Sour Prawns

INGREDIENTS :

1 cup shelled prawns
1 cup carrots - diced
1 cup spring onion - cut in long bits
2 tb.sp. corn flour
1 tb.sp. soya sauce
2-3 tb.sp tomato ketchup
1/2 tb.sp agino-moto
1 tb.sp.vinegar
1/2 cup maida
1 no egg white
3 drops red cochineal
2 tb.sp.sugar

METHOD

Salt the prawn and keep aside. Made a batter of maida, egg white and water. Dip the prawn in the batter, deep fry in the oil and drain, fry the carrots and onion and drain them also. Into the remaining oil put the corn flour. When it bubbles add 2 cups of water and stir it well. When it boils add salt, vinegar, sugar, ketcheup, cohineal, agino-moto and soya sauce and blend well. Add prawns and vegetables and serve hot.

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Tempura

Fish Recipes - Tempura


INGREDIENTS :

1/2 cup shelled prawns
1 no sweet potato cut in finger chips
1 no bamboo shoot cut in finger chips
1 no carrot cut in finger chips
1 egg white
2 tb.sp. corn flour
salt to taste

METHOD

Make the thick batter of corn flour, egg white, water and salt, Dip the vegetable pieces in the batter and deep fry in oil. Now fry the prawns in the same manner. Drain and serve with soya sauce.

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South Indian Prawn Curry

Fish Recipes - South Indian Prawn Curry


INGREDIENTS :

1 cup shelled prawns
1 no onion cut finely
1/2" piece ginger cut finely
a few mustard seeds
a few methi seeds
a few curry patha
1/4 cup oil
3 tb.sp. tamarind pulp
1/2 coconut
1 t.sp chilly powder
1 t.sp coriander powder
3 pods garlic
a little haldi powder
salt to taste

METHOD

Make a paste of coconut, chilly powder, coriander powder, garlic and haldi powder. Heat oil in a deep pan and fry the mustard and methi seeds. Add the green masala and fry again. Now fry the ground masala and prawns. Add tamarind pulp, salt and enough water and cook till the prawns are soft and the gravy thick. Serve hot with rice.

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Keema Matar

Mince/Keema Recipes - Keema Matar


INGREDIENTS :

1/4 kg mince meat
1 cup shelled peas
2 nos onions - sliced
2 nos tomatoes - sliced
1 bunch coriander leaves
3 nos green chillies
5 cloves garlic
a little haldi powder
1/2 cup oil

METHOD

Heat oil in a deep pan. Fry onion and tomatoes. Pound the green masala and add all the rest of the ingredients. Add meat and peas and fry for a while. Cook on slow fire with as little water as possible.

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Rogan Josh

Non-Vegetarian Recipes - Rogan Josh


INGREDIENTS :

1/2 kg mutton
2-3 nos onion
2-3 tomatoes
2 tb.sp grated coconut
1 t.sp garm masala
2 t.sp. chilly powder
1/2 t.sp jeera
1/2 t.sp. haldi powder
2-3 nos green chillies
1/2" piece ginger
5 cloves garlic
a small bunch coriander leaves
1/2 cup curds
10-15 nos almonds
1/2 cup ghee
salt to taste

METHOD

Blanch and mash the tomatoes. Slice onions and keep aside Grind the rest of the ingredients to a fine paste. Fry the onion in the ghee until golden brown. Add the tomato pulp and later the masala and fry till oil separates. Add mutton and continue frying for a few minutes more. Add salt and enough water and cook till the gravy it thick.

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Spaghetti Bolognaise

Mince/Keema Recipes - Spaghetti Bolognaise


INGREDIENTS :

2 cups cooked spaghetti
1/2 cup grated cheese
2 cups cooked mince meat
2 nos onions - choppped
2 nos tomatoes - finely cut
1 bunch parsley - finely cut
1 tb.sp. corn flour
2 tb.sp butter
4 cloves garlic
salt and pepper to taste

METHOD

Blanch the tomatoes and mash. Fry onion in the butter. Add tomato, garlic and meat. Stir well. Blend the conflour in a little water and pour over it. Add spaghetti, cheese and mix well. Garnish with parsley.

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Meat Souffle

Mince/Keema Recipes - Meat Souffle


INGREDIENTS :

1/4 kg cooked mince meat
2 nos eggs
11/2 cups milk
salt and pepper to taste

METHOD

Mix the mince meat with salt and pepper and spread in a greased baking dish. Beat the eggs and milk, add salt and pour over the meat. Bade till the soufle sets.

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Meat Loaf

Mince/Keema Recipes - Meat Loaf


INGREDIENTS :

1/2 kg cooked mince meat
4 slices bread
1 egg - white
1 t.sp. nutmeg powder
1 t.sp pepper powder
salt to taste

METHOD

Sock the bread and mash. Mix all the above ingredients into smooth
dough. Shape into a lof and bake.

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Mutton Biriyani

Rice Specialities - Mutton Biriyani

INGREDIENTS :

For the Rice

2 cups basmati rice - wash, soak and drain
2 nos onion - sliced
1 t.sp. garam masala
1/2 cup ghee
1 tb.sp.nuts
1 tb.sp raisins
juice of 1 lime
Few drops of yellow colouring
salt to taste

For the korma

1/2 kg mutton - cut into big bits
1/2 cup oil
1/2 cup curds
2 t.sp red chilly powder
5-6 cloves garlic
1 bunch coriander leaves
2 t.sp shahi jeera
1 t.sp.garm masala

METHOD

Heat oil in a thick bottomed pan and fry the masala. Throw in the meat and fry again. Add curds and salt and enough water to cook the meat. Remove from fire when the meat is tender and korma is thick.
In another pan, heat oil and fry onions to a golden brown color. Now put the nuts and raisins and drain and keep faside. Fry the garm masala and the rice and fry for 2 minutes. Add 4 cups of hot water and salt and cook on slow fire till water is dry. Transfer the korma over the rice, sprinkle lime juice, jilebi colour, fried onions, nuts and raisins and bake for 10-15 minutes on low temperature.

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Chineese Prawn Noodles

Noodles Recipes - Chineese Prawn Noodles

INGREDIENTS :

1/2 cup shelled prawns
1 cup cooked noodles
1 bunch spring onions cut in 1" thin pieces
4 stalks celery cut in 1" thin pieces
2 nos carrots cut in 1" thin pieces
1 no cucumber cut in 1" thin pieces
1 tb.sp. corn flour
1 t.sp. sugar
1 tb.sp. soya sauce
1/2 cup salad oilsalt to taste

METHOD

Heat 2 tb.spoon oil in a pan, fry the vegetable and spring onions, and prawns separately adding a pinch of salt. Drain off and keep aside. Mix corn flour with 1/2 cup of water and pour into the pan, stirring all the time. Cook for 5 minutes. Add sugar and soya sauce. Put in the vegetables, prawns and noodles, Mix well and serve hot.

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Chineese Fried Rice

Rice Specialities - Chineese Fried Rice

INGREDIENTS :

4-5 cups cooked rice
1 cup shelled prawns
1 cup beans and corrots finely chopped
1 bunch celery finely chopped
2 nos spring onions finely chopped
1 cup salad oil
1 no egg
2 tb.sp. soya sauce
1/2 t.sp. agino-moto
salt to taste

METHOD

Heat a little oil in a frying pan and fry the vegetables and prawns with a little salt till they are cooked. Now add the rice and salt and fry in more oil on slow fire till the rice it very hot. Bet the egg and pour over this in a thin stream stirring all the time. When the egg is thoroughly cooked and the rice dry, keep off the fire. Add soya sauce and agino-moto and serve hot, with pickled chilly.

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Tomato Rice

Rice Specialities - Tomato Rice

INGREDIENTS :

1 cup Raw/Long grained Rice, cooked
4 Tomatoes
3 onions , finely chopped
2 green chillies , finely chopped
5-6 dry red chillies
2 tsp coriander seeds
a pinch of asafoetida (hing)
1/4 tsp fenugrek seeds
1 tsp mustard seeds
3 tsp bengal gram dal
1 tsp urad dal
2 tbsp cashew nut
7-8 curry leaves
salt to taste

METHOD

Heat oil in a pan and fry the red chillies, coriander seeds, bengal gram dal, urad dal, asafoetida and fenugrek seeds.Grind into a fine powder
Puree the chopped tomatoes and strain the juice.

Heat tomato juice in a pan add salt and turmeric powder, simmer till it thickens. Add the ground masala powder and mix well.

Heat oil in a pan add the mustard seeds and Cashewnut. Fry till the mustard seeds splutter.

Add chopped green chillies, onions and curry leaves fry for a few minutes till it turns golden brown.

Mix in the rice and the tomato juice.

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Lemon Rice

Rice Specialities - Lemon Rice

INGREDIENTS :

2 cups of cooked rice
2 tbsp lemon juice
10 curry leaves
3 green chillies finely chopped
1 pinch of asafoetida (hing)
1 tsp mustard seeds
1 tbsp chana dal
1 tsp turmeric powder
2 tbsp oil
salt to taste
lemon wedges,to garnish

METHOD

Heat oil. Add mustard seeds,asafoetida and chana dal. Fry till the mustard seeds splutter.
Add curry leaves, green chillies and rice. Mix well. Add turmeric powder, salt and lemon juice.

Serve with lemon wedges.

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Spicy Rice

Rice Specialities - Spicy Rice

INGREDIENTS :

2 cups basmati rice,cooked
1 cup tur dal,cooked
2 tbsp cashewnuts, fried
1/2 tbsp tamarind pulp
8 curry leaves
1/2 coconut grated
1 tsp channa dal
1 tsp urad dal
1 tsp ghee
1/2 tsp fenugreek seeds
1 pinch of asafoetida (hing)
8 red chillies, whole
1 tbsp coriander seeds
1 tsp garam masala
water,salt to taste
coriander leaves,to garnish

METHOD

Heat 1 tbsp oil and fry the coconut, chana dal, urad dal, fenugreek, asafoetida, red chillies,coriander seeds and garm masala. Grind into a fine paste.
Mix the cooked rice and dal. Add salt and water. Gently cook for 3-4 minutes. Mix in the ground masala paste, tamarind pulp, curry leaves, to the dal-rice mixture.

Boil the above mixture for 2-3 minutes. Keep aside. Garnish with coriander leaves, fried cashewnuts and sprinkle ghee. Served best with hot lemon pickle.

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Black Pepper Rice

Rice Specialities - Black Pepper Rice

INGREDIENTS :

1 cup raw rice, cooked
1 tbsp black pepper
1/4 tsp turmeric powder
1/2 tsp mustard seeds
a pinch of asafoetida
1 tbsp urad dal
1 tbsp channa dal
4-5 curry leaves
1 tbsp ghee
6 cashew nuts
salt to taste

METHOD

Heat oil and fry black pepper, urad dal and channa dal. Grind into a fine powder.
Heat oil in the same pan,add mustard seeds, asafoetida. Fry till the mustard seeds splutter.

Add curry leaves, turmeric powder, powdered ingredients, and salt.

Add rice and mix well.

Fry the cashewnuts in the ghee

Garnish with fried cashew nuts and sprinkle ghee.

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Seekh Kabab

Kabab Recipes - Seekh Kabab


INGREDIENTS :

1/2 kg raw mutton mince
1 onion
2-3 green chillies
juice of 1 lime
1 egg white
salt to taste
2-3 skewers

METHOD

Grind onion and chillies and mix with the meat. Add salt lime juice and beaten egg white and mix again. Take small portions of the paste and bind evenly on the greased sdewars. Brush with oil and rost on brisk fire or oven a grill. When cooked gently slide kababs off. Garnish with raw onions and tomatoes.

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Roast Mutton With Potato Straws

Non-Vegetarian Recipes - Roast Mutton With Potato Straws


INGREDIENTS :

1/2 kg mutton
2 nos large potatoes
2 nos onions - sliced
1 t.sp. chilly powder
1 piece ginger
4 pods garlic
1/2 t.sp mustard
3 t.sp. oil
salt to taste

METHOD

Peel, slice and cut potatoes in to thin long strips. Immerse them in ice water and salt for 1/2 and hour. Drain and dry on cloth. Deep fry in oil till golden brown. Drain and Keep aside.
Heat oil in a deep pan, fry onion and then the masala. Fry till oil separates. Now add the meat and fry again. Cook till meat is tender and dry. Serve with straws on top.

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Mutton Damplings

Non-Vegetarian Recipes - Mutton Damplings


INGREDIENTS :

1/4 kg mutton - cut into bits
100 gm bacon
2 nos onions - sliced
1 t.sp crushed pepper
1/2" piece ginger
1 cup maida
1 tb.sp. butter
1/2 cup milk
2 slices bread

METHOD

Make a dough of the flour, butter and salt, and keep aside. Boil the meat in water, with the rest of the ingredients and let it stew till the meet is cooked. Now make small balls of the dough and drop into the stew. let it simmer for a few minutes. Cut the bread into cubes, fry in the butter and add to the stew. lastly, add the milk and serve hot

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Chicken And Sweet Corn Soup

Non-Vegetarian Recipes - Chicken And Sweet Corn Soup


INGREDIENTS :

1 cup chicken pieces
1 cup sweet corn pulp
4 cups water
1-2 t.sp corn flour
1 no small egg
1-2 tb.sp.soya sauce
salt to taste

METHOD

Boil the chicken in the water for half an hour. Decant the stock into another pan. Seprate the meat from the bones and keep aside. Now boil the stock over the fire, add the chicken pieces and corn pulp. Mix the corn flour in a little water and add to the soup. Beat the egg and pour into it in a thin steam. Remove from fire and add soya sauce, salt and pepper and serve hot.

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Roast Chicken

Non-Vegetarian Recipes - Roast Chicken


INGREDIENTS :

1 no tender thicken
3 nos potatoes - cut into finger chips
2 nos onions - sliced
4 ponds garlic
1/2" piece ginger
1 t.sp pepper
1 t.sp. mustard
oil for deep frying
Salt to taste

METHOD

Grind the masala to a paste and let the meat marinate in it for a while. Boil the meat with salt and a little water and let it dry.
Heat oil in a frying pan and fry the finger chips and onion and drain. Now fry the meat pieces and arrange in a serving dish. Decorate with chips and onion slices.

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Stuffed Shami Kabab

Kabab Recipes - Stuffed Shami Kabab


INGREDIENTS :

1/2 cup gram dal
1/4 kg cooked mince meat
1 egg-white
salt to taste
For Stuffing
1 onion
1/2" ginger
3 green chillies

For Garnishing

a few onion rings
chopped coriander leaves
sliced lime

METHOD

Soak the dal and cook till dry. Grind this to a paste, and mix with the mince meat. Make balls of this paste and keep aside. Meanwhile, chop the onion, ginger and chillies finely and mix well. Flatten each ball, keep a little of the green masala in the center and close up well. Flatten slightly, dip each kabab in beaten egg white and deep fry in oil. Serve with the above garnishing.

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Nargisi Kabab

Kabab Recipes - Nargisi Kabab


INGREDIENTS :

4 nos small eggs
1/4 kg boiled mince meat
1/2 cup bengal gram dal
1 t.sp chilly powder
1/2 t.sp gram masala powder
salt to taste

METHOD

Soak the dal overnight, drain and grind to a paste, Mix with the meat and the rest of the ingredients and keep aside.
Hard boil the eggs, and shell them. coat the above paste on the eggs evenly, and smoothen neatly. Deep fry in oil. When completely cool, cut lengthwise with a well greased knife. This may be served as a snack or put in any gravy and served as a curry.

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Mousaka Recipe

Kabab Recipes - Mousaka


INGREDIENTS :

2 nos big,fat brinjals
1 no egg
2 tb.sp. cream
1 cup cooked mince meat
pepper and salt to taste

METHOD

Cut the brinjals into 1" thick round slices. Apply salt and keep aside for an hour. Mix the mince meat with cream, pepper and beaten egg. Top each brinjal piece with the mixture and bake in the oven till the brinjal is cooked.

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Chicken In Green Gravy

Non-Vegetarian Recipes - Chicken In Green Gravy


INGREDIENTS :

500 gm chicken, cut into medium-sized pieces
2 cup of coriander leaves
1 tsp kohinoor ginger-garlic paste
1 tsp turmeric powder
1 onion
2-3 green chillies
2-3 pods of garlic
2 tsp cumin seeds
2 tsp poppy seeds
10-12 cashewnuts
1 stick cinnamon6-8 cloves
6-8 black peppercorns
1tbsp worstershire sauce
1 tbsp tomato puree
4 tbsp oil
1 tsp sugar
salt to taste

METHOD

Marinate the chicken pieces in Kohinoor ginger-garlic paste, turmeric powder, salt. Keep aside.
Grind coriander leaves, onion,green chillies, garlic, cumin seeds, poppy seeds, cashewnuts, cinnamon, cloves and peppercorn, into a fine paste.

Heat oil in a pan. Add the chicken. Fry for 2-3 minutes. Add the ground paste, worstershire sauce, tomato puree, sugar, salt,and 1/2 cup water.

Cook for about 7-8 minutes till the chicken is done and the gravy thickens.

Serve hot with steamed rice or bread.

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Mutton Pickle

Non-Vegetarian Recipes - Mutton Pickle


INGREDIENTS :

1/2 kg mutton cubed
1 tsp ginger-garlic paste
1 tsp red chilli powder
1 tsp turmeric
2-3 dried red chillies
1 tbsp poppy seeds
4-5 cloves
3 cardamom
1 tsp aniseeds(saunf)
1 stick cinnamon
1 tsp sesame seeds
1 tsp whole coriander seeds
1 tsp sugar
salt to taste

METHOD

Marinate the mutton in ginger garlic paste, salt and sugar, for about 1 hour.
Dry-roast the poppy seeds, cloves, cardamom, aniseeds and cinnamon. Grind these to a paste. Heat oil in a pressure cooker. Add the whole red-chilli.

Thereafter, add the meat and the ground spices, turmeric powder, red-chilli powder.

Pressure cook the meat in 1 cup of water (for about 6-7 whistles)

Open the lid of the pressure cooker and simmer till the liquid evaporates, and the dish is dry.

Keep stirring to prevent burning Sprinkle with sesame seeds and whole coriander seeds.

Serve hot with paranthas or rotis.

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Fish Prepared In Yoghurt Gravy

Fish Recipes - Fish In Yoghurt Gravy

INGREDIENTS :

250 gm rohu or hilsa fish (substitute: any other fish)
1 tsp turmeric powder
1 cup yoghurt
1 tbsp mustard paste
2-3 green chillies, slit
1 tsp nigela seeds (kalounji)
3 tbsp mustard oil
1 tbsp coriander leaves
salt to taste

METHOD

Wash and apply salt and turmeric powder on the fish.
Heat 2 tbsp mustard oil. Add kalounji. Then add the fish.

Fry on both sides. Take out and keep aside.

In the remaining oil, add mustard paste, green chillies, yoghurt, salt and turmeric powder.

Stir fry for 2 minutes. Add 1/2 cup water.

Cook till the gravy thickens. Add the fish back in the pan.

Pour 1 tbsp mustard oil on the fish. sprinkle coriander leaves.
Served best with steamed rice.

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Fish In Banana Leaves

Fish Recipes - Fish In Banana Leaves

INGREDIENTS :

6 slices Pomfrets
6 pieces banana leaves
1/4 coconut - grated
1 bunch coriander leaves
4 green chillies
1 onion
1" piece ginger
1/2 tsp sugar
3 tbsp oil
juice of 1 lime
table salt to taste

METHOD

Grind coconut, coriander leaves, green chillies, onion and ginger to a paste.
Sprinkle salt on fish and leave aside for 10 minutes. Mix the ground paste with lime juice, sugar and oil and apply on the fish.Cut the leaves into squares and dip in hot water to make them pliable. Grease one side of the leaf and wrap each slice seperately and secure with a string. Heat 1 tb.spoon oil in a frying pan and arrange the slices in it. Cover and cook over gentle heat for 10 minutes. Turn over and cook again for 10 minutes more. This could also be steamed or baked.
Served best with steamed rice.

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Fish In Mayonnaise

Fish Recipes - Fish In Mayonnaise


INGREDIENTS :

1 Cup boiled and flaked fish
1 bunch salad leaves
1 beet-root boiled
1 tomato
a few mint leaves
mayonnaise

METHOD

In a flat serving dish, arrange the salad leaves all round in a circle. Slice the beet root in fancy shapes and arrange in another raw. Place fish flakes in the center and pour mayonnaise over it. Keep a tomato flower in the center.
Served best with steamed rice.

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Bhopali Fish Fry - Indian Recipes

Fish Recipes - Bhopali Fish Fry

INGREDIENTS :

500 gm of any firm fish fillets
1 cup of green coriander leaves
5-6 green chillies
4-5 garlic cloves
1/2 cup yoghurt /curd
2 tbsp lemon juice
oil to fry
salt to taste

METHOD

Coat the fish with salt and lemon juice and keep aside for 15 minutes.
Discard the accumulated water around the fish.
Make a paste of coriander leaves, green chillies and garlic.
Add salt, lemon juice to the paste.
Heat oil in a pan.
First coat the fish in yoghurt, then in the green paste, and deep-fry in hot oil.
Fry for about 5 minutes, turning the pieces over, till the fish is cooked.
Remove with a slotted spoon, place it on a kitchen paper to drain out oil.
Best served with Bhopali peas pulao and Yoghurt sauce.

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Amritsari Fish Fry (Punjab)

Fish Recipes - Amritsari Fish Fry


INGREDIENTS :

500 gm of any firm fish cubed (10-12) pieces
1 onion chopped
1 tsp ginger/garlic paste
2 tsp garam masala powder
3 tsp ajwain (oregano seeds)
1/2 cup lemon juice
2 tsp red chilli powder
1/2 cup besan (gram flour)
salt to taste
chaat masala
oil for frying

METHOD

Rub the fish with lemon juice and salt. Keep aside for five minutes and wash and pat dry (this process eliminates fishy odour from fish).
Add lemon juice,salt and red chilli powder to the fish and let it marinade for 15 minutes.

Mix ginger garlic paste,ajwain,garam masala and onions to the besan. Drain the fish from the mainade and coat with the besan mixture.

Shallow-fry the fish individually.Sprinkle chaat masala on the fish, and serve with onion rings.

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Shami Kabab - Indian Recipe

Kabab Recipes - Shami Kabab

Originally from Kashmir Valley and now a very popular evening cocktail snack savoured all over India.

INGREDIENTS :

250 gm keema (minced mutton or chicken)
1/4 cup chana dal
1 onion chopped
3-4 cloves of garlic
1 tsp ginger paste
4-5 whole red chilli
1 tsp garam masala powder
1 tsp cumin seeds
1 stick cinnamon
2-3 cloves
2 black cardamoms
1 egg
Oil to fry
salt to taste

METHOD

Pressure cook the keema along with chana dal, onions, garlic, ginger-paste, red chilli, garam masala powder, cumin seeds, cinnamon, cardamom, cloves with 1/2 a cup of water and cook till 5-6 whistles.
After the pressure drops, cook till the mixture is dry. Cool and grind to paste. Add beaten eggs to the mixture (may add a tsp of corn flour in case the mixture is loose). Shape into round balls or tikkis and deep-fry in hot oil. Serve with onion rings and green coriander chutney.

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Tandoori Chicken

Non-Vegetarian Recipes - Tandoori Chicken


INGREDIENTS :

1 small whole chicken cut into four pieces
1 cup curd
2 tsp ginger garlic paste
2 tsp plain flour
1 tsp cumin powder
1 tsp coriander powder
1 tsp red chilli powder
1 tsp garam masala powder
1 tsp tandoori masala (readily available)
salt to taste
few drops of red food colour
4-5 tbsp oil or melted butter

METHOD

Hang the curd in a muslin cloth for 1 hour to drip all the water.
Make a marinade by mixing the flour, ginger-garlic paste, cumin, coriander, garam masala, chilli and tandoori masala to the curd. Mix the red colour to obtain a bright orange colour.

Wash and dry chicken and apply marinade all over and place the chicken in a refrigerator for 6 hours or overnight.

Thread the chicken in skewers and place it in a preheated oven (with a tray underneath to collect the drippings) for 18-20 minutes. Make sure to turn the chicken occasionally and baste (sprinkle) with oil / butter. Serve hot with fine juliennes (shreds) of onions,lime juice and mint.

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Baby Potato And Onion Curry

vegetarian dishes - Baby Potato And Onion Curry

INGREDIENTS :

250 gm baby potatoes
250 gm baby onions
1" piece ginger finely chopped
1 tsp coriander powder
1 tsp chilly powder
1 bunch coriander leaves
1/2 tsp haldi powder
1 tbsp tamarind pulp
2 tbsp ground jaggery
oil for frying
salt to taste

METHOD

Peel the Potatoes and onions. Heat oil in a pan. Fry masala and potato and onion. Add water and salt and cook till tender. Mix tamarind pulp, jaggery and coriander leaves and simmer for 5 minutes.

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