Naan Ingredients
For this recipe, you will need:

* 4 cups white or all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 4 tablespoons warm milk
* 2/3 cups plain yogurt
* 2/3 cups milk
* 1 beaten egg
* 2 tablespoons ghee
* 1/2 cup chopped coriander

Prepare the Naan Dough
Mix together yeast, warm milk, and sugar, and leave it in a warm place until the mixture becomes frothy. In a medium bowl, mix together flour, baking powder, and salt.

Make a depression in the center, and pour in your frothy yeast mixture. Then add milk, yogurt, egg, and ghee. Mix everything together until you get a smooth ball of dough.
Let the Dough Rise
Knead the dough well for 10 to 15 minutes. Oil a medium bowl, and place the dough into the bowl and turn the dough over so it is well covered in oil.

Cover the bowl with a towel, and place it in a warm place for two hours until the dough has doubled in size.
Shape and Roll Out the Dough
Preheat the oven to 400 degrees. Flour the surface, rolling pin, and your hands. Knead the dough for 2-3 minutes until it is smooth.

Divide the dough into eight pieces. Shape each piece into a ball. Then roll out the ball to make an oval about 6 inches long. Pull the ends to stretch the dough into an oval shape.
Bake the Naan
Brush your naan with melted butter or ghee and sprinkle it with chopped coriander.

Oil your baking sheet, and place your naan sprinkled side up. Place your baking sheet into the oven for 10-12 minutes until the naan turns golden brown.

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KAAJU BURFI OR KAJU KATLI
Ingredients :
2 cups of finely grounded Cashew powder
1/4 cup Milk
3/4 cup Sugar
Few silver vark for decoration

Preparation :

1. Heat milk in a large pot and add sugar.
2. When it starts bubbling remove from stove and add cashew powder little at a time. Mix well making a thick form. You may add more powder if needed for making thick.
3. Pour the mix on a wax paper or thali. Press and spread with your palms for making thin burfi.
4. Put silver vark on top if you wish.
5. Let it cool completely before cutting in burfi shape.
6. Put in a airtight container and keep in a cool place.

Ingredients
Khurma

* 1 cup: White flour or maida
* 4 tbsp: Ghee
* 1 cup: Sugar
* A pinch of salt


Method

1. Make a stiff dough of the flours, ghee and salt.
2. Roll 1½ inch thick. Cut squares.
3. Deep fry till golden. Drain.
4. In a saucepan boil sugar and water till you have a thick two-strand chasni. Keep it warm on the stove.
5. Dip in the squares in the chasni and drain quickly.

Ingredients
Boiled Aaloo (boiled potato) - 500 gm
Salt - 1 tsp
Onion - 1 (finely chopped)
Dhaniya Patta - 1 tsp (finely chopped)
Achar Ka Masala - 1 tsp

Method of Preparation
1. Peel boiled aaloo and mash well.
2. Mix all the ingredients.
3. Serve with Khichadi.

Ingredients

* 100 gm: Besan (Gram flour)
* 3 : Tomatoes medium size (finely chopped)
* 2 : Onion medium size (finely chopped)
* 4 : Green chilies (finely chopped)
* 1 tbsp: Ginger and garlic paste
* ½ tbsp: Turmeric powder
* ½ tbsp: Mustard paste
* ¼ tbsp: Red chili powder
* ¼ tbsp: Coriander powder
* A pinch Asafoetida
* 1 tbsp: Cumin seed
* ½ tbsp: Carom (Ajwain) seed
* ¼ tbsp: Gram masala
* Oil
* Salt to taste
* Water


Method

1. Mix well besan, 2 green chillies, carom, 1/8 tbsp red chili powder and 1 tbsp oil.
2. Add water into besan to make dough.
3. Make a 1 cm diameter round and 5-6 inches long (like seekh kabab).
4. Put it into boiling water and boil for 10 minutes.
5. Take out the water and cut the besan round into small pieces and keep aside. (Besan rounds are also called 'gatte'.)
6. Heat oil, add asafetida, cumin seeds, 2 green chilies, stir-fry till well browned.
7. Add ginger garlic paste and mustard paste heat for 1 minute.
8. Add chopped onion, heat for 3 minutes. Add chopped tomatoes and heat for 2 minutes.
9. Add turmeric powder, red chili powder, coriander powder, salt, garam masala and 1.5 cup water and boil for 5 minutes.
10. Now gravy is ready.
11. Put gatte into gravy and boil for 3 minutes (Heat until gravy is thick).
12. Serve hot with steamed rice or plain paratha.

Ingredients
khichdi

* 200 gm: Basmati rice
* 100 gm: Masoor dal
* 100 gm: Moong dal
* 1/4 cup: Peas
* 5 flowerettes: Cauliflower
* 4 tbsp: Desi ghee
* 1/4 tsp: Sugar
* Salt to taste
* For Tadka
o 1 tbsp:Ginger -Garlic paste
o 2-3: Dried red chilly
o 2-3: Bay leaves
o 1/2 tsp: Jeera
* Whole Garam Masala:
o 2 pcs: Green cardamoms, peeled and mashed
o 4 pcs: Cloves
o 1 pcs: Black cardamoms, peeled and mashed
o 1 inch: Cinnamon stick
* Powdered Masala:
o 1 tsp: Red chilly powder
o 1tsp: Jeera powder
o 1 tsp: Dhania powder
o 1 tsp: Garam masala powder
o 1/2 tsp: Turmeric powder


Method

1. Roast the moong daal in a dry karaahi for 5 minutes over medium flame. Then wash this daal and masoor daal. Wash the basmati rice and keep aside.
2. In a pressure cooker
heat 2 tbsp of desi ghee, add the ingredients of tadka. When jeera begins to splutter add the whole garam masala, and ginger garlic paste.
3. Saute for a minute then add powdered masalas. Add peas and cauliflower. Saute for 2 minutes on low flame.
4. Put the rice and the daals also into the pressure cooker. Add water, salt, sugar and the remaining desi ghee.
5. Close cooker, bring to full pressure on high flame, let it give out its first whistle. Then reduce heat to medium and cook for 4 minutes.
6. For serving, melt some desi ghee in a vessel. Spread a thin layer of khichdi in a plate, pour the melted ghee on it evenly, then on the sides of plate put the Chaar Yaars of Khichadi (Four friends of khichdi) namely, curd, papad (poppadum), desi ghee and pickle.

Ingredients :

50 pieces chicken wings
50 g garlic, peeled
30 g ginger, peeled
50 g green chilies, finely chopped
2 eggs
2 tsps Pepper powder
2 tsps Garam masala
1/2 cup all-purpose flour
1/4 cup cornflour
1/2 teaspoon red food coloring
salt to taste
oil, to deep fry


Preparation :

Break each chicken wing into two parts at the joint.

Take each part and pull back the meat from one end of the bone to the other carefully, making sure that you do not pull the meat completely out.

Make a paste of ginger, garlic, green chillies, pepper powder and garam masala and apply to chicken.

Next make a batter of all purpose flour and corn flour and add it to the above. Add the eggs, red food colouring and salt and set aside for some time.

Heat oil in a deep pan and fry the lollipops on medium heat to a light brown colour.

Drain and serve.

INGREDIENTS:


Raw papaya - 1
Food Color - 1/4 tsp
Sugar - 2 cup
Ghee - 4-5 tsp
cashew - 10 nos
cardamon powder- 1/2 tsp
milk - 1 cup

METHOD:


Make cashew into small pieces. Fry the cashews in ghee and keep aside.Boil the milk for 15-20 minitues in medium heat until gets thick.Heat one tbsp ghee in a pan, add the papaya pulps and fry till the smell vanishes.Cook it in medium heat and stir occasionally for 5 minutes.Now add the milk and boil it until milk evaporates,then add the food color,sugar and stir continuously in low heat.Now add the remaining ghee and stir on low heat till the mixture collects in a soft ball or the ghee oozes out.Serve with decorated cashews and cardamon powder

ingredients
- 3/4 cup (not salted) Butter
- 1 cup Sugar
- 1 cup (refined/self rising) Maida
- 4 powdered Cardamom
How to make Nankhatai
1. Beat the butter and sugar till creamy.

2. Add the flour and cardamom powder and mix to make a soft dough.

3. Keep it in the refrigerator for 5 minutes.

4. Roll, cut into 20 equal portions. Round and keep on baking sheet.

5. Pre-heat the oven to 200 degrees. Now bake the nankhatai at 180 degree c. Look for the golden color and it's done

6. Take out the sheet and keep on the cooling rack. As the nankhatais come at room temperature take them out and enjoy them with tea or coffee or just snap it without anything.

Ingredients:

* 1 cup all purpose flour (plain flour, maida)
* 1/4 cup fine sooji (semolina flour)
* 2 tablespoons oil
* 1/2 cup water (use water as a guide line)

For syrup:

* 3/4 cup sugar
* 1/2 cup water
* 1/2 teaspoon coarsely grounded cardamom
* 3 tablespoons coconut powder

Method:

1. Mix flour, sooji, and oil in a bowl and make a stiff dough adding water slowly as needed. Knead it well. Dough also can be made using food processor.
2. Cover the dough and set aside for 15 minutes or more.
3. Divide dough in two equal parts.
4. Take each part of the dough and make a flat ball shape. Roll them into 8-inch circles and thickness of salted crackers.
5. Prick them with a fork all over the rolled dough, so the paras do not puff when frying.
6. Cut each of the rolled dough into about 1 inch square. Note: you can cut them in your desire shape.
7. Heat the oil in a frying pan on medium heat.
8. The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, just put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
9. Make sure to place just enough shakkar paras to cover top of the oil in frying pan. Fry the shakkar paras until both sides are a light golden-brown.
10. Let the shakkar paras comes to the room temperature and they should be crisp.

Making Sugar Syrup:

1. Put the water and sugar in a saucepan and bring to a boil on medium-high heat.
2. When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar.
3. Let it simmer until the syrup is about half thread consistency or 220 degrees F. on a candy thermometer. Close the heat.
4. Add coconut powder and cardamom to the syrup mix it well.
5. Put all the paras to the syrup and mix it quickly, making sure all the paras are coated with syrup.
6. Take them out on a greased tray, making sure that paras are not clumped together.
7. Allow them to cool.
8. Shakkar paras can be stored for several weeks in airtight container.

Ingredients:

* Pani (Spicy Water):
* 1 cup mint leaves (Pudina)
* 2 to 4 green chilies (adjust to taste)
* 3 tablespoons tamarind paste (Imli)
* 3 tablespoons lemon juice
* 1 teaspoon black salt
* 1 teaspoon salt (adjust to taste)
* 1/4 teaspoon ginger powder
* 1/8 teaspoon asafetida (Hing)
* 1 tablespoon roasted cumin seed powder
* 1 tablespoon sugar (adjust to taste)
* 1/2 teaspoon black pepper
* 4 cups water (adjust to taste)
* Puris:
* 1/4 cup All Purpose flour (Maida or Plain Flour)
* 3/4 cup fine Sooji (Semolina Flour)
* 1/2 cup water (as needed)

Method:

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

Puris:

1. Mix the flour and sooji. Add water as needed to make firm dough. Knead the dough until it is pliable. Cover the dough with a damp cloth for about ten minutes.
2. Damp two kitchen towels, spread one damp towel over a cookie sheet or plain surface, close to where you are going to fry the puris.
3. Divide the dough into about 60 small balls. Keep them under a damp cloth.
4. Start rolling each ball to about a 2-inch diameter circle. Place over a damp towel and cover with another damp towel. Do this for all 60 puris. TIP: Placing the puris between damp cloths helps the puris to puff evenly on all sides.
5. Heat the oil on medium high heat. Oil should be about 1 1/2 inch high in frying pan. To test the oil, put a little piece of dough in the oil. The oil is ready if the dough comes up right away and does not change color.
6. Start frying the puris, starting first with the puri you first rolled.
7. Put one puri in the oil and press lightly. When it puffs turn over and put another puri in the oil. Keep adding six to eight puris at a time. Fry the puris until they are golden-brown all around by turning a few times. You may adjust the heat as needed while frying.
8. Take the puris out and place over paper towel, so the excess oil is absorbed. TIP: When taking the puris out of the frying pan, make sure to tilt the skimmer so that the excess oil is drained before placing on the paper towel.
9. Fry all the puris. They should be crisp and puff like a ball.

How to Serve:

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

Ingredients for crust:

* 1 cup All Purpose flour (plain flour or maida)
* 1/4 teaspoon salt
* 2 tablespoons oil
* 1/2 cup-1 tablespoon chilled water

Ingredients for filling:

* 1/4 cup yellow moong dal
* 1 teaspoon coarsely grinded fennel seeds (saunf)
* 1 teaspoon coarsely grinded coriander seeds (dhania)
* 1 teaspoon red chilly flakes
* 1/4 teaspoon ginger powder
* 1/2 teaspoon mango powder (amchoor)
* Pinch of asafetida (hing)
* 1/2 teaspoon salt (adjust to your taste)
* 1 tablespoon oil
* 2 tablespoons water
* Oil to deep fry

Method:

To make crust:

1. Mix the flour, salt and oil.
2. Add the chilled water slowly, mixing with your fingers as you pour.
3. Do not knead the dough. The dough should be soft.
4. Cover the dough and let it sit for at least fifteen minutes.

To make filling:

1. Grind the moong dal dry until it almost becomes a powder.
2. Mix 1 tablespoon of oil and dal powder in a frying pan and roast on medium heat for about two to three minutes or dal changes color lightly, stirring constantly.
3. Turn off the heat. Add all the spices and mix it well and let the mixture cool off.
4. Add two tablespoons of warm water and mix it well.
5. Let it sit for ten minutes and cover with demp cloth.

To make the Kachoris:

1. Take the dough and knead it for a few minutes.
2. Divide the dough in twelve equal parts.
3. Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges around.
4. Mold the dough into a cup and place 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the dal filling. Repeat with the rest.
5. Let the filled ball sit for 3 to 4 minutes before rolling.
6. Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about 3 inch circle.
7. Heat about 1 1/2 inche of oil in a frying pan on medium heat. To check if oil is ready put a little piece of dough in the oil, it should sizzle and come up slow.
8. Fry them on medium-low heat. After they start to puff, slowly turn them over.
9. Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will be soft and will not be crispy.

Tips:

1. Don’t roll the kachoris with a rolling pin. Rolling pins will cause the kachoris to have small holes in the dough, allowing oil to fill the kachoris.
2. Also, when using a rolling pin, the kachoris are uneven and when frying one side will be thicker than the other.

Ingredients:

* 2 cups shredded carrots
* 2 cups milk
* 3 tablespoons unsalted butter
* 1/4 cup sugar
* 1/2 teaspoon cardamom powder
* 6 chopped roasted cashew nuts (To garnish)

Method:

1. Roast the cashew nuts and set aside for the garnish.
2. Boil the milk on medium-high heat in a non-stick pan until it is reduced to about to 1 cup. Stir often to ensure the milk does not burn in the bottom of the pan. Set aside.
3. Melt the butter in a frying pan on medium heat.
4. Add the shredded carrots and stir-fry for about seven to eight minutes.
5. Carrots should be tender and slightly changed in color.
6. Add the milk and cook until the milk dries. This will take about eight to ten minutes.
7. Next add the sugar and stir-fry for another three to four minutes until the halwa starts to leave the side of frying pan.
8. Garnish with cashew nuts.

Tips:

Gajar Halwa can be refrigerated for up to one week and kept in the freezer for up to two months. When ready to serve just warm.

Ingredients
1 cup macaroni
4 medium Carrots, shredded
1 /2 cup Raisins
1/2 cups fat-free mayonnaise
1 cup sugar
1/2 cup Thick cream
1 teaspoon salt
Directions
1.Cook macaroni according to package directions; drain and rinse in cold water. In a large serving bowl, combine the macaroni, carrots
2.In a small bowl, whisk the mayonnaise, milk, sugar, raisin, salt and until smooth.
3.Pour over macaroni mixture and toss to coat.
4.Cover and refrigerate overnight.

Ingredients:
2-cup sprouted moong,
2-tbsp garlic and red chilli paste,
2-tbsp oil,
1-tbsp turmeric powder,
Salt to taste,
Coriander leaves for garnish

Method:
Step 1: Heat the oil in pan and add garlic paste in it.
Step 2: Then add turmeric powder and salt to taste.
Step 3: Add little water and cook until they are soft (or microwave for 2 minutes).
Step 4: Garnish with coriander leaves.
Step 5: Serve hot with roti, rice and kadhi.:)

Ingredients

Spinach- 1 large bunch
paneer- 3/4 pack chopped into cubes
cumin seeds- 1/2 tsp
garlic- 3 cloves chopped fine
milk- 1/2 cup
salt to taste
oil/butter- 2 tbsp
heavy cream(optional)- 1tbsp
green chillies-3- 4 green chillies
bayleaves- 2
kasoori methi- 1/4 tsp

Method

Heat 2 tsp of oil/ butter in a pan and add cumin seeds,chopped garlic and green chillies. when it turns golden brown add washed and chopped spinach. saute for 2 mins .Grind this into a fine paste when cool.
Heat the remaining oil/butter in the same pan and add bay leaves and the ground paste. Add the milk to it. Let it boil and add salt , kasoori methi and chopped paneer cubes. Simmer the flame and cook for 6 to 8 minutes. Garnish with cream.

Ingredients:

* 2 cups all-purpose flour, stirred or sifted before measuring
* 2 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 egg, slightly beaten
* 1 1/2 cups milk
* 2 tablespoons melted butter

Preparation:
Sift together flour, baking powder, and salt. In a separate bowl, combine egg and milk; add to flour mixture, stirring only until smooth. Blend in melted butter. Cook on a hot, greased griddle, using about 1/4 cup of batter for each pancake. Cook until brown on one side and around edge; turn and brown the other side. Recipe for pancakes serves 4.

INGREDIENTS
1)Basmati rice (long grain rice) 1 cup
2)Green cardamom pods crushed 8
3)Rose essence 2 tbsp
4)Ground pistachio nuts 2 tbsp
5)Whole milk 7 1/2 cups
6)Sugar 12 tbsp 2
COOKING DIRECTIONS
1. The rice is to be ground finely and placed in a saucepan with the cardamoms.
2. Add 63/4 cups of milk and boil over medium heat stirring continuously.
3. Add remaining milk and cook over a medium heat until the rice mixture thickens to a creamy consistency.
4. Add sugar and the rose water and continue to cook for another 2 minutes.
5. Serve chilled, and garnished with nuts.

Ingredients:
Urad dhal - 1 cup
Mung dhal (yellow split) - half cup
Ginger - 1 inch piece, chopped
Green chillies - 3, chopped finely
Curry leaves - few, chopped
Salt, Pepper - to taste

Yogurt sauce:
Yogurt - 2 cups, thick
Milk - half cup (approx)
Water - as required for the consistency
Green chillies - 2
Coconut - 2 tbsp, shredded
Salt - to taste
Cumin powder, Chilli powder - to sprinkle on top
Tamarind-date chutney (optional)
Coriander leaves - 2 tbsp, chopped

Method:
1) Wash & soak both dhals together for about 2 hours and grind to a thick paste with as little water as possible till light and fluffy. Add some salt towards the end so it gets mixed uniformly. I use a grinder for this.

2) Add in the chopped ginger, g. chillies & curry leaves with pepper and mix thoroughly. One could deep fry the batter after forming them into patties similar to this. I used the kuzhipaniyaram/appe pan instead following RedChillies' fabulous method. I add about a drop of oil in each depression on medium-low flame and once the batter is filled, cover with a lid and allow to cook till light brown. Flip over and cook the other side as well.

4) Keep some hot water on the side and dunk the vadais once they are cooked into this. This will enable them to get soft and will remain that way when put in the yogurt sauce later. Take them out after a few minutes, squeeze gently to remove excess water.

3) Grind g. chillies & coconut to a smooth paste and blend with milk, yogurt, water as required & salt to form a smooth, thick liquid. Soak the vadais in this blend for atleast 2-3 hours - the longer the better.

4) Just before serving, sprinkle the top with chilli powder, cumin powder, tamarind-date chutney and coriander leaves and enjoy this tasty treat.

INGREDIENTS
Potatoes ………………4 medium sized
Tomatoes ……………..4 medium sized
Onions………………….2 medium sized
Green peas (sheled)……………….1/4 cup
Cauliflower ……………….1/4 small sized
Green chillies ……………………3-4
Fresh coriander leaves……1/4 medium bunch
Ginger …………………….1 inch piece
Garlic……………………..8-10 cloves
Capsicum…………………1 medium sized
Lemons ……………..2
Salt………………..to taste
Pav Bhajee masala………….1 and half tbsps
Oil ………………..3 tbsps
Butter………………3tbsps
Pav ……………..8

METHOD OF PREPARATION
1. Wash, boil, cool, peel and grated potatoes. Wash and finely chop tomatoes. Peel, wash and finely chop onions. Wash and boil green peas in salted water till soft. Drain and mash lightly.
2. Break cauliflower into florets, wash and grated. Remove stems, wash and finely chop green chillies. Clean, wash and finely chop coriander leaves. Peel, wash ginger and garlic and grind to a fine paste.Wash, halve, deseed and finely chop capsicum. Wash and cut lemon into wedges.
3. Heat oil in a pan and add three-fourths of the onions. Sauté till light brown. Add green chillies and ginger- garlic paste. Stir-fry for half a minute.
4. Add half of tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala.
5. Ad capsicum, peas, cauliflower, potatoes and one and half cup of water. Bring to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetable are completely mashed.
6. Add pav bhajee masala, salt and remaining tomatoes. Cook on medium heat for two minutes, stirring continuously.
7. heat half of the butter in a thick-bottomed pan or on 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.
8. Garnish the bhajee with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onions and lemon wedges.

Ingredients:

* 4 cups cold cooked rice
* 8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped
* 2 eggs (more if desired)
* 1/2 cup green peas
* 1 medium onion, diced
* 1 green onion, diced
* Seasonings (add according to taste):
* Light Soy Sauce
* Oyster sauce
* Salt
* Pepper
* Oil for stir-frying, as needed

Preparation:
Beat the eggs lightly with chopsticks, add a dash of salt (Add a bit of oyster sauce if desired).

Chop the chicken meat and dice the onion and green onion.
Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.

Stir-fry the onion on high heat for a few moments, remove and set aside. Do the same for the green peas.

Add oil, turn down the heat to medium and stir-fry the rice. Add the soy sauce, salt, pepper and oyster sauce. Add the chicken, onion and green peas and combine thoroughly. Serve chicken fried rice with the strips of egg on top and the green onion as a garnish. (Alternately, you can mix the green onion and egg in with the other ingredients).

Ingredients for chinese chilli chicken:



500 -600 gms Boneless Chicken
2 tbsp Soya Sauce
1 Egg
2 tbsp Corn Flour/Corn Starch
5-6 Chopped Green Chilies
2 Green Onion Chopped
1 tsp Garlic Paste
Salt to taste
1/2 tsp White Pepper Powder
1 tsp Sugar
A pinch of ajinomoto
2 cups chicken Broth/ Water
1 tbsp Oil
Oil to fry


Preparation:

* Cut the boneless chicken pieces into1 " cubes.
* Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
* Heat oil and deep fry the marinated chicken pieces till golden brown.
* Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
* Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
* Add fried chicken pieces to it and cook for few minutes.
* Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps.
* Cook for 2-3 minutes.
* Serve chinese chili chicken hot garnished with chopped green onion tops.
* Chinese chili chicken goes well with steamed / boiled rice.

Ingredients of cauliflower manchurian :


1 medium Gobhi (Cauliflower)
3/4 cup Flour (Maida)
1 tbsp Corn Flour
Salt to taste
1 Chopped green chili
11/2 tbsp Garlic Paste
11/2 tbsp Ginger Paste
1 cup finely Chopped Onions
Finely Chopped Coriander Leaves
1/4th tsp Ajinomoto
2 tbsp Soya Sauce
2-3 tbsp Tomato Ketchup
2 tbsp Oil

Preparation of gobhi manchurian :

* Make a paste of maida, corn flour and salt using water.
* Take a tsp. of ginger and garlic paste, add it to the paste.
* Dip the gobi florets in the paste and deep fry till golden brown. Keep aside.
* Heat oil in another pan and add the left ginger & garlic paste, chopped onions and green chili to it.
* Now, mix aginomoto, soya sauce and tomato sauce to it.
* Add fried Gobi kept aside and mix well. Garnish it with coriander leaves. Serve the gobi manchurian hot.

Ingredients
Maida (refined flour) - 200 gm
Ghee - 2 tbsp
Sugar - 1 cup
Cloves (lawang) - 10 (powdered)
Chhoti Ilaichi - 3 (powdered)
Milk - 1 cup
Saunf - 1 tsp
Cocoanut (grated/powder) - 2 tbsp
Refined Oil for deep frying - As required

Method of Preparation
1. Add 1/2 cup water in 1 cup sugar.
2. Heat to dissolve sugar and make one string syrup.
3. Add lawang and ilaichi powder. Keep the syrup aside.
4. Mix ghee thoroughly in maida.
5. Add 1 cup water and 1 cup milk. Mix well to make a smooth pua batter.
6. Leave the batter for at least 2 hrs.
7. Heat oil in a shallow Kedahi.
8. Pour one big spoonful of batter in the hot oil one by one and fry puas till golden brown.
9. Take out puas and dip in the syrup.
10. Soak for 1 minute, remove puas from syrup and serve hot.

Ingredients
Maida - 6 cup
Suji - 1 cup
Ghee - 1 cup
Kasoori Methi - 1 cup
Ajwain - 1 tbsp
Mangraila - 1 tsp
Black Pepper - 1 tbsp (crushed)
Oil or Ghee for frying

Method of Preparation
1. Mix all the ingredients thoroughly.
2. Make a hard dough with warm water.
3. Divide the dough into small balls, flatten and prick with a fork to make holes.
4. Deep fry to golden colour.

Ingredients
Aata (wheat flour) - 2 cup
Chana Daal - 1/2 cup
Jeera - 1 tsp
Haldi Powder - 1/2 tsp
Garam Masala Power - 1 tsp
Tejpatta - 2
Red Chilli - 2-3
Pure Ghee - 50 gm
Salt to taste

Method of Preparation
1. Knead the aata with water to soft dough and keep aside covered.
2. Soak chana daal in water for 2-3 hours.
3. Heat 1 and a 1/2 tsp ghee in a kadahi. Add jeera, tejpatta and red chillies.
4. When colour changes, add soaked chana daal, salt and garam masala.
5. Cover and cook daal with some water.
6. When done, evaporate any remaining water to ensure that cooked daal is completely dry.
7. Cool and grind in a mixie or silbatta.
8. Now, divide dough into pedas (loyia) and roll out small puris.
9. Put a little daal in the centre of puris and close from all sides.
10. Roll out again to spread daal filled puris to convenient size and thickness.
11. Deep fry like puris in a kadahi or cook like parathas on a tawa.

Ingredients
Fish (preferably Rahu) - 1 Kg
Mustard Paste - 2 tbsp
Garlic Paste - 2 tbsp
Red Chilli Powder - 1 tsp
Haldi Powder - 2.5 tsp
Mustard Oil - as required
Mustard Seeds - 1/2 tsp
Methi - 1/2 tsp
Green Chilli - 2
Tomato - 2 (medium size, chopped)
Salt to Taste

Method of Preparation
1. Cut, clean and wash fish pieces.
2. Mix thoroughly 1.5 tsp haldi and 1.5 tsp salt in the fish pieces.
3. Deep fry in mustard oil.
4. Heat 4 tbsp of mustard oil in a Kedahi. Add mustard seeds, methi and green chillis.
5. When seeds crackle, first add 1 tsp haldi, tomato and salt.
6. Stir fry till tomato is tender. Add garlic paste and stir fry thoroughly for 5 to 7 minutes.
7. Add mustard paste and red chilli powder. Stir fry for 2 minutes.
8. Add 3 cups of water and let boil for 5 minutes. Add fried fish pieces.
9. Allow to boil for 10 minutes on medium heat, then leave for 5 minutes on low heat.
10. Remove from fire and serve with rice.

Ingredients:

* Marinade
o 2 lbs Chicken cut up into 2” pieces
o ½ cup Yogurt
o 1 1/2 tbsp Ginger Garlic Paste
o 2 – 3 tsp Chili Powder
o 2 tsp Coriander Powder
o 12 small Chilies split into two
o 1 cup chopped Mint Leaves
o 1 cup chopped Cilantro
o ½ tsp Turmeric
o Garam Masala Powder
+ 10 Pepper Corns
+ 10 Coves
+ ½ tsp Cardamom Seeds
+ ½ tsp Sahajeera or Black Cumin
+ 1” Cinnamon Stick
o Juice of 1 lime
o Salt to Taste
* 1 Large Onion sliced
* 1 cup Oil
* ½ tsp of saffron strands
* ½ cup milk
* 4 cups Basmati Rice soaked for 30 minutes
* Spices for boiling rice
o 6 Cardamoms
o 3 Cloves
o 2 Bay Leaves
o 1 Bay Flower or Biryani Flower
o 1 tsp Sahajeera
o ½ tsp Ginger Garlic Paste
o 1 tbsp of Oil
o First Full of Salt

Method:

* Clean the chicken and cut it into 2” pieces. Wash the chicken and squeeze all the water from it. This is very important that you squeeze all the water away from the pieces or put it a colander to let water drain away.
* Grind all the ingredients listed under garam masala to a fine powder.
* Mix all the ingredients of the marinade and marinate for at least 1 hour or overnight in the fridge.
* In pan heat oil and fry the onions until light golden brown.
* Soak saffron in hot milk.
* In a big pot bring water to a boil, add all the spices for boiling rice and mix well.
* Add rice and continue to cook until you get a one good boil, i.e rice should roll over with boiling water. It takes about 2 ½ – 3 minutes on my stove. Drain the rice and keep aside.
# Now its time to arrange chicken and rice in layers, one layer of chicken and two layers of rice. In a heavy bottom sauce pan, pour ½ the oil at the bottom, arrange the chicken pieces and sprinkle some oil on top of the chicken.
# Arrange ½ the boiled rice on the chicken pieces, sprinkle some oil, ½ the fried onions and ½ the saffron milk.
# Repeat the above step for the last layer, I.e, arrange the last layer of rice. Spread the rest of the rice, sprinkle all the oil, fried onions and the saffron milk.
# Now, we need to seal the the container and make it air tight so that the steam doesn’t escape when we cook. In India, flour dough or a big cloth is used to seal the container and the cover together. Here, I use an aluminum sheet. take 2 sheets of aluminum foil (the sheets should be bigger than the diameter of the sauce pan) and place it on top of the sauce pan and then cover it with the lid. We will have aluminum sheets between the pan and its lid. Since we took the sheets bigger than the diameter of the pan, we will use that to seal the pan and the lid.
# Put a heavy object (motor pesto or heavy pan or skillet) on the top of the container, so that the steam doesn’t escape easily.

# Cook biryani for 8-10 minutes on high until stream escapes from the foil seal. Then reduce the flame to medium low and continue to cook for another 20 minutes. 
 Let it sit for 10-15 minutes before opening it.
# Mix the rice and serve it hot with raita or chicken shorva or mutton shorva.

Ingredients

Milk Powder : 12 Tablespoons
Curd : 2 Tablespoons
Thick Cream : 2 Tablespoons
all purpose flour : 1 Tablespoons
baking soda) : 1/2 tsp
butter –melted : 2 tablespoons
Syrup

2 cups Sugar : 2 cups
Water : 4 Cups
Oil for frying

MethodMake the dough by combining the milk powder, butter, KDD Cream, Curd, flour, Baking Soda. Make medium-hard dough. Divide the dough into 20-25 portions. Cover with a damp yet dry kitchen towel.
Heat the oil on high and then lower the heat to medium. Fry the balls till light brown.
The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
Syrup:
The syrup should be made earlier and kept warm. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat..
Transfer this hot syrup into a Corning serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamuns in syrup overnight for best results. They can be served warm or at room temperature.

Ingredients Of Bhel Puri

1 packet puffed rice
1 packet bhel mix
2 cups boiled potatoes, cut in cubes
3 tbsp roasted and ground cumin seeds
2 green chilies chopped
1 tsp black pepper
1 tbsp chat masala
4 tbsp tamarind, soaked in water Salt to taste
1 cup onion, chopped
1 cup tomatoes, chopped
1/2 cup sugar
1/2 cup fresh coriander leaves,chopped

Method Of Bhel Puri

Sprinkle salt and pepper on boiled potatoes and set them aside. Remove seeds from tamarind and simmer it to thicken on low heat. Add sugar and little salt in it and cook for 2-3 minutes. It should not be too thick. In a bowl mix puffed rice and bhel mix. Take a plate, serve bhel mixture, add potatoes, onion, tomatoes and chilies. Dust it with chat masala and cumin powder. Pour the tamarind sauce and garnish it with green coriander. You can also serve it with green chutney or some yogurt on top.

Ingredients Of Naan Khatai

150 gm flour 120 gm ghee or unsalted butter
1 egg, beaten 85 gm sugar, powdered
1 tsp baking powder
50 gm semolina

Method Of Naan Khatai

Mix sugar and ghee in a bowl till they form a smooth paste. Mix flour, baking powder and semolina in other bowl. Now add flours mixture in ghee and sugar mixture and knead it with your hands to form a dough. Now take a small portion of dough and make a small balls and then flat it with your hand, make the shape of naan khatai. Make as many as you want and brush them with beaten egg in the end. Preheat the oven at 375 degree and bake them at 180 degree on greased baking tray for 15 minutes. Tip: You can also place crushed almonds and pistachios on top instead of egg if you like to.

Ingredients Of Doughnuts

3 cups flour
1 cup icing sugar
1tsp baking powder
1/2 tsp salt
2 eggs, beaten
3/4 cup milk
3 tbsp oil
1/2 tsp cinnamon powder
Oil for deep frying Cooking

Method Of Doughnuts

Take all ingredients in a bowl except the oil for deep frying. Knead them in a dough. Now make it in a thick round shape with help of rolling pin. Cut them with doughnut cutter. Make as many doughnuts as you want. Deep fry them in hot oil. Sprinkle little icing sugar over them. Serve hot.

Ingredients

1 cup dry milk powder
1 Egg
1 tsp cardamom powder
1 egg 1/4 tsp baking powder
1 liter milk Sugar as required
1 tbsp oil Almonds and pistachios for garnishing, chopped

Method

Mix the powdered milk, egg, oil,baking powder. Knead it well.
Once the dough is done mold it into small balls and then flatten the balls slightly.
Boil the Water with sugar. Boil the milk with half suger and cardamom powder. As When the Rasogulla is done soft. put it in boiling milk.
The balls will tend to swell up , Lower the heat to simmer.Cook the milk with the balls for another 8- 10 minutes.
Remove it from the heat and let it cool.
Just before serving add some pistachios and almonds. Serve chilled.

Ingredients

2 large potatoes,boiled
1 packet cottage cheese
1 onion, finely chopped
1/2 cup boiled peas
4 green chilies.finely chopped
1/2 bunch coriander,chopped
2 tomatoes,finely chopped
2 slices of bread,remove edges
1 onion,sliced
1 tbsp poppy seeds
2 tbsp garlic ginger paste
1/2 cup cream
1/2 cup milk
1 egg,beaten
1 tbsp cumin
3 tbsp oil
2 tbsp corn flour
Salt to taste
Oil for frying
1 tsp black pepper Whole spices as required

Method For Kebabs

Mash potatoes and add chopped onion,cottage cheese,peas,bread slices,egg,salt and black pepper. Mix it all well till all things bind together. Now make the shape of kebabs, you can make any shape,long,flat or oval. Sprinkle corn flour over kebabs and deep fry them. Don’t fry more then 1-2 minutes. For Gravy

Heat 3 tbsp oil, fry 1 sliced onion it in on medium heat. When it turns into brown color then add garlic and ginger paste and whole spices. Now add tomatoes and green chilies. Dip poppy seeds in little water for 1 hour and then mash them with the back of spoon. Add mashed poppy seeds in the tomatoes and cook till it becomes a paste. Add salt, milk and cream. Cover it and let it cook for 5-10 minutes. Add cumin seeds and kebabs in this gravy.Garnish it with fresh coriander and grated cheese. Serve it with boiled rice or chapatti.

Ingredients

300 gm chicken
2tbsp butter
2tbsp garlic and ginger paste
1/2 cup tomato paste
1 cup fresh cream
1 tbsp red chili powder
1 tsp cumin powder
1/2 tsp garam masla
Salt to taste
3tbsp oil

Method

Heat the oil in pan, add garlic and ginger paste and stir fry it. Sauté chicken in it until its tender and done. Now add tomato paste, red chili, cumin powder, garam masla, salt and butter. Mix it well. Now add cream and cook for 1 minute. Dish out and garnish with fresh green coriander and grated ginger.