aloo bonda:

2 Large Boiled, Mashed Aloo (Potatoes)
1-2 Green Chilies (chopped)
1tbsp Coriander leaves (finely chopped)
1cup gram flour
Salt to taste
Red chili powder to taste
1/4th tsp Garam Masala powder
1/4th tsp turmeric powder
Oil for frying



How to make aloo bonda:


Add salt, chili powder, garam masala, coriander, and green chilies to the mashed aloo (potatoes) and mix well.
In a bowl take a cup of gram flour; add turmeric powder, little salt and chili powder to it. Add little water bit by bit and mixing with hand make a batter (neither too thick nor too lose).
Make small balls of aloo (potato) mixture.
Dip each ball in the batter and deep fry them till golden. brown
Serve aloo bonda hot with chutney

Corn Onion Soup

Ingredients

2 spring onions, chopped (whites and greens separated)
1 cup sweet corn kernels
2 cloves garlic, chopped
1 teaspoon oil
to taste salt and pepper

Method

Combine the sweet corn with 1 cup of water and blend into a purée.
Heat the oil in a non-stick pan, add the spring onion whites and sauté for 2 to 3 minutes.
Add the garlic and the puréed corn and sauté for 5 to 7 minutes till the corn purée is cooked.
Add 2½ cups of water and bring to a boil.
Add the spring onion greens and simmer for 2 to 3 minutes.
Season with salt and pepper and serve hot.

Cream Of Mushroom

Ingrediantes:

Mushrooms 250 gms.
Onion 2 (medium size)
Potato 1 (medium size)
Fresh Cream 100 gms.
Butter 2 tbsp.
Salt to taste
black Pepper to taste



Method:
Cut mushrooms, onions and potato in small cubes
Heat the butter and saute onion and mushrooms for 5-6 mins.
Add potatoes and cook for 3-4 mins.
Add 6 cups water and cook till well done
Blend in liquidizer and the filter it
Add Salt, black pepper and cream
Serve hot.

Cream of Vegetable Soup

For the Stock :

Onions 3 (medium)
Potato 3 (medium)

For the Topping :
Onion 1 (finely Chopped)
Mix. Vegetable 1 cup
(french beans, carrots, peas)
Butter 1 tbsp
Fresh Cream 2 tbsp
White Sauce 2 cup
Cheese 2 tbsp
Salt, pepper to taste

Method :
Stock - Cut large pieces of onion and potato
Add 6-7 cup water and pressure cook it
When cooked, put in liquidizer and then filter it

Topping - Melt the butter and cook the onion for 1 min.
Pour the stock and cook for 5 mins.
Add Vegetables, cream, White Sauce, Cheese , Salt and black pepper
Stir it well
Cook for another 10 mins.

Vegetable Clear Soup

Lettuce leaves 3 nos.

Spinach 2 nos.

Carrot (Chopped) 1/2 Cup

Green Onion (Chopped) 1/2 Cup

Mushrooms (Chopped) 1/4 Cup

Cauliflower ( chopped) 1/2 cup

Soya Sauce 1 Tsp.

MSG 1/2 Tsp.

Oil 3 Tsp.

Salt to taste

Method:

Tear the lettuce and spinach in big pieces.

Heat the oil, add green onions, mushrooms, carrots, cauliflower and MSG. Cook for 2-3 mins.

Add Spinach and lettuce and cook for 1 min.

Add 7 cups of water and bring it to boil.

Add soya sauce and salt.

Before serving, sprinkle some green onions.

Creole Soup

Stock:

Onion (Medium) 3

Potatoes (Medium) 3

Tomatoes (Medium) 3

Topping:

Onion (Chopped) 1

Green Pepper(chopped) 1

Tomatoes (Chopped) 2

Tomato Sauce 2 Tbsps.

Red Chilli powder 1/2 Tsp.

Oil 2 Tbsps.

Salt to Taste

Black Pepper to taste

Method:

Stock: Coursely cut all vegetables and pressure cook with 6 cup water. Blend them.

Topping: Heat oil, saute onion for 1 min.

Add green peppers and tomatoes and cook for another 2 mins.

Add stock and boil for 10 mins.

Add tomato sauce, salt, chilli powder and black pepper,

Serve hot with breadsticks.

Green Chutney

Ingredients
chopped mint leaves 2 cups
chopped coriander 1 cuplarge
onion( sliced ) 1
lemons (juiced) 1-2 tsp,
sugar 1 Tspgreen
chillies 4-6
salt to taste
Method:Combine all the ingredients and grind to a smooth paste in a blender using very little water. Refrigerate and use as required.

Sweet Chilli Chutney

Ingredients

25-30 Kashmiri red chillies (broken)
1 cup Vinegar
1/2 cup Sugar
1 tbsp Oil
1/2 inch Ginger (chopped)
15-20 cloves Garlic (chopped)
to taste Salt
1/2 tsp Black salt
1 tsp cumin seeds (Roasted)

Method

Slit and remove most of the seeds and the white pith from the chillies.

Add vinegar and soak for about half an hour.

Grind to a fine paste.

Take sugar and half a cup of water in a pan and cook till sugar dissolves.

Add chilli paste to the sugar syrup and mix.

Let it cook on medium heat.Heat oil in another pan.

Add ginger and garlic and sauté.

Add salt and black salt to the red chilli mixture and mix well.

Add the sautéed ginger-garlic and mix.

Add crushed roasted cumin seeds and a little water.

Mix and cook for around five more minutes.

Cool and store in sterilized bottles.

Tamarind Chutney (Khaati-meethi chutney)

Tamarind 1 Cup

Jaggery 1/2 Cup

Sugar 2 Tbsp.

Red Chilli Powder 1/2 Tsp.

Black Pepper Powder 1/4 tsp.

Roasted cumin powder 1 Tsp.

Cloves 2-3

Warm Water 2 cups.

Oil 1 Tsp.

Salt to taste

Method:

Remove the seeds and soak the tamarind in warm water for 25-30 mins. Take the pulp out

Heat oil, add cloves

Add pulp, jaggery, sugar, red chilli powder, black pepper powder, cumin powder, salt.

Cook for 8-10 mins.

Blend the chutney in blender.

Store in refrigeratore in a air tight container.

Besan Chutney

Besan Chutney
Besan Chutney
Ingredients
Besan 1 cup
Water 3 cups
Green chillies 10 slit length wise
Hing a small pinch
Mustard 1/4 t.spoon
Salt 1 t.spoon
Lemon Juice (1 lemon)

Method
Make a batter with besan, salt and 2 cups of water, and keep it
aside.
Fry mustard, hing, and green chillies in oil for a few minutes
and then add 1 cup of water. Let it cook for a few minutes. Now
add the besan batter and keep stirring until the besan gets
cooked.

pineapple chutney

Ingredients

- 1 Large Pine Apple
- 0.5 Cup (grated) Coconut
- 1 Cup Sugar
- 0.5 Cup Raisins
- 0.5 Cup Dates
- 1 Tsp or to taste Salt
- 2 Inch piece Ginger
- 2 Whole Whole Red Chili
- 0.5 Tsp Panch Phoron
- 1 Lemon


Instructions

1. Cut pine apple to small pieces or you can use tinned pine apple.

2. Grate coconut and ginger.

3. Heat oil, add panch phoron and red chili and when splutters add pine apple pieces and cook for a minute.
4. Add sugar, salt, raisins, dry dates, juice of one lemon, ginger and half cup water or the pineapple juice if using tinned pineapple. Cook till thickens. Stir occasionally.
5. Cool and serve after meal

Dry Garlic Chutney

1/3 cup garlic cloves, peeled
1/4 cup dried coconut, grated (kopra)
2 tablespoons chili powder
1 teaspoon oil
salt


1. Heat the oil in a pan and sauté the garlic and coconut for 2 to 3 minutes over a medium flame.
2. Cool, combine all the ingredients in a blender and grind till it is a smooth paste.

Dahi Pudina Chutney

Ingredients

1-2 tbsp lemon juice
1 tsp sugar
1/2 tsp salt
6-8 green chillies
1 cup yoghurt whipped
1 tsp garlic
2 tbsp fresh coriander leaves
1 small bunch mint leaves

Directions

Grind mint leaves, green chillies, coriander leaves, salt, garlic and sugar together till it becomes a thick paste. Fold in the yoghurt and lemon juice. Refrigerate for at least 1 hour

Peanuts Chutney

Peanuts-50 grams
Red chillies-6
Asafoetida powder-1/2 tsp
Scraped Coconut-2 tsps
Medium sized onion-1
Tamarind-lemon sized soaked in the water.
Salt-to taste


Heat little oil in the pan and fry the red chillies,asafoetida,peanuts.

Then grind it along with the scraped coconut,tamarind[squeezed],salt.

Then garnish with fried urad dhal,mustard seeds and Bengal gram.

Decorate with coriander leaves.

Coriander Chutney with Tomato

Fresh coriander leaves(cilantro) - 1 cup
Tomato - 1 large
Grated coconut - 1/2 cup
green chillies - 2
tamarind - a pinch
Salt - to taste



Wash fresh coriander leaves and pick the leaves from the stem.Cut the tomato into medium sized pieces.Add the other ingredients and grind it in the blender into a thick paste.

Heat 3 spoons oil in a fry pan, add mustard seeds.When it splatters, add urad dal.Add the ground paste and fry till the raw smell dissappears

Spicy Mango Chutney

3 large sweet mangoes, slightly ripened
1 tsp lemon rind, minced finely
1 tsp lemon juice
10 green chillies
1/2" piece ginger, minced finely
1 tsp cumin seeds
1/2 tsp saunf (fennel) seeds
1 tsp coriander seeds
1 tsp mustard seeds
A pinch of hing (asoefetida)
Salt to taste
6 tsp cooking oil



Peel the mango and cut it into small chunks.Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. Drain, mash well and set aside.Roast the methi, saunf, cumin and coriander seeds and crush coarsely using a mortar and pestle. This is how powders are traditionally made.But if you are of the impatient kind, go aheadand use the coffee grinder but make sure that the powder is a little coarse.

Set aside and Heat the remaining oil and add the hing and mustard.When the mustard crackles, add the ginger and green chillies and fry for about 1-2 minutes. Add the mango, powdered masala, salt to taste, lime rinds and lime juice. Bring to a boil on a low flame. Remove from heat and let it cool to room temperature.

Store in an airtight container. If boiled and cooled well, since no water is used in making this dish, it should keep well for more than a week. Store it in airtight containers in the fridge.

Curry leaves Chutney

Curry leaves-1 ½ cups
Ginger-1/2 piece
Red chillies-6
Urad dal-1tsp
Salt-to taste
Asafoetida-a pinch
Tamarind pulp-1 tbsp
Oil-tsp



Heat oil in a pan.Fry the urad dal till light brown in colour.

Add whole red chillies and asafetida and fry for few minutes.

Remove from fire. Wash and chop the curry leaves and fry them slightly.

Ground the fried curry leaves with red chillies,asafoetida,ginger and the salt.

Radish Chutney

1 1/2 cups of grated white radish
5-6 tbsp scraped fresh coconut
3 green chillies
5-6 garlic flakes, crushed
3-4 peppercorns
1 small piece ginger
1 tsp tamarind juice
Salt to taste
1 tbsp cooking oil
1/2 tsp mustard seeds
1 sprig curry leaves



Blend together the coconut, tamarind, peppercorns, green chillies and the ginger.When it's almost smooth in texture, add the garlic, salt to taste and the grated radish.Run the blender for about 3-4 secs.

The radish and garlic should be about a quarter mashed up. Remove from the blender and season with mustard seeds and curry leaves.

mango chutney

1/2 kg mango, peeled and coarsely chopped
1 cup raisins
1 cup sugar
3/4 cup vinegar
250 gms ginger finely chopped
1 clove garlic, chopped
1 tsp salt



How to make indian mango chutney:


Mix all ingredients and give the mixture to boiling. Reduce the heat and simmer for about 45 minutes
Till the mixture thickens

banana chutney

6 Bananas (Kela), ripe
3/4 cup Vinegar (Sirka)
3 teaspoons Salt (Namak)
1/8 teaspoon of Cinnamon (Dalchini) powder
2 ground Cloves (Lavang)
2 big cardamoms (Elaichi Moti)
1/2 teaspoon Red chili pepper (Lal Mirchi)
1 1/2 cups of Sugar (Cheeni)
4 teaspoons Raisins (Kishmish)
4 teaspoons blanched Almond (Badam)

How to make banana chutney:

Peel and chop bananas.
Cook with vinegar to a pulp and then stir in sugar until it dissolves.
Remove from the fire, mi» raisins, almonds (slit into halves), salt, chili powder and ground spices.
Cool, stir and pour into clean jars and cork tightly.
Serve after 2 days.

coconut chutney

fresh coconut (grated)
3 fresh green chilies or as per taste
2 tbsp cilantro or coriander leaves (chopped)
1 tbsp lemon or lime juice
1 tbsp split peas (roasted)
3/4 cup plain yogurt
Salt To Taste

How to make coconut coriander chutney :
Grind coarsely all the ingredients in a blender and serve

tomato garlic chutney

1 kg Tomatoes (Tamatar)
1 teaspoon Red chili pepper (Lal Mirchi)
30 grams fresh Ginger (Adrak) (2 tsps long strips)
2 cloves Garlic (Lasun), chopped
60 grams Raisins (Kishmish) (4 tsps)
2 teaspoons Salt (Namak)
1 Onion (Pyaj)
240 grams Sugar (Cheeni) (1 1/22 cup)
3/4 teaspoon crushed big Cardamoms (Elaichi Moti)
1 1/2 cups Vinegar (Sirka)
10 blanched Almond (Badam)
How to make tomato chutney:
Put the tomatoes in boiling water for 5 minutes.
Take out from the water, wipe and remove their skins and cut into small pieces.
Cut ginger into long, thin slices.
Put tomatoes, Red chili pepper , chopped garlic and ginger into a degchi and cook till tender.
Stir constantly until thick.
Add vinegar, sugar, cleaned raisins and crushed cardamoms and cook for 10 minutes.
Remove from the fire, cool and keep in air tight jar.

tomato chutney

what you want:
6 to 8 large cloves garlic finely chopped
1/4 cup spring onion whites chopped
1 tbsp finely chopped spring onion greens
2 dry red chilies, soaked
1 cup tomatoes, finely chopped
1 tbsp finely chopped coriander
1 tsp oil
Salt To Taste

Preparation:
Drain the soaked chillies and chop them finely.
Heat the oil, add the onions and garlic and sauté over a slow flame for 4 to 5 minutes till they are lightly brown.
Add the chillies and salt and sauté again.
Add the tomatoes and cook for 10 to 12 minutes over a slow flame till the tomatoes are soft and can be mashed lightly.
Cool completely and add the coriander and spring onion greens and mix well.
Serve tomato chutney chilled or at room temperature.

curd chutney

what you want:
125 grams Curd (Dahi)
3 Green Chillies (Hari Mirch)
1 tablespoon fresh Mint Leaves (Pudina Leaves)
1 level tablespoon Amchoor
Salt (Namak) to taste

How to make curd chutney:
Beat the curd, grind green chillies and mint leaves finely.
Mix in the curd and add sall Serve with fried dishes

Italian Cookies

Ingredients : 3 eggs 1/2 cup orange juice 1 cup sugar 1 cup oil 1 Teaspoon salt 1 tsp. vanilla extract 3 3/4 cups flour 2 tbsp. baking powder almonds chopped (optional)

Cooking Instructions : In a large bowl, beat eggs, orange juice, and sugar. Add oil, mix well. Add salt, flour, and baking powder, mix with a wooden spoon. Add vanilla extract and chopped almonds. Shape dough into two 12" half moon logs and place on an ungreased cookie sheet. Bake at 350 degrees F until golden (about 15 minutes). Remove from oven and let cool for awhile. Cut cookies 1/2 inch thick and re-cook at 450 degrees F until golden on both sides.

Almond Bonbons

Country : United States

Ingredients : 1 1/2 cups all-purpose flour 1/2 cup butter or margarine, softened 1/3 cup powdered sugar 2 tablespoons milk 1/2 teaspoon vanilla 1/2 (7 ounce) package almond paste Almond Glaze Sliced almonds, toasted, if desired Almond Glaze : 1 cup powdered sugar 1/2 teaspoon almond extract 4 teaspoons milk (4 to 5 teaspoons)

Cooking Instructions : Heat oven to 375º. Beat flour, butter, powdered sugar, milk and vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Cut almond paste into 1/2-inch slices, cut each slice into fourths. Shape 1-inch ball of dough around each piece of almond paste. Gently roll to form ball. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set and bottom is golden brown. Remove from cookie sheet to wire rack. Cool completely. Dip tops of cookies into Almond Glaze. Garnish with sliced almonds. Almond Glaze : Mix all ingredients until smooth and spreadable.

Almond Biscuits

Country : China

Ingredients : 2 1/2 cups all-purpose flour 2 tsp baking powder 1/2 cup margarine or butter 1 cup granulated sugar 1 egg 1 tsp almond essence Blanched almonds for decoration Beat egg for glazing

Cooking Instructions : Sift the flour, baking powder and salt into a bowl. Cream the margarine (or butter) and sugar together until light, white and fluffy. Beat in the egg and almond essence. Stir in the sifted dry ingredients to make a stiff dough. Form the mixture into balls about 1 - 1.5 inch diameter and place these on a greased baking tray. Place half an almond (split lengthways) on each ball and press to flatten slightly. Brush with beaten egg. Bake in a moderate oven (350 deg F / 180 deg C) for 20 minutes or until golden. Cool on a wire rack. This quantity makes about 45 biscuits.

Almond Biscotti

Country : Italy

Ingredients : 3/4 cup butter 1 cup sugar 3 eggs 3 cups flour 2 teaspoons vanilla 2 tablespoons Anise seed 3 3/4 teaspoons baking powder 1 cup chopped Almonds (can substitute with Walnuts)

Cooking Instructions : To prepare the biscotti, cream butter, sugar and 1 tablespoon anise seed. Add eggs and vanilla. Combine flour, baking powder and 1 tablespoon Anise seed. Add to cream mixture. Add nuts, mix in, and form cookie dough into 2 or 3 long thin rolls. Place rolls on a ungreased baking pan or cookie sheet and bake biscotti cookie rolls at 350 degrees 15 to 20 minutes, or till light brown. Remove from oven and cut diagonally into 1/2 to 3/4 inch slices. Put back in oven and bake an additional 10 to 15 minutes or till Biscotti is lightly toasted. You want the biscoti to dry slightly. It will look somewhat like a elongated piece of french bread, except smaller.

Banana and Orange Cocktail

Ingredients : 1 banana, peeled 5 fl oz (125 ml) pure orange juice

Cooking Instructions : Break the banana into small pieces. Place in a food processor or blender. Whiz until smooth, then add the orange juice, Blend well. Serve in a tall glass with ice and a twist of orange.

panna

Ingredients : 1/2 kg raw mango 3/4 kg sugar 1 tsp green cardamom powder 1/2 tsp nutmeg powder few mint leaves.

Cooking Instructions : steem the raw mangoes in cooker for 10 min. when cooled remove the pulp add sugar, cardomum powder& nutmace powder and flip it in the mixer for 2 to 3 minotes. when mixed well store it in a glass bottle. take 2 tablesponn of this mixture add a little water and stear well add cold to it. finlly chop mint leaves and garnish.

Additional Information : this mixture can be used as and when needed. store it in fridge.A cooling bevrage during the hot season.

Garam Masala

Ingredients : 3 - 5" pieces Cinnamon stick 1 cup Green cardamom pods 1/2 cup Cumin seed 1/2 cup Black pepper corns 1/2 cup Cloves 1/2 cup Coriander seeds

Cooking Instructions : Dry the ingredients in an oven. Do not let them turn brown. Remove the seeds from the cardamom pods. Pound cinnamon sticks into smaller pieces. Combine ingredients until they are well mixed and blend at high speed for 2-3 minutes until completely pulverized.

Chole(Chick Peas)

Ingredients : 1 can Chick peas 1 large Onion chopped finely 2 medium sized Potatoes (optional) 1 teaspoon Mustard seeds 2 or 3 pods Cardamom 1 teaspoon Coriander 1 teaspoon Cumin seeds 1 tablesppon Garam Masala Vegetable Oil

Cooking Instructions : If you are using the potatoes, start boiling them in a saucepan. Let them boil for at least 15 minutes. After they are done, turn off the heat and let them stand in the water. While the potatoes are cooking, heat the oil in a wide skillet until it is very hot. Add the mustard seeds and wait until they start popping. Add bay leaves, cardamom and cloves. Mix around for a while and then add onions. Wait untill the onion starts to turn golden before adding the rest of the spices (except for the Garam Masala). Add chick-peas with all the liquid. Cut up the potatoes into bite sized pieces and add to the skillet. Add Garam Masala. Continue stirring the chick-peas under medium heat for 5-7 minutes without covering. Check the tenderness of the potatoes. If they are still too hard, add another 1/4 cup of water and cook for another couple of minutes. Salt to taste and serve.

Curried Garbanzo Beans

Ingredients : 8 oz Garbanzo beans Green chili to taste (optional) 12 cloves Garlic 2" piece Ginger Pepper to taste 1 large Cardamom 6 Cloves 1" Cinnamon stick Salt to taste Paprika 4 oz Oil Mango powder 3 Onions Dried pomegranate seed 4 Tomatoes

Cooking Instructions : Clean, wash and soak the beans overnight. Boil them in the same water with salt, 1 small finely chopped onion, 4 cloves garlic, 4 large cardamom, a 1" piece of ginger and 6 cloves. Simmer in pan about an hour or until tender, or pressure cook for 7 minutes at 15 psi. Heat oil. Fry thinly sliced remaining onions and cloves of garlic. Cook until mixture browns and dries up. Add finely chopped tomatoes and cook 4-5 minutes more. Add the beans and cook for 10 minutes more. Add the mango powder and pomegranate seeds, grated ginger and simmer over low heat for 15-20 minutes. Before serving, pour 1 oz. (2 T) sizzling ghee over the beans.

Curried Mushrooms

Ingredients : 1/2 lb Mushrooms 1 large Onion 1/4 teaspoon Turmeric Salt to taste Chili to taste 2 large Tomatoes Oil

Cooking Instructions : Wash and finely slice mushrooms. Slice onion fine. Heat oil and add turmeric and onions. Fry until soft. Add the sliced tomatoes and cook for 3 minutes, stirring all the time. Add the mushrooms, cover and simmer for 15-20 minutes. Remove cover and dry out all the water. Serve hot.

Dry Potatoes (Sookha Aloo)

Ingredients : 4 medium size Potatoes 2 teaspoon Cumin seeds 1 teaspoon Salt 2 teaspoon Mango powder 1/4 teaspoon Hot pepper 2 teaspoon Garam Masala Oil (to fill pan to 2")

Cooking Instructions : Boil potatoes until cooked but not overdone. Peel and cut into 1/2" cubes. Heat oil very hot, add and brown cumin seeds. Add potatoes and fry until they are golden brown. Add the remaining ingredients, and fry for 2-3 minutes or more. Remove from oil with a slotted spoon. Serve hot.

Additional Information : Use enough oil so that the potatoes will not need to be stirred often. This avoids breaking them up.

Gobi Aloo

Ingredients : 1 Large cauliflower 3 Medium sized potatoes 1/2 large Onion sliced thinly in long slices 1 teaspoon Mustard seeds 2 or 3 pods Cardamom 1 teaspoon Coriander 1 teaspoon Cumin seeds 1/2 teaspoon Turmeric 1 Bayleaf 3 Cloves 3 tablespoon Vegetable Oil

Cooking Instructions : Start boiling the potatoes in a saucepan. Let them boil for at least 15 minutes. After they are done, turn off the heat and let them stand in the water. Cut the cauliflower into small bite sized pieces (roughly 1" cubes), throwing away most of the stem pieces. Wash and drain in a colander. While the potatoes are cooking, heat the oil in a wide skillet until it is very hot. Add the mustard seeds and wait until they start popping. Add bay leaves, cardamom and cloves. Mix around for a while and then add onions. Wait until the onion starts to turn before adding the rest of the spices (except for turmeric). Put the cauliflower in the skillet and fry in the oil and spices for 2 minutes. While the cauliflower is frying, cut up the potatoes into bite sized pieces and add to the skillet. Add turmeric and stir. Continue stirring the vegetables under medium heat for another couple of minutes. Add 1/2 cup of water and reduce heat to low. Cover skillet and let cook for 5 minutes

Additional Information : This recipe livens up ordinary cauliflower and potatoes into something quite different. The recipe shown here has spices that are not necessary (like cloves and cardamom) or at least that's not how mom made it at home, however it adds a nice touch.

Green Pepper Curry

Ingredients : 2 large ones Green Pepper 1/4 teaspoon Chili powder 1/8 teaspoon Turmeric powder 1/2 teaspoon Dhania powder 1 tablespoon Coconut flakes 1 teaspoon Khus Khus (poppy seeds) 1 small bunch Fresh Coriander leaves 2 small Tomatoes 2 Onions 2 tablespoon Oil 1 small piece Vadium (Vadium is a combination of various spices) 1 1/4 teaspoon Salt

Cooking Instructions : Cut the green peppers, onion and tomatoes lengthwise. Grind chili-powder, turmeric, dhania powder, coconut and poppy seeds. Heat oil and add vadium. When vadium turns brown, add onions and fry for 4 minutes. Add tomatoes and fry for 2 minutes. Add green pepper and Masala. Add coriander leaves. Cook on low heat (should take around 15 minutes).

Kali Dal (Black Beans)

Ingredients : 1 cup Urad or Mah dal 1" piece Ginger 12 cloves Garlic Water Salt to taste 2-3 tablespoon Ghee (Can be replaced by butter) Green chili (optional) to taste Garam Masala to taste 1/4 teaspoon Turmeric

Cooking Instructions : Clean, wash and add the dal to boiling water. Add turmeric, salt, half of the finely chopped ginger, garlic and cook on medium heat for 2-3 hours or pressure cook at 15psi for 1/2 hour. Uncover, cook further in same pan on low heat for 1/2 hour, stir and mash every now and then until a creamy consistency is achieved. Heat the ghee, add remaining ginger, stir, add sliced onions, chili, and fry until golden brown. Add cumin or coriander (optional). Pour over dal just before serving.

Navrathna Kurma

Ingredients : 1/2/b Paneer (or cottage cheese) 2 cups Mixed boiled vegetables (carrots, french beans, green peas, potatoes) 3 Tomatoes 2 Onions 1 teaspoon Ginger and garlic paste 1 1/2 teaspoon Chili powder 1/2 teaspoon Turmeric powder 2 teaspoon Coriander powder 1 teaspoon Garam Masala 1 cup Milk 3 teaspoon Heavy Whipping Cream 3 teaspoon Ghee Salt to taste Ghee for deep frying

Cooking Instructions : Grate the onions. Put the tomatoes in hot water. After 10 minutes take off the skin and chop. Cut the paneer into small pieces and deep fry in ghee. Heat oil in a vessel and fry the onions for a few minutes. Add the ginger and garlic paste, and fry for 1/2 minute. Add the chopped tomatoes, turmeric powder, coriander powder and chili powder, Garam Masala and salt. Fry for at least 3-4 minutes. Add the boiled vegetables, milk, cream and fried paneer pieces. Cook for a few minutes. Serve Hot

Okra (Bhindi)

Ingredients : 1 lb okra 2 small Onions 2 small Tomatoes 1/4 tsp Turmeric Salt to taste Red pepper (optional) Oil for frying

Cooking Instructions : Wash the okra and dry it thoroughly. Cut off the heads and cut into small circles. Chop the onions and tomatoes separately. Deep fry the okra until very brown. Remove from heat and set aside. Pour out some oil. Add turmeric to hot oil. Add the onions and fry until golden brown. Add the fried okra, salt, pepper and tomatoes. Cover and bake at 250 deg F for 15 minutes.

how to make Paneer (Cheese)

Ingredients : 1 1/2 pints Milk 1/2 tsp White vinegar AND 1/2 tsp Lemon juice OR 1 cup Yogurt

Cooking Instructions : Heat milk and stir constantly to prevent a layer of cream from forming on the top. Remove from heat when it boils and slowly add white vinegar and lemon juice or yogurt. This sours the milk. Strain through a muslin cloth or a double layer of cheese cloth and squeeze out the whey (liquid). Hang to drip dry for 2-3 hours (or overnight). Then lay out the cheese in a rectangle in a tray and place a weight (the more the better, but at least 10 lbs) on it for 3/4 hour. Cut it into whatever shape you like.

Peas and Cheese

Ingredients : 2 Onions 2 Tomatoes 4 cloves Garlic 1/2 packet frozen Peas 1" cube Ginger 1/4 tsp Turmeric Salt to taste Pepper to taste 1/2 teaspoon Garam Masala 2 cups Water

Cooking Instructions : Cut paneer in 1" cubes and deep fry. Make Masala with onion, garlic, ginger, and tomatoes. Season and add turmeric. Add peas and paneer.

Peas and Cheese

Ingredients : 2 Onions 2 Tomatoes 4 cloves Garlic 1/2 packet frozen Peas 1" cube Ginger 1/4 tsp Turmeric Salt to taste Pepper to taste 1/2 teaspoon Garam Masala 2 cups Water

Cooking Instructions : Cut paneer in 1" cubes and deep fry. Make Masala with onion, garlic, ginger, and tomatoes. Season and add turmeric. Add peas and paneer.

Red Kidney Beans (Rajma)

Ingredients : 2 cups Red kidney beans 3 qt Water 1 teaspoon Turmeric 1 tablespoon Salt 1/4 cup Oil 1 cup Onion, Chopped 1" piece Ginger, chopped 1 teaspoon Garam Masala 3 Chopped tomatoes Coriander leaves for garnish

Cooking Instructions : Wash beans and boil for 2-3 hours or 1/2 hour in a pressure cooker. In the meantime make Masala of onions, garlic, ginger and tomato as in chicken curry. Add to the beans and cook again until most of the liquid dries up and the beans are soft and thoroughly cooked. Garnish with coriander leaves and serve.

Spicy Green Beans

Ingredients : 1 1/2 lb. Green beans (Trim the ends and then cut the beans in half crosswise.) 1 1/2" long and Fresh ginger (Peel and chop coarsely.) 1" thick piece 10 cloves Garlic peeled 1 cup Water 4 tablespoon Vegetable oil 3 teaspoon Whole cumin seeds 2 teaspoon Ground coriander seeds 2 medium Tomatoes, peeled (put tomatoes in very hot water for a few seconds, peel off the skin and finely chop.) Salt to taste Freshly ground pepper 3 tablespoon Lemon juice (or to taste)

Cooking Instructions : Put ginger and garlic into a food processor and add 1/2 cup water. Blend until fairly smooth. Heat the oil in a wide, heavy saucepan over a medium flame. When hot, put in the cumin seeds. Stir for half a minute. Pour in the ginger-garlic paste. Stir and cook for about two minutes. Put in the coriander and stir a few times. Put in the chopped tomatoes. Stir and cook for 2 minutes while mashing the tomato pieces with the back of a slotted spoon. Put in the beans and salt and one cup of water and simmer them. Cover, turn heat to low and cook for 8-10 minutes or until the beans are tender. Remove the cover. Add the lemon juice and a generous amount of freshly ground pepper. Turn up the heat and boil away the remaining liquid, stirring the beans gently as you do so.

Vegetable Curry

Ingredients : 1 cup Vegetables 1/4-1/2 teaspoon Coriander powder 1/8-1/4 teaspoon Chili powder 1/8-1/4 teaspoon Garlic powder 1 teaspoon Salt 1 large Onion 1/4-1/2 teaspoon Mustard seeds 1/8 teaspoon Urad Dal 1/4-1/2 cup Tomatoes-crushed

Cooking Instructions : Mix the garlic, coriander and the chili powder along with salt and place it aside. Pour about 2 tablespoons of oil in a pan and heat. Add mustard seeds and urad dal. The mustard seeds will split and the oil may spill. Be careful when you are doing this. Wait until the mustard seeds stop making any noise. Add onions and fry until the onions turn brown. Add the vegetables, the mixture of step 1 and the crushed tomatoes. Fry for about 5 minutes, if you are using canned vegetables. Otherwise cover the pan and let the vegetables cook. (This might take about 10-15 min.)

Vegetable Curry

Ingredients : 1 cup Vegetables 1/4-1/2 teaspoon Coriander powder 1/8-1/4 teaspoon Chili powder 1/8-1/4 teaspoon Garlic powder 1 teaspoon Salt 1 large Onion 1/4-1/2 teaspoon Mustard seeds 1/8 teaspoon Urad Dal 1/4-1/2 cup Tomatoes-crushed

Cooking Instructions : Mix the garlic, coriander and the chili powder along with salt and place it aside. Pour about 2 tablespoons of oil in a pan and heat. Add mustard seeds and urad dal. The mustard seeds will split and the oil may spill. Be careful when you are doing this. Wait until the mustard seeds stop making any noise. Add onions and fry until the onions turn brown. Add the vegetables, the mixture of step 1 and the crushed tomatoes. Fry for about 5 minutes, if you are using canned vegetables. Otherwise cover the pan and let the vegetables cook. (This might take about 10-15 min.)

Vegetable Kurma

Ingredients : 2 cups Vegetables 2 Onions cut length-wise 2 Green chilies cut length-wise 1 teaspoon Coriander powder 1 1/4 teaspoon Salt One pinch Turmeric powder 1/2" Cinnamon stick 2 Cloves 2 Cardamom 2 tablespoon Coconut powder 1 teaspoon Khus-Khus (poppy seeds) 1/4 teaspoon (3 cloves) Garlic 1/4 teaspoon powder (or 1/2" fresh) Ginger

Cooking Instructions : Put a reasonable sized vessel on the range and heat oil. Add cinnamon, cloves and cardamom and fry for 2-3 minutes. Add onions and green chilies and fry till onions turn brown. Add garlic + ginger paste and fry for a minute or so. Add vegetables and fry for about 3 minutes. Add Water (about a cup or two). Let the vegetables + turmeric powder cook. If you are using canned or frozen vegetables skip the above step. Add coconut paste, khus-khus, salt and wait until cooked. (Note: Cook on low heat.)

Vegetable Kurma

Ingredients : 2 cups Vegetables 2 Onions cut length-wise 2 Green chilies cut length-wise 1 teaspoon Coriander powder 1 1/4 teaspoon Salt One pinch Turmeric powder 1/2" Cinnamon stick 2 Cloves 2 Cardamom 2 tablespoon Coconut powder 1 teaspoon Khus-Khus (poppy seeds) 1/4 teaspoon (3 cloves) Garlic 1/4 teaspoon powder (or 1/2" fresh) Ginger

Cooking Instructions : Put a reasonable sized vessel on the range and heat oil. Add cinnamon, cloves and cardamom and fry for 2-3 minutes. Add onions and green chilies and fry till onions turn brown. Add garlic + ginger paste and fry for a minute or so. Add vegetables and fry for about 3 minutes. Add Water (about a cup or two). Let the vegetables + turmeric powder cook. If you are using canned or frozen vegetables skip the above step. Add coconut paste, khus-khus, salt and wait until cooked. (Note: Cook on low heat.)

Mushroom Soup

Ingredients : 200 grams fresh mushrooms 2 medium sized onions 300 mls milk 2 bay leaves 5-6 peppercorns 4 cloves 2 tablespoons butter 1 tablespoon refined flour (maida) 3/4 cup fresh cream Salt to taste 1/2 teaspoon white pepper powder A pinch nutmeg powder

Cooking Instructions : Clean and wash the mushrooms. Slice four to five pieces. Roughly chop the remaining mushrooms and onions. Boil milk alongwith bay leaves, peppercorns and cloves. Strain and keep the milk. In a pan melt the butter. Add chopped onions and chopped mushrooms and cook till they are soft. Add the flour and sauté till there is no raw flavour coming from flour, taking care that the flour does not get burnt. Pour the milk slowly and stir continuously to avoid lumps from forming. Cook for five minutes. Puree the mixture when a little cold. The soup should have a smooth texture. Bring it to a boil, correct the consistency by adding more milk if required. Add the cream (reserving a little for garnish), salt, pepper powder and nutmeg powder. Stir well, serve hot, garnished with mushroom slices and cream.

Carrot and Coriander Soup

Ingredients : 650 grams of carrots 2 bay leaves 1 medium sized onion 1 teaspoon of peppercorn 6-8 cloves of garlic 1200 mls of water 1 packed cup of green coriander 1/2 teaspoon of white pepper powder 2 tablespoon of butter Salt to taste

Cooking Instructions : Wash, peel and roughly chop carrots. Peel and chop onion and garlic. Wash and finely chop fresh coriander leaves and reserve the stems. Heat butter in a pan, add bay leaves, peppercorns, onions and garlic and fry for two minutes. Add carrots, coriander stems and water and bring to a boil. When carrots are completely cooked, remove them and put in a blender to make a fine puree. Reduce the stock slightly by boiling and strain. Take the puree in a pan and add strained stock to reach the desired consistency. Bring to a boil again. Add white pepper powder dissolved in a little water. Add salt to taste. Stir in finely chopped fresh coriander leaves. Serve piping hot.

Carrot and Coriander Soup

Ingredients : 650 grams of carrots 2 bay leaves 1 medium sized onion 1 teaspoon of peppercorn 6-8 cloves of garlic 1200 mls of water 1 packed cup of green coriander 1/2 teaspoon of white pepper powder 2 tablespoon of butter Salt to taste

Cooking Instructions : Wash, peel and roughly chop carrots. Peel and chop onion and garlic. Wash and finely chop fresh coriander leaves and reserve the stems. Heat butter in a pan, add bay leaves, peppercorns, onions and garlic and fry for two minutes. Add carrots, coriander stems and water and bring to a boil. When carrots are completely cooked, remove them and put in a blender to make a fine puree. Reduce the stock slightly by boiling and strain. Take the puree in a pan and add strained stock to reach the desired consistency. Bring to a boil again. Add white pepper powder dissolved in a little water. Add salt to taste. Stir in finely chopped fresh coriander leaves. Serve piping hot.

Dum Aaloo

Ingredients : 8 Potatoes boiled and peeled 2 Tablespoons ginger, Garlic sliced 1 1/2 Tablespoons hot pepper, chopped 1/3 cup mint leaves 2 green onions, cut into 1" pieces 1 Tbs cumin seeds 1/4 Tbs rye seeds 2/4 Tbs saunff 4 Tbs mustard oil 20 leaves of corriandar

Cooking Instructions : Using a medium - sized pot, add oil and place over medium heat for 5 minutes. Add ginger, Garlic and Onions chopped properly. cook for 5 minutes. Pour in fish sauce and green onions. Remove from heat. Stir in chopped hot peppers, lime juice, and mint leaves. Serve hot with steamed rice.