Khaman Dhokla

Dhokla is generally made with split chickpeas (called Bengal gram dal or chana dal). It is also made with chickpea flour (gram flour, also called besan in indian languages). The snacks made with chana dal or besan always have a great taste to them. This dhokla is one such dish.
It can also be made with mung dal (split green lentils) or with a mixture of rice and urad dal (white lentils - that is black lentils with husk removed).
There are a few recipes for making dhokla and this is one of the simple ones. I will also add the other dhokla-recipes later. Each variety tastes good so try them all.

How to make Gujarati Dhokla

Ingredients to make dhokla to serve 4:

• chickpea flour(besan,gram flour) - 2 cups
• water - 1 cup
• plain yogurt( should be a little sour) - 1/2 cup
• soda bicarb - 1 tsp
• green chili paste - 1 tsp
• ginger paste - ½ tsp 
• garlic paste(optional) - ½ tsp
• sugar(optional) - 1 1/2 tsp
• Turmeric powder or yellow food coloring - ½ tsp
• salt to taste

For Seasoning

• coriander chopped - 2 tbsp.
• oil - 1 tbsp
• mustard seeds - ½ tsp
• cumin seeds - ½ tsp
• Curry leaves ( optional) -8-10

Method:

1. Put gram flour in a large bowl. Mix in yogurt, water and beat to a smooth paste. Leave aside to ferment for 4-5 hours. The mixture will increase in size.
2. Add chili paste, ginger paste, garlic paste, salt to the batter.
3. In a small bowl, mix soda bi carb and 1 tbsp water.
4. Heat the steamer or pressure cooker with about 1 ½ cups water for steaming the dhokla.
5. Add the soda bi carb mixture to the flour mixture and mix well. Pour immedietly into flat greased vessel or a thali or a cake tin.
6. Steam for about 15 minutes. Do not place the weight if you are using pressure cooker.
7. After 15 minutes, remove the lid and switch the stove off. Let cool for a few minutes.
8. Cut into squares.

Make seasoning

1. Heat oil in a small pan. Add mustard seeds, cumin seeds.
2. When they stop spluttering, add curry leaves.

The seasoning is ready. Sprinkle it over the cut dhokla squares. Sprinkle chopped coriander.
Serve hot or cold with green chutney or with tomato ketchup.

Tips:

1. Dhokla will keep for a day without refrigeration. If you wish to keep it longer, keep in the fridge for 3-4 days. Steam it again before eating.
2. Add sugar only if you like sweetish taste. Otherwise you can omit it.

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Stuffed gulab jamun

Cooking Time: 20-30 minutes
Servings: 4

Preparation Time: 40-50 minutes
 Category: Veg

Ingredients

•	Hariyali khoya/mawa	3/4 cup
•	Cottage cheese (paneer)	1/2 cup
•	Refined flour (maida)	3 1/2 tablespoons
•	Cornflour/ corn starch	3 1/2 tablespoons
•	Pistachios,crushed	5-6
•	Green cardamom powder	1/4 teaspoon
•	Sugar	1 1/2 cups
•	Milk	1 teaspoon
•	Ghee

Method
Grate the khoya and cottage cheese separately and mix.
Reserve two tablespoons of the khoya mixture. Add the refined flour and cornflour to the remaining mixture and knead well till smooth. Divide into twenty-five equal portions.

Add the crushed pistachios and cardamom powder to the reserved khoya-paneer mixture and mix well. Divide into twenty-five equal portions and roll into balls.

Take each portion of the khoya-paneer mixture in your palm, make a hollow in the centre and place the khoya-pistachio mixture in it. Bring the edges together to seal the filling, press and roll into a smooth ball. Ensure no cracks form.

Boil together the sugar and one and one-fourth cups of water, stirring till the sugar dissolves. Add the milk, collect the scum which rises to the surface with a ladle, and discard. Simmer till the syrup turns a light golden. Keep the syrup warm.

Heat sufficient ghee in a kadai on medium heat. Gently slide in half the khoya balls. Lift the kadai off the heat and rotate it gently till the balls float to the top.

Place the kadai back on the heat and continue to fry on medium heat, stirring gently, till the jamun turn golden brown in colour.
Drain and place them in the syrup. Let them soak for at least fifteen minutes before serving.

Serve warm or cold.

Makes 25 jamun/750 grams

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Rasmalai

Cooking Time: 1-1 1/2 hours
Servings: 4

Preparation Time: 50-60 minutes
 Category: Veg

Ingredients

•	Chenna
•	Milk	10 cups
•	White vinegar	8 teaspoons
•	Refined flour (maida)	1 tablespoon
•	Cornflour/ corn starch	1/2 teaspoon
•	Sugar	1.2 kilograms
•	Milk	2 tablespoons
•	Rabdi
•	Milk	10 cups
•	Sugar	6 tablespoons
•	Saffron (kesar)	a few strands

Method
For the chhenna, bring the milk to a boil over high heat. Set aside to cool slightly to 77°C/170°F.
Mix the vinegar in one and three-fourth cups of water and add to the hot milk. Stir lightly till the milk curdles. Add three to four cups of water and a few ice cubes and stir.

Strain the chhenna through a piece of muslin and squeeze to remove all the water. You should have 250 grams of chhenna.

Transfer the chhenna onto a worktop. Mix together half teaspoon of refined flour and the cornflour and add to the chhenna. Knead, pressing with the heel of your hand, till the mixture is smooth.
Divide into twenty-five portions and roll into balls and then press lightly to make patties, taking care that there are no cracks.

Mix the remaining refined flour with half a cup of water and set aside.

To make the syrup, cook the sugar with five cups of water, stirring continuously till all the sugar dissolves. Add the milk and let the syrup come to a boil. Collect the scum which rises to the surface with a ladle and discard. Continue to cook the syrup for a few minutes longer. Strain the syrup into a bowl.

Take one cup of the syrup, reserving the rest, in a deep, wide non-stick pan and add four to five cups of water. When the syrup begins to boil add the chhenna patties. Add half the flour-water mixture. The syrup will froth. Cook, gently agitating the syrup so that the balls do not stick to the bottom of the pan.

Slowly drizzle half a cup of water along the sides of the pan every five minutes so that the syrup does not thicken. Continue cooking for fifteen minutes or till the chhenna patties spring back when pressed. This is a sign that they are cooked.

Remove from the syrup with a slotted spoon and place in the reserved syrup.

To make the rabdi, bring the milk to a boil in a deep, thick-bottomed non-stick pan on high heat Lower heat to medium and cook, stirring, till it reduces to three-fourth its original volume. Scrape off the cream that will collect on the sides of the pan 

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Kalakand

Cooking Time: 40-50 minutes
Servings: 4

Preparation Time: 10-15 minutes
 Category: Veg

Ingredients

•	Milk	2 litres
•	Alum,crushed	1/4 teaspoon
•	Sugar	4 tablespoons
•	Ghee	1/2 tablespoon
•	FOR DECORATION
•	Pistachios,thinly sliced	15-20
•	Silver warq

Method
Boil the milk in a large, thick-bottomed kadai till it thickens slightly. Add the alum (phitkari) to the thickened milk and stir continuously till the milk becomes grainy. Cook till most of the moisture evaporates and a solid mass remains. Add the sugar and mix well. Cook for five or ten minutes longer till the mixture thickens again. Grease an aluminium tray with ghee. Pour the milk mixture into the tray and level the surface. Sprinkle the sliced pistachios on top. Leave to set for a few hours in a cool, dry place. When completely set, decorate with silver varq and cut into squares or diamonds

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Kaju Coconut Sheera

Cooking Time: 15-20 mintues
Servings: 4

Preparation Time: 5-10 minutes

 Category: Veg

Ingredients

•	Cashewnuts,finely chopped	1 cup
•	Scraped coconut	3 cups
•	Ghee	3 tablespoons
•	Green cardamom powder	1/4 teaspoon
•	Jaggery (gur)	1 cup

Method
Lightly roast cashewnuts in a non stick pan. Transfer them into a mixer jar and set aside to cool.

Heat ghee in the same pan. Add coconut and sauté on low heat for 10 minutes.

Coarsely grind the cashewnuts and add to the coconut. Sauté for 3-4 minutes.

Add green cardamom powder and mix. Add jaggery and mix well. Cook till jaggery melts.

Transfer into a serving bowl and serve hot.

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Black forest cake recipe

Black Forest Cake

Ingredients:

1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups buttermilk
1/2 cup kirsch
1/2 cup butter
3 1/2 cups confectioners' sugar
1 pinch salt
1 teaspoon strong brewed coffee
2 (14 ounce) cans pitted Bing cherries, drained
2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1 Tablespoon kirsch
1 (1 ounce) square semisweet chocolate

Directions:
1. Preheat oven to 350 degrees F. Line the bottoms of two 8 inch round pans with parchment paper circles.
2. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
3. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined.
4. Pour into 2 round 8 inch pans.
5. Bake at 350 degrees F for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes.
6. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirsh.
7. In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk.
8. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
9. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirsh.
10. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

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Fruit ice cream

Ingredients

• 2 (14 ounce) cans sweetened condensed milk
• 5 cups milk
• 2 cups heavy cream
• 2 tablespoons vanilla extract
• 1/2 teaspoon salt
• 3 cups chopped strawberries

Directions

1. Combine condensed milk, milk, cream, vanilla, salt and fruit in freezer canister of ice cream maker. Freeze according to manufacturer's directions. 

    

   Nutritional Information

   Amount Per Serving  Calories: 156 | Total Fat: 8.4g | Cholesterol: 32mg

 

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Bombay bhel puri

Ingredients

4 cups puffed rice (kurmura)
1 cup Sev
20 Papadi
1/2 cup chopped onions
1/2 cup boiled potatoes, chopped
2 tsp fresh garlic chutney
8 tbsp khajur imli ki chutney
4 tbsp Green Chutney
1 tsp black salt (sanchal)
1/2 tbsp lemon juice
salt to taste

For the garnish8 Papadis, crushed
1 tbsp finely chopped raw mango (optional)
4 tbsp Sev
2 tbsp chopped coriander (dhania)

Method

1. Combine all the ingredients in a large bowl and toss gently till all the ingredients are well mixed.
2. Divide into 4 equal portions and garnish each portion with the papadis, raw mango, sev and coriander.
3. Serve immediately.

Tips

1. Nylon sev is a very thin variety of deep fried besan sev used as a topping for chaats. It is readily available at most provision stores.

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Pani puri

Ingredients:

To make puri:
1 cup Semolina (Rava / Suji)
3 tblsp Fine Wheat Flour (Maida)
1/4 tsp Baking Soda
1/2 tsp Salt
Oil to deep fry

To make pani:
1/2 cup Tamarind (Imli) Pulp
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder
2 tblsp un-roasted Cumin Seed (Jeera)
1/2 cup Coriander Leaves
3 Green Chilly (Hari Mirch)
1 cup Mint Leaves (Pudina Leaves)
1 tblsp Black Salt (kala namak )
1 tblsp Boondi
2 tblsp crushed Jaggary (Gur)

To make stuffing:
2 medium boiled potatoes
1/2 cup boiled dried yellow peas/ small chickpeas
salt to taste
Green chutney
Red Tamarind Chutney

How to make pani puri:

• To Make Puri:
• Mix sooji, maida, baking soda and salt in a wide mouth vessel. Now add warm water little by little to knead a stiff dough. The stiffness should be same as for the puris. Cover it with a damp muslin cloth and keep it aside for 30 mins.
• Now make small equal lemon sized balls of the dough. Do remember to keep them covered with damp muslin cloth while making more balls.
• Now with the help of some dry maida, roll out thin rotis. Make them round with the help of a round cookie cutter or lid of any container.
• Points to remember before frying :
  1. Always ensure that the oil is hot before frying otherwise the puris will soak in excess oil and will not puff. Put a small testing puri. If it comes up fast then the oil is rightly hot.
  2. Also the oil should not be smoking hot or the puris will get burnt and dark.
• Heat oil in a deep bottom pan or kadai and put 3 - 4 puris in the kadai and fry them with the help of a slotted spoon.
• While frying, press them in the center allow them to puff up. We want a pocket in each and every puri.
• Now flip them over and let them cook. Take them out on a kitchen towel when they are light brown and crisp. Don't let them get dark in color.
• Let them cool. Later store in an airtight container.
• To Make Pani:
• Grind in a hand blender coriander, mint leaves and green chillies to make a fine paste.
• Mix all the ingredients of the pani along with the green paste. Dissolve the gur properly. Adjust the spices and tanginess according to taste.
• Strain through a wire strainer to remove any rough bits. Keep in the refrigerator for 2 -3 hrs before serving.
• To Make The Stuffing : In a bowl mix yellow peas, roughly mashed potatoes and salt. Keep aside.
• To Serve: Make a small hole on a puri by tapping slowly on the crisp side. Fill some stuffing in the centre along with some green chutney, tamarind chutney and some chilled pani prepared earlier. Stir the pani before using to mix all the masalas.
• Enjoy homemade pani puri or golgappa or puchkas....

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Veg cheese burger

Ingredients:
4 - burger buns
100 g - french beans (finely chopped)
1 - carrot (finely chopped)
4 - potatoes (cut into cubes)
handful - green peas
1 tbsp - ginger garlic paste
2 tsp - red chilli powder (or as per taste)
11/2 tsp - coriander powder
11/2 tsp - mango powder
handful - fresh coriander leaves (finely chopped)
salt to taste
4 - bread slices
2 tbsp - corn flour
sufficient oil for shallow frying

Other Ingredients:
50 g - butter
1 - onion (cut into thin rings)
1 - tomato (cut into thin roundels)
4 cubes - cheese (grated)

Method

1. Boil the French beans, carrots, green peas and the potatoes in sufficient water in a heavy bottomed vessel till done.
2. Drain out the excess water from the vegetables.
3. Cool completely. Dry grind the bread slices.
4. In a bowl mix together the boiled vegetables, ground bread, corn flour, ginger-garlic paste, powdered masalas, coriander leaves and salt. Mix well.
5. Make round medium sized patties.
6. Shallow fry the patties on a medium flame till golden on both sides.

To Serve:

1. Cut the bun into 2 halves.
2. Apply butter on the inner sides of each bun.
3. Place an onion ring on one half.
4. Place a vegetable pattie on it.
5. Top it with a tomato slice and some grated cheese.
6. Place the other half of the bun on it and brush it with a little butter.
7. Place the bun in a pre-heated oven at 140 degree C for 4 to 5 minutes.
8. Repeat with remaining buns.
9. Serve hot with potato chips and tomato ketchup.

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Cheese pizza

Cooking time: 10 – 15 mins

Ingredients
4 medium pizza bases
For topping
200 gms onion (chopped)
200 gms tomatoes (chopped)
125 gms capsicum (chopped)
100 gms mushroom (sliced)
250 gms pizza cheese (shredded)
3 tbsp tomato sauce
Salt & black pepper powder (to taste)

Method
1. Preheat the oven on convection mode at 250 degree Celsius.
2. Spread tomato sauce on each pizza base
3. For topping, mix all chopped vegetables and seasoning. Microwave the chopped vegetables in a microwave safe bowl for 30 secs. at 100% power.
4. Apply tomato sauce on each pizza base. Now spread the vegetable topping on each pizza base along with the sliced mushrooms.
5. Sprinkle grated pizza cheese at the top of each pizza.
6. Bake on non-stick tawa on the high rack at 250 degree Celsius for 10 – 15 mins (till the cheese melts).
7. Cut into pieces and serve with sauce

Tips: You can also add non-veg. toppings e.g. Shredded chicken, bacon, ham etc

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Healthy pizza

Ingredients

•	FOR BASE
•	Whole wheat flour (atta)	1 1/2 cups
•	Soya flour	2 tablespoons
•	Active dry yeast	1 1/2 teaspoons
•	Sugar	1 teaspoon
•	Salt	1 teaspoon
•	Olive oil	1 tablespoon
•	Wheat bran	2 tablespoons
•	FOR SAUCE
•	Olive oil	2 tablespoons
•	Onion ,chopped	1 small
•	Garlic,chopped	4-5 cloves
•	Tomatoes,finely chopped	4 medium
•	Fresh basil leaves,torn	a few
•	Salt	to taste
•	Whole dry red chillies,crushed	1 teaspoon
•	FOR TOPPING
•	Onion ,sliced	1 medium
•	Button mushrooms,sliced	10-12
•	Tomatoes,cut into thick strips	2 medium
•	Green capsicum,cut into thick strips	1 medium
•	Low fat Mozzarella cheese,grated	1/2 cup
•	Olive oil	1 teaspoon
•	Dry oregano	1/4 teaspoon

Method
Mix yeast with sugar and one teaspoon warm water and set aside until frothy. Add frothy yeast to a mixture of whole wheat flour and soy flour. Add salt, olive oil and wheat bran. Add water and knead into a soft dough. Leave the dough covered with a damp cloth in a warm place for about forty five minutes or until dough is about double in volume. Divide pizza dough into four, roll out each portion into medium thick eight-inch discs. Prick with a fork all over. Preheat oven to 220C. For sauce, heat olive oil in a pan, add chopped onion and garlic, stir-fry briefly and add chopped tomatoes. Add one cup of water and bring it to a boil. Stir in basil leaves, salt and crushed dried red chillies. Simmer for about five minutes on medium heat or till it reaches a thick dropping consistency. Spread prepared pizza sauce on rolled pizza base, top it with sliced onion, sliced mushrooms, tomato and green capsicum strips. Finally sprinkle grated low-fat mozzarella cheese to evenly cover the pizza top. Brush with olive oil. Place it on greased ovenproof tray and bake in the preheated oven at 220C for about twenty minutes or until the pizza base is crisp and the cheese melts and starts bubbling. Remove from oven, sprinkle with dried oregano, cut into six or eight pieces and serve hot.

Chef's Tip
The pizza base can be baked in advance separately and then bake it again with the topping on to it at the time of consumption.

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Chicken and spinach pizza

Ingredients

•	Pizza breads (8 inch)	2
•	Chicken mince	300 grams
•	Fresh spinach leaves (palak),chopped	1 medium bunch
•	Olive oil	2 tablespoons
•	Onion ,chopped	1 large
•	Garlic,chopped	4-5 cloves
•	Dry mixed herbs	1/4 teaspoon
•	Red chilli flakes	1 teaspoon
•	Salt	to taste
•	Tomato puree	1/4 cup
•	Topping
•	Mozzarella cheese,grated	2 cups
•	Red chilli flakes	2 teaspoons
•	Dry oregano	1 teaspoon
•	Olive oil	4 teaspoons

Method
Preheat oven to 220C. For sauce, heat olive oil in a pan, add onion and garlic, sauté briefly. Add dry mixed herbs, red chilli flakes and chicken mince and sauté on medium heat for two to three minutes. Add tomatoes and salt, sauté for a minute, cover and cook on low heat till done. Add spinach and continue to cook for another two minutes. Add tomato puree, stir, adjust seasoning and simmer for two to three minutes till it reaches a thick dropping consistency. Remove from heat and set aside Spread prepared pizza sauce on the pizza breads, top with grated mozzarella cheese, sprinkle red chilli flakes and dry oregano, drizzle olive oil on top and place them on a greased ovenproof tray and bake in the preheated oven till the cheese melts and starts bubbling. Remove from oven, cut into six or eight pieces each and serve hot.

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Lacha paratha

Ingredients

•	Refined flour (maida)	2 cups
•	Salt	to taste
•	Egg	1
•	Milk	3 tablespoons
•	Sugar	1 tablespoon
•	Baking powder	1/4 teaspoon
•	Soda bicarbonate	1 1/2 teaspoons
•	Butter	2 tablespoons + to shallow fry

Method
Sieve maida and salt into a mixing bowl. Beat egg. Warm milk in a pan and dissolve sugar in it. Add egg, baking powder and soda bicarbonate and set aside to ferment for ten minutes. Add this mixture to sieved maida and mix thoroughly. Add sufficient water and knead lightly to make a soft dough. Divide into four portions and shape into balls. Roll out each into a flat disc. Place on a well greased surface and stretch evenly on all sides until the disc is very thin and approximately six to seven inches in diameter. Brush the entire surface of each disc with melted butter and dust with flour, then pleat together ensuring there are many folds. Roll up in a spiral movement. Compress with palm and set aside for five minutes. Roll out lightly into discs of six-inch diameter. Heat a tawa. Place the parantha on the hot tawa and cook on medium heat on both sides. Pour a little butter all around and shallow fry till both sides are golden brown. Serve immediately.

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Gobhi matar

Ingredients

•	Spinach	2 large bunches
•	Cottage cheese (paneer)	200 grams
•	Green chillies	2-3
•	Garlic	8-10 cloves
•	Oil	3 tablespoons
•	Cumin seeds	1/2 teaspoon
•	Salt	to taste
•	Lemon juice	1 tablespoon
•	Fresh cream	4 tablespoons

Method
Remove stems, wash spinach thoroughly in running water. Blanch in salted boiling water for two minutes. Refresh in chilled water. Squeeze out excess water. Remove stems, wash and roughly chop green chillies. Grind spinach into a fine paste along with green chillies. Dice paneer into one inch by one inch by half inch pieces. Peel, wash and chop garlic. Heat oil in a pan. Add cumin seeds. When they begin to change colour, add chopped garlic and sauté for half a minute. Add the spinach puree and stir. Check seasoning. Add water if required. When the gravy comes to a boil, add the paneer and mix well. Stir in lemon juice. Finally add fresh cream. Serve hot.

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Palak paneer

Ingredients

•	Spinach	2 large bunches
•	Cottage cheese (paneer)	200 grams
•	Green chillies	2-3
•	Garlic	8-10 cloves
•	Oil	3 tablespoons
•	Cumin seeds	1/2 teaspoon
•	Salt	to taste
•	Lemon juice	1 tablespoon
•	Fresh cream	4 tablespoons

Method
Remove stems, wash spinach thoroughly in running water. Blanch in salted boiling water for two minutes. Refresh in chilled water. Squeeze out excess water. Remove stems, wash and roughly chop green chillies. Grind spinach into a fine paste along with green chillies. Dice paneer into one inch by one inch by half inch pieces. Peel, wash and chop garlic. Heat oil in a pan. Add cumin seeds. When they begin to change colour, add chopped garlic and sauté for half a minute. Add the spinach puree and stir. Check seasoning. Add water if required. When the gravy comes to a boil, add the paneer and mix well. Stir in lemon juice. Finally add fresh cream. Serve hot.

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Lemon rice

                                                              

Ingredients 
Rice - 1 cup
Lemon - 1 no
Dry red chilli -2
Mustard - ¼ tsp
Split black gram - ¼ tsp
Bengal gram - ½ tsp
Curry leaves - 5
Turmeric powder - ½ tsp
Salt - to taste
Oil - 1 tbsp
carrot - for garnish

Method 
1. Wash and cook rice. Even left over rice can be used.
2. Grate the zest of a lemon and keep aside. Now, cut the lemon and squeeze the juice discarding the seeds and keep it aside too.
3. Now in the a pan heat a tbsp of oil, pop some mustard seeds, bengal gram, split black gram, dry red chilly and curry leaves. (You can also add some peanuts.)
4. Add the turmeric powder, lemon zest and asafoetida and switch off. You can also add 1 tblsp of grated coconut for some added flavour.
5. Finally add the lemon juice and salt. Toss the rice with this till everything is well mixed.
6. Garnish with grated carrot and cilantro. Serve with spicy egg curry, potato curry or thuvayal.
            

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Butter Chicken

                                                           BUTTER CHICKEN

Butter chicken or murgh makhani is an Indian dish from the Punjab region popular in countries all over the world that have a tradition of Indian restaurants.

Cooking Time: 30-40 minutes
Servings: 4

Preparation Time: 4-6 hours
 Category: Non Veg

Ingredients

•	Chicken	800 grams
•	Lemon juice	1 tablespoon
•	Kashmiri red chilli powder	1 teaspoon
•	Salt	to taste
•	Butter	2 tablespoons
•	For marinade
•	Yogurt	1 cup
•	Salt	to taste
•	Garlic paste	1/2 teaspoon
•	Garam masala powder	1/2 teaspoon
•	Kashmiri red chilli powder	1 teaspoon
•	Ginger paste	2 tablespoons
•	Lemon juice	2 tablespoons
•	Mustard oil	2 tablespoons
•	FOR MAKHNI GRAVY
•	Butter	50 grams
•	Ginger paste	1 tablespoon
•	Green chillies,chopped	4-5
•	Red chilli powder	1 tablespoon
•	Salt	to taste
•	Dry fenugreek leaves (kasuri methi)	1/2 teaspoon
•	Whole garam masala	1 tablespoon
•	Garlic paste	1 tablespoon
•	Tomato puree	400 grams
•	Garam masala powder	1/2 teaspoon
•	Honey	2 tablespoons
•	Cream	1 cup

Method
Make incisions with a sharp knife on breast and leg pieces of the chicken. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour. Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil. Apply this marinade to the chicken pieces and refrigerate for three to four hours. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200°C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes. Remove and set aside. Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger-garlic paste and chopped green chillies. Cook for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi. Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream. Serve hot with naan or parantha.

 Tip
: Heat kasoori methi in the oven for sometime or broil kasoori methi on a tawa/griddle plate to make it crisp. It can easily be crushed to a powder with your hand.

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Aloo Ki Tikki

                                                                Aloo Ki Tikki

Cooking Time: 15-20 minutes
Servings: 4

Preparation Time: 20-30 minutes
 Category: Veg

 

Ingredients

•	Potatoes	3-4 large
•	Green chillies,chopped	3
•	Fresh coriander leaves,chopped	a few sprigs
•	Rock salt (sendha namak)	to taste
•	Asafoetida	a pinch
•	Red chilli powder	1/2 tablespoon
•	Ghee to fry

Method
Wash, boil potatoes, peel and mash while still warm. Add green chillies, coriander leaves, rock salt, asafoetida and red chilli powder to the mashed potatoes and mix well. Divide into ten to twelve portions. Shape them into round tikkis. Heat a tawa and shallow fry the tikkis on both sides with ghee till golden. Drain onto an absorbent paper. Serve with green chutney or lemon pickle.

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Kadhi Chawal (Yogurt Curry with Rice)

                                                Kadhi Chawal (Yogurt Curry with Rice)

Punjabis are predominantly wheat eating people. They cook rice only on special occasions. Rice is eaten with Rajma, Chole or Kadhi. In winter rice is cooked with peas called matarwale chawal. Kadhi rice and Rajma rice are my favourite dishes too. I prepare it on Sundays or on holidays for lunch.

Punjabi Kadhi

Ingredients: - Sour curd - 1kg, Gram flour- 1 cup, Water -1 litre, Onions-2 chopped, Garlic-6 cloves, Ginger-1" piece, Salt - 2 tsp., 1 tea spoon Garam Masala, Cooking oil- 3 tbsp., Chopped coriander-50 grams.

For Baghar or Tadka: - Mustard (Rai) -1 tsp., Fenugreek (Methi)-1/2 tsp., Cumin seed (Jeera)- 1/2 tsp., 6-7 curry leaves

Pakoras (Dumplings) Gram flour -250 grams, Sliced onions, green chillies, fenugreek or spinach chopped, salt -1 tsp., red chilli powder -1/2 tsp., and oil to fry.

Method

Heat oil in a pan. Add mustard, fenugreek and cumin seeds. Add paste of garlic and ginger. Fry the paste till it gets brown, add chopped onions and fry them till light brown. Keep aside. Make batter with gram flour, add water, salt and spices. Beat well till it is light and fluffy. Add onion, chopped chillies and fenugreek or spinach leaves. Heat oil in a Kadai. Make pakoras. Beat curd, add gram flour and water and stir well. Add this to the fried onion-ginger garlic paste. Add salt and powdered masalas to it. Bring it to a boil, lower the heat. Cook for 10-15 minutes (stirring frequently) till it coats the back of the ladle, add pakoras and chopped coriander. Cover and keep it aside.

Kadhi goes well with boiled rice.

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Idli Sambhar

                                                              Idli Sambhar

Ingredients:

• 2 cups Rice
• 1 cup Urad Daal (white)
• 1 1/2 tblsp Salt
• A pinch of Baking Soda
• Oil for greasing

How to make idli sambhar:

• Pick, wash and soak the daal overnight or for 8 hours.
• Pick, wash and drain the rice. Grind it coarsely in a blender.
• Grind the daal into a smooth and forthy paste.
• Now mix the grinded rice and daal together into a batter.
• Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
• Idlis are ready to be cooked when the batter is well fermented.
• Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
• Steam cook idlis on medium flame for about 10 minutes or until done.
• Use a butter knife to remove the idlis.
• Serve them with sambhar or chutney.

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Egg Omlette

                                         Egg Omlette

Ingredients:

• 2 Eggs
• 1/4th onion (finely chopped)
• 1-2 green chilies (finely chopped)
• 1/4th tomato (chopped), optional
• 2 tbsp chopped coriander leaves
• Salt To Taste
• 1/4th tsp red chili powder or to taste
• 1 tbsp milk
• Oil to fry

How To Make An Egg Omelette:

• Beat the eggs and add milk, chopped onions, tomatoes, green chilies, coriander, salt & chili powder.
• Beat the mixture until foamed.
• Heat oil in a frying pan and add the mixture. Cook over low heat till mixture is firm and flip it and fry the other side.
• Serve hot with bread or Paratha.

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Malai Kofta make with spinach gravy

                              Malai Kofta make with spinach gravy

Required Materials –

Ingredients- for Malai Kofta Spinach Curry
To Kofta.

   Cheese - 200 g
   Mawa - 100 grams
   Potatoes - 2-3 boiled while
   Kismis - 15-16
   Cashew - 7-8
   Salt - to taste (½ teaspoon)
   Ginger - 1 inch long piece (be GRATER)
   Arrowroot or corn flour - 2 table spoon
   Oil - for frying balls

To make spinach gravy-

    Spinach - 1 bunch (500 grams)
    Sugar - ½ teaspoon
    Tomatoes - 3 -4 medium-sized
    Green chillies - 2 -3
    Ginger - 1
    Oil - 2 table spoon
    Asafoetida - 1 pinch (if you wish)
    Cumin seeds - ½ teaspoon
    Kasuri azadirachta - 2 small spoon (if you wish)
    GRAM FLOUR - 2 small spoons
    Cream or sour cream - 2 table spoon (if you wish)
    Salt - to taste (one teaspoon)
    Garam Masala - ¼ teaspoon
    Lemon juice - 2 small spoon (if you eat a little sour)

Law How to Make Malai Kofta with Spinach Curry
Malai Kofta -

Take the boiled potato peel. Breaking Kismis stalk Wash, take 5-6 cashew nuts break into pieces.
Take out the milk solids and cheese in a pot, break boiled potatoes and put in the bowl, put plenty of salt and corn flour and mash it properly. So that the mixture begins to look like greasy flour, ginger and ginger paste or even grater mix. To make the dough mix. Kofta is ready.
 

Put oil in non stick frying pan and heat it. Take the kofta flour in small amount, hold on your hand and press it so that it looks flat. Take cashew nuts and 1 kismis and put on it and took from four sides and round it.16 shells will be ready. Take the shells in hot oil, 3-4 balls at a time can be fried, Limited joint movement of the balls are very Sabdani, medium and slow fire until brown Tliye, fried balls out the balls on a plate and keep warm Take oil for frying, take out all the balls the same way to the bottom. Balls are ready, make the gravy now.

Spinach gravy -
Please remove stalk break spinach, leaves, wash thoroughly with clean water 2 times Take a pot, pour ¼ cup water and sugar, keep boil covered, 5-6 minutes in boiling is spinach. Turn off the gas.
Wash the tomatoes cut in the pieces. Break stalk of green peppers, wash. Ginger,wash and cut 3-4 pieces. Grinder and finely grind them all.

Heat oil in a frying pan, put it asafetida and cumin in hot oil. After roasting cumin Kasuri azadirachta (Kasuri azadirachta Please remove the bean stalk) Take and put a little bit roast gram flour, spices in this tomato, ginger, green chili paste and spices give the spoon had run 2-3 minutes By roasting and put a little cream,roasting the spices until the oil over spices were not swimming.

Now boil spinach take time to cool and then grind finely and mix in spices fried spinach paste,put water and salt, boil up and put balls,garam masalaand cook for 1 minute,gravy Malai Kofta Spinach (Malai Kofta Curry with Spinach Gravy) prepared. Serve them with put little cream.

You can make gravy from the cashew gravy, cream gravy, tomato cream gravy or poppy seeds. Create any kind of gravy and make koftas in gravy, Take any. Malai Kofta is ready you will eat with your favorite gravy.

    For 5 members
    Time - 50 minutes

                                            Ishaan kumar

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CHOLE BHATURE

                                     CHOLE BHATURE

                       

Grams Bhatura (Chole Bhatoore) favourite dish of Punjab. tasty eat too.Come today Bhatura grams (Chhole Bhature) acceptance.
Required materials - for Bhatura -

   

  Ingredients for Bhature:

   Flour - 400 grams (4 cups)
    Semolina (rava) - 50 - 60 g (½ cup)
    Yogurt - 100 grms (½ cup)
    Salt - 3/4 teaspoon
    Sugar - 1 teaspoon
    Baking soda - 3/4 teaspoon
    Oil - for frying

Flour and semolina in the pot by filtering out a treat, make it into the flour, 2 table spoon oil, salt, baking soda, yogurt and sugar and put in it, so well did these things take place. Guth take soft dough with the help of warm water.

Guthe had the dough for 2 hours off the shelf or in a warm place, please keep it covered.

Heat oil in a frying pan, put it.

Guthe had a little bit of wheat flour dough get all the equivalent of a lemon. Beliye Make dough and the like, but it is best to fiddle a little bit thicker. (If you do it by hand pats and pats on the vine can make it by hand). Take the hot oil, pressing to scoop Fulaiye, until light brown on both sides Tliye back. In a Plate Bichhaiye Paper Napkin, by removing the bottom plate Bhature all. Similarly, to take up by all Bhatura.

Bhatura are ready. Grams, pickles and Bhatura Serve hot with coriander chutney and eat.
Essential ingredients - chickpeas (chole) for - Ingredients for chole

    White gram (kabuli chana) - 250 grams (1 1/4 cup)
    Baking soda - ½ teaspoon
    Tea Bags - 2 T-bag is not the 1 1/2 teaspoon of tea in a white tie and clean clothes Use
    Tomatoes - 4-5 medium size
    Green chillies - 2
    Ginger - 1 inch long piece Or a teaspoon of ginger paste
    Refined oil - 2 table spoon
    Cumin seeds - ½ teaspoon
    Asafoetida - 1-2 Pinch
    Pomegranate seeds powder - 1 teaspoon slightly higher
    Dniaँ powder - Ded small spoon
    Red chili powder - ¼ teaspoon
    Garam Masala - ¼ teaspoon
    Salt - to taste
    Green Dniaँ - half a small bowl (finely chopped)

Method - How to make Chole Bhature

Please keep dip grams in water overnight. Grams of water washed , Take a cooker, a small glass of water, salt, baking soda mix, and please put tea bags.

 Please stop and put the cooker on  the gas for boil. slow the gas after cooker whistle and cook it for 2-3 minutes, turn off the gas and leave the grams cooker in pressure cooker. 

Then take up all ingredients tomatoes, green pepper, ginger finely grind it.



Heat oil in a frying pan. put garlic smelling resin, cumin seeds and put anardana, please put cumin coriander roasting.
now take grinded mixture and add green pepper, red chili powder,salt to taste roasted spices then fry until the spices to swim. put the glass of water. Now boil for few minutes.

Please open the cooker and tea bags thrown out of grains. Grams of the spice found in curry may well take away the spoon. Grams seem to be thicker than you, you need them to add some water, let boil after you cook 2-3 minutes. Let off the gas. mix coriander roasting and garam masala and half green. Grams you are ready.

Take the bowl out of Colon, Green put up decorate with coriander roasting. Serve with hot rice and eat Bhature .

For four or five members, at -1 1/2 hours

                                              
                                                     █▓ҳ̸Ҳ̸ҳ Ishaan Kumar™ҳ̸Ҳ̸ҳ▓█

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