OKRA with ONION VEGETABLE

OKRA WITH ONION VEGETABLE

INGREDIENTS

1. 250 grams okra (bhindi)
2. 2 large onions
3. 2 red chillies whole
4. 1 tsp cumin seeds
5. pinch of asafoetida
6. 2 tbsp yogurt
7. 3 tbsp oil
8. 2 green chillies
9. coriander leaves for garnishing

METHOD

• cut okra in small pieces,sliced onion
• heat wok or kadhi add oil ,when oil is hot add cumin seeds,asafoetida and red chillies
• add onion slices ,fry them light golden brown.
• add okra and salt stir well on medium high heat,
• add beaten yogurt stir well .cover the wok and cook on slow heat for 10-15 minutes,stir once or twice.
• garnish with chopped green chillies and coriander leaves.
• serve with roti or paratha

GOBHI ALOO KI TARKARI

INGREDIENTS

1. 250 gm cauliflower cubed
2. 2  medium size potatoes cubed
3. 5 Cloves of Garlic(coarsely minced)
4. 1 inch ginger
5. 1 tsp red chili powder
6. 1 tsp turmeric powder
7. 1 tsp coriander powder
8. 1 tsp fennel seed powder
9. 1 1/2 tsp cummin powder
10. 1 chopped green chili
11. 2 chopped tomatoes
12. Salt to taste
13. 1/6 tsp asatoefieda(Heeng)
14. 3 tbsp oil
15. Coriander(Cilantro) Leaves for garnishing
16. Optional - 1 tsp Amchoor Powder

METHOD:

• Heat oil in a wok. Add asatoefieda and chopped garlic. When garlic turns golden brown, add cumin seeds and all powdered spices. Add 1 tbsp of water and fry spices for two minutes at low heat.
• Add tomatoes, green chillies and ginger
• When tomatoes wilt, add potatoes and cauliflower(gobhi). Stir it for 1 minute at high heat.
• Lower the heat and cover the wok
• Let it cook until potatoes are tender. Add Amchoor powder for tangy taste and mix well
• Garnish with coriander
• Serve with Indian Bread(e.g. Roti/Parantha)

Thank you Iram for sharing this delicious recipe!!

FISH FINGERS

INGREDIENTS

1. 1/2 kg fish cut into strips
2. 1/2 cup vinegar
3. 1tsp salt
4. 1/2 tsp turmeric powder
5. 1tbsp crushed garlic

for batter

1.    1/2 cup chick pea flour
2. 1/8 cup rice flour
3. 1 1/2 tsp ajwain
4. 1tbsp red chili powder
5. salt to taste
6. 1/2 tsp turmeric powder
7. oil for frying

METHOD

•   marinate fish pieces in first five ingredients for 2-3 hours.
• for batter put all the ingredients in a bowl add water to make thin batter
• heat oil on medium heat ,
• takeout fish strips from marinate, dip in batter ( a thin coating of batter) and deep fry them.
• don't put too many pieces at a time.fry it until it is cripes and golden.
• take out and put on paper towel to remove excess of oil.
• spread some chat masala on them. serve hot with chutney.

ONION SAMOSA

INGREDIENTS

STUFFING FOR SAMOSA

1. 2 large onions chopped
2. 1 tbsp moon dal
3. 2 green chillies chopped
4. 2tbsp chopped mint leaves
5. 1tsp red chill
6. 1tsp chat masala
7. salt to taste

FOR COVERING 

   samosa patti

      or

romali roti

METHOD

• mix all the ingredients of stuffing.
• cut roomali roti in strips if you cant find samosa Patti
• put 1tbsp stuffing in strip and cover it in such a manner it becomes triangle seal it 
• with  paste (2tbsp white flour and 1 tbsp water mix well)
• make all the samosa
• fry them in medium hot oil till cripes
• serve with coriander chutney or tomato ketchup

VERMICELLI UPMA

INGREDIENTS

1. 1 cup vermicelli
2. 1 potato cut in to wedges
3. 1 tomato chopped
4. 1-2 green chillies chopped
5. 5 curry leaves
6. 1/4 tsp mustard seeds/rai
7. 1/4 tsp cumin seeds
8. 1tsp roasted coriander,sonf  powder
9. salt to taste
10. 2tbsp oil
11. 2tbsp peanut/cashew nuts

METHOD

• heat oil in non stick pan and fry potato wedges ,golden brown.
• add curry leaf,mustard, cumin seeds and chopped green chillies fry few seconds
• add chopped tomato and spices cook till tomatoes are soft,
• add vermicelli es stir well ,
• add 1 3/4 cup hot water stir it, cook 2 minutes on medium heat,
• add peanuts /cashew nuts
• cover the pot and simmer it for 5 minutes.
• serve hot

EASY FRUIT CHAT

INGREDIENTS

1. 2 bananas
2. 1pear
3. 1apple
4. 1mango
5. 2prunes
6. 2plumbs
7. 1/2 pomegranate
8. 1tbsp sugar
9. 1 tsp chat masala
10. 1/2 lemon juice

METHOD

• chop all the fruits in bite size in a bowl.
• add sugar,chat masala and lemon juice ,
• mix gently chill it for 1-2 hours

if you do not have chat masala just add salt and white pepper

POTATO BITES WITH DIP

INGREDIENTS

1. 250g par boiled potatoes cubed
2. 1tsp ginger- green chili paste
3. 1tsp sesame seeds(til)
4. 1tsp chili garlic tomato sauce
5. 1/2tsp soya sauce
6. 1tbsp roasted peanut powder/(pounded)
7. 2tbsp honey
8. 1tsp lemon juice
9. salt and pepper to taste
10. oil for frying

METHOD

• heat oil, fry potatoes until golden brown;take out.
• in non stick kadhi heat 1 tbsp oil,add ginger chili paste saute'
• add sesame seeds salt and pepper,fried potatoes and sauces
• cook this mixture for one minute.
• add peanut powder ,lemon juice and honey mix well
• serve with a dip .

PANEER BALLS

INGREDIENTS

1. 1/2 cup crumbled paneer
2. 1/4 cup onions chopped
3. 1/4 cup boiled crushed peas
4. 2tbsp chopped coriander leaves
5. 1tsp ginger  green chili paste
6. 1tsp chat masala
7. salt to taste
8. 1 tsp lemon juice
9. 6 bread slices (small)
10. 1 cup milk
11. oil for frying

METHOD

• in one tsp oil saute' onion, add ginger chili paste, fry few seconds, add boiled peas fry for 30 seconds
• add paneer with rest of the ingredients, mix well.
• dip bread slice in milk squeeze out excess milk.
• put the paneer filling on the slice;roll in to a ball
• fry these balls till golden brown.
• serve paneer balls  with coriander chutney or tomato sauce.

RAMADAN MUBARAK

O' People ; the month of Allah(SWT)
has come with His mercies and blessings,This is the month that is the best of all months,its days are the best of days, its nights are the best
of nights,its hours are the best of hours.(Prophet Muhammad)

MAY ALLAH BLESS YOU WITH HAPPINESS AND GRACE YOUR HOME WITH 


WARMTH AND PEACE.


RAMADAN MUBARAK

SEMOLINA HALWA

INGREDIENTS

1. 1 1/4cup semolina(soji)

1/2 cup ghee

1. 1cup sugar or to taste
2. 2 3/4 cup of hot water
3. 1tsp cardamom crushed
4. 1/2 cup chopped dry fruits(almonds,pistachio,cashew nut)
5. 2tbsp raisins

METHOD

• melt ghee in a heavy bottom pan add crushed cardamom then semolina and fry till it turns light pink and nice aroma comes add dry fruits  in semolina ,
• add sugar and mix well,
• add hot water slowly and very carefully keep stirring. add all the water increase heat 
• keep mixing when bubbles start coming on top ,cover the pan and reduce heat minimum.
• cook 10-15 minutes, in between stir the mixture.
• take out in a lightly greased plate garnish it with chopped nuts.

DATE+ NUT HALWA

INGREDIENTS

1. 15  dry dates (chuaray)
2. 1/2L full cream milk
3. 200g sugar or to taste
4. 150g ghee
5. 10-15 cashew nuts almonds and pistachios
6. 1tsp green cardamoms powder

METHOD

• de stone dry dates, washed them and soaked in warm milk.
• • peel almonds and coarsely grind it with cashew nut and pistachios.
  • coarsely grind  the dates in blender .also,
• in non stick heavy bottom pan boil milk till it reduces to half  its volume
• add chopped dates and nuts mixture.
• add sugar, lower flame and cook till the whole mixture is almost dry.
• add a spoon of ghee at a time keep cooking  and adding ghee until the mixture leaves the sides of the pan.add cardamom powder.
• take it out in a lightly greased plate and spread evenly.
• garnish with chopped almond and pistachios

CHICKPEA FLOUR HALWA

INGREDIENTS

1. 250g chickpea flour(besan)
2. 250g gram dal (chana dal)
3. 1 1/4 cup sugar
4. 3/4cup ghee
5. 1/2 L milk
6. 1/2 cup makhaney
7. 1/2 cup chopped dry fruits (almonds,pistachios,raisins)

METHOD

• wash and soak chana dal for 4 hours.boil dal in 1/2 L milk till dal gets tender and all the milk absorbed.grind to a paste.
• heat 2tbsp ghee and fry makhanay take them out, in the same pan add  more ghee and fry besan on very slow heat until it turn light pink and nice aroma comes.take it out.
• in the same pan add rest of the ghee add crushed cardamom then chana dal paste fry it ,add sugar keep stirring,when it gets dry ,
• add fried besan and makhaney and chopped dry fruits.mix well.
• take out halwa in a greased plate.
• decorate with chopped almonds and pistachios

MANGO HALWA

INGREDIENTS

1. 4cups mango pulp
2. 200g khoya mashed
3. 400g sugar
4. 2tbsp ghee
5. 4tbsp chopped mix nuts
6. 1tbsp raisins 
7. pinch of saffron dissolve in1tsp  milk

METHOD

• in a non stick heavy bottom pan add mango pulp,khoya and sugar and cook on low flame till sugar melts,increase heat and cook till mixture thickens.
• add ghee and stir constantly to avoid sticking.
• when the mango mixture leaves the sides of the pan add zaffran milk and chopped nut and raisins.save some nuts for decoration.
• take out in a greased plate and spread evenly.
• sprinkle  nuts and press lightly.
• cool and cut it in desired shape.

BREAD UPMA

INGREDIENTS

1. 4 bread slices 
2. 1onion sliced
3. 1tomato chopped
4. 1 green chilli chopped
5. 1/2 tsp ginger garlic paste
6. 3/4tsp sambhar powder
7. 1tbsp oil
8. 1/2 tsp rai/mustard seed
9. 1tsp black gram split
10. 6 curry leaves
11. 1tsp cashew nuts
12. 1tbsp coriander leaves chopped
13. salt to taste

METHOD

• cut bread slices in to small pieces,
• heat oil in a pan, add mustard seeds, when it starts spluttering,add black gram(urad dal)and curry leaves add sliced onion and fry
• add chopped tomato,green chili,sambhar powder and salt cook till tomatoes are soft.
• add bread pieces mix well,cook 2minutes more.
• sprinkle chopped coriander and lemon juice (optional) 
• serve with tea or coffee.

OKARA IN MEAT CURRY

INGREDIENTS

1. 300g mutton
2. 200 g small size okara
3. 1onion sliced
4. 1tbsp ginger garlic paste
5. 1tbsp whole garam masala
6. 1tsp red chilli powder
7. 1/2 tsp turmeric powder
8. 1tbsp coriander powder
9. 2 tomatoes grated
10. 1/2 cup yogurt
11. 1/2tsp garam masala powder
12. 1tsp anar dana or amchur powder
13. 1/4 cup oil salt to taste

METHOD

• heat oil in cooker add whole garam masala(one bay leaf,2cloves,1black cardamom,6 pepper corns,1tsp cumin seeds) add sliced onion fry it light brown,take out onion and spices and grind them
• in the same oil add meat and ginger garlic paste ,fry few minutes then add chilli, turmeric,coriander powder salt and finely chopped tomatoes cook it till meat is  almost tender.
• mix fried onion paste in 1/2 cup yogurt ,add this in cooking meat. fry(bhonu) meat till oil separates
• add1/2 cup boiled water for the gravy keep warm.
• wash ,dry and make a longitudnal slit in okara
• stuff okara with stuffing(garam masala,amchur powder,salt )
• shallow fry these stuff okara
• add in cooked mutton cover the pot and cook for ten minutes on very slow heat(dam)
• serve with roti  or boiled rice

STUFF TINDAY

INGREDIENTS

1. 6 small size tinday
2. 100 g paneer
3. 2 onions chopped
4. 1 chopped tomato
5. 1tbsp ginger garlic paste
6. 1tsp red chili powder
7. 1/2tsp turmeric powder
8. 1tbsp roasted coriander powder
9. 1tsp roasted cumin powder
10. 1tsp amchur powder
11. salt to taste
12. chopped green coriander leaves
13. 2tbsp oil

METHOD

• cut off a slice from the top of each tinda and scoop out flesh from in side,
• chopped onions finely.
• heat oil in a pan and fry onions light pink,
• add ginger garlic paste fry few minutes add spices 
• add chopped tomato and scooped out tinda fry it till tomato and tinda are cooked ,
• add grated paneer and chopped coriander mix well.cool the mixture.
• stuff each hollowed tinda with this stuffing.
• heat 1tbsp oil in cooker add cumin seeds when they stop sizzling carefully put stuffed tinda in it and spread over remaining stuffing.with 1tbsp of water.
• close the lid and cook it on very slow heat until tindas are tender.
• garnish with chopped coriander .
• serve with roti  or paratha.

MANGO NAVRATAN CHUTNEY

INGREDIENTS

1. 1k raw grated mangoes
2. 500 g chopped onion
3. 100 g chopped ginger
4. 100 g garlic cloves
5. 100 g dry dates sliced
6. 1t red chili powder
7. 1tbsp salt
8. 1tsp roasted cumin seeds pounded
9. 2tbsp dry mint leaves crushed
10. 1cup vinegar

METHOD

• wash,peel and grate mangoes
• peel and chopped ginger length wise
• mix all the ingredients except vinegar in a glass jar
• put this jar in sun for 3-4 days .stir the mango mixture every day.
• then add the vinegar mix well leave it for one more day in sun.
• store in cool dry place.it 

MANGO SWEET CHUTNEY(LOUNGY)

INGREDIENTS

1. 2 raw mangoes
2. 2tbsp sugar 
3. 1tbsp ghee or oil
4. 1/2 tsp cumin seed 
5. 1/2 tsp mustard seed
6. 1/2 tsp sounf (ani seeds)
7. pinch of asafoetida
8. 1tsp red chili powder 
9. 1/2 tsp coriander powder
10. 1/4 tsp turmeric powder
11. 1/2 tsp black salt
12. 1/2 tsp garam masala whole (2cloves,1 cardamom,1/2''cinnamon,4 pepper corns)

METHOD

wash,peel and cut raw mango es in to pieces.

• boil them with 2 cups of water till they are tender,remove them from water.
• dissolve chili powder, turmeric and coriander powder in 2 tbsp water.
• heat ghee /oil add whole garam masala,cumin seeds,rai,sounf,hing,
• add the wet masala and fry well,
• now add boiled mango slices stir them few minute,.
• add sugar or jaggery in it stir it until sugar is dissolved.
• adjust  the sweetness and seasoning according to your taste.
• serve with daal boiled rice or just paratha.

keep this chutney in refrigerator and use it for at least a week.

SWEET AND SOUR MANGO PICKLE(CHUNDA)

INGREDIENTS

1. 6 cups grated raw mangoes(kalmi,gola,kesar or any variety)
2. 8 cups sugar
3. 2tbsp salt
4. 2tbsp roasted and pounded cumin seeds
5. 2-3 tbsp red chili powder
6. pinch of asafoetida
7. 1tsp ghee
8. 1tbsp whole garam masala

• mix the grated mango and salt and leave it for 2 hours,stir it in between. mango juice will ooze out.
• add sugar and mix well till the sugar is dissolved cover and put aside for 5-6 hours.
• boil the mixture until two tar consistency , in the mean time check the sweetness if it is too sour add more sugar. add red chili powder ,cumin powder and asafoetida
• heat ghee add whole garam masala add this in cooked pickled.mix well.
• fill the pickle in a glass jar.
• this can be preserved for more than a year.

it is a very tasty pickle can be serve with vegetarian or non vegetarian dishes .kids love this pickle.

RICE PUDDING AND SWEET PORIES(KHEER AUR METHI TIKKIYAN)

INGREDIENTS FOR RICE PUDDING

1. 1cup boiled rice
2. 3 cup whole milk
3. 1/2cup sugar
4. 6 cardamoms
5. 2tbsp almond powder
6. 2tbsp raisins
7. 4 strawberries for garnishing

• grind sugar with cardamom .
• mash boiled rice with a wooden spoon.
• in a heavy bottom pan heat milk add sugar and almond powder cook for 5 minutes,
• add mashed rice and mix it very well cook it for 8-10 minutes
• add raisins and dry fruits.
• remove from heat add kewara and saffron water.
• garnish with chopped strawberry or chopped mangoes.

INGREDIENTS FOR SWEET TIKKIYAN

1. 2cups flour
2. 1/2 cup semolina
3. 2tbsp coconut powder
4. 3 tbsp ghee or butter
5. 3/4 cup powder  sugar
6. 1 tsp cardamom powder
7. ghee/oil for frying

• mix all the ingredients ,with the help of luke warm water, make a medium hard dough.
• cover it and leave it for one hour.
• make a large thick pori  cut 3'' rounds with the help of cutter.
• fry them first in hot oil then lower the flame and fry .
• serve with kheer.

LAZEEZ CHICKEN BIRYANI PULAV

INGREDIENTS

1. 750 g chicken pieces
2. 500g basmati rice soaked for 1/2 an hour
3. 1 bud of garlic 
4. 2'' ginger
5. 1 onion 
6. 1tbsp whole coriander
7. 1tbsp fennel seeds(saunf)
8. 1tsp cumin seeds
9. 2whole red chilies
10. 1tbsp whole garam masala
11. salt

METHOD

• in a pan pour 6 cups of water add chicken pieces,1tsp salt and whole garam masala(2 bay leaves,1'' cinnamon,2 black cardamom,10 pepper corn,4 cloves)
• make a small muslin cloth bag(potli) in it put pealed garlic cloves,chopped ginger,one onion chopped,coriander seeds,fennel seeds,whole red chili,cumin seeds.put this bag in , pot and cook chicken until chicken is tender.
• remove and discard muslin bag.
• remove chicken pieces from yakhni(liquid in which chicken was cooked)
• cook rice in the yakhni
• in an other pot heat 1/2 cup of oil and fry one sliced onion light brown ,take out onion from oil.
• in the same oil add 2 tbsp ginger garlic paste 1tsp red chili powder,1/2cup yogurt,1tsp garam masala powder and salt, fry masala for 2 minutes then add cooked chicken and fry chicken in the masala

TO ASSEMBLE IT

     add half the cooked rice to the cooked chicken ,mix thoroughly and transfer to a oven proof pan,spread remaining half of the rice over it. sprinkle some kewara and saffron mixture,crushed cardamom,  fried onion,few mint  leaves ,.4tbsp of melted ghee or oil and 2tbsp milk cover it or seal it with foil.

place it in a slow oven(125c)for 20 minutes 

• serve with raita.

SPICY RICE AND LENTILS(MASALAY DAR KHICHRI)

INGREDIENTS

1. 1 cup rice
2. 3/4 cup split green beans(moong ki dal)
3. 1 chopped onion
4. 2 cloves of garlic chopped
5. 1'' chopped ginger
6. 2green chilies
7. 1chopped tomato
8. 1tbsp whole garam masala
9. 1/2tsp turmeric powder
10. 1/2tsp red chili powder
11. salt to taste
12. 2tbsp refined oil
13. 2tbsp ghee or butter
14. 1small sliced onion

METHOD

• soak rice and lentil separately for 30 minutes.
• heat oil in pressure cooker add whole garam masala(1 bay leaf,1/2''cinnamon,2 cloves,1black cardamom,6 pepper corn and 1tsp cumin seeds)let them sizzle,
• add chopped onion,garlic, ginger,green chili and saute them.
• add chopped tomato, turmeric powder,red chili powder,and salt cook till tomato is soft.
• add soaked lentil stir few minutes then add rice mix well.
• add 21/2 cups of water close cooker.bring to full pressure on high heat,reduce heat and cook for 3 minutes.remove cooker from heat .let it cool.(this can be cooked with out pressure cooker)
• heat ghee or butter fry onion slices ,light brown in colour  pour this ghee over cooked khichri
• serve hot with mango chutney or raita (cucumber or bondi)

AMM KI CHUTNEY

INGREDIENTS

1. 30g fresh raw mango slices
2. 30 g  fresh mint leaves
3. 30 g fresh coriander leaves
4. 1green chilli
5. 1tsp salt
6. 3 cloves of garlic

METHOD

• put all the ingredients in grinder with 1or 2 tbsp of water and make smooth paste
• this is a very tasty chutney .

CHURMA

INGREDIENTS

1. 250 g whole wheat flour
2. 2 tbsp  ghee
3. 1/4 cup coconut powder roasted
4. 1/2 cup sugar(powder)
5. 1/4 cup chopped almonds and pistachios
6. 2tbsp raisins
7. 1tsp cardamom powder
8. ghee for frying

METHOD

• rub ghee in flour and make a hard dough
• make thick patties from the dough
• heat ghee and fry these patties first on high heat then slow heat till they are cripes.
• cool them completely then grind them 
• add grind sugar, coconut powder,chopped dry fruits,raisins,and cardamom powder ,mix well
• make small round balls like laddu or serve as such

DAL,BATI AND CHURMA

INGREDIENTS FOR DAL

1. 1cup urad dal(split black beans)
2. 1/4 cup Channa dal
3. 1 onion 
4. 1tbsp ginger,garlic paste
5. 1tsp red chili powder
6. 1/2tsp turmeric powder
7. 1 tsp coriander powder
8. salt to taste
9. 1tsp garam masala powder
10. 1tsp cumin powder
11. 2 red whole chilies
12. 2tbsp ghee or butter 

METHOD

• wash and soak both dals for 30 minutes.
• in pressure cooker put 3cup water ,add ginger garlic paste chopped onion,red chillies,turmeric powder,coriander powder,salt and one tsp oil. boil it for 2 minutes, add dal  and cook it for 15 minutes until dal is tender.
• add garam masala powder.
• heat ghee add cumin seed,2cloves of sliced garlic,red chilies,and sliced onion fry until onion is light brown.
• pour over cooked dal.

INGREDIENTS FOR BATI

1. 2cups whole wheat flour
2. 1/2 cup semolina
3. 1/2 tsp ajwain(carom seeds)
4. 1/4 tsp baking soda
5. 1tsp salt
6. 1/2 cup ghee /refined oil
7. 1 1/2 cup ghee

METHOD

• in flour mix semolina,ajwain, salt,baking soda and 1/2 cup hot oil .mix all the ingredients very well.
• with water make soft dough,cover and leave it for 30 minutes.
• make round balls(bati) and press them at the top.
• bake them in bati oven or in oven at 180 c about 20 minutes or until golden brown they will crack
• now put the bati in melted ghee for 2 minutes take them out and enjoy with dal.

MANGO PODINA CHUTNEY

INGREDIENTS

1. 200 g raw mangoes
2. 2-3 green chillies
3. 1cup fresh mint leaves
4. 1/2 tsp salt
5. 1tbsp sugar or sugar free

METHOD

• peel and chopped raw mangoes remove stone/seed
• put all the ingredients in blender and grind it  to a smooth paste
• this chutney is very tasty and good for digestion specially in summer

ALOO KA BHURTA

INGREDIENTS

1. 1cup boiled chopped potatoes
2. 1 medium onion finely chopped
3. 1tomato chopped
4. 2green chillies chopped
5. 3cloves of garlic crushed
6. 2 whole red chilies
7. 1/2 tsp mustard seeds(rai)
8. 1tsp roasted cumin and coriander powder
9. 1/2 tsp turmeric powder
10. 1 lemon juice
11. salt to taste  
12. 2tbsp oil 
13. 2tbsp chopped coriander

METHOD

• heat oil in a pan, add rai ,when it splitters add chopped onion ,fry it for 2 minutes on medium heat,
• add garlic, green chilies and turmeric powder fry it for one minute, 
• add potatoes, salt ,red chili powder,cumin+coriander powder and chopped tomato fry them for a minute.cover the pan and put off the heat.
• mash the potatoes little bit add lemon juice and chopped coriander leaves.
• serve with roti or paratha .

PUMPKIN POTATO IN TOMATO GRAVY

INGREDIENTS

• 2 cups diced pumpkin (kaddu)
• 1cupdiced potatoes
• 1/2 cup chopped tomatoes
• 2bay leaves,1'' cinnamon,2 cloves,2 black cardamom
• 1/2 tsp kalongi
• 1/2 tsp rai
• 1/2tsp methi dana
• 1tbsp coriander,cumin powder
• 1tsp red chili powder
• 1/2 tsp turmeric powder
• 2tbsp yogurt
• 1tbsp oil
• salt to taste
• 2green chilies and chopped coriander leaves

METHOD

• heat oil in a pan add bay leaves,cinnamon, cloves,cardamom,kalongi, methi and rai fry for 1minute
• in yogurt  mix chili,coriander cumin powder,turmeric,hing ,salt.
• add the yogurt mixture in pan and fry masala for three four minutes ,
• add chopped tomatoes and fry till tomatoes are soft,
• add diced pumpkin and potatoes fry few minutes, 
• add 1/2 cup water stir and cover, let it cook for 10 -15 minutes on medium heat, until vegetable is tender.
• add amchur or lemon juice,chopped coriander and slit green chilies.
• serve with puri,paratha or boiled rice.

SMOKED PANEER PASANDA

INGREDIENTS

1. 250 g paneer(cottage cheese)
2. 4 onion
3. tomatoes
4. 1tbsp ginger garlic paste
5. 2 whole red chillies
6. 1tsp green chili paste
7. 1/2cup cream 
8. 1/2 yogurt 
9. 50g oil and 50 g butter
10. 1tsp chili powder
11. 1/4 tsp turmeric
12. 1tsp coriander and cumin powder
13. 1tsp kasoori methi
14. 1/2 tsp garam masala
15. salt to taste

METHOD

• cut paneer in diamond or square shape
• marination  for paneer(in yogurt add green chili paste,garam masala,salt,kasoori methi)
• put the paneer in marinate for 2 hours.
• for gravy heat oil and butter in a pan add whole red chillies then finely chopped onion saute them
• add ginger garlic paste,turmeric powder,red chili powder,coriander and cumin powder and finely chopped blanched tomatoes.
• fry the masala until oil starts separating.
• add marinated paneer mix it gently.cook it for few minutes.adjust the seasoning.
• finely add cream .put a small katoori in the pot and place a red hot piece of charcoal in it then pour a tsp of pure ghee over the charcoal immediately
•  cover the pot .let it remain as such for 10 minutes.open the lid and stir .
• dish out the paneer pasanda 
• serve with naan,romali roti or paratha

Rajasthani Bhindi

INGREDIENTS

1. 250 g Okra ( Bhindi)
2. 4tbsp gram flour(baisan)
3. 1 tbsp red chilli powder
4. 1/2tsp turmeric powder
5. 1tsp chat masala
6. 1tsp ajwain
7. salt to taste
8. 2tbsp oil 
9. 1 lemon juice

METHOD

• Wash okra and dry it .Cut both ends and make a longitudinal slit .
• Stuff the okras with  a mixture of red chilli,turmeric powder,chat masala and lemon juice.
• Heat oil in a pan add ajwain after few seconds add gram flour fry it on slow heat until the nice aroma comes.
• Add stuffed okra and cook on medium heat until tender.
• Serve with parantha.

KARAHI DO PAYAZA CHICKEN

INGREDIENTS

1. 1/2kg chicken pieces
2. 250g onions slices
3. 250g tomato slices
4. 1tbsp chopped garlic
5. 1tbsp chopped ginger
6. 1 tbsp roasted crushed red chillies
7. 1tbsp coriander seeds
8. 1tsp cumin seeds
9. 1tsp ani seeds
10. 3-4  chopped green chillies
11. 1/2 tsp pounded black pepper
12. 1/2 cup oil
13. salt to taste

METHOD

• dry roast red chillies,coriander seeds,cumin seeds,ani seeds(sonf) coarsely grind them.
• in a wok heat oil add sliced onion saute it ,add tomato slices ,ginger and garlic fry it for few minutes,
• add chicken pieces stir it well and cover, cook it on slow to medium heat till chicken is half done.
• don't add water let chicken cook in its own juices.
• add all the spices and salt now stir well add 1/2 cup of water.
• cook it till chicken is tender and oil starts separating.
• garnish with chopped coriander leaves and chopped ginger.

serve with naan,lacha paratha or roti.

EGG RURFI

INGREDIENTS

1. 4 eggs
2. 1 cup semolina
3. 1 1/2 cup malai
4. 1cup sugar or to taste
5. 1/2 cup milk
6. 1/2 tsp cardamom powder
7. 20 g almonds
8. 20g pistachios
9. 20 g raisins

METHOD

• roast semolina on medium heat until nice aroma comes.
• beat eggs with milk,
• in a heavy bottom pan heat malai keep stirring until ghee starts oozing out from malai,
• add cardamom powder and sugar keep stirring ,
• when sugar dissolved add half roasted semolina mix well,
• add egg mixture and continuously stirring it after 3-4 minutes add rest of the semolina keep stirring the mixture until the ghee leaves the sides of the pan add dry fruits.

remove from the pan in a dish spread it uni formally and  garnish with chopped almond and pistachios.cut it into squares.

instead of malai use 1/4 cup ghee and 1/2 cup khoya . heat ghee add khoya and fry it when it gets melted add sugar.rest of the procedure is the same

SWEET OLIYA(RICE PUDDING IN CURD)

INGREDIENTS

1. 1 cup boiled rice
2. 3cup yogurt
3. 20 g raisins
4. 20 g almond chopped
5. 1/2tsp cardamom powder
6. 1cup sugar powder or to taste

METHOD

• mash boiled rice very well,
• mix mashed rice, powdered sugar ,cardamom powder in yogurt .
• add raisins and chopped almond
• chill it

AMCHUR

INGREDIENTS

8 pieces of dry mango

1. 1tbsp ghee

1/4 tsp asafoetida

1. 2tsp methi dana (fenugreek seeds)
2. 2tsp coriander seeds
3. 1tsp sonf (ani seeds)
4. 20 g raisins
5. 8 dry dates (chuara)
6. 1tsp black salt
7. 1/4 cup sugar
8. 3 cups of water

METHOD

• remove seeds of dates and chop them lengthwise.
• heat ghee in pressure cooker add cumin seeds and asafoetida first when cumin seeds sizzle add all the ingredients except sugar.
• pressure cook it for 10 minutes.let it cool itself.
• open the cooker, add sugar and mash the ingredients slightly,cook it until sugar is dissolved and chutney is thick.

PACHKUTA

INGREDIENTS

1. 250 gms pachcuta
2. 1tsp red chilli powder
3. 1tbspcoriander powder
4. 1tsp termeric powder
5. 1/4tsp asafoetida powder
6. 1tsp cumin seeds
7. 1tbsp(rai,sonf,ajwain)
8. 4 whole red chillies
9. 3 tsp amchur (dry mango powder)
10. 1/4 cup oil

METHOD

• check pachcuta , put it in a seive and wash it under running water to remove sand and dust.
• soak it in water overnight.
• pressure cook it for 2minutes with salt.
• in cooked pachcuta add red chill powder,coriander powder,termeric powder mix well.
• heat oil in a pan add  tempering ingredients (cumin seeds ,rai,sonf,ajwain ,asafoetida and red whole chillies)
• now add the cooked pachcuta mix well ,
• add amchur powder.cook it until oil separates about 5 minutes.
• serve with puri

CHAPPLI KABOBS

INGREDIENTS

1. 1/2 kg fine mince meat
2. 1tbsp garlic paste
3. 1tbsp ginger paste
4. 2 onion paste
5. 2tsp salt
6. 1tbsp pounded chillies
7. 1tbsp roasted cumin powder
8. 1tbsp roasted coriander powder
9. 1tsp garam masala powder
10. 1tsp anar dana powder
11. 1egg
12. 2tbsp corn meal
13. 6 green chillies finely chopped
14. 1/2 cup chopped coriander leaves

oil for frying kabobs

METHOD

• mix all the ingredients except corn meal and let it marinate for 2 hours.
• make big thin round patties and dust them with corn meal.
• shallow fry them on medium heat.
• serve them with tomato slices and  green  chutney.

CRUNCHY APPLE BANANA DELIGHT

INGREDIENTS

1. 2apples peel and grated
2. 1 banana sliced
3. 1tsp lemon juice
4. 1cup cream or malai
5. 2tbsp honey
6. 1tsp butter
7. 1/2cup dry fruits(almond ,cashew nuts,pistachios,pine nut, walnuts raisins)

METHOD

• heat butter and fry dry fruits.cool them and coarsely crushed them.
• mix honey in cream or malai(beat it well to make malai smooth)
• mix lemon juice in grated apple and sliced banana.
• put the apple and banana and half crushed dry fruits in a bowl,
• spread cream over it ,
• garnish with rest of the dry fruits.
• chill it .

BREAKFAST DRINK

INGREDIENTS

1. 2 bananas
2. 4tbsp yogurt
3. 2 tbsp honey
4. 1 cup juice
5. 1tbsp almond powder

• blend all the ingredients in blender.
• serve as such or with crushed ice.

it is very tasty and wholesome drink.

HEALTHY DRINK(NISHASTHA)

INGREDIENTS

1. 250 ml milk
2. 1tbsp sugar
3. 15 almonds
4. 1tbsp poppy seeds
5. 1tsp pure ghee
6. 1/8 tsp cardamom powder
7. 6strainds of saffron soaked in milk

METHOD

• soak almond and poppy seed separately in warm water for 2 hours
• peel almonds and grind with poppy seeds to a fine paste ,
• boil milk with sugar.
• heat ghee and fry almond and poppy seed paste on medium flame for 2 minutes
• add the paste in boiling milk keep stirring ,on medium heat .
• add cardamom powder and saffron.
• serve warm in winter and cold in summer.

DAHI WALA MURGH KORMA

INGREDIENTS

1. 1/2 kg chicken
2. 2 onions sliced ,fried and crushed
3. 1tbsp garlic paste
4. 1tbsp ginger paste
5. 1tbsp roasted cumin powder
6. 1tbsp roasted coriander powder
7. 1tsp garam masala
8. 1 tbsp korma masala
9. 1 cup of hung yogurt
10. salt to taste
11. 1/2 cup of oil

METHOD

• in yogurt mix all the ingredients,add chicken pieces in it ,let it marinate overnight.
• heat oil in a pan add one bay leaf,4 cloves ,2 black cardamom and 1'' cinnamon.
• add marinated chicken pieces ,fry them for 8 minutes then add all the  remaining marinate in pot ,cover it and cook on medium heat until chicken is tender and oil oozes out .no need to add water.
• add 1/2 tsp small cardamom 1/4 tsp nutmeg and mace powder.
• serve with naan or romali roti.
• by this method chicken can be cooked in solar cooker or crock pot .

FLAX SEED MOUTH FRESHNER

INGREDIENTS

1. 2tbsp roasted flax seed
2. 1tbsp roasted ani seed(sonf)
3. 1tsp ajwain seed
4. black salt

Mix all the ingredients ,store in an airtight container.take some after having your meal.

INDIAN RECIPES of FLAX SEED

FLAX SEED                 FLAX SEED POWDER                                 

 FLAX SEED (ALSI)
       flax seed is high in B vitamin,rich in omega-3 fatty acid ,very high in fiber,helps to stabilize blood sugar,high in photochemical including many anti oxidents,best source of lignans.
flax seed is very high in fiber so drink lots of fluid .

FLAX SEED CHUTNEY 



INGREDIENTS

1. 1 cup chopped coriander leaves
2. 4 green chillies
3. 2tsp flax seed powder
4. 1tsp roasted cumin seeds
5. 2tsp coconut powder
6. 1/2 cup yogurt
7. salt to taste

METHOD

•  sieve and check flax seeds ,wipe them with dry cloth ,roast them in a frying pan on very slow heat like we do for sesame seeds .
• grind them in grinder and store it in airtight container.
• for chutney mix all the ingredients and grind to a fine paste.

MURGH RED CHILLI SPECIAL

INGREDIENTS

1. 1/2kg chicken
2. 2medium onions sliced
3. 8 cloves of garlic
4. 1'' grated ginger
5. 10 whole red chillies
6. 1/2 tsp turmeric powder
7. 1tbsp roasted pounded coriander seeds
8. 1tsp roasted pounded aniseed
9. 3 tomatoes blanched and blended
10. 1/2 cup yogurt
11. salt to taste
12. 1bay leaf,1 black cardamom,4 cloves,6 pepper corn,1''cinnamon stick,4 green cardamom and 1/4 tsp black cumin.
13. 1/2 cup oil

METHOD

1. remove seeds from chillies and soaked them in hot water for 2hours then grind to a smooth paste.
2. heat oil in a saucepan ,add onion slices and garlic fry until it turns light pink,remove from oil ,cool it and grind them.
3. in the same oil add whole garam masala when it sizzles add chicken pieces and fry them until they are light brown in colour on medium heat.
4. add red chilli paste,turmeric powder,coriander,aniseed ,ginger and salt.fry it for 5-6 minutes then add tomato paste and1/2 cup yogurt,mix well and cover the pot,cook it till chicken is tender and oil separates from masala ,keep stirring two three times so masala wont stick to the bottom of pot.
5. remove excess of oil from the chicken before eating.
6. garnish it with chopped coriander and green chilli.
7. serve with naan.

CARROT HALWA

INGREDIENTS

1. 1kg carrots
2. 15 dates chopped
3. 1cup malai
4. 1tbsp ghee
5. 4 cardamoms
6. 1cup sugar or to taste
7. 2tbsp chopped almonds
8. 2tbsp chopped cashew nuts
9. 2tbsp pistachios
10. 2tbsp raisins

METHOD

• wash,peel and grate carrots
• in a pressure cooker heat 1tbsp ghee add crushed cardamom seeds
• add grated carrots and dates , cook it for 5 minutes .
• add malai ,mix well and pressure cook for 2 whistle.remove  the cooker from the stove and let it cool.
• open the cooker and stir.put back on the stove and cook it for 2-3 minutes.
• add sugar ,mix well ,keep cooking until all the sugar absorbed  in carrots, stirring continuously
• add dry fruits .
• when ghee starts oozing out  remove the cooker from stove.
• halwa is ready.

if you don't have malai, add 1cup of milk and 1/2 cup of milk powder.
if you are using condense milk use less sugar or no sugar at all.

DAM KA KHOBANI KEEMA

INGREDIENTS

1. 1/2kg keema
2. 10 dry apricots
3. 1tbsp raw papaya paste
4. 1onion chopped
5. 1tbsp ginger garlic paste
6. 1tsp coriander powder
7. 1tsp cumin powder
8. 1tsp sonf powder
9. 1 1/2 tsp red chilli powder
10. 1/2tsp garam masala powder
11. 2 chopped green chillies
12. coriander leaves for garnishing
13. 1/2 cup oil or 1/4 cup oil and 1/4 cup butter
14. 1/2 cup hung curd

METHOD

• soak apricots, chop them roughly.
• marinate keema with papaya paste for two hours.
• in 1/2 cup hung yogurt add ginger garlic paste,all dry spices,salt and marinated keema mix well.
• heat oil in a pan put chopped onion and saute' it, add keema stir well so no lumps remain.cover and cook on medium heat.
• when keema is half done add chopped apricots.
• cook until keema is cooked and oil separates.
• add chopped chillies and coriander leaves.
• serve with paratha.

TIP  always first heat the pan then put oil.if you are using oil and butter add oil first then put butter.
To store green chillies ,remove the stem, then store them in steel or plastic container which is lined with paper towel or napkin, put the container in the refrigerator.

CHICKEN CURRY

INGREDIENTS

1. 1/2kg chicken pieces
2. 3 medium onions sliced
3. 8 cloves of garlic
4. 1'' ginger grated
5. 1tsp red chilli powder
6. 1/2 tsp turmeric powder
7. 1tsp roasted coriander powder
8. 1tsp roasted cumin powder
9. salt to taste
10. 1/2 cup yogurt
11. 5tbsp oil
12. whole garam masala(1 black cardamom,4 cloves,5 pepper corn,1'' cinnamon,1 bay leaf,3green cardamom)

METHOD

• heat oil in a pan , add whole garam masala then add sliced onions and cloves of garlic, fry them light pink in colour take them out and grind with  yogurt.
• in the same oil add chicken and fry
• dissolve red chilli powder and turmeric powder in 2 tbsp of water ,add it to the chicken and fry,after 5 minutes add coriander and cumin powder,grated ginger and salt,fry few minutes.
• add fried onion yogurt paste fry( bhono)until oil starts separating from masala, add 3/4 cup of boiled water for the gravy.cover it and cook on medium heat until chicken is tender.
• add chopped green coriander
• serve with roti or boiled rice and salad.

TIP  scrap ginger root with a spoon instead of peeling,grind it and freeze it in an icecube tray .when the cubes get frozen take them out and put them in a freezer zip lock bag. the bag is dated and kept in the freezer
same way you can freeze ginger garlic paste,ginger green chilli paste,and coriander chutney.

CHICKEN VEGETABLE CASSEROLE

INGREDIENTS

1. 400 g boneless chicken cut into thin strips
2. 1table spoon ginger,garlic paste
3. 1/2 tsp black pepper powder
4. 1tbsp soya sauce
5. 1/2 kg mix vegetables
6. 2 spring onions chopped
7. 2green pepper cut into thin strips
8. 2tomatoes sliced
9. 1/2 packet spaghetti or macaroni
10. 1tbsp chilli garlic sauce
11. 2 cups white sauce
12. 1cup bread crumbs
13. 1 cup mozzarella cheese
14. 1/4 cup oil

METHOD

1.  boil pasta in salted water, drain and mix one tsp chilli oil
2. marinate chicken pieces in garlic ginger paste,soya sauce,salt and pepper for 30 minutes.
3. cut vegetables(potato,carrot,cauliflower,broccoli,french beans,peas,corn or any vegetable of your choice but not okra) boil them in salted water,drain them.
4. blend 1/4 cup boiled (potato,peas and carrot)vegetables.
5. in a saucepan,heat oil add onions then marinated chicken cook on high heat keep stirring until meat is tender ;add boiled vegetables,mix well.
6. add black pepper,salt,2tbsp chilli garlic sauce,1/2tsp mustard powder and blended 1/4 cup vegetable.
7. grease a casserole dish,first put the chicken vegetable mixture cover with boiled spaghetti top with sliced green pepper.tomato slices, pour white sauce over it.
8. spread bread crumbs and cheese on the top
9. grill it until cheese is melted and light brown crust is formed.

WHITE SAUCE

for two cups

4tbsp butter,4tbsp all purpose flour,1/2 tsp salt,1/4 tsp white pepper,2cups milk

to prepare white sauce;melt butter in a pan over low heat.blend in flour,salt,white pepper.add milk all at once.cook quickly,stirring constantly,till mixture thickens and bubbles.remove pan from heat when it bubbles.add cheese.

ZARDA

INGREDIENTS

1. 250 g rice (Sela)
2. 200 g sugar
3. 2tbsp ghee
4. 4 green cardamoms
5. 2cloves
6. 4 tbsp dry fruits(almond,cashew nuts,raisin,pistachios
7. 2tbsp red and green cherries
8. saffron and kewara water
9. 1/4tsp saffron colour

METHOD

• soak Sela rice for 3-4 hours,keep changing its water every hour.
• heat 750 ml water in a pan add one clove ,2 cardamom and zafrani colour
• when water boils add soaked rice and cook until rice is completely cooked.
• drain the water
• heat ghee in a heavy bottom pan add cardamom and clove
• add boiled rice and sugar mix well.cook on medium heat.
• sugar will dissolve and there will be watery syrup increase the heat and open the lid water will evaporate add fry fruits and saffron and kewara water .close the lid and let it simmer for 15minutes(dum)
• add khoya if you like

MIX VEGETABLE with DRY FRUITS

INGREDIENTS

1. 2 potatoes chopped
2. 1 small cauliflower
3. 1/2 cup peas
4. 1 carrot
5. 25 g makhaney

1/2 cup yogurt

1. 2tbsp tomato paste
2. 1tsp red chilli powder
3. 1/4 tsp turmeric powder
4. 1/2 tsp coriander powder
5. 1/2 tsp garam masala
6. 8 almonds
7. 2tbsp raisin
8. 2tbsp cashew nuts
9. 2-3 green cardamom
10. 3tbsp oil or pure ghee
11. salt to taste

METHOD

• boil vegetables with1/4 tsp turmeric powder and 1tsp salt,drain them.
• fry dry fruits and makhanay in 1 tbsp oil.
• heat remaining oil add crushed green cardamom then tomato paste and spices cook 2 minutes
• add vegetables ,makhanay and yogurt. mix well, cook covered ,on medium heat till well blended.add dry fruits.

serve with naan or paratha.

KEEMA ALOO

INGREDIENTS

1. 250 g mince meat
2. 1 onion sliced
3. 1tbsp ginger,garlic paste
4. 1tsp red chilli powder
5. 1tsp coriander powder
6. 1tsp roasted cumin powder
7. 1/2tsp turmeric powder
8. 1/2tsp garam masala powder
9. whole garam masala
10. 2potatoes cubed
11. 2chopped tomatoes
12. salt to taste
13. 1/3cup oil

METHOD

•  heat oil in a pan add  1bay leaf,1 black cardamom,5 pepper corn,2cloves 1/2'' cinnamon stick and sliced onion ,fry onion golden brown .
• add ginger garlic paste stir and add keema, mix and cook till colour of meat change d.
• add all dry spices and salt .mix well add 2 chopped tomatoes cover the pot cook on medium heat ,after5 minutes add potatoes and 1/4 cup water cook it until keema and potatoes are tender.add garam masala powder let it simmer for 10 minutes.
• garnish with chopped coriander leaves and green chilli.
• serve with paratha,naan or roti.

EGG POTATO CURRY

INGREDIENTS

1. 6 boiled eggs
2. 2potatoes
3. 2 onion chopped
4. 1tsp garlic
5. 1tsp ginger
6. 3 tomatoes puree'
7. 1tsp red chilli powder or to taste
8. 1/2tsp turmeric powder
9. 1tbsp coriander powder
10. 1tsp roasted cumin powder
11. salt to taste
12. 1/2 cup of oil
13. 1tsp garam masala powder

METHOD

• cut potatoes in wedges and fry ,take them out.
• in the same oil fry onion ,take it out and make paste.
• add ginger garlic paste in the oil ,fry it for three minutes then add the onion paste along with dry spices dissolve in two tbsp of water fry the masala.
• blanched the tomatoes remove the skin and grind them in blender
• add them to the masala and stir well add fried potatoes also cook for few minutes till oil separates from masala add hot water for the gravy and cook five minutes.
• make a longitudinal slit in the boiled eggs ,add to the gravy cook it on  medium heat add garam masala powder and simmer for 15 minutes.
• garnish with chopped coriander.
• serve with roti,naan or boiled rice.

if you are serving with rice have more gravy.

TILWALAY ALOO (POTATOES with SESAME SEEDS)

INGREDIENTS

1. 100g boiled potatoes cubed
2. 1onion chopped
3. 1 tomato chopped
4. 1tsp ginger chopped
5. 1tsp cumin seeds
6. 1/2 tsp rai
7. pinch of asafoetida

8. 1tsp red chilli powder
9. 1/2tsp turmeric powder
10. 1tsp coriander powder
11. 1 lemon juice
12. 2tbsp oil or ghee
13. 2tbsp sesame seeds roasted
14. salt to taste

METHOD

• heat oil in a pan add cumin seeds,rai and asafoetida when seeds crackle add onionand ginger saute' it
• then add potatoes ,chopped tomato and all the spices with salt mix well and cook five minutes
• add lemon juice and roasted sesame seeds
• garnish with chopped coriander leaves and green chilli

serve with puri or paratha .