Ingredients

• 1 cup all-purpose flour
• 1 cup ground almonds
• 1/4 teaspoon baking powder
• dash salt
• 1/2 cup butter, softened
• 3/4 cup granulated sugar
• 1 large egg white
• 1/2 teaspoon almond extract
• 48 whole blanched almonds

Method

In a mixing bowl cream butter and sugar at medium speed of electric hand held mixer. Beat in egg white and almond extract.

Stir flour and ground almond mixture into the creamed mixture. Cover with plastic wrap; chill for about 2 hours.

Shape dough into small balls, about 3/4-inch. Place balls 2 inches apart; flatten slightly with the bottom of a glass. Press an almond into the center of each cookie. Bake at 350° for about 12 minutes, or until set but not browned.

Makes about 4 dozen almond cookies.

Ingredients

• 1 cup ghee
• 1 1/2 cups besan
• 100 g cashew nuts
• 50 g almonds
• 1 cup milk
• 9 tablespoons sugar
• 1 tablespoon cardamom powder
• 1 cup water

Method

Grind the Cashew Nut & Almonds till it become powder.

Melt the ghee in a heavy based pan.

Add besan and keep on stirring it till the besan turns a bit darker or golden brown.

Keep stirring until it becomes dry and bit darker.Add chopped almonds to garnishing.

• Leave the almonds in hot water for 1 hour.
• Remove the outer skin and grind to a paste with the milk.
• Make sugar syrup and boil till it reaches a one string consistency.
• Add the badam paste and cook till it thickens.
• Add the kesar colour.
• Add ghee little by little stirring continuously on low heat.

Ingredients

• 1/2 kg fresh okra tops and tails cut off and diced into 1" pieces
• 2 tsps vegetable/canola/sunflower cooking oil
• 1 tsp cumin seeds
• 1 large onion sliced thin
• 2 green chillies chopped fine
• 6 cloves of garlic minced
• 1 tsp coriander powder
• 1/4 tsp dry mango powder
• 2 large tomatoes cut into small cubes
• Salt to taste

Method

• Heat the oil in a wide pan on a medium flame and add the cumin seeds. Fry till they stop sizzling.
• Add the onion, green chilli and garlic and fry till the onions turn light brown.
• Add the okra and mix well.
• Add the coriander and dry mango powders and mix again. Season to taste. Fry for 5-7 minutes.
• Add the tomato and cook for another 2-3 minutes.
• Serve immediately with hot chapatis (Indian flatbread) or parathas (pan-fried Indian flatbread).

• In a large mixing bowl stir together all purpose flour, sugar, salt and baking powder.
• Take another bowl and mix together melted butter milk egg and meshed bananas.
• Now add the banana mixture into the flour mixture until thoroughly blended.
• Be careful not to overmix.
• Add the chocolate chips. Preheat the oven to 350 degrees F to 175 degrees C.
• Grease and flour a 9x13 inch pan.
• Pour the batter into the pan and bake it for 32-35 minutes or until the toothpick inserted into it comes out clean.
• When the cake gets baked take out the pan from the oven and let it cool for 10-15 minutes.
• This cake will have some melted chocolate but no crumbs.

• Brush baigan (eggplant) with oil and roast it on a gas burner over medium heat.
• Frequently turn the eggplant upside down, until fully roasted.
• Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin.
• Mash the flesh.
• Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat until light golden brown.
• Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender.
• Add green peas and mashed baigan (eggplant). Stir well. Fry the baigan bhartha for 5-7 minutes over medium heat.
• Garnish the baigan bharta with green coriander leaves and serve hot.

Ingredients

• 3/4 cup sugar
• 1/8 teaspoon salt
• 1/3 cup self-rising flour
• 2 cups milk, low fat or whole
• 2 eggs, separated
• 2 tablespoons butter, softened
• 1 1/2 teaspoons vanilla
• half of a 12-ounce box (about 44 cookies) vanilla wafer cookies
• 2 bananas, ripe but firm
• 1/4 cup sugar
• 1/2 teaspoon cream of tartar

Method

Slowly stir in milk. Put mixture in top of double boiler over simmering water and cook until mixture begins to thicken. Beat egg yolks then briskly stir a small amount of the hot mixture (about 1/2 cup) into them. Add egg yolk mixture back into the hot mixture in top of double boiler and stir in butter and vanilla. Cook until mixture thickens again.

Place a layer of vanilla wafers in an 11x7-inch baking dish (or other shape 2-quart shallow baking dish). Add a layer of sliced bananas. Continue layering until all cookies and banana slices are used. Pour pudding mixture over top. In a mixing bowl beat egg whites until foamy; gradually beat in 1/4 cup granulated sugar and cream of tartar. Beat until stiff peaks form. Spread meringue over pudding. Bake at 350° until browned completely. Remove from oven. Serve hot or cold.
Serves 6 to 8.

Ingredients

1 1/2 cup milk
2 bananas, sliced and frozen
2 teaspoons honey
1/2 teaspoon vanilla extract

Method

mix it well on blender

• In a saucepan heat 2 tablespoonful of oil.
• Add mustard seeds to the oil.
• When the mustard seeds start popping add chana and urad daal.
• After a minute, add in the ginger, coriander and green chilies.
• Saute them for a minute. Take the pan off the gas.
• Add in the rice.
• Mix the salt and desiccated coconut.
• Just before serving, mix all the ingredients with yogurt (curd) and milk.

Ingredients

• Cream the butter and sugar, and add the beaten eggs gradually.
• Then add the flour, baking powder and the coconut and, lastly, a little milk.
• Put the mixture into a prepared cake tin and bake in a moderate oven for about 1 1/4 hours.

• Put everything but chicken and batter in blender and blend till fine
• Marinate the chicken pcs with the resulting mixture
• Keep in the fridge for 40 minutes.
• Put chicken in batter
• Deep fry it until its colour changes to golden brown Condiments
• Serve the chicken pakora with coriander or mint chutney or tomato ketchup

• Place chicken in bowl and marinate in yogurt, 1 clove garlic, half an onion, paprika, ginger, salt and pepper for a few hours.
• Heat oil in large heavy casserole; gently sauté remaining onion and garlic for 1 minute. Remove and set aside.
• Add to casserole the coriander, chili, cumin, cardamom seeds, poppy seed and turmeric. Fry for a few minutes. Add the chicken. Pour enough water to cover and add remaining marinade.
• Add onion and garlic with bay leaf. Simmer 45 minutes or until chicken is tender. Sprinkle the chicken korma with fresh coriander and serve.

Ingredients


-2 Skinless Chicken Breasts Halves
- 1 Tsp Ginger Paste
- 1 Tspgarlic Paste
- 1 Tsp Salt
- 1 Tbs Chili Powder
- 1/2 Cup Lime Juice
- 1/4 Cup Water
- 3 Tbs Oil

Method

Ingredients

• 4 oz semisweet chocolate
• 1/2 cup sugar
• 2 cups hot water
• 2 quarts milk
• 2 tsp vanilla extract
• 1 quart vanilla ice cream
• 1 quart club soda

Method

When everything is melted and blended, add milk and keep heating until it's warmed right through. Beat in vanilla extract with a whisk. Remove from heat and let cool down to room temperature.

Ingredients

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

Ingredients

8 large chicken drumsticks
2 large russet potatoes -- 1 inch wedges
1 cup onion -- thinly sliced
1 cup Italian plum tomatoes, canned -- drained & chopped
1 1/2 tablespoon fresh oregano -- minced
OR
1 1/2 teaspoon crumbled dried oregano
1/2 teaspoon coarse salt
1/2 teaspoon fresh ground black pepper
4 teaspoons olive oil
2 tablespoons Italian parsley -- minced

• Soak rice and dhal togehter in water for 4 to 5 hours.
• Grind to smooth paste. Add salt just before taking out from grinder.
• Allow to ferment overnight.
• Next day add color powder and baking soda to the batter.
• Mix well and pour dosa batter in the centre of the griddle or tawa and with the back of the spoon spread the batter on the gridle inside out such that it forms a thin layer.
• Fry both sides with oil.

Ingredients

Paneer made of 1 litre milk.

250 grams channa dal.

2 large onions, finely sliced.

2 large tomatoes, diced.

1 inch piece ginger.

4 flakes garlic.

½ tsp. Cardamom seeds.

1 bay leaf. Crulmpled.

2 cloves.

½ inch piece cinnamon stick, broken into bits.

1 tblsp. Mango powder.

1 tsp ground cumin seeds.

½ tsp turmeric powder.

2 green chillies, minced.

Handful of coriander leaves.

Salt and chilli powder to taste.

Method

Fry the paneer to a pale gold colour. Grind garlic and ginger to a paste. Wash and soak dal in water for a couple of hours. Heat 2 tblsps. Ghee and fry onion and ginger and garlic paste to a golden colour. Add all the whole spices and fry briefly. Put in tomatoes and cook till the ghee oozes out. Drain out the water from dal and set aside. Put in the dal and fry continuously till the mixture turns dry. Put in soda and drained out water. Bring to a boil, reduce heat and cook till the dal is almost done. Stir in turmeric and salt and paneer and continue cooking till the dal is done. Put dal in a serving dish. Mix together mango powder powdered cumin seeds and chilli powder and sprinkle over the dal. Decorate with coriander leaves and chillies before serving.

Ingredients

• 1 cup sugar
• 1 cup sour cream
• 1 teaspoon soda
• ½ teaspoon salt
• ¼ grated nutmeg
• 1 egg
• 3 cups flour

Method

1. Combine the ingredients in the order given and mix well.
2. Add enough flour to make dough stiff enough to roll.
3. Divide the dough into three equal parts. Toss one part on a floured board, knead slightly, roll out to one-fourth inch thickness.
4. Cut with doughnut cutter.
5. Fry in several inches of cooking oil, remove with tongs, and let dry on brown paper.
6. Repeat with remaining sections.
7. Roll in powdered sugar before serving.

Ingredients

12 eggs
2 cups sugar
1 cup flaked almonds
1 cup pistachios
1 tsp ground saffron
1/2 cup ghee or butter
2 tsp ground cardamom
1/3 cup raisins
Few drops of vanilla essence

1. Whisk the eggs for about 10 minutes until frothy.

2. Add the sugar and saffron and whisk for a further 5 minutes.

3. Heat the ghee or butter and fry the cardamom for 1 minute then remove from the heat.

4. Add the eggs and raisins and cook, stirring gently, until the ghee begins to rise to the top.

5. Stir in the vanilla essence then pour into a greased baking tin and spread evenly.

6. Sprinkle with nuts then allow to cool.

Ingredients

Ingredients

• 1 glass milk
• 1-2 ounce Chinese noodles
• 1 1/2 teaspoons rooafzah
• 1/2 teaspoon falooda sees (or takmaria seeds) and jelly
• pista .fruits, kulfi or any flavour of ice cream
  

Method

Soak the Takmaria Seeds in water for at least 1 hour

Boil the noodles/sev in water for about 15 minutes.

Ingredients

Fish(King fish or Salmon) - 500 gm
Onion(sliced) - 1 cup
Ginger(sliced) - 1 tsp
Garlic(sliced) - 1 tsp
Green chillies - 3 nos
Tomato(medium) - 2 nos
(chopped)
Red chilly powder - 1 1/2 tsp
Turmeric powder - 1/2 tsp
Black pepper powder - 1/4 tsp
Curry leaves - As reqd
Oil for frying
Salt - As reqd

Method


Clean the fish and cut them into medium size pieces.
Marinate the fish with 1 tsp of red chilly powder, turmeric powder, black pepper powder and salt for an hour.
Shallow fry the fish, till it changes colour.
Heat up the remaining oil in the pan.
Saute onions, ginger, garlic, green chillies and curry leaves.
Add remaining 1/2 tsp of red chilly powder and fry for some more time.
Add tomato and continue to saute.
Once the tomatoes are cooked, add the fried fish and salt, if reqd.
Cook for about 5 mins.

:- Serve as a side dish for rice or rotis.

Ingredients


Boneless fish - 500 gm
Basmati rice - 400 gm
Onion paste - 115 gm
Ginger - 5 gm
Green chillies paste - 2 nos
Pepper corns - 10 gm
Turmeric powder - 1/2 tsp
Garam masala - 1 tsp
Chilly powder - As reqd
Salt - As reqd
Ghee - 50 gm
Oil - 250 gm
Lemon juice - As reqd
Potatoes - 50 gm

Method

Marinate fish by adding limejuice, salt, turmeric powder, garam masala powder, chilly powder and mix well. Keep it aside for about ½ an hour.
Slice the onions and chop ginger and garlic
Cook the marinated fish adding little water in a closed container.
Heat oil in a pan
Saute onion, ginger and garlic.
When it turns brown, add only the cooked masala water to this along with the limejuice.
Heat ghee in a pan and fry the rice in it.Add the fried rice to the masala water. If required, add water to make it double the quantity of rice.
Add little salt and top it with half-cooked fish. Cook for about 20 minutes.

Ingredients

-500 Gms Mutton Pieces With Bones
- 2 Cups Water
- 2 Medium Onions Sliced
- 1/2 Cup Oil Or Ghee
- 6 Cloves
- 2 - 3 Tomatoes Chopped
- 8 Black Peppercorns
- few Green Chillies Chopped
- 2 Sticks Cinnamonfresh Coriander Leaves chopped
- 1 Tbsp Ginger Chopped
- 1/2 Tsp Black Pepper
- 1 Tsp Garlic Chopped
- 1/2 Tsp All Spice
- 12 -15 Red Chillies Chopped

Method

In a pan put the mutton, onions, cloves, black peppercorns, cinnamon, ginger, garlic/ red chillies and water. Cook over a low heat. When the water dries add the oil, tomatoes and green chillies. Stir and cook for a few minutes till the oil seperates. When the meat is tender, sprinkle the coriander leaves, black pepper and all spice on top. Simmer over a low heat for 15 - 20 minutes till the oil floats on top.

Ingredients

Ingredients

-Guar Ki Phali 1/2kg Chopped into Small Pieces
- imly Juice 1/4 Cup
- onion 1 Sliced
- oil 1/4 Cup
- chilly Powder 1 Tsp
- salt 1 Tsp
- haldi 1/2 Tsp
- dhahia 1 Tsp
- tomato 1 Chopped
- sugar 2 Tsp
- baghar
- garlic Chopped 1 Tsp
- rai 2 Tsp
- white Zeera 1 Tsp

Method

Chop guar and boil in 2.3 cups water till done, heat oil and add baghar than fry onion till slightly light golden add in all above masala with chopped tomato bhuno well than add guar and cook till done. Lastly add in Imly juice and sugar and put on dam for 10 minutes.

Ingredients

-Coconut Powder 1 Cup
- green Chillies 6
- coriander Leaves 1 Bunch
- garlic 4 Cloves
- salt 1/2 Tsp
- bhuna Zeera 1 Tsp
- onion 1 Tbsp (optional)
- imly Juice 1/2 Cup Or Lemon Juice

Method

Put all together in a blender and blend to a smooth paste with imly or lemon juice.

Ingredients

Juicy & orange carrots - 1 kg (peeled and grated)
Full cream milk- 1 1/2 litre 
Sugar - 400 - 500 gm
Cardamom powder - A pinch
Saffron - A few strands
Orange colour (optional)- 2-3 drops
Ghee - 1 tbsp 
Almonds(Badam) & Pista(chopped) for garnishing 
   
Method

1.Pour  milk over the carrots in a heavy pan and  allow it to boil till it thickens, stirring constantly to prevent it sticking

2.Add sugar, mix well  and cook till it thickens further.

3.Add ghee, cardamom powder, saffron and colour and stir well

4.Reduce heat to low and keep stirring  till the mixture collects in a soft ball or the ghee separates.

5.Garnish with chopped almonds or pistachios. 

Ingredients

• 1 cup Carnation Milk Powder
• 1/2 cup Bisquick - Pancake mix (Instead of Bisquick Pancake mix, use 1/2 cup all purpose flour and 1/2 tsp baking soda)
• 2 tablespoons butter -melted
• Whole milk just enough to make the dough
• 2 cups Sugar
• 1 cup water
• Oil for frying

• Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough.
• Divide the dough into 18-20 portions.
• Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
• Heat the oil on high and then lower the heat to medium.
• Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side.
• After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
• If the temperature of the oil is too high then the gulab jamuns will tend to break. So, adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
• The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
• The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
• Transfer this hot syrup into a Corning serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup.
• Leave gulab jamuns in syrup overnight for best results. They can be served warm or at room temperature.

• Soak urad dal overnight in plenty of water.
• Wash and drain. Grind to fine thick batter. Put water little by little.
• Add colour and mix very well.
• If using a mixie, beat the dal well by hand till fluffy after grinding.
• Keep aside for 3 hours. More is weather is cold.
• Make 1 tar sugar syrup as shown in introduction.
• Add cardomom powder to syrup.
• Using either an imarti bottle (with nozzle) or cloth as shown in note, form imartis in the hot ghee. Lower flame and allow to crisp turning once.
• Remove from ghee, drain and dip in hot syrup.
• Soak for 3-4 minutes, drain and serve.
• Repeat for remaining batter.
• Make 4-5 imartis at a time, depending on size of frying pan.

Ingredients

-1 Bunch Fresh Coriander Leaves
- 1/4 Cup Tamarind Pulp
- 6-8 Green Chillies
- 1 Tsp Sugar
- 8-10 Mint Leaves
- water As Required To Blend The Chutney
- 1 Tsp Salt

Methods

Blend all the ingrediants together

Ingredients

• Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan.
• Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
• Dice the peeled potatoes and carrots and wash them. Slice the onions and green chilies.
• Peel ginger and garlic and chop finely. Chop the coriander and mint leaves.
• Soak the almonds in water for half an hour and keep aside.
• Beat the curd in a bowl and divide into two equal portions.
• Dissolve saffron in warm milk and add it to one portion of the curd mixture.
• Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle.
• Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute.
• Add turmeric and chili powder, saute for half a minute add the chopped vegetables and stir for a minute.
• Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.
• Add the dry fruits and nuts when the vegetables are done.
• In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.
• Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.
• Place a moist cloth on top, cover the lid tightly so that it gets sealed.
• Put the handi on dum in a pre-heated oven for 15-20 minutes.
• Serve the hyderabadi biryani hot with mint chutney and other vegtables.

Ingredients

Ingredients

3-4 medium sized boiled potatoes
¾ cup of boiled green peas
100 gms spinach
1 tblspn chopped green chillies
2 tblspns chopped green coriander
1 tblspn chopped ginger
1 tspn chaat masala
Salt to taste
2 tblspns cornflour (cornstarch)
Oil for deep-frying

Method

Peel and grate boiled potatoes. Mash boiled green peas. Blanch spinach leaves in plenty of salted boiling water, refresh in cold water and squeeze out excess water. Finely chop.

Mix grated potatoes, peas and spinach. Add chopped green chillies, chopped green coriander, chopped ginger, chaat masala and salt. Add cornflour for binding.

Divide the mixture into twenty five equal portions. Shape each portion into a ball and then press it in between your palms to give it a flat tikki shape.

Heat oil in a kadai. Deep-fry the tikkis in hot oil for three to four minutes.

Ingredients

• Add 5 cups of water to tamarind and bring to er the flame and cook for 10 minutes.
• Strain it and add the jaggery, chilli powder, cumin powder, salt, garam masala and mix well.
• Cook again on medium flame till jaggery dissolves completely and the chutney gets semi thick(not too thick)
• Take out the pulp from the tamarind mixture.This Chutney thickens more on cooling so check for consistency when using.

Ingreients


• 500 grams (1 pound) of Basmati Long Grain Rice
500 grams (1 pound) of Chicken (or any meat of your choice)
1 medium Onion
750 grams (1.5 pounds) of Fresh Herbs (equal portions of - parsley, chive, dill, coriander and 4 sprigs of fenugreek)
¼ tsp. Ground Saffron
Salt (to taste)
Black Pepper (Pisi Kaali Mirch) (fresh ground - to taste)
1/3 cup Cooking Oil

1. Wash the rice thoroughly in warm water, soak the rice in salted lukewarm water to cover by 2 inches for 3 to 4 hours.
Trim any fat off of the meat, and cut meat into small pieces (2 inch cubes), wash well and drain.
Thinly slice the onions. In a large pot add the oil. When oil gets hot, add the onions and fry well until golden brown. Add the meat, salt and pepper and cook over low heat until the meat is well done, (about 45 minutes to 1 hour) or until meat is done.
Clean the herbs cutting out coarse stems, wash, dry and chop finely.
In a large saucepan, bring 8 to 12 cups of water to a rapid boil. Pour off any excess water from rice and pour into boiling water. Bring back to boil for 2 to 3 minutes. Test to see if the rice is ready. The grains should be firm in the center and rather soft on the outside. Strain and rinse with lukewarm water. Toss gently in a strainer.
Bring ¼ cup water and 3 tbsp. of oil to a rapid boil. Add layers of the rice and the mixed herbs interchangeably building it up to a dome shape. The top layer should be rice. Make sure the herbs are dry before mixing them with the rice. Poke 5 or 6 holes through the rice to the bottom with the handle of a spoon. Close the lid. Keep on medium-high heat for 2 to 3 minutes or until rice starts steaming. Heat up ¼ cup of water and 2 tbsp. of oil and pour over the rice. Wrap the saucepan lid in a clean tablecloth and cover the pan firmly. Reduce heat to low and cook for (about 45 minutes to an hour).
After removing from heat, place the saucepan in the sink and run cold water under it to cool it down. Add ¼ tsp. of saffron to 1 tbsp. of hot water. Lightly mix 2 to 3 tbsp. of rice with the liquid saffron in a small bowl. Set it aside for garnish. To dish up, gently toss the rice and sprinkle lightly in a dish in a symmetrical mound. Garnish with the saffron rice. You can either serve the meat (or chicken) in a separate dish or mix it with the rice in the same dish. Remove the crusty bottom and serve in a separate plate.