Chana aur mooli ka saag

Ingredients:
Radish leaf : 2 cups

Black gram: 1 cup

green chillies: 3 chopped

asafetida: a pinch

cumin seeds: 1 tsp

bay leaf: 1/4 inch piece

mustard oil: 2 tsp

dried mango powder: 1 tsp

Salt to taste

Method:  Wash and finely chop the radish leaves. Heat oil in a pan. Add green chilies, cumin seeds, asafetida and bay leaf. Let it crackle. Now add radish leaves and black gram (soaked in water for an hour) and fry.  Add salt. Cover with lid, cook on simmer till done.  Once done add dried mango powder. 

Recipe Of Roasted Spiced Salmon with Mango Masala Salsa

Ingredients:
2 tablespoons garam masala
2 tablespoons curry leaves
1 tablespoon brown mustard seeds
1/2 teaspoon asafoetida
2 (6-ounce) salmon fillets
1 tablespoon grapeseed oil
Pinch salt
Mango Salsa


Mango Masala Salsa
1 large ripe mango, peeled and finely chopped
2 tablespoons mango juice
1 tablespoon minced fresh cilantro leaves
1 tablespoon minced red onion
1 tablespoon fresh lime juice
1/2 teaspoon garam masala
Pinch salt


Method:
Preheat a grill to medium-high.
First grind the garam masala, curry leaves, mustard seeds, and asafoetida in a spice grinder or with a mortar and pestle.
Gently rub each salmon fillet with oil and season with the ground spices and salt. Lightly oil the grill and add the salmon fillets, skin side down. Cook for 5 to 6 minutes and then flip and cook the other side for an additional 5 minutes, until salmon is cooked and flakes with gentle pressure from a fork. Serve the salmon fillets with the Mango Masala.
To make mango masala:
Mix the mango, mango juice, cilantro, red onion, lime juice, garam masala, and salt in a bowl and let sit for 5 minutes.

Recipe Of Smoked Aubergine and Pea Curry

Ingredients:
4 large aubergines
Salt to taste
300g frozen peas, defrosted
1 tsp coriander seed powder
1 tsp cumin seed powder
1 tsp turmeric
1/4 tsp asafoetida
2 tsp cumin seeds
1 tsp mustard seeds
2 tbsp oil
5 cloves garlic, minced
3 hot red chillies, minced
3 tomatoes, chopped
2 large onions, chopped
Handful of chopped coriander



Method:
Pierce the aubergines all over with a fork. Place under the grill and grill all over until the skin has charred. You can also grill it on the gas stove. Allow to cool, then cut the aubergines lengthways and scoop out the flesh and chop it up. Set the flesh aside and discard the skins.
Heat the oil in a large pan and add the mustard seeds. When they have popped, add the cumin seeds, asafoetida, garlic, chillies and onions. Cook until the onions are lightly golden.
Add the tomatoes and turmeric. Cook for 4 to 5 minutes on a medium heat, stirring constantly.
Add the aubergine flesh, defrosted peas, salt, coriander seed powder and cumin seed powder. Mix thoroughly and cook for a further two minutes before removing from the heat and garnishing with chopped coriander.

Recipe of Channe ki daal ke Laddoo

Ingredients:
Chane ki Daal - 1 cup
Khoya - 50 grams
Cardamom Powder - 1 tbsp
Seeds of Melon - 2 big spoons
Sugar - 2 cups; grounded
Desi Ghee - 50 grams
Crushed Pistachio - 1/2 big spoon

Method:
Soak dal in water for 3-4 hours. hang it in muslin cloth. Once all the water is drained, grind the dal. Now add ghee in a pan and fry the dal till golden brown. Fry Khoya in another pan. Also fry pistachio, melon seeds in separately. Now mix all the ingredients and round balls. 

Recipe of Dosa

Ingredients:
For Base:
Dhuli Urad ki Dal - 1 glass
Rice - 4 glasses
Salt to taste

For Filling:
Ghee - 2 Tbsp
Jeeera - 1/2 tsp
Raee - 1/2 tsp
Meethi Neem - 5-6 leafs
Onion - 1 chopped
Boiled and mashed potatoes - 2 big 
Salt to taste
Red chilli - 2-3
Dry fruits - 1/2 cup
Peanuts - 1/4 cup

For Chutney:
Coconut - 1/2
Sattoo - 2-3 spoons
Curd - 1-2 cups
garlic - 5-6 flakes
Green Chilli - 5-6
Salt to taste

For Sambhar:
Arhar ki Dal - 1/2 cup
Slat to taste
Hing - a pinch
Turmeric powder - 1/2 tsp 
Oil- few drops
Vegetables chopped (tomatoes, potato, brinjal, onion etc) - 1 cup

Method: 
Soak dal and rice separately for 2-3 hours. Grind it to fine paste and add salt. Mix both and let it rise. 
Add ghee in a wok. Add zeera, raee and meethi neem and let it crackle. Add onion, potatoes, salt, dry fruits, peanuts and chilli. Fry them till it turns golden brown. 
To prepare the chutney, peel the brown of coconut and then grind all the ingredients. Now crackle zeera, red chilli,  raee and meehti neem in mustard oil and add to chutney. 
To make sambhar; prepare the arhar dal in a usual way. Then ass all the ingredients and water and cook in the pressure cooker and give 2-3 whistle. Add 1/2 tsp of garam masala. Now crackle zeera, red chilli,  raee and meehti neem in mustard oil and add to sambhar. 
To prepare dosa, heat a flat pan/ tawa and spread the dal n rice mixture and cook like chapati. Now fill the potato mixture and make a roll. Server ho with sambhar and chutney.

Cheat Sheet:
You can also make Uttpam with the same ingredients. Simply spread a thick chapati, add some more chopped onion and tomatoes over the masala and cook on both sides. Serve with chutney and sambhar.

Recipe of Prawn Pillau

Ingredients:

1 kg basmati rice
a pinch of saffron
1/2 tsp jalebi color
juice of 1 lemon
8 tbsp oil
3 large onions, chopped
8 cloves
8 flakes garlic
1 tsp jeera (ground to paste)
2 tsp chilli powder
2 tsp dhaniya-jeera powder
1/2 tsp turmeric powder
4 green chillies, cut lengthwise
1 kg prawns, shelled
3 large tomatoes, chopped
1/2 tsp sugar
2 tsp brwon vinegar
salt to taste
4 tbsp ghee
a handful of dhaniya, chopped for garnishing
4 hard-boiled eggs, halved
Onion slices, to serve

Method:

Parboil the rice in salted water. Drain and set aside. Add the saffron, jalebi color and lemon juice to the rice.
Heat oil in a large pan. Grind the cloves and garlic to a paste. add the onions, cloves-garlic paste, jeera, chilli powder, dhania-jeera powder, turmeric powder and green chillies. Add washed and lightly squeezed prawns and fry for five minutes. Add tomatoes, sugar, vinegar and salt and simmer till the prawns are cooked.
To assemble the pillau, grease a broad pan (dekchi) with ghee. Add a layer of rice, layer of prawns mix and another layer of rice on top. Melt the remaining ghee and pour over rice. Cover the dekchi and let the pillau cook on low heat for 15-20 minutes. Garnish with chopped coriander and eggs. Serve with onion slices.

Recipe of Caramel Custard

Ingredients:

1/2 cup granulated sugar
4 eggs beaten
1/2 tsp vanilla essence
3 cups milk

Method:

Beat the eggs well and pour little hot milk while stirring the eggs. Add vanilla essence, half of the sugar and the remaining milk and keep mixing it. Caramelize the rest of the sugar (put the sugar in a pan and heat it). brown liquid.
Grease an aluminium dish and then add caramelized sugar. Add the milk egg mixture on top of it. Put in pressure cooker for 15-20 minutes on medium flame.
Take it out invert it in serving dish. Garnish with strawberry, kiwis etc.

Recipe of Crispy Chicken Wings

Time required: 30 minutes
Serves: 4

Ingredients:
500 grams - chicken wings
10 gram - onion
5 gram - celery
10 gram carrot
5 gram garlic flakes

For the marinade:
Juice of 1 lemon
50 gram Cajun spice powder
40 gram paprika powder
salt and pepper to taste

For frying:
20 gram semolina
10 gram flour
500 ml sunflower oil
100 gram barbeque sauce, ready bought

Method:
Fill a pan two-thirds with hot water and add onion, celery, carrot and garlic flakes. Immerse the chicken wings in this liquid for three minutes. Drain the water out completely.
In a separate bowl, mix the juice of lemon, cajun spice powder, paprika powder, salt and pepper. Spread this mixture on the top of the chicken and keep it aside for 20 minutes.
Mix the semolina and flour and spread it evenly on a flat surface. Roll each of the marinated wings in the flour mixture allowing the flour to stick to the wings on all sides.
Heat the oil in a pan and fry the wings on medium heat till golden brown and done. Serve hot with barbeque sauce.

Recipe of Boorani Gosht

Serves 4

Ingredients

100 ml oil

700 gram onion sliced

10 gram ginger-garlic paste

10 gram turmeric powder

100 gram chill powder

salt to taste

1 kg mutton, cut into chunks

200 ml mutton stock

100 ml tomato puree

10 cardamoms

2” cinnamon pieces

10 cloves

10 gram therapeutic garlic

75 gram yoghurt

a handful of coriander leaves, chopped for garnishing

Juliennes of ginger for garnishing

Method:

Heat oil in a pan. Add sliced onion and sauté till it turns brown. Add ginger-garlic paste, turmeric powder, chilli powder and sauté well. Add mutton and fry well. Add the stock and cook till it is almost done. Add tomato puree. Powder the green cardamom, cinnamon and cloves and sprinkle over the mutton. Grind to a paste the therapeutic garlic and mix with the yoghurt, keeping just a teaspoon aside. Add it to the mutton. Garnish with a dollop of yoghurt, chopped coriander and juliennes of ginger.

RECIPE OF DUM KE BHOOLEY

Serves 2

Ingredients:

30 gram Carrot

30 gram Capsicum

15 gram Cabbage

15 gram potato

20 ml ghee

3 gram shaahi jeera

5 gram chilli powder

3 gram turmeric powder

5 gram cumin powder

salt to taste

2 gram garam masala powder

300 gram malai

20 gram cheese, grated

10 gram safed musli

50 grams bread crumbs

ghee for frying

10 gram chaat masala

For the batter

10 gram refined flour

10 gram corn flour

2 gram yellow chilli powder

salt to taste

2 gram turmeric powder

2 gram shahi jeera.

Method:

Cut the carrot, capsicum, cabbage and potato into juliennes. Heat ghee in a pan on low heat and add shahi jeera to it. Sauté the chopped vegetables. Add chilli powder, turmeric powder, cumin powder, salt and garam masala. Mix well and keep aside.

Cut the paneer into thin square slices (2 x 2 inches). Put a table spoon each of the sautéed vegetables on each paneer slice. Add grated cheese and safed musli powder and roll the paneer slice into a thick roll.

To make the batter, mix the flour, corn flour, yellow chilli and turmeric powder, salt and shahi jeera to make a thin batter. Lightly coat the paneer rolls with the batter. Sprinkle bread crumbs over it.

Heat a little ghee in an iron griddle. Fry the paneer rolls till they become golden brown.

Sprinkle chaat masala on top. Serve hot.

Recipe of Gravy Chilli Chicken

Ingredients:
Chicken - 800 grams (boneless)
Soya sauce - 2 big spoon
Cornflour - 4-5 big spoons
Green chilli - 8 (paste)
Ajinomoto - 1/2 small spoon
Salt and black pepper to taste
Garlic paste - 1 small spoon
Sugar - 1/2 small spoon
Egg white - 3 (beaten)

Method: 
Add all the spices to chicken and marinate for 30 minutes. Make thick paste of cornflour. Add salt to taste. Remove chicken pieces from the marinate mixture. Dip chicken pieces into egg white and then dip in cornflour mix. Deep fry. Serve hot with chilli sauce.

Recipe of Nan Khatai

Ingredients:
Maida - 250 grams
Yeast - 1/4 tsp
Baking powder - 1/4 tsp
Oil - 1tbsp
Curd - 1/2 cup
Milk - 1/2 cup
Salt - 1/2 tsp
Sugar - 1/2 tsp

Method:
Dissolve yeast in lukewarm milk and keep aside for 5 minutes. Add all the ingredients and knead the flour using this milk. Now keep aside for 5-6 hours in a warm place and let the dough rise. Now shape them in oval or round biscuits and bake in preheated oven for 10-12 minutes.

Recipe of Naan

Ingredients:
Baking powder - 1/2 tsp
Salt - 1/2 tsp
Sugar - 1 tsp
Flour - 2 cups
Milk - 3 tbsp
Yoghurt - 1 cup
Melted butter - 3 tbsp
Egg - 1 (lightly beaten)
Egg yolk - 1 egg
Poppy/ sesame seeds - 2 tbsp

Method:
Shift flour, sugar, baking powder and salt into a large bowl. Make a well in the centre. Warm milk. Mix milk. yoghurt, butter and egg and pour into the well in the flour. Stir from centre until mixed to a smooth batter. knead on board for 15- 20 minutes and 2 minutes in food processor. Dough should be elastic not sticky. Add a little flour if the dough is sticky. Put in covered bowl and allow it to rise until double (about 4-5 hours). Divide the balls into eight equal pieces and knead each lightly. Flatten balls, pull into an oval forming a sort of pear shape. Put on baking sheet(s), cover with damp cloth, allow it to rise about 15 minutes. Brush top with egg yolk and sprinkle seeds. Bake in preheated 450 degree oven for 8-10 minutes or until golden brown.

Recipe of Shahi Korma

Ingredients:
Mutton - 1 Kg
Curd - 5 cups
Onions - 2
Cloves - 10
Cinnamon - 5 pieces
Small cardamoms - 5
Poppy seeds - 4 tsp
Jaiphal - 1/4
Almonds - 10-12
Cashew nuts - 10
Coconut powder - 2 tsp
Cumin - 1 tsp
Black pepper - 10
Red chilli powder - 1/2 tsp
Mace - 2" piece
Gallic flakes - 4-5
Saffron and Ratanjot - a pinch each

Method: 
Hang curd in a muslin cloth for 3-4 hours. Grind poppy seeds, coconut powder, mace, cardamoms, red chilli without water. Now grind ginger, garlic, cashew nuts, almonds, cumin, black pepper and turmeric together and mix with curd. Now add mutton pieces and marinate for 3 hours. Now fry onion paste till pink. Add marinated mutton to this paste and also add little water. When water starts boiling add the dry spices and cook till done. Stir at regular intervals. Add saffron and ratanjot. Serve hot. 

Recipe of Mango Barfi

Ingredients:
Milk - 1 litre
Fitkari - a pinch
Sugar - 40 grams
Pulp of Alfonso Mango - 120 grams
Few drops of saffron colour
Silver leaf

Method: 
Boil milk and add fitkari. Now keep boiling the milk till it is reduced to half of it's quantity. Add sugar and mango pulp. Keep stirring and cook it the mixture turns into granulated paste. Add saffron colour and remove from flame. Once on room temperature set it in plate and cut in desirable shape and size. Garnish with almonds and silver leaf.  

Recipe of Green Chicken

Ingredients:

Chicken - 500 grams
Onion - 2 medium
Garlic flakes - 5-6 pieces
Green chillies - 8-10
Green coriander - 1 bunch
Ginger - 2" piece
Small cardamom - 2-3
Curd - 100-150 grams
Ghee - 50 grams
Salt to taste

Method:
Grind coriander, chillies, 1/2 of the ginger and garlic into fine paste. Mix the paste into curd and add salt. Apply over chicken and marinate for 2 hours. Grind onion and remaining ginger and garlic into fine paste. Fry till pink. Add chicken pieces. Fry till most of the water is evaporated. Add some water and pressure cook (1 whistle). Serve hot. 

Moong dal ki khidchi

Ingredients:

Rice: 1/2 cup

Moong Dal:1 cup

Turmeric powder: 1 tsp

Asafetida: a pinch

salt to taste

Method: Wash rice and dal and soak in water for half an hour. Pour it n pressure cooker and add rest of the ingredients. Add water depending on the desired consistency. Give one whistle and cook on simmer for 5 minutes. Before serving crackle cumin seeds in ghee and spread over the khidchi.

Cabbage with coconut

Ingredients:

Onion: 1 sliced

cabbage: 1 finely chopped

Dried coconut: grated 1 cup

Turmeric: 1 tsp

Mustard seeds:1 tsp

salt to taste

Oil: 2 tsp

Method:  Heat oil in pan. Crackle mustard seeds. Fry onion till it turns transparent. Add chopped cabbage turmeric and salt. Cook in open vessel. Once done add coconut.

Tandoori Chicken

Ingredients:
Chicken: 1
Curd: 350 grams
Ghee: 4 small spoon
Onion paste: 1 big spoon
Garlic paste of 4-6 pcs
Ginger juice  1/2 big spoon
Coriander seeds: 2 small spoon
red chili paste: 1-2 small spoon
Grounded mustard seeds: 2 small spoon
Vinegar: 2 small spoon
Sugar: 1 small spoon
Chaat masala: 1 small spoon
Salt to taste
Edible red color

Garnishing: 2 onions sliced and 1 lemon in pieces

Method:  
Clean the chicken. After washing wipe dry with cloth. Peal the upper most layer of the chicken and cut four big pieces. Prick the pieces with the needle. Now add vinegar and salt and keep it aside for an hour.
Marinate: Mix all the ingredients in one big bowl and fold chicken into this mixture and marinate it for 4 hours. Mix it in between for 4-5 times. Now keep the marinated chicken pieces in a baking tray. Cook on medium heat in oven for 30 minutes.  Turn the chicken 3-4 times. Apply the marinate mixture once or twice or if needed. Once the chicken is done. keep it on the grill to turn brown. Now garnish it with slices of onion and lemon and sprinkle little bit of chaat masala.

Keema Kaleji

Ingredients:
1/2 kag Keema
Hot spices 1/2 tsp
Garlic: 11 pcs
Ginger: 1" piece
Green Chili: 9
Onion: 4
bay leaf: 1
Turmeric powder, coriander Powder and cumin seeds: 1tsp
Peas:  1 cup

Method: 

Wash keema. Grind all the spices. Crackle Cumin seeds and bay leaf in oil. Fry the spices. Add keema and fry. Add peas and fry. Add salt and 1 cup water. Close the cooker and give one whistle and coom on sim for 10 minutes. once done garnish wirh chopped coriander and desi ghee.

Frozen Margarita

Ingredients: 

2 tsp coarse salt

1 lime wedge

2 Shots of white tequila

1/3 Shot of triple sec

2/3 Shot of lime juice

1 cup crushed ice

Method: 

Put salt in a wide saucer. Rub the rim of your cocktail glass with tangy lime and slightly dip the glass on to the salt to coat the rim thoroughly, reserve lime. Pour tequila, triple sec, lime juice, and crushed ice into a blender. Blend it good at a high speed. Pour into the cocktail glass and serve it looking hot n’ sexy in your Little Black Dress!

Daiquiri

Ingredients:

1 part sugar syrup

2 parts lime juice

8 parts white rum

Method:

Shake all of the above and strain into a chilled glass. It’s a great hit at house parties and couples who love to be lazy on the weekends.

Whiskey Sour

Ingredients:

Shot or Two of whiskey (I bet you’re gonna go with 2 rather than 1 shot)

Juice of ½ a lemon

1/2 tsp sugar

1/2 slice lemon

Method:

Shake blended whiskey, juice of lemon, and powdered sugar with ice and strain into a whiskey sour glass. Finish with the lemon slice, and serve or turn up the music and enjoy yourself.

Mudslide

Ingredients:

Shot of vodka

Shot of Irish cream

Shot of coffee liqueur

8 ice cubes

Shot of cream

1 scoop of vanilla ice cream

2 scoops of chocolate ice cream

Method:

Blend 8 ice cubes into crush, add the remaining ingredients and blend for 45 seconds on high speed. Serve immediately!! (Specially recommended for those who love to gulp down their poison faster than others)

God Father: (On the Rocks)

Ingredients:

Shot of Scotch

½ Shot of Amaretto

Method: 

We know you like to keep things simple men. So, simply serve the above ingredients over ice and take a sip! (Who says you need help from a woman for everything?)

Recipe of Biryani

Ingredients: 

Mint leaves:  4-5 bunch chopped
Coriander leaves:  4-5 bunch chopped
Onions: 8-9 Chopped
Green chillies: 9-10 chopped
Ginger and garlic: 50 grams each chopped
Curd: 1 Cup
Meat (Chicken/ mutton): 500 gms
Laung: 4-5
Cardamom: 3-4
Dalchini: 1 small piece
Sauf: 2 tsp
Salt to taste
turmeric powder 1 tsp
red Chili powder to taste

Method: 

Marinate meat in curd for 10 minutes. Cook meat after mixing all the spices. Grind Laung, cardamom, dalchini and sauf. Fry all the other ingredients except coriander leaves.  Add ghee in pan and add laung, dalchini, bay leaf and cardamom. Add rice and fry little. Add salt. Take out meat pieces and add masala into rice. Cook rice and when it is done layer meat and rice. Fry onions, kishmish, kaju and put over biryani. 

Recipe of Butter Scotch Ice Cream:

Ingredients:

Milk - 400 ml
Sugar - 60 grams
Egg yolk - 2 eggs
Lemon - Few Drops
Yellow Colour
Fresh Cream - 150 grams
Gelatin Powder - 3/4 tsp

Method: 

Beat egg yolk and sugar together. Add Lukewarm milk and put on double boiler. Take care that the water of double boiler should not boil. Stir the mixture occasionally and cook till thick and coat back of the spoon. Remove from heat and cool completely. In the mean time soak gelatin in water and after 5 minutes melt on hot water. Add it to milk mixture. Ass colour and essence. Lightly whip the cream on ice and mix with milk mixture. Beat this mixture on ice for 3-4 minutes continuously. Pour in ice0cream container and keep in freezer. When it is half done take it out and beat it for 1 minute . Refreeze it. Again when half done take out, add butter scotch pieces and mix well. Freeze it till done.

Butter Scotch: Take one cup brown sugar and put in heavy pan. Add 1/4 cup of butter, 1-2 tsp of water or milk and 1 tbsp of white vinegar. Stir and cook on high heat till sugar is dissolved. Add 3tbsp chopped cashew nuts. Cook further on high heat till a drop of cold water hardens when dropped in. Put this mixture in a lightly greased tray to set. Cut in square before it sets. For ice cream crush roughly and mix in half done ice cream. 

Recipe of Moulded Rice With Chicken

Ingredients: 

Rice - 1 bowl 

Chicken - 500 grams

Fresh Cream - 1/2 cup

Refined Flour - 2 Tbsp

Butter - 4 Tbsp
Onions – Finley chopped

Cashew Nuts - 10-12

Red Wine - 2 cups

Saffron - a pinch
Salt and pepper to taste

Grated potatoes - 1 big

Cornflour - 1/2 cup

Oil/ butter to fry

Method:

Take some butter in pan with some oil. Fry half the quantity of finely chopped onions and sauté  Add chopped cashew nuts and fry for another 2-3 minutes. Now add boiled rice and fry. Now put rice in ring mould (greased). Leave it aside. Now add butter in pan and stir fry rest of the onions, when it turns light brown add boneless chicken pieces and fry. When the chicken is somewhat done put red wine in it. Let it reduce. Add saffron dissolved in water. Meanwhile in another pan put butter, little maida and add chicken stock. Mix well. When it boils add chicken mixture and make thick gravy. Season it with salt and pepper. Add fresh cream. In another pan sauté mushrooms, tomato, diced onion and capsicum. Mix it with chicken and stir well. Now serve in a plate with rice. Garnish with potato crisps and tomato rounds.

Potato Crisps: Grate potato in cold water. After that drain water completely. Sprinkle corn flour mix well and fry.