Recipe of Nutrela Soya Barfi

Ingredients:

1 ½ cup soaked crushed nutrela

3 tbsp ghee

½ cup khoya

1 cup jaggery – crushed finely

4 tbsp cashew – finely chopped

2 tbsp almonds – finely chopped

2 sliver leaf

Method:

Heat ghee in a non-stick pan. Add nutrela and cook on low flame for 6-8 minutes. Add khoya and jaggery and mix. Remove from flame but keep mixing. Add cashew and almond flakes and mix. Grease a tray and spread the mixture evenly. Cover with silver leaf. When the mixture cools down, cut into square pieces. It’s ready to be served. 

Recipe of Nutrela Soya Kheer

Ingredients:

1 cup Nutrela soya crushed

½ tsp cardamom powder

½ tsp nutmeg powder

1 tbsp maida

4 tbsp milk

750 ml full cream milk

6 tbsp sugar

1 tbsp ghee

Dry fruits for garnishing

Method:

Mix nutrela crushes, cardamom powder and nutmeg powder and keep it aside for 10 minutes. Heat ghee in a pan and cook the mixture till done. Don’t let it turn brown. Add full cream milk and cook it nutrela is soft. Add sugar and cook on medium flame for 5 minutes. Now dissolve maida in 4 tbsp milk and add. Let it boil for a while and the mixture is thick. Garnish with dry fruits and serve.

Recipe of Maacher Jhol (Fish Curry)

Ingredients

1/2 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
2 green chilies, chopped 
1/4 tsp salt
30 gram coriander leaves, chopped
500 gram hoki or haddock fillets, skinned and cut into pieces
3 tbsp groundnut oil
1/4 tsp cumin seeds
1/2 tsp brown or black mustard seeds
2 garlic cloves, crushed
1 tsp peeled and grated root ginger
1 medium Spanish onion, finely chopped
2 medium tomatoes, roughly chopped

Medium

Mix together the turmeric, ground cumin, ground coriander, chilies, salt and 20 grams coriander leaves. Coat the fish evenly with the spice mixture. Heat 2 tbsp oil in a frying pan. Fry the fish for 2 minutes on each side or until lightly brown. Drain on kitchen paper and set aside. 

Heat the remaining oil in the same pan and add cumin and mustard seeds. When they pop, add garlic, ginger, onion and tomatoes. Fry gently for 8 minutes. Add about 200 ml boiling water and stir for a minutes Return the fish to the pan and simmer for 10-12 minutes or until the sauce is brownish and not too thick and the fish is cooked. Garnish with the remaining coriander and serve hot with boiled rice and chholar dal. 

Recipe of Kaalvan (Marathi Salmon Curry)

Ingredients

2 tbsp groundnut or vegetable oil
2-3 garlic cloves, slightly crushed 
255 gram skinned and boned salmon steaks
1 tsp rice flour or plain flour
1 tsp hot chili powder
1/2 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp salt
1/2 tsp tamarind concentrate
200 ml coconut milk

Method

Heat the oil in a heavy-bottom pan. Add garlic and fish. Fry each side of the steaks over a low heat for 4-5 minutes until lightly brown. In a bowl, mix together all the other ingredients, except coconut milk, with 155 ml cold water. Add to the pan and simmer for 3 minutes. Mix the coconut milk with 100 ml boiling water and add to pan, cover and simmer for 7 minutes: the sauce should be runny. Serve hot with Chawlichi Bhaji.

Recipe of Laal Maas (Hot Lamb Curry)

Ingredients

500 gram stewing lamb, cut into 2 cm cubes
2 tsp hot chili powder
2 garlic cloves, crushed
1/4 tsp turmeric
1/2 tsp ground coriander
1/2 large Spanish onion, minced
4 tbsp natural unsweetened yogurt 
1/2 tsp salt
2 tbsp groundnut oil
1 small onion, fairly thickly sliced
30 grams coriander leaves, roughly chopped

Method

Mix together lamb, chili, garlic, turmeric, coriander, minced yogurt and slat. Cover and marinade for about an hour in refrigerator. Heat the oil in a heavy bottom pan, add sliced onion and fry for 4-5 minutes until translucent. Add the lamb and gently cook for 8 minutes, browning the meat. Add 300 ml boiling water, cover and simmer over low heat, stirring occasionally, for half an hour or until the meat is tender. Garnish with coriander leaves and serve hot with khasta roti or boiled rice.

Recipe of Raan (Marinated Roast Leg of Lamb)

Ingredients

1.5 kg leg of lamb, on the bone
3 tbsp vegetable oil
3 garlic cloves, crushed
255 ml natural unsweetened yogurt
1 tbsp garam masala
1 tsp peeled and finely grated root ginger
1/2 tsp salt
1/4 tsp medium- hot chili powder
5-6 saffron strands

Method

Prick the flesh of the lamb all over with a skewer. Mix all the remaining ingredients together to make the marinade. Smear it thickly over the lamb. Place on a plate and cover and leave to marinade in refrigerator for a couple of hours. Preheat the oven to 180 degree centigrade. Put lamb in a roasting tin and cover loosely with foil, ensuring it doesn't touch the lamb. Cook for 2 hours until the meat is tender. Halfway through cooking, baste the lamb with the juice in the pan. Remove the foil and cook lamb for 8-10 minutes more. Take the meat out of the oven, cover loosely with foil and leave to rest in a warm place for about 15 minutes.

Make a gravy with the remaining juice from the roasting tin by stirring in 75-100 ml boiling water and simmering over a medium heat for 3 minutes. Carve the lamb and pour he spicy gravy over the meat. Serve with aloo-gobhi, pudina chutney and khasta roti.

Recipe of Aloo Parathas (Potato-stuffed unleavened bread)

Ingredients

400 grams white or red potatoes, peeled, boiled and coarsely mashed
2 green finger chilies, finely chopped
1/2 tsp salt
pinch of ajowan seeds (optional)
large knob of butter/ ghee, plus extra for buttering
300 grams wholewheat flour, extra for dusting
1 tbsp vegetable oil

Method

In a bowl, mix the mashed potatoes, chilies, salt, ajowan seeds and knob of butter. Pour the flour in another bowl and knead it with 155 ml tepid water for 5-7 minutes to make a pliable dough. Divide the dough into 8 equal parts and cover with the damp cloth. Slightly flatten one ball to make a bowl shape. In the center of it place 1 tbsp of potato mixture. Bring the edges of the dough together to cover the filling and flatten again. Dust a smooth surface with flour and roll out each disc, with the join down, into a circle of 6 inches in diameter.

Heat a griddle pan over a medium to high heat and grease with oil. Smear butter over one side of each paratha and place this side on the heated pan. Cook both the sides by applying butter on both the sides. Serve with raita and/ or pickle. 

Recipe of Kozhi Kundapuri (South Indian style Chicken)

Ingredients

30 grams butter/ ghee
2 tbsp groundnut or sunflower oil
2 medium Spanish onions, chunkily chopped
1 kg chicken drumsticks and thighs with bones, skinless
1/4 tsp salt
1 tsp hot chili powder
1 tsp garam masala
155 ml coconut milk
1 tbsp lemon juice
a few sprigs coriander, roughly chopped

Method

Melt the butter or ghee in a heavy bottom pan with the oil. Tip in the onions. Fry over a medium heat for 6-7 minutes or until lightly fried. Add the chicken and salt and fry for 6 minutes to brown all over. Cover and cook on low heat for 18 minutes or until the chicken is thoroughly cooked. Stir in the chili powder and garam masala and cook, uncovered for a further 3 minutes, stirring frequently. Add 155 ml of boiling water, coconut milk and lemon juice. Simmer for 3 minutes. Garnish with coriander leaves. Serve hot with parottas, elemicha sadam, vendekkai pachadi and thengai chatnil. 

Recipe of Kerela Kozhi Estew (Kerala Chicken Curry)

Ingredients

4 green finger chilies, roughly chopped
1/2 tsp turmeric
1/4 tsp ground coriander
1/4 tsp ground cinnamon
1 tsp peeled and finely grated root ginger
4 garlic cloves, roughly chopped
1/4 tsp salt
4 tbsp groundnut oil
5-6 curry leaves
2-4 cloves
1 large Spanish onion, finely sliced
1 kg chicken drumsticks and thighs. skinned and pricked
200 ml coconut milk
2 green finger chilies, slit lengthwise

Method

In a blender, or with a pestle and mortar, blitz chilies, turmeric, coriander, cinnamon, ginger, garlic, and salt with 1 tbsp of oil and 2 tbsp of cold water to make a coarse paste. Heat the remaining oil in a heavy bottom pan. Add curry leaves, cloves and onion and fry over medium heat for 3 minutes. Add the paste and fry for a minute. Tip in the chicken pieces and fry for 10 minutes on a medium to low heat. Rinse out the blender or mortar that contained the paste with 200 ml cold water. Mix this with the coconut milk. Pour over the chicken and mix well. Cover the pan and simmer for 15 minutes, or until the chicken is cooked. Garnish with green chilies and serve hot with elemicha sadam and cheera thoran. 

Recipe of Mangalorean Kozhi (Mangalorean Chicken)

Ingredients

4 tbsp vegetable oil
4 tbsp natural unsweetened yogurt
1-1/2 tsp coarsely ground black pepper
2 garlic cloves, crushed
1 tsp peeled and finely grated root ginger
1 tsp ground cumin
1/4 tsp ground cinnamon
1/4 tsp salt
1 tsp lemon juice
500 grams boneless and skinless chicken breast, cut into 4 cm cubes
1 medium onion, finely chopped
1/2 tsp turmeric

Method

In a bowl, mix together 1 tbsp of oil,the yogurt, black pepper, garlic, ginger, cumin, cinnamon, salt and lemon juice. Add chicken, cover and refrigerate for half an hour to marinade. Heat the remaining oil in a heavy-bottom pan. Add the onion and turmeric. Gently fry for 5 minutes to soften the onion, Add the chicken pieces with the marinade. Fry over a medium heat for 5 minutes until the chicken is golden brown all over, then add 100 ml boiling water and simmer for 10 minutes or until the chicken is thoroughly cooked. Add more water if you like more gravy. Top with a generous grinding of black pepper. Server hot with boiled rice or roti. 

Recipe of Meen Molee ( Fish curry cooked in coconut)

Ingredients

3 garlic cloves
2 green finger chilies
5 cm square of root ginger, peeled
3 tbsp groundnut oil
1 small Spanish onion, finely chopped
5-6 curry leaves (optional)
1/4 tsp turmeric
1/4 tsp salt
200 ml coconut milk
500 grams haddock fillets, cut into 4 cm wide pieces
2 medium tomatoes, coarsely chopped

Method

Mince the garlic, chilies and ginger together in a food processor. Heat oil in a fryer or wok and fry the onion with the curry leaves, if using, for 4 minutes over a medium heat or until the onion is cooked glazed. Stir in the minced garlic mixture with the turmeric and salt. Fry for 2 minutes. Add 100 ml coconut milk with 155 ml boiling water. Simmer for 2 minutes and then add the fish pieces and gently simmer for 5-6 minutes. Add half the tomato and remaining coconut milk and simmer for 3-4 minutes more. Garnish with the remaining chopped tomato. Serve hot with boiled rice.

Recipe of Murg Tandoori

Ingredients

1 kg chicken
4 tbsp natural unsweetened yogurt
1 tsp garam masala
4 tbsp single cream
2 tbsp medium-hot paprika
1 tsp medium-hot chili powder
1 tsp ground cumin
2 tbsp lemon juice
2 tbsp vegetable oil
1 tsp salt
1/2 tsp turmeric
1 tbsp tomato puree
4 garlic cloves, crushed
2 tbsp peeled and finely grated root ginger

Method

Prick the chicken all over and make a few slits about 2 cm long in the skin . Mix all the remaining ingredients into a smooth paste and smother the marinade generously all over the chicken's skin. Cover and refrigerate for 8 hours or overnight.

Preheat the oven to 180 degree centigrade. Place the chicken in a roasting tin and cover with foil. Roast in the center of the oven for 1 hour and 30 minutes. Halfway through cooking, baste with a little of the marinade. Remove from the oven and leave the chicken in a warm place to rest for 20 minutes. Carve and serve either hot or cold with roti and raita. 

Recipe of Dal Makhani

Ingredients:

115 grams whole black lentils

70 grams butter/ ghee

pinch of asafoetida (optional)

1 medium onion, finely chopped

2 green finger chilies, finely chopped

2 garlic cloves, finely chopped

1/4 tsp salt

1/2 tsp turmeric

1/4 tsp hot chili powder

1 tsp ground coriander

1 tsp ground cumin

115 grams cooked kidney beans

1 tsp peeled and finely grated root ginger

1/4 tsp garam masala

2 tbsp single cream

handful of coriander leaves, chopped

Method: 

Check through the black  lentils for stones, place in a sieve and wash under cold running water. Soak the lentils in 285 ml cold water for 8 hours or overnight. Rinse, then place in a saucepan with 400 ml boiling water. Bring to boil. Cover and simmer for half an hour, until the lentils are tender. 

In a pan, melt 50 grams nutter. Add the asafoetida and stir. Tip in the onion, chilies and garlic and gently fry for 7 minutes or until golden, stirring occasionally. Add the salt, turmeric, chili powder, coriander and cumin then the kidney beans (rinsed), lentils and remaining cooking water. Mix and add ginger. Fry over a medium heat for 5 minutes, stirring occasionally.  Add 400 ml boiling water and simmer for 10 minutes. Sprinkle over garam masala and put the remaining butter on top. Swirl in the cream and sprinkle over the coriander.  

Recipe of Orange and Basil Sorbet

Ingredients:

6 oranges (4 juiced and 2 zested)

250 g caster sugar

Basil a large bunch

Method:

Gently heal the sugar with 250 ml water until dissolved, then simmer for two minutes. Tear the basil leaves, add the syrup and infuse until cool. Strain, mix with the orange juice and zest, then churn in an ice-cream maker until frozen, or freeze in a container, stirring once or twice. 

Recipe of Ginger and Sugarcane Sorbet

Ingredients:

400 ml sugarcane juice

40 ml ginger juice or 100 ml ginger ale

40 ml lemon juice

A pinch of black salt

10 g cayenne pepper

1 tbsp honey

4 groundnut chikki pieces

For the garnish:

100 g sugar

100 g sesame (til)

Method:

Whisk in the sugarcane juice, ginger juice or ginger ale, lemon juice, black salt and cayenne pepper. Transfer the mixture to an ice-cream machine and freeze according to manufacturer’s directions. (If you do not have an ice-cream machine, freeze the mixture in a bowl, remove from freezer and mix till it is frothy and the ice is mixed well with the juice). Drizzle a little honey on the serving plate. Place a chikki at the centre and a tbsp. of the sorbet on top. Use a thinly sliced sugarcane stem for decoration. Garnish with berries. For garnish, caramelize 100 g sugar and add 100 g til. Pour the liquid on a flat plate and allow it to cool. Break into pieces ad us on top of the sorbet.

Garnishing Ideas: Bright-colored candies or berries are perfect to garnish this dish. Another idea is to boil some blueberry crush into a thick concentrate. Add pepper powder (a pinch for each glass) and use it to make designs on the plate. Or dip chopped pineapple pieces in sugar syrup and freeze.   

Recipe of Biryani (South Indian Style)

Ingredients:

500 g stewing lamb, cut into bite size chunks

2 tsp adrak lahsun paste

2.5 cm cinnamon stick

2 cloves

4 green cardamoms, seeds only

½ - 1 tsp medium hot chili powder

1 tbsp yoghurt

1 tbsp lemon juice

6 tbsp groundnut oil

½ tsp salt

1 medium Spanish onion, finely sliced

200 g white basmati rice

4 tbsp full-fat or semi skimmed milk

A few saffron strands

15 g butter or ghee

Method:

Mix the lamb with adrak lahsun paste, cinnamon, cloves, cardamoms, chili, yoghurt, lemon juice, 1 tbsp oil and salt. Cover and refrigerate for 30-45 minutes. Heat 3 tbsp of the oil in a small frying pan and fry onions for 5 minutes. Set aside. Rinse rice thoroughly in cold running water and place in a pan with 400 ml boiling water. Cover and boil for 8 minutes or until the rice is half cooked. Gently warm the milk and soak saffron stands for few minutes.

Preheat oven to 180 degree centigrade. Heat the remaining oil in a heavy bottom pan and fry the marinated meat for 15 minutes until well browned. Stir in the fried onion. Grease the base of a large heavy based casserole with butter or ghee. Add the meat mixture followed by the parboiled rice. Pack the rice firmly into the casserole. Pour saffron laced milk over the rice. Cover tightly and bake for 45- 50 minutes. Serve hot with raita and chutni. 

Recipe of Chocolate Mousse

Ingredients:

Hot Milk – 2 cups

Sugar – 1 cup

Plain milk chocolate – 100 grams

Chilled cream – 1 cup

Gelatin – 1 tbsp

Vanilla Essence – 1 tsp

Water at room temperature 1/2 cup

Grated chocolate for garnish

Method:

Pour milk, half the amount of sugar and chocolate into a small pan, which will fit into a bigger one. Pour water into the bigger pan. Put the larger pan on the stove and the smaller one into this. Heat mixture over lower heat, stirring all the time, till the sugar and chocolate have melted. (This process is called double boiling).

Soak gelatin in ½ cup of water. Add the soaked gelatin to the gelatin mixture when it is still warm and continue stirring till it reaches a coating consistency.

Remove from heat, mix in the vanilla and pour into serving bowls. Leave it to cool.

Beat the cream and the remaining sugar till it holds shape. When the chocolate mixture is set, cover with a thick layer of cream (pipe it out so it looks pretty).

Garnish with grated chocolate, chill and serve. 

Recipe of Aviyal

Ingredients:

500 g mixed vegetables (courgettes, green bananas, sprouts cut into 1 inch pieces, peeled potatoes cut into ½ inch cubes, sliced carrots and aubergines and trimmed green beans)

Pinch of turmeric

1 ½ tsp ground cumin

4 green finger chilies, chopped

125 g grated fresh coconut

1 medium Spanish onion, chopped

½ tsp salt

1 tbsp natural unsweetened yoghurt

½ tsp tamarind concentrate

8-10 curry leaves

Method:

Place all the vegetables in a heavy bottom pan, add 255 ml of boiling water and turmeric and simmer for 5-10 minutes or until tender.

Meanwhile, grind cumin, green chilies, 100 g coconut, onion and salt together in a pestle and mortar or blender with about 6 tbsp of cold water to make a coarse paste. Add the paste and yoghurt to the cooked vegetables and stir. Lower the heat and simmer for 2 minutes. Stir in the tamarind and simmer for 4 minutes more. Garnish with the curry leaves and remaining coconut. Serve hot with parottas. 

Recipe of Onion and Tomato Relish with fruits

Ingredients:

1 hot green chili halved lengthwise and deseeded

100 ml fresh lime juice
250 ml water
2 ripe papayas
1 large melon

For Tomato & Onion Salad

Ingredients:
2 blanched, sliced tomatoes
1 onion, Blanched and cut into rings
2 tbsp olive/ salad oil
1 tbsp lemon juice
1 tsp mustard paste
salt and pepper to taste

Method:

Combine the chili, lemon juice, sugar and water in a saucepan. Bring it to boil, cool and strain. Skin, deseed and cut papaya and melon into cubes. Combine the fruit with cooled syrup, season and chill. Arrange the blanched onions and tomatoes on a plate. Whisk all the dressing ingredients, season and spoon over the salad, Chill. Serve the papaya and melon salad with the onion and tomato as side dish.

Recipe of Spring Salad

Ingredients:

2 red capsicum

2 yellow capsicum

1 zucchini

10-12 basil leaves

100 gm rocket leaves

½ iceberg lettuce

1 small bunch of parsley

10 pitted green olives

10 pitted black olives

For the dressing:

4-5 tbsp olive oil

1 tsp balsamic vinegar

3-4 tsp dried oregano

½ tsp garlic sauce

Sea-salt to taste

Method:

Cut the capsicums lengthwise, deseed and cut into cubes. Keep them aside in a salad bowl. Cut the zucchini into round chunks, then cut the chunks into half and cut lengthwise into thin slices. Add to capsicum. Add the rocket leaves, basil leaves and parsley. Then roughly tear the iceberg lettuce and add to capsicum. Chop the olives into small pieces and add to salad. Whisk all the ingredients together. In the end add sea-salt and toss the salad. 

Recipe of Porcini Risotto

Ingredients:

100 g dried procini mushrooms

4 cups of rice

2 cubes of procini stock

4-5 tbsp olive oil

1 ½ liters of water

½ tsp dried oregano

½ tsp dried parsley

2 cups white wine (optional)

Sea-salt to taste (optional)

Method:

Soak the porcini mushrooms in ½ liter of warm water just two hours before cooking. Once the mushrooms soften, drain them but also reserve the water. Add one more liter of water to this porcini water and let it boil. Add the cubes of porcini in the stock and let it simmer on low heat. Heat four tbsp. of oil in a non-stick pan. Reduce the flame and add rice to it and stir.  Then add dried oregano and parsley and continue to stir. Pour in white wine and mix well. Now add one or two ladles of the stock to the rice so that the grains get soaked in it. Stir vigorously to allow the rice to release its starch. Keep adding some stock to prevent the grains from drying out. The rice grains will begin to swell up as they release their starch. When the rice looks almost done, taste a couple of grains. They should be al dente, with a bit of bite in the center. Now switch off the fire. In another pan, heat one tbsp. of olive oil and quickly sauté the rehydrated porcini mushrooms. Add some sea-salt if needed, as the mushrooms already have salt. Mix the mushrooms into the risotto. Serve hot. 

Recipe of Amritsari Macchi

Ingredients:

50 g chickpeas or besan flour, sifted

1 tbsp malt vinegar

1 ½ tsp hot chili powder

1 garlic clove, crushed

1 tsp peeled and finely grated root ginger

½ tsp ajowan seeds

1 tsp garam masala

½ tso ground black pepper

½ tsp salt

1 tbsp lemon juice

400 g boneless and skinless cod or sole fillets, in bite size chunks

Vegetable oil for deep frying

Method:

In a bowl, mix the flour, vinegar, chili powder, garlic, ginger, ajowain, garam masala, black pepper and salt with about 3 tbsp cold water to make a thick smooth batter. Sprinkle the lemon juice over the fish, then place the fish pieces in the batter and mix carefully, ensuring that the fish doesn’t break up. Cover and leave to marinate for about 15 minutes. Heat the oil in a fryer or wok to 180 degree C. To check that the oil is at the right temperature, carefully add a small droplet of batter to the oil. If the batter sizzles, the oil the ready. Deep-fry the fish in batches. Cook for 8-10 minutes until golden brown. Drain on kitchen paper and serve immediately with a chutney of your choice. 

Recipe of Bombay Curry

Ingredients:

1 lb. cod

2 tablespoon Jeera

18-20 dried Kashmir red chilies

1 full garlic

1 can coconut milk

2-3 green chilies – whole

2 medium sized onion – sliced

½ teaspoon tamarind extract

Method:

Grind jeera, garlic, red chilies – adding water to make it into a paste. Put coconut milk into a pan/ casserole, add paste of curry and cook. Add sliced onion and fresh chilies. Tamarind when it comes to boil and add fish pieces last.

Preferably cook a day before serving. Serve with rice.

Tip: You could use coley instead of cod, it’s cheaper and offers more texture for this kind of curry preparation.
Tamarind extract can be substituted by fresh lemon or lime juice.

Recipe of Theplas (Unleavened fenugreek flatbreads)

Ingredients:

150 g whole wheat flour, plus extra for dusting

¼ tsp turmeric

Pinch of asafetida (optional)

20-30 g fenugreek leaves, finely chopped (or 2 tbsp dried)

½ tsp mild chili powder

½ tsp ground coriander

½ tsp cumin seeds

¼ tsp peeled and finely grated root ginger

3 tbsp vegetable oil

Method:

Mix together flour, turmeric, asafetida, fenugreek leaves, chili powder, coriander, cumin, ginger and 1 tbsp of oil. Then add approximately 100 ml of tepid water and knead the flour for 5-7 minutes into a soft pliable dough. Leave it covered of 10-15 minutes.

Divide the dough into 6 equal sized balls. Cover them with the damp cloth to stop the dough from drying out. Take each ball and with a dusting of flour, roll it out into 12.5 cm dics, about 2 mm inch thick. Heat the griddle. When it is hot, add 1 tsp of oil and place he disc on to the griddle. Cook for about 1 ½ minutes on each side, carefully pressing the disc firmly down so that the thepla is cooked. Cover with foil and place in a warm oven while you cook the remaining discs, adding 1 tsp oil each time. Serve hot with chutney or mixed vegetable curry. 

Recipe of Rasgulla

Ingredients:

½ liter Milk
1 ½ Tbsp lemon juice or 2 tbsp curd

¾ cup water

5 ice cubes

4 cup sugar

A pinch of cardamom powder

3-4 pistachio, finely chopped

Method:

Boil mill and then add lemon juice, let it curdle. Now add ice cubes and let it cool. Now separate curdled milk from water. Wash curdled milk (chena) with cold water once and keep it aside for 30 minutes. After 30 minutes rub it between your palms and then knead it like flour. Make small balls and keep it aside.

Take water in a pan and add sugar, cardamom powder and prepare the sugar syrup. Add the chena balls and cook on medium flame for 10 minutes. Let it cool and garnish with pistachio flakes.

Recipe of Kachumber Salad

Ingredients:

1 peeled diced cucumber

1 peeled diced raw mango

2 diced tomatoes

1 diced onion

2 tbsp chopped coriander

½ tsp roasted cumin powder

Pinch sugar

Pinch chili powder

2 tbsp lemon juice

Method:

Combine all the ingredients and serve

Recipe of Dal ka Shorba

Ingredients:

1 Cup Tuar dal
½ cup masoor dal
2 tsp haldi powder
4 tbsp oil
1 tsp asafetida
2 tsp Raee
1 red chili, broken into two pieces
Few curry leaves
½ cup onion, sliced
12 buds of garlic, sliced
2 tbsp Madras curry powder
3 tbsp tamarind paste
4 tbsp green coriander, chopped

Method:

Pressure cook both the pulses till done. Add turmeric and cook again. Keep it aside. Heat oil in a pan. Add Raee and curry leaves. Dissolve asafetida in tbsp water and in pan. Add red chili powder and cook for a while. Add chopped garlic and onion. Cook till golden brown on low flame. Add madras curry powder and cook for another 3-4 minutes. Add dal and water as required and cook on low flame for 5 minutes. Add tamarind paste and cook for a while. Garnish with coriander leaves and serve hot. 

Recipe of Raw Papaya Salad

Ingredients:

2 cups of grated raw papaya

1 tbsp lemon juice

2 tbsp fried peanuts

1 tbsp chopped coriander

1 tbsp chili sauce

2 chopped red chilies

Method:

Mix all the ingredients together and served chilled. 

Recipe of Orange and Carrot Muffins

Ingredients:

300 g flour

2 tsp baking powder

100 g caster sugar

½ tsp cinnamon powder

A pinch of salt

1 egg, beaten

2 oranges, juiced and zested

100 g carrots, peeled and grated

75 g butter, melted

Method:

Mix the flour, baking powder, castor sugar and cinnamon powder in a bowl with a pinch of salt. Heat the oven to 190 degree centigrade. Line a 12-hole muffin tin with squares of baking parchment, pushing them down to make little cases. Whisk together egg, oranges, carrots and butter.  Stir this into the flour mix. Do not over mix to ensure they stay a little lumpy. Spoon into the muffin tin and bake for 20-25 minutes until risen. 

Recipe of Mangshor Jhol (Meat Curry)

Ingredients:

300 g stewing lamb, cut into 3-4 cm cubes

3 tbsp natural unsweetened yoghurt

2 tbsp mustard oil

1 bay leaf (optional)

1 x 2.5 cm cinnamon stick

2 cloves

2 green cardamom pods, bruised

1 medium Spanish onion, finely sliced

2 garlic cloves, crushed

1 tsp peeled and finely grated root ginger

½ tsp turmeric

½ tsp hot chili powder

1 tsp ground cumin

½ tsp salt

2 green finger chilies, slit lengthwise

¼ tsp garam masala

Method:

Marinate the meat in the yoghurt for 20 minutes, covered, in the refrigerator. Heat oil in a heavy bottom pan. Add the bay leaf, cinnamon, cloves and cardamoms and sauté for 30 seconds. Add the onion and garlic. Stir fry over a medium heat for 3 minutes, then add ginger, followed by turmeric, chili powder, cumin and salt. Mix well. Add marinated meat and green chilies. Stir and coo on a low heat for 15 minutes or until the sauce has almost completely reduced. Add 400 ml boiling water, cover and cook on low heat for 30 minutes until the meat is cooked through. Sprinkle over the garam masala. Serve with boiled rice.