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Bhindi Kurkuri

Ladies Finger - 1 lb., sliced vertically into 4 pieces Turmeric - ½ tsp Chilli powder - 1 tsp Coriander powder - 1 tsp Cumin powder - 1 tsp Garam masala - 1 tsp Amchur powder - 1 tsp Chaat masala - 1 tsp Besan - 1/2 cup Rice flour - 1 tsp. Salt Oil Take all your sliced okra in a big bowl. Now sprinkle all the spice powders one by one on the sliced okra. Season with salt according to taste. With a spoon or spatula, gently mix the spice powders with the okra. Sprinkle the besa

Vegetable Pulao

Ghee + Oil - 3 tbsp. Whole Garam Masala - Cinnamon - 1 stick, Clove - 4, Cardamom - 2, Bay Leaf - 1, Star Anise - 1 Cumin seeds - 1 tsp Onion - 1, chopped Green Chilli - 2, slit Ginger Garlic Paste - 2 tsp Mixed Vegetables - Potato - 1, diced, Carrot - 1, diced, Peas - 1/4 cup, Cauliflower - 1/4 cup florets, Beans - 1/4 cup, diced Salt & Pepper Rice - 2 cups (Seeraga Samba or Basmati), soaked in water for 30 min. Milk - 1 cup Lemon Juice Cilantro Heat ghee and oil in a pres

Kathi Roll

Meat - 1 lb., minced (Chicken or Mutton) or Paneer Garam Masala - 1 tsp Ginger Garlic Paste - 2 tsp Salt Onion - 1 Tomato - 1 Green Chilli - 2 Garlic - 2 Oil - 2 tbsp. Turmeric - 1 tsp Cumin Powder - 1 tsp Coriander Powder - 1 tsp Chilli Powder - 1 tsp Chaat Masala - 1 tsp Carrot - 1, grated Lemon Juice - 2 tsp Cilantro Paratha - 4 Egg - 1, whisked Green Chutney - 1/4 cup Marinate the meat with garam masala, ginger garlic paste, and required salt. Keep aside in the refrigerat

Lemonade

Lemon juice - 1 cup Water - 2 cups Sugar - 2 cups Ginger - a small piece Salt Peel the ginger and crush it coarsely using a mortar and pestle. Combine sugar, water, and ginger pieces in a pot and boil until the sugar reaches a one-string consistency. Turn off the heat, cover, and let it cool completely. Remove the ginger. Add a pinch of salt. Strain the fresh lemon juice and mix it with the sugar syrup. The lemon syrup is now ready. Store it in a clean glass bottle. When serv

Musakhan Chicken

Chicken Leg and Thighs - 4 Potato - 4, finger slices Olive Oil - 6 tbsp. Sumac - 2 tbsp. All spice - 2 tsp Coriander powder - 2 tsp Garam Masala - 2 tsp Ginger Garlic paste - 2 tbsp. Pepper - 1 tsp Salt Onion - 2, finger slices Cilantro - 1/4 cup, diced Lemon wedges Adjust oven rack to upper-middle position. Heat oven to 425°F On a rimmed baking sheet, combine chicken and potatoes. Drizzle with oil and sprinkle evenly with sumac, allspice, coriander, garam masala, ginger garl

Strawberry Jam

Strawberry - 2 cup, chopped Sugar - 1 1/2 cup Lemon juice - 2 tsp In a wide saucepan, combine Sugar and Lemon juice; bring to a slight boil. Switch to medium heat and add the Strawberries. Allow the Sugar to melt and cook until it forms a jelly consistency. Turn off stove and allow the Jam to cool down completely. Transfer to a sterilized glass jar and refrigerate. Tastes great with toast!

Burger

Kheema - 1 lb. Oil - 1 tbsp. Garam Masala - 1 tsp Garlic - 4 cloves, minced Green Chili - 3, minced Salt Cheddar - 8 slices Butter lettuce - 8 leaves Tomato - 4, thin slices Onion - 4, thin slices Mayonnaise Ketchup Potato or Pretzel Buns - 4, split In a large bowl, add the kheema and season with oil, garam masala, garlic, green chili, and required salt. Form the kheema into four 1/4 inch-thick burgers. Heat a large nonstick griddle or cast-iron skillet over moderately high h

Dinner Roll

Milk - 1 cup Butter / Olive oil - 1/4 cup Vegetable shortening - 3 tbsp. Sugar - 1/4 cup Honey - 2 tbsp. Egg - 1 Salt AP Flour - 3 1/2 cups Yeast - 2 1/4 tsp Combine milk, butter/olive oil, vegetable shortening, sugar, honey, egg, salt, AP flour, and yeast in a large bowl. Mix well and knead for 10-15 minutes until the dough is elastic. Transfer the dough into a well-oiled bowl. Cover with a towel or plastic wrap and let rise for 1 hour in a warm place, until the dough has do

Masal Vadai

Masal Vadai is a very popular South Indian snack. It is usually prepared by soaking Dhal in Water and then grinding it to a coarse paste. The Dhal is then seasoned with South Indian spices, Onion, Green Chilli and Curry leaves. Then prepared mixture is then made into small dumplings and deep fried in Oil. A perfect company for Chai any day . . Bengal Gram Dhal – 2 cup, soaked in Water with 2 Dry Red Chilli for at least 3 hours and drained Fennel Seeds - 1 tsp Onion – 1, di

Gajar ka Halwa / Carrot Halwa

Ghee - 2 tbsp. + 3 tbsp. Cashew - 1 tbsp. Raisin - 1 tbsp. Carrot - 6, grated Milk - 2 cups Sugar - 1 cup Khoya - 1/2 cup or Condensed Milk Cardamom powder - 1 tsp Roast cashews and raisins in 2 tbsp. of ghee and keep aside. In a pressure cooker, add grated carrots and milk, then pressure cook for 2 whistles. Let the pressure release naturally before opening the lid. Set the heat to medium and continue cooking the carrot mixture. Add sugar and khoya; mix thoroughly. Stir cont

Kappa Masala

Coconut Oil - 1 tbsp. Mustard - 1 tsp Urad dhal - 1/4 tsp Dry Red Chilli - 2 Curry leaves Pearl Onion - 1/2 cup, diced Green Chilli - 4, minced Tapioca - 2 cup, steamed and cubed Turmeric - 1 tsp Salt Coconut - 2 tbsp., grated Heat Coconut Oil in a medium pan. Temper Mustard, Urad dhal, Dry Red Chilli and Curry leaves. Add Onion and Green Chillies, sauté until they begin to soften. Add cooked Tapioca and season with Turmeric and required Salt. Add the grated Coconut and mix

Green Peas Curry

Coconut Paste: Coconut - 1 cup, grated Cashews - 10 Ginger - a small piece Garlic Cloves - 6 Fennel Seeds - 1 tbsp. Blend coconut, cashews, ginger, garlic, fennel, and water into a smooth paste. Curry: Oil - 3 tbsp. Bay Leaves - 2 Cardamoms - 3 Cinnamon Stick - 1 Cloves - 3 Chopped Onion - 1 Turmeric Powder - 1 tsp Chilli Powder - 1 tsp Chopped Tomato - 1 Curry Leaves Green Chillies - 2, slit Green Peas - 2 lb. Water - 1 cup Salt Heat oil and add bay leaves, cardamoms, cinnam

Tehari

Mustard Oil - 1/2 cup Bay Leaf - 2 Cardamom - 3 Cinnamon - 2 Clove - 4 Black Pepper - 4 Onion - 1/2 cup Ginger Garlic Paste - 2 tsp Mutton - 1 lb. Chilli Powder - 1 tsp Coriander Powder - 1/2 tsp Cumin Seeds - 1/2 tsp Salt & Pepper Yogurt - 1/2 cup Garam Masala - 1 tsp Fried Onion - 1/2 cup Kewra Essence - 1/2 tsp Heat mustard oil in a large pan and add whole garam masala for tempering. Sauté the onion until golden. Add ginger garlic paste and cook until the raw smell is gone

Coconut Chutney

Coconut - 1 cup, grated Roasted Channa Dhal - 1/4 cup Green Chili - 4 Tamarind - a small piece Cumin seed - 1 tsp Ginger - a small piece Garlic - 2 cloves Cilantro (optional) Salt For Tempering: Oil - 1 tbsp. Mustard seeds - 1 tsp Urad Dal - 1/2 tsp Asafoetida - 1/8 tsp Shallots - 1, chopped Curry Leaves Red Chili - 2 Place the coconut in a blender with roasted channa dal, green chili, tamarind, cumin, cilantro (optional), ginger, garlic, and required salt. Blend this mixture

Ginger Chai

Cardamom - 3 pods Ginger - a small piece Tea leaves - 2 tsp Milk - 1 cup Sugar - to taste Place cardamom and ginger in a mortar. Use the pestle to crush them and set aside. In a pot, bring 1 cup of water to a boil. Add the crushed mixture and let it boil for approximately 5 minutes. Next, add the tea leaves to the boiling mixture and continue boiling for another 5 minutes. Add milk, allowing it to reach a rolling boil. Stir in sugar and lower the heat. Let the milk simmer for

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Caramel Flan

anisha naina

Aug 6, 2009

1 min read

Sugar 1/2 cup

Eggs - 3

Condensed Milk - 1/4 cup

Milk - 1 cup

Vanilla extract - 1 tsp

Salt

To make caramel, heat sugar with 2 tbsp. water in a saucepan over medium-high heat until it melts. When you get a nice caramel color, remove the pan from heat and pour the caramel into the pudding bowl. Tilt the bowl to cover all sides of the bottom.

In a large bowl, beat the eggs, warm milk, condensed milk, vanilla and salt until combined. Make sure no lumps are formed. Pour the mixture over caramelized sugar.

Cover the bowl with aluminum foil and place it inside a pan with boiling water. Cover the pan with a lid and cook for 20 minutes over medium heat.

Insert a fork/knife near the center of the pudding and check if it comes out clean.

Remove the pan from heat and let it cool down to room temperature.

Refrigerate for 2 hours and gently transfer to a plate.

Enjoy!

Keerai Poriyal

anisha naina

Aug 5, 2009

2 min read

Spinach or any other Greens - 2 cup

Oil - 1 tbsp.

Mustard - 1 tsp

Urad dhal - 1/2 tsp

Onion - 1 cup, diced

Salt

Coconut - 1/2 cup, grated

Heat Oil in a pan.

Temper Mustard seeds and Urad dal.

Add the Onion and sauté until translucent.

Add the Greens and cook on low flame for 10 minutes until wilted. Season the Greens with required Salt and cook for another 5minutes on low flame.

Turn off heat and garnish with Coconut.

Keerai Thoran

Spinach - 4 cups, chopped

Red Chili - 3, broken

Mustard - 1/2 tsp

Coconut Oil - 1 tbsp

Salt

To Grind:

Grated Coconut - 1/2 cup

Green Chili - 2

Shallots - 4

Garlic - 3 cloves

Turmeric - 1/4 tsp

Place all the ingredients listed under "to grind" into a chutney bowl and grind them coarsely.

Heat a pan with Coconut Oil, temper Mustard seeds and Red Chilies.

Add the chopped Spinach and stir thoroughly, adding the necessary Salt. Continue mixing and stirring for about 5 minutes, until the Spinach is well-cooked and dry.

Mix in the coarsely ground Coconut mixture and sauté for a minute.

Serve warm with Rice.

Keerai Paruppu Poriyal:

Oil - 2 tbsp.

Mustard - 1 tsp

Urad Dhal - 1/2 tsp

Cumin - 1 tsp

Red Chilli - 2

Curry Leaves

Moong Dhal - 1/4 cup

Onion - 1, diced

Garlic - 2 cloves, minced

Keerai - 4 cup, chopped

Turmeric - 1 tsp

Salt

Coconut - 1 cup, grated

Heat Oil in a large pan.

Temper Mustard, Urad Dhal, Cumin, Red Chilli and Curry Leaves.

Add the Moong Dhal and roast until golden.

Add the Onion and Garlic, sauté until translucent.

Add the Keerai and cook on low heat for 5 min. Season the mixture required Salt. Keep on stirring and cooking until all moisture is evaporated and the Dhal is done.

Garnish with grated Coconut.

Paneer Butter Masala

anisha naina

Aug 5, 2009

2 min read

Updated: 11 hours ago

A rich, creamy North Indian paneer curry with a buttery tomato-onion gravy, cashew richness, aromatic spices, and a hint of kasoori methi. The key to making this especially flavorful is cooking the onion and tomato masala thoroughly, balancing the acidity with a little sweetness, and finishing with butter and cream.

For the gravy

Butter – 2 tbsp.
Oil – 1 tbsp. (prevents butter from burning)
Cumin seeds – 1 tsp.
Onion – 2 medium, pureed
Ginger-garlic-chili paste – 2 tsp.
Tomato – 2 large, pureed
Tomato sauce – 2 tbsp. (optional, for richer tomato flavor)
Cashews – ¼ cup, soaked in warm water for 20 minutes and ground to a smooth paste
Turmeric powder – ½ tsp.
Kashmiri chili powder – 1 tsp. (for vibrant color)
Hot chili powder – ¼ tsp. (adjust to taste)
Coriander powder – 1 tsp.
Cumin powder – ½ tsp.
Garam masala – ½ tsp.
Salt – to taste
Sugar or honey – ½–1 tsp. (to balance tomato acidity)
Water – 1 to 1½ cups, as needed

For the paneer

Paneer – 2 cups, cubed
Butter – 1 tbsp. (for frying, optional)
Green peas – 1 cup (optional)

For finishing

Heavy cream – ¼ cup
Butter – 1 tbsp.
Kasoori methi – 1–1½ tsp., crushed between your palms
Cilantro – 2 tbsp., finely chopped
Garam masala – a pinch
Fresh ginger – a small piece, julienned (optional)

Instructions:

Cut paneer into bite-sized cubes. For softer paneer, soak the cubes in warm salted water for 10 minutes. Drain before adding to the gravy. Alternatively, lightly fry the paneer in 1 tbsp. butter until the edges are just golden. Avoid frying too long, as paneer can become rubbery.

Heat 2 tbsp. butter and 1 tbsp. oil in a heavy-bottomed pan over medium heat. Add cumin seeds and allow them to sizzle for about 20–30 seconds. Add the pureed onions. Cook uncovered, stirring frequently, until the raw smell disappears and the mixture turns golden brown. This may take 8–10 minutes. Add ginger-garlic-chili paste and sauté for another 1–2 minutes.

Add tomato puree and optional tomato sauce. Cook uncovered for 8–10 minutes, stirring occasionally. Allow the tomatoes to cook down until the mixture thickens and the raw tomato smell disappears. Add turmeric, Kashmiri chili powder, hot chili powder, coriander powder, cumin powder, and garam masala. Sauté for 2–3 minutes on low heat until the spices are fragrant and the masala begins releasing butter/oil.

Add the cashew paste and mix thoroughly. Add salt, sugar or honey, and 1 cup water. Add peas, if using. Cover and simmer on low heat for 8–10 minutes, stirring occasionally. Adjust the consistency with additional water. The gravy should be thick, smooth, and creamy.

Add paneer cubes and gently mix. Simmer uncovered for 3–4 minutes to allow the paneer to absorb the gravy. Avoid prolonged cooking, especially if using fried paneer.

Lower the heat completely. Stir in the cream. Add 1 tbsp. butter and a pinch of garam masala. Crush kasoori methi between your palms and sprinkle it into the gravy. Add chopped cilantro and optional julienned ginger. Gently mix and turn off the heat.

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