Kaju Katri

Ingredients:

1cup - cashewnuts 
¾cup - sugar 
2tbsp - milk 
1tbsp - ghee 
1tsp - vanillaessence 
1cup - boilingwater 
2 sheets of silver leaf

Method of Preparation

Soak the cashew nuts in boiling water for 1 hour.
Drain it and process smoothly in a mixer by adding milk & then sugar. 
Heat the ghee in a large pan, put the cashew nut paste and cook over medium heat, stirring constantly until the mixture becomes thick.
Then, put vanilla essence and mix thoroughly. 
Put this mixture in a greased tray and spread it evenly and press the silver leaf on the top. Let it cool for 45 minutes.
After it is cooled, cut into diamond shaped pieces.

FISH AMARISTARI

(serves 4)
Ingredients

2 lb 4 oz/1 kg fish
Oil for frying
to marinate:
½ cup lemon juice
1 tsp grated ginger
1 tsp black pepper
1 tsp salt
Batter:
¾ cup besan/chick pea flour
3 tsp garlic-ginger paste
2 tsp ajwain
1 tsp chili powder
4 no: red chilies (snipped)
1 tsp: Baking powder
½ cup iced water
salt to taste

Method Of Preparation

· Combine all the marinated ingredients. Pour over the fish and set aside for 1 hour.
· Remove the fish from the marinade and pat dry.
· Combine all ingredients for the batter. Coat the fish in the batter and set aside for 15 minutes.
· Fry in hot oil until golden brown. Serve hot.

CHICKEN WITH SPINACH

(serves 4)
Ingredients

8 oz/225 g fresh spinach leaves
8 skinless chicken thighs pieces
1 onion finely chopped
2 garlic cloves (finely chopped)
1 tbsp finely grated ginger
1 green chili
4 tbsp water
4 cloves
4-6 cardamom seeds
½ tsp grated cinnamon stick
2 tsp coriander powder
1 tsp cumin powder
½ tsp chili powder
1 tsp turmeric
1 tsp paprika powder
8 black peppercorns
½ cup chicken stock or water
1 tbsp curry paste
1-2 bay leaves
4 tbsp yogurt plus extra to garnish
1 cup canned tomatoes, drained
salt to taste
4 tbsp oil

Method Of Preparation

· Clean the spinach and place the spinach in a large pan with just a little water, cover and cook for 4 minutes, or until wilted.
· Transfer to a food processor or blender and add the green chili, ginger, garlic and water. Process until smooth.
· Heat the oil in the pan. Add the peppercorns and bay leaf and cook over low heat, stirring constantly, for 1-2 minutes.
· Add the onion and cook for 7 minutes or until gold.
· Add the tomatoes and cook for 2 minutes breaking them up with a wooden spoon. Add the chili powder, curry paste and salt to taste.
· Stir in the spinach leaves and chili puree with the stock and simmer for 5 minutes.
· Add the yogurt, 1 tbsp at a time, stirring well after, for and additional 5 minutes.
· Finally, add the chicken and stir well, then cover and simmer for 30 minutes, or until tender and coked through.
· Serve immediately garnished with extra yogurt.

TANDOORI CHICKEN

(serves4)


(in India, tandoori chicken is cooked in a tandoor (clay) oven, alternatively it can be cooked under a preheated hot broiler)

Ingredients
8 chicken drumstick, skinned
1 cup yogurt
2 tsp thinly chopped fresh ginger
2 tsp crushed fresh garlic
1 tsp chili powder
2 tsp ground cumin
2 tsp coriander powder
salt to taste
½ tsp red food coloring
1 tbsp tamarind paste
1 cup water
½ cup vegetable oil
lettuce leaves
To garnish:
onion rings, tomatoes, lemon wedges

Method Of Preparation

· Using a sharp knife, make 2-3 slashes in each piece of chicken.
· Place the yogurt in a large bowl. Add the ginger, garlic, chili powder, cumin, coriander powder, salt and red food coloring and blend together until well mixed.
· Add the chicken to the yogurt - spice mixture and mix to coat well.
· Cover and let the chicken marinate in refrigerator for a minimum of 3 hours.
· Mix the tamarind paste with the water in a separate bowl and fold into the mixture.
· Toss the chicken pieces in the mixture again, cover and let marinate for additional 3 hours.
· Preheat the broiler to the medium.
· Transfer the chicken pieces to a heatproof dish and brush with vegetable oil
· Cook under the preheated broiler for 30-35 minutes, turning the pieces occasionally and basting with any remaining oil, until the meat is tender and cooked through.
· Arrange the chicken on a bed of lettuce, garnish with onion rings, sliced tomatoes and lemon wedges and serve with naan.

BUTTER CHICKEN (MURGH MAKHANI)

(serves 4)

2 lb (1 kg) chicken (skinned quarters, smaller pieces on the bone) or boneless pieces
5-6 tbsp oil

For the marinade
2 cups whole yoghurt
6 garlic cloves
1.2 in (1 cm) square of fresh ginger
1 tsp red chili powder
¼ tsp coriander powder
½ tsp cumin powder
½ tsp garam masala
a tiny pinch of tandoori coloring (optional)
½ tsp salt
2 tsp lime juice

For the makhani sauce

1.3 lb tomatoes
½ tsp kasuri methi (dried fenugreek leaves)
½ cup of butter
½ tsp red chili powder
1 tsp ginger garlic paste
¼ tsp garam masala powder
salt to taste
11/2 oz (40 g) heavy cream

Method Of Preparation

For the marinade

· Let the whey from yoghurt drip away.
· Add garlic ginger paste, all marinade spices, salt and lime juice to the yoghurt and mix well.
· Scald the tomatoes for the makhani sauce and peel off the skin. Reduce to a semi pulp with a fork. Put the kasuri methi into grinder and reduce to a powder. You will have to grind a larger quantity but use only ½ tsp.
· Make gashes in the chicken if using pieces on the bone. Marinate the chicken in the yoghurt mixture for at least 1 -2 hour (prferably leave overnight.
· When ready to cook, heat the oil in a large, thick - bottomed skillet and put in the chicken with the marinade. Cover and cook over a low heat until done. Turn the chicken over during cooking.
· Put the tomato pulp into a frying pan and cook for 5 minutes or so until the liquid has evaporated slightly.
· Add the chilled butter and chili powder, ginger and garlic putee, after the butter has melted, let it cook for just 1 minute. Add the kasuri methi and garam masala powder, and salt to taste. Afer 30 second add the cream and stir. The sauce is ready. Pour into the skillet and mix well with the chicken. Serve immediately.

If butter is cooked for longer than 3 min. it will begin to turn into a grainy emulsion, so cook for less than 2 min. after the butter has melted.

CHICKEN TIKKA MASALA

(serves 4)
Ingredients
1½ lb boneless chicken chunks, skin removed
1 lemon, juice only
½ tsp red chili powder

Method Of Preparation

For the marination:
1 tsp cumin powder
3 tbsp garlic-ginger paste
1 cup yogurt
1 tsp garam masala
½ tsp coriander powder
½ tsp salt
For the sauce:
3 tsp tomato puree
1 onion
½ cup cream or yogurt
1 tbs coriander powder
1tbs ginger garlic paste
1 tsp cumin
½ tsp sugar
1 tbsp lemon juice
¼ cup butter

· For marinating the chicken:
· Make few cut across each chicken chunk with a knife. This helps the ingredients seep into the meat.
· Mix the lemon juice and red chili powder and spoon over the chicken.
· Add to the yogurt garam masala, ginger-garlic paste, coriander, cumin, salt.
· Pour this marinade over the chicken. Marinate the chicken for at least 2 hours (ideally for 24 hours).
· ▫ Bake the chicken at 350 F for 30 minutes.
· The sauce:
· Cook the tomato puree and onion in butter till the onion is brown.
· Add the ginger-garlic paste, cumin, sugar, lemon juice and coriander powder to the sauce.
· Cook the sauce for 3 minutes on medium heat. Add the chicken chunks and cream to the sauce and cook for 7-10 minutes.
· Garnish with coriander leaves.
· Serve as a main dish with rice or bread.

ONION KULCHA

(makes 6)
Ingredients
1½ cup flour
2 onion, chopped
3 green chilies, chopped
2 tbsp coriander leaves chopped
1 tsp cumin seeds
½ tsp grated ginger
2 tbsp melted butter
salt to taste
vegetable oil

Method of Preparation
· Sieve the flour.
· Mix all ingredients thoroughly and make a stiff dough by adding just enough water.
· Knead the dough and divide it into 6 portions.
· Roll out each portion of the dough into a thin round with the help of a little flour.
· Make a few light, horizontal slits on one side of each round.
· Cook on a hot tawa (griddle) on both sides using a little oil until golden brown spots come on top.
Serve hot.

NAAN

(makes 6-8)
Ingredients
1 tsp sugar
1 tsp fresh yeast
¾ cup warm water
1½ cups all-purpose flour plus extra for dusting
1 tbsp oil
1¾ oz/50g unsalted butter plus extra for greasing
1 tsp onion seeds
salt to taste

Method Of Preparation

· Place the sugar and yeast in a small bowl or measuring cup, add the warm water and mix well until the yeast has dissolved. Let stand for 10 minutes, or until the mixture is frothy.
· Sieve the flour. Place the flour in a large bowl. Make a well in the center, add the oil and salt, and pour in the yeast mixture. Mix with your hands to form a dough, adding more water, if necessary. Turn out onto a lightly floured counter and knead for 5 minutes, or until smooth.
· Return the dough to the bowl, cover, and let rise in a warm place for 1½, or until it has doubled in size.
· Preheat the broiler to high, and grease a sheet of foil. Turn a dough out onto a floured counter and knead for 2 min. Break off small balls with your hands and pat them into circles 4½ inches/12 cm in diameter and ½ inch/1 cm thick.
· Place the dough circles onto the grassed foil and cook under the very hot broiler for 7-10 minutes, turning twice, brushing with the butter and sprinkling with the onion seeds.
Serve warm or keep wrapped in foil until required

GARLIC NAAN
For garlic naan add 3-6 chopped garlic cloves to the dough.

GOBI PARATHA (unleavened bread stuffed with cauliflower)

Ingredients

Dough:
4 cups sifted whole wheat flour plus extra for dusting
½ salt
1½ cups water
Filling
2 cauliflower cut into flowerets
5 tsp salt
2 onions finely chopped
1½ cumin seeds
5 green chilies finely chopped
½ cup coriander leaves chopped
for frying:
6 tbsp vegetable oil

To make a dough

1) Mix flour, salt and 1 cup water. Add enough of remaining water (6 tbsp), (2 tbsp at a time) mixing till dough forms a soft ball (stop adding water before dough becomes we and sticky)
2) Knead till dough is smooth and elastic (takes 3 minutes). Keep covered with a cloth for about ½ hour.

To make a filling
· Grate cauliflower. Mix it with salt. Keep aside for 15 minutes. Squeeze out and discard water. Add remaining ingredients. Mix.
· With greased hands, knead the dough. Make 12 balls approximately 4 cm in diameter. Keep covered with a cloth.
· On a floured board, roll each ball of dough into a flat round 10 cm in diameter.

Stuff paratha: (use 5 tbsp filling for each round of dough)·

Heat tava on medium heat for about 3 minutes.
Put round on tava. Cook for 1 min and turn it over and cook until golden brown.

Aloo Paratha

Ingredients

Chappathi atta - 200 gms

jeera - 1 tsp

chilli powder - 2 tsp

turmeric powder - 1/2 tsp

yoghurt (dahi) - 3 - 4 tbsp

Cooking Oil - 2 tbsp

Potato - 2 - 3 medium sized

salt to taste
Method of Preparation

Boil 2 - 3 medium sized potato, remove skin and mash it.In one bowl take 200 gms chapati atta. Add jeera, chilli powder, turmeric powder and salt.Mix it well.Add mashed potato, mix it with 3 - 4 tbsp yoghurt, 2 tbsp cooking oil. Add little water tomake a soft dough. Keep a side for about 15 to 20 minutes.Make frying pan (tava) hot on medium heat.Take small ball from dough and roll it for a while. Then just apply a little oil by four fingersand fold it into half. Again apply little oil and fold it. It will get triangular shape.Roll it in triangular way.Place it on hot tava. When it gets little brown, apply oil or ghee. Turn it and again apply oilor ghee on other side. Keep turning simultaneously until it gets golden brown.

Mixed Vegetable Bhajji

Ingredients

2 cups Gram flour
¼ cup Rice flour
2 tsp Chilipowder
Salt to taste
A pinch of Baking Soda
Vegetables like Banana,Eggplant, cut lengthwise and Onion cut into rings
Oil for frying


Method Of Preparation
Mix all the ingredients except vegetable, add enough water to make a thin batter. Dip the vegetable in to batter and deep fry them in the hot oil. When it turns golden and crisp, remove from the oil,drain and serve.

Spicy Sev

Ingredients
Gram flour (besan) 2 cups
Ajwan (Oman) seeds ½ tsp
Red chilli powder 11/2 tsp
Oil 1 tbsp
Salt to taste
Asafetida 2-3 pinch
Water to make dough
Oil to deep fry

Method of preparation
Mix the chilli , oil, and salt and seeds into flour
Add enough water to make a dough which is quite gooey.
It should not be pliable but sticky
Grease the inside of a seva press, fill with dough
Press into hot oil and fry lighty on both sides.
Drain well and cool before storing

Shrikhand

Ingredients

Curd ½ kg
Sugar 300 gms
Cardamom powder ½ tsp
Saffron few strands
Pista and almond crushed ½ tbsp

Method of Preparation

Tie curd in a muslin cloth overnight (6-7 hours). Take into a bowl add sugar and mix. Keep aside for 25-30 minutes to allow sugar to dissolve. Rub saffron into 1 tbsp milk till well broken an dissolved into curd. Pass through a big holed strong strainer , pressing with hands or spatula. Mix in cardamom powder and dissolved saffron and half nuts.
Empty into glass serving bowl, top with remaining nut crushed .
Chill for 1-2 hours before serving

Shahi Paneer

Ingredients
Paneer 250 gms
Ghee or butter-3 tbsp
Onion chopped nto strips 1
Ginger chopped ½”
Green chillies chopped 2
Tomatoes chopped 4
Cardomoms crushed 2
Beaten curd ¼ cup
Red chilli powder ½ tsp
Garam masala ½ tsp
Salt to taste
Milk ½ cup
Tomato sauce 2tbsp

Method of Preparation

Chop the paneer into 2” fingers. Heat half the ghee. Add onion, ginger, chilli and cardamom. Fry for 3-4 minutes. Add tomatoes and cook for 7-8 minutes, covered.
Add curd and cook for 5 minutes. Add ½ cup water and cool. Blend in a mixie till smooth. Heat remaining ghee, add gravy and other ingredients except milk and paneer.
Just before serving , heat gravy and add milk and paneer fingers and boil for 3-4 minutes. Garnish with chopped coriander and grated panner.

Gopi Manchurian

Ingredients

Medium sized cauliflower clean and broken into big florettes -1
Spring onion finely chopped - 1 small
Ginger finely chopped -2tsp
Garlic finely chopped -1 tsp
Plain flour ¼ cup
Corn flour 3tbs
Red chilli powder- ¼ tsp
Red chillies (dry)- 2
Oil -3tbsp
Milk -1tbsp

Method of Preparation

Boil the florettes for 3-4 minutes in plenty water to which a tbsp of milk has been added. Drain and pat dry on a clean cloth . make thin batter out of flour and 2 tbsp cornflour, adding ¼ tsp each of ginger and garlic and red chilli powder and salt to taste. Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.

In the remaining oil add remaining ginger, garlic, and crushed red chilli and fry for a minute. Add the salt and spring onion. Stir fry for a minute. Add 11/2 cups water andbring to boil. Add 1 tbsp cornflour to ¼ cup water and dissolve well. Gradually add to the gravy and stir continuously till it resume boiling. Boil till the gravy becomes transparent. Add florettes and soya sauce.

Serve hot

Aloo Palak

Ingredients
Chopped Spinach 3 cups
Chopped Onions 2 large
Tomato grated 1
Green Chilies 2
Ginger 1” piece
Lemon Juice 1tsp
Wheat or other flour ½ tsp
Red chilli powder 1tsp
Cinnamon clove powder 1tsp
Turmeric powder ¼ tsp
Cumin seeds ½ tsp
Asafoetida 2 pinch
Garam Masala ½ tsp
Butter ½ tsp
Ghee ½ tbsp
Salt to taste

Method Of Preparation

Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown. Drain the potatoes , keep aside. In the same hot ghee add the cumin seeds. Add the ginger, onions and fry till very tender. Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes. When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice just before serving heat butter in a tiny saucepan and add the asafetida. Pour over the vegetable and mix gently. Serve hot with naan or parathas or even rice.

METHI CHAMAN BIRYANI

Ingredients
Fresh fenugreek leaves (methi): ½ small bunch
Cottage cheese (paneer), cut into ½ inch cubes: 300 grams
Basmati rice, soaked: 1½ cups
Sweet corn kernels, blanched: 1 cup
Yogurt: 1½ cups
Salt: To taste
Turmeric powder: 1 teaspoon
Ginger paste: 2 tablespoons
Garlic paste: 2 tablespoons
Green cardamoms: 2
Black cardamom: 1
Cloves: 3-4
Cinnamon: 1 inch stick
Black peppercorns: 5-6
Saffron: A generous pinch
Warm milk: ½ cup
Ghee: 3 tablespoons
Onions, sliced: 2 large
Green chillies, chopped: 2
Coriander powder: 2 tablespoons
Cumin powder: 1 tablespoon
Red chilli powder: 1 teaspoon
Garam masala powder: 2 teaspoons
Fresh coriander leaves, chopped: 2 tablespoons
Ginger, cut into thin strips: 2 inch piece
Fresh mint leaves: 10-12
Fried onion slices: ½ cup
Atta dough: To seal
Method of Preparation
1.Mix together yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic pastes in a bowl. Add paneer and corn, mix well and marinate for about half an hour in a cool place.
2.Cook rice in four cups of boiling salted water, along with green cardamoms, black cardamom, cloves, cinnamon and peppercorns till almost cooked. Drain and keep the rice warm.
3.Soak saffron in warm milk.
4.Heat two tablespoons of ghee in a thick-bottomed pan. Add onions and green chillies and sauté, stirring continuously, till onions turn a light golden brown.
5.Add the remaining ginger and garlic pastes and mix well. Add methi and cook over high heat for ten minutes, stirring continuously. Add marinated paneer and corn
6.Add coriander powder, cumin powder and red chilli powder and mix thoroughly.
7.Add salt, half the garam masala powder and coriander leaves. Cook for five minutes over medium heat, stirring occasionally.
8.Arrange half the quantity of cooked methi, corn and paneer in a handi and spread half the quantity of cooked rice on top. Sprinkle a little of the remaining garam masala powder, half the ginger strips, half the saffron-flavoured milk and mint leaves.
9.Layer the remaining methi, paneer and corn mixture on top of the rice, followed by the cooked rice. Sprinkle remaining ginger strips, saffron milk, garam masala powder and mint leaves over the top.
10.Melt the remaining ghee and drizzle it over the dish.
11.Cover the handi with a lid and seal the edges with the atta dough. Place the handi on a heated tawa and cook over low heat for fifteen minutes.
12.Serve, garnished with fried onion slices and raita

HARE MATAR AUR PANEER KE SHAAMI KABAB

Ingredients

Green peas, coarsely ground: ½ cup

Cottage cheese (paneer): 350 grams

Yam (suran), boiled and mashed: 300 grams

Oil: 1 tablespoon + to shallow-fry

Cumin seeds: 1 teaspoon

Ginger, chopped: 1 inch piece

Green chillies, chopped: 6

Salt: To taste

Fresh coriander leaves, chopped: 2 tablespoons

Turmeric powder: ¼ teaspoon

Garam masala powder: 1 teaspoon

Red chilli powder: 1½ teaspoons

Chaat masala: ½ teaspoon

Dried mango power (amchur): ½ teaspoon

Cornflour: 2 tablespoons

Coriander and mint chutney

Method Of Preparation

1.Grate paneer and knead till smooth.

2.Heat one tablespoon of oil in a pan. Add cumin seeds and when they begin to change colour, add green peas, ginger, green chillies and salt and sauté over medium heat for two minutes. Transfer to a plate and set aside to cool.

3.In a large bowl, combine paneer, sautéed green peas, yam, coriander leaves, turmeric powder, garam masala powder, red chilli powder, chaat masala, amchur and cornflour and mix well. Adjust seasoning.

4.Divide the mixture into sixteen equal portions and shape into lemon-sized balls. Flatten the balls lightly to form kebabs.

5.Heat oil in a frying pan and shallow-fry the kebabs over medium heat till golden. Drain on absorbent paper

6.Serve hot with coriander and mint chutney.

GUJARATI KADHI

Ingredients
2 Cups Sour Curd

4 tsp Besan (kadalapodi)

1/2 inch Ginger chopped

2 Green chillies, chopped

Salt To Taste

Handful Corainder leaves

2 tsp Oil

1 Pinch Turmeric powder

1/2 tsp Cinnamon powder
Seasonings:
1/4 tsp Cumin seeds 1/4 tsp Mustard seeds Few Curry leaves1 Pinch Asafoetida

method of preparartion

Beat the curd and add two cups of water. Add the besan, salt, turmeric powder and mix well.Make a paste of ginger, chillies, cinnamon and corainder leaves. Boil the curd mixture on slow heat and stir constinuosly. Add the ground paste, and boil again. Heat oil in a pan, add all seasonings. Fry until they splutter.

Pour this seasonings over guajarati kadhi. Garnish with corainder leaves and serve hot with rice.