Supreme Recipes

Ingredients

6-7 Fish pieces
10 Garlic flakes
2" pieces Ginger
1 1/2 cup Tomato puree
4 Red chillies
3 onion
1 lemon
Few curry leaves
1/2 tsp Turmeric powder
1/4 tsp Fenugreek powder
3 tbsp oil
salt to taste

Method

Grind red chilli,ginger,garlic,fried onions,fenugreek seeds to a paste.
Wash and dry the fish pieces.Apply salt and keep aside.
Heat oil and fry the fish pieces till almost done and keep aside.
Heat oil season it with curry leaves.Add the grounded paste,turmeric pwd,and salt.Keep stirring till oil floats on top.Add lemon juice,tomato puree and fried fish.
Gently stir till well cooked. Serve hot.

Ingredients

1 cup Amul milk powder
3 Eggs
1 cup Sugar
1 cup oil or ghee
Almonds for garnish

Method

Heat oil in a non-stick pan to a warm temprature.Add milk powder and cook till golden brown.
Add well beaten Egg and cook with constant stirring.Then add sugar and cook till the mixture leaves it sides.
Garnish it with nuts.

Ingredients

125gms Paneer
1 1/2 tbsp Cornflour
1 1/2 tsp Plain four
4 long slit Green chillies
1 1/2 tsp Vinegar
1/4 tsp Garlic paste
1/4 tsp Black pepper
1/4 tsp Ajinomoto
2 tsp Soya sauce
5 tsp red chilli sauce
2 1/2 tsp Tomato sauce
1/4 tsp Sugar
Salt to taste
Oil for deep frying

Method

cut Paneer in cube shape pieces.
Mix flour, cornflour and 1/2 tsp of salt with water into a thin paste.Dip paneer in the paste any deep fry it till golden brown in colour .Keep them aside

Heat 2 tbsp of oil. Fry green chili and garlic. Add all the other ingredients such as salt, sugar,black pepper, ajinomoto, chili sauce, tomato sauce, soya sauce,vinegar and 2 tbsp. of water. Cook for half a minute. Add fried Paneer.Mix it well. Cook till it well done. Serve hot.

Ingredients


3/4 cup yogurt
1 tbsp ginger(minced)
1 tbsp chopped cilantro
2 tsp redchilli powder
1 tsp coriander leaves (ground)
1 tsp dried mint leaves
1 tbsp fresh olive oil
salt to taste
1/2 kg skinless, boneless chicken breasts, cut into 1 cubes
Lime wedges for garnish

Methods

Marinate Chicken in yogurt, ginger, cilantro, chilli powder,
coriander and mint and refrigerated 4 hours and up to overnight.

Heat a non-stick pan.Add little oil and cook till the chicken turns golden brown in colour. Sprinkle with chopped cilantro and garnish with lime.

This simple recipe is delicious and can served with cucumber salad.

NGREDIENTS

1/8 cups warm water
3 cups bread flour
2 tablespoons dry milk powder
2 tablespoons white sugar
1 1/2 teaspoons salt
2 tablespoons margarine
2 teaspoons active dry yeast
2 teaspoons garlic powder
3 tablespoons dried minced onion
1 cup shredded sharp Cheddar cheese

Method

Add water, flour, powdered milk, sugar, salt, butter or margarine and yeast into bread machine in the order suggested by your manufacturer. Set for basic cycle with the light crust.
When alert sound or when indicated by your manufacturer add the garlic powder, 2 tablespoons of the onion flakes and all of the shredded cheese. After the last knead sprinkle the remaining tablespoon of onion flakes over dough.
Enjoy hot and fresh bread.

INGREDIENTS

6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 egg, beaten
235 ml buttermilk
4 g garlic powder
125 g all-purpose flour
120 g seasoned bread crumbs
salt to taste
5 g baking powder
oil for frying

Method

Place chicken strips into a large, resealable plastic bag.
In a small bowl, mix the egg, buttermilk and garlic powder.
Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.
In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder.
Remove chicken from refrigerator, and drain, discarding buttermilk mixture.
Place chicken in flour mixture bag. Seal, and shake to coat.
Heat oil. Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.

Ingredients

1 head Cauliflower
300 ml White Vinegar
100 g Sugar
40 g Salt
1 Table spoon Pickled Capers
150 g White Onions

Method

Break up cauliflower into small rosettes
Bring to boil all other ingredients
Add cauliflower, bring back to boil and remove from pot immediately as cauliflower will overcook when left in the hot pot
The pickled cauliflower can be an antipasto item or a component in a salad, served with meat dishes or is just a great tasting snack in itself.
Keeps for ages in the refrigerator provided you leave it covered with the pickling liquid.

Ingredients

1 2-pound wild salmon fillet
2 tablespoons olive oil
3 cloves garlic, crushed
Juice of one lemon
1 teaspoon Worcestershire sauce
1/4 cup soy sauce
Mrs. Dash or lemon pepper seasoning


Method

Preheat barbecue grill.
Rinse salmon fillet and pat dry with paper towel.
Cut a piece of foil 4 inches longer than the length of the salmon. Brush it with olive oil.
Lay fillet, skin-side down, on foil. Curl edges of foil up around salmon to prevent juices from running out, leaving the top uncovered.
Spread garlic evenly across salmon.
Combine lemon juice, Worcestershire sauce, and soy sauce, and pour over fillet.
Sprinkle liberally with seasoning.
Place salmon fillet on foil about 6 inches from coals or gas flame. Indirect heat is best.
Cover grill. Cook 15 minutes. Do not turn.
Check salmon.
Salmon is done when flesh has turned paler pink and flakes with a fork.
Do not overcook.

Ingredients

100 gms Chopped Spinach
6 slices cheese
8 eggs, beaten
1 cup milk
½ teaspoon salt
¼ teaspoon pepper

Method

Arrange cheese slices to cover bottom of a buttered 9" pie pan.
Beat together eggs, milk, salt,and pepper with a fork.
Add Chopped Spinach and mix. Pour over cheese.
Bake, uncovered, at 350º for 40 minutes. Let stand 5 minutes before cutting.
Serves 3 or 4

Ingredients

1 package (12 oz.) fresh cranberries
1 ½ cups sugar
3 cups boiling water
3 packages (3 oz. each) orange jello
2 cans mandarin oranges, drained and cut in
small pieces
1 cup chopped walnuts or pecans
1 can crushed pineapple, undrained
Topping
1 cup frozen or fresh cranberries, roughly chopped
Fresh mint leaves

Method

Grind cranberries in food grinder, stir in the sugar to blend. Set aside.
Dissolve gelatin in water; cool until mixture begins to thicken.
Add to cranberry mixture. Add oranges, nuts, and pineapple. Stir well; pour into lightly oiled 8-cup mold. Chill overnight.
Unmold and serve with toppings of roughly chopped cranberries and fresh mint leaves.

Ingredients

3 cups canned sweet potatoes
½ cup milk
2 eggs
½ cup butter
½ cup sugar
Topping:
1 cup brown sugar
½ cup flour
1/3 cup butter
1 cup pecans

Method

Mix topping ingredients in a small bowl; set aside.
Mix all other ingredients with blender (or with hand mixer on high) until smooth.
Spread in greased 9 x 13 baking dish.
Bake at 350º for 35 minutes. Remove and stir.
Then sprinkle topping over and bake for an additional 10 minutes.

Ingredients

1 large onion
1 cup chopped celery
¼ cup butter or margarine
¼ cup all purpose flour
¾ teaspoon dry mustard
2 teaspoons Worcestershire sauce
2 cups chicken broth
2 medium carrots, chopped (1 cup)
2 large potatoes, pared & cubed (3 c.)
3 cups milk
3 cups shredded sharp cheddar cheese
(12 ounces)
¼ teaspoon pepper
salt (optional)

Methods

Sauté onion and celery in butter in kettle 3 minutes or until soft.
Stir in flour, mustard and Worcestershire sauce. Cook, stirring, 2 minutes or until vegetables are evenly coated and mixture is bubbly.
Stir in broth, carrots, and potatoes.
Bring to boiling. Lower heat; cover; simmer, stirring occasionally,25 minutes or until potatoes and carrots are tender.
Add milk. Cook over medium heat until ALMOST boiling; do not boil.
Reduce heat to low; stir in cheese until melted. Add pepper and salt, if you wish.
Ladle into soup tureen or heated soup bowls. Garnish with extra cheese.

Ingredients

2 cups Bisquick
2/3 cup milk
½ cup shredded cheddar cheese
¼ cup margarine
¼ teaspoon garlic powder
1/8 teaspoon dried parsley flakes

Method

Heat oven to 450º.
Mix Bisquick, milk and cheese until soft dough forms. Beat vigorously
for 30 seconds.
Drop by spoonfuls onto ungreased baking sheet. Bake for 8-10 minutes until golden brown.
Combine margarine, and garlic powder.
Brush over warm biscuits before removing from baking sheet.
Serve warm. Makes 10-12 biscuits

Ingredients

1 package yeast
1 ½ cups warm water
1 tablespoon honey
5 - 5 ½ cups flour
salt, parmesan cheese, garlic powder or garlic
salt

Method

Dissolve yeast in warm water; add honey. Add flour gradually; mix together and knead 10
minutes.
Heat oven to 200º, then turn off. Let dough rise in oven.
Cut into 32 pieces and roll into 10 inch ropes. Put on greased cookie sheets, eight to a sheet. Let rise 15 minutes.
Brush with butter, sprinkle with salt or other seasonings (Our favorites are listed above. You could also try onion salt, Italian seasonings, sesame or poppy seeds.)
Bake at 400º for 8-12 minutes. Watch for browning on the bottoms

Ingredients

2 ½ cups flour
5 teaspoons baking powder
6 tablespoons sugar
1 ½ teaspoons salt
2 eggs
1 ½ cups milk
6 tablespoons oil
1 cup washed blueberries

Method

Stir all ingredients together and fry on a hot griddle

Ingredients

3 eggs, beaten
1 cup sugar
2 cups milk
2 tablespoons oil
dash of nutmeg
4 cups flour with
2 tablespoons baking powder,sifted together

Method

Mix ingredients together well. drop by spoonfuls into hot oil.

Ingredients

2 cups milk
3 tablespoons shortening
4 teaspoons salt
2 tablespoons sugar
3 cups water
flour
2 packages yeast
½ cup warm water
1 teaspoon sugar

Method

Scald milk and pour over shortening, salt, and 2 tsp sugar.
Add 3 cups water to make mixture lukewarm.
Beat in flour to make a thick sponge. Add yeast dissolved in ½ cup warm water
and 1 tsp. sugar. Mix well.
rest until sponge mixture becomes bubbly, about 20 minutes.
Add flour and knead until dough is no longer sticky and is firm. (Mom didn't give the amount
of flour.)
Let mixture rest and knead down 2 or 3 times at 20 minute intervals.
Turn into large greased container. Let raise in warm place until double in size. Knead down again.
Divide the dough into 5 equal parts, form into loaves and put into greased bread pans.Let raise until double in size.
Bake at 375º for 20 minutes, then turn heat to 350º and bake 25 minutes longer.

Ingredients

2 cup milk + 2 cup water
2 packages yeast
1 teaspoon sugar
1 cup white sugar
2 tablespoons salt
½ cup oil
5 cups flour
1 or 2 eggs can be added
6 cups flour

Method

2 cups milk and 2 cups water warmed to luke warm. Dissolve yeast in small amount of warm water and 1 tsp. sugar. Add yeast to milk mixture.
Also add 1 cup white sugar, salt, and oil. Gradually add 5 cups flour, mixing well. Let mixture raise until bubbly. (1 or 2 eggs can be added now.)
Add 6 more cups flour. Mix well and knead. Let raise until doubled.
Punch down dough and let raise again. Buns can then be formed and placed on cookie sheets. When doubled in size they should be baked in a 350º to 375º oven for 15-17 minutes.

INGREDIENTS

4 de-boned chicken legs with skin
2 tbsp lime juice
2 tsp chopped garlic
1 tbsp chopped spring onion
salt and pepper
50 gm butter pared rind and juice 2 limes
125 ml chicken stock
1 ½ tsp corn flour
1 tbsp water
1 tbsp chopped garden herbs
½ tsp sugar
¼ tsp mild chilli powder
1 tbsp melted butter

METHOD

Place chicken skin-side down on a board. Sprinkle on 2 tbsp limejuice, garlic, spring onion and seasoning.
Heat butter in a pan, add chicken to pan with rind and juice of 2 limes. Season. Sauté until cooked.
Strain juices from pan. Add stock, return to the flame and thicken with corn flour.
Season and add herbs. Sprinkle remaining ingredients over chicken and grill until crisp.
Serve hot with the gravy.

INGREDIENTS

2 pieces chicken
1 cup water
½ tsp salt
2 tbsp chopped coriander
1 piece cinnamon
6 cloves
1 small piece ginger
5 green chillies
6 pieces garlic
½ tsp cumin seeds
2 pieces cardamom
4 tsp vinegar
4 tbsp oil 10 onion rings

METHOD

Add salt to chicken and cook in water on full flame for 3 minutes.
Grind coriander, cinnamon, cloves, ginger, green chillies, garlic, cumin seeds, cardamom, vinegar and white rum to a paste.
Add paste, two tbsp oil and onion rings to the cooking chicken and reduce flame to low.
After ten minutes add two more tbsp oil and white rum. simmer on fire till all the water evaporates and the chicken readies.
Serve hot with salad and chips.

INGREDIENTS

250 gm semolina
650 ml water
75 gm ghee
05 gm mustard seeds
02 gm black gram dal
02 gm bengal gram dal
100 gm onions
05 gm green chillies
25 gm cashew nuts
02 gm curry leaves
salt

METHOD

Boil water. Slice onions and cut the chillies lengthwise.
Heat a deep pan with ghee. Add mustard, when crackling add the dals and sauté until golden.
Add onions, curry leaves, cashew nuts and green chillies. When the onions are translucent add semolina and sauté.
Add the boiling water and stir rapidly with the salt.
When the moisture is absorbed, the upma is cooked.

INGREDIENTS

100 gm toor dal
100 gm tomatoes
500 ml water
25 gm tamarind
Rassam Powder
10 gm peppercorns
10 gm cumin seeds
10 gm coriander seeds
03 gm red chillies
Tempering
30 ml oil
03 gm mustard seeds
02 gm curry leaves
03 garlic cloves
10 gm sprigs of coriander leaves
salt

METHOD

Crush garlic and chop tomatoes.
Soak the tamarind and extract the pulp.
Roast the ingredients for the powder and grind until fine.
Boil the dal with tomatoes till the lentils are mashed and set aside.
Heat oil and add mustard seeds, leave until it crackles.
Add the crushed garlic, curry leaves and the coriander leaves.
Mix the dal and water to get the required rassam consistency.
Mix in the tamarind pulp. Add the rassam powder.
Boil for 5 minutes on a low flame.

INGREDIENTS

3 cup semolina
2 tbsp oil
2 dry red peppers-broken into pieces
6-7 curry leaves
1 tsp mustard seeds-for seasoning
salt to taste
1 cup sour yogurt
1 tsp eno’s fruit salt

METHOD

Heat the oil and add the peppers, curry leaves, mustard seeds and when they splutter, add the semolina and sauté over low heat, till an aroma emanates.
Take it off the heat and let it cool.
When cool, mix the semolina and yogurt to a smooth batter add the salt. Keep aside in a warm place for about an hour.
Add the eno’s and steam immediately in an idli steamer for 6-9 minutes (cocktail sized) and 15-20 minutes if the bigger size.
You will have to judge the time after trying a few first.

INGREDIENTS

500 gm fish-filleted and cut into desired sized pieces
For the batter
200 gm gram flour
water
5 gm red chilli powder
5 gm turmeric
3 gm crushed cumin
salt
2 gm soda bi-carb
oil for deep frying
chaat masala

METHOD

Make a thick batter with water, flour, red chilli powder, cumin, turmeric, salt and soda bi-carb.
Coat each slice with the batter and deep fry.
Sprinkle with chaat masala and serve with ketchup or chutney

INGREDIENTS

1/2 cup maida
1 egg
1/4 cup milk
water as required
1/4 tsp salt
1 tsp oil
oil for cooking the pancakes
Filling
cup grated coconut
1 cup broken up jaggery
1 tsp crushed cardamom seeds

METHOD

Mix flour, salt, egg, oil and enough milk to form a thin paste, of pouring consistency. Let it rest for 15 minutes.
Put a heavy- based frying pan over high heat and add one tbsp of oil.
Lower the heat, turn the oil around in the pan, and drain off excess oil, leaving the pan only brushed with oil.
Increase the heat again, and pour batter and swirl the pan around immediately to coat the bottom.
Lower the heat, cook on one side till a light brown, then turn over and brown the other side and keep aside.
For the filling, dissolve the jaggery in a little water over low heat.
When melted add the coconut and cardamom and cook till excess water dries out .
Place a little filling on one side of a pancake, and roll tightly. Serve hot or cold.

INGREDIENTS

250 gm chicken-boneless, minced fine
1 tbsp hung yogurt
1/2 tsp ghee
salt to taste
1/8 tsp black pepper powder
1 tsp garlic-chopped
1 tsp ginger-chopped
ghee to pan fry

METHOD

Grind chicken, salt, black pepper, garlic and ginger, to a slightly grainy consistency.
Add to it the yogurt and 1/2 tsp ghee, mix well and form into small rounds.
Heat the ghee (a layer of it in the pan) and put the chicken balls into it.
Turn all around over high heat, till they look a little opaque, Cover and cook till cooked through (about 10 minutes or so), stirring off and on.
If you want to freeze them, brown them over high heat till a light brown, cool and freeze. Complete the cooking after thawing them, whenever needed.

INGREDIENTS

3 cups refined flour
1 tsp salt
2 cups unsalted butter
1 cup iced water
1 kg chicken-boneless, chopped fine
1 cup onions-chopped fine
2 tbsp butter
1 tsp salt
1 tsp Black pepper powder
egg yolk-mixed with 2 tbsp milk for brushing

METHOD

Mix maida, salt and 1 cup butter into a crumbly consistency. Add some of the water and continue to mix into a crumbly mixture.
Add some more water till no dry particles remain. Cover in plastic wrap and refrigerate for 1 hour or so.
Beat the butter into a 6” square between two sheets of plastic.
Roll the dough into a rectangle 12”x 26”.
Place butter in center and fold first one end over, then the other.
Press edges to seal and refrigerate for 15 minutes.
Roll dough into a long strip again, fold one third from one end towards center and then the other. Chill.
And repeat twice more before using as required.
Heat butter and add onions when butter melts.
Sauté till onions are a little soft.
Add chicken, salt and pepper and stir-fry till chicken is tender.
Roll dough 1” thick, cut into rectangles.
Wet edges, place chicken mixture in one half and fold over.
Press to seal.
Brush top with egg yolk mixture and bake in a hot oven 425 F-200C for 15 to 20 minutes.

INGREDIENTS

300 gm peeled sliced carrots
1 tbsp oil
200 ml vegetable stock
salt and pepper
grated nutmeg
2 eggs
50 ml cream
Orange sauce
200 ml of orange juice
½ tsp dried mint salt and pepper
1 tbsp shredded spring onions

METHOD

Soften carrots in oil. Pour in stock, seasoning and spice.
Cook until soft and blend. Pour in Cream and eggs.
Spoon mousse into small pieces of plastic wrap.
Poach in boiling water for about 15 minutes. Drain and unwrap.
Serve with orange Sauce.
To prepare the sauce, reduce orange juice by half over a moderate flame. Add mint and
seasoning. Serve with mousse, garnished with spring onions.

INGREDIENTS

½ kg white fish- cut into 2" cubes
1" piece coal
1 "paan" leaf
1 tbsp oil
1 tbsp melted butter
salt and pepper
1 tbsp butter
3 tbsp spring onions-finely chopped
3 tbsp cream
750 gm potatoes-mashed
2 tbsp chopped parsley
grated nutmeg
2 tbsp seasoned flour
Oil for frying

METHOD

Place fish in a bowl. Heat coal over a flame until it glows.
Push a beetle nut leaf (paan leaf) into the centre of the bowl of the fish.
Using tongs, put the glowing coal onto the leaf.
Heat 1 tbsp oil. Pour over the coal. Cover the bowl with foil. Set aside for ½ hour.
Arrange fish on a grill pan. Brush with butter and grill until fish flakes easily.
Flake fish with a fork.
Cook butter, spring onion and cream together for a minute. Add potatoes, parsley, nutmeg, fish and seasoning. Chill well.
Mould mixtures into small patties.
Coat with flour.
Shallow fry in hot oil for about 3 minutes on each side.
Drain and serve immediately.

INGREDIENTS

250 gm over ripe bananas
250 gm castor sugar
2 eggs
1 ¼ tsp bicarbonate of soda
100 ml milk
60 ml oil
125 gm flour
125 gm whole wheat flour
1 tsp cinnamon powder
½ tsp ginger powder
1 tsp vanilla essence

METHOD

Puree the bananas and sugar together until smooth.
Stir in remaining ingredients. Beat well for 1 minute
Turn into a ½ kg loaf tin, which should be lightly oiled and lined with butter paper.
Bake at 180 degrees centigrade for 20 minutes or until golden in colour and firm to touch
Cool for 5 minutes before turning onto wire rack

INGREDIENTS

100 gm flour
2 eggs
250 ml milk
1 tsp oil
Filling
750 gm apples- peeled, cored and roughly chopped
1 tsp butter grated rind
1 lemon
25 gm chopped candied peel
25 gm raisins
2-3 tsp sugar
Meringue
3 egg whites
150 gm castor sugar

METHOD

To prepare crepes, add liquid ingredients to the flour and form a smooth batter.
Leave the batter for 15 minutes before preparing pancakes in an oiled pan.
Soften apples in butter over a gentle flame with lemon rind. Add remaining ingredients.
Use to fill the pancakes, then roll and arrange in a buttered ovenproof dish.
Whip egg whites until stiff, gradually whisking in the castor sugar.
Spoon or pipe over pancakes.
Brown in a hot oven before serving.

INGREDIENTS

1/2 packet macaroni (100 gm)
4 cups water
1 tsp salt
1 tbsp oil
1/4 cup butter
1 1/4 cup tomato puree
1 capsicum-chopped fine
1 large onion-chopped fine
3/4 cup grated cheese
1/4 tsp powdered black pepper
2 tsp salt
1 tsp ajwain
1/2 cup cream cheese for garnishing

METHOD

Cook the macaroni in four cups water to which is added 1 tsp salt and 1 tbsp oil. Drain out the macaroni in a colander and return to the pan.
Mix the macaroni with the butter, tomato puree, capsicum, onion, 1/2 cup of the cheese, black pepper, salt, cream and ajwain and arrange onto the oven-proof serving dish.
Sprinkle the rest of the cheese over it, and bake in the pre-heated oven for about half an hour. Serve hot.

INGREDIENTS

2 eggs
¼ tsp salt beat together the salt and eggs
1 coarsely chopped onion
2 tbsp oil
2 cloves garlic-finely chopped
1/4 tsp ajino moto-optional
1 tbsp celery-finely chopped
1 tsp soya sauce
1 tsp vinegar
1 tsp chilli sauce
2 tbsp oil
1 cup rice

METHOD

Boil the rice, rinse under cold water till cool, and work 1 tbsp oil into it. Leave it to drain.
Heat 1 tbsp oil. Add the eggs and cook them, stir frying all the time so that they are cooked to a scramble. Keep aside till ready to use.
Heat the rest of the oil in a wok add the garlic and onion and stir-fry together over high heat for about 5 minutes or till the onion looks transparent, but is not soft.
Add the rice, Soya sauce, chilli sauce, vinegar and celery and mix together continuing to stir-fry over high heat.
Serve hot, garnished with the scrambled egg.
For vegetable fried rice, omit egg and add mixed cooked vegetables after the onions are transparent.

INGREDIENTS

1 cup dhuli urad ki daal (husked black gram)
2 tbsp ghee
1/2 tsp cumin seeds
1/8 tsp asafoetida
1 tbsp ginger-shredded thinly
1 tsp green chillies- shredded thinly or to taste
1/2 tsp turmeric
1 tsp salt or to taste
1/2 tsp chilli powder fried,
browned onions for garnish

METHOD

Wash the daal till the water runs clear and then soak in 2 cups of hot water for 2 hours.
Heat the ghee, and add cumin and asafoetida.
Add ginger and green chillies, sauté a little and add the daal.
Turn around to mix well, and add the turmeric, salt and chilli powder.
Add 2 cups hot water, bring to a boil and lower the heat, cook covered for about 10 minutes. Serve hot garnished with the fried onions.

INGREDIENTS

1 cup vegetables - cut thinly
2 tbsp maida
4 tbsp samolina
1 tsp salt or to taste
½ tsp chilli powder or to taste
½ tsp ginger-garlic paste
water, as required
oil to deep fry

METHOD

Wipe the vegetables dry with a cloth.
Mix the samolina, salt, chilli powder, ginger-garlic paste and add enough water to make into a pouring consistency - when you drop it from a spoon it should pour in a continuous line.
Dust the vegetables lightly, with maida, shaking off any excess.
Heat the oil, dip vegetables into the batter and place into the hot oil.
Turn, fry for a few seconds and remove from oil and keep aside on an absorbent paper.
Just before serving, fry once again over high heat, drain on absorbent paper and serve hot with a chutney.

INGREDIENTS

250 gm chickpeas
5 tea bags
75 ml oil
3 gm cardamom
100 gm onions
50 gm ginger garlic paste
100 gm tomatoes
20 gm crushed cumin powder
20 gm coriander powder
15 gm chilli powder
50 gm channa masala
05 gm garam masala
10 gm coriander leaves
10 ml lemon juice
10 gm chaat masala
salt

METHOD

Soak the chickpeas overnight and boil them with the tea bags.
Chop the onions and the coriander leaves. Puree the tomatoes.
Heat oil, add cardamoms, mix in the onions and sauté until golden.
Add ginger and garlic. Sauté for about 2 minutes.
Mix in the tomatoes and continuing sautéing. A
dd all the powders and the salt.
Cook the mixture for another 5 minutes, stirring constantly.
Add the chickpeas and boil, mashing a few grains with the spoon.
Mix in the rest of the ingredients and simmer for 10 minutes.
Serve garnished with coriander leaves.

INGREDIENTS

6 eggs – hardboiled
3 tsp coriander powder
1 ½ tsp chilli powder
1 tsp fennel seeds
1 tsp cumin seeds
½ tsp turmeric
½ ginger,
2 tsp garlic paste
2 tbsp oil,
½ tsp fenugreek seeds
½ tsp fennel seeds
a 2” cinnamon stick
3 onions – ground
250 gm tomatoes – peeled,seeded & ground
250 ml water
350 ml coconut milk
1 tbsp limejuice
chopped coriander

METHOD

Peel hard boiled eggs .
For the spice paste, grind coriander powder, chilli powder, 1 tsp fennel seeds, cumin, turmeric, ginger and garlic together with 2 tbsp water.
Heat oil, fry fenugreek and fennel seeds with the cinnamon for 10 seconds. Stir in onion. Cook until golden.
Add spice paste, cook once more for 5 minutes pouring in a little water to prevent scorching. Stir in tomatoes.
After 3 minutes, pour in water and simmer for 15 minutes.
Pour in coconut milk. Reheat.
Sharpen with limejuice.
Add eggs and serve

INGREDIENTS

250 gm whole wheat flour
salt
water
50 ml oil

Filling
500 gm potatoes
20 gm coriander leaves
20 gm ginger garlic paste
75 gm onions
05 gm green chillies
05 gm turmeric
05 gm chilli powder
salt
10 ml lime juice
oil for frying

METHOD

Make a soft dough with the specified ingredients.
Divide the dough into balls, as per the required size.
Chop the onions, green chillies and the coriander leaves.
Boil the potatoes; remove the skin and mash. Add the rest of the ingredients and mix well. Take each portion of the dough, flatten it on palm. Stuff the filling in the dough and roll into balls.
With a rolling pin, flatten the balls into 1/2" thick round parathas.
Grease a pan with a little oil and heat on a medium flame.
Cook the parathas until both sides are golden and cooked through.

Ingredients
1 cup toovar dal (soaked in water for one hour)
2 radishes
1 large tomato
1 large onion
1 tbsps. sambhar powder
1 tsp. jaggery
2 tbsps. finely grated coconut
A little mustard
2 sprigs of curry leaves
6 whole cashewnuts
2 tbsps. oil
Salt to taste.

Method

Scrape and cut radish into round pieces.
Heat oil in a kadai. Put in the mustard. When it splutters add chopped onion. Fry till golden brown.
Mix chopped tomato, curry leaves, sambhar powder and the grated coconut. Keen frying for a few minutes.
Add drained toovar dal and the radish slices. Add salt to taste and about two cups of water. Simmer on a slow fire till cooked.
Serve hot with rice

Ingredients

Onion 1 large
Green peppers 2
Tomatoes 2 large
Broccoli 1/2 lb.
Cauliflower 1/2 lb.
Butter 4 tbsp.
Red Chili Powder 1 tsp.
Turmeric 1/2 tsp.
Ginger 1 in. stick
Garlic 3 cloves
White vinegar 2 tbsp.
Tomato puree 2 tbsp.

Method

Chop onion; cut green peppers, tomatoes, broccoli, and cauliflower into 1 in. cubes.
Melt butter and saute onion. Add all the remaining vegetables and stir-fry for about 5 minutes over medium heat.
Add the spices and vinegar. Stir in the tomato puree, and simmer for about 5 minutes. Season to taste with salt and fresh-ground pepper.

Ingredients

6 paneer chunks about 1- inch each
1/4 cup oil
1 medium onion, chopped fine
1 tablespoon garlic/ginger paste,
1 large tomato, chopped
Dry Masala:
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon red chili powder
1/4 teaspoon turmeric
1/2 teaspoon garam masala
1/4 cup water
3 cups fresh shelled green peas
1 tablespoon cashew nuts, ground to a paste with a bit of water
Salt and
freshly ground pepper to taste

Method

Prepare the cheese chunks, and in a wok or heavy skillet fry them in hot oil until golden. Remove with slotted spoon and set aside to drain on a paper towel.
In the remaining oil sauté the chopped onion until it begins to turn brown. Do not scorch. Add the garlic/ginger paste and cook for 2 minutes.
Add the chopped tomato and cook for 5 minutes to achieve a thick gravy.
Add the dry masala and cook for 3 minutes more.
(NOTE: If the sauce is lumpy at this stage, puree it in a blender and continue.) Add 1/4 cup water,then stir in the peas.
Add the paneer cubes and cook for 2 minutes.
Stir in the cashew paste, add salt, pepper.
Serve hot.

Ingredients

Whole Wheat/Plain Wheat flour -- 1 cup
Sugar -- 6-7 tbsp
Milk -- 4 cups
Ghee/Unsalted Butter -- 4 tbsp
Chopped Almonds -- 1 tbsp or to taste
Chopped Pistachio nuts -- 1 tbsp or to taste
Raisins -- 1 tbsp or to taste

Method

Melt un-salted butter in a pan on a mild flame for a few minutes to prepare ghee from butter.
Now add wheat flour to this
Stir till the flour is very very light brown in color. ( At this point of time you can smell the aroma around!)
Add milk to wheat flour
Add sugar to mixture
Stir this mixture for 10-15 minutes on mild flame till its just a little bit thick (and NOT thick)
Add Almonds, Pistachio, Saffron (extremely good for winter)

Ingredients

1 cup rice.
1 medium sized onion.
1/2 cup green peas.
3 minced green chillies.
little garlic.
Mustard and cumin seeds for seasoning.
cut coriander leaves.
salt to taste.

Method

Cut onions into thin long slices.
Boil the rice separately.
Heat oil in a pan and season with mustard and cumin seeds.
Add cut onions and green chillies , fry until onion is light brown in color and add green peas. Pour little water and allow the mixture to boil till the mixture is dry.
Add the boiled rice and coriander leaves into the mixture and mix well.

Ingredients

4 cloves
4-5 cinnamon sticks
1 tsp cumin seeds
1 tsp coriander seeds
7 peppercorns
1 bayleaf
Ghee(clarified butter)

Method

Roast each of the above till they turn aromatic.
Powder to a fine powder using a coffee grinder and use as required.
This will keep well for months in a airtight container.
You can make a larger quantity of this by using the above ingredients in the same ratio

Ingredients

1 tbsp toor dal
5-6 dry red chillies
1/2 tbsp cumin seeds
1 tbsp coriander seeds
1 tsp peppercorns
1 tsp dry curry leaves
Ghee(clarified butter) for roasting

Method

Roast each of the above till they turn aromatic.
Powder to a fine powder using a coffee grinder and use as required.
This will keep well for months in a airtight container.
You can make a larger quantity of this by using the above ingredients in the same ratio

Ingredients

5 cups of whole milk
2 tsps vinegar

Method

Boil the milk in a open pan.
When it's boiling, add the vinegar and wait for the milk to curdle completely.
Take it off the fire and let it sit for 10 minutes.
Pour it onto a cotton/muslin cloth and tie it with a tight knot.
When all the water is drained from the paneer,shape it into a large rectangular block,transfer it into another piece of paper/cloth, wrap it properly and refrigerate it overnight.
Cut into cubes and deep fry in hot oil.
Drain and store in the frezer.

Ingredients

1 large eggplant
1 medium o nion, finely chopped
1/2 cup chopped coriander leaves
2 tomatoes, chopped finely
4 green chillies, chopped finely
1 cup cooked green peas
1 1/2 tsp dhania-jeera ( cumin -corainder) powder
1 1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp amchoor(mango powder)
Salt to taste
1 tsp sugar
3 tbsp cooking oil

Method

Rub 1/2 tsp oil on the eggplant and bake in an oven till the skin shrinks and liquid starts oozing out of the vegetable.
This will take around 30-45 minutes at 400 deg F.Take it out of the oven and peel it.
Mash the baigan and add the salt to it.
Heat the remaining oil and add the chopped onion.Fry till the onions turns translucent.
Add the green chillies and the tomatoes and fry till the mixture becomes homogeneous.
Now add all the spices and the sugar and fry for a minute.
Add the baigan and mix well.
Now add the peas and fry for a couple of minutes.
Add the chopped coriander leaves and some water to get a thick consistency.Mix well.
Heat through.
Serve when hot with plain rice/paratha.

Ingredients

1 lb Bhendi, washed
1 large onion , sliced finely
1/2 tsp cumin seeds
3 tbsp cooking oil
1 tsp lemon juice
For stuffing:
1 1/2 tsp red chili pwd
1 tsp amchoor
1 tsp cumin seeds
1/2 tsp saunf(fennel)
2 tsp dhania pwd
1 tsp garam masala
1/4 tsp turmeric
Salt to taste

Method

Make one slit on each bhendi and set side.
Heat 1 tbsp of the oil and fry the stuffing masala till well browned. Not more than a minute.
Stuff each bhendi with this masala and keep the remaining aside.
Heat the remaining oil, add the cumin seeds and when they splutter add the sliced onions.
When the onions start browning, add the remaining masala and the bhendi pieces.
Sprinkle some water and salt and cook covered on a low flame for 30 minutes.
Keep turning occassionally.
When the bhendi is done, take off the stovetop and sprinkle the lemon juice.Mix well.
Serve hot with chapati/rice and dal.

Ingredients

3 cups of rice, boiled
A bunch of coriander leaves.
3-4 green chillies.
2 tsp of coconut, shredded
3 medium onions,sliced fine.
1/2 an onion, chopped.
A few sticks of cinammon, a few
cardommom seeds, a few cloves.
1 1/2 tsp red chilli powder.
salt to taste.
2 flakes garlic.
1 inch piece ginger.
Ghee or melted butter for frying.
1 cup of cauliflower flowerets.
Some mixed frozen vegetables like beans,
carrots and green peas.
3 tsbp ghee(clarified butter)

Method

Grind together the 1/2 onion, coconut, garlic, ginger and coriander in the blender, to make a smooth paste.Keep aside.
Fry the onions in a the ghee or melted butter.Also add the cloves, cinnamon and cardommom.
When onions are browned properly, add the red chilli powder and fry for 30-45 seconds.
Now add all the vegetables,including the cauliflower and sprinkle some water on it.
Keep covered and cook on a low flame till the vegetables are cooked.This might take approximately 15-20 minutes.
Keep sprinkling water periodically to speeden up the process,but do not add excess water as it will ruin the pulao.
When the vegetables are done, transfer the vegeables to a big mixing dish, add all the boiled rice, salt to taste and the blended masala.
Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range.It is heated again to let the salt spread across the dish.
Serve with Raita

Ingredients

1 small Cauliflower, cut into flowerets
2 tbsp garlic paste
2 tbsp ginger paste
2 tsp red chilli powder
1/2 tsp turmeric powder
2 tbsp green chilli paste
1/2 bunch coriander leaves, chopped finely
A pinch of saffron (or red coloring), dissolved in milk
2-3 green onions (scallions), chopped finely (If you cannot find green onions, you can substitute with white,ordinary onions)
1 1/2 teaspoon of garlic, chopped
2 tsp soya sauce
1 1/2 tablespoon of cornflour , dissolved in water
1 tablespoon chapati atta(wheat flour)
1/2 cup rice flour
1/2 tsp baking powder
1/2 cup of cornflour
Juice of 1/2 lemon
Salt to taste
Oil for deep frying the cauliflower
2 tablespoon oil for sauce

Method

In a large bowl,combine the chapati atta , rice flour,1/2 cup cornflour,baking powder, salt, soy sauce,1 tablespoon garlic/ginger paste, 1 tsp chilli powder,turmeric powder and 1 tablespoon green chilli paste.
Mix well with water, till you get the consistency of thin batter.
Dip the cauliflower flowerets in this batter and deep fry in oil, drain and set aside.
In a open pan, add some oil and when it smokes add the remaining garlic and ginger paste.
The minute it starts turning brown, add the chopped onions and fry only till they start becoming translucent.
Now add the chopped garlic and green chilli paste and fry for a minute.
Add the soy souce and stir for a minute.
Bring down the heat and then add the cornflour-water paste and the red coloring.
The mixture will start to thicken......keep on stirring on low heat and when the mixture turns thick enough,add the chopped corainder leaves and stir for 20 seconds.
The leaves should not lose thier color.
Take this mixture from the heat and pour it onto the fried caulilower.
Serve hot

Ingredients

1 large raw mango
1/2 cup coconut gratings, fresh
8 gren chillies, minced
A pinch of hing (asoefetida) dissolved in 2-3 tsp water
4 tsps salad oil
1/2 tsp red chilli powder
Salt to taste
For seasoning:
1/2 tsp mustard seeds
1 sprig curry leaves
1-2 tsp oil for seasoning

Method

Grate the mango and set aside.
Crush together the coconut, green chillies and salt.
Make the dressing by combining the green chillies, salt, red chilli powder, salad oil and coconut.
Mix the dressing with the grated mango.
Season with mustard and curry leaves.