Supreme Recipes

Ingredients

Fig 250gms
Milk 1lt
Ghee 2 tbsp
Condensed milk gms
Dryfruits to garnish

Method

Soak fig in milk for 1 hr and grind it into fine paste.
Heat ghee in a pan add grinded mixture.
Add condensed milk when it boils.
Cook till the mixture leaves the sides of pan.
Garnish with dryfruits.

Ingredients

Milk 2lts
Khoya 100gms
Condense milk optional
Cornflour 2tbsp
Cardoman 2-4
Saffron a pinch
Thick cream 1 cup

Method

Boil milk and reduce into half.
Mix cornflour in a little cold milk and add to the boiling milk.
Cook till thick.
Add cream and sugar.
Remove from fire,cool and add khoya cardomom powder,saffron and dry fruits.
Pour in a kulfi moulder and freeze.

Ingredients

Coconut powder 250gms
Condense milk 1 tin

Method

Keep aside 50gms of Coconut powder.
Add remaining to condensed milk and cook on a low flame till the mixture leaves the sides of the nonstick pan.
Cool and roll into small balls and spread the remaining coconut powder over the balls.

Ingredients

1 bunch mint leaves, washed and chopped
1 small onion, chopped
3-4 cloves garlic, crushed
1 small piece ginger, sliced
4-5 green chillies, chopped
1 tsp coconut(optional), shredded
2-3 tsp lemon juice
1 tsp cumin seeds or powder
1 tsp urad dhal
1 tsp channa dal
Salt to taste

Method

Fry all these in a little oil, one by one.
Blend to a smooth paste using a little water.

Ingredients

2 medium tomatoes, choppped
1/2 tsp hing(asoefetida)
1 tsp mustard seeds
1/2 tsp methi(fenugreek) seeds
1 tablespoon coconut, shredded
3 tsp red chilli powder
1 tsp dhania (coriander) powder
1/2 tsp turmeric powder
1 very small ball of tamarind , de-seeded
1 small onion, minced finely
2 clovettes of garlic, minced finely
Salt to taste
3 tablespoons oil for frying

Method

Heat 1/2 the amount of oil and add the methi.
Fry for a minute and then add the tomatoes.
Fry till the tomatoes turn soft.
Blend this into a smooth paste, along with the tamarind and the coconut.
Set aside.
Heat the rest of the oil and add the chopped garlic and onion.
Fry till the onion turns translucent and the garlic browns.
Now add the spices(red chilli, turmeric and dhania) and fry for half a minute.
Add the blended paste, salt and hing and heat through.
Goes very well with plain rice or chapati.

Ingredients

Ricotta Cheese 2 lb.
Half and Half 2 qts.
Sugar 2 cups
Cardamon pods 5
Bay leaf 1
Vanilla 1 tsp.
Rose Water To taste (opt.)

Method

Mix 1.5 cups of sugar with the Ricotta cheese and bake it in a 400o F oven for about 1hr and 15 minutes in a flat dish covered with aluminum foil. The cheese should have hard- ened and turned a pale brown.
Thicken the Half and Half by simmering over low heat for a long time. This is best done in a microwave; if a microwave is not available, do it over low heat and stir frequently. Thicken until the volume drops to around half of the original volume.
Add the remaining 0.5 cup sugar, cardamon pods, bay leaf, vanilla and rose water to the Half and Half. Heat for a few minutes.
After the cheese has been baked, cut it into 1 inch squares and add to the hot thickened half and half.
Cool for a few hours in the fridge.

Ingredients

Fresh coriander leaves(cilantro/parsley) - 1 cup
Tomato - 1 large
Grated coconut - 1/2 cup
green chillies - 2
tamarind - a pinch
Salt - to taste

Method

Wash fresh coriander leaves and pick the leaves from the stem.Cut the tomato
into medium sized pieces.Add the other ingredients and grind it in the blender into
a thick paste.
Heat 3 spoons oil in a fry pan, add mustard seeds.When it splatters, add urud
dal.Add the ground paste and fry till the raw smell dissappears

Ingredients

Besan (chick-pea flour) 1 cup
Sugar 1 1/2 cups
Ghee 2 cups
Water 1 3/4 cups

Method

Dissolve the sugar in the water and heat it.
Keep stirring till you get a thread consistency.
You can check for this by feeling the syrup between your fore-finger and thumb. (If the syrup has reached the required consistency, then you will able to pull it out like a thread).
Remove all the lumps in the chick-pea flour and add it to the syrup, 1 table spoon at a time.
Reduce the heat and add 2 teaspoons of ghee.
Stir, till the flour and ghee has completely blended with the syrup.
Repeat procedure 2 till you finish all of the besan.
Continue to stir and keep adding ghee 1tsp. at a time till the mixture changes color and texture. At one point, you will observe that the mixture is not able to absorb any more ghee. Also, the whole mixture becomes porous and starts leaving the edges of the vessel.
At this point, transfer the mixture into a greased plate and with a spatula press the mixture down till the excess ghee surfaces. Do not remove the excess ghee.
Allow it to cool for 10 minutes. Then, cut it into desired shape and wait for another 10 minutes.
Carefully remove each piece and arrange on the serving tray.

Ingredients

2 cups of fresh coconut, shredded
10 dry red chillies
1 sprig curry leaves
A large pinch of hing (asoefetida)
1/2 tsp methi(fenugreek) seeds
2 tsp udad dhal
2 tsp channa dhal
1 small tomato
Salt to taste

Method

Heat some oil and add the dhals, curry leaves, hing, methi and red chillies.
Fry till done.
Add this to the coconut and tomato and blend into a smooth paste.
Add salt to taste.
Goes well with dosas, idli and plain rice

Ingredients

15 green chillies
1/2 cup coriander
1/2 tsp. jaggery
1/2 lemon
1 tsp. oil
salt to taste
1 clovette garlic
1 tbsp. sev or potato wafers crushed

Method

Put all the ingredients , except oil and asafoetida , in a small mixie.
Heat the oil and add the asafoetida and put in the mixie.
Run the mixie till a smooth chutney is obtained.
Try using no water or as little as possible to make the chutney keep longer.
Add water as and when required.
Store in a clean glass bottle.

Ingredients

250 gms. raw firm mango
250 gms. pears.
500 gms. sugar
1 tsp. red chilli powder
1 tsp. garam masala
1 tbsp. raisins.
2 cloves powdered
1 tbsp. marshmelon (kharbooja) seeds.
8 each almonds and cashews chopped finely.
2 tsp. salt

Method

Peel and mash and pear.
Put 1 tbsp. sugar in a heavy saucepan.
Heat on a low flame, stirring and cooking till it turns brown.
Add 500 ml. water and boil.When the sugar has fully dissolved in the water add remaining sugar.
When it begins to boil again add the mashed fruit, cashew, raisins, seeds, chilli and salt.
Boil till a thick jam consistency is obtained. Stir occasionally.
Add the clove powder and garam masala.
Cool a bit and transfer to clean airtight jar.

Ingredients

1 cup gram flour
1/2 cups sugar
1 cup water
1/4 tsp. cardamom powder
6-8 chopped almonds
ghee to deep fry
perforated flat spoon about 5" diameter

Method

Boil the sugar and water together. Add a tbsp. of milk to bring up the scum.
Remove scum and boil liquid till the syrup is sticky between the fingers.
Keep aide, but keep warm for use.
Make batter with gram flour, which should not be too thin.
The batter should evenly coat the back of a spoon when dipped in it.
Heat ghee, hold perforated spoon a little above the hot ghee, pour some batter on the spoon.
Tap very lightly at edge of spoon to allow small droplets to fall in the ghee.
Pour back remaining batter and wipe spoon.
Stir the boondis in the ghee gently and fry till crisp but not brown.
Drain and put into the syrup. Keep for 3-4 minutes before draining from the syrup.
Spread on a wide plate, add cardamom powder, almonds and mix gently.
Cool completely and loosen the boondi with finger till each droplet separates.
Store in airtight container.
Note: Take great care while dropping the boondi in the hot ghee so as not to burn yourself. A little practice and it is very easy.

Ingredients

1 1/2 cup maida (plain flour)
1/2 cup jaggery
1 cup water
1/4 tsp. cardamom powder
1 tbsp. ghee
ghee to deep fry

Method

Heat the water and jaggery till all of it dissolves in the water.
Strain and cool a bit.
Mix the cardamom powder and ghee in the flour.
Knead the flour with the jaggery water.
The dough should be stiff but pliable.
Break into approx. 20 parts.
Knead each with palm and roll into 4" rounds.
Make many tiny slits with knife or fork on each on both sides.
Keep them aside on a clean cloth for an hour or so to dry a bit.
Deep fry in hot ghee on low flame till light golden in colour.
Drain and cool for a while.
The khajas will become crisper and harder as they cool.
Store in airtight container after cooling completely.

Ingredients

For filling:
200 gms. khoya
50 gms milk powder
1/2 tsp.nutmeg-cardomom-cinnamon powder
For cover:
250 gms. plain flour
1 tbsp. cornflour
30 gms. ghee
For syrup:
250 gms. sugar
1 cup water
1 big pinch saffron
Ghee for deep frying

Method

Mix ingredients for filling. The mixture should be soft and crumbly.
Mix ingredients for cover. Using water knead to a pliable dough.
Cover with a wet cloth. Keep aside
Boil sugar and water adding a tbsp. of milk to clear the syrup.
Boil till the syrup is slightly sticky between the fingers.
Strain. Crush and add the saffron. Keep aside.
Make 15 to 16 flattish balls of the mixture.
Divide dough also into 15 to 16 parts.
Roll one part into a puri, place one mixture ball in the centre.
Pull up all the sides to seal the mixture and press in centre.
Make 5 to 6 such kachoris, heat ghee and fry on low flame till light brown, turning once.
Repeat for remaining kachoris.
When slightly cool, make a hole in the centre of each (approx. 2cm. diameter).
Pour about half tbsp. of syrup and roll kachori around to let the syrup spread.
Allow to stand for half hour before serving.
Note: The unsweetened kachoris may be stored without refrigeration for
one week and sweetened as required

Ingredients

500 gms. khoya
125 gms. plain flour
1/4 tsp. baking soda
1/4 cup milk
1/4 tsp. cardomom powder
1 pinch saffron strands
250 gms. sugar
ghee to deep fry

Method

Crumble the khoya. Sieve in the flour and soda together.
Mix in the cardomom powder and crushed saffron.
Mix well to form a soft dough. Use as much milk as required for kneading.
Make balls of even size. Makes about 25-30.
Heat the ghee very well. Take off fire and cool a little. Let in some of the jamoons.
When they rise up put back on fire and fry till medium brown.
Remove from ghee and put in the syrup. Soak for 10 minutes. Drain and transfer to a glass bowl.
Repeat for all the balls. When done pour the remaining syrup over the jamoons.
Microwave lightly or warn over boiling water before serving.
To make the syrup:
1.Take the sugar in a heavy pan and add water to just cover the sugar.
2.Boil and add a tbsp. of milk to separate the dirt. Strain and boil again.
3.The syrup is done when , while dropping from a spoon it falls in a thin single thread

INGREDIENTS

500 gms. khoya (mawa)
300 gms. sugar
3 drops colour as required
8 to 10 Almond sliced
1/2 tsp. cardamom powder
cookie mould

Method

Grate khoya . Powder sugar . Mix together in a skillet .
Heat on low flame , stiring continously .
Cook till mixture thickens . It should form a very soft lump .
Cool for 10 minutes . Add cardamom powder & colour . Mix well .
Take a small fistful of mixture . Form a ball . Press into the cookie mould .
Turn out carefully . Press 2-3 slices of almond on the centre .
Repeat for remaining mixture .
Note on khoya.
Khoya is available in most Indian sweetmeat stores anywhere.
Making at home consumes time but isn't that difficult.
Boil milk on high flame in a large heavy saucepan till water evaporates ,
leaving a soft lump. Stir frequently while cooking.
OR Substitute with 1 tin (400 gms.) condensed milk and 1 cup milk.
Lessen sugar by 1/2. Boil till a soft lump is formed. Stir continuously while cooking

Ingredients

1 litre milk
1/2 tsp. citric acid
1 1/2 cups sugar
4 cups water
2-3 drops rose essence

Method

Heat the milk and bring to boil.
Cool the milk for a couple of hours. Remove the cream layer.
Reheat the milk and bring to a boil.
Add the citric acid dissolved in some water.
Stir slowly till the milk is fully curdled.
Keep as it is for 5 minutes.
Meanwhile heat the sugar and water in a wide sauce pan. Bring to a boil.
Strain the milk through a muslin cloth. Wash the chenna in the cloth under cold running water.
Press out the excess water and remove in a wide plate.
Gently knead into a soft dough by passing between fingers.
Make twelve equal sized balls of the dough.
Let them into the boiling water. Cover with a perforated lid. Boil for 13 to 15 minutes.
Take off from heat and cool them to room temperature.
Add essence and chill for at least 4 to 5 hours.

Ingredients

1 cup rava
3/4 cup sugar
2 tbsp. ghee
1/4 cup milk

METHOD

Take ghee in a deep saucepan and heat.
Add rava and cook on low heat. Stir continuously.
When the rava turns light brown add the sugar. Stir for 3-4 minutes.
Keep aside cool for some time. Add cardomom powder, coconut flakes and saffron.
Add half the milk. Mix well.
Wet hand with milk and shape the mixture in ladoos.

Ingredients

1 kg beetroot
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
1 tbsp ghee

Method

Peel and grate beetroot
Put milk and dudhi in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir continuously.
Add sugar and cook further till thickens.
Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
Serve hot, decorated with a chopped almond or pista.

Ingredients

6 chickoos
1/2 tea cup milk
1/4 - 1/3 cup sugar
150 gms khoya or milk powder made paste.
2 - 3 drops cochineal (essence)
1 tbsp ghee

Method

Peel and mash chickoos or blend.
Add milk and boil in heavy saucepan.
When slightly thick add khoya and cook, stirring continuously.
Add sugar and ghee. Cook on low turning continuously till ghee oozes.
Garnish with almond or walnut in centre of the halwa.

Ingredients

1 kg juicy orange carrots
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
few drops orange colour (optional)
1 tbsp ghee

Method

Peel and grate carrots
Put milk and carrots in a heavy saucepan.
Boil till thick, stirring occassionally. Once it starts thickening, stircontinuously.
Add sugar and cookfurther till thickens.
Add ghee, elaichi, saffron and colour.
Stir on low heat till the mixture collects in a soft ball or theghee oozes out.
Servehot, decorated with a chopped almond or pista.

Ingredients

2 litres milk
1/2 to 3/4 cup sugar
chopped nuts to decorate (pista, almonds)
silver foil (optional)
1/2 tsp citric acid dissolved in 1/2 cup water.

Method

Boil half the milk and add the citric solution as it comes to boil
Switch off gas. Once the chenna settles sieve through muslin cloth, press out excess water, take in a plate and press
down.
Do not knead.
Put the remaining milk in a heavy pan and boil to half.
Add the chenna and boil till the mixture thickens, stirring continuously.
Add the sugar and continue to cook, stirring all the while till softly thickens in a lump.
Set in a tray, apply silver foil and sprinkle the chopped nuts.

Ingredients

150 gm cashewnuts
400 gm sugar
elaichi powdered
silver foil (optional)
500 gm khoya

Method

Dry grind the cashew
Mix khoya (grated) and sugar
Heat in a heavy pan, stirring continuously.
Once the sugar dissolves, add the cashew (powdered) and elaichi
Cooking, constantly stir till soft lump is formed and does not stick to sides
Roll on a flat surface to desired thickness apply silver foil.
When cool cut into desired shapes.

Ingredients

250 gms. finely grated coconut
250 gms. sugar
150 ml. water
ghee for greasing plate

Method

1.Prepare syrup with sugar and water to 2 1/2 thread consistency.
Use method as shown in introduction.
2.Warm coconut in heavy saucepan, pour in the syrup.
3.Stir well and cook till soft lump forms.
4.Spread in a greased plate. Cool.
5.Sprinkle cardamom powder (optional).
6.Cut into squares, store in airtight container.

Ingredients

1/2 kg. curds
300 gms. sugar
1/2 tsp. cardamom powder
few strands saffron
1/2 tbsp. pista & almond crushed

Method

Tie curd in a clean 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 and dissolved. Keep aside.
Beat well till sugar has fully dissolved into curd.
Pass through a big holed strong strainer, pressing with hand or spatula.
Mix in cardamom powder and dissolved saffron and half nuts.
Empty into a glass serving bowl, top with remaining nut crush.
Chill for 1-2 hours before serving.
Variations: To make fruit flavoured shrikhand eg. mango, add pulp at the stage of adding cardamom and saffron.

Ingredients

2 cups gram flour (besan)
1/2 tsp. ajwain (omam) seeds
1 1/2 tsp. red chilli powder
1 tbsp. oil
salt to taste
2-3 pinches asafoetida
water to make dough
oil to deep fry

Method

1.Mix the chilli, oil, salt and seeds into the flour.
2.Add enough water to make a dough which is quite gooey.
3.It should not be pliable but sticky.
4.Grease the inside of a Sev-press, fill with the dough.
5.Press into hot oil, and fry lightly on both sides.
6.Drain well and cool before storing.
Variation:
You may adjust the chillies as per taste.
You may omit chillies to make bland sev.
You may add finely crushed dried herbs (eg. mint) for add flavour.
Note: A sevpress is similar to a vermicelli press, but it should be small enough to handle over hot oil.

Ingredients

For cover:
1 1/2 cup plain flour
3 tbsp. oil
salt to taste
cold water to knead dough
For filling:
1 cup yellow moong dal washed and soaked for 1/2 hour
1 tsp. garam masala
1 tsp. red chilli powder
1/2 tsp. dhania (coriander) powder
1/2 tsp. coriander seeds crushed coarsely
1/2 tsp. fennel (saunf) seeds crushed coarsely
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
1 tbsp. coriander leaves finely chopped
salt to taste
2-3 pinches asafoetida
1 tbsp. oil
oil to deep fry
1 tbsp. plain flour for patching

Method

For cover:
Mix flour, salt and oil, knead into soft pliable dough.
Keep aside for 30 minutes.
For filling:
Put plenty of water to boil. Add dal.
Boil dal for 5 minutes, drain.
Cool a little. Heat oil in a heavy pan.
Add all seeds whole and crushed allow to splutter.
Add asafoetida, mix. Add all other ingredients.
Mix well. Do not smash the dal fully.
But enough to make the mixture hold well.
Remove from fire, cool.
Divide into 15 portions.
Shape into balls with greased palms.
Keep aside.
To proceed:
Make a paste with water, of flour for patching.
Keep aside.
Take a pingpong ball sized portion of dough.
Knead into round. Roll into 4" diam. round.
Place one ball of filling at centre.
Pick up round and wrap ball into it like a pouch.
Break off excess dough carefully.
Do not allow cover to tear.
Press the ball with palm, making it flattish and round.
Repeat for 4-5 kachories.
Deep fry in hot oil, on low flame only.
If the kachori get a hole anywhere, apply some paste.
Return to oil and finish frying.
Turn and repeat for other side.
Fry till golden and crisp. Small bubbles must appear over kachori.
Drain and serve hot with green and tamarind chutneys

Ingredients

1 cup yellow gram (chana) dak
1/2 cup onion finely chopped
1/2 cup coriander finely chopped
1/2 cup curry leaves finely chopped
3-4 green chillies finely chopped
1/2 tsp. cumin seeds
oil o deep fry

Method

Wash and soak dal for 3-4 hours.
Keep 2 tbsp. dal aside, grind the rest,coarsely.
Mix all other ingredients, including whole dal.
Add 2-3 tbsp. hot oil to the mixture.
Heat oil, make pattie shaped rounds with moist palm.
Let carefully into the hot oil.
Fry first one side then the other till golden brown.
Serve hot with green chutney, tamarind chutney, or ketchup

Ingredients

For cover:
1 cup plain flour (maida)
2 tbsp. warm oil
water to knead dough
For filling:
2 potatoes large boiled, peeled, mashed
1 onion finely chopped
14
2 green chillies crushed
1/2 tsp. ginger crushed
1/2 tsp. garlic crushed
1 tbsp. coriander finely chopped
1/2 lemon juice extracted
1/2 tsp. turmeric powder
1/2 tsp. garam masala
1/2 tsp. coriander seeds cru shed
1 tsp. red chilli powder
salt to taste
oil to deep fry

Method

For dough:
Make well in the flour.
Add oil, salt and little water.Mix well till crumbly.
Add more water little by little, kneading into soft pliable dough.
Cover with moist cloth, keep aside for 15-20 minutes.
Beat dough on worksurface and knead again. Re-cover.
For filling:
Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.
Stir fry for a minute, add onion, saute till light brown.
Add coriander, lemon, turmeric, salt, red chilli, garam masala.
Stir fry for 2 minutes, add potatoes. Stir further 2 minutes.
Cool. Keep aside.
To proceed:
Make a thin 5" diam. round with some dough.
Cut into two halves. Run a moist finger along diameter.
Join and press together to make a cone.
Place a tbsp. of filling in the cone and seal third side as above.
Make five to six. Put in hot oil, deep fry on low to medium till light brown.
Do not fry on high, or the samosas will turn out oily and soggy.
Drain on rack or kitchen paper.
Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.

Ingredients

2 cups peas boiled
1 large carrot chopped and boiled
1/2 cup tomato sauce
1/4 cup curd
1/4 cup malai(cream)
3 tbsp. butter
1 small sweet lime
1 small apple
1 banana
2 slices pineapple
10-15 cashewnuts
20 raisins
2 glaced cherries for decoration
1 tbsp. coriander chopped
1 tbsp. ghee
salt to taste
12
Dry Masala:
1 tsp. cuminseeds
2 tsp. khuskhus (poppyseeds)
1 tsp. cardamoms
Wet Masala:
1 large onion
1/4 cup coconut shredded
3 green chillies

Method

Grind the dry and wet masalas separately.
Chop all the fruit fine. Heat ghee and fry cashews, drain and keep aside.
Add butter to ghee and heat, add the wet masala and fry for 2 minutes.
Add the dry masala and salt and fry 2 more minutes.
Add the carrots and peas, mix together curd and cream and add to gravy.
Allow to thicken a bit, add fruit, cashews and raisins and boil till the gravy is thick and the fat separates.
Garnish with grated cheese ,coriander and chopped cherries.
Serve hot with naan, roti or paratha.

Ingredients

3 medium. potatoes boiled and peeled
1 cup curd or yogurt beaten
1 tsp. red chilli powder
1 tsp. salt
1/2 tsp. dhania powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala
2 pinches asafoetida
1 stalk curry leaves
11
1 tbsp. coriander leaves chopped
1 1/4 cup water
1/2 tsp. each ginger, garlic grated
2 green chillies slit
1 tsp. each cumin, mustard seeds
1/4 tsp. wheat flour
1 tbsp. oil

Method

Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
Mix all the dry masala in 1/4 cup water.
Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.
Add the masala mixture and fry for 2 minutes.
Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.
Add the remaining water and all the potato and flour. Stir well.
Boil and simmer for 10 minutes or till gravy thickens
Garnish with chopped coriander.
Serve hot with thin wheat chappaties and rice

INGREDIENT

1 fish
3 tsp oil
½ tsp mustard oil
¼ tsp methi seeds
2 onions-chopped
4 green chillies
1 ½ tsp ginger garlic paste
3 tsp red chilli powder
3 tsp coriander powder
½ tsp turmeric powder
salt according to taste
1 cup tomato puree
cup tamarind pulp
½ cup water
6-7 curry leaves
7 coriander leaves

METHOD

Clean and cut the fish and leave aside.
Heat oil in a pan; add the mustard seeds, methi seeds, onions and green chillies.
Cook till the onions turn a light brown and then add the ginger garlic paste, red chilli powder, coriander powder, turmeric powder, salt and tomato puree and stir till they are all mixed well.
Now add the tamarind pulp and water and then add the fish.
Cook till the fish is done and then garnish with coriander and curry leaves and serve with rice.

INGREDIENTS

1 kg prawns
½ fresh coconut milk
2 onions
2 sticks cinnamon
2 cloves
4 green cardamoms
2 bay leaves
2 dried red chillies
1 inch of fresh ginger
2 tsp turmeric powder
2 tsp cumin powder
1 tsp red chilli powder
2 tbsp cooking oil
2 tbsp yoghurt
2 tsp sugar
1 tbsp ghee
salt to taste

METHOD

Marinate the prawns in turmeric and salt for an hour.
Sauté the prawns in hot oil. Remove from the pan.
In the same pan sauté whole garam masala and chopped onions for a minute.
Add ginger, sugar, turmeric, red chilli powder and cumin powder.
Add the sautéed prawns, coconut milk, yogurt and salt into the pan.
Simmer for 7-8 minutes.
Add ghee and cook the prawns for 2 minutes.
Garnish with chopped coriander and serve hot.

INGREDIENTS

250 gm prawns-cleaned

1 tsp salt
1 tbsp lemon juice
a plastic bag with 2 tbsp flour,
¼ tsp salt and dash of black pepper
2 tbsp flour
¼ tsp salt or to taste
1 egg
powdered bread crumbs to coat
oil for deep frying

METHOD

Marinate the prawns in 1 tsp salt and a tbsp of lemon and leave for about 15 minutes and then wash.
Wipe prawns dry and put them into the bag.
Shake to coat prawns well with flour. Remove from bag and dust off the excess flour.
Dip prawns in egg mixture and then coat with crumbs.
Heat the oil and drop prawns in one at a time -- as many as come in comfortably without touching each other.
Turn over and lower heat and let fry to a golden brown.
Transfer on to an absorbent paper.
Increase the heat a few seconds before adding the new lot.
Serve with Tartare Sauce or Chilli Sauce.

INGREDIENTS

250 gm potatoes-peeled and cut into fingers
1 tbsp salt oil for deep frying

METHOD

Boil enough water, so as to cover the potatoes (about 4 cups) with the salt.
When water comes to a boil, add the potatoes, shut off the heat and leave thus for 5-6 minutes.
Drain well and wipe dry with a cloth, if in a hurry.
Heat oil and when a piece of potato thrown in comes up at once, add some potatoes (they should not touch each other too much).
Lower the heat to medium and fry till almost cooked but not brown.
Remove from oil and drain.
Just before serving fry over high heat, till a golden brown and serve.

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

250 gms. paneer (cottge cheese)
3 tbsp. ghee or butter
1 onion chopped into strips
1/2" piece ginger chopped fine
2 green chillies chopped fine
4 tomatoes chopped fine
2 cardamoms crushed
10
1/4 cup beaten curd
1/2 tsp. red chilli powder
1/2 tsp. garam masala
salt to taste
1/2 cup milk
2 tbsp. tomato sauce
To garnish:
2 tbsp. grated paneer
1 tbsp. chopped coriander

Method

Chop the paneer into 2" fingers.
Heat half the ghee. Add onion,ginger, green 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 1/2 cup water and cool.
Blend in a mixie till smooth.
Heat remaining ghee, add gravy and other ingredients except milk and paneer.
Boil to get a very thick gravy.
Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
Garnish with chopped coriander and grated paneer.

Ingredients

3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste

METHOD:

Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.
Keep aside.
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 s erving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.

Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of atoes.

INGREDIENTS

500 gm cubed mutton
100 gm sliced onion
5 gm slit green chillies
10 gm ginger strips
1 tsp pepper corns
10 curry pattas
1 grated coconut
salt to taste
100 gm oil
1 cinnamon
4 cardamoms
4 cloves 150 gm cubed potatoes
50 gm diced carrots

METHOD

Boil mutton along with ginger. Set aside.
Boil potatoes and carrots. Set aside.
Extract coconut milk twice.
Heat oil and sauté sabut garam masala, onion, green chillies, ginger, curry patta, peppercorns.
Add boiled mutton, potatoes and carrot along with second extract of coconut milk and cook. Stir first extract of coconut milk just before serving.

INGREDIENTS

1/2 kg mutton-cubed
1/2 kg cooked rice
1/2 cup curd
2 bay leaf
2 black cardamoms
2 green cardamoms
2 cinnamon sticks
4 cloves
2 tsp shahi jeera
1 tbsp cashew nuts
2 tsp coriander powder
2 tsp chilli powder
2 tsp garam masala powder
1 tsp turmeric powder
1/4 nutmeg-ground 1/2 tsp saffron mixed with 1 tbsp milk
4 tbsp pure ghee
salt to taste
1 cup chopped mint and coriander leaves

Method

Mix meat with curd, chilli powder, turmeric powder and salt and allow to marinate for one hour.
Cook basmati rice in more than enough water with little salt, till just half done. Drain and keep aside.
Heat ghee in a pan, add cloves, black cardamoms, green cardamoms, cinnamon, bay leaf, shahi jeera, coriander powder, ground nutmeg and garam masala.
Add marinated meat stir and fry well till browned and the curd is absorbed.
Add enough water to cook meat, cook till the meat is tender. Keep aside.
Divide the rice into two portions.
To one portion add saffron milk, half meat, half coriander and mint leaves, mix. Cover with white rice and remaining meat.
Sprinkle the remaining coriander and mint leaves and cashew nuts.
Shut the pot tightly. Cook on a low fire for a 30-45 minutes.
Serve with shahi shorba and aam ka achaar.

INGREDIENTS

500 gm mutton knuckles
500 gm basmati rice
Marinade 100 gm ginger garlic paste
50 gm red chilli paste
150 gm yoghurt
20 ml lemon juice
salt
15 gm turmeric
50 ml milk
0.5 gm saffron
dough for sealing Masala
100 gm vegetable fat
05 gm cardamom 05 gm cinnamon
05 gm cloves
02 gm bayleaves
250 gm sliced onion
75 gm tomato paste
50 gm mint leaves
25 gm coriander leaves
25 gm green chillies
20 gm garam masala

METHOD

Mix the mutton with the ingredients for the marinade.
Fry half of the onions until golden, drain and keep aside.
Soak the saffron in hot milk.
Heat fat in a heavy bottomed pan and add first 5 masala ingredients, then add the sliced onions and sauté till slightly golden.
Add the mutton and stir for 10 minutes. Mix in the rest of the ingredients and simmer on a slow flame for 30 minutes. Boil the rice till 3/4 cooked, arrange the rice on top of the mutton preparation, layering it with the fried onions and mint leaves.
Pour the saffron milk on top and cover with a well fitting lid.
Seal the pot with the dough and cook for 5 minutes on a medium flame and simmer or place in a medium hot oven for 20 minutes.
Serve hot.

INGREDIENTS

1 kg chicken
2/3 cup yoghurt
1 tsp turmeric powder
2 tsp red chilli
1 tsp garlic paste
salt to taste
1 tsp lime juice
2 tsp corn or peanut oil
1 bay leaf
2 pieces cinnamon
6 pieces cloves
½ tsp crushed black pepper
2 medium onions
2 tsp grated coconut
1 large cut tomato
2 tsp oil
1 tsp coriander leaves

METHOD

Mix turmeric powder, red chillies, garlic paste, salt, and lime juice with curd. The marinade is ready.
Add the cut chicken pieces to the marinade and leave aside for half an hour.
Heat oil in pan. Add bay leaf, cinnamon, cloves, crushed black pepper and chopped onions. Sauté till onions turn translucent.
Add grated coconut. Sauté till coconut color changes.
Add tomatoes. Cook for 10 minutes. Cool and puree the mix in a blender.
The Kolhapur masala is ready.
Heat oil and add the marinated chicken to the pan.
Cook for 25 minutes on low fire. Stir regularly.
Add paste and simmer on low flame for five minutes.
Kolhapur chicken is ready.
Garnish with coriander leaves.

INGREDIENTS

1 chicken-cut up into small pieces, (about 16)

2 tbsp cornflour

1/4 cup oil

1 large onion-sliced finely

2 tbsp grated ginger

10 cloves garlic-finely chopped Sauce ingredients to be mixed together

2 tsp soya sauce

1/2 cup water
1 tbsp vinegar

1/4 cup tomato puree

1 tsp salt or to taste

1/4 tsp powdered black pepper

1 tsp cornflour

METHOD

Wash chicken pieces and wipe dry.

Put these and cornflour into a paper or plastic bag and shake well to coat chicken well.

Remove and dust off the excess flour and keep aside.

Heat oil in a kadahi. Add chicken pieces first over high heat then lower the heat and fry till golden and cooked through.

Drain well and keep aside.

In the remainder oil, add sliced onion, ginger and garlic, and stir fry till onion is transparent.

Add chicken, turn around a few times and then add the mixed sauce ingredients. Stir fry till the sauce thickens a bit and serve hot.

INGREDIENTS

1 chicken-cut into 6 pieces
2 eggs
1 tsp garlic paste
1/4 cup refined flour
dash of black pepper
1 tsp salt or to taste
powdered bread crumbs to coat the chicken
oil for deep-frying

METHOD

Place the chicken, eggs, garlic paste, refined flour, black pepper and salt in a bowl and mix well.
Leave thus for at least an hour.
Lift the pieces and coat with the breadcrumbs and keep aside.
When ready to serve, heat the oil till a piece of bread thrown in comes up at once.
Place as many chicken pieces as come in without touching each other.
Turn once and lower the heat and let fry to a golden and then turn once again till golden on both sides.
Drain on absorbent paper and serve.
Note: In case you want to serve later, fry them for a short while on both sides, not letting them brown, and fry again to a golden color before serving.