Apple Jelly (Aple Jely)

 Ingredients

1 1/2 Kgs cooking Apples (Seb)
1 1/2 pints Water (6 teacups)
2 Cloves (Lavang)
Sugar (Cheeni)
juice of half Lemon (Nimbu)

Method:

• Cut the apples in quarters and boil them in water with cloves till they become soft.
• Drain through a muslin cloth.
• Measure the juice and allow 2 cups sugar to each pint of juice.
• Heat the juice, add the sugar and lemon juice and stir till dissolved.
• Boil on a hot fire until the syrup sets quickly when tested on a cold plate.
• Cool and pour into clean and dry jars.

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Saag Chicken (Sag Chiken)

Ingredients

Skinned chicken pieces - 3 lbs
Garlic pods(mined) - 5 nos
Onions(large & minced0 - 2 nos
Tomatoes(large & crushed) - 2 nos
Ginger(minced) - 1" piece
Milk - 4 tbsp
Spinach(Paalak/Cheera)
(chopped) - 4 bunches
Butter - 2 tbsp
Cayenne powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Cardamom(Elakka) - 2 nos
Cloves(Grambu) -2 nos
Oil - 7 tbsp
Garam masala - 1 tsp
Salt - 1/2 tsp
Method

Fry the chicken lightly in 4 tbsp of oil for 3-4 minutes until light brown and set aside.

2)Put the spinach in a deep pan along with 1/4 cup water and bring to boil and remove from heat.

3)When cool, grind in blender and set aside.

4)Heat the remaining oil and add ginger, garlic and onions until lightly
brown.

5)Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves and cardamom.

6)Sprinkle 1 tbsp of water. Cook for 10 minutes on low heat.

7)Add chicken and milk.

8)Simmer until the chicken is tender.

9)Add spinach and garam masala. Cook until spinach starts sticking to pan. Remove from heat.

10)Add butter and cover until ready to serve.
 

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Banana Bread Pudding (Bananna Bred Puding)

 Ingredients

1 loaf French bread
2 tblsp Vanilla Extract
4 Bananas, mashed
4 cups Milk
3 Eggs
1 cup Sugar
1 cup Raisins
1 tsp freshly ground Nutmeg
1 tsp Cinnamon
Splash of rum (optional)

Method

• Cut the lof in small cubes.
• Put the cubed loaf in a bowl.
• Now pour the milk on it and keep it aside for a hour.
• Preheat oven to 325 degrees.
• Grease 9 x 13 inch baking dish.
• In a separate bowl mix the eggs, sugar and vanilla essence.
• Pour this mixture onto the bread mixture and then spread the mashed bananas and raisins.
• Add rum, cinnamom and nutmeg powder.
• Pour this mixture on the baking dish.
• Bake in the oven for 1 hour and then let it cool.

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Orange Pudding (Orang Puding)

Ingredients

3 oranges
1 1/4 pints milk
1 1/2 oz cornflour
1 oz butter
3 oz sugar
2 eggs
pinch of salt

Method

• Peel the oranges, cut in pieces and place in a buttered dish.
• Mix cornflour with a little of the milk.
• Boil remainder of milk, add to the cornflour paste and cook for 10 minutes, stirring constantly.
• Add the butter and a pinch of salt.
• Sprinkle a little sugar over the oranges.
• Mix the rest of the sugar with the yolks of the eggs, and add to the milk and cornflour mixture.
• Stir for a minute or two longer over the fire without boiling.
• Pour over the oranges and bake for 10 minutes.
• Beat the egg whites stiffly, fold in a little castor sugar, pie on top and return to cool oven for abut 10 minutes, to set and tinge a very pale brown.

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Mango Pudding (Mangow Puding)

Ingredients

1 cup mango pulp
1 cup cottage cheese(paneer)
1 cup cream
1 tblsp gelatin
1/4th cup water
1/2 cup sugar
1 cup mango cubes
cream and cherry for garnishing

Method

• Dissolve the gelatin in 1/4 th cup of water. Keep it aside.
• In a mixer blend the mango pulp, paneer cream and sugar.
• Take a bowl and mix both the blended mixture and the dissolved gelatin.
• Keep it in the refrigerator for setting.
• When fully set garnish with mango pieces, cream and cherries and serve immediately.

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Fig Pudding (Figg Puding)

Ingredients

8 oz breadcrumbs
8 oz figs (anjeer)
6 oz shredded suet
2 eggs
scrape of nutmeg (jaiphal)
1/2 pint milk (doodh)
6 oz sugar (cheeni)

Method.

• Chop the figs very finely and mix with the breadcrumbs, sugar, suet and nutmeg.
• Add the beaten eggs and the milk.
• Put the mixture into a greased basin, cover with a double piece of greased paper and steam for 3 hours.
• Serve with wine foam sauce.

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Milk Pudding (Millk Puding)

Ingredients

2 oz rice sago
1 tblspful sugar
1/2 oz butter
1 pint milk
pinch of salt

Method

• Just cover the cereal with water and let it stand for 5 minutes.
• Strain off water, and put the cereal in a greased pie dish with the sugar, butter, salt and milk.
• Let it soak for about 1 hour.
• Then stir it well and cook slowly in a cool oven for 2 hours, stirring well after ½ hours.
• The above recipe makes a pudding of medium thickness; more or less cereal should be used to vary the consistency according to taste.
• An egg can be added if desired, in which case the cereal should be boiled in the milk first and the egg added when cool.
• Then bake in the oven for 20 minutes.

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Butter Cookies (Buter Cukies)

Ingredients

6 cups All purpose flour (maida)
3 teaspoons baking powder
1 teaspoon salt
2 cup white sugar
2 cup butter or margarine
2 egg
6 tablespoons cream
2 teaspoon vanilla extract

Method:

• Sift flour, baking powder, salt and sugar together. Mix well.
• Add the butter.
• Add egg, cream and vanilla extract thoroughly.
• Wrap this dough into a foil and refrigerate for atleast 24 hrs.
• Reheat the oven for 400 degrees.
• Now roll the dough into a crust which is 1/4 to 1/8 thick.
• Now with the help of a cookie cutter, cut the cookies.
• Lastly place them on a greased tray and bake them at 400 degrees for 5 - 8 minutes.

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Microwave Paneer Matar (Mikrowave Paner Mattar)

Ingredients

6"-7" round dish or 2" high with cover
100g paneer - grated
1 cup shelled peas
2 tbsp. oil
1 medium size onion
1-2 green chillies
1/2" piece ginger
6 tbsp. ready made tomato puree
1/4- red chilli powder
1/2 tsp. cumin powder
1/2 tsp. garam masala powder
Cashewnuts - optional
Salt to taste

Method

• Grind together onion, green chillies, ginger and fry this masala for 4 to 5 minutes in a non-stick pan.
• Add tomato puree, garam masala, cumin powder, peas and sprinkle 1 tbsp. water.
• Now transfer this to a micro dish and micro high for 3 minutes.
• Add salt, grated paneer 5 tbsp. water and cashew nuts and mix gently.
• Cover the dish and again micro wave for 2 minutes and stand for another 2 minutes.
• Serve, garnished with fresh coriander and green chili.

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Microwave Bhindi (Mikrowave Bhindii)

Ingredients

 300 grams bhindi - ladies fingers finely sliced
1 tablespoon oil
1/2 teaspoon coriander powder
1/2 teaspoon garam masala
1/2 teaspoon dried mango powder
1/2 teaspoon red chillies
2 to 3 fresh green chillies
Salt to taste

Method

• In a non - stick frying pan heat the oil and put in all the masalas, (except the salt and mango powder).
• Stir fry for one minute and then add the bhindi.
• Mix well and then microwave for 5 minutes uncovered.
• Let it stand for 2 to 3 minutes and then serve.

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Masala Noodles (Massala Nudles)

 Ingredients

1 packet Noodles
2 Onion (Pyaj)
3 - 4 chopped Tomato (Tamatar)
4 tsp chopped Coriander Leaves (Dhania Patta)
1 " chopped Ginger (Adrak)
3 - 4 flakes chopped Garlic (Lasun)
4 5 chopped Green chilli (Hari mirch)
1/2 tsp Red chili pepper (Lal Mirchi)
1/2 tsp Garam Masala Powder
1 tblsp Oil

Method:

• Boil the noodles as directed on the pack.
• Drain them in a strainer and wash with cold water. Keep aside.
• Heat oil in a nonstick pan and fry garlic, ginger, green chillies and onions until they are golden.
• Add tomatoes along with salt and masala.
• Cook till tomatoes are tender.
• Add the noodles and stir well.
• Cook for a while and remove the fire and serve immediately.

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Basan Ka Cheela (Besan Ka chela)

Ingredients

2 cups Besan
1 large finely chopped Onion
1 finely chopped Green Chilli
1 bunch leaves finely chopped Coriander
1 tsp Ajwain
1 tsp Black Pepper Powder
1/2 tsp Red Chilli Powder
1 tsp Chat Masala
1 tsp Coriander Powder
1- 1 1/2 cup water to make batter
Oil for cooking
Salt to taste

Method:

• Put all the ingredients except water in a big bowl.
• Now start adding small quantities of water to make a smooth batter, so that there should be no lumps in it.
• Add water till it comes to a dropping consistency or just like dosa batter. now keep it aside.
• Now heat a non-stick- tawa or heavy bottom frying pan, then turn the heat on medium. put little oil on tawa [1tsp.] & spread 1 serving spoonful of batter evenly on it.
• Cover it with lid just for a minute so that it should cook inside also. then remove lid, put some more oil on the top & turn it upside down.
• Let it be brown & crispy from both sides.
• Repeat the same with rest of the batter.
• Serve hot with green chutney or sause. it can be taken with toast also.

11:38 PM | 0 comments | Read More

Macroni in Hurry (Makroni In Hury)

 Ingredients

100 gms Macroni
1 chopped Onion (Pyaj)
1 each yellow, red, green Capsicum (Shimla Mirch)
2 tblsp Ketuchup 1/2 tsp Red Chilly
Little White Pepper
1 tblsp Butter
Cheese for garnish

Method:      Chop the vegetables.

• Heat oil and add onions and capsicums.
• When they tender add sauce, chilly powder, white pepper and salt.
• Mix well and then add macroni.
• When fully mixed garnish with grated cheese.

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Tandoori Fish(Tandure Fissh)

Ingredients

2 lbs of any white fish fillets (cut into 2-3-inch pieces)
1 tbsp chopped fresh ginger
4 cloves garlic
1/3 cup vinegar
Salt To Taste
1 tbsp ground coriander seeds
1 tbsp ground cumin seeds
1 tsp ground cayenne pepper
1/2 cup vegetable oil

Method :

• Blend together ginger, garlic, vinegar, salt, coriander, cumin, cayenne and oil in the blender to form a fine paste.
• Marinate the fish pieces into the paste for about 4 hours in the refrigerator.
• Pre-heat the oven on maximum heat at broil.
• Cover the oven tray with foil to avoid mess.
• Place the marinated fish pieces on the tray and broil for about 8-10 minutes.
• Turn over and broil for about 8 minutes again.
• Keep a constant check. Broiling time may vary depending on the thickness of fish pieces.
• Serve the tandoori fish hot with your favorite chutney.

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Fish Moilee (Fissh Moile)

 Ingredients

1 fish Rawas, Surmai or Halwaa
1 onion cut in strips
1 inch ginger griunded to paste
10-12 green chillies chopped
few curry leaves
1 tomato cut in strips
1/2 coconut grated
1/2 tsp cornflour
1/2 tsp lime juice

Method:

• Marinate fish in salt for 15-30 minutes and semi-fry carefully.
• Saute the onion, ginger, chillies, curry leaves, tomato in oil till light brown.
• Soak the grated coconut in warm water and then remove and keep aside first milk.
• Take rest of the milk, pour into fried masala and put in fish pieces.
• Cook for 10 minutes. When cooked add cornflour dissolved in water and boil.
• Then add first milk. Add juice of half a lime or to taste.

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Fried Fish (Frid Fissh)

Ingredients

900 gms./ 2lb Fish
1cup gram flour (besan)
1 green chili (chopped)
Salt To Taste
1/2 tsp turmeric powder
3 tbsp fresh bread crumbs
1/2 tsp red chili powder
1/2 black pepper powder
2 cups water
3 tbsp chopped coriander leaves
For Garnishing :
1 lemon (sliced)
2 tomatoes (sliced)

Method

• Wash the fish thoroughly and cut into pieces. Rub the turmeric over the fish pieces with about 1tsp salt and set aside for 15-20 minutes.
• Rinse the fish under running water.
• Mix gram flour, bread crumbs, salt, chili & pepper powder, green chili, coriander and water and form a smooth batter.
• Heat the oil in a kadhai or wok .
• Coat the fish nicely with batter and deep-fry until golden all over on a moderate heat for about 8-10 minutes.
• Serve batter fried fish hot garnished with lemon & tomato slices.

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Kerala Fish Curry (Keraila Fissh Cury)

Ingredients

400 gms fish pieces
1/2 cup chopped onion
1 tsp chopped ginger
2 tbsp tamarind pulp
1/2 cup coconut milk
1/2 cup fresh grated coconut
2 dry red chili
1 tsp red chili powder
1 tbsp soaked rice
1 tsp cumin seeds
2 tsp coriander seeds
1/2 tsp turmeric powder
2 tbsp oil
Salt To Taste

Method:

• Apply salt, turmeric powder and red chili powder to the fish pieces and keep aside for 15 minutes.
• Lightly roast cumin and coriander seeds. Mix with dry red chillies, soaked rice and grated coconut.
• Grind it to a smooth paste. Soak tamarind in half a cup of hot water. Heat oil in a pan.
• Add chopped onions and chopped ginger. Cook on a high flame till onions are golden brown. Stir in fish pieces and add 2 cups of water.
• Bring it to a boil. Stir in coconut and spice paste. Mash tamarind dissolved in water to make a pulp.
• Strain and add to the gravy. Simmer for 2 minutes and finish with coconut milk.
• Add fish pieces and cook on a medium flame for 7-8 minutes or till the fish is done.

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Shahi Rogan Josh (Shahe Rogun Jossh)

 Ingredients

250 gms Minced Mutton
2 meduim sized sliced Onion (Pyaj)
1 tsp Garam Masala
4 chopped Green chilli (Hari mirch)
3 skinned and chopped Tomato (Tamatar)
1 cup fresh Curd (Dahi)
A big pinch of Saffron (Kesar)oaked in lukewarm milk
15 Cashewnut (Kaju)
4 tblsp Clarified Butter (Ghee)
1 " long piece Ginger (Adrak)
1 tblsp Coriander Seeds Powder (Dhania Powder)
1 tblsp Turmeric (Haldi)
6 Red Chillies
1 tblsp Cumin Seed (Jeera)
6 cloves Garlic (Lasun)

Method:

• First grind ginger, corainder seeds, turmeric powder, red chillies, cumin seeds, garlic with adequate quantity of salt to a thick paste.
• Now heat ghee.
• Fry onions, green chillies, tomatoes till brown and ghee begins to separate.
• Add masala paste and simmer for 3 minutes.
• Add keema and simmer.
• Add beaten curd and a cup of water.
• Cook till meat is tender and gravy is thick.
• Add garam masala, soaked saffron and cashewnuts.
• Cover it with a lid for few minutes.
• Serve hot garnished with chopped coriander leaves.

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Meat Darbari (Meet Darbaari)

Ingredients
big sized Onion (Pyaj)
1 " Ginger (Adrak)
2 tblsp chopped Coriander Leaves (Dhania Patta)
2 fresh Green chilli (Hari mirch) slit lengthwise into halves
3 tblsp Clarified Butter (Ghee)
3 - 4 cloves Gralic peeled and coarsely chopped
3 tblsp Wine Vinegar
175 ml warm Water
1 tblsp Tomato (Tamatar) puree

For paste
1 tblsp Sesame seeds (Til)
1 kg Leg of Lamb
1 tblsp Mustard Seeds (Raai / Raee)
1 Bay Leaf (Tej Patta)
2 tblsp Poppy seeds (Khuskhus)
2 " piece Cinnamon (Tuj/Dalchini)
2 - 4 dried Red Chillies
4 Cloves (Lavang)
10 Black Pepper (Kali Mirch)
2 Brown Cardamom (Elaichi Moti)

Method:

• Trim off excess fat from the meat and cut into 2 " cubes.
• Rub the spice paste well into the meat and leave for marination for 4 -6 hours or overnight in the refrigerator.
• Add the salt to garlic and crush to a smooth pulp.
• Melt the ghee over low flame.
• Add the onions and ginger adjust flame to medium and fry them until the onions are soft.
• Add the garlic paste and fry for a further 2 -3 minutes stiring frequently.
• Add the meat and cook in the onion mixture until all sides of meat are brown.
• Add water and bring to a boil. Cover and simmer until the meat is tender.
• Add the puree, green chillies and coriander leaves.
• Adjust the flame to medium and cook for 3 - 4 minutes stiring continously.
• Remove the pan from the flame and serve hot.

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Mango Trifle (Mangow Trilf)

Ingredients:

Vanilla Essence
11/2 cup Thick Cream, beaten
1 kg Sponge Cake
4 remove Mangoes, peeled, cubed
Strawberries

Method:

• Squeeze mango skin to extract leftover juice in 4-5 tblsp of water and also add vanilla essence.
• Keep aside.
• Cut sponge cake to your desired size slices and assemble in a dish.
• Sprinkle vanilla water over the cake and keep aside for 15-20 minutes.
• Cover the cake with mango pieces and pour out the cream over the top.
• Decorate with strawberries and chill.

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