Showing posts from December 21, 2008

Lau Chingri (bengali style - prawn+bottle gourd)


500 gm Lau (bottle gourd)
1 cup shrimps
4 large green chillis, slit
1 tbsp Cumin seed
1 Bay leaf
1 red chilly
1 tsp Turmeric powder
1 tsp Chili powder
Salt and Sugar as per taste
Garnish with chopped Coriander

Method: -
Peel and cut the pumpkin in very thin strips (Bengali style).
Shell, Devein, Clean the shrimps. Sprinkle salt and turmeric and mix. Saute the prawns and keep it aside.
In a pan add oil and heat it for sometime, then add the cumin seed, red chilly & bayleaf, when they turn brown, add the gourd, green chili, turmeric powder, salt and sugar. After frying for about 5 min till the gourd soften, add the shrimps.
Cover the pan and let it cook under a low flame turning it once in a while. Once the gourd is well done, sprinkle a little maida and garnish with coriander and let it be on the flame for about 2 mins, stirring it all the while. Serve.

Sorshe Chingri (Prawns + Mustard Bengali style)

3 cups large prawns, Shelled, Deveined, Cleaned
6 dry red chilies
1/2 tsp turmeric powder
3 tsp cumin seeds
1large pod garlic
1tbsp mustard seeds
3 large onions
1tsp Chili powder
Oil accordingly
Salt as per taste
Garnish with chopped Coriander
Method: -
Grind together the chilis, cumin seeds, garlic, mustard seeds and onions. To this ground paste add turmeric powder and mix. Smear the ground paste on prawns. Heat oil in a pan and add the prawn mix, then add water and bring to boil. Serve with rice.


½ Kg Chicken
8 tbsp Curd
1 tsp Paprika
1 pod Garlic
4" Ginger
Grind curd, garlic, ginger into smooth paste.
Marinate the chicken in this mixture for ½ hrs, add the salt & paparika too. 3 tbsp Oil
2 Onions (ground to paste)
5 tbsp Butter
5 tbsp Tomato Puree
4 Green Chili (finely chopped)
2 tsp Chili Powder
2 tsp Garam Masala Powder
For Garnishing:
Chopped Coriander
Fried Cashew (Kaju)
Egg- cut the hard boiled egg in circles
Method: -
After marinating cook the chicken in the same curd mixture till tender. When tender keep aside. In a pan add oil; fry the onions till the oil leaves the sides. Add butter, tomato puree, chopped chili, add the cooked chicken, chili powder, garam masala powder, salt (if required), cook for about 10 mins & garnish with the garnishing items.


250 gm fish head
1 cup rice
2 onions, sliced lengthwise
2 green chili, slit into 2
5 cloves of garlic, sliced lengthwise
1/2 inch ginger, sliced lengthwise
1 tsp turmeric powder
1 tsp cumin seeds
1 tsp chili powder
whole garam masala: cloves, cardamom, cinnamon, bay leaf
2 tomatoes, chopped finely
oil accordingly
2 1/2 cups of water
salt & sugar as per taste.
Heat oil in a deep pan, fry the fish and keep aside. In the same oil add whole garam masalas, onion, ginger, garlic and bay leaf. Then add the tomatoes and fry for 3 min. Add the rice, mix properly, then add turmeric powder, chili powder, cumin powder, salt & sugar and let it fry for some time. Then add the water to cook the rice at the same time add the fish pieces and garam masala and cover the pan till the rice is cooked.

SORSHE MAACH (Bengali style mustard curry)

4 pieces of hilsa fish
1/2 cup mustard seed
1 tsp turmeric powder
8 green chili (slit into 4)
1 tsp onion seeds (kalo jeere)
1 onion (chopped finely)
4 garlic cloves
21/2 tsp curd (optional) (well-beaten)
mustard oil
1 cup water

Wash & clean the fish, apply salt and turmeric powder, marinate for 30 mins.
Soak the mustard seeds in water and Grind the mustard seeds, 4 green chilies and ginger-garlic into paste. I prefer using a little coconut alongwith the mustard as a paste. Mix the paste with curd and turmeric and salt.
Heat oil in a deep pan, fry the fish, when it turns golden brown, keep aside. Add some more oil, add the onion seeds then the chopped onions and 2 slit green chilies, fry till the onions turn pink. Add the paste and fry for two minutes.
Add water and let it boil for sometime, when you see the water boiling add in the fish and the rest slit green chilies. Let it the water dry under low heat and partially covered pan.
Serve with steam rice

DOI MAACH (Bengali style fish with curd)

This is an old post and I recently realised that this was not the actual method that we follow. Thanks to The Knife, I refined the recipe and here it is.


6 pieces of rui or river carp, smeared in 1/2 a teaspoon turmeric powder, 1/2 teaspoon chilly powder + salt 
Curd marinade - 100 g of curd + 1 teaspoon chilly powder + 1/2 teaspoon jeera (cumin) powder + 1/2 tea spoon sugar + 1/2 tea spoon salt + 1 tbsp besan (bengal gram flour) - whipped together in a mixer grinder or beaten (stirred) hard with a spoon Gravy base - 1 onion - grated, 1 tea spoon of ginger paste + 1 teaspoon whole cumin (sada jeera), dry red chillies + 2, bay leaves (tej pata) 4 cloves, 4 cinnamon,1 cardamomGarnish - a spoon of finely chopped coriander and 2 split green chillies, a tea spoon of whole garam masala (crushed / pounded)

Medium fry the fish
Put the fish in a microwave cooking bowl and pour the curd marinade on it. Keep it for at least half an hour so that, the marinade soaks into the fi…

Crab gassi (Manglorean crab curry)

1 whole crab
15 gm coriander seeds
15 gm red chillies
1 tsp cumin seeds
1 tsp mustard
8 peppercorns
1 grated coconut
10 garlic
200 gm onions
100 gm tomatoes
1/2 cup coconut milk
1 sprig curry leaves
10 gm coriander leaves
25 ml coconut oil
1/4 tsp fenugreek seeds (powder)
Salt to taste

Dry, roast all the items from 2 to 7 individually.
Add 1/4th of the onions and garlic to the roasted items. Grind to a fine paste and keep it aside.
Slice rest of the onions and chop the tomatoes. Clean and cut the crab into medium size pieces.
Heat little coconut oil in a pan. Add onions and curry leaves. Fry till golden brown colour. Add tomatoes and cook further.
Add the crab and saute it for some time. Add the ground masala and cook it. Finally add the coconut milk and simmer till the crab is cooked.
Adjust the seasoning and finish with a pinch of fenugreek seed powder.
Serve hot garnished with coriander leaves

Crab 'butter, pepper, garlic'

1 whole crab
10 sliced shallots
10 flakes sliced garlic
100 gm butter
A few curry leaves
5 gm mustard seeds
2 gm turmeric powder
Salt to taste
20 gm freshly ground pepper
A few chopped coriander leaves
Juice of 2 limes
1/4 cup stock
2 tsps rice paste (for thickening)

Wash, clean and cut the crab into 8 pieces, discarding the top shell. Apply salt and turmeric and keep aside. In a thick bottomed pan, crackle the mustard seeds along with the curry leaves in butter. Add the sliced shallots (keeping some butter aside to finish off the dish), add the sliced garlic and saute further till light brown and aromatic.
Add the marinated crab pieces, stock, crushed pepper and simmer till the crab is cooked.
Lastly finish off with some extra butter, chopped coriander leaves and lime juice, thickening up the pan juices with rice paste if necessary.

Tawa Pomfret

- 1 Pomfret Fish
- 1/4 tsp Red Chili pepper (dried)
- 1/4 tsp Ajwain (Tymol Seeds)
- to taste Salt
- 1 tbsp Cooking Oil

1. Wash fish properly. Pat dry it. Make slits on both sides. Mix salt, red chili powder, ajwain and oil and put this paste into the slits and rub all over the fish. Marinate for about 5 to 10 minutes
2. Heat 1 tsp oil in a pan. Put the fish on it and when one side is cooked change the side and cook on the other side. Remove from the pan.
3. Garnish with lemon juice and serve with green chutney.

Stuffed Pomfret

Grilled stuffed pomfret

- 2 pc Pomfret Fish
- 2 tbsp Vinegar
- 2 medium Onion
- 8 Green Chili
- 6 tbsp (grated) Coconut
- 8 flakes Garlic
- 1 inch piece Ginger
- 1 tsp Turmeric powder
- 2 tbsp (chopped finely) Cilantro
- 2 tsp Coriander Powder
- 2 tsp Cumin Seed Powder
- 1 lb Tomato
- 8 Whole Red Chili
- to taste Salt

1. Wash and clean whole pomfret. Make a slit on the right side of each pomfret. Cut two slits on each side of the pomfret.
2. Strain the tomatoes through a coarse strainer to make puree.
3. Rub the pomfret with turmeric powder and salt.
4. Grind together all the ingredients except tomato puree.
5. Shallow fry the pomfret to golden brown.
6. Stuff into the fish the ground masala paste. Tie with thread.
7. Place the fish in ovenware dish. Cover with tomato puree. Dot with butter.
8. Bake at 180 degree Celsius for 30 minutes. Serve hot with mashed potatoes or French fries.



120 ml or 1/2 cup tomato puree
5 ml or 1 tsp soya sauce
Few drops of chilli sauce
8 cloves garlic chopped
2.5 cm or 1 in ginger root chopped
15 ml or 1 tbsp honey
15 ml or 1 tbsp chopped fresh coriander (cilantro)
1 green chilli chopped
salt and pepper
1 chicken skinned and cut into portions
30 ml or 2 tbsp oil

Mix together all the ingredients except the oil and chicken.
Prick the chicken all over and rub in the marinade.
Leave to marinate overnight.
Heat the oil and fry the chicken for abt 40 mins until the chicken is tender

Kheeme Ki Kadhi

Ingredients / Quantities

For Kadhi

Bengal Gram Flour (besan) 30 gms
Red Chilli Powder 1 tsp
Turmeric Powder 1/4 tsp
Coriander Powder 1/2 tsp
Salt to taste
Buttermilk 600 ml
Ghee 1 tbsp
Asafoetida 1/2 tsp
Red Chillies Whole 2-3 nos
Panch Phoron 1 tsp
Ginger Paste 3/4 tsp
Garlic Paste 3/4 tsp
Green Chillies (finely Chopped) 2-3 no
Onion Paste 2 tbsps
Coriander Leaves few sprigs

For Kabab
Lean Mince Meat 250 gms
Coriander Seeds 2 tsps
Cumin Seeds 1 tsp
Red Chillies Whole 3 no
Salt to taste
Coriander Leaves (finely Chopped) 3 tbsps

Method of preparation
Dry roast cumin seeds, coriander seeds, whole red chillies and crush them to a powder.
Add salt and finely choped coriander to the mince. Add the roasted and crushed masala and grind together in a blender.
Take the mixture out of the blender and keep aside.
Mix besan, red chilli powder, turmeric powder, coriander powder, garam masala powder, salt and mix well.
Add sour buttermilk and mix well so that no lumps remain. Add water and make it thin.
Heat ghee in a pan, add …


Steamed crescent shaped stuffed dumplings, are almost synonymous with the cuisine of the north east.
150 grams of fine plain flour Water

Filling (Vegetarian)
100 grams of frozen chopped spinach, cooked and drained well Salt and pepper (to taste)100 grams of grated cheddar cheeseGrated nutmeg (to taste)

Filling (Non vegetarian)
100 grams of chopped meat (lamb, beef, or pork).
2 to 3 finely chopped big onions
20 grams of vegetable oil
Freshly chopped coriander
Chopped ginger and garlic
Soya sauce and vegetable oil to bind the ingredients
Salt and pepper

1. Mix the flour with lukewarm (not hot) water to make a dough. Knead well and set aside.
2. Mix all 'filling' ingredients together in a mixing bowl.
3. Roll the dough evenly until it is about 2mm thick.
4. Cut the dough into circles of about 3 inches (7.5 cm) in diameter.
5. Sprinkle work surface with a little fine flour to prevent the dough from sticking to the rolling pin.
6. Holding one circle of dough in …

Stuffed Roast Chicken



Chicken (whole) 1 (1 kg);
Butter 4 tbsps;
Salt to taste;
Pepper Powder ¼ tsp

For The Stuffing

Onions 2 medium sized;
Mushrooms 5-6;
Pear 1 medium sized;
Apple 1 medium sized;
Chicken Liver 2;
Cashewnuts 6-8;
Walnuts (shelled) 2 tbsps;
Oil 3 tbsps;
Salt to taste;
Pepper Powder ¼ tsp;
Bread Crumbs ½ cup;
Milk ½ cup;
Eggs 2;
Butter for basting

Method of preparation

Take whole chicken with skin. Remove neck and clean the inside. Wash it thoroughly and wipe dry. Apply salt inside and outside.
Peel, wash and chop onions. Wash and chop the mushrooms. Wash and grate the pears and apples. Wash and cut the chicken liver into small pieces.
Chop the cashewnuts and walnuts. Break the eggs and beat them lightly.
Preheat the oven to 200° C.
Heat oil in a pan. Add chopped onion, chopped fresh mushroom and stir.
Add grated pear and apple to the onion and mushroom mixture. Add liver and cook. Add salt and pepper powder and stir.
Add chopped cashewnuts and walnuts.
In a bowl take breadcrumbs and add milk. Mix…

Yakhni Pulao – Main

A combination of mutton and rice which is famous in Kashmir.
Time To Prepare: 1 hour No Of Servings: 4

1 lb Meat (lamb or goat)
1 small Onion
6 flakes Garlic
1 inch Ginger
4 Green Chili
1 inch Cinnamon
6 Cloves
2 tsp Coriander Seeds
to taste Salt
4 cups Water
2 cups, basmati Rice
4 flakes Garlic
1 inch Ginger
3 tbsp Ghee
1 large Onion
2 tsp Black Cumin Seed (Shahi Jeera)
2 inch Cinnamon
6 Cardamom
8 Cloves
3 tbsp Yogurt
to taste Salt
3 sliced hard boiled Egg

1. Wash mutton. Cut into medium pieces.
2. Peel and quart onion. Cut chilies into big slices. Put all the ingredients from onion to salt (before rice) in a muslin bag.
3. In a saucepan, place mutton, the muslin bag, and water and slowly bring to a boil. Simmer gently till the mutton is almost done. Remove bag.

4. Wash and drain rice. Grind garlic and ginger to a fine paste.
5. Heat the ghee. Fry the onion to rich brown and remove half for garnishing. Add the ground paste and all the dry spices. Fry for …

Vegetable and Paneer Jalfraezi

Ingredients Quantity

Carrot (cut into 2 inch batons) (boiled) 1 large sized
French beans (cut into 2 inch batons) (blanched) 10
Red bell pepper (cut into 2 inch batons) 1 medium sized
Yellow bell pepper (cut into 2 inch batons) 1 medium sized
Capsicum (cut into 2 inch batons) 1 medium sized
Cottage cheese (paneer) (cut into 2 inch batons) 400 gms
Oil 3 tbsps
Cumin seeds 1 tsp
Red chillies whole (broken into 2) 2
Onions (thick slices)(separated) 2 medium sized
Tomatoes (chopped) 2 medium sized
Turmeric powder ½ tsp
Red chilli powder 1½ tsps
Garam masala powder 1 tsp
Salt to taste
Ginger (cut into julienne) 2 one inch pieces
Fresh coriander leaves (chopped) 2 tbsps
Vinegar 1½ tbsps

Method of preparation
1. Heat oil in a kadai. Add cumin seeds. When they change colour add the halved red chillies. Add sliced onions. Sauté for half a minute.
2. Add carrot, French beans, red pepper, yellow pepper, capsicum and sauté. Add tomatoes. Cook, stirring all the time, for a minute.
3. Add turmeric powder, red chilli powd…

Methi Tomato Paneer

Cottage Cheese (paneer) 200 gms.;
Oil 1 tbsp.;
Onions 2 medium;
Fenugreek Leaves (methi) 1 medium bunch;
Tomatoes 4 medium;
Tomato Puree 2 tbsps.;
Coriander Powder 1 tbsp.;
Kashmiri Red Chilli Powder 1 tsp.;
Salt to taste;
Dry Mango Powder (amchur) 1 tsp.;
Ginger 1 inch;
Garlic 6-8 cloves;
Green Chillies 2-3

Method of preparation

Cut paneer into even sized cubes. Clean, wash and chop fenugreek leaves.

Heat oil in a non-stick pan, add the chopped onion and sauté for three to four minutes or till it just starts turning brown. Add chopped methi.

Make a paste of green chillies, ginger and garlic.

Add ginger, garlic and green chilli paste, stir-fry briefly and add chopped tomatoes and tomato puree. Mix well and let it cook.

Add coriander powder, red chilli powder and salt. Mix and add little of water and cook on a high heat. Add amchur and cook. Cover and simmer for six-seven minutes.

When the mixture becomes dry, add the paneer pieces and lightly mix and cook for three-four minutes on …

Matar Ki Kachori


For Covering

Refined Flour (maida) 1 1/2 cups;
Salt to taste;
Pure Ghee 5 tbsps;
Oil to deep fry

For Stuffing

Green Peas 1 cup;
Green Chillies 2;
Fresh Coriander Leaves a few sprigs;
Bengal Gram (chana Dal) 1 tbsp;
Oil 1 tbsp;
Cumin Seeds 1 tsp;
Fennel Seeds (saunf) 1/2 tsp;
Asafoetida pinch;
Garam Masala Powder 1 tsp;
Chaat Masala 1/2 tsp;
Salt to taste

Method of preparation

1. Sieve maida in a bowl. Add salt to taste and pure ghee and mix well. Knead into a smooth dough using sufficient water. Cover with a moist cloth and set aside for half an hour.
2. Wash and drain green peas. Remove stems, wash and chop green chillies. Clean, wash and chop coriander leaves.
3. Heat one cup of water with salt and add green peas. Cook for two minutes and drain. Refresh under cold running water. Drain and mash peas.
4. Roast chana dal lightly and powder. Heat oil in a pan, temper with cumin seeds, coriander seeds, fennel seeds and chopped green chillies. Sauté for half a minute, add crushed green p…

Stuffed Dahiwadas

Ingredients / Quantities

For Wadas
Black Gram Split (dhuli Urad Dal) 1 cup
Salt to taste;
Asafoetida pinch;
Cumin Seeds 1 tsp;
Oil to deep fry

For Stuffing
Raisins 1 1/ 2 tbsps;
Cashew nuts 8-10;
Green Chillies 2;
Fresh Coriander leaves a few sprigs;
Ginger 2 one-inch pieces

For Yoghurt Mixture
Yoghurt 2 1/2 cups;
Salt to taste;
Rock Salt (kala Namak) 1/2 tsp;
Red Chilli Powder1 tsp;
Cumin Powder (roasted) 1/2 tsp

To Serve
Red Chilli Powder 1 tsp;
Cumin Powder (roasted) 1 tsp;
Date and Tamarind Chutney 1/2 cup
Fresh Coriander Leaves 1/4 cup

Method of preparation
1. Wash and soak dal for three to four hours. Drain and grind using very little water, to a thick, coarse and fluffy mixture.
2. Add salt, asafoetida and cumin seeds and mix well with hands to make a well blended mixture.
3. Wash and pat dry raisins. Crush cashewnuts. Remove stems, wash and finely chop green chillies. Clean, wash and chop coriander leaves. Keep a little aside for garnishing. Peel, wash and cut ginger into julienne. Mix these ingredients…

Dal Fry

1/4 cup toor dal
1/4 cup yellow moong dal
1/8 cup masoor dal
1/8 cup channa dal
3-4 green chillies
2 stalks curry leaves
1/2 tsp. garlic grated
1/2 tsp. ginger grated
1/2 tbsp. lemon juice
1 onion finely chopped
1 tbsp chopped coriander
1/2 tsp. each cumin & mustard seeds
1/2 tsp. red chilli powder
1/2 tsp. turmeric powder
1/4 tsp. rajwadi garam masala
salt to taste
3 tbsp. ghee

Mix all the dals. Wash thoroughly and soak for 10 minutes.Pressure cook till done. (approx. 3 whistles).Cool cooker, remove dal, beat with hand beater.Make thin paste of the dry masala powders.Heat 2 tbsp. ghee in saucepan add the chopped onoin and fry for till onions are pink.Add the dry masala paste, fry for a minute more.Add the dal and bring to boil. Simmer for 5-7 minutes.Take dal in serving dish.
Just before serving give the tadka (seasoning) as follows:Heat remaining ghee in a small saucepan, add seeds (cummin and mustard). Allow to splutter.Add green chilli, curry leaves, garlic, ginger and fry fo…



For Baati
2 cups wheat flour
1 tbsp. rawa (semolina)
2 tbsp. ghee
salt to taste

For Daal
1/2 cup green moong dal
1 tbsp. yellow channa dal
1 tbsp. ghee or oil
1/2 tsp. garam masala
1 tsp. red chilli powder
1/4 tsp.haldi (turmeric) powder
1/2 tsp. dhania (coriander seeds) powder
salt to taste
1/2 lemon
1 tbsp. coriander chopped
1/2" ginger grated
1/2 tsp. each cumin and mustard seeds
2 cups water


For Baati
Mix the flour, rawa, salt and ghee.
Knead very stiff dough with warm water.
Shape in ball the size of a ping pong ball.
Heat a gas tandoor or oven and roast on low heat till the outer cover is brown and crusty.
Break open pour some fresh ghee on the halves.
Serve hot with channa moong dal and pickles.

For Daal

Wash both dal together add 1 cup water and a pinch of turmeric.
Pressure cook dal. (Approx.4 whistles will cook the dal).
Cool the cooker. Remove dal.
Mix all the spice powders in 1/2 cup water to make thin paste.
Put ghee in a pan and heat.
Add the cumin & coriander seeds. Once they…

Baingan Da Bhurtha

2 brinjals large, seedless, healthy
2 onions finely chopped
1 tomato finely chopped
1 tsp. garlic grated
1 tsp. ginger grated
2 red chillies dried crushed
1 tsp. cumin seeds
1 tsp. red chilli powder
1 tsp. dhania powder
1/2 tsp. turmeric powder
1/2 tsp. cinnamon-clove powder
1/2 tsp. punjabi garam masala powder
salt to taste
2 tsp. lemon juice
2 tsp. ghee
2 tbsp. oil

Hold the brinjals with stems over fire, to burn skin. (Or run a few drops of oil, microwave in a loose-lid bowl for 3 minutes).
When skin blackens, hold under running water.
Skin will not blacken if microwaved. Therefore peel.
Gently scrub off skin. Mash brinjals to a puree.
Heat oil in a heavy kadai. Add ginger garlic and stirfry for a minute.
Add onions, all dry masalas, except red chilli powder, stiry for a minute more. Add tomatoes, brinjals, salt, lemon juice and stir.
Simmer for five minutes. Take in serving bowl.
Just before serving, heat ghee in a small pan.
Hold pan over bowl, add chilli powder, and pour immediately ove…

Aloo (Potato) Tikki

For crust:
7-8 potatoes boiled, peeled, mashed
1/2 tsp. turmeric powder
3 green chillies grouned
1/2 tsp. punjabi garam masala
1/2 cup bread crumbs
salt to taste

For filling:
1 cup channa dal cooked & drained
1 tsp. ginger grated
1 tsp. garlic grated
3 green chillies finely chopped
1/2 tsp. cuminseed powder
1 tsbp. coriander
salt to taste
oil for shallow frying

For crust:
Mix all ingredients together thouroughly.
Keep aside.

For filling:
Mash cooked dal coarsely with hands.
Mix in all other ingredients.

To proceed:
Take a tbspful of potato mixture, spread on palm.
Place a tspful of dal mixture in centre.
Roll so as to keep dal mixture inside and potato out.
Press gently into rounded flattish patties.
Shallow fry on a griddle, drizzling oil to crispen crust.
Serve hot with tamarind chutney and green chutney. or with tomato ketchup.

Aloo Palak

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

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 p…

Aloo Gobi

1 medium cauliflower
2 potatoes, boiled & peeled1 tbsp.
coriander finely chopped
1 green chillies
1 onion finely chopped
1/4 tsp. turmeric powder
1/2 tsp. dhania powder
1 tsp. lemon juice
2 tbsp. curds
1/2 tsp. cumin seeds
3 tbsp. oil or ghee

Blend to a paste:
2 tbsp. coconut grated
1/4 cup coriander chopped
3 green chillies
1/2 tsp. ginger grated
1 tsp. garlic grated
1 onion
1/2 tsp. wheat flour

Break cauliflower into florettes.
Simmer in boiling water for 3-4 minutes.
Drain, keep aside.
Chop potatoes into medium chunks.
Heat oil in a pan, add cumin seeds, allow to splutter.
Add onion and green chilli, saute till pink.
Add paste, turmeric powder, dhania powder, saute for 2-3 minutes.
Add curds, stir continuously, till boiling resumes.
Add potatoes, cauliflower, cook till gravy thickens.
Stir occasionally to avoid burning.
When gravy is thick and oil separates, add lemon juice and it is done .
Garnish with coriander, serve hot with parathas.


1 chicken whole (8 pieces)
1 cup curd
1 tsp chili powder
1 tsp garam masala powder
1 /2 tsp turmeric powder
4 green chili(chopped)
2 tsp ginger-garlic paste
For gravy:
2 big onions, chopped
3 flakes of garlic
1" cinnamon
3 cardamom
1 tsp whole black pepper
3 cloves
2 dry red chilies
1 tsp cumin-coriander seeds
8 almonds (skin removed)
handful of coriander, finely chopped
1 tsp garam masala

Clean & wash chicken, mix all the masala's with curd, then add chicken to it and marinate for 3-4 hrs. Roast cinnamon, cloves, black pepper, cumin-coriander seeds,cardamom, red chili; fry onions & garlic. Grind the roasted spices, fried onion & garlic, almonds, make a fine paste. Heat oil, add chili pwd & marinated chicken, add the fine paste, stir for 4 mins then add water, check if salt is requires, if yes add salt, cook till the chicken becomes tender, garnish with coriander & garam masala.

Mutton Curry - Bengali Style

1 kg.Lamb (pieces)10 gm.Ginger paste 5 gm. Chili powder 10 gm.Garam masala 3 Cinnamon.3 Cardamom. 4 Cloves 1 tsp Turmeric .2 Bay leaves200 gm. Potatoes (medium size cut into large cubes)250 gm Onions (large,chopped)12.5 gm Ghee.(clarified butter)40ml.Mustard oil 4 gm Sugar Salt To taste.Separate oil for deep-frying potatoes.

Rub lamb pieces with raw mustard oil and half chopped onions, and keep aside. Rub salt on potatoes, and deep fry in wok, to golden brown, Keep aside.Heat 2 tbsp of mustard oil in a pan, add bay leaves, cardamom, cinnamon, cloves and garam-masala. When these begin to splutter, add remaining onions, ginger paste, turmeric and red chili powder, and fry till onions turn soft. Add lamb and sugar, and continue to fry on low heat, till meat becomes reddish brown in color. Pour 2 cups of warm water and salt, and bring to boil. Cook till meat is tender. Heat ghee , and pour over meat. Garnish with potato cubes, and serve hot with boiled rice.


2 cups maida
1 3/4 cup castor or powdered sugar
2/3 cup oil, butter or margarine
2/3 cocoa powder
1 cup water
1 tsp vanilla essence
1 1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
3/4 cup milk
3 tsp vinegar
2 x 9" (23 cm) round OR 8" (20 cm) square cake tins

heat at 350 F-180C then reduce to 325 F-160 C


Line the base of the tins with butter paper, or grease the bases and dust either with maida or sugar till well coated. Sift the flour, cocoa, baking soda and powder, and transfer into a mixing bowl. Add the salt, sugar, fat, water and vanilla. Beat the mixture using a wooden spoon or a beater, till well blended. Add the milk and vinegar and beat till smooth. The batter looks almost glossy when done. Divide the batter into the tins and bake in a pre-heated oven for 10 minutes, then lower the temperature and bake for another 25 minutes till done (a skewer inserted in it should come out clean). Remove from the oven and leave to cool.


8 tsp. oil
1/4 c. sugar
1 tsp. vanilla extract
1 tsp. chocolate extract
1 tbsp. plain lowfat yogurt
3/8 c. cold water
3/4 c. flour
2 tbsp. cocoa
1/2 tsp. baking soda

Preheat oven to 350 degrees.
In a medium bowl, combine dry ingredients, mixing until blended.
With a spoon, make a well in the center. In a small bowl, combine remaining ingredients, mixing with a spoon. Pour into a well in dry mixture. Stir until all ingredients are moistened.
Place batter in a 4 x 8 inch nonstick loaf pan or one that has been sprayed with a nonstick cooking spray. Bake 15 minutes.
Cool in pan on wire rack.



150 gm flour
125 gm whole wheat flour
50 gm cocoa
10 gm baking powder
225 gm castor sugar
1 tsp vanilla essence
9 tbsp oil
350 ml water

cocoa powder and chopped nuts

Chocolate fudge topping:
50 gm butter
3 tbsp milk
250 gm icing sugar
2 tbsp cocoa powder
1-2 tbsp milk (if required)


Sift flour, cocoa and baking powder into a bowl. Add sugar and essence. Gradually pour in water and oil. Beat into a thick batter. Pour into a greased and lined 8" tin. Bake at 160 degree C for about 45 minutes. Cool slightly before turning out the cake. For the icing, add milk to melted butter. Beat in icing sugar and cocoa adding more milk if required. Spread over the cake. Sprinkle cocoa and decorate with chopped nuts.



3 cups unbleached all-purpose flour
2 cups white sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup butter
2 teaspoons vanilla extract
4 eggs

3/4 cup white sugar
1/3 cup butter
3 tablespoons water
2 teaspoons vanilla extract

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.
Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.
To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not bo…


2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
1 cup butter, softened
1 cup sour cream
1 1/2 cups white sugar
2 eggs
1 tablespoon vanilla extract

1/2 cup brown sugar
1 cup chopped pecans
1 teaspoon ground cinnamon
2 tablespoons butter, melted

Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.
In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.
To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the …




Refined Flour (maida) 1½ cups; Baking Powder 1½ tsp; Cinnamon Powder 1 tsp; Lemon Rind ¼ tsp; Almonds 10-12; Tutti Frutti 3 tbsps; Glazed Cherries 12-15; Walnuts (shelled) ¼ cup; Mixed Peels 4 tbsps; Cashew nuts 8-10; Raisins (kishmish) 25-30; Currants 15-20; Rum ½ cup; Eggs 6; Vanilla Essence a few drops; Butter 1½ cups; Brown Sugar 1½ cups; Honey 1 tbsp; Oil/ghee for greasing

Method of preparation

Sieve flour with cinnamon powder and baking powder. Add lemon rind to it and mix. Keep it aside.
Blanch the almonds. Chop tutti frutti, glazed cherries, walnuts, mixed peels, almonds and cashewnuts. Wash the raisins and currants and pat them dry.
Soak tutti frutti, raisins, currants, cherries, walnuts, mixed peels, almonds and cashewnuts in rum.
Break eggs and beat them with vanilla essence.
Preheat the oven to 180° C.
Cream butter with one and a quarter cups of brown sugar till it is soft and light in colour. Add honey and mix.
Make caramel with the remaining brown sugar and …

Lasan Dal

1/2 cup yellow moong dal1/4 cup masoor dal1/4 cup toor dal3-4 flakes garlic crushed1" piece ginger crushed or grated4 green chillies finely chopped1 stalk curry leaves1 tbsp. coriander finely chopped2 onions cut into rings or very thin strips1/4 tsp. turmeric powder2 pinches asafoetidasalt to taste3 tbsp. ghee1/2 tsp. each cumin & mustard seeds
Wash dals together. Drain water.Heat the ghee in a saucepan and fry the onion till dark brown and crisp. Drain out with a spoon.Remove 2 tsps. ghee from the saucepan and keep aside. Add ginger and garlic to the rest.Fry for a minute, add dals and stir for 2-3 minutes.Add 3-3 1/2 cups water. Transfer to a cooker container.Add the turmeric to the dal, and pressure cook till done. (approx.3 whistles)Cool cooker and remove the dal. Stir gently.Transfer to serving dish, add chopped coriander and fried onions.Reheat the ghee kept aside, add seeds, asafoetida, and curry leaves.Pour over dal while spluttering. Stir gently.Ser…

Dal Makhani

1/2 toor dal1/4 cup yellow moong dal1/4 cup masoor dal1 onion grated2 green chillies sliced1/4 tsp. ginger grated1/2 tbsp. coriander finely chopped1/2 tsp. cumin seeds1/4 tsp. red chilli powder3-4 tbsp. buttersalt Method
Mix and wash dals well. Soak for 30 minutes.
Pressure cook till soft but not overcooked. (Approx. 3 whistles)
Mash a little with the back of a spoon, while hot.
Heat butter in a deep pan.
Add seeds, allow to splutter.
Add onion, ginger and green chillies.
Stir fry till soft, add masalas (red chillies and salt) and dals, mix well.
Bring to a boil. Simmer for 3-4 minutes.
Garnish with chopped coriander and lemon juice.
Serve hot with rices, rotis, etc.
Making time: 30 minutes (excluding soaking & pressure cooking time)Makes: 3-4 servings

Doodhi Dal

Ingredients: 1 small bottle gourd1/2 cup channa dal (bengal gram)1 tsp. coriander finely chopped1 stalk curry leaves3/4 tsp. dhania powder1/2 tsp. red chilli powder1/4 tsp. turmeric powdersalt to taste1/2 tsp. sugar3-4 small pieces tamarind2 pinches asafoetida1/4 tsp. each mustard & cumin seeds1 tbsp. oil1/2 cup water
Wash and soak dal for 15-20 minutes.
Peel and chop gourd into medium sized cubes.
Mix all dry masalas in water.
Heat oil in a heavy sauce pan.
Add seeds, allow to splutter.
Add curry leaves and asafoetida, and masala water.
Allow to simmer for 2 minutes.
Add dal, gourd, cover and cook for 8-10 minutes, or till dal is tender.
Add sugar, tamarind, salt, and cook further 2-3 minutes.
Garnish with chopped coriander.
Serve hot with chappati, phulka or tandoori roti.

Doodhi Halwa

1 kg doodhi1 1/2 litre milk400-500 gm sugarelaichi powder (cardomon)saffron few flakes1 tbsp ghee
Peel and grate DudhiPut 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.

Gulab Jamoon

500 gms. khoya125 gms. plain flour 1/4 tsp. baking soda1/4 cup milk 1/4 tsp. cardomom powder1 pinch saffron strands250 gms. sugarghee to deep fry
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:
Take the sugar in a heavy pan and add water to just cover the sugar.
Boil and add a tbsp. of milk to separate the dirt. Strain and boil again.
The syrup is done when , while dropping from a spoon it falls in a thin single t…


1 1/2 cups long grain rice 2 potatoes quartered boiled 2 capsicums cut into strips 2 onions chopped into strips 2 onions quartered 2 tomatoes chopped1 cup slices mixed vegetables (frenchbeans, carrots, cauliflower, etc.)1 tsp. ginger grated1 tsp. garlic grated1 cup curd2 bay leaves2 cloves1" cinnamon stick2 cardamoms 4-5 whole black peppers1 tsp. red chilli powder1 tsp. garam masalasalt to taste1/4 tsp. turmeric powder2-3 pinches asafoetida1 tbsp. lemon juice1 tbsp. coriander chopped10-15 cashews10-12 almonds sliced to flakes (optional)4-5 tbsp. ghee
Wash and soak rice in salted water for 30 minutes.
Heat ghee in a heavy saucepan.
Fry onionstrips till crisp, brown, drain, keep aside.
Fry cashews till light brown, drain, keep aside.
Fry capsicums till tender, drain, keep aside.
Meanwhile, heat 6 cups water in a large vessel.
Add bay leaves, peppers, cloves, cinnamon, cardamoms, salt.
When it comes to boil, drain and add rice.
Bring to boil, cook for 8-9 minutes, till rice …

Hot and Sour Soup

Ingredients: 2 tbsp. cabbage finely shredded2 tbsp. carrot finely julienned (slivers)1 tbsp. cauliflower finely chopped1 small stalk celery, finely chopped1 tbsp. spring onion greens finely chopped1/4 tsp. ginger grated1/2 tsp. red chilli sauce1 tsp. soya sauce1 tsp. brown vinegar1/4 tsp. pepper powdersalt to taste2 tsp. cornflour1 tsp butter or oil4 cups water or vegetable stock
Heat fat, add vegetables, ginger, except spring onions.
Stirfry till cooked, add spring onions, stir.
Add stock, chilli sauce, soya sauce, vinegar and stir.
Bring to a boil, simmer for 7-8 minutes.
Add salt and pepper.
Mix cornflour in 1/2 cup water, and pour into soup, stirring continuously.
Cook for 2 minutes.
Serve hot.


200 gms. plain flour (maida) 20 gms. gram flour (besan) 200 gms. sugar few drops yellow colour 2 tbsp. milk ghee to deep fry a plastic easy squeeze bottle
Sieve 100 gms. maida and besan together.
Make a batter using warn water.
Keep aside for 24 hours.
Add remaining maida and food colour and more warm water if required.
The batter should fall easily when poured - Not too thick not too thin.
Keep aside.
Make syrup of the sugar by adding water and boiling.
Add the milk and all the scum to form while boiling.
Make one string syrup. Strain.
Fill bottle with batter. The nozzle should have a hole the thickness of a knitting needle.
Heat ghee well in a shallow frying pan and form jalebis in the form of concentric circles about 2 inches on the outside.
Fry till crisp, drop into hot syrup. Drain with a perforated spoon, serve hot.
Makes: 30-35 pieces


This is an accompaniment with almost all khichidi dishes. Both together make a wholesome balanced meal by themselves any time of the year especially appealing on a cold, rainy evening, since both dishes are served piping hot and have a porridge like consistency. Most Indians are used to making kadhi in some form or other. So you can make adjustments to the basic recipe as per your liking. Eg you may add choice vegetables or ghatta or few piece of papad (raw to boil with kadhi) or spinach and feaugreek leaves.
3 cups slightly soured buttermilk2 tbsp gram flour1 tsp wheat flour1/4 tsp clove/cinnamon pwd (or use whole)1 bayleaf few grains methi leaves1 tsp each cumin & mustard seeds1 stalk curry leaves2 whole red chilles1/2 red chilli crushed salt to taste1/2 tsp sugar1 tbsp ghee2 pinches asafoetida1/4 tsp turmeric chopped coriander
Mix flour and butter milk well with a hand mixer or whipper. Strain.
Heat ghee in a saucepan, add seeds, leaves, whole chilli and buttermil…

Kashmiri Dum Aloo

For aloo:
5-6 medium potatoes1 tbsp. raisins1 tbsp. cashews powdered coarsely1 tbsp. cream salt to taste
For gravy:
3 tomatoes pureed & strained1 capsicum finely chopped1 onions chopped in strips1/2 tsp. sugar1/2 tsp. turmeric powder1 tsp. red chilli powdersalt to taste 2 cardamoms2-3 cloves2-3 peppercorns1/2" piece cinnamon1 bayleaf1 1/2 cups water1/2 tbsp. chopped coriander2 tbsp. mustard (or other) oilGrind to a paste:2 onions1" piece ginger4-5 red kashmiri chillies8-10 mint leaves4-5 cloves garlic (optional)
For aloo:
Peel and boil potatoes till semidone.
Cool and core with a potato scooper.
Mix raisins, potato scoopings, cashew, cream salt.
Stuff into potato hollows. Keep aside.
For gravy:
Heat oil, add onions, stirfry till brown, drain, keep aside.
Stirfry capsicum till done, drain, keep aside.
Add whole spices, allow to splutter.
Add paste to oil stir fry for 2-3 minutes.
Add puree, masalas, simmer for 3-4 minutes.
Add water,sugar, salt, bring to a boil, simme…


3 cups plain flour1 tbsp. oil1 tsp. dry yeast1/4 tsp. baking powder1 tsp. sugar1/2 cup warm milk2 tbsp. curdssalt to tastemore milk for kneading if required
Sprinkle yeast and sugar over warm water.
Keep aside for 5 minutes or till frothy.
Mix salt and flour, take in a large plate.
Make well in centre. Put curds in well.
Sprinkle baking powder over curds.
Allow to stand for 2-3 minutes.
Pour oil, yeast solution, in well and mix gradually.
Use milk as required, to make a soft stiff dough.
Brush dough will oil. Cover with inverted bowl.
Keep aside for 4 hours. Longer if weather is cold.
Grease palms well and punch dough till soft and elastic.
Cover again and keep aside for 10 minutes.
Break of a lump of dough.
Roll or pat to a thick round about 6" diam.
Roast on hot griddle, or tandoor, till golden spots appear.
Or shallow fry on griddle.
Serve hot with gravied vegetables, dals, etc.
Note: Do make kulchas perfectly round, the charm is in rolling them oval or pulled from one end.

Makki Di Roti

2 cups maize flour1 fistful plain flour1 tbsp. oil salt to taste water to knead
Mix maize flour, oil and salt.
Knead in a soft pliable dough, adding very little water at a time.
When the dough is very smooth and soft, bread a lump.
Shape into a ball, flatten and pat with palm, to make a thin roti.
Use dry plainflour to help. Or roll with a rollint pin.
Take care to dust with flour and lift and turn to avoid sticking.
Place on a heavy iron or earthen griddle and roast till crisp.
Repeat on both sides. Repeat for all rotis.
Cover and line with napkins to keep warm.
Drizzle with ghee or butter if desired.
Serve hot with sarson ka saag and slice of onion and lime.


Gravy:125 gms. cream75 gms. khoya or paneer150 ml. milk 50 gms. cashewnuts3 tsp. white pepper powder.2 1/2 tsp. sugar2 tsp. grated ginger1/4 tsp. nutmeg powder1/2 tsp. turmeric powder1 tsp. garlic crushed 1" cinnamon6 cloves6 cardamomssalt to taste3 tbsp. ghee
50 gms. khoya50 gms. paneer5 medium potatoes20 gms. cashewnuts20 gms. raisins4-5 green chillies chopped fine1/2 tsp. ginger grated1 tsp. coriander chopped1/2 tsp. cumin seedssalt to taste
1 tbsp. grated cheese or paneer1 tbsp. chopped coriander

Koftas Boil the potatoes, peel and smash them.Mix together all the ingredients except raisins and cashews.Take a ping-pong ball sized dough in hand.Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.Repeat for remaining dough. Keep aside.
Gravy:Roast the cinnamon, cardamom, nutmeg and cloves together.Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.Heat ghee in a skillet, add powdered spices an…


1 cup rice; 1 onions chopped1/2 cup peas boiled1 carrot thinly chopped1 tbsp. cabbage chopped1 stalk curry leaves1/2 tsp. ginger grated1/2 tsp. garlic grated2 green chillies halved1 tbsp. broken cashews1 tbsp. small raisins1 tbsp. peanuts1 tsp. cumin seeds2 tsp. black Maharashtrian masala1/4 tsp. turmeric powdersalt to taste1 tsp. lemon juice3 tbsp. oil


Wash and soak rice for 15-20 minutes.
Heat oil in a heavy large skillet.
Add cashews, peanuts, fry till light brown.
Add green chilli, curry leaves, cumin seeds, allow to splutter.
Add ginger, garlic, stir. Add onion, stir.
Add all other vegetables, raisins, masalas, rice, stir 2 minutes.
Add 4 cups water, masalas, lemon juice, salt.
Bring to a boil, cover, simmer till done.
Stir occasionally, add more water if required.
All water should evaporate when the grain is cooked.
Serve hot with kadhi or curd raitha.

Masala Khichidi

1 1/2 cups leftover green khichidi1 tbsp oil1/2 tsp each cumin & mustard seeds.1/2 tsp urad dal; 1 stalk curry leaves2 green chilliesjuice of 1/2 lemon1/2 tbsp chopped corianderpinch asafoetida1/2 tsp chillipowder and turmericsalt to taste
Heat oil, break chillies to big pieces. First add urad dal, then seeds and curry leaves and chillies. Also asafoetida. Now add khichidi lemon, a chilli powder, turmeric and salt. Mix well and cook covered for 2 minutes garnish with coriander.
Serve hot.

Masala Paratha

1 cup wheat flour1/2 cup any other available flour (rice, bajra, maize, etc.)1 onion1 carrot3-4 cabbage leaves1 capsicum1 potato4 green chillies1/2 tsp. ginger grated5 tbsp. oil1/4 tsp. turmeric powdersalt to taste
Finely chop all the vegetables either in a chopper or by hand in a large plate.
You may even grate them if a chopper is not available.
Add the flours, 2 tbsp. oil, salt and knead to a very stiff dough.
Do not keep the dough for long after kneading, or it will become gooey and soft.
This would make it difficult to roll the parathas.
Divide into 3 parts. Roll into 5" rounds.
Shallow fry on a hot griddle (tawa) on both till golden brown using the remaining oil.
Eat hot or carry away for later, with sauce, tamarind or onion chutney.

Masala Potatoes

15 baby potatoes scraped clean and washed1 tsp chilli powder1/2 tsp. each dhania powder and mango powder3/4 tsp. sugar, sambhar or garam masalasalt to taste1/4 tsp. turmeric powderpinch asafoetida1 tsp ginger and garlic grated1-1 1/2 tbsp. oil2 tbsp. curds1 tsp mustard-cumin seeds
Do not peel potatoes. Once scubbed clean under running water, clean with kitchen towel. Make vertical slits (in a X shape) down the potato carefully.
Mix all the dry ingredients. Press mixture into the slits.
Pressure cook for 1 whistle only.
Heat oil in a kadai (pan), add mustard-cumin seeds, wait to splutter, add ginger-garlic and potatoes, curds, chopped coriander and any left over masala.
Cover and cook for 5 mins. or before the masala becomes too dry.
Serve hot with naan or bread or chappati.

Masaledar Karele

3 karele (bitter gourd) 2 green chillies1/2 tsp. ginger grated1/2 tomato chopped4-5 tamarind pieces inch long1 stalk curry leaves2-3 sprigs coriander chopped1/2 tsp. each mustard & cumin seeds1 tbsp. molasses or sugar1 1/2 tsp. red chilli powder1 tsp. dhania powder1/4 tsp. turmeric powder1/4 tsp. garam masala2-3 pinches asafoetidasalt to taste1 tbsp. oilSour buttermilk to soak karele
Slice bitter gourd into thin discs.
Soak in sour buttermilk for 4-5 hours.
Drain, wash, sprinkle liberally with salt.
Keep aside for 1 hour. Rub slices well with hand, wash and drain.
Boil in water till soft to touch, drain, wash again, drain, keep aside.
Heat oil in a heavy pan, add seeds, asafoetida, allow to splutter.
Add curry leaves, ginger, tomato, chillies, tamarinds pieces. Stir.
Mix all dry masalas in 1/2 cup water to form a paste, add to pan.
Cook till oil separates, add karele slices. Stir, add molasses.
Stir and simmer for 3-4 minutes. Garnish with chopped coriander.
Serve hot or col…

Medhu Vada

Methi Matar Malai

1 cup boiled green peas1/2 cup cream or malai1 bunch methi leaves chopped3 tbsp. ghee or buttersalt to taste1/2 tsp. cuminseeds1 pinch asafoetida
powder together:
1 cardamom
2-3 cloves
1/2" stick cinnamon
Grind to a paste:
1 onion
1 tbsp. khuskhus (poppy seeds)
1-1/2 tbsp. cashewnuts
1 tbsp. curds
1 tsp. sugar
2-3 green chillies
1/2" ginger
Immerse methi in salted hot water for 5 minutes.
Drain and wash well in colander under running water.
Press out well to remove as much water as possible.
Keep aside. Beat malai till smooth. Keep aside.
Heat ghee, add cumin seeds and asafoetida.
Add paste and stirfry for 2-3 minutes.
Add powdered spices.
Stir, and add peas, methi leaves and malai.
Add all other ingredients.
Boil for 2-3 minutes or till gravy thickens.
If gravy feels too watery sprinkle a dash of flour and stir.
If too thick, add a few tbsp. of milk.
Serve piping hot with parathas, rotis, etc

Motichoor Ladoo

For boondi:
2 1/2 cups gram flour (not superfine variety)500 ml. milk1/2 tsp. cardamom powder3 cups ghee for deep fryinga fineholed shallow strainer spoon
For syrup:
2 1/2 cups sugar3 1/2 cups water2 tbsp. milk few drops saffron (kesri) colour
For syrup:
Put sugar and water in a vessel and boil.
When sugar dissolves, add milk.
Boil for 5 minutes till scum forms on top.
Strain and return to fire.
Add colour and boil till sticky but no thread has formed.
Add cardamom powder and mix. Keep aside.
For boondi:
Mix flour and milk to a smooth batter.
Heat ghee in a heavy frying pan.
Hold strainer on top with one hand.
With the other pour some batter all over the holes.
Tap gently till all batter has fallen into hot ghee.
Stir with another strainer and remove when light golden.
Keep aside. Repeat for remaining batter.
Immerse boondi in syrup.
Drain any excess syrup.
Spread in a large plate. Sprinkle few tsp. hot water over it.
Cover and keep for 5 minutes.
Shape in laddoos with moist palms.
Cool and …