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Chaat Papdi
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28 Papdis 1 Cup Boiled , Peeled And Chopped Potatoes 2 Cups Whisked Curds (dahi) 8 Tbsp Khajur Imli Ki Chutney 6 Tbsp Green Chutney Salt To Taste 1 Tsp Chaat Masala 1 Tsp Cumin Seeds (jeera) Powder 1 Tsp Chilli Powder For The Garnish 2 Tbsp Finely Chopped Coriander (dhania) 4 Tbsp Sev 1. Coarsely crushed 7 papdis and arrange them on a serving plate. 2. Top it with ¼ cup potatoes, ¼ cup curds, 2 tbsp khajur imli ki chutney and 1½ tbsp green chutney. 3. Sprinkle a little salt, ¼ tsp chaat masala, ¼ tsp cumin seeds powder and ¼ tsp chilli powder over it. 4. Repeat steps 1 to 3 to make 3 more plates. 5. Serve immediately garnished with coriander and sev. edit delete
Ragda Pattice
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For The Ragda Filling 1 Cup Safed Vatana (dried White Peas) (dried White Peas) 2 Boiled Potatoes , Cut Into Small Pieces 1/4 Tsp Turmeric Powder (haldi) (haldi) 1/2 Tsp Chilli Powder 2 Tsp Ginger-green Chilli Paste 1/2 Tsp Garam Masala 2 Tsp Grated Jaggery (gur) (gur) 1 Tbsp Tamarind (imli) (imli) , Soaked Salt To Taste For The Tempering (for The Ragda) 1/4 Tsp Mustard Seeds ( Rai / Sarson) ( Mustard Seeds ( Rai / Sarson) / Sarson) 6 Curry Leaves (kadi Patta) (kadi Patta) A Pinch Of Asafoetida (hing) (hing) 2 Tbsp Oil For The Patties 1 Kg Potatoes 2 Tbsp Cornflour Salt To Taste (for The Patties) 1 Cup Chopped Mint Leaves (phudina) Leaves (phudina) 1/4 Cup Chopped Coriander (dhania) (dhania) 12 Ginger (adrak) (adrak) 1/2 Tbsp Lemon Juice 1 Tsp Sugar Salt To Taste Other Ingredients Oil For Deep-frying To Serve 1 Recipe Of Green Chutney 1/2 Recipe Of Fresh Garlic Chutney 1/2 Recipe Of Khajur Imli Ki Chutney 1 Cup Sev Or Nylon 1 Cup Onions , Chopped For the ragda 1. Soak the dried peas overnight. 2. Drain, add approximately 3 to 4 cups of fresh water and pressure cook for 4 whistles or until the peas are soft. 3. Prepare the tempering by heating the oil, adding the mustard seeds, curry leaves and asafoetida and stirring till the mustard seeds crackle. 4. Add in all the other ingredients for the ragda adding more water if required. Mix well mashing the peas slightly so that the gravy becomes thicker. 5. Simmer for 10 minutes and keep aside. For the patties 1. Boil, peel and grate the potatoes. 2. Add the cornflour and salt and knead to a soft dough. 3. Divide into 12 equal portions and keep aside. 4. Roll out each portion into a 75 mm. (3") diameter circle. Place a portion of the ground filling mixture on each circle. 5. Bring together the edges in the centre to seal the filling inside the potato. 6. Press lightly on top to make a patty. 7. Repeat to make the remaining 11 patties. 8. Shallow fry on a non-stick pan till the patties are golden brown and crisp. How to proceed 1. For serving, place 2 patties on a plate and pour the ragda over. 2. Top with all the chutneys. Sprinkle the sev and onions on top. 3. Serve immediately. edit delete
Chinese Bhel
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3 Cups Fried Noodles 1 Tbsp Oil 2 Tsp Finely Chopped Garlic (lehsun) 1/4 Cup Finely Chopped Spring Onions Whites And Greens 1/2 Cup Thinly Sliced Capsicum 1/2 Cup Carrot Juliennes 1/2 Cup Shredded Cabbage 1/4 Cup Schezuan Sauce 1/4 Cup Tomato Ketchup Salt To Taste For The Garnish 2 Tbsp Finely Chopped Spring Onion Whites And Greens 1. Heat the oil in a broad non-stick pan or a wok, add the garlic and sauté on a high flame for a few seconds. 2. Add the spring onions whites and greens, capsicum, carrots and cabbage and sauté on a high flame for 30 seconds. 3. Add the schezuan sauce, tomato ketchup and salt, mix well and cook on a high flame for a few seconds. 4. Remove from the flame and transfer it into a deep bowl. 5. Add the fried noodles and toss well. 6. Serve immediately garnished with spring onion whites and greens. edit delete
Shahi Rogan Josh
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800 Grams Mutton Cut Into 1½ Inch Pieces 4 Tablespoons Oil 11/4 Teaspoon Asafoetida 2 One-inch Cinnamon 6-8 Cloves 4-6 Inch Pieces Ratanjot 5-6 Black Peppercorns 4 Black Cardamoms 1 Tablespoon Kashmiri Red Chilli Powder 2 Teaspoons Fennel Seed (saunf) Powder 1 Tablespoon Dry Ginger Powder (soonth) 1 Tablespoon Coriander Powder Salt To Taste 1 Cup Yogurt,whisked 1. Heat oil in a thick-bottomed pan. Add asafoetida, cinnamon, cloves, black peppercorns and black cardamoms. Sauté till fragrant. 2. Add lamb pieces and cook on medium heat, stirring constantly till lamb pieces turn a nice reddish brown colour. This may take twelve to fifteen minutes. 3. Sprinkle a little water and continue cooking for twelve to fifteen minutes more on low heat. Make sure to stir constantly and scrape all the sediments from the bottom of the pan. Add Kashmiri red chilli powder, fennel powder, dry ginger powder, coriander powder and salt. 4. Add yogurt and two cups of water. Cook, covered, till lamb is tender, stirring occasionally. Serve hot. "Rogan Josh02" By Gahdjun - Flicr. Licensed Under CC BY 2.0 Via Wikimedia Commons. edit delete
Chicken Kali Mirch
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1.2 Kg Whole Chicken (de-skinned) And Chopped Into Medium-sized Pieces 3 Medium-sized Potatoes (de-skinned And Halved) 1.5 Cups Onion Paste 1 Tbsp Garlic Paste ¾ Tsp Ginger Paste 2 Tsp Black Pepper Powder (freshly Powdered): 2 Tsp ¼ Tsp Salt (for Frying The Potatoes) 1.25 Tsp Salt (for Marinating The Chicken) ½ Tsp Turmeric Powder (for Marination) 1 Dried Bay Leaf 3 Whole Cinnamon (1-inch-long; Called Dalchini) 6 Whole Green Cardamoms (choti Elaichi) 1 Whole Black Cardamom (badi Elaichi) 1.5 Tsp Cumin Powder 2.5 Tsp Desiccated Fresh Coconut 2 Tbsp Fresh Cream 1.5 Tsp Salt (for The Curry) 2 Pinches Of Turmeric Powder (for Frying The Potatoes) ¾ Tsp Turmeric Powder (for The Curry) 4 Green Chillies (slit) 2 Cups Water Oil ½ Cup (for Cooking) + 1.5 Tbsp (for Marination) 1. Marinate the chicken for atleast 1 hour with salt, turmeric powder and 1.5 tbsp oil. 2. Heat oil in the kadhai or wok. Add the bay leaf, cinnamon and the cardamoms to the hot and smoking oil, regulating the flame to “medium”. 3. Fry the potatoes with ¼ tsp salt and two pinches of turmeric powder, till these become brownish. Remove the potatoes, but leave the whole spices in the oil. 4. Add the onion-garlic-ginger paste to the oil. Add 1.5 tsp salt and sauté till the onions lose the water content. Now add the cumin powder and sauté for 5 min, or till the paste looks light brown. 5. Add the desiccated coconut and continue to sauté till the mixture releases oil. Now add the black pepper powder, turmeric powder for curry (3/4 tsp) and salt for curry (1.5 tsp). Sauté for 1 minute. Add the chicken and the fried potatoes. Sauté on a slow fire, till the chicken has brown tan on it and is cooked through. 6. Add the fresh cream and green chillies. Add water, stir and cover. Slow-cook for 20 min, or until the water boils vigorously for about 10 min. Serve with steamed rice or roti. edit delete
Murg Noorjehani
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2 Chicken Thighs Skinless 2 - 4 Boiled Eggs Salt To Taste A Pinch Of Turmeric 1 Spoon Ginger-garlic Paste 1 Grated Onion 1 Tomato Crushed 2 Green Chilies Grated 1 Cup Yogurt 2 - 4 Spoons Of Almond Paste 2 Bay Leaves 3 Cardamom Crushed Sliced Almonds And Raisins To Garnish 1. In a wide wok, heat oil and add the bay leaves plus cardamoms. 2. Now add chiles, ginger-garlic, onion and tomato pastes. Fry real good, till the raw odor leaves the pan. 3. Now add salt, turmeric and chicken. Cover and cook briefly. 4. Followed by yogurts and almonds paste, cook over low-medium heat. 5. Once the meat is tender, add the eggs and fried raisins and nuts, remove from heat. 6. Serve to go with your nan or roti. edit delete
Murg Noorjehani
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2 Chicken Thighs Skinless 2 - 4 Boiled Eggs Salt To Taste A Pinch Of Turmeric 1 Spoon Ginger-garlic Paste 1 Grated Onion 1 Tomato Crushed 2 Green Chilies Grated 1 Cup Yogurt 2 - 4 Spoons Of Almond Paste 2 Bay Leaves 3 Cardamom Crushed Sliced Almonds And Raisins To Garnish 1. In a wide wok, heat oil and add the bay leaves plus cardamoms. 2. Now add chiles, ginger-garlic, onion and tomato pastes. Fry real good, till the raw odor leaves the pan. 3. Now add salt, turmeric and chicken. Cover and cook briefly. 4. Followed by yogurts and almonds paste, cook over low-medium heat. 5. Once the meat is tender, add the eggs and fried raisins and nuts, remove from heat. 6. Serve to go with your nan or roti. edit delete
Mughlai Chicken Pulao
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1 Cleaned And Cut Chicken 1 Kg - Minced Meat 2 Cups - Full Ghee 4 Large Minced Onions 1.5 - Large Onions 1.5 Kg - Curd 1.5 Kg - Good Quality Basmati Rice 1.5 Tsp - Ground Saffron A Handful - Sliced And Fried Almonds 4 - Bay Leaves 1" - Long Stick Of Cinnamon 10 Cloves 10 Cardamoms 18 Peppercorns 3 Pods Garlic 1" Long Piece Of Ginger 2 Tsp - Chilli Powder 2 Tsp - Coriander Powder 1 Tsp - Cumin Seed Powder 1.5 Tsp - Turmeric 1. First of all, grind garlic, ginger, chilli powder, coriander-cumin powder, turmeric to a fine paste. 2. Now heat 4 tbsps of ghee and fry 2 onions till brown. 3. Add half the whole spices then put in the chicken and mince, and brown. 4. Add ground spices and fry for a few minutes along with chicken and mince. 5. Add 2 cups hot water, cover and cook till chicken is tender. 6. Beat the curd with saffron and add to chicken. 7. Cook uncovered for 10 mins. 8. Remove from fire and keep aside. 9. Now heat the remaining ghee, fry the bay leaves and remaining whole spices. 10. Add the onions and brown them well. 11. Add rice and fry till brown. 12. Add enough water to cook rice (add 1 tsp salt). 13. Spread a layer of rice on a flat serving dish, then a layer of meat. 13. Repeat with one more layer of each. Garnish with almonds. edit delete
Meat Durbari
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1 Kg Lamb Meat 2 Medium Size Onion - Shredded Or Finely Chopped, 1 Tbsp Shredded Ginger 1 Tbsp Garlic Cloves Minced 1 Tomato- Shredded 1 Tbsp Tomato Puree 2 Tbsp White Wine Vinegar (can Use Any Vinegar) 2 Tbsp Ghee Or Oil Salt To Taste Ingredients For The Marination Of Meat - ( Paste ) 2 Tbsp Poppy Seeds 1 Tbsp Rai Or Mustard Seeds 1 Tbsp Sesame Seeds 2 Bay Leaves 4 Cloves 2 Cinnamon Stick 2 Big Cardamom 10 Black Pepper 2 - 4 Dry Red Chilli 1. Soak poppy seeds and rai seeds in a small bowl of water for an hour . 2. The seeds become soft and it is easy to grind them. 3. Grind all the dry ingredients first- sesame seeds,cloves ,bay leaves,cinnamon,cardamom,pepper corns and red chilli for few seconds ,then add poppy seeds and rai seeds with the soaked water . 4. Run the blender till you get a smooth paste. 5. Wash the lamb meat and drain the excess water . 6. Take a bowl and put the meat in it and add the paste. 7. Mix and evenly coat it. 8. Cover with a cling film and put it in the fridge to marinate overnight or 4 to 6 hrs. 9. Heat ghee or oil in a deep pan. 10. Add the shredded onion and ginger. 11. Stir fry till the onions are soft and translucent. 12. Add the minced garlic and fry for 2 to 3 minutes stirring constantly. 13. Add the marinated meat and cook till the meat is brown and the sides leave oil ( 15 minutes ). 14. Add salt and vinegar as the meat is drying up. 15. When the meat leaves oil add 750 ml of warm water. 16. You can add less water if you do not want a gravy. 17. As the gravy comes to boil ,lower the heat and put a lid on . 18. Let it cook for 30 minutes in low heat. 19. After 30 minutes ,stir once and then add the tomato puree and green chillies. 20. Check the tenderness of the meat and salt. 21. Cover and let it cook for 10 to 15 minutes depending upon the tenderness of the meat. 22. Close gas once the meat is cooked. 23. Let it stay for 5 minutes in the pan. 24. Sprinkle green corinader leaves when serving. edit delete
Keema Matar
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1/2 Kg Minced Meat 1 Cup Shelled Green Peas 1/2 Cup Ghee 2 Tsp Cumin Seeds 4 Cloves A Small Piece Of Cinnamon 4 Peppercorns Seeds Of 1 Black Cardamom 2 Bay Leaves 1 Cup Grated Onions 1 Tsp Ginger Paste 1 Tsp Garlic Paste 2 Cups Chopped Tomatoes Salt To Taste 1 Tbsp Coriander Powder 1/2 Tsp Turmeric 1/2 Tsp Chilli Powder 1 Tbsp Chopped Coriander Leaves 1. Heat the ghee in a heavy-based pan and add the cumin seeds, cloves, cinnamon, peppercorn, cardamom and bay leaves. 2. When the seeds start to splutter, add the garlic, ginger and onions, and stir-fry till the fat separates. 3. Add the tomatoes, salt, coriander powder, turmeric and chilli powder. 4. Continue to stir-fry till fat separates. Increase heat to high and add the mince and the peas. 5. Stir a few times till the mince looks fried, then lower heat and sauté till cooked through and fat separates once again. 6. Serve hot, garnished with chopped coriander leaves. edit delete
Mughlai Paratha
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3 Cups Whole-wheat Flour 1 Cup All Purpose Flour 2 Tbsp Ghee 2 Cups Water To Knead The Dough Dry Flour To Help With Rolling Ghee For Frying The Paranthas 4 Eggs Salt To Taste 1/2 Cup Finely Chopped Onions Chopped Green Chillies To Taste 4 Tbsp Chopped Coriander Leaves 1. Mix the whole-wheat flour, refined flour and the two tablespoons of ghee together. 2. Knead into a soft, sticky dough and cover and leave aside for 2-3 hours. 3. Divide the dough into 4 rounds, cover and leave to rest for about 15 minutes. 4. Heat a griddle over the stove. While it is getting hot, roll out one round. 5. The dough is sticky and soft, so you may need to dust it with flour frequently. Better still, pat it thin with your palms if you can. 6. Keeping the heat on high, place the roti over the griddle, break an egg on to the center of it, sprinkle with 2 tsp of onion, salt, green chillies and 1 tbsp of coriander leaves. 7. Lower heat to medium. To seal, fold over four ways towards the center, so that the ends overlap, thus forming a square. 8. Make a trail of ghee around it to fry the underside. 9. When the underside is fried, smear the top with a generous helping of ghee and turn over to fry to a golden brown. 10. Serve hot with a chutney or yoghurt. edit delete
Khatti Arbi Ka Salan
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250 Gms Colocassia (arbi). 3 Tbsps Oil 1 Onion (sliced) 8-10 Curry Leaves 2-3 Green Chillies 1 Tbsp Ginger Garlic Paste 1/2 Tsp Turmeric Powder 1 Tsp Red Chilli Powder 3 Medium Tomatoes Salt To Taste 2 Tbsps Tamarind Pulp 1. Peel and slice onions. Chop tomatoes, de-seed and chop green chillies. 2. Soak tamarind in lukewarm water for 15 minutes and squeeze out the pulp. 3. Boil Arbi in salted water till tender, peel, slice the bigger ones into two pieces if desired. 4. Heat oil in a pan and sauté onions till golden brown. Add curry leaves, chopped chillies, ginger garlic paste and sauté for a few minutes. 5. Add turmeric, red chilli powder and sauté for 3-4 minutes on a low heat. 6. Add chopped tomatoes and cook till the tomatoes are completely mashed. 7. Add the arbi and cook for 2 minutes pour one cup of water and salt, cook for2-3 minutes. 8. Add tamarind pulp. Cover and simmer for 15 minutes. 9. Serve hot with Hyderabadi paratha. edit delete
Qabooli
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1 Kg Rice 250 Gms Bengal Gram Split (chana Dal) Salt To Taste 6 Green Cardamoms 2 Inches Stick Cinnamon Cloves 8 Nos 1. Wash and soak the rice for half hour. Then boil with salt and half the whole garam masala till almost done. 2. Wash and soak the chana dal for half an hour. Boil with salt, a little turmeric powder till just cooked (al dente). 3. Heat oil, add the remaining cinnamon, green cardamom, cloves and saute. 4. Add shahi jeera and when they crackle add ginger and garlic pastes and saute. 5. Add chopped green chillies and a little browned onions. 6. Add the cooked dal, garam masala powder, finely chopped coriander leaves and stir to mix well. 7. Add turmeric powder, stir and take it off heat. Add yogurt and mix well. 8. Transfer half of the dal mixture into another pan. 9. Spread half the rice over the dal mix, spread browned onions, garam masala powder, chopped mint leaves, lemon juice, saffron dissolved in water or milk. 10. Spread the remaining dal over this followed by rice, browned onions, garam masala powder, chopped mint leaves, lemon juice and saffron. 11. Cover with a tight fitting lid. After 2-3 minutes lower the heat and let it cook till done. edit delete
Burhani Raita
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1 Cup Full Fat Yogurt/curd/dahi 1 Or 2 Garlic Cloves/lahsun, Crushed Finely Or Minced ¼ Tsp Red Chili Powder Or Yellow Chili Powder (mirch Powder) ¼ Tsp Roasted Cumin Powder / Jeera Powder Black Salt Or Regular Salt As Required 1. With a wired whisk whip the yogurt till smooth. 2. Crush the garlic or mince them and add to the yogurt. 3. Add the red chili powder or roasted cumin powder and salt. Stir well. 4. You can also garnish the raita with a bit of cumin powder and red chili powder. 5. Serve burhani raita chilled or immediately. Consume on the same day. edit delete
Hyderabadi Mirchi Ka Salan
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18-20 Large Green Chillies 2 Tablespoon Oil 2 Tablespoons Sesame Seeds (til) 1 Tablespoon Coriander Seeds 1 Teaspoon Cumin Seeds 1/2 Cup Roasted Peanuts 2 Dried Red Chillies 1 Inch Piece Ginger Roughly Chopped 6-8 Cloves Garlic Roughly Chopped 1 Teaspoon Mustard Seeds 8-10 Curry Leaves 1 Medium Onion Grated 1 Teaspoon Turmeric Powder 2 Tablespoons Tamarind Pulp Salt To Taste 1. Wash, wipe and slit green chillies lengthwise without cutting through. Heat sufficient oil in a kadai and deep fry for one minute. Drain on absorbent paper and keep aside. Dry roast sesame seeds, coriander seeds and cumin seeds. 2. Make paste of sesame seeds, peanuts, coriander seeds, cumin seeds, red chillies, ginger and garlic. Heat two tablespoons of oil in a pan, add mustard seeds, let it splutter and add curry leaves. 3. Add onion. Sauté until onion is light golden brown, stirring continuously. Add turmeric powder and mix well. Add masala paste and cook for three minutes, stirring continuously. Stir in one and half cups of water and bring it to a boil. 4. Reduce the heat and cook for ten minutes. Add tamarind pulp dissolved in half a cup of water, if it is too thick. Add fried green chillies and salt and cook on low heat for eight to ten minutes. Serve hot. edit delete
Paneer Kulcha
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For Dough: 2 Cups Maida (all Purpose Flour) 3/4 Teaspoon Baking Powder 1/2 Cup Luke Warm Milk 1 Teaspoon Sugar 1/3 Teaspoon Salt 3 Tablespoons Curd (Yogurt) 2 Tablespoons Oil 1 Tablespoon Ghee For Stuffing: 3/4 Cup Grated Paneer 1/2 Teaspoon Grated Ginger 2 Tablespoons Finely Chopped Coriander Leaves 2 Green Chillies, Finely Chopped 1/2 Teaspoon Chaat Masala Powder 1/4 Teaspoon Black Pepper Powder Salt For Dough 1. Sieve maida in a large bowl. Add baking powder, salt, sugar, milk, curd, ghee and 2 tablespoons oil and mix well. 2. Add water as required and knead smooth dough. Place dough in a bowl and cover it with a wet cloth. Let it set at room temperature for 2 hours. 3. After 2 hours, knead it again for 1-2 minutes and divide it into 9 equal portions. Give each portion a round shape of ball. Place them in a bowl and cover with a cheesecloth. Now proceed to make a paneer based stuffing. For Stuffing 1. Take grated paneer, grated ginger, chopped coriander leaves, chopped green chilli, chaat masala powder, black pepper powder and salt in a medium bowl. 2. Mix well and divide prepared paneer stuffing into 9 equal parts. For Paneer Kulcha 1. Take one dough ball and roll it out into small puri like circle (approx. 4-5 inch diameter) on rolling board using rolling pin. If required, dust some dry flour over it while rolling to avoid sticking. Put one portion of stuffing (approx. 1½ tablespoons) in the center of the circle. Wrap and enclose it with all sides of dough circle and seal its top merging point. This process will make a stuffed ball. 2. Now, gently press it and flatten its surface from top and bottom (like pattie). 3. Dust rolling board a little and roll it out into 6-7 inch diameter circle (like paratha). 4. Heat tawa over medium flame. Once it’s hot enough, place raw kulcha over it and cook on medium flame for 30 seconds. Flip it and cook for 20-30 seconds. Flip and cook until brown spots appear on the bottom side, flip again and cook until brown spots appear on another side. 5. Take it away from heat and spread butter or ghee as per your preference. Prepare remaining kulchas in similar way and serve hot. edit delete
Amritsari Aloo Kulcha
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For Kulcha Dough 2 Cups Miada / Plane Flour 1/4 Cup Yogurt 1 Tsp Baking Powder 1/2 Tsp Baking Soda 1 Tsp Lemon Juice Salt To Taste For Kulcha Stuffing 2 Potatoes Boiled And Mashed 1/2 Cup Onion Finely Chopped 1 Tsp Red Chilli Powder 1 1/2 Tsp Coriander Powder 2 Green Chillies Finely Chopped 1 Tsp Lemon Juice 1/4 Cup Finely Chopped Coriander Leaves 1/2 Tsp Ginger Paste To make Kulcha Dough 1. Take plane flour in to a bowl. 2. To that add salt, yogurt, bakin powder and baking soda. 3. Add lemon juice over baking soda, you will see bubbles will start forming. 4. Now combine flour very well. 5. Then add water and start to knead this to make that in to semi soft dough. 6. After the dough is ready cover the bowl and allow it to rest for 4 to 5 hours. To make Kulcha Stuffing 1. Boil 2 medium size potatoes. 2. Peel the skin off form boiled potatoes and mash them up. 3. Put mashed potatoes in to a bowl. 4. Spice them up with red chilli powder, onion. 5. Add coriander powder, lemon juice, green chillies, ginger paste. 6. Add coriander leaves and salt to taste. 7. Mix very well. 8. Now Kulcha stuffing is ready! edit delete
Tawa Pulao
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3 Cups Boiled Rice 3-4 Medium Tomatoes Finely Chopped 2 Tablespoons Oil 1/2 Teaspoon Cumin Seeds 1 Medium Onion Finely Chopped 1/2 Teaspoon Ginger Paste 1/2 Teaspoon Garlic Paste 1/2 Cup Green Peas Boiled And Mashed 1 Medium Carrot Boiled And Diced 2 Teaspoons Pav Bhaji Masala 1 Tablespoon Red Chilli Paste Salt To Taste 1 Medium Green Capsicum Finely Chopped 2 Tablespoons Fresh Coriander Leaves Chopped 2 Tablespoons Lemon Juice 1. Heat oil in a pan. Add cumin seeds and sauté till well browned. Add the onion and sauté till lightly browned. Add ginger paste, garlic paste and tomatoes and sauté till tomatoes become soft. 2. Add green peas, carrot, pav bhaji masala, red chilli paste and a little water. Mix and cook for two to three minutes. 3. Add the rice and mix. Add salt, green capsicum, coriander leaves and lemon juice and mix well. 4. Cook on high heat for a couple of minutes. Serve hot. edit delete
Moong Dal Halwa
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1 Cup Split Green Gram Skinless (dhuli Moong Dal) Soaked And Ground To A Coarse Paste 1 Cup Ghee 1 Tablespoon Gram Flour (besan) 1 1/2 Cups Milk Saffron (kesar) For Garnish 1 Cup Sugar 3/4 Cup Khoya/mawa A Pinch Of Green Cardamom Powder 10-12 Almonds Cut Into Slivers 1 Sheet Of Chandi Ka Varq (optional) 1. Heat ghee in a pan. Add gram flour and mix well. Add moong dal, lower heat and mix well. 2. Sauté, stirring continuously, till golden brown or for 20-25 minutes. 3. Heat ½ cup milk in a Pan. Add generous pinch of saffron and mix well for 1 minute. Switch off heat. 4. Heat sugar and 1 cup water in a Sauce Pan. Cook till sugar dissolves completely. 5. Add saffron milk to moong dal and mix well. 6. Add remaining milk and keep stirring.Add khoya in saffron milk pan, mix and heat for 2 minutes. 7. Add khoya to moong dal mixture alongwith cardamom powder, some almond slivers and sugar syrup. 8. Mix well, cover and cook on low heat for 5 minutes, stirring once a while. Remove lid, mix once. Switch off heat and transfer in a serving dish. 9. Serve hot garnished with chandi ka varq, saffron and remaining almond slivers. edit delete
Qiwami Seviyan
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200 G Seviyan (Indian Vermicelli) 1 Cup Milk 1 Cup Khoya 2 Cups Sugar 3 Tbsp Clarified Butter (Desi Ghee) 1/2 Tsp Color (Saffron) Dry Fruits & Coconut 2 Drops Kewra 2-3 Nos. Cloves & Green Cardamom 1. Boil water & when it boils add colour & 1 tbsp desi ghee. 2. Dip seviyan kept in a muslin cloth for 2-3 minutes 3. Take out the seviyan from the cloth & spread it on a plate. Add desi ghee in little quantity. 4. In a pot add ghee & then cloves & cardamom. 5. Once the cloves crackle add milk. 6. When the milk boils add sugar & mix properly. 7. Now add khoya & dry fruits & mix well. 8. Finally add seviyan into this. 9. On slow heat cook for 5 - 10 minutes 10. Garnish with dry fruits. edit delete
Sheer Korma
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2 Tbsp Butter 1/4 Cup Vermicelli (sevaiyan) 1/2 Cup Sugar 3 Cups Milk 1/4 Cup Chopped Dried Fruits 2 Tbsp Raisins (kismis) 2 Tbsp Dates (khajur) 1 Tsp Chirongi Nuts (charoli) 1/2 Tsp Cardamom (elaichi) Powder 2 Tbsp Rose Water Cardamom (elaichi) Powder For The Garnish 1. Heat the butter in a deep pan, add the vermicelli and cook till it turns golden brown. 2. Add the sugar and milk and cook till the sugar dissolves. 3. Add the dry fruits and raisins, mix well and allow it to simmer for 3 to 4 minutes. 4. Add the fresh dates, charoli, cardamom powder and rose water and simmer for another 1 to 2 minutes. If the sheer korma is too thick, add a little hot water and mix gently. 5. Remove from the flame and serve hot or cold garnished with cardamom powder. edit delete
Amiri Khaman
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450 Gms Chana Dal (split Bengal Gram) 25 Mm (1") Piece Of Ginger (adrak) 6 Green Chillies 1 Tsp Soda Bi-carb 1/2 Tsp Turmeric Powder (haldi) 4 Tbsp Oil 2 Tsp Mustard Seeds ( Rai / Sarson) 1/4 Tsp Asafoetida (hing) 20 Garlic (lehsun) Cloves , Finely Chopped Juice Of 2 Large Lemons 3 Tbsp Powdered Sugar Salt To Taste For Decoration 2 Cups Sev 2 Tbsp Grated Fresh Coconut 2 Tbsp Chopped Coriander (dhania) 1. Soak the dal for at least 6 hours. 2. Leave 4 tablespoons of dal aside and grind the rest with the green chillies and ginger. 3. Add the whole (unground) dal. 4. Add the soda bi-carb, turmeric powder and salt, mix well. 5. Keep the mixture aside for at least 4 hours. 6. Spread a little mixture at a time in a thali (flat metal plate with low rim) and steam to make dhoklas. Repeat for the remaining mixture. 7. Cool and crumble. 8. Add the sugar, lemon juice and a little salt and mix well. 9. Heat the oil in a vessel and add the mustard seeds. When they stop popping, add the garlic, fry for a few seconds, add the asafoetida and fry again for a few seconds. 10. Pour this mixture on top of the crumbled dhoklas. 11. Decorate with chopped coriander, grated coconut and sev and serve. edit delete
Tomato Rasam
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For The Rasam Masala 1 Tsp Masoor Dal (split Red Lentil) 1/2 Tsp Chana Dal (split Bengal Gram) 1 Tsp Coriander (dhania) Seeds 3 Whole Dry Kashmiri Red Chillies , Broken Into Pieces 5 To 6 Peppercorns (kalimirch) 1/8 Tsp Cumin Seeds (jeera) 4 To 6 Curry Leaves (kadi Patta) Other Ingredients 2 Tbsp Toovar (arhar) Dal 1/2 Cup Tomato Pulp 1/4 Cup Tamarind Water 1/4 Tsp Turmeric Powder (haldi) Salt To Taste 2 Tsp Coconut Oil Or Any Other Refined Oil 1/4 Tsp Mustard Seeds ( Rai / Sarson) 3 To 4 Curry Leaves (kadi Patta) 1/4 Tsp Asafoetida (hing) 2 Tbsp Chopped Coriander (dhania) For The Garnish For the rasam masala 1. Combine all the ingredients in a small non-stick pan, and dry roast on a slow flame for 5 to 7 minutes or till they release flavour, while stirring continuously. Keep aside. 2. Allow it to cool slightly and blend in a mixer to a smooth powder. Keep aside. How to proceed 1. Combine the toovar dal and 1 cup of water and pressure cook for 4 whistles. 2. Allow the steam to escape before opening the lid. Whisk the dal thoroughly and bring to a boil. 3. Add the tomato pulp, tamarind water, turmeric powder and salt, mix well and simmer for 3 to 4 minutes, while stirring continuously. 4. Add the rasam masala, and 3 cups of water, mix well and simmer for 5 to 7 minutes. 5. For the tempering, heat the oil in a small non-stick pan and add the mustard seeds. 6. When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for a few seconds. 7. Pour the tempering over the boiling rasam and mix well. 8. Serve hot garnished with the coriander. edit delete
Sabudana Vada
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1/2 Cup Sago (sabudana) 1 Cup Boiled And Mashed Potatoes 1/4 Cup Rajgira Flour 1 Tsp Grated Ginger (adrak) 1 To 2 Green Chillies, Chopped 1/2 Tbsp Lemon Juice 2 Tbsp Chopped Coriander (dhania) Salt To Taste 1. Wash the sabudana. Drain and keep aside for about 2 hours. If necessary, sprinkle a little water to moisten the sabudana. 2. Mix the sabudana along with all the other ingredients and knead lightly to form a soft dough. 3. Divide the mixture into 12 equal portions. Shape each portion into a round and flatten slightly. 4. Deep-fry the vadas in hot oil until they are golden brown in colour and drain on absorbent paper. 5. Serve hot with green chutney. edit delete
Medu Vada
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Ingredients 1 Cup Urad Dal (split Black Lentils) 3 Green Chillies , Roughly Chopped 3 To 4 Peppercorns (kalimirch) 8 To 10 Curry Leaves (kadi Patta) 1 Tsp Ginger (adrak) Salt To Taste Coconut Oil Or Any Other Refined For Deep-frying Fried Coconut Chutney For Serving Sambhar For Serving 1. Clean, wash and soak the urad dal in enough water for atleast 2 hours. 2. Drain, add the green chillies, pepper, curry leaves and ginger and blend in a mixer to a smooth batter, adding little water. 3. Add the salt and mix well and divide the mixture into 8 equal portions. Keep aside. 4. Wet your hand. 5. Take a portion of the mixture in your hand. 6. Make a hole in the centre with your thumb. 7. Heat oil in a kadhai, upturn your hand and drop the wada in oil. 8. Deep fry the wada till both sides turn golden brown in colour. 9. Repeat with the remaining batter to make 7 more medu wadas. 10. Drain on absorbent paper. Serve hot with fried coconut chutney and sambhar. edit delete
Rasam
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For The Rasam Powder 1 Tsp Coriander (dhania) Seeds 3 Whole Dry Kashmiri Red Chillies , Broken Into Pieces 5 To 6 Black Peppercorns (kalimirch) 1 Tsp Toor (arhar) Dal 1/2 Tsp Chana Dal (split Bengal Gram) A Pinch Of Cumin Seeds (jeera) Other Ingredients 2 Tbsp Toovar (arhar) Dal 1/2 Cup Finely Chopped Tomatoes 1/4 Cup Tamarind (imli) Pulp A Pinch Of Asafoetida (hing) A Pinch Of Turmeric Powder (haldi) Salt To Taste 1 Tsp Oil 1/4 Tsp Mustard Seeds ( Rai / Sarson) 3 To 4 Curry Leaves (kadi Patta) 2 Tbsp Chopped Coriander (dhania) For the rasam powder 1. Combine all the ingredients in a broad non-stick pan and sauté on a medium flame for 2 to 3 minutes. Allow to cool completely. 2. Once cooled, blend in a mixer to a smooth powder. Keep aside. How to proceed 1. Combine the toor dal with 1 cup of water in a pressure cooker and pressure cook for 3 whistles. 2. With help of a hand blender, blend the dal till smooth, add the prepared rasam powder into it, mix well and keep aside. 3. Combine the tomatoes, tamarind pulp, turmeric powder, asafoetida, salt and 3 cups of water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. 4. Add the prepared dal-rasam powder mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside. 5. For the tempering, heat the oil in a small pan and add the mustard seeds and curry leaves. 6. When the seeds crackle, add the tempering to the prepared rasam and simmer for 1 minute. 7. Add the coriander and mix well. 8. Serve hot. edit delete
Andhra Style Lamb Curry
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250 Gm Lamb Meat Turmeric Powder To Taste Salt To Taste Ginger-garlic Paste For The Curry: 2 Tbsp Refined Oil 6 Cloves 3 Cardamoms 1 Stick Of Cinnamon 1/2 Tsp Cumin Seeds 3 Tbsp Chopped Onions 1 Tsp Ginger Garlic Paste 100 Gm Gongura Leaves 1 Tbsp Red Chilli Powder 1 Tsp Coriander Powder 1/2 Tsp Turmeric Powder 10 Curry Leaves 6 Slit Green Chillies Chopped Coriander Leaves 50 Ml Water 1 1/2 Tsp Salt Fried Red Chilli, Curry Leaves Clarified Butter 1. Boil the meat with turmeric powder, salt and ginger garlic paste, keep aside. 2. Now heat oil in pan. 3. Add cloves, cardamoms, cumin seeds and chopped onions. 4. Saute onions till they turn translucent. 5. Then add ginger garlic paste, gongura leaves, red chilli powder, coriander powder, turmeric powder, curry leaves, slit green chillies, chopped coriander leaves, boiled meat, water and salt. 6. Mix well and cook for 5 minutes. 7. Garnish it with fried red chillies, curry leaves and clarified butter. 8. Serve hot with rice. edit delete
Appam
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1 Cup Soaked Rice 3 Tbsp Grated Coconut 1/2 Tsp Baking Soda 1 Tbsp Cooked Rice 1/2 Tsp Salt 1 Tbsp Sugar 1. For Appam, in a deep bowl take cooked rice, add grated coconut and soaked rice. Blend it well into a smooth paste. Keep it overnight for fermenting. 2. To the fermented paste, add baking soda, salt, sugar and water. Blend the paste to a smooth, consistency. 3. In a small kadhai, pour 1 ladle of appam mix and move the kadhai such that the mix is spread out evenly. 4. Cover it for 1-2 minutes. 5. Let it cook until holes appear throughout appam and the edges become brown. edit delete
Chicken Stew And Appam
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For The Chicken Stew: 1/2 Kg Chicken 4 Tbsp Coconut Oil 2 Onions Finely Chopped 1 Red Chilli (chopped) 2 Green Chillies (chopped) 1 Tbsp Ginger-garlic Paste 2 Tomatoes (chopped) 2 Potatoes (diced) Coconut Milk- 1st And 2nd Extract From 1 Coconut Salt Pepper 1 Lemon Small Bunch Of Coriander For The Appam: 1 Cup Soaked Rice 3 Tbsp Grated Coconut 1/2 Tsp Baking Soda 1 Tbsp Cooked Rice 1/2 Tsp Salt 1 Tbsp Sugar For the chicken stew: 1. In a deep pan, take some coconut oil, add chopped onions, red chilli, green chilli, ginger garlic paste. Fry until soft and golden. 2. Add chicken to the masala mix and fry for 3 minutes. 3. To the chicken, add tomatoes and potatoes and mix well. Add 2nd extract coconut milk. 4. Season the chicken with pepper, salt and add water. Put the lid on and simmer for 45 minutes. 5. To the chicken add 1st extract of coconut milk, coriander and lemon juice. For the appam: 1. For Appam, in a deep bowl take cooked rice, add grated coconut and soaked rice. Blend it well into a smooth paste. Keep it overnight for fermenting. 2. To the fermented paste, add baking soda, salt, sugar and water. Blend the paste to a smooth, consistency. 3. In a small kadhai, pour 1 ladle of appam mix and move the kadhai such that the mix is spread out evenly. 4. Cover it for 1-2 minutes. 5. Let it cook until holes appear throughout appam and the edges become brown. edit delete
Paal Payasam
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50 Gm Rice 1 Litre Milk 5 Gm Cardamom Powder 100 Gm Sugar 50 Ml Ghee(clarified Butter) 50 Gm Cashew Nuts 25 Gm Raisins 1. Wash and soak the rice for 1/2 an hour. 2. Cook the rice in milk until soft. 3. Add cardamom powder, sugar and stir until the sugar is dissolved. 4. Heat ghee in a pan and add the cashew nuts. 5. When the cashew nuts are slightly golden, add the raisins and saute for 1 minute. 6. Pour on the rice mixture and serve warm. edit delete