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Name Image Ingredients Preperation Time Method Source Action
Kheema Dum
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1/2 Kg Minced Meat 2 Cups Onions-sliced Thinly 1/4 Cup Ghee 1 Tsp Ginger Paste 1 Tsp Garlic Paste 1/4 Cup Chopped Raw Papaya 1 Tbsp Coriander Seeds - Roasted And Powdered 6 Cloves-roasted And Powdered 6 Green Cardamom- Roasted And Powdered 1 Tsp Cumin Seeds - Roasted And Powdered ] 1/2 Tsp Pieces Of Cinnamom - Roasted And Powdered Seeds Of 1 Black Cardamom- Roasted And Powdered 1/2 Tsp Pieces Of Mace - Roasted And Powdered 1/8 Tsp Grated Nutmeg 4 Peppercorns - Roasted And Powdered 2 Tbsp Mustard Oil Salt To Taste 2 Cloves Powdered 2 Tbsp Chopped Coriander Leaves For Smoking 1 Tsp Chilli Powder 1 Piece Of Coal 1/2 Tsp Ghee 1. Heat 1/4 cup ghee. Fry the onions till brown and crisp; remove and grind to a paste with some water. 2. Mix the minced meat with the ginger and garlic paste and chopped papaya. 3. Add the roasted and powdered ingredients and the onion paste. 4. Marinate for at least 2 hrs. Heat the oil in a heavy-based saucepan with a tight fitting lid. 5. Add the mincemeat, salt and chilli powder, mix well, cover and cook thoroughly over low heat. 6. Do not stir while cooking. The fat will separate when cooked. 7. Before serving, set alight a piece of charcoal. 8. Place it in a small bowl or in an aluminum foil shaped like a cup. 9. Place this in the centre of the cooked minced meat, pour the 1/2 tsp ghee and the powdered clove over it and cover immediately. 10. Leave thus for about 5 minutes, remove the coal and bowl/foil; serve mince garnished with chopped coriander leaves. edit delete
Saunfia Chaman
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5 Tbsp + 2 Tbsp Mustard Oil 250 Gm Paneer 3 Brown Cardamom 5 Green Cardamom 1 Bay Leaf 1 Cinnamon Stick 1 1/2 Cup Tomato Puree Heeng, A Pinch 1/4 Tsp Dry Ginger Powder Salt, To Taste 1 Tsp Red Chilli Powder 1 Tbsp Saunf Powder (aniseed Powder) 1 Cup Water 1. In a wok add 5 Tbsp mustard oil. Shallow fry paneer pieces from both sides till golden-brown. 2. Transfer them in a bowl with 1 cup water. Add a pinch of heeng. 3. Ina wok add 2 Tbsp oil. Splutter brown cardamom, green cardamom, bay leaf, cinnamon. 4. Add tomato puree, salt, red chilli powder, dry ginger powder. Cook till the masala leaves oil on the sides. 5. Soak out the extra water from the paneer. Add it to the masala. Now add some saunf powder. Mix. 6. Now add the water in which the paneer was soaked. 7. Mix well. Let it cook for 1 more minute. 8. Serve with steamed rice. edit delete
Pachmela Dal
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3 Tbsp Moong Ki Daal Chilkewali 3 Tbsp Dhuli Moong 3 Tbsp Arhar Ki Daal 3 Tbsp Dhuli Urad 3 Tbsp Channe Ki Daal 2 Tsp Salt 1/2 Tsp Turmeric 1 Tsp Sugar 2 Tbsp Ghee 1 Tsp Cumin Seeds Pinch Of Asafoetida 1/2 Tsp Fenugreek Seeds 1/2 Tsp Onion Seeds 1/2 Tsp Fennel Seeds 1 Tsp Ginger-finely Chopped 1 Tsp Coriander Powder 1/2 Tsp Chilli Powder 1 Tsp Amchoor Powder 1 Tbsp Coriander Leaves-chopped 1. Cook the dals with salt, turmeric and sugar till well blended into a thin pouring consistency. 2. Heat ghee, add the cumin seeds, asafoetida, fenugreek seeds, onion seeds and the fennel seeds. 3. When the seeds splutter, add ginger and saute to a light brown colour. 4. Add the coriander powder, chilli powder and the amchoor powder, followed by the cooked daals, blending well. 5. Bring to a boil and then simmer for about 5-10 minutes. 6. Serve hot, garnished with coriander leaves. edit delete
Ker Sangri
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For Ker Sangri: 75 Gm Berries 75 Gm Dried Beans For Main Preparation: 2 Tsp Oil 1 Tsp Cumin Seeds 2 Tsp Ginger Garlic Paste 5 - 6 Whole Red Chillies 1 Tsp Coriander Powder 1 Tsp Red Chilli Powder 1 Tsp Turmeric Powder 1 Tsp Mango Powder 5-6 Dried Pieces Of Mango 4 Tsp Yogurt 1 Tsp Salt Garnish: Fried Garlic Fried Whole Red Chillies Coriander Leaves For the preparation of ker sangri: 1. Soak the berries and the dried beans in beaten yogurt and keep it overnight. 2. Boil for 15-20 min in water and clean them properly with water. For the main preparation: 3. Heat oil in pan. 4. Add cumin seeds, ginger-garlic paste, whole red chillies, coriander powder, red chilli powder, turmeric powder, mango powder, dried mango pieces and curd. 5. Saute the masala well. 6. Then add ker sangri and salt. Mix it well. 7. Garnish with fried garlic, fried whole red chillies and coriander leaves. 8. Serve the Ker Sangri hot with roti. edit delete
Amrood Ki Sabzi
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2 Tbsp Ghee 1/2 Kg Semi-ripe Guavas 1/2 Tsp Cumin Seeds A Pinch Of Asafoetida 2 Tsp Coriander Powder 1/4 Tsp Chilli Powder 1/2 Tsp Turmeric Powder Salt 250 Gm Tomatoes, Peeled, Seeded And Chopped 100 Ml Whipped Curd 1/4 Tsp Garam Masala 1 Tsp Amchur 1 Tsp Roasted Ground Fennel Seeds 1 Tsp Sugar 1 Tbsp Lemon Juice Chopped Coriander 1. Heat ghee in a large pan. Cut guavas into wedges and set aside. 2. Add cumin to hot ghee. After 10 seconds add asafoetida, coriander powder, chilli powder, turmeric and salt. Cook for 1 minute. 3. Stir in tomatoes and yoghurt. Fry for 5 minutes. 4. Pour in 100 ml water and bring to a boil. Add guavas to pan. Cover and cook until tender. 5. Sprinkle in garam masala, amchur, roasted fennel powder and sugar. Simmer for 5 minutes. Re-season. 6. Stir in lemon juice and serve with puris. edit delete
Malabari Parotta
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2 Cups Maida Water To Knead 1/2 Cup Ghee Dry Flour- For Dusting 1. Knead the flour into soft and pliable dough with the water. 2. Cover and let rest for 30 minutes. Make 8 round and smooth balls. 3. Roll into a round of about 1/4 cm/1/8" thickness. 4. Smear the surface of this round, with ghee. 5. Fold in 1/2, smear the surface with ghee again, and make another fold from corner to corner. 6. Roll thinly without tearing. 7. Heat the griddle (tava), and place one parantha on to it. 8. When the edges start lifting, slightly, smear some ghee over it letting it trickle under it. 9. Brown on both sides and serve. edit delete
Meen Muringakka
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Marination: 3 Sardines (You Can Also Use Sear Fish) Salt To Taste 1/4 Tsp Turmeric Powder Paste: 1/2 Grated Coconut 2 Tsp Chopped Garlic 1 Tsp Chilli Powder 1 Small Ball Tamarind For The Preparation: 2 Tbsp Coconut Oil 1/4 Tsp Fenugreek Seeds 1 Sliced Onion 1 Tsp Chopped Ginger 2 Sliced Green Chillies 5-6 Curry Leaves 1 Cup Water 6 Piece Drumsticks (1 Drumstick Cut Into 2 " Pieces) Salt To Taste For Tempering: 1 Tsp Coconut Oil 1/4 Tsp Mustard Seeds 5 Shallots 1 Whole Red Chilli 1. Marinate the sardines in salt and turmeric powder for 1/2 hour. 2. Grind coconut, garlic, chilli powder and tamarind to a fine paste. 3. Heat oil in pan and crackle fenugreek seeds. 4. Add onions, chopped ginger, green chillies and curry leaves. 5. Saute till onions turn brown. Add paste. Add water and drumsticks. Cook drumsticks till done. 6. Add salt. Add marinated fish. Cook for 5 minutes. 7. Temper with coconut oil, mustard seeds, shallots and an intact red chilli. 8. Serve hot with rice. edit delete
Nargisi Kofta
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1/2 Kg Mince Meat 2 Onions Quartered 2 Onions Chopped 2 Tomatoes Pureed 4-5 Green Chillies 5-6 Whole Garlic Cloves 1 Tbsp Chopped Ginger 3 Tsp Red Chilli Powder 1/2 Tsp Turmeric Powder 1 Tsp Garam Masala 1 Tsp Coriander Powder 2 Tbsp Yoghurt 1 Egg Beaten 4 Eggs-hard Boiled Oil For Frying Salt To Taste 1. Cook the minced meat for about 20 minutes with the quartered onions, green chillies, chopped ginger and garlic cloves. 2. Once cooked beat 1 egg into the mixture. 3. Coat the boiled eggs with the mince. 4. Fry the coated eggs in hot oil and keep aside. 5. To the remaining oil in the pan, add the chopped onions and the ginger. 6. Fry until the onions turned brown. 7. Add 1 tsp red chilli powder, coriander powder, yoghurt, pureed tomatoes and the garam masala to the pan. 8. Simmer until the gravy turns thick. 9. Slice the fried eggs in half and serve with the gravy. edit delete
Nihari Gosht
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1 Kg Meat 2 Tbsp Refined Oil 3-4 Green Cardamoms 1 Tsp Whole Cinnamon 2 Black Cardamoms 2-3 Bay Leaves 1 Tsp Turmeric Powder 1/4 Cup Water 1 Tsp Ginger-garlic Paste 1 Tsp Coriander Powder 1 Tsp Red Chilli Powder 1 Tsp Garlic - Fried And Ground 1 Tsp Onions - Fried And Ground 3 Tbsp Yoghurt - Beaten 2 Tsp Gulab-jal 2 Tsp Garam Masala 1/2 Tsp Nutmeg-cardamom Powder 1/2 Tsp Saffron - Soaked In Water Salt To Taste A Few Drops Of Itar Wheat Dough For Dum Fresh Coriander And Ginger Julienne - To Garnish 1. Heat oil in a pan and add green cardamom, cinnamon, cloves, black cardamom and bay leaves. 2. Add the meat and sauté till lightly fried. 3. Add salt and turmeric and mix well. 4. Pour in the water, cover the pan and cook. 5. When it starts boiling, add ginger- garlic paste, coriander powder, red chilli, garlic paste and onion paste. 6. Mix well and add yoghurt, gulab-jal, garam masala, nutmeg and cinnamon powder and saffron. 7. Cover and cook for 2-3 minutes. 8. Now transfer the meat in a heavy bottom pan and strain the gravy. 9. Add a few drops of itar and cover the pan. 10. Seal it with the wheat dough and cook on slow fire. 11. Once done, garnish with fresh coriander and ginger julienne and serve. edit delete
Moong Dal Ki Goli
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200 Gm Moong Dal With Skin 2 Tbsp Refined Oil 1 Tbsp Ginger-garlic Paste 1 Tsp Garam Masala Powder 1/2 Tsp Red Chilli Powder 1/2 Tomato, Diced 1/2 Onion, Diced Salt To Taste For The Masala: 1 Tomato, Diced 1 Onion, Diced 1/2 Tsp Turmeric Powder 1/4 Tsp Red Chilli Powder 1/2 Tsp Garlic, Finely Chopped 1/2 Tsp Ginger, Finely Chopped 1 Green Chill, Chopped 2 Tbsp Coriander Leaves, Chopped Salt To Taste 1. Soak the dal in water for two hours. 2. Grind the dal into a smooth batter with the ginger-garlic paste, salt to taste, red chilli powder, garam masala powder, and a dash of water. 3. Heat one tbsp of oil in a pan and add the dal batter and keep stirring for a few mins till it thickens slightly. 4. Now add 1/2 tomato, onion, chopped garlic and ginger. Stir again till it becomes a sticky mixture. 5. Once the mixture is cool enough, roll small amounts of it into medium sized balls or 'golis.' 6. To prepare the masala, heat 1 tbsp of oil in a pan and add the onion, tomato, garlic and ginger. Sprinkle the turmeric powder, red chilli powder and sauté for 2-3 mins. Then add the coriander leaves, green chilli and a dash of water. Mix well. 7. Once the gravy thickens, gently place the moong dal golis in the masala and cook for a 5-7 mins. 8. Mix well and serve hot. edit delete
Coorg Pandi Curry
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1 Tsp Fenugreek Seeds 1/2 Tsp Cumin Seeds 1/2 Tsp Coriander Seeds 1 Tsp Pepper For The Masala Paste: 2 1/2 Small Onions, Quartered 1/2 Ginger 7 Cloves 10-12 Curry Leaves 4-5 Small Green Chillies Handful Of Coriander Leaves 1/2 Tsp Oil Other Ingredients: 1/2 Kg Pork Salt To Taste 1 Tsp Oil 1/4 Tsp Haldi 1/2 Tsp Red Chilli Powder 1/4 Tsp Mustard Seeds 6-7 Curry Leaves 1 Tbsp Masala 1/2 Cup Pork Stock 1 Tbsp Masala Paste 1 Tsp Turmeric Extract 4-5 Cups Of Water 1. Take a pot, add 1/2 kg pork, water, salt and let it simmer for 40 minutes. 2. In the meanwhile prepare the masala. For the masala: 3. Take a pan, add fenugreek seeds, cumin seeds, coriander seeds and pepper. Mix well. Roast it till it changes color. Once roasted, powder the mix and use it as a masala. Keep aside. For the masala paste: 4. Take a pan, add onions, ginger,cloves, curry leaves and small green chillies. 5. Mix well. Let the onions turn brown in color. 6. Once cooked, add a handful of coriander leaves and oil so that the ingredients don't stick to each other. 7. Mix and remove from heat. Now grind this paste nicely. Keep aside. Final Preparation: 8. Now take a pan, add oil, mustard seeds, curry leaves, masala paste and mix well. 9. Then add half a cup of water, masala, half cup pork stock, haldi and red chilli powder. 10. Once fried, add pork, turmeric extract and salt to taste. Mix well. 11. Add 4-5 cups of water. Cover the pan and cook it till the pork is nice and tender. 12. Make sure that the pork is coated well with the masala. 13. Once cooked garnish it with coriander leaves. 14. Serve hot with steamed rice. edit delete
Kawari Prawns
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12 Pieces Medium Sized Prawns 3 Tsp Lime Juice 2/3 Tsp Red Chilli Powder 1/4 Tsp Salt 1/2 Tsp Turmeric Paste 1 Tsp Fennel Powder 1 Tsp Coriander Seeds Crushes 1/4 Cup Tsp Tamarind Water 5 Red Button Chillies 12-15 Curry Leaves 1 Cup Sooji 3 Tbsp Oil 1. Mix all the ingredients except sooji. 2. Marinate the prawns and keep aside for about 5 minutes. 3. Dip the marinated prawns in the semolina. 4. Heat oil in pan. 5. Shallow fry the prawns in hot oil till done. 6. Remove from fire and squeeze the juice of a lemon and serve hot. edit delete
Malvani Chicken Sukka
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For The Chicken: 1/2 Kg Boneless Chicken 4 Onions, Chopped 1/2 Tsp Turmeric Powder 2 Tbsp Ginger Paste 2 Tbsp Garlic Paste 2 Tbsp Oil Salt To Taste Water For The Masala Paste: 1 Coconut, Grated 2 Whole Red Chillies 3 Garlic Pods 1 Tsp Cumin Seeds 1 Tbsp Roasted Coriander Seeds 2 Green Chillies 1/2 Cup Coriander Leaves, Chopped 2 Tbsp Malwani Masala Water For The Malwani Masala: 12 Red Chillies 2 Tsp Whole Coriander Seeds 4-5 Cloves 1/2 Tsp Peppercorns 1/2 Tsp Cumin Seeds 1/2 Tsp Shahi Jeera Seeds 4-5 Green Cardamoms 2-3 Black Cardamoms 1/2 Cup Dry Coconut, Grated 1 Tsp Poppy Seeds (khuskhus) For the malwani masala: 1. Grind all the Malwani masala ingredients and keep it aside. For the masala paste: 2. In a pan roast the grated coconut and whole red chillies. Grind this roasted mixture with the garlic pods, cumin seeds, roasted coriander seeds and water. 3. Now add green chillies, chopped coriander, malwani masala and a little more water. Grind it again into a coarse masala paste. For the chicken: 4. Heat the oil in a pan, add ginger and garlic paste, chopped onions and cook for a while. 5. When the onions turn translucent, add turmeric, salt and cook for a few minutes. 6. Add the chicken to the pan, mix it well and then add the masala paste. 7. Cook for 15-20 minutes or till the chicken is done and well coated in the masala. 8. Serve hot. edit delete
Chicken Kolhapuri
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12 Chicken Drumsticks (tangdi) 2 Tbsp Chilli Powder 2 Tbsp Turmeric Powder 2 Tbsp Ginger Paste 2 Tbsp Garlic Paste 1 Tbsp Cumin Seeds 3 Tbsp Coriander Seeds 1 Tsp Fenugreek Seeds (methi Dana) 2 Tsp White Poppy Seeds 1 Tsp Sesame Seeds 1/2 Cup Coconut, Desiccated 5 Cloves 5 Green Cardamom 5 Black Peppercorns 5 Cinnamon Sticks 1 Cup Onions, Fried 1 Pinch Asafoetida (hing) 6 Red Whole Chillies, Fried 1 Small Tomato, Diced Juice Of 3 Lemons Coriander Leaves (for Garnish) 1. Marinate the chicken with chilli powder, turmeric powder, ginger and garlic pastes. Leave for 15-20 minutes. 2. Roast the cumin seeds, coriander seeds, fenugreek seeds, poppy seeds, sesame seeds, coconut, cloves, green cardamom, black pepper and cinnamon. 3. In a mixer, add fried onions and all the roasted spices. Make a smooth paste with some water. 4. In a pan heat oil, add ginger paste, garlic paste, asafoetida, dry red chillies, turmeric powder and tomato. Then add the ground paste. 5. Saute for some time and add chicken. 6. Saute for another 2 minutes, then add water and cook on a slow flame till chicken is cooked. 7. Add lemon juice and finish with coriander leaves. edit delete
Pudachi Wadi
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For The Stuffing: 5-6 Tbsp Khus Khus 1 Cup Copra 3 Tbsp Oil 2 Tsp Mustard Seeds 2 Tsp Zeera Hing, To Taste (From A Pinch To 1 Tsp) 1 Tsp Turmeric Powder 3-4 Medium Onions, Chopped 1 Tsp Ginger-garlic Paste 1-2 Tsp Green Chilli Paste 1 Tbsp Charoli 1 Tsp Red Chilli Powder 1 Tsp Dhaniya Powder 1 Tsp Zeera Powder 1 Tsp Goda Masala 1 1/2 Bunch Corriander, Chopped Juice Of 1/2 Lemon For The Outer Casing: 2 Cups Gram Flour (besan) 3/4 Cup Of Whole Wheat Flour (atta) Salt, To Taste 1 Tsp Turmeric Powder 1/2 Tsp Dhaniya Powder 1/2 Tsp Zeera 1/2 Tsp Red Chilli Powder 3-4 Tsp Refined Oil Water, To Knead The Dough 1 Tbsp Goda Masala Mixed With 1 Tsp Oil Oil To Deep Fry For the stuffing: 1. In a pan dry roast poppy seeds and copra for 3-4 minutes. Cool. Grind in a mixie. Keep aside. 2. In a wok add oil. In the heated oil add mustard seeds, zeera, hing and turmeric. Let the seeds splutter. 3. Add the onions. Saute till pink. 4. Add the ginger-garlic paste, green chilli paste, charoli, red chilli powder, dhaniya powder, zeera powder, goda masala. Saute. 5. Add chopped coriander leaves and lemon juice. Saute. 6. Add the copra-poppy seed paste. Mix well. Keep aside. For the outer casing: 7. In a bowl add besan, atta, salt, turmeric, zeera powder, dhaniya powder, red chilli powder. Knead with water. 8. This dough need to be stiffer than the regular dough for chapatis. 9. Finish by kneading for 1 minute with a little oil. Your dough is ready. 10. Make flat rounds like you do for chapatis. Apply a little goda masala-oil. Place 2-3 Tbsp of the filling. Seal it from all sides. 11. Deep fry till golden. 12. Cut and serve with chutneys of our choice. edit delete
Fish Gassi
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For The Masala : 1 Tsp Coconut Oil 3 Tsp Coriander Powder Pinch Of Fenugreek Seeds (methi Daana) 1 Tsp Fennel Seeds (saunf) 8 Pieces Of Pepper Corn 1 Tsp Mustard Seeds 2 Tsp Cumin Seeds 15 Red Chillies 1 Grated Coconut 2 Sliced Onions 8 Pods Of Garlic 100 Ml Water For The Main Preparation: 2 Tbsp Coconut Oil 2 Sliced Onions 10 Curry Leaves 2 Chopped Tomatoes 500 Gm Filleted Fish Prepared Masala 1 Tsp Salt 2 Tbsp Tamarind Paste 100 Ml Coconut Milk For the masala: 1. Heat oil in pan. Add coriander powder, fenugreek seeds, fennel seeds, pepper corn, mustard seeds, cumin seeds and red chillies and dry roast them. 2. Now add grated coconut, onions and garlic. 3. Saute till the onion turns light brown. 4. Then add water and grind them together. For the main preparation: 5. Heat oil in pan. Add sliced onions, curry leaves and sauté the onions till it loses colour. 6. Then add chopped tomatoes and prepared masala, and stir-fry till fat separates. 7. Add fish and stir fry. 8. Add salt, tamarind paste and coconut milk. Mix it well. 9. Garnish with curry leaves and coriander leaves. Serve hot. edit delete
Malabari Prawn Curry
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12-15 Prawns 3/4 Tsp Turmeric Powder 1 Tsp Red Chilli Powder Salt To Taste 2 Tbsp Coconut Oil 1/2 Cup Grated Coconut 1 Tsp Fenugreek Seeds 1 Tsp Coriander Seeds 5-6 Shallots Ginger 3-4 Garlic Cloves 2 Red Chillies 1 Tsp Mustard Seeds 2 Green Chilies 1 Cup Coconut Milk 7-8 Curry Leaves 1 Tomato 1 Tbsp Tamarind Extracts 1 Small Piece Jaggery 1/2 Cup Green Peas 1. To prawns add turmeric, red chili powder, salt and coconut oil. Mix well. 2. In a pan add grated coconut, fenugreek seeds and coriander seeds. Grind the dry roast mixture in mortar and pestle. 3. Now in a pan add oil, put marinated prawns and fry them. 4. In another sauce pan add coconut oil, then add Shallots cut into half, sliced ginger, roughly chopped garlic, red chilies, mustard seeds, and green chilies. 5. For dry spices add turmeric powder, chili powder and then add the grinded paste. 6. For de glazing add little water to it. 7. Now add coconut milk little by little. 8. Add salt to taste. 9. Now add curry leaves, tomatoes and tamarind extract. 10. After this add little jaggery, green peas and now add poached prawns. 11. Cover it with lid. 12. Garnish it with two fried prawns. 13. Serve hot. edit delete
Himachali Tawa Murg
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6 Chicken Pieces, Cut Into Medium Size For The Marinade: 1 Cup Hung Curd 2 Tbsp Cream 1 Tbsp Ginger-garlic Paste 3 Tsp Garam Masala For The Garam Masala: 2 Small Sticks Cinnamon 7-8 Peppercorns 1/2 Tsp Cumin 6-7 Green Cardamom 2 Brown Cardamom 4-5 Cloves 1 Bay Leaf For The Main Preparation: 1 Tbsp Oil Salt Juice Of 1/2 Lemon For The Tempering: 1 Tbsp Oil 2 Tbsp Coriander Leaves, Chopped 3 Dried Red Chillies For the marinade: 1. Marinate the chicken pieces with: hung curd, cream, ginger-garlic paste and garam masala. 2. Cover and keep it in the fridge for 1 hour. For the garam masala: 3. In a mortar and pestle make a semi-fine powder of all the ingredients. 4. You may or may not dry roast these before grinding. For the main preparation: 5. In a pan add oil. 6. Place the marinated chicken pieces. 7. Sprinkle salt, according to taste (on both sides) and let the chicken brown slightly from both sides. 8. Add a little water to the marinade bowl and pour it into the pan. Cover the pan and let it cook till the chicken is well done and tender. For the tempering: 9. In a small pan or tadka karchi add oil, dried red chillies and coriander leaves. Pour it over the chicken. 10. Squeeze some lemon juice on top of the chicken. 11. Serve. edit delete
Dhokla
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1cup Besan 1cup Water 1tsp Salt 1tsp Sugar 1/4tsp Citric Acid 1/4tsp Soda Bi Carb 1/2tsp Fruit Salt 2tsp Oil 1tsp Rai Few Curry Leaves 4tsp Sugar 1/4tsp Citric Acid 3cups Boiling Water 4tbsp Fresh Grated Coconut 4tbsp Finely Chopped Coriander Leaves 2-3 Green Chillies Length Wise Sliced 1. Take a round/square micro safe dish. Grease it properly and keep it aside. 2. Take a mixing bowl and put first seven ingredients. Mix in one direction. 3. Pour prepared mixture in the greased dish and microwave at 900w for 4 min. with out lid. 4. Prepare tempering on flame:- Heat oil in a frying pan on gas stove. 5. Put rai, curry leaves,green chillies, water, sugar, citric acid and boiled water. Cool. 6. Cut dhokla into big squares. Pour prepared & cooled tempering over it 7. Garnish with grated coconut, coriander leaves. Cover it with the help of cling flim and keep in the fridge for 1/2an hour. Serve chilled with green chutney. edit delete
Gujarati Kadhi
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2 Tablespoons Besan (gram Flour) 4 Cups Water 2 Cups Sour Curd Salt To Taste 1 Tablespoon Sugar (more/less To Taste) ½ Teaspoon Turmeric (haldi) Powder 4 Green Chillis, Slit In Halves 1 Tablespoon Fresh Ginger, Grated Or Finely Chopped ¼ Cup Chopped Coriander Leaves For Tadka 1 Tablespoon Oil 1 Tablespoon Ghee 2 Dry Red Chillis, Broken ½ Teaspoon Cumin Seeds ½ Teaspoon Mustard Seeds 1 Pinch Hing (asafoetida) Powder 1 Sprig Kadipatta (curry Leaves) 1. Blend the gram flour, water and curd well into a smooth mixture and pour into a large pan. Add salt, sugar, turmeric powder, green chillis, and ginger. Bring to a boil and immediately lower flame to simmer. Cook 5 – 10 more minutes. 2. Meanwhile, heat oil and ghee in a small frying pan. Add tadka/tempering ingredients and fry till seeds splutter. 3. Add the tadka mixture to the simmering kadhi. Add coriander leaves and serve hot with khichdi or plain rice. edit delete
Potol Chingri
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300 Grams Potol (parwal) 200 Grams Aloo (potato) Salt To Taste 3 Tablespoons White Oil 10 Pieces Medium Sized Prawns 1/2 Teaspoon Turmeric Powder 1/2 Teaspoon Ginger Paste 7-8 Pods Garlic 1 Big Onion ½ Cup Water Water 2-3 Tablespoons Plain Yogurt 2 Green Chilies 4 Teaspoons Peanuts 1. Cut potol into long slices. Cut aloo into long slices. Rub salt into them and fry them well in 1 tablespoon oil in a skillet. Set aside. 2. Peel the prawn, rub salt and 1 pinch of turmeric powder to it. Grind ginger, garlic and onion into a paste with 1/4th cup of water. Make a mixture with yogurt, onion, garlic and ginger. Add green chilies diced into pieces. Add 4 tablespoons of peanut without shell. Keep aside. 3. Add additional 2 tablespoon of oil to the skillet. After the oil is heated, add the prawn. After it is fried for a minute or so, add aloo and potol. Add the mixture of yogurt and other ingredients. Put it on seam and cover it. Let it cook on low heat and keep stirring frequently to make sure it is not burning. Add salt to taste. Keep going till potol, aloo and prawn is cooked thoroughly. Add some water (1/4th cup) if necessary. This will be more of a thick gravy. Once cooked, serve with rice. edit delete
Drumstick Curry
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8 Fresh Drumsticks 4 Dry Kashmiri Chillies 1/2 Cup Grated Coconut 3 Cloves 1/2 Teaspoon Cumin 4 Cloves Of Garlic 1 Teaspoon Tumeric Powder 1 Teaspoon Mustard Seeds Few Sprigs Curry Leaves 1 Large Onion Sliced 1 Tablespoon Oil Water Enough To Cover Up All The Drumsticks Salt To Taste Kokum 3 Pieces 1. Wash, skin and cut up the drumsticks into 3 inch long pieces. Boil in lightly salted water till soft. 2. While the drumsticks are boiling grind together the coconut, cloves, cumin, garlic and tumeric. 3. In a pot put in 1 tablespoon oil add the mustard seeds, and curry leaves when they crackle add the sliced onions and fry. Add the ground masala and mix well with the onions add in the drumsticks along with the water. Add more salt if required, drop in the Kokum and simmmer for 10 minutes. edit delete
Chicken Cafreal
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1 Chicken 6 Green Chillies A Bunch Of Coriander Leaves 15 Cloves Of Garlic 1 Inch Piece Of Ginger 1 Tablespoon Khus-khus 1 Tablespoon Jeera 8 Cloves 6 Peppercorns 1 Inch Cinnamon 1/2 Teaspoon Tumeric Powder 1 Tablespoon Tamarind 1 Lime Oil For Shallow Frying Salt To Taste 1. Wash the chicken and cut up into large chunks. Apply salt and set aside. 2. Grind together the chillies, coriander leaves, garlic, ginger, khus-khus, jeera, cloves, peppercorns, cinnamon, tumeric powder and tamarind into a fine paste. 3. Apply the ground paste to the chicken and let it marinate for atleast 1 hour. For best results let it marinate overnight. 4. In a deep pan put in oil enough for shallow frying. When heated put in the chicken and fry, turning all sides till golden brown. When done, squeeze lime over the chicken and serve. edit delete
Banana Fritters
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2 Bananas 2 Eggs 2 Tablespoons Sugar (sweetness To Taste) 4 Tablespoons Flour 1/4 Cup Milk Salt Just A Pinch 1 Tablespoon Ghee 1. Mash the bananas with a potato masher. 2. In a separate bowl beat eggs with the sugar and the pinch of salt. Add this mixture to the bananas and then add the flour and mix gently together. Start pouring in the milk and mix till you get a thick batter. You can add more milk if the batter is too thick. 3. In a skillet put 1 tablespoon of ghee. When the ghee has heated ladle in the batter (like mini pancakes) Flip when the edges start to brown. When done drain on paper towels and sprinkle with powdered sugar. edit delete
Dahi Bhindi
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4 Cups (bhindi) Ladies Finger, Cut 1/2" Pieces 1 Tsp Cumin Seeds (jeera) 1 Tsp Mustard Seeds ( Rai / Sarson) 1 Tbsp Urad Dal (split Black Lentils) 3 Whole Dry Kashmiri Red Chillies, Broken Into Pieces 5 To 6 Curry Leaves (kadi Patta) 1/2 Cup Chopped Onions 1 Cup Chopped Tomatoes 1 Tsp Chilli Powder 1/2 Tsp Turmeric Powder (haldi) 1/4 Cup Fresh Curds (dahi) 3 Tbsp Oil Salt To Taste To Be Ground Into A Paste 1/2 Cup Freshly Grated Coconut 2 Tbsp Broken Cashew Nuts (kaju) 1. Heat the oil in a pan and sauté the lady fingers in oil until crisp. Remove and drain on absorbent paper. 2. Heat the oil again; add the cumin seeds, mustard seeds and urad dal. When they crackle, add the red chillies and curry leaves. 3. Add the onions and sauté until it is golden in colour. 4. Add the tomatoes, chilli powder, turmeric powder, the ground paste and salt and fry until the oil comes out from the sides. 5. Add 1¼ cups of water to the curds, beat well and add it to the mixture. 6. Add the sautéed bhindi and cook for a few minutes. 7. Serve hot. edit delete
Corn Panki
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1 Cup Grated Sweet Corn Kernels (makai Ke Dane) 2 Tsp Oil Salt To Taste 2 Tbsp Finely Chopped Coriander (dhania) 1 Tbsp Finely Chopped Green Chillies 2 Tbsp Semolina (rava) 1/4 Cup Besan (bengal Gram Flour) 16 Banana Leaves (kele Ka Patta) For Cooking Oil For Greasing 1. Combine all the ingredients along with 2 tbsp of water in a deep bowl and mix well. 2. Apply a little oil on one side of each banana leaf and keep aside. 3. Put 2 tbsp of the batter on one half of the greased side on a banana leaf and spread it evenly. 4. Place another greased banana leaf with the greased side facing downwards over it and press it lightly. 5. Cook on a non-stick pan or a tava (griddle) till light brown spots appear on the leaves and the panki in between peels off the leaf easily. 6. Repeat with the remaining batter to make 7 more pankis. 7. Serve immediately with green chutney. edit delete
Corn Bhel
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1 Cup Boiled Sweet Corn Kernels (makai Ke Dane) 1 Tsp Oil 1/2 Cup Finely Chopped Onions 1/2 Cup Chopped Capsicum 1/2 Cup Finely Chopped Tomatoes 1/4 Cup Chopped Coriander (dhania) 1/2 Cup Apple Cubes (with The Skin) 1/4 Cup Orange Segments (optional) A Pinch Of Sugar 1 Tbsp Lemon Juice Salt To Taste 1. Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame till the onions turn light brown in colour. 2. Add the capsicum and corn and sauté on a medium flame for 1 minute. 3. Transfer to a bowl, add all the remaining ingredients and mix well. 4. Serve immediately garnished with sev. edit delete
Pumpkin Flower Pakoras
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5 Nos Pumpkin Flower (bud) 6 Nos Palak Leaves 1/2 Cup Gram Flour (besan) 1 Tsp Heaped Rice Flour 1/4 Tsp Ajwain 1 Tsp Hot Oil A Pinch Of Asafoetida Salt, Red Chilli Powder As Required Water Oil For Frying 1. In a mixing bowl, add besan, rice flour, chilli powder, salt, ajwain and mix well. Add the hot oil. Add water little by little to make a bhajia batter. 2. In a kadai, heat oil. Dip the pumpkin flower bud and put it in oil and fry the same as you make the normal bhajias. 3. Repeat the prcoess for all the remaining buds and the palak (spinach leaves) too. Enjoy with tomato sauce or green coriander chutney or a hot cup of tea. edit delete
Kale Chane Ka Kebab
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1/2 Cup Brown Chickpeas (kale Chane) 2 Cloves (laung) 4 Black Pepper (kali Mirch) 1 Piece Cinnamon (dal Chini) 2 Garlic Buds (lahsun) 2 Tbsp Split Bengal Gram Lentil (chane Ki Dal) 1/2 Tsp Salt (namak) A Piece Ginger (adrak) 2 Bread Piece 1/2 Cup Refined Flour (maida) 2 Whole Red Chilly (lal Mirch) Oil For Frying 1. Soak bengal gram lentil and brown chickpeas for 2 hours. 2. Now cook bengal gram lentil, chickpeas, cloves, black pepper powder, ginger, garlic buds and 1 cup water in a pressure cooker. 3. Water should dry up completely. 4. When it cools then grind it in a mixer. 5. Soak bread and press with both the hands to retain water. 6. Grind it with chickpeas in a mixer. 7. Make kababs of the mixture. 8. Make a thick thickened milk batter. 9. Coat kababs in this batter. 10. Heat oil in a pan and deep fry all kababs in it. 11. Serve them hot. edit delete
Chicken Malai Kebab
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1 Kg Chicken (boneless) 30 Ml Malt Vinegar 1 Egg 60 Gms Processed Cheese 10 Gms Green Coriander (finely Chopped) 100 Ml Oil 4 Portions Yield 15 Gms Salt 50gms Ginger Garlic Paste 10 Gms Corn Flour 10 Gms Green Chili (deseeded) 120 Ml Fresh Cream 50 Gms Butter 1. Clean and make boneless chicken pieces 60 gms approx. each of chicken breasts and legs. Marinate with salt, ginger, garlic paste and malt vinegar. Leave at least for half an hour. Squeeze lightly against palms and keep aside. 2. In a tray, rub processed cheese with palm to a smooth paste. Add half egg to it, a corn flour and mix them well. Add a part of cream to soften it. 3. To this mixture add the boneless marinated chicken lightly. Add chopped green chili and green coriander stalks. Pour in remaining cream and mix together. Let it rest for two to three hours in refrigerator. 4. Put the marinated chicken pieces on skewer and half cook in tandoor. Take it out and hang it for ten minutes. 5. Baste it with refined oil and cooking butter mixture and put back in tandoor till it gets light golden colour. 6. Take out a garnished platter, sprinkle with lemon juice, clarified butter and kebab masala on top and serve accompanied with green coriander/ mint chutney, lachha onion, lemon wedge along with Onion Kulcha. edit delete