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Name Image Ingredients Preperation Time Method Source Action
Chocolate Coconut Cake
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1 1/2 Oz. Desiccated Coconut 1/2 Cup Milk 4 Oz. Margarine 6 Oz. Sugar 2 Eggs 4 Oz. Plain Flour 1 Level Tsp Cocoa Pinch Of Salt 1 Tsp Full Baking Powder 1. Soak the coconut in the milk for 1/2 hour. 2. Cream fat and sugar, add the lightly beaten eggs and then the coconut and milk. 3. Stir in the well-sieved dry ingredients, mix well and turn into a greased lined tin 10 inch by 8 inch. 4. Bake in a moderate oven for 30-40 minutes. 5. When cold, decorate the top as desired, or cut into fingers. edit delete
Coconut Rice
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400 Gms Biryani Rice 120 Gms Coconut 40 Ml Ghee 25 Gms Black Gram Dhal 25 Gms Broken Pieces Of Nuts 6 Gms Dry Chillies 2 Gms Curry Leaves 2.5 Gms Asafoetida Powder 20 Gms (minced) Coriander Leaves Salt To Taste 1. Boil rice and keep aside. 2. Fry coconut evenly to a golden colour on a slow fire. 3. Heat 3 dessertspoon of ghee. Fry the cashewnuts and remove. 4. Fry the broken pieces of dry chillies, black gram dhal, and curry leaves well. 5. Mix rice, coconut, nuts, 1 teaspoon of ghee and salt. 6. Serve hot garnished with coriander leaves. edit delete
Ram Laddu
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1 Cup Yellow Lentil (dhuli Moong Dal) 1/2 Cup Bengal Gram (chana Dal) 1/2tsp Red Chili Powder 1 Green Chili (chopped) Salt To Taste 1" Ginger Grated 1 Tblsp Chopped Green Coriander Oil For Deep Frying For Garnish 1 Coarsely Grated Radish 1 Lemon Some Rock Salt (Kala Namak) For Green Chutney 100 Gms Coriander Leaves 100 Gms Mint Leaves 1 Tsp Mango Powder Salt To Taste 2 Garlic Pod 2 Green Chilies 1 Inch Ginger Piece 1 Onion 1/4 Tsp Rock Salt Making Laddu 1. Wash the dals and soak them separately for 3-4 hours. Remove the water completely and put them in a grinder to make a course paste. Keep adding little amount of water while grinding to get a course paste. Make sure you do not grind it to a fine paste. 2. Mix both the lentils in a bowl and beat them together till the mixture gets fluffy and light. The color of the mixture will change from yellow to white in color. The mixture should have a dropping consistency so as to make round balls. A simple consistency check - drop a small ball of beaten dal mixture in a bowl full of water if it floats up to the surface it means the mixture has desired consistency. 3. Now add salt,red chili powder, green coriander, ginger and chopped green chilies to the mixer with a light hand. 4. Take oil in a frying pan. When the oil is hot, reduce the flame. Now take out 1 tsp of batter with wet fingers, give it a round shape and gently put it in the oil. Place as many as possible at a time. 5. Fry these balls on medium flame until they turn golden in color. 6. Place an absorbent paper on the plate and take out the ram laddu on it. Making green chutney 1. Take all the ingredients of the chutney in a mixer and grind them into a fine paste of dripping consistency. 2. Take it out in a bowl. Serving To serve place 5-6 fried ram ladoos on a small plate and put some grated radish on them and pour the green chutney on top. Squeeze some lemon juice and sprinkle some rock salt and serve with a toothpick. edit delete
Achari Paneer Tikka
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2 Teaspoons Pickle Gravy 250 Grams Cottage Cheese (paneer) 1 Teaspoon Coriander Seeds 1/4 Teaspoon Fenugreek Seeds (methi Dana) 1/2 Teaspoon Onion Seeds (kalonji) 1/4 Cup Hung Yogurt 1 Teaspoon Ginger-garlic Paste Salt To Taste 1/4 Teaspoon Red Chilli Powder 1/4 Teaspoon Garam Masala Powder 1/4 Teaspoon Mustard Powder A Pinch Of Turmeric Powder 2 Tablespoons Oil A Few Sprigs Of Fresh Mint (pudina) 1. Dry roast coriander seeds, fenugreek seeds, onion seeds till fragrant. Set aside to cool. Place hung yogurt in a bowl, add ginger-garlic paste, salt, red chilli powder, garam masala powder, mustard powder, pickle gravy, turmeric powder and mix well. 2. Crush the roasted spices in a mortar with the pestle. Add a little of the crushed spices to the yogurt and mix well. Cut cottage cheese into 1 inch cubes and add to the yogurt mixture and mix well so that all the cottage pieces are well coated. Let them marinate for around 15 minutes. 3. Heat oil in a non stick pan. String the cottage cheese cubes onto satay sticks and place them in the pan. Cook, rotating the sticks, so that the cottage cheese cubes get evenly cooked all around. Arrange them on a serving plate, garnish with mint sprig and serve hot. edit delete
Dum Aloo Banarasi
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1/2 Kg Boiled Potatoes, Grated 50 G Sesame Seeds 1 Teaspoon Turmeric Powder 1 Teaspoon Red Chili Powder 1 Teaspoon Cumin Powder 1 Teaspoon Coriander Powder 2 Teaspoons Ginger-garlic Paste Salt 3 Tablespoons Coriander Leaves, Washed And Finely Chopped 3 Tablespoons Mint Leaves, Washed And Finely Chopped Cornflour, As Required For Rolling For The Gravy 3 Onions, Sliced 250 G Fresh Yoghurt Oil, To Fry 2 Tablespoons Butter 2 Tomatoes, Chopped 2 Onions, Chopped 2 Tablespoons Tomato Paste 1 Teaspoon Cumin Powder 1 Teaspoon Red Chili Powder 1 Teaspoon Turmeric Powder 1 Teaspoon Coriander Powder 50 G Fresh Cream 1 Tablespoon Ginger-garlic Paste Whole Spices, As Required 1. Add all the spices to the grated and boiled potatoes in a bowl. 2. Mix well and shape into balls. 3. Roll into corn flour and deep fry in a pot. 4. Drain onto kitchen paper towels and keep aside. 5. Next, in another pot, deep fry the sliced onions till golden brown. 6. Mix with yoghurt and using a blender, blend to obtain a fine paste. 7. Heat a pan and add into it butter, spices, onion, ginger and garlic paste and tomatoes. 8. Saute for 15 minutes on low heat. 9. Stir in tomato paste and all the remaining masalas. 10. Now fold in the onions, salt, pepper and yoghurt paste. 11. Cook for 10 minutes. 12. Add the fried potato balls to the gravy. 13. Garnish with cream, mint leaves and coriander leaves. 14. Serve hot with parathas or rotis or rice. edit delete
Rajasthani Chicken Tikka
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400 Grams Boneless Chicken,cut Into 1 Inch Cubes 1 Teaspoon Kashmiri Red Chilli Powder 1 Tablespoon Lemon Juice Salt To Taste 3 Tablespoons Oil 2 Tablespoons Melted Butter 1/2 Teaspoon Chaat Masala 2 Medium Onions,cut Into Rings 1 Medium Lemon,cut Into Wedges For Marinade 1/2 Cup Yogurt 1 Teaspoon Red Chilli Powder 1/4 Teaspoon Clove Powder Salt To Taste 2 TablespoonsGinger Paste 2 Tablespoons Garlic Paste 2 Tablespoons Lemon Juice 1 Teaspoon Garam Masala Powder 1. Place chicken cubes in a deep bowl. Add chilli powder, lemon juice and salt and mix well till the chicken cubes are evenly coated. Cover with a cling film and allow to marinate for half an hour, preferably in the refrigerator. 2. To make the marinade, place the yogurt in a muslin cloth. Gather in the edges and tie it up into a bundle and hang till all the water drains out. 3. Transfer the drained yogurt into a bowl. Add red chilli powder, clove powder, salt, ginger paste, garlic paste, lemon juice and garam masala powder. Whisk well to a smooth mixture. 4. Apply this yogurt mixture over the chicken cubes till they are well coated. Cover with cling film and refrigerate to marinate for three to four hours. Thread the chicken cubes onto skewers. 5. Heat oil in a non-stick grill pan. Place the skewers on the pan and cook, rotating the skewers for even cooking, for ten to twelve minutes. Baste with melted butter and cook for two minutes more. 6. Sprinkle chaat masala and serve with onion rings and lemon wedges. edit delete
Carrot Rice
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1 Cup Basmati Rice 2 Cups Water 1/4 Cup Roasted Peanuts 1 Tablespoon Margarine 1 Onion, Sliced 1 Teaspoon Minced Fresh Ginger Root 3/4 Cup Grated Carrots Salt To Taste Cayenne Pepper To Taste Chopped Fresh Cilantro 1. Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes. 2. While rice is cooking, grind peanuts in a blender and set aside. Heat the margarine in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes. Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro. edit delete
Vegetable Korma
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1 1/2 Tablespoons Vegetable Oil 1 Small Onion, Diced 1 Teaspoon Minced Fresh Ginger Root 4 Cloves Garlic, Minced 2 Potatoes, Cubed 4 Carrots, Cubed 1 Fresh Jalapeno Pepper, Seeded And Sliced 3 Tablespoons Ground Unsalted Cashews 1 (4 Ounce) Can Tomato Sauce 2 Teaspoons Salt 1 1/2 Tablespoons Curry Powder 1 Cup Frozen Green Peas 1/2 Green Bell Pepper, Chopped 1/2 Red Bell Pepper, Chopped 1 Cup Heavy Cream 1. Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender. 2. Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve. edit delete
Dum Pukht
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3 Cups Water 1 Cup Curd (dahi) 1/2 Cup Regular Atta (dough) Salt (namak) To Taste 2 Tbsp Oil (tel) 1/2 Kg Mutton For Marinade: 2-3 Green Cardamoms 1 Tsp Jeera 2 Pods Garlic (lasan) 1 Black Cardamom 1/2 Cup Corriander Leaves 1-6 Green Chillies 4 Cloves (lavang) 1 Inch Piece Ginger (adrak) 6 Black Pepper (kali Mirch) Corns 1/4 Cup Mint (pudina) Leaves 1/2 Onion (pyaj) 1. Mix completely mutton, curd and salt and keep aside 2. In a mixer grind the marinate till it forms a fine paste. 3. Mix the paste with the marinated mutton. 4. Put in freezer for 6-8 hours 5. Heat up oil in a thick-bottomed pan. 6. Mix in marinated mutton and stir fry on a slow flame for 10 minutes or till the oil leaves the masala. 7. Mix in the water. 8. Cover the pot with a lid. 9. Seal with aata and stir fry for 45 minutes on a slow flame or till steam comes out of cracks in the aata. 10. Cut off the aata and serve with nan. edit delete
Chicken Jalfrezi
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2 Cloves Garlic (lasan) Chopped 750 Gms Skinless Chicken Thigh Fillets, Cut In Half 3 Tsp Ground Turmeric 1 Onion (pyaj) Finely Grated 1 Teaspoon Red Chilli (lal Mirch) Powder 1 Teaspoon Salt (namak) 500 Gms Chopped Tomatoes (tamatar) 30 Gms Ghee 3tsp Ground Cumin (jeera) 3 Tsp Ground Coriander 2 Tbsp Grated Fresh Ginger (adrak) 30 Gms Fresh Coriander Leaves Roughly Chopped Oil (tel) For Cooking 1. Heat up about 2 tblsp oil in a deep frying pot and fry the onion and garlic for 2 minutes over high flame heat. 2. Mix in the chicken, turmeric, chili powder and salt. Fry gently for 5-10 minutes or until golden 3. Turn the chicken frequently. 4. Mix in the tomatoes, cover and stir fry over medium heat up for 20 minutes. Uncover and simmer (boil slowly at low temperature) for 10 minutes to let all the excess liquid evaporate and the sauce thicken. 5. Mix in the ghee or oil, cumin, ground coriander, ginger and fresh coriander and simmer (boil slowly at low temperature) for 5-7 minutes or until the fat separates out from the thick sauce. 6. Serve the chicken pieces with the sauce. edit delete
Chicken Shashlik
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500 Gms Boneless Chicken Breast 2 Capsicum 2 Medium Onions 2 Medium Tomatoes 1/4 Cups Lemon Juice 1/2 Tsp. Salt 1 Tsp Black Pepper 1 Tbsp Soya Sauce 1 Tbsp Hot Sauce Oil For Deep Frying 1. Cut chicken into 1 " pieces. 2. Put in a round dish with the lemon juice, salt ,black pepper soya sauce and hot sauce. 3. Mix well,cover and leave to marinate for 2-3 hours. 4. Cut the onion, capsicum, and tomatoes into small cubes. 5. Skew chicken and vegetables closely on bamboo skewers. 6. Heat up oil in a big size frying pot or karahi. 7. Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft. 8. Take off from oil and put it on absorbent paper. 9. Or you can grill the chicken over hot charcoal. 10. Decorate with lemon pieces and mint leaves. 11. Serve with hot with mint chutney. edit delete
Sannas
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Salt To Taste 1/2 Bottle Toddy 1 Tblsp Sugar 1 Cup Coconut Scraped 2 Cup Rice 1. Wash and soak rice overnight. 2. In a blender grind the rice and coconut separately with toddy to make a thick batter. 3. If necessary more toddy can be added to get the right consistency. 4. Leave in a warm put and let the mixture ferment for 4 hours. 5. Mix in sugar and salt. 6. Put a tablespoonful of batter into each idli mould and steam in a steamer on medium heat up till the sannas are fluffy and done. 7. Serve hot. edit delete
Rice Chapati
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500 Gms Rice 1 Coconut Salt To Taste 1. Clean, wash and soak he rice overnight. 2. Scrape the coconut. 3. Remove the rice and grind it along with scraped coconut and salt using very little water so that the dough is quite dry. 4. Divide the dough into equal portions. 5. Grease a banana leaf and spread a portion of the dough using two fingers to make a ¼ cm thick chapati. 6. Heat up a griddle (tava) and grease it slightly. 7. Gently take off the chapati from the leaf and put it on the hot tava. 8. Roast the chapati on both sides till lightly browned. 9. Serve hot with mutton or chicken curry. edit delete
Mackerel Masala
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1 Cup Coconut Scraped 5 Peppercorns Salt To Taste 1 Tblsp Oil 5 Onions Sliced 5 Cloves 1/2 Inch Cinnamon 6 Big Size Mackerels (bangda) Scaled 8 Red Chillies Whole 1 Tbsp Coriander Seeds 1 Small Size Tamarind 6 Cloves Garlic 2 Tsp Turmeric Powder 1. Wash and cut each mackerel into 4 pieces. 2. Apply salt, then wash again after 5 minutes. 3. Put the mackerels in a pot along with 3 to 4 cup water, a pinch of salt and one tsp of turmeric powder. 4. Stir fry for 10 minutes. 5. Drain. 6. When the mackerels cool, de-bone and cut into small pieces. 7. Heat up oil and stir-fry garlic, peppercorns, cloves and cinnamon. 8. Drain. 9. Stir-fry coriander seeds and red chillies in the same oil and drain. 10. In the remaining oil stir fry the onions till dark brown. 11. Grind everything the fried ingredients (except the onions) with coconut and tamarind into a fine paste. 12. Mix in the ground masala and water to the browned onions and bring to a boil. 13. Mix in the mackerel pieces and salt and simmer (boil slowly at low temperature) for 2-3 minutes. 14. Serve hot. edit delete
Egg Vindaloo
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1 Tsp Garam Masala Powder 1 Inch Cinnamon 4 Red Chillies Whole 3/4 Cup Vinegar 1 Tbsp Sugar Salt To Taste 2 Onions 1 Inch Ginger 10 Cloves Garlic 2 1/2 Tbsp Ghee 4 - 5 Eggs 1/2 Tsp Cumin Seeds 1. Take off and cut the onions, ginger and garlic. 2. Hard boil the eggs, shell and halve lengthwise. 3. Grind the red chillies, garlic, ginger and cumin seeds with a little vinegar and salt to taste. 4. Keep aside. 5. Heat up ghee, mix in the cut onion and fry till brown. 6. Mix in the ground paste and cinnamon. 7. Then mix in sugar, remaining vinegar and garam masala. 8. Mix in the egg halves. 9. Stir fry till the gravy thickens. 10. Serve with rice or rotis. edit delete
Crab Curry
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1 Cup Water 6 Big Size Crabs 8 Red Chillies Whole 1 Tblsp Tamarind Pulp 1/2 Coconut Scraped 1 Tsp Garam Masala Powder 8 Cloves Garlic 1 Tblsp Oil 1 Big Size Onion Sliced 1/4 Tsp Turmeric Powder 1 Tsp Cumin Seeds 1. Boil the crabs and clean them, only the body and claws are used (the crab claws can be lightly cracked and the body cut into half, to facilitate eating). 2. Grind the scraped coconut with red chillies, cumin seeds, turmeric powder and garlic to a fine paste. 3. Heat up oil on medium heat up and stir fry cut onion. 4. Stir-fry for one minute. 5. Mix in ground spices and stir-fry for a minute. 6. Mix in tamarind pulp, salt to taste and crabs. 7. Simmer (boil slowly at low temperature) on low heat, covered for 15 minutes. 8. Mix in little more water if necessary and stir fry till done. 9. Serve hot. edit delete
Bebinca
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1/2 Tsp Nutmeg Grated 2 Tsp Cardamom Powder 1 Cup Ghee 20 Egg Yolks 3 Cup Coconut Milk 10 Gms Refined Flour 1 Kg Castor Sugar 1. Preheat up the oven. 2. Mix in the castor sugar to the coconut milk and stir till dissolved. 3. Cream egg yolks till creamy and mix in to the coconut milk and mix thoroughly. 4. Mix in the flour to this mixture, stirring constantly so that no lumps remain. 5. Mix in the grated nutmeg and cardamom powder and mix. 6. Take a deep pot about 6`` in diameter and heat up a tblsp of ghee in it. 7. When it is hot pour out a cup of batter and bake till brown. 8. Mix in another tblsp of ghee and over it pour out another cup of batter and bake till brown. 9. Continue in this manner till all the batter is used up. 10. Decorate the last layer with a few slivers of toasted almonds and bake. 11. When done turn it upside down and cool. 12. To serve, cut it into thin slices. edit delete
Makhani Arbi Masala
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Arbi (medium Size) - 250 Gms Besan (gram Flour) - 2 Tblsp Oil (tel) (tel) - 3 Tblsp Ajwain - 1/2 Tsp Onion (pyaj) (chopped)- One Green Chilli (slit) (deseeded And Chopped)- One Red Chilli (lal Mirch) Powder - 1/2 Tblsp Chopped Coriander - 1 Tblsp Salt (namak) - 1/2 Tsp Or To Taste Lemon Juice - 1/2 Tblsp Garam Masala - 1/4 Tsp Makhani Gray : Tomatoes (tamatar) (chopped Roughly) - 250 Gms Ginger (adrak) Paste - 1/2 Tsp Garlic (lasan) Paste - 1/2 Tsp Green Chilli - One Red Chilli (lal Mirch) Powder - 1/2 Tsp Laung (cloves)- 2 Choti Elaichi (green Cardamom)- One Salt To Taste Butter - 2 Tblsp Honey- 1 Tsp Kasoori Methi - 1 Tblsp 1. Pressure cook the whole arbi with three cups of water to give one whistle. 2. Keep on low flame for 2-3 minutes. 3. Remove from fire. Cool and drain. 4. To prepare makhani gray, put tomatoes in a bandi, add one cup of water, ginger and garlic paste, green chilli, red chilli powder, laung and chot elaichi. 5. Boil. Cover and cook on low heat till it is reduced to a saucy consistency. 6. Remove from fire. 7. Blend in a mixer. 8. Strain into a clean pan. 9. Add butter. Stir in honey. 10. Add salt to taste. 11. Keep on fire. 12. Boil. Simmer on low flame for 1-2 minutes. 13. Add kasoori methi and remove from fire. 14. Keep the makhani gray aside. 15. Peel and flatten each piece or arbi. 16. Sprinkle some salt and red chilli powder on it. 17. Sprinkle dry besan. 18. Overturn the pieces and sprinkle salt, red chilli and besan on the other side too. 19. Mix, so as to coat lightly. 20. Heat oil on a large tawa, add half the arbi and sauté over medium heat till golden. 21. Shift the fried arbi from the center to the sides (periphery) of the tawa. 22. Add the rest of the arbi, fry and shift to the sides. 23. In the same oil, add ajwain, when it turns golden, add chopped onions, grated ginger and green chilli and sauté for three minutes. 24. Add 1/2 tsp salt. 25. Return the arbi to the center, add red chillies and half of the coriander. 26. Fry for a minute. 27. Add the prepared makhani gray and fry until the arbi is coated with the gravy. 28. Adjust seasoning. 29. Sprinkle lemon juice, garam masala and the remaining coriander. 30. Stir and serve immediately. edit delete
Navratan Korma
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3 Cups - Boiled Vegetables (9 Varieties-potatoes, Carrots, Green Peas, French Beans, Cauliflower, Capsicum, Cabbage, Bottle Gourd, Cluster Beans) 150gms - Grated Paneer 3 - Tomatoes 2 - Grated Onions 1 1/2 Tsp -Ginger Paste 1 1/2 Tsp - Garlic Paste Salt To Taste 1 Tsp - Turmeric Powder 1 1/2 Tsp - Red Chilli Powder 1 Tsp - Coriander Powder 2 Tsp - Garam Masala Powder 2 Tbsp - Cream 6 Tbsp - Vegetable Oil 1 Tbsp - Ghee 1 Cup - Milk / Water 1/4 Cup - Dry Fruits (cashew Nuts, Raisins) Coriander Leaves For Decoration 1. Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used. 2. Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat. 3. Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown. 4. Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes. 5. Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan. 6. Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick. 7. Add paneer to the gravy and stir well. 8. Finally add all the vegetables to the above gravy and cook for 5-7 minutes. 9. Serve the navratan korma hot. Put cream and chopped coriander leaves on the navaratna korma decorate . edit delete
Hara Chana Masala
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1.4 Kg Hara Chana 50ml Oil 4gm Ginger And Green Chilly, Chopped 1gm Asafoetida 10gm Cloves 10gm Bay Leaf 10gm Salt 3gm Sugar Lemon Juice 5gm Garam Masala Powder 5 Gm Chopped Coriander To Garnish 1. Heat oil, add cumin, cloves, bay leaf, chopped ginger, green chilli, and saute for 2 minutes. 2. Add hara channa and cook until done. 3. Add lemon juice, chopped coriander and garam masala powder. 4. Garnish the hara chana masala with chopped coriander and serve hot. edit delete
Paneer Tikka Roll
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1 Cup Paneer (cubed) 1/4 Cup Tomatoes (diced) 1/2 Cup Capsicum (diced) 1 Tsp Oil For Marination 1/2 Cup Thick Yogurt (whisked) 1 Tsp Red Chilly Powder 1/4 Tsp Turmeric Powder 1 Tsp Ginger-garlic Paste 1/4 Tsp Gram Flour Or Besan 1/2 Tsp Chaat Masala 1/2 Tsp Kasuri Methi 1/2 Tsp Garam Masala Powder Salt To Taste For The Roti Or Wraps 1 Cup Flour (Maida) 1/4 Cup Milk Salt To Taste For The Roll 1/2 Cup Green Chutney 1 Onion Sliced Chat Masala For Garnish To make the rolls : 1. Mix the flour, milk and salt in a vessel. Now using little water knead a soft dough. The dough should neither be too stiff nor too soft.Keep it aside for 15 mins. 2. Knead the dough and divide it into equal parts and roll out thin rotis. 3. Heat tawa and cook the rotis (ready 3/4 cook) on both sides. Keep aside. Don't cook the roti completely otherwise while assembling the wrap they will get very crisp and dry. To make the stuffing: 1. Mix all the ingredients of marinate well and then add paneer cubes. Let the paneer marinate for 15-20 minutes. 2. Heat oil in a pan and fry capsicums for 2-3 minutes. 3. Now add marinated paneer and saute for 5-6 minutes on medium flame stirring occasionally. Now add tomatoes and saute for another minute. 4. Remove from heat. To make a roll: 1. Take a roti and spread some green chutney in the center, then put the paneer-capsicum-tomato stuffing evenly in the center. 2. Sprinkle thinly sliced onion and some chat masala. 3. Now fold /14 of the roti horizontally from the lower side and then roll the roti vertically tightly ensuring that no stuffing falls out. How to serve: 1. Heat the roll on the tawa. Then wrap each roll in a aluminium foil and then cut diagonally from the center into two pieces. 2. Arrange on a platter and serve with tomato and green chutney. edit delete
Shrikhand
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1 (18 Ounce) Container Plain Yogurt 1/2 Cup Granulated Sugar 1 Tsp Rose Water (optional) 1/2 Tsp Ground Cardamom Dash Of Ground Nutmeg Few Threads Of Saffron 4 Teaspoons Finely Chopped Green Pistachios 1. Mix all ingredients except pistachios. 2. Cover and refrigerate at least 2 hours. 3. Stir; spoon into dessert dishes. 4. Sprinkle shrikhand with pistachios. edit delete
Mysore Pak
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1 Cup Bengal Gram 2 Cups Sugar 1 Cup Ghee 1/2 Cup Water 1. Mix the flour with a little ghee. Heat the sugar in water till reaches a ball consistency. 2. Slowly add the flour stirring continuously so that no lumps are formed. 3. When it is well blended pour in slowly absolutely in a hot ghee stirring continuously. 4. Cook till the mixture becomes frothy and the ghee separates. 5. Spread out on a greased plate. When firm cut the mysore pak into squares. edit delete
Shahi Tukra
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8 Bread Slices(cut The Edges Out And Cut Diagonally) 4 Tbsp Ghee 1 Liter Milk 1 Cup Sugar 1/4 Tsp Cardamom Powder 1 Tbsp Kismis 1. Heat the milk and sugar stirring continuously. 2. Put 1 tsp ghee to prevent the milk from flowing over. 3. Reduce the milk to 1/2 qty. cool the milk. 4. Add the kismis and cardamom powder. 5. Fry the bread slices in ghee till golden. 6. Dip in milk for 2 minutes. 7. Remove and put in the milk prepared previously. Serve cool. edit delete
Basundi
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1 Liter Or 4 Cups Milk 1/2 Cup Sugar 1/2 Tsp Cardamom Powder 5 Chopped Almond (Badam) 1 Tbsp Chopped Pista 10 Strands Saffron (kesar) 1. Boil the milk in a heavy bottom kadai. 2. Now in 1 tblsp of warm milk add the saffron strands. Keep them aside for the flavours to release. 3. Keep stirring the milk constantly and reduce it till it becomes thick and the quantity of the milk is approximately half a litre. 4. Add the sugar, saffron and chopped nuts and cook for another 5 minutes. Stir the mixture occasionally. 5. Remove from the fire. 6. Transfer to a serving bowl and add the cardamom powder. Mix thoroughly. 7. Serve hot or cold garnished with nuts and saffron strands. edit delete
Badam Phirini
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2 Cups Milk 2 Tbsp Rice 3 Tbsp Sugar 1/4th Cup Blanched Almonds (sliced) 1 Tsp Green Cardamom (crushed) 1/2 Tsp Kewra Essence Silver Or Gold Foil Paper (varak) 1. Soak rice in water for few hours, then drain water and grind rice into a smooth paste. 2. In a non-stick saucepan bring milk. Over a moderately low heat add rice, sugar and cardamom and stir constantly till milk turns thick. 3. Remove from heat and add almonds. 4. Put in serving bowl and chill. 5. Garnish the badam phirni with silver or gold foil paper (varak) and serve. edit delete
Rumali Roti
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11/2cup Whole Wheat Flour (Atta) 50 Gms Maida 1/2 Tsp Baking Powder 2 Tbsp Oil Water To Knead 1. Mix wheat flour, maida, salt and baking powder and sieve them together. 2. Pour oil in the flour and add water bit by bit and make a smooth & elastic dough and set aside covered with moist muslin cloth for 1/2 an hour. 3. Now make small balls of the dough and roll like a thin chapati of about 12" diameter circle using little dry flour (it should be thin as a tissue) 4. Heat an inverted griddle (tawa). 5. Place the rumali roti carefully over it and cook till done. Fold it like a handkerchief. 6. Serve rumali roti hot with Indian curry. edit delete
Luchi
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11/3 Cup Flour (Maida) 1/4 Tsp Salt 1/4 Tsp Sugar (optional) 3 Tbsp Melted Ghee 1/2 Cup Warm Water Or As Needed Ghee For Deep Frying 1. Blend the flour, salt and sugar in a large bowl. Rub the melted ghee into it and gradually using enough water to make a stiff but pliable dough. 2. Cover the dough with damp cloth and set aside for 30 minutes. 3. Knead dough a little again. Dough should be stiff enough to roll without extra flour. 4. Make small balls of the dough and cover them with damp cloth. 5. Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 5 to 6 inches round. Repeat the same process to roll out all pooris. 6. Heat plenty of oil in a kadhai until very hot. Put in a luchi and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball. 7. This should take only a few seconds. Flip the luchi over and cook the other side until golden brown. 8. Serve hot with curries or vegetables. edit delete
Khameeri Roti
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2 Cups (400gms) Whole Wheat Flour Butter Or Ghee For Greasing The Baking Tray 1 1/2 Tsp Fresh Yeast (khameer) Salt To Taste Flour To Dust 1/2 Cup Warm Water 1. Dissolve the yeast in half cup warm water and keep aside. 2. Add salt in the flour and sieve it in a platter. 3. Make a whole in between the flour and add about a cup fo water.Mix the flour and knead to make stiff dough.Keep aside for 15 minutes 4. Now slowly sprinkle the yeast over the dough and keep kneading it till it becomes smooth and not sticky. 5. Cover with a damp cloth and keep aside for half n hour. 6. Now divide it into 8-10 equal round portions.Dust the ball with flour and roll it into 8 inches wide rotis. 7. Either stick these rotis in a clay tandoor and cook for 2 minutes or place them on the greased baking tray and bake them in the oven for 4-5 minutes at 180 degree celsius. 8. Serve hot with a choice of curry edit delete
Aloo Bonda
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2 Large Boiled, Mashed Aloo (Potatoes) 1-2 Green Chilies (chopped) 1tbsp Coriander Leaves (finely Chopped) 1cup Gram Flour Salt To Taste Red Chili Powder To Taste 1/4th Tsp Garam Masala Powder 1/4th Tsp Turmeric Powder Oil For Frying 1.. Add salt, chili powder, garam masala, coriander, and green chilies to the mashed aloo (potatoes) and mix well. 2. In a bowl take a cup of gram flour; add turmeric powder, little salt and chili powder to it. Add little water bit by bit and mixing with hand make a batter (neither too thick nor too lose). 3. Make small balls of aloo (potato) mixture. 4. Dip each ball in the batter and deep fry them till golden. brown 5. Serve aloo bonda hot with chutney. edit delete