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Beetroot Halwa
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1 Kg Beetroot (peeled Off, Washed & Finely Grated) 2-1/2 Cups Sugar 1/2 Liter Milk (boiled) 2 To 3 Cups Of Water (sufficient To Boil The Beetroot) 8 Cashew Nuts 8 Raisins 2 Tbsp Ghee 1. Pour water in a shallow pan (kadahi) and add grated beetroot. 2. Put a lid on the pan and simmer well until water gets evaporated. 3. Add sugar and half of the milk, stir constantly until the mixture achieves a thick consistency. 4. Now add ghee and stir well. 5. Add remaining milk and simmer again for just 1-2 minutes on low heat. 6. Take off heat and garnish with cashew nuts and raisins. 7. Beetroot Halwa is ready to serve hot. edit delete
Andhra Egg Masala Curry
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6 Eggs (boiled) 8 Tsp Oil 4 Tomatoes (chopped) 3 Onions (chopped) A Pinch Of Turmeric Powder Chili Powder (to Taste) Salt (to Taste) ½ Tsp Aniseeds Small Piece Of Cinnamon Few Garlic Cloves 1½ Cup Coconut Milk 1. Make cuts on eggs using a sharp knife. 2. Heat oil in a pan and fry aniseeds and cinnamon for a moment. 3. Add onions, tomatoes, and garlic. Stir well. 4. Mix in turmeric powder, chili powder, and salt. 5. Pour coconut milk and simmer to a boil. 6. Add eggs and cook for another 2 minutes. 7. Remove from heat and serve hot. edit delete
Spicy Andhra Chicken Curry
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1 Whole Chicken(with Bones) 2 Yellow Onions (medium Size Chopped) 2 Medium Tomatoes (chopped) ¼ Cup Cilantro 5 Green Chillies 2 Tbsp Poppy Seeds( Mustard Seeds) 50 Cashew Nuts 3 Tbsp Ginger & Garlic Paste 3 Tbsp Red Chilli Powder 2 Cloves 1 Elachi 3 Tbsp Yogurt ¼ Tsp Turmeric (haldi) 1 Tsp Garam Masala 5 Tbsp Vegetable Oil 1 Cup Water Salt To Taste 1. Clean (wash) the cut chicken in a big bowl, by adding yogurt,Ginger & Garlic paste, turmeric, salt, red chilli powder and stir everything, and cover the bowl and let it marinate for an hour. 2. In a frying pan add the poppy seeds and fry them till they turn golden brown. 3. Grind them till they come in to a fine powder, and add the cashew nuts. And make it into a fine powder. 4. Cut the onions into small pieces , cut chillies in to long pieces and add them to it. 5. Chop the tomatoes and set them aside. 6. In a big pan (kadai), pour oil and add the cloves & elaichi in it. 7. Add onions and deep fry them till they turn golden brown. 8. Add the tomatoes and deep fry them till they become soft. 9. Add chillies and the mixture of poppy seeds & the cashew nuts fry till the oil separates from it. 10. Add the marinated chicken and deep fry it for about 4 or 5 minutes. 11. Add a cup of water and stir them well and cover the pan (kadai) cook it in a medium heat. 12. Once the chicken is well cooked, add garam masala and the chopped cilantro and turn off the stove. edit delete
Andhra Shrimp Curry
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½ Kg ( 17 Ounce) Prawn 1 Tsp Coriander Seeds 2 Dried Kokum Pieces 1 Cup( 236 Ml)Coconut (grated) 1 Onion (chopped) 5 Red Chilies (chopped) 1 Green Chili (chopped) 2 Tsp Oil Salt To Taste 1. Grind coconut, red chilies to a very smooth paste. 2. Take a pan and heat oil. 3. Put coriander seeds and fry it. 4. Add chopped onions till they turn slightly brownish. 5. Put prawns and fry for some time till the prawns become white in color. 6. Add green chili, kokum and stir it well. 7. Pour sufficient water, salt and cook until completely done. edit delete
Hyderabadi Mutton Curry
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1 Kg (35 Oz.) Mutton 1 Tsp Garam Masala Powder 2 Cups Thick Yogurt 2 Cinnamon Stick 10 Cloves 5 – 6 Green Cardamoms 2 Bay Leaf 2 Tbsp Poppy Seeds (soaked In A Little Warm Water For 10 Mins) Few Strands Saffron 2 Tbsp Cream 4 Tbsp Oil 2 Tbsp Ghee 4 Onion (finely Chopped) 2 Tomato(medium) (chopped) 3 Tbsp Ginger-Garlic Paste 5 Green Chilies (slit) 3 - 4 Tbsp Grated Coconut ½ Tsp Turmeric Powder 2 Tsp Chili Powder 3 Tsp Coriander Powder 1 Tsp Cumin Powder Salt To Taste For Garnishing Coriander Leaves 10 Almonds (blanched And Sliced) 1. Marinate the mutton with cumin powder, ginger-garlic paste, curd, red chili powder, coriander powder and green chilies for an hour. 2. Make a paste by grinding poppy seeds and grated coconut. 3. Take a vessel and heat both oil and ghee. 4. Put whole spices, bay leaf and fry for a few seconds. 5. Add onions and fry till it turns transparent. 6. Add tomatoes and the marinated mutton and mix well. 7. Cook on a medium flame till the water is completely evaporated. 8. Put the poppy seeds-coconut paste, salt and mix well. 9. Add 3 cups of water and cook till the mutton is tender and the gravy thickens. 10. At the end add garam masala powder, saffron solution and mix well. 11. Garnish with chopped coriander leaves, sliced almonds and fresh cream. edit delete
Dal Makhani
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3/4 Cup Urad Dal (black Matpe Beans) 1/4 Cup Red Kidney Beans (rajmah) 2 Teaspoons Cumin Seeds 8 Garlic Cloves, Chopped 2 Inches Gingerroot, Chopped 1 Teaspoon Garam Masala Powder 1/2 Cup Fresh Cream 1 Teaspoon Red Chili Powder 3 Tablespoons Butter 2 Tomatoes, Chopped (extra Large Tomatoes) 1 Onion, Chopped 1 Tablespoon Oil Salt 1. Soak whole black urad and rajma overnight in 3-4 cups of water. 2. Cook the soaked dal and rajma in the same water with salt, red chili powder and half the chopped ginger till dal and rajma are cooked and soft. 3. Peel and chop the onion, ginger and garlic finely. Also chop the tomatoes. 4. Heat oil and butter in a thick-bottomed pan. Add cumin seeds, when it crackles add chopped onions and fry till golden brown. 5. Add chopped ginger, garlic and chopped tomatoes. Sauté till tomatoes are well mashed and fat starts to leave the masala. Add boiled dal and rajma to this.Do not add the liquid at first.Crush(mash) the dals with the back of the ladle while stirring continuously, this gives that creamy texture to the dal . 6. Add the liquid and some water if required and simmer on very low heat for fifteen minutes. 7. Add fresh cream and garam masala powder let it simmer for another five minutes. Finish off with a couple of pinch of Kasoori methi powdered. 8. Serve hot with Naan or Paraatha. 9. Tip: Replacing the tomatoes with 4 tablespoons of thick tomato paste will enhance the taste and colour of the dish manifold. Http://www.food.com/recipe/punjabi-dal-makhani-301613 edit delete
Palak Chutney
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1 Medium Bunch Spinach 1 Medium Onion 1 Large Tomato Oil 1 Teaspoon 1 Tablespoon Split Bengal Gram (chana Dal) 1 Tablespoon Split Black Gram Skinless (dhuli Urad Dal) 1/4 TeaspoonAsafoetida 4 Dried Red Chillies Broken Salt To Taste 2 Green Chillies,broken 4 Tablespoons Scraped Coconut 2 Teaspoons Tamarind Pulp 1. Roughly chop onion and tomato. 2. Heat oil in a non-stick pan. Add chana dal, urad dal and sauté till light brown. 3. Add asafoetida and red chillies and mix. Add onion and mix. 4. Add tomato and mix again Tear spinach leaves and add. 5. Toss to mix. Add salt and mix. Add green chillies and mix well and cook till spinach is soft. 6. Add coconut and mix well. Add tamarind pulp and mix again. 7. Switch off heat and set aside to cool. Grind to a fine paste. Serve as an accompaniment with idlis or dosas. Http://www.sanjeevkapoor.com/palak-ki-chutney-foodfood.aspx edit delete
Kurkuri Bhindi
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500 Grams Ladyfingers (bhindi) Oil To Deep Fry Salt To Taste 2 Tablespoons Gram Flour (besan) 1/2 Teaspoon Red Chilli Powder 1/2 Teaspoon Chaat Masala 1/2 Teaspoon Dry Mango Powder (amchur) 1/2 Teaspoon Cumin Powder 1. Trim ladyfingers and halve them vertically. Further slice them into thin strips. 2. Put the bhindi in a bowl, add salt, besan, red chilli powder, chaat masala, amchur and cumin powder and mix well, crushing lightly. 3. Drop the slices into the hot oil and deep fry on medium heat till golden and crisp. 4. Drain on absorbent paper. Serve hot.T Http://www.sanjeevkapoor.com/bhindi-kurkuri-skk-delmonte.aspx edit delete
Aam Ka Achar
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1 Kg Raw Green Mangoes (cut Into 4-8 Pieces Each) 1 Cup White Sea/rock Salt 3 Tbsp Aniseed/fennel Seeds 1 1/2 Tbsp Mustard Seeds 3 Tbsp Kalonji (onion Seeds) 1 Tbsp Fenugreek Seeds 5 Tbsp Red Chilli Powder 2 Tsp Turmeric Powder 3 Cups (710 Ml) Mustard Oil 1. Sterilize and thoroughly dry a glass pickling jar. 2. Put the mangoes in the jar and cover with salt. Mix well and cover the jar tightly. 3. Leave the jar out in the sun for a week so that the mangoes soften. 4. Mix the aniseed/fennel, mustard, onion and fenugreek seeds, chilli powder and turmeric together. 5. Add this spice mix to the mangoes. 6. Heat the mustard oil till it smokes and then turn off the fire. Allow the oil to cool fully. 7. Pour this oil over the mangoes so that all the pieces are submerged. Mix well. 8. Put the tightly covered jar back in the sun for two weeks. Stir everyday to mix well. 9. Eat with stuffed parathas and yogurt or with chapatis (Indian flatbread) and any vegetable dish. edit delete
Coconut Burfi
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400 G Condensed Milk 300 G Grated Coconut 100 G Full Cream Milk Powder ½ Cup Milk Few Drops Red Color 1. Heat the condensed milk, coconut powder, milk and milk powder in a thick-bottomed kadai. 2. Once heated cook on slow flame till the mixture leaves the sides of the pan. 3. Divide the mixture into two equal portions. 4. Spread one portion evenly on a greased plate. 5. To the other portion add the red color and mix well. 6. Spread it over the white layer and allow it to cool. 7. Cut into squares and serve. edit delete
Besan Laddu
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2 Cups Gram Flour (besan) 1½ Cup Sugar (grinded) 1 Cup Ghee 1 Hand Full Of Raisins 1. In a kadhai mix gram flour and ghee over a low heat. 2. Stir constantly to avoid lumps. 3. When it releases an appetizing smell, it is ready. 4. Remove from the heat and let it cool. 5. Add sugar and raisins to the gram flour and mix thoroughly. 6. Now form ping-pong size balls of the mixture. 7. Besan Laddu are ready to be served. edit delete
Peda
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300 Gm Or 1cup Milk Powder 240 Ml Or 1 Cup Milk 75 Gm Sugar – Preferably Jaggery Or Palm Sugar 100 Gm Ghee/ Butter Cardamom Powder According To Taste – Start With ¼ Tsp Pistachios To Decorate (soak In The Water For 6 Hrs) 1. Bring milk to a boil, add sugar and ghee. 2. Stir to dissolve / melt. Keep the mix gently bubbling for 6-7 minutes. Slow to a simmer and slowly add milk powder. Mix well and stir for 2-3 minutes. 3. Add cardamom powder and stir well. The mix should have come away from the side of the pan and become a solid lump by now. Leave to cool for 5 minutes. 4. Take small balls, roll slowly in hand and flatten on something like a cutting board. Put half of pistachio on the top. You can use a special Peda stamper to impress leaf, floral or star patterns on the sweets. 5. Leave to cool and set. edit delete
Kaju Katli
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2 Cups Cashew Nuts 1¾ Cup Sugar 3 Tbsp Milk 1 Tbsp Unsalted Butter 1 Tsp Vanilla Essence 1½ Cup Boiling Water 4 Sheets Of Silver Leaf (optional) 1. Soak the cashew nuts in boiling water for 1 hour. 2. Drain it and process smoothly in a mixer by adding milk & then sugar. 3. Heat the butter in a large pan, put the cashew nut paste and cook over medium heat, stirring constantly until the mixture becomes thick. 4. Then, put vanilla essence and mix thoroughly. 5. Put this mixture in a greased tray and spread it evenly and press the silver leaf (optional) on the top. Let it cool for 45 minutes. 6. After it is cooled, cut into diamond shaped pieces. edit delete
Chhole
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250 Gms Chick Peas 2 Large Onions, Chopped Finely 4 Large Tomatoes, Chopped Finely 2 Teaspoons Ginger Paste 2 Teaspoons Garlic Paste 2 Bay Leaves 1 Star Anise 2″ Long Cinnamon Stick 2 To 3 Teaspoons Cumin Powder 1 Teaspoon Garam Masala Salt To Taste 1 Teaspoon Sugar 2 To 3 Tablespoons Oil 1/4th Cup Coriander Leaves, Chopped Finely 1. Heat the oil; add the bay leaves, star anise, cinnamon stick and the ginger and garlic paste. Sauté for a few minutes till light brown. 2. Add the onions and fry till brown. Add the tomatoes and sauté till the oil starts to separate. 3. Add the cumin powder, garam masala salt and sugar. Mix well. 4. Add the Chick peas. Add 1/2 cup of hot water and cook for 5 to 8 minutes. Serve over Aloo tikkis with some finely chopped red onion, coriander leaves & a squeeze of lemon. edit delete
Aaloo Tikki
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1/4 Kg Potatoes Boiled And Grated 1/4 Cup Of Boiled And Mashed Green Peas 2 Slices White Bread Toasted A Bit And Made Into A Coarse Powder (bread Crumbs) 2-3 Green Chillies Finely Chopped 1″ Ginger Grated 3 Tbsps Of Chopped Fresh Coriander Leaves Finely Chopped Salt To Taste 1/4 Tsp Garam Masala 1/4 Tsp Chaat Masala (optional) 1 Tsp Roasted Cumin Pwd 1/2 Tbsp Lemon Juice Ghee/oil For Shallow Frying Boil potatoes and cool them before grating them.Add the rest of the ingredients except the ghee and mix well. Roll into lemon sized balls and flatten them and shape into cutlets or round burger shaped patties and flatten them a bit. Heat 1 tbsp ghee on a griddle and add 3 to 4 tikkis at a time and let them cook on slow fire till a crisp golden color crust is formed on both the sides. Remove on absorbent paper and serve with chole & a squeeze of lemon. edit delete
Puran Poli
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For The Stuffing 1 Cup Tooar Dal (arhar) 1 Cup Sugar A Few Strands Of Saffron 1/2 Teaspoon Cardamom Powder (elaichi) 1/4 Teaspoon Nutmeg Powder (jaiphal) A Pinch Mace Powder (javantri) 2 Tablespoons Ghee For The Dough 2 Cups Whole Wheat Flour (gehun Ka Atta) 2 Tablespoons Oil For The Serving Ghee For the filling 1. Wash and pressure cook the dal in 1 1/2 cups of water. 2. Drain any excess water and keep aside. 3. Heat the ghee in a pan, add the dal and sugar and cook till the mixture thickens, stirring continuously. 4. Dissolve the saffron in a little water by rubbing. 5. Add the cardamom and nutmeg powders, mace powder, saffron liquid and mix well. 6. Cool, divide into 12 to 15 portions and keep aside. For the dough 1. Combine the flour and oil and knead into a soft dough using water. 2. Divide into 12 to 15 portions and keep aside. Process 1. Roll out one portion of the dough into a 75 mm. (3″) diameter circle. 2. Place a portion of the filling mixture and fold the edges of the dough over the filling. 3. Pinch the edges together to seal the filling in. 4. Flatten the dough and roll again into a 100 mm. (4″) diameter circle. 5. Cook on a tava over a medium flame till golden brown in color on both sides. 6. Repeat for the remaining dough and filling. 7. Smear with ghee and serve hot. edit delete
Paneer Paratha
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100 Gms Grated Paneer 1 Finely Chopped Onion Coriander Leaves Finely Chopped Small Piece Of Ginger (grated) 1 Or 2 Finely Chopped Green Chilies Salt, Red Chili Powder And Graram Masala As Per Taste 1/2 Tsp Ajwain (optional) Butter / Oil For Frying 1. Make dough out of whole wheat flour (atta), as you would do for any paratha/roti. 2. In a bowl mix all the stuffing ingredients. 3. Make two medium size chapati, add the filling to the one chapati and cover it with the second one. 4. Now roll it slightly. 5. Cook on a pre-heated Tawa (flat griddle plate). 6. Turn it and pour half tablespoon oil or butter. 7. Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side. 8. Cook on a low heat till golden brown. 9. Serve paneer paratha hot with yogurt (curd) and your favorite chutney or with pickle. * Tip: Do not add salt to the filling before, as it will leave water. Add salt only at the time of preparation. edit delete
Methi Paratha
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3 Cups Of Whole Wheat Flour 1 Bunch Of Methi Washed And Chopped Into Small Pieces 1 Medium Sized Onion Chopped Into Very Small Pieces 1 Tsp Jeera Seeds1 Tsp Haldi Powder 1 Tb.sp Of Chili Powder 1 Tsp Of Coriander Powder 1 Tb.sp Of Olive Oil 1 Tsp Salt 1. In the above oil season jeera until it starts sputtering 2. Add onions and fry until translucent 3. Then add all the remaining masala powders and fry for ½ minute 4. Now add the chopped methi leaves and fry for another minute 5. For the above mixture add the wheat flour and make dough adding water only if required. 6. Roll the parathas as thin as possible and roast on both sides on tawa until u see small brown spots and smear some ghee/oil if desired. edit delete
Aloo Paratha
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For Dough: 2 Cups Of Wheat Flour Water For Stuffing: 3 To 4 Nos Of Potatoes 1/2 Tsp Of Salt 1/2 Tsp Of Cumin Powder 1/2 Tsp Of Paprika Oil Of Your Choice Coriander Leaves 1/2 Cup 1. Wash,dry & cut the Coriander leaves 2. Boil , peel & mash the potatoes. 3. Add Cumin,paprika,salt,coriander leaves & mix. 4. Make small balls of the same & keep aside 5. Mix flour,salt & required amount of water to make a soft dough.Rub a Tsp if oil over the dough & let it rest for an hour. 6. Take a lemon size dough, & roll it into small circle. 7. Keep one potato ball .cover all the sides & roll to triangle shape. 8. Heat a flat pan ,when it gets hot add the paratha & let it cook for a minute.When it starts to get small bubbles turn around & add a small tsp of oil around the paratha. When the brown spots appear take it out & keep it in an in a covered box. 9. Serve hot or warm with curd or pickles. edit delete
Rasgulla
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1/2 Litre Milk 3 Tbsp Lemon Juice 2 Tsp All Purpose Flour 1/4 Tsp Rose Essence Or Cardamom Powder 1 Cup Water 1 Cup Sugar 1. Take a pan and heat milk in it. Bring it to a boil. 2. Add lemon juice, stirring slowly and gently till cheese separates from the milk. 3. Now turn off the heat and strain it through a strainer. 4. Make sure all the water from the cheese is drained. 5. Now knead it to make soft dough. 6. Combine flour with it and knead again. 7. Make small rounded balls from the dough, keep aside. 8. The balls should not have any cracks in it. 9. Now combine sugar and water in a saucepan and boil it. 10. Add cheese balls to the syrup and cook it for about 30 minutes with lid partially covered. 11. Add rose essence or cardamom powder and turn the heat off. 12. Allow to cool and serve . edit delete
Rajma
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2 Cans Red Kidney Beans, Drained And Rinsed Under Running Water 2 Tbsp Vegetable/canola/sunflower Cooking Oil 1 Tsp Cumin Seeds 2 Medium-sized Onions Chopped Fine 2″piece Of Ginger Julienne 6 Cloves Of Garlic Minced 2 Large Tomatoes Chopped Into 1″ Cubes 2 Fresh Green Chillies Chopped Fine 2 Tsp Coriander Powder 1 Tsp Cumin Powder 1 Tsp Garam Masala 1/4 Tsp Turmeric Powder Salt To Taste A Pinch Of Asafetida Chopped Coriander To Garnish 1. Heat the oil in a deep pan and add the cumin seeds. When they stop sizzling, add the onion and fry till soft. 2. Add the ginger and garlic and fry for 2 minutes. 3. Add the green chillies, tomatoes, coriander, cumin, turmeric and garam masala powders and fry till the oil separates from the masala. 4. Add the red kidney beans, 4 cups of warm water, asafetida, salt to taste and cook till beans are very soft (approximately 10 minutes). 5. Mash some of the beans roughly (this thickens the gravy). 6. Garnish with coriander and serve piping hot with plain boiled rice and Kachumbar salad and a pickle of your choice. edit delete
Palak Paneer
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500 Gms Paneer 2 Medium-sized Bunches Of Fresh Spinach 1/2 Bunch Fresh Fenugreek Leaves 4 Tbsp Vegetable/ Canola/ Sunflower Cooking Oil 1 Large Onion Chopped Fine 1 Large Tomato Diced 2 Tsp Garlic Paste 1 Tsp Ginger Paste 2 Tsp Coriander Powder 1 Tsp Cumin Powder 1/2 Tsp Turmeric Powder 1 Tsp Garam Masala Powder Salt To Taste 1 Tbsp Of Butter To Garnish 1. Cut the paneer into 1″ cubes. Heat 2 tbsp of oil in a heavy-bottomed pan and stir-fry the paneer till golden. Remove and drain on paper towels. Keep aside. 2. Add 2 tbsp of oil to the same pan and fry the onions in it till soft. 3. Add the ginger and garlic pastes and fry for a minute. 4. Add the spinach, fenugreek leaves, tomato, coriander, cumin, turmeric and garam masala powders and mix well. Add salt to taste and mix well. 5. Cook till the spinach and fenugreek leaves are soft and like pulp. Mash well into a rough paste. If you prefer, you can also blend this paste in the food processor to get a smoother consistency. 6. Add the previously fried paneer cubes to this gravy and mix to coat the pieces. 7. Garnish with butter and serve hot with Chapatis (Indian flatbread), parathas (pan-fried Indian flatbread) edit delete
Chhole Bhature
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2 Cans Of Chickpeas (400 Gm Each) 2 Tbsp Vegetable/ Canola/ Sunflower Cooking Oil 2 Bay Leaves 5-6 Cloves 3-4 Green Cardamoms 5-6 Peppercorns 3 Large Onions Sliced 2 Large Tomatoes Chopped 2 Tbsp Garlic Paste 1 Tbsp Ginger Paste 2 Tsp Coriander Powder 1 Tsp Cumin Powder 1/2 Tsp Red Chilli Powder 1/4 Tsp Turmeric Powder 2 Tsp Garam Masala 1″piece Of Ginger Julliened 2 Tbsp Fresh Coriander Leaves Chopped Fine 1. Grind 2 onions, the tomatoes, ginger, garlic together into a smooth paste. 2. Heat the oil in a deep, thick-bottomed pan on a medium flame. 3. Add the bay leaves, cloves, cardamom and peppercorns and fry for 1/2 a minute. 4. Add the remaining sliced onion and fry till light golden. Add the onion-tomato paste and fry till the oil begins to separate from the paste. 5. Add the dry spices – cumin, coriander, red chilli, tumeric and garam masala powders. Fry for 5 minutes. 6. Drain the water in the can from the chickpeas and rinse them well under running water. Add the chickpeas to the masala. Mix well. 7. Add salt to taste and water to make gravy (about 1 1/2 cups). 8. Simmer and cook covered for 10 minutes. 9. Use a flat spoon to mash some of the chickpeas coarsely. Mix well. 10. Garnish with juliennes of ginger and finely chopped fresh coriander leaves. 11. Serve piping hot with pooris/bhatooras. edit delete
Tandoori Chicken
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1 (3-pound) Chicken, Cut Into Serving Pieces, Skinned And Trimmed Of All Visible Fat 1/2 Cup Plain Yogurt 2 Tablespoons Fresh Lemon Juice Or Malt Vinegar 1 Tablespoon Minced Garlic 1 Tablespoon Peeled And Grated Or Crushed Ginger Root 1 Tablespoon Ground Cumin 1 Teaspoon Ground Coriander 1/2 Teaspoon Cayenne Pepper 1/4 Teaspoon Ground Cardamom 1/4 Teaspoon Ground Cloves 1/4 Teaspoon Fresh-ground Black Pepper 2 Teaspoons Salt, Or To Taste Vegetable Oil, For Brushing Fresh Cilantro Sprigs For Garnish Slices Of Cucumber, Red (Spanish) Onion, Tomato And Lemon, For Garnish 1. Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow dish. 2. In a nonreactive bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt. 3. Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate 8 hours or overnight. (Do not marinate for longer than 2 days.) Remove the chicken from the refrigerator at least 30 minutes before cooking. 4. The chicken may be grilled or roasted. If using a charcoal grill, prepare a fire for direct-heat cooking. Position the grill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate. 5. Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. Place the chicken pieces on a well-oiled grill rack and; grill, covered, with the vents open, turning 3 or 4 times, 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife. 6. If roasting, preheat the oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife. 7. Serve with sprigs of cilantro and slices of cucumber, red onion, tomato, and lemon. edit delete
Spicy Mango Chutney
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3 Large Sweet Mangoes, Slightly Ripened 1 Tsp Lemon Rind, Minced Finely 1 Tsp Lemon Juice 10 Green Chillies 1/2″ Piece Ginger, Minced Finely 1 Tsp Cumin Seeds 1/2 Tsp Saunf (fennel) Seeds 1 Tsp Coriander Seeds 1 Tsp Mustard Seeds A Pinch Of Hing (asoefetida) Salt To Taste 6 Tsp Cooking Oil 1. Peel the mango and cut it into small chunks. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. Drain, mash well and set aside. Roast the methi, saunf, cumin and coriander seeds and crush coarsely using a mortar and pestle. This is how powders are traditionally made. But if you are of the impatient kind, go ahead and use the coffee grinder but make sure that the powder is a little coarse. 2. Set aside and Heat the remaining oil and add the hing and mustard. When the mustard crackles, add the ginger and green chillies and fry for about 1-2 minutes. Add the mango, powdered masala, salt to taste, lime rinds and lime juice. Bring to a boil on a low flame. Remove from heat and let it cool to room temperature. 3. Store in an airtight container. If boiled and cooled well, since no water is used in making this dish, it should keep well for more than a week. Store it in airtight containers in the fridge. edit delete
Uttapam
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1 Cup Rice 1/2 Urad Dal 2 Capsicum Finely Chopped 2-3 Green Chilies Finely Chopped 2-3 Tomato Finely Chopped (without Seeds) 2 Tsp Coriander Leaves Finely Chopped 3 Medium Sized Onion Finely Chopped Salt As Per Taste Oil/Ghee To Fry 1. Soak rice and dal overnight or 5-6 hours separately. Wash and drain the rice and grind it coarsely in a blender. Grind the daal into a smooth and forthy paste. Mix the grinded rice and daal together into a batter. Mix salt and keep aside in a warm place for 8-10 hours or overnight for fermenting. 2. Heat the nonstick tava up to medium heat, use a serving spoon to spread batter onto it. using circular motions with the ladle spread it in a thick circle. 3. Spread a tsp of oil on sides and cover the pan for a while. Fire should not be between medium and low. 4. Sprinkle cut vegetables on the upper side of uttapam and let it heat on the under side. When one side becomes a little brown in color than cook on the other side too. 5. Serve hot with green chutney edit delete
Papdi Chaat
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250 Gms All-purpose Flour 4 Tbsps Ghee 1 Tsp Onion Seeds Salt To Taste Vegetable/ Canola/ Sunflower Cooking Oil To Deep Fry 5 Large Potatoes, Boiled, Peeled And Chopped Into Tiny Pieces 1 Cup Chickpeas, Boiled And Mashed Coarsely (sprinkle With Salt To Taste) 2 Red (Spanish) Onions Chopped Very Fine 2 Large Tomatoes Chopped Very Fine 2 Cups Fine Sev (gram Flour Vermicilli) 2 Tsps Red Chilli Powder 3 Tsps Powdered Black Rock Salt 2 Tbsps Cumin Seeds, Gently Roasted And Powdered Fresh Finely Chopped Coriander Leaves For Garnish 2 Cups Fresh Yoghurt Whisked Till Smooth And Chilled 1 Cup Tamarind Chutney 1 Cup Mint-Corainder Chutney 2″ Circular Cookie Cutter 1. Mix the flour, ghee, onion seeds and salt to taste and mix well. Add just a little water at a time and knead to get a firm, smooth dough. Cover with a damp cloth and allow to rest for 20 minutes. 2. After the dough has rested, divide it into equal-sized balls. Roll between your palms till smooth. 3. Lightly flour a clean rolling surface and press one ball flat. Roll out into a circle (1/4″ thick) using a rolling pin. Now use the circular cookie cutter to cut smaller circles out on the large circle. Remove extra dough from sides of smaller circles. Keep on a lightly floured tray or plate for later frying (they will become the Papdis). Repeat till all the dough is used up. 4. Heat oil for deep frying, in a deep pan on a medium flame. When hot, add the Papdis a few at a time and fry till crisp and pale golden. 5. Drain and keep on paper towels. Repeat till all Papdis are made. They can be stored for a few weeks if kept in an airtight container. 6. To serve, first set up all ingredients – Papdis, toppings and chutneys – within easy reach. dip 5-6 Papdis (per person) in yoghurt and remove. Arrange on a plate. 7. Put a little potato, chickpeas, onion and tomato on each Papdi. When all are done in this way, drizzle a teaspoonful each of Tamarind and Mint-Corainder Chutney on each Papdi. 8. Sprinkle a handful of sev all over the Papdis in the plate. Now sprinkle red chilli powder, cumin powder and black rock salt and garnish with chopped coriander leaves. Serve as soon as possible or the Papdis will get soggy. edit delete
Aappe
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2 Cups Rice ( Excluding Basmati Rice) 2 Tablespoons Tur Dal (yellow Lentils) 2 Tablespoons Udad Dal (white Lentils) 2 Tablespoons Red Masur Dal (pink Lentil) 2 Tablespoons Chana Dal ( Bengal Gram) 1/2 Teaspoon Cumin Seeds 1/2 Teaspoon Ginger Garlic Paste Salt As Needed 1/2 Teaspoon Green Chili Paste 3 Teaspoons Soybean Oil 1. Soak rice and dals for 6 hours. Drain the water out, and then make a paste of the rice and dal. Allow this paste to get fermented by keeping in a moist place, like away from a window, for 4 to 5 hours. 2. Then add cumin seeds, ginger garlic, salt and green chili paste to the mixture. Mix these ingredients well. 3. Grease the aappe maker with soybean oil, and then pour the mixture into it.Cook for 3 minutes. 4. Serve with coconut chutney. Http://allrecipes.co.in/recipe/12643/aappe.aspx edit delete
Chicken Tikka Masala
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2 Medium-sized Onions Finely Chopped 6 Cloves Garlic Chopped Fine 5 Pods Cardamom 1 Tin (400 Gms Approx) Chopped Tomatoes Or 6 Medium-sized Fresh Tomatoes Chopped Fine 2 Tbsp Garam Masala 2 Tsp Soft Brown Sugar 1 Cup Single Cream 3 Tbsp Almonds Blanched And Ground To A Paste 3 Tbsp Vegetable/ Canola/ Sunflower Cooking Oil Salt To Taste 1. To make the gravy/ sauce: Heat the oil in a deep pan on a medium flame and add the onion. Cook till soft. 2. Now add the cardamom and the garlic. Fry for 2-3 minutes. 3. Add the garam masala, brown sugar, tomatoes, almonds and mix well. Cook till the tomatoes are soft and a thick paste forms. 4. Add the grilled Chicken Tikkas (chunks/ pieces) and stir. Cook for 10 minutes. 5. Add the cream and mix well. Turn off the flame. 6. Garnish the dish with chopped coriander leaves and serve hot with Naans. edit delete
Mali Kofta
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For The Koftas: 2 Cups Peeled And Diced Boiled Potatoes 1 Cup Mixed Vegetables (carrots, Beans, Peas, Sweet Corn) Boiled 1 Cup Paneer Cubes 2 Tbsp Of Thickened/ Heavy/ Double Cream 1 Tsp Cumin Powder 1 Tsp Coriander Powder 1/2 Tsp Red Chilli Powder 1/2 Cup Chopped Nuts (almonds, Walnuts And Cashew Nuts) 1/4 Raisins Chopped Fine Salt To Taste Vegetable/ Canola/ Sunflower Cooking Oil To Fry The Koftas For The Sauce: 3 Tbsp Vegetable/ Canola/ Sunflower Cooking Oil 2 Large Onions Quartered 2 Tomatoes Quartered 2 Tbsp Garlic Paste 1 Tbsp Ginger Paste 2 Tsp Coriander Powder 1 Tbsp Cumin Powder 1/2 Tsp Red Chilli Powder 1 Tsp Poppy Seeds Lightly Roasted And Ground Into A Powder 3 Tbsp Nuts (cashews And Almonds) Ground Into A Thick Paste Salt To Taste 2 Tsp Garam Masala Coriander Leaves To Garnish 1. Mash the potatoes, mixed vegetables, paneer and cream together. Add the Kofta spices to this mash and mix well. The resulting dough should be firm. If not add some more boiled potato. Season with salt. 2. Make this dough into balls and put 1/2 a tsp of the nut and raisin mix in the center of each ball. Roll into perfect rounds. 3. Heat the oil kept aside to fry the koftas, on a medium flame. Deep fry these rounds till pale golden in colour. 4. Drain on paper towels and keep aside. 5. For the gravy, first heat the 3 tbsps of oil in a deep pan and fry the onions till light brown. 6. Grind into a paste along with the tomatoes, onions, ginger, garlic, coriander, cumin and red chilli powders. 7. Put this paste back into the pan and fry till the oil begins to separate from the masala. 8. Add the poppy seeds powder and nut paste and fry for another 2-3 minutes. 9. Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy. Mix well. Season with salt. 10. Bring the sauce/gravy to a boil and then reduce the fire to a simmer. 11. Gently add the kofas to this sauce/gravy and cook uncovered for 2-3 minutes. 12. Turn off the fire and sprinkle the garam masala all over the top of the dish. Cover immediately and allow to sit for 5 minutes. 13. Garnish with some coriander leaves and cream . 14. Serve hot with Tandoori roti or Naan edit delete