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Ma

Sikka' finge -lickin' ecipe

Ma Sikka

On popular demand we bring to you food maestro Marut Sikka's exotic Indian recipes. Fi h and Toma o Salan Ing edien kg ripe tomatoes 1 large piece of kingfish tbsp desi ghee tsp fennel powder tbsp of saunth tsp turmeric powder tbsp refined oil 2 tsp ginger and garlic paste 1 large onion finely chopped 2 tsp turmeric powder 1 tsp red chili powder 1tsp black pepper powder Salt & water Me hod Blanch kg ripe tomatoes Now take kingfish, cut it into equal size pieces Now pre-marinate these pieces with 2 tsp fennel powder, 1 tbsp of saunth, 1 tsp turmeric powder, tbsp refined oil and salt. Leave it for 30 minutes. Take the peel off the tomatoes and blend them to make a thick puree Heat 1 tbsp desi ghee in a pan and add 2 tsp ginger and garlic paste Once the ginger and garlic turns brown add chopped onions. Saut Add 2 tsp turmeric powder, 1 tsp red chilli powder and the tomato puree. Saut for sometime Now add the marinated fish pieces to the cooking mixture Add some salt and water Add about 1 tsp of garam masala C ook it for some time Now add 1tsp black pepper powder, stir it gently. Saut for some time Take it out and serve hot Keema P lao Ing edien 500 gram rice 2 tsp cumin seeds 2 tsp coriander powder 3-4 pods of green cardamom 3-4 sticks of cinnamon 2 tsp mace Few black pepper corns 5-6 cloves 1 black cardamom 1 cup almonds 5-6 raisins 1 cup yoghurt 2 tbsp desi ghee 1 cup sliced onion 1 tbsp garlic paste the amount ginger paste 2 tsp coriander seed powder 1 tsp red chilli powder kilo lamb keema 1 glass of milk 50 grams of butter

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50 grams of butter 1 tbsp rose water 5-6 mint leaves 1 finely sliced ginger Salt & water Me hod Take 500 gram rice, wash it properly and soak it in some water Dry roast a handful of cumin seeds, equal amount coriander powder, 3-4 pods of green cardamom, 3-4 sticks of cinnamon, 2 tsp m ace, few black pepper corns, 5-6 cloves and 1 black cardamom C ool it and grind it into a nice fine powder Also blanch 1 cup almonds in water As the skin starts puffing up take them out and peel them C ut them into small pieces Take 5-6 raisins and finely chop them Heat 1 tbsp desi ghee in a pan, add 1 cup sliced onion. C ook on low heat Take 1 cup of yoghurt, 1 tbsp garlic paste, the amount ginger paste, 2 tsp coriander seed powder and 1 tsp red chilli powder Whisk nicely to remove all the lumps Now add it to the onions. C ook for 2 minutes Add kilo lamb keema, saut Add salt and 3 heaped tsp of garam masala made above Roast the mixture for sometime Add 1 cup of water and allow it to simmer for sometime Transfer the keema to another pan Add 1 glass of milk, 50 grams of butter and the chopped almonds and raisins Boil the rice. Add 1 tbsp rose water and some salt. Stir Take of the keema jhol just made, put the rice into the jhol Add some mint leaves, finely sliced ginger Put rest of the jhol on top and then finely mix with rice C over it and allow it to cook Serve hot Po a o and Pineapple Rai a Ing edien 3 boiled potatoes 1 fresh pineapple 1 cup yoghurt 1 tsp red chilli powder 1 tsp roasted cumin seed powder Salt Me hod> Take 3 boiled potatoes, peel it and cut into small dices Take a fresh pineapple and cut it into fine small pieces Take 1 cup yoghurt add diced pineapple pieces, diced potatoes, 1 tsp red chilli powder, 1 tsp roasted cumin seed powder and salt according to taste. Mix together all the ingredients Now keep in the refrigerator to cool Serve chilled Fi h C i h Lo S em Ing edien 2-3 kingfish 2 large onions 5-6 cloves of garlic 2 quartered big onions 50 grams of red chillies 25 grams of cinnamon and black cardamom 25 grams of green cardamom and dry ginger powder 25 grams of black cumin seeds 2 tbsp desi ghee Few pieces of Kokum 1 lotus stem 1 tsp turmeric powder 2-3 cinnamon sticks 3-4 green cardamoms 4-5 cloves 1 piece of black cardamom 1 tbsp garlic paste 1 tsp dry ginger powder C ooking oil Salt & water Me hod Take 2-3 kingfish, wash it and cut it into equal size pieces Rub the fish pieces with some salt. Keep them for 15 minutes Heat some oil in a pan and fry the fish pieces Once they turn golden brown take them out in a bowl Now take 2 large onions and dice them into thin long slices Fry these onion slices in oil

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Fry these onion slices in oil As the onions turn golden brown take them out Take 5-6 cloves of garlic, 2 quartered big onions, 50 grams of red chillies, 25 grams of cinnamon and black cardamom, 25 grams of green cardamom and dry ginger powder and 25 grams of black cumin seeds Add some water and blend all the ingredients together in the mixer to make a thick paste Now take few pieces of Kokum, boil water in a pan and add Kokum to it. This is done in order to extract the essence out of it. Once the Kokum essence gets extracted in the water, take them out. Discard the Kokum pieces Take the fried onions and blend them in the mixer to make a fine paste Take 1 lotus stem, peel it nicely and cut it into diagonal pieces Heat 1 tbsp oil in a pan, add 2-3 cinnamon sticks, 3-4 green cardamoms, 4-5 cloves, 1 piece of black cardamom. Saut Moment they start to splutter add 1 tbsp garlic paste Once the garlic starts turning brown add the lotus stems, 2 tsp turmeric, and 1 tsp red chilli powder. Saut Now add 1 tbsp vadi masala made above. Saut for some time Now add the Kokum essence water, stir gently and cook for some time Now add the brown onion paste. Saut for some more time Now add the fish pieces, mix it and then add 1 tsp dry ginger powder and some salt. Saut. Keep for 2 minutes Serve hot Ka hmi i Chicken P lao Ing edien 500 gram rice 6-7 chicken thighs 2 tsp of cumin seeds 2 tsp coriander powder 3-4 pods of green cardamom 3-4 sticks of cinnamon 2 tsp mace Few black pepper corns 5-6 cloves of chopped garlic 5-6 raisins 1 cup yoghurt 2 tbsp desi ghee 1 cup sliced onion 2 tsp coriander seed powder 1 tsp red chilli powder 1 finely sliced ginger C ooking oil Salt & water Me hod Take 500 gram rice, wash it properly and soak it in some water for 20 minutes Take 6-7 chicken thighs and cut it into even size pieces Now wash these pieces well and drain the excessive water out, nicely Take 1 cup of yoghurt and add salt, 1 tsp red chilli powder, 1 tsp turmeric powder, 3 tsp coriander seed powder and 1 tsp black pepper powder Whisk the yoghurt nicely Heat 2 tbsp desi ghee in a pan, add 5-6 cloves, 4-5 cloves of chopped garlic, 1 cup sliced onions and saut Now add 1 tsp ginger paste and 5-6 chopped green chillies and saut Now add the whisked yoghurt mixture and saut C ook for 2 minutes and then add the chicken pieces. C ook for 1 minute and add 2 cups of water and leave it to boil Now add the rice to the chicken and allow it to cook Serve hot Ka hmi i Palak Panee Ing edien Baby spinach 500 grams fresh paneer 2 tbsp oil in a pan 4-5 sticks of cinnamon 4-5 cloves of chopped 1 tsp turmeric powder 1 tsp deghi mirch powder 1 tsp royal cumin seeds 1 tsp dry ginger powder tsp black and green cardamom powder 1 tsp black pepper powder 1 tsp red chilli powder 1 tsp roasted cumin seed powder C ooking oil Salt & water Me hod Take leaves of baby spinach and wash them well

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Take leaves of baby spinach and wash them well Boil some water in a pan, add some salt and keep spinach for boiling Once boiled take it out and allow it to cool by adding cold water Squeeze out the excess water from the spinach and cut it coarsely Take 500 grams fresh paneer and dice it into rectangular pieces Now heat some oil in a pan and fry these paneer pieces Once they turn golden brown take them out Soak these paneer pieces into water so that they turn soft Heat about 2 tbsp oil in a pan, add 4-5 sticks of cinnamon, 4-5 cloves of chopped garlic and the chopped spinach. Saut Now add 1 tsp turmeric powder and 1 tsp deghi mirch powder. Saut Now add little bit of salt, 1 tsp royal cumin seeds, 1 tsp dry ginger powder, tsp black and green cardamom powder and 1tsp of black pepper powder. Saut Now drain the water out from the soaked paneer and then add the paneer pieces to the cooking spinach. Saut for some time Take it out and serve hot

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Am i a i Maga Ma ala Ing edien 7-8 pieces of brain 2 cup finely chopped tomato 6 onions finely chopped 5-6 chopped green chillies 1 cup peeled melon seeds 4 big onions 1 tbsp coriander seeds 2-3 dry red chillies 4 tsp cumin seeds 2-3 cinnamon sticks Few black pepper corns 1 tsp mace 3-4 cloves 4-5 pods of green and black cardamom 2 tbsp desi ghee 12-13 cloves of chopped garlic C hopped ginger 2 tsp red chilli powder tsp garlic paste 1 tsp ginger paste 1 tbsp of butter 2 tsp turmeric powder 1tsp lime juice 1 tsp fenugreek powder C hopped coriander leaves Salt & water Me hod Take 7-8 pieces of brain and boil them in a water of salt and turmeric. Allow them to cook for 5-6 minutes As the brains turn soft take them out Now take a cup of peeled melon seeds and fry them in oil When they turn brown take them out Mix them with cold water and blend them in a mixture to make a thick paste Take 4 big onions and cut them into quarters and boil them After boiling rinse them with cold water Now mix these onion pieces with water and little bit of oil. Blend them in a mixer to make a thick onion paste Dry roast 1 tbsp coriander seeds, 2-3 dry red chillies, 1 tsp cumin seeds, 2-3 cinnamon sticks, few black pepper corns, 1 tsp mace, 3-4 cloves and 4-5 pods of green and black cardamom Now blend all the ingredients to make garam masala Toma o mi e Take 1tbsp desi ghee in a pan, add 8-10 cloves of chopped garlic and inch piece of chopped ginger. Saut As the mixture turns brown add 2 large finely chopped onions. Saut When onions turn golden brown in colour add 1 cup finely chopped tomato and salt. Saut Now add 1 tsp red chilli powder and 1tsp cumin seed powder Saut for sometime and then take it out Ba e fo b ain c Heat 1 tbsp desi ghee in a pan, add 2 tsp garlic paste, 1 tsp ginger paste and saut As the mixture turns brown add boiled onion paste and roast it for sometime. Now add melon seed paste, salt and little bit of white pepper. Roast it C Heat 1 tbsp of butter in a pan, add 4-5 cloves of chopped garlic, base made above, 2tsp cumin seeds, 2 tsp turmeric powder, half of the tomato mixture made above, salt and 1 tsp red chilli powder. Saut Now add the brain pieces and stir gently Add 1tsp lime juice and 1 tsp fenugreek powder. C ook for sometime Once the brains are finely cooked take them out in a dish and garnish with finely

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Once the brains are finely cooked take them out in a dish and garnish with finely chopped coriander leaves Serve hot

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G da Kaleji keema Ing edien 6-7 pieces of kidney and liver 1 tbsp desi ghee 4-5 cloves chopped garlic 1 cup of tomato puree 1 tsp cumin powder 1tsp coriander seed powder 200 grams of lamb keema 2 tsp chopped green chilli Finely sliced ginger C hopped coriander leaves Salt & water Me hod C ut the kidneys and the liver into very small pieces and wash them well after cutting Take 1 tbsp desi ghee in a pan and then add 4-5 cloves chopped garlic and the onion and tomato mixture made above. Saut Now add 1 cup of tomato puree, 1 tsp cumin powder, 1tsp coriander seed powder, 200 grams of lamb keema 2 tsp full chopped green chilli. Saut Now add the liver and the kidneys Add salt, toss it and then add 1 cup water C ook on low heat for sometime and allow it to simmer Now add garam masala made above, finely sliced ginger and garnish with chopped coriander leaves Serve hot Min Pa an ha Ing edien 400 grams of wheat flour 2 tbsp of mint powder 1 tbsp ghee Me hod Take 400 grams of wheat flour, add 2tbsp of mint powder and salt Dry mix the mixture Put a bit of water and knead it into a nice elastic dough Take the dough, roll it and put ghee in between Fold it into layers Now make paranthas out of it and cook in little bit of desi ghee Serve with Gurda Kaleji Keema Bha a chicken Pa anda Ing edien 4 pieces of chicken breasts 1 tbsp of ginger paste 2 tbsp of garlic paste 2 tsp yellow chilli powder 1 tsp cumin seeds cup cashew nuts cup desiccated coconut powder 4 tbsp desi ghee 1 cup khoya cup crushed cheese cup chopped onions cup pomegranate seeds 2 tbsp coriander leaves 2 tbsp chopped green chillies 1 tsp chopped ginger Juice of a lemon 4-5 sticks of cinnamon 4-5 green cardamoms 1 tsp mace powder Few black pepper corns cup whisked yoghurt tsp fennel seed powder tsp green cardamom powder Pinch of mace powder Pinch of nutmeg powder 1 tsp of black cardamom powder Salt & water Me hod Take 4 nice pieces of chicken breasts, trim off the excessive fat Now beat the inside of the breast with the blunt edge of the knife and flatten it Marinate the chicken pieces with 1 tsp of ginger paste, 2tsp of garlic paste, 1tsp yellow chilli powder, 1tsp salt and 1tsp cumin seeds Mix the chicken nicely with the marinate and keep it for 30 minutes Make sure all the pieces are nicely coated with marinate 1

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Make sure all the pieces are nicely coated with marinate Dry roast cup cashew nuts and cup desiccated coconut powder to a nice brown colour Once they turn brown, add water and blend it to make a nice thick paste Filling Now take 1 cup khoya, cup crushed cheese, cup chopped onions, cup pomegranate seeds, 2tbsp coriander leaves, 2 tbsp chopped green chillies, 1 tsp chopped ginger, salt and juice of a lemon. Mix them nicely Now take the chicken breasts. Stuff the breast with the mixture and roll it nicely Heat 2 tbsp desi ghee in a pan, add 1tsp black cardamom powder, 4-5 green cardamoms, 2-3 sticks of cinnamon, 1tsp mace powder and few black pepper corns As they start spluttering, add little bit of water Now gently lower the chicken pieces in it and cover it for sometime to cook G a Heat 1tbsp desi ghee in a pan, 1 cup chopped onions, 2tbsp garlic paste and 1tbsp ginger paste As it starts turning brown add cup whisked yoghurt and salt. Roast them for sometime Now add cashew and coconut paste to it. Saut Once its roasted, add the finishing spices, tsp fennel seed powder, tsp Green cardamom powder, 1 tsp yellow chili powder, pinch of mace powder, pinch of nutmeg powder, tsp of black cardamom powder and cup water. Saut Once the chicken pieces are cooked take them out on a dish and gently pour the gravy on it Serve hot Ca damom Lamb Ing edien 7-8 pieces of lamb 2 tbsp of desi ghee 4-5 cardamoms 2 small pieces of cinnamon 1 cup yoghurt 1 large bay leaf 1 cup sliced onion 1 tsp red chilli powder 2 tsp of garlic paste 1 tsp ginger paste

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1 tsp turmeric powder 1 cup yoghurt 1 bowl cashew nuts 2 tsp coriander seed powder 2 tsp cumin seeds Salt & water Me hod Take 7-8 pieces of lamb clean the bone out and beat it for sometime Heat about 2 tbsp of desi ghee in a pan, add 4-5 cardamom, 2 small pieces of cinnamon, one large bay leaf broken into small pieces Once they start spluttering add 1 cup sliced onion C ook on low heat As they turn brown add 2 tsp of garlic paste and 1tsp ginger paste Once it turns golden brown add the lamb pieces and some salt Take one cup yoghurt, add turmeric, red chilli, coriander seed powder and whisk it nicely Now add this mixture to the cooking lamb pieces Saut and leave it to cook for sometime Now heat some oil in a pan and fry one bowl of cashew nuts As they turn light brown take them out and allow them to cool for some time Now blend them to a thick paste by adding little bit of water and cashew nuts into the mixer Now add cup cashew paste to the cooking mixture and allow it to roast for some time Serve hot Bo le Go d M alam Ing edien 1 bottle gourd 1 tsp garlic paste 1 tsp ginger paste 1 tsp turmeric 2 tsp red chilli powder Juice of 1 lemon 1 potato 2 tbsp oil 3 tbsp desi ghee 1 cup chopped onions Handful of chopped ginger 1 tsp chopped green chillies 2 tsp chopped kishmish 1 small bowl chopped almond flakes 1 cup crushed cashew nuts Handful of khoya

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1 tsp sunflower seeds cup cashew paste 1cup whisked yoghurt tsp fennel powder Pinch of mace powder Pinch of nutmeg powder Pinch of green cardamom powder Salt & water Me hod Take 1 bottle gourd, peel it and cut it into 4 large round pieces Now scoop the seeds out from the centre of these pieces Pre-marinate it with 1 tsp of garlic paste, equal amount of ginger paste, 1tsp turmeric, 1tsp red chilli powder and juice of 1 fresh lemon C oat the bottle gourd pieces nicely with the marinate and keep it for 5-10 minutes Till the time it marinates take 1 potato and allow it to boil When the potato is boiled, peel it and cut it into small pieces Heat 2 tbsp oil in a pan and fry the bottle gourd pieces Once they turn golden brown, take them out Filling Now heat 1 tbsp desi ghee in a pan and add 1 cup chopped onions As they turn brown add handful of chopped ginger, 1 tsp chopped green chillies, 2 tsp chopped kishmish, 1 small bowl chopped almond flakes, 1 cup crushed cashew nuts, handful of khoya and 1 tsp sunflower seeds. Saut Now add the potato pieces Add salt allow it to cool for some time Now Stuff the bottle gourd pieces with the filling G a Take 1 tbsp desi ghee in a pan, add cup cashew paste, 1cup whisked yoghurt, tsp fennel powder, pinch of mace powder, pinch of nutmeg powder, pinch of green cardamom powder, water, salt and red chilli powder Allow it to cook for sometime Once the gravy is cooked, drape it gently on the bottle gourd pieces Serve hot C nch Po a o i h Cocon Ing edien 1potato 1tbsp coconut oil 1 tsp mustard seeds 4-5 finely sliced green chillies 5-6 curry leaves Half bowl cashew nuts 1 cup of grated coconut Me hod C ut a potato in diagonal even size pieces and blanch them in some water Heat 1tbsp coconut oil in a pan, add 1 tsp mustard seeds, 4-5 finely sliced green chillies, 5-6 curry leaves and half a bowl cashew nuts Once the cashew nuts start turning brown, add the potato pieces and some salt. Saut. Add one full cup of grated coconut. Saut well Now turn off the heat and take the potato mixture out in a bowl. Serve hot Aloo Vadi Ing edien Potatoes 4 Onions 2 Oil 2tbsp 1 tbsp desi ghee 1 teaspoon cumin seeds 2 teaspoons garlic paste 1 teaspoon ginger paste 2 cups tomato puree C oriander powder teaspoon Turmeric powder teaspoon Red chilli powder teaspoon Pinch of salt Pinch of fenugreek powder C oriander leaves 1 bunch Me hod Peel 4 big potatoes and cut them into medium size pieces Finely chop 2 small onions Take some oil in a kadhai and cook dal vadi in it at a low temperature Take out the fried vadis from the kadhai and soak them in water for about 20-30 minutes Take about 1 tablespoon of desi ghee in a pan and heat it. Add 1 teaspoon of cumin seeds, finely chopped onions and saut it till the onions turn brown As the onions turn brown add 2 teaspoons garlic paste, 1 teaspoon ginger paste and saut it Add about 2 cups of tomato puree to the cooked mixture and roast for about 3-4

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minutes till the fat starts separating on the sides Now add potato pieces, coriander powder, turmeric powder, red chilli powder and some salt Add the water in which the vadi were soaked to the mixture and allow the potatoes to cook for sometime Once the aloo vadi is done add some fenugreek powder and chopped coriander leaves to it. Serve hot Ra Malai Ing edien Jug full of cow milk 3-4 gm of tartaric Half-tablespoon corn flour Half-tablespoon maida 2 tablespoon of reetha water Mix: C up of sugar, saffron strands, pistachio and almond Me hod Take a jug full of cow milk to make chhena Boil it in kadai and keep stirring C ut down the heat and keep it aside to cool Put 3-4 gm of tartaric in a cup of water Add it into the milk and keep stirring it to cuddle it into C hhena Add cold water to it Take a container and put a muslin cloth over it Pour the mixture in the container Pick up the cloth, squeeze it and leave the chhena for a while To make dough of chhena add half tablespoon of corn flour, equal amount of maida and mix well Make small balls out of it, flatten it up into ras malai pieces To make thicker add sugar syrup in a pan Mix cup of sugar with little amount of water Boil it with 2 tablespoon reetha water Put ras malai pieces into the syrup Turn on the heat, dont stir Add some hot water to lighten it Take them out and soak them in the other sugar syrup Warm some milk in a pan with a dash of saffron strands Pick the ras malai and squeeze out the excess syrup Lower them gently into the milk Flip them once, take them out Put them on a plate Top them up with pistachio, almond and saffron Put them in Refrigerator. Toma o Rice Ing edien 500 gram rice 6 big tomatoes 2 tbsp full of groundnut oil 4 dried red chillies Small handful of mustard seeds 2 sticks of curry leaves cup sliced onions 1 tsp red chilli powder Salt & water Me hod Soak 500 gram rice in a bowl for 15 minutes Take 6 big tomatoes and make 2 small slits at the top Now heat some water in a pan and allow the tomatoes to boil in the pan for sometime Once the tomatoes are boiled, take them out and cool them in cold water Now peel the tomatoes and blend them to make puree Heat about 2 tbsp full of groundnut oil in a pan and add 4 dried red chillies, a small handful of mustard seeds and 2 sticks of curry leaves. Saut The moment it starts spluttering add the tomato puree Now add cup sliced onions and 1 tsp red chilli powder. Saut it a little bit Add water, salt according to taste Now take the soaked rice, drain out all the water and add it to the cooking mixture Saut a little bit and allow the rice to cook for some while Once the rice is cooked serve hot Chicken Ko ma Ing edien 2-3 pieces of chicken breasts 1 tsp red chilli powder 1tsp turmeric powder 1 cup yoghurt 4 small onions 5 green chillies

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2 tbsp coriander seeds 2 tbsp cumin seeds 1 teaspoon mustard seeds 2 tbsp coconut oil 3 sticks of cinnamon 1 tsp of cumin seeds Little bit of heeng 1 tsp of garlic paste 1 tsp ginger paste 2 cup coconut milk Salt & water Me hod Take chicken breasts and cut them into even size pieces Now marinate these chicken pieces with a mixture salt, red chilli powder, turmeric powder and yoghurt. Keep it for around 30 minutes Slice 2 onions into thin slices Now take 5 green chillies, 4 small onions, and some water and blend them in a mixture grinder to make a thick onion paste Take 2 tbsp coriander seeds and 2 tbsp cumin seeds and dry roast them in a pan Allow it to cool down for sometime and grind it into a fine powder Take a pan, heat about 2 tbsp coconut oil in it Now add 3 sticks of cinnamon, 1 tsp of cumin seeds, little bit of heeng, 1 tsp of garlic paste and 1 tsp ginger paste. Saut till the mixture turns brown Now add the onion and green chilli paste C ook for a while and then add 3 tsp of roasted cumin and coriander powder. Saut Add the marinated chicken into the cooking mixture. Saut Now add 1 cup coconut milk, saut and keep it on low heat for sometime to cook Now add again 1 cup coconut milk and a bowl full of chopped coriander leaves. Saut Take it out and serve hot Moong Daal Pa a am Ing edien 200 gram hara moong daal 4 tbsp desi ghee 4-5 sticks of cinnamon 4 pods of green cardamom 2 tbsp of sugar cup thick coconut milk cup normal milk C hopped green chillies 3-4 2 tablespoons of vinegar Me hod Take 200 gram of hara moong daal and soak it in water Heat 2 tbsp desi ghee in a pan and add 4-5 sticks of cinnamon and 4 pods of green cardamom Saut for 1 minute Now take the soaked daal, drain the water and add to the cooking mixture. Saut Add water. C ook the daal for sometime Once the daal is cooked leave it to cool Now blend the daal in a mixer to make a thick puree Heat 2 tbsp desi ghee in a pan and add the daal paste to it. Saut Now add 2 tbsp of sugar, cup thick coconut milk, and cup normal milk. C ook for sometime Once it is cooked take it out in bowl and allow it to cool at room temperature. Ra Banana Kebab Ing edien 3 raw bananas 3-4 dried and chopped figs 150 grams of basic processed cheese (grated) 40 grams of chopped pista 3-4 finely chopped green chillies 3-4 chopped Arabic dates 1 tablespoon full of butter teaspoon cardamom powder teaspoon cinnamon powder 1 full teaspoon white pepper powder 1 teaspoon rose petal powder teaspoon ginger teaspoon saunf powder Few coriander leaves cup fresh pomegranate seeds 1 tablespoon of wheat flour 1 tablespoon of corn flour Juice of 1 lemon Little bit of lemon grind C ooking oil Salt & Water Me hod

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Me hod Take 3 raw bananas, cut their edges and make a slight slit in between Take some water in a pan and keep the bananas for boiling. C ook for about 5-7 minutes Once the bananas are boiled, take them out and cool by putting them in cold water Now peel off the bananas and mash them nicely Take 1 tablespoon full of butter in a pan and add the mashed bananas into it. Also add little bit of salt Allow them to roast for some time As the mixture turns little pink add cardamom powder, cinnamon powder, white pepper powder, rose petal powder, ginger and saunf powder Mix them all and cook for sometime Once it is done, take it out and leave it to cool for sometime In the meantime prepare the filling for the kebab Filling Take grated cheese, chopped figs, chopped coriander leaves, 2 teaspoon green chillies, pomegranate seeds, 2 teaspoon lemon juice, salt and mix well Now take the cooled banana mixture and add wheat flour, corn flour and mix nicely as this would bind the mixture together Now add little bit of lemon grind and some lemon juice for a little tangy flavour Shape the banana mixture in a kofta like shape, add the filling inside and seal from all the edges Heat oil in a pan and deep-fry all the kebabs Once they attain golden brown colour, take it out Serve hot Pea Pa ie Ing edien 1 bowl of fresh peas tablespoon desi ghee 1 teaspoon cumin seeds Little bit of heeng mixed with water 3 chopped green chillies 2 tablespoons chopped ginger teaspoon turmeric powder after peas C oriander powder 60-70gms khoya 1 heaped teaspoon chopped pista Handful of chopped coriander leaves. 3-4 C hopped dates 2 tablespoon roasted gram flour. C ooking oil Salt and water Add the peas C ook for some time Keep it cool Me hod Heat some oil in a pan, add cumin seeds, heeng mixed with water, chopped green chillies, chopped ginger and mix it well Add peas in it and cook for some time Now add coriander powder and turmeric powder. C ook for 2-3 minutes Allow the mixture to cool for sometime In the meantime prepare the filling Filling For the filling take khoya, chopped green chillies, chopped pista, handful of chopped coriander leaves, chopped dates and mix well Now take the cooled pea mixture and blend in a blender Now add roasted gram flour for binding the mixture Mix well Shape the pea mixture in a cutlet shape, add the filling inside and seal from the edges Heat some oil in a pan and shallow-fry all the cutlets Once you get a golden brown colour, take it off and serve hot Ra Mango Spic Ch ne Ing edien 1 raw mango (coarsely chopped) Few freshly plucked mint leaves 4 green chillies 4-5 cloves 3-4 pieces of garlic 1 teaspoon black salt Ginger coarsely chopped 2 teaspoon raw mango powder Water Me hod Blend all the ingredients together in a mixture grinder to make a very fine paste Take the mixture in a bowl and keep it for refrigeration Serve with hot Banana Kebabs and Pea Patties. Spani h in pi ed Fi h C

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Spani h in pi ed Fi h C Ing edien Onion 4 Tomatoes 4 Sole fish tbsp salt tbsp lemon juice Olive oil 2 tbsp C innamon sticks 3-4 C hopped green chillies 3-4 2 tablespoons of vinegar

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Me hod Take few onions and tomatoes and dice them into thin slices Take sole fish and cut it into nice big pieces Make a mixture of salt and lemon juice, add fish pieces, mix it and keep it for marination for about 30 minutes Fo C Heat some olive oil in a pan; add some ginger paste, equal amount of garlic paste and saut till the mixture turns brown Add couple of cinnamon sticks and bay leaves Now add sliced onions and tomatoes Add little bit of salt, few chopped green chillies, mix it and then add water C over it and let it simmer for sometime Now take some olive oil in a pan, add 2 tablespoons of vinegar, little bit of salt and water. Boil it As it boils add the fish pieces Once the fish pieces are cooked take them out in a dish and pour curry on it Serve hot S ffed Bi e Go d Ing edien 4 bitter gourds Shakarkandi 2 Onions 2-3 C hopped Red chillies 2-3 4 tbsp oil 1 teaspoon mustard seeds 2 sticks of curry leaves Some finely chopped ginger Little bit of chopped garlic 3 tbsp cornflour 3 tbsp maida Me hod Take 4 bitter gourds, scrape the outer layer, cut its edges and make a slit in between Take some water in a pan, add salt and keep the bitter gourd to boil for 4-5 minutes Boil shakarkandi in a pan, peel it and dice it into small pieces C hop some onions and red chillies into very fine pieces Once the bitter gourds are boiled take them out and drain the excess water Remove the seeds from the bitter gourd and rub the shell nicely with salt Fo ffing Take 4 tablespoons of oil in a pan, heat it and add 2 teaspoon mustard seeds 2 sticks of curry leaves some finely chopped ginger chopped red chillies little bit of chopped garlic finely chopped onion and then saut it till it turns light pink then add shakarkandi and salt and saut it till the mixture turns brown Once the mixture is cooked allow it to cool Fo Ba e Take 3 tablespoon of maida in a bowl Add equal amount of corn flour Little bit of salt and water to make a nice thin batter Now stuff the mixture in the bitter gourd roll it in the batter and coat it with very finely ground breadcrumbs Heat some oil in a pan and fry the stuffed bitter gourds in it C ook them till they turn golden brown Once cooked, take it out, drain the excess oil on a tissue and then serve hot. Cocon Rice Ing edien A cup of rice 1 tbsp oil 1 black cardamom Few tiny pieces of cinnamon Little piece of mace C loves 3-4 Little black pepper

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Little black pepper Green cardamom 2-3 Me hod Take some rice in a bowl, wash it well and soak it for about 30 minutes in water Take some oil in a pan, add 1 black cardamom Few tiny pieces of cinnamon Little piece of mace Some cloves Few black pepper and some green cardamom C ook for few seconds Now add about 2 teaspoon of ginger paste 2 teaspoon of garlic paste and thinly sliced onions Saut till they turn brown Once the onions turn brown add half a bowl of grated coconut and a nice big cup of coconut milk. Mix well C ook it for some time till the fat starts separating and then add water Add salt Now drain out all the water from the rice and add it to the cooking mixture C ook the rice in the mixture Once the rice is cooked, put off the heat and leave for 2-3 minutes Serve hot Mango De e Ing edien Ripe mangoes 4 Glass full of milk 2 tablespoon of sugar 1 teaspoon full of cinnamon powder Mint leaves for garnishing Me hod Take some ripe mangoes, peel them and dice them into small pieces Take a glass full of milk and allow it to boil in a pan As it boils add a bowl full of cream Now add 2 tablespoon of sugar, 1 teaspoon full of cinnamon powder, mango pieces and little bit freshly plucked mint leaves Leave it to cook for some time As it cooks mash the mangoes in it to release some mango flavour in the milk. C ook for some more time Pour the dessert in the glasses, garnish with mint leaves and allow it to cool for sometime As it cools put it in the freezer for a while Serve chilled. For more tune into NDTV Good Times and catch him on his show Lock, S ock & T o Smoking Tikka

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Welcome o Good Time - Wha a e o

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