Schezwan sauce

Ingredients

1 cup whole red chillies (Kashmiri) , loosely packed 1 tbsp chopped ginger 1 tbsp chopped garlic 1 tbsp 1 tbsp chopped green chillies 1 tbsp 4 tbsp chopped onion 1 tbsp chopped celery stalks 2 star anise ( crushed) 1 tsp red chilli pwd 1 cup tomato ketchup 1 tbsp soy sauce 1 tbsp chilli sauce 1 tbsp vinegar 1 tsp salt 1 tbsp sugar ajinomoto a pinch 2 drops red colour 1 pinch white pepper pwd 1/2 cup oil

Directions
1. 2. 3. 4. 5. 6. Boil the red chillies in water for one minute, grind it to a rough paste In a pan, put oil, add ginger, garlic, green chillies, onions, celery stalks, star anise and saute until onions are just translucent, Add the chilli paste which you have grinded, saute for one minute Add the rest of the ingredients and bring to boil Simmer for 5 minutes and the sauce is ready It can be stored like a pickle for a month

Page 1

Chinese Bhel

Ingredients Eggless Noodles Salt Oil Spring onions, sliced Bean sprouts Roasted peanuts, crushed Sichuan sauce Tomato ketchup Spring onion greens, sliced 200 grams to taste to deep fry 2-3 1/2 cup 1/4 cup 1 tablespoon 1 tablespoon for garnish

Method
Boil noodles in six to eight cups of salted water to which one tablespoon of oil has been added and cook till almost done. Drain, refresh in cold water, drain again and spread on a large plate to cool. Heat sufficient oil in a wok and deep-fry noodles till crisp and golden brown in colour. Drain and place on absorbent paper. When cool lightly crush the fried noodles and set aside. In a large bowl combine fried noodles, spring onions, bean sprouts and peanuts and toss to mix well. Add Sichuan sauce and tomato ketchup and toss the mixture again. Adjust seasoning. Transfer this mixture into individual plates and serve garnished with spring onion greens.

Page 2

Butter Chicken

Ingredients Chicken Lemon juice Kashmiri red chilli powder Salt Butter For marinade Yogurt Salt Garlic paste Garam masala powder Kashmiri red chilli powder Ginger paste Lemon juice Mustard oil FOR MAKHNI GRAVY Butter Ginger paste Green chillies, chopped Red chilli powder Salt Dry fenugreek leaves (kasuri methi) 800 grams 1 tablespoon 1 teaspoon to taste 2 tablespoons 1 cup to taste 1/2 teaspoon 1/2 teaspoon 1 teaspoon 2 tablespoons 2 tablespoons 2 tablespoons 50 grams 1 tablespoon 4-5 1 tablespoon to taste 1/2 teaspoon

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 Whole garam masala Garlic paste Tomato puree Garam masala powder Honey Cream Method

1 tablespoon 1 tablespoon 400 grams 1/2 teaspoon 2 tablespoons 1 cup

Make incisions with a sharp knife on breast and leg pieces of the chicken. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour. Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil. Apply this marinade to the chicken pieces and refrigerate for three to four hours. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes. Remove and set aside. Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Saut for two minutes, add ginger-garlic paste and chopped green chillies. Cook for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi. Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream. Serve hot with naan or parantha.

Chef'sTip
: Heat kasoori methi in the oven for sometime or broil kasoori methi on a tawa/griddle plate to make it crisp. It can easily be crushed to a powder with your hand.

Page 4

Chicken lollipop

Ingredients

8 Chicken wings 2 Eggs 6 Green chillies, ground tsp Ajinomoto tsp Pepper powder tsp Garam masala tsp Chilli sauce tsp Soya sauce 50 g Flour ( maida ) 1 tsp Ginger, paste 1 tsp Garlic, paste Yellow colour or red colour A pinch cup Water Oil for deep frying As required tsp Salt

Directions
1. 2. 3. 4. 5. Cut the wings into two, chop the end bone, pull the flesh up with the skin and remove the thin bone and mould into a lollipop. Boil the lollipops with cup water, tsp salt for 8 minutes and remove and cool. Mix all ingredients thoroughly, except lollipops and prepare a thick batter. Heat oil in a deep pan, dip lollipop into the thick batter and fry on medium heat to a light brown colour. Serve hot with hot sauce

Page 5

Chicken Fried Rice

Ingredients Boneless chicken, cut into thin strips 100 grams

Rice, soaked Oil Spring onions, finely chopped Garlic, finely chopped Eggs, whisked lightly Salt Soy sauce MSG White pepper powder Vinegar Method

1 cup 4 tablespoons 2 3-4 cloves 2 to taste 1 tablespoon 1/4 teaspoon 1/2 teaspoon 1/2 tablespoon

Cook rice in three cups of water until just cooked. Drain well and cool. Heat oil in a wok, add spring onions and garlic and stir-fry for a minute. Add chicken pieces and stir-fry for two minutes. Add eggs and cook for half a minute, stirring continuously. Add rice and salt and cook for a minute, stirring and tossing continuously. Add soy sauce, MSG, white pepper powder and mix thoroughly. Add vinegar, mix well and serve hot.

Page 6

Sanjeev kapoors Drums Of Heaven (Chicken Lollipops)

Ingredients Chicken wings Garlic paste Red chilli paste Spring onion greens,thinly sliced Soy sauce Vinegar White pepper powder MSG Salt Refined flour (maida) Cornflour/ corn starch Eggs Oil Method
Clean, wash, cut wingtips, remove thin bone and pull the flesh to one end of the thick bone. Mix garlic paste, one teaspoon chilli paste, spring onion greens, soy sauce, vinegar, white pepper powder, MSG and salt. Marinate the chicken wings in this mixture and leave aside for two hours, preferably in the refrigerator. Meanwhile mix refined flour, corn flour, eggs, salt, six tablespoons of oil, remaining red chilli paste with some water if required. Whisk thoroughly to make a thick batter of pouring consistency. Rest the batter for fifteen to twenty minutes. Heat sufficient oil in a wok, dip the marinated wings in the batter and deep-fry for three-four minutes on medium heat, stirring frequently or until crisp and golden brown. Drain on absorbent paper and serve hot with Sichuan sauce.

24 1 1/2 teaspoons 2 teaspoons 2 stalks 1 teaspoon 1 teaspoon 1/2 teaspoon 1/4 teaspoon to taste 3/4 cup 3/4 cup 2 6 tablespoons + for deep-frying

Chef'sTip
Chicken wings made into lollipops, as they are commonly called, can easily be bought from a super market or ask your butcher to make them for you

Page 7

Hyderabadi Biryani
Ingredients Mutton, a mix of chops, marrowbone and shoulder pieces 500 grams

Basmati rice Salt Bay leaves Green cardamoms Black peppercorns Cinnamon Oil Onions,sliced Caraway seeds (shahi jeera) Cloves Ginger paste Garlic paste Red chilli powder Yogurt Fresh coriander leaves,torn Fresh mint leaves,torn Pure ghee Black cardamoms Saffron (kesar),mix in 1/4 cup milk

1 1/2 cups

2 10 25-30 3 inch stick 1 tablespoon + to deep fry 5 large 1/2 teaspoon 10 1 tablespoon 1 tablespoon 1 tablespoon 1 cup 2 tablespoons 2 tablespoons 4 tablespoons 2 a few strands

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Method
Heat five to six cups of water in a deep pan. Add drained rice, salt, bay leaves, five green cardamoms, seven to eight black peppercorns, one cinnamon stick and cook till three fourth done. Drain and set aside. Heat sufficient oil in a kadai and deep-fry half the onion slices till golden. Drain and place on an absorbent paper. Grind caraway seeds, one cinnamon stick, remaining black peppercorns, cloves and remaining green cardamoms to a fine powder and set aside. Take mutton pieces in a bowl. Add ginger paste, garlic paste and salt and mix. Add the spice powder, red chilli powder, half the fried onions crushed, yogurt, coriander leaves, half of the mint leaves and one tablespoon oil and mix. Let it marinate for about two hours in the refrigerator. Heat two tablespoons ghee in a pan, remaining cinnamon and black cardamoms and saut till fragrant. Add remaining onions and saut till light golden. Add marinated mutton, stir and cook on high heat for three to four minutes. Cover, reduce heat and cook till almost done. Heat the remaining ghee in a thick-bottomed pan. Spread half the rice in a layer. Spread the mutton over the rice. Sprinkle remaining torn mint leaves. Spread the remaining rice. Sprinkle saffron milk. Cover and cook under dum till done. Serve hot with a raita of your choice.

Page 9

Chicken Biryani
Ingredients Boneless chicken Basmati rice Oil and to deep fry Cinnamon Bay leaves Cloves Cumin seeds Green cardamoms Onions,sliced Green chillies,slit Turmeric powder Tomatoes,chopped Salt Ginger paste Garlic paste Red chilli powder Thick yogurt Onions,sliced and fried brown Garam masala powder Ginger,cut into thin strips 600 grams 1 1/2 cups 3 tablespoons 1 inch stick 2 5-6 1 teaspoon 3-4 2 medium 3 1/4 teaspoon 2 medium to taste 3/4 tablespoon 3/4 tablespoon 1/2 teaspoon 1 cup 3 medium 1/2 teaspoon 1 inch piece

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 Fresh mint leaves,torn Fresh coriander leaves,torn Milk Rose water Eggs,boiled and sliced Method

a few a few 1/2 cup a few drops 4

Cut chicken in one inch pieces. Boil rice and set aside. Heat oil, add cinnamon, bay leaves, cloves, cumin seeds, green cardamoms and saut for half a minute. Add sliced onions and saut. Add slit green chillies and chicken cubes and continue to saut. Add turmeric powder and mix Add tomatoes and salt and mix. Add ginger-garlic paste, red chilli powder and yogurt. Mix well. Add half the fried brown onions. Add the boiled rice on top. Sprinkle garam masala powder, ginger strips, mint leaves and coriander leaves. Sprinkle milk, rose water and remaining browned onions. Cover and cook on low heat for about ten minutes. Garnish with the egg slices and serve hot.

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Tandoori Chicken
Ingredients Chicken , whole Kashmiri red chilli powder Lemon juice Salt Yogurt Ginger paste Garlic paste Garam masala powder Mustard oil Butter Chaat masala Onion ,cut into rings Lemon,cut into wedges Method
Make incisions with a sharp knife on the chicken breast, legs and thighs. Apply a mixture one teaspoon Kashmiri red chilli powder, one tablespoon lemon juice and salt over the chicken and set aside for half an hour. For the marinade, tie up yogurt in a piece of muslin and hang over a bowl for fifteen to twenty minutes. Remove the thick yogurt into another bowl. Add the remaining Kashmiri red chilli powder, salt, ginger paste, garlic paste, remaining lemon juice, garam masala powder and mustard oil. Rub this mixture over the chicken and marinate for three to four hours in a refrigerator. Skew the chicken onto a skewer and cook in a moderately hot tandoor (clay oven) or in a preheated oven at 200C/400F/Gas Mark 6 for ten to twelve minutes, or until almost done. Baste chicken with a little butter and cook for another four minutes. Remove and set aside. Sprinkle chaat masala powder and serve with onion rings and lemon wedges.

800 grams 2 teaspoons 3 tablespoons to taste 1 cup 2 tablespoons 2 tablespoons 1/2 teaspoon 2 tablespoons to taste 1/2 teaspoon as required as required

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Kele Ke Wafers
Ingredients Raw bananas,peeled Oil Salt Kashmiri red chilli powder Method
Heat sufficient oil in a kadai. Use a slicer and slice the bananas directly into the hot oil. Dissolve salt in plenty of water. When the wafers become a little crisp, sprinkle some of the salt solution carefully into the hot oil. Stir lightly. Drain and place the wafers on an absorbent paper. Sprinkle red chilli powder generously. Turn them over and sprinkle red chilli powder on the other side too. Serve immediately.

4 medium for deep-frying to taste as required

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Chicken Fingers
Ingredients Chicken breast Salt Ginger-garlic paste Red chilli powder Turmeric powder Garam masala Lemon juice Egg Corn flakes Refined flour (maida) Oil Tomato sauce Method
Cut the chicken into fingers and put into a bowl. Add salt, ginger-garlic paste, red chilli powder, turmeric powder, garam masala powder, lemon juice and egg and mix well. Place the cornflakes in another bowl and crush well. Add refined flour and mix. Heat sufficient oil in a kadai. Roll the chicken fingers in the cornflakes and press lightly. Slide them into the hot oil and deep fry till golden and crisp. Drain on absorbent paper. Serve hot with tomato sauce.

4 to taste 1 teaspoon 1/2 teaspoon 1/2 teaspoon 1/2 teaspoon 1 1/2 teaspoons 1 1 cup 1 teaspoon for deep-frying to serve

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Chicken Frankie

Ingredients Boneless chicken breasts Refined flour (maida) Salt Oil Onions,chopped Ginger paste Garlic paste Coriander powder Turmeric powder Red chilli powder Tomatoes,chopped Fresh coriander leaves,chopped Lemon juice Eggs Onions,sliced Chilli vinegar Green chutney 1/2 inch pieces 2 cups to taste 2 tablespoons + to shallow fry 2 medium 2 teaspoons 2 teaspoons 2 teaspoons 1/2 teaspoon 2 teaspoons 2 medium 2 tablespoons 2 tablespoons 4 2 medium 4 teaspoons 8 teaspoons

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Method
Mix refined flour and salt, add sufficient water and knead into a soft dough. Heat oil in a kadai. Add onion and saut for two minutes. Add ginger paste, garlic paste and continue to saut for another minute. Add chicken pieces and saut for two to three minutes. Add salt, coriander powder, turmeric powder, red chilli power and mix. Add tomatoes and cook till the chicken is done. Add coriander leaves and mix and cook till dry. Add lemon juice, mix and set aside. Divide the dough into eight equal parts and roll out each into a roti. Roast them one at a time on a hot tawa. Whisk the eggs well. Pour some of the eggs over the roti and allow it to set. Turn over and let the underside get cooked. Place the roti egg side up on a serving plate. Place some of the chicken mixture on one end. Sprinkle some onion over the chicken. Drizzle some chilli vinegar and green chutney. Roll the frankie and serve hot immediately.

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Khaman Dhokla
Ingredients Gram flour (besan),sieved Yogurt,beaten Salt Turmeric powder Green chilli-ginger paste Oil Lemon juice Soda bicarbonate Mustard seeds Fresh coriander leaves,chopped Coconut,scraped Method
Take gram flour in a bowl. Add yogurt and approximately one cup of warm water and mix. Avoid lumps. Add salt and mix again. Leave it aside to ferment for three to four hours. When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste. Mix Heat the steamer. Grease a thali. In a small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and mix. Add it to the batter and whisk briskly. Pour batter into the greased thali and place it in the steamer. Cover with the lid and steam for ten minutes. When a little cool, cut into squares and keep in a serving bowl/plate. Heat remaining oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas. Serve, garnished with chopped coriander leaves and scraped coconut.

2 cups 1 cup to taste 1/2 teaspoon 1 teaspoon 2 tablespoons 1 tablespoon 1 teaspoon 1 teaspoon 2 tablespoons 1/2 cup

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Tandoori Chicken
Ingredients Chicken , whole Kashmiri red chilli powder Lemon juice Salt Yogurt Ginger paste Garlic paste Garam masala powder Mustard oil Butter Chaat masala Onion ,cut into rings Lemon,cut into wedges Method
Make incisions with a sharp knife on the chicken breast, legs and thighs. Apply a mixture one teaspoon Kashmiri red chilli powder, one tablespoon lemon juice and salt over the chicken and set aside for half an hour. For the marinade, tie up yogurt in a piece of muslin and hang over a bowl for fifteen to twenty minutes. Remove the thick yogurt into another bowl. Add the remaining Kashmiri red chilli powder, salt, ginger paste, garlic paste, remaining lemon juice, garam masala powder and mustard oil. Rub this mixture over the chicken and marinate for three to four hours in a refrigerator. Skew the chicken onto a skewer and cook in a moderately hot tandoor (clay oven) or in a preheated oven at 200C/400F/Gas Mark 6 for ten to twelve minutes, or until almost done. Baste chicken with a little butter and cook for another four minutes. Remove and set aside. Sprinkle chaat masala powder and serve with onion rings and lemon wedges.

800 grams 2 teaspoons 3 tablespoons to taste 1 cup 2 tablespoons 2 tablespoons 1/2 teaspoon 2 tablespoons to taste 1/2 teaspoon as required as required

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Gilafi Lamb Seekh Kebab recipe by Ajay Chopra Scented with ginger and golden fried onion/Smoked Paprika Raita Ingredients Lamb Boneless: 150 gm Red Chilly Powder: 5 gm Ginger: 10 gm Garlic: 20 gm Brown Onion: 10 gm Processed cheese: 10 gm Garam Masala: 10 gm Red Capsicum: 30 gm Onion Whole: 30 gm Green Chilly: 20 gm Salt: To Taste Butter: 10 gm Apple: 50 gm Method Mince the lamb Cubes with ginger Garlic ,brown onion, green chilies, garam masala, red chilly powder, salt, and processed cheese. Mix thoroughly. Keep aside for 2 hours. Mix together chop onions and capsicum. Shape the mince mixture along the length of the skewers and coat with the vegetable mixture. Roast in a Tandoor for 8 to 10 minutes, basting with butter at regular intervals. Remove from skewers and serve Smoked Paprika Raita.

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Chicken Nuggets Ingredients 2 nos, Chicken breast piece, cut into thick strips 1 tbsp Dijon Mustard Salt to taste Crushed pepper to taste 1 tsp dried mixed herbs 2 nos.Egg 1/3 cup Maida cup Bread crumbs Fortune oil for deep frying Tomato ketchup Thousand island dressing Method 1. Combine the chicken strips, mustard, salt, pepper, herbs and 2 tsp oil in a bowl and marinate for 15 to 20 minutes. 2. Break 2 eggs in a glass bowl and whisk lightly using a fork. 3. Combine maida and water to form a smooth paste. 4. Dip a piece of chicken in egg, followed by maida. 5. Now dip this piece in bread crumbs and ensure its coated uniformly. 6. Deep fry in hot oil till crisp and golden brown in colour. 7. Follow same procedure for remaining chicken pieces and serve immediately with ketchup.

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Ingredients 1-1/2 cup Whole wheat flour 1/2 cup bread flour ( or all purpose flour/Maida) 2 tbsp ghee/oil salt to taste Method 1. Combine all the ingredients with enough lukewarm water to make a smooth soft dough. THE DOUGH SHOULD NOT BE STICKY. 2. Rest the dough for about 15 minutes by covering with a moist cloth. 3. Knead the dough again and divide into small balls. 4. Flatten each ball slightly and roll into a small chapati. MAKE SURE THAT THE EDGES ARE THIN AND THE CENTRE IS A BIT THICK. 5. Invert a kadhai on a gas flame and heat the kadhai. 6. Toss the roti in the air in a way by which the dough will stretch. 7. Carefully place the roti on the inverted kadhai and roast till done. 8. Fold and serve.

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Shrikhand
Ingredients Yogurt Saffron (kesar) Milk Almonds Pistachios Sugar Green cardamom powder Method
Hang yogurt in a muslin cloth, in a refrigerator until all the liquid from the yogurt has drained off. (Approximately three hours.) Dissolve saffron in warm milk and set aside. Blanch almonds, cool and cut into slivers. Cut pistachios into slivers and powder sugar. Tie a clean muslin cloth tightly over the mouth of a large clean vessel. The muslin cloth thus acts as a sieve and should not sag in the middle. Use a clean thick string to tie the cloth over the vessel. Transfer the thick yogurt along with the sugar over the muslin cloth, in small quantities. For every cup of thick yogurt, add three fourth cup of sugar. Rub the above mixture firmly over the cloth, till the whole mixture is sieved. Add the dissolved saffron, almonds, pistachios and green cardamom powder to the sieved mixture. Mix well and transfer to a glass bowl and refrigerate till cold.

2 kilograms 7 - 8 strands 2 tablespoons 1/4 cup 1/4 cup to taste 1 1/4 teaspoons

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Scrumptious fried chilli chicken!

Ingredients: Serves 4 Salt to taste 1 small sized Onion (roughly chopped) 2 inch pieces Ginger (roughly chopped) 4 tsps Ghee 6 Green chillies (roughly chopped) 1 tbsp Vinegar 1/4 tsp Sugar 4 tsps Tomato puree 2 tbsps Fresh coriander leaves (chopped) 1 kg Chicken thighs (skinned) 4 tsps Lemon juice 4 cloves Garlic (roughly chopped) For paste 2 tbsps Coriander seeds 2 Red chillies whole 1 tsp Cumin seeds 1 inch stick Cinnamon stick 4 Cloves 4 Green cardamoms Method: Clean the chicken thighs and remove the skin. Rub salt and lemon juice in it. Cover and set aside for thirty minutes for the masal to sop in.

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Grind the onions, garlic, ginger and green chillies with vinegar in a blender until smooth. Pour the ground mixture over the chicken. Stir and mix methodically. Cover and leave to marinate for four to six hours in the fridge. Once it gets cool remove from fridge just before thirty minutes before cooking. Put the chicken and the extra immerse in a large pan over a medium heat. Simmer the chicken in its own juices for forty minutes, stirring occasionally. Later remove the lid, add the spice paste and continue cooking till the liquid evaporates and thick gravy is formed. Stir frequently. Add ghee, salt, sugar and fry the chicken until well browned. At the end add tomato puree, chopped coriander leaves. Stir for two minutes. Serve hot and tasty Fried Chilli Chicken.

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Chicken Kofta with Makhni Gravy Ingredients kg Chicken mince 4 tbsp Cumin powder 4 tbsp Red Chilli powder cup Ginger paste cup Garlic paste To taste Salt cup Fresh Coriander (finely chopped) 1 nos. Egg 1 cup Ghee 3 nos. (large) Onions (ground to a paste) 3 nos. Tomatoes (finely chopped) 400 ml Tomato puree cup Coriander powder 1 cup Fresh Cream cup Coconut powder cup Butter 1 cup Lotus Seeds (Makhana) cup Raisins cup Cashewnuts Method 1. In a large bowl, combine the chicken mince with half the cumin powder, half the red chilli powder, 1 tbsp ginger paste, 2 tbsp garlic paste, salt, half the chopped coriander and egg. Mix well, divide into small portions, shape into small meatballs and keep aside. 2. Heat cup ghee in a frying pan, add onion paste and remaining giner-garlic paste and cook for 5 minutes. Mix in tomatoes and tomato puree and cook for 10 to 15 minutes. 3. Add remaining cumin powder, coriander powder, red chilli powder and salt. Add 2 cups water and cook till gravy comes to a boil. 4. Add the prepared chicken meatballs and cook for 10 minutes or until chicken is done. 5. Reduce the flame, then mix in add cream, coconut powder and butter taking care not to break the meatballs. 6. Heat ghee in a pan and add lotus seeds, raisins, cashewnuts and fry till golden. Pour onto the gravy, garnish with remaining chopped coriander and serve hot. Haryali Mushroom Ingredients 1 cup Fresh Coriander cup Mint leaves 5 nos. Green chillies 3 nos. (medium) Onions cup Ginger-garlic paste 1 cup Ghee cup Khoya (crumbled) 200 gm Button Mushrooms (cut into quarters) 1 tbsp Black pepper powder 1 tbsp Cumin powder 2 tbsp Coriander powder To taste Salt cup Fresh Cream cup Coconut powder 1 cup Lotus Seeds (Makhana) cup Raisins

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 cup

Cashewnuts

Method 1. Combine the fresh coriander, fresh mint, green chillies, onions and ginger-garlic paste in a blender and blend to a fine chutney. Remove and keep aside. 2. Heat half the ghee in a frying pan, add the prepared chutney and cook for about 5 minutes. Mix in khoya and mushrooms and cook for about 10 minutes till mushrooms have softened. 3. Mix in black pepper powder, cumin powder, coriander powder and salt and cook till raw smell of the spices disappears. 4. Mix in cream and coconut powder, cook for 2 minutes and remove from flame. 5. Heat remaining ghee in a small frying pan, add lotus seeds, raisins, cashewnuts and fry till golden. Pour onto the gravy and serve hot. Puri Ingredients 1 kg Maida or Atta 2 tbsp Ghee To taste Salt For frying Oil Method 1. In a mixing bowl, combine the maida or atta with ghee, salt and enough water to make a smooth firm dough. 2. Divide the dough into small portions and roll out each portion into a puri. 3. Heat oil, and deep fry the puris till golden. Remove, drain on absorbent paper and serve hot.

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Zimikand ke Shammi Kebab Ingredients 500 gm Yam tsp Turmeric powder 50 gm Ghee 1 nos. (large) Onion (finely sliced) 5 6 cloves Garlic 3 4 nos. Green Chillies 1 inch piece Ginger 1 small bunch Fresh Coriander tsp Cumin seeds 2 3 tsp Lemon juice 2 3 tsp Cumin powder 4 tsp Coriander powder tsp Garam Masala powder 1 tsp Red Chilli powder To taste Salt 25 gm Roasted Chana powder Method 1. In a saucepan, combine the yam with water and turmeric powder and boil till yam is well-cooked. When yam is cooked, remove from flame and drain away all the water and mash properly. 2. Heat ghee and deep fry onions till brown. Remove, drain on absorbent paper and grind to a smooth paste with remaining required ingredients except salt and roasted chana powder. Remove into a bowl, mix with mashed yam and keep aside. 2. Mix the salt and roasted gram powder into the zimikand kebab mixture and shape into patties. Heat a tawa on a low flame and place patties on it to cook slowly. Baste with a little ghee. 3. Serve hot with chutney & parathas.

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Molten Lava Cake Ingredients cup Chocolate chips cup Cherry filling 2 cups Refined flour 1 tsp Baking powder tbsp Soda bi-carb 1 cup Amul curd A few drops Vanilla essence 1 cup Amul Milk cup White butter cup Caster sugar 6 tbsp Cocoa powder Method 1. Preheat oven to 170*C. Grease a cake tin and line it with butter paper. Mix the chocolate chips with cherry filling and keep aside. 2. Sift flour, baking powder, soda bicarb and cocoa powder together. Heat the milk till it is lukewarm. 3. Whisk the curd, caster sugar, butter and vanilla essence together till smooth and frothy. 4. Fold in the flour mixture alternating with milk. Mix quickly but gently to a smooth batter. 5. Pour into well-greased muffin moulds and spoon chocolate chips & cherry filling mixture in the centre and bake on the centre rack for 8 minutes. 6. Check the cake, remove cake from the oven and after a few seconds, demould it and serve.

Page 28

Jalebi
Ingredients Refined flour (maida) Yogurt Sugar Milk Saffron (kesar) Ghee Method
In a large bowl, whisk refined flour, yogurt and sufficient water to a smooth and pouring consistency batter. Cover and keep in a warm place to ferment for 24 hours. Beat the batter with your hands again for 15 minutes. Cook sugar with 2 cups water in a deep non-stick pan on high heat, stirring continuously, till the sugar dissolves. Add milk and when the scum rises to the top, collect it with a ladle and discard. Add saffron and cook, stirring, till the syrup reaches one string consistency. Keep the syrup warm. Heat sufficient ghee in a kadai on medium heat. Pour some batter onto a jalebi cloth, gather the edges and make a tight potli. Squeeze round spirals into the hot ghee and deep fry, turning them over gently a few times, till they are evenly golden and crisp. Drain and soak in sugar syrup for 2-3 minutes. Take them out of the syrup and serve hot.

1 cup 1/2 cup 3 cups 1 tablespoon a few for deep-frying

Page 29

Ingredients
8 ladi pavs (small squares of white bread) 1 recipe Dry Garlic Chutney

For the vada filling

1 1/2 cups boiled and mashed potatoes 2 green chillies, chopped 1 1/2 tbsp grated garlic 1 tsp mustard seeds ( rai / sarson) 1/4 tsp asafoetida (hing) 6 to 8 curry leaves (kadi patta) 1/2 tsp turmeric powder (haldi) 1 tbsp oil

For the outer covering

3/4 cup besan (Bengal gram flour) 1/4 tsp turmeric powder (haldi) a pinch of baking soda 1 tsp oil salt to taste

Other ingredients
oil for deep-frying

Method For the vada fillling

1. Pound the green chillies, ginger and garlic using a mortar and pestle. 2. Heat the oil and add the mustard seeds. When they crackle, add the asafoetida and curry leaves and saut for a few seconds. 3. Add the pounded mixture and saut again for a few seconds. 4. Add the potatoes, turmeric powder and salt and mix well. 5. Remove from the fire and cool. 6. Divide into 8 equal portions. Shape into rounds.

For the outer covering

1. Combine all the ingredients in a bowl and make a batter using approximately 1/3 cup of water. 2. Dip each round of the vada filling into the batter and allow it to coat the mixture well . 3. Deep fry in hot oil, till golden brown. Drain on absorbent paper and keep aside.

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Paani Puri
Ingredients Crisp Puffed Puris Date and tamarind chutney FILLING Bean sprouts,boiled Potatoes,boiled and cut into small cubes boiled and cut into small cubes Black salt (kala namak) Chaat masala For Pani Fresh coriander leaves,small Fresh mint leaves,small Green chillies Paani puri masala Dried mint powder Black salt (kala namak) Salt Roasted cumin powder Lemon juice Boondi 1 bunch 1 bunch 5-6 2 tablespoons 1/2 tablespoon to taste to taste 1/2 tablespoon 3 tablespoons 1/4 cup 1 cup 2 large 40 1 1/2 cups

to taste 1 teaspoon

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Method
To make the moong sprout filling combine all the ingredients in a bowl, toss to mix well and set aside. To make paani grind coriander leaves, mint leaves and green chillies to a paste using water as required. Transfer coriander and mint paste into a large bowl, add paani puri masala, dry mango powder, black salt, salt, cumin powder and lemon juice and stir to mix well. Add six cups of water to the above mixture. Stir to mix well and put to chill in the refrigerator. While serving add boondi to the prepared paani and stir. Take a puri, break a little of the crust, fill it up with a little moong and potato filling followed by a half a tablespoon of sweet date and tamarind chutney. Dip the puri in the prepared paani and serve immediately. Similarly prepare the remaining puris and serve.

Page 32