1. carrot ice cream
   Ingredients:
   200 gm - carrots½ liter - milk¼ cup - cashew nut powder2 tbsp - ragi malt1 tsp, optional - milk masala1/2 cup or to taste - sugar1 cup - thick fresh cream
   Method:
   Peel and grate the carrots. Cook them till soft in 1 cup of milk. Cool and blend in a mixer.
   Boil the remaining milk. Add cashew powder and sugar. Simmer for 2-3 minutes. Add ragi malt and milk masala. Add to carrot mixture.(add gelatin if using)
   Chill in the refrigerator over night. Next day, beat the mixture till frothy. Place in a flat aluminium container in the freezer. When ½ frozen, beat till fluffy and return to freezer. Freeze till firm. During this time, stir with fork a couple of times. When frozen, transfer to a freezer container with lid and store in the freezer. If frozen too hard, soften in refrigerator before serving.
   Serves: 6-8
2. mango ice cream
   Ingredients:
   2 cup - full cream milk1 tbsp - corn flour2 cup - mango pulp½ cup - condensed milk1 cup - thick fresh cream2 tbsp or to taste - sugar
   Method:
   Mix corn flour with ½ cup milk and heat the remaining milk. When it begins to boil, add the corn flour mixture and simmer for 2-3 minutes. Cool and add condensed milk and mango pulp and sugar. Chill and add cream.
   Pour in shallow aluminium dish and freeze till half set.
   Beat the half set mixture till fluffy and add tender coconut pieces. Return to freezer and freeze until firm.
   Variations: Use other fruit pulps like custard apple, Chikko, or stewed and blended strawberries, plums, peaches etc.
   Serves: 4-6
3. coffe walnut ice cream
   Ingredients:
   2, separated. - eggs2-3 tbsp - sugar1 tbsp - instant coffee powder½ cup - full cream milk½ cup - icing sugar1 ½ cup - thick fresh cream1/3 cup - chopped walnuts
   Method:
   Beat egg yolks with sugar till thick and Pale. Dissolve coffee powder in hot milk and pour over the yolks, beating all the time. Cool and chill the mixture.
   Beat egg whites stiffly. Fold in the icing sugar.
   Whip the cream over a bowl of ice and fold into yolks mixture. Fold in the egg whites. Place in freezer. When ½ set, beat till fluffy. Fold in the walnut pieces and freeze till firm.
   Serves: 4-6

1. 5 Facts You MUST Understand if You Are Ever Going to Lose Your Belly Fat & Get Six Pack Abs
   by Mike Geary - Certified Nutrition Specialist, Certified Personal Trainer (CPT)
   1. Many so-called "health foods" are actually cleverly disguised junk foods that actually stimulate you to gain more belly fat... yet the diet food marketing industry continues to lie to you so they can maximize their profits.
   2. Ab exercises like crunches, sit-ups, and ab machines are the LEAST effective method of getting flat six pack abs. We'll explore what types of exercises REALLY work in a minute.
   3. Boring repetitive cardio exercise routines are NOT the best way to lose body fat and uncover those six pack abs. I'll show you the exact types of unique workouts that produce 10x better results below.
   4. You DON'T need to waste your money on expensive "extreme fat burner" pills (that don't work) or other bogus supplements. A special class of natural foods is much more effective. I'll tell you about these natural foods and their powers below.
   5. Ab belts, ab-rockers, ab-loungers, and other infomercial ab-gimmicks... they're all a complete waste of your time and money. Despite the misleading infomercials, the perfectly chiseled fitness models in the commercials did NOT get their perfect body by using that "ab contraption"... they got their perfect body through REAL workouts and REAL nutrition strategies. Again, you'll learn some of their secrets and what really works below

1. History and influences
   As a land that has experienced extensive immigration and intermingling through many millennia, the subcontinent has benefited from numerous food influences. The diverse climate in the region, ranging from deep tropical to alpine, has also helped considerably broaden the set of ingredients readily available to the many schools of cookery in India. In many cases, food has become a marker of religious and social identity, with varying taboos and preferences (for instance, a segment of the Jain population consume no roots or subterranean vegetable; see Jain vegetarianism) which has also driven these groups to innovate extensively with the food sources that are deemed acceptable.
   One strong influence over Indian foods is the longstanding vegetarianism within sections of India's Hindu and Jain communities. At 31%, slightly less than a third of Indians are vegetarians.[9].
   Around 7000 BCE, sesame, eggplant, and humped cattle had been domesticated in the Indus Valley.[10] By 3000 BCE, turmeric, cardamom, black pepper and mustard were harvested in India[11]. Many recipes first emerged during the initial Vedic period, when India was still heavily forested and agriculture was complemented with game hunting and forest produce. In Vedic times, a normal diet consisted of fruit, vegetables, meat, grain, dairy products and honey.[12] Over time, some segments of the population embraced vegetarianism, due to ancient Hindu philosophy of ahimsa.[13] This practice gained more popularity following the advent of Buddhism and a cooperative climate where variety of fruits, vegetables, and grains could easily be grown throughout the year. A food classification system that categorized any item as saatvic, raajsic or taamsic developed in Ayurveda. Each was deemed to have a powerful effect on the body and the mind
   Later, invasions from Central Asia, Arabia, the Mughal empire, and Persia, and others had a deep and fundamental effect on Indian cooking. Influence from traders such as the Arab and Portuguese diversified subcontinental tastes and meals. As with other cuisines, Indian cuisine has absorbed the new-world vegetables such as tomato, chilli, and potato, as staples. These are actually relatively recent additions.
   Islamic rule introduced rich gravies, pilafs and non-vegetarian fare such as kebabs, resulting in Mughlai cuisine (Mughal in origin), as well as such fruits as apricots, melons, peaches, and plums. The Mughals were great patrons of cooking. Lavish dishes were prepared during the reigns of Jahangir and Shah Jahan. The Nizams of Hyderabad state meanwhile developed and perfected their own style of cooking with the most notable dish being the Biryani, often considered by many connoisseurs to be the finest of the main dishes in India.
   During this period the Portuguese and British introduced foods from the New World such as potatoes, tomatoes, squash, and chilies and cooking techniques like baking.
   
   [edit] Elements
   
   A typical assortment of spices used in Indian cuisine.
   The staples of Indian cuisine are rice, atta (whole wheat flour), and a variety of pulses, the most important of which are masoor (most often red lentil), chana (bengal gram), toor (pigeon pea or yellow gram), urad (black gram) and mung (green gram). Pulses may be used whole, dehusked, for example dhuli moong or dhuli urad, or split. Pulses are used extensively in the form of dal (split). Some of the pulses like chana and "Mung" are also processed into flour (besan).
   Most Indian curries are fried in vegetable oil. In North and West India, groundnut oil has traditionally been most popular for frying, while in Eastern India, Mustard oil is more commonly used. In South India, coconut oil and Gingelly Oil is common. In recent decades, sunflower oil and soybean oil have gained popularity all over India. Hydrogenated vegetable oil, known as Vanaspati ghee, is also a popular cooking medium that replaces Desi ghee (clarified butter).
   The most important/frequently used spices in Indian cuisine are chilli pepper, black mustard seed (rai), cumin (jeera), turmeric (haldi), fenugreek (methi), asafoetida (hing), ginger (adrak), and garlic (lassan). Popular spice mixes are garam masala which is usually a powder of five or more dried spices, commonly comprised of cardamom, cinnamon and clove; and Goda Masala, a popular spice mix in Maharashtra. Some leaves are commonly used like tejpat (cassia leaf), coriander leaf, fenugreek leaf and mint leaf. The common use of curry leaves is typical of all Indian cuisine. In sweet dishes, cardamom, nutmeg, saffron, and rose petal essence are used.
   The term "curry" is usually understood to mean "gravy" in India, rather than "spices."
   
   [edit] Geographical varieties
   
   [edit] Northern
   Main article: North Indian cuisine
   
   Typical north Indian dishes.
   North Indian cuisine is distinguished by the proportionally high use of dairy products; milk, paneer, ghee (clarified butter), and yoghurt (yogurt, yoghourt) are all common ingredients. Gravies are typically dairy-based. Other common ingredients include chilies, saffron, and nuts.
   North Indian cooking features the use of the "tawa" (griddle) for baking flat breads like roti and paratha, and "tandoor" (a large and cylindrical coal-fired oven) for baking breads such as naan, and kulcha; main courses like tandoori chicken also cook in the tandoor. Other breads like puri and bhatoora, which are deep fried in oil, are also common. Goat and lamb meats are favored ingredients of many northern Indian recipes.
   The samosa is a popular North Indian snack, and now commonly found in other parts of India, Central Asia and the Middle East. A common variety is filled with boiled, fried, or mashed potato. Other fillings include minced meat, cheese (paneer), mushroom (khumbi), and chick pea.
   The staple food of most of North India is a variety of lentils, vegetables, and roti (wheat based bread). The varieties used and the method of preparation can vary from place to place. Popular dishes include buknu, bhujiya, chaat, daal ki kachauri, mirchi bada, jalebi, imarti, several types of pickles (or achar), murabba, sharbat, pana and aam papad. Popular sweets include mithai, such as gulab jamun, peda, khurchan, petha, rewdi, gajak, milk cake, balushahi, bal mithai, singori, kulfi, falooda, khaja, ras malai, gulqand, and several varieties of laddu, barfi and halwa.
   Some common North Indian foods such as the various kebabs and most of the meat dishes originated with Muslims’ incursions into the country. Pakistan was politically joined to North India for period prior to the partition of India. As a result, Pakistani cuisine can be grouped together with northern Indian cuisine.
   
   [edit] Eastern
   
   Popular Bengali sweets, such as sandesh, displayed at a shop in Kolkata.
   East Indian cuisine is famous for its desserts, especially sweets such as rasagolla, chumchum, sandesh, rasabali, chhena poda, chhena gaja, and kheeri. Many of the sweet dishes now popular in Northern India initially originated in the Bengal and Orissa regions. Apart from sweets, East India cuisine offers delights of posta (poppy seeds).
   Traditional Bengali cuisine is not too spicy, not too faint. General ingredients used in bengali curries are mustard seeds, cumin seeds, black cumin, green chillies,cumin paste, mustard paste, curd, nuts, poppy seed paste, cashew paste,etc. and cooked in mustard oil. Curries are classified into bata (paste), bhaja (fries), chochchoree (less spicy vapourized curries) and jhol (thin spicy curries).These are eaten with plain boiled rice or ghonto (spiced rice). Traditional Bengali breakfast includes pantabhat (biotically degenerated boiled rice), doi-chirey, doodh-muree with fruits. Bangladesh's cuisine is very similar to that of West Bengal, corresponding to the link between Pakistani and northern Indian cuisine. Fish is relatively commonly consumed in the eastern part of the subcontinent, most especially in Bengal.
   Like South India, rice is the staple grain in Eastern India. A regular meal consists of many side dishes made of vegetables. The popular vegetable dishes of Orissa are Dalma and Santula. The most popular vegetable dish of Bengal is Sukto. Deep fried, shallow fried and mashed vegetables are also very popular. Fish frequently features in a regular meal.
   
   [edit] Southern
   Main article: South Indian cuisine
   
   Hyderabad's popular biryani with curry.
   South Indian cuisine is distinguished by a greater emphasis on rice as the staple grain, the ubiquity of sambar and rasam (also called saaru'/'chaaru), a variety of pickles, and the liberal use of coconut and particularly coconut oil and curry leaves. The dosa, poori, idli, vada, bonda, and bajji are typical South Indian favorites. These are generally consumed as breakfast.
   Andhra, Chettinad, Tamil, Hyderabadi, Mangalorean, and Kerala cuisines each have distinct tastes and methods of cooking . In fact each of the South Indian states has a different way of preparing sambar; a connoisseur of South Indian food will very easily tell the difference between sambar from Kerala, sambar from Tamil cuisine, Sambar from Karnataka and pappu chaaru in Andhra cuisine.Some popular dishes include the Biriyani, Ghee Rice with meat curry, sea-food (prawns, mussels, mackerel) and paper thin Pathiris from Malabar area.
   
   [edit] Western
   See also: Goan cuisine, Maharashtrian cuisine, Saraswat cuisine, and Gujarati cuisine
   
   Ragada in a pani puri, a popular snack from Mumbai.
   Western India has three major food groups: Gujarati, Maharashtrian and Goan. Maharashtrian cuisine is has mainly two sections defined by the geographical sections. The coastal regions, geographically similar to Goa depend more on rice, coconut, and fish. The hilly regions of the Western Ghats and Deccan plateau regions use groundnut in place of coconut and depend more on jowar (sorghum) and bajra (millet) as staples. Saraswat cuisine forms an important part of coastal Konkani Indian cuisine. Gujarati cuisine is predominantly vegetarian. Many Gujarati dishes have a hint of sweetness due to use of sugar or brown sugar. Goan cuisine is influenced by the Portuguese colonization of Goa. For instance, beef and pork are consumed there, due to the Portuguese presence. Popular and well known dishes from Goa include the vindaloo (which means garlic wine in the Portuguese language), originally a sour and spicy pork curry, but which more recently are consumed with any meat. Pork sorpotel is also a Portuguese influenced Goan dish. This dish consists of thin pork sausages mixed with onions, and is usually eaten on its own, unlike other Indian dishes which are eaten with rice and Indian breads.
   
   [edit] North Eastern
   The food of the North East is very different from other parts of India. This area's cuisine is more influenced by its neighbours, namely Burma and the People's Republic of China. Its use of well known Indian spices is less. Yak is a popular meat in this region of India.
   
   [edit] Popularity outside India
   
   Chicken Tikka Masala and Chicken Chilli have become extremely popular in the West.
   Britain has a particularly strong tradition of Indian cuisine that originates from the British Raj. At that time there were a few Indian restaurants in the richer parts of London that catered to British officers returning from their duties in India. Currently, the favourite dish in the United Kingdom is supposedly Chicken Tikka Masala, even before fish and chips.[14]
   In the 20th century there was a second phase in the development of Anglo-Indian cuisine, as families from countries such as Bangladesh migrated to London to look for work. Some of the earliest such restaurants were opened in Brick Lane in the East End of London, a place that is still famous for this type of cuisine. Leicester has become well known for its curry houses, being increasingly known as the curry capital of England.
   In the 1960s, a number of unauthentic "Indian" foods were developed, including the widely popular "chicken tikka masala". This tendency has now been reversed, with subcontinental restaurants being more willing to serve authentic Indian, Bangladeshi and Pakistani food, and to show their regional variations. In the late twentieth century Birmingham was the centre of growth of Balti houses, serving a newly developed style of cooking in a large, wok-like, pan, with a name sometimes attributed to the territory of Baltistan, (however, the Hindi word for bucket is also Balti). Indian food is now integral to the British diet. There are now 8,000 Indian restaurants in Britain, turning over in excess of £2 billion and employing 70,000 workers.[14]
   
   Butter Chicken, or Murgh Makhani, is one of the popular Indian dishes in the West.
   In the past Indian food adapted to its surroundings, and mild "Indian-style" dishes like Chicken Korma and Chicken Tikka Masala became hugely popular. However, since Indian food has now become an everyday part of the British diet, there has blossomed an avid and enthusiastic market for authentic Indian cuisine, which has seen many more inventive restaurateurs create new and vibrant dishes which challenge the customers palate rather than pander to everyday tastes. Dishes like Mirchi Rasoi Jhinga, the Hariyali Sheekh Kebab and Jhangi Champey have their roots in Indian Britain rather than India. Mulligatawny Soup is another Anglo-Indian dish, its name taken from Tamil for "pepper water" ('Millagu' is pepper and 'Thanni' is water). Also authentic Indian dishes such as Dhansak and Madras have become widely popular in Britain.
   After the Immigration Act of 1965, South Asian immigration to the United States increased, and with it the prevalence of Indian cuisine, especially in the San Francisco Bay Area, Los Angeles, Houston, Chicago, the New York City neighborhoods of Murray Hill, Manhattan, Jackson Heights and East 6th Street, and in Edison, NJ. All-you-can-eat buffets with several standard dishes are typical in some Indian restaurants in the United States. Indian restaurants are common in the larger cities of Canada, particularly in Toronto and Vancouver where large numbers of Indian nationals have settled since 1970. A number of the more adventurous restaurants have transformed their offerings into so-called Indian "fusion" menus, combining fresh local ingredients with traditional Indian cooking techniques. Due to the large Indian community in South Africa, the cuisine of South Africa includes several dishes of Indian-origin; some have evolved to become unique to South Africa, such as the bunny chow. Many others are modified with local spices.
   
   [edit] Beverages
   See also: Indian wine
   
   A shop in Chennai serving local favorite Indian filter coffee.
   Tea is a staple beverage throughout India; the finest varieties are grown in Darjeeling and Assam. It is generally prepared as masala chai, wherein the tea leaves are boiled in a mix of water, spices such as cardamom, cloves, cinnamon, and ginger, and large quantities of milk to create a thick, sweet, milky concoction. Different varieties and flavors of Tea are prepared to suit different tastes all over the country. Another popular beverage, coffee, is largely served in South India. One of the finest varieties of Coffea arabica is grown around Mysore, Karnataka, and is marketed under the trade name "Mysore Nuggets". Filter Coffee, or kaapi, is also especially popular in South India. Other beverages include nimbu pani (lemonade), lassi, badam dood (milk with nuts and cardamom), Chaach (made from curd/yogurt ), sharbat and coconut water. India also has many indigenous alcoholic beverages, including palm wine, fenny, bhang and Indian beer. However the practice of drinking a beverage with a meal, or wine and food matching, is not traditional or common in India.
   Although above listed beverages are popular, people prefer to consume drinking water with their food. In fact it is custom to offer drinking water to guest before serving hot or cold drink. Also drinking water does not overshadow taste of food. wierdos.

1. Apple Chutney
   Ingredients :
   1.
   Sliced Apples - 1cup
   2.
   Orange Juice - 1/2cup
   3.
   Green Chilly - 3nosSliced Ginger - 1/2tspSalt - to taste
   Method of Preparation :
   Peel and slice the apples into small pieces. Put this in orange juice. Mix with the other ingredients and grind to a thick paste. This chutney can be had with ghee rice or any pulav.
2. Curry Leaf Chutney
   Ingredients :
   1.
   Curry Leaves - 2cups
   2.
   Grated Coconut - 2cups
   3.
   Dry Chillies - 50gm
   4.
   White Gram Dal, Raw Rice - 2tsp each
   5.
   Coriander - 2tsp
   6.
   Fenugreek - 1/8tsp
   7.
   Salt, Tamarind - to taste
   Method of Preparation :
   Fry all the ingredients except salt and tamarind in coconut oil and dry grind each one separately. Mix well all the ground ingredients with salt and tamarind. Curry leaf chutney is ready and it can be stored for a long period.
3. Dry Coconut Chutney (Chammanthi Podi)
   Ingredients:
   Grated coconut, roasted
   -
   1 Cup
   Sliced shallots
   -
   5 no
   Sliced ginger
   -
   ¼ inch piece (1tsp)
   Tamarind
   -
   a small ball
   Red chillies
   -
   3-4 no (cut into half's)
   Curry leaves
   -
   one sprig
   Salt
   -
   to taste
   
   Method of Preparation :
   Grate roast evenly in a mixer. Make sure that that the Coconut is fresh. Roast coconut, red chillies, ginger, curry leaves and shallots in a non stick pan until golden brown. Keep on stirring so that it is evenly roasted. It will take around 3-4 minutes. Towards the end add a little bit of tamarind. Add required salt, grind all the above ingredients to a powder. If oil come outs add some shallot so that oil is absorbed. The chutney will stay for around 3-4 weeks. It can served with rice, iddly or Dosa.
4. Pineapple Sweet Chutney
   Method 1
   Ingredients :
   1.
   Pineapple Jam - 2cupsLime Juice - 1/2cup
   2.
   Chilly Powder - 1tspGround Ginger - 1tspGround Garlic - 1tspMustard, ground in Vinegar - 1/2tspWhite Vinegar - 1cupSalt - to taste
   3.
   Steamed Garlic - 1cup
   4.
   Sliced Cherries - 1cup
   5.
   Sodium Benzoate - 2 pinch
   Method of Preparation :
   Boil 1st and 2nd ingredients in a thick bottom pan. When its quantity reduces to 3/4, add steamed garlic and mix with a ladle, without crushing the garlic. When it boils, remove from fire and allow to cool.
   Mix 2 pinch sodium benzoate in 1/4cup of chutney. Pour this to the remaining chutney and mix well. Add cherries and store in air tight containers.
   Method 2
   Ingredients :
   1.
   Pineapple - 2kgLemon juice - 1/2cup
   2.
   Sugar - 2kgWater - 2cups
   3.
   Garlic flakes - 1/2cup (with skin)Ginger - 8 pieces (1" square piece)1" long Cinnamon - 6nosClove - 24nosSeeds of Dry chillies - 1dsp
   4.
   White Vinegar - 1cup
   5.
   Steamed Garlic - 2cups
   6.
   Cherries - 1/2cup
   Method of Preparation :
   Mince the pineapple. Sprinkle water and squeeze juice from it. Add lemon juice to the pineapple juice. Crush the 3rd ingredients together. Boil 2 cups water with sugar and the crushed ingredients. Boil well and strain. Add this to the pineapple and lemon juice.
   Keep the content again on fire. When it thickens, add white vinegar and boil well. Add steamed garlic just before removing from fire. Add cherries when it cools.

Banana Cake


Method 1

Ingredients :

Bananas - 3 nos
Milk - 1 cup
Soda powder - 1/2 tsp
Refined flour - 1 cup
Sugar - 1 cup
Cardamom powder - 1/2 spoon

Method of Preparation:

Mix milk, sugar and bananas finely in a vessel. Sieve the soda powder and flour together. Add this to the banana mixture and mix well. Also add the cardamom powder. Transfer the contents into a greased vessel and bake in an oven for 1/2 an hour


Black Forest Sponge Cake
Ingredients :

Egg - 4 nos
Sugar - 1 cup
Brandy - 2 tsp
Vanilla essence - 1/2 tsp
Finely ground orange skin - a little
Butter - 1 dsp
Cocoa powder - 4 dsp
Warm milk - 1/4 cup
Refined flour - 1 cup
Soda bicarbonate - 1/2 tsp



Method :

Mix brandy, vanilla essence and the ground orange skin together. Beat the eggs well adding sugar intermittently. Add the brandy mixture to it and beat again.

Mix butter, cocoa powder and slightly warm milk and make a thick, fine batter. Add this to the egg mixture slowly. Sieve flour and soda bicarbonate together and put it over the egg mixture. Mix all the ingredients lightly with a ladle. Grease a vessel with butter and sprinkle with flour all over. Pour the cake mixture into the vessel and bake in a preheated oven.

Ingredients for Butter Icing :

Butter - 50 gm
Icing sugar - 100 gm
Lime juice - 1 tsp

Mix the ingredients finely and spread it over the cake.

Ingredients for chocolate covering :

Icing sugar - 100 gm
Butter - 50 gm
Cocoa powder - 1/4 cup
Water - 3 dsp

Make a batter with the cocoa powder and water. Beat butter and icing sugar. Add the coco mixture in it and beat again. Apply it over and around the cake.


Caramelised Cake
Ingredients :

1. Refined flour - 1/4kg
Baking powder - 1/2tsp
Soda powder - 1/4tsp 3. Egg - 4nos
4. Sugar - 1/4cup
Boiled water - 1/2cup
2. Butter - 1/4kg
Finely Powdered sugar - 1/4kg 5. Vanilla essence - 1/2tsp

Method of Preparation:

Sift the 1st ingredients together. Beat the butter and powdered sugar, adding the yolks of four eggs one by one to this. Beat well. Mix it well with the sieved flour.

Heat a thick bottom vessel. Sauté 1/4cup sugar continuously until reddish brown (do not allow to burn). Add boiled water and remove from fire when the sugar solution thickens. Allow it to cool.

Beat the sugar syrup. Add it to the cake mixture and mix well.

Beat the egg white well with the vanilla essence. Pour it into the cake mixture and beat all the ingredients together. Bake the cake in a preheated oven at 3500C, for one hour.

Ingredients for icing and decoration:

Cashew nuts cut into small pieces - 1/2cup
Sugar - 1/4cup
Soda powder - a pinch
Icing sugar - 200gm
Butter - 100gm
Lime juice - 1/4tsp


Method :

Fry the cashew nuts in some ghee and keep it aside. Make a light coloured sugar syrup (as explained above) in a thick bottom vessel. Add a pinch of soda powder to the boiling syrup. Add fried cashew nuts pieces to it and pour the contents into a greased vessel uniformly and leave it to cool. When it is done grind it coarsely or cut it into tiny cubes. Keep these pieces over the cake before the icing dries.

For Icing:

Beat the butter and the icing sugar. Add drops of lime juice while beating it. Apply the icing evenly over the cake

Hyderabadi Samosa
Ingredients :

For the dough :

Flour - 500gm
Salt - 1/2tsp
Ginger juice - 1tsp
Garlic juice - 1tsp
Ghee - 3tbs Milk - 1cup
For the Mince :

Minced chicken - 500gm
Ginger-garlic paste - 1tbs
Minced onion - 2nos (large)
Ghee - 2tbs
Coriander leaves - a handful Chopped
mint leaves - 1tsp
Groundnut oil - for frying
To be ground :

Green chillies - 6nos
Peppercorns - 5
Coriander seeds - 1tbs
Cumin seeds - 1/2tsp
Cinnamon - a small piece
Green cardamom - 4nos
Method of Preparation :

Grind all the ingredients to be ground to a fine paste and keep aside. Boil the mince with ginger-garlic paste and salt till done.

Heat ghee in a pan and fry onion. Add ground masala and sauté well for 3-4minutes. Add the mince and fry till dry. Mix in the coriander and mint leaves. Keep aside.

Sieve the flour and salt together. Rub in the ghee till the mixture resembles breadcrumbs. Make a bay in the centre and put in the milk, ginger, garlic juice. Mix well and knead to a soft, but not sticky dough.

Divide the dough into 6-8 portions. Roll each portion into a thin chapati. Place a heaped tablespoon of the mince filling at the centre. Cover with another chapati. Seal the edges by pressing down. Cut into triangles and deep fry in hot oil

Malai Korma
Ingredients :

Fresh cream (malai) - 2 cups
Finely chopped onions - 2nos
Finely chopped tomato - 1no
Garlic - 10 flakes
Peeled ginger - 1" piece
Split green chillies - 5nos
Finely chopped coriander leaves - 1tbs
Sliced cashew nuts - 10-12nos
Turmeric powder - 1/4tsp
Salt - to taste
Ghee - 3tsp
Method of Preparation :

Grind ginger and garlic to a smooth paste.

Heat ghee and fry cashew nuts. Drain and keep aside. Sauté onions in the same ghee. When it is done, add ginger-garlic paste, salt, green chillies and turmeric powder. Add tomatoes and sauté well till oil separates. Add fresh cream, stir and cook. Simmer for 2 minutes.

Garnish with chopped coriander and fried cashew nuts. Serve hot with chapatti, roti etc.


Sheer Korma
Ingredients :

Vermicelli - 100gms
Milk - 1.5litre
Sugar - 250gms
Chopped cashew nuts - 50gms
Chopped almonds - 50gms
Chopped dates - 50gms
Powdered cardamom - 6nos
Butter - 4tsp
Water - 250ml

Method of Preparation :

Fry nuts in 2tsp butter till light golden colour, drain and keep aside. Fry vermicelli in the remaining butter until golden brown. Make a sugar syrup (one string consistency).

Boil the milk until it is thickened to half the quantity. Add the fried vermicelli to the milk and cook. Do not allow lumps to form. Add sugar syrup and cook for a while until it comes to a homogeneous consistency. Sprinkle cardamom powder. Garnish with fried nuts.

Serve hot or refrigerated.


Hyderabadi Pucci (Chicken) Biryani
Ingredients :

Basmati rice - 400gms
Chicken - 1kg
Sliced onions - 100gms
Onion paste - 100gms
Garam masala - 5gms
Yogurt - 50gms
Ginger-garlic paste - 10gms
Crushed pepper corns - 5gms
Lemon juice - 1large
Chopped mint leaves - 2sprigs
Saffron - a pinch
Milk - 2tbs
Cardamom - 4nos
Cinnamon - 1"piece
Cloves - 4nos
Cumin - 1/2tsp
Ghee - 100gms
Salt - to taste
Chopped tomatoes - 2nos
Red chilli powder - 5gms
Flour - 1/2cup


Method of Preparation :

Clean and cut the chicken into 8 pieces. Marinate it with yogurt, garam masala, half quantity of onion paste, 1/2tbs of ginger- garlic paste, crushed peppercorns, lime juice and salt for 11/2hours.

Clean and soak rice for 30 minutes. Boil 1litre water in a vessel and put one clove, one cardamom and 1/2cinnamon in it. Add soaked rice. When it is half cooked add 1tsp oil and salt. Drain and keep aside.

Heat some ghee and fry the sliced onions till golden brown and keep aside. Knead the flour to a smooth dough by adding enough water.

Heat 50gm ghee in a thick bottom vessel. Add cumin and the remaining cardamom, cinnamon and clove and sauté for a while. Sauté by adding the remaining onion paste, followed by ginger-garlic paste. Add chopped tomatoes and red chilli powder and sauté till it is slightly cooked. Add marinated chicken and cook till the gravy leaves the sides of the container. Adjust the seasoning.

Remove half the curry from the vessel and spread half quantity of boiled rice over the curry. Garnish with half quantity of chopped mint leaves and deep fried onion kept aside. Place the second layer of curry over the rice and repeat the same. Pour the remaining ghee on the edges of the layered biryani.

Seal the container with the dough and cook on low flame for 10-15 minutes. Break the seal just before serving.

An alternative method is that a griddle is put on the flame and the biryani container over it with a weight on top. Or the container can be put in an oven and baked for 10-15 minutes on medium heat.


Shahi Tukre
Ingredients :

Slices of bread - 4nos
Condensed milk - 6tbs
Milk - 1/2litre
Ground cardamom seeds - 1/2tsp
Nutmeg - 1/4tsp
Almonds, pistachios, Charoli, walnuts, cashew-nuts, raisins - 15gms each

Method of Preparation :

Trim and cut each slice of bread into four pieces and deep fry to a golden brown colour. Drain thoroughly and keep aside. Fry all the nuts and pound coarsely. Also fry the raisins. Take a wide pan and put in milk, condensed milk, 2 tablespoon sugar, cardamoms and nutmeg. Cook on a low fire till the mixture turns a little thick, then put the fried bread side by side in the pan. Let it cook till all the moisture is absorbed by the bread. Serve cold garnished with nuts and raisins and covered with foil.

rava sheera

Serves: 4
Cooking time (approx.): 12 minutes
Style: South Indian Vegetarian

2 cup(s) (about 8 oz.) semolina (or cream of wheat)
2 cup(s) milk
10 tablespoons sugar
5 tablespoons ghee (clarified butter)
3 cups water
a little cardamom powder, chopped nuts (like cashewnuts and almonds) and raisins


Mix the milk, sugar and water in a vessel. Bring to boil and keep on medium / low heat uncovered for 2 minute(s) stirring periodically. Keep aside
Heat ghee (clarified butter) in a pan on medium level till it is hot. Add semolina. Stir well and fry on low heat for 7 minutes or till the semolina is lightly roasted.
Now add the milk mixture. Stir well. Keep on low heat for about 3 minutes, stirring periodically (after every minute), till the mixture is dry.
Sprinkle cardamom powder, chopped nuts and raisins.

Serve hot.

carrot pudding

Serves: 4
Cooking time (approx.): 19 minutes
Style: North Indian Vegetarian

200 grams (about 8 oz.) carrots grated
1 cup(s)milk
2 tablespoon(s) condensed milk
2 tablespoon(s) fresh cream
4 tablespoons fine sugar
2 tablespoon(s) ghee (clarified butter)
a little cardamom powder, and chopped nuts (like almonds and raisins).


Heat ghee (clarified butter) on medium level in a pan till hot. Add grated carrots and mix well. Fry the carrots for about 10 minutes or till they are cooked.
Mix milk, sugar and condensed milk (replace condensed milk with 4 tablespoons khoya, if available). Add to carrots and keep on low heat uncovered for about 7 minutes, stirring periodically.
Dot with fresh cream. Sprinkle cardamom powder and chopped nuts. Keep on low heat for about 2 minute(s).
Serve hot or cold.

great indian food

1. Pulao
   Serves 6
   Ingredients :
   Mutton - 1kg
   Basmati rice - 1/2kg
   Aniseeds - 1tbs
   Coriander seeds - 1tbs
   Pepper corns - 10nos
   Dry ginger powder - 2tsp
   Almonds - 10nos
   Walnuts - 5nos
   Cashew nuts - 10nos
   Raisins- 20nos
   Milk - 750ml
   Bay leaves - 4nos
   Groundnut oil - 6tbs
   Green cardamom - 4nos
   Cloves - 4nos
   Cinnamon - 2"pieces
   Garam masala - 1tsp
   Salt - to taste
   To garnish :
   Sliced and fried onions - 4tbs
   Chopped mint leaves - 1tsp
   Chopped coriander leaves - 2tbs
   Method of Preparation :
   Slice mutton into large pieces. Clean rice and drain the water completly. Tie aniseeds, coriander seeds, pepper corns and the ginger powder in a clean white cloth.
   Remove skin of almonds and slice the walnuts into halves. Lightly fry these and cashew nuts and raisins in ghee and keep aside.
   Pressure cook the mutton along with the milk, bay leaves and the tied up spices for 7 minutes. Strain the stock. Squeeze the cloth to extract maximum flavour. Discard the bag and the bay leaves. The quantity of stock must be 750ml. If it is less, add water and if more, boil excess water.
   Heat oil in the pressure cooker. Sauté clove, cinnamon and green cardamon. Fry meat pieces a few at a time. Remove when brown.
   Put the rice in the same oil. Fry well. Add hot stock, garam masala, salt and dry fruits. Pressure cook on a low heat for 5 minutes and allow to cool without removing the lid.
   Serve garnished with fried onions, chopped mint and coriander leaves.

kashmir special

1. Dum Aloo (Baked Potatoes in Rich Gravy)
   Serves 6
   Ingredients :
   Boiled potatoes (small) - 10nos
   Oil - 4tbs
   Cloves - 5nos
   Green cardamoms - 5nos
   Black cardamoms - 2nos
   Aniseed powder - 2tbs
   Dry Ginger Powder - 1tbs
   Kashmiri Chilli Powder - 1tbs
   Garam masala - 1/2tsp
   Yogurt - 2tbs
   Water - 1cup
   Salt - to taste
   Oil - for frying
   Method of Preparation :
   Heat oil and deep fry potatoes until evenly brown. Keep aside
   Heat 4tbs oil and add cloves and cardamoms. Saute well by adding salt, aniseed, ginger and chilli powder. Take care that the spices does not get burnt. Add yogurt, stirring constantly.
   Add water and let it come to boil. Now add potatoes and let it simmer on slow heat until the gravy thickens and oil separates. Sprinkle garam masala and remove from fire. Serve with steamed rice.
2. Rogan Josh
   Serves 6
   Ingredients :
   Ghee - 2tbs
   Mutton - 1kg
   Finely chopped onion - 1no
   Garlic - 3flakes
   Ginger- 1"piece
   Chopped red chillies - 4nos
   Green cardamom - 4nos
   Cloves - 4nos
   Coriander seeds - 2tsp
   Cumin seeds - 2tsp
   Paprika - 1tsp
   Salt - 1tsp
   Bay leaf - 1no
   Yogurt - 1/4cup
   Cinnamon stick - 1"piece
   Hot water - 2/3cup
   Garam masala - 1/4tsp
   Pepper powder - to taste
   Method of Preparation :
   Slice meat into medium cubes. Grind garlic, ginger, red chillies, cardamom, cloves, coriander, cumin, paprika and salt together and keep aside.
   Heat ghee. Saute onions until light brown. Add ground paste and bay leaf and stir until fragrant. Add sliced meat and simmer for a few minutes. Add yogurt and mix well. Stir in the cinnamon, hot water and pepper to taste. Cover and cook on a low heat until the meat is very tender and the sauce thickens. While cooking, stir occasionally to prevent burning.
   When it is done, discard the cinnamon stick and stir in the garam masala. Cover for a few minutes and remove from fire

Paneer Amritsari
Ingredients:
Paneer - 500gms
Onions sliced into thin rings -2nos
Gram flour - 3/4cup
Turmeric Powder - 1/2tsp
Grated Ginger - 1tsp
Crushed Garlic - 1tsp
Ajwain (Thymol) seeds - 1tsp
Tandoori Masala - 1/2tsp
Garam masala - 1/2tsp
Red Chilli Powder - 1tsp
Sugar -1/2tsp
Anardana (Dry pomegranate) powder - 1
Salt - to taste
Finely Chopped
Coriander - 1/2tbs
Oil - 2tbs
Method of Preparation :
Slice paneer into small cubes. Make a thick paste with flour, turmeric powder, ginger, garlic, ajwain, tandoori and garam masala. If necessary sprinkle 2-3 tbsp water while making paste. Mix well by adding 1/2tbs oil. Marinate onions and paneer cubes in the paste for 10 minutes. Fry paneer pieces until brown. Keep aside the remaining marinate paste.
Heat oil and sauté onions till light brown. Add marinate paste kept aside and stir well. When dry, add fried paneer, chilli powder, anardana powder, sugar and salt and mix well. Garnish with coriander and serve hot
Palak Makkai Malai
Ingredients :
Chopped Spinach
-
1bunch
Green gram dal (moong dal)
-
2tbs
Chopped Green Chillies
-
3nos
Grated Ginger
-
1"piece
Onion
-
1
Clove-Cinnamon powder
-
1/4tsp
Turmeric powder
-
1/4tsp
Boiled Corn Kernels
-
1/2cup
Cream
-
1/3cup
Garam Masala
-
1/4tsp
Red Chilli powder
-
1/2tsp
Dried Mango powder (amchur)
-
1/2tsp
Salt
-
to taste
Ghee
-
3tbs
Method of Preparation :
Wash and clean green gram dal and spinach. Pressure cook spinach, dal, turmeric powder, clove-cinnamon powder, onion, ginger and chillies with 11/2cup water. When dal is soft, mash the mixture with a ladle.
Heat 2tbs ghee in a pan and add boiled corn kernels, spinach-dal mixture, salt, amchur and garam masala. Saute well. Stir in beaten cream and stir till smooth. Remove from fire and keep aside.
Heat remaining ghee and sauté chilli powder. Pour this over the Palak Makkai Malai kept aside. Mix well and serve hot. It is a good dish with parathas, rotis etc.

Aloo Mutter
Ingredients:
Boiled Potatoes - 2nos
Boiled Green Peas - 1cup
Chopped Capsicum - 1/4quantity
Chopped Onion - 1no
Chilli powder - 1tsp
Turmeric powder - 1/2tsp
Tomato puree - 1/2cup
Cream - 1tbs
Sugar - a pinch
Oil - 1tsp
Salt - to taste
Method of Preparation :
Slice the potatoes into small cubes. Heat oil in a pan and sauté onion. Add chilli and turmeric powder and stir for a few seconds. Add tomato puree (tomato crushed in a mixie), sliced potatoes, green peas and capsicum and stir again. Mix well by adding sugar and salt. Add cream to the gravy and mix well just before serving.

Chicken Tikkas
Ingredients:
Chicken - 1large
Curds - 2cups
Chilli powder - 1tsp
Garam masala - 1tsp
Lemon juice - 2tbs
Red colour - 2-3drops
Onions - 4nos (medium size)
Garlic cloves - 4-5nos
Ginger - 1/2"piece
Raw papaya - 2"piece
Ghee - as required
Salt - to taste
Method of Preparation :
Clean the chicken. Remove the bones and slice it into small pieces.
Grind onions, garlic, ginger, and papaya into smooth paste. Mix it with curd, chilli powder and garam masala. Blend well to make the marinade. Add a few drops of red colour to the marinade with salt and lemon juice. Smear the chicken pieces with the mixture and let them marinate for 8-10 hours.
Heat ghee in a pan and add the marinated chicken pieces, fry for 5-6 minutes, then pour the remaining marinade on it. Cover the pan and cook on a low fire until chicken pieces are tender and dry. Serve hot.
Keema Rajma
Ingredients :
Rajma (Kidney Beans) - 200gms
Minced meat - 500gms
Salt - to taste
Chilli powder - 2tsp
Turmeric powder - 1/2tsp
Ginger-garlic paste - 2tsp
Vinegar - 1tsp
Groundnut oil - 1/3cup
Ground onions - 2nos (large size)
Finely chopped tomatoes - 250gms
Ground coriander - 1/4cup
Butter - 1tbs
For Masala :
Cardamom - 4nos
Cloves - 4nos
Cinnamon - 1"piece
Coriander seeds - 1tbs
Poppy seeds - 1tbs
For Garnish :
Slit green chillies - 5-6nos
1 lime cut into thin circles
Method of Preparation :
Soak rajma overnight. Roast the ingredients for the masala and grind it to a fine powder. Keep aside.
Marinate mince meat with salt, 1tsp chilli powder, 1/4tsp turmeric, ginger-garlic paste and vinegar for 1 hour. Pressure cook both the rajma and mince meat together with 2-3cups of water for 15 minutes.
Heat oil in a pan and saute onion paste till golden colour over a medium flame. Add the remaining chilli powder, turmeric powder and tomatoes and sauté till tomatoes are amalgamated. Add cooked mince, coriander paste, ground masala and bring to a boil. Cook till quite thick. Add butter and remove from fire.
Garnish with slit green chillies and lemon slices.

Butter Chicken
Ingredients :
Boneless chicken (thighs or breasts) - 400gms
Butter - 2-3tbs
Thinly sliced Onion - 1no
Cinnamon - 1/4tsp
Crushed garlic - 2tsp
Crushed ginger - 2tsp
Turmeric powder - 1/2tsp
Chilly powder - 1-2tsp
Coriander powder - 1tbs
Ground almonds - 1/2cup
Sliced tomatoes - 225gms
Tomato paste - 1tbs
Yogurt - 1/2cup
Method of Preparation :
Clean, remove skin and cut the chicken into small pieces.
Heat a pan and melt 3tbs butter. Add sliced onion and cinnamon and fry lightly. When onions are soft stir in the crushed garlic and ginger. Add turmeric, chilli and coriander powder and sauté on a medium flame. Add sliced chicken pieces and sauté stirring constantly until the chicken has turned white.
Add ground almonds, sliced tomatoes and tomato paste. Mix thoroughly. Cover and simmer for 20 to 30 minutes. Add yogurt and heat for sometime.


Sukhi Channa Dal
Ingredients :
Channa dal - 1cup
Thinly Sliced Onions - 1cup
Finely chopped fenugreek leaves or dill leaves -1tbs
Cinnamon - 1"piece
Cardamoms - 2-3nos
Cloves - 2nos
Bayleaf - 1
Cumin seeds - 1tsp
Turmeric powder -1/2tsp
Pepper powder - 1/2tsp
Salt - to taste
Sugar - 1/2tsp
Lemon juice - 1tsp
Ghee - 2tbs
Method of Preparation :
Clean and soak dal for 15 minutes. Boil with turmeric powder and salt with 5cups water till soft and drain the water. Heat ghee in a pan and season cinnamon, cardamom, clove, cumin seeds. Add onions and fry till light brown. Add dal, sugar, pepper powder lemon juice, bay leaves and fenugreek leaves. Stir gently. Do not mash up dal too much. Serve hot with paratha, nan, rice etc.

1. Assad Roast (Goan Pork Roast)
   Serves 6
   Ingredients :
   Mutton (boneless) or Pork with fat in one piece - 1kg
   Salt - to taste
   Ginger - 1"piece
   Garlic - 10flakes
   Turmeric power - 1/2tsp
   Ground Pepper - 1tsp
   Ghee - 2tbs
   Spring onions - 5nos
   CFish Rolls
   Ingredients:
   Any fleshy fish - 1/2kg
   Boiled and minced potatoes - 3nos
   Turmeric powder - 1tsp
   Chilli powder - 1tsp
   Pepper powder - 1/2tsp
   Juice of 1 lemon
   Fish stock - 2tbs
   Beaten egg - 1
   Fine breadcrumbs
   Oil for frying
   Method of Preparation:
   Clean the fish and boil with a little water and salt. Take the fish out and keep the stock aside.
   Remove bones, if any. Mash the fish together with the minced potatoes, turmeric, chilli and pepper powders. Add lime juice and stock. If necessary, add salt.
   Take lemon size balls from the mixture and press them flat and roll with the hands. Dip in beaten egg. Coat with bread crumbs and deep fry until golden brown. Serve hot. innamon - 1"piece
   Cloves - 5nos
   Dry red chillies - 4nos
   Method of Preparation :
   Prick the mutton or pork all over with a fork and rub in a little salt.
   Grind ginger and garlic together. Add turmeric and pepper to it. Rub this mixture over the meat.
   Heat ghee in a large pan and add sliced spring onion and meat. Fry the meat till golden brown all over. Then add 1 cup of water, cinnamon, clove and red chillies. Cover and simmer till done and the gravy thickens. Add more water if needed. Slice the pork or mutton piece into small pieces as desire while it is slightly warm. Garnish with roast potatoes and boiled small carrots.
   Note : If desired, you can slice the meat before cooking

1. Fish Hingli (Fish Cooked with Raisins)
   Serves 6
   Ingredients :
   Magur (cat fish) or Firm white fish - 1/2kg
   Raisins - 200gms
   Mustard oil - 1/4cup
   Ghee - 1/4cup
   BayRosogolla
   Ingredients :
   Milk - 1litre
   Citric acid - 1/2tsp
   Sugar - 1tsp
   For Syrup :
   Water - 5 cup
   Sugar - 11/2 cup
   Vanilla essence (optional) - 1/2tsp
   Method of Preparation :
   Boil the milk and add the citric acid to make the paneer. Once the paneer separates from the whey, strain and wash it thoroughly. Tie the paneer in a muslin cloth and squeeze out the excess water. Add 1tsp sugar to it and knead the paneer well. Divide the paneer dough into small balls and keep aside.
   Make syrup with the sugar and water, then add the balls while the syrup is boiling. (Add vanilla essence if necessary) Cover with a lid and continue to boil it for 15 minutes. Remove from heat and keep to cool. leaves - 2nos
   Peppercorns - 6nos
   Asafoetida - a pinch
   Ground ginger - 1tbs
   Chilli powder - 1/2tsp
   Curd - 1tbs
   Sugar - 2tsp
   Salt - to taste
   Method of Preparation :
   Slice fish into large pieces. Wash and keep aside. Grind the raisins.
   Heat oil and ghee together. Season with bay leaves, peppercorns and asafoetida. Add ground raisins, ginger and chilli powder and fry for 2 minutes. Pour curd and fry for some time. Add fish, 3/4cup water, sugar and salt.
   Cook on medium flame and remove when the fish is done and the gravy thickens. Serve with rice or pulao

Chicken Curry
Serves 4
Ingredients :
For the Paste
Chicken
-
800gms (sliced into 8 medium sized pieces)
Poppy seeds (khus khus)
-
2tsp
Chopped onions
-
2nos
Whole red chillies
-
6 nos
Curry leaves
-
2flakes
Grated coconut
-
6tbs (optional)
Red chilli powder
-
1tsp
Coriander seeds
-
1tsp
Turmeric powder
-
1tsp
Cumin seeds
-
1tsp
Chopped tomatoes
-
2nos
Fennel
-
1tsp
Lemon juice
-
2tsp
Cinnamon
-
1" piece
Oil
-
2tbs
Cloves
-
2nos
Water
-
2cups
Green cardamoms
-
2nos
Salt
-
to taste
Chopped ginger
-
2tsp
Finely chopped coriander leaves for garnishing
Chopped garlic
-
2tsp



Oil
-
to roast
Method of Preparation :
Heat some oil and roast all the ingredients for the paste except chopped ginger and garlic. Allow to cool and grind to a paste along with ginger and garlic. Keep aside.
Heat 2tbs oil in a heavy bottom pan and fry onions till golden brown. Add curry leaves, chilly powder, turmeric powder and ground paste. Sauté well. Add chopped tomatoes and fry till oil separates. Put chicken pieces and sauté for a while. Mix well by adding lemon juice, water and salt to taste. Cover and cook on a slow flame till the chicken is fully tender. Garnish with chopped coriander leaves.