Shami Kebab

Ingredients

Mutton mince (keema) 1 1/2cups

Chana Dal                      2 tbsp

Green cardomoms        2

Cinnamon stick 2 inch

Cloves                          3

Salt                              to taste

Finely chopped Ginger 1 inch pc

Finely chopped Garlic     10 cloves

Red chilli powder            1 tsp

Garam Masala                1 tsp

Black peppercorns          5

Coriander powder          1/2tsp

Cumin powder               1/2tsp

Fine chopped Onion      1

Mint Leaves                    few sprigs

Coriander Leaves            few sprigs

Lemon Juice                    1tbsp

Egg (beaten)                     1

Oil                                    to shallow fry

Method

Wash the mutton mince thoroughly and drain.

Wash and soak the chana dal for half an hour.

To the mince, add the chana dal, cardamoms, cinnamon, cloves, one cup of warm water, salt to taste and then cook till dry.

Remove from heat and add chopped ginger, chopped garlic, red chilli powder, garam masala powder, peppercorns, coriander powder and cumin powder.

Grind to a fine paste and knead well.

For stuffing mix together finely chopped onion, chopped mint leaves, chopped coriander leaves, lemon juice and salt to taste.

You can also make hung curd stuffing

Mutton Rada

Ingredients

1/2 cup mustard oil

4 medium sized onions, sliced

4 Tbsp ginger-garlic paste

2 tomatoes, chopped

1/2 kg mutton, cut into medium sized pieces

Salt, to taste

1 tsp turmeric

1 tsp red chilli powder

1 1/2 tsp garam masala

Method

Pressure cook Mutton in water and little salt

Heat mustard oil in kadai

Add sliced onions. Saute till brown.

Add the ginger-garlic paste.
Add the tomatoes and saute till well cooked and the oil leaves from the side.

Add the mutton. Saute it for 5 minutes.
Now add salt, turmeric and red chilli powder.

Mix well and cook till mutton is soft and ready to eat.

Keep stirring at intervals. Add a little water if it starts to burn.
Add the garam masala and cook for a few more minutes or till the mutton is well cooked.

Serve hot

Chicken Curry

Ingredients

Chicken (medium pieces)          800gms

Onions (paste)                          4

Tomato (paste)                         5

Ginger Garlic (paste)                 2tbsp

Fresh Coriander (chopped)       2tbsp

All Khade Masala Mix (Cinnamon, Cloves, Green Cardomom, Aniseed)

Turmeric Powder                      1/2tsp

Salt                                          to taste

Cumin Powder                         2tbsp

Garam Masala Powder            1tbsp                                                               

Red Chilli Powder                    1tbsp

Oil                                            2tbsp

Method

Heat ghee/oil in a thick-bottomed pan.

Add cinnamon, cloves and green cardamoms and sauté for half a minute.

Add onions and sauté till golden brown.

Add ginger-garlic paste and continue to sauté for two to three minutes, stirring continuously.

Add turmeric powder, coriander powder, cumin powder and red chilli powder. Mix well.

Add pureed tomato and stir.

Cook till oil separates from the masala.

Add the chicken pieces and salt.

Sauté on high heat for five minutes.

Add two cups water, bring to a boil, cover and cook till the chicken is fully done.

Sprinkle garam masala powder and garnish with coriander leaves and serve hot.

Stuffed Karela

Ingredients

Karela (Bitter Gourd)               6 pcs

Onions (finely chopped)            3

Tomatoes (finely chopped)        3

Salt                                          to taste

Turmeric Powder                      1tsp

Coriander Powder                    2tbsp

Amchoor Powder                     2tbsp

Oil                                            to deep fry and cook

Method

Scrape the bitter gourd/karelas.

Slit the karelas half from centre.

Remove the seeds and discard them.

Apply salt and leave it overnight.

Wash them thoroughly in running water to remove excess salt and bitter taste.

Heat oil in a pan.

Fry the Karelas and keep aside later when done

Heat oil in other pan to cook masala

Add chopped onions and cook for 2-3 minutes.

Add tomato and cook for 4 minutes.

Add the turmeric powder, the coriander powder and the dry mango powder/amchur.

Cook for another 10 minutes.

Let the masala cool down, stuff the karelas with this stuffing and mix well in the left out masala and heat

Serve hot with dry chappati and dal fry

Masala Pav

Ingredients

Pav      8

Oil        1 tsp

Onion finely chopped                2

Capsicum finely chopped          1

Tomato finely chopped             1

Salt                                          to taste

Pav Bhaji Masala                      2tsp

Potato boiled and mashed         2

Fresh Coriander Leaves            2tbsp

Method

Slit the pavs into two halves.

Heat the oil in a non stick pan.

Add onions and sauté for two minutes.

Add green capsicum and sauté.

Meanwhile keep the slit pavs on a heated grill, close the lid and cook.

Add tomatoes to the pan and continue to sauté.

Add salt and quarter cup water and mix.

Add pav bhaji masala and mix.

Add the boiled potatoes and another quarter cup of water and cook till all the ingredients blend well and the mixture is quite dry.

Add coriander leaves and mix.

Spread the cooked filling over them, fold each half and serve immediately with lemon wedges and onion.

Stuffed Bread Pakora

Ingredients

5-6 Boiled potatoes
Bread slices
Coriander Powder
Green Chillies
Amchoor Powder
Salt
Ajwain
Garam Masala
Hing
Besan
Water
Oil for frying

Method


1: Preparing the potato filling:

• Peel the boiled potatoes. Mash the potatoes when they are still warm.
• Add the coriander leaves, green chili, red chili powder, amchur powder, salt to the mashed potatoes.
• Mix these with the mashed potatoes. Check the seasonings and adjust accordingly. Keep aside

2. Preparing besan batter for bread pakoras:

• In a bowl, take the besan.
• Add the ajwain, red chili powder, garam masala powder, asafoetida and salt.
• Add around 1/2 cup water and mix. Make the batter slightly thin, it should not be very thick nor too thin.
• Add a few drops of oil to the batter and mix well
• Keep the ready batter aside.

Assembling and Frying the Aloo Bread Pakora:

• Heat up some oil for deep frying the pakoras.
• Slice the bread into triangle or rectangle slices.
• Keep a single triangular slice of bread on your tray. Take a teaspoon of the mint-coriander chutney and apply it evenly on the triangular slice of bread.
• Take around 2 tbsp of the mashed potato mixture and apply it on the bread evenly.
• Cover this potato stuffed slice with another slice.
• Coat the stuffed bread sandwich evenly with the besan batter.
• Fry the bread pakoras on a medium flame till they are crisp and golden brown.
• Drain on a tissue.

Serve hot with mint coriander chutney and tomato ketchup

Fresh Coconut Barfi

Ingredients

4 cups scraped coconut

3 cups sugar

¾ cup milk

2 green cardamom

Few strands saffron (optional)

2 tbsp ghee

Method

Mix sugar and milk well

Add scraped coconut and mix

Cook the mixture stirring continuously

Add crushed cardamom and saffron and mix well

Cook for 10 minutes  or till mixture becomes little dry and starts leaving the sides of pan

Grease tray with ghee and pour mixture evenly

Let it cool, cut in desired shapes and serve

Tomato Soup

Ingredients

10-12 medium Tomatoes,quartered

2 Bread slices

1 tsp sugar

¼ cup cream

½ tsp oil

1 tbsp Butter

1 Bay leaf

4-6 Peppercorns

1 medium Onion sliced

Finely chopped coriander

4 cloves Garlic

½ medium Carrot peeled and cut into rounds

Salt to taste

½ tsp Black Pepper powder

Method

Cut the bread slices into cubes and toast them in an oven or frying pan to make croutons.

Mix sugar and cream gently.

Heat the oil and butter in a deep non-stick pan, add bay leaf, peppercorns and onion and sauté until translucent.

Add the garlic and celery, stir-fry briefly.

Add carrot rounds and tomatoes, stir-fry for a minute and add three cups of water.

Bring it to a boil. Cook for ten to fifteen minutes covered with a lid.

Strain the blended mixture through a strainer.

Reserve the liquid.

Remove the peppercorns and bay leaf from the residue and allow it to cool.

Blend in a mixer to get a smooth puree.

Pass it through a sieve or strainer.

Add the reserved liquid to the pureed tomatoes and adjust the consistency.

Put it back on heat. Add salt, freshly crushed peppercorns and let it simmer for a couple of minutes.

Before serving stir in cream and sugar mixture.

Serve hot garnished with parsley and toasted croutons.

Garlic Bread

Ingredients

1 loaf of Italian bread or French bread

1/2 cup unsalted butter, softened

2 large cloves of garlic, smashed and minced

2 tablespoons of freshly chopped coriander

1/4 cup freshly grated Parmesan cheese (optional)

Method

Preheat oven to 350°F.

Mix the butter, garlic, and coriander together in a small bowl.

Make 1-inch thick slices into the bread, but do not go all the way through, just to the bottom crust.

Put a teaspoon or two of the butter mixture between each slice.

Wrap the bread in aluminum foil and heat for 15 minutes in the oven.

Serve hot

 

Vegetable Pulao

Ingredients

1 cup Basmati rice
1 onion , sliced
1 tbsp ginger, chopped
1 tbsp garlic, chopped
1 cup mixed vegetables
3 tbsp curd
1 tsp biryani masala powder
2 tbsp chopped coriander
1 tsp oil
salt to taste

Method

Can take cauliflower, french beans, carrots and green peas, potato etc…

Wash the rice and keep aside soaked in water for some time.

Put 2 cups of water to boil.

Heat the butter and oil in a pressure, add the onion slices, ginger and garlic and stir for some time.

Then add the vegetables and mix well.

Finally, add the rice, curd, biryani masala powder, coriander, 2 cups of hot water and salt and pressure cook for 1 whistle. Allow the steam to escape before opening.

Serve hot with raita.

Chicken Enchiladas

Ingredients

4 skinless, boneless chicken breast halves

1 onion, chopped

1/2 pint sour cream

1 cup shredded Cheddar cheese

1/2 teaspoon dried oregano/mixed herbs

1/2 teaspoon ground black pepper

1/2 teaspoon salt (optional)

1 can tomato sauce

1/2 cup water

1 tablespoon chili powder

1/3 cup chopped green bell pepper

1 clove garlic, minced

8 (10 inch) flour tortillas

1 jar taco sauce

3/4 cup shredded Cheddar cheese

Method

Preheat oven to 350 degrees F (175 degrees C).

In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet.

Add the onion, sour cream, Cheddar cheese, oregano/mixed herbs and ground black pepper.

Heat until cheese melts.

Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.

Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish.

Cover with taco sauce and 3/4 cup Cheddar cheese.

Bake uncovered in the preheated oven 20 minutes.

Cool 10 minutes before serving

Pav Bhaji

Ingredients

For the pav

8 pavs
4 tbsp butter
1 tsp pav bhaji masala (optional)

For the bhaji

1 1/2 cups potatoes, boiled and mashed
1 cup cauliflower, finely chopped
1/2 cup green peas
1/2 cup carrots, chopped
1 cup onion, chopped
1/2 cup capsicum, finely chopped
2 1/2 cups chopped tomatoes
1/2 tsp turmeric powder
1/2 tsp chilli powder
1 1/2 tbsp pav bhaji masala
1/2 tsp black salt
4 tbsp butter

Chilli-garlic paste
3 to 4 whole dry kashmiri red chillies , soaked in warm water
4 to 6 cloves garlic

For serving

1 large sized onion, chopped
4 lemon wedges
1 tbsp chopped coriander

Method

For the bhaji

Boil the cauliflower, peas and carrots till they are soft. Drain out the excess water.

Heat the butter in a large pan, add the onion and capsicum and sauté for 2 minutes.

Add the prepared chilli-garlic paste and sauté till the onion softens.

Add the tomatoes and simmer till the oil separates.

Add the turmeric powder, chilli powder, pav bhaji masala, black salt and salt and cook for 2 to 3 minutes.

Add the boiled vegetables and potatoes and mash thoroughly using a potato masher, adding ½ cup of water if required.

For the pav

Slice each pav into 2 horizontally. Apply a little butter to each side and sprinkle with a little pav bhaji masala, if desired.

Heat a large tava and cook the pav on both sides till the pieces are lightly browned.

Serve the hot bhaji on 4 individual plates and top with the onion and coriander.

Serve with the hot pav and lemon wedges.

Patra

Ingredients

For The Besan Mixture

2 1/2 cups besan
1 tsp ginger-green chilli paste
1/2 tsp turmeric powder
1 tsp chilli powder
1/2 tsp hing
3 tbsp imli pulp
1 tsp oil
salt to taste

Other Ingredients

10 medium sized arbi (colocasia) leaves
2 tsp oil
1 tsp mustard seeds
2 tsp sesame seeds
a pinch of hing

For the Garnish

2 tbsp freshly grated coconut
2 tbsp finely chopped coriander

Method

For the besan mixture

Combine all the ingredients in a bowl, add water (approx 1 cup) and mix thoroughly till the mixture becomes smooth. Keep aside.

How to proceed

Wash the arbi leaves and dry using a kitchen towel.

Place the leaves with the vein side facing you on a clean dry surface and remove the veins using a sharp knife.

Place a leaf with the tip facing towards you, apply little besan mixture and spread it using your fingers to make an even layer.

Apply little besan mixture on another leaf and place it in on the first leaf with the tip in the opposite direction.

Continue the procedure (step no. 3 and 4) for 3 more leaves.

Fold the leaf around 1” from one side.

Apply the besan mixture on it. Repeat the same with all leaves

Steam in a steamer for 20 to 25 minutes or till it becomes firm.

When cool, cut into 12 mm. (½”) thick slices. Keep aside.

For Tadka

Heat the oil in a kadhai and add the mustard seeds.

When the seeds crackle, add the sesame seeds and hing and sauté on a medium flame for a few seconds, while stirring continuously.

Add the patra pieces, toss gently and sauté on a medium flame for a minute.

Serve immediately garnished with coconut and coriander.

Alu Matar Grill Sandwich

Ingredients:

2 cup fine chopped potatoes

½ cup boiled green peas

¼ cup fine chopped onions

½ tsp turmeric powder

2 tbsp green chili paste

1 tsp lemon juice

2 tbsp oil

¼ cup fine chopped coriander

Salt to taste

Method:

Heat the oil in a pan add onions and sauté for minute.

Add turmeric powder, potatoes and salt, sprinkle 2 tbsp water on it and mix it and cook till potatoes are cooked well on law flame

Add cooked peas, green chili paste, lemon juice, coriander and mash them and cook for minute keep aside.

Take bread slices, spread butter on it and then spread potato mixture and place for grill. 

Serve hot with tomato ketchup or green chutney.

Chimichurri Chicken

Ingredients

 

4 boneless, skinless chicken breasts, pounded to 1/2 inch thick

1 1/2 cups fresh coriander

1/3 cup olive oil

1/2 small onion

3 tablespoons red wine vinegar

3 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon black pepper

oregano

 

Method

 

Rinse chicken breasts in cold water and pat dry with paper towels. Flatten the breasts evenly to about 1/2 inch thick.

Meanwhile, place remaining ingredients in food processor and blend to make chimichurri sauce.

Marinate chicken breasts evenly with the sauce

Keep the chicken sealed into refrigerator for 2 to 8 hours in refrigerator. The longer the marinade time, the more flavor will be infused into the flesh.

Preheat grill for medium high heat. Place chicken onto to grill and cook 5 minutes on each side, or until the chicken is ready to eat

This can be shallow fried on pan with little oil

Serve with green salad and ketchup

Fresh Tomato Salsa

Ingredients

2-3 medium sized fresh tomatoes, finely chopped

1/2 red onion, finely chopped

1 jalapeño chili pepper (stems, seeds removed), finely diced

Juice of one lime

1/2 cup chopped coriander

Salt and pepper to taste

Optional: oregano and or cumin to taste

Method

Combine all the ingredients in a medium sized bowl.

Taste. If the chilies make the salsa too hot, add some more chopped tomato.

Add some ground cumin

Keep the mixture aside for an hour for the flavors to combine
 
Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas or black beans, Nachos

Corn Chaat

Ingredients

1 medium or large corn cob

1 small onion, finely chopped

1 medium tomato, finely chopped

1 green chili, finely chopped (optional)

1 tbsp chopped coriander leaves

1 or 2 tsp lemon juice

¼ tsp red chili powder or as required

1 tsp chaat masala powder or as required

black salt as required

For garnish:

• a few coriander leaves for garnishing
• sev for garnishing (optional)

Method

Boil the corn cob till the kernels are cooked well.

Mix the corn kernels along rest of the ingredients in a bowl.

Check the taste and add more salt or chaat masala or lemon juice if required.

Serve the corn chaat immediately topped with sev and a garnish of coriander