Chocolate Mud Cake

CHOCOLATE MUD CAKE
Notwithstanding the name, this delicious cake simply oozes with

chocolate
Preparation Time : 25 minutes
Cooking Time : 6-8 hours
Servings : 4
INGREDIENTS
Dark chocolate, broken
500 grams
Instant coffee powder

2 tablespoons
Unsalted butter
250 grams
Refined flour (maida)

300 grams
Soda bicarbonate
1 teaspoon
Cocoa powder
1/2 cup
Sugar
550 grams
Buttermilk
1/2 cup
Oil
2 tablespoons
Eggs
4
Orange juice
1 cup
Cream
1/2 cup
Castor sugar (caster sugar)

2/3 cup
METHOD
Preheat the oven to 160°C. Grease a spring form cake tin. Heat 185 millilitres of water in a
deep pan. Add coffee. Add butter, half the chocolate and allow the butter to melt. Cool it
slightly. Sieve refined flour, soda bicarbonate and cocoa powder into a bowl. Add sugar and
mix. Add buttermilk, oil and eggs and mix well. Add the chocolate-butter mixture and mix well.
Pour the batter into the spring form tin, place it in the preheated oven. Bake for about one and
a half hours. Cool completely and remove from the tin and place on a platter. Make some slits
on the surface of the cake and pour orange juice slowly so that all of it is absorbed. For the
glaze, melt the remaining chocolate in the Microwave (HIGH) for one minute. Whisk it well.
Warm cream slightly and add to the chocolate and mix well. Add caster sugar and mix. Pour
this mixture in the centre of the cake and allow it to spread by itself all around and down the
sides of the cake. Chill it in the refrigerator till well set. Cut into wedges and serve.
KACHCHE MURGH KI BIRYANI
Chicken biryani-a delicious recipe cooked in
matka.
Preparation Time : 2-3 hours
Cooking Time : 40-45 minutes
Servings : 4
INGREDIENTS
Chicken, 1 1/2 inch pieces
800 grams
Basmati rice, soaked

1 1/2 cups
Yogurt
1 1/2 cups
Salt
to taste
Garlic paste
1 tablespoon
Ginger paste
1 tablespoon
Green chillies, chopped

2
Turmeric powder
1/2 teaspoon
Red chilli powder

1 teaspoon
Garam masala powder

2 teaspoons
Fresh mint leaves, torn

1/2 cup
Onions , sliced and deep fried

4-5 large
Caraway seeds (shahi jeera)

1/2 teaspoon
Cloves
10
Green cardamoms
10
Black cardamoms
5
Cinnamon
2 one inch stalk
Ginger, julienne
2 inch piece
Saffron (kesar)
a few strands
Milk
3 tablespoons
Fresh coriander leaves, chopped

1/2 cup
Dried rose petals

2 tablespoons
Kewra water
1 teaspoon
Rose water
1 teaspoon
Green cardamom powder

1/2 teaspoon
METHOD
Place the earthen pot in water for two to three hours. Remove the pot from water and keep it
aside upside down to dry. Take the chicken pieces in a bowl. Add yogurt, salt, ginger paste,
garlic paste, green chillies, turmeric powder, red chilli powder, half the garam masala powder,
half the mint leaves, half the fried onions and mix. Keep aside to marinate for about an hour.
Heat four cups of water in a pan. Add salt and caraway seeds. In muslin cloth tie up cloves,
green cardamoms, black cardamoms, cinnamon and pound slightly. Put this potli in the water
and bring it to a boil. Add rice and cook till three fourth done. Drain. Preheat oven to 200C.
Place half the chicken in the matka (earthenware pot). Spread a layer of half the rice over it.
Sprinkle half the ginger julienne, saffron dissolved in milk, coriander leaves, remaining torn
mint leaves, dried rose petals, kewra water, rose water, cardamom powder, fried onions.
Place the remaining chicken over this. Spread another layer of the remaining rice. Sprinkle
ginger julienne, saffron dissolved in milk, coriander leaves, torn mint leaves, dried rose petals,
kewra water, rose water, green cardamom powder, fried onions. Keep it on heat and when the
entire mixture becomes hot put the lid on. Seal the lid with dough. Place in the oven and cook
for twenty to twenty five minutes. Switch off the oven, let the pot be in the oven till it is
required for service. Serve directly from the pot.
MYSORE PAK
Sweet simple besan ke wadi.
Preparation Time : 20 - 25
minutes
Cooking Time : 30 - 35 minutes
Servings : 4
INGREDIENTS
Gram flour (besan)
3/4 cup
Pure ghee
2 1/2 cups
Sugar
4 cups
METHOD
Break lumps and sieve gram flour twice. Preheat the pure ghee and keep it hot. Grease a
tray. Cook sugar with half a litre of water on medium heat, stirring continuously till it dissolves.
Increase heat and bring syrup to a boil. Cook without stirring for about five minutes or till it
reaches single thread consistency.Add half a cup of hot pure ghee to the syrup and stir, add
gram flour gradually stirring all the while to prevent any lump formation. Keep on stirring
continuously till the mixture starts bubbling. Add the hot ghee, half a cup at a time. Every time
you add the ghee it should sizzle and froth up. Continue this process till all the ghee is used
up and you get a pleasant sweet and a roasted gram flour aroma. Pour this on the greased
tray. Cool a little and cut into desired shape.
Recipe Tip :
We recommend using of pure ghee but it can be substituted with vanaspati. Store in an airtight
container to retain the freshness and crispness. With the above measurements you can make
around forty to forty five barfis.
CHICKEN FRIED RICE
A favourite with most Chinese food
lovers
Cooking Time : 10 minutes
Servings : 4
INGREDIENTS
Boneless chicken, cut into thin strips
100 grams
Rice, soaked
1 cup
Oil
4 tablespoons
Spring onions, finely chopped

2
Garlic, finely chopped

3-4 cloves
Eggs, whisked lightly

2
Salt
to taste
Soy sauce
1 tablespoon
MSG
1/4 teaspoon
White pepper powder

1/2 teaspoon
Vinegar
1/2 tablespoon
METHOD
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 h
RUFFLE BROWNIE
Rich brownies topped with chocolate truffle
sauce.
Preparation Time : 15-20 minutes
Servings : 4
INGREDIENTS
Dark chocolate
170 grams + 170 grams
Table butter
300 grams
Sugar
1 1/4 cups
Eggs
4 large
Vanilla essence
1 teaspoon

1 cup
Baking powder
1/2 teaspoon
Walnuts, chopped
1 cup
Heavy Cream
3/4 cup
METHOD
Preheat the oven to 180°C/350°F. Place the butter in a bowl, add sugar and beat together till
the sugar dissolves. Melt one hundred and seventy grams of chocolate in the microwave oven
for one minute and whisk till smooth. Add to the butter mixture and mix well. Break the eggs
into a bowl and whisk them well. Add the vanilla essence and whisk again. Sift the flour and
baking powder into the bowl with eggs and whisk with a hand blender. Add the butter-sugar-
chocolate mixture and whisk again. Add the walnuts and mix. Pour the batter into silicone
moulds and place them in the preheated oven. Bake for twenty to twenty five minutes. When
done take them out and set aside to cool a little. Heat the cream and the remaining chocolate
in separate bowls in the microwave oven. Whisk the chocolate and add the cream and whisk
again till well blended. When the brownies have cooled a little spread the truffle over and
serve.
KALIMIRCH TIKKA
Boneless chicken pieces marinated in yogurt and cooked in a
tandoor.
Preparation Time : 1 hour
Servings : 4
INGREDIENTS
Boneless chicken , cut into 1½ inch cubes
1/2 kilogram
Black peppercorns, roasted and coarsely powdered

12-15
Ginger
1 inch
Garlic
6-8 cloves
Green chillies
2-3
Olive oil
4 tablespoons + to baste
Onions, sliced
4 medium
Hung yogurt
1 cup
Fresh cream
3 tablespoons
Cornflour/ corn starch

1 tablespoon
Egg white
1
Garam masala powder
1/2 teaspoon
Green capsicum, cut into 1 inch pieces

1 medium
Salt
to taste

1/4 teaspoon
To Serve
Onions, cut into fine rings

2 medium
Mint chutney
as required
METHOD
Grind ginger, garlic and green chillies to a fine paste. Heat four tablespoons olive oil in a kadai
(wok) and sauté onions till brown. Cool and grind to a paste. In a large bowl combine browned
onion paste, hung yogurt, cream, cornflour, egg white, ginger-garlic-green chilli paste, garam
masala powder, crushed black peppercorns, salt and green cardamom powder. Add chicken
cubes and green capsicum pieces, mix well and allow to marinate for one hour preferably in
the refrigerator. Preheat oven at 180C/350 F/Gas Mark 4. String the chicken cubes and
capsicum pieces alternately on a skewer and cook in the preheated oven at 250C/475F/Gas
Mark 9 for fifteen minutes basting occasionally with olive oil. Serve hot with onion rings and
mint chutney.
MEDU VADA
Doughnut shaped South Indian savoury
snack.
Preparation Time : 6 hours
Servings : 4
INGREDIENTS
Split black gram skinless (dhuli urad dal), soaked
1 cup
Salt
to taste
Asafoetida
1/4 teaspoon
Curry leaves
8-10
Cumin powder
1 teaspoon
Peppercorns, crushed
1 teaspoon
Oil
for deep-frying
METHOD
Drain and grind the dal into a fine paste. Add salt, asafoetida, curry leaves, cumin powder and
crushed peppercorns to the batter and mix well. Heat sufficient oil in a kadai. Wet your palms
and take a little batter into your palms. Shape into balls and make a hole with the thumb in the
center like a doughnut. Deep fry in medium hot oil until golden brown and crisp. Drain on
absorbent paper. Serve hot with sambhar and coconut chutney.
BUTTER CHICKEN-FUN FOOD FOR FUSSY KIDS

Boneless chicken simmered in butter and rich creamy tomato
sauce
Servings : 4
INGREDIENTS
Boneless chicken , cut into 1½ inch pieces
400 grams
Lemon juice
1 tablespoon
Kashmiri red chilli powder

1 teaspoon
Salt
to taste
Butter
2 tablespoons
For marinade
Yogurt
1/2 cup
Ginger paste
2 teaspoons
Garlic paste
2 teaspoons

1/2 teaspoon
Garam masala powder

1/2 teaspoon
Salt
to taste
Mustard oil
2 teaspoons
FOR MAKHNI GRAVY
Butter
2 tablespoons
Green cardamom
2
Clove
2
Black peppercorns
2-3
Cinnamon
1 inch piece
Ginger paste
1 teaspoon
Garlic paste
1 teaspoon
Tomato puree
1/2 cup
Red chilli powder

1/2 teaspoon
Salt
to taste
Sugar
2 tablespoons
Kasoori methi
1/2 teaspoon
Fresh cream
1/2 cup
METHOD
Apply a mixture of red chilli powder, lemon juice and salt to the chicken pieces and set aside
for half an hour in the refrigerator.Hang the yogurt in a muslin cloth for fifteen to twenty
minutes to remove extra water. Add the ginger and garlic pastes, red chilli and garam masala
powders, salt and mustard oil. Apply this marinade to the chicken pieces and place them in
the refrigerator for three to four hours. Preheat the oven to 200°C/400°F/Gas Mark 6. String
the chicken pieces onto skewers and cook in the preheated oven or a moderately hot tandoor
for ten to twelve minutes or until almost done. Baste with the butter and cook for another two
minutes. Remove and set aside. To make the makhni gravy, heat the butter in a non-stick
pan. Add the green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes,
add the ginger and garlic pastes and sauté for two minutes. Add the tomato puree, red chilli
powder, salt and half cup of water. Bring the mixture to a boil. Reduce the heat and simmer
for ten minutes. Add the sugar or honey and powdered kasoori methi. Add the cooked
tandoori chicken pieces. Simmer for five minutes and add the fresh cream. Serve hot with
naan or parantha.
CHILLI CHICKEN
Spicy chicken preparation from oriental
cuisine
Servings : 4
INGREDIENTS
Boneless chicken, cut into fingers
400 grams

6-8

2 1/2 tablespoons
Salt
to taste
Black peppercorns, crushed
1/2 teaspoon
Egg
1
Dark soy sauce

2 tablespoons
Oil plus to deep fry

1 tablespoon
Garlic, chopped
8-10 cloves
Onion
2 medium
Green capsicums, seeded thick strips

2 medium
Red chilli sauce

2 tablespoons
Chicken stock
1 cup
Vinegar
2 tablespoons
METHOD
Take chicken pieces in a bowl. Add half the cornflour, salt, crushed black peppercorns, egg
and mix. Add a little dark soya sauce and mix.Heat sufficient oil in a wok and deep fry the
chicken pieces till golden. Take care not to overcook. Drain and set aside. Heat oil in another
wok. Add garlic and sauté for half a minute. Add green chillies and continue to sauté. Add
onion, green capsicum and sauté. Add the remaining dark soya sauce, red chilli sauce and
stir. Add a little chicken stock and bring the mixture to a boil. Blend the remaining cornflour in
a little stock. Add fried chicken pieces to the wok and toss. Add blended cornflour and mix.
Add salt and cook for a minute. Add vinegar and stir. The starter is ready. If you want gravy
add some more stock and let it come to a boil. Serve hot.
CRISPY CHICKEN AND CHEESE

Cubes of chicken and cheese in a crunchy
coating.
Servings : 4
INGREDIENTS
Boneless chicken breast, chunks
2 1/2 inch pieces
Cheese, 1/2 cm cubes

200 grams
Garlic, chopped
4-5
Salt
to taste

4-5

1 tablespoon
Lemon juice
2 teaspoons
Egg, beaten
1
Tomato ketchup
1 tablespoon
Bread crumbs
1 cup
Oil
to deep fry
For sauce
Mayonnaise
6 tablespoons
Tomato ketchup
3 tablespoons
METHOD
Put the chicken cubes in a bowl. Add garlic, salt, crushed peppercorns, coriander leaves,
lemon juice, egg and tomato ketchup. Let them marinate for half an hour. Place the
breadcrumbs in a plate. Take toothpicks and string two chicken cubes on each with a cheese
cube between them. Roll them in the breadcrumbs so that they are well covered all around.
Dip them in the remaining marinade and once more roll them in the breadcrumbs to double
coat. Press lightly so that the breadcrumbs stick firmly. Heat sufficient oil in a kadai till hot.
Slide the chicken and cheese fingers and deep fry till golden and crisp. Drain and place on an
absorbent paper. To make the sauce mix mayonnaise and tomato ketchup in a bowl. Arrange
the chicken and cheese fingers on a serving plate, garnish with a sprig of parsley and serve
hot with the sauce.
NAAN
A popular leavened Indian
bread.
Preparation Time : 1 hour
Servings : 4
INGREDIENTS
4 cups
Baking powder
1 teaspoon
Soda bicarbonate
1/2 teaspoon
Salt
1 teaspoon
Sugar
2 teaspoons
Egg
1
Milk
1 cup
Yogurt
2 tablespoons
Oil
2 tablespoons
Onion seeds (kalonji)

2 teaspoons
Butter
2 teaspoons
METHOD
Sieve flour with baking powder, baking soda and salt. Add sugar, egg, milk, yogurt and water.
Knead well into a medium soft dough. Apply a little oil and keep it under wet cloth for one
hour. Make eight equal sized balls. Apply a little oil and put onion seeds on top. Press sides
first and then centre of the dough ball. Give a round flat shape. Pick in hand and pat to give it
a round shape of about six inches diameter. Stretch it from one side to give a triangular
shape. Put it on a cloth pad and put it on a preheated tandoor wall or cook in a preheated
oven at 200ºC. Remove using skewers when it is crisp and lightly browned on both sides.
Serve hot topped with butter.
Recipe Tip :
If you do not consume eggs, proceed with this recipe without egg. The loss of taste and texture
would hardly be noticeable
WATERMELON
SMOOTHIE
INGREDIENTS
Watermelon
1 small
Ice cubes
as required
Strawberry crush
1/2 cup
Fresh mint sprigs

a few
Ginger, chopped
1/2 inch piece
METHOD
Cut the watermelon into small pieces. Keep in the freezer for some time. Transfer the
watermelon pieces into a blender and blend. Add ice cubes, strawberry crush, a few mint
leaves and chopped ginger and blend again. Serve in tall glasses.

TIRAMISU MILK SHAKE
Cold coffee with a chocolate twist.
Servings : 4
INGREDIENTS
Milk, chilled
3 cups
Instant coffee powder

2 teaspoons
Sugar
4 teaspoons
Chocolate sauce
8 tablespoons
Whipped cream
1 cup
Chocolate chip cookies, crushed

4
METHOD
Mix the milk with coffee powder and sugar till the sugar dissolves. Pour two tablespoons of
chocolate sauce in each glass. Pour half a cup of the milk mixture over the sauce. Put the
whipped cream in a piping bag with a star nozzle and pipe rosettes over the milk in each
glass. Top with the crushed cookies and serve immediately.

EGG FRIED RICE

An oriental rice preparation made with assorted vegetables and scrambled
egg.
Servings : 4
INGREDIENTS
Eggs, whisked
2
Rice, cooked
2 cups
Spring onions with greens, finely chopped

2
Oil
1 tablespoon
Garlic
1 teaspoon
Carrot, finely chopped

1 medium
French beans, finely chopped

4-6
Green capsicum, finely chopped

1 medium
Soy sauce
2 teaspoons
Salt
to taste
White pepper powder

1/4 teaspoon
Vinegar
1 tablespoon
METHOD
Reserve some spring onion greens for garnish. Heat oil in a wok, add garlic and spring onions
and sauté for one minute. Add carrot, French beans and capsicum and continue to sauté for
another minute. Add rice and cook on high heat for a minute or until the rice is heated
through, tossing continuously. Add soy sauce, salt and white pepper powder and mix gently.
Transfer into the serving bowl. In the same wok, pour the whisked eggs and lightly scramble.
Add the fried rice to this and mix. Mix in vinegar and serve hot, garnished with the reserved
spring onion greens.

KASHMIRI DUM ALOO
Baby potatoes cooked in yogurt gravy with
masalas.
Servings : 4
INGREDIENTS
Potatoes, peeled
18-20 small
Oil
for deep-frying
Kashmiri red chillies, ground

5-6
Yogurt
2 cups

1/2 teaspoon
Dry ginger powder (soonth)

1 teaspoon
Fennel seed (saunf) powder

2 tablespoons
Mustard oil
1/4 cup
Clove powder
a generous pinch
Asafoetida
a pinch
Salt
to taste
Roasted cumin powder

1/2 teaspoon
Garam masala powder

1/2 teaspoon
METHOD
Prick the potatoes all over with the help of a fork. Keep in salted water for fifteen minutes.
Drain and wipe dry. Heat sufficient oil in a kadai and deep-fry the potatoes on medium heat till
golden brown. Drain on absorbent paper and set aside. Whisk the yogurt with Kashmiri red
chilli paste, green cardamom powder, dry ginger powder and fennel powder. Heat the mustard
oil in a pan. Add the clove powder and asafoetida. Add half a cup of water and salt to taste
and bring the mixture to a boil. Stir in the yogurt mixture and bring the mixtuer to a boil. Add
the fried potatoes and cook till the potatoes absorb the gravy and the oil surfaces. Serve hot,
garnished with roasted cumin powder and garam masala powder.
Recipe Tip :
The process of pricking the potatoes makes them very light, if not that means the pricking has not
been proper or sufficient. Therefore it is a good idea to fry one potato and check. The size of the
potato is also important, it should be of small size but should not be very small. Dum aloo served in
most restaurants is very different from the recipe given here. However, I prefer this version.
CHOCOLATE CAKE
Preparation Time : 10-15
minutes
Servings : 4
INGREDIENTS
Self raising flour
250 grams
Baking powder
2 teaspoons
Salt
a pinch
Cocoa powder
3-4 tablespoons
Butter /margarine
250 grams
Powdered sugar
250 grams
Eggs
4
Buttermilk
1 cup
Vanilla essence
1 teaspoon
METHOD
Preheat oven to 180 º C. Grease an eight inch round tin. Sieve self-raising flour with baking
powder, salt and cocoa powder. Mix together softened butter with sugar and beat well with a
wire whisk or electric beater till light and fluffy. Mix in one egg at a time.Fold in flour and cocoa
mixture two to three spoons at a time, taking a little of buttermilk to make a smooth batter.
Lastly mix in vanilla essence. Pour batter in prepared cake tin and bake at 180 º C for thirty
five to forty minutes.
TANDOORI CHICKEN - KHANA KHAZANA
Chicken marinated in yoghurt and spices and slow cooked in a hot clay oven or an electric
oven.
Preparation Time : 5-6 hours
Servings : 4
INGREDIENTS
Chicken , whole
800 grams

2 teaspoons
Lemon juice
3 tablespoons
Salt
to taste
Yogurt
1 cup
Ginger paste
2 tablespoons
Garlic paste
2 tablespoons
Garam masala powder

1/2 teaspoon
Mustard oil
2 tablespoons
Butter
to taste
Chaat masala
1/2 teaspoon
Onion , cut into rings

as required
Lemon, cut into wedges

as required
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 200°C/400°F/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.
DUM ALOO AMRITSARI

Punjabi baby potatoes in mustard
oil.
Servings : 4
INGREDIENTS
Baby potatoes
20-24
Oil
to deep fry
Mustard oil
2 tablespoons
Cumin seeds
1 teaspoon
Asafoetida
a pinch
Onions, chopped
2 large
Ginger-garlic paste
1 tablespoon
Tomatoes, chopped
3 large
Red chilli powder

1/2 tablespoon
Cumin powder
1/2 teaspoon
Coriander powder
1 tablespoon
Turmeric powder
1/2 teaspoon
Salt
to taste
Garam masala powder
1/2 teaspoon

1 tablespoon
Ginger, cut into thin strips

1 inch piece
METHOD
Peel, wash and prick potatoes all over with the help of a fork. Keep in salted water for fifteen
minutes. Heat sufficient oil in a kadai and deep-fry the potatoes on medium heat till golden
brown. Drain and place on an absorbent paper and keep aside.Heat mustard oil in a pan to
smoking point. Cool and heat again. Add cumin seeds and asafoetida and cook on medium
heat till the cumin seeds change colour. Add onion and sauté for three to four minutes or till
the onion turns light golden. 3Add ginger-garlic paste and sauté for a minute. Add a little water
and stir. Add tomatoes and sauté for a minute. Add a little water and cook till tomatoes turn
pulpy. Add red chilli powder, cumin powder, coriander powder, turmeric powder and a little
water and stir. Add fried potatoes and stir to mix well and cook for two minutes. Add a little
water and salt. Mix well and simmer for five minutes or till the potatoes absorb the gravy. Add
garam masala powder and stir. Remove from heat and serve hot garnished with coriander
leaves and ginger strips.
BOMBAY PAVBHAJI
Most popular snack - a mixture of various vegetables are boiled, mashed and cooked with a
spicy masala and served with butter fried pav.
Servings : 4
INGREDIENTS
Potatoes, boiled and mashed
4 medium
Tomatoes, chopped
4 medium
Onions, chopped
2 medium
Green capsicum, chopped deseeded

1 medium
Cauliflower, grated
1/4 small
Green peas, shelled

1/4 cup
Ginger, chopped
1 inch piece
Garlic
8-10 cloves
Oil
3 tablespoons

3-4
Pav bhaji masala

1 1/2 tablespoons
Salt
to taste
Butter
3 tablespoons
Pav
8

1/4 cup
Lemons, cut into wedges

2
METHOD
Boil green peas in salted water till soft, drain, mash lightly and set aside. Grind ginger and
garlic to a fine paste. Heat oil in a pan and add three fourth quantity of onions. Sauté till light
brown. Add green chillies and ginger-garlic paste. Stir-fry for half a minute. Add half the
quantity of tomatoes and cook on medium heat for three to four minutes, stirring continuously
or till oil separates from the masala. Add capsicum, mashed peas, cauliflower, potatoes and
one and half cups of water. Bring it to a boil and simmer for ten minutes, pressing with back of
the spoon a few times, till all the vegetables are completely mashed. Add Pavbhaji Masala,
salt and remaining tomatoes. Cook on medium heat for two minutes, stirring continuously.
Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and
pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light
brown. Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with
pav accompanied with remaining chopped onion and lemon wedges.

CRISPY CHICKEN AND CHEESE
Cubes of chicken and cheese in a crunchy
coating.
Servings : 4
INGREDIENTS
Boneless chicken breast, chunks
2 1/2 inch pieces
Cheese, 1/2 cm cubes

200 grams
Garlic, chopped
4-5
Salt
to taste

4-5

1 tablespoon
Lemon juice
2 teaspoons
Egg, beaten
1
Tomato ketchup
1 tablespoon
Bread crumbs
1 cup
Oil
to deep fry
For sauce
Mayonnaise
6 tablespoons
Tomato ketchup
3 tablespoons
METHOD
Put the chicken cubes in a bowl. Add garlic, salt, crushed peppercorns, coriander leaves,
lemon juice, egg and tomato ketchup. Let them marinate for half an hour. Place the
breadcrumbs in a plate. Take toothpicks and string two chicken cubes on each with a cheese
cube between them. Roll them in the breadcrumbs so that they are well covered all around.
Dip them in the remaining marinade and once more roll them in the breadcrumbs to double
coat. Press lightly so that the breadcrumbs stick firmly. Heat sufficient oil in a kadai till hot.
Slide the chicken and cheese fingers and deep fry till golden and crisp. Drain and place on an
absorbent paper. To make the sauce mix mayonnaise and tomato ketchup in a bowl. Arrange
the chicken and cheese fingers on a serving plate, garnish with a sprig of parsley and serve
hot with the sauce.
JUICY JULEP
A healthy, nutritious and easy to make refreshing
beverage.
Servings : 4
INGREDIENTS
Oranges
8 medium
Sweet limes
8 medium
Pineapple juice
180 millilitre
Crushed ice
as required
Grenadine syrup
100 millilitre
Ginger ale
as required
Fresh mint sprigs

4
METHOD
Remove the juice from the oranges and sweet limes and pour into a bowl. Add pineapple juice
and ice and mix. Add grenadine syrup and mix. Pour into stemmed glasses. Top it up with
ginger ale. Decorate with fresh mint sprigs and serve immediately.
ALOO PARANTHA
A shallow fried Indian bread stuffed with a tasty potato
mixture.
Servings : 4
INGREDIENTS
Whole wheat flour (atta)
2 cups
Potato, boiled
2 medium
Pomegranate seeds (anardana)

1 teaspoon
Red chilli powder

1 teaspoon
Green chilli, chopped

1
Salt
to taste
Butter
4 tablespoons
METHOD
Sieve flour with half a teaspoon of salt. Mix with three-fourth cup of water gradually and knead
to make a smooth dough. Cover with a damp cloth and keep aside for fifteen minutes. Grate
the potatoes. Grind pomegranate seeds to a coarse powder. Mix potatoes, pomegranate
seeds, red chilli powder, green chilli and salt. Divide it into four equal portions Divide dough
into eight equal portions and make pedas. Cover with a wet cloth and keep aside for five
minutes. Take a peda and flatten it by pressing. Place potato mixture on it and again make it
into a peda. Seal the edges completely so that potato stuffing does not come out. Flatten
these pedas, sprinkle a little flour and roll them with a rolling pin to approximately six-inch
diameter. This is now called a parantha. Heat a tawa, place parantha on it and cook on
moderate heat for three minutes. Turn it and pour half a tablespoon of oil or butter, spread it
on parantha and shallow fry over low heat. Turn it and again pour half a tablespoon of oil or
butter on other side. Cook on low heat till golden brown. Serve hot with fresh yogurt or mango
pickle.
HICKEN FRANKIE
Chatpata chicken filling rolled in an egg
pancake
Servings : 4
INGREDIENTS
Boneless chicken breasts
1/2 inch pieces

2 cups
Salt
to taste
Oil
2 tablespoons + to shallow fry
Onions, chopped
2 medium
Ginger paste
2 teaspoons
Garlic paste
2 teaspoons
Coriander powder
2 teaspoons
Turmeric powder
1/2 teaspoon
Red chilli powder

2 teaspoons
Tomatoes, chopped
2 medium

2 tablespoons
Lemon juice
2 tablespoons
Eggs
4
Onions, sliced
2 medium
Chilli vinegar
4 teaspoons
Green chutney
8 teaspoons
METHOD
Mix refined flour and salt, add sufficient water and knead into a soft dough. Heat oil in a kadai.
Add onion and sauté for two minutes. Add ginger paste, garlic paste and continue to sauté for
another minute. Add chicken pieces and sauté 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.
BUTTER CHICKEN
Butter chicken or murgh makhani is an Indian dish from the Punjab region popular in countries
all over the world that have a tradition of Indian restaurants.
Servings : 4
INGREDIENTS
Chicken
800 grams
Lemon juice
1 tablespoon

1 teaspoon
Salt
to taste
Butter
2 tablespoons
For marinade
Yogurt
1 cup
Salt
to taste
Garlic paste
1/2 teaspoon
Garam masala powder

1/2 teaspoon

1 teaspoon
Ginger paste
2 tablespoons
Lemon juice
2 tablespoons
Mustard oil
2 tablespoons
FOR MAKHNI GRAVY
Butter
50 grams
Ginger paste
1 tablespoon

4-5
Red chilli powder

1 tablespoon
Salt
to taste
Dry fenugreek leaves (kasuri methi)
1/2 teaspoon
Whole garam masala

1 tablespoon
Garlic paste
1 tablespoon
Tomato puree
400 grams
Garam masala powder

1/2 teaspoon
Honey
2 tablespoons
Cream
1 cup
METHOD
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 (200°C) 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. Sauté 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.
Recipe Tip :
: 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.
FRENCH FRIES
Your favourite snack ready in a
flash
Servings : 4
INGREDIENTS
Potatoes non starchy-waxy
5 large
Salt
to taste
Oil
to deep fry
METHOD
Peel the potatoes and keep them soaked in water. Cut them into one centimeter thick slices
and further cut into finger sized pieces. Keep sufficient water for boiling in a large pan. Put the
potato pieces in the water, add salt and boil till half done. Drain and cool the potatoes in the
refrigerator. Transfer the potato pieces into a zip-lock bag and seal after removing any excess
air. Keep them in the deep freezer. When required remove them from the deep freezer and
deep fry directly in medium hot oil till golden and crisp. Drain and place on absorbent paper.
Add salt only after removing them from hot oil. Serve hot.
CHICKEN CAFREAL - PRESSURE COOKING

Spicy chicken cooked in goan style
Servings : 4
INGREDIENTS
METHOD
Make deep incisions in the chicken pieces with a sharp knife.Heat the oil in a kadai and deep-
fry the onions till crisp and golden brown. Drain on absorbent paper and reserve for
garnishing. Dry-roast the coriander seeds, cumin seeds, cloves, cardamoms, peppercorns
and cinnamon. Grind the roasted spices, ginger, garlic and green chillies with a little water to a
fine paste. Add salt to taste Rub the paste over the chicken and marinate for two or three
hours, in a regfigerator. Heat three tablespoons of oil in a pressure cooker. Add the marinated
chicken and sauté over medium heat for one minute. Add one-fourth cup of warm water, seal
the cooker with the lid and cook over medium heat till the pressure is released once or twice
(one or two whistles). Remove the lid when the pressure has reduced completely and stir in
the vinegar. Cook for one or two minutes. Serve hot, garnished with fried onions.
Recipe Tip :
I know of a Goan restaurant, which adds a little fresh coriander to the paste and it tastes delicious.
TWISTED LIME DRINK

A refreshing lemon drink flavoured with fresh
mint
Servings : 4
INGREDIENTS
Lemons
4
Green chilli
1
Sea salt
to taste
Black salt (kala namak)

to taste
Fresh mint leaves

10-12
Powdered sugar
2 tablespoons
Ice cubes
as required
Fresh mint sprigs

4
Soda
as required
METHOD
Quarter three lemons and halve the remaining one. Squeeze the juice from the lemon halves
into a stainless steel glass. Put the lemon pieces in it. Add green chilli, sea salt, black salt,
mint leaves and crush with a wooden stick. Add powdered sugar, half a cup of water and mix.
Add ice cubes and shake to mix well. Put a mint sprig in a serving glass, add ice cubes and
strain the mixture through a strainer into the glass. Top it up with soda and mix. Serve
immediately.
CHOLE
A famous and popular dish of Punjab served with
Bhaturas
Servings : 4
INGREDIENTS
Chickpeas (kabuli chana)
1 cup
Tea leaves
1 tablespoon
Dried Indian gooseberry (amla)

2-3
Oil
5 tablespoons
Onions, chopped
2 medium
Green chillies, slit

4-6
Potatoes, cubed
2
Chana masala
1 1/2 teaspoons
Tomato puree
1 cup
Salt
to taste
METHOD
Drain the chickpeas and place them in a pressure cooker with four cups of water. Tie
tealeaves and amla in muslin cloth to form a bundle and add it to the cooker. Cook under
pressure for six to eight whistles or till the chickpeas are completely cooked and soft. Drain
the chickpeas and reserve the cooking liquour. Discard the bundle of tealeaves and amla.
Heat two tablespoons oil in a pan and sauté onions and green chillies till lightly browned. Heat
the remaining oil in another pan and fry the potato cubes till golden. Add chana masala to the
onions and continue to sauté for half a minute. Add tomato puree and mix and sauté for two to
three minutes. Add boiled chickpeas and salt and mix. Add cooking liquour as required and
simmer for three to four minutes. Transfer the chole into a serving bowl, place the fried
potatoes over the top and serve hot with bhatures
CHILLED GREEN TEA AND HONEY DRINK

Iced tea with a difference. Green tea with goodness of
honey.
Servings : 4
INGREDIENTS
Green tea powder
1 gram
Honey
2 teaspoon
METHOD
Place the green tea powder in a glass. Add a little lukewarm water and stir till it dissolves. Top
it with chilled water. Add two teaspoons honey and stir.
COCONUT COOLER
A fruit coconut drink. Ideal on a summery
day!
Preparation Time : 10 mins
Servings : 4
INGREDIENTS
Fresh grapefruit juice
1 litre
Pineapple juice
1 litre
Coconut cream
225 grams
METHOD
Mix all the above ingredients and serve chilled.
CRUSTY POTATO FINGERS
You can also cut the potatoes into large cubes. In which case, serve them on
toothpicks.
Servings : 4
INGREDIENTS
Potatoes
2 large
Corn flakes, crushed

2 1/2 cups
Oil
for deep-frying
FOR BATTER
Onion , roughly chopped

1

1
Ginger
1/2 inch piece
Salt
to taste

1/2 cup

1 tablespoon
METHOD
Peel and cut the potatoes lengthways into even strips. Grind the onion, green chilli, ginger and
salt to a fine paste. Mix the ground paste with the flour and cornflour. Add two tablespoons
water to make a thick batter. Heat four cups of water in a pan. Add the salt and parboil the
sliced potatoes. Drain and set aside. Heat plenty of oil in a kadai. Dip potatoes in the batter,
roll in crushed cornflakes and deep fry till golden. Drain on absorbent paper. Serve hot with a
sauce or chutney.
MRAKHAND
Amrakhand
Servings : 4
INGREDIENTS
Yogurt
2 cups
Condensed milk
3/4 cup
Mango puree
1/2 cup
Mango essence
1/2 teaspoon
Sunflower seeds (charoli/chironji) optional

1 teaspoon
METHOD
Put yogurt in a muslin cloth and hang it for one hour (preferably in the refrigerator) to drain
away excess whey. Press to make sure all the excess water is removed. Blend with
condensed milk, mango puree and essence in a blender to make it smooth. Sprinkle
sunflower seeds (optional) and chill till almost frozen. Serve cold.
SEEKH KABAB
Deicious kabab made from lamb and
mutton.
Servings : 4
INGREDIENTS
Lamb mince
750 grams
Mutton fat
100 grams
Onion , finely chopped

1 medium
Green chillies, finely chopped

7-8
Fresh coriander leaves, finely chopped

2 tablespoons
Garlic paste
2 tablespoons
Ginger paste
2 tablespoons
Cumin powder
1 teaspoon
Garam masala powder

1 teaspoon

1 tablespoon
Salt
to taste
Oil
to baste
TO SERVE
Chaat masala
2 tablespoons
Lemons
2
METHOD
Mix lamb mince, mutton fat, onion, green chillies, coriander leaves and grind to a fine
consistency. Mix rest of the ingredients (except oil) with this. Divide mince mixture into twenty
equal portions. Thread mince mixture on skewers by applying water on your hands. Preheat
oven to 250C. Cook in a preheated oven at 250C or tandoor till almost done. Baste it with
butter or oil and cook in the tandoor or oven till completely cooked. Sprinkle with a little chaat
masala and lemon juice and serve hot accompanied with mint chutney.
Recipe Tip :
It is important to have some juice in the kabab, otherwise it would taste very dry. Do not overcook.

EGG BIRYANI
Fragrant basmati rice cooked with egg and
spices.
Preparation Time : 30- minutes
Servings : 4
INGREDIENTS
Eggs, hard boiled , peeled and halved
6
Basmati rice, soaked and drained

1 1/2 cups
Oil
2 tablespoons
Cinnamon
1 inch stick
Green cardamoms
2
Cloves
3
Onion , sliced
2 medium
Ginger paste
1 teaspoon
Garlic paste
1 teaspoon
Tomatoes, chopped
2 medium

2 tablespoons

a few
Red chilli powder

1 teaspoon
Turmeric powder
1/4 teaspoon
Coconut milk
1/2 cup
Ghee
1 teaspoon
Salt
to taste
METHOD
Heat the oil in a deep pan. Add the cinnamon, cardamoms and cloves and sauté for one
minute. Add the onions and sauté till soft. Add the ginger paste and garlic paste and sauté till
fragrant.Add the tomatoes and sauté for two minutes. Add the coriander leaves and mint
leaves and continue to sauté for two minutes longer. Add the chilli powder, turmeric powder
and sauté for a few seconds. Add the coconut milk, two-and-a-half cups of water and salt.
When the water comes to a boil, add the rice and ghee and mix well. Cover and cook over
high heat for five minutes. Lower heat and continue to cook for ten minutes, or till the rice is
done and all the moisture has been absorbed. Transfer the biryani to a platter, garnish with
boiled eggs and serve hot.
ANDA PARANTHA
A simple egg paratha
Preparation Time : 30-40
minutes
Servings : 4
INGREDIENTS
Whole wheat flour (atta)
2 cups
Salt
to taste
Egg, boiled
4

2

2 tablespoons
White pepper powder

1/4 teaspoon
Egg, whisked
6
Onion , chopped
1 small
Oil
to shallow fry
METHOD
Sieve whole-wheat flour with salt into a bowl, add sufficient water and knead to a soft dough.
Cover with a muslin cloth and set aside. Grate boiled eggs into a bowl. Add half the coriander
leaves, green chillies, salt and white pepper powder and mix. Divide the dough into eight
portions. Roll out each portion into a roti as thin and as big as possible. Place some stuffing in
the centre and fold in the four ends over each other to make a square packet. Roll it slightly.
Heat a tawa, place the parantha over it. Add onions to the whisked eggs along with salt,
remaining coriander leaves and mix well. Flip the parantha and drizzle some of the beaten
egg over it. Drizzle some oil all round and fry till golden. Flip over, drizzle some of the beaten
eggs and oil and fry till this sides too turns golden. serve hot.
HANDI BIRYANI - PARTY COOKING

Use flamboyance when you serve handi biryani…open the seal with a little bit of drama as the
aromas that escape foretell the wonderful contents…your effort in making it deserves all the
accolades you will get.
Servings : 4
INGREDIENTS
Rice, soaked and drained
1 1/2 cups
Onion
4 medium
Saffron (kesar)
a few strands
Kewra water
a few drops
Salt
to taste
Green cardamoms
2-3
Black cardamom
1
Cloves
2-3
Cinnamon
1 inch stick
Bay leaf
1
Carrot, 1/2 inch cubes

1 medium
Cauliflower, cut into small florets

1/4 medium
French beans, 1/2 inch pieces

10-15
Green peas
1/2 cup
Oil
2 tablespoons + for deep-frying

1/2 teaspoon
Ginger paste
1/2 tablespoon
Garlic paste
1/2 tablespoon

4-5
Coriander powder
1 tablespoon
Turmeric powder
1 teaspoon
Red chilli powder

1 teaspoon
Yogurt
3/4 cup
Tomatoes, chopped
2 medium
Garam masala powder

1/2 teaspoon

2 tablespoons
Fresh mint leaves, chopped

2 tablespoons
Ghee
2 tablespoons
Ginger, cut into thin strips

1 inch piece
METHOD
Chop one onion and slice the others. Soak the saffron in kewra water. Cool the rice in four
cups of boiling salted water with green cardamoms, black cardamom, cloves, cinnamon and
bay leaf, until three-fourth done. Drain and set aside. Mix together the carrot, cauliflower,
French beans and peas and boil in three cups of salted water till three-fourth done. Drain and
refresh under cold running water. Set aside. Heat plenty of oil in a kadai and deep-fry the
sliced onions till golden brown. Drain on absorbent paper and set aside. Heat two tablespoons
of oil in a thick-bottomed pan and add the caraway seeds. When they begin to change colour,
add the chopped onion and sauté until golden brown. Add the ginger paste, garlic paste and
green chillies and stir. Add the coriander powder, turmeric powder, red chilli powder and
yogurt and mix well. Add the tomatoes and cook on medium heat till the oil seaprates. Add the
boiled vegetables and salt and mix well. In a handi, arrange alternate layers of cooked
vegetables and rice. Sprinkle the saffron-flavoured kewra water, garam masala powder,
coriander leaves, mint leaves, fried onions and ghee in between the layers and on top. Make
sure that you end with the rice layer topped with saffron and spices. Cover and seal with
aluminum foil or roti dough. Place the handi on a tawa and cook on low heat for twenty
minutes. Serve hot with a raita.
TANGDI KABAB MICROWAVE

Chicken leg kababs cooked in
microwave.
Preparation Time : 2 1/2 hours
Servings : 4
INGREDIENTS
Chicken drumsticks (chicken legs without thigh section)
8
Lemon juice
1 tablespoon
Ginger
1 inch piece
Garlic
6 cloves
Green chillies
4-6
Skimmed milk yogurt

1 cup
Gram flour (besan)

2 tablespoons
Turmeric powder
1/2 teaspoon
Garam masala powder

1 teaspoon
Red chilli powder

1 teaspoon
Salt
to taste
Chaat masala
2 teaspoons
Lemon, cut into wedges

for garnishing
Oil
3 tablespoons
METHOD
Clean and trim excess fat and skin from the drumsticks. Dry them with a clean and absorbent
kitchen towel. Make three to four long deep incisions. Apply lemon juice and keep aside. Peel
ginger and garlic, wash and grind them to a paste. Wash green chillies, remove stem and
chop finely. Hang skimmed milk yogurt for fifteen to twenty minutes to drain off excess water.
Roast gram flour in a microwave bowl on Microwave LOW (50%) for five minutes stirring twice
in between. Cool and mix with hung yogurt, ginger and garlic paste, turmeric powder, garam
masala powder, red chilli powder, salt and chopped green chillies. Marinate chicken
drumsticks in above mixture and refrigerate for one to two hours. Preheat Convection oven to
220C. Place marinated chicken drumsticks on a flat dish and roast for five minutes in the
preheated oven. Reduce oven temperature to Convection 180C and further cook for fifteen to
twenty minutes or till completely cooked. Turn drumsticks couple of times to ensure even
cooking and colour. Serve hot sprinkled with chaat masala and lemon wedges.
HYDERABADI BIRYANI
Rich rice non vegetarian preparation from cuisine of
Hyderabad
Preparation Time : 2 hrs
Cooking Time : 40-45 mins
Servings : 4
INGREDIENTS
Mutton, a mix of chops,marrowbone and shoulder pieces
500 grams
Basmati rice
1 1/2 cups
Salt
Bay leaves
2
Green cardamoms
10
Black peppercorns
25-30
Cinnamon
3 inch stick
Oil
1 tablespoon + to deep fry
Onions, sliced
5 large

1/2 teaspoon
Cloves
10
Ginger paste
1 tablespoon
Garlic paste
1 tablespoon
Red chilli powder

1 tablespoon
Yogurt
1 cup
Fresh coriander leaves, torn

2 tablespoons

2 tablespoons
Pure ghee
4 tablespoons
Black cardamoms
2
Saffron (kesar), mix in 1/4 cup milk

a few strands
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 sauté till fragrant. Add remaining onions and sauté 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.
GULAB JAMUN
Deep fried sweet dumplings stewed in sugar
syrup
Servings : 4
INGREDIENTS
Mawa (khoya)
1 1/2 cup
Chenna
1/4 cup
Soda bicarbonate
1/4 teaspoon

3 tablespoons

1/4 teaspoon
Sugar
2 cups
Ghee
to deep fry
METHOD
Grate khoya and mash chenna and keep aside. Mix the two along with soda bicarbonate,
refined flour, green cardamom powder and a little water to make a soft dough. Divide into
sixteen equal portions and shape into balls. Prepare a sugar syrup with sugar and two cups of
water. Clear the syrup by removing the scum, if any. Heat ghee/oil in a kadai. Add the balls
and deep fry on low heat till golden in colour. Drain and soak in the sugar syrup for atleast
fifteen to twenty minutes before serving.
Recipe Tip :
Temperature of the oil should be low or the jamuns will remain uncooked from inside. You may stuff
Gulab Jamuns with saffron and pistachio nuts or mishri.

Chocolate Mud Cake

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Chocolate Mud Cake

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CHOCOLATE MUD CAKE

Notwithstanding the name, this delicious cake simply oozes with

Instant coffee powder

Refined flour (maida)

Castor sugar (caster sugar)

Basmati rice, soaked

Green chillies, chopped

Red chilli powder

Garam masala powder

Fresh mint leaves, torn

Onions , sliced and deep fried

Caraway seeds (shahi jeera)

Fresh coriander leaves, chopped

Dried rose petals

Green cardamom powder

Spring onions, finely chopped

Garlic, finely chopped

Eggs, whisked lightly

White pepper powder

Refined flour (maida)

Black peppercorns, roasted and coarsely powdered

Cornflour/ corn starch

Green capsicum, cut into 1 inch pieces

Green cardamom powder

Onions, cut into fine rings

BUTTER CHICKEN-FUN FOOD FOR FUSSY KIDS

Kashmiri red chilli powder

Kashmiri red chilli powder

Garam masala powder

FOR MAKHNI GRAVY

Red chilli powder

Green chillies, chopped

Cornflour/ corn starch

Dark soy sauce

Oil plus to deep fry

Green capsicums, seeded thick strips

Red chilli sauce

CRISPY CHICKEN AND CHEESE

Cheese, 1/2 cm cubes

Black peppercorns, crushed

Fresh coriander leaves, chopped

Onion seeds (kalonji)

Fresh mint sprigs

Instant coffee powder

Chocolate chip cookies, crushed

EGG FRIED RICE

Spring onions with greens, finely chopped

Carrot, finely chopped

French beans, finely chopped

Green capsicum, finely chopped

White pepper powder

Kashmiri red chillies, ground

Green cardamom powder

Dry ginger powder (soonth)

Fennel seed (saunf) powder

Roasted cumin powder

Garam masala powder

Kashmiri red chilli powder

Garam masala powder

Onion , cut into rings

Lemon, cut into wedges

DUM ALOO AMRITSARI