Peel lau and cut into small cubes. In a frying
pan roast Mug dal slightly. In a saucepan add lau, Mug dal,
ginger, turmeric, salt and 2 cups of water. Cover and cook.
When lau is almost cooked add peas. Cook for 4-5 minutes.
Add sugar and coriander leaves. Bring to boil.
In a frying pan, add mustard seeds to hot oil and stir quickly.
Remove from heat. Pour cooked vegetables in the oil and bring
to a boil.
In a fry pan put pieces of potato,
cauliflower, onion, 1 tsp of grated ginger, 1/2 teaspoon of cumin
seeds, 1/2 tomato (cut pieces), 1-2 green chili, salt, sugar and
2 tbsp butter/ghee . Fry on a low heat and let the flavor of the
spices rise. Don't overcook them.
Take another container. Put fried mug dal, Moshoor
dal, rice and 4 cup of water. Steam it. Now mix the fried potato,
cauliflower and add 2 tbsp butter/ghee. Boil it till the water
dried.
Heat the oil and mix the saffron powder
or coloring with milk.
Heat the oil and quickly 'seal' the
chicken cubes by turning frequently for 2 minutes, then
add the yellow milk and stir-fry for 2 minutes.
Add the Garlic paste and stir-fry for
1 minute, then add onion and stir-fry for 3 minutes -
enough to remove the moisture content. Now add the garam
masala and stir-fry for 2 more minutes. Your total frying
time is around 10 minutes, and the Chicken is half cooked.
Add the yoghurt, cream and ground almonds
and when it starts to simmer turn the heat down and stir-fry
for 10 minutes more to ensure it does not stick, adding
milk or water as necessary.
Place saffron strands in a little warm
water and extract as much color as you can by gently mashing
with a teaspoon.
Check that the Chicken is cooked right
through by cutting a large piece across. Simmer on if
required. Just prior to serving add the saffron and salt
to taste. Garnish with the coriander and almonds, and
serve immediately
Use large fish for korma. Cut the
fish into medium pieces.
Put cut fish in a cooking dish, add yogurt, onion paste, ginger
paste, garlic paste, coriander paste, cardamom, cinnamon, lemon
juice, oil, salt, sugar and 1 cup water.
Mix
well. Heat covered in low heat for 10 to 15 minutes. Turn over
the fish once. When the water is almost dried up, add green chili
and Kewra (aroma) water and cook it for another 30 minutes in
low heat. When the oil begins to float on top. The Fish Korma
is ready.
Wash and wipe the tomatoes, slice
the top and then scoop out the pulp and keep it aside.
Cook the fish in salted water until tender. When
cool, shred coarsely.
Fry chopped onions, green chillies and ginger
until light brown. Add tomatoes, fish, 'garam masala,' salt, black
pepper, ketchup and tomato pulp and stir for a few minutes until
dry. Fill tomatoes with this mixture and bake in low temperature
in an oven until tomato skin is tender or shallow fry stuffed
tomatoes. Garnish with mint leaves. Serve hot.
Peel carrots. Divided length wise.
Cut slices in a slanting manner. Thread French beans. Cut into
½" diagonal slices. Heat oil. Add onions and cook
till transparent. Add ginger and green chillies. Cook for ½
a minute. Add turmeric powder. Mix well. Add tomatoes and cook
for 4-5 minutes. Add garam masala, coriander powder and red chilli
powder. Cook till oil separates. Add beans, carrots and peas.
Stir fry for 4-5 minutes. Cover and cook on low flame till vegetables
are done. Add tandoori masala and powder cloves. Mix well. Serve
hot.
Place the chicken in a pan with
the crushed garlic and ginger and one litre water. Boil till the
chicken is done. Remove the chicken from the pan but keep the
stock. Take the chicken off the bone and cut into long strips
and keep aside. Place the stock on the fire; add a little more
water if required. Stir in the flour a little at a time, and make
sure it does not form any lumps. Slowly pour in the milk and stir
till the sauce is smooth. Mix in 1 tbsp of butter and allow the
sauce to simmer for a few more minutes till it thickens. Remove
from heat and keep aside. In a baking dish, Place the chicken
at the base, and cover with the freshly ground black pepper, coating
the chicken layer evenly. Sprinkle in the chopped green chilli,
then chopped coriander leaves. Sprinkle lemon juice over the chilli
and coriander layer. Add salt. Pour on the white sauce to form
an even layer and to cover the chicken totally. Sprinkle the grated
cheese over the white sauce and dot the cheese layer with cubed
butter, and then pour the lightly beaten egg. Bake in an over
till the top is nicely browned and the cheese has melted.
Heat the ghee in a pan, fry the
onions till brown. Remove, drain excess ghee and blend the onions
to a smooth paste. In the same pan, fry the garlic and keep aside.
Allow the ghee to cool. Mix the onions paste, garlic, the remaining
ingredients, and fish pieces with the ghee and keep aside for
2 hours. Skewer the fish pieces and roast in a tandoor / oven
/ grill for 10-15 minutes. Remove, baste with butter and cook
further for 5-7 minutes.
Remove from skewers and serve hot.
Heat milk in a heavy pan; bring
to slow boil, stirring with a wooden spoon. Add the grated carrots
and green cardamoms and cook over medium heat for 30-45 minutes
or until the milk has almost evaporated. Add the sugar stir and
cook until it dissolves completely. Add the ghee stir and cook
until the carrots are slightly caramelized. Reduce the heat add
the almonds and pistachios and cook for 5-6 minutes. Serve hot,
garnished with pistachio / almond flakes and grated khoya.
Melt butter / oil in a heavy bottomed
pan over moderate heat. Add besan, coconut, and nutmeg. Cook for
about 5 minutes stirring constantly. Add sugar, continue to cook
for 10-15 minutes or the mixture is thick and deep golden brown.
Transfer to a clean flat surface. When cool enough to handle,
shape into 24 equal-sized balls. Garnish with silvered nuts and
serve.
Cumin (jeera) seeds roasted
and crushed a pinch.
Water as required
Mix together besan, salt and baking
powder in a bowl, gradually add water whisk to a smooth batter,
having a consistency of heavy cream. Heat oil in a pan; pour about
2-tbsp batter at a time into a frying spoon with several holes.
Hold the spoon above the pan and press the batter through the
holes with your fingers. They will forth in the hot oil, then
rise to the surface. Fry until crisp and golden in color. Remove,
drain on paper towels. Repeat till all the batter is used. In
a bowl of warm water, put 2-3 tbsp of boondi, leave to soften,
and then gently squeeze between palms to remove excess water and
keep aside.
Mix yoghurt with salt and spices in a bowl until smooth and creamy.
Stir in the soaked boondi and serve chilled as an accompaniment
to any meal.
First make a syrup by boiling molasses
in 1 ½ cups of water. Then add salt to the ground rice
and pour water to make a mixture. Coat the khola with oil and
heat. Put 2 tablespoons of the mixture into the khola and cover.
Sprinkle water on the cover. After 4 minutes remove the pitha
and place in syrup. When all pithas have been dipped in syrup,
boil for some time and allow to cool. Then place in milk and leave
overnight.
First add salt to the ground rice
and moisten by sprinkling lukewarm water. Boil water in a steamer.
Sieve mixture to look like bread crumbs. Take an earthen pot of
approximately 3 ½ -4 inch diameter and spread mixture evenly
to cover all sides and fill until half full. In the centre put
coconut shavings and molasses as desired. For extra richness,
khirsa can also be added. Now fill up the bowl with ground rice.
Cover the bowl with cloth and place upside down over steamer.
Cover the steamer. After five minutes, remove while still covered
in cloth
First boil milk then reduce to
1 ½ cups over slow heat by which time it will be a soft
creamy yellow solid (khirsa). Add ½ cups sugar. Mix rice
powder, molasses, and water. Add water slowly to make a semi-thick
mixture similar to pancake batter. Heat non-stick pan. Brush the
pan with oil. Pour ½ cups mixture into pan and rotate to
spread the mixture evenly over surface. When it dries, put 1 tablespoon
of the reduced milk and sugar mixture on one side and fold lengthwise.
Press lightly with a spoon and remove from pan.
First make syrup by mixing sugar
and water. Sieve then add rose water. Mix the ground rice, flour,
baking powder, salt and sugar together. Add eggs to milk and ghee
and then add to the ground rice mix. Place the pan over slow heat.
Add 1 tablespoon of the mixture. When bubbles appear, turn. When
both sides are done, dip into syrup for 3-4 minutes.
You can use any of these following vegetables: Sim, eggplant, sweet pumpkin, borboti, korola, green papaya, okra, green banana, potato etc. First remove skin if needed and then boil and mash or chop vegetables in food processor or by hand. Mix with chopped onion, green chili, fresh coriander or mint leaves and salt. Last of all add mustard oil (should have strong smell and taste) according to taste and serve with boiled rice.
First mince the chicken and grind all ingredients together except eggs and salt. Now mix in the eggs and salt. Shape into sausages, put on skewers and cook over charcoal fire or in rotisserie until tender. Lastly it garnish with onions and lemon. And it is ready for serve.
First heat a tbsp of oil and season with panch phoron and kashmiri chilies. Now add the pineapple and cook on full heat. Add chopped dates or apricots, chopped ginger, sugar and salt. Cook until the pineapple cubes are soft; at last add lime juice when cooked. Now it is ready to serve between 8 peoples.
