Thursday, 31 March 2011

Boondi Laddoo


1. Bundi
2 1/2 lb chickpea (gram flour)
1 heaped tpsn coarsely ground cardamom
yellow colour (optional)
pinch safron soaked in a little water
2-3 cups water
oil for deep frying

2. Syrup
2 lb sugar
3 cups water
1 pinch saffron
yellow colour (optional)

3. Ladu

1/2 tspn nutmeg
8 oz slivered almonds
1 oz raisons
2 gram saffron

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1. Mix the flour and cardamom in a large bowl, add water, saffron and colour if using to make a thick batter. Let it sit for 20 minutes, add more water if neccesary.
2. Heat the oil in a large wok or karai.
3. Place the bundi jaro/sieve (see pic 3rd in first set), over the hot oil and pour a ladleful of batter on the jaro, rub the batter on the jaro/sieve, so that fine bits of batter fall into the hot oil to make little balls (bundi). Remove from the oil into a large container.
4. Repeat this step until all the batter is used up.

Syrup / Chasni
Place the sugar, saffron and water in a saucepan, bring to boil. When the syrup forms a thread beween two fingers, add it to the bundi.

Mix the bundi with the almonds, nutmeg, raisons and saffron, add the syrup, mix well.
Form medium sized balls (slightly smaller than a tennis ball)
makes 45.

Gulab Jamun

1 1/2 cups full cream milk powder
1/2 cup plain flour
1 table spoon semolina
1/2tspn roughly ground cardamom
1/4 tspn saffron
1 heaped teaspn baking powder
1 tablespoon oil
1 cup whipping cream

Syrup2 cups sugar
1 cup water
1/2 tspn saffron
yellow food colouring (optional)

Oil for deep frying

For Jamboos
1. Mix together milk powder, flour, semolina, cardomom, 1/4 tspn saffron,and baking powder.
2. Add warm oil to the mixture, mix, until you get a crumbly consistency.
3. Bind the mixture with the whipping cream into a soft dough (not sticky). Add a little milk or flour if necessary.
4. make 1 inch sausage like shapes

5. Deep fry at a very low temperature, otherwise they will brown and the centres will be uncooked.
6. To make the syrup, boil the water, saffron, yellow colour (optional) and sugar over medium heat for 5 minutes. Pour into a bowl

7. Use a thin cocktail stick to make a hole horizontal through jamun, to facilitate absorbtion, place in the syrup.

8. The jamuns need to soak in the syrup for at least 2 hours.

Sweet corn with red bell pepper

2 tbspn oil
1/2 tspn mustard seeds
1/2 cumin seeds
3 large tomatoes; blanched peeled and liquidised; or 200gm tin of peeled tomatoes; liquidised
2 tspn tomato pure
2 tspn grated ginger
3 tspnn minced garlic
1 red chille; minced
2 red romano peppers; diced
2 corn on the cob; boiled and kernals removed with a sharp knife4 large tomatoes; blanched,
1 tspn cumin powder
2 tspn coriander powder
1/2 tspn tumeric
1/2 cup water
Salt to taste

1.Heat the oil in a pan, add mustard and cumin seeds let the seed pop.
2. Add the garlic, ginger and chilli, give a good stir
3. Add the fresh tomatoes, stir and cook for about five minutes;
4. Add the tumeric,cumin and coriander, mix and cook for a few minutes.
5. Add the sweet corn, red pepper , tomato puree, salt and water. Cook for 15 minutes.

Dry Chilli Chicken


  • Chicken boneless                                  - ½ kg
  • Onion                                                   - 2
  • Soya sauce                                           - 2 tbsp
  • Egg                                                      - 1
  • Pepper                                                 - ½ tbsp
  • Green chilly sauce                                 - 1 ½ tbsp
  • Ajinomoto                                             - a pinch
  • Garlic paste                                          - ½ tbsp
  • Corn flour                                             - 1 tbsp
  • Garlic                                                    - 4 pods
  • Green chillies                                        - 1 or 2
  • Capsicum chopped                               - ½ cup
  • Vinegar                                                  - ½ tsp
  • Oil to fry
  • Salt to taste

  1. Wash and clean the chicken pieces
  2. Marinate in soya sauce, salt, beaten egg, pepper pwd, green chilli sauce, aginomoto, garlic paste and corn flour for 1 hour.
  3. Heat oil in a fry pan, fry the marinated chicken till they turn dark brown in color.
  4. Remove excess oil, by wrapping in tissue paper.
  5. In the hot oil, add chopped garlic, grenn chillies , onion and fry for 2 mins.
  6. Now add fried chicken, capsicum and sauté on medium flame.
  7. To this add, soya sauce, green chilli sauce, pepper, ajinomoto and mix well .
  8. Turn off the flame, add ½ tsp vinegar and stir.
  9. Serve hot with Fried rice or Noodles.

Poached Eggs in Spicy tomato+ chilli masala

2 to 3 spring onions; chopped
2 cloves garlic; roughly chopped
1 to 2 hot green chillies; chopped lengthways
1 mild green chilli; chopped into rings
1/2 Red Pepper; cut into strips
8 cherries tomatoes; quartered
1 tablespoon chopped coriander
1 tablespoon olive oil

1. Heat the oil in a non-stick frying pan
2. Fry the onions and the garlic for two mins
3. Add the green chillies
3. Add the red peppers; fry for about two minutes
4. Add the tomatoes, fry until soft.
5. Add the coriander, mix and break two eggs on top of the mixture.
6. Cover and cook until whites are cooked and the yolk is runny.

Besan Cheela

1 cup chickflour
1 tablespoon chopped spring onion
1 tablespoon chopped methi /fenugrek leaves
1 tablespoon chopped coriander leaves
2 cloves garlic; minced
1 inch ginger; grated
1 green chilli; chopped fine or minced with the garlic
1/4 tspn ajma or 1 tspn chopped thyme
salt to taste
1 cup warm water
oil spray

makes 10 (31/2 inch diameter); enough for 2 people. If you want to make 2 plates for khana triple the recipe.

1. Mix the onions, coriander, fenugrek garlic, ginger chilli and flour.
2. Add salt and ajma, mix
3. Add water slowly to get a runny mixture, leave for 1/2 hour.
4. Heat a frying pan, spray with oil and put a small ladle of batter
5. Turn over when bubbles appear on the surface. Cook for a minute or so and place on kitchen paper to drain, repeat until all the batter is used up.

Samosa + Patti

4 cups plain flour
1 tsp salt
4 tbsp vegetable oil
cold water
1/2 cup oil mixed with 2 tbsp flour to spread on pastry, extra flour for rolling
1. Mix salt oil into the flour until it is crumbly, add enough cold water for a chapatti-like dough.
2. Divide the dough into about 20-25 balls, Roll out with into 3 inch circles.
3. Spread oil and flour mixture over one roti, place the second one one top, pressing together gently, repeat until you have pile of seven rotis.
4. Roll out the whole pile until it is 7-8 inch in diameter, use extra flour during rolling if necessary.
5. Place on a medium hot tawa, cook lightly on 1 side then turn the roti over and cook lightly on the other side for approximately 20 seconds

Remove the top roti, turn over and remove the roti from the other side, repeat until all seven are separate. .
Wrap the samosa pastries in the tea towel.
When all the pastries are made, pile them evenly on top of each other, cut them into half, cut the top and bottom of to make them straight.

½ kg minced chicken breast
1 bunch spring onions
2 cloves garlic (minced)
½ inch ginger (minced)
2 to 3 finely chopped green chillies
½ cup chopped coriander leaves
salt to taste
1 teaspoon garam masala
1 table spoon Lea and Perrins Worcestershire Sauce.
1 tspn English mustard
Dry cook the minced chicken with garlic, ginger, chillies and salt, until all the water evaporates, break the lumps if they form. Add Worcestershire sauce, mustard mix, and remove from heat when cooked, let it cool
Add garam masala, onions and coriander.
Folding the Samosas
Flour and water paste
Fold one end over in a diagonal to create a triangle stick down using the flour and water paste, then fold again, the other way, sticking it down with the paste. Fill the triangle with the filling ; fold the flap, glue down using the flour paste. Repeat for until all the filling is used up.

Deep fry 3-4 at a time until golden.

Salmon Cutlets

1 lb Salmon fillet; skinned
12 oz (3 medium) potatoes; peeled and halved
3 cloves garlic; minced
1 1/2 inch ginger; grated
2 green chillies; minced
2 tablespoon chopped coriander
1/2 lemon; juiced
salt to taste
Oil Spray or a litte oil and brush
1 egg
1 cup bread crumbs

1. Steam or poach the salmon, place in a large bowl and flake
2. Boil the potatoes, mash and add to the salmon
3. put aside
3. Pre-heat the oven at 200 Centigrade
4. Add the garlic, ginger, chillies, coriander, lemon juice and salt to the fish / potato mix
5. Mix everything, let the mixture cool a little.
6. Make a lemon size ball with the fish mixture, flatten and place on a ungreased tray, make them all
7. Grease another tray with oil spray or oil and brush.
8. Beat the eggs, and place the bread crumbs in a saucer or small plate
9. Dip the fish cake in the egg, and then into the bread crumbs so that they are completely coated, place on the greased tray
10. Repeat until all are done. (I made 10)
11. Place in the oven and bake for 20 - 25 minutes or until brown.

Dry chilli paneer


  • Paneer                          - 200 g
  • Onion                           - 2
  • Capsicum                     - 1
  • Green chilly                   - 2 or 3
  • Garlic                            - 4
  • Corn flour                     - 1 ½ tbsp
  • Maida flour                   - 1 ½ tbsp
  • Soya sauce                   - 2 tsp
  • Tomato sauce               - 1 tbsp
  • Chilli sauce                   - 1 tbsp
  • Lemon juice                  - ½ tbsp
  • Pepper                         - ½ tsp
  • Oil to fry
  • Salt to taste


  1. Chop the paneer into cubes.
  2. Dice onion, capsicum to cube shape.
  3. Slit green chillies lengthwise.
  4. Crush garlic to small pieces.
  5. Make a thick paste of corn flour, maida, salt and little water.
  6. Heat oil in a frying pan.
  7. Dip the paneer cubes in the above paste and fry till golden brown.
  8. Take it aside and drain the excess oil in kitchen paper.
  9. Heat a wide fry pan and add 2 tbsp of oil.
  10. Add onions and fry on high for half a minute.
  11. Add green chilly, garlic, capsicum  and sauté further.
  12. Now add sauces, pepper and salt.
  13. Stir well.
  14. Add fried paneer cubes.
  15. Mix well , smothering the paneer cubes  with the sauce.
  16. Remove from flame, add lemon juice and combine.
  17. Garnish with freshly chopped coriander leaves.

Fish Finger

·Fish                                  - ½ kg
·Eggs                                 - 2
·Lemon juice                       - 2 tbsp
·Black pepper pwd              - 2 tsp
·Bread crumbs                    - 1 cup
·Oil to fry
·Salt to taste

1.     Clean and cut Fish into finger shaped lengthy pieces.
2.     Marinate with lemon juice, pepper pwd and salt.
3.     Keep in fridge for  ½  an hour.
4.     Take a small bowl, drop the egg and beat well.
5.     Dip the marinated fish finger in beaten egg.
6.     Then cover it with bread crumbs.
7.     Roll in palms to coat the crumbs nicely.
8.     Heat oil in a fry pan.
9.     Deep fry the fish finger, until they are cooked and crispy.

Chicken Biryani

chicken biryani1.JPG

  • Fresh chicken- 2 (approx 700gms each), cut into 8 pcs each

  • Finest basmati you can find- 3 steel glass full OR about 4 and a half cups

  • Onions (sliced)- 7 medium

  • Ginger- 1/2 cup chopped

  • Garlic-1/2 cup chopped

  • Almonds- soaked and peeled, a handful

  • Raisins and cashews- handful

  • Mint- 1 cup chopped

  • Juice of 1 large lemon

  • Saffron -a pinch soaked in milk

  • Pure desi ghee-1/2 cup

  • Garam masala- 3-4 tbsp (freshly ground)

  • Bay leaves-2

  • Butter-50 gms

  • Aniseed powder(saunf)-1 tsp

  • Green chillies- 2 sliced

  • Salt and pepper to taste

onion,ginger and garlic.JPG

Chopped onions, ginger and garlic.

washing basmati rice.JPG

Wash basmati and soak at least 1 hour before.

making stock.JPG

Make the stock-In a pressure cooker take the lesser desired parts of the chicken like neck and all, add a handful of onions alongwith a tbsp each of ginger and garlic as well as some garam masala and bay leaves and give 5-6 whistles, strain and keep stock aside.

frying chicken.JPG

Fry rest of the chicken in desi ghee, till golden brown,drain and keep aside.

frying onions.JPG

In the same ghee fry the onions ,ginger and garlic till golden, drain and keep aside.

nuts and raisins.JPG

Now fry the nuts and raisins in this ghee.

soaking saffron.JPG

Soak saffron in milk.

stock and spices.JPG

Take a heavy bottom pot like the one shown above,OR you can use whatever you have at hand. Bring the stock to a boil, add 2 tbsp garam masala to it, then the drained rice, add salt .Let rice cook covered till almost done.

adding chicken and onions to boiled rice.JPG

Add chicken and onion, ginger garlic fried , dot with butter/ghee.

adding mint.JPG

Add chopped mint, dry fruit and saffron.

squeeze a lemon.JPG

Squeeze lemon juice,add rest of garam masala and saunf powder, adjust seasoning , you can add finely sliced green chillies too.Combine everything well very, very gently so as not to break the rice.

seal pot with dough.JPG

Seal top of pot with some dough, put on "dum" (put in moderate oven or on slow heat for 10-15 minutes).

Mutton Curry... Punjabi Style

Rara gosht.JPG

  • Mutton-1/2 kg

  • Onions- 4 large (pureed)

  • Ginger + garlic paste-1 tbsp

  • Tomatoes-2 medium (pureed)

  • Pure desi ghee-2 tbsp

  • Refined oil-4 tbsp

  • Curd-1 cup

  • Garam masala-1 tbsp

  • Cumin seeds-1 tsp

  • Deggi mirch-1 tsp

  • Salt and black pepper to taste

  • add 1 green chilli if you like it hot!

Heat refined oil in a heavy bottom pan, add the onions and cumin seeds and fry till brown now add the ginger+garlic paste and fry again for 2-3 minutes, add tomato puree and fry till masala separates now add the curd and mutton together along with the ghee, garam masala, deggi mirch and salt and pepper, also add 1/2 cup hot water, mix well.Transfer mutton + masala to a pressure cooker and give 8-9 whistles, turn off stove and let pressure drop by itself.Open cooker and check if mutton is done, transfer to the same heavy bottom pan again and roast atleast for 20-30 minutes till dry and browned.