Roasted chana chaatMethodIn a bowl, mix roasted chana with the chopped veggies, the coriander leaves and the ghee and finally add little salt for taste. Squeeze the juice of half a lemon and mix it well. Great smelling, great tasting chat is ready! Serve with tea or coffee.

Ingredients: 1 cup roasted chana 1 medium onion, cut into small pieces1 medium tomato, cut into small pieces2 or 3 finely cut green chillies or according to taste1 tbsp gheeSome finely chopped Coriander Leaves (Optional)Juice of half a lemonSalt to tastePressure cooker recipesPressure Cooker Spares

A pressure cooker is the surest way to quick and healthy meals. When following the instruction manual, the pressure cooker is a safe bet. It is the best way to cheaper meals too as food cooks quickly under pressure thereby saving fuel. Here are a few tips that can be followed in successfully handling a pressure cooker: Always use a cooker with sufficient quantity of water. Ensure that the vent tube is free of blockage before closing the lid Place the weight only when steam comes out steadily through the vent tube Store the cooker with its lid open to prevent mustiness Check the valve seat for clogged food particles; clean after every use. After every use, hang out the gasket on a peg till the next use. This

helps it last longer. To release pressure quickly, place the cooker in the sink; run cold water over it to cool it and hence reduce the pressure.

How to sprout mung beansSpecial K Challenge

Ads by Google2 weeks is all you need to look special. Take the challenge today! yahoo.2weekschallenge.com

Take the required amount of beans. I have 1 cup of mung bean here. Remember, it will double once sprouted.So prepare only the amount you can consume within 2 weeks.Wash your beans well in cold water till the water runs clear. Drain and then place it in a bowl or sprouter if you possess one. Fill it with cold water until immersed well. (2 to 3 times the quantity of the seeds).Soak overnight or at least for 8-12 hours.Drain the water well. Rinse again with cold water and drain it again.You can use cheesecloth, paper cloth or just a plain jar for sprouting. If you are using plain jar, then cover it with a light cloth.Place them in a low light and at room temperature. How long to grow your sprouts and approximate days taken: If you want only little sprouts, (1/4 – 1/2 inch roots): Rinse and drain

every 8-12 hours for 2-3 days.

If you just want to grow big mung sprouts (1 – 3 inch roots): Rinse and drain every 8-12 hours for 4-5 days. Nutritional info: Vitamins A, B, C and E ; Calcium, Iron, Magnesium, Potassium; Amino Acids; Protein: 20%

Sweet wafflesMethodMix flour and 1 tsp sugar. Stir in the butter, egg yolks, milk, rind and flavoring. Set aside for 15 minutes. Whip whites until stiff. Whisk in remaining sugar and fold into batter. Brush hot waffle iron with butter in a frying pan. Cook waffle mixture for 3-4 minutes on each side before turning out and dusting with cinnamon sugar. For apple topping, saute apple segments in hot butter for 5 minutes on a fast flame. Caramelize with honey on the heat and finish with rum. Spoon onto waffles and serve hot with ice cream or cream topped with a sprig of mint.

Ingredients: 250 gm flour 1 tsp heaped castor sugar75 gm melted cool butter3 eggs, separated400 ml milkGrated rind of any citrus fruit1 tsp vanilla essence or rum2 tsp melted butter for cookingTopping2 tsp castor sugar1/2 tsp cinnamon powder4 apples, peeled, cored and each cut into 8 pieces2 tsp honey1 tsp rumIce cream/ creamMint sprigs

Upma pakodaMethodMix together upma and rice flour to make a thick paste. Add some water, if needed. Adjust salt. Heat oil in a pan and drop small portions of the prepared batter carefully. Fry for some time until the pakodas turn golden brown in colour. Then remove them from the oil and spread on a paper towel to absorb excess oil. Repeat the same process with rest of the batter. Enjoy these pakodas with your favorite chutney. These are perfect evening snack with tea/coffee. Ingredients: Some leftover upmaSome rice flourSalt, if neededOil to deep fry

HamburgerMethodMix the ingredients together and form into burgers. Refrigerate for an hour at least.

Heat oil and fry the burgers, first on high heat, then lower the heat, till cooked through and brown on both sides. Split a roll horizontally. Smear a little mayonnaise and mustard over the lower piece. Place the burger over it, place a slice of cheese and top with some salad and cover with the other half of the bun. Ingredients: 1 cup minced mutton 1 tsp ginger garlic pasteSalt to tasteDash of black pepperOil to pan fryBurger rollsMustard sauceMayonnaise sauceCabbage, shredded and mixed in a little mayonnaiseCheese slice (optional)

Mushroom potato rollsServings : 4Time Taken : 30-45 minsRating : Add to Favs MethodHeat oil in a pan and lightly brown the onions. Add the tomatoes and cook till soft. Then add the salt, mustard powder and chilli flakes, stir. Add the mushrooms and saute for some time. Now add the tomato sauce, mix and add the Wostershire sauce and vinegar. Stir well and keep aside. In a mixie, grind the bread into crumbs and keep aside. Boil and grate the potatoes. Keep aside to cool. Now add the salt and butter to it, mix and knead with your hands. Sprinkle 1 tbsp of maida and mix again. Take small amounts of mashed potato and flatten them into round shapes. Add a spoonful of the mushroom filling onto each of these, gently seal into rolls Heat oil in a kadai for deep frying. In the meantime make a thin maida batter with water in a bowl. Now gently dip the potato rolls into the batter, then roll them over the bread crumbs. Deep fry till crisp and brown. Serve hot with ketchup. Ingredients: For the filling: 5-6 tbsp oil1 bowl of chopped onions1 bowl of chopped tomatoesSalt to tasteMustard powder, to tasteRed chilli flakes, to taste2 bowls mushrooms - boiled and chopped2 tbsp tomato sauce1 tsp Wostershire sauce1 tsp vinegar

For the potato shell:5-6 potatoes2-3 slices of bread Salt to taste 2 tbsp butter7 tbsp maida/all purpose flourWater - for batterOil - for deep frying

Coconut Milk RiceMethodWash rice and soak in water for 30 minutes. Fry the cinnamon, cordamom and cloves in a pressure cooker in oil/ghee. Add onion and salt and fry till the smell of fried onion is in the air. Add salt, green chillies and capscicum and fry. Now add rice and after frying add the coconut milk and close the cooker. Cook upto one whistle. If desired, after opening you can add pudhina leaves and fried cashews for taste. Ingredients: 1 cup - rice, washed and soaked in water for 30 minutes 2 cups - coconut milk 1/4 cup - onions, cut into pieces 1 tbsp - capsicum, cut into pieces 1 tsp - ginger garlic paste 1 small piece - cinnamon 2 pods - cloves2 pieces - cardamom1 tbsp - mint leaves, optional2 - green chillies, either cut into pieces or ground to a paste 1 tbsp - oil/ghee for frying salt to taste

Hyderabadi dum biryaniMethodClean the chicken and add chilli powder, coriander powder, ginger garlic paste, salt, turmeric powder, chicken masala, curd and keep aside for about 30 minutes. Add enough oil and fry finely chopped onions till golden brown colour. Remove from oil. Now drop the marinated chicken in that oil and keep it aside. Take rice in another vessel, add whole garam masala, biryani leaves, salt and allow it to cook. When rice is half cooked, strain it. Cook the chicken and add pudina and coriander leaves. After that, add half the boiled rice and fried onions. Add remaining rice and onions layer by layer and cover the vessel with a lid (don't allow pressure to go out). Reduce flame and cook for 40 min. Finally, add lime juice mixed with turmeric powder through small holes made in the rice. Serve with raita. Ingredients: 1 kg - chicken 1 kg - rice1 bunch - pudina1 bunch - coriander leaves4 to 5 - onions3 tbsp - ginger garlic paste1&1/2tbsp - chilli powder

1/2 tbsp - turmeric powder3 tbsp - chicken masala2 tbsp - coriander powderWhole garam masala3 to 4 - biriyani leaves 1 cup - curd2 – lemon

Bengali mutton potato curryBy : PavithraCategory : Meat, Bengal, MuttonServings : 4Time Taken : 15-30 minsRating : Add to Favs MethodMarinate cleaned mutton in 1/2 tsp turmeric and 1/2 tablespoon mustard oil for half an hour. Dissolve turmeric, chilli powder, coriander powder, ginger paste, and cumin powder in 3 cups of water and keep aside. Heat mustard oil, pour in the masala solution all at once Cook till the oil comes to the surface. Add green chillies and boil. Simmer with a lid on for 10 minutes. Now add the marinated mutton, stir well and cover the pan. Cook on medium heat for half an hour till the meat is almost done. Fry the potato slices in oil in another pan till they are golden in colour. Add the potatoes to the meat, add salt and cook covered for about 15 mins Simultaneously, heat ghee in a frying pan, add the coconut pieces and fry well till they are brown. Now add cumin and fry till they sputter. Remove from the fire, and pour the ghee, coconut, and cumin over the mutton curry. Stir well, remove from fire and set aside for a while before serving. Ingredients: 1/2 kg mutton, cut into medium-sized pieces 2 potatoes, chopped in four3 green chillies, slit length-wise1/2 tbsp ginger paste1/2 coconut, diced finely 1 tsp turmeric powder1 tsp chilli powder1 tsp coriander powder1 tsp cumin powder1/2 tsp cumin seeds 1 tbsp mustard oil1 tbsp ghee3&1/2 cups water

Salt to taste

Bihari Seekh KababsBy : YasminCategory : Lamb, Mutton, Kababs, BiharServings : 2Time Taken : 30-45 minsRating : Add to Favs MethodMix all the ingredients and keep it marinated for half an hour.

Set in the skewers and roast in an oven at suitable roasting temperature untill the water dries and the kababs are well browned. Take out of the skewers and garnish with onion slices and green chillies. Normally this dish is prepared on the burning charcoal but it is no different in taste if made in oven carefully. Ingredients: 1 Kg of Mutton, cut in length, around 1" in breadth.250 gm of Onion paste1 small pod of Garlic paste20 gm of Ginger paste1 table spoon of Black Pepper powder25 gm Raw Papaya pasteChilli Powder and Salt to taste1/4 teaspoon Saffron color3 tablespoon raw Mustard Oil

Moong Dal Ka HalwaMethodGrind moong dal coarsley. Heat ghee in a thick bottomed dekchi and fry the dal till golden. Add milk and cook till the milk has been absorbed. Add mawa and cook on a low fire, stirring continuously till the dal and the mawa are well blended. Remove from the fire and keep aside. Make sugar syrup of one thread consistency, add saffron and cardamom powder to it. Add the fried dal to the syrup and stir quickly till it mixes well. If you want you can add thin silvers of blanched almonds. 1 1/2 cup - moong dal (soaked)1 1/2 litre - milk1 cup - sugar3/4 cup - mawa (well crumpled)1/2 tsp - saffron soaked in a little milk5 nos - cardamoms (powdered)6 tbsp - ghee

Jodhpuri Mirch PaneerMethodChop onions. Slit whole green chillies. Soak and make paste of red dry chillies. Heat oil. Put jeera and fry onions till slightly brown. Add garlic-ginger paste, chopped ginger, red chilli paste, tomatoes and whole green chillies. Fry till masala leaves the sides of the pan. Add salt and garam masala. Put the paneer and cook for 2-3 minutes and serve. Ingredients: 200 gm - cottage cheese (paneer)3 - big tomatoes2 - onions1 tbsp - ginger & garlic paste1 tsp - jeera2 tbsp - oil1 tsp - long strips of ginger1/2 tsp - garam masala10 to 12 - green chillies3 - dried red chilliessome chopped green coriander leavessalt to taste

Cashew BarfiMethodGrind cashews in a blender till you have a fine powder. Knead the ground cashew with powdered sugar, milk powder, cardamom, ghee and a little milk. Knead till you get a thick buttery dough. Roll out and cut into diamonds. Bake in the oven till a light golden brown. Ingredients: 4 tbsp - milk powder1 cup - powdered sugar½ tsp - powdered elaichi1 cup - cashews1 tbsp - gheea little milk

ShikanjiMethodCombine lime and ginger juice in a bowl. Heat water and sugar in a pan, bring to boil for 30 seconds. When syrup is cool, stir in lime and ginger juice and chill. To serve, add 2 tablespoons of syrup to a glass of chilled water, and add some crushed ice. Ingredients: 1/2 cup - lime juice1 tbsp - juice extracted from fresh ginger root1 cup - white sugar2 cup - water

Parath ParanthaMethodKnead the flour into dough. Then roll the dough into a shape of a chapatti. Sprinkle red chilli powder, salt and garam masala. Smear Clarified butter on it, mix and spread it evenly. Now slice it into 16 squarish pieces. Place pieces, one on top of each other. Compress and roll into shape again and deep-fry it in clarified butter on low flame. Parath parantha is ready to eat. Serve hot with sabzi, pickle or chutneys. Ingredients: flourred chilli powdergaram masalaclarified buttersalt to taste

Shahi TukdaIngredients: 5 slices - breadghee for frying For Syrup:100 gm - sugar100 gm - thick rabri (reduced milk)1 sheet - silver leafcashew nuts/pistachio for garnish

2 drops - rose essence50 ml - waterMethodCut each slice of bread into 4 triangles after trimming their sides. Make a thick sugar syrup by boiling the listed ingredients. Heat the ghee and fry the bread. Soak the sugar syrup for 5 minutes. Arrange the slices on a platter and top it with rabdi. Garnish with silver leaf and nuts.

RasagollaMethodMix sugar with water. Place on fire and stir till sugar is dissolved. Allow to boil for 2-3 minutes. Add the paneer balls, and cover. Cook for 20 minutes. During this time open the lid; sprinkle the balls with water, 3-4 times. When rasagollas expand and float on top,( about 20 minutes) slowly pour ½ cup of water and switch off the fire. Allow to cool. Serve after they are well soaked. For Rasamalai:Prepare Chhenna mixture as for rasgollas. Shape into 2 cm round balls and press slightly to form discs. Prepare syrup and cook them as for rasagollas. Let them soak in syrup for 3-4 hours. Boil 1 liter of full cream milk. Add sugar to taste. Flavor with cardamom and saffron. Drain the chhenna discs from syrup and add to hot milk. Serve hot or cold( If serving cold some extra malai or cream can be added on top). Ingredients: chhenna made with 1 liter milkmaida - 1 tspsugar - 2 tspsugar candy (misri) - few piecesadd maida to chhenna and knead welladd sugar and mix lightlyshape into 2 cm round balls, keeping a piece of sugar candy in the centre For Syrup:sugar - 3 cupwater - 4 ½ cup

Malai Angoor KheerMethodFor Malai Angoor:To prepare angoor, remove 2 Tbsp of chhenna and keep aside. Add maida to the remaining chhenna and knead till smooth. Make 1 cm round balls.. Dissolve sugar in water and boil. Add the balls and cook covered for about 15 minutes, sprinkling water over them every 5 minutes. For Kheer:To prepare the kheer, mix 2 tbsp of reserved chhenna with 1 Tbsp of sugar and cook stirring in a small fry pan till thick. Allow to cool. Boil milk till it is reduced to 2 cups. Add remaing sugar and stir till sugar is dissolved. Add it to the chhenna mixture and stir till well mixed. Add cardamom and saffron. Add the angoor drained from syrup. Let it soak at least for 1 hour.

Serve garnished with nuts. For Malai Angoor:chhenna made with 1 liter milksugar - 1 cupwater - 2 cupsmaida - 2 tsp For Kheer:milk - 1 litresugar - ¼ cup or to tastecardamonm saffron - littlealmomd and pista to garnish

Summer Tomato Pasta SaladBy : Dhivya KarthikCategory : SaladsServings : 2Time Taken : 15-30 minsRating : Add to Favs MethodUse any tomatoes you like. Dessed if required and chop. Cook the pasta according to the package instruction until just tender. Meanwhile, mix together the oil, vinegar, lemon zest and about 1 tbsp lemon juice along with basil leaves. Season with salt and pepper. Add the tomatoes and cheese. Toss it well and let it sit until the pasta is cooked. Drain the Pasta and toss with the tomatoes mixture. Serve it immediately garnished with more basil if desired. Some yummy garlic bread as an accompaniment would make this picture perfect! Ingredients: 2-1/4 cups wholegrain dried Penne Pasta (use any pasta you like) About 3-4 cups of cherry tomatoes, halved (or or any sweet tomatoes)1 to 1-1/2 cups of cubed fresh mozzarella cheese (You can also use Paneer instead)1/4 cup olive oil1 tbsp balsamic vinegarZest and juice of 1 large lemonA few fresh basil leaves, shreddedSalt and pepper to taste

Easy prawns roast

By : Friends cookysCategory : Prawn, MalabarServings : 4Time Taken : 15-30 minsRating : Add to Favs MethodClean and wash prawns. Heat oil in a kadai and saute onion. When it turns brown, add ginger garlic paste and chillies. Add tomatoes and the powders. Stir till the tomatoes are cooked Add vinegar, prawns and salt Cook till done.

Garnish with curry leaves and coriander leaves. Ingredients: 1/4 kg - prawns2 - onions (chopped)2 - green chilies (slit)1 - tomato (chopped)1 tbsp - ginger garlic paste1 tbsp - red chilli powder1/4 tsp - turmeric powderSalt1 tsp - pepper1 tsp - vinegarCurry leaves, a few2 tbsp - oil

Methi Crab Chops

By : SwethaCategory : Crab, North indian, Seafood lunchServings : 2Time Taken : 15-30 minsRating : Add to Favs MethodHeat oil, saute saunf, coriander and mint leaves and grated coconut. Make a paste of it and keep aside. Boil the crab claw meat with some turmeric powder and keep aside. Heat oil, add saunf and methi seeds. Once they splutter, add the chopped onions, tomatoes, chilli powder, turmeric powder and methi powder. Stir in the coconut-coriander paste and allow to boil. Now add the boiled crab claw meat. Saute well and serve. Ingredients: 100g - crab claw meat1 tsp - methi seeds1 tsp - saunf10 - sambar onion1 - tomato20 ml - oil2 tsp - chilli powder1 tsp - methi powder1/2 tsp - turmeric powder To grind:1/4 cup - grated coconut1 tsp - saunf1 sprig - coriander leaves1 sprig - mint leaves

Simple masaledar jhingaMethodHeat oil in a wok and add onions, garlic, tomatoes or tomato puree, whole dried red chillies and pepper corns along with some of the coriander leaves and mint leaves (optional). Saute a bit until onions start browning. Add some red food colour to the above mix and make a puree. In another wok, heat some oil and add coriander leaves and prawns. Cook a bit till they start turning soft.

Finally, add the puree and salt and cook until it starts thickening or oil starts separating. Add lemon juice and garnish with coriander leaves. Ingredients: 500g - prawns, cleaned washed and deveined2-3 - whole dried red chillies4 - blackpepper corns250g - onions, sliced 1 pinch - red food colour, optional6 - garlic pods Coriander leaves Mint leaves (optional)200g - tomato puree or tomatoesSaltLemon juice

King Crab ImperialMethodIn medium size pan, melt 1 tbsp butter and mix in flour. Slowly add milk stirring constantly to keep mixture smooth and free of lumps. Cook over medium heat, stirring until mixture comes to a boil and thickens. Mix in onion, Worcestershire sauce and bread cubes. Cool. Fold in mayonnaise, lemon juice, salt and pepper. In another pan, heat 2 tbsp butter until lightly browned. Add king crab meat and toss lightly. Combine with sauce mixture. Put mixture into individual shells or ramekins, or a greased 1-quart casserole dish. Sprinkle paprika over top. Bake at 450 degrees for 10 to 15 minutes, until bubbly and lightly brown on top. Ingredients: 1 lb - king crab meat1/2 cup - milk1/2 cup - mayonnaise1 tbsp - real butter1 tbsp - flour1 tsp - minced onion1 1/2 tsp - worcestershire sauce2 slices - white bread, crusts removed and cubed1 tbsp - lemon juice1/2 tsp - saltdash of pepper2 tbsp - real butterpaprika for garnishing

Fried prawnsMethodMake a fine paste pf curry leaves, green chillies, ajwain, lemon juice and red chilli powder. Remember, initially do not add ajwain while grinding, add it in the end when grinding is almost done. Do not add water while grinding - the lemon juice will give the right consistency - as we need this mix to stick to the prawns. Marinate prawns with the above mixture and refrigerate for 15-20 mins. Sprinkle rice flour on the prawns, marinate and deep fry. Serve with sauce or chutney. Ingredients: 500g - prawns, deveined 1/2-1 small bunch - curry leaves4 - green chillies1 tsp - carrom seeds or ajwain1/2 tsp - red chilli powder

1/2 cup - rice flour2 tbsp - lemon juice

Tomato AcharMethodBoil tomato, crush and grind with green chilies in stone mortar. Add salt and mix well to give a thick past of tomato achar. Ingredients: 2 - tomato, large, boiled and crushed4 - green chilies1 tsp - salt

Idli tomato pastaMethodHeat oil in a pan and add curry leaves and onion. Fry till it becomes transparent. Add capsicum, green chillies, carrot and fry for 5 minutes. Add tomato puree, salt and cook. Add soya sauce (optional) and idli. Cook for another 5 minutes. Serve hot with coconut chutney, tomato sauce or coriander/mint chutney. It is good to have it for breakfast or evening supper. Ingredients: Button idli1 cup - tomato puree 2 - onion, finely chopped1 - capsicum (cut in vertical pieces)1 - carrot, finely chopped2 - green chillies9-10 - curry leaves2 tbsp - cooking oilSalt to tasteSoya sauce (optional)

Sarson ka saagMethodRoughly chop the cleaned, washed leaves of sarson, spinach (don`t remove spinach stalks) and bathua. Pressure cook for 1 hour. Cool and coarsely puree in a food processor. Add makki ka atta, green chillies and paste of ginger to this sag. Add salt. Cook for 10-15 minutes. In a pan, heat 1 tsp butter and oil. Add chopped garlic and onion. Saute till onions become translucent. Add chopped tomato and cook till butter separates. Add sag and cook for 5 minutes. It is ready to eat. Serve piping hot with makki di roti. Ingredients: 1 big bunch - sarson leaves (mustard leaves)1 bunch - spinach leaves1/2 bunch - bathua leaves (chenopodium album/vastukah/paruppu keerai)1/4 bunch - green methi (optional) 2 onions, chopped 2 tomatoes, chopped5 - green chillies, crushed

4-5 - garlic pods, finely chopped 1/2 inch - ginger piece crushed 2 tsp makki flour (cornmeal) Salt to taste

Instant dhokla

MethodMix besan and suji in curd. Add coriander leaves, turmeric powder, salt, some oil and make a smooth paste. Now add eno. Once batter is ready, spread it on idly stand and cook for 10

minutes the same way as idlis are done. When done, let it cool. Cut it into 2 halves. Take oil in a pan, add curry leaves and mustard seeds. When mustard seeds split, add green chillies after slitting them into 2. Add dhokla and stir. Serve hot with green chutney and tomato sauce. Ingredients: 1/2 cup - besan/gram flour 1 cup - curd1/3 cup - suji/rawa1 sacks - eno (fruit salt) For tempering: 1 tbsp - cooking oil8-10 - green chillies1/2 tsp - turmeric powder1 tsp - mustard seedsSalt to taste Curry leavesCoriander leaves

Thukpa / Gya -Thuk (Noodle Soup)MethodFry chopped onions with garlic and green chilies, then add minced meat, fry for 10 mins. Add salt to taste. Then keep aside after cooking. Boil 4 litre of water vigorously and drop noodles, boil for 2 min, stirring occasionally. Drain the noodles through a large sieve and run cold water over them to stop them from sticking. Squeeze the water from the noodles and transfer to a serving bowl. Pour hot soup into bowl with noodles. Put fried meat-onion mixture and finely chopped green onion leaves on top of it. Thukpa/Gya-thuk is ready to serve hot. Serves: 4 to 6Ingredients: 250 gm - meat (beef/pork/mutton/chicken), minced300 gm - egg noodles2 nos - onion, finely chopped1 tbsp - onion leaves, chopped3 flakes - garlic, chopped4 nos - green chili, sliced

For Soup:3 litres - clear bone soup (beef/ pork/ mutton / chicken stock)1 tsp - salt

Momo (Steamed Dumpling)MethodMix well wheat flour with 2 cups of water and knead into a stiff paste, roll out on a floured board till it is very thin. The rolled dough should be about 2 feet square. Cut in circle with the rim of tea cup. Place a circle of dough on your left hand, slightly stretch the edges and place about a teaspoon of filling in the centre. Then with your right thumb and forefinger pleat the dough together over the centre of the meat, forming a pin-wheel design. Your left thumb is used to tuck the minced meat down as you go, and the dumpling turns on your palm as you pleat around it. A special steamer locally called moktu is required. Filled up dumplings are placed on oiled racks, slightly separated in the moktu. Bottom of the moktu is filled with water and steam the dumplings for 20-25 min. Momo is ready to serve hot. Momo is eaten with meat/vegetable soup, and tomato achar. Makes: 30 momosIngredients: 4 cups - wheat flour750 gm - meat minces2 nos - onion, chopped1 thumb sized - ginger, finely chopped1 tsp - salt

Sabj MurgMethodRemove the skin of the chicken. Cut into pieces. Add ginger and garlic to the chicken and marinade for 30 mins. Prick the green chillies with a fork and keep aside. For extracting coconut milk, first grate the coconut, then grind it finely adding 1 cup of hot water, a little at a time. Squeeze through a muslin. Repeat the process to take out milk to the maximum. Heat the ghee and fry sliced almonds and raisins separately to a golden brown. Add salt, curd and khoya. Cook till the curd dries up. Add green chillies and coriander leaves and stir. Add coconut milk and cook on low fire, stirring regularly. No water to be added. When tender, add almonds and raisins. Put on dum. Remove from fire as soon as the liquid dries up. Ingredients: � kg - chicken, dressed175 gms - ghee250 gms - curd115 gms - khoya, grated115 gms - fresh coriander leaves chopped115 gms - green coconut for extracting milk6 gms - ginger, scraped and ground6 gms - garlic, ground30 gms - almonds, blanched and cut into thick slices15 gms - raisins, cut into halves

20 gms - green chillies whole12 gms - salt

Musallam RaanMethodHeat the ghee and fry sliced onions to a golden brown. Remove, grind and keep aside. Remove all the white membranes from the surface of the meat. Prick the leg thoroughly down to the bone with a fork. Except ghee, mix all the ingredients including fried ground onions, and apply evenly all over the leg. Prick again so that spices enter the body of the meat. Marinade for 2 hours. No water to be added. Place the leg in a thick bottomed wide open pan with ghee, put on a moderate fire and cover. Put some live charcoals on top of the lid. Turn leg occasionally and baste it with the ghee. Cook till it is absolutely tender. Alternatively bake it in a moderately hot oven (350�F), turning and basting as above, for about 2 hours or till it is well cooked. Ingredients: 1 kg - mutton, whole leg115 gms - ghee60 gms - curd60 gms - onions, thinly and evenly sliced9 gms - red chillies, powdered9 gms - coriander seeds, powdered3 gms - garam masala, powdered9 gms - pepper corns, powdered30 gms - parched grams, powdered9 gms - almonds, blanched and ground with water9 gms - poppy seeds (khus khus) ground with water25 gms - ginger, scraped and ground1 � gms - cardamom seeds, powdered1 � - mace, (javitri) powdered 25 gms - raw papaya, ground with water25 gms - khoya2 drops - kewada essence1 pinch - saffron diluted in warm water18 gms – salt

Mava MisriMethodGrease a pan with ghee, pour in the milk and bring to a boil. Stir the milk occasionally until reduced to half its original quantity. Add the condensed milk and cook, stirring constantly to avoid sticking to the bottom of the pan. Cook until reduced to quarter of its original quantity, add almonds, cardamom and sugar. Cook for 5 minutes. Remove from heat and allow it to cool. Add the crystal sugar and mix thoroughly. Refrigerate and serve garnished with silver leaf. Ingredients: 1 litre - whole milk10 gm - ghee250 gm - condensed milk50 gm - sliced almonds50 gm - sugar50 gm - cardamom powder50 gm - crystal sugar

For Garnish :2 sheets - silver leaf

KalakandMethodHeat a fry pan on medium heat. Add Ricotta cheese, Butter, Sugar and Milk Powder. Stir it continuously till the mixture is little thick. When it starts getting golden brown remove the pan from gas. Then Spread it on a greased bottom surface. Let it cool for few minutes and then cut it into 1.5 inch square pieces and put it in the refigerator. When cold and ready to serve, garnish it with grated almonds. Ingredients: 2 lbs - ricotta cheese1 cup - milk powder1/2 cup - butter10 to 15 - almonds, gratedsugar to taste

Chicken BiryaniMethodMake a paste with ginger garlic paste, red chilly powder and salt. Marinate the chicken with the above paste for 1 hour.Heat up oil in a pan. Fry the chicken in it till done and keep it aside. Grind 2 green chillies and cashews to make a paste and keep it aside. Heat up oil and ghee in a pressure cooker. Add cinnamon, cloves, 2 green chillies, brinji leaves and fry well. Add chopped onions and 1 tsp of ginger-garlic paste and fry. After 3 mins, add the cashew paste to it and fry them for about 5 - 7 mins. Add the chopped tomatoes and pudhina to it and fry for 2 mins. Add 2 cups of coconut milk and 1 and a half cups of water (for 2 cups of basmathi rice). Add 1 tsp of red chilly powder and salt to it. Add the rice into the cooker. Allow it to boil for 3 mins. Add the fried chicken into the cooker. Mix them well and close the cooker with the lid. Cook upto 3 whistles. Serve hot. Ingredients: chicken - 1/2 kgbasmathi rice - 2 cups green chillies(small) - 4 noscloves(grambu) - 3 nos cinnamon(karugapatta) sticks - 2 nos brinji leaves onion - 2 nos tomato - 2 nos ginger-garlic paste - 1 tsp cashew nut - 10 nos mint leaves(pudhina) - 1/2 bunch red chilly powder ghee oil coconut milk - 2 cups Salt - As reqd

ThekuaMethodMix jaggery, water, and green cardamom into a watery solution.

Mix 4 tbsp ghee, jaggery syrup prepared above and coconut to aatta and make dough of it same as that for making chapatis. Use only as much jaggery syrup as required to make dough like the one for making chapatis. Take a lump of dough (the size as that for making chapaatis), press it flat on your palm like a peda then press it against a saancha for making khajoor. After the khajoor has acquired the imprint from the saancha, it is deep fried in ghee till reddish brown. Ghee is strained and khajoor kept aside. Serve when completely cooled. Note:A Saancha is basically an embroidered surface of wood like the ones used for making block prints. This is used to give an embroidered look to the surface of khajoor when it gets pressed against it. Ingredients: 500 gm - aatta (whole wheat flour)2 tbsp - coconut (chopped)300 gm - jaggery (gur)4 nos - green cardamom (peeled and mashed)ghee (or vegetable oil)1 1/2 cup - watersaancha

Bihari LittiMethodFor Atta (Flour) Dough:Make dough from atta using yogurt and NOT water. The dough should be soft and fully kneaded. Keep aside covered. To Proceed:Mix all the filling ingredients with sattu together nicely. Add ¼ to ½ cup water to make the stuffing moist and easy to fill. Now make 8 balls from the atta (flour) dough. Dust each ball with dry atta and make a patty roughly 2.5" to 3" diameter in size with hand. You don't need a belan (rolling pin) for this. Stuff 2 to 3 tsp sattu filling in the center of the patty and close it from all sides. When all the littis are stuffed, pre-heat the oven to 375 F and put all the litties on a foil and bake till one side is brown or black spots come on the litti surface. Then turn over the litti and bake for few more minutes until that side is brown as well. Take out and dip in pure ghee or butter and serve with achar or dhaniya (cilantro) chutney and/or baigan ka bhurta (mashed and prepared egg-plant). For Atta (Flour) Dough:1 ½ cup - whole wheat atta (littis are more crunchy if made with maida)¾ to 1 cup - regular or fat-free yogurt (dahi) For Filling:1 cup - sattu (a special gram flour)4 cloves - garlic, finely chopped1 inch - ginger, finely chopped2 or more - green chilies, finely chopped½ cup - fresh dhaniya (cilantro) leaves, finely chopped½ tsp - mangrella (nigella or onion seed)2 tbsp - mustard 1 tsp - ajwain (thyme)1 no - lemon juice1 or 2 tbsp - mircha achar masala (fillings from the red chili pickle)salt to taste

MalpuaMethod

For the syrup:Mix water and sugar in a thick-bottomed pan. Boil and stir it continously till a single-thread consistency is obtained. Add cardamom powder, saffron threads, mix well. Keep it aside to use later. For the malpua:

Mix maida, milk and sugar in a pan to make a thick paste. Meanwhile heat enough ghee in a deep frying pan to cook the malpuas. Pour the batter into the oil to form circles about 4 inches in diameter. Cook till golden brown. Remove from the oil and put directly into the sugar syrup. Remove after 2-3 minutes and drain on a wire rack. Now to serve, place 2 malpuas in a plate and garnish with cream. Ingredients: For the syrup:400g - sugar400g - waterSaffron strands 1/2 tsp - cardamom powderFor the malpua:250g - maida 100g - khoya 150g - milk gheeWater as requiredSlivered almonds and pistachios to garnish

Gulab bahar sandeshMethodMake fresh cottage cheese from milk by adding lemon juice or curd whey. Put in a muslin cloth, wash under cold water, squeeze dry and then mash immediately. Mash khoya separately and add to the cheese. Now add rose water, cardamom powder, chiraunji and sugar to the cheese and mix thoroughly till smooth. Shape into balls, flatten with hands and steam for 10-15 mins. Garnish with rose petals. Ingredients: Cottage cheese made from 2 litres milk 100 gms. khoyalemon juice or curd whey¼ tsp. gulabjal (rose water) ½ tsp. green cardamom (powdered) 1 tbsp. chiraunji100 gms. sugar (ground finely) For garnishing:Rose petals

Coconut almond sandeshMethodMelt gur on a low flame and remove from fire. Add cottage cheese, khoya, dessicated coconut and chopped almonds. Shape into rounds and flatten with palms. Roll in dessicated coconut and decorate with almonds and cherries. Ingredients: 150g cottage cheese (mashed) 50g khoya

100g gur1/2 cup coconut (dessicated) 1/4 cup almonds (chopped) For garnishing: Dessicated coconutAlmonds and cherries

Mishti DoiMethodAdd 125g of sugar to the milk and leave it to boil on a high flame for 10 min, stirring constantly. Place the remaining 75g of sugar in a heavy-bottomed pan with 2 tbsp of water and melt on a low flame. Allow the mixture to become dark brown in colour. Add this sugar mixture gradually to the boiled milk and boil again for 5 mins. Cool the mixture to lukewarm. Add the curds and mix well. Cover and allow to set for 6-8 hours. Serve chilled. Ingredients: 1 litre - milk (rich milk) 200g - sugar2 tsp - sweet curds

ChandrapuliMethodBoil the milk till it reduces to half. Add sugar and stir. Keep it aside. Put the ghee in a kadai, add the sooji and saute till it turns brown. Add coconut powder and khoya and stir. Add 1 cup of milk and sugar. Keep stirring the mixture till it thickens enough to make laddoos. Add the chopped dry fruits. Remove from heat and let it cool. Make laddoos with the mixture and place those in the milk. Boil the whole mixture for 5 mins. Sprinkle green cardmom powder and saffron. Allow to cool. Ingredients: 1&1/2 litre - milk 1 cup - coconut powder1/2 cup - sooji1 cup - khoya1/2 cup - chopped dry fruits (cashew nuts, almonds, raisins)1/2 tsp - green cardmom powder250g - sugar2 tbsp - gheeA pinch of saffron

Baked SamosasMethodPrepare the potato peas mixture by frying cumin seeds, fennel seeds, cashewnuts and finely chopped green chillies in a teaspoon of hot oil and then adding the potatoes and peas with salt. Mix well and keep aside. Brush a sheet of fillo with melted butter. Fold it vertically at the center into a rectangle. Brush with butter. Place 2 tablespoons or potato peas mixture in one corner and fold into a triangle. Keep folding triangularly through the rest of the sheet.

Stick the edges with a little water. Brush the top with melted butter. Repeat for the remaining fillo sheets. Bake in a preheated oven at 400 degrees (Fahrenheit) for 10 minutes. Flip the samosas and bake for another 10 minutes until golden brown. Serve fresh with tomato sauce or tamarind chutney Ingredients: 2 - potatoes (boiled and peeled)1 cup - peas (boiled)15 to 20 - fillo pastry sheets 1 tsp - cumin seeds 1 tsp - fennel seeds (optional)1 tbsp - cashewnuts (broken)2 - green chillies (adjust according to taste)1 tsp - oil 1 to 2 tbsp - butter (melted, for brushing)Salt to taste

Spicy BondaMethodFry chopped onions add hing. Put in the spices & potatoes cook till the potatoes are mixed well. Add chopped coriander leaves. When cool add bread crumbs to the mixture. Form into balls. Dip in batter & deep fry Ingredients: 1 cup - bread crumbs2 - onion, finely chopped & fried2 - potatoes boiled & cut2 - red chillies finely cutSalt to tasteA pinch of hingFew coriander leaves For batter1 cup - besan mixed with water to make a paste of semi liquid consistency.

Gujrati kadhiMethodIn a bowl mix dahi, besan, sugar and salt till there are no lumps. Heat a pan, temper mustard seeds, cumin, methi seeds, chillies and ginger. Add the dahi besan mix to this and pour water. Stir till kadhi becomes slightly thick. Garnish with coriander and curry leaves. Ingredients: 4 tbsp - dahi/curd (beaten) 1&1/2 tbsp - besan/gram flour2 tsp - sugar2 inch - ginger1 tsp - methi seeds1 tsp - cumin1/2 tsp - mustard seeds2 - dry red chillies 1 - green chilly cut in to 1/2 inch sizeCoriander leaves to garnishSalt to taste

2 cups of water2 tsp - oil

Lassi PatialaMethodSoak saffron in 1 tsp and rub till dissolved. Mix sugar in curd till well dissolved. Just before serving combine all ingredients. Whip well with a hand or electric beater. The lassi is ready when it is light and frothy. Serve well chilled. Ingredients: 2 cups - fresh curd chilled1 tsp - hot milk1 tsp - sugar1/2 tsp - cardamom8 to 10 strands - saffronv 2 drops - vanilla essence1/2 cup - crushed ice

Vegetable BiryaniMethodWash and soak rice for 20 min Cook 2 cups of rice with 3-1/2 cups of water and 1 tsp of salt Chop all the veggies into big pieces Heat oil in a pan, add cloves, cardamom, cinnamon then add sliced onions, sprinkle salt and cook on low flame until onions are brown Now add green chillis and cilantro fry for a min, and add tomato puree, cumin powder, coriander powder, red chilli powder Mix everything and cook on low flame for 5 min Then add chopped veggies, cover and cook on low flame for 10 min or until veggies are soft Now add cashew paste and garam masala powder Mix everything and cook for another 5 min, and turn off the stove Take a baking dish, add a layer of veggi mixture, top it with rice, ghee and garam masala, again add remaining veggi mixture Top it with remaining rice, ghee, garam masala and saffron milk Cover with tight lid or foil, bake on a preheated 350 oven for 30 min Serve hot Ingredients: 2 cups - of mixed veggies (potatoes , carrots , greenpeas, beans, califlower)2 cups - basmati rice1 - onion (sliced)1/2 cup - tomato puree (use canned puree to get the good colour to biryani)2tsp - ginger and garlic paste6 to 7 - green chillis (slit)cilantro (handful)mint (optional)4 - cloves4 - cardamom2 inch - cinnamon stick1tsp - cumin powder1tsp - coriander powder1tsp - chilli powder1tsp - garam masala powder6tbsp - oil2tbsp - ghee1/4 cup - cashews (grind to a smooth paste)

pinch of safforn (soaked in 1/4 cup warm milk)1tsp - garam masala for sprinkling in layers

Sabudana vadaMethodWash sago thoroughly and soak in water for 2-3 hours. Drain out the water properly. Heat the oil in a frying pan. Mix sago, potato, green chillies, and salt in a bowl to form dough for vadas Make small, flat and round vadas with moist hands. Slide the vadas into the heated oil on medium flame. Deep fry until they turn crisp and light brown in colour. Take out the vadas and drain excess oil on a kitchen towel. Sabodana vada is ready to eat. Serve it hot with green chutney. Ingredients: 1 cup Sago (Sabudana) 1 Potato (boiled, peeled and mashed)7-8 Green Chilies (chopped)Salt to tasteOil for deep frying

Bhel PuriMethodBoil the potatoes, peel and mash. Boil the Bengal gram in a separate vessel. Chop the onions and tomatoes finely. Prepare oma podi, sweet chutney, mint chutney and small puris. In a large bowl, mix puffed rice, onions, tomatoes, chopped coriander leaves, mashed potatoes, small puris, cooked dal and mix well. AIngredients: 100g oma podi/sev10 - small pooris 2 - potatoes (medium)1/2 cup - Bengal gram (Kadalaparippu)Puffed rice(Pori) - 2 cupsOnions(medium) - 2 nos1 - tomato (small)1/4 cup - coriander leaves1/4 cup - raw mango pieces (finely chopped)Salt to tasteMint leaves(Pudhina) for mint chutney

Dhaba-style dalMethodSoak together rajma, chana dal and urad dal overnight. Wash and pressure cook till done. Now take a pan and heat oil in it, add chopped garlic and fry till it turns brown. Now add onions and chillies and saute for 2-3 minutes till onions are golden brown. Add tomatoes, red chilli powder, cumin powder and coriander powder and cook till tomatoes are cooked and masala is properly done. Add boiled dal and butter; cook for 1 min, now add salt and coriander leaves and cook on low heat till you get a serving consistency. Sprinkle kasoori methi over dal and cook for another 2 mins. Serve with roti, naan, paranthas or rice with salad and raita

Ingredients: 1 cup - chana dal 1 cup - whole urad dal1/2 cup - rajma10-15 cloves - garlic2 medium - onions, chopped2 medium - tomatoes, chopped2-3 - green chillies, chopped1 tsp - red chilli powder1 tbsp - cumin powder 1 tbsp - coriander powderFresh coriander leaves, chopped1 inch - ginger, choppedSalt to taste3 tbsp - oil 1 tsp - butter Kasoori methi

Besan ki ChakkiMethodHeat kadhai, put in gram flour and cook it on a low flame for 15 minutes. Add hot ghee stirring continuously to get golden brown colour. Now add the khoya & cardamom powder & stir for 7 - 10 minutes. Remove from flame & let it cool. After it cools pass the mixture from a big wire mesh sieve (gehun ki chalni) For the sugar syrup: Mix the sugar with water in a pan and simmer for 10 minutes. Add the lemon juice to the boiling sugar syrup. The impurities will from a white layer. Remove this layer gently using a perforated spoon. Simmer till the syrup is of 1 string consistency. Keep the syrup hot. How to proceed: Pour the gram flour mixture in the sugar syrup and mix well. Pour into a greased 225 mm. (9 inch) diameter plate (thali) with 25 mm. (1 inch) high sides. Place silver leaves on top and allow to set for 2 to 3 hours. Cut into 25 mm. (1-inch) squares. Serve at room temperature. Ingredients: 300g - coarsely ground Bengal gram flour (Besan)150g - ghee150g - unsweetened grated Khoya (Mava)1 tsp - coarsely ground green cardamom powder (Elaichi)For the sugar syrup:300g - sugar300ml - water2 tbls - lemon juiceFor the garnish:4-5 silver leaves (chandi ki vark)

Chennai masala papadMethod

Chop onions, pudina/mint leaves, tomatoes fine. Heat oil in a pan, fry papads in oil till golden brown in colour. Spread a thick layer of chopped tomatoes, onions and pudina leaves. Serve hot. Ingredients: 1 packet - Aachi masala papadOil enough for deep frying100g - onions 1 bunch - pudina leaves 100g - tomato