Recipes

Ingredients: 1 Tsp : Coriander powder. 1 Tsp : Turmeric powder. 1/2 cup : Tomato puree. 1 Tsp : Red chili powder. 1/2 cup : khoya. 1/2 cup : Cream. 1 Tsp : Garam masala. 3 Boiled : Onions. 3 Tbsp : Oil. 1 Tbsp : Ginger paste. 1 Tbsp : Garlic paste. 2 : Green chilies. 4 : Potatoes. 100 g : Paneer. 1/4 cup : Cornflour. Oil : For deep fry. Method of preparation : Boil the potatoes, cool it by pouring cold water then peel the potatoes and mash them. Grate the paneer. Chopped the green chillies finely. Peel onions and boil in a cup of water for ten minutes.Take out excessive water and grind them into a smooth paste. Mix well mashed potatoes, paneer, green chillies, cornflour and salt. Divide the mixture in equal sized balls. Deep fry in medium oil until slightly coloured. Drain and keep aside. Heat oil in a kadai. Add boiled onion paste and cook for fewminutes. Add to it ginger paste, garlic paste, chopped green chillies, coriander powder, turmeric powder and salt. Add very little amount w...

Ingredients: 250g : Kabuli Chana (Chick Pea). 2 : Onions Chopped . 2 : Tomatoes finely chopped. 2 : Teabags. 1 : Tej Patta. 3 : Cloves ( laung). 2-3 : Black Cardamoms. 1 : Small Cinnamon Stick (Dalchini). 1 : Tbsp Cumin seeds( Jeera). 1 : Tsp Coriander (Dhania powder). 1 : Tsp Cumin seed powder ( Jeera powder). Red Chilly powder According to taste. Salt According to taste . 1 : Tsp Anardana powder (Pomegranate powder). 1 : Tsp Amchur powder( Mango powder). 2 : Tablespoon of Choley Masala. 1 : Tablespoon of Ginger-Garlic paste. 2 : Green chillies chopped. Chopped greenCoriander leaves. Method of preparation : Soak kabuli chana in the water a night before preparation. In a presure cooker place the kabuli chana, tea bags, cinnamon stick, cloves and black cardamom, tejpatta cook the chana untill they are properly boiled. when the chanas are cooked remove the teabags. Keep the Chanas and water in which chanas are boiled aside. Meanwhile take a pan, heat the oil add green chillies+cu...

Ingredients: 6 : After Boiling Potatoes Chopped into small cubes. 4 Long : Green Chilies Slit and halved. 1 Tbsp : Coriander Seeds. 4 : Red Chilies. 1/2 Tbsp : Tbsp Kasoori Methi. 1 String : Curry Leaves. 1 tsp : Turmeric Powder. 1 Tbsp : Jeera Seeds. 2 Tbsp : Oil. Salt : According to taste. Method of preparation : Take boil potatoes (potatoes must not be too much boiled). Take a pan and heat oil in it and add jeera seeds and curry leaves and when jeera starts popping up and the slit long green chilies and saute for few min. Add the boiled potatoes and salt and cover the pan and cook in low flame for few mins. In Mixer mix red chillies, coriander seeds , turmeric powder dont add water to it. Add the masalas and kasoori methi to the alu mirch and saute it for few min it will give nice flavour.

Ingredients:- Urad dal soaked in water for 2 hours : 2 cups. Finely chopped onions - 10. Green chillies chopped : 3. Chopped Ginger : 1 tsp. pepper: 1 tsp. Baking Soda : 1/4 tsp. Salt : according to taste. Oil : according to taste. Method of preparation :- Mix urad dal and salt togetherin a mixture with adding very little water,into a coarse paste. Now add onions,ginger,pepper and baking soda into the ground paste and mix them together. With a light hands make a ball (with the help of water) with the paste. Flatten it and make a hole in the center like a doughnut.In between wet your hands with water,when ever needed. Drop the vadas into hot oil and deep fry till golden brown in color. Serve with chutney.

Ingredients : 2 Cups Paneer cut in slices( shape as desired). 3 Cups cooked and pureed Palak. 1 Cup sliced Onions. 1Teaspoon Chopped Ginger. 1 Cup Chopped Tomatoes. 1 Cinnamon stick. 1 Bay leaf. 1 Teaspoon Turmeric. 1/2 teaspoon Cumin Seeds. 1 Teaspoon Cumin Powder. 2 Tablespoons Butter. 1 teaspoon Vegetable oil. Salt to taste. Method of preparation: Soak the paneer in hot salt water for half an hour. This makes the paneer soft and squeeze. Heat oil in a frying pan, add cumin seeds, chopped ginger and sliced onions. Sauté until onions turn into golden brown colour. Add cinnamon stick, tomatoes, turmeric powder, cumin powder, spinach and butter. Simmer for 5 minutes. Add the panner cubes.

Ingredients: 1/4 kg Margarine. 1/4 kg Ghee. 5 Cups of White flour. 1 1/2 Cups Powdered Sugar. 2 Eggs. 2 Tsps Baking Powder. 2 Tbsps Sooji 1/2 tsp Cardamom Powder. Method of preparation: Preheat oven . Mix all the ingredients( except flour) in a cake mixer untill it gets smooth. Use strainer for separating lumps from the powdered material of the flour in dish and pour the mixture in it, knead well to make a smooth dough. Make small balls of the dough and flatten slightly with palm. Decorate with a piece of almond or cashew nuts. Bake in a moderate heat untill golden brown.

Ingredients: 2 Cup Besan. 2 Cup sugar. 1 Cup Ghee. 2 Tsp Cashew nutes(in pieces). 2 Tsp Raisins. 1 tsp cardamom powder. Food color(yellow). Silver paper for finishing. Methods of preparation: Take a bowl and put besan in it adding little amount of water in it make a thick dough of it. Divide a dough in to small pieces from 10-15 make a 'puri' of them. Heat the frying pan with a ghee & fry all the puri. Heat another pan and make sugar chashni through it by adding 2 cup sugar with 1 cup water and let in remain in the pan boiling untill the chashni is prepared. When this sugar chashni achieve single string consistency, add few drops of food color & cardamom powder in it & remove it from fire. When the puri are not hot then grind all puri in a grinder it will result in a smooth flour. In the sugar chashni add this flour, cashew nuts, raisins & mix them well. Keep this mixture aside for an hour. Make laddu of this mixture as desire and in the end cover it with s...