Tired of Eating Same Breakfast Daily???????????????

Here is the Solution for that………………Now you can enjoy having 60 Verities of Mouthwatering and Tasty different types of BREAK FASTS Enjoy your Morning having it…

Banana DosaIngredients250g all-purpose flour (maida)4 bananas, mashed1 egg75g sugar2g cardamom powder1/4 tsp baking powder1 1/2 glass milk50g oil

MethodBeat the egg well and to this, add sugar, milk and mashed bananas. These ingredientscan also be mixed in a blender.

To the all-purpose flour, add the above banana mixture and mix well to form dosa batter.

Now add cardamom powder and baking powder to the batter and mix well.

Heat a flat pan and make thin dosas. Fry on both sides until golden brown in color withlittle oil.

Serve hot with any juice.

Coconut PuriIngredientsFor Dough:2 cups maida (all-purpose) flour1 cup wheat flour2 tbsp oil1/2 tsp saltfor filling:1 cup finely grated coconut1/2 cup gram flour2 tbsp oil

MethodMix maida, wheat flour, salt, oil with enough water to make a firm dough.

Heat oil in a pan, season with mustard seeds and asafoetida. When mustard splutters,add green chilies, ginger, curry leaves and fry for few minutes.

Then add coconut, gram flour and fry till roasted. Allow it to cool.

Also add salt, chili powder, little water and mix well. Make into small balls.

Make larger balls of the dough, fill them with the coconut gram flour balls, flatten them andgently roll them out into small puris. (Be careful that the filling does not come out).

Deep fry in hot oil till puffed, golden and serve hot with any chutney.

8-10 sprigs curry leavescut into fine pieces8 green chilies, chopped1 cm ginger, finely chopped1/2 tsp chili powder1/4 tsp mustard seeds1/4 tsp salta pinch of asafoetida

Dahi VadaIngredientsurad dal - 1 cupmoong dal - 2 tablespooncurd/yogurt - 3 cupsjeera - 2 tablespoon

MethodSoak both the dals overnight or 6-8 hours, grind it to smooth paste.

Now take the curd and beat it nicely with a spoon along with salt and 1/4 teaspoon ofsugar.

Fry jeera and the red chillies without oil and grind it to powder, add this to the beaten curdwith very little water.

Now fry the vadas in oil, and as soon as you take it out put the vadas in warm water for 5-10 second, after that take the vadas out and squeeze any excess water with hand and putit in the curd.

Finally, you can garnish your dahi vada with coriander leaves. If you like you can addmustard, jeera, curry leaves and asafoetida seasoning to this.

P.s. : To make this dahi vada more appealing you can garnish little tomato ketchup anddate and tamarind chutney.

dry red chillies- 2 - 3coriander leaves- a small bunchsugar - 1/4 teaspoonsalt to tasteoil for frying.

Kancheepuram IdliIngredientspepper : 2 tbsp powderedjeera : 1 tbspasafoetida : 1/2 tspginger : 1" gratedurad dhal : 2 tspbengal gram : 2 tspg.chillies : 8 (finely chopped)oil : 100 grams

MethodPour water into the idli vessel and let the water boil.

Place the plate without the idli cloth.

Take small steel cups and pour 1 tsp ghee or oil into it and pour the prepared idli batterinto the cup. Place the cups on the plate in the idli vessel. Steam the idli's for twentyminutes.

These idli's are best served with ginger kuzhambu.

Layered RotiIngredients2/1/2 cups wheat floursaltthin buttermilk or water.

MethodKnead soft dough with above ingredients.

Make 4 mm thickness round about 6" diameter. Apply 1/2 tsp ghee and spread all overwith fingers.

Fold into half. Press greasy fingers onto it. Fold again to quarter. Press with fingers.

Roll in dry flour. Now roll out again to a triangle about the size of a roti.

Heat griddle (tawa) and place roti on it. Turn to roast other said.

Now put a little ghee on both sides and shallow fry till crisp. Serve hot with any desiredaccompaniment.

Manchurian DosaIngredients2/1150 gms urad dal (black gram)500 gms rice10 gms methi (fenugreek) seeds50 gms chana dal (bengal gram)250 gms carrots150 gms beans100 gms green peas5-6 green chilies, chopped150 gms spring(green) onionschopped50 gms oil

MethodSoak urad dal, rice, methi seeds, chana dal in water for 1-2 hours. Drain the water andgrind to a smooth paste. Keep aside for 6-8 hours until it gets fermented.

Cut the carrots, and beans into small pieces and boil until they are tender along withgreen peas. Drain the water and keep aside.

Heat oil in a pan and fry the chopped green chilies, ginger and garlic pieces. Also addboiled carrots, beans, green peas, soya sauce, ajinomoto, chili sauce, little water andcook for a while.

Mix little water to the corn flour and mix well. Add this to the above carrots mixture and mixwell. Sprinkle green onions and coriander leaves and remove from heat. The manchuriancurry is ready.

Heat non-stick dosa pan and rub the pan with wet cloth. Now make dosas from the abovedosa batter. Add the curry on the top and spread throughout the dosa. Sprinkle little oil,roll the dosa and remove. Repeat for the remaining dosas.

3-4 garlic clovesfinely choppeda small piece of gingerfinely chopped2 tsp soya sauce1 tsp chili sauce1/4tsp ajinomoto2 tsp corn flourfew coriander leaveschoppedsalt to taste

Masala IdliIngredients2 idlis, cubed1 cup mixed vegetables of your choice2 onions, chopped1 small piece ginger, finely chopped2 green chilies, chopped1/2 tsp. red chili powder

MethodHeat oil in a pan and add the cinnamon, cloves and cardamom. Then add the choppedonions and stir for few minutes till they turn golden brown.

Now add the vegetables and saute for few minutes. Then add the ginger, salt, chili powder,turmeric and coriander powder.

To this add the idlis and stir till contents are thoroughly heated. Transfer into serving dishand garnish with mint and coriander leaves.

Tip: Garlic can also be added. Add few tomatoes if desired. The idlis can be made to verysmall pieces using your hands instead of cutting into cubes for this dish. Try out themasala idli instead of the usual fried rice or biryani for a change.

1/2 tsp. coriander powder1/4 tsp. turmeric powder2 cinnamon sticks2 cloves2 cardamoms1 tbsp of fresh coriandermint leaves(for garnishing)

Medhu VadaIngredients4 cups urad dal1 cup ordinary rice1 tsp. ginger grated1 tbsp. coconut grated coarsely8-10 whole pepper corns1 tsp. cumin seedssalt to tasteoil to deep fry

MethodWash and soak dal and rice together in plenty of water overnight. Drain, grind to a softbatter, a fine grain should be felt in it.

Do not make the batter thin. It should be thick enough to shape vadas.

Add all ingredients and beat well with hand to incorporate air.

Heat oil, wet palm and take an idli sized lump on fingers palm side up.

Make a hole in the middle with thumb.

Slip gently into hot oil, repeat for more.

Or use a medhu vada press.

Fry 5-6 at a time on medium flame.

Drain, serve hot with chutney and sambar, or accompany with idli.

Pesara VadaIngredients250g green gram25g ginger5 green chilies1 tsp cumin seeds2 onions, chopped2 sprigs curry leavesoil for fryingsalt to taste

MethodWash the green gram and soak in water overnight. Drain all the water and blend them for25-30 seconds. These should not be blended to fine paste.

To this batter, add chopped green chilies, onions, ginger pieces, cumin seeds, curryleaves, salt and mix well

Heat oil in a pan, place the batter on your palm, form an oval shape, insert your finger toform a hole in the middle of the batter and drop into the oil.

Fry them on both sides until golden brown in color and crispy.

Serve hot with any chutney.

PhulkaIngredients2-1/2 cups wheat floursaltthin buttermilk or water.

MethodKnead soft dough with above ingredients. Break off to a table tennis - ball sized (evensmaller) bit of dough.

Roll with help of dry flour to a thin round. Roll as thin as possible (about 2 mm thick).

Heat griddle (tawa) and place phulka it.

When dry on one side, turn. When brown spots appear on second side, turn again. Use akitchen towel and lightly press and phulka, rotating at same time. It will puff. Make as crispas desired.

Apply ghee on crisp side and serve hot. Practice is required to make the phulka puff fully,so don't lose heart. Serve hot with vegetable curries.

Plain DosaIngredients250g black gram500g ricesalt to taste100g oil

MethodSoak the rice and black gram in water for 4 hours and grind to a smooth paste for 2-3minutes. Keep aside for overnight.

Add salt and water to the batter and spread on a flat pan with a spoon.

Add 2 tbsp of oil and fry until golden color.

Remove from heat and serve hot with any chutney.

Pudina PurisIngredients2 cups plain flour (maida)1/2 cup mint leaves (pudina)1 teaspoon cumin seeds (jeera)2 green chillies, chopped1 tablespoon lemon juice1 teaspoon sugarsalt to tasteoil for deep frying

MethodPound the mint leaves, cumin seeds, green chillies, lemon juice, sugar and salt together.

Combine this mixture with the flour, add enough water and knead into a firm dough. Divideinto small portions

Roll out on a lightly greased surface into thin circles

Deep fry in hot oil till golden brown and drain on tissue paper

Puffy PurisIngredients2 cups wheat flour1 tbsp gheesalt to taste1 tbsp curds1 tbsp milkwater to knead doughghee or oil to deep fry

MethodMake soft pliable dough using all ingredients. Make some rounds rolling to about 3" - 4"diameter.

Make 8-10 at a time, then fry in hot ghee or oil, till light brown.

Turn once and fry other side.

Drain with strainer and serve hot with either spicy vegetables curries, or curds.

Or with sweetened mango pulp.

Variations:Use few seeds of oregano in the dough

Use paste of spinach instead of water to get green puris. (Boil one bunch washedspinach, drain. Add one green chilli and blend in a mixie)

Add red chilli powder chopped coriander and turmeric to dough for masala puris

Boil jaggery water (strained) to dough for sweet puris.

Grind a handful of boiled peas + 1 chilli & add to dough.

Rava DhaliaIngredients250g wheat sooji100g carrots, cut into 1" pieces50g potatoes, cut into small cubes10g mustard seeds5 sprigs curry leaves30g refined oil1 onion, chopped4 green chilies, slicedsalt to taste

MethodHeat oil in a pan, fry mustard seeds and curry leaves until the mustard seeds splutter.

Then add chopped onions, green chilies, carrots and potato pieces to the pan and frythem for few minutes.

Now, add 3 glasses of water to the vegetables along with salt, cover the pan and boil untilthe vegetables gets tender.

Add wheat sooji to the above boiled mixture and mix well, so that no lumps should beformed.

Cook for 5-6 minutes and remove from heat.

Serve hot with any chutney.

Rawa DosaIngredientssooji / rawa - 1 cupgreen chillies - 5(increase or decrease thequantity depending on your spice level)jeera - half a tsp (optional)onions - 2 mediumcilantro - a small bunchcurry leaves - a fewcoconut grating - about two tbsp.salt to taste.water.

MethodFry rawa like you would for upma. (I fry rawa in big quantities and store for ready use. Infact, this prevents the rawa from getting spoilt/worms too.) allow it to cool a bit.

Finely chop onions, green chillies & cilantro (coriander leaves) and add it to the rawa.

Add salt, jeera, curry leaves and required amount of water for dosa consistency & mixreally well. After a few minutes you will notice that the batter absorbs water and becomesthicker. Add little more water and mix well till you get the right consistency. When theconsistency is okay, start making dosas.

Grease the griddle / tawa well. Add oil droplets to the dosa to cook it well on both sides.When the dosa starts browning faintly in patches, you know it's done. Smear a little gheeon the dosa(sometimes it's okay to forget the calorie-count!).

Rice RotiIngredients2 cups rice flour1 cup overcooked soft ricesalt to tastewater

MethodBlend the cooked rice to a smooth paste in a blender. Use water as required. Add salt tothe flour.

Add blended rice paste, knead into a soft dough. Take a ping pong ball sized dough. Rollin some dry flour, pat into a thin chappati.

Do the above with your palm or with a rolling pin. Place on a warmed griddle, apply waterwith hand on upper side.

Invert and roast on wetted side till cooked. Invert again and puff up like chappati or ondirect flame.

Serve hot with saag, or other gravy vegetable.

Spicy PurisIngredients1 raw mango chopped1/2 cup green coriander paste1 tbsp mint paste10-12 green chillies1 tsp cumin seeds1/2 tsp salt2 1/2-3 cups wheat flour

MethodIn a mixie bowl, put chopped raw mango, chat masala, coriander paste, chopped chillies,mint paste, cumin seeds, salt, garam masala and anardana. Switch on the mixie and makea thick paste.

Sieve the flour. Add curd, ginger-garlic and onion paste and oil. Mix them, add mangomixture and knead well to make a dough.

Cover for 1/2 hour with a damp cloth. Divide the dough into equal parts. Make balls.

Flatten and fry poories in hot oil. Serve these chatpati poories with curd or tea.

1 tbsp oil1 tsp garam masala1 tbsp onion paste1 tbsp ginger-garlic paste1 tbsp dry anardana powderoil for frying1 tbsp chat masala

Spicy RotiIngredients1 1/2 cups wheat flour1/2 cups gram flour1 1/2 tsp chilli powder1 tbsp oilsalt to taste1/2 turmeric powder

MethodKnead a slightly stiff dough, adding all above ingredients, cover with wet cloth.

Break off bits and make small potato sized balls. Roll to 3-4 mm thickness.

Roast on griddle (tawa) as for phulka.

Or after brown spots appear place direct on gas flame and puff, with help of tongs.

Phulka also may be done similarly if puffing with cloth, feels difficult.

Apply ghee or butter and serve hot with sweetened mango preserve (chunda) or curds orjam.

2-3 pinches asafoetida1/2 tsp each cumminoregano seedsfinely chopped coriander1 tbsp water

Masala DosaIngredients1 cup plain rice.1 cup parboiled rice.1/4 cup white urad dal.1/2 tsp. methi (fenugreek) seeds

MethodFor masala:2 large onions in vertical slices 2 large potatoes boiled and peeled 4-5 green chillies 1tbsp. Chopped coriander 8-10 cashews halved 1/2 tsp. Each urad dal, cumin & mustardseeds 2 tbsp. Oil 1/4 tsp. Turmeric salt to taste

Wash the rice and dal together. Add plenty of water and methi seeds. Allow to soak for 7-8 hours or overnight. Re wash the rice by draining the water 2-3 times. Grind to a paste.Rawa-like grains should be felt in

Add soda bicarb and salt and mix well. Keep aside in a warm place for 8-10 hours. Beatthe curds well. Add to the batter, add more water if required. The consistency of the battershould be enough to thickly coat on a spoon when dipped.

Heat the iron griddle or non-stick tawa well. Pour a spoonful of batter in the centre, spread.with the back of the spoon to a thin round. Pour a tsp. Of ghee or oil over it. Spreadchutney spread over dosa.

Place a tbsp. Masala in the centre. Fold into triangle to cover masala. Remove with spatulawhen crisp. Serve hot with chutney and/or sambar. Chop potatoes coarsely. Chop greenchillies. Heat oil, add cashews and brown lightly.

Add dal, seeds and splutter. Add chillies and onions. Fry till tender. Add turmeric, salt,otatoes, coriander. Mix well.

1 /2 tsp soda bi carbonate1/2 cup curds the batter.10-12 tsps. gheeor oil as preferredwater for grinding

Aloo ParathaIngredientschapati atta - 200 gmsjeera - 1 tspchilli powder - 2 tspturmeric powder - 1/2 tspyoghurt (dahi) - 3 - 4 tbspcooking oil - 2 tbsppotato - 2 - 3 medium sizedsalt to taste

MethodBoil 2 - 3 medium sized potato, remove skin and mash it.

In one bowl take 200 gms chapati atta. Add jeera, chilli powder, turmeric powder and salt.Mix it well.

Add mashed potato, mix it with 3 - 4 tbsp yoghurt, 2 tbsp cooking oil. Add little water tomake a soft dough. Keep a side for about 15 to 20 minutes.

Make frying pan (tava) hot on medium heat.

Take small ball from dough and roll it for a while. Then just apply a little oil by four fingersand fold it into half. Again apply little oil and fold it. It will get triangular shape.

Roll it in triangular way.

Place it on hot tava. When it gets little brown, apply oil or ghee. Turn it and again apply oilor ghee on other side. Keep turning simultaneously until it gets golden brown.

Bombay ToastIngredientsbread : 5 slicesmilk : 1 cupegg : 1sugar : 2 tbspbutter : 1 tbsp

MethodBeat together egg, milk and sugar to a batter.

Heat a pan and spread a little butter.

Dip a slice of bread in the batter and fry till golden brown turning it once on either side.Careful not to break the bread.

Can be used as breakfast or evening snack.

Bread UpmaIngredients5 dry bread slices(each cut into nine squares)1 big onion (finely chopped)1/2 tsp dhania-jeera powdera pinch of red chilli powder1/2 tsp mustard seeds1 tsp urad dal3 tsps of oilsalt to tastea pinch of turmeric powder

MethodIn a hard bottomed pan, add oil. Add mustard seeds and after it starts spluttering, addurad dal.

Add the onions and fry till it changes colour. Add the bread pieces and sprinkle a littlewater to soften the bread.

Add salt, turmeric powder, dhania-jeera powder and chilli powder. Mix well in a low flame.

Notes:This requires very little salt as the bread already contains salt.

Cabbage ParathaIngredients1/4 cabbagesalt3-4 cups wheat flourany garam masala 1 tsp.gheegreen chilliescoriander

MethodShred the cabbage (with sharp knife,) finely.

Put it in a large bowl, sprinkle some salt over it and keep aside.

Chop chillies and coriander very fine and add to cabbage.

Put garam masala, wheat flour, add little water and knead well. (Try to use less water, ascabbage will leave some juice.) you can add more flour if necessary.

Heat tava, roll out paratha of kneaded flour, use ghee for roasting. Roast well.

Eat with pickle, dahi or lasanachi (garlic) chutney.

Chatpati ChapathisIngredients4 chapathis2 boiled potatoes, peeled & grated1/2 cup grated paneer1 carrot, peeled & grated1 cheese cube, grated2 tsp. chat masala1 tbsp. lemon juice1 tomato, cut into strips1 capsicum, cut into stripssalt to taste

MethodIn a mixing bowl, add potatoes, paneer, carrot, cheese, 1 tsp. Chat masala, lemon juice,salt and mix well.

Divide the mixture into four equal parts and roll each part into a long roll of the size ofchappaties. Keep aside.

Warm the chappaties and place on a serving plate. Put one roll of potato & paneer mixturein the center of a chapati.

Also add some capsicum and tomato strips, sprinkle chat masala on the top and roll up thechapati.

Repeat the same procedure with the other chappaties and serve hot.

Chawal Ki RotiIngredients1 1/2 cups rice flour (chawal ka atta)4 tbsp cooked rice2 tsps garlic, grated2 tsps green chilies, chopped2 tsps ginger, grated3 tbsp curd (yogurt)2 tbsp oilsalt to tasteoil for cooking

MethodCombine all the ingredients and knead into a firm dough using enough water. Divide thedough into 6 equal portions.

Roll out each portion into a circle of 150 mm. (6") diameter and 6 mm. (¼") Thickness.

Heat a tava (griddle) and cook each roti on both sides with a little bit of oil until brown.

Press down with a spoon on the thicker edges to ensure the roti also gets cooked throughon the inside.

Repeat with the remaining dough to make 5 more rotis. Serve hot with any gravy or curry.

Chili Prawn NoodlesIngredients2 pkt noodles, prawns flavor100 gms prawns, cleaned1 onion, finely chopped1" piece ginger, chopped2-3 green chilies, chopped1 tomato, chopped2 tbsp oilsalt to taste

MethodHeat oil and fry onion, ginger and prawns for 1-2 minutes.

Add chopped tomato, green chilies, salt, and cook till the prawns are tender.

Add 3 cups of water to the prawns and bring to a boil.

Add noodles and cook for another 2 minutes.

Serve hot with tomato soup.

Chole HatredIngredientsFor chole:200g kabuli chana1/2 tsp garam masala10g1 tsp aam chur50g ginger1 tsp coriander seeds1 bunch cilantro, chopped2 onions, choppedoil for fryingsalt to taste

MethodSoak the chana overnight and boil until tender.

Make a paste of ginger, garlic, and coriander seeds and keep aside.

Heat oil in a pan, fry onions, garam masala until brown, add ground paste and fry for fewminutes.

Then add soaked chana, salt, chili powder, some water and cook until the gravy thickens.Later add aam chur powder, chopped cilantro and fry for 2 minutes. Remove and keepaside.

Sieve the maida flour, add ghee, yogurt, baking powder and knead to a smooth dough.Cover with a muslin cloth and keep aside for overnight.

Make small balls from the dough, roll into thick puris and fry in oil on both sides untilgolden brown.

Serve with the above prepared curry.

For bhature:500g maida (all-purpose) flour125g oil200g yogurt25g baking powder

Corn ParathasIngredientsFor the filling:1 1/4 cups corn, boiled and mashed2 tbsp fresh coconut, grated1 tbsp raisins1 tbsp cashews, cut into small piecessalt to taste3-4 green chilies, cut into small pieces1/3 tsp cumin seeds1 tsp coriander powder1 tsp garam masala1/2 tsp asafoetida powder

MethodMix gram flour, sooji, salt and sieve. Add ajwain seeds, yogurt, oil to the flour and make adough with enough water. Cover the dough with a cloth and keep aside for a few minutes.

For the filling, heat oil in a pan, add cumin seeds, asafoetida, green chilies and fry for aminute. Then add coriander powder, mashed corn, cashews, raisins, grated coconut, salt,garam masala and mix well. Fry on low heat stirring continuously until it is done.

Make small balls from the gram flour mixture, keep in the middle of a greased polythenepaper. Keep another polythene paper on the top and roll over into thin puris.

Stuff the corn mixture in the middle of the puri, cover the edges and again roll it into aparatha. Heat oil in a flat pan and fry the parathas on both sides until they are goldenbrown in color.

150 gms gram flour50 gms sooji1 tsp yogurt1/3 tsp ajwain seeds4 tbsp oil for making the doughoil or ghee for frying

Dahi-bread VadaIngredients1 pkt of bread500 ml curd (yogurt)salt to taste8-10 green chilies, choppedfew coriander leaves, chopped1 tsp cumin seeds1 tsp chili powderoil for frying

MethodSoak bread slices in water for few seconds, remove and squeeze all the water. Make ballsfrom this in the shape of cutlet or vada and fry in hot oil until golden brown.

Dip these fried bread vada in salt water for few seconds again. Remove and lightlysqueeze all the water. Place them in a bowl.

Beat curd well without any lumps in it. To this, add chopped coriander leaves, greenchilies, salt and mix well.

Pour this curd mixture over the vadas. Also sprinkle cumin powder and chili powder.

Optional: You can add seasoning too by frying mustard seeds and red chilies in oil.

Egg & Bread MasalaIngredients8 bread slices, made into small pieces3 eggs2 green chillies1 onion, cut into very small pieces1 tomato, cut into very small pieces1/2 tsp chili powder2 tsp oil

MethodHeat oil in pan, fry the onions and green chilies.

Add bread pieces and fry well. Also add to it the beaten egg and scramble it.

Now add the chili powder, salt and tomatoes and fry till all mix well.

Egg & Cheese ToastIngredients2 boiled eggs2 raw eggs4 bread slices50g cheese2 green chilies, chopped1 tbsp butter1/4 lemon1 tsp chili powderfew curry leaves, choppedsalt and pepper to tasteegg & cheese toast

MethodCut the eggs into small pieces. To this, add grated cheese, eggs, green chilies, curryleaves, chili powder, lemon juice, salt and mix well.

Heat the butter on a pan, roast the bread slices on both sides with the above mixture on it.

Serve with tomato ketchup.

Egg ParathaIngredients1/2 kg maidasalt to taste1 egg for each paratha1 tsp pepper powder1 cup ghee or dalda

MethodAdd maida salt ghee with little water kneed well

Roll into a paratha fry both sides with ghee

Add one egg to a paratha on top add little salt

Smash every thing with a spoon add pepper powder

Serve hot with gongura pachadi

Egg VermicelliIngredients2 boiled eggs500g vermicelli3 onions, chopped1 tsp mustard seeds40g bengal gram1 sprig curry leaves4 tbsp ghee or butter

MethodMix coriander seeds, cumin seeds, red chilies, cinnamon, cardamoms and grind to a finepowder.

Heat ghee in a pan, roast the vermicelli until golden color and keep aside.

In the remaining ghee, add mustard seeds, bengal gram, curry leaves, salt, groundpowder and fry for few minutes.

Add 1 cup of water, vermicelli and cook until the vermicelli is tender.

Cut the eggs into four pieces and add to the vermicelli mixture.

Mix well and serve with tomato chutney

1 tsp coriander seeds1/2 tsp cumin seeds2 red chilies2 small cinnamon sticks3-4 cardamomssalt to taste

Gobi ParathaIngredients1 cup of grated gobi(cauliflower)3 cups of wheat flour for paratha4 green chillies2 spoons butter1 spoon saltcoriander leaves

MethodCut the chillies into very small pieces.

Take wheat flour in a vessel, add grated gobi, cut chillies,butter,coriander leaves and salt.

Mix all this with warm water , in such a way that you must be able to make paratha/roti withthe dough.

Take small pieces of dough and press it with roti maker into round paratha.

Place the non-stick tawa on the stove . After heating, place the paratha on it and add1spoon of oil on either sides of paratha.

Keep it on the tawa until it becomes brown on both sides by repeatedly changing thesides.

Serve this hot with some pickle.

Dhokla (Khaman)Ingredients1 cup gram flour1 cup water1 1/2 tsp sugar1/2 tsp citric acid1 tsp soda bicarb2 green chillies1/2" piece ginger grated2-3 drops yellow colouringsalt to taste

MethodWarm the water. Take flour in a large bowl. Place sugar and citric acid in a cup. Placesoda bicarb in another cup. Pour a little of the water over each. Pour remaining water ingram flour, add chilli and ginger. Mix well with palm till smooth.

Place the pressure cooker on gas with 1 litre water and stand.

Grease a round cooker or cake tin and place in the cooker. Allow to heat. Add sugarsolution and colour to better.

Mix well till light and fluffy. Add soda solution and mix well. Pour into prepared tin beforethe foam goes down. Do not touch spoon now. Cover tin with a perforated lid and closecooker.

Cook without whistle for 13-14 minutes. Remove tin and allow it to cool. Cut in cubes andremove with spatula. Heat oil in a small pan.

Add mustard seed, allow to splutter. Pour over dhokla cubes. Sprinkle coconuts andcoriander. Transfer to serving dish. Serve hot or cold with green chutney.

For Seasoning:1/2 cup coconut grated1/4 cup coriander chopped1/2 tsp mustard seeds1 tbsp oil.

Kheema ParathaIngredients500g wheat flour200g mutton kheema1 tsp coriander powder2g garam masala50g onions, chopped1/2 tsp chili powdera pinch of turmeri

MethodBoil the kheema in salted water until it is tender.

Heat oil in a pan, add onions and fry until brown. Also add ginger-garlic paste, turmeric,chili powder, coriander powder, garam masala, boiled kheema and fry for 5 minutes

Add chopped coriander leaves and remove from heat. Keep aside.

Mix wheat flour with salt, water and knead to smooth dough. Keep aside for 10 minutes.

Then make small balls from the dough, roll into thin triangle shaped chapathis.

In the middle, place kheema curry and spread till end. Place another chapathi over thisand close the edges by pasting using beaten egg.

Fry these parathas over flat pan on both sides until golden brown using oil

75g oil1 egg1 bunch of cilantro1/2 tsp ginger-garlic pastesalt to taste kheema paratha

Mal PurisIngredients1 litre full milk cream4 tbsp maida (white flour)3 tbsp sooji1 kg sugar1/2 litre waterghee (butter) for fryingmal puris

MethodBoil milk so that it reduces to half of the original quantity.

Keep the reduced milk to cool and then add sooji and maida together and mix so that itdoes not form lumps.

Keep the batter for 10-15 mins.

Take a pan and put in ghee for shallow frying.

Put 1 tbsp of batter in ghee and spread it (to give the shape of a pancake) and cook onslow fire.

Meanwhile, make sugar syrup with water.

Take out the pancakes when they are light brown and dip them in sugar syrup.

Garnish with pista/dryfruits and serve hot.(with kheer or rabri)

Manipal IdlisIngredients1 cup rava (sooji)1 3/4 cups thick fresh yogurt3 tsps ghee1 tsp. mustard seeds1 tsp. split black gram dal1 tsp. split bengal gram1 tsp. finely chopped ginger1/4 cup grated coconut1 1/2 tsp. salt1/4 cup finely chopped coriander leaves1/4 tsp baking powder manipal idlis

MethodHeat the oil in a pan and add mustard seeds. When they sputter add the grams. Fry untillight brown.

Add chilies, ginger, coconut, salt and rava. Fry for two minutes over medium heat. Cool.

Add yogurt (curd), coriander leaves and baking powder to the rava mixture. Pour into 12lightly greased moulds of an idli stand. Steam for ten minutes.

Cool slightly before removing from moulds. Serve with saar and mint chutney.

Methi ParathaIngredients2 bunches of fenugreek leaves(methi)2-3 cups wheat flour1 tsp garam masala1 tsp chili powder2 tsp oilsalt to tasteghee (butter) for frying

MethodMix the wheat flour with finely chopped fenugreek leaves, salt, garam masala, chilipowder, oil and knead to a fine dough.

Divide the dough into small balls, roll into paratha size and fry with ghee on both sides ona flat pan until golden brown.

Serve hot with any gravy curry.

Minty Corn & Vegetable ParathaIngredientsFor stuffing:1 big potato, boiled & roughly mashed1/2 cup cabbage, finely chopped1 cup fresh corn2 tsps lemon juice2 tsps oil1/2 tsp. sugar1/3 tsp. garam masala powder3/4 tsps green chili paste2 tsp. coriander leaves, chopped1/2 tsp. cumin seeds1/2 to 3/4 tsp. salt

MethodSprinkle 2 pinches of salt over cabbage and leave for 10-12 minutes. Squeeze the waterfrom the cabbage with hands and keep aside. Boil the corn till tender and crush coarsely.

Heat the oil in a pan and add cumin seeds. When they splutter, add cabbage, coarselymashed & boiled potatoes, crushed corn, lemon juice, sugar, coriander leaves, greenchili, garam masala and salt. Mix well and remove from fire, keep aside.

Make paste of the above ingredients meant for the sauce in a mixer by adding water, asrequired.

Mix the flours, mint sauce, ghee; make soft dough for chapattis with water and keep asidefor 1/2 an hour. Make very thin rounds and cook on griddle applying oil on both sides, tilllittle brown spots appear on the surface.

Put about 2 tsp of the stuffing in the center of the parathas. Fold just like dosa and presswell. Cook again applying oil, as required.

Serve hot at breakfast with sauce or curd. These parathas can be carried along journeysand picnics.

1 cup all-purpose flour (maida)1 cup whole meal flour2 tsps melted gheeoil for cooking

For mint sauce:1/2 cup mint leaves3 springs of curry leaves3/4 tsp. lemon juice2 green chiliessalt to taste

Mixed RotiaIngredients200g maida (all-purpose) flour100g spinach100g onions, finely chopped200g gram flour200 ml water100g ghee or buttersalt to taste

MethodSieve the gram flour and maida flour together.

To this, add finely chopped spinach, onions, salt, water and knead to smooth dough. Keepaside for 30 minutes.

Make small balls from the dough, roll like a chapathi. In the middle, place 1 tsp ghee, foldand roll again like a chapathi.

Fry on a flat pan on both sides until golden brown with ghee.

Repeat with the other balls and serve hot.

Mughlai ParathaIngredients1/4 cup rava (semolina)1 1/2 cup wheat flour1 1/2 cup maida (all-purpose flour)1/2 cup milk3/4 cup oiloil for fryingsalt to taste

MethodMix the wheat flour, maida, rava with the oil, water, salt and knead into soft pliable dough.Cover and keep aside for atleast 30 minutes.

Divide the dough equally into balls. Roll out each ball and apply oil on it, then pleat it andmake a circular roll.

Press and roll out again into a bigger round. Place the paratha on a hot tava and roast onboth sides.

Heat oil in a shallow pan and shallow fry this roasted paratha in it.

Serve hot with curd (yogurt) or any vegetable curry.

NaanIngredients3 cups self-raising flour (maida)1 tbsp oil2 tbsp butter1/2 cup curds freshsalt to taste1/2 tsp baking soda (soda - bicarb)warm milk for kneading.

MethodSieve together dry ingredients into a large rimmed plate. Add butter curds, oil and crumblewith fingers. When does is like course crumbs, add milk a little at a time, till a soft pliabledough is formed.

Cover with wet muslin cloth. Cover with another plate and keep aside for 5 - 6 hours.

Knead dough lightly. Break of piece, the size of a medium potato and roll into a thicktriangle, using dry dough if required.

Place on a pre-warmed griddle (tawa). Apply water on the top part with hands invert naanand stick to griddle.

Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-quecoals). Serve hot with a blob of butter on it.

Omelette ParathaIngredientsFor the filling:4 eggs1 tsp water1/2 cup finely chopped onion1 tsp finely chopped green chili3 tsp finely chopped coriander leaves1 tsp salt2 tsp oil

MethodFor the filling, beat eggs with water. Add chopped onion, green chili, coriander leaves andsalt. Stir well.

Heat oil in a pan and pour the egg mixture into it. Make an omelette. Chop into very bitsand cool.

For the parathas, sift wheat flour and salt. Rub oil into flour with your fingers. Graduallyadd water and make stiff dough. Cover with a damp cloth and set aside for 30 minutes.

Divide dough and stuffing into 4 equal parts. Make balls from the dough and roll intochappaties.

Place a portion of the filling in the centre. Gather the edges of the chappaties from allsides so as to cover the egg mixture. Press to seal.

On a floured board, roll out each ball into a slightly thick paratha. Shallow fry with oil untillight brown.

For the dough:2 cups wheat flour1 tsp salt1 tsp oilwater to kneadoil for shallow frying

Paneer Methi ParathaIngredients100 g methi (fenugreek) leaveschopped1 tbsp ghee or butter1/2 tsp cumin seedssalt & chili powder to taste150 g paneer

MethodHeat 1 tbsp of ghee and season with cumin seeds.

Add methi leaves, salt to taste and chili powder. Fry for 2-3 minutes and dry. When cool,grind to a paste.

Blend the paneer in a mixer. To this, add salt, green chilies and coriander leaves and mixwell.

Cook the dahlia with salt and enough water till soft. When cool, grind to a fine paste. Alsoblend the tomatoes to a fine paste.

Heat oil in a pan and fry the tomatoes paste, adding salt to it, till almost dry.

Add oil and little salt to the rice flour and mix well. Add the dahlia paste and mix again.

Add enough water to mix to a smooth dough. Divide the dough into lemon sized balls.

Prepare the filling by combining methi paste, paneer mixture and tomato paste. Divide itinto marble sized balls.

Roll each ball of rice flour-dahlia paste into a cup shape and put the methi-paneer-tomatomixture ball into each dough cup. Close the dough ball to cover the filling.

Roll out on a floured surface into a paratha. Roast on both sides with oil or butter till crispand brown.

6 green chilies, chopped2 tbsp coriander leaveschopped finely1/2 cup dahlia3 ripe tomatoes, chopped2 cups rice flouroil for frying

Paneer ParathaIngredientsmaida 1 cupflour 1 cupghee 3 table spoonpeas 300 gramspaneer 200 gramsbutter milk 1/2 cup ginger

MethodFirst mix flour & maida & mix ghee in it. Add butter milk and make a tough dough. Add saltand green chilli.

Grind ginger,onion,garlic and coriander and make fine paste. Roast peas in a pan with 2table spoon of ghee.

After frying add paste in it. Add garam masala in it and fry little more. Grind peas finely.

Cut coriander finely and add paneer &salt. Add peas paste to it. Make small dough of flour& make roti as usual &apply paste on full roti,

Make another roti & put it on the paste bake roti on tawa.

green chilli 10pc.coriandergaram masala 1 table spoonsaltonion 2pc.garlic

Peas ParathaIngredients1 cup wheat flour1 cup maida (all purpose flour)1 cup shelled peas (or frozen)(chop this by means of a mixie)2 tablespoons oilsalt to taste.

MethodKnead all the above ingredients with the milk. If needed a small amount of water can beused.

Keep it for 1/2 an hour.

Then make small balls out of the dough.

Roll out each ball and cook on a nonstick pan.

garam masala 1 teaspoon.red chili powder 1/2 teaspoonginger-garlic-greenchili paste 1 teaspoon1/4 cup milk(used for kneading all the above)

Peas PuriIngredients2 cups wheat flour1 tbsp ghee or buttersalt to tastea pinch of baking powder1 cup peas1" piece ginger2 green chilies, chopped1 tsp aniseed roasteda pinch of asafoetidaoil for fryingpeas puri

MethodGrind peas, ginger and chilies to a smooth paste. Powder the aniseeds and add to thispaste.

Heat oil in a pan, add asafoetida. When this gives an aroma, immediately add the peaspaste and fry till the paste becomes quite dry and leaves the sides of the pan. Add salt asrequired, stir well and remove.

Add a little water and ghee to the flour and knead to make a soft dough. Make small ballsof the dough, flatten with a rolling pin.

Place a portion of the pea paste in the middle, enfold the filling, and pinch off the excessdough. Then roll out the puris.

Deep fry in oil on both sides until fluffy and golden brown.

Peas VadaIngredients500g green peas4 tbsp gram flour4 green chilies, chopped2 tbsp chopped coriander leaves1/3 tsp red chili powder1/3 tsp black pepper powdera pinch of sodium bicarbonateoil for frying

MethodBoil the peas with 1/2 cup of salted water in a vessel until tender. Cool and mash it.

Mix the gram flour, green chilies, coriander leaves, salt, red chili and black pepperpowders, sodium bicarbonate and knead to a smooth mixture.

Heat sufficient oil for frying, wet the palm of your hand with little water so that the mixturedoes not stick, take a little mixture and form flat balls out of it. Make a small hole in thecenter of the ball by piercing with your finger.

Gently drop them one by one into the oil and fry until they are golden brown on bothsides.

Serve hot with peanut or mint chutney.

Pizza OmeletteIngredients1/2 cup grated potatoes5 eggs1/4 cup finely chopped capsicum1/4 cup finely chopped onions1/4 cup finely chopped tomatoes1/4 cup chopped mushroomsa handful of sliced black or green olives1/2 cup mozzarella cheese1/2 cup cheddar cheese2 green chillies, finely chopped4 tsp. olive oilsalt & pepper to taste

MethodHeat the oil in a deep pan, add the grated potatoes and fry till nice and crispy. You canalso use frozen hashed browns instead.

Meanwhile, beat the eggs until fluffy. Add the onions, capsicum (bell peppers), tomatoes,olives, mushrooms, salt, green chilies and mix well.

When the potatoes are done, remove from flame and add the egg mixture.

Preheat the oven to 200 degrees and place the pan on the top rack and let it bake for 15minutes. When the egg is almost set, sprinkle the cheeses and cook till the cheese hasmelted. You can also cook on the stove top, but make sure it is in low flame, and cook witha lid on.

Sprinkle some pepper, cut into wedges and serve hot along with orange juice.

Poha UpmaIngredients2 cups poha (beaten rice)1 potato, boiled, peeled & chopped into cubes1/2 cup onion, chopped finely2 green chilies, chopped finely2 dry red chilies, broken into piecessalt to taste1 tsp turmeric powder1 tbsp coriander leaves for garnishing

MethodWash the poha and soak in 1/2 cup of water for about 5 to 7 minutes.

In a pan heat the oil. Add all the seasoning ingredients and fry for 3 minutes. Then addthe chopped onions, green chilies, red chilies and saute until golden brown.

Then add the boiled potatoes, turmeric powder, salt and mix well. Finally, add the soakedpoha and mix well. Keep on low heat for about 5 minutes.

Serve hot garnished with coriander leaves

For seasoning:1 tsp mustard seeds1 tsp urad dal1 tsp channa dal1 tsp curry leaves1 tbsp oil

Rava DhoklaIngredients250 gms gram flour3 tsp lemon salt2 tsp cooking soda3 tsp sugara pinch of turmericsalt to taste30 gms refined oil

MethodSieve the flour, add sufficient water and make a fine batter.

To this batter, add lemon salt, sugar, cooking soda, turmeric, salt to taste and mix well untilthe batter rises and foam forms.

Add water to the pressure cooker and boil for some time. In another small bowl, add thebatter and arrange in the cooker. Cook the batter on steam for 15 minutes.

Remove bowl from the cooker, cut the dhoklas into diamond shapes and arrange them ona plate.

Heat oil in a pan and season with mustard seeds, red chilies, asafoetida, green chiliesand pour over the dhoklas.

Sprinkle grated coconut on the top of the dhoklas, garnish with cilantro and serve hot.

10 gms mustard seedsa pinch of asafoetida4 green chilies3 red chilies1/4 cup grated coconutcilantro for garnishing

Rice NoodlesIngredientsFor Seasoning:peanuts - 1 tbspchana daal - 1 tbspurad daal - 1/2 tbspmustard - 1/2 tbspturmeric - a pinchoil - 1 1/2 tbspsalt to taste

MethodBoil water in a saucepan. Add salt to the water. When it is rolling, add noodle and leavefor 2 min. Now the noodles are cooked. Remove water and keep it aside.

Put seasoning with all the above ingredients and once mustard splits add green chilli andcurry leaves. Add this to cooked noodles.

Squeeze lime and add the juice to the noodles.

rice noodles - 1 packetlime - 2(big)green chilliescurry leaves

Roti With Methi LeavesIngredients1/2 kg wheat flour, sieved4 tbsp gram flour, sieved1 cup methi (fenugreek) leaves, chopped2 spring onions, chopped finely3 tbsp yogurt, well beatenghee (butter) for fryingsalt to taste

MethodMix wheat flour with gram flour along with salt, yogurt, 1 tbsp ghee, onions and methileaves. Mix well.

Add enough water to make a stiff dough and reserve for 30 minutes.

Make into lemon-sized balls and roll each ball into a 12 cms disc.

Fry on a hot greased griddle until browned on both sides with ghee.

Serve hot, dotted with butter.

Roomali RotiIngredients1 1/2 cups wheat flour50 gms. plain flour1 tsp. salt2 tbsp. melted ghee or butter

MethodSift flours, salt together. Rub in ghee till flour is crumbly. Add water, knead into soft, liabledough.

Cover and keep aside for 45 minutes. Knead again till smooth, divide into six parts. Shapeinto rounds.

Roll as thin as possible using dry flour for dusting. Place one on back of palm. Withcircular movement in one direction, flip and rotate roti.

This procedure will make the roti very thin. Invert deep tawa or heavy cast iron pan, andheat over gas.

When hot, spread roti over inverted griddle and allow to cook. Tiny black spots will appearon it when done.

This roti cooks very fast. Approx. 45- 50 seconds each. Fold like a handkerchief (roomal)before serving.

Saboodana KichidiIngredients250 gms saboodana1 cup grated coconut5 green chilies50 gms ground nutssalt to taste4 tbsp oil2 tsp sugar2 tsp jeera

MethodSoak saboodana in water for 30 min or till they are soft. Fry (without oil) ground nuts.

Make powder of fried ground nuts. Grind coconut and green chilies.

Mix all the ingredients except jeera and oil. Split jeera in a pan with oil.

Put the above mixture and fry well. Serve with yogurt (recommended), coconut chutney

Shahi ParathaIngredients1 cup wheat flour500 gms minced meat2 eggs, beaten1 onion, chopped1 tomato, chopped5 green chilies, chopped1 tbsp ginger-garlic pastefew coriander leaves, chopped2 tbsp oil2 tbsp gheesalt and red chili powder to tasteshahi paratha

MethodTo the flour add some water and knead into smooth dough.

Heat oil in a pan and fry the onions till pink. Also fry the ginger garlic paste and keepaside.

Cook the minced meat, salt, red chili powder and 1/2 cup of water till the meat is cookedand dry.

Add tomatoes to the egg and also salt and make two omelettes.

Take two portions of the dough and make two thin chappaties.

On one chapati place one omelette, spread a tablespoon of minced meat over it, sprinklesome green chilies, coriander and cover with the other omelette.

Top this with the next chapati and press the edges of the two chappaties tightly.

In a tava fry the paratha with a little oil, till both the sides are well done. Serve hot.

Soya DahibaraIngredients500 gms whole soya beans60 gms urad dal (black gram)1/2 cup curd (yogurt)4-5 green chiliesfew coriander leaves, choppedsalt to taste1 tsp. cumin seedssoya refined oil for deep frying

MethodSoak soyabeans and urad dal overnight. Drain water and grind mixture into a coarseconsistency.

Add finely chopped green chilies and coriander leaves. Add salt to the mixture and mixwell. Make flat baras and deep fry in soya oil till the baras turn golden brown.

Beat the curd into a smooth paste. Add salt to taste. Roast cumin seeds and powder themcoarsely. Soak the baras in this curd. Garnish with cumin seeds powder. Served chilled

Puffed Rice UpmaIngredientspuffed rice 1/2 kggreen chilliesroasted bengal gram 1/4 cupsaltcurry leavesoil 4tsponion 1

MethodSoak puffed rice in water after they become tender remove them from water .grindroasted bengal gram and chillies with salt

Add that powder to puffed rice .cut onion into small pieces length wise .heat oil and addmustard seeds and urad dhal

Add curry leaves after they cook add some turmeric .add onions after they turned intoreddish color add puffed rice

Mix it and cover the pan after 5 minutes upma is ready .

Waffles With Butter & HoneyIngredients1 cup plain flour (maida)1/4 cup cornflour1/4 tsp baking powder1 tsp fresh yeast, crumbled3 tsp sugar1/4 cup butter, melted3/4 cup milka pinch of saltbutter for cookinghoney & melted butter for serving

MethodSieve together the flour, cornflour and baking powder in a bowl.

Dissolve the yeast in 3 tablespoons of lukewarm water.

Add the yeast solution, sugar, melted butter, milk and salt to the flour mixture and whiskwell to make a smooth batter. Keep aside for 8 to 10 minutes.

Heat a waffle iron and brush it with butter. Pour 1/3 of the prepared batter in the waffleiron and spread evenly. Bake for 2 minutes or until the waffle is golden brown.

Repeat for the remaining batter to make 2 more waffles.

Serve hot with honey and melted butter.

RECIPE BOOK OF NAZISH QURESHI

NON-VEGETARIAN DISHES

Tandoori Chicken Chicken 65 Ginger Chicken Chilly ChickenPepper Chicken Szechwan Chicken Chicken Lollipop Kadhai ChickenButter Chicken Murg Do Piaza Chicken Korma Murg MusallamChicken Tikka Chicken Legs Mughlai Chicken Mutton Do PiazaMutton Curry Kaleji Fry Roghan Josh Mutton Chilly FryDhania Keema Mutton Kofta Mutton Brain Curry Mutton ChopsMutton Tikka Keema Matar Haleem Seekh KababBeef Steaks Dal Gosht Shami Kabab Egg CurryEgg Vandaloo Fish Fry Fish Curry Tandoori FishSpicy Fish Grilled Fish Chicken Biryani Hyderabadi Biryani

TANDOORI CHICKEN The most popular variation of grilled chicken in the IndianCuisine!INGREDIENTS METHODChicken 1 No.Lemon juice 3 tsp.Red chili powder 2 tsp.Curd (Yogurt) As per tasteGarlic paste 1 tsp.Ginger paste 1 tsp.Garam masala powder ½ tsp.Mustard oil 1 tsp.Oil For bastingSalt As per taste

1. Skin the chicken and make diagonal incisions allover.2. Mix 1 tablespoon red chili powder, salt and 2tablespoons lemon juice. Apply this to the chicken andleave it for half an hour.3. Hang Curd/Yogurt in the muslin cloth for some time.Take Yogurt in a bowl, add red chili powder, salt, lemonjuice, Ginger Paste, Garlic Paste, Garam MasalaPowder and mustard oil. Mix well.4. Apply this marinade to the chicken. Put the chickenonto the skewer and roast in the tandoor oven.5. When chicken is almost done, baste it with oil, roastagain till done.6 Serve hot with onion slices and lemon wedges.

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Tandoori Chicken Chicken 65

CHICKEN 65INGREDIENTS METHOD1 lb chicken1/2 cup yogurtA pinch of ajinomoto2-3 tsp soya sauce

Mix the chicken pieces with yogurt, salt and cook thechicken until the pieces are tender and all the waterevaporates. Keep the chicken pieces aside.Mix ajinomoto, soya sauce, corn flour, ginger-garlic

3-4 tbsp corn flour2-3 green chilies1 tsp ginger-garlic pasteSalt to tasteRed food coloringOil for deep frying

paste, red coloring and salt in a vessel and marinatethe cooked chicken pieces in it. Marinate for 4-5 hours.Deep fry the chicken pieces in oil and drain.Also deep fry the sliced green chilies and decorate onthe top of the chicken pieces.

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GINGER CHICKEN Chicken shreds with mushrooms prepared in Soya - ginger sauceINGREDIENTS METHODCooked & shredded Chicken 500gmsDried Mushrooms 4 nos.Finely chopped onion 1 no.Chicken Stock ¼ ltr.Soya Sauce ¾ cupFresh ginger,finely chopped 1 tbsp.Garlic clove, crushed 1 no.Vinegar 4 tbsp.Sugar 1 tsp.Cornflour 1 tbsp.Sherry 1 tbsp.Tomato puree 1tsp.Pepper To tasteSalt To taste

1. Put the Soya sauce, onion, ginger, garlic,vinegar, sugar, tomato puree, salt and pepper in asaucepan.2. Bring to a boil and simmer for 2 minutes.3. Soak the dried mushrooms in warm water forhalf an hour. Then drain, rinse and cut into thinslices.4. Heat the oil in a saucepan and add the chickenshreds. Cook for 3-4 minutes.5. Add the stock and the Soya sauce mixture,together with the cornflour mixed with sherry, tothe chicken.6. Add the mushrooms and cook till saucethickens slightly.7. Serve hot.

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CHILLY CHICKEN The most popular Chicken preparation. Chicken in chili and Soyasauce gravy.INGREDIENTS METHODChicken boneless 800 gms.Ajinomoto A pinchWhite pepper powder ½ tsp.Sugar 1 tsp.Soya Sauce 2 tbsps.Cornflour 2 tbsps.Egg 1 no.Chopped green chilies 8 nos.Chopped Garlic 6-8 clovesOil 1 tbsp.Oil to fry -Salt As per taste

1.Marinate the boneless chicken pieces (one inchcubes) in 1 tablespoon. Soya sauce, salt, egg and 1tablespoon cornflour for ten minutes.2.Deep fry chicken in hot oil till light brown.3.Heat 1 tablespoon oil in a wok. Add chopped garlicand chopped green chilies and toss for 15 seconds.4.Add 2 teacups of chicken stock or water. Bring it to aboil. Add ajinomoto, sugar, white pepper powder, saltand rest of the Soya sauce.5.Add fried chicken pieces and cook for 3 minutes.6.Add rest of cornflour, after dissolving it in water. Stirconstantly.7.Garnish with chopped spring onions and green chiliesjulienne.

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CHILLY CHICKEN Daawat.comINGREDIENTS METHOD1 lb boneless chicken1 onion chopped1 capsicum (blended)4-5 green chilies chopped2 tomatoes chopped1 tsp turmeric2 tbsp ginger-garlic pasteFew drops of venigar andsoya sauceSalt to tasteOil for frying

Mix vinegar, ginger-garlic paste, salt, turmeric, capsicumpaste, and soya sauce in a bowl and marinate thechicken for 3-4 hours.Remove only the chicken pieces from the marinade anddeep fry in oil. Keep it aside.Heat oil in a pan, add onions, green chilies, andtomatoes and fry them for a while.Add the remaining gravy from the marinade and friedchicken pieces to the pan and cook for 15-20 minutes.Serve hot with fried rice.

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PEPPER CHICKEN Daawat.comINGREDIENTS METHOD1 whole chicken cut up3 onions (finely chopped)2 tomatoes (finely chopped)2 tbsp ginger-garlic paste2 tsp fennel seeds powder (saunfpowder)1 tsp mustard seeds1 tsp garam masala3 tsp red chili powder2 tsp cumin seeds1/2 tsp turmeric powder4-6 tsp freshly ground pepper powder2 tsp coriander powder2 tbsp fresh coriander leaves, finelychoppedSalt to tasteOil for frying

Clean the chicken and cut into small piecesIn a non-stick pan, heat the oil, add mustardseeds and fennel seeds powder, and fry untilseeds splutter.Add ginger-garlic paste onions and allow themto cook until they turn golden brown in color.Then add chicken pieces. Sprinkle garammasala, red chili powder, turmeric powder andsalt and allow them to cook.Add cumin seeds, coriander powder andpepper powder. When the chicken is halfcooked, add coriander leaves, tomatoes andmix well.Cover the pan and let the chicken cook well.Serve hot with chapathis or parathas.

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SZECHWAN CHICKEN A tasty dish with a combination of fried chicken pieces andspring onions in spicy chicken stock.INGREDIENTS METHODChicken, medium size 1 no.Oil For deep fryingFor the MarinadeGinger paste 1 tsp.Garlic paste 1 tsp.Chili paste 1 tsp.Soya sauce 2 tbsps.Cornflour 2 tbsps.Egg 1 no.Salt To tasteFor the SauceSpicy chili oil or ordinary oil 3 tbsps.Finely chopped ginger 1 tsp.Finely chopped garlic 1 tbsp.

1. Cut the chicken,retaining the bone,into small serving sized pieces.2.Combine all the ingredientsmentioned under 'For the Marinade'and rub on the chicken pieces and setaside for 30 minutes.3.Heat oil in a frying pan and deep frythe chicken pieces,a few at a time, tillgolden brown and cooked.4.Drain and set aside. Heat 3tablespoons of spicy chili oil or ordinaryoil in a pan.5.Add the ginger, garlic, red chilies,sesame seeds and spring onion and

Dry red chilies cut into 4 pieces each 2 nos.Sesame seeds(optional) 1/2 tsp.Slanting pieces of spring onion 1/4 cup.Chicken stock 1/2 cupTomato sauce 1/3 cupSoya sauce 1 tbsp.Chili sauce 1 tsp.Vinegar 1 tbsp.Sugar 1 tsp.Black pepper 1/2 tsp.Ajinomoto A pinchSalt To tastecornflour mixed with water 3/4 tbsp. & 1/4 cupFor the GarnishSpring onions 4 long thin piecesSpring onion tops 4 long thin pieces

stir fry on a high flame for 1 minute.6.Add the remaining ingredientsmentioned under sauce except thecornflour, bring to a boil and add thechicken.7.Cook covered on a low flame forabout 4 minutes and then add thecornflour mixed with water and stircontinuously, so that the saucebecomes thick.8.Garnish with the spring onion andspring onion tops.

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CHICKEN LOLLIPOP Chicken wings coated with tasty batter and deep friedINGREDIENTS METHODChicken, wings with skin 8 nos.Eggs 2 nos.Green chilies, ground 6 nos.Ajinomoto ¼ tsp.Pepper powder ¼ tsp.Garam masala ¼tsp.Chili sauce ½ tsp.Soya sauce ½ tsp.Worchestershire sauce 1 tbsp.Flour ( maida ) 50 gms.Ginger, paste 1 tsp.Garlic, paste 1 tsp.Yellow colour or red colour A pinch Water ½ cupOil for deep frying As requiredSalt ½ tsp.

1.Cut the wings into two, chop the end bone,pull the flesh up with the skin and remove thethin bone and mould into a lollipop.2.Boil the lollipops with ½ cup water, ½tsp.salt for 5 minutes and with 1tbspworchestershire sauce for 5 minutes. Removeand cool.3.Mix all ingredients thoroughly, exceptlollipops and prepare a thick batter.4.Heat oil in a deep pan, dip lollipop into thethick batter and fry on medium heat to a lightbrown colour.5.Serve hot with szechwan sauce.

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KADHAI CHICKEN Chicken cooked in a traditional Kadhai. This dish is a goodindicator of a cook's expertise!INGREDIENTS METHOD

Whole Chicken 1 no.Medium Tomatoes 8-10 nos.Coriander leaves 2 tbsp.Medium onions 2 nos.Garlic paste 2 tbsp.Ginger, finely chopped 2 tbsp.Dry red chilies 6-8 nos.Chopped green chilies 8 nos.Red chili powder 1 tsp.Whole Coriander (dhania) 1tbsp.Garam masala powder 1 tsp.Coriander powder (dhaniapowder) 1tsp.Whole Garam masala 1 tsp.Oil 2 tbsp.Salt As per taste

1. Skin and cut the chicken into pieces.2. Take whole dhania, dry red chilies and poundtogether.3. Slice the onions.4. In a Kadhai take oil, add Whole Garam Masala,garlic, whole dhania, green chilies and red chiliesmixture. Add onions. Fry till onions are golden brown.5. Put in tomatoes, ginger, dhania powder and red chilipowder.6. Add some water. Cover and let it cook. Once thegravy is reduced put in the chicken pieces, salt andcoriander leaves.7. Mix well, sprinkle the Garam Masala Powder. Coverand cook for 8-10 mins on low flame.8. Serve hot.

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CHICKEN MAKHANI (BUTTER CHICKEN) A rich preparation of chicken marinated ina curd and spice mixture.INGREDIENTS METHODChicken 800 gms.Kashmiri Red Chili Powder 1 tsp.Lemon Juice 1 tbsp.Salt To tasteMarinationCurd (Yogurt) 1 cup.Ginger paste 2 tbsps.Garlic paste 2.tbsps.Garam Masala powder 1/2 tsp.Kashmiri Red chili powder 1 tsp.Lemon juice 2 tbsps.Butter 2 tbsps.Mustard oil 2 tsps.Salt To taste

Makhani SauceWhole garam masala 1 tbsp.Tomato puree 400 gms.Sugar/Honey 2 tbsps.Ginger paste 1 tbsp.Garlic paste 1 tbsp.Red chili powder 1 tbsp.Garam masala powder ½ tsp.Fresh cream 1cup.Kasoori methi ½ tsp.Chopped green chilies 1 tsp.Butter 50 gmsSalt To taste

1. Skin and clean the chicken. Make incisions with asharp knife on breast and leg pieces.2. Apply a mixture of red chilli powder, lemon juiceand salt to the chicken and leave aside for half anhour.3. Hang the yogurt in a muslin cloth for 15-20minutes to remove extra water. Add red chillipowder, salt, ginger-garlic paste, lemon juice,garam masala powder and mustard oil.4. Apply this marinade to the chicken pieces andrefrigerate for 3 to 4 hours.5. Put the chicken onto a skewer and cook in amoderately hot tandoor or a preheated oven (200degrees celsius) for 10-12 minutes or until almostdone. Baste it with butter and cook for another 2minutes. Remove and keep aside.6. Heat butter in a pan. Add whole garam masala.Let it crackle. Then add ginger-garlic paste andchopped green chillies. Cook for 2 minutes.7. Add tomato puree, red chilli powder, garammasala powder, salt and one cup of water. Bring toa boil. Reduce heat and simmer for 10 minutes. Addsugar or honey and powdered kasoori methi.8. Add cooked tandoori chicken pieces. Simmer for5 minutes and then add fresh cream.9. Serve hot with naan or parantha.

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MURG DO PIAZA A famous chicken dish that can be prepared in a jiffyINGREDIENTS METHODChicken pieces 1 kg.Onions, sliced 500 gms.Garlic, sliced 50 gms.Ginger, sliced 50 gms.Red chili powder 1/2 tsp.Turmeric powder 1/2 tsp.Whole red chili 4 nos.Garam Masala 10 gm.Tomato puree 300 ml.Coriander powder 15 gms. Water 500 ml.Ghee 150 gms.Salt To taste

1.Slice the onions, ginger and garlic and keepaside.2.Heat ghee for 1 minute, then add tomato puree,turmeric powder, red chili powder, red chilies andcoriander powder, cover the dish and cook on highfor 3 minutes.3.Put the sliced onions, ginger, garlic and cook for 3minutes on high.4.Mix chicken in the above ingredients and 500 mlwater and cook for 8 minutes.5.Stir well, add salt, garam masala and cook for 7minutes, till done.

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CHICKEN KORMA Chicken cooked in a thin gravy of yogurt and saffronINGREDIENTS METHODChicken 1 kg.Sliced onion 1 cupPoppy seeds 2 tbsps.Coriander seeds 1 tbsp.Cumin seeds 1 tsp.Fresh grated coconut ½cupCurd (yogurt) 1 cupGarlic cloves 2 no.Ginger paste 2 tsp.Green cardamom 3 - 4nos.Dry red chili whole 2 no.Fresh cream ¼ cupOil 3 tbsps.Salt To taste

1. Clean, wash and skin the chicken. Cut the chicken into12-14 pieces.2. Soak poppy seeds in 1 cup warm water for 10 minutes.3. Grind soaked poppy seeds with deseeded red chilies,coriander seeds, cummin seeds, garlic, green cardamomand grated coconut.4. Heat oil in a pan. Add sliced onions and cook till theyare translucent. Add Ginger Paste and stir for 15 seconds.5. Add chicken pieces and cook on high flame for 5minutes stirring constantly. Make sure not to colour thechicken.6. Stir in the ground paste and add 1 cup of water. Add saltand bring it to a boil. Reduce flame and add beatenCurd/Yogurt. Simmer for 5 minutes.7. Finish with fresh cream.

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MURG MUSALLAM A rich preparation of chicken with saffron and roasted spices.INGREDIENTS METHODChicken 1 no. large 1.Slice the onion.

Onion 1 no.Coriander seeds 1 tbsp.Aniseed 1 tbsp.Cumin seeds 1 tbsp.Roasted gram dal 4 nos.Dry red Chilies 4 nos.White cardamoms 4 nos.Black Cardamoms 2 nos.Cloves 4 nos.Whole black peppers ½ tbsp.Coconut 2" pieceAlmonds 1 no.Curd ½ pintSaffron A pinch ofGhee 6 tbsps.Salt To taste

2. Soak saffron in spoonful of hot water.3. Roast all the remaining spices without any fat in afrying-pan and grind together.4. Heat half the Ghee in a large saucepan andbrown the chicken on all sides.5. Remove, and pour in the remaining ghee.6. Fry onion till brown, add the ground spices andground coconut.Fry for 5 minutes.7. Put chicken back into the pan.8. Blend Curd/Yogurt with 1 1/2 liter water and pourinto the pan together with salt. Cover tightly andcook till liquid dries and chicken is tender.9. Just before serving add saffron water and garnishwith chopped almonds.

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CHICKEN TIKKA Chicken pieces marinated in yoghurt and a blend of spices, skeweredand cooked in an oven or tandoor - A favourite the world overINGREDIENTS METHODBoneless chicken 800 gms.Lemon juice 2 tbsp.Red chilly powder (kashmiri ) 1 tsp.Red orange color (optional)FewdropsCurd/Yogurt 300 gms.Garlic paste 2 tbsp.Ginger paste 2 tbsp.Garam masala powder 1 tsp.Cumin powder ½ tsp.Butter For bastingSalt To taste

1. Cut chicken into small cubes, wash nicely andapply lemon juice and salt to it and leave it.2. Whisk Curd/Yogurt in a bowl add remainingall the ingredients except butter. Mix well andthen keep the chicken pieces in this marinate forabout 3 - 4 hours in the refrigerator.3. Put the chicken on to skewers and cook inmoderately hot tandoor for about 6 to 8 minutes,baste the chicken pieces with butter and againput in to tandoor and until slightly colored andcooked.4. Remove and serve hot sprinkled with chaatmasala.

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CHICKEN LEGS IN CURRIED BUTTERINGREDIENTS METHODChicken legs 12 nos.Onion halved and unpeeled 1 no.Marjoram ½ tsp.

1. In a saucepan, add the chickenlegs, onion,marjoram, parsley, thyme, lemon andpeppercorns. Pour 1 litre of water and bring to

Parsley 2 sprigsThyme 1 sprigLemon halved 1 no.Peppercorn 6 nos.Butter 125 gms.Cardamon ground ½ tsp.Cummin seed crushed ½ tsp.Ginger powder ½ tsp.Turmeric powder ¼ tsp.Chilli powder ¼ tsp.Coriander powder ½ tsp.Mustard powder 1 tsp.Garam masala ½ tsp.Worcestershire sauce 2 tsp.Lime juice ½ tsp.Pepper to tasteSalt to taste

boil, then lower the heat for 25min. Removethe chicken legs without any liquid and transferthem to a plate. Let them cool.2.Cream the butter in a bowl. Add theremaining ingredients and thoroughly beatthem into the butter.3.Using a knife spread the curried butter oneach leg. Refridge them preferably overnightbut for a minimum time of 6 hrs.4.Remove the chicken legs from the fridge.5.Place it in pan and fry till golden brown.Serve hot.

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MUGHLAI CHICKEN A delicious chicken dish made of chicken chunks cooked in athick gravy with potatoes.INGREDIENTS METHODChicken 1 largeGarlic, flakes 6 nos.Cloves 4 nos.Cinnamon 1 pieceGoa red chilies 8 nos.Onions 4 nos.Ginger 1 pieceCardamoms 4 nos.Cumin seeds 1 tsp.Saffron ½ tsp.Hot water 6 cupsLemon juice 1 tsp. Oil ½ cupSalt As required

1.Cut the chicken pieces, wash, apply salt and keep aside.2.Chop the onions finely and grind all the masala to a finepaste.3.Heat oil and fry the onions, then add the ground masalaand fry over low heat till the oil separates.4.Then add the chicken pieces and fry for a while until thechicken is well mixed with the masala.5.Add 6 cups of hot water and let it simmer until thechicken is tender, then add the saffron soaked in lemonjuice.6.Simmer for a few more minutes and serve hot garnishedwith fried potatoes, green peas and hard boiled eggs.

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MUTTON DO PIAZA Mutton pieces cooked with whole spices and curdINGREDIENTS METHODMutton 500 gms. 1. Grind onions, ginger, garlic to a paste.

Onions 500 gms.Curd, beaten 350 gms.Cloves 6 nos.Cardamoms, large 4 nos.Ginger 1/2" pieceCinnamon,broken into bits 1" stickGaram masala 1 tsp.Chili powder 1 tsp.Cumin seeds, ground 1 tsp.Coriander powder 1 tbsp.Coriander leaves, sliced A handful Ghee 4 tbsp.Salt To taste

2.Heat 4 tbsp ghee and fry the paste tillgolden brown colour.3.Add the mutton and the whole spicesand fry it till it is well browned on all sides.4.Put the curds, coriander powder, groundcumin seeds, salt and chili powder.5.Cover tightly and cook over a low fire tillthe mutton is tender and completely dry.6.Than fry for a while till the gheeseparates from the masala.7.Serve immediately sprinkled withcoriander leaves and garam masala.

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MUTTON CURRY Mutton cooked in coconut milk with dry fruits, masala & boiled eggs.INGREDIENTS METHODMutton, cut into serving proportions 1 kg.Onions 100 gms.Garlic, flakes 5 nos.Ginger 1 " pieceBay leaves 4 nos.Thick coconut milk 1 ½ cupCurds 1 cupAlmonds, sliced 2 tbsps.Pistachios, sliced 2 tbsps.Dried apricots, sliced 50 gms.Coconut, grated finely ¼ cupPoppy seeds 1 tbsp.Vinegar 2 tbsps.Eggs, hard boiled 4 nos.Garam masala 1 tbsp.Green Peas 1 cup Cumin, ground 1 tbsp.Coriander seeds, ground 1 tbsp.Coriander leaves A handfulSaffron dissolved in 1 tsp. hot milk ½ tsp.Salt & chili powder To taste

1. Grind together onions, garlic, ginger,coconut and poppy seeds.2. Add the spices, salt, curds and vinegar,& apply to the mutton3. Put in a heavy bottomed vessel andcook till the mutton is dry.4. Add the coconut milk and nuts and fruitsand 1 cup green peas, and continuecooking over a slow fire till the mutton istender.5. Decorate with eggs and corianderleaves.6. Serve with rice.

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MASALA KALEJI Mutton liver marinated with green chilies, ginger, pepper etc. andcooked in its own juices.INGREDIENTS METHODLamb's liver 500 gmsLemons 2 nos.Green Chilies 2 nos.Ginger, ground 1 tsp.Black pepper 1 tsp.Sesame seed oil 1tbsp.Salt 2 tsps.

1.Wash the liver well and cut it into thin strips.2.Squeeze the lemon juice and salt on the liver.3.Then add chopped green chilies, ginger and black pepper andmix well.4.Heat the sesame seed oil and add the chili, ginger and blackpepper.5.Cook the mixture for 30 seconds, remove from the heat andpour over the liver.6.Allow to cool, cover it and marinate for 3 hours.7.To cook the liver, transfer it together with the marinade to afrying pan and fry for 15 minutes.8.Once the liver is cooked, serve immediately.

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KASHMIRI LIVER A tangy dry dish of mutton liverINGREDIENTS METHODMutton liver ½ kg.Onions finely chopped (medium size) 5 nos.Tomatoes (small size) 2 nos.Coriander leaves, chopped As requiredRed chilies 6 nos.Cloves 2 nos.Cinnamon 2 sticksPeppercorns ½ tsp.Coriander seeds ½ tsp.Jeera ¼ tsp.Ginger Small pieceGarlic 10 flakesGhee 2 tbsps.Salt To taste

1.Cut the liver into small cubes.2.Grind to a paste with a little water theremaining ingredients except the liver,onions, tomatoes & coriander leavesand keep the paste aside.3.Fry the onions well in the ghee.4.Then add the liver cubes, groundmasala and salt.5.Stir continuously till the liver is done.6.Garnish with tomato slices andcoriander leaves.

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LIVER MASALAINGREDIENTS METHOD1/2 kg liver,1 tsp ginger-garlic paste,1 tsp Red Chilli powder,1/2 tsp haldi,1/2 tsp garam masala,1 tsp zeera powder,1 tsp dhania powder,2 onions(big),3 tbsp oil, salt to taste,Cloves- 4Bari ilaayachi - 1Chhotee ilaayachi - 2Daalchini (cinnamon ) - 1 inch thin strip3 green chillies,1 lemon

Wash liver and remove the thin layersurrounding it. Cut liver into small pieces andmarinate in garlic-ginger paste, salt, haldi,chilli powder and masalas for atleast 30minutes. Heat oil in a non stick karaahi, putjeera, tejpatta, and dried red chilly. When thejeera begins to splutter, add cloves, illayachi& cinnamon, onion and saute for sometimeover medium flame for 2 minutes. Add gingergarlic paste and saute everything for 2minutes. Add finely chopped green chilliesand marinated liver and cook for 5 minutes.Add lemon juice and garnish with choppedcoriander leaves and serve hot with phulkasor parathas.

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ROGAN JOSH A Kashmiri style mutton delightINGREDIENTS METHOD

Lamb pieces 800 gms.Dry ginger powder 1 tbsp.Cinnamon 2 no.Cloves 6 - 8 no.Black peppercorn 5 - 8 no.Black cardamom 4 no.Curd (yogurt) 1 cupCoriander powder 1 tbsp.Aniseed powder 2 tsp.Asafoetida a pinchKashmiri red chili powder1 tbsp.Ghee/Oil 4 tbsp.Salt As per taste

1. Clean, wash and cut lamb into medium sized pieces.2. Heat oil in a thick bottomed pan. Add asafoetida,cinnamon, cloves, black peppercorns and cardamom.Sauté for half a minute.3. Add lamb pieces and cook on a medium flame, stirringconstantly till lamb pieces get a reddish brown color. Thismay take 12-15 minutes.4. Sprinkle a little water and repeat cooking of lamb for 12-15 minutes on a slow flame. Make sure to stir constantlyand scrape all the sediments from the bottom of the pan.5. Add red chili powder, coriander powder, aniseedpowder, dry ginger powder and salt.6. Add beaten Curd/Yogurt and 2 cups of water. Cookcovered till lamb is tender.7. Traditional Kashmiri Rogan Josh has a thin gravy andhas a thick layer of fat/oil on top. This dish is enjoyed bestwith steaming hot boiled rice.

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MUTTON CHILLY FRY A dry mutton preparation with dry red chilliesINGREDIENTS METHODMutton 1 1/2 kg.Dry red chilies 20 nos.Cloves garlic 20 nos.Onions 4 nos.Cardamoms 6 nos.Cloves 6 nos.Cinnamon 2 sticksGinger 4" pieceTurmeric powder 1 tsp.Coriander seeds 3tbsp.Sour curd 1 cupRipe lemon juice 1 no.Coriander leaves 1bunchGhee 6 tbsp.Salt To taste

1. Wash and cut the meat into 2 inch cubes.2.Slice the onions into thin long pieces and also cut the gingerand garlic separately.3.Heat a teaspoon of ghee on a tava and roast the chilies tilldark in color. Fry the coriander seeds, garlic and gingerseparately in the same way, using just 1 teaspoon ghee foreach ingredient. Keep these fried spices aside.4.In a large saucepan, heat the remaining ghee and fry theonions till golden brown and crisp and keep aside.5.Now add the cloves, cardamoms and cinnamon to the gheeand fry, put the mutton and turmeric powder and salt. Coverand cook till the meat is half cooked.6.Pour a little water on the lid of the saucepan while cookingto avoid the meat from sticking to the bottom. Add the curdsand remaining spices and mix and cook on low heat till themeat is tender. If necessary add a cup of warm water.7.Just before serving mix in the lemon juice and fried onionsand garnish with chopped coriander leaves.

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DHANIA KEEMA Minced mutton marinated and cooked in an exotic blend of coriander,spices and yogurt.INGREDIENTS METHODMutton kheema 500 gms.Yogurt ½ cupOnion chopped 2 nos.Coriander chopped 1 cupJuice of a lemonCumin Seeds 1 tsp.Green chilli chopped 2 tbsp.Whole Coriander 1 tsp.Whole Garam Masala 1 tsp.Black pepper 1 tsp.Ginger chopped 1 tbsp.

1. Marinate the mince meat with lemon juice,Curd/Yogurt, salt, Garam Masala Powder andhalf of the Green coriander (dhania). Keepaside for 1 hour.2. Take oil in a pan. Add cloves, cinnamon,cumin seeds and whole coriander. Put onionsand fry. Next add in green chillies and choppedgarlic. Mix well.3. Add the mince and fry it for some time.4. Once fried, add coriander powder and mixwell.

Coriander powder 1 tbsp.Garam Masala Powder 1 tsp.Garlic chopped 1 tbsp.Ghee 2 tbsp.

5. Add freshly ground pepper powder.6. Finally put in a generous quantity ofcoriander, a pinch of salt, Whole GaramMasala and lemon juice. Cook on a low flame.

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MUTTON KOFTA CURRY Mince balls in a thick masala gravyINGREDIENTS METHODMutton, boneless 1 kg.Onions 2 nos.Besan (roasted) 2 1/2tbsps.Egg 1 no.Ginger, finely cut 2" pieceGreen chilies, finely cut 6 nos.Green chili chopped 11/2"pieceRed chili powder 1 tsp.Salt To TasteOil for frying. To Taste.For the curryOnions 3 nos.Garlic 3-5 clovesGinger 1 1/2"inch piece. Haldi powder 1tsp.Tomatoes, boiled & skinned 1 cup.Coriander leaves 2 tsps.Red chili powder 1 tsp.Garam masala 1 tsp.Salt To taste

1.For the koftas, mince the meat with all theother ingredients.2.Remove the mixture and shape into balls.3.Deep fry these balls till golden brown andkeep aside.4.For the curry, fry the onions, garlic andginger till golden brown.5.Add the rest of the curry ingredients withenough water to make a gravy.6.Bring to a boil, add the fried koftas andsimmer for 45 mins.7.Garnish with chopped coriander leavesbefore serving.

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MUTTON BRAIN CURRY Tasty mutton brain prepared with curdsINGREDIENTS METHODMutton brain(blanched and cleant) 2 nos.Curds 1/4 cupGarlic 6 flakesOnions(chopped) 2 nos.Coriander seeds 2 tsps.Garam masala 1 tsp.Mango powder 1 tsp.Coriander leaves As required

1.Grind to a paste all the ingredients exceptmutton brain, curds and coriander leaves.2.Heat the ghee well in a karahi and fry thepaste till it turns brown.3.Add the mutton brain and fry for sometime.4.Add the curds and cook for 10 minutes.5.If required you can add half a cup of hot

Red chilies 3 nos.Ghee 3 tbsps.Salt To taste

water.6.Garnish with coriander leaves.7.Serve hot as a side dish.

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MUTTON CHOPS Enjoy these mutton chops prepared with spices and curdINGREDIENTS METHODChops ½ kg.Curd 1 ½ cupTomatoes 200 gms.Garam masala ½ tsp.Ginger 75 gms.Green chili A fewRed chili To tasteNutmeg A pinchCoriander powder 2 tsps.Coriander leaves(chopped) ½ cupGhee 3 tbsps.Salt To taste

1.Put chops in pressure cooker with choppedchilies along with tomato, salt, corianderleaves and pressure cook for 5 minutes till halfdone.2.Then add ghee(oil) and fry for 10 minutes.3.Mix all dry spices, garam masala red chilipowder, coriander powder and nutmeg in curdand beat it.4.Mix this in the chops and fry for 3 minutes.5.Pressure cook for 3-5 minutes.6.Garnish with coriander leaves and serve hot.

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MUTTON TIKKA Marinated mutton pieces cooked in TandoorINGREDIENTS METHODMutton pieces( boneless) ½ kg.Ginger 1 inch.Garlic 6 clovesAmchoor 1 tsp.Well beaten curd ½ cupMeat tenderizer / peeled unripebanana 4 cm.Garam Masala Powder 1 tsp.Chilies 3Cumin seeds ½ tsp.Sliced lemon & onion ringsSalt 2 tsp.

1.Grind ginger, garlic, cumin seeds, papaya and redchilies to a paste.2. Combine Garam Masala Powder, Curd/Yogurt, saltand amchoor.3. Mix all the above ingredients to the mutton mince.4.Marinate the mutton mince in the refrigerator for 3-4hours.5.Make small balls of the mutton mince and place onto skewers & cook in a moderately hot tandoor for 6to 8 minutes.6.Baste the mutton pieces with oil and again put inthe tandoor.7.Cook until brown, turning as required.8.Serve hot with sliced lime and onion rings.

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KEEMA MATAR A famous dish made of mutton mince, green peas and seasoned withdelicious masalas.

INGREDIENTS METHODMutton mince 750 gms.Shelled Green peas 1 cupOnions, chopped fine 2nos.Green chillies 2 nos.Garlic, crushed 8 clovesGinger, chopped fine 1"pieceRed chili powder 3/4 cup.Coriander Powder 1 tspCumin powder 1 tsp.Coriander Leaves 1/2 cupGaram masala powder 1tsp.Lime juice 11/2 tbsps.Water 11/4 cupsOil 4 tbsps.Salt to taste

1. Clean, wash and drain the mutton mince thoroughly.2. Wash the peas, drain. Peel and chop the onions andgarlic finely. Peel the ginger and grate. Wash and mincethe green chilies. Clean, wash and chop the corianderleaves.3. Heat oil in a thick bottomed pan and add the choppedonion. Fry till lightlybrowned. Add garlic and stir-fry for a minute.4. Add mutton mince, grated ginger, minced green chilies,coriander powder, cumin powder and red chili powder.Stir-fry for five minutes breaking up any lumps if formed.Add ¾ cup of water, bring to a boil. Cover, lower the heatand simmer for half an hour.5. Add peas, chopped coriander leaves, salt, garammasala powder, lemon juice and the remaining water. Mixwell and simmer covered for about ten minutes till the peasare cooked well. Adjust seasoning.6. Serve hot.

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HALEEM An exotic dish made with mutton, wheat and a mixture of three dalsINGREDIENTS METHODMutton 250 gms.Wheat, soaked overnight, drained, pounded &husked 1 cupChanna dal,soaked for 1/2 hour A handfulMoong dal, soaked for 1/2 hour A handfulMasoor dal, soaked for 1/2 hour A handfulChili powder 1 tsp.Haldi 1/2 tsp.Onions, sliced and fried crisp 2 nos.Dhania powder 1 tsp. Ginger-garlic paste 2 tsp.Ghee 4 tbsp.Salt To taste

1. Heat 6-8 cups of water in a heavybottomed dekchi.2.Allow the water to boil, then add thedrained dal, wheat and mutton alongwith the ginger-garlic paste, haldi, chilipowder, dhania powder and salt totaste.3.Cook over low heat till mutton istender, stir and mash well.4.Add the crushed fried onion, heat theghee and pour it over the Haleem.5.Sprinkle lemon juice and serve hot.

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SEEKH KABAB Succulent minced meat kababs flavoured with meat and spicesINGREDIENTS METHODLamb mince 400 gms. 1. Squeeze mutton mince in a dry cloth to remove excess

Chopped ginger 1 tsp.Chopped green chili ½ tsp.Chopped green coriander½ tsp.Garam masala powder 1tsp.Red chili powder 1 tsp.Oil 1 tsp.Salt As per taste

water.2. Mix all the above ingredients except oil. Knead well.3. Divide into 8 equal portions and make balls.4. Spread the mince balls on to the skewers, using a wethand. Press evenly to get kababs of six inches length.5. Roast in a moderately hot tandoor for 7-8 minutes or ina pre-heated oven(175° C) for 10 minutes.6. Baste with oil and again roast for 2 minutes.Note : For Seekh Kababs, use mince which has beenpassed through a mixer twice.

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BEAF STEAKS Marinated beef pieces fried to give a delicious flavour.INGREDIENTS METHODBeef (undercut) 1 kg.Peppercorns 10 nos.Pepper powder ¼tsp.Worcetershire sauce2 tsps.Bay leaves AsrequiredGhee 4 tsps.Salt To Taste

1.Wash the meat, cut into medium size pieces and then flatteneach meat piece.2.Then marinate the meat with the sauce, pepper powder andsalt.3.Next add the peppercorns, bay leaves and oil and keepovernight.4.Heat oil in a frying pan and fry the meat pieces on both sides.5.Cook on a low flame till the meat is tender and cooked.6.Serve hot.

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DAL GOSHT Boneless mutton marinated in yoghurt and a blend of spices, sauted in adal mixture - A Hyderabadi treatINGREDIENTS METHODBoneless mutton 1/2 kg.Chana dal 1/2 cupTur dal 1/2 cupOnion slice 4 nos.Tomatoes chopped 2 nos.Curd 1/2 cupLime juice 1 no.Turmeric powder 1 tsp.Red chili powder 1 tsp.Mustard seeds 1/2 tsp.Coriander powder 2 tbsp.Garam masala,whole 1 tsp.

1. Marinate mutton in Curd/Yogurt, lemon juice, part ofturmeric powder, part of Garam Masala Powder, mixwell, leave aside for 2 hours.2. And now take chana dal and tur dal and cook it. Addturmeric and green chilies when it comes to a boil coverthe pan and let it cook for some time till it is fully cooked.3. Take a pan, put some oil, Whole Garam Masala andadd onion and sauté well.4. Next add green chili when the onions gets goldenbrown add ginger, garlic, coriander powder, remainingturmeric powder, red chili powder, cook for some time.5. Now add the marinated mutton to this mixture and

Garlic chopped 1 tbsp.Ginger chopped 1 tbsp.Cumin seeds 1 tsp.Garam masala powder 1 tsp. Coriander chopped 2 tbsp.Green chili chopped 2 tbsp.Amchur powder 2 tsp.Oil 3 tbsp.Salt To taste

sauté it.6. Grind dal in a mixer and add to the mutton.7. Give tadka of mustard seeds, cumin seeds and wholered chili, sprinkle some coriander and cook the pan andsimmer it for an hour.8. Finely to this mixture add tomatoes, amchur powder,add a little salt, remaining garam masala powder, andcover it again for 10-15 minutes and cook on slow fire ortill the mutton is fully cooked.9. Serve hot.

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SHAMI KABAB Minced meat balls, flattened and shallow fried.A speciality in NawabicuisineINGREDIENTS METHODKheema without fat 500 gmsChana dal (washed and soaked in water for½ hour) 2 tbsp.Garlic flakes 10 nos.Ginger 1" pieceGaram masala 1 tsp.Elaichi 2 nos.Dalchini pieces 2 nos.Lavang 3 nos.Dhania jeera powder 1 tsp.Pepper A pinchChili powder 1 tsp.Kothmir and Pudina chopped A handfulEgg 1 nos.Lemon juice ½ no.Onion minced 1 nos.Oil/Ghee For fryingSalt To taste

1. To the washed and drained kheema,add the chana dal, sabut masala, 1cupwarm water, salt to taste and then cooktill dry.2. Remove from heat and add ginger,garlic, pepper, chili powder, dhania andjeera powder. Grind to a fine paste andthen form into dough.3. To the minced onion, add the finelychopped pudina, kothmir, lime juice andsalt to taste.4. Beat the egg lightly. Divide the doughinto lemon- sized balls.5. Flatten each ball in the palm of yourhand and stuff with a little of the onionmixture.6. Shape into a kabab and dip in thebeaten egg. Shallow fry till it turns color.

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EGG CURRY Spicy egg gravy ready in a jiffyINGREDIENTS METHODEggs 6 nos.For the masala :Coconut ½ pieceRed chilies(roasted) 5 nos.

1.Grind to a paste the ingredients for the masala.2.Put the paste in a vessel and boil along with 4cups of water and one onion.3.When the curry is boiling, lower the flame and

Coriander seeds(roasted) 2 tsp.Ajwain seeds(roasted) 1 pinchMethi seeds(roasted) 1 pinchJeera seeds(roasted) 1 pinchOnion(chopped fine) 1 no.Salt to tasteFor seasoning :Onion(chopped fine) 1 no.Oil 2 tbsp.

break the six eggs one by one into the curry.4.Add salt and cook till the eggs are done andremove from the flame and keep aside.5.Take another vessel, put some oil in it and fry oneonion till brown.6.Pour the curry over it.7.Boil for a little more time and remove from theflame.

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EGG VANDALOO Hard-boiled eggs in a spicy but tasty gravy.INGREDIENTS METHODHard boiled eggs 4-5 nos.Onions 2 nos.Dry red chilies 4 nos.Garlic 5 flakesGinger 1 pieceCummin seeds ½ tsp.Cinnamon 1 pieceGaram masala 1 tsp.Vinegar ¾ cupSugar 1 tbsp.Ghee 2½ tbsp.Salt To taste

1. Grind the red chilies, garlic, ginger andcummin seeds with a little vinegar and salt totaste.2. Chop the onions and fry in ghee, then addthe ground paste and cinnamon to it.3. Then add sugar, vinegar and garam masala.4. Shell the eggs, cut into halves, lengthwiseand add to the curry.5. Cook till the gravy thickens and serve withrice or rotis.

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FISH FRY Boneless fish fillets coated with a blend of Indian spices and then deep friedto perfectionINGREDIENTS METHODBoneless fish fillets 500 gms.Red chili powder ½ tsp.Ground cumin 1 tsp.Ground coriander ½ tsp.Garlic, crushed 3 nos.Ground anise seeds (fennel) 1 tsp.Lemon juice 1 tbsp.Oil For deep-fryingSalt To taste

1. Remove skin from fish, rinse and pat dry withpaper towels. Cut into large chunks.2. Mix together cumin, coriander, ground anise,chili powder, garlic, lemon juice and salt, blendingto a smooth paste.3. Spread over fish, cover and refrigerate for anhour.4. Half fill a deep pan or Kadhai with oil and heat.Fry the fish, until golden brown.5. Drain on paper towels. Serve hot.

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FISH CURRY Boneless fish fillets cooked in a blend of coastal spices and coconut milk.A typical Indian curryINGREDIENTS METHODBoneless fish 12 filletsMustard seeds 1 tsp.Garlic, chopped 8 clovesGinger, julienne 1" 1 no.Green chilies, slit lengthwise,deseeded and julienned 6 nos.Onions, grated 150 gms.Curry leaves 24 nos.Tomatoes, pureed & strained 3 nos.Turmeric powder ½ tsp.Coconut milk 2 cupsVinegar 1 tbsp.Coriander leaves 1 tbsp.Oil 2 tbsp.Salt To taste

1.Heat oil in a pan and season with mustardseeds.2. Stir over medium heat until they begin tosplutter.3. Add garlic and ginger and stir for a minute.Add green chilies. Add onions and sauté untilbrown. Add turmeric powder,curry leaves andtomatoes. Fry for 2-3 minutes.4. Add the coconut milk. Bring to a boil.5. Add fish, salt and vinegar. Cover and simmerfor a few minutes till the fish is tender. Stir onlyonce or twice and very gently to make sure thatthe fillets do not break.6. Taste and adjust the seasoning. Garnish withcoriander leaves and serve with Steamed Rice.

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TANDOORI FISH Delicious grilled fish marinated in Yogurt and spicesINGREDIENTS METHODFish 800 gms.Ginger 1 cm. pieceCumin seeds 1 tsp.Chili powder ½ tsp.Amchoor 1 tsp.Turmeric powder ½ tsp.Ghee 1 tbsp.Garlic 1 tbsp.Salt to tasteDry mint leaves 1 tsp.Lime juice 1 tsp.A little curd

1. Grind together garlic, ginger, cumin seeds to a smoothpaste. Add amchoor, chili powder, salt and Curd/Yogurt.2. Clean and remove the skin of the fish and cut the fishcrosswise into desired size pieces. Sprinkle with lime juiceand set aside for 10 minutes.3. Marinate the fish with the ground paste for 3 hours.4. Remove the excess marinade, brush the wire mesh withoil and place the fish on it in the preheated tandoor/grill.Cookfor 3 to 4 minutes.5. Turn the fish over and smear with Ghee. Continue cookingfor another 3 to 4 minutes until done. Brush the ungreasedside with ghee and return to tandoor /grill for another minute.

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SPICY FISH No one can eat just one - you won’t be able to resist this spicy fish.INGREDIENTS METHODFish(centre bone river fish)1 kg.Malt vinegar ½ cupGinger paste 3 tbsp.Garlic paste 3 tbsp.Green chili paste 4 tsps.Ajwain 3 tbsp.Red Chili Powder 1 tsp.Turmeric ½ tsp.White pepper powder ½tsp.Gram flour 1 cupOrange colour Few dropsOil to frySalt to taste

1.Wash the fish and cut into 1/2" thick slices and pat dry.2.First Marination:- Dissolve salt in vinegar and leave the fish in thismarinade for atleast 25 mins.- Remove, place between two napkins and press gentlyto remove the excess moisture.3.Second Marination:- Mix the ginger,garlic & chili paste, ajwain, red chillis,turmeric, pepper and salt with gram flour.Add 7 tbsps of water and orange colour and make apaste of coating consistency.- Apply the paste on both sides of the fish and arrangethem on a tray atleast an inch apart. Keep aside for 20mins.4.Heat ghee in a frying pan and fry the fish over mediumheat until well cooked.

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GRILLED FISH Grilled spiced pomphret. A real treat for sea-food loversINGREDIENTS METHODPomphret,big 1 no.Garam masala 1 tsp.Coriander powder 1 tsp.Vinegar 2 tbsps.Ginger garlic paste 1 tbsp.Chilli powder To tasteOil 1 tsp.Salt To taste

1.Rub the fish with salt, chilli powder, garam masala,vinegar, coriander powder and ginger garlic paste. Keepit aside.2. Line a pan with oil and grill the fish.3. Serve hot.

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CHICKEN BIRYANI Chicken pieces marinated in a spice and curd mixture and cookedwith basmati rice on a slow fire.INGREDIENTS METHODRice (Basmati) 300 gms.Chicken pieces 600 gms.Whole garam masala 2tbsp.Sliced onions 1 cupChopped garlic 2 tbsps.Chopped ginger 2 tbsps.Red chili powder 3 tsps.Coriander powder 1 tbsp.Turmeric powder 2 tsps.Bay leaf 2 nos.Chopped tomato ¾ cupChopped green coriander1 tbsp.Curd (yogurt) 1 cupSaffron ½ gm.Garam masala powder 3tsp.Milk ½ cupButter 50 gms.Golden fried sliced onions¾ cupGinger julienne's 1 tbsp.Oil 3 tbsps.

1. Pick, wash and soak rice in water for about 30 minutes.2. Boil water, add ½ of the Whole Garam Masala , bayleafand salt and boil rice till ¾th done. Drain rice and keepaside.3. Mix salt, ½ of the red chili powder, ½ of the choppedginger, ½ of the chopped garlic, 1 tsp. Garam MasalaPowder, ½ of the turmeric powder and Curd/Yogurt. Mixwell and put chicken pieces in this for an hour.4. Heat oil in a Patila or a thick bottomed pan. Addremaining Whole Garam masala .Let it crackle. Add Slicedonions and sauté’ until light golden brown.5. Then add remaining chopped ginger, chopped garlic,coriander powder, turmeric powder, red chili powder, 1 tsp.Garam Masala powder and chopped tomatoes. Cook forabout 5 minutes. Add marinated chicken and cook tillchicken is tender.6. Dissolve saffron in warm milk and keep aside.7. Arrange alternate layers of chicken and rice. Sprinklesaffron dissolved in milk, remaining Garam Masalapowder, ginger julienne's, mint leaves, golden fried slicedonions and butter in between the layers and on top. Makesure that you end with the rice layer topped with saffronand spices.8. Cover and seal with aluminum foil or Roti dough. Cook

Mint leaves 2 tbsp.Salt To taste

in a preheated oven, for 10-12 minutes. Alternatively cookon an indirect slow flame for 10 to 12 minutes.

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HYDERABADI BIRYANI The ultimate of Nawabi cuisine.Cooked in the tandoori style- arich preparation of rice and muttonINGREDIENTS METHODBasmati Rice 500 gms.Mutton cut into smallpieces 1kg.Garam Masala 2 tsp.Red chilies 6 nos.Cashewnuts A handfulOnions (sliced fine andfried till crisp) 5 nos.Cloves 2 nos.Dalchini 2 piecesElaichi 3 nos.Green chilies 6 nos.Kothmir, chopped 1small bunchPudina chopped 1 smallbunchGinger Garlic paste 3tsp.Saffron (dissolved in ¾cup milk) 2 pinchesCurd beaten 1 cupLime juice 2 nos.Eggs boiled 4 nos.Ghee /Oil 5 tbsp.Salt to taste

1. Grind the red chilies and cashewnuts to a fine paste.2. To the mutton apply the ginger - garlic paste and beatencurd. Set aside.3. Heat 4 tablespoons ghee and fry the red chili masala.4. Add the marinated mutton, ¼ of the fried onion, oneteaspoon garam masala and salt to taste.5. Keep frying till ghee separates. Add 1½ cups warm water.Pressure cook till tender.6. Heat dekchi, add 1 tbsp ghee and fry the sabut masala.7. Add the rice and fry a little. Add the green chilies and saltto taste.8.Add enough warm water. Cook till rice is done, removeand spread on a thali, discarding the whole masala.9. Mix together the chopped kothmir, pudina, garam masalaand fried onion.Set aside.10.Take a heavy bottlomed dekchi and line it with ghee.11.Spread a layer of rice and cover it with half of the mutton.Sprinkle half of the pudina / kothmir mixture and juice of 1lime.12.Cover with rice, followed by a mutton layer. Finish with arice layer.13.Sprinkle the rice with saffron milk and dot with ghee.14.Cover tightly and place over a griddle for dum for 20minutes. Serve hot, garnished with eggs cut into halves.

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