Kesari Bhath Dessert (Saffron Rice Dessert)

Ingredients 

1 cup: Basamati rice

1 cup: Sugar

5 pcs: Almonds, slivered

5 pcs: Pistas, slivered

10-12 : Raisins

1/4 tsp: Cardamom powder

2 pinches: Saffron, soaked in 1 tbsp warm milk

Few drops yellow colour (optional)

3 tbsp: Ghee

2 1/2 cups: Water

Method

1. Heat ghee in a large heavy pan, add rava.

2. Stir and roast on low for 7-8 minutes or till aroma exudes.

3. Side by side, put water to boil, add sugar, bring to a boil.

4. Add boiling water to the rice, little at a time stirring continuously. Take care to protect hands from the spluttering.

5. When well mixed, check rava grain between fingers and taste for sweetness.

6. Adjust sweetness, and add more boiling water if grain is hard.

7. Add the remaining ingredients, cover and simmer till ghee separates. Save a small amount of almonds and pistas for garnishing.

8. Add colour if desired and mix well.

9. Grease a katori or steel cup. Press hot bhath inside it, and unmould onto a plate.

10. Garnish with a few slivers of almonds and pistas, serve hot.

Butter Chicken

Butter Chicken, a non-vegetarian delicacy is one of the most popular dishes not only in India but also other parts of the world. Also known as Murg Makhani, the popular Indian non-vegetarian dish of Butter Chicken is easily available across many Indian restaurants and eateries all over India especially the north of India. Butter Chicken is said to have originated from the popular Moti Mohal restaurant in Daryaganj, Delhi. Butter Chicken is a gravy chicken preparation where butter, cream, tomato and chicken are the main ingredients.
Ingredients
• 700 gm: Raw chicken
Marinade
• ½ kg: Curd
• 1 tsp: Ginger garlic paste
• 1 tsp: Red chilli powder
• Salt to taste
Gravy
• 100 gm: White butter
• ½ kg: Tomato (pureed)
• ½ tsp: Black cumin seeds
• ½ tsp: Sugar
• 1 tsp: Red chilli powder
• Salt to taste
To Prepare Chicken
• 100 gm: Fresh cream
• 75 gm: White butter
• 4-5: Sliced green chillies
• ½ tsp: Crushed fenugreek leaves
Method
1. For the marinade, mix red chilli powder, ginger garlic paste, salt and curd together. Marinade is ready.
2. Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.
3. Then roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.
4. For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix it well.
5. Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.
6. Cook till chicken is done.
7. Butter Chicken is ready to eat.
8. Serve hot with rice or naan.

Hyderabadi Biryani

Biryani is a popular dish and relished all across India. Hyderabadi Biryani is one of the most sought after variants of the popular biryani. The name is a giveaway, Hyderabadi Biryani has its origins from Hyderabad in Andhra Pradesh. Hyderabadi Biryani is a non-vegetarian dish and its main ingredients are meat, rice and spices. Hyderabad is the best destination to enjoy the Hyderabadi Biryani. Try out the famous Hyderabadi Biryani by preparing it with the help of our detailed recipe which includes ingredients required and cooking method. 

Ingredients

• 1 kg: Meat
• 750 gm: Semi cooked rice
• Sautéed brown onions to taste
• 1 tbsp: Ginger garlic paste
• 1 tbsp: Red chilli paste
• 1 tbsp: Green chilli paste
• ½ tbsp: Cardamom powder
• 3-4 sticks:
• Cinnamon
• 1 tbsp: Cumin seeds
• 4-5: Cloves
• 2 tbsp: Lemon juice
• 250 gm: Curd
• 4 tbsp: Clarified butter
• A pinch: Mace
• Mint leaves to taste
• 1 tsp: Saffron
• ½ cup: Water
• 1 tbsp: Salt
• ½ cup: Oil

  Method

• Clean the meat.
• Now in a pan add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sautéed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice. Mix it well.
• Add curd, clarified butter, semi cooked rice, saffron, water and oil and mix it well.
• Now apply sticky dough on the sides of the pan.
• Cover with lid to seal it and cook for about 25 minutes.
• Hyderabadi Biryani is ready to eat.
• Garnish with boiled eggs or sliced carrot or cucumber or all.

Serve hot.

Kashmiri Pulao

Ingredients 

• 500 gm: Basmati rice
• 2 cups: Milk
• ½ cup: Cream
• 1 cup: Fruits (chopped, mixed)
• 1 tsp: Sugar
• 2 tsp: Ghee
• 3-4: Cloves
• 1-2: Bay leaf
• 1 inch long piece: Cinnamon
• 3-4: Cardamom
• ½ tsp: Cumin seeds
• Rose water
• Salt to taste

Method
1. Gently wash rice and soak in water for about 10-15 minutes.
2. Heat ghee in a pan. Add cloves, cinnamon, cumin seeds, bay leaf and cardamoms. Now add soaked rice and fry for 2 minutes. Add the mixture of cream, milk, sugar and salt. Add half a cup of water. Bring to a boil. Cover and simmer till cooked. When cooked, mix in chopped mixed fruit.
3. Sprinkle few drops of rose water before serving.
Note : Before cooking, rinse the rice several times, until the water comes out clear. This removes any starch and residue, otherwise the rice may be sticky.

Shahi Gatte

INGREDIENTS
Besan : 200 gm
Dhaniya: 1 tsp.
Ghee : 2 tbsp.
Curd : 250 gm
Salt : 1 tsp..
Oil : 2 tsp.
Red chilly powder: 1 tsp.
Haldi : a pinch

METHOD
Mix besan while adding ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. dhaniya powder and ghee. Make a stiff dough. Make 5-6 thin and long strips of the dough. Put these strips in boiling water and cook for 5 minutes. Cut these gattas into small pieces. Strain the curd through a strainer. Add ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. dhaniya powder and haldi to the curd. Mix well. Add the gatta pieces. Heat oil in a kadahi. Put the tadka of jeera and add the curd mixture. Cook it for 5-7 minutes while stirring continuously till it comes to a boil. Simmer the flame and cook for another 5-7 minutes.Turn off the gas. Finally put the tadka of red chilly powder. Serve it with Missi Roti and Pakori ki Kadhi.

RAJASTHANI MISSI ROTI RECIPE

Ingredients:

150 gms Wheat flour
1 tsp Red chilly powder
250 gms Besan
1 tsp Dhaniya Powder
3 tbsp Ghee
1/2 tsp Jeera
1/2 tsp Kaala Jeera
1 tsp Salt
1/2 tsp Ajwain


Preparation:
* Mix the wheat flour and besan together. Add oil, salt, red chilly powder, dhaniya, jeera, kala jeera and ajwain.
* Mix well. Make a stiff dough. Roll into small and thick rotis and roast.
* Brush missi roti slightly with melted ghee. Serve hot with Shahi Gatte.

Dal Makhani

Ingredients (Serves: 2)
• 1 cup: Whole black gram
• 2 tsp: Split Bengal gram
• 2 tsp: Kidney beans
• 1 cup: Tomato(puree)
• 1" piece: Ginger
• 4 Cloves: Garlic
• 2 : Whole dry red chillies (soaked for 15 minutes)
• 3 tsp: Ghee
• 2 tsp: Dhania (coriander) powder
• 1/2 tsp: Garam masala
• 1 tsp: Butter
• 1/4 cup: Fresh cream beaten well and mixed with 1/4 cup milk
• 1 tsp: Ghee
• 5 cups: Water
• Salt to taste
Method
1. Soak kidney beans, black gram and split Bengal gram together in a pressure cooker for six hours.
2. Grind ginger, garlic and dry red chillies together to a paste.
3. Drain out all water from the pulses and add six cups of fresh water.
4. Pressure cook with 1 tsp ghee, salt and half of the ginger-garlic paste. After the first whistle, reduce the flame and cook for about 45 minutes. Remove from fire.
5. Open the cooker and mash the contents.
6. Prepare tadka (tempering) with tomatoes, leftover ginger-garlic paste, garam masala and coriander powder. Add this to the dal.
7. Add butter and simmer on low flame for 20-25 minutes, stirring and mashing the dal occasionally with a ladle against the sides of the cooker.
8. Add beaten cream mixed with milk. Simmer for 15-20 minutes more and serve hot.

Papad ki Sabzi

Ingredients
• 200 gm: Papad (fried and broken into 2/3 inch pieces)
300 gm: Yogurt
• 4 tbsp: Ginger-garlic paste
• 1 tsp: Chopped ginger
• 1 tbsp: Chopped green chillies
• 2 tbsp: Chopped fresh coriander
• 1 tsp: Red chilly powder
• 1 tsp: Cumin seeds
• 2 tbsp: Coriander powder
• 6 tbsp: Ghee
• Salt to taste

Method
1. Heat ghee in a pan add the cumin seeds.
2. When they start to crackle add ginger garlic paste, red chilly powder, coriander powder and turmeric powder. Fry for 3-4 minutes over medium heat, add chopped ginger and green chillies. Then add the beaten yogurt and fry for another 3 minutes. Add 1 cup of water and bring to a boil.
3. Put the papad pieces into the boiling gravy and lower the flame to a simmer and cook for 6 - 7 minutes.
4. Season to taste, remembering that papad is already salted.
5. Garnish with fresh coriander.

Jeera Rice / Jeera Pulao

Cumin seeds are fun to cook with, they come alive when you drop them in hot oil, and they impart a very special flavor to this rice.
Cumin seeds are fun to cook with, they come alive when you drop them in hot oil, and they impart a very special flavor to this rice.

Ingredients:

Basmati Rice 200 gms or any kind of rice
Jeera (Cumin seeds) 2 tbsp
Cloves 5 pcs
Black Peppercorns 10 pcs
Cashew Nuts 50 gms
Oil / Ghee (clarified butter) 1 tsp
Salt to taste

Directions:

Wash and soak rice for half an hour in a bowl. In kadai/wok add oil/ghee and sauté the cumin seeds, cloves and black peppercorns. Cut the cashew nuts into halves and add in the kadai, add the rice, salt as per your taste and cook the rice with minimum of water. Serve the rice with any Dal/Veg or Nov Veg Curry.

Papad ki Sabzi

Ingredients
• 200 gm: Papad (fried and broken into 2/3 inch pieces)
300 gm: Yogurt
• 4 tbsp: Ginger-garlic paste
• 1 tsp: Chopped ginger
• 1 tbsp: Chopped green chillies
• 2 tbsp: Chopped fresh coriander
• 1 tsp: Red chilly powder
• 1 tsp: Cumin seeds
• 2 tbsp: Coriander powder
• 6 tbsp: Ghee
• Salt to taste

Method
1. Heat ghee in a pan add the cumin seeds.
2. When they start to crackle add ginger garlic paste, red chilly powder, coriander powder and turmeric powder. Fry for 3-4 minutes over medium heat, add chopped ginger and green chillies. Then add the beaten yogurt and fry for another 3 minutes. Add 1 cup of water and bring to a boil.
3. Put the papad pieces into the boiling gravy and lower the flame to a simmer and cook for 6 - 7 minutes.
4. Season to taste, remembering that papad is already salted.
5. Garnish with fresh coriander.

Shahi Paneer

Shahi Paneer is considered to be a mainstay dish especially in the Northern parts of India. Shahi which means 'Royal' and Paneer when translated is ' Cottage Cheese' gives Shahi Paneer a royal feel to it. However, Shahi Paneer is a famous dish liked by many and is available in almost all the hotels, restaurants and roadside eateries. 'Shahi Paneer' is undoubtedly one of the most popular dishes originating from India. Presented below is the cooking method to prepare the famous Indian dish of Shahi Paneer along with the ingredients required.

Ingredients (Serves: 6)
• 250 gm: Paneer (cottage cheese)
• 1/4 cup: Beaten curd
• 1/2 cup: Milk
• 1 1/2 cup: Tomatoes (chopped fine)
• 1/2 cup: Onion (chopped into strips)
• 1/2" piece: Ginger chopped fine
• 2-3: Green chillies chopped fine
• 2-3: Cardamoms (crushed)
• 1/2 tsp: Garam masala
• 1/2 tsp: Red chilli powder
• 2 tsp: Tomato sauce
• 3 tsp: Ghee or butter
• Salt to taste
• For Garnish
o 2 tsp: Grated paneer
o 1 tsp: Chopped coriander
Method
1. Chop paneer into 2" fingers.
2. Heat half the ghee. Add onion, ginger, green chilli and cardamom. Fry for 3-4 minutes. Add tomatoes and cook for 7-8 minutes, covered. Add curd and cook for 5 minutes. Add 1/2 cup water and cool.
3. Blend in a mixer till smooth.
4. Heat remaining ghee, add gravy and other ingredients except milk and paneer. Boil to get a very thick gravy.
5. Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
6. Garnish with chopped coriander and grated paneer.

Gobi Manchurian

Gobi Manchurian is set to have originated in China and has now become a mainstay in India because of its popularity. Gobi (Cauliflower) is the main ingredient used in Gobi Manchurian Recipe and added spices make it one of the most savoured delicacies in India. Gobi Manchurian can be had with either rice or chapati. A detailed preparation method of Gobhi Manchurian Gravy Recipe along with ingredients required are mentioned below:

Gobhi Manchurian Ingredients
• 1 pcs: Cauliflower (medium, clean and broken into big florettes)
• 1/4 cup: Plain flour
• 3 tsp: Cornflour
• 1 small bunch: Spring onion (finely chopped)
• 2 tsp: Ginger (finely chopped)
• 1 tsp: Garlic (finely chopped)
• 1/4 tsp: Red chilli powder
• 2 no: Red chillies (dry)
• 1 tsp: Milk
• 3 tsp: Oil
• 1-1/2 cup: Water
Gobhi Manchurian Method
1. Boil the florettes for 3-4 minutes in plenty of water, to which a tsp. of milk has been added. Drain and pat dry on a clean cloth.
2. Make thin batter out of flour and 2 tsp cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.
3. Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
4. In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute. Add the salt and spring onions. Stir fry for a minute. Add 1-1/2 cups water and bring to a boil. Add 1 tsp. cornflour to 1/4 cup water and dissolve well. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent.
5. Add florettes and soya sauce. Boil for two more minutes and remove.
6. Serve hot with noodles or rice.

Variations:
a. Dry Manchurian can be made by omitting the gravy.
b. Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya sauce at this stage.
c. Sprinkle 1 tsp. cornflour on the florettes and stir fry for 2 minutes.
d. Serve piping hot with toothpicks or mini forks and chilli-garlic sauce or tomato sauce.
e. Same procedure for veg. Manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a ping-pong ball. Fry as above and proceed as above.

Shrikhand

Shrikhand is popular Gujarati dessert prepared on the occasions and festivals. Shrikhand owes its origin from Gujarat but it is equally popular in all over western India. Shrikhand is popular as Janmashtami recipe. Enjoy the chilled Shrikhand today and try it by your own.

Ingredients (Serves: 4)

• 1 ½ cup: Dahi
• ¼ cup: Sugar-powdered
• ½ tsp: Elaichi powder
Method
1. Place dahi in a strainer lined with a thin cloth and leave to drain the extra water. Takes about 1 hour, depending on the richness of the dahi.
2. Transfer the strained dahi into a mixing bowl and add sugar and half the elaichi. Mix well, till smooth.
3. Transfer on to a serving bowl and garnish with the rest of the elaichi powder.
4. Leave to set in the refrigerator, chilling for at least 2 hours and serve.

Doodhi Halva

Ingredients (Serves 8)
• 1 kg: Fresh, seedless white gourd (preferably the thin,long variety)
• 4 bottles/ 1/4 kg: Milk or Khoya
• 2 cups: Sugar
• 8 pieces: Cardamoms (powdered)
• 5 drops: Rose Essence
• 6 piece: Almonds (sliced)
• 3 tsp: Ghee
• Silver Paper (optional)
Method
1. Peel and grate white gourd.
2. Press gently to squeeze out all the water.
3. Put it in a kadai together with the ghee, on a high flame.
4. Stir, add milk, and keep stirring. (If khoya is used, powder it and add it to the white gourd.) Stir till it thickens.

Moong Dal Ka Halwa (Lentil Pudding)

Ingredients
• 1 1/2 cup: Moong dal (Soaked)
• 1 1/2 litre: Milk
• 1 cup: Sugar
• 3/4 cup: Mawa (well crumpled)
• 1/2 tsp: Saffron soaked in a little milk
• 5-6: Cardamoms (powdered)
• 6 tbsp: Ghee
Method
1. Grind moong dal coarsley.
2. Heat ghee in a thick bottomed dekchi and fry the dal till golden.
3. Add milk and cook till the milk has been absorbed.
4. Add mawa and cook on a low fire, stirring continuously till the dal and the mawa are well blended. Remove from the fire and keep aside.
5. Make sugar syrup of one thread consistency, add saffron and cardamom powder to it.
6. Add the fried dal to the syrup and stir quickly till it mixes well.
7. If you want you can add thin silvers of blanched almonds.

ARBI PICKLE RECIPE

Ingredients:


1/2 kg arbi
2 teaspoons ground methi seeds
4 1/2 teaspoons ground spices
4 teaspoons ground aniseed
3 teaspoons Red chili pepper (Lal Mirchi)
4 teaspoons Salt (Namak)
1 1/2 cups Vinegar (Sirka)
juice of 2 Lemons (Nimbu)
1 1/2 cups Mustard Oil (Sarson Ka Tel)
1/4 teaspoon nutmeg
1 small piece mace

How to make arbi pickle:

* Boil the arbi in salted water until nearly tender.
* Drain and cool.
* Peel and press a little.
* Fry the arbi in hot oil until brown. Remove from the fire, add vinegar, ground spices, aniseed, Red chili pepper , methi, salt, lemon juice.
* Grated nutmeg, mace and cook till it leaves its oil.
* Cool and put in an airtight jar. Serve after two days.
* This pickle can be kept for 15 days in summer and two months in winter.

AMLA (Gooseberry) PICKLE RECIPE RECIPE

Ingredients:


1/2 kg Amla
125 gms Green Chillies (slit )
125 gms Oil
50 gms Salt
1/2 tsp Jeera
1/2 tsp Mustard seeds
2 tblsp roasted & powdered Sesame seeds
1 small Lemon

How to make amla achar :

* Wash and dry amla and keep aside.
* Heat oil in a pan and fry green chillies for 2 minutes.
* Remove the chillies from the pan Add jeera and mustard seeds.
* Then add Aamla and fry for few minutes.
* Sprinkle some water and cover the pan with a lid and let it stay for 6 minutes.
* Turn the flame to medium and stir regularly.

Recipe - Okra / Lady's Finger Masala Fry and Curry

Vendakka masala, which can be made as a masala fry or as a curry by adding coconut milk.

Ingredients to make masala fry

1/2 lb - Okra / Vendakka
5 big - Shallots, chopped
3 - Green chili, slit in center
4 big - Garlic flakes, crushed & minced
1/2 '' piece - Ginger, grated
1 medium - Tomato, chopped
1/2 tsp - Red chili powder
1/2 tsp - Turmeric powder
2 tsp - Coriander powder
1 sprigs - Curry leaves
Oil, preferably coconut oil

Method

1 ) Wash and dry okra. Trim off the top and bottom. Slit in center and cut to two parts and cut each part into two and set aside.

2 ) Heat oil in a pan, add okra in small batches and fry very lightly. Don't have to brown it. Take out of the oil and drain.

3 ) After okra is done, add curry leaves, shallot, green chili, garlic and ginger. Fry in oil for 2 minutes in simmer. Add tomato and fry for a minute.Then add red chili, turmeric and coriander powder. Fry the powders, then add fried okra, salt to taste and mix with the masala. Stir and cook okra in the masala for 2 minutes. Let the masala coat the okra well. Take off the stove and serve.

Serve as a side dish with rice or roti.

To make this masala fry into a curry: Add 1 cup to 1.5 cup coconut milk and bring to a boil. Cook for minute and take off the stove. Coconut milk depends on how much of gravy you want.

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