Ingredients:15 carrots, peel & cut into long pieces2 onions, chopped into big cubes1/2 tbsp. ginger-garlic paste2 dry red chilies, broken into pieces2 tsp. coriander powder1 tsp. mustard powder1/2 tsp. cumin (jeera) powder1/4 tsp. fenugreek (methi) powder1 1/2 tsp. brown sugar (or powdered jaggery)3 tsp. lemon juice or vinegar2 tsp. red chili powderA pinch of asafoetida (hing)1 tbsp salt (or to taste)For the seasoning:
1 cup oil1/4 tsp. mustard seeds1/4 tsp. cumin seeds (jeera)1/4 tsp. urad dal (black gram)1/4 tsp. methi (fenugreek) seeds1 tbsp curry leavesMethod:1. Make a coarse paste of the onions and keep aside.2. Heat the oil in a deep frying pan and add mustard seeds, cumin seeds, fenugreek seeds and urad dal to it. Once the seeds splutter add asafoetida, broken red chilies and curry leaves too.3. Then add onion paste, ginger-garlic paste and sauté till golden brown. Turn off the stove and allow it to cool.5. After the mixture cools, add the carrot pieces, salt, lemon juice and all other ingredients. Mix well and store in an airtight jar. Refrigeration is required.6. Allow the carrots to marinate in this mixture for 2 days. The pickle is then ready to serve.7. Serve with steam rice or curd (yogurt) and rice.
Ingredients:2 lbs of any mild white fish fillets; cut into 2" * 3" pieces.1/3 cup vinegar1 tbsp chopped fresh ginger4 garlic clovesSalt to taste1 tbsp ground coriander seeds1 tbsp ground cumin seeds1 tbsp ground cayenne pepper1/2 cup oilMethod:1. Make a paste of the vinegar, ginger, garlic, salt, coriander, cumin, cayenne pepperand oil in a blender.2. Marinate the fish pieces in the paste for 4 hours in the refrigerator.3. Turn the oven on to broil at the highest point.4. Place the fish pieces on a baking tray and broil for about 10 minutes.5. Turn over on the other side and broil for about 7 minutes again.6. Broiling time may differ depending on the thickness of the fillets.
Ingredients:250 gms chana dal (garbanzos)1/2 cup tamarind pulp or juice2 medium sized onions, chopped4 tomatoes, sliced3-4 green chilies, chopped1" piece ginger, chopped1 tbsp fine chana masalaSalt to taste1 tsp red chili powder1 tsp roasted black cumin seeds1 tsp coriander powder2 tbsp oilFresh coriander, choppedKhatta Chana DalMethod:1. Wash chana dal and soak it overnight. Boil the soaked chana dal in a cooker for 15 minutes. Leave the chana dal aside and allow it to cool.2. Heat a pan or karahi with 2 tbsp oil and add roasted black cumin seeds, coriander powder, chana masala, red chili powder, salt and fry for 1-2 minutes.3. Also add ginger, chopped onions, green chilies, tomatoes and continue frying.4. Now, add tamarind juice to the above mixture and mix them well.5. Bring the mixture to a boil. Add chana dal to the mixture and cook for another 5-6 minutes.6. Garnish with onion slices, tomato slices, and fresh coriander.7. Serve with parathas, bread, or bhaturas.
Ingredients:200g tomatoes20g tamarind, soaked in hot water20g garlic4 glasses of any dal stock4 green chilies1 bunch of cilantro and curry leaves1/4 tsp turmericSalt to tasteFor rasam powder:20g coriander seeds10g pepper corns5g cumin seeds2 red chiliesMethod:
1. Mix the tamarind water with crushed tomatoes and garlic, dal stock, green chilies, turmeric, salt and mix well. Keep aside.2. Roast the ingredients of rasam powder without any oil and blend to a fine powder.3. Add this powder to the above tamarind water and mix well.4. Also add curry leaves, cilantro leaves and boil on heat until bubbles form in the mixture.5. Remove from heat and serve.
Ingredients:200g tomatoes20g tamarind, soaked in hot water20g garlic4 glasses of any dal stock4 green chilies1 bunch of cilantro and curry leaves1/4 tsp turmericSalt to tasteFor rasam powder:20g coriander seeds10g pepper corns5g cumin seeds2 red chiliesMethod:
1. Mix the tamarind water with crushed tomatoes and garlic, dal stock, green chilies, turmeric, salt and mix well. Keep aside.2. Roast the ingredients of rasam powder without any oil and blend to a fine powder.3. Add this powder to the above tamarind water and mix well.4. Also add curry leaves, cilantro leaves and boil on heat until bubbles form in the mixture.5. Remove from heat and serve.
Ingredients :16 king prawns1 cup tandoori marinadeTandoori marinade ingredients:2 cups plain yoghurt2 green chillies2 teaspoon grated green ginger3 cloves garlic1½ teaspoon salt1 teaspoon red chilli powder1 teaspoon black cummin1½ teaspoon garam masala2 teaspoon vinegar2 tablespoon cooking oil½ teaspoon red food colouring½ teaspoon yellow food colouringMethod for Tandoori Marinade :1. Combine the yoghurt, green chillies, ginger, and garlic in a blender until smooth.2. Empty into a bowl and add all the remaining ingredients. Beat the mixture until glossy.Method for Tandoori King Prawn :1. Remove shells and beards from the prawns, wash and drain.2. In a bowl, mix together the prawns and the marinade making sure that the prawns are well coated. (There is no need to marinate these for long and in fact they should not be left for longer than a few minutes.)3. Preheat your oven to the maximum temperate.4. Remove prawns from the marinade shaking off excess, and place on a rack in a shallow baking tray.5. Bake near the top of the oven for 7-8 minutes.6. Serve, sizzling on a sizzler dish if liked, with green salad, lemon slices, and yoghurt mint sauce).
Ingredients:500g basmati rice50g carrots, chopped finely50g cauliflower, cut into florets50g cabbage, chopped20g green chilies20g red chilies15g mustard seeds25g Bengal gram25g Black gram50g peanuts1/2 tsp turmericA pinch of asafoetida2 bunches curry leaves75g tamarind, soaked in water75g oilSalt to taste
Method:1. Wash the rice, add chopped vegetables, required quantity of water and cook until the rice is three-fourth cooked. Remove from heat and cool it.2. Heat oil in a pan, fry mustard seeds, red chilies, Bengal gram, black gram, peanuts, and curry leaves until they gets golden brown.3. Then add chopped green chilies, asafoetida, and tamarind water. Cook until all the ingredients are tender.4. To this, add turmeric, salt and mix well.5. Transfer this mixture to the rice and mix well. Allow it to cook on steam for 10 minutes.6. Serve hot.
Ingredients:400g basmati rice250g mutton250g yogurt2 small bunches of mint leaves10g garam masala2 tsp ginger-garlic paste50g onions, chopped5 green chilies, chopped4 bay leaves50g ghee or butter2 eggs1/2 tsp chili powder2 boiled eggs for garnishingSalt to tasteMethod:1. Cut the mutton into pieces, add 1 tsp ginger-garlic paste, garam masala, yogurt, mint leaves, 1/2 litre water, salt and boil in a vessel or cooker.2. Wash the rice and soak in water for 30 minutes.3. Heat ghee in a pan, fry the chopped onions until golden brown. Also add remaining ginger-garlic paste, bay leaves, green chilies and fry for few minutes.4. Then add mutton stock from the boiled pieces, and boil for some time. Later add rice, when it is half cooked, add the mutton pieces, salt and cook until the rice is done.5. Remove from heat and garnish with boiled eggs.
Ingredients:250g okras (Bendi, Lady finger)250g onions, chopped30g green chilies, sliced long1 bunch coriander leaves1/4 tsp turmeric75g oilSalt to tasteMethod:1. Wash the okras, pat dry and cut into 1" pieces.2. Heat oil in a pan, add okra pieces, onions, green chilies and cook for 15-20 minutes on low heat by covering with a lid. Stir occasionally.3. Now, add salt, turmeric, chopped coriander leaves and stir well.4. Serve with parathas.
Ingredients:For 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 oil8-10 sprigs curry leaves, cut into fine pieces8 green chilies, chopped1 cm ginger, finely chopped1/2 tsp chili powder1/4 tsp mustard seeds1/4 tsp saltA pinch of asafoetidaMethod:1. Mix maida, wheat flour, salt, oil with enough water to make a firm dough.2. 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.3. Then add coconut, gram flour and fry till roasted. Allow it to cool.4. Also add salt, chili powder, little water and mix well. Make into small balls.5. Make larger balls of the dough, fill them with the coconut gram flour balls, flatten them and gently roll them out into small puris. (Be careful that the filling does not come out).6. Deep fry in hot oil till puffed, golden and serve hot with any chutney.
