Desserts

Sambar is a Toor lentil-based vegetable stew, soured with tomato or tamarind. It is a Southern Indian speciality and is also popular in neighbouring countries cuisines. It is consumed in all over India and its taste is adapted in each region to suit its environment. INGREDIENTS 250 gms- Dal Arhar (Toor Dal) ¼ Tea spoons- Turmeric Powder To Taste- Salt 3 Table Spoon- Refined Oil ½ Teaspoon- Mustard Seeds ¼ Teaspoon- Cumin whole ¼ Teaspoon Fenugreek Seeds 2 Nos. -Red chilli whole 1 Teaspoon Garlic, chopped 40 grams- Onion, sliced 50 gms- Tomato, chopped 30 grams- Carrot, sliced 30 gms- Beans Cut Small 50 grams- Pumpkin Red 30 grams- Lauki, diced 1 No- Drumstick, cut into pieces 30 grams- Sambar powder 40 ml- Tamarind pulp 2 pinch- Asafoetida powder 10 grams- Jaggery As Required Water 10 grams-Coriander, chopped TEMPERING 30 ml –Refined Oil 1 Teaspoon -Mustard Seeds ½ Teaspoon –Cumin whole 20 Nos- Curry leaves, 2 Nos- Red Chilli Whole (Round), 2 pinch- Asafoetida Powder INSTRUCTIONS 1. Wash and soak Arhar (Toor) Dal for half an hour. 2. Take a pot, add water and add soaked dal. Add turmeric powder and salt. Bring to a boil. Cook until dal is done. Remove from fire and keep aside. 3. Take a pan and heat oil. Add mustard seeds, fenugreek seeds cumin and red chilli whole. When they crackle add sliced onions and sauté for one minute. Add Tomatoes and cook for two minutes. 4. Now add all vegetables and stir cook for 5 minutes. Add required amount of water, and bring it to boil. 5. Add sambar masala powder and salt. Simmer and cook till vegetables are done. Add tamarind water and jaggery. Check seasoning and adjust the water before finishing. 6. Heat oil in another pan to prepare a tempering. 7. Add mustard seeds, cumin, red chilli whole, curry leaves, and asafoetida powder. Cook for 30 seconds and add to the prepared sambar. Boil sambar for five minutes and remove from fire. 8. Serve hot garnished with chopped fresh coriander.

Dosa is a staple dish in South Indian states, and is enjoyed all over India at any time of the day. It is a fermented crepe made from rice batter and lentils, rolled/folded with tempered potato mixture. INGREDIENTS 100 gms- Parmal Rice 100 gms- Basmati Rice Sela 25 gms- Urad dal, washed 5 gm- Chana dal 2 gm-Methi Seeds To taste- Salt 50 gms-Rice flour 25 gms- Semolina Oil - To Cook Potato Masala 300 gms Potatoes, boiled, mashed roughly 4 Tbsp Oil 1 Tbsp Butter ½ Tsp Mustard seeds 1 Tsp Chana dal 2 Nos onions(medium) sliced 8 nos Curry Leaves 2 Nos Green chillies,sliced 1 Tsp Ginger,chopped 1 Tsp Turmeric powder Salt - to taste 2 Tbsp Green coriander INSTRUCTIONS 1. Soak rice, dal and all above ingredients except rice flour and semolina for 4 to 5 hours. 2. Then wash it 4 to 5 times. Grind it using some water till smooth batter. 3. Keep it covered in a warm place for fermentation overnight. 4. Before use add salt, semolina and rice flour. Give a nice stir to the batter. 5. Heat a griddle and put a ladle full of batter and spread thinly to make a dosa. 6. Drizzle some oil and when dosa is crisp and golden, add a ladle full of potato masala and roll the dosa. 7. Remove it in a plate and serve hot with sambar and coconut chutney.

Upma or Uppuma is a thick porridge made using coarse roasted semolina. It is a South Indian breakfast dish ,popular all over India and Sri Lanka. INGREDIENTS 200 grams- Semolina (Sooji ) 50 ml- Refined Oil ½ Teaspoon - Ginger, chopped ½ Teaspoon- Mustard Seeds 10 grams- Chana dal 5 grams – Split Urad dal washed 2 No - Green Chilli, chopped 10 No - Curry leaves 25 grams - Onion, chopped 600 ml - Boiling Water or as required 15 grams - Grated Coconut-Garnish INSTRUCTIONS 1. Heat oil in a pan, and add mustard seeds, chana dal, urad dal and cook for one minute. Add ginger, onions, curry leaves and green chilli. Sauté for one minute. 2. Add semolina and salt and stir well till semolina is slightly golden brown. 3. Add boiling water to the semolina mixture and mix immediately to avoid any lumps. 4. Cook well over medium heat till all water is absorbed. 5. Serve hot and garnish with grated coconut.

Rava dosa is a type of Dosa. It’s an Indian crepe from South India. It is served plain or with tempered potato mixture folded in. INGREDIENTS 100 grams - Rice Powder 50 grams- Semolina (Sooji) 1/8 Tsp- Cumin Whole 6-8 Nos- Black Pepper corn ¼ Tsp- Ginger chopped ½ Tsp-Green Chilli, chopped 1/8 Tsp- White Sesame seeds 8 No- Curry Leaves, chopped 5 gms- Broken Cashew nuts To Taste- Salt 2 grams- Coriander, Chopped Oil - to cook INSTRUCTIONS 1. Take a bowl and combine semolina with rice flour and all the ingredients. 2. Add water in it and mix well and keep it for 10 minutes. 3. Heat the griddle on medium temperature and pour the mixture to make a rawa dosa. Let it cook for two minutes. Drizzle some oil all over it and when it becomes crisp and brown then fold it in a rectangle shape. 4. Serve with hot with sambar and coconut chutney.

Idli is a traditional breakfast from South India. Idli is a savoury steamed cake that is popular throughout India and neighbouring countries. INGREDIENTS 250 gms- Basmati Rice 250 gms - Poni Rice 150 gms- Urad Dal Wash To Taste - Salt INSTRUCTIONS 1. Soak rice and Urad dal separately for 2 to 4 hours. 2. Grind rice and dal separately to a smooth batter and let it rest for 6 to 8 hours. 3. Before use add salt and mix it well. 4. Grease the idli moulds or line them with a wet muslin cloth, put batter in each mould. 5. Steam the idli for 10 minutes in a steamer. 6. De mould and serve hot with sambar and coconut chutney.

A veggie burger is a vegetarian version of a burger patty that does not contain meat. INGREDIENTS 2 No-Burger buns 20 gms- Mayonnaise 10 gms- Lettuce 60 gms-Tomatoes Slice 60 gms – Cucumber Slice As required-Refined Oil to shallow fry 200 gms – French fries 2 Nos. – Cheese Slice Vegetable patties- 3 Tbsp Refined Oil 1 Tsp Cumin 1 Tsp- Garlic, Chopped 30 grams- Onions, Fine Chopped 20 gms- Mushrooms 20 grams- Carrots, Fine Chopped 20 grams- Cauliflower, Fine Chopped 30 grams Green peas, Fine Chopped 30 grams-French beans, Fine Chopped ½ Tsp- Thyme 180 grams- Mashed Potatoes 2 Tbsp Coriander, chopped 1 ½ Cup- Bread Crumbs To Taste - Salt and Pepper ¼ Tsp- Curry Powder 10 grams- Corn Flour Batter- 50 grams, To taste salt, As required -Water INSTRUCTIONS 1. Roughly chop all the vegetables. 2. Heat the oil, add cumin. When it crackles add garlic and onions and sauté it. Add curry powder and stir for half a minute and add all vegetables except potato. Cook for 2-3 minutes and allow the vegetables to cook. 3. Add the seasoning, black pepper powder and curry powder, and fold in the mashed potatoes. Mix well. 4. Add some bread crumbs and corn flour to bind the mixture. Finish with chopped coriander and thyme. 5. Remove from fire and allow it to cool down. 6. Make a batter with flour, salt and water. Keep aside. 7. Make two patties from the mixture, and coat it with the batter and then with crumbs. Keep aside. 8. Take the burger buns, and cut them into half, and toast them. 9. Apply mayonnaise on both the sides and place a lettuce on the lower part of buns, followed by sliced tomato and sliced cucumber. 10. Shallow fry the vegetable burger patties and place them on tomato and cucumber slices. 11. Keep one slice of cheese on top of the each patty and cover it with the burger bun top. 12. Stud it with a tooth pick to hold all the layers. 13. Serve hot with French fries.    

A vegetarian version of club sandwich is a sandwich of toasted bread, cheese slice, a salad, lettuce, tomato, cucumber and mayonnaise. INGREDIENTS 6 slices – White Jumbo Bread 30 grams – Mayonnaise 20 grams – Iceberg lettuce 60 grams- Tomatoes (Sliced) 60 grams- Cucumber (Sliced) 60 grams- Cole Slaw salad 20 grams- Cheese Slice 200 grams – Potato Wedges-Fried INSTRUCTIONS 1. Toast the white jumbo bread from both sides. 2. Spread mayonnaise on one side of the toasted breads. 3. Arrange lettuce, tomato, cucumber on one of the bread. 4. Put 2nd slice over it and place lettuce, coleslaw, cheese slice on it. 5. Cover it with 3rd slice of bread and cut into 4 triangles. 6. Serve with crispy potato wedges.

A club sandwich, also called a clubhouse sandwich, is a sandwich of toasted bread, sliced cooked poultry, fried bacon, lettuce, tomato, and mayonnaise. INGREDIENTS 6 Nos. – White Jumbo Breads 20 grams- Iceberg lettuce 60 grams- Sliced Tomatoes 60 grams- Grilled Bacon rashers 2 Nos. – Fried Egg 80 grams – Roast Chicken Shredded 20 grams – Cheese slice 30 grams - Mayonnaise 100 grams- Potato Wedges-Fried INSTRUCTIONS 1. Toast the white jumbo bread from both sides. 2. Spread mayonnaise on one side of each slice. 3. Arrange lettuce, tomato, fried egg and cheese slice on the bread. 4. On 2nd slice bread place lettuce, grilled bacon, sliced chicken, and place on first slice. 5. Cover it with 3rd slice of bread and cut into 4 triangles. 6. Serve with crisp potato wedges.

It is a street-food dish originating from Kolkatta. In its original form, it is a skewer roasted lamb kebab wrapped in a parantha or a roomali roti. Over the years many variants have evolved all of which now go under the generic name of kathi roll. INGREDIENTS 300 gms- Mutton Seekh Kebab (pre-cooked) 30 ml – Oil 30 gms- Onion julienne 30 gms – Capsicum (julienne) 30 gms- Tomato (julienne) 2 gms- Green Chilli (chopped) ¼ Tsp- Cumin powder ¼ Tsp – Chat Masala 1/8 Tsp- Kashmiri Mirch Powder ¼ Tsp- Black Salt To taste – Salt 1 Tsp- Coriander (chopped) 1/8 Tsp- Garam Masala 1 Table spoon- Ghee 2 Nos- Eggs 2 Nos- Roomali Roti(pre-cooked) 60 ml – Mint Chutney Accompaniments- 100 grams Laccha salad 60 ml – Mint Chutney 60 ml – Tamarind Chutney INSTRUCTIONS 1. Heat oil in a pan and sauté juliennes of onion, bell pepper and tomato. Add dry spices like cumin powder and kashmiri mirch powder and seasonings like chat masala and black salt . Put sliced lamb seekh kebab and finish with chopped coriander. 2. Heat some ghee on a griddle and heat roomali roti on one side and pour a beaten egg on it. Spread the egg all over the roomali and place the seekh kebab mixture over it. Put some mint chutney on the mixture and tightly roll the wrap. 3. Cut the wrap diagonally into two. Place it on a plate. 4. Serve hot with laccha salad, mint and tamarind chutneys.

It is a street-food dish originating from Kolkatta. In its original form, it is a skewer roasted kebab wrapped in a parantha or a roomali roti. Over the years many variants have evolved all of which now go under the generic name of kathi roll.This its Chicken version. INGREDIENTS 300 gms- Chicken Tikka, (pre-cooked), sliced 30 ml – Oil 30 gms- Onion julienne 30 gms – Capsicum (julienne) 30 gms- Tomato (julienne) 2 gms- Green Chilli (chopped) ¼ Tsp- Cumin powder ¼ Tsp – Chat Masala 1/8 Tsp- Kashmiri Mirch Powder ¼ Tsp- Black Salt To taste – Salt 1 Tsp- Coriander (chopped) 1/8 Tsp- Garam Masala 1 Table spoon- Ghee 2 Nos- Eggs 2 Nos- Roomali Roti(pre-cooked) 60 ml – Mint Chutney Accompaniments- 100 grams Laccha salad 60 ml – Mint Chutney 60 ml – Tamarind Chutney INSTRUCTIONS 1. Heat oil in a pan and sauté juliennes of onion, bell pepper and tomato. Add dry spices like cumin powder, kashmiri mirch powder and seasoning like chat masala & black salt. Put sliced chicken tikka and finish with chopped coriander. 2. Heat some ghee on a griddle and heat roomali roti on one side and pour a beaten egg on it. Spread the egg all over the roomali and place the chicken tikka mixture over it. Put some mint chutney on the mixture and tightly roll the wrap. 3. Cut the wrap diagonally into two. Place it on a plate. 4. Serve hot with laccha salad, mint and tamarind chutneys.

It is a street-food dish originating from Kolkatta. In its original form, it is a skewer roasted kebab wrapped in a parantha or a roomali roti. Over the years many variants have evolved all of which now go under the generic name of kathi roll. This is its vegetarian version. INGREDIENTS 300 gms- Paneer Tikka, (pre-cooked), sliced 30 ml – Oil 30 gms- Onion julienne 30 gms – Capsicum (julienne) 30 gms- Tomato (julienne) 2 gms- Green Chilli (chopped) ¼ Tsp- Cumin powder ¼ Tsp – Chat Masala 1/8 Tsp- Kashmiri Mirch Powder ¼ Tsp- Black Salt To taste – Salt 1 Tsp- Coriander (chopped) 1/8 Tsp- Garam Masala 1 Table spoon- Ghee 2 Nos- Roomali Roti(pre-cooked) 60 ml – Mint Chutney Accompaniments- 100 grams Laccha salad 60 ml – Mint Chutney 60 ml – Tamarind Chutney INSTRUCTIONS 1. Heat oil in a pan and sauté juliennes of onion, bell pepper and tomato. Add dry spices like cumin powder, kashmiri mirch powder and seasonings like chat masala & black salt. Put sliced paneer tikka and finish with chopped coriander. 2. Heat some ghee on a griddle and heat roomali roti. Place Paneer tikka mixture over it. Put some mint chutney on the mixture and tightly roll the wrap. 3. Cut the wrap diagonally into two. Place it on a plate. 4. Serve hot with laccha salad, mint and tamarind chutneys.

Juicy stuffed chicken breast with wine sauce INGREDIENTS 4 chicken breast ¼ tsp- fresh thyme chopped 1 tablespoon olive oil To taste-salt & pepper 1 tablespoon- minced garlic 300 gms- spinach boiled and chopped 40 gms – Feta cheese Salt to taste Crushed black pepper to taste 2 No. Rosemary sprig-garnish 1 tbsp- butter 15 gms green zucchini 15 gms- broccoli 10 gms – spinach 15 gms – asparagus 15 gms – French beans Salt & pepper RED WINE SAUCE • 1 cup red wine • 2 tablespoons cold butter, • Salt to taste’ • Crushed black pepper • 1/8 tsp- rosemary INSTRUCTIONS 1. To make sauce heat red wine in a pan and bring to a boil. Reduce to ¼ cup, it will take 8 to 10 minutes. 2. Remove from heat; add 2 table spoons of cold butter and rosemary sprig. Stir until butter is melted and sauce is thickened. Season with salt and black pepper. 3. Marinate chicken breast with chopped thyme, salt , pepper and olive oil 4. Heat olive oil in a pan and sauté some garlic. Add spinach leaves and season it. Cook for a minutes. Add in feta cheese with spinach and mix well. 5. Distribute spinach mixture and stuff into each chicken breast. 6. Heat oil in a pan and grill the stuffed chicken breasts on both sides until done. 7. Take a non stick pan and sauté all vegetable with butter and seasoning. 8. Take a platter and arrange green vegetable in centre and chicken breast slice arrange on top pour the red wine sauce on top and serve hot 9. Garnish with rosemary sprig.

A delicious breakfast dish which can be made vegetarian too. INGREDIENTS 100 gms – potatoes, diced 3 no – Eggs ½ cup – Milk 1 Teaspoon – Chilli sauce Salt and Pepper – To Taste 1 Tablespoon - Olive Oil 100 gms- Sausages, cooked, sliced 15 gms- Red Bell Pepper, Diced 15 gms -Green Bell Pepper, Diced 4 Tbsp - Shredded Cheddar Cheese 2 Tsp- Butter INSTRUCTIONS 1.Preheat oven at 140 degrees C. Apply butter to coat baking dish. 2.Boil the potatoes until tender; drain well and set aside. 3.In a large bowl whisk together eggs, milk, chilli sauce, salt and black pepper; set aside. 4.Heat olive oil in a large pan over medium high heat. Add sausage and cook until browned. Add bell peppers and potatoes and stir cook until tender. 5.Remove from heat. Add half of the cheddar cheese and mix until well combined. 6.Put the sausage mixture into a baking dish. Pour egg mixture over the top and sprinkle with remaining cheddar cheese. 7.Bake in an oven for 15-20 minutes, and till golden brown in colour on top. 8.Serve garnished with parsley

A vegetarian soup with a chicken based pasta. INGREDIENTS 500 Gms fresh asparagus spears 2 Tbsp- onion, chopped 1 Tablespoon - butter 200 ml chicken stock 2 tbsp – celery chopped 100 ml cream Salt to taste’ 4 Nos.-Cooked Chicken Tortellini 30 Gms parmesan cheese INSTRUCTIONS 1. Cook tortellini pasta in salted boiling water and drain. Keep aside. 2. In a saucepan heat butter and sauté onion until translucent. 3. Add chicken stock, asparagus tips and stems, potato, celery, thyme and pepper. 4. Cover and bring to a boil. 5. Reduce heat and simmer for 10 min or until vegetables are soft 6. Remove from heat and let cool. 7. Remove asparagus tips and set aside. 8. Put the soup in a blender and blend at until very smooth. 9. Pass through a sieve and return the blended soup to saucepan. 10. Add chicken tortellini and cook for 2 minutes. 11. Serve hot garnished with asparagus spears and parmesan cheese.

Aromatic long grain basmati rice cooked with colourful vegetables in selected spices. INGREDIENTS 500 gms – Basmati Rice 60 Gms – Carrot (Diamond) 60 gms- Beans (Diamond) 60 Gms – Cauliflower 60 Gms – Green Peas 30 gms- Brown Onion 4 gms – Mint 20 gms- Ginger Julienne 2 no – Green chilli (slit) 10 gms- Salt ¼ Tsp- Mace Powder ¼ Tsp – Green Cardamom Powder 2 no – Cinnamon Stick 2 no- Bay leaf 1 Tsp – Yellow chilli Powder 1 Tsp- Ginger Garlic Paste 90 ml – Cream 40 gms – Desi Ghee 1 Tsp – Rose Water 1Tbsp – Saffron Water Water as required. For Raita 50 gms curd, beaten Salt to taste 1 pinch Roasted cumin powder 1 Tsp garlic juice 1 Tsp Cream ¼ Tsp Brown garlic INSTRUCTIONS 1.Wash and soak the rice for 30 min. 2.Clean all the vegetables and cut in diamond shape and blanch in hot water. 3.Cook the Rice separately up to 70% done. 4.Heat oil in a pan and add whole garam masala, ginger, garlic paste and vegetables. 5.Cook for few minutes add yellow chilli powder, salt, mint , green chilli , ginger julienne , kewda water, mace powder, green cardamom powder and again cook for few min. Add cooked rice. 6.Then add saffron, brown onion, ginger julienne and green chilli slit and cover the handi tight with lid and give dum to the biryani. 7.Serve hot with raita.

An innovative chicken snack for all occasions INGREDIENTS 200 gms – Chicken Wings 5 gms – Ginger, finely chopped 2 tablespoons – Cooking Oil 20 ml – Dark Soya Sauce As required-Cola 2 gms Sugar and Salt 2 gms – Crushed Black Pepper 1 Tsp Parsley Chopped 1/8 Tsp Sesame, toasted INSTRUCTIONS 1 Heat a pan, add the oil and ginger. 2 When the oil is hot, brown the wings in batches on both sides. 3 When all the wings are browned, add the soya sauce and Cola into the pan. Bring to a boil, add sugar,salt and black pepper. 4 Then cook on low heat and simmer for about 10 minutes. 5 Turn heat back on high for a few minutes to let the sauce reduce. 6 Make sure the wings are covered with the cola/soya sauce mixture. 7 Add sesame and parsley, toss and remove into a serving platter. 8 Serve hot.

Cheese Balls is a perfect starter recipe and will be loved by all age groups , as it has the best combination of two cheeses. INGREDIENTS 150 gms – Cottage Cheese, Mashed 50 gms – Cheddar Cheese, Grated 5o grams Potato, mashed ¼ Tsp – Crushed Pepper 1 tsp – Coriander Chopped ½ Tsp – Parsley Chopped ½ Tsp- Curry Powder Seasoning - To Taste ½ Cup-Bread Crumbs Oil (for frying) Accompaniment- Tomato Ketchup INSTRUCTIONS 1. In a bowl combine all ingredients and mix well. 2. Divide the mixture into 15 grams portions of equal size. 3. Heat oil in a fryer and deep fry the cheese balls until golden brown in colour. . 4. Serve hot with tomato ketchup.

Slow cooked braised chicken with aromatic thyme. INGREDIENTS 300 gms- Chicken Thighs, with skin Salt and Pepper– To Taste 10 gms – Garlic, Thinly sliced ½ cup– Cooking White Wine ¼ Teaspoons- Dried Thyme 1/2 No- Sweet lime, cut into thin slices 1 tablespoon- Fresh Lemon Juice Few Sprigs of thyme 1 Tbsp – Butter 1 Tsp – Chopped Parsley Cooked Rice, for serving (optional) INSTRUCTIONS 1 Season and arrange chicken thighs, in a fry pan with lid. Put skin side first. 2 Add garlic, wine and thyme sprig. Bring to a boil; reduce to a simmer. Cover and cook 12 minutes. 3 Turn chicken over. Place a sweet lime slice and a sprig of thyme on each piece; cover and continue simmering until tender, another 5 minutes. 4 Remove chicken and lemon slices in to a platter. Do not discard garlic and liquid in pan. 5 Bring liquid in pan to a boil; cook until reduced about 5 minutes. 6 Remove pan from heat. Add butter, parsley and lemon juice. 7 Stir until butter has melted and sauce is smooth. 8 Season with salt and black pepper. Pour sauce over chicken and serve with rice.

All time Mexican snack, very popular all over. INGREDIENTS 6 No– Readymade Corn Tortillas ¼ Tsp Paprika powder-to sprinkle ¼ Tsp salt- to sprinkle Oil- For Frying Tomato Salsa 120 gms –Tomatoes (skinless, seedless, finely chopped) 20 gms.Red bell pepper,chopped 20 gms.Yellow bell pepper,chopped 30 gms- Shallot, (finely chopped) 1 Tsp – Tobasco sauce 2 Tsp – Jalapenos (finely chopped) 2 Tbsp – Coriander (finely chopped) 2 Tbsp – Lemon Juice ¼ Tsp – Crushed Black Pepper Seasoning- To Taste INSTRUCTIONS 1. Cut tortillas into triangle shape or any desired shape. 2. Heat oil in a wok and deep fry the tortillas until crisp and golden brown in colour. Remove on kitchen paper towel. Sprinkle with salt and paprika.Keep aside, let cool. Put in a serving plate. 3. Make Salsa by mixing all the ingredients in a bowl. Check seasoning. 4. Serve tortillas chips with tomato salsa.

A vegetarian version of a healthy sandwich. INGREDIENTS 2 Nos.- Ciabatta or Rye bread 20 Gms – Mayonnaise 20 Gms - Basil Pesto 100 Gms – Tofu Sliced, grilled 1 No. - Apple Slice 1 No. - Bell Peppers, juliennes 200 gms- French Fries Oil to fry INSTRUCTIONS 1. Cut the bread into two and apply mayonnaise and toast or grill it on both sides. 2. Spread the pesto sauce on toasted side of each bread. 3. In a bowl take sliced apple, tofu and bell peppers. Add mayonnaise and seasoning. Mix well. 4. Put it over two slices of ciabatta bread. 5. Cut the sandwich diagonally. 6. Serve hot with French fries.

A different style of fish preparation, with Cajun spice and herbs served with green vegetables. INGREDIENTS 300 gms – Sole Fillets 1 Tbsp – Olive oil Salt and Pepper – To Taste 2 Tbsp – Paprika 1 Tsp – Garlic powder ½ Tsp – Dried Thyme 2 Tbsp – Fresh Lemon Juice 4 no – Lemon Wedges 15 gms – Green Zucchini 15 gms – Broccoli Florets 15 gms – Spinach 15 gms – Asparagus 15 gms – French Beans 2 Tbsp – Butter INSTRUCTIONS 1 Apply some butter on fish pieces. Keep aside. 2 In a bowl combine paprika, garlic powder, thyme, salt, black pepper and lemon juice. Coat the mixture on sole fillets. 3 Heat the oil in a non stick pan over medium heat. 4 Cook the fish, until the fish starts to blacken and is cooked. 5 Blanch all the vegetables and sauté in butter and add seasoning. 6 Arrange all vegetables on plate and place blackened fish over it. Serve with lemon wedges.

A salad that can be eaten with pita bread as an appetizer too. INGREDIENTS 500 gms- Medium Size Eggplants ½ Cup – Yoghurt 1 Tbsp – Garlic Chopped 2 tbsp Onions chopped 2 Tbsp Tomatoes, chopped 1 Tablespoon- Olive Oil 3 Tablespoon Lemon Juice Salt and Pepper – To Taste 1/4 Teaspoon- Zatar Powder 1 Tsp – Parsley, Chopped Accompaniment- Pita Breads INSTRUCTIONS 1 Pre-heat the oven to 300 degrees. 2 Using a fork, prick the eggplants. Apply some oil and place them on tray and roast for 30 minutes. 3 Turning them after the first 15 minutes to ensure even roasting. Take them out of the oven and set aside to cool. 4 Place yogurt, garlic, half of chopped parsley, onions, tomato, olive oil, lemon juice, salt and black pepper in a large bowl. Mix until thoroughly combined. 5 When eggplants are cool, cut the flesh into small dices and put in a large bowl. 6 Mix it well the garlic- yogurt mixture. Check seasoning. 7 Place it in a serving plate, you may use a ring and put it inside the ring. Then remove ring. Sprinkle it with za’atar and remaining chopped parsley. 8 Drizzle with extra virgin olive oil. Serve with pita bread.

Vegetables and cheese sandwich in a hot dog roll. INGREDIENTS 20 gms – Mayonnaise 20 gms- Basil Pesto 2 Nos.- Hot dog rolls 60 gms – Cucumber Slice 20 gms- Green Lettuce 20 gms- Cheddar Cheese 60 gms- Tomato Slice 30 gms- Assorted Bell Pepper Slice 20 gms-Jalapenos, sliced 10 gms Olive sliced 200 gms- French fries Oil to fry INSTRUCTIONS 1. Cut the hot dog rolls lengthwise into two. 2. Apply mayonnaise on inside part and toast them. 3. Spread the pesto sauce on the toasted side of rolls. 4. Marinate assorted bell pepper with rest of the mayonnaise. 5. Place a lettuce on the roll and arrange cucumber slices, tomato slices, cheese slices and assorted bell peppers. Put olives and jalapenos on top and cover with the rolls top part. 6. Serve hot with french fries.

An Italian speciality- Ravioli are a type of dumpling composed of a filling sealed between two layers of thin pasta dough. Usually served either in broth or with a pasta sauce. INGREDIENTS 100 gms- Fresh Mushroom 2 Tbsp – Olive Oil 40 gms- Onions, Finely Chopped 2 Tsp – Parsley, Chopped 100 gms – Freshly Grated Parmesan Cheese 100 gms- Ricotta Cheese Salt and Pepper – To Taste 400 gms-Fresh Pasta Dough (ready made) All Purpose Flour, For Dusting 1 Tbsp –Butter 2 Sprigs of Fresh Thyme INSTRUCTIONS 1 In a large pan, heat oil over medium heat. 2 Add chopped onions and sauté for 2 minutes. Add mushrooms and sauté for two minutes. Add parsley and cook for half minute more. 3 Add some white wine, and seasoning. Cook stirring, until liquid evaporates, about 5 minutes more. 4 Transfer to a bowl and when cool add parmesan and ricotta. 5 Divide pasta dough into 4 pieces. Roll each dough very thin with a rolling pin, using dry flour to dust. 6 Place sheet on a lightly floured surface. Place a teaspoons of mushroom mixture on sheet about 2 inches apart. 7 Place another sheet over the filling to enclose; press around filling to seal. 8 Cut between mounds with a round cutter to cut out ravioli. 9 Boil the ravioli in salted boiling water, until tender. 10 In a pan, melt butter and add 1 teaspoon of oil. 11 Add cooked ravioli into this pan. 12 Top with shaved parmesan and fresh ground pepper.

Kids favourite wrap with cheese INGREDIENTS 4 no – Tortillas Sheet 60 gms – Sour Cream Filling- 30 gms – Corn Kernels, cooked 30 gms – Red Beans, cooked 10 gms Coriander chopped 30 gms – Bell Pepper juliennes 30 gms – Onions slices 30 gms – Tomato Juliennes 30 grams Tomato sauce Seasoning- To Taste 20 gms- Cheddar Cheese , sliced 20 ml – Olive Oil-to pan fry Accompaniments- 60 gms – Tomato Salsa 60 gms – Guacamole INSTRUCTIONS 1. Take a bowl and combine corn, beans, tomato, onions, bell peppers, coriander and tomato sauce. Add seasoning and keep aside. 2. Spread sour cream over each tortilla. 3. Put the corn mixture in centre of each tortilla. 4. Put cheddar cheese on top of the mixture and roll it. Heat olive oil in a pan and fry the rolled wraps on both sides until crisp. 5. Cut each roll diagonally into two. 6. Serve hot accompanied with tomato salsa, guacamole.

A cold soup traditionally made with tomatoes, but this is a innovation with watermelon. INGREDIENTS 2 cups – Fresh Watermelon Juice 2 Teaspoon Red Wine Vinegar 2 Tsp – Extra- virgin Olive Oil 1 no – Green Chilli 30 gms – Mint Salt and Pepper – To Taste Ice as required Mint Sprigs—to garnish INSTRUCTIONS 1. In a blender add, chilli, and watermelon. 2. Pour in the red wine vinegar and olive oil and blend. You may add some ice. 3. Add the mint and season with salt and black pepper. Blend until smooth. 4. Pour into chilled glasses and serve with mint sprigs.

A vegetarian cold sandwich prepared with colourful Russian salad INGREDIENTS 4 pieces- White Jumbo Bread 10 gms – Eggless Mayonnaise 20 grams Lettuce Russian Salad 40 gms – each, diced and boiled mixed vegetables (Carrot, Green Peas, French Beans, Potato) 40 gms – Fresh Pineapple Diced 2 tablespoon- Mayonnaise 1 Tablespoon - Cream Salt and Pepper- To Taste Accompaniments- Potato chips   INSTRUCTIONS In a bowl take all the mix vegetables and add mayonnaise, fresh cream, pineapple, salt and black pepper and mix well to make Russian salad. Keep aside refrigerated. Spread some mayonnaise on one side of each bread slice. On two slices, arrange lettuce, and then put Russian salad. Spread evenly and top it with another bread slice. Remove the edges and cut the sandwiches into small triangles. Arrange in a plate and serve with potato chips.

A prawn delicacy with taste and eye appeal. INGREDIENTS 300 gms- Prawns with Shell Marination- 1 tbsp – Extra Virgin Olive Oil 1 Tbsp – Finely Chopped Parsley 1 no- Lemon juice 1 tbsp – Cloves Garlic, Crushed Salt and Pepper – To Taste Cooking- 1 tbsp Olive oil 1 Tsp Garlic ,chopped 1 tbsp – Butter 30 ml- Cream 60 gms – Spinach , blanched 1 No.Lemon Wedge Garnish 2 Nos. Basil Sprigs INSTRUCTIONS 1. Slit the backs of the prawns lengthwise with a knife. 2. Devein, and then place the prawns in a bowl. 3. Add the remaining ingredients olive oil , lemon juice, salt , black pepper, chopped parsley, lemon zest and mix to combine. 4. Set aside for one hour to marinate. 5. Preheat grill to high add prawns to grill and cook for 5 minutes, adding some marinade, until cooked 6. Heat olive oil in a pan and sauté garlic till golden brown, and then add spinach and seasoning. 7. To make sauce, heat olive oil in a pan and sauté garlic till golden brown. Add cream, butter. When butter melts, add lemon juice and chopped parsley. 8. Take a plate and arrange sauté spinach on bed and top with grilled prawns and pour the sauce over the prawns. 9. Serve hot garnish with basil leaf and lime wedges.

A chilled beetroot soup with a refreshing flavour of mint. INGREDIENTS 300 grams Beetroot 30 gm Mint leaves Salt & Pepper–to taste 1/8 Tsp Black salt As required –chilled water Garnish – Mint sprigs INSTRUCTIONS Peel the beet root and blanch it. Make a puree with mint and some chilled water. Add black salt and black pepper mint all together. Strain the puree & pour the chilled soup in tulip glasses. Serve cold garnished with mint sprigs.

A delicate fish steak glazed with soya and sesame sauce. INGREDIENTS 300 gms – Salmon Steak Marination- 30 gms – Brown Sugar 2 Tablespoons- Bourbon wine-optional 1 Tablespoons- Soya Sauce 10 gms – Grated Peeled Fresh Ginger 1 Tablespoon – Fresh Lime Juice 5 gms – Garlic Cloves, chopped 1 Tbsp – Olive Oil Salt & pepper-to taste Garnish- 5 gms – Sliced Green Onions 5 gms – Sesame Seeds, Roasted INSTRUCTIONS 1. To make a marination , combine brown sugar, wine, soya sauce, grated ginger, fresh Lime juice, chopped garlic cloves and salt & black pepper. Mix well. 2. Marinate the salmon steak in this for 30 minutes. Keep refrigerated. 3. Heat oil in a large non-stick pan over medium heat. 4. Add marinated fish into this pan. Do not discard the marination. 5. Cook fish on both sides until done. 6. In another pan reduce the marination until sauce like in consistency. 7. Arrange the cooked fish in a serving plate and pour over the sauce. 8. Serve hot, garnished with green onion and roasted sesame seeds.

A simple but delicious rice preparation which is most popular in world.This vegetarian version has got lots of colourful vegetables in it. INGREDIENTS Boiled Rice- 200gms Carrot, chopped – 15gms Beans, sliced- 15gms Spring Onions, sliced long – 10gms Cooking Oil- 2 tbsp Seasoning – To Taste INSTRUCTIONS 1. In a wok heat oil and sauté all the vegetables for to 2 to 3 min. 2. Add boiled rice into it and seasoning. 3. Toss the rice thoroughly so that the vegetables and rice get evenly seasoned. 4. Adjust the seasoning and serve garnished with juliennes of spring onions

Deep fried, puffed up crisp Indian bread, eaten with potato preparation mostly during breakfast. INGREDIENTS 150 gms – Whole wheat Flour ¼ Tsp – Carom seeds 1 Tbsp – Rawa 1 Tbsp –Oil Salt – To Taste Water – As Required INSTRUCTIONS 1. In bowl combine whole wheat flour, carom seeds, oil, salt and make tight dough using water. Rest the dough for 10-15 minutes covered with a wet muslin cloth. 2. Divide the dough into equal parts and shape them like a ball. 3. Roll the each ball into disc shape and deep fry in hot oil till it is puffed and cooked. 4. Serve accompanied with a potato preparation of your choice (bhaji).

It is a fried pastry generally filled with spiced potato mixture. Now a day’s many a types of fillings and shapes are being tried INGREDIENTS 1 cup– Flour 3 tbsp – Ghee As required– Water 1/8 Tsp- Carom seeds ½ Tsp – Salt Stuffing- 500 ms – Boiled Potato ¼ Cup - Oil 1/2 Tsp – Cumin Whole 1 Tsp – Ginger Chopped 1 Tbsp – Green Chilli Chopped 2 Tsp – Whole Crushed Coriander 1 Tsp – Red Chilli Powder 1/2 Tsp – Kasoori Methi 1 Tsp Mango powder 1 Tsp – Cumin Powder 1 Tsp – Garam Masala 2 Tbsp – Fresh Coriander, chopped Oil to deep fry Accompaniments- Sweet Tamarind Chutney Mint Chutney INSTRUCTIONS 1. In a bowl combine flour, ghee, carom seeds and salt and make a tight dough using water. 2. Heat oil in a pan add cumin, ginger, green chilli and sauté for 2 minutes. Then add mashed potato and all the spices like red chilli powder, kasoori methi, dry mango powder & garam masala. Sauté for 10 to 15 minutes, on very slow fire. 3. Finish with chopped coriander. Allow the mixture to cool it for some time. 4. Divide the dough into small portions and roll them very thin. 5. Cut the rolled disc into two and apply water on the edges of each piece and fold it like a cone. Stuff each piece with potato mixture and seal the edges to shape it like a samosa. 6. Similarly make samosa with all the dough and the stuffing. 7. Heat oil in a wok and deep fry the samosa on very slow fire, gently stirring regularly till golden brown and crisp. 8. Remove and serve hot with sweet and mint chutneys.

Bhindi Do Pyaza is a simple vegetarian dish made with lady finger/Okra with generous amount of onions tossed in spices. INGREDIENTS 500 gms Lady fingers/Okra 50 ml Mustard Oil ¼ Tsp Carom seeds ½ Tsp Cumin whole 1 pinch Asafoetida 2 Nos Red chilli whole 2 Tsp Ginger, chopped 100 gms Onions, chopped 50 gms Tomato, chopped 2 Nos Green chilli, chopped ½ Tsp Turmeric ½ Tsp Coriander powder ¼ Tsp Red chilli powder ½ Tsp Mango powder To taste Salt 1 Tbsp Butter 1 No Onion, cubes 1 No Tomato, seedless, cubes Garnish- 5 gms Ginger juliennes 1 No Coriander sprig INSTRUCTIONS Heat oil in a pan and add cumin seeds, carom seeds, asafoetida and red chilli whole. When they crackle add ginger and sauté for 2 minutes. Add onions and sauté till onions are translucent. Add cut lady finger, salt and dry spices like turmeric powdercoriander powder & red chilli powder. Cook covered for 8 -10 minutes. Open cover and add chopped tomatoes, mango powder and coriander .Cook for another 3-4 minutes. In another pan heat butter and add dices of onions and sauté for 30 seconds and add tomato dices and a pinch of salt. Toss once and add to the main dish and stir cook for 30 seconds. Remove in a bowl and serve hot garnished with ginger juliennes and coriander sprig.

Achari Paneer is a lip smacking dish made with cottage cheese (Paneer) in hot and tangy gravy, enhanced by adding a little paste of pickles. INGREDIENTS 1/8 Tsp Mustard Seeds ¼ Tsp Fennel, crushed 1/8 Tsp Carom seeds ¼ Tsp Cumin seeds 1/4 Tsp Onion Seeds (Kalongi) 2 Nos Red chilli whole 100 gms Onion paste 1 Tbsp Ginger garlic paste 2 Tsp Gram flour 2 tsp Red chilli powder ¼ Tsp Turmeric powder 1 Tsp Coriander powder 100 gms Yoghurt, beaten 1 Tbsp Pickle paste 1/8 Tsp Fenugreek seeds, crushed Salt to taste 1 pinch Garam Masala 2 Nos. Green chillies, sliced 1 Tbsp Coriander leaves Garnish 5 gms Ginger juliennes 1 Coriander sprig INSTRUCTIONS Dry roast the pickling spices- Mustard Seeds, Fennel, Carom seeds, Cumin seeds, Onion Seeds (Kalongi),fenugreek seeds for a minute and coarsely ground them. Keep aside. Heat mustard oil in a wok and bring it to a smoking point. Reduce heat and add asafoetida, red chilli whole and the grounded pickling spices. When they crackle add onion paste and sauté till light brown in colour. Add gram flour and cook for few seconds and dry spices-turmeric powderred chilli powderblack salt and salt. Add yoghurt and cook for 10-15 minutes. Add pickle paste and paneer cubes, mix and add some water. Cover and cook for 2 minutes. Finish with chopped coriander and little garam masala and give a final mix. Remove in a bowl and serve hot garnished with ginger juliennes and coriander sprig.

Aloo Jeera is the simplest and the most delicious potato dish which is an all time favourite. This is an irresistible potato dish spiced with cumin and other simple spices. INGREDIENTS 500 gms Potatoes, boiled, diced 70 ml Mustard Oil ½ Tsp Cumin whole 2 Pinch Asafoetida ½ Tsp Turmeric ½ Tsp Red chilli powder ½ Tsp Roasted Cumin powder ¼ Tsp Coriander seeds, crushed ½ Tsp Mango Powder 1 Tbsp Chopped Coriander Garnish- 5 gms Ginger juliennes 2 gms Green chilli juliennes 1 Coriander sprig INSTRUCTIONS Heat Oil in a wok or a pan and bring it to a smoking point. Reduce flame and add cumin and asafoetida. When it crackles add all dry spices - red chilli powder, roasted cumin powder, turmeric powder, crushed coriander seedsmango powder and cook for few seconds. Add diced, boiled potatoes and toss for 2 minutes. Add chopped coriander and cook for another 30 seconds and remove it in a bowl. Serve hot garnished with Ginger juliennes, Green chilli juliennes and Coriander sprig.

This Bengali style dal dish is a typical home style recipe, which is made in many variations in each Bengali home. This dal is generally very runny and is tempered in many styles. INGREDIENTS 1/2 Cup Masoor Dal(split,husked) 1 Tbsp Oil ¼ Tsp Salt ½ Tsp Turmeric 1 Tsp Red Chilli powder 1 Tbsp Mustard oil Panch phoran ¼ Tsp Cumin seeds 1/8 Tsp Nigella seeds (Kalongi) 1/8 Tsp Carom seeds 1/8 Tsp Fenugreek seeds, 1/8 Tsp Fennel seeds 2 Nos.Dry red chilli,whole 1 Tsp Garlic, chopped 60 gms Onions, chopped 2 Nos Green chillies, halved ¼ Tsp Turmeric powder ½ Tsp Red chilli powder 1 Tbsp Coriander, chopped INSTRUCTIONS Wash masoor dal and drain the water. In a sauce pan take 2 cups of water and add washed dal ,and add to it ; ¼ teaspoon of salt,1 teaspoon red chilli powder and ½ teaspoon of turmeric powder. Boil it till the dal is cooked. In a pan dry roast cumin, nigella seeds, carom seeds, fenugreek seeds and fennel seeds, and ground coarsely. In a pan heat mustard oil and add panch phoran-( cumin, nigella seeds, carom seeds, fenugreek seeds and fennel seeds) and dry red chilli whole. When it crackles add chopped garlic and sauté till garlic is cooked. Add chopped onions and cook till light brown in colour. Add green chillies, turmeric, red chilli powder and cooked masoor dal. Stir and bring it to a boil. Check seasoning and consistency. Finish with chopped coriander and serve hot garnished with dry red chilli whole.

Lady finger /Okra is a seasonal green vegetables and is made in various styles. This is a simple slices lady finger dish spiced with simple ingredients and is a quick recipe.

Kala Chana Curry is a very homely black chickpea curry with cooked with simple home masalas. This dish is so common in every home in northern India,that its cooked at least once a week in every house. INGREDIENTS 250 gms Black Chickpeas (Chana) 70 ml Oil 2 Tbsp Ginger Garlic paste 2 Nos Green chilli, chopped 80 gms Onion, paste 150 gms Tomato puree ½ Tsp Turmeric powder 1 Tsp Kashmiri Mirch powder 1 Tsp Coriander powder 1 Tsp Cumin powder To taste Salt Water –as required 2 Tbsp Clarified butter (Desi ghee) ½ Tsp Garam masala 3 Tbsp Fresh Coriander INSTRUCTIONS Soak black chickpeas in water for 4-5 hours. Drain and boil in fresh water with salt, till cooked. Heat Oil in a pan and add ginger garlic paste and cook for two minutes. Add green chillies and onion paste. Cook till onions are light brown in colour. Add tomato puree, salt and all dry spices - turmeric powderkashmiri mirch powdercoriander powder & cumin powder. Cook on slow fire for 10 minutes. Add boiled black chickpeas along with the boiling liquid. Bring to a boil and simmer for 15 minutes. Add garam masala, fresh coriander and desi ghee. Mix and remove into a serving bowl. Serve hot with steamed rice.

Pickled potatoes can stay for few days and are very good to carry with when you are travelling. INGREDIENTS 400 gms Potatoes, diced 3 Tbsp Mustard Oil 1/8 Tsp Asafoetida ¼ Tsp Mustard Seeds ¼ Tsp Fennel, crushed 1/8 Tsp Carom seeds ¼ Tsp Cumin seeds ½ Tsp Onion Seeds (Kalongi) ¼ Tsp Fenugreek seeds, crushed 50 gms Onions,chopped 2 Nos. Green chillies, sliced 1 tsp Red chilli powder ¼ Tsp Turmeric powder ¼ Tsp Black salt Salt to taste 1 Tsp Malt Vinegar Coriander leaves -to Garnish INSTRUCTIONS Boil potatoes in salted water till cooked. Drain water and keep aside the potatoes. (You may alternatively use new baby potatoes with skin. In that case wash and prick the baby potatoes before boiling.) Dry roast the pickling spices- Mustard Seeds, Fennel, Carom seeds, Cumin seeds, Onion Seeds (Kalongi),fenugreek seeds for a minute and coarsely ground them. Keep aside. Heat mustard oil in a wok and bring it to a smoking point. Reduce heat and add asafoetida and the grounded pickling spices. Cook for few seconds and add chopped onions .Cook until onions are light brown. Add dry spices-turmericred chilli powderblack salt and salt. Add vinegar and some water; cook for 2 minutes. Add boiled potatoes and chopped green chillies, toss to mix well. Finish with chopped coriander and give a final mix. Remove in a bowl and serve or store in refrigerator.

This slow cooked colocasia (arbi) dish ,tastes fabulous in rich cashewnut and poppy seeds gravy with a hint of yoghurt. INGREDIENTS 250 gms Colocasia (Arbi) Oil to deep fry 50 ml Oil Whole Spices 2 Green Cardamom 1 Big Cardamom 1 Cinnamon stick 1 Bay leaf 100 gms Boiled Onion paste 1 Tbsp Poppy seed paste 3 Tbsp Cashewnut paste 2 Tbsp Yoghurt beaten Salt-to taste White pepper powder 2 Tbsp Cream 1 Tbsp Butter 1 tbsp Saffron dissolved in water Kewra water-few drops Garnish- Green chilli julienne 1 Tsp Cream 1 No Coriander sprig INSTRUCTIONS Wash and boil the colocasia(arbi) till just cooked. Peel and cut them into halves lengthwise. Heat oil in a wok and deep fry the colocasia. Remove on a paper towel and keep aside. Heat oil in a pan and add whole spices. When they crackle add boiled onion paste and cook on slow fire till water evaporates. Add poppy seed paste, cashewnut paste, salt and white pepper powder. Add some water and cook for 7-8 minutes on slow flame. Add fried colocasia (arbi), and some water; as required. Simmer and cook for 5 minutes. Add cream and butter, kewra water and saffron water. Mix and cook for 2 minutes; remove into a bowl. Garnish with green chilli, coriander and cream. Serve hot.

Lauki Kofta Curry is a very popular summer vegetable dumplings dish made from bottle gourd in spicy, tangy gravy. It goes very well when eaten along with chapattis. INGREDIENTS Gravy- 100 ml Refined Oil 1 Tsp Cumin whole 2 pinch Asafoetida 2 Nos Green Cardamoms 2 Nos Cloves 1 Tsp Ginger-green chilli paste 100 gms Onion paste 70 gm Tomato puree 1 Tsp Turmeric 1 Tsp Red chilli powder 1 Tsp Coriander powder 100 gms Yoghurt, whisked As required Water ½ Tsp Garam Masala 2 Tbsp Fresh Coriander Kofta 1 kg Bottle gourd (Lauki) 1 Tsp Salt 3-4 Tbsp Gram flour (besan) 100 gms Potato, boiled 2 Tbsp Roasted Chana powder 3 Nos Green chilli , chopped ½ Tsp Cumin whole To taste Salt 4 Tbsp Coriander, chopped Oil to deep fry Garnish- 5 gms Ginger juliennes 2 gms Green chilli juliennes 1 Coriander sprig INSTRUCTIONS Peel lauki and grate it. Add salt and mix well. Keep aside for 10 minutes. Heat oil in a pan and cumin seeds, cloves, green cardamoms and asafoetida. When they crackle add onion paste and sauté till golden brown. Add green chillies and add yoghurt. Cook for few seconds and add dry spices - turmericred chilli powdercoriander powder and salt. Cook for 5 minutes and add water. Cover and cook for 10 minutes on slow fire. Take grated lauki and squeeze between two palms to remove all moisture. Put it in a bowl and add boiled, mashed potatoes, gram flour, roasted chana powder, salt, cumin, chopped coriander and green chillies. Mix to make a soft mixture. Heat oil in a wok. Wet your hand and take a small portion of the lauki mixture and softly shape it like a kofta dumpling. Gently release it into the hot oil. Similarly make all koftas and deep fry them till cooked and golden brown in colour. Remove on a paper tissue. Remove the lid from the gravy and put all fried koftas in to it and stir it gently. Cook for 2-3 minutes. Check seasoning and consistency. Add chopped coriander and garam masala and mix. Serve hot garnished with ginger juliennes, green chilli juliennes and coriander sprig.

Absolutely delicious rolled snack from the state of Gujrat, made with gram flour and yoghurt, delicately spiced and tempered. INGREDIENTS 120 Grams Gram flour (Besan) 200 grams Yoghurt, whisked Water 1 Tsp Ginger paste 1 Tsp Green chilli paste ¼ Tsp Asafoetida ½ Tsp Turmeric powder 1/8 Tsp Sugar To taste Salt Tempering- 2 Tbsp Oil 1 Tsp Mustard seeds 1 pinch Asafoetida 3 Nos Green chilli, chopped 6-8 Nos Curry leaves 3 Tbsp Fresh Coriander, chopped ¼ cup Coconut, grated INSTRUCTIONS In a bowl combine whisked yoghurt and gram flour and mix to make a smooth batter. Thin it down using water. It should be pouring consistency, but ensure no lumps are formed. You may strain the mixture. Add green chilli paste, ginger paste, turmeric, asafoetida, salt and mix well. Put a non stick wok or a pan on fire and pour this mixture into it. Cook stirring continuously with a wooden spoon for around 10 minutes. Reduce heat and keep cooking until the mixture thickens. Make sure it’s not too thick also. Remove from fire and spread the mixture on the back of a stainless steel thali or a tray. Using a palate knife or wooden spatula, spread the mixture thinly. Allow it to cool down for 5 minutes. Then using the tip of a kitchen knife, cut the spreaded mixture into, 2 inches wide and 5-6 inches long strips. Roll up each strip and make khandavi rolls. Place all rolls on a plate or a tray. For tempering- Heat oil in a pan and add mustard seeds, green chilli, curry leaves and asafoetida. When they splutter, remove from fire and pour this tempering on each khandavi roll. Sprinkle chopped coriander and grated coconut. Serve chilled.

Matar (green peas) can be cooked with almost any vegetable. It can be made in a curry form or in a dry subzi form in many ways. It combines very well with soya nuggets. INGREDIENTS 100 gms Soya nuggets (small) 200 gms Fresh green peas 3 Tbsp Refined Oil ½ Tsp Cumin whole 1 pinch Asafoetida (Hing) 2 Nos Green chilli, chopped 2 Tsp Ginger garlic paste 70 gms Onions, chopped 100 Tomato puree ½ Tsp Turmeric powder ½ Tsp Red chilli powder ½ Tsp Coriander powder As required Water 2Tbsp Fresh Coriander, chopped ¼ Tsp Garam Masala Garnish- 3 gms Ginger juliennes INSTRUCTIONS Soak small dry soya nuggets in water for minimum 30 minutes. Heat oil in a pan and add cumin seeds and asafoetida. When it crackles add green chilli and ginger garlic paste. Cook for a minute and add chopped onions and sauté till onions are light brown. Add tomato puree, salt and dry spices - turmeric powderred chilli powdercoriander powder. Squeeze the soaked nuggets between two palms to remove all water. Add soya nuggets and green peas to the gravy. Mix and cook till oil floats on surface. Add water, cover with a lid and cook for 8-10 minutes or until peas are cooked. Open the lid and add half of the chopped coriander and garam masala. Stir and remove in a bowl. Garnish with chopped coriander and ginger juliennes.

Rajmah is a very popular North Indian dish made with boiled red kidney beans and spices, cooked in onion –tomato masala and is served with rice. It is also made in many ways in each state. INGREDIENTS 250 gms Red Kidney beans (Rajmah) 70 ml Oil 2 Tbsp Ginger Garlic paste 2 Nos Green chilli, chopped 80 gms Onion, paste 150 gms Tomato puree 1 Tsp Kashmiri Mirch powder 1 Tsp Coriander powder 1 Tsp Cumin powder To taste Salt Water –as required 2 Tbsp Clarified butter (Desi ghee) ½ Tsp Garam masala 3 Tbsp Fresh Coriander INSTRUCTIONS Soak red kidney beans in water for two hours. Drain and boil in fresh water with salt,till cooked. Heat Oil in a pan and add ginger garlic paste and cook for two minutes. Add green chillies and onion paste. Cook till onions are light brown in colour. Add tomato puree, salt and all dry spices - kashmiri mirch powdercoriander powder & cumin powder. Cook on slow fire for 10 minutes. Add boiled red kidney beans along with the boiling liquid. Bring to a boil and simmer for 15 minutes. Add garam masala, fresh coriander and desi ghee. Mix and remove into a serving bowl. Serve hot with steamed rice.

Cubes of Cottage cheese marinated with pickle spices, cooked in tandoor. INGREDIENTS Marination Paneer (cubes) - 200 gms ¼ Tsp Turmeric powder Marinade- Ginger and garlic paste-2 Tbsp Lemon juice- 2 Tsp Mustard oil- 1 Tbsp Salt – to taste Degi Mirch- 1 Tsp Hung curd -150 Gms Cumin powder-1/4 Tsp Roasted Gram Flour- 1 Tbsp Mix Pickle paste- 2 Tbsp Dry Fenugreek – 1/8 Tsp Turmeric powder- ½ Tsp Garam masala powder- ½ Tsp Salt – to taste Butter- 15 ml Chat masala – to sprinkle For Garnish- Fresh coriander- 10 gms Lemon wedges- 2 nos INSTRUCTIONS Cut the paneer in cubes and soak in enough warm water seasoned with salt and turmeric powder for about 15 min. Once soaked, drain and pat dry with a paper towel in a bowl. To marinate combine the yogurt ,roasted gram flour, dry fenugreek powder, degi mirch, pickle paste, garam masala powder and ginger garlic paste, mustard oil, lemon, roasted cumin powder, salt. Whisk well to mix. Combine the paneer with the pickled marinade, put in tray or a bowl and cover with cling wrap and set to marinate for 30 min in refrigerator. Skewer the marinated paneer and cook in tandoor. Baste with butter and finish in tandoor till done. Remove from skewer and sprinkle some chaat, masala on top. Serve accompanied with mint chutney.

Chowmein are stir-fried noodles, and are popular throughout the Chinese diaspora and appears on the menus of Chinese restaurants all over the globe. Made both, vegetarian and Non-Vegetarian styles. INGREDIENTS Boiled noodles- 170 gms Sliced Onions- 20 gms Carrot, julienned- 15 gms Cabbage, shredded- 20 gms Green Capsicum, julienned – 15 gms Red Capsicum, julienned – 10 gms Yellow Capsicum, julienned – 10 gms Spring Onion, cut long- 10 gms Cooking Oil- 2 tbsp Dark Soya- 1 tbsp Seasoning- To Taste INSTRUCTIONS 1. In a wok heat oil and sauté all the vegetables for to 2 to 3 min. 2. Add boiled noodles into it and add seasoning. 3. Toss the noodles thoroughly so that the vegetables and noodles get evenly seasoned. 4. Adjust the seasoning and serve garnished with juliennes of spring onions.

An old favourite, famous in all Chinese restaurants. INGREDIENTS Chicken Dice- 180gms Red Capsicum (Triangle) -15gms Yellow Capsicum (Triangle) – 15gms Green Capsicum (Triangle) – 15gms Onions, diced- 15gms Spring Onions – 10gms Oyster Sauce – 8 to 10 ml Dark Soya Sauce – 2 tbsp Crushed Black pepper-8 to 10gms Ginger, chopped – 10gms Garlic, chopped – 10gms Corn Flour – 20gms Egg – 1 no Chicken Stock- 130 ml Oil for Frying INSTRUCTIONS 1. Marinate the chicken with egg, corn flour and seasoning. 2. In a wok heat oil and fry the chicken till the chicken is cooked. 3. Strain the chicken and keep aside. 4. In a wok heat 2 tbsp of oil, sauté ginger, garlic and crushed black pepper. 5. Add vegetables, chicken, stock and rest all the ingredients, cook for few minutes. 6. Adjust the seasoning; thicken the sauce with corn flour. 7. Serve garnished with spring onions.

This Oriental fish preparation is very simple yet delicious, with bell peppers. This tangy sauce adds to its taste INGREDIENTS Sliced Sole Fish- 180gms Onions, triangles- 15gms Capsicum, triangles – 15gms Red Capsicum, triangles – 10gms Yellow Capsicum, triangles – 10gms Spring Onions ,cut diagonal– 10gms Ginger and Garlic ,chopped– 20gms Tamarind pulp – 15 ml Red Chilly Paste – 10gms Corn Flour – 20gms Seasoning- To Taste Cooking Oil – For Frying Egg – 1 no INSTRUCTIONS 1. Marinate the fish with egg, corn flour and seasoning. 2. In a wok heat oil and fry the fish till cooked. 3. Strain the fish and keep aside. 4. In a wok heat 2 tbsp of oil sauté ginger, garlic and chilli paste. 5. Add vegetables, fish, stock and rest all the ingredients cook for few min. 6. Adjust the seasoning, thicken with corn flour and serve garnished with spring onions.

This is a very versatile appetizer which is prepared in many ways. These are tiny little parcels filled with your choice of stuffing. INGREDIENTS Cabbage, chopped- 15gms Carrot, chopped– 10gms Mushrooms, chopped- 10 gms Broccoli, chopped– 10 gms Baby corn, chopped – 10 gms Cauliflower, chopped – 10 gms Spring Onions, chopped– 5 gms Wontons Sheets – 6 to 8 Nos (ready made) Sweet Chilli Sauce – 40 ml Seasoning – To Taste Oil- For Frying INSTRUCTIONS 1. In a bowl take all finely chopped vegetables. 2. Add seasoning into the mixture and mix well. 3. Place 1 tbsp of the mixture in each wontons sheet, fold into triangles and seal the ends with wet hands properly. 4. Deep fry the wontons in hot oil till golden brown colour. 5. Serve with sweet chilli sauce.

A very popular snack dish from China and many Asian countries is a street food, also popular in India. INGREDIENTS Cabbage (juliennes) – 100gms Carrot (juliennes) – 30gms Woodear Mushrooms – 20gms Glass Noodles, soaked- 20gms Spring Roll Sheets – 4 to 6 nos (ready made) Seasoning – To Taste Oil- For Frying Sweet Chilli Sauce- 40 ml INSTRUCTIONS 1. In a wok heat 2 tbsp of oil and sauté all the vegetables. 2. Add seasoning and cook for few min or until vegetables are soft. 3. Transfer the vegetables in a tray and let it become cold. 4. Divide the mixture into 4 to 6 equal portion. 5. Place the mixture in each spring roll sheets and roll it into cylindrical shape. 6. Fry the rolls in hot oil till golden brown in colour and serve with sweet chilli sauce.

This is an Indo-Chinese vegetarian snack recipe flavoured with fresh coriander INGREDIENTS Spinach – 50gms Carrot – 10gms Mushrooms- 10 gms Broccoli – 10 gms Paneer Cheese – 30 gms Spring Onions – 5 gms 1 Tsp Coriander,chopped Wontons Sheets – 6 to 8 no Sweet Chilli Sauce – 40 ml Seasoning – To Taste Oil- For Frying INSTRUCTIONS 1. Chop all the vegetables finely. 2. Add seasoning and Paneer cheese into the mixture and mix well. 3. Place 1 tbsp of the mixture in each wontons sheet, fold into triangles and seal the ends with wet hands properly. 4. Deep fry the wontons in hot oil till golden brown colour. 5. Serve with sweet chilli sauce.

Gram flour dumplings cooked in yoghurt based gravy is a rich vegetarian dish from Rajasthan. INGREDIENTS For Gatta 200 Gms – Gram Flour 30 Gms – Ginger Garlic Paste ½ Teaspoon- Turmeric Powder 2 Pinch – Asafoetida ¼ Tsp– Crushed Cumin 1/8 Tsp – Carom (Ajwain) ½ Tsp – Red Chilli Flakes ½ Tsp – Crushed Coriander Seed 2 Tbsp – Mustard Oil 1 Tbsp – Yogurt To Taste – Salt For Gravy 60 ml – Mustard Oil Whole Garam Masala 1 Bay leaf 1 Big Cardamom 1 Cinamon stick 2 Cloves 150 gms – Onion Paste ½ Tsp – Turmeric Powder ½ Tsp – Yellow Chilli Powder ½ Tsp – Cumin Powder ¼ Tsp – Garam Masala Powder ½ Tsp – Coriander Powder ¼ Tsp Fennel Powder ¼ Cup– Yogurt To Taste – Salt For Garnish 2 No – Red Chilli Whole 1 Tsp – Fresh Coriander Chopped Ginger julienne INSTRUCTIONS 1. For Gatta –Take gram flour in a mixing bowl add , red chilli flakes, crushed coriander seeds, Turmeric powder, carom seeds, ginger garlic paste, asafoetida, mustard oil, yoghurt, salt and mix well to form a dough. Use little water as required. 2. Divide the dough in to equal parts and roll each part in to cylindrical shape of 2 cm diameter and boil them in salted water for 5 minutes, strain and keep aside to become cold. 3. When cold, cut them in to 1” long pieces fry in hot oil. 4. Heat oil in a kadai, add whole garam masala, red chilli whole and add ginger, garlic. Sauté for a minute and add onion paste. Cook till onions are brown in colour. 5. Add turmeric powder, yellow chilli powder, coriander powder, salt, yogurt and cook for 10 minutes. 6. Then add water as per the requirement and cook for few minutes till gravy thickens a bit. Remove from fire and strain the gravy. 7. Bring the gravy back on fire and add the fried gattas in it. Cook for few minutes and serve hot garnished with fried whole red chilli, ginger julienne and fresh coriander.

A rich recipe of shallow fried stuffed paneer sandwiches in a smooth, creamy tomato based gravy INGREDIENTS Gravy 200 gms Paneer Slices 100 Gms – Desi Ghee 1/8 Tsp Cumin seeds 1 Tsp – Ginger Garlic Paste ½ Tsp Degi Mirch 1/4 Tsp Turmeric powder 200 Gms – Tomato Puree 50 Gms – Cashew nuts ½ Tsp – Yellow Chilli Powder 1/8 Tsp – Green Cardamom Powder ½ Tsp – Garam Masala Powder 1 Tsp – Coriander Powder Few Drops – Kewda Water To Taste – Salt 1/4 Tsp Honey Saffron-dissolved in milk 2 tbsp – Cream 1 Tbsp- Butter Pasanda Stuffing 50 Gms – Paneer mashed 20 gms Khoya pindi, mashed 1 Tsp – Green Chilli, seedless, chopped 1/8 Tsp Yellow Chilli Powder 1/8 Tsp Green Cardamom powder To Taste – Salt 1 Pinch Sugar 1/2 Tsp Cashewnuts, chopped 1 Tsp Raisins, chopped 1 Tsp Almond, chopped 1 Tsp Fresh coriander, chopped Garnish- ½ Teaspoon Almond slivers ½ Teaspoon Cream 1 No Green chilli Coriander Sprig Batter 1 Tbsp Corn flour 3 Tbsp Refined Flour 1 Tsp Saffron dissolved in milk ¼ Teaspoon Salt Water As required Oil for Deep Frying INSTRUCTIONS 1. Cut cottage cheese in to 5 cm X 5 cm X 5mm thickness slices. 2. For stuffing mix together paneer, khoya, dry fruit chopped, fresh coriander chopped, green chilli , sugar ,salt and cardamom powder. Mix and stuff between the slices of paneer. 3. Make the batter of flour, corn flour with saffron, salt and water to a coating consistency. 4. Dip the stuffed Paneer slices in batter and fry on a slow fire without giving colour. Gravy- Heat desi ghee in a pan, add the black cumin seeds. When it crackles add ginger garlic paste. 5. Cook for a minutes then add tomato puree, honey, yellow chilli powderturmericdegi mirchcoriander powder, salt and cook for another 3 to 4 minutes . 6. Add cashew nut paste and some water and cook for 7-8 minutes. 7. Add green cardamom powder, kewda, saffron and cook for another 3 min. 8. Then add garam masala,cream, butter add fried paneer in the gravy. Simmer for 2 minutes. 9. Serve hot garnished with almond flakes, cream, green chilli, ginger julienne and coriander sprig.

A rich vegetarian delicacy from north India, made with soya is a good source of protein. INGREDIENTS 250 grams Soya Chops 50 ml Refined Oil ¼ Teaspoon Black Cumin (shahi jeera). 1 Teaspoon Garlic, chopped 50 grams Onions, chopped 50 grams Tomatoes, chopped 1 No. Green Chilli, chopped 150 grams Fresh Tomato Puree ½ Teaspoon Degi Mirch ¼ Teaspoon Chaat Masala ¼ Teaspoon Kasoori Methi ¼ Teaspoon Roasted Cumin Powder 30 grams Boiled Cashew nut paste 2 Tablespoon Cream 1 Tablespoon Butter ¼ Teaspoon Garam Masala 1 Tablespoon Coriander, chopped Garnish 1 No Coriander Sprig 2 Gms Ginger, Julienne 1 No Green Chilli 1 Tsp Cream. INSTRUCTIONS Heat oil in a pan and add cumin seeds (shahi jeera).When it crackles add garlic and sauté for a minute and add onions. Cook till onions are golden brown. Add chopped tomatoes and cooked till they are soft. Add green chillies, tomato puree and all dry spices - Degi MirchChaat Masala, Kasoori Methi, Roasted Cumin Powder and salt. Add cooked soya chops and cook till oil separates. Add cashew nut paste and some water. Bring to a boil and simmer for 10 minutes. Check consistency and seasoning. Finish with chopped coriander,butter, cream and garam masala. Serve hot garnished with cream, coriander, ginger julienne, green chillies.

This is a popular dish originating from the Punjab region of India with primary ingredients being whole black lentil, butter and cream INGREDIENTS 250 gm – Urad Dal Whole ½ Tsp salt ¼ Tsp Degi Mirch 1 Tsp Refined Oil Whole spices 1 Cinamon stick 1 Big Cardamom, 2 Green cardamom 50 ml- Desi Ghee 1 Tbsp- Ginger and Garlic Paste 1 Tsp – Degi Mirch Powder 100 gm – Tomato Puree ¼ Tsp – Kasoori Methi ½ Tsp Roasted Cumin powder 50 ml– Cream 50 gms –White Butter Garnish- Ginger Jullien Cream Butter INSTRUCTIONS 1. Wash and soak dal for an hour. Drain water and boil dal with salt, degi mirch, oil and whole spices tied in a piece of muslin cloth. Cook till done and keep aside. 2. Take a pan and heat desi ghee; add ginger and garlic paste, sauté for a minute. 3. Add degi mirch, tomato puree and cook for another few minutes, till the oil comes on surface. 4. Add the cooked dal and cook on slow fire. 5. Finish with kasoori methi, roasted cumin powder, butter and cream. 6. Remove in a bowl and garnish with cream, ginger julienne and butter.

Though there are many dal preparations in North India but nothing matches a Yellow Dal generously tempered with garlic and red chilli whole. INGREDIENTS 150 gms – Arhar Dal 50 gms – Moong Dal ½ Tsp –Turmeric Powder ½ Teaspoon Salt 50 grams- Desi Ghee ¼ Teaspoon Cumin whole 2 Nos – Red Chilli Whole 1 Teaspoon Garlic, chopped 1 Teaspoon –Ginger (Chopped) 50 gms- Onion (Chopped) 100 gms – Tomato (Chopped) 2 Nos – Green Chilli,chopped 2 pinch – Cumin Powder 1 Table spoon Desi Ghee 1 lemon wedge-juice Garnish 1 Table spoon Coriander, chopped INSTRUCTIONS 1. Wash and boil the dal, with salt and turmeric. Keep aside. 2. Take a pan and heat desi ghee. Add cumin and red chilli whole. When it crackles add ginger, garlic and sauté for a minute. 3. Add onions and sauté till translucent. 4. Then add chopped tomatoes and dry spices .Cook for few minutes. 5. Add boiled dal and cook for 5 minutes. 6. Finish with ghee, and remove from fire. Add some lemon juice and transfer to a bowl. 7. Garnish with chopped coriander. Serve hot

One of the most popular breakfast dishes of Northern and Central India, generally served with butter and yoghurt. INGREDIENTS 1 cup - Whole wheat Flour ½ Tsp – Carom seeds Salt- To Taste Water-As required Stuffing 250 gms – Potatoes, boiled, mashed 1 Tbsp – Coriander, chopped ½ tsp – Pomegranate Seeds, dried, crushed 3 Nos – Green Chilli (Chopped) As required-salt Ghee to shallow fry Extra Flour to dust Accompaniments- 80 gms – Curd 10gms – Mix Pickle INSTRUCTIONS 1. Make dough and keep aside covered with a wet cloth. 2. In a bowl combine mashed potatoes with green chilli, salt, coriander , pomegranate powder and mix them properly. 3. Divide the dough into equal parts. 4. Stuff each part of the dough with sufficient potato mixture and roll into round shape, dusting with dry flour as required. 5. Panfry each parantha on a griddle or hot plate from the both the sides, using ghee. 6. Serve accompanied with curd and mixed pickle.

This is the most popular paneer dish with coarsely grounded coriander seeds and red chilli. You may red and yellow bell peppers too along with the green. INGREDIENTS 250 gms Cottage Cheese 2 Tbsp –Oil ¼ Teaspoon- Cumin Seeds 10 gms- Garlic (Chopped) 3 Nos Green chillies, chopped 30 gms – Chopped Onions-optional 60 gms – Chopped Tomatoes 1 No – Green Capsicum ½ Teaspoon – Coriander powder ½ Teaspoon- Degi mirch powder To taste Salt Kadai Masala- ½ Teaspoon Coriander, crushed 1/8 Teaspoon cumin seeds, crushed 1/8 Teaspoon Fennel, crushed ¼ Teaspoon Chilli flakes 100 gms – Tomato puree 40 gms – Cashew nut paste 10 gms – Butter 15 ml – Cream Garnish- Green chilli Ginger julienne Coriander sprig INSTRUCTIONS 1. Heat oil in a pan add cumin seeds, when it crackles, add garlic, and cook for a minute. 2. Add chopped onions, and sauté till golden brown. 3. Add chopped tomatoes, and cook till tomatoes are soft. . Add capsicum and sauté for another2 minutes. 4. Add dry spices - coriander powderdegi mirch powder, salt and kadai masala, and cook for 4 to 5 minutes. Now add tomato puree, green chilli and cashewnut paste. Mix well and cook for two minutes. 5. Then add paneer and cook another for few minutes. 6. Adjust the seasoning, and finish with butter, cream and chopped coriander. 7. Serve hot garnished with green chilli, ginger julienne and coriander sprig.

Palak paneer is a vegetarian Indian dish consisting of spinach and paneer seasoned with garlic, and other spices. INGREDIENTS 200 gms – Palak Puree 50 ml – Oil 1/2 Tsp – Cumin Whole 2 Nos.Red chilli whole 2 Nos.Green chilli,chopped 1 Tsp – Garlic ,Chopped 1Tsp Ginger,chopped 80 gms – Onion Chopped ½ teaspoon – Salt 100 gms – Paneer (cubes) 2 Tbsp – Desi Ghee 50 ml – Water Garnish- Green chilli julienne Fresh coriander INSTRUCTIONS 1. Heat oil in a pan add cumin, red chilli whole, garlic and sauté for a minute. 2. Add onion, green chilli sauté for 2 min. Then add palak puree, sauté for 10 minutes, adding water as required from time to time. 3. Add salt, paneer, desi ghee, and cook for 5 minutes. 4. Finish with ginger juliennes, and fresh coriander. Serve hot.

A recipe cooked on special occasions. This vegetarian delicacy is considered as an alternate to a non vegetarian dish on any menu. INGREDIENTS 4-5 pieces – Soya Chops (boiled) 50 ml – Oil ½ Tsp Cumin whole 1 Tsp – Garlic, Chopped 2 Tsp Ginger chopped 1 No– Green Chilli, Chopped 100 gms – Onions Chopped 30 gms – Tomato Chopped 100 gms – Tomato Puree ¼ Teaspoon – Kashmiri Mirch powder 1/2 Tsp Cumin powder 1 /2 Tsp Coriander powder To taste – Salt 2 Tbsp – Cashew nut Paste 1 Tbsp – Butter ¼ Teaspoon – Garam Masala ¼ Teaspoon Chaat Masala 1 Tbsp – Fresh Cream 1 Tbsp – Fresh Coriander chopped Garnish Ginger julienne Fresh coriander INSTRUCTIONS Heat oil in a wok, and add cumin. When it crackles add garlic and garlic and sauté. Add onions and green chilli and sauté till onions are light brown. Add chopped tomatoes and cook till soft. Add Kashmiri mirch, cumin powder, coriander powder and salt. Cook for a minute. Add tomato puree, cashewnut paste, some water and cooked soya chops and cook gently for 10 minutes. Add garam masala and chaat masala. Stir and finish with butter and cream. Cook for a minute and add chopped coriander. Transfer to a serving bowl and garnish with chopped coriander and ginger julienne.

A simple cottage cheese preparation with few spices, makes it a easy to cook recipe. INGREDIENTS 150 gms – Paneer (Cubes) 50 ml – Oil ¼ Tsp Cumin 1 Tbsp – Garlic Chopped 1 No – Green Chilli Chopped 100 gms – Onions Chopped 30 gms – Tomato Chopped 50 gms – Tomato Puree ¼ Teaspoon – Kashmiri Degi Mirch ¼ Teaspoon – Salt 2 Tbsp – Cashew nut Paste 1 Tbsp – Butter ¼ Teaspoon – Garam Masala ¼ Tsp Turmeric powder ¼ Teaspoon Chaat Masala 1 Tbsp – Fresh Cream 10 gms – Fresh Coriander chopped Garnish Ginger julienne Fresh coriander INSTRUCTIONS Heat oil in a wok , and add cumin. When it crackles add garlic and sauté. Add onions and green chilli and sauté till onions are light brown. Add chopped tomatoes and cook till soft. Add kashmiri degi mirchturmeric and salt. Cook for a minute. Add tomato puree, cashewnut paste, some water and cubes of Paneer and cook gently for 10 minutes. Add garam masala and chaat masala. Stir and finish with butter and cream. Cook for a minute and add chopped coriander. Transfer to a serving bowl and garnish with chopped coriander and ginger julienne.

A simple yet delicious green vegetable preparation goes well with chapati. INGREDIENTS 250 gms – Lady Finger 50 ml – Mustard Oil ¼ Tsp – Carom seeds ¼ Tsp- Cumin Seeds 1 pinch – Asafoetida 1 Pinch – Turmeric powder 100 gms – Onions 2 Nos Green Chillies ¼ Tsp – Coriander Powder ¼ Tsp – Cumin Powder ¼ Tsp – Chaat Masala Salt – To taste 1 Tbsp Coriander, chopped Garnish- Ginger Julienne and chilli Julienne INSTRUCTIONS Wash, wipe and cut lady fingers into small pieces. Heat oil in a wok and add cumin, carom seeds and asafoetida. When they splutter add onions and sauté for 2 minutes. Add green chillies and lady fingers. Cook stirring continuously for 2 minutes and all dry spices - turmeric powder, cumin powder, coriander powder & chaat masala. Mix and cook covered with a lid for 10 minutes on a very slow heat. Open and toss again and add chopped coriander and remove in a serving bowl. Garnish with ginger and green chilli juliennes.

A rich Mughlai paneer dish, scented with saffron and finished with cream. INGREDIENTS 150 gms – Paneer Cubes 30 ml – Refined Oil 1 pinch – Cumin Seeds 1 Tsp – Garlic Chopped 1 Tsp- Ginger Chopped 100 ml – Tomato Puree 50 gms – Cashew nut paste 1 Tsp – Kashmiri Degi Mirch 1 Pinch – Small Cardamom powder ½ Tsp – Cumin Powder Salt – To Taste ½ Tsp – Garam Masala 75 ml – Water 2 Tbsp –Butter ½ Cup – Fresh Cream Garnish- Almond flakes Saffron (dissolved in milk) 1 Coriander sprig INSTRUCTIONS Heat oil in a pan and add cumin and let it splutter. Add ginger and garlic and sauté for a minute. Add tomato puree, cashewnut paste and spices - Kashmiri Degi Mirch, Small Cardamom powder, Cumin Powder  . Cook for 5 minutes. Add water as required and add Paneer cubes. Cook for 5 minutes and finish with butter and cream. Cook on slow fire for 3 minutes and add garam masala. Transfer the dish to a serving bowl and garnish with almond flakes, cream, coriander sprig and saffron water.

A fennel and dry ginger flavoured potato dish from valley, which is popular all over India. INGREDIENTS 250 gms – Baby Potatoes Oil to deep fry potatoes. Gravy- 100 ml – Mustard Oil 1 bayleaf 1 inch piece Cinnamon 2 No Cloves 2 No Big Cardamom 1 Pinch- Asafoetida 1 Tablespoon Ginger-Garlic paste 1 Teaspoon – Kashmiri Degi Mirch 2 tablespoon Curd, beaten 200 grams – Tomato Puree ½ Teaspoon – Fennel, grounded ½ Teaspoon – Cumin powder ½ Teaspoon – Fenugreek powder 1/2 Teaspoon – Ginger powder Salt – To Taste As required- Water 1 Tablespoon – Cashew nut Paste Garnish- Coriander Sprig Ginger Juliennes INSTRUCTIONS Heat oil in a wok and deep fry the potatoes on slow fire till light brown in colour. Potatoes will become light in weight. Remove on a tissue paper and keep aside. Heat mustard oil in a pan and add whole spices. When they crackle add asafoetida and ginger garlic paste and sauté for a minute. Add kashmiri degi mirch, all dry spices - cumin powder, fenugreek powder, ginger powder and salt, followed by beaten curd and tomato puree. Cook for a minute and add fried potatoes. Stir cook and add water as required. Bring it to a boil and simmer for 10 minutes. Add cashewnut paste and cook for two minutes. Check seasoning and consistency. Remove in a serving bowl and garnish with ginger julienne and sprig of fresh coriander.

Moong dal fritters served with Mint chutney and grated raddish is a popular North Indian snack. INGREDIENTS 250 grams –Moong Dal, washed 100 gms Urad dal, washed 50 gms Chana dal ½ Tsp Cumin To taste Salt 2 pinch Asafoetida Oil to deep fry Accompaniments- Mint Chutney Grated Raddish INSTRUCTIONS Wash and soak moong dal, urad dal and chana dal for at least 2 hours. Grind to a coarse paste using very little water. Add cumin, salt and asafoetida and mix it properly. Give the mixture a nice stir to make it light and fluffy. Heat oil in a wok. Fry small dumplings till golden brown and crisp. Serve hot with mint chutney and grated raddish.

Golgappa, is a street snack in several regions of India. It is also called panipuri and Puchka. It’s a round fried puffed crispy, which is filled with a mixture of chickpeas and boiled potato, served with spiced flavoured water  with a hint of sweet tamarind chutney. INGREDIENTS 150 grams – Fine Semolina (Sooji) 50 gms- Flour As required - water 2 Tbsp – Refined Oil To deep fry-Refined Oil Filling for puris- Boiled Potatoes, diced Chickpeas, boiled Cumin, roasted, grounded Mint Water - ½ cup Mint leaves ½ cup Fresh Coriander Leaves 2 Nos. Green chilli 1 1/2 Teaspoon Cumin, roasted, grounded ¼ Teaspoon Black pepper powder ½ Teaspoon Black salt To taste Salt ½ Tsp Ginger powder 1 pinch Asafoetida 2 Tablespoon Boondi (fried) INSTRUCTIONS 1. Take semolina and flour in a bowl and make dough using lukewarm water and oil. Keep aside for 1 hour. 2. Make round shape balls and in a kadai heat oil and fry the (puris)gol gappe. 3. For filling-combine all items in a bowl and mix. 4. To make Golgappa water, grind mint leaves, coriander leaves and green chilli to a fine paste. Remove in a bowl and add spices - cumin powder, black pepper powderblack saltginger powderasafoetida & salt. Pour in 01 litre of chilled water. Stir it and use. 5. To serve make a cavity in each golgappa and put chickpeas and potato mixture. Then put sweet chutney and fill with Mint water. Serve immediately.

It is a puffed, crispy, savoury tangy snack filled with chutneys and sweet curd. INGREDIENTS 50 grams – Semolina ( Sooji) 200 grams – Flour 2 Tsp Oil As required – Water Stuffing- 250 grams – Gram flour (coarse) 1 Teaspoon – Degi Mirch 1 pinch -Cooking soda 1/4 Teaspoon – Salt Filling- 1/4 cup Moong sprouts, boiled 1/4 cup Potato, boiled, diced 1 Cup Sweetened Curd ¼ Cup Tamarind Chutney ½ Cup Mint Chutney Garnish- Chopped Coriander Pomegranate kernels Nylon sev Chaat Masala-to sprinkle INSTRUCTIONS 1. Take a bowl and combine semolina and flour. Using water make tight dough. Divide the dough into lemon size balls. Keep aside. 2. Take another bowl and make soft dough with gram flour, degi mirch and salt using water. Make a marble size balls and stuff each ball into the semolina ball and roll it back into a ball shape. 3. Using a rolling pin, flatten each ball into 3.5 inches disc and deep fry them until crisp. 4. Remove on a paper tissue and keep aside. When cold make a cavity in the middle on one side. 5. For filling combine moong sprouts, potato in a bowl and fill around 2 tablespoon into the cavity of each Raj Kachori. 6. Spoon in sweetened curd, Tamarind chutney, mint chutney. Sprinkle chaat Masala. 7. Garnish with chopped coriander, pomegranate kernels, and nylon sev.

A North Indian bread made using gram flour and wheat flour and seasoned with spices. INGREDIENTS 500 grams – Gram Flour 350 grams – Wheat Flour 20 gms – Green chilli, chopped ¼ Cup Fresh Coriander, chopped 10 grams – Yellow chilli 1 Teaspoon – Carom seeds 10 grams – Salt ¼ Teaspoon – Turmeric powder 20 ml – Mustard oil 1 Tablespoon -Coriander seeds, crushed 2 Nos.- Dry Red chilli, crushed 400 ml – Water or as required INSTRUCTIONS In a large bowl combine all items and using water and make dough. Cover the dough with a wet muslin cloth and rest it for 15 minutes. Divide the dough into equal size portions and roll each portion using a rolling pin or between to palms. Cook the roti in tandoor or griddle (tawa) and serve hot.

A type of flat bread from Gujarat, made with whole wheat flour using spices. Thepla can be made plain or flavoured various ingredients like fenugreek, raddish etc. INGREDIENTS 1 Cup Whole wheat flour ½ Tsp Salt 1 Tbsp Refined Oil ½ Tsp Turmeric powder ½ Tsp Red Chilli powder 1 Tsp Coriander powder 1/8 Tsp Asafoetida Water- As required Oil to shallow fry INSTRUCTIONS Take whole wheat flour in a large flat bowl, and add oil, salt, red chilli powderturmeric powdercoriander powder and asafoetida. You may add dry fenugreek if you wish to add some flavour to Thepla. Using water knead a soft dough and rest it for 20 minutes, covered with a wet muslin cloth. Divide the dough into lemon size portions and using a rolling pin, roll each portion into 5” diameter discs. Heat the griddle (tawa), and cook the rolled Theplas, on both sides using some oil. Serve hot with some yoghurt.

This dry cauliflower and potato dish is very popular in India and neighbouring countries. INGREDIENTS 150 gms Potatoes, diced 250 gms Cauliflower florets 60 ml Refined Oil ½ Tsp Cumin seeds 2 Nos Red chilli whole 2 pinch Asafoetida 2 Nos.Green chilli, chopped 2 Tsp Ginger, chopped 30 gms Onions, chopped 100 gms Tomatoes, diced-optional 1/2 Tsp Turmeric powder ½ Tsp Coriander powder To taste Salt ¼ Tsp Garam masala 1 Tbsp Coriander, chopped Garnish- Ginger juliennes Coriander sprig INSTRUCTIONS Keep diced potatoes and cauliflower florets in water. Heat oil in a wok and add cumin and red chilli whole. When it crackles add asafoetida, green chilli and ginger. Sauté for a minute and add onions and cook till onions are about to get golden brown. Add spices - (turmeric powder & coriander powder) cauliflower and potatoes. Mix well and cook covered with a lid for 5 minutes on slow fire. Open and add tomatoes and mix. Again cover and cook till vegetables are cooked. Finish with garam masala and chopped coriander. Transfer to a serving bowl and garnish with ginger juliennes and coriander sprig.

This a delicious vegetarian dish with potatoes and de-seeded green capsicum, cooked with some simple spices. INGREDIENTS 150 gms Green Capsicum, de-seeded, diced 250 gms Potatoes, peeled, diced 1 No Tomato,diced-optional 3 Tbsp Refined Oil ½ Tsp Cumin seeds 80 gms Onions, sliced 1 Tsp Ginger, chopped 1 Tsp Garlic, chopped 1 Tsp Coriander powder ½ Tsp Turmeric powder ½ Tsp Red chilli powder ¼ Tsp Garam Masala 2 Nos. Green chillies, chopped 1 Tbsp Coriander, chopped Garnish- Ginger juliennes Coriander sprig INSTRUCTIONS Keep diced potatoes immersed in water. Heat oil in a wok and add cumin seeds. When it crackles add chopped onions and sauté till light brown in colour. Add ginger, garlic and sauté for a minute. Add diced potatoes and cook for 3-4 minutes. Add dry spices-red chilli powdercoriander powderturmeric powder and salt. Mix and cook for 5-7 minutes. Moisten the pan with some water if required and add diced capsicum and tomato. Mix and cook covered for 4-5 minutes or until capsicum are cooked. Finish with garam masala and chopped coriander and transfer to a bowl. Serve garnished with ginger juliennes and coriander sprig.

One of northern India’s most favourite fried fish recipe,with gram flour and fenugreek flavour. This fish may be served as a snack if cut into finger shapes INGREDIENTS River sole fillet, sliced--------------300 gms Ginger garlic paste ------------------1 Tbsp Mustard oil-----------------------------1 Tsp Lemon juice --------------------------1 Tbsp Malt Vinegar---------------------------1 Tbsp Salt------------------------------------to taste Degi chilli powder------------------01 Tblspn Red chilli powder---------------------1/4 Tsp Carom seeds (Ajwain) --------------1/4 Tspn Crushed Coriander seeds-----------1/2 Tsp Cumin seeds--------------------------1/8 Tsp Egg ------------------------------------1 No -optional Gram flour-----------------------------100 gms Rice flour-------------------------------2 Tbsp Fenugreek leaves ( Kasoori methi)-------1/2 Tspn Oil--------------------------------------to fry Chaat masala--------------------01 Tspn. Accompaniments- Mint Chutney-----------60 gms Onion Laccha Salad---100 gms Lemon Wedges-----------02 nos. INSTRUCTIONS To make a marinade, combine gram flour, rice flour, mustard oil, malt vinegar, lemon juice, carom seeds, kasoori methi,red chilli powder, crushed coriander seeds,cumin, salt, degi chilli powder, egg (optional) and mix well. Marinate the fish slices in this marinade, and keep aside refrigerated for half an hour. Heat oil in a wok and deep fry the fish till crisp and cooked. Remove on a paper towel and sprinkle with some chaat masala. Serve hot with mint chutney, onion rings and lemon wedges.

A very popular Hydrabadi vegetarian specialty, cooked with coconut and sesame. This spicy dish is always a hit in any function menu. INGREDIENTS Baby brinjals --------------------------200 gms Achari green chilly -------------------6-8 Nos Ginger garlic paste-------------------01 Tblspn Paste- Pea nuts --------------------------------20 gms Red chilly whole ----------------------02nos Coconut --------------------------------30 gms Sesame seeds -------------------------1 Tsp Gingelly oil-----------------------3 Tbsp Mustard ------------------------------1/2 tspn Kalonjee------------------------------1/2 tspn Curry Leaves----------------------10-15 Nos Onions----------------------------------100 gms Coriander powder --------------------2 Tsp Cumin powder -------------------------3/4 Tsp Turmeric powder-----------------------1/2 Tsp Tamarind pulp-----------------------03 Tblspn Jaggery------------------1 Tsp Garnish- Ginger juliennes Green chilli juliennes Coriander sprig INSTRUCTIONS 1. Wash, wipe and slit the baby brinjals and chillies. 2. Deep fry brinjals and green chillies, for 2 minutes and remove on a paper towel. 3. Roast and grind sesame seeds, coconut, peanuts, and red chilly whole to a paste. 4. Peel and roast onion in an oven till soft and make a paste. 5. Heat mustard oil to smoke point. 6. Add mustard, kalonji, curry leaves and onion paste. Cook for 4-5 minutes and add ginger garlic paste. Cook for a little while. 7. Add turmeric and ground paste, and cook till oil separates. 8. Add salt, jaggery, tamarind pulp and make thick gravy. Add water as required and bring to a boil. 9. Simmer and add fried brinjals and cook for 5 minutes. Add fried green chillies and cook for 2 more minutes. 10. Transfer to a serving bowl and garnish with ginger juliennes, green chilli juliennes and coriander sprig. 11. Serve hot.

It's a very popular Gujarati dish made from yoghurt and gram flour. It can be made using butter milk also instead of yoghurt. Gujrati Kadhi can be innovated and modified in many a ways by addition of some ingredients like sliced onions or shredded spinach leaves etc. INGREDIENTS Curd -----------------------------------1/2 kg Besan ----------------------------------100 gms Sugar------------------------------------1 Tbsp Oil----------------------------------------1 Tbsp Mustard seeds ------------------------1/2 Tsp Heeng ---------------------------------a pinch Methi dana ----------------------------1/2 Tsp Red chilly whole --------------------- 02 Nos Curry leaves ---------------------------10 Nos Green chilly, chopped ---------------------------2 Nos Ginger, chopped ----------------------------------05gms Coriander, chopped--------------------------1 Tbsp INSTRUCTIONS 1. Mix curd , besan ,water (ensure no lumps are formed) 2. In a kadhai ,heat oil,and add fenugreek seeds (methi ),asafoetida (hing) ,curry leaves , whole red chilly .When the splutter add the curd –gram flour mixture. 3. Add some water, and sugar and stir continuously till the mixture boils. 4. Add more water if required to correct consistency and check seasoning. 5. Simmer for 20 min on slow fire. 6. Remove from fire and sprinkle the chopped coriander on top. Serve hot.

This drink is native to India and is associated with Maha Shiv ratri and Holi. It is made with assorted nuts, sugar and milk. It is known as a energy drink. INGREDIENTS Full cream milk -----------------------------01 lt Blend to paste- Melon seeds (unsalted )-------------03 tblspn Almonds -----------------------------02 tblspn Cashewnuts -------------------------02 tblspn Poppy seeds -----------------------11/2 tblspn Black pepper corn-----------------1 tspn Fennel seeds------------------------01 tspn Saffron ---------------------------a few strands Green cardamom powder-----------------------1 Tsp Rose essence -------few drops, to flavour Sugar ---------------------------------06 tblspn Garnish- Pistachio,chopped-----------------------------01 tblspn Saffron strands INSTRUCTIONS 1. Boil and cool down the milk. 2. In a bowl soak overnight- Almonds, melon seeds, poppy seeds, cashewnuts, fennel, black pepper corn, half of saffron and green cardamom powder in some milk. 3. Grind the ingredients using some milk to make a paste. 4. Pass it through a sieve lined with muslin cloth. 5. Add remaining milk to the sieved mixture and add sugar and rose essence. Check for sweetness. 6. Chill for 3-4 hrs. and serve in glasses, garnished with saffron strands and chopped pistachio .

Though Dhokla has originated from Gujrat but it is enjoyed all over India. It is steamed and cooked which makes it very healthy.It is served cold and can be consumed at any time of the day. INGREDIENTS 1 cup Gram flour (besan)-coarse 2 Pinch -Asafoetida (Hing) 1 Tsp Sugar ¼ Tsp salt 1 Tsp Ginger, finely chopped 2 Nos Green chilli, seedless, chopped 3 Tbsp Oil 1 Tsp Fruit salt As required- Water, to make batter To Temper- 1 Tbsp Oil ¾ Tsp Mustard seeds 10-12 Curry leaves 6 Nos Green chillies, cut diagonally Water –as required Garnish- 2 Tbsp Grated coconut 1 Tbsp Coriander,chopped INSTRUCTIONS In a bowl combine gram flour, salt, sugar and asafoetida. Add oil, green chilli, ginger and make a batter using some batter. (Batter should be of a pouring consistency.) Add fruit salt.(The batter will ferment instantly.) Grease a steel pan or a tray using some oil and pour in the batter. Batter should be filled up to half of the pan or tray. Heat water in an Idli steamer and place this pan or tray filled with batter and steamed covered for 20-25 minutes. When cooked, remove from steamer and take out from pan or tray. Keep aside. To make a tempering- Heat oil in a pan and add mustard, green chillies and curry leaves. Add vinegar and sufficient water to soak the khaman. Pour this mixture over the steamed khaman and let it cool down. When cold, cut into pieces of desired size and serve garnished with chopped coriander and grated coconut.

Dosakaya in Andhra means cucumber. This Andhra dal is made with toor dal or moong dal with cucumber and other spices. This dal is so simple yet very delicious. INGREDIENTS ½ Cup Toor Dal ¼ Tsp Turmeric powder ½ Tsp Salt 1 Nos Green chilli, chopped 30 gms Onions, chopped 30 gms Tomato, chopped 50 gms Cucumber (dosakaya), chopped ½ Tsp Red chilli powder Tempering- 1 Tbsp Desi Ghee ¼ Tsp Cumin ¼ Tsp Mustard 2 Nos red chilli whole 2 pinch Asafoetida 1 Tsp Garlic, chopped ½ Tsp Ginger, chopped 8-10 Nos Curry leaves 1/8 Tsp Turmeric powder ½ Tsp Coriander powder 1 Tbsp tamarind extract Chopped coriander Garnish 2 No.Fried Garlic flakes 1 No.Dry Red chilli whole 2 No.Fried Curry leaves INSTRUCTIONS Pressure Cook toor dal with some water, turmeric powder, salt, chopped green chilli, chopped onions, chopped tomato, chopped cucumber (dosakaya) and red chilli powder. It will take 2-3 whistles, or cook till dal is done. Remove from fire and mash the dal. For tempering-Heat ghee in a pan and add cumin, mustard, red chilli whole and asafoetida. When the splutter, add chopped garlic, chopped ginger and curry leaves. Stir for few seconds and add turmeric powder, coriander powder and mashed dal. Bring to a boil and add tamarind extract and some water if required. Cook on slow fire for 2 minutes and add chopped coriander. Remove in a bowl and garnish with fried garlic flakes, dry red chilli whole and fried curry leaves.

Rava idli is a steamed breakfast preparation which is considered as a healthy breakfast option amongst the other South Indian options. INGREDIENTS 1 cup Samolina(Rava),coarse, roasted ½ cup Yoghurt 1 pinch Baking soda 1 No. Green Chilli, chopped 1 Tsp Ginger, chopped 5 Nos.Cashewnuts, broken, fried 1 1/2 Tbsp Oil To taste Salt Tempering- 1 Tsp Oil 1/2 Tsp Mustard 1 /2 Tsp Chana Dal 6-8 Nos Curry leaves 1 Pinch Asafoetida As required-Water INSTRUCTIONS Take roasted Samolina (rava) in a bowl and keep aside. Tempering- Heat oil in a pan and add mustard seeds. When they crackle add chana dal,curry leaves and asafoetida. Stir for few seconds till chana dal turns golden brown. Add this tempering into roasted rava bowl. Also add fried cahewnuts, green chilli, ginger, salt and baking soda. Mix and add yoghurt to make a semi thick batter. Rest it for 20 minutes to ferment, covered with a lid. Add water if batter has become thick. Heat water in a steamer and pour idli batter in greased idli moulds. Steam idlis for 10-15 minutes. Remove idlis from the mould and serve hot with your choice of coconut chutney.

Spiced mashed potato balls, coated with gram flour batter and deep fried. These are all time favourite snack from Southern India, popular all over the sub-continent. INGREDIENTS 00 gms Potatoes, freshly boiled, mashed 2 Tbsp Oil ½ Tsp Mustard seeds 1 tsp Split, husked black (Urad washed) dal 2 pinch Asafoetida 30 gms Onions, chopped 2 Nos Green chillies, chopped 1 tsp Garlic, chopped ½ tsp Ginger, chopped 6-8 curry leaves 1/2 Tsp Turmeric powder 1 Tbsp Coriander, chopped 1 Tbsp Lemon juice Batter- 1 cup Gram flour 2 Tbsp Rice flour ¼ Tsp Turmeric powder 1 pinch Baking soda ½ Tsp Red chilli powder As required –water INSTRUCTIONS Heat oil in a pan and add mustard seeds, urad dal and asafoetida. When dal turns golden in colour add chopped onions and sauté till onions are translucent. Add ginger and garlic and cook till ginger raw smell is over. Add curry leaves and green chillies and cook for 30 seconds. Add turmericred chilli powder and salt. Stir for a moment and add freshly boiled and mashed potatoes. Mix and cook till extra moisture from potatoes evaporates. Finish with some lemon juice and chopped coriander. Keep aside to cool. When mixture is cool, make walnut sized balls from it. Batter- Make a smooth batter with gram flour, rice flour, turmeric powder, red chilli powder, salt and water. Heat oil in a wok to medium hot. Dip each potato ball into gram flour batter and coat completely. Fry these batter coated balls in medium hot oil and fry till golden in colour and crisp. Remove on a paper towel and serve hot with coconut chutney.

Uttapam is a very popular breakfast dish from South India, which can be made with many variations in toppings. This can be eaten in breakfast or at any time of the day. INGREDIENTS Batter- 250 gms Par boiled Rice 60 gm Split, husked Black (Urad washed) Dal ¼ Tsp Salt 1/4 Tsp Fenugreek seeds Water –as required 3 Tbsp Samolina(rava) 1 Tbsp Rice flour Topping- 200 gms Onion, chopped 4 Nos green Chilli chopped 2 Tbsp Coriander, chopped Oil to shallow fry INSTRUCTIONS Soak par boiled rice and Urad washed dal separately for 01 hours. Add fenugreek seeds into urad dal while soaking. Grind them separately using some water to a fine paste. Combine both batters in a bowl. Keep covered in a warm place to ferment for 3-4 hours. Before using add, semolina, rice flour and salt to the batter and mix. Heat a greased griddle and put a spoonful of batter and let it spread like a thick pan cake about 6-7 inches in diameter. Top it with chopped onions, chopped coriander and green chilli. Cover the whole top side of the uttapam with onions. Drizzle a little on top of it. When cooked on one side, flip over and cook on both sides using oil, till onions get cooked and brown. When cooked remove it in to a plate and serve with coconut chutney and sambar.

Besan ka cheela is a gram flour savoury pan cake with vegetable stuffing. This can be made with many other interesting stuffing’s like cottage cheese or potato based stuffing. INGREDIENTS 1 Cup Gram Flour (Besan) 2 Nos. Green chilli, chopped 1 Tsp Ginger, chopped 1 Tbsp Coriander, chopped ½ Tsp Turmeric powder 2 Pinch- Asafoetida ¼ Tsp Red Chilli powder 1/8 Tsp Carom seeds To taste- Salt Oil to grease the griddle Stuffing- 2 Nos. Capsicum, chopped 1No Onion, chopped 2 Nos. Tomato, chopped 2 Nos. Green chilli, chopped 2 Tbsp Coriander, chopped To taste Salt INSTRUCTIONS In a bowl take gram flour and make a smooth batter with water. Make sure no lumps are formed. In this add salt, asafoetidaturmericred chilli powder, carom seeds (ajwain), chopped ginger, chopped coriander and green chilli. For stuffing combine all items in a bowl and season them with salt. Heat a griddle (tawa) and grease it with a little oil. Pour a ladle of batter on hot griddle and spread it thinly in a round shape. Drizzle some oil and cook till golden brown in colour and crisp. Flip it over and cook on both sides till crisp. Turn back again and put some stuffing on the Cheela and roll it. Serve hot with mint chutney or a tomato sauce.

Kanda means Onions and Poha is flattened or parched rice which is cooked with spices to make a very popular and interesting breakfast dish. INGREDIENTS 1 Cup Pressed/Flattened (Poha) rice 3 Tbsp Oil ½ Tsp Mustard seeds ½ Tsp Cumin seeds 2 Nos Dry Red Chilli whole 1 No. Onion, chopped 2 Nos Green chilli, chopped 10-12 Nos Curry Leaves 2 Tbsp Roasted Peanuts To taste Salt ½ Tsp Turmeric Powder ¼ Tsp Sugar 2 Tbsp Coriander, chopped 1 Tbsp Lemon Juice INSTRUCTIONS Soak pressed rice in a strainer until rice is soft but intact and separate. Gently squeeze extra water and keep in a strainer. Heat oil in a wok and add mustard seeds, cumin and red chilli whole. When they crackle add onions, green chilli and sauté till onions are soft. Add curry leaves, roasted peanuts, salt, sugar and turmeric powder. Stir cook for a minute and add soaked press (poha) rice and mix well to combine all items. Cover and steam cook for 2 minutes. Open and add chopped coriander and finish with lemon juice. Mix again gently and serve hot.

This a Hyderabadi non-vegetarian preparation made with spiced mutton mince and boiled eggs, which is served with gravy or just plain as a snack.  

This is another version of Dhokla, but made with semolina (rava).This is generally eaten during breakfast or as a snack.

Masala Chaas is a summer coolant drink and also acts as an appetizer. It is flavoured Indian buttermilk made with plain yogurt, green chili, coriander and spices. INGREDIENTS 180 gms Yoghurt, chilled 1 Cup Ice cold Water 1/2 tsp Oil ¼ Tsp Mustard seeds 3 Nos Curry leaves ½ piece Red Chilli whole-optional 1 pinch Asafoetida-optional ¼ Tsp Green chilli, chopped ¼ Tsp Ginger, chopped ¼ Tsp Coriander, chopped 1/8 Cumin powder, Roasted, grounded To taste-Salt 4 Ice cubes INSTRUCTIONS Heat oil in a pan and add mustard seeds, curry leaves, red chilli whole (broken) and asafoetida. When it crackles, remove from fire and allow it to cool down. Take chilled yoghurt in a bowl and add green chilli, ginger and salt and churn them. Add water, cumin powder, half of coriander and half of the tempering. Churn again to mix well. Pour into glass and garnish with remaining tempering, and chopped coriander. Serve chilled.

Mango Lassi is a fruit based summer drink made with a blend of yoghurt; sugar and mango puree, and can be made with other fruits as well like strawberry. INGREDIENTS 210 gms Yoghurt 50 gms Mango Puree 3 Tbsp Sugar syrup 4 Ice cubes-optional Garnish- Pista, chopped INSTRUCTIONS Put yoghurt, mango puree and sugar syrup in a blender jar and blend for a minute. You may add ice cubes if required. Pour into a chilled glass and garnish with chopped pista. Serve chilled.

Sweet Lassi is a traditional Indian summer drink made with a blend of yoghurt, sugar and rose water, and is considered good to beat the heat and protects us from sun strokes. INGREDIENTS 210 gms Yoghurt 4 Tbsp Sugar syrup Few drops-Rose water 1 Tbsp-Clotted Cream (Malai) 4 Ice cubes-optional INSTRUCTIONS Put yoghurt, sugar syrup and rose water in a blender jar and blend for a minute. You may add ice cubes if required. Pour into a chilled glass and top it with clotted. Serve chilled.

Salted Lassi is a traditional Indian summer drink, and is considered as a healthy drinks recipes to beat the heat and protects us from sun strokes.This can be also consumed along with day time meals. INGREDIENTS 250 gms Yoghurt To taste- Salt 8 Ice cubes 1/8 Cumin powder, Roasted, grounded INSTRUCTIONS Put yoghurt and salt in a blender jar and blend for a minute. You may add ice cubes if required. Pour into a chilled glass and top it with roasted, grounded cumin powder. Serve chilled.

Aam panna is made with raw mangoes and is known for its heat-resistant properties. It is a good summer coolant and can be made and stored in refrigerator. INGREDIENTS 250 gms Raw mangoes 20 gms Mint leaves 100 gms Jaggery or Sugar ½ Tsp Black Salt 1 Tsp Cumin, roasted, grounded 1/4 Tsp Black pepper powder 1/8 Tsp Red chilli powder To taste-Salt 2 Mint sprigs INSTRUCTIONS Wash and wrap all raw mangoes in aluminium foil individually. Roast at 180 degrees Celsius for 30 minutes. Remove from oven and let them cool down.(You can alternatively boil the raw mangoes till soft). Remove foil and peel the mangoes and collect the pulp in a bowl. In a blender jar combine raw mango pulp, roasted cumin, black pepper, red chilli powder, black salt, jaggery /sugar, mint leaves and salt. You may add ice cubes also if required. Blend for one minute and add chilled water as required. Blend again and pour into glasses and garnish with mint sprig.

Murukku is a crispy savoury snack from South India. It is made with rice flour and combination of any lentil flour of your choice along with spices. It can be made ahead and stored INGREDIENTS ½ Cup Rice flour 1 Tbsp Gram flour ¼ Tsp Sesame seeds ¼ Tsp Carom seeds ½ Tsp Red chilli powder ¼ Tsp Turmeric powder 1 Pinch Asafoetida ½ Tsp Ginger-green chilli paste-optional 1 Tbsp Oil To taste Salt As required Water INSTRUCTIONS In a bowl combine rice flour and gram flour. Add sesame seeds, carom seeds, turmeric, red chilli powder, ginger-green chilli paste and oil. Mix to make tight smooth dough. Use some water as required. Grease the Murukku making mould with some oil. In the mean while, heat oil in a wok to deep fry murukku. Divide the dough into two portions. Fill the mould with dough and press it in a circular motion to make spirals on a greased surface or a banana leaf. Similarly make more spirals, and keep ready to fry. Slide these spirals one or two at a time into the hot oil carefully, and fry them stirring gently to get even colouring. Remove when golden in colour and crisp. Allow them to cool down, serve or store in an air tight container.

Shikanji /Shikanjavi is a Indian lemonade made with fresh water,lemon juice and simple spices.It prevents from heat stroke and also is a great refreshing & appetizing drink. INGREDIENTS 3-4 Nos. Lemon, juice, freshly squeezed 1 liter Chilled Water 1 Tsp Ginger juice 4 Tbsp Sugar To taste Salt ½ Tsp Black Salt 1 Tsp Roasted cumin powder 8 Nos.Lemon slices 8 Nos.Mint leaves 8 Nos Ice cubes INSTRUCTIONS In a jug or a bowl take chilled water and add sugar, salt and black salt and stir till sugar is dissolved. Add lemon juice, ginger juice, roasted cumin powder and mix well. Take four glasses and put 2 each; ice cubes, lemon slices and mint leaves. Fill the glasses with Shikanji. Serve chilled.

“Jeera” means cumin, which is essentially one of the main ingredient of this invigorating, thirst quencher summer drink along with other spices which are used in making of this drink. INGREDIENTS ½ Cup Mint leaves ¾ cup Coriander leaves 3 Nos Green chilli 10 gms Ginger 2 Nos Lemon, juice 1 Pinch Asafoetida (Hing) ½ Tsp Black Salt To taste Salt 1 Tsp Roasted Cumin powder ½ Tsp Black pepper powder 1 Litre Water, chilled 8 Ice cubes Garnish – 8 Lemon Slices 4 Tsp Gram flour Boondi INSTRUCTIONS Wash and combine coriander leaves, mint leaves, chopped green chillies, chopped ginger, salt, black salt, asafoetida, black pepper powder and roasted cumin powder into a blender .Make a fine paste and remove it into a jug or a bowl. To it add chilled water, mix well and correct seasoning. Take four tall glasses and put two ice cubes and two lemon slices in each glass. Pour the Jaljeera into each glass and garnish with gram flour boondi.

Slow cooked fish delicacy simmered in flavourful rich gravy with handpicked spices. INGREDIENTS 500 gms Sole fish pieces Marination- ½ Tsp salt 1 Tbsp lemon juice 1 Tbsp Ginger garlic paste ½ Tsp Turmeric ½ Tsp red chilli powder Paste- 50 gms Peanuts 2 Tsp Sesame seeds 1 Tbsp Poppy seeds 1 Tbsp Cashewnuts, broken Gravy- 100 ml Mustard oil Whole Spices 1 No Cinamon stick 1 Bay leaf 2 Cloves 2 Big Cardamoms 2 Green Cardamoms 50 gms Onion, paste 100 gms Tomato puree 2 Nos Green chillies, chopped ½ Tsp Turmeric ½ Tsp Coriander powder To taste Salt Fish stock or Water –as required 1 Tbsp Lemon juice 1 Tbsp Coriander, chopped ½ Tsp Garam masala 10 gms Ginger juliennes 1 Coriander sprig INSTRUCTIONS In a bowl combine ginger garlic paste, salt, red chilli powder, turmeric and lemon juice. Marinate the fish pieces in this for an hour. Paste- Dry roast peanut and sesame seeds, poppy seeds and cashewnuts till fragrant. Using a little water make a paste in a blender. Remove and keep aside. Heat oil in a pan and add whole spices. When they crackle add onion paste and sauté till light brown in colour. Add tomato puree, peanut-sesame paste and dry spices. Cook for 5 minutes and put marinated fish pieces into the gravy.(You may shallow fry the fish pieces before adding to gravy.) Now add fish stock or water and salt. Cover with a lid and simmer for 8-10 minutes. Finish with lemon juice, chopped coriander and garam masala. Remove in a bowl and serve hot garnished with ginger juliennes and coriander sprig.

Egg curry is a fantastic boiled egg dish for those non-vegetarians who wish to eat light. Though it can be made in many ways, but here’s a simple home style recipe. INGREDIENTS 8 Nos Hard Boiled Eggs, peeled 100 ml Refined Oil ¼ Tsp Black Cumin(Shahi Jeera) 2 Nos Green Chillies, chopped 2 Tsp Ginger, chopped 120 gms Onion paste 150 gms Tomato puree ½ Tsp Coriander powder 1 pinch Turmeric powder ½ Tsp Cumin powder ½ Tsp Garam Masala 2 Tbsp Butter As required Water 2 Tbsp Coriander, chopped Garnish- 5 gms Ginger Juliennes 3 gms Green chilli juliennes 1 Coriander sprig INSTRUCTIONS Heat oil in a pan and add black cumin. When it crackles add ginger and green chillies. Sauté for a minute and add onion paste and cook till onions are golden brown in colour. Add tomato puree and cook for 3-4 minutes. Add dry spices, salt and cook for 2 more minutes or until oil floats on surface. Add water and cook again for 5 minutes. Add boiled eggs and cook for two minutes. Finish with butter and chopped coriander. Remove in a bowl and serve hot garnished with ginger Juliennes, green chilli juliennes and coriander sprig.

Paneer Do Pyaza is a great main course dish made with cottage cheese with lots of onions in rich gravy. INGREDIENTS 500 gms Cottage Cheese (Paneer) cubes 100 ml Refined Oil ½ Tsp Cumin whole 2 Nos Red chilli whole 2 Tsp Garlic, chopped 2 Tsp Ginger, chopped ¼ Tsp Mustard seeds ¼ Tsp Coriander seeds, crushed 1 pinch Carom seeds 150 gms Onion, chopped 80 gms Tomato, chopped 50 gms Tomato puree ½ Tsp Turmeric ½ Tsp Coriander powder ½ Tsp Red chilli powder As required-Water 2 Tbsp Butter ½ Tsp Mango powder 1 No Onion, cubes 1 No Tomato, seedless, cubes 1 Tbsp Coriander, chopped Garnish- 5 gms Ginger Juliennes 1 Coriander sprig INSTRUCTIONS Heat oil in a pan and add cumin seeds and red chilli whole. When they crackle add ginger and garlic. Sauté for 2 minutes and add mustard seeds, carom seeds and coriander seeds and cook for few seconds. Add onions and sauté till onions are light brown in colour. Add chopped tomatoes and cook till tomatoes are soft. Now add tomato puree, salt and dry spices. Cook for 7-8 minutes adding water as required. Add cottage cheese pieces and cook for another 3-4 minutes. In another pan heat butter and add dices of onions and sauté for 30 seconds and add tomato dices. Toss once and add to the main dish. Finish with mango powder and chopped coriander. Remove in a bowl and serve hot garnished with ginger juliennes and coriander sprig

Bagara Baingan is a Hyderabadi vegetarian specialty of baby brinjals cooked in rich peanut gravy tempered with special spices. INGREDIENTS 12 Nos Baby Brinjals Oil to fry brinjals 150 gms Onion whole 100 gms Mustard oil Tempering- 1 Tsp Cumin seeds 1 Tsp Mustard seeds 2 pinch Asafoetida 1/2 Tsp Nigella seeds (Kalongi) 2 Nos Red chilli whole 10Nos Curry leaves 2 Nos Green chilli whole, halved Dry Spices ½ Tsp Turmeric powder 1 Tsp Red chilli powder To taste Salt 2 Tbsp Tamarind pulp 2 Tbsp Coriander Chopped Spice Paste ¼ cup Desiccated Coconut powder ¼ cup Ground nuts 3 Tbsp Sesame seeds 2 Tbsp Poppy seeds 1 Tbsp Coriander seeds 1 Tbsp Cumin seeds 1 Tsp Fenugreek seeds 4 Nos Red chilli whole ½ Tsp Garam masala Garnish 5 gms Ginger juliennes 3 gms Green chilli juliennes 1 Coriander sprig INSTRUCTIONS Peel the onions and wrap them in a aluminium foil and roast in an oven at 180 degrees Celsius for 45 minutes. Remove from oven and let them cool down. Open foil and make a fine paste. In a pan separately dry roast peanuts, desiccated coconut, sesame seeds, poppy seeds, cumin seeds, coriander seeds, fenugreek seeds and red chilli whole, till golden in colour and fragrant. Soak tamarind for 30 minutes in warm water and pass it through a strainer. Collect pulp in a bowl and keep aside. Wash and wipe brinjals and cut them into four keeping them intact from the stem side. Heat oil in a wok and deep fry the brinjals till soft. Remove on a tissue paper and keep aside. Heat mustard oil in a wok and add cumin, mustard seeds, nigella seeds, dry red chilli whole and asafoetida. When they crackle, add curry leaves and green chilli. Sauté for few seconds and add roasted onion paste and cook till light brown in colour. Add spice paste and cook for 8-10 minutes. Add red chilli powder, turmeric and salt. Stir and add tamarind pulp. Cook till oil floats on surface, adding water if required. Add fried brinjals, and cook for 3-4 minutes. Add chopped coriander and finish with garam masala. Remove in a bowl and garnish with ginger juliennes, green chilli juliennes and coriander sprig.

This dish is always in the best of the menu cards all over India. Soft Kofta in rich and creamy gravy of almonds, onion paste and tomatoes is one of the most exotic vegetarian dishes. INGREDIENTS 200 gms Cottage Cheese(Paneer) 100 gms Potatoes, boiled 2 Nos Green chilli, chopped To taste Salt 1/8 Tsp White pepper powder 2 Tbsp Corn flour 1 Tbsp Flour Stuffing- 2 Tbsp Khoya 1 Tbsp Paneer, mashed 10 gms Cashewnut, chopped 10 gms Almonds, chopped 10 gms Raisins, chopped Few drops-Saffron dissolved in milk To taste Salt 1/8 Tsp Green cardamom powder Oil to deep fry Gravy- 100 ml Oil ½ Tsp Black Cumin(Shahi Jeera) 1 No.Green chilli, seedless, juliennes 3 gms Ginger juliennes 100 gms Onion paste 50 gms Tomato puree ½ Tsp Turmeric To taste Salt 1/8 Tsp White pepper powder 1/8 Tsp Sugar As required water ¼ Tsp Garam Masala 2 Tbsp Butter 2 Tbsp Cream Paste- 60 gms Almonds, blanched, soaked 20 gms Poppy seeds, soaked Garnish- 1 Tsp Almond flakes 1 Tbsp Khoya, grated 1 Tsp Saffron (dissolved in milk) 1 Tsp Cream 1 Coriander sprig INSTRUCTIONS Grate the boiled potatoes and mash the paneer. Combine all ingredients of stuffing and mix well. Keep aside. In blender combine soaked almonds and poppy seeds and using very little water make a fine paste. Remove in a bowl and keep aside. In a bowl combine mashed potato, paneer, corn flour, flour, salt, white pepper powder and green chillies. Knead the mixture and divide it into equal size portions of 15-20 grams. Flatten each portion between the palms and stuff them with a tea spoon of stuffing mixture. Shape it like a ball again and keep in a plate dusted with corn flour. Heat oil in a wok, and deep fry all kofta balls till light golden brown in colour. Remove on a tissue paper. Keep aside. Gravy- Heat oil in a pan and add black cumin. When it crackles add onion paste, ginger juliennes, green chilli juliennes, and sauté till light brown in colour. Add dry spices, sugar and cook for 2 minutes. Add almond-poppy seed paste and tomato puree; cook on slow fire for 5-7 minutes. Add water in batches as required. Cook till oil separates. Check seasoning and consistency. Add fried kofta balls and simmer for 5 minutes. Finish with butter, cream and garam masala. Give a final mix and remove in a bowl. Garnish with grated khoya, almond flakes, cream, saffron drops and coriander sprig

Cottage cheese small dumplings, simmered in rich and creamy gravy of cashewnuts, onion paste and yoghurt is one of the most delicious vegetarian dishes, which are not very complicated to make. INGREDIENTS 250 gms Cottage Cheese(Paneer),mashed 100 gms Potatoes, boiled,grated To taste Salt 1/8 Tsp White pepper powder 1 pinch Nutmeg powder 3 Tbsp Corn flour 1/8 Tsp Green cardamom powder Oil to deep fry Gravy- 100 ml Oil 1 Tsp Garlic paste 1 No. Green chilli, seedless, juliennes 3 gms Ginger juliennes 100 gms Onion paste 50 gms Yoghurt, whisked To taste Salt 1/8 Tsp White pepper powder 1/8 Tsp Sugar As required water ¼ Tsp Garam Masala 2 Tbsp Butter 2 Tbsp Cream Paste- 60 gms Cashewnuts, soaked 1 Tbsp Poppy seeds, soaked Garnish- 1 Tsp Saffron (dissolved in milk) 1 Tsp Cream 1 Coriander sprig INSTRUCTIONS In blender combine soaked cashewnuts and poppy seeds and using very little water make a fine paste. Remove in a bowl and keep aside. In a bowl combine grated potato, paneer, corn flour, salt, white pepper powder and nutmeg. Knead the mixture and divide it into equal size portions of 15-20 grams. Shape it like a ball and keep in a plate dusted with corn flour. Heat oil in a wok, and deep fry all kofta balls till light golden brown in colour. Remove on a tissue paper. Keep aside. Gravy- Heat oil in a pan and add garlic paste. When it is cooked, add onion paste, ginger juliennes, green chilli juliennes, and sauté till light brown in colour. Add dry spices, sugar and cook for 2 minutes. Add cashewnut-poppy seed paste; cook on slow fire for 5-7 minutes. Add water in batches as required. Cook till oil separates. Check seasoning and consistency. Add fried kofta balls and simmer for 5 minutes. Finish with butter, cream and garam masala. Give a final mix and remove in a bowl. Garnish with cream, saffron drops and coriander sprig.

Kachori or Kachodi is a spicy snack popular in various parts of India, primarily in Uttar Pradesh, and other northern states. Each state has got its own style and uniqueness of making Kachori. INGREDIENTS Dough- 1 Cup - Flour 2 Tbsp – Ghee ¼ Cup – Water or as required ½ Tsp – Salt Stuffing- 1 tablespoon oil 1/4 cup moong dal ,washed 1/2 teaspoon fennel seeds coarsely grinded 1/2 teaspoon coriander seeds coarsely grinded 1 teaspoon red chilli powder 1/2 teaspoon mango powder Pinch of asafoetida 1/2 teaspoon salt Oil / Ghee to deep fry INSTRUCTIONS 1. In a bowl combine flour, ghee, water and salt and make soft dough. 2. Wash and soak urad dal for 30 minutes and coarsely grind the urad dal. 3. Heat oil in a pan add cumin, fennel, asafoetida. Then add dal, all the spices and sauté on very slow fire till the moisture evaporates. Keep aside for cooling. 4. Divide the dough into small portions and roll them in palms into balls. 5. Make a small cavity in middle of each portion and place the dal mixture in the center. 6. Close the dough and seal the edges to make like a ball again. 7. Flatten each filled ball with the palms and press from the edges, leaving the middle part thick. 8. Heat ghee or oil in a wok and on slow fire deep fry all Kachories till cooked and golden brown in colour. 9. Serve hot with your choice of chutney..

Pickled Colocasia (Arbi) is best enjoyed a day old and with a parantha. INGREDIENTS 300 gms Colocasia(Arbi) 2 Tbsp Mustard Oil 1/8 Tsp Asafoetida 1/8 Tsp Mustard Seeds ¼ Tsp Fennel, crushed 1/8 Tsp Carom seeds ¼ Tsp Cumin seeds 1/4 Tsp Onion Seeds (Kalongi) 1/8 Tsp fenugreek seeds, crushed 1 tsp Red chilli powder ¼ Tsp Turmeric powder Salt to taste 2 Nos. Green chillies, sliced Coriander leaves -to Garnish INSTRUCTIONS Wash and prick the Colocasia (Arbi). Boil them in salted water till cooked. Drain water and keep aside the arbi. Dry roast the pickling spices- Mustard Seeds, Fennel, Carom seeds, Cumin seeds, Onion Seeds (Kalongi),fenugreek seeds for a minute and coarsely ground them. Keep aside. Heat mustard oil in a wok and bring it to a smoking point. Reduce heat and add asafoetida and the grounded pickling spices. Cook for few seconds and dry spices - turmeric, red chilli powder, black salt and salt. Also add boiled Colocasia (Arbi) and chopped green chillies, toss to mix well. Cook for 2 minutes. Finish with chopped coriander and give a final mix. Remove in a bowl and serve hot garnished with coriander and a tawa parantha on side.

This simple coconut water drink is enhanced by addition of ginger juice and mint. This looks best when served in green coconut shell with mint and lemon. INGREDIENTS 1 Cup Tender Coconut water 1 Tsp Honey 1 pinch Green Cardamom powder ¼ Tsp Ginger juice 2 Ice Cubes-optional Garnish- 1 Mint Sprig 1 Lemon wedge INSTRUCTIONS In a bowl combine coconut water with honey, cardamom powder and ginger juice. Stir to mix well. You may add ice cubes to chill the drink. Pour into green coconut shell or a tall glass. Garnish with a mint sprig and a lemon wedge. Serve chilled

Lemon soda is a summer drink, made with refreshing mint and cumin powder. This beverage is so popular in India that it is made in all homes, streets and in best of the hotels too. INGREDIENTS 4 Nos Lemon 20 Nos Mint leaves 1 litre Soda water, chilled 4 Tbsp Sugar syrup 1 Tsp Roasted Cumin powder ½ Tsp Black salt To taste Salt 8 Ice cubes-optional Garnish- 4 Lemon slices 4 Mint Sprigs INSTRUCTIONS In a bowl combine freshly squeezed lemon juice, sugar syrup, salt, black salt, roasted cumin powder. Break the mint leaves with hands into small pieces and add it to the bowl. Pour chilled soda water into it and give it a stir. Fill all glasses with this soda water and garnish them with lemon slices and mint sprigs.(You may add ice cubes if required). Serve chilled.

Saag is a very delicious and popular North-Indian winter dish made with mustard leaves, spinach leaves and bathua. This great leafy vegetable delicacy when combined with diced cottage cheese becomes an ultimate combination INGREDIENTS 200 gms Cottage cheese, diced 250 gms Mustard leaves puree 50 gms Spinach (Palak) Puree 2 Tbsp Bathua puree 100 ml Desi Ghee ½ Tsp Cumin whole 2 Nos. Red chilli whole 1 Tbsp Garlic, chopped 1 Tbsp Ginger, chopped 100 gms Onions, chopped 3 Nos. Green chillies, chopped To taste Salt Water as required 4 Tbsp White Butter 1 Tbsp Maize flour-optional Garnish- 1 Whole red chilli-dry 1 Coriander sprig 5 gms Ginger juliennes INSTRUCTIONS Boil all three leaves;(Mustard,Spinach and bathua leaves) in salted boiling water and refresh under chilled water. Make puree of it and keep aside. Heat desi ghee in a pan and add cumin and red chilli whole. When it crackles add chopped garlic, ginger and sauté for 2 minutes. Add chopped onions and cook till onions are light brown in colour. Add chopped green chillies, pureed mustard leaves, bathua leaves and spinach and salt. Cook stirring continuously for 20 minutes. You may add 1 table spoon of maize flour at this stage and cook. Put diced cottage cheese in the gravy and cook for 2-3 minutes. Finish with white butter, roasted cumin powder and remove in a bowl. Serve hot garnished with whole red chilli-dry, coriander sprig , green chilli juliennes and ginger juliennes.

This is a famous vegetarian green leafy vegetable dish from Punjab, India. This is generally available in winter months and is cooked in every house hold on slow coal fire with a generous tempering of clarified butter INGREDIENTS 250 gms Mustard leaves puree 50 gms Palak Puree 2 Tbsp Bathua puree 100 ml Desi Ghee ½ Tsp Cumin whole 2 Nos. Red chilli whole 1 Tbsp Garlic, chopped 1 Tbsp Ginger, chopped 100 gms Onions, chopped 3 Nos. Green chillies, chopped To taste Salt Water as required 4 Tbsp White Butter 2 Tbsp Maize flour Garnish- 1 Whole red chilli-dry 1 Coriander sprig 5 gms Ginger juliennes INSTRUCTIONS Wash, shred and boil all three leaves ;( mustard, spinach and bathua leaves) in salted boiling water and refresh under chilled water. In a blender combine all three leaves and make puree of it and keep aside. Heat clarified butter (desi ghee) in a pan and add cumin and red chilli whole. When it crackles add chopped garlic, ginger and sauté for 2 minutes. Add chopped onions and cook till onions are light brown in colour. Add chopped green chillies, pureed mustard leaves, bathua leaves and spinach and salt. Cook stirring continuously for 20 minutes. Add some maize flour and cook for 2-3 minutes. Finish with white butter, roasted cumin powder and remove in a bowl. Garnish with whole red chilli-dry, coriander sprig, green chilli juliennes and ginger juliennes. Serve with Makki (Maize flour) roti and jaggery.

This winter vegetable dish is cooked in many ways in each house hold but when it is cubed small and cooked with minimum spices, it tastes amazing. INGREDIENTS 200 gms Potatoes, diced small 200 gms Carrots, diced small 3 Tbsp Refined Oil ½ Tsp Cumin whole 1 pinch Asafoetida 2 Tsp Ginger Garlic paste 2 Nos Green chilli, sliced ½ Tsp Turmeric ½ Tsp Red chilli powder ½ Tsp Coriander powder To taste Salt 3 Tbsp Chopped Coriander ¼ Tsp Garam masala Garnish- 3 gms Ginger juliennes INSTRUCTIONS Peel and cut potatoes and carrots into (peas sized) small dices. Keep separately in water. Heat oil in a wok and add cumin seeds and asafoetida. When they crackle add ginger garlic paste and cook for few seconds. Add sliced green chilli , salt and dry spices - and mix. Then add diced potatoes and carrots. Slow down the fire, give a nice mix, cover and cook for 10 minutes or until done. Open the lid and add garam masala and half of the chopped coriander. Transfer to a bowl and garnish with remaining chopped coriander and ginger juliennes.

Choliya is green chickpeas, which can be eaten as a snack of roasted fresh in shell. It’s also made in a curry or in a subzi form in many ways. It best goes with diced potatoes INGREDIENTS 100 gms Potatoes, diced 200 gms Green Choliya 3 Tbsp Refined Oil ½ Tsp Cumin whole 1 pinch Asafoetida (Hing) 2 Nos Green chilli, chopped 2 Tsp Ginger garlic paste 70 gms Onions, chopped 100 Tomato puree ½ Tsp Turmeric powder ½ Tsp Red chilli powder ½ Tsp Coriander powder As required Water 2Tbsp Fresh Coriander, chopped ¼ Tsp Garam Masala Garnish- 3 gms Ginger juliennes INSTRUCTIONS Keep diced potatoes in water. Heat oil in a pan and add cumin seeds and asafoetida. When it crackles add green chilli and ginger garlic paste. Cook for a minute and add chopped onions and sauté till onions are light brown. Add tomato puree, salt and dry spices. Add diced potatoes and green choliya. Mix and cook till oil floats on surface. Add water, cover with a lid and cook for 10-12 minutes or until potatoes are cooked. Open the lid and add half of the chopped coriander and garam masala. Stir and remove in a bowl. Garnish with chopped coriander and ginger juliennes.

Rogan josh is a Kashmiri mutton delicacy made in rich aromatic gravy using spices and yoghurt. It’s said this dish originally is a Persian dish, but today no restaurant menu is complete without this dish. INGREDIENTS 500 gms Mutton, curry cut 150 ml Refined Oil Whole Spices 1 Cinnamon stick 4 Nos Green Cardamom 2 Nos Big Cardamom 2 Bay leaf 4 Nos Cloves 6 Nos Black pepper corn Gravy- ½ Tsp Black cumin seeds ½ Tsp Cumin seeds 3 Tbsp Ginger Garlic paste 300 gms Onions, sliced Dry Spices- 1 Tbsp Kashmiri chilli powder 2 Tsp Coriander powder 2 Tsp Cumin powder 50 gms Yoghurt, whisked 100 gms Tomato Puree 50 gms Brown Cashewnut paste Water/Mutton stock -as required 1 Tsp Garam masala 1/8 Tsp Green cardamom powder ½ cup Clarified butter (Desi ghee) 50 gms Fresh Coriander 3 gms Ginger juliennes 3 gms Green chilli juliennes INSTRUCTIONS Heat oil in a pan and fry the cashewnut pieces. Remove and make a paste in a blender, using some water. In same oil in pan add whole spices. When they crackle add onions slices and cook till light brown in colour. Add ginger garlic paste and cook for 1 minute. Add mutton pieces and all dry spices. Cook for 2 minutes and add whisked yoghurt and cook on slow fire 15 minutes. Add tomato puree, brown cashewnut paste and cook again for 5 minutes. Add stock or water and cook covered with a lid for 25-30 minutes. Open the lid and remove mutton pieces, and strain the gravy into another pan. Return the mutton pieces to the strained gravy, and put it back on fire. Add garam masala, desi ghee and fresh coriander. Remove in a serving bowl and serve hot with chapatti/naan.

A Chinese chicken speciality, which is very popular in all Asian countries. INGREDIENTS Chicken Dice- 180gms Red Capsicum (Triangle) -15gms Yellow Capsicum (Triangle) - 15gms Green Capsicum (Triangle) - 15gms Onions- 15gms Spring Onions – 10gms Oyster Sauce – 8 to 10 ml Dark Soya Sauce – 2 tbsp Crust Black Beans- 10 to 12gms Ginger – 10gms Garlic – 10gms Corn Flour – 20gms Egg – 1 no Stock- 130 ml Oil for Frying INSTRUCTIONS 1. Marinate the chicken with egg, corn flour and seasoning. 2. In a wok heat oil and fry the chicken till the chicken is cooked. 3. Strain the chicken and keep aside. 4. In a wok heat 2 tbsp of oil sauté ginger, garlic and crust black beans. 5. Add vegetables, chicken, stock and rest all the ingredients cook for few min. 6. Adjust the seasoning, thicken with corn flour and serve garnish with spring onions.

Naan or Nan is a leavened flatbread, baked in a clay oven. INGREDIENTS 500 grams – Refined Flour 50 grams – Curd ¼ Teaspoon -Baking powder ½ Teaspoon – Salt 1Teaspoon– Sugar ½ Cup –Milk 1 Tablespoon-Oil As required- Water INSTRUCTIONS In a large bowl make a well of flour. Put all other ingredients in the middle and gradually fold in flour from sides to mix it . Using warm water combine all items and make soft dough. Cover the dough with a wet muslin cloth and rest it for 1 hours. Divide the dough into equal size portions. Flatten each portion between palms or using a rolling pin. Wet one side of flattened naan and stick on wet side it into a moderate hot tandoor/or bake in an oven. Using iron rods (remover) remove naan when cooked. Serve plain or apply butter before serving.

This spiced crispy lady finger dish is a great side dish for any occasion. Its marinated with spices and coated with gram flour gives a delicious taste on frying. INGREDIENTS 300 gms Lady Finger/Okra 3 Tbsp Gram flour 1 Tbsp Samolina 1 Tbsp Rice Flour 1/8 Tsp Asafoetida ¼ Tsp Turmeric powder ½ Tsp Red chilli powder To taste Salt ¼ Tsp Mango powder 1/2 Tsp Chaat masala Oil to deep fry INSTRUCTIONS Wash and wipe the okra/lady finger and cut the top of each piece. Then cut the okra diagonally into thin slices. Sprinkle salt and all spices except chaat masala, on cut okra and mix gently. Then sprinkle the gram flour, semolina and rice flour on it and mix well to coat all okra slices. Keep aside for 20 minutes or so. Heat oil in a wok and fry the sliced lady fingers in batches until crisp and golden brown in colour. Remove on a tissue paper to soak extra oil. Sprinkle chaat masala and serve immediately.

An amazing simple yellow pumpkin and split Bengal gram dish with a hint of sweetness from sugar is an all time favourite for vegetarians. INGREDIENTS Split Bengal gram (Dal chana) ----100 gms Yellow Pumpkin (Sitaphal), diced-----400 gms Desi ghee-----------------------------04 tblspn Red chilly dry------------------------04 no Fenugreek (methi )seeds-------------------1/2 tspn Salt--------------------------------------01 tspn Red chilly powder--------------------01 tspn Dhaniya powder-----------------------02 tspn Mango powder(Amchoor)-----------01 tspn Sugar------------------------------------01 tspn Water--------------------------------as required 1 Tbsp Coriander, chopped Garnish Coriander sprig Ginger juliennes INSTRUCTIONS 1. Soak Split Bengal gram (Chana dal) for at least 30 minutes. Keep diced yellow pumpkin (Sitaphal) 2. Heat ghee in a wok, add whole red chilly broken into pieces and fenugreek (methi) seeds. 3. When they crackle, add soaked chana dal. Stir it for a minute. 4. Add diced pumpkin from water directly and stir fry for 4-5 minutes. 5. Add coriander powder, salt and red chilly powder. 6. Add a little water and cover with lid and cook till lentil is cooked. 7. Add sugar, mango powder (amchoor), coriander and mix well and cook for another minute. 8. Serve hot garnished with coriander sprig, ginger juliennes and dry red chilli whole.

Kokum Sherbet is a great summer coolant and is very refreshing and good for health. In Goa and neighbouring coastal regions it is used in many dishes and drinks. INGREDIENTS 100 gms Soft dried Kokum ¼ cup sugar syrup ¼ Tsp Black Salt To taste Salt ½ Tsp Cumin, roasted, grounded 1/8 Tsp Black pepper powder 8 Ice cubes Garnish- Lemon slices Mint sprigs INSTRUCTIONS Wash and soak the kokum pieces with water just to cover the Kokum pieces. Soak for 2-3 hours. Strain and reserve the soaking water. In a blender jar combine soaked Kokum, salt, cumin, sugar syrup, black salt and black pepper powder. Blend to a fine puree using the soaking water if required and remove in a bowl. To make a sherbet put two spoons of this puree in a glass. Add ice cubes and sugar syrup if required and fill up the glass with chilled water. Serve chilled garnished with lemon slice and a mint sprig.

Rose sherbet is a summer drink to beat the heat. It is prepared with rose syrup mixed in chilled milk. INGREDIENTS 1 Cup Chilled Full cream milk 2 Tbsp Rose syrup 2 Tsp Sugar-optional 1/8 Tsp Rose water ¼ Tsp Basil seeds 2 Ice cubes INSTRUCTIONS Soak the basil seeds in ¼ cup water for 15 minutes and when they are soft, strain and keep aside. Take chilled milk in a bowl and add rose syrup, rose water, ice cubes and sugar if required. Stir till sugar is dissolved. Pour into a glass and top with a small spoon of soaked basil seeds. Serve chilled.

This a very delicious vegetarian main course dish, made with vegetables and potato dumplings simmered in spinach gravy. INGREDIENTS 200 gms Palak Puree 50 ml Refined oil ½ Tsp Cumin whole 2 Nos. Red chilli whole 2 Tsp Garlic, chopped 2 Nos. Green chillies, chopped To taste Salt Water as required 2 Tbsp Butter Kofta- 100 gms Carrot, grated 50 gms French beans, chopped 50 gms Cottage cheese (Paneer), mashed 80 gms Potato, boiled, mashed 2 Nos Green chilli, chopped To taste Salt & white pepper powder 2 Tbsp Corn flour 1 Tbsp Flour(Maida) 3 Tbsp Fresh Coriander Stuffing- 10 gms Khoya ½ Tsp Almonds, chopped ½ Tsp Cashewnuts, chopped 1 Tsp raisins, chopped 2 pinch salt Oil to deep fry Kofta’s Garnish- 1 Whole red chilli-dry 1 Coriander sprig 5 gms Ginger juliennes INSTRUCTIONS In a small bowl combine all stuffing ingredients and mix well. Keep aside. In another big bowl combine all Kofta ingredients and mix to make kofta mixture. Take 18-20 grams of mixture at a time and stuff it with half a teaspoon of stuffing mixture. Roll them in your palms and shape them like a ball. Make all kofta balls and keep aside. Heat oil in a wok and deep fry all Koftas. Remove on a paper tissue and keep aside. Gravy- Heat oil in a pan and add cumin and red chilli whole. When it crackles add chopped garlic and sauté for 2 minutes. Add chopped green chillies, pureed spinach and salt. Cook stirring continuously for 10 minutes, adding water, as required from time to time. Put all fried koftas in the spinach gravy and cook for 2-3 minutes. Finish with butter and remove in a bowl. Serve hot garnished with whole red chilli-dry, coriander sprig and ginger juliennes.

This a very delicious vegetarian main course dish, made with mushrooms simmered in spinach gravy. INGREDIENTS 200 gms Boiled Fresh Mushrooms 300 gms Spinach (Palak) Puree 100 ml Refined oil 1 Tsp Cumin whole 2 Nos. Red chilli whole 1 Tbsp Garlic, chopped 3 Nos. Green chillies, chopped To taste Salt Water as required 2 Tbsp Butter To taste Salt ½ Tsp Roasted cumin powder Garnish- 1 Whole red chilli-dry 1 Coriander sprig 5 gms Ginger juliennes 3 gms Green chilli juliennes INSTRUCTIONS Cut the boiled mushrooms into quarter. Keep aside. Heat oil in a pan and add cumin and red chilli whole. When it crackles add chopped garlic and sauté for 2 minutes. Add chopped onions and cook till onions are light brown in colour. Add chopped green chillies, pureed spinach and salt. Cook stirring continuously for 10 minutes, adding water, as required from time to time. Put mushrooms in the spinach gravy and cook for 2-3 minutes. Finish with butter, roasted cumin powder and remove in a bowl. Serve hot garnished with whole red chilli-dry, coriander sprig, green chilli juliennes and ginger juliennes.

This delicious cauliflower preparation, stir cooked with simple spices and flavoured with ginger is very popular dish in India and neighbouring countries. INGREDIENTS 500 gms Cauliflower florets 100 ml Refined Oil 1 Tsp Cumin seeds 2 Nos Red chilli whole 2 pinch Asafoetida 3 Nos.Green chilli, chopped 1 Tbsp Ginger, chopped 100 gms Onions, chopped 100 gms Tomatoes, chopped-optional 1 Tsp Turmeric powder 1Tsp Coriander powder ¼ Tsp Dry Ginger powder To taste Salt ¼ Tsp Garam masala 3 Tbsp Coriander, chopped 2 Tbsp Lemon juice Garnish- 5 gms Ginger juliennes 1 Coriander sprig INSTRUCTIONS Keep cut cauliflower florets in water. Heat oil in a wok and add cumin and red chilli whole. When it crackles add asafoetida, green chilli and ginger. Sauté for a minute and add onions and cook till onions are about to get golden brown. Add spices, ginger powder and cauliflower florets; mix well and cook covered with a lid for 5 minutes on slow fire. Open lid and add tomatoes and mix. Finish with garam masala and chopped coriander. Transfer to a serving bowl and garnish with ginger juliennes and coriander sprig.

There are many a types of fresh green beans available in each state, but amongst them flat beans ,also known as Fava beans (sem) are very popular all over the country. This recipe is very simple and home style INGREDIENTS 200 gms Potatoes, diced 200 gms Fava beans (sem), diced 3 Tbsp Refined Oil ½ Tsp Cumin whole 1 pinch Asafoetida 2 Nos Green chilli, sliced ½ Tsp Turmeric ½ Tsp Red chilli powder ½ Tsp Coriander powder ½ Tsp Mango powder To taste Salt 3 Tbsp Chopped Coriander ¼ Tsp Garam masala Garnish- 3 gms Ginger juliennes INSTRUCTIONS Wash and string the Fava beans. Cut them into small pieces. Keep aside Peel and cut potatoes into dices. Keep in water. Heat oil in a wok and add cumin seeds and asafoetida. When they crackle add sliced green chilli, salt and dry spices, mix and add diced potatoes and beans. Slow down the fire and cook stirring continuously for 1-2 minutes. Cover and cook for 10 -12 minutes or until done. Open the lid and add garam masala and half of the chopped coriander. Transfer to a bowl and garnish with remaining chopped coriander and ginger juliennes.

Cottage cheese triangles in rich and creamy gravy of almonds and tomatoes is one of the most exotic vegetarian dishes. This dish appears in almost all menus in any restaurant or hotel. INGREDIENTS 300 gms Cottage Cheese(Paneer) Gravy- 100 ml Oil ½ Tsp Black Cumin(Shahi Jeera) 1 No.Green chilli, seedless, juliennes 3 gms Ginger juliennes 100 gms Tomato puree To taste Salt 1 Tsp Red chilli powder ½ Tsp Green cardamom powder ½ Tsp Roasted Cumin powder ½ Tsp Fenugreek powder 1 Tbsp Honey As required water 1/2 Tsp Garam Masala 4 Tbsp Butter 4 Tbsp Cream Paste- 60 gms Almonds, blanched, soaked 60 gms Cashewnuts, soaked 30 gms Poppy seeds, soaked Garnish- 1 Tsp Almond flakes 1 Tbsp Khoya, grated 1 Tsp Saffron (dissolved in milk) 1 Tsp Cream 1 Coriander sprig INSTRUCTIONS In blender combine soaked almonds, cashewnuts and poppy seeds and using very little water make a fine paste. Remove in a bowl and keep aside. Gravy- Heat oil in a pan and add black cumin. When it crackles add, ginger juliennes, green chilli juliennes, and sauté till light brown in colour. Add dry spices, honey and cook for 2 minutes. Add almond-cashewnut paste and tomato puree; cook on slow fire for 5-7 minutes. Add water in batches as required. Cook till oil separates. Check seasoning and consistency. Add cottage cheese triangles and simmer for 5 minutes. Finish with butter, cream and garam masala. Give a final mix and remove in a bowl. Garnish with grated khoya, almond flakes, cream, saffron drops and coriander sprig.

Lagan Ka Gosht is a Hyderabadi delicacy slow cooked in rich nutty gravy along with aromatic spices. This dish is also very popular in Pakistan and neighbouring countries INGREDIENTS 150 ml Refined Oil Whole Spices 1 Cinnamon stick 4 Nos Green Cardamom 2 Nos Big Cardamom 2 Bay leaf 4 Nos Cloves 6 Nos Black pepper corn 300 gms Onions, sliced 3 Tbsp Ginger garlic paste 500 gms Mutton, curry cut 100 gms Yoghurt, whisked Dry Spices- ½ Tsp turmeric powder 1 Tbsp Kashmiri red chilli powder 1 Tbsp Coriander powder Salt to taste 12 Nos Mint Leaves Paste- 70 gms Cashewnuts,broken-soaked 30 gms Chirongi,soaked Water /Stock -as required 1/2 Tsp Garam masala 1/8 Tsp Green cardamom powder ½ cup Clarified butter (Desi ghee) 50 gms Fresh Coriander Garnish- 2 gms Mint leaves 3 gms Ginger juliennes 3 gms Green chilli juliennes INSTRUCTIONS Soak cashewnuts and chirongi separately for 30 minutes. Make a paste in a blender, using some water. Combine both pastes and keep aside. In a wok/lagan, heat oil and add whole spices. When they crackle add onions slices and cook till light brown in colour. Add ginger garlic paste and cook for 1 minute. Add mutton pieces, all dry spices, salt and mint leaves. Cook for 2 minutes and add whisked yoghurt and cook on slow fire 15 minutes. Add chirongi- cashewnut paste and cook again for 5 minutes. Add stock or water and cook covered with a lid for 25-30 minutes. Open the lid and add garam masala, desi ghee and fresh coriander. Remove in a serving bowl and serve hot garnished with ginger juliennes , green chilli juliennes and mint leaves.

This Punjabi dish is a must in every menu. Cottage cheese pieces are simmered in tomato gravy with spices and cream. INGREDIENTS 300 gms Paneer Tomato puree- 1 kgs Tomatoes 2 Nos Green chilli 20 gms Ginger 25 gms Garlic Bay leaf 1 Tsp Salt 1 Tsp Kashmiri chilli powder 20 ml Oil 1 Cup water Gravy- 60 ml Oil 25 gms Ginger garlic paste Above made Tomato Puree 120 gms Cashewnut paste ¼ Tsp Kasoori Methi 1 Tsp Cumin powder 1 Tsp garam Masala 80 gms Butter 100 ml Cream 30 ml Honey To taste Salt Garnish- 1 Tbsp Khoya 5 gms Ginger juliennes 3 gms Green chilli juliennes INSTRUCTIONS Tomato Puree- Wash and cut the tomatoes into chunks. In a pan heat oil and add Kashmiri chilli powder and bay leaf. Also add garlic and ginger. Saute for a minute and add and cut tomatoes, green chilli, salt and water. Bring to a boil and reduce heat. Cook till tomatoes are completely soft. Remove from fire and let cool. Pass through a strainer and keep aside. Gravy- Heat oil in a pan and add ginger garlic paste. Saute for a minute and add above made tomato puree. Cook for a minute and add cashewnut paste, and water if required. Bring to a boil and add dry spices and cut paneer. Cook for 2-3 minutes and add honey, butter, cream and salt. Cook for another 2 minutes. Remove in a bowl and garnish with grated khoya, ginger juliennes and chilli juliennes. Serve hot.

Handi paneer is a delicious cottage cheese dish cooked with nuts paste and spices in a traditional Indian cooking vessel called Handi. INGREDIENTS 300 gms Cottage Cheese (Paneer) 100 ml Refined Oil Whole spices- 4 Nos Green Cardamoms 1 No. Big Cardamom 2 Bay leaves ¼ Tsp Cumin seeds 1 Tbsp Ginger garlic paste 100 gms Onion paste 100 gms Tomato Puree 2 Tbsp Almond paste 2 Tbsp Fried Cashewnut paste Dry Spices- ½ Tsp Turmeric powder 1 Tsp Red chilli powder 1 Tsp Coriander powder ½ Tsp Roasted cumin powder ¼ Tsp Kasoori methi powder ¼ Tsp Elaichi-Javitri powder 2 Tbsp Butter 3 Tbsp Cream ¼ Tsp Garam masala 2 Tbsp Fresh Coriander, chopped Garnish- Almond flakes Coriander sprig INSTRUCTIONS Heat oil in a pan (handi), and add whole spices. When they crackle add ginger garlic paste. Saute for a minute and add onion paste and cook till onions are light brown in colour. Add tomato paste and cook for 4-5 minutes. Add almond paste, cashewnut paste and some water. Mix and cook 4-5 minutes again. Add dry spices and cook till oil floats over the surface. Add paneer pieces and cook for 5 minutes. Add butter, cream, garam masala and chopped coriander. Cook for a minute and remove from the fire. Transfer to a serving bowl and garnish with almond flakes and a coriander sprig.

Subz Haryali is a melange of fresh vegetables, cottage cheese cooked along with shredded spinach in mild gravy. INGREDIENTS 30 gms Carrots 30 gms French beans 50 gms Cauliflower 1 No Red bell pepper 1 No Yellow bell pepper 50 gms Baby corn 100 gms Cottage cheese, cubes 50 gms Green peas 500 gms Spinach, shredded Gravy- 100 ml Refined oil ½ Tsp cumin seeds 1/8 gms Carom seeds 1 Tbsp Garlic, fine chopped 2 Tsp Ginger, fine chopped 2 Nos Green chilli, chopped 150 gms Onions, chopped 100 gms Tomatoes, chopped 30 gms Tomato puree 1 Tbsp Cashewnut paste To taste Salt ½ Tsp Red chilli powder ½ Tsp Cumin powder 1/2w Tsp Chaat masala 2 Tbsp Cream 3 tbsp Butter Garnish- 15 gms Tomato juliennes 2 Nos Whole red chilli 1 Coriander sprig INSTRUCTIONS Boil all the fresh vegetables, except spinach in salted water, refresh and keep aside. Heat oil in a pan and add cumin seeds and carom seeds. When they crackle, add ginger and garlic. Saute for a minute and add chopped onions and green chillies. Cook till onions are light brown in colour. Add chopped tomatoes and tomato puree. Cook till tomatoes are soft. Add cashewnut paste and all dry spices. Stir for 2 minutes and add some water and salt. Add all boiled vegetables (except spinach) and cook on slow fire for 5 minutes. Check seasoning and consistency. Add shredded spinach and cook till spinach wilts. Add cream, butter and chaat masala. Remove in a serving bowl and garnish with tomato juliennes, whole red chilli and coriander sprig. Serve hot.

Subz Dewani Handi is a variation of mixed vegetable curry cooked in a North Indian style. This dish is traditionally, cooked sealed in a clay pot (handi). INGREDIENTS 100 gms Mushroom, cut 1X4 100 gms Potatoes, diced 100 gms Baby corn, cut diagonally 50 gms Green Peas 50 gms French Beans, cut diagonally Gravy- 100 ml Refined oil ½ Tsp Cumin seeds 10 gms Garlic, chopped 20 gms Green chilli-Ginger paste 150 gms Onions, chopped 100 gms Tomatoes, chopped 20 gms Cashewnut paste ½ Tsp Turmeric powder ¾ Tsp Coriander powder ¾ Tsp Red chilli powder To taste Salt To taste Chaat masala 3 Tbsp Fresh coriander 2 Tbsp Butter INSTRUCTIONS Boil all vegetables in salted water, refresh and keep aside. Heat oil in a pan and add cumin and allow it to crackle. Add chopped garlic and ginger-chilli paste. Saute for a minute and add chopped onions and cook till onions are brown. Add chopped tomatoes and cook till tomatoes are soft. Add dry spices and cook for a minute and add cashewnut paste and some water. Add all boiled vegetables and cook, covered for 10 minutes on slow fire. Check seasoning and consistency. Add butter and half of chopped coriander. Give a stir and remove in a bowl. Garnish with remaining chopped coriander.

Makai Matar Mushroom is a out of routine dish, with colourful peas, corn and mushroom in mildly spiced gravy. INGREDIENTS 150 gms Corn Kernels (Makai) 200 gms Green Peas (Matar) 200 gms Mushroom 80 ml Refined Oil ½ Tsp Cumin whole 20 gms Ginger garlic paste 10 gms Green chilli paste 150 gms Onion paste 150 gms Tomato paste ¼ Tsp Turmeric powder ½ Tsp Red chilli powder ¾ Tsp Coriander powder ¼ Tsp Black pepper powder 1/8 Tsp Garam masala 30 gms Cashewnut paste ½ Tsp Roasted Cumin powder To taste Salt Water as required Garnish- 3 gms Ginger juliennes 1No Coriander sprig INSTRUCTIONS Heat oil in a pan and add cumin seeds. When it crackles add ginger garlic paste. Cook for a minute and add onion paste and chilli paste. Saute till onion paste is brown. Add tomato paste and cook for 3 minutes. Add dry spices, salt and cashew nut paste. Mix and add some water; bring to a boil. Simmer and add boiled corn kernels, green peas and mushrooms. Cook for 4-5 minutes and finish with chopped coriander. Remove in a bowl and garnish with ginger juliennes and coriander sprig. Serve hot.

Paneer Lababdar is a semi dry paneer delicacy, from North India, in rich onion tomato coating consistency gravy. INGREDIENTS 300 gms Cottage Cheese (Paneer) 100 ml Refined Oil ½ Tsp Cumin seeds 20 gms Garlic, chopped 10 gms Ginger-Green chilli paste 200 gms Onions, chopped 100 gms Tomatoes, chopped 50 gms Tomato puree 20 gms Kashmiri chilli powder 10 gms Coriander powder 10 gms Cumin powder To taste Salt 50 gms Cashewnut paste ¼ Tsp Green cardamom powder 1 Tsp Kasoori methi 2 Tbsp Butter 50 ml Cream 50 gms Fresh Coriander ½ Tsp Garam masala Garnish- 1 Tbsp Grated Khoya 5 gms Ginger juliennes 3 gms Green chilli juliennes INSTRUCTIONS Heat oil in a pan and add cumin seeds. Allow it to crackle and add chopped onions. Saute till onions are brown. Add chopped tomatoes and tomato puree. Cook till tomatoes are soft. Add dry spices and cook till oil comes on surface. Add cashewnut paste and some water; cook for 2 minutes and add paneer pieces. Simmer and cook for 6-8 minutes. Add butter, cream, kasoori methi, and green cardamom powder. Cook for 3-4 minutes and finish with garam masala. Remove in a bowl and garnish with grated khoya,ginger juliennes and green chilli juliennes. Serve hot.

This Semiya Upma is a variation created from the popular breakfast dish Upma from South India. Umpa can also be made by adding some diced vegetables or peas etc. INGREDIENTS 1 Cup Dry Vermicelli(Semiya) 3 Tbsp Oil 1 Tsp Mustard Seeds 1 Tsp Bengal Gram 100 gms Onion, chopped 10 Nos Curry Leaves 3 Nos Green Chillies, chopped 1 Tsp Ginger, chopped To taste Salt 1 Cup Water 1 Tbsp Coriander, chopped INSTRUCTIONS In a wok heat 1 tablespoon of oil and roast the dry vermicelli until light golden in colour and fragrant. Remove from wok and keep aside. In same wok heat remaining oil and add mustard seeds, Bengal gram. Sauté till Bengal gram turns golden in colour. Add chopped ginger and sauté for 30 seconds. Add onions and cook till onions are translucent. Add green chilli, curry leaves and salt. Toss and add water. Bring it to a boil and add roasted vermicelli and reduce heat. Stir till all moisture is soaked by vermicelli. Remove into a serving bowl and garnish with chopped coriander. Serve hot

Hot and Sour Soup is popular in all Asian cuisines and the soup as the name suggests, is hot and sour. Here is a vegetarian version of this famous soup. INGREDIENTS Cabbage – 5 gms Carrot- 5 gms Bean Curd- 5 gms Bamboo shoot- 5 gms Black Mushrooms – 3 gms Stock – 130 ml Seasoning – To Taste Chilli Paste- ½ Teaspoon Soya Sauce – 1 Teaspoon Vinegar- 1 Teaspoon Corn Flour- 8 gms Spring onions – ½ Teaspoon INSTRUCTIONS 1. Cut all the vegetables into juliennes. 2. In a wok take the stock and bring to boil. 3. Add all the vegetables, chilli paste, soya sauce, vinegar and seasoning into it. 4. Cook for few minutes adjust the seasoning and thicken with corn flour before serve garnished with spring onions.

Kung Bo Chicken is a spicy stir fried dish from Sichuan province, made with chicken, peanuts and vegetables INGREDIENTS Chicken – 200 gms Dry Red Chilli (Diamond) – 2 no Chilli Flakes – ½ Tsp Chilli Powder – ¼ Tsp Spring Onions – 25 gms Roasted Cashew nut/Peanuts - 50 gms Ginger (slice) – 5 gms Garlic (slice) – 5 gms Dark Soya Sauce – 1 Teaspoon Seasoning – To Taste Stock – 120 ml Vinegar – ½ Teaspoon Oil for frying Corn Flour – 10 gms Sugar – 1 Teaspoon INSTRUCTIONS 1. Cut chicken into dices and marinate with egg, seasoning and corn flour. 2. Heat oil in a wok and shallow fry the chicken and keep aside. 3. In a wok heat some oil and sauté ginger, garlic, dry red chilli, chilli flakes and chilli powder. 4. Add chicken and rest all the ingredients in it and cook for few minutes. 5. Adjust the seasoning and thicken with corn flour. 6. Serve hot garnished with spring onion and roasted cashew nuts.

A classic Chinese dish of Bok Choy with dried mushrooms cooked in soya sauce. INGREDIENTS Pakchoy- 200 gms Black Mushrooms – 100 gms Vegetable Oyster Sauce – 15 ml Dark Soya Sauce – 1 Teaspoon Seasoning – To Taste Potato Starch – 8 gms Cooking oil – 1 Tablespoon Sesame Oil- 1 Teaspoon Stock – 30 ml INSTRUCTIONS 1. Cut the pakchoy into halves and blanch in hot water. 2. After blanching arrange the pakchoy in round shape in a serving platter. 3. In a wok take oil sauté ginger, garlic and add all the rest ingredients. 4. Add black mushrooms into it, seasoning and cook for few minutes. 5. Adjust the seasoning and thicken with corn flour. 6. Arrange the cooked black mushrooms in centre of pakchoy and serve hot.

This is a vegetarian version of the famous Chinese dish of eggplant. Instead of minced meat, we are using chopped vegetables. INGREDIENTS Egg Plants – 100 gms Asparagus (Chopped) - 10 gms Carrot (Chopped) – 10 gms Mushrooms (Chopped) - 10 gms Cauliflower (Chopped) - 10 gms Spring Onions (Chopped) - 5 gms Seasoning – To Taste Chilli Bean Sauce – 1 Teaspoon Black Bean Whole – ½ Teaspoon Ginger and Garlic (Chopped)- 10 gms Water- 30 ml Corn Flour – 40 gms Oil – For Frying INSTRUCTIONS 1. Cut egg plant into dices and dust with corn flour. 2. In a wok heat oil and fry dusted egg plant till golden brown colour and keep aside. 3. In a wok heat oil sauté ginger, garlic, black bean sauce and whole black bean. 4. Add water into it and add rest all the ingredients. 5. Add deep fried egg plant, seasoning and cook for few minutes. 6. Adjust the seasoning, thicken with corn flour and serve garnished with chopped spring onions.

Sweet and Sour Tofu is a mildly spiced popular Chinese dish which is very appealing with tri-colour bell peppers. It can also be made with a twist by replacing tofu with Paneer(cottage cheese). INGREDIENTS Cottage Cheese/ Tofu- 120 gms Capsicum – 20 gms Red Capsicum – 15 gms Yellow Capsicum – 15 gms Onions – 15 gms Seasoning – To Taste Oil – For Frying Corn Flour – 40 gms Tomato Ketchup – 50 ml Vinegar – 20 ml Water – 40 ml 1 Tbsp Spring Onion green, chopped INSTRUCTIONS 1. Cut the cottage cheese / tofu into required shape and size. 2. Dust the Cottage cheese/ tofu with dry corn flour and fry in hot oil till golden brown colour. 3. In a wok add water, tomato ketchup, vinegar and seasoning. 4. Add the fried cottage cheese/ tofu and cook for few minutes. 5. Adjust the seasoning and thicken with corn flour. 6. Garnish with chopped spring onions greens.

This is a very healthy Chinese dish which is enjoyed by all and you may adjust the quantity of stock in recipe as per the quantity of the vegetables. INGREDIENTS Pakchoy – 40 gms Snow Peas – 40 gms Asparagus – 40 gms Chinese Cabbage – 40 gms Broccoli- 40 gms Carrot – 20 gms Ginger- 5 gms Garlic – 5 gms Seasoning – To Taste Cooking Oil – 1 Tablespoon Water/Vegetable stock- 30 ml Sesame Oil – 1 Teaspoon Brown Garlic – 1 Teaspoon Corn Flour – 8 gms INSTRUCTIONS Cut all the vegetables into required shape and size. 2. Blanch all the vegetables in hot water and keep aside. 3. In a wok heat oil sauté ginger, garlic and add blanched vegetables in it. 4. Add water/stock, seasoning and cook for few minutes. 5. Adjust the seasoning and thicken with corn flour. 6. Serve hot garnish with brown garlic.

Khichadi is generally made with rice and lentils. This recipe is a popular South Indian breakfast dish, which is made with coarse semolina and vegetables. INGREDIENTS 1 cup semolina (Rava)-coarse 3 Tbsp Oil 1 Tsp Mustard Seeds ½ Tsp Bengal gram (Chana dal) 8-10 Nos Curry leaves 1 No Onion, sliced 1 No Tomato, sliced 2 Nos Green chillies, chopped 1 Tsp Ginger,chopped ½ cup Mixed Vegetables (Carrots,beans,peas,cauliflower-boiled) ½ Tsp turmeric powder 2 Cups water To taste Salt 1 Tbsp Desi ghee 3 Tbsp Fresh Coriander INSTRUCTIONS Blanch all vegetables in salted water and refresh. Keep aside. Heat 1 tablespoon oil in a wok and roast semolina on slow fire until light brown. Remove from fire and keep aside. Heat oil in a wok and add mustard seeds and Bengal gram. Cook till dal is light brown in colour. Add curry leaves, and ginger. Saute for a minute and add green chillies and onions. Cook till onions are soft and translucent. Add mixed blanched vegetables and turmeric powder. Saute for 2 minutes and add water and salt. Bring it to a boil and add roasted semolina and tomatoes. Stir continuously and slow down the fire. Cook till most of the moisture is absorbed and the khichadi is semi thick. Add desi ghee and give it a stir. Finish with half of the chopped coriander and transfer to a serving bowl. Garnish with remaining coriander and serve hot.

Kanchipuram Idli is a variation of steamed idli tempered with cumin and pepper corn. INGREDIENTS 2 cups Par boiled rice 150 gms Urad Dal(washed) 1 Tbsp Oil 1 Tbsp Ghee ½ Tsp Chana Dal ½ Tsp Urad Dal ¼ Tsp Cumin ¼ Tsp Peppercorn ½ Tsp Turmeric powder 10 Nos Curry leaves 2 Nos Green chillies chopped ¼ Tsp Ginger, chopped 1 Tbsp Cashewnuts, broken INSTRUCTIONS 1. Soak rice and Urad dal separately for 2 to 4 hours. 2. Grind rice and dal separately to a smooth batter and let it rest for 6 to 8 hours. 3. Before use add salt and mix it well. 4. Heat and ghee in a pan and add chan dal, urad dal, cumin and pepper corn. 5. When they crackle add cashewnuts, curry leaves, ginger and green chilli chopped. When they splutter add turmeric powder. Cook until dal is light brown. Add this tempering to the Idli batter. 6. Grease the Kanchipuram idli moulds or line them with a wet muslin cloth, put a spoon ful of batter in each mould. 7. Steam the idli for 10 minutes in a steamer. 8. De mould and serve hot with sambar and coconut chutney.

Ven Pongal is a very popular comfort food dish from South India which eaten in breakfast and is tempered with cumin, peppercorn and ghee. INGREDIENTS ½ Cup Rice ( Raw rice) ½ Cup Yellow spilt moong dal 1 ½ Cup Water Salt to taste Tempering- 1 Tbsp Ghee ½ Tsp Cumin ¼ Tsp Ginger, chopped ½ Tsp Pepper corn 1 Tbsp Cashewnuts, broken 10 Nos Curry leaves 1 No Green chilli, chopped 1 pinch Hing INSTRUCTIONS In a sauce pan heat water and boil rice and dal with salt till slightly over cooked. Tempering- Heat ghee in a pan and add cumin, pepper corn, chopped ginger, chopped green chilli, curry leaves and hing. When they splutter add cashewnuts and stir for 30 seconds and remove from fire. Add this tempering to the cooked rice and dal mixture. Check seasoning and consistency. It should semi soft. Serve hot with coconut chutney and sambar.

Amritsari Kulcha is made by stuffing the dough with spiced potato mixture and is generally cooked in clay oven(Tandoor). INGREDIENTS 500 grams – Refined Flour 50 grams – Curd ¼ Teaspoon -Baking powder ½ Teaspoon – Salt 1Teaspoon– Sugar ½ Cup –Milk 1 Tablespoon-Oil As required- Water Stuffing- 500 gms Potatoes, boiled 100 gms Onions, chopped 4 Nos Green chillies, chopped 50 gms Fresh coriander ¼ Tsp Red chilli powder ½ Tsp Pomegranate powder To taste Salt ½ Tsp Roasted cumin powder 150 gms Butter-to apply INSTRUCTIONS In a large bowl make a well of flour. Put all other ingredients in the middle and gradually fold in flour from sides to mix it . Using warm water combine all items and make soft dough. Cover the dough with a wet muslin cloth and rest it for 1 hour. For stuffing-peel and grate the potatoes and combine with onions, coriander, green chillies, red chilli powder, roasted cumin powder, pomegranate powder and salt. Mix well and keep aside. Divide the dough into equal size portions. Flatten each portion between palms or using a rolling pin. Stuff each flattened portion with a handful of stuffing. Seal the edges and shape it like a ball. Again using a rolling pin or between two palms flatten the stuffed portion (peda), to make 6-7 inches diameter disc (Kulcha). Wet one side of flattened Kulcha and stick on wet side it into a moderate hot tandoor/or bake in an oven. Using iron rods (remover) remove Kulcha when cooked. Apply generous amount of butter and serve with plain curd.

  INGREDIENTS 1 cup Sago (Sabudana) 4 Tbsp Desi Ghee ½ Tsp Cumin seeds 3 Nos Green chillies, chopped 8-10 Nos Curry leaves 4 Tbsp Peanuts, roasted 1 No Potato, diced small 1/2 Tsp Turmeric powder To taste Salt 3 Tbsp Fresh coriander, chopped INSTRUCTIONS Wash and soak sago seeds (Sabudana) in enough water to cover all sago seeds and leave it for 3-4 hours. Boil the diced potatoes in salted water and keep aside. Heat desi ghee in a wok and add cumin seeds. When they crackle, add green chillies and curry leaves. When they splutter add potatoes, peanuts, soaked sago seeds, turmeric powder and salt. Stir and cook for 2-3 minutes. Finish with chopped coriander and remove in a bowl. Serve hot.

This is a North Indian green vegetable dish,cooked in different styles all over India.This is an amazing recipe of fresh fenugreek leaves cooked with potatoes in simple spices. INGREDIENTS 1 Kgs Fresh Fenugreek leaves, chopped 200 gms Potatoes, peeled, diced 80 ml Mustard oil ½ Tsp Cumin seeds 2 pinch Asafoetida (Hing) 2 Nos Dry Red chilli whole 2 Nos Green chilli,chopped 1 pinch Turmeric powder ¼ Tsp red chilli powder To tatse Salt 1 Tbsp Clotted cream(Malai)/Curd 2 Tbsp Fresh coriander,chopped Garnish- 3 gms Ginger juliennes 1 Coriander sprig INSTRUCTIONS Heat oil to a smoking point and reduce heat. Add cumin and asafoetida (hing). When they splutter add dry chilli whole and green chilli. Stir for a moment and add chopped fresh fenugreek leaves and stir cook 2-3 minutes or until leaves soften and wilt. Add diced potatoes and toss for another 2-3 minutes. Add dry spices, salt and clotted cream (malai) /curd. Cook covered on slow fire for 12-15 minutes. In between you may open lid and stir once or twice. When done add fresh coriander and transfer to a bowl. Garnish with ginger juliennes and coriander sprig.

Though Paneer Bhurji is made with mashed or grated cottage cheese (Paneer), but this recipe is made with diced cottage cheese. This dish is a all time favourite and time saving recipe. When nothing comes in mind for dinner; Paneer Bhurji is the safest bet!! INGREDIENTS 500 gms Cottage cheese, diced small 4 Tbsp Refined Oil ½ Tsp Cumin seeds 100 gms Onions, diced small 4 Nos. Green chillies, chopped 1 No. Green capsicum 1 No. Yellow bell pepper ½ Tsp Turmeric powder ½ Tsp Red chilli powder ½ Tsp Mango powder 1 Tsp Coriander powder ¼ Tsp Roasted cumin powder To taste Salt 2 Nos Tomatoes, seedless, diced small 4 Tbsp Fresh coriander, chopped INSTRUCTIONS Diced cottage cheese into very small (greenpeas sized) dices. Also dice capsicum, bell pepper, onion and tomato to same size. (Alternatively you may mash the cottage cheese and chop the vegetables to make it easy). Heat oil in a wok and add cumin seeds. When they crackle add onions and chopped green and saute till onions are soft. Add bell peppers and saute for 1-2 minutes, and add diced cottage cheese, salt and dry spices. Stir cook for 8-10 minutes till all moisture evaporates. Add diced tomatoes and half of fresh coriander. Toss for 2 minutes and remove in a bowl. Serve hot garnished with remaining fresh coriander.

Home style chicken curry cooked with potatoes. INGREDIENTS 150 ml Refined oil Whole Spices 6 Nos. Big Cardamom 2 Nos. Bay leaf 1 No Cinnamon stick ½ Tsp cumin whole 20 gms Ginger garlic paste 250 gms Onion paste 100 gms Tomatoes, diced 1 Tsp Turmeric powder 1 Tsp Coriander powder 1 Tsp Red Chilli powder To taste Salt 50 gms Yoghurt, whisked 500 gms Chicken curry cut 150 gms Baby potatoes 50 gms Tomato Puree Water or Chicken stock-as required ½ Tsp Garam Masala 2 Tbsp Clarrified Butter (Desi Ghee) Garnish- 50 gms Fresh Coriander 3 gms Green chilli juliennes INSTRUCTIONS Heat oil in a pan and add whole spices and cumin. When they crackle, add ginger garlic paste and sauté for two minutes. Add onion paste and cook till onions are light golden brown in colour. Add chicken pieces, baby potatoes, yoghurt and dry spices and cook for 10 minutes. Add tomato puree and cook for 5 minutes. Add water or stock and bring to a boil. Cover with a lid and cook on slow fire till chicken is done. Add garam masala, desi ghee and half the fresh coriander and mix. Remove in a bowl and garnish with remaining coriander and green chilli juliennes.

Road side restaurant (Dhaba ) style chicken curry cooked with whole spices. INGREDIENTS 150 ml Refined oil Whole Spices 6 Nos. Big Cardamom 2 Nos. Bay leaf 1 No Cinnamon stick ½ Tsp cumin whole 20 gms Ginger garlic paste 250 gms Onion paste 100 gms Tomatoes, diced 1 Tsp Turmeric powder 1 Tsp Coriander powder 1 Tsp Red Chilli powder To taste Salt 50 gms Yoghurt, whisked 500 gms Chicken curry cut 50 gms Tomato Puree Water or Chicken stock-as required ½ Tsp Garam Masala 2 Tbsp Clarrified Butter (Desi Ghee) Garnish- 50 gms Fresh Coriander 3 gms Green chilli juliennes 3 gms Ginger juliennes INSTRUCTIONS Heat oil in a pan and add whole spices and cumin. When they crackle, add ginger garlic paste and sauté for two minutes. Add onion paste and cook till onions are light golden brown in colour. Add chicken pieces, yoghurt and dry spices and cook for 10 minutes. Add tomato puree and cook for another 5 minutes. Add water or stock and bring to a boil. Cover with a lid and cook on slow fire till chicken is done. Add garam masala, desi ghee and half the fresh coriander and mix. Remove in a bowl and garnish with remaining coriander ,ginger juliennes and green chilli juliennes.

This a delicious chicken preparation, which is a North Indian dish. It is cooked with spices and green onion. INGREDIENTS 500 gms Chicken, curry cut 150 ml Mustard Oil Whole Spices 4 Nos. Green Cardamom 1 Nos. Bay leaf 1 No Cinnamon stick ½ Tsp cumin whole 20 gms Ginger garlic paste 20 gms Green chilli, chopped 200 gm Onions, chopped 150 gms Tomatoes, chopped 50 gms Tomato Puree ¼ Tsp Turmeric powder ½ Tsp Red chilli powder ½ Tsp Cumin powder ¼ Tsp Chaat Masala To taste Salt Water-as required 30 gms Butter 100 gms Spring Onion, chopped 50 gms Fresh Coriander ¼ Tsp Garam masala Garnish- 3 gms Ginger juliennes INSTRUCTIONS Heat mustard oil in a wok or a pan and add whole spices. When they crackle add ginger garlic paste and cook for a minute. Add onions and sauté till onions are brown. Add tomatoes, tomato puree, salt and dry spices. Cook for 3-4 minutes and add chicken pieces. Mix and cook for 8-10 minutes. Add water and bring to a boil. Simmer and cook covered for 15 minutes or until chicken is done. Add green onions and cook till onions are soft. Add butter and half of fresh coriander. Remove in a bowl and garnish with remaining coriander and ginger juliennes.

Methi Palak Parantha is a variation of a parantha which is eaten during breakfast in North India. Adding of fenugreek and spinach leaves make them tasty and different. It goes well with pickle and plain curd. INGREDIENTS 2 Cups Whole wheat flour Warm water -as required 30 ml Milk 1 Tbsp Oil 1 cup Fresh fenugreek leaves, chopped ½ cup Fresh Spinach leaves, shredded 30 gms Onions, chopped-optional 2 Tbsp Fresh Coriander, chopped 2 Nos Green chillies, chopped 1/8 Tsp Roasted cumin powder To taste Salt Oil to shallow fry INSTRUCTIONS In an open faced bowl take whole wheat flour and combine with all other items. Mix and using some warm water make soft dough. Rest the dough covered with a wet cloth for 20 minutes. Divide the dough into equal size portions and roll each portion into a thin round disc. Apply a little oil on the rolled portion and fold it from all sides like a square. Dust the square portion with some dry flour and roll it again thinly into a flat square of 5cm from all sides. Heat griddle and shallow fry this Methi Spinach parantha using some oil, until crisp and cooked on both sides.

Roti is Indian style bread which is eaten with vegetables or a curry dish during lunch and dinner. Besan roti is a variation created by addition of gram flour with some spices to make it interesting. INGREDIENTS Wash and peel the tindas. Slit the tindas, cutting them in to four segments,keeping their base intact. Combine all stuffing ingredients in a bowl and mix well. Stuff all cut tindas with this stuffing,and keep aside. For Gravy- Heat oil in a pan and add cumin seeds and carom seeds. When they crackle add ginger-chilli paste and sauté for few seconds. Add onion paste and cook until onions are light brown in colour. Add dry spices, salt and tomatoes. Cook till oil floats on surface. Add stuffed tindas and cook covered for 5 minutes. Open lid and gently stir the tindas and add some water. Mix and cook covered with a lid for 8-10 minutes or until tindas are done. Finish with chopped coriander, garam masala and transfer to a serving bowl. Serve hot garnished with ginger juliennes. INSTRUCTIONS To make dough combine all items in a open bowl and using water make a soft dough. Rest the dough for 20- minutes, covered with a wet cloth. Divide the dough into small portions of lemon size. Dust each portion in some dry flour and roll each portion using rolling pin into a round disc like shape of 6inches diameter. Heat a griddle and cook this Besan ki roti on both sides using some oil. Similarly make all roti’s using the dough. Serve hot with a vegetable or a curry dish on the side.

Tinda is apple gourd which is a seasonal green vegetable. This simple vegetable tastes awesome when stuffed with this special mixture and simmered in gravy. INGREDIENTS 12 Nos.Medium Tinda Stuffing- 1 Tbsp Red Capiscum, chopped 1 Tbsp Yellow Capsicum , chopped 1 Tbsp Green Capsicum, chopped 50 gms Cottage cheese, mashed ½ Tsp Mango powder ½ Tsp Salt ¼ Tsp Red chilli powder ½ Tsp Coriander powder 1 Tsp Cashewnuts, fine chopped 1 Tsp Almonds, fine chopped Gravy- 100 ml Refined Oil ½ Tsp Cumin whole 20 gms Ginger-green chilli paste ¼ Tsp Carom seeds 150 gms Onion, paste 150 gms Tomato paste ½ Tsp turmeric powder ½ Tsp Red chilli powder 1 Tsp Coriander powder To taste Salt Water-as required 3 Tbsp Fresh Coriander, chopped 1/8 Tsp Garam Masala Garnish- 3 gms Ginger juliennes INSTRUCTIONS Wash and peel the tindas. Slit the tindas, cutting them in to four segments,keeping their base intact. Combine all stuffing ingredients in a bowl and mix well. Stuff all cut tindas with this stuffing,and keep aside. For Gravy- Heat oil in a pan and add cumin seeds and carom seeds. When they crackle add ginger-chilli paste and sauté for few seconds. Add onion paste and cook until onions are light brown in colour. Add dry spices, salt and tomatoes. Cook till oil floats on surface. Add stuffed tindas and cook covered for 5 minutes. Open lid and gently stir the tindas and add some water. Mix and cook covered with a lid for 8-10 minutes or until tindas are done. Finish with chopped coriander, garam masala and transfer to a serving bowl. Serve hot garnished with ginger juliennes.

Kadhi is prepared in many different ways in different states in India. It is prepared with sour curd or butter milk and gram flour. In North India it is added with gram flour dumplings (pakoras), which makes it very popular dish. It’s eaten with steamed rice. INGREDIENTS 50 gms Gram flour 300 gms Yoghurt, whisked 1 Tsp Turmeric powder ¾ Tsp Red chilli powder To taste Salt Tempering- 50 ml Oil ¼ Tsp Mustard Seeds ¼ Tsp Cumin seeds ¼ Tsp Crushed Coriander seeds ¼ Tsp Fenugreek seeds 2 Nos. Dry Red chillies whole 10 Nos. Curry leaves 1 Tsp Ginger, fine, chopped 1 Tsp Garlic, chopped To taste Salt 2 Tbsp Fresh coriander, chopped Pakoras- 150 gms Gram flour 100 gms Onions, chopped 2 Nos. Green chillies, chopped 1 Tbsp Fresh coriander, chopped 1 Pinch Carom seeds 1/8 Tsp Turmeric powder 1 pinch Baking soda To taste Salt Water-as required Oil to deep fry INSTRUCTIONS Pakoras- To make pakora for Kadhi, combine gram flour with chopped onions, chopped green chillies, chopped coriander, carom seed, turmeric powder, salt and baking soda. Using some water make a soft mixture. Heat oil in a wok and fry small portions of this mixture, to make pakoras for kadhi. Remove pakoras on a tissue paper and keep aside. Kadhi- In a bowl combine gram flour, whisked yoghurt, turmeric powder, red chilli powder and salt. Add water and make smooth runny mixture with no lumps. In a wok or a pan heat oil and add mustard seeds, cumin, crushed coriander seeds, fenugreek seeds and dry red chillies whole. When they crackle add asafoetida, green chillies and curry leaves. Sauté for 30 seconds and add chopped ginger and garlic. Cook for a minute and pour in gram flour mixture. Cook and bring to a boil. Reduce heat and keep stirring and cook for 10-12 minutes. The mixture will gradually get thicker. Add fried pakoras, check salt and consistency. Remove in a bowl and garnish with fried red chilli and chopped coriander. Serve hot.

Chole Bhature is a North Indian breakfast dish which is popular all over India. This chickpeas dish is made with a special blend of spices and is served with puffed fried bread called Bhatura. INGREDIENTS 250 gms White Chickpeas (Kabuli Chana), boiled 2-3 Nos Tea leaves bags ½ Tsp Salt ½ Tsp Baking soda 150 ml Oil 2 pinch Asafoetida ½ Tsp Carom seeds 5 gms Green chilli, juliennes 2 Tbsp Catch Chana Masala 50 gms Tomato puree Water as required 3 Tbsp Fresh Coriander, chopped 10 gms Green chilli, slit 5 gms Ginger juliennes 20 gms Tomato juliennes 30 gms Cottage cheese, small cubes Bhature 200 gms Flour 2 Tbsp Samolina (Rava) ¼ Tsp Baking powder 3 Tbsp Yoghurt, whisked 1 Tbsp Oil ¼ Tsp Salt 1/8 Tsp Sugar Luke warm water-as required Oil to deep fry INSTRUCTIONS Chole- Soak chickpeas over night in sufficient water and next morning; boil the chickpeas with salt, baking powder, tea bags and oil. Cook in pan or in a pressure cooker, till chickpeas are done and are soft. Heat oil in a pan and add carom seeds, asafoetida and green chillies .Sauté for a minute and add Catch Chana masala, salt and tomato puree. Cook for a minute and add boiled chickpeas along with boiling liquid. Stir and add some water as required. Cook for 10 minutes and check seasoning and consistency. Add half the chopped coriander, ginger juliennes, tomato juliennes and green chillies and transfer it to a serving bowl. Garnish with remaining, chopped coriander, ginger juliennes, green chillies and cubed cottage cheese (paneer). Serve hot with Bhatura. Bhatura- Take flour and semolina in a open face bowl and make a well in centre. In the middle add oil, yoghurt, salt, sugar, baking soda and using warm water, make soft dough. Cover the dough with a wet muslin cloth and keep in a warm place for 2 hours to ferment. Divide the dough into small portions of about 30-35 grams and using oil flatten them in palms or using a rolling pin. Heat oil in a wok and deep fry these Bhaturas till fluffy and crisp. Remove on a paper tissue and serve with chole.

Sandalwood sharbat is very refreshing and calming summer drink. Its unique and its aroma delights the consumer. INGREDIENTS 4 Tsp Sandalwood powder 1 cup water 1 cup Sugar syrup 1 litre Chilled water 8 Ice cubes INSTRUCTIONS Soak sandalwood powder in a cup of water. Stir and leave it at least for 6 hours without disturbing it to allow all the particles of sandalwood to settle down. Place a 4 times folded muslin cloth over a tea strainer. Place this strainer over a bowl. Gently strain the sandalwood water from top very carefully. Ensure the particles do not come along water. Heat sugar syrup and add this sandal wood flavoured water into it. Boil for 3 minutes and remove from fire. Add some more water if required. Strain it through muslin while it is still warm. Let it cool completely. In a jug combine this sandalwood flavoured syrup and chilled water. Stir till all are mixed nicely.(You may alternatively use sandalwood sherbet syrup) Put two ice cubes in each glass and pour this sandalwood sherbet over it .Serve chilled.

This is very innovative drink made with refreshing mint and cucumbers. It is very useful in summers. This can be made fresh easily at home. INGREDIENTS 10 Nos. Cucumber, peeled 20 Nos Mint Leaves ½ Tsp Black salt ½ Tsp Roasted cumin powder To taste salt 1/8 Tsp Black pepper powder 1 cup Aerated Lemon drink 1 No. Lemon-for juice 4 Nos. Lemon slices 8 Nos Ice Cubes INSTRUCTIONS Wash and peel cucumbers. Cut into small pieces. Wash mint leaves. Extract juice of cucumbers and mint leaves together. Add salt, black saltblack pepper powder, roasted cumin powder and lemon juice. Give it a nice stir and add aerated lemon drink. Mix again. Put ice cubes in each glass and pour in the prepared drink into glasses. Garnish with a lemon slice. Serve chilled

Chicken Biryani, a world renowned Indian dish is an elegant dish filled with myriad spices, saffron, caramelized onions and probably the most aromatic rice, manifesting a royal delicacy. Relished by a majority of people, its aroma reveals a richness that makes it a must try, indeed.

Dahi vada is one of the classic North Indian chaat snacks. The soft vada is made out of dhuli urad daal and served with yogurt, various spice sprinklers and sweet & spicy chutneys. Hence, this snack comes under a healthy snack too and a favourite amongst children and adults equally. So, whip up your favourite snack at home with the simple dahi vada recipe below and make your friends and family go wow! INGREDIENTS For Vada: 1 cup – Urad daal (black gram lentils without skin) ½ tbsp – crushed ginger-green chilli (optional) Oil – for deep frying Salt to taste 4 cups – lukewarm water For Assembling: 3 ½ cups – yogurt 1 tbsp – red chilli powder 1 tbsp – catch dahi masala 2 tbsps – roasted cumin powder 1 tbsp – black pepper powder (optional) 1 tbsp – jeera powder 1 tbsp – black salt (optional) ¼ th cup – finely chopped coriander leaves ¼ th cup – sweet chutney (date tamarind chutney) 3 tbsps – Powdered sugar INSTRUCTIONS For batter:

  1. Soak urad dal along with fried gram and rice for 2 hours (totally). Keep it in the fridge for 1 hour before grinding.
  2. Drain all the water completely and grind for a few minutes first. Then add crushed ginger-green chilli, salt to taste and grind to a smooth paste. (You can sprinkle little water only if it is necessary.) Mix the batter well.
For Vada’s:
  1. Heat oil, then dip your hands in water, take a little batter and shape it into a small lemon sized ball and drop it in oil gently. Deep fry in medium heat till golden brown. Drain the oil well and keep it aside.
  2. After frying all the vadas, soak the vadas in water for about 3-4 minutes. Gently squeeze to drain all the water. Arrange it in a plate or serving bowl.
For serving:
  1. Place vadas in a serving bowl.
  2. Whisk curd adding green chutney, red chilli powder, roasted cumin powder and salt to taste & catch dahi masala.
  3. Pour the curd over the vadas.
  4. Sprinkle or garnish with little black saltjeera powderred chilli powder and finely chopped coriander leaves.
  5. Drizzle sweet chutney (date tamarind chutney) over it.
Refrigerate for half an hour and then serve chilled. Recipe Notes:
  1. Before frying the vada’s, you have to check if the batter is perfect.
  2. There are 2 ways to check if the batter is perfect-Take a spoon of batter and drop it in a cup of water. It should float. b. If you dip your hands in water and take a little batter, it should not stick to your hands.
  3. Garnish dahi vada with sev before serving.
  4. Add dry mango powder and dry ginger powder for enhanced taste.
You can try other kinds of chaat recipes which are all easy snacks recipes to make your evenings fun and filling! For example:
  1. Gol gappa (sooji)
  2. Raj Kachori
  3. Khasta Kachori

Pav Bhaji is a street food favourite and if you accompany it with some crunchy onions and slivers of lime, it is even yummier! Although this much-loved dish’s birthplace is Maharashtra, different parts of India have added their authentic variations to it. INGREDIENTS For cooking the veggies: 3 medium sized Potatoes, peeled and chopped 1 cup chopped Cauliflower 1 cup chopped Carrot 1 cup fresh green Peas 1/3 cup chopped French beans - Optional 2.25 cups water for pressure cooking Other Ingredients for Pav Bhaji: 3 tbsps Amul butter, butter is also added later while serving. 1 tsp Cumin seeds (jeera) 1 large Onion, finely chopped 2 tsps Ginger-garlic paste 1 or 2 green Chillies, chopped 1/2 cup finely chopped Capsicum 2 cups finely chopped Tomatoes 1 tsp Turmeric powder (haldi) 1 tsp Kashmiri Mirch powder 2 or 3 tbsps Catch Pav Bhaji masala 1.5 to 2 cups Water or the stock in which the veggies are cooked Salt as per your palette Accompaniments with the Pav Bhaji: 12 Pavs to serve with the bhaji 1 medium Onion, finely chopped 1 Lemon or lime chopped into wedges 3 to 4 tbsps chopped Coriander leaves, for garnish INSTRUCTIONS For the bhaji:

    1. Rinse, peel and chop the veggies. You will require 1 cup chopped cauliflower, 1 cup chopped carrot, 3 medium sized potatoes (chopped) and 1/3 cup chopped French beans. You can also add other veggies of your choice on this step.
    2. Add all the veggies listed above in a 2-litre pressure cooker including 1 cup green peas.
    3. Add 2.25 cups of water.
    4. Pressure cook the veggies for 5-6 whistles, which is around 12 minutes on medium flame.
    5. Keep the veggies aside and cover it with a lid.
    6. Heat a pan or kadai. Add 2-3 tbsps butter.
    7. As soon as the butter melts, add 1 tsp cumin seeds.
    8. Let the cumin seeds crackle and change their colour.
    9. Then add 1/2 finely chopped onions.
    10. Mix onions with the butter and sauté on a low- medium flame till the onions translucent.
    11. Now, add 2 tsps ginger-garlic paste. You can also crush 1.5 inch ginger and 5-6 garlic cloves.
    12. Mix and sauté till the aroma of the garlic and ginger goes away.
    13. Then add chopped green chillies and mix it well.
    14. Add 2 cups finely chopped tomatoes. Continue mixing it well.
    15. Begin to sauté tomatoes on a low- medium flame till they are soft and mushy.
    16. You will see butter releasing from the sides after 6-7 minutes.
    17. Add 1/2 cup finely chopped capsicum and sauté them for 2-3 minutes. If the mixture sticks to the pan, sprinkle some water.
    18. Put in 1 tsp turmeric powder and 1 tsp Kashmiri Mirch powder.
    19. Then add 2-3 tbsps Catch Pav Bhaji Masala. Mix well.
    20. Add the cooked veggies and all the stock from the pressure cooker. Mix well.
    21. Add salt as per your taste.
    22. With a masher, mash the veggies in the pan till it reaches the consistency you like.
    23. Stir occasionally and let the bhaji simmer for 8-10 minutes. If the bhaji becomes dry, add some water. The consistency shouldn't be very thick or thin.
    24. Check the taste. Add salt, butter, Catch Pav Bhaji masala and Kashmiri Mirch powder is required.
    25. While the bhaji is simmering, you can fry the pav side by side, so that it is hot in time.
For frying the pavs:
    1. Heat a tawa or shallow frying pan. Keep the flame low and add some butter.
    2. When the butter melts, add a bit of Catch Pav Bhaji masala. Mix very well.
    3. Place the pav on the butter.
    4. Flip the pav all over the melted butter, so that the butter is absorbed properly.
    5. Toast them if you like them toasted.
    6. Remove them onto a plate and keep aside.
Recipe Notes/Suggestions:
    1. You can serve it on a plate or bowl. Top it up with 1-2 cubes of butter.
    2. Place finely chopped onions, lemon wedges and finely chopped coriander leaves on the sides.
    3. If you don't want to add butter, then you can cook it in oil.
    4. Pav Bhaji is suitable to be had as a meal for lunch, dinner or a snack.
It’s time to enjoy Mumbai’s street food!  

Punjabi Aloo Parathas are one of the most popular North Indian breakfast dishes savoured throughout the western, northern and central regions of India. It’s a versatile dish you can relish anytime of the day! It tastes great when served with pickle and raita. INGREDIENTS For The Dough: 2 ¼ cups whole wheat flour 2 tbsp melted ghee Salt to taste For The Stuffing: 2 ½ cups boiled, peeled and mashed potatoes 2 tsp melted ghee 1 tsp cumin seeds ½ cup finely chopped onions 1 tbsp finely chopped green chillies salt to taste ½ tsp red chilli powder 2 tbsp finely chopped coriander 2 tsp dry mango powder 1 tsp garam masala Other Ingredients: whole wheat flour for rolling ghee for cooking and greasing INSTRUCTIONS

  1. Knead very smooth dough to roll them out easily. You can use milk instead of water to make the dough softer.
  2. Mash potatoes properly and weed out chunks, if any.
  3. Avoid green chilli if you are making the parathas for kids.
  4. Add dry mango powder and turmeric powder for a little sweet taste.
  5. Add mint leaves or crushed ginger-garlic in stuffing for a spicier taste.
  6. Based on your type of tawa, you might have to adjust heat intensity while shallow frying.
You can try other kinds of stuffed parathas as well which are a complete meal in itself. For example:
  1. Methi Palak Paratha
Also, you can try out other aloo recipes too, for example:
  1. Aloo Murg
  2. Methi Aloo
  3. Aloo Sem
  4. Aloo Choliya
  5. Aloo Gajar
 

Dahi Bhalla, a savory filled with lentils, dipped in yogurt, served chilled; topped with chutneys and spices. A gorgeous dish to serve at dinner parties or potluck. The beautiful combination of colors is so tempting, that you’ll want to use this dahi bhalla recipe right away! INGREDIENTS Ingredients for the vadas: ½ cup urad dal or 125 grams urad dal 4 tablespoon moong dal 1.25 to 1.5 cups water for soaking 6 to 7 tablespoon water for grinding or add as required ½ teaspoon cumin seeds (jeera) 1 pinch asafoetida (hing) salt as required oil for frying enough water for soaking the dals Ingredients for dahi bhalla chaat: 2 cups fresh curd (dahi or yogurt) or curd made from 500 ml milk 1/3 cup pomegranate arils 1/3 cup sweet chutney 1/3 cup green chutney 20 to 25 papdis ½ cup cooked chana or white chickpeas or ¼ cup safed chana - pressure cooked till done 1 large potato - boiled, peeled and chopped Catch chaat masala as required roasted cumin powder (bhuna jeera powder) - as required red chili powder (lal mirch powder) - as required Catch black salt as required 2.5 cups water for soaking vadas Ingredients for green chutney: 1 cup coriander leaves (dhania patta) 1 or 2 green chilies (hari mirch) ½ inch ginger (adrak) - chopped ½ teaspoon lemon or lime juice salt as required 1 to 2 teaspoon water for grinding chutney Ingredients for sweet tamarind chutney: ½ cup seedless tamarind (imli) - tightly packed 1.75 cups water ½ teaspoon ginger powder (saunth) 1 pinch asafoetida (hing) ½ teaspoon cumin seeds (jeera) ¼ teaspoon red chili powder (lal mirch powder) 7 to 8 tablespoon jaggery or as required - adjust as per your taste (gud) rock salt or black salt or regular salt as required 1 teaspoon oil INSTRUCTIONS

  1. Soak tamarind pulp in water for 3-4 hours in a small container.
  2. Squeeze all the pulp out with your hands.
  3. Strain the pulp and throw away the residue in the strainer.
  4. Heat oil in a small pan, lower the flame & add cumin seeds and let them crackle.
  5. Add ginger powderred chili powder, asafoetida.
  6. Add the strained tamarind pulp and stir it for 2 to 3 mins.
  7. Add the jaggery and salt and stir it till the mixture thickens.
  8. Keep the meethi chutney off the flame now and let it cool.
  9. Once it is room-temperature, store it in an air-tight container.
Making green chutney:
  1. Blend all the ingredients in the green chutney with a splash of water.
  2. Empty it from the blender and keep it aside in a bowl.
Soaking and preparing batter:
  1. Soak 1/2 cup urad dal and 4 tbsp moong dal in water overnight or for at least 3-4 hours.
  2. Drain them very well and grin them along with 1/2 tsp cumin seeds and a generous pinch of asafetida.
  3. Add water in parts and accordingly, to grind all the ingredients to a smooth fluffy batter. Just make sure the batter should not feel grainy.
  4. Add salt to the batter and stir it for a couple of more minutes, till it has a light and fluffy texture.
  5. Stir the batter briskly for a couple of minutes. This brisk stirring makes the batter more light and fluffy.
  6. Heat up a kadai with oil for deep-frying. Once the oil becomes hot, wet your palms and add small portions of the batter into the hot oil.
  7. When they become golden and crisp, remove them from the kadai and drain them on paper towels.
Assembling and serving dahi bhalla chaat:
  1. Take 2 cups fresh chilled curd in a bowl and gently place the vadas in it.
  2. Add the boiled potatoes, green chutney, meethi chutney, pomegranate, boiled white chickpeas and spice powders.
  3. Serve dahi bhalla immediately garnished with some chopped coriander leaves and sev.
Recipe notes:
  1. For pure vegans, cashew curd in a good alternative for this snack recipe.
  2. You can also add finely chopped onions as a topping, for a fresh, crunchy texture.
 

Hara bhara kabab isn’t a basic snack; it is the most loved snack in Indian restaurants around the world. They are crispy on the outside while being tender on the inside. The name reads ‘Hara bhara’ as it is mainly made using green vegetables like spinach and green peas. Hence, this is a healthy and tasty snack which can be savoured by one and all! INGREDIENTS 2 cups spinach leaves (palak ke patte) 2 medium size potatoes (aloo) 1 cup peas (fresh or frozen) 1 tsp Catch chatpata chaat masala powder 1 tsp Catch dry mango powder (aamchur powder) Bread crumbs from 7 slices of bread 2 tsp ginger paste Green chilli as per your palette 3 tbsp gram flour (Besan) 2-3 tbsp oil for pan frying (add extra as required) Salt as per your palette Accompaniments with Hara bhara kababs: Tomato ketchup Coriander/Mint Chutney 1 medium Onion, finely chopped (optional) 1 Lemon or lime chopped into wedges (optional) INSTRUCTIONS

    1. First, boil potatoes and peas and allow them to cool down. Mash the potatoes and keep ready.
    2. Blanch the spinach leaves (palak) and drain the water completely.
    3. Put it in a strainer and add cold water to it to cool it instantly. Make sure you drain the water completely with your fist.
    4. In a pan, saute ginger paste in oil till the raw smell fades away.
    5. Then, add peas, green chilli and salt as per your palette, Catch chatpata chaat masala & Catch dry mango powder along with the blanched palak.
    6. Mix well and allow it to cook for two mins before turning off the stove.
    7. After the mixture cools down, blend it in a blender. (P.S.: Do not add water while blending)
    8. After the paste is formed, add mashed potatoes and 2-3 tbsp breadcrumbs in a bowl and mix it properly till it forms like a dough. Your kabab mixture is ready.
    9. Now, make a dip by mixing 3 tbsp of besan with salt and water. Make sure it is thick and runny.
    10. Divide your kabab mixture into equal portions and shape it round/cylinder/rectangle as per your choice.
    11. Prepare the counter with the shaped kababs, dip and breadcrumbs in different plates.
    12. Keep your pan ready for frying. Add oil and allow it to heat.
    13. For frying, first dip the shaped kababs into the dip prepared, then coat it with the breadcrumbs and fry on low flame.
    14. Once the kababs turn brown, gently take them out on a plate wrapped with tissue paper to remove excess oil.
    15. Your crispy kababs are ready!
Recipe Notes/Suggestions:
  1. Make sure your kabab batter doesn’t contain any water while you blend it or else it will get mushy.
  2. You can even bake or deep fry these kababs as per your convenience.
  3. Garnish your Hara bhara kababs with chopped onions and lemon slices before serving.
  4. To make it even tastier, you can add cheese and corn in the middle of the kabab while you are shaping them.
  5. If you don’t want to eat plain kababs, then you can make a Hara bhara kabab burger too!
 

Moong dal kachoris make an amazing snack with a steaming hot cup of tea or coffee. It is very easy to prepare at home. All you need is refined flour, moong dal, green coriander, oil, salt and few aromatic Indian spices. INGREDIENTS For the Dough 2 cups plain flour (maida) 1/4 cup melted ghee salt to taste For The Moong Dal Filling 1/2 cup yellow moong dal (split yellow gram), soaked for 2 hours and drained 1 tbsp oil 1 tsp cumin seeds (jeera) 1/4 tsp asafoetida (Hing) 1 tsp ginger-green chilli paste 1 tsp chilli powder 1/4 tsp turmeric powder (Haldi) salt to taste 2 tbsp besan (Bengal gram flour) 1 tsp Catch garam masala 1 tsp dried mango powder (amchur) Other Ingredients oil for deep-frying INSTRUCTIONS For the dough

  1. Take the purpose flour in a big, deep bowl and add oil and ghee. Add a little water accordingly and knead the soft dough.
  2. Cover the dough with a wet muslin cloth and keep aside for 15-20 minutes.
For the moong dal filling
  1. Preheat 3-4 tbsp oil in a broad non-stick pan, add the cumin seeds and asafoetida and sauté for a minute or two.
  2. Add the soaked moong dal, salt, red chilli powderturmeric powder and ginger-green chilli paste. Proceed to pour ¼ cup of water and mix well.
  3. Cover with a lid and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
  4. Switch off the flame, add the besan, Catch garam masala and dried mango powder and mix well.
  5. Take the filling and divide it into 12 equal portions and set it aside for cooling.
How to proceed
  1. With the dough divided into 12 equal portions, roll each portion into a 63 mm. (2 1/2) diameter circle.
  2. Put one portion of moong dal in the centre and then cover it with dough. Seal it from all sides and dust off the excess dough.
  3. Roll the filled portion again into a 75 mm. (3") diameter circle, while ensuring that the filling does not spill out.
  4. Heat the oil for frying and keep the flame to a low. When it is just hot enough, add the kachoris one by one.
  5. After 4 minutes, decrease the flame and deep-fry on a slow flame for 5 to 6 minutes.
  6. Place the kachoris on absorbent paper towels and serve immediately.
 

Local 'halwaais' frying mouthwatering samosas in a huge kadhai is a common sight in nearly any part of India. Golden brown & crispy on the outside, and soft & spicy on the inside, Punjabi Samosas taste as good as they look. INGREDIENTS Ingredients for making samosa pastry: 2 cups maida or all-purpose flour 4 tablespoons ghee or oil 5 to 6 tablespoons water, 5 tablespoons + 1 teaspoon water 1 teaspoon carom seeds (ajwain) salt as required, ¾ teaspoon salt oil for deep frying Ingredients for the samosa stuffing: 3 medium sized potatoes (aloo) ¾ to 1 cup green peas (matar), fresh or frozen 1 green chili + ½ inch ginger, crushed to a coarse paste in a mortar and pestle ½ teaspoon cumin seeds (jeera) ¼ teaspoon Catch red chili powder (lal mirch powder) 1 pinch Catch hing (asafetida) ½ tablespoon oil salt as required Whole spices to be ground for samosa stuffing: ¼ inch cinnamon (dalchini) 2 black peppercorns (kali mirch) 1 green cardamom (hari elaichi or choti elaichi) ½ teaspoon cumin (jeera) ½ teaspoon fennel seeds (saunf) 1 teaspoon coriander seeds (dhania) 2 teaspoons dry pomegranate seeds (anardana) or 1 teaspoon dry mango powder (amchur) * check notes for mango powder INSTRUCTIONS

  1. Take flour, carom seeds, salt in a bowl and then mix well. Add oil or ghee after.
  2. Knead the dough till you get a breadcrumb-like consistency. Add 1 or 2 tbsp of water as required.
  3. Knead till the dough is firm and then cover it with a moistened napkin.
Making the samosa stuffing:
  1. Boil the potatoes and peas until they’re cooked
  2. Peel the boiled potatoes, do not smash them, just chop them.
  3. Dry roast all the spices mentioned in samosa stuffing list.
  4. Once they’re cooled, grind them to a fine powder.
  5. Heat oil in the pan, add the cumin seeds and the ginger-green chilli paste.
  6. Add the peas, Catch red chilli powder, the freshly ground spice powder and Catch Hing (asafetida). Saute on a low flame for a minute or two.
  7. Add the potatoes and saute them frequent stirring. Keep the filling aside to cool.
Shaping and stuffing the samosa:
  1. After keeping the dough for 30-40 mins, divide it into 6 equal pieces.
  2. Begin to roll each piece into an oval shape, cut it two.
  3. Smear water over the straight edge, and join the edges to make a cone. Fill the cone with the filling and smear water on the edges
  4. Heat oil in the pan until medium hot. The oil temp. can be measured by placing a small piece of dough. If it floats up, you can slide in the stuffed samosas.
  5. Fry them until golden brown and serve immediately.
Recipe notes
  1. If using dry mango powder, then add directly when adding peas. No need to roast and grind the mango powder with the other whole spices.
  2. Many times, samosa is served with fried green chillies. Slit the green chillies keeping it whole. Shallow fry them and later sprinkle some salt and mix. You can also sprinkle some Catch chat masala or amchur powder.
 

Nothing beats the taste of classic tomato soup on the food menu, right? However, have you always wondered why the restaurant style tomato soup has just the right mix of tanginess and sweetness, and also thick at the same time? Look no further because we bring you an easy tomato soup recipe which you can prepare in the comfort of your home. INGREDIENTS 1 ½ kg or 10-12 big ‏Tomatoes 1 medium size ‏Onion 1 medium size ‏Potato ½ ‏Carrot 1 tsp ‏Ghee/ Clarified Butter ¼ ‏Ginger 3-4 ‏Garlic 1 ‏Bay leaf 3 tbsp ‏Sugar 2 tsp ‏Salt 1 tsp ‏Black Pepper Powder ½ tsp ‏Cornflour 3 cups ‏Water Ingredients for Garnishing: 2-3 ‏Bread slices or Croutons 1 tbsp ‏Fresh Cream INSTRUCTIONS Prepping for the Tomato Soup:

  1. Roughly dice up the vegetables and keep aside in a bowl.
  2. Cut the bread slices into cubes and dry roast them till crisp, or use readymade croutons.
Method: 1. In a pressure cooker, add the clarified butter, and once it’s heated up, add bay leaf, ginger and garlic. Cook for 30 seconds. 2. Now add the potato, carrots and onion, and cook for 2-3 minutes. 3. Now add the diced tomatoes. Mix well. 4. Add the salt and water. 5. Now cover the lid of the pressure cooker and turn the flame on high. Wait till you hear 4-5 whistles. 6. Turn off the flame and then wait till the pressure cooker comes to room temperature. 7. This might take about half an hour. 8. Now, using a sieve, separate the tomatoes from the water, in a big wok. 9. Take the tomato pieces and add it to the blender and make a fine puree. Make sure you remove the bay leaf. 10. Now run the puree through the sieve again to make sure the seeds and the skin do not go through into the wok. 11. Keep the wok over a high flame and let it come to a boil. Meanwhile, add the sugar, Catch black pepper powder, and the cornflour (Mix a little water with cornflour and mix well. This will help to avoid lumps). Mix well. 12. Once the soup is boiling, turn off the flame and serve in a bowl. Add croutons and fresh cream as garnishing Helpful tips while preparing tomato soup: 1. Use fresh, ripe tomatoes. Avoid picking tomatoes which are sour or unripe 2. Maintain a balance between the tanginess of tomatoes and the sweetness of sugar and cream. It should not become too sweet or too tangy. 3. Serve with a side salad and garlic bread for a fulfilling dinner If you are not a big fan of tomato soup, there are some other easy-to-make and healthy soup recipes to try, like: 1. Hot and Sour Soup 2. Minted Chilled Beetroot Soup 3. Asparagus Soup/ Chicken Tortellini 4. Sweet and Sour Tofu/Paneer  

Alu Vadi is an extremely popular Maharashtrian snack, usually accompanied with tea. This dish is made from colocasia leaves and has a tangy, spicy taste which is enhanced more with the flavours of Catch masalas. Due to the seasonal availability of fresh alu, it finds a prominent position in every household during monsoon and festive occasions. The colocasia leaves are a great source of dietary fibre, vitamin C, calcium and B-complex.  It is also a savoured dish in Gujarat. Read on to know how to prepare this delicious and nutritious snack, in true Maharashtrian style. INGREDIENTS 10 colocasia leaves (Aluchi pane) 2 green chillies Ginger paste 1/2 tsp red chilli powder 1/2 tsp turmeric powder 1 tsp jeera powder A pinch of Hing 1 tsp coriander powder 1/2 tsp Sesame Seeds 1 tbsp Tamarind pulp 2 cup Besan 2 tbsp jaggery 1 tsp rice flour (Optional) Salt as per taste Water as required Ingredients For Tempering: Oil 2 tsp sesame seeds 1 tsp Mustard seeds Pinch of asafoetida 4-5 curry leaves Grated fresh coconut Chopped coriander leaves INSTRUCTIONS

  1. Wash colocasia leaves and wipe them dry. Wipe the leaves with the dry cloth.
  2. In a mixing bowl, take besan, jeera powdercoriander powderCatch red chilli powderCatch turmeric powder, tamarind pulp, jaggery, rice flour, crushed green chilli, ginger paste, hing, salt, sesame seeds and little water. Mix well to make a thick batter.
  3. The batter should be thick.
  4. Spread the leaves on a plain surface with the darker side down.
  5. Now spread the batter on each leaf and place the next leaf on top of it and apply another layer of besan batter on it as well.
  6. Continue this process with five leaves.
  7. Roll the edges vertically and spread a little batter on them.
  8. Now roll them tightly.
  9. Keep on applying batter on each fold.
  10. Place the rolls on a steamer and steam cook for 20 minutes.
  11. Remove from steamer and let it cool.
  12. Cut into thin slices.
  13. You can deep fry and serve hot.
  14. Or you can temper them.
  15. For tempering, heat oil and then add mustard seeds. Once it crackles, add sesame seeds, curry leaves and hing, and finally the sliced alu vadi rolls.
  16. Saute till they turn slightly brown.
  17. Garnish with chopped coriander leaves and grated fresh coconut. Serve hot.
  18. Enjoy with a steaming cup of tea!
Helpful tips while preparing alu vadi:
  1. Use fresh colocasia/alu leaves. You can check with the vendor while buying.
  2. While selecting colocasia leaves for alu vadi, choose the black stem ones.
  3. If you’re falling short of time, you can prepare the rolls a day before and then temper or fry them the next day.
  4. You can also substitute spinach leaves with alu leaves.
Other than the alu vadi recipe, there are some other snack recipes that can be enjoyed with your evening tea, like:
  1. Rava Idli
  2. Kanda Poha
  3. Khaman Dhokla
  4. Samosa
 

Dabeli is the sweet and spicy version of vada pav, usually sold on the streets of Kutch and even in many Mumbai stalls. This yummy mixture is stuffed into buns or pavs and then topped with pomegranate, coriander garlic chutney and sev. Sounds mouth-watering, doesn’t it? Then let’s find out how this lip-smacking street food recipe is made at home. INGREDIENTS Ingredients for Dabeli Masala: 1 red chilli 1 tsp coriander (dhania) seeds or Catch coriander powder 12mm (1/2") stick cinnamon (dalchini) 2 cloves (laung / lavang) 1/4 tsp cumin seeds (jeera) Ingredients for the filling: 1 cup boiled and mashed potatoes 3 onions- finely chopped 1/2 tsp cumin seeds (jeera) a pinch of asafoetida (hing) 2 tsp dabeli masala 2 tbsp khajur imli ki chutney 2 tbsp oil salt to taste Other Ingredients 15 burger buns Butter for cooking To Serve 1 onion finely chopped 1/2 cup roasted peanuts 1/2 cup chopped coriander (dhania) 1/2 cup sev 1/2 cup fresh pomegranate (anar) 2 tsp fresh garlic chutney 6 tbsp khajur imli ki chutney INSTRUCTIONS Preparing the dabeli masala

  1. Roast all the ingredients in a pan for 2 to 3 minutes.
  2. Grind to a fine powder in a blender. Use as required.
Preparing the filling
  1. Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida, dabeli masala, potato, salt and ½ cup of water, and mix well.
  2. Remove from the fire, add the 2 tablespoons of khajur imli ki chutney and mix well. Divide into 15 portions. Keep aside.
How to stuff the filling
  1. Slice the burger buns into halves horizontally and cook the buns in a pan using a little butter.
  2. Place a portion of the filling on the lower half of each bun.
  3. Top with the chopped onion, peanuts, coriander, sev, pomegranate, fresh garlic chutney and khajur imli ki chutney.
  4. Sandwich it with the top halves of the burger buns.
Helpful tips:
  1. Instead of garlic chutney, you can use coriander mint chutney
  2. You can even substitute dabeli masala with pav bhaji masala.
  3. To add more spice, you can add masala peanuts instead of plain ones.
Other than the dabeli recipe, there are some other Indian snack recipes that you can try, like:
  1. Aloo Bonda
  2. Khandavi
  3. Khasta Kachori
  4. Kanchipuram Idli
 

In Indian households, tea is incomplete without some crispy, savoury snacks. But the taste of these fried flour crispies takes the entire tea-time experience to another level. This namkeen dish is usually made during occasions such as Diwali in north India. People usually make it in batches and store them in containers. Check out this easy snack recipe to give your namak pare a crispy and flaky texture, just the way it’s meant to be. INGREDIENTS 1 cup all-purpose flour (maida) 1 cup atta (wheat flour) 2 tbsp sooji (semolina or rava) ½ tsp Catch black pepper powder 1 tsp sesame seeds ¼ tsp carom seeds (ajwain) Salt to taste 2 tbsp oil + more for deep frying Water INSTRUCTIONS Making the dough

  1. Take maida, atta, sooji, salt, Catch black pepper powder, sesame seeds and ajwain in a bowl, and mix them well.
  2. Add oil to this flour mix and rub it in till it gets a crumbly texture.
  3. Now start adding little water in batches and knead the dough. Make it semi-soft, similar to paratha dough. Cover the dough and let it rest for 15 minutes.
Making namak pare
  1. After 15 minutes, knead the dough again. Divide it into two equal portions.
  2. Flatten it out between your palms.
  3. Start rolling it into a big circle.
  4. While rolling, heat oil in a pan over medium heat for frying.
  5. Cut the dough into diamond shapes using a knife.
  6. Once the oil is hot enough, add a few pieces of cut namak pare in it. Flip them halfway through for even frying.
  7. Fry both sides till they become golden brown and crispy.
  8. Remove them from oil and put them on tissue papers, so that it absorbs the excess oil.
  9. Let it cool completely for about 20 minutes.
  10. Once cooled, it’s ready to be consumed with a steaming cup of tea. You can even store them in airtight containers for further consumption.
Helpful tips while preparing namak pare:
  1. While frying the namak pare, do not overcrowd them in the pan.
  2. You can even add a pinch of baking soda while making the dough, to make them even crispier.
  3. You can add ghee instead of oil to make it yummier.
Other than the namak pare recipe, there are some other snack recipes that you can make and stock at home, like:
  1. Murukku
  2. Corn Chips with Tomato Salsa
 

Chicken 65 is one of the most popular and easy-to-make entrée in the South of India, which has made its way to the kitchens around the world. Bite-sized, juicy chicken pieces, marinated and deep fried, Chicken 65 is an amalgamation of spices, tangy yoghurt and chicken. This mélange of southern spices and tender chicken make for an easy chicken recipe that is irresistible. INGREDIENTS 300 gms. boneless chicken 2tbsp. corn flour 1tbsp. rice flour Oil for deep frying Marination: ½ tbsp. ginger garlic paste 1/2tsp. red chilli powder (Kashmiri mirch powder) 1tsp. Lemon juice or 1 ½ tbsp. Curd ½ tsp. black pepper powder 1/8 tsp. Turmeric powder ½ tsp. Coriander powder Salt to taste Seasoning for Chicken 65 recipe: ½ tsp. cumin (jeera) ½ tsp. chopped garlic ½ tsp. black pepper powder 2 green chillies 1 sprig of curry leaves Seasoning mixture to coat the chicken: 3/4tsp. red chilli powder (Kashmiri mirch powder) 1/2tsp. sugar 2 cloves garlic 2tbsp. thick curd or 1 tsp. vinegar Accompaniments with Chicken 65: Sichuan sauce Coriander chutney Chopped onion (optional) INSTRUCTIONS

  1. Wash chicken under running water and drain off completely.
  2. Marinate it with the marination ingredients, with Catch turmeric powder, Catch black pepper powder, Catch coriander powder. Set aside for at least an hour. Overnight marination yields the best taste.
  3. Make the seasoning mixture. Add Catch Kashmiri mirch powder, sugar, garlic paste, salt, yoghurt/vinegar with 2 tbsp. water, in a bowl. Set aside.
  4. Sprinkle some dry flour over the marinade.
  5. Heat oil in a deep pan until hot enough.
  6. Fry the chicken until cooked fully (golden colour). Stir while frying for even frying.
  7. Heat another pan with 1tbsp. oil.
  8. Add curry leaves, green chillies, Catch jeera powder. Fry till the leaves turn crisp.
  9. Add the chilli garlic seasoning mixture that was prepared
  10. Add the fried chicken and toast.
  11. Fry on medium heat till it absorbs all the moisture and the raw smell of garlic disappears. Avoid over frying.
  12. Serve the delicious chicken 65 with onions.
Other than the Chicken 65 recipe, there are some other Indian snack recipes and tasty non-vegetarian dishes that you can try making at home too, like:
  1. Chicken Kathi Roll
  2. Cola-Soya Chicken Wings
  3. Fish Amritsari
  4. Lamb Kathi Roll

Chicken cutlets serve as a delicious starter for parties and events, or even a healthy and easy breakfast. They are appetizing, and they provide the right amount of nutrition. Enjoy these lip-smacking cutlets with hot chai as an evening snack, and we bet you won’t regret it. INGREDIENTS 250- 300 gms boneless chicken breast ½ cup finely chopped onions 1 medium mashed potato (optional) ½ cup boiled peas (optional) 1 green chilli, chopped 1 ½ tsp ginger garlic paste A handful of coriander leaves and mint leaves 1 ½ tsp garam masala powder ½ tsp black pepper powder ½ tsp red chilli powder ½ tsp turmeric powder ½ cup rice flour or bread crumbs (as required) ¼ cup besan Salt as required 2-3 tbsp oil for pan frying Accompaniments for the Chicken Cutlet Recipe: Round Sliced Onions with lemon pieces Tomato ketchup Mint/coriander chutney Sichuan sauce INSTRUCTIONS Preparation:

  1. Boil chicken in a pot, until completely Cool the chicken and mince it, or blend it in a blender.
  2. Add onions, mashed potato (optional), chilli, Catch garam masala powder, Catch black pepper powder, Catch red chilli powder, Catch turmeric powder, ginger garlic paste and coriander leaves.
  3. Mix all together and add flour, little by little, only as needed. Knead the mixture into a dough without adding water. Onions release moisture and bind the mixture well.
Making the Chicken Cutlets:
  1. Make 8-9 patties. Make the batter using besan and very little
  2. Dip the patty in batter and then immediately in the breadcrumbs. Keep this aside for 15 mins. Pat the cutlets well to bind the breadcrumbs.
  3. Heat a pan with oil. Shallow fry, deep fry or pan fry, as you like.
  4. Make sure the cutlets are golden brown before removing them out of the pan.
  5. Serve the cutlets piping hot with ketchup or chutney.
Recipe Notes/Suggestions:
  1. If you follow food combining rules, then avoid using potato with chicken. You can use other veggies like cabbage and carrots.
  2. You can also make the cutlets using chicken keema.
  3. Garnish your chicken cutlets with onions and lemon slices before serving.
Other than the Chicken Cutlet recipe, there are some other easy snack recipes that you can try making at home too, like:
  1. Cheese Balls
  2. Vegetable Submarine Sandwich
  3. Hara Bhara Kabab
  4. Russian Sandwich

Deviled eggs, also known as stuffed eggs, Russian eggs, or dressed eggs are hard-boiled eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks, mixed with other ingredients such as mayonnaise and mustard. They are generally served cold as a side dish, appetizer or a main course, often for holidays or parties. INGREDIENTS 6 eggs ¼ cup mayonnaise 1 tsp white vinegar 1 tsp yellow mustard 1/8 tsp salt Catch Black Pepper powder INSTRUCTIONS Place eggs in a single layer in a medium-size saucepan and cover with enough water in a way that there are 1 1/2 inches of water above the eggs.

  1. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. This makes whites that are firm but still tender and yolks that are set but still creamy.
  2. Remove from heat and leave covered for 14 minutes, then rinse under normal water continuously for 1 minute.
  3. Crack the egg shells and carefully peel them off. Gently dry with paper towels.
  4. Slice the eggs in half lengthwise, removing yolks and placing them into a medium bowl. Then place the whites on a serving platter.
  5. Then comes the filling part, the main one. Part of the eternal appeal of deviled eggs is their sheer simplicity. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and black pepper powder, and mix well.
  6. Evenly disperse by heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
Recipe Notes/Suggestions:
  1. If you have trouble peeling hard boiled eggs, here's a trick: Once cool, crack the eggs and place in cold water for 10 minutes, then try peeling them. The peels almost always come off much easier.
  2. The only other tricky moment with deviled eggs is filling them. You can certainly use a spoon, but it's worth considering using a bag to pipe the filling. It's a lot neater and easier than it might seem.
  3. The eggs can be hard-boiled and peeled up to 1 day in advance and stored in the refrigerator. You can also make the filling up to 1 day ahead, but store in a piping bag or an airtight container with plastic wrap pressed onto the surface in the refrigerator.
If you're looking for an easy appetizer that doubles as a crowd-favourite, these classic deviled eggs are a must-try. Top with different combinations to treat your guests to an unexpected appetizer and a whole new take on the deviled egg. You can also try these types of egg recipes:
  1. Anda Curry/Egg Curry
  2. Ma Po Egg Plant
  3. Eggplant Tartare with Garlic yoghurt
   

Pindi chana or chhole is a no-fuss recipe which is loved and savoured by all. It derives its origin from Rawalpindi in Punjab, Pakistan and is traditionally served with bhatura. But it can be enjoyed with rice dishes too. It is usually prepared as a Baisakhi recipe. Follow this simple step-by-step method to enjoy the authentic taste of this Punjabi recipe. It can be cooked in a matter of minutes. INGREDIENTS For cooking chhole 250 gms white chickpeas or Kabuli Chana 3 cloves 2 cinnamon sticks 2 black cardamoms 2 bay leaves 1 black tea bag 1 tsp black salt For making Pindi Chana 3 tsp ginger-garlic paste or crushed ginger garlic ½ tsp Catch red chilli powder 2 tsp Catch coriander powder 1 tsp Catch garam masala 2 or 3 tsps Catch Chhole Masala 1 tsp Catch dry mango powder (Amchur powder) 2 tbsp oil Salt to taste 1 tsp lemon juice INSTRUCTIONS Cooking chhole- Soak the chhole overnight or for up to 8 hours. Make a strong cup of black tea with the tea bags. Rinse and wash the chickpeas then place them in a mixing bowl with the black tea, a little salt and the whole spices. Boil them in a pressure cooker for 10-15 minutes. If the chhole is not cooked completely, boil it for some more time. Drain the chhole and remove the spices and tea bag. Making Pindi Chana- Heat oil in a pan and saute the crushed ginger-garlic or ginger garlic paste. Once the raw aroma goes away, add Garam masala and Chhole Masala. Saute them for a minute on low flame. Add the boiled chickpeas and mix them well with the spices. Now add a little salt and check for seasoning. If it is less, then add more powdered spices or salt. Place a lid over the pan and allow the chana to cook for a good 5-7 minutes on low flame. Finally, add 1 teaspoon lemon juice and mix well. Recipe Notes/Suggestions:

  1. Serve Pindi Chana with onion rings, sliced green chilli and lemon wedges.
  2. While cooking chhole, you can tie all the spices in a muslin and make it like a bouquet, and add it to the chhole.
Since there’s no onion or tomato to be added to this recipe, it’s really quick and easy to make, especially on days when you don’t have many veggies at home. Go ahead and whip up this authentic Punjabi recipe! Other chickpeas/chana recipes you can check-
  1. Kala Chana Curry
  2. Sitaphal aur Chana Dal
  3. Aloo Choliya
  4. Sitaphal aur Chana Dal
   

No party or get-together is complete without this all-time favourite starter recipe- tandoori chicken. This Indian tandoori recipe has its roots in the Mughlai cuisine of the Mughal era. It is quite popular across the world and is known by different names like tandoori murgh or tangdi kabab. There are a few modifications done to the original recipe such as adding besan, etc., which adds aroma to this appetizer. INGREDIENTS 8 large chicken pieces with skin (2 breast pieces, 2 thigh pieces, a couple of wings) Oil to taste For the first marination 1/8 tsp Catch turmeric powder ¼ tsp Catch Kashmiri mirch powder 1 tbsp fresh lemon juice Salt as needed For the second marination 1/3rd cup thick fresh yoghurt or dahi 2 tbsp oil 1 tsp Kasuri methi 1 tsp Catch coriander powder ½ tsp Catch Kashmiri mirch powder ¼ tsp Catch pepper powder 1 ½ tsp ginger garlic paste 1 tsp Catch garam masala powder ¼ tsp amchur powder or dry mango powder INSTRUCTIONS Wash the chicken drumsticks well and wipe with disposable kitchen tissues. Slit twice or thrice. Now rub the drumsticks with the first marinade for 3 to 4 minutes to make them tender. Set this aside for 15-20 minutes. Then mix all the ingredients in the second marination and refrigerate overnight, or for 6 hours. Now mix red chilli powder in 1 tsp oil and keep aside. Pick up the drumsticks and let the extra marinade drip off into the bowl. Now preheat the oven at 240C for at least 15 minutes. Grease a foiled baking tray and place the marinated drumsticks on it. Baste with the prepared oil lightly. Grill for 15 minutes, baste with oil again and back to the oven for 5 minutes. Flip the drumsticks and baste, then bake again for 6 to 10 minutes. Recipe Notes/Suggestions:

  1. You can use food colouring if you want to skip the oil-red chilli
  2. To give it a real tandoori flavour, burn charcoal and place it on a plate. Beside the plate, place the grilled chicken and cover all these with a large utensil and leave it like that for about 4-5 minutes.
  3. Adjust the grilling time based on your oven since the chicken might get charred if you overcook it.
  4. You can skip dry mango powder if you don’t have it and add a little lemon juice instead.
  5. Discard the leftover marinade.
Serve with onion rings and green chutney, and enjoy the world’s best chicken starter recipe at home. For more tandoori chicken recipes, you can check-
  1. Chicken Kathi Roll
  2. Stuffed Chicken Breast
  3. Cola-Soya Chicken Wings
  4. Chicken Biryani Recipe

One of the most famous Punjabi dishes, Baingan Bharta, is a favourite in every Indian household. Amongst all the baingan recipes, baingan bharta remains to be the most popular and loved. The word ‘Bharta’ refers to dishes in which the ingredients are mashed either before or after the dish is prepared. It is a simple recipe that does not require a lot of spices. Serve it with hot rotis and your favourite daal, and relish the flavours. INGREDIENTS 1 large eggplant 1 medium onion, finely chopped 2 medium tomatoes, finely chopped 5-6 medium garlic cloves, finely chopped 1 green chilli, chopped ¼ tsp red chilli powder 1.5 tbsp oil ½ tsp coriander powder 1 tbsp coriander leaves Salt as required ½ tsp Catch red chilli powder 1 tbsp Catch coriander powder   Accompaniments with Baingan Bharta:   Hot rotis/parathas Daal Makhani/Daal Tadka INSTRUCTIONS Roasting the Baingan:

  1. Rinse the baingan in water and pat dry. Apply some oil all over it and keep the baingan for roasting on an open flame. Keep turning the baingan after every 2-3 minutes, on the flame, so that it is cooked
  2. Roast it till it is completely cooked and tender. Check if it is cooked well with a knife. Remove the baingan, once it is cooked and put it in a bowl of water to let it cool.
  3. Peel the skin off the roasted baingan.
  4. Chop the baingan finely, or mash it.
Making Baingan ka Bharta:
  1. In a pan, heat oil. Add the chopped onions and garlic.
  2. Saute the onions until Don’t allow them to become brown.
  3. Add chopped green chillies and saute for a minute.
  4. Add the tomatoes and mix well.
  5. Let the tomatoes saute till the oil starts separating from the mixture.
  6. Add the Catch red chilli powder and Catch coriander powder. Stir and mix well.
  7. Add the cooked baingan.
  8. Stir and mix the baingan with the onion-tomato mixture.
  9. Season with salt. Stir and saute for 4-5 mins more.
  10. Finally, stir in the coriander leaves with the baingan bharta mixture or garnish on top.
  • The yummy and delicious baingan bharta is ready to be eaten.
Recipe Notes/ Suggestions:
  1. Make sure the baingan is roasted Check how well it is cooked with a knife. If not done, keep roasting it on the flame.
  2. While buying the baingan for the bharta, select the ones that are light. A heavier brinjal indicates that it has ripe seeds, which may spoil the taste of the bharta.
Other than the Baingan Bharta recipe, there are some other Indian dinner recipes that you can try making at home too, like:
  1. Vegetable Biryani
  2. Bhindi Do Pyaaza
  3. Bangali Dal
  4. Kaala Chana Curry

Punjabi Kadhi is one of the most classic Indian festive dishes. An easy Indian lunch recipe, this dish will ensure it remains a favourite in your house. With Baisakhi coming up, we are sure you want to treat your loved ones with some authentic Baisakhi recipes. Punjabi Kadhi with pakoras will be a guaranteed hit in your house. Your search for an authentic Indian lunch recipe ends here. INGREDIENTS (1 cup = 250 ml) For Kadhi mixture: 1.5 cups of sour curd (khatta dahi) 3 cups water ½ tsp red chilli powder ½ tsp turmeric powder ½ tsp garam masala powder 1 pinch of Hing Salt as per taste 8 tbsp. besan Mustard oil/ Sunflower oil for frying pakoras For Onion Pakoras: 2 medium to large onions 1 cup besan ½ tsp red chilli powder ½ tsp turmeric powder ½ tsp garam masala powder ½ tsp ajwain Salt as per taste 1/4th cup water For Punjabi Kadhi: 1 small to medium onion 1 tbsp. chopped ginger 1 tbsp. chopped garlic 8-10 fenugreek seeds 2 green chillies, chopped 2 red chillies, broken 1 tsp cumin seeds (jeera) 1 pinch of Hing 8-10 curry leaves 2 tbsp mustard oil 1 tsp Catch Garam Masala Accompaniments with Punjabi Kadhi:

  1. The most popular accompaniment is steamed rice or jeera rice
  2. Hot rotis / parathas
INSTRUCTIONS Making curd mixture for Kadhi:
  1. In a bowl, take the sour curd and whisk it well until smooth.
  2. Add 8 tbsp. besan, 1/2tsp. Catch red chilli powder, ½ tsp. Catch turmeric powder, ½ tsp. Catch garam masala powder and 1 salt to the whisked curd.
  3. Add 3 cups of water and stir well.
  4. Make sure there are no lumps and stir the mixture well.
  5. If necessary, use a blender. However, make sure not to overdo it.
Making Onion Pakoras:
  1. Take 1 cup besan in a bowl, add ½ tsp ajwain, ½ tsp. Catch red chilli powder, ½ tsp Catch garam masala powder, and salt as required.
  2. Add 1 cup thinly sliced onions
  3. Mix everything well and keep aside for 30 mins.
  4. This will allow the onions to release water. Accordingly add some water to the mixture, to make a thick batter.
  5. Heat oil for deep frying in a kadhai. Fry the pakora mixture.
  6. Fry until the pakoras are crisp and turn golden.
  7. Place them on a tissue to get rid of the extra oil after frying.
Making Punjabi Kadhi Pakora:
  1. In another pan, heat 2 tbsp mustard oil.
  2. Add 1 tsp cumin seeds, 8-10 fenugreek (methi) seeds, and 1 pinch of Catch hing. Allow the cumin seeds to crackle and the methi seeds to change colour. Fry on a low flame.
  3. Add 1/3rd cup chopped onions. Fry and sauté on a low flame.
  4. Add 1 tbsp chopped ginger, 1 tbsp chopped garlic and 2 green chillies. Let the mixture sauté on a low flame.
  5. Now, add the curry leaves and the red chillies.
  6. Add the curd mixture and let it boil.
  7. Increase the flame and let the mixture boil.
  8. If the Kadhi becomes too thick, then add some water.
  9. Now, add the pakoras.
  10. Cover the lid and let the pakoras be soaked in the Kadhi for 10 minutes.
  11. Lastly, sprinkle some Catch garam masala powder on the Kadhi.
  12. Your delectable Punjabi Kadhi is ready to eat.
Recipe Notes/Suggestions:
  1. Try using sour curd for a better taste. If you do not have sour curd, then add some dry mango powder in the Kadhi.
  2. Use mustard oil for frying the pakoras as it adds a sharp taste to the Kadhi.
  3. You could also bake the pakoras if you want to avoid frying them.
  4. The onion pakoras can be prepared before-hand and kept aside.
Other than the Punjabi Kadhi recipe, there are some other easy vegetarian recipes that you can try making at home too, like:
  1. Besan Gatta Curry
  2. Gujrati Kadhi
  3. Andhra Cucumber Dal-Dosakaya
  4. Kadhi Pakora

Chicken curry is one of the most sought-after Indian dishes. An easy Indian dinner recipe, chicken curry can be prepared in a few minutes and tastes delicious. It requires the use of basic ingredients, and the best is that it can be cooked even by an amateur cook. Enjoy this lip-smacking dish with your loved ones. INGREDIENTS 1 cup = 240 ml. ½ kg bone-in chicken (optional – boneless) 2-3 tbsp. Oil 1 small bay leaf (tej patta) 4 cloves (laung) 2 inch cinnamon stick (dalchini) 3 green cardamom (elaichi) ½ tsp. Catch cumin powder (jeera) 2 green chillies 3 medium onions (finely chopped/grated/paste) 1 tbsp. ginger garlic paste 2 medium tomatoes (chopped/puree) ¼ tsp. Catch turmeric powder (haldi) Salt as needed ¾ tsp. or 1 tsp Catch red chilli powder (as per taste) 1 ½ tsp. Catch garam masala powder chopped coriander or mint leaves ½ - 1 cup hot water Optional: 2 tbsp. yoghurt or curd/ 10 cashews (ground to a paste) Accompaniments with Chicken Curry:

  1. Plain rice/ pulao / jeera rice
  2. Indian soft breads: Naan or rotis
  3. Any variety of raita would taste great too
INSTRUCTIONS Preparation:
  1. Wash chicken thoroughly and drain off the water completely.
  2. Chop onions and tomatoes finely. Make the ginger garlic paste.
How to make Chicken Curry:
  1. First, heat oil in a deep pan, add all the dry spices and fry till you get the aroma, just for about a minute.
  2. Add onions and chillies. Fry evenly till golden. Add the ginger garlic paste and fry till the raw smell goes off.
  3. Next, add the mashed tomatoes or puree, Catch turmeric powder and salt. Mix well and cook until the tomatoes turn soft.
  4. Add curd or cashew paste and Catch red chilli On a low flame, cook until the raw smell goes away.
  5. Add chicken, Catch garam masala powder and coriander or mint leaves. Fry till the meat turns white. This takes about 3 minutes.
  6. In a separate pot, heat 1 cup of water. Use the water cautiously, as sometimes, chicken may release moisture.
  7. Pour hot water just enough to make a thick gravy. Do not add too much water.
  8. Cover and cook on a medium flame till it is cooked
  9. Add salt as per requirement.
  • Cover and cook on a low flame for 3-5mins. When the chicken is cooked completely, it will fall off the bone easily.
  • Lastly, add the coriander leaves, cover and switch off the heat.
  • Relish the taste of the best chicken curry dish.
Recipe Notes/ Suggestions:
  1. Chicken curry always tastes better with bone-in chicken. However, boneless chicken can be used.
  2. Adding cold water to chicken can make it hard or tough, so make sure to use hot water.
  3. If you are using natu kodi / kozhi (country chicken), you can make this chicken gravy in a pressure cooker and cook for 4 whistles on a medium flame.
Other than the Chicken Curry recipe, there are some other easy Indian dinner recipes that you can try making at home too:
  1. Anda Curry/Egg Curry
  2. Malai Kofta Curry
  3. Paneer Kofta Curry
  4. Nargisi Anda

Chicken Korma is a gravy dish that is made of rich dry fruits, spices, nuts, yogurt, seeds, coconut and many more spices. It is said to have originated in the Mughal era. The Chicken Korma recipe differs in each region, but this one will be a guaranteed hit amongst your loved ones. INGREDIENTS For marination: ½ kg chicken (bone-in) 3 tbsps yogurt or curd 1 tbsp ginger garlic paste (ground in equal quantities) ¾ - 1 tsp Catch garam masala powder 1 ¼ tsp Catch red chili powder 1 tsp Catch turmeric powder Salt as needed To fry and make paste: 1 ½ - 2 tbsp oil or ghee 2-3 green cardamoms 1 cup sliced onions 6 cashews 4 almonds (optional) 4 tbsps yogurt For Chicken Korma Gravy: 1 small bay leaf 4 cloves 2-inch cinnamon stick 1 cardamom 1 -2 green chilies (slit) 1 – 1 ¼ cup water Some salt ½ tbsp. Catch coriander powder ½ - ¾ tsp. Catch garam masala powder ¼ tsp. Catch red chili powder (optional) Handful of chopped coriander leaves Accompaniments with Chicken Korma:

  1. Butter Naan/Roti or any other Indian bread
  2. Steamed Rice/Jeera Rice
INSTRUCTIONS
  1. Marinate the chicken with curd, ginger-garlic paste, Catch turmeric powder, salt, Catch red chili powder and Catch garam masala. Keep aside for at least 30 minutes.
  2. Heat a pan with oil and add cardamoms. Add sliced onions and fry them until golden brown. Add cashews and almonds. Cool these completely.
  3. Add the cooled onions and nuts in a blender.
  4. Add yogurt to this mixture.
  5. Make a smooth paste of these and set aside.
  6. To the same pan, add 1 tsp oil and heat it.
  7. Sauté bay leaf, cinnamon stick, cloves and cardamom in oil for a minute. Add green chilly too.
  8. Add marinated chicken. Fry on a medium heat until the raw smell of ginger garlic paste goes away.
  9. Add the onion curd paste. Pour 1 cup water and mix well.
  10. Add salt, Catch coriander powder and Catch garam masala. If required, you can also add Catch red chili powder, for colour.
  11. Cover and cook on a low flame until chicken is cooked to tender.
  12. Cook further till the gravy reaches a desired consistency.
  13. Garnish with coriander leaves and enjoy the Chicken Korma.
Recipe Notes/Suggestions:
  1. Crisp fried onions are one of the main ingredients of Chicken Korma which you can use on top to garnish.
  2. The gravy tastes better two hours after preparation as the chicken absorbs the taste.
Other than the Chicken Korma recipe, there are some other easy dinner recipes that you can try making at home too, like:
  1. Chicken Black Pepper Sauce

Keema Samosa is a popular road-side snack that is deep-fried and delicious. This snack recipe is made using a mutton filling and maida. Ideal for snacking, Keema Samosa is an easy-to-prepare recipe that will gain you great amount of appreciation at home. INGREDIENTS 500 gms minced mutton 1 inch ginger 1 ½ teaspoon Catch garam masala powder 2 tablespoons chopped mint leaves (pudina) 4 finely chopped green chillies ½ cup refined oil 300 gms all-purpose flour 3 garlic cloves 2 tablespoons chopped coriander leaves 1 finely chopped onion 1 tablespoon yogurt 1 tablespoon salt Accompaniments with Keema Samosas:

  1. Pudina Chutney
  2. Imli Ki Chutney
  3. Ketchup
  4. Sliced onions and lemon
INSTRUCTIONS
  1. Make a stiff dough with the maida, 4 tablespoons oil and salt. Make 20 medium-sized balls of this dough.
  2. Roll thin round chappatis of the balls. Heat a tava and roast the chappati on one side only.
  3. Make all the chappatis in the same way. Now cut each chappati into two pieces and keep them covered.
  4. Using a little water make a thick paste of 2 tablespoons maida and keep aside. Make a paste of ginger and garlic.
  5. Heat oil in a frying pan and fry the onions, chilies and ginger-garlic paste.
  6. Now add the minced meat, salt and cook on a low flame till done.
  7. Add the Catch garam masala powder, curd, coriander and mint leaves, and cook for some more time.
  8. Remove from the flame and let it cool. Make a cone of each half chappati and fill with the mince.
  9. Then seal the edges with the flour paste. Make samosas with the rest of the chappatis in the same manner.
  10. Heat oil well and deep fry the samosas till golden brown. Serve hot.
Recipe Notes/Suggestions:
  1. Chicken can be used as a substitute to mutton. For vegetarian options, opt for tofu, paneer or veggies.
  2. If you plan to make it for a party, then prepare it ahead of time and let the flavours set in.
  3. If you like the samosas to be extra spicy, then add more green chilies for the extra kick.
Other than the Keema Samosa recipe, there are some other easy snack recipes that you can try making at home too, like:
  1. Lamb Kathi Roll
  2. Chicken Kathi Roll
  3. Samosa

Sheer Khurma or Sheer Korma is a rich Mughlai vermicelli pudding that is one of the easiest Ramadan recipes made at home. Consisting of milk, ghee and various rich dry fruits, this is a household favourite during other festivals as well. ‘Sheer’ stands for milk and ‘Khurma’ stands for dates in Persian language. INGREDIENTS 500 ml milk 1 tbsp ghee 1 – 1.5 tbsp sugar or as required (dates and raisins add sweetness too so, add the sugar accordingly) ½ cup broken sevaiyaan (vermicelli) 7-8 cashews, broken (kaju) 8-9 almonds, sliced (badam) 8-9 unsalted pistachios (pistas) 8-9 dates, seedless, chopped 4 green cardamoms (choti elaichi) (crushed to a powder) ½ - 1 tbsp chironji (charoli) 1 tbsp golden raisins (kishmish) ½ - 1 tbsp rose water INSTRUCTIONS

  1. Roast the sevaiyaan till golden and keep aside. You can roast the sevaiyaan in ghee for better taste.
  2. In the same pan, heat ghee and add chopped dry fruits and sauté for 3-4 minutes, stirring often.
  3. Heat milk in a saucepan and let it come to a boil. Lower the flame and simmer for 8-10 minutes, till the milk slightly thickens.
  4. Add the roasted sevaiyaan and sugar to the milk and simmer till the sevaiyaan are cooked and have become soft for about 8-10 minutes on a low flame.
  5. The milk will also thicken and reduce in volume.
  6. Add the whole dry fruit mixture and cardamom powder.
  7. Switch off the flame and stir.
  8. Taste the Sheer Khurma and add more sugar, if required.
  9. Serve the delectable dessert hot, warm or chilled.
  10. You can also garnish with saffron strands/rose petals/ dry fruits/cardamom powder.
Recipe Notes/Suggestions: If you are using dry dates then don’t sauté them in ghee, instead cook them in milk. You can also soak overnight to soften them. Other than the Sheer Khurma recipe, there are some other easy Ramadan recipes that you can try making at home too, like:
  1. Chicken Kathi Roll
  2. Chicken Cutlet Recipe

A rich and tasty Mughlai dish that finds its roots in Afghanistan, this dish is relished by all who love some spicy curry recipe. This finger-licking dish is easy to prepare and leave everyone smiling. INGREDIENTS 1 whole chicken 1 tsp ginger 1 tsp garlic 1 tsp kachri 1 tsp yellow chili powder 1 tsp Catch turmeric powder 200 gms curd a pinch of Catch garam masala powder 2 tbsps Bengali gram flour 1 tsp cumin powder 200 gms tomatoes 200 gms onions 3-4 cardamoms 2-3 cinnamon sticks 2-3 cloves Bay leaves Green coriander leaves 50 ml cream 4 -5 ground cashews 2 tbsps Vegetable Oil Accompaniments with Afghani Chicken:

  1. Naan/Roti/any other Indian bread
  2. Jeera Rice/Steamed Rice
INSTRUCTIONS
  1. Clean the chicken, debone it and cut it into pieces.
  2. Grind the ginger and garlic.
  3. Beat curd and mix it with ginger garlic paste.
  4. Add kachri, yellow chili powder, Catch turmeric powder, Cumin powder, Catch garam masala powder and Bengal gram flour.
  5. Mix well and add salt.
  6. Add chicken to the curd mixture and set them aside for an hour.
  7. Put pieces of chicken on a skewer and grill over live charcoal till chicken is half done and remove it.
  8. Chop tomatoes and onions.
  9. In a frying pan, heat some oil and add Catch garam masala powder, chopped onions and sauté.
  10. Add tomatoes and sufficient water to make a thick gravy. Cook for about 10 minutes. Add cashew paste and chicken.
  11. Cook till the chicken is tender.
  12. Add the cream and garnish with coriander leaves.
  13. Serve hot.
Other than the Afghani Chicken recipe, there are some other dinner recipes and snacks that you can try making at home too, like:
  1. Lagan ka Gosht
  2. Shahi Paneer
  3. Aloo Murg
  4. Murg Hara Pyaz

With its origin in Middle East, Chicken Kebab is one of the most popular appetizers amongst all meat lovers. Tradition has it that the dish was first invented by medieval soldiers who used their swords to grill meat over open-field fires. You know a kebab is cooked right when the meat is cooked just about right and the meat gets the flavor of the spices. INGREDIENTS (1 cup = 240ml) 250 gms boneless chicken 2-3 tbsps thick curd 2 tbsps oil Salt as required 1 ½ tbsp lemon juice ¾ tsp Catch garam masala powder 1 – 1 ½ tsp ginger garlic paste ¾ - 1 tsp Catch red chili powder 1 medium onion Accompaniments with Chicken Kebab: Raita Mint Chutney/Coriander chutney Onions & lemon INSTRUCTIONS Marination:

  1. Wash chicken and drain water completely.
  2. Mix all the ingredients like boneless chicken, curd, Catch red chili powder, Catch garam masala powder and marinate.
  3. Cover completely. Refrigerate overnight or at least for 4 hours.
  4. Line the chicken and onions alternately on the skewers.
Making Chicken Kebab:
  1. Preheat the oven to 240°C for minimum 15-20 minutes.
  2. Place them in a tray and grill for 15 minutes.
  3. After 15 minutes, flip them and grill for another 15 minutes. In the last 5 minutes, move the tray to the top rack or broil. At this stage, you can brush some butter or oil over the kebabs if you prefer.
  4. Serve Chicken Kebab with mint chutney or raita.
Recipe Notes/Suggestions:
  1. These chicken kebabs go well in salads or wraps as well.
  2. They can also be grilled on charcoal fire or on a grill pan on the stove.
Other than the Chicken Kebab recipe, there are some other Indian snack recipes, that you can try making at home too, like:
  1. Club Sandwich
  2. Lamb Kathi Roll
  3. Cheese Balls
  4. Mexican Wrap

Chicken pakora is one of the easiest Ramadan recipes that can be prepared at home. It is boneless chicken fritters, which make it a delectable snack for the rains. The pakoras taste better when they are deep fried than stir fried, so enjoy some snacking without feeling guilty, because you deserve it. INGREDIENTS 500 gms boneless chicken pieces, washed well Salt (as per taste) 1 tbsp Catch red chili powder ¼ tsp Catch turmeric powder 2 tsp ginger-garlic paste ½ tsp Catch garam masala powder ½ tsp roasted coriander seeds powder ½ tsp Catch black pepper powder 3 tbsp besan/chickpea flour 1 tbsp corn flour Egg white/1 egg Oil for deep frying 4-5 curry leaves 3-4 vertically slit green chilies Accompaniments with Chicken Pakora:

  1. Sliced onions and lemon
  2. Coriander chutney/Pudina chutney
  3. Ketchup
INSTRUCTIONS
  1. Firstly, take a bowl, into it add boneless chicken.
  2. Add salt as per taste, add Catch red chili powder, Catch turmeric powder, ginger garlic paste.
  3. Add coriander seed powder, Catch garam masala powder and black pepper powder.
  4. Mix all the ingredients well.
  5. Add chickpea flour to it, add corn flour and mix well.
  6. Add egg white to the mixture.
  7. Mix the whole mixture and keep it aside. Let it marinate for 10-15 minutes.
  8. Add oil in a wok and heat it.
  9. Add the chicken pieces into the oil and deep fry until they turn golden red on medium flame for about 10 minutes.
  10. Add slit green chilies and curry leaves into the oil.
  11. Stir the chicken pieces up and down while frying.
  12. Remove the fried chicken pieces from the oil.
  13. Place a tissue paper and serve the chicken pieces on them.
  14. Serve them hot with chai.
Recipe Notes/Suggestions:
  1. You can also use rice flour for the covering instead of chickpea flour.
  2. The curry leaves and green chilies are for the aroma and for an added taste, so they are optional.
Other than the Chicken Pakora recipe, there are some other easy Ramadan recipes and snacks that you can try making at home too, like:
  1. Keema Samosa
  2. Veg Samosa
  3. Chicken Kathi Roll

An authentic Bengali chicken curry, Chicken Rezala is a delicious white chicken gravy. Very few places in the country serve this yummy dish. It is believed that Chicken Rezala was first prepared by the Royal Chefs in Bengal. One of the tastiest Mughlai dishes, it is mostly prepared during Pohela Boisakh, an important Bengali festival and special occasions. INGREDIENTS 1 whole chicken 1 cup onion paste 2 tbsps ginger garlic paste 10-12 whole cashews 2 tbsps poppy seeds 1 cup yoghurt 2 cinnamon sticks 4-5 green cardamom pods 4-5 cloves ½ tsp Catch black pepper powder 1 bay leaf ½ tsp white pepper powder 1 tbsp Catch coriander powder Salt & sugar as per taste 2 tbsps ghee 2 tbsps vegetable oil Accompaniments with Chicken Rezala: Butter Naan/Roti/any other Indian bread Jeera Rice/Steamed Rice/Biryani INSTRUCTIONS

  1. Make a smooth paste with cashew and poppy seeds in a spice grinder and keep aside.
  2. Marinate the chicken pieces with onion paste, ginger and garlic paste, yoghurt, salt and keep aside for an hour.
  3. After marination, take a pan and heat ghee and oil. Fry green cardamom pods, cloves, bay leaf, cinnamon sticks till the fragrance comes from the spices and add the marinated chicken along with the marination and cover the pan. Cook on medium heat for 20 minutes.
  4. After 20 minutes, open the lid and add the cashew and poppy seed paste, white pepper powder, Catch coriander powder, Catch black pepper powder, sugar and mix with the chicken. Cook with lid on medium heat for 20 minutes.
  5. Boil the gravy till it becomes creamy in texture on high flame.
  6. Serve hot.
Recipe Notes/Suggestions:
  1. Marinate the chicken overnight for a better taste.
Other than the Chicken Rezala recipe, there are some other Indian dinner recipes and tasty non-vegetarian dishes, that you can try making at home too, like:
  1. Chicken Black Pepper Sauce
  2. Fish Amritsari
  3. Egg Curry
  4. Rogan josh

A delicious snack that can be enjoyed during tea time, Dahi Kebab is rich, creamy and irresistible. Dahi ke kebab or Dahi Kebabs are a common vegetarian kebab preparation that are easy to prepare and do not require much efforts. They are loved by many for their soft, mouth melting interior texture and their crisp exterior. INGREDIENTS 2 cups fresh dahi or curd or yogurt (or 3/4th cup hung curd) 1 ¼ cup crumbled paneer 8-10 chopped cashewnuts ¼ cup chopped onions (finely chopped) 1 ½ tsp ginger paste 1-2 green chilies chopped or paste 1 – 1 ¼ tsp Catch garam masala powder ½ tsp Catch jeera powder ¼ tsp Catch black pepper powder 2-3 tbsp besan (chickpea flour) Salt as required Finely chopped coriander leaves for garnishing Oil for shallow frying Accompaniments with Dahi Kebab:

  1. Pudina Chutney
  2. Coriander Chutney
  3. Ketchup
  4. Imli Ki Chutney
INSTRUCTIONS Making Hung Curd (optional if you want to use hung curd)
  1. Place a clean muslin cloth over a sieve or filter. Pour the curd and bring together the edges of the cloth. Then wring the cloth to drain up excess whey from curd.
  2. Place a heavy object like 2-3 ceramic bowls over the curd pack. Refrigerate for 12- 14 hours.
  3. Hung curd is ready.
Making Dahi Kebab
  1. Crumble paneer and add it to a mixing bowl along with hung curd.
  2. Add all the ingredients and mix with the spices- Catch garam masala powder, Catch jeera powder and Catch black pepper powder. Mix well, to make a non-sticky dough.
  3. Divide the dough to equal sized balls. Flatten them. Then roll them in besan. Shake them off gently to remove excess flour. Set aside for 5-7 minutes.
Frying the Dahi Kebab
  1. Heat up oil for shallow frying.
  2. When the oil is just hot enough, drop the kebabs one after the other. Next fry them on a medium flame. Flipping to the other side when one side turns golden.
  3. Fry all the kebabs until golden and crisp.
  4. Serve hot.
Recipe Notes/Suggestions:
  1. Instead of shallow frying, you can also deep fry the kebabs.
  2. Make sure the curd is not too sour.
  3. Try and use home-made curd.
Other than the Dahi Kebab recipe, there are some other easy vegetarian snack recipes that you can try making at home too, like:
  1. Samosa
  2. Vegetable and Cheese Burger
  3. Club Sandwich

Amritsari Chole is an authentic style Punjabi dish of chickpeas which is a favourite amongst Indians throughout the world. It serves as a great lunch or dinner recipe and is easy to prepare. The Amritsari Chole and Bhatura combination is not only a hit in the Northern part of India, where it originally belongs, but also in households all over the country. INGREDIENTS For Chole 2 cups dried white chickpeas (chole) soaked overnight in enough water 2 cinnamon sticks 4-5 black cardamom 1 large bay leaf 1 tsp ginger paste 4 tsp black tea leaves or 3 tea bags ¼ tsp baking soda, optional salt as required For the Chole gravy 1 large onion, chopped 3-4 medium sized tomatoes, chopped 1 tsp chopped ginger 4-5 green chilies, slit 2 tsp Catch jeera powder 2 tsp coriander powder 2 tsp fennel powder (optional) 2 tsp dry mango powder 1 tsp Catch red chili powder 2 tsp Catch garam masala powder 3-4 tbsp oil few coriander leaves Accompaniments with Amritsari Chole:

  • Garlic Naan
  • Kulcha
  • Bhatura
  • Steamed rice
  • Sliced onions and lime
INSTRUCTIONS Cooking Chole
  • Soak the dry chickpeas in water overnight for 8-9 hours.
  • Next day, pressure cook the soaked chickpeas adding the whole spices, mentioned above with salt and tea leaves wrapped tightly in a muslin cloth.
  • Pressure cook for 8-10 minutes or till the chickpeas are totally cooked.
  • Strain the chickpeas and preserve the stock along with the whole spices. Discard the tea leaves.
Making the gravy
  • In a large pan, heat oil. Add the chopped onions, fry till golden brown.
  • Add slit green chilies and fry for a minute.
  • Add the chopped tomatoes and ginger, and sauté till tomatoes turn soft and mushy.
  • Add the cooked chole and sauté for 5-6 minutes.
  • Add the Catch cumin powder, Catch red chili powder, Catch garam masala powder, coriander powder, dry mango powder and the rest of the spices. Stir and sauté for a minute.
  • Now add the strained stock about 2.5-3 cups to the chole. If the stock is less, then you can add some water.
  • Cook the whole mixture and let it simmer till the gravy thickens.
  • Check the salt and seasonings and add more if required.
  • When the gravy thickens, turn off the heat and serve it hot with garnishing of coriander leaves.
Recipe Notes/Suggestions:
  • You can use canned chickpeas instead of dry chickpeas
  • The baking soda is optional and is only used to make the chole soft
  • Pressure cooker will help to cook the chole faster
Other than the Amritsari Chole recipe, here are some other Indian dinner recipes and vegetarian lunch recipes that you can try making at home too, like:

Not many must have heard of this preparation but it is one of the easiest rice dishes and equally nutritious. A great tiffin snack for kids as well as adults, beetroot rice is a delicious combination of sweet beetroot which blends perfectly with the spices and rice. INGREDIENTS (1 cup = 240ml) 2 cups cooked rice 2 tbsp oil 2 tbsp peanuts ½ tsp cumin seeds 1 tsp ginger paste or freshly grated 1 green chili, finely chopped 1 cup onion, sliced 1 cup beetroot, grated Salt, as required 1 tsp Catch red chili powder 1 tsp coriander powder ½ tsp Catch garam masala powder 2 tbsp coriander leaves, finely chopped 1 tbsp mint leaves, finely chopped 2 tsp lemon juice Accompaniments with Beetroot Rice:

  • Yogurt/Raita
  • Mint Chutney
INSTRUCTIONS
  • Heat the oil in a pan on medium flame. Once hot, add peanuts and sautee till peanuts are brown.
  • Add cumin seeds and let them sizzle.
  • Add ginger paste, green chilies and onions with a sprinkle of salt. Cook till onions are soft and light pink in color.
  • Now mix in grated beetroot and cook till soft.
  • Add the spices – Catch red chili powder, coriander powder, Catch garam masala powder. Mix well and cook for a minute.
  • Add cooked rice and salt if required. Mix gently and let it cook for 2-3 minutes.
  • Sprinkle the coriander leaves, mint leaves and lemon juice. Mix well and turn the heat off.
Recipe Notes/Suggestions:
  • The addition of lemon juice balances the sweetness of the beetroot.
  • The addition of spices is as per preference.
  • Mint leaves are optional and just for additional taste.
Other than the Beetroot Rice recipe, here are some other Indian lunch recipes that you can try making at home too, like:

Cafreal is a delicious dish that originated in Mozambique and was later adopted by the Portuguese and brought to Goa. The dish was brought to Goa about a hundred years ago and is still relished by all meat lovers. INGREDIENTS 500 gms of chicken A small bunch of coriander leaves 8-10 whole black peppercorns 8-10 cloves 3-4 green chilies 1 stick of cinnamon 1 tbsp khus-khus 1 tsp cumin seeds ½ tsp Catch turmeric powder A small ball of tamarind An inch of fresh ginger 6-8 cloves of garlic Salt, as required 2-3 tbsp cooking oil  Accompaniments with Chicken Cafreal:

  • Onions and lime
  • Chutney
  • Ketchup
INSTRUCTIONS
  • Wash and cut chicken into big pieces.
  • Grind all the ingredients mentioned including the Catch turmeric powder for marination with very little water to a smooth thick paste.
  • Marinade chicken with this paste, cover and refrigerate for 6-8 hours.
  • After marination, heat a big pan.
  • Heat oil in the pan.
  • Keep the heat on medium flame and arrange all the chicken pieces evenly over the oil.
  • Cover and cook for 7-8 mins.
  • Remove the cover, flip the pieces, add some salt to taste. Mix and let it cook covered for another 7-8 mins.
  • Remove the cover and cook uncovered, until all the moisture evaporates and cafreal gets dry.
  • Check with toothpick if the chicken is cooked.
  • Once it starts browning up and gets soft, remove from heat and serve.
Recipe Notes/Suggestions: Cafreal is usually prepared with chicken legs but you can prepare it with chicken thighs too. You can also use readymade Cafreal powder. Other than the Chicken Cafreal recipe, here are some other Indian dinner and Indian lunch recipes that you can try making at home too, like:

Chili Baby Corn is a crunchy and delicious appetizer that is popular in a lot of social gatherings. The spicy, tongue-tickling dish is an assortment of ingredients ranging from spring onions to splash of Oriental sauces. INGREDIENTS 1 cup sliced baby corn 2 tbsp oil 3 slit green chilies ½ tsp finely chopped ginger 1 tsp finely chopped garlic ½ cup finely chopped spring onions, green and white 2 tsp finely chopped celery ½ cup sliced capsicum 1 tsp soya sauce 1 tbsp chili sauce ½ tsp vinegar 1 tsp sugar Salt, as required 1 tsp corn flour Oil for deep-frying 2 tbsp chopped green spring onions To be mixed into batter (with ½ cup water) ½ cup maida ¼ cup corn flour ¼ tsp Catch black pepper powder Salt, as required Accompaniments with Chili Baby Corn:

  • Sichuan Sauce
  • Ketchup
  • Chili Sauce
INSTRUCTIONS
  • Combine the corn flour and 2 tbsp of water in a bowl, mix well. Keep aside.
  • Heat the oil in a deep non-stick pan and dip a few baby corn pieces in the prepared batter (maida, corn flour and Catch black pepper powder with salt) and deep-fry few at a time, till they turn light brown from all the sides. Keep aside.
  • Heat the oil in a pan, add green chilies, ginger, garlic, spring onion whites and greens, and celery. Sauté on a medium flame for 2 mins.
  • Add the capsicum and sauté on a medium flame for 1 min.
  • Add the soya sauce, vinegar, chili sauce, corn-flour- water mixture, sugar and salt. Mix well and cook on a medium flame for a few seconds, while stirring continuously.
  • Add the deep-fried baby corn, mix well and cook on a medium flame for 1-2 mins, while stirring continuously.
  • Garnish with chopped spring onions.
  • Serve hot.
Recipe Notes/Suggestions: Ensure the baby corn is not sliced too thin, or you will lose the crunch. Other than the Chili Baby Corn recipe, here are some other Indian snack recipes that you can try making at home too, like:  

A great combination of sweet and spicy, this honey chilli potato recipe is ideal for kids and adults. It serves as a delicious appetizer in parties or even as an evening snack for kids. This crisp potato recipe will be an instant hit in your house, once you learn how to cook it in a few easy steps. INGREDIENTS For the potatoes: 2 potatoes, peeled and sliced 3-4 tbsp maida Salt as required 1 tsp Catch red chili powder Oil, for deep frying For the base: 1 tsp oil 2 spring onions (with stalk), sliced 1 tbsp garlic paste 1 capsicum, sliced 2 tbsp honey Salt, as required ¼ tsp soya sauce 3 tsp white sesame seeds 2 tsp chili sauce Accompaniments with Honey Chili Potato:

  • Ketchup
  • Red Chilli Sauce
  • Sichuan Sauce
INSTRUCTIONS For the potatoes:
  • In a bowl, add the maida, Catch red chili powder and salt.
  • Add the sliced potatoes and mix well till the potatoes are coated.
  • Heat oil in a pan and deep fry the potatoes until golden. Keep aside.
For the base:
  • In a pan, add oil, garlic paste and spring onions. Sauté on high flame for a minute.
  • Add capsicum, honey, salt, soya sauce chilli sauce. Sauté for 2-3 minutes.
  • Add the deep-fried potatoes and sesame seeds. Mix well and serve hot.
Recipe Notes/ Suggestions:
  • Honey Chilli Potato is a deep-fried recipe but it can also be pan fried
  • You can alter the spiciness as per preference
Other than the Honey Chilli Potato recipe, here are some other Indian dinner and snacks recipes that you can try making at home too, like:    

A South-Indian styled mango rice recipe, this one is filled with spices and irresistible taste. This recipe is from Andhra Pradesh which is mostly prepared during Ugadi in substitution of Lemon Rice. The tanginess of mangoes and the blend of spices in this dish will leave you wanting for more. INGREDIENTS (1 cup = 240 ml) 2 cups cooked rice 1 ½ tbsp oil ½ tsp mustard seeds ½ tsp chana dal 1 tsp urad dal 1 tbsp peanuts 5-6 curry leaves 1 dried red chili, broken in 2 pieces ½ tsp ginger paste 2 green chilies, slit ¼ tsp Catch turmeric powder a pinch of Catch Hing 1 medium raw mango 2 tbsp fresh coconut Salt, as required Accompaniments with Mango Rice:

  • Kachumber Raita
  • Yogurt
  • Papad/Chips
INSTRUCTIONS
  • Cook rice or use leftover rice.
  • Wash and peel the raw mango. Grate and measure it to 1 cup.
  • Heat the oil in a pan on medium flame. Once hot, add mustard seeds. Let them pop.
  • Add chana dal and peanuts.
  • Roast them with constant stirring till they turn brown.
  • Then add urad dal and roast it till light brown.
  • Add dry red chili and curry leaves. Fry for a few seconds.
  • Add ginger paste and green chili. Sauté for a few seconds.
  • Add Catch turmeric powder and Catch Hing.
  • Immediately add grated mango and salt. Mix it and cook for 2 mins or till the mango gets tender.
  • Add coconut and mix. Cook it for a minute, so coconut gets roasted.
  • Add cooked rice.
  • Mix it well till the rice gets the yellow colour.
  • Cook it for 2-3 mins.
  • Turn off the flame and serve hot.
Recipe Notes/ Suggestions: If you are making it for a special occasion, you can also add cashew nuts to the recipe. Other than the Mango Rice recipe, here are some other Indian dinner and Indian lunch recipes that you can try making at home too, like:

Nargisi Kofta is a great addition to your dinner menu. The authentic taste of spices blended with meat and eggs will leave you wanting for more. A fairly simple dish to prepare, your loved ones will definitely appreciate you for this delicious dish. INGREDIENTS For the Koftas: 8 eggs 500 gms finely minced lamb 1 medium sized onion, finely chopped 1 tbsp garlic, finely chopped 1 tsp Catch turmeric powder ½ tsp Catch red chili powder 1 tsp Catch garam masala powder Salt, as required ½ cup rice flour 6-8 cups vegetable oil for deep-frying For the gravy: 2 medium-sized onions, finely chopped 2 tsp garlic paste 2 tsp ginger paste 3 medium tomatoes (ground to a smooth paste, do not add water while grinding) 2 tsp Catch coriander powder 1 tsp cumin powder ½ tsp Catch turmeric powder ½ tsp Catch red chili powder 1 tsp Catch garam masala powder 8 tbsp fresh yogurt 3 tbsp vegetable cooking oil Salt, as required Coriander leaves for garnishing Accompaniments with Nargisi Kofta:

  • Butter Naan/Roti/Garlic Naan
  • Steamed Rice
INSTRUCTIONS
  • Boil 6 eggs till hardboiled. Immerse immediately in cold water and peel. Keep aside.
  • To prepare the Koftas: Put the minced lamb, finely chopped onions, garlic, Catch turmeric powder, Catch red chili powder, Catch garam masala powder, 1 egg and salt, to taste, in a large bowl. Mix well to form a smooth paste. Divide into 6 equal portions.
  • Take one egg and a portion of the lamb mix. Wrap the lamb mix around the egg and smooth with your hands to form an even casing around the egg till it is fully covered.
  • Repeat for all the remaining hardboiled eggs. Place all in a plate.
  • Sprinkle all coated eggs with a fine dusting of rice flour.
  • Heat the oil for deep-frying in a deep pan. Whisk the last remaining egg in a bowl and dip each lamb-coated egg in some of this whisked egg, gently shake off the excess and deep-fry till golden. When done, drain and place on paper towels.
  • To prepare the gravy: Heat the cooking oil (3 tbsp) in a deep pan and add the chopped onions. Fry till light golden in colour and then add the ginger and garlic pastes.
  • Fry for 2-3 mins and add the tomato paste and all the spice powders including the Catch garam masala powder. Mix well. Fry till the oil begins to separate from the masala.
  • Add the yogurt and ½ a cup of water to the masala. Mix well and cook for 2 more mins.
  • Now add the prepared koftas to the gravy and fold in very, very gently to coat on all sides.
  • Cook for 1 more minute and turn off the flame. Slice the eggs in half horizontally.
  • Garnish the dish with chopped coriander and serve hot.
Other than the Nargisi Kofta recipe, here are some other Indian dinner and lunch recipes that you can try making at home too, like:

Kurma or Korma is a curry made using veggies or meat along with yogurt, spices and coconut. Based on different regions, the ingredients used to make a kurma recipe differ. The one shared here is a South-Indian style Kurma recipe that is quick and easy to prepare. INGREDIENTS (1 cup = 240ml) 3 tbsp fresh coconut, grated 8-10 cashew nuts 1 tbsp fried gram 1 tbsp roasted poppy seeds (optional) 2 tbsp oil 1 small bay leaf 1 star anise 1 strand mace (optional) ½ tsp jeera 2 green cardamoms 3 cloves 1-inch cinnamon 1 cup onions, finely chopped 1 ½ tsp ginger garlic paste ¾ cup tomatoes, finely chopped Salt, as required ¾ cup beans, chopped ¾ cup carrots, chopped ¾ - 1 cup cauliflower ¾ cup potatoes ½ cup green peas ¾ - 1 tsp Catch red chili powder 1 – 1 ¼ tsp Catch garam masala powder ¼ tsp fennel seeds powder handful coriander leaves, chopped 1 ½ cup water Accompaniments with Vegetable Kurma:

  • Steamed Rice
  • Coconut Rice
  • Dosa/Roti/Puri
INSTRUCTIONS
  • Make a fine paste of coconut, cashews, fried gram and poppy seeds (optional) with little water. Set aside.
  • Heat a pot with oil. Then sauté bay leaf, star anise, mace, jeera, cardamoms, cloves and cinnamon until they sizzle.
  • Next, add the onions and fry until the raw smell goes off.
  • Fry ginger garlic paste until the raw smell goes off.
  • Sauté tomatoes with salt until mushy and soft.
  • Add Catch red chili powder, Catch garam masala powder, fennel seeds powder and coriander leaves. Sauté well for 2-3 minutes until the masala gives off an aroma.
  • Transfer the coconut paste and sauté for few minutes.
  • Add the veggies and mix well. Fry for few minutes and add water. Adjust salt, if required.
  • Cook until the veggies are cooked. Garnish with coriander leaves.
  • Serve hot.
Recipe Notes/Suggestions: You can alter the recipe as per the vegetables available at home. Other than the Vegetable Kurma recipe, here are some other Indian dinner recipes that you can try making at home too, like:

A popular appetizer of the Chinese cuisine, chicken spring rolls are made with minced chicken and noodles. It is an ideal evening snack as well as a great starter for house parties.This scrumptious snack will earn you accolades for the unbeatable taste it offers. It is one of the easiest chicken starter recipes that can be cooked within a few minutes. INGREDIENTS 2 tsp corn flour 400 gms minced chicken Refined oil as required 2 tbsp chili garlic paste 2 cups water 16 spring roll sheets For marination: 2 tbsp soy sauce ½ tsp Catch black pepper powder 4 tbsp chili garlic sauce 2 tbsp corn flour For filling: 8 cloves minced garlic 200 gm fresh noodles 2 cups shredded red cabbage 2 tsp grated ginger 1 cup chopped green onion 1 cup shredded carrots Accompaniments with Chicken Spring Rolls:

  • Sichuan Sauce
  • Ketchup
  • Hot pepper Sauce
INSTRUCTIONS
  • To prepare the marination, take a glass bowl and mix soy sauce, chili garlic sauce, Catch white pepper powder
  • and corn flour in it. Mix well. Allow the chicken to marinate for 10-15 mins.
  • Now heat 1 tbsp refined oil in a large pan over medium flame. Add the marinated chicken in the pan and stir fry until brown. Once done, remove and set aside.
  • To prepare the filling, add green onion, garlic and ginger in the same pan and cook for 30 seconds. Add in the carrots, noodles and cabbage. Stir well and turn the heat to medium. Then add the chicken and stir for 2 more minutes. Set aside to cool completely.
  • Take another bowl and mix together the remaining corn flour and water. Keep the mixture aside. Meanwhile, take the spring roll sheets and fill a corner with 2 tbsp of the chicken, noodle and vegetable mix. Roll the sheets and apply a bit of corn flour and water on the edges to ensure that they have been sealed well.
  • Take a frying pan and heat refined oil in it over a high flame. Once the oil is sufficiently hot, deep fry the spring rolls till golden brown. Serve hot. 
Recipe Notes/ Suggestions:
  • You can customize the taste by adding green chilies and red chili flakes.
Other than the Chicken Spring Rolls recipe, there are some easy starter recipes that you can try making at home too, like:

A spicy chaat recipe for the monsoon season, corn chaat or masala corn is a mouth-watering dish that will satiate your taste buds. It’s a quick recipe that can be whipped up within a few minutes. Corn chaat can be prepared even by amateur cooks, which makes it ideal for youngsters. Enjoy this delectable spicy and tangy recipe with sweet corn and spices. INGREDIENTS (1 cup = 250 ml) For cooking corn: 1 medium-large corn cob 1.5 cup of water for boiling the corn ¼ tsp salt or as required For Corn chaat: 1 small onion – finely chopped 1 medium tomato – finely chopped 1 green chili – finely chopped (optional) 1 tbsp coriander leaves or parsley leaves ¼ tsp Catch red chili powder or as required 1 tsp Catch chaat masala powder or as required 1 or 2 tsp lemon juice or add as per taste Salt as required For garnishing: A few coriander leaves (optional) Sev (optional) Accompaniments with Corn Chaat:

  • Coriander Chutney
  • Ketchup
INSTRUCTIONS
  • Boil or pressure cook the corn cob.
  • When the corn cob cools down, then remove the corn kernels with a knife. Skip this step if you have used corn kernels.
  • Mix the corn kernels with the rest of the ingredients including the Catch red chili powderCatch chaat masala powder, onion, tomato, etc., in a bowl.
  • Check the taste and add more spices, if required.
  • Serve the corn chaat immediately, in individual serving bowls and relish the taste.
Recipe Notes/ Suggestions:
  • The preparation size can be doubled or tripled, as required.
  • You can also use tinned corn kernels, however, fresh corn tastes better.
Other than the Corn Chaat recipe, there are some Indian snack recipes that you can try making at home too, like:

Crispy fried chicken is one of the most loved snacks among non-vegetarians. Making this dish at home is easy and quick. So, prep up for a delicious snack that will leave you wanting for more. Crispy fried chicken can serve as a great option for an evening snack. INGREDIENTS (1 cup = 240 ml) 500 gms chicken drumsticks or fillets Oil for deep frying 1 large egg ½ tsp Catch black pepper powder 1 tbsp ginger garlic paste ¾ tsp Catch garam masala powder 1 tsp onion powder (optional) ¾ - 1 tsp Kashmiri chili powder Salt as required 4 tbsp corn flour ½ - ¾ cup bread crumbs 1 ¼ cup buttermilk Accompaniments with Crispy Fried Chicken:

  • Ketchup
  • Chili sauce
  • Sichuan sauce
INSTRUCTIONS Preparation – Brine chicken
  • Pour buttermilk to a bowl. If you do not have it, add 4 tbsp curd to a bowl and add 1 cup water to it. Whisk it well and add ¼ tsp salt. Mix it well.
  • Wash chicken and drain off all the excess water. Add it to the buttermilk. Refrigerate overnight or at least for 4 hours.
  • Drain the buttermilk.
Marination:
  • Add Catch black pepper powder, ginger garlic paste, seasoning spice powder and Catch red chili powder.
  • Beat an egg and pour it to a bowl.
  • Add corn flour. Mix well. Set aside for at least 45 minutes.
  • Pick up each piece and roll them in the bread crumbs.
  • You can leave them in the crumbs for a while.
How to make crispy fried chicken:
  • Pour oil to a heavy bottom pan. Heat it.
  • Check if the oil is hot enough.
  • Shake off the excess crumbs from the chicken. Drop one after the other to the hot oil.
  • Fry them on medium high flame till golden brown.
  • Serve them hot.
Recipe Notes/Suggestions:
  • You can either use chicken drumsticks or fillets, as per your liking.
Other than the Crispy Fried Chicken recipe, there are some starter recipes that you can try making at home too, like:

Gatte ki Sabji is a popular gravy based dish of the Rajasthani cuisine. Made of gram flour, Rajasthani Gatte ki sabji is a curd-based gravy and this mouth-watering dish can be prepped within a few minutes. INGREDIENTS (1 cup = 250 ml) For making Gatte: 2 cups besan 1 pinch Catch hing powder ¼ tsp Catch turmeric powder ½ tsp ajwain ½ tsp Catch red chili powder 1 tsp Catch coriander powder 1 tsp salt or as required 3 tbsp oil 2 tbsp curd 4-5 tbsp water or add as required for kneading 4 cups water for cooking gatte For onion paste: ½ roughly chopped onions 3-4 small – medium garlic cloves ½ tsp chopped ginger 1-2 tbsp water – optional for grinding For making the gravy: 2 tbsp oil or ghee 1 tsp cumin seeds 3 cloves 1-inch cinnamon 2 green cardamoms 1 small-medium tej patta 1 dry red chili – seeds removed 1 cup curd, beaten 1 pinch Catch Hing ½ tsp Catch turmeric powder 2 tsp Catch red chili powder 1 tbsp Catch coriander powder 1 cup of water Salt as required 2 tbsp chopped coriander leaves Accompaniments with Gatte ki Sabji:

  • Roti/Paratha
  • Steamed Rice
INSTRUCTIONS Making dough for gatte:
  • In a large bowl, take 2 cups besan.
  • Add 1 pinch Catch Hing, ¼ tsp Catch turmeric powder, ½ tsp ajwain, ½ tsp Catch red chili powder and 1 tsp Catch coriander powder. Add 1 tsp salt or as required.
  • Add 3 tbsp oil and 2 tbsp curd. Mix everything very well. Make sure that the oil is mixed evenly.
  • Then add water in parts and begin to knead. Knead very well allowing the besan to absorb water. Overall knead for 10 minutes.
  • You will need 4-5 tbsp of water. If the curd used is watery then add water as required.
  • Knead to a semi-soft dough. It should be easy to roll without too much strength. In case the dough begins to crack then sprinkle water and continue to knead.
Cooking gatte:
  • Before making the gatte, take 4 cups water in a pan. Heat the water on a medium flame.
  • Divide the besan dough in 6 equal parts. Roll each part to a smooth ball.
  • With your fingers, roll each ball to a soup stick like cylindrical shape.
  • Do this with all the 6 dough pieces. Slice each dough piece into two to three equal parts so that they can be placed easily in the kadhai.
  • Increase the flame to a medium-high and let the water come to a boil.
  • Now gently place each gatte in the boiling water.
  • After they are cooked, the gatte pieces should float on top and bubbles will be seen on them.
  • Gently remove them with a slotted spoon draining the extra water.
  • Place them on a board and let them cool down to room temperature.
Making the onion paste:
  • In a grinder, blend ½ cup chopped onions, ½ tsp chopped garlic and ½ tsp chopped ginger.
  • Add 1-2 tbsp water or as required to grind to a smooth paste. Keep aside.
Making gravy for gatte ki sabji:
  • Whisk 1 cup curd till smooth and keep aside.
  • Reserve 1 cup of water in which the gatte were cooked and keep aside.
  • Cut the cooked gatte in small round thick discs.
  • Heat 2 tbsp oil or ghee in a kadhai. Keep flame on medium-low.
  • Add 1 tsp cumin seeds, 3 cloves, 1-inch cinnamon, 2 green cardamoms, 1 small to medium tej patta and 1 dry red chili. Add all the spices together.
  • Fry till oil the spices crackle. Do not burn the spices.
  • Now add the onion paste.
  • Mix well. Stir till the paste turns golden-brown.
Making Gatte Ki Sabji:
  • Turn off the flame and add the beaten curd.
  • Quickly mix the curd very well with the sautéed onion paste.
  • Heat the pan on a medium flame and keep stirring till the curd is cooked.
  • Let the curd come to a boil.
  • Then add all the spice powders – ½ tsp Catch turmeric powder, 2 tsp Catch red chili powder, 1 tbsp Catch coriander powder and 1 pinch Catch hing.
  • Continue to sauté for 1-2 mins.
  • Now add the reserved water in which the gatte were cooked. Mix well.
  • Add salt as per taste. Mix well.
  • Let the gravy come to a boil and stir well.
  • Once the gravy comes to a boil, add all the gatte pieces. Stir gently and lightly.
  • Let the gravy thicken and cook for 5-6 mins. After cooling, the gravy thickens more.
Recipe Notes/ Suggestions:
  • Use home-made curd.
  • Both onion and garlic can be skipped.
  • Add water as required; depending on the consistency you need.
  • Use the quantity of spices depending on the taste you like.
  • Gatte can be made a day prior and added to the gravy later. Store the gatte in a fridge.
Other than the Gatte ki Sabji recipe, there are some other Indian lunch and dinner recipes that you can try making at home too, like:  

Manchow soup is a hot and spicy mixed vegetable soup which is an irreplaceable part of Indian Chinese cuisine. This Chinese soup recipe contains generous amounts of ginger and garlic and offers a refreshing taste. The aroma of all the ingredients truly awakens your senses. Try making this restaurant style Manchow soup at home. INGREDIENTS (1 cup = 250 ml) ¼ cup shredded cabbage ¼ cup grated carrots ¼ - 1/3 cup sliced or chopped mushrooms ¼ cup finely chopped French beans ¼ cup finely chopped onions or spring onion whites 1 tsp finely chopped ginger 1 tsp finely chopped garlic 1 tsp finely chopped celery (optional) 1 – 2 fresh red chilies or green chilies – chopped ½ tsp rice vinegar or regular vinegar 2 tsp soy sauce or as required ¼ tsp Catch black pepper powder 3 cups water or vegetable stock 6 tsp corn starch dissolved in 2 tbsp water 2 tsp finely chopped coriander for garnishing (optional) 1 tbsp sesame oil Salt as required For Fried Noodles (optional) 1/3 cup cooked noodles Oil for frying Accompaniments with Manchow Soup:

  • Garlic Fried Rice
  • Spring rolls
  • Hakka Noodles
INSTRUCTIONS
  • Chop all the veggies and keep aside.
  • Heat oil in a pan and add the freshly chopped red chilies, ginger and garlic.
  • Sauté for a minute and add the chopped onions. Sauté again.
  • Add finely chopped French beans and mushrooms.
  • Stir fry on a medium flame till the mushrooms turn light brown on the edges.
  • Add grated carrots, shredded cabbage, finely chopped capsicum/bell peppers and celery.
  • Stir fry on a medium to high flame for 3-4 mins.
  • In the meantime, you could fry the cooked noodles (optional step).
  • Once the veggies are stir fried for a few mins, add the soy sauce and the Catch black pepper powder.
  • Add water or vegetable stock.
  • Season with salt. Allow the soup to simmer on a medium flame. Add salt as required as soy sauce also has salt.
  • Make a smooth paste of water and corn starch.
  • Add the corn starch paste to the soup and let it thicken.
  • Lastly, add the vinegar and turn off the flame.
  • You can garnish the soup with coriander leaves.
  • Stir and serve hot manchow soup with fried noodles.
Recipe Notes/ Suggestions:
  • If you are allergic to mushrooms, you can also add tofu or sprouts.
  • Thickness of the soup can be altered by adding or reducing the quantity of corn starch.
Other than the Manchow Soup recipe, there are some starter recipes that you can try making at home too, like:

Indian Masala chai or Masala tea is one of the most loved hot beverages of Indians, especially during the monsoons. It is believed that it helps keep the body warm. A large population of Indians drink a cup of masala tea in the morning, with their breakfast. INGREDIENTS (1 cup = 240 ml) For making masala chai powder, makes 3 tsp powder 1 tsp green cardamoms ½ tsp cloves 3 gms of dal chini ¼ tsp fennel seeds ¼ - ½ tsp pepper corn ½ tsp nutmeg grated 2 petals of star flower/ star anise For making tea ¾ cup milk 1 ¼ cup water ½ tsp masala tea powder 1 tsp Catch tea masala powder 1 tsp freshly chopped ginger (optional) 2-3 tsp sugar or as required Accompaniments with Masala Tea:

INSTRUCTIONS To make the masala tea powder:
  • Add all the spices in the blender and grind them.
  • Store in an air-tight glass jar.
To make the masala tea:
  • Bring water to a boil.
  • Add crushed ginger, spice powder and Catch tea powder. Boil for about 2-3 mins or till the flavours are infused well.
  • Add milk and simmer for about 2-3 mins.
  • Filter it to the tea cups.
  • Serve hot.
Recipe Notes/ Suggestions:
  • You can increase or decrease the quantity of spices as per your taste.
  • You can add a few tulsi leaves to increase immunity and for taste.
Other than the Masala Tea recipe, here are some other snack recipes that you can try making at home too, like:

An easy-to-make pakora recipe, Paneer Pakoras do not require any chopping, which makes them effortless and quick to make. They are a good snack recipe, when there are unexpected guests at home or even for a kids’ party. Paneer pakoras will be a great hit amongst all your loved ones. INGREDIENTS (1 cup = 240 ml) 200 gms paneer cut to desired size ¼ tsp Catch red chili powder ½ tsp Catch chaat masala ½ tsp Catch garam masala powder Oil for deep frying For pakora batter ½ cup besan 2 tbsp rice flour ¼ tsp Catch red chili powder Salt as required ¾ - 1 tsp ajwain 1 tsp ginger-chili paste Water as required Accompaniments with Paneer Pakora:

INSTRUCTIONS
  • Cut paneer to desired size.
  • Sprinkle Catch red chili powder, Catch garam masala and Catch chatpata chaat masala.
  • Toss them well in a bowl and set this aside.
  • Heat oil in a deep pan on a medium flame.
  • Add besan, rice flour, salt, ajwain, Catch red chili powder and ginger-chili paste to a bowl.
  • Add water just enough to make a thick but free flowing batter.
  • When the oil is hot enough, dip each paneer piece in the batter and drop it in the hot oil.
  • Gently keep stirring and flipping to fry evenly until they turn golden-brown.
  • Serve the paneer pakora hot.
Recipe Notes/ Suggestions:
  • The rice flour is optional and is used only to make the pakoras crispier.
Other than the Paneer Pakora recipe, there are some snacks’ recipes that you can try making at home too, like:

Poha or flattened rice is usually had for breakfast as potato poha or onion poha. However, poha cutlet is another favourite that is delicious and irresistible. A novel way of using this ingredient, poha cutlets also have the nourishment of veggies. It is an easy poha tikki recipe that can be prepared within minutes. INGREDIENTS (1 cup = 250 ml) 1 cup thick poha 1 large potato 1 small finely chopped carrot 4-5 finely chopped French beans 1 small finely chopped onion 1 tbsp chopped coriander leaves ½ tsp ginger- garlic paste ¼ tsp Catch turmeric powder ¼ tsp Catch red chili powder ¼ - ½ tsp Garam Masala powder ½ tsp dry mango powder 1 tsp white sesame seeds 1 pinch sugar (optional) 3 tbsp oil for frying Salt as required Accompaniments with Poha Cutlet:

  • Ketchup
  • Green Chutney
INSTRUCTIONS Preparation for poha cutlet:
  • Take 1 cup thick poha and rinse it once or twice.
  • Soak the poha in water and cover it for 3-4 minutes.
  • Use a strainer, drain all the water from the poha.
  • The poha should get softened well but there should be no water left.
Making poha cutlet mixture:
  • Steam or boil 1 large potato in a pressure cooker till the potato is softened and cooked well. Peel the potato when it is still warm.
  • Mash well.
  • Add veggies – carrots, French beans, onion, coriander leaves, ½ tsp ginger-garlic paste.
  • Add the poha.
  • Add ¼ tsp Catch turmeric powder, ¼ tsp Catch red chili powder, ¼-1/2 tsp Catch garam masala powder, ½ tsp dry mango powder, 1 tsp white sesame seeds, a pinch of sugar (optional) and salt as per taste.
  • Mix everything well and taste the mixture. Add salt as required.
  • Shape into small cutlets.
Frying poha cutlets:
  • Heat a tawa. Add 3 tbsp oil and let the oil become hot. Place the poha cutlets on the tawa.
  • Turn them over, when one side turns golden brown.
  • Turn them again.
  • Flip them a couple of times more and pan fry till the tops have become golden.
  • Serve them hot.
Recipe Notes/ Suggestions:
  • Instead of dry mango powder, you can also use lemon juice.
  • Red poha can also be used in place of white poha.
Other than the Poha Cutlet recipe, there are some starter recipes that you can try making at home too, like:

An ideal dish for all seafood lovers, Prawn Curry is an easy Indian dinner recipe that will be an ultimate favourite. It can be prepared with basic ingredients that are available in almost all Indian kitchens. Try your hands on this dish and you will end up wanting for more. INGREDIENTS (1 cup = 240 ml) 1 large onion 1 large tomato 1 ½ tbsp fresh or frozen coconut or cashews 2 pinches of Catch turmeric powder ½ to ¾ tsp Catch red chili powder ½ tsp Catch coriander powder ½ tsp Catch garam masala 1 tsp ginger-garlic paste 250 gms prawns 1 ¼ cup water or as required 1 sprig curry leaves 1 garlic clove ¼ tsp cumin Chopped coriander leaves for garnishing 1 ½ tbsp oil Accompaniments with Prawn Curry:

  • Chapati, Paratha, Phulka
  • Steamed rice, jeera rice
INSTRUCTIONS
  • Slice onions, chop tomatoes, make a paste of ginger-garlic. Set aside.
  • Devein and wash the prawns. Keep aside.
  • Add ¾ tbsp oil to a pan and fry onions till they turn golden. Add ginger-garlic paste and fry till the raw smell disappears.
  • Add tomatoes, salt and Catch turmeric powder. Fry till the tomatoes turn mushy. Add Catch red chili powder, Catch garam masala, Catch coriander powder and then the coconut. Fry well for 3-5 minutes without burning. Cool this and blend with ¾ cup water to smooth.
  • Add ¾ tbsp oil to the pan and heat up, add cumin and garlic. When the garlic is slightly roasted, add the curry leaves and sauté till they turn crisp.
  • Add the prawns and fry till the colour changes, just for about 2 minutes, till the raw smell disappears.
  • Pour the ground mixture and add water as needed. Cook till the prawns are cooked, they swirl up when cooked.
  • Garnish with coriander leaves.
  • Serve hot.
Recipe Notes/Suggestions:
  • You can use any variety of prawns, preferably tiger prawns.
  • Make sure you don’t overcook the prawns, as they turn hard, if overcooked.
Other than the Prawn Curry recipe, there are some Indian lunch and Indian dinner recipes that you can try making at home too, like:

Bhakarwadi is a delicious tea-time snack that is sweet and spicy. These refined and gram flour dough spirals are irresistible and will keep you wanting for more. INGREDIENTS 1 cup refined flour ¾ cup gram flour Salt, as required ¾ tsp Catch turmeric powder 3 tbsp Catch red chili powder 1 tbsp oil + for deep frying ¼ cup poppy seeds ¼ cup sesame seeds ½ cup grated coconut 1 tbsp chopped ginger 3 chopped green chilies ½ tbsp Catch coriander powder ½ tbsp cumin powder ¼ tsp Catch hing 2 tbsp coriander leaves Accompaniments with Chicken Wings:

  • Ketchup
  • Sichuan sauce
  • Chutney
INSTRUCTIONS 1) Mix together refined flour, gram flour and salt in a bowl. Add Catch turmeric powder, Catch red chili powder and oil. Add sufficient water to make a stiff dough. Cover with a damp cloth and keep aside. 2) Dry roast poppy seeds and sesame seeds separately. Dry roast grated coconut. In another bowl, mix dry ginger powder, chopped green chilies, Catch coriander powder, cumin powder, Catch red chili powder, Catch turmeric powder. 3) Add roasted spices and mix well. Add Catch hing, chopped coriander leaves and salt. Mix well. 4) Divide the dough into eight equal proportions. Roll out thinly. Apply some water on the surface and spread a portion of the stuffing mixture. Roll into flutes. 5) Place the flutes in the steamer basket and steam for 20 minutes. Cool the flutes slightly and cut into half inch sized pieces. 6) They can be cut into pieces without steaming too. Heat sufficient oil in kadhai and deep-fry the pieces on medium heat till golden brown and crisp. 7) Drain onto absorbent paper. Serve hot or at room temperature. Recipe Notes/ Suggestions:
  • You can store them for a few days in an air-tight container.
  • The spices can be used more or less as per your taste.
Other than the Bhakarwadi recipe, here are some easy snack recipes that you can try making at home too, like:

A popular chicken curry in South-India, this is one of the tastiest chicken curries. Cooked in a peppery Chettinad sauce, laced with onions and coconut, this curry will keep your loved ones wanting for more. INGREDIENTS 500 gms chicken 75 ml oil 150 gms onions 100 gms tomatoes 2 cinnamon sticks A few cloves 1 pinch cumin A handful curry leaves 1 tsp Catch turmeric powder Salt, to taste Few coriander leaves For Paste: 100 gms onions Grated ginger 2-3 garlic cloves 1 tsp fennel seeds ½ tsp cumin seeds ½ tsp peppercorn 1 tsp Catch red chili powder 100 gms coconut Accompaniments with Chicken Wings:

  • Kulcha
  • Roti
  • Rice
  • Rasam
INSTRUCTIONS 1) Grind the ingredients of the paste with Catch red chili powder. 2) Clean and cut the chicken. Marinate the chicken with the paste. 3) Chop the tomatoes, coriander and onions. 4) Heat oil and add cinnamon, cardamom, cloves and cumin, sauté. 5) Add the chopped onions and curry leaves. Sauté until the onions are brown. 6) Add the tomatoes and sauté for 15 minutes. 7) Add the marinated chicken and Catch turmeric powder. Sauté for 10 minutes, sprinkling water at intervals. 8) Add enough salt, cover with a lid and cook until done. 9) Serve hot, garnished with coriander leaves. Recipe Notes/ Suggestions: Other than the Chicken Chettinad recipe, here are some easy dinner recipes that you can try making at home too, like:

South - Indian chicken pepper fry is a delicious, aromatic dish that can be enjoyed for dinner or lunch. It doesn’t take a long time to cook and is easy to prepare too. INGREDIENTS 1 cup onions, finely chopped ¾ tsp ginger garlic paste 1 cup tomatoes Salt, as required 1-1 ½ tsp pepper corn ¼ tsp Catch red chili powder ¾ tsp Catch garam masala powder 1 tsp Catch chicken masala powder 1 sprig curry leaves or bay leaves or few mint leaves ½ tsp cumin 2-3 green cardamoms 1-inch cinnamon 3 cloves 2-3 tbsp oil Marination: 500 gms chicken (bone or boneless) ¾ tsp ginger garlic paste 1/8 tsp Catch turmeric powder Salt, as required Accompaniments with Chicken Pepper Fry:

  • Roti
  • Kulcha
  • Rice
INSTRUCTIONS Preparation of pepper chicken 1) Wash chicken and drain off the water. Marinate with the ingredients and Catch turmeric powder. Keep aside. 2) Pour oil to a hot pan. Add cumin, cinnamon, cardamoms and clove. Allow them to sizzle. 3) Next, add curry leaves and ginger garlic paste. Fry till the raw smell of ginger garlic goes away. 4) Add onions and fry till they turn golden brown. 5) Then add tomatoes and salt. Fry till the tomatoes turn mushy and soft. 6) Add Catch red chili powderCatch chicken masala powderCatch garam masala powder and crushed peppercorn. 7) Fry everything well till the mixture separates out the oil. Making pepper chicken 1) Add chicken and fry for about 3-4 minutes. 2) Cover and cook on a low flame till the chicken turns tender. Add little water, if required. Cover and cook until soft. If you want to have gravy, you can take it off while there is moisture. 3) If you prefer it dry, cook it uncovered and let the moisture in the chicken, evaporate. 4) Serve it hot. Recipe Notes/ Suggestions:
  • You can also add home-made chettinad masala to this recipe.
Other than the Chicken Pepper Fry recipe, here are some easy dinner recipes that you can try making at home too, like:

Chicken Wings are one of the most loved snack recipes of meat eaters. Baking chicken wings keeps the skin crisp as well as avoids the hassle of frying. It also deducts those extra unwanted calories. Try making these delicious chicken wings at home and you will be left wanting for more. INGREDIENTS 3 tbsp olive oil 1 tsp Catch chicken masala powder 3 garlic cloves, pressed 2 tsp Catch chili powder 1 tsp Catch garlic powder Salt, as required Catch black pepper powder, as per taste 10 Chicken wings Accompaniments with Chicken Wings:

  • Ketchup
  • Sliced onions and lime
  • Mustard sauce
  • Sichuan sauce
INSTRUCTIONS
  • Preheat the oven to 190 degree Celsius.
  • Combine the olive oil, garlic, Catch red chili powder, salt, Catch black pepper powder in a large re-sealable bag; seal and shake to combine. Add the chicken wings.
  • Re-seal and shake to coat.
  • Arrange the chicken wings on a baking sheet.
  • Cook the wings in the preheated oven for 1 hour, or until crisp and cooked through.
Recipe Notes/ Suggestions:
  • Aluminum foil can be used to keep the food moist, cook it evenly and make clean-up easier.
Other than the Chicken Wings recipe, here are some easy snack recipes that you can try making at home too, like:

Juicy fish fillets, coated in a spicy batter and fried to golden perfection. They make for a great party starter and you will definitely get compliments for this recipe whenever you cook it. INGREDIENTS 500 gms fish – filleted and cut into desired sizes For marination: 1 tbsp lemon juice 1 tsp salt For the batter: 200 gms gram flour Water 1 tsp Catch red chili powder ½ tsp Catch turmeric powder ½ tsp crushed cumin 1 tsp salt ¼ tsp baking soda Oil for deep frying Catch chat masala Accompaniments with Fish Pakoras:

  • Ketchup
  • Chutney
  • Chili Sauce
INSTRUCTIONS 1) Marinate the fish pieces in the lemon juice and salt for 15 minutes, wash and place in a colander to drain the water. 2) Make a thick batter with water, flour, Catch red chili powder, cumin, Catch turmeric powder, salt and baking soda. 3) Coat each slice with the batter and deep fry. 4) Sprinkle with chat masala and serve hot. Recipe Notes/ Suggestions:
  • Fry the fish pakoras till they turn golden brown and make sure not to over fry it.
Other than the Fish Pakora recipe, here are some easy snack recipes that you can try making at home too, like:

It is Garfield’s favourite dish for a reason, the classic lasagna is filled with delicious meat and a topping of irresistible cheese. Learn how to make this simple dinner recipe at home. INGREDIENTS 9 Lasagna sheets 750 gms of chicken sausage 300 gms ground chicken 2 garlic cloves, minced 2 cans crushed tomatoes 2 cans tomato paste 2/3 cup water 2-3 tbsp sugar 3 tbsp + ¼ cup minced, fresh parsley 2 tsp dried basil ¾ tsp fennel seed ¾ tsp salt ¼ tsp Catch black pepper powder ¼ tsp Catch white pepper powder 1 large egg 1 carton ricotta cheese 4 cups shredded mozzarella cheese ¾ cup grated parmesan cheese Accompaniments with Lasagna:

  • Ketchup
INSTRUCTIONS
  • Cook the sheets according to package instructions, drain. Meanwhile, in a saucepan, cook sausage, chicken and onion over medium heat for about 8-10 minutes. Add garlic, cook for a minute.
  • Stir in tomatoes, tomato paste, water, sugar, 3 tbsp parsley, basil, fennel, ½ tsp salt, Catch black pepper powder and Catch white pepper powder; bring to boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.
  • In a small bowl, mix egg, ricotta cheese with the remaining parsley and salt.
  • Preheat oven to 375 degrees. Spread 2 cups meat sauce into an ungreased baking dish. Layer with three sheets and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tbsp parmesan cheese. Repeat the layers, twice. Top with remaining meat sauce and cheese till the dish is full.
  • Bake covered for 25 minutes. Bake, uncovered for 25 minutes longer or until bubbly. Let it stand for 15 minutes before serving.
Recipe Notes/ Suggestions:
  • Time taken to cook, and bake will also depend on the make of the oven.
Other than the Lasagna recipe, here are some easy dinner recipes that you can try making at home too, like:

A north-Indian dish that is rejoiced by one and all. Paneer paratha can be eaten at any time of the day- for breakfast, lunch or dinner. It is filled with a chatpata paneer stuffing, and you simply cannot stop at just one. INGREDIENTS For whole wheat dough: 2-2.5 cups whole wheat flour 2-3 cups water 1 tsp ghee ½ tsp salt For paneer stuffing: 200 gms paneer 1-2 green chilies ½ tsp Catch red chili powder ½ tsp Catch garam masala powder ½-3/4 tsp Catch dry mango powder ½ tsp salt Ghee or oil for roasting the parathas Accompaniments with paneer parathas:

  • Ketchup
  • Butter
  • Curd
INSTRUCTIONS 1) Knead the dough with all the ingredients and make sure it’s soft. Add water as required. Let it set aside for 20-30 mins. 2) Grate 200 gms of paneer. 3) Add 1-2 finely chopped green chilies, ½ tsp Catch dry mango powder, ½ tsp Catch garam masala powder, ½ tsp Catch red chili powder and ½ tsp salt. 4) Mix everything well with the paneer. 5) Roll the paratha with the stuffing. 6) Heat the tawa and roast the paratha with ghee or oil, as preferred. Recipe Notes/ Suggestions:
  • You can add the spices in the paneer stuffing as required.
Other than the Paneer Paratha recipe, here are some easy lunch recipes that you can try making at home too, like:

A favourite of all youngsters, pesto pasta is a green coloured, basil-based sauce that tastes even more delicious with melted cheese on top. It serves as a great dish for house parties. INGREDIENTS For the pesto sauce: 1 cup fresh basil leaves 1/8 cup almonds 2.5 tbsp extra virgin olive oil 1 small-medium garlic clove 1 tsp Catch black pepper powder A pinch of salt For cooking pasta: 1 cup pasta 4 cups water 1/3 tsp salt Accompaniments with Pesto Pasta:

  • Cherry tomatoes
INSTRUCTIONS 1) Heat a pan and add 1/8 cup almonds in it. 2) Roast the almonds for about 1-2 minutes. Remove the almonds and let them cool. 3) Grind the almonds, once cooled down. 4) Crush them coarsely. 5) Add 1 cup basil leaves, garlic cloves, Catch black pepper powder and salt. 6) Begin to crush the basil leaves and add the olive oil. 7) Grind to a semi fine consistency. 8) Remove the pesto in a mixing bowl. 9) Cook the pasta in water and add some salt. 10) Drain the water from the pasta, once cooked. 11) Mix the pasta with the pesto sauce. 12) Serve hot and garnish with cheese. Recipe Notes/ Suggestions:
  • If using ready-made pesto sauce, then add 4-5 tbsp of sauce to the cooked pasta.
  • You can also add some lemon juice.
Other than the Pesto Pasta recipe, here are some easy lunch recipes that you can try making at home too, like:

India is known for its Butter Chicken recipe. The sweet and tangy gravy with tender, soft chicken and hot rotis is a combination that is irresistible, to say the least. With minimal ingredients required, this dish can be prepared at home and you can treat your loved ones with a delectable taste of this North-Indian dish.

With lentils, spices and broken wheat, this dish is slowly cooked and is usually enjoyed by meat lovers all over the world. It is commonly a mutton stew; however, it tastes equally well with Chicken. Try this delicacy at home and surprise your loved ones.

Cooked in aromatic Biryani spices, the Egg Biryani is a rice speciality that is irresistible. This is one of the easiest and flavourful Biryanis that you will come across. It is best to prepare this when you are running short on time but must prepare something special.

A Maharashtrian dish, Kothimbir Vadi is delicious and easy to prepare. Kothimbir stands for coriander in Marathi. It can be relished as a snack during the festival of Ganesh Chaturthi if you are expecting a lot of guests. Try preparing this easy dish at home.

One of the easiest rice dishes that can be prepared at home, Lemon Rice is one dish that can be prepared even by amateur cooks. A popular recipe of South India, this rice dish is so delicious that you cannot stop yourself at one bite. Try preparing this simple dish at home within a few minutes.

A popular fried snack from the Mysore cuisine, Mysore Bondas are crisp fritters that can be enjoyed with your afternoon tea. Crisp on the outside, warm and soft on the inside, you will love these fritters, even if you haven’t tried them yet.

Sabudana Vada is one of the most preferred dishes while fasting. It satiates your taste buds during fasts and is one of the tastiest fried recipes. An authentic Maharashtrian dish, these vadas are crispy on the outside and light on the inside.

A South-Indian speciality, Rasam is a favourite of Indians all over the world. The spicy and tangy taste of Rasam is what makes you addicted to it’s delicious taste. While, Rasam can be prepared in plenty of ways, we have a simple recipe that will help you prepare a delectable rendition of this dish.

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