Chicken 65
Ingredients:
Chicken - 1 lb
Ginger garlic paste - 2 tbsps
Chilli powder - 2 tsps
Cumin powder - 1 tsp
Corn starch - 1 tsp
Garam masala - 1 tsp
Pepper powder - a pinch
Egg - 1
Lime juice - 5 drops
Turmeric - ½ tsp
Salt - to taste
Oil - to fry
Method:
1. Tomatoes - 2 (chopped)
2. Basmati rice - 1 cup (cooked)
3. Onion - 1 (sliced)
4. Ginger garlic paste - 1 tsp
5. Chilli powder - ¾ tsp
6. Green chillies - 2 (slit into half)
7. Turmeric powder - ½ tsp
8. Oil or ghee - 2 tbsp
9. Coriander leaves - few
10. Cinnamon - 1 inch
11. Cloves - 4
Method:
Take a pan and heat with 2 tbsp of oil or ghee.
Then add cashew nuts, cinnamon, cloves and onions. Fry for few minutes.
Then add ginger garlic paste, tomatoes, green chillies and turmeric powder.
Cook for 10 minutes. Then switch off the stove.
Combine the tomato mixture and rice gently.
Finally garnish with coriander leaves.
Serve hot with potato chips or spicy vegetable curry.
Sheep’s milk
Most people that are allergic to cow milk products or who are lactose intolerant can use goat and sheep milk products. The lactose or protein in the milk is what usually causes the allergic reaction or intolerance. Goat & sheep milk both have lactose and protein but it is of a different make up that doesn't bother most people.
The proteins in cow's milk are huge, fit for an animal that will one day weigh in over 500 lbs. The proteins in humans, sheep, and goats, are very short, which is why babies will often thrive on goat's milk, and raw goat's milk also is loaded with the enzymes that enable the metabolizing of the calcium.
KHEEMA MATTAR
Ingredients:
Oil - 6 tbsp
Onion - 1 (Sliced)
Fresh red chillies - 2
Cilantro - 1 bunch
Tomato - 2 (Chopped)
Salt – 1 tsp
Ginger - 1 tsp (Finely chopped)
Garlic - 2 (Crushed)
Chilli powder - 1 tsp
Ground lamb - 1 lb (450 g)
Peas - 1 cup
Fresh green chillies - 2
Method:
1. Heat the oil in a medium size pan. Add the onion slices and cook until golden brown, stirring.
2. Add the red chillies, half of the chopped cilantro, and the tomatoes to the pan and reduce the heat to a simmer.
3. Add the salt, ginger, garlic and chilli powder to the mixture in the pan and stir well.
4. Add the ground lamb to the pan and stir-fry the mixture for 7- 10 minutes.
5. Add the peas and cook for an additional 3-4 minutes, stirring occasionally.
6. Transfer the lamb and pea mixture to warm serving plates and garnish with green chillies and the remaining cilantro.
7. Serve hot with chapatti, rice, poori, dosai.
Chapatti
Ingredients:
Whole wheat flour - 2 cups
Salt - to taste
Oil - 2 tbsp
Water - 1 cup
Method:
1. Place the flour in a large bowl. Add the salt, oil and mix well.
2. Make a well in the centre of the flour and gradually pour in the water.
3. Mixing well with your fingers to form a supple dough.
4. Knead the dough for 7 – 10 minutes.
5. Ideally, let the dough rest for 15-20 minutes, but if time is short roll out the dough straightaway.
6. Divide the dough into 12-14 equal-size portions.
7. Roll out each piece of dough on a well floured counter.
8. Place a heavy bottom skillet on a high heat.
9. When steam begins to rise from the skillet, reduce the heat to medium.
10. Place a chapatti in the skillet and when the chapatti begins to bubble turn it over.
11. Carefully press down on the chapatti with a clean dish towel or a wooden, spatula and turn the chapatti over once again.
12. Remove the chapatti from the skillet and keep warm while you make the others.
13. Repeat the process until all of the chapatti are cooked.
14. Serve with aloo masala, paliya, tomato kostu, channa masala, googuni.
COCONUT BURFI
Ingredients:
Butter - ¾ stick
Unsweetened coconut - 2 Cups
Condensed milk - ¾ cup
Food color - pink (Optional)
Method:
1. Place the butter in a heavy bottom pan and melt over low heat, stirring constantly.
2. Add the dry unsweetened coconut to the melted butter, stirring to mix.
3. Stir in the condensed milk and the pink food coloring (if using) and mix constantly for 7- 10 minutes.
4. Remove the pan from the heat and let the coconut mixture cool slightly.
5. Once cool enough to handle, shape the coconut mixture into long blocks and cut into equal –size rectangles.
6. (Or) you can also make it into small balls called ladoo.
7. Let set for 1 hour, then serve.
Onion Raita
Ingredients:
Yogurt - ¾ cup
Water - 4 tbsp
Onion - 1 (Finely chopped)
Chilli - 1 (Finely chopped)
Mint - 1 tsp (Chopped)
Coriander - 1 tsp (Chopped)
Salt - to taste
Method:
1. To make the onion raita, place the yogurt in a bowl and whisk with a fork.
2. Gradually add the water, whisking well.
3. Add the onion and salt and blend together.
4. Garnish with the fresh mint and coriander leaves.
Cooking tip and variation:
Cooking tip: The lamb must be finely ground for making koftas. If necessary, process in a food processor for 1 minute before mixing with the other ingredients.
Variation: You can use any mixture of vegetables you have to hand, such as red bell pepper, broccoli, chopped green beans, or snow peas.
Lamb koftas
Ingredients:
Ground lamb - 1 1b
Small onion - 1 (Finely chopped)
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Chilli powder - 1 tsp
Garam masala - 1 tsp
Garlic paste - 1 tsp
Cilantro - 2 tbsp (Chopped)
Vegetable oil - ¾ cup
Scallions - 6 (Chopped)
Green bell pepper - 1(Seeded and Chopped)
Fava beans - 1 ½ cups
Baby corn cobs - 12
Cauliflower - 1 (Small, Cut into florets)
Green chillies - 3 (Chopped)
Lime juice - 1 tbsp
Mint leaves - 1 tbsp
Salt - to taste
Method:
1. Place the lamb, onion, cumin, coriander, chilli powder, garam masala, garlic paste, and half the cilantro in a bowl and mix well with your hands.
2. Season with salt to taste. Cover and let chill in the refrigerator for a few minutes.
3. Heat 3 tablespoons of the vegetable oil in a preheated wok or large skillet.
4. Add the scallions and cook, stirring frequently, for 1 minute.
5. Add the green bell pepper, fava beans, corn cobs, cauliflower, and chillies and cook over high heat, stirring for 3 minutes, or until crisp and tender. Reserve.
6. Heat the remaining vegetable oil in a separate pre heated wok or large skillet.
7. Meanwhile, form the lamb mixture into small balls or ovals between the palms of your hands.
8. Add the koftas, in batches, to the hot oil and cook, turning them frequently, until golden brown.
9. Remove with a slotted spoon and drain on paper towels.
10. When they are all cooked, return the vegetables to the heat and stir in the koftas.
11. Cook over low heat, stirring frequently, for 5 minutes, or until heated through.
12. Sprinkle with the lime juice and serve garnished with the remaining cilantro and mint leaves.
When buying snap beans (green or yellow) look for a fresh, bright appearance with good color. Pick young, tender beans with crisp, firm pods.
AVOID: wilted or flabby bean pods, serious blemishes or decay. Beans with thick, tough fibrous pods were picked past their prime.
Vegetable kurma
Ingredients:
Onion - 1
Tomato - 1
Vegetables - 2 Cups (EX. Potatoes, beans, carrot, peas, radishes, cauliflower etc.,)
Pepper powder - ½ tsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - ¼ tsp
Coconut milk - 1 ½ cups
Salt - to taste
Cilantro - to garnish
To make paste:
Ginger - ½ inch
Garlic - 5-8 cloves
Green chillies - 4
Seasoning:
Oil - 2 tbsp
Cloves - 5
Cinnamon - 2 pieces
Garam masala - 1 tsp
Method:
1. Make the paste and keep aside. Clean all the vegetables and let the water drain.
2. In a heavy bottom pan add oil and all the seasoning, let it splatter.
3. Now add the onion, sauté for 5 minutes. Then add the tomato and let it cook for another 5 minutes.
4. Mix the grind paste mix to the onion and tomato.
5. Let it cook for 10 minutes or until the raw smell is gone.
6. Add the vegetables and cook accordingly to the vegetables you add.
7. You can add anywhere between 1-2 cups of water. Cover and cook until the vegetables are fully cooked.
8. Once the vegetables are done add the coconut milk and cook for 10 minutes
9. Garnish with cilantro.
10. Serve with white rice, naan, chappathi, roti, poori.
Vegetable Pakoda
Ingredients:
Chickpea flour/besan flour - 2 Cups
Ajwain seeds - 1 tsp
Turmeric powder - ½ tsp
Asafedita - 1 pinch
Cayenne pepper/chilli powder - 1 tsp
Water - ¼ cup
Baking soda - 2 pinches
Cilantro - ¼ cup
Onion - 1 (sliced)
Cauliflower - 3 small florets (separated)
Carrot - 1 (thin sliced)
Beans - 10
Potato - 1 (thin sliced)
Salt - to taste
Oil - for frying
Method:
1. Wash and clean all the vegetables, and keep aside.
2. Mix all the powder ingredients together and take half of it and put it in a bowl.
3. Add all the vegetables and mix well.
4. Now add salt and add the rest of the powder ingredients.
5. Now add the water, a bit at a time, mixing constantly with your hands until you have a thick, sticky paste. Set aside for 15-20 minutes.
6. Heat oil for deep frying. Don’t let the oil smoke.
7. Drop a teaspoon-sized amount of pakoda mix with at least one vegetable on each drop.
8. Stir and turn the pakodas until they are lightly brown on all sides, about 4-5 minutes.
9. Drain and serve warm.
Spoiled spices:
Cauliflower Soup
Ingredients:
Ghee (or) Vegetable oil - 1 tbsp
Cauliflower - 1 Small (Broken into florets)
Potatoes - 2 (Diced)
Water - 3 tbsp
Garlic paste - 1 tsp
Ginger paste - 1 tbsp
Turmeric powder - 2 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Coriander seeds - 1 tbsp (Slightly crushed)
Vegetable stock - 4 cups
Salt and pepper - to taste
Plain yogurt - 1 ¼ cups
Method:
1. Heat the ghee in a large, heavy bottom pan.
2. Add the cauliflower, potatoes, and water and bring to a boil, then reduce the heat and simmer, covered, for 10 minutes.
3. Stir in the garlic paste, ginger paste, turmeric, mustard seeds, cumin seeds, and coriander seeds and cook, stirring frequently for 3 minutes.
4. Add the stock and season to taste with salt and pepper.
5. Bring to a boil, then cover and simmer for 20 minutes.
6. Remove the pan from the heat and let cool slightly.
7. Ladle the mixture into a food processor or blender and process until smooth.
8. Return to the pan and stir in the yogurt. Reheat gently until piping hot.
9. Taste and adjust the seasoning, if necessary, and serve immediately.
Rogan Josh
Ingredients:
Plain Yogurt - 1 cup
Cayenne pepper - ½ tsp
Asafedita - ¼ tsp
Diced lamb - 2 lb
Coriander seeds - 1 tbsp
Cardamom seeds - 1tbsp
Cumin seeds - 1 tbsp
White poppy seeds - 1 tsp
Black peppercorns - 8
Cloves - 4
Gingerroot – 1 ¼ inch – 3 cm piece
Garlic - 4 cloves
Almonds - 2 tbsp
Water - 1 ¼ cups
Ghee (or) Vegetable oil - 4 tbsp
Onion - 1 (chopped)
Turmeric powder - 1 tsp
Cilantro - 2 tbsp (Chopped)
Garam masala - 1 tsp
Salt – to taste
Method:
1. Mix the yogurt, cayenne, and asafedita together in a large, shallow dish.
2. Add the lamb and toss well to coat. Cover and reserve.
3. Preheat the oven to 275*F.
4. Place the coriander seeds and the cardamom, cumin, and poppy seeds in a food processor or blender with the peppercorns, cloves, ginger, garlic, almonds, and 4 tablespoons of the water and process to make a paste, adding a little water, if necessary. Reserve until required.
5. Heat the ghee in a flameproof casserole.
6. Add the onion and cook over low heat for 10 minutes, or until golden.
7. Stir in the spice paste and turmeric and cook, stirring, for 5 minutes.
8. Add the lamb, with its marinade, and then increase the heat to high and cook, stirring for 10 minutes.
9. Reduce the heat, then cover and simmer for 45 minutes.
10. Stir 4 tablespoons of the water into the casserole and cook, stirring, until it has been incorporated.
11. Stir in another 4 tablespoons of the water and cook until incorporated. Add the remaining water, then re-cover the casserole and simmer for 15 minutes.
12. Stir the chopped cilantro and garam masala into the lamb and season with salt to taste.
13. Cover, then transfer the casserole to the oven and cook for an additional 25 minutes.
14. Serve immediately with any kind of Naan, paratha, roti, and white rice.
Indian fruit and custard
Ingredients:
Blanched almonds - 1 tbsp
Milk - 4 Cups
Evaporated milk - 1 ¾ Cups
Rose water - 1 tbsp
Ground cardamom - 1 tsp
Yellow food color - a few drops (Optional)
Fresh fruit - (Such as mango, papaya, peach, mixed berries., etc)
Pistachio nuts - 1 tbsp (Chopped) to decorate (Optional)
Method:
1. Dry- fry the almonds in a heavy- bottom pan over low heat, stirring constantly, for 1-2 minutes, or until golden.
2. Remove the pan from the heat and reserve.
3. Bring the milk to a boil in a separate pan, then reduce the heat and simmer for 30 minutes, or until reduced by about half.
4. Strain into a clean pan, then place over very low heat and stir in the evaporated milk, rose water, and cardamom.
5. Add a few drops of food coloring to tint the custard an attractive golden yellow, if you like.
6. Simmer gently, stirring frequently to prevent the custard catching on the base of the pan, for 15 minutes, or until thickened and smooth.
7. Pour the custard into a bowl and stir in the reserved almonds.
8. Cover the plastic wrap and let cool, then chill in the refrigerator for at least 1 hour and up to 8 hours.
9. Divide the custard between individual serving plates, arrange the fruit beside it and sprinkle with the pistachios(If using).
Spinach soup
Ingredients:
Coriander seeds - 2 tsp
Cumin seeds - 2tsp
Vegetable oil (or) Ghee(Clarified butter) - 1 tbsp
Onions - 2 (Chopped)
Ginger paste - 1 tbsp
Garlic paste - 2 tsp
Curry leaves - 1 sprig (Coarsely torn)
Red chillies - 5
Mustard seeds - 2 tsp
Fenugreek seeds - ½ tsp
Turmeric - 1 tsp
Masoor dal - 1 cup
Potatoes - 2 (Diced)
Vegetable stock - 5 Cups (Instead you can use water)
Fresh spinach - 2 lb (Save little for garnish)
Lemon juice - 2 tbsp
Coconut milk - 1 ¼ Cups
Salt and pepper - to taste
Method:
1. Heat a heavy –bottom skillet and dry fry the coriander and cumin seeds, stirring constantly, until they give off their aroma.
2. Tip into a mortar and grind with a pestle. (Alternatively grind in a spice mill or blender)
3. Heat the ghee in a large pan.
4. Add the onions, ginger and garlic paste, curry leaves, chillies, mustard seeds and fenugreek seeds and cook over low heat, stirring frequently, for 8 minutes, or until the onions are softened and golden.
5. Stir in the ground, dry –fried spices and turmeric and cook for an additional 1 minute.
6. Add the masoor dal, potatoes, and stock and bring to a boil, then reduce the heat for simmer for 15 minutes, or until the potatoes are tender.
7. Stir in the spinach and cook for 2-3 minutes, or until wilted.
8. Remove the pan from the heat and let cool slightly.
9. Ladle the soup into a food processor or blender and process until smooth.
10. Return the pan and stir in the lemon juice and coconut milk and season to taste with salt and pepper.
11. Reheat gently, stirring occasionally, but do not boil.
12. Ladle into warm soup bowls and garnish with fresh spinach leaves, then serve immediately.
Garam masala
Ingredients:
Cinnamon stick - 1
Red chilies - 8
Coriander seeds - 5 tbsp
Cumin seeds - 2 tbsp
Cardamom seeds - 2 tsp
Fennel seeds - 1 tsp
Mustard seeds - 1 tsp
Peppercorns - 2 tsp
Whole cloves - 1 tsp
Method:
1. Dry-fry the cinnamon stick and dried red chilies in a heavy-bottom skillet over low heat, stirring constantly, for 2 minutes.
2. Add the coriander, cumin, cardamom, fennel, and black mustard seeds, peppercorns, and cloves and dry-fry, stirring and shaking the skillet constantly, for 8 minutes, or until they give off their aroma.
3. Remove the skillet from the heat and let cool.
4. Transfer the contents to a spice grinder and process until ground.
5. Alternatively, use a mortar and pestle.
6. Store in an airtight container in the refrigerator for up to 3 months.
Curry paste!
Ingredients:
Coriander seeds - 4 tbsp
Cumin seeds - 2 tbsp
Fenugreek seeds - 1 tbsp
Fennel seeds - 1 tbsp
Curry leaves - 2 sprigs
Red chilies - 4
Turmeric - 2 tsp
Chili powder - 2 tsp
Vinegar - 5 tbsp
Water - 2 tbps
Vegetable oil - 1/2 cup
Method:
1. Grind the coriander, cumin, fenugreek and fennel seeds, curry leaves, and dried red chilies in a spice grinder or with a mortar and pestle.
2. Transfer to a bowl and stir in the turmeric, chili powder, vinegar and water to make a smooth paste.
3. Heat the vegetable oil in a large heavy-bottom skillet, then add the paste and cook over low heat, stirring constantly, for 10 minutes, or until all the water has been absorbed and the oil rises to the surface.
4. Let cool, then spoon into a glass jar with a lid.
5. To preserve the curry paste, heat a little more oil in a clean pan and pour it over the surface.
6. Store in the refrigerator for up to 1 month.
Keerai masiyal
Ingredients:
Toor dal – ½ cup
Keerai(Spinach) – 2 to 3 cups
Onion – 1
Tomato – 1
Green chili – 3
Salt – to taste
Seasoning:
Mustard – 1 tsp
Urad dal – 1 tsp
Red chili – 3
Oil – 2 tsps
Method:
1. Pressure cook the toor dal for 3 whistles.
2. In a pan add oil, add all the seasoning.
3. Once it’s started to splutter add the onion and sauté for 2 mins.
4. Now add the green chilies and tomatoes and sauté for 5 mins.
5. Then you stir in the keerai and add the toor dal and also add the salt and cover and cook for 15 mins( If you want you can add ½ cup of water)
6. Let it cool to room temperature. In a blender coarsely grind the mixture.
7. Serve hot with white rice.
Boiled egg sandwich
Ingredients:
Bread or buns – 2 slices
Boiled egg – 1
Pepper powder – 1 tsp ( To sprinkle )
Salt - to taste
Oil – 1 tsp
Method:
1. Slice the egg into 4 pieces.
2. Apply salt and pepper on both sides of the egg.
3. Now heat the pan add the oil and slightly roast the eggs on both sides.
4. Heat the bun or bread slightly on one side.
5. Place the non heated side of the bun or bread and enjoy it.
Venn Pongal
This pongal is very easy to make. Some people call this pongal kaara pongal or venn pongal usually in
Ingredients:
Rice – 1 cup
Moong dal – ½ cup
Salt – to taste
For seasoning:
Peppercorns – 1 tsp
Cumin – 1 tsp
Cashews – 2 tsps
Green chilies – 2
Oil – 2 tbsps
Butter – 2 tbsps
Curry leaves – 1 sprig
Method:
1. Soak both rice and moong dal together for 30 mins.
2. Pressure cook them together with salt. Until 3 to4 whistles.
3. Coarsely grind the pepper.
4. In a pan add oil and butter; once the butter melted add the entire seasoning ingredient one by one.
5. Wait until the pressure slows down from the cooker and add the seasoning to it.
6. Now mix well and serve hot with Saambar and chutney.
As a general rule, herbs and ground spices will retain their best flavors
for a year. Whole spices may last for 3 to 5 years. Proper storage should
result in longer freshness times.
When possible, grind whole spices in a grinder or mortar & pestle just
prior to using. Toasting whole spices in a dry skillet over medium heat
before grinding will bring out even more flavor. Be careful not to burn.
Because the refrigerator is a rather humid environment, storing herbs
and spices there is not recommended. To keep larger quantities of spices
fresh, store them in the freezer in tightly sealed containers.
