Tuesday, June 2, 2009

Fruit Custard Trifle

Ingredients : 1 1\2 liters milk , 1 1-pound frozen pound cake, thawed , 1 cup sugar , 2 pounds strawberries , 1 14-oz. can mixed fruit , 1 3-oz. pkgs. pineapple flavored gelatin , 2 cups whipping cream.

Instructions : 1. Prepare custard with 1 1\2 liter milk according to the packages instructions. Spread the bottom of a 2-liter glass dish with 1cup hot custard. 2. Cut cakes into 1/2-inch-thick slices and sprinkle with 4-6 tablespoons milk. Arrange enough cake slices over the custard to cover bottom of the dish. 3. Next, set up a decorative row of strawberries and mixed fruit around the side of the dish; then fill in center. 4. Spoon custard over fruit, spreading to side of dish using the back of the spoon. Place the custard in a cool place or in the refrigerator to cool completely and set. 5. Prepare jelly according to the instructions, Keep aside until cool but not set. Pour jelly over cooled custard and place in the refrigerator until sets. 6. Beat whipping cream until stiff peaks form. Spread 1 1\2 cups cream over jelly. Transfer the remaining cream to pastry bag fitted with star tip. Pipe rosettes around edge then top rosettes with strawberries. Cover and chill at least 4-6 hours.
• Serves: 6 People. • Preparation Time: 20 minutes. • Cooking Time: 30 minutes.

Badam Ki Kheer

Ingredients : 1 cup almonds , 1 litre milk , 1\2 teaspoon cardamom seeds , 3\4 cup sugar , few drops of kewra essence , 2-3 silver leaves (varak) optional.

Instructions : 1. Soak almond in plenty of water for several hours or overnight. Skin the almonds and in a blender or food processor grind them to a smooth paste, adding enough milk for smooth paste. 2. Put rest of the milk in a heavy based pan, add cardamom’s seeds and bring to a boil, simmer over low heat until 3\4 liter milk is left. 3. Stirring constantly, add almond paste and cook for 8-10 minutes or until the kheer is thick. 4. Add sugar and stirring constantly dissolve it. Sugar will make the mixture thin, cook uncovered until it is thick and water from sugar has evaporated. 5. Remove from heat, add kewra essence, stir and cover for few minutes. Transfer to a serving dish and garnish with silver leaves.
• Serves: 6 People. • Preparation Time: 15 minutes. • Cooking Time: 60 minutes.

Badam Ka Halwa

Ingredients : 225 grams almonds , 568 ml milk , 225 grams sugar , 150 ml water , 225 grams ghee , 3-4 silver leaves (varak) optional.

Instructions : 1. Soak the almonds in the water overnight. They should be puffed up and double in size the next day. Skin the almonds and place them in a blender or food processor. 2. Grind them to a smooth paste on a low speed, adding the milk gradually. Do not grind the almonds first on their own and then add the milk as too much of the almond oil will get lost. 3. In a heavy based pan dissolve the sugar in the water, boil it rapidly for about 10 minutes to half its quantity. 4. Add the ground almond paste and stirring very frequently, simmer the mixture for 11/4 hours until it thickens. At no stage should it be allowed to stick to the bottom and scorch, as that will ruin the taste. 4. In another pan, melt the ghee. Slowly pour a little ghee into the almond paste and stirring continuously, see that it is absorbed completely into the paste. Within a few minutes the paste will start releasing the ghee. As soon as that happens, pour in a little more ghee and once again stirring continuously, see that the has been absorbed. Repeat this process until all the ghee has been used up and the rich almond paste is glossy. Transfer the paste to a pie tin and spread it out into a thickness of no more than 1.5cm. Leave it to cool down. As soon as it begins to set, cut it into squares or diamonds and leave it to cool completely for several hours or overnight. Decorate with silver leaf or halved almonds it wished. Lift off the pieces with a spatula and arrange on a serving dish.
• Serves: 6 People. • Preparation Time: 20 minutes. • Cooking Time: 50 minutes.

Akhrot Ka Halwa

Ingredients : 1 cup ghee or oil , 1\2 teaspoon cardamom powder , 2 cups milk powder (full cream) , 4 eggs, lightly beaten , 400 ml milk, condensed , 2 cups walnut halved, chopped.

Instructions : 1. Heat ghee and cardamom’s powder in a heavy based skillet until warm, add milk powder and stirring constantly fry milk powder over low heat for about 5 minutes or until light brown. (Don’t over fry, otherwise milk will burn). 2. Add beaten eggs and stirring constantly, cook until the mixture is dark brown, about 5-8 minutes. 3. Add condensed milk and cook until the mixture leaves the sides of the pan and thick, about 3 minutes. Add nuts stir fry for one minute and remove from heat. 4. Spread the mixture evenly in a greased pan, sprinkle chopped walnuts and press with the back of a metal spoon. 5. Using a sharp knife mark squares and keep aside to set. Cut through the scored lines and transfer to serving plate.
• Serves: 6 People. • Preparation Time: 10 minutes. • Cooking Time: 20 minutes.

Khajoor Ka Halwa

Ingredients : 1.5 cups dates , 2 cups milk , 1/2 cup sugar , 1/4 cup ghee , 1 cup khoya , 50 grams almond, blanched roughly chopped , 30 grams cashewnuts , 30 grams walnuts , 1 teaspoon cardamom, ground green , silver leaf (varak) for decoration , drops kewra essence (optional).

Instructions : 1.Wash and remove the seeds of the dates. Put the dates in a food processor and grind to a smooth paste. 2. Place milk, date paste and sugar in a heavy based sauce pan and stir well to combine milk, dates and sugar. 3. Stirring frequently cook for 20 to 30 minute or until all the water from milk has evaporated and the dates begin to stick to the bottom of the pan. 4. Add the ghee, almonds, walnuts, cashew nuts, ground cardamom, khoya and kewra, if using. 5. Stirring continuously, fry the date mixture until the ghee is first absorbed by the dates and then released. The halwa is ready when ghee begins to separate. 6. Transfer to a serving dish and decorate with silver leaf. Serve hot or cold.
• Serves: 6 People. • Preparation Time: 15 minutes. • Cooking Time: 30 minutes.


Ingredients : 2 cups rice, Pakistani basmati , 12 saffron strands , 1\4 cup coconut, dried , 1\4 teaspoon yellow food color , 1\2 cup ghee , 4 cloves , 1 inch piece cinnamon stick , 1\2 teaspoon cardamom, seeds (crushed). , 2 cups sugar , 1\2 cup water , 1 teaspoon lemon juice , 1\2 cup khoya , 1\4 cup almond blanched,cut into sliver , 1\4 cup raisins, golden , 1\4 cup pistachio nuts, cut into slivers , 2 tablespoons milk , 1\2 teaspoon kewra , 3-4 silver leaves (chandi varak).

Instructions : 1. Rinse rice well; soak it in cold water for about 30 minutes and drain. Place saffron threads into two tablespoons of boiling water and soak for 10 minutes. Soak coconut in water for 15 minutes or until soft. Then thinly slice it. 2. In a large, heavy skillet bring plenty of water to boil. Add washed rice, cardamom seeds and yellow color, bring it back to boil, reduce heat and cook for about 12-15 minutes until the rice are almost cooked, Drain and keep aside. 3. Heat ghee in a heavy saucepan; add cloves, cinnamon and cardamom seeds. Stirring all the time, fry them for a couple of minutes. Add sugar and water. Bring to boil and simmer for few minutes or until sugar is dissolved. 4. Add rice, lemon juice and saffron water, Stir gently, cook for 3-5 minutes on medium heat. Add khoya, almond, raisins, pistachio nuts, coconut, milk and kewra essence, stir gently and cover with a tight fitting lid. Reduce heat and cook for 12-15 minutes or until all the moisture has evaporated. 5. Transfer to a serving dish and decorate with silver leaf, if desired. Serve Hot. Variations: Instead of khoya, rasgulla can be added. • Serves: 6 People. • Preparation Time: 15 minutes.

Mango Cheese Cake

Ingredients :
1\4 cup butter , melted , 2 cups biscuits, digestive crushed , 2 large mangoes ripe (about 300g. flesh) , 3 oz packet mango flavored gelatin (such as Jell-O brand) , 11\2 teaspoons gelatin powder , 1 tablespoon lemon juice fresh , 3 tablespoons sugar , 2 8-oz. pkgs. Philadelphia brand cream cheese , 1 cup whipping cream , 1 teaspoon vanilla essence

Instructions :
1. Lightly oil a 9 inches (24cm) spring release cake tin. Line the base with greaseproof paper and grease the paper. • Make the Base: 2. Mix together the melted butter and biscuit crumbs. Press the crumb mixture into the base of the prepared pan and refrigerate for 30 minutes. • Make the Filling: 3. With a sharp knife, peel the mangoes and scrap the flesh from the stone. Discard the stone and chop or mash the flesh. 4. Boil 1\2 cup water in a small saucepan, remove from heat, add jelly, gelatin, lemon juice and sugar, stir to mix and keep aside for 3 minutes. Return the saucepan over low heat and stir until gelatins and sugar is dissolved. Cool slightly, add mango flesh then refrigerate until thickened but not set, stirring occasionally. 5. Put the cheese in a large bowl and beat with an electric beater until smooth, about 2 minutes. With a balloon mixer fold the cooled mango mixture into the cheese. 6. Working quickly, in another bowl beat cream and vanilla until, it is the same consistency as the cheese mixture. Then lightly fold in the cheese mixture. Pour into the biscuit crust and refrigerate or chill until set, about 6-8 hours. 7. Carefully remove the sides of the cake tin then using a blade knife or spatula loosen the base and slide the cake off the base onto the serving plate. Decorate with mango slices, if wished.
• Serves 8 people. • Preparation Time: 15 minutes. • Cooking Time: 30 minutes. • Serve Cold

Behari Kabab

Ingredients :
1 1\2 kilograms beef pasanda (thin sliced) , 4 medium onions skinned and thinly sliced , 1 cup oil , 8-10 whole red chilies , 11\2 tablespoons ginger, minced , 1 1\2 teaspoons salt , 1 1\2 teaspoons garam masala , 1 cup yogurt , 4 tablespoons papaya (raw ) ground , 1\2 cup mustard oil.

Instructions :
1. Cut beef into 2 inches wide and 4-5 inches long strips. Thoroughly wash the beef strips and squeeze out any water. Place the meat in a colander and keep aside. 2. Heat oil in a frying pan. Add onions and fry until light brown in color, about 8-10 minutes. Remove onions from oil and fry the whole chilies just for few seconds, otherwise they will burn. Discard the oil and Grind the onions and whole chilies in a food processor to a smooth paste. 3. Place meat in a large bowl. Add onion paste, ginger, salt, garam masala, yogurt, ground papaya and mustard oil. Mix the mixture really well for few minutes with your hands until the meat is coated well with marinade. 4. Cover and leave to marinate at room temperature for about 3-4 hours or overnight in the refrigerator. 5. Thread meat strips onto skewers in folded layers. 6. Put skewers carefully over a gentle charcoal flame and cook until meat is brown on each side, about 5-8 minutes. 7.Transfer to a serving dish and decorate with onion ring, green chili and coriander leaves. 8. Serve with paratha or nan and mint chutney.
• Serves 6 people.
• Preparation Time: 30 minutes. • Cooking Time: 40 minutes.

Chicken Tikka

Ingredients : 4 quarters chicken , 3-4 tablespoons lemon juice , 1\4 cup yogurt , 1 teaspoon garlic paste , 1 teaspoon ginger paste , 2 green chilies, crushed , 1 teaspoon cumin seeds, zeera , 1 teaspoon garam masala , 1 teaspoon chili powder, 1 teaspoon coriander powder , 1 teaspoon chat masala , 1 teaspoon salt , few drops of red or yellow food coloring , For basting oil , For Garnishing lemon wedges and onions.

Instructions : 1. Using a sharp knife, make 3 or 4 deep incisions in each chicken quarter. Place the chicken pieces in a large bowl and rub the lemon juice into the incisions. Cover and leave to marinate for about an hour. 2. Add ginger, garlic.green chilies, cumin, garam masala, chili powder, coriander, chat masala, salt and food coloring to the yogurt and mix well. 3. Pour the marinade over the chicken pieces and coat them liberally with the yogurt mixture. Cover and leave to marinate at room temperature for about 5-6 hours or over night in a refrigerator. 4. Thread the chicken pieces on metal skewers and grill the chicken over hot charcoal, Basting once at the end of the cooking time. Alternatively, Place the chicken in a oven at 325F, (170C) or gas mark 3. Roost for 1 hour, Basting frequently and Turing once or twice to brown the both sides. 5.Decorate with lemon wedges and onion rings. Serve Hot. * Variation : Cut the chicken breast into 2 inch pieces then marinate as above. Thread closely on metal skewers and grill as above. Serve with Nan, Poodinay Ki Chutney and Raita.
• Serves 4 people. • Preparation Time: 120 minutes. • Cooking Time: 90 minutes.

Tandori Chicken

Ingredients :
4 quarters chicken, skinned , 2 tablespoons lemon juice , 1\3 cup plain yogurt , 1 tablespoon garlic paste , 1 tablespoon ginger paste , 1 teaspoon ground roasted cumin seeds , 1\2 level teaspoon ground cardamom , 1 teaspoon garam masala , 1 teaspoon chili powder , 1 teaspoon salt , 1\2 level teaspoon tandoori coloring , For basting ghee or butter.

Instructions :
1. Prick the chicken all over with a fork and using a sharp knife make diagonal slashes 1/2-inch deep, 1 inch apart on each chicken quarter. Place chicken in a large dish. 2. Add lemon juice and rub into the slashes and all over. Cover and marinate for 1 hour. 3. Mix all the ingredients of the marinade in a small bowl and pour over the chicken pieces and mix, turning and tossing, to coat all the pieces well. 4. Cover and marinate for at least 4 hours at room temperature, or refrigerate overnight, turning several times. Note: Take out the chicken from the refrigerator at least 1 hour before cooking, to bring it at room temperature. * To Roast in the Oven : Preheat oven to 450°F. Place chicken pieces on an extra-large shallow roasting pan, preferably on a wire rack. ( Discard the leftover marinade). Brush chicken pieces with ghee or butter. Set the pan in the middle of the oven. Roast for 25-30 minutes, or until the meat is cooked through, basting and turning occasionally. Transfer to platter and serve. *To Grill Outdoors : Fire the coal well in advance, grill is ready when a layer of white ash forms over the surface of the coal. This is the point, when the coal is at its hottest. Place the grill at least 5 inches away from the heat. Place chicken pieces, over the grill, basting with ghee or butter and cook for 8 minutes, without turning. Basting with ghee or butter, turn and grill the other side for 8 minutes. Continue turning and basting, until chicken is cook through, about 12-15 minutes for each side. Transfer chicken to platter. Decorate with sliced onion and tomato. Serve chicken immediately, and accompanied by Nan and raita.
• Serves 4 people. • Preparation Time: 30 minutes. • Cooking Time: 30 minutes.

Grilled Chicken Boti

Ingredients :
1 Chicken cut into 16 pieces, - 2 tbsp. lemon juice, - 1\4 cup natural yogurt, - 1 tsp. garlic paste, - 1 tsp. ginger paste, - 1 level tsp. cumin powder, - 1 level tsp. garam masala, - 1 tsp. chili powder, - 1 level tsp. coriander powder, - 1 level tsp. chat masala, - 1 level tsp. salt, - few drops of red or yellow food coloring, - oil for basting, - lemon wedges and onions for decoration.

Instructions :

1. Place the chicken pieces in a large bowl and rub the lemon juice. Cover and leave to marinate for about an hour. 2. Put yogurt in a small bowl. Add ginger, garlic, cumin, garam masala, chili powder, coriander, chat masala, salt and food coloring and mix well. 3. Place the chicken in a medium bowl. Pour the marinade over the chicken pieces and coat them liberally with the yogurt mixture. Cover and leave to marinate at room temperature for about 5-6 hours or over night in a refrigerator. 4.Thread the chicken pieces closely on metal skewers and grill the chicken over hot charcoal, Basting once or twice at the end of the cooking time. Alternatively, Place the chicken in a shallow baking pan, arrange them in a single layer. Bake in a oven at 325F, (170C) or gas mark 3. Roost for 25- 30 minutes. Basting frequently and Turing once or twice to brown the both sides. 5.Decorate with lemon wedges and onion rings.

Seekh Kabab

Ingredients : 1 kilogram minced beef meat fresh , 5 spring onions , 4 green chillies , 3 tablespoon coriander leaves, chopped , 1 teaspoon red pepper powder , 2 teaspoon dry pomegranate seeds- anar dana , 2 tablespoon coriander seeds crushed , 2 teaspoon chat masala , 2 teaspoon garam masala , 2 teaspoon salt.

Instructions : 1. Finely chop spring onions including the green part. You can chop the onions in a chopper but don't make make paste. 2. Finely chop green chilies. 3. Put minced meat in a bowl, add all ingredients and mix well. Make sure all ingredients well blended with minced meat. 4. Keep minced meat for couple of hours in the refrigerator. 5. Light charcoal and wait for it to get a layer of ash on top. This will reduce the temperature of the fire. 6. Break of large ball of mixture and mold then on kabab skewers. Put skewers on fire. 7. Grill till brown on all side. Make sure to turn each side every now and then. Serve hot with Nan and Chutney. Serve Immediately.
• Serves 12 people. • Preparation Time: 30 minutes. • Cooking Time: 40 minutes.

Chicken Chargha

Ingredients :
1 whole chickens, skinned , 4 tablespoons lemon juice , 1 tea spoon garlic paste , 1 teaspoon ginger paste , 1 teaspoon cumin (zeera powder) , 1 teaspoon garam masala , 1 teaspoon chili powder , 1 teaspoon curry powder , 1 teaspoon salt , oil for deep frying , 1 teaspoon chat masala.

Instructions : 1. Place the chicken on a chopping board and using a sharp knife, make deep incisions at 2 inches intervals. Place the chicken in a large bowl and rub 2 tablespoon lemon juice into the incisions. Cover and leave to marinate for about an hour. 2. Add ginger, garlic, cumin, garam masala, chili powder, salt and curry powder to the lemon juice to make a paste. 3. Rub the marinade over the chicken. Cover and leave to marinate at room temperature for about 5-6 hours or over night in a refrigerator. 4. Heat oil in a deep fryer or a karahai to smoking point, then reduce the heat to medium. 5. fry the chicken carefully in hot oil, turning many times to ensure even browning. Fry the chirgha for 12-15 minutes to a golden color, drain thoroughly with a perforated slice. Then place them on absorbent kitchen paper. 6. Sprinkle with chat masala. 7.Decorate with lemon wedges and onion rings. Serve with Nan, Poodinay Ki Chutney and Raita.
• Serves 4 people. • Preparation Time: 20 minutes. • Cooking Time: 25 minutes.

Wednesday, May 27, 2009

Fish Biryani

450 grams rohu (any white fish fillets)
1/2 cup vegetable oil
1 level teaspoon cumin seeds, zeera
1/2 level teaspoon mustard seeds
1 clove garlic cloves, chopped
1 inch piece ginger fresh, peeled
1 teaspoon ajowan (carum)
4 green chillies
1/2 teaspoon red chili powder
As per taste salt
10 green cardamoms
4 black cardamoms
6 cloves
10 pieces black pepper
1 inch piece cinnamon stick
2 bay leaves (taze patta)
10 dried plums (aaloo bukharay)
Some ghee or cooking oil
6 pieces green chili, finely chopped
2 tablespoon coriander leaves, fresh
3 Pinch yellow food color
Wash the fish and pat dry. Cut into 1 inch pieces. In a blender grind the garlic ginger and chilies to a fine paste. Mix the paste with salt, chili powder and ajowan. Smear the fish pieces with spice paste. Set aside for at least 2 hours In the meantime heat the oil in a shallow frying pan, add the cumin and mustard seeds; they should pop and splutter at once.
Add the chop onions and , stirring frequently, fry them to a rich golden color. Add the chopped tomatoes, still stirring frequently, fry the onions for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water, if essential, to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate.
Add the fish and stir well to coat it with the tomato mixture. Reduce the heat to low, cover with a tight fitting lid and cook for 15 minutes until the fish is tender. Sprinkle with finely chopped coriander. Keep warm Soak the rice in water for half an hour. In another pan boil the rice with 2-3 tsp. of salt and plenty of water .when the rice are 3\4 cooked drain the water. Add 1\4 cup oil or butter and fluff with a fork to prevent the rice to stick each other. Keep rice to one side
In a large pan place 2 inch layer of rice at the bottom, then a layer of fish mixture and dried plums on top, repeating this until the fish and rice have been used up. sprinkle the coriander and mint leaves over the top layer of the rice Pour 1\2 cup water and seeds of cardamom over the rice. Do not stir. Mix the food color with a little water and sprinkle over the rice Cover with a tight fitting lid and allow to cook for 20 minutes until the rice are cooked
Once the dish is cooked, leave it covered for a few minutes then eliminate the lid, fluff up the rice with a fork serve up with Raita.

Egg Fried Rice

Long grain rice 1 kg (soaked in water for 20 minutes)
Eggs 4 whipped
Spring onion leaves 1 cup finely chopped
Garlic water 2 tbsp
Carrots 3 finely chopped
Soya sauce 2 tbsp
Black pepper ½ tsp
Ajinomoto ½ tsp
Cinnamon 1 inch piece (roasted and powdered)
Salt to taste
Dalda or your choice of cooking oil 1 cups

*Heat oil in a large pan. Add garlic water and immediately pour in the whipped eggs, stir for 2-3 minutes. Add chopped spring onion leaves, carrots, salt, black pepper, Soya sauce and vinegar. Stir again for two minutes.
*Meanwhile drain all the water from the rice. Add rice to the pan and carefully stir for 3-4 minutes until rice begins to change in color. Add 4 measured cups of water and powdered cinnamon. Cover the rice with a tight fitting lid. Lower the heat and cook for about 15-20 minutes, until the water has been completely absorbed and the grains are separate. Gently fork the rice, gradually working down to the bottom. Serve hot.

Chicken Tikka Biryani Rice

½ kilogram Boneless Chicken (cut into 4 cm cubes)
1 tbsp. Heavy Cream
A pinch of Saffron (Zaafran)
1 Onion (sliced)
1 tsp. Garlic Paste (Pisa Lehsan)
2 tbsp. Lemon Juice (Nimbu Arakh)
1 tsp. Salt
½ tsp. Black Peppers (Pisi Kaali Mirch) (grounded)
2 cups Basmati Rice
1 tsp. Salt
2 to 3 tbsp. Butter (Makhan)
2 Egg Yolks (beaten)
½ tsp. Black Pepper (Pisi Kaali Mirch) (Grounded)
1 tsp. Salt
½ tsp. Whole Black Peppercorns (Saabut Kaali Mirch)
Cherry Tomatoes
* Mix the marinade ingredients with the chicken. And set aside for 4 hours
* Mix the saffron with the cream. Thread the chicken pieces onto a skewer. Brush the pieces with some of the saffron-cream mixture
* Wash the rice and let it soak for 1 hour. Then cook the rice with salt in 5 cups of boiling water then drain
* Mix the butter and beaten egg yolk and black pepper powder softly into the rice with a fork. Then the rice back on low heat. And let it cook for 4 to 5 minutes
* Grill the chicken in a medium-hot oven for 8 to 9 minutes, or until tender, basting with the rest of the saffron-cream mixture
* Then place rice on a platter And organize chicken on skewers on top of the rice
* Then garnish with the peppercorns and whole cherry tomatoes and serve.

Chicken Fried Rice

Long grain rice 1 kg (soaked for about 20 min)
Chicken small pieces 1 cup finely chopped
Carrots 2 finely chopped
Green pepper (capsicum) 1 thinly sliced
Fresh green peas (optional) ½ cup
Garlic water 2 tbsp
Soya sauce 1 tbsp
Vinegar 1 tbsp
Ajinomoto (Chinese salt) ½ tsp
Salt to taste
Cinnamon 1 inch piece (roasted and powdered)
Cooking oil ½ cup

Heat oil in a big, heavy based pan. Add chicken pieces, Soya sauce, garlic water, salt and vinegar, fry for 5 to 7 minutes. Then add chopped shallots, carrots, green pepper and fresh peas, stir for a few minutes. Now add the drained rice carefully, stir for 10 minutes (do not stir too hard otherwise the rice will break). Add 6 cups of water to the rice, cover the rice and lower the heat. Cook for 12-15 minutes until the water has dried and the grains are separated. Mix in the cinnamon and Ajinomoto. Serve hot.

Bhel Puri Recipe

\250 gms. potatoes
½ cup of diced tomato
2-3 onions sliced (rough form)
1 cup of boondi (see note) or besan pakoray
1 cup of pre-boiled chick peas
1-2 green chilies - chopped.
1/2 cup of chopped fresh coriander (Dhaniya) leaves.
Papri (chips made of dough)
Salt according to taste
2 cup plain rice pops crispy (murmuray)
1-2 cup Sweet Imli chutney
1 kg. Yogurt whipped
Chaat masala as required.


Boil potatoes till soft, peel and dice.

In a bowl combine the potato, tomato, sliced onion, fresh dhaniya, green chilies, and boondi and chick peas.

Keep the chutney and yogurt in separate bowls to be added according to taste.

In another bowl combine the papri and rice crispies. You can also add a handful of plain corn flakes to make it crunchier.

To serve up, in a plate add the vegetable mixture. Top it with the dry ingredients mixture. Add yogurt, chutney, salt and chat masala according to taste.

Bengan ka Bhurta Recipe

½ grm. eggplant (Bengan)
1 tsp. cumin seeds (Zeera)
2 spring onions
2 tbs. tamarind (Imli) paste
1 tsp. salt (according to taste)
½ tsp. chili (Lal Mirch) powder
4 tbs. oil
¼ tsp. turmeric (Haldi) powder
3-4 tbs. yogurt
2-3 green chilies – chopped
2 tbs. mint (Podina) leaves – chopped
1 tbs. lemon juice

Roast the eggplant in hot oven till the skin gets slightly burnt and shriveled.
Put the hot eggplant in a bowl of water and remove the skin.
In a pot add all the ingredients to the eggplant pulp meshed nicely and cook on medium flame till the water has dried up (stirring continuously otherwise it will burn). When ready it will come in a ball shape and will turn light brown
It can be served with rice, chapati or as salad when cooled.

Serving: 3-4 persons

Palak Paneer

Ghee or Oil for deep frying
2 tbsp Ghee or Oil
400g/14oz Paneer
1 Onion, finely chopped
2.5cm/1 inch Fresh Ginger, finely chopped
4 Garlic Cloves, crushed
1 teasp Cumin Powder
1/2 teasp Coriander Powder
1/4 teas Turmeric Powder
1 teasp Chilli Powder
60ml/2fl.oz. Sour Cream
450g/1lb Fresh Spinach, finely chopped
salt to taste


Heat the ghee or oil awaiting hot then fry the paneer until golden brown.
Drain well then cut it into 12mm/1/2 inch squares and set aside.
Heat 2 tablespoons of ghee or oil in a saucepan, add the onions and fry for 8-10 minutes until light brown, stirring constantly.
Add the garlic and ginger and fry for 3 minutes, adding little water if the mixture sticks to the bottom of the pan.
Add the chili powder, salt, cumin, coriander and turmeric powder and fry for 3-4 minutes, stirring from time to time and adding a little more water to prevent it drying out and sticking.
Add the sour cream and spinach, mix well, cover and bake over medium heat until most of the liquid has evaporated, about 15 minutes.
Add the cheese, cover and cook for a further 5 minutes.
Serve hot with boiled rice or a flatbread such as roti, paratha or naan.

Carrot cake with lemon butter cream icing

250g unsalted butter, softened
250g caster sugar
150g carrots
250g self-raising flour
100g ground almonds
1tsp baking powder
1tsp ground cinnamon
1tsp ground mixed spice
4 eggs, beaten
splash of milk
For the lemon buttercream icing:
150g unsalted butter, softened
300g icing sugar
finely grated rind of 1 lemon
splash of milk
100g walnuts, finely chopped
Line a 23cm round cake tin with non-stick baking parchment. Beat the butter until very soft, then add the sugar and keep beating until the mixture is really fluffy. Finely grate the carrots and blot with kitchen roll to mop up any excess moisture. Add them to the butter mixture with all the remaining cake ingredients and beat thoroughly. Add a splash of milk if the mixture is too stiff. Spoon into the lined tin and level the surface. Bake at gas mark 4/180ºC/350ºF for 1 hour and 15 minutes, covering the top of the cake with a piece of kitchen foil after 30 minutes to stop it getting too brown. Set aside to cool. To make the icing, beat the butter until fluffy, then beat in the icing sugar. Mix in the grated lemon rind. Add a splash of milk to soften the consistency slightly. Swirl the icing on top of the cake once it has cooled and sprinkle with walnuts, if you like.