Method 1. In a large soup pot, fry the onions in the oil until light brown. 2. Stir in the spices & toss in the peas & tomatoes. 3. Stir again & cook for 5 minutes over moderate heat. 4. Add stock, bring to a boil, cover & simmer until the peas are tender (at least an hour). 5. Serve hot
Method 1. Fry onions for 5 minutes, without browning, in melted butter. 2. Add chicken stock, bay leaf and seasoning. 3. Bring to a boil, cover and simmer 45 minutes or until tender. 4. Remove bay leaf. 5. The soup can now be sieved or pureed if a smooth soup is desired. 6. Blend flour with milk and whisk gradually into soup. 7. Return to a boil, stirring constantly. 8. Reduce heat and simmer for 5 minutes. 9. Adjust seasoning. 10. Stir in cream and reheat before serving.
Method 1. Heat oil in a large saucepan 2. Saute onion till transparent 3. Add curry powder and garam masala 4. Simmer for a minute 5. Add remaining ingredients except milk and panner 6. Cook for 30 min 7. Let it cool 8. Blend together milk, cheese and soup in food processor 9. Chill for 1 hour 10. Serve with bread crumbs
Method 1. Heat oil in a large saucepan 2. Saute onion till transparent 3. Add curry powder and garam masala 4. Simmer for a minute 5. Add remaining ingredients except milk and panner 6. Cook for 30 min 7. Let it cool 8. Blend together milk, cheese and soup in food processor 9. Chill for 1 hour 10. Serve with bread crumbs
Method Pressure cook the rajma for 45 minutes or till done, and set aside with the water used for boiling. Sauté the onion in butter; add the celery, garlic, blanched tomatoes, tomato puree and red wine and cook for five to seven minutes. Add the water, chopped rosemary, boiled rajma and its stock. Stir well. Add the diced carrot and finish with shredded lettuce and olive oil. Adjust the seasoning, add crushed pepper and toss well. Serve hot
Take the Wheat Flour, put 1 tsp Ghee and pinch of Salt, add water and Knead the Flour into Atta. Make four Chapattis. Spread Sugar on one Chapatti and pour 1 tsp of Water on the Sugar. Cover this Chapatti with another Chapatti and seal the sides with your hand by pressing the corner of the Chapatti. Heat a Tava and bake this Chapatti with a little oil till it turns brown. Remember to serve hot.
Put the meat in a pot on medium-low heat and dry the water already present in it stirring constantly to prevent burning along with salt, pepper and haldi.
When water dries add green chili, onion and dhuniya and dry water on high heat and remove.
Take the ready-made samosa strips available in market and use this filling. Seal the edges of samosa using a mixture of some flour dissolved in a little water and cooked into a thick paste.
Method 1 tsp methi 1 tomato 1 onion chopped 1 tsp zeera Salt to taste 1/4 tsp haldi powder 3-4 green chilies chopped 2-3 tbs oil This dish is made with as many vegetables as you like. Their quantity should be adjusted according to your needs and the size of the vegetable available. The following is a list of the vegetables that make a great dish, but you can adjust it according to your own personal likes/dislikes: Potato, Cabbage, Cauliflower, Eggplant, Radish, Bell peppers, Carrot, Peas, assorted beans, beetroot. Heat the oil and add all the ingredients and spices. Cover and cook on low heat till the water has dried and all the vegetables have become soft. It is better if they are a little bit crunchy. DO NOT ADD EXTRA WATER. LET THEM COOK IN THEIR OWN JUICES.
QUEEN VICTORIA
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( POTATOE KEBABS ) Ingredients
5 lbs......Potatoes- Red-medium 8 oz ......Green Chilies ¸ bunch....Cilantro 1 T .......Cumin seed 2 oz ......Pomegranate seed -dried 2 .........Eggs 1 t .......Red Chili powder 1 t .......Salt 14 oz......Butter Solids OR 2 cups veg.oil
Method a) Gather ingredinets.Cut green chilies & cilantro.Melt butter. b) Put the potatoes with water for boiling (water should barely cover potatoes) c) Check the doneness of potatoes (use a knife) d) When potatoes are done, remove from heat and peel them e) Put in freezer for 5 minutes. f) Remove from freezer. Mesh them coarsely. (you can use hands) g) Add -- salt, red chilies, green chilies, pomegranate seeds, cumin seeds & cilantro leaves and mix well. h) Crack and mix two eggs in a steel bowl. i) Put 2 T of melted butter in a fry pan and put on medium heat j) Take even portions of potato mix to make 2 inch rounds using hands (grease palms of both hands so that potato won't stick to hands) k) Flatten these 2 inch balls to make kebabs. - coat kebabs with eggs and put in frying pan. - change side after 5 minutes. l) These kebabs may be served with 'chutni' or 'raita' MAKES ATLEAST 50 KEBABS
Method Heat the oil and add zeera and whole red chili and saute til they start to brown. Then add the potato and rest of the spices along with a little water. Cover and cook on low heat till potatoes are soft. (10-15 minutes)
QUEEN VICTORIA
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( SPICED POTATO BITES ) Ingredients
700 gm Potato 4 tbs cooking oil 1/2 tsp salt or according to taste 1/4 tsp garam masala 1/2 tsp ground zeera 1/2 tsp dhuniya powder 1/2 tsp chili powder or according to taste
Method Boil the potatos with skins till soft.Cool.Peel and dice into 1 inch cubes. In a non-stick pan heat the oil on medium heat.Add the potatos and fry lightly stirring occasionally till golden brown.Add all spices and stir till potatos are evenly coated. Remove.Serve hot or cold
Method Empty the ricotta cheese into an oven-proof dish and bake at 350F for 40 minutes. Cut it into 1/2 inch square pieces. Defrost the spinach. Put it into the blender for a couple of minutes. Heat the oil in a pan. Fry onion, garlic, ginger, chilli - the onion should turn golden. Add the cumin, coriander and turmeric powder. Add the sour cream to the pan, followed by the spinach. Stir till every item gets properly mixed. Now add the pieces of baked ricotta cheese. Add 1/2 cup of water. Add salt. Cover and cook over slow heat for 15 minutes. Serve with rice or naan (bread available at Indian stores) or pita bread. For the variation using tofu, I usually used firm tofu, dry it by placing it on a paper towel and then baking it at 200 F for about half an hour. I also do not use the sour cream. It works pretty well.
QUEEN VICTORIA
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( Baarta - Penjabi Style Eggplant ) Ingredients
3 med eggplants 3 T oil 2 onions, sliced into think rings 5 cloves garlic 1.5 t turmeric 1 t crushed red chile 1/2 t ground cumin 3/4 t black pepper 1 T ground corriander 2-3 ripe tomatoes, chopped into bite-sized pieces 1 C frozen peas 1 T tamarind concentrate* 4 T fresh lemon juice 1/2 C cilantro
Method Punch holes all over the eggplants with a fork. Bake at 450 until partially darkened, soft, and mangled looking. (About 45 minutes.) It will look awful on the outside but will be nice and roasted on the inside. Put groups of ingredients in individual small glasses or other containers. The turmeric and chile in one; the cumin, black pepper, and coriander in a second; the tamarind and lemon juice in a third. While the eggplant is cooking fry the onions in the oil over med/med-high heat until they turn golden brown. Add the garlic for the last two minutes. Add the turmeric and red chile and sizzle, then add the cumin, black pepper and coriander, and stir. Add the tomatoes and peas and continue cooking, stirring frequently until the tomatoes are dissolved and the mixture has a saucy consistency. (You may have to add a little water to prevent scorching.) Mix the lemon juice and tamarind until smooth. Add into the onion/tomato mixture. Let the eggplant cool enough to handle. Scoop out the eggplant pulp (should be soft) and mush. Then add it into the other mixture. Take off heat and add in the cilantro.
QUEEN VICTORIA
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( POTATO CUTLETS ) Ingredients
2-3 medium size potatoes boiled 1 tsp. salt or according to taste ½ tsp. ground black pepper Breadcrumbs for coating 1 egg beaten Oil for deep-frying Assortment of fillings
Method Boil the potatoes and remove their skins. Allow to cool and then mash to paste. Add the salt and pepper and mix well. Take a small amount of this mixture in the hand and flatten to a disc shape. Add the filling in the middle and cover on all sides to form a kabab like shape. Dip in beaten egg and then roll in breadcrumbs to coat well all over. Deep fry till golden brown. Serve with ketchup or chutney. Fillings: 1.Grated Cheddar or Mozzarella Cheese 2.Pre cooked keema (mincemeat) 3.Grated carrots, cabbage, capsicum mixture. 4.Any other preferred filling that you like
Shahrukh Khan
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Kulfi
Instructions Measure all ingredients and keep aside.
Soak pistachio in boiling hot water, leave for 1/2 hour and the remove skins. Hot water loosens the skin and it slips off easily. Slice thinly or chop in a nut chopper. Do not put in food processor, it will make them too fine & paste like.
Boil milk until it is reduced to half. You must keep stirring it. If it catches or burns, you have to throw away the whole amount because the smell of burnt milk is rather unpleasant. A heavy bottomed pan or wok works better, as milk is less likely to catch.
Keep scrapping off the milk-skin from the sides and bottom of the pan every few minutes. It is this skin that gives the kulfi it's distinctive, rough texture.
Add corn flour, sugar, and cardamom powder.
Stir continuously and boil for a further 5-10 minutes, until the mix thickens like custard. If it is too thin, add a little more corn flour dissolved in cold milk and cook for a further 5 minutes.
Cool it and add almond powder and chopped pistachio.Whisk double cream until thick and fluffy, add to the cooled condensed milk, and fold in gently.
Take out of freezer 10-20 minutes before serving, less in hot countries. This will soften the Kulfi.
Ingredients
1 1/2 litre full cream milk. 1/2 kg sugar or according to taste. 3 tsp. cornflour, dissolved in 2-3 tbs. of cold milk. 50 gm powdered almonds. 1/2 cup unsalted pistachios. 1 tsp. green cardamom powder or illaichi ground. [ More Recipes ]
Shahrukh Khan
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Spicy Chicken Tikka
Instructions
Marinate the chicken with all the spices and ingredients for atleast 4 to 24 hours. The more time you marinate the tastier it will be.
Light the barbeque with charcoal. Make sure the coal are red hot.
Cut small slices of capsicum, and cut onion skin into 1 inch square. Insert the marinated chicken, capsicum and onions into the barbeque rods.
Put it in the barbeque, rotating every 10 min. Brush some butter over the chicken as you rotate.
Remove from barbeque when the chicken turns golden brown. Serve hot with paratha or Nan.
Ingredients
2 lb, boneless cubes Chicken 1/2 cup Yogurt 2 tsp Red Chili Powder 3 tbsp Lemon Juice 3 tbsp Tikka Seekh Kabab 3 tbsp Butter 1 cut into 1 inch circle Bell Pepper 1 large, cut into 1 inch circle Onion 1 tbsp, paste Garlic 1 tbsp, paste Ginger
Shahrukh Khan
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Chargha
Instructions
Wash the chicken inside and out, then marinate in salt, vinegar, lemon juice, ginger and garlic paste, red chillies, white cumin, black pepper and yellow food colour.
It is better to refrigerate the marinated chicken for 4 hrs but it can also be left outside.
Half an hour before cooking, heat Cooking oil in a deep pan or wok, deep fry the chicken on low heat, drain on absorbent paper and serve hot.
Ingredients
Chicken-1 ½ kg(whole and slits marked on it) Ginger and garlic paste-1 tsp Red chillies-1 tsp Juice of 4 lemons Yellow food colour White cumin-1 tsp Black pepper-1 tsp Vinegar-3 tsp Salt to taste Cooking Oil
Shahrukh Khan
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Aaloo Bukharay Ki Chutney
Ingredients
-1/4 kg Dried plums (aaloo bukharay) -2 cups Water -1/2 cup Sugar or to taste -Salt To taste -peppers (ground) To taste -Red chili powder To taste -1/2 cup Vinegar -Red food color (optional) One pinch 1. Add water, salt, red chili powder, and peppers to dried plums and boil till they get soft. 2. Add sugar to them and cook on medium heat, until it melts and the mixture becomes a bit thick( for about 2 minutes). 3. Add food color, vinegar and boil for an other minute. It is now ready to be served with Nan.
Shahrukh Khan
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Imli Ki Meethi Chutney Sweet tamarind chutney
Ingredients
- 150 gm soft tamarind (pitted) - 300 ml water -300 gm fine sugar -1\2 tsp. red chili powder -2 tsp cumin (zeera) -1\4 tsp. salt 1. Place tamarind and water in a food processor or blender and blend to a puree. 2. Put all of the ingredients in a heavy based saucepan and cook over low heat until sugar is dissolved. Increase heat to high and stirring constantly, cook for 12-15 minutes or until chutney is thick. 3. Store in an airtight container, in refrigerator. This chutney stay fresh for two weeks in the refrigerator. Note: This sweet chutney can be used in various dishes as a topping e.g. Dahi Bare, fruit chat.
Shahrukh Khan
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Raw Mango Chutney
Ingredients
- 1- large raw mango (kairi) - 1 bunch mint leaves - 4 green chilies - 2 whole red chilies - 3-4 garlic cloves -1 tsp. cumin seeds - salt 3/4 tsp - 2 tbsp. water Grind all ingredients and mix well.
Shahrukh Khan
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Mango Achar (Pickle) Aam ka Achar
Ingredients
- Raw mangoes 500 gms. - Fenugreek seeds 3 tbsp. - Fennel seeds 4 tbsp. - Red chili powder 2 tbsp. - Turmeric powder 2 tsp. - Mustard seeds 3 tbsp. - Mustard oil 350 mls. - Salt As per taste 1. Cut raw mangoes into half, remove seed and then cut ¾th inch sized pieces. 2. Apply turmeric powder and salt, rub nicely and then keep it for half an hour. Drain out excess moisture.
3. Grind fenugreek seeds, fennel seeds and mustard seeds to a coarse powder.
4. Heat mustard oil until smoking point, remove and let it cool.
5. Mix fenugreek seeds, fennel and mustard powder with red chili powder. Add half of the mustard oil to this mixture and rub this spice and oil mixture to the mango pieces. Mix thoroughly.
6. Put this into an earthenware jar and pour the remaining mustard oil. Cover the jar with a muslin cloth and keep it in the sun for 5-6 days.
7. Make sure you stir the contents of the jar for the first two weeks at least once a day. This is to ensure that the mango pieces are always in contact with the oil.
Note: In most of the Pakistani pickles, salt and oil are used as preservatives.
Method 1. Mix besan and rice flour with water adding chilli powder, salt, baking soda. It should'nt be too thick or thin, vegetable slice should be well coated. 2. Cut the vegetable into slices. 3. Dip the slice in batter and fry in hot oil until brown. 4. Serve hot with ketchup, ginger chutney or any chutney.
Method 1. Cut the bread diagonally. Take the crust away if you prefer so. 2. Mix besan and rice flour with water adding chilli powder, salt, baking soda. It should'nt be too thick or thin, bread slice should be well coated. 3. Dip the slice in batter and fry in hot oil until brown. 4. Serve hot with ketchup, ginger chutney or any chutney.
QUEEN VICTORIA
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( BREAD BONDA ) Ingredients
For curry: • Potatoes - 6 • Onions - 2 • Green chillies - 6 • Chilli powder - 1/2 tsp (adjust according to taste) • Turmeric - a pinch • Ginger - small piece (1/2 inch) • Coriander leaves - few • Salt - as required For outer crust: • Bread - About 20 slices • Water - to dip bread • Oil - for frying
Method Curry: 1. Boil the potatoes and peel them. Cut into small pieces or mash them. 2. Put a non-stick pan on the stove and add oil. After heated add channa dal,urad dal , red chilli piece, curry leaves, mustard seeds & jeera. 3. When mustard starts to splutter add onions fry for 2-3 min then add turmeric, salt and chilli powder. 4. Add mashed potatoes and fry for 5 minutes. Also add coriander leaves. Making bondas: 1. Heat oil in a pan. 2. Dip the bread in water and take it away immediately. 3. Place the bread in your palms and squeeze away the water. 4. Make a small lemon sized ball from the curry and put it in middle of the bread and close it with the edges. See that bread is nicely sealed around aloo so that it doesn't come out while frying. 5. Drop them in hot oil and fry until brown. 6. Serve hot.
Method 1. Cut brinjals into thin slices lengthwise . 2. Chop onions into small pieces. 3. Take a pan, heat the oil and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves. 4. After mustard seeds starts to splutter, add onion and fry until light brown. 5. Add the cut bhaigan pieces and fry for 5 minutes. 6. Now add turmeric and salt. Fry for another 10 minutes on medium heat. 7. After it's almost done add chilli powder and curry powder. 8. Fry for another 2 minutes and switch off the stove.
Method For batter: Make batter with besan, riceflour, salt, chilli powder, and baking powder adding water. Curry: 1. Boil the potatoes and peel them. Cut into small pieces or mash them. 2. Put a non-stick pan on the stove and add oil. After heated add channa dal,urad dal , red chilli piece, curry leaves, mustard seeds & jeera. 3. When mustard starts to splutter add onions fry for 2-3 min then add turmeric, salt and chilli powder. 4. Add mashed potatoes and fry for 5 minutes. Also add coriander leaves. Making bondas: 1. Heat oil in a pan. 2. Make a small lemon sized ball from the curry and dip in the batter prepared above. Drop them in hot oil and fry until brown. 3. Serve hot.
QUEEN VICTORIA
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( MYSORE BAJJI ) Ingredients
• Maida - 1 cup • Rice flour - 1 cup • Sour thick curds - about 3 cups • Onions - 2 medium • Green chillies - 6 • Salt - as required • Coconut pieces (optional) - few small pieces • Coriander leaves (optional) - few • Oil - for deep frying
Method 1. Mix maida, rice flour and curds into thick batter(dropping consistency) without any lumps. If necessary add more curds or some water. 2. Allow it to stand for 3 to 4 hours. 3. Chop onions and green chillies into small pieces and add to the batter. 4. Also add the salt. Add coconut pieces and chopped coriander leaves if desired. 5. Heat oil in a pan 6. Take a little quantity of batter with hand ( or in a spoon) and slowly drop into hot oil. 7. Fry until brown and serve hot with chutney.
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