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a 'fat free' spicy aromatic soup, flavored with lemon grass and simmered with mushrooms and baby corn.
Serves 4.
Method
1. Tie the lemon grass stalks and coriander together using some lemon grass.
2. Boil 5 cups of water in a pan. Add the seasoning cube, garlic, ginger, lemon grass and coriander (tied
together), cover and simmer for 15 minutes.
3. When the aroma starts getting released, discard the garlic, ginger, lemon grass and coriander bunch.
4. Add the chilies, mushrooms, baby corn and salt and simmer for another 15 minutes in the covered pan.
6. Garnish the soups bowl with spring onions, coriander and carrot, pour the hot soup over it and serve at
once.
Tips
Keep in mind that seasoning cubes already contain salt. Therefore, extra salt should be added last, if required.
Pouring hot soup over the spring onions, carrots and coriander helps release their flavors besides cooking them
slightly.
SPRING ROLLS
Ingredients:
Cover:
250 Gms. All purpose flour (Maida)
1 Egg
Little Salt
Water to make batter
Filling:
2- 3 Carrots Grated)
1 cup leeks shredded and well washed (white section only)(optional)
1/2 tsp Ginger Minced)
1/2 tsp Garlic Minced)
100 gms Cabbage Shredded)
50gms Mushrooms Chopped)
75 gms Sprouted Beans
3 Green Chilies Chopped)
Salt to taste
2 tbsp Soya Sauce
1/2 tbsp White Pepper Powder
• Sift the flour and add salt, egg and water and make a smooth batter.
• Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan.
• Cook both sides of the pancake till golden. Repeat the same till whole batter is utilized.
• To make the filling heat 2-3 tbsp oil in a wok, add ginger, garlic and mushrooms, stir fry for 10-15 seconds.
• Add leeks (if available) and stir fry for about 1 minute, then add carrots, cabbage and cook tossing the vegetables until
• Add the bean sprouts, salt, pepper and Soya sauce, cook stirring for 2 minutes. Set aside the filling to cool.
• To make the spring rolls place 2-3 tbsp. of the filling in the center of each pancake.
• Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste.
• Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and water to just coat the paneer pieces with
the mixture.
• Heat oil in a pan and fry the paneer pieces coated with mixture till golden in color.
• Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute.
• Add the green chilies, salt, Soya sauce, vinegar, ajinomoto and the fried paneer cubes.
• Mix well, and garnish the chili paneer with finely cut spring onions and coriander.
Ingredients:
• Soak chicken pieces in salt, garlic and ginger juice for 12 to 16 hours.
• Now put corn flour in the bag with little salt and black pepper.
• Add pieces of chicken removed from garlic juice and ginger and vinegar.
• Shake the bag well with chicken, corn flour, salt and pepper in it.
• Then gradually add pieces of chicken and fry them till golden brown on high flame.
Vegetable Korma
Ingredients
Method
For batter
160 Gms flour
50 Gms yoghurt
1/2 tsp cooking soda
For syrup
250 Gms sugar
150 ml water
few threads saffron
Method
Make a thick batter with flour, yoghurt and cooking soda and let it ferment overnight.
Boil and make syrup with sugar, water and saffron. Dip pineapple slice in batter and deep fry in ghee.
Remove and drain, dip in saffron syrup and serve garnished with pistachios.
For kheer, follow any recipe of choice.
Ingredients
¾ cup whole sweet corn kernels
¾ cup sweet corn, grated
5 cups clear vegetable stock
3 tablespoons corn flour mixed with ¼ cup water
1 teaspoon sugar (optional)
salt to taste
To serve
chillies in vinegar
Soya sauce
chili sauce
WALDROF SALAD
This is a basic recipe for Waldorf salad with apples and walnuts.
Ingredients:
Waldorf salad. Toss all ingredients together in a serving bowl. Serve Waldorf salad on mixed
salad greens. This Waldorf salad serves 4.
Kathi Kebab
Ingredients:
1 lb. tender lamb
To be grounded to a paste :
1/2 tsp pepper
1/2 tsp ginger powder
1 tsp cumin powder
1 1/2 tsp coriander powder
5-6 flakes of garlic, crushed
1 tsp chili powder
Lemon juice or vinegar to mix
1 tbsp cooking oil
Salt to taste
Method:
Cut the lamb into squares and rub the paste all over it. Marinate for 4 -5 hours.
Brush the lamb with some oil and put it through the skewers and grill the kebabs on a hot
oven.
Turn them over frequently, brushing more oil if required.
Paneer - 1 cup
Curd - 1 cup
Salt
Butter - 21/2 tsp
Oil to fry
To grind :
Onion - 1
Ginger & garlic paste - 2 tsp
Red chillies - 3
Tomato - 5
Coriander leaves - 1 cup
Curry leaves
Coconut - 11/2 tsp
Poppy seeds - 2 tsp
Cloves & cinnamon - 5
Coriander powder - 3 tsp
Cardamom - 2
Red chili powder - 1 tsp
Preparation :
Take half the butter and add to the oil and heat them in a pan, add the ground masala to the pan.
Add the paneer and the rest of the butter after the masala comes to a boil let it simmer for about 15
minutes.
Add little water when needed after it comes to a boil add the coriander leaves and serve it hot with
finely cut onions and lemon juice
Instructions:
TANGY DAL
Ingredients:
tur dal - 1/2 cup or 30 Gms
tomato - 1 large size
For Tadka :
oil / preferably ghee - 1 tsp
mustard seeds or rai - 1/2 tsp
jeera or cumin seeds - 1 tsp
hing - a pinch
curry leaves - 1 stalk
ginger garlic paste - 1 tbsp
turmeric - 1/4 tsp
sugar - 1 tsp
salt to taste
Method
1. Pressure cook dal and chopped tomato together in a pressure cooker until 4 whistles.
2. Then for seasoning, heat ghee in a kadhai.
3. To the hot ghee add mustard seeds and cumin seeds and hing.
4. Once they start spluttering, add curry leaves and then ginger garlic paste.
5. Fry it for a minute till u can smell the aroma of the mixed ingredients.
6. Then pour the tomato dal mixture to the tadka, add haldi, sugar and salt to it.
7. Let the dal simmer on a low flame for around 10 minutes.
8. This dal will taste good with rice or pulao.
9. This dal can be garnished with coriander leaves.
Vegetable Biryani
• Course: Main Course, Side Dish, Starch, Vegetable
• Total Time: Under 2 Hours
• Skill Level: Easy
• Cost: Moderate
Ingredients
Directions
1. Bring a large saucepan of water to a boil over high heat. Add the rice and cook until just tender, about 15 minutes.
Drain well.
2. Cook the carrot and potatoes in another saucepan of salted boiling water until half-done, about 5 minutes. Add the
cauliflower and cook about 5 minutes more, until all of the vegetables are tender. Drain.
3. Heat the oil in a large frying pan over medium heat. Add the onion and cook, stirring often, about 5 minutes, or until
softened. Add the red and green peppers and the zucchini and cook, stirring often, until crisp-tender, about 5 minutes.
4. Stir the reserved vegetables and peas into the frying pan. Add the coriander, curry powder, turmeric, chilly powder,
and cumin. Cook for 1 minute, stirring often, until the spices are very fragrant.
5. Meanwhile, preheat the oven to 350°F (180°C). Spread half the rice into a baking dish, top with the vegetable
mixture, and then the remaining rice. Cover with aluminum foil. Bake for 30 minutes, or until hot. Sprinkle with
cashews and serve.
SHAHI TUKDA
Ingredients:
• 8 Slices bread
• 100 gms Sugar
• 1/2 tsp Cardamom powder
• 1/2 Cup water
• 100 gms Rabri
• 1/2 tsp Saffron (dissolved in water)
• 1 Cup Ghee
• Chopped almonds, pistachios, cashew nuts
CAULIFLOWER MUSSALAM
Ingredients
• 2 heads cauliflower
• 1 cup onion, chopped
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1/2 cup tomato puree
• 1 teaspoon red chili powder
• 1 teaspoon garam masala powder
• 1 teaspoon coriander powder
• 2 teaspoons turmeric powder
• 1 teaspoon cumin powder
• 2 teaspoons oil
• salt
• cilantro, chopped, for garnishing
Directions
Add ginger and garlic pastes, cumin powder, coriander powder, 1 tsp.
Garnish with cilantro and serve hot with rotis (Indian flatbreads).
MUTTER DHINGRI
A delicious combination of peas and mushrooms in a thick, rich gravy.
Serves 4.
Ingredients
1 teacup boiled green peas
200 grams fresh mushrooms, sliced
1 onion, chopped
1 tomato, chopped
1/2 teaspoon garam masala
1 teacup fresh curds
4 tablespoons oil
salt to taste
To be ground into a ginger-garlic paste
4 cloves garlic
12 mm. (1/2") piece ginger
To be ground into a cashew nut paste
2 tablespoons poppy seeds
2 teaspoons cashew nuts
Method
1. Heat the oil in a tava and fry the onion until golden.
2. Add the ginger-garlic paste and tomato and cook until soft.
3. Add the garam masala, cashew nut paste and salt, sprinkle a little water and cook until the fat
leaves the sides.
4. Add the peas, mushrooms and curds and cook for another 3 minutes.
5. Serve hot.
Ingredients
Ingredients:250Gram Boiled Potatoes,
250 Gram Boiled Yam(Suran),
1 Table Spoon Ginger-Garlic Paste,
6 to 7 Bread Slice (soaked in Water and Squeeze it),
1/2 of the lemon juice or 1 tea spoon amchur,
1 tea spoon Garam Masala,
Salt to taste,
1 tea spoon red chili powder,
Handful of chopped green coriander leaves,
2to3 green chillies finely chopped,
a pinch of red orange color.
Oil For frying.
one Seekh.
Method
Method: Mash potatoes and Yam (suran).
Mix all the ingredients.
Mix it well.
Take a little mixture on your palm and apply a little oil
on the seekh and press it the mixture on it.
Take out the oblongated kebab and deep fry in hot oil on high fire.
Serve hot.
TORTILLA SOUP
Ingredients:
Preparation:
Puree cilantro, garlic, onion, chilies, and tomatoes in a blender or food processor. Heat stock and add pureed mixture into
cumin and salt. Bring to a boil, reduce heat and simmer about 1 hour. Stir dissolved cornstarch into stock. Often I don't add
the cornstarch since I like a thinner soup.
Fry tortillas in oil until crisp; drain well. Add chicken to stock and garnish with shredded cheese, tortila strips, avocado, sour
cream, salsa, or whatever else you prefer.
Quesadilla
INGREDIENTS
Large flour tortillas
Grated cheese - either mild or sharp cheddar, or Monterey Jack
Olive oil or grape seed oil
Optional:
Sliced mushrooms
Green onions
Black olives, sliced
Fresh tomatoes, diced
Chicken pieces
Avocado
Lettuce
Apple cider vinegar
Salt
METHOD
1 Heat a large cast iron frying pan to medium high heat. Add a small amount of oil (about 1/2 teaspoon) and spread it
around the bottom of the pan with a spatula (you could use butter as well). Take one large flour tortilla and place it in the
pan. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla.
2 When pockets of air begin to form, take a handful of grated cheese, sprinkle over the top of the tortilla, making sure that
the cheese does not land on the pan itself. Add whatever additional ingredients you choose - green onion, sliced mushrooms,
olives, tomatoes, etc. If you would like your quesadilla to be a chicken quesadilla, add some diced cooked chicken. Take care
not to layer on the ingredients to thickly - this is a quesadilla, not a quiche.
3 Reduce the heat to low and cover the pan. The cast iron pan should be hot enough by now to have plenty of residual heat to
melt the cheese and brown the tortilla. If the quesadilla begins to smoke too much, remove from the heat. After a minute,
check to see if the cheese is melted. If not, return the cover and keep checking every minute until the cheese is melted. When
the cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip over the other side, as if you were
making an omelets. The tortilla should by now be browned slightly. If it is not browned, turn the heat up to high and flip the
quesadilla over every 10 seconds or so until it gets browned. Remove from pan and cut into wedges.
To make the lettuce to accompany the quesadilla, thinly slice some iceberg lettuce. Sprinkle some cider vinegar on it and
some salt.
Ingredients:
Method:
Cook pancakes as per buttermilk pancake recipe.
To make the caramel sauce, heat butter in saucepan, add sugars and water.
Stir over low heat, without boiling, until sugar dissolves.
Stir in cream, bring to boil, then remove from heat and allow cooling slightly.
For each serve, make a stack of two or three pancakes, scatter with banana slices, pour over a generous
amount of caramel sauce and serve with cream or ice cream.
PANEER PASANDA
Ingredients:
• Add cottage cheese, cream, curd, salt, red chili powder, turmeric, garam masala, dried pudina
• Put the pan on the flame and then add milk to the mixture.
• Simmer for 5 minutes and then finally put off the gas.
Coleslaw Salad
INGREDIENTS
• Cabbage, either green or purple or both
• Carrot
• Green onion
For the version with mayonnaise:
• Mayonnaise
• Yellow mustard
• Pepper
For the version without mayonnaise:
1 For the mayo dressing version, add 3 Tbsp mayo, 1/2 teaspoon of yellow mustard and mix
in with the cabbage, carrot, and onions. Add pepper to taste.
3 For the non-mayo version, add a couple tablespoons of rice vinegar. Sprinkle with sugar,
salt, and pepper to taste.
• 3 cups uncooked pasta (spirals are great for the pesto to stick to)
• 2 big new potatoes scrubbed
• 1 cup frozen or fresh peas
• 1 cup walnuts, toasted till aromatic
• 2 cloves garlic
• 2 cups coriander
• 4 tablespoons grated parmesan (plus more for serving)
• 4 tablespoons olive oil
• fresh lemon juice (about 1/2 a lemon, but to your taste)
• 2 tablespoons cream (optional)
• salt and pepper
Directions
1. Cook the pasta in a pot of boiling salted water for about 8 minutes or till tender but just
underdone. Drain and refresh in cold water. Drain well and toss in a little hot butter in a
pan. Keep warm.
2. Bring a pan of salted water to a boil and cook the potatoes for about 10 minutes. When
done drain and slice the potatoes thickly.
3. For the pesto sauce, blend coarsely the walnuts, garlic, fresh coriander, parmesan
cheese, lemon and half the olive oil. Season with salt and pepper.
4. Heat the remaining olive oil in a pan and fry the potato slices on medium heat for about
5 minutes or till golden brown on both sides.
5. Add the peas and the pesto sauce. Mix well and cook for about 2 minutes. At serving
time, add the cream (optional) and pasta to the warmed pesto sauce and potatoes. Mix
gently and toss till well heated through. Serve with extra parmesan.
Ingredients:
Preparation:
In a large mixing bowl, mash the cooked lentils thoroughly and add the onion and seasonings.
Put the lentil mixture in a lightly oiled casserole dish.
In a separate bowl, mash the potatoes and add the hot soy milk, margarine and salt. Beat by
hand or with an electric mixer until fluffy.
Spread the mashed potatoes on top of the mashed lentils and bake for 20 minutes or until the
potatoes are dry on top.
Place the pie under the broiler to brown on top. Serve warm.
Soya kebabs
Ingredients:
2 cups - Soya granules, soaked in water for an hour and then wash and drain
water to soak
2 tbsp - vinegar
2 - cloves, powdered
Put the mashed potatoes through a sieve. Add the grated cheese. Add the cornstarch and salt and pepper for taste. Mix
and knead it well. Make one-inch balls and deep fry in oil. Keep aside.
2 tablespoons butter
2 bay leaves
1/3 rd cup onions finely chopped
2 teaspoon ginger paste
1 teaspoon garlic paste
1/2-cup tomatoes chopped
1 table spoon garam masala
1/2 teaspoon turmeric
1/4th teaspoon coriander powder
1/2 teaspoon Pepper
1/4 Th cup powdered cashews
1 teaspoon cornstarch
1/4 Th cup heavy whipping cream
1/2 cup yogurt
Heat the butter. Add the bay leaves.
Add the onions and sauté for a few minutes till golden brown.
Add the ginger and garlic pastes and fry till light brown. Add the chopped tomatoes. Sauté till the oil starts to separate.
Now add the garam masala, turmeric powder, coriander powder and mix well. Now add the yogurt, cashew powder, salt, and
pepper.
Add 1 teaspoon of cornstarch and stir continuously till it is all mixed in. Cook till the mixture is thick. Remove from heat
and add the heavy whipping cream.
Add the koftas into the curry.
Garnish with coriander leaves.
Mirch Ka Salan
Ingredients
Salan Paste
• 50 gm: Coconut
• 50 gm: Peanuts
• 20 gm: Coriander seeds
• 15 gm: Sesame seeds
• 10 gm: Cumin seeds
• 05 gm: Peppercorns
• 5-6: Red Chilies
Method
1. Slit and deep-fry the green chillies in hot oil. Remove and keep aside.
2. Roast and grind together ingredients for the paste.
3. Soak the tamarind in a cup of water and extract pulp.
4. Heat oil and add the mustard seeds, when crackling adds the cloves and the curry leaves.
5. Mix the sautéed onion paste and stir for 3 minutes.
6. Add the salan paste and continue stirring.
7. Pour 15 ml of water at intervals to avoid paste sticking to the pan.
8. Add the tamarind pulp and 50 ml of water. Stir for 5 minutes until the gravy resembles the
consistency of a sauce.
9. Add the salt and the fried chillies to the hot gravy.
10. Boil the gravy for 1 minute.
11. Remove and garnish with finely chopped coriander leaves.