CHICKEN KOFTA

CHICKEN KOFTA

INGREDIENTS

CHICKEN BREASTS- 1 KG

ONION-1
GARLIC CLOVES-2
GINGER- 1 INCH PIECE
 ARABIC SPICE MIX- 1 TABLESPOON
 
BLACK PEPPER -1/2 TABLESPOON
CORIANDER LEAVES- 1/4 CUP;CHOPPED
SALT

EGGS-2
BREAD CRUMBS- 1/2 CUP

OIL

PREPARATION

COOK CHICKEN TILL TENDER IN A PRESSURE COOKER WITH SALT


MIX ALL THE INGREDIENTS EXCEPT OIL AND COOKED CHICKEN
BLEND WELL IN A MIXER
SHAPE IT INTO SAUSAGE SHAPE

SHALLOW FRY IN OIL OR GRILL IT

SERVE WITH SAUCE 
  

GARAM MASALA/ ALL SPICES MIX

GARAM MASALA/ ALL SPICES MIX

INGREDIENTS

CORIANDER SEEDS- 1/2  CUP
CUMIN SEEDS- 3 TABLESPOONS
BLACK PEPPER- 1 TABLESPOON
CARDAMOM PODS- 1 TABLESPOON
CLOVES- 1/2 TABLESPOON
FENNEL SEEDS- 1/2 TABLESPOON
CINNAMON STICKS- 1-2

PREPARATION

BLEND WELL IN A MIXER TO A FINE POWDER

STRAWBERRY JAM

STRAWBERRY JAM

INGREDIENTS

STRAWBERRRY- 2 CUPS
SUGAR- 1 CUP
JUICE OF LEMON- 1/2

PREPARATION

CRUSH OR SLICE STRAWBERRIES
 
MIX ALL THE INGREDIENTS 
POUR IT INTO PAN
COOK IN A MEDIUM FLAME TILL JAM BECOMES THICK

STORE IN A GLASS BOTTLE

CHICKEN MAKHTOUM

CHICKEN MAKHTOUM

INGREDIENTS

CHICKEN-1; CUT INTO PIECES

OLIVE OIL- 2 TABLESPOONS

ONION-1; CHOPPED
TOMATOES-2 ;CHOPPED
TOMATO PASTE- 2 TABLESPOONS
ARABIC SPICE MIX- 1 TABLESPOON
SALT

YOGURT- 1 CUP

GREEN PEAS- COOKED; 1/2 CUP
CARROT- 1 ; FINELY SLICED(OPTIONAL)

YOU CAN ADD ANY VEGETABLE YOU WANT
FRENCH BEANS, CAULIFLOWER ETC

PREPARATION

MARINATE CHICKEN WITH HALF OF ARABIC SPICE MIX AND SALT

HEAT A PAN 
ADD OLIVE OIL
HALF FRY CHICKEN  ON BOTH SIDES

MEAN WHILE IN A FOOD PROCESSOR/MIXER, BLEND ONION, TOMATOES, TOMATO PASTE, YOGURT, SALT AND HALF OF ARABIC SPICES WELL INTO A THICK SAUCE

WHEN CHICKEN IS HALF FRIED ADD THESE YOGHURT MIXTURE AND COOK
WHEN IT BOILS ADD VEGETABLES YOU HAVE IN LOW FLAME

COOK TILL GRAVY THICKENS

CARDAMOM TEA

CARDAMOM TEA

INGREDIENTS

TEA DUST- 1 TABLESPOON
CARDAMOM PODS-6 OR GROUND CARDAMOM-1/4 -1/2  TABLESPOON
WATER-2 CUPS

PREPARATION

CRUSH CARDAMOM PODS IF FRESH

TAKE A TEA POT
MIX TEA DUST ,WATER  AND CARDAMOM 
BOIL

ADD DESIRED SUGAR

REMOVE FROM HEAT 
STAND 15 MINUTES

AGAIN BOIL
STRAIN  SERVE HOT

MANDY- ARABIAN SPICY CHICKEN AND RICE

MANDY- ARABIAN SPICY CHICKEN AND RICE

INGREDIENTS

CHICKEN-1;  CUT INTO 4 PIECES
MANDY SPICE MIX- 2 TABLESPOONS
SALT- 1/2 - 1 TABLESPOON

BASMATI RICE- 3 CUPS
BUTTER- 1 TABLESPOON

ONION-1;FINELY SLICED
TOMATO- 1 ; FINELY SLICED AND SEEDS REMOVED

CARDAMOM-4
CLOVES-6
BLACK PEPPER- 6

WATER OR CHICKEN STOCK - 4 1/2 CUPS

PREPARATION

CLEAN THE CHICKEN
MARINATE IT WITH MANDY MIX SPICE
REFRIGERATE IT FOR 1 TO 2 HOURS

HEAT A PAN
FRY CHICKEN UNCOVERED UNTIL BROWN AND TENDER

KEEP ASIDE

TAKE A VESSEL
ADD  BUTTER
SAUTE ONION UNTIL TENDER AND BROWN

ADD ALL SPICES, SALT, WATER, AND RICE
MIX WELL
COVER WITH A LID
ALLOW TO BOIL

NOW ADD CHOPPED TOMATOES
COOK IN LOW FLAME CLOSED WITH A LID  FOR 20 MINUTES

PLACE THE CHICKEN CAREFULLY IN THE RICE
SERVE  HOT

IF YOU WANT TO HAVE A SMOKY TASTE YOU CAN  ADD A BIT COAL TO RICE AND SMOKE IT

HOME MADE CURRY POWDER

HOME MADE CURRY POWDER

INGREDIENTS

CORIANDER SEEDS- 2 TABLESPOONS
GROUND TURMERIC - 2 TABLESPOONS
CUMIN SEEDS- 2 TABLESPOONS

CHILLI POWDER-1 TABLESPOON
GROUND GINGER- 1 TABLESPOON

GROUND CARDAMOM- 1/2 TABLESPOON

PREPARATION

BLEND WELL IN A MIXER

HOMEMADE MANDY MIX SPICE

HOMEMADE MANDY MIX SPICE

INGREDIENTS

CARDAMOM PODS- 2 TABLESPOONS
CLOVES- 2 TABLESPOONS
BLACK PEPPER- 2 TABLESPOONS
DRIED GINGER POWDER- 1 TABLESPOON YOU CAN ALSO USE GINGER
NUTMEG- 1 WHOLE
BAY LEAVES - 4  

PREPARATION

BLEND ALL TOGETHER IN A MIXER TO FORM A SMOOTH POWDER

BABA GHANNOUJ/ EGG PLANT/BRINJAL DIP

BABA GHANNOUJ/ EGG PLANT/BRINJAL DIP

INGREDIENTS

LARGE ROUND EGG PLANT- 1

GARLIC- 2-3 CLOVES

TAHINA- 60 ML
LEMON JUICE- 60 ML
SALT
RED PEPPER
OLIVE OIL
CHOPPED PARSELY
SLICES OF RED BELL PEPPER- TO GARNISH

PREPARATION

COOK THE EGG PLANT IN A HOT OVEN OR ON A FORK OVER THE FLAME OF  A GAS STOVE
WHEN IT IS WELL COOKED AND THE SKIN IS BLACKENED, DIP IN COLD WATER, PEEL AND CHOP INTO SMALL PIECES

MASH GARLIC INTO A PASTE  WITH EQUAL AMOUNTS OF SALT

ADD EGG PLANT
MASH ALL INTO A SMOOTH CONSISTENCY

BLEND TAHINA AND LEMON JUICE


SERVE IN A BOWL WITH LITTLE OLIVE OIL ON TOP

GARNISH WITH CHOPPED PARSELY, RED PEPPER SLICES AND A DUSTING OF RED PEPPER

FALAFEL HOT SAUCE

FALAFEL HOT SAUCE

INGREDIENTSM

TOMATO PASTE- 3/4 CUP
WATER- 1/4 CUP

HARISSA- 1/2 TABLESPOON
GARLIC PASTE- 2 CLOVES
LEMON JUICE- 1 TABLESPOON
PARSELY FRESH- 1 TABLESPOON; FINELY CHOPPED


PREPARATION


MIX ALL THE INGREDIENTS
COOK IN A SAUCE PAN

BRING TO A BOIL
THEN REDUCE TO LOW FLAME
COOK FOR 15-20 MINUTES STIRRING FREQUENTLY

SERVE WITH FALAFEL
OR PASTE IT IN THE PITA BREAD BEFORE FILLING FALAFEL

FALAFEL/ TA'MEYA- AN ARABIC FRIED PATTY

FALAFEL/ TA'MEYA- AN ARABIC FRIED PATTY

INGREDIENTS

CHICK PEAS  /GARBANZO BEANS- 1 CUP; SOAKED IN WATER OVERNIGHTAND DRAINED
SHELLED FAVA BEANS- AMARAKKAYA- 1 CUP; SOAKED OVERNIGHT AND DRAINED

YELLOW ONIONS- 1/2 CUP; FINELY CHOPPED
GARLIC- 3 CLOVES; CRUSHED
WATER- 1 CUP

SESAME SEEDS- 1/2 CUP
GARBANZO FLOUR- 1/2 CUP
FINE BULGAR- 1/4 CUP; WHOLE WHEAT SOAKED AND COOKED AND BROKEN

GROUND CUMIN- 2 TABLESPOONS
GROUND CORIANDER- 2 TABLESPOONS
BAKING POWDER- 2 TABLESPOONS
CAYENNE PEPPER- 1/2 TABLESPOON
FRESHLY GROUND BLACK PEPPER- 1/4 TABLESPOON

PARSELY- 1/4 CUP; FINELY CHOPPED
SALT
OIL

PREPARATION

GRIND CHICK PEAS AND FAVA BEANS IN A BLENDER

MIX ALL THE INGREDIENTS EXCEPT OIL AND KEEP ASIDE FOR AN HOUR

MAKE SMALL BALLS
SPREAD INTO PATTIES


DEEP FRY IN OIL UNTIL BROWN AND CRUNCHY

FILL KUBOOS OR PITA BREAD WITH FALAFEL, SLICED TOMATOES, SLICED ONION, LETTUCE AND YOGHURT

CHELAKKI- A TAPIOCA-SARDINE FISH SPICY GRAVY

CHELAKKI- A TAPIOCA-SARDINE FISH SPICY GRAVY

INGREDIENTS

TAPIOCA- 1/2 KG

SARDINES- /CHALA/MATHI FISH - 1/2 KG

RED CHILLY POWDER- 1 TABLESPOON
TURMERIC POWDER- 1TABLESPOON
SALT

SHALLOTS- 5-8, CRUSHED
GREEN CHILLIES-3-4
CURRY LEAVES- 1- 2 SPRIGS

WATER
OIL
 
KUDAMPULI-/ GAMBOOGE- 3-4 PIECES

PREPARATION

COOK TAPIOCA WITH 1/2 TABLESPOON  TURMERIC POWDER AND SALT 

HEAT OIL IN A PAN
SAUTE CRUSHED SHALLOTS

FRY TURMERIC POWDER AND RED CHILLY POWDER TILL RAW SMELL GOES

ADD GREEN CHILLIES AND CURRY LEAVES
FRY FOR 1-2 MINUTES

NOW ADD 1   CUP WATER AND SALT  TO COOK SARDINES

WHEN FISH IS COOKED ADD GAMBOOGE AND COOKED TAPIOCA

MIX WELL

COOK INTO A THICK GRAVY 
 
 
 

EASY KOORKKA UPPERI / CHINESE POTATO UPPERI

EASY KOORKKA  UPPERI / CHINESE POTATO  UPPERI

INGREDIENTS


KOORKKA - 1 CUP


DRIED RED CHILLIES- 4

SHALLOTS-5 -8

SALT

CURRY LEAVES- 1 SPRIG


WATER

OIL- 2 TABLESPOONS

PREPARATION


COOK  KOORKKA WITH SALT, TURMERIC POWDER  AND WATER IN A PRESSURE COOKER WELL


CRUSH SHALLOTS AND DRY RED CHILLIES WELL


TAKE A KADAI.  ADD OIL.  FRY CRUSHED SHALLOTS AND DRIED RED CHILLIES.  ADD CURRY LEAVES .  ADD THE COOKED KOORKKA .  ALLOW IT TO MIX WELL

ARABIC GULF SPICE MIX- ARABIC BAHARAT

ARABIC GULF SPICE MIX- ARABIC BAHARAT

INGREDIENTS

BLACK PEPPER CORNS- 100GRAMS
DRIED RED CHILLIES- 50 G
OR
(PAPRIKA- 100 G) 
CINNAMON-10G
CORIANDER SEEDS- 100 G
CUMIN SEEDS- 100 G
CLOVES- 2G
NUTMEG- 5 G   
CARDAMOM SEEDS-6 G
TURMERIC - 30 G

PREPARATION

MIX ALL THE SPICES AND BLEND WELL INTO A POWDER

STORE IT IN AN AIR TIGHT CONTAINER
 

FISH PUTTU- SHREDDED FISH FRY

FISH PUTTU- SHREDDED FISH FRY

INGREDIENTS

FISH -1/2 KG

ONION- 1; FINELY CHOPPED
GARLIC- 8-9 CLOVES; FINELY CHOPPED
GINGER- 1 INCH PIECE ,FINELY CHOPPED
GREEN CHILLIES- 3-4; FINELY CHOPPED
CURRY LEAVES- 1 SPRIG
CORIANDER LEAVES-FOR GARNISHING
OIL-3 TABLESPOON

SALT
TURMERIC POWDER- 2 TABLESPOONS

MUSTARD- 1 TABLESPOON
URID DAL/ BLACK GRAM- 1 TABLESPOON

PREPARATION

STEAM THE FISH UNTIL IT IS WELL COOKED

SHRED INTO SMALL PIECES
REMOVE BONE IF PRESENT

OR YOU CAN COOK IT IN LITTLE WATER WITH SALT , LITTLE CHILLI POWDER AND   TURMERIC POWDER

HEAT OIL IN A PAN
SPLUTTER MUSTARD AND BLACK GRAM

ADD CHOPPED ONION
FRY UNTIL GOLDEN BROWN

ADD CHOPPED GINGER, GARLIC, GREEN CHILLIES
FRY FOR 2-5 MINUTES

NOW ADD CURRY LEAVES, TURMERIC POWDER, SSALT
MIX WELL

ADD SHREDDED FISH
MIX WELL
COOK IN LOW FLAME FOR 5-10 MINUTES

GARNISH WITH CORIANDER LEAVES  

 

EGG PARATHA/ BAIDA ROTI

EGG PARATHA/ BAIDA ROTI

INGREDIENTS

FOR DOUGH

WHEAT FLOUR- 2 CUPS
WATER-3/4 TO 1 CUP
GHEE/OIL- 1 TABLESPOON
SALT

MIX ALL THE INGREDIENTS
MAKE A SMOOTH DOUGH BY ADDING WATER LITTLE BY LITTLE
MAKE A SMOOTH DOUGH

COVER WITH A WET CLOTH
KEEP ASIDE

FOR THE EGG MIXTURE

EGGS-3
ONION-1; FINELY SLICED
GINGER-1 /2 INCH PIIECE; FINELY CHOPPED

CORIANDER LEAVES- 2 TABLESPOONS; FINELY CHOPPED
CELERY- 1 TABLESPOON; FINELY CHOPPED

RED CHILLY POWDER- 1/2 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON
SALT

BREAK THE EGGS IN A BOWL
ADD ALL THE INGREDIENTS
MIX WELL

FINAL PREPARATION OF PARATHA

MAKE BALLS OUT OF DOUGH
ROLL IT INTO CHAPPATI

HEAT A PAN
PUT A CHAPPATI
NOW TURN AFTER 1 -2 SECONDS

WHEN IT IS HALF COOKED, POUR 3-4 TABLESPOON OF EGG MIXTURE ON IT
WHEN  THE LOWER END OF CHAPPATI IS COOKED , THAT IS BROWN SPOTS BEGIN TO APPEAR, TURN IT
ALLOW THE EGG MIXTURE TO BE COOKED

NOW TURN AGAIN TO ALLOW BOTH SIDES TO BE COOKED WELL OR BROWNED WELL

POUR ENOUGH GHEE OR OIL ON BOTH SIDES
 
 

KUBOOS VADA- A LEFT OVER RECIPE

KUBOOS VADA- A LEFT OVER RECIPE

INGREDIENTS

KUBOOS/ ARABIC BREAD - 1-2 ; BIG, POWDERED

RICE FLOUR- 2 TABLESPOON
BAKING POWDER- A PINCH
SALT

SHALLOTS- 4-5 CHOPPED
GREEN CHILLIES-3; CHOPPED
GINGER- 1 INCH PIECE- CHOPPED
CURRY LEAVES- 1-2 SPRIGS
CORIANDER LEAVES- FEW

OIL

PREPARATION

MIX ALL THE INGREDIENTS IN A BOWL EXCEPT OIL

PREPARE A SMOOTH DOUGH BY ADDING WATER LITTLE BY LITTLE

MAKE BALLS OUT OF IT

PRESS IT IN YOUR PALM

DEEP FRY IN OIL

BRINJAL CURRY

BRINJAL CURRY

INGREDIENTS

BRINJAL - 4; MEDIUM SIZED; CUT INTO 2 INCH PIECES

GINGER- 1 INCH PIECE
GREEN CHILLIES- 3 
CORIANDER LEAVES- 1 TABLESPOON

TAMARIND JUICE- 1 TABLESPOON
TURMERIC POWDER- 1/2 TABLESPOON

CHANA DAAL- 1/2 TABLESPOON
URID DAL/ BLACK GRAM- 1/2 TABLESPOON

MUSTARD- 1/2 TABLESPOON
CUMIN SEEDS- 1/2 TABLESPOON
DRIED RED CHILLIES-3

OIL- 4 TABLESPOONS

SALT

PREPARATION

GRIND GINGER, GREEN CHILLIES AND CORIANDER LEAVES INTO A FINE PASTE

HEAT OIL IN A THICK PAN

SAUTE CHANA DAL, URID DAL, MUSTARD , CUMIN SEEDS AND DRIED RED CHILLIES

PUT BRINJAL PIECES, TURMERIC POWDER AND SALT

FRY FOR A WHILE
COVER PAN WITH  A LID

WHEN BRINJAL IS HALF COOKED, ADD TAMARIND JUICE, GINGER PASTE
MIX WELL

CLOSE WITH A LID
STIRR OCCASIONALLY

GARNISH WITH CORIANDER LEAVES

FISH KABOBS- A PAKISTANI RECIPE

FISH KABOBS- A PAKISTANI RECIPE

INGREDIENTS

FISH - 1/2 KG

BROWN ONION-2 GRINDED
GREEN CHILLIES- 2-3 CHOPPED
CORIANDER LEAVES- CHOPPED

CUMIN SEEDS- 1 TABLESPOON

GINGER- GARLIC PASTE- 1 TABLESPOON

CHANA FLOUR/CHICK PEAS FLOUR- 1 TABLESPOON
RED CHILLI POWDER- 1 TABLESPOON
TURMERIC POWDER- 1/2 TABLESPOON
SALT

EGG-1

PREPARATION

BOIL AND MASH FISH

MIX ALL THE INGREDIENTS AND FISH 
SHAPE INTO KABAB
SHALLOW FRY

FISH VEGETABLE DELUXE- A PAKISTANI RECIPE

FISH VEGETABLE DELUXE- A PAKISTANI RECIPE

INGREDIENTS

FISH-CAT FISH / TILAPIA- 1 KG

GREEN PEAS- 1/2 CUP
CARROTS- 1/2 CUP; SLICED
FRENCH BEANS- 1/2 CUP; SLICED
CORN - 1/2 CUP

TOMATOES- 1/2 KG; THINLY SLICED
GINGER- GARLIC PASTE- 1 TABLESPOON
OIL- 3/4- 1 CUP
SALT

RED CHILLY POWDER
CUMIN SEEDS- 1/2 TABLESPOON
FENUGREEK SEEDS - A PINCH
FENNEL SEEDS- A PINCH
DRIED RED CHILLIES- 2-3
KALONJI/ BLACK CUMIN SEEDS/ KARINJEERAKAM- 1/2 TABLESPOON
KARI PATTA/ BAY LEAVES- 3-4

FOR MARINATING FISH

BLACK PEPPER POWDER
LEMON JUICE 
SALT

PREPARATION

CUT FISH INTO SMALL FINGERS
MARINATE FISH WITH BLACK PEPPER POWDER, LEMON JUICE AND SALT
LEAVE IT FOR 15 MINUTES

GREASE THE PAN
COOK FISHTILL BROWN

HEAT OIL IN A PAN
ADD ONION, FENUGREEK SEEDS, CUMIN SEEDS AND RED CHILLIES
FRY TILL ONION IS BROWN

NOW ADD KARI PATTA
FRY FOR A MINUTE

ADD TOMATOES, GINGER- GARLIC PASTE ,, RED CHILLI POWDER AND SALT


COOK TILL OIL SEPARATES

ADD VEGETABLES AND WATER
COOK IN LOW FLAME

WHEN VEGETABLES ARE COOKED  AND WATER DISAPPEARS , 
ADD FRIED FISH
ADD KALONJI AND FENNEL SEEDS
COOK IN LOW FLAME FOR 5-10 MINUTES

BANANA NAN / BANANA ROTI -A THAILAND RECIPE

BANANA NAN / BANANA ROTI-
A THAILAND RECIPE

INGREDIENTS

WHITE FLOUR- 2 CUPS
OIL- 3 TABLESPOONS
SALT
WATER- 1 CUP

BANANA-1; SLICED
SWEETENED CONDENSED MILK

PREPARATION

MIX WHEAT FLOUR  AND SALT WELL
NOW ADD WATER AND OIL
KNEAD WELL TO FORM A SMOOTH DOUGH

KEEP ASIDE FOR 20 TO 30 MINUTES

NOW MAKE MEDIUM SIZED BALLS OUT OF DOUGH
ROLL OUT EACH BALL WITH A ROLLING PIN LIKE CHAPPATI

HEAT A PAN
PLACE THE CHAPPATI ON A HEAT PAN
PLACE BANANA IN THE MIDDLE OF CHAPPATI
CAREFULLY FOLD THE SIDES OF CHAPPATI TO MAKE A SQUARE
NOW COOK BOTH SIDES UNTIL GOLDEN BROWN

YOU CAN SLICE IT AND POUR CONDENSED MILK OVER IT BEFORE SERVING

POTATO MASALA FILLED CHAPPATI

POTATO MASALA FILLED CHAPPATI

INGREDIENTS

WHEAT FLOUR- 2 CUPS
WATER- 1 CUP
OIL- 1-2 TABLESPOONS
SALT

MIX ALL THE INGREDIENTS WELL

KNEAD WELL TO FORM A SMOOTH DOUGH
KEEP ASIDE FOR 10 MINUTES

POTATO- 1-2; COOKED AND MASHED
SALT
CORIANDER LEAVES- CHOPPED
GREEN CHILLIES-2-3;CUT INTO PIECES

PREPARATION

PEEL COOKED POTATOES AND MASH LIGHTLY
ADD SALT, CORIANDER LEAVES AND CHILLIES
MASH TOGETHER

MAKE BALLS OUT OF CHAPPATI DOUGH
PRESS 2 CHAPPATIS

PUT A BALL OF POTATO MASALA ON ONE CHAPPATI
PUT ANOTHER CHAPPATI ABOVE IT 
AGAIN PRESS


FRY IT LIKE A CHAPPATI

ALOO PANEER- A DIFFERENT TASTE A COTTAGE CHEESE AND POTATO RECIPE`

ALOO PANEER-   A DIFFERENT TASTE
A COTTAGE CHEESE AND POTATO RECIPE`

INGREDIENTS

ONIONS-3
TOMATO- 3-4
GINGER- 1 INCH PIECE
GARLIC-2 CLOVES


POTATO- 1/2 KG
PANEER-2 CUPS

RED CHILLY POWDER- 1 TABLESPOON
CORIANDER POWDER- 1 TABLESPOON
TURMERIC POWDER- 1/2 TABLESPOON
GARAM  MASALA/ ALL SPICES POWDER- 1/2 TABLESPOON

SALT
OIL
WATER- 1 1/4 CUP


PREPARATION

PEEL POTATOES
CUT INTO CUBES
DEEP FRY IN OIL TILL COOKED WELL

PREPARING PANEER

CRUMBLE 1 CUP PANEER

HEAT OIL IN A KADAI/ WOK
FRY IT UNTIL LIGHT BROWN
STRAIN

FINAL PREPARATION

HEAT OIL IN A WOK
SAUTE CHOPPED ONION, GINGER AND GARLIC UNTIL BROWN
ADD CHOPPED TOMATOES

ADD ALL POWDERS AND SALT

NOW ADD 2 TABLESPOONS OF OIL
COOK IN LOW FLAME FOR 3 MINUTES

ADD THE POTATOES
STIR WELL

ADD FRIED PANEER
BOIL FOR 5 MINUTES

YOU CAN ALSO ADD 1/4 CUP FRESH CREAM

GARNISH WITH CORIANDER LEAVES

ALOO PANEER- A COTTAGE CHEESE AND POTATO RECIPE`

ALOO PANEER-   
A COTTAGE CHEESE AND POTATO RECIPE`

INGREDIENTS

FOR BASE 

SHALLOTS- 7
TOMATO- 3-4
GINGER- 1 INCH PIECE
GARLIC-4-5 CLOVES
WATER- 1 CUP

BLEND ALL THESE INGREDIENTS IN A MIXER
BLEND WELL

POTATO- 1/2 KG
PANEER-2 CUPS

RED CHILLY POWDER- 1 TABLESPOON
TURMERIC POWDER- 1/2 TABLESPOON
GARAM  MASALA/ ALL SPICES POWDER- 1/2 TABLESPOON

SALT
OIL
WATER- 1 1/4 CUP


PREPARATION

PEEL POTATOES
BOIL AND MASH IT INTO SMALL PIECES

PREPARING PANEER

CRUMBLE 1 CUP PANEER

HEAT OIL IN A KADAI/ WOK
FRY IT UNTIL LIGHT BROWN
STRAIN

FINAL PREPARATION

HEAT BASE MIXTURE IN A WOK FOR 3 MINUTES

ADD ALL POWDERS AND SALT

NOW ADD 2 TABLESPOONS OF OIL
COOK IN LOW FLAME FOR 3 MINUTES

ADD THE POTATOES
STIR WELL

ADD FRIED PANEER
BOIL FOR 5 MINUTES

GARNISH WITH CORIANDER LEAVES

HOME MADE PANEER

HOME MADE PANEER

INGREDIENTS

MILK-2 LITER
VINEGAR-1/3 CUP
COTTON /MUSLIN CLOTH-1

PREPARATION

BOIL THE MILK IN A PAN
WHEN BOILING, ADD VINEGAR
WAIT FOR THE MILK TO CURDLE COMPLETELY

REMOVE FROM FLAME
KEEP ASIDE FOR 10 MINUTES

STRAIN IT THROUGH A MUSLIN / COTTON CLOTH
TIGHT IT WITH A TIGHT KNOT

WHEN ALL THE WATER IS DRAINED FROM IT , UNWRAP
SHAPE IT INTO A  LARGE RECTANGULAR BLOCK

WRAP IT PROPERLY
REFRIGERATE OVERNIGHT 
CUT IT INTO CUBES

SWEET MANGA/RAW MANGO PACHADI

SWEET MANGA/RAW MANGO PACHADI

INGREDIENTS

RAW MANGO- 1

GRATED JAGGERY- 3/4 -1 CUP
MUSTARD SEEDS- 1 TABLESPOON
TURMERIC POWDER- A PINCH
SALT- 

DRIED RED CHILLY- 1-2 (OPTIONAL)
OIL- 2-3 TABLESPOONS

PREPARATION

PEEL SKIN FROM MANGOES
CUT INTO SMALL PIECES

BOIL 1 CUP OF WATER IN A PAN
ADD GRATED JAGGERY 
BOIL TILL IT DISSOLVES IN WATER
STRAIN IT

HEAT OIL IN A PAN
ADD MUSTARD AND DRIED RED CHILLIES
WHEN IT SPLUTTERS ADD CUT MANGOES
STIR GENTLY FOR A FEW SECONDS
NOW ADD TURMERIC POWDER

ADD 1 CUP OF WATER
CLOSE WITH A LID
COOK TILL MANGO IS COOKED; STIRRING OCCASIONALLY

NOW ADD JAGGERY WATER
NOW COOK IT IN LOW FLAME TILL THE PACHADI THICKENS

SPICY MANGA/RAW MANGO PACHADI

SPICY MANGA/RAW MANGO PACHADI

INGREDIENTS

RAW MANGO - 1; SKIN PEELED AND GRATED

GRATED COCONUT-1/2 CUP
GREEN CHILLIES-3-4
ASAFOETIDA- A SMALL PIECE SOAKED IN 2-3 TABLESPOON WATER
OIL- 4 TABLESPOON
RED CHILLY POWDER-1/2 TABLESPOON
SALT

FOR SEASONING

MUSTARD SEEDS- 1/2 TABLESPOON
CURRY LEAVES- 1 SPRIG
OIL- 1-2 TABLESPOONS

PREPARATION


 CRUSH GRATED COCONUT, GREEN CHILLIES AND SALT
MIX IT WITH GRATED MANGO, RED CHILLI POWDER, ASAFOETIDA AND OIL

SEASON WITH MUSTARD AND CURRY LEAVES

KING FISH / AYKORA / CHEMBAN FISH FRY- STEP BY STEP INSTRUCTIONS WITH PICTURES

KING FISH / AYKORA / CHEMBAN FISH  FRY-

STEP BY STEP INSTRUCTIONS WITH PICTURES

INGREDIENTS

FISH- 1 KG

RED CHILLY POWDER- 2 TABLESPOONS

TURMERIC POWDER- 1/4 TABLESPOON

SALT

CURD-1/4 CUP

VINEGAR- 2 TABLESPOONS

LIME JUICE-2 TABLESPOONS

OIL-2 TABLESPOONS

FENNELSEEDS- 1TABLESPOON

CUMIN SEEDS-1/4 TABLESPOON

GINGER-1 INCH PIECE

GARLIC-5 CLOVES

GREEN CHILLY-1

SHALLOTS-2

CORIANDER LEAVES- 1 TABLESPOON

MINT LEAVES- 1 TABLESPOON

CURRY LEAVES- 1 SPRIG

BLACK PEPPER POWDER- 1/2 TABLESPOON

GARAM MASALA POWDER- 1/2 TABLESPOON

PREPARATION

MIX ALL THE INGREDIENTS EXCEPT FISH IN THE GRINDER

GRINDER WELL

PASTE IT ON THE FISH PIECES

MARINATE FOR OVERNIGHT OR AT LEAST  1 HOUR PREFERABLY IN A REFRIGERATOR

DEEP FRY IN OIL

YOU CAN GARNISH WITH CHOPPED ONION, TOMATO, CAPSICUM, CARROT, AND LIME JUICE OR VINEGAR

KING FISH/AYKORA/CHEMBAN CURRY WITH COCONUT MILK POWDER- STEP BY STEP DESCRIPTION WITH PICTURES

KING FISH/AYKORA/CHEMBAN  CURRY WITH COCONUT MILK POWDER-
STEP BY STEP DESCRIPTION WITH PICTURES

INGREDIENTS

SHALLOTS- 6
TOMATO- 1

RED CHILLY POWDER-1 TABLESPOON
CORIANDER POWDER-2 TABLESPOONS
TURMERIC POWDER-1/4 TABLESPOON

COCONUT MILK POWDER- 5 TABLESPOONS

WATER- 1 CUP

KINGFISH - 1/2 KG

CURRY LEAVES-6

SALT- AS PER TASTE
GAMBOOGE/KUDAMPULI-4(ACCORDING TO TASTE)

COCONUT OIL-2 TABLESPOON

PREPARATION

CLEAN THE FISH WELL AND CUT INTO PIECES
ALSO CLEAN WELL BY ADDING SALT

GRIND SHALLOTS-4, TOMATO, RED CHILLY POWDER, CORIANDER POWDER, TURMERIC POWDER AND COCONUT MILK POWDER WITH WATER IN A MIXER
GRIND WELL.

POUR ALL THE MIXTURE INTO A VESSEL OR EARTHERN POT.

ADD SALT AND GAMBOOGE

ALLOW IT TO BOIL
WHEN STARTED BOILING ADD FISH, AND COOK IN MEDIUM FLAME
BOIL TILL THE FISH IS COOKED WELL.

HEAT 2 TABLESPOON COCONUT OIL IN A PAN.  ADD SLICED 2 SHALLOTS AND CURRY LEAVES

FRY TILL BROWN COLOUR
ADD IT TO CURRY

NANNARI SORBET/ NARUNEENDI SARVAT IN YOUR HOME

NANNARI SORBET/ NARUNEENDI SARVAT IN YOUR HOME

INGREDIENTS

NANNARI ROOTS- 4-6
SUGAR- 1/2 KG
EGG WHITE-1
LEMON-1
WATER- 2 CUPS

PREPARATION

SOAK ROOTS IN WATER OVERNIGHT

WHEN SOAKED, REMOVE THE HARD COVERING OF THE ROOT
REMOVE THE STEM FROM INSIDE

NOW CRUSH IT IN A BLENDER

MIX IT WITH SUGAR AND EGG WHITE IN A VESSEL
MIX WELL
NOW ADD WATER AND BOIL

REMOVE THE FOAM FORMED AT THE TOP; WHICH ARE THEIR IMPURITIES
ADD LEMON JUICE

BOIL TILL FOAM FORMATION STOPS AND  THE SORBET THICKENS

STRAIN IT
STORE IT IN A GLASS BOTTLE AND KEEP REFRIGERATED


POUR A LITTLE SORBET IN A GLASS, ADD SODA, LITTLE SUGAR AND LEMON JUICE

THERE YOU HAVE THE TASTY SORBET

ENJOY