Ingredients

Rice (Basmati) 300 gms.

Fish(without Bones) 600 gms.

Bay leaf 2 no.

Sliced onion ¼ cup

Coriander leaves 1 tbsp.

Fresh grated coconut 1 tbsp.

Coconut milk 50 mls.

Lemon juice 1 tsp.

Turmeric powder ½ tsp.

Green chili 2 no.

Whole garam masala 1 tsp.

Ghee/Oil 2 tbsp.

Salt As per taste

Preperation:

1. Pick, wash and soak rice for

about 20 minutes. Drain and keep aside.

2. Clean and wash the fish cut into

small pieces.

3. Heat Ghee or oil in a thick

bottomed pan. Add bay leaves and Whole Garam

Masala. Let it crackle. Add sliced

onion, sauté till the onion turns pink.

4. Add water, turmeric powder,

lemon juice and green chilies slit into two. Bring it

to boil and add rice. Cook for a

minute and add prawns and coconut milk .

Season with salt. Stir lightly.

5. Stir till rice absorbs all the

water and then cover it with a lid and cook it on a

slow fire till rice and fish are

fully cooked.

6. Garnish with chopped coriander

leaves and grated fresh coconut.

INGREDIENTS:-

• Butter - 1 cup
• Sugar - 1 3/4 cups
• Flour - 3 cups
• Eggs - 5
• Baking powder - 1 1/2 tsp
• Soda bi carbonate - 1/2 tsp
• Milk - 1 cup
• Food colours - 1 tsp (green,yellow,red-each)
• Rose essence - 1 tsp
• Pineapple essence - 1 tsp
• Strawberry essence - 1 tsp.

METHOD:-

• Sieve the flour,baking powder and soda bi carbonate.
• Cream the butter and sugar.
• Add the eggs slowly and mix.
• Add the flour,milk and make it into a smooth paste.
• Divide the batter into three equal parts. To one part,add 1 tsp green colour and rose essence. To the second part,add 1 tsp yellow colour and pineapple essence. To the third part,add 1 tsp red colour and strawberry essence.
• Pour green colour in the bottom,red colour in the middle and yellow colour in the top.
• Bake for 45 minutes and serve after cooling.

Ingredients

• (Oven temp: 375 F- 205 C)
• Grind Together
  • 2 cups: Chicken keema
  • 1/2 tsp: Garlic paste
  • 1/2 tsp: Ginger paste
  • 1 tbsp: Vinegar
  • 2 tbsp: Chopped fenugreek leaves or 2 tsp: dried
  • 1 1/2 tsp: Salt
  • 1/4 tsp: Powdered black pepper
  • 1/4 tsp: Garam masala
  • 2 tbsp Chopped coriander leaves
  • 1 tsp: Finely chopped green chillies
  • Some oil for brushing.

1. Cover and refrigerate the meat mixture to marinate for at least 2 hours.
2. About 25 minutes before serving, shape the meat mixture into long ‘tubes’ around the skewers (seekhs) and place the kababs on to a grill over a drip tray, or into the pre-heated oven (also on a drip tray).
3. If cooking them over a charcoal grill, you will have to keep rotating them so that they brown and cook evenly. They should take 10-15 minutes to cook.
   Brush them with oil and cook another 2 minutes.
4. Garnish with chaat masala, onions and the lemon and serve with a green chutney.

• 250 gm: Meat (beef/pork/mutton/chicken), minced
• 300 gm: Egg noodles
• 2 no: Onion, finely chopped
• 1 Tablespoon: Onion leaves, chopped
• 3 flakes: Garlic, chopped
• 4 no: Green chili, sliced
• For soup: About 3 litres of clear bone soup - beef/ pork/ mutton / chicken stock. Add1
• 1 Teaspoon: Salt

1. Fry chopped onions with garlic and green chilies, then add minced meat, fry for 10 min. Add salt to taste. Then keep aside after cooking.
2. Boil 4 litre of water vigorously and drop noodles, boil for 2 min, stirring occasionally.
3. Drain the noodles through a large sieve and run cold water over them to stop them from sticking. Squeeze the water from the noodles and transfer to a serving bowl.
4. Pour hot soup into bowl with noodles.
5. Put fried meat-onion mixture and finely chopped green onion leaves on top of it.
6. Thukpa/Gya-thuk is ready to serve hot.

• 500 gm: Chicken bones
• 100 gm: Boneless chicken
• 1 ½ tsp: Refined flour (maida)
• ½ tsp: Cumin seeds
• 1 tsp: Chopped garlic
• White pepper powder
• 1 tsp: Butter
• 1 tsp: Oil
• 1 lt: Water
• Salt to taste.

1. Clean and wash chicken bones.
2. Clean, wash and cut chicken into very small pieces (1/2 cm cubes).
3. Put chicken bones in a pot with one litre of water, chopped garlic and cook till water is reduced to 600 ml. Strain and keep aside.
4. Stir fry chicken pieces in butter till tender and keep the stock aside.
5. Heat oil, add cumin seeds and refined flour, cook for a minute, stirring continuously. Then add the reduced chicken stock, chicken pieces, white pepper powder and salt.
6. Cook for some time and serve hot.
7. You may add half a cup of fresh cream just before serving to make it a little rich.

• 500 gm: Chicken bones
• 100 gm: Boneless chicken
• 1 ½ tsp: Refined flour (maida)
• ½ tsp: Cumin seeds
• 1 tsp: Chopped garlic
• White pepper powder
• 1 tsp: Butter
• 1 tsp: Oil
• 1 lt: Water
• Salt to taste.

1. Clean and wash chicken bones.
2. Clean, wash and cut chicken into very small pieces (1/2 cm cubes).
3. Put chicken bones in a pot with one litre of water, chopped garlic and cook till water is reduced to 600 ml. Strain and keep aside.
4. Stir fry chicken pieces in butter till tender and keep the stock aside.
5. Heat oil, add cumin seeds and refined flour, cook for a minute, stirring continuously. Then add the reduced chicken stock, chicken pieces, white pepper powder and salt.
6. Cook for some time and serve hot.
7. You may add half a cup of fresh cream just before serving to make it a little rich.

1. Put all the mince lamb in a large bowl and add chopped onions, garlic, ginger, chillies and coriander. Then add whole of the ground masala and mix thoroughly with either your hand or a wooden spoon.
2. Take a large hand-full and make into a long kebab using the handle of a wooden spoon.
3. Put foil on to your grill and put your kebabs under a hot grill. Cook on all sides until brown.
4. Serve on a bed of lettuce. Garnish with tomatoes, onion rings, chillies and coriander.

• 100 gm: Moong dal
• 100 gm: Masoor dal
• 100 gm: Afar dal
• 2 tsp: Turmeric powder
• 4 no: Hard-boiled eggs, pierced with a fork
• 2 no: onions
• 2 no: Green chillies
• 4 flakes: Garlic, ground
• ½ cup: Mustard oil
• Paste of one tomato
• Salt to taste

1. Boil the three dals together with salt and turmeric powder.
2. Heat the oil in a shallow pan, fry the onions and tomato paste.
3. Add the whole eggs into it and fry further till the onion paste turns brown.
4. Add half cup water and cover the pan, allowing it to simmer for 10 minutes.
5. Pour the eggs with the onion tomato sauce into the cooked dal, stir well.
6. Boil once before serving hot with rice.

INTRODUCTION

Rice spiced with chicken and spices
Ingredients (Serves: 4)

• 16 chicken drumsticks
• For the marinade:
  • 250 gm: Curd, beaten
  • 30 gm: Ginger paste (strained)
  • 15 gm: Garlic paste (strained)
  • 1 tsp: Chili powder
  • 8 no: Cardamoms
  • 4 no: Cloves
  • 2 no: Bay leaves
  • 2.5 cm: Cinnamon stick
  • 60 gm: Sliced onions, fried
  • 1/3 cup: Mint leaves, chopped
  • 2 tsp (30 ml): Lemon juice
  • A few strands saffron, crushed
  • 70 gm: Desi ghee (clarified butter)
  • Salt to taste
• For the rice:
  • 1 1/2 cups (300 g): Rice
  • 1 cup (240 ml): Milk
  • 5 no: Cardamoms
  • 3 no: Cloves
  • 2 no: Green chilies, slit lengthwise
  • 1 tsp (15 ml): Lemon juice
  • Salt to taste

1. Mix all the ingredients for the marinade and rub the chicken with this mixture. Keep aside for at least an hour.
2. Ash and soak the rice for 45 minutes.
3. Boil 1.5 litres water in a pan. Add salt, cardamoms, cloves and green chilies. Stir well. Remove the pan from heat. Add rice and bring to a boil. Add lemon juice and stir well.
4. Remove half of the rice and spread over the marinated chicken. Continue to cook the remaining rice, stirring occasionally, until half cooked. Drain and spread over the initially cooked rice. Sprinkle milk over it. Cover with a lid and seal with atta (whole wheat) dough.
5. Pre-heat the tawa over medium heat. Put the sealed pan on the pre-heated tawa and cook over medium heat for 35 to 40 minutes. Break the seal and serve from the pan itself with dahi ki chutney.