Here is the Solution for that Now you can enjoy having. 60 Verities of Mouthwatering and Tasty different types of BREAK FASTS

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1 Tired of Eating Same Breakfast Daily??????????????? Here is the Solution for that Now you can enjoy having 60 Verities of Mouthwatering and Tasty different types of BREAK FASTS Enjoy your Morning having it

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3 Banana Dosa Ingredients 250g all-purpose flour (maida) 4 bananas, mashed 1 egg 75g sugar 2g cardamom powder 1/4 tsp baking powder 1 1/2 glass milk 50g oil Method Beat the egg well and to this, add sugar, milk and mashed bananas. These ingredients can also be mixed in a blender. To the all-purpose flour, add the above banana mixture and mix well to form dosa batter. Now add cardamom powder and baking powder to the batter and mix well. Heat a flat pan and make thin dosas. Fry on both sides until golden brown in color with little oil. Serve hot with any juice.

4 Coconut Puri Ingredients For Dough: 2 cups maida (all-purpose) flour 1 cup wheat flour 2 tbsp oil 1/2 tsp salt for filling: 1 cup finely grated coconut 1/2 cup gram flour 2 tbsp oil 8-10 sprigs curry leaves cut into fine pieces 8 green chilies, chopped 1 cm ginger, finely chopped 1/2 tsp chili powder 1/4 tsp mustard seeds 1/4 tsp salt a pinch of asafoetida Method Mix maida, wheat flour, salt, oil with enough water to make a firm dough. Heat oil in a pan, season with mustard seeds and asafoetida. When mustard splutters, add green chilies, ginger, curry leaves and fry for few minutes. Then add coconut, gram flour and fry till roasted. Allow it to cool. Also add salt, chili powder, little water and mix well. Make into small balls. Make larger balls of the dough, fill them with the coconut gram flour balls, flatten them and gently roll them out into small puris. (Be careful that the filling does not come out). Deep fry in hot oil till puffed, golden and serve hot with any chutney.

5 Dahi Vada Ingredients urad dal - 1 cup moong dal - 2 tablespoon curd/yogurt - 3 cups jeera - 2 tablespoon Method Soak both the dals overnight or 6-8 hours, grind it to smooth paste. dry red chillies- 2-3 coriander leaves- a small bunch sugar - 1/4 teaspoon salt to taste oil for frying. Now take the curd and beat it nicely with a spoon along with salt and 1/4 teaspoon of sugar. Fry jeera and the red chillies without oil and grind it to powder, add this to the beaten curd with very little water. Now fry the vadas in oil, and as soon as you take it out put the vadas in warm water for 5-10 second, after that take the vadas out and squeeze any excess water with hand and put it in the curd. Finally, you can garnish your dahi vada with coriander leaves. If you like you can add mustard, jeera, curry leaves and asafoetida seasoning to this. P.s. : To make this dahi vada more appealing you can garnish little tomato ketchup and date and tamarind chutney.

6 Kancheepuram Idli Ingredients pepper : 2 tbsp powdered jeera : 1 tbsp asafoetida : 1/2 tsp ginger : 1" grated urad dhal : 2 tsp bengal gram : 2 tsp g.chillies : 8 (finely chopped) oil : 100 grams Method Pour water into the idli vessel and let the water boil. Place the plate without the idli cloth. Take small steel cups and pour 1 tsp ghee or oil into it and pour the prepared idli batter into the cup. Place the cups on the plate in the idli vessel. Steam the idli's for twenty minutes. These idli's are best served with ginger kuzhambu.

7 Layered Roti Ingredients 2/1/2 cups wheat flour salt thin buttermilk or water. Method Knead soft dough with above ingredients. Make 4 mm thickness round about 6" diameter. Apply 1/2 tsp ghee and spread all over with fingers. Fold into half. Press greasy fingers onto it. Fold again to quarter. Press with fingers. Roll in dry flour. Now roll out again to a triangle about the size of a roti. Heat griddle (tawa) and place roti on it. Turn to roast other said. Now put a little ghee on both sides and shallow fry till crisp. Serve hot with any desired accompaniment.

8 Manchurian Dosa Ingredients 2/1150 gms urad dal (black gram) 500 gms rice 10 gms methi (fenugreek) seeds 50 gms chana dal (bengal gram) 250 gms carrots 150 gms beans 100 gms green peas 5-6 green chilies, chopped 150 gms spring (green) onions chopped 50 gms oil 3-4 garlic cloves finely chopped a small piece of ginger finely chopped 2 tsp soya sauce 1 tsp chili sauce 1/4tsp ajinomoto 2 tsp corn flour few coriander leaves chopped salt to taste Method Soak urad dal, rice, methi seeds, chana dal in water for 1-2 hours. Drain the water and grind to a smooth paste. Keep aside for 6-8 hours until it gets fermented. Cut the carrots, and beans into small pieces and boil until they are tender along with green peas. Drain the water and keep aside. Heat oil in a pan and fry the chopped green chilies, ginger and garlic pieces. Also add boiled carrots, beans, green peas, soya sauce, ajinomoto, chili sauce, little water and cook for a while. Mix little water to the corn flour and mix well. Add this to the above carrots mixture and mix well. Sprinkle green onions and coriander leaves and remove from heat. The manchurian curry is ready. Heat non-stick dosa pan and rub the pan with wet cloth. Now make dosas from the above dosa batter. Add the curry on the top and spread throughout the dosa. Sprinkle little oil, roll the dosa and remove. Repeat for the remaining dosas.

9 Masala Idli Ingredients 2 idlis, cubed 1 cup mixed vegetables of your choice 2 onions, chopped 1 small piece ginger, finely chopped 2 green chilies, chopped 1/2 tsp. red chili powder Method 1/2 tsp. coriander powder 1/4 tsp. turmeric powder 2 cinnamon sticks 2 cloves 2 cardamoms 1 tbsp of fresh coriander mint leaves (for garnishing) Heat oil in a pan and add the cinnamon, cloves and cardamom. Then add the chopped onions and stir for few minutes till they turn golden brown. Now add the vegetables and saute for few minutes. Then add the ginger, salt, chili powder, turmeric and coriander powder. To this add the idlis and stir till contents are thoroughly heated. Transfer into serving dish and garnish with mint and coriander leaves. Tip: Garlic can also be added. Add few tomatoes if desired. The idlis can be made to very small pieces using your hands instead of cutting into cubes for this dish. Try out the masala idli instead of the usual fried rice or biryani for a change.

10 Medhu Vada Ingredients 4 cups urad dal 1 cup ordinary rice 1 tsp. ginger grated 1 tbsp. coconut grated coarsely 8-10 whole pepper corns 1 tsp. cumin seeds salt to taste oil to deep fry Method Wash and soak dal and rice together in plenty of water overnight. Drain, grind to a soft batter, a fine grain should be felt in it. Do not make the batter thin. It should be thick enough to shape vadas. Add all ingredients and beat well with hand to incorporate air. Heat oil, wet palm and take an idli sized lump on fingers palm side up. Make a hole in the middle with thumb. Slip gently into hot oil, repeat for more. Or use a medhu vada press. Fry 5-6 at a time on medium flame. Drain, serve hot with chutney and sambar, or accompany with idli.

11 Pesara Vada Ingredients 250g green gram 25g ginger 5 green chilies 1 tsp cumin seeds 2 onions, chopped 2 sprigs curry leaves oil for frying salt to taste Method Wash the green gram and soak in water overnight. Drain all the water and blend them for seconds. These should not be blended to fine paste. To this batter, add chopped green chilies, onions, ginger pieces, cumin seeds, curry leaves, salt and mix well Heat oil in a pan, place the batter on your palm, form an oval shape, insert your finger to form a hole in the middle of the batter and drop into the oil. Fry them on both sides until golden brown in color and crispy. Serve hot with any chutney.

12 Phulka Ingredients 2-1/2 cups wheat flour salt thin buttermilk or water. Method Knead soft dough with above ingredients. Break off to a table tennis - ball sized (even smaller) bit of dough. Roll with help of dry flour to a thin round. Roll as thin as possible (about 2 mm thick). Heat griddle (tawa) and place phulka it. When dry on one side, turn. When brown spots appear on second side, turn again. Use a kitchen towel and lightly press and phulka, rotating at same time. It will puff. Make as crisp as desired. Apply ghee on crisp side and serve hot. Practice is required to make the phulka puff fully, so don't lose heart. Serve hot with vegetable curries.

13 Plain Dosa Ingredients 250g black gram 500g rice salt to taste 100g oil Method Soak the rice and black gram in water for 4 hours and grind to a smooth paste for 2-3 minutes. Keep aside for overnight. Add salt and water to the batter and spread on a flat pan with a spoon. Add 2 tbsp of oil and fry until golden color. Remove from heat and serve hot with any chutney.

14 Pudina Puris Ingredients 2 cups plain flour (maida) 1/2 cup mint leaves (pudina) 1 teaspoon cumin seeds (jeera) 2 green chillies, chopped 1 tablespoon lemon juice 1 teaspoon sugar salt to taste oil for deep frying Method Pound the mint leaves, cumin seeds, green chillies, lemon juice, sugar and salt together. Combine this mixture with the flour, add enough water and knead into a firm dough. Divide into small portions Roll out on a lightly greased surface into thin circles Deep fry in hot oil till golden brown and drain on tissue paper

15 Puffy Puris Ingredients 2 cups wheat flour 1 tbsp ghee salt to taste 1 tbsp curds 1 tbsp milk water to knead dough ghee or oil to deep fry Method Make soft pliable dough using all ingredients. Make some rounds rolling to about 3" - 4" diameter. Make 8-10 at a time, then fry in hot ghee or oil, till light brown. Turn once and fry other side. Drain with strainer and serve hot with either spicy vegetables curries, or curds. Or with sweetened mango pulp. Variations: Use few seeds of oregano in the dough Use paste of spinach instead of water to get green puris. (Boil one bunch washed spinach, drain. Add one green chilli and blend in a mixie) Add red chilli powder chopped coriander and turmeric to dough for masala puris Boil jaggery water (strained) to dough for sweet puris. Grind a handful of boiled peas + 1 chilli & add to dough.

16 Rava Dhalia Ingredients 250g wheat sooji 100g carrots, cut into 1" pieces 50g potatoes, cut into small cubes 10g mustard seeds 5 sprigs curry leaves 30g refined oil 1 onion, chopped 4 green chilies, sliced salt to taste Method Heat oil in a pan, fry mustard seeds and curry leaves until the mustard seeds splutter. Then add chopped onions, green chilies, carrots and potato pieces to the pan and fry them for few minutes. Now, add 3 glasses of water to the vegetables along with salt, cover the pan and boil until the vegetables gets tender. Add wheat sooji to the above boiled mixture and mix well, so that no lumps should be formed. Cook for 5-6 minutes and remove from heat. Serve hot with any chutney.

17 Rawa Dosa Ingredients sooji / rawa - 1 cup green chillies - 5 (increase or decrease the quantity depending on your spice level) jeera - half a tsp (optional) onions - 2 medium cilantro - a small bunch curry leaves - a few coconut grating - about two tbsp. salt to taste. water. Method Fry rawa like you would for upma. (I fry rawa in big quantities and store for ready use. In fact, this prevents the rawa from getting spoilt/worms too.) allow it to cool a bit. Finely chop onions, green chillies & cilantro (coriander leaves) and add it to the rawa. Add salt, jeera, curry leaves and required amount of water for dosa consistency & mix really well. After a few minutes you will notice that the batter absorbs water and becomes thicker. Add little more water and mix well till you get the right consistency. When the consistency is okay, start making dosas. Grease the griddle / tawa well. Add oil droplets to the dosa to cook it well on both sides. When the dosa starts browning faintly in patches, you know it's done. Smear a little ghee on the dosa(sometimes it's okay to forget the calorie-count!).

18 Rice Roti Ingredients 2 cups rice flour 1 cup overcooked soft rice salt to taste water Method Blend the cooked rice to a smooth paste in a blender. Use water as required. Add salt to the flour. Add blended rice paste, knead into a soft dough. Take a ping pong ball sized dough. Roll in some dry flour, pat into a thin chappati. Do the above with your palm or with a rolling pin. Place on a warmed griddle, apply water with hand on upper side. Invert and roast on wetted side till cooked. Invert again and puff up like chappati or on direct flame. Serve hot with saag, or other gravy vegetable.

19 Spicy Puris Ingredients 1 raw mango chopped 1/2 cup green coriander paste 1 tbsp mint paste green chillies 1 tsp cumin seeds 1/2 tsp salt 2 1/2-3 cups wheat flour 1 tbsp oil 1 tsp garam masala 1 tbsp onion paste 1 tbsp ginger-garlic paste 1 tbsp dry anardana powder oil for frying 1 tbsp chat masala Method In a mixie bowl, put chopped raw mango, chat masala, coriander paste, chopped chillies, mint paste, cumin seeds, salt, garam masala and anardana. Switch on the mixie and make a thick paste. Sieve the flour. Add curd, ginger-garlic and onion paste and oil. Mix them, add mango mixture and knead well to make a dough. Cover for 1/2 hour with a damp cloth. Divide the dough into equal parts. Make balls. Flatten and fry poories in hot oil. Serve these chatpati poories with curd or tea.

20 Spicy Roti Ingredients 1 1/2 cups wheat flour 1/2 cups gram flour 1 1/2 tsp chilli powder 1 tbsp oil salt to taste 1/2 turmeric powder 2-3 pinches asafoetida 1/2 tsp each cummin oregano seeds finely chopped coriander 1 tbsp water Method Knead a slightly stiff dough, adding all above ingredients, cover with wet cloth. Break off bits and make small potato sized balls. Roll to 3-4 mm thickness. Roast on griddle (tawa) as for phulka. Or after brown spots appear place direct on gas flame and puff, with help of tongs. Phulka also may be done similarly if puffing with cloth, feels difficult. Apply ghee or butter and serve hot with sweetened mango preserve (chunda) or curds or jam.

21 Masala Dosa Ingredients 1 cup plain rice. 1 cup parboiled rice. 1/4 cup white urad dal. 1/2 tsp. methi (fenugreek) seeds Method For masala: 1 /2 tsp soda bi carbonate 1/2 cup curds the batter tsps. ghee or oil as preferred water for grinding 2 large onions in vertical slices 2 large potatoes boiled and peeled 4-5 green chillies 1 tbsp. Chopped coriander 8-10 cashews halved 1/2 tsp. Each urad dal, cumin & mustard seeds 2 tbsp. Oil 1/4 tsp. Turmeric salt to taste Wash the rice and dal together. Add plenty of water and methi seeds. Allow to soak for 7-8 hours or overnight. Re wash the rice by draining the water 2-3 times. Grind to a paste. Rawa-like grains should be felt in Add soda bicarb and salt and mix well. Keep aside in a warm place for 8-10 hours. Beat the curds well. Add to the batter, add more water if required. The consistency of the batter should be enough to thickly coat on a spoon when dipped. Heat the iron griddle or non-stick tawa well. Pour a spoonful of batter in the centre, spread.with the back of the spoon to a thin round. Pour a tsp. Of ghee or oil over it. Spread chutney spread over dosa. Place a tbsp. Masala in the centre. Fold into triangle to cover masala. Remove with spatula when crisp. Serve hot with chutney and/or sambar. Chop potatoes coarsely. Chop green chillies. Heat oil, add cashews and brown lightly. Add dal, seeds and splutter. Add chillies and onions. Fry till tender. Add turmeric, salt, otatoes, coriander. Mix well.

22 Aloo Paratha Ingredients chapati atta gms jeera - 1 tsp chilli powder - 2 tsp turmeric powder - 1/2 tsp yoghurt (dahi) tbsp cooking oil - 2 tbsp potato medium sized salt to taste Method Boil 2-3 medium sized potato, remove skin and mash it. In one bowl take 200 gms chapati atta. Add jeera, chilli powder, turmeric powder and salt. Mix it well. Add mashed potato, mix it with 3-4 tbsp yoghurt, 2 tbsp cooking oil. Add little water to make a soft dough. Keep a side for about 15 to 20 minutes. Make frying pan (tava) hot on medium heat. Take small ball from dough and roll it for a while. Then just apply a little oil by four fingers and fold it into half. Again apply little oil and fold it. It will get triangular shape. Roll it in triangular way. Place it on hot tava. When it gets little brown, apply oil or ghee. Turn it and again apply oil or ghee on other side. Keep turning simultaneously until it gets golden brown.

23 Bombay Toast Ingredients bread : 5 slices milk : 1 cup egg : 1 sugar : 2 tbsp butter : 1 tbsp Method Beat together egg, milk and sugar to a batter. Heat a pan and spread a little butter. Dip a slice of bread in the batter and fry till golden brown turning it once on either side. Careful not to break the bread. Can be used as breakfast or evening snack.

24 Bread Upma Ingredients 5 dry bread slices (each cut into nine squares) 1 big onion (finely chopped) 1/2 tsp dhania-jeera powder a pinch of red chilli powder 1/2 tsp mustard seeds 1 tsp urad dal 3 tsps of oil salt to taste a pinch of turmeric powder Method In a hard bottomed pan, add oil. Add mustard seeds and after it starts spluttering, add urad dal. Add the onions and fry till it changes colour. Add the bread pieces and sprinkle a little water to soften the bread. Add salt, turmeric powder, dhania-jeera powder and chilli powder. Mix well in a low flame. Notes: This requires very little salt as the bread already contains salt.

25 Cabbage Paratha Ingredients 1/4 cabbage salt 3-4 cups wheat flour any garam masala 1 tsp. ghee green chillies coriander Method Shred the cabbage (with sharp knife,) finely. Put it in a large bowl, sprinkle some salt over it and keep aside. Chop chillies and coriander very fine and add to cabbage. Put garam masala, wheat flour, add little water and knead well. (Try to use less water, as cabbage will leave some juice.) you can add more flour if necessary. Heat tava, roll out paratha of kneaded flour, use ghee for roasting. Roast well. Eat with pickle, dahi or lasanachi (garlic) chutney.

26 Chatpati Chapathis Ingredients 4 chapathis 2 boiled potatoes, peeled & grated 1/2 cup grated paneer 1 carrot, peeled & grated 1 cheese cube, grated 2 tsp. chat masala 1 tbsp. lemon juice 1 tomato, cut into strips 1 capsicum, cut into strips salt to taste Method In a mixing bowl, add potatoes, paneer, carrot, cheese, 1 tsp. Chat masala, lemon juice, salt and mix well. Divide the mixture into four equal parts and roll each part into a long roll of the size of chappaties. Keep aside. Warm the chappaties and place on a serving plate. Put one roll of potato & paneer mixture in the center of a chapati. Also add some capsicum and tomato strips, sprinkle chat masala on the top and roll up the chapati. Repeat the same procedure with the other chappaties and serve hot.

27 Chawal Ki Roti Ingredients 1 1/2 cups rice flour (chawal ka atta) 4 tbsp cooked rice 2 tsps garlic, grated 2 tsps green chilies, chopped 2 tsps ginger, grated 3 tbsp curd (yogurt) 2 tbsp oil salt to taste oil for cooking Method Combine all the ingredients and knead into a firm dough using enough water. Divide the dough into 6 equal portions. Roll out each portion into a circle of 150 mm. (6") diameter and 6 mm. (¼") Thickness. Heat a tava (griddle) and cook each roti on both sides with a little bit of oil until brown. Press down with a spoon on the thicker edges to ensure the roti also gets cooked through on the inside. Repeat with the remaining dough to make 5 more rotis. Serve hot with any gravy or curry.

28 Chili Prawn Noodles Ingredients 2 pkt noodles, prawns flavor 100 gms prawns, cleaned 1 onion, finely chopped 1" piece ginger, chopped 2-3 green chilies, chopped 1 tomato, chopped 2 tbsp oil salt to taste Method Heat oil and fry onion, ginger and prawns for 1-2 minutes. Add chopped tomato, green chilies, salt, and cook till the prawns are tender. Add 3 cups of water to the prawns and bring to a boil. Add noodles and cook for another 2 minutes. Serve hot with tomato soup.

29 Chole Hatred Ingredients For chole: 200g kabuli chana 1/2 tsp garam masala 10g 1 tsp aam chur 50g ginger 1 tsp coriander seeds 1 bunch cilantro, chopped 2 onions, chopped oil for frying salt to taste For bhature: 500g maida (all-purpose) flour 125g oil 200g yogurt 25g baking powder Method Soak the chana overnight and boil until tender. Make a paste of ginger, garlic, and coriander seeds and keep aside. Heat oil in a pan, fry onions, garam masala until brown, add ground paste and fry for few minutes. Then add soaked chana, salt, chili powder, some water and cook until the gravy thickens. Later add aam chur powder, chopped cilantro and fry for 2 minutes. Remove and keep aside. Sieve the maida flour, add ghee, yogurt, baking powder and knead to a smooth dough. Cover with a muslin cloth and keep aside for overnight. Make small balls from the dough, roll into thick puris and fry in oil on both sides until golden brown. Serve with the above prepared curry.

30 Corn Parathas Ingredients For the filling: 1 1/4 cups corn, boiled and mashed 2 tbsp fresh coconut, grated 1 tbsp raisins 1 tbsp cashews, cut into small pieces salt to taste 3-4 green chilies, cut into small pieces 1/3 tsp cumin seeds 1 tsp coriander powder 1 tsp garam masala 1/2 tsp asafoetida powder 150 gms gram flour 50 gms sooji 1 tsp yogurt 1/3 tsp ajwain seeds 4 tbsp oil for making the dough oil or ghee for frying Method Mix gram flour, sooji, salt and sieve. Add ajwain seeds, yogurt, oil to the flour and make a dough with enough water. Cover the dough with a cloth and keep aside for a few minutes. For the filling, heat oil in a pan, add cumin seeds, asafoetida, green chilies and fry for a minute. Then add coriander powder, mashed corn, cashews, raisins, grated coconut, salt, garam masala and mix well. Fry on low heat stirring continuously until it is done. Make small balls from the gram flour mixture, keep in the middle of a greased polythene paper. Keep another polythene paper on the top and roll over into thin puris. Stuff the corn mixture in the middle of the puri, cover the edges and again roll it into a paratha. Heat oil in a flat pan and fry the parathas on both sides until they are golden brown in color.

31 Dahi-bread Vada Ingredients 1 pkt of bread 500 ml curd (yogurt) salt to taste 8-10 green chilies, chopped few coriander leaves, chopped 1 tsp cumin seeds 1 tsp chili powder oil for frying Method Soak bread slices in water for few seconds, remove and squeeze all the water. Make balls from this in the shape of cutlet or vada and fry in hot oil until golden brown. Dip these fried bread vada in salt water for few seconds again. Remove and lightly squeeze all the water. Place them in a bowl. Beat curd well without any lumps in it. To this, add chopped coriander leaves, green chilies, salt and mix well. Pour this curd mixture over the vadas. Also sprinkle cumin powder and chili powder. Optional: You can add seasoning too by frying mustard seeds and red chilies in oil.

32 Egg & Bread Masala Ingredients 8 bread slices, made into small pieces 3 eggs 2 green chillies 1 onion, cut into very small pieces 1 tomato, cut into very small pieces 1/2 tsp chili powder 2 tsp oil Method Heat oil in pan, fry the onions and green chilies. Add bread pieces and fry well. Also add to it the beaten egg and scramble it. Now add the chili powder, salt and tomatoes and fry till all mix well.

33 Egg & Cheese Toast Ingredients 2 boiled eggs 2 raw eggs 4 bread slices 50g cheese 2 green chilies, chopped 1 tbsp butter 1/4 lemon 1 tsp chili powder few curry leaves, chopped salt and pepper to taste egg & cheese toast Method Cut the eggs into small pieces. To this, add grated cheese, eggs, green chilies, curry leaves, chili powder, lemon juice, salt and mix well. Heat the butter on a pan, roast the bread slices on both sides with the above mixture on it. Serve with tomato ketchup.

34 Egg Paratha Ingredients 1/2 kg maida salt to taste 1 egg for each paratha 1 tsp pepper powder 1 cup ghee or dalda Method Add maida salt ghee with little water kneed well Roll into a paratha fry both sides with ghee Add one egg to a paratha on top add little salt Smash every thing with a spoon add pepper powder Serve hot with gongura pachadi

35 Egg Vermicelli Ingredients 2 boiled eggs 500g vermicelli 3 onions, chopped 1 tsp mustard seeds 40g bengal gram 1 sprig curry leaves 4 tbsp ghee or butter 1 tsp coriander seeds 1/2 tsp cumin seeds 2 red chilies 2 small cinnamon sticks 3-4 cardamoms salt to taste Method Mix coriander seeds, cumin seeds, red chilies, cinnamon, cardamoms and grind to a fine powder. Heat ghee in a pan, roast the vermicelli until golden color and keep aside. In the remaining ghee, add mustard seeds, bengal gram, curry leaves, salt, ground powder and fry for few minutes. Add 1 cup of water, vermicelli and cook until the vermicelli is tender. Cut the eggs into four pieces and add to the vermicelli mixture. Mix well and serve with tomato chutney

36 Gobi Paratha Ingredients 1 cup of grated gobi(cauliflower) 3 cups of wheat flour for paratha 4 green chillies 2 spoons butter 1 spoon salt coriander leaves Method Cut the chillies into very small pieces. Take wheat flour in a vessel, add grated gobi, cut chillies,butter,coriander leaves and salt. Mix all this with warm water, in such a way that you must be able to make paratha/roti with the dough. Take small pieces of dough and press it with roti maker into round paratha. Place the non-stick tawa on the stove. After heating, place the paratha on it and add 1spoon of oil on either sides of paratha. Keep it on the tawa until it becomes brown on both sides by repeatedly changing the sides. Serve this hot with some pickle.

37 Dhokla (Khaman) Ingredients 1 cup gram flour 1 cup water 1 1/2 tsp sugar 1/2 tsp citric acid 1 tsp soda bicarb 2 green chillies 1/2" piece ginger grated 2-3 drops yellow colouring salt to taste For Seasoning: 1/2 cup coconut grated 1/4 cup coriander chopped 1/2 tsp mustard seeds 1 tbsp oil. Method Warm the water. Take flour in a large bowl. Place sugar and citric acid in a cup. Place soda bicarb in another cup. Pour a little of the water over each. Pour remaining water in gram flour, add chilli and ginger. Mix well with palm till smooth. Place the pressure cooker on gas with 1 litre water and stand. Grease a round cooker or cake tin and place in the cooker. Allow to heat. Add sugar solution and colour to better. Mix well till light and fluffy. Add soda solution and mix well. Pour into prepared tin before the foam goes down. Do not touch spoon now. Cover tin with a perforated lid and close cooker. Cook without whistle for minutes. Remove tin and allow it to cool. Cut in cubes and remove with spatula. Heat oil in a small pan. Add mustard seed, allow to splutter. Pour over dhokla cubes. Sprinkle coconuts and coriander. Transfer to serving dish. Serve hot or cold with green chutney.

38 Kheema Paratha Ingredients 500g wheat flour 200g mutton kheema 1 tsp coriander powder 2g garam masala 50g onions, chopped 1/2 tsp chili powder a pinch of turmeri 75g oil 1 egg 1 bunch of cilantro 1/2 tsp ginger-garlic paste salt to taste kheema paratha Method Boil the kheema in salted water until it is tender. Heat oil in a pan, add onions and fry until brown. Also add ginger-garlic paste, turmeric, chili powder, coriander powder, garam masala, boiled kheema and fry for 5 minutes Add chopped coriander leaves and remove from heat. Keep aside. Mix wheat flour with salt, water and knead to smooth dough. Keep aside for 10 minutes. Then make small balls from the dough, roll into thin triangle shaped chapathis. In the middle, place kheema curry and spread till end. Place another chapathi over this and close the edges by pasting using beaten egg. Fry these parathas over flat pan on both sides until golden brown using oil

39 Mal Puris Ingredients 1 litre full milk cream 4 tbsp maida (white flour) 3 tbsp sooji 1 kg sugar 1/2 litre water ghee (butter) for frying mal puris Method Boil milk so that it reduces to half of the original quantity. Keep the reduced milk to cool and then add sooji and maida together and mix so that it does not form lumps. Keep the batter for mins. Take a pan and put in ghee for shallow frying. Put 1 tbsp of batter in ghee and spread it (to give the shape of a pancake) and cook on slow fire. Meanwhile, make sugar syrup with water. Take out the pancakes when they are light brown and dip them in sugar syrup. Garnish with pista/dryfruits and serve hot.(with kheer or rabri)

40 Manipal Idlis Ingredients 1 cup rava (sooji) 1 3/4 cups thick fresh yogurt 3 tsps ghee 1 tsp. mustard seeds 1 tsp. split black gram dal 1 tsp. split bengal gram 1 tsp. finely chopped ginger 1/4 cup grated coconut 1 1/2 tsp. salt 1/4 cup finely chopped coriander leaves 1/4 tsp baking powder manipal idlis Method Heat the oil in a pan and add mustard seeds. When they sputter add the grams. Fry until light brown. Add chilies, ginger, coconut, salt and rava. Fry for two minutes over medium heat. Cool. Add yogurt (curd), coriander leaves and baking powder to the rava mixture. Pour into 12 lightly greased moulds of an idli stand. Steam for ten minutes. Cool slightly before removing from moulds. Serve with saar and mint chutney.

41 Methi Paratha Ingredients 2 bunches of fenugreek leaves (methi) 2-3 cups wheat flour 1 tsp garam masala 1 tsp chili powder 2 tsp oil salt to taste ghee (butter) for frying Method Mix the wheat flour with finely chopped fenugreek leaves, salt, garam masala, chili powder, oil and knead to a fine dough. Divide the dough into small balls, roll into paratha size and fry with ghee on both sides on a flat pan until golden brown. Serve hot with any gravy curry.

42 Minty Corn & Vegetable Paratha Ingredients For stuffing: 1 big potato, boiled & roughly mashed 1/2 cup cabbage, finely chopped 1 cup fresh corn 2 tsps lemon juice 2 tsps oil 1/2 tsp. sugar 1/3 tsp. garam masala powder 3/4 tsps green chili paste 2 tsp. coriander leaves, chopped 1/2 tsp. cumin seeds 1/2 to 3/4 tsp. salt 1 cup all-purpose flour (maida) 1 cup whole meal flour 2 tsps melted ghee oil for cooking For mint sauce: 1/2 cup mint leaves 3 springs of curry leaves 3/4 tsp. lemon juice 2 green chilies salt to taste Method Sprinkle 2 pinches of salt over cabbage and leave for minutes. Squeeze the water from the cabbage with hands and keep aside. Boil the corn till tender and crush coarsely. Heat the oil in a pan and add cumin seeds. When they splutter, add cabbage, coarsely mashed & boiled potatoes, crushed corn, lemon juice, sugar, coriander leaves, green chili, garam masala and salt. Mix well and remove from fire, keep aside. Make paste of the above ingredients meant for the sauce in a mixer by adding water, as required. Mix the flours, mint sauce, ghee; make soft dough for chapattis with water and keep aside for 1/2 an hour. Make very thin rounds and cook on griddle applying oil on both sides, till little brown spots appear on the surface. Put about 2 tsp of the stuffing in the center of the parathas. Fold just like dosa and press well. Cook again applying oil, as required. Serve hot at breakfast with sauce or curd. These parathas can be carried along journeys and picnics.

43 Mixed Rotia Ingredients 200g maida (all-purpose) flour 100g spinach 100g onions, finely chopped 200g gram flour 200 ml water 100g ghee or butter salt to taste Method Sieve the gram flour and maida flour together. To this, add finely chopped spinach, onions, salt, water and knead to smooth dough. Keep aside for 30 minutes. Make small balls from the dough, roll like a chapathi. In the middle, place 1 tsp ghee, fold and roll again like a chapathi. Fry on a flat pan on both sides until golden brown with ghee. Repeat with the other balls and serve hot.

44 Mughlai Paratha Ingredients 1/4 cup rava (semolina) 1 1/2 cup wheat flour 1 1/2 cup maida (all-purpose flour) 1/2 cup milk 3/4 cup oil oil for frying salt to taste Method Mix the wheat flour, maida, rava with the oil, water, salt and knead into soft pliable dough. Cover and keep aside for atleast 30 minutes. Divide the dough equally into balls. Roll out each ball and apply oil on it, then pleat it and make a circular roll. Press and roll out again into a bigger round. Place the paratha on a hot tava and roast on both sides. Heat oil in a shallow pan and shallow fry this roasted paratha in it. Serve hot with curd (yogurt) or any vegetable curry.

45 Naan Ingredients 3 cups self-raising flour (maida) 1 tbsp oil 2 tbsp butter 1/2 cup curds fresh salt to taste 1/2 tsp baking soda (soda - bicarb) warm milk for kneading. Method Sieve together dry ingredients into a large rimmed plate. Add butter curds, oil and crumble with fingers. When does is like course crumbs, add milk a little at a time, till a soft pliable dough is formed. Cover with wet muslin cloth. Cover with another plate and keep aside for 5-6 hours. Knead dough lightly. Break of piece, the size of a medium potato and roll into a thick triangle, using dry dough if required. Place on a pre-warmed griddle (tawa). Apply water on the top part with hands invert naan and stick to griddle. Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-que coals). Serve hot with a blob of butter on it.

46 Omelette Paratha Ingredients For the filling: 4 eggs 1 tsp water 1/2 cup finely chopped onion 1 tsp finely chopped green chili 3 tsp finely chopped coriander leaves 1 tsp salt 2 tsp oil For the dough: 2 cups wheat flour 1 tsp salt 1 tsp oil water to knead oil for shallow frying Method For the filling, beat eggs with water. Add chopped onion, green chili, coriander leaves and salt. Stir well. Heat oil in a pan and pour the egg mixture into it. Make an omelette. Chop into very bits and cool. For the parathas, sift wheat flour and salt. Rub oil into flour with your fingers. Gradually add water and make stiff dough. Cover with a damp cloth and set aside for 30 minutes. Divide dough and stuffing into 4 equal parts. Make balls from the dough and roll into chappaties. Place a portion of the filling in the centre. Gather the edges of the chappaties from all sides so as to cover the egg mixture. Press to seal. On a floured board, roll out each ball into a slightly thick paratha. Shallow fry with oil until light brown.

47 Paneer Methi Paratha Ingredients 100 g methi (fenugreek) leaves chopped 1 tbsp ghee or butter 1/2 tsp cumin seeds salt & chili powder to taste 150 g paneer Method Heat 1 tbsp of ghee and season with cumin seeds. Add methi leaves, salt to taste and chili powder. Fry for 2-3 minutes and dry. When cool, grind to a paste. Blend the paneer in a mixer. To this, add salt, green chilies and coriander leaves and mix well. Cook the dahlia with salt and enough water till soft. When cool, grind to a fine paste. Also blend the tomatoes to a fine paste. Heat oil in a pan and fry the tomatoes paste, adding salt to it, till almost dry. 6 green chilies, chopped 2 tbsp coriander leaves chopped finely 1/2 cup dahlia 3 ripe tomatoes, chopped 2 cups rice flour oil for frying Add oil and little salt to the rice flour and mix well. Add the dahlia paste and mix again. Add enough water to mix to a smooth dough. Divide the dough into lemon sized balls. Prepare the filling by combining methi paste, paneer mixture and tomato paste. Divide it into marble sized balls. Roll each ball of rice flour-dahlia paste into a cup shape and put the methi-paneer-tomato mixture ball into each dough cup. Close the dough ball to cover the filling. Roll out on a floured surface into a paratha. Roast on both sides with oil or butter till crisp and brown.

48 Paneer Paratha Ingredients maida 1 cup flour 1 cup ghee 3 table spoon peas 300 grams paneer 200 grams butter milk 1/2 cup ginger green chilli 10pc. coriander garam masala 1 table spoon salt onion 2pc. garlic Method First mix flour & maida & mix ghee in it. Add butter milk and make a tough dough. Add salt and green chilli. Grind ginger,onion,garlic and coriander and make fine paste. Roast peas in a pan with 2 table spoon of ghee. After frying add paste in it. Add garam masala in it and fry little more. Grind peas finely. Cut coriander finely and add paneer &salt. Add peas paste to it. Make small dough of flour & make roti as usual &apply paste on full roti, Make another roti & put it on the paste bake roti on tawa.

49 Peas Paratha Ingredients 1 cup wheat flour 1 cup maida (all purpose flour) 1 cup shelled peas (or frozen) (chop this by means of a mixie) 2 tablespoons oil salt to taste. garam masala 1 teaspoon. red chili powder 1/2 teaspoon ginger-garlic-green chili paste 1 teaspoon 1/4 cup milk (used for kneading all the above) Method Knead all the above ingredients with the milk. If needed a small amount of water can be used. Keep it for 1/2 an hour. Then make small balls out of the dough. Roll out each ball and cook on a nonstick pan.

50 Peas Puri Ingredients 2 cups wheat flour 1 tbsp ghee or butter salt to taste a pinch of baking powder 1 cup peas 1" piece ginger 2 green chilies, chopped 1 tsp aniseed roasted a pinch of asafoetida oil for frying peas puri Method Grind peas, ginger and chilies to a smooth paste. Powder the aniseeds and add to this paste. Heat oil in a pan, add asafoetida. When this gives an aroma, immediately add the peas paste and fry till the paste becomes quite dry and leaves the sides of the pan. Add salt as required, stir well and remove. Add a little water and ghee to the flour and knead to make a soft dough. Make small balls of the dough, flatten with a rolling pin. Place a portion of the pea paste in the middle, enfold the filling, and pinch off the excess dough. Then roll out the puris. Deep fry in oil on both sides until fluffy and golden brown.

51 Peas Vada Ingredients 500g green peas 4 tbsp gram flour 4 green chilies, chopped 2 tbsp chopped coriander leaves 1/3 tsp red chili powder 1/3 tsp black pepper powder a pinch of sodium bicarbonate oil for frying Method Boil the peas with 1/2 cup of salted water in a vessel until tender. Cool and mash it. Mix the gram flour, green chilies, coriander leaves, salt, red chili and black pepper powders, sodium bicarbonate and knead to a smooth mixture. Heat sufficient oil for frying, wet the palm of your hand with little water so that the mixture does not stick, take a little mixture and form flat balls out of it. Make a small hole in the center of the ball by piercing with your finger. Gently drop them one by one into the oil and fry until they are golden brown on both sides. Serve hot with peanut or mint chutney.

52 Pizza Omelette Ingredients 1/2 cup grated potatoes 5 eggs 1/4 cup finely chopped capsicum 1/4 cup finely chopped onions 1/4 cup finely chopped tomatoes 1/4 cup chopped mushrooms a handful of sliced black or green olives 1/2 cup mozzarella cheese 1/2 cup cheddar cheese 2 green chillies, finely chopped 4 tsp. olive oil salt & pepper to taste Method Heat the oil in a deep pan, add the grated potatoes and fry till nice and crispy. You can also use frozen hashed browns instead. Meanwhile, beat the eggs until fluffy. Add the onions, capsicum (bell peppers), tomatoes, olives, mushrooms, salt, green chilies and mix well. When the potatoes are done, remove from flame and add the egg mixture. Preheat the oven to 200 degrees and place the pan on the top rack and let it bake for 15 minutes. When the egg is almost set, sprinkle the cheeses and cook till the cheese has melted. You can also cook on the stove top, but make sure it is in low flame, and cook with a lid on. Sprinkle some pepper, cut into wedges and serve hot along with orange juice.

53 Poha Upma Ingredients 2 cups poha (beaten rice) 1 potato, boiled, peeled & chopped into cubes 1/2 cup onion, chopped finely 2 green chilies, chopped finely 2 dry red chilies, broken into pieces salt to taste 1 tsp turmeric powder 1 tbsp coriander leaves for garnishing For seasoning: 1 tsp mustard seeds 1 tsp urad dal 1 tsp channa dal 1 tsp curry leaves 1 tbsp oil Method Wash the poha and soak in 1/2 cup of water for about 5 to 7 minutes. In a pan heat the oil. Add all the seasoning ingredients and fry for 3 minutes. Then add the chopped onions, green chilies, red chilies and saute until golden brown. Then add the boiled potatoes, turmeric powder, salt and mix well. Finally, add the soaked poha and mix well. Keep on low heat for about 5 minutes. Serve hot garnished with coriander leaves

54 Rava Dhokla Ingredients 250 gms gram flour 3 tsp lemon salt 2 tsp cooking soda 3 tsp sugar a pinch of turmeric salt to taste 30 gms refined oil 10 gms mustard seeds a pinch of asafoetida 4 green chilies 3 red chilies 1/4 cup grated coconut cilantro for garnishing Method Sieve the flour, add sufficient water and make a fine batter. To this batter, add lemon salt, sugar, cooking soda, turmeric, salt to taste and mix well until the batter rises and foam forms. Add water to the pressure cooker and boil for some time. In another small bowl, add the batter and arrange in the cooker. Cook the batter on steam for 15 minutes. Remove bowl from the cooker, cut the dhoklas into diamond shapes and arrange them on a plate. Heat oil in a pan and season with mustard seeds, red chilies, asafoetida, green chilies and pour over the dhoklas. Sprinkle grated coconut on the top of the dhoklas, garnish with cilantro and serve hot.

55 Rice Noodles Ingredients For Seasoning: peanuts - 1 tbsp chana daal - 1 tbsp urad daal - 1/2 tbsp mustard - 1/2 tbsp turmeric - a pinch oil - 1 1/2 tbsp salt to taste rice noodles - 1 packet lime - 2(big) green chillies curry leaves Method Boil water in a saucepan. Add salt to the water. When it is rolling, add noodle and leave for 2 min. Now the noodles are cooked. Remove water and keep it aside. Put seasoning with all the above ingredients and once mustard splits add green chilli and curry leaves. Add this to cooked noodles. Squeeze lime and add the juice to the noodles.

56 Roti With Methi Leaves Ingredients 1/2 kg wheat flour, sieved 4 tbsp gram flour, sieved 1 cup methi (fenugreek) leaves, chopped 2 spring onions, chopped finely 3 tbsp yogurt, well beaten ghee (butter) for frying salt to taste Method Mix wheat flour with gram flour along with salt, yogurt, 1 tbsp ghee, onions and methi leaves. Mix well. Add enough water to make a stiff dough and reserve for 30 minutes. Make into lemon-sized balls and roll each ball into a 12 cms disc. Fry on a hot greased griddle until browned on both sides with ghee. Serve hot, dotted with butter.

57 Roomali Roti Ingredients 1 1/2 cups wheat flour 50 gms. plain flour 1 tsp. salt 2 tbsp. melted ghee or butter Method Sift flours, salt together. Rub in ghee till flour is crumbly. Add water, knead into soft, liable dough. Cover and keep aside for 45 minutes. Knead again till smooth, divide into six parts. Shape into rounds. Roll as thin as possible using dry flour for dusting. Place one on back of palm. With circular movement in one direction, flip and rotate roti. This procedure will make the roti very thin. Invert deep tawa or heavy cast iron pan, and heat over gas. When hot, spread roti over inverted griddle and allow to cook. Tiny black spots will appear on it when done. This roti cooks very fast. Approx seconds each. Fold like a handkerchief (roomal) before serving.

58 Saboodana Kichidi Ingredients 250 gms saboodana 1 cup grated coconut 5 green chilies 50 gms ground nuts salt to taste 4 tbsp oil 2 tsp sugar 2 tsp jeera Method Soak saboodana in water for 30 min or till they are soft. Fry (without oil) ground nuts. Make powder of fried ground nuts. Grind coconut and green chilies. Mix all the ingredients except jeera and oil. Split jeera in a pan with oil. Put the above mixture and fry well. Serve with yogurt (recommended), coconut chutney

59 Shahi Paratha Ingredients 1 cup wheat flour 500 gms minced meat 2 eggs, beaten 1 onion, chopped 1 tomato, chopped 5 green chilies, chopped 1 tbsp ginger-garlic paste few coriander leaves, chopped 2 tbsp oil 2 tbsp ghee salt and red chili powder to taste shahi paratha Method To the flour add some water and knead into smooth dough. Heat oil in a pan and fry the onions till pink. Also fry the ginger garlic paste and keep aside. Cook the minced meat, salt, red chili powder and 1/2 cup of water till the meat is cooked and dry. Add tomatoes to the egg and also salt and make two omelettes. Take two portions of the dough and make two thin chappaties. On one chapati place one omelette, spread a tablespoon of minced meat over it, sprinkle some green chilies, coriander and cover with the other omelette. Top this with the next chapati and press the edges of the two chappaties tightly. In a tava fry the paratha with a little oil, till both the sides are well done. Serve hot.

60 Soya Dahibara Ingredients 500 gms whole soya beans 60 gms urad dal (black gram) 1/2 cup curd (yogurt) 4-5 green chilies few coriander leaves, chopped salt to taste 1 tsp. cumin seeds soya refined oil for deep frying Method Soak soyabeans and urad dal overnight. Drain water and grind mixture into a coarse consistency. Add finely chopped green chilies and coriander leaves. Add salt to the mixture and mix well. Make flat baras and deep fry in soya oil till the baras turn golden brown. Beat the curd into a smooth paste. Add salt to taste. Roast cumin seeds and powder them coarsely. Soak the baras in this curd. Garnish with cumin seeds powder. Served chilled

61 Puffed Rice Upma Ingredients puffed rice 1/2 kg green chillies roasted bengal gram 1/4 cup salt curry leaves oil 4tsp onion 1 Method Soak puffed rice in water after they become tender remove them from water.grind roasted bengal gram and chillies with salt Add that powder to puffed rice.cut onion into small pieces length wise.heat oil and add mustard seeds and urad dhal Add curry leaves after they cook add some turmeric.add onions after they turned into reddish color add puffed rice Mix it and cover the pan after 5 minutes upma is ready.

62 Waffles With Butter & Honey Ingredients 1 cup plain flour (maida) 1/4 cup cornflour 1/4 tsp baking powder 1 tsp fresh yeast, crumbled 3 tsp sugar 1/4 cup butter, melted 3/4 cup milk a pinch of salt butter for cooking honey & melted butter for serving Method Sieve together the flour, cornflour and baking powder in a bowl. Dissolve the yeast in 3 tablespoons of lukewarm water. Add the yeast solution, sugar, melted butter, milk and salt to the flour mixture and whisk well to make a smooth batter. Keep aside for 8 to 10 minutes. Heat a waffle iron and brush it with butter. Pour 1/3 of the prepared batter in the waffle iron and spread evenly. Bake for 2 minutes or until the waffle is golden brown. Repeat for the remaining batter to make 2 more waffles. Serve hot with honey and melted butter.

63 Tandoori Chicken Chicken 65 Ginger Chicken Chilly Chicken Pepper Chicken Szechwan Chicken Chicken Lollipop Kadhai Chicken Butter Chicken Murg Do Piaza Chicken Korma Murg Musallam Chicken Tikka Chicken Legs Mughlai Chicken Mutton Do Piaza Mutton Curry Kaleji Fry Roghan Josh Mutton Chilly Fry Dhania Keema Mutton Kofta Mutton Brain Curry Mutton Chops Mutton Tikka Keema Matar Haleem Seekh Kabab Beef Steaks Dal Gosht Shami Kabab Egg Curry Egg Vandaloo Fish Fry Fish Curry Tandoori Fish Spicy Fish Grilled Fish Chicken Biryani Hyderabadi Biryani TANDOORI CHICKEN The most popular variation of grilled chicken in the Indian Cuisine! INGREDIENTS METHOD Chicken 1 No. 1. Skin the chicken and make diagonal incisions all Lemon juice 3 tsp. over. Red chili powder 2 tsp. 2. Mix 1 tablespoon red chili powder, salt and 2 Curd (Yogurt) As per taste tablespoons lemon juice. Apply this to the chicken and Garlic paste 1 tsp. leave it for half an hour. Ginger paste 1 tsp. 3. Hang Curd/Yogurt in the muslin cloth for some time. Garam masala powder ½ tsp. Take Yogurt in a bowl, add red chili powder, salt, lemon Mustard oil 1 tsp. juice, Ginger Paste, Garlic Paste, Garam Masala Oil For basting Powder and mustard oil. Mix well. Salt As per taste 4. Apply this marinade to the chicken. Put the chicken onto the skewer and roast in the tandoor oven. 5. When chicken is almost done, baste it with oil, roast again till done. 6 Serve hot with onion slices and lemon wedges. BACK TO TOP Tandoori Chicken Chicken 65 CHICKEN 65 INGREDIENTS 1 lb chicken 1/2 cup yogurt A pinch of ajinomoto 2-3 tsp soya sauce METHOD Mix the chicken pieces with yogurt, salt and cook the chicken until the pieces are tender and all the water evaporates. Keep the chicken pieces aside. Mix ajinomoto, soya sauce, corn flour, ginger-garlic

64 3-4 tbsp corn flour 2-3 green chilies 1 tsp ginger-garlic paste Salt to taste Red food coloring Oil for deep frying BACK TO TOP paste, red coloring and salt in a vessel and marinate the cooked chicken pieces in it. Marinate for 4-5 hours. Deep fry the chicken pieces in oil and drain. Also deep fry the sliced green chilies and decorate on the top of the chicken pieces. GINGER CHICKEN Chicken shreds with mushrooms prepared in Soya - ginger sauce INGREDIENTS METHOD Cooked & shredded Chicken Put the Soya sauce, onion, ginger, garlic, gms vinegar, sugar, tomato puree, salt and pepper in a Dried Mushrooms 4 nos. saucepan. Finely chopped onion 1 no. 2. Bring to a boil and simmer for 2 minutes. Chicken Stock ¼ ltr. 3. Soak the dried mushrooms in warm water for Soya Sauce ¾ cup half an hour. Then drain, rinse and cut into thin Fresh ginger,finely chopped 1 tbsp. slices. Garlic clove, crushed 1 no. 4. Heat the oil in a saucepan and add the chicken Vinegar 4 tbsp. shreds. Cook for 3-4 minutes. Sugar 1 tsp. 5. Add the stock and the Soya sauce mixture, Cornflour 1 tbsp. together with the cornflour mixed with sherry, to Sherry 1 tbsp. the chicken. Tomato puree 1tsp. 6. Add the mushrooms and cook till sauce Pepper To taste thickens slightly. Salt To taste 7. Serve hot. BACK TO TOP CHILLY CHICKEN The most popular Chicken preparation. Chicken in chili and Soya sauce gravy. INGREDIENTS METHOD Chicken boneless 800 gms. 1.Marinate the boneless chicken pieces (one inch Ajinomoto A pinch cubes) in 1 tablespoon. Soya sauce, salt, egg and 1 White pepper powder ½ tsp. tablespoon cornflour for ten minutes. Sugar 1 tsp. 2.Deep fry chicken in hot oil till light brown. Soya Sauce 2 tbsps. 3.Heat 1 tablespoon oil in a wok. Add chopped garlic Cornflour 2 tbsps. and chopped green chilies and toss for 15 seconds. Egg 1 no. 4.Add 2 teacups of chicken stock or water. Bring it to a Chopped green chilies 8 nos. boil. Add ajinomoto, sugar, white pepper powder, salt Chopped Garlic 6-8 cloves and rest of the Soya sauce. Oil 1 tbsp. 5.Add fried chicken pieces and cook for 3 minutes. Oil to fry - 6.Add rest of cornflour, after dissolving it in water. Stir Salt As per taste constantly. 7.Garnish with chopped spring onions and green chilies julienne.

65 BACK TO TOP CHILLY CHICKEN Daawat.com INGREDIENTS METHOD 1 lb boneless chicken Mix vinegar, ginger-garlic paste, salt, turmeric, capsicum 1 onion chopped paste, and soya sauce in a bowl and marinate the 1 capsicum (blended) chicken for 3-4 hours. 4-5 green chilies chopped Remove only the chicken pieces from the marinade and 2 tomatoes chopped deep fry in oil. Keep it aside. 1 tsp turmeric Heat oil in a pan, add onions, green chilies, and 2 tbsp ginger-garlic paste tomatoes and fry them for a while. Few drops of venigar and Add the remaining gravy from the marinade and fried soya sauce chicken pieces to the pan and cook for minutes. Salt to taste Serve hot with fried rice. Oil for frying BACK TO TOP PEPPER CHICKEN Daawat.com INGREDIENTS 1 whole chicken cut up 3 onions (finely chopped) 2 tomatoes (finely chopped) 2 tbsp ginger-garlic paste 2 tsp fennel seeds powder (saunf powder) 1 tsp mustard seeds 1 tsp garam masala 3 tsp red chili powder 2 tsp cumin seeds 1/2 tsp turmeric powder 4-6 tsp freshly ground pepper powder 2 tsp coriander powder 2 tbsp fresh coriander leaves, finely chopped Salt to taste Oil for frying BACK TO TOP METHOD Clean the chicken and cut into small pieces In a non-stick pan, heat the oil, add mustard seeds and fennel seeds powder, and fry until seeds splutter. Add ginger-garlic paste onions and allow them to cook until they turn golden brown in color. Then add chicken pieces. Sprinkle garam masala, red chili powder, turmeric powder and salt and allow them to cook. Add cumin seeds, coriander powder and pepper powder. When the chicken is half cooked, add coriander leaves, tomatoes and mix well. Cover the pan and let the chicken cook well. Serve hot with chapathis or parathas. SZECHWAN CHICKEN A tasty dish with a combination of fried chicken pieces and spring onions in spicy chicken stock. INGREDIENTS METHOD Chicken, medium size 1 no. Oil For deep frying 1. Cut the chicken,retaining the bone, into small serving sized pieces. For the Marinade 2.Combine all the ingredients Ginger paste 1 tsp. Garlic paste 1 tsp. Chili paste 1 tsp. Soya sauce 2 tbsps. Cornflour 2 tbsps. Egg 1 no. mentioned under 'For the Marinade' and rub on the chicken pieces and set aside for 30 minutes. 3.Heat oil in a frying pan and deep fry the chicken pieces,a few at a time, till golden brown and cooked. Salt To taste 4.Drain and set aside. Heat 3 For the Sauce Spicy chili oil or ordinary oil 3 tbsps. Finely chopped ginger 1 tsp. Finely chopped garlic 1 tbsp. tablespoons of spicy chili oil or ordinary oil in a pan. 5.Add the ginger, garlic, red chilies, sesame seeds and spring onion and

66 Dry red chilies cut into 4 pieces each 2 nos. Sesame seeds(optional) 1/2 tsp. Slanting pieces of spring onion 1/4 cup. Chicken stock 1/2 cup Tomato sauce 1/3 cup Soya sauce 1 tbsp. Chili sauce 1 tsp. Vinegar 1 tbsp. Sugar 1 tsp. Black pepper 1/2 tsp. Ajinomoto A pinch Salt To taste cornflour mixed with water 3/4 tbsp. & 1/4 cup For the Garnish Spring onions 4 long thin pieces Spring onion tops 4 long thin pieces BACK TO TOP stir fry on a high flame for 1 minute. 6.Add the remaining ingredients mentioned under sauce except the cornflour, bring to a boil and add the chicken. 7.Cook covered on a low flame for about 4 minutes and then add the cornflour mixed with water and stir continuously, so that the sauce becomes thick. 8.Garnish with the spring onion and spring onion tops. CHICKEN LOLLIPOP Chicken wings coated with tasty batter and deep fried INGREDIENTS METHOD Chicken, wings with skin 8 nos. Eggs 2 nos. Green chilies, ground 6 nos. Ajinomoto ¼ tsp. 1.Cut the wings into two, chop the end bone, pull the flesh up with the skin and remove the thin bone and mould into a lollipop. 2.Boil the lollipops with ½ cup water, ½ Pepper powder ¼ tsp. tsp.salt for 5 minutes and with 1tbsp Garam masala ¼tsp. Chili sauce ½ tsp. worchestershire sauce for 5 minutes. Remove and cool. Soya sauce ½ tsp. 3.Mix all ingredients thoroughly, except Worchestershire sauce 1 tbsp. Flour ( maida ) 50 gms. Ginger, paste 1 tsp. Garlic, paste 1 tsp. Yellow colour or red colour A pinch lollipops and prepare a thick batter. 4.Heat oil in a deep pan, dip lollipop into the thick batter and fry on medium heat to a light brown colour. 5.Serve hot with szechwan sauce. Water ½ cup Oil for deep frying As required Salt ½ tsp. BACK TO TOP KADHAI CHICKEN Chicken cooked in a traditional Kadhai. This dish is a good indicator of a cook's expertise! INGREDIENTS METHOD

67 Whole Chicken 1 no. Medium Tomatoes 8-10 nos. Coriander leaves 2 tbsp. Medium onions 2 nos. Garlic paste 2 tbsp. Ginger, finely chopped 2 tbsp. Dry red chilies 6-8 nos. Chopped green chilies 8 nos. Red chili powder 1 tsp. Whole Coriander (dhania) 1 tbsp. Garam masala powder 1 tsp. Coriander powder (dhania powder) 1tsp. Whole Garam masala 1 tsp. Oil 2 tbsp. Salt As per taste BACK TO TOP 1. Skin and cut the chicken into pieces. 2. Take whole dhania, dry red chilies and pound together. 3. Slice the onions. 4. In a Kadhai take oil, add Whole Garam Masala, garlic, whole dhania, green chilies and red chilies mixture. Add onions. Fry till onions are golden brown. 5. Put in tomatoes, ginger, dhania powder and red chili powder. 6. Add some water. Cover and let it cook. Once the gravy is reduced put in the chicken pieces, salt and coriander leaves. 7. Mix well, sprinkle the Garam Masala Powder. Cover and cook for 8-10 mins on low flame. 8. Serve hot. CHICKEN MAKHANI (BUTTER CHICKEN) A rich preparation of chicken marinated in a curd and spice mixture. INGREDIENTS METHOD Chicken 800 gms. Kashmiri Red Chili Powder 1 tsp. Lemon Juice 1 tbsp. Salt To taste Marination Curd (Yogurt) 1 cup. Ginger paste 2 tbsps. Garlic paste 2.tbsps. Garam Masala powder 1/2 tsp. Kashmiri Red chili powder 1 tsp. Lemon juice 2 tbsps. Butter 2 tbsps. Mustard oil 2 tsps. Salt To taste Makhani Sauce Whole garam masala 1 tbsp. Tomato puree 400 gms. Sugar/Honey 2 tbsps. Ginger paste 1 tbsp. Garlic paste 1 tbsp. Red chili powder 1 tbsp. Garam masala powder ½ tsp. Fresh cream 1cup. Kasoori methi ½ tsp. Chopped green chilies 1 tsp. Butter 50 gms Salt To taste BACK TO TOP 1. Skin and clean the chicken. Make incisions with a sharp knife on breast and leg pieces. 2. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour. 3. Hang the yogurt in a muslin cloth for minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil. 4. Apply this marinade to the chicken pieces and refrigerate for 3 to 4 hours. 5. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200 degrees celsius) for minutes or until almost done. Baste it with butter and cook for another 2 minutes. Remove and keep aside. 6. Heat butter in a pan. Add whole garam masala. Let it crackle. Then add ginger-garlic paste and chopped green chillies. Cook for 2 minutes. 7. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for 10 minutes. Add sugar or honey and powdered kasoori methi. 8. Add cooked tandoori chicken pieces. Simmer for 5 minutes and then add fresh cream. 9. Serve hot with naan or parantha.

68 BACK TO TOP MURG DO PIAZA A famous chicken dish that can be prepared in a jiffy INGREDIENTS METHOD Chicken pieces 1 kg. 1.Slice the onions, ginger and garlic and keep Onions, sliced 500 gms. Garlic, sliced 50 gms. Ginger, sliced 50 gms. Red chili powder 1/2 tsp. Turmeric powder 1/2 tsp. Whole red chili 4 nos. Garam Masala 10 gm. Tomato puree 300 ml. Coriander powder 15 gms. Water 500 ml. Ghee 150 gms. aside. 2.Heat ghee for 1 minute, then add tomato puree, turmeric powder, red chili powder, red chilies and coriander powder, cover the dish and cook on high for 3 minutes. 3.Put the sliced onions, ginger, garlic and cook for 3 minutes on high. 4.Mix chicken in the above ingredients and 500 ml water and cook for 8 minutes. 5.Stir well, add salt, garam masala and cook for 7 minutes, till done. Salt To taste BACK TO TOP CHICKEN KORMA Chicken cooked in a thin gravy of yogurt and saffron INGREDIENTS METHOD Chicken 1 kg. 1. Clean, wash and skin the chicken. Cut the chicken into Sliced onion 1 cup pieces. Poppy seeds 2 tbsps. 2. Soak poppy seeds in 1 cup warm water for 10 minutes. Coriander seeds 1 tbsp. 3. Grind soaked poppy seeds with deseeded red chilies, Cumin seeds 1 tsp. coriander seeds, cummin seeds, garlic, green cardamom Fresh grated coconut ½ and grated coconut. cup 4. Heat oil in a pan. Add sliced onions and cook till they Curd (yogurt) 1 cup are translucent. Add Ginger Paste and stir for 15 seconds. Garlic cloves 2 no. 5. Add chicken pieces and cook on high flame for 5 Ginger paste 2 tsp. minutes stirring constantly. Make sure not to colour the Green cardamom 3-4 chicken. nos. 6. Stir in the ground paste and add 1 cup of water. Add salt Dry red chili whole 2 no. and bring it to a boil. Reduce flame and add beaten Fresh cream ¼ cup Curd/Yogurt. Simmer for 5 minutes. Oil 3 tbsps. 7. Finish with fresh cream. Salt To taste BACK TO TOP MURG MUSALLAM A rich preparation of chicken with saffron and roasted spices. INGREDIENTS METHOD Chicken 1 no. large 1.Slice the onion.

69 Onion 1 no. Coriander seeds 1 tbsp. Aniseed 1 tbsp. Cumin seeds 1 tbsp. Roasted gram dal 4 nos. Dry red Chilies 4 nos. White cardamoms 4 nos. Black Cardamoms 2 nos. Cloves 4 nos. Whole black peppers ½ tbsp. Coconut 2" piece Almonds 1 no. Curd ½ pint Saffron A pinch of Ghee 6 tbsps. Salt To taste BACK TO TOP 2. Soak saffron in spoonful of hot water. 3. Roast all the remaining spices without any fat in a frying-pan and grind together. 4. Heat half the Ghee in a large saucepan and brown the chicken on all sides. 5. Remove, and pour in the remaining ghee. 6. Fry onion till brown, add the ground spices and ground coconut. Fry for 5 minutes. 7. Put chicken back into the pan. 8. Blend Curd/Yogurt with 1 1/2 liter water and pour into the pan together with salt. Cover tightly and cook till liquid dries and chicken is tender. 9. Just before serving add saffron water and garnish with chopped almonds. CHICKEN TIKKA Chicken pieces marinated in yoghurt and a blend of spices, skewered and cooked in an oven or tandoor - A favourite the world over INGREDIENTS METHOD Boneless chicken 800 gms. 1. Cut chicken into small cubes, wash nicely and Lemon juice 2 tbsp. apply lemon juice and salt to it and leave it. Red chilly powder (kashmiri ) 1 tsp. 2. Whisk Curd/Yogurt in a bowl add remaining Red orange color (optional)few all the ingredients except butter. Mix well and drops then keep the chicken pieces in this marinate for Curd/Yogurt 300 gms. about 3-4 hours in the refrigerator. Garlic paste 2 tbsp. 3. Put the chicken on to skewers and cook in Ginger paste 2 tbsp. moderately hot tandoor for about 6 to 8 minutes, Garam masala powder 1 tsp. baste the chicken pieces with butter and again Cumin powder ½ tsp. put in to tandoor and until slightly colored and Butter For basting cooked. Salt To taste 4. Remove and serve hot sprinkled with chaat masala. BACK TO TOP CHICKEN LEGS IN CURRIED BUTTER INGREDIENTS METHOD Chicken legs 12 nos. 1. In a saucepan, add the chickenlegs, onion, Onion halved and unpeeled 1 no. marjoram, parsley, thyme, lemon and Marjoram ½ tsp. peppercorns. Pour 1 litre of water and bring to

70 Parsley 2 sprigs Thyme 1 sprig Lemon halved 1 no. Peppercorn 6 nos. Butter 125 gms. Cardamon ground ½ tsp. Cummin seed crushed ½ tsp. Ginger powder ½ tsp. Turmeric powder ¼ tsp. Chilli powder ¼ tsp. Coriander powder ½ tsp. Mustard powder 1 tsp. Garam masala ½ tsp. Worcestershire sauce 2 tsp. Lime juice ½ tsp. Pepper to taste Salt to taste BACK TO TOP boil, then lower the heat for 25min. Remove the chicken legs without any liquid and transfer them to a plate. Let them cool. 2.Cream the butter in a bowl. Add the remaining ingredients and thoroughly beat them into the butter. 3.Using a knife spread the curried butter on each leg. Refridge them preferably overnight but for a minimum time of 6 hrs. 4.Remove the chicken legs from the fridge. 5.Place it in pan and fry till golden brown. Serve hot. MUGHLAI CHICKEN A delicious chicken dish made of chicken chunks cooked in a thick gravy with potatoes. INGREDIENTS METHOD Chicken 1 large 1.Cut the chicken pieces, wash, apply salt and keep aside. Garlic, flakes 6 nos. 2.Chop the onions finely and grind all the masala to a fine Cloves 4 nos. paste. Cinnamon 1 piece 3.Heat oil and fry the onions, then add the ground masala Goa red chilies 8 nos. and fry over low heat till the oil separates. Onions 4 nos. 4.Then add the chicken pieces and fry for a while until the Ginger 1 piece chicken is well mixed with the masala. Cardamoms 4 nos. 5.Add 6 cups of hot water and let it simmer until the Cumin seeds 1 tsp. chicken is tender, then add the saffron soaked in lemon Saffron ½ tsp. juice. Hot water 6 cups 6.Simmer for a few more minutes and serve hot garnished Lemon juice 1 tsp. with fried potatoes, green peas and hard boiled eggs. Oil ½ cup Salt As required BACK TO TOP MUTTON DO PIAZA Mutton pieces cooked with whole spices and curd INGREDIENTS METHOD Mutton 500 gms. 1. Grind onions, ginger, garlic to a paste.

71 Onions 500 gms. Curd, beaten 350 gms. Cloves 6 nos. Cardamoms, large 4 nos. Ginger 1/2" piece Cinnamon,broken into bits 1" stick Garam masala 1 tsp. Chili powder 1 tsp. Cumin seeds, ground 1 tsp. Coriander powder 1 tbsp. Coriander leaves, sliced A handful Ghee 4 tbsp. Salt To taste BACK TO TOP 2.Heat 4 tbsp ghee and fry the paste till golden brown colour. 3.Add the mutton and the whole spices and fry it till it is well browned on all sides. 4.Put the curds, coriander powder, ground cumin seeds, salt and chili powder. 5.Cover tightly and cook over a low fire till the mutton is tender and completely dry. 6.Than fry for a while till the ghee separates from the masala. 7.Serve immediately sprinkled with coriander leaves and garam masala. MUTTON CURRY Mutton cooked in coconut milk with dry fruits, masala & boiled eggs. INGREDIENTS METHOD Mutton, cut into serving proportions 1 kg. 1. Grind together onions, garlic, ginger, Onions 100 gms. coconut and poppy seeds. Garlic, flakes 5 nos. 2. Add the spices, salt, curds and vinegar, Ginger 1 " piece & apply to the mutton Bay leaves 4 nos. 3. Put in a heavy bottomed vessel and Thick coconut milk 1 ½ cup cook till the mutton is dry. Curds 1 cup 4. Add the coconut milk and nuts and fruits Almonds, sliced 2 tbsps. and 1 cup green peas, and continue Pistachios, sliced 2 tbsps. cooking over a slow fire till the mutton is Dried apricots, sliced 50 gms. tender. Coconut, grated finely ¼ cup 5. Decorate with eggs and coriander Poppy seeds 1 tbsp. leaves. Vinegar 2 tbsps. 6. Serve with rice. Eggs, hard boiled 4 nos. Garam masala 1 tbsp. Green Peas 1 cup Cumin, ground 1 tbsp. Coriander seeds, ground 1 tbsp. Coriander leaves A handful Saffron dissolved in 1 tsp. hot milk ½ tsp. Salt & chili powder To taste BACK TO TOP MASALA KALEJI Mutton liver marinated with green chilies, ginger, pepper etc. and cooked in its own juices. INGREDIENTS METHOD Lamb's liver 500 gms 1.Wash the liver well and cut it into thin strips. Lemons 2 nos. 2.Squeeze the lemon juice and salt on the liver. Green Chilies 2 nos. 3.Then add chopped green chilies, ginger and black pepper and Ginger, ground 1 tsp. mix well. Black pepper 1 tsp. 4.Heat the sesame seed oil and add the chili, ginger and black Sesame seed oil 1 pepper. tbsp. 5.Cook the mixture for 30 seconds, remove from the heat and Salt 2 tsps. pour over the liver. 6.Allow to cool, cover it and marinate for 3 hours. 7.To cook the liver, transfer it together with the marinade to a frying pan and fry for 15 minutes. 8.Once the liver is cooked, serve immediately.

72 BACK TO TOP KASHMIRI LIVER A tangy dry dish of mutton liver INGREDIENTS METHOD Mutton liver ½ kg. Onions finely chopped (medium size) 5 nos. Tomatoes (small size) 2 nos. Coriander leaves, chopped As required Red chilies 6 nos. Cloves 2 nos. Cinnamon 2 sticks Peppercorns ½ tsp. Coriander seeds ½ tsp. 1.Cut the liver into small cubes. 2.Grind to a paste with a little water the remaining ingredients except the liver, onions, tomatoes & coriander leaves and keep the paste aside. 3.Fry the onions well in the ghee. 4.Then add the liver cubes, ground masala and salt. 5.Stir continuously till the liver is done. Jeera ¼ tsp. 6.Garnish with tomato slices and Ginger Small piece coriander leaves. Garlic 10 flakes Ghee 2 tbsps. Salt To taste BACK TO TOP LIVER MASALA INGREDIENTS 1/2 kg liver, 1 tsp ginger-garlic paste, 1 tsp Red Chilli powder, 1/2 tsp haldi, 1/2 tsp garam masala, 1 tsp zeera powder, 1 tsp dhania powder, 2 onions(big), 3 tbsp oil, salt to taste, Cloves- 4 Bari ilaayachi - 1 Chhotee ilaayachi - 2 Daalchini (cinnamon ) - 1 inch thin strip 3 green chillies, 1 lemon BACK TO TOP METHOD Wash liver and remove the thin layer surrounding it. Cut liver into small pieces and marinate in garlic-ginger paste, salt, haldi, chilli powder and masalas for atleast 30 minutes. Heat oil in a non stick karaahi, put jeera, tejpatta, and dried red chilly. When the jeera begins to splutter, add cloves, illayachi & cinnamon, onion and saute for sometime over medium flame for 2 minutes. Add ginger garlic paste and saute everything for 2 minutes. Add finely chopped green chillies and marinated liver and cook for 5 minutes. Add lemon juice and garnish with chopped coriander leaves and serve hot with phulkas or parathas. ROGAN JOSH A Kashmiri style mutton delight INGREDIENTS METHOD

73 Lamb pieces 800 gms. Dry ginger powder 1 tbsp. Cinnamon 2 no. Cloves 6-8 no. Black peppercorn 5-8 no. Black cardamom 4 no. Curd (yogurt) 1 cup Coriander powder 1 tbsp. Aniseed powder 2 tsp. Asafoetida a pinch Kashmiri red chili powder 1 tbsp. Ghee/Oil 4 tbsp. Salt As per taste BACK TO TOP 1. Clean, wash and cut lamb into medium sized pieces. 2. Heat oil in a thick bottomed pan. Add asafoetida, cinnamon, cloves, black peppercorns and cardamom. Sauté for half a minute. 3. Add lamb pieces and cook on a medium flame, stirring constantly till lamb pieces get a reddish brown color. This may take minutes. 4. Sprinkle a little water and repeat cooking of lamb for minutes on a slow flame. Make sure to stir constantly and scrape all the sediments from the bottom of the pan. 5. Add red chili powder, coriander powder, aniseed powder, dry ginger powder and salt. 6. Add beaten Curd/Yogurt and 2 cups of water. Cook covered till lamb is tender. 7. Traditional Kashmiri Rogan Josh has a thin gravy and has a thick layer of fat/oil on top. This dish is enjoyed best with steaming hot boiled rice. MUTTON CHILLY FRY A dry mutton preparation with dry red chillies INGREDIENTS METHOD Mutton 1 1/2 kg. 1. Wash and cut the meat into 2 inch cubes. Dry red chilies 20 nos. 2.Slice the onions into thin long pieces and also cut the ginger Cloves garlic 20 nos. and garlic separately. Onions 4 nos. 3.Heat a teaspoon of ghee on a tava and roast the chilies till Cardamoms 6 nos. dark in color. Fry the coriander seeds, garlic and ginger Cloves 6 nos. separately in the same way, using just 1 teaspoon ghee for Cinnamon 2 sticks each ingredient. Keep these fried spices aside. Ginger 4" piece 4.In a large saucepan, heat the remaining ghee and fry the Turmeric powder 1 tsp. onions till golden brown and crisp and keep aside. Coriander seeds 3 5.Now add the cloves, cardamoms and cinnamon to the ghee tbsp. and fry, put the mutton and turmeric powder and salt. Cover Sour curd 1 cup and cook till the meat is half cooked. Ripe lemon juice 1 no. 6.Pour a little water on the lid of the saucepan while cooking Coriander leaves 1 to avoid the meat from sticking to the bottom. Add the curds bunch and remaining spices and mix and cook on low heat till the Ghee 6 tbsp. meat is tender. If necessary add a cup of warm water. Salt To taste 7.Just before serving mix in the lemon juice and fried onions and garnish with chopped coriander leaves. BACK TO TOP DHANIA KEEMA Minced mutton marinated and cooked in an exotic blend of coriander, spices and yogurt. INGREDIENTS METHOD Mutton kheema 500 gms. 1. Marinate the mince meat with lemon juice, Yogurt ½ cup Curd/Yogurt, salt, Garam Masala Powder and Onion chopped 2 nos. half of the Green coriander (dhania). Keep Coriander chopped 1 cup aside for 1 hour. Juice of a lemon 2. Take oil in a pan. Add cloves, cinnamon, Cumin Seeds 1 tsp. cumin seeds and whole coriander. Put onions Green chilli chopped 2 tbsp. and fry. Next add in green chillies and chopped Whole Coriander 1 tsp. garlic. Mix well. Whole Garam Masala 1 tsp. 3. Add the mince and fry it for some time. Black pepper 1 tsp. 4. Once fried, add coriander powder and mix Ginger chopped 1 tbsp. well.

74 Coriander powder 1 tbsp. Garam Masala Powder 1 tsp. Garlic chopped 1 tbsp. Ghee 2 tbsp. BACK TO TOP 5. Add freshly ground pepper powder. 6. Finally put in a generous quantity of coriander, a pinch of salt, Whole Garam Masala and lemon juice. Cook on a low flame. MUTTON KOFTA CURRY Mince balls in a thick masala gravy INGREDIENTS METHOD Mutton, boneless 1 kg. 1.For the koftas, mince the meat with all the Onions 2 nos. other ingredients. Besan (roasted) 2 1/2 2.Remove the mixture and shape into balls. tbsps. 3.Deep fry these balls till golden brown and Egg 1 no. keep aside. Ginger, finely cut 2" piece 4.For the curry, fry the onions, garlic and Green chilies, finely cut 6 nos. ginger till golden brown. Green chili chopped 11/2"piece 5.Add the rest of the curry ingredients with Red chili powder 1 tsp. enough water to make a gravy. Salt To Taste 6.Bring to a boil, add the fried koftas and Oil for frying. To Taste. simmer for 45 mins. For the curry 7.Garnish with chopped coriander leaves Onions 3 nos. before serving. Garlic 3-5 cloves Ginger 1 1/2"inch piece. Haldi powder 1tsp. Tomatoes, boiled & skinned 1 cup. Coriander leaves 2 tsps. Red chili powder 1 tsp. Garam masala 1 tsp. Salt To taste BACK TO TOP MUTTON BRAIN CURRY Tasty mutton brain prepared with curds INGREDIENTS METHOD Mutton brain(blanched and cleant) 2 nos. 1.Grind to a paste all the ingredients except Curds 1/4 cup mutton brain, curds and coriander leaves. Garlic 6 flakes 2.Heat the ghee well in a karahi and fry the Onions(chopped) 2 nos. paste till it turns brown. Coriander seeds 2 tsps. 3.Add the mutton brain and fry for some Garam masala 1 tsp. time. Mango powder 1 tsp. 4.Add the curds and cook for 10 minutes. Coriander leaves As required 5.If required you can add half a cup of hot

75 Red chilies 3 nos. Ghee 3 tbsps. Salt To taste BACK TO TOP water. 6.Garnish with coriander leaves. 7.Serve hot as a side dish. MUTTON CHOPS Enjoy these mutton chops prepared with spices and curd INGREDIENTS METHOD Chops ½ kg. 1.Put chops in pressure cooker with chopped Curd 1 ½ cup chilies along with tomato, salt, coriander Tomatoes 200 gms. leaves and pressure cook for 5 minutes till half Garam masala ½ tsp. done. Ginger 75 gms. 2.Then add ghee(oil) and fry for 10 minutes. Green chili A few 3.Mix all dry spices, garam masala red chili Red chili To taste powder, coriander powder and nutmeg in curd Nutmeg A pinch and beat it. Coriander powder 2 tsps. 4.Mix this in the chops and fry for 3 minutes. Coriander leaves(chopped) ½ cup 5.Pressure cook for 3-5 minutes. Ghee 3 tbsps. 6.Garnish with coriander leaves and serve hot. Salt To taste BACK TO TOP MUTTON TIKKA Marinated mutton pieces cooked in Tandoor INGREDIENTS METHOD Mutton pieces( boneless) ½ kg. 1.Grind ginger, garlic, cumin seeds, papaya and red Ginger 1 inch. chilies to a paste. Garlic 6 cloves 2. Combine Garam Masala Powder, Curd/Yogurt, salt Amchoor 1 tsp. and amchoor. Well beaten curd ½ cup 3. Mix all the above ingredients to the mutton mince. Meat tenderizer / peeled unripe 4.Marinate the mutton mince in the refrigerator for 3-4 banana 4 cm. hours. Garam Masala Powder 1 tsp. 5.Make small balls of the mutton mince and place on Chilies 3 to skewers & cook in a moderately hot tandoor for 6 Cumin seeds ½ tsp. to 8 minutes. Sliced lemon & onion rings 6.Baste the mutton pieces with oil and again put in Salt 2 tsp. the tandoor. 7.Cook until brown, turning as required. 8.Serve hot with sliced lime and onion rings. BACK TO TOP KEEMA MATAR A famous dish made of mutton mince, green peas and seasoned with delicious masalas.

76 INGREDIENTS Mutton mince 750 gms. Shelled Green peas 1 cup Onions, chopped fine 2 nos. Green chillies 2 nos. Garlic, crushed 8 cloves Ginger, chopped fine 1" piece Red chili powder 3/4 cup. Coriander Powder 1 tsp Cumin powder 1 tsp. Coriander Leaves 1/2 cup Garam masala powder 1 tsp. Lime juice 11/2 tbsps. Water 11/4 cups Oil 4 tbsps. Salt to taste BACK TO TOP METHOD 1. Clean, wash and drain the mutton mince thoroughly. 2. Wash the peas, drain. Peel and chop the onions and garlic finely. Peel the ginger and grate. Wash and mince the green chilies. Clean, wash and chop the coriander leaves. 3. Heat oil in a thick bottomed pan and add the chopped onion. Fry till lightly browned. Add garlic and stir-fry for a minute. 4. Add mutton mince, grated ginger, minced green chilies, coriander powder, cumin powder and red chili powder. Stir-fry for five minutes breaking up any lumps if formed. Add ¾ cup of water, bring to a boil. Cover, lower the heat and simmer for half an hour. 5. Add peas, chopped coriander leaves, salt, garam masala powder, lemon juice and the remaining water. Mix well and simmer covered for about ten minutes till the peas are cooked well. Adjust seasoning. 6. Serve hot. HALEEM An exotic dish made with mutton, wheat and a mixture of three dals INGREDIENTS METHOD Mutton 250 gms. 1. Heat 6-8 cups of water in a heavy Wheat, soaked overnight, drained, pounded & bottomed dekchi. husked 1 cup 2.Allow the water to boil, then add the Channa dal,soaked for 1/2 hour A handful drained dal, wheat and mutton along Moong dal, soaked for 1/2 hour A handful with the ginger-garlic paste, haldi, chili Masoor dal, soaked for 1/2 hour A handful powder, dhania powder and salt to Chili powder 1 tsp. taste. Haldi 1/2 tsp. 3.Cook over low heat till mutton is Onions, sliced and fried crisp 2 nos. tender, stir and mash well. Dhania powder 1 tsp. 4.Add the crushed fried onion, heat the Ginger-garlic paste 2 tsp. ghee and pour it over the Haleem. Ghee 4 tbsp. 5.Sprinkle lemon juice and serve hot. Salt To taste BACK TO TOP SEEKH KABAB Succulent minced meat kababs flavoured with meat and spices INGREDIENTS METHOD Lamb mince 400 gms. 1. Squeeze mutton mince in a dry cloth to remove excess

77 Chopped ginger 1 tsp. Chopped green chili ½ tsp. Chopped green coriander ½ tsp. Garam masala powder 1 tsp. Red chili powder 1 tsp. Oil 1 tsp. Salt As per taste BACK TO TOP water. 2. Mix all the above ingredients except oil. Knead well. 3. Divide into 8 equal portions and make balls. 4. Spread the mince balls on to the skewers, using a wet hand. Press evenly to get kababs of six inches length. 5. Roast in a moderately hot tandoor for 7-8 minutes or in a pre-heated oven(175 C) for 10 minutes. 6. Baste with oil and again roast for 2 minutes. Note : For Seekh Kababs, use mince which has been passed through a mixer twice. BEAF STEAKS Marinated beef pieces fried to give a delicious flavour. INGREDIENTS METHOD Beef (undercut) 1 kg. 1.Wash the meat, cut into medium size pieces and then flatten Peppercorns 10 nos. each meat piece. Pepper powder ¼ 2.Then marinate the meat with the sauce, pepper powder and tsp. salt. Worcetershire sauce 3.Next add the peppercorns, bay leaves and oil and keep 2 tsps. overnight. Bay leaves As 4.Heat oil in a frying pan and fry the meat pieces on both sides. required 5.Cook on a low flame till the meat is tender and cooked. Ghee 4 tsps. 6.Serve hot. Salt To Taste BACK TO TOP DAL GOSHT Boneless mutton marinated in yoghurt and a blend of spices, sauted in a dal mixture - A Hyderabadi treat INGREDIENTS METHOD Boneless mutton 1/2 kg. 1. Marinate mutton in Curd/Yogurt, lemon juice, part of Chana dal 1/2 cup turmeric powder, part of Garam Masala Powder, mix Tur dal 1/2 cup well, leave aside for 2 hours. Onion slice 4 nos. 2. And now take chana dal and tur dal and cook it. Add Tomatoes chopped 2 nos. turmeric and green chilies when it comes to a boil cover Curd 1/2 cup the pan and let it cook for some time till it is fully cooked. Lime juice 1 no. 3. Take a pan, put some oil, Whole Garam Masala and Turmeric powder 1 tsp. add onion and sauté well. Red chili powder 1 tsp. 4. Next add green chili when the onions gets golden Mustard seeds 1/2 tsp. brown add ginger, garlic, coriander powder, remaining Coriander powder 2 tbsp. turmeric powder, red chili powder, cook for some time. Garam masala,whole 1 tsp. 5. Now add the marinated mutton to this mixture and

78 Garlic chopped 1 tbsp. Ginger chopped 1 tbsp. Cumin seeds 1 tsp. Garam masala powder 1 tsp. Coriander chopped 2 tbsp. Green chili chopped 2 tbsp. Amchur powder 2 tsp. Oil 3 tbsp. Salt To taste BACK TO TOP sauté it. 6. Grind dal in a mixer and add to the mutton. 7. Give tadka of mustard seeds, cumin seeds and whole red chili, sprinkle some coriander and cook the pan and simmer it for an hour. 8. Finely to this mixture add tomatoes, amchur powder, add a little salt, remaining garam masala powder, and cover it again for minutes and cook on slow fire or till the mutton is fully cooked. 9. Serve hot. SHAMI KABAB Minced meat balls, flattened and shallow fried.a speciality in Nawabi cuisine INGREDIENTS METHOD Kheema without fat 500 gms 1. To the washed and drained kheema, Chana dal (washed and soaked in water for add the chana dal, sabut masala, 1cup ½ hour) 2 tbsp. warm water, salt to taste and then cook Garlic flakes 10 nos. till dry. Ginger 1" piece 2. Remove from heat and add ginger, Garam masala 1 tsp. garlic, pepper, chili powder, dhania and Elaichi 2 nos. jeera powder. Grind to a fine paste and Dalchini pieces 2 nos. then form into dough. Lavang 3 nos. 3. To the minced onion, add the finely Dhania jeera powder 1 tsp. chopped pudina, kothmir, lime juice and Pepper A pinch salt to taste. Chili powder 1 tsp. 4. Beat the egg lightly. Divide the dough Kothmir and Pudina chopped A handful into lemon- sized balls. Egg 1 nos. 5. Flatten each ball in the palm of your Lemon juice ½ no. hand and stuff with a little of the onion Onion minced 1 nos. mixture. Oil/Ghee For frying 6. Shape into a kabab and dip in the Salt To taste beaten egg. Shallow fry till it turns color. BACK TO TOP EGG CURRY Spicy egg gravy ready in a jiffy INGREDIENTS METHOD Eggs 6 nos. 1.Grind to a paste the ingredients for the masala. For the masala : 2.Put the paste in a vessel and boil along with 4 Coconut ½ piece cups of water and one onion. Red chilies(roasted) 5 nos. 3.When the curry is boiling, lower the flame and

79 Coriander seeds(roasted) 2 tsp. Ajwain seeds(roasted) 1 pinch Methi seeds(roasted) 1 pinch Jeera seeds(roasted) 1 pinch Onion(chopped fine) 1 no. Salt to taste For seasoning : Onion(chopped fine) 1 no. Oil 2 tbsp. BACK TO TOP break the six eggs one by one into the curry. 4.Add salt and cook till the eggs are done and remove from the flame and keep aside. 5.Take another vessel, put some oil in it and fry one onion till brown. 6.Pour the curry over it. 7.Boil for a little more time and remove from the flame. EGG VANDALOO Hard-boiled eggs in a spicy but tasty gravy. INGREDIENTS METHOD Hard boiled eggs 4-5 nos. 1. Grind the red chilies, garlic, ginger and Onions 2 nos. cummin seeds with a little vinegar and salt to Dry red chilies 4 nos. taste. Garlic 5 flakes 2. Chop the onions and fry in ghee, then add Ginger 1 piece the ground paste and cinnamon to it. Cummin seeds ½ tsp. 3. Then add sugar, vinegar and garam masala. Cinnamon 1 piece 4. Shell the eggs, cut into halves, lengthwise Garam masala 1 tsp. and add to the curry. Vinegar ¾ cup 5. Cook till the gravy thickens and serve with Sugar 1 tbsp. rice or rotis. Ghee 2½ tbsp. Salt To taste BACK TO TOP FISH FRY Boneless fish fillets coated with a blend of Indian spices and then deep fried to perfection INGREDIENTS METHOD Boneless fish fillets 500 gms. 1. Remove skin from fish, rinse and pat dry with Red chili powder ½ tsp. paper towels. Cut into large chunks. Ground cumin 1 tsp. 2. Mix together cumin, coriander, ground anise, Ground coriander ½ tsp. chili powder, garlic, lemon juice and salt, blending Garlic, crushed 3 nos. to a smooth paste. Ground anise seeds (fennel) 1 tsp. 3. Spread over fish, cover and refrigerate for an Lemon juice 1 tbsp. hour. Oil For deep-frying 4. Half fill a deep pan or Kadhai with oil and heat. Salt To taste Fry the fish, until golden brown. 5. Drain on paper towels. Serve hot. BACK TO TOP

80 FISH CURRY Boneless fish fillets cooked in a blend of coastal spices and coconut milk. A typical Indian curry INGREDIENTS METHOD Boneless fish 12 fillets 1.Heat oil in a pan and season with mustard Mustard seeds 1 tsp. seeds. Garlic, chopped 8 cloves 2. Stir over medium heat until they begin to Ginger, julienne 1" 1 no. splutter. Green chilies, slit lengthwise, 3. Add garlic and ginger and stir for a minute. deseeded and julienned 6 nos. Add green chilies. Add onions and sauté until Onions, grated 150 gms. brown. Add turmeric powder,curry leaves and Curry leaves 24 nos. tomatoes. Fry for 2-3 minutes. Tomatoes, pureed & strained 3 nos. 4. Add the coconut milk. Bring to a boil. Turmeric powder ½ tsp. 5. Add fish, salt and vinegar. Cover and simmer Coconut milk 2 cups for a few minutes till the fish is tender. Stir only Vinegar 1 tbsp. once or twice and very gently to make sure that Coriander leaves 1 tbsp. the fillets do not break. Oil 2 tbsp. 6. Taste and adjust the seasoning. Garnish with Salt To taste coriander leaves and serve with Steamed Rice. BACK TO TOP TANDOORI FISH Delicious grilled fish marinated in Yogurt and spices INGREDIENTS METHOD Fish 800 gms. 1. Grind together garlic, ginger, cumin seeds to a smooth Ginger 1 cm. piece paste. Add amchoor, chili powder, salt and Curd/Yogurt. Cumin seeds 1 tsp. 2. Clean and remove the skin of the fish and cut the fish Chili powder ½ tsp. crosswise into desired size pieces. Sprinkle with lime juice Amchoor 1 tsp. and set aside for 10 minutes. Turmeric powder ½ tsp. 3. Marinate the fish with the ground paste for 3 hours. Ghee 1 tbsp. 4. Remove the excess marinade, brush the wire mesh with Garlic 1 tbsp. oil and place the fish on it in the preheated tandoor/grill.cook Salt to taste for 3 to 4 minutes. Dry mint leaves 1 tsp. 5. Turn the fish over and smear with Ghee. Continue cooking Lime juice 1 tsp. for another 3 to 4 minutes until done. Brush the ungreased A little curd side with ghee and return to tandoor /grill for another minute. BACK TO TOP SPICY FISH No one can eat just one - you won t be able to resist this spicy fish. INGREDIENTS METHOD Fish(centre bone river fish) 1 kg. Malt vinegar ½ cup Ginger paste 3 tbsp. Garlic paste 3 tbsp. Green chili paste 4 tsps. Ajwain 3 tbsp. Red Chili Powder 1 tsp. Turmeric ½ tsp. White pepper powder ½ tsp. Gram flour 1 cup Orange colour Few drops Oil to fry Salt to taste 1.Wash the fish and cut into 1/2" thick slices and pat dry. 2.First Marination: - Dissolve salt in vinegar and leave the fish in this marinade for atleast 25 mins. - Remove, place between two napkins and press gently to remove the excess moisture. 3.Second Marination: - Mix the ginger,garlic & chili paste, ajwain, red chillis, turmeric, pepper and salt with gram flour. Add 7 tbsps of water and orange colour and make a paste of coating consistency. - Apply the paste on both sides of the fish and arrange them on a tray atleast an inch apart. Keep aside for 20 mins. 4.Heat ghee in a frying pan and fry the fish over medium heat until well cooked.

81 BACK TO TOP GRILLED FISH Grilled spiced pomphret. A real treat for sea-food lovers INGREDIENTS METHOD Pomphret,big 1 no. 1.Rub the fish with salt, chilli powder, garam masala, Garam masala 1 tsp. vinegar, coriander powder and ginger garlic paste. Keep Coriander powder 1 tsp. it aside. Vinegar 2 tbsps. 2. Line a pan with oil and grill the fish. Ginger garlic paste 1 tbsp. 3. Serve hot. Chilli powder To taste Oil 1 tsp. Salt To taste BACK TO TOP CHICKEN BIRYANI Chicken pieces marinated in a spice and curd mixture and cooked with basmati rice on a slow fire. INGREDIENTS METHOD Rice (Basmati) 300 gms. 1. Pick, wash and soak rice in water for about 30 minutes. Chicken pieces 600 gms. 2. Boil water, add ½ of the Whole Garam Masala, bayleaf Whole garam masala 2 and salt and boil rice till ¾th done. Drain rice and keep tbsp. aside. Sliced onions 1 cup 3. Mix salt, ½ of the red chili powder, ½ of the chopped Chopped garlic 2 tbsps. ginger, ½ of the chopped garlic, 1 tsp. Garam Masala Chopped ginger 2 tbsps. Powder, ½ of the turmeric powder and Curd/Yogurt. Mix Red chili powder 3 tsps. well and put chicken pieces in this for an hour. Coriander powder 1 tbsp. 4. Heat oil in a Patila or a thick bottomed pan. Add Turmeric powder 2 tsps. remaining Whole Garam masala.let it crackle. Add Sliced Bay leaf 2 nos. onions and sauté until light golden brown. Chopped tomato ¾ cup 5. Then add remaining chopped ginger, chopped garlic, Chopped green coriander coriander powder, turmeric powder, red chili powder, 1 tsp. 1 tbsp. Garam Masala powder and chopped tomatoes. Cook for Curd (yogurt) 1 cup about 5 minutes. Add marinated chicken and cook till Saffron ½ gm. chicken is tender. Garam masala powder 3 6. Dissolve saffron in warm milk and keep aside. tsp. 7. Arrange alternate layers of chicken and rice. Sprinkle Milk ½ cup saffron dissolved in milk, remaining Garam Masala Butter 50 gms. powder, ginger julienne's, mint leaves, golden fried sliced Golden fried sliced onions onions and butter in between the layers and on top. Make ¾ cup sure that you end with the rice layer topped with saffron Ginger julienne's 1 tbsp. and spices. Oil 3 tbsps. 8. Cover and seal with aluminum foil or Roti dough. Cook

82 Mint leaves 2 tbsp. Salt To taste BACK TO TOP in a preheated oven, for minutes. Alternatively cook on an indirect slow flame for 10 to 12 minutes. HYDERABADI BIRYANI The ultimate of Nawabi cuisine.cooked in the tandoori style- a rich preparation of rice and mutton INGREDIENTS METHOD Basmati Rice 500 gms. 1. Grind the red chilies and cashewnuts to a fine paste. Mutton cut into small 2. To the mutton apply the ginger - garlic paste and beaten pieces 1kg. curd. Set aside. Garam Masala 2 tsp. 3. Heat 4 tablespoons ghee and fry the red chili masala. Red chilies 6 nos. 4. Add the marinated mutton, ¼ of the fried onion, one Cashewnuts A handful teaspoon garam masala and salt to taste. Onions (sliced fine and 5. Keep frying till ghee separates. Add 1½ cups warm water. fried till crisp) 5 nos. Pressure cook till tender. Cloves 2 nos. 6. Heat dekchi, add 1 tbsp ghee and fry the sabut masala. Dalchini 2 pieces 7. Add the rice and fry a little. Add the green chilies and salt Elaichi 3 nos. to taste. Green chilies 6 nos. 8.Add enough warm water. Cook till rice is done, remove Kothmir, chopped 1 and spread on a thali, discarding the whole masala. small bunch 9. Mix together the chopped kothmir, pudina, garam masala Pudina chopped 1 small and fried onion. bunch Set aside. Ginger Garlic paste 3 10.Take a heavy bottlomed dekchi and line it with ghee. tsp. 11.Spread a layer of rice and cover it with half of the mutton. Saffron (dissolved in ¾ Sprinkle half of the pudina / kothmir mixture and juice of 1 cup milk) 2 pinches lime. Curd beaten 1 cup 12.Cover with rice, followed by a mutton layer. Finish with a Lime juice 2 nos. rice layer. Eggs boiled 4 nos. 13.Sprinkle the rice with saffron milk and dot with ghee. Ghee /Oil 5 tbsp. 14.Cover tightly and place over a griddle for dum for 20 Salt to taste minutes. Serve hot, garnished with eggs cut into halves. BACK TO TOP

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