Besan Laddu Recipe

Besan Laddu

Ingredients:

¾ cup besan, coarsely ground
¾ cup powdered sugar
1/3 cup ghee
¼ tsp elaichi powder
2 to 3 drops saffron colour

Cooking Procedure:

Combine together the sugar and saffron colour. Keep aside.
Dissolve the ghee in a kadhai, put the besan and cook over a low flame and keep on stirring continuously till it becomes golden brown in colour.
Put the elaichi powder and stir well.
Take out from the fire and pour on a thali. Cool completely.
Combine together the gram flour mixture and sugar.
Divide into 7 equal parts and shape into laddus.

Chequered Barfi Recipe

Chequered Barfi

Ingredients:

For the Badam barfi :

1 cup almonds
½ cup sugar
¼ tsp elaichi powder

For the Cashew Barfi :

½ cup
sugar
¼ tsp elaichi powder

For the Pista Barfi :

1 cup pistachios
½ cup sugar
¼ tsp elaichi powder
a few drops of green food colouring (optional)

For the Chequered Barfi :

a few saffron strands
1 tbsp milk
4 to 5 edible silver leaves

Cooking Procedure:

For the Badam Barfi :

Soak the almonds in warm water for 30 minutes.
Drain all the water, peel the almonds and blend them to a fine paste in mixer. Keep aside.
Melt the sugar in ½ cup of water and prepare a syrup of 1 string consistency.
Put the almond paste and elaichi powder and cook over a slow flame.
Keep on stirring continuously for about 5 to 7 minutes till the mixture leaves the sides of the pan.
Shift to a plate and cool slightly. Keep aside.

For the Cashew Barfi :

Soak the cashewnuts in warm water for 30 minutes and wash them 2 to 3 times.
Drain all the water out and blend the cashewnuts to a fine paste in a mixer. Keep aside.
Melt the sugar in ½ cup of water and prepare a syrup of one string consistency.
Put the cashew paste and cook over a medium flame.
Keep on stirring continuously for 5 to 7 minutes till the mixture leaves the sides of the pan.
Shift to a plate and cool slightly. Keep aside.

For the Pista Barfi:

Soak the pistachios in warm water for 30 minutes.
Drain all the water, peel the pistachios and blend them to a fine paste in a mixer. Keep aside.
Melt the sugar in ½ cup of water and prepare a syrup of one string consistency.
Put the pista paste, elaichi powder and green colour and cook over a slow flame.
Keep on stirring continuously for 5 to 7 minutes till the mixture leaves the sides of the pan.
Shift to a plate and cool slightly. Keep aside.

For the chequered Barfi:

Melt the saffron in the milk, add it to the cashew barfi and stir well.
Divide the badam barfi, cashew barfi and pista barfi into 3 equal parts.
Roll out each part into a cylinder of 200 mm. (8") length and 6 mm. (¼") thickness.
On a sheet of plastic, keep one badam roll, one cashew roll and one pista roll next to each other, to form a layer.
Top the first layer with a cashew roll, pista roll and badam roll (in that order).
Top with the third layer of pista roll, badam roll and cashew roll.
Press gently so that all the barfi rolls stick together to form a rectangle.
Garnish the rectangle with the silver leaves.
Cut the rectangle into 8 slices of 25 mm. (1") thickness.

Churma Ke Laddu Recipe

Churma Ke Laddu

Ingredients:

1½ cups gehun ka atta
¼ cup grated dry coconut
2 tbsp til
¾ cup gur, grated
2 tbsp ghee

Other Ingredients :
Ghee for deep frying
Khus Khus for coating the laddus

Cooking Procedure:

Make a stiff dough of the gehun ka atta by adding ½ cup of water.
Knead properly.
Divide the dough into 8 equal parts.
Shape the parts into the shape of your fist and press with your fingers in the centre of each part.
Heat ghee in a kadhai and deep fry the dough parts on a very slow flame for 25 to 30 minutes until they becomes golden brown in colour.
Drain on absorbent paper and keep them to cool.
Pound in a mortar and pestle to coarse pieces.
Grind the pieces further in a mixer to get a fine powder (churma).
Heat 1 tbsp of ghee in a pan, put the grated coconut and sesame seeds and fry for about 2 minutes.
Take out and keep aside.
Heat the gur with the remaining tbsp of ghee and 1 tbsp water on a medium flame till the gur get dissolves. Cool slightly.
Mix the ground churma, coconut and sesame seeds with the melted gur.
Allow the mixture to cool slightly.
Divide into 10 parts and shape into rounds. Roll each laddu in khus khus.
Keep the laddus in an air-tight container.

Coconut Burfi Recipe

Coconut Burfi

Ingredients:

3 cups coconut gratings
3 cups sugar
4 tsp ghee
3 cardamom pods
15 cashewnuts

Cooking Procedure:

Grind coconut gratings with cashewnut bits, without adding water.
Mix sugar with ½ cup of water in a vessel and heat till syrup is formed that can be drawn into strings.
Add the ground mixture to the syrup and turn over constantly till the blend thickens a bit.
Then add 2 tsps ghee and continue turning over till it forms a lump. Remove from flame.
Flatten the blend on a wooden board, smeared with ghee, evenly to ¾" thickness.
Cut into pieces of desired size of square/diamond shape, using a spatula (or dosa lifter), when still warm.
Separate the pieces and store in a container, when cool.

Creamel Custard Recipe

Creamel Custard

Ingredients:

400 ml milk
4 eggs
30 g castor sugar
a few drops of vanilla essence

For the Caramel :
90 g sugar
little cold water

Cooking Procedure:

Have ready a warm plain mould and a thickly folded band of newspaper to encircle it so that the mould can be firmly held in one hand.
Prepare the caramel by heating the sugar and water together, stirring until it boils.
Remove the spoon and allow to boil without stirring until is golden brown.
Pour the caramel into the warm mould and twist round until the sides and base are well coated with caramel.
Mix together the eggs and sugar without beating them and pour on to the warmed milk. Add the vanilla essence.
Strain the custard into the mould and cover with greased paper.
Steam, very slowly for about ¾ hour, until the custard is firm in the middle.
The caramel custard may be baked by leaving it uncovered and standing in a tray of warm water.
Bake it until the custard may be baked by leaving it uncovered and standing in a tray of warm water.
Bake it until the custard is set in the center.
Turn out carefully, so that the caramel runs off and serves as sauce.

Doodhi ka Halwa Recipe

Doodhi ka Halwa

Ingredients:

4 cups grated pumkin (White)
2 cups sugar
1½ cup milk
1 tbsp elaichi powder
2 tbsp raisins
2 tbsp cashews
3 tbsp ghee

Cooking Procedure:

Grate the pumpkin and keep aside.
Once the water drains out, squeeze out the rest of the water.
Fry the nuts and raisins and then add the grated pumpkin in ghee and fry a little while.
Then add milk and cook till soft and dry.
Add sugar and cook until dry.
Add elaichi powder and serve hot.

Black Forest Recipe

Black Forest

Ingredients:

For black forest :
450 gms cherries
1 tbsp red jam
300 gms fresh cream
4 to 5 tbsp powdered suagr
1 recipe shortcrust pastry (using 55 gms plain flour and 25 gms cold butter)
2 tbsp rum or brandy or kirsch

For egg fatless chocolate sponge mixture :
3 large eggs
85 gms plain flour
85 to 115 gms fine tea sugar

For decoration :
Grated chocolate

Cooking Procedure:

For egg fatless chocolate sponge mixture :
Sieve the flour.Grease and dust a baking tin.
Use approx. 250 mm. x 125 mm. (10" x 5") or 175 mm. (7") diameter tin for the large cake; and 225 mm. x 100 mm. (9"x 4") or 150 mm. (6") diameter tin for the small cake.
Beat the eggs and sugar properly until it becomes thick and double in quantity.
Fold in the well-sieved flour carefully and gently with a metal spoon.
Pour the mixture into the prepared baking tin.
Bake in a hot oven at 400ºF. for at least 15 minutes.
The cake is ready when it leaves the sides of the tin and is springy to touch.
Remove from the oven and keep for 1 minute.

For black forest :

Stone the cherries. Keep aside 3 tbsp of the syrup and put the rum to it.
Bake the sponge mixture in a well-greased and dusted 175 mm. (7") diameter tin.
Cool the cake and trim from the top and bottom.
Cut the cake into 2 horizontally. Sprinkle the syrup over the cake parts.
Soak for at least 10 minutes.
Roll out the shortcrust pastry dough to 175 mm. (7") diameter.
Bake in a hot oven at 450ºF for 10 minutes. Allow the pastry to cool.
Spread a thin layer of jam over the pastry.
Keep one part of the cake over the pastry.
Beat the cream with the sugar until it becomes very thick.
Spread a little cream over the cake
Place the cherries on top and spread a thick layer of cream over the cherries.
Keep to chill in the freezer compartment of a refrigerator for 10 to 15 minutes.
Keep the other cake part on top and spread the remaining cream.
Decorate with grated chocolate and cherries.
Allow the cake to chill.
Ready to serve cold.

Gajar Ka Halwa Recipe

Gajar Ka Halwa

Ingredients:

6 red carrots, grated
½ cup full fat milk
½ cup sugar
¼ tsp elaichi powder
a few saffron strands
2 tbsp cream
3 tsp ghee

For garnishing :
2 tbsp slivered almonds

Cooking Procedure:

Heat the ghee in a broad non-stick pan and fry the carrots for 2 to 3 minutes.
Put the milk and stir till it evaporates.
Then put the sugar and continue to stir until the mixture becomes slightly thick.
Put the cardamom powder, saffron dissolved in a little milk and cream and mix properly.
Decorate with the slivered almonds.
Ready to serve.

Harri Bari Machhi Recipe

Harri Bari Machhi

Ingredients:

300g fish (red snapper) (5 pieces)
20g spinach
10g mint
5g coriander
1 green chilli
1/4 tsp red chilli powder
1/4 tsp amchoor powder
1/4 garam masala powder
A pinch of ajwain
30gm curd
50gm ginger/garlic paste
50gm oil

Cooking Procedure:

Clean, cut and wash the fish and keep aside.
Grind spinach, coriander and green chilli to make a paste, add rest of the ingredients for a marinade.
Add fish and keep aside for 25 minutes.
Skewer the fish and roast for about 10 to 12 minutes.
Fry in oil till it is well cooked. Serve hot.

Grilled Prawns Recipe

Grilled Prawns

Ingredients:

16 Prawns, peeled
4 tbsp Lemon Juice
salt
1 tsp chilli powder
1 garlic clove, crushed
1 tsp brown Sugar
3 tsp vegetable oil
2 tsp freshly chopped coriander

Cooking Procedure:

Make a slit down the back of each prawn and open out into butterflies.
In a bowl, mix together the remaining ingredients until well blended.
Add the prawn, turn to coat well then leave to marinate for 1 hour.
Preheat the grill to hot.
Transfer the prawns together with their marinade, to a shallow ovenproof dish large enough to take them in one layer.
Grill for 10-15 minutes, turning and basting several times during the cooking. Reday to Serve immediately.

Pomfret Garlic Pepper Sauce Recipe

Pomfret Garlic Pepper Sauce

Ingredients:

1 pomfret whole
1 tbsp chopped garlic
1/2 tbsp crushed peppercorn
2 tbsp refined oil
1 tbsp light soya sauce
1 tsp salt
1 tbsp cornflour paste
1 cup chicken stock

Cooking Procedure:

Dust the fish with cornflour and deep fry till it turns golden brown
Keep aside. Heat oil in a pan and put crushed peppercorn
Saute for a while. Add chopped garlic & saute.
Also Add chicken stock & light soya sauce
Check seasoning & thicken with cornflour slurry.
Coat the fish & garnished with coriander. Ready to serve.

Veal And Peppers Recipe

Veal And Peppers

Ingredients:

1 1/2 pounds boneless lean veal
3 tablespoons olive oil
1 green bell pepper, cut into 8 strips
1 red bell pepper, cut into 8 strips
1 cup sliced fresh mushrooms
pinch ground cayenne pepper
2 cans (8 ounces each) tomato sauce
salt and pepper

Cooking Procedure:

Cut veal into bit-size pieces.
Heat oil in skillet over medium heat and brown veal on all sides.
Add red and green bell pepper and mushrooms, cover, and reduce heat.
Cook for about 10 minutes, stirring occasionally.
Add cayenne pepper and tomato sauce.
Simmer, covered, for 30 to 45 minutes longer, or until tender.
Season with salt and pepper to taste.

Tandoori Pomfret Recipe

Tandoori Pomfret

Ingredients:

1 whole fish
1 tbsp of garam masala
3 tbsp cooking oil

To be ground into paste
1 ½ inch piece ginger
½ tsp cumin seeds
8 cloves of garlic
1 tbsp red chilli powder
2 inch cube of green papaya
2 lemons juice
1 tsp haldi powder
salt to taste

Cooking Procedure:

Clean and scale the fish. Wash it well. Wipe and dry the fish.
Make four slits on either side of the fish with a sharp knife.
Apply the ground paste all over including the inside of the stomach.
Marinate this mixture for 8 hours.
Pierce the fish length wise with a skewer and cook in a tandoor or on a charcoal barbecue.
However if these methods of cooking are not available then cook under a grill or bake in the oven.
Turn the fish every 10 minutes and cook until light brown.
Heat the oil and brush on the fish with a pastry brush while cooking.
When the fish is almost cooked sprinkle with garam masala and cook till it turns golden brown.
Serve with slices of lemon, naan and mint chutney.

Prawn Vindaloo Recipe

Prawn Vindaloo

Ingredients:

½ lb prawns
2 onions
4-6 garlic flakes
1 inch piece ginger
½ tsp mustard seeds
½ tsp cumin seeds
1-2 tsp red chili powder
2 tbsp brown vinegar

Cooking Procedure:

Marinate prawns with above ingredients for 1 hour.
Heat little oil. Add the marinated prawns in it and stir it till prawns are well fried.
Then add puree of 2 tomatoes and cook it till tomatoes become tender.
Add two cups of water and cook it on low heat till prawns become tender and gravy becomes thick.

Method for Brown Vinegar

In 2 cups of water add 5 cloves, 1 inch piece of cinnamon and 5 big cardamoms.
Boil it for 15-20 minutes.
Turn off the fire and add 2 tbsp of white vinegar and 2 table spoons of caramel syrup (In a bowl add 2 tbsp of sugar and 2 tbsp of water. Keep it on stove without stirring. When sugar starts to burn add 2 tbsp of water).

Shahi Fish Recipe

Shahi Fish

Ingredients:

2 fish
2 onion
, chopped finely
6 garlic flakes
5 tbsp oil
1 tbsp fresh cream
1 /2 tsp cummin seeds
1 /4 tsp asafoetida
Salt as per taste
Oil for frying

Make paste of :
1 ginger
1/2 tbsp poppy seeds
7 cashewnuts
1 /2 dry coconut

Make powder of :
1 /2 tsp turmeric powder
2 tsp red chilli powder
2 tsp coriander powder
1 tsp cummin seeds powder

Cooking Procedure:

Remove the head and tail of fish and cut them into pieces
Wash and dry the fish pieces. Heat oil for frying
Fry the pieces till it turns golden brown and keep aside.
Heat 1 tbsp oil in a pan. Fry onion till it turns golden brown
Remove and keep aside. For the remaining oil in a pan, add asafoetida and cummin seeds.
When seeds splutter, put the paste and allow it to simmer for 2-3 minutes adding 2tbsp water.
Also add the mix powder and salt.
Fry on slow flame till oil stars showing on top
Simmer for another 3 to 4 minutes. Put the boiled pieces.
Add cream and mix well. Cook for 2 to 3 minutes
Serve hot.

Mussels In Shell Recipe

Mussels In Shell

Ingredients:

24 large mussels with shells
4 dried red chillies or peppers
8 garlic cloves
A small piece of ginger
¼ tsp garam masala
¼ tsp cumin seeds
2 tbsp vinegar
½ tsp sugar
¼ cup oil for cooking
1 onion, chopped

Cooking Procedure:

Smear the mussels with salt and set aside.
Grind all the spices with vinegar, adding the sugar and salt.
Marinate the mussels in the ground spices for two hours.
Heat oil on a moderate flame in a frying pan.
Sauté the onion and add the mussels.
Stir-fry for 10 minutes or till it becomes soft.
Now place each mussel into a half shell and garnish with coriander.

Lady Fish In Tomato Pulp Recipe

Lady Fish In Tomato Pulp

Ingredients:

8-10 lady fishes
1 1/2 tbsp grated fresh coconut
3 red dry chillies
2 green chillies
15 flakes garlic
3 small onions
1/2 tsp cumin seeds
1/2 tsp poppy seeds
1/2 tsp mustard seeds
5 curry leaves
1 tbsp coriander leaves, chopped
1 cup tomato pulp
1/2 cup oil
salt to taste

Cooking Procedure:

Grind chillies, coconut, cumin seeds, garlic, 1 small onion and half of the fresh coriander to a very fine paste.
Chop the remaining 2 onions very finely.
Heat oil in a wide dekchi and season it with mustard seeds and curry leaves.
Add the chopped onions and fry to a golden colour.
Put in the ground lump and fry till the oil starts showing up.
Add the tomato pulp, salt and pour ¼ cup water.
Bring to a boil and lower the fire.
Put in the fish pieces and let simmer till fish is tender.
Sprinkle coriander and serve hot.

Hot And Sour Shrimps Recipe

Hot And Sour Shrimps

Ingredients:

1 lb. shrimps, cleaned and de-viened
2 onions

For the smooth paste :
1 small piece ginger
10 flakes garlic
3-4 black peppercorns
1 tsp cumin seeds
6 red chillies
1/2 tsp turmeric pwd
1/2 cup thick tamarind
juice or 2 tbsp vinegar
Salt to taste
Cooking oil

Cooking Procedure:

Slice and fry the onions in the oil till done.
Add the ground masala and fry till the oil begins to separate.
Now add the shrimps and salt and some water and simmer for a while.
Bring to a boil. Add more vinegar if required and boil till done.

Bengali Fish Curry Recipe

Bengali Fish Curry

Ingredients:

4 slices fresh carp or striped bass
2 tbsp mustard seeds
2 jalapenos
½ tsp panch foron
½ tsp turmeric
2 tbsp oil

Cooking Procedure:

Apply salt and ¼ tsp of the turmeric to the fish.
Now heat oil in a non-stick pan and fry the fish till it turns golden brown on both sides. Remove the fish and keep aside.
In a blender, make a paste of the mustard seeds, the jalapenos and ½ cup water.
In the remaining oil add the panch foron and add this mustard paste.
Fry for 4 to 5 minutes and then add the fish, turmeric and salt.
Cook for 10 minutes till it is cooked. Garnish with cilantro
.

Coconut Fish Fry Recipe

Coconut Fish Fry

Ingredients:

750gm sole/ bekhti fillets
3 tsp red chillies
2 tbsp coconut desiccated
2 tsp ginger, chopped
6 garlic cloves
1 ½ tbsp white vinegar
3 tbsp maida (flour)
salt to taste
oil for frying
lemon wedges for garnishing

Cooking Procedure:

Wash the fish fillets and pat dry. Sprinkle maida over fillets and keep aside. Grind together red chillies, coconut, ginger, garlic, vinegar and just enough water to make fine paste.
Add salt and evenly coat fillets with this paste.
Heat oil in a frying pan and fry fish till crisp.
Serve immediately, accompanied by lemon wedges.

Indian Crab Curry Recipe

Crab Curry

Ingredients:

2 crabs
60 ml oil
Kashmiri red chillies (soaked)
1 tbsp ginger
1 tbsp garlic
1tsp poppy seeds (roasted and soaked)
1tsp coriander
1tsp jeera
1 onions
400 ml coconut milk
1 ½ tamarind pulp
2 ( litres) stock

Cooking Procedure:

Put the crab into the boiling stock & boil for 10 mins
Cod & discard toes and stomach sac bellow the shell near the mouth.
Cut the crab into 4 pieces.
Make paste of ingredients
Heat oil in the wok add grounded paste and cook on low flame. Add crabs and toss.
Add tamarind water and reduce on slow fire.
Add coconut milk, bring to boil.
Serve hot.

Bombay Shrimps Recipe

Bombay Shrimps

Ingredients:

1 lb medium sized raw shrimps
1 tsp garlic paste
1 tsp ginger paste
4 tbsp tamarind paste
1/4 tsp turmeric powder
¼ tsp red chilli powder
2 tbsp veg oil
3 cloves garlic (whole)
½ cup coconut milk
1 tbsp finely chopped cilantro
2 fresh finely chopped green chillies
salt to taste

Cooking Procedure:

Peal the shrimps.
Put them in a bowl and add garlic, ginger, tamarind paste, turmeric, salt and chilli powder to it. Mix well and keep aside for 10 minutes.
Heat the oil in a frying pan.
Add whole cloves of garlic. Stir until brown.
Add shrimps in it and stir for 1 minutes so that the shrimps also get brown.
Add coconut milk, cilantro and green chillies.
Turn the heat off as the sauce begins to simmer.
Serve on bed of steamed rice.