Fish Moilee

Ingredients list for Fish Moilee. 600 grams Rohu Fish cut into ½ inch thick slices. to taste Coconut Milk. 2 tablespoons Lemon juice. 1 tablespoon Oil. 1 teaspoon …

Kaju Katli

Soak cashew nuts in five cups of water for an hour or two. Drain and grind them to a fine paste on a grinding stone, using as little water as possible. Mix together sugar and cashewnut paste. Cook in a deep pan on medium heat. When the mixture begins to thicken, reduce heat and keep stirring. When the mixture becomes thick and leaves the …

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Laal Maas

Method. Grind the soaked chillies to a fine paste in a blender. In a large mixing bowl, combine the mutton, yogurt, cumin powder, coriander powder, turmeric powder, one tablespoon ginger garlic paste and the red chilli paste. Mix well and set aside to marinate in the refrigerator for an hour. Heat ghee in a nonstick pressure cooker, to …

Panjeeri

Soak almonds in half a cup of hot water for five minutes. Drain, peel and cut them into slivers. Dry roast melon seeds and keep aside. Mix saffron in two tablespoons of water. Heat ghee in a vessel and fry the makhanas till crisp. Drain and keep aside. Fry the coconut in the same ghee till brown. Add poppy seeds, almond slices, melon seeds ...

Missal Pav

Heat oil in a pan, add asafoetida, mustard seeds, curry leaves and half of the chopped onions. Sauté for a minute and add green chillies. Add garlic paste and ginger paste. Stir well and sprinkle a little water. Add turmeric powder, red chilli powder and dhania-jeera powder. Mix well and add the sprouts. Add salt to taste and three cups of …

Healthy Cutlets

Add a little salt and breadcrumbs to the mashed potatoes and mix well. Divide into eight portions and shape into balls. Take each ball in your palm and shape into a small katori. Stuff with the sprouts mixture and shape into a ball again, ensuring that the sprouts are completely covered with the potato. Press lightly and flatten to make cutlets.

Rajasthani Dal Baati

Heat oil in a pan. Add cumin seeds, asafoetida, dry red chillies, bay leaves, cloves, cinnamon, cardamoms, curry leaves, ginger, green chillies, tomatoes and red chilli powder. Sauté till the oil surfaces. Add the cooked dals to this and blend properly. Finish off with juice of lemon and.

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Vegetable Kolhapuri

Method. Grind ginger and garlic to a fine paste. Grind all the ingredients of the Kolhapuri garam masala into a fine powder and set aside. Heat two tablespoons of oil in a kadai. Add grated dry coconut, cloves, peppercorns, poppy seeds, coriander seeds and red chillies. Lightly fry.

Green Chutney

Grind together coriander leaves, mint leaves and green chillies to a smooth paste using a little water if required. Add black salt and sugar and blend once again. Transfer the chutney into a bowl and mix in the lemon juice. Coriander and mint chutney - an all time favourite.Green Chutney is an indispensable part of the Indian snack repertoire.

Semiya Payasam

Boil milk in a thick-bottomed pan, and add to the roasted vermicelli and cashewnuts. Mix well and simmer for five minutes. Add sugar and continue cooking, stirring continuously. Cook for three to four minutes or till it thickens to the right consistency. Sprinkle saffron, cardamom and nutmeg powder. Stir well and serve as desired - hot, …

Mojito

Method. Peel oranges and separate the segments. Cut lemon into small pieces and discard seeds.Place some orange segments into individual tall glasses. Add brown sugar, lemon pieces and mint leaves. Muddle ingredients with a muddler. Add lots of ice cubes and orange juice. Mix with a spoon.

Dal Palak

Method. Cook moong dal with half the turmeric powder and asafoetida till soft. Heat oil (or ghee) in a pan. Add cumin seeds, garlic, ginger, green chillies and sauté for one minute. Add onion and continue to sauté till onion gets lightly browned. Add spinach and sauté for half a minute. Add the remaining turmeric powder and stir.

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Pickles

This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 10 Jun 2021. Recipes. Beetroot Chutney. Beetroots are high in iron, immune-boosting vitamin C, fiber and essential minerals. Beetroot chutney is an easy way to include beets in our diet. This recipe is from FoodFood TV channel .

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Methi Chaman

Sauté for 2-3 minutes and add buttermilk. Mix and cook for 4-5 minutes.Cut paneer into ½ inch triangles. Add turmeric powder, red chilli powder, green cardamom powder and white pepper powder to the fenugreek leaves in the pan. Mix well and cook for 3-4 minutes. Add spinach puree and mix.

Mixed Vegetable

Add 1 cup water, mix well and let the mixture come to a boil. Add mushrooms, mix well and cook for 2 minutes. Add cauliflower, carrots, French beans and green peas, mix well and cook for 1 minute. Add garam masala powder, crush dried fenugreek leaves and add to the cooked mixture and mix well. Take the pan off the heat.

Mixed Vegetable Curry

Method. Heat oil in a pan, add cloves, mustard seeds and curry leaves and saute till seeds splutter. Add tomato and saute for 2 minutes. Add turmeric powder, coriander powder, cumin powder and red chilli powder and mix. Add 1½ cups water and mix. Add carrot, potato and salt, cover and cook. Grind ginger with roasted brinjal and a …

Dal Makhani

Add slit green chillies, tomatoes and sauté on high heat. Add the remaining red chilli powder and sauté till the tomatoes are reduced to a pulp. Add the cooked dal and rajma along with the cooking liquour. Add some water if the mixture is too thick. Add garam masala powder and adjust salt.

Poha

Drain and set aside. Heat oil in a non-stick pan. Add mustard seeds and let them splutter. Add asafoetida, turmeric powder and peanuts. Mix well. Add curry leaves, green chillies and onion. Mix and sauté till onion is translucent. Add salt to poha and add to the pan. Mix well, cover and cook for 4-5 minutes.

Puri

Add 2 teaspoons of oil and mix. Add water and knead well to make a hard dough. Cover it with a wet cloth and leave it for fifteen minutes. Divide into twenty equal portions. Shape them into balls. With the help of a rolling pin roll into thin puris. Heat oil in a deep frying pan (kadai). Deep fry the pooris in hot oil for a minute, turn the ...

Fish Moilee

Heat the oil in a kadai, add the mustard seeds. When they splutter, add the curry leaves and sauté for ten seconds. Add the onions and cook until soft and translucent. Add the ginger paste, garlic paste, green chillies, turmeric powder and fish pieces. Cook on high heat for half a minute. Add the coconut milk and adjust salt.

Keema Matar

1/2 tablespoon Ginger paste. 1/2 tablespoon Garlic paste. 2 medium Tomato chopped. to taste Salt. 1 tablespoon Coriander powder. 1/4 teaspoon Turmeric powder. 1/2 teaspoon Garam masala. 2 tablespoons Fresh coriander leaves …

Keema Matar

Method. Heat oil in a thick-bottomed pan and add onion. Fry till lightly browned. Add garlic and stir-fry for a minute. Add mutton mince, ginger, green chillies, coriander powder, cumin powder and red chilli powder. Stir-fry for five minutes breaking up any lumps if formed.Add three-fourth cup of water, bring to a boil.

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Pav Bhaji

Add ¾ cup water and mix and cook for 3-4 minutes. Add green capsicum and mix well. Cover and cook for 3-4 minutes. Add red chilli powder and lemon juice and mix. Add butter and mix. Chop coriander leaves and mix. Transfer into a serving bowl, garnish with remaining onion and a lemon slice and serve hot with pavs.

Italian Tomato Sauce

Heat olive oil in a non-stick pan. Add garlic and sauté for half a minute. Add onion and sauté till it turns soft. Add pureed tomatoes, mix and add salt. Mix well and simmer for 5-10 minutes. Add salt, pepper powder, chilli flakes, sugar and oregano and mix well. Cook for 2-3 minutes. Shred basil leaves.

Jalebi

Method. In a large bowl, whisk refined flour, yogurt and sufficient water to a smooth and pouring consistency batter. Cover and keep in a warm place to ferment for 24 hours. Beat the batter with your hands again for 15 minutes. Cook sugar with 2 cups water in a deep non-stick pan on high heat, stirring continuously, till the sugar dissolves.

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Main Course Vegetarian

Lauki Aur Alsi Ki Sabzi. Ideal sabzi for the weightwatchers, this preparation gets ready in a jiffy. Bottle gourd contains essential vitamins and minerals and its dietary fibre prevents constipation.

Mla Dosa

Add salt and mix well and set aside. For upma, heat oil in a non stick pan. Chop onion roughly. Add mustard seeds, asafoetida, cumin seeds, urad dal, curry leaves and onion to the pan and sauté till fragrant. Add semolina and sauté for 2 minutes.Heat a non sticktawa, pour a ladle full of batter to 4-inch diameter dosa.

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Methi Matar Malai

Method. Clean, wash and chop methi leaves. Wash and drain green peas. Peel, wash and chop onions. Peel, wash and grind ginger and garlic to a fine paste. Add ginger and garlic paste and continue to sauté for a minute more. Blanch the methi leaves in the boiling water and refresh with the cold running water. Heat oil in a pan.

Recipes

Sabudana Mathri. The origins of mathri can be traced to Rajasthan. It is a crisp deep-fried snack made with flour, spice and ghee. It can be flavoured variously with kasuri methi, …

Sanjeev Kapoor's Recipe For Success

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Balushahi

Sift together the flour and soda bicarbonate into a large bowl. Rub four tablespoons of ghee into the flour mixture with your fingertips till it resembles breadcrumbs. Add the beaten yogurt and knead into a soft dough. Cover the dough with a damp cloth and allow it to rest for forty-five minutes. Divide the dough into twelve equal portions and ...