Ingredients: Tuar dal 5 tsp, walnut size imli, 4 medium size tomatoes, haldi 1tsp, oil 5 tsp, garlic pearls 4, rai 1/2 tsp, zeera 1/2 tsp, zeera 1/2 tsp, dry red chillies 4, cariapak leaves 2 sticks, kothimir 1 bunch, salt 1 tsp and rasam powder 1 tsp.
Procedure: Add the tuvar dal, imli, tomatoes and haldi to 2 cups of water and pressure cook for 5 minutes. Strain and discard the solids.
Heat oil and add crushed garlic, rai, zeera, dry chillies, cariapak leaves and fry for half a minute. Pour in the strained solution and add rasam powder, kothimir and salt. Cook for a minute.
To prepare the rasam powder, take whole red chillies 16 oz, chana dal 2 tsp, tuvar dal 2 tsp, udad dal 2 tsp, zeera 5 tsp, dhanya 10 oz, and whole black pepper 4 oz. Bhun the masalas one by one in a hot dry pan and grind. Store in an air-tight container.
Ingredients: Cauliflower, cabbage, potato, peas, onion, carrots, french beans, ginger 1 piece, pepper corns 1/2 tsp, salt 1 tsp, milk 1 cup and flour 3 tsp, .
Procedure: Cut the vegetables, cover with water and pressure cook for 5 minutes. Make a paste of flour and milk, add to the boiled vegetables and cook for 10 minutes until thick.
Ingredients: Chicken boneless (broiler) 1 kg, Ginger garlic paste 1 tablepoon, Turmeric 0.5 teaspoon, Red chilli powder 0.5 teaspoon, Eggs 2, Curry leaves 0.5 cup, Green chillies 4, Teju kawab masala powder 1 packet (50 gms).
Procedure: Wash chicken and cut it into small pieces. Add ginger garlic paste, Turmeric, Red chilli, eggs and masala. Mix well and marinate for 10 minutes. Take a heavy bottom vessel, put oil and deep fry the chicken. In the end, fry curry leaves and green chillies for garnishing.
Ingredients: Okra (chopped) 4 cups, Sunflower oil 8 ounces, Green Chillies (slit) 6, Salt 0.75 teaspoon.
Procedure: Heat the oil in a frying pan and fry the chopped okra and green chillies in batches. After frying, put in a collander and drain off the excess oil (about 4 oz). Sprinkle the salt and serve.
Ingredients: Fine rice 6 Oz (0.75 cup), Sunflower oil 1 ounce, Spring Onion (leeks only) 25 gms, Carrots 150 gms, French beans 100 gms, Cabbage 250 gms, Capsicum 200 gms, Ground black pepper 0.5 teaspoon, Salt 0.75 teaspoon, Water 1.5 cups.
Procedure: Steam or boil the finely chopped vegetables for about 15 minutes and then fry them in the oil. Wash the rice 3 times and cook after adding water for about 20 minutes or until the water dries up. Mix the vegetables together and add the salt and pepper. Then mix the rice. Serve with tomato sauce and chopped green chillies in white vinegar.
Ingredients: Masoor Dal 4 Oz (0.5 cup), Sunflower oil 2 dessert spoons, Onion 1, Turmeric 0.25 teaspoon, Ginger Garlic paste 0.5 teaspoon, Red chilli powder 0.5 teaspoon, Coriander leaves, Green chillies 2, Salt 1 teaspoon, Water 1.5 cups.
Procedure: Soak the masoor dal in water for a few hours. Wash 3 times in water after mixing well and drain off the water. Heat the oil in a pan and fry the finely cut onions and green chillies until the onions are golden brown. Add the chilly powder, ginger garlic paste and turmeric powder. After a minute, add the dal and keep on the stove for 3 minutes. Add the water, cover the pan and cook for 25 minutes. Add the salt towards the end and switch off the stove. Garnish with coriander and serve.
Ingredients: Tuvar Dal 1 cup, Sunflower oil 2 table spoons, Turmeric 0.5 teaspoon, Ginger Garlic paste 1 teaspoon, Red chilli powder 1 teaspoon, Curry leaves 4 twigs, Green chilly 1, Salt 0.5 teaspoon, Water 3 cups, Chopped tomatoes 3, Red Chillies 4, Zeera 0.5 teaspoon, tamarind paste 2 teaspoons, garlic cloves 5.
Procedure: Soak the tuvar dal in water for a few hours. Wash 3 times in water after mixing well and drain off the water. Add the dal, water, red chilli powder, ginger garlic paste, haldi and tomatoes into a pressure cooker and cook for 5 mins after the first whistle.
Liquify with a spoon, add green chilly, curry leaves, tamarind paste and more water as required. Cook with open lid for 10 minutes while stirring. Add salt.
Heat the oil, add garlic cloves, zeera, red chillies. Fry until the chillies start to blacken, then remove, add to the Dal and keep the lid closed.
Ingredients: Tuvar dal/Masoor dal 5 cups, haldi 1/4 tsp. ginger garlic paste 1 tsp, red chilli powder 1/4 tsp, whole green chillies 3, onion 1 and salt 1 tsp.
Procedure: Cook all the above (exluding the onions) in 4 cups of water for 15 minutes. Mix well to make a paste. Cut the onions fine and fry until golden brown. Garnish with the fried onions.
Ingredients: Marsh/Udadh Dal 4 Oz (0.5 cup), Sunflower oil 5 dessert spoons, Onions 2, Turmeric 0.25 teaspoon (optional), Coriander leaves, Green chillies 2, Salt 1 teaspoon, Water 2.75 cups.
Procedure: Soak the dal in water for a few hours. Wash 3 times in water after mixing well and drain off the water. Add water and cook for about 45 minutes untill the water dries off. Add the salt towards the end and remove from the stove. Heat the oil in a pan and fry the finely cut onions until they are golden brown. Garnish with coriander and slit green chillies and serve with lime wedges.
Ingredients: Tomatoes 500 gms, Sugar 1/2 cup, Lime Juice 1, Optional : Cardomom 2, Cinnamom 1 inch stick.
Procedure: Dip tomatoes in boiling water for a minute. Then remove the skin and seeds (if any) and mash to pulp. Take 1 cup of pulp, add sugar and lime, mix and cook. Stir well until it thickens and reaches the setting consistency. Similar procedure can be used to make jam of any pulp!
Ingredients: Mutton 500 gms, Garam masala 0.25 tea spoon, Red chilli powder 1 tea spoon, Ginger garlic paste 1 tea spoon.
Procedure: Cut the mutton into large pieces, wash it, apply papaya and allow it to marinate for a few minutes. Mix the ginger garlic paste, red chilli, black pepper, garam masala powder and salt to the mutton. Grill the mutton pieces over the fire and keep turning from time to time. When almost done, put them in a heavy bottomed pan, add a little oil and fry. Serve hot.
Ingredients: Minced meat 250 gms, Onion (large) 1, Garam masala 0.25 teaspoon, Red chilli powder 2 teaspoons, Ginger garlic paste 1.5 tea spoon, Green chillies 0.25 cup, Coriander leaves 1 bunch, Phula chana (whole) 0.25 cup.
Procedure: Wash the minced meat and apply a little paste of raw papaya and keep aside for a few minutes. Cut the onion, chop the hara masala and grind it after adding a little salt. Also grind the garam masala and phula chana. Add all the masalas to the meat. Add a little salt and mix well. Press on sticks and keep in the oven. Turn from time to time and apply oil while turning. Remove from the oven when red and put them into a thick bottomed vessel and add a little oil and fry. Serve hot with tomatoes, onions cut into rings and lime pieces.
Ingredients: Goat meat (boneless, cubed) 0.25 kg, Ginger garlic paste 3 teaspoons, Turmeric 1 teaspoon, Red chilli (Cayenne pepper) powder 2 teaspoons, Salt 1 teaspoon, Mint leaves 0.5 cup, Green chillies (uncut) 5, Cinnamon 2 sticks, Cardamom Whole 4, Cloves 5, Shah zeera (aromatic Cumin), Coriander (Cilantro) 1 bunch, Chana Dal 5 tablespoons, Sunflower Oil 3 tablespoons and Water 2.5 cups.
Procedure: Wash the meat and remove fat & tendons. Add all of the above ingredients into a pressure cooker and mix thoroughly. Cook for about 20 minutes. When pressure drops, remove cover and continue to cook over a slow flame, constantly stirring, until all the liquid evaporates. At this point the contents should be well cooked. Allow it to cool and then use a blender to make a fine paste. Allow it to air-dry for a while and then make oval patties. Heat 5 or 6 tablespoons of oil in a pan. When the oil is sufficiently hot, arrange the patties on the pan. Spoon some of the hot oil in the pan over the patties. When a side is browned, turnover the patties and cook the other side. Do the same thing to the edges too.
Ingredients: Chicken (broiler) 1 kg, Sunflower oil 1 dessert spoon, Ginger garlic paste 1.5 teaspoon, Salt 1 teaspoon, Red chilli powder 1.5 teaspoons, Curd 1 dessert spoon, Garam Masala (1 patta, 2 elaichi, 3 laung, 1 pinch shahzeera), Tandoor colour 1 teaspoon.
Procedure: Cut the chicken into 4 or 6 pieces. Wash well and remove extra fat. Add oil, ginger garlic paste, salt, chilli powder, curd, garam masala and colour. Mix well and marinate in the refrigerator for 24 hours to 48 hours. Place on the tandoor mesh after tandoor has properly warmed up. Set on low flame and after 10-15 minutes when marks of the grill are observed on the pieces, turn the pieces over. Keep for another 10-15 minutes and serve hot when done.
Ingredients: Seer (Surmai) 1 kg, Sunflower oil 1 dessert spoon, Ginger garlic paste 1 tea spoon, Salt 1 tea spoon, Red chilli powder 1.5 tea spoons, Garam Masala (1 patta, 2 elaichi, 3 laung, 1 pinch shahzeera), Tandoor colour 1 teaspoon.
Procedure: Cut the fish width-wise into one inch thick pieces. Wash well. Add oil, ginger garlic paste, salt, chilli powder, curd, garam masala and colour. Mix well and marinate in the refrigerator for about 24 hours. Place on the tandoor mesh after tandoor has properly warmed up. Set on low flame and after 5-10 minutes when marks of the grill are observed on the pieces, turn the pieces over. Keep for another 5-10 minutes and serve hot when done.
Ingredients: Potatoes 5 (medium size, boiled and mashed), Carrot (medium size) 1, French beans (boiled and mashed) 100 gms, Shelled peas 0.5 cup, Bread 2 slices, Ginger (grated) 1 tea spoon, Onion (medium size, finely chopped) 1, Green chillies (finely chopped) 2, Coriander leaves (chopped) 1 bunch, Oil 3 table spoons, Salt and Chilli powder to taste, Garam masala or black pepper 0.25 tea spoon, Maida for coating 0.75 cup, Flour 2 table spoons, Bread crumbs 0.5 cup, Water to make a thin paste.
Procedure: Heat oil in a pan, saute onions, green chilli and ginger lightly. Add 2 teaspoons flour. Cook for half a minute and keep stirring. Add salt, chilli powder, black pepper powder and mashed vegetables. Cool the mixture. Soak the bread slices in water and squeeze out the water. Mix the soft bread and the chopped coriander leaves with the vegetables. Check the seasoning and make even sized balls and shape into cutlets. Dip in the flour paste and roll in bread crumbs. Refrigerate for an hour. Deep fry till they become a golden brown. Serve with tomato sauce.