Sanjeev Kapoor - Popular Indian Chef

Sanjeev Kapoor (born April 10, 1964) is a top rated Indian Chef and television personality. He is best known as the author of numerous Indian style cookbooks and the host of Khana Khazana, a popular cookery program shown on the Zee television network since 1993. The show completed over 650 episodes as of February, 2007.

Born in Ambala, India, Kapoor started out in the hospitality industry in 1984 with a diploma in Hotel Management from Institute of Hotel Management Catering Technology Applied Nutrition, Pusa Road, New Delhi. He started his career in the ITDC under their kitchen management program where he graduated at the top of his class. After working in many hotels, he became the Executive Chef of the Centaur Hotel in Mumbai (Bombay). His television show won the Best Cookery Show Award given by the Indian Television Academy (ITA) in 2001. He was also the recipient of the Best Executive Chef of World Award by H FS and the Mercury Gold Award at Geneva, Switzerland by IFCA. Singapore Airlines recruited him as one of the members of its \"International Culinary Panel\", helping to create a meal called Shahi Thali in 2006.

His other accolades include the “Brand Leadership” award at the 5th Indira Awards for Marketing Excellence 2006, and the ‘Hall of the Fame Award’ under the aegis of The Star of the Industry Awards for excellent contribution to the field of hospitality. In 2006 he decided to remove his moustache. Richard Quest, celebrity CNN journalist, selected Sanjeev Kapoor as one of the top celebrity chefs in the world along with Gordon Ramsay, Jamie Oliver and Wolfgang Puck and featured them in his programme “Quest” on the CNN International channel.

He was one of the chief speakers/presenters at the Worlds of Flavor, 2005 International Conference Festival organized by The Culinary Institute of America. As a restaurant consultant he has granted his franchise to a number of restaurants both in India and abroad. In 2006, he participated in a the dance show Jhalak Dikhla Ja, on Sony Entertainment Television.

Sanjeev Kapoor Recognitions

• Best Meal Concept and Innovation for Indian Airlines - Mercury Silver Award IFCA (International Flight Catering Association), Frankfurt, 1992.
• Best Executive Chef of India- Hotel & Food Services, 1995, 2005.
• Best Cookery Show - Indian Television Academy, 2001, 2002, 2003, 2004, 2005, 2006, 2007.
• Best Cookery Show - Indian Telly Awards, 2005.
• Others: Lions’ Favourite T.V. Awards 1996, 2005, 2006, 2007; Rotary Club of Bombay Sea Coast - Chef of the Year Award -1995; Rotary Club of Bombay, Versova -Vocational Excellence Award 1996; Token of Appreciation, Bournvita Quiz Contest, 2000; SICA (South India Culinary Association) Golden Hat Award – 2004; Sony TV Jhalak Dikhlaja participant award series, 2006; Award of Honour, Food Craft Institute, Chandigarh.
• Hall of Fame award – IHMCT (Institute of Hotel Management and Catering Technology) - 2002, 2007.
• Award for Brand Leadership - 5th Indira Awards for Marketing Excellence, 2006.

Official Website of Sanjeev Kapoor 

Cooking Tips - Leftover Food

• If you are making pasta or rice, cook some extra and store in refrigerator for the next meal.
• Keep some boiled potatoes in fridge, to make quick sandwiches for breakfast.
• Use left over rice for next day meal, use your imagination and cook something new.
• Keep some extra dough in fridge to make chapatis for breakfast.
• Use leftover sukhi dal to make stuffed paratha.

Tips to remember while cooking - Cooking Tips

• To make 1 cup of dal, add atleast 2-3 cups of water, depending on the type of dal.
• Soak whole pulses overnight and other dals for one hour before cooking.
• Always add hot water to the gravy to enhance the taste.
• Add 1 Tbsp of hot oil to the dough for making Kachories or Kulchas.
• Always use heavy bottomed vessels to make desserts, in order to avoid burning.
• Make desserts with full cream milk, to get thick creamy texture.
• Whenever curd is to be added to the masala, it should be beaten well and add gradually.
• Chop some extra vegetables, for next day stir fry.
• Use the leftover dal water to make rasam or sambar.
• Never discard water in which vegetables are cooked, use it in gravies, soups, rasam or kolumbu.
• Onions and masala are fried in the cooker body itself, raw vegetables are added to that with enough salt and water. Cook under pressure according to the cooking time of the vegetable. This method helps us minimise our cooking time, use of utensils and nutrients are also preserved.
• If poppy seeds are used in grinding, soak it in hot water for 10 to 15 minutes, if you are grinding it in a mixie.
• While boiling milk, always add a little water at the base of the vessel to avoid the milk from sticking at the bottom.
• Add a tsp. of hot oil to homemade pastes of garlic, ginger or green chili, along with salt to make it last longer and taste fresher.
• Store raisins in an airtight container in the refrigerator. They will stay fresh for much longer. Pour very hot water over them if they had harden, after that drain them immediately, and spread on a paper towel to dry. You can also leave a spoon in the vessel in which the milk is being boiled at low heat so that it does not get burnt at the bottom
• Add a few drops of lemon a tsp of oil to rice before boiling to separate each grain.
• Never discard the water in which vegetables are cooked, use it in gravies or soups.
• Put tomatoes in a large bowl and cover with boiling water Leave it for about 5 minutes. Take out one by one, piercing them with a sharp knife, the skin will peel off easily.
• Immediately after boiling noodles put them in normal cold water to separate them each.
• If you forget to soak chana/Rajma overnight. Just soak the chana/Rajma in the boiling water for an hour before cooking.
• Curd in winter - Set in a ceramic container and place it on the voltage stabilizer of your refrigerator.
• Potatoes soaked in salt water for 20 minutes will bake more rapidly.
• Roasting is a dry heat method of cooking - it does not use water. The flavors roasting draws forth result from the process of browning. As the surface of the meat browns, and its juices and fats drip down and brown on the surface of the hot roasting pan, it adds to the flavour of the meat.

Cooking Tips - Gravies

• Always use ghee or vanaspathi with or instead of oil, which gives a good flavour to the gravy. If oil alone is used, it does not get separated easily from the ground mixture, as ghee separates from it.
• Fry the ground masala in reduced flame, so that it retains its colour and taste.
• Little plain sugar or caramelised sugar added to the gravy makes it tasty.
• When tomatoes are not in season, tomato ketchup or sauce can be successfully used in the gravies.
• To retain colour in the gravy always use ripe red tomatoes. Discard green portions if any.
• Good variety chillies and chilli powder also gives colour to the gravy. As far as pos sible try to use long variety red chillies. Dry it under sun for few days and powder coarsely at home. Always the coarse powder gives good taste in gravies and pickles.
• While using ginger and garlic paste in curries, always use garlic at 60% ratio and ginger at 40% as ginger is very strong and may make your dish sharp and pungent.

Cooking Tips - Frying

• Heat the oil thoroughly before adding seasonings or vegetables.
• Fry the seasonings until they change color, to get full flavour of seasonings.
• If masala sticks to the pan that shows quantity of fat included is not enough.
• Add some hot oil and 1/2 tsp of baking soda in batter while making pakodas.
• When coconut is used in grinding masala, do not fry for a longer time.
• If you are making patties or tikkis of potatoes, always make sure that the potatoes are boiled well in advance and cooled before you use them. It would be better if they can be refrigerated for a short time. This helps the starch in the potatoes to settle down and the tikkis will not be gooey.
• Smoke Mustard oil first before using for preparing vegetables etc.. by heating to a point till light white smoke emerges from it. This would remove the potency from the oil.
• Poori can be rolled and place between well-rinsed wet muslin cloth at least an hour ahead and can be Fried before serving.
• To make pooris more crispy add a little rice flour to the wheat flour while kneading.
• Pakodas will turn out crisper if a little corn flour is added to the gram flour (besan) while preparing the batter.
• Heat a non-stick pan and add a little more butter than usual. Now beat the egg and stir briskly (even while frying) with a fork. This way more air goes in your omelet, making it light and fluffy. Fry till done and serve hot.
• Sprinkle a little amount of salt in the frying pan before adding bacon to fry. That way it will not splatter all over.
• When browning meat in fat, choose a large, deep pan. This will enable you to fry quickly, without splashing the stove with fat and meat juices.

Cooking Tips - Cutting & Peeling

• Wash vegetables before peeling or cutting to preserve the water soluble vitamins.
• Peel vegetables as thinly as possible to preserve the minerals and vitamins.
• Soak potatoes and eggplant after cutting, to avoid discoloration.
• If you boil vegetables in water, do not throw the water, keep it to make gravies.
• To avoid browning of apples after cutting, apply a little lemon juice on the cut surface. The apples will stay and look fresh for a longer time.
• Keep coriander leaves in a muslin (cheese) cloth bag in the refrigerator. They will remain fresh for a longer time.
• Remove the stems of green chilies while storing them .This will help them to stay fresh for long.
• After peeling onions cut in half and soak in water for about 10 minutes before cutting to avoid crying.
• Soak almonds in a cup of boiling water for 10 minutes .The skin will peel off easily.
• Chopping vegetables can be done in different ways using a sharp knife and a wooden chopping board. Cutting on a marble slab will blunt your knives.
• Remove the outer leaves and husks from the corn (bhutta). Holding the corn upright with the flat end firmly in a board, take a sharp knife and run it down between the kernels and the cob to strip them away.
• Wrap the fruits and vegetables in newspaper before refrigerating to keep them fresh for long.
• Chopping dry fruits - Freeze them first for one hour & then dip the knife into hot water before cutting them.

Cooking Tip - Indian Cooking Tips

• When you soak rice and urad dal for idlis and dosas, wash everything thoroughly before soaking. Later use the soaked water while grinding. If you wash rice and dal after soaking you will lose most of the vitamins.
• Excess salt in any dish can be brought down by adding diced potatoes, tomatoes or a teaspoon of sugar.
• When you are making vadas, if the batter is watery - you will have the problem of oil splattering when you fry it. Add a tablespoon of ghee to the batter and your problem will be solved.
• Don't salt meat before you cook it. Always salt meat halfway through cooking. (little less than what is required). Then taste the meat when it is done and then add salt as needed.
• To thicken any gravy or soup add corn flour to it. It is an excellent thickening agent. Remember to mix it in good water before adding to avoid lumps.
• While making any pasta add salt to the boiling water in which you are cooking it. That will be the only chance you get to salt it. Add salt after the water boils. If you add it before , it will take a longer time to boil.
• To avoid sticky rice, soak washed rice in water for at least ten minutes before cooking. A teaspoon of oil can be added to get separate grains of cooked rice.
• While make any deep fried dish, if the hot oil starts foaming and rises in the pan, add a small piece of tamarind to the oil. This will prevent foaming and spill over.
• If you want to have soft idlis, do not beat the batter before pouring idlis. The air bubble sin the batter helps you to get soft idlis. Beating the batter removes these air bubbles.
• Chill onion is refrigerator before cutting to avoid tears. One other way to avoid tears is to soak peeled onion is water before cutting.
• To get crisp, golden dosas add a teaspoon of fenugreek seeds to the urad dal and grind it.
• To make a healthy chicken dish remove the skin from the chicken. This will remove the major fat content on the chicken.
• Add a pinch of sugar while cooking any green leaf vegetables. This will help maintain the bright green color.
• For maintaining the bright color of any vegetable don't forget to put it in ice cold water as soon as you blanch them.
• To keep apples from turning brown, add little citrus juice like the juice of a lemon or orange and toss apples in it.
• A pinch of turmeric powder added to all kinds of dal when cooking hastens the cooking process.
• Remove the stems from chilies before storing them. This will keep them fresher for a long time.
• It is better to use round dishes in the microwave oven rather than square or rectangular dishes as round dishes spread heat faster.
• Oil applied to dal before it is cooked helps it to cook faster by softening the proteins.

Stuffed Baingan with Curd recipe - Indian Stuffed Recipes

Ingredients:

• Green Brinjals (small) 5-6
• Besan 2 Tablespoons
• Cumin Seeds 1 teaspoons
• Coriander Powder 2 Teaspoons
• Red Chilli Powder 1 teaspoon
• Ginger a small piece
• Garlic cloves 8
• Turmeric powder 1/2 teaspoon
• Curd 1 cup
• Oil 2 Table spoon
• Salt
• Jaggery a small piece

Method

1. Put ginger and garlic cloves together in a small vessel and paste them.
2. Put Besan, cumin seeds, coriander powder, chilli powder, ginger garlic paste, jaggery together on a plate and start mixing them. Add 1 tablespoon oil so that they mix well.
3. Wash Brinjals and slit them vertically from two sides enough for stuffing, but do not break them. Fill the stuffing of besan and spices into the brinjals. Pressure cook the brinjals upto two whistles.
4. Take the brinjals out of the cooker and let them cool.
5. Meanwhile, take a vessel and pour 1 tablespoon of oil in it and heat it over low flame. Put mustard seeds and let them splutter. Add the brinjals and stir slowly so that the brinjals get fried but do not break. Take the vessel out of the flame. Add the curd over the brinjals slowly.
6. Garnish the vessel with Coriandar leaves. Ready to serve hot with chappatis.

Stuffed Capsicum - Indian Stuffed Recipes

Ingredients:

• 3 - large capsicums
• 1 cup - paneer (cubed)
• 2 - onions, chopped
• 1 cup - tomato puree
• 1 tablespoon - garlic cloves, chopped
• 1 inch - ginger, chopped
• 1 teaspoon - red chilli powder
• For Sauce :
• 1 packet - mushroom soup
• 6 - mushrooms (chopped)
• 1 cup - water
• 1 cup - milk
• salt to taste
• pepper to taste

Method

1. Mix together mushroom soup powder, water, mushrooms and milk.
2. Bring to a boil, stirring constantly.
3. Cook for three minutes.
4. Remove from fire.
5. Cool and add salt and pepper.
6. Cut capsicums into halves and remove the centres.
7. Rub salt on the inside and leave upside down for 10 minutes.
8. Heat oil. Fry onions, ginger and garlic.
9. Add tomato puree, salt and red chilli powder.
10. Cook till dry. Now add paneer mix and cook for 2 minutes.
11. Drain the capsicum halves and deep fry in hot oil for two minutes.
12. Remove and fill with paneer mix.
13. Place capsicums on a serving dish.
14. Pour mushroom sauce over the capsicums.
15. Serve hot or cold.

Karela stuffed recipe - Indian Stuffed Recipes

Ingredients:

• Karela- 5 nos.(Peeled , washed & Deepfried)
• Paneer- 250 gms
• Onion - 1 medium
• Tomatoe - 1 medium
• Oil for Deep frying
• Salt to taste
• Red Chillie pwdr-As spicy u want
• Turmeric pwder- 1/4 tsp
• Corriander leaves - 1/2 bunch
• Garam Masala- 1/2 tsp

Method

1. Crumble the paneer & add to it the spices.(Salt & red pepper)
2. Now fill the Karelas with this Paneer.
3. Take little oil in Karahi & fry Chopped onions till transparent.
4. Now add chopped tomatoes & fry for just a min.
5. Add the dry spices in the tomatoes (salt, pepper, turmeric)
6. Add the stuffed Karelas to the Karahi & mix well ..make sure the stuffing doesn't come out. If there little paneer left put it in along with Karelas.
7. Let it be on medium. Fire for 10 mins. Fold in occasionally.
8. Now add chopped corriander & Garam masala & serve hot with any Dals/curries.

Bhara Mushroom, Stuffed Mushroom Recipe - Indian Stuffed Recipes

Ingredients:

• 20 large mushrooms
• 250 gms crab meat
• 1 cup bread crumbs
• 1/2 tsp garlic paste
• 2 onions, chopped finely
• 1 tsp lemon juice
• 1/2 tsp black pepper powder
• 1 tbsp finely chopped cerely
• 3 tbsp butter
• 2 tbsp water
• Salt as per taste

Method

1. Clean the mushrooms and remove the stems
2. Scoop a bit from inside so that they can be stuffed
3. Heat butter in a pan and fry onion till golden brown
4. Add ginger paste and simmer for a minute
5. Add meat, bread crumbs. cerely, pepper powder and salt
6. Cook for 5 minutes and add lemon juice
7. Remove from the flame
8. Brush the mushrooms with butter from inside and outside
9. In a ovenproof dish put 3 tbsp water
10. Place the mushrooms in the plate
11. Stuffed the mushrooms evenly with the meat
12. Bake for 20 minutes at moderate temperature
13. Serve hot

Tiger Prawns with Garlic Butter - Indian Fish Recipes

Ingredients:

• 500 g - tiger prawns
• a few - sprigs of parsley
• 4 tbsp - melted butter
• 2 tsp - garlic paste
• 1/2 tbsp - mustard paste
• 1 tbsp - lemon juice
• 8 to 10 - peppercorns (coarsely ground)
• salt to taste

Method

1. Clean, de-vein and wash the prawns well. Drain thoroughly.
2. Wash and dry parsley. Finely chop the parsley and keep aside.
3. Place prawns, butter, garlic paste, parsley, mustard paste, lemon juice and freshly crushed peppercorns in a microwave bowl.
4. Add salt and mix well. Cook, uncovered on microwave HIGH (100%) for 3 minutes. Serve hot.

Dry Prawns (Sukkha Jheenga) Recipe - Indian Non Veg Recipe

Ingredients:

• ½ kg - tiger prawns (preferably)
• 2 bunches - spring onions
• 4 tbsp - oil
• 11/2 tsp - cumin seeds
• salt to taste
• ½ tsp - turmeric powder
• 2 tsp - red chilli powder
• finely chopped coriander leaves (to garnish)

Method

1. Clean, devein and wash the prawns well.
2. Chop the spring onions into ½ pieces.
3. Retain the stem of one spring onion and chop it finely.
4. Heat oil in a kadai. Add cumin seeds.
5. When the seeds splutter add the spring onions.
6. Fry the onions on a medium flame till golden.
7. Add salt and turmeric powder and saute for 2 minutes.
8. Add prawns, red chilli powder and mix well.
9. Add the chopped greens and mix well.
10. Cook on a low flame, mixing at regular intervals till the prawns are done.
11. Garnish with coriander leaves.
12. Serve hot as a snack.

Crab Chop with Methi Recipe - Indian Non Veg Recipes

Ingredients for making Crab Chop with Methi:

100g - crab claw meat
1 tsp - methi seeds
1 tsp - saunf
10 - sambar onion
1 - tomato
20 ml - oil
2 tsp - chilli powder
1 tsp - methi powder
1/2 tsp - turmeric powder

To grind:

1/4 cup - grated coconut
1 tsp - saunf
1 sprig - coriander leaves
1 sprig - mint leaves

Method to prepare Crab Chop with Methi

1. Heat oil, saute saunf, coriander and mint leaves and grated coconut.
2. Make a paste of it and keep aside.
3. Boil the crab claw meat with some turmeric powder and keep aside.
4. Heat oil, add saunf and methi seeds.
5. Once they splutter, add the chopped onions, tomatoes, chilli powder, turmeric powder and methi powder.
6. Stir in the coconut-coriander paste and allow to boil.
7. Now add the boiled crab claw meat.
8. Saute well and serve.

Chicken and Cheese Bake Recipe - Chicken Recipes

Ingredients:

• 1 - large chicken
• 1 cup - grated cheese
• 120 g - ham (chopped)
• 120 g - bacon (chopped)
• 1 cup - sausage meat
• 4 - eggs
• 1 ltr - milk
• 2 tbsp - mayonnaise
• 2 tbsp - tomato sauce
• 1 - onion (sliced and fried)
• 1 1/2 cups - green peas (cooked)
• 2 tbsp - cream
• 2 tbsp - ghee
• 2 tbsp - butter
• Salt and pepper to taste

Method

1. Heat the ghee and roast the chicken in it with a little water and salt.
2. When the meat is brown and tender remove the bones.
3. Shred the meat and mix along with the bacon, ham and sausage meat. Boil the meat till it thickens.
4. Grease a pie dish with butter. Beat the eggs until stiff and blend into the milk adding the cheese.
5. Stir in the chicken mixture and all the other ingredients.
6. Pour into the pie dish and bake in a moderate oven (177oC) till brown on top.

Suiz Chicken Diatry Recipe - Chicken Recipes

Ingredients:

• 500 g - chicken
• 15 - carrots, nicely sliced
• 5 - tomatoes
• 2 - eggs
• capsicums
• king chillies
• onions
• 3 - cheese cubes
• olive oil
• chicken masala
• mint leaves and green chillies

Method

1. First heat the Olive oil in the frying pan.
2. Add the chicken and then the hot water and chicken masala and let it to fry for 1.5 hours and stir it.
3. On the second pan, make the paste called Diatryma.
4. First add the carrots and then the boiled eggs and make a paste out of it and then add the chillies and the cheese and the capsicums and make a paste out of it.
5. Make the cheese spicy by adding chilli powder in it before mixing it.
6. Add those two pastes and add the overall paste in the chicken.
7. Add the onions and fry for 30 mins and then serve it with mint.

Chicken biryani and dalcha - Chicken Recipes

Ingredients:

• 1 kg - chicken
• 1&1/2 kg - basmati rice
• Whole garam masala (cloves, shahjeera, cinnamon & cardamom pods)
• 1 large tbsp - garam masala powder
• 3 tbsp - khus khus
• 5-6 - large green chillies
• 1 bunch - mint leaves
• 1 bunch - coriander leaves
• 2 tsp - red chilli powder
• 3 tbsp - ginger garlic paste
• 1 tsp - turmeric powder
• 500g - yoghurt/curds
• Salt according to taste
• 3 - large onions sliced round and deep fried until dark brown
• Juice of three limes
• Oil for cooking

For dalcha:

• A cup of toor with a little channa added to it boil and keep aside
• 1 - medium onion
• 3-4 - tomatoes
• A walnut sized tamarind soaked and pulp strained keep aside
• 3-4 - green chillies
• Coriander leaves
• 8-9 - curry leaves
• 1 tsp - coriander powder
• 1 tsp - garam masala powder
• Salt to taste
• 1&1/2 tsp - red chilli powder
• Bottle gourd optional
• 1/4 tsp - mustard and jeera seeds
• Oil for cooking

Method

1. Wash chicken and marinate with finely chopped mint and coriander leaves along with curd, salt, garam masala powder, red chilli powder , browned onions, lime juice & turmeric powder.
2. Make a paste of the khus khus and green chillies and mix into the marinade.
3. Leave to marinate for 1&1/2 hrs
4. After 1&1/2 hrs, pour oil in either a pressure cooker or a large pan; add chicken and keep aside.
5. Soak rice for an hour.
6. Boil water in a deep bottom vessel, add oil, salt and the whole garam masala and bring to a boil.
7. Then add soaked rice and cook till half done.
8. Strain and immediately transfer the rice into the pan with the chicken mixture (or else the rice will break).
9. Cover and cook on low flame until chicken is tender.
10. Serve with rice or dalcha.

For dalcha:

1. Pour oil in a pan, add mustard seeds.
2. When they splutter, add jeera and onions and fry for some time.
3. Add curry leaves, coriander leaves, salt and red chilli powder.
4. Add chopped tomatoes and cook until soft (if you want to add bottle gourd pieces then cook in a pressure cooker up to 1 whistle).
5. Mix the boiled dal and tamarind pulp and add to the pan.
6. Bring to a boil and lastly add corinader and garam masala powder.
7. Serve with briyani, tastes delicious.

Hyderabadi dum biryani - Indian Recipes

Ingredients:

• 1 kg - chicken
• 1 kg - rice
• 1 bunch - pudina
• 1 bunch - coriander leaves
• 4 to 5 - onions
• 3 tbsp - ginger garlic paste
• 1&1/2tbsp - chilli powder
• 1/2 tbsp - turmeric powder
• 3 tbsp - chicken masala
• 2 tbsp - coriander powder
• Whole garam masala
• 3 to 4 - biriyani leaves
• 1 cup - curd
• 2 - lemon

Method

1. Clean the chicken and add chilli powder, coriander powder, ginger garlic paste, salt, turmeric powder, chicken masala, curd and keep aside for about 30 minutes.
2. Add enough oil and fry finely chopped onions till golden brown colour.
3. Remove from oil.
4. Now drop the marinated chicken in that oil and keep it aside.
5. Take rice in another vessel, add whole garam masala, biryani leaves, salt and allow it to cook.
6. When rice is half cooked, strain it.
7. Cook the chicken and add pudina and coriander leaves.
8. After that, add half the boiled rice and fried onions.
9. Add remaining rice and onions layer by layer and cover the vessel with a lid (don't allow pressure to go out). Reduce flame and cook for 40 min.
10. Finally, add lime juice mixed with turmeric powder through small holes made in the rice.
11. Serve with raita.

Nizami Hyderabadi Tandoori Chicken - Indian Chicken Recipes

Ingredients:

• 1/2 kg - chicken, cubed (can use chicken legs)
• 1 cup - curd
• 3 tsp - cream
• 1/2 cup - cornflour
• 1 tsp - maida
• 3 tsp - red chilli powder
• 2 tsp - garam masala powder
• 2 tsp - vinegar
• 1/2 cup - lime juice
• A pinch of red food colour
• 1/2 tsp - black pepper powder
• Salt
• Oil for deep frying
• Coriander leaves

Method

1. Marianate chicken (make slits on chicken) with ginger garlic paste, lime juice and vineger and keep aside for 30 min.
2. Meanwhile take a bowl, add curd, cornflour, maida, red chilli powder, garam masala powder, food colour and salt and mix well to make a thick paste.
3. Strain this paste into a pan through a strainer.
4. Add the marinated chicken and 2 cups of water and boil the chicken without covering pan till the chicken absorbs all the juices and is cooked partially.
5. Now let the chicken cool for 5-10 min.
6. Heat oil in a kadai, add 2-3 piecies of this juicy chicken to the oil and fry till red, crisp and golden.
7. Remove and place on a tissue so that all the oil drains out.
8. Sprinkle 1 tsp red chilli powder, black peper powder, lots of coriander leaves and garam masala powder on the chicken and serve hot garnished with onions slices and lime wedges.

Easy chicken kebab recipe - Indian Chicken Recipes

Ingredients:

• 1/2 kg - chicken
• 2 - eggs
• 3 - green chillies
• 1 bunch - coriander leaves
• 1 bunch - mint leaves
• 2 tsp - ginger paste
• 2 tsp - garlic paste
• 100g - khoya
• Salt to taste
• Oil for deep frying

Method

1. Blend together all ingredients in a blender, expect coriander leaves.
2. Once the chicken is blended, take out the blended paste in a bowl and add coriander leaves to it and mix well
3. well and kept aside for 5 min.
4. Shape into balls or rolls as per your style.

Deep fry in hot oil in a kadai and serve hot with sauce or mint chutney.

Chicken Laksa Recipe - Indian Chicken Recipes

Ingredients:

• 400 g - dried noodles
• 10 cm - ginger
• 5 cups - chicken stock
• 6 - chicken breasts without skin
• 1 cup - coriander
• 50 ml - sesame oil
• 1 litre - light coconut milk
• 2 tsp - coriander seeds
• 6 cloves - garlic
• 5 - red chillies
• Juice of 1 lime

Method

1. Soak noodles in boiled water.
2. When they are soft, drain and keep aside.
3. Make a paste of coriander seeds, fresh coriander, ginger, garlic, chillies and oil.
4. Slice chicken breasts diagonally.
5. Fry the paste, add coconut milk and stock to it and boil.
6. Simmer and cook for 15 minutes.
7. Add chicken to it and cook for another 5 minutes.
8. Add lime juice and mix well.
9. Place noodles in a bowl and pour the soup over it.
10. Serve with lime wedges.

Murgh Kaali Mirch Recipe - Chicken Recipes

Ingredients:

• 1/2 kg - chicken
• 2 tsp - ginger garlic paste
• Salt to taste
• 1 1/2 tsp - ground pepper
• 4 tbsp - oil
• 1/2 cup - water
• 1 tbsp - lemon juice
• 2 - green chillies

Method

1. Add salt and black pepper to ginger-garlic paste.
2. Marinate the chicken with this paste for one hour.
3. Heat oil in a kadai and add marinated chicken.
4. After frying for 10-15 minutes, reduce heat.
5. Add the green chillies and water.
6. Simmer till chicken is tender.
7. Add lemon juice and serve hot.

Dahi Methi Murg Recipe - Chicken Recipes

Ingredients:

• 500 g - chicken
• small methi leaves, finely chopped
• 2 tbsp - green chilly paste
• 5 tbsp - thick beaten curd
• 1 tsp - garam masala powder
• 1 tsp - shajeera
• 1/4 tsp - cinnamon
• 1 tsp - bay leaf
• 1 - finely chopped onion
• 1 tsp - ginger garlic paste

Method

1. In a heavy bottomed pan , heat oil; add shahjeera, cinnamon sticks, bay leaf.
2. Allow them to splutter, add onions and fry till onions turn pink.
3. Add methi leaves and fry; then add green chilly paste, ginger-garlic paste, salt and fry till oil seperates.
4. Add chicken and cook until it is tender, finally remove the pan from heat.
5. Add curd and put the vessel back on flame and cook until done.
6. Serve with steamed rice.

Fried Chicken Sandwich Recipe - Chicken Recipes

Ingredients:

• 1 - small chicken breast
• 12 slices - sandwich bread
• 30 g - flour
• 1 1/2 cups - milk
• 3 - eggs
• 1 cup - butter
• salt and pepper

Method

1. Boil chicken with salt, pepper and water.
2. Keep aside half the stock.
3. Dice the chicken.
4. Make white sauce with flour, 1 tbsp butter, 1 cup milk and the stock.
5. When it is thick, stir into the chicken pieces.
6. Soak bread slices in milk for a few seconds.
7. Remove and drain.
8. Melt 1/2 cup of butter and apply it to the bread slices.
9. Then place the chicken mixture onto the slices and cover with another buttered slice. Heat the remaining butter.
10. Beat the eggs.
11. Dip sandwiches into the beaten eggs and deep fry till golden brown and crisp.
12. Serve hot.

Quick weight loss is the key to long lasting weight loss - Health News Updates

Want to lose weight and keep it off? The best way to do it is to drop the pounds quickly, not slowly, according to new research.

Scientists at the University of Florida, who studied the link between the rate of initial weight loss and overall success long-term, said shedding weight quickly is the best way to achieve lasting results.

"Women who lost at a faster rate, greater than 1.5 pounds (0.68 kilos) a week, had lost more and maintained a greater loss in the long run than women who lost at a slower rate of half a pound (0.23 kilos) a week or less," said researcher Lisa Nackers, whose findings are published online by the International Journal of Behavioral Medicine.

The women who lost weight faster also kept better food records and ate fewer calories than the other women.

"It shows if you get off to a quick start ... it pays off more in the long run than making smaller behavioral changes," Nackers added in an interview.

About two-thirds of U.S. adults and nearly one in three children are overweight or obese. Research results have been mixed on whether dropping pounds at a slow or quicker pace is best for overall weight loss in the long term.

Nackers said the jury is still out on which is the best method but her findings support the quick approach.

"What we concluded in this study is that the results show that perhaps losing at a faster rate is more reinforcing in terms of the learning period of behavior," she added.

Nackers suggests that physical appearance, body image, increased energy and better mobility may be improved more by shedding weight quickly which can be encouraging to meet goals.

She and her team studied data on 262 middle-aged women who took part in an obesity treatment trial. All the women were encouraged to cut calories and do more exercise.

They split the women into three groups, fast, moderate and slow, according to how much weight they lost in the first month. They also studied how much weight the women had dropped at six and 18 months.

Nackers reported that women in the fast group were five times more likely to achieve a 10 percent loss of their body weight at 18 months than those in the slow group. Women in the moderate group were nearly three times more likely to reach that milestone than the slow group.

Dark chocolate could reduce the risk of brain damage from a stroke - Health News Updates

You may forgo the guilt the next time you gorge on dark chocolate, for a new study has claimed that it could reduce the risk of brain damage from a stroke. Scientists at Johns Hopkins University have discovered that a compound called epicatechin, commonly found in dark chocolate, actually protects the brain against strokes by shielding nerve cells.

They based their findings on tests in mice and hope the effects can be replicated in humans.

In their experiment, the scientists gave the mice a dose of epicatechin and then induced a stroke in rodents by cutting of blood supply to the animals' brains.

The findings revealed that the animals that had taken the epicatechin had significantly less brain damage than the ones that had not been given the compound.

And in positive news for eventual human trials, the scientists found epicatechin was a better treatment for stroke than current methods, the 'Daily Mail' reported.

According to the scientists, the findings could be important in the possible treatment of strokes.

"Animals that had preventively ingested the epicatechin suffered significantly less brain damage than the ones that had not been given the compound.

"While most treatments against stroke in humans have to be given within a two- to three-hour time window to be effective, epicatechin appeared to limit further neuronal damage when given to mice 3.5 hours after a stroke.

"Given six hours after a stroke, however, the compound offered no protection to brain cells," Professor Sylvain Doré was quoted as saying.

Prof Dore said the findings, published in the 'Journal of Cerebral Blood Flow and Metabolism' could be a step forward in the understanding of strokes.

"I hope this research into these pathways could lead to insights into limiting acute stroke damage and possibly protecting against chronic neurological degenerative conditions, such as Alzheimer's disease and other age-related cognitive disorders," he said.

Coffee and Carbonated soft drinks do not increase the risk of colon cancer- Health News Updates

There is a misconception that coffee and soda boost the risk of colon cancer. A new study suggests that coffee and carbonated soft drinks do not increase the risk of colon cancer.

Researchers at the Harvard School of Public Health have drawn the conclusion after analyzing 13 studies, which involved more than 730,000 people in North America and Europe. More than 5,600 developed colon cancer.

Previous studies are bit confusing whereas some findings were suggesting coffee and tea prevent the risk of cancer. And some other findings proved that anti-oxidants containing coffee and tea have also polyamines, which in theory promote cancer.

Sugary sodas are linked to weight gain, obesity, and other conditions that boost the risk of colon cancer.

However, the new study suggests not to consume tea or coffee and soda excessively as too much of everything is injurious to health.

The new research findings, published online on May 7 in the Journal of the National Cancer Institute, showed that drinking more than six eight-ounce cups of coffee or eight-ounce cups of sugar soft drinks a day did not boost the risk of colon cancer.

Double Sundae Ice Cream Recipe - Ice Cream Recipes

Ingredients:

• 1 1/2 litres - milk
• 250 g - sugar
• 200 g - fresh cream
• 100 g - glucose powder
• 3 tsp - corn flour
• 10 g - pistas
• 2 to 3 drops - pista essence
• 1/2 to 1 tsp - green colour

Method

1. Boil and reduce milk to 1/3rd keeping a little cold milk aside.
2. Mix corn flour in the cold milk, add to the boiling milk, add sugar and allow to boil for further 3 minutes
3. Remove from fire and add fresh cream, glucose powder, essence and colour. Allow to cool.
4. Blend in a liquidizer - 3 times as already described.
5. After the final blending add the powdered nuts, mix well and deep freeze in moulds. Allow to set completely

Cucumber Ice Cream Recipe - Ice Cream Recipes

Ingredients:

• 1 cup - thick fresh cucumber juice (blend the cucumber with its skin without water)
• 1 tbsp - lime juice
• 4 tbsp - powdered sugar
• 2 cups - thick heavy cream
• 2 tbsp - honey
• a pinch - ginger powder
• crystallised ginger for garnish.

Method

1. Dissolve powdered sugar in the cucumber juice.
2. Add honey, heavy cream and ginger powder
3. Whisk till soft peaks form in the light pale green cream.
4. Spoon the ice cream into a plastic container with a tight fitting lid.
5. Freeze overnight.
6. Scoop the soft ice cream into bowls.
7. Garnish with crystallised ginger and enjoy.

Note:

• You can pour a teaspoon of honey on the ice cream while serving.
• Blend the cucumber with its skin as it will give the ice cream a natural pale green colour.
• Use soft small or medium-sized fresh cucumbers

Ice cream with Orange Sorbet Recipe - Ice Cream Recipes

Ingredients:

• 1 cup - fresh orange juice
• 2 cups - thick double cream
• 3/4 cup - powdered sugar
• 1/2 cup - water
• 1 tbsp - fresh orange peel
• 2 tbsp - honey
• mint sprigs to garnish

Method

1. Dissolve sugar and water in a saucepan and cook with fresh orange peel for 5 min on low flame till you get 1/4 cup syrup.
2. Remove from heat and cool completely.
3. Add fresh orange juice and honey.
4. Whisk with an electric beater for 5 min.
5. Freeze for an hour then add cream and beat again with an electric beater for 10 minutes.
6. Freeze overnight in an air tight plastic container.
7. Scoop out and serve with sprigs of mint..
8. Use sweet oranges...

Tomato Ice cream Recipe - Ice Cream Recipes

Ingredients:

• 3 - big ripe red tomatoes
• 1 cup - powdered sugar
• 4 tbsp - honey
• a pinch - salt
• 2 cups - thick whipped cream
• 3 tbsp - milk powder
• 1/4 tsp - dry ginger powder

Method

1. Dip tomatoes in boiling water for 10 minutes.
2. Discard water and peel the tomato.
3. Discard the seeds and reserve the pulp.
4. Churn the tomato pulp and sugar, ginger powder and milk powder into a smooth paste (without adding any water).
5. Fold in the cream and honey and whisk gently for 10 minutes till smooth.
6. Freeze in an air tight plastic container.
7. When a bit frozen, take out and whisk slowly for 10 more mins and refreeze.
8. Best left to freeze overnight.
9. Scoop out and serve on fruit salad with nuts, or serve plain.
10. You can add a drop of pink colour to ice cream mixture if you like...

Melon Ice Cream Recipe - Ice Cream Recipes

Ingredients:

• 1 - medium sized melon
• 1 1/2 litre - milk
• 3/4 cup - sugar
• 1 small packet - custard powder
• 1/2 cup - butter or cream
• essence

Method

1. Combine custard powder and sugar with some cold milk.
2. Boil rest of the milk.
3. When it comes to a boil add the custard and sugar in boiling milk.
4. Mash flesh of melon well and keep aside.
5. Add butter to boiled milk, when it cools a little pour in ice tray and refrigerate.
6. When set, remove from fridge, beat well with an egg beater, add mashed melon and mix well now add essence too.
7. Mix well pour in ice trays and refrigerate to settle.
8. Once set, the icecream is ready.
9. Decorate with nuts.

Mocha ice cream recipe - Ice Cream Recipes

Ingredients:

• 2 - eggs
• 3 cups - cream
• 5 tbsp - sugar
• 3 drops - vanilla essence or chocolate essence
• 2 tbsp - bournvita
• 1/4 cup - cashewnuts
• 1 tbsp - instant coffee powder
• 1/2 litre - milk
• chocolate biscuits for decoration

Method

1. Mix sugar, eggs, milk, coffee and essence
2. Beat well. Keep in the fridge.
3. Refrigerate the cream for some time and beat well but it should not form butter.
4. Mix the cream with the previous mixture and refrigerate for 20 minutes.
5. Then mix bournvita and again let it set.
6. Now decorate with cashewnutsand chocolate biscuits

Strawberry Ice Cream Recipe - Ice Cream Recipes

Ingredients:

• 3 egg yolks (beaten)
• 1/2 pint (250ml) milk
• 1/2 pint (250ml) double/heavy cream
• 4 oz (100g) sugar
• 2 cups of strawberries
• 1 teaspoon of vanilla essence

Method

1. Take the strawberries and mash them in with half the sugar (ie. 2oz or 50g) in a bowl. Place in the refrigerator whilst making the rest of the recipe.
2. In a separate saucepan, mix the egg yolks with the milk, salt and the remaining sugar. Place over a medium heat just to boiling point (stirring all the time). DO NOT LET IT BOIL.
3. Transfer the mixture into a chilled bowl to cool. When cool place in the refrigerator for up to 3 hours, remembering to stir the mixture from time to time. When cool, stir into the mixture the cream and vanilla essence and then blend in the strawberry/sugar mixture.
4. Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

Murg Masala in red chilli Recipe - Chicken Recipes

Ingredients:

• 500 g - chicken
• 8 to 10 - dried red chillies
• 3 tbsp - vinegar
• 2 - finely sliced onions
• 2 to 3 tbsp - tomato ketchup
• curry leaves
• 4 - garlic flakes
• 2 - slit green chillies
• 1 tbsp - corn flour
• 1 tsp - ginger garlic paste
• juice of 1 lemon

Method

1. In a mixer grind dried red chillies and vinegar to a fine paste.
2. In a bowl, take chicken, dried red chilly paste, corn flour, ginger garlic paste and lemon juice.
3. Mix thoroughly and keep aside for about an hour.
4. In a wok, heat oil and add curry leaves and garlic and allow them to splutter.
5. Add the sliced onions and fry until brown, add the chicken marinade and cook until done.
6. Serve with paranthas or rice.

Chutke chicken Recipe - Chicken Recipes

Ingredients:

• 1/2 kg - chicken, chopped
• 1 cup - onion, chopped
• 1/2 cup - dry coconut
• 1 tbsp - ginger-garlic paste
• 2 tsp - garam masala
• Salt to taste
• 1 tsp - turmeric
• 2 tsp - chilli powder
• Fresh coriander to garnish
• 2 tbsp - oil
• 1 tbsp - cashew nuts

Method

1. Grind onion and coconut make a to paste.
2. Put oil in a small cooker, add cashew and fry.
3. Add onion-coconut paste; fry and add washed chicken pieces, ginger-garlic paste, salt, turmeric and chilli powder.
4. Fry for 5 mins, cook covered.
5. Then cover and cook up to 3 whistles on medium flame.
6. Remove the lid after 10 mins, add garam masala, fresh coriander and mix well.
7. Chutke chicken is ready to serve.

Shahi paratha with chicken kheema Recipe - Chicken Recipes

Ingredients:

• 250g - chicken kheema
• 150g - chana dal
• 250g - maida
• 3 - egg white
• 2 tsp - garlic paste
• 2 tsp - lemon juice
• 1 tsp - black pepper powder
• 2 tsp - red chilly powder
• 2 - green chilli, finely chopped
• Coriander leaves, finely chopped
• Salt to taste
• 250 ml - oil

Method

1. Boil the chicken kheema and chana dal in some water and let it cool.
2. Then use your hands to mix it well, add the other ingredients (except maida and egg white).
3. Keep the mixture aside.
4. Now make a soft dough with maida and egg white.
5. You can use a little oil (but not water) if needed.
6. Leave the dough aside for 1 hour.
7. Make parathas with the chicken keema stuffing and fry well.
8. Serve with mutton or chicken curry.

Creamy Chicken Pasta Recipe - Chicken Recipes

Ingredients:

• Fussili Pasta
• Dolmoi Extra Mushroom (3-4 people)
• 1/2 tbsp - olive oil
• 100g - small onion
• Grated cheddar or mozzarella cheese
• 100 ml - thick cream
• 350g - chicken strips

Method

1. Dice the onion and fry in the olive oil for 2 mins.
2. Add the chicken strips, and fry gently for 1 min.
3. Add the jar of Extra Mushroom and simmer until the chicken is cooked and the sauce is hot.
4. Take off the heat, mix with cooked pasta, add the cream and stir.
5. Sprinkle the grated cheese liberally over the sauce, place under a grill for 2 mins, until cheese has melted.
6. Serves 4.

Green masala chicken Recipe - Chicken Recipes

Ingredients:

• 1kg chicken
• 1 large onion
• 1 Large bunch pudina/mint leaves
• 7-8 Green chillies
• 2tbsps Ginger-Garlic paste
• 1/2 tsp turmeric
• salt according to taste
• 1 big bunch fresh methi leaves or 2 tbsp kasoori methi
• Oil for cooking

Method

1. Clean chicken, rub with salt and pepper and shallow fry in oil till brown. Keep aside.
2. Make a paste of mint and green chillies. keep aside.
3. In a pan, add oil fry the onions till golden brown.
4. Add ginger garlic paste and turmeric.
5. After a few minutes, add methi leaves fry till transparent.
6. Add the chicken pieces, then add salt and the mint paste.
7. Fry till it changes colour and oil leaves the sides.
8. Add some water and cook till the chicken is tender.
9. Serve either with hot rice or rotis or with jeera rice.

Chicken Do Pyaza Recipe - Chicken Recipes

Ingredients:

• 1 kg - chicken
• 1/2 kg - onions, cut into rings
• 250g - curds
• 200g - onions
• 4 eggs
• 2 tsp - chilli powder
• 25g - garam masala (sabut)
• 2 tsp - salt
• 1 tsp - haldi (turmeric)
• 1 tsp - garam masala
• 1 tsp - coriander powder
• 250g - tomato puree
• 250g - oil
• 4 - boiled eggs

Method

1. Heat oil in a degchi and add sabut garam masala to it.
2. Make a paste of curds and 1/4 kg fried onions in a grinder and add along with ginger-garlic paste to the garam masala.
3. Add the remaining spices and cool.
4. Then add tomato puree and continue stirring while you add 1/2 litre water.
5. When it starts boiling, add the chicken and cook for 10 mins. and then add 4 eggs and 250 gms. onion rings.
6. Mix well and bring to a boil. Your dish is ready.

Chicken fry Recipe - Chicken Recipes

Ingredients:

• 1 kg chicken
• 1 medium onion
• 4-5 green chillies, slit lengthwise
• 2 tsp black pepper powder
• Juice of 2 limes 1 tbsp red chilli powder
• 2 tbsp ginger garlic paste
• 1/4 tsp turmeric powder
• Salt to taste
• Coriander leaves for garnishing
• Oil for cooking

Method

1. Wash chicken well and keep aside.
2. In a pan, add oil; then add onions fry till brown.
3. Add the ginger garlic paste, turmeric powder and chicken pieces and fry for some time.
4. Add red chilli powder and salt and fry for a few more minutes.
5. Add water and cook till almost done.
6. Then add green chillies, black pepper powder and lime and fry for a few minutes.
7. Garnish with fresh, chopped coriander leaves.
8. Serve hot with plain rice or rotis.

Reshmi Kebab Recipe - Chicken Recipes

Ingredients:

• 600g - boneless chicken breast
• 4 - eggs 2 tsp - salt
• 2 tsp - chilli paste
• 1/4 tsp - javitri cinnamon powdcr
• 20g - cheese spread
• 2 tsp - cream
• 1 - green chilli, chopped
• 5g - ginger, chopped
• A pinch of green coriander
• 20g - besan (gram flour)
• 2 tsp - ginger-garlic paste
• 15g - butter

Method

1. Slice chicken into 1&1/2 cm pieces.
2. Fry 20 gms. besan (gram flour) in butter till it is golden brown.
3. Cool it. Then put it in a large bowl and add chicken and other ingredients.
4. Whip eggs and add to the chicken.
5. Mix well and keep for 3 hours in the fridge.
6. Now arrange the 8-inch kebabs on the grill stick and grill for 6 mins.
7. Serve the kebabs with mint chutney.

Chicken Korma Recipe - Chicken Recipes

Ingredients:

• 1 kg - boneless chicken
• ½ kg - fried onion
• 200g - water melon kernel
• 250g - dahi (curds)
• ½ kg - milk
• 200g - oil
• 2 tsp - ginger-garlic paste
• 250g - tomato puree
• 2 tsp - chilli powder
• 2 tsp - salt
• 1 tsp - coriander powder
• 1 tsp - turmeric
• 25g - garam masala (sabut) 1 tsp - kasoori methi

Method

1. Heat oil in a degchi and add sabut garam masala.
2. Mix curds, water melon kernels and milk and whip.
3. Transfer ginger-garlic paste and this mixture to the degchi.
4. Cook well and add the remaining spices alongwith the onions.
5. Add 1/2 kg. of water and then the boneless chicken.
6. Cook for 10 mins.and add garam masala.
7. Your dish is ready for serving.

Goan Xacuti Recipe - Chicken Recipes

Ingredients:

• 800g chicken or any meat
• 2 medium onions
• 1 cup grated coconut
• 1 inch sticks of cinnamon
• 6 cloves
• 4 dry red chillies
• 1/2 tsp turmeric powder
• 2 tbsp poppy seeds (khus khus)
• 1 tsp ajwain
• 1 tsp cumin
• 1 tsp of peppercorns
• 1 tsp of fennel seeds (saunf)
• 4 Star-shaped black spice
• 1.5 tbsp coriander seeds
• 4-6 cloves of garlic
• 1/3 cup groundnut oil
• Salt to taste
• 1 tbsp of tamarind pulp
• 1/2 tsp grated nutmeg

Method

1. Wash skinless chicken and cut to small (12 total) pieces.
2. Peel and chop the onions.
3. Heat a little oil and slightly brown the grated coconut and keep aside.
4. Then dry roast cinnamon, cloves, red chillies, turmeric, khus khus, ajwain, cumin seeds, peppercorns, fennel seeds, star anise and
5. Coriander seeds till a nice aroma is given out.
6. Grind to a paste together with a little water, the garlic and coconut.
7. Heat the remaining oil in a thick-bottomed pan and fry the onions till brown.
8. Add the masala paste 2 tbsp at a time, stirring well in between, and cook till oil separates.
9. Add the chicken pieces and saute for sometime.
10. Add two cups of water and salt, bring to a boil.
11. Add tamarind pulp and grated nutmeg.
12. Simmer until meat cooks and serve hot with boiled rice or pav

Pepper Chicken Chettinaad - Chicken Recipes

Ingredients:
1 chicken cut to medium pieces
1 cup curd/ yoghhurt

• 4 tsp - garlic-ginger paste
• 2 tbsp - fresh coarsely ground peppercorns
• A few drops lime juice
• Cooking oil
• 3 - large onions, finely chopped
• 2 - ripe chopped tomatoes
• 1/2 tsp turmeric pwd
• salt � to taste
• 2-3 whole dried red chilies (to taste)
• 2 sprigs of curry leaves
• 1/2 tsp mustard seeds
• For garnishing: 1/4 cup each of chopped coriander, ginger juliennes & dessicated/grated fresh coconut

Method

1. Marinade the chicken pieces in well-beaten curd, half the garlic-ginger paste, pepper & lime juice for upto 1 hr.
2. Heat oil in a non-stick thick bottom vessel, fry onions in it & then add the remaining garlic-ginger paste & fry well again.
3. Add the tomatoes and stir fry till the oil separates.
4. Add turmeric & stir. Add the chicken-marinade mixture & add salt to taste - toss well & fry for 5-6 minutes.
5. Add 1 cup of water, cover and cook till the chicken is cooked.
6. In a small tempering-pan, heat 2 tbsp oil & toss in the red chillies & curry leaves.
7. Toss in the mustard seeds & when they stop spluttering, remove and pour at once over the chicken.
8. Garnish with ginger juliennes, chopped fresh coriander &/or grated or dessicated fresh coconut & serve with rice or Malabari parottas.

Chicken Muchboos Recipe - Chicken Recipes

Ingredients:

• 1 full 1kg - chicken
• 2 - large cut onions
• 1-inch - cinnamon stick
• 5 - cardamoms
• 3 to 4 - red dried chilies
• 5 - cloves
• 1/2 tsp - pepper corns
• 3 - bay leaves
• 1/2 tsp - garlic-ginger paste
• 2 tsp - salt
• cooking oil
• 1/2 tsp - red chili pwd
• 1/2 tsp - turmeric pwd
• 1/2 tsp - pepper
• 1/2 tsp - cumin pwd
• 1/4 cup - soy sauce
• 2 glasses - rice, washed & drained
• 4 glasses - water

Method

1. In a pressure cooker/vessel, fry chopped onions in 2 tbsp heated oil
2. Add whole spices (cinnamon, cardamoms, red dried chilies, cloves, tsp pepper corns, bay leaves) & fry well.
3. Add the garlic-ginger paste & salt & fry well.
4. Add the whole chicken & toss the spices over & around it and fry for 2 minutes tossing gently.
5. Add the water, cover & cook till the chicken is done (1 whistle on high & then simmer for 2 mins in a pressure cooker).
6. Take the chicken out from this vessel & add the rice to it.
7. Cook rice in this water & transfer onto a serving tray.
8. Smear the cooked chicken with the red-chilli, turmeric, cumin & pepper powders & the soy sauce and shallow fry on a frying pan in 2 tbsp heated oil.
9. Turn over & ensure both sides are well coloured to a dark red-brownish to golden-brown.
10. Place this cooked chicken on the rice tray & serve with a cold salad.

Note: This recipe can also be made with lamb.

Honey Sesame Chicken Recipe - Chicken Recipes

Ingredients:

• 1 3-pound chicken, cut into 10 medium size pieces
• 1/3 cup honey
• 2/3 cup sesame seed
• 1 tbsp lemon juice
• 1 tbsp soy sauce
• 1/4 cup melted margarine
• A pinch of ground garlic/garlic powder
• Freshly ground black pepper
• Salt to taste

Method

1. Pre-heat the oven to 400 degs.
2. Make a batter of the honey, lemon juice, soy sauce, margarine, garlic powder, salt and pepper.
3. Marinade the chicken in this mixture for 10 mins & then sprinkle with sesame seed.
4. Place the pieces on a non-stick baking pan.
5. Bake in preheated until chicken is cooked (check by piercing with a fork), opening occasionally & basting with pan drippings.
6. Serve with garlic bread, coleslaw, coke & fries.

Chicken chaap recipe - Chicken Recipes

Ingredients:

• 500g - chicken
• 100g - onion
• 4 flakes - garlic
• 75g - hung curd
• 1/4 tsp - nutmeg
• 1/2 tsp - garam masala powder
• 1 tbsp - dry coconut powder
• Salt to taste
• 1 pinch saffron colour
• 1 drop - mitta attar
• 2 tsp - oil

Method

1. Chop chicken into medium pieces.
2. Marinate chicken pieces with all the ingredients except oil in a bowl and keep aside for half an hour.
3. Heat oil in a kadai, add the marinated chicken.
4. Sprinkle some water and cook covered till the chicken is tender.
5. Garnish with shredded pista and serve with roti or rice

Stuffed chicken breasts recipe - Chicken Recipes

Ingredients:

• 4 chicken breasts

For the stuffing:

• 1 tbsp. oil
• 200 gms. mushrooms (chopped)
• 1/2 tsp. green chillies (chopped)
• 1/2 tsp. ginger (chopped)
• 1 tbsp. onions (chopped)
• Salt to taste
• 1/2 tsp. garam masala
• 20 gms. cheese (grated)
• 5 gms. nuts (cashewnuts, raisins etc.)

For the marinade:

• 80 gms. cream
• 25 gms. cheese (grated)
• A pinch of saffron
• 1/4 tsp. pepper (freshly ground)
• A pinch of cardamom powder
• Salt to taste

Method

1. Heat oil in a pan and add the onions, green chillies and ginger and saute until the onions are golden in colour.
2. Add mushrooms and saute at high temperature for a minute.
3. Add salt, garam masala and chopped cashewnuts and raisins. Stir well.
4. Remove from fire and add cheese.
5. Mix and set aside to cool.
6. Take a bowl and put together the ingredients for the marinade.
7. Slit the chicken breasts carefully, open them and stuff each breast with the stuffing and use toothpicks to wrap and hold the mixture inside.
8. Put the stuffed breasts in the marinade and keep in a refrigerator for half an hour or more.
9. Put in microwave oven which has been preheated to 180 deg C and cook till they are soft and golden (20 mins. or so).
10. Remove and sprinkle chaat masala.
11. Serve with a green salad

Chicken makhani recipe - Chicken Recipes

Ingredients:
For marinade 1:

• 800g - skinless, boneless chicken breast halves, cubed
• 1/2 tbsp - lemon juice
• 1/2 tbsp - chilli powder
• Salt to taste

For marinade 2:

• 1/2 cup - yogurt
• Salt to taste
• 2 tbsp - ginger garlic paste
• 1/2 tbsp - garam masala
• 1 tbsp - melted butter
• 1/2 tbsp - chilli powder
• 2 tsp - lemon juice
• 2 tsp olive oil

For sauce:

• 1/2 tbsp - butter
• 1/2 tbsp - garam masala
• 1/2 tbsp - ginger paste
• 1/2 tbsp - chopped garlic
• 1/2 tbsp - chopped green capsicum
• 1 cups - tomato puree
• 1/2 tbsp - chilli powder
• Salt to taste
• 1/2 cup - water
• 1/2 tsp - dried fenugreek leaves
• 1/2 cup - heavy cream

Method
For marinade 1:

1. Place chicken in a nonporous glass dish or bowl with lemon juice, chilli powder and salt.
2. Toss to coat; cover dish and refrigerate to marinate for 1 hour.

For marinade 2:

1. Drain yogurt in a cloth for 15 to 20 minutes.
2. Place in a medium bowl; mix in salt, butter, ginger garlic paste, garam masala, chilli powder, lemon juice and oil.
3. Pour yogurt mixture over chicken, cover again and refrigerate to marinate for another 3 hours.
4. Preheat oven to 200 degrees C.
5. Place chicken on skewers.
6. Place skewers in a baking dish and bake for 20 minutes, or until almost cooked through.

For sauce:

1. Melt butter in a pan over medium heat.
2. Stir in garam masala.
3. When masala begins to splutter, mix in ginger paste, chopped garlic and green capsicum.
4. Saute until tender, then stir in tomato puree, chilli powder, salt and water.
5. Boil, then reduce heat to low and simmer, stirring in the fenugreek.
6. Place chicken in sauce mixture.
7. Continue cooking for another 5 mins, or until chicken has absorbed the masala.
8. Stir in fresh cream before serving.

Thai chicken curry recipe - Chicken Recipes

Ingredients:

• 1 kg - diced chicken (preferably boneless)
• 250g - coconut milk
• 2 tsp - ginger garlic paste
• 1 cup - tomato puree
• 2 tsp - red chilly powder
• Oil
• Salt
• 300g - onions
• Red food colour, a pinch
• 1/2 tsp - turmeric powder
• 10 - peeled garlic cloves
• 4-5 - dried red chillies
• 2-3 tsp - cornflour
• 3 tsp - lemon juice
• Chopped corinader leaves

Method

1. Marinate chicken with cornflour, ginger-garlic paste and salt and lemon juice.
2. Prepare the tomato puree.
3. In a wok, heat oil and add the chicken marinade and the yellow paste.
4. Cook until oil starts separating, then add the coconut gravy and chopped coriander leaves cook until done.
5. Serve with rice.

For yellow paste:

1. In a mixer grind onions, turmeric, dried red chillies and garlic to a fine paste.
2. In a pan take coconut milk and to it add food colour and tomato puree.
3. Cook until it forms a fairly thick gravy and keep aside.

Thai yellow fried rice recipe - Chicken Recipes

Ingredients:

• 1.5 glasses white rice - washed & drained
• 2 tbsp Thai yellow curry paste
• 1/2 tsp turmeric powder
• 1 onion - chopped
• 1 inch stick cinnamon
• 3 cloves garlic, chopped
• 1 glass thick coconut milk
• A handful of chopoped fresh coriander or Thai basil leaves
• 1-2 cups firm tofu cubes
• 1 cube stock (veg/non-veg)
• 1/2 cup frozen peas
• 1 chopped capsicum/ bell pepper
• Salt & sugar to taste
• 4 tbsp olive oil
• 1/4 cup light soy sauce
• 2 tbsp fish/oyster sauce (optional)
• 2 tbsp Thai red-chilli paste/sauce
• 1 cup cooked boneless chicken, chopped (optional)

Method

1. Heat oil in a non stick deep vessel.
2. Fry the onions to pink followed by the garlic, cinnamon, stock cube and curry paste.
3. Fry well for 2 mins and then add the rice.
4. Toss and fold to coat the rice well - be gentle.
5. Fry for 1-2 mins, tossing in between.
6. Add the coconut milk, Thai basil leaves and 2 glasses water - taste & add salt and sugar.
7. Bring to boil, then simmer, covered till the grains are almost (3/4th) cooked.
8. Add the chopped capsicum, peas, tofu cubes (chicken pieces if non-veg) & soya sauce, cover the vessel and toss around.
9. Continue cooking till the rice is done.
10. Open and simmer until the grains dry up and are not too sticky (Do not toss or stir at this moment).
11. Transfer to a serving dish and garnish with chopped coriander, fish/oyster sauce and Thai red-chilli paste. Serve hot!

Barbecued Chicken Recipe - Chicken Recipes

Ingredients

• 1 Skinless broiler chicken
• 1 Cup low-fat yogurt
• 1/2 tsp Ginger
• 1/2 tsp Cumin seed
• 1/4 tsp Ground cloves
• 1/4 tsp Pepper
• 1/2 Cup low-fat buttermilk
• 2 Cloves garlic, minced
• 1/2 tsp Cinnamon
• Lime wedges

Method

1. Mix buttermilk, garlic, yogurt and spices in a big container.
2. Mix the chicken pieces and layer with the mixture.
3. Allow it to marinate for eight to twenty four hours in refrigerator.
4. Now grill it for 5 to 6 inches above hot coals for thirty minutes on each side, basting it every 10 minutes interval.

Makai ka Dhokla Recipe - Gujarati Recipes

Ingredients

• 1 cup Maize Flour (makai ka atta)
• ½ cup Sour Curd
• ½ cup Sweet Corn Kernels
• 2 tsp Ginger-Green Chili Paste
• ¼ tsp Asafetida (hing)
• 2 tsp Sugar
• 1 tsp Lemon Juice
• 1 tsp Fruit Salt
• 2 tsp Oil
• Water

For the Tempering

• 1 tsp Mustard Seeds (rai)
• 1 tsp Sesame Seeds (til)
• Pinch of Asafetida
• 1 tbsp Oil

For Garnishing

• 1 tbsp Coriander, chopped

Method

1. In a bowl, mix maize flour and sour curd, along with ½ cup of warm water, well enough to form a smooth batter. Keep the batter aside for at least 30 minutes.
2. To the batter, add in the sweet corn, ginger-chili paste, asafetida, sugar, lemon juice, and oil. Mix well.
3. Now add the fruit salt and mix the preparation gently.
4. Grease a 150 mm (6”) diameter thali with oil.
5. Pour the prepared batter into the thali and steam it for 15 to 20 minutes.
6. For the tempering, heat oil in a pan, add mustard seeds, sesame seeds and asafetida. Fry them until the seeds start crackling.
7. Remove the dhokla from the pot.
8. Pour the tempering over the prepared dhokla.
9. Use chopped coriander to garnish the dhokla.
10. Cut into pieces and serve hot.

Lilva rice Recipe - Gujarati Recipes

Ingredients

• 1-1/2 cups Rice, washed and soaked
• 1 cup Green Double Beans (Surti Papdi)
• 2 Cloves
• 2 Cinnamon Sticks
• 2 tbsp Ghee
• Salt to taste
• ½ cup Coriander Leaves
• I tsp Ginger, grated
• 1 tbsp Lemon Juice
• 3 Green Chilies
• ¼ cup Green Garlic

Method

1. Make a fine paste of coriander leaves, ginger, garlic and green chilies. Add lemon juice to this paste
2. Heat ghee in a pan and add cloves and cinnamon to it. Now add rice and mix it well by stirring.
3. Add boiled beans, freshly prepared paste, salt and four cups of warm water into the rice. Mix well the entire content.
4. Transfer this mixture into an earthen pot.
5. Place the earthen pot for 30 minutes in a preheated oven at about 200º C /400° F.
6. Take out the pot and serve the hot and spicy Lilva Rice with kadi.

Khasta Namkeen Recipe - Gujarati Recipes

Ingredients

• 3 tbsp Corn flour
• 100 gm Maida
• 1 tsp Ajwain
• 1/4 kg Ghee
• 3 tbsp Water
• 1/2 tsp Salt
• 1 tsp Mangrella (onion seeds)

Method

1. In a big bowl, combine corn flour, maida, ajwain, mangrella, and salt to taste.
2. Add 3 tbsp of ghee and water.
3. Knead the dough till soft.
4. Make small balls and roll out each of them to circular shape.
5. Cut them into half and grease with ghee.
6. Fold into triangular shape.
7. Heat oil and fry on low flame.

Asparagus Ginger Recipe - Appetizer Recipes

Ingredients:

• 1 bunch of asparagus
• 2 tablespoons olive oil
• 1 teaspoon cumin seed (jeera)
• 1 tablespoon minced ginger
• 2 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Method:

1. Break off the ends of asparagus, holding the stalk at both ends, bend the stalk until it snaps.
2. Cut them into about 2 inch pieces at a slight diagonal.
3. Heat the oil in a frying pan large enough to hold the spears over medium heat.
4. Add cumin seed after seeds crack add ginger, lemon juice, salt black pepper. Stir-fry for a minute and add the asparagus.
5. Stir-fry for about 4 to 5 minutes until asparagus are tender but still crunch.
6. Serve hot or at room temperature.

Serving suggestion:

• Sprinkle the shredded Parmesan cheese, or sprinkle cheddar cheese and melt it for few minutes in microwave oven.

Pav Vada Recipe - Appetizer Recipes

Ingredients

• 4 medium size boiled potatoes
• 2 tablespoons oil
• 1/2 teaspoon black mustard seeds (rai)
• 1/4 teaspoon turmeric (haldi)
• 1 teaspoon ginger paste
• 2 green chilies minced (hari mirch) adjust to taste
• About 2 tablespoons chopped cilantro (hara dhania)
• 1 1/2 teaspoon salt adjust to taste

For Batter

• 3/4 cup gram flour (besan)
• About 2 tablespoons chopped cilantro (hara dhania)
• 1/2 teaspoon salt adjust to taste
• About 1/4 cup of water

Peanut Chutney

• 2 tablespoons of shelled peanuts
• 1 tablespoons sesame seeds
• 1 tablespoons dry coconut powder
• 4 whole dry red chilies adjust to taste
• 1/2 teaspoon salt adjust to taste

Also Needed

• Oil to fry
• 6 buns

For Garnishing

• 1/4 cup tamarind chutney
• 1/4 cup hari cilantro chutney
• 1 thinly sliced tomato
• Some lettuce leaves

Method

Peanut Chutney

1. Dry roast peanuts on medium heat until peanuts lightly change color. Add red chilies and roast for another minute until chili become dark. Reduce the heat to low, add sesame seeds and roast for another minute. Turn off the heat, add coconut powder and mix it well.
2. Transfer the peanut mix into a bowl.
3. Wait until the peanut mix cools off. Grind it to make it a coarse powder. Adjust salt to taste. This is a dry powder chutney.

Batter

1. Mix gram flour, salt and cilantro (hara dhania), and add water slowly to make a thick but smooth batter. Set aside.

Vada

1. Peel and mash the boiled potatoes keeping the crumbly in texture.
2. Heat two tablespoons of oil in a pan on medium heat.
3. Add mustard seeds and as the seeds crack add mashed potatoes, ginger paste, minced green chili, turmeric, and salt.
4. Stir fry for about 3 minutes over medium heat. Add cilantro mix it well. Turn of the heat.
5. After mixture cools off, divide the potato mix slightly bigger than a golf ball.
6. Make them into smooth ½ inch thick patties, rolling between slightly greased palms.
7. Heat oil in a frying pan on medium high heat.
8. The frying pan should have about 1 ½ inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.
9. Dip the potato patties into the batter one at a time, making sure the patties are completely covered by the batter. Then, slowly drop them into the frying pan.
10. Vada will take about 4 to 5 minutes to cook.
11. Turn them occasionally. Fry the vada until both sides are golden-brown.

How to Serve Pav Vada

1. Take one pav bun, slit in half, spread the cilantro chutney and tamarind chutney to each pav as desired.
2. Next sprinkle the peanut chutney.
3. Place the potato vada, lettuce leave and sliced tomato on one half of the bun.

Khaman Dhokla Recipe - Gujarati Recipes

Ingredients

• 2 Cups Besan
• 1 tsp Sugar
• 2 tbsp Lemon juice
• 2 tbsp Curd
• 4 Green chillies
• 1/2 tsp Mustard seeds
• 1/2 tsp Sesame seeds
• Shredded coconut powder
• 6 tsp Oil
• Fresh coriander leaves
• 1 Pinch soda

Method

1. Mix besan, oil, salt and sugar.
2. Add chilli powder, lemon juice, curd and boiled water to make a paste.
3. Now add soda.
4. Take a container and pour the paste in it.
5. Steam cook it in a pressure cooker it for 15 minutes.
6. Keep it for cooling.
7. Khaman is ready.
8. Heat the oil.
9. Add mustard seeds, sesame seeds and green chillies.
10. Fry it for minutes.
11. Cut the khamman into square pieces.
12. Spread fried green chillies and seeds on pieces.
13. Adorn with shredded coconut powder and coriander leaves.

Khakra Recipe - Gujarati Recipes

Ingredients

• 2 Cups flour
• 1 Cup kasoori methi
• 2 tbsp Red chilli powder
• 4 tbsp Ajawin
• 2 tsp Salt
• 6 tbsp Ghee

Method

1. Mix flour, kasoori methi and ajwain.
2. Add salt, ghee and red chilli.
3. Add water to make dough.
4. Keep it for1/2 an hour.
5. Roll out patties from this dough
6. Place it in tortilla maker and close its lid.
7. Keep it till it turns crisp.
8. Serve it with green chutney.

Gujarati Khichu Recipe - Gujarati Recipes

Ingredients

• 1 cup Millet (Jowar) Flour
• 1 tsp Ginger-Green Chilli Paste
• 1 piece large Garlic, grated
• 1 tsp Sesame (Til) Seeds
• 1 tsp Curd
• 1 tsp Oil
• 1 ½ cup Water
• Salt to taste

For Garnishing

• 1 tsp Sesame Oil
• 1 tbsp Coriander Leaves, chopped

Method

1. Take a clean microwave bowl and put all the ingredients in it.
2. Slowly, add water and keep stirring the mixture continuously, to avoid formation of lumps.
3. Cook this smooth mixture in the microwave for 5 about minutes on high temperature.
4. Serve hot, garnished with sesame seeds and chopped coriander leaves.

Gujarati Handvo Recipe - Gujarati Recipes

Ingredients

• 2 cups Rice
• 1 cup Toovar Dal (Arhar)
• 1/4 cup Urad Dal
• 1/4 cup Split Green Gram (Green Moong Dal)
• 1/4 cup Split Bengal Gram (Chana Dal)
• 1/4 cup Wheat (optional)
• 1 cup Sour Curd
• 2½ cups White Pumkin (Lauki) (grated)
• 4 tbsp Oil
• Juice of 1/2 Lemon
• 1 tsp Soda-bi-carb
• 2 tbsp Sugar
• 1 tsp Chilli Powder
• 1/2 tsp Turmeric Powder (Haldi)
• 3 tbsp Green Chilli-Ginger Paste
• Salt (to taste)

For Tempering

• 2 tsp Mustard Seeds
• 2 tsp Sesame Seeds (Til)
• 2 tsp Carom Seeds (Ajwain)
• 1/2 tsp Asafetida (hing)
• 4 tbsp Oil

Method

1. Wash rice and all the lentils (dals). Soak them for around 4-5 hours. Now, drain the water and keep them aside.
2. Using the grinder, make a paste of the rice and lentils and pour sour curd into it. Mix well.
3. Keep the mixture overnight, to let it ferment.
4. Now, take a large bowl and put the oil in it. After it gets hot, add green chili-ginger paste and saute it for a few seconds.
5. Add wheat, grated pumpkin, soda bi-carb, chili powder, sugar, lemon juice, salt and turmeric powder to the pan and mix it well.
6. Take a greased thali and pour this batter in it.
7. Now, take a saucepan and heat 4 tbsp oil in it, to prepare tempering.
8. When the oil is hot, put mustard seeds in it and let them crackle.
9. Now, put asafetida, sesame seeds and ajwain and fry them for a few seconds.
10. When the sesame seeds turn brown, pour the mixture over the prepared batter.
11. Bake the dish in a preheated oven for 30 to 35 minutes at a temperature of 200 degree C (400 degree F).
12. When the crust turns brown, it means that your handvo is ready to eat.

Gujarati Kadhi Recipe - Gujarati Recipes

Ingredients

• 4 tsp Besan
• 1 Pinch turmeric powder
• 1/2 tsp Cinnamon powder
• 2 Cups sour curd
• 1/2 Inch Ginger, chopped
• 2 Green chillies, chopped
• Handful Coriander leaves
• 2 tsp Oil
• Salt to taste

For seasoning:

1. 1 Pinch asafoetida
2. 1/4 tsp Mustard seeds
3. 1/4 tsp Cumin seeds
4. Few curry leaves

Method

1. Beat the yogurt and pour 2 cups water in it.
2. Add turmeric powder, besan and salt. Stir the contents well.
3. Prepare paste of cinnamon, ginger, chilies and coriander leaves.
4. Keep the curd mixture on low flame. Stir constantly while boiling.
5. Add the above prepared paste and bring to boil again.
6. Heat oil in a frying pan and saute all seasoning ingredients.
7. Add this spluttered seasoning to the kadhi.
8. Garnish with coriander leaves.
9. Serve with rice.

Gujarati Ghughra Recipe - Gujarati Recipes

Ingredients

For Dough

• 4 cups Plain Flour (maida)
• ½ tsp Asafoetida (optional)
• 4 tbsp Melted Ghee
• Salt (as per taste)
• Oil (for deep frying)

For Stuffing

• 3 tsp Sugar
• 2 tsp Sesame Seeds (til)
• 1 tsp Asafoetida (hing)
• 3 tsp Ginger-chilli Paste
• 4 tsp Chopped Coriander
• 1 tsp Cumin Seeds (jeera)
• 4 cups Green Peas
• 8 tbsp Grated Coconut
• 2 Lemon Juice
• 4 tbsp Oil
• Salt (as per taste)

Method

1. Take the flour and sieve it to remove unwanted particles from it. Add salt and asafoetida.
2. Mix melted ghee and water in it and make firm dough. Now, make 20- 30 small balls out of it and keep it aside.
3. Prepare stuffing by grinding the peas.
4. Now, heat the oil in a saucepan and put asafetida & cumin seeds in it. Let the seeds crackle.
5. Add mashed peas and stir, mixing in a few drops of water.
6. Now, cover the pan with a lid and let the mixture cook for some time.
7. When it is cooked, uncover it and let it dry for some time.
8. Put the mixture on a plate and let it cool. Add sugar, sesame seeds, lemon juice, salt, ginger-chilli paste, coriander and grated coconut to it and mix well.
9. Roll out the balls that you had prepared out of the dough into a 3 inch circle and put one spoon of the stuffing mixture in the centre of each circle.
10. Tenderly fold the circle into semicircle and seal the edges using a drop of water.
11. Decorate the edges of the semicircle using thumb and forefinger.
12. Heat oil in pan and deep fry the stuffed balls in it, until they become brown in color.
13. Serve hot with chutney.

Doodhi Muthia Recipe - Gujarati Recipes

Ingredients

For the muthias

• 2 cups White Pumpkin (lauki), grated
• 1 Onion, grated (optional)
• 1 cup Whole Wheat Flour (gehun ka atta)
• ¾ cup Semolina (rawa)
• ½ cup Bengal Gram Flour (besan)
• 2 tbsp Green Chili-Ginger Paste
• ½ tsp Turmeric Powder (haldi)
• ½ tsp Garam Masala
• ½ tsp Cumin Seeds (jeera)
• ½ tsp Fennel Seeds (saunf)
• Juice of 1 ½ Lemons
• 2 tbsp Sugar
• 2 tbsp Coriander, chopped
• 4 tbsp Oil
• ½ tsp Soda-bi-carbonate
• ½ tsp Asafetida (hing)
• Salt to taste

For the tempering

• 2 tsp Mustard Seeds
• 1 tbsp Sesame Seeds (til)
• ½ tsp Asafetida (hing)
• 4 tbsp Oil

For garnishing

• 2 tbsp Coriander, chopped
• 2 tbsp Coconut, grated

Method

1. Strain pumpkin and onion to remove excess water. Keep the liquid aside to use for kneading dough.
2. Combine pumpkin, onion, whole wheat flour, semolina, Bengal gram flour, green chili-ginger paste, turmeric powder, garam masala, cumin seeds, fennel seeds, lemon juice, sugar, coriander, oil, soda-bi-carbonate, asafetida and salt in a large bowl and knead the mixture to form soft dough.
3. Add the vegetable strained liquid to the dough if required.
4. Oil your hands and divide the dough in 3 parts.
5. Roll out each part into a cylindrical shape about 8 inches long.
6. Steam the muthias for 25 to 30 minutes or until they are done. Insert a toothpick in the centre of the muthias and if it comes out clean, they are done.
7. Cool them and slice into ¾ inches long pieces and keep them aside.
8. Heat oil in a pan. Add mustard seeds. When they start crackling, add the sesame seeds and asafetida.
9. Add the sliced muthias to the oil and fry for about 5 to 10 minutes. Remove them when they turn light brown in color.
10. Garnish them with coriander and coconut.
11. Serve hot with green chutney.

Dal Dhokli - Gujarati Recipes

Ingredients

For Dal

• 1½ cup Tuar Dal (pressure cooked and churned)
• 2 Tomatoes (chopped)
• ½ cup Groundnuts (boiled)
• ½ inch Ginger (chopped)
• 3 Green Chilies (slit)
• 4 Curry Leaves
• 1 tbsp Jaggery
• 1 tbsp Tamarind Pulp
• 1 tsp Red Chili Powder
• 1 tbsp Turmeric Powder
• ¼ tsp Asafetida Powder
• 1 tsp Cumin Seeds
• 1 tbsp Coriander Leaves (chopped)
• 1 tsp Desi Ghee
• 1 tbsp Oil
• 3 cups Water
• Salt to taste

For Dhokli

• 1½ cup Wheat Flour
• ½ cup Chana Dal Flour
• 1 tbsp Cumin Powder
• ¼ tsp Asafetida Powder
• ¼ tsp Turmeric Powder
• 2 tbsp Oil
• ½ tsp Red Chili Powder
• Water (for kneading dough)
• Salt to taste

Method

1. Add all the ingredients required for dough in the bowl and knead the dough. It can be made smoother by adding a little oil after kneading. Keep it aside.
2. Now heat oil in a kadhai and put cumin seeds into it. When seeds start spluttering, add asafetida powder, turmeric powder, red chili powder and dal into the oil.
3. Fry them for a minute. Add water, salt, ginger, green chilies, curry leaves, tomatoes, jaggery, tamarind and boiled groundnuts to it. Now boil the dal on medium flame.
4. Now roll out chapattis of the dough.
5. Cut the chapattis into squares or diamond shape. Add them in the boiling dal and let them cook for 5 minutes.
6. Garnish it with chopped coriander leaves and little desi ghee.
7. Dal Dhokli is ready to serve.

Dabeli Recipe - Gujarati Recipes

Ingredients

• 15 Small hamburger buns
• 1 Onion, chopped
• 1/2 Cup fresh coriander, chopped
• 1/2 Cup sev
• 1/2 Cup peanuts, roasted
• 2 tsp Fresh garlic chutney
• 1/2 Cup fresh pomegranates
• 6 tbsp Khajur imli ki chutney
• Butter or oil, for cooking

For Dabeli Masala:

• 1 Red chili
• 1/2 Inch cinnamon sticks
• 1 tsp Coriander seeds
• 1/4 tsp Cumin seeds
• 2 Cloves

For The Filling:

• 1 Cup boiled and mashed potatoes
• 1 Pinch asafetida powder
• 2 tbsp Khajur imli ki chutney
• 1/2 tsp Cumin seeds
• 1/2 Cup water
• 2 tbsp Oil
• Salt to taste

Method

1. Roast the masala ingredients in a pan for about 2 to 3 minutes.
2. Grind them to make a fine powder in a blender, set aside
3. For the filling, heat the oil in a pan and add the cumin seeds to it, until they crackle.
4. Add the asafoetida, dabeli masala, potato, water and salt, mix well.
5. Remove them from the heat, combine khajur imli ki chutney and mix well.
6. Divide it into 15 parts, set aside.
7. Cut the burger buns into halves and cook them in a pan using a little butter.
8. Now put a portion of the filling on the lower half of each bun.
9. Top it with the chopped onion, sev, coriander, pomegranate, peanuts, garlic chutney and khajur imli ki chutney.
10. Sandwich it with the top halves of the burger buns and serve it.

Cucumber Raitha - Gujarati Recipes

Ingredients

• 1 medium Cucumber (grated)
• 4 cups Fresh Curd (yogurt)
• Chili Powder
• Jeera Powder
• Salt

Method

1. Make the curd smooth by beating it lightly.
2. Add the grated cucumber, chili powder, jeera powder and salt.
3. Mix thoroughly and set to chill.
4. Serve chilled.

Cheekoo Halwa Recipe - Gujarati Recipes

Ingredients

• 8 Sweet Chikoos
• 3/4 Tea cup milk (boiled)
• 1/4 Cup sugar or as per taste
• 160 Grams khoya (grated)
• 1 tbsp Ghee (melted)
• Some pieces of almond for garnishing

Method

1. Peel and smash chickoos.
2. Put chikoo pulp in a heavy saucepan.
3. Add milk and boil it, stirring constantly.
4. When some thickness appears, add khoya and cook, stirring constantly.
5. Add sugar and ghee.
6. Cook on low heat for 2-4 minutes turning the mixture constantly.
7. Take off heat and let it cool a bit.
8. Now garnish with almonds and serve it hot.

Badam Doodh Recipe - Beverages Recipes

Ingredients

• 1/4 cup Almonds (blanched and roughly chopped)
• 4 cups Milk
• 3-4 tbsp Honey
• A pinch oF Green Cardamom Powder
• A pinch oF Nutmeg Powder
• 1-2 leaves oF Silver Varq

Method

1. Take a thick bottomed vessel and boil the milk in it.
2. Lower the flame and add chopped almonds. Allow it to simmer for fifteen minutes.
3. Now add green cardamom powder and nutmeg powder to the milk and bring it to boil again.
4. Put off the flame and add honey to the milk.
5. Pour out in earthen cups and garnish with silver varq.
6. Serve hot.

Autumn Cocktail Recipe - Beverages Recipes

Ingredients

• 12 oz Zima (alcopop)
• 1 oz Cognac

Method

1. Mix both the cognac and zima into a cocktail shaker half-filled with ice cubes.
2. Shake gently, strain into a highball glass, and serve.

Gujarati Bread Dhokla Recipe from Gujarati Recipes

Ingredients

• 7-8 slices Bread
• 2 tbsp Coconut (grated)
• 2-3 Green Chillies (chopped)
• ¼ tsp Ginger (grated)
• 1 cup Yogurt
• ½ tsp Red Chilli Powder
• ½ tsp Amchoor Powder
• ½ tsp Mustard seeds
• 1 twig Curry Leaves
• 1 tsp Ghee
• Salt to taste

Method

1. Mix yogurt, chopped green chilies, amchoor powder ginger and salt in a bowl.
2. Remove the edges of the bread slices and cut each slice into 4 squares.
3. Spread the above-made mixture onto each square and join two squares to form a tiny sandwich.
4. Heat ghee in a frying pan, add mustard seeds and curry leaves to it.
5. When the seeds splutter, place the sandwiches in the pan and fry on both sides.
6. Garnish with chopped coriander leaves and grated coconut.
7. Bread Dhokla is ready to eat. Serve it hot with chutney.

Basundi Recipe - Gujarati Recipes

Ingredients

• 1 litre Milk
• 1/2 cup Sugar
• 1/2 tsp Cardamom Powder
• 1/2 cup Chopped Dry Fruits

Method

1. Bring the milk to boil in a pan and simmer it till it gets reduced to half.
2. Add sugar and cook for some more time till it gets thickened.
3. Now add cardamom powder and put off the flame.
4. Allow it to cool. Garnish with chopped dry fruits.
5. Basundi is ready. Serve chilled.

Banana Raita Recipe - Gujarati Recipes

Ingredients

• 3 Bananas, peeled and chopped
• 1 Cup plain or vanilla yogurt
• 1 Wedge lemon
• 1/2 Cup shredded coconut

Method

1. Stir-fry coconut in a pan.
2. Pour a little lemon juice over bananas (to keep it from browning).
3. Smear bananas with yogurt (vanilla) and top with toasted coconut. Serve.

Banana Chutney Recipe - Gujarati Recipes

Ingredients

• 6 Bananas (ripe and chopped)
• 4 tbsp Raisins
• 4 tbsp Almonds
• ¾ cup Vinegar
• 3 tbsp Salt
• 2 Cardamoms
• 1/8 tbsp Cinnamon Powder
• ½ cup Sugar
• 2 Cloves (ground)
• ½ tbsp Red Chili Powder

Method

1. Cook the bananas with vinegar and sugar until it is pulpy.
2. Remove from heat and add all the other ingredients.
3. Fill the mixture in a bottle.
4. Store in a fridge and serve after two days.

Achari Paneer Recipe - Gujarati Recipes

Ingredients

• 1 cup Paneer (cottage cheese), cubed
• 1 tsp Fennel Seeds (saunf)
• ¼ tsp Mustard Seeds
• 5 to 6 Fenugreek Seeds (methi)
• 1 tsp Onion Seeds (kalonji)
• ½ tsp Cumin Seeds (jeera)
• ½ tsp Asafetida (hing)
• 1 Onion, sliced
• ½ tsp Turmeric Powder (haldi)
• ½ tsp Chili Powder
• ½ tsp Black Salt (sanchal)
• ¾ cup Curd
• 1 tsp Plain Flour (maida)
• 3 tbsp Coriander, chopped
• 1 tbsp Oil
• Salt to taste

Method

1. Take a small bowl and mix the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds and asafetida.
2. Heat oil in a pan and add the seeds mixture.
3. When the seeds start crackling, add onion and sauté till it turns translucent.
4. Add the paneer, turmeric powder, chili powder, black salt and stir fry for sometime.
5. Add in the curd and sprinkle the plain flour. Mix the preparation well.
6. Sprinkle coriander and salt and bring the mixture to a boil.
7. Remove from heat and serve hot, with rice or rotis.

Appletini Recipe - Mocktail Recipes

Ingredients

• 1 fluid oz Vodka
• 3 tbsp White Sugar
• 1 tsp Cinnamon
• 1 slice Apple
• 1 fluid oz Cranberry Juice
• 1 fluid oz Sour Apple Schnapps

Method

1. Make a sugar mixture in a small bowl by stirring together sugar and cinnamon.
2. Rim a chilled martini glass in the cinnamon-sugar mixture.
3. Pour cranberry juice, vodka and schnapps over ice in a cocktail shaker.
4. Cover and shake until the outside of the shaker is frosted.
5. Strain into the rimmed martini glass, and garnish with a slice of apple to serve.

Apple Sour Whisky Recipe - Mocktail Recipes

Ingredients

• 1 1/4 oz Apple juice
• 1 1/2 oz Whisky
• 3/4 oz Triple Sec (orange-flavored liqueur)
• 1/4 oz Lemon juice
• 2 dashes Orange bitters
• Ice cubes

Method

1. Mix the ingredients into a cocktail shaker with ice cubes.
2. Shake well.
3. Strain into a chilled old-fashioned glass over ice.