Chaat green chutney:

3 3 1 1 1 1 1 cup number number cup piece tsp tbsp coriander leaves Green chilies lemon juice Mint leaves onion salt sugar

Wash and clean the mint and coriander leaves. In a blender add mint,coriander leaves, green chillies, salt, sugar, onions, lemon juice Grind it till chutney turns smooth.

Recipe of Channa Masala

Ingredient Name channa channa masala pdr coriander leaves cumin ginger garlic paste gr chillies lime oil onion salt tomatoes turmeric (optional) whole garam masala Unit grams grams springs pinch tbsp number number tbsp number to taste number pinch piece Quantity 200 25 1 1 1 2 1 3 2 1 2 1 few

Directions | How to make Channa Masala

Soak chole in water overnight or to cook the same day soak them in warm water for atleast 5-6hrs Pressure cook chole Drain the chole, reserve the liquid Chop up onion, tomatoes Heat oil in a deep saucepan and add cumin seeds whole garam masala When the cumin seeds change color add chopped onion to it and saute till they are brown Add the Ginger-garlic paste to it and saute for couple of minutes Add all the tomatoes dry powders to it and saute add salt Saute the tomatoes till they are soft and mushed up,

Add the chole to the mixture and mix gently so that chole are properly coated in the mixture Add the reserved water depending on the gravy you need, check and adjust the seasoning Simmer the stove and cook covered for 5-6 minutes and garnish it with cilantro leaves Serve it with bhature, puri or chapatti with sliced onion and lemon wedge by the side chole bautra is just awesome - make it a point to make it soon

Recipe Tips
cook you channa pretty well as shown in video

Serving Ideas
best with poori and batura can go pretty good with naan or chapati

Recipe of Kadai Paneer

Ingredient Name Bell pepper Butter Chilly powder Coriander seeds Cream Cumin seeds Fennel seeds Garam masala Onions (medium size) Paneer Pepper corns Red chilly whole Salt Sugar Tomato puree Unit number tbsp tbsp tbsp tbsp tsp tsp tsp number grams number number to taste tsp grams 1/2 250 Quantity 1 2 1 1 2 1 1/2 1 1 300 9 4

Directions | How to make Kadai Paneer

Heat a pan add pepper corn, red chilly, coriander seeds, cumin seeds, fennel seeds (optional) dry roast these ingredients till the flavor comes out then add fenugreek leaves, roast them transfer in to a plate and let it cool down make a coarse powder in the mortar pestle. Divide into two parts one is slightly finnier, and another is coarse powder. Heat butter in a pan add made finnier powder cook this masala in the butter, add chilly powder, garam masala powder, onion, bell pepper, and then add tomato puree (blanched remove the skin and cut them in to small pieces) let this cook till raw flavor is gone add salt, sugar, paneer (fry them) Sprinkle kadai masala and add coriander leaves, cream mix it well. Serve this hot along with naan, roti. Recipe of DAL MAKHNI Ingredient Name Unit Quantity chopped ginger chopped green chillies tsp tsp 1 1

coriander leaves for garnishing coriander powder fresh cream garam masala powder oil onion red chillie powder sabut urad dal, soaked overnight salt tomatoes

bunch tsp cup tsp tsp number tsp cup to taste number

1 small 1 1/2 1 3 1 1 1/2

Directions | How to make DAL MAKHNI

Pressure- cook the soaked dal with little oil and salt. Heat oil in a kadhai and add onion, add little salt and saute till onion turns golden brown in colour. Add ginger,and mix for few min. Add tomatoes and fry , add green chilli, red chilli and coriander powder , garam masala and mix for few min. Add daal and mix well for 15 min. Add cream and mix , leave to simmer, stirring occasionly. Serve hot, garnished with chopped coriander leaves.

Recipe Tips
Serve hot with paratha

Recipe of Rava Delight

Ingredient Name almond, chopped cardamom Chopped coriander leaves ghee grated coconut pista, chopped pure ghee raisen, chopped rava sugar water Unit tbsp number to taste tbsp grams tbsp cup tbsp grams grams cup 1 100 2 3/4 2 500 500 1 1/4 Quantity 2 5

Directions | How to make Rava Delight

1. Mix sugar and water, stirring on low heat.

2. 3. 4. 5. 6. 7. 8.

When sugar began to melt, add 1 tbsp ghee. Simmer to become one thread chash, stir occasionlly. In another pan, heat ghee and add rava. Stir on low heat till aroma comes and turns light brown. Add chash, nuts, cardamom and stir. When mixture leave sides starts become mass spread on a grease tray. Let it cool, cut into diamond shape pieces and store.

Recipe of Rava Kichidi Ingredient Name Butter Chopped Beans Chopped Onion Curry leaves ,Mustard for seasoning Grated Carrot Green Chillies Green Peas oil Rava ( Sooji ) salt

Unit tbsp cup cup leaf cup number cup tsp cup to taste

Quantity 1 1/2 1/2

1/2 3 1/2 1 2

Directions | How to make Rava Kichidi

In a sauce pan melt 1/2 tbsp butter, then add the oil. To this add the Mustard and allow to split , followed by curry leaves,chopped onion, chillies and fry for 3 miutes. Then add the vegetables and fry for 3 more minutes, to this add 4 & 1/4cups water ,salt and allow it to boil. To the boiled mixture add sooji with constant stirring in low flame. Put in medium flame for 5 minutes, and when it is done add the 1/2 tbsp butter and leave in sim for about 10 minutes. Serve hot with Coconut Chutney Recipe of Rawa Paniyaram Ingredient Name Unit Quantity All Purpose Flour Cardamom Cooking Soda egg oil Rawa (Sooji) Riped Banana Sugar cup number tsp number to fry cup number cup 1 1/2 3/4 1/2 2 1/4 1

Directions | How to make Rawa

Paniyaram
1. 2. 3. 4. 5. 6. Beat egg to fluffy. Now add sugar, rawa, flour, soda, powdered cardamom & mix well. Mash the banana & add to the mix. The mix should be thick like vada mix, if it is so thick you can add very little water. Leave the mix to set for atleast 20 minutes. Now heat the oil in frying pan & drop small balls of mix with a spoon Fry till it turns gloden brown & drain in a paper towel.

Recipe of Suji Ka Halwa (Semolina Pudding) Ingredient Name cardamom (Elaichi) cashew nuts ghee, butter or margarine raisin raisin sugar suji (semolina) water whole milk

Unit tsp tbsp tbsp tbsp tbsp cup cup cup cup

Quantity 1 2 3 2 2 3/4 1 1.5 1.5

Directions | How to make Suji Ka Halwa (Semolina Pudding)

Heat ghee, butter or margarine in a wok.

Add Add

Cardamom Semolina and

and

heat

few

seconds

in in

medium

heat.

heat for few minutes with

constant stirring

low-medium heat.

Add sugar and half of both raisin, and cashew. Heat few more minutes in low-medium heat.

Add water and milk. Mix well and heat until you get desired consistency. (Usually somewhat like watery dough or thick pudding) Garnish with remaining raisin and cashew nuts.

Serve either hot (preferred) or cold.

Recipe of Chickn in Red chilli paste Ingredient Name Unit Quantity

Chicken

grams

1000

Coconut(Optional)

piece

Curry Leaves

bunch

Ginger Garlic Paste

Oil

tbsp

Red Chilli Powder

tbsp

Red Chillies

number

12

Salt

to taste

Small Onion

cup

Turmeric Powder

tbsp

Directions | How to make Chickn In Red Chilli Paste

Clean, wash and skin the chicken. Cut the chicken into 12-14 pieces. Saute Onions, Red Chillies, Ginger Garlic paste. Add Turmeric powder and saute again. Grind these ingredients to a fine paste. Heat oil in a Kadai and fry this paste till it starts separating from the sides of kadai. Add Chicken, Chilli powder

,cover the kadai and cook the thick curry(don't add water) in low flame till the chicken becomes tender. Cut coconut in to small pieces and fry in oil(optional) and add to chicken. Garnish with curry leaves. Recipe of Chicken with Basil and Chilli Ingredient Name Unit Quantity

chicken fillets

grams

500

chilli paste

tsp

fish sauce or salt to taste

tbsp

fresh basil leaves

leaf

20

garlic

clove

green beans

number

10

oil

tbsp

sugar

tbsp

Directions | How to make Chicken With Basil And Chilli

1. Slice chicken, chop garlic, cut beans into 1 c.m. long pieces, chop basil leaves. 2. Heat oil in a wok or a pan, add garlic and roast for a minute.
3. Add chilli paste and roast.

4. Add chicken and stir-fry for two minutes. 5. Add fish sauce or salt, sugar and beans and continue to stir-fry. 6. Reduce heat and add the basil leaves.
Recipe of Chicken Curry Ingredient Name Unit Quantity

Cardamom

oz

3-4

Chicken drumsticks or thighs

number

10

Cinnamon

piece

2-3

Cumin Powder

tsp

Garlic

clove

3-4

Ginger

grams

50

Onions

number

Red Chilli powder

tsp

1/2

Salt

tsp

1-2

Tomato

number

Tumeric powder

tsp

3/4

Directions | How to make Chicken Curry

Remove the skin from the chicken then wash it thoroughly four to five times. Peel the skin off the onions and finely chop them. Shred the garlic into very fine pieces and mash or cut the ginger. Grind the whole cinnamon and cadamom (with shells) together to a coarse powder. Pour enough oil to just cover the base of a dry medium to large saucepan and heat until the oil is very hot but not smoking. Add the garlic and the onions to the oil . Fry until the onions brown. Remove the saucepan from the heat and leave to stand. Place all the spices (tumeric, cumin powder and chilli powder) into a small cereal bowel. Add about half a cup of water and mix. Pour the spice mixture into the onions. Fry on a medium heat until most of the water evaporates but ensure that the spice mixture does not burn. Add the chicken and stir until all the chicken is coated. Reduce to low heat. Add the salt, tomato and ginger and cook for 10 - 15 minutes. Then add enough water to just cover the chicken. Place a lid on the saucepan and bring to boil. Reduce to medium heat and simmer for 30 minutes or until the chicken is tender. Add the cadamom / cinnamon powder 10 minutes before the chicken is served. Mrs Pal's chicken curry is ready to be served straight away but tastes even better the next day! Start the recipe as above but add the chicken first into the onions, then the spices directly onto the chicken, followed by tomato, ginger and salt . Stir vigorously for 5 minutes on a high heat and add enough water to cover the chicken. The curry is ready in 30 minutes.
Recipe of Curry Vegetable Dip Ingredient Name Unit Quantity

chopped green onion

tsp

curry powder

tsp

1/4

grated carrot

cup

1/4

ground black pepper

tsp

1/8

mayonnaise

tbsp

plain yogurt

cup

sugar

tsp

Directions | How to make Curry Vegetable Dip

Combine yogurt, carrots, mayonnaise, green onions, sugar, curry powder and pepper in a bowl; mix well and refrigerate for several hours or overnight. Yield: about 1 cup
Recipe of Plain Lassi (Yogurt Smoothie or Shake) Ingredient Name Unit Quantity

sugar (or according to your choice)

tbsp

water

cup

yogurt

cup

Directions | How to make Plain Lassi (Yogurt Smoothie Or Shake)

Pour a Add Beat/churn yogurt Serve chilled.

Recipe of Vanilla Milk Shake Ingredient Name

cup till it

of becomes

water smooth (till

with it is

yogurt. sugar. frothy).

Unit

Quantity

milk

cup

vanilla

tsp

vanilla ice cream, softened

cup

Directions | How to make Vanilla Milk Shake

1. Combine all three ingredients, mixing until foamy. 2. Spoon into glasses.

Recipe of Badam Milk Ingredient Name Unit Quantity

Almonds(Badam)

cup

1/2

Cashewnuts(chopped)

to fry

Milk

cup

Mint leaves(Pudhina)

tbsp

Rose essence

drops

Saffron

pinch

sugar

cup

1/2

Directions | How to make Badam Milk

1)Boil

the

almonds

in

pan

for

minutes.

Remove

and

drain.

2)Peel the skin off the almonds and grind in a blender to a smooth paste. Keep it aside. 3)Dissolve 4)Boil 5)Add 6)Simmer 7)Remove 8)Allow 9)Add the dissolved the the from the saffron and the saffron the almond milk the over in 2 tbsp milk paste a flame milk the rose essence low and of warm milk in and flame and keep a mix for strain to and mix 3 the it aside too. pan. thoroughly. minutes. milk. cool. thoroughly.

10)Sprinkle the chopped cashew nuts and the mint leaves on top of the milk.

Recipe of Rasgulla Ingredient Name Unit Quantity

cream milk

cup

lemons Juice

number

refined flour (maida)

tsp

rose water

tsp

sugar

cup

water

cup

Directions | How to make Rasgulla

Heat the milk to boiling point and add lime juice for curdling. When milk is completely curdled, pour into a muslin cloth and allow to drain. When almost dry, press the cloth with a weight and leave to drain further. Once the solid chenna (paneer) has been formed, add flour and knead to a soft dough. Make small balls from the dough. Boil sugar and water for 5 minutes to make a syrup and carefully drop balls into the syrup. Cook the balls gently in the syrup for 15 minutes. Cool and add rose water. Serve chilled with the Syrup.
Recipe of Junnu Ingredient Name Unit Quantity

cardamom (elaichi) powder

tsp

1/2

curd (yogurt)

grams

200

milk

ml

200

nutmeg

pinch

pepper powder

pinch

sugar

grams

50

sweetened condensed milk

grams

200

Directions | How to make Junnu

Mix curd and sugar well in a bowl. Also add condensed milk to the curd mixture and mix well. To this, add warm milk, cardamom powder, nutmeg, pepper powder and mix well. Place this bowl in the pressure cooker with little water and steam cook on low flame for 30-40 minutes. Immerse the bowl when it gets cooled.