Abheek Pramanicks

MASALA BHAT
Yield: 4 portions

RECIPE COLLECTION

Ingredients Rice Brinjals Tindli Oil Cumin seeds Coriander Seeds Goda Masala Dry coconut Dry Red Chillies Salt Sugar Cashewnuts Fresh Coconut Curd Curry leaves Coriander leaves Method:

Quantity 500 gm 150 gm 150 gm 100 gm 5 gm 10 gm 10 gm 50 gm 10 gm to taste 20 gm 50 gm 100 gm 150 gm 10 gm 30 gm

1. Pick, wash and drain the rice. 2. Cut the brinjals and tindli into wedges or give them a small cross-wise incision on the top. 3. Make a tempering with curry leaves. Add the rice to the tempering and fry well. 4. Add the brinjals and tindli along with the rice and continue to stir fry, till the grains become hot and start to separate from each other. 5. Add twice the amount of hot water to the rice and cover it slightly. Reduce the flame. 6. Roast and grind coriander seeds, cumin seeds, dry red chillies, and dry coconut. 7. When the rice is getting cooked, add this masala along with the salt, sugar, goda masala and cashew nuts. Add one cup of curd at this stage. 8. Cook the rice on a low flame and before serving,

TO SERVE Remove to a dish & garnish it with freshly grated coconut and coriander. ******************

Abheek Pramanicks
KOLHAPURI MUTTON
Yield: 4 portions Ingredients Mutton Marinade Ginger paste Garlic paste Oil Turmeric powder Salt Kolhapuri Masala Onions Coconut Oil Coriander seeds Cumin seeds Sesame seeds Poppy seeds Red chillies Kashmiri Deghi Mirch Cloves The Gravy Oil Onions Coriander leaves Method: 1. Clean, trim, wash and pat dry the lamb. 2. Mix all the ingredients of the marination, evenly rub over the lamb and reserve in the refrigerator for 1 hours. 3. For the masala, peel, wash and finely chop onions. Grate coconut. Wipe red chillies, clean with the moist cloth, slit, seed and discard the stems. Heat oil in a frying pan, add coriander seeds, cumin seeds, sesame seeds, poppy seeds, red chillies and cloves, stir over medium heat until they begin to pop. Then, add onions & coconut and saut until onions are translucent and glossy. Remove to a blender, add 60 ml of water and make a coarse paste. Remove & keep aside. 4. For the gravy, heat oil in a pan, add onions and saut over medium heat until golden. Increase to high heat, add the marinated meat, stir-fry to sear for 2-3 minutes. 5. Reduce to medium heat, and stir-fry until the liquor evaporates and the fat leaves the sides. Then add 30ml of water and stir-fry until the fat leaves the sides. Repeat the process of adding water and stir-fry until the meat is three-fourths cooked. 6. Then add the kolhapuri masala, stir fry until the fat leaves the sides, add 750 ml of water, bring to a boil, reduce to low heat , cover and simmer , stirring occasionally, until the meat is cooked. 7. Remove and adjust the seasoning. TO SERVE: Garnish with coriander at the time of service. **************** Quantity 900 gm 30 gm 30 gm 10 ml 3 gm to taste 100 gm 75 gm 30 ml 15 gm 6 gm 5 gm 5 gm 5 6 no. 8 no. 4 no. 75 ml 125 gm 5 gm

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Abheek Pramanicks

RECIPE COLLECTION

BATATA BHAJI
Yield: 4 portions

Ingredients Potatoes, peeled & cut into 1 cubes Oil Mustard seeds Curry leaves Split Black gram skinless Dried red chillies Onion, sliced Turmeric Salt Scraped coconut Coriander leaves, chopped Method:

Quantity 600 gm 50 ml 3 gm 10 no. 30 gm 2 no. 100 gm 2 gm to taste 50 gm 30 gm

1. Heat the oil in a non stick pan, add the mustard seeds and let them splutter. 2. Add the curry leaves and urad dal and saut till the dal turns light brown. 3. Add the red chillies, stir and add the onion and saut till translucent. Add the

turmeric powder. 4. Stir well, add the potato cubes and salt. Stir well and cook covered for five minutes on low heat till the potatoes are done. 5. Add the coconut and stir with a light hand. Remove from heat.

TO SERVE Remove to a dish & garnish it with freshly chopped coriander.

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Abheek Pramanicks

RECIPE COLLECTION

MASALA PURI

Yield: 4 portions

Ingredients Whole wheat flour Garlic Fresh coriander leaves Cumin seeds Red chilli powder Turmeric Salt Oil

Quantity 450 gm 4 cloves 30 gm 5 gm 5 gm 2 gm to taste to fry

Method:
1. Peel, wash and grind garlic. Clean, wash and finely chop coriander leaves. 2. Mix wheat flour, cumin seeds, garlic paste, red chilli powder, turmeric powder,

3. 4. 5. 6.

salt, coriander leaves, one tablespoon of oil and knead into a semi soft dough using sufficient quantity of water. Cover with a muslin cloth and let it stand for ten to fifteen minutes. Divide the dough into twenty equal sized balls and roll each ball into round puris. Heat sufficient oil in a kadai and deep-fry the puris till crisp and golden Heat sufficient oil in a kadai and deep-fry the puris till crisp and golden. Drain onto an absorbent paper and serve hot with a chutney of your choice

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Abheek Pramanicks

RECIPE COLLECTION

KOSHIMBIR

Yield: 4 portions

Ingredients Shelled peanuts Cucumber, chopped Tomato, diced Onion, chopped Yoghurt Salt Oil Asafoetida Black mustard seeds Red chilli powder Method:

Quantity 50 gm 250 gm 100 gm 50 gm 30 ml to taste 10ml 2 gm (optional) 2 gm 1 gm

1. Put the peanuts in a mortar and crush them lightly.

2. Put the peanuts, cucumber, tomato, onion, yoghurt and salt into a bowl and mix. 3. Heat the oil in a small frying pan over a medium flame. When hot, put in first the asafoetida, then, a second later, the mustard seeds. As soon as the mustard seeds begin to pop, put in the red chilli powder. 4. Lift up the frying pan, tilting it around gently once to stir its contents and then pour the contents over the relish. 5. Stir to mix. Serve at room temperature.

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Abheek Pramanicks

RECIPE COLLECTION

COCONUT POLI

Yield: 4 portions

Ingredients Coconut Refined flour Ghee Jaggery Roasted semolina Cardamom Rose essence Method:

Quantity 1 no. 250 gm 50 gm 150 gm 50 gm 6 no. few drops

1. Sieve flour; add fat and sufficient water to form a stiff dough. 2. Grate coconut and cook along with jaggery over a slow fire until it becomes light 3. 4. 5. 6. 7.

brown and sticky. Add semolina and cook until thoroughly mixed. Remove from the fire and mix in the powdered cardamom and rose essence. Divide the dough into equal portions. Roll out the dough into small chapattis and stuff with the coconut mixture. Roll out once more to spread the filling evenly and shallow fry on a slow flame until cooked and golden brown in colour. Serve hot or cold.

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Abheek Pramanicks

RECIPE COLLECTION

SARKI

Yield: 4 portions

Ingredients Yellow split peas (toovar dal) Turmeric Ground roasted cumin seeds Lemon juice Salt Freshly ground black pepper Green chilli, chopped Spring onion Tomato Cucumber Coriander leaves, chopped Yoghurt Method:

Quantity 350 gm 2.5 gm 2.5 gm 30 ml to taste 2 gm 1 no. 2 no. 200 gm 200 gm 30 gm 90 ml

1. Put the dal or yellow split peas in a pan, along with 2 litres of water and turmeric. 2.

3. 4. 5.

Bring to a boil. Turn heat to low, cover partially and cook until dal is quite tender. With a ladle, take out all the thin liquid on top of the dal. Add enough of the remaining dal in a blender, along with the roasted cumin, lemon juice, salt, black pepper and green chilli. Blend and taste for seasoning. Chill for a few hours in the refrigerator. Cut the spring onions, tomato (de-skinned and deseeded) and cucumber (deseeded) into 0.5 cm dices. Add the green coriander to the soup and pour into individual bowls. Divide the tomato, cucumbers and spring onions among the soup bowls and top with a dollop of yoghurt.

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Abheek Pramanicks
SALLI JARDALOO MURGH
Yield: 4 portions
Ingredients Chicken Dried whole red chillies Cinnamon Cumin seeds Cardamom Cloves Ginger paste Garlic paste Dried apricots Oil Onions, sliced Tomato puree Salt Distilled white malt vinegar Sugar For the potato straws (salli) Potatoes Salt Vegetable Oil Method: Quantity 1 kg 4 no. 2 inch stick 8 gm 7 pods 10 no. 20 gm 15 gm 100 gm 100 ml 250 gm 30 gm to taste 30 ml 20 gm 200 gm 15 gm for deep frying

RECIPE COLLECTION

1. Cut the chicken in saut cuts. 2. Broil the red chillies, cinnamon, cumin seeds, cardamom and cloves, and grind to a fine powder. 3. Marinate the chicken pieces of half the amount of ginger paste, garlic paste and dry spice 4.
5. 6. 7. 8. 9. 10. 11. 12. 13. mixture. Set aside for 1 hour. Cook the apricots in water, until they are tender but not mushy. For the gravy, heat oil in a pan. When hot, put in the onions. Stir until they are a rich, reddishbrown colour. Turn down the heat and add the ginger and garlic pastes. Stir. Now put in the remaining dry spice mixture. Put in the chicken. Stir once or twice and put in the tomato puree and the salt. Bring to a boil. Reduce the heat to low and simmer for 20 minutes. Add the vinegar and sugar. Turn off the heat. Put the apricots into the pan with the chicken and let them soak the sauce for at least 30 minutes. For the Salli, fill a large bowl with about 1.75 litres of water. Add salt and mix. Grate the potato on the coarsest grating blade. Put the grated potato into the bowl of water. Drain the water after sometime. Heat vegetable oil in a kadhai, fry the potatoes in a slow heat, until they are crisp and a pale golden colour. Drain on a absorbent paper.

TO SERVE: When ready to eat, heat the chicken gently and put it in a serving dish. Garnish the top with the potato straws. ******************

Abheek Pramanicks

RECIPE COLLECTION

GUJARATI DAL

Yield: 4 portions

Ingredients Yellow split peas (toovar dal) Green chillies Ginger Turmeric Jaggery Salt Cocum or tamarind Water Oil Tempering Mustard seeds Fenugreek Asafoetida

Quantity 225 gm 6 gm 5 gm 1 gm 15 gm to taste 15 gm 1.25 lit 15 ml 1 gm 1 gm 1 gm

Method:
1. Boil the gram in water till well cooked. Mash well. 2. Add sliced green chillies, ginger, turmeric, salt, tamarind juice or cocum and

jaggery. 3. Boil for half an hour over slow fire. Remove. 4. Heat oil in a frying pan. Add mustard seeds, fenugreek and asafoetida. 5. As the seeds splutter, pour over dal. Mix well and serve. ******************

Abheek Pramanicks

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METHI THEPLA

Yield: 4 portions

Ingredients Whole wheat flour Fenugreek leaves Coriander leaves Ginger (chopped) Green chillies (chopped) Red chilli powder Cumin powder Jaggery Yoghurt Oil Salt

Quantity 250 gm 100 gm 30 gm 5 gm 5 gm 3 gm 3 gm 25 gm 100 gm 50 ml to taste

Method: Sieve flour with salt. Finely chop fenugreek and coriander leaves. Rub oil into the flour. Combine all the masala ingredients and flour. Prepare a dough by adding curd and jaggery dissolved together. Add water if required. 6. Roll out into thin chapatti about 4-5 inch diameter and pan cook as for parathas.
1. 2. 3. 4. 5.

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Abheek Pramanicks

RECIPE COLLECTION

BROWN RICE

Yield: 4 portions

Ingredients Basmati rice Sugar Cooking oil Onions Green cardamom Cloves Cinnamon Bay leaf Salt Oil Method:

Quantity 500 gm 100 gm 50 ml 100 gm 8 no. 5 no. 2 inch stick 2 no. to taste to deep fry onions

1. Pick rice, wash in running water, soak for 15 minutes and drain. 2. Peel, wash and slice onions. Heat oil in a kadhai, add half onions and deep fry

over medium heat until brown. Remove to absorbent paper to drain excess fat. 3. For the rice, heat oil in a pan, add green cardamom, cloves, cinnamon, bay leaf and cumin, stir over medium heat until the cumin begins to pop, add sugar and caramelise, stirring constantly, until it turns a rich brown, ensuring it does not get burnt and emit an odour. 4. Then add rice and salt, stir-fry for a minute, add just enough water to cook. 5. When it comes to a galloping boil, cover the pan and pour some water on the lid, reduce to a low heat and cook on dum for 15 minutes or until rice is done.

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Abheek Pramanicks

RECIPE COLLECTION

SHRIKHAND

Yield: 4 portions

Ingredients Yoghurt Saffron Milk Almonds Pistachios Sugar powder Green cardamom powder Method:

Quantity 2 kg 10 strands 30 ml 75 gm 75 gm 200 gm 5 gm

1. Hang yogurt in a muslin cloth, in a refrigerator until all the liquid from the yogurt 2. 3.

4. 5. 6. 7.

has drained off. (Approximately three hours.) Dissolve saffron in warm milk and set aside. Blanch almonds, cool and cut into slivers. Cut pistachios into slivers and powder sugar. Tie a clean muslin cloth tightly over the mouth of a large clean vessel. The muslin cloth thus acts as a sieve and should not sag in the middle. Use a clean thick string to tie the cloth over the vessel. Transfer the thick yogurt along with the sugar over the muslin cloth, in small quantities. For every cup of thick yogurt, add three fourth cup of sugar. Rub the above mixture firmly over the cloth, till the whole mixture is sieved. Add the dissolved saffron, almonds, pistachios and green cardamom powder to the sieved mixture. Mix well and transfer to a glass bowl and refrigerate till cold.

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Abheek Pramanicks

RECIPE COLLECTION

SHORSHE MURGHI

Yield: 4 portions

Ingredients Chicken The Marination: Ginger paste Garlic paste Yoghurt Turmeric Salt Mustard oil The Paste: Yellow mustard seeds Green chillies Turmeric powder The Gravy: Oil Onions, sliced Green chilli Ginger paste Garlic paste Red chilli powder Turmeric Tomato, chopped Salt

Quantity 1 kg 20 gm 5 gm 30 gm 3 gm to taste 30 ml 25 gm 2 no. 2 gm 75 ml 200 gm 4 no. 20 gm 5 gm 6 gm 2 gm 150 gm to taste

Method:

1. 2. 3. 4. 5. 6. 7.

Mix all the ingredients of marination, evenly rub chicken, and reserve for 15 min. Put all the ingredients of paste into blender with water and grind to a smooth paste. Heat oil in a kadhai, add onions and stir fry over medium heat until translucent. Add green chilli, ginger-garlic pastes and fry till moisture evaporates. Add red chilli powder and turmeric. Add chicken along with the marinade and salt, and cook until chicken is cooked. Now add the paste, stir to mix well, add tomatoes, bring to the boil and adjust seasoning. ******************

Abheek Pramanicks

RECIPE COLLECTION

PAYESH

Yield: 4 portions

Ingredients Basmati rice Milk Date palm jaggery / sugar Almonds, chopped Pistachio Coconut, grated Raisins Cardamom powder

Quantity 100 gm 2 litres 200 gm 20 gm 20 gm 20 gm 50 gm 2 gm

Method:
1. Wash the rice and keep aside. 2. Boil the milk till it is reduced. 3. Add rice and keep stirring from time to time till the milk has thickened and the rice

is cooked. 4. Add grated date palm jaggery or sugar and simmer. 5. Mix the sweetening thoroughly and add nuts and cook again. 6. Garnish the dish by sprinkling cardamom powder, almonds, pistachio, raisins. Serve hot or chilled.

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Abheek Pramanicks

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BEGUN BHAJA

Yield: 4 portions

Ingredients Aubergine The Batter: Chickpea flour Rice flour Soda bicarbonate Turmeric powder Red chilli powder Salt Poppy seeds Oil Method:

Quantity 150 gm 100 gm 25 gm 1 gm 2.5 gm 2.5 gm 5 gm 10 gm for deep frying

1. Cut a medium sized aubergine into 0.7 cm slices. Sprinkle with salt and keep 2. 3. 4. 5. 6. 7. 8.

aside. Put the chickpea flour, rice flour, soda bicarbonate, turmeric , red chilli powder and salt in a bowl. Slowly add about 300 ml water to make a thin batter. Add the poppy seeds to the batter just before you are ready to use it and mix in. Pour enough oil into a karhai to come to a depth of 2 inch. Heat the oil on a medium flame to about 180C. Dip the pieces of aubergines into the batter. Make sure they are evenly coated with batter and then slide them into the hot oil. Fry, stirring now and then, until the vegetables are golden on both sides and cooked through. Remove with a slotted spoon and drain well on absorbent kitchen paper.

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Abheek Pramanicks

RECIPE COLLECTION

TOMATOR CHUTNEY

Yield: 4 portions

Ingredients Tomatoes, chopped Oil Ginger, finely chopped Panchphoran Dried red chillies Salt Sugar Dried apricots / raisins Green chillies Fennel Seeds

Quantity 450 gm 30 ml 10 gm 2.5 gm 2 no. 5 gm 100 gm 25 gm 2 no. 5 gm

Method: 1. Heat the oil in a heavy-based pan over a medium flame. When hot put in the panchphoran. 2. Let the spices sizzle and pop for a few seconds. Now put in the red chillies. Stir once and put in the ginger. 3. Now put in the tomatoes and salt. 4. Simmer on a low flame, until the tomatoes are cooked and mashed. 5. Now add the sugar and let it melt in the chutney. 6. Add the apricots and green chillies and cook for few more minutes, until the chutney is thick and has a glazed look. 7. Serve at room temperature sprinkled with crushed fennel.

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Abheek Pramanicks

RECIPE COLLECTION

CHOLAR DAL

Yield: 4 portions

Ingredients Bengal gram (channa dal) Turmeric powder Red chilli powder Coriander powder Cumin powder Garam masala powder Green chillies, slit Coconut (finely diced & fried) Sugar Salt Bayleaf Cloves Cardamom Cinnamon Ghee Method:

Quantity 250 gm 5 gm 2 gm 10 gm 10 gm 5 gm 6 no. 30 gm 15 gm to taste 2 no. 4 no. 4 no. 1 piece 30 ml

1. Wash and drain dal. 2. In a pan, boil water, add dal, turmeric powder and red chilli powder, and cook till 3. 4. 5. 6.

done. Add coriander, cumin and garam masala powder and continue to cook. Stir in salt and sugar along with coconut pieces. Heat fat, add bay leaf, cinnamon, cardamom and cloves and saut for one minute, then pour over simmering dal. Serve hot with rice. ******************

Abheek Pramanicks

RECIPE COLLECTION

TIKONI PARATHA

Yield: 4 portions

Ingredients Whole wheat flour Salt Fat Water

Quantity 450 gm to taste 100 gm to mix.

Method: Sieve flour. Rub part of the fat into flour. Add salt and water and make a dough. Keep aside for at least half an hour. Knead well. Divide into even sized portions. Roll out 0.75 cm thick. Smear melted fat. Sprinkle a little flour over. Fold into a semi-circular shape. Fold again to form a triangle shape. 7. Roll again to extend the sides of the triangle. 8. Heat griddle and bake each side of paratha for a minute. Add fat around the edges and a little on top. Turn over and fry both sides.
1. 2. 3. 4. 5. 6.

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Abheek Pramanicks

RECIPE COLLECTION

SAMBHAR
Yield: 4 portions
Ingredients Quantity

Tuar Dal Turmeric Powder Salt Oil Tamarind Jaggery Mustard seeds Curry leaves Asafoetida Eggplant Drumsticks Okra Tomatoes Onions Sambhar Masala Asafoetida Fenugreek seeds Coriander seeds Mustard seeds Whole Red Chillies Coconut Curry leaves Channa Dal Urad Dal Turmeric Peppercorns Cumin Seeds Oil

250 gm 5 gm to taste 30 ml 50 gm 25 gm 3 gm 2 sprigs 3 gm 100 gm 50 gm 50 gm 150 gm 100 gm 5 gm 10 gm 10 gm 3 gm 10 gm no. 1 sprig 10 gm 10 gm 3 gm 5 gm 5 gm 30 ml

Method: 1. Clean, wash and boil dal with salt and turmeric. 2. Slice onions, chop tomatoes. Peel and cut vegetables into small pieces. 3. Fry the spices of Sambhar masala and grind them. 4. Add sauted onions, tomatoes, vegetables and powdered masala to dal. Cook till vegetables and dal are well cooked. 5. Soak tamarind in warm water and extract pulp. Add the pulp into the dal. 6. Add jaggery. 7. Heat fat, add asafoetida, mustard seeds and curry leaves. 8. Add the tempering to the dal. Check seasoning and serve hot. *****************

Abheek Pramanicks

RECIPE COLLECTION

TAMARIND RICE
Yield: 4 portions Ingredients Rice Tamarind Split Black gram Split Bengal gram Red chillies Curry leaves Asafoetida Oil Turmeric Salt Peppercorns Green chillies Ginger, chopped Mustard Method:
1. Cook rice with salt, till just done, and cool. 2. Soak tamarind in water and extract the juice. 3. Broil black gram, Bengal gram and red chillies separately and grind to a coarse 4. 5.

Quantity 400 gm 50 gm 50 gm 50 gm 20 gm a few sprigs 5 gm 150 ml a pinch to taste a few 1 no. 10 gm 3 gm

6. 7.

powder. Heat oil, add asafoetida, mustard, peppercorns, turmeric, green chillies, ginger and chopped curry leaves. When mustard seeds crackle, add tamarind extract, powdered spices and salt and cook till all water evaporates and mixture thickens. Mix the tamarind mixture thoroughly with the rice, cover and serve hot. Fried cashew nuts and groundnuts can be used for garnishing.

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Abheek Pramanicks

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SEMIYA PAYASAM

Yield: 4 portions

Ingredients Vermicelli Milk Ghee Sugar Saffron Sultanas Cashew nuts Cardamom

Quantity 50 gm 1 litre 30 gm 100 gm a pinch 30 gm 30 gm 4 no.

Method:
1. 2. 3. 4.

Heat ghee. Fry vermicelli. Add milk and bring to boil quickly, till the mixture thickens. Add sugar and remove from fire. Fry cashewnuts and sultanas and add to payasam with crushed cardamoms. Add saffron soaked in a little milk. ******************

Abheek Pramanicks

RECIPE COLLECTION

KAALAN
Yield: 4 portions

Ingredients Raw bananas Salt Green chillies Red chilli powder Turmeric powder Coconut, scraped Cumin seeds Yogurt Oil Mustard seeds Whole dry red chillies Fenugreek seeds Curry leaves

Quantity 500 gm to taste 2 no. 3 gm 2 gm 100 gm 3 gm 125 gm 60 ml 5 gm 2 no. 2 gm 10 no.

Method:
1. Peel the bananas. Halve them lengthwise and cut into small pieces. 2. Take two cups of water in a pan. Add salt, green chillies, red chilli powder, 3. 4. 5. 6. 7.

turmeric powder and raw banana pieces. Bring it to a boil, reduce heat, cover and cook. Grind together, coconut, cumin seeds with a little water to a fine paste. Whisk yoghurt. When the bananas are tender, add the ground paste and mix lightly. Add yoghurt and mix. Remove from heat and keep it covered. Heat oil in a pan, add mustard seeds, fenugreek seeds, red chillies, curry leaves. Once the seeds crackle, add the tempering to the bananas and keep it covered till you serve.

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Abheek Pramanicks
RARHA GOSHT
Yield: 4 portions

RECIPE COLLECTION

Ingredients Lamb Oil Green cardamom Black cardamom Cloves Cinnamon Bay leaf Onion Ginger paste Garlic paste Kashmiri Chilli powder Coriander seeds Cumin seeds Tomato Salt Ginger Green chilli Green coriander leaves Yoghurt Method:

Quantity 1.25 kg 200 ml 3 gm 3 gm 2 gm 2 gm 1 no. 400 gm 50 gm 40 gm 15 gm 30 gm 20 gm 250 gm to taste 20 gm 10 gm 30 gm 150 gm

8. Whisk the curd well. 9. Clean and wash the lamb, apply half of the ginger and garlic pastes, curd and

leave for 2 hours. 10. Finely chop the onions, tomatoes, ginger, green chillies and coriander. 11. Roast and powder cumin and coriander seeds. 12. Heat oil and add whole garam masala. Stir it for a few seconds. 13. Add chopped onions and fry to a golden brown colour. 14. Add ginger and garlic pastes and stir for two minutes. 15. Add kashmiri chilli powder and stir for another few seconds. 16. Add lamb with the marinade and mix it well. Bring it to a boil and then simmer until the moisture has dried. Repeat the process two more times. 17. Add chopped tomatoes, mix them well and simmer until cooked. 18. Add roasted cumin and coriander powder. 19. Finally add ginger and green chilies. 20. Garnish with green coriander and serve hot. ******************

Abheek Pramanicks

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KADHI
Yield: 4 portions

Ingredients Chickpea flour (besan) Yoghurt Oil Cumin seeds Coriander seeds Ajwain Red chilli whole Onions, chopped Salt Red chilli powder Turmeric Green chillies Ginger & garlic paste For Pakoda Chickpea (besan) Onions, sliced Spinach, chopped Cumin powder Ginger, chopped Green chillies Salt Red chilli powder Coriander powder Method:

Quantity 150 gm 1.5 kg 100 ml 5 gm 5 gm 5 gm 2 no. 100 gm to taste 5 gm 2 gm 20 gm 20 gm 250 gm 100 gm 100 gm 5 gm 10 gm 20 gm to taste 5 gm 5 gm

1. Beat the curd well, and add, salt, besan, turmeric and red chilli powder. Strain the curd after beating it. 2. Chop the onions, ginger, and green chillies. 3. For the dumplings (pakodas), mix all the ingredients together. Add water and make a thick batter. Deep fry small rough balls with this mixture. 4. Heat the oil and add cumin, coriander seeds and ajwain. Stir until they crackle. Add ginger garlic paste. 5. Then add onions and stir but do not turn them brown. 6. Now add the curd mixture. 7. Bring the mixture to a boil. Simmer it for 1 hour. 8. Adjust seasoning. Once again temper with red chilli whole. 9. Add fried dumplings and bring the mixture to a boil. 10. Garnish with green coriander and serve.

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Abheek Pramanicks

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PEA PULAO Yield: 4 Portions Ingredients Pulao rice Peas Fat Onions Cardamom Cloves Cinnamon Bay leaf Sail Quantity 500gm 500gm 50gm 50gm

2gm 10gm

Method: 1. Wash & soak pulao rice. 2. Shell peas. 3. Drain rice, slice onions. 4. Heat fat .Fry sliced onions till golden brown. 5. Remove onions, drain .Add whole spices. 6. Add rice & fry well. Add peas; continue frying for 2-3 minutes. 7. Add stock or hot water (double the amount of rice) & salt. 8. Cover & cook. 9. Finish off as for fried rice. 10. Remove & serve hot.

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KHEER
Yield: 4 portions

Ingredients Milk Rice Sugar Almonds Cardamom powder Raisins

Quantity 1.5 litres 100 gm 100 gm 50 gm 5 gm 30 gm

Method: 1. Soak the rice in water for about an hour. 2. Drain the water from the rice and boil it with milk. Cooked the mixture till the milk is reduced to 1lt. 3. Now add sugar, cardamom powder, chopped almonds and raisins. 4. Bring the rice and milk mixture to a boil and garnish it with varq.

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RECIPE COLLECTION

PUNJABI GOBHI
Yield: 4 portions

Ingredients Cauliflower florets Oil Green chillies Turmeric Ginger, juliennes Garlic, slivers Onions, sliced Tomato, chopped Coriander powder Cumin powder Kasoori methi Yogurt Salt Coriander leaves, chopped Oil

Quantity 750 gm 75 ml 4 no. 2 gm 15 gm 15 gm 150 gm 50 gm 10 gm 5 gm 3 gm 50 ml to taste 30 gm for deep frying

Method: 1. Wash cauliflower florets with water. Pat dry. 2. Heat oil in a kadhai. Deep fry florets over medium till light brown. 3. For the gravy, heat oil in a pan, add chopped green chillies, onions, ginger and garlic. 4. Saut till the onions are translucent. Add tomatoes and cook till it becomes mushy. 5. Add turmeric, coriander powder and cumin powder. 6. Add fried cauliflower and stir. Stir in the whisked yogurt. Cook over low heat. 7. Sprinkle crushed kasoori methi and cook for few more minutes. 8. Serve, garnished with coriander leaves.

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Abheek Pramanicks
MAKKI KA SOWETA
Yield: 4 portions Ingredients
Spring lamb Corn on the cob Ghee Cumin seeds Green cardamom Black cardamom Cloves Sticks cinnamom Bay leaves Milk Lemon juice Coriander THE PASTE Onions Garlic Green chillies THE MARINATION Yoghurt Coriander powder Red chilli powder Turmeric powder Salt

RECIPE COLLECTION

Quantity
750 gm 450 gm 150 gm 3 gm 4 no. 4 no. 8 no. 2 stick 2 no. 300ml 30ml 20gm 160gm 50gm 8 225gm 10gm 5gm 3gm to taste

Method:
1. Clean the lamb & cut breast & saddle into 11/2 inch chunks. Clean chops.
2. Boil, cool & grate the kernels on the cob. 3. Peel, wash, & roughly cut onions. Peel garlic. Remove stems, wash, slit& deseed green chillies. Put these ingredients in a blender & make a fine paste. 4. For the marination whisk yoghurt in a large bowl, add the paste, coriander powder, red chillies, turmeric & salt, mix well. Leave the meat in this marinade for at least 45 minutes. 5. Heat ghee in a pan, add cumin seeds, the cardamom, cloves, cinnamon, & bay leaves, saut over medium heat until the seeds begin to crackle. 6. Add the onion paste and fry till translucent. 7. Add the lamb chunks, along with the marinade, & the stir-fry until evenly brown & the moisture has evaporated. 8. Then add water ,bring to a boil , cover & simmer until meat is almost cooked. 9. Now add the grated corn & milk, cook, stirring constantly, for 8-10 minutes. 10. Remove, add lemon juice & stir. Adjust the seasoning. 11. Remove to a shallow dish, garnish with coriander& serve as a meal.

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Abheek Pramanicks

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LAAL MAAS
Yield: 4 portions

Ingredients Lamb Whole red chillies Ghee Garlic Onions Black cardamom Green cardamom Cumin seeds Yoghurt Coriander powder Turmeric Salt Coriander leaves Method:

Quantity 1.2 kg 30 no. 150 gm 60 gm 200 gm 5 no. 5 no. 3 gm 225 gm 20 gm 3 gm to taste 30 gm

9. Clean the lamb and cut into 1 - inch chunks. 10. Slice garlic and onions. 11. Whisk yoghurt in a bowl, and add red chillies, cumin, coriander powder, turmeric and salt, mix well and keep aside for 10 minutes. 12. Heat ghee in a pan, add garlic and saut over medium heat until golden brown. 13. Add onions and the green and black cardamom, saut until onions are golden brown. 14. Then add the meat, stir-fry for 4-5 minutes, add the yoghurt mixture and stir until the liquid has evaporated. 15. Now add water, bring to a boil, cover and simmer, stirring occasionally, until meat is tender. Adjust the seasoning. 16. Remove to a bowl, garnish with the chopped coriander leaves.

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Abheek Pramanicks
MONGODI KI SUBZI
Yield: 4 portions

RECIPE COLLECTION

Ingredients The Dumplings: Moong dal Red chilli powder Salt Ghee The Masala: Ghee Coriander seeds Cumin seeds Asafoetida Coriander powder Red chilli powder Turmeric Dried mango powder Salt Coriander leaves Method:

Quantity 250 gm 5 gm to taste to shallow fry 60 gm 2 gm 3 gm a pinch 20 gm 3 gm 3 gm 10 gm to taste 30 gm

1. Pick, wash in running water and soak dal for not more than 30 minutes. Drain, put in a blender, add red chillies and salt, make a coarse paste. 2. Make grape-sized dumplings with a spoon and place them on a tray evenly spaced out. 3. Dry in the sun until hard (at least 2 days). Mongodi has a shelf life of 6 months in an airtight container. 4. Heat ghee in a kadhai, add the dumplings and shallow fry over medium heat until golden brown. Remove the dumplings and reserve the fat. 5. Reheat the reserved ghee, add the coriander and cumin seeds, saut over medium heat until they begin to crackle, add asafoetida and stir. 6. Add coriander powder, red chillies, turmeric and mango powder, all dissolved in approx. 120 ml water, and stir constantly until the liquid has almost evaporated. 7. Then add 600 ml of water and bring to boil. 8. Now add the fried mongodi and salt, bring to a boil, cover and simmer until soft and coated with gravy. Adjust the seasoning. 9. Remove to a dish, garnish with chopped coriander leaves. ******************

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RECIPE COLLECTION

GATTE KE PULAO
Yield: 4 portions

Ingredients Gramflour Asafoetida Turmeric powder Red chilli powder Salt Soda bicarbonate Ginger paste Yoghurt Fresh mint leaves, chopped Oil Basmati rice Ghee Sesame seeds Bay leaves Cloves Green cardamom Shelled green peas, boiled Roasted cumin powder Garam masala powder Fresh coriander leaves, chopped Method:

Quantity 250 gm a pinch 2 gm 5 gm to taste a pinch 15 gm 30 ml 10 gm for deep frying 400 gm 50 gm 5 gm 2 no. 6 no. 3 no. 200 gm 5 gm 10 gm 30 gm

1. Mix gram flour, turmeric powder, red chilli powder, salt, soda bicarbonate, cumin seeds, half of the ginger paste, yoghurt and mint leaves. 2. Add a little water to make a stiff dough. 3. Divide into six equal parts and roll into cylindrical shape. Cut into two inch pieces. 4. Cook in boiling water for ten to fifteen minutes. Drain. Let the gattas cool a bit. 5. Heat sufficient oil in a kadai and deep fry the boiled gattas. 6. Heat ghee in deep pan. Add bay leaves, cloves, green cardamom, slightly opened black cardamoms, cinnamon, ginger paste and saut for a minute. 7. Add drained rice and continue to saut. 8. Add fried gattas, salt, garam masala powder, roasted cumin powder and mix. 9. Add sufficient water and bring to a boil. Add green peas and mix. Reduce heat, cover and cook till done. ******************

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LASAN (GARLIC) CHUTNEY
Yield: 4 portions RECIPE - 1 Ingredients Dry coconut Red chilli whole Garlic Til seeds Groundnuts Cumin powder Salt Method: 1. De-seed whole red chillies. 2. Peel garlic cloves 3. Combine all the ingredients and grind coarsely

RECIPE COLLECTION

Quantity 75 gm 100 gm 75 gm 25 gm 30 gm 5 gm to taste

RECIPE - 2 Ingredients Red chilli whole Garlic Lemon juice Salt Method:

Quantity 8 no. 20 cloves 10 ml to taste

1. Put all the ingredients into a wet grinder and blend to a semi-liquid paste.

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RECIPE COLLECTION

SAFED MAAS
Yield: 4 portions Ingredients Leg of spring lamb Salt Yogurt Ghee White pepper powder Ginger Almonds Coconut Green chillies White cardamom powder Cream Lemon juice Rose water Method:
1. Clean and cut the lamb into 11/2 inch chunks. Put in a handi, add salt & water &

Quantity 1.2kg to taste 225gm 125gm 5gm 20gm 60gm 30gm 4 3gm 120ml 15ml 15ml

2.
3.

4.

5.
6.

7. 8. 9.

boil for 5 minutes. Drain & Wash the chunks. Whisk yoghurt in a bowl, add white pepper & mix well. Scrape ginger, wash, & cut into juliennes. Blanch almonds, cool & remove the skin. Remove the brown skin & roughly cut coconut. Remove stems, wash, slit & dressed green chillies. Put these ingredients in a bender, add water & make a fine paste. Pre-heat to 2750 F. Heat ghee in a handi, add the blanched meat, the spiced yoghurt, ginger, saltwater, cover & simmer, stirring occasionally, until the lamb is tender & four-fifths of the liquid has evaporated. Add the almond paste & stir for 2 minutes. Sprinkle cardamom powder & stir. Then add cream, lemon juice & rose water, stir, adjust the seasoning. Cover the handi with a lid, seal with atta-dough & put it on dum in a pre-heated oven for 15 minutes.

TO SERVE: Break the seal, remove the cooked meat to a shallow dish & serve with phulka.

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Abheek Pramanicks
Daal Baati Churma
Yield: 4 portions
Ingredients THE DAAL Channa dal Masoor dal Toor dal Mong dal Urad dal Desi ghee Cumin seeds Onions Ginger paste(strain) Garlic paste(strain) Coriander powder Red chilli powder Turmeric powder Coriander powder THE TEMPERING Desi ghee Cumin seeds A generous pinch of asafoetida THE BAATI Whole wheat flour Baking powder Desi ghee Salt THE CHURMA Whole white flour Desi ghee Milk Desi ghee Castor sugar Almonds Mishri Coconut Green cardamom powder Quantity 60gm 60gm 60gm 60gm 60gm 20gm 3gm 50gm 10gm 10gm 6gm 4.5gm 1.5gm 6.5gm 20gm 2gm 500gm 6gm 100gm 7.5gm 145gm 45gm 2tbs to deep fry 35gm 6 15gm 5gm 3gm

RECIPE COLLECTION

Method: THE DAAL 1. Pick wash in running water, drain & soak all five daal in a pan full of water for 30 min. Drain at the time of cooking. Peel wash& slice onions. Clean, wash, & chop coriander. 2. To prepare the daal, heat ghee in a pan, add cumin, stir over medium heat until it begins to pop, add onions & saut until light golden. Add the ginger & the garlic pastes, saut until onions are golden. Then add coriander powder, red chilli powder & turmeric-dissolved in 30ml of water-& stir fry until the moisture evaporates. Now add 720ml cups of water, stir, add the drained lentils &salt stir, brings to a boil, reduce to low heat & simmer until cooked. 3. To prepare the tempering, heat ghee in a frying pan, add asafoetida, stir over medium heat for a few seconds, add cumin and stir until it begins to pop. Remove, pour over the daal, stir, remove and adjust the seasoning. Sprinkle fresh coriander. THE BATI: 1. Sift atta, baking powder & salt into a tray or onto the work surface, make a bay, add melted ghee & start mixing gradually with the tips of the fingers. 2. When fully mixed, add water. Then divide into 20 equal portions, make balls, cover with moist cloth & reserve for 10 minutes. Now flatten the balls slightly to make padha. Dust a baking tray with flour, arrange the pedha in it, cover with moist cloth & reserve until ready to bake. 3. Uncover & put the baking tray in the preheated oven for 30-35 minutes. THE CHURMA: 1. Sift atta into a tray or onto the work surface, make a bay, add 30gm of melted ghee & start mixing Gradually. When fully incorporated, add milk, knead to make hard dough make patties, cover with moist cloth & reserve. 2. Heat ghee in a kadhai & deep fry the patties over low medium heat until golden. 3. Remove, cool, transfer to a mortar & pound in to a coarse powder with a pestle. Remove, add 15gm of the reserved ghee & the remaining ingredients mix well, sprinkle a little water on the mixture, make laddoo-balls with moist hands, cover & keep aside. TO SERVE: Remove the baati from the oven, press the top to crack open the crust and soak in melted ghee. Remove and serve with daal and churma. ******************

Abheek Pramanicks

RECIPE COLLECTION

CHICKEN CHETTINAD

Yield: 4 portions
Ingredients Chicken Dried red chillies Coconut, grated Poppy seeds Coriander seeds Cumin seeds Green cardamom Clove Cinnamon Star anise Fennel seeds Ginger Garlic Oil Onion, chopped Tomato, chopped Curry leaves Red chilli powder Turmeric powder Lemon juice Fresh coriander leaves Salt Method: 1. Roast dry red chillies, coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in two tablespoons of olive oil and grind to a paste along with ginger and garlic. 2. Heat remaining oil in a degchi (a wide thick-bottomed vessel) and fry onion till golden. 3. Add curry leaves and the ground paste and saut for some time. 4. Add tomatoes, red chilli powder, turmeric powder and salt to taste. 5. Add chicken and mix. 6. Cook for five minutes and then add two cups of water, lemon juice, cover and cook till the chicken is done. 7. Serve hot garnished with coriander leaves. Quantity 1 kg 6-8 no. no 10 gm 5 gm 3 gm 3 no. 2 no. 1 inch piece no. 5 gm 2 inch piece 10-12 clove 100 ml 150 gm 150 gm 10-12 5 gm 3 gm 10 ml 30 gm to taste

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Abheek Pramanicks

RECIPE COLLECTION

AVIAL Yield: 4 portions Ingredients

Drum sticks Potatoes Carrots Beans Green peas Cauliflower Brinjals Elephant yam Squash Plantain (raw) Chauli beans White pumpkin Coconut Coconut oil Green chillies Turmeric Cumin Curds Curry leaves Salt

Quantity
150gm 100gm 100gm 100gm 50 gm 100gm 100gm 100gm 100gm 100gm 100gm 100gm 150gm 50ml 5gm a pinch a pinch 250gm 8-10 leaves to taste

Method:
1. Peel drumstick, yam, carrots, potatoes and raw bananas. String and wash beans. Wash and deseed squash and white pumpkin. 2. Cut all these vegetables into 1 batons. Wash and cut cauliflower into florets. Immerse all the vegetables in water. 3. For the avial paste; remove the brown skin and grate coconut. Put in a blender, add cumin, green chillies, turmeric and 120 ml of coconut water, and make a fine paste. 4. Boil drumstick separately in water. 5. Heat water (approx 1 litre) in a pan, add salt, yam, carrots, beans, peas and potatoes, and boil for 3 minutes. Add cauliflower and raw bananas, boil for 3 minutes. Then add squash and white pumpkin, boil until yam is cooked. Add the drumsticks. 6. Add the avial paste, whisked yoghurt, coconut oil, curry oil, curry leaves and boil for 3 minutes. 7. Adjust the seasoning, transfer Avial to a bowl and serve with boiled rice. ****************

Abheek Pramanicks

RECIPE COLLECTION

GUTTHI VANKAYA

Yield: 4 portions Ingredients Brinjals, small and round Oil Salt The Masala Powder Channa dal Urad dal (split) Coriander seeds White sesame seeds Dry red chillies Fenugreek seeds Coconut grated Salt Asafoetida Method: 1. Wash and slit Brinjals into quarters without separating. 2. Put all the ingredients of the masala powder in a fry pan and dry roast over medium heat. Remove, cool, put in a grinder and make a coarse powder. 3. Stuff the Brinjals with the masala powder. 4. Heat oil in a wide-bottomed handi, add Brinjals ensuring that they do not overlap and cook over medium heat until the outer skin changes colour. 5. Add water (approx. 100 ml). Cover and cook again for 4 minutes or until cooked. 6. Sprinkle the remaining masala and stir. 7. Carefully empty into a serving dish and serve hot. Quantity 500 gm 75 gm to taste 35 gm 50 gm 8 gm 8 gm 5 gm 2 gm no. to taste gm

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Abheek Pramanicks

RECIPE COLLECTION

COCONUT RICE

Yield: 4 portions Ingredients Quantity

Rice Coconut Bengal gram Split black gram Red chillies Salt Oil Mustard seeds Green chillies Cashew nuts

400gm 11/2 no. 15gm 15gm 5gm to taste 50ml 5gm 2 10

Method: 8. Boiled rice, adding salt. 9. Grate coconut. 10. Heat oil & fry cashewnuts & remove. 11. Fry grams & spices. 12. Toss the rice to mix together all the ingredients. .

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Abheek Pramanicks

RECIPE COLLECTION

MYSORE PAK

Yield: 4 portions Ingredients

Flour Gram flour Ghee Chashni The Garnish Melon seeds Pistachio Chandi-ka varq

Quantity
150gm 100gm 1.3kg 700ml 5gm 5gm -

Method: 1. Sieve the flours together in a large bowl. 2. Prepare chashni (one string sugar syrup) and keep warm in pan. 3. Blanch, cool, remove the skin & cut pistachio into slivers. Sprinkle in a 11/2 deep tray along with melon seeds. 4. Heat ghee 300 gm of pan ,add the sieved flours & stir over low heat for 5-7 minutes. 5. Add the warm chashni & stir for 3-4 minutes. 6. Heat the remaining ghee to smoking point in a separate handi & add at a time to the mixture, stirring vigorously until the fat leaves the mixture. 7. Transfer to the mixture to the tray & cool for 10-15 minutes. With a tip of a knife & scale to guide, cut into 11/2 squares tilt the tray on one side to drain out the extra ghee. 8. Arrange the mysore pak on a silver platter, cover with a varq & serve.

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Abheek Pramanicks

RECIPE COLLECTION

GALINA XACUTTI
Yield: 4 portions
Ingredients Chicken Oil Onions Tomatoes Coconut oil (first extract) Lemon juice Salt Potatoes Coconut Oil The Xacutti Paste Poppy seeds Ajwain Mustard seeds Fenugreek seeds Oil Cinnamon Cloves Onions Coconut Red chillies whole Coriander seeds Black peppercorns Green cardamom Star anise Nutmeg powder Mace powder Method: Quantity 1 kg 100 ml 100 gm 100 gm 200 ml 30 ml To taste 150 gm 25 gm to fry potatoes and coconut 30 gm 3 gm 4 gm 4 gm 45 ml 2 sticks 10 100 gm 50 gm 6 no. 10 gm 3 gm 6 no. 5 no. 1 gm 1 gm

1. Clean the chicken, remove the skin and cut into 8 pieces. 2. Slice onions and chop tomatoes. 3. Boil, cool, peel and cut potatoes into inch cubes. Remove the brown skin, make 1/8 inch slices
and then cut coconut into 1 inch pieces. Heat oil in a frying pan and saut both these ingredients over medium heat until brown. 4. For the Xacutti paste, broil poppy seeds, ajwain, mustard seeds and fenugreek on a tawa, remove and cool. Heat oil in a frying pan, saut cinnamon and cloves for 30 seconds, remove and cool. Peel, wash and roughly chop onions. Slice coconut and cut into small pieces. In the oil used to saut cinnamon and cloves, add onions and coconut, saut until golden brown, add whole red chillies and coriander seeds, stir until the chillies begin to crackle. Remove and cool. Put the broiled spices, the sauted spices and the remaining ingredients in a blender, add water (150 ml) and make a fine paste. 5. Heat oil in a pan, add onions and saut over medium heat until golden brown. Add tomatoes and the paste, stir for 2 minutes, add chicken, stir, add water, bring to a boil and simmer until tender. 6. Now add coconut milk and lemon juice, bring to a boil. Adjust the seasoning.

Abheek Pramanicks
To Serve: Remove to a bowl, garnish with the fried potatoes and coconut and serve with boiled rice. ******************

RECIPE COLLECTION

RED PUMPKIN BHAJI

Yield: 4 portions

Ingredients Pumpkin Groundnut oil Onions Salt The Paste Cumin seeds Peppercorns Kashmiri Chillies Cloves Coconut grated Raw rice Malt vinegar Method:

Quantity 500 gm 30 ml 30 gm to taste 3 gm 6 no 4 no. 3 no. 100 gm 15 gm 50 ml

10. Peel and cut pumpkin into pieces. Peel, wash and chop tomatoes. 11. Put all the ingredients of the paste into a grinder and make a fine paste. 12. Heat oil in a kadhai, add onions and saut over medium heat until light brown. Add pumpkin and stir. Add the paste and stir . 13. Add the paste and stir for 2-3 minutes. Cover and cook over low heat until tender and dry. 14. Adjust the seasoning and serve hot.

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Abheek Pramanicks

RECIPE COLLECTION

TUAR DAL AND VEGETABLE SORAK

Yield: 4 portions

Ingredients Split red gram Vegetables (potato, bottle gourd) Coriander seeds Cumin seeds Turmeric Onions Red chillies Garlic Coconut Curd Salt To temper Mustard seeds Curry leaves Oil Method:

Quantity 250 gm 250 gm 30 gm 5 gm 3 gm 100 gm 5 no. 3 cloves no. 150 gm to taste 3 gm 2 sprigs 15 ml

1. Clean and wash the gram. Wash vegetables and cut into even-sized pieces. Boil gram and vegetables. 2. Grind spices, onions and grated coconut to fine paste. Mix in beaten curd. Add to the gram. 3. Stir well and bring to a boil. Add salt. 4. Heat oil in a fry-pan. Add curry leaves and mustard seeds. As seeds splutter, pour over prepared dish. Stir well. Serve hot.

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Abheek Pramanicks

RECIPE COLLECTION

ARROZ COM COCO (Coconut Pulao)

Yield: 4 portions Ingredients Rice Coconut, grated Coconut milk Butter / Ghee Onion, finely sliced Cloves Cinnamon stick Green cardamom Turmeric powder Sugar Salt Onion, sliced, fried Cashew nuts, fried Raisins, fried Quantity 400 gm 400 gm or 1 litre 30 gm 100 gm 4 no. 2 stick 2 no. 3 gm 10 gm to taste 100 gm 20 no. 25 gm

Method: 1. Blend the coconut with 2 cups of warm water to extract 2 cups of coconut milk. Keep aside. If using coconut milk skip this step 2. Heat the butter or ghee in a pan; saut the onion, cloves, cinnamon sticks, and green cardamoms for approximately 3 minutes. Do not burn. 3. Add the rice and stir-fry for 1 minute 4. Add the turmeric powder, sugar, salt, and the coconut milk. Stir well 5. Bring the mixture to the boil, lower heat, cover and simmer till the rice is cooked

Abheek Pramanicks
Serve garnished with fried onion, cashew nuts, and raisins

RECIPE COLLECTION

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ALLE BELLE
Yield: 4 portions Ingredients Raw rice, ground finely Egg whites Jaggery Coconut, grated Salt Oil Method: 1. Grated tender coconut and jaggery, mixed thoroughly. 2. Mix ground rice, salt and egg white with enough water to form a thin batter. 3. Heat a frying pan and when really hot, apply oil all over the pan and drop in a spoonful of batter and spread all over the frying pan (like a pancake). 4. When the underside is well-done, flip over. When done on both the sides, remove and place on a plate. Place the filling in the centre and form rolls. Quantity 500 gm 4 no. 150 gm 250 gm to taste to fry

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Abheek Pramanicks

RECIPE COLLECTION

GALOUTI KEBAB

Yield: 4 portions Ingredients Leg of spring lamb Ginger paste Garlic Paste Raw papaya Ghee Red chilli powder Salt Mace powder Green cardamom power Roasted channa dal flour Quantity 1 kg 50 gm 50 gm 75 gm 50 gm 5 gm to taste 3 gm 5 gm 40 gm

Method: 1. Clean lamb, debone and mince and refrigerate for 15 minutes. 2. Peel papaya, deseed, put in a blender and make a fine paste. 3. Mix all the ingredients, except ghee, with the refrigerated mince and mince the mixture. Divide into 32 equal portions and make balls. 4. Apply a little melted ghee on the palms and flatten the mince balls into round patties. 5. Heat ghee on a tawa and shallow fry over low heat until both sides are evenly brown. 6. Serve with mint chutney.

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Abheek Pramanicks

RECIPE COLLECTION

GOSHT KORMA

Yield: 4 portions Ingredients Spring Lamb Ghee Cloves Green Cardamom Boiled Onion Paste Ginger paste Garlic Paste Coriander powder Green chillies Yoghurt Cashew nut paste Salt Cream White pepper powder Cardamom and mace powder Coriander leaves Quantity 1 kg 150 gm 3 gm 3 gm 300 gm 10 gm 10 gm 5 gm 5 gm 250 gm 200 gm to taste 100 ml 5 gm 5 gm 10 gm

Method: 1. Clean the lamb and cut into 1 inch cubes. 2. Chop chillies and coriander leaves. 3. Heat ghee in a pan, add cloves and cardamom, saut over medium heat for 15 seconds, add boiled onion paste, saut until light brown, add ginger paste, garlic paste and coriander powder, dissolved in water, stir for 30 seconds, add green chillies and stir. 4. Then add mutton, stir fry until the mutton, add yoghurt, stir, add water, bring to boil, cover and simmer until lamb is cooked. 5. Now add cashew nut paste, salt, cream, white pepper and cardamom and mace powder, bring to a boil. Adjust seasoning.

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6. Transfer to a dish, garnish with coriander and serve with an Indian bread.

RECIPE COLLECTION

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BAKARKHANI Yield: 12 no. Ingredients Refined Flour Baking powder Salt Milk Sugar Vetivier Compressed Yeast Desi ghee Almonds Raisins Sunflower seeds Flour Method: 1. 2. 3. 4. 5. 6. 7. Sieve flour with baking powder and salt into a paraat. Dissolve the sugar in warm milk, add vetivier and stir. Dissolve yeast in warm water. Blanch almonds, cool, remove skin and cut into slivers. Soak raisins and sunflower seeds in water. Make a bay in the sieved flour, pour the milk and the dissolved yeast in it, and start mixing gradually. When fully mixed, knead to make dough. Cover with a moist cloth and keep aside for 10 minutes. Add the melted ghee and incorporate gradually. When fully mixed, knead to make a soft dough. Then add the almonds, raisins and sunflower seeds, cover and keep in a warm place for 30 minutes to allow the dough to rise. Divide into 12 equal portions, make balls, dust with flour, cover and keep aside for 10 minutes. Quantity 500 gm 5 gm to taste 250 ml 20 gm 2 drops 8 gm 150 gm 20 gm 15 gm 10 gm to dust

8.

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9. Place the balls on a lightly floured surface and flatten each with a rolling pin into round disc (approx 6inch diameter). Prick the entire surface with a fork. 10. Grease a baking tray with ghee, arrange the discs on it and bake in the pre-heated oven for 7-8 minutes. 11. Brush the bakarkhani with ghee as soon as it is removed from the oven and serve immediately. ****************

RECIPE COLLECTION

ANANAS KA MUZAAFAR Yield: 4 portions Ingredients Basmati Rice Sugar Nutmeg Lemon juice Saffron Vetivier Pineapple Essence Green Cardamom Cloves Yellow colour Pineapple rings Desi Ghee Method: 1. Pick rice, wash in running water and soak for 2 hours. Drain. 2. Pound saffron with a pestle to break the flakes. 3. Boil sugar with water (150 ml), add nutmeg and lemon juice, stir until the syrup becomes thick. Stir-in saffron, vetivier and pineapple essence. 4. Peel cardamom, discard the skin and pound the seeds with a pestle. Cut pineapple into inch pieces. 5. Heat water (approx. 1.2 liters) in a pan, add the drained rice, cardamom, cloves and yellow colour, boil until the rice is just cooked. Drain. Quantity 250 gm 500 gm a pinch 20 ml 1 gm 2 drops 3 drops 5 no. 5 no. 5 drops 2 no. 75 gm

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6. Heat the syrup over low heat, add the cooked rice, mix well and remove when the syrup starts boiling. Add the pineapple pieces, mix well. 7. Transfer the rice and syrup mixture to an earthenware pot, cover with a lid, seal with atta-dough and put on dum on a tawa over low heat for an hour. To Serve: Break the seal of the pot, pour ghee evenly over the rice in a steady stream and serve from the pot.

RECIPE COLLECTION

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METHI MURGH Yield: 4 portions Ingredients

Chicken Yoghurt Salt Ghee Whole garam masala Green cardamom Black cardamom Cloves Stick cinnamom Bay leaf A pinch mace Onions Garlic Ginger Green chillies Turmeric Coriander powder Red chilli powder Tomatoes Fenugreek Coriander Method: 1. Clean Chicken, remove the skin & cut into 8 pieces. 2. For the marination, whisk yoghurt in a large bowl, add salt & leave the chicken in this marinade for at least 30 minutes. 3. Peel, wash, & chop onions. Peel & chop garlic. Scrape, wash, & chop 30 gm ginger, cut the rest into juliennes for garnish. Remove stems, wash, slit, deseed & chop green chillies. Wash & chop tomatoes. Clean, wash, & chop coriander.

Quantity
1 kg 225 gm to taste 100gm 5 1 5 30 gm 50 gm 6 3 gm 5 gm 1 1 300 gm

5 gm 250 gm 10 gm 15 gm

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4. Heat ghee in a pan, add whole garam masala & saut over medium heat until it begins to crackle. 5. Add onions & saut until golden brown. 6. Then add chopped garlic, ginger, & green chillies, stir for 2 minutes add turmeric, coriander powder & red chillies- dissolved in 60ml cup of water- stir for 30 seconds. 7. Now add tomatoes & stir fry until the fat leaves the masala, add the marinated chicken along with the marinade & water, bring to a boil, cover & simmer until chicken is almost cooked & the fat leaves the masala once again. 8. Adjust the seasoning. 9. Sprinkle fenugreek, ginger juliennes & coriander. 10. Cover with a lid. Seal the handi with atta dough & put it on dum in the pre-heated oven for 15 minutes. 11. Open a handi at the table 12. Open the handi at the table & serve with an Indian bread of our choice.
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RECIPE COLLECTION

BURANI

Yield: 4 portions Ingredients Yogurt Roasted Garlic, chopped Black Salt Black Pepper powder Roasted cumin powder Clove powder Method: 1. Beat the yoghurt in a bowl. Quantity 500 gm 50 gm 10 gm 10 gm 10 gm 2 gm

RECIPE COLLECTION 2. Add roasted garlic, black pepper powder, cumin powder, clove powder and gently whisk. 3. Season the raita with ghee and a pinch of clove powder. 4. Chill and serve.
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TOMATO KUT Yield: 4 portions Ingredients Tomatoes, chopped finely Coriander seeds Tamarind paste Ginger paste Garlic Paste Red chilli powder Curry leaves Coriander leaves, chopped Cumin powder Chickpea flour(Besan) Oil Mustard seeds Cumin seeds Fenugreek seeds Nigella seeds (kalonji) Whole red chilli Garlic, sliced Eggs, Hard boiled Method: 1. Put the tomatoes, coriander seeds, tamarind paste, ginger, garlic, chilli powder, curry leaves, and the fresh coriander, into a heavy based pan. 2. Place on a low flame. Cover. Simmer until the tomatoes are very soft. Sieve them into a bowl. Discard the contents of the sieve. Quantity 900 gm 30 gm 30 ml 10 gm 5 gm 2.5 gm 20 no. 30 gm 5 gm 10 gm 15 gm 2 gm 2 gm 1 gm 1 gm 2 no. 1 clove 4 no.

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3. Add the cumin powder and put the puree back on fire. 4. Add the chickpea flour dissolved in water to the tomatoes mixture. Cook for few minutes more. 5. Heat the oil in a small frying pan. When hot, put in the mustard seeds, whole cumin seeds, fenugreek seeds, nigella seeds, whole red chilli, curry leaves and garlic. 6. When the garlic browns a little, pour the contents of the frying pan into the pan with the puree. 7. Put the puree into a serving dish. Cut the hard-boiled eggs in half, crosswise, and arrange them, cut side up, in the serving dish so that they are at least half buried in the puree. ****************

RECIPE COLLECTION

DOUBLE KA MEETHA

Yield: 4 portions Ingredients Milk Bread slices Ghee Sugar Water Raisins Nutmeg powder Cardamom powder Saffron Khoya Quantity 1.5 litre 400 gm 1.5 kg 350 gm 4 chefs? 50 gm 25 gm 10 gm 10 gm 200 gm

Method: 1. Slice the bread slices into halves after removing the crusts. 2. Roast and crush the saffron. 3. Boil the milk till it is reduced to half. Add the khoya and cook them together till the mixture is thick like cream. Then mix saffron, nutmeg and cardamom powder.

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4. Now fry the bread slices in ghee until they are golden in colour. Soak the fried bread in thickened milk for 15 minutes. 5. Make a thick sugar syrup and pour over the bread and also sprinkle raisins on top to garnish. 6. Transfer the whole thing in a greased oven proof dish. Bake in a moderate oven until the top surface of the dessert turns to golden brown. ****************

RECIPE COLLECTION

CHANNA PINDI Yield: 4 portions Ingredients Chick peas Soda bi carbonate Salt Chaat Masala Chaana Masala Coriander powder Red chilli powder Garam Masala Ghee Potatoes Oil Ginger Green chillies Lemon juice Coriander leaves Tomatoes Method: 1. Pick chick peas, wash, soak overnight in a pan, drain and replenish with fresh water. Add soda bi carbonate and salt, and boil until tender. Drain. 2. Mix chaat masala, channa masala, coriander powder, red chillies, garam masala and salt in a bowl. Quantity 350 gm a pinch To taste 10 gm 10 gm 10 gm 5 gm 10 gm 150 gm 200 gm 500 ml (to fry) 15 gm 10 gm 30 ml 15 gm 150 gm

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3. Boil potatoes, peel and cut into inch cubes. Heat oil in a kadhai and deep fry until golden brown. 4. Cut ginger into juliennes. Quarter tomatoes. Chop green chillies & coriander leaves. 5. Transfer the boiled channa to a kadhai, sprinkle half of the masala mixture and stir over medium heat for a minute. 6. Heat ghee in a separate kadhai, add the remaining masala and saut over medium heat for few minutes. 7. Then add the chick peas, stir for a minute, add the fried potatoes, ginger, green chillies and lemon juice, stir for a minute. 8. Transfer the contents of the dish and garnish with coriander and tomatoes. Serve hot. ****************

RECIPE COLLECTION

RAJMAH MASALA

Yield: 4 portions Ingredients Rajmah Red chilli powder Salt Garam masala Coriander leaves THE MASALA Ghee Onions Garlic Ginger Green chillies Tomatoes Quantity 300 gm 5 gm to taste 5 gm 10 gm 75 gm 100 gm 25 gm 25 gm 10 gm 150 gm

Method: 1. Pick rajmah, wash and soak overnight. Drain and replenish with fresh water.

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2. Chop onions, ginger, garlic, tomatoes, green leaves and coriander leaves. 3. Boil the rajmah in a pan, add red chilli powder and salt, simmer until the beans are soft and the water is almost absorbed. Mash the rajmah a little with a ladle. 4. To prepare the masala, heat ghee in a pan, add onions and garlic, saut over medium heat until brown. 5. Then add ginger, green chillies and tomatoes, fry until the fat leaves the masala. 6. Now add the rajmah, mix well and cook over medium heat until the fat comes to the surface. 7. Sprinkle garam masala, stir. Adjust the seasoning. 8. Transfer to a serving bowl, sprinkle coriander leaves and serve hot.

RECIPE COLLECTION

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PALAK PANEER

Yield: 4 portions Ingredients Spinach Paneer Salt Ghee Cumin Garlic Onions Green chillies Ginger Red chilli powder Tomatoes Cream Garam masala Kasoori methi Method: Quantity 1 kg 200 gm to taste 150 gm 3 gm 20 gm 100 gm 5 gm 20 gm 5 gm 150 gm 100 ml 5 gm 2 gm

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1. Cut panner into cubes, lightly saut and keep it soaked in salted water. 2. Clean spinach, wash and roughly chop. Blanch in boiling salted water until tender. Refresh immediately with cold water to retain colour. 3. Drain spinach and make a puree. 4. Chop onions, tomatoes, ginger, garlic and green chillies.
5. Heat ghee in a kadhai, add cumin and saut over medium heat until it begins to crackle, add garlic and onions, and saut until golden brown. 6. Then add chopped ginger and green chillies, stir for a minute, add red chilli and chopped tomatoes, fry until the fat leaves the masala. 7. Now add spinach puree and fry over high heat until the fat leaves the puree. 8. Add pieces of paneer and cook for few minutes. 9. Add cream, stir and bring to a boil. 10.Sprinkle garam masala and fenugreek, and stir. Adjust the seasoning. 11.Transfer to a serving bowl, garnish with ginger juliennes and cream.

RECIPE COLLECTION

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SARSON KA SAAG Yield: 4 portions Ingredients

Mustard leaves Spinach Bathuwa leaves Green chillies Ginger Makki- ka atta Red chilli powder White butter

Quantity

1kg 250 gm 250 gm

8 60 gm 20 gm

5 gm 200 gm

Method:
1. Clean mustard, spinach and bathuwa leaves, wash in running water, roughly shred leaves & finely slices stems. Discard the hard stems. 2. Remove stems & wash green chillies. Scrape, wash & roughly cut two thirds of the ginger, cut the rest into fine juliennes. 3. Put the mustard, spinach, bathuwa & 4 green chillies in a handi, add the roughly cut ginger, salt & water, bring to a boil, cover & simmer until tender . 4. Remove, drain & reserve the excess liquid if any. 5. Put the drained vegetables in a blender & make a course paste. 6. Return the pureed vegetables in a pan, add makki-ka-atta , red chillies & the remaining green chillies. Mix well. 7. Return to heat, add the reserved liquid & 75 gm of butter, cover & simmer stirring occasionally, for 30 minutes. Adjust the seasoning. 8. Meanwhile, to prepare the tempering, melt 100gm of butter in a frying pan, add ginger juliennes & saut over medium heat for 2-3 min. 9. Bring the simmering sarson to a boil & pour on the tempering. 10. Remove to a bowl, garnish with the remaining butter & serve with makki-ki roti .
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MAKKI KI ROTI Yield: 4 portions Ingredients
Maize flour(coarse) Salt Water Melted butter

RECIPE COLLECTION

Quantity
450gm to taste 11/2 30gm

Method:
1. 2. 3. 4. Sieve the flour add salt. Prepare a stiff dough by gradually adding the water. Divide the dough into equal sized balls. Pat each ball between dampened palms to make a roti of medium thickness. Alternatively, roll out each ball between the folds of a greased plastic sheet. 5. Heat tawa and place a roti on it. 6. Cook on both side over a slow fire until both sides are golden brown. 7. Serve hot with a dollop of white butter.
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PESHAWARI CHHOLE Yield: 4 portions Ingredients

Chick peas Soda bi carbonate Salt Ghee Ginger paste Garlic paste Red chilli powder Garam masala THE SPICE SACHET Tea bags Black cardamom Cinnamon Bay leaves THE MINCE Lamb Mince Ghee Onions Ginger paste Garlic paste Coriander powder Tomatoes Garam masala THE GARNISH Ginger Green chillies Mango powder Ghee

Quantity
150 gm a pinch to taste 50 gm 10 gm 10 gm 3 gm 3 gm 2 no. 4 2 sticks (1-inch) 2 no. 400 gm 75 gm 50 gm 10 gm 10 gm 5 gm 125 gm 5 gm 10 gm 4 5 gm to shallow fry

Method:

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1. Pick chick peas, wash in running water and soak overnight. Drain. 2. Wrap all the ingredients of spice sachet in a muslin cloth and tie with a string. 3. Put the drained chickpeas in a pan, add soda bicarbonate, salt and water, bring to a boil, reduce to low heat, immerse the spice sachet, cover and simmer until gram is cooked. Discard the sachet. 4. Heat ghee in a kadhai, add the ginger and garlic pastes, stir over medium heat for 30 seconds. Add red chilli and water, stir for 4-5 minutes, add garam masala and stir gently for a minute. 5. To prepare the mince, heat ghee in a separate pan, add the mince and saut over medium heat for 2-3 minutes. Add approx. 200 ml water, stir and simmer until half the liquid has evaporated. 6. Then add the remaining ingredients, except garam masala, and simmer. 7. When all the liquid has evaporated, increase to medium heat and stir until the fat leaves the mince. 8. Now add a little more water and stir for a minute. Adjust seasoning. Sprinkle garam masala and stir. 9. For the garnish, cut ginger into juliennes. Slit green chillies on one side. Fill the green chillies with a mixture of mango powder. 10. Heat ghee in a frying pan and shallow fry ginger juliennes. Shallow fry the stuffed chillies until they become bright green. To Serve: Make bed of gram in a bowl, spread the mince on top, garnish with ginger juliennes and stuffed chillies.

RECIPE COLLECTION

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MOTI PULAO Yield: 4 portions Ingredients Basmati Rice Cottage Cheese (Paneer) Cashew nut powder Cornflour Salt Oil Silver leaf Peas Carrots, diced Beans, diced Ghee Cloves Bay leaves Cinnamon Green Cardamom Saffron Milk Pomegranate seeds Quantity 400 gm 100 gm 50 gm 25 gm to taste to deep fry 5-6 leaves 50 gm 50 gm 50 gm 100 gm 5 no 2 no. 2 sticks 5 no. gm 30 ml 50 gm

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RECIPE COLLECTION

Method: 1. Pick, clean, wash and soak rice in water for about half an hour. Drain and keep aside. 2. Grate/mash paneer. Add cashewnut powder, cornstarch and salt. Knead into a smooth dough and roll into small balls. 3. Heat sufficient oil in a kadai and deep-fry the balls on medium heat till light golden brown. Drain onto an absorbent paper and keep aside. Cover these balls with silver warq. 4. Heat ghee in a pan. Add cloves, bay leaves, cinnamon sticks and green cardamoms. 5. Once they start to crackle, Add peas, carrots and beans. Saute for a couple of minutes. 6. Add rice. Stir gently, add required hot water and salt to taste. Cover and cook till rice is done. 7. Crush saffron in a warm milk. Add this to the rice to give it flavour and colour. 8. Serve rice in a platter garnished with the fried paneer balls and pomegranate seeds. ****************

SOOJI KA HULWA

Yield: 4 portions Ingredients Semolina (sooji) Sugar Ghee Cardamom Water Dry fruits Quantity 100 gm 100 gm 50 gm 4-5 no. 200 ml 50 gm

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Method: 5. Melt fat and roast semolina till it is light brown. 6. Add hot water and mix well. 7. Keep the pan covered for 2 minutes. 8. Add sugar and mix well. 9. Add cardamom powder. 10. Cook for few minutes till all the sugar melts. 11. Remove from fire and serve garnished with dry fruits.

RECIPE COLLECTION

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DAL MAKHANI Yield: 4 Portions Ingredients

Black Dal Kidney Beans (Rajma) Split Bengal Gram (Channa Dal) Ginger, Paste Garlic, Paste Tomato Puree Red chili powder Oil Butter Cream Salt

Quantity
200 gm 50 gm 50 gm 30 gm 30 gm 300 gm 5 gm 30 ml 50 gm 50 gm to taste

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RECIPE COLLECTION

Method: 1. Wash and soak dal overnight. 2. Rewash and put on fire till tender. Keep on mashing the lentils against the sides with a wooden spoon. 3. Heat oil, lightly fry ginger and garlic paste, add tomato puree and stir for few more minutes. Add to the lentils. 4. Add salt and red chilli powder. 5. Cook till thick and creamy.

Presentation: Finish with butter and cream and serve hot.

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BAINGAN BHURTA

Yield: 4 portions Ingredients Eggplant large (Baingan) Cumin seeds Onion chopped Red chilli powder Ginger and garlic paste Coriander powder Tomatoes chopped Garam masala powder Chopped coriander leaves Salt Green chillies Diced onions Quantity 1 kg 5 gm 100 gm 5 gm 20 gm 10 gm 200 gm 5 gm 30 gm to taste 10 gm 50 gm

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Oil Method: 1. 2. 3. 4. 5. 6. 7. 8. Roast the eggplant in the tandoor. Peel it and discard its stem and the skin. Now mash the flesh. In a pan, heat the oil and add cumin, onions and saut till they turn light brown. Add ginger garlic paste, red chilli powder, coriander powder, and fry the masala. Add tomatoes and stir fry. Then add diced onions. Now add the baingan, and mix well. Finally add garam masala and garnish with chopped green coriander and green chillies. 100 ml

RECIPE COLLECTION

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KACHI BIRYANI Yield: 4 portions Ingredients Basmati Rice Mutton -- Small Pieces Raw Papaya Paste Red Chilli powder Bay leaf Onion -- Sliced & Fried Clove Cinnamon Cardamom Green Chillies Peppercorns Shahi Jeera Coriander Leaf Chopped Mint Leaves Chopped Ginger and Garlic Paste Curd Saffron Quantity 500 gm 1 kg 50 gm 20 gm 2 leaves 300 gm 5 gm 5 gm 5 gm 20 gm 10 gm 5 gm 50 gm 50 gm 30 gm 150 gm gm

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Ghee Salt Lemon Juice Method: 1. Marinate the mutton with beaten curd, ginger garlic paste, papaya paste, chilli powder, turmeric powder, powdered masala, salt and half of the fried onion paste. Leave it to rest for 3 hours . 2. Now boil water 3 times the quantity of the rice, add whole garam masala, rice and salt to taste. 3. Cook the rice till al dente and then drain. Once the rice is cooked, remove the whole garam masala. 4. In a heavy bottomed handi, add the marinated mutton and melted ghee. 5. Cover the mutton with chopped mint, coriander and fried onions, a few slit green chillies and lemon juice. 6. Spread the rice over this. 7. Sprinkle the remaining ghee, saffron and lemon juice. 8. Cover and seal the handi with atta. Place it over high heat for 20 - 25 minutes. 9. Lower the heat and cook for another 45 minutes. Allow it to cook on dum . 10. When done leave it aside for at least 15 minutes before opening the lid. 11. Serve the biryani by cutting style- this means that do not mix everything but serve from one side with the help of a spoon. **************** 200 gm to taste 50 ml

RECIPE COLLECTION

MIRCH KA SALAN

Yield: 4 portions

Ingredients

Quantity

Green Peppers, Capsicum (medium Sized) 500 gm Coconut (desiccated, unsweetened) 50 gm Sesame seeds 80 gm Oil 150 ml Black mustard seeds 5 gm Nigella seeds (kalonji) 3 gm Onions, chopped 200 gm Cumin powder 15 gm Green chillies, chopped 4-5 no.

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Salt Red chilli powder Lemon juice to taste 3 gm 45 ml

RECIPE COLLECTION

Method: 1. Put the coconut and sesame seeds into a blender and grind to a smooth paste. 2. Core the green peppers, removing the stem end and the seeds. Cut lengthwise, into slices that are 2 cm at their widest. 3. Heat oil in pan, fry the sliced green peppers until lightly brown. Remove and keep aside. 4. Put the mustard seeds into the hot oil. As soon as they begin to pop, put in the nigella seeds. 5. Put onions, fry till translucent. 6. Now, put in the coconut-sesame mixture, cumin powder, green chillies, salt and chilli powder. 7. Stir and saut for a few minutes. Now put 240 ml of water and stir. Bring to boil. 8. Let the gravy cook for few minutes. Add peppers and stir for couple of minutes. 9. Remove to a serving bowl and serve hot.

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MIXED VEGETABLE RAITA

Yield: 4 portions

Ingredients Yoghurt Cucumber Tomatoes Potatoes Onions

Quantity 400 gm 40 gm 30 gm 30 gm 15 gm

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Green chillies Red chilli powder Cumin powder Chaat masala Salt Coriander leaves 5 gm a pinch 3 gm 3 gm to taste 5 gm

RECIPE COLLECTION

Method: 10. Whisk yogurt in a bowl. 11. Peel, cut cucumbers into quarters, deseed and make small cubes. 12. Wash, cut tomatoes into quarters, deseed and chop. 13. Boil, cool, peel and cut potatoes into small cubes. 14. Peel, wash and chop onions. 15. Chop deseeded green chillies and coriander leaves. 16. Mix all the ingredients, except coriander, with yoghurt in a large bowl, sprinkle red chilli powder, cumin, chaat masala and salt, stir. Adjust seasoning. 17. Transfer to a bowl, garnish with coriander and serve cold.

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GIL E FIRDAUS

Yield: 4 portions Ingredients Rice flour Bottle Gourd (Doodhi), grated Ghee Quantity 100 gm 500 gm 100 gm

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Khoya Sugar Milk Green cardamom powder Rose essence Almonds, blanched and sliced Pistachios, blanched and sliced 100 gm 150 gm 1 litre 5 gm 5 ml 30 gm 30 gm

RECIPE COLLECTION

Method: 1. Heat milk, and add the rice flour in it. Then cook it till the rice flour is cooked. Added grated bottle gourd, fried in ghee to the rice flour and milk. 2. Then add khoya to the mixture, along with the sugar. 3. Cook till sugar dissolves completely. 4. Add the cooked doodhi mixture, cardamom powder and essence to the khoya. 5. Ladle the mixture into clay bowls (sikoras) to serve. This imparts a special flavour to the dish. 6. Serve chilled garnished with sliced almonds and pistachios.

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MACHER JHOL Yield: 4 portions Ingredients Rohu fish Potatoes, Salt Turmeric powder Quantity 500 gm 150 gm (cut in inch thick fingers) to taste 5 gm

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Panchphoran
(Mustard, Kaloji, Fennel, Fenugreek, Cumin) 5 gm Bay leaf 1 no.

RECIPE COLLECTION

Onions, chopped Ginger paste Tomatoes, chopped Coriander powder Cumin powder Red chilli powder Mustard oil Green chillies, slit Method:

100 gm 10 gm 10 gm 10 gm 5 gm 5 gm 100 ml 5 no.

1. Clean fish, wash, pat dry and cut into 1/2 slices. 2. Marinate in turmeric and salt. 3. Heat oil in a pan to a smoking point. Add the fish pieces and fry until brown. Remove. 4. Add panchphoran and bay leaf to the hot oil. When the spices pop, add the chopped onions. 5. Saut the onions in medium heat until light brown. 6. Add the ginger paste, stir for a few seconds. 7. Add the powder spices dissolved in water. Stir for few minutes and add the tomatoes. 8. Also, add the potatoes, and stir till it is cooked. 9. Add water and let the gravy dissolve in it. 10. Add the pieces of fried fish and simmer for few more minutes. 11. Remove to a serving bowl and serve along with steamed rice. ****************

ALOO POSTO

Yield: 4 portions Ingredients Medium potatoes Green chillies Quantity 500 gm 2 no.

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Sugar Pure ghee Mustard oil Poppy seeds (khuskhus) Salt Onion seeds (kalonji) 5 gm 10 gm 30 ml 50 gm to taste 3 gm

RECIPE COLLECTION

Method: 1. 2. 3. 4. 5. 6. 7. Peel and cut the potatoes into one inch sized pieces. Keep them in water. Soak poppy seeds in one cup warm water for fifteen to twenty minutes. Remove and grind to a fine paste. Heat up mustard oil in a pan till it just reaches smoking point. Add in kalonji and stir-fry briefly. Mix in potato pieces and stir fry on medium heat up for five minutes, stirring frequently. 8. Add the poppy seeds paste, stir and mix in half cup of water, cover and stir fry on low heat up till the potatoes are almost done. 9. Take off the lid, mix in salt, sugar and slit green chillies. 10. Continue to stir fry for a minute more or till potatoes are completely cooked, stir in desi ghee and serve hot. ****************

MISHTI DOI

Yield: 4 portions Ingredients Quantity

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Milk Yoghurt Date jaggery (Khahur Gud) 1 litre 10 gm 200 gm

RECIPE COLLECTION

Method: 1. 2. 3. 4. Boil milk till reduced to half. Remove from heat and leave to cool slightly. Blend grated jaggery into warm milk and whisk vigorously. When milk, it is at room temperature (slightly lukewarm) stir in yoghurt till well mixed. 5. Pour in earthenware pots. 6. Set overnight in a warm place. 7. Chill when set. Serve chilled.

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MEEN MOILEY Yield: 4 portions Ingredients Quantity

Fish Fillets (Pomfret, Red Snapper) 600 gm Coconut oil 30 ml Mustard seeds 4 gm Garlic 8 flakes

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Ginger Green chillies Onions Salt Curry leaf Tomatoes Turmeric powder Coconut milk (3rd and 2nd extract) Coconut milk (1st extract) Lemon juice Method: 1. Clean fish, wash, pat dry and cut into 1 slices. 2. Finely chop ginger and garlic. Slice onions. Cut tomatoes into 8 wedges. 3. Heat oil in a pan, add mustard seeds, stir over medium heat until they begin to pop, add garlic and ginger, stir for a minute, add green chillies and stir. 4. Add onions and saut until translucent and glossy, add turmeric dissolved in water. 5. Add the 3rd and 2nd extract of coconut milk, cook for a few minutes. 6. Add fish and simmer for 5 minutes. 7. Now add curry leaves, tomatoes and simmer for 1 to 2 minutes. 8. Gently stir in the 1st extract of coconut milk, bring to just under a boil over low heat, sprinkle lemon juice and stir carefully. Remove and adjust seasoning. Serve hot. 1 inch piece 6 no. 150 gm to taste 24 150 gm 1.5 gm 350 ml 120 ml 15 ml

RECIPE COLLECTION

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OLAN

Yield: 4 portions Ingredients Quantity

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Ash gourd Pumpkin Red kidney beans Green chillies, slit Coconut milk Coconut oil Curry leaves Cumin powder Salt Method: 1. 2. 3. 4. 5. 6. 7. 8. Soak the red kidney beans overnight. Refresh water and boil the beans until tender. Peel and cut ash gourd and pumpkin in cubes. Boil the ash gourd and pumpkin with chillies, curry leaves, salt and cumin powder. Add the cooked beans and stir for few minutes Add coconut milk and bring to boil. Add fresh coconut oil and mix well. Remove to a serving bowl and serve hot. 200 gm 200 gm 100 gm 10 gm 150 ml 15 ml 2 sprigs a pinch to taste

RECIPE COLLECTION

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MALABARI PARATHA Yield: 4 portions Ingredients Flour Quantity 750 gm

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Soda bicarbonate Eggs Milk Sugar Salt Oil Butter Flour Ghee Method: 1. Sieve flour with soda bicarbonate. 2. Break eggs in a bowl, add milk, sugar, salt and oil, whisk. 3. Make a bay in the sieved flour, pour the eggs and milk mixture in it and start mixing gradually. 4. When fully mixed, knead to make a soft dough, cover with a moist cloth and keep aside for 30 minutes. 5. Divide the dough into 8 equal portions and make balls. 6. Flatten each with a rolling pin into a round disc. Grease the rolling surface with oil, place the flattened dough and stretch evenly on all sides until it is very thin. 7. Apply melted butter over the entire surface, dust with flour, hold from two ends and gather ensuring there are many folds. 8. Place the dough on the table and roll to make a pedha. Keep aside for 5 minutes. 9. Flatten each pedha with a rolling pin into a round disc. 10. Place the paratha on a heated tawa and half cook, turning over once. 11. Pour melted ghee all round and shallow fry both sides over low heat until golden brown. 12. Remove and serve immediately. **************** a pinch 2 no. 200 ml 10 gm 5 gm 60 ml 100 gm to dust to shallow fry

RECIPE COLLECTION

LEMON RICE Yield: 4 portions

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Ingredients Rice Salt Ground nut oil Mustard seeds Curry leaves Channa dal Green chillies Lemon juice Turmeric powder Asafoetida Coconut Coriander Quantity 400gm to taste 50ml 5gm 10 10gm 10gm 90ml 3gm a pinch 50gm 10gm

RECIPE COLLECTION

Method: 1. Pick rice, wash & soak rice for 30 minutes. Drain. Replenish with fresh water, add salt & boil until cooked. 2. Wash curry leaves, remove stems. Wash, slit, deseed & chop green chillies. Clean, wash, & chop coriander. 3. Grate coconut. 4. Heat oil in a pan, add mustard seeds, curry leaves, channa dal, & green chillies & saut over medium heat until the dal becomes light brown. 5. Then add lemon juice, turmeric & asafoetida & stir for 15 seconds. 6. Pour this tempering over the rice. 7. Now add coconut & coriander, mix well.

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GUSHTABA Yield: 4 portions Ingredients Mutton mince Quantity 500 gm

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Mutton fat Mustard oil Coriander powder Fennel powder Dry ginger powder Dry mint powder Salt Garam masala powder The Gravy Mustard oil Yoghurt Fennel powder Dry ginger powder Coriander powder Bay leaf Peppercorns Mutton stock Almond paste Mint paste Black cumin powder Method: 1. Make a fine paste out of mutton mince and mutton fat. 2. Mix mutton and mutton fat with the remaining ingredients and divide into 16 portions and shape oval balls. 3. Poach the balls in stock. When the balls starts to float on the surface, remove them. 4. For the gravy, heat mustard oil in a pan, add the bay leaves, fennel powder, dry ginger powder, coriander powder and stir over low heat for 15 seconds. 5. Add whisked yoghurt, bring to boil and simmer for approximately 30 minutes. 6. Add almond paste, the mutton stock and bring to a boil. 7. Add the koftas and simmer for 10 minutes, add the mint paste, and black cumin powder. 8. Cover and simmer until the koftas are cooked. 9. Adjust seasoning, remove to a serving bowl and serve hot. **************** 60 gm 45 ml 10 gm 5 gm 2 gm 2 gm to taste 5 gm 60 ml 175 gm 5 gm 5 gm 5 gm 2 no 5 no 800 ml 25 gm 10 gm 5 gm

RECIPE COLLECTION

TSCHAK VANGAN

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Yield: 4 portions Ingredients Baby Eggplant Tamarind Pulp Tomato Puree Red chilli Powder Ghee Charmagaz Salt Quantity 500 gm 75 gm 500 gm gm gm gm gm

RECIPE COLLECTION

10 50 50 10

Method: 1. Take small eggplants and slit them into four pieces each. 2. Deep fry them till they turn slightly brown. 3. Pour oil in a pan and add red chilli powder in it, by adding a little water to make a paste. 4. Add tomato puree and cook till the oil comes on surface. 5. Now add tamarind pulp, salt and cook again. 6. Add the eggplants and check the seasoning. 7. Put charmagaz and serve hot

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RAJMA GOGJI Yield: 4 portions

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Ingredients Red kidney beans Turnips, medium sized Dry ginger powder Turmeric powder Salt Red chilli powder Oil Onions, sliced Garlic, chopped Quantity 200 gm 400 gm 3 gm 3 gm 5 gm 5gm 60 ml 100 gm 20 gm

RECIPE COLLECTION

Method: 1. 2. 3. 4. 5. 6. 7. 8. Soak red kidney beans overnight. Refresh with fresh water. Put in a large pan with water and boil until thoroughly cooked. Peel turnips and cut into 4 wedges each. Put the ground ginger, turmeric, salt and chilli powder in a bowl. Add water in it to prepare a smooth paste. Heat the oil in a frying pan over a medium heat. Put in the turnip pieces and brown them on all sides. Remove the turnip pieces with a slotted spoon and set aside. Now put the onions into the same oil. Stir fry the onion to a medium brown colour. Add garlic, stir. Now put the spice paste and cook for 2 minutes. Add the red kidney beans and turnips. Turn heat down to low, cover partially and simmer gently for another 45 minutes or until cooked through. ****************

TSAMAN PULAO Yield: 4 portions

Abheek Pramanicks
Ingredients Rice Cottage cheese Peas Cloves Green cardamom Garam masala Bay leaf Ghee Raisins Almonds Cumin Kewra Saffron Milk Whole wheat dough Method: 1. Wash and soak rice for 1 hour. In a separate vessel put 2.5 litres of water, cloves, green cardamom, garam masala and bay leaf. Bring to boil and simmer for 5-10 minutes. 2. Add soaked and drained rice. Cook till 3/4 th done. Remove, strain and keep aside. 3. Heat ghee and deep fry cottage cheese which has been cut into 1 inch dices. Remove with slotted spoon and soak the fried cottage cheese in salted water in which 1/2 tsp of turmeric has been dissolved 4. Heat ghee and add cumin, raisins, green peas, and peeled almonds. When the raisins swell, add this to the rice and mix well. Arrange the rice in a degchi 5. Make a paste of saffron and kewra in a mortar and pestle and sprinkle over the rice 6. Pour the milk on top of the rice, cover with a lid and seal it with a dough. 7. Cook on dum on charcoal for 15-20 minutes. **************** Quantity 500 gm 200 gm 200 gm 10 gm 5 gm 10 gm 2 no 100 gm 25 gm 25 gm 5 gm 10 ml gm 30 ml 200 gm

RECIPE COLLECTION

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KONG FIRIN Yield: 4 portions Ingredients Full cream milk Semolina Sugar Sweetened condensed milk Vetiver (keora) essence Broken cashew nuts Pistachios Saffron strands Method: 1. Boil the full cream milk and saffron together, stirring all the time. 2. To the boiling milk, add semolina and stir continuously, until the milk thickens and semolina has been cooked. 3. Add sugar, sweetened and condensed milk, cashew nuts, and vetiver essence, and cook it for 2-3 more minutes. 4. Cool and pour the mixture into small serving bowls and garnish it with pistachios. 5. Keep in the refrigerator to chill. Serve chilled. Quantity 1 litre 200 gm 250 gm 100 gm 10 ml 50 gm 40 gm gm

RECIPE COLLECTION

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GOSHT DO PYAZA

Abheek Pramanicks
Yield: 4 portions Ingredients Lamb chops Whole red chillies Green chillies Ghee Fenugreek seeds Coriander seeds Pomegranate seeds Cumin seeds Lemon juice Onions Mint leaves, chopped Turmeric powder Salt Garam masala powder Coriander leaves, chopped Quantity 12 4 6 75 ml 5 gm 30 gm 50 gm 15 gm 30 ml 300 gm 30 gm 5 gm to taste 5 gm 30 gm

RECIPE COLLECTION

Method: 1. Soak red chillies in half a cup of hot water. Chop two green chillies and slit the remaining. 2. Saut slit green chillies in one tablespoon of ghee, drain and set aside. Roughly chop four onions and slice the remaining. Coarsely grind fenugreek seeds, coriander seeds and pomegranate seeds separately. 3. Grind together cumin seeds and red chillies with one tablespoon of lemon juice. Apply this paste to the chops and marinate for one hour preferably in a refrigerator. 4. Heat the remaining ghee in a pan and add chopped green chillies, chopped onions and ginger. Saut till light brown. If required, sprinkle water. Drain, cool and blend to a paste. 5. Strain the ghee and heat it again. Add fenugreek seeds, sliced onions and mint leaves. Saut well and add the marinated chops. Saut till dry. 6. Add coriander seeds and one-fourth cup of water. Mix well and simmer till dry. 7. Add pomegranate seeds, turmeric powder, salt and half a cup of water. Once it boils, lower the heat and simmer till almost dry. 8. Add garam masala powder, fried green chillies and coriander leaves. Cover and cook on low heat for five to seven minutes. 9. Add fried onion paste, mix well and cover and cook on low heat for fifteen to twenty minutes. 10. Sprinkle the remaining lemon juice, mix and serve hot. ****************

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BADAL JAAM Yield: 4 portions Ingredients
Brinjals Ground nut oil Chaat masala Tomatoes Ground nut oil Onions Garlic Ginger Red chilli powder Yoghurt Coriander Lemon juice

RECIPE COLLECTION

Quantity
2 to deep fry to sprinkle 2 kg 75 ml 100 gm 80 gm 20 gm 5 gm 1 kg 20 gm 30 ml

Method:
1. Remove stems from brinjals, wash, slice ends & cut each into 8 roundels of equal thickness. 2. Heat oil in a pan & deep fry the roundels over medium heat until cooked. Remove lightly grease a roasting tray, arrange the slices in it without overlapping & sprinkle chaat masala. 3. For the tomato sauce, blanch tomatoes, remove the skin, deseed & roughly chop. Peel, wash& finely chop onions. Peel & finely chop garlic, reserve 10gm for the yoghurt topping. Scrape, wash & finely chop ginger. 4. Heat oil in a pan. Add onions & saut until light brown. Add garlic & ginger, saut until onions are golden brown. 5. Then add tomatoes, red chillies & salt, stir until mashed. 6. Reduce the masala to a thick sauce consistency. Adjust the seasoning. For the topping, hang yoghurt in muslin until reduced by half, then whisk in a bowl. Clean, wash & chop coriander, add to the yoghurt, along with the reserved garlic & lemon juice. Mix well. 7. Spoon out equal quantities of the tomato sauce over each roundel, cover the roasting tray with silver foil & put on dum in the pre-heated oven for 5 minutes. 8. Tear off the foil, transfer roundels to a silver platter, garnish each roundel with a dollop of the topping & serve as an accompaniment.

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Abheek Pramanicks
MUGHLAI PARATHA Yield: 4 portions Ingredients DOUGH:
Flour Milk Warm Water Salt 500 gm 200 ml to taste

RECIPE COLLECTION

Quantity

FILLING:
Minced meat Butter Green Chillies Onions, chopped Garlic, chopped Ginger, chopped Tomatoes, Chopped Chilli powder Garam Masala Coriander leaves, chopped Eggs Oil 500 gm 50 gm 6 no. 150 gm 20 gm 15 gm 100 gm 5 gm 10 gm 30 gm 3 no to shallow fry

Method:
1. In a large bowl, mix the flour and salt to taste. Add the milk a little at a time and knead. Once the milk is used up, add water. Knead well to make a medium-soft, smooth dough. Wet your hand and rub all over the surface of the dough. Cover with a damp cloth and keep aside for 15 minutes. 2. Divide the dough into four equal portions and shape into balls, keep aside. 3. Whisk the eggs with salt to taste and keep aside. 4. For the filling, heat butter, fry garlic and ginger, put in minced chicken mix well. Stir in garam masala, salt and chilli powder. Add tomatoes and fry till tender, and the butter begins to separate, add onions, chillies and chopped coriander leaves and set aside to cool. 5. Roll out each ball of dough into a 8 inch diameter paratha and place onefourth of the filling at the centre of the paratha. 6. Wrap the filling carefully from all sides to make a square. 7. Heat one tablespoon of oil in a pan and place the paratha carefully in it without letting the filling come out . 8. Brush the surface now on top with some egg and flip again. Grease the other side and brush egg on it also. 9. Fry well till both the sides become golden brown.

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YAKHNI PULAO

Abheek Pramanicks
Yield: 4 portions Ingredients
Lamb with bones, cut into 2" pieces Garlic Paste Ginger Paste Green Cardamom Cloves Cinnamon Black Cardamom Black Peppercorns Cumin Seeds Coriander Seeds Bay Leaf Star Anise Red Chilli Powder Onions, sliced Ghee Basmati Rice, washed and soaked Fresh Yogurt Salt

RECIPE COLLECTION

Quantity
1 Kg 30 gm 30 gm 6 6 1" piece 1 10 5 gm 10 gm 1 1 5 gm 150 gm 100 gm 500 gm 100 gm to taste

Method:
1. Put 6 cups of water in a pan. 2. Cut a piece of muslin cloth into a 6" square and place the cinnamon, black and green cardamom, cloves, peppercorns, star anise, coriander and cumin seeds, bay leaf and red chilli powder in the centre of this square. 3. Gather up the edges of the cloth and tie tightly to form a bundle. Put this bundle in the pan. 4. Now, add the ginger, garlic pastes, meat and salt to the pressure cooker and close the lid. 5. Boil it till the meat is almost cooked. 6. Remove the muslin bag and separate the meat from the stock and keep aside. 7. Heat the ghee and add half of the sliced onions in a separate pan. Fry till light golden. 8. Now add the meat, stock, rice and yogurt and mix well. 9. Cook on medium flame till the mixture comes to a boil, then reduce the flame to a simmer, cover and cook till the rice is done. 10.Turn off the fire and allow to rest for 5 minutes. 11.While the rice is resting, fry the rest of the sliced onions in cooking oil till golden. Drain and keep on paper towels. 12.Open the pan and stir the rice well, taking care not to break up the pieces of meat. 13.Garnish with fried sliced onions (optional) and serve piping hot with a vegetable raita or curry dish of your choice.

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Abheek Pramanicks
ZAUQ-E-SHAHI Yield: 4 portions Ingredients Rabarhi Sugar Saffron Green cardamom Gulab jamun mixture Poppy seeds Ghee Pistachio Almonds Method:
1. Add 100 gm of sugar in the rabarhi while it is still warm and stir until dissolved. Add saffron and stir. 2. Boil the remaining sugar with water to make a syrup of one-string consistency. Add cardamom and stir. Keep warm. 3. Add poppy seeds into the gulab jamun mixture, knead gently and make 3540 balls of 1/3 diameter. 4. Heat ghee in a kadhai and deep fry the marbles over medium heat until golden brown. 5. Swirl ghee with a perforated spoon, without touching the marbles, until they come to the surface. 6. Remove and immerse immediately in the syrup. 7. Transfer the soaked marbles to a shallow silver dish, pour on the rabarhi, garnish with the nuts and serve warm.

RECIPE COLLECTION

Quantity 500 gm 600 gm 1 gm 5 gm 200 gm 6 gm to deep fry 10 gm 25 gm

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Abheek Pramanicks
PATRANI MACHCHI Yield: 4 portions Ingredients Fish (Pomfret, etc.) Malt Vinegar Salt Banana Leaves Oil Lemons The Coconut Chutney Fresh coconut Coriander Green chillies Garlic Red chilli powder Coriander seeds Cumin seeds Lemon juice Salt Sugar Method:
1. Clean fish, wash, pat dry, make fillets and cut each fillet into two. Make horizontal slits in the pieces to create pockets. Sprinkle vinegar and salt, marinate for 30 minutes. 2. Trim banana leaves, wash and wipe. 3. For the chutney: remove the brown skin and grate coconut. Chop coriander and garlic. Deseed green chillies. Put all the ingredients of the chutney in a blender and make a fine paste. 4. Stuff the pockets in the fish pieces with chutney and spread the rest on both sides. 5. Apply oil on banana leaves and wrap each piece separately. 6. Steam the fish in a steamer for 30 minutes. 7. Unwrap the fish, arrange on a platter and serve with lemon wedges.

RECIPE COLLECTION

Quantity 800 gm 90 ml to taste to wrap each fillet separately 30 ml 3 no 100 gm 50 gm 6 no. 20 gm 5 gm 15 gm 15 gm 60 ml to taste 25 gm

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Abheek Pramanicks

RECIPE COLLECTION

AMTI Yield: 4 portions Ingredients Split red gram Onions Mustard seeds Turmeric Chilli powder Green chillies Tamarind Jaggery Garam masala Oil Salt Water Quantity 150gm 50gm 2gm 2gm 2gm 4 4gm 2gm 2gm 30ml to taste 1.5lit

Method: 1. Clean, wash,& soak the gram for half an hour & cook till soft. 2. Heat oil add mustard seeds, when they crackle add slit green chillies & chopped onions. 3. When the onions are tender, add chilli powder, turmeric & garam masala. 4. Add the cooked gram, bring to boil, add tamarind juice, jaggery & salt.

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Abheek Pramanicks

RECIPE COLLECTION

BASUNDI Yield: 4 portions Ingredients Full fat milk Sugar Cardamom Almonds Pistachios Saffron Quantity 1 litre 75 gm 3 pods 5 no.(blanched) 3 no.(skinned) 10-15 threads

Method: 1. Soak saffron in 2 tea spoons of hot milk and keep it aside. 2. Chop finely and crush coarsely, the almonds and pistachios. 3. Peel and powder cardamom seed with a mallet. 4. Add it to the chopped dry fruit mix. 5. Pour milk in a large deep pan, on medium flame and stir occasionally. 6. When it starts boiling, reduce the heat and continue to boil. 7. Stir frequently, till milk is 2/3 in volume. 8. Add all the dry fruits and cardamom to the boiling milk. 9. Boil further for 3-4 min. 10. Turn off the stove and allow it to cool a little. 11. Pour this mixture into a large decorative serving bowl. 12. Allow to cool completely, chill in refrigerator for 4-5 hours. 13. To avoid a layer forming on the surface, stir frequently while cooling. To Serve: Serve chilled in individual cups and garnish it with some strands of saffron.

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Abheek Pramanicks

RECIPE COLLECTION

MOONG DAL KHITCHDI Yield: 4 portions Ingredients Pulao rice Split green gram Cinnamon Cloves Fat Onions Turmeric Salt Coriander leaves Method: 1. Wash and soak gram for half an hour. 2. Wash and soak rice for 15 minutes. 3. Heat fat, add sliced onion, spices and rice, dal, salt, turmeric and double the amount of water. 4. Stir and cover the vessel. 5. Cook gently till rice is tender, and khitchdi is soft. 6. Garnish with chopped coriander leaves. Quantity 500 gm 225 gm 1 small piece 6 no 50 gm 100 gm a pinch to taste 30 gm

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Abheek Pramanicks

RECIPE COLLECTION

TOMATOCHEN SAAR Yield: 4 portions Ingredients

Tomatoes large size Salt Garlic Red chilli powder Coconut (scraped) Cumin seeds Green chillies Fresh coriander leaves Sugar TEMPERING: Curry leaves Pure ghee Mustard seeds Asafoetida

Quantity
500 gm to taste 6 cloves 3 gm 100 gm 5 gm 3-4 a few sprigs 15 gm 8-10 2tsp 5 gm a pinch

Method:
1. Grind coconut, garlic and cumin seeds into a paste. 2. Add salt and red chilli powder to tomatoes. Transfer into a pan, add three cups of water and bring it to a boil. 3. Simmer for fifteen minutes and puree when it is a little cool. 4. Heat ghee in a pan and add mustard seeds, asafoetida and curry leaves 5. Add pureed tomato and slit green chillies and bring it to a boil and add sugar. 6. Add coconut and spice paste. 7. Cook on low heat for ten minutes. Adjust seasoning. 8. Serve hot, garnished with coriander leaves.

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Abheek Pramanicks

RECIPE COLLECTION

TILGUL POLI Yield: 4 portions Ingredients Dough: Wheat Flour Refined flour Besan Oil Salt Milk / Water Filling: White sesame seeds Jaggery Poppy seeds Dry grated coconut Besan Ghee Nutmeg powder Method: 1. Mix the flours, add salt, oil and make a soft dough using milk/water. Let the dough rest for at least 1 hour. 2. For the filling, heat ghee in a pan, add besan and roast it, till it changes colour. 3. Roast sesame seeds, poppy seeds and coconut separately. 4. Grind sesame seeds and coconut to powder. 5. Combine sesame seeds, poppy seeds, coconut, besan and grated jaggery. Add nutmeg powder to this and mix well. Make even sized balls. 6. Make equal portions of dough. Stuff the dough with the sesame seeds mixture. 7. Roll it till it become like a chapatti. 8. Heat the griddle, put some ghee and shallow fry the chapattis on medium heat till it turns golden brown. **************** Quantity 150 gm 150 gm 25 gm 20 ml 1 gm to prepare dough 100 gm 100 gm 15 gm 50 gm 25 gm 25 gm a pinch

Abheek Pramanicks

RECIPE COLLECTION

PEA PULAO Yield: 4 Portions Ingredients Pulao rice Peas Fat Onions Cardamom Cloves Cinnamon Bay leaf Sail Quantity 500gm 500gm 50gm 50gm

2gm 10gm

Method: 11. Wash & soak pulao rice. 12. Shell peas. 13. Drain rice, slice onions. 14. Heat fat. Fry sliced onions till golden brown. 15. Remove onions, drain .Add whole spices. 16. Add rice & fry well. Add peas; continue frying for 2-3 minutes. 17. Add stock or hot water (double the amount of rice) & salt. 18. Cover & cook. 19. Finish off as for fried rice. Presentation: Remove & serve hot. **************

Abheek Pramanicks

RECIPE COLLECTION

CHORCHORI Yield: 4 portions Ingredients Spinach Eggplant Potato Drumstick Red Pumpkin Panchphoran Coriander powder Cumin powder Red chilli powder Garam masala powder Mustard oil Salt Turmeric powder Method: 1. Cut all the vegetables evenly into 1 inch cubes. 2. Heat the oil in a pan, add panchphoran. Allow it to crackle. 3. Add turmeric powder, coriander powder, cumin powder and stir for a few seconds. 4. Add red chilli powder, and then the vegetables. 5. Allow the vegetables to cook in its steam. 6. Season and sprinkle garam masala powder. **************** Quantity 500 gm 250 gm 250 gm 100 gm 200 gm 5 gm 10 gm 10 gm 5 gm 5 gm 100 ml to taste 5 gm

Abheek Pramanicks

RECIPE COLLECTION

DOI MAACH Yield: 4 portions Ingredients Fish (Rohu, Surmai, etc.) Oil Onions Green chillies Coriander leaves Salt Curd Mixture Yoghurt Ginger paste Garlic paste Turmeric powder Red chilli powder Method: 1. 2. 3. 4. 5. 6. 7. 8. Scale fish, clean, cut into 8 equal size darnes, wash and pat dry. Apply salt and turmeric on the fish pieces and keep aside Chop the onions, green chilles and coriander leaves. Whisk yoghurt in a large bowl, add ginger paste, garlic paste, turmeric powder and red chilli powder. Heat oil in a kadhai, fry the fish pieces until golden brown. Heat oil in a pan, add onions and green chillies, saut over medium heat until golden brown, add the curd mixture, stir carefully. Add the fried fish pieces reduce to low heat, cover and simmer until fish is cooked and napped. Remove and adjust the seasoning. Garnish with coriander leaves. Quantity 600 gm 50 ml 50 gm 4 no 10 gm to taste 350 gm 20 gm 20 gm 5 gm 10 gm

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Abheek Pramanicks

RECIPE COLLECTION

POTOLER DOLMA Yield: 4 portions Ingredients

Parwal Chenna Onion, Chopped Ginger Paste Garlic Paste Garam masala, whole Cinnamon powder Tomato puree Curd Mustard oil Desi ghee Red chilli powder Coriander powder Cumin powder Turmeric powder Green chillies, chopped Coriander leaves, chopped Raisins Bay leaves Salt

Quantity
750 gm 500 gm 200 gm 50 gm 75 gm 5 gm 2 gm 200 ml 100 gm 250 ml 100 gm 10 gm 20 gm 5 gm 3 gm 10 gm 50 gm 100 gm 2 no. to taste

Method:
1. Clean and scrape the parwals well. 2. Cut of the two ends and remove all the seeds so that the parwals form hollow cylinders. 3. For the Filling: Mash the chenna well and add salt. Heat some oil in a kadhai and add a little ghee. Add the whole garam masala, chopped onions, ginger, garlic and fry till golden brown. Add the tomato puree, coriander, jeera, turmeric, salt, red chilli powder and curd. Cook till the mixture is dry and then add the mashed chenna and stir well. Add the raisins and cook for 5 minutes and remove. 4. Let the mixture cool and then stuff the parwals. Then shallow fry them and keep aside. 5. For the Gravy: Heat some oil in a kadhai. Add the whole garam masala, chopped onions, ginger, garlic and fry till brown. Add tomato, coriander, jeera, turmeric, salt, red chilli powder and curd to the above mixture. 6. Cook this mixture till it is dry and then add enough water to thicken the gravy. 7. Add the parwals and simmer. 8. Place a small pan on the heat and add the ghee. Then add bay leaves, green cardamom and cashew nuts.

Abheek Pramanicks
9. When golden brown, sprinkle a little cinnamon powder over the parwals. 10.Garnish the parwals with slit green chillies and chopped coriander.

RECIPE COLLECTION

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SHUKTO Yield: 4 portions Ingredients Bitter gourd, thin roundels White radish, 1 inch cubes Ridge gourd, 1 inch cubes Sweet potatoes, 1 inch cubes Potatoes, 1 inch cubes Broad beans, 1 inch pieces Eggplant, 1 inch cubes Mustard oil Poppy seeds Mustard seeds Ginger Panchphoran Bay leaves Sugar Salt Ghee Quantity 50 gm 50 gm 50 gm 50 gm 50 gm 50 gm 50 gm 50 ml 30 gm 5 gm 1 inch piece 5 gm 2 no 5 gm to taste 15 gm

Method: 1. Wash and cut the bitter gourd into thin roundels. 2. Heat two tablespoons of oil in a pan and fry bitter gourd slices lightly. Drain and keep aside. 3. Make a thick paste of poppy seeds, mustard seeds and ginger. 4. Heat the remaining oil in a kadai. Add panch phoron and bay leaves. 5. When the seeds start to crackle, add the chopped vegetables and stir lightly. 6. Add the ground spices and stir for five to seven minutes. Add two cups of water and cover. 7. Cook on medium heat stirring occasionally till vegetables are almost cooked. 8. Add the fried bitter gourd, salt and sugar. 9. Stir and add a tablespoon of ghee.

Abheek Pramanicks
10. Cook for another two minutes till gravy is not too thick nor too dry. Serve hot. ****************

RECIPE COLLECTION

KALA JAAM Yield: 4 portions Ingredients Chikna khoya Refined flour Soda bi carbonate Paneer Sugar Semolina Crystal sugar (Misri) Ghee Castor sugar Quantity 100 gm 20 gm 1 gm 200 gm 600 gm 30 gm 30 gm for frying 50 gm

Method: 1. Make a syrup of two thread consistency with sugar and water. 2. Knead the paneer well until very smooth. Add the khoya and knead the paneer again. 3. Mix sodium bicarbonate with the flour and add to the paneer along with semolina. Mix everything thoroughly. 4. Divide the dough into four portions and divide it into 20 equal balls. 5. Roll each of these tiny balls and stuff them with a small piece of mishri. 6. Heat ghee in a karahi and take it off the fire when it begins to smoke. Now put the balls in the karahi (as many as the karahi can comfortably hold). 7. Then put the karahi on the burner again and on a medium heat till the balls are golden. Remove and keep aside. 8. Roll these balls in castor sugar and once again fry them in hot ghee till an almost black crust is formed. 9. Put the balls in the sugar syrup and take them out after six hours. The syrup should be lukewarm when the Kalajaams are put in. This helps the syrup to penetrate better.

Abheek Pramanicks
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RECIPE COLLECTION

LUCHI Yield: 4 portions Ingredients Refined flour Fat Salt Oil Quantity 450 gm 60 gm to taste for frying

Method: 1. 2. 3. 4. 5. 6. 7. Sieve the flour into a mixing bowl with salt. Rub in fat. Add enough warm water to form a stiff dough. Knead well till the dough becomes soft and smooth. Divide dough into even sized balls. Roll each with the help of a little dry flour, into thin rounds. Deep fry in hot oil. Drain and serve hot. ****************

Abheek Pramanicks

RECIPE COLLECTION

PALAK PANEER

Yield: 4 portions Ingredients Spinach Paneer Salt Ghee Cumin Garlic Onions Green chillies Ginger Red chilli powder Tomatoes Cream Garam masala Kasoori methi Method: 12. Cut panner into cubes, lightly saut and keep it soaked in salted water. 13. Clean spinach, wash and roughly chop. Blanch in boiling salted water until tender. Refresh immediately with cold water to retain colour. 14. Drain spinach and make a puree. 15. Chop onions, tomatoes, ginger, garlic and green chillies.
16.Heat ghee in a kadhai, add cumin and saut over medium heat until it begins to crackle, add garlic and onions, and saut until golden brown. 17.Then add chopped ginger and green chillies, stir for a minute, add red chilli and chopped tomatoes, fry until the fat leaves the masala. 18.Now add spinach puree and fry over high heat until the fat leaves the puree. 19.Add pieces of paneer and cook for few minutes. 20.Add cream, stir and bring to a boil.

Quantity 1 kg 200 gm to taste 150 gm 3 gm 20 gm 100 gm 5 gm 20 gm 5 gm 150 gm 100 ml 5 gm 2 gm

Abheek Pramanicks
21.Sprinkle garam masala and fenugreek, and stir. Adjust the seasoning. 22.Transfer to a serving bowl, garnish with ginger juliennes and cream.

RECIPE COLLECTION

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MUTTON VINDALOO Yield: 4 portions Ingredients Mutton Oil Onions, chopped Potatoes, cubes Pickled onions Salt Coriander leaves, chopped The Marination Malt vinegar Black peppercorns, crushed Sugar Green cardamom Cloves Green chillies, chopped Salt The Peri-Peri Masala Red chilli, whole Cinnamon Cumin Coriander seeds Turmeric Garlic Ginger Malt vinegar Quantity 700 100 100 200 gm gm gm gm 100 gm to taste 15 gm 120 ml 5 gm 5 gm 8 8 3

8 10 (1-inch sticks) 3 gm 10 gm 3 gm 10 gm 30 gm 100 ml

Method: 1. Clean mutton, debone and cut into 1-inch cubes. 2. Mix the ingredients of the marination in a bowl and leave the mutton cubes in this marinade for at least 1 hour. 3. Heat oil in a kadhai and deep fry potatoes over medium heat until golden brown. 4. Put the ingredients of the peri-peri masala in a blender, and make a fine paste.

Abheek Pramanicks
5. Heat oil in a pan, add onions and saut over medium heat until golden brown. 6. Add the paste and stir until the fat leaves the masala. 7. Then add the mutton, along with the marinade, stir for 2 minutes, add water, bring to a boil, cover and simmer until mutton is tender. 8. Now add potatoes and pickled onions, cook until the potatoes are soft. Adjust the seasoning. To Serve: Transfer to a dish, garnish with coriander and serve with boiled rice. ****************

RECIPE COLLECTION

MOONGA GANTHI

Yield: 4 portions Ingredients Sprouted moong Curry leaves Green chilles Tender coconut Red chillies Coriander seeds Peppercorns Coconut Tamarind Turmeric powder Oil Salt Tempering Mustard seeds Asafoetida Oil Method: 1. Boil sprouted moong, with curry leaves, green chillies and the tender coconut. 2. Roast the red chillies, coriander seeds, and peppercorn in oil. Quantity 500 gm 10 gm 5 gm 100 gm 2 gm 10 gm 2 gm 50 gm 30 gm 2 gm 30 ml to taste 2 gm 2 gm 20 ml

Abheek Pramanicks
3. Grind the roasted spices with coconut, tamarind and turmeric powder to a fine paste. 4. Add the ground masala to the boiling moong. Cook for five more minutes. 5. Give a tempering of mustard and asafoetida. Season to taste.

RECIPE COLLECTION

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KHAT KHATEM

Yield: 4 portions Ingredients Quantity

Vegetables (drumstick, radish, ridge gourds, 500 gm Pumpkin, sweet potato, pumpkin, carrot, okra, cucumber) Toovar dal 100 gm Coconut, grated 100 gm Red chillies 2 gm Turmeric 2 gm Tamarind pulp 10 gm Jaggery 30 gm

Method: 1. Boil the dal. 2. Cut large dices of all the vegetables and boil them together with the dal. 3. Grind the coconut with the tamarind, red chillies and turmeric. 4. After the dal and vegetables are cooked, add salt and jaggery.

Abheek Pramanicks
5. Add the ground masala to the vegetables and cook till they are done.

RECIPE COLLECTION

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PRAWN PULAO

Yield: 4 portions Ingredients Basmati rice Prawns Ghee Bay leaves Black cardamom Green cardamom Cloves Cinnamon Black peppercorns Onions, sliced Turmeric powder Lemon juice Green chillies, sliced Coconut milk Salt Coriander leaves, chopped Coconut, scrapped Method: Quantity 500 gm 600 gm 30 ml 2 1 4 6 1 inch stick 8 100 gm 3 gm 5 ml 2 50 ml to taste 30 gm 15 gm

Abheek Pramanicks
1. Soak rice in three cups of water for about twenty minutes. Drain and keep aside. 2. Shell, de-vein and wash prawns very well. 3. Heat ghee in a thick-bottomed pan. Add bay leaves, black cardamom, green cardamoms, cloves, cinnamon and peppercorns. 4. Once they crackle add sliced onion and saut till pink. 5. Add required water, turmeric powder, lemon juice and green chillies. 6. Bring it to a boil and add rice. 7. Cook for a minute and add prawns and coconut milk. Season with salt. Stir lightly. 8. Stir till rice absorbs all the water and then cover it with a lid and cook it on low heat till rice and prawns are fully cooked. 9. Garnish with chopped coriander leaves and freshly scraped coconut. ****************

RECIPE COLLECTION

BEANS FOOGATH

Yield: 4 portions Ingredients French beans Onion Green chillies Mustard seeds Oil Coconut Salt Curry leaves Quantity 450 gm 50 gm 5 gm a pinch 30 ml 50 gm to taste 1 spring

Method: 1. 2. 3. 4. Wash, string and cut beans into fine round pieces. Chop onions and green chillies. Heat oil. Add mustard seeds. When mustard seeds crackle, add chopped onions, green chillies and curry leaves. Saut. 5. Add sliced beans, salt and enough water to cook beans. 6. Cook till beans are done and all water has evaporated.

Abheek Pramanicks
7. Add grated coconut, cook a little longer, stir well and remove from fire. Serve hot.

RECIPE COLLECTION

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DODOL

Yield: 4 portions Ingredients Goa rice Coconuts Coconut / Palm Jaggery Butter Sugar Salt Cashew nuts, chopped Quantity 200 gm 3 no. 700 gm 30 gm 15 gm 5 gm 50 gm

Method: 1. Grind the rice or powder it and blend it with little water or coconut milk and keep aside. 2. Grate and grind coconut coarsely. 3. Extract thick and thin coconut milk. 4. Keep the thin juice and butter in a pan, and bring to the boil, stirring constantly. 5. Add the rice mixture. Let it boil for around 2 hours. 6. Add jaggery, sugar and salt and continue stirring.

Abheek Pramanicks
7. When the mixture begins to thicken, add the thick coconut milk. 8. The dodol will start leaving the sides of the pan when it is done. 9. Pour into a stainless steel container. 10. Decorate with chopped cashew nuts. Serve sliced. ****************

RECIPE COLLECTION

BIBINCA

Yield: 4 portions Ingredients Castor sugar Coconut milk Egg yolks Refined flour Nutmeg, grated Green cardamom powder Ghee Method: 1. Preheat the oven. Add the castor sugar to the coconut milk and stir till dissolved. 2. Beat egg yolks till creamy and add to the coconut milk and mix thoroughly. 3. Add the flour to this mixture, stirring continuously so that no lumps remain. Quantity 1 kg 750 ml 20 50 gm 3 gm 10 gm 200 gm

Abheek Pramanicks
4. Add the grated nutmeg and cardamom powder and mix. 5. Take a deep pan about 6'' in diameter and heat a tablespoon of ghee in it. 6. When it is hot pour a cup of batter and bake till brown. 7. Add another tablespoon of ghee and over it pour another cup of batter and bake till brown. 8. Continue in this manner till all the batter is used up. 9. Decorate the last layer with a few slivers of toasted almonds and bake. 10. When done turn it upside down and cool. 11. To serve, cut it into thin slices

RECIPE COLLECTION

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CABBAGE FOOGATH

Yield: 4 portions Ingredients Cabbage Onion Green chillies Mustard seeds Oil Coconut Salt Curry leaves Lemon juice Method: 1. Shred cabbage finely. Quantity 750 gm 50 gm 5 gm a pinch 30 ml 50 gm to taste 1 spring 30 ml

Abheek Pramanicks
2. Chop onions and green chillies. 3. Heat oil. Add mustard seeds. 4. When mustard seeds crackle, add chopped onions, green chillies and curry leaves. Saut. 5. Add sliced beans, salt and enough water to cook beans. 6. Cook till beans are done and all water has evaporated. 7. Add grated coconut, cook a little longer, stir well and remove from fire. 8. Finish with lemon juice. Serve hot.

RECIPE COLLECTION

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FISH CALDEEN

Yield: 4 portions Ingredients Fish (Pomfret) Salt Lime juice Turmeric powder Onions , sliced Ginger paste Garlic paste Green chilly Coconut Tamarind Salt Fresh coriander leaves Method: Quantity 500 gm 5 gm 15 ml 2 gm 100 gm 20 gm 20 gm 15 gm 100 gm 50 gm to taste 30 gm

Abheek Pramanicks
1. 2. 3. 4. 5. 6. 7. 8. 9. Clean, wash and cut fish into 1 inch thick pieces on the bone. Grind the coconut to a paste. Apply salt, lime juice and half the turmeric. Heat oil. Add sliced onions and saut lightly. Add ginger paste, garlic paste and green chillies. Stir. Add coconut paste and cook for few minutes. Add fish pieces and cook on a slow fire. When almost cooked, add tamarind and salt. Remove to a serving bowl, garnish with chopped coriander leaves and serve with boiled rice.

RECIPE COLLECTION

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THAYIR SADAM Curd Rice

Yield: 4 portions Ingredients

Rice Salt Yoghurt Coconut Coriander Oil Mustard Seeds Curry leaves Bengal Gram Green chillies

Quantity
200 gm to taste 350 gm 50 gm 20 gm 50 ml 5 gm 10 gm 10 gm 10 gm

Method:

Abheek Pramanicks
1. Pick, wash and soak rice for 30 minutes. 2. Drain. Replenish with fresh water, add salt and boil until slightly overcooked. Drain. Cool. 3. Chop coriander leaves. Grate coconut. 4. Whisk yoghurt in a bowl, add rice, coconut and coriander, mix. 5. For the tempering, heat oil in a pan, add mustard seeds, curry leaves, Bengal gram and green chillies, saut over medium heat for 30 seconds. 6. Pour this tempering over the rice and yoghurt mixture, and refrigerate. Serve chilled

RECIPE COLLECTION

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