BOMBAY TOASTY

INGREDIENTS

Brown bread - 4 slices

Butter            - 50 gm

Onion slice    - 4

Capsicum      - 4

Tomato slice - 4

Cucumber      - 4

Potato slice    - 4 slice

Mint chutney  - 30 ml

Chaat masala and salt to taste

DIRECTIONS

Nicely butter the bread slices.

Put a layer of mint chutney on the bread.

Put potatoes, cucumber, onion, capsicum and tomato slices.

Season with salt and chaat masala.

Heat the frying pan and 1 tsp of butter.

Toast the sandwiches on both sides till crispy brown.

VEGETABLE PULAO

INGREDIENTS

Water           - 3 cup

Rice             - 3 cup

Ghee            - 1/2 cup

Paneer         - 1/4 cup

Carrot          - 1 cup

Beans          - 1 cup

Peas            - 1 cup

Cardamom  - 2
Cinnamon   - 1
Bay leaf      - 3
Cumin seed - 2 tsp
Chili pwd     - 1/2 tsp
Turmeric      - 1/4 tsp
Salt to taste

DIRECTIONS

Heat the ghee and lightly saute all vegetables

Add paneer and saute.

In separate pans, saute all spices.

Add drained rice and fry for 3 minutes.

Add sauteed vegetables and water.

Cover and cook until done.

Garnish with coriander leaves.

GOSHT MOTIA PULAO

INGREDIENTS

Rice              - 3 cup

Meat cubes   - 3 cup

Meat paste    - 2 cup

Onion diced  - 1 cup

Onion paste  - 3 tsp

Cardamoms  - 6

Cinnamon     - 2

Cloves           - 6

Chili pwd      - 2 tsp

Lemon juice  - 2 tsp

Green chili    - 3 tsp

Mint leaves    - 1 tsp

Ginger paste   - 1 tsp

Garlic paste    - 1 tsp

Yogurt            - 1 cup

 Besan             - 2 tsp

Garam masala - 1 tsp

Bay leaf           - 2

DIRECTIONS

Heat the ghee in a karahi.

Add 3 cloves, cardamoms, 1 cinnamon stick, 1 bay leaf followed by chopped onions.

Fry for 5 minutes, add the meat pieces, ginger and garlic paste, chilli powder and salt.

Cook until the meat is half done.

Add shredded ginger, green chillies and 150 gm curd.

Then pour in enough water and simmer until the meat is tender and the gravy gets thick.

Add cardamom, mace powder, saffron and mint leaves.

In a pan of boiling water, add remaining cloves, green cardamoms, bay leaf, and cinnamon.

Season it with salt, add soaked rice and boil until half cooked. Strain.

Spoon hot rice over cooked meat and pour over the saffron.

Seal the lid with dough and cook on dum for 15 minutes.

Meanwhile, make small balls out of the minced meat after mixing it with besan, curd and onion paste.

Fry it in hot oil for 5 minutes, wrap it in silver leaf and arrange over the pulao.

TOMATO FISH

INGREDIENTS

Oven temp : 350 F- 180 C
Fish fillets     - 2 cup
Lemon juice  - 2 tsp
Salt                - 1 tsp
Ginger pst      - 1 tsp
Garlic pst       - 1 tsp
Oil                  - 1 tsp
Green chili     - 4
Tomato puree - 1 cup
Chili powder  - 1 tsp
Tomatoes       - 2
Coriander leaves to garnish

DIRECTIONS

Mix together, the lemon juice, salt, and ginger and garlic paste. Rub this into the fish to coat well. Cover and refrigerate for an hour.

Heat oil and add green chillies. Pan-fry the fish over high heat to just coat with oil.

Place fish in an oven proof dish.

Mix together the tomato puree and chilli powder. Pour this over the fish and bake in a pre-heated oven for 20-25 minutes.

Serve garnished with coriander leaves.

VANGI BHAAT

INGREDIENTS

Brinjals           - 1 cup

Grained rice    - 1 cup

Mustard          - 1 tsp

Cumin seed     - 1 tsp

Cardamoms     - 3

Cinnamon        - 1

Cloves              - 5
Fenugreek       - 1 tsp
Green chili       - 2
Asafoetida        - 1 tsp
Turmeric pwd   - 1 tsp
Grated coconut - 1 cup
Chili powder    - 1 tsp
Ghee                - 1 tsp
Cashew nuts    - 2 tsp
Spice powder, coriander leaves and curry leaves
Salt to taste

Grind all the ingredients together:

Roasted cloves - 2

Cinnamon        - 1

Coriander seed - 1 tsp

Cumin seeds    - 1 tsp

Coconut           - 1 cup

Caraway seeds - 1 tsp

Sesame seeds   - 2 tsp

DIRECTIONS

Soak rice in water for 10 minutes. Drain and keep aside.

Heat ghee, add mustard seeds and wait until crackled.

Add cumin seeds, cardamom, cinnamon, cloves, fenugreek seeds, green chillies, curry leaves, asafoetida.

Add  brinjals, rice and saute for a few minutes.

Add turmeric powder, chilli powder, half the spice powder, salt and mix well.

Saute for a further 2 minutes. Add 2 cups of hot water and cook on slow flame till the rice is tender.

Add 1 cup grated coconut and remaining half of spice powder.

Cover and cook for about 2 minutes on a very slow flame.

Serve hot, garnished with grated coconut, coriander and fried cashew nuts.

DOI MACHCH

INGREDIENTS

Fish slices       - 2 cups

Turmeric pwd - 1 pinch

Curd                - 1 cup

Onion paste     - 3 tsp
Ginger paste    - 1 tsp
Garlic paste     - 1 tsp
Chili powder   - 1 tsp
Mustard oil      - 4 tsp
Cumin seed     - 1 tsp
Cloves             - 2
Cardamom      - 4
Cinnamon       - 1 tsp
Sugar              - 1 tsp

DIRECTIONS

Mix together the curd, onion, ginger, garlic, chilli powder, turmeric and keep aside.

Heat oil and fry the fish over high heat till brown. Lift fish out of oil and keep aside.

 In the same oil, add the bay leaves, cumin, cloves, cardamom and cinnamon. When the seeds splutter, add the curd mixture and saute till fat separates.

Add the fish and saute till cooked through, add sugar and salt and serve hot.

BUTTER FRIED SCAMPI

INGREDIENTS

For berry burry masala:

Onions            - 2

Garlic              - 12

Cinnamon       - 1 stick

Cumin             - 1 tsp

Pepper            - 2 tsp

Coriander seeds - 2 tsp

Star anise       - 1

Cloves            - 2

Fennel seeds  - 1/2 tsp

Chili pwd        - 1 tsp

Turmeric pwd - 1 1/2 tsp

Vinegar           - 1/2 cup

Sugar              - 3 tsp 

Oil                   - 1/2 cup

For the butter fried scampi:

Prawns - 4

Berry berry masala, butter, lemon

Coriander leaves

DIRECTIONS

For berry burry masala:

Add onion and garlic to a pre-heated pan. Then add red chillies, cinnamon, cumin, pepper corns, coriander seeds, star anise, cloves & fennel seeds and saute the spices.

Add salt and roast it all together. 

Transfer the mixture into a blender and add turmeric & chili powder

Drizzle red wine vinegar, sugar and 3 Tbsp of oil and grind it all together.

Take out the paste in a bowl.


For butter fried scampi:

Cut the tiger prawns from the middle and take out the tail end.

Cut the back shell, remove the intestine and expose the flesh.

Flavour the prawns with berry burry masala and place in an oven dish.

Add butter and squeeze half a lemon.

Cook it away for 7-8 minutes on 180 degrees in a pre-heated oven.

Take it out and garnish with some chopped coriander....

MUTTON KADAI

INGREDIENTS

Mutton pieces - 2 cup
Ginger paste   - 1 tsp
Garlic paste    - 1 tsp
Onion paste    - 1 cup
Oil                   - 1/2 cup
Cumin seeds   - 1 tsp
Bay leaves      - 3
Garam masala - 2 tsp
Salt                  - 1 tsp
Turmeric pwd  - 1/2 tsp
Coriander seed - 2 tsp
Pepper pwd      - 1/2 tsp
Tomatoes          - 3 cup

DIRECTIONS

Heat the oil, then add cumin and bay leaf.

When seeds splutter, add the ginger, garlic and onion to it. Saute it over high heat till light brown.

Add garam masala, salt, turmeric, coriander powder and red pepper.

Keeping heat high, add meat and turn around till slightly opaque. Add some water for the mutton to cook.

Lower heat and let the meat cook, covered, stirring occasionally, till the water dries up and fat separates.

Then add tomatoes and let it simmer, till fat separates.

Serve hot and garnish it with coriander leaves.

KOLHAPURI VEG

INGREDIENTS

Mixed veg chopped - 3 cup

Yogurt                     - 2 tsp mix with ginger garlic paste

Ginger garlic paste  - 1 tsp

Lemon juice            - 2 tsp

Salt                         - 1 1/2 tsp

Oil                           - 2 tsp
Onion                      - 1/2 cup
Cinnamon               - 1/4 tsp
Cloves                     - 1/2 tsp
Black cumin            - 1/4 tsp
Pepper corns          - 1/4 tsp
Coconut grated       - 1/4
Coriander seeds     - 1 tsp
Kashmiri chili          - 2 tsp

DIRECTIONS

Mix the vegetables, yogurt, ginger-garlic paste, lemon juice, salt and grated onions. Keep aside.

Heat oil and add the onions and stir-fry till light brown.

Add the ground masala, saute till well, mixed and add the vegetable mixture.

Bring to a boil, lower the heat, simmer for 3-4 minutes and serve.

GHEWAR

INGREDIENTS

Flour        - 3 cups
Ghee        - 1 cup
Ice cubes - 4
Water      - 4 cups
Milk         - 1/2 cup
Yellow food colour - 1/4 tsp
Ghee for deep frying

For the syrup:

Sugar                 - 2 cup
Water                 - 1 cup
Cardamom pwd - 1 tsp
Almonds            - 1 tsp
1 tsp milk in which 1/2 tsp saffron has been rubbed in silver foil

DIRECTIONS

Prepare sugar syrup of 1 thread consistency.

Take solidified ghee in a large wide bowl. Taking one ice cube at a time.Rub the ghee vigorously. Take more ice cubes as required, till ghee becomes very white.

Add milk, flour and a cup of water. Mix to make smooth batter.

Dissolve colour in some water and add this to the batter. Add more water if required. Batter should be fairly thin (it should run off easily when poured from a spoon).

Take an aluminium or steel cylindrical container (do not use lid). The height should be at least 12" and diameter 5-6". Fill the container half with ghee. Heat it.

When the ghee is smoky hot, take a 50 ml glass full of batter. Pour in centre of ghee, slowly in one continuous threadlike stream. Allow foam to settle. Pour one more glassful in the hole formed in centre.

When foam settles again, loosen ghewar with an iron skewer inserted in hole. Lift carefully, at a slant, and place on wire mesh to drain. Keep the hot syrup in a wide flat bottomed container to fit in ghevar. Dip ghevar in it, and remove, keep aside on mesh to drain excess syrup.

Alternatively, pour some syrup evenly all over, keeping ghevar in a mesh placed over a container. Cool a little, top with silver foil.

Splash a few drops of saffron milk, sprinkle some chopped dry fruit and a few pinches of cardamom powder.

CHICKEN MOKUL

INGREDIENTS

Chicken        - 2 cup

Onion            - 1 cup

Curd              - 1 cup

Butter            - 1/2 cup

Cumin seeds - 1 tsp

Ginger paste  - 1 tsp

Garlic paste   - 1 tsp

Saffron           - 1/2 tsp

Almond paste - 2 tsp
Garam masala - 2 tsp
Cardamom      - 1 tsp
Salt to taste, almond roasted

DIRECTIONS

Clean the chicken and roast it. This will take about 20 minutes. Cut into shreds. Keep aside.

Saute sliced onions and add cumin.

Add the ginger-garlic paste and saute.

Add the whisked yogurt and cook for a while.

Stir in the almond paste and the saffron.

Add the chicken to it, adjust the seasoning.

Garnish it with roasted flakes of almond.

BASIL CHUTNEY

INGREDIENTS

Basil leaves   - 150 gm

Coriander lvs - 100 gm

Onion             - 200 gm

Apples            - 250 gm

Green chili      - 1

Salt                  - 1 tsp

Pepper             - 50 gm

Tamarind paste- 2 tsp

DIRECTIONS

Put all ingredients in a blender and puree.

Refrigerate and serve. 

PRAWN PICKLE

INGREDIENTS

Prawn        - 2 cup
Vinegar      - 200 gm
Garlic         - 200 gm
Ginger        - 200 gm
Chili pwd    - 100 gm
Sesame oil - 250 ml
Fenu greek - 2 tsp
Salt to taste

DIRECTIONS

Marinate the prawns with salt, 2 tsp chilli powder and two spoons of vinegar and refrigerate for 1 hour.

Dry roast fenugreek (methi) seeds, powder them and keep aside. Boil the vinegar and keep aside.

Heat oil in a thick bottomed deep pan. Deep fry the prawns and be sure to not overdo them.

In the same oil add the ginger cut into long thin strips.

Saute for a while, add garlic and saute for 2 minutes. Turn off the flame and add chilli powder till the mix turns cold.

Mix the fried prawns, salt and vinegar and wait till the mixture comes to room temperature.

Store in dry glass bottles.