Ingredients: 500-gram chicken 1 tbsp lemon juice ½ tsp salt ½ tsp turmeric ½ cup fresh mint ½ cup fresh coriander 3 green chilies 3 tbsp plain yogurt 2 tbsp water 3 tbsp cooking oil 1 bay leaf 1 dry red chili 3 cardamom 5 cloves 1 small cinnamon stick ½ tsp cumin ½ cup onion 1 tsp garlic paste 1 tsp ginger paste ½ tsp coriander ½ tsp garam masala ½ cup water ½ tsp pepper 1 tsp ghee 2 tbsp fried onions
Instructions: 1. Marinate chicken with lemon juice, salt, and turmeric for 30 minutes 2. Blend mint, coriander, green chilies, plain yogurt with water 3. Temper bay leaf, dry red chili, cloves, cardamom, cinnamon stick, cumin seeds in cooking oil until fragrant 4. Add sliced onion and cook until light brown in medium heat 5. Add the marinated chicken and sauté for 10 minutes in medium heat 6. Stir in garlic paste, ginger paste, coriander, garam masala and water 7. Cook for 15 minutes on low medium heat 8. Add the mint yogurt sauce to the chicken 9. Cook for another 10 minutes on medium heat 10. Sprinkle salt to taste, pepper and ghee 11. Garnish with fried onions before serving 12. Ready to Enjoy!
Ingredients:
Filling
3 tbsp cooking oil
½ cup onion
450-gm ground meat
1 tbsp ginger garlic paste
1 tbsp tomato paste
1 tsp soy sauce
1 tbsp ap flour
Wrap
2 cups ap flour
½ tsp salt
1 tsp baking powder
¼ cup cooking oil
½ cup water + 1 tbsp (approx.)
Instructions:
1. Sauté onion until soft
2. Add any ground meat of your choice
3. Salt and pepper
4. Add ginger garlic paste, tomato paste, soy sauce
5. Cook for 7-10 minutes then transfer to a bowl to rest
6. For the wrap, mix ap flour with baking powder, cooking oil, and water
7. Coat the dough with cooking oil and let it rest for 30 minutes
8. Cut the dough in half and roll it out into a thin sheet
9. Fold the sheet in half and cut off the edges to create a rectangular shape
10. Cut the rectangular shape in half and should have four square sheets
11. Brush egg wash on all the edges
12. Place filling in the center, cover and seal the patties using a fork
13. Deep fry until light golden brown
14. Ready to Enjoy!
Ingredients:
Marinade
1 ½ kg chicken pieces
1 ½ tsp salt
1 tsp garlic paste
1 tsp ginger paste
1 ½ tsp coriander
½ tsp turmeric
1 tsp red chili
1 tsp cumin
4 tbsp plain yogurt
Sauce
¼ cup cooking oil
1 large chopped onion
1 tsp garlic paste
1 tsp ginger paste
2 small tomato puree
¼ tsp salt
¼ cup water
½ cup onion petals
3 green chilies
1 tsp garam masala
Instructions:
1. Marinate the curry cut chicken pieces with salt, coriander, turmeric, red chili, cumin, garlic and ginger paste
2. Mix in plain yogurt and marinate for 30 minutes
3. Sauté chopped onion in cooking oil until light brown
4. Stir in garlic and ginger paste
5. Add tomato puree and cook for 7-8 minutes on medium heat
6. Sprinkle salt and add the marinated chicken pieces to the saucepan
7. Fry for 10 minutes on medium-high heat
8. Add onion petals, green chilies and garam masala
9. Cook for 15 minutes on low heat
10. Ready to Enjoy!
Ingredients:
6 skinless salmon fillets
1 medium chopped onion
1 tsp garlic paste
1 large chopped tomato
1 tsp salt
½ tsp red chili
½ tsp turmeric
¾ tsp ground coriander
1 cup water
½ tsp roasted cumin
1 tbsp fresh coriander
Instructions:
1. Sprinkle salt on each salmon fillet
2. Fry the salmon for 2-3 minutes on medium heat
3. Remove heat and set aside
4. Using a separate pan, add chopped onions and sauté until light brown
5. Add garlic paste, chopped tomato, salt, red chili, turmeric, ground coriander, and a splash of water
6. Sauté for 6-8 minutes
7. Add water and the salmon fillets
8. Cook for 3 minutes with lid on
9. Garnish with roasted cumin and fresh coriander
10. Ready to Enjoy!
Ingredients:
Semai Barfi
3 tbsp ghee
300 gm broken vermicelli
1 tbsp crushed almond
1 tbsp crushed pistachio
219 gm condensed milk
Dudh Semai
2 tbsp ghee
150 gm vermicelli
3 cardamom
2 cinnamon sticks
1 tbsp raisins
6 cups milk
2/3 cup sugar
1/8 tsp salt
½ tsp rose water
Instructions:
1. To prepare the semai barfi, fry the vermicelli in ghee for 15 minutes on low heat
2. Add crushed almond, pistachios, and condensed milk
3. Brush butter on the glass bakeware
4. Transfer the vermicelli to a glass bakeware and press it down
5. Coat with almond and pistachios then gently press it down
6. Allow it to cool before cutting into it for serving the semai barfi
7. For preparing the dudh semai, repeat step 1
8. Add cardamom, cinnamon sticks, and raisin
9. Stir in milk and sugar
10. Garnish with rose water, crushed almond, and pistachios
11. Ready to Enjoy!
Ingredients:
3 tbsp cooking oil
2 kg red meat
1 ½ tsp salt
1 ½ tsp coriander
1 ½ tsp red chili
1 tsp turmeric
1 cup onion
1 tbsp garlic paste
1 tbsp ginger paste
4 green chilies
5 cardamom
7 cloves
8-10 black pepper
3 cinnamon sticks
2 bay leaves
¼ tsp mace powder
½ cup yogurt
1 tsp sugar
2 tbsp fried onions
2 tbsp mustard oil
¼ cup onion
4-5 green chili
½ tsp garam masala
Instructions:
1. In a large pot, add cooking oil, red meant, salt, coriander, red chili, turmeric, onion and stir for a couple of minutes
2. Mix in garlic paste, ginger paste, green chilies, cardamom, cloves, black pepper, bay leaves, cinnamon sticks, mace powder, yogurt, sugar, and fried onions
3. Cook for 1 hour and 45 minutes on low heat with lid on
4. Stir occasionally
5. Using a large pan stir fry onion and green chili in mustard oil
6. Transfer the meat to the pan and continuously stir
7. Add garam masala and mix before serving
8. Ready to Enjoy!
Ingredients:
Bundia
1 cup gram flour
½ cup room temp. water
1 tsp cooking oil
1/8 tsp baking soda
4 cups warm water
1 tsp salt
Doi
1 cup plain yogurt
1 tbsp sugar
Garnish
Tamarind sauce
Chaat masala
Roasted ground cumin
Red chili peppers
Fresh coriander
Instructions:
1. Swift gram flour into a bowl
2. Add water and beat for 3 minutes
3. Mix as you add cooking oil and baking soda
4. Pour the batter over a straining spoon to create mini spherical beads when deep frying until light golden
5. In a separate clear bowl, add warm water and salt then soak the fried beads
6. Strain out the water from the beads and transfer it to an empty bowl and pour yogurt over
7. Garnish with a drizzle of tamarind sauce, chaat masala, roasted ground cumin, red chili peppers, and freshly chopped coriander
8. Ready to Enjoy!
Ingredients:
Egg
2 tbsp cooking oil
¼ tsp salt
¼ tsp turmeric
¼ tsp red chili
7 boiled eggs
Curry
1 tsp cumin seeds
2 dry red chilies
1 medium onion
3 garlic cloves
1 ½ tsp ginger
3-4 green chilies
2 medium tomato
1 tsp coriander
1 tsp red chili
1 tsp salt
½ tsp cumin powder
1 ½ tsp gram flour
¾ cup water
½ tsp garam masala
½ tsp kasuri methi
1 tsp fresh coriander
Instructions:
1. Gently fork the boiled eggs before frying
2. Stir fry boiled eggs in cooking oil, salt, turmeric and red chili
3. Transfer out the eggs once light golden in color
4. Fry cumin, dry red chilies and chopped red onion until light brown
5. Stir in minced garlic, ginger, green chili, and tomato purée
6. Add coriander, red chili, salt, cumin powder and a splash of water
7. Sauté for 6-7 minutes on medium heat
8. Mix gram flour with a little bit of water and pour it over the curry
9. Add water, garam masala, kasuri methi and the fried boiled eggs from earlier
10. Cook for 4-5 minutes on low heat
11. Garnish with fresh coriander
12. Ready to Enjoy!
Ingredients:
1 ½ cups semolina
½ tsp salt
½ cup room temp. water
6 tbsp plain yogurt
3 tbsp sugar
½ tsp black salt
1 tsp potato
1 tsp boiled moong dal
1 tbsp boiled chickpea
1 tbsp mint chutney
2 tbsp yogurt mix
1 tbsp tamarind chutney
1 pinch chaat masala
1 pinch roasted cumin
1 pinch red chili
1 tbsp sev
1 tsp fresh coriander
1 tbsp pomegranate
Instructions:
1. Mix semolina, salt and water until dough-like consistency
2. Coat the dough with oil and let it rest for 10 minutes
3. Roll out the semolina dough into small sheets and deep fry until golden brown and puffed
4. In a bowl, mix plain yogurt with sugar and black salt
5. Break the top off the fried semolina puff and stuff potato, moong dal, chickpeas, mint chutney
6. Drizzle yogurt mix and tamarind chutney
7. Sprinkle chaat masala, red chili, and roasted cumin
8. Garnish with sev, fresh coriander and pomegranate
9. Ready to Enjoy!