1 medium green capsicum, seeded and diced 8-10 fresh button mushrooms, quartered 1 medium carrot, 1 cm cubes 1/2 cup green peas2 tablespoons sweet corn niblets1 tablespoon oil3 cups vegetable stockSalt to tasteA pinch of sugar 1 whole dry red chilli, crushed2 tablespoons cornflour Method:Heat oil, add green capsicum and mushrooms and cook for two to three minutes on high heat. Add warm vegetable stock along with carrot, green peas and sweet corn niblets. Bring to a boil. Add salt to taste, sugar and crushed red chilli. Add cornflour blended in quarter cup of water, stirring continuously. Cook on high heat for one minute. Serve piping hot.

800 grams mutton (on bone),1inch pieces1/4 cup ghee1 bay leaf1 black cardamom5 green cardamoms5 cloves1-inch stick cinnamon1/2 blade mace1 cup yogurtSalt to taste1 1/2 tsps red chilli powder2 medium onions, grated7-8 garlic cloves, chopped1 1/2 inch piece ginger, chopped1 tbsp coriander powder3-4 green chillies, chopped1/2 tsp turmeric powder2 tbsps kasoori methi3 tbsps chopped fresh coriander leaves Take yogurt in a bowl. Add mutton, salt and one tsp of red chilli powder. Mix well and keep aside for an hour. Heat ghee in a pressure cooker. Add bay leaf, black cardamom, green cardamoms, cloves, cinnamon, mace and sauté. When the whole garam masala crackles, add grated onions and sauté for four to five minutes. Add chopped garlic, chopped ginger, coriander powder, green chillies, remaining red ...

For pakoras3/4 cup gm flour (besan)1 medium onion, chopped1/2 small bunch fresh fenugreek leaves (methi), choppedSalt to taste1/4 tsp soda bicarbonate1 tsp carom seeds (ajwain)1/2 tsp cumin seeds1 inch piece ginger, grated1 tsp red chilli powder1/4 tsp turmeric powderOil to deep fryFor kadhi1 cup yogurt1/4 cup gram flour (besan)Salt to taste1 tsp red chilli powder1/2 tsp turmeric powder2 tbsps oil2 red chillies whole, broken into 2 pieces1/2 tsp fenugreek seeds (methi dana)2 tbsps chopped fresh coriander leaves Method:To make the pakodas, add onions, methi, salt, soda bicarbonate, ajwain, cumin seeds, ginger, red chilli powder, turmeric powder to gram flour and mix. Add a little water and mix to make a thick batter.For kadhi, add gram flour to yogurt and whisk well ...

1 1/2 cups Rajma, soaked overnightSalt to taste3 tbsps oil2 bay leaves2 medium onions, grated1 inch piece ginger, chopped6-8 cloves garlic, chopped3 medium tomatoes, pureed1 tbsp coriander powder1 tsp cumin powder2 tsps red chilli powder1/2 tsp turmeric powder1 tsp garam masala powder Method:Pressure cook rajma with five cups of water and salt till totally cooked and soft.Heat oil in a deep pan. Add bay leaves and onion (grated).Add ginger and garlic and continue to sauté till the mixture turns golden.Add tomato puree, mix and continue to cook. Add coriander powder, cumin powder, red chilli powder, turmeric powder and cook till the oil leaves the masala.Add rajma along with the cooking liquour and mix.  Adjust salt and add garam masala powder.  Lower ...

2 medium ripe mangoes, cubed 7-8 strands saffron (kesar) 4 tbsp rice1 litre milk3/4 cup sugar8-10 pistachios, blanched and finely sliced 6-8 almonds, blanched and finely slicedMethod:Soak rice in two cups of water for half an hour. Drain and grind to a coarse paste. Dilute rice paste with half a cup of water. Dissolve saffron in two tbsps of warm milk. Heat the remaining milk and bring it to a boil. Gradually stir in the rice paste, reduce heat and simmer for three to four minutes, stirring continuously or until the milk thickens well. Add sugar, and continue to simmer till sugar dissolves and is incorporated well. Remove from heat, cool to room temperature and stir in mango cubes keeping a ...

6 (100 grams each) boneless chicken breasts, 2 inch cubes1 egg1/2 tbsp caraway seeds (shahi jeera)1/2 tsp green cardamom powder1 tsp green chilli paste2 tbsps ginger-garlic paste1 tbsp chopped fresh coriander leaves1/4 cup roasted chana dal powder1/4 tsp turmeric powder1/4 cup cream1 1/2 cups thick yogurt1 cup processed cheese, gratedSalt to taste7-8 black peppercorns, crushedOil to shallow-fry Break egg into a bowl. Add caraway seeds, green cardamom powder, green chilli paste, ginger-garlic paste, coriander leaves, roasted chana dal powder, turmeric powder, cream and yogurt and mix well. Add cheese, salt, crushed black peppercorns and mix well. Add the chicken cubes and mix. Set aside to marinate for about half an hour. String the chicken cubes onto skewers. Heat a non-stick grill pan. Drizzle ...

For kachori2 cups refined flour (maida)Salt to taste1/2 tsp soda bicarbonate5 tbsps oil + to deep-fryFor filling1 cup processed cheese, grated2 tbsps oil1 medium onion, chopped1 inch piece ginger, chopped1 tsp coriander seeds1 tsp fennel seeds (saunf)1 tsp cumin powder1 tsp red chilli powder1/2 tsp garam masala powderBlack salt to tasteSalt to taste2 tbsps chopped fresh coriander leaves For stuffing heat oil in a pan. Saute onion and ginger for two minutes. Crush coriander and fennel seeds. Add to the onions. Add cumin powder, red chilli powder, garam masala powder, black salt, salt and mix well. Continue to sauté till soft. Transfer the mixture into a dish. Set aside to cool. When cooled add coriander leaves and cheese and mix. Add salt and ...

For the base2 1/2 cups refined flour (maida)1 cup butter, frozenFor filling2 tbsps butter1 tbsp olive oil2 medium onions, sliced3 leeks, sliced10-12 fresh button mushrooms, slicedSalt to taste5-6 black peppercorns, crushed1 medium potato, boiled, 1/2 inch cubesFor custard3 eggs300 ml cream1 cup grated processed cheese Grease an eight-inch pie dish. Sieve flour into a bowl, cut frozen butter into it and rub lightly with fingertips so that the mixture resembles breadcrumbs. Add 1/4 cup of chilled water and gather the flour mixture to form a dough. Do not over handle it. Pack the dough in butter paper and refrigerate for 15-20 minutes. Preheat oven to 180°C. Remove dough from the refrigerator and roll out into one-centimetre thick discs of 10 inches diameter. Place the ...

For pancakes 100 grams chocolate1 cup milk1 egg1 tbsp cocoa powder3/4 cup refined flour (maida)Oil to shallow fry For stuffing1 tbsp butter1/4 cup castor sugar1 small apple,1/2 inch cubes2 small bananas, 1/2 inch cubes1 kiwi fruit, 1/2 inch cubes2 tbsps fruit juice1/4 cup pomegranate pearls For garnish1 cup fresh cream1/4 cup sugar To prepare pancake batter melt chocolate in a double boiler, cool it a little, add warm milk, egg and mix gently. Add cocoa powder, flour and whisk till smooth. Transfer batter into a bowl and chill for 30 minutes. Heat one tbsp butter in a pan. When it melts add castor sugar and mix well. Add fruit cubes and fruit juice. Lower heat and simmer till fruits are tender and totally ...

2 cups orange juice½ cup sugar1 cup mango pulp2 tbsps lemon juice2 ripe mangoes, diced10-15 canned cherries, stoned Take orange juice in a pan, add sugar and cook till sugar is dissolved.Take mango pulp in a bowl. Add the orange juice and lemon juice. Add mango cubes and cherries and mix.Pour the mixture into the candy moulds and place them in the deep freezer to set overnight. De-mould and serve immediately.