1 cup cottage cheese (paneer), grated ½ cup processed cheese, grated 600 gm chicken mince (kheema) 1½ tsp green cardamom powder 1 tbsp garam masala powder 1 tbsp fresh mint leaves, chopped ½ cup khoya/mawa, grated 1 egg Salt to taste 1 tsp white pepper powder Oil to shallow fry 1 tsp chaat masala Soak the satay sticks in water for a while. Take grated paneer, processed cheese, half of the green cardamom powder, half of the garam masala powder, mint leaves and mix mashing with your hands. Take a portion of this mixture and place on a satay stick and press it around the stick till it is a thin layer. Press the ends firmly. In another bowl mix grated khoya, chicken kheema and mix. Break an egg and add. Add salt, remaining green cardamom powder, white ...

1 cup sweet corn kernels, crushed 1 tbsp butter 1 tbsp oil + to deep fry 1 medium onion, chopped 2 tbsp refined flour (maida) 1 cup milk Salt to taste ¼ tsp pepper powder A pinch of nutmeg powder 1 cup boiled rice 2 tbsp chopped fresh coriander leaves 2 fresh red chillies, crushed 1½ cups vermicelli, crushed Heat butter and one tablespoon of oil in a pan. Add onion and sauté till transluscent. Add refined flour and roast for two minutes. Add milk gradually and cook stirring continuously for two minutes. Add crushed sweet corn kernels, salt, pepper powder, nutmeg powder and mix well. Cook till all the moisture dries up. Take it off the heat and transfer into a bowl. Let the corn mixture cool. Then add boiled rice, chopped coriander leaves and fresh red chillies. Adjust ...

1 cup soya granules 3 cups milk 4 tsp oil + to shallow fry 3 medium onions, 1 chopped and 2 cut into roundels 2 green chillies, chopped 6 tbsp tomato ketchup 2 tbsp mustard paste Salt to taste 2 tbsp fresh coriander leaves, chopped 2 medium potatoes, boiled and grated ½ cup whole wheat flour (atta) 1 tsp red chilli powder 1 cup fresh brown breadcrumbs 4 burger buns 2 medium tomatoes, sliced 4 lettuce leaves, halved Soak soya granules in milk for an hour. Crush a little in mixer. Heat two teaspoons of oil in a pan. Add chopped onion, green chillies and sauté. Add soya granules, two tablespoons of tomato ketchup, one tablespoon of mustard paste, salt, coriander leaves and continue to sauté till dry. Remove from heat and transfer into a bowl. Set aside to cool slightly. ...

8 prunes 2 medium bundles spinach 8 baby tomatoes 2 tbsp oil + to shallow fry 2 medium onions, chopped 4 green chillies, chopped 1 tbsp ginger paste 1 tbsp garlic paste Salt to taste 2 medium potatoes, boiled and mashed ½ tsp garam masala powder ½ tsp chaat masala 2-3 tbsp cornflour Blanch spinach in boiling hot water for a minute and then refresh in cold water. Chop roughly. Stuff each prune with a baby tomato and set aside. Heat oil in pan. Add onions and sauté for two to three minutes. Add green chillies, ginger paste and garlic paste and sauté for two minutes. Add spinach and mix well. Add salt, mix and remove from heat. Put the spinach mixture in a bowl. Add mashed potatoes, salt, garam masala powder and chaat masala and mix well. Add cornflour and ...

200 gm boondi, unsalted 2 tbsp oil ½ tsp cumin seeds 2 medium onions, sliced ½ inch piece ginger, chopped 5-6 cloves garlic, chopped ½ tsp turmeric powder 2 tsp coriander powder 1 tsp cumin powder 1½ tsp red chilli powder 3 medium tomatoes, grated Salt to taste ½ tsp garam masala powder 2 tbsp chopped fresh coriander leaves 2 stalks spring onion greens, sliced Heat oil in pan and add cumin seeds. When they begin to change colour add onions and sauté. Soak boondi in sufficient water Add ginger, garlic and sauté for a minute. Add turmeric powder, coriander powder, cumin powder, red chilli powder and stir. Add tomatoes and continue to sauté for a few minutes. Drain the water from boondi. Cook the masala on high heat. Add salt, garam masala powder, coriander leaves and boondi. Mix and cook ...

1 cup pressed rice (poha) 3 medium potatoes, boiled and mashed 2 tbsp oil + to deep fry ½ tsp cumin seeds ½ tsp mustard seeds 1 medium onion, finely chopped 2 tbsp refined flour (maida) 1 tsp red chilli powder 2 green chillies, finely chopped ¼ tsp turmeric powder Salt to taste 2 tbsp chopped fresh coriander leaves 10 cashewnuts, chopped 1 tbsp lemon juice Soak the poha for five minutes. Heat oil in a pan. Add cumin seeds, mustard seeds, onion, two tablespoons of refined flour and roast for two to three minutes. Add red chilli powder, green chillies, turmeric powder, stir and mix well. Remove from heat and transfer the mixture into a bowl. Add soaked poha, mashed potatoes, salt, coriander leaves, cashewnuts and lemon juice. Mix well. Divide the mixture into 8- 12 equal portions and ...

Hare pyaaz aur aloo ka parantha 5-6 spring onions with greens, finely chopped 1½ cups whole-wheat flour (atta) 2 green chillies, chopped ½ tsp carom seeds (ajwain), crushed Salt to taste 2 medium potatoes, boiled and mashed 1 tsp red chilli powder 2 tbsp chopped fresh coriander leaves ¼ cup yogurt 2 tbsp oil Ghee as required Take whole-wheat flour in a bowl. Add spring onions with greens, green chillies, carom seeds, salt, potatoes, red chilli powder, coriander leaves, yogurt and sufficient water and knead into a dough. Apply oil, cover and set aside for 15 minutes. Divide the dough into eight equal portions. Roll into balls. Roll the balls in dry flour and rest for five minutes. Roll out into medium thick paranthas. Heat a tawa and place a parantha on it. Cook on medium heat for two ...

Ingredients: 300 gms Tofu (beancurd), 2 medium sized onions, I inch knob ginger, 2 medium sized tomatoes, 2 green chillies, 2 capsicums, ¼ cup fresh coriander leaves, 1½ tsps oil, 1 tsp cumin seeds, 1 tbsp coriander powder, 1 tsp red chilli powder and salt to taste. Method: * Drain tofu, crumble into small pieces. * Peel and finely chop onion and ginger. Wash and finely chop tomatoes and coriander leaves. Wash, remove stem, de-seed, finely chop green chillies and capsicum. * Heat oil in a non-stick pan, add cumin seeds, cook till they start to change colour. Add chopped onion, ginger, green chillies. Stir-fry till translucent. * Dissolve turmeric, cumin, coriander, red chilli powder in ½ cup water, add to pan. Cook on medium heat for 30 seconds, stirring ...

For covering 1½ cups refined flour (maida) Salt to taste 5 tbsp pure ghee Oil to deep fry For stuffing 1 tbsp oil 1 tsp cumin seeds 1 tsp coriander seeds ½ tsp fennel seeds (saunf) 2 green chillies, finely chopped 1 cup green peas, blanched and crushed A pinch of asafoetida 1 tbsp Bengal gram (chana dal), roasted and powdered 1 tsp garam masala powder ½ tsp chaat masala Salt to taste 2 tbsp fresh coriander leaves, finely chopped Place maida and salt in a bowl. Add pure ghee and mix well. Knead into a smooth dough using sufficient water. Cover with a moist cloth and set aside for half an hour. Heat oil in a pan, temper with cumin seeds, coriander seeds, fennel seeds and chopped green chillies. Sauté for half a minute, add crushed green peas and asafoetida and ...

For wadas 1 cup black gram split (dhuli urad dal) Salt to taste A pinch of asafoetida 1 tsp cumin seeds Oil to deep fry For stuffing 2 one-inch pieces ginger, cut into thin strips 1½ tbsp raisins 8-10 cashewnuts, crushed 2 green chillies, finely chopped 2 tbsp fresh coriander leaves, finely chopped For yogurt mixture 2½ cups yogurt, whisked and chilled Salt to taste ½ tsp rock salt (kala namak) 1 tsp red chilli powder ½ tsp cumin powder, roasted To serve 1 tsp red chilli powder 1 tsp cumin powder, roasted ½ cup date and tamarind chutney ¼ cup fresh coriander leaves, chopped Soak dal for three to four hours. Drain and grind, using very little water, to a thick, coarse and fluffy batter. Add salt, asafoetida and cumin seeds and mix well with hands to make a well blended mixture. Fry a small portion ...