Amarasara - Indian Food Recipes

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Indian Food Recipes - Glossary of Ingredients

Indian Food Recipes - Page 1 ( 50 Recipes )

Page 1 - Index ( 50 Recipes )

		Kadi Pakoda - Gram Flour Dumplings in a Yoghurt Gravy			Marwari Dal - Lentil from the Region of Marwar
		Poori - Deep Fried Bread			Mawa Misri - Reduced Milk With Crystal Sugar
		Maas ke Soole - Barbecued Lamb			Samosa - Deep Fried Stuffed Pastry
		Lassi - Yoghurt Drink			Machi Amritsari - Fried Fish
		Channa Pindi - Chickpea Curry			Aloo Paratha - Potato Stuffed Roti
		Tandoori Murg - Tandoor Cooked Chicken			Paneer - Cottage Cheese
		Paneer Makhani - Cottage Cheese in a Buttery Tomato Gravy			Aloo Jeera - Potato and Cumin
		Shahi Tukda - Bread with Reduced Milk			Rassam - Spicy Soup
		Chicken Chettinad - Spicy Chicken as made by Chettiars			Thair Saadam - Curd Rice
		Parippu Kheerai Macial -Lentil and Spinach			Kesari - Semolina Pudding
		Batata Vada - Potato Dumpling			Subz Pakoda - Batter Fried Vegetables
		Maas Kholapuri - Kholapuri Mutton			Vangi Batata Masala - Potato & Eggplant
		Singda Chikki - Peanut Caramels			Roganjosh - Kashmiri Lamb Curry
		Nadroo Yakhni - Lotus Stem in a White Curry			Dum Aloo - Baby Potatoes
		Zerish - Black Current Chutney			Kahwa - Kashmiri Tea
		Kerala Neenthramchips - Plantain Chips			Avial - Festive Mixed Vegetable
		Aripathiri - Rice Roti			Thenga Choru - Coconut Rice
		Paal Payasam - Rice and Milk Pudding			Ulava Chaaru - Horse Gram Soup
		Kodi Mirium Veepudu - Andhra Pepper Chicken			Bendakaya Pulusu - Okra in Tamarind Gravy
		Rawa Upma - Savoury Semolina			Boorelu - Deep Fried Sweet Dumplings
		Pyaz Ka Raita - Onion and Yogurt			Mirchi Ka Salan - Tangy Chillie Gravy
		Dum Biryani - Spiced Mutton with Rice			Palak Ka Saag - Creamy Spinach
		Hyderabadi Phirnee - Creamy Rice Pudding			Allugedda - Potato Curry from Udipi
		Ghorikai Uppakari - Cluster Beans with Coconut			Chapati - Thin Panfried Bread
		Chitraanna - Lemon Rice			Sevian Payasam - Vermicelli Pudding

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Kadi Pakoda - Gram Flour Dumplings in a Yoghurt Gravy

Serves : 6 Yoghurt 200 g Water 500 m1 Besan / gram flour 75 g Turmeric 05 g Salt to taste	Pakoda : Gram flour 100 g Turmeric 05 g Salt Water Oil for deep frying.	Tempering : Oil 10 ml Cumin seeds 03 g Asafoetida 02 g Red chillie powder 05 g Fresh coriander leaves 10 g
Chop coriander leaves. Make a thick battter with the ingredients for pakoda. Whisk together yoghurt, gram flour, turmeric, water and salt. Boil on a medium flame for 20 mins. Temper the youghurt kadi by heating oil and adding all the tempering ingredients in the order mentioned. Deep fry small portions of the batter (pakoda) in oil until golden and soak them in water. Add the soaked pakodas to the kadi and serve garnished with coriander leaves. .

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Marwari Dal - Lentil from the Region of Marwar

Serves : 6 Moong dal 50 g Toor dal 50 g Masoor dal 50 g Tomato 75 g	Onion 75 g Red chillies 05 g Turmeric 10 g Bay leaf 03 Coriander powder 10 g Chillie powder 10 g	Garlic 10 g Ginger garlic paste 10 g Coriander leaves 10 g Butter 50 g Cumin seeds 05 g Salt
Slice onions, chop garlic, tomatoes and coriander leaves. Cook the dals with 3 cups of water. Add the bay leaves, turmeric, ginger garlic paste. Boil and mash the mixture. Add the tomatoes, mix in the salt and cook for 2 mins. Heat butter and add cumin, when they crackle add garlic and sauté. Add sliced onion and sauté until golden. Mix in the red chillies, coriander and chillie powders, add to the dal. .

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Poori - Deep Fried Bread

Serves : 6

Atta / whole wheat flour 250 g
Semolina 75 g
Oil 30 m1
Salt
Oil for deep frying

Mix all the ingredients with sufficient water to make a hard dough. Knead for few minutes and rest the dough for 30 mins. Divide the dough into portions of 25 grams, form into balls. Roll out balls into circles with a rolling pin. Cooking - In a deep skillet heat oil. When the oil is hot drop in a poori and spoon hot oil on it continually until it puffs up or swells. Gently turn it upside down, cook until the poori is golden brown. Repeat the procedure till all the pooris are done.

Note : If Atta is not available use refined wheat flour / white flour.

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Mawa Misri - Reduced Milk With Crystal Sugar

Serves : 6

Whole milk l ltr
Ghee 10 g
Condensed milk 250 g
Almonds, sliced fine 50 g
Sugar 50 g
Cardamom powder 05 g
Crystal sugar 50 g

Garnish :

Silver leaf / Waraq 2 sheets

Grease a pan with ghee, pour in the milk and bring to a boil. Stir the milk occasionally until reduced to half its original quantity. Add the condensed milk and cook, stirring constantly to avoid sticking to the bottom of the pan. Cook until reduced to quarter of its original quantity, add almonds, cardamom and sugar. Cook for 5 mins. Remove from heat and allow to cool. Add the crystal sugar and mix thoroughly. Refrigerate and serve garnished with silver leaf / waraq.

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Maas ke Soole - Barbecued Lamb

Serves : 4 Lamb 400 g Raw papaya paste 20 g Lemon juice 10 ml	Ginger garlic paste 50 g Youghurt 100 g Red chillie paste 75 g Garam masala 20 g Salt to taste Ghee or Oil 25 g
Cut lamb into thin slices. Marinate the lamb with all the above ingredients and leave for at least 2 hrs. Skewer the lamb and cook on a barbecue or grill. Serve hot. .

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Samosa - Deep Fried Stuffed Pastry

Serves : 6 Potatoes 500 g Dough : Maida (Wheat Flour) 500 g Ghee or Oil 50 m1 Carrom Seeds 05 g Salt and Water Oil for deep frying the Samosa	Tempering : Oil / Ghee 50 m1 Cumin Seeds 05 g Turmeric Powder 05 g Red Chillie Powder 03 g Green Chillies 10 g Ginger 10 g	Garlic 10 g Lime 1 Coriander Leaves 10 g Salt Green Peas 100 g Chat Masala Powder 10 g Saunf (Fennel) Powder 05 g Garam Masala Powder 05 g Chopped Cashewnuts 25 g
Cook the Potatoes until soft, peel and mash. Chop Green Chillies, Garlic, Ginger and Coriander leaves. Mix all the ingredients for dough except Water and rub thoroughly. Sprinkle Water and make a hard dough. Set aside for about 10 mins. Divide the dough into round portions, as per the size of Samosas required. Heat the Ghee and add Cumin, when crackling add Garlic and sauté. Add rest of the ingredients excluding final four and sauté for 5 mins. Mix in the rest of the ingredients including the Potatoes and mix well. Samosa Rolling : Roll each portion of dough into a thin oval shape, cut into 2 semi-circles. Take a semi-circle. Apply water on the straight edge of the semi-circle. Hold the semicircle in your hand, fold the straight edge, bringing together the watered edges, seal the watered edges into a triangular pocket. Stuff the Potato mixture and seal the upper edges. Repeat with the rest. Deep fry in oil till golden brown and serve with Mint / Tamarind Chutney. .

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Lassi - Yoghurt Drink

Serves : 4 Curd 750 g Ice cubes 50 g Salt or Sugar Water 200 m1	Crush ice cubes in a blender. Add the Curd, Water, Salt or Sugar. Blend for about 1 mm. Serve chilled. Note : You can add different flavours to the sweet lassi like Mango, Rose, Cardamom etc.
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Machi Amritsari - Fried Fish

Serves : 4

Fish Fillet / Fingers 500 g
Ginger Garlic Paste 50 g
Red Chillie Powder 10 g
Lemon Juice 20 m1

Ajwain 05 g
Gram Flour 200 g
Eggs 02
Curd (Yoghurt) 100 g
Salt
Oil for deep frying

Use orange red colour if the Chillie Powder does not give sufficient colour.

Clean, wash and cut the Fish into fillets or fingers. Apply Salt, Lime juice, Ginger Garlic paste and Red Chillie powder. Make a batter of Gram Flour, Curd, Eggs, Ajwain, Salt and Water. Marinate fish in this batter for 10 mins. Heat oil in a pan and deep fry the fish until lightly brown and crisp. Serve sprinkled with Chaat Masala and Lemon wedges.
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Channa Pindi - Chickpea Curry

Serves : 6

Chickpeas 250 g
Tea Bags 5
Oil 75 m1
Cardamom 03 g
Onion 100 g
Ginger Garlic Paste 50 g
Tomatoes 100 g

Crushed Cumin Powder 20 g
Coriander Powder 20 g
Chillie Powder 15 g
Channa Masala 50 g
Garam Masala 05 g
Coriander Leaves 10 g
Lime Juice 10 ml
Chat Masala 10 g
Salt

Soak the Chickpeas overnight and boil them with the Tea Bags. Chop Onions and Coriander Leaves. Puree the Tomatoes. Heat oil, add Cardamoms, mix in the Onions and sauté until golden. Add Garlic and Ginger. Sauté for about 2 mins. Mix in the Tomatoes, and continue sautéing. Add all the powders, and Salt. Cook the mixture for another 5 mins, stirring constantly. Add Chickpeas and boil, mashing a few grains with the spoon. Mix in the rest of the ingredients and simmer for 10 mins. Serve garnished with Coriander Leaves, Green Chillies and Tomatoes.
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Aloo Paratha - Potato Stuffed Roti

Serves : 6

Atta (Whole Wheat Flour) 250 g
Salt
Water
Oil 50 m1

Filling :

Potatoes 500 g
Coriander Leaves 20 g
Ginger Garlic Paste 20 g
Onions 75 g
Green Chillies 05 g
Turmeric 05 g
Chillie Powder 05 g
Salt
Lime Juice 10 ml
Oil for frying

Make a soft dough with the specified ingredients. Divide dough into balls, as per the required size. Chop Onions, Green Chillies and Coriander Leaves.

Filling :

Boil Potatoes, remove skin and mash. Add all the ingredients and mix well.

Parathas :

Take each portion of the dough, flatten it on palm. Stuff the filling in the dough and roll into balls. With a rolling pin, flatten the balls into 1/2" thick, round parathas. Grease a pan with a little oil, and heat on a medium flame. Cook the parathas until both sides are golden and cooked through.

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Tandoori Murg - Tandoor Cooked Chicken

Serves : 4

Whole Chicken 700 g
Lemon Juice 10 ml
Ginger Garlic Paste 30 g
Salt

Red Marinade :

Yoghurt (thick or hung) 500 g
Ginger Garlic Paste 75 g
Oil 75 ml
Garam Masala Powder l5 g
Lime Juice 20 ml
Red Chillie Paste 100 g
Salt

Skin, clean and make deep cuts on the Chicken. Keep the Chicken whole. Rub the chicken with Lemon Juice, Ginger Garlic Paste and Salt. Leave aside for 1 hr. Whisk all the ingredients for Red Marinade in a bowl. Coat entire Chicken and leave aside for 2 hrs. Skewer and cook in a medium hot Tandoor until done. Alternate method for Tandoor could be an oven.

Note : When using a conventional oven instead of a Tandoor, smoke the chicken by placing some hot charcoal dotted with butter in the baking tray containing the chicken. Cover and smoke for 1/2 an hour before cooking in a medium hot oven for 20 mins.

Use permitted red colour if the Chillie Paste does not give sufficient colour.

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Paneer - Cottage Cheese

Serves: 4 Milk 1 lt White Vinegar 05 ml Lemon Juice 05 ml	Heat Milk stirring constantly to prevent a layer of cream forming on the top. When boiling remove from flame and add White Vinegar and Lemon Juice. Strain through a muslin cloth or a double layer of cheese cloth and squeeze out the whey. Lay the wrapped cheese on a tray and place a weight on it for 1 hour or until it is cold.
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Paneer Makhani - Cottage Cheese in a Buttery Tomato Gravy

Cottage Cheese 500 g
Butter 75 g
Garlic 15 g
Onion Paste 50 g
Ginger Garlic Paste 25 g
Bay Leaf 1
Cinnamon 02 g
Cloves 01 g
Cardamom 01g

Red Chillie Powder 05 g
Oil for frying
Turmeric Powder 02 g
Corriander Powder 10 g
Salt
Garam Masala 02 g
Cream 40 m1
Coriander Leaves 05 g
Tomato Puree 200 ml
Kasoori Methi 05 g

Cut Paneer into 2 ½ inch by 1 inch strips. Deep fry paneer in hot oil until light golden in colour. Keep aside in a bowl of Salted Water. Chop Garlic and Coriander Leaves. Heat Butter, add Cloves, Bayleaf, Cardamom and Cinnamon. Add chopped Garlic sauté for a min and add the Onion Paste. Mix the Ginger Garlic Paste. Add all the Powders and Tomato Puree. Cook for 2 mins. Add 100 ml of Water and simmer for 10 mins. Add the Cream and the rest of the ingredients and cook for 2 mins. Mix the fried paneer / cottage cheese. Cook for another 2 mins and serve garnished with Cream.
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Aloo Jeera - Potato and Cumin

Serves : 4 Potatoes 200 g Oil 50 ml Cumin Seeds 10 g Ginger 20 g Garlic 30 g	Turmeric 10 g Red Chillie Powder 20 g Tomatoes 100 g Garam Masala 05 g Coriander Powder 20 g Coriander Leaves 10 g Salt to taste
Boil the Potatoes and dice them. Chop Onions, Garlic, Ginger, Coriander and Tomatoes. Heat Oil and sauté Cumin Seeds until they crackle. Add Garlic and sauté until golden. Stir in the chopped Ginger and add Potatoes. Sprinkle Turmeric and Chillie Powder and stir. Add Tomatoes and simmer for about 5 mins. .

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Shahi Tukda - Bread with Reduced Milk

Serves : 4 Bread 5 slices and Ghee for frying Syrup : Sugar 100 g and Water 50 m1 Rose Essence 2 drops Thick Rabdi (Reduced Milk) 100 g Silver Leaf 1 sheet Cashew Nuts / Pistachio for garnish	Cut each slice of Bread into 4 triangles after trimming the sides. Make a thick Sugar Syrup by boiling the listed ingredients. Heat Ghee and fry the Bread. Soak in the Sugar Syrup for 5 mins. Arrange the slices on a platter and top with Rabdi. Garnish with Silver Leaf and Nuts. Note : To make Rabdi, Reduce Milk to 1/4 th its quantity and sweeten.
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Rassam - Spicy Soup

Serves : 6 Toor dal 100 g Tomatoes 100 g Water 500 m1 Tamarind 25 g	Rassam Powder : Peppercorns 10 g Cumin seeds 10 g Coriander seeds 10 g Red chillies 03 g	Tempering : Oil 30 m1 Mustard seeds 03 g Curry leaves 02 g Garlic cloves 03 Sprigs of coriander leaves 10 g Salt
Crush Garlic and chop Tomatoes. Soak Tamarind and extract pulp. Roast ingredients for the powder and grind until fine. Boil the Dal with Tomatoes till the lentils are mashed and set aside. Heat oil and add Mustard seed, leave until it crackles. Add the crushed Garlic, Curry leaves and Coriander leaves. Mix the Dal and Water to get the required Rassam consistency. Mix in the Tamarind pulp. Add the Rassam powder. Boil for 5 min.s on a low flame. .

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Chicken Chettinad - Spicy Chicken as made by Chettiars

Serves : 4 Chicken 500 g Oil 75 m1 Onion 150 g Tomatoes 100 g Cinnamon Stick 02 g	Cloves 02 g Cardamoms 02 g Cumin 05 g Curry Leaves 02 g Turmeric Powder 10 g Coriander Leaves 25 g Salt	Paste : Onions 100 g Ginger 50 g Garlic 50 g Fennel Seeds 50 g Cumin seeds 20 g Pepper Corns 25 g Red Chillies 10 g Coconut 100 g
Grind ingredients for the paste. Clean and cut Chicken into 16 pieces. Marinate the Chicken with the paste. Chop Tomatoes, Coriander Leaves and Onions. Heat Oil and add Cinnamon, Cardamom, Cloves and Cumin, sauté. Add the chopped Onions and Curry Leaves. Sauté until the Onions are golden. Add Tomatoes and sauté for 5 mins. Add marinated Chicken and Turmeric powder. Sauté for 10 mins, sprinkling Water at intervals. Add enough Salt, cover with a lid and cook until done. Add more Chillie or Pepper if required. Serve hot garnished with Coriander Leaves. .

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Thair Saadam - Curd Rice

Serves : 6 Overcooked White Rice 500 g Yoghurt 250 g Green Chilies 05 g Coriander Leaves 05 g Ginger 05 g Salt	Tempering : Oil 20 ml Mustard Seeds 05 g Skinned Black Gram 03 g (white Urad Dal) Channa Dal 03 g Dry Red Chillie 02 g Curry Leaves 02 g Asafoetida 03 g
Chop Ginger, Coriander Leaves and Green Chillies. Mix with Yoghurt, Rice and Salt. Break Red Chillies into ½ inch pieces. Heat Oil and add Mustard Seeds. When crackling add the Dals and sauté until golden. Add Curry Leaves, Red Chillies and Asafoetida. Pour tempering on the Rice and serve cold. .

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Parippu Kheerai Macial - Lentil and Spinach

Serves : 6 Channa Dal 200 g Spinach 500 g Oil 50 ml	Mustard Seeds 05 g Garlic 10 g Ginger 05 g Onion 50 g Curry Leaves 02 g	Turmeric 05 g Red Chillie Pieces 15 g Coriander Powder 10 g Salt
Boil the Channa Dal. Boil Spinach, chop half and puree the rest. Chop the Onion, Garlic and Ginger. Heat Oil and add Mustard Seeds, when they crackle add Garlic and sauté until golden. Add the Onions and fry until slightly golden in colour. Mix in Ginger, Curry Leaves and all the powders. Stir in the pureed and chopped Spinach and sauté for 5 mins. Add the boiled Dal and cook for another 10 mins on a slow fire. .

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Kesari - Semolina Pudding

Serves : 6

Semolina 200 g
Ghee 75 g
Cashewnuts 50 g
Raisins 10 g
Condensed Milk 50 g

Syrup :

Sugar 75 g
Water 400 ml
Saffron 0.5 g
Cardamom Powder 02 g
Lemon Yellow Colour 01 g

Make a thin Sugar Syrup with the listed ingredients. Heat Ghee in a heavy based pan. Fry the Cashewnuts until golden and add the Raisins. Add the Semolina and fry until slightly brown in colour. Add the Syrup and cook until all the Water has been absorbed. Mix in Condensed Milk and stir until traces of Ghee begin to show at the sides of the pan. Spread on a greased plate and garnish with Nuts. Cut into desired shape and size. Serve warm.
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Batata Vada - Potato Dumpling

Serves : 6

Potatoes 500 g
Oil for deep frying
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Batter :

Besan (Gram Flour) 200 g
Red Chillie Powder 05 g
Turmeric 05 g
Crushed Cumin 03 g
Soda bi-carb 02 g
Salt
Water

Tempering :

Mustard Seeds 05 g
Curry Leaves 02 g
Turmeric Powder 05 g
Red Chillie Powder 03 g
Green chillies 10 g
Ginger 10 g
Garlic 10 g
Lime 1
Coriander Leaves 10 g
Salt

Cook Potatoes until soft, peel and mash coarsely. Chop or crush together the Green Chillies, Garlic, Ginger and Coriander Leaves. Using the mentioned ingredients make a thick batter. Heat Oil and add Mustard Seeds, after they crackle add Curry Leaves. Mix in all the rest of the tempering ingredients and add to the mashed Potatoes. Divide the Potato mixture into equal sized portions, approx the size of a Lemon. Dip each ball in the batter and deep fry until golden brown in colour. Serve hot with Chutney.
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Subz Pakoda - Batter Fried Vegetables

Serves : 6 Onions 100 g Egg Plant / Brinjal 100 g Cauliflower 100 g Potato 100 g Oil for deep frying Chaat Masala	Batter : Besan (Gram Flour) 200 g Red Chillie Powder 05 g Turmeric 05 g Crushed Cumin 03 g Soda bi-carb 02 g Salt Water
Slice all the Vegetables into thin slices (Approx 1/8 inch). Make a thick Batter with the Water, Flour, Red Chillie Powder, Cumin, Turmeric, Salt and Soda Bi-carb. Coat each slice with the Batter and deep fry. Sprinkle Chat Masala powder and serve with Ketchup or Chutney. .

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Maas Kholapuri - Kholapuri Mutton

Serves : 6

Mutton 750 g
Turmeric 20 g
Salt

Paste :

Red Chillie 100 g
Coconut 50 g
Coriander Seeds 25 g
Fennel Seeds 25 g
Pepper 20 g

Oil 75 ml
Bay Leaf 1
Cinnamon 2 g
Cloves 1 g
Cardamom 1 g
Onions 250 g
Green Chillies 10 g
Ginger Garlic Paste 50 g
Tomato 200 g
Garam Masala Powder 20 g
Coriander Powder 25 g
Chillie Powder 25 g
Coriander Leaves 30 g

Grind all the ingredients for the paste. Slice the Onions, puree Tomatoes, chop Green Chillies and Coriander Leaves. Pressure cook the Mutton along with Ginger Garlic Paste, Salt and Turmeric for approx 20 mins. Heat Oil in a heavy based saucepan. Add Cloves, Bay Leaf, Cardamom and Cinnamon. Add the sliced Onion and sauté until golden. Add Green Chillies, Tomato puree and sauté for 5 mins. Mix in all the rest of the ingredients and cook for another 5 mins. Add the paste and stir for 2 mins. Add the cooked Lamb and simmer for 10 mins. Serve hot garnished with Coriander Leaves.
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Vangi Batata Masala - Potato & Eggplant

Serves : 6

Potatoes 500 g
Eggplant / Brinjal 300 g
Oil 50 g
Cumin Seed 05 g
Cinnamon 02 g
Chopped Onion 75 g

Ginger Garlic Paste 25 g
Chopped Tomatoes 25 g
Turmeric Powder 05 g
Chillie Powder 10 g
Coriander Powder 10 g
Cumin Seed Powder 10 g
Chopped Coriander Leaves 10 g
Salt
Lemon 01

Boil and dice Potatoes into 2-inch pieces, fry and keep aside. Cut the Eggplant in a similar way and fry until cooked. Heat the oil and add cumin seeds, when they crackle mix in the Cinnamon and Onions, stir until translucent. Add the rest of the ingredients in the same sequence as mentioned above, stirring after each ingredient has been added. Add the Potatoes and the Eggplant, simmer for 10 mins. Squeeze in the Lime juice and finish by checking the seasoning. Serve hot garnished with Coriander Leaves.
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Singda Chikki - Peanut Caramels

Serves : 4

Peanuts 250 g
Sugar / Cane Jaggery 200 g
Butter 25 g

Skin, roast and coarsely crush the Peanuts. Heat Sugar with 1/2 cup of Water until thick. Boil the syrup until hard crack consistency. (Test its consistency by putting a drop in cold water - it should crack after you take it out). Add the Peanuts and mix thoroughly. Grease a tray and spread the mixture. Roll flat to 1 cm in thickness. Cut into squares when cooled and store in an airtight container.

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Roganjosh - Kashmiri Lamb Curry

Serves : 6

Lamb (knuckles, boneless and ribs) 1kg
Turmeric 20 g
Ginger Garlic Paste 75 g
Cardamom 10 g
Bay Leaf 05 g
Kashmiri Red Chillie Paste 200 g
Praan (substitute Small Onions) 250 g

Fennel Powder 75 g
Dry Ginger Powder 25 g
Green Cardamom Powder 40 g
Curd 100 g
Ghee 100 g
Colour from Mawal flower (Cocks comb)

(Kashmiri pandits also use Ratanjog for flavour and colour.)

Clean Praan or Small Onions, slice and fry them. When cold grind them to a fine paste. Whip the Curd. Boil Lamb (knuckles, boneless and ribs) along with Turmeric, Ginger Garlic Paste, Cardamom, and Bay Leaf. Separate cooked Lamb from stock. Soak the Mawal Flowers in water for colour.

Heat Ghee and add the Onion Paste, sauté for 3 mins. Add the stock along with all other ingredients except the meat. On a high flame boil for 20 mins to get a creamy gravy. Add the meat and the extract of Mawal Flowers. Cook for another 5 mins and serve hot.
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Nadroo Yakhni - Lotus Stem in a White Curry

Serves : 6 Lotus Stem 500 g Curd 500 g Ghee 100 g	Dry Ginger Powder 25 g Green Cardamom Powder 25 g Fennel Powder 50 g Bay Leaf 02 g Asafoetida 05 g Salt to taste
Cut the lotus stems into ½ inch pieces. Whip the curd. Boil 01 ltr of water and cook lotus stems for 10 mins. Add all the ingredients and cook briskly for another 15 mins stirring constantly until the lotus root is tender and the gravy is creamy. Serve as an accompaniment with rice. .

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Dum Aloo - Baby Potatoes

Serves : 6

Potatoes (small size) 750 g
Oil for frying
Red Chillie Powder 50 g
Asafoetida 05 g

Cardamom Powder 30 g
Curd 150 g
Fennel Powder 50 g
Dry Ginger Powder 25 g
Salt to taste
Ghee 50m1

Boil Potatoes and pierce them with a toothpick or fork. Whip the Curd. Heat Oil and fry the Potatoes on a medium flame until they are slightly brown, drain and keep aside. Heat Ghee, add Asafoetida, mix in the Curd and stir thoroughly. Add rest of the ingredients and sauté for 2 mins. Sprinkle a little water while sautéing the ingredients. Cook for 5 mins and add 250 ml of water. Add the fried Potatoes and cook until gravy is thick.

Note : Use baby potatoes or Spring Potatoes for this recipe.
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Zerish - Black Current Chutney

Serves : 4 Dried Black Currants 100 g Raisins 50 g	Cinnamon Powder 20 g Cardamom Powder 05 g Ginger Powder 05 g Fennel Powder 20 g Salt to taste
Blend all ingredients with sufficient water to bring it to the correct consistency. Note : Use only raisins if the black currants are not available. .

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Kahwa - Kashmiri Tea

Serves : 6 Water 01 ltr Sugar 75 g Cinnamon Stick 20 g Cardamom Powder 10 g Kahwa Tea 40 g Almonds (slivered) 50 g	Boil Water with Sugar, Cinnamon and Green Cardamom Powder for 5 mins. Add Tea Leaves and remove from the flame. Cover with a lid and brew for 3 mins. Strain and pour into cups and add Slivered Almonds into each cup. Serve hot. Note : You can use Green Tea to replace Kahwa Tea or try using another Tea of your choice.
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Kerala Neenthramchips - Plantain Chips

Serves : 6 Ash Plantain (semi ripe) 500 g Turmeric 20 g Salt to taste Coconut Oil for deep frying	Slice the Plantain into circles 1/8 cm in thickness. Soak in Turmeric Water (water mixed with turmeric). Heat Oil and deep-fry the chips until crisp on a medium flame. Remove chips and add Salt. (Optional: add Chillie Powder.) When cold, store in an airtight container.
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Avial - Festive Mixed Vegetable

Serves : 4

Raw Banana 50 g
Drumstick 50 g
Ash Gourd 50 g
Yam 50 g
Pumpkin 50 g
Beans 50 g
Curd / Yoghurt 400 ml
Salt to taste

Paste :

Coconut 200 g
Green Chillie 25 g
Cumin Seed 10 g
Coconut Oil 50 ml
Curry Leaves 05 g

Add sufficient Water and grind Coconut, Chillies and Cumin Seeds into a fine paste. Add whipped Curd to the paste and mix well. Cut all the vegetables into batons, 3 inches x 1 inch in size. Heat 300 ml of water and add the vegetables. When the vegetables are half cooked add paste and Curry Leaves. Mix and bring to boil. When vegetables are completely cooked drizzle with Coconut Oil and serve hot.
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Aripathiri - Rice Roti

Serves : 4 Rice Flour 250 g Cooked Soft Rice 250 g Salt to taste Water sufficient for dough Ghee 30 ml Coconut Milk 50 ml	In a blender grind the Cooked Rice with enough water to make a smooth paste. Mix all the ingredients with the Rice and make a hard dough. Divide the dough into required size, form into balls and roll into thin circles. Heat a griddle and cook each Aripathiri using a little ghee. When the Aripathiri is cooked on both the sides, lightly brush with Coconut Milk and serve hot.
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Thenga Choru - Coconut Rice

Serves : 4 Cooked Rice 500 g Oil 50 ml Mustard Seeds 05 g Cumin Seeds 05 g Urad Dal 10 g	Cashew Nuts 50 g Curry Leaves 05 g Green Chillies 10 g Grated Coconut 100 g Coconut Milk 100 ml Coriander Leaves 10 g Lemon Juice 10 ml Salt to taste
Chop Coriander Leaves and Green Chillies. Heat Oil in a heavy saucepan or a wok and add the Mustard Seeds. When they crackle, add the Cumin Seeds. Add the Urad dal and when golden in colour, add the Cashew Nuts and sauté till golden. Add all the ingredients except Rice and stir on a high flame for 2 mins. Mix in the Rice and stir for another 5 mins on a slow flame. .

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Paal Payasam - Rice and Milk Pudding

Serves : 6 Rice 50 g Milk 01 ltr Cardamom Powder 05 g Sugar 100 g Ghee 50 ml Cashew Nuts 50 g Raisins 25 g	Wash and soak the Rice for 30 mins. Cook Rice in Milk until soft. Add Cardamom Powder, Sugar and stir until Sugar is dissolved. Heat Ghee in a pan and add Cashew Nuts. When the Cashew Nuts are slightly golden add Raisins and sauté for 1 mm. Pour on the Rice mixture and serve warm.
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Ulava Chaaru - Horse Gram Soup

Serves : 8 Horse Gram 500 g Water 04 ltrs Oil 50 g Black Mustard Seeds 05 g	Onions 50 g Green Chillies 10 g Curry Leaves 02 g Red Chillie Powder 20 g Tamarind 100 g Salt to taste	Paste : Onions 50 g Ginger 25 g Coriander Seeds 50 g Garlic 25 g Cumin Seeds 10 g
Wash and soak the Horse Gram overnight in water. Boil the Lentils on a slow fire until soft. Strain and divide Lentils into 2 portions, reserve stock for later use. Discard half the Lentils and blend the rest at high speed for 1 mm. Chop Onions and Green Chillies. Soak Tamarind and extract pulp. Make a fine paste of all the mentioned ingredients. In a pan, heat Oil and add the Mustard Seeds. When they crackle add the chopped Onion, Green Chillies and the Curry Leaves. Sauté till the Onions are golden brown. Add the paste and sauté for another 2 mins. Mix in the rest of the ingredients. Add the stock and the Lentil paste. Cook on a slow flame for at least 15 mins. Traditionally an accompaniment to rice, but tastes great as a soup. .

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Kodi Mirium Veepudu - Andhra Pepper Chicken

Serves : 4

Chicken Drumsticks 500 g
Turmeric 10 g
Ginger Garlic Paste 50 g
Green Chillie Paste 100 g
Salt to taste

Lemon Juice 50 ml
Oil 100 ml
Cumin Seeds 05 g
Curry Leaves 02 g
Onion 100 g
Coriander Powder 50 g
Crushed Pepper 50 g
Coriander Leaves 50 g

Chop the Onions and Coriander Leaves. Marinate the Chicken Drumsticks with Turmeric, Ginger Garlic Paste, Green Chillie Paste, Salt and Lemon Juice. In a Kadai (Wok) heat Oil and add Cumin Seeds. After they crackle add the chopped Onions and sauté until golden. Add Curry Leaves, Coriander Powder and Crushed Pepper. Sauté for 2 more mins and add the marinated Chicken. Sear on high flame, then reduce heat and cook for a further 15 mins stirring occasionally. Sprinkle chopped Coriander leaves and cook for 2 mins. Before serving garnish with more Crushed Pepper and Coriander Leaves.
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Bendakaya Pulusu - Okra in Tamarind Gravy

Serves : 4 Okra (Ladies fingers) 250 g Oil 75 ml Mustard Seeds 05 g Curry Leaves 03 g Green Chillies 10 g	Asafoetida 03 g Onions 100 g Turmeric 05 g Red Chillie Pieces 20 g Sambar Powder 75 g Tamarind 100 g Salt & Water
Cut the Okra into 1 inch pieces. Soak Tamarind and extract pulp. Chop the Onion and Green Chillies. Heat Oil and add Mustard Seeds, when crackling add Onions. Sauté Onions until translucent. Add Curry leaves and all the powders. Mix in Okra and sauté on a slow fire for 5 mins. Add Tamarind and water to thin the gravy, boil until Okra is cooked. Simmer on slow fire for 10 mins. .

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Rawa Upma - Savoury Semolina

Serves : 4 Semolina / Rawa 250 g Water 650 ml Oil / Ghee 75 g Mustard Seeds 05 g	Black Gram Dal (skinned) 02 g Bengal Gram Dal 02 g Onion 100 g Green Chillies 05 g Cashew Nuts 25 g Curry Leaves 02 g Salt	Garnish : Coriander Leaves Grated Fresh Coconut
Boil water. Slice Onions and cut the Chillies lengthwise. Heat a deep pan with oil / ghee. Add Mustard, when crackling add the Dals and sauté until golden. Add Onions, Curry Leaves, Cashew Nuts and Green Chillies. When the Onions are translucent add Semolina and sauté. Add the boiling water and stir rapidly with the Salt. (This prevents formation of lumps) When the moisture is absorbed, Upma is cooked. Mix well and Garnish with Grated Coconut and Coriander Leaves. .

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Boorelu - Deep Fried Sweet Dumplings

Serves : 6

Channa Dal (Split Bengal Gram) 200 g
Grated Coconut 50 g
Cardamom 05 g
Sugar 200 g

Batter :

Skinned Black Gram (Urad Dal) 100 g
Rice 150 g
Salt to taste
Ghee / Oil for deep frying

Soak Urad Dal and Rice together for 2 hours and grind them to a fine paste adding enough water to make a thick batter. Leave to ferment overnight in a warm place. Cook Channa Dal with 2 cups of water. Boil until all the water has been absorbed. Add the Sugar and Coconut to the Dal and cook on a low flame until mixture is thick. Remove from flame, add Cardamom Powder and mash. Divide mixture into small balls. Dip each ball in the prepared batter, make sure to coat it evenly. Deep fry dumplings until golden and serve warm.
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Pyaz Ka Raita - Onion and Yoghurt

Serves : 4 Pot Curd / Yoghurt 300 g Cream 50 ml Salt to taste Roasted Cumin Crushed 05 g Sliced Onion 50 g Green Chillies 10 g Green Coriander Leaves 10 g	Garnish : Chillie Powder Roasted Cumin Crushed Whisk the Curd along with the Cream and Salt. Mix in Cumin Powder, Sliced Onions, Chopped Green Chillies and the Coriander Leaves. Serve garnished with Cumin and Chillie Powder. Note : This dish is a traditional accompaniment to Biryani.
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Mirchi Ka Salan - Tangy Chillie Gravy

Serves : 6

Large Green Chillies / Capsicum 250 g
Cooking oil 50 g
Mustard Seeds 05 g
Cloves 02 g
Curry Leaves 05 g
Sautéed Onion Paste 100 g
Ginger Garlic Paste 25 g
Tamarind 50 g
Salt
Coriander Leaves 10 g

Salan Paste :

Peanuts 50 g
Coconut 50 g
Sesame Seeds 15 g
Coriander Seeds 20 g
Cumin Seeds 10 g
Red Chillies 05 g
Pepper Corns 05 g

Slit and deep fry Green Chillies in hot Oil. Remove and keep aside. Roast and grind together ingredients for the Paste. Soak Tamarind in a cup of water and extract pulp. Heat oil and add the Mustard Seeds, when crackling add the Cloves and the Curry Leaves. Mix the sautéed Onion Paste and stir for 3 mins. Add the Salan Paste and fry for 20 mins. Add the Ginger Garlic paste and continue stirring. Pour 15 ml of water at intervals to avoid paste sticking to the pan. Add the Tamarind pulp and 50 ml of water. Stir for 5 mins until the gravy resembles the consistency of a sauce. Add the Salt and the Fried Chillies to the hot gravy. Boil the gravy for 1 min. Remove and garnish with finely chopped Coriander Leaves.
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Dum Biryani - Spiced Mutton with Rice

Serves : 6

Mutton Knuckle 500 g
Basmati rice 500 g

Marinade :
Ginger Garlic Paste 100 g
Red Chillie Paste 50 g
Youghurt 150 g
Lemon Juice 20 m1
Salt
Turmeric 15 g
Milk 50 ml
Saffron 0.5 g
Dough for sealing

Masala / Gravy :

Vegetable Fat 100 g
Cardamom 05 g
Cinnamon 05 g
Cloves 05 g
Bayleaf 02 g
Sliced Onion 250 g
Tomato Paste 75 g
Mint Leaves 50 g
Corriander Leaves 25 g
Green Chillies 25 g
Garam Masala 20 g

Mix the Mutton with the ingredients for the Marinade. Fry half the Onions until golden, drain and keep aside. Soak the Saffron in hot milk. Heat fat in a heavy bottomed pan and add first 5 Masala ingredients, then add the Sliced Onions and sauté till slightly golden. Add the Mutton and stir for 10 mins. Mix in the rest of the ingredients and simmer on a slow fire for 30 mins. Boil the Rice till 3/4 th cooked, arrange the rice on top of the Mutton preparation, layering it with the fried Onions and Mint Leaves. Pour the Saffron Milk on top and cover with a well fitting lid. Seal the pot with the dough and cook for 05 mins on a medium flame and simmer or place in a medium hot oven for 20 mins.
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Palak Ka Saag - Creamy Spinach

Serves : 4 Spinach Leaves 500 g Butter / Ghee 50 ml Cumin Seeds 05 g Chopped Garlic 10 g Chopped Onion 50 g Ginger Garlic Paste 25 g	Turmeric 05 g Chopped Tomatoes 20 g Green Chillies 05 g Coriander Powder 05 g Garam Masala Powder 03 g Chillie Powder 02 g Cream 20 m1 Salt
Blanch the Spinach Leaves and puree them. Heat Butter and add the Cumin Seeds, when they crackle add the Chopped Garlic, sauté until golden. Add the rest of the ingredients in order, stirring regularly. Cook the Spinach till the raw taste disappears. Add cream (reserving a little for the garnish). .

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Hyderabadi Phirnee - Creamy Rice Pudding

Serves : 6

Rice 150 g
Butter / Ghee 50 g
Milk 0l ltr
Cardamom Powder 05 g
Sugar 50 g
Condensed Milk 50 g
Rose Essence

Garnish :
Rose Petals and Silver Leaf

Serving dishes :
Clay or Terracota

Soak the Rice for 1 hour, drain, dry and crush with a rolling pin or grinder until texture resembles Semolina. Soak the clay serving dishes in water. Heat Ghee in a thick bottomed pan and lightly roast the Rice. Add Milk and bring to a boil. When Rice is well cooked add the rest of the ingredients stirring constantly. Pour the Phirnee into the clay dishes and leave to cool. Serve garnished with Silver Leaf and Rose Petals.

Note : Silver Leaf and Rose Petals are edible.

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Allugedda - Potato Curry From Udipi

Serves : 6

Potatoes 500 g
Oil 50 ml
Mustard Seeds 03 g
Skinned Blackgram 05 g
Onion 100 g
Green Chilies 05 g
Curry Leaf 01 g
Asafoetida 05 g

Tomatoes 100 g
Turmeric 05 g
Chillie Powder 10 g
Coriander Powder 10 g
Coriander Leaves 10 g
Salt
Water 50 m1

Garnish :
Roasted Cashew Nuts

Boil Potatoes, skin and mash coarsely. Slice Onions. Chop Tomatoes and Coriander Leaves. Slit Green Chilies. Heat Oil and add the Mustard Seeds, when they crackle add skinned Black Gram. When the Gram turns golden add the Onions and the Green Chillies. Sauté the Onions till they are translucent. Add the Curry Leaves and Asafoetida, stir for 2 mins. Mix Tomatoes and sauté. Add mashed Potatoes and stir. Mix all the rest of the ingredients and cook for 10 mins. Garnish with Cashew Nuts.
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Ghorikai Uppakari - Cluster Beans with Coconut

Serves : 6

Cluster Beans 500 g
Oil 75 g
Mustard Seeds 05 g
Channa Dal 05 g
Red Chillies 05 g
Curry Leaves 02 g
Asafoetida 03 g
Green Chillies 05 g
Coconut 50 g
Salt

Cut the Beans into fine slices, blanch and set aside. Grate the Coconut. Chop the Green Chillies. Cut Red Chillies into 1/2 inch pieces. Heat Oil and add the Mustard Seeds, when crackling, add Dal. When the Dal turns golden in colour add the Curry Leaves, Asafoetida and Green Chillies, sauté for 1 mm. Add the Beans and Salt. Sprinkle 10 ml of Water, cover and cook on a low flame. When Beans are done, add the Coconut and stir for 2 mins.

Note : Different varieties of Beans may be used as a substitute.

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Chapati - Thin Panfried Bread

Serves : 6 Atta (Whole Wheat Flour) 250 g Salt Water Oil 50 m1	Make a semi hard dough with the ingredients excluding Oil. Divide dough into 50 g balls. Roll out dough into thin circles. Heat and oil a griddle. Cook Chapatis on a medium flame, turning regularly. Serve hot.
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Chitraanna - Lemon Rice

Serves : 4 Cooked Rice 500 g Lemon Juice 50 ml Salt	Tempering : Oil 50 ml Mustard Seed 05 g Chana Dal 05 g Curry Leaves 05 g Ginger 10 g	Green Chillies 05 g Turmeric Powder 05 g Asafoetida 05 g Salt Cashewnuts 50 g Coriander Leaves 20 g
Mix the Lemon Juice, Salt and cooked Rice, keep aside. Chop Ginger, Green Chillies and Coriander Leaves. Heat the Oil and add Mustard Seed, when they crackle add the Channa Dal and stir until golden. Add the rest of the tempering ingredients and sauté for 03 mins. Add the Rice and cook on a slow fire for another 5 mins. .

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Sevian Payasam - Vermicelli Pudding

Serves : 6 Sevian 200 g Ghee 25 ml Milk 1.5 ltrs	Sugar 100 g Cashewnuts 100 g Raisins 50 g Cardamom Powder 05 g	Heat Ghee and fry the Sevian until golden brown. Mix in the Cashewnuts and Raisins. Add Milk and boil for 5 mins. Mix in the Sugar and stir till the Sugar is dissolved. Stir in the Cardamom powder and serve hot or warm.
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