Cuisine!

INGREDIENTS METHOD

Chicken 1 No.

Lemon juice 3 tsp.

Red chili powder 2 tsp.

Curd (Yogurt) As per taste

Garlic paste 1 tsp.

Ginger paste 1 tsp.

Garam masala powder ½ tsp.

Mustard oil 1 tsp.

Oil For basting

Salt As per taste

1. Skin the chicken and make diagonal incisions all

over.

2. Mix 1 tablespoon red chili powder, salt and 2

tablespoons lemon juice. Apply this to the chicken and

leave it for half an hour.

3. Hang Curd/Yogurt in the muslin cloth for some time.

Take Yogurt in a bowl, add red chili powder, salt, lemon

juice, Ginger Paste, Garlic Paste, Garam Masala

Powder and mustard oil. Mix well.

4. Apply this marinade to the chicken. Put the chicken

onto the skewer and roast in the tandoor oven.

5. When chicken is almost done, baste it with oil, roast

again till done.

6 Serve hot with onion slices and lemon wedges.

INGREDIENTS METHOD

1 lb chicken

1/2 cup yogurt

A pinch of ajinomoto

2-3 tsp soya sauce

Mix the chicken pieces with yogurt, salt and cook the

chicken until the pieces are tender and all the water

evaporates. Keep the chicken pieces aside.

Mix ajinomoto, soya sauce, corn flour, ginger-garlic

3-4 tbsp corn flour

2-3 green chilies

1 tsp ginger-garlic paste

Salt to taste

Red food coloring

Oil for deep frying

paste, red coloring and salt in a vessel and marinate

the cooked chicken pieces in it. Marinate for 4-5 hours.

Deep fry the chicken pieces in oil and drain.

Also deep fry the sliced green chilies and decorate on

the top of the chicken pieces.

INGREDIENTS METHOD

Cooked & shredded Chicken 500

gms

Dried Mushrooms 4 nos.

Finely chopped onion 1 no.

Chicken Stock ¼ ltr.

Soya Sauce ¾ cup

Fresh ginger,finely chopped 1 tbsp.

Garlic clove, crushed 1 no.

Vinegar 4 tbsp.

Sugar 1 tsp.

Cornflour 1 tbsp.

Sherry 1 tbsp.

Tomato puree 1tsp.

Pepper To taste

Salt To taste

1. Put the Soya sauce, onion, ginger, garlic,

vinegar, sugar, tomato puree, salt and pepper in a

saucepan.

2. Bring to a boil and simmer for 2 minutes.

3. Soak the dried mushrooms in warm water for

half an hour. Then drain, rinse and cut into thin

slices.

4. Heat the oil in a saucepan and add the chicken

shreds. Cook for 3-4 minutes.

5. Add the stock and the Soya sauce mixture,

together with the cornflour mixed with sherry, to

the chicken.

6. Add the mushrooms and cook till sauce

thickens slightly.

7. Serve hot.

sauce gravy.

INGREDIENTS METHOD

Chicken boneless 800 gms.

Ajinomoto A pinch

White pepper powder ½ tsp.

Sugar 1 tsp.

Soya Sauce 2 tbsps.

Cornflour 2 tbsps.

Egg 1 no.

Chopped green chilies 8 nos.

Chopped Garlic 6-8 cloves

Oil 1 tbsp.

Oil to fry -

Salt As per taste

1.Marinate the boneless chicken pieces (one inch

cubes) in 1 tablespoon. Soya sauce, salt, egg and 1

tablespoon cornflour for ten minutes.

2.Deep fry chicken in hot oil till light brown.

3.Heat 1 tablespoon oil in a wok. Add chopped garlic

and chopped green chilies and toss for 15 seconds.

4.Add 2 teacups of chicken stock or water. Bring it to a

boil. Add ajinomoto, sugar, white pepper powder, salt

and rest of the Soya sauce.

5.Add fried chicken pieces and cook for 3 minutes.

6.Add rest of cornflour, after dissolving it in water. Stir

constantly.

7.Garnish with chopped spring onions and green chilies

julienne.

INGREDIENTS METHOD

1 lb boneless chicken

1 onion chopped

1 capsicum (blended)

4-5 green chilies chopped

2 tomatoes chopped

1 tsp turmeric

2 tbsp ginger-garlic paste

Few drops of venigar and

soya sauce

Salt to taste

Oil for frying

Mix vinegar, ginger-garlic paste, salt, turmeric, capsicum

paste, and soya sauce in a bowl and marinate the

chicken for 3-4 hours.

Remove only the chicken pieces from the marinade and

deep fry in oil. Keep it aside.

Heat oil in a pan, add onions, green chilies, and

tomatoes and fry them for a while.

Add the remaining gravy from the marinade and fried

chicken pieces to the pan and cook for 15-20 minutes.

Serve hot with fried rice.

INGREDIENTS METHOD

1 whole chicken cut up

3 onions (finely chopped)

2 tomatoes (finely chopped)

2 tbsp ginger-garlic paste

2 tsp fennel seeds powder (saunf

powder)

1 tsp mustard seeds

1 tsp garam masala

3 tsp red chili powder

2 tsp cumin seeds

1/2 tsp turmeric powder

4-6 tsp freshly ground pepper powder

2 tsp coriander powder

2 tbsp fresh coriander leaves, finely

chopped

Salt to taste

Oil for frying

Clean the chicken and cut into small pieces

In a non-stick pan, heat the oil, add mustard

seeds and fennel seeds powder, and fry until

seeds splutter.

Add ginger-garlic paste onions and allow them

to cook until they turn golden brown in color.

Then add chicken pieces. Sprinkle garam

masala, red chili powder, turmeric powder and

salt and allow them to cook.

Add cumin seeds, coriander powder and

pepper powder. When the chicken is half

cooked, add coriander leaves, tomatoes and

mix well.

Cover the pan and let the chicken cook well.

Serve hot with chapathis or parathas.

spring onions in spicy chicken stock.

INGREDIENTS METHOD

Chicken, medium size 1 no.

Oil For deep frying

Ginger paste 1 tsp.

Garlic paste 1 tsp.

Chili paste 1 tsp.

Soya sauce 2 tbsps.

Cornflour 2 tbsps.

Egg 1 no.

Salt To taste

Spicy chili oil or ordinary oil 3 tbsps.

Finely chopped ginger 1 tsp.

Finely chopped garlic 1 tbsp.

1. Cut the chicken,retaining the bone,

into small serving sized pieces.

2.Combine all the ingredients

mentioned under 'For the Marinade'

and rub on the chicken pieces and set

aside for 30 minutes.

3.Heat oil in a frying pan and deep fry

the chicken pieces,a few at a time, till

golden brown and cooked.

4.Drain and set aside. Heat 3

tablespoons of spicy chili oil or ordinary

oil in a pan.

5.Add the ginger, garlic, red chilies,

sesame seeds and spring onion and

Dry red chilies cut into 4 pieces each 2 nos.

Sesame seeds(optional) 1/2 tsp.

Slanting pieces of spring onion 1/4 cup.

Chicken stock 1/2 cup

Tomato sauce 1/3 cup

Soya sauce 1 tbsp.

Chili sauce 1 tsp.

Vinegar 1 tbsp.

Sugar 1 tsp.

Black pepper 1/2 tsp.

Ajinomoto A pinch

Salt To taste

cornflour mixed with water 3/4 tbsp. & 1/4 cup

Spring onions 4 long thin pieces

Spring onion tops 4 long thin pieces

stir fry on a high flame for 1 minute.

6.Add the remaining ingredients

mentioned under sauce except the

cornflour, bring to a boil and add the

chicken.

7.Cook covered on a low flame for

about 4 minutes and then add the

cornflour mixed with water and stir

continuously, so that the sauce

becomes thick.

8.Garnish with the spring onion and

spring onion tops.

INGREDIENTS METHOD

Chicken, wings with skin 8 nos.

Eggs 2 nos.

Green chilies, ground 6 nos.

Ajinomoto ¼ tsp.

Pepper powder ¼ tsp.

Garam masala ¼tsp.

Chili sauce ½ tsp.

Soya sauce ½ tsp.

Worchestershire sauce 1 tbsp.

Flour ( maida ) 50 gms.

Ginger, paste 1 tsp.

Garlic, paste 1 tsp.

Yellow colour or red colour A pinch

Water ½ cup

Oil for deep frying As required

Salt ½ tsp.

1.Cut the wings into two, chop the end bone,

pull the flesh up with the skin and remove the

thin bone and mould into a lollipop.

2.Boil the lollipops with ½ cup water, ½

tsp.salt for 5 minutes and with 1tbsp

worchestershire sauce for 5 minutes. Remove

and cool.

3.Mix all ingredients thoroughly, except

lollipops and prepare a thick batter.

4.Heat oil in a deep pan, dip lollipop into the

thick batter and fry on medium heat to a light

brown colour.

5.Serve hot with szechwan sauce.

indicator of a cook's expertise!

INGREDIENTS METHOD

Whole Chicken 1 no.

Medium Tomatoes 8-10 nos.

Coriander leaves 2 tbsp.

Medium onions 2 nos.

Garlic paste 2 tbsp.

Ginger, finely chopped 2 tbsp.

Dry red chilies 6-8 nos.

Chopped green chilies 8 nos.

Red chili powder 1 tsp.

Whole Coriander (dhania) 1

tbsp.

Garam masala powder 1 tsp.

Coriander powder (dhania

powder) 1tsp.

Whole Garam masala 1 tsp.

Oil 2 tbsp.

Salt As per taste

1. Skin and cut the chicken into pieces.

2. Take whole dhania, dry red chilies and pound

together.

3. Slice the onions.

4. In a Kadhai take oil, add Whole Garam Masala,

garlic, whole dhania, green chilies and red chilies

mixture. Add onions. Fry till onions are golden brown.

5. Put in tomatoes, ginger, dhania powder and red chili

powder.

6. Add some water. Cover and let it cook. Once the

gravy is reduced put in the chicken pieces, salt and

coriander leaves.

7. Mix well, sprinkle the Garam Masala Powder. Cover

and cook for 8-10 mins on low flame.

8. Serve hot.

a curd and spice mixture.

INGREDIENTS METHOD

Chicken 800 gms.

Kashmiri Red Chili Powder 1 tsp.

Lemon Juice 1 tbsp.

Salt To taste

Marination

Curd (Yogurt) 1 cup.

Ginger paste 2 tbsps.

Garlic paste 2.tbsps.

Garam Masala powder 1/2 tsp.

Kashmiri Red chili powder 1 tsp.

Lemon juice 2 tbsps.

Butter 2 tbsps.

Mustard oil 2 tsps.

Salt To taste

Whole garam masala 1 tbsp.

Tomato puree 400 gms.

Sugar/Honey 2 tbsps.

Ginger paste 1 tbsp.

Garlic paste 1 tbsp.

Red chili powder 1 tbsp.

Garam masala powder ½ tsp.

Fresh cream 1cup.

Kasoori methi ½ tsp.

Chopped green chilies 1 tsp.

Butter 50 gms

Salt To taste

1. Skin and clean the chicken. Make incisions with a

sharp knife on breast and leg pieces.

2. Apply a mixture of red chilli powder, lemon juice

and salt to the chicken and leave aside for half an

hour.

3. Hang the yogurt in a muslin cloth for 15-20

minutes to remove extra water. Add red chilli

powder, salt, ginger-garlic paste, lemon juice,

garam masala powder and mustard oil.

4. Apply this marinade to the chicken pieces and

refrigerate for 3 to 4 hours.

5. Put the chicken onto a skewer and cook in a

moderately hot tandoor or a preheated oven (200

degrees celsius) for 10-12 minutes or until almost

done. Baste it with butter and cook for another 2

minutes. Remove and keep aside.

6. Heat butter in a pan. Add whole garam masala.

Let it crackle. Then add ginger-garlic paste and

chopped green chillies. Cook for 2 minutes.

7. Add tomato puree, red chilli powder, garam

masala powder, salt and one cup of water. Bring to

a boil. Reduce heat and simmer for 10 minutes. Add

sugar or honey and powdered kasoori methi.

8. Add cooked tandoori chicken pieces. Simmer for

5 minutes and then add fresh cream.

9. Serve hot with naan or parantha.

INGREDIENTS METHOD

Chicken pieces 1 kg.

Onions, sliced 500 gms.

Garlic, sliced 50 gms.

Ginger, sliced 50 gms.

Red chili powder 1/2 tsp.

Turmeric powder 1/2 tsp.

Whole red chili 4 nos.

Garam Masala 10 gm.

Tomato puree 300 ml.

Coriander powder 15 gms.

Water 500 ml.

Ghee 150 gms.

Salt To taste

1.Slice the onions, ginger and garlic and keep

aside.

2.Heat ghee for 1 minute, then add tomato puree,

turmeric powder, red chili powder, red chilies and

coriander powder, cover the dish and cook on high

for 3 minutes.

3.Put the sliced onions, ginger, garlic and cook for 3

minutes on high.

4.Mix chicken in the above ingredients and 500 ml

water and cook for 8 minutes.

5.Stir well, add salt, garam masala and cook for 7

minutes, till done.

INGREDIENTS METHOD

Chicken 1 kg.

Sliced onion 1 cup

Poppy seeds 2 tbsps.

Coriander seeds 1 tbsp.

Cumin seeds 1 tsp.

Fresh grated coconut ½

cup

Curd (yogurt) 1 cup

Garlic cloves 2 no.

Ginger paste 2 tsp.

Green cardamom 3 - 4

nos.

Dry red chili whole 2 no.

Fresh cream ¼ cup

Oil 3 tbsps.

Salt To taste

1. Clean, wash and skin the chicken. Cut the chicken into

12-14 pieces.

2. Soak poppy seeds in 1 cup warm water for 10 minutes.

3. Grind soaked poppy seeds with deseeded red chilies,

coriander seeds, cummin seeds, garlic, green cardamom

and grated coconut.

4. Heat oil in a pan. Add sliced onions and cook till they

are translucent. Add Ginger Paste and stir for 15 seconds.

5. Add chicken pieces and cook on high flame for 5

minutes stirring constantly. Make sure not to colour the

chicken.

6. Stir in the ground paste and add 1 cup of water. Add salt

and bring it to a boil. Reduce flame and add beaten

Curd/Yogurt. Simmer for 5 minutes.

INGREDIENTS METHOD

Chicken 1 no. large 1.Slice the onion.

Onion 1 no.

Coriander seeds 1 tbsp.

Aniseed 1 tbsp.

Cumin seeds 1 tbsp.

Roasted gram dal 4 nos.

Dry red Chilies 4 nos.

White cardamoms 4 nos.

Black Cardamoms 2 nos.

Cloves 4 nos.

Whole black peppers ½ tbsp.

Coconut 2" piece

Almonds 1 no.

Curd ½ pint

Saffron A pinch of

Ghee 6 tbsps.

Salt To taste

2. Soak saffron in spoonful of hot water.

3. Roast all the remaining spices without any fat in a

frying-pan and grind together.

4. Heat half the Ghee in a large saucepan and

brown the chicken on all sides.

5. Remove, and pour in the remaining ghee.

6. Fry onion till brown, add the ground spices and

ground coconut.

Fry for 5 minutes.

7. Put chicken back into the pan.

8. Blend Curd/Yogurt with 1 1/2 liter water and pour

into the pan together with salt. Cover tightly and

cook till liquid dries and chicken is tender.

9. Just before serving add saffron water and garnish

with chopped almonds.

and cooked in an oven or tandoor - A favourite the world over

INGREDIENTS METHOD

Boneless chicken 800 gms.

Lemon juice 2 tbsp.

Red chilly powder (kashmiri ) 1 tsp.

Red orange color (optional)Few

drops

Curd/Yogurt 300 gms.

Garlic paste 2 tbsp.

Ginger paste 2 tbsp.

Garam masala powder 1 tsp.

Cumin powder ½ tsp.

Butter For basting

Salt To taste

1. Cut chicken into small cubes, wash nicely and

apply lemon juice and salt to it and leave it.

2. Whisk Curd/Yogurt in a bowl add remaining

all the ingredients except butter. Mix well and

then keep the chicken pieces in this marinate for

about 3 - 4 hours in the refrigerator.

3. Put the chicken on to skewers and cook in

moderately hot tandoor for about 6 to 8 minutes,

baste the chicken pieces with butter and again

put in to tandoor and until slightly colored and

cooked.

4. Remove and serve hot sprinkled with chaat

masala.

INGREDIENTS METHOD

Chicken legs 12 nos.

Onion halved and unpeeled 1 no.

Marjoram ½ tsp.

1. In a saucepan, add the chickenlegs, onion,

marjoram, parsley, thyme, lemon and

peppercorns. Pour 1 litre of water and bring to

Parsley 2 sprigs

Thyme 1 sprig

Lemon halved 1 no.

Peppercorn 6 nos.

Butter 125 gms.

Cardamon ground ½ tsp.

Cummin seed crushed ½ tsp.

Ginger powder ½ tsp.

Turmeric powder ¼ tsp.

Chilli powder ¼ tsp.

Coriander powder ½ tsp.

Mustard powder 1 tsp.

Garam masala ½ tsp.

Worcestershire sauce 2 tsp.

Lime juice ½ tsp.

Pepper to taste

Salt to taste

boil, then lower the heat for 25min. Remove

the chicken legs without any liquid and transfer

them to a plate. Let them cool.

2.Cream the butter in a bowl. Add the

remaining ingredients and thoroughly beat

them into the butter.

3.Using a knife spread the curried butter on

each leg. Refridge them preferably overnight

but for a minimum time of 6 hrs.

4.Remove the chicken legs from the fridge.

5.Place it in pan and fry till golden brown.

Serve hot.

thick gravy with potatoes.

INGREDIENTS METHOD

Chicken 1 large

Garlic, flakes 6 nos.

Cloves 4 nos.

Cinnamon 1 piece

Goa red chilies 8 nos.

Onions 4 nos.

Ginger 1 piece

Cardamoms 4 nos.

Cumin seeds 1 tsp.

Saffron ½ tsp.

Hot water 6 cups

Lemon juice 1 tsp.

Oil ½ cup

Salt As required

1.Cut the chicken pieces, wash, apply salt and keep aside.

2.Chop the onions finely and grind all the masala to a fine

paste.

3.Heat oil and fry the onions, then add the ground masala

and fry over low heat till the oil separates.

4.Then add the chicken pieces and fry for a while until the

chicken is well mixed with the masala.

5.Add 6 cups of hot water and let it simmer until the

chicken is tender, then add the saffron soaked in lemon

juice.

6.Simmer for a few more minutes and serve hot garnished

with fried potatoes, green peas and hard boiled eggs.

INGREDIENTS METHOD

Mutton 500 gms. 1. Grind onions, ginger, garlic to a paste.

Onions 500 gms.

Curd, beaten 350 gms.

Cloves 6 nos.

Cardamoms, large 4 nos.

Ginger 1/2" piece

Cinnamon,broken into bits 1" stick

Garam masala 1 tsp.

Chili powder 1 tsp.

Cumin seeds, ground 1 tsp.

Coriander powder 1 tbsp.

Coriander leaves, sliced A handful

Ghee 4 tbsp.

Salt To taste

2.Heat 4 tbsp ghee and fry the paste till

golden brown colour.

3.Add the mutton and the whole spices

and fry it till it is well browned on all sides.

4.Put the curds, coriander powder, ground

cumin seeds, salt and chili powder.

5.Cover tightly and cook over a low fire till

the mutton is tender and completely dry.

6.Than fry for a while till the ghee

separates from the masala.

7.Serve immediately sprinkled with

coriander leaves and garam masala.

INGREDIENTS METHOD

Mutton, cut into serving proportions 1 kg.

Onions 100 gms.

Garlic, flakes 5 nos.

Ginger 1 " piece

Bay leaves 4 nos.

Thick coconut milk 1 ½ cup

Curds 1 cup

Almonds, sliced 2 tbsps.

Pistachios, sliced 2 tbsps.

Dried apricots, sliced 50 gms.

Coconut, grated finely ¼ cup

Poppy seeds 1 tbsp.

Vinegar 2 tbsps.

Eggs, hard boiled 4 nos.

Garam masala 1 tbsp.

Green Peas 1 cup

Cumin, ground 1 tbsp.

Coriander seeds, ground 1 tbsp.

Coriander leaves A handful

Saffron dissolved in 1 tsp. hot milk ½ tsp.

Salt & chili powder To taste

1. Grind together onions, garlic, ginger,

coconut and poppy seeds.

2. Add the spices, salt, curds and vinegar,

& apply to the mutton

3. Put in a heavy bottomed vessel and

cook till the mutton is dry.

4. Add the coconut milk and nuts and fruits

and 1 cup green peas, and continue

cooking over a slow fire till the mutton is

tender.

5. Decorate with eggs and coriander

leaves.

6. Serve with rice.

cooked in its own juices.

INGREDIENTS METHOD

Lamb's liver 500 gms

Lemons 2 nos.

Green Chilies 2 nos.

Ginger, ground 1 tsp.

Black pepper 1 tsp.

Sesame seed oil 1

tbsp.

Salt 2 tsps.

1.Wash the liver well and cut it into thin strips.

2.Squeeze the lemon juice and salt on the liver.

3.Then add chopped green chilies, ginger and black pepper and

mix well.

4.Heat the sesame seed oil and add the chili, ginger and black

pepper.

5.Cook the mixture for 30 seconds, remove from the heat and

pour over the liver.

6.Allow to cool, cover it and marinate for 3 hours.

7.To cook the liver, transfer it together with the marinade to a

frying pan and fry for 15 minutes.

8.Once the liver is cooked, serve immediately.

INGREDIENTS METHOD

Mutton liver ½ kg.

Onions finely chopped (medium size) 5 nos.

Tomatoes (small size) 2 nos.

Coriander leaves, chopped As required

Red chilies 6 nos.

Cloves 2 nos.

Cinnamon 2 sticks

Peppercorns ½ tsp.

Coriander seeds ½ tsp.

Jeera ¼ tsp.

Ginger Small piece

Garlic 10 flakes

Ghee 2 tbsps.

Salt To taste

1.Cut the liver into small cubes.

2.Grind to a paste with a little water the

remaining ingredients except the liver,

onions, tomatoes & coriander leaves

and keep the paste aside.

3.Fry the onions well in the ghee.

4.Then add the liver cubes, ground

masala and salt.

5.Stir continuously till the liver is done.

6.Garnish with tomato slices and

coriander leaves.

INGREDIENTS METHOD

1/2 kg liver,

1 tsp ginger-garlic paste,

1 tsp Red Chilli powder,

1/2 tsp haldi,

1/2 tsp garam masala,

1 tsp zeera powder,

1 tsp dhania powder,

2 onions(big),

3 tbsp oil, salt to taste,

Cloves- 4

Bari ilaayachi - 1

Chhotee ilaayachi - 2

Daalchini (cinnamon ) - 1 inch thin strip

3 green chillies,

1 lemon

Wash liver and remove the thin layer

surrounding it. Cut liver into small pieces and

marinate in garlic-ginger paste, salt, haldi,

chilli powder and masalas for atleast 30

minutes. Heat oil in a non stick karaahi, put

jeera, tejpatta, and dried red chilly. When the

jeera begins to splutter, add cloves, illayachi

& cinnamon, onion and saute for sometime

over medium flame for 2 minutes. Add ginger

garlic paste and saute everything for 2

minutes. Add finely chopped green chillies

and marinated liver and cook for 5 minutes.

Add lemon juice and garnish with chopped

coriander leaves and serve hot with phulkas

or parathas.

INGREDIENTS METHOD

Lamb pieces 800 gms.

Dry ginger powder 1 tbsp.

Cinnamon 2 no.

Cloves 6 - 8 no.

Black peppercorn 5 - 8 no.

Black cardamom 4 no.

Curd (yogurt) 1 cup

Coriander powder 1 tbsp.

Aniseed powder 2 tsp.

Asafoetida a pinch

Kashmiri red chili powder

1 tbsp.

Ghee/Oil 4 tbsp.

Salt As per taste

1. Clean, wash and cut lamb into medium sized pieces.

2. Heat oil in a thick bottomed pan. Add asafoetida,

cinnamon, cloves, black peppercorns and cardamom.

Sauté for half a minute.

3. Add lamb pieces and cook on a medium flame, stirring

constantly till lamb pieces get a reddish brown color. This

may take 12-15 minutes.

4. Sprinkle a little water and repeat cooking of lamb for 12-

15 minutes on a slow flame. Make sure to stir constantly

and scrape all the sediments from the bottom of the pan.

5. Add red chili powder, coriander powder, aniseed

powder, dry ginger powder and salt.

6. Add beaten Curd/Yogurt and 2 cups of water. Cook

covered till lamb is tender.

7. Traditional Kashmiri Rogan Josh has a thin gravy and

has a thick layer of fat/oil on top. This dish is enjoyed best

with steaming hot boiled rice.

INGREDIENTS METHOD

Mutton 1 1/2 kg.

Dry red chilies 20 nos.

Cloves garlic 20 nos.

Onions 4 nos.

Cardamoms 6 nos.

Cloves 6 nos.

Cinnamon 2 sticks

Ginger 4" piece

Turmeric powder 1 tsp.

Coriander seeds 3

tbsp.

Sour curd 1 cup

Ripe lemon juice 1 no.

Coriander leaves 1

bunch

Ghee 6 tbsp.

Salt To taste

1. Wash and cut the meat into 2 inch cubes.

2.Slice the onions into thin long pieces and also cut the ginger

and garlic separately.

3.Heat a teaspoon of ghee on a tava and roast the chilies till

dark in color. Fry the coriander seeds, garlic and ginger

separately in the same way, using just 1 teaspoon ghee for

each ingredient. Keep these fried spices aside.

4.In a large saucepan, heat the remaining ghee and fry the

onions till golden brown and crisp and keep aside.

5.Now add the cloves, cardamoms and cinnamon to the ghee

and fry, put the mutton and turmeric powder and salt. Cover

and cook till the meat is half cooked.

6.Pour a little water on the lid of the saucepan while cooking

to avoid the meat from sticking to the bottom. Add the curds

and remaining spices and mix and cook on low heat till the

meat is tender. If necessary add a cup of warm water.

7.Just before serving mix in the lemon juice and fried onions

and garnish with chopped coriander leaves.

spices and yogurt.

INGREDIENTS METHOD

Mutton kheema 500 gms.

Yogurt ½ cup

Onion chopped 2 nos.

Coriander chopped 1 cup

Juice of a lemon

Cumin Seeds 1 tsp.

Green chilli chopped 2 tbsp.

Whole Coriander 1 tsp.

Whole Garam Masala 1 tsp.

Black pepper 1 tsp.

Ginger chopped 1 tbsp.

1. Marinate the mince meat with lemon juice,

Curd/Yogurt, salt, Garam Masala Powder and

half of the Green coriander (dhania). Keep

aside for 1 hour.

2. Take oil in a pan. Add cloves, cinnamon,

cumin seeds and whole coriander. Put onions

and fry. Next add in green chillies and chopped

garlic. Mix well.

3. Add the mince and fry it for some time.

4. Once fried, add coriander powder and mix

well.

Coriander powder 1 tbsp.

Garam Masala Powder 1 tsp.

Garlic chopped 1 tbsp.

Ghee 2 tbsp.

5. Add freshly ground pepper powder.

6. Finally put in a generous quantity of

coriander, a pinch of salt, Whole Garam

Masala and lemon juice. Cook on a low flame.

INGREDIENTS METHOD

Mutton, boneless 1 kg.

Onions 2 nos.

Besan (roasted) 2 1/2

tbsps.

Egg 1 no.

Ginger, finely cut 2" piece

Green chilies, finely cut 6 nos.

Green chili chopped 11/2"piece

Red chili powder 1 tsp.

Salt To Taste

Oil for frying. To Taste.

For the curry

Onions 3 nos.

Garlic 3-5 cloves

Ginger 1 1/2"inch piece.

Haldi powder 1tsp.

Tomatoes, boiled & skinned 1 cup.

Coriander leaves 2 tsps.

Red chili powder 1 tsp.

Garam masala 1 tsp.

Salt To taste

1.For the koftas, mince the meat with all the

other ingredients.

2.Remove the mixture and shape into balls.

3.Deep fry these balls till golden brown and

keep aside.

4.For the curry, fry the onions, garlic and

ginger till golden brown.

5.Add the rest of the curry ingredients with

enough water to make a gravy.

6.Bring to a boil, add the fried koftas and

simmer for 45 mins.

7.Garnish with chopped coriander leaves

before serving.

INGREDIENTS METHOD

Mutton brain(blanched and cleant) 2 nos.

Curds 1/4 cup

Garlic 6 flakes

Onions(chopped) 2 nos.

Coriander seeds 2 tsps.

Garam masala 1 tsp.

Mango powder 1 tsp.

Coriander leaves As required

1.Grind to a paste all the ingredients except

mutton brain, curds and coriander leaves.

2.Heat the ghee well in a karahi and fry the

paste till it turns brown.

3.Add the mutton brain and fry for some

time.

4.Add the curds and cook for 10 minutes.

5.If required you can add half a cup of hot

Red chilies 3 nos.

Ghee 3 tbsps.

Salt To taste

water.

6.Garnish with coriander leaves.

7.Serve hot as a side dish.

INGREDIENTS METHOD

Chops ½ kg.

Curd 1 ½ cup

Tomatoes 200 gms.

Garam masala ½ tsp.

Ginger 75 gms.

Green chili A few

Red chili To taste

Nutmeg A pinch

Coriander powder 2 tsps.

Coriander leaves(chopped) ½ cup

Ghee 3 tbsps.

Salt To taste

1.Put chops in pressure cooker with chopped

chilies along with tomato, salt, coriander

leaves and pressure cook for 5 minutes till half

done.

2.Then add ghee(oil) and fry for 10 minutes.

3.Mix all dry spices, garam masala red chili

powder, coriander powder and nutmeg in curd

and beat it.

4.Mix this in the chops and fry for 3 minutes.

5.Pressure cook for 3-5 minutes.

6.Garnish with coriander leaves and serve hot.

INGREDIENTS METHOD

Mutton pieces( boneless) ½ kg.

Ginger 1 inch.

Garlic 6 cloves

Amchoor 1 tsp.

Well beaten curd ½ cup

Meat tenderizer / peeled unripe

banana 4 cm.

Garam Masala Powder 1 tsp.

Chilies 3

Cumin seeds ½ tsp.

Sliced lemon & onion rings

Salt 2 tsp.

1.Grind ginger, garlic, cumin seeds, papaya and red

chilies to a paste.

2. Combine Garam Masala Powder, Curd/Yogurt, salt

and amchoor.

3. Mix all the above ingredients to the mutton mince.

4.Marinate the mutton mince in the refrigerator for 3-4

hours.

5.Make small balls of the mutton mince and place on

to skewers & cook in a moderately hot tandoor for 6

to 8 minutes.

6.Baste the mutton pieces with oil and again put in

the tandoor.

7.Cook until brown, turning as required.

8.Serve hot with sliced lime and onion rings.

delicious masalas.

INGREDIENTS METHOD

Mutton mince 750 gms.

Shelled Green peas 1 cup

Onions, chopped fine 2

nos.

Green chillies 2 nos.

Garlic, crushed 8 cloves

Ginger, chopped fine 1"

piece

Red chili powder 3/4 cup.

Coriander Powder 1 tsp

Cumin powder 1 tsp.

Coriander Leaves 1/2 cup

Garam masala powder 1

tsp.

Lime juice 11/2 tbsps.

Water 11/4 cups

Oil 4 tbsps.

Salt to taste

1. Clean, wash and drain the mutton mince thoroughly.

2. Wash the peas, drain. Peel and chop the onions and

garlic finely. Peel the ginger and grate. Wash and mince

the green chilies. Clean, wash and chop the coriander

leaves.

3. Heat oil in a thick bottomed pan and add the chopped

onion. Fry till lightly

browned. Add garlic and stir-fry for a minute.

4. Add mutton mince, grated ginger, minced green chilies,

coriander powder, cumin powder and red chili powder.

Stir-fry for five minutes breaking up any lumps if formed.

Add ¾ cup of water, bring to a boil. Cover, lower the heat

and simmer for half an hour.

5. Add peas, chopped coriander leaves, salt, garam

masala powder, lemon juice and the remaining water. Mix

well and simmer covered for about ten minutes till the peas

are cooked well. Adjust seasoning.

6. Serve hot.

INGREDIENTS METHOD

Mutton 250 gms.

Wheat, soaked overnight, drained, pounded &

husked 1 cup

Channa dal,soaked for 1/2 hour A handful

Moong dal, soaked for 1/2 hour A handful

Masoor dal, soaked for 1/2 hour A handful

Chili powder 1 tsp.

Haldi 1/2 tsp.

Onions, sliced and fried crisp 2 nos.

Dhania powder 1 tsp.

Ginger-garlic paste 2 tsp.

Ghee 4 tbsp.

Salt To taste

1. Heat 6-8 cups of water in a heavy

bottomed dekchi.

2.Allow the water to boil, then add the

drained dal, wheat and mutton along

with the ginger-garlic paste, haldi, chili

powder, dhania powder and salt to

taste.

3.Cook over low heat till mutton is

tender, stir and mash well.

4.Add the crushed fried onion, heat the

ghee and pour it over the Haleem.

5.Sprinkle lemon juice and serve hot.

INGREDIENTS METHOD

Lamb mince 400 gms. 1. Squeeze mutton mince in a dry cloth to remove excess

Chopped ginger 1 tsp.

Chopped green chili ½ tsp.

Chopped green coriander

½ tsp.

Garam masala powder 1

tsp.

Red chili powder 1 tsp.

Oil 1 tsp.

Salt As per taste

water.

2. Mix all the above ingredients except oil. Knead well.

3. Divide into 8 equal portions and make balls.

4. Spread the mince balls on to the skewers, using a wet

hand. Press evenly to get kababs of six inches length.

5. Roast in a moderately hot tandoor for 7-8 minutes or in

a pre-heated oven(175° C) for 10 minutes.

6. Baste with oil and again roast for 2 minutes.

Note : For Seekh Kababs, use mince which has been

passed through a mixer twice.

INGREDIENTS METHOD

Beef (undercut) 1 kg.

Peppercorns 10 nos.

Pepper powder ¼

tsp.

Worcetershire sauce

2 tsps.

Bay leaves As

required

Ghee 4 tsps.

Salt To Taste

1.Wash the meat, cut into medium size pieces and then flatten

each meat piece.

2.Then marinate the meat with the sauce, pepper powder and

salt.

3.Next add the peppercorns, bay leaves and oil and keep

overnight.

4.Heat oil in a frying pan and fry the meat pieces on both sides.

5.Cook on a low flame till the meat is tender and cooked.

6.Serve hot.

dal mixture - A Hyderabadi treat

INGREDIENTS METHOD

Boneless mutton 1/2 kg.

Chana dal 1/2 cup

Tur dal 1/2 cup

Onion slice 4 nos.

Tomatoes chopped 2 nos.

Curd 1/2 cup

Lime juice 1 no.

Turmeric powder 1 tsp.

Red chili powder 1 tsp.

Mustard seeds 1/2 tsp.

Coriander powder 2 tbsp.

Garam masala,whole 1 tsp.

1. Marinate mutton in Curd/Yogurt, lemon juice, part of

turmeric powder, part of Garam Masala Powder, mix

well, leave aside for 2 hours.

2. And now take chana dal and tur dal and cook it. Add

turmeric and green chilies when it comes to a boil cover

the pan and let it cook for some time till it is fully cooked.

3. Take a pan, put some oil, Whole Garam Masala and

add onion and sauté well.

4. Next add green chili when the onions gets golden

brown add ginger, garlic, coriander powder, remaining

turmeric powder, red chili powder, cook for some time.

5. Now add the marinated mutton to this mixture and

Garlic chopped 1 tbsp.

Ginger chopped 1 tbsp.

Cumin seeds 1 tsp.

Garam masala powder 1 tsp.

Coriander chopped 2 tbsp.

Green chili chopped 2 tbsp.

Amchur powder 2 tsp.

Oil 3 tbsp.

Salt To taste

sauté it.

6. Grind dal in a mixer and add to the mutton.

7. Give tadka of mustard seeds, cumin seeds and whole

red chili, sprinkle some coriander and cook the pan and

simmer it for an hour.

8. Finely to this mixture add tomatoes, amchur powder,

add a little salt, remaining garam masala powder, and

cover it again for 10-15 minutes and cook on slow fire or

till the mutton is fully cooked.

9. Serve hot.

cuisine

INGREDIENTS METHOD

Kheema without fat 500 gms

Chana dal (washed and soaked in water for

½ hour) 2 tbsp.

Garlic flakes 10 nos.

Ginger 1" piece

Garam masala 1 tsp.

Elaichi 2 nos.

Dalchini pieces 2 nos.

Lavang 3 nos.

Dhania jeera powder 1 tsp.

Pepper A pinch

Chili powder 1 tsp.

Kothmir and Pudina chopped A handful

Egg 1 nos.

Lemon juice ½ no.

Onion minced 1 nos.

Oil/Ghee For frying

Salt To taste

1. To the washed and drained kheema,

add the chana dal, sabut masala, 1cup

warm water, salt to taste and then cook

till dry.

2. Remove from heat and add ginger,

garlic, pepper, chili powder, dhania and

jeera powder. Grind to a fine paste and

then form into dough.

3. To the minced onion, add the finely

chopped pudina, kothmir, lime juice and

salt to taste.

4. Beat the egg lightly. Divide the dough

into lemon- sized balls.

5. Flatten each ball in the palm of your

hand and stuff with a little of the onion

mixture.

6. Shape into a kabab and dip in the

beaten egg. Shallow fry till it turns color.

INGREDIENTS METHOD

Eggs 6 nos.

For the masala :

Coconut ½ piece

Red chilies(roasted) 5 nos.

1.Grind to a paste the ingredients for the masala.

2.Put the paste in a vessel and boil along with 4

cups of water and one onion.

3.When the curry is boiling, lower the flame and

Coriander seeds(roasted) 2 tsp.

Ajwain seeds(roasted) 1 pinch

Methi seeds(roasted) 1 pinch

Jeera seeds(roasted) 1 pinch

Onion(chopped fine) 1 no.

Salt to taste

For seasoning :

Onion(chopped fine) 1 no.

Oil 2 tbsp.

break the six eggs one by one into the curry.

4.Add salt and cook till the eggs are done and

remove from the flame and keep aside.

5.Take another vessel, put some oil in it and fry one

onion till brown.

6.Pour the curry over it.

7.Boil for a little more time and remove from the

flame.

INGREDIENTS METHOD

Hard boiled eggs 4-5 nos.

Onions 2 nos.

Dry red chilies 4 nos.

Garlic 5 flakes

Ginger 1 piece

Cummin seeds ½ tsp.

Cinnamon 1 piece

Garam masala 1 tsp.

Vinegar ¾ cup

Sugar 1 tbsp.

Ghee 2½ tbsp.

Salt To taste

1. Grind the red chilies, garlic, ginger and

cummin seeds with a little vinegar and salt to

taste.

2. Chop the onions and fry in ghee, then add

the ground paste and cinnamon to it.

3. Then add sugar, vinegar and garam masala.

4. Shell the eggs, cut into halves, lengthwise

and add to the curry.

5. Cook till the gravy thickens and serve with

rice or rotis.

to perfection

INGREDIENTS METHOD

Boneless fish fillets 500 gms.

Red chili powder ½ tsp.

Ground cumin 1 tsp.

Ground coriander ½ tsp.

Garlic, crushed 3 nos.

Ground anise seeds (fennel) 1 tsp.

Lemon juice 1 tbsp.

Oil For deep-frying

Salt To taste

1. Remove skin from fish, rinse and pat dry with

paper towels. Cut into large chunks.

2. Mix together cumin, coriander, ground anise,

chili powder, garlic, lemon juice and salt, blending

to a smooth paste.

3. Spread over fish, cover and refrigerate for an

hour.

4. Half fill a deep pan or Kadhai with oil and heat.

Fry the fish, until golden brown.

5. Drain on paper towels. Serve hot.

A typical Indian curry

INGREDIENTS METHOD

Boneless fish 12 fillets

Mustard seeds 1 tsp.

Garlic, chopped 8 cloves

Ginger, julienne 1" 1 no.

Green chilies, slit lengthwise,

deseeded and julienned 6 nos.

Onions, grated 150 gms.

Curry leaves 24 nos.

Tomatoes, pureed & strained 3 nos.

Turmeric powder ½ tsp.

Coconut milk 2 cups

Vinegar 1 tbsp.

Coriander leaves 1 tbsp.

Oil 2 tbsp.

Salt To taste

1.Heat oil in a pan and season with mustard

seeds.

2. Stir over medium heat until they begin to

splutter.

3. Add garlic and ginger and stir for a minute.

Add green chilies. Add onions and sauté until

brown. Add turmeric powder,curry leaves and

tomatoes. Fry for 2-3 minutes.

4. Add the coconut milk. Bring to a boil.

5. Add fish, salt and vinegar. Cover and simmer

for a few minutes till the fish is tender. Stir only

once or twice and very gently to make sure that

the fillets do not break.

6. Taste and adjust the seasoning. Garnish with

coriander leaves and serve with Steamed Rice.

INGREDIENTS METHOD

Fish 800 gms.

Ginger 1 cm. piece

Cumin seeds 1 tsp.

Chili powder ½ tsp.

Amchoor 1 tsp.

Turmeric powder ½ tsp.

Ghee 1 tbsp.

Garlic 1 tbsp.

Salt to taste

Dry mint leaves 1 tsp.

Lime juice 1 tsp.

A little curd

1. Grind together garlic, ginger, cumin seeds to a smooth

paste. Add amchoor, chili powder, salt and Curd/Yogurt.

2. Clean and remove the skin of the fish and cut the fish

crosswise into desired size pieces. Sprinkle with lime juice

and set aside for 10 minutes.

3. Marinate the fish with the ground paste for 3 hours.

4. Remove the excess marinade, brush the wire mesh with

oil and place the fish on it in the preheated tandoor/grill.Cook

for 3 to 4 minutes.

5. Turn the fish over and smear with Ghee. Continue cooking

for another 3 to 4 minutes until done. Brush the ungreased

side with ghee and return to tandoor /grill for another minute.

INGREDIENTS METHOD

Fish(centre bone river fish)

1 kg.

Malt vinegar ½ cup

Ginger paste 3 tbsp.

Garlic paste 3 tbsp.

Green chili paste 4 tsps.

Ajwain 3 tbsp.

Red Chili Powder 1 tsp.

Turmeric ½ tsp.

White pepper powder ½

tsp.

Gram flour 1 cup

Orange colour Few drops

Oil to fry

Salt to taste

1.Wash the fish and cut into 1/2" thick slices and pat dry.

2.First Marination:

- Dissolve salt in vinegar and leave the fish in this

marinade for atleast 25 mins.

- Remove, place between two napkins and press gently

to remove the excess moisture.

3.Second Marination:

- Mix the ginger,garlic & chili paste, ajwain, red chillis,

turmeric, pepper and salt with gram flour.

Add 7 tbsps of water and orange colour and make a

paste of coating consistency.

- Apply the paste on both sides of the fish and arrange

them on a tray atleast an inch apart. Keep aside for 20

mins.

4.Heat ghee in a frying pan and fry the fish over medium

heat until well cooked.

INGREDIENTS METHOD

Pomphret,big 1 no.

Garam masala 1 tsp.

Coriander powder 1 tsp.

Vinegar 2 tbsps.

Ginger garlic paste 1 tbsp.

Chilli powder To taste

Oil 1 tsp.

Salt To taste

1.Rub the fish with salt, chilli powder, garam masala,

vinegar, coriander powder and ginger garlic paste. Keep

it aside.

2. Line a pan with oil and grill the fish.

3. Serve hot.

with basmati rice on a slow fire.

INGREDIENTS METHOD

Rice (Basmati) 300 gms.

Chicken pieces 600 gms.

Whole garam masala 2

tbsp.

Sliced onions 1 cup

Chopped garlic 2 tbsps.

Chopped ginger 2 tbsps.

Red chili powder 3 tsps.

Coriander powder 1 tbsp.

Turmeric powder 2 tsps.

Bay leaf 2 nos.

Chopped tomato ¾ cup

Chopped green coriander

1 tbsp.

Curd (yogurt) 1 cup

Saffron ½ gm.

Garam masala powder 3

tsp.

Milk ½ cup

Butter 50 gms.

Golden fried sliced onions

¾ cup

Ginger julienne's 1 tbsp.

Oil 3 tbsps.

1. Pick, wash and soak rice in water for about 30 minutes.

2. Boil water, add ½ of the Whole Garam Masala , bayleaf

and salt and boil rice till ¾th done. Drain rice and keep

aside.

3. Mix salt, ½ of the red chili powder, ½ of the chopped

ginger, ½ of the chopped garlic, 1 tsp. Garam Masala

Powder, ½ of the turmeric powder and Curd/Yogurt. Mix

well and put chicken pieces in this for an hour.

4. Heat oil in a Patila or a thick bottomed pan. Add

remaining Whole Garam masala .Let it crackle. Add Sliced

onions and sauté’ until light golden brown.

5. Then add remaining chopped ginger, chopped garlic,

coriander powder, turmeric powder, red chili powder, 1 tsp.

Garam Masala powder and chopped tomatoes. Cook for

about 5 minutes. Add marinated chicken and cook till

chicken is tender.

6. Dissolve saffron in warm milk and keep aside.

7. Arrange alternate layers of chicken and rice. Sprinkle

saffron dissolved in milk, remaining Garam Masala

powder, ginger julienne's, mint leaves, golden fried sliced

onions and butter in between the layers and on top. Make

sure that you end with the rice layer topped with saffron

and spices.

8. Cover and seal with aluminum foil or Roti dough. Cook

Mint leaves 2 tbsp.

Salt To taste

in a preheated oven, for 10-12 minutes. Alternatively cook

on an indirect slow flame for 10 to 12 minutes.

rich preparation of rice and mutton

INGREDIENTS METHOD

Basmati Rice 500 gms.

Mutton cut into small

pieces 1kg.

Garam Masala 2 tsp.

Red chilies 6 nos.

Cashewnuts A handful

Onions (sliced fine and

fried till crisp) 5 nos.

Cloves 2 nos.

Dalchini 2 pieces

Elaichi 3 nos.

Green chilies 6 nos.

Kothmir, chopped 1

small bunch

Pudina chopped 1 small

bunch

Ginger Garlic paste 3

tsp.

Saffron (dissolved in ¾

cup milk) 2 pinches

Curd beaten 1 cup

Lime juice 2 nos.

Eggs boiled 4 nos.

Ghee /Oil 5 tbsp.

Salt to taste

1. Grind the red chilies and cashewnuts to a fine paste.

2. To the mutton apply the ginger - garlic paste and beaten

curd. Set aside.

3. Heat 4 tablespoons ghee and fry the red chili masala.

4. Add the marinated mutton, ¼ of the fried onion, one

teaspoon garam masala and salt to taste.

5. Keep frying till ghee separates. Add 1½ cups warm water.

Pressure cook till tender.

6. Heat dekchi, add 1 tbsp ghee and fry the sabut masala.

7. Add the rice and fry a little. Add the green chilies and salt

to taste.

8.Add enough warm water. Cook till rice is done, remove

and spread on a thali, discarding the whole masala.

9. Mix together the chopped kothmir, pudina, garam masala

and fried onion.

Set aside.

10.Take a heavy bottlomed dekchi and line it with ghee.

11.Spread a layer of rice and cover it with half of the mutton.

Sprinkle half of the pudina / kothmir mixture and juice of 1

lime.

12.Cover with rice, followed by a mutton layer. Finish with a

rice layer.

13.Sprinkle the rice with saffron milk and dot with ghee.

14.Cover tightly and place over a griddle for dum for 20

minutes. Serve hot, garnished with eggs cut into halves.