Ingredients:

1 kg chicken, cleaned and skinned
4-5 tbsp oil
3 cloves
2 pieces, 2 cm each cinnamon
1 cup, finely chopped onion
4 flakes chopped
3 cardamoms
1 tbsp tomato puree
1 ½ powdered and roasted poppy seeds
1 ½ tbsp poppy seeds, powdered and roasted
1 cup …

For those who love fried rice, you’ll love the Jasmine Fried Rice that we share with you today.

2 cups water
1 small, finely chopped onion
½ cup coconut milk powder
1 tsp chilli oil
1 cup drained, canned corn
1 red pepper, sliced and seeded
1 ¾ Jasmine rice, rinsed
1 tsp hot curry powder
1 cup …

Corn Pakoras make a mouth watering tea time snack.
Preparation Time: 10 minutes
Recipe Type: Vegetarian
Cooking Time: 20 min
Ingredients:

250 gm Corn Kernels
2tsp Green Chilli Paste
5-6 tbsp Gram Flour
Oil
1tsp Chaat Masala
A pinch of Salt
2 tbsp Fresh Chopped Coriander Leaves
11/2  tsp Ginger Paste
2 tsp Green Chili Paste

Methods:

Grind corn kernels in a mixer and place …

Paneer Kalia is an popular Indian curry made from paneer and Indian spices with a Bengali touch in it. This recipe is served well with rice or chapaties.
Ingredients:

250 gm Paneer or Cottage Cheese
4 pcs Potatoes
2 medium sized Onion ( 1 sliced and 1 paste)
4tbls Dahi (Curd)
1tbls Ginger Paste
Salt to taste
2 cups Water
Bay …

Alu Kabli is a common Indian snack and mostly popular in its Eastern region.
Recipe Type: Vegetarian
Ingredients:

300 gm Potatoes ( boiled and peeled)
Salt to taste
2 tbsp chopped Coriander leaves
100 gm Black Grams ( boiled and soaked)
4-6 tbsp Lime Juice
½ to 1tsp Chili powder

Methods/ Steps

Cut boiled potatoes into ½ cubes or thick slices
Let …

Ingredients:
1/2 cup Almond (Badam)
2 cups Milk
3 tblsp Sugar
5 crushed Cardamoms
a pinch of Saffron (Kesar), soaked in lukewarm milk
How to make badam kheer:
* Boil half a litre of water in a sauce pan . add the almonds when the water is boiling and cook for 2 minutes. remove from the flame and drain.
* Remove the skin of the almonds and grind to a fine paste.
* Boil the milk in a thick bottomed pan. when the milk begins to boil …

Ingredients:
2 cups Badam
2 1/2 cups Sugar
2 drops Kesar Colour
1 cup Ghee
1 cup Milk
How to make badam halwa:
* Leave the almonds in hot water for 1 hour.
* Remove the outer skin and grind to a paste with the milk.
* Make sugar syrup and boil till it reaches a one string consistency.
* Add the badam paste and cook till it thickens.
* Add the kesar colour.
* Add ghee little …

Ingredients:
• 450 gm Boneless Chicken
• 2 tbsp Butter
• 2 tsp Lemon Juice
• ¼ cup Plain Yoghurt
• ½ cup Cream
• 2 tbsp Peanut Oil
• 1 White Onion (chopped)
• 1 cup Tomato Puree
• 1-¼ tsp Cayenne Pepper
• 1 pinch Salt
• 1 tsp Chili Powder
• 1 tsp Cumin (Ground)
• 1 Bay Leaf
• 1 pinch Black Pepper
• 1 tbsp Ginger-Garlic Paste
• 1 tbsp Cornstarch
• 2 tsp Garam Masala
• Water as required
How to make Butter Chicken:
• Heat 1 tbsp peanut oil in a large saucepan over medium heat.
• Saute white onion until it becomes soft and translucent.
• Put …

Ingredients :
1 large-sized brinjal
1 tbsp mustard oil
2 green chillies (finely chopped)
1 medium-sized onion (finely chopped)
salt to taste
Method :
Roast the brinjal over fire till it is nicely cooked.
Cool and remove the skin.
Mash the roasted brinjal.
Mix in the mustard oil, chillies, onion pieces and salt to taste.
Mix well and serve.

Ingredients :
1 large-sized brinjal
1 tbsp mustard oil
2 green chillies (finely chopped)
1 medium-sized onion (finely chopped)
salt to taste
Method :
Roast the brinjal over fire till it is nicely cooked.
Cool and remove the skin.
Mash the roasted brinjal.
Mix in the mustard oil, chillies, onion pieces and salt to taste.
Mix well and serve.

3 tablespoons tomato sauce
3 tablespoons plain yogurt
1 cup water
4 cloves garlic
1 inch cube of ginger
2 tablespoons water
1 cut-up, skinned chicken
3 tablespoons oil
1 cinnamon stick
2 bay leaves
5 cardamom pods (green if you can find them),
5 whole cloves
1 teaspoon hot pepper flakes
1 teaspoon turmeric
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoons lemon juice
Mix the tomato sauce, yogurt and water and set aside. Blend the garlic, ginger and water until smooth. Brown the chicken pieces in the oil Remove the chicken from skillet and lower heat. Add the cinnamon stick, bay leaves, cardamom pods, …

1 lb (500 gm) mushrooms
2 leeks or 2 spring onions (scallions)
2 cloves garlic, crushed
1/2 teaspoon finely grated ginger
6 curry leaves
2 tsp curry powder
1 tsp salt
1 tsp garam masala( or 1/2 tsp nutmeg )
1/2 cup apple juice
2 tsp lemon juice
Wipe mushrooms clean and cut in chunks if large. Slice
leeks or onions finely. Put a few teaspoons water in a
non-stick pan and fry leeks (onions), garlic, ginger and
curry leaves until soft (add water as necessary). Add
curry powder, salt and mushrooms, stir
til mushrooms release liquid, then cover and cook on
low heat …

Ingredients
7 oz. or 1/2 package Ajika Channa Dal rinsed with 2-3 changes of water and drained
1/2 t turmeric powder (haldi)
1 t ginger paste
salt to taste
3 young zucchini peeled and cubed
½ t of garam masala
Spice Seasonings
3 T ghee or vegetable oil
1 t cumin seeds (jeera)
1-2 whole red chilies
1/2 t asafetida (hing)
2 t ground coriander powder
Fresh Seasoning
½ T fresh lime juice
1/2 tsp. brown sugar or jaggery
Garnish
4 T chopped cilantro
Method:
1. Add 3 cups of water to a heavy pot and add the dal, 1 T of ghee or oil, turmeric, ginger and salt …

Ingredients:
1 cup Gram flour
1/4 cup minced onion
1/4 cup diced potato
1 tsp Ajwain.
1 tsp Red chili powder.
1 tsp Chopped ginger.
1/2 tsp Baking powder.
Mix the above ingredients with a little water (about 1/2 cup) and make into a pancake like batter.
Oil for deep frying
Salt As per taste
1 cup yogurt – sour yogurt is prefered
1/4 cup Gram flour
2 no. red chili whole
1 tsp Turmeric powder.
A pinch Asafetida
1 tsp panchporan
1 Bayleaf
2 tbsp Oil.
Salt As per taste
Preparation:
Heat oil in a Kadhai and spoon in batter and deep fry – will make samll small balls. …

Recipe ingredients:
* Milk — 1 gallon
* Lemon juice — 1 cup
* Sugar — 1 cup
Recipe method:
* Bring one gallon of milk to a boil. When boiling add one cup of either whiter vinegar or lemon juice. Turn the stove off. Milk should separate into whey and curd.
* Pour into collander, leaving only the panir/curd. Leave curd in strainer until cold and dry. This will take at least an hour …