Mutton Kofta

Ingredients:
1/2 kg mutton - finely minced
1 egg
2 tbsp chana - roasted, grounded and sieved
2 tsp coriander - chopped
1 tbsp poppy seeds - soaked in water
15-20 garlic pods
1 1/2 inch piece of ginger
4 onions - finely sliced
4 tomatoes - skinned and pureed
2 tsp coriander powder
1 tsp turmeric powder
salt - to taste
1 1/2 cups yoghurt - whipped
1 cup oil
water
2 black cardamoms
1 tsp whole pepper
5-6 cloves
5 green cardamoms
2 bay leaves
1 inch cinnamon stick

Method:
Grind the garlic, ginger and the poppy seeds together. Keep aside.

Heat oil in a pan and add the onions to it. 
Fry till they turn brown in colour.
Add little water to it and stir.

In another pan mix the whole spices and a cup of water and simmer for 10 minutes. 
Keep aside.

In the onion mixture add the ginger-garlic paste and the poppy seeds mixture and fry for another 2-3 minutes.

Add the coriander powder, turmeric powder and salt. Mix well.
Add the chopped tomatoes and stir.

In the meantime, mix the egg, chana powder, coriander leaves and the mutton mince with salt.

Grease hands with little oil and make small koftas and keep aside. 
Add them to the onion mixture.
Strain water from the whole spices and add to the koftas. 
Bring it to a boil.

Cook for about five minutes and then add yogurt.
Reduce the heat and cook for about 45 minutes.




Courtesy: Priti Narain

Strawberry Cheesecake

Ingredients:
For a 750 gm cake
250 gm strawberries
200 gm glucose biscuits
3 tbsp melted butter
3/4 cup sugar
1 cup hung curd
1 cup cream
1 tbsp gelatin
4 tbsp water
6-8 fresh strawberries - for garnishing

Method:
Grind the biscuits and mix in the melted butter with it.

Line the base of the serving dish evenly and smoothly with the biscuit mixture. 
Put in the freezer to set.

Puree the strawberries and sugar together in a mixie. 
Add the hung curd and cream, blend well to make a smooth mixture. 
Pour it into a bowl.

Add 4 tbsp of water in the gelatin.

Then pour the gelatin slowly into the strawberry mixture. 
Keep stirring continuously.

Now pour the strawberry mixture onto the set biscuit base.

Cover and put in the fridge to set overnight.

Garnish with sliced strawberries and serve cold.




Courtesy: Sonia Khosla

Kulfi

Ingredients:
1 litre full cream milk
1/2 cup sugar
1/4 tsp saffron
4-5 green cardamoms
12-15 almonds-blanched and shredded
2 tbsp pistachios-blanched and shredded
8 kulfi shaped moulds
vark leaves-optional

Method:
Boil the milk in a wide, heavy-based pan and then simmer over medium heat, 
stirring from time to time to avoid scorching.

Simmer till about half the volume of milk is left.

The milk will take about 30-40 minutes to thicken. 
When done, the colour of the milk changes to a beige-cream, 
and the bubbles appear mostly in the centre of the pan.

Add the sugar and saffron, bring to a boil again and simmer for another minute or two. Add the cardamom and turn off the heat.

When cool, add the nuts, saving a few for garnishing. 
Mix well and pour into moulds.

Freeze at the lowest possible temperature.

To serve take the mould out of the freezer and prise the kulfi out with the help of a knife, into an individual serving bowl.

Garnish with vark leaves and nuts and serve immediately.

Roast Leg of Ham

Ingredients:
4-5 kg smoked leg of ham
5-6 cinnamon sticks
5-6 bay leaves
4-5 black cardamoms
water
mustard - to taste
honey - to cover ham
15-20 cloves
2-3 tsp bread crumbs
3-4 pineapple slices
pineapple juice (optional)

Method:
Make sure you order the smoked leg of ham with bone and fatty skin 3-4 days before cooking.

Soak the leg of ham in water, add cinnamons, bay leaves and black cardamoms.
Cover and cook it on a slow fire for 4-5 hours.

Once tender, remove from water and cut the skin off the meat.
Coat it with the mustard, honey and bread crumbs.

Pin all the cloves in the meat and top it with the pineapple slices.

Roast the ham in a pre-heated oven for 15-20 minutes.

For the gravy, use the water in which the ham was boiled.
Boil it further to thicken and add some pineapple juice.

Slice the ham, pour the gravy on top and serve hot.

Butter Pepper Garlic Crab

Ingredients:
2 medium - large sized crabs
3 tbsp olive oil
200 gm butter
4-5 tbsp crushed pepper
2 pods of garlic
5-6 slit green chillies (de-seeded)
6-7 tbsp lemon juice
salt - to taste

Method:
Heat oil along with the butter in a vessel. 
Add some pepper and stir.

Lightly crush the garlic, and mix it in. 
Add the chillies while stirring.

Place the crabs in the dish and gently roll them around, covering them with the garlic and chillies.

Pour in the lemon juice and add the remaining butter and pepper.

Cover and simmer for five minutes.

Now turn the crabs around to cook for another five minutes.

Serve hot with kulchas.



Courtesy: Prabeen Singh

Chicken Satay

Ingredients:
For chicken marinade
1 boneless chicken - diced
1 tbsp oil
2 tbsp Soya sauce
1 tbsp sugar
4-5 tsp lemon juice
2 tsp crushed garlic
salt - to taste
pepper - to taste
satay skewers

For peanut sauce
1 large onion
1 pod of garlic
4-5 red chillies
2 tbsp oil
1 cup peanut butter
2-3 tbsp lemon juice
1- 2 tbsp sugar
salt - to taste
1 jug of water

For basting sauce
4 tbsp peanut sauce
3 tbsp soya sauce
2 tbsp oil

Method:
For chicken marinade
Marinate the chicken for at least two hours.
Then pierce 4-5 pieces of chicken per skewer.

For peanut sauce
Grind the onion, chillies and garlic together.

Heat oil in a pan and saute the onion paste for some time.

Mix in the peanut butter, add salt and sugar and stir.

Pour in water and cook until you get a smooth sauce.

Add lemon juice and switch off the gas.

For basting sauce
Mix the peanut sauce with the oil and soya sauce.

For satay
Pan grill the chicken. 
When done, cover it with the basting sauce. 
Let it cook for some time.

Serve hot with peanut sauce.






Courtesy: Jaiwanti Dugal and Meenu Dugal

Tahini Prawns

Ingredients:
5-6 medium sized prawns
3 tbsp olive oil
5 tsp lemon juice
2 tbsp tahini paste (bottled)
1 tsp white sesame seeds
1/2 tsp black sesame seeds
salt - to taste

Method:
Mix three tsp of lemon juice into the tahini paste.

Heat one tbsp of oil in a pan.
Sprinkle in the white sesame seeds and let them splutter.

Add the black sesame seeds and stir.

Now add the prawns and stir again.

Mix in the paste and add the remaining oil and lemon juice.

Stir and cover to cook for three to four minutes.
Serve hot on a bed of blanched spinach.




Courtesy: Prabeen Singh

Grilled Citrus Fish

Ingredients:
2 fillets Sole fish
2 tsp olive oil
3 tsp lemon juice
4-5 tbsp orange juice
1/2 tsp garlic - finely chopped
2 tsp fresh parsley - chopped
5-6 basil leaves
2-3 orange slices - de-seeded
10-12 onion rings
salt - to taste
pepper - to taste
rocket leaves

Method:
Spread one tsp of oil in a bowl. Pour in the lemon and orange juice.
Sprinkle salt and pepper, stir gently.

Add garlic, parsley and basil leaves, stir gently. 
Tear the orange slices, add them and mix well.

Gently roll the fish in the marinade, add the onion rings and keep it in the fridge for two hours.

Then heat one tsp of oil in a pan, add the fish with the onions and oranges.
Cook the fish for two minutes each side using the marinade as a basting sauce.

Serve with a handful of rocket leaves, pour a spoonful of marinade juice over it and sprinkle some pepper.




Courtesy: Ritu Dalmia

Chicken Manchurian

Ingredients:
250 gm chicken mince
2 eggs-slightly beaten
3/4 cup refined flour
1/2 tsp garlic paste
1/2 tsp ginger paste
1/4 tsp ajino moto-optional
water
oil for deep frying
2 tbsp oil
1 tsp finely chopped garlic
1/2 cup finely chopped onions
1 large capsicum-chopped fine

For sauce, mix together:
3 tbsp corn flour-blended with 1/2 cup water
2 tbsp vinegar
2 tsp salt
2 tsp soya sauce
1/2 cup tomato puree
2 tbsp chopped celery or 1/4 tsp celery salt
1/4 tsp ajino moto-optional
2 cups water

Method:
Mix together the chicken, egg, flour, garlic and ginger paste, ajino moto and enough water so as to have a thickish batter. 
Leave thus for 5-10 minutes.

Heat the oil and keeping the heat high drop heaped teaspoonfuls of batter and fry to a golden brown. 
Drain on absorbent paper till required.

Heat the 2 tbsp oil, and stir-fry the garlic and onion in it over high heat, 
till the onions look glossy. 
Add the capsicum and turn around a few times.

Add the sauce mixture, and simmer till the sauce thickens and becomes translucent.

Add the fried balls, turn around a few times and serve.




Courtesy: Chef Niru Gupta

Chicken Lollipop

Ingredients:
6 chicken wings-cut off one bone and collect all the flesh at one end
1 egg-slightly beaten
1 cup cornstarch / cornflour
1 tsp garlic paste
1 tsp ginger paste
1 tsp salt oil for deep-frying

Method:
Mix together the chicken, egg, cornflour, garlic and ginger paste, 
1 tsp salt and enough water so that the chicken pieces are 'coated' with the batter. 
Leave thus about 1 an hour.

Heat the oil and deep-fry the chicken wings over high heat to begin with and then lower the heat till wings are almost cooked through. 
Drain on absorbent paper.

Just before serving, heat the oil again and fry the wings in hot oil till brown, 
drain on absorbent paper and serve.

* You can Also Add spice,chillie powder,pepper powder,red food colour





























Courtesy: Chef Niru Gupta

Malvani Kombdi Vade (Chicken)

Ingredients:
4 medium Chicken pieces
3 chopped Onions 
3 chopped Green chillies
1/2 grated Coconut
1 tbsp Ginger-garlic paste
1 tbsp Garam masala
1 tbsp Malvani masala
1/2 tsp Red chilly powder
1/4 tsp Turmeric powder
1/4 tsp Green chilly paste
1 tbsp coriander leaves
1 tbsp Cooking oil
Salt to taste 


For Vade: 
3 cups Chana Dal
2 finely chopped Onions 
6 chopped Green Chilies
2-3 tbsp Oil
Salt to taste


For malvani masala (to be made separately)
12 red chillies,
whole 2 tsp coriander seeds
4-5 cloves
½ tsp peppercorns
½ tsp cumin seeds
½ tsp shahi jeera seeds
4-5 green cardamoms
2-3 black cardamoms
½ cup dry coconut, grated
1 tsp poppy seeds (khuskhus)


(grind all above to make the malvani masala or purchase the readymade easily available Malvani Masala from a nearby grocery store)

Method:


For Vade:
1.Soak the dal for 1-2 hours and grind to a coarse paste by adding 1-2 tsp water.
2.Add the chopped onions and green chilies to the chana paste.
3.Divide the above mixture into equal portions.
4.Flatten each portion on palm and deep fry the vadas in hot oil.
5.Once the vadas turn brown in colour, remove and serve hot. 


For Kombdi:
1.Marinate the chicken pieces with ginger-garlic paste and chilly paste for half an hour.
2.Heat a tsp oil in a wok and  saute the coconut until turns to light brown color. 
3.Grind the 2 onions and coconut into paste, keep aside. 
4.In a pan and fry the remaining onion in oil until turns to light brown color. 
5.Add the spices to the mixture and fry for couple of minutes.
6.Add the chicken pieces into the mix and fry until turns to light brown. 
7.Add the onion-coconut paste, salt and 1 cup of water. 
8.Cook the chicken for 20- 25 minutes until cooked well.
9.Remove from fire and garnish with chopped onions and coriander leaves. 
10.Serve hot with vade. 

Courtesy: Indian Curries and Pooja V for the Malvani Masala

Chicken Club Sandwich

INGREDIENTS
6 white bread slices-edges cut off 
butter to spread over the bread 
Slices of cooked chicken 
2 slices of large tomatoes
2 cheese slices 
2 fried eggs 
3-4 cabbage or lettuce leaves 
2 tsp mustard 
2 tbsp mayonnaise sauce
 
METHOD:
Toast the bread slices and butter on one side each. 
Brush with mustard and a tablespoon of mayonnaise. 


Place lettuce or cabbage leaves over a toast and cover with a slice of cheese and some cooked chicken. 
Cover with another toast and cover with tomato slices. 


Place a fried egg over the tomato. 
Cover with another toast, buttered side down and secure together with tooth-picks. 


Cut diagonally into half and serve with tomato sauce and mustard on the side. 
Make the other sandwich in the same way.


Serve with Tomato Sauce and French Fries.

Courtesy: Chef Niru Gupta

Thukdi (ShankarPali) - Christmas Special

Ingredients:
1 cup milk
1 cup sugar
1 cup pure ghee/Dalda
Maida sufficient to knead in this above mixture
Oil/Ghee for frying

Method:
Warm the milk and cool it.
Add melted ghee.


Powder sugar and mix in the milk and ghee.
Now add maida sufficient to knead in this liquid.
Do not add more milk or ghee. 
Knead well. 
Keep aside for half an hour.

Roll into a thick chapati and cut it into shankarpali (Diamond) shapes.
Fry the shankarpalis in hot smoking ghee till red (not burnt).
Cool and store.







Courtesy: Chef Niru Gupta.,Chef Rozerio,  mangalore delicacy, 

Christmas Cake

Ingredients:
250 gm sugar
400 gm cooking butter
7 eggs
375 gm flour
500 gm mixed dry fruits
50 gm caramel color
120 ml brandy
120 ml rum

For marzipan
200 gm almonds
2 egg whites
100 gm milk
200 gm sugar
1 drop almond essence

For Royal Icing
200 gm icing sugar
200 gm stiff white eggs
1/2 tsp vanilla essence

Method:
Add all the ingredients together into a mixing bowl and blend well.

Grease mold with butter and put cake mixture into mold.
Heat the oven to 190 degree C and bake cake for 45 minutes.

Make sure that the cake is well baked and de-mold and cool for 45 minutes.

For the Marzipan, make an almond paste and add the egg whites, milk, sugar, essence, color and make leaves and flowers.

Make the royal icing by mixing all ingredients and spread over the cake.




Courtesy: Chef Niru Gupta.,Chef Rozerio, mangalore delicacy, 

Roast Turkey with Cranberry Sauce

Ingredients: 
1 turkey
500 gm chicken mince
200 gm pork meat
50 gm pork fat
60 gm pistachio
60 gm cashew nuts
60 gm raisins
20 gm carrots
2 eggs
150 ml cream
100 ml brandy
pinch of rosemary
pinch of parsley
salt and pepper to taste
150 gm broccoli
100 gm carrots
100 gm baby corn
200 gm honey glazed potatoes
150 gm butter
60 ml red wine
200 gm cranberry sauce
50 gm horse radish
100 ml oil

Method:
Clean the inside of the turkey, keeping the skin intact.

In a mixing bowl, add chicken mince, pork fat, dry fruits, carrots, 
eggs, cream, brandy, rosemary and parsley. 


Stuff the mixture into the turkey breast and tie up to seal the mixture.
Put into a baking tray with diced carrots, onions, celery, garlic and oil.

Cook the turkey for about 1 hr at 300 degree C until the turkey is tender and golden brown in color.

Serve with hot cranberry sauce, horse radish, buttered vegetables and glazed sweet potatoes.





Courtesy: Chef Niru Gupta,Chef Rozerio, mangalore delicacy

Palak Gosht - Spinach with Mutton

Ingredients:
½ kg (500 gms) of Mutton/Lamb
6 bunches of Spinach (Palak) (finely chopped)
2 medium Tomatoes
2 Onions (finely chopped)
1 tsp. of Ginger Root (Adrak) (grated)
1 tbsp. Fresh Coriander Leaves (Hara Dhania) (finely chopped)
2 Black Peppercorns (Saabut Kaali Mirch)
1 tsp. Coriander Powder (Pisa Dhania)
1 tsp. Red Chili Powder (Pisi Lal Mirch) (or to taste)
Salt (to taste)
1 ½ tsp. Ginger Paste (Pisi Adrak)
1 ½ tsp. Garlic Paste (Pisa Lehsan)
4 tbsp. Cooking Oil


Method: 
Add 2-3 teaspoons of oil in a pressure pan and heat. 
Add the grated ginger, black pepper corns, a small part of chopped onions to the oil fry the onions for a few seconds.


Add a little salt and enough water. 
Close the pressure pan and allow the meat to cook until soft.


Once meat is cooked, strain out the water and keep aside as stock.
In another Pan, Heat the remaining oil. 


Add the remaining chopped onions and fry till light brown.
Add salt, coriander powder, red chili powder, ginger paste, garlic paste and chopped coriander. 


Fry this mix thoroughly till oil leaves the sides of the pan.
Add tomatoes and spinach and a little of the meat-stock that you had kept aside. 


Cook until the tomatoes and Spinach is done and the water has dried up. 
If necessary, add more of the stock to get a gravy.


Add the cooked meat to this mixture and stir fry till oil leaves the sides of the pan. 
Simmer for a while and garnish with chopped coriander.




*The above can be can be cooked by replacing with chicken/beef instead of mutton/lamb

Courtesy: Chef Niru Gupta

Tandoori Chicken

Ingredients:
1 full chicken

For the masala
4 cloves
cinnamon to taste
nutmeg to taste
4 cardamoms
1 pinch of dry ginger
1 tsp cumin seeds
1 tsp coriander powder
1/2 tsp fenugreek seeds
1/2 tsp carrom seeds (ajwain)
1/2 tsp pepper powder
1 tsp garlic paste
1 tsp ginger paste
1 tsp curd
1/2 tsp papaya paste
1 tsp oil
2 drops of white vinegar
1 pinch of red chilli powder
1 tsp salt
chaat masala and lemon juice to taste

Method:
For the masala, grind the cloves, cinnamon, nutmeg, cardamom, dry ginger, 
cumin seeds, coriander powder, fenugreek seeds, 
carrom seeds and black pepper together to a fine powder.

Then add garlic paste, ginger paste, curd, papaya paste, oil, 
white vinegar, red chilli powder, pepper powder, and salt. Mix it well. 
The masala is ready.

For the main preparation, clean the chicken and cut it into desired pieces.

Coat the prepared masala on all sides of the chicken. 
Mount the chicken on the skewer rod and place it in the tandoor for about 2 minutes till it is half done.

Now take the chicken out and cook it on the grill. 
Brush the chicken with oil and cook till it is done. 


Tandoori Chicken is ready to eat. 
Sprinkle chaat masala and lemon juice on top and serve hot.











Courtesy: Chef Niru Gupta

Mutton Nihari

INGREDIENTS
1 kg meat (mutton/lamb)
2 tbsp refined oil 
3-4 green cardamoms 
1 tsp whole cinnamon 
2 black cardamoms 
2-3 bay leaves 
1 tsp turmeric powder 
1/4 cup water 
1 tsp ginger-garlic paste 
1 tsp coriander powder 
1 tsp red chilli powder 
1 tsp garlic - fried and ground 
1 tsp onions - fried and ground 
3 tbsp yoghurt - beaten 
2 tsp gulab-jal 
2 tsp garam masala 
1/2 tsp nutmeg-cardamom powder 
1/2 tsp saffron - soaked in water 
salt to taste 
a few drops of itar 
wheat dough for dum 
fresh coriander and ginger juliennes - to garnish
 
METHOD:
Heat oil in a pan and add green cardamom, cinnamon, cloves, black cardamom and bay leaves. 
Add the meat and sauté till lightly fried.


Add salt and turmeric and mix well. 
Pour in the water, cover the pan and cook. 


When it starts boiling, add ginger- garlic paste, coriander powder, red chilli, garlic paste and onion paste. 
Mix well and add yoghurt, gulab-jal, garam masala, nutmeg and cinnamon powder and saffron. 


Cover and cook for 2-3 minutes. 
Now transfer the meat in a heavy bottom pan and strain the gravy. 


Add a few drops of itar and cover the pan. 
Seal it with the wheat dough and cook on slow fire. 


Once done, garnish with fresh coriander and ginger juliennes and serve.

Courtesy : Chef G. Sultan Mohideen

Chinese Vegetable Manchurian

Ingredients:
500 gm mixed vegetables - chopped fine or grated
2 eggs - slightly beaten
3 cup refined flour
1 tsp garlic paste
1 tsp ginger paste
water
oil for deep frying
2 tbsp oil
1 tsp garlic - chopped
1 cup onions - chopped
1 large capsicum - chopped

For sauce
3 tbsp corn flour, blended with 1 cup water
2 tbsp vinegar
2 tsp salt
2 tsp Soya sauce
1 cup tomato puree
2 tbsp chopped celery
1 tsp ajino moto - optional
2 cups water

Method:
Mix together the vegetables, egg, flour, garlic and ginger paste and enough water so as to have a thick batter. Leave aside for 5-10 minutes.

Heat oil and drop heaped teaspoonfuls of the batter and fry till it becomes golden brown in colour. 
Drain on absorbent paper.

Heat the 2 tbsp oil and stir-fry the garlic and onion in it over high heat till the onions look glossy. 


Add the capsicum and turn around a few times. 
Add the sauce mixture, and simmer till the sauce thickens and becomes translucent.

Add the fried balls, turn around a few times and serve.



Courtesy: Chef Niru Gupta

Chilli Crab in Black Bean Sauce

Ingredients:
1 jumbo crab
2 tbsp chopped green pepper
2 tbsp chopped red pepper and red chillies
2 tbsp chopped spring onions
2 tbsp chopped onions
2 tbsp chopped garlic
2 tbsp chopped black beans
2 tbsp oil
1 tbsp water mixed with cornflour

Method:
Cut and clean the crab.

Brush a deep bottomed pan and add the oil and heat on a high flame. 
When the oil is boiling hot, add the pieces crab and fry.

Take the pieces of crab out after 2 minutes or so.

In the same pan, add the onions, garlic, green pepper, red pepper, chillies, and the black beans and stir for a few seconds before adding the crab. 
Continue to cook on high flame while adding a little water.

Add about 1 tbsp of water mixed with cornflour to thicken the sauce.

After a few minutes of sauteing, take the pan off the flame.

Place the crab in a serving platter and dress with the sauce and serve.

Courtesy: Chef Niru Gupta

Christmas Cake

INGREDIENTS
2 sticks plus 2 tablespoons butter at room temperature 
1 1/2 cups dark brown sugar 
4 eggs 
3 cups flour 
1/4 tsp salt 
1 tsp ground allspice 
1 tsp cinnamon 
1/2 tsp nutmeg 
1 1/2 cups each: currants; golden raisins; dark raisins 
1 1/2 cups soft dried figs, chopped
1 1/2 cups dates, pitted and chopped 
1 cup chopped stoned dried prunes 
1 3/4 cups chopped dried apricots
3/4 cup blanched almonds, chopped 
2/3 cup plus 4 tbsp brandy 
2 teaspoons instant espresso, mixed with 1 tbsp water
 
METHOD:
Preheat the oven to 300°F. Grease a round 9- or 10-inch cake pan, 
and line bottom and sides with several layers of waxed paper. 


In a large bowl, with an electric mixer on high, 
beat the butter and sugar until it looks thick and creamy. 


Add the eggs, one at a time, and beat well after each addition. 
Sift together the flour, salt, and spices, then fold into the creamed mixture. 


Add the fruit, almonds, 2/3 cup brandy, and espresso, folding in well. 
Spoon the mixture into the prepared pan. 


Place the pan in the center of the oven and bake for 30 minutes. 
Reduce the temperature to 275°F and bake for 3 1/2 hours. 


Remove the pan from the oven, cover it with a thickish cloth so that the cake will cool slowly. 
When the cake is cool, prick the top and sprinkle some brandy. 


Wrap in waxed paper and store in an airtight container. 
Keep in a cool place for up to 3 months.

Kashmiri Mutton Biryani (A Meat and Rice Dish)

Ingredients:
1/2 kg mutton-cubed
1/2 kg cooked rice
1/2 cup curd
2 bayleaf
2 black cardamom
2 green cardamom
2 cinnamon sticks
4 cloves
2 tsp shahi jeera
1 tbsp cashew nuts
2 tsp coriander powder
2 tsp chilli powder
2 tsp garam masala powder
1 tsp turmeric powder
1/4 nutmeg-ground
1/2 tsp saffron mixed with 1 tbsp milk
4 tbsp pure ghee
salt to taste
1 cup chopped mint and coriander leaves

Method:
Mix meat with curd, chilli powder, turmeric powder and salt and allow to marinate for one hour.

Cook basmati rice in more than enough water with little salt, till just half done.
Drain and keep aside.

Heat ghee in a pan, add cloves, black cardamoms, green cardamoms,
cinnamon, bay leaf, shahi jeera, coriander powder, ground nutmeg and garam masala.

Add marinated meat stir and fry well till browned and the curd is absorbed.

Add enough water to cook meat, cook till the meat is tender. 
Keep aside.

Divide the rice into two portions. 
To one portion add saffron milk, half meat,half coriander and mint leaves, mix.

Cover with white rice and remaining meat.
Sprinkle the remaining coriander and mint leaves and cashew nuts.

Shut the pot tightly. Cook on a low fire for a 30-45 minutes.

Serve with shahi shorba and aam ka achaar.

For semi boiled rice, bring water to boil, add rice cook till rice is almost done.
Drain and use.





Courtesy: Chef Niru Gupta.

Kidyo (Kulkuls) Christmas Special

Ingredients:
1½ kg. maida (Pastry - Flour)
Coconut juice of 1 coconut
2 eggs
Salt to taste
Sugar to taste (optional)
Oil for frying

Method:
Knead maida with coconut juice, salt ,eggs and sugar (optional).
Make small balls of this dough and role each ball spreading on a fork or clean comb.
Fry in hot oil till golden brown.




Courtesy: Chef Niru Gupta., Chef Rozerio, mangalore delicacy,

Nevryo Christmas Special

Ingredients:
1 kg Maida
2 tbsp. Cuscus
½ cup Til
Cashewnuts, Raisins and Almonds (Finely chopped)
4 cups coconut (dessicated)
½ tbsp cardamom powder
½ tsp. nutmeg powder
1½ cup sugar (powdered)
Butter
A pinch of salt for taste

Method:
Filling:
Heat the butter in a pan.
Fry til and cuscus, raisins and the rest of the nuts till golden brown.
Then keep them aside.
Roast the coconut without any oil, keep aside.
Mix all the nuts, coconut, powdered sugar, cardamom powder, 
nutmeg powder and salt and mix well and keep aside.

Chapathi: 
Mix the flour with a pinch of salt and water, knead it thoroughly to a stiff dough.
Roll out the dough into thin chapaties, cut into equal rounds.
Add the filling in the center of each chapatti round.
Moisten edges with water, fold and press edges over if you are using the mould.
If not, cut with a cutter and deep fry in oil.




Chef Rozerio, Courtesy: Chef Niru Gupta., mangalore delicacy,

Rose Cookies Christmas Special

Ingredients:
Maida 2 Kg. (Pastry - Flour)
Coconut Milk (1½ coconut.)
Eggs 3
Salt and sugar according to taste.
Black Til ( little) (Sesame Seed).

Method:
Mix Maida with coconut milk, sugar, salt and beaten eggs to a thick batter. 
(Dosa consistency.)
Add Black til and keep aside. ( Water can be added if necessary.)

Ensure the batter is thick and a falling consistency. 
If too thick add a little coconut milk.
Check the taste, and pour the batter into a open rimmed dish e.g. a deep plate.

When the oil is hot dip the Rosette mold with the desired shape into the oil for 1 min - the first time.
Lift the mold and place onto the batter CAREFULLY, 
ensuring the batter does not rise over the edges of the mold for just about 5 seconds.

Lift quickly from the batter and float the mold into the oil, 
shaking the handle gradually to get the Rosette slip into the oil.
Continue with another Rosette (if possible), this time heating the mold only for 30 seconds (depending on the temp. of the oil) while keeping an eye on the one floating in the oil.

Turn the Rosette (floating) when slightly brown, 
drain and lift when brown on both sides and place on oil absorbent napkins.

Continue with the rest of the batter, either one at a time or two - depending on the size of the utensil.


Chef Rozerio, Courtesy: Chef Niru Gupta., mangalore delicacy

Cooking Tips: Meals, Veg

COCONUT ORDEALS 

Using skimmed milk powder made into a paste with water can be used as a substitute for coconut for thickness

BELL CAPSICUMS
A bell pepper can be used instead of capsicums in all recipes.

KASHMIRI PRAAN
Kashmiri Praan can be substituted by a small quantity of garlic.

CURDLING GRAVIES
Add the curd little by little, stirring vigorously at the same time. 

If adding to the gravy at the end, beat the curd till smooth. 

Add the gravy a spoonful at a time, stirring continuously. 

Add at least a quarter cup of the gravy thus, then add it to the rest of the gravy.

REDUCE THE HOTNESS IN STEWS AND SOUPS
If your dish has turned out far too chillie hot, you can add a dollop of sour cream or yogurt to mellow the flavours. 

Did you know that when using chilies you can reduce the amount of fire you add by discarding the white ribs inside the chili peppers.

SWEET STEW?
Is your soup or your stew too sweet? Just add a little salt and that should do the trick. 

And if your main dish is too sweet, just add a teaspoon of cider vinegar to it.

EXTRA SALT
If you have added extra salt to your stew or your soup and it gets salty and unbearable, just pop in a couple of raw potato pieces. 

This absorbs all the salt and you may then discard them once they are cooked.

SOAK FAT
To soak up any fat that could be floating in a finished soup or stock, add lettuce leaves. Remove the lettuce and you will see that the fat will stick to the leaves.

CLEAN COFFEE STAINS
To clean an electric coffee grinder, just add a small amount of rice and turn it on until the grinder no longer has any odour. 

It works great for removing both coffee odours and pungent smells from grinding spices.

GRAVY MAKING
Make a rich cream gravy out of the drippings in a roasting pan: 

add about L cup cream to the drippings in the pan, and then stir over gentle heat for 2-3 minutes.

CURRY FAT
To remove fat from curries, soups etc., cool, then refrigerate. 

When cold, the excess fat will solidify and come to the surface so that you can remove it.

FIRM CUTLETS
While making cutlets, if you find the mixture too soft to shape, chill it in the refrigerator for about 30 minutes, and shape again.

For a big cooking session, keep a jug of hot water handy for rinsing knives, forks and spoons, so that they are ready for re-use immediately.

PREPARING A MEAL
When peeling and chopping vegetables, you can do so for two meals, keeping the rest in a sealed polythene bag in the refrigerator.

LEFT-OVER WINE
Keep leftover wine in a small bottle or screw-top jar in the refrigerator to be used for cooking.

CORN SYRUP
Two cups of corn syrup can be substituted for 1cup sugar.

While making cutlets, if you think the mixture is too soft to fry them, then refrigerate them for about 30 minutes in the refrigerator.

To make sure that you don't burn masala while cooking, 

it's a good idea to make the masala into a stiff paste before you fry it. 

All that means is that you add enough water to the masalas for it to become a stiff paste.

Cooking Tips: Baking and Grilling

OVEN FACTS 

Always place the ovens shelves in position before lighting the oven, as they expand when hot, and are often difficult to move.

REMOVE FOOD FROM GLASS DISHES
Put a couple of tablespoons of dishwasher detergent in the dish and add hot water. 

Stir the solution and leave it overnight. 

By morning, the baked on food will have lifted right off the surface of the dish.

BAKED DISH TOPPINGS
Add some melted butter to paneer crumbs or bread crumbs and you will end up with a great topping for baked dishes, if you have run out of cheese.

GRILLING TEMPERATURE
If your charcoal is not the right temperature, your food will end up black on the outside and raw inside. 

Wait until your charcoal has turned white outside, then wait for 5 minutes before placing your meat on the grill.

BAKING IN GLASS
When using glass pans instead of metal for baking, reduce the oven temperature by 25F or 10F.

BAKING TEMPERATURES
Remember in most recipes, the baking time that is specified is merely a guideline, especially since oven temperatures vary from oven to oven. 

It's best to check your dish a few minutes before the stated time. 

Do not leave the oven door open for a long time or you'll lose a great deal of heat.

AVOID CAKE MESS
When frosting cakes, always anchor the bottom cake layer to the serving plate with a dab of frosting. 

That way, the cake won't slide here and there as you frost. 

It also helps keep a cake from sliding on its plate during transit.

CAKE LINING
If a cake recipe calls for flouring the baking pan, you can instead use a bit of the dry cake mix, and it will do the job.

BAKE CAKE
For best results in cake baking, allow the eggs, butter and milk to reach room temperature before mixing.

BAKING EVENLY
Turn the cake tin around between baking if the oven is not distribution even heat and the cake is baking unevenly.

BAKING SODA LUMPS
Baking soda and powder can have little lumps in them that don't break apart or dissolve while baking. 

To prevent lumps in baked goods, measure them into a small sieve placed over other dry ingredients. 

Then push any lumps through the mesh.

Cooking Tips: Fry, Stir-fry and Deep-fry

FRY 

When adding sauce or a cornstarch and water mixture to a dish, 

push the ingredients up to the side of the wok, forming a well in the middle. 

Then add the sauce in the middle and stir to thicken.

STIR-FRY IT RIGHT
For stir-frying, cut the ingredients in uniform-sized pieces so that they all cook at the same rate. 

A safe rule is to cut everything into bite-sized pieces. 

Cut the vegetables on a diagonal to maximize exposure to the heat.

UNSTICK FRIED FOOD
To ensure that your fried food does not stick to the pan, do not preheat the pan and oil before adding the food. 

Start with a cool pan and your bread mixture will stick to the meat or chicken.

FRY BACON
Sprinkle a little amount of salt in the frying pan before adding bacon to fry. 

That way it will not splatter all over.

PURIS
You can roll puris and place them between a wet muslin cloth at least an hour ahead. 

Fry them just before serving.

RIGHT TO DEEP FRY
To check if the oil is at the right temperature to deep-fry, drop a bread cube into the oil, if you see bubbles around the cube, the temperature is too low. 

If it browns, the temperature is just right. 

On the other hand, if the bread burns, then your oil is way too hot!

To make poori's consume less oil, put them in the fridge for a while before frying.

Cooking Tips: Fruits and Nuts

COOKING APPLES 

If you want to cook fresh apples, remember you will be left with only half the amount you started out with. 

I kilo of raw apples = 1/2 kilo cooked apples.

BLACK FRUITS
Add lemon juice after cutting fruits like apples and bananas

It will prevent them from turning blackish immediately.

UNSTALE YOUR NUTS
For stale nuts, place in a 250degree oven for 5 10 minutes. 

The heat will freshen them right up.

CUT FRUIT
While cutting fruit ahead of time, add some lemon juice to the pieces so that they will not darken.

REFRESH RAISINS
If you have stored raisins in the refrigerator for long, they tend to become hard. 

Put them in a pan with cold water, bring the water to a boil, 

and then remove pan from heat as soon as the water boils. 

Let it stand for 5 minutes and then drain.

JUICE INTACT
To keep juice from running out of fruit pies, 

bind the edges with a 2 cm wide strip of cotton, dipped in milk.

BUYING CITRUS FRUITS
While buying citrus fruits, keep in mind that the heavier the fruit, the better. 

Do not buy any with the skin wrinkled.

CHOP DRY FRUIT
Place dried fruit that needs to be chopped in the freezer for an hour. 

It will chop more easily.
BLANCHED ALMONDS
To get blanched almonds, place them in a saucepan, add just enough water to cover, and bring to a boil over high heat. 

As soon as the water reaches a boil, drain the almonds. 

Then cool them by pouring cold water on them. 

To peel, just pinch them they will pop right out of their skins

RIPE FRUITS
To test if a melon or papaya is ripe, press gently with the thumb at stalk end. 

If it gives in slightly, it is ripe; if it remains firm, it is not.

GRAPES
To seed grapes, sterilize a new hair pin by pouring boiling water over it, and push the loop end of the pin into the grape from the stalk end, and pull out the speed.

ALMONDS
If almonds tend to break while shredding, soak them in hot water for about half an hour.

For maximum flavor and the best results when nuts are called for in a recipe, toast them before incorporating them into the batter or mixture.

Dust the nuts with some flour before adding. 

If your batter is too thin; you should add the nuts half way through the baking

Cooking Tips: Eggs and Dairy

SOFT and CREAMY CAKES 

Add a little of milk when the cake is baked. 

This will make the cake softer and creamier.

Low fat cream can be substituted for evaporated milk,

because when it is chilled it can be whipped like cream too. 

It is pretty much like unsweetened condensed milk. 

The ratio can be 1to 1. 

If you mix equal amout of water to it, it is like fresh milk

MAKING WHITE BUTTER
You could make white butter by whipping up thick cream, 

till the fat and water separate (better to do it at room temperature, 

because when cold, it does not separate). 

Put some ice cubes in it after that and squeeze out the butter.

CRACKING EGGS
If you bring eggs to room temperature before cooking, it prevents cracking due to the sudden drop in temperature and ensures a properly cooked egg. 

If you do use eggs right out of the refrigerator, 

add a minute or two to the cooking time.

WATERY EGGS
If your eggs are watery, that's a sign that you've overcooked them at too high a heat. Cook them at a lower heat, and take them off as soon as they look glossy and moist.

To help you cut smooth slices of boiled egg dip the knife in cold water for a couple of seconds before slicing the egg

Prevent cheese from getting mildew, by storing cheese tightly wrapped in a plastic bag, keeping air away.

MELTING CHEESE
If you want to melt cheese; you should bring it down to room temperature first and then melt it over a low heat.

CHEESY DISH
To add cheese to a dish, grate it first, it will melt more quickly and spread more evenly.

GRATING CHEESE
To grate cheese easily, first chill it in the freezer for 30 minutes or so or till it appears firm.

HARD BOILED OR NOT?
Confused whether your eggs in the corner are hard-boiled or not??? 

Don't worry! Just spin the egg, and if it wobbles its raw. 

If it spins easily, its hard-boiled.

STORE EGG YOLKS
To store egg yolks, cover them with a thin layer of water, so that the top does not dry up.

EGG YOLKS
To prevent dark rings forming around boiled egg yolks, drain off boiling, 

when boiling time is over, crack the shells immediately and then cover with cold running water, until the eggs are completely cold.

STORE EGG-WHITES
Store egg-whites in a lidded jar in a refrigerator.

EGG-WHITE
To whisk egg-whites a little time ahead of use, cover the bowl tightly after beating, or turn it upside down. 

It is when air comes in contact with them that they become watery again.

CONDENSED MILK
Condensed milk is evaporated milk, to which sugar has been added; 

therefore it will keep for a week or so after the can has been opened, 

as the sugar acts as a preservative.

MILK
Evaporated milk has its water content reduced by heat, 

so that it becomes thicker than fresh milk, and then canned. 

Therefore, once opened, the milk lasts only slightly longer than fresh milk. 

Evaporated milk has its water content reduced by heat, 

so that it becomes thicker than fresh milk, and then canned. 

Therefore, once opened, the milk lasts only slightly longer than fresh milk. 

Evaporated milk has its water content reduced by heat, so that it becomes thicker than fresh milk, and then canned. 

Therefore, once opened, the milk lasts only slightly longer than fresh milk.