Free Online Recipes

Ingredients:

• 50 gms Ghee
• 50 ml Cream
• 50 gms Cashewnuts
• ½ tsp Curry powder
• ½ tsp Caraway seeds
• 1 tsp Onion, julienned
• 50 gm Onions,browned
• ½ tsp Turmeric Powder
• ½ tsp Red Chilli powder
• 150 gms Onions, chopped
• 150 gms Cashewnuts, fried
• ½ tspWhite Pepper powder
• A pinch of Turmeric Powder
• 1 tsp Tomato, desseded and julienned
• 1 tsp Capsicum, deseeded & julienned
• 600 gms Cottage Cheese, cut into finger sized batons
• 100 ml Tomatoes parboiled, pureed, cooked & strained to a thick consistency

For the garnish

• 2 tsps Fresh Cream
• 2 Green Chillies, slit
• ½ tsp Ginger, chopped
• 1 tsp Coriander leaves, chopped

Method:

1. Soak cottage cheese batons in water with a little turmeric powder to colour.
2. Make a paste of fried cashewnuts with browned onions.
3. Heat ghee in pan, add caraway seeds, then add chopped onions and saute till brown. Add a pinch of turmeric, capsicum and onion julienness and saute a little.
4. Now add cashewnuts, browned onions, cashewnut paste, a little water, red chilli powder, coriander paste curry powder, white pepper powder and saute. Add tomato puree, tomato juliennes and roast a little.
5. Add cottage cheese batons and stir.
6. Finish with cream. Check and adjust the seasoning.
7. Remove into a portion bowl and garnish with chopped ginger, slit green chillies, coriander leaves and cream.

Ingredients:

• Corn Flour for dusting
• 200 gm Water Chestnuts
• Oil for deep-frying

For the batter

• 30 ml Oil
• 120 ml water
• 50 gms Corn Flour
• Salt according to taste
• 150 gms Refined Flour
• 25 gms Baking powder

For the Sauce

• ½ tsp Oil
• 1 tsp Corn Flour
• 2 tsps Soy Sauce
• ½ tsp Garlic, chopped
• Salt, Pepper and Sugar to taste
• 100 ml Vegetable Stock or Water

For the garnish

• Spring Onions, finely shredded

Method:

For the batter
1. Make a batter with all the given ingredients.

For the Water-Chestnuts

2. Dust water chestnuts with dry corn flour. This ensures that the batter clings to the water chestnuts.
3. Deep fry water chestnuts till golden brown, making sure that there is enough batter on each piece and that they don”t stick to each other.
4. Drain excess oil on a paper towel.

For the sauce

5. Heat oil, saute garlic, till the flavours are released.
6. Add pepper, salt and soy sauce and saute some more.
7. Add vegetable stock or water chestnuts.
8. Immediately, add corn flour dissolved in a little water and quickly toss to evenly cost the water chestnuts.
9. Take off the heat and whites.

Ingredients:

• 500 gms Sugar
• A pinch of Salt
• 25 gms Kishmish
• Ghee for deep-frying
• 25 gms Cashewnnuts
• 500 gm Refined Flour
• 3/4 tsp Baking powder

Method:

1. Chop cashew nuts and raisins.
2. Mix flour with sugar, salt and baking powder. Add cashew nuts, raisins and lukewarm water and mix thooughly to make a smooth batter.
3. Heat ghee and drop the dumplings in one by one on low heat.
4. Stir consistantly till they rise and become light golden in colour.

Ingredients:

For the Pancakes
• ½ cup Milk
• 3 tbsp Flour
• 1 tbsp Sugar
• 1½ tsp Butter
• ½ tsp Cinnamon powder

For the Carrot Pudding

• 1 cup Milk
• 2 tbsps Sugar
• 1½ tbsp Ghee
• 2 tbsp Milk Powder
• 300 gm Carrots, grated
• tsp Cardamom powder
• 2 tsps Almonds, chopped and crushed

For the Cottage Cheese

• 2 tbsps Sugar
• Oil to grease the pan
• 200 gm Cottage Cheese
• 2 tsp Pistachios, chopped and crushed

For the Garnish

• 2 tbsp Sweetened thick Milk

Method:

1. In a bowl mix flour, sugar, cinnamon powder and butter. Now add milk and stir till it becomes the consistency or semi-pouring butter.
2. Grease a pan and make pancakes. Keep aside.
3. Put grated carrots in a pan on low heat till mixture from the carrots has dried up. Add milk and simmer till all the liquid has evaporated.
4. Then add milk powder, sugar, cardamom powder and almonds and saute well.
5. Add ghee and saute for another 5- 10 minutes. Remove from the heat and set aside.
6. Combine cottage cheese and put into a pan and saute on low heat for 2-3 minutes.
7. Add sugar and pistachios, saute again and take off heat.
8. Arrange pancakes on the table and spread carrot pudding on them.
9. Over this spread cooked cottage cheese and roll the pancakes tightly. Deep-freeze for an hour.
10. Cut into slices and serve garnished with drops of rabdi.

Ingredients:

• 30 ml Ghee
• 150 gm Sugar
• 2½ tbsp Honey
• 500 gm Semolina
• 1 tsp Cardamon Powder
• 300 gm Beetroots, grated
• 8 whole Cashew nuts, roasted and split

Method:

1. Squeeze out excess water from the freshly grated beetroots and keep aside.
2. Roast semolina with ghee on low heat till turns golden.
3. Add beetroots, sugar and honey and cook for some time. Take the mixture off the heat before it caramelizes.
4. Add cardamom powder and mix well.
5. Spread the mixture in a tray till it is warm and can be handled.

Fix a split cashew nut in each ladoo.

Ingredients:

• 2 tsps Ghee
• 300 ml Milk
• 100 gm Sugar
• 50 gm Jaggery
• 1 ½ tsps Sultanas
• 2 tsps Cashewnuts, fried
• A pinch of Cardamom powder
• 100 gm Split green gram (Moong Dal)

Method:

1. Wash split green gram and roast it to ghee. Keep it aside till it is used for boiling in the milk.
2. Mix sugar, jaggery and cardamom powder in 100 ml water and boil for 10 minutes and strain.
3. Boil gram in milk. When the gram gets soft, add strained sugar mixture and mix well.
4. Add fried cashew nuts and sultanas and serve.

Ingredients:
1 cup fine white semolina
1 cup ghee (clarified butter)
4 cups sugar
4 cup cold milk
15 almonds thinly slivered
15 pistachios thinly slivered
1/2 tsp. cardamom granules crushed coarsely
3-4 pinches saffron strands crushed
1 tsp.rose water
2 large clean thick plastic sheets (approx.2 sq. feet each)
A few feet length of grease proof paper.

Method:

1. Mix almonds, pistas, cardamom, saffron, keep aside.
2. Grease both sheets on one side, keep aside.
3. Mix semolina, ghee, sugar, milk in a large heavy pan.
4. Place on stove on high heat, bring to a boil while stirring continuously.
5. Reduce heat, stirring continuously, till a very soft dough is formed.
6. Take off heat, add rose water and 2 tbsp. ghee.
7. Temper by kneading with a spatula till smooth.
8. Place flattened lump in the centre of one sheet, greased side up.
9. Cover with second, greased side down.
10. Roll as thinly as possible with a large rolling pin.
11. Before almost done, sprinkle mixed topping evenly over halwa.
12. Finish rolling, carefully peel off top sheet.
13. Mark pieces as desired, with a pizza cutter, while still soft.
14. Cut similar pieces from grease proof paper. Keep aside.
15. When halwa is cool and stiff enough to handle, carefully lift pieces.
16. Pile interleaved with greaseproof paper, between each slice.
17. Store in airtight container.

Ingredients:

• 500 gms Peeled Prawns
• 1 Onion
• 1 Lemon
• 1 tsp Salt
• 250 gms Curd
• 200 gms Besan
• Oil for deep frying
• 2 tsp Chilli powder
• ½ tsp Mustard powder

Method:

1. Put the curd in a bowl and sieve besan and keep aside.
2. While adding besan to the curd keep beating the curd with to mix it well.
3. Stir in the mustard powder, chilli powder and salt and mix it well.
4. Squeeze lemon juice of half lemon in the curd-besan mixture and then grate in the peel.
5. Peel, chop and paste the onions and mix it with the batter.
6. Keep the batter in a bowl, covered with cling film and refrigerate for about two hours.
7. Heat oil in a frying pan and coat each prawn with the batter and fry until golden brown.

Ingredients:

• 1 kg Prawns
• 2 Onions
• 2 Cloves
• 1″ Ginger
• 2 Bayleaf
• 2 tbsp Oil
• 2 tsp Sugar
• 2 Red Chilli
• 2 tbsp Curd
• 1 tbsp Ghee
• Salt to taste
• 4 Cardamom
• ½ cup Coconut milk
• 2 sticks Cinnamon
• 2 tsp Cumin powder
• 2 tsp Turmeric powder
• 1 tsp Red Chilli powder

Method:

1. Marinate the prawns in turmeric and salt for an hour.
2. Sauté the prawns in hot oil. Remove from the pan.
3. In the same pan sauté whole garam masala and chopped onions for a minute.
4. Add ginger, sugar, turmeric, red chilli powder and cumin powder.
5. Add the sautéed prawns, coconut milk, yoghurt and salt into the pan. Simmer for 7-8 minutes.
6. Add ghee and cook the prawns for 2 minutes.
7. Garnish with chopped coriander and serve hot.

Ingredients:

• 4 Egg yolk
• Salt to taste
• ½ cup Curd
• 2 tbsp Besan
• Pinch of Saffron
• 1 tbsp Mustard Oil
• 1 tbsp Lemon juice
• 100 gm Cashewnuts
• ½ kg Chicken breast
• 1 tbsp Cumin powder
• ½ tbsp Garam Masala
• 1 tbsp Aniseed powder
• 2 tbsp Ginger-Garlic paste
• 1 tbsp Cardamom powder

Method:

1. Wash the chicken properly and cut it into about inch cubes pieces and add ginger garlic paste, salt, lemon juice, mix it well and rest it for one hour.
2. Boil the cashewnuts and grind it and make the paste.
3. Take the curd, cashewnut paste, aniseed powder, cardamom powder and add all ingredients mix it well and add chicken which was earlier marinated. Mix it well and rest for ten minutes.
4. Insert the chicken pieces on the skewer and cooked in clay oven for 10-12 minutes and garnished and finished with chat masala and lemon juice on top. Served with mint chutney.