Ingredients :

3big tomato
1/2onion
4garlic
butter 4tsp
vegetables if needed,carrot,capsicum
cream n color if u want u can add.
pepper powder 1tsp
cuminseeds(jeeragam) 1tsp
conflour powder1tsp

Method :

heat the pan
put 2tsp butter,then little fry one by one, jeeragam,garlic,onion,tomato(sliced),
after fyring add 1cup of water,salt n pepper after few mts grind it all
then,again heat the pan put 2tsp butter
add conflour powder 1tsp
it becomes brown color add tomato (wat u grind it) syrup
put it in a sim flame.if youn want red color n cream add that also.
after 15 mts tomato soup ready n you can serve

Ingredients :

idly -6
onion -2
tomato -2
capsicum -1big
mustard -1/2tsp
urad dhal -1tsp
red chilli powder -1small tsp
salt -to taste
dhaniya powder -1/4tsp
coriander leafs
oil -2tsp
turmaric powder -1/4tsp

Method :

heat the pan
put some oil,then put mustard,urad dhal,turmaric powder
then fry onion ,tomato,capsicum one by one.
add salt, red chilli pwdr,daniya pwdr.(if u want add masala powder also)
after boiling add idlies(cut idlies lk cubes)and fry 2mts
decorate with coriendor leafs n serve.

Ingredients:

1 Cauliflower
3 cups gram flour or besan
2 tsp black cumin seeds or kala jeera
2 tsp poppy seeds or khus khus or posto
Chopped green chillies, as per taste
1tsp chopped ginger
Salt, as per taste
Pinch of baking soda
Mustard oil, to deep fry
Water

Method :
Cut the cauliflower and half boil it with salt.
In a bowl, mix besan, salt, khus khus (posto), kalunji (kalo jeera), green chillies, ginger, salt and baking soda nicely and make a consistent batter.
Heat oil.
Dip the cauliflower pieces in the batter and deep fry.
If you are making with cabbage, folllow similar steps, only the difference being, chopped cabbage is to be used and no need to boil it.

Ingredients :

1 kg Mutton
2 cups Mustard Oil
3 Onions, finely chopped
4 Tomatoes, finely chopped
2 tbsp Ginger Garlic paste
200g Green Peas
1 tsp Turmeric powder
1 tbsp Garam Masala powder
Salt, as per taste

Method :

Boil the mutton pieces with salt and turmeric powder and set aside.
Heat oil and add garam masala powder, onion, ginger garlic paste and tomatoes.
Stir nicely and then add green peas.
Finally, add the pre boiled mutton pieces and mix properly.
Cook it for another few mins.

Ingredients:

Mutton, boiled with salt – 1 kg
Raddish paste – 6 tablespoons (this is the main ingredient so it should be added in a good amount.)
Onion paste – 2 tablespoons
Tomato paste – 2 tablespoons
Ginger Garlic paste – 2 tablespoons
Garam masala – only cardamom (elaichi),cinnamon (dalchini), and cloves (lobongo or laung) – grind them into powder – 1 teaspoon
Mustard oil – 1 cup
Red chilli powder – as per taste
Salt – as per taste

Method:

Heat oil and add muli (raddish) paste.
Do not add water, as raddish itself releases water.After the gravy reduces, add ginger garlic paste, onion paste and tomato paste.
After sufficient stirring, when a nice smell of the masalas come, add the mutton pieces.
Add red chilli powder ,salt and garam masalas.
Cook it till it gets ready.

Ingredients
8-10 small rounded firm brinjals(Eggplant)
3 medium onions , chopped and roasted
3 tbsp. roasted groundnuts powdered coarsely
3 tbsp. grated fresh coconut, roasted
1 tsp cloves, roasted
2 tsp red chilli powder, roasted
2 tsp dhania-jeera(coriander-cumin seed mixture ), roasted and powdered
1 small bunch coriander leaves, chopped and roasted
salt to taste
2-3 tbsp. oil
1/2 tsp each mustard and cumin seeds
1/2 cup curds(plain unflavored yoghurt)

Method
Wash and the clean brinjals. Make 2 slits to form a cross. Rub them with some curd and salt and set aside. Mix all the roasted masala in the blender with some curd to make a smooth filling. Stuff some of this mixture into each slit of the brinjals. Heat oil in a heavy or non-stick pan, add the mustard, cumin seeds wait to splutter, slide in the brinjals slowly. Any mixture which is remaining can be now added to cover the vegetable. Add some water. Simmer till the vegetable is tender and done.

Ingredients:
1-1/2 cup wheat flour
1 cup suji
75 g butter
2 big bananas – over ripe
pinch of salt
nutella

Method:
mix wheat flour and suji and a pinch of salt
add butter and mix through (keep a little for sealing the dough at the end)
add banana and knead it. add wheat flour if too wet or add milk if dry and make a soft dough. finish the kneading adding the leftover butter.
keep it for half hour.
roll out parathas and make parathas with oil or ghee.
open the layers of parathas and spread nutella in between the layers and roast again on tava for a few seconds on both sides.
serve hot. can add butter on top while serving.
good breakfast for kids

Ingredients
2 cups plain flour (maida)
100 gms. chilled butter
1/2 tsp. salt
chilled water

For Filling
2 cups Chopped vegetables of choice (eg. potatoes, peas, beans, carrot, spinach, cauliflower etc, All or any)
2 onions
1 tomato
2 green chillies
1/2″ piece ginger
1 tbsp. oil
1/2 tsp. red chilli powder
1/2 tsp. curry masala (or garam masala)
1 tbsp. cream
1 tsp. corn flour
salt to taste
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Ingredients
4 Slices of bread
1 cup of channa dal
1 spoon chilli powder
1/4 spoon corriander powder
salt to taste
Oil for frying
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Ingredients:
Soya sauce 3 tbsps.
White vinegar 4 tbsps.
Ginger, ground ½ tsp.
Fish pieces 16 nos.
Flour 2 tbsps.
Lemons 2 nos.
Oil for frying As required
Salt & Pepper As required
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Ingredients:

Tomatoes medium size (organic) – 3 nos
Onion medium size – 2 nos – chopped
Green Chilli – 3 nos – slit
Fresh Green Dhania (corriander) – 1/4 bunch
Garlic – 6 nos
Ginger – 1/2 inch
Whole Jeera (cummin seeds) – 1 table spoon

Method:
Put two table spoon oil in the Kadai.
Add whole zeera when the oil is hot.
After the zeera splutters add green chillies.
Then add onions and mix.
After this add the whole tomatoes.
When onions start becoming little dark pink col switch off the gas.
Take it out in the grinder and add the garlic and ginger and salt. Grind into fine paste.
You can season with mustard seeds (in hot oil put the mustard seeds and curry leaves and hing)

This can be served with dosa/idli/chappatti.
Can be used as a dip for chips / vegetables with/without the seasoning if your like.

4 medium-sized onions (about 1 lb), peeled and quartered
2 Tbsp. chopped fresh ginger root
2 Tbsp. ground coriander
3/4 tsp. red pepper, or to taste
2.5 C. plain yogurt
0.5 C. sour cream
1 Tbsp. Kosher salt

MARINADE
Put all the ingredients in the container of a blender or food processor, and process until the ingredients are finely pureed.

3 lb. lean boneless lamb, preferably from the leg (marinade)
1/3 C. ghee, or 0.5 C. (one stick) melted sweet butter

Cut the meat into 1.5″ cubes and place them in large bowl.
Pour the marinade and the ghee over it.
Mix thoroughly to coat the meat pieces with the marinade.
Cover, and let the meat marinate for at least 30 MINUTES at room temperature, or 2 HOURS in the refrigerator.
(Remove from the refrigerator about 30 MINUTES before you are ready to cook the meat.) T
ransfer the meat, along with the marinade, to a heavy-bottomed pan (preferably one with a non-stick surface).
Place the pan over medium-low heat, and gently bring the contents to a boil.
Reduce heat, and simmer, covered, until the lamb is very tender.
The lamb is done when a fork or thin skewer pierces it without any resistance (about 2–2.5 HOURS depending upon the heat, pan used, and above all, the quality of the meat).
Stir frequently to prevent the sauce’s sticking to the bottom of the pan and burning.

4 Tbsp. ghee, or 2 Tbsp. sweet butter mixed with 2 Tbsp. light vegetable oil
1 Tbsp. minced garlic
1 Tbsp. black cumin seeds, crushed, or 2 tsp. ground cumin
2 tsp. ground cardamom
1 tsp. Mughal garam masala
1 C. heavy cream
milk or water if needed

Heat the oil in a small frying pan over high heat.
When it is very hot, add the garlic, and stirring rapidly, fry for 15 SECONDS.
Immediately add the cumin, cardamom, and Mughal garam masala.
As soon as the spices begin to sizzle and release their fragrance (about 3–5 SECONDS), turn off the heat and pour the perfumed butter, along with the spices, over the meat. Add the cream, and stir to distribute the ingredients. Let the meat rest at room temperature for 2 HOURS.
When ready to serve, check for salt, then reheat the meat until piping hot, and serve.

Ingredients:
Lamb (undercut) 1 kg.
Peppercorns 10 nos.
Pepper powder ¼
tsp.
Worcetershire sauce
2 tsps.
Bay leaves As
required
Ghee 4 tsps.
Salt To Taste
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1 kg peeled prawns
30 ml coriander seed
15 ml cumin seed
1 kg crushed tomatoes
14 crushed garlic cloves
6 bay leaves
5 cm finely chopped fresh ginger
2 1/2 ml ground black pepper
2 1/2 ml cardamon seed
2 1/2 ml cinnamon
2 1/2 ml cloves
2 1/2 ml cayenne
10 ml ground mustard seed
15 ml turmeric
250 ml wine vinegar
2 medium onions
2 medium potatoes
15 ml butter
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Ingredients:
Babycorn 400 gms.
Green chilies 8-10 nos.
Soya Sauce 2 tbsps.
Maida 2 tbsps.
Cornflour powder 3 tbsps.
Ajinomoto 2 stocks
Spring onions 1 1/2 tbsp.
Garlic,finely chopped 1 tbsp.
Oil To fry
Salt To taste
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Ingredients :  
 
25o gms minced Mutton
1 onion
3-4 green chillies finely chopped
1/2tsp Ginger garlic paste
1/2tsp black pepper powder
1boiled & mashed potato.
Slice of bread
bread crumbs
1egg
Salt
Oil.

Method :

Heat oil in a wok.
add chopped onions,when it becomes soft add green chillis,Ginger garlic paste.
stir for a minute,then add Mutton & salt.
Stir continuosly till the Mutton is done.
add pepper.
Take it out of the flame & let it cool.
Add mashed potato & mix it well.
U can add bread slice which works as a binder.
Make flat cutlet with help of your palm.
Dip the cutlet in the beaten egg & wrap it in bread crumbs & then shallow fry.
It should look golden brown.
Serve hot with tomato sauce as a starter