• Onion, 2 thinly sliced.
• Chillies 3, seeded and chopped.
• Tomato 1, peeled, seeded and chopped.
• Ginger, 8 cm (3 in) fresh tuber
• Garlic 3 cloves, smashed and chopped
• Lemon juice, 1-2 Tbsp
• Paprika, ½ tsp
• Ground cumin ½ tsp
• Cayenne pepper  ¼ tsp (optional)
• Salt.

1. Add the rinsed onions and the remaining ingredients to a blender or food processor and pulse until well blended but still chunky.
2. Adjust seasoning, chill for a...

• Chicken, 1.5 to 2 kg (3 - 4½ lb).
• Yogurt, 120 ml (½ cup).
• Lemon juice, 80 ml (1/3 cup).
• Garlic, 3 cloves minced.
• Ginger, 1 Tbsp minced.
• Salt.
• Ground cumin, 1 tsp.
• Ground cardamom, ½ - 1 tsp.
• Cayenne pepper, ½ to 1 tsp.
• Safron, a few strands crushed for maximum effect.

1. Cut the chicken into serving sized peices and pierce the meat all over with a fork then cut the meat diagonally about ½ cm (¼ in) deep in three places.
2. In a large bowl, mix the rest of the ingredients . Allow th...

• 2 tbsp olive oil
• 1 red onion, thinly sliced
• 1 tsp each cumin seeds and coriander seeds
• ½ tsp fennel seeds
• 1 x 400g can chickpeas, rinsed and drained
• Juice ½ lemon
• 1 tbsp tahini paste
• 2 tsp finely chopped coriander
• Pitta bread, to serve

1. In a kadai, wok or other pan, heat 1 tbsp of the oil, then fry the onion until soft and lightly browned. Remove from the heat and set aside to cool while you prepare the rest of the ingredients.
2. Toast the spices for a couple of minutes on a low heat ...

Topped with a crisp caramel wafer.

• 1 ripe mango (pulp only)
• 2 ripe Bananas (peeled & chopped)
• 45 ml (3 tbsp) Lemon Juice
• 120 ml (½ cup) Orange Juice
• 125 gm (4¹/₅ oz)Caster Sugar
• 2 tbsp Triple Sec (e.g. Cointreau™)
• 1 tbsp Hot Water
• 3 Gelatin Leaves or 6 gm (¹/₅ oz) gelatin granules
• 180 ml (¾ cup) Thick Cream/Whipping Cream

1. Make a puree of  mango pulp, banana, sugar, lemon & orange juice by whatever means. (Processor, fork, sieve, potato masher all work well.)
2. Add the gelatin...

• 2 medium white onions finely sliced
• 1 small beet julienned
• 2 tablespoons sea salt
• pinch of asafoetida
• 60 ml (1/4 cup) white vinegar
• 2 teaspoon sugar

1. Finely slice the onion and place in a large bowl
2. Julienne the beet and place this in the same bowl with the onion.
3. Sprinkle 2 Tbsp of the kosher salt over the onion and beet and leave for 30 minutes.
4. Squeeze the vegetables to remove excess water and place on a plate with a couple of sheets of absorbent paper.  Lay another sheet on top a...

Kashmiri Chutney is very like the pastes of SE Asia (Lao, Cambdia and Thailand) in consistency and as a moist condiment to use for just about anything. It's flavoursome and hot (spicy)

• 160 ml (2/3 cup), Sugar
• 230 gm (1/2 lb), Ginger   
• Salt to taste
• 230 gm (1/2 lb), Carrots, peeled
• 470 ml (1 pint), Malt vinegar
• 1/2 tsp, Black mustard seed  
• 230 gm (1/2 lb), Garlic 
• 20,Thai chillies (phrik chi fah), stems removed.

1. Homogenise the ginger, carrots, garlic and chillies into a pas...

• 1.4-1.8 Kg (3-4 lbs) fresh mango
• 1.1 Kg (2½ lbs) finely granulated sugar
• 3.4 litres (7¼ pts) water
• 1½ tsp acid blend
• ½ tsp pectic enzyme
• 1 tsp yeast nutrient
• ¼ tsp tannin
• Montrachet or Champagne wine yeast

• 3 cups flour
• 5 tbsp. melted ghee or margarine
• 1 tbsp. Sugar
• 1 tsp. salt
• 1 cup water or warm milk
• 3-6 tbsp. oil(or ghee) to coat and to cook

1. Mix flour, sugar and salt with melted ghee, slowly add water and knead to form a smooth soft dough.
2. Divide into tennis ball size portion (8 pieces), rub with oil, cover and let it rest for a couple of hours.
3. Oil the work top and work each ball into a very thin sheet - first flatten with your oiled palms, then thin further by pulling the e...

• 4-5  potatoes, boiled and peeled
• 1 teaspoon red chillie powder
• 6-7 curry leaves
• 1 teaspoon mustard seeds
• 1 tablespoon vegetable oil
• ¼ tsp Turmeric
• Pinch of salt
• Pinch of Asafoetida powder

1. Submerge potatoes in a pot of cold water and bring to the boil. Boil for approximately 10 minutes. Drain the hot water from the potatoes and allow to cool until manageable.
2. Peel the potatoes. Cut into 2.5 cm (1-in) ...

• 600 ml ( 2½ cups) milk
• 60 ml (¼ cup) milk powder
• 120 ml (½ cup) condensed milk
• 60 ml (¼ cup) sugar
• 240 ml (1 cup) non-fibrous mango pulp *

• 1 ¼ cups evaporated milk
• 1 ¼ cups sweetened condensed milk
• 1 (16 ounce) container frozen whipped topping, thawed
• 4 slices white bread, torn into pieces
• 1/2 teaspoon ground cardamom

1. Combine evaporated milk, condensed milk and whipped topping in a blender and blend in pieces of bread until smooth.
2. Pour mixture into a 9x13 inch baking dish or two plastic ice cube trays, sprinkle with cardamom and freeze for 8 hours or overnight.

• 240 ml (1 cup) of heavy whipping cream
• 475-590 ml (16-20 fl oz) of Mango pulp from can of Mango pulp  or you can use 6 fresh mangoes to make pulp, will have to add some sugar (about 1/2 cup) to this if using fresh mangoes)
• 120 ml (½ cup) lime juice
• 2 small packets of unflavoured gelatin
• 4 eggs
• 240 ml (1 cup) milk
• 120 ml (½ cup) hot water
• 1/2 cup sugar (can use 3/4 cup if mango pulp is not too sweet)
• Pinch of salt

1. Soak the gelatin in hot water keep it aside.
2. Separate egg yolk and...

• Onions, finely chopped
• 4 medium sized potatoes
• 3 tbsp of peas
• 6 beans
• 1 carrot
• ½ tsp cumin seeds
• ¼ tsp turmeric powder
• ½ tsp red chillie powder
• 1 Lemon
• 1 sprig Cilantro, chopped
• salt to taste
• oil

• 2 garlic cloves
• 1 cm (½ in) ginger
• 2 green chillies

• Use commercial frozen or homemade puff pastry.

1. Cook the potatoes, peas, beans & carrot and mash the potatoes coarsely.
2. Heat oil in a pan and put cumin seeds ...

• 1 cup besan (chickpea flour)
• 1 ½ tsp plain flour (atta or maida)
• 2 ½ cup buttermilk (mixture of yoghurt and water mixed to a medium consistency)
• ½ tsp turmeric powder
• salt to taste

• ½ cup grated coconut (fresh or frozen)
• ½ cup finely chopped fresh cilantro/coriander
• 1 Tbsp minced ginger
• 2 hot green chillies, minced
• 6-7 garlic cloves minced finely
• salt

• 1-2 Tbsp oil
• 2 tsp mustard seeds
• pinch of asafoetida
• 6 Curry leaves

1. In a bowl, combine all the ingredients for t...

• 1 cup Maida (refined wheat flour. Subst cake flour)
• 1 cup Atta (whole meal wheat flour)
• 1 tbsps 0il
• salt to taste
• water
• Onion 1 cup roughly chopped
• Poha 1 cup (cooked beaten dry rice flakes)
• Chillies 3 green (finely chopped)
• Salt
• Turmeric powder ½ tsp
• Chilli powder ½  tsp
• Chat masala ½ tsp
• Cumin powder ½ tsp
• Cilantro/Coriander leaves finely chopped
• oil for frying

1. Mix the flours together and  rub in the oil and mix well with salt and add enough water to knead it into a soft d...

• Paneer (Indian curd cheese) – 450 gm (1 lb)
• Besan – 2 cups
• Cumin seeds – 1 tsp
• Red chillie powder – 1 tsp
• Turmeric powder – 1 tsp
• Green chutney – 1 cup
• Chaat masala– 1 tbsp
• Water (added to the dry constituents, slowly, to make the batter)
• Cooking oil
• Salt

1. Cut the paneer in 5 cm (2x2 in) square thin slices 0.5 cm (1/4 in).
2. Prepare a batter by mixing flour, salt, red chili powder, turmeric and a pinch of baking soda in a bowl. Blend to create a thick batter.
3. On the paneer...

• 10 long, green or yellow chillies, slit and deseeded
• 1 cup chickpea flour
• water (dependent on final consistency of batter)
• 1/4 tsp baking soda
• 1/2 tsp salt
• Oil for frying

1. Heat oil in a fryer or wok over high heat Temp 185oC (350F). In a large bowl, combine chickpea flour, bicarbonate of soda, salt and water to form a thick paste of pouring consistency.
2. Dip each chillie in the batter. Coat well and carefully slide into the hot oil. Fry on high for 3-4 minutes, turning occasionally ...

• 2 cups Besan (gram flour)
• 5 stalks Green Onions
• 1 finely chopped Green Chilli
• 1 bunch leaves finely chopped Coriander/Cilantro
• 1 tsp Carom seeds
• 1 tsp Black Pepper Powder
• 1/2 tsp Red Chillie Powder
• 1 tsp Chat Masala
• 1 tsp Coriander Powder
• 1 - 1.5 cup water to make batter
• Oil for cooking
• Salt to taste
• 1/4 tsp baking powder

1. Put all the ingredient...

• Puff Pastry Sheets – 1 pkg (1 pkg has 2 sheets) or preferably a light short pastry.
• For the filling:
• Paneer – 200gm (~7 oz), crumbled
• Oil – 1 tbsp
• Turmeric  Powder – 1/4 tsp
• Red Chillii Powder – 1/4 tsp
• Cumin  Powder – 1/4 tsp
• Chat Masala – 1/2 tsp
• Amchoor (Mango Powder) – 1/4 tsp
• Salt – to taste
• Cilantro – to taste, chopped

1. Pull out a package of Puff Pastry Sheets to defrost on the counter for 40 minutes.
2. Meanwhile, work on the filling. Preheat oven to 205^oC (400F...

• 1 cup - shallots, peeled
• Okra
• Salt
• 1/2 tsp - chillie powder
• 1/2 tsp - turmeric powder
• 1/2 tsp - mustard seeds
• 1/2 tsp - cumin
• 2 tbsp - oil

1. Heat oil in a pan and temper mustard seeds and cumin.
2. Add shallots and fry for a couple of minutes.
3. Add chopped okra, salt, turmeric powder, chilli powder and fry till okra gets roasted.
4. Serve with rice or roti.

All Rights reserved © Sailus Kitchen. Used with kind permission.

This bright and light rice is a common food and treat during some festivals. It's refreshing with the tang of tamarind and there are a number of variations that use different ingredients for the sour aspect. Green mangoes, sour pomegranite juice or lime are other alternatives and can be used with confidence if tamarind is not an ingredient you have access to.

• 2 cups - rice
• 3-4 tsp - tamarind paste
• Salt to taste
• 4 - g...

• 6 eggs
• 2 onions chopped
• 2 tomatoes chopped
• 2 tsp chillie powder
• 1 tsp coriander powder
• A few coriander leaves chopped
• 1 tsp ginger paste
• 1 tsp garlic paste
• a little garam masala powder (personal pref dependent on strength of masala)
• Salt to taste
• 2 tsp oil

1. Boil the eggs and shell them.
2. In a pan heat the oil and sauté the onions till brown.
3. Add the ginger and garlic paste and sauté for a few minutes.
4. Add the chopped tomatoes, chilli powder, coriander powder, spice powder/garam masala ...

• 2 cups - red kidney beans (rajma)
• 15 - cashewnuts
• 2 tbsp - sunflower seeds (charoli/chironji)
• 1&1/2 tbsp - poppy seeds (khuskhus/posto)
• 1 tsp - caraway seeds (shahi jeera)
• 8 - green cardamoms
• 6 - black cardamoms
• 4 - cloves
• 2 inch - cinnamon sticks
• Saffron (kesar), a pinch
• 1/2 tsp - kewra water
• 2 tbsp - pure ghee, also to shallow fry
• 1 inch - ginger, chopped piece
• 10 cloves - garlic, chopped
• 6 - green chillies, finely chopped
• 4 tbsp - mawa (khoya), grated
• 1 tsp - white pepper powder
• Salt to...

• 240 ml (1 cup) milk powder
• 60 ml(1/4 cup) All Purpose flour
• 60 ml (1/4 cup) room temperature whole milk
• 3 tablespoons Ghee
• Pinch of baking soda
• 420 ml (1 3/4 cup) sugar
• 360 ml (1 1/2 cup) water
• 2 coarsely grounded cardamom seeds
• Oil for deep-frying

1. In a large pan, add water, sugar, and ground cardamom seeds (for aroma) and bring it to boil.
2. Keep stirring the syrup until the sugar is dissolved.
3. Keep the syrup aside and prepare the dumplings.

1. In a bowl, mix milk p...

• 1 cup All Purpose flour
  
• 1/4 teaspoon salt
• 2 tablespoons oil
• Approximately 1/2 cup chilled water

• 1 cup green peas
• 1 teaspoon oil
• 1 tablespoon coriander powder
• 1 teaspoon fennel seed powder
  
• 1 teaspoon red chili powder
• 1 teaspoon shredded ginger
• 1/2 teaspoon mango powder
• 1/2 teaspoon salt (personal pref)
• Oil to deep fry

1. Add the flour, salt and oil in a bowl and mix it well.
2. Add the chilled water slowly, mixing with your fingers as you pour the water.
3. Do not...

• 240 ml (1 cup) Yoghurt
• 120 ml (1/2 cup) bathua
• 1 tsp. roasted cumin seeds*, coarsely ground
• Salt to taste. (black salt is commonly used but has many reported cases of fluoride poisoning associated. Not recommeded.)
• Red chillie powder to taste
• You can add 1-2 chopped green chillies. In this case , reduce red chillies

1. Boil bathua or steam...

• 240 ml (1 Cup) curds
• 1 potatoes, boiled peeled and cut into cubes
• 1 tbsp chopped coriander leaves
• 1 green chillie, chopped fine
• 1/2 tsp roasted ground cumin seeds
• 1/4-1/2 tsp red chillie powder
• 1/2 tsp chaat masala
• salt to taste

1. Whisk curds, add the salt, red chillie powder, chaat masala and mix well. Taste and adjust seasoning.
2. Add the potatoes, green chillie and coriander leaves. Mix well.
3. Transfer to a serving bowl. Garnish with roasted cumin powder.
4. Refrigerate until required. ...

• 60 ml (1/4 cup) chickpea flour
• 120 ml (1/2 cup) water
• ghee for frying
• salt
• pepper

1. Make a pouring paste of the besan and water.
2. Heat ghee and drop paste into hot ghee through a slotted spoon to get little drops falling at a time (these are boondhi).
3. Remove the drops when golden brown and dry on a paper towel to remove extra oil.
4. Soak the drops in warm water.

• 480 ml (2 cups) plain yogurt
• 5 cloves garlic (less if large cloves), peeled and minced
• 1-2 green chillies minced
• A bunch of cilantro leaves minced
• Salt to taste
• 1/2 tsp. mint

1. Mix all ingredients and transfer to a serving bowl.

• 480 ml (2 cups) plain yogurt
• 240 ml (1 cup) grated carrots parboiled
• 1 green chilli-finely chopped (optional
• 1/2 tsp. black salt available in our store
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. coarsely ground, roast cumin seeds (dry roast in microwave or in a wok or frying pan

1. Mix all ingredients and transfer to a in a serving bowl.

• 480 ml (2 cups) shredded cabbage parboiled
• 120 ml (1/2 cup) grated coconut
• 480 ml (2 cups) plain yoghurt
• Salt to taste
• 1 tsp. ghee
• 1 tsp. mustard seeds
• 5-6 curry leaves
• 2 whole red chillies-broken up into small pieces.

1. Mix yogurt, salt, cabbage. Place in a serving bowl.
2. Heat oil in a small pan and add mustard seeds, curry leaves. When seeds splutter, add red chillies. Stir for a few seconds.
3. Pour over the raita. Serve chilled

• 240 ml (1 cup) boondi (recipe available here)
• 480 ml (2 cups) plain yoghurt
• Salt, black pepper, sugar to taste
• 2 tbsp. cilantro minced

1. Mix all ingredients and transfer to a in a serving bowl.

• 1 small beetroot, boiled, peeled and diced
• 120 ml (1/2 cup) grated coconut
• 480 ml (2 cups) plain yoghurt
• Salt to taste
• 1 tsp. ghee
• 1/2 tsp. mustard seeds
• 1 tsp. black gram or urad/urd/urid dal
• 5-6 curry leaves
• 2 whole red chillies-broken up into small pieces.

1. Mix yogurt, coconut, salt, beetroot. Place in a serving bowl.
2. Heat oil in a small pan and add mustard seeds, curry leaves and gram dal. When seeds splutter, add red chillies. Stir for a few seconds.
3. Pour over the raita. ...

• 4 large ripe bananas lemon juice
• 1 teaspoon cumin seeds
• 240 ml (1 cup) yogurt
• 3 tablespoons freshly grated or desiccated coconut
• 1/2 teaspoon salt
• 2 teaspoons sugar

1. Slice the bananas and sprinkle with lemon juice.
2. Roast cumin seeds in a dry pan, shaking or stirring constantly until brown. Crush or grind.
3. Combine the yogurt with all the ingredients except the banana. (If desiccated coconut is used, moisten it first by sprinkling with about 2 tablespoons water and tossing it wit...

• 3 medium onions
• Salt and black pepper to taste
• 240 ml (1 cup) yogurt
• 1 teaspoon finely grated fresh ginger
• 2 medium tomatoes, peeled and chopped
• 3 fresh green chilies, seeded and chopped
• 3 tablespoons chopped fresh cilantro or coriander

1. Cut the onions into thin slices, sprinkle with the salt and set aside for 20 minutes.
2. Squeeze out as much liquid as possible.
3. Mix together the yogurt and ginger, then fold in the onions and the rest of the ingredients.

• 1 large bunch spinach
• 2 teaspoons ghee or oil
• 1 teaspoon black mustard seeds
• l teaspoon cumin seeds
• 1 teaspoon ground cumin
• 1/2 teaspoon fenugreek seeds
• 1/8 teaspoon chili powder (optional)
• Salt and black pepper to taste
• 480 ml (2 cups) yogurt

1. Wash spinach thoroughly in several changes of water. Remove any tough stems and put the leaves into a saucepan with very little water. Cover and steam over low heat until spinach is tender. Drain and chop finely.
2. In a small pan heat ghee or...

• 2 green cucumbers
• Salt and black pepper to taste
• 2 tablespoons finely chopped spring onion
• 480 ml (2 cups) yogurt
• 1'/2 teaspoons roasted cumin seeds (optional)
• Garnish:
• 1 tablespoon chopped fresh coriander or mint

1. Peel the cucumbers, halve them lengthways and remove the seeds. Cut the cucumbers into small dice, sprinkle with salt and leave for 15 minutes, then drain away liquid and rinse the cucumbers quickly in cold water. Drain well.
2. Combine with onion, yogurt, lemon juice an...

• Mashed potatoes    1 cup
• Chopped onion    1/4 cup
• Chopped green chilli    1
• Big Bread slices    6
• Red chilli powder     1/4 tsp.
• Turmeric powder     1/4 tsp.
• Garam masala powder 1/4 tsp.
• Mango powder    1/4 tsp.
• Dry fenugreek leaves     1 tsp.
• Salt to taste     
• Vegetable oil for deep frying     

1. Mix mashed potatoes, chopped onion, green chilli, red chilli powder, turmeric powder, garam masala, mango powder, fenugreek leaves and salt. Knead to make a smooth dough.
2. Divide ...

• 1x 8-ounce carton plain yogurt
• 80 ml (1/3 cup) chutney, (Commercial Chutneys work well in this recipe. If you would like to explore other chutneys, have a look here and be astounded)
• 2 tablespoons cooking oil
• cooking oil
• 1 green onion, sliced
• 1 1/2 teaspoons curry spice blend of your choice

1. Place pork, lamb, or chicken in a plastic bag set into a shallow dish.
2. For marinade, combine ingredients.
3. Pour over meat.
4. Close bag.
5. Marinate in refrigerator 6 hours or overnight, turning bag occ...

Idli made with Cream of Rice or Idli Rava is arguably a lighter and more delicious product more typical of a home cooked idli rather than the common restaurant idli made with semolina (Sooji). In fact they're both great products and it comes down to a personal preference or possibly material on hand.

Ingredients   

• 480 ml (2 cup)    Idli rava (cream of rice)
• 240 ml (1 cup)    Urad dal, white lentil or white dal (whole)
• 2 tsp    Salt (preferably kosher)
• ½ tsp    Fenugreek seeds
• 480 ml (2 cup)  ...

• 340 gm (12 oz)  bread, cut in squares or triangles
• 115 gm (4 oz) butter
• 230 gm (8 oz) Demerara sugar
• 230 gm (8 oz) golden syrup
• little milk

1. Put the sugar, butter and syrup into a frying pan, and boil until golden brown.
2. Dip the squares of bread in milk, then put into pan and heat them.
3. Pile them up on a hot dish and serve  with whipped cream.

• 2 cup semolina (suji)
• 1 cup sour curd (dahi)
• 1/2 tsp salt (namak)
• 1 tsp mustard seeds (rai)
• 10-12 curry leaves (kadi patta)
• 1 tsp bicarb soda or Eno Fruit Salts
• 2 tsp oil

• 1 cup pea seeds (matar)
• 1/2 tsp salt (namak)
• 1/2 tsp red chilly powder (lal mirch)
• a pinch turmeric powder (haldi)
• 1/2 tsp coriander powder (dhania)
• 1 tsp oil

1. Mix salt and yogurt in semolina and make a thick batter using water.
2. Cover it and leave for 1 hour.
3. Boil potatoes, peel and mash properly.
4. B...

• 1/4 cup red lentils
• 1/4 cup yellow moong dal (Whole green gram )
• 1/8 cup masoor dal (red gram )
• 1/8 cup channa dal (chickpeas )
• 1/4 teaspoon Garam masala powder
• 3/4 cup onion (finely chopped)
• 1/3 cup tomatoes (chopped)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 4 tablespoon ghee
• salt to taste

• 3-4 hot green chilies
• 1/2 teaspoon cumin
• 1/2 teaspoon mustard seed
• 2/3 teaspoon garlic paste
• 2/3 teaspoon ginger paste
• 2 tablespoon coriander (chopped)
• 1/2 thickly chopped onion

• Black Beans – 1, 15 oz can, drained and rinsed
• Olive Oil – 1 tbsp
• Onions – 1/2 cup, chopped
• Garlic – 2-3 cloves, chopped
• Mushrooms – 1/2 cup reconstituted Chinese mushrooms, chopped
• Bell Pepper/ Capsicum – 1/2 cup, chopped
• Taco Seasoning – 1 tbsp or to taste
• Shredded Carrots – 1/2 cup
• Whole Wheat or Whole Grain Bread – 1 slice
• Cooked Brown Rice – 1 cup
• Corn  kernels– 1/2 cup
• Fresh ground black pepper
• Salt
• Pickled mild chillies – (optional)
• Soy Granules �...

This is a very mild Masala and is suitable for addition to most basic food elements. There is no chillie and most of the ingredients are modestly stable. A jar stored out of light and in the cool should retain a satisfactory bouquet for several months. Stored in the freezer it will remain potent indefinitely.

Ingredients:

• 16 tablespoon coriander seeds
• 4 1/2 tablespoon white cumin seed
• 2 tablespoon fennel seeds
• 2 tablespoon fenugreek seeds
• 2 pieces cassia bark
• 2 tablespoon cloves
• 3 bay leaves ...

• 1 cup of Chick Peas (Kabuli Chana) (soaked overnight in warm water)
• 1 Onion (finely chopped)
• ½" piece of Ginger (Adrak) (grated)
• 1 teaspoon Garlic Paste
• 1 Tea Bag (optional - this is to give the black colour)
• ½ tsp. of Cumin Seeds
• 2 tsp. of Red Chilli Powder ( to taste)
• ¼ tsp. of Turmeric Powder
• 1 tbsp. of Coriander Powder
• 1 tsp. of Cumin Powder
• Salt (to taste)
• 2 tsp. of Chana Masala
• 2 tsp. of Dry Mango Powder (Aamchoor Powder)
• 2 tbsp. of Cooking Oil
• 1/2 cu...

• Mixed, finely chopped vegetables - 4 cups
• Lemons - 6 large
• Red chilli powder - 1/2 cup
• Salt to taste (gen requires a large amount)
• 1/2 cup Oil
• Mustard seeds - 1/2 tsp.
• Fenugreek - 1/2 tsp.
• Cumin seeds - 1/2 tsp.

1. Dry roast and powder the fenugreek and cumin.
2. Wash and scrape the outer skin and dice vegetables into small pieces. Pressure cook vegetables till one whistle, or steam cook until just soft. Allow to cool. Pat dry with toweling to remove any excess moisture.
3. Mix toget...

• Tomatoes - 1 Kg( ~2 1/4 lb)
  
• Haldi (turmeric) - 2Tbsp
• Ginger chopped finely - 25 gm(~1 oz)
  
• Red chilli powder - 2 Tbsp
• Whole dry red chillies - 4
• Lemon juice - 240 ml (1 Cup)
• Sugar - 240 ml (1 Cup)
• Mustard oil - 240 ml (1 Cup)
• Salt to taste
• Jeera (cumin seeds) - 2 teaspoons
• Methi daana (fenugreek seeds) - 1 teaspoon

1. Dry roast and coarse grind the cumin and methi.
2. Clean tomatoes and cut into small pieces.
3. Chop ginger finely.
4. Dry roast jeera and methi seeds and grind coarsely.
5. Heat...

• 3 medium carrots peeled
• 1 medium caulifower stalks removed
• 120 ml (1/2 cup) salt
• 180 ml (3/4 cup) red chillie powder (variable)
  
• 1 tbsp. turmeric
• 240 ml (1 cup) lemon juice
• 240 ml (1 cup) jaggery grated

1. Cut carrots lengthwise into four, or six, if very thick. Cut lengths into 4 cm (~1 1/2 in) stubs. Keep aside. Separate cauliflower florets. Break to halves if very big. They should match size of carrot pieces.
2. Add chilli, salt, turmeric. Toss well. Transfer to a clean dry bowl. Kee...

• Urad Daal washed 250 gm,
• Water 1 litre
• 1 Medium sized Onion finely chopped
• Ginger - chopped into small pieces,
• Chopped Green coriander 2 Tablespoons
• Chopped Green chillies x 2
  
• Cumin seed, 1/2 tsp dry roasted
• Salt, 1/2 tsp.,
• Cooking Soda (Soda-bicarb), 2 pinches
• Oil for frying
• Yoghurt, 500 gm

1. Soak the Daal in plenty of water and leave it for about 3 to 6 hours or overnight
2. Drain the water and grind the Daal.
3. You may need to add water while grinding (Do not add too much of water)
4. O...

• 2 Cup Plain Dahi (Yogurt)
• 1/4th tsp. turmeric powder
• 1tsp Cumin (jeera) seeds
• 1 tsp Mustard Seeds
• salt to taste
• Red chillie powder to taste
• Finely chopped coriander leaves.
• 1/2tbsp oil

1. Blend the yoghurt with the hand blender lightly.
2. Take a small fry pan and heat the oil in it.
3. Add the Mustard Seeds in it to sizzle.
4. Now add the Cumin Seeds to sizzle.
5. Once the Mustard Seeds and Cumin Seeds start crackling add the chilli powder
6. Add the haldi (turmeric)
7. T...

• Green Coriander 1/2 Bunch Finely Chopped
• Mint 1/2 Bunch Finely Chopped
• Green Chilli 1 Finely Chopped
• Yoghurt 750 ml (3 Cups)
• Jeera (Cumin Se...

• 2 medium sized Potatoes
• 1/4 teaspoon Chilli powder
• 1/2 teaspoon Chaat Masala (optional)
• 2 cups Yoghurt
• 1/4 cup Water
• 1/4 teaspoon Pepper ...

• 1 litre Milk
• 1 table spoon curd (yogurt)

1. Heat the milk in a heavy sauce pan to 80^oC (176^oF).
2. Allow it to cool down  to 40^oC (105^oF).
3. In a cup take some of this warm milk and add the yoghurt and stir it well.
4. Pour the prepared cup into the rest of the warm milk, stir and allow to sit undisturbed.
   
5. Place it in a warm place  overnight or for 5-6 hours at least. During the setting period do not move the container at all.
6. Once it is done transfer the container to refrigerator.
7. You ca...

• 1 tomato
• 1onion
• 4 cloves garlic
• 1 inch piece ginger
• 4 dry red chillies ( seeds removed)
• 120 ml (1/2 cup) Yoghurt
• Almonds 10
• Cashews 10
• 2 tbsp. oil
• 1/2 tsp. red chilli powder
• 1/2 tsp. Coriander Powder
• 1/4 tsp. turmeric powder
• 3-4 pinches asafoetida
• 1/4 tsp. garam masala
• salt

1. Take all the dry ingredients  and grind to a powder.
2. Heat oil in a non stick pan and add the powder and yogh...

• Grated boiled potatoes.
• Chopped coriander
• Turmeric powder
• Ginger-Garlic paste
• Cumin seeds
• Red chillie powder
• Broken cashews
• Coriander powder
• Salt
• Bread crumbs
• Lime
• All purpose flour
• Chopped boiled vegetables.

1. Place the chopped boiled vegetables in a muslin cloth and exclude any visible moisture by squeezing the contents. It's important to remove excess moisture because the mix will be fried eventually.
2. To a small amount of hot oil in a pan add the cumin seeds. Saute briefly.
3. Add the b...

• King prawns (de-veined and cleaned): 250 gm

• Yogurt: two tbsp
• Ginger paste: one tbsp
• Garlic paste: one tbsp
• Lime juice: one tbsp
• Kashmiri chilli powder: one tsp
• Tandoori masala: one tbsp
• Salt (as preferred)
• Wooden skewers (soaked in water 30 minutes before grilling): 6 to 8
• Oil: to grease the grill
• Fresh lime.

1. Mix all the ingredients together and marinate the prawns. Keep aside for 10 minutes
2. Thread on the skewers (about six on each), oil the grill and when hot, place the pr...

• 2 tablespoon cashew nut pieces; broken
• 1 tablespoon peanuts; roasted, skinless
• 1 tablespoon coconut flakes; unsweetened
• 1 teaspoon white poppy seeds
• 1 medium onion
• 1 ginger piece; fresh 1/4
• 2 large garlic cloves
• 1 green chilli pepper; deseeded if desired
• 3 tablespoon vegetable oil
• 1/2 teaspoon black mustard seeds
• 8 dried curry leaves; up to 10
• 1 teaspoon white sesame seeds
• 1 medium tomato
• 1/4 teaspoon coriander seeds; ground
• 1/4 teaspoon cumin seeds; ground
• 1/2 teaspoon black pepp...

• White Vatana (Whole Dried White Peas) – 2 cups
• Water – 6 cups
• Salt to taste
• Oil – 2 tbsp
• Mustard Seeds – 1/2 tsp
• Cumin Seeds – 1/2 tsp
• Crushed Peanuts – 2 tbsp
• Sesame Seeds – 1 tbsp
• Asafoetida – 1/8 tsp
• Turmeric Powder -1/4 tsp
• Curry Leaves – few
• Ginger – 2 tsp, minced
• Garlic – 3 large cloves, minced
• Green Chillies – to taste, minced
• Onions – 1 cup, finely chopped
• Tomato – 1 large, chopped
• Rasam Powder – 1 tsp
• Coriander Powder – 1 tsp
• Cumin Powder – ...

• Pani Puri/Fuchka  1 packet or make as described in Fuchka
• Potato  1 medium (boiled, peeled and diced)
• Garbanzo Beans  1/4 cup (canned variety is fine)
• Onion  1/4 medium (finely chopped)
• Tomato  1/4 medium, optional (finely chopped)
• Cilantro  5 sprigs (finely chopped)
• Yogurt  1/2 cup (well beaten)
• Chaat Masala  to taste
• Salt  to taste
• Red Chili Powder
• Mint Chutney
• Tamarind Chutney
• Fine (Thin) Sev  1/2 cup

1. Punch a small hole on top of each of the pani puris and place them on the final se...

• 2 medium sized potatoes
• 1 cup mashed paneer, Farmer's cheese, cottage cheese or a medium fat soft cheese
  
• 1 teaspoon salt, (variable)
  
• 1 finely chopped Thai or milder chillie or 1/2 tsp chillie powder
  
• 1/4 teaspoon fresh ground black pepper

• 3 tablespoon all purpose flour (maida, plain flour)
• 5 tablespoons water

• Oil for frying.

1. Mix the flour with water and blend into a very smooth batter.
2. Grate the uncooked potatoes .
3. Dice the  chillie finely.
4. Add the potatoes to boiling wate...

• 250 gms yam (jimikand)
• Oil to deep fry
• 5-6 cloves garlic (lahsun)
• 2-3 whole red chillies
• A few sprigs coriander (dhaniya) leaves
• 1 tbsp coriander seeds
• Turmeric (haldi) powder
• 1 tsp cumin (jeera) seeds
• Salt to taste

1. Cut yam into big pieces and boil till tender.
2. Remove, drain, and cut into medium-thick slices.
3. Heat sufficient oil in a kadai (wok) and deep fry till golden crisp.
4. Peel and wash garlic. Remove stems of red chillies.
5. Clean, wash, and chop coriander leaves.
6. Grin...

• 1 tablespoons mango powder
• 4 tablespoons sugar
• 2 tablespoons chopped cilantro
• 1 litre (4 cups) of sliced squash
• 3 tablespoon oil
• 1/8 teaspoon asafetida (hing)
• 1 teaspoon cumin seed
• 1/2 teaspoon fenugreek seeds
• 1 tablespoon coriander powder
• 1 tablespoon coarsely ground funnel seed
• 1/2 teaspoon turmeric
• 1 teaspoon chillie powder  adjust to taste
• 1/2 teaspoon paprika
• 1 teaspoon salt
• 4 whole red chillie
• 1 tablespoon shredded ginger
• 1 tablespoon lemon juice

• 115 gm (4 oz) garlic, chopped
• 115 gm (4 oz) fresh ginger, chopped
• 1 tablespoon olive oil.

1. In a food processor or with pestle and mortar, combine the garlic and ginger. Adding small amounts of olive oil to facilitate the blending and homogenise after each addition, until it makes a smooth paste.

• 2 cups minced mutton/lamb
• 1 tsp garlic-ginger paste
• 1 tsp salt
• 1/4 tsp powdered black pepper

• 1 Tbsp ginger chopped
• 1Tbsp garlic finely chopped
• 3 cups onions-roughly chopped and ground with ginger-garlic
• 1/4 cup cooking oil
• 1 Tbsp cumin seeds
• 2 bay leaves
• 1/2 tsp garam masala
• 1 Tbsp salt or to taste
• 1/2 tsp turmeric
• 2 Tbsp coriander seeds-powdered
• 1/2 tsp chilli powder
• 2 cups tomatoes-finely chopped coriander leaves and cream for garnish

1. Shape the...

• 1 Kerala banana
• 1 tablespoon grated coconut
• 1 teaspoon sugar
• 2 g kismis (sultanas)
  
• 2 g cashew nuts
• 10 ml ghee
• Ghee  for frying
• mango slices
  

1. Steam the banana till tender. Mash it to a fine paste.
2. Heat frying pan. Add ghee, cashew nut, kismis, grated coconut and sugar.
3. Sauté on a low heat till it turns slightly brown. Keep aside.
4. Take a little of the banana paste in the palm, flatten it, stuff it with grated coconut mixture and roll into elongated shape , then deep fry in ghee. ...

• 1 kg duck , cut into 8 pieces
• 2 tablespoon coriander powder
• 2 tablespoon red chilly powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala powder
• 200 g small onion / sambar onion / shallots, sliced
• 3 tomatoes, sliced
• 40 g ginger - garlic paste
• 6 green chillies, slit lengthwise
• 2 springs curry leaves
• 100 ml coconut oil
• 1 1/2 cup water
• 200 ml coconut milk
• Salt to taste

1. 2 cups grated coconut
2. 50 g small onion / sambar onion / shallots
3. 3 stick cinnamon
4. 5 cloves
5. 10 g black p...

• 1 cup of Eggplant - diced into small pieces
• 1 cup of cleaned/peeled red potatoes - diced
• 1/4 cup beans cut into small pieces
• 1/2 cup raw banana - cut into small pieces
• 1/4 cup radish cut into small pieces
• 2-3 cups of fresh spinach - washed, cleaned and cut into large pieces
• 1 tsp Mustard seeds
• 1/4 tsp Cumin seeds
• 1/4 tsp poppy seeds
• 1-2 green chillies (to taste)
• 2-3 cloves ...

• 1 tablespoons mango powder (amchoor) 4 tablespoons sugar (cheeni)
• 2 tablespoons chopped cilantro (hara dhania)
• 4 cups of sliced squash (kadoo)
• 3 tablespoon oil
• 1/8 teaspoon asafetida (hing)
• 1 teaspoon cumin seed (jeera)
• 1/2 teaspoon fenugreek seeds (dana mathi)
• 1 tablespoon coriander powder (dhania)
• 1 tablespoon coarsely ground funnel seed (saunf)
• 1/2 teaspoon turmeric (haldi)
• 1 teaspoon chili p...

• 1 cup onion
• 3/4 cup fresh coconut
• 1 tsp coriander seeds
• 6-7 red chillies
• 1 tsp jaggery or palm sugar
  
• 1/2 tsp tamarind extract
• 1″ ginger
• Oil
• Salt

1. Heat oil and add coriander seeds. Fry for a minute.
2. Add red chillies, onion and fry till onions are translucent.
3. Add coconut and fry for few minutes.
4. Mix with other ingredients and homogenise to a smooth paste (add a minimal amount of water to help in preparation).

(Click the image above
to view the
Indian Chutney Recipes)

• 1/2 kg (1 lb) ground chicken.
• 2 tsp crushed whole black pepper or black pepper powder
• 2 tsp turmeric
• 240 ml (1 cup) cilantro
• 2 tsp red chilli powder or as per taste
• 1/4 to 1/2 tsp garam masala
• 2.5 cm 1 inch ginger (2.5 cm{1 inch} length and 1 cm {1/2 inch} width)
• 6 large garlic cloves
• 1 egg
• 2 tbsp oil
• salt
• 6 burger buns
• For dressing:- Mayonnaise, spinach and lettuce, beetroot, red onion, mushroom condiment, shallots condiment

1. Put ground chicken in microwave for 3 minutes or until the ...

• 240 ml (1/2 pt)  Ghee OR Vegetable Oil
• 75 ml (5 Tbsp) *Garlic Puree
  
• 60 ml (4 Tbsp) *Ginger Puree
  
• 1200 ml (2 1/2 pt) *Onion Puree
  
• 680 gm (1 1/2 lb) Canned Tomatoes and Juices
• 90 ml (6 Tbsp) Tomato Paste
• 3 tsp Salt
• 2 Tbsp Sugar

• 60 ml (4 Tbsp) Masala Mild Curry Powder
• 2 Tbsp Paprika
• 1 1/2 Tbsp Turmeric

1. Mix the Masala Mild Curry Powder, Paprika and Turmeric with water to make a paste the consisten...

Making Paneer  (~6 mins)

• 60 ml (4 tbsp)Oil.
• 60 ml ( 4 tbsp) Ghee
• Onions. 2 medium size (100 gm) Chopped finely
• Crushed garlic. 2 tbsp
• Crushed Ginger. 2 tbsp
• Paneer pieces (cheese) . 250 gm
• Mushrooms. 400 gm
• Tomatoes.  2 large (150 gm). Finely chopped.
• Garam masala. 1 tbsp
• Chillie powder.  ½ tbsp.
• Cumin seeds. 1 tsp
• Coriander leaves. 1 tbsp Chopped.
• Salt.

1. Heat oil and Ghee in pan and add cumin seeds and sauté to golden brown.
2. Add ginger and garlic pastes.
3. Add garam masala and stir fry for 2-3 minu...

Pig kidneys are ideal for this dish as they are reasonably substantial and easy to trim. The residual flavour is minimal compared to sheep kidneys.

• Pair of pig kidneys
• 2 medium onions
• 6 cloves of garlic
• 2 cm piece of ginger
• 1 ½ tsp Cumin seeds
• 1 tsp Turmeric powder
• 1 tsp commercial curry powder
• ½ tsp of star anise powder
• ½ teaspoon red chillie powder
• ½ teaspoon of ground black pepper
• 45 ml (3 Tbsp) of ghee or oil
• Salt
• Water 300 ml ( 1¼ cups)

1. Dice the onions fairly finely.
2. Peel the...

• 2 large boiled potatoes
• 2 tablespoons oil
• 1/2 teaspoon cumin seeds (jeera)
• Pinch of asafetida (hing)
• 2 teaspoons besan (gram flour)
• 1 bay leaf
• 4 tablespoons yogurt
• 1 teaspoon grated ginger
• 1 teaspoon finely chopped green chilies
• 1 tablespoon coriander powder (dhania)
• 1/2 teaspoon turmeric powder (haldi)
• 1/2 teaspoon paprika
• 1/4 chopped cilantro (hara dhania)
• 1 1/2 cups of water
• salt

1. Boil the potatoes until they are tender.
2. Peel and cube the potatoes.
3. Mix the yogurt, ginger, green chillies, ...

• 3 medium potatoes
• water for boiling
• 1 sma...

• Garbanzo beans 15 oz (425 gm) can (canned works well)  
• Cooking oil: 3 tbsp (45 ml)  
• a. Hing powder: pinch  
• b. Cumin seeds: 1 tspn  (5 ml)
• c. Basan (Gram flour): 1 tspn  (5ml)
• d. Tomato puree: 1 large tomato  
• e. Ginger paste: 1 tspn  (5 ml)
• f. Green chillie finely chopped: 1 tspn  (5 ml)
• g. Turmeric powder: ½ tspn  (2.5 ml)
• h. Chillie powder: ½ tspn  (2.5 ml)
• i. Coriander powder: 3 tspn  (15 ml)
• Salt: 1 tspn  (5 ml)
• Approx ½ cup (120 ml) water.  
• a pinch to ¼ tspn ( 1.25 ml) Garam M...