Mango chutney

Ingredients:

2 tablespoon mustard oil

2-3 tablespoon fenugreek/methi seeds

2 big sized raw mangoes

3 tablespoon turmeric powder

2 tablespoon red chilly powder

2 tablespoon black pepper powder

3-4 tablespoon fennel seeds/saunf


2 glass jaggery

1 glass sugar

4-5 tablespoon salt

Method:

Wash the raw mangoes and let them completely dry. Peel them and then grate them. After grating apply 3 tablespoon salt and turmeric powder to it. Let it dry in sun for 6 hours.

In a kadai, add mustard oil. Let it get heated till smoking point. Then cool it and reheat.

Then add the fenugreek seeds and fennel seeds. Let them flutter for some time.

Add the grated raw mangoes, jaggery and sugar. Mix well. Add salt and mix.

Add the chilly powder and black pepper powder and mix well. Let it simmer for sometime.

You will notice the that water starts separating. Adjust the sugar and salt.

Rajma Masala

Ingredients:

Butter 1tsp

Kastoori Methi Pdr 1pinch

Garam Masala Pdr 1 1/2 tsp

Cumin 2 tsp

Tomatoes Small 3Numbers

Ginger 1Teaspoons

Green Chilies 4Numbers

Garlic And Ginger Paste 4Clove

Salt To Taste

Oil 3Tablespoons

Chili Powder 1Teaspoons

Onions, Finely Chopped 1Numbers

Red Kidney Beans 1Cup

Method:

1.Soak the red kidney beans overnight.

2.Next day, cook in a pressure cooker till done

3.Heat the oil and fry the onions for 5 minutes. add ground garam masala

Add the grounded ginger-garlic paste and chili powder and cook again for 3 minutes.

4.Add the tomato chopped and green chilli to this mixture and cook until well done .

5.Add the mixture to the boiled kidney beans.

6.Add the other spices and salt according to taste and butter.

7.Cook again till 15 minutes until the rajma (kidney beans) gets nice flavor

chicken kofta

1kg chicken Mince
1 tablespoon Ginger Paste & garlic paste,

1 tablespoon Chilli Powder
1 tablespoon Coriander Powder
1 tablespoon Garam Masala
2 tablespoon Cumin seeds
1 teaspoon Chilli Flakes

 salt to taste



2 Onions – Finely Chopped
1 Onion – Coarsely Grinded 
1 tablespoon Ginger Garlic Paste
1 tablespoon Coriander Seeds
3-4 star Anis
2-3 Cinnamon Sticks
1 teaspoon Cloves
3-4 Bay Leaves
1 tablespoon Mustard Seeds
½ - ¾ Can Tinned Tomatoes 
1 tomate 
1 Cup Oil
Salt to taste
1 Handful Coriander Leaves


METHOD
1. Place all the ingredients in a bowl and mix well with hands so all the spices are fully incorporated into the mince
2. Cover with cling film and place in fridge for 2-3hours – overnight works best
3. Make golf size balls with the marinated mince by wetting your hands
4. In a WIDE based non stick pan heat the oil
5. Add ginger garlic paste and onions paste & cook for 4-5 minutes 
6. Next add the finely chopped onions and cook for another 7-10 minutes
7. Next add all the spices except salt and mix well, cook for another 1-2 minutes
8. Next add the chopped tomatoes & paste
9. Lower the heat and add the balls to the sauce – do NOT mix with a spoon but move the pan slightly to make space for more as u are adding
10. Let it cook and after a few minutes the balls will start firming up and leaving water
11. Simmer till cooked through
12. Adjust salt 
13. Add chopped coriander and mix with light hands
14. Remove off heat

dal makhani

Ingredients:

1 cup black lentils (kaali sabut dal) –soak in water for 8 hours and pressure cook till soft

1/2 cup red kidney beans (rajma) – soak in water for 8 hours and pressure cook along with blank lentils till soft

2 tbsp ghee

1 tsp cumin seeds

2 big onions, finely chopped

2 green chillies, slit lengthwise

1 tsp ginger garlic paste

1 tsp kashmiri red chilli powder

1/2 tsp turmeric powder

salt to taste

2 big tomatoes, finely chopped

¼ cup butter

1 tsp garam masala powder

2-3 tbsp malai (cream of milk)

ginger juliennes for garnish

1 Pre-heat ghee in a heavy bottomed vessel. Add cumin seeds and let them splutter. Add the chopped onions and green chillis and sauté the onions till pink.
2 Add ginger garlic paste and fry for 3-4 mts. Add the turmeric pwd, chilli pwd and salt and combine.
3 Add the chopped tomatoes and cook for 5-6 mts. Now add the pressure cooked dals along with a cup of water and mix well till they are well coated with the masala mixture. Cook covered for 3-4 mts on medium heat.
4 Add butter, combine and cook for 5 mts.
5 Add malai and garam masala and mix well. Garnish with ginger juliennes.
6 Serve with hot rotis.

paneer pakoda

ingredients

2 tbsp ginger-garlic paste
1/2 tsp  (ajwain)
a few drops of orange food colour
salt to taste
1/2 tsp chilli powder
2 cups paneer , cut into 2” x 1/2" x 1/2" strips
besan (Bengal gram flour) , dry roasted
oil for deep-frying
1 tbsp chaat masala for sprinkling

Method

1. Combine the paneer strips with the prepared marinade and toss gently till the marinate coats the paneer strips evenly from all sides. Keep aside for 15 minutes.
2. Sprinkle besan on the marinated paneer strips and mix gently so that the besan coats the paneer evenly from all sides.
3. Heat the oil in a kadhai on a medium flame and deep-fry the paneer pieces till golden brown. Drain on absorbent paper.
4. Serve hot sprinkled with chaat masala.

almond halwa

ingredients

1/2 cup almonds powder
1/3 cup milk
4 tbsp sugar
1/4 tsp cardamom (elaichi) powder
3 tbsp ghee

For the garnish 2 to 3 almonds, peeled and sliced

Method.

1. Take almonds with 4 tablespoons of milk to a smooth paste 
2. Heat the ghee in a non-stick kadhai and add the almond purée. Cook over a slow flame while stirring continuously till the mixture turns golden brown (approx. 15 minutes).
3. Boil together the remaining milk with 4 tablespoons of water, add to the almond mixture and cook for 2 to 3 minutes.
4. Add the sugar and cardamom powder and cook till the sugar has dissolved, while stirring continuously.
5. Serve hot, garnished with the almonds.

cabbage kofta

Ingredients:
For Koftas (dumpling):

• 2 cup shredded cabbage (patha gobhi)
• 3/4 cup gram flour or as needed
• 1/2 teaspoon cumin seed (jeera)
• 2 teaspoon chopped cilantro (hara dhania)
• 1 teaspoon shredded ginger
• 1 chopped green chili
• 1 teaspoon salt
• Oil to fry

Gravy:

• 3 medium tomatoes
• 1/2 inch ginger (adrak)
• 1 green chili
• 2 tablespoon yogurt
• 2 tablespoon oil
• Pinch asafetida (hing)
• 1 teaspoon cumin seed (jeera)
• 1 tablespoon gram flour (basen)
• 1 tablespoon coriander powder (dhania)
• 1/2 teaspoon turmeric (haldi)
• 1/2 teaspoon salt (adjust to taste)
• 1/2 paprika
• 1/4 teaspoon red pepper
• 2 tablespoon finally chopped cilantro (hara dhania)
• 1 teaspoon sugar

Method:
Koftas (dumpling):

1. Mix together all the kofta (dumpling) ingredients. Adjust gram flour (besen) as needed to make a texture of very soft dough. Note: make this mix just before you are ready to fry the kofta otherwise it will become watery.
2. Heat the oil in a frying pan on medium-high heat.
3. The frying pan should have at least 1½ inch of oil. To check if the oil is ready, just put one small piece of the mix in the oil, it should sizzle and come up right away.
4. Slowly drop about 1 tablespoon of the dumpling mixture into the frying pan one at a time.
5. Fry the koftas (dumpling mix) in small batches, avoid overcrowding the frying pan.
6. Turn the koftas occasionally. Fry the koftas until they turn golden-brown all around.

Gravy:

1. Blend the tomatoes, green chilies and ginger to make a puree. If you prefer a milder version, take the seeds out of the green chili before blending.
2. Heat the oil in a saucepan on medium-high. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
3. Add the asafetida, cumin seeds and gram flour (basen). Stir-fry for a minutes.
4. Add the tomato puree, coriander powder, turmeric, paprika, and cook on medium heat until the tomato mixture starts leaving the oil and reduces to about half in quantity.
5. Next add yogurt and cook for another minute.
6. Add about 1½ cups of water and the salt. As it comes to boil reduce the heat to medium-low and let the gravy cook for few minutes.
   Note: adjust the thickness of the gravy to your taste by adjusting the water.
7. Add the prepared koftas and let it simmer for another 7 to 8 minutes.
8. Turn of the heat and add the cilantro and cover the pot.

bread upma

Ingredients

10 to 12 bread slices
2 tbsp oil
2 tsp mustard seeds ( rai / sarson)
1/2 cup finely chopped onions
2 curry leaves (kadi patta)
1/2 cup finely chopped tomatoes
1 1/2 tbsp finely chopped green chillies
1 tsp finely chopped ginger (adrak)
1 1/2 tbsp tomato ketchup
1 tbsp lemon juice
1 tsp powdered sugar (optional)
2 tbsp finely chopped coriander (dhania)
salt to taste

Method

1. Dip the bread slices one by one in a little water and squeeze out the excess water immediately. Crumble it lightly and keep aside.
2. Put the oil in a microwave safe bowl and microwave on high for 30 seconds.
3. Add the mustard seeds and microwave on high for 1 minute.
4. Add the onions and curry leaves, mix well and microwave on high for 2 minutes, stirring once in between after 1 minute.
5. Add the tomatoes, green chillies and ginger, mix well and microwave on high for 1 minute.
6. Add the prepared crumbled bread pieces, tomato ketchup, lemon juice, sugar, coriander and salt, mix well and microwave on high for 2 minutes.
7. Serve immediately.

mutton culets

Ingredients

• 250 gm mutton mince
  
  1 tsp ginger paste
  
  1 tsp garlic paste
  
  1 green chilli, coarsely ground
  
  1/2 tsp turmeric
  
  1 tsp red chilli powder
  
  1/2 tsp clove-cinnamon powder
  
  2 Tbsp potatoes, boiled and mashed
  
  5-6 pudina leaves, chopped coarsley
  
  1 Tbsp chopped coriander
  
  Salt, to taste
  
  Bread crumbs, to coat
  
  4 eggs, whisked (to coat the cutlets)
  
  Oil to deep fry

Method

In a bowl take the mince and massage it with your hands for 3-4 minutes.

Now add the ginger paste, garlic paste, green chilli, turmeric, red chilli powder, clove-cinnamon powder, mashed potato, pudina, dhaniya and salt. Mix it well.

Make medium sized round patties (makes around 5-6). Coat the cutlets with bread crumbs from both sides. Refrigerate for 30 minutes.

Whisk eggs. Coat the refrigerated cutlets in the egg mixture. Deep fry in hot oil till golden brown from both sides.

Serve with sliced onions and chutney. Squeeze some lemon juice on top if you want.

red lentil

• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin

• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 (14.25 ounce) can tomatoe

1. Wash the lentils in cold water until the water runs clear. Put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. Drain.
2. Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
3. Mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
4. Stir in the tomato puree, remove from heat and stir into the lentils.

chicken breast fry in lemon& pepper

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Ingredients 
Chicken breast - 1 (slice it horizontally)
Crushed pepper - As per taste 
Lime juice - 2 tsp
Salt- as per taste
Oil -To fry

Method
1. Cut the breast horizontally. Now put it in a ziplock bag and tap well with a hammer.
2. Now add pepper salt and lemon juice.Keep it for 1/2 hr in the refrigerator.
3. Now pan fry it.(better to use non stick dosa or chappatti pan). 
4. You can use this to make sandwiches, pasta, wraps, pizzas, noodles, fried rice or roll it inside chappati and have it.

•  For more recipes go to:
  http://poonamsrecipesindianspices.blogspot.com.es/
  
  
  For the ingredients come to Yash indian spices shop  

  (Calle anzuelo 28-30 Puerto del Carmen, Tías, Canarias, España )

chicken breast

INGREDIENTS
4 Boneless Chicken Breasts – skin removed, cut into small pieces
3-4 tablespoon Ginger & Garlic Paste
3-4 tablespoon Lemon Juice
1 tablespoon Chilli powder
3 tablespoon Cumin Seeds
1 tablespoon Mango Powder - Amchoor
1 tablespoon Garam Masala
8-10 tablespoon Oil
6-8 Heaped Spoons Yogurt
1 teaspoon Orange Food Colouring
Salt to taste
3 Pepper - Cut into medium size pieces
1 Handful Chopped Red Onion
1 Handful chopped Coriander Leaves

METHOD
1. Place chicken in a bowl add ginger & garlic paste and lemon juice and 5-10 minutes
2. Next add the food colouring and mix well and then the other dry ingredients and mix well again, make sure all the chicken is coated well
3. Whisk the yogurt and add to the chicken and mix
4. Lastly add the oil and mix well 
5. Leave to marinate for 20-30 minutes - overnight works best
6. Heat a non stick wok and add the contents of the bowl
7. Let it cook in it's own water and oil 
8. Once chicken is cooked through add the peppers and mix well
9. Cook for another 4-5 minutes
10. Remove to serving dish and top with onions and coriander
11. Serve immediately

masala vada

ngredients
Bengal Gram (Channa Dal/ Kadala Paruppu) - 2 cups
Onion - 1 big (chopped - optional)
Garlic - 2-3 cloves (optional)
Ginger - a small piece
Dry Red Chillies - 3-4
Fennel Seeds - 1/2 tsp
Curry Leaves - 2 springs
Asafoetida - 1/8 tsp
Salt - to taste
Oil - for deep frying

Method
1. Wash and soak the bengal gram in water for atleast half an hour. It is better if you are able to soak for an hour or 2.
2. Drain the water completely. Take the soaked dal, garlic, ginger, dry red chillies, curry leaves, salt and fennel seeds in a blender/ mixie. 
3. Pulse it a few times till the mixture is partially ground. We need some texture in the batter. Do not add any water. The dal must have absorbed enough water for grinding.
4. Heat oil for deep frying in a frying pan/ kadai.
5. Mix the chopped onions (if needed) with the vada batter.
6. Take a small ball of the batter and flatten it between your palm. 
7. Drop the flattened vada into the hot oil and fry till it becomes golden brown.

Serving Suggestions

      - Serve these vadas with a hot cup of ginger cardamom tea for a satisfying snack on a cold or rainy evening.

•  For more recipes go to:
  http://poonamsrecipesindianspices.blogspot.com.es/
  
  
  For the ingredients come to Yash indian spices shop  

  (Calle anzuelo 28-30 Puerto del Carmen, Tías, Canarias, España )

chicken sesame

Ingredients
Chicken - 1 lb (boneless skinless, cut into small cubes)
Oil -  2 tblsp (preferably sesame oil)
Sesame seeds (white) - 2 tblsp
Ginger - 1 tsp (minced)
Veggies - 1 cup (chopped lengthwise optional). Any veggies like spring onion, bell peppers etc can be used.

Sauce Ingredients
Chilli garlic sauce - 1 tblsp
Soy sauce - 2 tblsp
Vineger - 2 tblsp
Water- 1 1/2 cup (or as needed)
Salt - as needed

Method
1. Marinate the chicken with some soy sauce (2 tblsp) and salt for atleast 15 minutes.
2. Heat the oil in a wok and stir fry the chicken until the chicken is cooked. (The chicken is traditionally deep fried.)
3. Remove the chicken and keep it aside.
4. Heat some oil in the same wok and stir fry the ginger and veggies for just a minute or two.
5. Add the sauce ingredients - vineger, soy sauce, chilly garlic sauce and water/chicken broth.
(You can add some corn starch and honey to the sauce depending on how thick and how sweet you want your sauce to be. I havent added either, to suit to my taste.)
6. Bring the sauce to a boil and add the fried chicken pieces. (Check for salt and other seasonings at this stage. Add some chilly powder if you need more heat.)
7. Transfer the chicken with the sauce to the serving tray and top it with the sesame seeds. Serve with fried rice/ noodles.

•  For more recipes go to:
  http://poonamsrecipesindianspices.blogspot.com.es/
  
  
  For the ingredients come to Yash indian spices shop  

  (Calle anzuelo 28-30 Puerto del Carmen, Tías, Canarias, España )

chicken with coconut

chicken 1 k.g
yoghurt 3/4 cup
sliced onion 2 medium size
cumin seeds 1 tsp
black pepper (whole) 5-6
cloves 6 nos
green cardamom 4-5 (whole)
salt to taste
cinnamon stick 1-2
nutmeg green cardamom powder 1 tsp
cooking oil or ghee 1/4 cup
almonds 5-6
dassicated coconut 1 tbsp
poppy seeds 1 tbsp ,salt to taste
red chilli powder 1 tsp
degi mirch 1 tsp ,coriander powder 1 tsp
ginger garlic paste 2 tsp

Method: in a pan heat oil or ghee put sliced onion and saute.when onion is soft and light brown keep aside and let it cool.in same oil leave washed chicken and ginger garlic paste cook for 3-4 minutes.now add chilli powder, degi mirch, salt coriander powder,cumin seeds bay leaves cloves and black pepper put little water and bhunno on medium low flame.in a grinder put yoghurt, fried onion, coconut, almonds ,washed
poppy seeds and make a paste without adding water.now add this paste to the chicken and stir ,cover the lid and cook on a low flame for 10 minutes.now at this stage add nutmeg and green cardamom powder and again stir well,add some more water for a thick gravy and simmer for 4-5 minutes.cook till the chicken is done and the gravy is thick and the oil floats on gravy.add some chopped fresh coriander.cover for 5 minutes.serve

a pinch garam masala powder
1/2 walnuts

2 green cardamoms
2 tblsp fresh cream
400 gms chicken (minced)
1 tblsp garlic paste
1/2 tsp cumin powder
sal t to taste
1 tblsp oil
2 tblsp tomato paste
4 green chillies
1 tsp red chilli powder
1 tblsp ginger paste
2 medium onions

How to make chicken kofta in walnut gravy :

• Combine chicken mince, red chilli powder, cumin powder, garam masala powder and salt.
• Mix thoroughly.
• Roll each portion into a ball.
• Keep aside.
• Wash and cut green chillies.
• Boil walnuts and then grind in to a fine paste.
• Take off and boil onions, remove and grind to a paste.
• Heat up oil, mix in boiled onion paste, stir fry until oil begins to separate, mix in ginger, garlic paste, cut green chillies stir fry for a moment.then add green cardamons
• Mix in tomato paste then bring to a boil.
• Mix in walnut paste and stir to mix well.
• Lower the heat, mix in fresh cream, stirring continuously.
• Mix in koftas and bring to a boil, adjust salt.
• Serve hot.

chicken malai kebab

Ingredients: 1 kg chicken (boneless) 30 ml malt vinegar 1 egg 60 gms processed cheese 10 gms green coriander (finely chopped) 100 ml oil 4 portions yield 15 gms salt 50gms ginger garlic paste 10 gms corn flour 10 gms green chili (deseeded) 120 ml fresh cream 50 gms butter

How to make chicken malai kabab :

• Clean and make boneless chicken pieces 60 gms approx. each of chicken breasts and legs. Marinate with salt, ginger, garlic paste and malt vinegar. Leave at least for half an hour. Squeeze lightly against palms and keep aside.
• In a tray, rub processed cheese with palm to a smooth paste. Add half egg to it, a corn flour and mix them well. Add a part of cream to soften it.
• To this mixture add the boneless marinated chicken lightly. Add chopped green chili and green coriander stalks. Pour in remaining cream and mix together. Let it rest for two to three hours in refrigerator.
• Put the marinated chicken pieces on skewer and half cook in tandoor. Take it out and hang it for ten minutes.
• Baste it with refined oil and cooking butter mixture and put back in tandoor till it gets light golden colour.
• Take out a garnished platter, sprinkle with lemon juice, clarified butter and kebab masala on top and serve accompanied with green coriander/ mint chutney, lachha onion, lemon wedge along with Onion Kulcha.

CHANA DAAL RECIPE

Ingredients:

1 cup chana daal
7 cup water
1 tsp salt
1/4 tsp red chilly powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/4 tsp garam masala
1 tblsp ghee / clarified butter
1/2 tsp chopped garlic 1 chopped garlic clove

Preparation:

• Soak the chana daal in 4 cup water for 2-3 hours then wash and drain.
• Boil 3 cups water, ginger, turmeric and the salt in a pan.
• Add the chana dal, cover the pan and cook over medium flame for 30 min or till the dal is tender and stiring occasionally.
• Stir the dal when cooked.
• For the tempering heat ghee in a pan and when hot add cumin seeds. When the seeds begin to sputter add garlic.
• Stir well and fry till the garlic turns light brown. Add the red chilly powder and stiring it, pour it immediately over the cooked dal and cover the pot
• Chana dal is ready to be served with rice or roti
•  For more recipes go to:
  http://poonamsrecipesindianspices.blogspot.com.es/
  
  
  For the ingredients come to Yash indian spices shop  

  (Calle anzuelo 28-30 Puerto del Carmen, Tías, Canarias, España )
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