Pomegranate Jelly

  • 1 cup unsweetened Pomegranate juice
  • 1/3 cup Granulated sugar
  • 40 ml Cold water
  • 1 1/2 tsp Unflavored powdered Gelatin
1.Sprinkle the gelatin over the cold water and keep aside for 10-12 minutes until the graules become swelled and spongy.
2.In a saucepan, heat the pomegranate  juice with sugar until very hot, stirring constantly to dissolve the sugar.
3.Stir the softened gelatin into the hot juice and place this mixture over a low heat and stir constantly until the gelatin has completely dissolved.
4.Remove from heat and allow to cool for 10-12 minutes before pouring equal amounts into serving glasses.
5.Refrigerate for about 3-4 hours until set and serve chilled.

Pomegranate Juice

  • Ripe Pomogrante seeds - 1 cup
  • Water - 1/2 cup
  • Suagr - to taste
1.Blend together the pomogrante seeds along with water and sugar till frothy
2.Stain and serve.

Cabbage Paneer Bread Rolls

  • 5 Fresh bread slices
For Stuffing:
  • 3/4 cup grated Cabbage
  • 1/2 cup crumbled Paneer
  • 1 finely chopped Green chilly
  • 1/2 tbsp Gram flour
  • 1 tbsp chopped Coriander leaves
  • 1-2 tbsp Oil
  • Salt to taste
1.Remove the crusts from the bread.
2.In a bowl, combine the cabbage, paneer, coriander leaves, green chilly and salt.
3.Divide the stuffing into equal portions.
4.In a bowl, mix the gram flour with 1-2 tsp of water and prepare as thick paste. Keep aside.
5.Put the stuffing in the corner of the bread slice and roll the slice.
6.Seal the edges of rolled slice with gram flour paste.
7.Heat oil in a pan and deep fry the rolls until becomes golden color.
8.Serve hot.

Dragon Noodles

  • Sesame oil - 1/4 cup 
  • Chinese chili sauce - 1 tblsp 
  • Soy sauce - 2 1/2 tblsps 
  • Juice from pickled ginger - 2 tblsps 
  • Lemon juice - 1 1/2 tblsps 
  • Japanese rice vinegar - 2 1/2 tblsps 
  • Sugar - 2 1/2 tblsps 
  • Kosher salt - 1/2 tsp
  • Very thin fresh Chinese egg noodles - 1/2 pound 
  • Grated rind of l lemon
  • Black sesame seeds, toasted in a dry, heavy skillet until fragrant - 2 tblsps 
  • Thinly sliced scallions - 3/4 cup
For garnishing
  • Grated red radish
  • Julienne of scallions (both green and white)
  • Toasted black sesame seeds
1.Blend the oil, chili sauce, soy sauce, pickled ginger juice, lemon juice, rice vinegar, sugar and salt all together and set aside.
2.Fluff the noodles and untangle the strands.
3.Heat water in a pan and bring it to a rolling boil. A
4.Add the noodles and allow them to cook until the noodles become tender but firm.
5.Drain the water and rinse them in ice cold water and drain again using a colander.
6.Remove excess moisture present in the noodles
7.Once again whisk the dressing again to mix them evenly.
8.Moisten the noodles with just enough dressing by tossing the noodles in them
9.Separate the strands of the noodles and set aside for 10 minutes
10.Adjust the seasonings according to taste
11.Add the lemon rind, black sesame seeds and scallion rings and toss well.

For serving
1.Remove from the refrigerator.
2.Mound the noodles in a bowl or twirl them in individual bowls.
.3.Garnish each dish with grated red radish, scallion and black sesame seeds.

Black-Eyed Peas Curry

  • Dried Black Eyed Peas – 1 cup, washed and soaked overnight
  • Onion – 1/2 medium
  • Tomatoes – 2 medium
  • Garlic – 2 cloves
  • Ginger – 2″ cube
  • Oil – 1 tbsp
  • Green Chillies – to taste
  • Water – 2 cups
  • Salt – to taste
  • Red Chili Powder – to taste
  • Turmeric Powder – 1/4 tsp
  • Chaat Masala – 1/2 tsp
  • Garam Masala – 1tsp
  • Cumin Powder – 1/2 tsp
  • Coriander Powder – 1 tsp
  • Lime or Lemon Juice – to taste
  • Cilantro – for garnish
1. Pressure cook the Black Eyed Peas with Water (3 whistles or 9 minutes after pressure).
2. Take off the flame and allow the pressure to release by itself.
3. In a skillet, heat Oil and add Turmeric Powder.
4. Add in the ground Onions after a minute add in ground Ginger and Garlic. Allow the Onions to get translucent.
5. Add in the Ground Tomatoes and cook down until moisture evaporates and the Oil separates.
6. Add in dry spices: Salt, Turmeric Powder, Cumin Powder, Coriander Powder, Garam Masala, Chaat Masala and Red Chili Powder.
7. Cook for a couple of minutes and mix into the Black Eyed Peas.
8. Mix and bring it to a boil.
9. Adjust seasoning, add Lemon or Lime Juice and garnish with Cilantro.
10. Serve hot with Rice or Chapati.

Soak Time: 8 hours
Prep Time: 10 min
Cook Time: 6 hours (Slow Cooker)
30 minutes (Stove-top)
Serves: 4

Black-Eyed Peas With Mushrooms

  • 1 3/4 cup black-eyed peas, soaked 
  • 5 cup water 
  • 1/2 lb mushrooms, thickly sliced 
  • 6 tablespoon vegetable oil 
  • 1 teaspoon cumin seeds 
  • 1 1 cinnamon stick 
  • 1 1/2 medium onions, chopped 
  • 4 garlic cloves, chopped 
  • 4 medium tomatoes, peeled & chopped 
  • 2 teaspoon coriander 
  • 2 teaspoon cumin 
  • 1/2 teaspoon turmeric 
  • 1/4 teaspoon cayenne 
  • 2 teaspoon salt 
  • 1 black pepper 
  • 3 tablespoon cilantro, chopped 

  • Put peas & water in a covered pot & bring to a boil. Simmer for 2 minutes, turn off heat & let steep for 1 hour. 
  • Heat oil & when hot put in the cumin seeds & cinnamon stick. 
  • Let then sizzle for a few seconds. Add onions & garlic & stir-fry until the onions start to turn brown at the edges.
  • Put in the mushrooms & stir-fry until they begin to wilt. Add the tomatoes, coriander, cumin, turmeric & cayenne. Stir & cook for 1 minute. 
  • Cover, turn heat to low & cook for 10 minutes. Turn off heat. Bring peas back to the boil, simmer for 20 to 30 minutes. 
  • Then add the cooked mushrooms & spices along with the remaining ingredients. Simmer, uncovered on low heat for 30 minutes. Stir occasionally. Remove cinnamon stick & serve.

Honey Cake


  • 3½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • 1 cup strong coffee
  • 1¼ cups honey
  • 4 eggs
  • 1 cup light brown sugar
  • ½ cup vegetable oil
  • ½ cup golden raisins or chopped dates
  • 1 apple, grated
  • Icing sugar for dusting

1  Preheat oven to 300 F. Heavily grease and flour a 10-inch bundt pan.
2  Combine flour, baking powder, soda, salt, cinnamon, nutmeg and ginger in large bowl. Set aside. Stir together coffee and honey in a separate bowl. Set aside.
3  Beat eggs until light and fluffy. Slowly beat in brown sugar. Stir in vegetable oil until just combined.
4  Beat together half of flour mixture and all of honey mixture into egg mixture. Stir in remaining flour mixture, raisins and apples.
5  Pour batter into prepared bundt pan and bake for 1 hour 15 minutes to 1 hour 20 minutes or until cake is springy to the touch, has begun to come away from the edge of the pan and releases a cake tester cleanly. Let cool in pan for 20 minutes. Run the point of a flexible knife around the edge, unmould onto a rack, cool fully and leave in a cool place, covered, for 24 hours to allow flavours to mellow. Dust with icing sugar just before serving.

Chocolate Crinkles

  • 1/2 cup vegetable oil
  • 1 1/2 cups sugar
  • 1/2 teaspoon vanilla extract
  • 3 eggs
  • 1/2 cup dark cocoa powder, sifted
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder, sifted
  • 1 1/2 cups confectioners’ sugar, sifted


1  In a mixing bowl, mix together vegetable oil, sugar, and vanilla extract.
2  Add eggs one at a time; mix until well combined.
3  Mix in the cocoa powder.
4  Add the flour and baking powder; mix until smooth.
5  Chill the dough for at least 4 hours in the refrigerator.
6  Preheat oven to 350 °F.
7  Line a cookie sheet with greaseproof paper or a nonstick silicone mat.
8  Scoop out a dough using an ice cream scooper and roll generously in confectioners sugar. Place on the  cookie sheet each at 2 inches apart.
9  Bake for 12 minutes. Let it cool.

Black Forest Cherry Cake Roll

· 1/4 cup sugar
· 1 tablespoon cornstarch
· 2 tablespoons water
· 1 cup frozen, pitted tart navy cherries
· 1-1/2 teaspoons cherry liqueur or brandy
· 1/3 cup all-purpose flour
· 1/4 cup unsweetened cocoa powder
· 1/4 teaspoon baking soda
· 4 egg yolks
· 1/2 teaspoon vanilla
· 1/3 cup granulated sugar
· 4 egg whites
· 1/2 cup granulated sugar
· Sifted powdenavy sugar
· 1/3 cup sugar
· 2 tablespoons water
· 2 slightly beaten egg yolks
· 1-1/2 teaspoons cherry liqueur or cherry brandy (optional)
· 1/2 teaspoon vanilla
· 1/2 cup unsalted butter, softened
· 1/4 cup semisweet chocolate pieces, melted and cooled
· Chocolate curls (optional)

1. For cherry filling, stir together the 1/4 cup sugar and the cornstarch in a small saucepan.
2. Stir in the 2 tablespoons water. Add cherries. 
3. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.

Chicken Paprika

  • 5 pound Chicken, well cut and cleaned 
  • 2 Onions, chopped 
  • 2 tbsp Paprika 
  • 1¾ cup Water 
  • 1 cup Sour Cream 
  • 4 tbsp Olive Oil 
  • 2 Garlic Cloves, minced 
  • Salt, as per taste 
  • Pepper, as per taste 
  • Heat a pan and add oil to it. Reduce the flame to medium and add the onions and garlic. Fry till they turn brown. 
  • Add chicken to the pan and fry for about 15 minutes, till it turns brown on all sides. 
  • Add paprika, salt and pepper to the chicken and stir well. Add water to the container, cover it and simmer it on low heat, for about half an hour. 
  • Drain the water from the chicken and reserve the liquid. 
  • Mix flour, sour cream and 1 cup of the chicken liquid in a small bowl. Pour the mixture into the cooking pan. Pour in the remaining liquid. 

Green Lentil Soup

  • 1½ cup Green Lentils 
  • ½ cup Tahini 
  • 6 Garlic Cloves 
  • ½ cup Olive Oil 
  • ½ tsp Cumin 
  • Water 
  • Salt, as per taste 
  • Pepper, as per taste 
  • Preheat the oven to a temperature of 350 degrees. 
  • Peel the garlic cloves and keep them in an oven-safe pan, along with few drops of olive oil. Add salt and water to the cloves. 
  • Let the garlic roast for around half an hour, or until it is brown in color. 
  • Boil some water on the stove. Once it starts boiling, add salt to it. Now add the lentils and cook for 15 minutes. 
  • Once the lentils are properly cooked, drain out the water and rinse them in cold water. 
  • Keep the lentils in the refrigerator for about half an hour. 
  • After half an hour, put the lentils in the food processor and pulse for a minute or two. 
  • Now add other ingredients, like tahini, roasted garlic, cumin, olive oil, lemon juice, salt and pepper. 
  • Pulse the food processor again, so that all the ingredients mix well. Make sure that the texture of the lentil is smooth. Serve with your New Year feast.

    Gingerbread Doughnuts

    • 3¼ Cup Flour 
    • ½ cup Molasses 
    • 2 Beaten Eggs 
    • ½ cup Dark Brown Sugar 
    • ¾ Cup Sour Cream 
    • 2 tsp Baking Soda 
    • 4 tsp Ginger 
    • Vegetable Oil 
    • Salt, as per taste 
    • In a bowl, stir all the ingredients together, except the flour. Make sure that the ingredients mix well. 
    • Add flour and mix again, to form soft dough. The dough should be firm enough to be molded into a proper shape. 
    • Take a small amount of the dough and roll it out lightly. Cut the rolled dough with a doughnut cutter dipped in flour. 
    • Fry the doughnuts in hot oil, till dark brown in color. Serve hot.

      Crab Stuffed Mushrooms

      For Stuffing
      • 450 gm Crab Claw Meat (canned pasteurized, picked over for shells)
      • 1 cup Seasoned Dry Stuffing Mix ( pounded into coarse crumbs)
      • 1/2 cup Sweet Onion (minced)
      • 2 tbsp Fresh Parsley (minced)
      • 1 tsp Garlic Powder
      • 1/2 tsp Dry Mustard Powder
      • 1/2 tsp Kosher Salt
      • Ground Pepper (according to taste)
      • Juice of 1 fresh lemon
      • 1 tbsp Worcestershire Sauce
      • 1/2 cup Mayonnaise
      • 1/4 cup Heavy Cream
      • 1 cup Italian Cheese (shredded)
      • 1/4 cup Parmesan Cheese (grated)
      Other Ingredients
      • 1/2 cup Italian Cheese (shredded)
      • 1/4 cup Parmesan Cheese (grated)
      • 8 Mushroom Caps (cleaned and stems removed)
      • Olive oil
      • Sweet Paprika
      • 1/4 cup White Wine
      • Combine all the ingredients of the stuffing in a large bowl. Stir the ingredients, until they are combined well.
      • Cover the mixture and refrigerate for 4 hours. You can also leave it in the fridge overnight.
      • Rub some olive oil on the top of the mushroom caps.
      • Arrange the mushroom in a shallow pan, bottom-side up.
      • Fill the crab mixture in the mushroom caps.
      • Use the ½ cup shredded cheese and ¼ cup parmesan cheese to top the stuffing. Sprinkle white paprika over it.
      • Pour white wine on the side of the baking pan.
      • Bake the stuffed mushrooms in the oven, pre-heated at a temperature of 400 degree C. Bake for 20-25 minutes, until the top begins to display a golden color.

      Beetroot Sandwich

      • 1 French Bread (halved)
      • 250 gm Beetroot (cooked, peeled and sliced)
      • 150 gm Mushrooms (sauted &sliced)
      • 100 gm Cheese (sliced)
      • 1 Apple (sliced)
      • 2 tbsp: Olive Oil / Butter (melted)
      • 1 tsp Garlic (Chopped)
      • 1 tbsp Olive Oil
      • 1 tbsp Basil Leaves
      • 1 tbsp Olive Oil
      • Pepper (to season)
      • A handful of Young Beetroot Leaves
      • A dash Of Red Wine/ Vinegar
      • Lemon Juice
      • A dash of Olive Oil, for finish
      • Mix oil with garlic and brush it over the bread.
      • Sprinkle pepper over the bread.
      • Place the bread under a grill.
      • Set the slices of beetroot aside.
      • Toss basil leaves in a pan, along with wine, lemon juice and oil. Place the pan on moderate heat and allow them to wilt.
      • Toss apple slices and basil in hot oil and season them.
      • Now, arrange all the ingredients on the bread in the order you like.
      • Sprinkle olive oil on the top of the sandwich and serve it immediately.

      Lemon Crunch Dessert

      • 1 Shredded Coconut
      • 1½ cup Old-fashioned Oats
      • 1 cup All-purpose Flour
      • ½ cup Chopped Nuts
      • ¾ tsp Ground Cinnamon
      • ½ tsp Baking Soda
      • 1 ¼ cup Butter
      • ½ cup Brown Sugar
      • 250 gms Lemon Yogurt
      • 2 tsp Grated Lemon Peel
      • 250 gms Non-dairy Frozen Whipped Topping
      • Pre-heat the oven to a temperature of 350 degree F.
      • Apply butter to the baking dish and place the coconut in a single layer. Bake the coconut for 15-18 minutes. Cool completely and set the baking dish aside.Mix sugar and butter in a large bowl, until this turns creamy. Now add flour, nuts, cinnamon, baking soda and oats to the sugar mixture and stir well.
      • Keep one cup of coconut aside for the topping. Mix the remaining coconut into the above mixture.
      • Pour the mixture into a baking pan and bake for half an hour. Once it is properly baked, cool it on wire rack to form the crust.
      • Take a large bowl and mix lemon yogurt, lemon peel and the frozen whipped topping, to form the filling.
      • Spread this filling over the crust and sprinkle with the reserved coconut.
      • Keep the crunch in refrigerator for 3-4 hours. Before serving, cut it into squares.

      Blueberry French Toast

      • 1 pound (or 1 loaf) Italian Bread (cut into 1-inch cubes)
      • 13 Eggs
      • 2¼ cups Milk
      • 250 gms Cream Cheese (diced)
      • 1¼ cup White Sugar
      • 1¼ Water
      • 1 cup Blueberries
      • 1/3 cup Maple Syrup
      • 2 tbsp Cornstarch
      • 1½ tbsp Butter
      • Grease a 9x13 inch baking pan lightly with butter.
      • Spread half of the bread cubes in the bottom of this pan and sprinkle some cream cheese on top of the cubes.
      • Over the cheese add a layer of blueberries and the remaining bread slices.
      • Next, in a large mixing bowl, whisk the eggs, milk and syrup together. Pour this mixture over the bread cubes, cover the pan and refrigerate for one night.
      • Remove the pan from refrigerator the next morning, about 30 minutes before baking.
      • Preheat the oven to around 350° F or 175° C.
      • Using an aluminum foil, cover the pan and bake in the oven for about 30 minutes or until a golden brown color is achieved.
      • For the sauce, stir some sugar, cornstarch and water together in a pan and boil over medium heat, for around 3 minutes. Make sure to stir continuously while making the sauce.
      • Next, add the blueberries, reduce the heat and continue to simmer for 8 to 10 minutes. Once the berries have burst, add in the butter and serve the sauce hot, with the French toast.

      Grill Chicken With Peanut Paste

      • 1 kg Boneless Chicken
      • 6 cloves Garlic
      • 2 Onions
      • 1 tsp Turmeric
      • 1½ tsp Ground Cumin
      • 3 tbsp grated Ginger
      • 3 tbsp ground Coriander
      • 1 piece Lemon Grass
      • ¼ cup Oil
      • 6 tbsp Sugar
      • Water
      • Salt, as per taste
      For Paste
      • 6 Garlic Cloves
      • 100 gms Tamarind
      • 3 Onions
      • 1 cup Peanuts
      • 6 cup Coconut Milk
      • ½ cup Sugar
      • 1 tsp Ginger Root, grated
      • 3 tbsp Chili Pepper, dried & ground
      • ½ cup Sesame Seeds
      • 1 tbsp Dried Shrimp Paste
      • 2 pieces Lemon Grass
      • Pound the chicken and cut it into small cubes.
      • Pound garlic, onion, cumin, lemon grass, grated ginger and coriander in a separate container.
      • Mix the chicken with the spice mixture and keep it as such for at least 4 hours.
      • Thread the chicken on the skewers and sprinkle the oil mixture, containing equal part of water and oil, over it. Grill the chicken until it is done.
      • Now, prepare the paste for the chicken. Put tamarind in water and soak for 2 hours.
      • Squeeze the tamarind and filter the liquid through a strainer. This will remove the seeds, stem and skin of tamarind.
      • In a container, pound the onion, grated ginger root and garlic, together.
      • Roast the peanuts and grind them to make a fine paste.
      • Keep a pan on medium heat and fry the shrimp paste, followed by the onion and garlic paste.
      • Add lemon grass, grated ginger root, coconut milk, sugar, peanut paste, sesame seeds, tamarind paste and dried chilies in the pan. Cook till the gravy turns thick.
      • Pour the gravy over the chicken and serve hot.

      Chocolate Brownie

      • 6 tbsp: Cocoa
      • 2 no: Eggs
      • 50 gm: Chopped walnuts
      • 150 gm: Flour
      • 100 ml: Milk
      • 200 gm: Sugar
      • 100 gm: Butter
      • Melt the butter, sugar, cocoa and milk together.
      • Add remaining ingredients.
      • Stir to mix.
      • Bake in a square baking tin at 180 degree C for 25 minutes.
      • Cool and cut into squares.

      Bread Roll

      • Bread- 15 slices 
      For Filling:
      • Cooked Vegetables of your choice - 2 cups 
      • Potatoes- 2 boiled & mashed 
      • Onions- 2 chopped 
      • Ginger- 1tsp 
      • Garlic - 1tsp 
      • Green Chilli Paste - 2 tsp 
      • Coriander leaves - 1/4 cup chopped 
      • Red chili powder- 2 tsp 
      • Garam masala powder- 1 tsp 
      • Turmeric Powder-1/4 tsp 
      • Lime juice- 2 tablespoons 
      • Salt to taste 
      • Oil
      • Heat oil in a pan and fry ginger, garlic & chilli paste for few minutes Add all the cooked vegetables and fry for 10 minutes.
      •  Then add red chili powder, turmeric powder, garam masala powder & salt and mix well.
      •  Add lime juice and coriander leaves and remove from fire.
      •  Allow it to cool.
      •  Remove the brown corners from the bread slices.
      •  Dip the bread slices in water one at a time, take this out from water immediately and squeeze out the excess water.
      •  Put the filling inside this bread.
      •  Fold and seal the edges together with little water.
      •  Prepare all the rolls in the same manner.
      •  Refrigerate the rolls atleast for 2 hours.
      •  Heat oil in a pan and deep fry few rolls at a time until brown.
      •  Repeat this until all the rolls are fried.

      Potato Rolls

      • 1 lb. Potatoes
      • 2 tsp finely chopped green chillies
      • 4 slices of bread
      • 3 tbsp coriander leaves, chopped
      • Salt to taste
      For the stuffing :
      • 1 medium onion, chopped
      • 1/2 tsp red chilli powder
      • 1 tsp dhania (coriander) powder
      • 1" piece ginger, chopped
      • 2 tsp chopped green chillies
      • 1 1/4 cups of boiled, shelled peas
      • 1 tsp cumin seeds
      • 1/2 tsp garam masala
      • 1/2 tsp amchoor (mango powder)
      • Salt to taste
      • 2 tbsp oil for frying
      • Boil, peel and mash the potatoes.
      • Soak the bread in water, squeeze the water and crumble finely over the potatoes.
      • Add salt to taste, the green chillies and chopped coriander.
      • Mix well and make a smooth dough.
      • Set aside.
      Now prepare the stuffing.
      • Fry the onions in the oil till light brown.
      • Mix in the ginger, green chillies, powders and salt to taste.
      • Fry for 1/2 a minute and add the boiled green peas.
      • Mix well and remove.
      • Shape the potato dough into rounds, put the stuffing into the center of each round and cover with more dough.
      • Smoothen into rounds and shallowfry till brown and crisp.
      • Serve hot with tomato ketchup.

      Ragda Patties

      To make the cutlet: 
      • 3 Potato (Aloo) 
      • 1/4 tblsp Coriander Leaves (Dhania Patta) 
      • 1/2 tblsp Garam Masala 
      • 1/4 tblsp Cumin Seed (Jeera) 
      • 1/4 tblsp Turmeric (Haldi) 
      • Bread crumbs 
      • Oil 
      To make ragada: 

      • 1 tblsp Chaat Masala Powder
      • 1/2 tblsp Ginger Garlic Paste
      • Chickpeas (brown) (Chana) 
      • 1/4 tblsp Baking Soda
      • 4 tblsp Oil
      • 1/4 cup Curd (Dahi) 
      • 1 Onion (Pyaj) 
      • 1 Tomato (Tamatar) 
      • 1/2 tblsp Garam Masala 
      • 1/4 tblsp Turmeric (Haldi) 
      • 1/2 tblsp Red chili pepper (Lal Mirchi) 
      • Coriander Leaves 
      To prepare the Patties:
      Boil, peel and mash the potatoes well.
      Take the mashed potatoes into a bowl, add ginger garlic paste, dhania powder, jeera powder, turmeric powder and salt.
      Mix and knead well into a dough.
      Now, add the bread crumbs and knead well.
      Divide the dough into balls.
      Press each ball with hand so that it would make into a round patty.
      Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides.
      Take out the patties from the oil and put them into a bowl with tissue paper to drain the excess oil.

      To prepare the ragda:
      Wash and soak channa for about 6 - 8 hours.
      Boil channa with baking soda in pressure cooker till soft.
      Heat oil in a kadai, add chopped onions, fry till the onions are light golden brown.
      Add ginger garlic paste, turmeric powder, garam masala powder, chat masala powder, red chilli powder and fry for 30 seconds.
      Now add tomatoes and salt.
      Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft.
      Now, add the boiled peas, enough water, curd and mix well.
      Cover and cook on medium heat for 3-4 minutes.

      To serve cutlet ragada:
      Prepare tamarind chutney and mint chutney.
      Take the serving plate, put two cutlets in the plate.
      Pour the ragada on the cutlets.
      Sprinkle chopped onions and coriander leaves.
      Sprinkle a pinch of chat masala powder and serve hot.

      Tamarind Chutney

      1/2 lb tamarind, seeded
      2 1/2 cups sugar
      2 cups boiling water
      1 1/2 tablespoons roasted ground cumin seeds
      1 tablespoon salt
      1 teaspoon black salt
      1 teaspoon red chili powder
      1 teaspoon ground black pepper
      1/2 teaspoon ginger powder

      1. Break the tamarind into small pieces and soak in hot boiling water for one hour.
      2. Mash it into a pulp and strain pressing the tamarind into the strainer so that all the pulp comes out.
      3. Add sugar to the pulp mix well.
      4. Add the remaining ingredients. Mix again well and taste. Add more sugar, salt or pepper as needed.
      5. Chutney can be refrigerated for two to three months.

      Serving suggestion:
      1. Tamarind chutney is delicious with samosas, pakoras, drizzled over dahi vadas, bhel poori, or any kind of chat.
      2. This is also delicious as a dipping sauce for French fries, as a spread over crackers.

      1. To use as a dip, thicker chutney is ideal. To use as a topping, add water to make the chutney thinner.
      2. Add water and ice cubes to serve as a cool spicy drink.
      3. Add equal parts yogurt and chutney to make a dipping sauce.
      4. Try drizzling over rice to add a unique flavor to plain rice.

      Veggie Latkes

      • 2 medium russet potatoes
      • 1 small carrot
      • 1 small zucchini
      • 3/4 cup shredded cabbage
      • 1 small onion
      • 1 large rib celery
      • 1/4 cup flour
      • 2 eggs
      • 1/2 cup shredded mozzarella cheese
      • salt and pepper to taste
      • 1/4−1/2 teaspoon granulated garlic
      • 1/2 teaspoon parsley
      • With a sharp potato peeler, slice long thin pieces from the carrot and zucchini. 
      • Cut the celery into long very thin strips. 
      • Stack carrot,zucchini, and celery together and cut into 2 inch long pieces. Julienne the onion. 
      • When all vegetables are cut, grate the potatoes. Mix the grated potato with the flour and toss lightly. 
      • Add seasoning and remaining vegetables. Toss well to mix thoroughly. Beat eggs until well mixed. 
      • Combine with veggie mixture until eggs are well distributed.
      • Pour a little olive oil into a frying pan and heat over medium high heat.
      • When pan is hot, drop tablespoonfuls for the mixture into the pan, flatten with a spatula to the depth of a pancake. 
      • Don't make them too big or to thick for the middle will get mushy. 
      • Fry until golden brown, then turn over and sprinkle with the cheese.
      • Fry until second side is brown. Keep warm until the remainder of the batter is fried.
      • Serve hot.
      You can adjust this recipe for whatever crispy vegetable you like and whatever seasonings you find appealing. Enjoy, these are practically guilt free!

      Strawberry Bread

      • 1/2 cup butter or margarine or solid white vegetable shortening
      • 1 cup sugar
      • 1/2 teaspoon almond or vanilla extract
      • 2 eggs separated
      • 2 cups flour
      • 1 teaspoon baking powder
      • 1 teaspoon baking soda
      • 1/2 tsp salt
      • 1 cup fresh crushed or diced strawberries
      • Cream butter, sugar and extract until fluffy. Beat in egg yolks.
      • Sift the remaining dry ingredients. 
      • Add the sifted ingredients alternately with strawberries to creamed mixture. 
      • Beat whites until stiff but not dry. Fold into berry mixture. 
      • Grease a loaf pan and line with greased wax or brown paper. Place batter into pan. 
      • Bake in a preheated 350F oven about 1 hour or tested done. 
      • Remove to rack to cool. Remove from pan after 15 minutes and let cool completely. 
      • Freezes well. Great as is or toasted and spread with cream cheese.

      Navratan Pulao (Nine Jeweled Rice)

      • 1 cup Basmathi rice
      • 1 3/4 cup Water
      • 1/4 cup Oil
      • 1 small Finely sliced onion
      • 6 Cloves
      • 1" Cinnamon stick
      • 1 tsp Salt
      • 1/2 tsp Cumin seed
      For Mixing with rice before serving:
      A) 1/4 c frozen peas (boiled), salt, 6 drops green food coloring mixed with 1 t water.

      B) 1/4 c diced tomatoes, 1/4 t red pepper, salt, Garam Masala, 6 drops red food coloring mixed in 2 t water.
      • 1 Thinly sliced onion
      • 2 1/4 c Ghee
      • 1 oz Almonds
      • 1 oz Cashew nuts
      • 1 1/2 oz Golden raisins
      • 1 oz Pistachio nuts
      • 1" piece Ginger thinly sliced
      • 1 Green chili (optional)
      • 1 Hard boiled egg
      • Clean, wash, and soak rice in 1 3/4 c water for pressure cooking, or in 2 cups of water for pan cooking. Heat oil and fry the onions. 
      • Add whole spices. Fry 1 minute. Add rice and fry for 2/3 minutes to coat the rice grains with oil. 
      • Add the water which the rice was soaking in. Pressure cook, building up the pressure to 15 psi and let drop, OR cook in a pan bringing to full boil then down to a simmer followed by 20 minutes of cooking until the rice is done.
      • Divide rice into three parts. Thoroughly mix A with one part and B with another. Leave the last part plain. Keep rice separate and warm in the oven.
      (C) Meanwhile fry the onion until it is crisp. Remove and fry almonds, cashew nuts,pistachios, raisins, ginger and chili. Chop egg and sprinkle with salt. Keep warm until required.
      To serve, place onions, nuts, chopped egg and all of (C) in a dish and spread the three batches of rice in clumps above it aesthetically.


      • 1 medium eggplant, peeled and cubed 
      • 2 medium zucchini, sliced
      • 2 medium tomatoes, diced 
      • 1 large onion, sliced
      • 2 cloves garlic, pressed 
      • 3/4 tsp. basil
      • 1 tsp. salt
      • STEAM eggplant, zucchini, and onions in small amount of water, just until tender (about 10–15 minutes). 
      • ADD garlic, tomatoes, basil, and salt, and steam 5 more minutes.

      Patisa (Soan Papdi)

      • 1 1/4 cup gram flour
      • 1 1/4 cup plain flour (maida)
      • 250 gms. ghee
      • 2 1/2 cups sugar
      • 1 1/2 cup water
      • 2 tbsp. milk
      • 1/2 tsp. cardamom seeds crushed coarsely
      • 2 tsp. charmagaz (combination of 4 types of seeds)
      • 4" squares cut from a thin polythene sheet
      • Sift both flours together.
      • Heat ghee in a heavy saucepan.
      • Add flour mixture and roast on low till light golden.
      • Keep aside to cool a little, stirring occasionally.
      • Prepare syrup simultaneously.
      • Make syrup out of sugar, water and milk as shown in introduction.
      • Bring syrup to 2 1/2 thread consistency.
      • Pour at once into the flour mixture.
      • Beat well with a large fork till the mixture forms threadlike flakes.
      • Pour onto a greased surface or thali and roll to 1" thickness lightly.
      • Sprinkle the charmagaz seeds and elaichi and gently press down with palm.
      • Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet.
      • Store in airtight container.
      Making time: 45 minutes
      Makes: 20 pieces (approx.)
      Shelflife: 2 weeks


      • 1/2 kg. curds/yogurt
      • 300 gms. sugar
      • 1/2 tsp. cardamom powder
      • few strands saffron
      • 1/2 tbsp. pista & almond crushed
      • Tie curd in a clean muslin cloth overnight. (6-7 hours).
      • Take into a bowl, add sugar and mix.
      • Keep aside for 25-30 minutes to allow sugar to dissolve.
      • Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside.
      • Beat well till sugar has fully dissolved into curd.
      • Pass through a big holed strong strainer, pressing with hand or spatula.
      • Mix in cardamom powder and dissolved saffron and half nuts.
      • Empty into a glass serving bowl, top with remaining nut crush.
      • Chill for 1-2 hours before serving.

      Making time: 20 minutes (excluding tieing and keeping time)
      Makes: 6-7 servings
      Shelflife: 3-4 days refrigerated

      Variations: To make fruit flavoured shrikhand eg. mango, add pulp at the stage of adding cardamom and saffron.

      Grilled Fish

      • Pomphret,big 1 no.
      • Garam masala 1 tsp.
      • Coriander powder 1 tsp.
      • Vinegar 2 tbsps.
      • Ginger garlic paste 1 tbsp.
      • Chilli powder To taste
      • Oil 1 tsp.
      • Salt To taste
      1.Rub the fish with salt, chilli powder, garam masala,vinegar, coriander powder and ginger garlic paste. Keep
      it aside.
      2. Line a pan with oil and grill the fish.
      3. Serve hot.


      An exotic dish made with mutton, wheat and a mixture of three dals
      • Mutton 250 gms.
      • Wheat, soaked overnight, drained, pounded & husked 1 cup
      • Channa dal,soaked for 1/2 hour A handful
      • Moong dal, soaked for 1/2 hour A handful
      • Masoor dal, soaked for 1/2 hour A handful
      • Chili powder 1 tsp.
      • Haldi 1/2 tsp.
      • Onions, sliced and fried crisp 2 nos.
      • Dhania powder 1 tsp.
      • Ginger-garlic paste 2 tsp.
      • Ghee 4 tbsp.
      • Salt To taste
      1. Heat 6-8 cups of water in a heavy bottomed dekchi.
      2.Allow the water to boil, then add the drained dal, wheat and mutton along with the ginger-garlic paste, haldi, chili powder, dhania powder and salt to taste.
      3.Cook over low heat till mutton is tender, stir and mash well.
      4.Add the crushed fried onion, heat the ghee and pour it over the Haleem.
      5.Sprinkle lemon juice and serve hot.

      Chicken Legs in Curried Butter

      • Chicken legs 12 nos.
      • Onion halved and unpeeled 1 no.
      • Marjoram ½ tsp.
      • Parsley 2 sprigs
      • Thyme 1 sprig
      • Lemon halved 1 no.
      • Peppercorn 6 nos.
      • Butter 125 gms.
      • Cardamon ground ½ tsp.
      • Cummin seed crushed ½ tsp.
      • Ginger powder ½ tsp.
      • Turmeric powder ¼ tsp.
      • Chilli powder ¼ tsp.
      • Coriander powder ½ tsp.
      • Mustard powder 1 tsp.
      • Garam masala ½ tsp.
      • Worcestershire sauce 2 tsp.
      • Lime juice ½ tsp.
      • Pepper to taste
      • Salt to taste
      1. In a saucepan, add the chicken legs, onion,marjoram, parsley, thyme, lemon and peppercorns. Pour 1 liter of water and bring to boil, then lower the heat for 25min. Remove the chicken legs without any liquid and transfer them to a plate. Let them cool.
      2.Cream the butter in a bowl. Add the remaining ingredients and thoroughly beat them into the butter.
      3.Using a knife spread the curried butter on each leg. Re-fridge them preferably overnight but for a minimum time of 6 hrs.
      4.Remove the chicken legs from the fridge.
      5.Place it in pan and fry till golden brown.Serve hot.

      Kadhai Chicken

      • Whole Chicken 1 no.
      • Medium Tomatoes 8-10 nos.
      • Coriander leaves 2 tbsp.
      • Medium onions 2 nos.
      • Garlic paste 2 tbsp.
      • Ginger, finely chopped 2 tbsp.
      • Dry red chilies 6-8 nos.
      • Chopped green chilies 8 nos.
      • Red chili powder 1 tsp.
      • Whole Coriander (dhania) 1 tbsp.
      • Garam masala powder 1 tsp.
      • Coriander powder (dhania
      • powder) 1tsp.
      • Whole Garam masala 1 tsp.
      • Oil 2 tbsp.
      • Salt As per taste
      1. Skin and cut the chicken into pieces.
      2. Take whole dhania, dry red chilies and pound together.
      3. Slice the onions.
      4. In a Kadhai take oil, add Whole Garam Masala,garlic, whole dhania, green chilies and red chilies mixture. Add onions. Fry till onions are golden brown.
      5. Put in tomatoes, ginger, dhania powder and red chili powder.
      6. Add some water. Cover and let it cook. Once the gravy is reduced put in the chicken pieces, salt and
      coriander leaves.
      7. Mix well, sprinkle the Garam Masala Powder. Cover and cook for 8-10 mins on low flame.
      8. Serve hot.

      Butter-Free Applesauce Banana Macadamia Muffins

      • 3 medium over-ripe (1 cup) bananas, mashed
      • 2 cups all-purpose flour
      • 1 tablespoon baking powder
      • 1/4 cup honey
      • 1/2 cup milk
      • 1/2 cup macadamia nuts, chopped
      • 1/3 cup applesauce (or you can use the baby food version)
      • 1/2 teaspoon salt
      1. Preheat oven to 350ºF/180ºC.
      2. In a large bowl, combine flour, baking powder and salt.
      3. In a separate bowl, combine applesauce, honey, milk, bananas, and mix.
      4. Add dry ingredients to wet ingredients, and stir until just combined.Be careful not to over mix.
      5. Stir in nuts.
      6. Spoon mixture into paper muffin cups about 2/3 cups full.
      7. Bake for about 30 minutes, or until a wooden pick comes out clean.
      8. Allow to cool before removing from muffin pan.

      Variations You can replace macadamia nuts with other nuts, and you can opt to fold in half of the chopped nuts into the mixture, and sprinkle the remaining nuts on top of the muffins just before baking.

      Makes: 15 muffins
      Preparation time: 15 minutes
      Baking time: 30 minutes

      Oatmeal Banana Muffins

      • 3 medium over-ripe (1 cup) bananas, mashed
      • 1 1/2 cups all-purpose flour
      • 1 cup rolled oats, plus extra for topping
      • 2 teaspoons baking powder
      • 1 teaspoon baking soda
      • 1/3 cup unsalted butter, melted
      • 3/4 cup brown sugar, firmly packed
      • 1 egg, beaten
      • 3/4 cup buttermilk
      • 1 teaspoon vanilla essence
      • Pinch of salt
      1. Preheat oven to 400ºF/200ºC.
      2. In a large bowl, combine flour, oats, baking powder, baking soda, sugar, salt, and mix.
      3. In a separate bowl, combine bananas, egg, butter, milk, vanilla, and mix.
      4. Add dry ingredients to wet ingredients, and stir until just combined. Be careful not to overmix.
      5. Spoon mixture into paper muffin cups about 2/3 cups full. Sprinkle oats on top of muffins.
      6. Bake for 20 minutes, or until a wooden pick comes out clean.
      7. Allow to cool before removing from muffin pan.

      You can add 2/3 cups of dried fruits, chocolate chips, nuts or anything else you like to the mixture. Just remember to stir them in last, just before spooning the mixture into the cups.

      Makes: 15 muffins
      Preparation time: 10 minutes
      Baking time: 20 minutes

      Chocolate Chip Banana Muffins

      • 3 medium over-ripe (1 cup) bananas, mashed
      • 2 cups all-purpose flour
      • 1 tablespoon baking powder
      • 1 teaspoon baking soda
      • 1/2 cup butter, melted
      • 1/2 cup caster sugar
      • 2 eggs, beaten
      • 1 cup sour cream
      • 1 teaspoon milk
      • 1 teaspoon vanilla
      • 1 cup semi-sweet chocolate chips
      • 1/4 teaspoon salt
      1. Preheat oven to 400ºF/200ºC.
      2. In a bowl, combine flour, baking powder, baking soda, sugar, salt, and mix.
      3. In a separate bowl, combine bananas, eggs, butter, sour cream, milk, vanilla, and mix.
      4. Add dry ingredients to wet ingredients, and stir until just combined. Be careful not to over mix.
      5. Stir in chocolate chips.
      6. Spoon mixture into paper muffin cups about 2/3 cups full.
      7. Bake for about 20 minutes, or until a wooden pick comes out with some melted chocolate but no crumbs.
      8. Allow to cool before removing from muffin pan.

      Variations You can opt to fold in half of the chocolate chips into the mixture, and sprinkle the remaining chips on top of the muffins just before baking.

      Makes: 15 muffins
      Preparation time: 10 minutes
      Baking time: 20 minutes

      Egg less Banana Bread

      • 4 over-ripe medium (1 1/3 cups) bananas, mashed
      • 1 1/2 cups all-purpose flour
      • 1 teaspoon baking soda
      • 1/2 cup butter, melted
      • 3/4 cup brown sugar, firmly packed
      • 1/2 cup buttermilk
      • 1 teaspoon vanilla essence
      • Pinch of salt
      1. Preheat oven to 350 ºF/180 ºC.
      2. In a mixing bowl, combine mashed bananas with butter.
      3. Add in milk, vanilla, and mix.
      4. Add in sugar, baking soda, salt, and mix.
      5. Add flour last and mix until just combined.
      6. Pour mixture into a greased and floured bread loaf pan.
      7. Bake for 1 hour or until a wooden pick comes out clean.
      8. Allow to cool before removing from pan.

      This recipe is so versatile, you can add almost anything to it. Try adding 1/2 a cup of dried fruits, chocolate chips, nuts or anything else you like to the mixture. Remember to stir them in last, just before pouring the mixture into the pan.

      Makes: 1 loaf
      Preparation time: 15 minutes
      Baking time: 1 hour

      Vermicelli Pudding/Sevian Ki Kheer

      Indian Muslims eat this sweet treat after moonrise to celebrate the breaking of the Ramadan fast. The pudding is created from vermicelli—long, very thin spaghetti.
      • 4 oz. vermicelli 
      • 1 tbsp. ghee or unsalted butter 
      • 1/4 c. raisins
      • 1/4 c. sliced almonds
      •  21/2 c. whole milk
      • 1/2 c. sugar 
      • 1/2 tsp. ground cardamom 
      1. Break vermicelli into 3-inch pieces.
      2. Heat ghee in heavy saucepan. Add raisins, almonds, and vermicelli pieces. Brown lightly.
      3.Add milk and bring to a boil, stirring frequently.
      4. Reduce heat and simmer vermicelli until soft (about 10 minutes).
      5.Stir in sugar and cardamom, remove from heat, and allow to thicken.
      6.Serve warm.

      Preparation time: 5 minutes
      Cooking time: 15 minutes
      Serves 4

      Stuffed Sweet Bread/Puran Poli/Bobbatlu

      For Stuffing:
      • 2 c. yellow split peas, soaked in water for 4 hours, then drained 
      • 1/4 c. water 
      • 2 c. jaggery, or to taste 
      • 1 tsp. ground cardamom 
      • 1/2 tsp. ground nutmeg
      For Dough:
      • 2 c. flour (maida/all purpose flour)
      • 3 tbsp. oil 
      • 1/2 tsp. turmeric 
      • 1/2–1 c. water 
      • butter to serve**
      • To prepare the stuffing, cook split peas in ø c. water until soft.* Drain well. 
      • Add jaggery and mix well. Mash into a fine paste. Heat mixture on low until it thickens into a lump, stirring Remove from heat. Stir in ground spices.
      • Roll mixture into 20 equal-sized stuffing balls. Set aside. Mix flour, oil, and turmeric. 
      • Knead water into the mixture, 1/4 c. at a time, until a soft, sticky dough forms. 
      • Divide into 20 equal balls. Use a floured rolling pin or your palm to flatten each ball into a Place a stuffing ball in the center of each circle and wrap the dough around it to create a poli. Repeat. 
      • Flour a work space and roll out each poli into a 6-inch circle. 
      • Roast both sides of each poli on a hot griddle until brown and fragrant. 
      • No oil is necessary. 
      Soaking time: 4 hours
      Preparation and cooking time: 60 minutes
      Serves 6 to 8

      *If the liquid is absorbed before the mixture softens, add water in 1/4c. quantities until peas are fully cooked. **These treats are delicious when topped with a dollop of butter and served warm with a glass of cold milk.

      Sweetened Rice/Pongal

      Southern Indian cooks serve this dish to commemorate the rice harvest festival. Pongal can be sweet or salty, but this sweet version is more common. Although Indians wait for the mixture to boil over, pongal tastes just as good when it stays in the pot.
      • 1 c. basmati rice, or other long-grain 
      • 2 c. milk 
      • 1/4 c. water  
      • 11/2 c. jaggery, or loosely packed 
      • 3 tbsp. ghee or butter 
      • 1/4 c. coconut, grated or flaked
      • 3 tbsp. raisins
      • 2 tbsp. cashews or almonds, sliced
      • 1 tsp. ground cardamom 
      • 1/8 tsp. ground nutmeg 
      1. Rinse the rice, soak it in water for white rice 15 minutes, and drain.
      2. Bring milk and water to a boil.
      3. Add rice, cook over a medium heat,stirring frequently, until rice is brown sugar tender. (If the liquid is absorbed before the mixture softens, add  water in ø c. quantities until rice is fully cooked.)
      4. Reduce heat and stir in jaggery or brown sugar until thoroughly combined. Add 2 tbsp. of the ghee or butter.
      5. In a separate small pan, fry the coconut, raisins, and nuts in the remaining ghee or butter until mixture turns golden. Transfer to the rice mixture.
      6. Sprinkle in the cardamom and nutmeg. Stir well and serve hot.

      Preparation time: 20 minutes Cooking time: 50 minutes Serves 4 to 6

      Indian Toffee/Barfi

      Families exchange plates of sweets during Diwali. Barfi, a favorite treat at many celebrations, is quick and easy to make, which allows more time for socializing.
      • 1/2c. sugar 
      • 1/2 c. water 
      • 3 oz. condensed milk 
      • 1 c. mixed nuts, chopped* 
      • 3/4 c. bread crumbs 
      • 1 tbsp. butter 
      • 1/2 tsp. vanilla
      • Bring sugar and water to a boil. Remove from heat.
      • Add remaining ingredients and stir until mixture thickens and resembles dough.
      • While mixture is hot, roll it out in a layer 1/2 to 3/4-inch thick on a greased surface or a piece of wax paper. Immediately cut into squares. Serve warm or at room temperature.
      Preparation time: 15 to 20 minutes
      Serves 6

      *You can use a variety of nuts in this toffee, depending on the items on hand and those you would like to purchase at the store.Try any combination of almonds, cashews, peanuts, walnuts, pistachios, and sesame seeds.

      Apple Chutney/Shebki Chatni

      Apple chutney is a sweet, cooked chutney that will keep for several weeks in the refrigerator.

      • 3 tart cooking apples, peeled, cored, and coarsely chopped* 
      • 1 c. chopped dried fruits, such as peaches, apricots, or pears, or a combination of fruits 
      • 1/2 c. golden raisins 
      • 3 cloves garlic, chopped 
      • 2 tsp. finely chopped fresh ginger 
      • 1 tsp. salt 
      • 1/4 tsp. cayenne pepper 
      • 1 c. white-wine vinegar 
      • 11/2 c. sugar
      • In a heavy saucepan, combine all ingredients and mix well. Bring to a boil over medium-high heat. 
      • Reduce heat and simmer, stirring occasionally, for about 45 minutes, or until mixture is thick. 
      • Remove saucepan from heat and cool chutney to room temperature. 
      • Pour chutney into a nonmetallic, covered container and refrigerate until ready to use. 
      Preparation time: 10 minutes
      Cooking time: 50 minutes
      Makes 3 c.

      *Apples come in many varieties, each with distinct characteristics. For chutney, although almost any apple will work, tart cooking apples turn out best. (Avoid Red Delicious for this recipe.They dont cook well.) Choose firm, unbruised fruit of the Granny Smith, Golden Delicious, McIntosh, or Fuji variety.

      Fresh Coriander Chutney/Dhaniya Chutney

      Fresh coriander chutney has the tangy, slightly sour taste of the green coriander leaves. This popular chutney is made fresh daily in many Indian households.
      • 3 c. fresh coriander leaves, coarsely chopped 
      • 1/2 green chili, chopped 
      • 2 tbsp. lemon juice 
      • 1/4 tsp. salt 
      • 1/2 tsp. ground cumin 
      • 1/4 tsp. black pepper
      1. Combine all ingredients in a blender and blend until smooth. 
      2. Put chutney in a small glass or nonmetallic bowl to serve.

      Preparation time: 15 minutes 
      Makes 1/2 c.

      Cucumber and Tomato Yogurt/Kheera-Tamatar Raita

      • 2 c. (16 oz.) plain yogurt 
      • 1 medium tomato, chopped 
      • 1 peeled cucumber, chopped 
      • 1 small onion, chopped 
      • 3 tbsp. chopped fresh coriander 
      • salt and pepper to taste 
      • dash of cayenne pepper (optional)
      • In a bowl, beat yogurt until smooth. 
      • Combine yogurt with remaining ingredients and mix well. 
      • Cover bowl and chill at least 1 hour before serving. 
      Preparation time: 15 minutes
      Refrigeration time: 60 minutes
      Serves 4

      Cucumber and Mint Yogurt/Kheera ka Raita

      • 3 c. (24 oz.) plain yogurt 
      • 1 peeled cucumber, chopped 
      • 3 tbsp. fresh mint leaves, finely 
      • 1/2 tsp. ground cumin 
      • 1 tsp. salt 
      • 1/4 tsp. black pepper 
      • 1/8 tsp. cayenne pepper (optional)
      • In a mixing bowl, beat yogurt until smooth. 
      • Stir in remaining Cover and chill at least 1 hour before serving. 
      Preparation time: 10 minutes
      Refrigeration time: 60 minutes
      Serves 6

      Carrots with Grated Coconut/ Gajar Nariyal

      The kitchen equipment of a southern Indian cook often includes a special utensil used to scrape coconut meat from the inside of the hard shell. Since coconuts may not be readily available, the recipes in this book call for prepared coconut products. Unsweetened flaked coconut can usually be obtained in a cooperative grocery or a health food store. The flaked coconut carried in most supermarkets is flavored with sugar, but it can be used if the unsweetened variety is not available.

      • 6 carrots, peeled and cut into thin round slices 
      • 1/2 c. flaked coconut 
      • 1 tsp. ground cumin 
      • 2 tsp. ground coriander 
      • 2 tsp. ground turmeric 
      • 3 tbsp. vegetable oil 
      • 1 tsp. black mustard seeds* 
      • 3/4c. water 
      • 1/4 c. ground peanuts (optional)
      • In a bowl, combine carrots, coconut, cumin, coriander, and turmeric and mix well.
      • In a skillet with a lid, heat oil over medium-high heat. Add mustard seeds and fry for about 3 minutes, or until seeds pop. (Hold or place lid loosely over skillet so seeds don’t pop out of the pan.)
      • Add carrot-coconut mixture and fry for 10 minutes. Add water, lower heat, and simmer for about 10 minutes, or until carrots are tender.
      • Mix ground peanuts into carrots, if desired, and serve steaming hot.
      Preparation time: 15 minutes 
      Cooking time: 25 minutes 
      Serves 4 to 6

      *This simple vegetable dish uses black mustard seeds, which have a more delicate flavor than the ordinary yellow seeds.Yellow mustard seeds can be used if you cant get black ones, but you might want to use only
      1/2 tsp. instead.

      Lentils with Garlic and Onion/Masoor Dal

      • 3 c. water 
      • 1 c. split red or brown lentils, washed and drained * 
      • 1/2 tsp. ground turmeric 
      • 1/8tsp. cayenne pepper (optional) 
      • 3 tbsp. vegetable or peanut oil 
      • 1/2 tsp. whole cumin seeds 
      • 3 cloves garlic, finely chopped 
      • 1 medium onion, chopped 
      • 1 tsp. salt
      • Combine water, lentils, turmeric, and cayenne in a large saucepan or kettle and bring to a boil over medium-high heat. Cover pan, turn heat to low, and simmer for about 30 minutes, or until lentils are tender. (If you are using split red lentils, they will cook in about 15 to 20 minutes.) 
      • Meanwhile, in another saucepan, heat oil over medium heat. Add cumin seeds and stir. Add garlic, onion, and salt and continue stirring for about 5 minutes, or until onion begins to brown. 
      • When lentils are cooked, add onion mixture to them. Mix well and simmer for 5 additional minutes before serving. 
      Preparation time: 10 minutes
      Cooking time: 35 minutes
      Serves 6 to 8

      *Split red lentils are known in Hindi as masoor dal.They may be found in Indian or Middle Eastern markets as well as in some larger supermarkets.This dish tastes wonderful made with almost any variety of lentil.

      Curried Chickpeas/Channa Dal

      • 11/2 c. chickpeas, washed and drained*
      • 5 c. water 
      • 1 tsp. ground turmeric 
      • 1/2 tsp. ground cumin 
      • 1 tsp. ground coriander 
      • 1/2 tsp. cayenne pepper (optional) 
      • 3 tbsp. butter or margarine 
      • 1 tsp. cumin seeds 
      • 1 medium onion, chopped 
      • 1 clove garlic, chopped 
      • 1 tbsp. grated fresh ginger 
      • 1 tsp. garam masala (optional) 
      • 2 tbsp. chopped fresh coriander leaves
      • Put chickpeas in a bowl, examine for inedible objects. Add enough cold water to cover and soak overnight To cook, drain chickpeas. Place chickpeas, 5 c. water, turmeric, cumin, coriander, and cayenne in a heavy saucepan and bring to a boil over medium-high heat. Reduce heat to low, cover pan, and simmer for about 1 hour.
      • In a large saucepan, melt butter over medium heat. Add cumin seeds and cook for 1 minute. Add the onion, garlic, and ginger and cook for about 5 minutes, stirring frequently, or until onion turns golden brown. 
      • Add chickpeas and cooking liquid to onion mixture. Turn heat to high and bring to a boil, stirring constantly. Cover pan, reduce heat to low, and simmer 30 minutes, or until chickpeas are tender but not mushy.
      • Add garam masala and mix well. Place chickpeas in a serving dish and sprinkle with chopped coriander leaves.
      Soaking time: overnight
       Preparation time: 10 minutes
      Cooking time: 90 minutes
      Serves 6 to 8

      *For speedier preparation, purchase canned, rather than dried, chickpeas at the supermarket. Using two 14-oz. cans of pre soaked chickpeas eliminates the first step and reduces the cooking time in the second and fourth steps by half.

      Spiced Rice/Pulao

      This rice dish from northern India is similar to the pilafs popular in Middle Eastern countries. It is a tasty combination of rice with spices, raisins, and nuts.The best kind of Indian rice to use is basmati, a long-grained rice with a delicate, nutty flavor.


      2 tbsp. vegetable or peanut oil
      1/2 medium onion,
      thinly sliced 5 whole cloves
      1/2 stick cinnamon
      5 cardamom pods
      1/2 tsp. ground coriander
      1 c. basmati or other long-grain rice, rinsed and well-drained
      1/2 tsp. salt
      2 c. boiling water
      1 tbsp. butter or margarine
      1/4 c. raisins
      2 tbsp. blanched slivered almonds or cashews


      In a large frying pan, heat oil over medium-high heat. Add onion and cook about 5 minutes, or until soft.
      Add spices. Reduce heat to medium-low and cook for 1 minute. Stir in rice and fry until coated with oil.
      Add salt and 2 c. boiling water and bring mixture to a boil over medium heat.
      When rice begins to boil, cover pan, reduce heat to low, and cook about 20–25 minutes, or until all water is absorbed and rice is tender.
      When rice is cooked, heat butter in a small skillet over medium-high heat. Add raisins and nuts and fry for 1 or 2 minutes, or until raisins are plump and nuts are golden brown.
      Stir raisin-nut mixture into rice and serve immediately. (Don’t forget that there are whole spices in this dish that you will want to remove before eating.)

      Preparation time: 10 minutes
      Cooking time: 30 minutes
      Serves 6 to 8

      Spicy Fried Fish / Muchli Masala

      Spicy fried fish is a dish from southern India, and it uses what is called a wetspices mixed with water or other liquids to form a paste. Southern Indian cooks often prepare their spices in this way instead of using a mixture of dry spices.
      • 2 lbs. white-fish fillets, 
      • fresh or 2 cloves garlic, chopped 
      • 1 tsp. salt 
      • 1 tsp. grated fresh ginger 
      • 1/2 tsp. ground turmeric 
      • 1/2 tsp. black pepper 
      • 1/4 tsp. cayenne pepper 
      • 2 tsp. lemon juice 
      • 1/4 c. vegetable oil (for frying) 
      • fresh coriander or parsley, 
      • for lemon wedges, for garnish
      • Rinse fish under cool running water and pat dry with paper towels. 
      • In a small bowl, combine garlic, salt, ginger, turmeric, and black and cayenne peppers with lemon juice.
      • Stir to form a paste. Rub paste on both sides of fish fillets and let stand uncovered at room temperature for 20 minutes. 
      • In a heavy skillet, heat oil over medium-high heat. 
      • Carefully add fish to skillet. Fry fish about 5 minutes, or until bottom side is golden brown. 
      • With a spatula, turn fish and fry other side about 5 minutes, or until golden brown.
      • * Place fish on a platter and garnish with fresh coriander or parsley and lemon wedges. 
      Preparation time: 25 minutes
      Cooking time: 10 minutes
      Serves 4

      *For a healthier version of this recipe, omit Step 4. Instead, brush each fillet with a little canola oil. Place fish on a cookie sheet or in a casserole dish and broil in the oven for 5 minutes on each side, or until fish flakes when pulled with a fork and is no longer transparent.

      Chinese Egg Soup

      • 4 cups seasoned chicken broth
      • 1/2 cup frozen green peas
      • 1 egg, beaten
      1. Bring chicken broth and peas to a boil in a large saucepan.
      2. Slowly add egg to the boiling broth, stirring constantly. Serve hot, garnished with chopped green