Mughal-Style Garam Masala

You can never have too many varieties of this popular Indian spice.
  • 1 C. green cardamom pods, husked
  • 2 cinnamon sticks, broken into pieces
  • 1/4 C. cloves
  • 1/4 C. black peppercorns
  • 1 Tbs. grated nutmeg
  • Roast spices in a small, heavy-based pan over medium heat for 4-5 minutes, stirring constantly until they become a shade darker than their original color. 
  • The spices will also give out a distinct aroma and the pan will emit light fumes of smoke.
  • Remove spices from pan and grind them to a fine powder in a spice or coffee grinder. 
  • Store in an airtight jar for up to 6 months.

Drumstick Leaves Powder


  • Drumstick leaves powder - 2 tbsp
  • Sesame seeds - ¼ cup
  • Black gram dhal - ¼ cup
  • Red chilies - 15 to 20
  • Salt - as required
  • Tamarind - little more than gooseberry sized

1. Separate the tender drumstick leaves from its bark.
2. Wash and wipe with a cloth.
3. Dry by spreading on a clean towel.
4. When it is completely dry, roast it in a hot shallow pan till it becomes crisp. Remove from fire and powder it.
5. Measure this powder.
6. Dry roast black gram dhal and sesame seeds separately.
7. Fry red chilies alone in oil and powder everything together.
8. At the end add drumstick leaves powder salt and tamarind.
9. Pound well and store in clean dry jar.

Mint Leaves Powder


  • Mint leaves powder - 2 Tbsp
  • Black gram dhal - ¼ cup
  • Red chilies - 15 to 20
  • Salt - as required
  • Tamarind - little more than gooseberry sized

1. Separate the tender mint leaves from its bark.
2. Wash and wipe with a cloth.
3. Dry by spreading on a clean towel.
4. When it is completely dry, roast it in a hot shallow pan till it becomes crisp.
5. Remove from fire and powder it.
6. Measure this powder.
7. Dry roast black gram .Fry red chilies alone in oil.
8. Powder everything together.
9. At the end add mint leaves powder salt, and tamarind.
10. Pound well Store in clean dry jar.

Rasam Powder

Rasam powder is a South Indian spice mix that is used almost every day. It's also called rasam

  • 2 1/2 C. coriander seeds
  • 1 C. dried red chillies
  • 1/2 C. black peppercorns
  • 2/3 C. red lentils
  • 1/3 C. yellow split peas
  • 1 1/2 tsp. cumin seeds
  • 1 sm. bunch fresh curry leaves
  • 1 tsp. ground turmeric
  • Dry roast all ingredients except turmeric in a heavy-based pan until lightly colored. 
  • Grind everything to a fine powder. Store in an airtight container.

Mango Rice

  • 1 cup basmati rice (200 gm) boiled
  • 1& ½ tbsp oil
  • 1 medium sized semi ripened mango (125 gm/ cut into small pieces)
  • 1 tsp (3 gm) roasted cumin powder
  • ½ tsp red chilli powder
  • 1 sachet (1 gm) sugar substitute
  • 2‐3 green chillies (slit)
  • 2‐3 dry red chillies
  • salt to taste 
  • 1/ 2 garam masala powder
  • 1 tsp mustard seeds
  • 1 bay leaf and 
  • 2 cups of water
  • Wash and soak rice for 30 mins in water. Drain excess water and keep aside.
  •  In a deep sauce pan mix soaked rice and double quantity of water and cook on high heat for about 20 mins. Then drain the starch separately. 
  • Heat the oil in a deep non‐stick pan add mustard seeds, bay leaf and dry red chillies and cook on high heat for 1 min. 
  • Add red chilli powder, green chillies and mango pieces and cook on medium heat for 2 mins. 
  • Add boiled rice, garam masala powder salt and sugar substitute. Mix well. 
  • And cook for another 5‐6 mins. 
  • Stir in between. Sprinkle with roasted cumin powder and decorated with roasted cashew nuts.

Mango D‐Lite

  • ½ litre double toned milk
  • 100 gm fat free khoya grated
  • ripened mango 1 medium sized (175 gm) cubed
  • 25 sachets ( 25 gm) sugar substitute
  • 5‐6 cashew nuts chopped
  • 5‐6 pistachios chopped and 
  • a pinch of cardamom powder
  • Boil the milk in a deep sauce pan and medium heat for 20‐25 mins or till it thickens. 
  • Add sugar substitute and grated khoya. Mix well. And cook on medium heat for 3‐4 mins. 
  • Stir in between. When cool add mango pieces and sprinkle cardamom powder. 
  • And decorate with cashew nuts chopped pistachios. 
  • And chill it in the refrigerator. Serve chilled.

Aam kkhash korma


  • 50 gm shelled peas ( ½ cup)
  • one medium sized potato (100 gm) cut into small pieces
  • 75 gm beans ( cut into small pieces)
  • 1 medium sized carrot (100 gm) cut into round sliced
  • 100 gm low fat cottage cheese ( cut into small cubes)
  • ¾ cup fresh tomato puree (75 gm)
  • 1 medium sized onion chopped ( boiled) 
  • ½ tsp cumin seeds
  • 1‐2 bay leaves
  • 2 small cardamoms
  • 2‐3 cloves
  • 1 stick cinnamon
  • 2 small cardamoms
  • a pinch of nutmeg ( grated)
  • a pinch of mace powder
  • 4‐5 cloves garlic
  • ½’ ginger
  • 1‐2 green chilies
  • ½ tsp red chili powder
  • salt to taste
  • ½ garam masala powder
  • ½ tsp coriander powder
  • 1 cup double toned milk ( 150 ml)
  • 2 tbsp soya oil
  • ½ tsp ghee
  • 1 medium sized ripe mango (100 gm) cut into small cubes and
  • ½ cup water


  • Grind the onions, ginger, green chili and garlic to a paste. Heat the oil in a deep non‐stick pan. 
  • Add the cumin seeds, bay leaves, small cardamoms, cloves, cinnamon stick, mace, nutmeg and cook on high heat for 30 seconds. 
  • Add the onion paste and cook on high heat for 3‐4 mins. Add red chili powder, coriander powder salt and cook on high heat for 1 min. 
  • Then add potatoes, carrots beans and cook on medium heat for 7‐8 mins. Now add peas, tomato puree, milk, and water and garam masala powder and covered with the lead, for 8‐10 mins. 
  • Add mango pieces and cook on medium heat for 2 mins. Allow stand for 5 mins.

Masaladar Rajmah Rice

  • Basmati rice 200 gm ( 1 cup )
  • Red kidney beans 100 gm ( 1 cup) boiled
  • Tomato puree 50 gm ( ½ cup)
  • onion 1 medium sized chopped
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • ½ tsp garam masala powder
  • ½ tsp turmeric powder
  • salt to taste
  • white oil 2 tbsp
  • 1 tsp cumin powder
  • ½ tsp red chili powder
  • ½ tsp kashmiri mirch powder
  • ½ tsp sugar substitute
  • fresh coriander leaves 2 tbsp
  • 1‐2 green chilies
  • 1 tsp chopped ginger and lemon wedges.
  • Wash and soak rice for 20‐25 mins in water. Drain excess water and keep aside. In a deep sauce pan mix soaked rice and double quantity of water, and cook on high heat for about 20 mins. 
  • Then drain the starch separately and keep aside. 
  • Heat the oil in a deep non‐stick pan; add chopped onion and fry till it turn golden brown. 
  • Add ginger paste, garlic paste, red chili powder, kashmiri red chili powder, turmeric powder, cumin powder and boiled rajmah and salt and cook on high heat for5‐6 mins. 
  • Stir in between. Add garam masala powder, sugar substitute and ½ cup of water and cook on medium heat for 4‐5 mins. 
  • Arrange on a serving dish. Put cooked rice and cooked rajmah. 
  • And garnish with chopped coriander leaves, onion rings, green chilies, chopped ginger and lemon wedges. Serve hot with roti or rice.

Soya Cutlet

  • Soya chunks 50 gm ( boiled & shredded )
  • 1 big sized ( 100 gm) potato boiled & grated
  • 1 green chilli chopped
  • 1 tsp chopped ginger
  • 1 tsp chopped garlic
  • 2 tbsp chopped onions
  • 1 sachet sugar substitute
  • ½ tsp garam masala powder
  • 1 tsp roasted cumin powder
  • ½ tsp red chilli powder
  •  ¼ tsp turmeric powder
  • 1 tbsp corn flour ( dissolve with 3 tbsp water )
  • 5 tbsp ( 35 gm) atta bread crumbs
  • 1 tbsp roasted peanuts 
  • 1 & ½ tbsp oil
  • Heat the oil in a non‐stick pan, add chopped onions, chopped garlic and chopped ginger and cook till onion, ginger and garlic turn soft. 
  • Add grated potato, shredded soyabean, salt, sugar substitute, re chilli powder, roasted cumin powder, roasted peanuts, garam masala powder and salt. Mix well and sauté for 2 mins. 
  • Apply oil on your hands, shape the mixture into cutlets. Put the cutlets in corn flour batter and coat with atta bread crumbs. 
  • Place the cutlets on non‐stick tawa and brush with oil. And sauté those till golden brown crust develop or place the cutlets on greased non‐stick tawa or oven proof flat dish on the metal high rack grill for 12‐13 minutes till golden brown. 
  • Reposition frequently for uniform browning. Serve hot with ketchup or sauce.

Paneer Kofta Curry

For the kofta:
  •  200 gm paneer ( low fat cottage cheese / mashed )
  • 1 medium sized ( 75 gm ) potato (boiled/ mashed )
  • 1 tbsp corn flour
  • 1 green chilli chopped
  • 2 tbsp coriander leaves chopped
  • salt to taste
  • ½ tsp white oil
For the gravy:
  • 2 tbsp ( 20 gm ) onion paste
  • 1 tsp ( 5 gm ) ginger paste
  • 1 tsp ( 5 gm ) garlic paste
  • ½ tsp red chilli powder
  • ½ tsp kashmiri mirch powder
  • ½ tsp garam masala powder
  • ½ cup ( 50 gm ) tomato puree
  • 2 tbsp ( 20 gm )khoya ( fat free / mashed )
  • 1 tbsp cream ( optional )
  • salt to taste 
  • 1 & ½ tbsp oil
  • ½ sachet sugar substitute
  • 1 tbsp chopped coriander leaves ( for garnishing)
  • 1 cup of water and 
  • 1 tsp corn flour
  • Mash paneer boiled potato and corn flour, add all the ingredients and make smooth dough. Form it into small balls and shape into kofta. Heat the oil in a non‐stick frying pan. 
  • Add kofta and fry till it turns light brown and cook on low heat. 
  • Remove kofta from the pan. In the same pan put the onion paste, ginger paste and garlic paste and cook on medium heat for 2‐3 mins. 
  • Add Kashmiri mirch powder, red chilli powder and cook for 1 min. Add tomato puree, salt sugar substitute, garam masala powder, khoya and corn flour and 1 cup of water. 
  • Mix well. And cook on medium heat for 3‐4 mins. Add kofta to it. And cook for 15‐20 seconds.
  • Garnish with fresh coriander leaves and cream.

Dal Chicken Tarka

  • chicken breast piece‐2 numbers (cut into small pieces)
  • ¾th cup masoor dal
  • ½ cup channa dal
  • 1 big onion chopped
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • ½ teaspoon chilly powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon garam masala powder
  • ½ teaspoon coriander powder 
  • 2 green chilly chopped
  • 1 small tomato chopped
  • 1 & ½ tablespoon oil
  • salt to taste 
  • 2 tablespoon chopped fresh coriander leaves
For the tarka
  • 1 teaspoon oil
  • ½ teaspoon cumin seeds
  • 2 to 3 garlic cloves (chopped)
  • Boil the masoor dal and channa dal together in a saucepan of water until soft and mushy. Set aside. 
  • Heat the oil in a deep frying pan and fry the onions until soft and golden brown. 
  • Add ginger paste, garlic paste, chilli powder, coriander powder, turmeric powder and cook for 2 to 3 minutes. Stir in between.
  • Next add chicken pieces, salt and garam masala powder and stir fry for 5‐7 minutes and till lightly brown. Add half of the fresh coriander, green chilly, tomatoes and lemon juice and cook for a further 3‐5 minutes. Add channa dal and masoor dal and cook for 2 minutes Garnish with remaining coriander leaves. 
  • Serve hot with rice or chapatti.

Chicken Rezala

  • 1 whole chicken 
  • 2 midsized onions 
  • 1 tbsp of whole black pepper 
  • 1 tbsp of cardamom, clove, cinnamon 
  • 4 tbsp of blended ginger 
  • 4 cups of natural yogurt 
  • 2 red chillies 
  • 1/2 cup of clarified butter
1. Marinate the chicken pieces for half an hour in the yogurt.
2. Heat the ghee in the wok.
3. Saute the whole spices and the chillies.
4. Fry the ginger paste and onions, add the chicken.
5. Cook covered on medium heat for twenty minutes.

Mango Mousse

  • 3 large mangos, peeled and pitted
  • ½ cup (125 mL) water, divided
  • 1 envelope (0.25 oz/10 g) unflavored gelatin
  • ¼ cup (50 mL) granulated sugar
  • 1 cup (250 mL) heavy whipping cream, chilled
  • ¼ cup (50 mL) powdered sugar
  • ½ tsp (2 mL) vanilla extract
  • ¾ cup (175 mL) fresh raspberries

1. Place mango flesh into blender container; cover and blend until smooth. Press mango purée through
fine-mesh strainer into small mixing bowl; set aside and discard fibrous strings.
2. Place half of the water into small bowl; sprinkle with gelatin. Place remaining water and granulated sugar
into large microwave-safe bowl. Microwave on HIGH 1 minute; stir until sugar is dissolved. Whisk in
gelatin mixture; cool slightly. Add to mango purée, whisking constantly.
3. In large chilled mixing bowl, beat cream on high speed of electric mixer 1 minute. Add powdered sugar
and vanilla; beat 2-3 minutes or until stiff peaks form. Gently fold one-third of the cream mixture into
mango mixture just until combined. Repeat until all of the cream mixture is added to the mango mixture.
Divide mousse evenly among Dots Martini Glasses. Top with raspberries; cover loosely with plastic wrap
and refrigerate 1 hour or until set. Remove plastic and serve.

Tandoori Chicken Wraps

  • 1 cup plain yogurt
  • 1 1/2 teaspoons tandoori masala
  • 1 1/2 teaspoons masala such as shaan meat masala or 1 1/2 teaspoons kitchen king mixed spice
  • 1 teaspoon curry powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon red chili powder
  • 1 pinch turmeric
  • 1 lb chicken breast, boneless, skinless
  • 1 teaspoon oil
  • 1 cup plain yogurt
  • 3/4 cup cucumber, shredded
  • 1/4 cup onion, shredded
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon red chili powder
  • 6 large tortillas
  • lettuce or spinach leaves
  • chutney, your favorite kind
  • cooked basmati rice
  • tomato, diced
  • radish, thinly sliced
For yogurt marinade:
  • Combine first 8 ingredients.
  • Cut chicken into bite-size pieces and stir into yogurt until completely covered. Cover and marinate in refrigerator for at least one hour.
For yogurt sauce: 
  • Combine yogurt, cucumber, onion, black pepper, salt and red chili powder. Stir until smooth. Refrigerate until ready to serve.
  • Heat oil in skillet over medium-high heat.
  • Add chicken and all the marinade to skillet and cook for about 20 minutes or until chicken is cooked through. You may need to drain some liquid from the skillet while this cooks as you want to end up with only enough sauce to coat the chicken.
Note: Use Roti/Phulka/Pulka as wrapper
To serve: You may cool the chicken pieces slightly before serving or keep them hot. You may warm the tortillas, if desired, too. Roll up the wrap with the chicken, yogurt sauce, lettuce or spinach leaves, chutney, rice, tomatoes, radishes and whatever else you like.

Egg Rolls


  • 1 package egg roll wrappers (4 1/2" by 5 1/2")
  • 4 cups oil for deep-frying


  • 1 pound ground pork/chicken/turkey
  • 5 eggs, beaten and fried
  • 1 medium onion (diced)
  • 1/4 cup green onions (diced)
  • 1/2 green cabbage, sliced thinly, 1 inch lengthwise
  • 1 pack of clear noodles

 Meat Seasoning:

  • 1 tsp soy sauce
  • 1 tsp oyster sauce
  • 1/4 tsp sugar
  • 1/8 tsp white pepper
  • 1 tsp cornstarch

 Egg Seasoning:

  • 5 eggs, beaten
  • 1/8 tsp white pepper
  • 2 tbsp water

 Stir Fry sauce:

  • 4 tbsps water
  • 1 tbsp cornstarch
  • 1/2 tsp soy sauce
  • 2 tsps oyster sauce
  • salt, white pepper, (if desired) to taste
  • 2 tbsps oil for stir-frying 

1. Mix ground meat, and all meat seasoning in a bow. Set aside for at least 15 mins at room temperature.
2. Mix beaten eggs with chicken bouillon powder, white pepper and water. Add 1 tbsp of oil to the wok to fry the eggs. Break up the eggs with a spatula while frying. When finished, set aside.
3. Add 1 tbsp of oil to stir fry onions, green cabbage, and clear noodles with the stir fry sauce over medium heat. Stir fry for 6 mins or until everything is tender. Taste to see, if more salt or pepper is needed.
4.Remove veggies from the wok. Add 1 tbsp oil and meat to the wok and cook until well done. Then add the veggies back in and mix it well with the meat. Make sure that there is no gravy in the mixture, if there is, it needs to be drained out.
5. Set the filling aside to cool for wrapping.
6. Wrapping: Mix 4 tbsp cornstarch and 1 tbsp water slowly till you get a glue texture, this will be used as glue for the wrappers.
7. To wrap, Spread out the egg roll wrapper, put filling in the middle of the wrapper, wrap it like you will wrap a burrito, then seal it with the cornstarch water solution.
8. Deep-frying: When oil is ready, gently put each egg roll into a wok/deep fryer one at a time. Deep-fry the egg rolls until they are golden brown, then drain the excess oil on a rack or paper towels. Don't stack egg rolls. If it is needed, egg rolls can be reheated in an oven on low heat for 10 minutes on each side.

Feta Cheese Salad

  • 50g green peppers
  • 50g yellow peppers
  • 50g red peppers
  • 100g feta cheese
  • 50g large tomatoes
  • 50g olive oil
  • 20g zathar leaves
  • Cut the peppers and feta cheese into cubes.
  • Mix the zathar leaves and olive oil together.
  • Cut off the head of the tomato and remove the seeds.
  • Put the mixtures inside the tomatoes and serve

Lamb Couscous


  • 200g lamb shank
  • 80g onion, chopped
  • 20g garlic, crushed
  • 30ml olive oil
  • 40g tomato paste
  • 30g baby marrow
  • 40g carrots, medium
  • 50g potatoes, chopped into wedges
  • 2 red chillis, whole
  • 20g parsley, chopped
  • 80g couscous
  • 20g pine nuts
  • salt & pepper


  • Marinade lamb shank with salt , pepper and olive oil then sear in hot pan with olive oil , and set aside.
  • Heat some oil in a thick bottom pan and sauté the onion and garlic, Add lamb shank and stir. Add tomato paste and some water and stir. 
  • Add potato wedges, cook for a further 5 mins then add carrots and baby marrow wedges. 
  • Season and leave to cook, stirring occasionally until lamb is tender and vegetables are cooked through.
  • Place couscous in a tray with some salted water and olive oil. And rub in with your hands. Place the tray in an oven of 100C to steam for 10 mins.
  • Remove, fluff up with a fork and mix with pine nuts.
  • To serve, arrange lamb shank on a bed of couscous with vegetables and sprinkle with some chopped parsley. Sauce from the lamb can be served separately in a bowl with some vegetables.

Arabic Baked Chicken

  • 100ml olive or vegetable oil
  • 75ml lemon juice
  • 1 tbsp salt
  • ½ tbsp oregano
  • ½ tbsp pepper
  • ¼ tbsp cinnamon
  • 1 chicken, cut into serving pieces
  • 1 saffron leaf
  • 3 cups rice
  • 50g toasted pine nuts
  • parsley, chopped
  • Combine olive oil, lemon juice, saffron and spices in shallow baking pan. Add chicken and marinade for 20 mins. 
  • Bake in an oven at 185C for roughly 20-30 mins basting occasionally. Remove from oven and baste again.
  • Boil rice and sprinkle rice with sautéed pine nuts and parsley.
  • To serve, pour chicken juice over chicken next to a bed of rice and salad.

Oriental rice with chicken

  • 900g whole chicken
  • 500g rice
  • 500g red onion
  • 500g mince meat
  • 200g butter
  • 20ml corn oil
  • 15g cooking salt
  • 5g black pepper
  • 5g sweet pepper
  • 5g cinnamon powder
  • 15g pine nut
  • 15g cashew nuts
  • 500ml chicken stock
  • Preheat oven to 190C/fan 170C/gas 5. De-skin the chicken, season well and roast for 1.5 hours or
  • until cooked through.
  • Boil the rice for 15 mins and set aside.
  • In a large pot, heat the oil and cook the onion, minced meat and spices until brown. Add the rice to the meat and add the chicken stock. Leave to cook until the stock has almost entirely absorbed.
  • Fry the nuts and serve as a garnish over the chicken on top of the rice.

Friut Chat

  • 2 Oranges
  • 1 Apple
  • 1 Melon
  • 5Strawberry
  • 3 Bananas
  • 2 Guava
  • Raisins: Handful
  • Lemon: Half
  • 1 Pineapples
  • Grapes
  • 5 Kiwis
  • 1 Pomegranate
  • Chaat Masala
  • Salt to taste
  • 1 tsp cumin seed,
  • 1 tsp chili powder,
  • Pinch of black pepper
  • Sugar (1 tsp)
  • Peel one orange and extract juice from the other one with a fruit juicer. 
  • Squeeze out the juice from the lemon as well. 
  • Cut apple and guavas into small cubes. Peel the bananas and cut them up in small pieces. 
  • Peel and cut kiwis, melon, strawberries in small pieces and put all the cut up fruit in big bowl. 
  • Pour the orange juice and lemon juice on top, add chaat masala, chilli powder and sugar, grapes and raisins into it and mix well.
  • Serve chilled.

Pani Puri

Ingredients for Shell:
  • 1 cup Semolina (middlings of durum wheat; used to make pasta)
  • 1/2 cup wheat flour
  • 1.5 cups plain flour
  • 1.5 teaspoons of salt
  • 2 to 3 teaspoons of oil
  • Water
Ingredients for Masala Water:
  • 5 teaspoons of Pani Puri Masala
  • 5 to 6 cups cold water
  • 1 pinch of black pepper powder
  • 1/2 teaspoon Chaat Masala
  • 1.5 teaspoons of lemon juice
**Masalas can be bought at any general Indian food store**
Ingredients for Stuffing:
  • 2 medium potatoes
  • 1 can of chick peas
  • 1 cup Tamarind chutney
  • Start by preparing the pani puri water. Mix together all ingredients for the pani puri water in a large mixing bowl and store in an air tight container. Must be chilled for a day before ready to use.
  • Next make the pani puri shells. These shells can be purchased at an Indian food store, or made from scratch. Mix the different flours together and add the salt. Knead into a stiff dough, adding water as needed. Add in the oil and continue kneading the dough. Cover and keep aside for 15 minutes.
  • Grease the bottom of a deep wok. Divide the dough into 1/2 inch rounds, then flatten them into small circles. Deep fry them in hot oil in the wok until they puff up and turn golden brown. Keep aside to cool.
  • Boil the potatoes. Then peel and chop coarsely. Let them cool.
  • Tap the centers of the puri shells lightly to make a 1/2 inch hole in the tops. Add 1/2 teaspoon of the boiled potatoes, a few chick peas, and 1 tablespoon of the chutney. Dip the puris into the chilled water and serve.