Thursday, March 15, 2012



 2 lbs ricotta cheese
1/2 cup sugar
32 oz half & half milk
A pinch of saffron
1/4 tsp crushed cardamom seeds
1/2 cup blanched almonds
2 tbsp crushed green pistachios

Preparation of ras malai:

  • Mix the cheese with sugar and little cardamom powder and spread out on a baking tray.
  • Bake at 350 degrees for 35 minutes or until it sets. It should not get brown.
  • Remove from oven, cool at room temperature and cut into 2" squares.
  • Place them in a dessert bowl.
  • Mix the other ingredients, except the pistachios well in a separate dish and pour over the squares.
  • Decorate the rasmalai with pistachios, chill for 2-3 hours and then serve.



1 Chicken
6 tblsp Clarified Butter (Ghee)
4 Bay Leaf (Tej Patta)
1/4 tsp Saffron (Kesar),
soaked in lukewarm milk
3 meduim sized Onion (Pyaj)
2 cups beaten Curd (Dahi)
1/2 " Ginger (Adrak)
8 pods Garlic (Lasun)
4 Green Chillies
4 Cloves (Lavang)
1 " Cinnamon (Tuj/Dalchini)
3 Brown Cardamom (Elaichi Moti)
1 tsp Aniseed (Sauf)
2 boiled eggs
2 -3 Almonds Few Sultanas

How to make murg Noorjehani: 
  • First grind ginger, garlic, green chillies, cloves, cinnamom, cardamoms, aniseed to a fine paste.
  • Now prick the chicken well with a fork.
  • Mix curd with ground spices and rub it over the chicken.
  • Set it aside and allow the chicken to marinate for 3 - 4 hours.
  • Heat ghee, fry bay leaves, add onions and let them brown well.
  • Add the chicken along with marinade.
  • Cook on medium flame till nearly done.
  • Add salt and saffron and fry chicken till the masal begins to coat the chicken and it is well brown.
  • Pour the chicken in a dish and top it with silver foil.
  • Also add chopped boiled eggs, almonds sliced and fried sultanas.
  • Serev with fried rice, nan and paranthas.

Tuesday, September 14, 2010



Rise flour-11/2tbsp
Baking powder-1/2tsp
Ghee-for frying

How to make Jalebi :
  • Sieve Maida, rise flour and baking powder together.
  • Make a creamy batter using warm water and keep it aside for 24 hours.
  • Add food colour before frying.
  • Dissolve 2cups of sugar in 1 ½ cups of water and boil it become a one thread consistency.
  • Heat ghee in a frying pan.
  • Fill the batter in a plastic funnel and make jalebis in the form of double circles.
  • When fried well, remove out and drop in to hot syrup.
  • After 5minuts take it out of the syrup and drain

Thursday, September 9, 2010



10 flakes garlic (crushed)
2 tbsp grated ginger
Salt To Taste
1 cup curd or plain yogurt
1 tbsp lemon juice
1 chicken
1 cup long grain rice
3/4th cup shelled peas
6 bay leaves
1 cup ghee
2 large onions (finely chopped)
225gms/1/2 lb tomatoes (peeled & sliced)
2 cups hot water
3 tbsp chopped coriander leaves


2 tsp garam masala powder
1 tbsp turmeric powder
8 cloves
6 black peppercorns
1 brown cardamom
1 tsp red chili powder
1 tbsp roasted coriander powder
1 tsp cumin seeds
1/2 tsp saffron strands

How to make chicken murgh musallam :

  • Mix three-quarter of garlic with half the ginger, half the garam masala, 1 tbsp. salt, 1/3rd of turmeric, half of curd and the lemon juice and mix to paste.
  • Make small cuts in the chicken flesh and rub the paste all over and in the cavity. keep aside for 2 hours.
  • Half cook the rice with peas, remaining garlic , 4 cloves, peppercorns, 1/2 tsp. salt, brown cardamom and 4 bay leaves and water and use to stuff chicken.
  • Heat the ghee in saucepan and fry the chicken until brown all over, being careful not to let the stuffing out. Drain the chicken.
  • In another pan fry half onions in the remaining ghee with 2 bay leaves, remaining cloves and green cardamoms, until golden.
  • Add the remaining turmeric and chili powder. Make a paste grinding together the coriander and cumin seeds and the remaining onion and grated ginger.
  • Cook, stirring, for 5-10 minutes, until the ghee starts to separate. add the remaining curd, the tomato and 1/2 tsp. salt.
  • Add the chicken to the pan and baste with the spice mixture. Pour over 300ml/ 11/4 cups of water, cover and cook in a moderately hot oven (200 degree centigrade, 400 degree Fahrenheit, gas mark 6) for 1 hour.
  • Steep the saffron in the remaining garam masala powder and coriander leaves before serving murgh musallam.



1 (3 to 4 pound) chicken
1 1/2 cups yogurt
1 tbsp paprika
4 garlic cloves, pressed
1/8 tsp chili peppers
1 tsp salt
1/4 tsp cinnamon
1/2 tsp ground cumin
1/8 tsp ground cloves
A spritzer of the type used to mist plants or dampen clothes for ironing for the barbecue flare ups.

Ho to make indian barbecue chicken :
  • Wash the chicken and cut it up. Cut off and discard as much of the fat as possible from under the skin, because the fat catches fire while cooking and causes the chicken to burn. Dry the pieces.
  • For the marinade, combine all the remaining ingredients.
  • Mix the marinade and the chicken and leave it all day in the fridge, turning once or twice.
  • To barbecue, either a wood or a charcoal fire will do. Turn the chicken often so that it doesn't burn, and when the fire does flare up, extinguish the blaze by spraying it with water from your spritzer. It takes about 30 minutes to cook the chicken tikka.



Part A:
2 lbs. boneless chicken breast
1/4 cup yogurt
3 tsp minced ginger
3 tsp crushed garlic
1/4 tsp white pepper
1/4 tsp cumin powder
1/4 tsp mace
1/4 tsp nutmeg
1/4 tsp green cardamom powder
1/4 tsp chili powder
1/4 tsp turmeric
3 tbsp lemon juice
4 tbsp vegetable oil
Melted margarine (for basting)
Part B:
5 oz. tomato paste
10 oz. tomato puree
2 lbs. tomatoes, chopped
2 tsp ginger paste
2 tsp garlic paste
2 tsp green chilies
1 tbsp red chili powder
2 tsp cloves
8 green cardamoms
Salt To Taste
3 tbsp butter
2/3 cup cream
1 tsp fenugreek
2 tsp ginger, julienned
honey to taste

  • Whisk all of the ingredients in Part A together in a large bowl. Add the chicken breast, cut into 2 inch cubes.
  • Marinate overnight in the refrigerator. Preheat oven to 350º F. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.
  • While doing this, make the sauce in Part B. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water.
  • Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir.
  • If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken tikka masala.



2 cup cut into small pieces Chicken
2 Green Chilli (Hari mirch)
5 flakes Garlic (Lasun)
1 tsp Red Chili Powder (Lal Mirchi)
1 tblsp chopped Ginger (Adrak)
2 meduim sized chopped Onion (Pyaj)
1 tsp roasted Cumin Seed Powder (Jeera)
10 Black Pepper Corns (Kali Mirch)
Salt to taste
2 tblsp Oil
1 tblsp Vinegar (Sirka)
1 tblsp chopped Coriander Leaves (Dhania Patta) 

How to make chicken masala coorg:
  • Grind the green chillies, garlic,ginger, cumin seeds,pepper corns,red chilly powder, onions with the salt and the vinegar.
  • Apply over the chicken andmarinate for 1 hour.
  • Heat oil in a pan and add the chicken and fry for 2 minutes.
  • Add a little water and cook the chicken till it is done and the oil floats on top.
  • Serve hot garnished with the chopped corriander leaves.



1 (2 1/2 pound) cut-up chicken
2 cups yogurt
3 cloves garlic
2 medium onions, chopped
1 tsp paprika
2 tsp fresh ginger, chopped
2 tsp peanut or sunflower oil
2 tsp ground coriander
1/2 tsp ground chili
1 tsp cumin
Seeds of 2 peeled cardamom pod
1 tsp poppy seed
1 tsp turmeric
1 bay leaf
2 tbsp fresh coriander, chopped

How to make chicken korma:

  • Place chicken in bowl and marinate in yogurt, 1 clove garlic, half an onion, paprika, ginger, salt and pepper for a few hours.
  • Heat oil in large heavy casserole; gently sauté remaining onion and garlic for 1 minute. Remove and set aside.
  • Add to casserole the coriander, chili, cumin, cardamom seeds, poppy seed and turmeric. Fry for a few minutes. Add the chicken. Pour enough water to cover and add remaining marinade.
  • Add onion and garlic with bay leaf. Simmer 45 minutes or until chicken is tender. Sprinkle the chicken korma with fresh coriander and serve.



6 Chicken Drumsticks
1 tbsp ginger-garlic paste
2 tbsp All-purpose flour (maida)
2 tbsp corn flour
2 eggs (beaten)
1/4 tsp pepper / chili powder
A pinch of sugar
Salt To Taste
1 tbsp Soya sauce
Oil for frying

How to make chicken drumsticks:

  • In a bowl add Soya sauce, ginger-garlic paste, sugar.
  • Add chicken wings coat well and set aside for 1/2 hour.
  • Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and beat in the eggs .
  • Heat oil in a wok / kadhai.
  • Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden brown.
  • Serve chicken drumsticks hot with thin slices of onions and lemon.



2 medium onions
1 cup milk
2 tbs chopped fresh ginger root
2 tbsp Punjabi garam masala
6 tbs butter or vegetable oil
1 tsp ground turmeric
3-4 lb. chicken, skin removed, cut
2-3 fresh green cayenne peppers, minced, into
small pieces or serranos/jalapenos as substitute
1 cup fresh plain yogurt
Salt and ground cayenne to taste
1/4 cup almonds, ground A few strands whole saffron,
soaked in 2 tbs. warm milk
1/4 cup walnuts, ground


  • Minced fresh cilantro and whole 1/4 cup melon, pumpkin or squash seeds almonds/cashews for garnish (optional), ground
  • Put the onions and ginger in a blender or food processor and process into a smooth paste (consistency of apple sauce).
  • Heat the butter or oil in a heavy, deep skillet and gently brown the onion-ginger mixture, stirring often. Add the chicken and yogurt.
  • Combine well and cook over medium heat until the mixture becomes rather dry and the chicken begins to brown.
  • Grind the almonds, walnuts and melon seeds until quite fine. Stir them into the milk, then add the mixture to the chicken along with the garam masala, turmeric, chili peppers, salt and ground cayenne.
  • Cook over medium heat, stirring often, until the chicken is very tender and the sauce is very thick (about 10-15 minutes). Stir in the saffron/milk mixture and cook 1-2 minutes longer. Serve chicken dilruba with roti, naan or paratha.