Preparation Time - 40 minsRatings - 5

How to make

Make the pastry by combining the flour and 1/4 teaspoon of the salt and then rubbing 1/4 cup of the ghee into the flour until well combined and mixture resembles coarse crumbs. Add the water, a tablespoon at a time, until the pastry comes together to form a ball, about 10 tablespoons. Knead the dough lightly and then form into a disk, wrap in plastic wrap and transfer to the refrigerator to rest for at least 1 hour.While the dough is resting, make the filling. Peel the potatoes and cut into small dice. Heat 1/4 cup of ghee in a medium skillet and add the onion. Cook until the onion is lightly caramelized, about 6 minutes. Add the ginger, chile, coriander, garam masala, and cumin seeds and cook until the spices are fragrant, about 2 minutes. Add the potatoes, 1 teaspoon of the remaining salt, and 1/8 teaspoon of the pepper and cook, stirring, until well combined, about 6 minutes. Add the peas and 3 tablespoons of the cilantro and set aside to cool completely.While the filling is cooking, make theyogurt dipping sauce by combining the yogurt, remaining tablespoon of cilantro, mint, green onion, lemon juice, remaining 1/4 teaspoon of salt and remaining 1/8 teaspoon of pepper and stir to combine. Set aside, refrigerated, until ready to serve the samosas. Divide the samosa dough into 10 portions and roll each piece of dough into a circle about 5 inches in diameter. Cut each circle in half. Lightly moisten the straight edge each half circle and press together to seal; you should now have a cone-shaped portion of dough. Carefully spoon about 2 heaping tablespoons of the filling into the dough cone and then moisten the remaining edges with a bit of water and press together to seal. Repeat with the remaining portions of dough and filling. When you are ready to fry the samosas, heat a large saucepan filled at least 2 inches with oil to about 340 degrees F. Fry the samosas, a few at a time and stirring to promote even cooking, until golden brown, about 4 minutes.Remove using a slotted spoon and transfer to a aper-lined plate to drain. Repeat until all samosas have been fried. Serve immediately, with the yogurt dipping sauce and your favorite chutney.

Samosa - Ingredients

2 cups all purpose flour, 1 1/2 teaspoons salt, 1/2 cup ghee or clarified butter or oil, Cold water as needed usually about 10 tablespoons, 3 medium baking potatoes boiled until tender drained and cooled, 1/4 cup ghee or clarified butter or oil, 1 cup minced onion, 1 tablespoon minced fresh ginger, 1 hot green chile such as Serrano finely minced, 1 teaspoon ground coriander, 1 teaspoon garam masala, 1 teaspoon cumin seeds, 1/4 teaspoon freshly ground black pepper, 1 cup frozen green peas thawed, 1/4 cup chopped cilantro leaves, 1 cup plain yogurt, 1 tablespoon chopped fresh mint leaves, 1 tablespoon chopped green onion, 1 tablespoon lemon juice Chutney for serving

Preparation Time - 70 minsRatings - 4

How to make

Keep lobia soaked overnight. Strain water in morning,Cook lobia in a large pan in 1 1/2 cup water, baking soda, asafoetida, onion, ginger, mint and garam masaala. Cook to soften lobias,Strain water. Keep aside lobia. Retain stock,Heat oil in frying pan. Add salt, cumin powder, coriander powder, green coriander, tomato, red chilli powder and green chillies. Stir fry for a while,Add boiled potatoes followed by lobia. Roast for 2 minutes. Add lobia water (stock). Look for 2 minutes,Serve hot with rice, rotis or chapatis

Lobia Aloo - Ingredients

Lobia 250 gms, salt to taste, Cumin seed 1/2 tsp, Green chilli 2, Oil 3 tbsps, Coriander 1 tsp, Asafoetida a pinch, Mint leaves 8-10, Baking soda a pinch, Red chilli 1 tsp, Garam masaala 1 tsp, Ginger 1 piece, Coriander 1 tsp, Potato 2, Turmeric 1/2 tsp, Onion 2, Tomatoes 2

Preparation Time - 70 minsRatings - 4

How to make

Heat a large saucepan on a high heat. Once it is hot add the whole seeds and toast them until they sizzle and crackle. Now add the oil and then add the chopped onions and reduce the heat to low. You can optionally add 1 or 2 Whole Star Anise which help bring out the sweetness of the onions and imparts a subtle aniseed flavour but remove them once the onions are cooked. Cook the onions gently and slowly until they turn a golden brown colour. Make a paste of the ginger puree, garlic puree, curry powder, Turmeric powder, Chilli powder, with a little water. Add to saucepan and stir in well and fry for a couple of minutes. Now add your 800g Cooked Chicken Tikka stir in well. Add the fresh chillies and Mix the Chopped Tomatoes, Tomato Puree, together in a jug with the water or stock and pour into the saucepan and mix in well. Turn up the heat until the sauce begins to simmer and leave to simmer for 10 Minutes. Stir occasionally. Finally sprinkle in the Garam masala and stir in well for the final 2 minutes of cooking. Garnish with the Roughly chopped fresh coriander leaves and serve.

Chicken Chili Tikka Masala - Ingredients

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

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

Preparation Time - 70 minsRatings - 3

How to make

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 saut? 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.

Chicken Korma Curry - Ingredients

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.

Preparation Time - 50 minsRatings - 5

How to make

Rice: Wash rice gently changing water several times until the water appears clear. For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking. Drain the rice and put it into the saucepan. Add water, oil, and salt, and bring to a boil. Once the water is boiling reduce the heat to low and cover the pan. Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork. For a few minutes soak saffron in warm milk then gently fold the milk into the cooked rice. Vegetable And Gravy: Blend tomatoes to make a puree.In a bowl add yogurt, ginger, green chili, salt, turmeric, chili powder – mix it well. Add all the vegetables (cauliflower, beans, bell pepper, carrots, paneer, cashews, ginger and green chili) to the yogurt. Mix it well then let it marinate for 10 to 15 minutes. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add asafetida and cumnseeds. After the cumin seeds crack, add the tomato puree, and cook on medium-high heat. While cooking the tomato puree cover the pan so gravy does not splatter all over the burner. Cook until tomato mixture starts leaving oil and reduces to about half the volume. Add the marinated vegetables to tomato puree. Let it cook covered for 10 to 12 minutes on medium heat until vegetables are tender but not mushy. Stir the vegetables in between so they cook evenly. Prepare The Biryani: Preheat the oven to 350 degree Fahrenheit. Take baking glass dish 9? x 9? or about the same size round bowl. Put half of the cooked vegetables into the baking dish. Spread half of the cook rice over vegetables. Over the rice, sprinkle with mint and garam masala. Pour the remaining vegetables evenly over the rice. Spread remaining rice evenly over vegetables.Next sprinkle sliced almonds evenly over the rice, and then spread melted butter over the entire dish. Cover the pan and bake for about 30 minutes.

Vegetable Biryani - Ingredients

2 cups Basmati Rice, 1 cup mixed vegetables, 150 gms green peas, 3 finely sliced onions, 1 tsp red chilli powder, 4 cloves, 4 tomatoes, 1/2 cup yogurt, 1/2 tsp mustard seeds.

Preparation Time - 40 minsRatings - 5

How to make

For the lemon rice, cook the lemon zest and spices in a little oil until fragrant. Add the rice and stir well. Tip in 2 mugs of water and 1 tsp salt, bring to a simmer, put on a lid and cook until water is absorbed and rice cooked. Add a splash of lemon juice to serve. To make the dhal, put the lentils and turmeric in a pan and add water to cover by 2cm. Season and simmer for about 20 minutes until tender, adding more water if needed. Heat some oil in a pan then cook the onion, garlic and chilli for a few minutes. Add the garam masala, cook for a minute then stir into the cooked lentils. For the saag paneer, fry the paneer in a little oil until golden. Add the onion, ginger, garlic and spices, and cook until softened. Add the spinach and a splash of water and cook until wilted. To make the onion raita, mix everything together just before serving and season. Make the aubergine and tomato curry by frying the onion in oil until soft. Tip onto a plate. Add a little more oil to the pan and fry the aubergine in batches until browned all over and tender. Add another slug of oil to the pan and fry the spices for 30 seconds, add back the aubergine and onion, plus the cherry tomatoes, and cook everything until the tomatoes have burst. Season with salt and scatter with coriander leaves.

Thali - Ingredients

1 lemon zest pared and juiced, ½ tsp mustard seeds, 3 cardamom pods bashed, 1 mugful basmati rice, 250g red lentils, 1 tsp turmeric, oil, 1 onion grated, 2 garlic cloves finely chopped, 1 red chilli shredded, 1 tsp garam masala, 1 x 250g block paneer cut into cubes, groundnut oil, 1 onion grated, a small chunk root ginger finely grated, 1 garlic clove crushed, ½ tsp ground cumin, ½ tsp ground coriander, 300g spinach washed and chopped, 1/2 small red onion halved and thinly sliced, a handful mint leaves chopped, a handful coriander leaves chopped, 200ml natural yogurt, 1 onion chopped, oil, 1 large aubergine cut into chunks, 1 tsp turmeric, ½ tsp ground cumin, 1 tsp ground coriander, 1 tsp nigella or black onion seeds, 1 punnet cherry tomatoes, a handful coriander leaves.

Preparation Time - 55 minsRatings - 5

How to make

Sieve both besan and rice flour. Put it in a broad vessel. Add chilli powder, asafetida, butter and salt and mix by hand. Then add water little by little and make a dough. Take small quantity of dough and put it in the Murukku Press with Ribbon Pakoda plate and squeeze it in circular motion directly to the hot oil. Fry till it becomes crispy and nice golden yellow. But ensure not to brown. Take out from oil and store it in a airtight container.

Preparation Time - 55 minsRatings - 4

How to make

In a dry kadai put thuvar dhal, coriander seeds, rice and asafoetida one by one and fry till it turns light brown. Remove, cool it and grind it to a coarse powder. Soak tamarind in water and squeeze out the juice and make it to two cups by adding required water. Slit the green chillies lengthwise, keeping the top portion in tact. In the kadai put two teaspoons of oil and add the green chillies. Fry on medium flame till its green colour disappear and turn pale. Remove and keep aside. Same kadai put a teaspoon of oil and when it is hot add mustard. When it pops up add fenugreek and fry just for a second (ensure not to burn it). Then add tamarind water along with turmeric powder and salt. Bring to boil. When it starts boiling, add jaggery and the dhal powder. Stir it well. Allow to boil for few more seconds. Finally add the fried chillies and mix it well. Let it boil for few seconds. Then remove it. Goes well with Dhal Rice and curd rice.

Preparation Time - 90 minsRatings - 5

How to make

Cut the cauliflower and separate the florets. Put the cauliflower florets in boiling water along with little salt and allow to boil for few seconds and remove it. Keep it aside. Chop garlic finely. Chop mint leaves or spring onion. Put oil in a pan and add the chopped garlic and fry for few seconds. Add 2 to 3 tablespoons of water and continue to fry till the water is absorbed. Add cauliflower along with 2 to 3 tablespoons of water and fry for few seconds. Then add chilli flakes and salt and mix it well. Then add tomato puree and mix it well. Add chopped mint leaves or spring onion and fry till it is dry. Finally add the pepper powder and toss it well and remove.

Ribbon Pakoda - Ingredients

Besan flour – 2 cups, Rice flour – 1 cup, Chilli powder – 1 teaspoon, Asafotida powder – 1 teaspoon, Butter or Ghee – 3 tablespoons, Salt – 1 and half teaspoon or as per taste, Oil for deep frying.

Green Chilli Pachadi - Ingredients

Green Chillies - 6 to 8, Tamarind - a small lemon size,Turmeric Powder - 1/4 teaspoon, Jaggery powdered - 1 tablespoon, Salt - 1 teaspoon or as per taste, To fry and grind: Thuvar dhal - 1 teaspoon, Coriander seeds - 2 teaspoons, Rice - 1 teaspoon, Asafotida - small piece, For seasoning:, Oil - 1 tablespoon, Mustard - 1/2 teaspoon, Fenugreek - 1/2 teaspoon

Cauliflower Chilli Fry - Ingredients

Cauliflower - 1 (medium size), Chilli flakes - 2 teaspoons, Pepper Powder - 1 teaspoon, Garlic flakes - 5 to 6 (small size), Tomato puree - 2 to 3 tablespoons, Oil - 1 tablespoon Mint leaves or spring onion - few Salt - 1 teaspoon or as per taste