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Malai Kofta |
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For the koftas-100 gms Paneer, crumbled or grated 5 Potatoes, boiled 1tsp Baking powder 1/2 tbsp Maida or corn flour 1 tbsp Red chili powder 1 tbsp cumin powder 1tbsp coriander powder 1 tbsp garam masala powder 2 Green chili chopped finely. For the gravy-200 gm Fresh cream 100 gms Onions 2 tbsp Coconut grated Ginger, Garlic 3 tbsp tomato puree (Blend all the ingredients into a fine paste except for the fresh cream & tomato puree.) 3 red chili 1 cinnamon 2 tbsp coriander seeds 1 tbsp cumin seed, poppy seed, Black pepper, cloves (Roast them and then grind) |
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Paneer Pasanda |
| 250gms Paneer 2tbsp Cream 3tbsp Cornflour Salt to taste Oil for frying For the Filling : 2tbsp Kaju Pieces 1 Cup Coriander Leaves, Chopped 4 Green Chilies 1" piece Ginger 4 Cloves Garlic For the Gravy : 1tsp Cashew pieces 1 Cup Curds 6 Badam/Almonds 2 Onions 3 Tomatoes, Pureed 4 Red Chilies 1tsp Jeera 3tbsp Ghee 50gms Paneer |
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Capsicum Daal |
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100 gms Moong Dal 2 Capsicum 1 Onion 1 Tomato Few Green Chillies For Seasoning: Oil Mustard Seeds / Rai Cinnamon / Jeera Red Chillies Asafoetida / Hing |
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Kashmiri Dum Aloo |
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500 gm : Small Potatoes 1½ cup : Yogurt / Dahi ½ tbsp : Gramflour / Besan 4 no : Green cardamom / Chhoti Elaichi ½ tsp : Dry ginger powder / Soonth ¾ tsp : Fennel seed powder / Saunf 5 no : Cloves / Laung 2 no : Cinnamon sticks chutney / Daalchini 1 ½ tsp : Chilli Powder Sarson / Mustard oil for frying |
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Haak Kashmiri Palak |
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500 gm: Spinach 2 spring: Sliced spring onions 2tbs: Mustard oil 1 tsp: Yellow mustard seeds ¼ tsp: Kashmiri garam masala |
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Kashmiri Pulao |
| 500 gm: Basmati rice 2 cups: Milk ½ cup: Cream 1 cup: Fruits (chopped, mixed) 1 tsp: Sugar 2 tsp: Ghee 3-4: Cloves 1-2: Bay leaf 1 inch long piece: Cinnamon 3-4: Cardamom ½ tsp: Cumin seeds Rose water Salt to taste |
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Zafrani Pulao/zarda |
| 2 cups: Rice (long, grained) 1/2 cup: Sugar 4 tsp: Ghee 18-20: Almonds. 12-15: Cashew nuts. Pinch: Saffron. 1/4 tsp: Nutmeg Powder. 1/2 tsp: Green Cardamom Powder |
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Chana Madra |
| 500 gm: Yogurt 250 gm: Kabuli chana-boiled 3 tsp: Raisins 4: Cardamoms & Cloves 1/3 tsp: Black cardamom-powder & Clove Powder 1/2 tsp: Turmeric & Cumin Powder 1/2 tsp: Salt 250 gm: Ghee |
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Baigan Ka Bhurta |
| 2 Large Brinjals 3/4 cup: Onions (finely chopped) 1/2 cup: Tomato (finely chopped) 1 tsp: Garlic & Ginger 2 : Red chillies (dried crushed) 1 tsp: Cumin seeds, Red Chilly powder, Dhania Powder 1/2 tsp: Turmeric powder & Clove powder & garam Masala Salt to taste 2 tsp: Lemon juice 2 tsp: Ghee & Oil |
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Sarsoon Ka Saag |
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1 kg: Sarson (green mustard) 250 gm: Spinach 3-4 flakes: Garlic (finely chopped) 2" piece: Ginger & Green Chilli (finely chopped) 2 tsp: Makki ka atta (maize flour) 11/2 tsp: Powdered gur (jaggery) Salt to taste Tadka : 3 tsp: Desi ghee 1/2 tsp: Red chilli powder 2-3: Green chillies (finely chopped) 1" piece: Ginger (finely chopped) |
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Dal Makhani |
| 1 cup: Whole black gram 2 tsp: Split Bengal gram & Kidney Beans 1 cup: Tomato(puree) 1" piece: Ginger 4 Cloves Garlic 2 Whole dry red chillies (soaked for 15 minutes) 3 tsp: Ghee & Butter 2 tsp: Dhania (coriander) powder 1/2 tsp: Garam masala 1/4 cup: Fresh cream beaten well and mixed with 1/4 cup milk 5 cups: Water Salt to taste |
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Kadhi |
| 6 cups: Sour curd 5 tsp: Gram flour 1 tsp: Mustard seed 1/2 tsp: Turmeric powder , Heeng Powder 10 : Green chillies 1" piece: Ginger (finely chopped) 6 tsp: Oil 3 cups: Water Salt to taste For Pakoras: 12 tsp: Gram flour 4 medium size: Onions 8 : Green chillies 1 tsp: Red chilli powder 4 tsp: Oil Oil for frying Salt to taste Sufficient water for the batter |
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Punjabi Choley |
| 250 gm: Kabuli channa 50 gm: Rajma 2 tsp: Tea powder 2 pieces: Clove & Cinnamon 1/2 tsp: Black pepper 2-3: Green chillies & 1 pcs Ginger 1/2 tsp: Eating soda 3 tsp: Annardana paste 1/4 tsp: Mango powder (aamchur) 1 tsp: Garam Masala 3 no: Potato (boiled medium sized) 1/2 cup: Tomato (chopped 2 tsp: Ghee Salt to taste Ingredients for Masala: 1-2: Bay leaf (tej patta) 2 tsp: Mustard seed & Jeera & Methi dana 2-3: Clove 1-2: Red chilli |
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