I have devoted hundreds of hours to perfecting these recipes. If you are new to Indian cooking, I encourage you to adhere closely to my detailed instructions in. North Indian Vegetarian Dishes. • South Indian Vegetarian Recipes. • West Indian Vegetarian Receipes. • East Indian Vegetarian Receipes. • Andhra Receipe. gravy plays an indispensable role as an accompaniment for these. I was initially very eager to know Popular Restaurant G.
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in my experiment in Low Budget Vegetarian cooking. On my website . and vegetables, and cook and Indian style meal one night, and a Mexican meal the next. RECIPE BOOK OF NAZISH QURESHI NON-VEGETARIAN DISHES Tandoori Chicken Pepper Chicken Butter Chicken Chicken Tikka Mutton Curry Dhania. countless indian restaurants are named Maharaja, from a “sanskrit” indian Tandoori (charcoal-grilled) and Mughlai dishes. Vegetable Samosa (Vegan).
Cook for minutes. Add onion and cook till brown.
Add 3. Bring to a low boil and then reduce heat 3. Spread mixture onto two kulchas. Cover 4. Take paneer in a separate bowl and mix mashed rajma, mix well.
Season with salt, paprika, pepper and Remove from heat and stir in vanilla. Mix all these together and serve hot lemon juice. Cook for 2 minutes. Scoop the mix into a bowl and top with with kulchas.
Spread the mix onto rotis and garnish the peanut butter, cinnamon, chopped Rajma-rice Rolls with coriander. Roll up and serve hot. Prep time: 5 minutes Dahi Kulcha Cook time: 20 minutes Prep time: 10 minutes Chana Kulcha Salad Kathi Roll Makes: 10 servings Makes: 2 servings Prep time: 25 minutes Prep time: 10 minutes 10 rotis; gm rajma kidney beans , 4 kulchas; 3tbsp dahi yoghurt ; Cook time: 10 minutes Cook time: 1 minute boiled; 2tsp garlic paste; 2tsp red chilli 2tsp red chilli powder; 2tsp chaat Makes: 4 servings Makes: 2 servings powder; 4 lettuce leaves; 1 cup sour masala; 1tsp black pepper powder; 8 kulchas; gm chana chickpeas , 1 large tomato; 5-inch piece of cream or hung curd; 1 cup grated 1tsp garlic paste; 1 cucumber, grated; boiled and mashed; 10gm ginger cucumber; 2 large rotis; 50gm paneer; cheese or paneer; salt to taste; oil tomatoes, grated; paste; 5gm garlic paste; 1 2 cup onion, 2tbsp pudina chutney; iceberg lettuce For pudina chutney: green chillies; chopped; 20gm dhania patta fresh 1.
Heat oil in a pan. Add garlic paste and drops lemon juice; 1 small bundle coriander , chopped; 1tsp paprika 1. Roughly chop the tomato and cut the fry for 2 minutes. Add red chilli powder and fry for a pepper powder; juice of 1 lemon; 2. Heat the rotis put each for 10 seconds minute. Now add rajma and salt. Mix well 1. Take yoghurt in a bowl. Beat it well. Now 20ml olive oil; salt to taste on a lit gas ring. Let add pepper, red chilli, garlic paste and 3. Make a row of tomato, cucumber and it cool.
Add ginger paneer down the centre of each warm roti. Using some oil, fry the rotis on a tawa. Apply the yogurt mix on all kulchas. Now lightly spread the chutney around 4. Place the rotis on a plate. Spread sour 3. Put tomatoes and cucumber on two 2. Put in the top and sides of the roti. Break some cream on it. Add a lettuce leaf and spread kulchas; cover with other two kulchas. Fold in the sides to seal in rajma in the centre. Top it up with grated 4. Serve with pudina chutney.
For the 3. Season with salt, paprika, pepper and 12 13 Easy Ideas Easy Ideas lemon juice. Cook for 2 minutes more. Quick-do Cheese and Fruity Rice Kheer leaves, rock salt, amchoor powder and 4. S pread onto four kulchas and garnish Cucumber Kulcha Prep time: 10 minutes green chillies.
Cover with the other four Prep time: 5 minutes Cook time: 30 minutes kulchas, slice in half and serve hot. Cook time: 5 minutes Makes: 4 servings Spicy Spinach Kulchas Makes: 4 kulchas 1 cup rice; 1 cup milk; 20 almonds; Prep time: 20 minutes Oats Chocolate Chikki Half a cucumber, chopped; half a 2tbsp honey; 1 medium apple, peeled, Cook time: 10 minutes Prep time: 20 minutes, plus chilling tomato, chopped; 2 slices processed cored and diced Makes: 6 kulchas Cook time: 10 minutes cheese; 1tsp mustard sauce; 1tsp gm spinach; gm mushrooms, Makes: 30 bars tomato sauce; 1tsp mayonnaise; 1.
Whisk the milk and almonds together in finely chopped; salt to taste; pepper gm milk chocolate, chopped; 4 kulchas; butter for toasting; salt a mixie till well-blended. Cook the rice separately. Combine the almond milk and rice in a gm oats, dry roasted; 8 pieces of 1. Toast the kulchas on both sides on a hot pan and bring to a boil. Lower heat and 1. Wash and shred the spinach leaves. Boil crystallised ginger, chopped finely; tawa with butter.
Layer the cucumber and tomato on two consistency about 15 minutes. Add the honey and stir. Now add the 2. Clean, wash and chop the mushrooms 1. Melt together both chocolates, butter 3. Sprinkle over the mayonnaise, mustard apple pieces and let it stand covered for and saut in a little olive or sunflower oil. Place cheese slices. Serve hot or cold. Add the Schezwan sauce. Let it cool. Mix well with oats, walnuts and ginger, 4. Add salt and pepper to taste. Cover 3. Add salt and pepper. Mix in spinach.
Slice into two Rainbow Kulcha 4. Lightly coat one side of the kulcha with cling film. Press lightly to level. Cover with and serve hot. Prep time: 20 minutes butter. Spread the veggie mixture on the the cling film. Makes: 2 servings unbuttered side of the kulcha. Cover with 3. Cool until firm and turn out.
Prep time: 10 minutes 2tbsp mayonnaise; 1tsp mustard Repeat for all the kulchas. Cook time: 5 minutes sauce; salt to taste; 1tsp kali mirch 5. Put the Soya sauce, onion, ginger, garlic, gms vinegar, sugar, tomato puree, salt and pepper in a Dried Mushrooms 4 nos.
Finely chopped onion 1 no. Bring to a boil and simmer for 2 minutes. Then drain, rinse and cut into thin Fresh ginger,finely chopped 1 tbsp. Garlic clove, crushed 1 no. Heat the oil in a saucepan and add the chicken Vinegar 4 tbsp. Cook for minutes. Sugar 1 tsp. Add the stock and the Soya sauce mixture, Cornflour 1 tbsp. Tomato puree 1tsp. Add the mushrooms and cook till sauce Pepper To taste thickens slightly.
Salt To taste 7. Serve hot. Soya Sauce 2 tbsps. Cornflour 2 tbsps. Egg 1 no. Chopped green chilies 8 nos. Chopped Garlic cloves Oil 1 tbsp. Oil to fry Salt As per taste popular Chicken preparation. Marinate the boneless chicken pieces one inch cubes in 1 tablespoon. Soya sauce, salt, egg and 1 tablespoon cornflour for ten minutes. Deep fry chicken in hot oil till light brown. Heat 1 tablespoon oil in a wok. Add chopped garlic and chopped green chilies and toss for 15 seconds.
Add 2 teacups of chicken stock or water. Bring it to a boil. Add ajinomoto, sugar, white pepper powder, salt and rest of the Soya sauce. Add fried chicken pieces and cook for 3 minutes. Add rest of cornflour, after dissolving it in water. Stir constantly. Garnish with chopped spring onions and green chilies julienne. Keep it aside.
Few drops of venigar and Add the remaining gravy from the marinade and fried soya sauce chicken pieces to the pan and cook for minutes. Salt to taste Serve hot with fried rice.
Add ginger-garlic paste onions and allow them to cook until they turn golden brown in color. Then add chicken pieces. Sprinkle garam masala, red chili powder, turmeric powder and salt and allow them to cook. Add cumin seeds, coriander powder and pepper powder. When the chicken is half cooked, add coriander leaves, tomatoes and mix well. Cover the pan and let the chicken cook well. Serve hot with chapathis or parathas. Cut the chicken,retaining the bone, Oil For deep frying into small serving sized pieces.
For the Marinade 2. Combine all the ingredients Ginger paste 1 tsp. Soya sauce 2 tbsps. Heat oil in a frying pan and deep fry Cornflour 2 tbsps. Salt To taste 4. Drain and set aside. Heat 3 For the Sauce tablespoons of spicy chili oil or ordinary Spicy chili oil or ordinary oil 3 tbsps. Finely chopped ginger 1 tsp. Add the ginger, garlic, red chilies, Finely chopped garlic 1 tbsp. Chili sauce 1 tsp. Vinegar 1 tbsp. Add the remaining ingredients mentioned under sauce except the cornflour, bring to a boil and add the chicken.
Cook covered on a low flame for about 4 minutes and then add the cornflour mixed with water and stir continuously, so that the sauce becomes thick. Garnish with the spring onion and spring onion tops. Cut the wings into two, chop the end bone, Eggs 2 nos. Mix all ingredients thoroughly, except Worchestershire sauce 1 tbsp. Flour maida 50 gms.
Heat oil in a deep pan, dip lollipop into the Ginger, paste 1 tsp. Yellow colour or red colour A pinch 5. Serve hot with szechwan sauce. This dish is a good indicator of a cook's expertise! Medium Tomatoes nos. Coriander leaves 2 tbsp. Medium onions 2 nos. Garlic paste 2 tbsp. Ginger, finely chopped 2 tbsp. Dry red chilies 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. Skin and cut the chicken into pieces. Take whole dhania, dry red chilies and pound together. Slice the onions. 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. Put in tomatoes, ginger, dhania powder and red chili powder. Add some water. Cover and let it cook. Once the gravy is reduced put in the chicken pieces, salt and coriander leaves.
Mix well, sprinkle the Garam Masala Powder. Cover and cook for mins on low flame. Skin and clean the chicken. Make incisions with a Chicken gms. Kashmiri Red Chili Powder 1 tsp. Apply a mixture of red chilli powder, lemon juice Lemon Juice 1 tbsp. Marination 3. Hang the yogurt in a muslin cloth for Curd Yogurt 1 cup. Add red chilli Ginger paste 2 tbsps. Apply this marinade to the chicken pieces and Kashmiri Red chili powder 1 tsp. Lemon juice 2 tbsps. Put the chicken onto a skewer and cook in a Butter 2 tbsps.
Baste it with butter and cook for another 2 minutes. Remove and keep aside.
Makhani Sauce 6. Heat butter in a pan. Add whole garam masala. Whole garam masala 1 tbsp. Let it crackle. Then add ginger-garlic paste and Tomato puree gms. Cook for 2 minutes. Add tomato puree, red chilli powder, garam Ginger paste 1 tbsp. Bring to Garlic paste 1 tbsp.
Reduce heat and simmer for 10 minutes. Add Red chili powder 1 tbsp. Add cooked tandoori chicken pieces. Simmer for Fresh cream 1cup. Serve hot with naan or parantha. Chopped green chilies 1 tsp. Slice the onions, ginger and garlic and keep Onions, sliced gms.
Garlic, sliced 50 gms. Heat ghee for 1 minute, then add tomato puree, Ginger, sliced 50 gms.
Whole red chili 4 nos. Put the sliced onions, ginger, garlic and cook for 3 Garam Masala 10 gm. Tomato puree ml. Mix chicken in the above ingredients and ml Coriander powder 15 gms. Water ml. Stir well, add salt, garam masala and cook for 7 Ghee gms.
Clean, wash and skin the chicken. Cut the chicken into Sliced onion 1 cup pieces. Poppy seeds 2 tbsps. Soak poppy seeds in 1 cup warm water for 10 minutes. Coriander seeds 1 tbsp. Grind soaked poppy seeds with deseeded red chilies, Cumin seeds 1 tsp.
Heat oil in a pan. Add sliced onions and cook till they Curd yogurt 1 cup are translucent. Add Ginger Paste and stir for 15 seconds. Garlic cloves 2 no. Add chicken pieces and cook on high flame for 5 Ginger paste 2 tsp. Make sure not to colour the Green cardamom 3 - 4 chicken. Stir in the ground paste and add 1 cup of water. Add salt Dry red chili whole 2 no. Simmer for 5 minutes. Oil 3 tbsps. Finish with fresh cream. Slice the onion.
Onion 1 no. Aniseed 1 tbsp. Cumin seeds 1 tbsp. Roasted gram dal 4 nos. Dry red Chilies 4 nos. White cardamoms 4 nos. Black Cardamoms 2 nos. Cloves 4 nos.
Coconut 2" piece Almonds 1 no. Soak saffron in spoonful of hot water. Roast all the remaining spices without any fat in a frying-pan and grind together. Heat half the Ghee in a large saucepan and brown the chicken on all sides. Remove, and pour in the remaining ghee. Fry onion till brown, add the ground spices and ground coconut. Fry for 5 minutes. Put chicken back into the pan. Cover tightly and cook till liquid dries and chicken is tender.
Just before serving add saffron water and garnish with chopped almonds. Cut chicken into small cubes, wash nicely and Lemon juice 2 tbsp. Red chilly powder kashmiri 1 tsp. Put the chicken on to skewers and cook in Ginger paste 2 tbsp. Remove and serve hot sprinkled with chaat masala. In a saucepan, add the chickenlegs, onion, Onion halved and unpeeled 1 no.
Pour 1 litre of water and bring to Parsley 2 sprigs Thyme 1 sprig Lemon halved 1 no. Peppercorn 6 nos. Butter gms. Mustard powder 1 tsp. Worcestershire sauce 2 tsp. Remove the chicken legs without any liquid and transfer them to a plate. Let them cool. Cream the butter in a bowl. Add the remaining ingredients and thoroughly beat them into the butter. Using a knife spread the curried butter on each leg. Refridge them preferably overnight but for a minimum time of 6 hrs. Remove the chicken legs from the fridge.
Place it in pan and fry till golden brown. Cut the chicken pieces, wash, apply salt and keep aside. Garlic, flakes 6 nos. Chop the onions finely and grind all the masala to a fine Cloves 4 nos.
Cinnamon 1 piece 3. Heat oil and fry the onions, then add the ground masala Goa red chilies 8 nos. Onions 4 nos. Then add the chicken pieces and fry for a while until the Ginger 1 piece chicken is well mixed with the masala. Cardamoms 4 nos. Add 6 cups of hot water and let it simmer until the Cumin seeds 1 tsp.
Hot water 6 cups 6. Cloves 6 - 8 no. Black peppercorn 5 - 8 no. Black cardamom 4 no. Curd yogurt 1 cup Coriander powder 1 tbsp. Aniseed powder 2 tsp. Asafoetida a pinch Kashmiri red chili powder 1 tbsp. Salt As per taste 1. Clean, wash and cut lamb into medium sized pieces. Heat oil in a thick bottomed pan. Add asafoetida, cinnamon, cloves, black peppercorns and cardamom. Add lamb pieces and cook on a medium flame, stirring constantly till lamb pieces get a reddish brown color.
This may take minutes. Sprinkle a little water and repeat cooking of lamb for minutes on a slow flame. Make sure to stir constantly and scrape all the sediments from the bottom of the pan. Add red chili powder, coriander powder, aniseed powder, dry ginger powder and salt.
Cook covered till lamb is tender. This dish is enjoyed best with steaming hot boiled rice. Wash and cut the meat into 2 inch cubes. Dry red chilies 20 nos. Slice the onions into thin long pieces and also cut the ginger Cloves garlic 20 nos. Heat a teaspoon of ghee on a tava and roast the chilies till Cardamoms 6 nos. Fry the coriander seeds, garlic and ginger Cloves 6 nos.
Keep these fried spices aside. Ginger 4" piece 4. In a large saucepan, heat the remaining ghee and fry the Turmeric powder 1 tsp. Coriander seeds 3 5. Now add the cloves, cardamoms and cinnamon to the ghee tbsp. Cover Sour curd 1 cup and cook till the meat is half cooked.
Ripe lemon juice 1 no. Pour a little water on the lid of the saucepan while cooking Coriander leaves 1 to avoid the meat from sticking to the bottom.
Add the curds bunch and remaining spices and mix and cook on low heat till the Ghee 6 tbsp. If necessary add a cup of warm water. Just before serving mix in the lemon juice and fried onions and garnish with chopped coriander leaves. Keep Coriander chopped 1 cup aside for 1 hour. Juice of a lemon 2.
Take oil in a pan. Add cloves, cinnamon, Cumin Seeds 1 tsp. Put onions Green chilli chopped 2 tbsp. Next add in green chillies and chopped Whole Coriander 1 tsp. Whole Garam Masala 1 tsp.
Add the mince and fry it for some time. Once fried, add coriander powder and mix Ginger chopped 1 tbsp. Garam Masala Powder 1 tsp. Garlic chopped 1 tbsp. Ghee 2 tbsp. Add freshly ground pepper powder. Finally put in a generous quantity of coriander, a pinch of salt, Whole Garam Masala and lemon juice. Cook on a low flame. For the koftas, mince the meat with all the Onions 2 nos.
Remove the mixture and shape into balls. Deep fry these balls till golden brown and keep aside. Ginger, finely cut 2" piece 4. For the curry, fry the onions, garlic and Green chilies, finely cut 6 nos. Add the rest of the curry ingredients with Red chili powder 1 tsp. Bring to a boil, add the fried koftas and Salt To Taste Oil for frying.
To Taste. Garnish with chopped coriander leaves For the curry Onions 3 nos. Haldi powder 1tsp. Coriander leaves 2 tsps. Garam masala 1 tsp. Garlic 6 flakes 2. Heat the ghee well in a karahi and fry the Onions chopped 2 nos. Coriander seeds 2 tsps. Add the mutton brain and fry for some Garam masala 1 tsp. Mango powder 1 tsp. Add the curds and cook for 10 minutes. Coriander leaves As required 5. If required you can add half a cup of hot Red chilies 3 nos.
Ghee 3 tbsps. Garnish with coriander leaves. Serve hot as a side dish. Ginger 75 gms. Then add ghee oil and fry for 10 minutes. Green chili A few 3. Mix all dry spices, garam masala red chili Red chili To taste powder, coriander powder and nutmeg in curd Nutmeg A pinch and beat it. Coriander powder 2 tsps. Mix this in the chops and fry for 3 minutes.
Pressure cook for minutes. Garnish with coriander leaves and serve hot. Grind ginger, garlic, cumin seeds, papaya and red Ginger 1 inch. Garlic 6 cloves 2. Mix all the above ingredients to the mutton mince. Marinate the mutton mince in the refrigerator for banana 4 cm. Baste the mutton pieces with oil and again put in Salt 2 tsp. Cook until brown, turning as required. Serve hot with sliced lime and onion rings.
Shelled Green peas 1 cup Onions, chopped fine 2 nos. Green chillies 2 nos. Coriander Powder 1 tsp Cumin powder 1 tsp. Clean, wash and drain the mutton mince thoroughly.
Wash the peas, drain. Peel and chop the onions and garlic finely. Peel the ginger and grate. Wash and mince the green chilies. Clean, wash and chop the coriander leaves. Heat oil in a thick bottomed pan and add the chopped onion. Fry till lightly browned. Add garlic and stir-fry for a minute. Add mutton mince, grated ginger, minced green chilies, coriander powder, cumin powder and red chili powder.
Stir-fry for five minutes breaking up any lumps if formed. Cover, lower the heat and simmer for half an hour. Add peas, chopped coriander leaves, salt, garam masala powder, lemon juice and the remaining water. Mix well and simmer covered for about ten minutes till the peas are cooked well.
Adjust seasoning. Cook over low heat till mutton is Onions, sliced and fried crisp 2 nos. Dhania powder 1 tsp. Add the crushed fried onion, heat the Ginger-garlic paste 2 tsp. Ghee 4 tbsp. Sprinkle lemon juice and serve hot. Squeeze mutton mince in a dry cloth to remove excess Chopped ginger 1 tsp.
Oil 1 tsp. Salt As per taste water. Mix all the above ingredients except oil. Knead well. Divide into 8 equal portions and make balls.
Spread the mince balls on to the skewers, using a wet hand. Press evenly to get kababs of six inches length. Baste with oil and again roast for 2 minutes. Note : For Seekh Kababs, use mince which has been passed through a mixer twice. Wash the meat, cut into medium size pieces and then flatten Peppercorns 10 nos.
Then marinate the meat with the sauce, pepper powder and tsp. Worcetershire sauce 3. Next add the peppercorns, bay leaves and oil and keep 2 tsps.
Bay leaves As 4. Heat oil in a frying pan and fry the meat pieces on both sides. Cook on a low flame till the meat is tender and cooked. Ghee 4 tsps. Onion slice 4 nos. And now take chana dal and tur dal and cook it.
Add Tomatoes chopped 2 nos. Lime juice 1 no. Take a pan, put some oil, Whole Garam Masala and Turmeric powder 1 tsp. Garam masala,whole 1 tsp.
Now add the marinated mutton to this mixture and Garlic chopped 1 tbsp. Ginger chopped 1 tbsp. Cumin seeds 1 tsp. Coriander chopped 2 tbsp. Green chili chopped 2 tbsp.
Amchur powder 2 tsp. Oil 3 tbsp. Grind dal in a mixer and add to the mutton. Give tadka of mustard seeds, cumin seeds and whole red chili, sprinkle some coriander and cook the pan and simmer it for an hour. Finely to this mixture add tomatoes, amchur powder, add a little salt, remaining garam masala powder, and cover it again for minutes and cook on slow fire or till the mutton is fully cooked. Garlic flakes 10 nos.
Remove from heat and add ginger, Ginger 1" piece Garam masala 1 tsp. Grind to a fine paste and Elaichi 2 nos. Dalchini pieces 2 nos. Lavang 3 nos. To the minced onion, add the finely chopped pudina, kothmir, lime juice and Dhania jeera powder 1 tsp. Pepper A pinch salt to taste. Beat the egg lightly. Divide the dough Chili powder 1 tsp.
Kothmir and Pudina chopped A handful into lemon- sized balls. Flatten each ball in the palm of your Egg 1 nos. Onion minced 1 nos. Shape into a kabab and dip in the beaten egg. Shallow fry till it turns color. Grind to a paste the ingredients for the masala. For the masala : 2. Red chilies roasted 5 nos. When the curry is boiling, lower the flame and Coriander seeds roasted 2 tsp.
Ajwain seeds roasted 1 pinch Methi seeds roasted 1 pinch Jeera seeds roasted 1 pinch Onion chopped fine 1 no. Salt to taste For seasoning : Onion chopped fine 1 no. Add salt and cook till the eggs are done and remove from the flame and keep aside. Take another vessel, put some oil in it and fry one onion till brown. Pour the curry over it. Boil for a little more time and remove from the flame.
Grind the red chilies, garlic, ginger and Onions 2 nos. Garlic 5 flakes 2. Chop the onions and fry in ghee, then add Ginger 1 piece the ground paste and cinnamon to it.
Then add sugar, vinegar and garam masala. Cinnamon 1 piece 4. Shell the eggs, cut into halves, lengthwise Garam masala 1 tsp.
Cook till the gravy thickens and serve with Sugar 1 tbsp. Cut into large chunks.