Recipe

Ingredients

Ingredients Of Veg Hakka Noodles

• Noodles
• 1 tsp Salt
• 1 tsp Oil
• 1 tsp Garlic paste
• 1 tsp Ginger paste
• 1/2 Cup Beans
• 1/2 Cup Cabbage, chopped
• 1/2 Cup Carrot, chopped
• 1/2 Cup Spring onion, chopped
• 1/2 Cup Capsicum, chopped
• 2 Tbsp Soy sauce
• 2 Tbsp Green chilli sauce
• 1 Tbsp Tomato sauce

How to Make Veg Hakka Noodles

• 1.Boil the noodles in a pan till it starts to simmer.
• 2.Add salt and some oil to the boiling noodles.
• 3.When the noodles start to e a little sticky, drain the excess water and wash them in cold water.
• 4.In another pan, heat about 3 teaspoon of oil.
• 5.Put ginger paste followed by garlic paste. Saute them well till golden brown.
• 6.Now add all the vegetables to the pan.
• 7.Saute them well and add soy sauce, green chilli sauce and tomato sauce.
• 8.Mix them well and now add the boiled noodles to them.
• 9.Mix them thoroughly with the vegetables.
• 10.Serve hot.

Ingredients Of Multigrain Pizza

• For Pizza Dough:
• 1 Cup Lukewarm water
• 2 Tbsp Sugar
• 1 Tbsp Yeast
• 2 Cup Whole wheat flour
• 1 Cup Oatmeal
• 2 Tbsp Maize flour (makki atta)
• 2 Tbsp Flax seeds
• 1 Tbsp Sunflower seeds
• 1 Tbsp Olive oil

• For Pesto Topping:
• 1 1/2 tsp Garlic (crushed)
• Pine nuts
• 2 Cups Fresh basil leaves
• 1 Cup Extra virgin olive oil
• 1 Tbsp Salt
• 1 Tbsp Black pepper
• 1 Cup Regiano parmesan cheese
• 1/2 Cup Mozzarella cheese

• For Mushroom Topping:
• 100 Ml Water
• 50 Gram Porcini mushroom
• 50 Gram Mushroom
• 1 Tbsp Extra virgin olive oil
• Onions
• 1 Tbsp Salt
• 1/2 Tbsp Black pepper
• Red chilli
• Garlic
• Fresh Oregano leaves
• 1/4 Cup Mozarella cheese

How to Make Multigrain Pizza

• Prepare the Pizza Dough:
• 1.Take a lukewarm glass of water and mix 2 teaspoons of sugar.
• 2.Take a tablespoon of active yeast and sprinkle it on top of the water, cover the glass and put away in a draught free zone. You will see bubbles arise on the surface in 20 minutes or so.
• 3.Take another bowl, add two cups of whole wheat flour, one cup of ready to eat oats, maize flour, flax seed powder and some sunflower seeds. Now add the fermented yeast water. Mix the dough and add a tablespoon of olive oil.
• 4.Knead the dough a bit till it looks shiny. It will feel hard to the touch.
• 5.Take a glass bowl and grease it with olive oil, now put the kneaded dough in it, and cover it with a muslin cloth.

• Prepare Pesto Sauce:
• 1.Take one and half spoon of garlic, some pine nuts and churn them in a mixie.
• 2.Now add two cups of basil leaves and add 1 cup of extra virgin olive oil to it and churn it some more.
• 3.Add salt and pepper to the mixture. Add a cup of grated Parmesan cheese to this.
• 4.Mix the above and take it out in a bowl. Now add some olive oil to it. The Pesto Sauce is done.

• Prepare Mushroom Topping:
• 1.In a pan, roast whole garlic with red chillies and olive oil.
• 2.Take some porcini mushrooms and soak them in warm water. Take a pan add some extra virgin olive oil and then add onions and fry.
• 3.To the caramelized onions add the porcini mushrooms and regular mushrooms.
• 4.Add some salt and fresh pepper and then add the roasted garlic pods and then add some fresh oregano leaves.
• 5.Put the pizza together.
• 6.Take chillies infused in olive oil and apply on the edges of the base.
• 7.Now apply the pesto sauce and apply on the base and add the toppings and grated cheese.
• 8.Put the pizza in the oven at 180 degrees till the cheese melts.
• 9.Tip: If you like a crisp crust, you can bake it in the oven for 5 minutes in the oven, and then put the toppings.

 Amritsari Chicken Masala is an authentic Punjabi dish, chicken is simply made in the unique amritsari gravy and flavored with fresh cream, butter and fresh tomatoes. Also known as chicken makhani or murgh, this dish is a very famous recipe in the Indian restaurants. The unique colour of the gravy comes from the tomato puree. The delicious dish can be made easily at home as it does not require too many ingredients or Indian spices.

Ingredients Of Amritsari Chicken Masala

• For Marination:
• 500 Gram Chicken
• 2 tsp Ginger Garlic Paste
• 3 tsp Curd
• 1 tsp Lemon Juice
• 1 tsp Vinegar
• 1 tsp Coriander Powder
• 1 tsp Cumin Powder
• 1 tsp Red Chilli Powder
• 1 tsp Salt
• 2 tsp Onion, chopped
• For Gravy:
• 2 tsp Butter
• 1 tsp Red Chilli Powder
• 1 tsp Coriander Powder
• 1 tsp Cumin Powder, chopped
• 1 tsp Ginger
• 1/2 Cup Water
• 1 tsp Salt
• 1 Green Chilli
• 6 Tomatoes
• 1/2 tsp Sugar
• 3 tsp Butter
• 3 tsp Cream

How to Make Amritsari Chicken Masala

For marination:
1.Take chicken in big bowl.Amritsari Chicken Masala
2.Add ginger-garlic paste, curd, lemon juice, vinegar, coriander powder, cumin powder, red chilli powder, salt and chopped onion to the chicken.Amritsari Chicken Masala
3.Mix all the ingredients thoroughly.Amritsari Chicken Masala
4.Keep aside for marination for 2 hours.

For gravy:
1.Take butter in a hot pan, add red chilli powder to it.Amritsari Chicken Masala
2.Saute them in a pan.Amritsari Chicken Masala
3.Add coriander powder, cumin powder and chopped ginger to it.Amritsari Chicken Masala
4.Saute them well.Amritsari Chicken Masala
5.Add water to the pan and mix well.Amritsari Chicken Masala
6.Add salt, green chilli, tomato and sugar. Mix well.Amritsari Chicken Masala
7.Take butter in another hot pan and spread it all along the sides of the pan.Amritsari Chicken Masala
8.Add the marinated chicken into the pan.Amritsari Chicken Masala
9.Saute the chicken with the butter.Amritsari Chicken Masala
10.Cover the pan to let the chicken cook.Amritsari Chicken Masala
11.Remove the lid and check if the chicken has turned golden brown and the butter has subsided.Amritsari Chicken Masala
12.Add the cooked tomato gravy to the chicken and mix well.Amritsari Chicken Masala
13.Cover the pan again and let it cook for a while.Amritsari Chicken Masala
14.Now remove the lid and add cream to the gravy.Amritsari Chicken Masala
15.Mix them well.Amritsari Chicken Masala
16.Serve hot, topped with butter, coriander leaves and green chillies.Amritsari Chicken Masala

A healthy and filling treat for that sunday family brunch! These spinach and feta filled crepes are a great mix of delicious and nutritious.

Ingredients Of Spinach And Feta Crepes

• For crepes:
• 1/4 Cup Milk (whole fat or skimmed)
• 1/2 Cup Flour
• 1/3 Cup Water
• 1/8 Cup Butter, melted
• 1 tsp Honey
• A pinch of Salt
• 1 Tbsp Vegetable oil
• For crisping crepe Extra butter
• For the filling:
• 200 Gram Spinach, chopped
• 150 Gram Feta cheese (crumbled)
• 100 Gram Greek yogurt (whisked)
• 2 Tbsp Honey

How to Make Spinach and Feta Crepes

• 1.Mix in the dry and the wet ingredients separately and then combine. Gently whisk till no lumps remain. Cover and refrigerate for at least 2 hours.
• 2.Warm a flat pan over medium heat and grease with oil. Pour about 2 table spoons of crepe batter and twirl around pan to coat the pan. Make sure the batter spreads out evenly.
• 3.Flip the crepe and begin layering the filling with spinach and feta. Cover half the crepe with filling and flip over the other half of the crepe to the filled side. Flip the crepe- greasing it with butter and crisping it to your liking.
• 4.Serve with a dollop of greek style yogurt on the side and a drizzle of honey.

Ingredients Of Murgh Biryani

• 300 Gram Chicken leg B/L
• 5 Gram Green chilli
• 1 Small Elaichi
• 1 Elaichi
• 1 Cinnamon sticks
• 1 Gram Mace
• 1 Bay leaf
• 1 Javitri
• 1 Gram Cloves
• 1 Kg Basmati rice
• To taste Salt
• 3 Gram Shahi jeera
• 50 Ml Desi ghee
• 20 Gram Ginger
• 20 Gram Garlic
• 0.1 Gram Saffron
• 100 Gram Onion
• 50 Gram Butter
• 10 Gram Mint
• 10 Gram Garam masala
• 30 Gram Red chilli powder

How to Make Murgh Biryani

• 1.Wash chicken leg B/L and pet dry. marinate with ginger, garlic paste, curd and garam masala. Keep aside.
• 2.Soak basmati rice for 20 minutes.
• 3.Take thick bottom pan, put all whole spices, slices of onion, cook till brown, add marinated chicken and cook for 5 minutes.
• 4.Boil rice in salt and mint flavoured water.
• 5.Add chicken in pre cooked rice.
• 6.Cover with lid and cook till the steam comes out. Check seasoning.
• 7.Serve hot with raita.

Ingredients Of Instant Rava Dosa

• 1 Cup Rava/Suji/Semolina
• 3/4 Cup Rice flour
• 1/4 Cup All purpose flour
• 1 Tbsp Fresh coconut (pieces)
• 1 tsp Jeera
• 2-3 Green chilli, sliced
• 1/4 Cup Dhaniya
• 1/2 Medium Onion (diced)
• As per taste Salt
• 2 3/4 Water
• 1 Tbsp Oil
• 1 Tbsp Ghee/Clarified butter

How to Make Instant Rava Dosa

• 1.Dice / Slice up the vegetables keep aside in a bowl.
• 2.In a big mixing bowl add rava, rice flour, all purpose flour and water. Mix well. Keep aside for Half an hour.
• 3.After half an hour add the onions, green chillies, cilantro, cumin seeds, coconut pieces and salt. Mix well.
• 4.Take a large non-stick pan on a medium flame and and apply some clarified butter on the surface, and wait for it to get hot.
• 5.Once hot using a ladle start pouring the batter from a little height.
• 6.Now fill the large holes with the batter. Pour a little oil on the outside of the dosa.
• 7.Once you start seeing the edges getting brown use a sharp edged spatula and make sure that the dosa is not sticking to the pan.
• 8.Now turn the dosa and cook the other side for ½ -1 minute.
• 9.Once cooked using a spatula remove the dosa from the griddle or pan and place it in a plate.
• 10.Repeat the same process with the rest of the Rava Dosa batter.
• 11.Serve hot with some Coconut Chutney, Red Chutney and Sambar.

Ingredients Of Karri Murgh Tikka

• 180 Gram Chicken leg (boneless)
• 100 Gram Raw mango
• 10 Gram Ginger
• 10 Gram Garlic
• 8 Gram Green chilli
• 5 Gram Salt
• 5 Gram Turmeric powder
• 2 Gram Garam masala
• 5 Gram Jeera powder
• 10 Gram Lemon
• 20 Gram Besan
• 1 Nos Egg
• 15 Gram Mint
• 20 Gram Coriander
• 100 Gram Curd

How to Make Karri Murgh Tikka

• 1.Make the marinade by mixing all the ingredients. Boil the mangoes and make puree of it.
• 2.Now add chicken and keep it overnight.
• 3.Arrange marinated chicken in skewer and cook it in tandoor.
• 4.Serve Karri Murgh Tikka hot.

Ingredients Of Sabudana Khichdi

• 1 Cup Sabudana (sago)
• 1/2 Cup Peanut (shelled and coarsely pounded), roasted
• 2 Tbsp Ghee
• 1 tsp Zeera (cumin seeds)
• 3-4 Sabut lal Mirch (whole dried red pepper)
• 1 sprig Kadhi patta (curry leaves)
• 2 tsp Sendha Namak (white rock salt)
• 1 tsp Chilli powder
• 1 Tbsp Hara dhania (coriander leaves)
• 1 tsp Green chillies, chopped
• 1 Tbsp Lemon juice

How to Make Sabudana Khichdi

• 1.Wash Saboodana till water clears. Soak in water to about 3 cm/ 1 1/2" above it, for about an hour.
• 2.Drain in a colander, then spread over a thick cloth for about 1 hour. It is important for the water to drain out very well, as other wise when cooked, the sabudana will stick together in lumps.
• 3.Mix saboodana, peanuts, salt, and chilli powder very well, so that it is coated well with this mixture.
• 4.Heat the ghee and add zeera, lal mirch and kadhi patta. When mirch darkens a bit, add saboodana mixture and turn around over low heat till cooked through. Takes a couple of minutes.
• 5.Take it off the heat, add the lemon juice and mix well.
• 6.Serve garnished with the hara dhania and the green chillies.

Ingredients:

• 800 gm paneer
• 400 gm sugar
• 1 teaspoon rose water
• 500 ml water
• 2 teaspoon flour
• 1/2 teaspoon powdered green cardamom

STEP 1:

For making this famous dessert recipe, place the paneer, flour and cardamom powder in a bowl.Knead all these ingredients into a smooth dough. Remember, you cannot make soft rasgullas, if you do not make a smooth and soft dough. Another trick to make it flavoursome is to add some cardamom powder while kneading this will accentuate the taste.

STEP 2

Now make small balls from this dough. Ensure the balls are smooth and crack-free. To prepare the balls, you need to put some refined oil in hand, this will bind the dough easily and ease the process of making the balls. Boil water in a pan. Add sugar and make a syrup of one string consistency. Reduce the flame so that the temperature of the syrup slightly comes down.

STEP 3

Slowly drop the balls one by one and allow them to simmer in the syrup for 5-10 minutes. Once they rise up and appear cooked, remove from fire and allow to cool. Add rose syrup, mix well and serve.

Ingredients of Rasgulla 

• 800 gm paneer
• 400 gm sugar
• 1 teaspoon rose water
• 500 ml water
• 2 teaspoon flour
• 1/2 teaspoon powdered green cardamom

Step 1

For making this famous dessert recipe, place the paneer, flour and cardamom powder in a bowl.Knead all these ingredients into a smooth dough. Remember, you cannot make soft rasgullas, if you do not make a smooth and soft dough. Another trick to make it flavoursome is to add some cardamom powder while kneading this will accentuate the taste.

Step 2

Now make small balls from this dough. Ensure the balls are smooth and crack-free. To prepare the balls, you need to put some refined oil in hand, this will bind the dough easily and ease the process of making the balls. Boil water in a pan. Add sugar and make a syrup of one string consistency. Reduce the flame so that the temperature of the syrup slightly comes down.

Step 3

Slowly drop the balls one by one and allow them to simmer in the syrup for 5-10 minutes. Once they rise up and appear cooked, remove from fire and allow to cool. Add rose syrup, mix well and serve.

Ingredients Of Malabar Fish Curry

• 40 Gram Whole coriander seeds
• 60 Gram Whole red chilli
• 10 Ml Coconut oil
• 1 Gram Mustard seeds
• 10 Gram Onion, chopped
• 3-4 Nos Curry leaf
• 20 Ml Coconut milk
• 5 Ml Tamarind pulp
• 5 Gram Coriander, chopped
• 120 Gram Seabass fish curry cuts

How to Make Malabar Fish Curry

• 1.Soak whole coriander seeds and whole begdi chilli together for 3 to 4 hrs at least.
• 2.Boil soaked ingredients, after boiling make a paste, and strain it.
• 3.Take a pan, add coconut oil, mustard seeds, curry leaves and chopped onions, cook it till translucent.
• 4.Put the strained paste, cook it well and add fish curry cuts in the gravy.
• 5.Finish with coconut milk and tamarind pulp.
• 6.Garnish with chopped coriander and fried curry leaves.