Ingredients:

1 cup Whole dried milk
2 tbsp Refined flour
1-1/2 cup Sugar
1/4 tsp Baking powder
1/4 tsp Cardamom powder
3 cup Water
Ghee, as required

Preparation of gulaab jamun recipe:

1. Mix sugar, water and cardamom powder and cook until the syrup becomes thick.
2. Mix mawa, refined flour, baking powder and water and make soft, smooth dough (Water should be just sufficient for kneading a smooth dough).
3. Make small balls of equal size. Be sure that the balls (”jamuns”) are smooth and no crack develops. Keep aside.
4. Heat ghee in a kadhai / deep frying pan.
5. Deep fry the balls over medium heat until golden brown.
6. Put the balls in hot syrup and keep aside for 10-12 minutes.
7. Gulab Jamuns are ready. Warm before serving.

Ingredients:

1 cup Gram Flour
1 tbsp Lemon juice
1 tsp Sugar
1/2 tsp Soda / fruit salt
1 tbsp Yogurt (curd)
1/2 tsp Ginger paste
1/2 tsp Turmeric powder
1/2 tsp Sesame seeds
1/2 tsp Mustard seeds
1 tbsp Coconut powder
2 tbsp Chopped green coriander leaves
1 tbsp Curry leaves
2 Thinly sliced green chilli
Salt to taste
3 tbsp Vegetable oil

Preparation of Dhokla Recipe:

1. Mix gram flour, 1 tbsp. oil, lemon juice, sugar, yogurt, ginger paste, turmeric powder and salt. Add boiled water just enough to make a thick smooth paste.
2. Add soda or fruit salt and stir it well.
3. Pour the dhokla paste into a greased vessel and steam for about 10-12 minutes.
4. Once the dhokla is done, cut it into square or diamond shape pieces.
5. Heat oil in a frying pan. Add mustard seeds, sesame seeds, curry leaves and sliced green chilli. When the mustard seeds start spluttering, remove the pan from heat.
6. Pour this over the steamed dhokla.
7. Garnish with chopped green coriander leaves and coconut powder.

Ingredients:

sugar 1 kg
milk 2 litres
mawa 500 g
almonds 100 g
grated coconut 100 g
ghee or butter 25 g

Preparation of Almond Burfi:
1. Soak almonds in a little water. Remove the skin and grind them to a paste.

2. Heat ghee in a heavy bottomed pan. Add almond paste and keep stirring till golden in colour.

3. Add milk, mawa and sugar and keep stirring till the mixture is thick.

4. Grease a plate and spread a little grated coconut on it.

5. Spread the almond-mawa mixture over it with a rolling pin. Spread the remaining grated coconut over it.

6. Gently press down the mixture. When cool, cut into diamond shaped pieces like barfi.

Rice 2  cup(s)
split husked black gram (urad dal) 4  tablespoons
butter 2  tablespoon(s)
cumin seeds 1  tablespoon(s)
curry leaves 8
cashewnut pieces 1  tablespoon(s)
peanuts split 1  tablespoon(s)
grated coconut 2  tablespoon(s)
salt to taste
water enough to make a soft dough
oil for deep frying

Preparation of Rice and Black Gram Chips (Nippittu):

   1. Wash the rice and spread it on a piece of cloth. Wait till it dries completely. Dry grind it to a fine powder. Dry roast the split husked black gram on low flame stirring continuously till it is medium brown in color and gives a good roasted aroma. Cool and dry grind to a fine powder.

   2. Mix the rice flour, split husked black gram flour, cumin seeds, curry leaves, cashewnut bits, peanuts, grated coconut, butter and salt well. Add water little at a time to prepare a soft and elastic dough. Knead well. Make small portions of the dough and flatten each portion with the hand. Press evenly to make a round shape of the size of a potato chip. Prepare such chips with the entire dough and make batches.

   3. Heat the oil to a smoking point for deep frying in a pan. Drop in the first batch of chips carefully in the oil. Reduce the heat and fry on a low flame stirring continuously till the chips turn crisp and golden brown in color. Drain on a paper towel. Repeat the procedure for the rest of the batches. Let it cool. The crispy chips (Nippittu) can now be stored in an air tight container and enjoyed when you wish even over a week’s time.

chicken 500g
bay leaves 2
butter 100g
cinnamon 4g
methi (fenugreek) powder 3g
garlic paste 60g
ginger paste 40g
finely chopped ginger 10g
bajra powder 3g
vegetable oil 60g
onions paste 200g
chili powder 100g
palak, ground and made into puree 100g
tomatoes 180g
white pepper powder 3g
water 40g
Salt to taste
 

Preparation of Palak chicken

   1. Heat oil in a pan, add bay leaves, cinnamon and make them splutter. Then add ginger-garlic paste, onion paste, methi and chili powders, and tomatoes. Fry for sometime.

   2. Also add palak puree, water, bajra powder and cook for another 10-15 minutes.

   3. Heat butter in a separate bowl, add chicken pieces and fry until they turn golden brown.

   4. Place chicken pieces in palak mixture, add salt, white pepper powder and cook them until they are done.

For the samosa stuffing:

shelled green peas ½  cup(s)
oil 2  tablespoon(s)
cumin seeds 1  teaspoon(s)
finely chopped 2  green chillies
finely chopped ginger 1  teaspoon(s)
potato(es) peeled and cubed 2  large
red chilli powder ½  teaspoon(s)
salt to taste
dry mango powder (amchoor) or lemon juice ½  teaspoon(s)
garam masala (hot spice mix) ½  teaspoon(s)
chopped coriander leaves 2  tablespoons 
 

For the samosa shell:

plain flour (maida) 1  cup(s)
baking soda ½  teaspoon(s)
baking powder ½  teaspoon(s)
carom seeds ½  teaspoon(s) (optional)
Ghee (clarified butter) / oil 3  tablespoons
salt to taste
water as required for kneading
oil to deep fry

Preparation of Punjabi Samosa:

   1. Cook the peas in boiling salted water for about 10  minute(s) or till soft. Refresh in cold water and drain well.
   2. Heat the oil in a pan. Toss in the cumin seeds and let them crackle. Add the green chillies and ginger. Fry briefly. Add the potato cubes and mix well. Add the red chilli powder, salt, dry mango powder and garam masala powder. Toss well. Sprinkle some water. Cover and cook on low-medium heat for about 10  minutes or till the potatoes are cooked. Mix in the cooked green peas and put off the heat. Let cool. Mix in the coriander leaves.
   3. To make the samosa pastry shell, sieve together the plain flour, baking soda, baking powder and salt. Mix in the carom seeds and ghee / oil. Add water little by little whilst mixing with fingers to make a stiff dough, the consistency of a shortcrust pastry. Keep covered with a damp cloth for about 15 minutes.
   4. Divide the dough into 16 equal balls. Apply a little dry flour to each ball when rolling into a circle of 4″ diameter. Cut each circle into two and lightly dampen the edges of each semicircle with water. Shape each semicircle onto a cone by pressing the cut edges together. Place a spoonful of the potato-pea filling into the cone and seal the edges well (apply some water on the edges if they do not seal well). Repeat this procedure with the rest of the balls. Deep fry in medium-hot oil in batches on medium flame till crisp and golden brown. Remove onto a paper towel.

TIPS:

    * To save on time, potatoes can be pressure cooked and then cubed and tossed in spices.
    * Carom seeds are also called as omum, caraway seeds, thyme seeds and ajwain.
    * Chillies can be increased or decreased as desired.
    * The samosa pastry shell can be made with plain flour without the baking soda and baking powder.
    * Self raising flour can be used instead of plain flour, in which case omit the baking soda and baking powder.

      Serve hot with: Green Chutney (Hari Chutney) / Tomato ketchup

fish fillets 1/2 kg
sprig spring onion, chopped finely 1
oil 2 tbsp

For Sauce:

grated ginger 3 tsp
garlic flakes 2
soy sauce 2 tsp
vinegar 1 tbsp
water 2 tbsp
sugar 1 tsp
salt 1/4 tsp
red chilli powder 1 tsp
lemon juice 2 tsp
(Make a thin paste of all the ingredients.)

Preparation of Ginger fish:

1.Clean the fillets and make into serving pieces
2.Place it in the baking dish
3.Heat oil in a pan
4.Add the sauce paste into it
5.Simmer for 5 minutes
6.Pour over the fish fillets
7.Garnish with spring onion
8.Bake at 350 degree F for 30 minutes
 
 

Wheat flour 1 1/2 cup
fine semolina (soji) 1 cup
oil 2 tbsp.
turmeric powder 1/2 tsp.
small bunch methi (fengrueek) leaves 1/2
salt to taste
oil to deep fry

Preparation of Methi pooris

1.Chop finely the methi (fenugreek) leaves

2.Warm some water.

3.Mix the flour and other ingredients together (incl methi leaves).

4.Make fairly stiff dough with warmed water.

5.Divide in 25 portions and roll puris of 3″ diameter.

6.Deep fry in hot oil till both sides are slightly pinkish.

7.Drain on kitchen paper, cool well before packin in foil.

8.Serve with vegetable or pickles

5 Eggs
1 Onion grated
1 Garlic grated
1 Bamboo shoot
1/2 tsp Black pepper
2 tbsp Soya sauce
40 grams Butter
Salt to taste

Preparation of Bamboo stuffed omlette

1. Grate the bamboo shoots. Mix with grated onion, garlic, salt, black pepper and soya sauce.
2. Melt butter in the frying pan. Saute the mixture for 10 minutes in frying pan.
3. Now make the omlette with the eggs and stuff the sauted mixture in between the omlette and fold it longitudinally .

Serve hot with chilli sauce or tomato ketchup.

Cayenne pepper and Tabasco sauce
Cayenne pepper and Tabasco sauce can increase metabolism and fat-burning ability by up to 25%.

Ginger
Ginger speeds metabolic rate, plus it inhibits nausea and vomiting often caused by morning sickness or motion sickness.

Peppermint
Peppermint is used to treat gastric and digestive disorders, as well as tension and insomnia.

Mustard
Mustard is a stimulant that can be used to relieve respiratory complaints.

Horseradish
Horseradish is a relative of the mustard family that acts as a digestive stimulant.

Cinnamon
Cinnamon is often used as an antidote for diarrhea and stomach upset as well as a metabolism booster.

Allspice
Allspice is an aromatic stimulant that helps to relieve indigestion and gas.

Garlic
Regular consumption of garlic can decrease blood pressure and cholesterol levels. It also aids digestion and prevents flatulence. Recent research shows garlic to be beneficial in the treatment of diabetes.

Turmeric
Turmeric is an antioxidant that neutralizes free radicals and therefore protects against cancer.