Green Pepper Chutney

Ingredients and Content

• 3 green peppers
• 2 jalapenos
• 1 pinch turmeric
• ½ teaspoon mustard seeds
• 1 teaspoon sugar
• 1 teaspoon tamarind paste
• 1 tablespoon oil and
• salt as per taste

Method

Take a mixer and add the green peppers, jalapenos, turmeric, salt, sugar and tamarind paste. Add a little water and grind till it becomes a fine paste. Take another frying pan and pour the oil. Bring to heat and add the mustard. After it crackles add the paste and sauté. Cook till the oil begins leave the edges of the pan. Use this chutney on bread slices and tasty sandwiches are ready to serve.

Jeera and Lassun Chutney

Ingredients and Content

• 2 tablespoons white cumin seeds
  
• 2 garlic flakes
  
• 2 green peppers
  
• 5 tablespoons lemon juice and
  
• salt as per taste.
  

Method

Take a blender and add the cumin seeds, garlic, salt as per taste and peppers. Add the lemon juice and mix it up well. Refrigerate till its chill and serve

Microwave and Conventional Cooking

In microwave cooking, the radio waves penetrate the food and excite water and fat molecules pretty much evenly throughout the food. No heat has to migrate towards the interior by conduction. There is heat very all at once because the molecules are all excited together. The whole heating process is different because you are exciting atoms rather than conducting heat.

You often hear that microwave oven cook food “from the inside out”, what does that mean? Here’s an explanation to help make sense of microwave cooking.

Let’s say you want to bake a cake in a conventional oven. Normally you bake a cake at 350^oF or so, but let’s say you by mistake set the oven at 600^o inside of 350^oF. What is going to happen is that the outside of the cake will burn before the inside even gets warm. In a conventional oven the heat has to migrate the heat has to migrate from the outside of the food towards the middle you also have dry, hot air on the outside of the food evaporating moisture. So the outside can be crispy and brown, while the inside is moist.

Idli for Diabetics

Ingredients and Content

• 1 Cup parboiled rice or rice rawa
• 1/2 Cup urad dal
• 2 Tsp Fenugreek seeds
• 1/4 Tsp Salt

Method

1. Soak rice, dal and the fenugreek seeds overnight.
2. Next day grind all the ingredients separately along with the reqiiremed quantity of water, Mix all the batters with the salt with the salt till well combined. Leave the batter aside for a few hours to ferment.
3. Pour the batter into idli moulds and steam for 5 minutes.
4. Serve hot with chutney or sambhar.

Dosa

Ingredients and Content

• 1 Cup Rice
• 1/2 Cup black gram (Urad dal)
• 2 Tsp fenugreek Seeds
• 2 Tsp oil
• 1/4 Tsp Salt

Method

1. Soak the rice, dal and the fenugreek seeds overnight.
2. Next grind them along with the required quantity of water and salt to a smooth batter.
3. Leave the batter aside for a few hours to ferment.
4. Spread 1 big spoonful of batter on a hot tava. When the base is golden, spread 1 teaspoon oil over its edges, turn over and cook the other side.
5. Serve hot with sambhar or chutney.

Addai for Diabetics

Ingredients and Content

• 2 Tbsp (30g) rice
• 3 Tsp Black gram dal
• 3 tbsp (15gm) red gram dal
• 3 Tbsp green gram dal
• 2 Tsp (12.5g) fenugreek seeds
• 4 Tsp oil
• 2 Green chillis, minced
• 2 Tsp coriander leaves, chopped
• 1/2 Tsp grated Ginger
• 1/4 Tsp salt

Method

1. Soak rice, dals and the fenugreek seeds overnight. Next day coarsely grind it along with the required quantity of water and the salt. Mix the batter with the minced chillis, coriander leaves and the grated ginger till well combined.
2. Divide the batter into 2 portions. Spread 1 big spoonful of the mixture on a hot tava. When the base is crisp and golder, pour 1 tsp oil over its edges and turn over the adai to cook the other side. Repeat the same with the remaining quantity of the batter.
3. Serve hot with chutney or sauce.

Chicken Fried Noodles

To serve 4 persons

Ingredients and Contents

• About 400 gms Chicken pieces
  
• 150 gms Cruciferous vegetable (broccoli or cauliflower)
• Celery
  
• Green onion
• Bell pepper
• 400 gms Noodles
  
• Green chilies
• Eggs
• Freshly ground pepper
• 1 Sq. Inch Ginger
• Garlic, 10 flakes, crushed
• Star aniseed
• Carrot, cut lengthwise, 150 gms
• Vegetable oil, 60 ml
• Soy sauce, 30 ml
• Chicken broth 150 ml
• Cilantro, 1 bunch
• Chili powder 2 tsp.
• Chicken soup cubes
• Corn starch, 50 gm

Note

Most of the ingredients mentioned contain plenty of Vitamins, minerals, phyto−chemicals and anti−oxidants which not only lower your chances of cancer, but also promote a sense of well being, especially with all those Red−hot chilies inducing a flush. When I am down with Cold and feel like running my head under a speeding train.

Method

Cut the chicken to bite−size pieces, coat them with a little corn flour, and half of soy sauce, mix with chili powder and aniseed powder. In a non−stick wok, add 1 tblspn of oil and pour the eggs and cook them under low fire. When it comes to eggs and prawns, you need to cook them under low fire to preserve their texture or they get "rubbery". Sprinkle the scrambled eggs with pepper and remove them to a plate. Add more oil to the hot wok. Add the crushed garlic and crushed ginger to the oil. Add the chopped green onions, chilies and chicken to the wok, stirring all the while. After a couple of minutes, reduce the heat so that chicken cookes in its juice. Later add the florets of cruciferous vegetables and stir fry them for about 3 minutes. Meanwhile, prepare Noodles as advised and set aside. Turn up the heat in your wok. Add the broth, spiced with crushed soup cubes and soy sauce. Add the remaining corn starch to add the "glaze" and stir with chopped celery and scrambled eggs. Lastly mix them with the prepared noodles. Garnish with cilantro and serve hot.

Spicy Crab

Serve for 4 persons.

Ingredients and Content

• Crab (medium size) 500 gm
• Black Pepper 3 teaspoon
• Garlic 2 flakes
• Fenugreek 2 teaspoon
• Onion big size 2
• cloves 3
• cinnamon 1 piece
• Tomatoes 4
• Coconut milk 500 ml
• Coriander leaves,(Chinese parsley, Celentra all refer to this grand fragrant herb) chopped 2 tablespoons
• Lemon 1
• salt,as required
• chili powder 3 teaspoon
• oil

Method

Wash the crabs thoroughly and set aside.Powder the fenugreek seeds and grind the pepper with garlic to a paste. Grind the tomatoes and extract the juice.Slice the onions. Pour oil in a wok,and after the oil is hot, add cloves, cinnamon and fenugreek powder. Now add garlic paste and stir for 2 minutes. Add onions and fry till golden brown. Add tomato extract and the crabs. Mix well and allow it to boil for a few seconds. Pour the coconut milk, salt and let the crab cook in it, till the gravy dries out. Garnish with coriander leaves and halves of lemon.

Chicken Fry

Serve to 4 persons.

Ingredients and Contents

• Chicken 500 gms
• Chilly Powder 5 tablespoon
• Cornflour 3 Tablespoon
• Maida flour 2 tablespoon
• Allspice powder 2 tablespoon
• Garlic paste 2 tablespoon
• Red colour powder, 2 teaspoons
• Chopped Chinese parsley, 4tablespoon
• Salt, as required
• Oil, 200 ml

Method

Pressure cook the chicken for 10 minutes and set aside the stock. Mix all the above items, except the oil, with the chicken and marinate for atleast 30 minutes. Heat the oil in a wok, and deep fry the chicken pieces and garnish it with chopped Chinese parsley.

Spiced Beef with Mushroom

To Serve for 4 persons.

Ingredients and Contents

• Beef 500 gm, cut into Bite Sized Pieces
• Button Mushroom 200 gm,
• Small Onions 10
• Peas 100 gm
• Black Pepper, Freshly Ground, 2 tbls
• Chili Powder 1 tbls
• Garlic, 30 Flakes, Crushed
• Tomato 6
• Clove 4
• Bay Leaf 3
• Cinnamon 4
• Chinese Parsley (Cilantro) 1 cup
• Salt 2 Teaspoon
• Green Onion 2
• Green Chili 4
• Ginger 1 inch piece

Method

Grind 5 onions with about 15 flakes of garlic, pepper, salt and green chilies, add chili powder to this. Marinate beef in this for over 2 hours in normal temperature. Add oil and fry the remaining garlic and onion, add the spices and after a few minutes, add the beef with its sauce, cover the wok. Grind the tomatoes and after some time, add it to the beef. Pour little oil into another wok, add onions, chopped green onions, ground ginger and fry. Add quartered mushroom into this wok and fry till mushroom reduces in volume by little. Meanwhile the first wok, with beef must have cooked for atleast 20 minutes, and the sauce must have reduced to half. Add the contents of the second wok and heat through for about 3 minutes.

Garnish with Chinese parsley. Serve hot with Nan or Bread.

Roast Broccoli with Garam Masala

Ingredients and Contents

• Olive oil
• 2 tsp Garam Masala
• 1 head broccoli
• Florets

Method

Heat the oven to 200^oC and toss the broccoli in a little oil and then put garam masala. Roast on roasting tray and cook for 25-30 min. cook until it is tender and browned.

Braised Peas with Lettuce

Ingredients and Contents

• 1 Large onion, balve and sliced butter
• 200 ml vegetable stock
• 300 ml peas
• 2 Small lettuces, quartered
• 100 ml double cream

Method

Cook the onion in a knob of butter for about 8 min until melting soft. Put the lettuce and cook for 3-4 min Mix the stock and peas, cover and cook for 2 min then add the cream and simmer uncovered for 5 min until the lettuce is just tender.

Roast Fish with Salsa Verde

Ingredients and Contents

• Olive oil
• 5 fillets firm white fish
• Mint leaves
• 1 Tbsp digon mustard
• 1 Clove crushed garlic
• 3 Tbsp capers, rinsed and drained

Method

This recipe is really very easy. You can serve it with chargrilled steaks roast pork or chicken. Add chilly if you wanna spicy. Heat the oven to 200o c. Oil a non stick backing sheet and put it in the oven to heat up which will help the skin crisp up. Put the piece of fish on the hot backing sheet skin side down. Season and put them in the oven for 10 mints. Add chilly for spicy. Meanwhile, whiz together the ingredients for salsa Verde in a food processor, adding the oil in batches until you have a thick but spoon able sauce.

Serve the fish skin side up with in the salsa verde and salad.

Chaas- Butter Milk

Ingredients and Contents

• 1 Cup chilled yogurt
• 1 Cup chilled water
• ½ inch finely grated ginger
• 1 green chilly chopped fine
• ½ tsp roasted cumin powder
• Salt to taste

Method

Blend all ingredients together and serve garnished with finely chopped corianders leaves.

Mango Smoothie

Ingredients and Contents

• 1 cup mango, peeled and diced
• 1 cup plain yogurt or lassi
• ½ cup ice
• ½ cup milk

Method

Put all ingredients in a blender and blend till it has a smooth, creamy texture. If too thick add extra milk. Garnish with a slice of mango and serve chilled.

Mango Raita

For 4 Persons to Serve

Quantity and Ingridents

• 2 Cup Dahi (Curd)
• 1/2 Cup Mango
• 1/2 Teaspoon Jeera (Cumin seeds)
• 1/2 T.S. Salt
• 1/2 T.S. Kali Mirch (Black Peper)
• 1/2 T.S. Red Chilli
• 1/2 T.S. Sugar
• Pudina (Mint) Leaves for Decoration

Method

Take sugar and curd with all other spices and properly mix them. Also mix mango pieces with it. Decorate it with Pudina leaves and red chilli.

Chat Papdi

For serving 5 persons.

For Papdi

• 1 1/2 Cup Wheat Flour
• 3 cup Sugar
• 1/4 Cup Oil
• 1 Teaspoon Red Chilli Powder
• 1/2 Teaspoon Haldi Powder (Turmeric)
• 1/4 Teaspoon HING (Asafetida)
• 1 Teaspoon Jeera (Cumin seeds)
• 1 Teaspoon Ajwayan (Lovage)
• 2 Teaspon Oil
• Salt as require

For Green Chatni

• 20 gm Green Dhania (Coriander Cilantro)
• 1/2 cup curshed Coconut
• 1 teaspoon Lemon Juice
• 1 green Chilli
• Salt as require

For Red Chatni

• 4-5 Khajoor
• 1 teaspoon Imli (Tamarind)
• 1/4 teaspoon Red Chilli Powder
• Salt as require

For Dahi (Curd)

• 4 cup Curd
• 3 teaspoon Sugar
• 2-3 Curri Patta
• 1/4 teaspoon sarso ke daane
• 1/4 teaspoon Jeera
• Salt as require
• 2 teaspoon oil

For Serving

• 2 Aaloo (Patato)
• curshed Hara Dhanaya (Coriander leaves)

Method

1. Papdi: Grind jeera and aajwayan. make a mixture of maida, flour, red chilli powder, haldi, salt, hing, oil and grinded ajwayan jeera and mix them properly. make small papdies of it and boil them in oil.
2. Green Chatni: make curshed naryal and mix in it green dhaniya, salt, lemon juice, and green chilli and make a mixture of them.
3. Red Chatni: mash Khajoor and imli after boiling them. cook it with water and make it all same in mixer. and than put salt and red chilli powder in it.
4. For Curd: mix salt and sugar in curd and mix properly it. boil oil and put sarso, jeera and curri patta and after some time mix in curd.
5. Make small pieces of boiled Aaloo and mix salt and other spice blend on it.

Serving: To serve them put papdi piecies in a plate and put Aalu pieces on it. mix them with 3 teaspoon of curd. also put 1 teaspoon of green and red Chatni and decorate it with green dhaniya. put salts and other Spice blend on it and serve to friends!

Besen Pizza with Cheeze

This recipe is for two peoples

Quantity and Ingredients

• 1 Cup Gram flour(Besan)
• 1 Teaspoon Semolina(Suji)
• 1 Teaspoon Curd
• 1 Teaspoon Ginger(Adrak) Garlic (Lasun) Paste
• Salt as per Taste
• 1 Teaspoon oil
• 1/2 fruit salt
• 1 Bell Pepper(Simla Mirch)
• 1 Curshed onion
• 1 Curshed tomato
• 2 Cube chese
• Little Black Paper
• Tomato Sous

Method

1. Make a solution of Gram flour with semolina, curd, salt, ginger and garlic paste and water.
2. After mixing properly put fruit salt. after cooking of mixture make small pieces of pizza bases of it. now spread tomato sous, Bell Pepper, onion and tomato pieces on it.
3. After crushing properly spread cheese on it and put in hot ovan at 200 oC for five minutes and serve hot cheese pizza!

Mango Raita

For 4 members

Quantity and Ingredient

• 2-Cup Curd (Crisped)
• ½ Cup Mango Pieces
• ½ Teaspoon Red-Hot Cumin Seed (Jeera)
• ½ Teaspoon Salt
• ½ Teaspoon Black Pepper (Kali Mirch)
• ½ Teaspoon Red Chili
• ½ Teaspoon Sugar
• Mint Leaves (For Decoration)

Method

Mix all the things and spices in curd with sugar and mix mango pieces and mix it properly. Serve it after decorating with Red Chili Powder and Mint Leaves properly.

Nargisi Kofta

This recipe if of Egg cooked with Meat and Fried Meat

Quantity and Ingredient

• 1 lb. Ground lean meat
• 1/4 c Chopped onion
• 4 cloves Chopped garlic
• 1" piece Ginger, chopped
• 1/2 t Turmeric
• 3/4 c Water
• to taste Salt and pepper

To mix with meat

Quantity and Ingredient

• 4 T Besan (chick-pea flour)
• 1 T Yogurt
• 6 Hard boiled eggs
• 1 Egg for mixing and coating
• 1/2 t Garam Masala
• Oil for frying

For curry (Masala)

Quantity Ingredient

• Oil or ghee
• 2 Chopped onions
• 8 Cloves chopped garlic
• 2 Tomatoes or equivalent paste
• 1" piece Ginger, chopped
• 1/4 c Yogurt
• 1/4 t Turmeric
• Green onion
• 1/2 t Garam Masala
• 10-15 leaves Coriander
• To taste Salt and pepper

Method

1. Heat the water and add the meat, onions, ginger, garlic, salt and pepper. Pressure cook for 10 minutes at 15 psi (or 25 min over low heat. Reduce pressure and drain half the liquid. Add the besan (or 1/2 c soaked lentils) and cook for 10 minutes. Knead or grind until slightly sticky, mix in egg yolk, Garam Masala and yogurt and knead well.
2. Coat the hard boiled eggs with the above and deep fry.
3. Heat ghee, fry the onions to a golden brown, add garlic, ginger, tomatoes and yogurt and fry well until the Masala is a paste. Add water to the mix if necessary. Add the green sprigs of onion, 11/2 c water and cook for 10 minutes covered.
4. When curry is ready, pour into a serving dish, cut the koftas in half and arrange over the curry. Cover and bake at 250 F for 15-20 minutes.
5. Serve garnished with coriander leaves and Garam Masala.

Shahi Korma: Mutton Curry

Quantity and Ingredient

• 1 1/2 lb. Goat mutton
• 3 Medium onions
• 3/4 c Yogurt
• 4 cloves Garlic
• pinch Saffron
• 2 t Salt
• 3/4 c Cream
• 1 oz. Almonds
• 1/2 c Oil
• 1 oz. Coriander seed
• 1 t Red pepper (optional)
• 1/2 t Garam Masala

Method

1. Clean, wash and dry mutton.
2. Blend coriander seeds, 1 onion, almonds and garlic.
3. Marinade the mutton in above mixture for 2 hrs.
4. Heat oil and fry the remaining thinly sliced onion. Keep aside.
5. Add the mutton and fry until the liquid dries up.
6. Add 3/4 c hot water and simmer until the meat is almost done ( 3/4 cooked) OR pressure cook at 15 psi for 20 minutes. Reduce pressure. Add salt and pepper.
7. Uncover and dry the liquid.
8. Add beaten yogurt and fry until it leaves oil.
9. Add fried ground onion.
10. Beat the cream. Add soaked or ground saffron.
11. Mix it with the cooked mutton.
12. Add Garam Masala and bake at 250 F for 1/2 hour
13. Serve garnished with chopped coriander leaves.

Pork Curry

To Serves 6 or 8 persons

Quantity and Ingredient

• 1 1/2 lb. Pork
• 3 Medium onions
• 2" piece Ginger
• 4 cloves Garlic
• 2 medium Tomatoes
• 2 T Vinegar
• 2 t Salt
• 1/2 t Garam Masala
• 2 T Vindaloo paste (hot)
• 1 medium Potatoes
• 2 c Water

Method

1. Clean, wash, trim and dry pork. Cut into 1" cubes.
2. Make Masala with onions, ginger, and tomatoes as in chicken curry,etc.
3. Add the vinegar and Vindaloo paste and cook for 2 minutes.
4. Add the pork and pressure cook for 20 minutes, or in a heavy pot for 1 1/2 hours, until the pieces are tender.
5. Cube potatoes, add and cook the potato pieces coated in the liquid.
6. Boil down the amount of water (30 minutes) while the potatoes cook.

Nargisi Kofta

In this recipe will will learn Egg Cooked with Meat and Fried.

Meat

Quantity and Ingredient

• 1 lb. Ground lean meat
• 1/4 c Chopped onion
• 4 cloves Chopped garlic
• 1" piece Ginger, chopped
• 1/2 t Turmeric
• 3/4 c Water
• to taste Salt and pepper

To mix with meat

Quantity and Ingredient

• 4 T Besan (chick-pea flour)
• 1 T Yogurt
• 6 Hard boiled eggs
• 1 Egg for mixing and coating
• 1/2 t Garam Masala
• Oil for frying

For curry (Masala)

Quantity and Ingredient

• Oil or ghee
• 2 Chopped onions
• 8 Cloves chopped garlic
• 2 Tomatoes or equivalent paste
• 1" piece Ginger, chopped
• 1/4 c Yogurt
• 1/4 t Turmeric
• Green onion
• 1/2 t Garam Masala
• 10-15 leaves Coriander
• to taste Salt and pepper

Method

1. Heat the water and add the meat, onions, ginger, garlic, salt and pepper. Pressure cook for 10 minutes at 15 psi (or 25 min over low heat. Reduce pressure and drain half the liquid. Add the besan (or 1/2 c soaked lentils) and cook for 10 minutes. Knead or grind until slightly sticky, mix in egg yolk, Garam Masala and yogurt and knead well.
2. Coat the hard boiled eggs with the above and deep fry.
3. Heat ghee, fry the onions to a golden brown, add garlic, ginger, tomatoes and yogurt and fry well until the Masala is a paste. Add water to the mix if necessary. Add the green sprigs of onion, 11/2 c water and cook for 10 minutes covered.
4. When curry is ready, pour into a serving dish, cut the koftas in half and arrange over the curry. Cover and bake at 250 F for 15-20 minutes.
5. Serve garnished with coriander leaves and Garam Masala.

Lamb Vindaloo

I have tried this recipe a couple of times and all times with very good results. The finished dish is a spicy lamb dish that is quite exquisite. Be warned that this recipe takes quite a bit of effort to put together.

Quantity and Ingredient

• 3 lbs Lean boneless lamb
• 3 Meaty lamb bones

Marinade made from

Quantity and Ingredient

• 4 tablespoons Light vegetable oil
• 1/4 c Cider vinegar
• 3 tablespoons Tamarind pulp
• to taste Salt

Puree made from

Quantity and Ingredient

• 2 tablespoon Vegetable oil
• 1 large White onion
• 6 Garlic cloves
• 2 tablespoons Fresh ginger root, chopped
• 1/2 c Vegetable oil
• 3 c Onion, thinly sliced
• 1 teaspoon Ground cumin
• 1 teaspoon Ground mustard
• 3 teaspoons Turmeric
• 1 1/2 teaspoons Red pepper
• 3 teaspoons Paprika
• 2 1/2 c Hot water

Method

1. Cut lamb into 3/4" cubes.
2. Place lamb and the bones in a non-metallic bowl with the four table-spoons of oil, the vinegar, tamarind pulp, and salt. Let it marinate at room temperature for eight hours or, refrigerated, for 24 hours.
3. Put two tablespoons of oil, the onion, garlic, and ginger in an electric blender or food processor and run the machine until a fine pasty puree is formed.
4. Heat the one-half cup of vegetable oil in a large enamel coated skillet over medium-high heat. Add the onions and saute until they are caramel brown, stirring constantly to prevent burning.
5. Add the puree. Reduce the heat and add ground cumin, ground mustard, turmeric, red pepper, and paprika. When the spices begin to sizzle and turn dark, in about 15 seconds, add the lamb and bones. Cook until slightly seared (about ten minutes).
6. Add the water and bring to a boil, then lower the heat and simmer, partially covered, until the meat is very tender (about thirty minutes).
7. Pick out and discard bones.
8. Serve over rice.

Sewian: Vermicelli

Quantity and Ingredient

• 2 c Sewian (Vermicelli)
• 3 1/2 c Milk
• 3/4 c Sugar
• 1/4 t Rose water (or 6-8 small cardamom seeds)
• Ghee

Method

1. Fry the sewian in hot oil until golden brown.
2. Heat the milk to boiling and add the sewian. Cook until the milk is reduced by half.
3. Add sugar and cook on low heat until creamy (about 25 minutes).
4. Remove from the heat. Add in rose water.
5. Decorate with blanched finely shredded almonds and pistachio nuts and silver leaves if desired.

Rice Flour Pudding

For 6 persons to serve

Quantity and Ingredient

• 4 1/2 c Milk
• 3/4 c Sugar
• 2 oz. Rice flour
• 6-8 drops Rose water
• 1 oz. Almonds
• 1/2 oz. Pistachio nuts

Method

1. Blanch (optional) and shred nuts.
2. Mix rice flour into the milk and mix until smooth.
3. Cook over medium heat until a creamy consistency is achieved (20-30 minutes?).
4. Simmer and add sugar and stir for 2-3 minutes more.
5. Cool (in refrigerator for 30 minute) add the rose water, almonds and pistachios (maybe before it cools).
6. Pour into individual dishes and serve.

Chicken Curry: North Indian Style

Quantity and Ingredient

• 1 lb. Chicken-drumsticks, thighs, breast pieces
• 1 small carton Plain yogurt
• 2 medium Onions very finely chopped
• 4 tbl Vegetable oil
• 2 Cloves
• 1/2 tsp Mustard powder
• 2 pods Cardamom
• 1/2 tsp Cumin powder
• 1 tsp Garam Masala
• 1 tsp Chili Powder
• 1/2" piece Ginger
• 4 cloves Garlic
• 1/3 tsp Coriander Seeds
• to taste Salt
• 1/2 tsp Freshly ground pepper

Method

1. Remove fat from the chicken and then salt and pepper it. Sprinkle with chili powder. Add yogurt and mix well until the chicken is covered liberally with yogurt. Use your hands. Set aside for 1 hour before cooking. If kept in the refrigerator, set aside for at least 4 hours.
2. Heat oil in a large heavy pan. When oil is hot, add mustard seeds, if you are using them. Add cloves, cardamom, and coriander seeds and fry for 30 seconds.
3. Add the onion and fry for two minutes until the onion beings to turn brown. Lower heat to medium.
4. Add the ginger and garlic paste and fry for 4-6 minutes.
5. Add mustard powder, if using it, add Garam Masala, and add cumin powder.
6. Brush excess yogurt off the chicken and put it in a large pot. Add ingredients from the frying pan. Cook uncovered over high heat for 4 minutes.
7. Reduce heat to low and cover. Cook for 25 minutes or until the chicken is tender, stirring every 5 minutes.

Important note: When chicken is cooked with a cover on the pot, it releases water that becomes a part of the sauce. If after 10 minutes, there isn't enough sauce in the pot, add 1/4 cup water. Conversely, if there is too much liquid in the pot, cook uncovered until the liquid evaporates.

Variations: There are several variations to the above recipe:

1. Leave out the yogurt. Add 1/4 cup of water just before turning the heat to low and covering the pot.
2. Boil two potatoes for 10 minutes before slicing them thinly. Add sliced potatoes to the pot when you start cooking the chicken.
3. This variation is usually called "Malai Chicken" or "Literally Creamy" chicken. Leave out the yogurt. When the chicken is 3/4 done, add one small can of tomato paste. Just before removing add a small carton of whipping cream, and cook for a few minutes.

Navrattan Pullao: Nine-Jeweled Rice

Quantity and Ingredient

• 1 c Basmathi rice
• 1 3/4 c Water
• 1/4 c Oil
• 1 small Finely sliced onion
• 6 Cloves
• 1" Cinnamon stick
• 1 t Salt
• 1/2 t Cumin seed

For Mixing with rice before serving:

1. 1/4 c frozen peas (boiled), salt, 6 drops green food coloring mixed with 1 t water.
2. 1/4 c diced tomatoes, 1/4 t red pepper, salt, Garam Masala, 6 drops red food coloring mixed in 2 t water.

Quantity and Ingredient

• 1 Thinly sliced onion
• 2 1/4 c Ghee
• 1 oz. Almonds
• 1 oz. Cashew nuts
• 1 1/2 oz. Golden raisins
• 1 oz. Pistachio nuts
• 1" piece Ginger thinly sliced
• 1 Green chili (optional)
• 1 Hard boiled egg

Method

1. Clean, wash, and soak rice in 1 3/4 c water for pressure cooking, or in 2 cups of water for pan cooking.
2. Heat oil and fry the onions. Add whole spices. Fry 1 minute. Add rice and fry for 2/3 minutes to coat the rice grains with oil. Add the water which the rice was soaking in. Pressure cook, building up the pressure to 15 psi and let drop, OR cook in a pan bringing to full boil then down to a simmer followed by 20 minutes of cooking until the rice is done.
3. Divide rice into three parts. Thoroughly mix A with one part and B with another. Leave the last part plain. Keep rice separate and warm in the oven.
4. (C) Meanwhile fry the onion until it is crisp. Remove and fry almonds, cashew nuts, pistachios, raisins, ginger and chili. Chop egg and sprinkle with salt. Keep warm until required.
5. To serve, place onions, nuts, chopped egg and all of (C) in a dish and spread the three batches of rice in clumps above it aesthetically.

Saffron Rice: Kesar Chawal

Quantity and Ingredient

• 2 c Rice
• 4 c Water
• 6 T Ghee
• 1 t Saffron threads (or less)
• 2 T Hot water
• 1 c Sliced onion
• 1 small Cinnamon stick - splintered
• 4 Bay leaves
• 4 large Black cardamoms
• 1 T Cumin seed
• 4 Cloves
• 2 t Salt

Method

1. Soak saffron in hot water.
2. Wash and soak rice in 3 c water (optional).
3. Heat ghee and fry onions and then remove and keep aside.
4. Add cinnamon, cumin seeds, cardamoms, cloves and salt. Wait 1 minute and then add the bay leaves and 1/2 the onions. Drain the rice and reserve the water.
5. Add the rice grains and stir for 4-5 minutes until all the water evaporates and the grains of rice are coated with oil.
6. Add the water and bring to a boil.
7. Add saffron and its water and pressure cook at 15 psi.
8. Remove from the heat and allow the pressure to drop by itself.

Spicy Vegetable Pullav

This recipe is slightly spicy

Quantity and Ingredient

• 1 c Rice
• 1 1/2 c Water
• 1 c Vegetables
• 1/2" Cinnamon stick
• 2 Cloves
• 2 Cardamom
• 1 1/4 teaspoon Salt
• 1/8 teaspoon Turmeric powder
• 1 teaspoon Dhania powder
• 2 Chilies or
• 1/4 teaspoon powder
• 1/2 can or 1 lb. (16 oz) Tomatoes
• 1/2 cup Coconut
• 1 bunch Coriander leaves
• 4 cloves Garlic
• 1/2" piece Ginger (made into a paste)
• 2 tablespoons Butter
• 1 Onion cut lengthwise

Method

1. Wash the rice and drain the water.
2. Extract one cup of water from tomatoes.
3. Pour the butter into a vessel and heat.
4. Add cinnamon, cardamom and cloves.
5. Add onions and chilies and fry until onions turn golden brown.
6. Add ginger + garlic paste and turmeric powder paste and fry until you get a nice smell.
7. Now pour in the tomato water + 1 cup water.
8. Add coconut, coriander powder (Dhania powder), salt and let boil
9. Add rice + coriander leaves + vegetables.
10. Reduce to low heat and let the rice cook.

South Indian Pullav

Quantity and Ingredient

• 1 c Rice (Preferably Basmathi rice)
• 1/3 c Tomato puree
• 1 large Onion
• 1 c Vegetables (preferably peas and carrots)
• 1/4 - 1/2 teaspoon Coriander powder
• (also called dhania powder)
• 1/8 - 1/4 teaspoon Garlic powder or
• 1 and a half cloves garlic
• 1/8 - 1/4 teaspoon Ginger powder
• 1/4" piece Ginger
• 1/8 - 1/4 teaspoon Chili powder
• 1 Green chili cut into small pieces
• 1-2 pieces Cardamom
• 1 piece Cloves
• 1/4" stick or 1
• 8 teaspoon powder Cinnamon
• 1 Bay leaf
• 1 teaspoon Salt
• 1 teaspoon Coriander leaves (if needed)

Method

1. Clean the rice with water and set aside.
2. Cut the onions length wise.
3. Fry the onions and cardamom in butter for about 4 minutes. If you are using green chili, then add the chili.
4. Add bay leaf, cloves, cinnamon and fry until the onions turn golden brown (This will probably take another 4-5 minutes).
5. Add the garlic and ginger paste (preferably prepared from fresh ginger and garlic).
6. Add dhania powder and chili powder (if green chili was not added before).
7. Add the tomato paste and one cup of water (you have to experiment with the quantity of water needed. I found 1- 1/2 cups to be optimal) and bring the mixture to boil.
8. Add the vegetables, rice and salt.
9. If you like coconut, add 1/4 cup of coconut flakes.
10. Reduce the flame and cover the vessel.
11. After about 4 minutes, stir the mixture.
12. Cover the lid again and wait until cooked (might take about 10-15 minutes).
13. Sprinkle on the coriander leaves in the end.

Sambhar

Quantity and Ingredient

• 1 cup Toor Dal
• 1 teaspoon Tamarind
• 3 teaspoons Salt
• a pinch Turmeric
• 2 teaspoons Channa Dal
• 3 teaspoons Dhania seeds
• 1 pinch Hing
• 3 Red chilies
• 1/4 cup Grated coconut
• 1 teaspoon Mustard
• 10 Coriander leaves
• 1 Green peppers cut into pieces
• 1 Onion chopped
• 1 Tomato cut into pieces

Method

1. Boil the toor dal with 3 cups of water.
2. Fry channa dal, dhania seeds, hing, and red chilies for a few minutes, and then fry them with the grated coconut.
3. Grind the above mixture with water.
4. Fry the green pepper in oil for a few minutes.
5. Boil the tamarind paste, water, salt, turmeric, tomato and vegetables.
6. Cook for about 5 minutes.
7. Add boiled dal and bring it to a boil
8. In the meantime fry the mustard seeds and onion.
9. Add the above ingredients & coriander leaves to the mixture.

Masur Dal

For Serves 4 Persons.

Quantity and Ingredient

• 1 c Dal (Moong - yellow, or masur - pink)
• 3 and 1/2 c Water
• to taste Salt
• to taste Pepper
• 1/4 teaspoon Turmeric
• 2 cloves Garlic
• 1" piece Ginger
• 1 small Onion
• 2-3 Tablespoons Ghee (Can be replaced by butter)
• 1 t Cumin seed

Method

1. Wash the dal and drain it.
2. Boil water and add the dal, salt, pepper, turmeric, finely chopped ginger, and garlic. Cover the pot and simmer for 20 minutes.
3. When done, heat the ghee, add the cumin and fry until golden brown. Add thinly sliced onions. Fry until crisp and brown. You may add paprika and finely chopped tomatoes to the above for color (Pour over the dal and serve).

Upma

This is a breakfast dish in the southern part of India.

Quantity and Ingredient

• 1 Cup Cream of wheat
• 1 Onion cut lengthwise
• 1 Teaspoon Salt
• 1/4 Teaspoon Mustard seeds
• 1/8 Teaspoon Urad dal
• 1 Cashew-nut
• 1/4 Lemon
• 1/2 Cup Peas
• 1 clove Garlic
• 1/10" piece Ginger
• 1 Green chili cut into small pieces.

Method

1. Fry cream of wheat on a dry pan for 5 minutes and set aside.
2. Put two tablespoons of oil in a pan and heat.
3. Add mustard seeds, Urad dal, cashewnut, and garlic clove. Wait till mustard seeds stop splitting.
4. Add the onion, chili, and ginger and fry till the onion turns brown.
5. Add cream of wheat and fry for 3-5 minutes.
6. Add salt and peas.
7. Add two cups of boiling water and stir for 2 minutes. (Switch off the stove as soon as the water is poured.)
8. Cover the vessel for 4 minutes. Add lime if needed.

Bonda With Instant Mashed Potato

Quantity and Ingredient

• 1 Medium Onion
• 2 Cups Potato buds
• 1 And 1/2 cup Peas and carrots
• 2 Big ones Green chilies
• 1 Teaspoon Lemon juice
• 1 Cup Gram flour
• 1/2 Tea spoon Mustard seed pinch Turmeric
• 1/2 Teaspoon Baking powder
• 1/4" Piece Ginger
• 1 Small bunch Coriander leaves
• 2 Teaspoons Salt
• Oil as per use

Filling Method:

1. Mix potato buds and 1/2 teaspoon of salt with 1 cup of hot water.
2. Finely chop ginger, chilies, coriander leaves, and onion.
3. Heat oil (about 5 Tbsp) and add mustard seeds.
4. Add chopped ingredients and fry until onions are brown.
5. Add carrots, peas, turmeric and 1 tsp of salt and cook on low heat for about 10 minutes.
6. Add potato (now mashed) and fry for 5 minutes.
7. Remove from heat, add lemon juice and let cool.

Batter Method:

1. Combine Gram flour, 3 Tbsp of oil, 3/4 cup water, 1/2 tsp salt, the baking powder and mix thoroughly
2. After the batter is prepared, make small balls out of the filling and roll them in the batter. Next fry it in hot oil. You will get about 20-30 small bondas.

Mah Ki Dal: Whole Black Beans

Quantity and Ingredient

• 1 c Urad or Mah dal
• 1" piece Ginger
• 12 Cloves Garlic
• Water
• To taste Salt
• 2-3 Tablespoons Ghee (Can be replaced by butter)
• To taste Green chili (optional)
• To taste Garam Masala
• Frac14 t Turmeric

Method

1. Clean, wash and add the dal to boiling water.
2. Add turmeric, salt, half of the finely chopped ginger, garlic and cook on medium heat for 2-3 hours or pressure cook at 15psi for 1/2 hour.
3. Uncover, cook further in same pan on low heat for 1/2 hour, stir and mash every now and then until a creamy consistency is achieved.
4. Heat the Ghee, add remaining ginger, stir, add sliced onions, chili, and fry until golden brown.
5. Add cumin or coriander (optional). Pour over dal just before serving.

Red Kidney Beans: Rajma

To Serve 6 - 8 Persons

Quantity and Ingredient

• 2 c Red kidney beans
• 3 Qt. Water
• 1 T Turmeric
• 1 T Salt
• 1/4 c Oil
• 1 c Onion, Chopped
• 1" piece Ginger, chopped
• 1 t Garam Masala
• 3 Chopped tomatoes
• Coriander leaves for garnish

Method

1. Wash beans and boil for 2-3 hours or 1/2 hour in a pressure cooker.
2. In the meantime make Masala of onions, garlic, ginger and tomato as in chicken curry.
3. Add to the beans and cook again until most of the liquid dries up and the beans are soft and thoroughly cooked.
4. Garnish with coriander leaves and serve.

Curried Garbanzo Beans

Quantity and Ingredient

• 8 oz. Garbanzo beans
• To taste Green chili (optional)
• 12 cloves Garlic
• 2" piece Ginger
• To taste Pepper
• 1 large Cardamom
• 6 Cloves
• 1" Cinnamon stick
• To taste Salt
• Paprika
• 4 oz. Oil
• Mango powder
• 3 Onions
• Dried pomegranate seeds
• 4 Tomatoes

Method

1. Clean, wash and soak the beans overnight.
2. Boil them in the same water with salt, 1 small finely chopped onion, 4 cloves garlic, 4 large cardamom, a 1" piece of ginger and 6 cloves.
3. Simmer in pan about an hour or until tender, or pressure cook for 7 minutes at 15 psi.
4. Heat oil. Fry thinly sliced remaining onions and cloves of garlic. Cook until mixture browns and dries up. Add finely chopped tomatoes and cook 4-5 minutes more.
5. Add the beans and cook for 10 minutes more. Add the mango powder and pomegranate seeds, grated ginger and simmer over low heat for 15-20 minutes.
6. Before serving, pour 1 oz. (2 T) sizzling Ghee over the beans.

Mango Ice Cream

This is a great desert which can be made with very little effort. You can replace the Mango pulp with any other pureed fruit.

Quantity and Ingredient

• 1 can Condensed Milk
• 12 oz. Whipped cream(Cool whip)
• 1 can Mango pulp (Alphonso)

It is confusing to describe quantities as one can. Well, let me describe the sizes. The Mango pulp can is about 6" high and 3" in diameter. The condensed milk can is about 3" high and about 2.5 " in diameter and should be available in your neighbourhood grocery store.

Method

1. Mix all of the pulp, condensed milk and whipped cream in a bowl.
2. Put in the freezer for about 8 hours.

Rasgoola

Quantity and Ingredient

• 1 L Homogenized Milk
• 2 tsp White Vinegar
• 1.5 C Sugar
• 3 C Water

Method

1. Bring the milk to a boil and add vinegar to the boiling milk to separate the whey.
2. Throw away the liquid part by sifting the stuff onto a muslin cloth.
3. Pour some cold water over the curd to cool and wash it. Discard the water and hang the cloth for 15-20 minutes to let the excess water drip off.
4. Put the curd in a food processor or blender and blend at high speed to get a smooth consistency. You may add just a little (1 tsp or so) water while blending, if the curd is too dry and will not blend. Be very careful so as not to add any extra water.
5. Remove the paste and make small balls (1-2" in diameter).
6. Boil water in a wide vessel. Make sure that there is at least 2-3" of water in the vessel. If not, add more water and increase the quantity of sugar proportionately. Add sugar to the boiling water to make a light syrup.
7. Continue boiling the syrup and gently drop the curd balls in the boiling syrup. Cook the balls in the boiling syrup for 30-40 minutes.
8. Remove from the heat and let the stuff cool down. Put the balls and the syrup in a storage container and refrigerate but don't freeze.
9. Serve cold.

Carrot Halva

Quantity and Ingredient

• 4 lbs. Carrots
• 1/2 gal Milk
• 2 c Sugar
• 2 c Carnation milk powder
• 1 c Oil
• Nuts for Taste

Method

1. Clean and grate the carrots.
2. Heat milk to boiling and add the carrots.
3. Cook until liquid is almost gone, stirring to prevent sticking and burning for 3 to 4 hours.
4. Add oil and cook more, stirring often, to roast the carrots well (about 1/2 hour).
5. Add the powdered milk and sugar and cook until all the liquid is gone and the mass does not stick to the sides.
6. Add the nuts and raisins and turn off the heat.
7. Pour in a serving dish and serve warm or cold. Will keep in the refrigerator for up to 1 week.

Sewian

Quantity and Ingredient

• 2 c Sewian or Vermicelli
• 3.5 c Milk
• 0.75 c Sugar
• 0.25 t Rose water or 6-8 small cardamom seeds
• Ghee

Method

1. Fry the sewian in hot oil until golden brown.
2. Heat the milk to boiling and add the sewian. Cook until the milk is reduced by half.
3. Add sugar and cook on low heat until creamy for about 25 minutes.
4. Remove from the heat. Add in rose water.
5. Decorate with blanched finely shredded almonds and pistachio nuts and silver leaves if desired.

Suji Halva - Semolina Halva

Serve 4 - 6 friends of yours to make them healthy and happy.

Quantity and Ingredient

• 0.5 c Suji (Semolina)
• 0.5 c Sugar
• 0.5 c Ghee
• 1.5 c Water
• 1 oz. Sliced almonds
• 1 oz. Raisins
• 8 Green cardamoms

Method

1. Boil sugar and water together for 5 minutes.
2. Heat ghee add suji and stir on low heat until mixture becomes light creamy in color and ghee leaves the side of the pan.
3. Add the syrup and stir briskly until it is absorbed in the semolina.
4. Mix in crushed cardamom seeds, almonds, and raisins.
5. Serve hot.

Kheer

Quantity and Ingredient

• 1/2 c Rice
• 4 c Milk
• 1/4 c Raisins
• 0.75 -1 c Sugar
• 1 t Cardamom seeds
• 1/4 c Shredded blanched almonds
• 6-8 drops Rose water
• 1/2 c Water

Method

1. Wash and drain the rice.
2. Soak in 1/2 c water for 1/2 hour.
3. Boil the rice in the same water until it is coated and the water dries up.
4. Add the milk and simmer on low heat for 1.5 hours.
5. Scrape the sides and bottom frequently to prevent sticking and mash rice while stirring.
6. When it is creamy, add sugar and stir in well.
7. Remove from heat and add crushed cardamom seeds, rose water and shredded almonds.
8. Serve hot or cold decorated with silver leaves (optional).

[Silver leaves are VERY FINE, tasteless sheets of silver.]

Besan Burfi

Quantity and Ingredient

• 1 c Besan
• 1 c Shortening
• 1 c Sugar
• 4 seeds Cardamom
• Nuts (optional)

Method

1. Melt shortening in a pan.
2. Turn down heat and add cardamom and Besan.
3. Fry, stirring constantly to prevent burning until it has changed to a brown color and smells done. (Test: a few drops of water sprinkled on it sputters instantly).
4. Turn off the heat and stir in the sugar.
5. Spread 1/2" thick onto a platter.
6. Cut into diamond shapes after it has cooled down.

Navrathna Kurma

To Serve 6 of your friends read the following recipe and make them happy.

Quantity and Ingredient

• 100 grams Paneer (or cottage cheese)
• 2 teacups Mixed boiled vegetables
• (carrots, french beans, green peas, potatoes)
• 3 Tomatoes
• 2 Onions
• 1 t Ginger and garlic paste
• 1.5 t Chili powder
• 0.5 t Turmeric powder
• 2 t Coriander powder
• 1 t Garam Masala
• 1 teacup Milk
• 3 t Fresh cream
• 3 t Ghee
• to taste Salt
• Ghee for deep frying

Method

1. Grate the onions.
2. Put the tomatoes in hot water. After 10 minutes take off the skin and chop.
3. Cut the paneer into small pieces and deep fry in ghee.
4. Heat oil in a vessel and fry the onions for a few minutes.
5. Add the ginger and garlic paste, and fry for 1/2 minute.
6. Add the chopped tomatoes, turmeric powder, coriander powder and chili powder, Garam Masala and salt. Fry for at least 3-4 minutes.
7. Add the boiled vegetables, milk, cream and fried paneer pieces.
8. Cook for a few minutes.
9. Serve hot decorated with silver foil.

Mattar Paneer

Peas & Cheese Vegetable is delicious and tasty!!!

Quantity and Ingredient

• 2 Onions
• 2 Tomatoes
• 4 cloves Garlic
• 0.5 packet frozen Peas
• 1" cube Ginger
• 0.5 t Turmeric
• to taste Salt
• to taste Pepper
• 0.5 t Garam Masala
• 2 c Water

Method

1. Cut paneer in 1" cubes and deep fry.
2. Make Masala with onion, garlic, ginger, and tomatoes.
3. Season and add turmeric.
4. Add peas and paneer.

Malai Chicken

Quantity and Ingredient

• 1 Tray chicken
• 1 Chopped onion
• 1 small can Tomato paste
• 1 Red Chili
• 2 Cloves
• 2 Cardamom
• 1/2" Cinnamon stick
• 1 Bay leaf
• 1 carton Light whipping cream
• 1 tsp Dhania powder
• 1/2 tsp Cumin powder
• 1 tsp Garam Masala
• 1-1 1/4 tsp Chili powder
• 1/2" piece Ginger made into a paste
• 6 cloves Garlic (made into paste)
• Fresh coriander
• To taste Salt and Turmeric

Method

1. Heat oil.
2. Add red chili, cloves, cardamom, cinnamon stick, and bay leaf, and cook until the bay leaf turns golden brown.
3. Add the onion and fry for two minutes.
4. Add the ginger garlic paste and fry for 4 - 6 minute.
5. Add the chicken and fry for 5 minutes.
6. Sprinkle in chili, dhania powder, cumin powder and turmeric.
7. Cover chicken + salt (add water if needed) and cook for around 15 minutes until 3/4 cooked.
8. Add can of tomato paste and cook on low heat.
9. Just before removing, add the whipping cream and cook for a few minutes.
10. Add Garam Masala and coriander leaves
11. Remove after a couple of minutes.

Mint and Coriander Chutney

Quantity and Ingredient

• 1 bunch Coriander leaves
• 1 bunch Mint leaves
• 1 Green chili
• 1 oz. Seedless tamarind
• 1 tsp Salt
• 4 T Water
• 1 medium Onion

Method

1. Wash and soak tamarind in water for 1-2 hour.
2. Clean, pick and wash the coriander and mint.
3. Separate pulp from the tamarind and squeeze out the pulp.
4. Grind coriander, mint, green chili and onion into a fine paste.
5. Add the tamarind pulp and salt.
6. Blend well. In an airtight jar this can be refrigerated for up to one week.

Onion and Tomato Raita

For servings 4-6 peoples

Quantity and Ingredient

• 8 oz. Yogurt (plain)
• 1 small Onion
• 1/2 t Salt
• 1 small Tomato
• 1/2 t Chat Masala (optional)
• 1/2 t Black pepper (ground)
• 1/4 c Milk

Method

1. Beat yogurt and milk until smooth.
2. Chop onion and tomatoes and add to yogurt.
3. Add salt and pepper and sprinkle the Chat Masala over, and serve.

Curried Eggplant or Bhartha

To Serve for 4 to 6 peoples.

Quantity and Ingredient

• 2 lb. Eggplant
• 4 medium Tomatoes
• 3 t Fresh chopped coriander
• 1/2 c Ghee
• 1/2 c Finely chopped onion

Method

1. Preheat oven to 450 F.
2. Bake in the middle level of the oven for 1 hour or until very tender.
3. While they are still warm, peel and crush the eggplants.
4. Heat oil and fry onions until soft and clear. Do not brown.
5. Add the tomatoes and fry for 2 minutes.
6. Add the eggplant and stir until almost all liquid disappears and the mixture leaves the side.
7. Place into a bowl, sprinkle on coriander and serve at once.

Paneer or Cheese

Quantity and Ingredient

• 1 1/2 pints Milk
• 1/2 t White vinegar AND
• 1/2 t Lemon juice OR
• 1 c Yogurt

Method

1. Heat milk and stir constantly to prevent a layer of cream from forming on the top.
2. Remove from heat when it boils and slowly add white vinegar and lemon juice or yogurt. This sours the milk.
3. Strain through a muslin cloth or a double layer of cheese cloth and squeeze out the whey (liquid).
4. Hang to drip dry for 2-3 hours or overnight. Then lie out the cheese in a rectangle in a tray and place a weight (more the better, but at least 10 lbs) on it for 3/4 hour.
5. Cut it into whatever shape you like.

Okra-Bhindi

For Serving 6 peoples

Quantity and Ingredient

• 1 lb okra
• 2 small Onions
• 2 small Tomatoes
• 1/4 t Turmeric
• to taste Salt
• Red pepper (optional)
• Oil for frying

Method

1. Wash the okra and dry it thoroughly.
2. Cut off the heads and cut into small circles.
3. Chop the onions and tomatoes separately.
4. Deep fry the okra until very brown.
5. Remove from heat and set aside. Pour out some oil.
6. Add turmeric to hot oil. Add the onions and fry until golden brown.
7. Add the fried okra, salt, pepper, and tomatoes.
8. Cover and bake at 250 F for 15 minutes.

Gulab Jamuns with Easy Method

Quantity and Ingredient

• 1 c Bisquick
• 2 c Carnation powder
• 2 c Water
• 1 1/2 c Sugar
• 4 pods Cardamom
• few drops Rose water
• 1/2 stick Butter (4 T)
• 1/8 c Yogurt
• Milk
• Oil for frying

Method

1. Heat butter and pour in a bowl.
2. Add Bisquick, carnation powder and yogurt and blend together.
3. Knead well adding milk if necessary.
4. Make a smooth ball, cover and let rest about 30 minutes.
5. Make 12-14 small balls.
6. Heat the water, add sugar, bring to boil, add cardamom seeds and simmer.
7. Boil, then simmer to reduce the water by half.
8. Heat the oil until hot and fry the balls to a golden brown or until they are dark brown almost black.
9. Soak in sugar syrup until they double in size about 1 hour or overnight.
10. Serve hot or cold.

Green Pepper Curry

Quantity and Ingredient

• 2 large ones Green Pepper
• 1/4 teaspoon Chili powder
• 1/8 teaspoon Turmeric powder
• 1/2 teaspoon Dhania powder
• 1 tablespoon Coconut flakes
• 1 teaspoon Khus Khus (poppy seeds)
• 1 small bunch Fresh Coriander leaves
• 2 small Tomatoes
• 2 Onions
• 2 tablespoons Oil
• 1 small piece Vadiuma
• 1 1/4 teaspoon Salt

Vadium is a combination of various spices.

Method

1. Cut the green peppers, onion and tomatoes lengthwise.
2. Grind chili-powder, turmeric, dhania powder, coconut and poppy seeds.
3. Heat oil and add vadium.
4. When vadium turns brown, add onions and fry for 4 minutes.
5. Add tomatoes and fry for 2 minutes.
6. Add green pepper and Masala.
7. Add coriander leaves.
8. Cook on low heat (Take around 15 minutes).

Vegetable Curry

Quantity and Ingredient

• 1 cup Vegetables
• 1/4 – 1/2 teaspoon Coriander powder
• 1/8 – 1/4 teaspoon Chili powder
• 1/8 – 1/4 teaspoon Garlic powder
• 1 teaspoon Salt
• 1 large Onion
• 1/4 – 1/2 teaspoon Mustard seeds
• 1/8 teaspoon Urad Dal
• 1/4 – 1/2 cup Tomatoes-crushed

Method

1. Mix the garlic, coriander and the chili powder along with salt and place it aside.
2. Pour about 2 tablespoons of oil in a pan and heat.
3. Add mustard seeds and urad dal. The mustard seeds will split and the oil may spill. Be careful when you are doing this. Wait until the mustard seeds stop making any noise.
4. Add onions and fry until the onions turn brown.
5. Add the vegetables, the mixture of step 1 and the crushed tomatoes.
6. Fry for about 5 minutes, if you are using canned vegetables. Otherwise cover the pan and let the vegetables cook. (Takes about 10 to 15 min.)

Pakoras - Savory Fritters

Quantity and Ingredient

Batter:

• 1/2 c Besan
• 5 oz. Warm water
• 1/4 t Red pepper
• 3/4 t Salt
• 1/2 t Garam Masala
• Paprika (optional)

Vegetables:

• 1 Small onion
• 1 Potato
• A few spinach leaves
• Oil for deep-frying

Method

1. In a bowl put the besan and half the water, and stir until it becomes a thick batter. Beat hard for 5 minutes. Gradually add the rest of the water, and leave to swell for 30 minutes. Add salt, pepper and Garam Masala and beat again.
2. Wash peel and slice the onion and potatoes.
3. Wash and pat dry the spinach leaves.
4. Heat oil until smoking hot, dip the vegetables in the batter and deep fry until golden brown.
5. Serve hot.

Vegetable Kurma

Quantity and Ingredient

• 2 cups Vegetables
• 2 Onions cut length-wise
• 2 Green chilies cut length-wise
• 1 teaspoon Coriander powder
• 1 and 1/4 teaspoon Salt
• one pinch Turmeric powder
• 1/2" Cinnamon stick
• 2 Cloves
• 2 Cardamom
• 2 tablespoons Coconut powder
• 1 teaspoon Khus-Khus (poppy seeds)
• 1/4 teaspoon (3 cloves) Garlic
• 1/4 teaspoon powder (or 1/2" fresh) Ginger

Method

1. Put a reasonable sized vessel on the range and heat oil.
2. Add cinnamon, cloves and cardamom and fry for 2-3 minutes.
3. Add onions and green chilies and fry till onions turn brown.
4. Add garlic + ginger paste and fry for a minute or so.
5. Add vegetables and fry for about 3 minutes.
6. Add about a cup or two Water.
7. Let the vegetables + turmeric powder cook.
8. If you are using canned or frozen vegetables skip the above step.
9. Add coconut paste, khus-khus, salt and wait until cooked.

Note: Cook on low heat.

Dry Potatoes-Sookha Aloo

For 4-6 Persons Servings

Quantity & Ingredient

• 4 medium size Potatoes
• 2 t Cumin seeds
• 1 t Salt
• 2 t Mango powder
• 1/4 t Hot pepper
• 2 t Garam Masala
• Oil (to fill pan to 2")

Method

1. Boil potatoes until cooked but not overdone.
2. Peel and cut into 1/2" cubes.
3. Heat oil very hot, add and brown cumin seeds.
4. Add potatoes and fry until they are golden brown. Add the remaining ingredients, and fry for 2-3 minutes or more. Remove from oil with a slotted spoon.
5. Serve hot.

Tips: Use enough oil so that the potatoes will not need to be stirred often. This avoids breaking them up.

Chicken Pullao

Quantity & Ingredient

• 2 large Onions cut lengthwise
• 2 large Chilies cut lengthwise
• 2 c Basmathi rice (about 1/2 kg. (1 kilogram=2.2lbs)
• 1 large Tomato (cut into small pieces)
• 10-15 Coriander leaves
• 5 Mint leaves
• 1 clove Garlic
• 1" piece Ginger
• 1/2 cup Coconut powder
• 3 teaspoons Salt
• 3-4 Cloves
• 2 Cardamom
• 1 Bay leaf
• 1" Cinnamon stick
• 1 c Yogurt
• 2 tablespoons Butter
• 1 lb. Boneless chicken

Method

1. Heat vessel with butter.
2. Fry bay leaves, cloves, cardamom and cinnamon.
3. Put onions and chilies in vessel and fry on low heat until onions turn brown.
4. Add ginger + garlic paste and fry until oil separates.
5. Add tomato and fry for 1 minute.
6. Add chicken + salt + yogurt and fry for one minute.
7. Add mint + coriander leaves.
8. Cover and cook until the gravy becomes semi-solid.
9. Cook rice in a separate vessel.
10. Put rice into chicken and mix (Advisable to cook rice about 3/4ths and then let it cook with the chicken).
11. Remove and serve

Tandoori Chicken

For 2-3 peoples Servings.

Quantity & Ingredient

• 6 pieces Thawed chicken, skinned
• 2 tsp Ground Coriander
• 2 tsp Masala (Tandoori paste is available)
• To taste Red pepper powder
• Dash Garlic powder
• To taste Salt
• 1 tsp Ground jeera
• Soy sauce (or yogurt)

(Needed only if tandoori masala is used)

Method

1. If you are using the ready made tandoori paste then life is a lot easier. Replace all occurrences of masala and soy sauce (or yogurt) with the tandoori paste.
2. Take the chicken and make *deep* cuts in it (so that the Masalas seeps in quickly).
3. If you are using soy sauce as the base, put some on the chicken pieces and let it seep in the cuts.
4. Rub in the Masalas as a mixture or one at a time. The idea is to let the Masalas seep in the cuts with the soy sauce. You can leave it for little while to seep in.
5. If you are using yogurt, you'll get a more authentic taste since the original TC is after all marinated in it. In this case, mix the Masalas in the yogurt first and then rub the stuff into the chicken cuts as before. The yogurt tends to leave a considerable amount of water behind. Don't throw this away. Let it evaporate in the oven with the chicken. This will keep the pieces from getting dry if over-cooked. I have not faced the same problem with the soy sauce version (of dry chicken).
6. Cook the chicken until it starts turning brown and the cuts you made start “expanding."

Chicken Curry -Murga

For 4-6 peoples Servings

Quantity Ingredient

• 2-2 and half lb. Skinned chicken
• 1 t Garam Masala
• 3 t Salt
• 1 c Finely chopped tomato
• 1/4 c Vegetable oil
• 1/2 c Water
• 1 and half c Finely chopped onion
• 1 and half t Fresh ginger, chopped
• 1 t Finely chopped garlic
• 1 t Vinegar
• 1 Dried chili (optional)

Method

1. Cut chicken, separate legs and thighs, back and split breast.
2. Heat oil over high heat. Add onions and fry until golden brown. Take care not to burn them.
3. Add garlic, ginger and tomatoes. Fry until a smooth paste is obtained.
4. Add chicken, add water, bring to a boil, and add salt. Cover pot and lower heat. Add chili to make it hot if desired.
5. Stir constantly to avoid burning and coat the chicken pieces evenly.
6. After the chicken is done add vinegar and cook for another 5 minutes on very low heat. Sprinkle on Garam Masala and serve.

Curried Mushrooms

Quantity and Ingredient

• 1/2 lb. Mushrooms
• 1 large Onion
• 1/4 t Turmeric
• to taste Salt
• to taste Chili
• 2 large Tomatoes
• Oil

Method

1. Wash and finely slice mushrooms. Slice onion fine.
2. Heat oil and add turmeric and onions. Fry until soft.
3. Add the sliced tomatoes and cook for 3 minutes, stirring all the time.
4. Add the mushrooms, cover and simmer for 15-20 minutes.
5. Remove cover and dry out all the water.
6. Serve hot.

Masaledar Sem - Spicy Green Beans

For 6 persons to Serve-

It definitely warrants experimentation. This recipe is guaranteed to spice up an ordinary meal. It also goes well with plain rice and meat or chicken that has been prepared simply.

Quantity Ingredient

• 1 and half lb. Green beans (Trim the ends and then cut the beans in half crosswise.)
• 1 and half" long and fresh ginger (Peel and chop coarsely.)
• 1" thick piece
• 10 cloves Garlic peeled
• 1 cup Water
• 4 tablespoons Vegetable oil
• 3 teaspoons Whole cumin seeds
• 2 teaspoons Ground coriander seeds
• 2 medium Tomatoes, peeled (put toma-toes in very hot water for a few seconds, peel off the skin and finely chop.)
• to taste Salt
• Freshly ground pepper
• 3 tablespoons Lemon juice (or to taste)

Method

1. Put ginger and garlic into a food processor and add 1/2 cup water. Blend until fairly smooth.
2. Heat the oil in a wide, heavy saucepan over a medium flame. When hot, put in the cumin seeds. Stir for half a minute.
3. Pour in the ginger-garlic paste. Stir and cook for about two minutes. Put in the coriander and stir a few times.
4. Put in the chopped tomatoes. Stir and cook for 2 minutes while mash-ing the tomato pieces with the back of a slotted spoon.
5. Put in the beans and salt and one cup of water and simmer them.
6. Cover, turn heat to low and cook for 8-10 minutes or until the beans are tender.
7. Remove the cover. Add the lemon juice and a generous amount of freshly ground pepper.
8. Turn up the heat and boil away the remaining liquid, stirring the beans gently as you do so.

Coriander Fish -Bharia Machli

Quantity Ingredient

• 4 lb. Sole, flounder, rock cod, or any other white whole fish
• 8 cloves Garlic
• 3 Hot chilies or cayenne (optional)
  
• 1" piece Ginger
• 1 medium bunch Coriander
• 1 T Coriander seeds
• 1 t Brown sugar
• 1 t Turmeric
• 1/2 t Black mustard
• 1/2 t Fenugreek seeds
• 1 T Salt
• 1/2 c Lemon juice
• 1/2 c Vegetable oil
• 2 c Chopped onion
• 1 c Chopped tomato
• 1/2 t Garam Masala

Method

1. Preheat oven to 400 F.
2. Wash and pat fish dry. Sprinkle 1 t salt inside and set aside.
3. Blend garlic, chili, ginger, 1/2 the coriander, coriander seeds, brown sugar, turmeric, mustard seeds, fenugreek seeds, salt and lemon juice until it all becomes a smooth paste (Add some water if needed).
4. Fry onions until they are soft and golden brown.
5. Add the blended Masala and cook until most of the liquid is gone, and it starts to leave the sides of the pan.
6. Add the tomatoes and Garam Masala. Fry for 2 minutes more and remove.
7. Coat one side of fish, stuff 11/2 cups inside. Close opening, spread the rest of the Masala over it. Cover tightly and bake for about 25 minutes.
8. Grill for 1-2 minutes in the broiler, and sprinkle on the remaining coriander and have a taste.
   

Chole "Bill and Jim" -Chick Peas

This is a real simple way of making chickpeas. It barely takes 15 minutes and the result is quite delicious.

Quantity and Ingredient

• 1 can Chick peas (also called gar-banzo beans) (Progresso is a good brand.)
• 1 large Onion chopped finely
• 2 medium sized Potatoes (optional)
• 1 teaspoon Mustard seeds
• 2 or 3 pods Cardamom
• 1 teaspoon Coriander
• 1 teaspoon Cumin seeds
• 1 tablespoon Garam Masala

Method

1. If you are using the potatoes, start boiling them in a saucepan. Let them boil for at least 15 minutes. After they are done, turn off the heat and let them stand in the water.
2. While the potatoes are cooking, heat the oil in a wide skillet until it is very hot. Add the mustard seeds and wait until they start popping. Add bay leaves, cardamom and cloves.
3. Mix around for a while and then add onions. Waituntill the onion starts to turn golden before adding the rest of the spices (except for the Garam Masala).
4. Add chick-peas with all the liquid. Cut up the potatoes into bite sized pieces and add to the skillet. Add Garam Masala.
5. Continue stirring the chick-peas under medium heat for 5-7 minutes without covering.
6. Check the tenderness of the potatoes. If they are still too hard, add another 1/4 cup of water and cook for another couple of minutes.
7. Salt to taste and serve.

Mughlai Chicken with Almonds

Quantity Ingredient

• 1" piece Ginger
• 8 to 9 cloves Garlic
• 6 tablespoons Blanched Almonds
• 7 tablespoons Vegetable oil
• 1" Cinnamon stick
• 2 Bay leaves
• 5 Cloves
• 10 pods Cardamom
• 2 medium Onions (cut into small pieces)
• 2 teaspoons Ground cumin seeds
• 1/8 – 1/2 teaspoon Red pepper
• 7 tablespoons Yogurt
• 1 small carton Whipped Cream
• 1/4 teaspoon Garam Masala
• 2-21/2 lbs. Chicken boneless (2 trays of holy farms)
• 2 1/2 teaspoons Salt
• one bunch Coriander leaves

Method

1. Grind the ginger, garlic, and almonds with water.
2. Heat oil in a non-stick pan, and fry the chicken until it turns golden brown. Keep it aside and drain the oil.
3. Heat some oil and add the cardamom, bay leaves and cloves and fry until the bay leaves turn brown.
4. Add the onions and fry for a few minutes.
5. Pour the paste from the blender and fry for a couple of minutes until the oil separates.
6. Add 1 tablespoon of yogurt and fry for 30 seconds. Keep adding tablespoons of yogurt and fry until you get a consistent mixture.
7. Add the chicken, whipped cream and salt and cook gently (low heat) for 20 minutes.
8. Add Garam Masala and coriander leaves and cook for another 10 minutes.

Gobi Aloo -Cauliflower and Potatoes

This recipe livens up ordinary cauliflower and potatoes into something quite different. The recipe shown here has spices that are not necessary (like cloves and cardamom) or at least that are not how my wife made it at home, however it adds a nice touch.

Quantity and Ingredient

• 1 Large cauliflower
• 3 Medium sized potatoes
• 0.5 large Onion sliced thinly in long slices
• 1 teaspoon Mustard seeds
• 2 or 3 pods Cardamom
• 1 teaspoon Coriander
• 1-teaspoon Cumin seeds
• 0.5 teaspoon Turmeric
• 1 Bayleaf
• 3 Cloves
• 3 tablespoons Vegetable Oil

Method

1. Start boiling the potatoes in a saucepan. Let them boil for at least 15 minutes. After they are done, turn off the heat and let them stand in the water.
2. Cut the cauliflower into small bite sized pieces (roughly 1" cubes), throwing away most of the stem pieces. Wash and drain in a collander.
3. While the potatoes are cooking, heat the oil in a wide skillet until it is very hot. Add the mustard seeds and wait until they start popping. Add bay leaves, cardamom and cloves.
4. Mix around for a while and then add onions. Wait until the onion starts to turn before adding the rest of the spices (except for turmeric).
5. Put the cauliflower in the skillet and fry in the oil and spices for 2 minutes. While the cauliflower is frying, cut up the potatoes into bite sized pieces and add to the skillet. Add turmeric and stir.
6. Continue stirring the vegetables under medium heat for another couple of minutes. Add 0.5 cup of water and reduce heat to low. Cover skillet and let cook for 5 minutes.
7. Check tenderness of vegetables. If they are still too hard, add another 0.25 cup of water and cover again for 5 minutes.
8. Salt to taste and serve.

Vegetable Puff

For 12 puffs this is a local Karnataka specialty.

Quantity Ingredient

• 1 Ready to use pastry roll (Pepperidge farms)
• Mixed Vegetables. (Potatoes, peas may be added)
• To taste Masala
• Green Chilies
• To taste Salt

Method

1. Cook a vegetable mix with potatoes, peas, green chilies and lots of masala. Check for salt, before you stuff it in the pastry roll; no way to rectify it later.
2. Thaw the roll for about 10 minutes before unfolding.
3. After the pastry roll has thawed, open it out at sheet and roll it with a pin to make it a little thinner.
   
4. The pastry sheet would now be about 12" x 12". 4. Cut the sheet into 6 pieces.
5. Place about 2-3 Tbsp of the cooked vegetable onto the sheet and fold it around it. Seal all the corners, by pressing the sheets together and applying a little water.
6. Stick it into a pre-heated oven (350 F) for about 20-30 minutes or until it browns. Make sure that you flip it around every 5-10 minutes.

Dahi Vada - Savory Balls in Yogurt

Quantity Ingredient

• 1/2 c Urad dal
• 1/2 Moong dal
• 1 c Yogurt
• Spice to taste (cumin and paprika)
• Oil for frying
• 1/4 c Milk

Method

1. Clean dal, wash and soak in water for 4 hours.
2. Blend in blender at medium speed using the minimum amount of water required to keep paste moving freely.
3. Add salt and start heating oil.
4. Drop spoonfuls of batter in the hot oil using a large tablespoon. Fry until golden brown.

Bhel-Cat

This is a concoction that we boughts from street vendors in India.

Quantity Ingredient

• Puffed Rice (1 carton of Rice Krispies may be used)
• 1 packet Bhel mix or Sev
• 2 cups Mashed boiled potatoes (mashed coarsely and then salted)
• 1/2 cup Chopped fresh coriander leaves (a.k.a Chinese parsley)
• 3 Tbsp Freshly roasted and ground cumin
• To taste Green chilies
• 1-2 Tbsp Freshly ground black pepper
• To taste Tamarind
• To taste Jaggery or Brown Sugar
• 1 cup Chopped onions.

Method

1. First boil the potatoes, mash them, salt them, and add pepper to taste. Add some coriander leaves too.
2. Roast the cumin and grind it.
3. Dissolve about 4 Tbsp of tamarind concentrate in 1 cup of hot water, and let it simmer and thicken gradually. Dissolve the jaggery or sugar until the sauce becomes tart and slightly sweet. You may add some salt and ground red paprika, if you want to. The sauce should be of a consistency slightly thinner than maple syrup. Pour into a serving container like a creamer. Mix the puffed rice and sev/bhel mix in a large bowl.
4. On a plate, serve the rice-bhel mixture, add the potatoes, then the onions, chilies, and then dust the cumin powder over it. Next pour on the sauce and top with the coriander garnish.
5. Mix the ingredients on the plate and eat.

Warning: This recipe is directed at those who know what Bhelpuri tastes like, quantities mentioned are approximate, proportions are left to the reader's taste. Purists will have to go to an Indian grocery shop.

Prawn (Shrimp) Curry

Quantity Ingredient

• 1/2 kg=1.1 lb. Prawns
• 2 Onions diced into small pieces
• 1/4" Cinnamon stick
• 1/4 teaspoon Chili powder
• 1/2 teaspoon Dhania powder
• 1/4 teaspoon Garlic powder
• 1/2 teaspoon ginger powder
• 1 bunch Fresh coriander
• 1 teaspoon Salt
• 1/4 teaspoon Turmeric powder
• 1 tablespoon Oil

Method

1. Clean the prawns and squeeze out the water.
2. Add chili, dhania, garlic, ginger, turmeric powder, salt and mix well.
3. Boil prawns on low heat.
4. Add 1 teaspoon of oil to the boiling prawns.
5. When water evaporates and the prawns are dry remove from the stove.
6. Heat the oil and put in the cinnamon.
7. Add prawns and fry for 2 minutes.
8. Add onions and fry until they turn brown.
9. Sprinkle on coriander leaves, remove from the heat and serve.

Boondhi Raita

Quantity and Ingredient

• 0.25 c Besan
• 0.5 c Water
• Ghee for frying
• to taste Salt
• to taste Pepper
• to taste Chat Masala
• 3.5 c Yogurt
• 0.25 c Milk

Method

1. Make a pouring paste of the besan and water.
2. Heat ghee and drop paste into it through a slotted spoon to get little drops that fall one at a time (these are boondhi).
3. Remove the drops when golden brown and dry on a paper towel to remove extra oil.
4. Soak the drops in warm water.
5. Add milk, salt, pepper, and add Chat Masala to yogurt.
6. Squeeze water out of boondhi and add to yogurt.

Onion and Tomato Raita

For 4-6 Servings

Quantity Ingredient

• 8 oz. Yogurt (plain)
• 1 small Onion
• 1/2 t Salt
• 1 small Tomato
• 1/2 t Chat Masala (optional)
• 1/2 t Black pepper (ground)
• 1/4 c Milk

Method

1. Beat yogurt and milk until smooth.
2. Chop onion and tomatoes and add to yogurt.
3. Add salt and pepper and sprinkle the Chat Masala over, and serve.

Stuffed Parathas

Make dough for regular chappati's.

Ingredient and Fillings

• Potato - Boil potatoes, mash, add salt and chili to taste. Add Garam Masala and mango powder.
• Radish - Grate one large Diakon Radish, add salt and leave for 1/2 hour. Squeeze out all the water, add grated ginger, chili, and pomegranate seeds.
• Cauliflower - Grate cauliflower, add salt, pepper, garlic, and Garam Masala.

Method

Roll out 2 small chappati's. Place filling on one, cover with the second, seal edges and cook as for parathas.

Wheat Paratha

Quantity Ingredient

• 1 c Whole wheat flour
• Ghee
• Water

Method

1. Make chappati dough.
2. Divide into 6 parts and make balls.
3. Flatten and roll each.
4. Spread ghee over them and fold.
5. Roll again.
6. Heat the paratha on a griddle like you would a chappati, but spread some ghee over the top side. Turn and spread ghee on the other side. Fry until the bottom is crisp and golden, then turn and fry the remain-ing side.
7. Repeat with all six.
8. Serve at once, since they lose crispness if stored.

Wheat Chapati (Phulka)

For 4 Chapaties, serving 1 or 2 peoples:

Quantity Ingredient

1 c Whole wheat our (or 1/3 white + 2/3 whole wheat)
1/2 c Water

Method

1. Put our in a large bowl with half the water.
2. Blend the two together until it holds.
3. Beat and knead well until it forms a compact ball.
4. Knead dough until it is smooth and elastic.
5. Set aside for 30 minutes.
6. Knead and divide dough into 4 to 6 parts.
7. Roll each ball into a tortilla like at, about 1/8" thick.
8. Heat an ungreased skillet.
9. Put phulka on it, and let it cook for about 1 minute (The top should just start to look dry and small bubbles should just start to form).
10. Turn and cook the second side for 2/3 minutes until small bubbles form.
11. Turn again and cook the first side pressed lightly with a towel. It should puff. Serve warm (maybe slightly buttered).

Note: Since the rolled out chappati's will dry out if they are left to stand while cooking the others, it is advantageous to roll them out individually before cooking them.