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Recipe

Dum Aloo

 
DESCRIPTION:      Dum Aloo/Alu Dum is a potato based dish, it is a part of the traditional Kashmiri Pandit cuisine, from the Kashmir Valley, in the Indian state of Jammu and Kashmir. The potatoes, usually smaller ones, are first deep fried, then cooked slowly at low flame in a gravy with spices. Dum Aloo is a popular recipe cooked throughout India. In Bengal, it is a specialty dish eaten mostly with Luchi and is known as "Aloor dum".      PREPERATION:      Preperation time: 10 mins   Cooking time: 25 mins      INGREDIENTS:      -250 grams potatoes/25 small baby    potatoes   -¼ cup oil for frying   -1 cup cubed onions    -1 ripe medium tomato deseeded   -10 cashew nuts   -1 tbsp oil   -1 very small or half bay leaf   -1 green cardamom / elaichi   -1 slit green chilli   -1 tsp ginger garlic paste   -½ to ¾ tsp garam masala   -½ to ¾ tsp coriander powder   -½ to ¾ tsp kashmiri chilli powder   -salt as needed   -little turmeric powder   -3 tbsps thick curd / plain yogurt    -¼ tsp kasuri methi / dried fenugreek     l…
Score: 1.0

Gulab jamun

 
DESCRIPTION:      Gulab jamun (also spelled gulaab jamun) is a milk-solid-based South Asian sweet, particularly popular in India, Myanmar, Nepal (where it is known as lalmon), Pakistan and Bangladesh. It is also common in Mauritius and the Caribbean countries of Trinidad and Tobago, Guyana, Suriname and Jamaica. It is made mainly from milk solids, traditionally from freshly curdled milk. It is often garnished with dried nuts like almonds to enhance flavour.      The word "gulab" is derived from the Persian words gol (flower) and āb (water), referring to the rose water-scented syrup. "Jamun" or "jaman" is the Hindi-Urdu word for Syzygium jambolanum, an Indian fruit with a similar size and shape. The Arab dessert luqmat al-qadi is similar to gulab jamun, although it uses a completely different batter.       PREPERATION:      Preperation time: 10 mins   Cooking time: 20 mins      INGREDIENTS:      -1 cup milk powder   -¼ cup   -2 tbsp all-purpose flour / maida   -1 tsp ghee   -1 tsp ghee for greasing   -1…
Score: 1.0

Whole Wheat Ladoo(Atta ladoo)

 
DESCRIPTION:      Laddu or laddoo are ball-shaped sweets popular in the Indian Subcontinent. Laddus are made of flour, minced dough and sugar with other ingredients that vary by recipe. They are often served at festive or religious occasions.      Common flours used for laddu include gram flour (chickpea flour), wheat semolina and ground coconut. These are combined with sugar and other flavorings, cooked in ghee and molded into a ball shape. Some laddu recipes are prepared using Ayurvedic medicinal ingredients, including methi laddu, multigrain and resin laddu. Nuts such as pistachios and almonds are commonly stuffed into laddus.      Whole wheat ladoo as the name suggests are made from whole wheat ( Atta ).       PREPERATION:      Preperation time: 5 mins   Cooking time: 10 mins      INGREDIENTS:      -2 cups atta / whole wheat flour   -¾ to 1 cup sugar    -¼ cup solid ghee    -½ cup desiccated coconut    -¼ tsp cardamom powder or 3 elaichi   -½ cup raisins​   -½ cup cashews       STEPS:      1. Heat ¼ cup…
Score: 1.0

Suji Halva

 
DESCRIPTION:        Halva is any of various dense, sweet confections served across the Middle East, South Asia, Central Asia, West Asia, the Caucasus, North Africa, the Horn of Africa, the Balkans, Central Europe, Eastern Europe, Malta and the Jewish diaspora.      Suji halva is slightly gelatinous and made from grain flour, typically semolina (suji- India). The primary ingredients are clarified butter (ghee), flour, and sugar.      Halva can be kept at room temperature with little risk of spoilage. However, during hot summer months, it is better kept refrigerated, as it can turn runny after several days.      PREPERATION:      Preperation time: 2 mins   Cooking time: 15 mins      INGREDIENTS:      -½ cup suji / rava / semolina   -½ cup sugar    -3 to 4 tbsp ghee   -1 ¼ cup water   -2 generous pinches of green cardamom -powder / elaichi   -8 to 10 cashew nuts   -8 to 10 raisins      STEPS:      1. Add half cup sugar to a pot.   2. Add 1 ¼ cup water to the pot. Stir to dissolve the sugar. Heat it up.   3. While…
Score: 1.03

Jeera Rice

 
DESCRIPTION:      Jeera rice or Zeera rice is an Indian dish consisting of rice and cumin seeds. This rice dish is known as "Zeera rice" in Pakistan. It is a popular dish in North India, an everyday rice dish. It is easy to prepare, unlike a biryani. "Jeera" is the Hindi word for cumin seeds, a mispronunciation of the Urdu word, Zeera. The ingredients used are rice, cumin seeds, vegetable oil, onions and coriander leaves.      Jeera rice is generally garnished with finely chopped fresh coriander leaves, but is also garnished with onion rings in some Indian hotels and restaurants.      PREPERATION:      Preperation time: 10 mins   Cooking time : 20 mins      INGREDIENTS:      -2 cups basmathi rice    -2 ½ to 3 tsps. Jeera / cumin    -1 bay leaf   -1 strand mace   -2 to 4 green cardamoms   -2 inch cinnamon stick   -4 to 6 cloves   -Salt as needed   -2 tbsp ghee    -1 large onion thinly sliced   -2 to 3 green chili slit   -3 ½ cups water      STEPS:      1. Wash basmathi rice properly and soak it for 20 mins. Drain…
Score: 1.0

Samosa

 
DESCRIPTION:      A samosa, samoosa, sambusa, or samboksa is a fried or baked dish with a savoury filling, such as spiced potatoes, onions, peas, lentils, macaroni, noodles, cheese, minced lamb or minced beef. Pine nuts can also be added. Its size and consistency may vary, but typically it is distinctly triangular or tetrahedral in shape. Indian samosas are usually vegetarian, and often accompanied by a mint chutney. Samosas are a popular entrée, appetizer or snack in the local cuisines of the Indian subcontinent, Southeast Asia, Central Asia, Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, North Africa and South Africa. Due to cultural diffusion and emigration from these areas, samosas in today's world are also prepared in other regions.      PREPERATION:      Preperation time: 15 mins   Cooking time: 25 mins      INGREDIENTS:      FOR THE DOUGH   -2 cups maida / plain flour   -¼ cup oil   -¼ cup + 2 tbsp water   -1 tsp ajwain / carom seeds   -¾ tsp salt      FOR THE…
Score: 1.02

Namak para

 
DESCRIPTION:      Namak para / namakpare / nimki / nimkin / namkin is a crunchy savoury snack eaten in India, Pakistan and Bangladesh.      Namak para is ribbon-like strips of pastry delicately seasoned with ajwain, cumin seeds, carom seeds, and caraway seeds and deep fried in pure ghee (clarified butter). It requires approximately 10 minutes to prepare and 20 minutes to cook.      The name derives from namak ("salt"), the main seasoning for the pastry, other ingredients include atta flour (whole wheat), maida flour (refined) or semolina and baking powder and baking soda.      PREPERATION:      Preperation time: 10 mins   Cooking time: 20 mins      INGREDIENTS:      -1 ½ cups maida / all purpose flour   -1 ¼ tbsp oil   -⅛ tsp hing/ asafoetida    -Pinch of soda    -¾ to 1 tsp salt   -1 ½ tsp ajwain /carom seeds   -½ to ¾ tsp pepper crushed   -Oil for frying      STEPS:      1. Add flour, salt, ajwain, pepper, hing,     oil to a mixing bowl and mix well.   2. Add water slowly as needed and mix     well.   3. Make a…
Score: 1.0

Paneer tikka masala

 
Paneer tikka masala is an Indian dish of marinated paneer cheese served in a spiced gravy. It is a vegetarian alternative to chicken tikka masala.      PREPERATION:      Preperation time: 25 mins   Cooking time: 25 mins      INGREDIENTS:      -200 grams paneer    -1 ½ cup onions cubed layers seperated   -½ cup capsicum   -½ cup of hung curd/yogurt    -3 tsp ginger garlic paste   -1 ¾ tsp chili powder   -1 ¾ tsp garam masala    -⅛ tsp turmeric   -salt to taste   -1 tsp oil    -½ tsp dried fenu greek leaves   -12 to 15 cashew nuts    -1 to 1 ¼ cup of tomatoes chopped   -1 small bay leaf   -2 green cardamoms   -2 to 4 tbsp of cream    -few coriander leaves chopped      STEPS:      1. Cube onions and separate the layers.     Cube capsicum as well. Set these aside.   2. Add ½ cup hung curd yogurt, 1 ½ tsp.     ginger garlic paste, ¾ tsp red chili     powder, ¾ garam masala, 1/8 tsp     turmeric, ¼ tsp kasuri methi, 1 tsp oil     and salt as needed in a bowl.    3. Mix everything well.   4. Add paneer and cubed veggies. And   …
Score: 1.0

Paneer makhani

 
DESCRIPTION:      Paneer makhani /Paneer butter masala is a slightly sweet creamy dish of Paneer, in which the gravy is prepared usually with butter, tomatoes, cashews or cream. Masalas such as red chilly powder and garam masala are also used to prepare this gravy. A survey found that Paneer Butter Masala was one of the top 5 food ordered at night in India.       PREPERATION:      Preperation time: 5 mins   Cooking time: 25 mins      INGREDIENTS:      -8 to 10 cashews    -2 heaped cups tomatoes    -200 grams paneer    -1 tbsp. butter    -2 green cardamoms / elaichi   -1 small cinnamon stick   -2 cloves   -1 green chili slit    -1 tsp ginger garlic paste   -¾ to 1 ¼ tsp red chilli powder    -salt as needed   -½ tsp sugar   -1 tsp garam masala    -¼ tsp kasuri methi    -¼ cup cream       STEPS:      1. Add 2 heaped cups of tomatoes and 8     to 10 cashews ( soak in hot water for     5 mins ) in a blender jar and make     smooth puree.   2. In a pan add butter and heat it. Add    slit chilli, 2 cardamoms, 2 cloves and 1  …
Score: 1.0

Kheer

 
DESCRIPTION:      Kheer is a rice pudding from the cuisine of the Indian Subcontinent, made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashews, pistachios or almonds. It is typically served during a meal or as a dessert. It is also known in some regions as payesh, payasam, payasa, phirni, gil-e-firdaus and fereni.      PREPERATION      Preperation time: 10 mins   Cooking time: 45 mins      INGREDIENTS:      -1 liter full fat milk   -¼ cup rice ( any )   ⅓-½ half sugar    -2 to 3 green cardamoms powdered   -¼ cup blanched and chopped badam and     pista      STEPS:      1. Wash and soak rice for about 60 - 30 mins. Drain and keep aside.   2. Blanch the nuts in hot water and peel off their skin. Chop them and keep aside.   3. Take a heavy bottom pan and add milk in it. Bring the milk to boil on medium flame.   4. Add drained rice when the milk comes to boil.   5. Keep stirring on low to medium flame to prevent burning.   6. Cook…
Score: 1.0