Gulab Jamun / Gulab Jaman

INGREDIENTS:

1 cup dry milk powder
3 tablespoons all-purpose flour
2 tablespoons ghee (clarified butter), melted
1/2 teaspoon baking powder
1/2 cup warm milk
1 tablespoon chopped almonds (optional)
1 tablespoon chopped pistachio nuts (optional)
1 tablespoon golden raisins (optional)
1 pinch ground cardamom
1 quart vegetable oil for deep frying
1 1/4 cups white sugar
7 fluid ounces water
1 teaspoon rose water
1 pinch ground cardamom

METHOD:

In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios and golden raisins. Mix in the melted ghee, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes.
In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside.
Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and form into about 20 small balls. Reduce the heat of the oil to low, and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.
Place the balls into the skillet with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately, or chill.

Apple Pie

INGREDIENTS:

1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced

METHOD:

Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Pista / Pistachio Kulfi / Qulfi

INGREDIENTS:
4 cups whole milk
1 slice of white bread
1 teaspoon cornstarch
1/4 cup sugar, adjust to taste
1/2 teaspoon coarsely ground cardamom (ilachi)
10 pistachios sliced

METHOD:
Remove the crust from all sides of the bread and cut the bread in small pieces.
Blend bread pieces, cornstarch, and a 1/2 cup of milk, making smooth paste and set aside.
Boil remaining milk (3.5 cups) in nonstick frying pan on medium high heat.
Stir milk as needed to keep milk from burning on the bottom of the frying pan. Stir the sides of the pan to avoid scalding.
After milk comes to boil, let the milk boil for another 12 minutes. The goal is to boil the milk from 3 1/2 cups to 2 1/2 cups.
Add the bread mixture to the milk in frying the pan and cook for another 4 minutes, reducing the heat to medium. Bread and cornstarch are added to reduce the water crystallizing in kulfi during freezing.
Next add sugar and pistachios and cook for 2 more minutes.
Turn off the heat and add cardamom powder.
Cool the milk to room temperature and pour into a bowl,
Take cellophane wrap and place it right over the milk covering it completely. Note: It is important that the cellophane wrap touches the milk.
Put it in freezer. It will take about 7 hours for the kulfi to be ready to serve.

Pistachio / Pista Ice Ceam

INGREDIENTS:

1 1/4 cups pistachio

2 1/2 cups milk

3 eggs

1 cup sugar

1 cup heavy cream whipped

1 teaspoon almond extract

1 teaspoon vanilla extract

METHOD:

Shell the pistachio. Blanch the nuts by placing them in a bowl and pouring boiling water over it. Let stand for 1 minute. Drain, and peel the pistachios. Blend the nuts, the milk, the eggs, and the sugar until you have a green smooth liquid. Pour into a saucepan. Cook over low heat until the custard thickens, about 25 minutes or so. Do not boil or it will curdle. Let the mixture cool and add vanilla and almond extracts. Stir and Fold in whipped cream.

Strawberry Ice Cream

INGREDIENTS:

1 cup sugar, divided

2 tablespoons all-purpose flour

Dash of salt

1 1/2 cups milk

2 eggs, slightly beaten

1 1/2 cups sieved or pureed fresh strawberries

1 1/2 cups whipping creaml

1/2 teaspoons vanilla extract

1 teaspoon almond extract

METHOD:

Combine 3/4 cup sugar, flour, and salt; set aside.Scald milk in top of a double boiler; add a small amount of milk to sugar mixture, stirring to make a smooth paste. Stir sugar mixture into remaining milk; cook, stirring constantly, until thickened. Cover and cook 10 minutes.Stir a small amount of hot mixture into eggs. Stir eggs into remaining hot mixture; cook, stirring constantly, l minute. Let cool.Combine strawberries, remaining 1/4 cup sugar, whipping cream, and flavorings; stir into custard. Pour into container of a 2-quart electric or hand-turned ice cream freezer; freeze according to manufacturer's directions.

Chocolate Ice Cream

INGREDIENTS:

2 oz Unsweetened chocolate

1/3 cup Unsweetened cocoa powder

1 1/2 cup Milk

2 Large eggs

1 cup Sugar

1 cup Whipping cream

1 t Vanilla extract

METHOD:

1. Melt the unsweetened chocolate on top of a double boiler over hot, not boiling, water. Gradually whisk in the cocoa and heat, stirring constantly, until smooth. (The chocolate may "seize" or clump together. Don't worry, the milk will dissolve it.) Whisk in the milk, a little at a time, and heat until completely blended. Remove from the heat and let cool.

2. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and vanilla and whisk to blend.

3. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1 to 2 hours, depending on your refrigerator.

4. Transfer the mixture to an ice cream maker and freeze following instructions.

Coffee Ice Cream

INGREDIENTS:

1 cup milk

1/4 cup ground coffee

1 cup sugar

3 large eggs, beaten

1/8 tsp. salt

1 Tbs. vanilla extract

3 cups half and half

METHOD:

Heat milk in a heavy saucepan over medium high heat. When bubbles form around the edges of pan, remove from heat. Stir in coffee and half the sugar. In a slow and steady stream, whisk hot mixture into bowl with beaten eggs, whisking constantly. Return to saucepan. Add remaining sugar and salt. Stir constantly over medium high heat 3-4 minutes until mixture is thickened. Stir in vanilla and 1 cup half and half and chill in refrigerator. Strain through a very fine sieve or cheesecloth. Add remaining half and half and freeze in an ice cream maker 20-30 minutes until frozen.

Almond Ice Cream

INGREDIENTS:

1/4 cup blanched almonds

2 cups milk

2/3 cup heavy cream

3 egg yolks

1/2 cup sugar

METHOD:

Reduce the almonds to a powder. Add the milk and heavy cream, mix thoroughly together. In a saucepan, heat the almond mixture and bring it to a boil. Remove from heat and reserve.In a bowl, mix the egg yolks and sugar until light and fluffy. Add the almond mixture and mix well with wooden spoon. Return the mixture to the saucepan. Stir over medium-low heat until the custard thickens and coats the back of a spoon, do not boil.Strain custard into a clean bowl and refrigerate until cold. Process custard in ice cream maker according to manufacturer’s instruction. Transfer to covered container and freeze until firm.

Kofta Curry Recipe

INGREDIENTS:

1 kg mutton,

boneless 2 pyas (Onion)

oil (tel) for frying

6 green chilies finely cut

2 1/2 tblsp besan roasted

salt (namak) to taste

1 egg

1 tsp red chili powder

2 inch piece ginger (adrak) finely cut

for the curry

2 tsps. coriander leaves (dhania patta)

1 tsp haldi powder 3 pyaz

1 tsp garam masala

3-5 garlic (lahsun)

1 cup tomatoes, boiled & skinned

salt (namak) to taste

1 1/2" ginger (adrak)

1 tsp red chili powder

METHOD:

To make the koftas, grind the meat with all the other ingredients.
Make small balls with this mixture.
Deep fry these balls till golden brown and keep aside.
For the curry, stir fry the onions, garlic and ginger till golden brown.
Mix in the rest of the curry ingredients with enough water to make a gravy.
Bring it to a boil, mix in the fried koftas and simmer (boil slowly at low temperature) for 45 mins. Serve hot

Chicken Kofta / Koftay

INGREDIENTS:

a pinch garam masala powder

1/2 walnuts

4 cup chicken stock

2 green cardamoms

2 tblsp fresh cream

400 gms chicken (minced)

1 tblsp garlic paste

1/2 tsp cumin powder

sal t to taste

1 tblsp oil

2 tblsp tomato paste

4 green chillies

1 tsp red chilli powder

1 tblsp ginger paste

2 medium onions

Method:

Combine chicken mince, red chilli powder, cumin powder, garam masala powder and salt.
Mix thoroughly.
Using a tablespoon, divide into equal portions.
Roll each portion into a ball.
Bring chicken stock to boil, crush green cardamoms and mix in to chicken stock.
Mix in chicken balls to boiling stock, lower the heat up and continue to stir fry until chicken balls are cooked and stock has almost evaporated.
Keep aside.
Wash and cut green chillies.
Boil walnuts and then grind in to a fine paste.
Take off and boil onions, remove and grind to a paste.
Heat up oil, mix in boiled onion paste, stir fry until oil begins to separate, mix in ginger, garlic paste, cut green chillies stir fry for a moment.
Mix in tomato paste then bring to a boil.
Mix in walnut paste and stir to mix well.
Lower the heat, mix in fresh cream, stirring continuously.
Mix in koftas and bring to a boil, adjust salt.
Serve hot.

Paneer Kofta

INGREDIENTS:

200 gms Cottage Cheese (Paneer)

2 Potato (Aloo)

1/2 tsp Red Chili Powder (Lal Mirchi)

1/4 tsp Garam Masala

2 tblsp Cornflour

Oil for frying

For Gravy:

4 Onion, 4 Tomato, Coriander Leaves (Dhania Patta), 1/2 cup Curd (Dahi), 1/2 cup Cashewnut (Kaju) Powder, 1/2 tsp Cumin Seed (Zeera), 1/2 tsp Salt,1/2 tsp Red Chili Powder (Lal Mirchi), 1/4 tsp Turmeric (Haldi), 1/4 tsp Garam Masal,a 1 Bay Leaf (Tes Patta), 2 tblsp Clarified Butter (Ghee)

Method:

Boil potatoes and peel them.
Grate paneer and potatoes.
Add salt, red chili powder, garam masala, cornflour and mix well.
Make round balls of this mixture.
Now heat oil in a pan.
Fry balls in the oil till brown in color.
Grind onion and tomatoes together.
Chop coriander leaves very finely.
Heat oil in a pan.
Add cumin seed and bay leaf.
Add onion, tomato paste and brown it, stirring continously.
When it leaves oil add curd, cashewnut powder, salt, red chili powder, turmeric, garam masala.
Stir it continously for a minute.
Then add 2 cup of water.
Put on the lid and simmer for 5 minutes.
While serving reheat the gravy and then add koftas to it.
Garnish it with chopped coriander leaves.

Malai Kofta

INGREDIENTS:

1 1/2 lb. potatoes

2 heaped tbsp each of crumbled paneer,

khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream)

4-5 cashewnuts chopped

1 tbsp raisins

2-3 finely chopped green chillies

1/4 tsp sugar

1 tsp coriander powder

1 tsp cumin powder

1 tsp red-chilli powder

1/2 tsp cardammom powder Salt To Taste

3 tbsp cooking oil/ghee(clarified butter)

Oil for frying the koftas

For the gravy: 2 medium onions chopped

3 flakes garlic,crushed

1 inch ginger,crushed

3 large tomatoes,pureed

1 tsp red-chilli powder

1/2 tsp garam masala powder

1/2 tsp dhania(corainder) powder

1/2 tsp cumin powder

2 tsp powdered poppy seeds

1/2 tsp sugar

1 tbsp ground peanuts/cashewnuts

Method:

Boil the potatoes till tender.
Peel, mash and add salt to taste.
Keep aside.
Mix all the other ingredients for the kofta into a paste.
Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.
Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate.
Add the pureed tomatoes and the masala powders.
Add the sugar and the ground peanuts.
The gravy will begin to thicken.
You can also add some malai to thicken it some more.
Mix in some water if necessary.
When the gravy comes to a boil, add the koftas.
Heat through and serve the malai kofta.
Note: In this malai kofta receipe , the koftas should be put in just before eating the dish or else they will turn soggy.

Aaloo Bhindi recipe

INGREDIENTS:
Serves : 4
1/2 kg bhindi (Okra)
3 big potatoes
2 onions
2 tomatoes (medium size)
1 teaspoon haldi (turmeric)
1 teaspoon salt (namak)
1 tablespoon coriander powder (dhanya powder)
1 or 2 teaspoon red chilli powder.
oil to fry

METHOD:

1-Wash and dry the bhindis, cut of the heads. Peel the onions and slice thinly (not very thin)

2-First fry the bhindis in hot oil for 3 minutes, and keep aside then fry the onions for 3 minutes keep aside. Peel the potatoes and cut it in circles. fry the potatoes separately.

3-At the end add all the fried things and add the masalas as in the salt and red chilli powder , coriander powder.

4-Pour a bit of water and slice the tomatoes in 4 peaces each and add to the ingredients. cook it in low heat for 10-15 minutes. don’t stir the dish too much.

5- Have it with fresh naan or roti and pickles.

Mirchi ka Salan

INGREDIENTS:
250 gms. Large long green chillies
1 stalk curry leaves
2 1/2 tbsp. oil
1/4 tsp. turmeric powder
1/2 tsp. dhania (coriander seed) powder
1/2 tsp. cumin seedssalt to taste
2 lemon sized balls tamarind, soaked in 1 cup water
1 tbsp. grated dessicated coconut
2-3 pinches asafoetida
Roast and grind to a powder:
1 tbsp. peanuts1 tbsp. sesame seeds
1 tsp. cumin seeds
Grind to a fine paste:
1 large onion1 large tomato
1 tsp. garlic grated
1 tsp. ginger grated
1 tsp. chironji

METHOD:

Deseed and remove stalk of chillies. Put plenty of water to boil, adding a little salt. Put chillies in boiling water, and cook till whitish in colour.Drain, chop into large sections or keep whole.Heat oil in a large frying pan.Add chillies, fry for 1 minutes, remove. Keep aside.Add cumin seeds, allow to splutter.Add curry leaves to oil, asafoetida, ground paste, coconut.Stir and cook for 3-4 minutes.Add ground powder, masala powders, simmer till oil seperates.Add salt and tamarind water, and 1 cup water.Add chillies, boil till gravy is thickened and oil floats on top.Serve hot with sheermal, khuskha or parathas.