POTATO PARATHAS

POTATO PARATHAS

INGREDIENTS FOR POTATO PARATHAS

2 CUPS MAIDA
1/2 CUP SOOJI
1 CUP MILK
1 CUP BOILED AND MASHED POTATO
1/2 CUP BOILED AND MASHED CARROT
3/4 JAGGERY POWDER
1/2 GROUND NUT POWDER A FEW CARDAMON
SALT TO TASTE

METHOD OF PREPARATION OF POTATO PARATHAS

1) PREPARE A DOUGH WITH MAIDA,SOOji,MILK AND SALT.

2) MIX THE MASHED VEGETABLES,JAGGERY AND GROUNDNUT POWDER.FRY IN A
THAVA UNTIL THE WATER IS COMPLETELY DRY.

3) FORMS SMALL BALLS AND KEEP ASIDE. ROLL OUT THE DOUGH INTO PURIS.

4) PLACE A BALL IN EACH PURI AND SEAL THE EDGES AND SHAPE INTO A BALL.

5) ROLLOUT INTO THICK CHAPATI, AND FRY OVER HOT TAVA.

MATTAR PANEER

SWEET SOUR PRAWNS

SWEET SOUR PRAWNS

INGREDIENTS FOR SWEET SOUR PRAWNS

1 CUP OF SHELLED PRAWNS
1 CUP OF CARROT S- DICED
1 CUP OF SPRING ONION- CUT IN LONG BITS
2 TSP OF CORN FLOUR
1 TSP OF SOYA SAUCE
2-3 TSP OF TOMATO KETCHUP
1/2 TSP OF AGINO -MOTO
1 TSP OF VINEGAR
1/2 CUP OF MAIDA
1 NO OF EGG WITHE
3 DROPS OF RED COCHINEAL
2 TSP SUGAR

METHOD OF PREPARATION OF SWEET SOUR PRAWNS

1) SALT THE PRAWN AND KEEP ASIDE.
2) MAKE A BETTER OF MAIDA,EGG WHITE AND WATER.
3) DIP THE PRAWN IN THE BETTER, DEEP FRY IN OIL AND DRAIN.
4) FRY THE CARROTS AND ONION AND DRAIN THEM ALSO.
5) INTO THE REMAINING OIL PUT CORN FLOUR.
6) WHEN IT BUBBLES AND 2 CUP OF WATER AND STIR IT WELL
7) WHEN IT BOILS ADD SALT, VINEGAR, SUGAR, KETCHUP,COHINEAL AGINO- MOTOAND SOYA SAUCE AND BLEND WELL.
8) ADD THE FRIEND MEAT AND VEGETABLES AND SERVE HOT.

SWISS ROLL

SWISS ROLL

Ingredients for Swiss Roll

100 gm of maida
100 gm of sugar
3 nos of eggs
1/4 tsp baking powder
1 tsp powdered vanilla
essence jam for filling
2 sheets grease paper

Method of preparation of Swiss Roll

1) Sieve together maida and baking powder.
2) Beat egg and sugar and warm over a double boiler until it becomes creamy.
3) When it cools;fold in the flour and vanilla.
3) Line a Swiss roll tray with greased paper and transfer the mixture into it.
4) Spread out and brake at medium temperature for 7-10 minutes.
5) Turn out onto grease paper,which is previously sprinkled with powdered sugar.
6) Spread jam on top and roll with the help of the paper.
7.) Cut into slices.

KEEMA BREAD ROLLS

KEEMA BREAD ROLLS

INGRIDENTS FOR KEEMA BREAD ROLLS

6 SLICES OF BREAD
1/2 CUPS OF COOKED MINCE MEAT
2 NOS OF GREEN CHILLIES
1'' PIECE OF GINGER
1NO OF ONION
1 TSP LEMON JUICE SALT TO TASTE
OIL FOR FRYING

METHOD OF PREPARATION OF KEEMA BREAD ROLLS

1) Heat oil in a tawa
2) Fry the green masala and the mince meat.
3) Add salt and a little water and fry again.
4) Remove from fire and cool.
5) Brush water on the bread slices and let them soak for 15 minutes .
6) Now place a spoonful of the filling on each slice.
7) Fold and press lightly and fry in oil to a brown colour.

Full Chicken Roast

Full Chicken Roast

Ingredients for the Full Chicken Roast

One no of tender chicken or broiler-dressed and gutted
One Tsp of ghee
salt and pepper to taste

For filling
One No of potato-boiled and mashed
One Slice of bread -soaked in milk
One no of onion
Two Nos of green chillies
1/2"piece of ginger
Liver and heart of the bird-cut fine
salt and pepper to taste

Method of preparation of Full Chicken Roast

1) Mix the above ingredients for the filling.
2) Stuff the bird with this and stitch up the slit with a needle and thread.
3) Apply pepper and salt all over.
4) Tie up the legs together.
5) Fasten the wings and neck on to the chest .
6) Brush liberally with ghee and bake.
7) While baking turn the bird over for even browning.
8) After about 1 1/2 hours, insert a splinter into the bird.
9) If it passes through easily, the bird is cooked.

Rogan josh

Rogan josh

Ingredients for Rogan josh


1/2 kg of mutton
2-3 nos of onion-sliced
2-3 nos of tomatoes
2 tsp.of grated coconut
1 tsp of gram masala
2 tsp of of chilly powder
1/2 tsp of jeera
1/2 tsp of haldi powder
2-3 nos of green chillies
1/2''piece of ginger
5 cloves of garlic
A small bunch coriander leaves
1/2 cup of curds
10-15 nos of almonds
1/2 cup of ghee
salt to taste

Method Of preparing Rogan josh

1) Blanch and mash the tomatoes.
2) Slice onions and keep aside.
3) Grind the rest of the ingredients to a fine paste.
4) Fry the onion in the ghee until golden brown.
5) Add the tomato pulp and later the masala and fry till oil separates.
6) Add mutton and continue frying for a few minutes more.
7) Add salt and enough water and cook till the gravy is thick.

Pork Sorpotel

Pork Sorpotel

Ingredients for Pork Sorpotel

1/2 kg of fatty pork
1/4 kg of pork liver
2 tsp kashmir chilly powder
1 tsp pepper
1 tsp jeera
12 pods garlic
1'' piece ginger
1 tsp garam masala
1 tsp haldi powder
1/2 cup vinegar

Method of preparing Pork Sorpotel

1) Grind all the ingredients from chilly powder to haldi powder in vinegar
2) Cut the pork pieces and fry in a pan till all the fat is melted.
3) Pour out the fat into a deep pan.
4) Cut the liver into small pieces
5) Heat the melted fat and fry the ground masala.
6) Now add the meat pieces and liver and fry again.
7) Add water and bring to boil.
8) Simmer till the meat is tender.
9) Add more vinegar if desired.
10) Serve with rice.(this dish tastes better if reheated and served next day)

Dal Pie

Dal Pie

Ingredients for Dal Pie


1/4 cup of masoor dal
1/4cup of moong dal
1/4cup of chana dal
1/4 cup of maida
1/2 t.sp. of rye
1/2 t.sp. of chilly powder
1/2 t.sp. of jeera
3-4 cloves of garlic
1/4 cup of ghee or margarine
salt to taste

Method of preparing Dal Pie

1) Soak all the dals overnight and grind to paste.
2) Temper a spoon of oil in a tawa with the rye.
3) Add all the masala and the ground dal paste.
4) Cook for a while and cool.
5) Make a pastry of maida,fat and salt.
6) Knead lightly and divide into 2 balls.
7) Rolls out into 1/4 pastry.
8) Line a greased pie dish with one pastry.
9) Prick the pastry with a fork .
10) Spread the cooked dal and cover with the other one.
11) Prick the top one also and bake for 30 minutes.