• 3 Pomfret fish, washed and cleaned
• 5-6 Cloves, garlic
• 1/2 Cup lemon juice
• 1 Cup fresh coriander leaves, washed and chopped
• 1-1/2 tsp Salt
• 3 Green chilies slit
• Oil for frying
• Lemon slices, onion rings, to serve, green chilies for garnishing

Method for Preparing Pomfret Fry

1. Wash and clean the fish properly.
2. Chop off the tail end and make 3-4 incisions on each, set aside.
3. Make a fine paste of garlic, lemon juice, coriander, salt and chilies.
4. Apply the paste on both sides of the fish and set aside to marinate for about 30 minutes.
5. Heat oil in the pan and carefully, place the fish into the hot oil and shallow fry on each side till browned.
6. Once cooked, remove it from the heat and drain off excess oil on clean paper kitchen napkins.
7. Garnish Pomfret Fry with lemon wedges, green chillies and onion rings.

• 2 liters Milk
• 1/2 cup Sugar
• 1/2 tsp Citric acid
• 1/2 cup Water
• 1/2 cup Chopped Nuts (pista, almonds)

Method for Preparing Kalaland

1. Dissolve citric acid in water.
2. Boil 1 litre of milk in a pan.
3. Add citric acid solution as it comes to boil.
4. Once the chenna settles, sieve through muslin cloth, press out excess water, take in a plate and press down.
5. Now put the remaining milk to boil.
6. Add cheena and boil till it turns thick
7. Now add sugar and cook till the mixture turns lumpy.
8. Spread it over a greased plate, allow to cool and sprinkle chopped nuts.
9. Once set, cut it into square pieces and serve.

• 1 chicken – skinned and jointed
• 2 tbsp oil/ butter
• 2 ground onions
• 1/2 tsp kashmiri mirch
• 1 1/2 tbsp roasted, ground fennel seeds
• 1 tsp ginger powder
• 3 large tomatoes – skinned, deseeded and chopped
• 2 cloves
• 2 large cardamoms
• 350 ml water/ stock

Method for Preparing Chicken Curry

1. Fry the chicken in hot oil for 5 minutes to seal. Remove from pan.
2. In the same oil, saute onions until golden brown in color. Add the chilli powder, fennel seeds and ginger powder. Stir well and season with salt.
3. Add tomatoes to the pan. Stir in cloves and cardamoms. Cook for 5 minutes before adding water/ stock. Bring to a boil.
4. Return chicken to the pan and simmer over a gentle flame until tender.
5. Strain the juices and serve with the chicken.

• 500 gm mixed vegetables – chopped fine or grated
• 2 eggs – slightly beaten
• 3 cup refined flour
• 1 tsp garlic paste
• 1 tsp ginger paste
• water
• oil for deep frying
• 2 tbsp oil
• 1 tsp garlic – chopped
• 1 cup onions – chopped
• 1 large capsicum – chopped

For sauce

• 3 tbsp corn flour, blended with 1 cup water
• 2 tbsp vinegar
• 2 tsp salt
• 2 tsp Soya sauce
• 1 cup tomato puree
• 2 tbsp chopped celery
• 1 tsp ajino moto – optional
• 2 cups water

Method For Preparing Veg Manchurian

1. Mix together the vegetables, egg, flour, garlic and ginger paste and enough water so as to have a thick batter. Leave aside for 5-10 minutes.
2. Heat oil and drop heaped teaspoonfuls of the batter and fry till it becomes golden brown in colour. Drain on absorbent paper.
3. Heat the 2 tbsp oil and stir-fry the garlic and onion in it over high heat till the onions look glossy. Add the capsicum and turn around a few times. Add the sauce mixture, and simmer till the sauce thickens and becomes translucent.
4. Add the fried balls, turn around a few times and serve.

Oven Temp: 325 F-160 C

• 2 cups flour
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 cup walnuts- chopped
• 1 cup sugar
• 2/3 cup oil
• 3 eggs
• 4 mashed bananas
• 2, 8 inch round cake tins, greased and floured

Method For Preparing Banana Cake

1. Mix together the flour, baking powder, salt, sugar and oil and beat together.
2. Add the eggs and beat a little more.
3. Mix in the nuts and bananas and transfer to the prepared tin.
4. Bake in a pre-heated oven for an hour or until a skewer pierced in comes out clean.

• 500 g minced mutton
• 1 cup peas-shelled
• 1 cup grated onions
• 2 cups chopped tomatoes
• 1 tsp ginger paste (1 tbsp chopped)
• 1 tsp garlic paste (1 tbsp chopped)
• 2 tsp cumin seeds
• 1 tsp garam masala
• 1 tbsp salt
• 1 tbsp powdered coriander seeds
• 1/2 tsp turmeric
• 1/2 tsp powdered red pepper
• 1/2 tsp powdered black pepper
• 2 bay leaves
• 1/2 cup (120 g) oil
• 1 tbsp chopped coriander leaves

Method For Preparing Keema Mattar

1. Heat oil and add the cumin seeds.
2. When the seeds splutter, add the garlic, ginger, onions, bay leaves and the garam masala, and stir-fry, till the fat separates.
3. Add the tomatoes and continue to stir-fry till the fat separates once again, then add the salt, coriander, turmeric, red and black pepper.
4. Over high heat, add the meat, stir a few times till the colour changes, and then lower the heat.
5. Continue to stir fry, till the keema is almost cooked through.
6. Add the peas and cook till fat separates once again.
7. Serve hot, garnished with coriander leaves.

• 3 cups rice-soaked
• 5 medium sized tomatoes
• 1 medium size onion-chopped
• 3/4 cup chopped carrot and beans
• 1 cup green peas
• 2 green chillies-sliced
• 1 inch cinnamon stick
• 4 cloves
• 3 cardamoms
• 3 bay leaves
• 1 tbsp ginger garlic paste
• 1 tbsp ghee
• 2 tbsp chopped coriander leaves
• 4 tbsp oil
• salt – to taste

Method for Preparing Tomato Rice

1. Boil the Tomatoes and squeeze out the juice, add water to make 6 cups of tomato juice.
2. Pour oil in the pressure cooker and heat it over the stove.
3. Add bay leaves, cardamom, cloves and cinnamon stick and fry till they change color.
4. Add onion, chillies, chopped carrot and green peas and fry for 3-4 minutes on high flame and then add ginger garlic paste and fry for another 1 minute.
5. Add soaked rice and fry for a minute or so and then add salt and prepared tomato juice and close the cookers lid and let it cook under pressure till 2 whistles.
6. Before serving, add ghee and chopped coriander leaves to hot tomato rice.

• 2 Large potatoes
• 1/2 Cup boiled green peas
• 1/2 Capsicums
• 2 Large chopped onions
• 1 Large chopped tomato
• 2 tbsps garlic
• 5 tbsps butter
• Salt to taste
• 4 Pavs

Method for Preparing Pav Bhaji

1. Cut all the vegetables into small pieces.
2. Fry onions in melted butter.
3. Add vegetables and garlic and mix it well.
4. Cook it till it turns tender.
5. Add butter and cook it for 5 minutes.
6. Place the Paavs on heated tawa and add spread butter on it.
7. Cook it till it turns brown.
8. Hot Pav Bhaji is ready.

• 4 Chicken Thighs (chopped)
• 1 tsp Soya Sauce
• 1 small Onion (finely chopped)
• 2 tbsp Corn Flour
• 1/4 cup All Purpose Flour
• 8 Garlic Pods (finely chopped)
• 8 Green Chillies (finely chopped)
• 4 tsp Refined Oil
• Salt to taste
• 1 tsp Tomato Ketchup (optional)

Ingredients Required For Preparing Chicken Manchurian

1. Smear salt and marinate chicken for an hour.
2. Make a batter of all purpose flour and cornflour in a bowl. Soak the chicken pieces into it.
3. Deep fry the chicken pieces and keep them aside.
4. Heat oil in a pan and add garlic, onion and green chillies and fry till brown and crispy.
5. Now add chilli powder, salt to taste, deep-fried chicken pieces, tomato ketchup and Soya sauce.
6. Cook at high flame (may be for 7-8 minutes) till the chicken turns soft and absorbs ketchup and Soya sauce.
7. Add water while stirring, if necessary.
8. Chicken Manchurian is ready to be served.

• 1/4 cup – tur dal
• quarter cup – yellow moong dal
• 1/8 cup – masoor dal
• 1/8 cup – channa dal
• 3 to 4 – green chillies
• 2 stalks – curry leaves
• 1/2 tbsp – grated garlic
• 1/2 tbsp – grated ginger
• 1/2 tbsp – lemon juice
• 1 – finely chopped onion
• 1 tbsp – chopped coriander
• 1/2 tbsp – each cumin & mustard seeds
• 1/2 tbsp – red chilli powder
• 1/2 tbsp – turmeric powder
• 1/4 tbsp – rajwadi garam masala
• 3 to 4 tbsps – ghee
• salt to taste

Method for Preparing Dal Fry

1. Mixing all the dals, wash thoroughly and soak for about ten minutes. Pressure cook till done.
2. After cooling, remove dal and beat with hand beater.
3. Now make thin paste of the dry masala powders.
4. Heating two tbsp of ghee in saucepan, add the chopped onion and fry for till onions turn pink.
5. Adding the dry masala paste, fry for a minute more.
6. Adding the dal and bring to boil. Simmer for five minutes.
7. Now heating remaining ghee in a small saucepan, add seeds(cumin and mustard).Allow to splutter.
8. Adding green chilli, curry leaves, garlic, ginger fry for 10 seconds.
9. Removing from the flame, after 2-3 seconds, add lemon juice and chopped coriander.
10. Pour onto hot dal and cover for about two minutes.
11. Stir and serve hot with plain or cumin rice or buttered rice.