A famous mix of spices from the regions of Maharashtra Ingredients: 5 cardamoms 1 centimeter (1/2 stick) cinnamon whole 5 cloves 2 bay leaves 2 teaspoon white sesame seeds 2 teaspoon coriander seeds 4 teaspoon desiccated coconut 10 black peppercorns 5 cassia buds 2 tablespoon white poppy seeds 1 teaspoon oil Method: 1. Fry cinnamon, cloves, cardamom and bay leaves in oil. 2. Dry roast rest of the ingredients, over low heat. 3. Let it cool and then grind all the roasted and fried ingredients to a fine powder. 4. Store up to 4 months.

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A famous mix of spices from the regions of Maharashtra Ingredients: 5 cardamoms 1 centimeter (1/2 stick) cinnamon whole 5 cloves 2 bay leaves 2 teaspoon white sesame seeds 2 teaspoon coriander seeds 4 teaspoon desiccated coconut 10 black peppercorns 5 cassia buds 2 tablespoon white poppy seeds 1 teaspoon oil Method: 1. Fry cinnamon, cloves, cardamom and bay leaves in oil. 2. Dry roast rest of the ingredients, over low heat. 3. Let it cool and then grind all the roasted and fried ingredients to a fine powder. 4. Store up to 4 months.

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How to make onion in Vinegar Ingredients: 6-8 small onion 1-2 green chilies 1/2 cup brown vinegar 1/4 cup water 1/2 cup water 1/2 cup Beet root (optional) Salt to taste Method: 1. Dilute vinegar with water. 2. Add peeled onion, green chilies and salt. 3. Add beetroot juliennes for a reddish tinge to the onions (optional). 4. Soak for 2-3 hours. 5. Keep refrigerated and use till 2-3 days.

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How to make onion in Vinegar Ingredients: 6-8 small onion 1-2 green chilies 1/2 cup brown vinegar 1/4 cup water 1/2 cup water 1/2 cup Beet root (optional) Salt to taste Method: 1. Dilute vinegar with water. 2. Add peeled onion, green chilies and salt. 3. Add beetroot juliennes for a reddish tinge to the onions (optional). 4. Soak for 2-3 hours. 5. Keep refrigerated and use till 2-3 days.

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Ingredients: 2 teaspoon cumin seeds 2 teaspoon coriander seeds 2 centimeter cinnamon whole 1 teaspoon cloves 1 teaspoon chilli powder 1 teaspoon ginger powder 1 teaspoon turmeric powder 1 teaspoon mace powder 1 teaspoon salt 1/4 teaspoon red colouring powder Method: 1. Dry roast all the ingredients. 2. Cool and grind.

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Ingredients: 2 teaspoon cumin seeds 2 teaspoon coriander seeds 2 centimeter cinnamon whole 1 teaspoon cloves 1 teaspoon chilli powder 1 teaspoon ginger powder 1 teaspoon turmeric powder 1 teaspoon mace powder 1 teaspoon salt 1/4 teaspoon red colouring powder Method: 1. Dry roast all the ingredients. 2. Cool and grind.

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Ingredients: 1 packet active dry yeast 3/4 cup warm water 1 1/2 cups all-purpose flour (maida) 1 1/2 cups wheat flour 1 teaspoon salt 2 tablespoon olive oil or vegetable oil Method: 1. Dissolve yeast in 1/2 cup of warm water and keep aside for 10 minutes until bubbly. 2. In a large bowl combine flours, salt, yeast mixture and mix thoroughly with your hands. 3. Add water a little at a time and knead into a medium soft dough. 4. Place in a well oiled bowl, cover with plastic wrap and keep aside until doubled for about 1 1/2 hours. 5. Knead the dough once again and divide the dough

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Ingredients: 1 packet active dry yeast 3/4 cup warm water 1 1/2 cups all-purpose flour (maida) 1 1/2 cups wheat flour 1 teaspoon salt 2 tablespoon olive oil or vegetable oil Method: 1. Dissolve yeast in 1/2 cup of warm water and keep aside for 10 minutes until bubbly. 2. In a large bowl combine flours, salt, yeast mixture and mix thoroughly with your hands. 3. Add water a little at a time and knead into a medium soft dough. 4. Place in a well oiled bowl, cover with plastic wrap and keep aside until doubled for about 1 1/2 hours. 5. Knead the dough once again and divide the dough

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Ingredients: 2 1/2 cups yellow moong dal (split green gram) (optionally use green moong dal) 2 teaspoon red chilli powder (optional) 1 teaspoon salt Method: 1. Soak dal overnight. 2. Grind dal into a smooth paste. 3. Mix salt and red chilli powder in dal paste. 4. Take a greased tray and put very small dumplings in the tray, separate from each other, until all the mixture is used. 5. Keep the tray of mangodi to dry under the Sun. 6. When completely dry, store in air tight containers.

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Ingredients: 2 1/2 cups yellow moong dal (split green gram) (optionally use green moong dal) 2 teaspoon red chilli powder (optional) 1 teaspoon salt Method: 1. Soak dal overnight. 2. Grind dal into a smooth paste. 3. Mix salt and red chilli powder in dal paste. 4. Take a greased tray and put very small dumplings in the tray, separate from each other, until all the mixture is used. 5. Keep the tray of mangodi to dry under the Sun. 6. When completely dry, store in air tight containers.

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Preparation of Hot Schezwan Sauce used in Chinese Cuisine Ingredients: 25 dried red chilies 3 peeled garlic cloves 10-15 finely chopped garlic 3 finely chopped green chilies 2 inch peeled and grated ginger 2 finely chopped onions (white) 1 finely chopped stalk celery 2 tsp cornflour (dissolved in 2 tbsp water) 1 tbsp brown vinegar 1 tbsp sugar 1 tbsp oil 2 pinch ajinomotto (optional) Method: 1. Boil garlic and red chilies in 2 cups water for 5 minutes. 2. Drain water and keep aside. 3. Grind chilies and garlic to a smooth paste. Keep aside. 4. Heat oil in a pan, add ginger, chopped garlic, chopped green chilies and stir

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Preparation of Hot Schezwan Sauce used in Chinese Cuisine Ingredients: 25 dried red chilies 3 peeled garlic cloves 10-15 finely chopped garlic 3 finely chopped green chilies 2 inch peeled and grated ginger 2 finely chopped onions (white) 1 finely chopped stalk celery 2 tsp cornflour (dissolved in 2 tbsp water) 1 tbsp brown vinegar 1 tbsp sugar 1 tbsp oil 2 pinch ajinomotto (optional) Method: 1. Boil garlic and red chilies in 2 cups water for 5 minutes. 2. Drain water and keep aside. 3. Grind chilies and garlic to a smooth paste. Keep aside. 4. Heat oil in a pan, add ginger, chopped garlic, chopped green chilies and stir

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Ingredients: 2 teaspoon coriander seeds 2 centimeter cinnamon whole 1 teaspoon cumin seeds 1 whole green cardamom 1 teaspoon fennel seeds 1/2 teaspoon black pepper powder 1 teaspoon dry mango powder 1 teaspoon chilli powder 1 teaspoon ginger powder 1 teaspoon salt Method: 1. Dry roast coriander, cinnamon, cumin, cardamom, fennel seeds. 2. Cool, mix rest of the ingredients and grind.

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Ingredients: 2 teaspoon coriander seeds 2 centimeter cinnamon whole 1 teaspoon cumin seeds 1 whole green cardamom 1 teaspoon fennel seeds 1/2 teaspoon black pepper powder 1 teaspoon dry mango powder 1 teaspoon chilli powder 1 teaspoon ginger powder 1 teaspoon salt Method: 1. Dry roast coriander, cinnamon, cumin, cardamom, fennel seeds. 2. Cool, mix rest of the ingredients and grind.

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Ingredients: 2 teaspoon coriander seeds 2 teaspoon pomegranate seeds 2 centimeter cinnamon whole 1 whole green cardamom 1 whole black cardamom seeds 1 teaspoon cloves 3-4 whole mace (Javithri) 2-3 bay leaves 1 teaspoon dry fenugreek leaves 1/2 teaspoon black pepper powder 2 teaspoon cumin powder 1 teaspoon dry mango powder 1 teaspoon chilli powder 1/2 teaspoon nutmeg powder 1 teaspoon ginger powder 1 teaspoon salt 1 teaspoon rock salt Method: 1. Dry roast coriander, pomegranate, cinnamon, green and black cardamom, cloves, mace, bay leaves, fenugreek leaves. 2. Cool, mix rest of the ingredients and grind.

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Ingredients: 2 teaspoon coriander seeds 2 teaspoon pomegranate seeds 2 centimeter cinnamon whole 1 whole green cardamom 1 whole black cardamom seeds 1 teaspoon cloves 3-4 whole mace (Javithri) 2-3 bay leaves 1 teaspoon dry fenugreek leaves 1/2 teaspoon black pepper powder 2 teaspoon cumin powder 1 teaspoon dry mango powder 1 teaspoon chilli powder 1/2 teaspoon nutmeg powder 1 teaspoon ginger powder 1 teaspoon salt 1 teaspoon rock salt Method: 1. Dry roast coriander, pomegranate, cinnamon, green and black cardamom, cloves, mace, bay leaves, fenugreek leaves. 2. Cool, mix rest of the ingredients and grind.

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Ingredients: 1 litre Milk 1/2 teaspoon curd (yogurt) Method: 1. Boil milk and bring it to room temperature. 2. In a bowl spread curd and add milk, stirring well. 3. Place overnight in a warm and cozy place. 4. When it is done refrigerate it and use. 5. Note – In cold weather, cover the bowl with some warm or woolen cloth.

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Ingredients: 1 litre Milk 1/2 teaspoon curd (yogurt) Method: 1. Boil milk and bring it to room temperature. 2. In a bowl spread curd and add milk, stirring well. 3. Place overnight in a warm and cozy place. 4. When it is done refrigerate it and use. 5. Note – In cold weather, cover the bowl with some warm or woolen cloth.

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Ingredients: 1 litre Milk 11/2 teaspoon vinegar or 1 1/2 teaspoon lemon juice or citric acid Method: 1. Boil milk in a heavy bottom sauce pan. 2. While boiling add lemon juice or vinegar or citric acid, while stirring. 3. If citric acid is being used, dissolve it in 2 tablespoon of water before adding. 4. When milk curdles or coagulates, turn off the gas and keep aside for 5 minutes. 5. Pour it onto a cotton/muslin cloth and tie it with a tight knot to drain off the excess water. 6. When all the water is drained from the paneer, shape it into a rectangular block. 7. Now place the

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Ingredients: 1 litre Milk 11/2 teaspoon vinegar or 1 1/2 teaspoon lemon juice or citric acid Method: 1. Boil milk in a heavy bottom sauce pan. 2. While boiling add lemon juice or vinegar or citric acid, while stirring. 3. If citric acid is being used, dissolve it in 2 tablespoon of water before adding. 4. When milk curdles or coagulates, turn off the gas and keep aside for 5 minutes. 5. Pour it onto a cotton/muslin cloth and tie it with a tight knot to drain off the excess water. 6. When all the water is drained from the paneer, shape it into a rectangular block. 7. Now place the

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Ingredients: 2 litre milk Method: 1. Boil milk in a heavy bottom saucepan. 2. Simmer milk and keep stirring so that milk does not stick to the base of the saucepan. 3. As milk gets thicker stir more vigorously. 4. Cook till the milk is reduced to a thick, dry lump and it has stopped sizzling. 5. Remove from the pan and leave it to cool. Use within 10-12 days.

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Ingredients: 2 litre milk Method: 1. Boil milk in a heavy bottom saucepan. 2. Simmer milk and keep stirring so that milk does not stick to the base of the saucepan. 3. As milk gets thicker stir more vigorously. 4. Cook till the milk is reduced to a thick, dry lump and it has stopped sizzling. 5. Remove from the pan and leave it to cool. Use within 10-12 days.

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Ingredients: 1 teaspoon black mustard seeds 1 teaspoon fenugreek seeds 2 teaspoon cumin seeds 12 dried red chilies 6-7 whole black pepper 1 teaspoon coriander seeds 1 teaspoon turmeric powder 3 teaspoon chana dal 3 teaspoon urad dal 3 teaspoon toor (arhar) dal Method: 1. Heat oil and fry the three dals. 2. Dry roast rest of the ingredients and mix. 3. Cool and grind.

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Ingredients: 1 teaspoon black mustard seeds 1 teaspoon fenugreek seeds 2 teaspoon cumin seeds 12 dried red chilies 6-7 whole black pepper 1 teaspoon coriander seeds 1 teaspoon turmeric powder 3 teaspoon chana dal 3 teaspoon urad dal 3 teaspoon toor (arhar) dal Method: 1. Heat oil and fry the three dals. 2. Dry roast rest of the ingredients and mix. 3. Cool and grind.

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Ingredients: 3 teaspoon butter 2 1/2 teaspoon flour (maida) 3 cups milk 1 small peeled onion 1 piece bay leaf 4 whole black pepper 1/2 teaspoon black pepper powder Pinch of nutmeg powder 2-3 cloves Salt to taste Method: 1. Heat milk in a large pan and after some time add bay leaf, whole black pepper and onion pricked with cloves. 2. Bring it to a boil. Remove from heat, sieve and keep the milk aside. 3. Melt butter in a sauce pan (preferably non-stick), stir in the flour and sauté vigorously over a low to medium heat without browning for about 3-5 minutes. 4. Slowly add the milk a little

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Ingredients: 3 teaspoon butter 2 1/2 teaspoon flour (maida) 3 cups milk 1 small peeled onion 1 piece bay leaf 4 whole black pepper 1/2 teaspoon black pepper powder Pinch of nutmeg powder 2-3 cloves Salt to taste Method: 1. Heat milk in a large pan and after some time add bay leaf, whole black pepper and onion pricked with cloves. 2. Bring it to a boil. Remove from heat, sieve and keep the milk aside. 3. Melt butter in a sauce pan (preferably non-stick), stir in the flour and sauté vigorously over a low to medium heat without browning for about 3-5 minutes. 4. Slowly add the milk a little

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Ingredients: 3 teaspoons butter 2 1/2 teaspoons flour 3 cups hot milk 1/2 teaspoon black or white pepper powder Salt to taste Method: 1. Melt the butter in a sauce pan (preferably non-stick), stir in the flour and saute vigorously over a low to medium heat without browning for about 3-5 minutes. 2. Slowly add the milk a little at a time, stirring continuously, to produce a smooth sauce. 3. Bring it to a boil and allow it to thicken, reduce the heat and cook for a few minutes. 4. Season with salt and black pepper.

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Ingredients: 3 teaspoons butter 2 1/2 teaspoons flour 3 cups hot milk 1/2 teaspoon black or white pepper powder Salt to taste Method: 1. Melt the butter in a sauce pan (preferably non-stick), stir in the flour and saute vigorously over a low to medium heat without browning for about 3-5 minutes. 2. Slowly add the milk a little at a time, stirring continuously, to produce a smooth sauce. 3. Bring it to a boil and allow it to thicken, reduce the heat and cook for a few minutes. 4. Season with salt and black pepper.

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Tangy and Sour Cream used in a lot of preparations Ingredients: 1/2 cup hung curd 1 cup cream Salt to taste Method: 1. Whisk together salt, cream and curd until thick cream is obtained. 2. Refrigerate and use in any preparation.

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Tangy and Sour Cream used in a lot of preparations Ingredients: 1/2 cup hung curd 1 cup cream Salt to taste Method: 1. Whisk together salt, cream and curd until thick cream is obtained. 2. Refrigerate and use in any preparation.

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Thick creamy sauce made with oil and egg yolks Ingredients: 2 egg yolks 1/2 tsp salt 1/2 tsp sugar 1/2 tsp mustard powder 1 tbsp vinegar 1 1/2 cups salad oil Method: 1. Beat the egg yolks in a bowl with a whisker for about a minute. 2. Add mustard powder, salt, sugar, 1 tsp vinegar and beat for another minute. 3. Add oil, a little at a time, beating or whisking continuously, until entire oil is used up. 4. In the end add rest of the vinegar, whisk again to mix.

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Thick creamy sauce made with oil and egg yolks Ingredients: 2 egg yolks 1/2 tsp salt 1/2 tsp sugar 1/2 tsp mustard powder 1 tbsp vinegar 1 1/2 cups salad oil Method: 1. Beat the egg yolks in a bowl with a whisker for about a minute. 2. Add mustard powder, salt, sugar, 1 tsp vinegar and beat for another minute. 3. Add oil, a little at a time, beating or whisking continuously, until entire oil is used up. 4. In the end add rest of the vinegar, whisk again to mix.

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Ingredients: 2 medium sized onions, chopped 1 cup finely chopped tomatoes 2 teaspoon ginger garlic paste 1/2 teaspoon red chilli powder 1/4 teaspoon black pepper powder 1/4 teaspoon dry oregano herb 2 tablespoon oil Salt to taste Method: 1. Heat oil in a kadhai, add ginger garlic paste and fry for a minute. 2. Add onion and stir fry until golden brown. 3. Add tomatoes and fry until oil separates. 4. Season with red chilli powder, black pepper powder, oregano and salt. 5. Use as pizza base and spread any toppings on top of this sauce for a delicious pizza.

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Ingredients: 2 medium sized onions, chopped 1 cup finely chopped tomatoes 2 teaspoon ginger garlic paste 1/2 teaspoon red chilli powder 1/4 teaspoon black pepper powder 1/4 teaspoon dry oregano herb 2 tablespoon oil Salt to taste Method: 1. Heat oil in a kadhai, add ginger garlic paste and fry for a minute. 2. Add onion and stir fry until golden brown. 3. Add tomatoes and fry until oil separates. 4. Season with red chilli powder, black pepper powder, oregano and salt. 5. Use as pizza base and spread any toppings on top of this sauce for a delicious pizza.

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Ingredients: 1 packet active dry yeast 3/4 cup warm water 3 cups all-purpose flour (maida) 1 teaspoon salt 2 tablespoon olive oil or vegetable oil Method: 1. Dissolve yeast in 1/2 cup of warm water and keep aside for 10 minutes until bubbly. 2. In a large bowl combine flour, salt, yeast mixture and mix thoroughly with your hands. 3. Add water a little at a time and knead into a medium soft dough. 4. Place in a well oiled bowl, cover with plastic wrap and keep aside until doubled for about 1 1/2 hours. 5. Knead the dough once again and divide the dough into two balls of equal portions.

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Ingredients: 1 packet active dry yeast 3/4 cup warm water 3 cups all-purpose flour (maida) 1 teaspoon salt 2 tablespoon olive oil or vegetable oil Method: 1. Dissolve yeast in 1/2 cup of warm water and keep aside for 10 minutes until bubbly. 2. In a large bowl combine flour, salt, yeast mixture and mix thoroughly with your hands. 3. Add water a little at a time and knead into a medium soft dough. 4. Place in a well oiled bowl, cover with plastic wrap and keep aside until doubled for about 1 1/2 hours. 5. Knead the dough once again and divide the dough into two balls of equal portions.

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Ingredients: 3 cups fresh basil 3 tablespoon lightly toasted pine nuts (optionally use cashew nuts or walnuts) 2 garlic cloves 3/4 cup extra-virgin olive oil or olive oil 1/4 cup freshly grated parmesan cheese Salt to taste Method: 1. Grind basil, nuts, garlic and salt with olive oil little at a time to reach a medium thick consistency. 2. Add cheese and mix well.

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Ingredients: 3 cups fresh basil 3 tablespoon lightly toasted pine nuts (optionally use cashew nuts or walnuts) 2 garlic cloves 3/4 cup extra-virgin olive oil or olive oil 1/4 cup freshly grated parmesan cheese Salt to taste Method: 1. Grind basil, nuts, garlic and salt with olive oil little at a time to reach a medium thick consistency. 2. Add cheese and mix well.

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Preparation for the dry masala for Rasam, a spicy soup Ingredients: 2 cup (400 gm) tuwar dal (split gram) 2 cup (400 gm) chana dal (bengal gram) 3 cup coriander seeds 1 cup dry whole red chilies 1 tbsp dry curry leaves 1 tbsp fenugreek seeds 1 tsp cumin seeds 1 tsp asafoetida Method: 1. Heat kadhai or pan and dry roast all the ingredients separately, until golden brown. 2. Allow to cool. 3. Blend all the ingredients together to a fine powder. 4. Store in an air tight container for future use.

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Preparation for the dry masala for Rasam, a spicy soup Ingredients: 2 cup (400 gm) tuwar dal (split gram) 2 cup (400 gm) chana dal (bengal gram) 3 cup coriander seeds 1 cup dry whole red chilies 1 tbsp dry curry leaves 1 tbsp fenugreek seeds 1 tsp cumin seeds 1 tsp asafoetida Method: 1. Heat kadhai or pan and dry roast all the ingredients separately, until golden brown. 2. Allow to cool. 3. Blend all the ingredients together to a fine powder. 4. Store in an air tight container for future use.

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