Khazana of Indian Recipes

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28 Sago (sabudana) 1 V2 cups Potatoes 3 medium sized Roasted peanuts 1 cup Green chillies 3 INGREDIENTS METHOD OF PREPARATION Chopped coriander leaves ...2 tblspns Lemon juice 1 tblspn Salt as per taste Oil to fry H_ Soak the sabudana (in enough water to cover it) for about two hours. Drain out excess water. Boil, peel and mash the potatoes. Coarsely grind the roasted peanuts. Finely chop the green chillies. 3 Mix together sabudana, mashed potatoes, ground peanuts, chopped green chillies and green coriander, lemon juice and salt. Mix thoroughly. Form into sixteen lemon sized balls, flatten between your palms and deep fry in hot oil till golden brown. S Serve hot with chutney <strong>of</strong> your choice.
INGREDIENTS Brinjal (baingan) 1 kg Cumin seeds 1 tspn Onions 3 medium sized Chopped ginger 2 tspns Tomatoes 4 large sized Red chilli powder 2 tspns Green chillies 2 Salt as per taste Oil 3 tblspns Chopped coriander leaves 2 tblspns METHOD OF PREPARATION X Prick brinjals and roast them over open flame or in a tandoor/pre-heated oven until skin starts peeling <strong>of</strong>f and the brinjal starts to shrink. Let it cool. You can cool it by dipping it in water. Remove skin and mash it completely. I2t Peel onions and chop them. Wash tomatoes and chop them. Wash green chillies and chop them. Heat oil in a kadai. Add cumin seeds. Cook for half a minute and add chopped onions and saute until translucent. Then add chopped ginger, chopped green chillies and cook for half a minute. 4 Add red chilli powder and mashed roasted brinjals. Cook for seven to eight minutes over medium flame, stirring continuously. Add salt to taste. E> Add chopped tomatoes and again cook on medium flame for seven to eight minutes till oil separates.
Page 1 and 2: i®ii #1 ' National Bestseller i r-
Page 3 and 4: IN ASSOCIATION WITH ALYONA KAPOOR P
Page 5 and 6: mil Cooking food is an art which co
Page 7 and 8: flrsl All the recipes in this book
Page 9 and 10: Almonds Asafoetida (hinpj) Baking p
Page 11 and 12: Beans foos?ath Baingan bharta Bhind
Page 13 and 14: Beetroots 600 gms Orange juice V4 c
Page 15 and 16: INGREDIENTS Green peas 500 gms Ghee
Page 19 and 20: Onions 2 medium sized Red pumpkin (
Page 21 and 22: Grated coconut 1 cup Garlic 6 clove
Page 23 and 24: INGREDIENTS Potatoes 600 gms Salt a
Page 25 and 26: Gramflour (besan) 2 cups Yogurt 1 c
Page 29 and 30: Gram flour (besan) 1 Vi cups Ginger
Page 31 and 32: INGREDIENTS Large green chillies 16
Page 33 and 34: Cottage cheese (paneer)....300 gms
Page 35 and 36: INGREDIENTS Gram flour (besan) V2 c
Page 38 and 39: •
Page 42 and 43: INGREDIENTS Lady finger (bhindi) 50
Page 44 and 45: INGREDIENTS Colocasia (arbi) 700 gm
Page 46: 34 INGREDIENTS Cauliflower (small s
Page 50 and 51: 38 Bitter gourd (karela) ...5-6 med
Page 52 and 53: 40 For koftas Potatoes 4-5 medium s
Page 54 and 55: 42 INGREDIENTS Fenugreek leaves (me
Page 56: INGREDIENTS Potatoes 2 medium sized
Page 60 and 61: Green chillies (large) 18-20 Oil 2
Page 62 and 63: 50 For kofta Spinach 600 gms Green
Page 64 and 65: 52 INGREDIENTS Small sized potatoes
Page 66: 54 White gram, split (urad dal)....
Page 70 and 71: INGREDIENTS White gram, split (urad
Page 72 and 73: 60 Chick peas (kabuli chana) 1 '/>
Page 74 and 75: INGREDIENTS Split gram (chana dal)
Page 76 and 77: INGREDIENTS Split green gram skinle
Page 78 and 79: INGREDIENTS Whole wheat flour (citt
Page 80 and 81: 68 Rice lYz cups Salt as per taste
Page 82 and 83: INGREDIENTS Ginger 2 one inch piece
Page 84 and 85: INGREDIENTS Refined Wheat Flour (rn
Page 86 and 87: 74 INGREDIENTS Whole wheat flour (a
Page 88 and 89: 76 INGREDIENTS Basmati rice 1 Vi cu
Page 90 and 91:
78 Almonds V2 cup Charoli seeds (ch
Page 92:
80 INGREDIENTS Mawa (khoya) 1 V2 cu
Page 96 and 97:
84 INGREDIENTS Mawa (khoya) 2 cups
Page 98 and 99:
86 INGREDIENTS Shelled green peas 1
Page 100 and 101:
INGREDIENTS Split green gram, skinl
Page 102 and 103:
90 INGREDIENTS Chenna 250 gms Sugar
Page 104 and 105:
92 Cottage cheese (Indian) Cumin se
Page 106 and 107:
94 Rose water Gulab jal Rose water
Page 108:
96 Katori Patila Tandoor Tawa Tawi
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