Basmati rice – ½ cup
Milk – 750ml
Sugar – ¾ cup or as required
Condensed milk – ½ cup
Almonds – 6
Cashew nut – 6
Pistachios - 6
Raisins- 2 tbsp
Cardamom seeds – ½ tsp
Saffron – few stands

Wash and soak rice for 1 hour.
Wash and soak nuts and raisins for 1 hour.
Soak Saffron in warm milk
Grind rice (don’t make paste)
Peal almonds and cut all nuts in thin slices
Pour milk in a pan, add rice and sugar and keep stirring continuously till rice are cooked and milk looks thick.
Reduce heat to lowest, add condensed milk, saffron milk, cardamom seeds and stir well.
Remove from heat and garnish with nuts and raisins.
Serve hot or cold.

Pizza Base (Dough):
- 250 gms strong white bread flour
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon dried active yeast
- 1 teaspoon golden caster sugar
- 1 tablespoon extra-virgin olive oil
- 160ml lukewarm water

Put the lukewarm water in a jug and add sugar and yeast and leave it aside for 15 minutes.
Put the flour in to a big mixing bowl, stir in salt and olive oil, then make a well and pour in the warm water you made before, mix them together and make a soft dough. Add 1 teaspoon of olive oil and knead for 5 mins until smooth. Cover the dough with damp cloth and keep aside for 1 hour (this is not essential for thin crust).
Now remove the dough onto a lightly floured surface and knead for further 5 mins to push the air out. Then on a floured surface, roll out the dough using a rolling pin and your pizza base is ready! Cover with cling film and set aside for 30 min if you have time or you can start making pizza straight away.
TIP: You can store the extra pizza base in fridge and use later.
TIP: If the dough is wet and sticky, add a bit more flour and work on it.

Pizza Sauce:
- 2 fresh tomatoes
- 1 big onion
- 1 tablespoon tomato ketchup
- 2 cloves of garlic
- 1 teaspoon sugar
- 2 tablespoon olive oil
- A few leaves of fresh basil or a half teaspoon of dried basil
- half a cup water

Slice the onions and fry until softened. Then add the crushed garlic and fry for a minute. Add the tomatoes, salt, tomato ketchup, water and bring to the boil. Stir in the sugar, lower the heat and simmer until the sauce has reduced. Finally, add the basil leaves and stir. Take off the heal and let it cool for a while, then blend it in a food processor or with hand blender.
TIP: This sauce can also be used to coat pasta.
Toppings and Bake:
- Mix Peppers (sliced)
- Tomatoes (sliced)
- Mushrooms (sliced)
- Onion (sliced)
- Cheese (grated)
- Dried Oregano (1 teaspoon)
Smooth sauce over the base. Scatter the toppings and put it in the pre heated oven (240C) and bake it for 20 mins. Once done remove and sprinkle the dried oregano and now you can enjoy a tasty healthy home-made pizza!
French bread (thick slices)
Butter – 2 tbsp (soft salted)
Garlic – 1 clove (finely shredded)
Parsley – 1 stand (finely chopped)
Cheese – half a cup (grated cheddar)

Mix butter, garlic, parsley and apply to both sides of bread.
Place it on foil on baking tray, sprinkle cheese on top side.
Preheat oven at 190 degree and bake for 10 mins.
4 slices of bread
1 Big Potato (boiled and mashed)
1 Big Onion (grated)
2 tbsp Butter
25 Gram Cheddar cheese (grated)
Small bunch of fresh parsley (chopped) (optional)
Salt and Pepper to taste

Melt the butter in a frying pan on a low heat.
Add onions and cook them until they are soft.
Add all other ingredients and mix well.
Lay one piece of bread on your chopping board, and spread thick layer of mixture and place your other piece of bread on top.
Put it in toast maker/griller for 15 minutes and you’re done!
Tip: you can make cheese and onion pastry with same mixture

Chicken ½ kg
Basmati Rice 1.5 cups
Yogurt/Curd 1.5 cups
Onions 1 big sliced
Potatoes 2 cut in to pieces
Peas (Fresh or frozen) 1/2 cup
Cumin Seeds 3 tsp
Bay Leaves 2 nos
Green Cardamoms 2 nos
Black Cardamoms 2 nos
Cinnamon Sticks 3 nos
Cloves 5 nos
Black Peppers 10 nos
Fresh Ginger 1 inch
Garlic 4 big cloves
Green Chillies 2-3 nos or according to your taste
Oil ½ cup
Salt 1 tsp or according to your taste
Water 2 cups for 1 cup rice or as required.

Soak the rice in cold water for 1 hour
Slice the onions
Take fresh ginger, garlic cloves, green chillies, cumin seeds and a little salt and blend it finely
Put oil in a pan add onions and fry till golden brown (stir occasionally)
Once that is done add the bay leaves, green cardamoms, black cardamoms, Cinnamon sticks, cloves, black pepper and let it splutter.
Add the blended mixture and fry for 5-7 minutes (stir occasionally)
Add the chicken and fry for 5-7 minutes (stir occasionally)
Add blended curd and simmer on medium flame until the oil appears on top, it will take approx 10 mins. (stir occasionally)
Add potatoes, green peas, salt and rice to the chicken mixture and let it simmer for 5 more minutes
Now add water to it accordingly and let it simmer on high flame, once the water evaporates, cover and cook on very low flame till done, it will take aprox 15 mins.
Serve with curd and onion raita (curd, chopped onions and salt mixture) or salad.

Chicken Dilbahar (Royal Chicken Curry)
Mild and delicious chicken curry with rich taste!

Chicken ½ kg
Onion 1 big (grated)
Tomatoes 2 big (freshly pureed)
Ginger paste 1 tsp (pref freshly made)
Garlic paste 1 tsp (pref freshly made)
Yogurt 1 cup (whipped)
Double cream or Mawa ¼ cup
Butter 2 tbsp
Oil ½ cup
Cashew nuts 8-10 (powdered)
Saffron (3-4 stands melt in warm water)
Green chillies 2-3 or as per taste (chopped)
Coriander leaves –a small bunch (chopped)
Cloves 5
Black peppers 8-10
Cinnamon 2 sticks
Cardamom 2
Bay leaves 2
Shah jeera ¼ tsp
Javitri 2-3 stands
Salt 1 tsp or as per taste

Marinate chicken pieces with a pinch of salt
Heat butter, add chicken pieces, fry till light brown and remove.
Heat oil, add whole garam masala (cloves, black peppers, cinnamon, cardamom, bay leaves, black cumin, mace) and fry for 1 minute.
Add grated onion and fry till light brown.
Add ginger paste, garlic paste and fry for 5-7 mins
Add cumin powder, chopped green chillies and fry for 1 min.
Add whipped yogurt, tomato puree, cashew nut powder and cook till oil separates.
Add fried chicken, mava or double cream, saffron water and cook for 5-7 mins
Add 1/5 cup water and salt, let it simmer for 7-10 mins
Add coriander leaves and remove from fire.
Serve hot with naan bread or rice!

Prawns / Fish Curry.
Delicious and aromatic – mild spicy

Fish (King Fish or Pomfret) – 500 gm (cleaned)
Or King Prawns (uncooked) - 500 gm (peeled)
Onions - 2 (finely sliced or finely choped)
Ginger – 1 inch piece
Garlic – 4 cloves
Curry leaves – 2-3 stands
Mustard seeds - A pinch
Fenugreek seeds - A pinch
Whole Red Chilli - 2
Kashmiri Red Chilli powder – 1/2 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Cumin Seeds – 1/2 tsp
Black Peppercorns – 4
Tamarind Paste- 1 tbsp (you can use tomato puree instead)
Fresh Coconut – 2 inch piece or Coconut milk – 1/2 cup
Oil- 3 tbsp
Salt - As required

Clean the fish/prawns drain and keep aside.
Melt tamarind paste in 1 cup warm water and keep aside
Grind together coconut, ginger, garlic, cumin seeds, black peppercorns, red chilli powder, coriander powder, turmeric powder with little water, to make a smooth paste.
Heat oil in a pan and add mustard seeds and when they crackle add fenugreek seeds, then whole red chillies and curry leaves.
Add onions and fry till golden
Add the ground paste and fry for 5 minutes
Add melted tamarind water. (you can use tomato puree instead)
When the water starts boiling, add the fish pieces and salt.
Cover and cook on a gentle heat for approx 10 minutes.
Serve hot with rice!

6 Eggs (boiled)
Onion 1 big (finely chopped)
Tomatoes 2 big (finely chopped)
Ginger paste 1 tsp (pref freshly made)
Garlic paste 1 tsp (pref freshly made)
Coriander leaves –a small bunch (chopped)
Kari leaves (8-10 leaves)
Oil 3 tbsp
Coriander powder 2 tsp
Red chilli powder 1 tsp or as per taste
Cumin powder 1 tsp
Turmeric powder ¼ tsp
Salt 1 tsp or as per taste

-Heat oil add onion and fry till light brown
-Add curry leaves
-Add ginger and garlic paste and fry for 5 mins
-Add tomatoes and salt and let it become soft and mushy
-Add powder masala and fry for 3 mins
-Cut 2 eggs whites in 4 pieces and mash the yoke, add to the curry, mix well let fry for 5 mins
-Add 1/5 cup water, remaining 4 whole eggs, cover and let it simmer for 10 mins
-Add coriander leaves and remove from fire.
Serve hot with rice!
An easy and tempting dish.

Hard boiled eggs – 6
Onions - 2 (medium size- sliced)
Ginger/Garlic paste – ½ tsp
Curry leaves – 2-3 stands
Mustard seeds - pinch
Fenugreek seeds - pinch
Whole Red Chilli - 2
Kashmiri Red Chilli powder – ¼ tsp
Coriander powder - 1 tsp
Turmeric powder – ¼ tsp
Cumin Seeds – ½ tsp
Tamarind Paste- 1 tbsp (you can skip this if you wish)
Oil – 2 tbsp
Salt to taste

Heat oil in a pan and add mustard seeds and when they crackle add cumin seeds, fenugreek seeds, then whole red chillies and curry leaves.
Add onions and fry till golden.
Add ginger/garlic paste and fry for another 2 mins.
Add coriander powder, chilli powder, turmeric powder, salt, tamarind paste, 2 crushed egg yokes, mix well and fry for 5 mins.
Add eggs (halved), coriander leaves, mix well, cover the lid and remove from heat.
Can be served with rice and daal.

Ingredients for boiling mutton:
½ kg Mutton/Lamb 1 small
Onion ½ tsp Ginger/Garlic Paste
¼ tsp Turmeric Powder
½ tsp Cumin Powder or whole Cumin Seeds
5-6 Whole Black Peppers 4-5 Cloves
½ tsp Salt 1 big cup water
Ingredients for Palak Gosht:
1 Bunch Palak/Spinach
2 Medium sized Onions (Finely Sliced)
4 Medium sized Tomatoes (Chopped)
1 tsp Ginger/Garlic Paste
1 tsp Red Chilli Powder or Paprika
¼ tsp Turmeric Powder Salt to taste

Boil mutton/lamb with above ingredients till cooked.
Heat oil, fry onion till brown.
Add ginger/garlic paste and fry for 2 minutes
Add tomatoes, salt, cumin powder, turmeric powder, chilli powder and let it simmer till tomatoes are soft.
Mash the tomatoes then add boiled mutton, 2 tbsp mutton stock and let it simmer for 5 minutes
Now sprinkle palak on top and cover it for 5 minutes, once it is steamed, stir it and cook for another 5 minutes.
Serve hot with Pulkas-Roti / Indian Bread

4 fillets / pieces of fish
Ginger / Garlic paste 1 tsp
Coriander powder 1 tsp
Red chilli powder ½ tsp or as per taste
Turmeric powder ¼ tsp
Cumin powder ¼ tsp
Salt ½ tsp or as per taste
Lemon juice 1 tbsp
Ajwain or carom seed ½ tsp
Besan or Gram flour 1 tbsp
Mix all the ingredients well and apply on the fish. Leave it for marinating in the fridge for 2 to 3 hrs. Fry and serve hot as starter!!

Fish (Cod, Talapia, Sea bass, Coley) - 2 Fillets (fresh or frozen)
Fresh Parsley- handful
Garlic- 1 big clove pressed
Lemon Juice - half lemon juice
Light Soy Sauce – 1 tbsp
Olive oil or Butter – 1 tbsp
Salt and Pepper – as per taste

Preheat oven at 200 degrees.
Mix all the ingredients together to make a sauce.
Place a large foil in baking tray, place the fish fillets on the foil and pour the sauce over the fish fillets.
Cover the foil and bake it in the oven for 20 minutes.
Tip:You can add vegetables Baby Potatoes, Carrots, Courgettes, Peppers) to make a complete meal.

Chicken Malai Kabab (White Chicken Tikka marinated in Cream)

½ kg Chicken pieces
½ tsp Ginger/Garlic Paste
¼ tsp Black Pepper (finely crushed)
1 tbsp Olive oil
2 tbsp Lemon Juice
2 tbsp Yogurt
1 tbsp Milk Cream Salt to taste

Marinate chicken pieces with the above ingredients, cover and keep it in refrigerator for 2-3 hours, longer if possible.
Thread on to skewers. Preheat the grill at 190 degree and cook for 20 minutes, turn once in between.
Adding grilled/boiled baby potatoes and boiled green peas makes a complete meal! Serve hot with mint chutney.
Mint Chutney: Coriander leaves – small bunch Mint leaves – small bunch Green Chillies – 1 Garlic Cloves - 3 Yogurt – 1 tbsp Salt to taste Grind all the ingredients and make a smooth paste.

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