Joy of cooking

Ingredients: Tamarind Chutney 1/4 cup Tamarind 3 tbsp jaggery 1 tsp Chat masala 1/2 tsp Red Chilli powder 1) Soak tamarind in water for 30 mts. 2) Combine jaggery and soaked tamarind in sauce pan and bring it to boil over medium heat. 3) Once it cools down squeeze out all pulp from tamarind and strain it out using strainer. 4) Now add chat masala, red chilli powder and salt in tamrind pulp and mix well together. 5) Tamarind chutney is ready. Spicy Chutney 5 to 6 Green Chillies 1/2 clove of Garlic small piece of Ginger salt to taste   1) Mix green chillies, garlic, ginger and salt in blender and grind coarsely. Bhel preparation Murmura Thin Sev Farsan (Hot Mix) Tomato finely chopped Onion finely chopped finely chopped Coriander leaves 1) Take murmura in a deep bowl, to that add frasan, add sev, add chopped onion, tomatoes, add spicy chutney, coriander leaves, mix everything together really well. 2) Add tamarind chutney, some lemon juice, and mix ...

INGREDIENTS: Onion - 1 Capsicum - 1 (diced to 2 inch pieces) Green chillies 2-3 Ginger A small piece (finely chopped) Garlic pods 5-6 (finely chopped) Red chillies sauce - 1 tsp Tomato sauce - 2-4 tbsp Soya sauce - 1 tsp Vinegar - 1 tsp Ajinomoto - A pinch Salt - As reqd Oil - As reqd For frying:- Cauliflower1 Cup All-purpose flour(Maida) - 1/2 cup Corn flour 1/4 Cup Baking soda A pinch Chilli powder 1 Tsp Water - As reqd Salt - As reqd Oil to deep fry METHOD: 1. Make a paste of maida, corn flour, baking soda, red chilli powder, and salt. Check the spice level & make a smooth paste.  Add water to make a smooth paste. 2. Clean the cauliflower florets and put them in hot water for about half an hour with salt so that worms, if any, would settle at the bottom of the vessel. & then dip the gobi florets in the paste and deep fry till golden brown.  Keep aside 3. Heat oil in a pan and add chopped ginger and garlic, chopped onions...

Ingredients: Asparagus – 1 lb (approx 1/2kg), chopped into bite size pieces Oil – 1 Tbsp Cumin Seeds – 1/2 tsp Fennel Seed (powdered) – 1/2 tsp Ginger – 1 tsp, grated or crushed Garlic – 5 large cloves, roughly chopped Tomatoes – 2 medium, chopped Salt – to taste Red Chili Powder – to taste Method: 1. Wash the Asparagus and snap the white/hard ends and discard. 2. Chop to desired size. 3. In a skillet, heat Oil on medium heat. 4. Once hot, add Cumin Seeds and allow them to splutter. 5. Add Crushed Fennel Seeds, Ginger and Garlic and cook for a minute. 6. Add Tomatoes allow them to cook until they soften up. 7. Add Asparagus, Salt and Red Chilli Powder. Mix well. 8. Cook uncovered for 5-6 minutes, until the moisture has evaporated. 9. Serve hot with Chapatis, Naan or Rotis.

Ingredients: Ripe Avocados – 2, medium Lemon Juice – 2 tbsp Salt – 1 tsp or to taste Garlic – 2 tbsp, minced Green Chillies – to taste, minced Cilantro – 5 sprigs, chopped Roasted Cumin Powder – 1/2 tsp Oil – 1 tbsp Chapati Flour (Whole Wheat Flour) – 2 cups (approx) Additional Oil – for cooking Additional Flour – for dusting Method: 1. Peel the Avocados and mash the flesh to a smooth paste with the help of a potato masher. 2. Mix in Lime/Lemon Juice, Salt, Garlic, Green Chilies, Cilantro, Roasted Cumin Powder & Oil. Combine. 3. Add Flour in little at a time and incorporating to form a dough. 4. You may need a little less or more that the 2 cups of flour – add as needed. 5. Once the dough comes together, knead for an additional 1 minute. 6. Drizzle a few drops of Oil over the dough ball to coat. Cover and allow the dough to rest for 15-20 minutes. 7. Once you are ready to make the parathas, give the dough one more quick knead. 8. Heat up a tawa/skillet on medium heat and st...

        Kale is also known as "Queen of greens".  Its is an Amazing super-nutritious vegitable!!! Kale’s health benefits are primarily linked to the high concentration and excellent source of antioxidant vitamins A, C, and K -- and sulphur-containing phytonutrients Ingredients 1 bunch kale 1 tablespoon olive oil 1 teaspoon salt Directions Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Ingredients : 1. Tilapia Fish 1 lb 2. 1/2 cup Corriandar Leaves 3. 2 Green Chillies 4. 1 Clove of garlic 5. 1/2 inch piece of ginger 6. 1/4 cup Sooji / Semolina 7. Red Chilli powder/Fish fry masala powder 8. Salt to taste 9. Oil for frying Method : For Masala - Grind Coriander leaves, Chilies, ginger, cloves and salt by adding litter water into a fine paste (Make a thick, smooth paste). Marinate the fish with this masala and leave it for 1 hour. 1. Heat flat pan on a medium high. Add 2 spoons of oil. 2. First roll the fish in Red chilli powder/fish fry masala powder and then roll it in semolina (suji) and shallow fry it for 4-5 mts each side, you can also add more oil, if the pieces seem to get stuck to the pan. 3.Garnish with Onions, coriander leaves & a slice of lime. Tips - To remove fish smell sprinkle lemon juice and salt on fish, set aside for 10 mins and wash it under cold running water and pat dry the fish.

Ingredients: 4 medium potatoes 2 Tablespoon canola oil 2 Teaspoon Dried Fenugreek Leaves/Kasoori Methi 2 Teaspoon Chili Powder 1/4 teaspoon pepper Powder 1 Teaspoon salt Instructions: 1. Scrub potatoes and rinse under cold water. Pat dry. 2. Cut each potatoes into wedges or thin steak fries (about 6-8 wedges per potato). 3. Add the potato wedges to a large mixing bowl with rest of the Ingredients. Toss meticulously to coat. Spread the potatoes over a baking sheet 4. Bake the potatoes at 425 degrees F for 20 minutes & turning to the other side for 10-15 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve