Joy of cooking

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

TO Marinate: Extra Firm Tofu - 1cup cubes Allpurpose flour(Maida) - 4 TBSP Corn flour - 2 TBSP Rice flour - 2 TBSP Baking soda A pinch Chilli powder 1/2 Tsp Pepper powder 1/2 Tsp Water - As reqd Salt - As reqd Oil to deep fry For Frying: Onion - 1 (Chopped) Capsicum - 1 (Chopped) Green chillies 2-3 Ginger A small piece (finely chopped) Garlic pods 5-6 (finely chopped) Red chillie sauce - 1 tsp Tomato sauce - 2-4 tbsp Soya sauce - 1 tsp Vinegar - 1 tsp Ajinomoto - A pinch Salt - As reqd Oil - As reqd METHOD: 1. Make a paste of Maida, Rice flour, Corn flour, Baking soda, Red chilli powder, Pepper Powder and salt. Check the spice level & make a smooth paste. If u like manchurian crispy add more rice flour and less maida. Add water to make a smooth paste. 2. Marinate the Tofu cubes in this batter, each tofu cube should be well coated with the paste. Allow to marinate for 1/2 hour. 3. Deep fry coated Tofu till the color changes to dark brown. Keep aside 4. Heat oil in a pan and add ch

Ingredients: 1 pound Mutton, washed and drained 2 cups gongura (red sorrel leaves) 1 large onion , finely chopped 4 green chillis (slit) (adjust) 2 tbs ginger and garlic paste 1 tbs red chilli powder 1 tbsp coriander pwder Turmeric powder Coriander & Mint leaves Cloves - 3 nos Cinnamon - 2 sticks 5-6 tbsp Oil Salt to taste Method: Heat oil in a preassure cooker , Add whole garam masalas allow till the aroma comes out & add chopped Onion, Green chilies, turmeric fry till onions become light brown in colour. Add ginger-garlic paste and fry for a few mins. Add cilantro leaves and Mint leaves ,cover and cook until oil separates Add gongura leaves , sautee on medium flame for 5 min Add chilli powder , coriander powder and mutton pieces ,mix well and fry on medium flame for 5 to 10 min Add 2 cups of water and adjust salt and preassure cook for 3 to 4 wistles

Ingredients Tofu – 1 cup (Firm tofu cubed) Onion – 1/2 cup, finely chopped Tomato Puree – 1 cup Ginger garlic paste -1 tsp cumin seeds – 1 tsp Red chilli powder – 1 tsp Coriander powder – 2 tsp Garam masala – 1/2 tsp Coriander leaves – for garnishing Oil Salt – To taste Procedure: In a pan, add a teaspoon of oil and fry the tofu until brown on both sides. Transfer to a bowl and keep it aside. In a kadai/pan, heat a tablespoon of oil, When the oil is hot add cumin seeds, and then add chopped onion to it and sauté it until onion turn slightly transparent. Add the ginger garlic paste and saute them for few more minutes, now add tomato puree and mix well. Add red chilly powder, coriander powder, garam masala, salt to taste and mix well. Add fried tofu & peas to it. Cover and cook for 10 minutes or until the peas & tofu get cooked. Garnish with fresh coriander leaves.

Ingredients: Sweet Corn - 1½ cups Butter - 1 tablespoon 1/2 lemon, freshly squeezed 1/2 tsp chili powder Chaat Masala a big pinch (optional) 1 small onion, minced 1 small tomato, chopped Cilantro few sprigs Salt & Pepper - to taste Method: Heat butter in a pan Add minced onion and add sweet corn fry and close the lid for few seconds. Add Salt, pepper, chili powder, chat masala, lime juice and mix well Add finely chopped tomato & Coriander leaves for garnishing

Ingredients: Rava - 1 cup Sugar - 3/4 cup Ghee - 1tablespoon Cardamom Powder - 1/4 spoon 2-3 cloves Raisins and Cashews - few Dry coconut - 1/2 cup milk - 2 tablespoon Method: Heat Ghee and add cloves, dry cashews and raisins, set aside. In the remaining ghee roast rava till light golden brown in color. When it still hot mix sugar, cardamom powder, dry fruits, dry coconut, hot milk and mixwell. Tightly pound the mixture into the vessel and let it sit for 5 minutes the shape into balls, once it is cooled store it in an air tight container.

This wonderful recipe is from Manjula's Kitchen. Thanks to Mrs. Manjula for sharing this recipe & video of preparation Ingredients: 2 cups of sliced mushrooms 1 cup green peas 1 cup diced tomatoes 2 teaspoon ginger garlic paste 2 tablespoons oil 1 teaspoon cumin seeds 1/2 teaspoon turmeric 2 teaspoons coriander powder 1 teaspoon red pepper (adjust to taste) 3/4 teaspoons salt (adjust to taste) 2 chopped green chili Method: Heat the oil in a saucepan on medium high heat. Add the cumin seeds. As cumin seeds crack add turmeric. Stir-fry for a few seconds. Add tomatoes, ginger garlic paste, green chili, salt, coriander, and chili powder. Cook until the tomatoes are soft and reduce to half. Add mushrooms, and peas. After coming to a boil reduce the heat to medium. Cook until mushrooms and peas are tender. Close the heat. Serve hot.

Cooking Time: 25 minutes Serves: 4-5 Ingredients: For Marinade Chicken - 250 gms Curd - 1/2 cup Chilli powder - 1 tsp Coriander powder - 1 tsp Turmeric powder a pinch Ginger Garlic paste - 1 tsp Mint Leaves - 1/2 cup Coriander leaves - 1/2 cup For Rice Basmati Rice - 1 1/2 cup Onions - 2 Green chillies - 2 Chilli powder - 1 tsp Coriander powder - 1 tsp Ginger Garlic paste - 1 tsp Cinnamon - 2" Bay leaf - 1 Cloves - 3 Cardamom - 2 Salt to taste Oil - 2 tbsp Butter - 1 tbsp Saffron a pinch Method: Clean and soak Basmati for 10 to 15 mins. Wash chicken pieces with cold water and drain well. Seperately in a bowl mix together ginger paste, garlic paste, red chilli powder, and plain yogurt into a smooth paste. Marinate chicken pieces in this mixture and set aside for 30 minutes. Heat oil and butter. Add all the whole spices. Then sauté in Onions till they are brown in colour, add ginger garlic paste. Fry well. Add the marinated chicken and cook on high flame for 5 mins and simmer till t