Indian Recipes

KURKURI BHINDI

  • Ingredient
  • Quantity
  • Unit

  • Bhindi (Okra) (Cut into thin long strips)

    400 | Grams

  • Sunflower Oil (For frying)

    1 | Ltr

  • Gram Flour

    40 | Grams

  • Corn Flour

    10 | Grams

  • Rice Flour

    30 | Grams

  • Degi chilli powder

    3 | Grams

  • Salt

    To | Taste

  • Coriander powder

    3 | Grams

  • Cumin powder

    2 | Grams

  • Chaat Masala

    4 | Grams

  • Turmeric powder

    1 | Gram

  • 1. In a deep bottomed pan, heat the oil.
  • 2. In a bowl add the bhindi, powdered spices (except chaat masala), gram flour, corn flour, rice flour and mix well.
  • 3. Once the oil is heated, deep fry the bhindi on a medium heat.
  • 4. Once cooked, take out on top of tissue paper to remove the excess oil.
  • 5. Sprinkle chaat masala on top and mix well.
  • 6. Serve hot.

Chef’s Tip :

If chaat masala is not available, use Dry mango powder (Amchur) as an alternative.

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SEV TAMATAR

  • Ingredient
  • Quantity
  • Unit

  • Sev (Thick Gram Flour fritter)

    200 | Grams

  • Chopped tomatoes

    20 | Grams

  • Diced tomatoes

    30 | Grams

  • Chopped garlic

    10 | Grams

  • Tomato puree

    100 | Grams

  • Degi chilli powde

    4 | Grams

  • Butter

    10 | Grams

  • Salt

    To | Taste

  • Chopped coriande

    For | Garnishing

  • Sunflower Oil

    30 | ML

  • 1. In a pan, add oil and heat it.
  • 2. Add the garlic and sauté till brown
  • 3. Add the chopped tomatoes and sauté till mushy.
  • 4. Now add the chilli powder.
  • 5. Add the diced tomatoes and sauté till they get mushy.
  • 6. Add the tomato puree and cook on a medium flame for about 5 minutes.
  • 7. Add the sev and season with salt.
  • 8. Finish with butter and chopped coriander.
  • 9. Serve hot with Indian breads or rice
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CHICKEN KORMA

  • Ingredient
  • Quantity
  • Unit

  • Chicken (Curry Cut)

    1000 | Grams

  • Cashewnuts

    400 | Grams

  • Cream

    450 | ML

  • Butter Or Ghee

    250 | Grams

  • White Pepper Powder

    40 | Grams

  • Chopped Onion

    250 | Grams

  • Chopped Green Chillies

    45 | Grams

  • Chopped Ginger

    45 | Grams

  • Salt

    50 | Grams

  • Sunflower Oil

    350 | Grams

  • Milk

    400 | ML

  • 1. Grind the cashewnut and milk into a fine paste.
  • 2. Now in pan, heat the oil, add the chopped onion and sauté till translucent.
  • 3. Add chopped ginger and green chillies and sauté it.
  • 4. Add the salt and white pepper powder.
  • 5. Add the chicken and cook till the the chicken cooks and the gravy releases its oil.
  • 6. Finish with Cream and Butter
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GOSHT KANDHARI

  • Ingredient
  • Quantity
  • Unit

  • Lamb

    500 | Grams

  • Clarified Butter

    50 | Grams

  • Cinnamon Sticks

    2 | No.

  • Black Pepper (Whole)

    2 | Grams

  • Bayleaf

    1 | No.

  • Degi Chilli Powder

    15 | Grams

  • Turmeric Powder

    3 | Grams

  • Coriander Powder

    10 | Grams

  • Green Cardamom

    1 | Gram

  • Chopped Onion

    150 | Grams

  • Ginger Garlic Paste

    50 | Grams

  • Dried Pomegranate Powder

    10 | Grams

  • Yoghurt

    50 | Grams

  • Tamatar Puree

    120 | ML

  • Sunflower Oil

    50 | ML

  • Salt

    To | Taste

  • Chopped Coriander Leaves

    5 | Grams

  • 1. In a pan, add the oil and heat it.
  • 2. Add the whole spices and heat them till the start to crackle.
  • 3. Add the ginger and garlic paste.
  • 4. Once it starts to stick to the pan, add the onions and sauté till brown.
  • 5. Add the lamb pieces and sauté them for about 10 minutes.
  • 6. Add the chilli powder, turmeric and coriander powder.
  • 7. Now, add the tomato puree and cook.
  • 8. Add the yoghurt and cook till the lamb cooks.
  • 9. Finish with salt, clarified butter and ghee.
  • 10. Serve hot.
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MANGODI

  • Ingredient
  • Quantity
  • Unit

  • Yellow Moong Dal (Moong Wash)

    75 | Grams

  • White Urad Dal (Urad Wash)

    25 | Grams

  • Whole Cumin

    2 | Grams

  • Salt

    To | Taste

  • 1. Grind all the ingredients into a fine paste with water.
  • 2. In a tray, using a squeeze bottle, pipe the mangodi mixture and let it rest for about 5 mins.
  • 3. Bake the mangodi in the oven at 80 Deg C for 75 minutes.
  • 4. After baking, let it rest. It’s ready to use
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