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Ma Sikka' finge-lickin' ecipe

Ma Sikka

On popular demand we bring to you food

maestro Marut Sikka's exotic Indian

recipes.

Fih and Tomao Salan

Ingedien

kg ripe tomatoes

1 large piece of kingfish

2 tbsp desi ghee

2 tsp fennel powder

1 tbsp of saunth

1 tsp turmeric powder

tbsp refined oil

2 tsp ginger and garlic paste

1 large onion finely chopped


1 tsp red chili powder

1tsp black pepper powder

Salt & water

Mehod

Blanch kg ripe tomatoes

Now take kingfish, cut it into equal size piecesNow pre-marinate these pieces with 2 tsp fennel powder, 1 tbsp of saunth, 1 tsp turmeric

powder, tbsp refined oil and salt. Leave it for 30 minutes.

Take the peel off the tomatoes and blend them to make a thick puree

Heat 1 tbsp desi ghee in a pan and add 2 tsp ginger and garlic paste

Once the ginger and garlic turns brown add chopped onions. Saut

Add 2 tsp turmeric powder, 1 tsp red chilli powder and the tomato puree. Saut for

sometime

Now add the marinated fish pieces to the cooking mixture

Add some salt and water

Add about 1 tsp of garam masala

Cook it for some time

Now add 1tsp black pepper powder, stir it gently. Saut for some time

Take it out and serve hot

Keema PlaoIngedien

500 gram rice

2 tsp cumin seeds

2 tsp coriander powder

3-4 pods of green cardamom

3-4 sticks of cinnamon

2 tsp mace

Few black pepper corns

5-6 cloves

1 black cardamom

1 cup almonds

5-6 raisins

1 cup yoghurt

2 tbsp desi ghee

1 cup sliced onion1 tbsp garlic paste

the amount ginger paste

2 tsp coriander seed powder

1 tsp red chilli powder

kilo lamb keema

1 glass of milk


2/13



50 grams of butter

1 tbsp rose water

5-6 mint leaves

1 finely sliced ginger

Salt & water

Mehod

Take 500 gram rice, wash it properly and soak it in some water

Dry roast a handful of cumin seeds, equal amount coriander powder, 3-4 pods of green

cardamom, 3-4 sticks of cinnamon, 2 tsp mace, few black pepper corns, 5-6 cloves and

1 black cardamom

Cool it and grind it into a nice fine powder

Also blanch 1 cup almonds in water

As the skin starts puffing up take them out and peel them

Cut them into small pieces

Take 5-6 raisins and finely chop them

Heat 1 tbsp desi ghee in a pan, add 1 cup sliced onion. C ook on low heat

Take 1 cup of yoghurt, 1 tbsp garlic paste, the amount ginger paste, 2 tsp coriander

seed powder and 1 tsp red chilli powder

Whisk nicely to remove all the lumps

Now add it to the onions. Cook for 2 minutes

Add kilo lamb keema, saut

Add salt and 3 heaped tsp of garam masala made above

Roast the mixture for sometime

Add 1 cup of water and allow it to simmer for sometime

Transfer the keema to another pan

Add 1 glass of milk, 50 grams of butter and the chopped almonds and raisins

Boil the rice. Add 1 tbsp rose water and some salt. Stir

Take of the keema jhol just made, put the rice into the jhol

Add some mint leaves, finely sliced ginger

Put rest of the jhol on top and then finely mix with rice

Cover it and allow it to cook

Serve hot

Poao and Pineapple Raia

Ingedien

3 boiled potatoes

1 fresh pineapple

1 cup yoghurt


1 tsp roasted cumin seed powder

Salt

Mehod>

Take 3 boiled potatoes, peel it and cut into small dices

Take a fresh pineapple and cut it into fine small pieces

Take 1 cup yoghurt add diced pineapple pieces, diced potatoes, 1 tsp red chilli powder,

1 tsp roasted cumin seed powder and salt according to taste. Mix together all the

ingredients

Now keep in the refrigerator to cool

Serve chilled

Fih C ih Lo Sem

Ingedien

2-3 kingfish

2 large onions

5-6 cloves of garlic

2 quartered big onions

50 grams of red chillies25 grams of cinnamon and black cardamom

25 grams of green cardamom and dry ginger powder

25 grams of black cumin seeds

2 tbsp desi ghee

Few pieces of Kokum

1 lotus stem


2-3 cinnamon sticks

3-4 green cardamoms

4-5 cloves

1 piece of black cardamom

1 tbsp garlic paste

1 tsp dry ginger powder

Cooking oil

Salt & waterMehod

Take 2-3 k ingfish, wash it and cut it into equal s ize pieces

Rub the fish pieces with some salt. Keep them for 15 minutes

Heat some oil in a pan and fry the fish pieces

Once they turn golden brown take them out in a bowl

Now take 2 large onions and dice them into thin long slices


3/13



ry ese on on s ces n o

As the onions turn golden brown take them out

Take 5-6 cloves of garlic, 2 quartered big onions, 50 grams of red chillies, 25 grams of

cinnamon and black cardamom, 25 grams of green cardamom and dry ginger powder

and 25 grams of black cumin seeds

Add some water and blend all the ingredients together in the mixer to make a thick

paste

Now take few pieces of Kokum, boil water in a pan and add Kokum to it. This is done in

order to extract the essence out of it.

Once the Kokum essence gets extracted in the water, take them out. Discard the Kokum

pieces

Take the fried onions and blend them in the mixer to make a fine paste

Take 1 lotus stem, peel it nicely and cut it into diagonal piecesHeat 1 tbsp oil in a pan, add 2-3 cinnamon sticks, 3-4 green cardamoms, 4-5 cloves, 1

piece of black cardamom. Saut

Moment they start to splutter add 1 tbsp garlic paste

Once the garlic starts turning brown add the lotus stems, 2 tsp turmeric, and 1 tsp red

chilli powder. Saut

Now add 1 tbsp vadi masala made above. Saut for some time

Now add the Kokum essence water, stir gently and cook for some time

Now add the brown onion paste. Saut for some more time

Now add the fish pieces, mix it and then add 1 tsp dry ginger powder and some salt.

Saut. Keep for 2 minutes

Serve hot

Kahmii Chicken Plao

Ingedien

500 gram rice

6-7 chicken thighs 2 tsp of cumin seeds

2 tsp coriander powder

3-4 pods of green cardamom


2 tsp mace


5-6 cloves of chopped garlic

5-6 raisins

1 cup yoghurt

2 tbsp desi ghee

1 cup sliced onion



1 finely sliced ginger

Cooking oil

Salt & water

Mehod

Take 500 gram rice, wash it properly and soak it in some water for 20 minutes

Take 6-7 chicken thighs and cut it into even size pieces

Now wash these pieces well and drain the excessive water out, nicely

Take 1 cup of yoghurt and add salt, 1 tsp red chilli powder, 1 tsp turmeric powder, 3 tsp

coriander seed powder and 1 tsp black pepper powder

Whisk the yoghurt nicely

Heat 2 tbsp desi ghee in a pan, add 5-6 cloves, 4-5 cloves of chopped garlic, 1 cup sliced

onions and saut

Now add 1 tsp ginger paste and 5-6 chopped green chillies and saut

Now add the whisked yoghurt mixture and saut

Cook for 2 minutes and then add the chicken pieces. C ook for 1 minute and add 2 cups

of water and leave it to boilNow add the rice to the chicken and allow it to cook

Serve hot

Kahmii Palak Panee

Ingedien

Baby spinach

500 grams fresh paneer

2 tbsp oil in a pan


4-5 cloves of chopped


1 tsp deghi mirch powder

1 tsp royal cumin seeds

1 tsp dry ginger powder

tsp black and green cardamom powder1 tsp black pepper powder


1 tsp roasted cumin seed powder

Cooking oil

Salt & water

Mehod


4/13



Boil some water in a pan, add some salt and keep spinach for boiling

Once boiled take it out and allow it to cool by adding cold water

Squeeze out the excess water from the spinach and cut it coarsely

Take 500 grams fresh paneer and dice it into rectangular pieces

Now heat some oil in a pan and fry these paneer pieces

Once they turn golden brown take them out

Soak these paneer pieces into water so that they turn soft

Heat about 2 tbsp oil in a pan, add 4-5 sticks of cinnamon, 4-5 cloves of chopped garlic

and the chopped spinach. Saut

Now add 1 tsp turmeric powder and 1 tsp deghi mirch powder. Saut

Now add little bit of salt, 1 tsp royal cumin seeds, 1 tsp dry ginger powder, tsp black

and green cardamom powder and 1tsp of black pepper powder. SautNow drain the water out from the soaked paneer and then add the paneer pieces to the

cooking spinach. Saut for some time


Amiai Maga Maala

Ingedien

7-8 pieces of brain

2 cup finely chopped tomato

6 onions finely chopped

5-6 chopped green chillies

1 cup peeled melon seeds

4 big onions

1 tbsp coriander seeds

2-3 dry red chillies

4 tsp cumin seeds

2-3 cinnamon sticks


1 tsp mace

3-4 cloves

4-5 pods of green and black cardamom

2 tbsp desi ghee

12-13 cloves of chopped garlic

Chopped ginger


tsp garlic paste

1 tsp ginger paste

1 tbsp of butter


1tsp lime juice

1 tsp fenugreek powder

Chopped coriander leaves

Salt & water

Mehod

Take 7-8 pieces of brain and boil them in a water of salt and turmeric. Allow them to

cook for 5-6 minutes

As the brains turn soft take them out

Now take a cup of peeled melon seeds and fry them in oil

When they turn brown take them out

Mix them with cold water and blend them in a mixture to make a thick paste

Take 4 big onions and cut them into quarters and boil them

After boiling rinse them with cold water

Now mix these onion pieces with water and little bit of oil. Blend them in a mixer to make

a thick onion paste

Dry roast 1 tbsp coriander seeds, 2-3 dry red chillies, 1 tsp cumin seeds, 2-3 cinnamon

sticks, few black pepper corns, 1 tsp mace, 3-4 cloves and 4-5 pods of green and black

cardamom

Now blend all the ingredients to make garam masala

Tomao mie

Take 1tbsp desi ghee in a pan, add 8-10 cloves of chopped garlic and inch piece of

chopped ginger. Saut

As the mixture turns brown add 2 large finely chopped onions. Saut

When onions turn golden brown in colour add 1 cup finely chopped tomato and salt.

Saut

Now add 1 tsp red chilli powder and 1tsp cumin seed powder

Saut for sometime and then take it out

Bae fo bain c

Heat 1 tbsp desi ghee in a pan, add 2 tsp garlic paste, 1 tsp ginger paste and saut

As the mixture turns brown add boiled onion paste and roast it for sometime. Now add

melon seed paste, salt and little bit of white pepper. Roast itC

Heat 1 tbsp of butter in a pan, add 4-5 cloves of chopped garlic, base made above, 2tsp

cumin seeds, 2 tsp turmeric powder, half of the tomato mixture made above, salt and 1

tsp red chilli powder. Saut

Now add the brain pieces and stir gently

Add 1tsp lime juice and 1 tsp fenugreek powder. Cook for sometime


5/13



chopped coriander leaves

Serve hot

Gda Kaleji keema

Ingedien

6-7 pieces of kidney and liver

1 tbsp desi ghee

4-5 cloves chopped garlic

1 cup of tomato puree

1 tsp cumin powder

1tsp coriander seed powder

200 grams of lamb keema2 tsp chopped green chilli

Finely sliced ginger

Chopped coriander leaves

Salt & water

Mehod

Cut the kidneys and the liver into very small pieces and wash them well after cutting

Take 1 tbsp desi ghee in a pan and then add 4-5 cloves chopped garlic and the onion

and tomato mixture made above. Saut

Now add 1 cup of tomato puree, 1 tsp cumin powder, 1tsp coriander seed powder, 200

grams of lamb keema 2 tsp full chopped green chilli. Saut

Now add the liver and the kidneys

Add salt, toss it and then add 1 cup water

Cook on low heat for sometime and allow it to simmer

Now add garam masala made above, finely sliced ginger and garnish with chopped

coriander leavesServe hot

Min Paanha

Ingedien

400 grams of wheat flour

2 tbsp of mint powder

1 tbsp ghee

Mehod

Take 400 grams of wheat flour, add 2tbsp of mint powder and salt

Dry mix the mixture

Put a bit of water and knead it into a nice elastic dough

Take the dough, roll it and put ghee in between

Fold it into layers

Now make paranthas out of it and cook in little bit of desi ghee

Serve with Gurda Kaleji Keema

Bhaa chicken Paanda

Ingedien

4 pieces of chicken breasts

1 tbsp of ginger paste

2 tbsp of garlic paste

2 tsp yellow chilli powder

1 tsp cumin seeds

cup cashew nuts

cup desiccated coconut powder

4 tbsp desi ghee

1 cup khoya

cup crushed cheese

1 cup chopped onions

cup pomegranate seeds

2 tbsp coriander leaves

2 tbsp chopped green chillies

1 tsp chopped ginger

Juice of a lemon


4-5 green cardamoms

1 tsp mace powder


cup whisked yoghurt

tsp fennel seed powder

tsp green cardamom powder

Pinch of mace powder

Pinch of nutmeg powder

1 tsp of black cardamom powder

Salt & waterMehod

Take 4 nice pieces of chicken breasts, trim off the excess ive fat

Now beat the inside of the breast with the blunt edge of the knife and flatten it

Marinate the chicken pieces with 1 tsp of ginger paste, 2tsp of garlic paste, 1tsp yellow

chilli powder, 1tsp salt and 1tsp cumin seeds

Mix the chicken nicely with the marinate and keep it for 30 minutes

Make sure all the ieces are nicel coated with marinate


6/13



Dry roast cup cashew nuts and cup desiccated coconut powder to a nice brown

colour

Once they turn brown, add water and blend it to make a nice thick paste

Filling

Now take 1 cup khoya, cup crushed cheese, cup chopped onions, cup

pomegranate seeds, 2tbsp coriander leaves, 2 tbsp chopped green chillies, 1 tsp

chopped ginger, salt and juice of a lemon. Mix them nicely

Now take the chicken breasts. Stuff the breast with the mixture and roll it nicely

Heat 2 tbsp desi ghee in a pan, add 1tsp black cardamom powder, 4-5 green

cardamoms, 2-3 sticks of cinnamon, 1tsp mace powder and few black pepper corns

As they start spluttering, add little bit of water

Now gently lower the chicken pieces in it and cover it for sometime to cookGa

Heat 1tbsp desi ghee in a pan, 1 cup chopped onions, 2tbsp garlic paste and 1tbsp ginger

paste

As it starts turning brown add cup whisked yoghurt and salt. Roast them for sometime

Now add cashew and coconut paste to it. Saut

Once its roasted, add the finishing spices, tsp fennel seed powder, tsp Green

cardamom powder, 1 tsp yellow chili powder, pinch of mace powder, pinch of nutmeg

powder, tsp of black cardamom powder and cup water. Saut

Once the chicken pieces are cooked take them out on a dish and gently pour the gravy

on it

Serve hot

Cadamom Lamb

Ingedien

7-8 pieces of lamb2 tbsp of desi ghee

4-5 cardamoms

2 small pieces of cinnamon

1 cup yoghurt

1 large bay leaf

1 cup sliced onion


2 tsp of garlic paste

1 tsp ginger paste


1 cup yoghurt

1 bowl cashew nuts


2 tsp cumin seeds

Salt & water

Mehod

Take 7-8 pieces of lamb clean the bone out and beat it for sometime

Heat about 2 tbsp of desi ghee in a pan, add 4-5 cardamom, 2 small pieces of cinnamon,

one large bay leaf broken into small pieces

Once they start spluttering add 1 cup sliced onion

Cook on low heat

As they turn brown add 2 tsp of garlic paste and 1tsp ginger paste

Once it turns golden brown add the lamb pieces and some salt

Take one cup yoghurt, add turmeric, red chilli, coriander seed powder and whisk it nicely

Now add this mixture to the cooking lamb pieces

Saut and leave it to cook for sometime

Now heat some oil in a pan and fry one bowl of cashew nuts

As they turn light brown take them out and allow them to cool for some time

Now blend them to a thick paste by adding little bit of water and cashew nuts into the

mixer

Now add cup cashew paste to the cooking mixture and allow it to roast for some time

Serve hot

Bole God Malam

Ingedien

1 bottle gourd

1 tsp garlic paste

1 tsp ginger paste

1 tsp turmeric


Juice of 1 lemon

1 potato

2 tbsp oil

3 tbsp desi ghee

1 cup chopped onions

Handful of chopped ginger

1 tsp chopped green chillies

2 tsp chopped kishmish

1 small bowl chopped almond flakes

1 cup crushed cashew nuts

Handful of khoya


7/13



1 tsp sunflower seeds

cup cashew paste

1cup whisked yoghurt

tsp fennel powder

Pinch of mace powder

Pinch of nutmeg powder

Pinch of green cardamom powder

Salt & water

Mehod

Take 1 bottle gourd, peel it and cut it into 4 large round pieces

Now scoop the seeds out from the centre of these pieces

Pre-marinate it with 1 tsp of garlic paste, equal amount of ginger paste, 1tsp turmeric,

1tsp red chilli powder and juice of 1 fresh lemon

Coat the bottle gourd pieces nicely with the marinate and keep it for 5-10 minutes

Till the time it marinates take 1 potato and allow it to boil

When the potato is boiled, peel it and cut it into small pieces

Heat 2 tbsp oil in a pan and fry the bottle gourd pieces

Once they turn golden brown, take them out

Filling

Now heat 1 tbsp desi ghee in a pan and add 1 cup chopped onions

As they turn brown add handful of chopped ginger, 1 tsp chopped green chillies, 2 tsp

chopped kishmish, 1 small bowl chopped almond flakes, 1 cup crushed cashew nuts,

handful of khoya and 1 tsp sunflower seeds. Saut

Now add the potato pieces

Add salt allow it to cool for some time

Now Stuff the bottle gourd pieces with the filling

GaTake 1 tbsp desi ghee in a pan, add cup cashew paste, 1cup whisked yoghurt, tsp

fennel powder, pinch of mace powder, pinch of nutmeg powder, pinch of green

cardamom powder, water, salt and red chilli powder

Allow it to cook for sometime

Once the gravy is cooked, drape it gently on the bottle gourd pieces

Serve hot

Cnch Poao ih Cocon

Ingedien

1potato

1tbsp coconut oil

1 tsp mustard seeds

4-5 finely sliced green chillies

5-6 curry leaves

Half bowl cashew nuts1 cup of grated coconut

Mehod

Cut a potato in diagonal even size pieces and blanch them in some water

Heat 1tbsp coconut oil in a pan, add 1 tsp mustard seeds, 4-5 finely sliced green chillies,

5-6 curry leaves and half a bowl cashew nuts

Once the cashew nuts start turning brown, add the potato pieces and some salt. Saut.

Add one full cup of grated coconut. Saut well

Now turn off the heat and take the potato mixture out in a bowl. Serve hot

Aloo Vadi

Ingedien

Potatoes 4

Onions 2

Oil 2tbsp

1 tbsp desi ghee1 teaspoon cumin seeds

2 teaspoons garlic paste

1 teaspoon ginger paste

2 cups tomato puree

Coriander powder teaspoon

Turmeric powder teaspoon

Red chilli powder teaspoon

Pinch of salt

Pinch of fenugreek powder

Coriander leaves 1 bunch

Mehod

Peel 4 big potatoes and cut them into medium size pieces

Finely chop 2 small onions

Take some oil in a kadhai and cook dal vadi in it at a low temperature

Take out the fried vadis from the kadhai and soak them in water for about 20-30

minutes

Take about 1 tablespoon of desi ghee in a pan and heat it. Add 1 teaspoon of cumin

seeds, finely chopped onions and saut it till the onions turn brown

As the onions turn brown add 2 teaspoons garlic paste, 1 teaspoon ginger paste and

saut it

Add about 2 cups of tomato puree to the cooked mixture and roast for about 3-4


8/13



minutes till the fat starts separating on the sides

Now add potato pieces, coriander powder, turmeric powder, red chilli powder and some

salt

Add the water in which the vadi were soaked to the mixture and allow the potatoes to

cook for sometime

Once the aloo vadi is done add some fenugreek powder and chopped coriander leaves to

it. Serve hot

Ra Malai

Ingedien

Jug full of cow milk

3-4 gm of tartaricHalf-tablespoon corn flour

Half-tablespoon maida

2 tablespoon of reetha water

Mix: Cup of sugar, saffron strands, pistachio and almond

Mehod

Take a jug full of cow milk to make chhena

Boil it in kadai and keep stirring

Cut down the heat and keep it aside to cool

Put 3-4 gm of tartaric in a cup of water

Add it into the milk and keep stirring it to cuddle it into Chhena

Add cold water to it

Take a container and put a muslin cloth over it

Pour the mixture in the container

Pick up the cloth, squeeze it and leave the chhena for a while

To make dough of chhena add half tablespoon of corn flour, equal amount of maida andmix well

Make small balls out of it, flatten it up into ras malai pieces

To make thicker add sugar syrup in a pan

Mix cup of sugar with little amount of water

Boil it with 2 tablespoon reetha water

Put ras malai pieces into the syrup

Turn on the heat, dont stir

Add some hot water to lighten it

Take them out and soak them in the other sugar syrup

Warm some milk in a pan with a dash of saffron strands

Pick the ras malai and squeeze out the excess syrup

Lower them gently into the milk

Flip them once, take them out

Put them on a plate

Top them up with pistachio, almond and saffronPut them in Refrigerator.

Tomao Rice

Ingedien

500 gram rice

6 big tomatoes

2 tbsp full of groundnut oil

4 dried red chillies

Small handful of mustard seeds

2 sticks of curry leaves

cup sliced onions


Salt & water

Mehod

Soak 500 gram r ice in a bowl for 15 minutesTake 6 big tomatoes and make 2 small slits at the top

Now heat some water in a pan and allow the tomatoes to boil in the pan for sometime

Once the tomatoes are boiled, take them out and cool them in cold water

Now peel the tomatoes and blend them to make puree

Heat about 2 tbsp full of groundnut oil in a pan and add 4 dried red chillies, a small

handful of mustard seeds and 2 sticks of curry leaves. Saut

The moment it starts spluttering add the tomato puree

Now add cup sliced onions and 1 tsp red chilli powder. Saut it a little bit

Add water, salt according to taste

Now take the soaked rice, drain out all the water and add it to the cooking mixture

Saut a little bit and allow the rice to cook for some while

Once the rice is cooked serve hot

Chicken Koma

Ingedien

2-3 pieces of chicken breasts


1tsp turmeric powder

1 cup yoghurt

4 small onions

5 green chillies


9/13



2 tbsp coriander seeds

2 tbsp cumin seeds

1 teaspoon mustard seeds

2 tbsp coconut oil

3 sticks of cinnamon

1 tsp of cumin seeds

Little bit of heeng

1 tsp of garlic paste

1 tsp ginger paste

2 cup coconut milk

Salt & water

Mehod

Take chicken breasts and cut them into even size pieces

Now marinate these chicken pieces with a mixture salt, red chilli powder, turmeric

powder and yoghurt. Keep it for around 30 minutes

Slice 2 onions into thin slices

Now take 5 green chillies, 4 small onions, and some water and blend them in a mixture

grinder to make a thick onion paste

Take 2 tbsp coriander seeds and 2 tbsp cumin seeds and dry roast them in a pan

Allow it to cool down for sometime and grind it into a fine powder

Take a pan, heat about 2 tbsp coconut oil in it

Now add 3 sticks of cinnamon, 1 tsp of cumin seeds, little bit of heeng, 1 tsp of

garlic paste and 1 tsp ginger paste. Saut till the mixture turns brown

Now add the onion and green chilli paste

Cook for a while and then add 3 tsp of roasted cumin and coriander powder. Saut

Add the marinated chicken into the cooking mixture. Saut

Now add 1 cup coconut milk, saut and keep it on low heat for sometime to cook

Now add again 1 cup coconut milk and a bowl full of chopped coriander leaves. Saut


Moong Daal Paaam

Ingedien

200 gram hara moong daal

4 tbsp desi ghee


4 pods of green cardamom

2 tbsp of sugar

cup thick coconut milk

cup normal milk

Chopped green chillies 3-4

2 tablespoons of vinegar

MehodTake 200 gram of hara moong daal and soak it in water

Heat 2 tbsp desi ghee in a pan and add 4-5 sticks of cinnamon and 4 pods of green

cardamom

Saut for 1 minute

Now take the soaked daal, drain the water and add to the cook ing mixture. Saut

Add water. Cook the daal for sometime

Once the daal is cooked leave it to cool

Now blend the daal in a mixer to make a thick puree

Heat 2 tbsp desi ghee in a pan and add the daal paste to it. Saut

Now add 2 tbsp of sugar, cup thick coconut milk, and cup normal milk. Cook for

sometime

Once it is cooked take it out in bowl and allow it to cool at room temperature.

Ra Banana Kebab

Ingedien3 raw bananas

3-4 dried and chopped figs

150 grams of basic processed cheese (grated)

40 grams of chopped pista

3-4 finely chopped green chillies

3-4 chopped Arabic dates

1 tablespoon full of butter

teaspoon cardamom powder

teaspoon cinnamon powder

1 full teaspoon white pepper powder

1 teaspoon rose petal powder

teaspoon ginger

teaspoon saunf powder

Few coriander leaves

cup fresh pomegranate seeds1 tablespoon of wheat flour

1 tablespoon of corn flour

Juice of 1 lemon

Little bit of lemon grind

Cooking oil

Salt & Water


10/13



Mehod

Take 3 raw bananas, cut their edges and make a slight slit in between

Take some water in a pan and keep the bananas for boiling. Cook for about 5-7 minutes

Once the bananas are boiled, take them out and cool by putting them in cold water

Now peel off the bananas and mash them nicely

Take 1 tablespoon full of butter in a pan and add the mashed bananas into it. Also add

little bit of salt

Allow them to roast for some time

As the mixture turns little pink add cardamom powder, cinnamon powder, white pepper

powder, rose petal powder, ginger and saunf powder

Mix them all and cook for sometime

Once it is done, take it out and leave it to cool for sometime

In the meantime prepare the filling for the kebab

Filling

Take grated cheese, chopped figs, chopped coriander leaves, 2 teaspoon green chillies,

pomegranate seeds, 2 teaspoon lemon juice, salt and mix well

Now take the cooled banana mixture and add wheat flour, corn flour and mix nicely as

this would bind the mixture together

Now add little bit of lemon grind and some lemon juice for a little tangy flavour

Shape the banana mixture in a kofta like shape, add the filling inside and seal from all

the edges

Heat oil in a pan and deep-fry all the kebabs

Once they attain golden brown colour, take it out

Serve hot

Pea Paie

Ingedien

1 bowl of fresh peas

tablespoon desi ghee

1 teaspoon cumin seeds

Little bit of heeng mixed with water

3 chopped green chillies

2 tablespoons chopped ginger

teaspoon turmeric powder after peas

Coriander powder

60-70gms khoya

1 heaped teaspoon chopped pista

Handful of chopped coriander leaves.

3-4 Chopped dates

2 tablespoon roasted gram flour. C ooking oil

Salt and water

Add the peasCook for some time

Keep it cool

Mehod

Heat some oil in a pan, add cumin seeds, heeng mixed with water, chopped green

chillies, chopped ginger and mix it well

Add peas in it and cook for some time

Now add coriander powder and turmeric powder. Cook for 2-3 minutes

Allow the mixture to cool for sometime

In the meantime prepare the filling

Filling

For the filling take khoya, chopped green chillies, chopped pista, handful of chopped

coriander leaves, chopped dates and mix well

Now take the cooled pea mixture and blend in a blender

Now add roasted gram flour for binding the mixture

Mix wellShape the pea mixture in a cutlet shape, add the filling inside and seal from the edges

Heat some oil in a pan and shallow-fry all the cutlets

Once you get a golden brown colour, take it off and serve hot

Ra Mango Spic Chne

Ingedien

1 raw mango (coarsely chopped)

Few freshly plucked mint leaves

4 green chillies

4-5 cloves

3-4 pieces of garlic

1 teaspoon black salt

Ginger coarsely chopped

2 teaspoon raw mango powder

Water

Mehod

Blend all the ingredients together in a mixture grinder to make a very fine paste

Take the mixture in a bowl and keep it for refrigeration

Serve with hot Banana Kebabs and Pea Patties.


11/13



pan np e

Ingedien

Onion 4

Tomatoes 4

Sole fish

tbsp salt

tbsp lemon juice

Olive oil 2 tbsp

Cinnamon sticks 3-4

Chopped green chillies 3-4

2 tablespoons of vinegar

Mehod

Take few onions and tomatoes and dice them into thin slices

Take sole fish and cut it into nice big pieces

Make a mixture of salt and lemon juice, add fish pieces, mix it and keep it for marination

for about 30 minutes

Fo C

Heat some olive oil in a pan; add some ginger paste, equal amount of garlic paste and

saut till the mixture turns brown

Add couple of cinnamon sticks and bay leaves

Now add sliced onions and tomatoes

Add little bit of salt, few chopped green chillies, mix it and then add water

Cover it and let it simmer for sometime

Now take some olive oil in a pan, add 2 tablespoons of vinegar, little bit of salt and

water.

Boil it

As it boils add the fish pieces

Once the fish pieces are cooked take them out in a dish and pour curry on it

Serve hot

Sffed Bie God

Ingedien

4 bitter gourds

Shakarkandi 2

Onions 2-3

Chopped Red chillies 2-3

4 tbsp oil

1 teaspoon mustard seeds


Some finely chopped ginger

Little bit of chopped garlic

3 tbsp cornflour

3 tbsp maida

Mehod

Take 4 bitter gourds, scrape the outer layer, cut its edges and make a slit in between

Take some water in a pan, add salt and keep the bitter gourd to boil for 4-5 minutes

Boil shakarkandi in a pan, peel it and dice it into small pieces

Chop some onions and red chillies into very fine pieces

Once the bitter gourds are boiled take them out and drain the excess water

Remove the seeds from the bitter gourd and rub the shell nicely with salt

Fo ffing

Take 4 tablespoons of oil in a pan, heat it and add 2 teaspoon mustard seeds


some finely chopped ginger

chopped red chillies

little bit of chopped garlicfinely chopped onion and then saut it till it turns light pink

then add shakarkandi and salt and saut it till the mixture turns brown

Once the mixture is cooked allow it to cool

Fo Bae

Take 3 tablespoon of maida in a bowl

Add equal amount of corn flour

Little bit of salt and water to make a nice thin batter

Now stuff the mixture in the bitter gourd

roll it in the batter and coat it with very finely ground breadcrumbs

Heat some oil in a pan and fry the stuffed bitter gourds in it

Cook them till they turn golden brown

Once cooked, take it out, drain the excess oil on a tissue and then serve hot.

Cocon Rice

IngedienA cup of rice

1 tbsp oil

1 black cardamom

Few tiny pieces of cinnamon

Little piece of mace

Cloves 3-4


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e ac pepper

Green cardamom 2-3

Mehod

Take some rice in a bowl, wash it well and soak it for about 30 minutes in water

Take some oil in a pan, add 1 black cardamom

Few tiny pieces of cinnamon

Little piece of mace

Some cloves

Few black pepper and some green cardamom

Cook for few seconds

Now add about 2 teaspoon of ginger paste

2 teaspoon of garlic paste and thinly sliced onions

Saut till they turn brownOnce the onions turn brown add half a bowl of grated coconut and a nice big cup of

coconut milk. Mix well

Cook it for some time till the fat starts separating and then add water

Add salt

Now drain out all the water from the rice and add it to the cooking mixture

Cook the rice in the mixture

Once the rice is cooked, put off the heat and leave for 2-3 minutes

Serve hot

Mango Dee

Ingedien

Ripe mangoes 4

Glass full of milk

2 tablespoon of sugar

1 teaspoon full of cinnamon powder

Mint leaves for garnishing

Mehod

Take some ripe mangoes, peel them and dice them into small pieces

Take a glass full of milk and allow it to boil in a pan

As it boils add a bowl full of cream

Now add 2 tablespoon of sugar, 1 teaspoon full of cinnamon powder, mango pieces and

little bit freshly plucked mint leaves

Leave it to cook for some time

As it cooks mash the mangoes in it to release some mango flavour in the milk. Cook for

some more time

Pour the dessert in the glasses, garnish with mint leaves and allow it to cool for

sometime

As it cools put it in the freezer for a while

Serve chilled.

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