Kitchen Equipment

Kitchen Equipment


Pots, Pans and Gadgets
Here is an alphabetical list of some the equipment I use in the kitchen. Don't try and buy all of it at once. Buy a few new items at a time.

Aluminium Foil
Baking tray
Bread Knife
Cake Tins, assorted sizes and shapes
Can opener
Casserole pans. Large and medium, heavy bottomed with a lid. Glass lid is better as you can keep an eye on the food without having to open the lid all the time
Chopping board
Cling film
Coffee Maker
Colander
Cooking pans, a couple of different sizes, with handles and lids
Cooking Thermometer
Electric Beater
Electric, toasted sandwich maker
Food processor
Frying pans, a couple of different sizes
Funnel for filling jars, small and large, heat resistant
Garlic press
Grater of, 2-3 different thickness, including one for parmesan cheese
Grinder, electric
Hand beater (non electric)
Kettle, electric is quicker
Kitchen apron
Kitchen scissors
Knife sharpener
Knives, a selection of
Lemon Juicer
Measuring cups (1, 1/2, 1/3,1/4)
Measuring jug, 1-2 liter, with millilitre markings
Measuring spoon set, for correct measurement of small ingredients
Melon Baller
Microwave
Microwave safe bowls, pots, plates
Mixing bowl, large and medium
Muslin cloth square, large enough to take 2-3 liter
Oven gloves or mitts
Oven-proof casserole dish. Large is good as it can be used for many different amounts
Pepper mill
Pestle and mortar
Peeler and corer
Pressure cooker. It saves a lot of time when cooking beans, lentils and certain meat dishes
Rolling pin and rolling board
Spatulas and ladles, a few assorted, for frying and cooking
Sprouter, for sprouting moong beans, chickpeas, fenugreek, mustard seeds alfalfa, cress, fennel, rocket and sunflower and many other seeds (not for Kidney beans)
Steamer
Tarka Ladle, a long handled, large ladle for tempering dals (lentils) etc.
Tawa or a Griddle for making chapatties/parathas and pancakes etc. If you don’t have a ‘tawa’, any old, heavy bottomed frying pan will do
Timer
Toaster
Tongs or ‘chimta’, for cooking chapattis on the flame directly
Ulu knife for chopping herbs
Weighing scales
Wok or a Kadhai, large, for making ‘dry’ vegetable bhajies/curries.
Wok or Kadhai, smaller for deep-frying

Advice on buying pans:
Non-stick pans are better than ordinary ones. Heavy bottomed pans are better than light ones. Buying cheap equipment now will cost more in the long run as you will probably need to buy frequent replacements!

Recipe: Shami Kabab

Recipe: Shami Kabab

Ingredients:




Boneless beef cut into small pieces
1/2 kilo

Salt according
to taste

Presoaked dal channa
1 cup

Whole dried red chilies
8-10

Whole black pepper
10

Cloves
6

Bari illaichi
1

Zeera
1/2tsp

Cinnamon
1 stick

Green chilies
2-3

Fresh dhuniya leaves
1/2 a bunch

Egg
1

Onion coarsely chopped
1 medium sized

Ginger paste
1 tsp


Method:
In a pot put with meat,salt,red chilis,chopped onion,black pepper,cloves,
bari illaichi,zeera,cinnamon,ginger and 3-4 glasses of water and leave to tenderize on low-medium flame.
Meanwhile boil the dal separately until soft.
When the meat has softened and water is dried completly add the dal and mix together.
Remove from heat and let cool.
Grind and add green chilis,egg,and fresh dhuniya.
Form into kababs and fry.
If you want to store them then arrange the formed kababs on a plate or tray without overlapping and put in a freezer for an hour.
Then remove and put in any bag or box in which you want to keep.
Freeze until needed.

Recipe: Chicken Rice

Recipe: Chicken Rice

Ingredients:




Chicken (boneless)
750 gms.

Rice
2 cups

Potatoes
2 medium

Corn Flour
tbsps.

Oil
to fry

Saffron
few strands

Butter
4 tbsps.

Onions (chopped)
3 medium

Pistachios
10-15

Salt
to taste

Parsley (chopped)
few sprigs

Red Wine
1/2 cup

Refined Flour
2 tbsps.

Chicken Stock
1 1/2 cups

Tomato Puree
1 cup

Pepper Powder
to taste

Mushrooms
(diced) 10

Capsicums
(diced) 2

Tomatoes
(diced) 2

Cream
1/2 cup


Method:
Boil the rice, refresh in cold water and keep aside spread on a plate. Peel the potatoes and cut them into matchstick size. Dab with corn flour.
Heat oil in a kadhai and fry the potatoes until golden and crisp. Drain on an absorbent paper and leave it aside.
Soak the saffron in warm water.
Heat a little of the butter and oil in a pan, add one third of the chopped onions and sauté till it starts to change the colour. Add pistachios, saffron dissolved in water and boiled rice. Add salt and mix well. Add the chopped parsley and mix.
Grease a mould and put the rice in it. Press and keep aside.
Heat one tablespoon of butter and oil in another pan on high heat. Add another one third of the chopped onions and sauté on high heat. Add chicken pieces and continue to cook on high heat. Add red wine and cook till the wine is reduced to half.
In another pan heat the remaining butter and add refined flour. Sauté and add chicken stock. Cook for few minutes. Add to the chicken and mix. Add tomato puree, salt, pepper powder, crushed pepper and cook.
In a pan heat a tablespoon of oil. Add chopped onions, diced mushrooms, diced capsicums, diced tomatoes and sauté.
Add fresh cream and the sautéed vegetables to the chicken. Mix.
To serve un-mould the rice in a serving plate. Put the cooked chicken in the centre. Garnish with potato matchsticks and serve immediately.

Recipe: Gool Guppay

Recipe: Gool Guppay

Ingredients For Gool Guppay:



Water
1\2 cup

Semolina (suji), fine
2 cups

For Khatta Pani

Red chili powder
1\2 teaspoon

Bunch mint leaves
1\2

Bunch coriander leaves
1

Cumin seeds
1 teaspoon

Salt
As per taste

Salt, black (kala namak)
1 teaspoon

Water
2-3 glasses

Green chilies
2-3

Ginger, fresh or dry (sonth)
1\2 inch piece

Tamarind, remove seeds
4 ounces

Stuffing:

Chick peas, soaked overnight
1 cup

Potatoes
2-3 medium

Plain yogurt
2 cups



Method:
Mix sujji and water and kneed into hard dough. Cover the dough with a wet cloth and keep aside for at least 3 hours. Knead again until smooth and elastic. Divide the dough into four pieces. With a rolling pin Flatten each piece into a VERY thin sheet and cut into 2 inches circles with a cookie cutter.
Heat oil in a deep frying pan. Deep fry each circle until it is puffed and golden in color.
Blend all the ingredients for the dip together in a blender for few seconds and strain into a large serving bowl and adjust the seasoning with salt and chili powder. Discard the solids.
Boil the chick peas and potatoes. Cut the potatoes into small dices.
Put the chick peas, potatoes, yogurt, and sweet Imli chutney in separate serving dishes.
Serve gool guppay with sweet imli chutney, peas, potatoes and yogurt.
Now if you are new to this world famous Pakistani snack and not sure how to have it then here is how to eat them.
Get hold of a gool gupa, make a hole on the top by pressing it with your thumb. Stuff in some chick peas and potato, dip it in khuta pani and umm... yummy yummy!
You can also try with sweet dip and yogurt but I prefer with khuta pani.

This recipe serves 6 people.
Preparation Time: 20 minutes.
Cooking Time: 40 minutes.

Recipe: Cholay

Recipe: Cholay

Ingredients:



Onions, chopped
2 nos.

Potatoes
2 nos.

Tomatoes
2 nos.

Coriander powder
1 tbsp.

Cumin powder
1 tbsp.

Red Chili powder
2 tbsps.

Dry mango powder(Amchur)
1 tbsp.

Garam masala powder
1 tbsp.

Soda bi-carb
1/2 tsp.

Black pepper powder
1/2 tsp.

Ghee
3 tbsps.

Salt
To taste

For garnishing

Tomatoes
2 nos.

Ginger
1 inch

Coriander leaves
2 tbsps.

Green chili
1 no.



Method:
Soak the chana for at least six hours. Drain.
Peel and chop the onions. Peel and quarter the potatoes. Wash and quarter two tomatoes and make slices of the remaining.
Peel and make juliennes of the ginger. Clean, wash and chop coriander leaves. Wash and slit the green chilies.
Add water and 1/2 teaspoon of soda bi-carbonate to the chana and cook in a pressure cooker till done. Take care the chanas do not get mashed.
Heat the ghee in a vessel and fry the potatoes until soft. Drain.
In the same ghee, add the onions and sauté till pink.
Add the dhania-jeera powder and red chili powder and fry again.
Add the boiled chanas and salt.
After five minutes, add the garam masala powder, amchur powder and black pepper powder and cook for two minutes.
Add the potatoes and tomatoes and cook for another two minutes.
Garnish with chopped coriander leaves, slit green chilies, slices of tomatoes and ginger juliennes.

Recipe: Chicken Tikka Masala

Recipe: Chicken Tikka Masala

Ingredients:



Boned and skinned chicken breasts
1 1/2 pounds

Lowfat yogurt
2/3 c plain

Fresh ginger root grated
to taste

Crushed
2 cloves garlic

Chili powder
1 t

Ground coriander seeds
1 t

Salt
to taste

Lime juice
2 tbs

Oil
2 tbs

Lime slices
for garnish

Serves
4



Method:
Rinse chicken, pat dry with paper towels and cut into 3/4" cubes. Thread onto short skewers. Put skewered chicken into a shallow non-metal dish. In a small bowl, mix together yogurt, gingerroot, garlic, chile powder, coriander, salt, lime juice and oil.
Pour over skewered chicken and turn to coat completely in marinade. Cover and refrigerate 6 hours or overnight to allow chicken to absorb flavors.
Heat grill. Place skewered chicken on grill rack and cook 5 to 7 minutes, turning skewers and basting occasionally with any remaining marinade. Serve hot, garnished with lime slices.

Recipe: Chicken Jalfrezi

Recipe: Chicken Jalfrezi

Ingredients:



Ghee
1 tablespoon

Chicken thigh fillets, trimmed and halved
750g

Onion, sliced
1 large

Green capsicum, seeds and membrane removed, sliced
1

Red capsicum, seeds and membrane removed, sliced
1

Green chilli, chopped
1

Cloves garlic, chopped
2

Grated ginger
2 teaspoons

Ground cumin seed
1 teaspoon

Ground coriander seed
1 teaspoon

Garlic paste
1 tsp.

Ground garam masala
¼ tsp.

Haldi powder
½ tsp.

Dhuniya powder
½ tsp.

Salt according
to taste

Crushed tomatoes
1 tin

Water
½ cup

Green chilli, sliced,
for garnish

Coriander sprigs
to garnish



Method:
Heat ghee in a medium sized heavy based frying pan. Add chicken and cook until browned on each side, but not cooked through. Remove and set aside.
Add onion and cook over low heat until soft and golden. Add capsicums and cook a further couple of minutes.
Add chilli, garlic and ginger. Cook for thirty seconds. Add cumin, coriander and curry paste.
Add tomatoes and water and simmer for 5 minutes. Return chicken to the pan and season with salt. Cook, stirring for another couple of minutes, until chicken cooks through.
Serve, garnished with coriander, with rice.

Serving size: Serves 8
Cooking time: More than 1 hour

This is an Pakistani dry chicken curry with onions and capsicums.

Recipe: Vanila Ice Cream

Recipe: Vanila Ice Cream

Ingredients:



Heavy whipping cream
2 cups

Half-and-half cream
2 cups

White sugar
3/4 cup

Vanilla extract
1 tablespoon


Method:
In a large bowl, combine the heavy cream and the half and half.
Gradually whisk in the sugar until blended.
Whisk in the vanilla.
Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
Whisk the mixture to blend and pour into the canister of an ice cream maker.
Freeze according to the manufacturer's directions.
Eat at once or transfer to a covered container and freeze up to 8 hours.
Texture Tips
Many people experience problems with their homemade ice cream becoming grainy or full of unpleasant ice crystals. Luckily, there are two easy and effective steps you can take to improve the texture of every batch of ice cream. The first is to heat the milk or half-and-half to a gentle simmer, or approximately 175 degrees F (79 degrees C), before using it in your recipe. This step will be automatic if you're making a custard style ice cream, since you need to cook the mixture anyway, but any milk or half-and-half (no need to heat heavy cream, yogurt or sour cream) that goes into Philadelphia style ice cream will create much smoother ice cream after it has been scalded. The second thing you should do with your ice cream mixture is to "age" it in the refrigerator for at least four hours, but up to 24 hours. A mixture that has been aged will result in ice cream with a smooth and full-bodied texture.

Recipe: Yakhni Pulao

Recipe: Yakhni Pulao

Ingredients:



Mutton
1/2 kg

Cloves of garlic
2-3

Ginger
1

Black papers
4-5

Cinnamon stick
2-3

Bari ilaichi
3

Choti ilaichi
2

Zeera
1 tsp

Whole medium onion
1

Each of ginger/garlic paste
1 tsp

Salt
to taste

Sabut zeera
1 tsp

Cinnamon stick
2

Rice
4 cups

Yakhni
5 cup

Onions
2 medium sized

Green chillies (optional)
3


Method:
Put all the ingrediants in left column in a malmal kapra and put in a utensil/ pressure cooker with 6 cups of water and mutton and let it cook till the mutton becomes tender and then drain the yakhni and put it aside.
Now put oil in a pan and put onions and fry till it is golden brown now put mutton in it and bunofy it with ginger garlic paste and add salt, zeera, cinnamon stick and green chillies and let it cook for 15-20 min now add presoaked rice with 5 cup yakhni and let it cook and then keep it on dum for 5 min on high flame and 10 min on low flame.

Recipe: Korma

Recipe: Korma

Ingredients:



Mutton or chicken
1 kilo

Bari illaichi seeds
4

Small illaichi
8

Cloves
8

Whole black pepper
8

Dhuniya powder
1 1/2 tsp

Medium sized onions
5-6

Salt according
to taste

Garlic paste
1 1/2 tbs

Ginger paste
1 tbs

Yogurt
4-5 tbs

Chili powder
1tsp

Oil
4 tbs

Jaifal (nutmeg)
1 pinch

A few drops of Khewera essence



Method:
Slice the onion finely and fry in the oil on very low flame till they are golden-brown.
Remove the fried onion from the oil and keep aside.In the oil add all the spices (except the nutmeg) with a little water to prevent burning.
Mix well.Add the meat and mix well with the spices.
When the water of the meat has dried,add 2-3 glasses of water (1 glass enough for chicken).
By now the fried onion would have cooled and turned crisp.
Crush it and add it to the pot.
Cover and cook on low flame till the meat is tender.
When the meat has softened and the gravy has acquired the desires consistency,add a pinch of jaifal and a few drops of khewera essence and remove from heat.
Garnish with chopped ginger.
Serve hot with naan.

Recipe: Nihari

Recipe: Nihari


Ingredients:

1 kilogram of Beef (with bones)
(Ask for Nihari meat at the butcher shop.)
3 medium Onions (thinly sliced)
2 tbsp. of All-Purpose Flour (Maida)
1 small piece of Dry Ginger (Sounth)
2 Small White Cardamoms (Choti Safaid Ilaichi)
2 Bay Leaves (Tezz Pattay)
1 Cinnamon Stick (Dal Cheeni)
2 tsp. of Garam Masala Powder
2 tbsp. of Aniseeds/Fennel Seeds (Sounf) (grounded)
1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
2 pinches of Nutmeg
1/2 tsp. of Turmeric Powder (Haldi)
Salt (to taste)
1 small piece of Black Salt (Kaala Namak)
1 tbsp. of Garlic Paste (Pisa Lasan)
1 tbsp. of Ginger Paste (Pisi Adrak)
1/2 cup of Plain Yogurt
1/2 cup of Clarified Butter (Ghee) or Cooking Oil

Ingredients For Garnishing:

1 medium Onion (sliced, fried to brown and dried) (or a cup of ready-fried onions)
3 Green Chillies (Hari Mirch) (chopped)
1 (2" piece) of Ginger (Adrak) (cut in strips)
A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)

Method:

1) In a pot, heat the clarified butter or cooking oil. Once the oil gets hot add in the 3 sliced onions. Turn the stove down to medium. Fry the onions to golden brown. Remove from oil and put the onions on a paper towel to absorb any excess oil. Crush the onions.

2) Add the meat and garam masala powder (whole spices), plain yogurt, ginger paste, garlic paste, salt, red chilli powder, bay leaves, cinnamon and turmeric powder, continuously fry by stirring until the oil separates.

3) Add in the nutmeg, cardamoms, aniseeds and black salt. Stir, add in enough water to cover meat and cook on low heat covered for 2 to 3 hrs.

4) Once the meat is cooked and tender, add in the flour and cook on low heat for about another 10 minutes.

5) Garnish with coriander/cilantro leaves, fried onions, green chillies and ginger strips.

Serving Suggestions: Serve Hot With Chapati Roti or Nan
Preparation Time: 3-4 Hours
Degree of Difficulty: Medium
Recipe Category: Main Course Mutton/Beef/Lamb
Recipe Ethnic Group: Pakistani

Recipe: Mutton Fry

Recipe: Mutton Fry


Ingredients:

Mutton - 300 gms
Onion - 1
Tomato -1
Clove - 2
cinnamon -2
cardamom - 2
Ginger & garlic paste
Garam Masala powder- 3 tsp
Chicken Masala powder - 3tsp
Red chilies - 4
Coriander powder - 3 tsp
pepper - 1 tsp
Coriander leaves
Mint Leaves

Method:

Heat a pan and add the cut onions, ginger & garlic paste, Pepper, coriander powder, cloves, cinnamon cardamom,red chillies. Fry them well

Preparation:

Heat 200 gms of oil in a pan, add the cut onions a

Add the tomatoes, after the tomatoes are well fried add the cut Mutton, fry them add the paste & salt.

And let the Mutton cook well with the water in the paste and the water from the tomato.

Reduce the flame and let the chicken cook for 40 minutes.

Add the garam Masala and chicken masala powder, red chilli powder.

Then add the mint leaves and coriander leaves .

Let the paste simmer and blend with the mutton , that's very important that there should be no extra water .Always cook the mutton in a low flame.

Recipe: Aloo Ki Tikiyan

Recipe: Aloo Ki Tikiyan


Ingredients:

For Filling
4 big potatoes
1 onion, finely chopped
5-6 green chilies, chopped
1/2 cup cilantro leaves, chopped
4 teaspoons masala or 2 teaspoons red chili powder
1 teaspoon onion seeds (kalongi)
1 teaspoon zeera powder (Cumin powder)
1 teaspoon fresh grated ginger (optional)
1 tablespoon lemon juice (optional)
salt

For Batter
1 cup white flour
1 teaspoon sea salt
2 tablespoons oil
1 pinch baking soda
water, for making the batter

Method:
Peel and boil the potatoes until soft.
Mash the potatoes and add the masala or spices, onions, cilantro, chilis and add ginger and lemon juice if desired.
Form the mixture into small patties.
Mix the white flour with the salt, baking soda, oil and water to make a thick batter.
Heat oil in a pan.
Dip patties into the batter and fry at least 5 minutes on each side, until golden brown.

8 servings
35 minutes 15 mins preparation

Recipe: Fruit Chaat

Recipe: Fruit Chaat


Ingredients:

2 apples
2 pears
2 oranges
3\4 cup fresh pomegranate seeds
1 cup white seedless grapes
1 cup red seedless grapes
1 big mango
3 bananas
2 tsp. salt
1\4 cup sugar
3\4 level tsp. chili powder
2 tsp. chaat masala
juice of 2 lemons
juice of 2 oranges

Method:
Cut apple and pears into medium sized chunks. Peel the oranges and cut each segment into half. Cut grapes into half. Peel the mango and cut into small cubes. Peel bananas and slice into thick slices.
Place all the prepared fruits into a large bowl. Sprinkle on the salt, sugar, chili powder and chaat masala. Pour the lemon juice and orange juice over the ingredients and really mix it well with a spoon.
Cover and chill slightly before serving.

Recipe: Dum Ka Keema

Recipe: Dum Ka Keema


Ingredients:

1 kg. lean Mince ( beef or lamb)
3 medium onions, skinned and thinly sliced
1 cup oil
1 tbsp. ginger paste
2 tbsp. unripe green papaya (ground)
1 tsp. garam masala
1 1\2 tsp. salt
7-8 whole red chilli
2 tbsp. yogurt
1 piece coal
2 tbsp. freshly chopped green coriander
1 tsp. finely chopped green chillies
1 tbsp. roasted chick pea flour

Method:
Heat oil in a heavy based sauce pan. Add onions and stirring frequently, fry for 8-10 minutes to a light golden color. Remove onions from oil and fry the whole chillies just for a moment, otherwise they will burn. Reserve the oil and put the onions and whole chillies in a chopper or food processor and blend to a smooth paste without using water.
Thoroughly wash the mince and squeeze out any water.
Put the mince in a bowl. Add onion paste, ginger paste, salt, garam masala and yogurt. Knead the mixture really well for a few minutes with your hands until it is smooth.
Cover and leave to marinate at room temperature for about 3-4 hours or overnight in the refrigerator. One hour before cooking mix in the ground papaya.
Put the charcoal over medium flame, wait until the coal is fully red and is covered by white ash.
Meanwhile place the mince in a metal pan. Make a well in the center. Put a small piece of aluminum foil in it. Place the burned coal over it and put 2-3 drops of oil on it. Cover it at once with a tight fitting lid and put aside for 20-25 minutes.
Take out 1\2 cup of oil from the reserved oil. Reheat the oil in a heavy based pan. Discard the charcoal and fry the mince over low heat for 4-5 minutes. Cover with a tight fitting lid and cook for 15-20 minutes or until all excess moisture has absorbed.
Transfer to a serving dish and decorate with onion ring, green chilli and coriander leaves.
Serve hot with Roti or Nan

Recipe: Fried Mutton Kidneys

Recipe: Fried Mutton Kidneys

Ingredients:



Mutton kidneys
12 (each cut into half)

Red chilies
½ tsp (coarsely ground)

Black pepper
½ tsp (ground)

Ginger and garlic paste
1 tbsp

Salt
to taste

Fresh coriander
1 bunch (finely chopped)

Lemon
2

Cooking Oil
½ cup


Method:
Rinse the kidneys thoroughly with salt and garlic water.
Heat oil in a frying pan until it is very hot, then add kidneys, ginger and garlic paste and salt to it.
Quickly cover the frying pan because the kidneys will immediately splutter.
When the water has evaporated add all the spices and stir until it gives off aroma (this indicates that the spices have been roasted).
Squeeze lemon juice on it, cook for a minute.
Remove from heat and serve.

Recipe: Keema Walay Nan

Recipe: Keema Walay Nan

Ingredients:



White flour, maida
6 cups

Milk powder
6 teaspoon

Evaporated milk
1 cup

Sugar
6-7 teaspoons

Oil or margarine
200 grams

Baking powder
2 teaspoon

Yeast
3 teaspoon

Egg
1

Meat, mince
1 kg

Ginger paste
1 tablespoon

Red chili powder
2 teaspoon

Salt
1 teaspoon

Garam masala powder
1.5 teaspoon

Anardanna, ground
2 tablespoon

Coriander seeds, ground
1 teaspoon

Onion, finely chopped
2 medium

Green chilies
4-6

Coriander leaves, chopped
1/2 cup



Method:
Mix all the ingredients and knead well until the dough is very smooth about 5-10 minutes.
With oily hands put the dough in a bowl. Cover with a damp cloth or polythene bag and leave in a warm place to rise for about 3 hours or until the dough has doubled in size.
Mean while prepared the stuffing. Put the mince and all the ingredients for the stuffing in a bowl and knead the mixture really well for a few minutes with you hands.
Knead the dough for another minute or two then divide the dough into 8-10 equal parts. Shape each potion into a smooth ball.
Lightly grease several baking sheets.
On a floured surface, roll out the ball to about 3 inches in diameter and place it on the palm of you hand. Place good amount of mince mixture in the centre and carefully fold up the edges to completely cove the filling. Press the edges taught together to seal.
Dip the stuff ball in dry flour and roll out into a round about 6 - 7 inches in diameter.
Bush the nan with a little cold milk and place in a hot oven at 200C (400F) for 10- 15 minutes until the top is golden in color.
Remove the nan from the baking sheet and serve at once.
serve with yogurt and mint chutney.
Roll out into flat round shape and make sure it is as thick as a pizza's crust.
Bake in oven at 350' and take it out when it is light brownish color.
Try our simple Nan or may be Ghobi ka Paratha.

This recipe serves 6 people.
Preparation Time: 20 minutes.
Cooking Time: 40 minutes.

Serving Options:
Serve Hot
Try Raita with this dish.

Recipe: Minted Rice

Recipe: Minted Rice

Ingredients:



Basmati rice
1 cup

Cooking Oil
2 tsp.

Bay leaf
1

Water
2 cups

Finely chopped fresh mint leaves
1 tbsp.


Method:
Wash the rice and keep aside.
Heat Cooking Oil in a medium saucepan over medium heat.
Add the bay leaf and fry it, stirring constantly for 2 minutes. (This will flavor the oil.)
Remove from heat.
Carefully add the water to avoid splatters.
Bring to a boil, and then stir in the rice.
When the water boils again, stir, reduce the heat, cover the pan, and simmer gently for 45 minutes, or until the liquid is absorbed.
Remove from heat and stir in the mint.
Cover and let stand for 5 minutes.
Fluff the rice with a fork before serving, and remove the bay leaf.

Recipe: Buttermilk Doughnuts

Recipe: Buttermilk Doughnuts


Dry Ingredients:

1 1/2 cups all purpose flour
1/2 cup sugar
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt



Liquid Ingredients
1/2 cup buttermilk
2 large eggs
1/2 tsp vanilla

Melted Ingredients
2 tbl melted butter

Additional flour to form ball of dough and to dust work surface
Approximately 1/2 cup flour

Sugar Mixture to Coat Doughnuts
1/2 cup powdered sugar
1/2 cup granulated sugar

8 cups of peanut or other vegetable oil for frying doughnuts

Method:

1. Preheat approximately 8 cups of peanut or vegetable oil in heavy bottomed, deep pot to 365 F. (Use candy thermometer to determine oil temperature)

2. Combine dry ingredients in large mixing bowl.

3. In separate bowl, combine liquid ingredients (buttermilk, eggs & vanilla) and mix well.

4. Blend buttermilk mixture and melted butter into dry mix until dough is formed. The dough will be very sticky. (Sticky dough makes very light doughnuts.)

5. Let dough stand in bowl for approximately 5 minutes. NOTE: This allows dough to rise and absorb some of the moisture.

6. Sprinkle approx. 1/4 C flour over work surface. Turn dough out onto floured surface.

7. Sprinkle 1/4 C additional flour over dough. Do not mix flour into dough. (See image with asterix above.)

8. With hands or rolling pin gently press dough into rectangle (9"x7") approximately 3/4" thick. Add additional flour if dough surface becomes sticky.

9. Use cookie cutter to make doughnut rounds. Place tip of knife in center and gently swirl to create hole in middle of each doughnut. Dust finger tip with flour and poke it through opening swirling to increase size of hole.

10. Fry doughnuts in small batches for about 45 seconds on each side or until golden brown. NOTE: While frying first side, doughnut dough expands and splits on top. When doughnut bubbles & rises to top, turn over to fry other side. Once golden brown, transfer to paper towels and allow to cool until just warm.

11. Combine powdered sugar and granulated sugar in bowl. Toss doughnuts individually in sugar to coat.
Enjoy while still warm but eat in moderation!

Yield - approx. 12-16 doughnuts
(approx. 3" diameter)

NOTE: Before beginning, read through the entire recipe in order to familiarize yourself with the steps.

Recipe: Dahi Boondi

Recipe: Dahi Boondi

Ingredients:



For Boondi: (phulki)


Basin (gram flour)
3\4 cup

Bicarbonate of soda
1 level teaspoon

Salt
1 teaspoon

Chilli powder
1\2 teaspoon

Oil
deep frying

For Assembly:


skinned Onion
thinly sliced

Tomatoes, diced
2 medium

3 - green chilies
Chopped

Boiled and cubed potatoes
2-3 medium

Salt
1 teaspoon

Red chili powder
1 teaspoon

Garam masala
1 teaspoon

For Yogurt Sauce


Plain yogurt
500 grams

Salt
1\2 teaspoon

Garlic (crushed)
1 clove



Method:
Sift the basin, bicarbonate of soda, chili powder and salt into a bowl. Make a slight well in the centre, add 1\2 cup of water and beat well with a wooden spoon or electric beater. Add enough water a little at a time to make a batter the consistency of thick cream. (The batter should be thinner than pakora batter.) The mixing should be done as quickly and lightly as possible. Leave to rest for 15 minutes.
Heat oil in a karahi or deep fryer. Test the temperature by dropping a small amount of batter into the hot oil. It should rise to the top at once.
Pour batter in polythene bag and hold it like a piping bag, make about 3mm hole at the base. Pipe boondi into hot oil. Alternatively hold a perforated spoon over the hot oil. Pour the mixture little by little on the perforated spoon to make boondi. Fry to a golden color, turning once or twice. Remove with a slotted spoon, drain on absorbent kitchen paper and then soak the boondi in plenty of warm water for few minutes. Press the boondi between the palms carefully to squeeze out the water.

Assembly:
Place the boondi, potatoes, tomatoes, green chilies and onions in a glass serving dish, Sprinkle salt, chili powder and garam masala over the boondi mixture and mix gently to coat the spices.
Whisk yogurt with 1\4 cup water, salt and garlic to make a smooth paste and pour evenly into the boondi mixture and stir gently.
Garnish with Chat Masala and Sweet Imli Chutney.

This recipe serves 6 people.
Preparation Time: 15 minutes.
Cooking Time: 15 minutes.

Serving Options:
Serve Hot