Jal Zeera (Jal Jeera) Recipe

Ingredients:
  • Cumin Seeds – 2 tsp
  • Tamarind Concentrate – 1 tbsp
  • Hot water – 600 ml
  • Brown Sugar – 6 tbsp
  • Red Chilli powder – 1/2 tsp
  • Black Salt/Kala Namak - 1 tsp
  • Cilantro - few, finely chopped
  • Mint Leaves – few, finely chopped
Method:
  • Dry roast the cumin seeds in a small pan. When they turn dark, grind them into a fine powder and reserve.
  • Dilute the tamarind concentrate in water and add to it the rock/sea salt, sugar, chilli powder and reserved cumin powder and mix it well.
  • Let it cool and stir in the coriander leaves.
  • Pour this mixture into a small jug and let it chill in a refrigerato
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Chicken with Lemon Sauce Recipe

Ingredients
  • 2 boneless, skinless chicken breasts, halved
  • 5 teaspoons all-purpose flour, divided
  • 1/4 cup grated Parmesan cheese
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 2 eggs
  • 2 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 3/4 cup chicken broth
  • 1/2 cup apple juice
  • 1 tablespoon lemon juice
  • 1 tablespoon minced fresh parsley
Directions
  1. Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine 4 tablespoons flour, Parmesan cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. In another bowl, beat the eggs. Dip chicken into eggs; coat with flour mixture.
  2. In a large skillet, cook chicken in 1 tablespoon butter and oil over medium heat for 3-5 minutes on each side or until juices run clear. Remove and keep warm.
  3. In a small bowl, combine the remaining flour, salt and pepper; stir in broth until smooth. Add apple juice to the skillet, stirring to loosen any browned bits. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly.
  4. Stir in lemon juice; cook for 1 minute. Add parsley and remaining butter; cook and stir until butter is melted. Serve over chicken.
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Vegetable Kofta (Sabzi Ka Kofta) Recipe

Ingredients
  • For the Koftas
  • 1 1/2 cups frozen mixed vegetables, thawed
  • 2 slices bread
  • 1 1/4 cups mashed potatoes
  • 1 serrano pepper, finely chopped
  • 1 onion, chopped
  • 1 teaspoon minced fresh ginger
  • 1 tablespoon chopped cilantro
  • 1 teaspoon salt
  • vegetable oil, for deep-fat frying
For the Gravy
  • 2 tablespoons butter
  • 2 medium onions, chopped
  • 1 teaspoon minced ginger
  • 2 tablespoons minced garlic
  • 2 teaspoons ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon garam masala
  • 1/2 cup tomato paste
  • 3/4 cup milk
  • salt to taste
  • 1/4 cup cream (optional)
  • 2 tablespoons coarsely chopped cashews
Directions
  1. Boil the mixed vegetables till soft. Drain, and allow to cool to room temperature. When cool, chop fine and set aside.
  2. Moisten the slices of bread with a little water and squeeze out the excess. Stir together the vegetables, bread, mashed potatoes, serrano, onion, ginger, cilantro, and salt. Form into 8 balls.
  3. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  4. Fry the koftas in the hot oil until golden brown. Drain on paper towels, and allow to cool to room temperature.
  5. Make the gravy by melting the butter in a large saucepan over medium-high heat. Stir in the onions, ginger, garlic, ground coriander, turmeric, and garam masala; cook until the onions have softened. Mix in the tomato paste and cook for 5 minutes. Pour in the milk and season with salt; cook for 10 to 15 minutes more, stirring occasionally.
  6. To serve, reheat the koftas in the gravy. Garnish with the cream and chopped cashews.
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Sheer Khurma (Shear Khoorma) Recipe

Ingredients
  • 1 Cup vermicelli
  • 4 Cups full cream milk
  • 1 Cup suger
  • 3 Tbsln Ghee /clarified butter
  • 1 Cup sugar
  • 2 Tbspn chopped Pistachios
  • 2 Tbspn chopped Raisins
  • 2 Tbspn chopped Almonds
  • 2 Tbspn chopped Cashews
  • 2 Tbspn Dried coconut
  • 2 Tbspn chopped Dates
  • 1/4 Tspn kevara Essence
  • 1/4 Tspn Cardamom powder.
Directions

  1. In a deep dish heat milk and let it simmer in low heat untill its reduced to half the quantity that means 2 cups.
  2. Heat Ghee in a heavy bottom pan ,add the vermicilli and fry it for 3-4 minutes.
  3. Now add pistachios,almonds,chashews ,cocnut,raisins and dates and fry it for 2 minutes.
  4. Add the warm reduced milk to it and cook it for another 6 to 8 minutes.
  5. Add sugar and let it cook till the sugar dissolves completely.
  6. Add kevera essence just before removing it from gas.
  7. Serve it hot or chilled.
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Pasta Salad (Paasta Salaad) Recipe

Ingredients
  • 1 (8 ounce) package small seashell pasta
  • 2 eggs
  • 2 ounces cooked ham, cut into thin strips
  • 1 (10 ounce) package frozen English peas, thawed
  • 1 cup shredded Swiss cheese
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • green onions, chopped
  • 1 teaspoon prepared mustard
  • 1 teaspoon hot pepper sauce
  • 1 teaspoon paprika
Directions
  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Rinse under cold water, drain, and set aside.
  2. Meanwhile, place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water. Let cool completely, then peel and slice.
  3. In a large serving bowl, toss together the pasta, egg, ham, peas, and Swiss cheese. In a separate bowl, mix together the mayonnaise, sour cream, green onion, mustard, mustard, and hot pepper sauce. Stir until well blended.
  4. Pour 3/4 of the dressing over the pasta, and toss to coat thoroughly. Spread the remaining dressing evenly over the top of the pasta salad, all the way to the edge of the bowl. Sprinkle with paprika, cover tightly, and chill 4 hours, or overnight for best flavor.
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Seafood Platter (Seefood Plater) Recipe


Ingredients

Lobster tails 2
Scampi 6
Prawns 6
Shrimps 6
Crab legs 8
Shelled Oysters 8
Shelled Scallops 8
Breadcrumbs-60 gms
Garlic 2 tsp
Dry white wine 30 gms
Butter 90 gms
Lemon juice 3 tsp
Vegetable oil 2 cups
Cognac as required to flame seafood
Green asparagus spears 6
Lemon 1
Fresh tomato 1
Seafood cocktail sauce
Tartar sauce

How to make Seafood Platter

Give a fine incision along the middle of the cleaned lobsters and bend their tails back in butterfly style.
Clean and sell the scampis, prawn and shrimps properly.
Now wash all the lobster, scampi, prawns and shrimps under cold running water and dry thoroughly.
Extract the meat from the crab claws.
Remove the oysters and scallops from the shell and coat with breadcrumbs.
At first bake the crab meat with 1/3 teaspoon of garlic, 1 teaspoon lemon juice and half the white wine, in a moderate oven for 10-15 minutes.
After that, bake the lobster tails with 25 gram butter and 1 teaspoon lemon juice in moderate oven for 8-10 minutes.
Now melt 25 gram butter in a frying pan, add 1/3 teaspoon garlic and the remaining wine and place the scampi, prawns and shrimps and saute for 2 minutes, stirring continuously.
Deeply fry the scallops in hot oil until they turn golden.
Add the remaining butter, garlic and lemon juice to the scallops and transfer it to a small ovenproof dish and place in a broiler for 5 minutes.
Now fry the oysters in hot oil until golden brown.
Cut the whole lemon in half and remove the seeds.
Cut the tomato into wedges.
Steam asparagus spears for 5 minutes and plunge immediately into ice water.
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