Make a solution of salt & water. Strain and keep aside .

Deep fry the fish pieces in oil till its cooked and keep aside.

Fry the 4 pods of peeled Garlic,ginger and the slit green chillies and keep them aside as well.

Grind the rest of the ingredients…Jeera,Methi, mustard,Dhaniya powderremaining garlic in a little bit of vinegar to a fine paste.

In a huge frying pan, pour some oil, about 3-4 tbsp , Add some mustard seeds when it splutters, Add the chilli solution, keep on low flame.After 2 minutes add the ground masala, salt solution and the vinegar and let this boil for about 5 minutes.Add the sugar, Poppy seed paste and cook for another 5 minutes stirring occasionally .Add the fish pieces, the fried green chillies, garlic and ginger pieces. Mix well & take it off the fire . Tye a cloth over the dish and keep it over night and allow the fish to soak in the masala . Taste the next morning and add the necessary spices if its not enuff and bottle it and keep for a week before using it with your mea

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1/2 Kg chicken on the bone cut into medium sized pieces (about 1 1/2 inches.).
1 1/2 cups basmati rice, soaked .
3 medium onions
2 tsps ginger paste
2 tsps garlic paste
oil for deep frying
1 cup drained yoghurt
1/2 tsp red chilli powder
salt to taste
3 tbsp ghee
1/2 tsp cumin seeds (Jeera)
3 green cardamom
1 inch cinnamon
5 cloves
5 black peppercorn
10-12 cashewnuts
3 medium tomatoes chopped
1/2 tablespoon coriander powder (dhaniya)
3/4 tsp roasted cumin powder (Jeera)
a few saffron threads
1 cup malai (cream)
1 cup milk
10-12 raisins(kishmish)

Method:

1) Marinate chicken in yoghurt, one teaspoon of ginger paste and one teaspoon garlic paste,half a teaspoon of red chilli powder, salt to taste . Keep aside for half an hour or more.

2)Slice 2 onions thin and chop the other onion small.

3)Heat oil in a kadai n deep fry the sliced onions till a deep brown , drain n keep aside.

4)Heat ghee in a pan, add the Jeera(cumin) seeds to it, when it changes color , add cardamom, cinnamon , cloves,whole peppercorn. Saute till fragrant. To this add the onions and saute till onions turn reddish in color.
Add the remaining ginger paste, garlic paste and saute till slightly reddish. Add cashew nuts and saute till it turns golden brown.

5)Stir in the chopped tomatoes and a little water along with the coriander powder and Jeera powder and the remaining chilli powder and let cook till all the oil seperates.

6) Add the marinated chicken and saute over high flame for about 3-4 minutes. Mix together the cream, milk and saffron and add this mix to the pan along with the chicken.

7) Stir in the rice and check the taste for salt and spice . Stir it well and cover n cook till done . Add the raisins and the deep fried onions , Mix well and serve Hot .

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• 1 small onion, roughly chopped
• 1 medium garlic clove, finely chopped Half inch ginger, finely chopped
• 2 tsp coriander powder
• 2 tsp cumin powder
• Half tsp chilli powder
• Half tsp garam masala
• 1 tomato, roughly chopped
• 1 tin of chick peas, 400-500gms, drained and rinsed
• 1.5 tbsp of sunflower oil
• 1 cup water
• Salt to taste

Method:

1. Heat the oil and when hot add the chopped onion. Fry on a high heat until it is translucent.
2. Then add the ginger and garlic and fry until the whole mixture starts turning brown.
3. Add all the masala powders, bar the garam masala. Fry for five minutes on high and then add half a cup of water. The masala mixture will bubble up. Let it cook until the water dries up.
4. Then add the chopped tomato and fry for five minutes until the tomatoes disintegrate. When they do, lower the flame and simmer for 5 minutes until you can see the oil coming out from the sides of the mixture. It may not come through little holes in the mixture because of its thickness. When the oil shows up, add the rinsed chick peas.
5. Give it a good stir, add the remaining water, the garam masala powder and simmer until you can see oil appearing on the surface of the gravy and the mixture starts smelling of chick peas rather than pungent masalas.
6. Add salt to taste.

Chana Masala

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• Eggs  : 4

• Flour : 2 level cups

• Sugar : 2 cups powdered

• Butter : 1 cup.

• Baking powder : 2 tsps

• Scraped coconut : 2 cups.

Method :

Mix everything as for other cakes and bake at 180 degrees C  or 350 degree F for about 25 to 30 minutes until done.

Coconut Cake

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Dry Cake: (when it crumbles)Too much baking powder or flour, Not enough of fat or liquid or you may have left it too long in the oven to bake.

Sunken Cake: ( the middle sinks in) Too much of liquid, Too much of baking powder , sugar , too little flour, Oven door slammed or cake moved doing baking or removed from the oven too soon.

Peaked Cake: ( the center rises too high) Insufficient butter or oil, less of baking powder or soda, Too much of flour or the oven temperature kept too high.

A badly cracked top : The oven is too hot, The cake tin too small, too much of flour or too little liquid.

Fruit sunk to the bottom of the cake : ( for fruit cakes) Fruit not properly dried or coated with flour. Cake mixture too thin  or the fruit added before adding the flour.

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• 1 lb lean (at least 80%) ground beef
• 2 cups thinly sliced celery (3 1/2 medium stalks)
• 1 medium red bell pepper, coarsely chopped (1 cup)
• 1 can (8 oz) sliced water chestnuts, drained
• 1 bottle (12 oz) teriyaki baste and glaze
• 2 cups coleslaw mix (shredded cabbage and carrots)
• 3 cups chow mein noodles

Method:

1. In nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until beef is cooked through and no pink remains. Stir in celery and bell pepper. Cook 3 to 4 minutes, stirring frequently, until vegetables are crisp-tender; drain.
2. Stir water chestnuts and teriyaki glaze into beef mixture. Cook about 2 minutes, stirring frequently, until hot and bubbly. Remove from heat.
3. Stir in coleslaw mix. Serve over noodles.

Ground Beef Chow Mein

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• 1 kilogram of Chicken (cut into pieces)
• 3 large Tomatoes (finely sliced)
• 4 medium Onions (peeled & finely sliced)
• 6 Green Chillies (Hari Mirch) (more or less may be used depending on taste preference.)
• 1 ½ tsp. Fennel Seeds (Sounf)
• 1 ½ tsp. Mustard Seeds (Rai)
• 1 ½ tsp. Cumin Seeds (Sufaid Zeera)
• 1 ½ tsp. Nigella Seeds (Kalonji)
• Red Chilli Powder (Pisi Lal Mirch) (to taste)
• Salt (to taste)
• ¼ tsp. Turmeric Powder (Pisi Haldi)
• 1 tbsp. Ginger Paste (Pisi Adrak)
• 1 tbsp. Garlic Paste (Pisa Lehsan)
• 250 grams of Plain Yogurt
• Lemon Juice (of 1 large lemon)
• 2 tbsp. of Cooking Oil

Method
1. Heat oil in a heavy based pan on medium heat. Add onions and fry (stirring occasionally) until golden brown. Add tomatoes and saute until they are well soft.
2. Add in the chicken pieces, plain yogurt , ginger paste, garlic paste, salt, red chilli powder and turmeric powder. Mix and cover pot and let it cook on low heat until the chicken is half done.
3. Seperately put a frying pan on stove on medium heat and roast the mustard seeds, cumin seeds, fennel seeds and nigella seeds in a dry pan. (Do not use oil.) Roast these seeds until the cumin turns brown.
4. Take 2 teaspoons of this roasted mixture and set it aside. Grind the rest of it in a grinder to a fine powder. Then add the turmeric powder to this grinded powder and make it into a thick paste by adding the lemon juice. Now stuff this paste into the green chillies and set them aside.
5. Add the remaining paste to the chicken and sprinkle the roasted mixture over the chicken and further cook the chicken until it is well done. Then add the stuffed chillies to the chicken and cook on very low heat for another 5 minutes.

Achari Chicken

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• Maida (flour) 180 grams.
• Butter 150 grams
• Sugar 200 grams powdered.
• Baking powder ½ tsp.
• Salt ½ tsp .
• Cocoa 4 tbsps
• Nescafe (instant coffee) 2 tbsps
• hot water 100 ml
• Eggs 2
• Vanilla essence 1 tsp
• Soda-bi-carb ½ tsp
• Vinegar 1 tsp

Method:

1. Preheat the oven to 350 deg F. Grease & dust a baking dish.
2. Dissolve the Nescafe & cocoa in the hot water. Sift maida , salt, soda & baking powder. Cream the butter with sugar. Beat the eggs, add vinegar , vanilla essence & add the butter. Add maida & the Nescafe mix. Mix well with the hand blender or cut & fold & mix well. Pour into the baking dish.
3. Bake in the preheated oven at 350 deg F for 25 minutes or till done. Put a knitting needle or a toothpic in the middle of the cake .It should come out clean & non sticky .Then it is done.
4. Sprinkle Castor sugar over the done cake to get a glazed look.

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• 2 cups   whole wheat flour

• 1/2 cup  moong daal

• 1/2 cup channa daal

• 1 cup minced meat

• 3 cardamoms crushed

• 6 peppercorns

• 4 cloves

• 1/2 tsp cummin seeds

• ½ tsp Garam masala

• 2-3  Finely cut green chillies

• Oil for frying

• salt to taste

Instructions
1. Soak the daals overnight.
2. Drain and grind to make a paste.
3. Rub a little ghee into the flour and salt. Gradually mix in enough water to make stiff dough.
5. Grind the cloves, peppercorns, cardamoms and cummin seeds.
6. Heat a teaspoon of ghee and fry the daal paste, ground masala and salt. Then fry minced meat adding a bit of salt, garam masala and green chillies to it.
7. Knead the flour dough and divide into balls. Flatten and put in a portion of daal and minced meat filling.
8. Close up and roll out into thick round puris.
9. Deep fry in oil till it bgins to turn golden.
Note: Serve with any kind of chutney

Kachoris

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Instructions
1. Wash the dry fruit and soak in a little milk for 3-4 hours.
2. In a pot add milk, sugar and ilaichi seeds and simmer on low heat until it starts to thicken.
3. Add the vermicelli and keep cooking till it softens.
4. Add the presoaked dry fruit and cook for 5 minutes and just before removing from heat add the kewra essence.
5, Can be served hot or chilled.

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