Rab Ne Bana Di Jodi

Mango Lassi

Samosas with mango chutney and cilantro chutney

Vegetable Biryani

Chicken Vindloo

PaneerTikkaMasala

Plain Basmati Rice

Garlic Naan

Mango Kulfi

Kalakand

Alcohol

Wine—7—three white zinand four white

F and V

25 mangos

1 cauliflower

6 potatoes

Carrot sticks

French beans

12 green chiles

16 tomatoes

Yellow Onions

6 green peppers

8 Cilantro

8 mint

Fruit garnish for desserts

Deli/Organic

Ghee

Naan

Grocery

Tomato puree—6 cups

Green chili paste

Ginger Garlic paste

Cashews—2 small bags

Slivered almonds

Sugar

Chili Powder

Turmeric

Cumin

Coriander

Cumin seeds

Ginger

Basmati Rice

Chai tea

6 evap milk

12 sweetened condensed milk

Cardamom

Large and small plates, napkins, glasses, coffee cups

Meat

6 lbs. Ground Beef

25 Chicken breasts

Dairy

Milk for chai

33 cups plain yogurt

Dozen eggs

Small heavy cream

6 ricotta cheese

Freezer

Peas

1 bag mixed peas and carrots

6 packages puff pastry

6 16 oz. cool whips

Bakery

2 loaves white bread

VEGETABLE BIRYANI RECIPE

2 cups Basmati Rice
1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
150 gms Green Peas
3 Finely Sliced Onion
2 Finely Sliced Green Chillies
Salt to taste
1 tsp Red Chilli Powder
2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
4 Cloves (laung)
1/2 tsp Black Pepper Powder
4 Tomato
1/2 cup Yogurt (curd)
4 tbsp Vegetable Oil
1/2 tsp Mustard Seeds
3 tbsp Dry Fruits (cashew nuts, raisin)

  • Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.
  • Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.
  • Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.
  • Add salt and red chilli powder and stir.
  • Add fine chopped tomatoes and fry till they are properly cooked.
  • Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.
  • Add all the fried vegetables.
  • Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.
  • Take this vegetable biryani out in a rice serving dish.
  • Garnish with dry fruits and green coriander leaves.
  • Serve the vegetable (veg )biryani hot with raita and pickle.

CHICKEN VINDALOO RECIPE

Ingredients:

2 large onions
6 cloves garlic
1 tsp ground mustard
1 tsp ground turmeric
1 tsp ground ginger
1 cinnamon stick, crumbled
1 tsp chilli powder, or to taste
2 tsp ground cumin
6 cloves
2 tblsp white vinegar
1 tblsp brown sugar
90 gmsghree
1 1/2 kg chicken pieces

  • Roughly chop 1 onion, combine in a blender or food processor with garlic, mustard, turmeric, ginger, cinnamon, chilli, cumin, cloves, cinegar and sugar. Blend until smooth.
  • combine chicken in a bowl with spice mixture. Marinate for atleast 4 hours, preferably overnight.
  • Slice remaining onion. Meld ghee in a saucepan and sauté onion for 2 minutes.
  • Add chicken pieces. Reduce heat to low, cover, simmer for 45 minutes or until chicken is tender, stirring occasionally.

PaneerTikkaMasala - Restaurant Style

Paneer - 1lbs

Onion - 1 big ( cubed )

Tomato - 1 no ( cubed )

Capsicum / Green Bell Pepper - 1 no ( cubed )

Oil - 3 tblspn

Cashew nuts - 2 tblspn

Jeera / Cumin seeds - 1 tsp

Cumin / Jeera Powder - 1/2 tsp

Onion - 1 cup ( finely chopped )

Tomato puree - 1 cup ( see notes )

Ginger Garlic paste - 1 tblspn

Coriander powder - 1tblspn

Turmeric powder - a pinch

Sugar - 1 tsp ( see notes )

Maida / All Purpose Flour - 1/2 tsp

Kashmiri Red Chili powder - 2 tsp ( see notes )

GaramMasala powder - 1 tsp

Khoya / Mawa - 1tblspn ( see notes )

KasooriMethi / Dried Fenugreek leaves - 1tsp

Hung Curd / Thick Yogurt - 1 cup ( see notes )

Salt - to taste

Juice of half a Lime

Heavy Cream - 2 tblspn( see notes )

Coriander leaves - few ( for garnishing )

Instructions

  1. Cut all the vegetables ( onion, tomato and bell pepper ) and paneer in cubes and keep aside.
  2. Take a bowl add thick curd ( see notes ), 1 tsp of red chili powder, salt, kasoorimethi powder, lime juice and add little oil and mix well.
  3. To this marinade, add all the vegetables and paneer. Mix well and set aside for 30 minutes.
  4. Heat a non stick pan, add 2 tblspn ofoil. Now add marinated paneer and vegetables ( see notes ), cookon both the sides ( add the tomatoes alone at last because they tend to cook very fast than the onions and the bell peppers and you want the vegetables to be crunchy and not mushy

Once it is done, keep it aside .

  1. Now heat a pan, add oil, cumin seeds and the broken cashew nuts.
  2. Once the cumin seeds crackle, add the chopped onion, salt (add very little salt for the onions to sweat fast ), turmeric powder and ginger garlic paste. Saute well for a minute or two.
  3. Add 1/2 tsp of all purpose flour, mix well and cook for 3min.
  4. Now add the tomato puree (see notes ), coriander powder, sugar ( see notes ), salt, cumin powder and red chili powder. Mix it well and let it cook on a slow flame with the lid on, till you see the oil oozing out.
  5. Once it is done, add the khoya / masa and mix well. Add water as needed and bring it to boil.
  6. Then add the cooked paneer, vegetables and garamasala powder. Mix well.
  1. Now add the cream and cook for 3 minutes.
  2. Switch off the flame and garnish it with coriander leaves.

Mint Coriander Chutney Recipe

  • 1 cup fresh chopped mint leaves/pudina
  • 1 cup fresh chopped coriander/cilantro leaves
  • 1 green chilli ( add more chillies if you want the chutney to be spicy)
  • ½ inch ginger
  • 1 tsp cumin powder - optional (jeera powder)
  • 1 or 2 tbsp lemon juice - optional
  • salt or black salt or rock salt

In a mixir or blender grind all the above ingredients to a smooth paste using little water.

Mix salt in the chutney.

Keep the Mint Coriander Chutney in an airtight container in the refrigerator.

You can Serve this Mint Coriander Chutney with pakoras, samosas, chaat, chole, potato chips or other snacks.

Kulfi
/ Rated: /
Submitted By:simmig
Photo By:Leisha
Prep Time:20 Minutes / Ready In:8 Hours 20 Minutes
Servings:24

"Cardamom flavored frozen dessert made with condensed and evaporated milk, white bread and whipped topping. "

INGREDIENTS:

1 1/4 cups evaporated milk
1 1/4 cups sweetened condensed
milk
1 (16 ounce) container frozen / whipped topping, thawed
4 slices white bread, torn into
pieces
1/2 teaspoon ground cardamom

DIRECTIONS:

1. / Combine evaporated milk, condensed milk and whipped topping in a blender and blend in pieces of bread until smooth.
2. / Pour mixture into a 9x13 inch baking dish or two plastic ice cube trays, sprinkle with cardamom and freeze for 8 hours or overnight.