2 cups of mint leaves
20 green chillis
2" piece of ginger
lemon juice
1 Tablespoon of tamarind paste
1 Tablespoon of black salt
salt to taste
1 tablespoon of black cumin powder
Blend all ingredients in the blender
Add water to the concentrate to make the pani.
Tuesday, November 17, 2009
Coriander Chutney
2 Cups of Coriander leaves
20 green chillies
2 tsp lemon juice
2 tsp of peanuts (roasted)
2" piece of ginger
Salt to taste
black cumin powder 1 tsp
Blend all Ingredients in the blender and chutney is ready
20 green chillies
2 tsp lemon juice
2 tsp of peanuts (roasted)
2" piece of ginger
Salt to taste
black cumin powder 1 tsp
Blend all Ingredients in the blender and chutney is ready
Tuesday, July 1, 2008
Cooking Index
Index
Glossary
Important Terms
Preparation Of Ingredients
Chutney’s, Sauce And Achaar (Heading)
Sauces -White Sauce
Chutney – Raw Mango Chutney
Pickle - Hyderabadi Mango Pickle
Mangoes Pickle
Lemon Pickle (Sweet And Sour)
Green Chili Pickle
Mixed Vegetable Pickle
Starters
Crisp Rolls
Nutrition Paneer Cutlets
Cocktail Paneer
Paneer Tikka
Snacks
Potatoes Nest
Cheese Toast
Tomato Cutlets
Dahi Kabab
Poha Cutlets
Aloo Tikki
Gold Coin
Samosa
Patties
Kulcha Snacks/ Quick Pizza Snack
Snack By Yard
Sandwiches
Tri Colored Sandwiches
Peanut Sandwiches
Coconut Sandwiches
Light Bites
Poha
Upma
Instant Dhokla
Khandavi
Khasta Kachori
Salads
Pulses & Vegetables
Italian Salad
Russian Salad
Corn Salad
Peanut Salad
Aap Ki Pasand
Golgappe
Chole Bhature
Bhature
Dahi Bhala
Sauth
Pav Bhaji
South Indian Special
Masala Dosa
Stuffing
Chutney
Idli
Sambar
Essence Of India
Rice Croquettes
Moti Palaao
Vegetable Briyani
Navratan Pulao
Paneer Dishes
Palak Paneer
Matar Paneer
Shahi Paneer
Kadai Paneer
Vegetables
Tawa Bhindi
Stuffed Karela
Navratan Korma
Gobi Pudin
Ambal
Kaju Korma
Vegetable Makhanwala
Malai Kofta
Khoya Mattar
Gobi Massulam
Vegetable Jalfrezi
Daals
Daal Makhni
Rajma
Bise Bele Bhaat
Tandoori Naan / Roti
Tandoori Roti
Naan
Stuffed Naan
Verki Parantha
Minti Corn And Vegetable Parantha
Vrat Ka Khana & Mixtures
Important Tips For Vrat Food
Sago Vada
Dhaniya Pinjiri (Janamashtmi Special)
Coconut Cutlets
Jimikand Fingers
Sago Khichadri (Sabudana Ki Khichadri)
Lauki Ka Halwa
Curd Cutlets
Pineapple Kheer
Chinese Italian & Continental
Macaroni Cheeze Fitters
Macaroni Chow
Vegetable Manchurian
Vegetarian Chow Mein
Spring Rolls
Momos
Soups
Sweet Corn Soup
Hot And Sour Soup
Sweet & Sour Soup
Green Peas Soup
American Chop Suey
Italian Continental
Pasta
Garlic Bread
Spaghetti
Tomato Stuffed Spaghetti
Baked Vegetables
Potato Corn Baked
Desserts
Sweets
Gulab Jamun
Instant Jalebi
Moong Dal Halwa
Malpuas
Kulfi Faluda
Pista Queen Dessert
Apple Kheer
Dil –E – Firduas
Burfi
Kalakand
Sev Badam Burfi
Nariyal Burfi
Sandesh
Milk Cake
Chenna Murgi
Cakes
Marble Cake
Fruit Cake
Eggless Cake
Pineapple Upside Down
Eggless Fruit Cake
Black Forest Cake
Refrigerated Cake
Chocolate Soufflé
Chocolate Walnut Fudge
Lady Secret
Chocolate Square
Brownie
Chocolate Biscuits
Puddings
Cherry Pudding
Shahi Paneer Pudding
Gateau Regent
Glossary
Important Terms
Preparation Of Ingredients
Chutney’s, Sauce And Achaar (Heading)
Sauces -White Sauce
Chutney – Raw Mango Chutney
Pickle - Hyderabadi Mango Pickle
Mangoes Pickle
Lemon Pickle (Sweet And Sour)
Green Chili Pickle
Mixed Vegetable Pickle
Starters
Crisp Rolls
Nutrition Paneer Cutlets
Cocktail Paneer
Paneer Tikka
Snacks
Potatoes Nest
Cheese Toast
Tomato Cutlets
Dahi Kabab
Poha Cutlets
Aloo Tikki
Gold Coin
Samosa
Patties
Kulcha Snacks/ Quick Pizza Snack
Snack By Yard
Sandwiches
Tri Colored Sandwiches
Peanut Sandwiches
Coconut Sandwiches
Light Bites
Poha
Upma
Instant Dhokla
Khandavi
Khasta Kachori
Salads
Pulses & Vegetables
Italian Salad
Russian Salad
Corn Salad
Peanut Salad
Aap Ki Pasand
Golgappe
Chole Bhature
Bhature
Dahi Bhala
Sauth
Pav Bhaji
South Indian Special
Masala Dosa
Stuffing
Chutney
Idli
Sambar
Essence Of India
Rice Croquettes
Moti Palaao
Vegetable Briyani
Navratan Pulao
Paneer Dishes
Palak Paneer
Matar Paneer
Shahi Paneer
Kadai Paneer
Vegetables
Tawa Bhindi
Stuffed Karela
Navratan Korma
Gobi Pudin
Ambal
Kaju Korma
Vegetable Makhanwala
Malai Kofta
Khoya Mattar
Gobi Massulam
Vegetable Jalfrezi
Daals
Daal Makhni
Rajma
Bise Bele Bhaat
Tandoori Naan / Roti
Tandoori Roti
Naan
Stuffed Naan
Verki Parantha
Minti Corn And Vegetable Parantha
Vrat Ka Khana & Mixtures
Important Tips For Vrat Food
Sago Vada
Dhaniya Pinjiri (Janamashtmi Special)
Coconut Cutlets
Jimikand Fingers
Sago Khichadri (Sabudana Ki Khichadri)
Lauki Ka Halwa
Curd Cutlets
Pineapple Kheer
Chinese Italian & Continental
Macaroni Cheeze Fitters
Macaroni Chow
Vegetable Manchurian
Vegetarian Chow Mein
Spring Rolls
Momos
Soups
Sweet Corn Soup
Hot And Sour Soup
Sweet & Sour Soup
Green Peas Soup
American Chop Suey
Italian Continental
Pasta
Garlic Bread
Spaghetti
Tomato Stuffed Spaghetti
Baked Vegetables
Potato Corn Baked
Desserts
Sweets
Gulab Jamun
Instant Jalebi
Moong Dal Halwa
Malpuas
Kulfi Faluda
Pista Queen Dessert
Apple Kheer
Dil –E – Firduas
Burfi
Kalakand
Sev Badam Burfi
Nariyal Burfi
Sandesh
Milk Cake
Chenna Murgi
Cakes
Marble Cake
Fruit Cake
Eggless Cake
Pineapple Upside Down
Eggless Fruit Cake
Black Forest Cake
Refrigerated Cake
Chocolate Soufflé
Chocolate Walnut Fudge
Lady Secret
Chocolate Square
Brownie
Chocolate Biscuits
Puddings
Cherry Pudding
Shahi Paneer Pudding
Gateau Regent
GLOSSARY
GLOSSARY
English - Hindi
Almonds -Badaam
Amarnath beans - Chulai ki Phali
Aniseeds -Saunf
Asaf Ortida - Hing
Barley -Juo
Bay Leaves- Tej Patta
Beaten rice- Chirdwa
Beetroot - Chukunder
Bitter Gourd- Karela
Black Cardamon - Badi Elachi
Black Pepper -- Kali Mirchi
Bottle Gourd- Ghiya
Brinjal- Baingan
Butter Milk- Chach
Cabbage- Bandgobi
Capsicum- Shimla Mirch
Cardamom- Choti Elachi
Carrot--Gajar
Cashew nuts- Kaju
Castor Sugar-Bura Chini
Cinnamon-Dalchini
Cloves-Laung
Cluster Beans-Gawar Phali
Coconut-Nariyal
Colour-Khame wale Rang
Coriander Leaves-Hara Dhaniya
Coriander powder-Dhaniya Powder
Cottage Cheese-Paneer
Cucumber-Kheera
Cumin seeds-Jeera
Curd-Dahi
Curry Leaves-Kadi Patta
Desiccated coconut-Nariyal ka Chura
Dough-Goundha hua aata
Drumsticks-Swanjane ki phalli
Dry Mango Powder-Aamchur Powder
Dry Ginger Powder-Sounth Powder
Essence-Khushboo
Fenugreek Leaves / seeds-Methi Patta/Dana
Flour-Aata
French Beans-Francbeans
Garam Masala-Garam Masala
Garlic-Lehsun
Ginger-Adrak
Gram Flour-Besen
Grapes-Angoor
Ground nut-Mufli
Green Cardamom-Choti hari elachi
Guava-Amrood
Jack Fruit-Kathal
Jaggery-Gurd
Lady Finger - okra-Bindi
Lemon-Nimbu
Lettuce Leaves-Salaad Patta
Long Cucumber-Kakri
Lotus Root-Kamal Kakri
Mace-Javitri
Mint Leaves-Pudina Patta
Mulberry -Sehtoot
Musk lemon-KharbujPluma
Mustard seeds/leaves-Rai, Sarso
Nutmeg-Jayphal
Olive-Jaitun
Onion Seeds-Kalauji
Orange-Santara
Papaya-Papita
Passley-Ajwayan ke Patte
Peach-Aardu
Pear-Nashpati
Peas-Matar
Pepper corn-Saboot Kali Mirch
Pineapple-Anannas
Pistachios-Pista
Plum -Alo Bukhara
Pomegranate -Anar
Poppy seeds-Khaskhas
Pumpkin-Seeta Phal
Radish-Muli
Rock Salt-Kala Namak
Rose Water-Gulab Jal
Saffron-Kesar
Sago-Saboodana
Semolina-Suji
Sesame-Til
Spinach Leaves-Palak ke Patte
Sponge Gourd-Tori
Sultanas-Munakka
Sweet Lime-Maousmi
Sweet Potatoes-Shakargandi
Syrup-Chashani
Tamarind-Imly
Turmeric-Haldi
Turnip-Shalgam
Vermicelli -Sewanya
Vinegar-Sirka
Walnut-Akhrout
Wax Gourd-Petha
Water melon-Tarbooz
Yam-Jamikand
Yolk-Jardi
English - Hindi
Almonds -Badaam
Amarnath beans - Chulai ki Phali
Aniseeds -Saunf
Asaf Ortida - Hing
Barley -Juo
Bay Leaves- Tej Patta
Beaten rice- Chirdwa
Beetroot - Chukunder
Bitter Gourd- Karela
Black Cardamon - Badi Elachi
Black Pepper -- Kali Mirchi
Bottle Gourd- Ghiya
Brinjal- Baingan
Butter Milk- Chach
Cabbage- Bandgobi
Capsicum- Shimla Mirch
Cardamom- Choti Elachi
Carrot--Gajar
Cashew nuts- Kaju
Castor Sugar-Bura Chini
Cinnamon-Dalchini
Cloves-Laung
Cluster Beans-Gawar Phali
Coconut-Nariyal
Colour-Khame wale Rang
Coriander Leaves-Hara Dhaniya
Coriander powder-Dhaniya Powder
Cottage Cheese-Paneer
Cucumber-Kheera
Cumin seeds-Jeera
Curd-Dahi
Curry Leaves-Kadi Patta
Desiccated coconut-Nariyal ka Chura
Dough-Goundha hua aata
Drumsticks-Swanjane ki phalli
Dry Mango Powder-Aamchur Powder
Dry Ginger Powder-Sounth Powder
Essence-Khushboo
Fenugreek Leaves / seeds-Methi Patta/Dana
Flour-Aata
French Beans-Francbeans
Garam Masala-Garam Masala
Garlic-Lehsun
Ginger-Adrak
Gram Flour-Besen
Grapes-Angoor
Ground nut-Mufli
Green Cardamom-Choti hari elachi
Guava-Amrood
Jack Fruit-Kathal
Jaggery-Gurd
Lady Finger - okra-Bindi
Lemon-Nimbu
Lettuce Leaves-Salaad Patta
Long Cucumber-Kakri
Lotus Root-Kamal Kakri
Mace-Javitri
Mint Leaves-Pudina Patta
Mulberry -Sehtoot
Musk lemon-KharbujPluma
Mustard seeds/leaves-Rai, Sarso
Nutmeg-Jayphal
Olive-Jaitun
Onion Seeds-Kalauji
Orange-Santara
Papaya-Papita
Passley-Ajwayan ke Patte
Peach-Aardu
Pear-Nashpati
Peas-Matar
Pepper corn-Saboot Kali Mirch
Pineapple-Anannas
Pistachios-Pista
Plum -Alo Bukhara
Pomegranate -Anar
Poppy seeds-Khaskhas
Pumpkin-Seeta Phal
Radish-Muli
Rock Salt-Kala Namak
Rose Water-Gulab Jal
Saffron-Kesar
Sago-Saboodana
Semolina-Suji
Sesame-Til
Spinach Leaves-Palak ke Patte
Sponge Gourd-Tori
Sultanas-Munakka
Sweet Lime-Maousmi
Sweet Potatoes-Shakargandi
Syrup-Chashani
Tamarind-Imly
Turmeric-Haldi
Turnip-Shalgam
Vermicelli -Sewanya
Vinegar-Sirka
Walnut-Akhrout
Wax Gourd-Petha
Water melon-Tarbooz
Yam-Jamikand
Yolk-Jardi
IMPORTANT TERMS
IMPORTANT TERMS
Baking:
It refers to cooking in hot air in a closed oven; example Baking cake, bread.
Batter:
A mixture of flour, liquid and other ingredients which are soft enough to be beaten or batter used for pancakes.
Brush:
It is to apply coating of milk and sugar; e.g., eggs is brushed on biscuits for shine
Caramelized Sugar:
It is to heat sugar on low or high temperature, until it is melted properly in form of flavors.
Cut and Fold:
It is to mix flour in a very gently aerated mixture.
Deep Frying:
It is frying food in large amount of oil in a deep pan. E.g., pooris
Sautéing and Sauté:
It is frying food in less amount of oil in a small pan.
Shallow Frying :
It is frying oe cooking food in less oil as compared to deep frying. E.g., Paranthas, tikkis.
Steaming:
When we cook food in pressure cooker with steam. E.g., idlis, sandesh
Baking:
It refers to cooking in hot air in a closed oven; example Baking cake, bread.
Batter:
A mixture of flour, liquid and other ingredients which are soft enough to be beaten or batter used for pancakes.
Brush:
It is to apply coating of milk and sugar; e.g., eggs is brushed on biscuits for shine
Caramelized Sugar:
It is to heat sugar on low or high temperature, until it is melted properly in form of flavors.
Cut and Fold:
It is to mix flour in a very gently aerated mixture.
Deep Frying:
It is frying food in large amount of oil in a deep pan. E.g., pooris
Sautéing and Sauté:
It is frying food in less amount of oil in a small pan.
Shallow Frying :
It is frying oe cooking food in less oil as compared to deep frying. E.g., Paranthas, tikkis.
Steaming:
When we cook food in pressure cooker with steam. E.g., idlis, sandesh
Preparation of Ingredients
Preparation of Ingredients
Many techniques are used for food preparation before cooking and they are done according to requirement of various dishes.
The techniques are divided into two parts:-
1) Sub division; 2) combining and mixing
Sub Division :
a) Washing: This is necessary to remove superficial dirt like; meat fish, vegetables, fruits, etc, are washed is cold water before preparation.
b) Peeling: Spoilt, soiled and inedible portions are removed. E.g, skin of vegetables or fruits are either peel or scrape
c) Cutting: Reducing it small pieces with a knife
d) Mincing: Cutting into very fine pieces.
e) Shredding: Cutting into narrow pieces with a knife. E.g, Cabbage, dried meat etc.
f) Slicing: Cutting into thin pieces. E.g, Bread, tomatoes etc
g) Slitting: Making a slit in the middle length wise. E.g, chilly, lady finger
h) Grating: Reducing to small particle by rubbing on a rough surface or like grates. E.g, grating of cheese or carrot.
i) Grinding: Reducing to small fragments by crushing. E.g, grinding spices
j) Mashing: This is the method of breaking up of soft food with pressure. E.g, banana’s boiled potatoes
k) Pureeing: Food strained and a mould should be used.
l) Pressing: Separating liquid potions from solid as in making paneer.
m) Sieving: Passing through a fine wire mesh like sieving of flour for cake.
n) Skimming: Removing of floating fat from top of the milk.
o) Filtration: Separating solids from liquids as in filtering fruit juices for jelly through a cloth bag.
p) Flavoring: A bundle of herbs tied in a cloth to impart flavor. E.g, Making a ketchup
Combing and Mixing in the preparation of food
a) Beating: Mixing materials briskly so that we incorporate air.
b) Blending: when two things mix together
c) Creaming: Softening fat by friction with the spoon
d) Folding: Mixing materials by a wooden spoon. E.g, folding whip eggs into a pudding.
e) Kneading: Pressing and stretching with the hands to form a firm smooth paste. E.g, dough for bread or kneading of dough
f) Marinating: Mixing or soaking of things in a sauce or liquid. E.g, marinating of fish etc
g) Stirring: Moving of spoon in a liquid or some other substance round and round in order to mix it thoroughly.
h) Whipping: Stirring of eggs, cream etc rapidly a fork or some instrument in or to make a stiff light mass.
i) Whisking: Things move something quickly through air with light sweeping movement. E.g, beating eggs etc into froth.
j) Mixture: Combination of two or more substance.
Many techniques are used for food preparation before cooking and they are done according to requirement of various dishes.
The techniques are divided into two parts:-
1) Sub division; 2) combining and mixing
Sub Division :
a) Washing: This is necessary to remove superficial dirt like; meat fish, vegetables, fruits, etc, are washed is cold water before preparation.
b) Peeling: Spoilt, soiled and inedible portions are removed. E.g, skin of vegetables or fruits are either peel or scrape
c) Cutting: Reducing it small pieces with a knife
d) Mincing: Cutting into very fine pieces.
e) Shredding: Cutting into narrow pieces with a knife. E.g, Cabbage, dried meat etc.
f) Slicing: Cutting into thin pieces. E.g, Bread, tomatoes etc
g) Slitting: Making a slit in the middle length wise. E.g, chilly, lady finger
h) Grating: Reducing to small particle by rubbing on a rough surface or like grates. E.g, grating of cheese or carrot.
i) Grinding: Reducing to small fragments by crushing. E.g, grinding spices
j) Mashing: This is the method of breaking up of soft food with pressure. E.g, banana’s boiled potatoes
k) Pureeing: Food strained and a mould should be used.
l) Pressing: Separating liquid potions from solid as in making paneer.
m) Sieving: Passing through a fine wire mesh like sieving of flour for cake.
n) Skimming: Removing of floating fat from top of the milk.
o) Filtration: Separating solids from liquids as in filtering fruit juices for jelly through a cloth bag.
p) Flavoring: A bundle of herbs tied in a cloth to impart flavor. E.g, Making a ketchup
Combing and Mixing in the preparation of food
a) Beating: Mixing materials briskly so that we incorporate air.
b) Blending: when two things mix together
c) Creaming: Softening fat by friction with the spoon
d) Folding: Mixing materials by a wooden spoon. E.g, folding whip eggs into a pudding.
e) Kneading: Pressing and stretching with the hands to form a firm smooth paste. E.g, dough for bread or kneading of dough
f) Marinating: Mixing or soaking of things in a sauce or liquid. E.g, marinating of fish etc
g) Stirring: Moving of spoon in a liquid or some other substance round and round in order to mix it thoroughly.
h) Whipping: Stirring of eggs, cream etc rapidly a fork or some instrument in or to make a stiff light mass.
i) Whisking: Things move something quickly through air with light sweeping movement. E.g, beating eggs etc into froth.
j) Mixture: Combination of two or more substance.
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