SUMMER DRINKS

         LEMON GINGER SQUASH RECIPIE

• 

This concentrate makes a really tasty, thirst-quenching drink that is perfect for summer! Make up a bottle of it and keep in your fridge for those hot days.

Ingredients:

• 12 lemons, juice removed and strained
• Rind of 1 lemon
• 3" piece of ginger, grated and then pulp squeezed to remove juice
• 8 cloves
• 1/2 a nutmeg
• 1 tbsp aniseed/ fennel seeds/ saunf
• 1 kg sugar

Preparation:

• Put the cloves, nutmeg and aniseed in a clean, dry coffee grinder and grind to a fine powder.
• Put 1 liter of water in a deep pan and bring to a boil on high heat. Add the powdered spices, simmer and boil for 5 minutes.
• Add the sugar and boil till you get syrup of half-thread consistency. Once syrup is ready, remove from heat and allow to cool. The spice sediment will settle during this time.
• Strain the spiced syrup into another bowl. Add the lemon and ginger juice to the syrup and mix well.
• Pour into a bottle (use a funnel) and store in the refrigerator.
• To serve, pour Lemon Ginger Squash into a tall glass, according to taste and add crushed ice and chilled water. Stir, garnish with a slice of lime/ lemon and serve HOT.   
• LASSI  RECIPIE
• • Ingredients

• •	Yogurt	2 1/2 cups
  •	Sugar	1/2 cup
  •	Ice cubes	as required
  •	Milk , optional	1/2 cup
  •	Fresh cream	as required

• METHOD:-Blend together yogurt and sugar for two minutes in a mixer/blender. Add ice cubes and blend for a minute more. If the mixture is too thick add a little milk and adjust consistency and blend once more. Pour into serving glasses from a height so as to form a foam. Top with malai and serve chilled.
  
  
  

  

VEGETARIAN DISHES

                        SARSO DA SAAG 

Ingredients

•	Fresh mustard leaves (sarson)	5 bunches
•	Fresh spinach leaves (palak)	1 bunch
•	Bathua	1 bunch
•	Olive oil	5 tablespoons
•	Ginger,sliced	2 one-inch pieces
•	Garlic,sliced	6-8 cloves
•	Onions,sliced	2 medium
•	Green chillies	4
•	Salt	to taste
•	Cornmeal	2 tablespoons

Method
Heat three tablespoons olive oil in a pan, add ginger, garlic and onion and sauté for two to three minutes. Roughly chop mustard leaves. Add to pan and stir. Roughly chop spinach and bathua. Add to pan and stir. Break the green chillies and add to the pan. Add salt to taste and stir well. Let it cook till the greens turn soft. Add cornmeal dissolved in a little water and continue to cook till the greens are completely cooked. Cool and grind to a coarse paste. Transfer into the pan. Add the remaining olive oil and mix. Simmer for two to three minutes. Serve hot with makki ki roti. 

   MAKKI DI ROTI RECIPIE

Ingredients

1 1/2 cups of cornmeal (makki ka atta) 
1/4 cup Whole wheat flour 
1 green chilli chopped
1 teaspoon grated ginger
salt to taste
ghee or butter for cooking

Method

Combine all the ingredients except the ghee/butter in a mixing bowl. Add a little water at a time and make a soft dough. Drizzle a little oil over the kneaded dough and knead for a few more minutes until the dough is smooth. Divide the dough into 10 portions of lemon ball size and keep aside, covered with a wet muslin cloth.

Preheat an iron skillet; place a wet muslin cloth on the working surface; wet the palms of your hands and place a dough portion on the wet cloth and pat it with your fingers to make a flat circle. You can also use a rolling pin to roll it out to approximately 3 inches in diameter.

Invert the muslin cloth over the preheated skillet and place the rolled out corn bread on skillet. Cook the roti on medium heat, flipping over to cook on both sides. Cook until you see brown spots appear. Once you notice lighter brown spots, smear a teaspoon of ghee and cook for a few more minutes until lightly crisp.

Serve hot, with sarson ka saag

NON-VEGETARIAN DISHES

                                        FISH FRY RECIPE 

Method:---Fish fry can be made in the easiest manner possible or could call for different techniques of frying. You could use readymade store bought fish fry masala or make your own to coat your fish to fry. The frying could get better if marinated and left for long or could be cooked as soon as coated. 
South Indian fish fry is famous for its style and can be done with a handful of ingredients.

There are always exceptions - fine dining experiences are 10 notches above the regular food and fish fry is not an exception. It`s a variety of ingredients that create the crispy coat. The difference is that of heaven and earth. While both extremes are delicious in their own styles they are incomparable.
It`s always good to have some fine dining experience at home once in a while because quick and easy fish fry can be done any given day!

Pre-preparation:

1. In a bowl add all the marinade ingredient and mix well to make a paste.
2. Coat the fish pieces with this paste and marinate for at least an hour.
3. The marinade has lemon juice and curd which will cure the fish to a certain extent hence don`t fry it too long else it might overcook and be rubbery in texture.

Method: 1) Heat the oil till its hot.
2) Slide the fish pieces 2-3 in the first batch without overcrowding.
3) Fry till crispy brown.
4) Remove and place on a kitchen towel or paper napkin.
5) Repeat the process till all pieces are fried and set aside.
6) In the same oil add some finely sliced cabbage & onion and remove on a absorbing paper.
7) Serve the cabbage and onion as a bed.
8) Fry some curry leaves and garlic ensuring the garlic isn`t burnt.
9) Remove on an absorbing paper and sprinkle it on the fried fish as garnish
10) Place some lemon wedges and serve with accompaniment of your choice.
             
                                    BUTTER CHICKEN

Butter chicken or murgh makhani is an Indian dish from the Punjab region popular in countries all over the world that have a tradition of Indian restaurants. 

Ingredients

•	Chicken	800 grams
•	Lemon juice	1 tablespoon
•	Kashmiri red chilli powder	1 teaspoon
•	Salt	to taste
•	Butter	2 tablespoons
•	For marinade
•	Yogurt	1 cup
•	Salt	to taste
•	Garlic paste	1/2 teaspoon
•	Garam masala powder	1/2 teaspoon
•	Kashmiri red chilli powder	1 teaspoon
•	Ginger paste	2 tablespoons
•	Lemon juice	2 tablespoons
•	Mustard oil	2 tablespoons
•	FOR MAKHNI GRAVY
•	Butter	50 grams
•	Ginger paste	1 tablespoon
•	Green chillies,chopped	4-5
•	Red chilli powder	1 tablespoon
•	Salt	to taste
•	Dry fenugreek leaves (kasuri methi)	1/2 teaspoon
•	Whole garam masala	1 tablespoon
•	Garlic paste	1 tablespoon
•	Tomato puree	400 grams
•	Garam masala powder	1/2 teaspoon
•	Honey	2 tablespoons
•	Cream	1 cup

Method
Make incisions with a sharp knife on breast and leg pieces of the chicken. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour.

Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil. Apply this marinade to the chicken pieces and refrigerate for three to four hours. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200°C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes.

Remove and set aside. Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger-garlic paste and chopped green chillies. Cook for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi. Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream.

Serve hot with naan or parantha.

PARANTHAS

                        ALOO PARANTHA RECIPE

Potato is everyone's favourite. This aloo partaha is filling and tasty and when eaten with pickle and curds it taste even better

Ingredients

For The Dough2 1/4 cups whole wheat flour (gehun ka atta)
1/2 tsp salt
2 tbsp ghee

For The Stuffing4 boiled potatoes
1 chopped onion
1 tbsp chopped coriander (dhania)
4 green chillies , chopped
2 tsp dried mango powder (amchur)
1/2 tsp chilli powder
1 tsp cumin seeds (jeera)
salt to taste
1 tsp ghee

Other Ingredients1 tbsp ghee for cooking

Method 
For the dough

1. Sieve the flours with the salt.
2. Add the ghee and mix well. Add enough water and make a semi-soft dough. Keep aside.

For the stuffing

1. Mash the potatoes coarsely or cut into very small pieces. Keep aside.
2. Heat the ghee in a vessel, add the cumin seeds and onion; and fry for at least 3 minutes.
3. Add the green chillies and fry again for 1 minute.
4. Add the potatoes, salt, coriander, chilli powder and amchur powder. Mix well and cook for 1 minute.
5. Cook the mixture. Keep aside.

How to proceed

1. Knead the dough and divide into 10 portions.
2. Roll out one portion of the dough into a circle of 125 mm. (5") diameter.
3. Place one portion of the prepared filling in the center of the dough circle.
4. Bring togeather all the sides in the center and seal tightly.
5. Roll out again into a circle of 125 mm. (5") diameter with the help of a little flour.
6. Cook the paratha on a tava (griddle), using a little ghee until both sides are golden brown.
7. Repeat with the remaining dough and filling to make more parathas.Serve hot.

                 

              GOBI PARANTHA RECIPE

Gobi or cauliflower grows abundantly in the punjab. This vegetable is enjoyed by people of all ages and is a specialty at most celebration and religious gatherings. Here gobi has been combined with a cooked onion masala and used as a stuffing for a parathas. Serve these hot golden brown parathas glistening with ghee, with some pudina raita and lehsun ka achaar. It also tastes great as an accompaniment to the dal amritsari.

Ingredients

For The Dough1 1/2 cups whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste

For The Gobi Stuffing2 tsp oil
1 1/2 cups grated cauliflower
1/2 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
1 tsp finely chopped green chillies
1/4 cup finely chopped coriander (dhania)
2 tsp oil
salt to taste

Other Ingredientswhole wheat flour (gehun ka atta) for rolling
oil for cooking

Method 
For the dough

1. Combine all the ingredients and knead into a soft, smooth dough using enough water.
2. Divide the dough into 5 equal portions. Keep aside.

For the gobi stuffing

1. Heat the oil in a pan and add the cumin seeds.
2. When the cumin seeds crackle, add the onions and green chillies and sauté again for 30 seconds.
3. Add the cauliflower and salt, sprinkle a little water and cook until three-quarters cooked.
4. Add the coriander and mix well.
5. Divide the dough into 5 equal portions and keep aside.

How to proceed

1. Roll out one portion of the dough into a circle of 75 mm. (3") diameter using whole wheat flour for rolling.
2. Place one portion of the gobi stuffing in the centre of the circle.
3. Bring together all the sides in the centre and seal tightly.
4. Roll out again into a circle of 150 mm. (6") in diameter, using whole wheat flour for dusting.
5. Cook on a hot tava (griddle), using a little oil, until both sides are golden brown.
6. Repeat with the remaining dough and stuffing to make 4 more parathas.
7. Serve hot.

 MOOLI PARANTHA RECIPE

Mooli Parathas is another favourite paratha recipe from the land of Punjab. Parathas or Paranthas are served as breakfast with butter and lassi in North India.

              Ingredients

2 cups whole wheat flour (gehun ka atta)

3/4 cup grated white radish (mooli)
1/4 cup chopped radish (mooli) leaves
3/4 cup fresh low fat curds (dahi)
1/2 tsp turmeric powder (haldi)
1 1/2 tsp chilli powder
1 tsp oil
salt to taste

Other ingredients 2 1/2 tbsp oil for cooking

For servingParsley Yoghurt Spread

Method

1. Mix all the ingredients and knead into a soft dough, adding a little water if required.
2. Divide the dough into 15 equal portions.
3. Roll out each portion thinly into a 125 mm. (5") diameter circle.
4. Cook each paratha on both sides on a non-stick pan, smearing a little oil on each side, until brown spots appear on the surface.
5. Serve hot or cold with parsley yoghurt spread.

SWEET DISHES

                     

                      GULAB JAMUN RECIPE

Ingredients:-

For the gulab jamuns2 cups (250 grams) grated mava (khoya)
5 tbsp plain flour (maida)
1/4 tsp cardamom (elaichi) powder

For the sugar syrup3 cups sugar
a few saffron (kesar) strands (optional)

Other ingredients ghee for deep frying

Method

For the sugar syrup

1. In a large pan, dissolve the sugar in 1 1/2 cups of water and bring to a boil.
2. Simmer over a slow flame till the syrup is of 1 string consistency.
3. Remove any impurtiies which float on top of the syrup using a slotted spoon.
4. Add the saffron and keep the syrup warm.

For the gulab jamuns

1. In a bowl, combine the khoya, flour and cardamom powder and mix well. Knead ito a firm dough without using any water.
2. Divide this mixture into 25 equal portions and roll into rounds. These should have no cracks on the surface as otherwise the gulab jamuns will crack while frying.
3. Deep fry in ghee over a slow flame till the jamuns are golden brown in colour (approx. 10 to 12 minutes).
4. Drain and immerse in the warm sugar syrup. Soak for 30 minutes.
5. Serve warm. 

                                                                JALEBI RECIPE

Ingredients

For the jalebi batter 1 cup plain flour (maida)
1 tsp besan (Bengal gram flour)
1/2 tsp fresh yeast, crumbled
1 tbsp melted ghee
1 tsp sugar
2 to 3 drops of lemon yellow food colouring

For the sugar syrup 2 cups sugar
a few saffron (kesar) strands
1/4 tsp lemon juice

Other ingredients ghee for deep frying

Method

For the jalebi batter

1. Sieve the plain flour and gram flour together.
2. Dissolve the yeast in 1 tablespoon of water.
3. Mix the flour mixture, yeast solution, ghee, sugar and lemon yellow food colouring with 2/3 cup of water to make a thick batter, making sure that no lumps remain.
4. Keep aside for 10 minutes till the yeast ferments.

For the sugar syrup

1. Dissolve the sugar in 1 cup of water and simmer for 5 minutes till the syrup is of 1 string consistency.
2. Add the saffron and lemon juice and mix.
3. Remove from the fire and keep aside.

How to proceed

1. Heat the ghee in a broad saucepan (the ghee should be approximately 25 mm. (1") deep).
2. Fill the jalebi batter into a piping bag with a single hole nozzle or a thick cloth with a small hole in the centre which is finished with button-hole stitch.
3. Press out round whirls of the batter into the hot ghee working closely from outside to the centre of the whirl [approximately 50 mm. (2") diameter].
4. Deep fry the jalebis till golden brown and transfer into the warm sugar syrup.
5. Drain immediately and serve hot.

                                            
                       KHEER  RECIPE 

Kheer is an Indian version of rice pudding cooked with milk and sugar, flavored with nuts and saffron.

       

          

Ingredients:

• 1/4 cup rice
• 4 cups whole milk
• 1/4 cup sugar (adjust to taste)
• 6 strands of saffron
• Pinch of crushed cardamom
• 2 tablespoons sliced almonds
• 1 tablespoon sliced pistachios
• 1 teaspoon butter

Method:

1. Use a non-stick frying pan to make kheer.
2. Wash rice, changing water until the water appears clear.
3. Melt the butter in a frying pan on medium heat.
4. Add the rice and stir-fry for 2 minutes.
5. Add the milk, cook until the rice is tender and the milk is creamy and reduced to about half. Stir often to ensure the milk does not burn in the bottom of the pan.
6. Add the sugar, saffron, cardamom, almonds and pistachios and let simmer for a few more minutes.
7. Turn off the heat.
8. As kheer cools of will become thicker in texture.
9. Kheer can be served chilled or warm.