Food World

INGREDIENTS  2 large onions, sliced thinly 200 g chickpea flour 1 teaspoon baking powder 2 tablespoons rice flour 1 teaspoon turmeric 1⁄2 teaspoon black onion seeds 1⁄2 teaspoon chili powder 1⁄2 teaspoon cumin, ground 1⁄2 teaspoon coriander, ground salt 100 ml water 750 ml vegetable oil DIRECTIONS Put the vegetable oil into a large pan and heat over a medium to high heat. Make the batter: In a large bowl, add the chickpea flour, baking powder, rice flour, turmeric, black onion seeds, chili powder, cumin, coriander, salt and the water. Mix together well and then add the sliced onion - mix the onion through until well coated. Check the temperature of the oil by dropping a small cube of bread in - it should brown fairly slowly - not burn or go dark brown straight away. Carefully drop spoons of the bhaji batter in to the oil, do NOT overcrowd as they will stick together. Fry them in small batches for 1 to 2 minutes until they are a golden brown and crisp...

INGREDIENTS  1 -1 1⁄2 kg mutton 5 cups basmati rice (soaked in water for atleast 1/2 an hour) 1⁄2 kg potato (cut into large chunks) 1 1⁄2 cups oil 3 medium onions (sliced) 2 teaspoons garlic paste (Lehsan) 2 teaspoons ginger (Adrak) 1⁄2 kg tomatoes (chopped) 10 -15 prunes (Aaloobukharay) 2 teaspoons salt 4 teaspoons red chili powder 10 cloves (Laung) 8 green cardamoms (Chhoti Ilaichi) 10 pieces black pepper (Kali Mirch) 2 teaspoons cumin seeds (Zeera) 2 cinnamon sticks (Dalchini) 4 black cardamom pods (Bari Ilaichi) 2 bay leaves (Tez Patta) 250 g yogurt 6 green chilies 2 tablespoons coriander leaves (Dhaniya) 2 tablespoons mint leaves (Podina) 3 teaspoons salt 3 bay leaves 3 cinnamon sticks 2 black cardamom pods 2 pinches orange food coloring 1 tablespoon mint leaf (chopped) DIRECTIONS Slice the onion and fry it in oil until it is light brown. Take out 1/4 of it and keep aside. Add Garlic (Lehsan), Ginger (Adrak), tomatoes, prunes (Aaloobukh...

Ingredients 4 cups diced poached chicken, recipe follows 1 stalk celery, cut into 1/4-inch dice 4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice 1 1/2 teaspoons finely chopped fresh tarragon or fresh dill 2 tablespoons finely chopped parsley 1 cup prepared or homemade mayonnaise 2 teaspoons strained freshly squeezed lemon juice 1 teaspoon Dijon mustard 2 teaspoons kosher salt Freshly ground black pepper POACHED CHICKEN FOR SALADS 10 sprigs parsley 2 sprigs fresh thyme 1 small onion, halved 1 small carrot, halved 1 stalk celery, halved 3 pounds chicken breasts halves, on the bone and fat trimmed 5 to 6 cups chicken broth, homemade or low-sodium canned Directions In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside. In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until re...

Ingredients Mango Mustard:  1/2 cup Dijon mustard 1/4 cup small diced mango 1/4 cup mango pulp 1/4 teaspoon dried mint Chicken Dogs: 2 pounds ground chicken 1/2 cup chopped fresh cilantro 1/2 cup chopped fresh mint, plus whole leaves for garnish 1/4 cup cream cheese, room temperature 1/4 cup tandoori masala 1 tablespoon grated garlic 1 tablespoon grated ginger plus 1/4 cup chopped 1 teaspoon kastoori methi (dried fenugreek) 2 jalapenos, seeded, grated 2 red onions, finely chopped 2 eggs, well beaten 4 tablespoons vegetable oil 1 Granny Smith apple, cut into matchsticks 2 jalapenos, thinly sliced 2 to 3 cups apple cider vinegar Unsalted butter, for cooking buns 8 brioche hot dog buns Mayonnaise Arugula Directions For the mustard: Mix together the mustard, diced mango, mango pulp and mint.  For the dogs: Mix together the chicken, cilantro, mint, cream cheese, tandoori, garlic, ginger, kastoori methi, jalapenos, onions and eggs. Di...

Ingredients  8 eggs, boiled 5 garlic cloves, minced 1 onion, chopped 2 green chillies, sliced 1 inch ginger, minced 1 Tbsp fresh cream 2 Tbsp curd 1 Tbsp kasoori methi 1 Tbsp chaat masala 1 tsp garam masala 1 tsp red chilli powder Few coriander leaves for garnish Salt to taste 1 Tbsp oil 1 cup water How to Make  Make a coarse paste by grinding onion, green chillies, ginger and garlic Add oil in a pan and saute the above mentioned ingredients for 2-3 minutes.Whisk the curd and cream together and add it into the pan. Mix well.Now add kasoori methi, garam masala, red chilli powder and salt. Add 1 cup of water and bring the mixture to a boil. Let it cook for 10 minutes.Make small slits in the boiled eggs and add them into the pan. Let it cook for 5-6 minutes.Garnish with chaat masala and fresh coriander leaves before serving.

Ingredients Of Makhmali Kofte For the koftas: 1/2 cup firmly packed (100 g) khoya (solidified milk) 6 Tbsp (45 g) maida 1/8 tsp meetha (baking) soda Ghee (Clarified butter) for deep-frying For the gravy: 1/4 cup (60 g) ghee (clarified butter) 1 tsp jeera (cumin seeds) 1 Tbsp finely chopped ginger 2 Tbsp khus khus (poppy seeds) 1/4 cup nariyal ka burada (dessicated coconut) 1 Tbsp powdered dhania (coriander seeds) 2 tsp salt to taste 1 tsp garam masala 1/4 tsp kali mirch (powdered black pepper) 2 Tbsp cornflour dissolved in 1/2 cup milk 2 Tbsp chopped hara dhania (coriander leaves), for garnishing For the koftas: Mash the khoya smooth, so that no grains remain. Mix in the maida and soda and knead it into firm and pliable dough. Shape the dough into marble sized balls that are smooth and creaseless. Heat the ghee in a kadahi till a piece of dough thrown in comes up at once. Lower the heat and fry a cube of bread till a light brown (this lowers...

Ingredients 1⁄2 cup canola oil 2 onions, thinly sliced 1⁄2 cup each dried kidney and cannellini beans, chickpeas, soaked overnight, drained 1 1⁄2 tbsp. ground turmeric Kosher salt and freshly ground black pepper, to taste 6 cups chopped spinach 1 cup chopped parsley 1⁄2 cup brown lentils 1 bunch chives, finely chopped 2 cups reshteh or dried linguini 8 cloves garlic, thinly sliced 2 tbsp. dried mint 1⁄4 cup powdered whey (optional; see recipe, mixed with 4 tbsp. water) Instructions Heat 1⁄4 cup oil in an 8-qt. saucepan over medium-high heat. Add onions, and cook until caramelized, about 20 minutes. Transfer half the onions to a bowl; set aside for garnish. Add all beans, turmeric, and salt and pepper to onions in pan; cook, stirring, for 5 minutes. Add 12 cups water; bring to a boil. Reduce heat to medium-low; cook, covered, until beans are barely tender, about 50 minutes. Add spinach, parsley, lentils, and chives; cook for 20 minutes. Add noodles, and cook unt...