Indian Cooking Manual

Ingredients:

• Prawn: 500gm
• Onion: 2 no. (Small)
• Tomato: 1no. (Small)
• Lemon juice: 1 tablespoon
• Ginger paste: 1 teaspoon
• Garlic paste: half teaspoon
• Oil: 2 table spoon
• Cumin seed: half teaspoon
• Bay leaf: 2 no.
• Salt: 1teaspoon
• Turmeric powder: 1teaspoon
• Red chilly powder: 1 teaspoon
• Coriander powder: 1teaspoon
• Garam masala powder: one forth teaspoon
• Fresh coriander leaves: 2 table spoon (chopped)
• Water:  half cup

Preparation:

1. Clean and wash the prawn.
2. First remove head and leg from the body.
3. Then peel the shell from the prawn.
4. Cut outer edge of prawn’s back. You can see intestine of the dorsal part of the body (vein).
5. Remove and discard the vein runs along right under the surface of back, with your finger or tip of knife
6. Add lemon juice. Leave it for 5-7 minutes. Again wash the prawn drain out all the water.
7. Marinate the prawn with salt and red chilly powder.
8. Cut onion and tomatoes into small pieces.

Method:

1. Heat oil in a pan till smoke is coming.
2. Put bay leaf, cumin seed and fry few seconds.
3. Add chopped onion and brown on high flame. (About5- 7minutes)
4. Add, ginger and garlic paste, and fry until golden brown (about 3 minutes).
5. Add all powder masala and tomato.
6. Cook till oil starts leaving the edges.
7. Add marinated prawn, stir it well and cook for 4-6 minutes with lid on. Reduce to low flame.
8. Fry till liquid dries up.
9. Add hot water. Close lid.
10. Reduce flame to lower heat and cook until gravy becomes thick and oil comes on top.
11. Add Garam masala powder and chopped coriander leaves.

Serve with paratha or pulao.

Ingredients:

• Bora (Long beans): 250 gm
• Onion: 2 no. (Small size)
• Tomato: 1no. (Medium size)
• Garlic: 6 flake (medium)
• Ginger: 2 inch pieces
• Green chilly: 2 no.
• Dry whole red chilly: 2 no.
• Cumin seed: 1 teaspoon
• Whole coriander: 1tablespoon (crushed)
• Bay leaf: 2 no.
• Black pepper: 10-15
• Cinnamon: 1 inch piece
• Black cardamom: 1 no. (Crushed)
• Turmeric powder: 1 teaspoon
• Salt: 1 teaspoon (as per taste)
• Cooking oil: 2 tablespoon

Preparation:

1. Cut Bora(Long beans) into 2 inch pieces.
2. Cut onion into fine slices longitudinally.
3. Chop tomatoes into small pieces.
4. Cut ginger and garlic length wise.
5. Cut green chilly into small pieces.
6. Break whole red chilly into two or three pieces.

Method:

1. Take a mixing bowl.
2. Put Bora (long beans), sliced onion, garlic, ginger, green chilly, salt, turmeric powder and 1 tablespoon of oil.
3. Mix above ingredients with half cup of water and boil it.
4. Take a fry pan. Put rest of oil in it.
5. Put cumin seed, red chilly, cardamom, cinnamon, bay leaf, crushed cardamom and coriander.
6. Fry few seconds, then add chopped tomatoes .fry tomatoes till oil leaves from sides (about 3-5 minutes).
7. Add boiled vegetables and fry it till liquid dried up.
8. Decorate with green coriander and fresh red chilly.

Bora (long beans) stew is ready to serve.

Ingredients:

• Liver (Mutton liver): 300gm (chopped in small pieces)
• Onion: 2 no. (Small)
• Tomato: 1no. (Small)
• Ginger paste: 1 teaspoon
• Garlic paste: half teaspoon
• Oil: 2 table spoon
• Cumin seed: half teaspoon
• Garlic: 2flake (chopped in three to four pieces each)
• Bay leaf: 2 no.
• Salt: 1teaspoon
• Turmeric powder: 1teaspoon
• Red chilly powder: 1 teaspoon
• Coriander powder: 1teaspoon
• Garam masala  powder: one forth teaspoon
• Fresh coriander leaves: 2 table spoon (chopped)
• Water:  half cup

Preparation:

1. Clean and wash kaleji (mutton liver).
2. Cut onion and tomatoes into small pieces.

Method:

1. Heat oil in a pan till smoke is coming.
2. Put bay leaf, cumin seed and chopped garlic, fry till garlic become light brown.
3. Add onion and brown on high flame. (About5- 7minutes)
4. Add chopped tomato, ginger paste, and fry it about 3 minutes.
5. Add kaleji (mutton liver), chilly, coriander powder. Reduce to low flame.
6. Fry till liquid dries up (about 5-10 minutes).
7. Add salt and continue to roast for another 2 minutes.
8. Add hot water. Close lid.
9. Reduce to lower heat and cook for 5 -7 minutes.
10. Add Garam masala powder and chopped coriander leaves.

Serve hot with roti or paratha.

Ingredients:

• Bread slices: 4 no.
• Egg: 4 no.
• Ghee/butter: for shallow frying
• Black pepper powder: 1 teaspoon
• Milk: 4 tablespoon
• Salt: 1teaspoon

Preparation:

1. Cut the bread slices diagonally.
2. Whip egg with milk and salt.
3. Add black pepper powder.

Method:

1. Take a non stick fry pan.
2. Spread 1 teaspoon ghee/butter on it.
3. Dip the slice bread into the whipped egg, and spread on the fry pan.
4. Fry on medium heat on both sides till golden brown color appears. (It takes about 2 minutes each side)
5. Add little ghee/butter if required.
6. Repeat till all the slices are cooked.
7. Garnish with tomato ketchup and slices.

Yummy! Hot French toast ready to serve.

Ingredients:

• Mutton: 500gm
• Oil: 4 tablespoon
• Cinnamon: 2 inch stick
• Clove: 5 no.
• Cardamom: 3 no.
• Bay leaf: 2 no.
• Curd / Yogurt: 1 cup
• Poppy seed: 1 tablespoon
• Almond: 5 no.
• Cashew nut: 10 no.
• Fresh coconut:  1 tablespoon (grated)
• Onion: 1 no. (Small)
• Tomato: 1 no. (Small)
• Ginger: 2 inch piece
• Garlic: 8 flake
• Turmeric powder: 1teaspoon
• Coriander powder: 1 teaspoon
• Chilly powder: 1teaspoon
• Garam masala powder: half teaspoon
• Cumin seed: half teaspoon
• Salt: 1 table spoon
• Coriander leaves: 100 gm
• Ghee: 1 table spoon (optional)

Preparation:

1. Soak poppy seed, almond, cashew nut in little warm water (about half an hour).
2. Make paste of fresh coconut, poppy seed, almond and cashew nut.
3. Cut onion into very small pieces.
4. Chop the tomato.
5. Marinate the mutton with ginger, garlic, curd, chilly, coriander powder and paste (fresh coconut, poppy seed, almond, and cashew nut). Keep aside (About half an hour)

Method:

1. Take a cooker. Heat oil, Put cumin seed, clove, bay leaf, garlic flake, cinnamon and crushed cardamom in it. Sputter it for few seconds.
2. Add onion and saute till light brown.
3. Add tomato and continue to saute for 3-5 minutes.
4. Add marinated mutton and stir it.
5. Reduce to low heat, and cover the lid. Fry till oil separates from masala (or liquid dries up)
6. Cook on low flame. Add salt and continue to roast for about 10-15 minutes.
7. Add 100ml hot water. Close lid and bring to full cooking pressure.
8. Reduce to lower heat and cook for 4-7 minutes.
9. Allow cooker to cool.
10. Add Garam masala powder, ghee and half chopped coriander leaves.
11. Garnish with coriander leaves and fried Kaju (cashew nut)

Serve hot.