• 1 C. Arborio rice (important to use this kind), unrinsed, unwashed
• 2.5 C. vegetable broth
• 2 Tbs. olive oil
• 2 cloves garlic, minced
• 1/2 onion, finely chopped
• 2-3 C. any vegetable you like

You need two pots for this dish, and one should be a deep non-stick pot.
First, heat the broth until hot (not boiling, but steaming).
In the non-stick pot, heat the olive oil over medium heat.
Saute the garlic and onion in the olive oil until translucent.
Add the rice, and cook, stirring frequently, until rice is well-coated, and translucent (about 2 minutes).

Add 1/2 c. of hot broth to rice, and stir until broth is absorbed.
At this point, add the vegetable of choice (I’ll usually use a head of chard, or broccoli, or a can of white beans, red bell pepper, and zucchini).
Continue adding broth in 1/2 c. increments, stirring until it is absorbed between each addition.
Once all broth is absorbed, risotto is done.
About 30-40 minutes total preparation time.

6-8 small sized Potatoes

100 gms Yam (kand)

2 Raw bananas

3-4 Small brinjals

2 Ginger (1 inch pieces)

6-8 cloves Garlic

1 medium sized Fresh coriander leaves (bunch)

4 Green chillies

25-30 Broad beans (papdi)

5 tbsps Oil

Asafoetida a pinch

1 tsp Mustard seeds

Salt to taste

1 tsp Turmeric powder

1/2 cup Coconut (scraped)

For muthiya

1/4 cup Gram flour (besan)

1/2 cup Fenugreek leaves

1/2 inch piece Ginger

1-2 Green chilies

Salt to taste

Oil to deep fry

 PREPARATION 

Wash, peel and dice potatoes, yam and raw bananas. Wash brinjals and slit them into four without cutting the stem. Peel and wash ginger. Peel garlic. Clean, wash and chop coriander leaves finely. Wash, remove stem of green chillies. Make a paste of ginger, garlic and green chillies. Mix in the chopped fresh coriander leaves. String beans and cut into one-inch long pieces. 

To make muthiyas, wash and drain fenugreek leaves, Peel and grate ginger. Wash, remove stems and finely chop green chillies. Mix all the muthiya ingredients except oil and prepare a stiff dough. Divide into small portions and shape each into one-inch long half-inch thick rolls. Deep fry in hot oil, drain onto an absorbent paper and keep aside. 

Heat oil in a thick-bottomed handi, add asafoetida and mustard seeds. When mustard seeds crackle, add ground masala and broad beans. Place the rest of the vegetables in layers one on top of the other. Sprinkle salt to taste and turmeric powder. Cook for five minutes on high heat. Pour one cup of water, cover and simmer on very low heat for ten to fifteen minutes. Add fried muthiyas and continue to cook for fifteen minutes. Toss the vegetables occasionally but do not use a spoon to stir. Serve hot garnished with grated coconut.

INGREDIENTS

4 cups boiled rice
1 cup urad dhal
Peas – 50 gms
Cauliflower (flowerettes) – 50 gms
Potatoes- 2 big
Tomato – 1 big
Carrot -1
Onion (medium sized) – 200 gms
Cashew nut bits – 2tblsp
Red chillies- 6
Bengal Gram Dhal – 2 tsp
Coconut (grated) – 1 tsp
Urad dhal – 1 tsp
Mustard seeds – 1 tsp
Curry leaves – 10
Ghee – 50 Gms

Salt to taste

PREPARATION

tasteGrind rice and urad dhal separately with required amount of water. Then mix together this mixture, add salt and leave it to ferment for 10 – 15 hours or leave overnight. Cut Potatoes, cauliflower and carrots to small cubes and half boil the vegetables. Cut Onions and Cashew nuts into small pieces. Grind grated coconut, Fried Bengal Gram, Chillies and coriander leaves to a fine paste (like that of Chutney).

Heat 3 tsps of Ghee in a shallow pan. Sauté mustard and yrad dhal for 2 minutes and then add curry leaves, tomato, onions, cashew nuts, half boiled vegetables and sauté for a few minutes till soft. Add ground ingredients into the batter along with the just sautéed ingredients. Pour this batter into greased plates into idli plates and steam cook for 10 minutes or till it is cooked.

12 nos. dried figs
1/3 cup chopped dry fruits (almonds, pista, cashewnuts, walnuts)
1 tsp ghee
1/4 tsp cardamom (elaichi) powder
Few saffron strands

For the garnish
2 edible silver leaves (varq)

Method:

. Blanch the figs in boiling water for about 2 minutes. Drain and puree them in a food processor.

2. Combine the fig puree, dry fruits, ghee, cardamom powder and saffron to make a soft dough.

3. Roll out into a rectangle of 100 mm. x 75 mm. (4 inch x 3inch)

4. Garnish with varq.

5. Cut into 25 mm. x 25 mm. (1 inch x 1 inch) squares.

Ingredients:

• 2 oz peach nectar
• chilled sparkling cider

Preparation:

1. Pour the peach nectar into a champagne
2. Slowly add the Champagne.

• 700 gm: Raw chicken

MARINADE

• 1 tsp: Ginger garlic paste
• 1 tsp: Red chilli powder
• Salt to taste
• ½ kg: Curd

Gravy

• 100 gm: White butter
• ½ kg: Tomato (pureed)
• ½ tsp: Black cumin seeds
• ½ tsp: Sugar
• 1 tsp: Red chilli powder
• Salt to taste

To Prepare Chicken

• 100 gm: Fresh cream
• 75 gm: White butter
• 4-5: Sliced green chillies
• ½ tsp: Crushed fenugreek leaves

Method

1. For the marinade, mix red chilli powder, ginger garlic paste, salt and curd together. Marinade is ready.
2. Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.
3. Then roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.
4. For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix it well.
5. Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.
6. Cook till chicken is done.
7. Butter Chicken is ready to eat.
8. Serve hot with rice or naan.

Ingredients :

200 ms paneer
4 tbsp tomato puree
4 tbsp tomato ketchup
6 tbsp half & half cream
1 tsp sugar
1 med. capsicum
1″ grated ginger
1 tsp butter
Salt to taste
¼ tsp pepper
¼ cup water

Method :

Heat butter for 20 seconds. Add tomato puree, stir, add tomato sauce, mix well.
Add water, stir then add capsicum, cook for two minutes add paneer, salt, pepper, sugar & ginger.
Cook for two minutes.
Add cream and stir cook for a minute

6 cups creamy milk
9 cardamoms
2/3 cup sugar
1/4 cup chopped/sliced almond

Garnish
flakes of almond
cardamom seed

METHOD:

1	Add Cardamom to milk and bring it to boil.
2	Reduce the heat and keep simmering the milk until it is reduced by one-third.
3	Take cardamom out of milk by using strainer.
4	Add almond and sugar.
5	Pour the mixture into container with lid.
6	Freeze until firm. Stir the mixture every 30 minutes.
7	Remove from freezer 10 minutes before serving.
8	Serve by taking out of the container. Garnish with almond and cardamom seed as desired

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