R & D







Holi special

Indian Omlette

30 gms ghee, 1 small onion finely chopped. 1 green chili, finely chopped, and seeds removed. 2 eggs, lightly beaten, half spoon finely chopped
vegetables. Melt ghee in a small frying pan, sauté vegetables over low heat, until they are tender. Add onion and chili and fry for some more time. Add eggs and vegetables over low heat, until set and
lightly brown underneath. Place pan under preheated grill for two minutes, or until omlette is set on top.
Fold in half to serve. Serves 1

Dahi Murgh (Chicken with curd)

500 gms boneless chicken cut from the brest,  half-cup curd, 6 cloves garlic, grounded. 1 piece ginger, grounded with the garlic 1 teaspoon dried fenugreek (methi)3 tablespoons cream or top of the milk 3 tablespoons of grated cheese (optinal) 3/4 teaspoon salt red chili powder to taste juice of one lime chaat masala or garam masala. Wash the chicken well. Lightly beat the curds, mix into it all the ingredients except the lime juice and garam masala or chaat masala. Into the curds mixture, drop the chicken, make sure you rub it into each piece. Let it soak for at least 5 to 6 hours, if possible, overnight. To cook, put the chicken along with the marinate onto the fire. After it comes to a boil, reduce heat to very low, and cook for 20 minutes to half an hour. The chicken pieces should get cooked through but should not break up. The liquid should be almost gone. You can make the recipe to this stage in advance.  When you are ready to eat, put the grill in your oven on, either skewer the chicken pieces, or put them on an
oven tray, and put under the grill for 5 minutes. Remove from the oven tray onto a plate, and dress with the lime juice, and chaat or garam masala. 
This chicken freezes successfully, and you can make it in larger quantities if you want. Serves Two to Three.

Pudina ki chutney


1 cup mint leaves,1 cup fresh coriander Green chilies chopped, to taste. Juice of 2 limes, 1 teaspoon sugar or to taste 1 clove garlic, A tiny piece of ginger (optional) Prepare the mint, break of leaves from the tough stems Wash them well in a number of changes of water.  Cut off the roots from the coriander. Spread it out on a chopping board or a plate, and pick out any mushy black leaves. Wash the rest well. Chop the mint and coriander roughly. Put them into the grinder, along with the rest of the ingredients. Add the juice of one lime and as little water as possible. Taste and see if you need more lime juice or any other ingredients. Grind smooth. Chill  and serve.

Dosti Chappati 

Dough for chapattis, made with two cups flour. Oil  Pinch off two small pieces of dough, each about the size of a walnut. Roll out to a small circle, about three inch in Diameter. On one side of one circle, smear a little oil, put the other circle down on the oily side, press down lightly. Dust with dry flowers Roll out the two circles, now stuck together to a big circle, almost the size of your rolling board. This will be surprisingly easy to do since you have two together. Put the chapatti on the hot pan. When one side seems cooked, turn it over to the other side and bake. Press down gently with a clean cloth, if needed to ensure even cooking. Take the chapatti off the fire, and separate the two. They will pull off very easily because of the oil you smeared before cooking. Fold each chapatti into a triangle, and keep covered in a clean cloth till you are ready to eat. Makes about 20 to 22 chapattis.


Use any vegetable you choose. For example, you can use thinly sliced potato, or egg plant, cauliflower broken into florets, spinach leaves, or chopped onions. 250 gms of basan (chickpea flour)
1/4 teaspoon baking powder, 1/2 teaspoon ground turmeric, 1 teaspoon ground coriander, 1/2 teaspoon chili powder, water Mix basan, baking powder, turmeric, coriander and chili in a bowl. Add water, and stir to mix to a thick battered consistency. Dip vegetable pieces into the mixture, pick up, and deep fry in moderately heated oil, until golden brown. You can add as many dipped-dipped vegetables as your frying bowl allows. Drain the pakoras on absorbent paper, and serve hot with sauce.

Barfi (The Indian Sweetmeat)


4 cups or 1 liter milk.
1/4 cup or 60gms sugar
1/2 teaspoon cardamom seeds
20 gms Pista or any other nuts
20 gms silver almonds

Place milk in a saucepan and bring to boil.Reduce heat to low, simmer for 40 minutes or until milk has a porridge like consistency. Stir frequently. Add sugar, stir over heat until dissolve. Add cardamoms, pista nuts, and almonds. Pour into a greased lamington pan, and cool. Cut into diamonds to serve

Serves 6 to 8

Stuffed Tomatoes

6 medium-sized firm tomatoes, 1 Small Onion finely chopped, 1 Clove garlic, crushed. 30 gms ghee, 125 gms minced chicken, 1 teaspoon curry powder

Step 1:
Cut a slice from the top of each tomato to
form a lid, scoop out some of the inside and reserve. 2: Melt gh

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