INDEX

STARTERS RICE
GOBI 65 TOMATO SOUP
POTATO PANEER LENTIL SOUP
TIKKI
CHCKEN SOUP
CHICKEN 65
CORN CHOWDER
GOBI FRY

ROTI GRAVIES
JEERA RICE CHICKEN CHETTINAD
GHEE RICE PANEER BUTTER
MASALA
CURD RICE
PEAS MASALA
LEMON RICE
CHILLI CHICKEN
STARTERS
 Gobi 65
Ingredients Servings: 3

2 cups cauliflower florets Prepping Time: 10 min

2 tablespoons rice flour Cooking Time: 15 min
2 tablespoons plain flour
2 tablespoons water
1/2 teaspoon garam masala powder
1 teaspoon chili powder
1/2 teaspoon turmeric powder
1 teaspoon ginger garlic paste
6 curry leaves
Salt to taste
Oil to deep fry
Water for blanching cauliflower

Method
1. Blanch cauliflower florets in salted hot water for 5 minutes.
2. Add cauliflower florets to a mixing bowl.
3. Add turmeric powder, salt, chili powder, garam masala powder, chaat masala
powder, chopped curry leaves, ginger garlic paste and mix well so that the
spices coat all the florets.
4. Add rice flour and toss well.
5. heat oil for deep frying. Take each floret separately and gently drop in the hot
oil.
6. Deep fry until the gobi turns crispy and golden. Drain excess oil and serve
cauliflower fry as snack.
 Potato paneer tikki
Ingredients
2 potato / aloo, boiled & mashed
1 chilli, finely chopped Servings: 6
½ tsp ginger garlic paste
Prepping Time: 10 min
2 tbsp coriander, finely chopped
¼ cup cornflour Cooking Time: 20 min
½ tsp salt
for paneer stuffing:
1¼ cup paneer / cottage cheese, grated
½ tsp ginger garlic paste
½ tsp kashmiri red chilli powder
¼ tsp cumin powder
½ tsp chaat masala
2 tbsp coriander, finely chopped
2 tbsp mint / pudina, finely chopped
¼ tsp salt
oil, for roasting

Method
1. Boil the potatoes & mash them.
2. Add 1 chilli, ginger garlic paste, 2 tbsp coriander, ¼ cup cornflour and ½ tsp salt. Mix
well.
3. In another bowl take 1¼ cup paneer. Add ½ tsp ginger garlic paste, ½ tsp chilli
powder, ¼ tsp cumin powder, ½ tsp chaat masala.
4. Also, add 2 tbsp coriander, 2 tbsp mint and ¼ tsp salt. Mix well.
5. Grease your hand with oil and pinch a ball sized aloo mixture.
6. Flatten slightly making sure there is enough space.
7. Now place a small ball sized prepared paneer stuffing in the centre.
8. Wrap and seal the stuffing well.
9. Now flatten slightly forming tikki.
10. Heat oil in a pan and shallow fry on medium flame.
11. Fry both sides until it turns golden brown and crisp.
 Chicken 65
Ingredients
Servings: 6
1 kg Boneless Chicken chopped
Prepping Time: 15 min
2 tbsp Kashmiri Chilli Powder
2 tsp Turmeric Powder Cooking Time: 30 min
1 tbsp Garam Masala Powder
3 tbsp Ginger Garlic Paste
4 tbsp Lemon Juice or Vinegar
Salt to taste
½ cup Curd
2 tbsp Rice Flour

Method
1. Mix all the ingredients except oil and flour. Leave it to marinate overnight.
2. Add in egg, rice flour. Mix well.
3. Drop in hot oil and fry till golden
4. Drain it and serve hot with some fried curry leaves and lemon wedges
5. Heat oil for deep frying and add in the chicken pieces and fry till golden
brown. Drain and set aside..
6. Now heat 1 tsp of oil and fry some garlic, green chilli and curry leaves in
that.
7. Sprinkle some salt and some lemon juice and mix well.
8. Add the fried chicken and toss well.
9. Serve hot as appetizer.
 Paneer Fry
Ingredients
¼ cup corn flour Servings: 3
2 tbsp rice flour
½ tsp pepper, crushed
Prepping Time: 10 min
1 tsp kashmiri red chilli powder Cooking Time: 20 min
¼ tsp turmeric
½ tsp coriander powder
½ tsp garam masala
½ tsp ginger garlic paste
2 tbsp curd / yogurt, whisked
1 tsp lemon juice
½ tsp salt
¼ cup water
17 cubes paneer / cottage cheese
oil for frying

Method
1. In a large kadai heat 3 tsp oil and saute 1 tsp cumin, 1 dried red chilli and
few curry leaves.
2. Further add 3 clove garlic, 1 inch ginger and 1 chilli. saute on high flame.
3. Additionally add 2 tbsp tomato sauce, 1 tsp chilli sauce and ¼ tsp salt. stir
fry on high flame.
4. Keeping the flame on low add 2 tbsp water and 2 tbsp curd.
5. Mix well until the curd combines well.
6. Optionally add 2 drops food colour for bright red colour and mix well.
7. Now add in fried paneer and give a good mix.
8. Fnally, garnish paneer 65 with chopped coriander leaves and enjoy.
SOUPS
 Tomato Soup
Ingredients Servings: 2
Prepping Time: 5 min
2 tablespoons Butter or olive oil
Cooking Time: 20 min
2 bay leaf (small to medium-sized)

⅓ cup finely chopped onions

½ teaspoon finely chopped garlic
500 grams tomatoes
1 cup water
salt as required
1 teaspoon sugar

Method
Heat butter until it melts in a saucepan or a pot. Keep the heat to low
Add bay leaves. Add chopped onions and garlic. Stir and sauté until onions soften.
Add chopped tomatoes and salt. Mix well.
Cover pan and simmer on a low to medium-low heat until tomatoes soften.
After the tomatoes have softened, remove from the heat and cool.
Add this to a blender jar.
Blend to a smooth consistency.
Pour the tomato puree back into the pot, and add water and sugar. Mix and stir well.
Simmer on a low heat until the soup becomes hot but not boiling.
Season with freshly crushed black pepper and stir.
Turn off the heat and stir in, 1 to 2 tablespoons of heavy cream.
Mix well, taste, and add more salt and pepper. Can be served with croutons.
 Lentil Soup
Ingredients
¼ cup olive oil
1 medium onion, chopped Servings: 4
2 carrots, peeled and chopped Prepping Time: 10 min
4 garlic cloves, pressed or minced Cooking Time: 45 min
2 teaspoons ground cumin
1 teaspoon curry powder
1 large can diced tomatoes
1 cup brown or green lentils, and rinsed
2 cups water
1 teaspoon salt, more to taste
Pinch of red pepper flakes
Freshly ground black pepper, to taste
1 to 2 tablespoons lemon juice

Method
1. Warm the olive oil medium heat.
2. add the chopped onion and carrot and cook, stirring often, until the onion has
softened
3. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring
constantly, about 30 seconds. Pour in the drained diced tomatoes and cook
4. Pour in the lentils and the water. Add 1 teaspoon salt and a pinch of red pepper
flakes. Season generously with freshly ground black pepper. Cook for 25 to 30
minutes, or until the lentils are tender but still hold their shape.
5. Transfer 2 cups of the soup to a blender. purée the soup until smooth. Pour the purée
soup back into the pot
6. Add the chopped greens and cook. Taste and season with more salt, pepper and/or
lemon juice.
 Chicken Soup
Ingredients
Servings: 10
1 (3 pound) whole chicken Prepping Time: 15 min
4 carrots, halved Cooking Time: 1hr 30 min

4 stalks celery, halved

1 large onion, halved
water to cover
salt and pepper to taste

Method
1. Make the stock by boiling the chicken and veggies until the
meat is falling off the bone.
2. Remove the chicken and cut into pieces (discard skin and
bones).
3. Strain the vegetables (reserving the stock) and cut into pieces.
Rinse the pot.
4. Return everything to the pot. Heat the soup through and season
to taste.
 Corn Chowder
Ingredients
Servings: 6
Prepping Time: 10 min
1 large onion, chopped
3 celery stalks, chopped Cooking Time: 6 hrs

1 potato, cubed
6 ears of corn, kernels removed
4 cups chicken broth
12 ounces evaporated milk
3 springs fresh thyme
1 bay leaf
Salt and pepper to taste

Method
1. Place the onion, celery, potato and corn kernels into your
slow cooker.
2. Add the chicken broth and evaporated milk. Season with
the thyme, bay leaf and salt and pepper.
3. Cook on low for 6 hours. Serve immediately.
RICE
 Jeera rice
Ingredients
Servings: 4
1 cup basmati rice
Prepping Time: 30 min
4 cups water
Cooking Time: 25 min
1 bay leaf
2 green cardamoms
1 black cardamom For Tempering Jeera Rice
½ inch cinnamon 2 tablespoons oil
2 cloves 2 teaspoons cumin seeds
1 to 2 single strands of ½ teaspoon green chilli
mace 1 to 2 tablespoons chopped
1 teaspoon salt coriander leaves

Method
1. Rinse basmati rice till the water runs clear of starch. Soak the rice for 20 to
30 mins and then drain all the water. Keep aside.
2. Heat 4 cups water till it comes to a boil. Add all the whole spices. Add rice and salt.
Simmer the rice on a low flame uncovered.
3. The rice grains should be cooked till tender and yet separate. Drain the
water and keep the cooked rice aside.
4. Heat oil in a small pan. Add cumin/jeera.
5. Add the green chilies. Stir for a few seconds. No need to brown the chilies.
6. Add the tempering to the hot or warm rice.
7. With a fork, gently mix the tempering with the rice grains.
8. Add coriander and gently mix. Serve.
 Ghee rice
Ingredients
1 cup basmati rice
Servings: 2
3 tablespoons Ghee
Prepping Time: 30 min
15 to 18 cashews
Cooking Time: 20 min
1 tablespoon raisins
⅓ cup thinly sliced onions
1.75 to 2 cups water
⅓ teaspoon rock salt
1 to 2 tablespoons coriander leaves
1.5 inches cinnamon
3 green cardamoms
3 cloves
2 single strands of mace
1 bay leaf

Method
1. First heat the ghee and then fry the cashews, raisins in a 2
liters pressure cooker. Set the fried cashews and raisins
aside.
2. Then fry the whole spices and sauté onions until golden
3. Add the rice and mix well. Pour 1.5 to 1.75 cups water and
season with salt as needed.
4. Pressure cook for 7 to 8 minutes on medium to medium-high
heat or for 2 whistles. Let the pressure fall naturally in the
cooker. Open and fluff the ghee rice. Serve hot or warm.
 Curd rice
Ingredients Servings: 3
Prepping Time: 15 min
1 cup rice
Cooking Time: 5 min
1.5 cups water
1 cup Curd
¼ cup milk For Tempering

1 green chilli 1 tablespoon sesame oil

1 teaspoon ginger – finely chopped ½ teaspoon mustard seeds

1 teaspoon curry leaves ½ teaspoon urad dal

1 tablespoon coriander leaves 5 to 6 curry leaves

⅛ teaspoon asafoetida
1 tablespoon coriander leaves

Method
1. Pressure cook rice on medium heat for 5 to 6 whistles
2. The rice has to be more soft. mash the rice.
3. When the rice becomes comes at room temperature add fresh curd
4. Add finely chopped ginger, finely chopped curry leaves, chopped green
chilies and chopped coriander leaves. Add salt. Mix well.
5. Heat a small pan and add sesame oil in it.
6. Add mustard seeds.
7. Lastly add the add curry leaves and asafoetida.
8. Switch off the heat and immediately pour the tempering in the curd rice
mixture. Again mix very well.
 Lemon rice
Ingredients
1 cup rice Servings: 3
1.75 to 2 cups water Prepping Time: 20 min
¼ teaspoon salt Cooking Time: 5 min

1.5 to 2 tablespoons lemon juice

1 teaspoon mustard seeds
2 dry red chilies
1 teaspoon chopped green chilies
12 to 15 curry leaves
1 generous pinch asafoetida
½ teaspoon turmeric powder
tablespoons sesame oil
salt as required

Method
1. In a small frying pan, heat 2 tablespoons sesame oil.
2. Add the mustard seeds and let them crackle.
3. Then add the red chilies, green chilies (chopped) and curry
leaves. Sauté for a few
4. Switch off the heat and add the asafoetida and turmeric
powder. Mix.
5. Immediately pour this tempering mixture on cooked rice. lemon
juice, salt.
6. Keep the bowl or pan covered for the flavors to blend for 4 to 5
ROTI
 Parotta
Ingredients
Servings: 7
3 cup maida Prepping Time: 15 min

2 tbsp rava Cooking Time: 30 min

1 tbsp sugar
1 tsp salt
2 tbsp ghee
water, for kneading
oil, for soaking & roasting

Method
1. Firstly, in a large mixing bowl take 3 cup maida, 2 tbsp rava, 1 tbsp sugar, 1 tsp salt and
2 tbsp ghee.
2. now add water and start to knead the dough.
3. add water slowly and knead to a smooth and soft dough.
4. add 2 tbsp oil, cover and rest for 1 hour.
5. now pinch a ball sized dough and place in a bowl. now take the ball and roll gently.
6. pull and spread as thin as possible. cut into thin strips using a sharp knife.
7. with greased hand, pat and spread the dough.
8. roll slightly thick, making sure the layers are intact.
9. now place the rolled parotta onto hot tawa
10. cook on medium flame until both sides turn golden brown.
11. crush the parotta gently, this helps to separate the layers.
 Wheat chappati
Ingredients
Servings: 8
Prepping Time: 10 min
1. 2 ½ cups whole wheat flour
Cooking Time: 10 min
2. ¾ teaspoon salt
3. 1 cup water

Method
1. Mix flour and salt together in a bowl. Stir in water to form a
soft dough.
2. Turn dough out onto a lightly floured work surface and
knead several times. Divide into 8 pieces and roll each into a
ball. Roll each ball into a very thin round using a rolling pin.
3. Heat a griddle over medium-high heat. Cook each dough
round on griddle until dough bubbles and blisters appear,
about 2 minutes. Flip and cook until lightly browned on the
other side.
 Naan
Ingredients
Servings: 9

1. • ¼ cup Curd Prepping Time: 2hrs 20mins

2. 1 teaspoon sugar
Cooking Time: 30 min
3. 1 teaspoon baking powder
4. 1 pinch baking soda
5. 2 cups all-purpose flour
6. 1 teaspoon salt
7. 2 tablespoons oil
8. ¼ to ⅓ cup water

Method
1. In a mixing bowl take ¼ cup fresh curd or yogurt.
2. Add 1 teaspoon sugar, 1 teaspoon baking powder and 1 pinch baking soda. Mix well.
3. Now add 2 cups all-purpose flour (maida), 1 teaspoon salt
4. Make a well in the center and add 2 tablespoons oil.
5. Add ¼ to ⅓ cup water
6. First mix and then begin to knead.
7. Knead to a smooth and soft dough. You should get a soft stretchy dough.
8. Flatten the dough and spread some oil all over the dough
9. . Cover the bowl with a lid and let the dough leaven for 2 hours.
10. Make medium-sized balls from the dough.
11. Flatten slightly and sprinkle some flour on the dough as well as on the rolling board.
12. Roll into a 6 to 7 inches elongated circle.
13. Roll the top side to get a tapering edge. You can even gently pull the dough with your
hands to get this pointed edge. The naan will have a tear-shaped form.
 Rumali roti
Ingredients
Servings: 10
2 cups whole wheat flour –
Prepping Time: 35 mins
240 grams
Cooking Time: 25 min
½ cup + 3 tablespoons all
purpose flour – 80 grams
1.5 teaspoon salt or add as
required
1.25 to 1.35 cups water for
kneading

Method
1. In a large bowl or a parat (wide rimmed plate) take the whole wheat flour all purpose flour.
2. Also add 1.5 teaspoon salt or add as required.
3. Mix and begin to knead. Adding water in parts knead to a slightly sticky dough.
4. Cover the dough with a moist cotton napkin or muslin. Keep aside to rest for 30 minutes.
5. Make medium sized balls from the dough. Cover with the moist cotton napkin and keep aside.
6. Take a dough ball and sprinkle some whole wheat flour all over.
7. While rolling sprinkle flour evenly all over if the dough sticks or gets sticky. Roll to thin rotis
having 11 to 12 inches diameter.
8. Do not add too much flour when rolling.
9. Roll to thin and slightly transparent rotis. Making Roomali Roti On Inverted Tawa Or Kadai
10. Now invert concave tawa
11. Sprinkle some flour on the tawa. Wipe off this flour from the tawa with a folded cotton kitchen
napkin carefully.
12. Gently place the roti on the inverted tawa.
13. Begin to roast roti on medium to medium-high heat.
14. Roast for 40 to 45 seconds or till you see bubbles all over.
15. Cook the second side for 30 to 35 seconds.
16. Flip and place on a plate
GRAVIES
 Chicken Chettinad
Servings: 4
Ingredients Prepping Time: 10 mins
500 grams Curry Cut Chicken
Cooking Time: 40 min
2 large Onions sliced thinly
For Chettinad masala
2 medium Tomatoes cubed
1. 3 tbsp Coriander Seeds
2 tbsp Ginger Garlic Paste
2. 5 Dry Red Chilli
Curry Leaves a small handful
3. 1 tsp Fennel Seeds
3 tbsp Gingelly Oil 4. 1 tsp Cumin Seeds
1 tsp Turmeric Powder 5. 1 piece Cinnamon Stick

Salt to taste 6. 2 tsp Whole Peppercorns - 2 tsp

7. 5 pods Cardamom
2 tbsp Lemon Juice
8. 1 piece Star Anise
3 tbsp Coriander Leaves
9. 4 piece Cloves
10. ¼ cup Fresh Coconut grated

Method
1. Add salt, turmeric powder and lemon juice to chicken and mix well. Let it marinate
for 15 to 20 mins.
2. Now Make the chettinad masala. Dry roast all the spices except coconut in a kadai
till it turns golden. once it turn golden add in coconut and roast. grind them to a
smooth paste.
3. Heat oil in a pressure cooker, add in onions and saute till it turns soft.
4. Add in curry leaves and ginger garlic paste.
5. Add in marinated chicken and mix well. Add in cubed tomatoes and mix well. Cover
the cooker and cook it for 2 whistle, simmer for 10 mins.
6. Open the cooker and pour the chicken in a kadai. Add more water if needed.
7. Add the ground masala and mix well. Cover and simmer for 10 mins.
8. Add in coriander leaves and serve.
Paneer butter masala
Ingredients Servings: 4
Tomato Puree Prepping Time: 10 mins
Ginger-Garlic Paste Cooking Time: 30 min
2 tablespoons Butter
1 tej patta
½ to 1 teaspoon red chili powder
1.5 cups water or add as required
1 inch ginger
1 or 2 green chili
200 to 250 grams Paneer (
1 teaspoon dry fenugreek leaves (
½ to 1 teaspoon Garam Masala
2 to 3 tablespoons light cream
salt as required
Cashew paste
Coriander leaves

Method
1. Melt butter in a pan on a low heat. Add tej patta
2. Add ginger-garlic paste and sauté
3. Add the tomato puree and stir well
4. Next add red chili powder and stir again. Continue to sauté till the oil starts to leave the sides
of the tomato paste.
5. then add cashew paste and stir well.
6. Add water and mix very well. Simmer on a low to medium-low heat.
7. The curry will come to a boil.
8. After 2 to 3 minutes of boiling
9. Add julienned ginger and green chillies, salt and sugar and simmer till the curry begins to
thicken.
10. After 3 to 4 minutes, add slit green chillies. also add salt as per taste
11. After the gravy thickens to your desired consistency, then add the paneer cubes and stir
gently.
12. After that add crushed kasuri methi (dry fenugreek leaves), garam masala and cream. Gently
mix and then switch off the heat.
 Peas masala
Servings: 4
Prepping Time: 30 mins
Cooking Time: 30 min
Ingredients

½ teaspoon kasuri methi

1 cup peas
1 cup water
1 to 1.5 teaspoon ginger+green chili paste
3 tablespoon oil
2 tablespoon Curd
salt as required
1 generous pinch asafoetida
Cashew paste
½ teaspoon turmeric powder
tomato paste
½ to ¾ teaspoon red chili powder
1 tej patta
1 teaspoon cumin powder
2 cloves
1 teaspoon Coriander Powder
2 green cardamoms
½ teaspoon Garam Masala
1 inch cinnamon

Method
1. add cashews along with 1.5 cups chopped tomatoes in a blender
2. Without adding any water, grind to a fine and smooth paste. Heat 3 tbsp oil in a pan.
3. Then add the whole garam masala.
4. Then add 1 to 1.5 ginger+green chili paste and a generous pinch of asafoetida. Stir
5. Now add the tomato-cashew paste.
6. Meanwhile in a small bowl whisk 2 tbsp of fresh full fat curd till smooth.
7. Stir and saute the masala paste
8. Then add the ground spices – turmeric powder, red chili powder, cumin powder,
coriander powder and garam masala powder.
9. Stir and sauté for a minute.
10. Now lower the flame. Then add beaten curd.
11. Stir the curd very well with the whole mixture.
12. Add 1 cup water.
13. Then add the cooked green peas. Season with salt. Stir everything very well.
14. Lastly add 1/2 tsp kasuri methi.
 Chilli Chicken
Ingredients Servings: 4
2 chicken breasts
Prepping Time: 15 mins
1 teaspoon salt Cooking Time: 20 min
½ teaspoon pepper
1 egg, beaten
¾ cup flour(100 g)
1 green pepper, sliced
1 red pepper
CHILLI SAUCE
3 cloves garlic cloves, crushed
1 red chilli, chopped
3 tablespoons soy sauce
2 tablespoons tomato puree
½ cup water(100 mL)

Method
1. Season the chicken with salt and pepper.
2. Cut the chicken into thin strips then coat in the egg wash and
flour.
3. Shallow fry for a few minutes on each side, until golden brown.
4. Add the peppers and fry for another couple of minutes. Remove
the chicken and peppers and set aside.
5. In the same pan, add the garlic, red chilli, soy sauce, tomato
purée, and water. Stir and simmer the mixture reduces and is
thick and syrupy.
6. Add back in the chicken and peppers and stir well in the sauce.