Author Archives: Avtar Singh Rana

Ingredients of Rajasthani Laal Maas 2 Small onions, finely chopped 2 green chillies, finely chopped 18-20 red chillies 2 tsp coriander seeds (whole) 1 tsp jeera 1 cup mustard oil 10 cloves garlic, finely chopped 1 piece small ginger, finely chopped 1/2 kg lamb (cut into pieces with bones) 1 tsp salt 1 cup kachriContinue reading “Traditional Rajasthani Dish Laal Mass”

INGREDIENTS ⅓ cup falooda sev, 10 gms almonds 10 gms Pistachio 10 gms Cashew nutS 50 Ml Roohafza/Rose syrup ½ tablespoon sabja seeds (falooda seeds) 4 kulfi2 tablespoon rose syrup 200 ml Condensed milk 1 tsp Small Cardamom powder Requirements for Kulfi A few chopped pistachios, almonds or cashews nut Method of making the FaloodaContinue reading “Tri Color Kulfi Falooda”

Ingredients for making the ker Sangri 1/2 cup Ker 1 and 1/2 cup Sangri 4 tbsp Oil 1/4 tsp Hing 1 tsp Zeera 1 tsp Saunf/Aniseed 4-5 Dry Red Chillies 3 tsp Coriander Powder 2 tsp Red Chilli Powder 1 tsp Turmeric Powder 1 tsp Garam masala Powder 2 tsp Amchoor Powder 2 tbsp CurdContinue reading “Ker Sangri”

Ingredients for the Dal Dhokli 1 cup Tuvar Dal 1/2 tsp Turmeric Powder 1 tsp Red Chilli Powder Salt to taste 1/2 cup Tomato Chopped 5 cups Water 1 tsp Jaggery Grated 3 tbsp Lemon Juice Fresh Coriander For Garnishing Roasted Peanuts For Garnishing Making of Dhokli 1 cup Whole Wheat Flour 2 tbsp BesanContinue reading “Dal Dhokli”

Ingredients of Hare Mattar ki Tikki 500 gms green peas (shelled) 2 Tbsp desi ghee 1 tbsp ginger, chopped Green chillies to taste 1 tsp cumin powder 1/2 tsp yellow chilli powder 1 Tbsp chaat masala Salt to taste Roasted chana powder (for binding) 150 gms potatoes 1 Tbsp fresh coriander For Tamarind Chutney: 2Continue reading “Hare Mattar ki Tikki”

Ingredients for making the Fish Tikka (Serves 4) 520gms monkfish fillets cut into 4cm chunks 1 tsp lemon juice Salt to taste 4-5 wooden skewers Melted butter for basting (around 1-2tbsps) Lemon juice or chaat masala for garnish Mint chutney to serve For the marination 3 garlic cloves roughly chopped ½” ginger roughly chopped 1Continue reading “Fish Tikka with mustard and yellow chilli”

Ingredients for making the Cod with peas and asparagus risotto Cod loin 4 cod, fillet thick, skin-on 2 tbsp of olive oil 30g of unsalted butter salt to taste freshly ground black pepper Pea and asparagus risotto 150g of asparagus, spears fine 1l vegetable stock, fresh 2 chopped shallots 1 crushed garlic clove 25g ofContinue reading “Cod fillet with peas and Asparagus Risotto”

Ingredients for making the Eggplant Moussaka For the Vegetables 3 to 4 Aubergines Salt 1 potatoes Olive oil (for greasing baking sheets) 8 large egg whites (reserving the yolks for the béchamel) 2 cups plain breadcrumbs For the Meat Filling 1 1/2 pounds ground beef (or lamb) 2 large onions (finely diced) 2 cloves garlic (minced) 1/2 cupContinue reading “Classic Greek Eggplant Moussaka”

Ingredients for making the Dosai For the dosa batter 2 cups short-grain rice ½ cup urad dal (split husked black lentils) 1 teaspoon fenugreek seeds ½ teaspoon salt Vegetable oil, for frying For the potato fillings 3 tablespoons ghee or vegetable oil 1 teaspoon mustard seeds ½ teaspoon cumin seeds 2 small dried hot redContinue reading “Dosai/ Dosa with Masala”

Ingredients for making crispy seafood roll For the filling 1 large yellow onion (about 1 2/3 cups finely diced)1 small – medium carrot (about 1/2 cup finely diced)8 oz shrimp (peeled and de veined)1 cup crab meat2 tablespoons finely diced shallot5 tablespoons finely sliced scallion6 tablespoons mayonnaise1/2 teaspoon fish sauce black pepper16-18 spring roll wrappersContinue reading “CRISPY SEAFOOD ROLL”