Solutions to your queries - Secrets of Indian Cooking, Mouthwatering Recipes and Spicy Curries

I receive many requests from my visitors for some recipe of their choice. I used to email the recipes or solution to their queries personally. But suddenly it struck me that why not let everybody know? All of my viewers should benefit.

This realization made me design this special section, where all my responses to viewers’ requests would be displayed for everybody to see.

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Request 14 :- My brother is suffering from Diabetes and I always seek for everything which could help to control the ailment. ... I really need few recipes for Sugar-Free Cookies...

By:- Akshita

Request 13 :- Here in England I am still looking for Awadhi Cuisines of Nawab's era ... but no where one can find the recipe. Not only me, but there is a great demand of recipe of this place famous for its culinary delights... I even heard that the people left behind after the demise of Nawab's, do not part with recipes, but they keep in their families.

By:- Dr. Ravindra, London

Request 12 :- ... I wonder if you could please provide me with the recipe of some good Sea-Food curry... Thanks

By:- Rafeeka Splinters, Cape Town, South Africa

Request 11 :- I have recently come to Melbourne, Australia. Although there are quite a good number of Indian restaurants here but they are very costly and its better to make food at home. Can you please give me some everyday simple quick recipes of cabbage and cauliflower which we can have with rice and dal. Coz we have to come back from office and prepare food. So most of the time we make rice and dal coz thats quick but no veggies.

By:- Sauvik Jana, Melbourne, Australia

Request 10 :- I am unable to find out recipe for Tomato KetchUp on the site. Please provide me with the same. Thanks

By:- Pawan Kapur

Request 9 :- ... Could you please solve my problem...What are the ingredients of Paav Bhaaji Masala...

By:- Rubab Rasool

	Request 14 : My brother is suffering from Diabetes and I always seek for everything which could help to control the ailment. ... I really need few recipes for Sugar-Free Cookies... By:- Akshita Response : Following recipes will be easy and quick to cook for you. I hope your brother would certainly like it. SUGAR-FREE OATMEAL COOKIES Ingredients:- Uncooked Oats - 1 cup Splenda - 1/3 cup Egg - 1 Honey - 1 tbsp Cinnamon - 1 tsp Vanilla Extract - 1 tsp Method:- Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix well. Drop a large serving spoon full of batter onto a baking sheet sprayed with nonstick cooking spray. Bake for 12-15 minutes or until browned. SUGAR-FREE CHOCOLATE CHIP COOKIES Ingredients:- Soft margarine - 1/2 cup Egg -1 Vanilla extract - 1 tsp Non-fat dry milk - 1/4 cup Splenda - 1/2 cup Water - 1/4 cup Flour - 1 cup Baking soda - 1/2 tsp Dietetic choco-candy, chopped - 50gms Method:- Preheat oven to 350 degrees. Blend splenda and margarine in a bowl. Add egg, vanilla, non-fat dry milk and water. Blend on low until mixture is smooth. Blend chocolate candy into the mixture. Drop from teaspoon onto lightly sprayed baking sheet. Bake for 20-25 minutes.
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	Request 13 : Here in England I am still looking for Awadhi Cuisines of Nawab's era ... but no where one can find the recipe. Not only me, but there is a great demand of recipe of this place famous for its culinary delights... I even heard that the people left behind after the demise of Nawab's, do not part with recipes, but they keep in their families. By:- Dr. Ravindra, London Response : Its really good to know that Indian Cuisine is so in great demand in England too. Please have the following two recipes for the time being. I have put few more Awadhi recipes in my upcoming Ebook to be launched soon. MURG MUSSALLAM Ingredients: Chicken (whole) - 1 kg Papaya (raw) - 25 gms Onions, medium - 4 Ginger - 2 inch piece Garlic - 4 cloves Salt - to taste MASALA - A Desiccated coconut - 50 gm Onion Seeds - 20 gm Green Cardamom - 8 Cloves - 8 Black Pepper - 5 gm Poppy Seeds - 5 gm Cinnamon - 5 gm MASALA - B Curd - 250 gms Ghee - 250 gms Eggs - 4 Almonds - 30 gms Cumin Seeds- 20 gms Coriander Seeds - 20 gms Chili Powder - 5 gms Silver leaves, clean, washed - 3 Saffron - A pinch Saffron edible colour - A pinch Kewra jal - 1 tsp Method:- Clean and wash chicken. Take care to wash the inside well. Prick all over with the fork. Grind the raw papaya to a paste. Apply it with salt on the chicken rubbing it well. Marinate for 2 hours. (If a broiler chicken is being used then there is no need to marinate in the papaya paste). Meanwhile, finely slice the onions and fry in ghee till golden brown. Remove and grind half the onions to a paste and keep aside. Also grind garlic and ginger to a paste. Lightly roast ingredients of Masala A and B separately on a griddle and grind to a paste. For the stuffing, hard boil 4 eggs, chop and keep aside. Blanch and peel the almonds and cut into the slivers. Keep aside. Now, remove the papaya paste off the chicken completely. Dissolve the saffron colour in kewra jal and apply on the chicken rubbing inside also. In a bowl, mix masala A and B in the curd and blend well. Then add the coloured chicken to this mix, rub well and marinate for 25 minutes. Then mix half of the fried onions in chopped boiled eggs and stuff inside the body cavity of the chicken. Truss the chicken by bringing the wings and legs close to the body and tie with a thread. Put a lagan or deep heavy bottomed pan on fire and pour ghee which was used for frying the onions and the chicken along with the marinade. Simmer for 30 minutes or till the chicken is done and the ghee appears on the sides. When done, place on a platter and remove the thread. Place the silver leaves on the chicken and garnish with almond slivers. Serve hot with paratha. SEEKH KEBAB Ingredients:- Lamb mince - 450 gms Onions, medium, chopped - 2 Garlic, chopped - 5 cloves Ginger, chopped - 1 inch piece Green chili, de-seeded, chopped - 2 Fresh Coriander, chopped - few sprigs Green Cardamom, powdered - 3 Black Cardamom, powdered - 2 Chili powder - 1 tsp Salt - to taste Garam Masala - 1/2 tsp Cumin Seeds - 1/2 tsp Dry Coriander - 1 tsp Method:- Put all the mince lamb in a large bowl and add chopped onions, garlic, ginger, chilies and coriander. Then add whole of the ground masala and mix thoroughly with either your hand or a wooden spoon. Take a large hand-full and make into a long kebab using the handle of a wooden spoon. Put foil on to your grill and put your kebabs under a hot grill. Cook on all sides until brown. Serve on a bed of lettuce. Garnish with tomatoes, onion rings, chilies and coriander.
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	Request 12 : ... I wonder if you could please provide me with the recipe of some good Sea-Food curry... Thanks By:- Rafeeka Splinters, Cape Town, South Africa Response : Please have the following two recipes. I have put few more Seafood curries in my upcoming Ebook to be launched soon. CURRIED PRAWNS IN COCONUT MILK Ingredients: Serves 4-6 Coconut Milk - 2½ cup Yellow Curry Paste - 2 tbsp Salt - 1 tsp Granulated Sugar – 1 tsp King Prawns / Jumbo Shrimp, shelled, tails left intact, deveined – 500 gms Tomatoes – 250 gms Juice of ½ lime Red Chili strips to serve Coriander leaves – to garnish Method : Put half the coconut milk into a pan or wok and bring to boil. Add the curry paste to the coconut milk, stir until it disperses, then simmer for about 10 minutes. Add the salt, sugar and remaining coconut milk. Simmer for another 5 minutes. Add prawns and tomatoes. Simmer very gently for about 5 minutes until the prawns are pink and tender. Serve sprinkled with lime juice and garnish with chilies and coriander. FISH AND PRAWNS IN HERB SAUCE Ingredients: Serves 4—6 Garlic Cloves – 3 Fresh Root Ginger – 2 inch piece Large Leek, roughly chopped – 1 Fresh Green Chilies – 4 Mustard or Vegetable Oil – 4 tbsp Ground Coriander – 1 tbsp Fennel Seeds – 1 tsp Mustard Powder – 1 tsp Thick Coconut Milk – ¾ cup Huss or Monkfish fillets, cut into thick chunks – 250 gms King Prawns (Jumbo Shrimp), peeled and deveined, with tails intact – 250 gms Salt – to taste Fresh Coriander, chopped – 4 cups Green chilies. To garnish – 2 Method: In a food processor, grind the garlic, ginger, leek and chilies to a coarse paste. Add a little vegetable oil if the mixture is too dry and process the mixture again. In a large frying pan, heat the mustard or vegetable oil with the paste until it is well blended. Keep the window open and take care not to overheat the mixture as any smoke from the mustard oil will sting the eyes. Stir in the ground coriander, fennel seeds, mustard and coconut milk. Gently bring the mixture to the boil and then lower the heat and simmer, uncovered, for about 5 minutes. Add the fish chunks. Simmer for 2 minutes, then fold in the prawns and cook until the prawns turn a bright orange/pink colour. Season with salt, fold in the fresh coriander and serve hot. Garnish with the fresh green chilies, if you like.
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	Request 11 : I have recently come to Melbourne, Australia. Although there are quite a good number of Indian restaurants here but they are very costly and its better to make food at home. Can you please give me some everyday simple quick recipes of cabbage and cauliflower which we can have with rice and dal. Coz we have to come back from office and prepare food. So most of the time we make rice and dal coz thats quick but no veggies. By:- Sauvik Jana, Melbourne, Australia Response : Following recipes will be easy and quick to cook for you. CABBAGE STIR-FRY Ingredients : Cabbage, coarsely shredded - 1 cup Tomato, cubed - 1/4 cup Capsicum, cubed - 1/4 cup Salt to taste Oil - 1 tsp Turmeric Powder - 1/4 tsp Chili Powder - 1 tsp Coriander Powder - 1 tsp Asafoetida - a pinch Garam Masala/Paav Bhaaji Masala - 1 tsp (optional) Cumin Seeds - 1/2 tsp Coriander leaves - to garnish Method Heat oil in a wok. Add the cumin seeds and let them crackle. Add asafoetida and other dry ingredients. Stir for 3-4 seconds and then add cabbage, tomato and capsicum. Stir for a minute on high flame. Add seasoning and stir again for a minute. Serve immediately garnished with coriander leaves. CAULIFLOWER PEAS CURRY Ingredients : Cauliflower florets, cut into medium size - 1 cup Peas, boiled - 1/4 cup Tomato, finely chopped - 1/8 cup Ginger, grated - 2 tsp Green chili, slit in half - 2 Oil - 1 tsp Cumin Seeds - 1 tsp Onion, sliced - 1/4 cup Asafoetida - a pinch Turmeric Powder - 1/4 tsp Garlic Paste - 1 tsp Salt to taste Chili Powder - 1 tsp Coriander Powder - 1 tsp Coriander Leaves - to garnish Method Heat oil in a wok. Add the cumin seeds and let them splutter. Add green chili, ginger and onion. Let the onion cook until light brown in colour. Add tomatoes and cook for a minute. Add garlic paste and stir for few seconds. Add asafoetida. Add cauliflower, salt and turmeric powder and stir on high flame for a minute. Add 1/2 cup of water and cook until tender. Add boiled peas and stir. Now the remaining ingredients needs to be added except coriander and stir for a minute. Adjust the seasoning. You can add more water if gravy is required. Cook for another minute. Serve hot garnished with coriander leaves.
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	Request 10 : I am unable to find out recipe for Tomato KetchUp on the site. Please provide me with the same. Thanks By:- Pawan Kapur Response : Recipe for Tomato Ketch up : Ingredients : Tomato - 500 gms Onion - 50 gms Ginger - 10 gms Garlic - 25 gms Cloves - 3 Cinnamon - 2 sticks Cardamom - 4 Sugar - 50 gms Salt - 10 gms Glacial Acetic Acid - 2 ml Sodium Benzoiate - 100 mg Method : Wash the tomatoes thoroughly and cut into small pieces. Chop ginger, garlic and onion. Pressure cook all these for 2 to 3 whistles or 25 minutes.. Blend the mixture and strain through a strainer.. Add red chili powder and half amount of sugar. Tie all the whole spices in a muslin cloth and put this bag in the mixture. Cook the mixture first on high flame for 10-15 minutes and then on medium flame till it reduces to half the quantity. Add remaining sugar and acetic acid to the sauce. Stir well and cook for another 10 minutes and put off the flame. Cool it and add sodium benzoiate when lukewarm. Let it cool completely. Fill in sterilized bottle and preserve.
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	Request 9 : ... Could you please solve my problem...What are the ingredients of Paav Bhaaji Masala... By:- Rubab Rasool Response : Here goes the ingredients and the method to prepare Paav Bhaaji masala. Ingredients : Coriander Seeds - 1 cup Cumin Seeds - 1/4 cup Black Pepper - 1/8 cup Dry Mango powder - 1/8 cup Cassia - 4 Clove - 10 Turmeric Powder - 2 1/2 tsp Dry Ginger Powder - 4 tsp Anistar - 4 pcs Fennel Seed - 1/8 cup Black Cardamom - 4 Triphala - 2 tsp Cinnamon - 3 sticks Cassia Leaf - 4 Salt - 4 tsp Method : Dry roast all the whole garam masala on a low flame till a good flavour comes out, stirring constantly. Let it cool. Mix all the other spices and fine grind in a grinder. Store it in an air tight container.
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