1. Put the ginger, garlic, and 4 tablespoons of water into the blender. Blend well until you have a smooth paste.
  2. Heat oil in a wide heavy pot over a medium heat, brown the meat cubes in serveral batches and set to one side.
  3. Put the cardamom, bay leaves, cloves, peppercons and cinnamon into the same hot oil. stir once and wait until the cloves swell and the bay leaves begin to take on colour.
  4. Now put in the onions. Stir and fry for 5 minutes until they turn a medium brown colour.
  5. Put in the ginger garlic paste and stir for 30 seconds.
  6. Add the coriander, cumin, paprika-cayenne, and salt. Stir and fry for 30 seconds.
  7. Add the fried meat cubes and juices.
  8. Stir for 30 seconds, now add 1 tablespoon of yoghurt, stir until well blended .
  9. Add the remaining yoghurt, a tablespoon at a time in the same way. Stir and fry for another 3 minutes.
  10. Now add 275ml of water if your cooking lamb or chicken and 425ml of water if your cooking beef. Bring to the boil, scraping all the browned spices off the sides and bottom of the pot. Cover and cook on low for an hour if your cooking chicken or lamb and 2 hours if cooking beef, (or until meat is tender.).
  11. Every 10 minutes give the meat a good stir. When the meat is tender take off the lid, turn the heat up to medium, and boil away some of the liquid.
  12. All the fat that collects in the pot may be spooned off the top.
  13. Sprinkle the garam masala and black pepper over the meat before you serve and mix them inches.





  1. Blend mascarpone, sour cream and confectioners’ sugar in food processor until smooth.
  2. Cut deep slit in each fig; squeeze gently to open; spoon cheese mixture into each fig or mound on each apricot half; sprinkle with nuts, then cinnamon; drizzle amaretto over and serve.





  1. If necessary, peel fruits and cut into bite-size pieces to make 4 cups.
  2. Combine wine, sugar, and lemon juice.
  3. Pour wine mixture over fruits; stir gently to mix.
  4. Cover; refrigerate for 1 to 2 hours.
  5. To serve, top with dollop of whipped cream, if desired.



What You’ll Need

  • 1 cup split urad daal (black lentils, soaked overnight in water to cover)
  • 3 cups water
  • 2 large onions (sliced thin)
  • 2 green chilies (slit)
  • Pinch​ of asafetida
  • Salt to taste
  • 2 tablespoons neutral oil (like vegetable, canola or sunflower)
  • 2-inch piece of ginger (julienned)
  • 1 tablespoon garlic (minced)
  • 2 large tomatoes (chopped into cubes)
  • 2 teaspoons coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red chili powder
  • 1/2 cup heavy cream (whisked)
  • 2 tablespoons ghee
  • 1 teaspoon cumin seeds

How to Make It

  1. Soak the urad daal (black lentils) in a bowl of water overnight.
  2. Boil the soaked lentils with 3 cups of water, 1 sliced onion, green chilies, asafetida and salt to taste till they are very tender. Set aside.
  3. In a separate pan, heat the oil and fry the other onion until soft. Add the ginger and garlic and fry for 1 minute.
  4. Add the tomatoes, coriander, cumin and red chili powder and fry for another 5 minutes.
  5. Add the reserved boiled lentils and enough water to make a thick gravy-like consistency and mix well. Simmer for 10 minutes.
  6. Pour in the whisked cream and mix well. Turn off the fire.
  7. In another small pan, heat the ghee and when hot add the cumin seeds and cook till they stop spluttering.
  8. Pour this into the lentils (it will all sizzle) and mix well.



  • 3 cups wild strawberries
  • 3 tablespoons balsamic vinegar, of modena monari federzoni
  • sugar


  1. Clean the strawberries thoroughly by immersing them in cold water, then remove the stalks and leaves.
  2. If using garden strawberries, chop them into 2 or 4 pieces depending on their size, then place them in a bowl.
  3. If using the smaller wild strawberries there’s no need to chop them.
  4. Add the Balsamic vinegar of Modena Monari Federzoni to the strawberries, then cover the bowl and shake it gently so that the fruit is evenly coated in the vinegar.
  5. Set aside for 15 minutes.
  6. Add a little sugar just before serving.





  1. For cannoli cream, in a medium bowl, stir together ricotta cheese, sugar, and vanilla.
  2. In a small chilled bowl, beat the whipping cream with an electric mixer on medium speed until soft peaks form (do not over-beat.)
  3. By hand, gently stir the whipped cream and about half of the chocolate pieces into the ricotta mixture. (If desired, mixture can be made up to 2 days ahead; refrigerate, covered.).
  4. To serve, divide strawberries among 8 dessert dishes.
  5. Spoon cannoli cream over the berries.
  6. Sprinkle with remaining chocolate pieces.




To Pressure Cook

  • 2 cups + 2 tablespoons raw chickpeas
  • 5-6 green cardamom pods
  • 4-5 black peppercorn
  • 2 bay leaves
  • 2 cinnamon sticks
  • 2 tea bags
  • salt, to taste

For The Chole Masala

  • 3/4 cup pureed onion [from 2 small onions]
  • 5 cups pureed tomatoes [from 4 medium tomatoes]
  • 3-4 cloves
  • 2 teaspoon ginger-garlic paste
  • 3 teaspoon chole masala
  • 3/4 teaspoon cumin powder
  • 1/2 teaspoon paprika powder
  • salt, to taste
  • 5 cups water [depending on how thick or thin you want gravy to be]

To Garnish

  • 1 tablespoon ghee
  • 1 inch ginger, cut into julienne
  • 1/2 tablespoon crushed kasuri methi, also known as dried fenugreek leaves
  • 2 tablespoons chopped cilantro
  • 1/4 teaspoon garam masala




  • 3 tablespoons canola oil
  • 1 medium onion, finely diced
  • 4 cloves garlic, minced
  • One 1-inch thumb fresh ginger, peeled and minced
  • 2 teaspoons ground coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon store-bought or Homemade Garam Masala, recipe follows
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne, optional
  • 1 pound ground beef
  • 2 medium tomatoes, chopped
  • Kosher salt and freshly ground black pepper
  • 1 cup shucked fresh English peas or 1/2 cup frozen peas, thawed
  • 2 teaspoons malt vinegar or apple cider vinegar
  • 1/4 cup chopped fresh cilantro, plus a few extra leaves for garnish
  • 4 chapatis or pitas, warmed
Aarti’s Hot (not heavy!) Homemade Garam Masala:
  • 3 large cinnamon sticks (if you have the kind you get at Indian stores, it’s about 3 tablespoons of cinnamon bark bits)
  • 3 tablespoons whole cloves
  • 1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
  • 4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional


In a large skillet, warm the oil over medium-high heat. Add the onions and cook until golden. Add the garlic and ginger, and saute for another minute. Stir in the coriander, paprika, Garam Masala, cumin and cayenne, if using and cook for 1 minute.

Add the beef, breaking up lumps with a spoon, and saute until the meat is no longer pink. Add the tomatoes, 1 cup of water and season with salt and pepper. Sprinkle in the fresh English peas. Stir well and simmer, partially covered, about 10 minutes or if using frozen peas, add them now, and cook another 5 minutes, partially covered.

Stir in the vinegar and chopped cilantro. Garnish with torn cilantro leaves and serve with warm chapatis or pita bread.


Vegetable Pulao Recipe

  • 1 cup brown basmati rice
  • 1 inch cinnamon stick
  • 1/2 teaspoon chopped peppercorns
  • 1 teaspoon powdered red chilli
  • 2 cup water
  • 1 medium diced onion
  • 1 teaspoon clove
  • 2 black cardamom
  • 1 teaspoon salt
  • 1 teaspoon virgin olive oil

For The Main Dish

  • 1/2 cup chopped carrot
  • 1/2 cup chopped cauliflower
  • 1/2 cup sprout bean
  • 1/2 cup chopped peas
  • 1/2 cup chopped broccoli
  • 1/2 cup soyabeans
  • How to make Vegetable Pulao

Step 1

Add oil in a non-stick frying pan and heat over medium flame. Once the oil is sufficiently hot, add onions and stir till they become light pink. Make sure that you are stirring continuously else the onions might stick to the bottom of the pan. Once the onions turn slightly translucent, add in all the whole spices, along with the vegetables (not sprouts and soya).

Step 2

Stir the ingredients well and cook (covered with 1/4 cup water) until the hardest vegetable (in this case carrots) is slightly tender. This should take about 5-8 minutes. Make sure that the flame is on low-moderate flame.

Step 3

After 5-8 minutes, give it a check. If the vegetables have been cooked nicely, add sprouts and soya and stir for 2-3 minutes on moderate flame. Once this is done, add the drained brown rice, with salt and chilli powder. You can also add any other favourite masalas at this point. Stir till the rice starts forming clumps.

Step 4

Then, add 2 cups of water and bring the whole pot to a boil. After the first boil, simmer and cook covered, till the rice is cooked (usually around 8 minutes). Turn off the heat and transfer vegetable pulao in a serving bowl. Serve hot with boondi or cucumber raita.





  1. Preheat oven to 350 degrees.
  2. Prepare cake as directed on box and pour into greased and floured 9 x 13 pan.
  3. In separate bowl, combine ricotta, sugar, eggs, and vanilla; mix well.
  4. Spoon over unbaked cake.
  5. Bake cake for 1 hour.
  6. Cool.
  7. Mix instant pudding with milk; fold in whipped topping.
  8. Spread over cake; refrigerate.




  1. Heat vegetable oil in a large saucepan.
  2. Add the chopped onion and one teaspoon of cumin seeds to the oil.
  3. Stir together and cook until onions become creamy, golden, and translucent.
  4. Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt.
  5. Add chopped chillis (according to taste) Stir tomatoes into onion mixture.
  6. Add ginger and garlic; mix thoroughly.
  7. Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn’t stick to the saucepan).
  8. Ensure that the potatoes and cauliflower are coated with the curry sauce.
  9. Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
  10. Add two teaspoons of Garam Masala and stir.
  11. Sprinkle chopped coriander leaves on top of the curry.
  12. Turn off the heat, cover, and leave for as long as possible before serving.




  1. In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a floured surface; divide in half. Shape each portion into a loaf. Place each loaf seam side down on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. With a sharp knife, make four shallow slashes across top of each loaf.
  4. Bake at 400° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.





  1. Wash the rice in 2-3 changes of water.
  2. Drain and keep aside.
  3. Now pour the fresh milk into a large pot.
  4. Bring to a boil.
  5. Add rice.
  6. Cook on slow fire for 10-15 minutes, stirring occasionally.
  7. Bring to a boil twice again.
  8. Stir constantly.
  9. Lower flame and check if the rice is soft.
  10. Stir in cardamom powder.
  11. Add the milkmaid (make sure that the flame is low).
  12. Cook for another 5-7 minutes, stirring constantly.
  13. Cook till the kheer reaches the consistency of thin porridge or the desired consistency of your choice.
  14. Remove from flame.
  15. Transfer kheer into a large serving bowl.
  16. Garnish with chopped nuts.
  17. Do NOT cover the bowl.
  18. Allow the kheer to cool down to room temperature.
  19. Cover.
  20. Refrigerate.
  21. Serve cold, or rather, like mom says,”Dig in”!





  1. In a large pot, sauté onion and garlic in olive oil.
  2. Empty plum tomatoes into large bowl and squash with your hands.
  3. Add all ingredients (including any meatballs or sausage you want to add) to pot and simmer for 3 hours.






  • 100g gram flour, sieved
  • 1 medium onion
  • 3 medium potatoes
  • 1 tsp of salt
  • 2 tsp of garam masala
  • 1 tsp of turmeric
  • 2 chillies, finely chopped
  • 1 tbsp ginger, grated (optional)
  • Handful of coriander, chopped
  • 2 tsp of dried fenugreek leaves
  • 1 tsp of cumin seeds
  • ½ tsp of red chilli powder
  • Water
  • Oil for deep frying 
  • Method
  1. Heat up the oil in a karahi or wok to a medium heat.
  2. Slice the onion lengthways very thinly and place in a bowl.
  3. Peel and grate (or very finely chop) the potatoes into the same bowl. You can also use aubergines and cauliflower – chop into very small pieces.
  4. Sprinkle all the dry spices and freshly chopped coriander, chillies and ginger into the bowl and then sieve in the gram flour – mix together using your hands. 
  5. Add a small amount of water a little at a time to create a thick batter that coats all the vegetables. Squeeze the mixture through your fingers to ensure all the spices mix through. Do not leave the batter and vegetable mixture for too long before cooking.
  6. Test your oil is hot enough by dropping a little batter into the oil. If it browns and rises immediately then it is ready. Very carefully drop in spoonfuls of the mixture into the oil and fry until golden brown.
  7. Using a slotted spoon move the pakora around, be careful not to overcrowd the karahi.
  8. Once golden brown and crisp remove from the oil and set on some kitchen paper.