Cook Without Book

Yield:  6 servings (serving size: 3/4 cup chicken mixture and 1/2 cup rice)                    Ingredients 1 pound   skinless, boneless chicken breasts, cut into strips 1/4 cup   orange juice 1 tablespoon   plus 1 teaspoon cornstarch, divided 1 teaspoon   vegetable oil 1/4 cup   chopped cashews 1  (8-ounce) can sliced water chestnuts, drained 1 cup   chopped green bell pepper (about 1 large) 1/2 cup   chopped green onions (about 2) 1 tablespoon   minced fresh ginger 1 cup   fat-free, less-sodium chicken broth 2 tablespoons   low-sodium soy sauce 1  (11-ounce) can mandarin oranges in light syrup, drained 3 cups   hot cooked brown rice Preparation Combine chicken strips, orange juice, and 1 teaspoon cornstarch in a medium bowl; cover and chill 1 hour. Heat oil in a nonstick skillet over medium heat. Add cashews; cook, stirring constantly, 30...

Corn Ki Kheer Corn cooked with milk, sugar and dried fruits Cooking Time:  10-15 minutes Servings:  4   Preparation Time:  15-20 minutes   Category:  Veg Ingredients   • American corn kernels,Blanched and coarsely ground 1 cup • Milk 4 cups • Sugar 1/2 cup • Cashewnuts,broken 10 • Almonds,broken 10 • Saffron (kesar) a few strands Method Boil milk in a deep non-stick pan. Add ground corn and sugar and mix well.  Add cashew nuts and almonds, mix well and cook for ten to twelve minutes on medium heat.  Serve hot garnished with saffron strands.

Akhrot Kaju Sheera Cashew nuts enhance the taste and consistency of this quick-to-make walnut sheera. Preparation Time:  10 mins Cooking Time:  12 mins Makes 4 servings Ingredients 1 cup   walnuts (akhrot)  , coarsely powdered 1/4 cup   broken cashewnuts (kaju) 1 tbsp   ghee For The Sugar Syrup 1/4 cup   sugar For The Garnish 2 tbsp   pistachio slivers Method   For the sugar syrup Combine the sugar and ¼ cup water in a broad non-stick pan and cook on a slow flame for approx. 2 to 3 minutes, stirring continuously. Remove from the flame and keep aside to cool. How to proceed Heat the ghee in a non-stick pan. Add the walnuts, mix well and sauté on a slow flame for approx. 4 to 5 minutes, till it is light brown in colour, stirring continuously. Add the prepared sugar syrup, mix well and cook on a medium flame for 2 to 3 minutes, stirring continuously. Serve immediately garnished with pistachio slivers.

Akhrot Choco Tarts Delicious tarts made with walnut barfi topped with a creamy chocolate topping. Preparation Time :   10 mins. Cooking Time :   25 mins. Makes 10 tarts.  Ingredients For the walnut base  1/2 cup   walnuts (akhrot)  , coarsely powdered 1/4 cup  coarsely  powdered cashewnuts (kaju) 1/4 cup  (50 grams)  sugar oil  to grease For the chocolate topping  1/2 cup   grated dark chocolate 1/4 cup   fresh cream For the garnish  5   walnuts (akhrot),  cut into two Method Dissolve the sugar in 4 to 5 tablespoons of water and simmer to get a syrup of 1 string consistency. Add the walnuts and cashewnuts and mix well. Heat over a slow flame and stir till it leaves the sides of the pan. Remove from the fire, transfer to another plate and cool completely. Divide the mixture in 10 equal portions. Press each portion into 25 mm. (1") diameter greased tart moulds. Unmou...

                        Shahi Navratna Korma                                                       A mouthwatering, rich, creamy indian vegetable. . Straight from the royal palaces of jaipur. A hit in parties and full of vegetables. . . Taste, looks and nutrition. . All in one! Preparation Time:  10 mins Cooking Time:  10 mins Makes 4 to 5 servings Ingredients 2   chopped carrots 1 cup   chopped french beans 1/2 cup   chopped potatoes 1 cup   chopped cauliflower 2 tbsp   poppy seeds (khus-khus) 5 tbsp   cashewnuts (kaju) 4 to 5   bayleaves (tejpatta) 2   whole dry kashmiri red chillies 2 tbsp  fresh  cream 1 tsp   turmeric powder (haldi) 1 tsp   coriander (dhania) powder 1 tsp   sugar 1 tsp   saffron (kes...

Potato Balls  with  Beans Curry Unfussy cooking with just tomatoes and onions helps highlight the nutty flavour of beans. Here, the addition of potato balls transforms a simple mixed beans curry into a more elaborate delicacy, without losing its basic nature. The addition of cashews or peanuts provides a much needed crunch in the midst of the potato mash, making the mixed beans curry with potato balls an all-rounder. Soaking time:  Overnight Preparation Time:  25 mins Cooking Time:  35 mins Makes 6 servings Ingredients For The Beans Curry 1/4 cup  rangoon na  vaal (field beans/ butter beans) 1/2 cup   rajma (kidney beans) 3 1/2 cups  roughly  chopped tomatoes 1 tbsp   ghee 1/2 cup  finely  chopped onions 2   green chillies  ,  slit green chillies 1 tsp   chilli powder 2 tsp   sugar salt  to taste For The Potato Balls 1 cup  boiled , peeled and  mashed potatoes 1 ...

Spicy Kofta Kadhi Kadhi without curds? if you are surprised, go ahead and try this recipe. This unusual recipe is created with a blend of tamarind water and besan spiced with a freshly-made paste. The koftas are also distinctive as they use a different combination of vegetables such as brinjals and cabbage. Preparation Time:  15 mins Cooking Time:  20 mins Makes 6 servings Ingredients To Be Ground Into A Smooth Paste (using A Little Water) 1 cup  roughly  chopped tomatoes 7   green chillies  , roughly chopped 12   garlic (lehsun) cloves 2 tbsp  freshly  grated coconut 4 tbsp   cashewnuts (kaju) 4 tbsp   poppy seeds (khus-khus) For The Koftas 3/4 cup  finely chopped  brinjal (baingan / eggplant) 1 cup  finely  chopped cabbage 1 cup  finely  chopped onions 1/2 cup   besan (bengal gram flour) salt  to taste 4 tsp  finely  chopped green chillies a pinch of  soda bi-carb F...

Paneer Koftas in Spinach Sauce ( Desi Khana) The spinach sauce used in this recipe is an elaborate one, of spinach purée plumped up with rich ingredients like coconut, cashewnuts, poppy seeds and spices. It happens to be the perfect base for delicate paneer koftas that melt in your mouth. Preparation Time:  15 mins Cooking Time:  20 mins Makes 4 servings Ingredients For The Spinach Gravy 3 cups  finely  chopped spinach (palak) 2 tbsp   ghee 1 cup  whisked fresh  curds (dahi) 1/2 tsp   sugar salt  to taste To Be Ground Into A Smooth Paste Using 1/2 Cup Water (for The Spinach Gravy) 2 tbsp   grated coconut 2 tbsp   chopped cashewnuts (kaju) 2 tbsp   poppy seeds (khus-khus) 8   cloves garlic (lehsun) 8   green chillies  , roughly chopped 25 mm  (1”) piece  ginger (adrak) 2 tsp   aniseeds (vilayati saunf) For The Paneer Koftas 1 cup  grated  paneer (cottage cheese) 4 tbsp   ...

Mixed Vegetables – Bhopali Style Creamy and colourful, bhopali style mixed vegetables is a perfect accompaniment – be it for a normal day or a party. Take your pick of vegetables but try to toss in one of every colour. The veggies are cooked with a common masala paste and a good dose of milk and cream, not to forget a crispy shallow-fried cashew topping. Preparation Time:  15 mins Cooking Time:  8 mins Makes 4 servings Ingredients To Be Ground Into A Smooth Paste 1 cup  finely  chopped coriander (dhania) 2 tbsp   coriander (dhania)  seeds 8   green chillies  , roughly chopped 12   cloves garlic (lehsun) 4 tsp   cumin seeds (jeera) 4   cardamoms 5   cloves (laung / lavang) 25 mm  (1") piece  ginger (adrak) 1/2 cup   water Other Ingredients 3 cups   chopped and boiled vegetables (carrots , french beans and green peas) 4 tbsp   oil 4 tbsp  roughly  chopped cashewnuts (kaju) s...

Paneer Makhani A favourite with most people while eating out at any punjabi restaurant! paneer makhani as the name suggests is a very rich subzi from the lap of punjab. It uses one of punjabi cuisines most loved ingredients butter. In traditional punjabi houses, the women folk make pure white butter from thick creamy milk. The liquid that is left over after the butter has been removed is very delicious and cooling and makes a tasty drink. Soft paneer chunks are dunked into a rich tomato based gravy, a must try for all paneer lovers! Preparation Time:  15 mins Cooking Time:  25 mins Makes 4 servings Ingredients For The Gravy 2 cups   chopped tomatoes 1 cup   sliced onions 1/2 cup   cashewnuts (kaju) 4   whole dry kashmiri red chillies  , broken into pieces Other Ingredients 3 tbsp   butter 2 tsp   garlic (lehsun) paste 25 mm  (1”) piece  cinnamon (dalchini) 3   cloves (laung / lavang) 2   cardamoms  (e...

Semolina and Vermicelli Idlis Semolina and vermicelli idlis are very popular in karnataka, where they make it in such big moulds that one idli will suffice for breakfast! the tempering adds to the aroma, while the cashews provide a crunchy respite in every mouthful. You can add some boiled veggies and coriander to the batter to make it more wholesome. Preparation Time:  15 mins Cooking Time:  20 mins Makes 16 idlis Ingredients 3/4 cup   semolina (rava) 1 1/2 cups   rice vermicelli (seviyan)  , broken into 1” pieces 4 1/2 tbsp   oil 2 tbsp  coarsely  powdered cashewnuts (kaju) 1/2 cup   curds (dahi) salt  to taste 2 tsp   urad dal (split black lentils) 1 tsp   mustard seeds ( rai / sarson) 2 tsp  finely  chopped green chillies 4 to 5   curry leaves (kadi patta) 1 tsp   fruit salt For Serving coconut  chutney Method Heat ½ tbsp of oil in a broad non-stick pan, add the semolina and roa...

Malai Kofta Curry ( Microwave) A simple yet flavourful tomato-based curry takes on a rich form with the addition of potato and cottage cheese kofta stuffed with dry fruits. Preparation Time:  15 mins Cooking Time:  5 mins Makes 2 servings Ingredients For The Koftas 1/2 cup  cooked and  mashed potatoes 1/4 cup  grated  paneer (cottage cheese) 1 tbsp   plain flour (maida) 1 tsp  finely  chopped green chillies 1 tbsp  finely  chopped coriander (dhania) 2 tbsp   milk 2 tbsp   chopped cashewnuts (kaju) 2 tbsp   chopped raisins (kismis) salt  to taste For The Curry 2 tsp   tomato puree 1 tsp   cornflour  dissolved in 4 tbsp  milk a pinch of  sugar 1 tbsp   oil salt  to taste To Be Ground To A Smooth Paste 1 tbsp  freshly  grated coconut 2 tbsp  roughly  chopped onions 2  whole dry  red chillies 1 tsp   coriander (dhania)  see...